Bruschetta

start to finish 30 minutes

1. Preheat broiler. In a bowl stir together 1 Tbsp. of the olive oil and the next four ingredients (through garlic). Stir in tomatoes and onion. Season to taste with salt and pepper.

2. Cut the bread into 36 slices; arrange on two large baking sheets. Lightly brush tops of slices with the remaining 2 Tbsp. olive oil. Broil, one pan at a time, 3 to 4 inches from heat 2 to 3 minutes or until toasted, turning once.

3. Using a slotted spoon, spoon tomato mixture onto the oiled side of each toast. Serve within 30 minutes.

Makes 36 servings (1 toast each).

To Make Ahead Bread slices may be toasted up to 24 hours ahead. Store in an airtight container at room temperature.

each serving 31 cal., 1 g fat (0 g sat. fat), 0 mg chol., 50 mg sodium, 4 g carb., 0 g fiber, 1 g sugars, 1 g pro.

white bean bruschetta Prepare Bruschetta as directed, except substitute chopped fresh thyme for the chives and chopped fresh oregano for basil. Decrease tomatoes to 1 cup. Add one 15-oz. can cannellini beans, rinsed and drained, to tomato mixture. Drizzle assembled toasts with an additional 2 Tbsp. olive oil.

Deviled Eggs

start to finish 25 minutes

  • 6 Hard-Boiled Eggs (see recipe)
  • ¼ cup mayonnaise
  • 1 tsp. yellow mustard
  • 1 tsp. vinegar
  • Paprika and/or fresh parsley (optional)

1. Halve Hard-Boiled Eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and black pepper. Spoon or pipe yolk mixture into egg white halves. Cover and chill until ready to serve. If desired, garnish with paprika and/or parsley.

Makes 12 servings (1 egg half each).

To Make Ahead Cover and chill deviled eggs up to 24 hours.

each serving 72 cal., 6 g fat (1 g sat. fat), 109 mg chol., 62 mg sodium, 0 g carb., 0 g fiber, 0 g sugars, 3 g pro.

Quick tip

Place yolks and other filling ingredients in a resealable plastic bag. Seal bag; mash contents to mix. Snip off a corner of the bag; squeeze bag to pipe yolk mixture into egg white halves.

bacon and chive Prepare as directed, except stir in 2 slices bacon, crisp-cooked and crumbled; 2 Tbsp. chopped fresh tomato; and 1 Tbsp. chopped fresh chives. Top with crumbled bacon pieces.

ITalian Prepare as directed, except substitute Dijon mustard for yellow; omit vinegar. Stir in 2 Tbsp. each finely chopped prosciutto and grated Parmesan cheese. Top with basil pesto and/or additional prosciutto and Parmesan.

sriracha Prepare as directed, except omit mustard and vinegar. Stir in 2 tsp. each sriracha and lime juice and ⅛ tsp. each salt and ground ginger. Top with sriracha and/or fresh cilantro leaves.

confetti Prepare as directed, except substitute ranch dressing for mayonnaise and stir in ¼ cup finely chopped red and green sweet peppers.

Chocolate-Almond Butter Fruit Dip

start to finish 15 minutes

  • 1 cup plain Greek yogurt
  • ½ cup almond butter
  • ⅓ cup chocolate-hazelnut spread
  • 1 Tbsp. honey
  • 1 tsp. vanilla
  • Sliced fresh fruit such as pears, apples, apricots, pineapple, bananas, and/or strawberries

1. In a bowl whisk together the first five ingredients (through vanilla). (For a smoother dip, place in a food processor or blender; cover and pulse until smooth). Serve with fruit.

Makes 14 servings (2 Tbsp. each).

each serving 115 cal., 8 g fat (2 g sat. fat), 2 mg chol., 29 mg sodium, 8 g carb., 1 g fiber, 6 g sugars, 4 g pro.

CHOCOLATE-ALMOND BUTTER FRUIT DIP

Tangy Sour Cream and Onion Dip

hands-on time 30 minutes

chill 2 hours

  • 2 Tbsp. olive oil
  • 1 cup chopped onions
  • Pinch salt
  • Pinch sugar
  • 1 clove garlic, minced
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ½ cup plain Greek yogurt

1. In an 8-inch skillet heat olive oil over medium-low heat. Add onions, salt, and sugar. Cook about 15 minutes or until lightly browned, stirring occasionally. Add garlic; cook mixture 3 to 5 minutes more or until onions are golden and caramelized.

2. Transfer onion mixture to a bowl; let cool 5 minutes. Stir in sour cream, mayonnaise, and yogurt. Season to taste with additional salt and black pepper. Chill at least 2 hours before serving. Serve with potato chips.

Makes 12 servings (2 Tbsp. each).

To Make Ahead Cover and chill dip up to 24 hours.

each serving 113 cal., 11 g fat (3 g sat. fat), 10 mg chol.,113 mg sodium, 2 g carb., 0 g fiber, 1 g sugars, 1 g pro.

TANGY SOUR CREAM AND ONION DIP

Crab Dip

hands-on time 20 minutes

chill 2 hours

  • 1 lemon or lime
  • 1 cup cooked crabmeat or one 6-oz. can crabmeat, drained, flaked, and cartilage removed
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 Tbsp. finely chopped red onion or green onion
  • 1 Tbsp. chopped fresh dill or 1 tsp. dried dill
  • Several dashes hot pepper sauce
  • Salt and black pepper
  • Assorted crackers and/or vegetable dippers

1. Remove 1 tsp. zest and squeeze 1 tsp. juice from lemon. In a bowl stir together zest and juice and the next six ingredients (through hot pepper sauce). Season to taste with salt and black pepper.

2. Transfer dip to a dish. Cover and chill at least 2 hours. If desired, sprinkle with additional fresh dill. Serve with crackers and/or vegetable dippers.

Makes 11 servings (2 Tbsp. each).

To Make Ahead Cover and chill crab dip up to 24 hours.

each serving 117 cal., 11 g fat (3 g sat. fat), 26 mg chol., 145 mg sodium, 1 g carb., 0 g fiber, 0 g sugars, 4 g pro.

CRAB DIP

Crab Tartlets Prepare dip as directed through Step 1. Spoon dip into 30 miniature phyllo dough shells (two 2.1-oz. pkg.). For a hot appetizer, place the filled shells on a large baking sheet. Bake in a 350°F oven 5 to 8 minutes or until heated through. If desired, garnish with lemon zest and fresh dill.

Baba ganoush

This spread—which originated in the Far East region of the Mediterranean—is a rich and flavorful mixture based on the pureed pulp of eggplants.

Baba Ganoush

hands-on time 25 minutes

roast 30 minutes at 425°F

  • 3 medium eggplants (about 1 lb. each)
  • ½ cup tahini (tip, opposite)
  • ¼ cup fresh Italian parsley leaves
  • ¼ cup lemon juice
  • 2 cloves garlic, peeled
  • 1 tsp. kosher salt
  • 1 Tbsp. olive oil
  • Crushed red pepper (optional)
  • Toasted baguette slices

1. Preheat oven to 425°F. Line a 15×10-inch baking pan with foil. Prick eggplants all over with a fork. Place in the prepared pan. Bake 30 to 40 minutes or until very soft and skin is charred. Let cool until easy to handle.

2. Remove and discard skins from eggplant. Place eggplant in a food processor or blender. Add the next five ingredients (through salt). Cover and pulse until nearly smooth, leaving some pieces of eggplant. Season to taste with additional salt. Transfer dip to a bowl. Drizzle with olive oil and, if desired, sprinkle with crushed red pepper. Serve with baguette slices.

Makes 18 servings (¼ cup each).

To Make Ahead Transfer dip to an airtight storage container. Cover and chill up to 3 days. Let stand at room temperature before serving.

each serving 67 cal., 4 g fat (1 g sat. fat), 0 mg chol., 114 mg sodium, 6 g carb., 3 g fiber, 3 g sugars, 2 g pro.

Hummus

start to finish 15 minutes

  • 1 15- to 16-oz. can chickpeas (garbanzo beans), rinsed and drained
  • ¼ cup tahini
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • ½ tsp. salt
  • ¼ tsp. paprika
  • 1 clove garlic, halved
  • 2 to 3 tsp. olive oil (optional)
  • 1 Tbsp. chopped fresh parsley
  • Toasted pita wedges and/or assorted vegetable dippers

1. In a food processor or blender combine the first seven ingredients (through garlic). Cover and process or blend about 4 minutes or until very smooth, stopping and scraping sides as necessary.

2. Transfer hummus to a small bowl. If desired, drizzle with the 2 to 3 tsp. olive oil and sprinkle with additional paprika. Sprinkle with parsley. Serve with pita wedges and/or vegetable dippers.

Makes 14 servings (2 Tbsp. each).

To Make Ahead Hummus can be made up to 24 hours ahead. Place it in an airtight container and store in the refrigerator.

each serving 83 cal., 7 g fat (1 g sat. fat), 0 mg chol., 119 mg sodium, 5 g carb., 0 g fiber, 0 g sugars, 2 g pro.

TAHINI is a paste made from ground sesame seeds and plays a starring role in hummus and baba ganoush. Find it in the ethnic section of the supermarket.

LAYERED GREEK DIP

Give classic layered dip a Mediterranean twist. Beat one 8-oz. pkg. softened cream cheese with 1 Tbsp. lemon juice, 1 tsp. dried Italian seasoning, and 3 cloves garlic, minced, until smooth. Spread the cream cheese in a 9-inch pie plate or dish. Spread a layer of any flavor hummus over cream cheese; sprinkle with chopped cucumber, chopped tomato, sliced pitted Kalamata olives, crumbled feta cheese, and sliced green onions. Serve with pita chips.

Artichoke-Green Onion Hummus Drain one 7.5-oz. jar marinated artichoke hearts. Chop two artichoke heart quarters. Prepare as directed, except substitute one 15-oz. can cannellini (white kidney) beans for chickpeas, reduce lemon juice and olive oil to 3 Tbsp. each, and omit parsley. Add drained artichoke hearts and ½ cup chopped green onions to food processor with beans. Top Hummus with reserved chopped artichoke hearts, sliced green onions, and shaved Parmesan cheese.

Cauliflower-Harissa Hummus In a covered 2-qt. saucepan cook 2 cups cauliflower florets in a small amount of boiling water about 10 minutes or until tender; drain. Transfer cauliflower to a bowl of ice water until cool; drain very well. Prepare as directed, adding cauliflower and 2 Tbsp. harissa paste to food processor with chickpeas. If desired, swirl additional harissa paste on top of Hummus just before serving.

semihard cheese 1. Cheddar 2. White cheddar 3. Gruyère 4. Gouda 5. Swiss ■ hard cheese 1. Asiago 2. Manchego 3. Pecorino Romano 4. Parmigiano-Reggiano ■ blue cheese 1. Blue cheese 2. Gorgonzola 3. Roquefort 4. Stilton ■ soft-ripened cheese 1. Brie 2. Camembert ■ semisoft cheese 1. Fontina 2. Monterey Jack 3. Muenster 4. Havarti ■ fresh cheese 1. Chèvre 2. Feta 3. Fresh mozzarella 4. Mascarpone 5. Ricotta

ask for help

Cheesemongers at specialty cheese shops and large supermarkets love to give suggestions on cheese board pairings. Plus you can usually get small samples to help you pick the perfect variety.

Brie and Camembert with Brandied Fruit

hands-on time 10 minutes

slow cook 2 to 3 hours (low)

  • Nonstick cooking spray
  • 1 4- to 4½-oz. Brie cheese, rind removed, cut into ½- to ¾-inch cubes
  • 2 oz. Camembert cheese, rind removed, cut into ½- to ¾-inch cubes
  • ½ cup chopped assorted dried fruits, such as cranberries, cherries, golden raisins, and/or apricots
  • 1 Tbsp. butter
  • ¼ cup packed brown sugar
  • 2 Tbsp. brandy
  • ½ cup chopped walnuts, toasted
  • Crostini, crackers, and/or apple slices

1. Lightly coat a 1½-qt. slow cooker with cooking spray. Add cheeses and dried fruits. In a 1- or 1½-qt. saucepan combine butter, brown sugar, and brandy. Bring to boiling; reduce heat. Simmer, uncovered, 1 minute. Pour mixture over cheese and dried fruit. Cover and cook on low 2 to 3 hours. Sprinkle with walnuts. Serve warm with crostini, crackers, and/or apple slices.

Makes 6 servings.

each serving 252 cal., 16 g fat, (7 g sat. fat), 31 mg chol., 217 mg sodium, 19 g carb., 1 g fiber, 17 g sugars, 7 g pro.

BRANDY is classically used to plump up dried fruit. You can also use rum—or use apple cider for an alcohol-free version.

Take a dip

When picking dippers to match up to your dip, consider the flavors, textures, and thickness of the dip.

crunchy dippers For thicker dips, set out pretzel rods, breadsticks, crackers, toasted baguette slices, herbed croutons, bagel chips, potato chips, tortilla chips, and multigrain chips.

sweet dippers Scoop up sweet dips with slices of fresh apple or pear, fresh orange sections, pieces of hard cheese (opposite), cinnamon pita chips, biscotti, graham cracker sticks, honey-wheat pretzel braids, dried apricots, and banana chips.

veggie dippers Use crisp veggie dippers for both hot and cold dips. Good choices include sweet pepper strips in assorted colors, carrot sticks or baby carrots, broccoli and cauliflower florets, celery sticks, cucumber slices, and small roasted new or fingerling potatoes.

customize it

Pick the ingredients to create a recipe that’s all your own.

how much is enough? For a party board, plan on about 3 to 4 oz. cheese, 1 oz. meat, and 3 to 4 crackers per guest.

Cheese and meat Board

1. On a large platter arrange desired assortment of CHEESES, HARD SAUSAGES, and DELI-SLICED MEATS. Cheeses can be sliced or served whole with a cheese knife or spreader. Thin meats should be rolled or piled attractively. Include BREADS/CRACKERS on the platter or in baskets alongside. FRUITS and EXTRAS can be used to fill in spaces on platter. Put wet ingredients, such as olives and mustard, in small bowls. Include serving utensils.

mix & match ingredients

HARD SAUSAGES (Pick 1 or 2)

■ Chorizo

■ Peppered salami

■ Soppressata

DELI-SLICED MEATS (Pick 1–3)

■ Black Forest ham

■ Capocollo

■ Pancetta or prosciutto

■ Roast beef

■ Salami

■ Herbed turkey

BREADS/CRACKERS (Pick 1–3)

■ Artisanal crisps

■ Baguette slices

■ Breadsticks

■ Whole grain crackers

FRUITS (Pick 1–3)

■ Dried fruits (apricots, cherries, cranberries, figs)

■ Fresh fruits (apple and pear slices, berries, clementine sections, grapes, pomegranate seeds)

EXTRAS (Pick 1–3)

■ Cornichons

■ Fig jam

■ Grainy mustard

■ Honey

■ Nuts (Marcona almonds, smoked almonds, cashews, pistachios)

■ Olives

■ Onion chutney

■ Pepper jelly

■ Pepperoncini peppers

Pimiento Cheese

hands-on time 10 minutes

chill 4 hours

  • 3 cups shredded cheddar cheese (12 oz.)
  • ⅔ cup mayonnaise
  • 1 4-oz. jar sliced pimientos, drained and chopped
  • 1 tsp. Worcestershire sauce
  • 1 tsp. yellow mustard
  • ¼ tsp. garlic powder
  • Assorted crackers, celery, and/or mini sweet peppers

1. In a bowl stir together the first six ingredients (through garlic powder), mashing with the back of a spoon as you mix (mixture will be chunky). Cover; chill 4 to 24 hours. Serve with crackers, celery, and/or sweet peppers.

Makes 18 servings (2 Tbsp. each).

each serving 137 cal., 13 g fat (5 g sat. fat), 23 mg chol., 169 mg sodium, 1 g carb., 0 g fiber, 0 g sugars, 5 g pro.

PIMIENTO CHEESE

PIMIENTO CHEESE is a vintage Southern spread made from a mix of cheddar cheese, pimientos (jarred pieces of red sweet pepper), mayo, and seasonings. It’s been popping up at potlucks and picnics since the post-World War II era.

Beef and Pickle Cheese Prepare as directed, except omit pimientos, Worcestershire sauce, and mustard. Substitute Monterey Jack cheese for the cheddar. Add 3 oz. cream cheese, softened, and ½ cup each chopped dill pickle and chopped dried beef or boiled ham to cheese mixture. Serve on melba toasts or rye crackers.

Beer-Cheese Fondue

hands-on time 20 minutes

slow cook 4 to 5 hours (low) + 30 minutes (high)

  • 1½ cups reduced-sodium chicken broth
  • 1¼ cups heavy cream
  • ½ cup lager beer
  • 2 cloves garlic, minced
  • ½ cup butter, softened
  • ½ cup all-purpose flour
  • 1½ tsp. spicy brown mustard
  • 2 cups shredded mild cheddar cheese (8 oz.)
  • 1 cup shredded sharp cheddar cheese (4 oz.)
  • Assorted dippers, such as French bread cubes, soft pretzels, smoked link sausage, fresh or steamed vegetables, and/or boiled potatoes

1. In a 1½- or 2-qt. slow cooker combine the first four ingredients (through garlic). Cover and cook on low 4 to 5 hours. Stir together butter and flour until a paste forms.

2. Turn cooker to high. Whisk paste into broth mixture until smooth (mixture will thicken immediately). Cover and cook 30 minutes more.

3. Whisk mustard into broth mixture in cooker. Slowly whisk in cheeses until smooth. Serve with dippers.

Makes 22 servings (¼ cup each).

Stove-Top Directions In a 2-qt. saucepan melt butter over medium heat. Add garlic; cook and stir 2 minutes. Whisk in flour; cook and stir 1 minute. Gradually whisk in broth, cream, and beer. Cook and stir until thickened and bubbly. Whisk in the mustard until smooth; gradually whisk in cheeses until melted and smooth. If desired for serving with dippers, transfer fondue to a slow cooker set to warm.

each serving 161 cal., 14 g fat (9 g sat. fat), 46 mg chol., 182 mg sodium, 3 g carb., 0 g fiber, 0 g sugars, 5 g pro.

BEER-CHEESE FONDUE

Cheeseburger Dip

hands-on time 20 minutes

slow cook 3  to 4 hours (low) or 1½ to 2 hours (high)

  • 1 lb. lean ground beef
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 12 oz. pasteurized prepared cheese product (Velveeta), cubed
  • ⅔ cup chopped tomato
  • 3 Tbsp. tomato paste
  • 3 Tbsp. yellow mustard
  • 2 tsp. Worcestershire sauce
  • 2 to 3 Tbsp. milk (optional)
  • Pickle slices and/or chopped tomatoes (optional)
  • Assorted dippers, such as oven-fried potato wedges and/or crinkle-cut potatoes

1. In a 10-inch skillet cook beef, onion, and garlic over medium heat until meat is browned; drain.

2. In a 1½- or 2-qt. slow cooker combine the meat mixture and next five ingredients (through Worcestershire sauce). Cover and cook on low 3 to 4 hours or on high 1½ to 2 hours. If needed, stir in milk to reach desired consistency.

3. Serve immediately or hold on warm setting up to 2 hours, stirring twice. If desired, top with pickles and/or tomatoes. Serve with dippers.

Makes 16 servings (¼cup each).

each serving 125 cal., 8 g fat (4 g sat. fat), 35 mg chol., 401 mg sodium, 4 g carb., 1 g fiber, 3 g sugars, 10 g pro.

CHEESEBURGER DIP

Asiago-Artichoke Dip

hands-on time 20 minutes

bake 30 minutes at 350°F

stand 15 minutes

  • 1 14-oz. can artichoke hearts, rinsed and drained
  • 2 oz. thinly sliced prosciutto or 2 slices bacon
  • 1 cup arugula or fresh spinach, chopped
  • 1 8-oz. carton sour cream
  • 3 Tbsp. all-purpose flour
  • ½ cup mayonnaise
  • ½ cup roasted red sweet peppers, drained and finely chopped
  • ¾ cup finely shredded Asiago cheese or Parmesan cheese (3 oz.)
  • ¼ cup thinly sliced green onions
  • Assorted crackers, pita chips, flatbread, and/or toasted baguette slices (optional)

1. Preheat oven to 350°F. Place artichoke hearts in a fine-mesh sieve; press firmly with paper towels to remove excess liquid. Chop artichoke hearts.

2. Stack prosciutto slices; cut crosswise into thin strips. Separate strips as much as possible. In an 8-inch skillet cook and stir prosciutto over medium heat about 2 minutes or until slightly crisp. Add arugula; cook and stir 1 minute more.

3. In a large bowl stir together sour cream and flour until combined. Stir in mayonnaise and roasted peppers. Stir in ½ cup of the cheese, the green onions, artichokes, and arugula mixture. Transfer to an ungreased 9-inch pie plate. Sprinkle with the remaining ¼ cup cheese (if desired, set aside 1 Tbsp. of the cheese to sprinkle on just before serving).

4. Bake, uncovered, about 30 minutes or until edges are lightly browned and mixture is hot in center. Let stand 15 minutes before serving. If desired, sprinkle with additional crisp-cooked cut-up prosciutto and any reserved cheese. If desired, serve with crackers and/or baguette slices.

Makes 12 servings (¼ cup each).

each serving 157 cal., 14 g fat (5 g sat. fat), 26 mg chol., 324 mg sodium, 4 g carb., 1 g fiber, 1 g sugars, 4 g pro.

ASIAGO-ARTICHOKE DIP

Potato Skins

hands-on time 20 minutes

bake 50 minutes at 425°F

cool 1 hour

  • 6 large baking potatoes (such as russet), scrubbed
  • 1 Tbsp. vegetable oil
  • 1 to 1½ tsp. chili powder
  • Several drops hot pepper sauce
  • Salt
  • 8 slices crisp-cooked bacon, crumbled
  • ⅔ cup finely chopped tomato
  • 2 Tbsp. finely chopped green onion
  • 1 cup shredded cheddar cheese (4 oz.)
  • ½ cup sour cream

1. Preheat oven to 425°F. Scrub potatoes; prick a few times with a fork. Bake 40 to 45 minutes or until tender; cool.

2. Cut each potato lengthwise into four wedges. Carefully scoop out the inside of each potato wedge, leaving a ¼-inch shell. Cover and chill leftover white portion of potato for another use.

3. Line a large baking sheet with foil. In a bowl stir together oil, chili powder, and hot pepper sauce. Using a pastry brush, brush the insides of potato wedges with oil mixture. Sprinkle with salt. Place potato wedges in a single layer on prepared baking sheet. Sprinkle with bacon, tomato, and green onion; top with cheese.

4. Bake about 10 minutes or until cheese is melted. Serve with sour cream.

Makes 24 servings (2 wedges each).

To Make Ahead Prepare as directed through Step 3. Cover and chill potato wedges up to 24 hours. Uncover and bake as directed.

each serving 64 cal., 4 g fat (2 g sat. fat), 10 mg chol., 146 mg sodium, 4 g carb., 1 g fiber, 0 g sugars, 3 g pro.

POTATO SKINS

Chile con Queso

start to finish 20 minutes

  • ½ cup finely chopped onion
  • 1 Tbsp. butter
  • 1⅓ cups chopped, seeded tomatoes
  • 1 4-oz. can diced green chiles, undrained
  • ½ tsp. ground cumin
  • ½ cup shredded Monterey Jack cheese with jalapeño peppers, shredded (2 oz.)
  • 1 tsp. cornstarch
  • 1 8-oz. pkg. cream cheese, cubed
  • Corn chips or tortilla chips

1. In a 2-qt. saucepan cook onion in butter until tender. Stir in tomatoes, chiles, and cumin. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring often.

2. Toss shredded cheese with cornstarch. Gradually add cheese mixture to saucepan, stirring until cheese is melted. Gradually add cream cheese, stirring until melted and smooth. Serve with chips.

Makes 21 servings (2 Tbsp. each).

To Make Ahead Transfer dip to a 1½- or 2-qt. slow cooker. Keep on warm or low setting up to 2 hours, stirring occasionally.

each serving 58 cal., 5 g fat (3 g sat. fat), 16 mg chol., 79 mg sodium, 5 g carb., 0 g fiber, 1 g sugars, 2 g pro.

CHILE CON QUESO

Guacamole

start to finish 20 minutes

  • ⅔ cup finely chopped, seeded roma tomatoes
  • 1 to 2 Tbsp. finely chopped red onion
  • 1 to 2 cloves garlic, minced
  • 2 Tbsp. lime juice
  • 1 Tbsp. olive oil
  • ¼ tsp. salt
  • ⅛ tsp. black pepper
  • 2 ripe avocados, halved, seeded, peeled, and coarsely mashed

1. In a bowl combine the first seven ingredients (through pepper). Gently stir in avocados. If desired, cover surface with plastic wrap and chill up to 1 hour. Serve with tortilla chips and lime wedges.

Makes 16 servings (2 Tbsp. each).

each serving 48 cal., 5 g fat (1 g sat. fat), 0 mg chol., 39 mg sodium, 3 g carb., 1 g fiber, 0 g sugars, 1 g pro.

GUACAMOLE

spicy guacamole Prepare as directed, except stir in one or more of the following: 1 fresh jalapeño chile pepper, seeded and finely chopped (tip); 1 canned chipotle chile pepper in adobo sauce, finely chopped; ¼ tsp. ground ancho chile pepper; ⅛ tsp. cayenne pepper.

To remove the pit, halve the avocado, then slide a spoon under the seed. Twist the spoon and lift the seed out. Or cut the avocado into quarters and use your fingers to pull the seed out.

To keep the mess contained, put all ingredients into a resealable plastic bag. Seal bag and squeeze to mash the avocados and mix ingredients together.

beyond chips

Instead of tortilla chips, spoon nacho toppings over hot French fries, potato tots, baked potato skins, roasted sweet potato slices, pita rounds, shredded lettuce, or pizza crust.

customize it

Pick the ingredients to create a recipe that’s all your own.

Nachos

hands-on time 15 minutes

bake 20 minutes at 350°F

  • 5 cups bite-size tortilla chips (6 oz.)
  • MEAT
  • 1 15-oz. can BEANS, rinsed and drained
  • 1 cup chunky salsa
  • 2 to 3 cups shredded CHEESE (8 to 12 oz.)
  • TOPPINGS

1. Preheat oven to 350°F. Spread half of the chips in a 13×9-inch baking pan. In a bowl combine MEAT, BEANS, and the salsa. Spoon half of the meat mixture over chips. Sprinkle with half of the CHEESE.

2. Bake about 10 minutes or until cheese is melted. Top with the remaining chips, meat mixture, and cheese. Bake about 10 minutes more or until cheese is melted. Top with desired TOPPINGS.

Makes 8 servings (1 cup each).

NOTE For restaurant-style loaded nachos, omit shredded cheese. Fully assemble the nachos and bake about 15 minutes. Spoon warmed purchased queso dip or Chile con Queso (see recipe) over baked nachos.

mix & match ingredients

MEAT (Pick 1)

■ 12 oz. ground beef, browned and drained

■ 2 cups shredded cooked beef

■ 2 cups chopped cooked chicken breast

■ 2 cups shredded cooked pork

BEANS (Pick 1)

■ Black beans

■ Pinto beans

■ Small red beans

■ White beans (Great Northern or cannellini)

CHEESE (Pick 1)

■ Cheddar cheese

■ Colby and Monterey Jack cheese

■ Mexican-style four-cheese blend

■ Monterey Jack cheese with jalapeños

TOPPINGS (Pick 1 or more)

■ Chunky salsa

■ Guacamole (p. 387)

■ Pickled jalapeño chile peppers

■ Sliced green onions

■ Sliced pitted ripe olives

■ Chopped fresh cilantro

■ Sour cream

Fresh Tomato Salsa

start to finish 30 minutes

  • 3 cups coarsely chopped roma tomatoes
  • ½ cup coarsely chopped red onion
  • 1 large fresh poblano chile pepper, seeded and coarsely chopped (tip)
  • 1 to 2 large fresh jalapeño chile peppers, seeded and coarsely chopped (tip)
  • 2 Tbsp. lime juice
  • 1 Tbsp. canola oil
  • 1 tsp. cumin seeds, toasted* and ground, or ½ tsp. ground cumin
  • 1 tsp. coriander seeds, toasted* and ground, or ½ tsp. ground coriander
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper

1. In a food processor combine all ingredients. Cover; pulse until finely chopped. Cover and chill up to 3 days.

Makes 12 servings (¼ cup each).

*NOTE To toast seeds, in a dry 6-inch skillet heat the cumin and coriander seeds over medium-low heat 1 to 2 minutes or until lightly toasted, shaking skillet occasionally. Remove from heat; allow to cool before grinding with a spice grinder or mortar and pestle.

each serving 28 cal., 1 g fat (0 g sat. fat), 0 mg chol., 84 mg sodium, 4 g carb., 1 g fiber, 1 g sugars, 1 g pro.

Dilled Onion Cheese Balls

hands-on time 35 minutes

stand 45 minutes

chill 4 hours

  • 1 8-oz. pkg. cream cheese
  • 1 cup finely shredded Gouda cheese (4 oz.)
  • ¼ cup butter
  • 1 Tbsp. milk
  • 2 Tbsp. thinly sliced green onion
  • 2 Tbsp. chopped fresh dill or 2 tsp. dried dill
  • ½ cup desired coating (left)
  • Assorted crackers and/or flatbread

1. Place cream cheese, Gouda cheese, and butter in a large bowl; let stand at room temperature 30 minutes. Add milk. Beat with a mixer on medium until light and fluffy. Stir in green onion and dill. Cover and chill 4 to 24 hours.

2. Form 2 Tbsp. cheese mixture into a ball; repeat to make 12 balls. Roll cheese balls in desired coating; let stand 15 minutes. Serve with crackers and/or flatbread.

Makes 12 servings (1 cheese ball each).

To Make Ahead Prepare as directed; do not coat balls. Place balls in a single layer in a freezer container. Freeze up to 1 month. Thaw in the refrigerator overnight. Before serving, roll in coating.

each serving 63 cal., 6 g fat (3 g sat. fat), 16 mg chol., 62 mg sodium, 1 g carb., 0 g fiber, 0 g sugars, 2 g pro.

coatings

Use the same coating for all cheese balls or make a variety. Choose from coatings such as:

• crushed potato chips

• crushed cheese-flavored crackers

• finely chopped dried fruit

• crushed wasabi peas

• poppy seeds

• cooked crumbled bacon

• finely chopped fresh herbs

• finely chopped toasted almonds or other nuts

go big

For a retro spin, form cheese mixture into one large cheese ball and serve it in on a plate surrounded by crackers.

Bacon-Stuffed Mushrooms

hands-on time 20 minutes

bake 17 minutes at 425°F

  • 8 slices bacon
  • 1 5.2-oz. pkg. semisoft cheese with fines herbes (such as Boursin)
  • 20 large cremini or button mushrooms (about 24 oz.)
  • Chopped fresh parsley (optional)

1. Cook bacon until crisp; drain on paper towels and crumble. Stir together the semisoft cheese and crumbled bacon.

2. Lightly grease a 15×10-inch baking pan. Rinse mushrooms; wipe with paper towels. Remove stems from mushrooms; discard or reserve for another use. Place caps, stem sides up, in prepared baking pan. Spoon cheese mixture into mushrooms. Bake immediately or cover and refrigerate up to 24 hours.

3. When ready to serve, preheat oven to 425°F. Bake mushrooms 17 to 20 minutes or until tender. Let stand 5 minutes before serving. If desired, sprinkle with parsley.

Makes 20 servings (1 stuffed mushroom each).

each serving 44 cal., 3 g fat (2 g sat. fat), 10 mg chol., 103 mg sodium, 1 g carb., 0 g fiber, 1 g sugars, 3 g pro.

Salmon- and Cheese-Stuffed Mushrooms Prepare as directed, except omit bacon. Use 4 oz. thinly sliced smoked salmon (lox-style), chopped. Divide smoked salmon among mushrooms, pressing down lightly. Top each with about 1½ tsp. semisoft cheese. Continue as directed.

Sausage-Stuffed Mushrooms Prepare as directed, except substitute 4 oz. Italian sausage for bacon. Cook sausage in an 8-inch skillet over medium heat until browned; drain. Continue as directed.

Cocktail meatballs

hands-on time 35 minutes

bake 20 minutes at 375°F

slow cook 3 to 4 hours (low) or 1½ to 2 hours (high)

  • 2 eggs, lightly beaten
  • ½ cup fine dry bread crumbs
  • ½ cup finely chopped onion
  • ¼ cup milk
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 lb. bulk pork sausage
  • 1 lb. ground beef
  • 1½ to 2 cups Marinara Sauce (p.220) or purchased marinara sauce

1. Preheat oven to 375°F. In a large bowl combine the first six ingredients (through pepper). Add sausage and beef; mix well. Shape mixture into 36 meatballs (tip, Freezing Meatballs); place in a shallow baking pan. Bake 20 to 25 minutes or until meatballs are done (160°F).

2. Using tongs, transfer meatballs to a 3½- or 4-qt. slow cooker. Add Marinara Sauce; stir. Cover and cook on low 3 to 4 hours or on high 1½ to 2 hours. Serve immediately or keep warm in cooker on warm or low setting up to 2 hours.

Makes 36 servings (1 meatball each).

To Make Ahead Cool baked meatballs. Place meatballs in a single layer on a baking sheet lined with waxed paper. Freeze 30 minutes or until firm. Transfer meatballs to resealable freezer bags. Seal and freeze up to 3 months. Thaw in the refrigerator before using.

each serving 82 cal., 6 g fat (2 g sat. fat), 28 mg chol., 173 mg sodium, 2 g carb., 0 g fiber, 1 g sugars, 5 g pro.

Ham Balls with Cherry Glaze Make Cocktail Meatballs using 1 lb. ground ham and 1 lb. ground pork. Transfer cooked meatballs to a 3½- or 4-qt. slow cooker. For sauce, stir together ¾ cup black cherry preserves, ¾ cup cherry-flavor cola, ¼ cup Dijon mustard, and ¼ cup finely chopped onion. Pour over meatballs. Continue as directed in Step 2.

Chicken-Chorizo Meatballs Make Cocktail Meatballs using 1 lb. ground chicken and one 15-oz. pkg. uncooked chorizo sausage. Transfer cooked meatballs to a 3½- or 4-qt. slow cooker. Stir together 1 cup salsa verde; 1 fresh poblano pepper, finely chopped (tip); ¼ cup chicken broth; 1 tsp. ground cumin; and 2 cloves garlic, minced. Pour over meatballs. Continue as directed in Step 2.

Sweet-and-Sour Meatballs Make Cocktail Meatballs using 1 lb. bulk pork sausage and 1 lb. ground beef. Transfer cooked meatballs to a 3½- or 4-qt. slow cooker. For sauce, stir together ¾ cup apple jelly, ⅓ cup spicy brown mustard, ⅓ cup apple juice, 1½ tsp. Worcestershire sauce, and a dash of hot pepper sauce. Pour over meatballs. Continue as directed in Step 2.

Apricot-Curry Meatballs Make Cocktail Meatballs using 1 lb. ground pork and 1 lb. ground beef. Transfer cooked meatballs to a 3½- or 4-qt. slow cooker. For sauce, stir together one 12-oz. jar apricot preserves, ⅓ cup soy sauce, ¼ cup cider vinegar, 4 tsp. grated fresh ginger, and 2 tsp. curry powder. Pour over meatballs. Continue as directed in Step 2.

Buffalo Chicken Wings

hands-on time 25 minutes

bake 35 minutes at 450°F

  • 1 cup Frank’s RedHot Sauce or Louisiana hot sauce
  • 6 Tbsp. butter, melted
  • 2 Tbsp. cider vinegar
  • 24 chicken wings (about 7 lb.)
  • 1 recipe Blue Cheese Sauce
  • Celery and carrot sticks

1. Preheat oven to 450°F. Line a shallow baking pan with foil. Place a wire rack in pan.

2. In an extra-large bowl combine hot sauce, butter, and vinegar; reserve ¾ cup. Cut off chicken wing tips; discard. Cut wings at joints to make 48 pieces. Add pieces to sauce mixture in bowl; toss to coat.

3. Arrange wing pieces on rack in the prepared pan. Bake 15 minutes. Turn wings. Bake about 20 minutes more or until tender, golden, and crisp. Place baked wings in a clean extra-large bowl. Add reserved ¾ cup sauce; toss to coat. Serve with Blue Cheese Sauce and celery and carrot sticks.

Makes 12 servings (4 wing pieces + 2 Tbsp. sauce each).

each serving 558 cal., 46 g fat (15 g sat. fat), 222 mg chol., 1,102 mg sodium, 2 g carb., 0 g fiber, 1 g sugars, 32 g pro.

FRANK’S REDHOT SAUCE was the main ingredient in the coating for this spicy appetizer created in Buffalo, New York. We think it gives these wings just the right kick of heat. But you can substitute any hot sauce you like.

cutting pieces

On a cutting board use a chef’s knife to cut each wing at the joints to make three pieces. The wing tips have no meat and should be discarded. The other two portions will be used for this recipe.

Sriracha Hot Wings Prepare as directed, except omit hot sauce and cider vinegar. In the bowl combine ½ cup sriracha sauce or Asian chile paste; the 6 Tbsp. butter, melted; 3 Tbsp. each soy sauce and rice vinegar; and 1 tsp. toasted sesame oil. Omit Blue Cheese Sauce.

blue cheese sauce

In a bowl stir together one 8-oz. container sour cream; 1 cup each mayonnaise and crumbled blue cheese (4 oz.); ¼ cup thinly sliced green onions; 2 cloves garlic, minced; and ¼ tsp. each salt and black pepper. If desired, stir in 3 to 4 Tbsp. milk to thin to desired consistency. Cover and chill until serving time.

Shrimp Cocktail

hands-on time 25 minutes

chill 2 hours

  • 1½ lb. fresh or frozen large shrimp in shells
  • ¾ cup chili sauce
  • 2 Tbsp. lemon juice
  • 2 Tbsp. thinly sliced green onion
  • 1 Tbsp. prepared horseradish
  • 2 tsp. Worcestershire sauce
  • Several dashes hot pepper sauce

1. Thaw shrimp if frozen. Peel and devein shrimp. Cook shrimp in lightly salted boiling water 1 to 3 minutes or until shrimp turn opaque, stirring occasionally. Rinse in a colander under cold running water; drain again. Chill 2 hours or overnight.

2. For sauce, in a bowl stir together the remaining ingredients. Cover and chill until serving time. Serve shrimp with sauce.

Makes 8 servings (about 6 shrimp + 2 Tbsp. sauce each).

To Make Ahead Prepare sauce as directed in Step 2. Place in an airtight container and store in the refrigerator up to 2 weeks.

each serving 84 cal., 0 g fat, 103 mg chol., 383 mg sodium, 8 g carb., 0 g fiber, 6 g sugars, 13 g pro.

SHRIMP COCKTAIL

cocktail sauce

The sauce with this recipe is a traditional cocktail sauce. You can swap for bottled cocktail sauce if you are in a hurry. For a large gathering, double the amount of shrimp and add the White Shrimp Sauce and/or Herbed Shrimp Sauce.

white shrimp sauce

Omit chili sauce ingredients.

In a bowl stir together one 8-oz. carton sour cream, ¼ cup prepared horseradish, 2 Tbsp. chopped fresh chives, and 1 Tbsp. lemon juice. Cover and chill until serving time.

herbed shrimp sauce

Omit chili sauce ingredients. In a blender combine ¼ cup each lemon juice and olive oil; 2 Tbsp. each prepared horseradish and water; 2 tsp. Dijon mustard; ½ cup each chopped fresh parsley and chopped fresh basil; 4 oil-packed dried tomatoes, drained and patted dry; and ½ tsp. crushed red pepper. Cover and blend until nearly smooth, scraping down sides of blender as needed. Cover and chill until serving time.

Spring Rolls

start to finish 45 minutes

  • 2 oz. dried rice vermicelli noodles (rice sticks)
  • 1 cup finely shredded napa cabbage
  • ½ cup coarsely shredded carrots
  • ½ cup chopped fresh cilantro or mint
  • 2 Tbsp. chopped dry-roasted cashews
  • 2 tsp. reduced-sodium soy sauce
  • 12 round rice papers
  • 8 oz. shredded cooked chicken (about 1½ cups)*
  • ½ of a medium cucumber, seeded and cut into thin sticks
  • Soy sauce or Asian sweet chili sauce

1. In a 2-qt. saucepan cook noodles in boiling, lightly salted water 2 to 3 minutes or just until tender; drain. Rinse with cold water; drain again. Using kitchen scissors, snip noodles into small pieces.

2. For cabbage filling, in a bowl combine cooked noodles, cabbage, carrots, cilantro, and cashews. Add soy sauce; toss to coat.

3. Fill a large shallow dish with warm water. Slide one rice paper into the water for a few seconds or until it is moistened and just pliable.. Carefully transfer the rice paper to a work surface.

4. Arrange about 2 Tbsp. chicken across the lower third of the softened rice paper. Top with a layer of cucumber sticks. Top with ¼ cup cabbage filling. Fold bottom of rice paper over filling. Fold in sides; roll up tightly. Place, seam side down, on a plate. Repeat with the remaining rice papers, chicken, cucumber, and filling. Serve with soy sauce.

Makes 12 servings (1 roll each).

*NOTE You can substitute shrimp or tofu for the chicken.

To Make Ahead Prepare as directed. Place in a single layer between damp paper towels in an airtight container; chill 4 hours.

each serving 114 cal., 3 g fat (1 g sat. fat), 17 mg chol., 91 mg sodium, 16 g carb., 1 g fiber, 2 g sugars, 7 g pro.

SPRING ROLLS

dip to softe

For dipping, choose a shallow dish larger than the rice paper. Remove the paper when it is just pliable—it will continue to soften as you make the roll.

Sushi Rolls

start to finish 30 minutes

  • 2 8-inch-square sheets nori (seaweed)
  • 1 recipe Sushi Rice
  • Desired fillings (such as small peeled and deveined cooked shrimp; small carrot, zucchini, sweet pepper, and/or cucumber sticks; and/or thin avocado slices)
  • 1 recipe Honey-Ginger Sauce
  • Wasabi paste and/or pickled ginger (optional)

1. Lay nori on a sushi mat lined with plastic wrap; with damp fingers, spread half of the Sushi Rice over each sheet to within 1 inch of one edge. Arrange desired fillings crosswise just off the center of rice.

2. Roll nori toward the unfilled edge. (For a tight, even roll, place your hand under the edge of the mat, then carefully lift the edge of the nori and roll it over filling.) Brush unfilled edge with water and press against roll to seal.

3. Cut each roll into six pieces; arrange on a platter. If desired, cover and chill up to 4 hours. Serve with Honey-Ginger Sauce for dipping and/or wasabi paste and/or ginger.

Makes 12 servings (1 piece each).

Sushi Rice In a fine-mesh sieve wash ½ cup short grain rice under cold running water, rubbing grains together with your fingers. In a 1- or 1½-qt. saucepan combine rinsed rice and ¾ cup cold water. Bring to boiling; reduce heat. Simmer, covered, 15 minutes (rice should be sticky). Remove from heat. In a small bowl stir together 2 tsp. rice vinegar, 1 tsp. sugar, and ½ tsp. salt. Stir vinegar mixture into rice in saucepan; cover and cool about 45 minutes or until room temperature. (Rice can be covered and chilled up to 3 days.)

Honey-Ginger Sauce In a 1-qt.saucepan combine ⅓ cup honey; ¼ cup water; 2 Tbsp. each plum sauce and soy sauce; and a 1-inch piece fresh ginger, peeled and sliced. Bring to boiling while stirring; reduce heat. Simmer, uncovered, 15 minutes or until slightly thickened, stirring occasionally. Strain into a bowl; cool. Cover; chill.

each serving 73 cal., 0 g fat, 1 mg chol., 293  mg sodium, 17 g carb., 1 g fiber, 8 g sugars, 1 g pro.

NORI is the Japanese name for dried edible seaweed sheets that are used in making sushi. Find them in Asian markets or in the international foods aisle of the supermarket.

the sushi mat

Sushi mats are made by stitching thin round strips of bamboo together, making them flexible but supportive enough to lift and roll nori into sushi rolls. Cover the mats with plastic wrap before using for easy cleanup. You can find the mats in Asian markets and the kitchenware section of many stores.

california rolls For fillings, use canned lump or imitation crabmeat, avocado slices, and cucumber sticks.

salmon rolls For fillings, use smoked salmon and cucumber and red sweet pepper sticks.

Press small handfuls of the sticky rice over the nori, leaving a 1-inch border along one edge. Arrange filling ingredients crosswise just off-center and opposite the unfilled edge. Distribute filling ingredients evenly.

Use the sushi mat to lift and roll the nori toward the unfilled edge. Roll as tightly as you can. Wet the edge of the nori with water for a good seal.

customize it

Pick the ingredients to create a recipe that’s all your own.

Party Mix

hands-on time 20 minutes

bake 45 minutes at 250°F

  • 8 cups CEREAL
  • 5 cups CRUNCHY TREATS
  • 4 cups round toasted oat cereal
  • 3 cups WHOLE NUTS
  • 1 cup butter
  • ¼ cup Worcestershire sauce
  • SEASONING
  • Several drops hot pepper sauce (optional)

1. Preheat oven to 250°F. In a roasting pan combine desired CEREAL, CRUNCHY TREATS, round cereal, and WHOLE NUTS.

2. In a 1- or 1½-qt. saucepan heat and stir butter, Worcestershire sauce, SEASONING, and hot pepper sauce (if desired) until butter melts. Drizzle butter mixture over cereal mixture; stir gently to coat.

3. Bake 45 minutes, stirring every 15 minutes. Spread on a large piece of foil to cool. Store in an airtight container at room temperature up to 2 weeks or in the freezer up to 3 months.

Makes 18 to 20 cups.

mix & match ingredients

CEREAL (Pick 1–3)

■ Bite-size corn square cereal

■ Bite-size rice square cereal

■ Bite-size wheat square cereal

■ Crispy corn and rice cereal

■ Puffed corn cereal

■ Sweetened oat square cereal

CRUNCHY TREATS (Pick 1–3)

■ Bagel crisps

■ Cheese crackers

■ Corn chips

■ Fish-shape crackers

■ Oyster crackers

■ Pretzel sticks

■ Sesame sticks

■ Small pretzel twists or squares

■ Thin wheat crackers

WHOLE NUTS (Pick 1)

■ Almonds

■ Cashews

■ Hazelnuts

■ Mixed nuts

■ Peanuts

■ Pecan halves

■ Soy nuts

■ Walnuts

SEASONING (Pick 1)

■ BARBECUE 1 tsp. each garlic powder and onion powder; substitute ½ cup barbecue sauce for Worcestershire sauce

■ CAJUN 1 Tbsp. Cajun seasoning + 1 tsp. garlic powder

■ RANCH One 1-oz. pkg. ranch dry salad dressing mix

■ ITALIAN ½ cup grated Parmesan cheese + 1 tsp. garlic powder; substitute Italian vinaigrette for Worcestershire sauce

■ TACO One 1-oz. pkg. taco seasoning mix + 1 tsp. ground cumin

6 easy appetizers

pickle poppers

Cut 12 whole baby dill pickles in half lengthwise. Scoop out centers; pat dry. Stir together 8 oz. cream cheese, softened; 2 Tbsp. finely shredded cheddar cheese; 1 jalapeño chile pepper, seeded and finely chopped (tip); ¼ tsp. garlic powder; and salt and pepper to taste. Pipe into pickle halves. Wrap pickles with strips of deli-sliced ham; secure with toothpicks. Brush with hot pepper jelly. Bake in a 350°F oven 15 minutes.

spicy marinated mozzarella

Combine 1 cup tiny fresh mozzarella balls; 1 cup halved cherry tomatoes; and 1 clove garlic, minced. Drizzle with olive oil; sprinkle with crushed red pepper and snipped fresh basil.

melty herb puffs

Roll 1 sheet thawed frozen puff pastry into an 11-inch square. Cut into sixteen 2½-inch rounds. Place eight rounds on a parchment-lined baking sheet. Top each with 2 tsp. semisoft cheese with fines herbes; brush edges with lightly beaten egg. Top with remaining rounds; seal edges with a fork. Brush with beaten egg. Bake in a 400°F oven 20 minutes or until golden.

prosciutto wraps

Lightly brush thin slices of pear and/or apple with lemon juice. Place a pear or apple slice and one slice of Havarti cheese on the edge of slices of thinly sliced prosciutto; roll up.

oozy baked brie

If desired, slice the rind from the top of a Brie round. Place in a shallow baking dish. Bake in a 350°F oven 10 to 15 minutes or until softened. After baking, sprinkle with dried cranberries and chopped pecans; drizzle with honey. Serve with baguette slices. (Or top baked Brie with bruschetta topper, marmalade, tapenade, or fruit preserves.)

salmon-wrapped Asparagus

Steam thin asparagus spears until crisp-tender. Rinse under cold water; drain and pat dry. Wrap each spear with a piece of lox-style smoked salmon. Thin sour cream with a little milk; stir in chopped fresh dill and cracked black pepper. Spoon over salmon or serve on the side.

6 CLASSIC COCKTAILS

negroni

In a cocktail shaker combine 2 Tbsp. (1 oz.) each dry gin, sweet vermouth, and bitter liqueur, such as Campari. Add ice cubes; cover and shake until very cold. Strain liquid into a martini or rocks glass. If desired, add ice. Garnish with an orange twist. Makes 1 serving.

whiskey sour

In a rocks glass combine ¼ cup (2 oz.) bourbon, 2 Tbsp. (1 oz.) each lime juice and lemon juice, and 1 Tbsp. sugar. Using a spoon, stir until sugar dissolves. Add ice cubes. If desired, garnish with an orange slice and a maraschino cherry. Makes 1 serving.

aperol spritz

Fill a Collins glass or wineglass with ice cubes. Add ⅓ cup Prosecco or other sparkling wine; ¼ cup (2 oz.) bitter orange aperitif, such as Aperol; and a splash chilled club soda. Stir gently. Add an orange slice to glass. Makes 1 serving.

martini

Thread 2 olives on a cocktail pick. In a cocktail shaker combine ¼ cup (2 oz.) gin or vodka and 1½ tsp. (¼ oz.) dry vermouth. Add ice cubes; cover and shake until very cold. Strain liquid into a martini glass. Garnish with olives and/or a lemon twist. Makes 1 serving.

manhattan

In a cocktail shaker combine ¼ cup (2 oz.) bourbon, 1 Tbsp. (½ oz.) vermouth, and a dash bitters. Add ice cubes; cover and shake until very cold. Strain liquid into a chilled glass or an ice-filled glass. Garnish with a maraschino cherry. Makes 1 serving.

cosmopolitan

In a cocktail shaker combine ¼ cup (2 oz.) vodka, 2 Tbsp. (1 oz.) each orange liqueur and cranberry juice, and 1 Tbsp. (½ oz.) lime juice. Add ice cubes; cover and shake until very cold. Strain liquid into a chilled glass. If desired, garnish with lime peel twist and/or fresh cranberries. Makes 1 serving.

Red Sangria

hands-on time 5 minutes

chill 3 hours

  • 1 750-ml bottle dry red wine, such as Pinot Noir or Zinfandel
  • 1 cup orange juice
  • ¼ cup brandy
  • 6 orange slices, halved
  • 1 lime, sliced
  • 1 cup halved strawberries
  • 1 mango, seeded, peeled, and sliced
  • 1 12-oz. can lemon-lime carbonated beverage
  • Ice cubes

1. In a large pitcher stir together wine, orange juice, and brandy. Add orange slices, lime slices, strawberries, and mango slices. Cover and chill until ready to serve.

2. Just before serving, add carbonated beverage; stir gently. Serve over ice.

Makes 8 servings (about 1 cup each).

each serving 161 cal., 0 g fat, 0 mg chol., 13 mg sodium, 19 g carb., 2 g fiber, 14 g sugars, 1 g pro.

White Sangria Prepare as directed, except substitute a dry white wine, such as Sauvignon Blanc or Pinot Grigio, for the red wine and gold rum for the brandy.

Margaritas

start to finish 5 minutes

  • Lime wedge
  • Coarse salt
  • ½ cup (4 oz.) silver or gold tequila
  • ¼ cup (2 oz.) lime juice
  • ¼ cup (2 oz.) orange liqueur
  • Ice cubes and lime slices

1. Rub lime wedge around rims of two 6- to 8-oz. rocks glasses. Dip the rims into a dish of coarse salt to coat. In a cocktail shaker combine tequila, lime juice, and orange liqueur. Add ice; cover and shake until very cold. Strain liquid into prepared glasses. Add additional ice. Garnish with lime slices.

Makes 2 servings (½ cup each).

each serving 219 cal., 0 g fat, 0 mg chol., 281 mg sodium, 13 g carb., 0 g fiber, 1 g sugars, 0 g pro.

Get-Together

To serve a crowd, multiply the tequila, lime juice, and orange liqueur to make desired amount and stir them together in a large pitcher. Pour over ice in the prepared glasses.

Frozen Margaritas Prepare 8 glasses as directed. In a blender combine one 12-oz. can frozen limeade concentrate, ⅔ cup silver or gold tequila, and ½ cup orange liqueur. Cover and blend until combined. With blender running, add 4 cups ice cubes, 1 cup at a time, blending until mixture becomes slushy. Pour into prepared glasses.

Makes 8 servings (about ¾ cup each).

Moscow Mule

start to finish 5 minutes

  • Crushed ice
  • ¼ cup (2 oz.) vodka
  • 2 Tbsp. (1 oz.) lime juice
  • ¾ cup ginger beer
  • Lime slices or wedge

1. Fill a Moscow mule mug or Collins glass with crushed ice. Add vodka and lime juice. Top with ginger beer; stir gently. Serve with lime slices.

Makes 1 serving (about 1 cup).

each serving 234 cal., 0 g fat, 0 mg chol., 6 mg sodium, 27 g carb., 0 g fiber, 25 g sugars, 0 g pro.

MOSCOW MULE

Mojito

start to finish 10 minutes

  • 8 large or 10 to 12 small fresh mint leaves
  • 1 Tbsp. fresh lime juice
  • 2 to 3 tsp. superfine sugar
  • Ice cubes
  • 3 Tbsp. light rum
  • ½ cup club soda, chilled
  • Lime wedges
  • Fresh mint sprigs (optional)

1. In a tall glass combine mint leaves, lime juice, and sugar. Use a muddler or the back of a spoon to crush mint against the side of the glass until mint is pulverized and sugar dissolves.

2. Fill glass three-quarters full with ice. Add rum and top with club soda. Squeeze and drop in lime wedges; stir again. If desired, garnish with mint sprigs.

Makes 1 serving (¾ cup).

each serving 140 cal., 0 g fat, 0 mg chol., 29 mg sodium, 1 g carb., 1 g fiber, 9 g sugars, 0 g pro.

MOJITO

Raspberry FRosé Pops

hands-on time 15 minutes

stand 10 minutes

freeze overnight

  • 8 5-oz. paper drink cups
  • 6 raspberry herb tea bags or hibiscus tea bags
  • 3 Tbsp. sugar
  • 1 1-inch piece fresh ginger, peeled
  • 3 cups fresh or frozen raspberries
  • ¾ cup rosé wine
  • Wooden crafts sticks

1. Place paper cups in a shallow baking pan. In a medium bowl combine tea bags, sugar, and ginger. Add 2 cups boiling water. Let stand 5 minutes. Remove and discard tea bags and ginger.

2. In a blender combine tea mixture and raspberries. Cover; blend to combine. Strain mixture through a fine-mesh sieve; discard seeds. Let mixture stand 5 minutes. Use a spoon to remove any foam that forms on top of the tea mixture. Stir the wine into the mixture; pour the mixture into prepared paper cups. Cover each cup with a square of foil. Using a knife, make a small hole in center of each foil square. Slide a wooden crafts stick through each hole and into the mixture. Freeze overnight.

3. To serve, peel paper cups off of pops. Serve immediately or place on a parchment-lined baking pan and freeze until ready to serve.

Makes 8 servings (1 pop each).

each serving 62 cal., 0 g fat, 0 mg chol., 2 mg sodium, 12 g carb., 3 g fiber, 7 g sugars, 1 g pro.

RASPBERRY FROSÉ POPS

Bloody Mary Mix

start to finish 10 minutes

  • 1 46-oz. bottle hot-style or regular vegetable juice
  • ½ cup lemon juice
  • 1 Tbsp. prepared horseradish
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. celery salt
  • Ice cubes
  • Vodka
  • Black pepper (optional)

1. For mix, in a large pitcher combine the first five ingredients (through celery salt). Cover and chill until ready to serve.

2. For each drink, pour ½ cup drink mix into a glass filled with ice cubes. Add desired amount of vodka (1 to 2 oz.). If desired, sprinkle with pepper and add a garnish (tip, right).

Makes 12 servings (½ cup mix each).

each serving 91 cal., 0 g fat, 0 mg chol., 366 mg sodium, 6 g carb., 1 g fiber, 4 g sugars, 1 g pro.

SNACKS in a glass

The best bloody mary is filled with tangy, zesty, crunchy, and pickled snacks. Do it right, and no extra appetizers are needed.

traditional toppers The classic bloody mary garnish is a celery stick with the leaves sticking out the top or a long dill pickle spear. Pickled green beans and asparagus spears are also good stand-ins when you want to keep it basic and classy.

the sky’s the limit Don’t hold back when threading goodies on a long skewer for your glass. Mix sweet pickles, olives, cooked bacon strips, pickled pepperoncini peppers, cooked shrimp, cheese cubes, baby corn, beef jerky, cherry tomatoes, cocktail onions, rolled pepperoni, roasted garlic, smoked oysters, and green onions (just to name a few options).

more flavor Add a little sass around the glass rim. You can find premixed rim salts in the liquor store and online. Or use lemon-pepper, BBQ rub, seafood seasoning, kosher salt, or celery salt. Rub the glass rim with a lemon wedge and dip in seasoning.

Sparkling Peach Punch

hands-on time 20 minutes

freeze 8 hours

stand 1 hour

  • 3 cups water
  • 1½ cups sugar
  • 1 3-oz. pkg. peach-flavor gelatin
  • 1 29-oz. can peach slices in light syrup, undrained
  • 5 cups peach juice blend
  • ½ cup lemon juice
  • 8 10-oz. bottles ginger ale or club soda, chilled

1. In a 4-qt. saucepan combine the water, sugar, and gelatin. Bring to boiling, stirring to dissolve sugar and gelatin. Remove from heat.

2. Place peaches in a blender; cover and blend until smooth. In an extra-large bowl combine gelatin mixture, pureed peaches, peach juice blend, and lemon juice. Divide peach mixture among four 1-qt. containers. Cover and freeze at least 8 hours or until firm.

3. To serve, let one or more containers of frozen peach mixture stand at room temperature 1 hour (each quart makes 6 servings). Break into chunks with a fork. Place in a punch bowl. Gently stir in 2 bottles ginger ale per quart peach mixture until slushy. Serve immediately.

Makes 24 servings (1 cup each).

To Make Ahead Peach mixture can be frozen up to 3 months.

each serving 143 cal., 0 g fat, 0 mg chol., 26 mg sodium, 37 g carb., 1 g fiber, 36 g sugars, 1 g pro.

SPARKLING PEACH PUNCH

Lemonade

start to finish 20 minutes

  • 3 cups cold water
  • 1 cup lemon juice (5 to 6 lemons)
  • ¾ cup sugar
  • Ice cubes and lemon wedges

1. In a 1½-qt. pitcher stir together the water, lemon juice, and sugar until sugar dissolves. If desired, chill in the refrigerator. Serve over ice with lemon wedges.

Makes 4 servings (1 cup each).

each serving 163 cal., 0 g fat, 0 mg chol., 6 mg sodium, 44 g carb., 1 g fiber, 39 g sugars, 0 g pro.

Green Tea Lemonade Bring 1 cup of the water to boiling; add 2 green tea bags. Steep 5 minutes. Remove bags; cool. Prepare as directed, stirring tea with remaining 2 cups water and remaining ingredients. Garnish with lemon peel strips.

Raspberry Lemonade Prepare as directed, except place 1 cup fresh raspberries in a blender; cover and blend until pureed. Press through a fine-mesh sieve; discard seeds. Add puree to pitcher. Stir in sugar to taste. Garnish with fresh raspberries.

customize it

Pick the ingredients to create a recipe that’s all your own.

Party Punch

hands-on time 15 minutes

chill 4 hours

  • 1 qt. water
  • 1 12-oz. can FROZEN JUICE CONCENTRATE, thawed
  • 1 cup sugar
  • 2½ cups JUICE BLEND, chilled
  • 1 2-liter bottle CARBONATED BEVERAGE, chilled
  • 1 recipe Ice Ring or ice cubes
  • 1 cup STIR-IN (optional)

1. In a large pitcher or bowl combine the water and FROZEN JUICE CONCENTRATE. Add sugar; stir until dissolved. Cover and chill at least 4 hours.

2. To serve, pour juice mixture into an extra-large punch bowl. Stir in JUICE BLEND. Slowly stir in CARBONATED BEVERAGE. Add Ice Ring and, if desired, STIR-IN.

Makes 16 servings (1 cup each).

Ice Ring In the bottom of a fluted tube pan or ice ring mold place 2 to 3 cups of whole or sliced fruit, fresh mint leaves, and citrus peel curls. Fill with enough club soda or lemon-lime carbonated beverage to cover the fruit mixture. Freeze several hours or until firm. Add 2 to 3 cups additional club soda. Freeze several hours more or until firm. To unmold, dip the bottom of the pan in warm water for a few seconds to loosen the ice ring. Invert over a large plate, tapping on bottom of pan to release the ice ring. Transfer ice ring to the punch bowl.

icy secret

Adding a decorative ice ring to the punch bowl is a vintage trick for chilling punch. Or keep an ice pail nearby for guests to scoop cubes into glasses.

mix & match ingredients

FROZEN JUICE CONCENTRATE

■ Cranberry juice

■ Lemonade

■ Limeade

■ Orange juice

■ Pineapple juice

JUICE BLEND (Pick 1)

■ Cranberry-apple juice

■ Pineapple-orange-banana juice blend

■ Pink grapefruit juice

■ Pomegranate juice

■ Raspberry juice blend

■ Strawberry juice blend

CARBONATED BEVERAGE

■ Cream soda

■ Ginger ale

■ Lemon-lime carbonated beverage

■ Orange carbonated beverage

■ Strawberry carbonated beverage

STIR-IN (Pick 1 or 2)

■ Citrus fruit slices

■ Fresh blackberries, blueberries, and/or raspberries

■ Kiwifruit slices

■ Rum, vodka, gin, bourbon, or tequila

■ Sherbet or sorbet

■ Sliced fresh strawberries

Eggnog

hands-on time 15 minutes

chill 4 hours

  • 4 egg yolks, beaten
  • 2 cups milk
  • ⅓ cup sugar
  • 1 cup heavy cream*
  • 2 Tbsp. (1 oz.) light rum
  • 2 Tbsp. (1 oz.) bourbon
  • 1 tsp. vanilla
  • Ground nutmeg

1. In a 3-qt. heavy saucepan stir together yolks, milk, and sugar. Cook and stir over medium heat until mixture just coats a metal spoon; do not boil. Place pan in a sink of ice water; stir 2 minutes. Stir in cream, rum, bourbon, and vanilla. Cover; chill 4 to 24 hours. Top each serving with nutmeg.

Makes 7 servings (½ cup each).

*Note To cut fat and calories, omit heavy cream and increase milk to 3 cups.

each serving 240 cal., 16 g fat (10 g sat. fat), 150 mg chol., 47 mg sodium, 14 g carb., 0 g fiber, 14 g sugars, 5 g pro.

EGGNOG

RUM AND BOURBON are completely optional. For a nonalcoholic version, omit them and increase milk to 2⅓ cups.

Hot Spiced Cider

start to finish 20 minutes

  • 8 cups apple cider or apple juice
  • ¼ cup packed brown sugar
  • 6 inches stick cinnamon
  • 1 tsp. whole allspice
  • 1 tsp. whole cloves
  • 2 3×¾-inch strips orange peel
  • Apple slices (optional)

1. In a 3-qt. saucepan stir together cider and brown sugar. For spice bag, place cinnamon, allspice, cloves, and orange peel in the center of a double-thick, 6-inch square of 100%-cotton cheesecloth. Tie closed with clean cotton kitchen string. Add bag to the saucepan. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Remove and discard spice bag. Serve cider in mugs. If desired, garnish with apple slices.

Makes 8 servings (1 cup each).

each serving 143 cal., 0 g fat, 0 mg chol., 13 mg sodium, 35 g carb., 1 g fiber, 31 g sugars, 0 g pro.

HOT SPICED CIDER

Hazelnut-Pumpkin Spiced Lattes

hands-on time 10 minutes

slow cook 3 to 4 hours (low)

  • 4 cups whole milk
  • 4 cups strong brewed coffee
  • ⅓ cup sugar
  • 1½ to 2 tsp. pumpkin pie spice
  • ½ cup hazelnut liqueur (optional)
  • 1 cup heavy cream
  • 2 Tbsp. caramel-flavor ice cream topping

1. In a 3½- or 4-qt. slow cooker combine milk, coffee, sugar, and pie spice. Cover; cook on low 3 to 4 hours. If desired, stir in liqueur. Serve immediately or keep warm, covered, on warm up to 2 hours.

2. In a bowl beat cream and caramel topping with a mixer on medium until soft peaks form (tips curl). Top servings with caramel whipped topping and additional caramel topping and/or pumpkin pie spice.

Makes 11 servings (¾ cup each).

each serving 166 cal., 11 g fat (7 g sat. fat), 39 mg chol., 58 mg sodium, 14 g carb., 0 g fiber, 13 g sugars, 3 g pro.

HAZELNUT-PUMPKIN SPICED LATTES

Hot Chocolate

start to finish 15 minutes

  • 6 cups half-and-half
  • 12 oz. bittersweet or semisweet chocolate, chopped
  • 2 cups heavy cream
  • 1 Tbsp. vanilla
  • Marshmallows or Sweetened Whipped Cream (optional)

1. In a 4-qt. saucepan or Dutch oven combine half-and-half and chocolate. Cook and stir over medium heat until chocolate is melted and mixture is steaming. Add heavy cream; heat through, but do not boil.

2. Whisk well. Stir in vanilla. Serve immediately. If desired, top servings with marshmallows.

Makes 12 servings (¾ cup each).

Slow Cooker Directions In a 3½- or 4-qt. slow cooker combine half-and-half, chocolate, and heavy cream. Cover and cook on low 4 hours or high 2 hours, vigorously whisking once halfway through. Continue as directed in Step 2. If desired, keep warm, covered, on warm or low up to 2 hours.

each serving 430 cal., 38 g fat (24 g sat. fat), 88 mg chol., 85 mg sodium, 22 g carb., 2 g fiber, 17 g sugars, 7 g pro.

Espresso Hot Chocolate Prepare as directed, except stir in 1 to 2 Tbsp. instant espresso coffee powder with the vanilla. If desired, top with whipped cream and chopped chocolate-covered coffee beans.

Joyful Almond Hot Chocolate Prepare as directed, except substitute one 14-oz. can unsweetened coconut milk (not light) for 2 cups half-and-half. Stir in 1 tsp. almond extract. Garnish with chocolate syrup, toasted coconut, and whipped cream.

Peanut Butter Hot Chocolate Microwave 3 Tbsp. creamy peanut butter in 10-second intervals until melted and smooth, stirring after each interval. Prepare as directed, except whisk in melted peanut butter with the vanilla. If desired, top with whipped cream, chopped peanuts, and cut-up chocolate-covered peanut butter cups.

Raspberry Hot Chocolate Prepare as directed, except stir in ½ cup raspberry beverage-flavoring syrup or ¼ cup raspberry liqueur with the vanilla. If desired, top with whipped cream, raspberries, and chocolate curls.

Spiced Citrus Tea

start to finish 25 minutes

  • 3 qt. water
  • 4 family-size tea bags
  • 2 cups sugar
  • 2 cinnamon sticks
  • 1 cup orange juice
  • 2 cups pineapple juice
  • 2 tsp. lemon juice
  • Orange and lemon slices

1. For tea, bring 2 qt. of the water to boiling in a 4-qt. saucepan. Remove from heat. Add the tea bags; let steep 10 minutes.

2. Meanwhile, for simple syrup, in a 2-qt. saucepan combine the remaining 1 qt. water, the sugar, and cinnamon. Cook and stir over medium heat until sugar is dissolved. Cool slightly.

3. Discard tea bags. In a pitcher combine tea, simple syrup, and juices. Add orange and lemon slices. Serve warm.

Makes 16 servings (½ cup each).

each serving 122 cal., 0 g fat, 0 mg chol., 5 mg sodium, 31 g carb., 0 g fiber, 30 g sugars, 0 g pro.

Tea your way

This hot spiced tea is a cozy treat in winter, but it does double duty as iced tea in summer. Prepare as directed and chill it to serve over ice.

Blackberry-Ginger Arnold Palmer

hands-on time 20 minutes

cook 10 minutes

cool 1 hour

  • 1 recipe Blackberry-Ginger Simple Syrup
  • 4 cups Iced Tea
  • 1⅓ cups club soda or water
  • ½ cup lemon juice
  • Ice cubes
  • 24 fresh blackberries
  • Lemon slices and/or fresh thyme sprigs

1. Prepare Blackberry-Ginger Simple Syrup. In a large pitcher combine syrup, Iced Tea, club soda, and lemon juice. Stir to combine. Serve in glasses filled with ice cubes. Garnish with fresh blackberries and lemon slices and/or thyme sprigs.

Makes 8 servings (1 cup each).

Blackberry-Ginger Simple Syrup In a 1- or 1½-qt. saucepan combine 1½ cups water, 1 cup sugar, ½ cup fresh blackberries, and 1 Tbsp. grated fresh ginger. Bring to boiling, stirring to dissolve sugar and to slightly mash berries; reduce heat. Simmer, uncovered, about 10 minutes or until slightly syrupy. Let cool; strain. Store in a covered container in the refrigerator up to 1 month.

each serving 119 cal., 0 g fat, 0 mg chol., 25 mg sodium, 30 g carb., 2 g fiber, 27 g sugars, 1 g pro.

iced tea

Using 1 qt. water and 4 to 8 tea bags or 4 to 8 tsp. loose tea, prepare tea as for Hot Tea. Steep as directed; remove bags and let tea cool 2 hours at room temperature (this prevents cloudy tea). Serve over ice.

hot tea

Use 1 tea bag or about 1 tsp. loose-leaf tea per cup. Bring fresh, cool water to boiling. If using loose-leaf tea, place it in an infuser. Warm a teapot by filling it with boiling water; let it stand a minute or until pot is warmed. Empty the pot. Place the tea bag(s) or infuser into the pot. (If not using an infuser or bag(s), place loose tea directly into pot.) Add more boiling water; cover pot and let steep 3 to 5 minutes. Remove bag(s) or infuser and pour into teacup(s) or pour through a strainer to catch loose tea.

refrigerator- brewed tea

Place 6 to 8 tea bags in 1½ qt. cold water; cover. Let tea “brew” in the refrigerator about 24 hours. Remove tea bags and serve tea over ice. In a hurry? Use instant tea or “cold brew” tea bags according to package directions.

tea choices

Tea is available in bags or loose-leaf form.

Unlike tea bags, loose-leaf tea requires an infuser such as a tea ball, spoon, or strainer.