Recipe of the Day: Basil Parmesan Shrimp *National Shrimp Day*

Basil Parmesan Shrimp

Ingredients
1/2 cup olive oil, divided
1/4 cup minced fresh basil
1 tablespoon white vinegar
1 tablespoon plus 1/2 cup grated Parmesan cheese, divided
1/2 teaspoon sugar
1 pound uncooked large shrimp, peeled and deveined
Lettuce leaves
1/4 cup butter, cubed

Directions
For dressing, combine 1/4 cup oil, basil, vinegar, 1 tablespoon Parmesan cheese and sugar in a saucepan over low heat. Meanwhile, combine shrimp and remaining cheese.

In a large skillet, heat butter and remaining oil. Add shrimp; saute for 3-4 minutes or until shrimp turn pink. Drain on paper towels. Serve on lettuce; drizzle with warm dressing. Yield: 4-6 servings.

Recipe found here: Basil Parmesan Shrimp

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Recipe of the Day: Pigs in a Blanket *National Pigs in a Blanket Day*

Neely’s Pigs in a Blanket

Ingredients
1 (8-ounce) can original crescent dough
1/4 cup Dijon mustard
20 mini hot dogs or cocktail franks
1 egg, lightly beaten
Poppy seeds or sesame seeds
Tangy Dipping Sauce, recipe follows

Directions
Preheat the oven to 350 degrees F.

Cut each triangle of crescent roll dough into thirds lengthwise, making 3 small strips from each roll.

Brush the dough strips lightly with Dijon mustard. Put the mini hot dogs on 1 end of the dough and roll up.

Arrange them, seam side down, on a greased cookie sheet. Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake until golden brown, about 12 to 15 minutes. Serve warm with the dipping sauce.

Tangy Dipping Sauce:
1/2 cup sour cream
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon whole-grain mustard

Mix all of the ingredients in a bowl. Cover with plastic wrap and refrigerate until serving. Can be made a day ahead.

Recipe found here: Neely’s Pigs in a Blanket (fun video here, too)

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Recipe of the Day: Spicy Rice Balls *National Rice Ball Day*

Spicy Rice Balls

Ingredients
1/2 cup short-grain, sweet, or sticky rice
1/2 pound ground pork
1 egg
2 tablespoons soy sauce
1/2 teaspoon sugar
5 green onions, finely chopped
One 1-in. piece ginger, peeled and finely shredded (about 1 tbsp.)
1 bird’s eye or serrano chile, seeded and minced

Preparation
1. In a medium bowl, soak rice in 2 cups water for 2 hours. Drain; put on a plate.

2. In a medium bowl, combine pork, egg, soy sauce, sugar, green onions, ginger, and chile. Cover and chill until rice is ready.

3. Divide pork mixture into 32 pieces. Roll into balls, then roll balls in rice. Put balls in parchment-lined steamers (see How to Steam Dim Sum below). Cook until rice is tender and pork is cooked, about 10 minutes. Serve immediately.

How to Steam Dim Sum: Measure your steamer basket and choose a pot with a diameter at least 2 in. wider. To keep dumplings from sticking, cut a circle of parchment paper 1 in. smaller in diameter than the basket (so steam can flow up around the edges) and fit it in. Pour enough water into pot to come 1 in. up side and bring to a boil over high heat. Fill basket with dim sum first, then set it in the pot. Cover and cook, adding hot water as needed.

Recipe found here: Spicy Rice Balls

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Recipe of the Day: Cheddar-Bacon Dip *National Chips and Dip Day*

Cheddar-Bacon Dip

Ingredients
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
5 green onions, thinly sliced
4 medium tomatoes, chopped
1 large green pepper, chopped
1 jar (16 ounces) taco sauce
2 cups (8 ounces) shredded cheddar cheese
1 pound sliced bacon, cooked and crumbled
Tortilla or nacho tortilla chips

Directions
In a bowl, beat cream cheese and sour cream. Spread in an ungreased 13-in. x 9-in. dish or on a 12-in. plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer.

Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with tortilla or taco chips. Yield: 10-12 servings.

Recipe found here: Cheddar-Bacon Dip

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Recipe of the Day: Stuffed Potato Skins *National Potato Lovers Month*

Stuffed Potato Skins

Ingredients
6 medium baking potatoes (6 ounces each)
1 tablespoon butter, melted
1 teaspoon hot pepper sauce, divided
1 cup thinly sliced green onions
1 large sweet red pepper, finely chopped
1/2 cup fresh broccoli florets, finely chopped
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided

Directions
Scrub and pierce potatoes. Bake at 400° for 40-50 minutes or until tender. Cool slightly; cut each potato in half lengthwise. Scoop out the pulp, leaving a thin shell (save pulp for another use). Place potato shells on an ungreased baking sheet.

Combine butter and 1/2 teaspoon hot pepper sauce; brush over shells. Broil 4 in. from the heat for 5 minutes or until edges are crispy and butter is bubbly. Meanwhile, in a bowl, combine the onions, red pepper, broccoli, 3/4 cup cheese and remaining hot pepper sauce; spoon into potato skins. Sprinkle with remaining cheese. Broil 2-3 minutes longer or until cheese is melted. Yield: 12 servings.

Recipe found here: Stuffed Potato Skins

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Recipe of the Day: Cheese Meatballs

Cheese Meatballs

Ingredients
3 cups (12 ounces) finely shredded cheddar cheese
1 cup biscuit/baking mix
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 pound lean ground beef (90% lean)

Directions
In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan.

Bake at 400° for 12-15 minutes or until the meat is no longer pink; drain. Yield: about 4 dozen.

Recipe found here: Cheese Meatballs

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Recipe of the Day: Gouda Melt with Baguette Slices

Gouda Melt with Baguette Slices

Ingredients
1 French bread baguette (4 ounces), sliced
1 round (7 ounces) Gouda cheese
1 plum tomato, seeded and chopped
1 tablespoon minced fresh basil

Directions
Place baguette slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes on each side or until toasted.

Meanwhile, carefully remove waxed coating from cheese round. Using a 3-in. biscuit cutter, press into the center of cheese, but not all the way through. Scoop out center, leaving a 1/4-in. shell; set shell aside.

Place the tomato, basil and removed cheese in a small microwave-safe bowl. Cover and microwave on high for 1 minute or until cheese is melted. Stir until combined; pour into shell. Serve with baguette toasts. Yield: 4 servings.

Recipe found here: Gouda Melt with Baguette Slices

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Recipe of the Day: Stuffed Asiago-Basil Mushrooms

Stuffed Asiago-Basil Mushrooms

Ingredients
24 baby portobello mushrooms, stems removed
1/2 cup reduced-fat mayonnaise
3/4 cup shredded Asiago cheese
1/2 cup loosely packed basil leaves, stems removed
1/4 teaspoon white pepper
12 cherry tomatoes, halved
2 tablespoons grated Parmesan cheese, optional

Directions
Place mushrooms on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 10 minutes. Drain liquid from mushrooms.
Meanwhile, in a food processor, place the mayonnaise, Asiago cheese, basil and pepper; cover and process until blended.
Fill mushrooms with a heaping teaspoonful mayonnaise mixture; top with tomato. Bake 8-10 minutes longer or until lightly browned. Sprinkle with Parmesan cheese if desired. Yield: 2 dozen.

Recipe found here: Stuffed Asiago-Basil Mushrooms

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Recipe of the Day: Paula Deen’s She Deviled Eggs *National Deviled Eggs Day*

Paula Deen’s She Deviled Eggs

what you need
6 large eggs, hard boiled and peeled
1/2 cup PHILADELPHIA Whipped Chive Cream Cheese Spread
2 Tbsp. mayonnaise
1/2 tsp. spicy brown mustard
1 Tbsp. sweet pickle relish
Dash hot pepper sauce
1/4tsp. each Salt and pepper, or to taste
2 Tbsp. chopped fresh chives for garnish

make it

HALVE six eggs lengthwise. Remove yolks and place in a medium mixing bowl.

MASH yolks with a fork and stir in cream cheese spread, mayonnaise, mustard, relish, hot pepper sauce, salt and pepper.

FILL egg whites evenly with yolk mixture. Garnish with chopped chives. Store, covered, in refrigerator.

Recipe found here: Paula Deen’s She Deviled Eggs/a>

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Recipe of the Day: BLT Deviled Eggs *National Deviled Eggs Day*

BLT Deviled Eggs

what you need
8 hard-cooked eggs
1/3cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2Tbsp. KRAFT Classic Ranch Dressing
3slices cooked OSCAR MAYER Bacon, crumbled
4 cherry tomatoes, chopped
2Tbsp. shredded lettuce

make it
CUT eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork.

ADD mayo and dressing; mix well. Stir in bacon and tomatoes.

FILL egg whites with yolk mixture; top with lettuce.

kraft kitchens tips
MAKE AHEAD Eggs can be prepared in advance. Store in tightly covered container in refrigerator up to 24 hours before serving.

Recipe found here: BLT Deviled Eggs

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