Fun 4th of July Picnic p. 82

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1 fast & fabulous 15-min recipes Grilled Honey-Herb Shrimp p. 56 Potato Salad Bites p. 22 BLT Crostini p. 39 Fun 4th of July Picnic p. 82 photo of every recipe

2 42 43PREP TIME: 25 Min START TO FINISH: 45 Min 20 servings 43 Cashew-Chicken Firecrackers Low Fat 1 cup finely chopped cooked chicken 1 2 cup red bell pepper strips (1 x 1 4 x 1 4 inch) 1 2 cup shredded carrots (2 small) 1 3 cup coarsely chopped cashews 4 medium green onions, thinly sliced ( 1 4 cup) 3 tablespoons orange marmalade 1 teaspoon garlicpepper blend 1 package (16 oz) frozen phyllo (fillo) dough sheets (40 sheets; 14x9 inch), thawed* Olive oil cooking spray or 2 tablespoons olive oil 1 4 cup hoisin sauce 1 4 cup orange juice 1 Heat oven to 375 F. Spray cookie sheets with cooking spray. In medium bowl, mix chicken, bell pepper, carrots, cashews, onions, marmalade and garlic-pepper blend; set aside. 2 Work with 2 phyllo sheets at a time. Cover remaining sheets with plastic wrap and damp towel. On work surface, stack 2 phyllo sheets. Spray with cooking spray (2 seconds). Cut in half crosswise, forming 2 (9x7-inch) rectangles. 3 Spoon 1 rounded tablespoon chicken mixture on short end of each rectangle. Roll up; twist about 1 inch from each end, sealing tube and forming firecracker shape. Place seam side down on cookie sheet. 4 Repeat with remaining phyllo sheets and chicken mixture. Spray tops of appetizers with cooking spray (1 second for 2 appetizers). 5 Bake 18 to 20 minutes or until crisp and brown. Meanwhile, in small bowl, mix hoisin sauce and orange juice for dipping sauce. Serve sauce with warm firecrackers. HIGH ALTITUDE ( FT): No change. 1 SERVING (1 appetizer and 2 teaspoons sauce each): Calories 120 (Calories from Fat 25); Total Fat 3g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 5mg; Sodium 140mg; Total Carbohydrate 19g (Dietary Fiber 1g; Sugars 3g); Protein 4g % DAILY VALUE: Vitamin A 10%; Vitamin C 6%; Calcium 0%; Iron 6% EXCHANGES: 1 2 Starch, 1 Other Carbohydrate, 1 2 Fat CARBOHYDRATE CHOICES: 1 KITCHEN TIP *Phyllo (fillo) pastry sheets vary in size depending on the brand. Cut sheets so they are about the size given in the recipe. bettycrocker.com

3 48 32 appetizers PREP TIME: 45 Min START TO FINISH: 45 Min Meatball Mini Burgers TINY BUNS 1 can (16.3 oz) Pillsbury Grands! Flaky Layers refrigerated buttermilk or original biscuits (8 biscuits) 1 egg 1 tablespoon water 2 tablespoons sesame seed MEATBALLS 2 teaspoons vegetable oil 1 2 cup chopped onion (1 medium) 3 4 cup chili sauce 1 4 cup water 1 4 cup yellow mustard 2 teaspoons chili powder 32 frozen plain meatballs (from 28-oz package; about 3 cups), thawed 8 slices ( 3 4 oz each) American cheese, cut into quarters 1 Heat oven to 350 F. On ungreased cookie sheet, place biscuits 1 to 2 inches apart. Cut each biscuit into quarters, but do not separate pieces. In small bowl, beat egg and 1 tablespoon water. Brush egg mixture over tops of biscuits; sprinkle with sesame seed. 2 Bake 14 to 17 minutes or until golden brown. Cool slightly; separate biscuit quarters. 3 Meanwhile, in 2-quart saucepan, heat oil over mediumhigh heat. Add onion; cook, stirring frequently, until onion is tender. Stir in chili sauce, 1 4 cup water, the mustard and chili powder. Cook 3 to 5 minutes, stirring frequently, until slightly thickened. 4 Add meatballs to chili sauce mixture. Cover; cook over medium heat 8 to 10 minutes, stirring occasionally, until meatballs are hot. 5 Split each biscuit quarter to make tiny bun. Fill each bun with 1 meatball, some of the sauce and 1 cheese piece. Secure with toothpick. HIGH ALTITUDE ( FT): No change 1 APPETIZER: Calories 150 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3g; Trans Fat 1g); Cholesterol 40mg; Sodium 470mg; Total Carbohydrate 11g (Dietary Fiber 1g; Sugars 3g); Protein 8g % DAILY VALUE: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 6% EXCHANGES: 1 2 Starch, 1 High-Fat Meat CARBOHYDRATE CHOICES: 1 KITCHEN TIPS Experiment with different cheeses such as Cheddar, Gouda or Monterey Jack with jalapeño peppers, to create a new taste sensation. To save time, purchase small dinner rolls or dollar buns instead of making your own.

4 74 12 appetizers PREP TIME: 15 Min START TO FINISH: 15 Min Fresh Mozzarella in Tomato Cups Easy Low Fat 12 large cherry tomatoes 2 oz fresh mozzarella cheese, cut into 1 2-inch cubes 1 4 cup Italian dressing 12 small basil leaves 1 Cut top off each cherry tomato. With melon baller or measuring spoon, scoop out seeds from each tomato, leaving enough for a firm shell. If necessary, cut small slice from bottom so tomato stands upright. Place tomatoes on serving plate or tray. 2 In small bowl, toss cheese and dressing. Place 1 cheese cube in each tomato; top each with basil leaf. HIGH ALTITUDE ( FT): No change. 1 APPETIZER: Calories 35 (Calories from Fat 20); Total Fat 2.5g (Saturated Fat 0.5g; Trans Fat 0g); Cholesterol 0mg; Sodium 115mg; Total Carbohydrate 2g (Dietary Fiber 0g; Sugars 1g); Protein 1g % DAILY VALUE: Vitamin A 4%; Vitamin C 4%; Calcium 4%; Iron 0% EXCHANGES: 1 2 Fat CARBOHYDRATE CHOICES: 0 Use a melon baller to scoop out seeds of tomatoes. KITCHEN TIPS Fresh mozzarella is made with whole milk, is white colored and has a delicate, sweet, milky flavor. This soft cheese is packed in water or whey and is often formed into balls or slices. If enough tiny basil leaves are not available, shred 3 to 4 large leaves for the garnish.

5 78 14 servings PREP TIME: 10 Min START TO FINISH: 10 Min Creamy Salsa Dip Easy 1 2 cup sour cream 1 2 cup mayonnaise or salad dressing 3 4 cup chipotle salsa or Old El Paso Thick n Chunky salsa 1 4 cup lightly packed chopped fresh cilantro 8 oz round tortilla chips or crackers 1 In small bowl, mix all ingredients except tortilla chips. 2 Serve immediately with tortilla chips, or cover and refrigerate 1 to 2 hours to blend flavors. HIGH ALTITUDE ( FT): No change. 1 SERVING (2 tablespoons dip and 6 tortilla chips each): Calories 160 (Calories from Fat 110); Total Fat 12g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 10mg; Sodium 230mg; Total Carbohydrate 12g (Dietary Fiber 0g; Sugars 1g); Protein 1g % DAILY VALUE: Vitamin A 4%; Vitamin C 0%; Calcium 0%; Iron 4% EXCHANGES: 1 2 Starch, Fat CARBOHYDRATE CHOICES: 1 KITCHEN TIPS To make this dip more healthful, use reducedfat sour cream and mayo, and serve it with bell pepper strips and carrot sticks as dippers. Look for chipotle salsa in the Mexican-foods section, refrigerated section or condiment section of most grocery stores.

6 Beautiful photos! Delicious recipes! Inside the NEW Appetizers magazine. On sale NOW at your local retailer. cold appetizers 15-minute appetizers Chicken-Filled Lettuce Wraps Grilled Veggie Platter with Ginger-Mustard Dip Green Beans with Peanut-Ginger Dip Crab Gazpacho Cocktails Smoked Salmon Pâté Hummus and Cucumber Bites Greek Salad Kabobs Ham and Asparagus Rolls Shrimp Summer Rolls with Dipping Sauce Chardonnay Shrimp Spread Layered Mediterranean Tuna Spread Apricot-Chipotle- Cream Cheese Star Pimiento-Cheese Spread Appetizers Curried Chicken Salad Cups Spanish Fruit and Cheese Stacks Spicy Corn Guacamole ONE GREAT PARTY 4th of JULY picnic for 8 Caribbean Layered Dip Roast Beef Bruschetta Potato Salad Bites Mojito Melon Kabobs Grilled Blue Cheese Burgers Tomato and Herb Salad Brownie n Berries Dessert Pizza Red, White and Blueberry Sundaes hot appetizers Tomato and Onion Tart Cheesy Stars Grilled Bacon and Tomato Pizza Wedges Grilled Brie with Mango and Raspberries Mediterranean Nachos Grilled Mediterranean Bread Crisps BLT Crostini Mascarpone and Pistachio Toasts Feta Cheese, Lemon and Chive Turnovers Grilled Spicy Chili-Glazed Riblets Grilled Firecracker Chicken Drummies Barbecued Bacon-Chicken Skewers Chili-Cheese Twists Grilled Honey-Herb Shrimp Planked Salmon Platter