SSBBW / FA Quote of the Moment

"We are after all as nature intended - think about it - there are many different species of animal and plant - take the bird (of the feathered kind :)) - comes in all hues - shapes - colours and sizes - flowers - all different colours - sizes - shapes - humans..... all different shapes - sizes - colours etc - so we are not freaks - we a re not ugly - we are as nature intended - to provide variety." ~ Divine DeeDee [SSBBW]


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Antipasto Loaf

1 French bread baguette (12 oz.)
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
3 Tbsp. pesto
1/2 cup drained oil-packed sun-dried tomatoes, chopped
1/2 cup drained marinated artichoke hearts, chopped
2 Tbsp. grated parmesan cheese
2 cups baby spinach leaves, coarsely chopped


CUT baguette lengthwise in half. Remove soft insides from both bread halves.
(Reserve removed bread for another use.)
MIX cream cheese spread and pesto; spread evenly onto insides of bread shells.
Fill evenly with tomatoes, artichokes, Parmesan cheese and spinach.
REASSEMBLE baguette; wrap tightly in plastic wrap. Refrigerate at least 1 hour
or up to 4 hours. Cut into 25 slices to serve.

PHILADELPHIA Garlic & Herb Dip

1 pkg. (8 oz.) Cream Cheese, softened
3 Tbsp. milk
3 Tbsp. finely chopped fresh basil
3 Tbsp. finely chopped fresh parsley
2 Tbsp. chopped fresh chives
1 clove garlic, minced


MIX cream cheese and milk in small bowl with electric mixer on medium
speed until creamy.
ADD basil, parsley, chives and garlic; mix well. Cover.
REFRIGERATE several hours or until chilled. Serve with assorted cut-up
vegetables or crackers.


1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 can (15 oz.) chili (with or without beans)


MIX VELVEETA and chili in microwaveable bowl.
MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted and mixture is well
blended, stirring after 3 min.
SERVE with tortilla chips, RITZ Toasted Chips or assorted cut-up fresh vegetables.

Skeleton and Brain Dip

1/2 leaf lettuce leaf
1 cup KRAFT Ranch Dressing
4 cups assorted cut-up fresh vegetables (red and yellow bell pepper strips, cucumber slices, snow peas, mushroom slices, celery sticks, carrot sticks, cherry tomatoes, broccoli florets, cauliflower florets)


LINE half of small bowl with lettuce for the skeleton's hair; fill with dressing. Place at one end of
large tray or baking sheet for the skeleton's head.
ARRANGE vegetables on tray to resemble skeleton's body.

Coffin Sandwiches

12 slices whole wheat bread
18 slices OSCAR MAYER Smoked Ham
6 KRAFT Singles
6 Tbsp. MIRACLE WHIP Dressing
6 lettuce leaf


COVER 1 of the bread slices with ham and Singles. Spread with dressing; top with lettuce.
Secure with plastic toothpick, if desired.
CUT sandwich into coffin shape using sharp knife.
Write scary messages on sandwiches with decorating gel, yellow mustard or ketchup.

Cheesy Mummy Wrapped Dogs

1 can (8 oz.) refrigerated crescent dinner rolls
4 KRAFT Singles, cut diagonally in half
8 OSCAR MAYER Beef Franks or Wieners


PREHEAT oven to 375°F. Unroll crescent dough; separate into 8 triangles.
Top each dough triangle with 1 Singles triangle and 1 frank; roll up.
PLACE, seam sides down, on ungreased baking sheet.
BAKE 12 minutes or until golden brown. Serve with your favorite condiments, if desired.

Spiced Cranberry Dip

1 pkg. (8 oz.) Cream Cheese, softened
1/2 cup canned whole berry cranberry sauce
1/4 cup orange marmalade
1/8 tsp. ground red pepper (cayenne)
1/4 cup Slivered Almonds, toasted


SPREAD cream cheese onto bottom of 9-inch pie plate.
MIX cranberry sauce, orange marmalade and ground red pepper; spoon over
cream cheese. Sprinkle with almonds.
SERVE with RITZ Crackers.

The Ultimate Stuffed Mushroom

20 fresh mushrooms
3 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped red peppers
14 RITZ Crackers, finely crushed (about 1/2 cup)
2 Tbsp. Grated Parmesan Cheese
1/2 tsp. Italian seasoning


HEAT oven to 400°F. Remove stems from mushrooms. Finely chop enough stems to
measure 1/4 cup. Discard remaining stems or refrigerate for another use.
MELT butter in large skillet on medium heat. Add chopped stems, onions and peppers;
cook and stir until tender. Stir in cracker crumbs, cheese and seasoning; spoon into mushroom caps.
Place on baking sheet.
BAKE 15 min. or until heated through.

Mushrooms can be stuffed several hours in advance. Refrigerate until ready to serve.
Uncover and bake at 400°F for 20 min. or until heated through.
When preparing mushrooms for stuffing, use a melon baller to carefully scoop a little mushroom
flesh from the cap after removing the stem. Then use the melon baller to easily scoop the
filling mixture into the mushrooms.

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