Pineapple-Shrimp Skewers (Kraft Foods)

6 Tbsp. Light Zesty Italian Dressing
4 Tbsp. chopped cilantro
4 tsp. brown sugar
2 clove garlic, minced
1 tsp. chili powder
1/2 tsp. crushed red pepper
24 frozen uncooked cleaned medium shrimp, thawed
fresh pineapple chunks

Heat broiler. Mix first 6 ingredients in bowl until well blended. Add shrimp and pineapple. Toss to coat. Thread shrimp and pineapple chunks onto skewers. Broil, 6 inches from heat, 4 to 5 minutes or until shrimp turn pink.

Stuffed Jalapenos

4 oz. cream cheese, softened
1 C. shredded cheese
4 slices bacon, cooked and crumbled (I just used the precooked and crumbled bacon you can buy in a little bag at the store and put a handful in)
2 Tbsp. finely chopped onions
2 Tbsp. chopped fresh cilantro
1 clove garlic, minced
18 jalapenos, cut lengthwise in half, seeds an membranes removed (make sure you remove all the seeds and the vein, unless you want them SUPER hot)

Heat oven to 375. Combine all ingredients except peppers. Spoon into peppers. Place peppers, filled sides up, on a baking sheet. Bake 10-15 minutes or until peppers are soft.

Parmesan Bites

1 pkg. (8 oz.) cream cheese, softened
1 C. grated parmesan cheese, divided
2 cans (8 oz. each) crescent rolls
1 red bell pepper, chopped
1/4 C. fresh parsley (I just used dried and just sprinkled it over each one before rolling them up)

Heat oven to 350.
Beat cream cheese and 3/4 C. parmesan with mixer until well blended.
Separate dough into 8 rectangles; seal seams.
Spread with cream cheese mixture. Top with peppers and parsley. Fold each rectangle lengthwise to enclose filling. Seal edges and cut into 4 squares. Place on baking sheet and sprinkle with remaining parmesan cheese. Bake 13-15 minutes or until golden brown.

Hot Cheesy Artichoke Dip

12 oz. artichokes-drained and chopped

8 oz. cream cheese-softened

1 cup mayo

1 cup shredded pepperjack cheese

1/2 cup freshely grated parmesan cheese

1/4 tsp. garlic salt or one clove fresh garlic, minced finely

Combine all ingredients in an oven-proof dish and microwave on high 1-2 minutes until everything is well mixed. Bake at 350 degrees for 15-20 minutes.

Pomegranate Dip

Amazing Pomegranate Dip

1 small pomegranate
1 tomato, chopped
2 Tbsp. onion, finely chopped
1 avocado, chopped
¼ tsp. coriander
1/8 tsp. cayenne pepper
½ tsp. salt

Serve with Fritos.

Spinach Dip

10 oz. frozen chopped spinach (Put in pan of water on stove until thawed and strain)
16 oz. sour cream
1 C. mayo
1 pkg. Knorr vegetable dip
1 8 oz. can water chestnuts (chopped up very fine)
3 green onions chopped up

Mix together. Dip cut up french bread in this.

Sticky Finger Sauce

3 Tbsp. Frank's hot sauce
3/4 C. brown sugar
2 Tbsp. water

Mix all ingredients in saucepan and heat until sugar dissolves. Pour over chicken fingers. (I use the frozen breaded ones you find in the frozen food section and just heat them up how you would like) Place cooked chicken in tupperware and pour sauce over. Cover with lid and shake to coat chicken well. This covers about 5 chicken fingers well.