Barbecue-Bacon Party Spread

what you need
2pkg. (8 oz. each) Cream Cheese, softened
1/2cup  Barbecue Sauce
1pkg. (2.1 oz.) OFully Cooked Bacon, chopped
1small tomato, chopped
1/2cup chopped green peppers
3 green onions, sliced
1cup  Shredded Cheddar Cheese
make it

SPREAD cream cheese on large platter; drizzle with barbecue sauce.

TOP with all remaining ingredients.

SERVE with TRISCUIT Thin Crisps or WHEAT THINS Original Crackers.

5-Layer Mexican Dip

1

can (15-1/2 oz.) refried beans

1

Tbsp. chili powder

1/2

tsp. ground cumin

1

cup Sour Cream

1

cup Shredded Cheddar Cheese

3

 green onions, sliced

1/3

cup sliced black olives

1

 tomato, chopped

make it

MIX beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.

TOP with layers of remaining ingredients.

REFRIGERATE several hours.

"Potachos"

4

cups kettle potato chips (4 oz.)

1

cup Shredded Cheddar Cheese

1

small tomato, chopped

2

 green onions, sliced

4

slices Bacon, cooked, crumbled

1/4

Sour Cream

make it

SPREAD chips onto large microwaveable plate; top with cheese. Microwave on HIGH 1 to 2 min. or until cheese is melted.

TOP with remaining ingredients.

SERVE immediately.

Biscuit Bowls with Chili

INGREDIENTS
1 can (10.2 oz) Pillsbury® Grands!® refrigerated biscuits
2 cans (15 oz each) chili with beans
1/2 cup shredded Cheddar cheese (2 oz)

Football Pizza

INGREDIENTS

1

 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

2

 teaspoons olive oil

1/2

 cup pizza sauce

2

 cups shredded mozzarella cheese (8 oz)

1/2

 cup chopped fresh parsley

2

 packages (3 oz each) sliced pepperoni

1

 stick (1 oz) string cheese

Greek Lemon Chicken

4 servings


1 ¼ cups Greek vinaigrette, divided
4 boneless skinless chicken breast halves
(5 ounces each)
1 medium lemon, quartered
3 tablespoons sliced oil-packed sun-dried tomatoes
¼ cup crumbled feta cheese
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1. Pour ¾  cup vinaigrette into large resealable plastic bag; add chicken.  Seal bag and turn to coat; refrigerate for up to 4 hours.  Cover and refrigerate remaining vinaigrette for basting.


2. Drain and discard marinade.  Grill chicken, covered, over medium heat for 4 minutes.  Turn and baste with some of the reserved vinaigrette.  Grill 4-5 minutes longer or until a meat thermometer reads 170*, basting occasionally.


3. Squeeze lemon wedges over chicken.  Sprinkle with tomatoes and cheese.

Some Health tips when it comes to food.