When my family visited a few weeks back I used it as an excuse to test out some new recipes! There were definitely a few keepers!
Friday night we kicked off their visit with some wine and appetizers. I whipped up a few things that I will make again. The first were Rosemary Parmesan Crisps:
1 can (11 oz.) refrigerated thin pizza crust
1/4 cup KRAFT Tuscan House Italian Dressing and Marinade
1-1/2 tsp. dried rosemary leaves, crushed
1/2 cup sliced kalamata olives
1/3 cup KRAFT Grated Parmesan Cheese (I used the fresh, shredded type)
HEAT oven to 400ºF.
UNROLL pizza crust on baking sheet sprayed with cooking spray; press into 15x12-inch rectangle. Bake 5 min.
BRUSH crust with dressing; top with remaining ingredients.
BAKE 6 to 8 min. or until crust is golden brown. Serve warm or at room temperature.
These were delicious! Another successful test recipe was the Chipotle Apricot Cream Cheese Spread:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened (I used light)
1/2 cup apricot preserves
1 chipotle pepper in adobo sauce, finely chopped (I used the entire small sized can)
2 Tbsp. water
1 green onion, finely chopped
SPREAD cream cheese onto bottom of pie plate or platter
COOK preserves, peppers and water in saucepan on medium-low heat 5 min. or until preserves are melted, stirring occasionally. Stir in onions; spread over cream cheese.
SERVE with crackers.
Both recipes were super easy, fast and a hit!