Shrimp and Bacon Deviled Eggs

Ingredients

• 8 hard-cooked large eggs, shelled
• 1/4 cup instant potato flakes
• 1/4 cup fat-free mayonnaise
• 1 tablespoon chopped fresh chives
• 2 teaspoons Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon ground red pepper
• 1/2 cup cooked medium shrimp, peeled and chopped (about 4 ounces)
• 2 tablespoons chopped fresh parsley
• 3 center-cut bacon slices, cooked and crumbled

Preparation

Cut eggs in half lengthwise; remove yolks. Place 4 yolks in a medium bowl; reserve remaining yolks for another use. Add potato flakes and next 6 ingredients (through red pepper) to yolks; stir well. Stir in shrimp and parsley. Spoon about 1 rounded tablespoon shrimp mixture into each egg white half. Sprinkle with bacon.

Spicy Black Bean Hummus

Ingredients

• 1 garlic clove, peeled
• 2 tablespoons fresh lemon juice
• 1 tablespoon tahini (roasted sesame seed paste)
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 (15-ounce) can black beans, rinsed and drained
• 1 small jalapeño pepper, chopped (about 2 tablespoons)
• Dash of crushed red pepper
• 2 teaspoons extra-virgin olive oil
• Dash of ground red pepper
• 1 (6-ounce) bag pita chips (such as Stacy's Simply Naked)

Preparation

1. Place garlic in a food processor; process until finely chopped. Add lemon juice, tahini, cumin, salt, black beans, jalapeño pepper, and crushed red pepper; process until smooth. Spoon bean mixture into a medium bowl, and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper. Serve with pita chips.

Beef, Black Bean, and Chorizo Chili

Ingredients

• 2 links Spanish chorizo sausage (about 6 1/2 ounces), thinly sliced
• 1 1/2 pounds beef stew meat
• 1 1/2 cups chopped onion
• 4 garlic cloves, minced
• 1 (7-ounce) can chipotle chiles in adobo sauce
• 3 tablespoons tomato paste
• 2 teaspoons sugar
• 1 teaspoon salt
• 2 teaspoons unsweetened cocoa
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 cup dry red wine
• 1/4 cup fresh lime juice
• 2 (14-ounce) cans less-sodium beef broth
• 1 (28-ounce) can whole tomatoes, undrained and chopped
• 2 tablespoons masa harina
• 2 (15-ounce) cans pinto beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained

Preparation

Heat a Dutch oven over medium-high heat. Add chorizo to pan; sauté 3 minutes or until browned. Remove chorizo from pan. Add half of beef to pan; sauté 5 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onion and garlic to pan; sauté 3 minutes.

Remove 4 chipotle chiles from can, and chop. Reserve remaining chiles and sauce for another use. Add chorizo, beef, chopped chiles, tomato paste, and next 6 ingredients (through ground cumin) to pan, and cook for 1 minute, stirring constantly. Stir in red wine, lime juice, beef broth, and tomatoes; bring to a boil. Reduce heat, and simmer for 1 hour, stirring occasionally.

Gradually stir in masa harina. Add pinto beans and black beans; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Beer-Cheese Spread

Ingredients

• 1 (2-lb.) block sharp Cheddar cheese, shredded
• 1 small onion, minced
• 2 garlic cloves, minced
• 1/2 teaspoon hot sauce
• 1/4 teaspoon ground red pepper
• 1 (12-oz.) bottle amber beer, at room temperature
• Salt and pepper to taste
• Garnish: thyme sprig

Preparation

1. Beat together first 5 ingredients at low speed with a heavy-duty electric stand mixer until blended. Gradually add beer, beating until blended after each addition. Beat at medium-high speed 1 minute or until blended and creamy. Season with salt and pepper to taste. Cover and chill 2 hours. Garnish, if desired. Store in an airtight container in refrigerator up to 2 weeks.

Note: For testing purposes only, we used Abita Amber Beer. This spread can be frozen up to 1 month; thaw overnight in refrigerator.

Grilled Beer-Cheese Sandwich: Spread 1 tsp. softened butter evenly on 1 side of 2 bread slices. Place bread slices, buttered sides down, on wax paper. Spread 1/4 cup Beer-Cheese Spread onto 1 side of 1 bread slice. Top with remaining bread slice, buttered side up. Cook sandwich in a nonstick skillet or griddle over medium heat 3 to 5 minutes on each side or until golden brown and cheese is melted.

Layered Spicy Black Bean Dip

Ingredients

• 1 (8-oz.) package cream cheese, softened
• 1 (16-oz.) jar spicy black bean dip
• 1/2 (8-oz.) package shredded Mexican cheese blend
• Toppings: sliced green onions, chopped tomatoes, sliced black olives
• Assorted tortilla and corn chips

Preparation

1. Layer cream cheese, dip, and cheese in a 1-qt. serving dish. Add toppings, and serve with chips.

Note: For testing purposes only, we used Desert Pepper Trading Company Spicy Black Bean Dip.

BBQ Beer Brat Kabobs

INGREDIENTS

• 1 (19 ounce) package Bob Evans® Beer Bratwurst, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 medium zucchini, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 medium yellow squash, cut into 1-inch pieces
• 2 cups fresh button mushroom caps
• 1 medium red onion, cut into 1-inch pieces
• 2 cups Bob Evans® Wildfire BBQ Sauce
• 6 (10 inch) wooden skewers

DIRECTIONS

1. Soak wooden skewers in water 30 minutes. Alternately thread bratwurst and vegetables onto skewers. Grill or broil kabobs 12 to 15 minutes or until brats are cooked through, turning and brushing occasionally with barbecue sauce. Refrigerate leftovers.

BBQ Quesadillas

INGREDIENTS

• 1 (1 pound) package Bob Evans® Zesty Hot Sausage
• 1/2 cup thinly sliced red onion
• 1/2 cup Bob Evans® Wildfire BBQ Sauce
• 4 (10 inch) flour tortillas
• 1 cup shredded Monterey Jack cheese
• Sour cream
• Salsa

DIRECTIONS

1. In skillet over medium heat crumble and cook sausage and onions until brown. Stir in BBQ sauce. Lay 2 of the tortillas on a flat surface. Top each with 1/4 cup cheese. Divide sausage mixture between the two. Sprinkle each with 1/4 cup cheese. Top with remaining tortillas. Heat large skillet over medium heat. Add a small amount of oil to coat bottom of skillet. Cook one quesadilla at a time until golden brown on each side, about 2 to 3 minutes per side. Cut into wedges and serve with sour cream and salsa.

Avocado-Tomatillo Dip with Cumin Pita Chips

Ingredients

• Chips:
• 3 (6-inch) pitas, split in half horizontally
• Cooking spray
• 1 teaspoon cumin seeds, crushed
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 
  Dip:
• 1/2 pound tomatillos (about 5 large)
• 1/2 cup chopped onion
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon finely chopped seeded jalapeño pepper
• 1/2 teaspoon salt
• 1/3 cup fat-free sour cream
• 2 ripe peeled avocados, seeded and coarsely chopped

Preparation

Preheat oven to 375°.

To prepare chips, coat rough side of each pita half with cooking spray; sprinkle pita halves evenly with cumin seeds, oregano, and 1/2 teaspoon kosher salt. Cut each pita half into 8 wedges; arrange wedges in a single layer on baking sheets. Bake at 375° for 15 minutes or until golden brown.

To prepare dip, discard husks and stems from tomatillos. Place tomatillos in a small saucepan; cover with water. Bring to a boil; cook 5 minutes or until tender. Cool to room temperature. Place tomatillos, onion, cilantro, jalapeño, and 1/2 teaspoon salt in a blender or food processor, and process until smooth. Add sour cream and avocado; process until smooth. Serve with chips.

Smoky Ranch Dip

Ingredients

• 1 (1-oz.) envelope Ranch dressing mix
• 1 1/2 cups light sour cream
• 2 teaspoons finely chopped chipotle peppers in adobo sauce
• 1 teaspoon adobo sauce from can
• Potato chips or assorted raw vegetables

Preparation

1. Whisk together first 4 ingredients. Cover and chill 30 minutes. Serve with chips or assorted raw vegetables.

Barbecue Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 2 Tbsp. barbecue sauce. Serve with roasted red new potatoes.

Lime-Cilantro Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 1 Tbsp. fresh lime juice and 1 Tbsp. chopped cilantro. Serve with quesadillas, tacos, or chili.

Lemon-Parsley Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 1 Tbsp. fresh lemon juice and 1 Tbsp. chopped fresh parsley. Serve with steamed asparagus.

Horseradish Ranch Spread: Omit chipotle peppers and adobo sauce. Stir in 2 tsp. prepared horseradish. Spread on dinner rolls, and top with thinly sliced deli roast beef.

Light Pimiento Cheese-Stuffed Celery

• 1 1/4 cups light mayonnaise
• 1 (4-ounce) jar diced pimiento, drained
• 1 teaspoon Worcestershire sauce
• 1 teaspoon finely grated onion
• 1/4 teaspoon ground red pepper
• 2 (8-ounce) blocks 2% reduced-fat sharp Cheddar cheese, finely shredded
• 6 celery ribs, cut into 4-inch pieces
• Garnish: paprika

Preparation

Stir together light mayonnaise and next 4 ingredients in a medium bowl. Stir in cheese.

Spread 1 tablespoon cheese mixture into each celery rib. Garnish, if desired.

Note: Store remaining pimiento cheese mixture in an airtight container in refrigerator up to 1 week.

Cheddar Cheese Straws

• 1 1/2 cups butter, softened
• 1 (1-pound) block sharp Cheddar cheese, shredded
• 1 1/2 teaspoons salt
• 1 to 2 teaspoons ground red pepper
• 1/2 teaspoon paprika
• 4 cups all-purpose flour

Preparation

Beat first 5 ingredients at medium speed with a heavy-duty stand mixer until blended. Gradually add flour, beating just until combined.

Use a cookie press with a star-shaped disk to shape mixture into long ribbons, following manufacturer's instructions, on parchment paper-lined baking sheets. Cut ribbons into 2-inch pieces.

Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks to cool.

Cheese Wafers: Combine ingredients as directed; chill dough 2 hours. Shape dough into 4 (8-inch-long) logs; wrap each in plastic wrap, and chill 8 hours. Cut each log into 1/4-inch-thick slices; place on parchment paper-lined baking sheets. Bake at 350° for 13 to 15 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container 1 week.

Spinach-and-Artichoke Dip

• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 1/2 cup fat-free sour cream
• 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
• 1/4 teaspoon black pepper
• 3 garlic cloves, crushed
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 1 (8-ounce) block 1/3-less-fat cream cheese, softened
• 1 (8-ounce) block fat-free cream cheese, softened
• 1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Preparation

Preheat oven to 350°.

Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Chile-Cheese Spread

• 2 (8-ounce) packages light cream cheese, softened
• 1 cup (4 ounces) shredded Cheddar cheese
• 3 green onions, finely chopped
• 3 canned chipotle peppers in adobo sauce
• 1 teaspoon adobo sauce from can
• 1/2 teaspoon Creole seasoning
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon hot sauce
• 1/3 cup chopped pecans, toasted
• Garnishes: green onion curls, pecan halves
• Assorted crackers

Preparation

Combine cream cheese and next 9 ingredients in a food processor, and pulse 3 times, stopping to scrape down sides. Stir in toasted pecans, and chill 2 hours. Garnish, if desired. Serve with assorted crackers and vegetables.

Cowboy Caviar

Ingredients

• 2 tablespoons red wine vinegar
• 1 1/2 to 2 teaspoons hot sauce
• 1 1/2 teaspoons salad oil
• 1 clove garlic, minced
• 1/8 teaspoon pepper
• 1 firm-ripe avocado (about 10 oz.)
• 1 can (15 oz.) black-eyed peas
• 1 can (11 oz.) corn kernels
• 2/3 cup thinly sliced green onions
• 2/3 cup chopped fresh cilantro
• 1/2 pound Roma tomatoes, coarsely chopped
• Salt
• 1 bag (6 oz.) tortilla chips or 2 cups finely shredded cabbage

Preparation

1. In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit, and cut avocado into 1/2-inch cubes. Add to vinegar mixture and mix gently to coat.

2. Drain and rinse peas and corn. Add peas, corn, onions, cilantro, and tomatoes to avocado; mix gently to coat. Add salt to taste. Serve pea mixture with chips as an appetizer, or add cabbage and mix to make a salad.