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.