Sushi-Style Vegetable Rolls

Makes: 4 servings

4 slices OSCAR MAYER Baked Cooked Ham
1/4 cup PHILADELPHIA Cream Cheese, softened
1 cup cooked long-grain white rice
1/4 cup thin red pepper strips
1/4 cup thin cucumber strips



SPREAD each ham slice to the edges of slice with 1 Tbsp. cream cheese; top with 1/4 cup rice, spreading to 1/4-inch of the edges.
PLACE 1 Tbsp. each peppers and cucumbers at one short end of each ham slice; roll up tightly. Cut each roll-up into 5 pieces.

Party Ham Sandwiches

Makes: 24 servings


2 pkg. (17 oz. each) baked dinner rolls (24 rolls), cut in half
1/2 cup KRAFT Real Mayo Mayonnaise
2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Shaved Smoked Ham
1 pkg. (8 oz.) CRACKER BARREL Cracker Cuts 2% Milk Extra Sharp Cheddar Cheese
1/2 small red onion, cut into 24 thin slices
2 Tbsp. butter, melted
1 Tbsp. GREY POUPON Dijon Mustard
1 tsp. poppy seed



PLACE bottom halves of rolls in 15x10x1-inch pan; spread with mayo. Top with ham, cheese, onions and tops of rolls.
MIX remaining ingredients; brush onto sandwiches. Cover with foil.
BAKE 20 min. or until heated through.

Creamy Bacon-Cheddar Dip

Makes: 2-1/2 cups dip or 20 servings, 2 Tbsp. dip and 5 crackers each

1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 cup MIRACLE WHIP Light Dressing
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
4 slices OSCAR MAYER Bacon, cooked, crumbled
2 green onions, sliced
RITZ Crackers



MIX all ingredients except crackers.
SERVE with crackers.

Triple-Citrus Margarita

Makes: 4 servings


3-1/2 cups (28 oz.) cold water
1 pkt. (.13 oz.) CRYSTAL LIGHT SUNRISE On The Go Classic Orange Flavor Drink Mix
1 pkt. (.14 oz.) CRYSTAL LIGHT On The Go Lemonade Flavor Drink Mix
1/2 cup (4 oz.) tequila
2 Tbsp. (1 oz.) lime juice



ADD water to drink mixes in plastic or glass pitcher; stir until mixes are dissolved.
STIR in tequila and lime juice.
SERVE over ice cubes in tall glasses.

Tamarind Lemonade

Makes: 4 servings, about 1 cup each


1/3 cup KOOL-AID Lemonade Flavor Sugar-Sweetened Soft Drink Mix
3-1/2 cups water
3/4 cup sweetened tamarind concentrate



STIR all ingredients in large plastic or glass pitcher until drink mix is dissolved.
REFRIGERATE several hours or until chilled

Peanut Butter Oatmeal Chocolate Chunk Cookies

Makes: About 2-1/2 doz. or 30 servings, one cookie each


1 cup flour
1 cup old-fashioned or quick-cooking oats
1/2 tsp. baking soda
1/2 tsp. CALUMET Baking Powder
1/4 tsp. salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup peanut butter
1 egg
1-1/2 tsp. vanilla
6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped



PREHEAT oven to 375°F. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.
DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
BAKE 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.

Mint Chocolate Truffle Cookies

Prep Time: 15 min
Total Time: 2 hr 27 min
Makes: Makes about 3-1/2 doz. or 22 servings, 2 cookies each.

6 squares BAKER'S Semi-Sweet Chocolate
3/4 cup (1-1/2 sticks) butter
1 cup sugar
2 eggs
1-3/4 cups flour
1/2 tsp. CALUMET Baking Powder
1/3 cup crushed candy canes



MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Add eggs, one at a time, mixing until well blended after each addition. Add combined flour and baking powder; mix well. (Dough will be very soft.) Cover and refrigerate at least 2 hours or up to 24 hours.
HEAT oven to 350°F. Roll heaping teaspoonfuls of dough into 1-inch balls. Place, 2 inches apart, on greased baking sheets.
BAKE 10 to 12 min. or until tops are set. (Do not overbake.) Immediately sprinkle with crushed candy. Cool 1 min. on baking sheets. Remove to wire racks; cool completely. Store in airtight container at room temperature up to 1 week.

Soft Chewy Chocolate Drops

Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 5 doz. or 30 servings, two cookies each

Cookies
4 squares BAKER'S Unsweetened Chocolate
3/4 cup (1-1/2 sticks) butter
2 cups sugar
3 eggs
1 tsp. vanilla
2-1/2 cups flour
Glaze
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
6 squares BAKER'S Semi-Sweet Chocolate



COOKIES: Preheat oven to 350°F. Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Cover and refrigerate 1 hour or until dough is easy to handle.
SHAPE dough into 1-inch balls; place, 2 inches apart, on lightly greased baking sheets.
BAKE 8 min. or just until set. (Do not overbake.) Let stand on baking sheet 1 min.; transfer to wire racks. Cool completely.
GLAZE: Place frozen whipped topping and semi-sweet chocolate in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is shiny and smooth, stirring after 1 min. Let stand 15 min. to thicken. Spread over cookies. Let stand until glaze is set.

Chocolate-Raspberry Thumbprints

Prep Time: 20 min
Total Time: 45 min
Makes: 4-1/2 doz. or 27 servings, 2 cookies each

2 cups flour
1 tsp. baking soda
1/4 tsp. salt
4 squares BAKER'S Unsweetened Chocolate
1/2 cup (1 stick) butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1-1/4 cups sugar, divided
1 egg
1 tsp. vanilla
1/3 cup red raspberry jam



MIX flour, baking soda and salt; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted. Whisk in cream cheese. Add 1 cup sugar, egg and vanilla; mix well. Stir in flour mixture. Refrigerate 15 min.
ROLL dough into 1-inch balls; coat with remaining sugar. Place, 2 inches apart, on baking sheets. Press your thumb into center of each ball; fill each indentation with about 1/4 tsp. jam.
BAKE 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets; transfer to wire racks. Cool completely.