Southwestern Nachos

Ingredients

• SABRA® Roasted Garlic Hummus, divided 2 cups
• SABRA® Fresh Homestyle Salsa 1 bowl
• SABRA® Southwestern Salsa 1 bowl
• SABRA® Mango Peach Salsa 1 bowl
• SABRA® Roasted Red Pepper Hummus, divided 2 cups
• SABRA® Fresh Guacamole 1 bowl
• TOSTITOS® Restaurant Style Tortilla Chips under heat lamp 1 big basket
• Sour cream 1 bowl
• Jalapeños 1 bowl
• Shredded cheese 1 bowl
• Chopped Greek olives 1 bowl
• Feta cheese 1 bowl
• Diced cucumber 1 bowl
• Chopped roasted red peppers 1 bowl

Directions

1. Preheat both SABRA® Roasted Red Pepper and SABRA® Roasted Garlic Hummus together.
2. Place TOSTITOS® Restaurant Style Tortilla Chips in the basket under the heat lamp and arrange the other toppings around the table in a festive arrangement.
3. Place the warmed hummus on the warming plate – serve warm.

Orange Citrus Sangria

Ingredients

• MIST TWST® 4 ounce
• TROPICANA® Orange Juice 1 ounce
• Orange vodka .75 ounce
• Orange flavored cognac .5 ounce
• Pinot noir 1 ounce
• Diced seasonal fruit 1 tbsp

Directions

1. Fill cocktail shaker with ice.
2. Add vodka, cognac, pinot noir, orange juice, and fruit. Stir to incorporate. Pour contents into large wine glass.
3. Top with MIST TWST® and garnish with a slice of strawberry and a lemon wheel.

Memphis-Style Sweet and Spicy BBQ Chicken

What You Need

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• 1 broiler-fryer chicken (4 lb.), cut up
• 1/2 cup HEINZ BBQ Sauce Memphis Sweet & Spicy
• 2 Tbsp. orange juice
• 1/4 tsp. garlic powder

Make It

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• Heat grill to medium heat.
• Trim and discard excess fat from chicken.
• Grill 10 min. on each side. Meanwhile, mix remaining ingredients until blended.
• Brush chicken with half the barbecue sauce mixture; grill 10 min. or until chicken is done (165ºF), turning and brushing occasionally with remaining barbecue sauce mixture.

Orange-BBQ Chicken with Grilled Vegetables

What You Need

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• 1/2 cup KRAFT Original Barbecue Sauce
• 1/2 tsp. zest and 2 Tbsp. juice from 1 orange
• 4 small boneless skinless chicken breasts (1 lb.)
• 1 zucchini, cut lengthwise in half
• 1 yellow squash, cut lengthwise in half
• 1 red pepper, cut into quarters
• 1/4 cup KRAFT Zesty Italian Dressing

Make It

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• Heat grill to medium heat.
• Mix barbecue sauce, zest and juice until blended.
• Grill chicken 6 min., turning after 3 min. Brush with half the sauce.
• Add vegetables to grill. Cook chicken and vegetables 9 to 12 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning and brushing chicken occasionally with remaining sauce and brushing vegetables with dressing.

Hawaiian BBQ Chicken Pizza Bites

What You Need

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• 3/4 cup chopped cooked chicken
• 1 can (8 oz.) crushed pineapple in juice, drained
• 1/2 cup HEINZ BBQ Sauce Hawaii Style Sweet & Smoky
• 1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
• 4 green onions, sliced, divided
• 1 lb. refrigerated pizza dough

Make It

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• Heat oven to 425ºF.
• Combine chicken, pineapple, barbecue sauce, 3/4 cup cheese and 1/4 cup onions.
• Roll out pizza dough on lightly floured surface to 12-inch square; cut into 36 (2-inch) squares. Place in single layer on parchment-covered baking sheets.
• Use thumb to press indentation into center of each square; fill with chicken mixture, adding about 1 Tbsp. chicken mixture to each indentation. Sprinkle with remaining cheese.
• Bake 12 to 14 min. or until edges are golden brown. Sprinkle with remaining onions.

Mini BBQ Chicken-Cornbread Muffins

What You Need

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• 1 egg, beaten
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (8.5 oz.) corn muffin mix
• 1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
• 2 green onions, sliced
• 1-1/4 cups shredded rotisserie chicken
• 1/2 cup KRAFT Original Barbecue Sauce

Make It

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• Heat oven to 400ºF.
• Mix egg and sour cream in medium bowl until blended. Add muffin mix, cheese and onions; mix just until blended.
• Spoon into 20 mini muffin pan cups sprayed with cooking spray.
• Bake 10 to 12 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove muffins from pans to wire racks; cool completely.
• Use paring knife to cut into tops of muffins to scoop out centers; discard removed centers or reserve for another use. (See tip.)
• Toss chicken with barbecue sauce in microwaveable bowl. Microwave on HIGH 1 to 2 min. or until heated through; stir. Spoon into muffins.