"High Five!" @ Marcie's

Hot Caramel Apple Cider ~  Denise

6 min 1 min prep, 1 servings  {need to increase quantity}

10 ounces apple cider

1 fluid ounce caramel coffee syrup

1 fluid ounce cinnamon coffee syrup

whipped cream

caramel sauce

Heat the cider on the stovetop or in the microwave. Add flavored coffee syrups to hot cider and stir. Top with whipped cream and a drizzle of caramel sauce. Curl up in front of the fire and enjoy!

Herbed Cheese Stuffed Bread Twists  ~  Danielle

4-6 servings, 22 min 10 min prep {maybe need to increase quantity?}

Top of Form 2

Bottom of Form 2

1 (11-	ounce) container refrigerated breadstick dough
2	tablespoons herb cheese spread, divided (recommended - Boursin)
1	egg white
	salt freshly ground black pepper

1.       Preheat oven to 375 degrees F.

2.      Unroll breadstick dough into 12 separate breadsticks. Using a wet fingertip, make a "canal" down the center of each breadstick.

3.      Spread cheese into canals (about 1/2 teaspoon per breadstick). Fold over breadsticks, covering filling and pinch the edges together to seal.

4.      Stretch and twist the breadsticks into 8-inch twists and place side-by-side on a baking sheet. Brush twists with egg white and sprinkle with salt and black pepper.

5.      Bake 12 minutes, until golden brown.

Blue Cheese Stuffed Mushrooms ~  Brennan

35 min 10 min prep, 4 servings {need to increase quantity}

1 lb white field mushroom caps, stemed

6 tablespoons reduced-fat cream cheese, softened

3 green onions, chopped (just greens)

2 slices bacon, crisped & crumbled fine

1/8 cup crumbled reduced-fat blue cheese

1. Preheat oven to 375.
2. Wash the mushrooms and remove the stems from caps. Place on a paper towel to dry.
3. In a small bowl mix together the cream cheese, green onion, bacon pieces, and blue cheese.
4. Stuff all mushrooms with about 1/2 a tablespoon, or less, cheese mixture.
5. Transfer all mushrooms to a shallow baking dish and bake for aproximately 20-25 min (very light brown on top).

Endive and Pear Salad    ~  Megan

10 min 10 min prep, 2 servings {need to increase quantity}

3 tablespoons extra-virgin olive oil

1 tablespoon white wine vinegar

1 firm-ripe pear (about 1/2 pound)

2 Belgian endive (about 1 pound)

1 (1/2 lb) chicory lettuce (curly endive, small head)

In a small bowl whisk together oil, vinegar, and salt and pepper to taste. Halve and core pear and thinly slice lengthwise. Cut endives crosswise into 1/2-inch-wide slices and tear chicory into bite-size pieces. In a bowl toss greens with pear and vinaigrette.

Grilled Greek Chicken Kabobs   ~  Marcie

Prep Time: 10 min
Total Time: 40 min
Makes: 8 servings, two kabobs each

1/2 cup KRAFT Greek Vinaigrette Dressing

2 Tbsp. KRAFT Mayo Real Mayonnaise

1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces

1 medium red onion, cut into small wedges

1 medium lemon, halved

COMBINE dressing and mayo; pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the dressing mixture. Refrigerate at least 20 min. or up to 2 hours to marinate.

PREHEAT grill to medium-high heat. Remove chicken from marinade; discard bag and marinade. Thread chicken and onions alternately onto 16 wooden skewers.

GRILL 8 to 10 min. or until chicken is cooked through, turning occasionally. Meanwhile, place lemon, cut-sides down, on grill grate next to kabobs. Squeeze lemon juice over kabobs just before serving.

Caramel Brownies ~  Janet

1 can evaporated milk

3/4 cup butter

1 box German chocolate cake

14 ounces caramels

12 oz. chocolate chips

With a mixer combine 1/3 cup evaporated milk, 3/4 cup butter, and cake mix. The batter should be crumbly.

Put half of cake mixture into 9 x 13 inch greased and floured cake pan.

Bake at 350 degrees for 6 minutes.

While baking, melt caramels and 1/3 cup evaporated milk in microwave until caramels are liquid.

Remove cake from the oven and pour the caramel mixture over top.

Sprinkle with chocolate chips and the second half of the cake mixture.

Bake for another 15 minutes at 350 degrees.

Cool 30 minutes.

Chocolate-Pecan Truffles ~  Jill

Prep Time: 30 min
Total Time: 4 hr 30 min
Makes: About 3 dozen truffles or 18 servings, 2 truffles each

1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped

1/4 cup whipping cream

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 cup powdered sugar

1 cup finely chopped toasted PLANTERS Pecans

PLACE chocolate and cream in small saucepan; cook on low heat until chocolate is completely melted, stirring frequently. Cool slightly.

BEAT cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Gradually add chocolate mixture, mixing well after each addition; cover. Refrigerate 4 hours.

SHAPE chocolate mixture into 1-inch balls, using melon baller or teaspoon; roll in pecans. Store in airtight container in refrigerator for up to 1 week. Serve in paper liners.

Tips: Make-Ahead
Mix cream cheese mixture as directed; cover. Refrigerate up to 24 hours. Let stand at room temperature 1 hour to soften slightly before shaping into balls.