prep time: 25 min. total time: 1 hour 5 min.

makes: 48 servings

1 1/2 cups balsamic vinegar 1 lb. trimmed thin-cut boneless beef rib-eye steak
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1 cup red bell pepper, cut in julienne strips, 1 long

1/ 2 cup each yellow bell pepper and anaheim chile, cut in julienne strips, 1 long

tsp. each granulated garlic, chili powder and dry mustard tsp. each dried thyme, basil, kosher salt and fresh cracked black pepper tsp. each white pepper and cayenne 4 tbsp. olive oil, divided 1 cup sweet onion, quartered and thinly sliced

1 tbsp. garlic, minced 1 1/2 tbsp. balsamic vinegar 2 tsp. Worcestershire sauce 1 pkg. (8 oz.) kraFt Deli DeluXe process Jalapeo american Cheese slices ritZ Crackers

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in a small sauce pan, bring 1 1/2 cups balsamic vinegar to a boil, then simmer gently over low heat 40 minutes until reduced to 1/3 cup. Cut meat across the grain into 1/4 thick slices, then julienne to 1 long pieces. in a large bowl, combine dry spices. add steak pieces; toss to evenly coat. set aside. in a large nonstick skillet, heat 2 tbsp. of the olive oil over medium-high heat. add the onions, bell peppers and anaheim chile and saut 4-5 minutes, stirring occasionally. add garlic and cook 1-2 minutes. remove to a plate. heat remaining oil in same skillet. add steak and cook 2 minutes until done, stirring frequently. add the 1 1/2 tbsp. balsamic vinegar and the Worcestershire sauce, stir to combine. add the vegetables and cook until heated through. Drain excess liquid. preheat oven to 350F. Cut each cheese slice into 6 pieces. place 1 piece on each of 48 crackers, then top with approximately 1 tbsp. of the steak mixture. place on a foil-lined baking sheet. Bake for 5 minutes, or until cheese melts. place on serving plate and drizzle with the balsamic reduction. top each with a second cracker.
Nutrition Information Per Serving: 90 calories, 5g total fat, 2g saturated fat, 160mg sodium, 6g carbohydrate, 3g protein.

prep time: 15 min. total time: 35 min. makes: 48 servings

5 tbsp. canola oil, divided

1/ 2 cup each red bell pepper and red onion, fine dice

25 ritZ Crackers, crushed (about 1 cup) 1 1/2 tbsp. milk 1 pound ground beef 80/20 1 egg 48 ritZ Crackers roasted red Bell pepper aioli, recipe follows 12 kraFt Deli Fresh provolone Cheese slices, quartered

1 tbsp. each fresh basil and flat leaf italian parsley, minced 1 tsp. each minced garlic, kosher salt and red chili flakes 2 tsp. fresh cracked black pepper

in a large nonstick skillet over medium-high heat, heat 2 tbsp. oil. add red bell peppersand the red onion. saut 4-5 minutes. add the garlic and red chili flakes and cook 1 minute, stirring occasionally. add the basil, parsley, salt and pepper, stir to combine. Cool. miX cracker crumbs and the milk, set aside. in a large bowl, combine the ground beef and the egg. add the vegetables and the crumb mixture; mix well. Form into 1 meatballs. Cover with plastic wrap and press to flatten slightly. heat the remaining oil in same skillet over medium-high heat. add meatballs in batches and cook until done, turning occasionally. remove to a paper towel-lined plate. preheat oven to 350F. place 48 ritZ on foil-lined baking sheet. top each with 1 meatball, 1/2 tsp. roasted red Bell pepper aioli and a piece of cheese. Bake 3-4 minutes or until cheese melts. serve immediately.

in the bowl of a food processor fitted with steel blade, process 1/2 cup kraFt real mayo mayonnaise, 1/3 cup chopped roasted red bell pepper and 1 clove garlic, peeled and smashed until thoroughly combined. reFrigerate 1 hour.
Nutrition Information Per Serving: 100 calories, 7g total fat, 2g saturated fat, 160mg sodium, 4g carbohydrate, 4g protein.

prep time: 10 min. total time: 40 min. makes: 12 servings

24 ritZ Crackers
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cup Jet-puFFeD marshmallow Creme cup creamy peanut butter

8 squares Bakers semi-sweet Chocolate, melted 2 tbsp. planters lightly salted Dry roasted peanuts, chopped

on parchment paper, place 12 crackers, face down. in a small microwavable bowl, combine the marshmallow creme and peanut butter. microwave on high 15 sec.; stir until well blended. place in re-sealable plastic bag and snip off one corner. pipe about 1 tbsp. of the mixture onto each cracker. top with the 12 remaining crackers. Compress sandwiches gently to press the filling to the edges without breaking the crackers. refrigerate until slightly firm. Dunk each cracker sandwich halfway into the chocolate, place on the parchment paper. sprinkle with chopped peanuts (if desired) while chocolate is still warm. refrigerate 20 minutes to set.
Nutrition Information Per Serving: 160 calories, 10g total fat, 4g saturated fat, 95mg sodium, 18g carbohydrate, 3g protein.

prep time: 30 min., plus reFrigerating

makes: 72 servings

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cup each buttermilk and miraCle Whip Dressing

3 cups green cabbage, shredded

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2 tbsp. apple cider vinegar 1 2 tbsp. canned chipotle peppers in adobo sauce, minced
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cup carrots, shredded (about 1 small)

5 cups shredded cooked chicken (from 1 rotisserie chicken) 1 bottle (18 oz.) Bulls-eYe memphis style Barbeque sauce 72 ritZ Crackers

1 tsp. agave syrup or honey

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tsp. sea salt tsp. fresh cracked black pepper

in a large bowl, whisk together buttermilk, dressing and next five ingredients. stir in the cabbage and carrots and refrigerate 1 hour, stirring occasionally. meanWhile combine chicken and barbecue sauce in a saucepot. Cook over low heat until heated through, stirring constantly. Drain coleslaw. top each cracker with a heaping tsp. of chicken, then a tsp. of the slaw. serve immediately. to serve as a layered Dip: spoon chicken mixture into bowl; top with coleslaw. serve with ritZ Crackers. makes 5 1/2 cups or 44 servings, 2 tbsp. dip and 5 crackers each. suBstitute: prepare using 3 cups coleslaw blend in place of the shredded cabbage.
Nutrition Information Per Serving: 50 calories, 2g total fat, 0.5g saturated fat, 135mg sodium, 5g carbohydrate, 2g protein.

prep time: 20 min. total time: 20 min.

makes: 18 servings

2 tsp. canola oil

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2 tsp. lime juice

1/ 4 cup philaDelphia Cream Cheese, room temperature 4

cup each green onions and red bell pepper, fine dice
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1 tsp. serrano pepper, seeds removed, minced 1 tbsp. each garlic and ginger root, minced 8 oz. peeled, deveined shrimp, fine dice 3 tbsp. cilantro, minced

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cup kraFt real mayo mayonnaise

1 3/4 tsp. sriracha sauce 18 ritZ Crackers

in a medium nonstick skillet, heat oil over medium-high heat. add green onions, red bell peppers and serrano pepper, saut for 3-4 minutes. add the garlic and ginger; saut for 1 minute, stirring constantly. add the shrimp and cook 4-5 minutes or until the shrimp is cooked through. add the cilantro and lime juice; stir to combine. set aside to cool. in a medium bowl, beat the cream cheese, mayonnaise and sriracha with a mixer until thoroughly combined. spreaD 1 tsp. of the cream cheese mixture onto each cracker; top with about 1 heaping tsp. of the shrimp mixture.
Nutrition Information Per Serving: 60 calories, 4.5g total fat, 1g saturated fat, 90mg sodium, 3g carbohydrate, 3g protein.

prep time: 20 min. total time: 40 min. makes: 36 servings

6 tbsp. canola oil, divided

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2 tsp. soy sauce 1 1/2 tsp. garlic sambal (chili-garlic sauce) 1 egg 36 ritZ Crackers, crushed (about 1 1/4 cups) ginger aioli, recipe follows 36 ritZ Crackers pineapple savoy slaw, recipe follows 1 tbsp. toasted sesame seeds

cup onion, fine dice cup red bell pepper, fine dice

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2 tbsp. garlic, minced 1 tbsp. ginger root, minced

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tsp. red chili flakes cup green onions, minced

1 pound ground pork 1 1/2 tbsp. each oyster sauce and hoisin sauce

in a large nonstick skillet over medium-high heat, heat 3 tbsp. oil. add the onions and red bell peppers. saut 5-6 minutes, stirring frequently. add the garlic, ginger and red chili flakes and cook 1 minute, stirring constantly. remove to a plate. let stand 10 minutes; stir in green onions. Drain off liquid. in a large bowl, combine ground pork, oyster sauce, hoisin, soy, garlic sambal and egg. add the vegetable mixture and the cracker crumbs; stir. (mixture should be well combined and not sticky.) Form into 36 patties, about 1/2 thick and 1 3/4 in diameter. (think the size of a ritZ Cracker.) place on a parchment-lined baking sheet. refrigerate, covered, until ready to cook. in same skillet, heat the remaining oil over medium-high heat. add patties in batches. Cook 3 minutes. When golden on bottom, turn and cook over low heat until done. alternatively, after browning cook in a 250F oven on a baking sheet fitted with a rack 5 minutes or until done. plaCe 1/2 tsp. of the ginger aioli on each whole cracker, top with a patty, then about 1 tsp. of the pineapple savoy slaw and a light sprinkle of the sesame seeds. suBstitute: prepare using 1 lb. ground turkey breast.

MAKE IT in a small bowl, combine

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WHAT YOU NEED cup kraFt

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MAKE IT in a non-metal bowl, combine all ingredients. press down the slaw, cover and refrigerate,
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cup savoy cabbage, very thinly sliced of

real mayo mayonnaise and 1 tbsp. each minced gingerroot, green onions and rice wine vinegar. refrigerate for 15 minutes.

4 cup red bell pepper, fine dice

4 cup drained crushed pineapple (about 8-oz. can), 1 tsp. juice reserved

30 minutes, stirring after 15 minutes.

1 tbsp. red onion, fine dice 1 tbsp. each mirin and rice wine vinegar 1 tsp. fresh jalapeos, minced

Nutrition Information Per Serving: 110 calories, 8g total fat, 1.5g saturated fat, 150mg sodium, 6g carbohydrate, 3g protein.