Tortellini Skewers

Ingredients

• Frozen or fresh cheese tortellini, prepared according to package directions
• Olive Garden® Italian Salad Dressing
• Cherry tomatoes
• Olives
• Cheese cubes
• Skewers (about 6”)

Cooking Directions

1. Prepare tortellini as directed.
2. Generously coat tortellini in salad dressing and refrigerate overnight.
3. Add more dressing the next day because the pasta will absorb it.
4. Thread tortellini on the skewers, alternating with tomatoes, olives and cheese cubes.

Bacon-Wrapped Pear Salad

Ingredients

• 12 slices bacon
• 3 large pears, peeled and chunked
• 2/3 cup(s) red grapes, cut in half
• 7 cup(s) mixed salad blend
• 2/3 cup(s) pecans, chopped
• 2/3 cup(s) shaved Romano cheese
• Balsamic vinaigrette

Cooking Directions

1. Preheat oven to 350°F.
2. Wrap one slice of bacon around each pear chunk and secure with a toothpick.
3. Place them in a pan and bake for 10 minutes.
4. In the meantime, mix salad greens, pecans, grapes and Pecorino Romano cheese in a large salad bowl. Top with bacon-wrapped pears.
5. Serve with balsamic vinaigrette.

Healthy Hummus Wrap

Ingredients

• 4 Mission® Tortillas
• 1 cup(s) Sabra® Hummus
• 1 cup(s) shredded cucumber
• 4 slices Castle Wood Reserve® Turkey
• 1 avocado, sliced

Cooking Directions

1. Place one tortilla on a plate. Add 2 tablespoons hummus, 1/4 cup shredded cucumber, 1 slice of turkey lunch meat and 1/4 cup of sliced avocado.
2. Starting at one end, roll one time then fold ends in and continue to roll into cylinder.
3. Cut into fours.

Mixed Nut and Caramel Bars

Line pan with aluminum foil sprayed with non-stick cooking spray for easier clean up. Remove foil before cutting.

Ingredients

• 1 pouch (1 lb. 1.5 oz.) Betty Crocker® Sugar Cookie Mix
• 1 cup(s) (8 oz.) softened butter, divided
• 1 cup(s) chopped walnuts
• 1 cup(s) chopped pecans
• 1/2 cup(s) butter (4 oz.), softened
• 1 cup(s) packed brown sugar
• 1/3 cup(s) honey
• 2 Tbsp. heavy cream

Cooking Directions

1. Heat oven to 350°F.
2. In large bowl, beat cookie mix and 1/2 cup butter with electric mixer on low speed until crumbly. In bottom of ungreased 13x9-inch pan, press mixture evenly. Bake about 20 minutes or until light golden brown. Cool for 10 minutes.
3. Meanwhile, in a medium saucepan, stir together remaining 1/2 cup butter, brown sugar, honey and cream. Simmer mixture, stirring occasionally, for 1 minute and stir in nuts.
4. Pour nut mixture over warm crust and spread evenly.
5. Bake 20 to 25 minutes longer or until mixture is bubbling. Cool completely in pan and cut into 24 bars.