Cooking for the KICK OFF - Part 1

Today, I received the first of two e-mails for the Cooking for the KICK OFF! recipe swap from Rachel.

7 Layer Fiesta Dip

2 (8-ounce) packages low-fat cream cheese, softened
2 tablespoons taco seasoning mix (your favorite brand)
2 cups prepared guacamole (make your own or use ready-made)
2 cups tomato-based salsa
2 cups finely shredded iceberg lettuce
2 cups shredded cheddar cheese
1 cup chopped green onions
2 (2-ounce) cans sliced black olives

1. In a small bowl, mix together cream cheese and seasoning mix. Spread mixture evenly onto the bottom of a 13 x 9 x 2-inch glass dish.
2. Top the seasoned cream cheese with the guacamole, salsa, lettuce, cheese, onions and olives in layers.
3. Serve immediately accompanied with tortilla or corn chips.
4. Refrigerate any remaining dip

Cheese and Bacon Triangles

6 (8-inch) flour tortillas
12 slices American cheese
1/2 cup cooked bacon bits
Optional topping: salsa

1. Cut tortillas in half to form 12 half circles. Place one slice of cheese over each tortilla half, tearing to leave a 1/4-inch border around edges. Top cheese with bacon bits. Brush a small amount of water around the edges of the tortilla. Fold in half forming a triangle. Press the watered edges of tortilla together to seal. Cook immediately using one of the following methods or cover and refrigerate up to three days. If desired, serve with salsa.
2. Microwave directions: Place one triangle on a microwave-safe plate. Cook on high power in a microwave oven 16 to 20 seconds or until hot and cheese is melted. Let stand one minute before serving.
3. Oven directions: Preheat oven to 350° F. Bake for 6 to 8 minutes or until hot and cheese is melted. Let stand one minute before serving.
4. Skillet directions: Cook triangles in a small amount of butter in a skillet over medium heat until golden brown, about 3 minutes per side. Let stand one minute before serving. Makes 6 servingsand one more:another favorite

Candy Shop Pizza

1 (18-ounce) package NESTLÉ TOLL HOUSE Chocolate Chip Cookie Dough
1 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1/2 cup creamy or chunky peanut butter 1 cup coarsely chopped assorted candy*

1. Preheat oven to 325°F (160°C). Grease baking sheet or pizza pan.
2. Place whole bar of dough scored side down onto prepared baking sheet or pizza pan.
3. Bake for 30 to 35 minutes or until golden brown. Immediately sprinkle morsels over hot crust; drop peanut butter by spoonfuls onto morsels. Let stand for 5 minutes or until morsels are shiny. Gently spread chocolate and peanut butter evenly over cookie crust.
4. Sprinkle candy in single layer over pizza. Cut into wedges; serve warm or at room temperature.
Makes 12 servings.
Variation: Substitute 1 (8-ounce) package NESTLE® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough. Press cookie dough onto greased large baking sheet or pizza pan to measure an 8-inch circle. Bake at 325°F (160°C) for 16 to 18 minutes or until lightly golden.

*Nestlé® Crunch®, Butterfinger®, Baby Ruth®, Goobers®, Raisinets®, Buncha Crunch®