Sausage and Cheese Stuffed Mushrooms

1 pound medium fresh mushrooms, cleaned

1/4 cup Kraft Zesty Italian dressing

1/2 cup Italian sausage, cooked, crumbled

1/2 cup Kraft shredded low-moisture part-skim mozzarella cheese

Preheat broiler. Remove and discard stems from mushrooms. Brush mushroom caps with dressing and place on rack of broiler pan. Broil 5 minutes.

Press sausage evenly into mushroom caps, using about 1/2 teaspoon sausage in each cap. Sprinkle evenly with cheese.

Broil an additional 5 minutes or until cheese is melted. Serve hot.

**Substitue Kraft Four Cheese Mexican Style Shredded Cheese or Kraft Shredded Monterey Jack Cheese for the mozzarella cheese.

** I use bulk Italian sausage (no casings) to save time.

Recipe from Kraftfoods.com

Baked Crab Rangoon

1 can (6 oz) white crab meat, drained, flaked

4 oz Philadelphia Neufchatel cheese, softened

1/4 cup thinly sliced green onions

1/4 cup Kraft Light Mayo Reduced Fat mayonnaise

12 won ton wrappers

Heat oven to 350 degrees. Mix crab meat, Neufchatel cheese, onions and mayonnaise.

Spray 12 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crab meat mixture.

Bake 18 to 20 minutes or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.

**Won ton wrappers can be found in the refrigerated produce section of your grocery store.

Recipe from Kraftfoods.com

Cheesy Spinach and Bacon Dip

1 package (10 oz) frozen chopped spinach, thawed, drained

1 pound Velveeta Pasteurized Prepared Cheese Product, cut into 1/2 inch cubes

4 ozs Philadelphia cream cheese, cubed

1 can (10 oz) Ro*Tel diced tomatoes and green chilies, undrained

8 slices Oscar Mayer bacon, cooked, crumbled

Microwave all ingredients in microwavable bowl on HIGH for 5 minutes or until Velveeta is completely melted and mixture is well blended, stirring after 3 minutes.

Serve with tortilla chips and cut-up fresh vegetables.

Recipe from Kraftfoods.com

Tree Shaped Crescent Veggie Appetizers

2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls

1 8 oz package cream cheese, softened

1/2 cup sour cream

1 teaspoon dried dill weed

1/8 teaspoon garlic powder

3 cups finely chopped assorted vegetables (bell peppers, broccoli, carrot, cucumber, green onions, red onions, mushrooms, etc)

Heat oven to 375 degrees. Remove dough from cans in rolled sections; do not unroll. Cut each section into 8 slices (16 slices from each can).

Place slices, cut side down, on ungreased cookie sheets to form trees. To form each tree, start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging row of 3 slices, then row of 4 slices, ending with row of 5 slices. Use remaining slice for trunk. Refrigerate one tree while the other bakes.

Bake one tree 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner and slide onto cooling rack to cool. Bake and cool second tree.

Place each tree on serving platter. In small bowl, mix cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread mixture over both trees. Decorate trees with assorted vegetable pieces. Refrigerate until serving time. To serve, pull apart slices of tree.

Note: You can use the Pillsbury crescent dinner rounds in place of the dinner rolls. You can also use a ranch dressing mixture instead of the dill and garlic mixture.

Recipe from Pillsbury