SUPER BOWL Glazed Chicken Wings

Prep: 45 minutes
Bake: 40 minutes
Serves: 12

Ingredients:
12 chicken wings (about 2 pounds)
1 jar (16 ounces) Pace® Picante Sauce
1/3 cup orange marmalade
2 teaspoons Dijon-style mustard
1 tablespoon sesame seed, toasted

Directions:
Heat the oven to 425°F. Line a rimmed baking sheet with aluminum foil. Cut off the chicken wing tips and discard. Cut the chicken wings in half at the joint.

Heat 1 1/2 cups picante sauce, marmalade and mustard in a 2-quart saucepan over medium heat to a boil. Reduce the heat to medium-low. Cook for 40 minutes or until the mixture is reduced to 3/4 cup, stirring occasionally.

Place the chicken into a large bowl. Add the remaining picante sauce and toss to coat. Place the chicken onto the baking sheet.

Bake for 40 minutes or until the chicken is cooked through, turning the chicken over once halfway through the bake time. Baste the chicken with the picante-mustard mixture during the last 10 minutes of the bake time. Sprinkle with the sesame seed, if desired.

TIP Easy Substitution: You can substitute 24 chicken drumettes (about 2 pounds) for the 12 chicken wings in this recipe.

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Mouthwatering Monday...Cherry Pineapple Cheer!

2 cups pineapple juice
1/4 cup maraschino cherry syrup
8 maraschino cherries
1 (750-milliliter) bottle Prosecco

In a medium bowl, combine pineapple juice and cherry syrup. Place 1 cherry in the bottom of each champagne flute. Pour 1/4 cup pineapple mixture into bottom of each flute. Top with Prosecco. Makes about 8 drinks. Cheers!

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Mouthwatering Monday...Roasted Pumpkin Seeds!

A Kitchen Simple Recipe!...In a bowl, combine 2 cups fresh, rinsed pumpkins seeds with 1/2 teaspoon fine sea salt and 2 tablespoons Tamari or other Japanese soy sauce.

Spread on a rimmed baking sheet and bake at 425 degrees, shaking occasionally, until seeds turn taoasty brown, about 12 minutes.

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Mouthwatering & Hot from the oven!

CREAM CHEESE BACON CRESCENTS

Ingredients:
1 tube (8oz) Philadelphia Chive & Onion Cream Cheese Spread
3 slices Bacon, cooked and crumbled
2 cans (8oz each) refrigerated crescent dinner rolls

Directions:
Preheat oven to 375*. Mix cream cheese and bacon in small bowl until well blended. Separate each can of dough into 8 triangles. Cut each triangle in half lengthwise. Spread each dough triangle with 1 generous tsp cream cheese mixture. Roll up, starting at shortest side of triangle and rolling to opposite point. Place, points side down, on ungreased baking sheet. Bake 12-15 minutes or until golden brown. Serve warm. Makes 16 servings, 2 crescents each.

A Special Thanks goes out to Amy Coughlin for submitting this recipe for the soon to be released Fremont MOPS Cookbook!

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Mouthwatering ...Warm Italiano Spread!

What You Need!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1/4 cup pesto
1 plum tomato, chopped
1/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend
TRISCUIT (Cracked Pepper & Olive Oil or Original) Crackers

HEAT grill to medium heat. Place unwrapped cream cheese on 8-inch square sheet of heavy-duty foil; top with pesto, tomatoes and shredded cheese.

PLACE foil on grill; cover with lid. Grill 8 to 10 min. or until shredded cheese is melted and cream cheese is softened, but still holding its shape.

TRANSFER foil to platter. Serve spread with crackers.

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