Ingredients

• Nonstick aluminum foil
• 40 saltine crackers
• 1 cup unsalted butter
• 1 cup brown sugar
• 1 (8.75 oz) bag cereal and pretzel snack mix
• 1 (12 oz) bag semisweet chocolate chips
• ½ teaspoon kosher salt

Steps

1. Preheat oven to 400°F. Line baking sheet with foil. Arrange crackers on foil in single layer.
2. Preheat medium saucepan on medium-high 2–3 minutes. Place butter in pan and melt; stir in sugar. Bring to a boil and cook 3 minutes, then immediately pour over crackers, spreading to cover completely.
3. Bake 5–6 minutes until bubbling vigorously. Pierce small hole in the top of snack mix bag; crush by hand or with rolling pin.
4. Remove baking sheet from oven and sprinkle chocolate chips over top; let stand 5 minutes. Spread melted chocolate with spatula until toffee is coated with chocolate; sprinkle snack mix and salt over chocolate. Chill 30–45 minutes until brittle enough to break into bite-size pieces. Serve.

Ingredients

• 1 (14-oz) can whole-berry cranberry sauce
• 1 (12-oz) jar chili sauce
• ¼ cup orange marmalade
• ¼ cup water
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons red wine vinegar
• 1 teaspoon crushed red pepper
• 2 packages frozen turkey (or beef) meatballs (20–24 oz each)

Steps

1. Place all ingredients (except meatballs) in large stockpot and place on medium heat. Cook and stir 5–6 minutes or until sauce is smooth and hot.
2. Stir in frozen meatballs, reduce heat to medium-low, and cover; cook 15–18 minutes, stirring occasionally, and until meatballs are 165°F. Serve.

Ingredients

• 2 (8 oz) containers light cream cheese spread
• 1 Deli chilled rotisserie chicken
• ½ bunch fresh cilantro
• ½ cup sliced fresh green onions
• 1 (10 oz) can diced tomatoes and green chilies
• 1 ½ cups shredded Mexican-style cheese blend
• 2 tablespoons taco seasoning
• 8 (10-inch) flour tortillas

Steps

1. Scoop cream cheese into small pieces and place in medium bowl to soften. Shred chicken breast meat (2 cups). Chop cilantro (½ cup). Drain tomatoes and green chilies. Add chicken, cilantro, green onions, tomatoes and green chilies, cheese blend, and taco seasoning to cream cheese; blend with electric mixer on LOW until blended.
2. Divide mixture evenly among tortillas and roll up tightly. Arrange seam-side down on baking sheet; refrigerate 15 minutes or until chilled. Cut each roll into 10 (1-inch) pieces. Serve.