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Ingredients

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Nashville Hot-Style Chicken and Waffle Pops

Preheat waffle iron on medium. Cut chicken tenders into 16 bite-size pieces; thread each piece onto a skewer. Prepare waffle mix following package instructions (using listedwater, oil, and egg).

Coat waffle iron with spray. Dip skewered chicken into batter, coating completely; arrange3–4 skewers 1 inch apart on waffle iron. Cook 3–4 minutes until golden and 165°F. Repeat with remaining skewers.

Combine wing sauce, relish, and sriracha sauce.

Potato Skin Bites

Place potatoes in microwave-safe bowl; cover and cook on HIGH 8–10 minutes until tender. Let stand 10 minutes to cool. Chop chives, if using; cut cheese into 1/2-inch cubes.

Preheat oven to 400°F. Slice ⅛ inch off 1 side of each potato; scoop 1–2 teaspoonsflesh from inside, leaving a border and discarding scooped-out potato. Arrange potatoes on baking sheet, then fill with cheese. Drizzle with oil and sprinkle with salt; bake 5–8 minutes until cheese is bubbly. Let stand 10 minutes to cool.

Combine sour cream, cream cheese, ¼ teaspoon pepper, bacon, and 2 tablespoons chives until blended. Spoon 1 teaspoon mixture on top of each potato; sprinkle with remaining ¼ teaspoon pepper and 1 tablespoon chives. Serve.

Fried Deviled Eggs

Peel eggs, cut in half lengthwise, and remove yolks. Transfer yolks to small bowl and mash until smooth; stir in mayonnaise, lemon juice, sriracha sauce, pepper, and ¼ teaspoon salt until blended. Transfer mixture to zip-top bag and set aside.

Place flour in shallow bowl, egg substitute in second bowl, and bread crumbs in third bowl. Roll egg white halves in flour (coating all sides), dip into egg (letting excess drip off), and dredge in bread crumbs.

Heat oil in small saucepan on medium-high 2–3 minutes. Place 4 egg halves in pan; cook 1 minute, turning occasionally, or until browned and crisp. Remove from pan, place on paper towels to drain, and sprinkle with one-third remaining salt. Repeat with remaining eggs.

Squeeze egg yolk mixture to corner of bag; cut off corner and squeeze mixture evenly into egg halves. Sprinkle with paprika, if using; serve immediately.

Big Pepperoni Bread Stick

Preheat oven to 400°F. Place butter in small, microwave-safe bowl; microwave on HIGH 30 seconds or until melted.

Lay pizza dough flat on work surface. Spread butter evenly over dough, then top with pepperoni, both cheeses, and seasoning. Fold over 1 side of dough (about 2 inches wide) and pat down folded side; continue to fold over until seam is on bottom.

Cut 1/2-inch slits in top of dough about 2 inches apart; place bread stick on baking sheet. Bake 15 minutes or until golden. Warm pasta sauce for dipping, if using. Serve.

Easy Empanadas

Place empanada discs on counter to thaw [or cut each piecrust into 5 (4-inch) discs]. Drain olives.

Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon oil in pan, then add ground beef; brown4–5 minutes, stirring to crumble meat, until no pink remains and beef is 160°F. Add oregano, cumin, red pepper, garlic, and onions; cook 2–3 minutes until onions have softened.

Stir in olives, raisins, tomato sauce, salt, and pepper; reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and cool to room temperature (about 15 minutes).

Top each dough disc with ¼ cup meat mixture; brush edges with egg. Stretch dough and fold over filling, crimp edges with a fork to seal.

Heat remaining ¼ cup oil in large sauté pan on medium-high 4–5 minutes.; Place 4 empanadas in pan; cook 2–3 minutes on each side until crusts are golden and centers are hot.; Serve with avocado cilantro dressing, if using.

Taco Chicken Roll-Ups

Scoop cream cheese into small pieces and place in medium bowl to soften. Shred chicken breast meat (2 cups). Chop cilantro (1/2 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.

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.