Ingredients
1/4 cup fresh chives, finely chopped
1 box frozen popcorn shrimp (10–14 oz)
1/4 cup hot and spicy mayonnaise
1/4 cup sweet chili sauce
2 cups broccoli slaw mix

Prep

• Preheat oven to 425°F.
• Chop chives.

Steps

1. Cook shrimp following package instructions.
2. Combine mayonnaise and chili sauce; stir into shrimp.
3. Spread broccoli slaw over serving platter; top with shrimp and sprinkle with chives. Serve.

 

TOTAL TIME - 30 minutes (Makes 8 servings)

Ingredients
2 tablespoons fresh chives, finely chopped
4 Bakery Chicago hard rolls
1 cup Deli Baked Potato Salad
1 cup shredded Cheddar cheese, divided
8 teaspoons peppered bacon bits, divided
1/3 cup sour cream, divided

Prep

• Preheat oven to 425°F.
• Chop chives.
• Cut rolls into quarters; pull out center of each roll.

Steps

1. Spread 1 tablespoon potato salad over each roll quarter; top with 1 tablespoon cheese and sprinkle with 1/2 teaspoon bacon. Place in muffin pan (for ease in handling).
2. Bake 4–5 minutes or until cheese melts. Top each with 1 teaspoon sour cream; sprinkle with chives. Serve.

 

TOTAL TIME - 20 minutes (Makes 16)

Ingredients
1 (8-oz) Bakery baguette
1 (14-oz) can baby artichoke hearts, drained 
2 (3-oz) frozen crab cakes (or 8 mini), thawed
1/2 cup Alfredo sauce, divided
1/4 cup peppered bacon bits

Prep

• Preheat oven to 425°F.
• Cut twelve 1/2-inch-thick slices from bread.

Steps

1. Press each bread slice with thumb to make indentation for filling. Bake 3–4 minutes or until toasted.
2. Place one artichoke heart into center of each bread slice. Top with 2 teaspoons crab cake and 2 teaspoons Alfredo sauce; sprinkle with bacon. Bake 10–12 minutes or until crab cake mixture is 165°F. Serve.

 

TOTAL TIME - 25 minutes (Makes 12)