Sunday Dinner: The Graduation Party Edition

You have a lot of things to think about when planning a graduation party, and the food is just one of them. Marlborough Patch compiled some recipes to help you out.  

Chex Mix White Chocolate Bark
16 oz. white chocolate baking bars or vanilla-flavored candy coating (almond bark)
3 cups Chex Mix snack mix (honey nut or traditional flavor)

Line cookie sheet with wax paper.

Break white chocolate into small pieces into medium microwavable bowl. Microwave uncovered on High about 2 minutes, stirring after each minute, or until almost melted. Stir until smooth. 

Spread on paper-lined cookie sheet to 1/4-inch thickness, about a 13x9-inch rectangle.

Immediately top with snack mix; press into melted chocolate. Let stand about 1 hour, or  refrigerate about 30 minutes or until firm. Break into 2-inch pieces. Store tightly covered at room temperature.
Serves 40

Ham and Cheese Roll-ups:
1 1/2 cups shredded Cheddar cheese (6 ounces)
1/4 cup mayonnaise or salad dressing
1/4 cup sour cream
1 can (11 ounces) Green Giant® Niblets® vacuum-packed whole kernel corn or Mexicorn® whole kernel corn with red and green peppers, drained
10 Old El Paso® flour tortillas (6 inches in diameter)
10 slices (1 ounce each) deli fully cooked ham
Cilantro sprig, if desired 

1. Mix cheese, mayonnaise, sour cream and corn.

2. Top each tortilla with 1 slice ham. Spread 2 tablespoons corn mixture over      ham. Top with cilantro. Roll up

Almond Macaroon Brownie Bars

Brownies:
1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
 

Water, vegetable oil and eggs called for on brownie mix box (for cakelike brownies)

Filling:
3 cups flaked coconut
1 cup slivered almonds, toasted
1/4 teaspoon almond extract
1 can (14 oz) sweetened condensed milk (not evaporated)

Drizzle:
1/2 cup semisweet chocolate chips
1/2 teaspoon vegetable oil 

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray. Make brownie batter as directed on brownie mix box for cakelike brownies. Spread batter in pan. Bake 26 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
2. Meanwhile, in large bowl, mix filling ingredients. Remove brownies from oven. Carefully spoon and spread filling evenly over brownies. Bake 15 minutes longer (filling will not brown). Cool completely, about 1 hour.
3. In small microwavable bowl, microwave chocolate chips and 1/2 teaspoon oil on High 30 to 40 seconds, stirring every 10 seconds, until chips are melted. Spoon into resealable food-storage plastic bag; seal bag. Cut small tip from corner of bag; drizzle chocolate over filling. For bars, cut 8 rows by 6 rows.
   Serves 24

Originally published in the Betty Crocker Cookbook

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