“Candy Corn” Fruit Cups
Fresh Pineapple, cut into bite-sized chunks
Fresh Mandarin Orange Slices
Heinen’s Greek Vanilla Yogurt
In a clear glass, layer pineapple, then oranges, and top with yogurt.
Bone Crisps with Dip
1 can (8 oz.) refrigerated crescent dinner rolls
1 egg, slightly beaten
2½ cups Heinen’s Shredded parmesan Cheese
Heinen’s Jarlsburg Spread
Heinen’s Spinach Artichoke Dip
Heat oven to 375°F.
Unroll dough; press into 12×8-inch rectangle. With 3 1/2-inch bone-shaped cookie cutter, cut out bones from dough; discard scraps. Place dough bones on ungreased large cookie sheet. Brush with egg. Sprinkle 1 cup of the Parmesan cheese in heaping teaspoonful’s over bones. Bake 10 minutes or until cheese is melted and crisps are golden brown. Remove from cookie sheet to cooling rack; cool.
Serve with Heinen’s Jarlsburg Spread and/or Heinen’s Spinach Artichoke Dip.
Savory Pumpkin Tartlets
1 package frozen mini fillo shells (15 shells)
2/3 cup Heinen’s Canned Pumpkin
2 oz. Heinen’s Cream Cheese, softened
1/2 cup Heinen’s Shredded Mozzarella Cheese
1/2 teaspoon finely chopped fresh sage leaves
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1/8 teaspoon ground cayenne pepper
1/3 cup Heinen’s Parmigiano-Reggiano Cheese
Heat oven to 350°F. Place fillo shells on ungreased cookie sheet.
In medium bowl, mix all remaining ingredients except cheese. Fill each fillo shell with about 1 heaping tablespoon mixture. Top each with 1 teaspoon Parmigiano-Reggiano cheese.
Bake 14 to 16 minutes or until golden. Serve warm.