• Bring first 4 ingredients to a boil in a large saucepan over medium-high heat; add tomatoes and green chiles and next 5 ingredients.
• Return to a boil; reduce heat, and simmer 25 minutes, stirring occasionally.
• Stir in cilantro.

• Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp.
• Drain bacon, and set aside.
• Add minced garlic to skillet, and sauté 1 minute.
• Beat cream cheese at medium speed with electric mixer until smooth.
• Add half-and-half, beating until combined.
• Stir in bacon, garlic, blue cheese, and chives.
• Spoon mixture evenly into 4 (1-cup) individual baking dishes.
• Bake at 350° for 15 minutes or until golden and bubbly.
• Sprinkle evenly with chopped walnuts, and serve with grape clusters and flatbread or assorted crackers.
• Garnish, if desired.

• Cook corn according to package directions; drain.
• Pour salsa into a 9-inch glass pieplate; stir in corn.
• Cover with plastic wrap, and fold back a small section of wrap to allow steam to escape.
• Microwave at HIGH 2 minutes or until bubbly.
• Sprinkle cheese over salsa; cover with plastic wrap.
• Let stand 5 minutes or until cheese is melted.

• ring 4 quarts water to a boil in a stockpot.
• Add pasta, and cook over medium-high heat 5 minutes.
• Rinse with cold water.
• Drain and chill, if desired.
• Place dried tomatoes in a bowl, and cover with boiling water.
• Let stand 20 minutes.
• Drain.
• Process tomatoes, cream cheese, red peppers, and next 7 ingredients in a food processor or blender until smooth, stopping to scrape down sides.
• Spoon into a bowl, and sprinkle with olives, if desired.

• Process first 5 ingredients in a food processor until smooth, stopping to scrape down sides.
• With processor running, pour olive oil through food chute in a slow, steady stream; process until smooth.
• Chill 1 hour.

• Cut tortillas with a 3½-inch bone-shaped cutter, and place on baking sheets.
• Stir together butter and garlic salt; brush mixture on cutouts.
• Bake at 250° for 30 minutes or until crisp

• Place first 6 ingredients in a food processor; pulse 1 to 2 minutes, stopping to scrape down sides.
• Stir together cheese mixture, 1 cup pecans, and ½ cup parsley.
• Cover and chill 1 hour.
• Shape cheese mixture into 4 (7-inch-long) logs.
• Combine remaining ½ cup pecans and 1 cup parsley.
• Roll logs in parsley mixture; cover and chill.

Serve with crackers.

• Stir together first 4 ingredients.
• Shape into an oval; chill 2 hours.
• Arrange pecan halves over cheese oval in overlapping rows, beginning at bottom and working upward.
• Arrange rosemary sprigs at top of pinecone.
• Serve with crackers.

• Sprinkle pepper on a square of wax paper.
• Roll goat cheese log over pepper to coat.
• Drizzle with olive oil.
• Serve with toasted baguette slices.
• Garnish, if desired.

• Pulse first 6 ingredients in a food processor until smoked salmon is coarsely chopped, stopping to scrape down sides.
• Chill 2 hours.
• Garnish, if desired.
• Serve with celery sticks or assorted crackers.