In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers.
1 bag frozen meatballs 1 small jar grape jelly 1 cup barbecue sauce
Combine all ingredients in crock pot that has been coated with Crisco. Cook over high heat until meatballs are warmed through and sauce is bubbly, stirring occasionally. Reduce heat to warm. Serve warm.
1 -8 oz. package pretzels, oat bran sticks, broken 1 cup dried cherries 1 cup nuts, salted, mixed 1 cup granola, low-fat, no raisins – plus 2 tablespoons 1 -11 oz. package chocolate chips
In a large bowl, combine the pretzel pieces, cherries, nuts and 1 cup of the granola. Toss to blend evenly. In a small plastic bag, crush remaining 2 tablespoons granola.
Place chocolate chips in a glass bowl. Microwave on high power for 1 minute. Stir until smooth. Pour over pretzel mixture; stir to coat completely.
Line two standard-size muffin pans with cupcake liners (24 total). Divide mixture evenly among liners, about 1/2 cup mixture in each. Sprinkle with crushed granola (about 1//4 teaspoon each). Refrigerate at least 15 minutes, or until firm.