Today's sample drink is
Bittersweet Velvet
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Pour ingredients into a pint glass over ice, serve and enjoy | |||||||
Today's appetizer is:
Bacon & Cheese Crescents
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 8 slices OSCAR MAYER Bacon, crisply cooked, crumbled 1/3 cup KRAFT Grated Parmesan Cheese 1/4 cup finely chopped onion 2 Tbsp. chopped fresh parsley 1 Tbsp. milk 2 cans (8 oz. each) refrigerated crescent dinner rolls
PREHEAT oven to 375°F. Mix cream cheese, bacon, Parmesan cheese, onions, parsley and milk until well blended; set aside.
SEPARATE each can of dough into four rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut each rectangle into 12 wedges. Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.
BAKE 12 to 15 min. or until golden brown. Serve warm.
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