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Thread: Appetizers -- The Beginning of the Meal

  1. #21
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    Sep 2001


    fennel, apple and orange salad

    POINTS | 2
    Servings | 6

    1 medium fennel bulb(s), thinly sliced
    3 medium apple(s), Macintosh and Gala preferred, diced
    4 orange(s), sectioned and pits removed
    1 medium red onion(s), thinly sliced
    1 tbsp frozen orange juice concentrate, thawed
    1/2 tsp table salt
    1/2 tsp ground cinnamon
    1 head lettuce, Boston, torn

    Combine all ingredients, except lettuce, in a large bowl. Toss with lettuce and serve. Yields about 1 1/3 cups per serving.

  2. #22
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    Sep 2001


    spicy bbq meatballs

    1 1/2 pound lean ground turkey
    3/4 cup uncooked quick oats
    2 medium egg white(s)
    1 large onion(s), finely chopped
    1 medium garlic clove(s), chopped
    1/4 cup parsley, chopped
    1 tsp dried oregano
    1 1/2 tsp beef bouillon granules
    1/2 tsp black pepper
    1 1/4 cup barbecue sauce

    Combine all ingredients, except barbecue sauce, in a medium-size bowl; mix well.

    Coat a baking sheet with cooking spray. Shape meatball mixture into sixty 1-inch balls; place on baking sheet.

    Bake at 350ºF until cooked through, about 25 minutes. Transfer meatballs to a chafing dish or crockpot to keep warm.

    Meanwhile, heat barbecue sauce over medium-high heat until hot. Pour sauce over cooked meatballs, toss gently and serve. Yields 2 meatballs per serving

  3. #23
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    Sep 2001


    Low-fat Lentil Salad

    1 lb Dry lentils
    2 tb Plus 1 tsp olive oil divided
    1 cl Garlic; crushed
    1 ea Tomato; peeled, seeded, and chopped
    1 ea Celery rib; diced
    1 ea Carrot; diced
    1 ea Onion; chopped
    Pepper, ground
    Tomato; chopped, optional
    Curly lettuce leaves, optional
    1. Pick over lentils to remove any small stones. Rinse lentils under cold water and set aside
    2. In medium-sized saucepan over medium heat, combine 2 T olive oil and garlic; cook 2 to 3 minutes, or until lightly browned, stirring often.
    3. Add tomato, celery, carrot, and onion. Cook 2 minutes longer, stirring often. Add lentils and salt and pepper to taste; stir to blend lentils.
    4. Add enough water to cover; bring to a boil. Reduce heat to low; cover and simmer 45 minutes or until lentils are tender.
    5. Remove from heat and serve warm, or cool to room temperature. Stir in remaining 1 tsp olive oil just before serving and sprinkle with chopped tomato.
    6. Garnish with curly lettuce.

  4. #24
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    Sep 2001


    Strawberry Fruit Salad Lite

    1 sm. can crushed pineapple, in own juice, drained
    1 can Low-Fat strawberry pie filling
    1 pkg. fat free orange Jell-O dissolved in water 4 sliced bananas
    1 can mandarin oranges, drained
    1. Mix orange Jell-O with just enough water to dissolve.
    2. Mix in remaining ingredients.
    3. Chill well before serving.

  5. #25
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    Sep 2001


    beef, blue cheese and spinach quesadillas

    POINTS | 2
    Servings | 8


    1/3 cup cooked lean ground beef, crumbled
    3 tbsp taco sauce
    4 large burrito-size wheat flour tortilla(s)
    4 oz blue cheese, crumbled
    10 oz chopped frozen spinach, thawed and squeezed dry
    1/2 tsp red pepper flakes


    Stir together beef and taco sauce.

    Lay two tortillas on a flat surface; divide beef between them. Sprinkle each with half of cheese, spinach and red pepper flakes; cover each with a remaining tortilla.

    Set a large, heavy skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, about 3 to 4 minutes. Flip and repeat; remove to a large cutting board. Cover to keep warm.

    Repeat with the remaining ingredients. Cut each quesadilla into 8 wedges and serve. Yields 2 wedges per serving.

  6. #26
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    Sep 2001


    black bean salsa with chili-baked chips

    POINTS | 3
    Servings | 8
    Preparation Time | 21 min

    19 oz canned black beans, rinsed and drained
    14 1/2 oz canned crushed tomatoes, fire-roasted, drained
    2 medium tomato(es), chopped
    1/2 cup red onion(s), chopped
    1/4 cup cilantro, chopped
    1/2 tsp table salt
    8 LaTortilla Factory 99% Fat-Free Burrito-Size Flour Tortilla(s), or similar product
    1 serving cooking spray (5 one-second sprays per serving), or enough to coat tortillas
    2 tsp chili powder


    Preheat oven to 375°F.

    In a medium bowl, combine beans, tomatoes, onion, cilantro and salt; set aside. (Note: If you cannot find fire-roasted tomatoes, substitute any type of canned crushed tomatoes, with or without additional flavors.)

    Slice tortillas into 8 triangles each. Place on 2 nonstick baking sheets and lightly coat with cooking spray; sprinkle with chili powder. Bake until crisp and golden, about 10 minutes. Yields 8 chips and about 1/2 cup of salsa per serving.

  7. #27
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    Oct 2001
    Commonwealth of Massachusetts


    Mini Caramelized Onion Bread Pudding

    1 cup Chicken Stock
    1/2 cup Heavy Cream
    4 cups bread torn into pieces
    2 TBS chopped Parsley
    2 TSPS chopped Rosemary
    1 TSP Dried Thyme
    1 Stick butter
    1 Lrg Onion chopped
    1 Clove Garlic chopped
    2 Eggs
    Salt and Pepper to taste

    In large bowl toss, bread, parsley, rosemary and thyme. Set aside.

    In medium saucepan, melt butter add onions and garlic and cook on low heat until they are golden brown. Let onions cool for 5 minutes. Mix onions in with the bread and herbs. Add the chicken stock and the heavy cream, fold well until the bread is thoroughly moistened. Cover and let sit for 1 hour.

    Preheat oven to 350. Add the eggs, salt and pepper to the bread mixture fold well. Place mixture into buttered mini muffin tins. Place a pan filled halfway with water at the bottom of the oven. Bake until they are firm about 15-20 minutes.

    Sausage Won ton Treats

    1 lb Italian Sausage
    1 1/2 cups shredded Monterey jack cheese
    1 1/2 cups minced red pepper
    2 Tablespoons minced oil cured black olives
    1 cup ranch dressing- bottled
    1 package won ton wrappers

    You can use a combo of mild and Italian Sausage if you want

    Brown Sausage until very done and drain thoroughly. Combine with remaining ingredients except won-ton wrappers. Grease mini muffin tins and place won ton wrappers inside, pressing with fingers to form the shape of the muffin cups, Brush wrapper lightly with sesame oil combined with a little veggie oil. Bake wrappers- empty for 5 minutes in a preheated 350 degree oven. Then fill the wrappers with a scoop of the sausage mixture and bake 5-6 more minutes or until cheese is melted.
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

  8. #28
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    Sep 2001


    baked sweet potato chips

    1 large sweet potato(es), peeled
    2 tsp vegetable oil
    1/8 tsp table salt, or to taste


    Preheat oven to 400ºF. Spray 2 baking sheets with cooking spray.
    Thinly slice potatoes in a food processor or by hand; they should be no more than 1/8-inch thick.
    Arrange slices on baking sheets so they don’t overlap. Brush with oil and sprinkle with salt. Bake chips until they begin to lightly brown, about 15 minutes. Cool on a rack and serve.

  9. #29
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    Sep 2001


    Low Fat Tuna Salad

    2 (7-ounce) cans tuna packed in water
    3 egg whites, hard boiled
    1/2 cup fat free mayonnaise
    1 (2-ounce) jar pimento
    1/2 cup celery, thinly sliced
    2 tablespoons parsley, chopped
    Pepper, to taste
    1 tablespoon onion, minced
    6 lettuce leaves

    In a large bowl combine all of the ingredients except lettuce leaves. Mix well. Cover and refrigerate until ready to serve, spoon onto lettuce leaves.

  10. #30
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    Oct 2001
    Commonwealth of Massachusetts


    Veggie Squares

    1 (8 ounce) package refrigerated crescent rolls
    1 (8 ounce) package cream cheese, softened
    1 (1 ounce) package Ranch-style dressing mix
    2 carrots, finely chopped
    1/2 cup chopped red bell peppers
    1/2 cup chopped green bell pepper
    1/2 cup fresh broccoli, chopped
    1/2 cup chopped green onions

    1 Preheat oven to 375 degrees F (190 degrees C).
    2 Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
    3 Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix (I added the whole thing). Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve

    Stuffed Potato Appetizers

    1 ½ lbs (24) small new red potatoes
    1 container Soft cream cheese with herb and garlic
    ¼ cup chopped parsley

    Cook potatoes in boiling water 18-20 minutes or until tender. Drain and cool.

    Scoop out centers with melon baller, leaving 1/8 inch shell.

    Spoon cream cheese into potatoes. Sprinkle with parsley.

    Open-Faced Cucumber Sandwiches -

    3 cucumbers, peeled and sliced thin (seedless are great)
    8 oz. cream cheese, softened
    1 package Hidden Valley Ranch dressing mix or 1 T Homemade Ranch Dip Mix
    ½ cup mayonnaise
    ¼ cup sour cream
    loaf of cocktail rye bread
    fresh dill, chopped, for garnish

    Place cream cheese, dressing mix, mayonnaise and sour cream in a medium bowl and mix until well blended. Chill at least 1 hour for flavors to combine. Spread each bread slice with a teaspoon of the mixture and top with a cucumber slice. Sprinkle with dill and arrange on a platter. Make it even more special by using a small star or other shaped cookie cutter to cut the bread into shapes.

    Artichoke Frittata

    Serves 6-8

    3 Tablespoons unsalted butter
    1 onion, finely chopped
    1 clove garlic, minced
    1 red pepper, diced
    1/4 cup chopped fresh parsley
    2 small jars (6 ounces) marinated artichoke hearts (drained and diced)
    5 eggs
    1/2 cup fresh breadcrumbs
    1 teaspoon salt
    1/4 teaspoon freshly gound black pepper
    few drops of tabasco sauce and worchestershire sauce
    2 cups grated cheddar or swiss cheese
    1/2 cup diced black olives

    Preheat oven to 350 degrees, butter a baking dish approx. 9x9

    Melt butter in a large skillet and cook onions and garlic until fragrant and tender. Add red pepper and cook for a few minutes. Add parsley and
    artichoke hearts. Cool slightly.

    Beat eggs with breadcrumbs, salt, pepper and sauces. Mix in cooked veggies, cheese and olives. Spoon into prepared pan.

    Bake 30-35 minutes until top is golden and firm.

    Allow frittata to rest 10 minutes. Cut into pieces and serve.

    I prefer to serve at room temperature.

    Cream Cheese Toasts

    1 loaf cocktail party Rye
    1 brick cream cheese
    1 pkg of dry Good Seasons Italian dressing
    1 cucumber

    Let cream cheese soften and mix with package of dressing mix. Spread on one side of each piece of party rye. Top with thin slice of peeled cucumber and sprinkle with dill. These are quick, yummy and don't need a plate!

    Easy Crustless Mini-Quiches:

    3/4 cup cooked broccoli -- chopped
    12 strips bacon -- cooked
    1 cup shredded cheddar cheese, any variety
    6 eggs
    1 cup heavy cream
    Salt -- pepper, and
    seasonings to taste

    Preheat oven to 350. Spray muffin cups lightly with Pam.

    Divide broccoli evenly among muffin cups. Crumble one strip of bacon into each. Divide shredded cheese evenly among muffin cups. With a fork or your fingers, mix the veggie, bacon and cheese a little, so they don't end up in layers when your quiche is done.

    In large mixing bowl, beat eggs well. Add heavy cream and mix well. Stir in seasonings. Pour mixture evenly into muffin cups. Bake at 350 for 30 minutes. Mini-quiches are done when knife inserted into middle comes out clean.

    (Note: these will puff up a lot in the oven, and then shrink back down as they cool.)

    These can be refrigerated and microwaved, works well for a fast breakfast

    Note: you can substitute any other vegetable you like, cooked & well-drained spinach, maybe onion & mushroom?

    Artichoke Dip

    2 cans artichokes, bits and pieces or whole
    ¾ cup shredded medium cheddar cheese
    ¾ cup shredded Monterey jack cheese
    ¾ cup shredded parmesan or romano cheese
    1 small to medium bulb of garlic, minced
    dash of cayenne pepper
    1 cup of REAL mayonnaise
    1 box of frozen spinach, thawed and drained, optional
    5 strips of roasted red pepper, optional garnish

    Open artichoke cans and drain. Pick away any hard pieces of the artichokes and discard. Chop artichokes and small pieces and put in a mixing bowl. Add spinach to the artichokes. Peel garlic, mince and add to artichokes and spinach. Add cheddar, jack and parmesan cheeses. Add enough mayonnaise to moisten the mixture. Add cayenne pepper. Mix well and spread the mixture in a baking dish. Garnish with roasted red pepper slices. Bake at 350 for about 30 minutes or until bubbly.

    Serve with different types of breads and crackers.

    This can be made into a southwestern dip by substituting the jack cheese with a hot pepper jack cheese and by adding green chiles, roasted red pepper, roasted jalapeno and cumin to the mayonnaise. Blend the peppers and the spices into the mayonnaise in a food processor or a blender and add to artichoke and spinach mixture. Follow the recipe above. Serve with tortilla chips.

    Southwest Cheesecake

    8 oz cream cheese, softened
    8 oz ricotta cheese
    8 oz cheddar cheese, shredded
    1 pkg taco seasoning mix
    8 oz light sour cream
    3 eggs
    1 can green chiles, diced
    ½ cup red bell pepper, diced
    ¾ cup mild salsa
    2 scallions, chopped
    bunch parsley, chopped

    Beat cheeses with taco seasoning. Add sour cream. Beat in eggs, one at a time, blending well. Fold in chiles and pepper. Pour into greased 9” spring form pan.

    Bake at 350º for 50 minutes or until center is firm. Cool on wire rack for 30 minutes. Refrigerate overnight. Just before serving, spread salsa on top. Garnish with scallions and parsley. Freezes well.

    Hot Bacon Cheese Dip

    12 slices bacon, fried crisp and crumbled
    8 ounces shredded cheddar cheese
    1 cup grated parmesan cheese
    1 cup mayonnaise
    1 small onion, finely chopped
    2 cloves garlic, minced
    1 loaf round bread (such as sourdough)
    1. Mix all ingredients except bread in a large bowl.
    2. Set aside.
    3. Cut off top of bread round and hollow out to make a bowl.
    4. Place mixture into bread round.
    5. Bake at 350°F for 1 hour.

    8 servings. 1 hours 30 minutes ( 30 mins prep time, 1 hour cook time )

    Baked Pizza Dip

    1 pkg (8 oz) cream cheese
    1 tsp Italian seasoning
    1 pkg (8 oz) shredded mozzarella
    ½ cup pizza or spaghetti sauce
    crackers, toasted French bread, etc.

    Beat cream cheese and Italian seasoning until well blended. Spread onto bottom of 9-inch pie plate. Top with layers of 1 cup of the mozzarella and pizza sauce; sprinkle with remaining 1 cup mozzarella. Bake at 350* for 15 to 20 minutes or until mixture is thoroughly heated and cheese is melted. Serve with crackers. Makes 3 cups.

    Baked Pepperoni Pizza Dip: add 1/3 cup chopped pepperoni before baking.
    Chili Cheese Dip: Omit the Italian seasoning prepare as directed, substitute 1 can (15 oz) chili for pizza sauce and 1 cup shredded Mexican style cheese for mozzarella.

    White Pizza Dip

    1 (1 ounce) package herb and garlic soup mix
    1-2 cups sour cream (depending on taste)
    1 cup ricotta cheese (part skim)
    1 cup shredded mozzarella cheese
    8 oz Italian sausage, browned and sliced (optional)
    sautéed mushrooms (optional)
    16 ounces French bread, sliced

    Preheat oven to 350 degrees F (175 degrees C).

    In a medium-sized mixing bowl, combine soup mix, sour cream, ricotta cheese, and 3/4 cup mozzarella. Add Italian sausage and mushrooms if using. Transfer mixture to a 1-quart casserole dish. Sprinkle remaining mozzarella cheese over the top of the mixture.

    Bake at 350 degrees F (175 degrees C), uncovered, for 30 minutes. Serve hot with bread.


    Seedless Roma Tomatoes
    1/3 mild white onion
    Basil leaves
    Garlic powder
    1 baguette
    Olive oil

    Cut up tomatoes and onion. Combine in bowl with all other ingredients (until tastes right) and chill. Slice the baguette, and brush with olive oil. Broil bread until brown (about 5 minutes) and serve with chilled tomato mixture.

    Bacon Tomato Cups

    2 T bacon bits
    1 medium tomato
    1/2 small onion
    3 oz Swiss cheese
    1/2 cup of may
    1 tsp basil
    1 10 oz can Hungry Jack flaky biscuits

    Coarsely chop tomatoes and onion. Combine shredded cheese, onion, tomato, mayonnaise, bacon bits, and basil in 1 qt. bowl. Separate biscuits into 3rds and lay over sprayed mini muffin pan. Press into pan with lightly floured tart shaper. Fill each cup with mixture and bake at 375 degrees F. for 10-15 min.

    Sauerkraut Balls

    12 oz bulk sausage, hot is best
    16 oz can sauerkraut
    3 oz cream cheese
    plain breadcrumbs

    Crumble and brown sausage, drain. While warm, stir in the cream cheese. Finely chop sauerkraut and drain well (I squeeze it with my fingers). Add to sausage mix. Chill in fridge so cream cheese hardens a bit. Roll into 1 - 1 1/2 inch balls. Roll balls in egg/milk mixture then in breadcrumbs. Place on cookie sheet. Bake at 350 for 10-12 minutes.

    If you have to take them somewhere, place them in a crockpot and then turn on to warm. Or you can reheat in a toaster oven.

    Strawberry, Gorgonzola and Chive Bruschetta

    3 T olive oil
    1 T balsamic vinegar
    12 slices (3/8") crusty French bread
    1/4 tsp salt
    6 oz Gorgonzola cheese, softened
    4 T chopped fresh chives, divided
    2 cups thinly sliced strawberries
    1/8 tsp freshly ground pepper

    Heat broiler. In small bowl, combine oil & vinegar. Lightly brush oil mixture on one side of each slice of bread. Sprinkle lightly with salt. Place on ungreased baking sheet. Broil 4" to 6" from heat for 1-2 minutes or until browned. Set aside.

    In medium bowl, combine cheese and 2 Tablespoons of the chives. Spread toasted bread with cheese mixture. Arrange strawberries on top. Sprinkle with remaining chives and pepper. Makes 12 appetizers.

    Chocolate Cheese Cake Dip

    Serving Size : 6

    1/2 cup raisins
    1 T brandy
    2 cup cream cheese -- softened
    1/2 cup whipping cream
    1/2 t vanilla extract
    1/4 cup dark brown sugar
    1 t cinnamon -- ground
    1/2 cup mini chocolate chips
    cinnamon for garnish

    Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the "slushed" raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature. Makes about 3 3/4 cups of dip.

    SUGGESTED DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes.

    Blue Cheese Potato Chips

    I was just at a party this weekend where a woman made this odd concoction of potato chips, blue cheese and balsamic vinegar that everyone just went WILD over. It was really easy and she assembled it right in front of me so I'll pass it on:

    --A bag of thicker, kettle-style potato chips, spread over a platter.
    --Sprinkle crumbled blue cheese over the top of the chips.
    --In the microwave heat then topping, which is one part balsamic vinegar to two parts sugar. She used 1/2 cup balsamic and a cup of sugar. Nuke it until the sugar is dissolved and the sauce is thick.
    --Drizzle the balsamic mixture over the chips and cheese and serve immediately, leaving leftover sauce on the side with a spoon for folks who want more.

    She had to replenish this twice!!

    Dirty Shrimp

    One of my favorites is "Dirty Shrimp." It's easy, spicy and can be make ahead of time. It's good warm or cold.

    1 to 2 lbs of peeled and deveined shrimp
    1 stick of butter
    1-2 tbsp of your favorite Cajun seasoning.

    Melt butter in a skillet until bubbly and add the Cajun season. Stir it together for a minute and then add the shrimp, stirring until the shrimp are pink.

    I sometimes save the butter in the pan for dipping the shrimp.

    Stuffed Mushroom
    Better Homes & Gardens New Cook Book (1989), p11

    24 large fresh mushrooms, 1 1/2 to 2 inches in diameter
    1/4 cup sliced green onions (about 2)
    1 clove garlic, minced
    1/4 cup butter or margarine
    2/3 cup fine dry bread crumbs
    1/2 cup shredded cheddar or crumbled blue cheese (2 oz.)

    Wash and drain mushrooms. Remove stems. Reserve caps. Chop enough stems to make 1 cup. In a medium saucepan cook stems, onion, and garlic in margarine or butter until tender. Stir in bread crumbs and cheese. Spoon crumb mixture into mushroom caps. Arrange mushrooms in a 15 x 10 x 1 inch baking pan. Bake in a 425 degree oven 8 to 10 minutes or until heated through. Makes 24.

    I believe these could all be served at room temp, even the ones that are baked I think would be okay cooled off.

    Asparagus Sesame Rolls

    12 fresh baby asparagus spears, snap off tough ends, leaving 6" spears
    12 bread slices, crusts removed
    8 oz. cream cheese, softened
    1/2 cup crumbled bleu cheese
    6 Tbs. butter, melted
    1 Tbs. sesame seeds, toasted

    Flatten bread with a rolling pin. In a small mixing bowl, beat the cream cheese and bleu cheese until combined. Spread evenly over bread slices. Top with one asparagus spear and roll up tightly. Brush or roll in butter; place seam side down on a lightly greased baking sheet. Sprinkle with sesame seeds. Bake at F. 375 for 15 minutes or until bottom is lightly browned. Makes one dozen appetizers.

    Baked Mini Bread Cups

    12 slices fresh thin sliced white bread, crusts removed
    4 tablespoons unsalted butter, melted

    Preheat oven to 300 degrees F.
    Using a 2 2/3-inch round cutter (or juice glass) cut bread into rounds. Butter both sides with melted butter and press into mini muffin tins, being careful not to tear bread. Season with salt. Bake for 10 to 15 minutes until toast are firm to the touch and slightly golden in color. Fill with desired fillings.
    Yield: 12 mini bread cups

    Cheese Fingers

    Preheat oven to 400 degrees. Remove crusts from 3 slices of white bread and discard crusts. With your hands, break bread into small pieces and drop into a medium bowl. Add 3/4 cup grated cheddar cheese, 3 tablespoons grated parmesan cheese and 3 tablespoons milk. Mix well with hands, kneading the bread into the cheese, until dough will hold the shape of a ball. Roll heaping teaspoonfuls of mixture into 15 fingers and arrange on an ungreased cookie sheet. Bake for 10 to 12 minutes or until fingers begin to turn brown.

    Coconut Shrimp Wontons

    1 cup shrimp, cooked and chopped

    1 cup coconut, flaked

    1 package 3 ounces cream cheese, softened

    1 jar 9.75 ounces cocktail sauce, divided

    60 won ton wrappers

    vegetable oil

    1/4 cup honey

    1. COMBINE shrimp, coconut, cream cheese and 1/2 cup shrimp sauce in mixing bowl. Place about 2 teaspoons shrimp mixture onto one corner of one won ton wrapper; moisten edges with water. Fold in half to form triangle; press firmly to seal. Repeat with remaining won ton wrappers and shrimp mixture.

    2. POUR oil into large skillet to 1/4-inch depth. Heat over high heat for 1 minute. Fry won tons for about 30 seconds on each side or until light golden brown. Remove from skillet; drain. Combine remaining shrimp sauce and honey in small bowl. Serve with won tons.

    Makes 60 appetizer servings

    Fruit Ball

    1 - 16 oz. can fruit cocktail
    2 - 8 oz. pkgs cream cheese, softened
    2 pkgs - 3.5 oz French Vanilla Pudding Mix
    8 oz. crushed pineapple, drained
    Chopped pecans
    Cinnamon graham crackers

    Drain fruit well. Mix cream cheese & dry pudding mix. Add drained fruit. Make into 2 balls, and roll in pecans to coat. Chill overnight. Serve w/ cinnamon graham crackers, and scoop, just like a cheese ball.

    Green Chile Tortilla Roll Ups


    1 can (4-oz.) ORTEGA Diced Green Chiles
    4 ozs. cream cheese, softened
    1/2 cup shredded cheddar cheese
    1/2 cup shredded Monterey Jack cheese
    1/3 cup chopped green onion
    1/3 cup chopped ripe olives
    1/4 teaspoon hot pepper sauce
    4 (6-in.) fajita-size flour tortillas
    1 jar (16-oz.) ORTEGA Salsa - Homestyle Recipe (Mild)


    COMBINE green chiles, cream cheese, cheddar cheese, Monterey Jack cheeses, green onions, olives and hot pepper sauce in medium bowl.

    SPREAD ½ cup cheese mixture over each tortilla. Roll up. Wrap in plastic wrap; refrigerate for 30 minutes.

    CUT each tortilla roll into ½-inch slices. Serve with salsa.

    Holiday Cheese Ball -
    3 T finely chopped pecans
    1 – 8 oz. package Neufchatel cream cheese (room temperature)
    3 green onions (finely chopped with tops, 1/3 cup)
    1 t Dijon mustard
    ¼ t hot red pepper sauce
    ¼ t minced garlic
    1 cup shredded sharp Cheddar cheese (4 oz.
    ¼ cup minced parsley

    Preheat the oven to 350º F. and spread out the pecans in a small pan. Bake, tossing once, for 8 minutes or until toasted.

    Meanwhile, in a small bowl, place the cream cheese, onions, mustard, red pepper sauce, and garlic. With an electric mixer at moderate speed, beat for 3 minutes or until well blended. Stir in the cheddar cheese. Wrap the mixture in plastic wrap, shape into a 4-inch ball, and chill for 15 minutes.

    On wax paper, toss the toasted pecans with the parsley. Unwrap the cheese ball and carefully roll it in the pecan mixture, coating it completely. Rewrap in plastic wrap and refrigerate until time to serve. Place the ball on a serving platter and surround with an assortment of crackers.

    Shrimp Dip

    1/3 cup sour cream
    1 (8-ounce) block cream cheese
    1/2 cup celery, chopped fine
    1/2 cup onion, chopped fine
    2 Tbs. lemon juice
    1/4 tsp. salt
    1/4 tsp. black pepper
    1/8 tsp. ground red pepper or cayenne
    2 (5-ounce?) cans tiny shrimp, drained

    Combine the sour cream and the cream cheese in a medium bowl, and beat at medium speed until smooth. Mixin lemon juice, salt and peppers. Fold in the celery, onion and shrimp with a spoon. Cover and chill, preferably overnight.

    Stuffed Potato Appetizers (

    1 ½ lbs (24) small new red potatoes
    1 container Soft cream cheese with herb and garlic
    ¼ cup chopped parsley

    Cook potatoes in boiling water 18-20 minutes or until tender. Drain and cool.

    Scoop out centers with melon baller, leaving 1/8 inch shell.

    Spoon cream cheese into potatoes. Sprinkle with parsley.

    Veggie Broccoli Dip

    16 Oz Sour Cream
    1 Package Dry Vegetable Soup Mix
    2 C. Shredded Cheddar
    1 Package frozen broccoli (thawed)*can also use spinach
    garlic to taste
    salt & pepper to taste

    Mix all ingredients, top with more cheese. Cook at 350 for 30 minutes. Serve with crackers or baquette or french bread. Very good.

    3 Cheese Ball

    8 oz cream cheese
    4 oz cheddar cheese
    4 oz blue cheese
    1 tbs. minced onion
    1 tbs. Worcestershire sauce
    1/2 cup chopped walnuts

    Let cheese set at room temperature for about 2 hours. Place all ingredients except nuts in bowl and whip with mixer until smooth. Shape into ball and roll in nuts. Wrap in wax paper and refrigerate until chilled.

    Spinach Dip

    1 10 oz. package frozen chopped spinach
    2 Tbs. mayonnaise
    8 oz. block cream cheese, softened
    1 tsp. minced onion
    6 strips bacon, cooked and crumbled
    salt and pepper to taste

    Thaw spinach and drain well. In a medium bowl, mix together cream cheese and mayo until creamy. Add onion and bacon. Fold in spinach, and add salt and pepper to taste. Transfer to a serving dish/bowl, and refrigerate for a minimum of 2 hours. Serve with a little knife-spreader.

    Here is an easy recipe for a hot spinach artichoke dip:

    2 cans artichokes (packed in water), chopped
    2 packages chopped frozen spincach, thawed and water squeezed out
    2 cups mayonaise
    2 cloves garlic chopped
    2 cups grated DOMESTIC parmesean cheese (don't use imported -- it makes the dip way too salty), plus a little extra to sprink on top

    Preheat oven to 350. Mix all ingredients in a large casserole dish. Sprinkle remaining cheese on top. Bake20-25 minutes until bubbling. Serve with sliced french bread.

    Very yummy!!!

    Spinach Dip

    1 box Knorr's vegetable soup mix
    16 oz. sour cream
    8 oz. mayo
    10 oz. box frozen chopped spinach (thawed and drained)
    Sourdough bread round

    Mix all ingredients together and let chill in refirgerator for a few hours or overnight. Serve with sourdough bread chunks.

    1 pound breakfast sausage (I like Jimmy Dean)
    2 cups shredded Cheddar or sharp cheddar cheese
    3 cups Bisquick or other baking mix

    1 Preheat oven to 400 degrees F (200 degrees C).
    2 Combine sausage, cheese and about 2 cups of the baking mix; use hands to mix well. Gradually add in as much of the additional baking mix as possible.
    3 Roll into 1 to 1 1/2 inch balls. Roll balls in any excess baking mix to coat.
    4 Place on non-stick baking sheet and bake at 400 degrees F (200 degrees C) for 20 minutes or until golden brown.

    Spicy Hot Wings


    10 whole chicken wings (about 2 pounds)

    1/2 cup butter or margarine, melted

    2 to 5 tsp hot pepper sauce

    3/4 tsp garlic salt

    1/4 tsp paprika


    3/4 cup sour cream

    1 TBSP dried minced onion

    1 TBSP milk

    1/2 cup crumbled ROQUEFORT cheese or blue cheese

    1/4 tsp garlic salt

    1/8 tsp ground mustard

    paprika, optional

    celery sticks, optional


    Cut chicken wings into 3 sections; discard wing tips. Place wings in a greased15x10x1 in baking pan. Combine butter, hot pepper sauce, garlic salt, and paprika; pour over wings. Bake at 375 for 30 minutes. Turn; bake 20-25 minutes longer or until chicken juices run clear. Meanwhile, for sauce, combine the sour cream, onion, milk, cheese, garlic salt and mustard in a blender. COver and process til smooth. Pour into a bowl, sprinkle with paprika if desired. Cover and refrigerate until serving. Drain wings. Serve with sauce and celery if desired.

    Serves: 6

    Boneless Buffalo Chicken Bites:

    1 breast of chicken per person
    un-seasoned Bread crumbs to coat
    egg wash, 1-2 eggs and 2-4Tbl water

    Wing Sauce: enough for 4 breasts of chicken
    1/4 cup Butter
    1/4 - 1/2 Cup Franks red hot sauce

    Cut chicken into bite sized pieces. Toss in flour to coat. Dip in egg wash and then bread crumbs. Place on foil lined baking sheet and bake for 15 minutes at 350.
    Heat Butter in a medium sauce pan. Pour in 1/4 to 1/2 cup Franks red hot, stir well.
    After chicken has baked for 15 minutes, baste with sauce and turn. Baste other side. Bake 10 more minutes or until cooked through. Remove from oven and allow to cool 2 minutes. Toss in sauce or serve with additional sauce on the side. Serve with Chilled Blue Cheese dressing.

    Blue Cheese Dressing:
    mix toghether 1 cup Mayo and 1 cup Sour Cream. Add as much blue cheese as you like, I use about 8 ounces. Stir to combine and chill 2 hours before serving.

    Are you frying them or baking them? If you're baking them, I've got a recipe you can use. It's a huge hit around here!

    3-4 pounds of wings
    4 T. margarine or butter
    1/2 cup flour

    Heat oven to 425.
    Cut each wing at joints to make 3 pieces, discard tip.
    Melt the margarine in two rectangular pans (13x9) in oven. Coat chicken with flour, place in pan.
    Bake uncovered for 20 minutes and then turn the chicken over. Bake uncovered 20 minutes longer or until light golden brown and chicken is no longer pink. Drain on paper towels. Toss in sauce and serve with blue cheese dressing to dip.

    Hot sauce:
    1/2 cup margarine, melted
    about 1/2 to 3/4 of a bottle of Franks Hot Sauce (not the wing sauce, but the hot sauce)
    2 T white vinegar

    Combine ingredients and toss with wings in a big bowl.

    Cheddar Crispies

    1/2 c butter
    1 c flour
    1 1/2 c shredded cheddar
    1 c Rice Krispies Cereal
    1 egg beaten

    Cut butter into flour until crumbly. Stir in cheddar and cereal, add egg and mix well.

    Shape into 1 1/2" balls and place on ungreased cookie sheets, flatten with fork.

    Bake at 350 for 15 minutes.

    WW Jalapeno Poppers -
    8 servings (2 points per serving)

    1 serving olive oil cooking spray (5 one-second sprays per serving)
    2 oz light cream cheese
    1/2 cup low-fat shredded cheddar cheese
    1 Tbsp fat-free mayonnaise
    8 medium jalapeno peppers
    1/4 cup fat-free egg substitute
    3/4 cup cornflake crumbs

    Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

    In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside. Halve jalapenos lengthwise and remove seeds. (Oil and seeds from the peppers can be irritating — wear gloves or put plastic bags over your hands. And don’t rub your eyes.) Stuff jalapeno halves with cream cheese mixture.

    Place egg substitute in a shallow dish. Place cornflake crumbs in a separate shallow dish. Dip stuffed jalapeno halves into egg substitute and then roll in cornflake crumbs to coat.

    Transfer jalapenos to prepared baking sheet and coat with cooking spray.

    Bake until filling is bubbly, about 30 minutes. Serve hot. Yields 2 poppers per serving. (Note: You can prepare the poppers a day in advance and place them on a covered baking sheet in the fridge. Cook as directed when ready to eat. Or, cook the poppers in advance and then reheat in the microwave.)

    Layered Shrimp Dip
    1 pkg. (3 oz.) cream cheese, softened
    6 T. salsa, divided
    1/2 c. cocktail sauce
    3 cans (6 oz. each) small shrimp, rinsed and drained (I like to use a lb. of fresh cooked baby shrimp from the deli--tastes much better than canned)
    1 can (2 1/4 oz.) sliced ripe olives, drained
    1 c. shredded cheddar
    1 c. shredded Monterey Jack
    Sliced green onions
    Tortilla chips

    Combine cream cheese and 3 T. salsa; spread into an ungreased 9-in. pie plate. Combine cocktail sauce and remaining salsa; spread over cream cheese. Place shrimp evenly over top. Sprinkle with olives. Combine cheeses; sprinkle over olives. Top with onions. Chill. Serve with tortilla chips. Yield: 12-16 servings.

    Shrimp Dip

    1/3 cup fat-free sour cream
    1 (8-ounce) block fat-free cream cheese, softened
    1/2 cup finely chopped celery
    1/2 cup finely diced onion
    2 tablespoons fresh lemon juice
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1/8 teaspoon cayenne pepper
    2 (7-ounce) cans tiny shrimp, drained

    Combine the sour cream and cream cheese in a medium bowl and beat at medium speed until smooth. Stir in celery and remaining ingredients. Cover and chill. Serve with crackers or crudite.

    Creamy Shrimp Dip

    1 16 oz sour cream
    2 Potato Toppers packets (McCormack's)
    1 small bag frozen salad shrimp (pre-cooked)

    Thaw your shrimp according to package directions. Mix all ingredients together and chill. Serve with crackers or vegetables.



    1/2 cup Italian dry bread crumbs
    1/4 cup grated Parmesan cheese
    1/2 cup LAND O LAKES® Sour Cream
    1/4 cup milk
    1 (9-ounce) package refrigerated cheese-filled ravioli
    3/4 cup pasta sauce, warmed

    Heat oven to 375°F. Combine bread crumbs and cheese in medium bowl.
    Combine sour cream and milk in small bowl. Dip ravioli in sour cream mixture, then in bread crumb mixture to coat evenly.
    Place ravioli on nonstick baking sheet. Bake for 12 to 14 minutes or until ravioli are crisp and lightly browned. Serve immediately with pasta sauce.
    "Don't Let a Suitcase Full of Cheese Be Your Big Fork and Spoon"

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