Having a party? Need some good ideas? Look here for mouthwatering morsels and tender tidbits.
(Hopefully you can find these things in US!)
You Need :
'Wafer thin' ham, i guess you can use any sort of ham as long as it 'rolls' well!
Spreadable Cheese (Primula is lovely- also any kind of spreading cheese with herbs and garlic!)
Cocktail sticks (optional)
Cut the ham into 12 cm strips, about 2/3 cm wide
Spread the cheese on
Roll 'em up!!
Spear them through with a cocktail stick
Really nice as party food, but make lots as people eat them REALLY quick!!
1 tub (8 oz.) Cream Cheese Spread
1/2 cup milk
1 pkg. (8 oz.) Shredded Cheddar Cheese
1/2 cup chopped red and green pepper
Wheat Thins Snack Crackers (or whatever kind you like!)
Beat cream cheese until smooth. Gradually blend in milk until smooth. Stir in cheddar cheese and peppers; cover. Refrigerate several hours or until chilled. Serve with crackers.
Hot Broccoli Dip
1 loaf (1-1/2 lb.) round sourdough bread
1/2 cup chopped celery
1/2 cup chopped red pepper
1/4 cup chopped onion
2 Tbsp. butter or margarine
1 lb. (16 oz.) Velveeta Cheese, cut up
1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained
1/4 tsp. dried rosemary leaves, crushed
Few drops hot pepper sauce
Cut lengthwise slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces. Cover shell with top of bread; place on cookie sheet with bread pieces. Bake at 350°F for 15 minutes. Cool slightly.
Cook and stir celery, red pepper and onion in butter in medium saucepan on medium heat until tender. Reduce heat to low. Add prepared cheese product; stir until melted. Stir in broccoli, rosemary and hot pepper sauce; heat thoroughly, stirring constantly.
Spoon into bread loaf. Serve hot with toasted bread pieces and assorted cut-up vegetables.
Hot Artichoke Dip
1 envelope onion soup mix
1 can (14 oz) artichoke hearts, drained and chopped
1 cup mayonnaise
1 container (6 oz) sour cream
1 cup shredded swiss or mozzarella cheese
Preheat oven to 350. In 1-qt casserole, combine all ingredients. Bake uncovered 30 minutes or until heated through. Serve with your favorite dippers.
Variation for cold artichoke dip: Omit cheese, stir in 1/4 cup grated parmesan cheese. Do not bake.
Peanut Butter Dip
1/2 cup chicken broth
1/2 cup milk
4 tablespoons peanut butter
3 tablespoons grated green pepper
1 teaspoon soy sauce
1 crushed garlic clove
1/2 teaspoon sugar
salt and pepper to taste
2 tablespoons chopped scallions (optional)
In a heavy saucepan, mix all the ingredients except the scallions. Cook over low heat until the sauce thickens. Stir often for about 15 minutes. Sprinkle with scallions, serve hot. Dippers include grilled meat, raw vegetables or use as a sauce for rice or noodles. Makes 1 cup.
10 oz shredded cheddar cheese
1 lb ground sausage
3 1/2 cups bisquick
Mix all ingredients by hand and form into pecan-sized balls. Bake at 350F for about 20 minutes - balls will be firm, not squishy.
** You can freeze the balls (freeze individually on a cookie sheet and then dump into container or freezer bag) and then only take out as many as you need at a time if you like. **
Wash and drain celery stalks. Cut into 2 or 3 inch lengths.
Cheese-Olive Spread: Blend 1/2 cup grated soft sharp cheese with 1/2 cup softened butter; add 1/3 cup finely chopped olives. Season to taste with salt and pepper and a dash of tobasco.
Chili-Cheese Spread: Blend 1/2 cup grated American cheese or a 3 ounce pkg of soft sharp cheese with 1/3 cup drained chili sauce.
Cream-Cheese Spread: To cream cheese add cream or milk to moisten; season to taste with salt pepper and a vew drops onion juice. To make it fluffy, force it through a potato ricer or seive.
Cream Cheese-Chutney Spread: Blend a 3 ounce pkg of cream cheese with 1/3 cup chutney.
Rosy Cottage-Cheese Spread: Blen Together 3/4 cup drained cottage cheese and 2 tbs drained chili sauce; season to taste with salt, pepper and a few drops lemon or onion juice.
Roquefort Spread: Blen together 1/3 cup softened Roquefort or blue cheese, 1/4 cup softened cream cheese, and 2 tbs mayonaise; add 1/2 to 1 tsp Worchestershire or A-1 sauce.
Serving Size : 8
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4 fat-free flour tortillas
1/2 cup shredded cheddar cheese
1 pound chicken, skinless light meat -- cooked and shredded
1 green onion -- sliced
salsa -- to taste
Place one tortilla in fry pan. Layer 1/2 each of the cheese, chicken strips
and green onion. Place another tortilla on top. Heat until golden brown, then turn
over and brown other side. Repeat with remaining tortillas and ingredients.
Slice in pie wedges. Serve with salsa
Cheesy Potato Skins
4 Large potatoes
2 tablespoons butter -- melted
1 medium tomato -- chopped
1/2 cup cheese -- colby-jack
1/2 cup fat-free sour cream
5 medium green onion -- sliced
Heat oven to 375º. Scrub potatoes; pierce potatoes to allow steam to escape. Bake about 45 minutes or until tender. Let stand until cool enough to handle.
Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4 inch
shells. Save potato pulp for another use.
Set oven control to broil. Place potato shells, skin sides down, on rack in broiler
pan. Brush with butter.
Broil with tops 4 to 5 inches from heat 8 to 10 minutes or until crisp and brown.
Sprinkle tomato and cheese over potatoes. Broil about 30 seconds or until cheese is melted.
Top with fat-free sour cream; sprinkle with green onions
Yield: 8 serving
Per serving: 89 Calories (kcal); 3g Total Fat; (28% calories from fat); 3g Protein; 14g Carbohydrate; 9mg Cholesterol; 47mg Sodium
Crispy Chili Twists
2 cups rotini -- uncooked
2 tablespoons grated parmesan cheese
1/2 teaspoon chili powder
1/4 teaspoon seasoned salt
1/8 teaspoon garlic powder
Cook and drain pasta as directed on package. Rinse with cold water; drain very thoroughly (excess water on pasta will cause oil to spatter).
Heat oil (1 inch) to 375º. Fry pasta, about 1 cup at a time, about 2 minutes or until crisp and light golden brown, stirring if necessary to separate.
Drain on paper towels.
Mix remaining ingredients in large bowl; toss with pasta until evenly coated.
Yield: 4 serving (1/2 cup serving size)
Per serving: 84 Calories (kcal); 1g Total Fat; (7% calories from fat); 3g Protein; 16g Carbohydrate; 1mg Cholesterol; 69mg Sodium
Oven Fried Onion Rings
2 T. all purpose flour
1/4 t. salt
freshly ground pepper
1/3 C. plain dried bread crumbs
1/4 C. fat-free egg substitute
2 large (8-ounce) onions, peeled, sliced 1/4
inch thick, and separated into double rings.
1 serving (1Cup):95 cal, 1g fat, 0g sat fat, 0mg chol, 245mg sod. 19g carb, 3g fib, 4g prot, 47mg
3/4 cup nonfat cream cheese
1/2 cup nonfat sour cream
1 cup shredded nonfat cheddar cheese
1/2 green bell pepper, seeded and finely chopped
8 scallions, thinly sliced
2 teaspoons fresh limejuice
Nine 6-inch fat-free flour tortillas
1. In a small bowl, with an electric mixer at medium speed,
beat the cream cheese and sour cream until smooth. WIth the
mixture at low speed, blend in the cheddar cheese, pepper,
scallions and lime juice.
2. Place the tortillas on a work surface. Spread about 1/4 cup of
the cheese mixture on each tortilla; roll up and place, seam-
side down, on a plate. Cover the rolls with plastic wrap and.
refrigerate until chilled, at least one hour.
3. With a serrated knife, cut each tortilla roll into 6 equal slices;
arrange, cut-side up, on a serving platter. Top each swirl
with 1/4 teaspoon salsa.
Fresh Fruit Dip
8 ounces light cream cheese -- softened
7 ounces marshmallow cream
1/2 cup crushed pineapple in juice -- drained
1 teaspoon orange zest
1/2 teaspoon orange liqueur -- or orange concentrate
1/8 teaspoon ground ginger
Combine all ingredients, stir well. Cover and chill.
Yield: "2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 38 Calories (kcal); 1g Total Fat; (29% calories from fat); 1g Protein; 6g Carbohydrate; 4mg Cholesterol; 43mg Sodium
Fluffy Peanut Butter Dip
1/2 c creamy peanut butter
8 oz vanilla yogurt
1/8 tsp ground cinnamon (optional)
1/2 c thawed frozen whipped topping
apples or pears for dipping
Directions: Mix peanut butter, yogurt and cinamon well. Fold in whipped topping. Chill and Serve.
# Servings: 12
Serving Size: 2 tablespoons
Fat Grams: 6
Fiber Grams: 1
Almost chicken Flatbread
2 ounces of chicken
2 slices soy peperjack cheese
1/2 onion 1 large pita pocket
1 spray of vegtable spray
fry onion and chicken in frying pan with the spray of vegatble spray, cut pita into two halfs; put one peice of the soy cheese into each half of the pita, then add the chicken mixture, enjoy!!!
2 Tomato Slices
Preheat oven to 350. Cut bagel in half, and spread with tomato sauce. Put some spices on. Put 1 slice of tomato on each half. Bake at 350 for 10 minutes. VERY satisfying!
Mixed Bean Salad
1 15 oz can unsalted green beans
1 15 oz can unsalted wax beans
1 15 oz can unsalted kidney beans
1 15 oz can unsalted garbanzo beans
1/4 cup onions, chopped
1/4 cup orange juice
1/2 cup cider vinegar
Sweetener — if desired
Drain beans and place into decorative bowl. Add onion and mix thoroughly.
Combine juice and vinegar — adjust taste with sweetener if desired. Pour
over bean mixture. Stir to coat. Let stand for 30 minutes before serving.
Yield: 8 servings (approximately 3/4 cup per serving). Makes 8 servings.
Calories 130, Fat 0g, Fiber 7, Carbo 25g.
sautéed apples with butterscotch-custard sauce
POINTS | 3
Servings | 4
1 serving cooking spray (5 one-second sprays per serving), butter-flavored
4 medium apple(s), cored and thinly sliced (unpeeled)
1 1/4 oz frozen apple juice concentrate (undiluted), thawed (about 2 tbsp)
3 tbsp dark brown sugar
2 tsp margarine
2 tsp cornstarch
3/4 cup fat-free half-and-half cream
Coat a large skillet with cooking spray. Add apple slices and sauté over medium heat, stirring frequently, until lightly browned, about 5 minutes. Add apple juice concentrate and simmer until juice is absorbed, about 2 to 3 minutes; set aside over very low heat.
Meanwhile, combine sugar and margarine in a heavy-bottomed pot. Cook over low heat until sugar melts, stirring frequently, about 2 minutes.
In a small bowl, stir together cornstarch and 2 tablespoons of half-and-half until smooth; add remaining half-and-half and pour cornstarch mixture into melted sugar. (Note: Be careful of splattering because the mixture may sizzle.) Cook over medium heat, stirring constantly, until mixture is thickened and smooth, about 2 minutes. Yields about 1 cup of apple slices and 2 tablespoons of sauce per serving.
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.
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
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
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.
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.
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.
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.
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
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.
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.
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.
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.
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)
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
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
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?
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.
8 oz cream cheese, softened
8 oz ricotta cheese
8 oz cheddar cheese, shredded
1 pkg taco seasoning mix
8 oz light sour cream
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
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.
12 oz bulk sausage, hot is best
16 oz can sauerkraut
3 oz cream cheese
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!!
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.
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
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
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
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
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.
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 (
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.
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.
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
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.
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.
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.
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
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.
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.
CRISPY BAKED RAVIOLI
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.
Spinach Phyllo Triangles
1 package frozen phyllo dough
10 oz frozen, chopped, spinach
½ C chopped yellow onion
3 T olive oil
Nutmeg to taste
Salt & pepper to taste
½ C chopped fresh dill
1/3 C ricotta cheese
¼ C feta cheese
½-1 stick butter, melted
Defrost phyllo dough and set aside. Defrost and drain spinach. Saute onions in olive oil till translucent and add spinach. Cook 10-15 minutes or until mixture is dry. Season with salt, pepper and nutmeg and transfer to a bowl to cool. Once mixture is cool, stir in dill, ricotta and feta. Mix well.
Lay out 1 sheet of phyllo and brush with butter. Top with another sheet, brush with butter. Cut into 5 strips lengthwise. Place filling on one corner and roll up like a paper football. Bake @ 350 degrees for 25 minutes until golden brown.
To freeze: Lay out on a cookie sheet in a single layer and freeze overnight before placing in storage container. DO NOT DEFROST BEFORE BAKING! Place frozen triangles on cookie sheet and bake at 350 degrees for approximately 35-40 minutes.
Stuffed Cherry Tomatoes
1 package cherry tomatoes
1 3-oz package cream cheese
¼ cup Ranch-style dressing
2 tbs finely chopped green pepper
2 tbs finely chopped water chestnuts
2 tbs finely chopped walnuts/pecans
Slice off tops of tomatoes. Scoop out pulp, reserving to use as necessary to thin filling. Drain tomatoes upside-down on paper towel. Combine filling ingredients. Stuff tomatoes. Refrigerate.
Bacon Tomato Cups
2 tbsp bacon bits (omit this to make vegetarian and add 2 tbsp chopped black olives instead)
1 medium tomato
½ small onion
3 oz Swiss cheese
½ 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.
Mix pull a part 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.
Roasted Olives in Feta Cheese
1 cup green pimento stuffed olives
1 cup pitted black olives
3 tbsp commercial Italian salad dressing
½ tsp course ground pepper
½ lb Feta cheese, drained and crumbled
3 8 oz packages cream cheese
½ tsp chopped garlic
Drain olives and toss with Italian salad dressing. Place olives in baking dish and roast for 25 minutes at 350° (med. hot oven) or until slightly charred. Cool and chop.
In large bowl, mix and beat pepper, feta, cream cheese, garlic. Fold in olives.
Line round, flat dish or pan with plastic wrap (I used a round Tupperware container) and firmly press cheese mixture into the dish. Smooth into a large cheese round. Fold ends of plastic wrap over all. Refrigerate for at least 4 hours, or until firm.
Invert on plate, remove wrap and serve with crackers.
G.O.R.P. ~ You can 1/2 this recipe easily
2 cups salted peanuts, shelled
2 cups milk chocolate chips
1 cup salted cashews, shelled
1 cup pumpkin seeds, shelled
1 cup sunflower seeds, shelled
1 cup sweetened coconut flakes
In large bowl, mix all ingredients until evenly combined. Grab a handful and munch. To put a twist on it, you can put some in a gallon sized ziplock bag and lay it out in the sun to melt the chocolate. Then, while it's in the bag, roll it around, covering all the nuts & stuff with the melted chocolate (it looks gross). Then toss it up in the freezer to harden. Take out and tranfer it to a clean ziplock. Now you have chunks of pure bliss tantalizing your taste buds. I have even replaced 1 cup of the milk chocolate for 1 cup of white chocolate. It's good, but I still like the all chocolate one better.
2 cups cheerios
2 cups small pretzel twists
1 cup mini marshmallows
1/2 cup raisins
1/2 cup dried cranberries
2 tblsp granulated sugar
1/2 tsp ground cinnamon
1 tbsp melted margarine or butter
Combine cereal, pretzels, marshmallowa, raisins and cranberries in a large zip lock plastic bag. Combine sugar and cinnamon in a small bowl and add melted margarine/butter. Pour over the cereal in the zip loc bag and shake until all mixed together.
2 bags Natural Microwave popcorn
1 bag Large Marshmallows
1 tbsp. Margarine, or extra-virgin Olive oil
1 Kingsize pkg M&M's (plain or peanut are your choice I prefer plain)
Microwave 2 bags Natural popcorn. Pick out ALL kernals left unpopped. Set aside.
In a large pan, melt Margarine/heat oil. Toss in 40 marshmallows and melt over low heat.
Grease 13x9x2 pan, and pour popcorn into the pan. Once the Marshmallows are melted pour over popcorn. Let cool for just a bit. Then stir in M&M's. Can be refrigerated to help cool and set. Cut into bars and serve.
EASY & BUTTERY PEANUT BRITTLE:
1 cup raw peanuts
1 cup sugar
1/2 cup light corn syrup
1/8 tsp. salt
1 Tbs. butter
1 tsp. vanilla extract
1 tsp. baking soda
Grease a baking sheet or jelly roll pan. In a medium microwave-safe dish, place peanuts, sugar, corn syrup & salt. Microwave on high for 2 minutes. Stir to mix well. Microwave peanut mixture on high for an additional 5 minutes. Remove and add butter & vanilla extract; mix well. Microwave again on high for another 1 1/2 minutes. Remove and add baking soda; mix well. Spread peanut mixture into the prepared pan and let cool completely. Break peanut brittle into pieces to serve.
Your stirring spoon and dish will need to soak in hot, soapy water to remove the brittle that hardens on them as you make this.
GRILLED PIZZA SANDWICHES: Makes 4 Sandwiches
8 slices of bread (white, French, Italian, your choice)
20 slices of pepperoni
8 Tbs. Mozzarella cheese (or more if you like)
1/2 stick butter, melted (4 Tbs.)
1/2 tsp. garlic powder
Italian seasoning (optional)
In microwave or small saucepan, melt butter with garlic powder. Place 5 pepperoni's on each sandwich bread slice in the center of the bread. Top with 2 Tbs. or more of mozzarella cheese and sprinkle with Italian seasoning, if using. Top with second bread slice and use a cookie cutter or a cut-n-seal to seal the edges and remove the crust. Brush both sides of the sandwich pocket with melted garlic butter and grill in skillet over medium heat; about 3-4 minutes for each side.
I have to double this for my family because they are gone as soon as they leave the fry pan.
HANDY DANDY SANDWICH BARS (Freezable)
Pack these fun and tasty lunchtime treats in your brown bags for
a change of pace from boring sandwiches.
A cross between a sandwich and a calzone, these handheld sandwich
bars are great hot from the oven, cold, room temperature or reheated in
the microwave or toaster oven. They are super easy to make in bulk and
they freeze well. Best of all, there is an almost unlimited number of variations
(including breakfast bars).
CHEESESTEAK SANDWICH BARS
7 frozen sandwich steaks (like Steak-Umms) 1 small onion, chopped
4 oz can mushrooms stems and pieces, drained 2 tubes refrigerated pizza
crust, 1 tablespoon Italian salad dressing, 1/4 pound provolone cheese slices
Preheat oven to 400 degrees Fahrenheit.
Place a skillet over medium-high heat. Break the steaks into strips and
add to the skillet. Cook, chopping with a spatula. As the steak is browning,
add the chopped onions, continuing to chop and stir with the spatula until the
onions are tender. Add the drained mushrooms and stir. Drain off the excess fat.
On a greased rimmed cookie sheet, unroll one of the pizza crusts and roll it to a
12" x 10" rectangle. Brush with the Italian dressing. Spread the cooked
steak mixture evenly over the dough, leaving a 1/2" border of bare dough
around the edges. Place the provolone cheese slices evenly over the filling.
On a sheet of wax paper, foil, or a pastry cloth, unroll the second pizza crust
and roll into a 12" x 10" rectangle. Flip over onto the filling and remove the
wax paper. Press the edges all around to seal.
Bake for 15 to 20 minutes, until the dough is cooked and golden. Allow to
rest for 5 minutes, then use 2 spatulas to remove it from the cookie sheet
and place on a rack to cool.
When cool, cover and refrigerate until firm. Cut into 10 bars. Wrap each
individually and refrigerate or freeze until ready to serve.
These may be eaten warm, cold or room temperature.
Yield: 10 sandwich bars.
Pizza Bars: Use pizza sauce (not too much), chopped vegetables
(mushrooms, onions, green peppers, etc.), slivers of pepperoni and/or
cooked crumbled sausage, mozzarella cheese.
Ham & Swiss Bars: Mustard, ground ham, swiss cheese.
Taco Bars: salsa, ground beef cooked with taco seasoning, chopped onions,
diced tomatoes, shredded jack or cheddar cheese.
Chicken & Broccoli Bars: Cream cheese, cooked diced chicken, cooked
chopped broccoli, cheddar cheese.
Greek Bars: chopped spinach sauteed with chopped onion and mixed with
ricotta cheese and feta cheese and seasoned with dill.
Tuna Bars: Tuna salad made with cottage cheese and chopped onions,
Tuscany Bars: pesto sauce, prosciutto, roasted red peppers, provolone.
Breakfast Bars: Scrambled eggs, cooked crumbled breakfast sausage or ground
ham, your favorite omelette ingredients, your favorite cheese.
The possibilities are only limited by your imagination!
Cheesy Bacon Swirls
3 ounces cream cheese -- softened
5 slices bacon -- cooked and crumbled
2 tablespoons onion -- chopped
2 teaspoons milk
8 ounces Pillsbury refrigerated crescent rolls
grated parmesan cheese
Combine cream cheese, crumbled bacon, chopped onion, and milk. Separate crescent dough into 4 rectangles; press perforations to seal. Spread 1 1/2 tablespoons of the cheese mixture on each rectangle. Starting at long side, roll up and seal. Cut each roll into 8 pieces. Place pieces cut side down, on ungreased cookie sheet. Lightly sprinkle with parmesan cheese. Bake 12 to 15 minutes until golden at 375F. Serve warm.
1 1/2 c. parmesan cheese, freshly grated (VERY fine)
1 cup pistachios (chopped VERY fine)
2 T. cornmeal
1/4 t. cayenne pepper
1 t. black pepper
Mix cheese, cornmeal, nuts, and black and cayenne pepper together in a bowl. Spoon about 1 T. of the mixture onto a baking sheets lined with foil and sprayed with cooking spray. Spread each mound into a relatively flat circle, so they look like chips, leaving a little room between each one. Bake in 350 oven 8-10 minutes, until "tan". Let cool on wire rack.
Make in batches & it can be made a day or so ahead and stored in Tupperware.
14 oz can or jar of artichoke hearts, chopped
1 cup parmesan cheese
1 cup mayonaise
pepper & garlic powder to taste
In medium bowl, combine chopped artichokes with remaining ingredients. Place in 8x8 baking dish and bake at 375F for 15 to 20 minutes. Serve with crackers or french baguette bread. You can also place the dip in a bread bowl with the cut out bread pieces to dip with.
8 oz. softened cream cheese
1 can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup grated parmesan cheese
2 Tbsp. chopped fresh basil
1 garlic clove, minced
1/2 cup tomato, chopped
Mix all ingredients except tomato in medium bowl, until well blended. Spoon into a 9" pie plate and bake at 350 F. for 25 minutes. Garnish top with tomatoes, placing them in a circle (make a ring) halfway between center and rim of baking dish. Place a sprig of basil in the center. Serve with crackers, tortilla chips, pita wedges or sliced crusty or french bread.
Holy Moley Best Guacamole:
4-5 ripe avocados (Haas), peeled, pitted & chopped
1/2 large Vidalia onion (or other sweet onion)
2 rounded Tbs. fresh cilantro, chopped
1/2 lime or lemon, juiced
1 jalapeno pepper, seeded and finely chopped
1 large garlic clove, grated
2 ripe roma or plum tomatoes, seeded and chopped
Salt & pepper to taste
In a medium bowl, place chopped avocado, onions & cilantro. Squeeze lime/lemon over it. Mash slightly with a hand held potato masher. Guacamole should have some chunkiness to it. Add jalapeno, garlic and tomatoes and fold into avocado mixture. Salt & pepper to taste. Let rest 30 minutes before serving. Serve with Corn Tortilla chips.
Black Bean Hummus
2 cloves garlic
1 15 ounce can black beans, drained w/ liquid reserved
2 tablespoons lemon juice
1 1/2 tablespoons tahini
1/2-3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper or a few dashes of Tobasco (this is of course, to taste more than anything)
Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, lemon juice, tahini, cumin, salt, and cayenne pepper; process until smooth, scraping down the sides as needed. Adjust seasoning to taste.
Serves 60 people
5 envelopes herb and garlic dry soup mix
2-1/2 lbs. sour cream
2-1/2 lbs. ricotta cheese
5 ounces pepperoni, chopped
5 cups shredded mozzarella cheese
5 loaves Italian bread, sliced
Preheat oven to 350°F. Combine first 4 ingredients in a large bowl.
Stir in 3-3/4 cups mozzarella. divide evenly among 4 or 5 ovenproof dishes.
Sprinkle with remaining cheese. Bake 30 minutes or until heated through.
Serve with fresh Italian or French bread.
Can be mixed ahead and baked when needed.
SPINACH DIP IN ROUND HAWAIIAN BREAD
1 pkg. (10 oz.) frozen chopped spinach, thawed and drained
1 container (16 oz.) sour cream
1 cup mayonnaise
1 pkg. KNORR Vegetable Soup and Recipe Mix
1 can (8 oz.) chestnuts, drained and chopped
3 scallions, chopped
1 Hawaiian Bread Round, scoop out middle to make a bowl and reserve
In a med. bowl, stir the spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions until well mixed. Cover and chill 2 hours to blend flavors.
Stir before serving. Pour into a prepared round of Hawaiian Bread, serve with crackers and the scooped out bread pieces. Makes 4 cups.
PINA COLADA FRUIT DIP
8 oz can crushed pineapple w/juice
3 1/2 oz pkg instant coconut pudding (powdered)
3/4 c milk
1/2 c sour cream
Place all the ingredients in a blender and blend for 30 seconds. Cover, chill, and serve with fresh fruit.
ROASTED RED BELL PEPPER DIP
Roast, peel and seed 3 red bell peppers (or use imported bottled red peppers). Set aside.
Preheat oven to 350ºF. Sprinkle 1 teaspoon olive oil over 5 cloves of garlic (peels intact) and wrap tightly in aluminum foil. Bake until cloves are soft, about 40 to 60 minutes. Cool.
Squeeze the soft garlic cloves from their peels into a blender or food processor. Add the roasted peppers and 1/2 teaspoon ground cumin. Stir in 2 tablespoons light sour cream and season to taste with salt and pepper. Refrigerate for up to 3 days. Serve with vegetables or pita chips.
ROASTED VEGETABLE SPREAD
1 small head garlic
2 T. olive oil, divided
1 medium red onion, cut into
1/2 inch slices
2 T. balsamic vinegar, divided
1/2 lb. ripe plum tomatoes, cut
into 1/4 inch slices
1/2 small eggplant, peeled and
cut into 1/2 inch slices
Salt and pepper, to taste
STELLA D'ORO Breadsticks
Cut garlic head in half horizontally. Place, cut sides up, on small piece of foil. Drizzle with 1 teaspoon oil and wrap completely in foil. Set on greased 15 x 10 x 1-inch baking pan.
Place onion on one side of pan in single layer; brush with some vinegar and top with tomatoes. Place eggplant on other side of pan; brush with vinegar. Brush eggplant and tomato with oil. Bake at 450ºF for 20 minutes or until eggplant is soft and browned.
Remove eggplant from pan to cool. Continue baking garlic and tomato mixture 15 minutes more or until tomatoes are slightly browned and onion is tender. Allow tomato and onion mixture to cool; keep garlic wrapped in foil.
Remove the softened garlic from skins when cool; place in food processor fitted with knife blade. Process until smooth. Add eggplant, tomato and onion. Process until finely chopped, but not smooth. Season to taste with salt, pepper, remaining oil and vinegar.
Serve as a dip at room temperature or chilled with breadsticks. Makes 1 1/2 cups.
Crab Cakes with Remoulade
Recipe By :
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 cup dry bread crumbs -- or less, this makes them bready
1/2 cup green onion -- thinly sliced
1/2 pound lump crabmeat -- shells removed
4 ounces pimiento -- diced
1 tablespoon dijon mustard
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 large egg
1/3 cup lowfat mayonnaise
2 teaspoons milk, 2% lowfat
1 teaspoon capers -- chopped
1/8 teaspoon ground red pepper
1 small garlic clove -- minced
To prepare crab cakes, heat oil in a large nonstick skillet over medium-high heat. Combine breadcrumbs, onions, crabmeat, and pimiento in a medium bowl. Combine mustard, juice, salt, and egg, stirring with a whisk. Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal portions, shaping each into a 1 inch thick patty.
Add crab cakes to skillet, cook 2 minutes. Turn cakes; reduce heat to medium. Cook 3 minutes or until golden brown.
To prepare remoulade, combine mayo and remaining ingredients, stirring with a whisk.
Maryland Crab Cakes
1 lb lump crabmeat
6 crushed saltines (some use more, but when I use the good crabmeat I try to minimize filler)
1/2 c mayo
1 beaten egg
1 tbsp fresh parsley
1 1/2 tsp Old Bay
1/2 tsp dry mustard
1/2 tsp pepper
1/2 tsp Worcestershire
butter or oil for frying
Drain and flake crab. Combine crackers & next 7 ingredients. Fold the crabmeat in gently so as not to break up the lumps too much. Shape into patties (I make 6).
Either broil or put in oiled (or buttered) skillet for 3-4 min/side.
Lump Crab Cakes
1 pound crab, fresh lump
2½ tablespoons oil, extra-virgin olive, divided
¼ cup onion, yellow, minced
¼ cup bell pepper, red, minced
¼ cup bell pepper, green, minced
1 clove garlic, minced
salt & pepper
½ cup bread crumbs, dried plain
1 tablespoon chives, cleaned and snipped with scissors
½ tablespoon parsley, italian flat-leaf, cleaned and chopped
1 tablespoon Old Bay seasoning
½ large lemon
1 large egg
1 teaspoon Worcestershire sauce
½ cup bread crumbs (Panko), japanese
1 tablespoon butter, unsalted, divided
We start by heating a pan over medium-low heat with a teaspoon of olive oil. We add the onion and sweat for a few minutes. Next we add the red and green bell peppers and cook for another few minutes over medium heat. When the vegetables have softened, we add the garlic and some salt and pepper and stir for a minute. We spread the cooked vegetables onto a plate and put in the fridge for a quick cool.
We pre-heat the oven to 350 degrees. We will place the browned crabcakes in the oven to heat through. Now we mix up our bread mixture. In a large bowl we combine the dried plain bread crumbs, the chives, parsley, Old Bay seasoning, and a sprinkle of cayenne. We zest the lemon half and add it to the bread crumb mixture. In a cup, we combine the egg, Worcestershire sauce, and half a tablespoon of the lemon juice. We set aside our wet and dry ingredients and take the crab out of the fridge.
We are about ready to form the crabcakes so we pour the Panko bread crumbs onto a dinner plate and season with a little freshly ground black pepper. We rinse our crab meat in a colander quickly and pick over and remove small bits of shells and cartilage. We combine the dry bread crumb mixture, cooled off vegetables, and wet egg mixture together in the large bowl and stir with a fork. Next we gently add in the crabmeat and mix with our well-washed hands. We form 6 crabcakes, they are barely held together so we are very careful, and dip in the bread crumbs on the dinner plate. We keep the crabcakes on the bread-crumb plate and refrigerate for about 10 minutes. If we had more time, we would like to chill these for an hour to set up, but we are hungry!
In our non-stick pan, we heat 1 tablespoon of olive oil and 1½ teaspoons of butter to pan-fry the crabcakes over medium heat. When hot, we gently place 3 of the crabcakes into the pan. We brown on one side for a few minutes, add a little more olive oil, and turn the crabcakes. When the cakes are nicely browned, we place in a baking dish and put in the oven for a few minutes to heat through. We repeat with the rest of the butter and olive oil and cook the remaining 3 crabcakes. We put the second batch of browned crabcakes in the oven, lower the heat to 300 degrees, and serve the first batch of crabcakes.
Cream Cheese & Crab Wontons
1 Package of Wonton Wrappers
1 Egg (Beaten)
1 Package of Cream Cheese (Softened to Room Temperature)
1 Can of Crab Meat Drained (Lump-Style) or *1 Pound of Crab Legs
2 Tablespoon of Flour or 1 Piece of Toast
Oil for Frying
Sauce for Dipping
In a large bowl, mix the cream cheese, the flour (or toast), and the crab meat until well blended. Place one tablespoon of the crab and the cream cheese mixture in the middle of the wonton wrapper. Brush the egg around the edges of the wonton. Bring top corner over and press down the edges to seal. This will make a triangle shape. Bring both corners of the wonton to the top and pinch together to make final seal.
Heat oil in deep frying pan. Oil is ready for frying when you place a wonton in it, and the outside wrapper starts to bubble. Fry wontons until golden brown, approximately 2 ½ minutes.
* Only use meat from crab legs and not the cluster.
Cinnamon Raisin Chex Mix
1/4 c. sugar
1 t. cinnamon
1/4 c. butter or margarine
1 1/2 c. corn chex
1 1/2 c. rice chex
1 1/2 c. wheat chex
1/2 c. raisins, dried cranberries, or dried cherries
Mix sugar and cinnamon; set aside. Microwave butter in large bowl uncovered on high until melted. Stir in cereals until evenly coated. Microwave 2 minutes, stirring after 1 minute. Sprinkle half of the sugar mixture evenly over cereal; stir. Sprinkle with remaining sugar mixture; stir. Microwave 1 minnute. Stir in raisins. Spread on paper towels to cool.
1 T. olive oil
10 oz. fresh spinach, chopped
1 clove garlic, minced
1/2 small onion, diced
3 cups cooked rice
1 1/4 cups grated mozzerella
1/4 cup grated parmesan
2 large eggs
1/4 t. dried Italian herbs
Preheat oven to 350F. Sauté spinach, garlic, onion, salt, and pepper in the olive oil. Cool mixture for five minutes. Transfer to medium bowl. Add remaining ingredients and mix well. (Mixture will be very wet.) Wet hands. Form mixture into balls 2 tablespoons at a time and place on greased baking sheet. Bake 20 minutes or until set.
I've had Swedish meatballs as an appetizer once.
You can use either of the recipes below (I've only made Amy's, it's a favourite of mine) but omit the sauces.
1 egg, beaten
3/4 cup milk
4 slices of bread, crumbled
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. nutmeg
1 tsp. minced onion
1 1/2 lbs. ground beef
3 medium onions, thinly sliced
1/2 cup oil
2 Tbs. flour
1 tsp. salt
1/8 tsp. pepper
1 cup beef boullion and 1 cup milk (OR 2 cups milk)
Hot, cooked egg noodles
In a medium bowl, beat together the egg, 3/4 cup milk and crumbled bread. Let stand 5 minutes.
In a large bowl, mix the 1 tsp. salt, 1/8 tsp. pepper, nutmeg, 1 tsp. minced onion, and the ground beef. Add the egg/bread mixture and mix well. (The resulting mixture will be very wet, but this is correct.)
In a large skillet or electric skillet, heat the oil. Add the sliced onions and brown them in the oil. Remove cooked onions from the pan.
Drop meat in rounded "globs" into the leftover oil in the skillet. Brown well and remove.
To the oil left in the skillet, add the flour, 1 tsp. salt, and 1/8 tsp. pepper. Using a wire whisk, stir well to coat the flour with the oil. Cook for a minute or two.
Slowly add the beef boullion and milk. Stir constantly with a wire whisk until thickened.
Arrange meatballs in the gravy, place cooked onions on top. Cover and simmer for 30 minutes. (I usually cannot wait that long, and only simmer for about 15 minutes--just enough time to get the noodles ready!)
Serve over hot, cooked egg noodles.
1 pounds ground beef
2 tbsp. onion, finely chopped
1/2 - 3/4 cup oatmeal
1 1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
dash of nutmeg and ginger
Mix all ingredients together and fry on stovetop in large skillet. Rotate meatballs often to cook evenly. Remove meatballs and save pan drippings.
Pan drippings from meatballs
2 tbsp. butter
2 tbsp. flour
1 beef bouillon cube
1 1/4 cups boiling water
Melt 2 tbsp. butter in skillet w/drippings from meatballs. Stir in flour. Add bouillon cube dissolved in boiling water. Cook and stir until thick. Add meatballs to sauce. Cover and cook on low about 30 minutes. Serve over egg noodles.
My mom makes these sometimes in the crockpot, and they're always a huge hit. The ingredients sound really strange, but they're actually really good.
She takes her regular meatball recipe (the one she uses in spaghetti sauce) and uses this for sauce:
1 (12 fluid ounce) can or bottle chili sauce
2 teaspoons lemon juice
1 cup grape jelly
Then let it simmer in the crockpot on low for a couple of hours.
Cranberry Carmelized Onion Cheese Spread
1 8-ounce package cream cheese, softened
1 4-ounce package crumbled blue cheese, room temperature
1 cup (4 ounces) finely shredded white Cheddar, room temperature
2 teaspoons vegetable oil
1 medium sweet onion, sliced and quartered
1 teaspoon sugar
1 cup Ocean Spray® Fresh or Frozen Cranberries
1/4 cup sugar
1/4 cup water
1 tablespoon balsamic vinegar
1/4 cup coarsely chopped walnuts
Combine cream cheese and blue cheese in a medium mixing bowl; beat with electric mixer until smooth and creamy. Add Cheddar cheese; beat until well blended. Spread in shallow serving bowl. Cover; refrigerate at least 1 hour to blend flavors.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion; cook and stir 2 to 4 minutes or until tender. Reduce heat to medium-low; stir in 1 teaspoon sugar. Cook for 10 to 12 minutes or until onion is soft and golden, stirring occasionally. Remove onion from skillet; set aside,
In same skillet, combine cranberries, remaining sugar and water. Cook over medium heat about 5 minutes or until cranberries pop and mixture thickens, stirring occasionally. Stir in vinegar and onions. Cool slightly.
To serve, bring cheese spread to room temperature. Spoon cranberry mixture over cheese spread; sprinkle with walnuts. Serve with assorted crackers.
Makes 24 servings.
Baked Brie with Carmelized Onions
1 Tbsp. butter or margarine
1 large sweet onion, cut in 1/2 and thinly sliced
1 Tbsp brown sugar
1 8 oz wheel ripe Brie (or you can use Camembert)
Bagel chips, grapes, pears, water crackers (any or all is great)
1. In nonstick skillet, melt butter over medium heat. Add onion, sugar, and 1 Tbsp water; cook abot 35 minutes or until onion is very tender and browned and liquid evaporates, stirring often.
2. Meanwhile, preheat oven to 350 F. Unwrap Brie and place in oven-safe serving plate or gratin dish.
3. Bake Brie 10 minutes or just until warm to the touch. Cool slightly, then top with onion mixture. Serve with bagel chips or crackers and fruit.
It is so good and is rather elegant (at least I think so).
Warm Blue Cheese, Bacon, and Garlic Dip
7 slices bacon, chopped
2 cloves garlic, minced
8 ounces cream cheese, softened
1/4 cup half and half
4 ounces blue cheese, crumbled (1 cup)
2 tablespoons chopped fresh chives
3 tablespoons chopped smoked almonds (1
Cook bacon until almost crisp. Drain excess
fat from skillet. Add garlic and cook until
bacon is crisp.
Preheat oven to 350 degrees. Beat cream
cheese until smooth. Add half and half and
mix until combined. Stir in bacon mixture,
blue cheese, and chives. Transfer to a 2-cup
ovenproof serving dish and cover with foil.
Bake until heated, about 30 min. Sprinkle
with chopped almonds. Serve with sliced
apples, toasted pita crisps, or French bread.
This dip may be prepared one day in advance.
Refrigerate. Bring to room temp. before serving.
4 tablespoons vegetable oil
1-inch grated fresh ginger
2 cloves garlic, finely chopped
2 scallions, sliced thinly
1 carrot, cut into 1-inch julienne strips
1 small red pepper, cut into 1-inch julienne strips
1 cup Napa cabbage, shredded
1/4 cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sugar
1 to 2 tablespoons sesame oil
20 wonton wrappers covered loosely with a damp paper towel to prevent drying
10 shrimps, cooked and minced
In a wok or skillet, stir-fry the ginger and garlic in 2 tablespoons of oil until fragrant, about 30 seconds. Add scallions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
In a bowl, combine the chicken broth, soy sauce, and sugar. Add the Napa cabbage and broth mixture. Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain. Fold in the minced shrimp.
Fill and roll the egg roll wrappers, using 1 tablespoon of filling for each roll. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with water. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.
In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.
1/3 cup lite soy sauce
1/3 cup rice vinegar
1 tablespoon honey
1 to 2 teaspoons sesame oil
Pinch of red pepper flakes
Combine all ingredients in a bowl.
If you like egg salad, you'll be "addicted" to this dip. It is also incredibly simple to prepare. The dip will taste better if prepared the day before so that the flavours become well melded.
Addictive (Egg) Dip
Preparation Time: 15 minutes
Yield: 2 cups
2 cloves garlic, minced
2 Tbsp chopped fresh parsley
2 Tbsp minced onion
1 cup sour creawm
1/4 cup mayonnaise
2 eggs, hard-boiled
Combine the garlic, parsley, onion, sour cream and mayonnaise. Separate the eggs. Grate the whites and add to the mixture. Transfer to a serving bowl. Crumble the yolks and sprinkle on top. Dust with paprika.
Serve it at room temperature with raw vegetables or crackers.
Variation: Dijon mustard can be added for a perkier dip.
Chocolate Cheese Ball
1 stick butter, softened
1 package cream cheese, softened
3/4 C powdered sugar
3/4 C mini chocolate chips
2 T brown sugar
1/4 t vanilla
Mix everything in a bowl until well blended. Transfer to plastic wrap and wrap up, forming into a ball as you go. It will be soft, place in the refrigerator to thicken. Dip graham cracker sticks into it when you are ready to eat it.
Note: Butter works better than margarine because it gets harder.
Spicy Cheese Biscuits
8oz sour cream
2 sticks of melted butter
2 cups self rising flour
3 cups sharp cheddar cheese shredded
1 tsp red pepper (cayenne)
1 tsp garlic powder
Mix all together. Spoon into mini muffin tins. Bake at 400 degrees for 12-14 min.
Zapata Mexican Restaurant's White-Cheese Dip
20 ounces whole milk
2.5 pounds Land O'Lakes white American cheese, shredded
1 teaspoon granulated garlic
1/4 teaspoon granulated cumin
4 ounces ground jalapenos
1. Boil 20 ounces milk in a gallon pan for about 5 minutes.
2. Shred cheese as milk is heating.
3. When milk has finished boiling, add the cheese and all remaining
4. When the cheese mixture has finished boiling, stir well until the cheese
has completely melted.
I recommend then tranferring the cheese dip to a pre-warmed crockpot. Just
turn the crockpot on low and when the cheese dip has completely melted pour
into the crockpot. If you don't it tends to get real lumpy. When served in
the crockpot, be sure to keep it warm and it should last for several hours.
3 cups thin pretzel sticks
4 cups wheat chex cereal
4 cups cheerios cereal
13 ounce jar salted peanuts
1 teaspoon garlic salt
1 teaspoon celery salt
1/2 teaspoon seasoned salt
2 tablespoons grated parmesan cheese
1/4 cup melted butter
Combine all ingredients in crockpot until well
mixed and coated. Cover; cook on low 3-4 hours.
Remove lid during last half hour of cooking.
4 softened avocados
2 sour cream
1/2 red onion diced
1 bunch scallions diced ( not too much of the greens)
Remove the skin and pit of the avocados and mash with a fork, salt heavily, mix in sour cream, and then add onions, season to taste with coriander and crushed red pepper and a dash of garlic powder.
refrigerate for at least 2 hrs and then taste and season to your liking.
Sorry that it's not exact but I just usually wing it.
Juice of half a lime
dash of garlic salt (to taste)
generous use of fresh ground black pepper
(If you must have it creamier, a dollop of sour cream will make it smoother. But I like it a bit chunky)
Peel avocadoes and put into bowl**. Stick a fork into a half a lime and turn it to squeeze out the juice. Use the fork to smash the avocado and mix with the lime juice. Season with garlic salt and black pepper to taste.
**TIP: to peel an avocado, cut it lengthwise down the center and twist to get two halves. Using a heavy chef's knife, smack the seed in the center with the knife and twist to pull the seed out. Cut each half lengthwise again (it will now be in fourths) and the peel should pull off easily.
2 perfectly ripe Haas avacados
2 tablespoons minced onion
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
1/2 teaspoon salt
juice of 1/2 lime or lemon
1 small roma tomato, seeded and chopped (if desired)
In a bowl, roughly mash the avacados, leaving some small chunks. Stir in the remaining ingredients. Serve within 30 min with chips, or as a garnish for other dishes.
Savory Bruschetta on Herbed Croutons:
1/2 cup regular or reduced fat mayonnaise
1/4 cup dijon mustard
1 clove garlic, minced or 1 tsp garlic powder
3/4 tsp dried oregano leaves
Salt & pepper to taste
1 long thin loaf French Bread cut crosswise into 1/2 inch-thick slices (should look ovular)
*Mix mayo, mustard, garlic, salt, pepper & oregano until well-blended.
*Using a pastry brush, brush both sides of bread and toast under broiler just until browned.
*Turn bread over and toast again.
1 lb rip plum tomatoes, cored, seeded & chopped
1 cup finely chopped fennel bulb or celery
1/4 cup chooped fresh basil leaves
3 TB dijon mustard
3 TB olive oil
3 TB balsamic vinegar
2 cloves garlic, minced or 2 tsp garlic powder
1/2 tsp salt
1/4 cup shredded mozzarella + 1/4 cup shredded cheddar, combined (or your preference of shredded melting cheeses)
1 yellow pepper, sliced & slivered
1 red pepper, sliced & slivered
1 small onion, finely chopped if desired
*Preheat oven to 350* bake.
*Reserve peppers; reserve cheeses.
*In large mixing bowl, combine all other ingredients.
*If desired, let sit overnight to marinate in refridgerator but this step is OPTIONAL.
*On unprepared cookie sheet, place croutons.
*Top each crouton with a teaspoon full or 2 of bruscetta mixture.
*Place a sliver or 2 each red & yellow peppers.
*Sprinkle with shredded cheese.
*Bake 3-6 minutes, or until cheese is bubbly but NOT BROWNED.
Stilton Stuffed Mushrooms:
12-15 Lrg Mushrooms (your preference as to type)
1/2-3/4 lb Stilton cheese (or other bleu cheese)
1-2 eggs, moderately beaten
1 Red Pepper, sliced into slivers
salt & pepper to taste
4 TB melted butter or margarine
4 TB lemon juice
2 TB lemon juice for fingers
parsley, rosemary or basil sprigs for presentation
1 loaf French Bread + 4 TB butter/margarine for brushing.
*In a medium mixing bowl, crumble Stilton with fork or fingers. Use lemon juice to remove odor from fingers.
*Mix in egg, tossing with fork.
*Add salt and pepper.
*Cover with plastic wrap and refridgerate for at least 1 hour.
*Set oven to 450* bake.
*Wash and dry mushrooms, removing stems to put away. You won't need the stems in this recipe, but save them for cooking in something else.
*Put mushroom caps in med bowl, then drizzle with butter & lemon juice.
*Toss to coat all caps with the juice & butter then set aside, covered with plastic wrap.
*Slice French Bread in 1/2 inch-thick slices, at an angle to produce an oval.
*Brush one side with butter, then toast just until bread begins to turn brown.
*Place one mushroom cap on each slice of French Bread, toasted side of the bread up and round side mushroom down.
*Fill each cap with cheese mixture; depending on size of cap, 1-2 TB. Cheese mixture should be slightly rounded on top.
*Place 2 slivers of red pepper on top of each stuffed mushroom.
*Bake until cheese is bubbly & dripping but only until it just begins to brown. May be approx 6 minutes more or less depending on your oven.
*Once baked, place a sprig of parsley on top of each stuffed mushroom.
Scallops a la Schaller:
1 lb bacon, cut in half crosswise
2 lbs small sea scallops
1/2 cup olive oil
1/2 cup dry vermouth
2 TB chopped fresh parsely
1 tsp garlic powder
1 tsp black pepper
1/2 tsp onion powder
1/8 tsp dried oregano leaves
*Wrap 1 bacon piece around each scallop.
*Secure with a wooden toothpick if necessary,
*Place in 13X9 inch baking dish.
*Blend oil, vermouth, parsley, garlic powder, pepper, onion powder & oregano in small bowl. *Pour over the scallops.
*Cover & refridgerate to marinate for at least 4 hours or overnight.
*Remove scallops from marinade and discard any extra marinade.
*Arrange scallops on rack of broiler pan, flat side down (if looking directly above, the "circle" will be facing upwards).
*Broil, 4 inches from heat, for 12-15 minutes or until bacon is brown and scallops are opaque, turning them once.
*Remove toothpicks & arrange on greens-lined platter.
*Garnish with strips of lemon peel if desired & serve with lemon wedges.
Ranch Buffalo Wings:
1/2 cup butter
1/4 cup hot pepper sauce
3 TB vinegar
24 chicken drumettes/wings
1 pckg (1 oz) Ranch Salad dressing mix
1/2 tsp paprika
1 cup prepared Ranch dressing
*Preheat oven to 350* bake.
*In small bowl whisk together butter, pepper sauce & vinegar.
*Drip drumettes into butter mixture, then arrange in single layer in large baking pan.
*Sprinkle with packaged, powdered Ranch mix
*Bake 30-40 minutes or until chicken is browned & juices run clear.
*Sprinkle with paprika.
*Serve with prepared Ranch dressing & celery sticks.
Baked Garlic Bundles:
Makes 24-27 appetizers
1/2 of 16-oz pckg frozen phyllo dough, thawed to room temp
3/4 cup butter, melted
3 lrg heads fresh garlic, *separated into cloves and peeled (the whole garlic bulb is a head)
1/2 finely chopped walnuts if desired
1 cup Italian style bread crumbs.
*Preheat oven to 350* bake.
*Remove phyllo dough from pckg.
*Unroll & place on large sheet of waxed paper.
*Using scissors cut phyllow crosswise into 2-inch wide strips.
*Cover with large sheet of waxed paper and damp kitchen towel (dries out quickly if not covered)
*lay phyllo strip on flat surface.
*Brush immediately with butter.
*Place one clove of garlic at 1 end of strip.
*Sprinkle about 1 tsp of walnuts over length of strip.
*Roll up garlic and walnuts in strip, tucking in side edges as you go.
*Brush bundle with butter & sprinkle with breadcrumbs to coat.
*Repeat with remaining phyllo strips, garlic cloves, walnuts, butter & breadcrumbs until all but the smallest cloves are used.
*Place bundles on rack in shallow roasting pan.
*Bake 20 min or until crispy.
wanted to say the Fluffy Peanut Butter Dip is very good.. thanks for sharing the recipe.
1 lb. thin spaghetti, cooked
1 green pepper, chopped
1 cucumber, diced
1 lg. onion, diced
McCormick's Salad Supreme Seasoning
1 large bottle Italian dressing
2 Italian ( Roma) tomatoes, diced
Mix together the spaghetti and vegtables, and stir in about a third to a fourth of the jar of Salad Supreme Seasoning. Mix together well. Pour
one large bottle of Italian dressing over salad. Refrigerate overnight or all day. If you wish, you may add black olives and/or red pepper.
36 round, buttery crackers, divided
3/4 cup creamy peanut butter
1 large banana, sliced (optional)
1 cup (6 ounces) semisweet chocolate morsels
Spread 18 crackers evenly with peanut butter; top evenly with banana slices, if desired. Cover with remaining crackers.Place chocolate morsels in a heavy-duty zip-top plastic bag; seal. Submerge in hot water until chocolate melts. Snip a tiny hole in 1 cornerof bag, and drizzle over snacks. Cool.
Yield: Makes 18 snacks
2 tablespoon mayonnaise
1 tablespoon vinegar
1 tablespoon mustard
Boil eggs for 20 minutes. Cool for 1/2 hour. Cut in half. Remove yellow yolk and put in a small bowl. Mix yellows with vinegar, mayonnaise, mustard and pickles. Fill egg white with the yolk mixture. Sprinkle with paprika. You could add bacon, grated onion or pickle relish in with the yolk mixture and omit the pickles.
Cheesy Chicken Crunchers
Makes 4-6 servings
1 cup all-purpose flour
4 egg whites
1/2 cup 2% reduced fat milk
1 1/2 cups cornflakes
1 cup (4 oz.) reduced fat, shredded Cheddar cheese
6 chicken breast filets; cut into strips
non-stick cooking spray
Preheat oven to 375 degrees Fahrenheit. Set up three bowls with the following: 1) flour mixed with a pinch of salt and pepper; 2) an egg-wash; made by beating the eggs and milk together; 3) cornflakes mixed with cheese.
Coat a 13 x 9-inch baking pan with non-stick cooking spray. Dip chicken pieces in flour, then into the egg-wash, then roll in the cheesy-flakes mixture, coating the entire piece of chicken and place on the baking pan. Discard any unused cornflake mixture after coating chicken. Bake for 25 minutes, turning halfway through to ensure even browning. Serve with ketchup or BBQ sauce if desired.
Nutrition Facts per serving for main dish recipe:
Total Fat: 8 g
Saturated Fat: 4 g
Cholesterol: 90 mg
Sodium: 320 mg
Calcium: 20% Daily Value
Carbohydrates: 24 g
Dietary Fiber: 1 g
1 pk Garlic and Onion Croutons
1/2 c Melted Butter
2 tb Sesame Seeds
2 ts Celery Salt
1 ts Sweet Paprika
Pour croutons into large bowl. Combine remaining ingredients and toss with
croutons. Place onto cookie sheet and toast in 275 degree F oven for 20 minutes,
stirring every 5 minutes. Allow to cool.
Thanks for the recipes, I'll try them one by one