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I had never heard of this. Have you? My thanks to my friend Charlie J. in Mobile, AL for sharing it with us here.

To the struggle against world terrorism. A gift to America from Russia...

http://www.911monument.com/

Buy 1 Colgate Wisp 16 count item get 1 free at drugstore.com. While supplies last.

Tapas, Mezze and Zakuski

~Shared by Dorine Houston, Newark, DE
 
This month’s theme is one of my favorite culinary topics. I love savory little foods with drinks! Even as a little girl, I loved the savory finger sandwiches and other small savories served at weddings and New Year’s Eve parties. When I was introduced to tapas in Spain as a student, it was like dying and going to heaven. What a delight it is to go from bar to bar, having a small glass of red wine and the small savory that is the house specialty. Spanish people have a few before dinner in the afternoon, and many more before their nighttime supper. People eat enough tapas to make a meal of it when out board walking (to shift cultures and use the Philadelphia term for similar activity on Second Street or South Street) with a group of friends, often simply substituting the tapeo (making the rounds for tapas) for supper. Young singles do so several nights a week after work.
 
Slavic culture’s answer is zakuski, as often served at home as enjoyed on the streets. I enjoyed zakuski for the first time in a small oblast capital in eastern Ukraine at a friend’s house, and have since delighted in homemade zakuski spreads with Russian nd Ukrainian immigrant friends here in the US. Red caviar, smoked fish of various kinds and cured meats and sausages feature in a zakuski spread, which I love with either vodka straight from the freezer or some wonderful wine from the Republic of Georgia.
 
Meze is what the Greeks call their little savory dishes. Flaming saganaki with kalamata olives and retsina is sheer bliss. Caviar stars again in the form of taramosalata, made with carp roe.
 
I’m really looking forward to Las Vegas, to meeting Maggie and other A2Zer women who share the love of cooking. What a joy it will be to cook together! Making, together, a spread of little savory dishes to enjoy with wine will be a highlight of the week for me!
 
Here are some of the recipes I’ve been collecting since the 1960s and have enjoyed making for intimate dinners and tapas parties as well as for huge New year’s Day open house parties. I hope you enjoy some of them, and that they are especially enjoyed by my fellow Las Vegas travelers. I look forward to their recipes, too!
 
Rustic Blue Cheese Mille-Feuille with Golden Raisins and Warm Walnuts
 
Serves 4
 
1/2 cup raisins
1/2 cup port wine
1/2 pound rustic blue cheese
1/2 cup butter, softened
1/2 cup heavy cream
1 sheet puff pastry, cut into 12 2” circles
1 tablespoon butter, melted
2/3 cup walnuts, finely ground
12 large walnuts, whole, for garnish
 
Place the raisins in the port wine and marinate them for 1/2 hour.  Drain the raisins and gently pat them dry with paper towels.  Place the rustic blue cheese in a food processor and blend it.  Add the softened butter and blend it in.  Add the heavy cream and blend it in until the mixture is very smooth.  Remove the mixture from the food processor and place it in a bowl.  Add the marinated raisins and mix them in well.  Preheat the oven to 350ºF.  Place the puff pastry circles on a greased sheet pan.  Prick them with a fork.  Place another baking sheet on top of the pastry.  Bake them for 8 to 10 minutes or until golden brown.  On each of 4 small plates, place one circle of puff pastry.  In this order, place three tablespoons of the cheese mixture, one pastry round, three tablespoons of cheese mixture and one pastry round.  Brush the top with the melted butter.  Evenly sprinkle on the ground walnuts.  Place the stacked pastry in the refrigerator for 10 minutes so they chill.  Heat the remaining whole walnuts in the oven for one minute and place them around the mille-feuilles.
 
Source: an old recipe notebook
 
 
Sainsbury's French Style Paté
 
Prep and cook time: Up to 30 minutes
 
Serves 4-6
 
6-8 rashers streaky bacon, derinded (in the US use very fatty thick-sliced bacon; avoid sweetened ones such as cured with maple syrup)
25g/1  oz. butter
250g/10 oz. chicken livers, chopped
250g/10  oz. minced pork
125g/6  oz. sausage meat
1 clove garlic, crushed
3 15ml spoons/3 T. sherry
5ml spoon/1 tsp. chopped mixed herbs
Pinch of grated nutmeg
Salt and freshly ground black pepper to taste
2-3 bay leaves
 
Lay the bacon rashers flat on a board and stretch with the back of a knife; use half to line a 500g microwave loaf tin (in the US, use a regular loaf pan that makes a 1-lb. loaf) or earthenware terrine.
 
Combine the butter, livers, pork and sausage meat in a bowl.  Cover and cook (microwave) on high for 6 minutes or until the meat is cooked, stirring twice during cooking.
 
Place the mixture in a blender or food processor, add the garlic, sherry, herbs, nutmeg and salt and pepper and work until smooth.
 
Spoon the mixture into the prepared tin and cover with the remaining bacon.  Place 2 or 3 bay leaves on top.  Cover with cling film (plastic wrap) and cook (microwave) on high for 4 minutes.
 
Leave to cool, then cover with foil, weight down and chill overnight.
 
Turn out onto a serving plate and slice.  Serve with French bread and a green salad.
 
Nutrition info (per serving):
362 calories
28g fat
 
Source: recipe card from Sainsbury’s supermarket, Milton Keynes, UK
Translations to US measurements and terms by Dorine Houston
 
 
Sainsbury's Classic Smoked Fish Pâté
 
Prep and cook time: 30 minutes to 1 hour
Serves 4
 
150g./5 oz. smoked mackerel fillets
150g./5 oz. cooked kipper fillets
25g./1 oz. unsalted butter, softened
juice of half a lemon
2 T. freshly chopped parsley
4 T. crème fräîche
Salt and freshly ground black pepper
 
Remove the skin from the fish fillets and mash with a fork; the more you mash the fish, the smoother the pâté.  Beat together with the butter, lemon juice, parsley and crème fräîche.  Add seasoning to taste.  Cover and chill for at least 30 minutes before serving.  When ready to serve, sprinkle with more black pepper if liked, and accompany with crisp toast and wedges of lemon to squeeze over.
 
Chef's tip:
You can make this recipe using mackerel or kipper fillets only if you prefer.  For a lower fat version, replace the butter with low fat spread, and use low fat fromage frais in place of the crème fräîche.
 
This dish can be prepared up to 24 hours in advance of serving.
 
Source: recipe card from Sainsbury’s supermarket, Milton Keynes, UK
Translations to US measurements and terms by Dorine Houston
 
 
Sainsbury’s Cheese and Onion Tartlets
 
1 tablespoon oil
1 medium onion, sliced
4 sheets fillo pastry
40g butter, melted
 
Filling:
2 tablespoons oil
2 medium onions, sliced
60g./2.5 oz. grated Swiss cheese, (1/2 cup)
60g./2.5 oz. grated smoked cheese, (1/2 cup)
60./2.5 oz. grated tasty cheese, (1/2 cup)
3 eggs, lightly beaten
180ml/1/2 cup thickened heavy cream
1 T. plain flour
 
Lightly grease 4x10cm/2x5” tart tins. Heat oil in pan, add onion, cook, stirring, until soft; drain on absorbent paper.
 
Brush 1 sheet of pastry with butter, fold in half to form a square. Brush with butter, cut into quarters.  Line a prepared tin with pastry squares at different angles. Repeat with remaining pastry, butter and tins. Spoon filling into pastry cases, top with onion mixture. Bake at 180 C/350 F about 30 minutes or until filling is set and top lightly browned.
 
Filling:
Heat oil in pan, add onions, cook, stirring, until soft and lightly browned; drain on absorbent paper, cool. Combine onions and cheeses in bowl, stir in combined eggs, cream and flour; mix well.
 
Makes 4.
 
Individual cheese and onion pies can be made several hours ahead.
 
Source: recipe card from Sainsbury’s supermarket, Milton Keynes, UK
Translations to US measurements and terms by Dorine Houston

 
Ham Filling
 
1/3 cup butter or margarine, softened
2 cups ground or finely chopped cooked ham
2 tablespoons chopped fresh parsley
3 tablespoons snipped chives
1 teaspoon minced garlic
1 teaspoon dry mustard
1/4 teaspoon black pepper
3 tablespoons heavy cream
2 teaspoons bold-flavored prepared mustard
2 teaspoons Worcestershire sauce
 
Beat butter at high speed with an electric mixer until light and fluffy.  Add remaining ingredients and blend together until well combined.  Use as desired.
 
Delightful in finger sandwiches or as a spread for crackers. Delicious with vegetable dippers.
 
Source: an old recipe notebook
 
 
Caviar Mold
 
1 envelope plain gelatin
2 tablespoons lemon juice
6 hard-cooked eggs
1 cup mayonnaise
1 small onion, finely chopped
1 teaspoon anchovy paste
1 jar (2 ounces) red lumpfish caviar
1 teaspoon Worcestershire sauce
1⁄4 cup boiling water
 
Soften gelatin in lemon juice.  Mash eggs.  Add mayonnaise, onion, anchovy paste, caviar and Worcestershire sauce.  Mix well.  Mix hot water into lemon juice and gelatin, stirring until smooth and gelatin has dissolved.  Add to egg mixture.  Pour into a lightly oiled 4-cup mold and refrigerate at least 6 hours before serving.  Unmold onto serving platter and serve with mini pumpernickel.
 
Dorine’s note: I also love it with the red (salmon) caviar sold loose from tubs in Slavic markets.
 
Source: Larry Holmes submitted the recipe to A2Z several years ago, and I just love it.
 
 
Jewish Lox Mousse
 
1 envelope gelatin softened in 1/4 cup cold water
1/2 cup hot cream
8 ounces cream cheese, softened
1 cup sour cream
1/2 tsp. dill
2 T. chopped green onion or chives
1 tsp. lemon juice
1 T. chopped parsley
1 tablespoon horseradish
1/2 lb. lox, chopped
4 oz. red caviar
 
Boil softened gelatin, water and cream.  Cool.  Whirl lox in food processor.  Add cream cheese.  Add all other ingredients except caviar.  When smooth, add caviar just to distribute.  Pour in greased mold lined with Saran Wrap.  Chill.  Serve with bagel chips, cocktail rye or crackers.
 
The caviar is not absolutely essential but it does make it look very pretty.  This can be made 2-3 days in advance, and will wait in the fridge.
 
Dorine’s note: This has been hugely popular at church potluck events.
 
Source: Lior’s (now defunct) Jewish and Middle Eastern culinary newsletter. Absolutely delicious!
 
 
Smoked Bluefish Pâté
 
1/2 pound smoked bluefish
4 ounces mascarpone cheese
2 tablespoons lemon juice
1 tablespoon prepared horseradish
1 teaspoon prepared Dijon-style mustard
1 pinch ground cayenne pepper
2 tablespoons finely chopped red onion
salt to taste
 
Shred the smoked bluefish with your fingers.  Place bluefish and mascarpone cheese into a food processor.  Blend well using the pulse setting.  Transfer bluefish mixture to a medium bowl.  Mix in the lemon juice, horseradish, Dijon-style mustard, cayenne pepper, red onion and salt.
 
Dorine’s note: This has been hugely popular at church potluck events.
 
Source: an old recipe notebook

 
Ritzi’s Chicken Liver Paté
 
Makes 2 1/4 cups (12 to 16 servings)
 
3/4 cup butter or margarine
1 pound chicken livers
1 medium onion, minced
2 tablespoons brandy
1/4 teaspoon salt
1/8 teaspoon pepper
 
In 10” skillet over medium-high heat, in 1/4 cup hot butter, cook chicken livers with onion until chicken livers are tender but still pink inside, about 5 minutes, stirring often.
 
Scrape all into a blender container and cover.  At low speed, blend mixture until smooth, stopping blender occasionally and scraping sides with rubber spatula.
 
Meanwhile, in same skillet over low heat, melt remaining butter; add to chicken liver mixture with brandy, salt and pepper; blend well.  Spoon into small bowl; cover; refrigerate.
 
Source: Rita A., London, UK
 
 
Chicken Liver and Peppercorn Pâté
 
12 tablespoons butter
1 cup minced onions
4 cloves garlic, chopped
2 teaspoons thyme
1 bunch celery, tops only
1 tablespoon black peppercorns
4 bay leaves
6 cups water
2 pounds chicken livers
2 tablespoons brandy
1⁄2 teaspoon salt
1⁄2 cup heavy cream
1 teaspoon allspice
1⁄4 cup green peppercorns.
 
Melt butter in skillet; add onions, garlic and thyme, and cook, covered, for 25 minutes.  Meanwhile, add celery tops, black peppercorns and bay leaves to 6 cups water.  Bring to boil, reduce heat and simmer 10 minutes.  Add chicken livers to water and simmer gently another 10 minutes.  Drain livers, discarding the rest.  Place chicken livers in good processor with onion mixture.  Add brandy, salt and half of the green peppercorns.  Process until smooth.  Pour in cream, process to blend.  Transfer to bowl and stir in rest of the peppercorns.  Place in a 2-cup mold, cover and chill at least 4 hours.  Tastes better if made at least one day in advance.  Serve with crusty French bread.
 
Makes 2 cups, enough for about 20 people as an appetizer of hors d’oeuvre.
 
Dorine’s note: This has been hugely popular at church potluck events.
 
Source: Larry Holmes submitted the recipe to A2Z several years ago, and I just love it.
 
 
Double Salmon Terrine
 
I’ve made this for events at church several times, and it is always very popular.
 
1 lb. poached salmon
1/2 lb. smoked salmon or lox. Chopped
2 tablespoons chopped fresh parsley
3 scallions, chopped
1 teaspoon fresh minced tarragon
1/2 cup unsalted butter, softened, (no substitutes, please)
1/2 cup real mayonnaise
1 tablespoon each Dijon mustard and lemon juice
1/2 teaspoon freshly ground black pepper
 
Flake salmon, discarding skin and bones.  In a bowl, gently combine flaked and smoked salmon, parsley, onions, and tarragon.  In separate bowl, cream together softened butter, mayonnaise, Dijon mustard, lemon juice and pepper.  Add salmon mixture and gently combine.  Line an 8"x4", (1.5 L) loaf pan with plastic wrap; spoon in salmon mixture and cover with plastic wrap.  Refrigerate for about 3 hours or until firm.  (Here is where you make the time pass quickly with the holiday wine!) Terrine can be kept for up to 5 days wrapped in the fridge, or frozen for one month.  Unmold terrine and serve with Jewish deli rye toast fingers or cracker or Melba toast rounds.
 
Serves 12 to 15.
 
Source:  adapted from a recipe sent via recipe chain email from Jennifer in Canada
 
 
Pecan Stuffed Mushrooms
   
20 medium mushrooms
2 T. cooked crumbled bacon
1 1/2 T. chopped pecans
2 T. Italian style bread crumbs
2 tsp. minced chives
1 T. white wine
3 T. unsalted butter, melted
 
Gently separate stems from mushroom caps and mince.
 
Brush mushroom caps with the melted butter. Fill each cap with a mixture of minced stems, cream cheese, bacon, pecans, bread crumbs, chives, and wine.
 
Broil  for 3-5 minutes. Serve hot
 
Source: an old recipe notebook
 
 
Mushroom Paté
 
1/4 pound chicken livers
2 lbs. coarsely chopped mushrooms
1 cup chopped scallions
1 large clove garlic, minced
1/2 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1/2 pound sweet Italian or plain loose breakfast sausage
2 eggs, slightly beaten
3 teaspoons water
1/2 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/2 cup plain bread crumbs
1/3 cup chopped fresh parsley
 
In large, heavy pan, cook chicken livers, mushrooms, scallions, garlic and nutmeg in butter until liquid evaporates (about 20 minutes).  Stir frequently.
 
In electric blender or food processor, combine liver and mushroom mixture, sausage, eggs, water, Worcestershire sauce, pepper and salt.  Blend until smooth.  Stir in bread crumbs and parsley.

Pour paté mixture into buttered loaf pan (81/2” x 41/2” x 21/2”).  Bake at 375ºF for 45 minutes or until done (relatively dry and firm).

Unmold on cookie sheet.  Serve at room temperature with whole grain Wasa or Finn Crisp rye crackers or Stoned Wheat Thins.
 
Source: Recipe du Jour
 
 
Recipes I developed from tapas I ate while in Spain:
 
Gambas al ajillo
 
© Dorine Houston, all rights reserved; do not repost or publish elsewhere without express written permission
 
60ml/1/4 cup extra virgin olive oil
1 head garlic, cloves separated, peeled and finely minced 
Small handful fresh flat-leaf parsley, chopped
24 fresh (preferably live) prawns or large shrimp, heads intact if available 
1/2 cup dry white wine such as Torres Vinasol (Spain) 
2-3 generous pinches coarse sea or kosher salt, to taste 
48 large capers 
3 lemons, quartered
 
Use a heavy-bottomed, non-reactive skillet to heat the oil over medium heat.  Stir in the garlic and stir until tender but not starting to brown.  Stir in parsley, then add prawns or shrimp and wine.  Bring to a boil until the prawns are just red; remove the prawns to a plate and boil the broth until reduced by half.  Stir the prawns back in and let rest off the heat for 15 minutes. 
 
Arrange them in a platter and sprinkle with the capers.  Arrange the lemon wedges around the edge.  Cover with foil to keep warm and serve promptly.
 
 
Stuffed Mushrooms Malaga
 
© Dorine Houston, all rights reserved; do not repost or publish elsewhere without express written permission
 
I developed this recipe from tapas enjoyed in Ronda, Malaga, Spain.
 
24 large white mushrooms
Handful chopped fresh flat-leaf parsley
8-10 cloves garlic, finely minced 
2-3 pinches sea or kosher salt 
45ml/3 T. extra virgin green olive oil 
 
Clean mushrooms and trim the stems, discarding any tough ends on the stems.  Mince the stems and toss with the parsley, garlic and salt.  Toss with a third of the olive oil and let rest 30 minutes. 
 
Use additional olive oil to brush a baking tray such as a biscuit tin/jelly roll pan/cookie pan.  Arrange the mushroom caps upside down on the pan. 
 
Preheat the oven to 180 C/350 F/moderate. 
 
Fill the caps with the stem mixture.  Insert a round toothpick horizontally in each mushroom and drizzle with the remaining olive oil.  Bake 8-10 minutes, or until the mushrooms are tender but still firm.  Arrange on a platter and serve. 
 
 
Russian Salad in Belgian Endive
 
© Dorine Houston, all rights reserved; do not repost or publish elsewhere without express written permission
 
I developed this recipe from one of the first tapas I enjoyed in Madrid, Spain in 1971.
 
2 large red-skinned potatoes, boiled and diced about 1cm/3/8" 
1 small to medium beet, boiled, peeled and diced about 1cm/3/8"
1 large carrot, boiled, peeled and diced about 1cm/3/8"   
400g/1/2 lb. fresh green English peas, shelled (yields about 200g/1/4 lb. peas), cooked until almost tender and still bright green
Sea salt and freshly ground black pepper to taste 
200ml/1 skimpy cup homemade mayonnaise (use olive oil and lemon juice)
 
18 leaves Belgian endive, separated and washed well 
18 strips fresh roast red bell pepper  
18 small, thin strips cut from anchovies 
54 capers 
 
Toss together the potato, beet, peas,  salt, pepper and mayonnaise.  Put a spoonful on each of the endive leaves.  Garnish each with a strip of pimiento, a strip of anchovy and 3 capers.  Arrange on a platter. 
 
 
Onion and Mushroom Tart
 
Created by Dorine Houston on December 7, 2007
© Dorine Houston, all rights reserved; do not repost or publish elsewhere without express written permission
 
Pate brise for a single-crust pie
White of 1 egg
1 T. cream
 
6 T. unsalted butter, divided use
3 small-to-medium onions, peeled, halved vertically and sliced very thinly
1 lb. mushrooms, trimmed, wiped clean and sliced very thinly
2 tsp. caraway seeds
1 T. smoked Spanish paprika
2 tsp. dry thyme
1/2 tsp. sea or kosher salt
Several grindings black peppercorns
Several gratings whole nutmeg
Yolk and remainder of white of egg used on crust
1 additional egg, well beaten
1/2 cup cream
 
Preheat the oven to 350 F.  Grease a cookie tin and sprinkle with flour; set aside.
 
Roll out the pate brise to less than 1/4” thickness, into a rectangular shape.  Gently lift the pastry and set it on a cookie sheet.  Using both thumbs and forefingers next to each other, pinch up the sides of the pastry to about 1/3” to form a pretty ruffle.  Cover the shell with a sheet of buttered foil and lay a pie chain or a cupful of dry beans on top to weight down the surface.  Place the crust in the hot oven and bake 20 minutes.  Remove the chain or beans and foil.  Set on a wire rack to cool somewhat.
 
Separate an egg and set the yolk aside.  Beat the white with a fork and then beat the tablespoon of cream into it.  Use a pastry brush (those new silicone ones are especially good) to coat the surface of the warm pastry shell very well.  Return it to the oven, this time not covered with foil, and bake 10 minutes or until the egg white wash has hardened.  Set on a cooling rack.
 
Melt 2 T. of the butter in heavy-bottomed skillet.  Depending on the size of the skillet, brown the onions in one or more batches, adding more butter as needed, and then transfer to a bowl.  Melt the rest of the butter in the skillet and brown the mushrooms.  Scrape them and the butter into the bowl with the onions.  Add the caraway seeds, thyme, salt, pepper and nutmeg and combine well.
 
Beat together the second egg, the reserved egg yolk, the remainder of the egg white wash and the cream thoroughly.  Scrape into the onion mixture and mix well.  Taste and adjust seasoning..
 
Spread the onion mixture evenly over the shell.  Dot the top with bits of chilled butter if desired.  Return to the oven for 10-15 minute, or until the custard is set.  Place on a cooling rack.
 
Very gently, use a spatula to slowly and carefully lift the tart away from the cookie sheet and place it on a large, attractive cutting board.  Cut into serving size squares.
 
Serve warm or at room temperature.
 
Variations:
Add chopped pistachios, walnuts or pecans or whole toasted pine nuts to the mixture.
Cut 4 oz. cream cheese into bits and stir into onion mixture.

Muddy Pigs

Bacon on a stick, topped with chocolate, cherry at the OH State Fair.

~Shared by Jean M., OH

It's a big hit with attendees at this year's Ohio State Fair-- chocolate covered bacon on a stick.

Affectionately called "muddy pigs", fair goers say the treat combines the perfect amount of savory with sweet-- and if the chocolate wasn't enough, each one is topped with a candied cherry.

The treats are simple to construct.  Bacon is placed on a stick, dipped in melted chocolate and a candied cherry is placed on top.  Chocolate covered bacon isn't new to state fairs, but the use of the cherry is.  The cherry is crucial according to organizers because this is the first time a cherry is believed to have been used in this manner at a state fair.

These treats do come at a price-- each one weighs in at an estimated 600 calories.

The Ohio State Fair runs till August 9 at the fairgrounds in Columbus.


Quick Tips for Making Appetizers

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1. Keep recipe-ready ingredients in the refrigerator and freezer. Freeze ingredients in small, flat packages.

2. Buy larger quantities of cheese, grate immediately and package zip-lock bags in 1 cup quantities. Store in refrigerator for one week. Otherwise freeze.

3. Cook a whole chicken, Cut the meat into ¾” cubes and freeze in 1-2 cup quantities.

4. Keep key ingredients on hand: prepared pie crusts, canned chicken, canned refried beans, olives, picante sauce, a loaf of dense white bread in the freezer, mini pastry tarts.

5. Chop onions and freeze in a flat bag.

6. Chop parsley and freeze.

7. Always use fresh grated parmesan cheese. This freezes well too.

Presentation

Remember that while appetizers can delight the palate, they first need to tempt the eye. Below are a few tips for displaying your appetizers in their best light.

• Use attractive and unique containers. From hollowed out peppers, cabbages and squash to melons and pineapple, nature can provide some of your most eye-catching and pleasing containers.

• Whole bread loaves of different sizes and shapes, hollowed out and filled with dips, warm and cold, make convenient and eatable containers.

• Baskets, decorative trays and platters, cutting boards and bowls of different shapes, sizes and colors make nice containers. These can often be found at dollar and thrift stores and garage sales.

• Keep garnishes small. They’re meant to enhance, not outshine an appetizer. Also, use garnishes which complement the food it is decorating. Garnish something sweet with something sweet. Herbs and other spices make perfect garnishes. Other garnish items could include, fruit zest, sesame seeds, curls of cheese and tiny fruits like raspberries or currants. Sprinkled sugar and cocoa powder can also look nice.

• Make sure you have plenty of waste receptacles around your table for used toothpicks, plates, etc.

• Keep appetizers small in size. One or two bites at most.

• Use a variety of tastes and textures to provide your appetizer display with interest

• Use a variety of foods in different colors as well. This way, you can create an appetizer table which is an edible work of art!

Serving

Appetizers may be fancy, casual, hot, cold or centered exclusively around a theme. Some ideas for serving appetizers include:

• Hosting an appetizer “exchange”. Similar to a cookie exchange, everyone brings their favorite appetizer and recipe to share.

• Appetizer bar: Guests create their own appetizers from ingredients you provide. A simple appetizer bar could include 4 spreads, both hot and cold, 8 toppings such as onions, mushroom, shredded chicken, shrimp, chopped eggs, cheese cubes etc. and a supply of bread, crackers and vegetables for dipping.

• Have “theme” platters of appetizers to serve. A seafood platter is beautiful with chilled shrimp, crab legs, oysters on the half shell and crab salad served with colorful cocktail sauce and plenty of sliced lemons. Serve varieties of cheese on a decorative platter with crackers. A Mexican platter is a favorite with children, serving bite-sized beef and chicken taquitos, homemade guacamole, bean dip and lots of chips. A platter of miniature quiche may be just the trick for a classy get together and don’t forget the old favorites; veggies and fruit arranged on platters with complimentary dips.

• Cheese balls of all varieties, whether your own or store bought, are delicious and dependable additions to any appetizer fare. Compliment with lots of crackers of different shapes, sizes and tastes. A baked brie is also a lovely choice and can stand alone served with water crackers.

• And don’t forget dips of all varieties, both hot and cold! A fluffy pumpkin dip is a unique treat for the holidays, especially when served with gingerbread or gingersnaps, and an easy shrimp dip is inexpensive and delicious for a big family get together.

Did You Know?

• From China to Italy, appetizers play an integral social role in many cultures and cuisines. In fact the Chinese word for these foods, “dim sum” means, “touch the heart”.

• Appetizers are called “mazza” or “maza” in Arabic. The Arabs carried this culinary tradition to Spain.

• The masterpiece of Russian cuisine is the “zakuski” or appetizer ceremony which is the first part of a Russian dinner. This is often eaten buffet style with fish, meat, salad and eggs.

• “Hors d’oeuvres” is a French term used since the 17th century. The word means a minor, usually cold food item served at the beginning of a formal meal.

Truths For Mature Humans

~Shared by Luanne, FL

1. I think part of a best friend's job should be to immediately clear your computer history if you die.

2. Nothing sucks more than that moment during an argument when you realize you're wrong.

3. I totally take back all those times I didn't want to nap when I was younger.

4. There is great need for a sarcasm font.

5. How the hell are you supposed to fold a fitted sheet?

6. Was learning cursive really necessary?

7. Map Quest really needs to start their directions on # 5. I'm pretty sure I know how to get out of my neighborhood.

8. Obituaries would be a lot more interesting if they told you how the person died.

9. I can't remember the last time I wasn't at least kind of tired.

10. Bad decisions make good stories.

11. You never know when it will strike, but there comes a moment at work when you know that you just aren't going to do anything productive for the rest of the day.

12. Can we all just agree to ignore whatever comes after Blue Ray? I don't want to have to restart my collection...again.

13. I'm always slightly terrified when I exit out of Word and it asks me if I want to save any changes to my ten-page technical report that I swear I did not make any changes to.

14. "Do not machine wash or tumble dry" means I will never wash this -  ever.

15. I hate when I just miss a call by the last ring (Hello? Hello? Damn it!), but when I immediately call back, it rings nine times and goes to voice mail. What did you do after I didn't answer? Drop the phone and run away?

16. I hate leaving my house confident and looking good and then not seeing anyone of importance the entire day. What a waste.

17. I keep some people's phone numbers in my phone just so I know not to answer when they call.

18. I think the freezer deserves a light as well.

19. I disagree with Kay Jewelers. I would bet on any given Friday or Saturday night more kisses begin with Miller Lite than Kay.

20. I wish Google Maps had an "Avoid Ghetto" routing option.

21. Sometimes, I'll watch a movie that I watched when I was younger and suddenly realize I had no idea what the heck was going on when I first saw it.

22. I would rather try to carry 10 over-loaded plastic bags in each hand than take 2 trips to bring my groceries in.

23. The only time I look forward to a red light is when I'm trying to finish a text.

24. I have a hard time deciphering the fine line between boredom and hunger.

25. How many times is it appropriate to say "What?" before you just nod and smile because you still didn't hear or understand a word they said?

26. I love the sense of camaraderie when an entire line of cars team up to prevent a jerk from cutting in at the front. Stay strong, brothers and sisters!

27. Shirts get dirty. Underwear gets dirty. Pants? Pants never get dirty, and you can wear them forever.

28. Is it just me or do high school kids get dumber & dumber every year?

29. There's no worse feeling than that millisecond you're sure you are going to die after leaning your chair back a little too far.

30. As a driver I hate pedestrians, and as a pedestrian I hate drivers, but no matter what the mode of transportation, I always hate bicyclists.

31. Sometimes I'll look down at my watch 3 consecutive times and still not know what time it is.

32. Even under ideal conditions people have trouble locating their car keys in a pocket, finding their cell phone, and Pinning the Tail on the Donkey - but I'd bet my a$$ everyone can find and push the snooze button from 3 feet away, in about 1.7 seconds, eyes closed, first time, every time!

MEXICAN POSOLE SALAD

~Shared by Jean M., OH

Whole kernel corn could be subbed for the hominy, but then it wouldn't be a posole !! You hereby have the privilege of serving this at a meal in Las Vegas, if you so desire.

1 can each, rinsed well and drained and put in large bowl:
white hominy
yellow hominy
pink beans
pigeon peas (or a green kind )
black beans

1 large stalk celery
1/2 medium onion
1/2 green pepper
1 small jalapeno
some smoked red poblano (canned)

These should be chopped rather fine.

Blend well:
1 tsp chili powder
1/2 tsp cumin, garlic powder
salt and pepper to taste

Sprinkle over veggies, mix to coat well and refrigerate 1/2 hour or longer, covered well

Blend:
1/4 cup good olive oil (a tasteless oil ??)
1/3 cup vinegar
water to cut vinegar to taste
Sweeten with sugar to suit

(These amts may need adjusting to mix well with salad.)

I think this is what I want but dressing may not be enough. Also, the spices may need adjusting, or additions.


SMOKED SALMON PÂTÉ

~Shared by Larry Holmes, Toronto, Canada

4 ounces thinly sliced smoked salmon (lox style) cut up
1 6-ounce package cream cheese, softened
1 tablespoon snipped fresh chives
1 tablespoon snipped fresh parsley
1 tablespoon Dijon-style mustard
1 tablespoon capers (optional)
To garnish: (optional) capers, fresh chives, lox-style smoked salmon

Combine the first five ingredients, plus the 1 tablespoon of capers, if using, in a blender container or food processor bowl.  Cover and blend or process till smooth.  Pack in a crock or bowl.  Cover and refrigerate until well chilled.

Garnish as desired.

Serve with assorted crackers.

Serves 10 to 12.
 

EASY CHICKEN LIVER PÂTÉ

~Shared by Larry Holmes, Toronto, Canada

¾ cup chopped onion
1 large clove garlic, minced
2 tablespoons butter
1 pound chicken livers, drained
2 tablespoons Cognac or brandy
¼ teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
dash ground ginger
French bread

Cook onion and garlic in butter in a large skillet till tender. Add chicken livers.  Continue cooking over medium heat about 5 to 7 minutes or until livers are no longer pink inside, stirring occasionally.  Carefully add the Cognac, reduce heat.  Simmer, uncovered, 2 minutes.  Cool slightly.  Transfer mixture to a blender container or food processor bowl. Add salt, pepper, cloves, nutmeg and ginger.  Cover and blend or process mixture until smooth.  Pack pâté into a crock or bowl.  Cover surface with plastic wrap and chill.

To serve, allow pâté to stand at room temperature for 20 minutes.  Serve with French bread. 

Makes 16 servings.
 

OVEN-FRIED POTATO SKINS

~Shared by Larry Holmes, Toronto, Canada

3 large baking potatoes, about 1 pound total
1 tablespoon cooking oil
1 tablespoon grated Parmesan or Romano cheese
½ teaspoon paprika
½ teaspoon dried Italian seasoning, crushed
¼ teaspoon salt
¼  teaspoon garlic powder
½ cup fat-free or light dairy sour cream or salsa

Prick potatoes with a fork.  Bake  in a 425-degree oven for 40 to 50 minutes or until tender,  Cool.  Wrap and store in refrigerator.

At serving time halve baked potatoes lengthwise.  Scoop our the insides, leaving ¼-iinch-thick shells.  Lightly brush both sides of potato skin with oil. Cut each potato skin in half lengthwise.  Place cut side up on a large baking sheet.

Stir together  the cheese paprika, Italian seasoning, salt and garlic powder in a small bowl.  Sprinkle evenly over skins.  Bake in a 425-degree oven for 10 to 15 minutes or until crisp.  Pass hot skins with sour cream or salsa.

Makes 12 appetizers.


CURRIED CHEESE SPREAD

~Shared by Larry Holmes, Toronto, Canada

½ teaspoon curry powder
1 8-ounce package Neufchâtel cheese, softened
½ cup snipped alfalfa sprouts
¼ cup shredded carrot
Assorted vegetables:  celery sticks, zucchini sticks, cucumber slices and/or radishes
Melba toast, optional

In a  small mixing bowl stir together the ½ cup of carrot, onion, parsley, Parmesan cheese and the curry powder.  Add the  Neufchâtel   cheese and stir until well combined. Transfer  to a serving bowl.  Sprinkle with alfalfa sprouts and the remaining ¼ cup carrot.  Cover and chill to store.

Serve with small knives to spread on vegetables or Melba toast.

Makes 1 ½ cups or 21 tablespoons servings.


OVEN-FRIED POTATO SKINS

~Shared by Larry Holmes, Toronto, Canada

3 large baking potatoes, about 1 pound total
1 tablespoon cooking oil
1 tablespoon grated Parmesan or Romano cheese
½ teaspoon paprika
½ teaspoon dried Italian seasoning, crushed
¼ teaspoon salt
¼  teaspoon garlic powder
½ cup fat-free or light dairy sour cream or salsa

Prick potatoes with a fork.  Bake  in a 425-degree oven for 40 to 50 minutes or until tender,  Cool.  Wrap and store in refrigerator.

At serving time halve baked potatoes lengthwise.  Scoop our the insides, leaving ¼-iinch-thick shells.  Lightly brush both sides of potato skin with oil. Cut each potato skin in half lengthwise.  Place cut side up on a large baking sheet.

Stir together  the cheese paprika, Italian seasoning, salt and garlic powder in a small bowl.  Sprinkle evenly over skins.  Bake in a 425-degree oven for 10 to 15 minutes or until crisp.  Pass hot skins with sour cream or salsa.

Makes 12 appetizers.
 

CURRIED CHEESE SPREAD

~Shared by Larry Holmes, Toronto, Canada

½ teaspoon curry powder
1 8-ounce package Neufchâtel cheese, softened
½ cup snipped alfalfa sprouts
¼ cup shredded carrot
Assorted vegetables:  celery sticks, zucchini sticks, cucumber slices and/or radishes
Melba toast, optional

In a  small mixing bowl stir together the ½ cup of carrot, onion, parsley, Parmesan cheese and the curry powder.  Add the  Neufchâtel   cheese and stir until well combined. Transfer  to a serving bowl.  Sprinkle with alfalfa sprouts and the remaining ¼ cup carrot.  Cover and chill to store.

Serve with small knives to spread on vegetables or Melba toast.

Makes 1 ½ cups or 21 tablespoons servings.


MAKE-YOUR-OWN WARM DELIGHTS

~Shared by Luanne, FL

This might be good for L.V. and those who have a sweet tooth. It is a good recipe and I find it is just enough for a taste of something sweet. Sometimes I put a dollop of whip cream on or use ice cream.

Make your own Warm Delights. Very Easy

1: 1/2 cup Dry chocolate cake mix, 1/4 cup water, Mix until smooth. Drop a heaping tablespoon of canned chocolate fudge icing and swirl through cake mix. Top with marshmallow syrup (a jar of marshmallow cream that I dilute with several spoons of water and stir till it will pour). Bake in microwave for approximately 55-65 seconds.  ( I don't use the marshmallow )

2:  2/3 cup yellow cake mix, 1/3 water. Mix until smooth. Drop in sweetened coconut, swirl. Top with marshmallow syrup. Bake in microwave for anywhere from 60 to 75 seconds. Eat and enjoy!

The only thing tricky about this recipe is to remember that whatever measurement of cake mix you use, be sure to use 1/2 that same measure of water. Be sure your cooking dish will hold the amount of cake (it rises and can run over) and watch the baking time. Different amounts and different sauces can cause it to need a few seconds more of baking time.

Stick a fork into the cake part to see if it looks like baked cake, if not, add a few seconds cooking time. NEVER measure the cooking time in MINUTES! Get inventive and try different combinations. Really good and Cheap!


GREEN ONION CREAM CHEESE BACON DIP

~Shared by Luanne, FL

2 (8 oz) softened cream cheese (low fat is fine, tastes the same to me)
1 bunch sliced up green onions
8 slices bacon, cooked and crumbled
1/4 to 1/3 cup mayonnaise (depending on your taste, I use about 1/4)
1/3 to 1/2 cup fresh grated parmesan (again, to taste)

Mix it all up, let it sit in the fridge overnight if you can keep your hands out of it, and let it warm up just a bit for ease of spreading on crackers just before serving.


LAYERED REUBEN DIP

~Shared by Luanne, FL

8 oz. pkg. cream cheese, softened
2 cups shredded Swiss cheese
1/2 cup Thousand Island salad dressing
1 cup corned beef, chopped
1/2 cup sauerkraut, rinsed and drained
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees F. Mix cream cheese and 1 cup Swiss cheese in small bowl. Spread in bottom of 9" pie plate. Drizzle with half of salad dressing. Top with corned beef and sauerkraut. Drizzle with remaining salad dressing.

Top with remaining Swiss cheese and Parmesan cheese. Bake at 375 degrees F for 15-25 minutes until dip begins to bubble around edges and cheese is melted. Serve with crisp crackers, Melba toast, breadsticks and crusty toasted rye bread slices.


GUACAMOLE STUFFED CELERY

~Shared by Luanne, FL

1 stalk (bunch) celery, chilled
2 ripe avocados, mashed
1/2 c. minced onion
1-1/2 T. lemon juice
1-1/2 t. salt
3-4 drops hot-pepper sauce
1 c. chopped tomato

Trim stem end of celery; cut off leafy portion. Separate celery into ribs. Rinse in cold water and dry; wrap in plastic film and refrigerate. In med. bowl combine avocados, onion, lemon juice,salt & hot pepper sauce. Stir in tomato.

Refrigerate covered if not stuffing celery right away. Be sure to put the pit of the avocado in the mix so it won't turn brown.

Use about 3-4 T. guacamole mixture to fill each celery rib; cut in half or leave whole. Arrange on colorful serving plate. Serve immediately or dip the celery in it !!!!


JALAPENO CHEDDAR TOASTS

~Shared by Luanne, FL

8 oz. shredded aged cheddar cheese
1/2 c. light cream cheese, cubed
2 T. finely diced red bell pepper
2 T. minced jalapeno peppers
2 T. finely chopped parsley
36 slices baguette French bread, cut 1/3 " thick

In food processor, puree cheddar & cream cheese until smooth. Transfer to bowl; stir in red pepper, Jalapeno peppers and parsley. Spread bread slices with a generous t. of cheese mixture; arrange on baking sheets. Bake in oven 10-12 min in 375 oven. Bake until tops puffed & edges toasted. Serve warm.

Makes 36 appetizers.


ANTIPASTO SQUARES

~Shared by Luanne, FL

This dish is really good. It taste just as good cold also. This is a great appetizer to bring to your next party and it's a big hit.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes
Servings: 6

2 tubes of crescent rolls
1/4 lb domestic ham
1/4 lb Swiss cheese
1/4 lb hard salami
1/4 lb provolone cheese
1 package pepperoni
1 jar sweet roasted peppers
1 egg beaten

In a 9" x 13" pan spread out one package of crescent rolls then layer your ham, provolone cheese, pepperoni, salami, Swiss cheese the your peppers. Now spread your other crescent roll over the top making sure to seal it up. Brush the top with your beaten egg for a golden top. Bake at 350 degrees for about 15-20 minutes until golden brown. Cut into squares eat hot or cold.


FROZEN BLACKBERRY LEMON PIE

~Shared by Linda H., Rosharon, TX

This frozen treat is sure to please. The combination of tart blackberries and lemon yogurt with sweet whipped topping is a marriage made in heaven!

Serves: 6

1 (16-ounce) can blackberries in heavy syrup, drained with 1/4 cup syrup reserved
1/2 cup sugar
1 (8-ounce) container lemon-flavored yogurt
1 cup frozen whipped topping, thawed
1 (9-inch) prepared pie shell

Set aside 1/3 cup berries in a small bowl; cover and chill for use as a garnish.

In a medium bowl, combine the remaining berries, the reserved 1/4 cup syrup, and the sugar; beat with an electric beater on medium speed for 5 minutes, or until the berries are finely crushed.

Fold the yogurt into the crushed berries then fold in the whipped topping until well combined. Spoon into the pie shell; cover and freeze for at least 8 hours.

When ready to serve, garnish with the reserved berries then slice.

Source: MrFood.com


BLUEBERRY VINAIGRETTE

~Shared by Linda H., Rosharon, TX

Shake things up with a homemade salad dressing brimming with the fresh taste of blueberries. Let blueberries brighten your day!

Serves: 4

Ingredients

1 cup fresh or frozen blueberries, thawed, divided
1/4 cup vegetable oil
2 tablespoons orange marmalade
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon salt

In a blender container, combine half the blueberries with the remaining ingredients; blend until a smooth, thick dressing forms.

Drizzle dressing over salad and sprinkle with remaining blueberries.

Source: MrFood.com


TEXAS CRABGRASS

~Shared by Linda H., Rosharon, TX

TNT. Big Hit with my Bunko group

Yields: 20 servings

"Serve this hot cheesy crab and spinach dip with rice crackers!"  Gluten Free!

1 (10 ounce) package frozen chopped spinach, thawed and drained
1 onion, chopped
1/2 cup butter
1/2 pound crabmeat
3/4 cup grated Parmesan cheese
1/4 cup dry sherry

In a medium saucepan, place spinach with 1/4 cup water. Bring to a boil. Reduce heat to medium, cover and cook approximately 10 minutes, stirring occasionally.

In a medium saucepan over medium heat, slowly cook and stir onions in butter until tender.

Place spinach, onion, crabmeat, Parmesan cheese and dry sherry in a small baking dish. Mix thoroughly. Bake in the preheated oven 15 minutes, or until bubbly and lightly browned.

Source: Allrecipes.com


AVOCADO MELON SALAD WITH PICANTE HONEY DRESSING

~Shared by Linda H., Rosharon, TX

Serves: 6

1/2 cup Pace® Picante Sauce
3 Tbsp. honey
2 Tbsp. lime juice
1 Tbsp. vegetable oil (can leave this out – I do.)
3 cups spinach leaves torn in bite-size pieces
2 cups cubed cantaloupe
1 large avocado, peeled, pitted and cut into cubes
1/4 cup toasted slivered blanched almond

Mix Picante sauce, honey, lime juice and oil in small bowl.

Toss spinach, cantaloupe, avocado and Picante sauce mixture in large bowl until evenly coated. Sprinkle with almonds. Serve immediately.

Tip: To toast almonds, arrange almonds in single layer in shallow baking pan. Bake at 350°F. for 10 min. or until lightly browned.

Source: Campbell's Kitchen


TEX-MEX MEATBALL PIE

~Shared by Linda H., Rosharon, TX

 A refrigerated pie crust forms the base of this deliciously traditional pie filled with meatballs, corn, cheese and salsa.

1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
18 frozen cooked meatballs (about 1 inch), thawed
1 cup Green Giant® Niblets® frozen whole kernel corn
3/4 cup Old El Paso® Thick ‘n Chunky salsa
3/4 cup shredded Cheddar cheese (3 oz)
1 cup shredded lettuce
1/4 cup sour cream

Heat oven to 375°F. On ungreased cookie sheet, unroll pie crust . Place meatballs on center of crust.

In small bowl, mix corn and 1/2 cup of the salsa. Spoon corn mixture over meatballs. Fold edge of crust over filling (about 2 inches); ruffle decoratively.

Bake 35 to 40 minutes or until crust is deep golden brown. Sprinkle with cheese. Bake 3 to 5 minutes longer or until cheese is melted.

Top with lettuce and sour cream. Drizzle with remaining 1/4 cup salsa. Serve immediately.

1 Serving: Calories 340 (Calories from Fat 180); Total Fat 20g (Saturated Fat 9g, Trans Fat 0g); Cholesterol 60mg; Sodium 640mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 3g); Protein 11g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 10%; Iron 6% Exchanges: 1 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 High-Fat Meat; 2 Fat Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.

Taco-flavored Cheddar cheese is also great with this fun dinner pie.

If your meatballs are large, cut them in half before placing on the pie crust.


CURRIED CHICKEN BALLS

~Shared by Linda H., Rosharon, TX

Served last Wednesday at Bunko and these were a hit! Curried Chicken Balls are a very easy and quick appetizer recipe your guests will love. Roll the finished balls in toasted coconut or chopped cashews.

1 (8-ounce) package cream cheese, softened
1/4 cup mango chutney
2 teaspoons curry powder
2 cups cubed cooked chicken breast
2/3 cup cashews, coarsely chopped
1/4 cup sliced green onions
1 cup toasted coconut or 1 cup finely chopped cashews

In large bowl, beat cream cheese until softened. Add chutney and curry powder; beat until well mixed. Stir in chicken, coarsely chopped cashews, and green onion until well mixed.

Form mixture into 1" balls and roll in toasted coconut or finely chopped cashews to coat. Place on serving platter; cover and chill at least two hours until serving time.

Makes 24 appetizers


WATERMELON PUNCH

~Shared by Linda H., Rosharon, TX

1 small to medium watermelon
1 small can limeade
vodka to your taste (Can use ginger ale instead of vodka and if you must you can use water.)

Directions:

Cut watermelon in half and scoop out insides.  De-seed and place in blender in batches.

Blend until smooth.  With one of the batches add the limeade.  Mix all together and add vodka. Place in freezer to get slushy.  You can serve from the watermelon shells.  This is so refreshing it is very easy to over indulge on a hot day!


FAMOUS FREDS CHEESE DIP

~Shared by Patricia, Charlevoix, MI
 
1 (10 ounce) can RoTel tomatoes & green chilies
1 pound pasteurized American cheese, melted
Tortilla Chips
 
To tomatoes and chilies, add cheese which has been melted in a double boiler. Mix together and serve warm as dip with tortilla chips.

Makes 2 1/2-3 cups.


ORIENTAL CRAB SPREAD

~Shared by Patricia, Charlevoix, MI
 
1 (8 ounce) can sliced water chestnuts, drained
1/2 cup mayonnaise
2 whole green onions, sliced
2 tablespoons soy sauce
1 pound lump crab meat, drained and picked
Chopped parsley for garnish
 
Combine water chestnuts mayonnaise, onions and soy sauce in advance. Store in refrigerator. Just before serving, gently toss in crab meat. Sprinkle chopped parsley on top. Serve with crackers.


PEANUT RAISIN LOGS

~Shared by Patricia, Charlevoix, MI
 
1/2 cup peanut butter
1/2 cup light corn syrup
1/2 cup nonfat dry milk powder
1/2 cup confectioners sugar
1/2 cup raisins
 
Mix peanut butter, corn syrup, milk and sugar. Add raisins, mix well. Chill mixture. Divide into 24 pieces; form each into small log. Keep refrigerated.


REUBEN APPETIZER

~Shared by Rita K., Niceville, FL

This is a favorite appetizer with the men at our annual church Christmas get together.

1 cup shredded Swiss cheese
1 cup shredded American cheese
8 oz. Deli corned beef – chopped
1 cup mayonnaise
16 oz. Can sauerkraut- drained and chopped

Combine in a large bowl and mix.

Put in an 8 x 12 baking dish and bake in 350 degree oven until heated through and cheese is melted.  About 30 minutes.

Serve with Rye Party Bread.


EARTH'S CORE MEATBALLS

~Shared by Jim H., Calgary, Alberta, Canada

Ingredients

25 medium to large cherry tomatoes, halved and seeded
3 to 4 oz mozza cut into ¼ inch cubes
2 eggs divided
2 lbs ground beef
½ cup bread crumbs, divided
1 tsp salt
¾ tsp garlic powder
½ tsp pepper
Serve with cooked pasta and sauce or serve as appetizers and sauce

Directions

Preheat oven to 350deg. Line 2 baking sheets with foil and spray with Pam. Insert 1 cheese cube into 1 tomato half, cover with other tomato half to encase the cheese. Combine the ground beef with 1 lightly beaten egg, ½ cup bread crumbs, salt, garlic powder and pepper, mix well.

Shape 2 Tbsps mixture into 2 inch circles. Place cheese filled tomatoes in center, encase with meat mixture. Roll into a smooth ball. Place on baking sheet. Lightly beat remaining egg. Place remaining bread crumbs in another bowl. Dip meatballs in egg and roll in crumbs. Return to baking sheet and bake for 35 minutes or until meatballs are slightly crisp. Serve as you choose.


HOT MOLTEN BLOBS

~Shared by Jim H., Calgary, Alberta, Canada

Ingredients

1 12-oz package Pillsbury buttermilk biscuit dough
2 Tbsp mayo
1 Tbsp honey mustard
10 cubes ham in ¾ inch pieces
30 cubes cheddar in ¾ inch pieces

Directions

Pre heat oven to 400F. spray 10 muffing cups with Pam. Separate dough into individual biscuits, place 1 each into muffin cup. Combine mayo and mustard, blend well. Spoon mixture into each biscuit. Top with 1 ham cube and 3 cheese cubes. Bake about 12 minutes until overflowing with cheese. Let stand 3 minutes before removing from pan.


VANILLA WAFER DESSERT

~Shared by Jim H., Calgary, Alberta, Canada

Ingredients

24 Tbsps butter melted
½ lb vanilla wagers, crushed
½ cup butter
1 ½  cups icing sugar
2 large eggs
1 small can pineapple, crushed and drained
1 cup whipping cream

Mix melted butter with ½ of wafers. Sprinkle on bottom of pan, pat down. Cream butter and sugar together then add eggs. Spread over wafers. Add layer of crushed pineapple. Cover with whipped cream and sprinkle with remaining crumbs Chill.


ALL-AMERICAN TRIFLE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 cups cold milk
1 pkg. (4 serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 (13.6 ounce) package fat free pound cake, cut into 1/2-inch cubes
1 pint strawberries, sliced
1 cup blueberries
1 (8 ounce) tub COOL WHIP FREE Whipped Topping, thawed

Directions

Pour milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Place 1/2 of the cake cubes in 3-quart serving bowl; top with 1/2 each of the fruits. Spread pudding mixture over fruit. Repeat layers of cake and fruit. Top with whipped topping. Refrigerate at least 1 hour or until ready to serve.


LIPTON BERRY FIZZ

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/3 c. Lipton instant tea powder
5 c. water
2 cans (6 oz. each) frozen lemonade concentrate, thawed
1 pkg. (10 oz.) frozen raspberries or strawberries, thawed
1 can (12 oz.) lemon soda, ginger ale, or club soda, chilled

In large pitcher, combine Lipton instant tea powder, water, lemonade and raspberries, chill. Just before serving add lemon soda; serve with ice. Makes about 2 quarts.


BAKED PIZZA DIP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

Prep: 5 min
Total: 25 min

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 tsp. Italian seasoning
1/8 tsp. garlic powder
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided
1/2 cup pizza sauce
2 Tbsp. chopped green pepper
2 Tbsp. chopped red pepper

BEAT cream cheese and seasonings with electric mixer on medium speed until well blended. Spread on bottom of 9-inch pie plate. Top with 1 cup of the mozzarella cheese, pizza sauce, remaining 1 cup mozzarella cheese and peppers.

BAKE at 350°F for 15 to 20 minutes or until mixture is thoroughly heated and cheese is melted. Serve with STELLA D'ORO Breadsticks.

Makes 10 servings

Great Substitute:
Substitute 1/2 cup spaghetti sauce for pizza sauce.

Source: Kraft Foods


HOT ARTICHOKE CROSTINI

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 baguette
1 cup mayo
1 cup grated Parmesan cheese
2 garlic cloves, minced
1- 14 oz can artichoke hearts, drained & chopped

Preheat oven to 400F. Slice bread into appox. 36-1/4" slices. Place slices on foil lined baking sheet. Bake for for 5 minutes until lightly brown. Combine mayo, cheese, garlic & artichoke hearts. Spread on the bread slices. Bake at 400F for 5 minutes or until cheese melts. Garnish with some chopped green onions, diced tomatoes or crumbled bacon.


BACON-WRAPPED SMOKIES

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 pound sliced bacon, cut into thirds
1 (14 ounce) package beef cocktail wieners
3/4 cup brown sugar, or to taste

Preheat the oven to 325 degrees F (165 degrees C).

Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.

Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.


APPETIZER MEATBALLS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 cups ketchup
1/2 cup water
1/2 cup white vinegar
1/2 cup honey
2 tablespoons Worcestershire sauce
1 tablespoon dried minced onion
1/4 teaspoon pepper
1 dash garlic powder
dash cayenne pepper
2 1/2 pounds frozen fully cooked meatballs

In a Dutch oven, combine the first nine ingredients Bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Meanwhile, thaw meatballs in microwave according to package directions. Stir into sauce; heat through.


SAVORY SUMMER VEGGIE TARTS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

15 (2 inch) frozen, miniature pastry shells
1 (10.75 ounce) can cream of chicken soup
1/4 cup milk
1 hot chile pepper, seeded and minced
1 dash Worcestershire sauce
1 dash hot sauce
salt and ground black pepper to taste
 
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 cup finely chopped sweet onion
1/4 cup chopped red bell pepper
3/4 cup chopped asparagus
1/2 cup grated Parmesan
1/4 cup chopped flat-leaf parsley

Preheat oven to 400 degrees F (200 degrees C).

Bake the frozen pastry shells in the preheated oven for 10 minutes; remove and set aside.

Reduce the oven temperature to 350 degrees F (175 degrees C).

Whisk together the condensed soup, milk, chile pepper, Worcestershire, hot sauce, salt and pepper in a saucepan over low heat.

Preheat the olive oil in a large skillet over medium-high heat. Cook the garlic, onion, red pepper, and asparagus until tender. Stir the soup mixture in with the vegetables and spoon into the prepared pastry shells. Sprinkle with cheese.

Bake in the preheated oven for 20 minutes. Remove from the oven and cool for 10 minutes before garnishing with parsley to serve.


CHEESE BALL

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 (8 ounce) packages cream cheese, softened
1/2 cup shredded sharp Cheddar cheese
3 ounces blue cheese
1/2 cup butter, melted
1/2 cup finely chopped black olives
2 tablespoons finely chopped green onions
1 teaspoon garlic salt
2 dashes Worcestershire sauce
1 cup chopped walnuts

In a large bowl, mix the cream cheese, Cheddar cheese, blue cheese, butter, olives, green onions, garlic salt, and Worcestershire sauce. Cover, and refrigerate 30 minutes, until firm.

Form the mixture into 2 balls, and roll in the walnuts to coat.


ASIAGO SUN-DRIED TOMATO DIP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

3 tablespoons chopped sun-dried tomatoes (not oil-packed)
1 cup water
1 package (3 oz) cream cheese, softened
1/2 cup finely shredded Asiago cheese (2 oz)
3/4 cup sour cream
1/4 cup thinly sliced green onions (4 medium)
Assorted fresh vegetables or baguette slices, if desired
 
In small bowl, mix tomatoes and water; let stand 30 minutes. Drain thoroughly.

In 3-cup microwavable ceramic fondue pot, mix tomatoes, cheeses, sour cream and onions. Microwave uncovered on Medium 3 minutes, stirring every minute, until cheese is melted.

Place fondue pot on stand with candle to keep dip warm. Serve dip with assorted vegetables or baguette slices.


FESTIVE SHRIMP TARTS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 egg lightly beaten
1/2 C. mayonnaise
1 T. Dijon mustard
1 lb. frozen cooked salad shrimp, thawed and patted dry
4 green onions chopped
1 (8 oz) can whole kernel corn, drained and patted dry
1/4 C. chopped celery
1/4 C. chopped sweet red pepper
2 T. capers drained and minced
1 T. minced fresh cilantro
2 garlic cloves minced
1 t. chili powder
1/4 t. pepper
4 (2 oz) pkg. miniature phyllo tart shells
1/2 small green pepper cut into small strips

In a small bowl combine the egg, mayonnaise and mustard.  Stir into the shrimp, onions, corn, celery, red peppers, capers, cilantro, garlic, chili powder and pepper.  Spoon about 2 t. filling into each tart shell.

Place on baking sheets; bake at 350 for 7-10 minutes or until tops begin to brown.  Top with green pepper strips.  Serve warm.


BAKED CREAM CHEESE APPETIZER

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1/2 (8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese
1/2 teaspoon dried dill weed
1 egg yolk, beaten

Unroll dough on a lightly floured surface; press together seams to form a 12 x 4 inch rectangle. Sprinkle one side of the cream cheese with half of the dill weed. Place brick of cream cheese dill side down in center of dough. Sprinkle dill on top of cream cheese. Enclose cream cheese by bringing sides of dough together and pressing edges to seal. Place dough on lightly greased cookie sheet. Brush with beaten egg.

Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes. Serve warm.


BLUE CHEESE CHICKEN WING DIP

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

2 skinless, boneless chicken breast halves
1 (12 fluid ounce) can or bottle hot chicken wing sauce
6 tablespoons butter
1 (8 ounce) package cream cheese, softened
1 (16 ounce) bottle blue cheese dressing

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

Place chicken in a pot with enough water to cover. Bring to a boil and cook 25 minutes, until chicken juices run clear. Drain liquid from pot and shred chicken. Mix wing sauce and butter into pot. Bring to a boil, reduce heat to low and simmer 10 minutes.

Spread cream cheese over the bottom of an 8x8 inch baking dish. Pour chicken mixture over cream cheese. Top with dressing.

Bake 15 minutes in the preheated oven, until hot and bubbly.


ALMOND BARK SNACK

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
10 ounces white almond bark
3 cups Honeycomb cereal
3 cups Rice Chex cereal
3 cups pretzel sticks
Pecans, optional
 
Melt the white almond bark in the microwave. In the meantime, add the cereals and pretzels in a large bowl. When the almond bark is soft, add to the cereal and pretzel mixture, stirring until well coated. Put mixture on waxed paper until cool. Break into pieces and store in an airtight container in a cool place.


APPLE AND SAUSAGE COCKTAIL APPETIZERS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
2 tbsp. margarine
1 lg. onion, chopped
1/2 c. apple jelly
1/2 c. packed brown sugar
2 lb. cocktail-size smoked sausages
3 apples, peeled, cored & sliced
1 tbsp. cornstarch
2 tbsp. warm water
 
In a large skillet, melt butter over medium high heat. Add onion and saute, stirring constantly, until onion is golden. Stir in apple jelly and brown sugar. Add sausages and reduce heat to medium-low. Cook, stirring occasionally, 20 minutes or until mixture begins to thicken. Add apples, partially cover pan and cook 10 minutes or until apples are tender. Combine cornstarch and water and stir into mixture in pan. Cook 2 to 3 minutes more or until mixture thickens. Serve warm.

Yield: about 30 appetizers.


MINIATURE QUICHE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

1 stick butter
2 oz. cream cheese
1 cup flour
½ teaspoon salt
1 tablespoon onion flakes
2 eggs, beaten
1 cup milk
1 cup grated Swiss cheese
salt & pepper    

Mix butter, cream cheese, flour and salt. Pat into mini-muffin tins. Sprinkle onion flakes and grated Swiss cheese in each. Mix milk, eggs, salt and pepper. Divide evenly between 2 dozer mini quiche shells. Bake at 375ºF for 20 minutes.

RC Note: Make this recipe quick and easy by using prepared pie shells, cutting circles to fit mini-muffin tin cups.

 
STUFFED MUSHROOMS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 pkg. Jimmy Dean Spicy Sausage
1 lb. mushrooms
1 pkg (8 oz.) cram cheese
Lemon juice
Salt & pepper
Hot Pepper Sauce    

Fry sausage, drain very well. Mix sausage, cream cheese, lemon juice to taste, salt, pepper and hot Pepper Sauce. Remove stems from mushrooms. Stuff mushrooms with filling. Bake at 350ºF for 15 minutes.

 
ORIENTAL CHICKEN TARTLETS

~Shared by Jean, Syracuse, NY
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1-½ lbs. chicken breast
2 tablespoons soy sauce
1-½ tablespoons sweet rice wine vinegar
¼ cup peanut oil
¼ cup vegetable oil
6 parsley sprigs, chopped
2 scallions, minced

Cook chicken breast. Let cool. Skin and bone chicken breasts. Place all ingredients if food processor. Chop (do not puree). Place in prepared tart crusts.

 
BEAN DIP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 can refried beans
1 cup picante sauce
4 oz. Monterey jack cheese, grated
4 oz. sharp cheddar cheese, grated
¾ cup sour cream
3 oz. cream cheese
1 tablespoon chili powder
½ teaspoon cumin

Place all ingredients in food processor. Blend until smooth. Pour into oven-proof dish and bake until thoroughly heated, about 30 minutes. This recipe can also be microwaved. Serve with tortilla chips.

 
EASY ONION CANAPÉS

~Shared by Jean, Syracuse, NY
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¼ cup fresh grated parmesan cheese
¼ cup mayonnaise
2 to 3 onions (2” diameter)
7 slices firm, white bread.

Mix cheese and mayonnaise. Slice onions very thin. Cut bread into about 20 rounds, each 2” in diameter. Place a slice of onion on each round. Top with 1 teaspoon of the cheese/mayo mixture. Place on baking sheet and broil for about 2 minutes or until golden. Serve hot.

 
TORTILLA MELTS

~Shared by Jean, Syracuse, NY
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Vegetable Oil
4 flour tortillas
1/4 teaspoon salt
1 cup Monterey jack cheese, grated
1 cup cheddar cheese, grated
1/2 cup green chilies, chopped and drained
2/3 cup chopped onion    

Heat oil in skillet and fry tortillas until slightly golden. Drain on paper towels. Place 2 flour tortillas on a cookie sheet. Sprinkle with cheese, chilies, and onions. Top with the remaining tortillas and press down lightly.

Bake at 375ºF for 8 to 10 minutes or until cheese is melted. Remove from oven and cut into 8-10 wedges per round. Serve hot.

 
BAKED BRIE

~Shared by Jean, Syracuse, NY
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Small wheel of brie
Brown sugar
Chopped pecans
One sheet Pepperidge Farm puff pastry

Place brie in a decorative baking dish. Cover top with 1/2 " sugar and sprinkle liberally with pecans. Cut corners off defrosted pasty to create a circle. Place on top of brie. Fold down sides to cover completely with pastry. Bake 375ºF for 25 minutes, let stand for 15-20 minutes. Serve with water crackers.

 
EASY SHRIMP DIP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

8 oz. cream cheese
8 oz. sour cream
1-½ pkg. Italian dressing mix
1 teaspoon lemon juice
1- 4½ oz. can tiny shrimp.

Mix all ingredients. Chill and serve with butter crackers or rippled potato chips.

 
PUMPKIN DIP

~Shared by Jean, Syracuse, NY
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1 - 8 oz. container frozen whipped topping, thawed
1 - 5 oz. package instant vanilla pudding mix
1 - 15 oz. can solid pack pumpkin
1 teaspoon pumpkin pie spice
1 - 8 oz. brick cream cheese, softened.

In large bowl, mix together instant vanilla pudding mix, pumpkin, cream cheese and pumpkin pie spice. Fold in the thawed whipped topping. Chill in the refrigerator until served. Serve with gingersnaps, gingerbread men or pieces of homemade gingerbread.

 
MINI FLORENTINE CUPS

~Shared by Jean, Syracuse, NY
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1 pkg. (10oz.) frozen chopped spinach, cooked, well drained
1/2 cup Mozzarella Cheese
1/3 cup light cream cheese spread
1 tablespoon grated parmesan cheese
1 tablespoon finely chopped onion
1/4 teaspoon garlic powder
24 slices thinly shaved oven roasted turkey breast

Preheat oven to 350ºF. Mix all ingredients except turkey until well blended. Flatten turkey slices; place 1 slice in each of 24 mini-muffin pan cups. Fill each with 1-1/2 teaspoons spinach mixture.

Bake 15 minutes or until heated through. Serve warm.

Makes 24 servings.

RC Note: Assemble appetizer several hours in advance; cover and refrigerate until ready to serve. Then, uncover and bake as directed.

 
ARTICHOKE-PARMESAN SQUARES

~Shared by Jean, Syracuse, NY
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1-1/2 oz. pkg. dry vegetable soup mix, divided
1/2 cup mayonnaise
1/2 cup sour cream
2 - 8oz. pkgs. refrigerated crescent roll dough
10-oz. pkg. frozen chopped spinach, thawed and drained
14-oz. can artichoke hearts, drained and chopped
8-oz. can water chestnuts, drained and chopped
4 oz. feta cheese, crumbled
2 to 3 cloves garlic, pressed
1/2 cup pine nuts, toasted and chopped
1/4 cup grated Parmesan cheese

Blend together half the dry soup mix, mayonnaise and sour cream; set aside. (Use remaining soup mix for another recipe) Unroll packages of crescent dough on a greased 15 x 10" jelly roll pan. Seal perforations of dough and press dough up sides of pan to form crust.

Bake at 375ºF for 10-12 minutes or until golden. Add spinach, artichokes and water chestnuts to the mayonnaise mixture; stir in feta cheese and garlic.

Fold in pine nuts and spread mixture over crust. Sprinkle with Parmesan cheese. Bake an additional 10-12 minutes or until heated through. Cut into 2-inch squares.

Makes about 35 squares.



BAKED DELI SANDWICH

~Shared by Jean, Syracuse, NY
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1 loaf (1 pound) frozen bread dough, thawed
2 tablespoons butter, melted
1/4 teaspoon garlic salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon pizza seasoning
1/4 pound sliced deli ham
6 thin slices mozzarella cheese
1/4 pound sliced deli smoked turkey breast
6 thin slices cheddar cheese
Pizza sauce, warmed, optional

On a baking sheet coated with nonstick cooking spray, roll dough into a small rectangle. Let rest for 5-10 minutes. In a small bowl, combine the butter and seasonings. Roll out dough into a 14-in. x 10-in. rectangle. Brush with half of the butter mixture.

Layer the ham, mozzarella cheese, turkey and cheddar cheese lengthwise over half of the dough to within 1/2 in. of edges. Fold dough over and pinch firmly to seal. Brush with remaining butter mixture.

Bake at 400 degrees for 10-12 minutes or until golden brown. Cut into 1-in. slices. Serve immediately with pizza sauce if desired.

Makes 4-6 servings.



SAUSAGE MUSHROOM APPETIZERS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

48 large fresh mushrooms
2 eggs, lightly beaten
1 pound bulk pork sausage, cooked and crumbled
1 cup (4 ounces) shredded Swiss cheese
1/4 cup mayonnaise
3 tablespoons butter or margarine, melted
2 tablespoons finely chopped onion
2 teaspoons spicy brown or horseradish mustard
1 teaspoon garlic salt
1 teaspoon Cajun seasoning
1 teaspoon Worcestershire sauce

Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients.

Stuff into the mushroom caps. Place in two greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees for 16-20 minutes or until heated through.

Makes 4 dozen.



CHIVE-ONION VEGETABLE DIP

~Shared by Jean, Syracuse, NY
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3/4 cup ricotta cheese
3 tablespoons sour cream
1 tablespoon milk
1/4 teaspoon garlic salt
1/8 teaspoon salt
Dash pepper
1 tablespoon chopped green onion
1 tablespoon snipped chives
Assorted raw vegetables

In a blender, combine the first six ingredients; cover and process until smooth. Stir in onion and chives. Cover and refrigerate for at least 1 hour. Serve with vegetables.

Makes about 1 cup.



EASY BLACK BEAN SALSA

~Shared by Jean, Syracuse, NY
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3/4 cup ricotta cheese
3 tablespoons sour cream
1 tablespoon milk
1/4 teaspoon garlic salt
1/8 teaspoon salt
Dash pepper
1 tablespoon chopped green onion
1 tablespoon snipped chives
Assorted raw vegetables

In a blender, combine the first six ingredients; cover and process until smooth. Stir in onion and chives. Cover and refrigerate for at least 1 hour. Serve with vegetables.

Makes about 1 cup.



BREAD BOWL APPETIZER

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1-3/4 cups sour cream
1-3/4 cups mayonnaise
3/4 cup shredded cheddar cheese
1/4 pound deli pastrami, finely chopped
1/4 pound deli ham, finely chopped
3 tablespoons finely chopped green onions
2 teaspoons onion powder
2 teaspoons celery seed
1 unsliced round bread (1 pound)
Cracker and/or raw vegetables

In a bowl, combine the first nine ingredients; cover and chill for 8 hours or overnight. To serve dip, cut the top fourth off the loaf of bread.

Carefully hollow out bottom of loaf, leaving a 1/2-in. shell. (Save top and removed bread for another use.) Fill shell with dip. Serve with crackers and/or vegetables.

Makes 6 cups dip.



SLUMBER PARTY PIZZA

~Shared by Jean, Syracuse, NY
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1 prebaked Italian bread shell crust (14 ounces)
3 cups shredded cooked chicken
1 cup barbecue sauce
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Minced fresh parsley

Place the crust on a 14-in. pizza pan. Combine the chicken and barbecue sauce; spread over crust. Sprinkle with cheeses.

Bake at 450 degrees for 8-10 minutes or until cheese is melted. Sprinkle with parsley.

Makes 8 slices.



BANDITO  CHICKEN WINGS

~Shared by Jean, Syracuse, NY
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12 whole chicken wings (about 2 pounds)
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter or margarine, divided
2 tablespoons cooking oil
1/2 cup taco sauce
1/4 cup barbecue sauce
1/4 cup French salad dressing
1 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce

Cut chicken wings into three sections; discard wing tips. Sprinkle with salt and pepper. In a skillet over medium heat, combine 2 tablespoons butter and oil. Fry chicken until brown, about 6-8 minutes on each side.

Place in a greased 13-in. x 9-in. x 2-in. baking dish. In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and remaining butter; cook and stir over medium heat until butter is melted and sauce is blended.

Pour 1/2 cup over the chicken wings. Bake, uncovered, at 300 degrees for 15-20 minutes or until chicken juices run clear. Serve with the remaining sauce.

Makes 8-10 servings.



CHEESE BREAD STICKS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 jar (5 ounces) sharp American cheese spread
1/2 cup butter or margarine, softened
1 egg white
1 loaf unsliced bread (1 pound)

In a mixing bowl, beat cheese spread, butter and egg white until fluffy. Cut crust from bread. Slice bread 1 in. thick; cut each slice into 1-in. strips. Spread the cheese mixture on all sides of each strip and place 2 in. apart on greased baking sheets.

Bake at 350 degrees for 12-15 minutes or until lightly browned. Serve warm. Unbaked cheese sticks may be frozen for up to 4 months. Bake as directed (they do not need to be thawed first).

Makes 9 servings.



STRIPED FRUIT POPS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2 cups sliced fresh strawberries
3/4 cup honey, divided
12 plastic cups or Popsicle molds (3 ounces each)
6 kiwifruit, peeled and sliced
12 Popsicle sticks
1-1/3 cups sliced fresh ripe peaches

In a blender or food processor, place the strawberries and 1/4 cup honey; cover and process until smooth. Pour into cups or molds.

Freeze for 30 minutes or until firm. In a blender or food processor, place kiwi and 1/4 cup honey; cover and process until smooth.

Pour over frozen strawberry layer; insert Popsicle sticks. Freeze until firm. Repeat with peaches and remaining honey; pour over kiwi layer. Freeze until firm.

Makes 1 dozen.



SWEET 'N' HOT MUSTARD DIP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1-1/2 cups honey
1 cup white vinegar
3 eggs
2 containers (1-3/4 ounces each) ground mustard
1/2 teaspoon salt
Pretzels, cooked chicken fingers or sausage slices

In a blender, combine the first five ingredients; cover and process until blended. Pour into a saucepan; cook and stir

Pour into small jars. Cover and refrigerate for up to 1 week. Serve with pretzels, chicken fingers or sausage.

Makes 2-1/3 cups.



STUFFED LOAF

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 unsliced round French or sourdough bread (1 pound)
4 ounces bulk Italian sausage
4 ounces bulk pork sausage
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup sliced fresh mushrooms
4 eggs, lightly beaten
1/2 cup each shredded Monterey Jack and cheddar cheese

Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4-in. shell. Save removed bread for another use. In a large skillet, cook sausage, onion, green pepper and mushrooms until sausage is no longer pink and vegetables are tender.

Remove mixture and set aside; drain all but one tablespoon of drippings. Add eggs; cook and stir gently until set. Stir in sausage mixture; remove from the heat. Place bread bottom on a large sheet of foil.

Combine cheeses; sprinkle half in the bread bottom, Spoon in egg mixture and cover with remaining cheese. Replace bread top and wrap tightly with foil. Bake at 400 degrees for 25 minutes or until filling is heated through.

Makes 4-6 servings.



BREADED CHICKEN WINGS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2/3 cup dry bread crumbs
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1 egg
1 tablespoon water
10 whole chicken wings

In a large resealable plastic bag, combine the bread crumbs, onion powder, basil, garlic salt and paprika. In a small bowl, whisk egg and water. Cut chicken wings into three sections; discard wing tips.

Dip wings in egg, then place in bag and shake to coat. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425 degrees for 30-35 minutes or until juices run clear, turning once.

Makes 6-8 servings.



GIANT PRETZELS

~Shared by Jean, Syracuse, NY
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1 cup plus 2 tablespoons water (70° to 80°)
3 cups all-purpose flour
3 tablespoons brown sugar
1-1/2 teaspoons active dry yeast
2 quarts water
1/2 cup baking soda
Coarse salt

In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope; form into pretzel shape.

In a saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels.

Place pretzels on greased baking sheets. Bake at 425 degrees for 8-10 minutes or until golden brown. Spritz or lightly brush with water. Sprinkle with salt.

Makes 8 pretzels.



DOUBLE CHILI CHEESE DIP

~Shared by Jean, Syracuse, NY
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1 package (8 ounces) reduced-fat cream cheese, softened
1 can (15 ounces) turkey chili without beans
4 green onions, thinly sliced
3 tablespoons chopped green chilies
1/4 cup sliced ripe olives, optional
1 cup (4 ounces) shredded reduced-fat cheddar cheese
Baked tortilla chips

Spread cream cheese into a 9-in. pie plate or quiche dish that has been coated with nonstick cooking spray. Top with chili, onions, chilies and olives if desired.

Sprinkle with cheese. Bake, uncovered, at 350 degrees for 15-20 minutes or until the cheese is melted. Serve with tortilla chips.

Makes 8 servings.



GARLIC CRESCENTS

~Shared by Jean, Syracuse, NY
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1/2 cup small-curd cottage cheese
1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1-1/2 cups all-purpose flour
2 tablespoons olive oil
1 cup grated Parmesan cheese
2 teaspoons dried basil
1 teaspoon garlic powder

In a food processor, combine cottage cheese, butter and cream cheese; cover and process until smooth. Add flour; cover and process until mixture forms a ball.

Divide dough into two portions. On a floured surface, roll each portion into a 10-in. circle. Brush with oil. Sprinkle with Parmesan cheese, basil and garlic powder. Cut each circle into 12 wedges.

Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends of each to form a crescent shape. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove to wire racks; serve warm.

Makes 2 dozen.



APPETIZER MEATBALLS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 pound ground beef
1 egg, lightly beaten
1/2 cup soft bread crumbs
1/4 cup milk
1/3 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon Worcestershire sauce

Sauce
1/2 cup ketchup
1/2 cup chopped onion
1/3 cup sugar
1/3 cup vinegar
1 tablespoon Worcestershire sauce
1/8 teaspoon pepper

Combine the first seven ingredients; mix well. Shape into 1-in. balls. In a skillet over medium heat, brown meatballs; drain. Place in a 2-1/2-qt. baking dish.

Combine sauce ingredients. Pour over meatballs. Bake, uncovered, at 350 degrees for 50-60 minutes or until meatballs are done.

Makes about 3 dozen.



AUSSIE SAUSAGE ROLLS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1-1/4 pounds bulk pork sausage
1 medium onion, finely chopped
2 teaspoons snipped chives
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
2 garlic cloves, minced
1 teaspoon paprika, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed

In a bowl, combine the sausage, onion, chives, basil, garlic, 3/4 teaspoon paprika, salt and pepper. Unfold pastry onto a lightly floured surface. Roll each pastry sheet into an 11-in. x 10-1/2-in. rectangle. Cut widthwise into 3-1/2-in. strips.

Spread 1/2 cup of sausage mixture down the center of each strip. Fold pastry over and press edges together to seal. Cut each roll into six pieces.

Place seam side down on a rack in a shallow baking pan. Sprinkle with remaining paprika. Bake at 350 degrees for 20-25 minutes or until golden brown.

Makes 3 dozen.



AVOCADO FRUIT SALAD

~Shared by Jean, Syracuse, NY
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3 medium ripe avocados, pitted and peeled
2 tablespoons lemon juice
1/2 cup plain yogurt
2 tablespoons honey
1 teaspoon grated lemon peel
1 medium apple, chopped
1 medium firm banana, cut into 1/4-inch slices
1 cup halved seedless grapes
1 can (11 ounces) mandarin oranges, drained

Cut avocados into chunks; toss with lemon juice. Drain, reserving the lemon juice; set avocados aside.

For dressing, in a small bowl, combine the yogurt, honey, lemon peel and reserved lemon juice. In a large bowl, toss the apple, banana, grapes, oranges and avocados. Serve with dressing.

Makes 6 servings.



BAKED ONION DIP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 cup mayonnaise
1 cup chopped sweet onion
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic salt
1 cup (4 ounces) shredded Swiss cheese
Minced fresh parsley, optional
Assorted crackers

In a bowl, combine mayonnaise, onion, Parmesan cheese and garlic salt; stir in Swiss cheese. Spoon into a 1-qt. baking dish.

Bake, uncovered, at 325 degrees for 40 minutes. Sprinkle with parsley if desired. Serve with crackers.

Makes 2 cups.



DIPPED STRAWBERRIES

~Shared by Jean, Syracuse, NY
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1 quart fresh strawberries with stems
1-2/3 cups vanilla or white chips
2 tablespoons shortening, divided
1 cup (6 ounces) semisweet chocolate chips

Wash strawberries and gently pat until completely dry. In a heavy saucepan or microwave, melt vanilla chips and 1 tablespoon shortening; stir until smooth.

Dip each strawberry until two-thirds of the berry is coated, allowing the excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate for 30 minutes or until set.

Melt chocolate chips and remaining shortening; stir until smooth. Dip each strawberry until one-third is coated. Return to baking sheet; refrigerate for 30 minutes or until set.

Makes 2-1/2 dozen.



WAFFLE FRY NACHOS

~Shared by Jean, Syracuse, NY
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1 package (22 ounces) frozen waffle fries
10 bacon strips, cooked and crumbled
3 green onions, sliced
1 can (6 ounces) sliced ripe olives, drained
2 medium tomatoes, seeded and chopped
2/3 cup salsa
1-1/2 cups (6 ounces) shredded cheddar cheese
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
Sour cream

Bake fries according to package directions. Transfer to a 10-in. ovenproof skillet.

Top with the bacon, onions, olives, tomatoes, salsa and cheese. Return to the oven for 5 minutes or until cheese is melted. Serve with sour cream.

Makes 6-8 servings.


ARTICHOKE DIP

~Shared by Jean, Syracuse, NY
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1 can artichoke hearts, drained, about 14 to 15 ounces
2 tablespoons finely chopped onion
1/3 cup mayonnaise
juice of 1/2 lemon, about 1 to 1 1/2 tablespoons
1/4 teaspoon cayenne pepper, or to taste
4 slices bacon, cooked, drained, crumbled
salt and pepper, to taste

Preparation: Drain and mash the artichoke hearts; combine well with the onion, mayonnaise, lemon juice, and cayenne. Add the crumbled bacon to the artichoke mixture. Taste and add salt and pepper as desired. Chill before serving.

Makes about 1 1/2 cups.


SHRIMP DIP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2 cups sour cream
1 package (3 ounces) cream cheese, softened
1 envelope dry onion soup mix
1 can (5 ounces) shrimp, drained and chopped
1 tablespoon finely chopped green bell pepper
1 tablespoon chopped pimiento
dash sage

Preparation: Blend sour cream into cream cheese. Mix in remaining ingredients. Chill. Serve with chips or crackers.

Makes about 3 cups.


PORCUPINE MEATBALLS

~Shared by Jean, Syracuse, NY
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Ingredients:

1 pound lean ground beef
1/3 cup uncooked long-grain rice
1/4 cup chopped onion
1/4 cup water
1 teaspoon salt
dash ground black pepper
1 can condensed tomato soup
1/2 teaspoon chili powder
1/2 cup water

Preparation:

Combine the ground beef, rice, onion, 1/4 cup of the water, salt, and pepper. Shape meat mixture into 12 to 15 meat balls. Combine the soup, chili powder, and water in a large saucepan; bring to a boil. Add meatballs; reduce heat, cover, and simmer over very low heat for 1 hour. Stir occasionally.

Serves 4.



VEGGIE FRENCH BREAD

~Shared by Jean, Syracuse, NY
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2 large tomatoes, chopped
1 medium cucumber, peeled and chopped
4 green onions, sliced
1/2 cup chopped green pepper
3/4 cup Italian or Greek salad dressing
1 unsliced loaf French bread, cut into 1-inch slices

In a large bowl, combine the first five ingredients; toss. Toast bread until lightly browned; top with the tomato mixture. Serve immediately.

Makes 8-10 servings.



BAKED BRIE

~Shared by Jean, Syracuse, NY
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1/4 cup butter (no substitutes), softened
1 package (3 ounces) cream cheese softened
3/4 cup all-purpose flour
1 round (8 ounce) Brie
1 egg
1 teaspoon water
Assorted crackers and fresh fruit

In a large mixing bowl, beat the butter, cream cheese and flour on low speed until mixture forms a ball. Divide in half and wrap each portion in plastic wrap; refrigerate for 30 minutes.

On a lightly floured surface, roll out each portion into a 7-in. circle about 1/8 in. thick. Place one circle on an ungreased baking sheet. Place Brie on pastry and top with remaining pastry circle; pinch edges to seal. Flute bottom edge if desired.

In a small bowl, beat egg and water; brush over top and sides of pastry. Bake at 400 degrees for 15-20 minutes or until golden brown. Immediately remove from the baking sheets. Let stand for 30 minutes before serving. Serve with crackers and fruit.

Makes 8 servings.



CHILI CHEDDAR PINWHEELS

~Shared by Jean, Syracuse, NY
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1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chilies, drained
2 tablespoons picante sauce
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
2 tubes (8 ounces each) refrigerated crescent rolls
Additional chili powder, optional

In a mixing bowl, beat cream cheese. Add the cheddar cheese, chilies, picante sauce, chili powder, garlic salt and onion powder.

Separate each tube of crescent roll dough into four rectangles; press perforations to seal. Spread about 1/4 cup cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side. Wrap in plastic wrap and chill for at least 1 hour.

Cut each roll into eight slices; place on ungreased baking sheets. Sprinkle with additional chili powder if desired. Bake at 350 degrees for 10-12 minutes or until golden brown.

Makes 64 appetizers.



SAUSAGE SWIRLS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

4 cups all-purpose flour
1/4 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2/3 cup vegetable oil
3/4 to 1 cup milk
2 pounds uncooked bulk pork sausage

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Stir in oil until the mixture resembles coarse crumbs. Gradually stir in enough milk to form a soft dough.

Turn onto a floured surface; knead lightly for 30 seconds. Roll into two 16-in. x 10-in. rectangles. Crumble uncooked sausage over dough to within 1/2 in. on all sides. Carefully roll up from 16-in. end. Wrap in foil; chill for at least 1 hour.

Cut into 1/2-in. slices; place 1 in. apart on ungreased baking sheets. Bake at 400° for 15-20 minutes or until lightly browned. Serve warm or cold. Store in the refrigerator.

Makes about 4 dozen.



MERINGUE DESSERT

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1-3/4 cups sugar

Filling:
2 packages (3 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream, whipped
2 cups miniature marshmallows

Topping:
1 can (21 ounces) cherry pie filling
2 cups sliced fresh strawberries
1 teaspoon lemon juice

Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Add the cream of tartar and salt; beat until foamy.

Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not under beat).

Spread evenly in a greased 13-in. x 9-in. baking pan. Bake at 275° for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.

In another large mixing bowl, beat the cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows.

Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.

Makes 16 servings.



PORK SCHNITZEL

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

6 boneless pork cutlets (1/2 inch thick and 4 ounces each)
1/2 cup all-purpose flour
2 teaspoons seasoned salt
1/2 teaspoon pepper
2 eggs
1/4 cup milk
1-1/2 cups dry bread crumbs
2 teaspoons paprika
6 tablespoons vegetable oil

Dill Sauce:
1-1/2 cups chicken broth, divided
2 tablespoons all-purpose flour
1/2 teaspoon dill weed
1 cup (8 ounces) sour cream

Flatten pork cutlets to 1/4-in. thickness. In a shallow bowl, combine the flour, seasoned salt and pepper. In another bowl, beat eggs and milk.

In another bowl, combine bread crumbs and paprika. Dip cutlets into flour mixture, then into egg mixture, then into crumb mixture.

In a large skillet, cook pork in oil, a few pieces at a time, for 3-4 minutes per side or until meat is no longer pink. Remove to a serving platter; keep warm.

For sauce, pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits. Combine flour and remaining broth until smooth; stir into skillet.

Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in dill and sour cream; heat through (do not boil). Pour over pork.

Makes 6 servings.



BANANA SPLIT BROWNIE PIE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

4 ounces German sweet chocolate, chopped
1/2 cup butter, cubed
3 eggs
1 cup sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1-1/3 cups vanilla ice cream
1-2/3 cups chocolate ice cream
1-2/3 cups strawberry ice cream
2 medium firm bananas, sliced
1 cup fresh strawberries, sliced
1/2 to 3/4 cup hot fudge ice cream topping, warmed
1/2 to 3/4 cup strawberry ice cream topping
1/4 to 1/2 cup toffee bits or almond brickle chips
Whipping cream and sliced almonds

In a microwave, melt chocolate and butter; stir until smooth. Cool. In a small mixing bowl, beat the eggs, sugar, vanilla and cooled chocolate mixture. Add flour; mix well. Spread into a greased 9-in. springform pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cover and freeze until firm.

Using 1/3 cup for each scoop, place four scoops of vanilla ice cream, five scoops of chocolate ice cream and five scoops of strawberry ice cream on a waxed paper-lined baking sheet. Freeze until firm. Place vanilla scoops in center of brownie crust; alternate scoops of chocolate and strawberry around edge. Cover and freeze until firm.

Just before serving, remove sides of pan. Arrange bananas and strawberries over ice cream. Drizzle with hot fudge and strawberry toppings. Sprinkle with toffee bits. Garnish with whipped cream and almonds. Cut into wedges.

Makes 10 servings.



BUTTER PECAN CAKE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2-2/3 cups chopped pecans
1-1/4 cups butter, softened, divided
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Frosting:
1 cup butter, softened
8 to 8-1/2 cups confectioners' sugar
1 can (5 ounces) evaporated milk
2 teaspoons vanilla extract

Place pecans and 1/4 cup of butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside. In a large mixing bowl, cream sugar and remaining butter until light and fluffy.

Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.

Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, cream butter and sugar in a large mixing bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.

Makes 12-16 servings.



ENCHILADA MEATBALLS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2 cups crumbled corn bread
1 can (10 ounces) enchilada sauce, divided
1/2 teaspoon salt
1-1/2 pounds ground beef
1 can (8 ounces) tomato sauce
1/2 cup shredded Mexican cheese blend

In a large bowl, combine the corn bread, 1/2 cup enchilada sauce and salt. Crumble beef mixture; mix well. Shape into 1-in. balls.

Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350 degrees for 18-22 minutes or until meat is no longer pink.

Meanwhile, in a small saucepan, heat tomato sauce and remaining enchilada sauce. Drain meatballs; place in a serving dish. Top with sauce and sprinkle with cheese. Serve with toothpicks.

Makes about 4-1/2 dozen.



SUPER HAM SPREAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 container (8 ounces) cold pack cheddar cheese spread, softened
1 package (3 ounces) cream cheese, softened
1-1/2 cups finely chopped fully cooked ham
1/3 cup ground pecans
1/4 cup finely chopped green onions
1 tablespoon Dijon-mayonnaise blend
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
Snack rye bread or assorted crackers or pretzels

In a large bowl, combine cheese spread and cream cheese; mix well. Stir in the next six ingredients. Cover and chill at least 1 hour.

Let stand at room temperature 30 minutes before serving. Serve with bread, crackers or pretzels.

Makes 2-1/2 cups.



TOMATO SPINACH SPREAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 package (8 ounces) cream cheese, softened
1/3 cup milk
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
2 medium tomatoes, seeded and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed
1 small onion, finely chopped

Pita Triangles
1 tablespoon butter, melted
1 tablespoon olive oil
6 whole pita breads
1 teaspoon ground cumin
1 teaspoon lemon-pepper seasoning

In a small mixing bowl, beat the cream cheese, milk, salt and cayenne until smooth. Stir in the tomatoes, spinach and onion.

Spoon into an ungreased microwave-safe 9-in. pie plate. Microwave, uncovered, on high for 5 minutes or until heated through, stirring once.

Meanwhile, combine butter and oil; brush over both sides of pitas. Cut each pita into eight wedges; place on ungreased baking sheets.

Combine cumin and lemon-pepper; sprinkle over both sides of wedges. Broil 4 in. from the heat for 2-3 minutes on each side or until lightly browned. Serve with spread.

Makes 4 cups (4 dozen pita triangles).



SALSA PINTO BEANS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
1 small onion, chopped
1 garlic clove, minced
2 teaspoons minced fresh cilantro or parsley
1 tablespoon vegetable oil
2 cans (15 ounces each) pinto beans, rinsed and drained
2/3 cup salsa

In a large skillet or saucepan, saute onion, garlic and cilantro in oil until tender. Stir in the beans and salsa; heat through.

Makes 6 servings.



CRAB PUFFS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 cup plus 1 tablespoon water
1/2 cup butter
1 tablespoon ground mustard
1 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon hot pepper sauce
1 cup all-purpose flour
4 eggs
2 cups (8 ounces ) shredded Swiss cheese
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

In a large saucepan, bring the water, butter, mustard, salt, cumin and hot pepper sauce to a boil. Add flour all at once and stir until a smooth ball forms.

Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Stir in the cheese and crab.

Drop by rounded teaspoonfuls 2-in. apart onto greased baking sheets. Bake at 400 degrees for 23-26 minutes or until golden brown. Remove to wire racks. Serve warm.

Makes about 4 dozen.



PIZZA FONDUE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 onion, chopped
1/2 pound ground beef
3 cans (8 ounces each) pizza sauce
1 tablespoon cornstarch
1-1/2 teaspoons dried oregano
1/4 teaspoon garlic powder
1 cup shredded cheddar cheese , divided
1-1/2 teaspoons fennel seed
1 cup (4 ounces) shredded mozzarella cheese
1 loaf French bread, cubed

In a heavy saucepan, brown onion and beef; drain off fat. Stir in pizza sauce, cornstarch, oregano and garlic powder; mix well. Add 1/2 cup cheddar cheese; stir until the cheese melts.

Gradually add remaining cheddar cheese; blend until smooth. Pour into fondue pot. Add fennel seed and mozzarella cheese, stirring until melted. Serve with cubed French bread.

Makes 10-12 servings.



PEPPERED MEATBALLS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2 teaspoons grated Parmesan or Romano cheese
2 to 3 teaspoons pepper
1 teaspoon salt
1 teaspoon dry bread crumbs
1/2 teaspoon garlic powder
1-1/2 pounds ground beef

Sauce:
1/2 cup sour cream
1 cup (8 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 teaspoons dill weed
1/2 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon garlic powder

In a large bowl, combine the sour cream and Parmesan cheese. Add pepper, salt, bread crumbs and garlic powder. Crumble meat over mixture and mix well. Shape into 1-in. balls.

Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 20-25 minutes or until no longer pink; drain.

Transfer meatballs to a 1-1/2-qt. slow cooker. Combine the sauce ingredients; pour over meatballs. Cover and cook on high for 2 hours or until heated through.

Makes 1-1/2 dozen (2 cups sauce).


24 HOUR FRUIT SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Make a mouth watering fruit salad overnight! 24 Hour Fruit Salad features all the healthy fruits you need in your diet. This is a perfect salad for the summer time and even for the 4th of July. Ingredients

20 ounces canned pineapple chunks, drained
22 ounces mandarin oranges in light syrup, canned, drained
1 can shredded coconut meat, approximately 1 cup
1 pound miniature marshmallows
1 pint sour cream

Instructions

1. Combine all ingredients and chill overnight.

2. You may substitute one large can of drained fruit cocktail for the fruit if you'd like.


CHILLED AMBROSIA COCONUT SALAD

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

If you're looking for a light version of an ambrosia fruit salad, try our Chill Ambrosia Coconut Salad. One of our easy fruit salad recipes, this fruit salad for a crowd is the perfect summer side dish.

Serves: 4

Ingredients

2 oranges
3 fresh bananas
1 fresh or canned pineapple, cut into chunks
1 bunch grapes
2 cut apples
1/4 cup blended sugar substitute
1 1/2 cups coconut, shredded
3 tablespoons orange juice
1 mint sprig, a cherry or a strawberry (for garnish)

Instructions

1. Peel oranges and bananas.

2. Cut bananas into thin slices. Prepare pineapples, grapes and apples.

3. Combine the blended sugar substitute and coconut and stir until well blended.

4. Arrange the fruits in serving dishes or in a large serving bowl.

5. Sprinkle each layer with part of the coconut mixture, reserving some for the top.

6. Pour orange juice over mixture, add a garnish if desired, and chill well before serving.



TACO PLATTER

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1-1/2 pounds ground beef
1/2 cup water
1 envelope taco seasoning
2 packages (8 ounces each) cream cheese, softened
1/4 cup milk
1 can (4 ounces) chopped green chilies, drained
2 medium tomatoes, seeded and chopped
1 cup chopped green onions
1-1/2 cups chopped lettuce
1/2 to 3/4 cup honey barbecue sauce
1 to 1-1/2 cups shredded cheddar cheese
Corn chips

In a large skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasonings; simmer for 5 minutes.

In a large bowl, combine cream cheese and milk; spread on a 14-in. serving platter or pizza pan. Top with meat mixture.

Sprinkle with chilies, tomatoes, onions and lettuce. Drizzle with barbecue sauce. Sprinkle with cheddar cheese. Serve with corn chips.

Makes 8-10 servings.



GARLIC DEVILED EGGS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

6 hard-cooked eggs
1/3 cup mayonnaise
1/2 to 1 teaspoon prepared mustard
2 green onions with tops, chopped
1 garlic clove, minced
1/8 teaspoon salt
Paprika

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks.

Add mayonnaise, mustard, onions, garlic and salt. Fill egg whites; sprinkle with paprika. Refrigerate until serving.

Makes 1 dozen.



HONEY LIME FRUIT TOSS

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1 can (20 ounces) unsweetened pineapple chunks
1 can (11 ounces) mandarin oranges, drained
2 cups sliced fresh strawberries
2 medium firm bananas, cut into 1/4-inch slices
2 kiwifruit, peeled, halved and sliced
2 tablespoons lime juice
1 tablespoon honey
1/4 teaspoon grated lime peel

Drain pineapple, reserving 1/4 cup juice; set juice aside. In a bowl, combine the pineapple, mandarin oranges, strawberries, bananas and kiwi.

In a small bowl, combine the lime juice, honey, lime peel and reserved pineapple juice. Pour over fruit; gently toss to coat.

Makes 6 servings.



SESAME CHICKEN WITH HONEY SAUCE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

1/2 cup fine dry bread crumbs
1/4 cup sesame seeds
1/2 cup mayonnaise
1 teaspoon ground mustard
1 teaspoon dried minced onion
3 boneless skinless chicken breast halves, cooked and cubed (4 cups)

Sauce
1/2 cup mayonnaise
1/4 cup honey

In a plastic bag, mix bread crumbs and sesame seeds; set aside. In a small bowl, combine mayonnaise, mustard and onion. Coat chicken pieces with mayonnaise mixture, then toss in crumb mixture.

Place on a greased baking sheet. Bake at 425 degrees for 10-12 minutes or until lightly browned. Combine sauce ingredients; serve with the hot chicken.

Makes 6-8 servings.



GUACAMOLE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

2 large ripe avocados, pitted, peeled and mashed
2 medium tomatoes, finely chopped (1 1/2 cups)
2 jalapeño chilies, seeded and finely chopped
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoons lime or lemon juice
1/2 teaspoon salt
Dash of pepper
Tortilla chips, if desired

Mix all ingredients except tortilla chips in glass or plastic bowl. Cover and refrigerate 1 hour to blend flavors. Serve with tortilla chips.

Makes 2 3/4 cups dip.


ZUCCHINI SQUARES

~Shared by Mary S., Nashville, TN
 
Such a pretty light green.  Freeze and cut when partially thawed.
 
4 large eggs
1 tsp. parsley flakes
½ tsp. whole oregano
½ tsp. seasoned salt
½ tsp. garlic powder
¼ tsp. salt
½ cup cooking oil
1 cup Biscuit mix
 
3 cups grated zucchini, with peel
½ cup finely chopped onion
½ cup grated medium Cheddar cheese
¼ cup grated Parmesan cheese
 
Beat eggs in mixing bowl until smooth.
 
Add next 7 ingredients.  Mix well.
 
Add remaining ingredients.  Stir until mixed.  Pour into greased 9 x 13 inch pan.  Bake in 350 F. oven for 40 to 45 minutes until set and golden brown.  Serve warm or cool.  Cuts into 54 squares.
 

TACO CUPS

~Shared by Mary S., Nashville, TN
 
1 bag Tostitos® Scoops!®
1 can refried beans
1/2 lb cooked taco seasoned meat
1 cup shredded cheddar
1 cup salsa
1/2 cup sour cream
1/2 cup sliced black olives

Set chips on a large platter and layer with beans, meat, cheddar, salsa, sour cream and black olives.
 

TERIYAKI ROLL-UPS

~Shared by Mary S., Nashville, TN

Serves: 30
Prep. Time: 1:00

1 Tbls. finely chopped onion
1 clove garlic - minced
1 tsp. Worcestershire sauce
1/4 cup soy sauce
1/4 tsp. ground ginger
1 Tbls. granulated sugar
1/4 tsp. salt
1/2 lb. round steak OR sirloin OR flank steak
6 oz. can halved water chestnuts

In a mixing bowl, combine onion, garlic, Worcestershire sauce, soy sauce, ginger, sugar, and salt. Cut meat diagonally in very thin strips. Add to mixture and coat evenly. Marinate for 30 minutes, stirring occasionally. Drain strips on paper towels. Wrap each meat strip around water chestnut half and secure with a toothpick. Arrange on a oven-proof glass plate. Microwave on high for 3-4 minutes OR bake in 350 degree oven until meat is no longer pink. Let rest for 3 minutes; serve hot.


MEXICAN ROLL-UPS

~Shared by Mary S., Nashville, TN

Yield: 15-20

1 oz. package ranch dip mix
8 oz. box cream cheese - softened, low-fat okay
4.25 oz. can chopped black olives - drained
4 oz. can green chili peppers - drained, minced
1/4 cup minced green bell pepper
(4-6) 12" flour tortillas

Combine all ingredients, except tortillas, in a bowl. Spread mixture, about 1/8" thick, onto tortillas. Roll up tortillas tightly. Slice into 1" sections. Refrigerate before serving.


SWEET & SOUR MEATBALLS

~Shared by Mary S., Nashville, TN
 
1 1/2 lb. ground beef
1/2 cup finely chopped onion
3 garlic cloves, minced
1/2 cup raw rice
1 egg
salt and pepper, to taste
2 cups beef broth
20 oz. can pineapple chunks
1 tbsp. corn starch
1/2 cup brown sugar
1/2 cup vinegar
1 tablespoon soy sauce
 
Combine ground beef, onion, garlic, rice, egg and salt and pepper in bowl. Shape into medium sized meatballs and place in Dutch oven. Add beef broth and simmer over low heat (do not boil) until done for about 75 minutes, skimming off any fat which rises to the surface while cooking.
 
Drain syrup from the pineapple and set aside. Combine corn starch and brown sugar in a saucepan. Add syrup, vinegar and soy sauce. Bring to a boil and reduce heat. Cook over medium-low heat until thick and syrupy.Pour sauce over meatballs and carefully stir in the pineapple. Simmer 10 minutes.


AVOCADO PESTO-STUFFED TOMATOES

~Shared by Mary S., Nashville, TN
 
30  cherry tomatoes (about 1-1/4 pints)
1/2  medium  avocado, pitted, peeled, and cut up
2  oz.  cream cheese, softened
2  Tbsp.  homemade or purchased basil pesto
1  tsp.  lemon juice
Snipped fresh basil (optional)
 
Cut a thin slice from the top of each tomato. (If desired, cut a thin slice from bottoms of tomatoes so they stand upright.) With a small spoon or small lemon baller carefully hollow out the tomatoes. Line a baking sheet with paper towels. Invert tomatoes on the towels. Let stand 30 minutes to drain. Meanwhile, for filling, in a food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover; process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip. Place tomatoes, open sides up, on a serving platter. Pipe filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving.

Makes 30 appetizers.


MAPLE-BOURBON GLAZED CHICKEN WINGS

~Shared by Treva, NC

Makes: 72 appetizers
Prep Time: 10 min(s)/Cook Time: 15 min(s)

36 chicken wings (about 3 lbs.)
1 Tbsp. vegetable oil
1/2 cup chopped onion
1/2 cup pure maple or pancake syrup
1/2 cup ketchup
1/4 cup bourbon or whiskey
1 tsp. hot pepper sauce* (optional)
1/2 cup Hellmann's® or Best Foods® Real Mayonnaise

1. Cut tips off wings; cut wings in half at joint.

2. In medium saucepan, heat oil over medium-high heat and cook onion, stirring occasionally, 5 minutes or until golden. Add syrup, ketchup, bourbon and hot pepper sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes or until sauce thickens slightly. Remove from heat. With wire whisk, stir in Hellmann's® or Best Foods® Real Mayonnaise until smooth.

3. Grill or broil chicken wings, turning occasionally and brushing frequently with sauce, 15 minutes or until chicken is thoroughly cooked.


PISTACHIO-STUFFED MUSHROOMS

~Shared by Treva, NC

20 Medium mushrooms
3 Tbsp Minced Onion
1/2 Cup Butter or margarine, divided
1/3 Cup Dry bread crumbs
1/4 Cup Shelled, roasted/salted California Pistachios, finely chopped
2 Tbsp Chopped Parsley
1/4 tsp Marjoram, crushed
1/4 tsp Salt

Remove stems from mushroom caps; finely chop stems. Sauté stems and onion in ¼ cup butter until tender.  Add bread crumbs, pistachios, parsley, marjoram and salt.  Mix well.  Spoon stuffing into mushroom caps.  Place on banking sheet drizzle with remaining melted butter.  Bake at 350 degrees F., 5 minutes of until hot.

Makes 20 appetizers, 2 mushrooms per serving.

Note: Pistachio-Stuffed Mushrooms can be broiled instead of baked.

Broil 6 inches from heat for 5 minutes until browned and thoroughly heated.

Helpful Tips:
* To quickly chop shelled pistachios use a food processor on low speed for 15-20 seconds.
* Mushrooms are very absorbent and should not be soaked in water.  Clean them just before use by wiping off with a damp towel or running them under water and drying them off immediately.

Nutrients per Serving:

Calories 120; Total Fat 10g; Saturated Fat 7g; Monounsaturated Fat 1g; Cholesterol 25mg; Sodium 170mg; Potassium 160mg; Carbohydrate 5g; Dietary Fiber 1g; Protein 2g



STUFFED JALAPENOS

~Shared by Treva, NC

12 large Jalapeños ( Cut & de-seeded) soak over night in ice water
1  small can crab meat or shrimp ( chopped )
2 tbsp. Garlic chopped with juice
1 12oz. Carton of Whipped Cream Cheese
1/2 tsp. Garlic powder or Cajun seasoning
2 lbs. Bacon (thin is best)
 
Directions:
Take Jalapeños and drain and pat dry before you start putting together. WEAR GROVES! Mix all ingredients in a bowl and spoon or use a pastry bag to fill Jalapeño's. Roll bacon around Jalapeño and secure with a tooth pick. Fix on grill or in the oven broiler at 350 degrees.


BONELESS BUFFALO CHICKEN FINGERS

~Shared by Treva, NC

Get the classic taste of buffalo chicken with this easy appetizer recipe. These are great for sports parties and make a great dinner with fries.
 
4 boneless skinless chicken breast halves
2 tablespoons butter, melted
1/4 cup hot pepper sauce
5 tablespoons blue cheese, crumbled
Romaine lettuce
Celery stalks
 
1.Pound the chicken breasts down to a 1/4" thickness.

2.In a large glass bowl, make the marinade by mixing together the butter and hot pepper sauce. Add the chicken into the marinade, turning to coat; cover and refrigerate 15 - 30 minutes. Preheat the oven to 400 degrees F.

3.Remove the chicken from the marinade and spoon 1 tablespoon of the blue cheese onto the center of each chicken breast. Fold in the sides, rolling the chicken around the blue cheese. Secure with wooden picks.

4.Place the chicken rolls in a baking pan. Bake for 30 minutes or until chicken is fork tender.

5.Set the temperature control at broil or 450 degrees F. Arrange the oven rack so the chicken is about 8 inches from the heat. Broil the chicken for about 5 minutes or until brown.

6.Remove the wooden picks from the chicken. Arrange lettuce and chicken on platter. Garnish with celery and remaining blue cheese.



LUSCIOUS LEMON FRUIT DIP

~Shared by Treva, NC

2 cups sugar
2/3 cup cornstarch
1 cup cold water
4 eggs, beaten
2/3 cup lemon juice
2 teaspoons vanilla extract
2 cups heavy whipping cream, whipped
Assorted fresh fruit

In a large heavy saucepan, combine the sugar and cornstarch. Gradually whisk in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.

Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice and vanilla.

Transfer to a bowl. Cool to room temperature without stirring. Cover surface of mixture with waxed paper; refrigerate until cooled. Fold in whipped cream. Serve with fresh fruit.

Yield: 5 cups.


PIZZA DIP
(Crockpot)

~Shared by Treva, NC

8 oz package cream cheese, softened
1 jar pizza sauce
1 small can chopped olives
1 medium onion, chopped
1 pkg sliced pepperoni
1 pkg grated cheese for pizza

Spread cream cheese in bottom of crockpot. Then mix up the pizza sauce, onion, olives and pepperoni and spread on top of the cream cheese. Sprinkle with the pizza cheese and cook on low until the cheese on top melts. Serve with tortilla chips.


SAN ANTONIO SHRIMP & SHELLS SALAD

~Shared by Treva, NC

Prep Time: 25 min.
Chill Time: 2 hr.
 
2/3 cup Pace® Picante Sauce
1/3 cup mayonnaise
1/4 cup chopped fresh cilantro leaves
3/4 teaspoon ground cumin
3 cups medium shell-shaped pasta, cooked and drained
1 medium green pepper, cut into 2-inch strips (about 1 1/2 cups)
2 green onions, sliced (about 1/4 cup)
1 pound fresh or thawed frozen medium shrimp, cooked, peeled and deveined
1 & 1/2 cups cherry tomatoes cut in half
 
1. Stir the picante sauce, mayonnaise, cilantro and cumin in a large bowl.

2. Add the pasta, pepper, onion and shrimp and stir to coat. Cover and refrigerate the mixture for 2 hours. Stir in the tomatoes.

Makes: 6 servings (1 & 1/2 cups each).
 
Tip: Stirring the fresh tomatoes in at the end prevents them from getting grainy while in the refrigerator.

Tip: Not a huge fan of onions? Slice the white ends off the green onions, then chop and use just the green part - the flavor will be much milder.

Source: Campbell's Kitchen


CRAWFISH DIP

~Shared by Jim D., WA

Served warm. Crawfish Dip is easy to make, it just takes a little time. This can be used with shrimp and crab also. Double recipe if you wish. This dip is best made with leftover crawfish from a boil.

1 - stick real buttercrawfish
1 - lg. onion chopped
1 - bell pepper chopped
Handful of chopped green onions
1/4 tsp. garlic powder or 2 cloves minced
Handful of chopped parsley
Fresh ground black pepper
6 - 8 drops hot sauce
Cajun seasoning of your choice
1 - lb. crawfish, rough chopped
8 oz. Philadelphia cream cheese

In a large saucepan melt butter then add onion and pepper. Sauté' on a med-low fire until soft. Add everything else except cream cheese and cook stirring frequently for about 10 minutes. Cut cheese in about 8 chunks and add. Fold mixture to allow cheese to blend in well. Taste and add seasoning as needed.

Makes about 3 cups.

Note: If using crawfish from the store add about a 1/4 tsp. crab boil.

Serve with your favorite dip crackers.

Source: Cooking Louisiana


ASPARAGUS CHEESE PUFFS

~Shared by Jim D., WA

These delightful little puffs are called gougères (rhymes with “blue hair”) in France and are a favorite served with a glass of white wine before a meal. But the only way this recipe will appeal to everyone is if you use plenty of cheese, lots of fresh asparagus, a good dash of cayenne, and salt. Don’t be shy with this one: serve them hot so they will melt in your mouth.

1/2 pound asparagus, ends trimmed
3/4 cup whole milk
5 tablespoons unsalted butter, cut into 10 pieces
1/2 teaspoon salt, plus more for the pot
3/4 cup all-purpose flour
1/4 teaspoon cayenne pepper
3 large eggs, at room temperature
1 cup coarsely grated dry sheep’s milk cheese, such as pecorino or Manchego
1/2 cup finely grated Parmigiano-Reggiano cheese

Cut the asparagus into 1/4-inch lengths. Bring a medium saucepan of salted water to a boil over medium-high heat. Add the asparagus and simmer until just tender, about 1 minute. Drain immediately and reserve.

In a heavy saucepan, bring the milk and butter to a boil over medium-high heat. In the meantime, sift together the 1/2 teaspoon salt, flour, and cayenne. As soon as the milk comes to a boil and the butter has melted, remove the pan from the heat and add the flour mixture all at once. With a wooden spoon, beat the mixture until it thickens and pulls away from the sides of the pan, about 1 minute. Transfer the mixture to a bowl. Add the eggs, 1 at a time, beating well after each addition. Do not add another egg until the previous one has been thoroughly incorporated. Let cool for 10 minutes.

Preheat the oven to 400°F. Line 2 baking sheets with lightly buttered parchment paper.

Add the asparagus, sheep’s milk cheese, and Parmigiano to the dough and mix together. Spoon rounded teaspoons of the dough 1 inch apart onto the baking sheets. Bake in the middle of the oven until golden brown, 20 to 25 minutes. Remove the puffs from the parchment and serve immediately.

Makes 36 puffs to serve 6

Source: Joanne Weir Cooking Class Second Season


BACON & TOMATO APPETIZERS

~Shared by Johnny, LA

1 (10 ounce) can refrigerated flaky biscuits
5 to 6 slices bacon or bacon bits
1 tomato
1/2 cup mayonnaise
2 ounces (1/2 cup) Swiss cheese
1 teaspoon dried basil leaves

Heat oven to 375 degrees. Separate each biscuit into 2 or 3 thinner biscuits each. Lay each biscuit over top of mini-muffin cup. Using the mini tart shaper press each biscuit into cup.

Chop bacon and sprinkle several bacon pieces to each cup. Coarsely chop tomato with food chopper and add several pieces to each cup. (If tomato is very juicy, drain on paper towel first.)

Finely chop onion with food chopper and mix with mayonnaise, cheese and basil. Using the small stainless steel scoop, mound a small amount of cheese mixture on top of tomato in cups. Sprinkle a few more bacon pieces on top of cheese and bake 10 to 15 minutes until golden brown. Makes 20 to 30 appetizers. Serve warm but can be reheated in microwave.


CHEESE-STUFFED JALAPENO BISCUITS

~Shared by Johnny, LA

Makes 16.

2 (16-oz.) jars whole jalapeño peppers, drained
1-1/4 cups shredded Cheddar cheese
1 lb. ground regular pork sausage
2 (12-oz.) cans refrigerated biscuit dough

1. Preheat oven to 350 degrees.

2. Slice 16 jalapeños lengthwise and remove stems and seeds. Stuff jalapeños with Cheddar cheese.

3. Divide ground sausage into 16 pieces. Roll out each piece of sausage into a thin strip. Place one stuffed jalapeño onto each strip of sausage. Roll the jalapeños in the sausage, pressing firmly. The sausage may not completely cover the jalapeño, but make sure that it covers the slit side and the stem area so the cheese stays in while the jalapeño bakes.

4. Arrange wrapped jalapeños on a baking sheet. Bake 40 to 50 minutes until sausage is evenly brown. Remove from heat and allow to cool approximately 10 minutes.

5. Open cans of biscuits and separate the individual biscuits. If there are not 16 total biscuits in the 2 cans, split enough biscuits so there are 16 pieces. Wrap each sausage and jalapeño roll in a piece of dough, covering as much of the jalapeño as possible.

6. Place on a baking sheet and bake in preheated oven for 10 to 12 minutes, or until golden brown.

Source: CDKitchen


BARBECUE BACON-WRAPPED SHRIMP WITH BASIL STUFFING

~Shared by Johnny, LA

Serves 6 to 8.

30 basil leaves, coarsely chopped
2 tbls. freshly grated Parmesan cheese
1 tsp. fresh minced garlic
30 large shrimp (21-25 count per lb.) peeled with tail shells on
15 thin bacon slices, cut in half

Sauce:
1-1/4 cups barbecue sauce, bottled or homemade
1/4 cup applesauce
1/4 cup pure maple syrup
1 tbl. balsamic vinegar

1. Mix together basil, cheese and garlic. Cut deep down the back of each shrimp, remove vein and fill the cut with 1/2 teaspoon of basil stuffing. Wrap each shrimp with 1/2 slice of bacon and tuck loose end or secure bacon with toothpick, leaving only shrimp tail exposed.

2. Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating coals on only one side of the grill, leaving the other side void. When grill reaches 400 degrees, put shrimp on the grill away from the coals, with the tails pointing up. Close the lid and cook the shrimp for 14 minutes. Drain the shrimp on a paper towel-lined platter.

3. Stir the sauce ingredients together in a small bowl. Holding the shrimp by the tail, dip each into the sauce, and return it to the grill away from the coals. Close the cooker lid and allow the sauce to caramelize (about 3 minutes). Serve hot.

Suggested wood: Hickory, apple, oak, maple.

Source: “Big Bob Gibson’s BBQ Book: Recipes and Secrets From a Legendary Barbecue Joint”


STUFFED HAM SLICE

~Shared by Johnny, LA
 
This is a great recipe for making yummy hors d'oeuvres to serve to your guests.
 
Ingredients:
1 Loaf French Bread
1/4 Cup Mayonnaise
1/3 Cup Parsley, chopped
 8 Ounces Cream Cheese
3/4 Cup Celery, finely chopped
1/2 Cup Shredded Cheddar Cheese
2 Tablespoons Onion, finely chopped
1/4 teaspoon Salt
8 Slices Ham
1 Large Dill Pickle

Slice the bread in half and hollow out each half leaving 1/2" crust.

Spread Mayonnaise over each half and sprinkle with Parsley.

Blend the Cheeses, Celery, Onion and Salt.

Pack this mix down in the center of the loaf halves leaving a small hollow down the center.

Quarter the Pickle lengthwise and roll each end with double thick Ham slice.

Place the Pickles end to end in the loaf.

Place the top half of the loaf on the bottom half, wrap with plastic and chill for several hours.

Cut it into crosswise slices and serve.

Source: Runnerduck.com


JALAPENO CHEESECAKE

~Shared by Johnny, LA

This is an outstanding appetizer. Cut it into thin wedges, put it on your buffet table, and watch it disappear.

1-1/2 cups crushed tortilla chips
6 tablespoons melted butter
2 8-ounce packages cream cheese, at room temperature
3 eggs
1/4 cup all-purpose flour
1-1/2 cups sour cream, divided (1 cup and 1/2 cup)
1 clove garlic, minced or put through a garlic press
4.5-ounce can chopped green chiles
1 fresh jalapeño, stemmed, seeded and minced
2 cups grated Colby/Monterrey Jack-blend or cheddar cheese
chopped plum tomatoes
chopped green onions
diced black olives
chopped cilantro

Preheat oven to 300°F. Lightly grease the sides of a 9-inch springform pan.

Pour the melted butter over the crushed tortilla chips and toss to combine. Press on bottom and one-half inch up the sides of the pan. Bake for 10 minutes. Remove from oven and set aside.

With an electric mixer at high speed, beat the cream cheese until light and fluffy. Add the eggs, one at a time, and beat to incorporate. Reduce mixer speed to low, and blend in the flour, 1 cup of the sour cream. Beat until smooth. Add the garlic, green chiles and minced jalapeño. Turn off the mixer, and stir in the cheese.

Pour filling into crust, and bake for 1 hour. Turn oven off, and leave cheesecake in the oven for 1 hour with the door closed. Remove from oven and cool. When cool, loosen the cheesecake from the sides of the pan by running a knife around the inside edge. Do not remove cheesecake from pan. Cover and refrigerate for 1 hour.

When ready to serve, spring the pan and remove the cheesecake. Spread the remaining 1/2 cup sour cream evenly over the top and sprinkle with chopped tomatoes, green onions, olives and cilantro.

CINNAMON, RAISIN, NUT SPREAD

~Shared by Patricia, Charlevoix, MI
 
1 cup nonfat cream cheese
1 teaspoon maple syrup
1/4 teaspoon finely grated lemon rind
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup raisins
1/4 cup chopped walnuts or almonds
 
In a medium bowl mix cream cheese, maple syrup, lemon rind and spices. Stir in raisins and nuts. Refrigerate in a covered container until ready to serve.
 
2 tablespoon serving: 37 calories, 1g total fat, 0.2g mono fat, 0.6g poly fat, 0.1g sat fat, 3.2g protein, 3.7g carbs, 3mg cholestrol, 114mg sodium.


GREEK CUCUMBER & YOGURT SPREAD
(Tzatziki)

~Shared by Patricia, Charlevoix, MI
 
2 cups nonfat plain yogurt
1 large cucumber, peeled
1/2 teaspoon salt
2 small garlic cloves, minced
 
Place yogurt in a strainer lined with cheesecloth. Place over a bowl and refrigerate. Allow to drain overnight. Grate or finely chop cucumber. Place in a colander, sprinkle with salt and allow to drain for 20 minutes. Rinse and drain again. In a deep bowl mix a small amount of yogurt with garlic. Stir in remaining yogurt and fold in the cucumber. Chill.

Per serving: 55 calories, 0.2g total fat, 0g mono fat, Og, poly fat, 0.1g sat fat, 7.9g carbs, 2mg cholesterol, 283mg sodium.


SIMPLE SPINACH PIE

~Shared by Treva, NC

This is a great way to get in your veggies...pleasing the palate with the unexpected flavors of fresh dill and feta cheese. This can really be stored up to 24 hours by covering with foil or plastic wrap and refrigerating but you'll want to bring to room temperature before serving, or reheat in oven or microwave. I have a vegetarian friend who absolutely loves this recipe.

Canola cooking oil spray
3 packages (10 oz. each) frozen spinach
1 tsp. extra virgin olive oil
2 large egg whites at room temperature
1/4 cup (1 oz.) crumbled reduced-fat feta cheese
1/4 cup all-purpose flour
3/4 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper
1/4 cup reduced-sodium, fat-free chicken broth
1/4 cup chopped dill (4 tsp. crumbled dried)

Preheat oven to 400 degrees. Coat an 8-inch spring-form pan with spray. Set aside. Cook spinach according to package directions. When cool enough to handle, squeeze spinach out to remove most of the water. Coarsely chop spinach. Transfer to a bowl and toss with olive oil. In medium bowl, whisk egg whites until foamy. Mix in feta cheese, flour, salt and pepper to make a sticky dough. Stir in chicken broth and dill. Add spinach and mix well to combine. Spread mixture in prepared pan into an even layer. Bake 15 minutes, until set. Cool in pan. Release spring-lock and carefully remove sides of pan. Cut into 8 slices. With wide metal spatula, transfer slices to serving plate, arranging them in a circular pattern, pointed ends facing inward. Serve warm or at room temperature.

Yield: 6 Servings

Per serving: 75 calories, 2 g. total fat (less than 1 g. saturated fat), 10 g. carbohydrate, 7 g. protein, 4 g. dietary fiber, 205 mg. sodium.

MARINATED ARTICHOKE APPETIZERS

~Shared by Mary S., Nashville, TN

Yield: 24 appetizers

INGREDIENTS

-  24 marinated artichoke quarters, drained
-  24 cherry or grape tomatoes
-  8-ounce block reduced-fat white cheddar or Swiss cheese, cut into 24 cubes

DIRECTIONS

Skewer one artichoke piece, tomato, and cheese cube onto a toothpick. Serve immediately or cover and refrigerate until ready to serve.

Nutritional Information Per Serving (1 appetizer): Calories: 37, Carbohydrate: 1.8 g, Cholesterol: 5 mg, Fat: 2.1 g, Saturated Fat: 0.6 g, Fiber: 0.7 g, Protein: 3 g, Sodium: 92 mg, Calcium: 84 mg
Diabetic Exchanges: 1/3 Medium-Fat Meat, 1/3 Vegetable

Source: The Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher Saudek


TOASTED ONION DIP

~Shared by Mary S., Nashville, TN

Yield: 12 servings (generous 2 tablespoons each)

INGREDIENTS

-  3-4 tablespoons dried onion flakes
-  1 package (8 ounces) fat-free cream cheese
-  1/3 cup plain reduced-fat yogurt
-  1/3 cup fat-free mayonnaise
-  2 small green onions and tops, chopped
-  2 cloves garlic, minced
-  1/4 teaspoon crushed beef bouillon cube
-  2-3 tablespoons fat-free milk
-  1/2 - 1 teaspoon lemon juice
-  2-3 drops hot pepper sauce
-  Salt and white pepper, to taste
-  Assorted vegetable relishes and bread sticks, as dippers (not included in nutritional data)

DIRECTIONS

Cook onion flakes in small skillet over medium to medium-low heat until toasted, 3 to 4 minutes, stirring frequently. Cool.

Mix cream cheese, yogurt, mayonnaise, green onions, garlic, and bouillon in medium bowl until smooth, adding enough milk to make desired dipping consistency. Season to taste with lemon juice, pepper sauce, salt, and white pepper.

Spoon dip into serving bowl; serve with vegetable relishes and bread sticks.

Nutritional Information Per Serving (2 tablespoons): Calories: 32, Fat: 0.1 g, Cholesterol: 0.4 g, Sodium: 223 mg, Protein: 3.3 g, Carbohydrate: 3.9 g Diabetic Exchanges: 1/2 Meat

Source: 1,001 Recipes For People with Diabetes by Surrey Books


BLACK BEAN AND CILANTRO SPREAD

~Shared by Mary S., Nashville, TN

Yield: 10 servings (1-1/4 cups)

INGREDIENTS

-  One 15 -or- 16- ounce can black beans, rinsed and drained
-  2 teaspoons fresh lime juice
-  1 teaspoon olive oil
-  1/4 to 1/2 teaspoon hot pepper sauce
-  1/4 cup fresh cilantro leaves
-  2 tablespoons finely diced red onion

DIRECTIONS

Puree the beans, lime juice, oil, and pepper sauce in a food processor or blender, scraping down the sides once or twice.

Add the cilantro. Process just until the leaves are coarsely chopped and well mixed. Stir in the red onion.

Serve at room temperature. (If chilled, the mixture will be difficult to spread.)

Nutritional Information Per Serving (2 tablespoons): Calories: 44, Fat: 1 g, Cholesterol: 0 mg, Sodium: 53 mg, Carbohydrate: 7 g, Dietary Fiber: 3 g, Sugars: 1 g, Protein: 3 g
Diabetic Exchanges: 1/2 Starch

Source: The New Family Cookbook for People With Diabetes


HOT ARTICHOKE DIP

~Shared by Mary S., Nashville, TN

Yield: 30 (1/4 cup) servings

INGREDIENTS

-  2 (14-3/4 ounce) jars marinated artichoke hearts, drained
-  1 cup fat-free mayonnaise
-  1 cup fat-free sour cream
-  1 cup water chestnuts, chopped
-  2 cups freshly grated Parmesan cheese
-  1/4 cup finely chopped scallions

DIRECTIONS

Cut artichoke hearts into small pieces. Add mayonnaise, sour cream, water chestnuts, cheese, and scallions.

Pour into slow cooker. Cover. Cook on HIGH 1-2 hours or on LOW 3-4 hours.

Serve with crackers or crusty French bread (not included in nutritional data).

Nutritional Information Per Serving (1/4 cup): Calories: 57, Fat: 3 g, Sodium: 170 mg, Carbohydrate: 5 g, Dietary Fiber: 0 g, Sugars: 2 g, Protein: 3 g
Diabetic Exchanges: 1/2 Carbohydrate, 1/2 Fat

Source: Fix-It and Forget-It Diabetic Cookbook by Phyllis Pellman Good

BESTEST DEVILED EGGS

~Shared by Patricia, Charlevoix, MI
 
2 eggs
1 tablespoon and 1 teaspoon mayonnaise
2-3 slices bacon
1 teaspoon finely shredded Cheddar cheese
1/2 teaspoon mustard

Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.

Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.

Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

 
CRABMEAT ROLLUPS

~Shared by Patricia, Charlevoix, MI
 
1/4 pound sliced bacon, cut in half
1/4 (6 ounce) can crabmeat, drained and flaked
Duck sauce

Preheat the broiler. Spread the bacon on a large baking sheet. Place a small mound of crabmeat at one end of each half slice of bacon. Roll bacon around the crabmeat, securing with toothpicks, if necessary.

Broil the rolled bacon 10 minutes, turning it once to ensure even browning, until evenly crisp and browned. Drain on paper towels and serve warm with duck sauce.
 
Duck Sauce

1/4 cup apricot preserves
2 tablespoons white vinegar
1 1/2 teaspoons minced fresh ginger root
2 tablespoons honey
 
Mix apricot preserves, vinegar, ginger and honey in a saucepan. Bring to a boil, and cook uncovered until the sauce has reduced into a thick and syrupy consistency, about 10 minutes.
 

WHITE CHOCOLATE TWISTS

~Shared by Patricia, Charlevoix, MI
 
2 ounces mini twist pretzels
1/2 cup toasted oat cereal
1/2 cup crispy corn cereal squares
3 tablespoons salted peanuts
2 ounces candy-coated milk chocolate pieces
3 ounces white chocolate chips
1 teaspoon vegetable oil

Line 3 baking sheet with waxed paper or parchment. Set aside. In a large bowl, combine mini pretzels, toasted oat cereal, crispy corn cereal squares, salted peanuts, and candy-coated chocolate pieces. Set aside. In a microwave-safe bowl, heat chips and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto prepared baking sheet. Cool; break apart. Store in an airtight container.



BACON-JALAPENO POPPERS

~Shared by Maggie, TX

2 Servings
Prep/Total Time: 30 min.

Ingredients

2 bacon strips, halved
2 jalapeno peppers, halved lengthwise and seeded
4 teaspoons shredded Colby cheese
4 teaspoons cream cheese, softened

Directions

In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.

Combine cheeses; spread into each pepper half. Wrap a piece of bacon around each pepper half. Place on a baking sheet.

Bake, uncovered, at 350° for 20-25 minutes or until bacon is crisp and filling is heated through.

Nutrition Facts: 2 jalapeno halves equals 160 calories, 15 g fat (6 g saturated fat), 31 mg cholesterol, 246 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.

Source: Taste of Home

DEEP-FRIED GREEN BEANS

Angela, Trey and I devour these piping hot, dipped in cold Ranch dressing. We can (and do!) make a meal of it. Yum!

INGREDIENTS:
1 pound green beans, trimmed
4 cups (about) peanut oil (for frying)
3/4 cup all purpose flour
3/4 cup water
2 large eggs
1 teaspoon baking powder
3/4 teaspoon salt (I like a little garlic salt added in)
1/4 teaspoon ground black pepper

1. Cook beans in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Cool in bowl of ice water. Drain again.

2. Heat oil in deep fryer or large saucepan over medium-high heat to 350 F. Combine flour, 3/4 cup water, eggs, baking powder, 3/4 teaspoon salt, and pepper in large bowl; whisk until smooth batter forms. Dip 6 beans at a time into batter; shake off excess. Add to hot oil and fry until golden brown, about 4 minutes per batch. Using slotted spoon, transfer to paper towels to drain. Sprinkle with more salt and serve hot.    
    

PROSCIUTTO-WRAPPED BREADSTICKS

1 tub Chive & Onion Cream Cheese spread (you will have leftover)
16 slices prosciutto
32 breadsticks

Lay prosciutto on a cutting board or wax paper.  Spread cream cheese over prosciutto with an offset spatula.  Roll one slice of prosciutto around two breadsticks, so that the cream cheese sticks to the breadsticks.  Repeat with remaining prosciutto and breadsticks.

Source: Noble Pig


PHILLY FIRECRACKERS

1/2 cup sour cream
1/2 cup mayonnaise
1 green onion, chopped
2 tablespoons prepared horseradish
1/2 teaspoon salt
1/2 teaspoon pepper
8 (12-inch) flour tortillas
1 pound roast beef, cut into 24 thin slices
2 (6-ounce) packages deli-style sharp Cheddar cheese slices (optional)
2 cups shredded iceberg lettuce

Stir together first 6 ingredients until blended. Spread evenly on one side of each tortilla; top with 3 beef slices and, if desired, 2 cheese slices. Sprinkle evenly with shredded lettuce. Roll up tortillas tightly; wrap in parchment paper or plastic wrap. Chill 8 hours.

Serves 8.


CHICKEN FLAUTAS

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 32 (Flautas)

Ingredients:
2 cups shredded or finely chopped cooked chicken
2/3 cup CHI-CHI'S® Salsa
1/3 cup sliced green onions
1/2 teaspoon ground cumin
1/4 teaspoon salt
32 CHI-CHI'S® Corn Tortillas
2 cups shredded Cheddar or Monterey Jack cheese

Method:
In large skillet, over medium-high heat, heat about 1 inch of oil to 350ºF. In medium bowl, combine chicken, salsa, green onions, cumin and salt. Mix well. Briefly dip each tortilla in hot oil just to soften. Drain on paper towels. Spoon 1 tablespoon chicken mixture and 1 tablespoon shredded cheese down center of each tortilla. Roll up tightly; secure with wooden pick. Cook tortillas in hot oil about 2 minutes or until golden brown, turning once. Drain. Remove wooden picks. Serve with guacamole and salsa, if desired.

Makes 32 flautas.


PEPPERONI PIZZA PUFFS

Adapted from Everyday

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup pizza sauce
2 Tablespoons finely chopped fresh basil

Preheat oven to 375o.  Grease a 24-cup mini muffin pan.  In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg.  Stir in the mozzarella and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups.  Bake until puffed and golden, 20 to 25 minutes.

Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil.  Sprinkle the puffs with the remaining 1 Tablespoon basil.  Serve the puffs with the pizza sauce for dipping.

Source: Noble Pig


CHOCOLATE MARSHMALLOW CUPS

3 cups miniature marshmallows
1 (12 oz) pkg semisweet chocolate pieces
1 cup crunch-style peanut butter
1/2 cup butter

Place 4 marshmallows each in 48 paper lined 1 3/4 inch muffin cups. Combine the chocolate pieces, peanut butter, and the butter in a 2 quart heavy saucepan. Cook over low heat heat until melted and the mixture is smooth. Remove from the heat. Spoon the chocolate mixture over the marshmallows. Cover and refrigerate until set. Store in the refrigerator.

Makes 48 pieces.



FRIED PIMENTO-CHEESE BALLS

Yield: 24 (1-inch) balls
Preparation: 15 minutes
Cool: 5 minutes

Ingredients

1 1/2 cups grated sharp Cheddar cheese
1/4 cup diced pimientos, drained
2 tablespoons all-purpose flour
1 teaspoon hot pepper sauce
1/2 teaspoon Creole seasoning
3 egg whites, beaten stiff
2 cups panko (Japanese-style bread crumbs)*, divided
Oil for frying
1 recipe Creole Ranch Dipping Sauce (recipe follows)

Directions

1. In a medium bowl, combine cheese, pimentos, flour, hot pepper sauce, and Creole seasoning. Stir in egg whites and 1 cup panko.

2. Roll mixture into 24 (1-inch) balls. Roll each ball in remaining 1 cup panko to coat well.

3. Fill a Dutch oven two-thirds full with oil and heat to 350° over medium heat. Fry cheese balls, 4 at a time, for 30 seconds to 1 minute, or until lightly browned.

4. Drain on paper towels and keep warm. Serve with Creole Ranch Dipping Sauce (recipe follows).

Note: *Panko can be found in the Asian foods section in most supermarkets.

Creole Ranch Dipping Sauce

Yield: 1 cup (approximately)
Preparation: 10 minutes

Ingredients

3/4 cup sour cream
1 tablespoon Creole mustard
1 teaspoon dry ranch-flavored salad dressing and recipe mix
1/2 teaspoon dried dill
1/2 teaspoon dried chives
1/8 teaspoon salt

Directions

1. In a small bowl, combine all ingredients. Cover and chill until ready to use.

Source: Taste of the South, Summer 07


RIO GRANDE QUESADILLAS

Serves 6

2 cups shredded cooked chicken
11/2 cups (6 ounces) shredded Monterey Jack cheese
1 can (16 ounces) refried beans
6 large flour tortillas
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
3/4 cup water
2-4 teaspoons Taco Seasoning*
Vegetable oil

Combine chicken, water and taco seasoning in a medium skillet. Bring to a boil using medium-high heat. Reduce heat and simmer (uncovered) for 15 minutes. Stir in retried beans.

Spread approximately 1/3 cup of chicken-bean mixture over half of each tortilla. Layer cheese, green onions and cilantro evenly over chicken-bean mixture. Fold each tortilla in half.

In a large skillet, heat a small amount of oil over medium-high heat until hot. Quickly fry each quesadilla until slightly crisp, turning once. Cut each quesadilla into quarters.

Source: Adapted from Great American Brand Name Recipes



MOZZARELLA STICKS WITH BUTTERMILK DIP

The secret to getting restaurant quality mozzarella sticks at home is using panko-style breadcrumbs and making sure that each piece of cheese is double dipped for an extra crispy crust that is free of any holes for the cheese to escape from during frying.  Freezing the mozzarella sticks prior to frying ensures that the crust has time to adhere to the cheese in the dry environment of the freezer.  As with all frying, make sure to carefully monitor your oil temperature and allow it to rebound in between batches.  Because the mozzarella sticks are frozen, it might be a good idea to make a double batch to keep on hand for any last minute game day parties.

INGREDIENTS:

For the Mozzarella Sticks:

12 sticks of string cheese or 12 pieces of mozzarella cut into 4 x 1/2 inch sticks
1 1/2 cups panko-style breadcrumbs (or Progresso Italian-style Panko breadcrumbs)
4 teaspoons Italian seasoning
1/2 teaspoon table salt
Freshly ground pepper to taste
4 eggs
1 cup of all-purpose flour
Canola oil for frying

For the Buttermilk Dip:

1/3 cup buttermilk
1/4 cup sour cream
2 tablespoons freshly squeezed lemon or lime juice
1 tablespoon olive oil
1 1/2 teaspoons honey
2 tablespoons minced fresh basil
2 tablespoons minced green onions
2 tablespoons minced flat-leaf parsley
1/4 to 1/2 teaspoon of table salt to taste
Freshly ground black pepper to taste

METHOD:

1. Dredge the mozzarella sticks: Spread the flour and breadcrumbs on separate plates (pie plates work well for this).  Add the Italian seasoning, salt and pepper to the breadcrumbs and mix well.  Place the eggs in a small bowl and beat them lightly.

2. Drop a piece of cheese into the flour and roll it around until it is well covered.  Shake off the excess flour and dip the cheese into the egg mixture before rolling it in the breadcrumbs until well coated.  One last time, dip the breadcrumb coated cheese back into the beaten egg and roll again in breadcrumbs to create an extra crispy coating.  Set aside on a clean plate and repeat with the remaining cheese sticks.  Once all of the mozzarella has been breaded, place the plate into the freezer uncovered and freeze until the breadcrumb coating is firm, at least 2 hours.

3. Meanwhile, make the buttermilk dip: In a small bowl, whisk all of the ingredients together until well combined.  Cover with plastic wrap and refrigerate until ready to serve.

4. Fry the mozzarella sticks: Pour enough oil into a large heavy-bottomed pot to come to a depth of at least 2 inches.  Using an candy thermometer, heat oil until it reaches a temperature of 350°.  Fry the mozzarella sticks in batches, being careful not to overwhelm the oil, until crispy and browned on the exterior, about 5 minutes.  Drain on paper towels.

5. Repeat with remaining mozzarella, allowing the oil temperature to rise back to 350° between batches.  You can place the finished mozzarella sticks in a 200° oven to keep them warm while the others fry.

6. Serve immediately with buttermilk dip.

Serves 4

Source: Food People Want


CHIPOTLE CHEESE PUFFS

3/4 tsp chipotle chili powder
1 egg, lightly beaten with 1 tbs water
1 sheet frozen puff pastry, thawed
1 cup shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese

Heat oven to 400 degrees. Coat a baking sheet with cooking spray. In a bowl, mix together cheeses and chili powder. Set aside.

Place pastry sheet on a floured work surface. Roll out to 12x10" rectangle, brush with egg wash. Starting at a short end, sprinkle 3/4 cup cheese mixture over one half of the pastry. Fold other half over cheese like a book, press down over cheese. Place on a baking sheet and refrigerate 15 min.

Place pastry on a cutting board and trim sides even. Cut into fifty 1" squares, brush tops with egg wash and sprinkle on remaining cheese. Press down so it adheres to pastry. Bake 15 min. or until golden. Serve immediately.

Makes 50 pieces


ALASKAN CRAB QUICHE

1 package king crab meat
1/2 pound fresh mushrooms, sliced
2 Tablespoons butter
4 eggs
1 cup sour cream
1 cup small curd cottage cheese
1 cup grated parmesan cheese
1/4 cup flour
1 teaspoon onion powder
1/4 teaspoon salt
4 drops hot pepper sauce
2 cups shredded Monterey Jack cheese

Thaw and drain crab meat. In a medium sized skillet saute mushrooms in butter until tender. Drain. Set aside. In blender mix next eight ingredients. Fold in mushrooms, cheese and crab meat. Pour into 10" quiche dish. Bake at 350 for 45 minutes until golden brown or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.


EASY RED SALMON DIP

1 can of red salmon (7-3/4 oz.)
8 oz. cream cheese, softened
1/4 C. very finely chopped onion
2 T. finely chopped parsley
1 T. fresh lemon juice
2 t. Worcestershire sauce
dash of Tabasco sauce
dash of garlic powder
sliced almonds (optional)

Combine all ingredients and mix well. Shape into a loaf or pack into a serving dish and chill for 2 to 3 hours. May be coated with sliced almonds.


CROCKPOT TACO DIP

This Taco Dip makes a great Super Bowl recipe, because you can just dump everything in the Crockpot in advance, and let it do its magic while you're preparing other things. Leave the slow cooker on warm during the party, and let the guests dip away!

Cooking Time: 4 hr

Ingredients

1 pound ground beef
1 can (14-ounce) chili beans
1 can (4.5-ounce) chopped green chiles
8 ounces cream cheese, cubed
8 ounces shredded cheddar or American cheese
1 teaspoon chili powder (mild or hot, depending on your tastes)

Instructions

1. Brown ground beef in a skillet.

2. Drain fat, and transfer to the slow cooker.

3. Add remaining ingredients. Cover and cook on low 1-4 hours (see note), until cheese is melted.

4. Switch slow cooker to warm setting. Serve with tortilla chips.

Note:  There is a wide range of cooking times because many of the newer slow cookers cook much faster than the older models. You know your slow cooker best. Check to see if the cheese is melted after 1 hour. If you have an older slow cooker, you may need to cook as long as 4 hours.


CHUNKY PECAN BARS

1 ½ cups all-purpose flour
½ cup packed brown sugar
½ cup cold butter

FILLING:
3 eggs
¾ cup sugar
¾ cup dark corn syrup
2 Tbsp. butter, melted
1 tsp. vanilla
1 ¾ cups semisweet chocolate chunks
1 ½ cups coarsely chopped pecans

In a small bowl, combine the flour and brown sugar; cut in butter until crumbly. Press into a greased 13 by 9 pan. Bake at 350 for 10-15 minutes or until golden brown. Meanwhile, in a large bowl, whisk the eggs, sugar, corn syrup, butter and vanilla until blended. Stir in chocolate chunks and pecans. Pour over crust. Bake for 20-25 minutes or until set. Cool completely. Cut into bars and store in an airtight container in the refrigerator.


ARTICHOKE-JALAPENO DIP

Ingredients
1 (4 oz) jar chopped pimentos
1 ( 14 oz.) can artichoke hearts, drained & diced
1 1/2 c. mayonnaise
1 ( 7 oz) cans diced green chilies
6-8 fresh jalapenos (less if you don't like it hot)
4 oz. Monterey Jack cheese, grated
1/2 c. Parmesan cheese (the grated kind)
Additional Parmesan cheese to cover

Directions

Spray 1 1/2 qt casserole dish with Pam.

Drain and reserve 2 teaspoons of pimiento. Mix remainder pimiento, artichokes, mayonnaise,, green chilies, jalapenos, Monterey Jack cheese and 1/2 cup Parmesan cheese. Spoon into a shallow casserole (1 ½ quarts). Sprinkle with additional parmesan cheese and pimientos. Bake uncovered at 325 degrees for 30 minutes or until bubbly.

Note: You may use canned jalapenos instead of fresh. The canned jalapenos are not hot.

Serve with crackers or baguette bread slices


SUGARED PECANS OR WALNUTS

INGREDIENTS
16 ounces pecans or walnut halves
1/2 cup melted unsalted butter
1/2 cup powdered sugar
1/4 teaspoon ground cloves
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger

DIRECTIONS
Turn slow cooker to HIGH about 15 minutes in advance. In hot slow cooker, stir together the nuts and butter. Add the powdered sugar, stirring to blend and coat evenly. Cover and cook on HIGH for 15 minutes.

Reduce the heat to LOW and remove lid; cook, uncovered, stirring occasionally, for about 2 to 3 hours, or until the nuts are coated with a crisp glaze.

Transfer the nuts to a bowl.

In another small bowl, combine the spices; sift over the nuts, stirring to coat evenly.

Source: SlowAndSimple.com


SMOKED SALMON CANAPES

Yield: 24 appetizers

INGREDIENTS
6 slices firm pumpernickel or whole-wheat bread
1/4 cup plus 2 tablespoons light vegetable-flavored cream cheese spread
4 ounces thinly sliced smoked salmon, cut into 1-1/2-inch pieces
1/2 cup peeled, seeded, and finely chopped cucumber
24 small sprigs fresh dill or 1 teaspoon dried dill

DIRECTIONS
Trim the crusts from the bread slices and spread each slice with 1 tablespoon of the cream cheese.

Cut each bread slice diagonally into quarters to make 4 triangles. Top each triangle with a folded piece of salmon, a teaspoon of cucumber, and a sprig of fresh dill or a small pinch of dried dill. Serve immediately.

* To make in advance, top the canapes with the cream cheese and salmon. Cover with plastic wrap and chill for up to 3 hours before serving. Add the cucumber and dill just before serving.

Nutritional Information Per Serving (per appetizer): Calories: 31, Carbohydrate: 4 g, Cholesterol: 5 mg, Fat: 0.9 g, Saturated Fat: 0.3 g, Fiber: 0.5 g, Protein: 2 g, Sodium: 140 mg, Calcium: 8 mg
Diabetic Exchanges: 1/4 starch, 1/3 Lean Meat

Source: The Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher Saudek


POTATO CHIP CRUNCHIES
 
2 cups butter, softened
1 1/2 cups sugar
1 egg
1 tsp vanilla
4 cups flour
1 cup crushed potato chips
1 cup chopped pecans
 
In a large mixing bowl, cream the butter and the sugar until light and fluffy.  Beat in the egg and the vanilla.  Gradually add the flour.  Mix well.  Fold in the potato chips and the pecans.  Drop by tablespoonfuls 1 1/2 inches apart onto ungreased baking sheets.  Flatten with a fork.  Bake at 350 F for 12 to 14 minutes or until golden brown.  Remove to wire racks to cool.

Makes 8 dozen cookies

Source:  Taste Of Home - Dorothy Buiter


MINI SPINACH FRITTATAS

1 cup ricotta cheese
3/4 cup grated parmesan cheese
2/3 cup chopped fresh mushrooms
10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 egg
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
24 slices pepperoni

1. In a small bowl, combine the first 8 ingredients. Place a slice of pepperoni in each of 24 greased miniature muffin cups. Fill muffin cups 3/4 full with cheese mixture.

2. Bake at 375 for 20-25 minutes or until a toothpick comes out clean. Carefully run a knife around edges of muffin cups to loosen. Serve warm.

Yields: 2 dozen.

Source: Taste of Home Holiday Recipes 2008, 320 Christmas Classics


ARMADILLO EGGS

When I make these, I bread and refrigerate them (on waxed paper) until just before I plan to bake and serve. I also prefer fresh jalapenos to pickled (they are much hotter!!!).

Prep: 20 min.
Bake: 35 min.
Yield: about 3 dozen.

Ingredients

3 cans (12 ounces each) pickled jalapeno peppers
4 cups (16 ounces) shredded cheddar cheese, divided
1 pound bulk pork sausage
1-1/2 cups biscuit/baking mix
3 eggs, lightly beaten
2 envelopes pork-flavored seasoned coating mix

Directions

Cut each jalapeno in half lengthwise; remove seeds and stems. Stuff each pepper half with about 1 tablespoon cheddar cheese. In a bowl, combine the uncooked sausage, biscuit mix and remaining cheese; mix well. Shape about 2 tablespoonfuls around each pepper.

Dip into eggs, then roll in coating mix. Place on a baking sheet coated with cooking spray. Bake at 350° for 35-40 minutes or until golden brown.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Nutrition Facts: 1 appetizer equals 126 calories, 8 g fat (4 g saturated fat), 36 mg cholesterol, 543 mg sodium, 9 g carbohydrate, trace fiber, 5 g protein.

Source: Country August/September 2004


FROZEN BROWNIE SUNDAE

1 box Deluxe Fudge Brownie mix
1/2 cup hot tap water
1/2 cup vegetable oil
1 egg

1/2 gallon vanilla ice cream -- slightly softened
1 1/2 cups salted Spanish peanuts

2 cups confectioner's sugar
2/3 cup semisweet chocolate chips
1 cup evaporated milk
1/2 cup margarine
1 teaspoon vanilla

Preheat oven to 350°. Grease bottom only of 9x13 baking pan.

Mix brownie mix with water, oil, and egg. Spread in baking pan. Bake 30 to 35 minutes. Do not overbake. Cool completely.

Spread softened ice cream evenly over cooled brownies and top with peanuts. Place in freezer until firm.

In medium saucepan, combine topping ingredients except vanilla. Bring to a boil; cook for 8 minutes stirring constantly. Remove from heat and add vanilla. Let cool 1 hour. Pour over ice cream then place in freezer until firm or ready to serve.

NOTES : This is not difficult, but does take some time for the different layers. It's a great summertime dessert for a crowd.


BUTTERY ONION PRETZELS

1 pkg Dry Onion Soup Mix (1 1/2 oz)
1 1/2 cups butter or margarine
1 box hard pretzels (broken in small pieces)*

Melt butter and stir in onion soup mix. Toss in pretzels and coat well.

Bake at 250 for 1 1/2 hours. Check pretzels periodically. If getting too brown, turn down heat and continue baking.

*I use a bag of small pretzels


FAKE BAKLAVA

1 box Club Crackers
1 - 10 oz. bag sliced almonds
1 cup butter (not margarine)
2/3 cup white sugar

1. Line cookie sheet with tin foil (shiny side up)

2. Place club crackers on cookie sheet in a single layer, touching each other but not over lapping. Fill cookie sheet. Cut crackers to fit the sheet if needed.

3. Cover crackers with layer of the sliced almonds (whole bag). Preheat oven to 300°.

4. On stove in saucepan, melt 1 cup butter and 2/3 cup sugar on medium heat. Bring to boil and lower heat to low. Stir for 3 minutes constantly.

5. Immediately use spoon and drizzle entire mixture over crackers and almonds.

6. Bake in oven for 15 minutes. Rack should be set one above the center.

7. Cool on counter for 10 minutes. Refrigerate whole pan for 30 minutes.

8. Remove tinfoil. Turn upside down on another sheet of tinfoil. Use a knife to cut apart, using the lines of where your crackers meet as your guide.

9. Place on plate with plastic wrap between layers.


SPINACH CHEESE BALLS

2 (10-ounce) packages frozen chopped spinach
1 tablespoon minced dried onion
2 cups herb-seasoned stuffing mix
1 cup grated Parmesan cheese
2 eggs -- beaten
3 tablespoons melted butter

In a saucepan, cook spinach according to package directions. Drain and add dried onion. In mixing bowl, combine spinach mixture, stuffing, and cheese. Stir in eggs and melted butter. Let stand for 15 minutes. Shape into 1-inch balls. Place in a shallow ovenproof pan. Bake at 375º for 10 - 15 minutes or until heated through.

Note: This can also be spread in a 9-inch pie pan and cut into wedges as a luncheon dish.

Source: "Best of the Best from New York" cookbook, Quail Ridge Press