Mini Cheese Balls: Sun Dried Tomato and Pistachio or Pecan with Bacon

Ingredients

Base:
12 oz of reduced fat cream cheese
1/2 c shredded monterrey jack cheese
1 c parmesan cheese
1 tbsp garlic powder
1 tsp cajun seasoning
1/2 tsp black pepper
1 tsp parsley flakes
3 oz goat cheese

Sun Dried Tomato with Pistachios
4 tbsp chopped sun-dried-tomatoes (the ones packed in oil)
1 c pistachios (divided)

Bacon with Pecans
1/2 c chopped bacon (not bits, use freshly made)
1 c chopped pecans (divided)
1/2 tsp finely diced green onions

In a large mixing bowl whip together all of the base ingredients with either a stand or hand mixer (you could also use a cheddar or gouda if you prefer a different cheese than monterry jack).  Mix well for at least 2 minutes to combine the ingredients.  Scrape down the sides of the bowl if needed.  Remove half of the mixture into a separate bowl.  Add your mix-ins and flavors and mix well to combine (only 1/2 the nuts for each flavor.  Reserve the remaining nuts).  Remove the mixture to a small bowl and chill for at least 30 minutes to an hour.  Repeat this process with the second half of the base and the additional mix-ins.

Put the remaining nuts (keeping them separate) into a food processor and finely chop them.  Pour each into a separate dish.  After the mixtures have chilled, remove from the fridge and scoop out of the bowl using a medium size cookie scooper (you can also use a tablespoon if you don’t have a cookie scooper).  Then roll each scoop  in the chopped nuts, coating each cheese ball in the nuts that correspond with their recipe.  Chill the formed cheese balls in the fridge for another 30 minutes then serve with crackers or vegetables

RECIPE CRABMEAT SPREAD

Ingredients

1 (8 oz.) pkg. cream cheese
1 tbsp. milk
1 (7.5 oz) can crabmeat or 1 cup imitation crabmeat
1/2 tsp. grated horseradish
2 tbsp. green onions, chopped
salt and pepper, to taste
pinch each of garlic and onion powder
large pinch ground celery seed or 1 tsp. chopped fresh celery leaves
1 tsp. dry or 1 tbsp. fresh parsley, minced
pinch of paprika
2 tbsp. bread crumbs or Panko
1 tbsp. butter

  preparation

Preheat oven to 375°F.

Melt butter and toss with breadcrumbs and paprika.

Mix together all remaining ingredients well. Spread evenly in a small baking or casserole dish or a Pyrex pie dish. Sprinkle with buttered bread crumbs and a pinch of parsley. Taste and adjust seasonings.

Bake for 10-15 minutes. Serve while still warm with pita pockets and lettuce or plain with fancy crackers or flatbread.

RECIPE BEER DIP

Ingredients

2 (8 oz) pkgs. cream cheese, softened
1 (1 oz) pkg. Ranch dressing mix (dry)
2 c. shredded cheddar or Monterey Jack cheese
2 tbsp. chopped green onions or chives (optional)
1/3 c. beer

 preparation

Combine cream cheese and dry Ranch dressing mix with cheese and onions or chives. Stir together well and add beer. Mixture will seem to be too liquid but it will set up in the refrigerator if you leave it to chill for at least 4 hours or overnight.

RECIPE PECAN PARTY MIX

Ingredients

3/4 cup brown sugar
5 cups Crispix
3/4 cup butter
1 cup whole pecans
2 1/2 cups Rice Chex

 

preparation

Preheat oven to 350°F.

Combine Rice Chex, Crispix and pecans in a 9x13-inch pan. Boil and stir for 2 minutes the brown sugar and butter. Pour over mixture in 9x13-inch pan.

Bake for 8 minutes in well-heated oven. Stir frequently while mixture is cooling.

 

RECIPE SHRIMP DIP

Ingredients

1 (about 5 oz) can cocktail shrimp, drained, chopped
1 cup sour cream
1/4 cup Heinz Chili Sauce
2 tsp. freshly squeezed lemon juice
1/2 tsp. salt
1/8 tsp. black pepper
1 tsp. prepared grated horseradish
dash of Tabasco sauce or Frank's Hot Sauce

preparation

Chop shrimp into very small pieces and combine well with remaining ingredients (may use a food processor but do not over-process - use pulse mode only).Use as a dip and serve with raw vegetable sticks, tortilla chips, bagel slices, or crackers.
 

PARTY SIZE CHEESE SPREAD

Ingredients

1 cup butter, softened
2 pounds soft American cheese spread
1 cup Worcestershire sauce
1/2 cup prepared English mustard (not dry)
1 teaspoon garlic powder
1/2 teaspoon Tabasco (more or less, to taste)
6 tablespoons Kirsch

 preparation

In the large bowl of an electric mixer, cream butter until softened, gradually adding cheese spread. Beat in Worcestershire sauce, mustard, garlic powder, Tabasco and Kirsch. Pack into a cheese crock and chill for at least 2 hours or overnight.

Serve with crackers and/or chips. Recipe may be halved.

Yields 6 cups.

 

 

RECIPE BITE SIZED PARTY PIZZAS

Ingredients

2 8 oz. cans flaky refrigerator biscuits
1 8 to 10 oz pkg. pepperoni slices
1 12-16 oz jar pasta or pizza sauce
1/2 tsp. Italian seasoning and garlic powder (optional)
pinch of red pepper flakes
1/2 cup (or more) Parmesan cheese
8-10 oz. pkg shredded mozzarella

 

 preparation

 

Combine Italian seasoning, garlic powder and pepper flakes. (Note: If you're feeling lazy, just use the squeeze jar pizza sauce right out of the bottle - this is also good for kids and teenagers).

Remove biscuits from the can and separate each biscuit into 4 pieces by splitting between the layers. A can of 12 biscuits will make 48 layers.

Arrange the layers on an oiled cookie sheet (may be lined with foil for easy clean-up). Add a teaspoon or so of sauce to the top of each biscuit layer; spread out using the back of a spoon. Top with one or two slices of pepperoni and sprinkle with both cheeses.

Bake in a preheated 400°F oven for 6-8 minutes, or until golden brown on edges and cheese is bubbly.

Note: These can be made up in advance and frozen on cookie sheets before baking. Once frozen, store in ziploc bags.

Reheat at 375°F for 10-12 minutes, or until done.

 

RECIPE CHEESE BALL

Ingredients

1 8 oz. pkg cream cheese
1 jar Cheddar cheese spread
1 jar Roka cheese spread
1 small onion, minced
chopped pecans

 

preparation

 

Allow ingredients to stand at room temperature until softened.

Blend and refrigerate (except nuts). Roll into a ball. Roll the ball in chopped pecans and refrigerate.

Serve with an assortment of crackers.

 

RECIPE BACON WRAPPED SCALLOPS

Ingredients

12 large sea scallops, cut in half
12 pieces of bacon, cut in half
garlic powder
lemon pepper (optional)
teriyaki sauce
cayenne pepper
olive oil spray

 

preparation

 

Cut large scallops in half. Wrap each scallop in half a strip of bacon and secure with a wooden toothpick. (Smaller scallops may be left whole).Spray lightly with olive oil spray and sprinkle with teriyaki sauce on both sides. Dust lightly with garlic powder and a pinch of cayenne pepper.
Place in baking dish and bake at 425°F, turning once for 20 to 30 minutes or until done.
Serve with sweet and sour sauce.
Variation: Omit teriyaki sauce and dip scallops in melted butter before wrapping them with bacon. Sprinkle chopped onions, parsley and green peppers over scallops and drizzle with olive oil before broiling.
Serve with lemon wedges. Yields about 2 dozen

RECIPE PARTY PUNCH

Ingredients

1 pint lime sherbet
1 quart lime/grapefruit beverage
1 pint milk

 

 preparation

 

Add half of the sherbet to cold milk and beat well. Stir in the lime/grapefruit beverage.

Spoon the remaining sherbet onto the top and serve over cracked ice.

Makes 7 8oz servings.

 

RECIPE FIESTA DIP

Ingredients

1 can (15 oz) black beans, drained
1 tablespoon olive oil
3 slices lean bacon
1 red and 1 green pepper, minced and seeded
1 teaspoon taco seasoning
1 red onion, minced
2 tablespoons fresh cilantro, minced
3 cloves garlic, minced
1 tablespoon fresh lemon juice
(other optional ingredients - see below)

 

 preparation

 

Sauté bacon until crisp. Drain on paper towels and crumble the bacon. Drain and wipe bacon fat from pan.Sauté onion, peppers and garlic in olive oil until soft and translucent. Add cilantro, taco seasoning and black beans, mashing lightly with a fork (not necessary if you'll be using a stick blender later on) until beans are the desired consistency.
Taste and adjust seasonings; salt, pepper, ground cumin, cayenne, garlic and onion powder, hot salt, and hot pepper sauce may be stirred in for additional heat and taste, as you like it.
This can be processed lightly with a stick blender if you prefer a smoother result. We leave half of the mixture unprocessed to keep an interesting texture.
Top with a few sprigs of cilantro or curled green onions and a scoop of sour cream or salsa or garnish with rings of sliced black olives. Serve with tacos, chips or sticks of raw vegetables

ITALIAN CHICKEN SALAD ANTIPASTO

This brilliantly colorful and healthful salad will be the shining star at your next gathering. Arranged on a cut glass platter or an oblong serving tray over a shallow bed of red and green leaf or crisp lettuce, this festive dish is just as much at home Summer picnics outdoors as it is gracing the table for the Winter holidays.

Feel free to add fancy cut vegetables and garnishes of your choice. Extra dressing may be kept in the center in a small bowl with ladle for extra servings.

 Ingredients

1 lb boneless, skinless chicken chicken breasts
3/4 cup milk or buttermilk plus 1/2 teaspoon salt
1 large red onion
1 jar marinated artichoke quarters or hearts
1/2 lb. marinated mushrooms (home or deli made)
1 cup extra virgin olive oil
2 tablespoons fresh basil, minced
1 bell pepper, cored and finely chopped
1/3 teaspoon dried oregano (more, if fresh)
3 cloves garlic
1/4 cup red wine vinegar
1 teaspoon salt
1/4 teaspoon each black pepper, red pepper flakes
1/4 lb Italian salami (optional)

 

Preparing the Chicken:

Place chicken into a zipper plastic bag or a plastic container with a tightly fitting lid. Combine buttermilk or milk with 1/2 teaspoon salt (buttermilk is preferred for chicken that is even more tender and piquant). Refrigerate chicken while marinating for 2 hours.

Preparing the Vinaigrette:

In a blender or food processor, add red vinegar, 1 teaspoon salt and peeled garlic. Process for 30 seconds and let sit for 5 minutes. This takes the "raw" edge off the garlic.Add oregano, basil and olive oil, red and black pepper and 2 or 3 marinated artichoke pieces. Process 1 minute or until smooth. Slice bell pepper; add to processor and chop for just a few seconds (large pieces of pepper should remain).
Slice red onion into thin strips lengthwise. Combine with vinaigrette. Taste and adjust seasonings, adding salt and pepper, if needed.

Grilling the Chicken:

Grill chicken over hot coals for 10 minutes, turning 90 degrees to make attractive cross-hatched grilling marks. Finish over indirect heat for another 5 minutes or until a thermometer inserted in center registers 165ºF.

Remove and cut into strips. Arrange on a bed of crisp lettuce and surround with red ripe baby tomato halves, red onion slices, artichoke quarters, and marinated mushrooms. Slice salami into strips or roll up tightly into rolls; arrange attractively around chicken.

Dress with vinaigrette.

Cooks Note: 1 bell pepper may be substituted by 1/4 cup Progresso Pepper Salad or sweet vinegar peppers.

Serves 4-6, depending on how many other dishes are being served. This recipe may be doubled or tripled, etc.

 

RECIPE PARTY PITA WEDGES

Ingredients

2 regular sized pita pockets (6 inch)
2 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
16 slices pepperoni
4 round slices provolone cheese
1/3 cup medium chunky salsa

 

preparation

 

In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside.

Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into 2. Brush both sides of the pita wedges with warm olive oil mixture, coating well.

Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt.

Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm.

Makes 16 wedges.

Variation: Cut pita into 4 wedge shaped pockets. Fill the same way as above (but only half as much cheese wedges and pepperoni slices will be needed if making pockets instead of crusts).

 

RECIPE SPINACH DIP

Ingredients

1 pkg. frozen spinach, thawed & drained
1 pkg. frozen artichokes, chopped
1 sm. can green chilis
1 c. mayonnaise
1/3 cup Parmesan cheese, grated
1 cup Monterey Jack cheese, coarsely grated
2 cloves garlic, minced

 

 preparation

 

Thaw and squeeze excess moisture from spinach using a clean kitchen cloth, cheesecloth, or strainer. Combine all ingredients, reserving 1/4 cup of Monterey Jack Cheese.

Portion spinach mixture into individual baking dishes or ramekins. Sprinkle reserved 1/4 cup Monterey Jack over tops of each serving.

Bake in preheated 350°F oven until top is bubbly.

Great served with tortilla chips or vegetable sticks.

Variation: Substitute mozzarella or Muenster cheese for the Monterey Jack.

 

RECIPE SHRIMP FILLED DEVILED EGGS

Ingredients

6 hard-boiled eggs
1/4 cup Miracle Whip
1 teaspoon French's mustard
dash Tabasco sauce
salt, to taste
1/4 tsp. garlic powder
6 medium cooked shrimp, finely chopped
2 green onions, finely chopped

 

preparation

 

Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork.

Stir in Miracle Whip, mustard, Tabasco, garlic powder and salt; taste and adjust seasonings.

Stir in shrimp and minced green onions. Fill whites with egg yolk mixture, forming a slightly rounded top, or pipe through a decorative pastry bag or cookie shooter.

Arrange on a serving dish.

Cover tightly and refrigerate.

Garnish with paprika and chopped fresh parsley before serving, if desired.

Yields 12 deviled eggs.

 

RECIPE EASY HOT CRAB DIP

Ingredients

1 small onion
1 can crab meat (drained)
1 (8 oz.) package cream cheese

 

preparation

 

In a food processor, finely chop onion, add cream cheese, pulse to process again.Add crab meat and quickly process for a few seconds.
Dill weed and paprika may be added for extra color.
Place in a pie pan type dish and bake at 350F for approximately 20-25 minutes or until well heated through.
Serve with crackers.
Variation: Shrimp may be used instead of crab

 

RECIPE JELLO SHOTS

Ingredients

3 boxes (3 oz. each) Jello containing sugar
2-1/2 cups vodka
3-1/3 cups water

 

preparation

 

Bring the water to a boil and remove from heat. Slowly stir in the Jello until dissolved. Wait 3 minutes, then stir in the vodka.

Pour into individual shot-size cups and freeze.

 

 

RECIPE CHEESE CANAPES

Ingredients  

2 long sour dough French rolls or sm. petite rye slices
Melted butter
1 1/2 c. finely grated Monterey Jack cheese
1 green pepper, finely chopped
1/4 c. finely chopped parsley
1/2 tsp. salt
2 egg whites, stiffly beaten
3 slices lean bacon, finely diced

 

preparation

 

If using sour dough French rolls cut each into 12 thin slices. Toast on one side under broiler. Spread untoasted side lightly with butter. Fold Monterey Jack cheese, green pepper, parsley and salt into beaten egg whites. Spoon onto buttered side of toasted bread. Be sure to cover outside crust. Sprinkle bacon bits over tops. Broil or bake in hot oven until bacon browns and cheese melts. Makes 24 appetizers.

NOTE: These appetizers may be prepared up to the final browning and stored in freezer for future use.

 

RECIPE CALIFORNIA PIZZA TOASTS

Ingredients

4 oz. goat cheese or Mozzarella, shredded
2 tbsp. plain nonfat yogurt
1 tsp. minced garlic
1/4 tsp. each: dried oregano and basil
1/4 c. tomato paste
1 lg. loaf whole wheat French bread, cut on a diagonal into 20 slices

 

preparation

 

Preheat broiler. In a bowl, combine cheese, yogurt, garlic, oregano and basil. Spread a small amount of tomato paste on each slice of bread, then top with a dollop of cheese mixture. Broil for 1 minute or until lightly browned. Serve hot. Makes 20 appetizers.

Per appetizer: 126 cal.; 5g prot.; 3g fat; 19g carb.; 2 mg chol.; 227 mg sod.

 

RECIPE ARTICHOKE APPETIZER

Ingredients

3 oz. pkg. Sargento Parmesan cheese
3/4 c. mayonnaise
1 can artichoke hearts (packed in water & salt)
1/3 c. red pepper sauteed in olive oil
2 egg whites
1/3 c. chopped onion sauteed in olive oil
Thinly sliced French bread or cocktail rye bread

 

preparation

 

Drain artichoke, rinse and chop them thinly. Combine mayonnaise, artichokes, Parmesan cheese, red pepper and onion. Beat egg whites until stiff, not dry. Fold egg whites into cheese mixture. Spread mixture on bread. Broil until golden brown on top. Watch carefully to prevent burning.