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Category: Appetizers & Snacks

Zesty Seafood Spread

Zesty Seafood Spread

 

1 package (8 ounces) reduced fat cream cheese, softened

1/4 C. Heinz Chili Sauce

1 tsp. lemon juice
1/4 to 1/2 tsp. hot pepper sauce
1 C. (about 1/2 pound) chopped cooked

seafood (shrimp, crab, sea legs)

4 sliced green onions, including some tops

1/4 C. finely chopped red bell pepper

1/4 C. finely chopped celery

Crackers, bagel chips, pita crisps

 

Thoroughly combine cream cheese, chili sauce, lemon juice and hot pepper sauce; stir in seafood, onions, bell pepper and celery. Serve with crackers, bagel chips or pita crisps.

Wild Mushroom Spring Rolls

Wild Mushroom Spring Rolls

 

1 lb. Mushrooms
2 tsp. Vegetable Oil
3 lg. Shallots, peeled and finely chopped
2 tsp. Finely Grated Ginger
2 tsp. Five Spice Powder

1/2 C. Finely Chopped Scallions

1/2 tsp. Salt

1/2 tsp. Black Pepper

2 tsp. Asian Toasted Sesame Oil

1 lb. Pkg. Egg Roll Wrappers

1/2 C. Water

1/2 C. Peanut Oil for frying

Dipping Sauce:

1/4 C. Warm Honey
2 tsp. Soy Sauce
 

Remove any hard fibrous stems from the mushrooms and clean carefully by brushing the mushrooms with a damp cloth or mushroom brush to remove excess dirt. Place the mushrooms in a food processor and pulse quickly to chop into smallish bits. Heat 2 tsp. vegetable oil in a large skillet over high heat until hot but not smoking. Add the mushrooms to the pan and sauté until the mushrooms begin to sweat, about 2 to 3 minutes. Add the chopped shallots and ginger and sauté until translucent.  Sprinkle in the five spice powder and chopped scallions, season with salt and pepper and stir in the sesame oil. Set aside to cool. Lay out the egg roll wrappers and cut into 4 equal squares. Brush a square of wrapper with some water, place a dollop of the mushroom mixture in the center and roll the sides of the wrapper inwards to enclose the filling. Rolling away from yourself, roll up the wrapper into a cigar shape and enclose the filling completely. Seal the ends with some of the water. Continue to finish filling the wrappers d refrigerate them several hours to firm them before cooking. Heat the oil in a deep skillet to 345 degrees. Fry the spring rolls, in batches, until crisp.  In a bowl, combine the ingredients of the dipping sauce and serve with the spring rolls. Yield: 48 to 60 miniature spring rolls.

Whiskey Sausage

Whiskey Sausage

 

5 lb. Keilbasa sausage, sliced 2″ pieces

2 cups brown sugar

2 cups ketchup

4 oz whiskey

 

Mix sugar, ketchup and whiskey. In a crock pot, layer with sausage, sauce, sausage, sauce etc. Cook  overnight on low.

Water Chestnut Wraps

Water Chestnut Wraps

 

1 lb. sliced bacon

2 cans whole water chestnuts, drained

1/2 C. packed brown sugar

1/2 C. mayo

1/4 C. chili sauce

 

 Cut bacon strips in half. In a skillet over medium heat, cook bacon until almost crisp, drain. Wrap bacon piece around a water chestnut & secure with a toothpick. Place in an ungreased 13×9-inch baking dish. Combine brown sugar, mayo, & chili sauce; pour over water chestnuts. Bake uncovered, at 350~f. for 30 minutes or till hot & bubbly.

Turkey and Brie Crostinis

Turkey and Brie Crostinis

 

1 package (10 slices) Foster Farms Oven Roasted Turkey Breast

1 French baguette

1/4 C. olive oil

Salt and pepper to taste

1 7 oz. brie triangle

1 can (8 oz.) whole cranberry sauce

Green onion slivers or parsley sprigs (optional)

 

Slice baguette into 20 slices (about 1/2-inch thick), brush with olive oil and season with salt and pepper.. Place bread onto a cookie sheet and broil in oven until golden brown, approximately 2 minutes. Keep a very close eye on bread as it can burn quickly.. Slice brie into 20 thin pieces about the same length as the baguette slices and set aside. Cut turkey slices in half and set aside.. When toast has cooled, place a piece of brie on top of each toasted baguette slice. Roll each turkey half and place one on top of each brie slice. Place one tsp. of cranberry sauce on top of the turkey rolls. Optional: Place a green garnish, such as a slice of green onion or a piece of parsley, on top of each cranberry dollop. Tip: The crostini can be made up to 2 days in advance and stored in a loosely covered container.

Traditional Fondue

Traditional Fondue

 

1 lb. shredded Gruyère

1 clove garlic

1 1/2 C. dry white wine

1 T. lemon juice

3 T. flour

pepper and nutmeg to taste

 

for dipping:

1 baguette, cut into cubes

1 apple (granny smith or some tart/sweet thing), cut into chunks

1 lb. cooked sausages, sliced thick

 

Toss cheese and flour together; set aside. Rub the inside of the pot with the cut side of the garlic clove. Pour wine into the pot and heat until warm, not boiling. Add the lemon juice. Add cheese by the handful to the wine, stirring constantly until melted and creamy. Add pepper and nutmeg to taste. Let the mixture come to a boil once and remove from heat. Set over flame so the fondue bubbles lightly. Spear the bread, apple, or sausage and dip in the fondue.

Tomato-Stuffed Brie

Tomato-Stuffed Brie

 

1 C. boiling water

1 package (3 oz.) unsalted sun-dried tomatoes (about 2 C.)

4 C. cayenne pepper sauce

2 green onions, chopped

2 (5-inch) whole Brie cheeses, about 13 oz. each, well chilled

1 3/4 oz. pine nuts, toasted (to toast nuts, bake at 350 degrees for 5 minutes or until golden)

 

3 T. of butter, softened

3/4 C. of fresh parsley

 

Pour boiling water over tomatoes in medium bowl. Let stand for 4 minutes, or until just softened; drain well and pat dry with paper towels. Place tomatoes, pepper sauce and onions in food processor; process until smooth paste forms. Using a large sharp knife split each Brie round in half horizontally. (To cut cheese easily, coat knife with nonstick cooking spray.) Spread tomato mixture over sides of bottom halves. Sprinkle evenly with pine nuts. Cover bottom halves with top halves, cut side down. Press gently.   Spread butter on edges of rounds; roll in chopped parsley. Refrigerate for 1 hour. Cut into wedges and serve with crackers or French bread. The filled Brie may be served warm. Do not coat with parsley and butter; place in baking dish and bake at 325 degrees for about 10 minutes, or until slightly softened.

Tomato Bacon Cups

Tomato Bacon Cups

 

1 small tomato, finely chopped

1/2 C. mayonnaise

1/2 C. real bacon bits

1/2 C. shredded Swiss cheese

1 small onion, finely chopped

1 tsp. dried basil

1 tube (12 oz.) refrigerated buttermilk biscuits, separated into 10 biscuits

 

In a small bowl, combine the tomato, mayonnaise, bacon, cheese, onion and basil; set aside. Split each biscuit into three layers; press each layer into an ungreased miniature muffin C.. Spoon tomato mixture into C.. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Yield: 2-1/2 dozen.

Sweet-and-Sour Shrimp Puffs

Sweet-and-Sour Shrimp Puffs

 

3 T. cream cheese spread (from 8-oz container)

1 tsp. soy sauce

1/4 tsp. ground ginger

1/2 tsp. finely chopped garlic

1 can (8 oz) Pillsbury® refrigerated butter flake crescent dinner rolls (8 rolls)

16 uncooked deveined peeled large shrimp (about 1/2 lb), thawed if frozen, tails removed, if desired

3 T. sesame seed

1/3 C. Apricot Preserves

 

Heat oven to 375°F. Spray cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside. Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about 1/2 tsp. cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point. Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet. Bake 16 to 21 minutes or until golden brown. In small microwavable bowl, microwave preserves uncovered on High about 20 seconds or until melted. Gently spread 1 tsp. melted preserves over each puff to glaze. Cool 5 minutes. Serve warm.

 

Stuffed Mushrooms

Stuffed Mushrooms

 

1-1/2 lbs large mushrooms with nice caps

2 cloves garlic, minced

1 med. onion, minced

2 tsp. Butter

1/2 tsp. Basil

1 tsp. prepared mustard

salt and pepper to taste

2 tsp. white flour

1 tsp. plain yogurt (or, sour cream would work)

fresh bread (about 6 slices), chopped into little pieces

1/2 cup shredded

Mozarella cheese

olive oil

 

Wash mushrooms and separate the stems from the caps. Set the caps aside to dry out, while you dice the stems into very small pieces Set the stem pieces aside, and toss the mushroom caps in a little olive oil. Melt the butter in a medium saucepan and toss in the garlic and onion. Sauté for a few moments, then add the basil, mustard, salt, pepper and mushroom stem pieces. When the veggies are soft, add the flour and stir for two minutes. Then remove the pan from the heat and stir in the sour cream. Allow to cool a bit, then add about 2/3 of the mozzarella plus enough bread pieces to make the mixture stick together. Fill mushroom caps with the mixture and place on a cookie sheet. When all the caps are filled, top with the remaining mozzarella and bake at 350 degrees until the cheese starts to bubble (about 10 to 15 minutes).

Steamed Mussels with Toasts

Steamed Mussels with Toasts

To de-beard the mussels, just pull off the hair-like bits coming out of the shell.

 

8 1/2-inch-thick slices sourdough bread (each about 2 x 4 inches)
6 tsp. olive oil
4 tsp. chopped garlic

1 1/2 cups chopped seeded plum tomatoes
1/2 cup chopped fresh Italian parsley
3 pounds mussels, scrubbed and de-bearded

 

Preheat oven to 375°F.  Arrange bread on baking sheet. Combine 4 tsp. oil and 2 tsp. garlic in bowl. Using fork, mash to course paste. Spread over bread. Bake until crisp, about 10 minutes.  Heat 2 tsp. oil in a heavy large pot over medium-high heat. Add 2 tsp. garlic; sauté 2 minutes. Add tomatoes and parsley. Reduce heat; simmer until sauce thickens, stirring often, about 10 minutes. Season with salt and pepper. Add mussels; increase heat to high. Cover; cook until mussels open, about 7 minutes (discard any mussels that do not open). Divide mussel mixture among soup bowls.  Place toasts at edge of each bowl.

Un-Authentic (but tasty!) Spring Rolls

Un-Authentic (but tasty!) Spring Rolls

 

1 mild Green Chili (or hot if you prefer)
3 oz. Chicken Breast, cooked
1/2 cup Vegetable Oil (divided)
1 Onion, finely chopped
1 clove Garlic, crushed
1 Carrot, julienne
1 Scallion or Green Onion, finely sliced
1 Red Bell Pepper, seeded and julienne
1 oz. Bean Sprouts
1 tsp. Sesame Oil
4 sheets Filo Pastry
1 Egg White, lightly beaten
Soy Sauce, to serve

Slice the green chili in half and remove the seeds. (If you elected to prepare your spring rolls with a hot chili, be sure to wear a plastic glove.)  Using a sharp knife, slice the cooked chicken breast into thin strips. Heat a wok or heavy skillet with two tablespoons of the vegetable oil over high heat. When the oil is hot, add the onion and garlic, and then the chicken strips, and stir-fry for about a minute. (When the oil sizzles and browns a cube of fresh bread, then the oil is hot and you’re ready to stir-fry.) Add the julienne carrots, scallion slices, and red bell pepper to the wok or heavy skillet and stir-fry for about two minutes. Add the bean sprouts, stir in the teaspoon of sesame oil, and remove the cooking container from the heat to let the mixture cool. Meanwhile, cut each sheet of filo pastry into five short strips.  When the filling is cool enough for you to easily handle it, place a small amount of the filling at one end of each strip. Fold in the long sides of the pastry and then roll the filling to the end of the pastry. Seal and glaze each spring roll with the egg white. Repeat the process until you have used all the filling and filo dough. Refrigerate the spring rolls for at least 15 minutes prior to frying. Wipe the wok or skillet clean and add the remaining vegetable oil to the pan. When the oil is hot, add the spring rolls and fry them in small batches until they are crisp and brown. Drain the fried spring rolls on paper towels and serve warm with soy sauce for dipping.

Spinach Sticks

Spinach Sticks

2 (10-ounce) boxes frozen chopped spinach, thawed and squeezed dry 

8 ounces feta cheese 

8 ounces cream cheese, softened 

Pepper to taste 

1 package phyllo dough, defrosted (40 sheets, 14 by 9 inches) 

2/3 C. olive oil 

 

Heat the oven to 375° F. In a food processor fitted with the steel S blade, combine the spinach, feta, and cream cheese. Pulse the mixture until it is smooth. Season with pepper if desired.  Transfer the mixture to a ziplock bag and snip a 1/4-inch piece from one corner (you can also use a pastry bag).  On a clean work surface, lay out 1 sheet of the phyllo. Brush half of the sheet widthwise with olive oil and fold it in half to make a 7- by 9-inch rectangle. Brush the folded side with oil. Squeeze a thin line of the spinach mixture (approximately 1 T.) along the folded edge. Roll the dough and filling the long way, into a 9-inch-long cylinder. Place the roll on a cookie sheet and brush it with oil. Repeat with the remaining sheets and filling.  Bake for 12 to 15 minutes or until golden.

Spinach Phyllo Triangles

Spinach Phyllo Triangles

 

10oz. Frozen Chopped Spinach

1/2 C. Chopped Onion

1 Clove Garlic, chopped

6oz. Feta Cheese, crumbled

1/2 tsp. Dried Oregano, crushed

12 Sheets Phyllo Dough

1/2 C. Butter, melted

 

For filling cook spinach, onion, and garlic according to spinach package directions.  Drain well in sieve.  Press the spinach with the back of a spoon to release excess moisture.  Combine spinach, Feta, and oregano.  Lightly brush 1 sheet of phyllo dough with some of the melted butter.  Place another sheet on top, brush with butter again.  Place a third sheet and repeat with the butter.  Cover remaining phyllo with damp cloth to prevent drying.  Cut the stack of phyllo dough into 6 lengthwise strips.  For each triangle, spoon about 1 tsp. of the spinach mixture about 1 inch from the end of the strip. Fold end over filling at 45 degree angle.  Continue folding into triangle shape that encases filling.  Continue with rest of phyllo dough and filling.  Place triangles on baking sheet.  Brush with butter and bake in 375F oven for 18-22 minutes, or until golden.  Serve warm.

Spinach Balls

Spinach Balls

2 (10 oz.) pkgs. Chopped Spinach, cooked and Drained
2 C. Seasoned Stuffing Mix
1 1/2 C. Parmesan cheese
1/2 C. Butter, softened
1/4 tsp. Pepper
6 Eggs, Beaten
1/2 tsp. Salt

Combine spinach, stuffing mix, 1 C. Parmesan cheese, eggs and butter. Roll balls in remaining Parmesan cheese to coat lightly. May be frozen and baked later. Bake at 350 degrees for 10 minutes. Serve warm on small plates.

Spinach Bacon Roll-Ups

Spinach Bacon Roll-Ups

 

6 Bacon Slices
1 10oz. Pkg. Frozen chopped spinach, thawed, squeezed dry
4oz. Cream cheese, room temperature
1/4 C. Mayonnaise
1 tsp. Salt
1/2 tsp. Pepper
1/2 C. Chopped green onions

3 9-inch-diameter Flour tortillas

 

Cook bacon in heavy large skillet over medium heat until crisp; drain. Crumble bacon into medium bowl; stir in spinach and next 5 ingredients. Heat 1 tortilla in large skillet over high heat until warm and pliable, about 1 minute per side. Transfer to work surface. Spread 1/3 of filling over tortilla, leaving 1/2-inch border. Roll up tightly, enclosing filling. Wrap in plastic. Repeat with remaining 2 tortillas and filling. Chill until filling is firm, at least 1 hour or up to 4 hours. Preheat oven to 400°F. Remove plastic; slice off unfilled ends. Cut rolls crosswise on slight diagonal into 3/4-inch-thick slices. Arrange on large baking sheet. Bake until heated through, about 7 minutes.

Spinach Bacon Deviled Eggs

Spinach Bacon Deviled Eggs

12 hard-cooked eggs

1/2 C. frozen chopped spinach, thawed

1/4 C. mayonnaise

1/4 C. real bacon bits

1 1/2 T. cider vinegar

2 T. butter, softened

1 T. sugar

2 tsp. black pepper

1/4 tsp. salt

 

Peel eggs, slice in half, remove yolks, and mash yolks in a bowl. Combine yolks with remaining ingredients. Mix well. Fill whites.

Spicy Toasted Garbanzo Beans and Pistachios

Spicy Toasted Garbanzo Beans and Pistachios

 

2 15 1/2-ounce cans garbanzo beans (chickpeas), drained

1/4 C. corn oil

1 tsp. coarse sea salt

1 tsp. ground cumin

1 tsp. ground black pepper

1/2 tsp. cayenne pepper

1 C. shelled raw pistachios

2 tsp. fresh thyme leaves

 

Preheat oven to 400°F. Toss garbanzo beans with next 5 ingredients in medium bowl. Transfer mixture to rimmed baking sheet. Bake until garbanzos are golden and crisp, stirring occasionally with metal spatula, about 20 minutes. (Can be made 4 hours ahead. Keep at room temperature.)  Stir pistachios and thyme into garbanzo mixture. Bake until beans and pistachios are crunchy, about 12 minutes. Transfer mixture to bowl and serve warm.

Spicy Shrimp Toast

Spicy Shrimp Toast

 

3/4 lb. Cooked shrimp, chopped
2 tsp. Finely chopped green onion

2 tsp. Finely chopped red bell pepper

1 tsp. Season-All Seasoned Salt, divided

1 tsp. Parsley Flakes

1/2 tsp. Dry Ground Mustard

1/4 tsp. Celery Seed

2 tsp. Water

2 tsp. Olive Oil

1 Egg White

6 slices Bread, lightly toasted

Mayonnaise

Combine first 10 ingredients. Trim crusts from bread slices. Spread lightly with mayonnaise. Spoon shrimp mixture evenly over bread slices. Cut each slice into four triangles. Place triangles on a large baking sheet coated with cooking spray. Bake at 350 degrees F for 8-10 min.

Spicy Bacon-Wrapped Shrimp

Spicy Bacon-Wrapped Shrimp

 

1/4 C. sugar

1/4 C. lemon juice

2 T. olive oil

4 tsp. paprika

1 tsp. each salt, pepper, curry powder, ground cumin and ground coriander

1/2 to 1 tsp. cayenne pepper

18 uncooked jumbo shrimp, peeled and deveined

9 bacon strips, halved lengthwise

 

In a small bowl, combine the sugar, lemon juice, oil and seasonings. Pour 1/4 C. marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30-60 minutes. Cover and refrigerate remaining marinade for basting.   In a large skillet, cook bacon over medium heat until cooked but not crisp. Drain on paper towels. Remove shrimp from marinade; discard marinade. Wrap each shrimp with a piece of bacon and secure with a toothpick.   Coat grill rack with cooking spray before starting the grill. Grill bacon-wrapped shrimp, covered, over medium heat for 5-10 minutes or until shrimp turn pink, turning and basting with reserved marinade. Yield: 1-1/2 dozen.

Better Than Take Out Egg Rolls

Better Than Take Out Egg Rolls

Better Than Take Out Egg Rolls

 

peanut oil

1/2 pound boneless chicken breasts, diced in very small pieces

2 teaspoons ginger root, grated

1 bag (16-ounces) shredded cole slaw mix

3 scallions, thinly sliced

1 cup snow pea pods, thinly sliced

3 tablespoons oyster sauce

10 – 12 egg roll wrappers

canola oil for frying

 

Heat a large sauté to high. Add peanut oil. Add chicken and ginger root and sauté until almost cooked through. Add shredded cole slaw mix, scallions, and snow pea pods. Sauté for about 4 – 5 minutes or until the cabbage begins to wilt. Remove from heat and add the oyster sauce and stir to combine. Let mixture cool.  On a flat surface, place one of the egg roll wrappers with a corner pointing toward you. It should look like a diamond shape. Place about 3 heaping tablespoons of the filling horizontally across the center of the wrapper. Fold bottom corner over the filling and roll half way to cover filling. Fold both sides snugly against filling and moisten top corner with water. Roll over flap to seal. Lay flap-side down until ready to cook. Heat a large sauté pan to high and fill with about an inch of canola oil. When the oil reaches 350 degrees, carefully add a few Egg Rolls. Fry until golden, about a minute or two. Turn once to brown on other side. Drain on paper towels. Serve warm with Sweet and Spicy Dipping Sauce or purchased plum sauce.

 

Sweet and Spicy Dipping Sauce

 

2 tablespoons rice wine vinegar

1 tablespoon sugar

1 teaspoon soy sauce

2 teaspoons sriracha sauce

1 tablespoon lime juice

 

Combine all ingredients in a small bowl. Serve with Egg Rolls.

Smoked Salmon Tarts

Smoked Salmon Tarts

 

1/2 C. Original Bisquick® mix

1/2 C. milk

1/4 C. sour cream

1/2 tsp. Worcestershire sauce

2 eggs

2/3 C. shredded Cheddar cheese

1/3 C. chopped smoked salmon

2 T. sliced green onions

 

Heat oven to 400ºF. Spray 24 mini-muffin C. with cooking spray.    Beat Bisquick, milk, sour cream, Worcestershire sauce and eggs with fork until blended; stir in remaining ingredients. Spoon about 1 T. mixture into each muffin C.    Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan. Refrigerate any remaining appetizers. Use a rubber spatula to easily remove batter from the T. and guide it into muffin C.. Wipe any excess batter from top of muffin pan to prevent burning

Smoked Salmon Spirals

Smoked Salmon Spirals

 

1 daikon (Japanese white radish), peeled

4oz. Cream Cheese, room temperature
1 tsp. Fresh Dill, finely chopped or 1 tsp. dried dill weed
1 tsp. Finely Chopped fresh Italian parsley
2 tsp. Drained Capers
1 1/2 tsp. Dijon mustard

1/2 tsp. Grated lemon peel

1/8 tap. Cracked pepper

4oz. Sliced smoked salmon, cut into 1-inch-wide strips

Cucumber Slices

Fresh dill sprigs

Lemon slices

 

Using vegetable peeler, cut off thin 8×1-inch strips down length of daikon. Mix cream cheese, dill, parsley, capers, mustard, lemon peel and pepper in small bowl. Spread about 1 1/2 tsp. mixture on 1 side of each radish strip. Top with salmon. Roll up tightly. Arrange spiral side up on platter. Garnish with cucumber, dill and lemon.

Smoked Salmon Pinwheels

Smoked Salmon Pinwheels

 

8 ounces cream cheese, softened

1 T. fresh lemon juice

2 T. diced red onion

1 T. chopped fresh basil leaves

8 ounces sliced smoked salmon (we recommend Nova, but you make use the saltier lox)

2 T. small capers, drained

1 seedless cucumber, with peel, sliced into rounds the size of crackers

 

Combine the cream cheese, lemon juice, red onion, and basil in a bowl until completely blended. On a piece of waxed paper, arrange the smoked salmon slices in a rectangle about 3 inches wide and 12 inches long, slightly overlapping each piece. (If the salmon slices are cut irregularly, simply piece them together like a puzzle.)  Spread a thin layer of the cream cheese mixture on the salmon, sprinkle with the capers, and roll up like a jellyroll.  Refrigerate for 1 hour to firm, then cut into 1/2-inch slices. Place each pinwheel atop a cucumber round to serve.

Slow Cooker Pepperoni Pizza Dip

Slow Cooker Pepperoni Pizza Dip

 

1 jar (14 oz.) pizza sauce

1 C. chopped turkey pepperoni, (from 6-oz. package)

8 medium green onions, chopped (1/2 C.)

1/2 C. chopped red bell pepper

1 can (2 1/4 oz.) sliced ripe olives, drained

1 C. shredded mozzarella cheese (4 oz.)

1 package (8 oz.) cream cheese, softened and cubed

Broccoli flowerets, cherry tomatoes and carrot sticks, if desired

 

Mix pizza sauce, pepperoni, onions, bell pepper and olives in 1 1/2-quart slow cooker.   Cover and cook on low heat setting 3 to 4 hours or until mixture is hot.   Stir in mozzarella cheese and cream cheese until melted. Serve with vegetables for dipping.

Shrimp-Cheese Bites

Shrimp-Cheese Bites

 

1 1/4 C. all-purpose flour

1/2 C. butter or margarine

1 egg, beaten

2/3 C. chopped cooked shrimp

2 oz. farmer or chèvre (goat) cheese, crumbled

1 egg

1 egg yolk

1/2 C. half-and-half

2 tsp. chopped fresh basil leaves or 3/4 tsp. dried basil leaves

 

Heat oven to 375ºF. Place flour in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in 1 beaten egg until well mixed. Shape into a ball. Divide into 24 balls. Press 1 ball on bottom and up side of each of 24 ungreased small muffin cups, 1 1/4×1 inch.    Divide shrimp among C.. Sprinkle with cheese. Beat 1 egg and the egg yolk in small bowl. Stir in half-and-half and basil. Spoon about 1 T. egg mixture into each cup.   Bake about 20 minutes or until light brown. Immediately remove from pans to wire rack. Serve immediately.    Cool bites completely on wire rack. Place in a single layer on a cookie sheet. Freeze uncovered at least 2 hours. Place bites in labeled airtight freezer container, and freeze no longer than 2 months. About 30 minutes before serving, heat oven to 350ºF. Bake on ungreased cookie sheet about 18 minutes or until warm.

SBD Spinach Stuffed Mushrooms

SBD Spinach Stuffed Mushrooms

 

1 package frozen spinach

12 large mushrooms

Salt to taste

Pepper to taste

1/2 C. reduced fat cheese

Olive oil for cooking – about 2 T.

 

Defrost the spinach and wring out excess water. Place the spinach in a bowl, cover, and cook in the microwave on high for 3 minutes. Remove the mushroom stems, chop the stems, sauté them with a little olive oil. Remove and add to the spinach. Take the mushroom caps and gently sauté in olive oil for 3-4 minutes. Add salt and pepper to taste to the spinach and sautéed chopped stems. Place caps on plate, stuff each with a spoonful of the spinach mixture. Top each cap with a little shredded cheese

Sausage Balls

Sausage Balls

 

1 lb. Bulk Sausage

4 C. Biscuit Mix

1/2 lb. Grated Sharp Cheddar

2 tsp. crumbled Sage

 

Work sausage into other ingredients.  Roll into small balls and bake on ungreased cookie sheet at 350 for 15-20 minutes.  This recipe makes 100 sausage balls for serving.  Seal unused portions well and freeze.

Salmon-Stuffed Pea Pods

Salmon-Stuffed Pea Pods

 

36 Fresh Snow pea Pods

3oz. Cream Cheese, softened

2 tsp. Capers, drained

4oz. Cooked Smoked Salmon, flaked

Chopped Fresh Parsley

 

Rinse pea pods.  If not crisp, soak in ice water for 20 minutes.  Drain; remove stem end.  With thin knife, open pea pods along straight side.  In medium bowl combine cream cheese and capers; mix well. Add salmon and mix gently.  Spoon or pipe into the pea pods.  Garnish with parsley.  Keep refrigerated until serving time.

Ricotta-Stuffed Bacon-Wrapped Dates

Ricotta-Stuffed Bacon-Wrapped Dates

 

 

1 lb. (about 12 to 13 slices) bacon, preferably thick-cut

25 Medjool dates (about 3/4 lb.)

1/3 C. ricotta cheese

 

Preheat oven to 450 degrees F.  Cut the bacon in half lengthwise to make twice as many slices. Set aside. To remove the pits from the dates, cut the tips off each end of the dates and insert the flat end of the skewer until it pushes the pit out of the date. Repeat with remaining dates.  Place the ricotta in the bottom corner of a strong plastic bag and seal tightly. Use scissors to cut a small hole in the tip of 1 of the corners. Now use the bag like a piping bag to fill the dates with the cheese.  Wrap the ricotta stuffed dates with a slice of bacon and secure with a toothpick through the belly of the date. Arrange all the prepared dates on a parchment-lined baking sheet, allowing at least a little space between each one for good browning. Roast for 15 to 20 minutes or until bacon is browned and crispy. Remove from the baking sheet and gently remove toothpicks. Serve immediately.

Red Onion Crostini

Red Onion Crostini

 

3 tsp. plus 6 tsp. Olive oil
2oz. Pancetta (Italian Bacon), finely chopped
3 lg. Red onions, thinly sliced
1 tsp. Minced garlic
T. Fresh lemon juice
1 tsp. Fennel seeds, crushed
2 tsp. Sherry wine vinegar or balsamic vinegar

6 5 x 3 x 1/2 -inch slices country-style bread, toasted
Chopped fresh parsley

 

Heat 3 tsp. oil in large skillet over medium-high heat. Add pancetta; sauté 3 minutes. Add onions, garlic, lemon juice and fennel seeds; sauté until onions begin to brown, about 10 minutes. Reduce heat to medium; cover and cook until onions are tender, stirring occasionally, about 20 minutes. Remove from heat. Stir in vinegar. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium-low heat before continuing.)  Drizzle each toast slice with 1 tsp. oil. Divide onion mixture among toasts. Sprinkle with parsley and serve.

Raspberry-Pepper Jelly over Cream Cheese

Raspberry-Pepper Jelly over Cream Cheese

 

1/4 C. all-fruit seedless raspberry spread

1/2 tsp. balsamic vinegar

1/8 tsp. ground cinnamon

1/8 tsp. crushed red pepper flakes

4 oz. fat-free or light cream

24 fat-free or low-fat, low-sodium crackers or 3 medium red

Apples or red-skinned pears, each cut into 8 slices

 

In a small microwaveable bowl, stir together the fruit spread, vinegar, cinnamon, and red pepper flakes. Heat in microwave at 100 percent power (high) for 15 seconds, or until melted. Stir. Let cool completely. Put the cream cheese on a plate. Spoon the raspberry mixture on top. Serve with the crackers or fruit.

Pesto Appetizer Squares

Pesto Appetizer Squares

 

4 C. Original Bisquick® mix

1 C. milk

2 eggs

1/3 C. pesto

Marinara sauce

 

Heat oven to 375ºF. Grease rectangular pan, 13x9x2 inches.    Stir together all ingredients except marinara sauce. Spread in pan.   Bake 25 to 30 minutes or until golden brown. Cool slightly; cut into 2-inch squares. Serve warm with marinara sauce for dipping.   Pesto Appetizer Squares are also delicious dipped in olive oil. Pour a small amount of olive oil in a saucer, and sprinkle with grated Parmesan cheese and pepper. It’s a tasty alternative to marinara.

Pumpkin Seed Snacks

Pumpkin Seed Snacks

Basic Roasted Pumpkin Seeds:  Preheat oven to 350°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.  In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

 

Lemon Pepper Pumpkin Seeds:  In a medium-sized bowl whisk together 1 egg white, and 2 tsp. Lemon Pepper (the kidlet’s favorite seasoning on everything ;)).  Add 1 C.  pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more lemon pepper when they come out of the oven. Taste and season with salt if needed (lemon pepper has a fair amount of salt in it).

 

 

Chili Powder Pumpkin Seeds: In a medium-sized bowl whisk together 1 egg white, 2 tsp. chili powder and 1/2 tsp. salt. Add 1 C.  pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more chili powder when they come out of the oven. Taste and season with more salt if needed. 

Spicy and Cheesy Pumpkin Seeds:  In a small mixing bowl, beat an egg white with a whisk until soft and foamy. Stir in a pinch of salt, ¼ tsp. Cayenne Pepper, ¼ tsp. Garlic Powder, 2 tsp. Soy Sauce, and ¼ C. very finely and freshly grated Parmesan Cheese.  Spread 2 C. pumpkin seeds in an even layer on a parchment-lined baking sheet. Coat with the egg-white mixture. Bake 13–15 minutes until the pumpkin seeds pop. Let them cool completely and store in a covered container.

 

Sweet & Spicy Pumpkin Seeds: In a medium-sized bowl whisk together an egg white, ¼ C. sugar, ½ tsp. cayenne pepper and ½ tsp. salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed.

Pumpkin Roasted Pumpkin Seeds

If you really like the *pumpkiny* flavor of pumpkin seeds, you can do it differently.  Do not rinse the seeds.  The pulpy bits left on the seeds crisp up and turn a little brown and crunchy and add a lot of flavor.

 

 

 

 

 

Pepperoni Cheese Puffs

Pepperoni Cheese Puffs

 

1 1/4 C. water

1/3 C. shortening

1 1/2 C. all-purpose flour

4 eggs

3/4 C. finely chopped pepperoni

3/4 C. finely shredded Romano or parmesan cheese

2 T. snipped fresh parsley

1/8 tsp. garlic powder

1/8 tsp. pepper

 

Grease 2 large baking sheets; set aside. In a large saucepan combine water & shortening.  Bring to a boil. Add flour all at once, stirring vigorously.  Cook & stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. add eggs, 1 at a time, beating well with a wooden spoon after each addition. Stir in pepperoni, cheese, parsley, garlic powder, & pepper. Drop dough by rounded tsp. 2-inches apart onto prepared baking sheets. Bake at 450~f for 15-17 minutes or till golden. Transfer to a wire rack. Serve warm.

Poppy’s Antipasto

Poppy’s Antipasto

 

1 lb. salami – sliced thin and cut into halves

1 – 1-1/2 lb. provolone cheese (aged and very dry) – cut into thin strips from a large block

1 large jar (16 oz.) roasted red peppers – cut into long thin slices

1 large jar (16 oz.) dill pickles – cut into long thin strips

2 cans hearts of palm – cut into long strips

2 small cans or 1 large can tuna

1 lg. onion – sliced thinly

2 cans hearts of artichoke – cut into 1/2’s or 1/4’s

1 regular can black olives, pitted

1 small jar green olives

1 small jar baby capers

Fresh parsley for garnish

 

Drain juices, reserving some of each in a large container. (Use lesser amounts of juice from capers and hearts of palm.) Cover a large (16 inch oval) platter with layers of each of the above ingredients in the order listed above. Cover with plastic wrap and chill until ready to serve. Use the reserved juices to make your dressing. Add a drop of olive oil and a drop of red wine vinegar. Shake vigorously. Dressing should be kept at room temperature. When ready to serve, remove antipasto from refrigerator and pour the dressing over the antipasto so that it is covered lightly. Serve the remaining dressing in a bottle or small pitcher. Serve the antipasto cold with fresh Italian or French bread.

Pepperoni Bites

Pepperoni Bites

1 C. Shredded Mozzarella Cheese

1/2 C. Chopped Pepperoni

1/2 C. Pizza Sauce

2 Pkg. Refrigerator Biscuits

1 tsp. Milk

1/4 C. Grated Parmesan Cheese

Combine mozzarella, pepperoni, and pizza sauce, set aside.  Separate biscuits and flatten to 3 inch circles.  Place 1 tsp. of pepperoni mixture in center of biscuit circle. Fold and pinch together edge to seal.  Place seam side down on a cookie sheet.  Brush with milk and sprinkle with parmesan cheese.  Bake at 350 for 12-15 minutes.

Pear and Blue-Cheese Pastry Triangles

Pear and Blue-Cheese Pastry Triangles

 

3 T. butter

1 T. olive oil

4 sweet (Walla-Walla, Maui, or Vidalia) or yellow onions (2 lb. total), peeled and sliced very thinly

1 firm-ripe pear (8 oz.), rinsed and cut in half crosswise, then lengthwise

 Salt and pepper

2 sheets puff pastry, thawed but kept cool

7 oz. (1 1/2 C.) crumbled gorgonzola or other blue cheese

 

In a 12-inch frying pan over medium heat, melt the butter with the olive oil. Add the sliced onion and reduce heat slightly (between medium and medium-low). Cook, stirring occasionally, until the onions soften and turn brown, 30 to 40 minutes. Meanwhile, trim the pear quarters to remove seeds, then cut into thin slices; set aside. When onions are done, sprinkle with salt and pepper to taste and set aside to cool to room temperature. Preheat oven to 375° (convection oven not recommended). Line two 14- by 17-inch sheet pans with parchment paper and transfer one sheet of pastry dough to each. Roll out pastry lightly with a floured rolling pin to flatten any creases. Using a pizza cutter or sharp knife, cut the pastry sheets into triangle, wedge, or diamond-shaped pieces about 2 inches wide (don’t worry if you cut through parchment). Slightly separate pieces so that they are not touching. Lay a pear slice in the center of each wedge (trim the slice so that it doesn’t cover the entire pastry). Top with a small pile of caramelized onions and about 1/2 tsp. of the gorgonzola or blue cheese. Bake in oven until fully puffed and golden, about 25 to 30 minutes. Serve warm.  Do-ahead tips: Cook the onions up to 2 days ahead. Store onions in an airtight container in the refrigerator. Slice pears, prepare puff pastry, and bake just before serving.

Parmesan Triangles

Parmesan Triangles

1 T. olive oil

1 T. water

1 garlic clove, minced

1 tsp. Italian seasoning

25 wonton wrappers, cut in half to form triangles

2 T. grated Parmesan cheese

Parsley, for garnish, optional

Preheat the oven to 400 degrees. Spray a large baking sheet with nonstick spray coating. Set aside. In a small bowl, stir together the oil, water, garlic, and Italian seasoning. Set the wonton wrappers on the baking sheet in a single layer. With your fingers, spread the oil mixture over the wonton triangles. (If the mixture begins to separate, stir again.) Sprinkle with the cheese. Bake for 3 to 4 minutes until the triangles have crisped.  Cool in pan on a wire rack or serve warm. Triangles will keep for up to a week in an airtight container.

Oysters with Crème Fraiche, Lemon, and Tarragon

Oysters with Crème Fraiche, Lemon, and Tarragon

1/2 cup creme fraiche or sour cream

1 T. minced fresh tarragon

1 lemon, zest grated

1 1/2 tsp. undiluted orange juice concentrate

1/2 tsp. salt

Dash cayenne pepper

Kosher or rock salt, for layering

18 large oysters, scrubbed and shucked, oysters left intact in bottom shell

Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the crème fraiche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside. In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of creme fraiche topping and serve immediately.