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Category: Appetizers & Snacks

Jalapeno Popper Cups

Jalapeno Popper Cups

1 can (12 oz) Pillsbury® Golden Layers® refrigerated buttermilk biscuits (10 biscuits)

1 can (4.5 oz) Old El Paso® chopped green chiles, drained

1/2 C. shredded Cheddar cheese (2 oz)

1/3 C. mayonnaise or salad dressing

2 T. cooked real bacon pieces (from 3- to 4.3-oz jar or package)

1 tsp. dried minced onion

20 Old El Paso® pickled jalapeno slices (from 12-oz jar), drained

 

Heat oven to 375°F. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each of 20 ungreased mini muffin cups.  In small bowl, mix remaining ingredients except jalapeno slices. Spoon heaping 1 tsp. mixture into each C.; top each with 1 jalapeno slice.  Bake 13 to 19 minutes or until edges are golden brown. Remove from pan to serving platter; let stand 5 minutes. Serve warm.

Red Pepper and Goat Cheese Bites

Red Pepper and Goat Cheese Bites

8 slices uncooked bacon

1 T. CRISCO® 100% Extra Virgin or Pure Olive Oil

1 C. diced sweet yellow onion (such as Maui or Walla Walla)

1 large red bell pepper, diced (1 1/2 C.)

1/4 tsp. salt

1/8 tsp. pepper

3/4 C. crumbled goat (chèvre) cheese (3 oz)

2 oz cream cheese (from 3-oz package), softened

1 T. chopped fresh parsley

1 can (8 oz) Pillsbury® refrigerated reduced-fat or regular crescent dinner rolls OR 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

 

Heat oven to 350°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In 10-inch skillet, cook bacon over medium heat 10 to 15 minutes, turning occasionally, until crisp. Remove from skillet; drain on paper towels. Crumble bacon; set aside. Discard bacon drippings. Add oil to skillet; heat over medium heat until hot. Add onion and bell pepper; cook about 15 minutes, stirring occasionally, until soft and tender. Stir in salt and pepper. Place mixture in food processor bowl with metal blade. Cover; process until smooth. Or blend in blender on medium speed about 30 seconds, stopping once to scrape sides, until smooth. In small bowl, mix goat cheese, cream cheese and parsley until smooth. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. Cut each rectangle into 8 (1 1/2-inch) squares. Place squares on cookie sheet. Spoon rounded 1 tsp. red pepper mixture on each square, spreading slightly. Spoon slightly less than 1 tsp. cheese mixture on pepper mixture on each square. Top each with about 1/4 tsp. crumbled bacon. Bake 15 to 22 minutes or until edges are golden brown. Serve warm, or refrigerate and serve chilled.

Blue Cheese and Red Onion Jam Crescent Thumbprints

Blue Cheese and Red Onion Jam Crescent Thumbprints

1 package (3 oz) cream cheese, softened

1/2 C. crumbled Gorgonzola cheese (2 oz)*

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet

1/3 C. Fisher® Chef’s Naturals® Chopped Pecans

1 tsp. CRISCO® 100% Extra Virgin or Pure Olive Oil

1/3 C. finely chopped red onion

1 T. balsamic vinegar

1/4 C. SMUCKER’S® Apricot Preserves

1/8 to 1/4 tsp. dried thyme leaves

 

Heat oven to 375°F. In small bowl, mix cream cheese and Gorgonzola cheese with fork until blended.  If using crescent rolls: Unroll dough; separate into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board; press perforations together to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 rectangles, each about 11 inches long. Place 1 rectangle on cutting board.  Spread half of the cheese mixture over dough to within 1/2 inch of long sides; sprinkle half of the pecans evenly over cheese. Starting at 1 long side, roll up; press seam to seal. Cut roll into 16 (about 3/4-inch) slices with serrated knife; place cut sides down on ungreased large cookie sheet. Repeat with remaining dough, cheese and pecans.  Bake 14 to 17 minutes or until golden brown. Meanwhile, in 8-inch nonstick skillet, heat oil over medium heat. Add onion; cook 3 to 5 minutes, stirring frequently, until soft and lightly brown. Remove from heat. Stir in vinegar, preserves (breaking up large pieces of fruit if necessary) and thyme; set aside.  After removing rolls from oven, immediately press back of a tsp. into center of each roll to make small indentation. Spoon slightly less than 1/2 tsp. onion jam into each indentation. Remove from cookie sheet. Serve warm.

Christmas Tree Vegetable Platter

Christmas Tree Vegetable Platter

4 C. broccoli florets

1 medium cucumber, peeled, halved, and sliced or Pretzel Sticks

1 C. – red pepper strips

1 container cherry tomatoes or grape tomatoes

1 C. cauliflower florets

1 C. sliced carrots

1 sliced starfruit

 

Arrange broccoli on a large flat platter in the shape of a Christmas tree. Add the sliced cucumber at the bottom for a trunk. Arrange the red pepper strips as a garland over the broccoli. Dot the tree with the tomatoes, cauliflower, and carrots for the “ornaments”. Add the sliced starfruit in a single pile at the top of the tree for the star.  Can also use small vegetable/cookie cutters to cut shapes from bell peppers for ornaments

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. SMUCKER’S® 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.

Ham and Swiss Double Pinwheels

Ham and Swiss Double Pinwheels

1/4 lb cooked ham, cut into pieces (about 1/3 C.)

1 oz cream cheese (from 3-oz package), softened

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations refrigerated flaky dough sheet

2 T. grated Parmesan cheese

1/2 C. shredded Swiss cheese (2 oz)

2 T. sliced green onions (2 medium)

 

Heat oven to 350°F. Spray cookie sheet with cooking spray. In food processor bowl with metal blade, process ham and cream cheese until smooth and well blended. If using crescent rolls: Unroll dough into 1 large rectangle; press into 13×8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 13×8-inch rectangle. Spread ham mixture over rectangle. Sprinkle with Parmesan cheese, Swiss cheese and onions. Starting with both short sides of rectangle, roll up both toward center. With serrated knife, cut into 16 slices; place cut side down on cookie sheet.  Bake 13 to 17 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Easy Vegetable Pancakes

Easy Vegetable Pancakes

2 C. Bisquick or other pancake mix

1 C. rice milk or regular milk

2 ears of fresh corn or equivalent in frozen or canned

1/2 C. chopped green and red pepper

1 small diced sweet onion

Olive oil in spray can

 

Since we are vegetarians I omit the eggs as called for on the package. You may include two eggs for this recipe and I substitute rice milk for regular milk. If using fresh corn, remove kernels from cob. Mix pancake mix and rice milk in a bowl. Stir in chopped vegetables and corn. Spray skillet lightly with olive oil and drop batter by spoonfuls onto hot surface of skillet. Turn when tiny holes appear on topside. Keep warm in oven until all pancakes have been cooked. Serve with a tossed green salad.

 

 

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Wild Mushroom, Blue Cheese and Onion Flatbread

Wild Mushroom, Blue Cheese and Onion Flatbread

1 T. unsalted butter

4 T. extra virgin olive oil, divided

1 lb. assorted fresh mushrooms

Sea salt & freshly ground black pepper to taste

3 Spanish onions, sliced thin

1 tsp. sugar

1 recipe flatbread (recipe follows)

extra virgin olive oil

½ C. fresh mozzarella

1 C. crumbled Blue Cheese

 

Heat the butter and 1 T. of olive oil in a medium-sized sauté pan. When the butter has melted, add the onions and sugar. Cook slowly until the onions are soft and caramelized.  Heat 2 T. of olive oil over high heat in a large sauté pan, then add the mushrooms. Sauté until the mushrooms turn golden brown and have cooked down.  Season with salt and pepper to taste.  Preheat the grill. Flatten the dough, brush with olive oil, and place the dough on the grill. Grill the flatbread dough on one side until golden brown, then turn over.  Spread with mozzarella, onions, mushrooms and blue cheese. Serve hot.

 

 

Flatbread

 

1 package dry active yeast

1 1/4 C. warm water

2 ¾ C. unbleached all-purpose flour, plus more flour for rolling the dough out

1/4 C. whole wheat flour

2 tsp. Sea salt

2 tsp. crushed fennel

extra virgin olive oil, for brushing the bread

 

Combine the yeast and water in a mixing bowl and let it rest until it becomes bubbly. This should take about 15 minutes.  Using the paddle attachment of your electric mixer, combine the flours into the yeast mixture. Add the salt and fennel.  Place the dough hook onto the mixer and knead for 5 to 7 minutes. Remove the dough. Place it in a lightly oiled bowl, turning the dough to coat it with oil on all sides. Cover the dough with plastic and allow it to rise until doubled in size, which should take about one hour.  Punch the dough down. Cover. Allow it to rise another time until doubled, which should take about 45 minutes.  Turn the dough out onto a work surface. Divide it into as many pieces as you need for whatever you’re cooking. Brush lightly with olive oil. Cook on top of a hot charcoal grill or a stove top grill.

 

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Fried Halloumi Cheese with Lime and Caper Vinaigrette

Fried Halloumi Cheese with Lime and Caper Vinaigrette

picGhxcXV12 oz Halloumi Cheese

2 T. flour, seasoned with salt and pepper

2 T. olive oil

For the dressing

 

Juice and zest of 1 lime

1 T. white wine vinegar

1 1/2 T. capers, drained

1 clove garlic, finely chopped

1 tsp grain mustard

1 T. chopped fresh cilantro leaves

2 T. extra-virgin olive oil

Salt and freshly-ground black pepper

 

First of all, pat the Cheese dry with paper towels. Then, using a sharp knife, slice it into eight slices, including the ends. Now dredge in seasoned flour. Prepare the dressing by simply beating all the ingredients together in a small mixing bowl. When you’re ready to serve the Halloumi, heat the oil in a skillet over medium heat. When the oil is really hot add Cheese to the hot skillet—they take 1 minute on each side to cook, so by the time the last one’s in, it will almost be time to turn the first one over.  They need to be a good golden color on each side. Serve them on warmed plates with the dressing poured over and garnished with the cilantro sprigs.

 

 

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Candied Apples

Candied Apples

1 1/2 C. sugar

2 tsp. vinegar

2/3 C. water

1 package cherry Kool-Aid

10 apples

 

Mix sugar, vinegar and water. Boil until mixture reaches 300-degrees; cool.  Stir in Kool-Aid. Put apples on sticks and dip into mixture quickly. Yield:  10 Candied Apples.

 

Candied Almonds

Candied Almonds

1 Egg White
2 cups whole Blanched Almonds
1/2 cup Granulated Sugar
1 1/2 tsp. Cinnamon
Pinch Salt
1 Tbs. Butter, melted

In a small bowl, beat the egg white until frothy. Add the almonds and stir gently to coat completely. Drain any excess egg white from almonds, and set aside. In a medium bowl, combine sugar, cinnamon, and salt. Add the drained almonds, and coat completely. Prepare the grill for low to moderate heat. Place nuts in a single layer in a large foil pan. Place the pan in the center of the cooking grate. Grill for about 15 minutes, turning the nuts once halfway through the grilling time. When nuts turn a dark brown, brush with butter to coat  completely. Let cool before serving, and enjoy.

 

Buffalo Mozzarella with Greek Olives and Roasted Red Peppers

Buffalo Mozzarella with Greek Olives and Roasted Red Peppers

½ cup Greek olives, pitted and chopped

½ cup jarred red roasted peppers packed in olive oil, chopped

2 tablespoons red wine vinegar

4 ounces buffalo mozzarella, thinly sliced

3 large whole-wheat pitas

 

Mix the chopped olives and red peppers with the vinegar. Push the mozzarella and vegetables into the pita pockets. Place on a baking sheet. Bake at 350ºF until golden brown, about 15 minutes. When browned and hot, cut sandwiches in quarters and serve.

 

 

from The Everything Glycemic Index Cookbook

 

Yield: 3 servings

Calories: 232

Fat: 4g

Fiber:

 

 

Tom-Mozz Skewers with Bloody Mary Vinaigrette

Tom-Mozz Skewers with Bloody Mary Vinaigrette

When you skewer perfect, flavorful cherry tomatoes and bite-sized mozzarella bocconcini (little balls) and serve them with spicy Bloody Mary Vinaigrette, you get a salad takeoff that is simple, dramatic, delicious –and nearly instant. To make it even more special, serve with Crispy Buttermilk-Soaked Onions.

 

abc_skewers_100723_wmain1/2 cup bottled Bloody Mary mix

2 tablespoons extra-virgin olive oil

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 finely diced celery hearts (about 3 tablespoons)

 

32 fresh mozzarella bocconcini

32 cherry tomatoes

32 large basil leaves, washed and dried

8 10-inch wooden skewers

Crispy Buttermilk-Soaked Onions  (if desired)

 

In a medium bowl, whisk together all the ingredients for the vinaigrette. Refrigerate until you’re ready to serve. Thread the mozzarella, tomatoes, and basil leaves on the skewers, alternating them and using 4 of each per skewer. Cover and refrigerate until ready to serve. Arrange two skewers on each of four salad plates and drizzle the skewers with the vinaigrette. You can also arrange all the skewers on a big platter and pour the vinaigrette into a small bowl for dipping. If you’re serving with the Crispy Buttermilk-Soaked Onions, mound them next to the skewers and serve immediately.

 

Cat’s note: Some Bloody Mary mixes are saltier and spicier than others; be sure to taste before adding more salt or pepper.

 

 

from: Cat Cora’s Classics with a Twist

 

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Sweet-Hot Coconut Shrimp

Sweet-Hot Coconut Shrimp

1 lb. shelled, deveined shrimp (21 to 31 per lb.), rinsed and well drained

1/2 C. coconut milk

Sweet-hot chili sauce

2 C. thinly sliced English cucumber

 

In a bowl, mix shrimp, coconut milk, and 2 T. sweet-hot chili sauce. Cover and chill at least 1 hour or up to 1 day (see notes).  Thread shrimp onto 8 to 10 soaked wooden skewers (see notes). Place on a rack in a 10- by 15-inch broiler pan. Broil shrimp 3 to 4 inches from heat, turning once, until shrimp are opaque but still moist-looking in center of thickest part (cut to test), 5 to 6 minutes. Arrange the cucumber slices on a platter. Set shrimp on top. Drizzle about 3 more T. chili sauce over shrimp. Serve shrimp hot or cool with remaining chili sauce to add to taste.

 

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Mozzarella Cheese Puffs

Mozzarella Cheese Puffs

1 cup flour, sifted

1/4 tsp. salt

1/4 tsp. Paprika

1/2 cup butter or margarine

6 oz. shredded mozzarella cheese

 

Sift the dry ingredients together. Cream the butter and the cheese. Add the dry ingredients and mix well. Shape the mixture into small balls about 1″ in diameter. Place them on a lightly greased baking sheet and bake them for about 15 to 20 minutes at 350 degrees.  Also substitute different cheeses. I might use cheddar with chopped walnuts or provolone, sun-dried tomatoes, and basil.

 

 

Chickpea Poppers

Chickpea Poppers

nonstick Cooking Spray

2 15oz. cans Chickpeas, rinsed and drained

2 T. EVOO

1 ½ tsp. Salt

 

Preheat oven to 375.  Lightly spray rimmed baking sheet with nonstick cooking spray.  Pat chickpeas dry and add them to baking sheet.  Drizzle oil and sprinkle with salt and toss.  Add additional seasonings if desired (ideas below).  Bake until they are golden brown and shrink slightly, 35 to 40 minutes.  They will harden slightly and crisp up as they cool, so do not overbake or they will be too tough and hard.  This recipe will keep for 4-5 days in covered container; however if you use fresh herbs and garlic, they need to be stored in the refrigerator.

 chickpea poppers

 

Chili Powder + Cumin

Minced Garlic + Minced Rosemary (store in fridge)

Parmesan Cheese

Parmesan Cheese + Oregano + Garlic Powder

Za’Atar Mix

Cumin + Garlic Powder

Coriander + Cayenne

Oregano + Chili Powder

Chili Powder + Garlic Powder

Sansho Spice Blend (Japanese 7 spice) + cayenne + garlic powder

Any other dried herb, spice, or blend that sounds appealing

 

 

from Mom 100 Cookbook

 

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Bruschette Carrabba

Bruschette Carrabba

bruschette1 loaf Italian-style or French bread

1/2 C. (1 stick) butter, softened

3 to 4 cloves garlic, finely chopped

1/2 tsp. garlic powder

3 slices Fontina cheese, thinly sliced and trimmed to fit bread slices

3 slices mozzarella cheese, thinly sliced and trimmed to fit bread slices

3 oz. mushrooms, sliced, and sauteed in butter

3 slices Roma tomato, sliced 1/4-inch thick

1 1/2 T. pesto sauce

Pinch of extra-virgin olive oil

Pinch of fresh basil, cut into fine strips (julienne strips)

 

Bake loaf of Italian bread in oven until lightly browned. Slice the bread into 1/2-inch slices and discard end pieces. Cut larger middle slices into equal halves. Mix softened butter with chopped garlic and garlic powder. Spread garlic butter over six of the smaller pieces of bread. Place Fontina slices on 3 buttered slices of bread. Place mozzarella on the three remaining pieces of buttered bread. Place sauttoaed mushrooms on top of the Fontina cheese. Top the mozzarella cheese with the tomato slices and Pesto. Place all six slices on a baking pan and bake in a preheated 500 degree F oven for 4 minutes, or until cheese has melted. Remove from oven and top Fontina-mushroom bruschette with a drizzle of olive oil. Do not add olive oil to the tomato-pesto bruschette. Sprinkle all bruschette with the thinly sliced basil leaves.

 

 

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Auntie Anne’s Pretzels

Auntie Anne’s Pretzels

1 1/2 C. warm water

1 1/8 tsp. active dry yeast (1 1/2 pkg.)

2 T. brown sugar

1 1/8 tsp. salt

1 C. bread flour

3 C. regular flour

2 C. warm water

2 T. baking soda

To taste, coarse salt

2 – 4 T. butter (melted)

 

The longer and thinner you can make the dough rope, the more like Auntie Anne’s they will be.   Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.  While dough is rising, prepare a baking soda water bath with 2 C. warm water and 2 T. baking soda. Be certain to stir often.  After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450 for about 10 minutes or until golden. Brush with melted butter and sprinkle with coarse sale.

 

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Cheesy Crabmeat Wontons

Cheesy Crabmeat Wontons

l4 oz. Neufchatel cheese, softened (light cream cheese)

1/2 C. light ricotta cheese

1/2 tsp. low sodium soy sauce

1 C. minced fresh chives

1/2 lb. fresh lump crabmeat, drained

2 egg whites

1 tsp. water

1 (16 oz) package fresh wonton skins

Olive oil flavored cooking spray

1/2 C. balsamic vinegar

1/3 C. water

2 tsp. finely shredded pickled gingerroot

 

Place neufchatel cheese, ricotta cheese, and soy sauce in a food processor and blend well. Stir in chives and crabmeat. Combine egg whites and 1 tsp. water in a small bowl. Place 1 tsp. of cheese mixture in top corner of each wonton skin. Shape into traditional wonton shape: Fold top point of wonton skin over filling; tuck point under filling. Role once toward center, covering filling and leaving about 1 inch unrolled at bottom of skin. Moisten remaining corners with egg white mixture; bring corners together into wonton shape, and overlap. Press edges together to seal. Place on a baking sheet covered with cooking spray. Repeat with remaining ingredients. Cook wontons in boiling water 3 minutes or until tender. Cook in batches so you don’t over crowd. Drain; coat with cooking spray and arrange on serving platter. Combine vinegar, water and gingerroot for sauce and serve with wontons.

 

 

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Beer-Battered Fried Okra Stuffed with Crabmeat and a Spicy Green Onion Dipping Sauce

Beer-Battered Fried Okra Stuffed with Crabmeat and a Spicy Green Onion Dipping Sauce

1 egg

1 T. Creole mustard

1 T. plus 2 tsp. chopped garlic

Juice from 1 lemon

1 small jalapeno, seeded and chopped

1/4 C. chopped green onions

Salt

Freshly ground black pepper

1 C. olive oil

1/2 lb. crabmeat, picked over for cartilage

4 oz. cream cheese, at room temperature

Freshly ground white pepper

24 large fresh okra

1 1/2 C. flour, sifted

1 T. sugar

6 T. Abita Beer

2 egg yolks, beaten

6 T. milk

2 egg whites, beaten to stiff peaks

Essence (recipe follows)

 

Preheat the fryer. In a food processor, fitted with a metal blade, combine the egg, mustard, 1 T. of the garlic, lemon juice, chopped jalapeno and green onions. Process until smooth. Season with salt and pepper. With the machine running and in a steady stream, add the olive oil. Process until the mixture is thick and smooth. Reseason with salt and pepper. In a mixing bowl, combine the crabmeat, cream cheese, and remaining garlic. Mix well. Season with salt and white pepper. Using a sharp knife, split each okra in half, removing the seeds. Stuff each okra with about 1 T. of the filling. Press the okra tightly, sealing the filling inside. In another mixing bowl, combine the flour and sugar together. Whisk in the beer, egg yolks, and milk. Whisk until smooth. Season the batter with salt and pepper. Cover the batter and let rest for 30 minutes. Uncover the batter and fold in the beaten egg whites. Holding the stem of the okra, dip each stuffed okra into the beer batter and carefully drop into the hot oil. Fry until golden brown, about 3 to 4 minutes. Remove from the oil and drain on paper towels. Season with Essence. Serve the okra hot with the dipping sauce. Garnish with parsley.

 

Essence (Emeril’s Creole Seasoning):

 

2 1/2 T. paprika

2 T. salt

2 T. garlic powder

1 T. black pepper

1 T. onion powder

1 T. cayenne pepper

1 T. dried leaf oregano

1 T. dried thyme

 

Combine all ingredients thoroughly and store in an airtight jar or container.

 

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Picnic Stuffed Eggs

Picnic Stuffed Eggs

12 hard-cooked eggs

1/2 C. mayonnaise

1/4 C. sweet pickle relish, drained

1 T. honey mustard

1 tsp. garlic salt

1/2 tsp. Worcestershire sauce

1/4 tsp. pepper

Fresh parsley sprigs, optional

 

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired. Yield: 2 dozen.

 

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Baked Mini Cheese Puffs with Chives

Baked Mini Cheese Puffs with Chives

Baked Mini Cheese Puffs with Chives

2 tsp. Butter
3/4 C. flour
1/2 tsp. salt
1/2 C. Finely Shredded Medium Cheddar
2 tsp. chopped chives
2 large eggs
3/4 C. whole milk
1/4 C. water

Preheat oven to 375˚F.  Butter C. of a 24-C. non-stick mini muffin pan. In small bowl mix together flour, salt, cheese and chives. In bowl with pour spout whisk together eggs, milk and water. Add flour mixture and whisk until ingredients are blended, but still lumpy. Heat muffin pan in oven for 2 minutes. Remove and divide batter among muffin cups. Bake 20 minutes until puffed and golden. Quickly cut a small slit in each puff for steam to escape and serve immediately.

Jalapeño Popper Dip

Jalapeño Popper Dip

popper16oz. cream cheese, room temp

1 C. mayonnaise

1 C. shredded Mexican blend cheese

1/2 C. Parmesan cheese

1- 4 ounce can chopped green chilies

1- 4 ounce can sliced jalapeños

1-2 fresh Jalapenos, cleaned and minced (optional for heat)

1 C. panko bread crumbs

1/2 C. Parmesan cheese

1/2 stick butter, melted

 

In a food processor add the first 6 ingredients and process until smooth. You do not need to drain either can of peppers. Spread the dip into a greased 2 quart casserole. In a bowl mix bread crumbs and the other 1/2 C. of Parmesan cheese. Pour melted butter over top crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake in a 375° oven for about 20 minutes. You want the top to get browned and the dip to be heated through and bubble gently on the edges. Do not over heat this dish or the mayonnaise with separate and you will have a grease puddle in your dip. Serve with Buttery crackers or a sliced French baguette.

 

 

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Stuffed Grape Leaves

Stuffed Grape Leaves

No Greek meze table is complete without dolmades, the family of stuffed vine or cabbage leaves and vegetables such as tomatoes, eggplants and zucchini. These popular rice-filled grape leaves, known as dolmades, are usually served at room temperature with lemon wedges or yogurt. One 8-ounce jar of grape leaves should provide enough for filling and lining the pan.

 

1 C. long-grain white rice, preferably basmati rice

1/4 C. currants

1/4 C. pine nuts, optional

3/4 C. olive oil

2 C. finely chopped yellow onions

1 tsp. salt, plus salt to taste

1 C. finely chopped green onions

1 tsp. ground allspice

1 tsp. ground cinnamon

1/2 C. peeled, seeded, chopped and drained tomatoes (fresh or canned), optional

1/2 C. chopped fresh flat-leaf (Italian) parsley

1/4 C. chopped fresh mint or dill

3/4 C. hot water

Freshly ground pepper

36 grape leaves preserved in brine, plus grape leaves for lining pan, optional

2 C. boiling water

Fresh lemon juice, plus lemon wedges for serving

 

Place the rice in a bowl, add cold water to cover and let stand for 30 minutes. At the same time, place the currants in a small bowl, add hot water to cover and let stand for 30 minutes until plumped. Drain the rice and currants and set aside. Meanwhile, if using the pine nuts, preheat an oven to 350 degrees F. Spread the nuts in a small pan and place in the oven until toasted and fragrant, 6-8 minutes. Set aside.

In a large sauté pan over medium heat, warm 1/2 C. of the olive oil. Add the yellow onion and the 1 tsp. salt and sauté until softened, about 5 minutes. Add the green onions and sauté until softened, about 5 minutes longer. Add the allspice, cinnamon and drained rice and cook, stirring, until the rice is opaque, about 4 minutes. Add the chopped tomatoes (if using), parsley, mint or dill, currants and hot water and cook, uncovered, until the water is absorbed and the rice is about half cooked, about 10 minutes. Stir in the pine nuts, if using. Season to taste with salt and pepper. Let cool. Rinse the grape leaves in cool water and cut off the stems. Working in batches, lay them out on a table, shiny side down. Place a T.ful of the rice filling near the stem end of each leaf, fold the bottom end over the filling, then fold in the sides and roll up. Do not roll too tightly, as the rice will expand during cooking. Set aside, seam side down. When all of the filling has been used, select a baking pan or large, deep frying pan that will hold the stuffed grape leaves in a single layer and line with more grape leaves, if using. Arrange the stuffed grape leaves in the pan, seam sides down. Place a heavy plate on top to keep the leaves from unrolling while cooking, then pour the boiling water and the remaining 1/4 C. olive oil around the leaves. Cover and simmer gently over very low heat until the rice and leaves are tender, about 45 minutes. Remove from the heat and remove the plate. Sprinkle with a little lemon juice, let cool, then serve with lemon wedges. Or cover and refrigerate for up to 2 days; bring to room temperature before serving.

 

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Stuffed Jalapeno Peppers

Stuffed Jalapeno Peppers

stuffedFor stuffed jalapeños:

3 slices of bacon

6 ounces whipped cream cheese

1/2 cup shredded pepper jack cheese

2 scallions, finely chopped

Juice of 1 lime

2 cloves garlic, finely chopped

Salt, to taste

12-15 medium-sized jalapeños, halved lengthwise, seeds and veins removed

 

For cilantro sauce:

1 bunch cilantro, rinsed clean

1/2 cup sour cream

Juice of 2 to 3 limes

Salt, to taste

 

Preheat the grill to medium-high heat. Cook the bacon in a skillet or oven until crispy. Let cool and crumble using a knife or your hands. Mix the bacon, cream cheese, jack cheese, scallions, lime juice, garlic, and salt in a large bowl. Divide the cheese and bacon mixture between each of jalapeño halves, filling each completely. Make the cilantro sauce: Cut the majority of the stem off the cilantro. (Some stem is fine and will enhance the flavor.) Place the rest of the bundle in a small food processor with the sour cream, lime juice and salt until well combined. Set aside. Place the pepper on a lightly oiled grill (a grill pan or grill stone will work, too). Cover and grill the peppers 7-9 minutes until the bottom has browned and the cheese has melted. If desired, use a small kitchen torch to lightly brown the top of the jalapeños. Arrange the jalapeños on a platter with the cilantro sauce.

 

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The Cherry Hungry Caterpillar

The Cherry Hungry Caterpillar

cherryCherries

Cream Cheese

Decorators’ Gel

 

Use dabs of cream cheese to attach six bing cherries in a curved line.  Sandwich cherry-stem antennae between the front two cherries.  For eyes, roll two small balls of cream cheese, press them flat onto the head cherry, and top them with decorators’ gel pupils. Be sure to warn snackers about the cherry pits.  Crushed Graham crackers can make a nice bed of “dirt” for your crawling creations.

 

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Mini Pepper Nachos with Corn, Black Beans and Avocado

Mini Pepper Nachos with Corn, Black Beans and Avocado

pepernachos2/3 cup corn (grilled, charred, fresh, thawed or canned)

2/3 cup black beans

2/3 cup pico de gallo or your favorite salsa

1 medium avocado, diced

salt and pepper to taste

1 pound mini peppers, halved and seeded

1 cup cheddar cheese, shredded

1/4 cup green onions or cilantro (optional)

 

Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper. Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes. Serve optionally garnished with green onions or cilantro.

 

Note: Use a salsa based on your desire for heat. Pico de gallo is generally pretty mild so if you want it hotter, use a hotter salsa. I like the freshness of the pico de gallo but I also like it hotter and so I add some chipotle hot sauce to the mix to add some more heat along with a nice smokiness.

 

Yield: 4 servings:

Calories: 382

Fat: 19g

Fiber: 10g

Watermelon with Fennel Salt

Watermelon with Fennel Salt

1 T. fennel seeds

2 tsp. kosher salt

12 (1-inch-thick) slices from a 5-pound quartered chilled watermelon

6 lime wedges

 

Heat a dry small heavy skillet over moderately low heat until hot, about 3 minutes, then toast fennel seeds, stirring constantly, until lightly browned, 3 to 4 minutes. Transfer seeds to a work surface and cool 10 minutes. Coarsely crush seeds using bottom of skillet, then stir together with salt and sprinkle over watermelon. Serve with lime wedges.

 

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Virginia Ham and White Cheddar Croquettes

Virginia Ham and White Cheddar Croquettes

3f7848b57898152a691cb8e6fedf8a552 large russet potatoes, peeled and cut into 1″ pieces
3 tbsp. unsalted butter
1 small onion, minced
¼ cup heavy cream
Kosher salt and freshly ground black pepper, to taste
4 oz. Virginia ham, finely chopped
4 oz. white cheddar, grated
¼ cup finely chopped chives
1 cup flour, plus more for dusting
2 eggs, beaten
2 cups panko bread crumbs
Canola oil, for frying

 

Boil potatoes in a 4-qt. pot of salted water until tender, about 20 minutes. Drain and transfer to a bowl; set aside. Add 1 tbsp. butter to the pot, and melt over medium-high heat. Add onion; cook, stirring occasionally, until golden, about 5 minutes. Add to potatoes along with remaining butter, cream, salt and pepper. Using a potato masher, mash until smooth. Fold in ham, cheese, and chives; chill for 20 minutes. Using flour-dusted hands, form 2 tbsp. chilled ham mixture into a 3″-long oval and flatten the ends; dredge in flour, dip in beaten eggs, then coat with bread crumbs. Repeat with remaining mixture, flour, eggs, and bread crumbs; transfer to a plate and freeze for 15 minutes. Heat 2″ oil in a 6-qt. saucepan to 375°. Working in batches, fry croquettes, turning as needed, until golden and crisp, about 2 minutes. Transfer to paper towels to drain and season with salt.

SBD Cherry Snapper Ceviche

SBD Cherry Snapper Ceviche

4 Cherry snapper (Tilapia) fillets, medium dice

3 fresh limes, juice of

1/2 tsp. red chili garlic paste

2 ripe Roma tomatoes, medium dice

1/2 yellow Spanish onion, medium dice

2 1/2 tsp. fresh cilantro finely chopped

kosher salt

black pepper

 

Soak the diced fish in 3/4 of the lime juice for 3 hours. Drain off the liquid and discard. Mix the fish with the red chili garlic paste, tomatoes, onion, cilantro, and the remaining lime juice. Seasion with salt and pepper to taste.

 

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Roasted Sweet Onions with Cabrales Blue Cheese

Roasted Sweet Onions with Cabrales Blue Cheese

4 large Vidalia or other sweet onions, cut crosswise into 1-inch-thick slices

1/4 C. olive oil

4 oz. Cabrales or other strong blue cheese, crumbled

1/4 C. extra-virgin olive oil

2 T. Sherry wine vinegar

1/2 C. sliced almonds, lightly toasted

1/3 C. chopped fresh chives

 

Preheat oven to 400°F. Arrange onions in single layer on rimmed baking sheet; drizzle 1/4 C. olive oil over; turn onions to coat. Sprinkle with salt. Roast until soft and brown on edges, turning every 15 minutes, about 1 hour. Transfer to platter. Sprinkle with salt and pepper. Cool. (Can be made 4 hours ahead. Cover; let stand at room temperature.) Sprinkle cheese over onions. Drizzle 1/4 C. extra-virgin olive oil, then vinegar over cheese and onions. Sprinkle with almonds, then chives and serve.

 

 

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Ladybugs on a Stick

Ladybugs on a Stick

lbRed grapes

Strawberries

Mini chocolate chips

Honeydew melon

 

For each one, push half of a red grape onto a trimmed wooden skewer for the head.  Next, push on a hulled strawberry body and score the back to create wings.  For spots, use a toothpick to gently press mini chocolate chips, tips down, into the fruit. Arrange the skewers on a honeydew melon half.

Glazed Meatballs

Glazed Meatballs

1 1/2 lb. ground beef

1/4 C. Dry bread crumbs

1/4 C. Water

1/4 C. Fresh chopped onion

1 tsp. Salt

1/2 tsp. Cinnamon

1/4 tsp. Pepper

1 1/2 C. Grape jelly (or other simple flavor)

1/2 C. Ketchup

 

Put first 7 ingredients into bowl. Mix well. Shape into small balls. Heat grape jelly and ketchup in frying pan. Add meatballs. Simmer very slowly for about 20 to 25 minutes turning meatballs at half time. Serve in chafing dish.

 

Edamame Dip

Edamame Dip

16 ounces shelled, cooked, and cooled edamame, about 3 cups

1/4 C. diced onion

1/2 C. tightly packed parsley leaves

3 large garlic clove, sliced

1/4 C. freshly squeezed lime juice

1 T. brown miso

1 tsp. kosher salt

1/2 tsp. red chili paste

1/4 tsp. freshly ground black pepper

3 T. olive oil

 

Place the garlic in the processor. I find that it gets to be a finer mince if it is alone. Add the edamame, onion, parsley, garlic, lime juice, miso, salt, chili paste and pepper into the bowl of a food processor and process for for about a minute. Scrape side of bowl. With the processor running, slowly drizzle in the olive oil. Once all of the oil has been added, stop, scrape down the bowl and then process another 5 to 10 seconds. Taste and adjust seasoning, as desired. Serve with chips or crackers. Store in an airtight container for up to 5 days.

 

 

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Canastitas Caprese (Open-faced Empanadas with Tomato, Basil and Mozzarella)

Canastitas Caprese (Open-faced Empanadas with Tomato, Basil and Mozzarella)

12 empanada shells

3 small tomatoes, chopped

6 oz. mozzarella cheese, diced

10 basil leaves, chiffonade [thinly sliced]

kosher salt and freshly ground black pepper to taste

Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Form a ½-inch pleat by pinching together the side of the empanada shell. Fold the pleat over and press firmly against the edge of the dough. Continue to pleat and fold the empanada shell in this manner until it forms a basket shape.

HowtoShapetheCanastita

Place it on the baking sheet, covered with a slightly dampened dish towel. Repeat the shaping process with the rest of the empanada shells. Evenly divide half of the cheese cubes among the canastitas, followed by all of the chopped tomato and basil. Sprinkle a tiny pinch of salt and a grind of pepper over each canastita. Top the canastitas with the remaining cheese.  Bake in the oven for about 15 minutes or until the dough and cheese turn lightly golden brown. Allow the canastitas to cool for 5 minutes before serving. Tips: Roma tomatoes work well in this recipe because they’re not too juicy, but you can use any sort of flavorful garden tomato for the canastitas. You may want to deseed and/or drain the juice from the tomatoes once they’re chopped to keep the canastitas from getting too watery. Also, be generous with the filling — the ingredients cook down considerably in the oven.

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Zesty Dill Spread on Whole Grain Crackers

Zesty Dill Spread on Whole Grain Crackers

1/2 C. 1% cottage cheese

1 tsp. horseradish

1 1/2 tsp. finely chopped fresh or dried dill

Ground black pepper

24 7-grain snack crackers

6 grape tomatoes, quartered

 

In a bowl, combine the cottage cheese, horseradish, and dill. Stir to mix. Add more horseradish to taste if desired. Season to taste with pepper. Spread evenly on the crackers. Top each cracker with a piece of tomato. Serve right away.

 

Yield: 6 servings

Calories: 52

Fat: 1g

Fiber: 1g

 

 

Blue Cheese-Walnut Spread on Asian Pear Slices

Blue Cheese-Walnut Spread on Asian Pear Slices

1 large asian pear (8 ounces)

1/4 C. crumbled blue cheese

1/4 C. part-skim ricotta cheese

2 T. finely chopped toasted walnuts

 

Cut the pear in quarters through the stem end. Lay the quarters, one cut side down, on a work surface. Cut each quarter into 1/4″-thick slices. Arrange on a serving plate. In a shallow bowl, combine the blue cheese and ricotta. Mash with a fork until blended. Stir in the walnuts. Spread onto the pear slices. Serve right away.

 

Yield: 4 servings

Calories: 100

Fat: 6g

Fiber: 3g

 

 

Cranberry Balsamic Party Meatballs

Cranberry Balsamic Party Meatballs

meatballs14-15 ounces jellied cranberry sauce

1 12oz. bottle of Chili Sauce

1 32 oz. bag frozen meatballs (beef, turkey or chicken)

3 Tablespoons aged balsamic vinegar

Combine the frozen meatballs, grape jelly and BBQ sauce into your slow cooker and stir well until combined.  Cook the mixture on low for 6-8 hours or on high for 2 – 2 ½ hours until completely cooked through (stirring occasionally.)  When they are ready, just set your crock pot to the “keep warm” setting and let guests serve themselves. Just place small bowls and toothpicks next to the meatballs.  Everyone is going to love these!

 

Caramelized Onion, Gruyere, and Bacon Spread

Caramelized Onion, Gruyere, and Bacon Spread

spread1 tablespoon butter

1 tablespoon olive oil

3 1/2 cups chopped onion

1/4 teaspoon kosher salt

2 ounces Gruyere cheese, shredded and divided

2 tablespoons chopped fresh chives, divided

1/3 cup mayonnaise

1/3 cup sour cream

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

6 bacon slices, cooked and crumbled

 

Preheat oven to 425 degrees F. Heat butter and olive oil in a large cast-iron skillet over medium heat.  Add onions and salt to the pan and sauté© 5 min, stirring frequently.  Reduce heat to medium-low and cook, stirring occasionally, for 30 minutes or until the onions are a deep golden brown.  Cool slightly. Reserve 2 tablespoons cheese.  Combine cheese, caramelized onions, 1 tablespoon chives, and the remaining ingredients in a medium bowl.  Taste and adjust seasonings if necessary.  Transfer the mixture to a 1 quart glass or ceramic baking dish (I used and 8-inch cast-iron skillet) coated lightly with cooking spray.  Sprinkle with reserved 2 tablespoons cheese.  Bake at 425 degrees for 20 minutes or until golden brown and bubbly.  Sprinkle with remaining 1 tablespoon chives.

Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce

Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce

Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce 5001/2 C. bread crumbs

1/2 C. parmigiano reggiano (grated)

1 tsp. oregano

1 lb. zucchini (sliced into sticks and pat dry)

Salt and pepper to taste

1 egg (lightly beaten)

Mix the bread crumbs, parmigiano reggiano and oregano in a bowl. Season the zucchini with salt and pepper. Dip the zucchini in the egg and then dredge in the bread crumb mixture. Place the zucchini on a baking sheet in a single layer with the skin side down. Bake in a preheated 425F oven until golden brown, about 20-25 minutes.

 

 

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