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CHEDDAR MUSHROOM CAPS
INGREDIENTS:
1 pound large fresh mushrooms
1 pound cheddar cheese (cubed)
Paprika or Garlic (your choice)
Salt
DIRECTIONS:
Rinse mushrooms and remove
stems. Sprinkle cavities with salt. Place a cheese cube in each
mushroom cavity, then sprinkle with paprika or garlic. Put mushrooms
on baking sheet and broil 2-3 minutes, or until cheese bubbles.
PEPPERONI BITES
The cream cheese filling cools
the spiciness of the pepperoni. These are so easy!
INGREDIENTS:
pepperoni slices
cream cheese spread (plain or pineapple)
DIRECTIONS:
Place a dab of cream cheese on
each slice of pepperoni and fold in half.
from Busy
Cooks
FRUIT PIZZA
INGREDIENTS:
1 (18 oz.) pkg refrigerated
sugar cookie dough
1 (13.5 oz) container cream
cheese fruit dip
3 C assorted fruit, well drained
(strawberries, pineapple, raspberries, blueberries, blackberries,
kiwi, or mandarin slices)
DIRECTIONS:
Preheat oven 325. Arrange cookie
dough on 12 inch pizza pan. With floured fingers, press dough to rim
of pan, forming a solid cookie crust. Bake 20 minutes or until
lightly browned.. Cool. Spread cream cheese evenly over cooled crust.
Arrange fruit on top. Chill. Store in refrigerator.
HOT CRAB DIP
INGREDIENTS:
8 oz. pkg. cream cheese
1 tbsp. milk
8 oz. pkg. crab meat
1 tbsp. dried minced onion
½ tsp. Tabasco sauce
¼ cup slivered almonds
Salt & pepper to taste
DIRECTIONS:
Mix together cream cheese and
milk until creamy. Add crab meat, onion, Tabasco sauce, salt and
pepper and gently mix together. Spread in a medium glass baking dish
that has been sprayed with cooking spray. Sprinkle slivered almonds
on top and bake, uncovered, for 15 minutes at 375 degrees. Serve with
crackers or corn chips.
PEPPERONI-CHEESE MUNCHERS
2 cups all-purpose baking mix
1 cup buttermilk
2 eggs
1 (3.5-ounce) package HORMEL®
sliced pepperoni, chopped
1 cup shredded Mozzarella cheese
4 ounces feta cheese
1/4 cup butter, melted
Preheat oven to 350°F.
Spray or butter a 9-x13-inch baking dish.
In medium bowl, mix together
baking mix, buttermilk, and eggs.
Gently fold in pepperoni and
shredded cheese. Pour mixture into
pan, spreading evenly. Crumble
feta cheese over the top and
drizzle with melted butter. Bake
30 to 35 minutes or until golden
brown. Cool slightly and cut
into triangles.
Makes 30 appetizers.
Nutritional Information per
Serving: Calories: 92, Fat: 6 g,
Protein: 3 g, Cholesterol: 28
mg, Carbohydrates: 6 g,
Sodium: 225 mg
This recipe created by Hormel Foods.
SPINACH BALLS
from Heidi White - The Busy
Parents Cookbook (About.com)
INGREDIENTS:
20-oz. pkg. frozen
spinach-chopped style
2 cups herb stuffing mix
3/4 cup parmesan cheese, grated
(I use the canned stuff)
1 tsp garlic, finely minced
1 medium onion, finely chopped
3 eggs, beaten
1/4 lb butter
DIRECTIONS:
Preheat oven to 350F. Thaw
spinach and remove excess liquid. Add remaining ingredients and mix
well. Form mixture into small balls and place on a baking sheet. Bake
for 15 minutes. Dip in hot mustard.
These may be frozen for later
use; increase baking time 10 minutes.
BAKED CARAMEL CINNAMON BRIE
Yield: 8 to 10 servings
· 1/2 cup (1 stick) butter
· 1/2 cup packed brown sugar
· 1/3 cup sugar
· 1/2 cup heavy cream
· 1/4 teaspoon nutmeg
· 1/4 teaspoon cinnamon
· 1 (12-ounce) round Brie cheese
· 2 tablespoons sliced
almonds, toasted
· 1 baguette French bread,
thinly sliced
1. Combine the butter, brown
sugar and sugar in a saucepan. Cook over low heat until the butter
melts and the sugars dissolve, stirring frequently. Add the heavy
cream gradually, stirring constantly. Stir in the nutmeg and
cinnamon. Cook until thickened, stirring constantly.
2. Place the Brie in a round
baking pan. Drizzle the brown sugar mixture over the top of the Brie.
Bake at 225 degrees in a preheated oven for 10 minutes or until the
Brie is heated through. Remove from oven. Sprinkle with the almonds.
Let stand for 5 to 10 minutes before serving. Garnish with fresh
strawberries and/or Golden Delicious or Granny Smith apple slices.
Serve with the sliced bread.
Courtesy of The
Kitchen Link
HAWAIIAN MINI-PIZZA
(Kid-friendly)
INGREDIENTS:
2 English Muffins (cut in half)
2 slices Turkey-Ham lunch meat (diced)
1 small can Chunky Pineapple (drained)
2 Low-fat String Cheese (cut in half)
Pizza Sauce
PREPARATION:
Kid's directions:
1. Use basting brush to brush
pizza sauce on English muffin half.
2. Put on turkey-ham and
pineapple chunks. "String" the cheese and lay over
"pizza" (criss-cross is fun).
Adult:
1. Put the pizzas under a
pre-heated broiler until the cheese melts. Allow to cool slightly,
and serve. Enjoy!
This came from the iVillage
website
PEPPERONI BREADSTICKS
INGREDIENTS:
2 cups Bisquick Original baking mix
1/2 cup cold water
1/2 cup chopped pepperoni (about
2 ounces)
1/4 cup (1/2 stick) margarine or
butter, melted
1 tablespoon grated Parmesan cheese
1 cup pizza sauce
DIRECTIONS:
Heat oven to 425 F. Mix baking
mix, cold water and pepperoni until dough
forms; beat 20 strokes. Turn
dough onto surface dusted with baking mix;
gently roll in baking mix to
coat. Knead 5 times.
Roll dough into 10-inch square.
Cut in half. Cut each half crosswise into
14 strips. Twist ends of strips
in opposite directions. Place on ungreased
cookie sheet, pressing ends onto
cookie sheet to fasten securely. Brush
generously with margarine.
Sprinkle with cheese.
Bake 10 to 12 minutes or until
light golden brown. Heat pizza sauce until
hot. Serve breadsticks warm with
sauce for dipping.
This recipe courtesy of Back
of the Box Recipes.
ORIENTAL CHICKEN WINGS
INGREDIENTS:
1 doz. chicken wings (not tips)
1/2 cup soy sauce
1/2 cup brown sugar, packed
1/2 stick butter
1/2 tsp. dry mustard
1/2 tsp. ground ginger
1/2 cup water
1 tsp. sesame seeds (if desired)
DIRECTIONS:
Melt butter in shallow baking
dish in microwave. Add soy sauce, brown sugar, mustard, ginger, water
(sesame seeds, if desired), and stir until sugar dissolves. Add
chicken wings and turn several times to thoroughly coat. Cover dish
and marinate in refrigerator for at least an hour (longer if
desired), turning occasionally. Bake in marinade at 350 degrees for
45 minutes, turning once and scooping marinade over chicken. Drain
and serve.
NOTE: Recipe can be easily
doubled or tripled.
POPPYCOCK
4 cups Popped Popcorn
1 1/3 cups pecans
2/3 cup almonds
1 1/3 cups sugar
1 cup butter (not margarine)
1/2 cup white corn syrup
1 teaspoon vanilla
Mix popcorn, pecans, and almonds
and spread on a cookie sheet lined with waxed paper. Boil sugar,
butter and syrup. When brown, add vanilla. Pour over popcorn mixture.
Put in freezer while on tray. When frozen, break into pieces and
store in an ice-cream pail or other container.
PARTY CHEESE WREATH
Prep time: 15 minutes plus refrigerating
2 pkg. 8 oz each cream cheese, softened
1 pkg. 8 oz. Shredded sharp
cheddar cheese
1 tbsp chopped red bell pepper
1 tbsp finely chopped onion
2 tsp. Worcestershire sauce
1 tsp lemon juice
dash ground red pepper
Mix cream cheese and cheddar
cheese with electric mixer on medium speed until well blended.
Blend in remaining ingredients.
Refrigerator several hours or overnight.
Place drinking glass in center
of serving platter. Drop round tablespoonfuls of cheese mixture
around glass, touching outer edge of glass to form ring; smooth with
spatula to create a wreath. Remove glass. Garnish with chopped fresh
parsley and additional chopped red bell pepper. Serve with crackers
and breadsticks.
Mini cheese balls: shape cream
cheese mixture into 1-inch balls; roll in light rye bread crumbs or
dark pumpernickel bread crumbs |
