Kathy's Recipe Korner
Mom's Kitchen




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smile(tested and liked by me)


(Please click on Swiss cheese to see recipe instructions)

Cheese Pupus

spacerCheese Air Fryer Baked Brie with Pesto, Sundried Tomatoes and Artichoke Hearts

Almond Brie Spread

spacerCheeseAsparagus/Swiss Tarts

spacerCheese Baked Brie with Cranberry-Pecan-Bacon Crumble

spacerCheese Brie/Red Pepper Mini Quiches

spacerCheese Cheddar Bacon Ranch Tortilla Pinwheelsnew

spacerCheese Cheese Things

spacerCheese Cheese/ Artichoke Crescents

spacerCheese Cheese Filled Triangles

spacerCheese Cheesy Tuna Mushrooms

spacerCheese Cranberry Brie Bitessmile

spacerCheese Cream cheese, Celery, and Walnut Tea Sandwichessmile

spacerCheese Crescent Holiday Appetizer Treesmile

spacerCheese Crescent-Wrapped Briesmile

spacerCheese Easy Caprese Melba Snack

spacerCheese Festive Appetizer Spread

spacerCheese Festive Cheese Spread (photo)

spacerCheese Festive Feta Spread

spacerCheese Feta Quesadilla

spacerCheese Flamin' Hot Cheeto Mozzarella Hearts

spacerCheese Football-Shaped Stuffed Breadsticks(photo)

spacerCheese Fried Ravioli

spacerCheese Gruyere, Mushroom, & Caramelized Onion Bites

spacerCheese Hawaiian Cheese Ball

spacerCheese Holiday Cheese Ball Wreath (photo)

spacerCheese Italian-Style Melba Toasts

spacerCheeseJalapeño Popper Football Cheese Ball (photo)

spacerCheese Lahvosh Valley Wrapsmile

spacerCheese Nutty Blue Cheese Rolls

spacerCheese Pastry-Wrapped Cranberry Briesmile

spacerCheese Pumpkin Cheese Puff Ball (photo)

spacerCheeseSarah's Baked Brie

spacerCheese Skinny Baked Brie Phyllo Cups with Craisins and Walnuts

spacerCheese Southwest Savory Cheesecake

spacerCheese Spinach Artichoke Baked Brie

spacerCheese Stilton Cheese Puffs

spacerCheese Swiss 'n Rye Boat

spacerCheese Turkey Cheese Ball (photo)

spacerCheese White Cheddar Crab Dip

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spacerCheese Avocado Crab Dip

spacerCheese Artichoke Jalapeno and Parmesan Dip

spacerCheese Baked Bean Dip

spacerCheese Baked Chicken Wings With Ranch Dip

spacerCheese Baked Crab Dip

spacerCheese Chili Party Dip(WW)

spacerCheese Crab Dip ala Laura

spacerCheese Deborah's Tamale Dip

spacerCheese Easy Krab Dip

spacerCheese Eight Layered Greek Dip

spacerCheese Feta and Spinach Dip

spacerCheese Fiesta Dip

spacerCheese Green Pea Dip

spacerCheese Guacamole Dip smile

spacerCheese Healthy Choice Crab Dip

spacerCheese Holiday Cranberry Jalapeño Dip

spacerCheese Hot Artichoke Dipsmile

spacerCheese Hot Feta Artichoke Dip

spacerCheese Jack-O'-Lantern Onion Dip (photo)new

spacerCheese Layered Halloween Taco Dipnew (photo)

spacerCheese Layered Mexican Bean Dipsmile

spacerCheese Marlene's Dip

spacerCheese Million Dollar Dip

spacerCheese Mud Slide Dip

spacerCheese Roasted Eggplant Dip

spacerCheese Spicy Pumpkin Dip

spacerCheese Spinach and Cannellini Bean Dip

spacerCheese Tzatziki Sauce/Dipsmile

spacerCheese Warm Artichoke and Bacon Dip

spacerCheese White Cheddar Crab Dipnew

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Holiday Pupus

spacerCheese Buffalo Puppies(photo)new
Cherry Tomato Mascarpone Tartlets(photo)new
spacerCheese Football Cheese Ball and Charcuterie Board(photo)new
spacerCheese Football-Shaped Stuffed Breadsticks (photo)new


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Meat Pupus

spacerCheese Air-Fryer Cuban Sandwich Egg Rolls

spacerCheese Air-Fryer Reuben Egg Rollsnew

spacerCheese Armadillo Eggs

spacerCheese Asparagus Ham Spirals

spacerCheese Bacon Crescent Bites

spacerCheese Bacon Jalapeño Turkey Roll-Ups

spacerCheese Bourbon Kielbasasmile

spacerCheese Chipped Beef Spreadsmile

spacerCheese Corned Beef Canapes

spacerCheese Hawaiian Beef Stick

spacerCheese Holiday Bacon Appetizers

spacerCheese Holiday Hot Bites

spacerCheese Kielbasa and Honey Mustard Pinwheels

spacerCheese Little Smokie Appetizers

spacerCheese Little Smokies

spacerCheese Mini Bacon Cheddar Appetizer Quiches

spacerCheese Mini Pastrami Sandwiches

spacerCheese Rachel's Meatball Poppers

spacerCheese Reuben Spread

spacerCheese Swedish Italian Meatballssmile

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Poultry Pupus

spacerCheese Buffalo Chicken Egg Rolls (WW)

spacerCheese Coconut Chicken Bites

spacerCheese Sesame Chicken Satay

spacerCheese Zero Point Buffalo Chicken Dip(WW)new

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Seafood Pupus

spacerCheese Asparagus/Smoked Salmon Bundles

spacerCheese Baked Coconut Shrimpnew

spacerCheese Cheesy Tuna Mushrooms

spacerCheese Crab Cakes ala Laura

spacerCheese Crab in Endive

spacerCheese Crab Puffs

spacerCheese Crab Stuffed Mushrooms

spacerCheese Mexi-Tuna Lettuce Wraps

spacerCheese Muffin-Tin Crab Cakes

spacerCheese Shrimp Spread

spacerCheese Shrimp-Stuffed Portobello Mushrooms

spacerCheese Shrimp Toast Chips

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Veggie Pupus

spacerCheese Air Fryer Buffalo Chicken Zucchini Skins (photo) new

spacerCheese Asparagus/Smoked Salmon Bundles

spacerCheese Asparagus/Swiss Tarts

spacerCheese Asparagus Ham Spirals

spacerCheese Avocado Salsasmile

spacerCheese Baba Ghanoush

spacerCheese Basil-Tomato Tartsmilesmile

spacerCheese Cheese/ Artichoke Crescents

spacerCheese Cheesy Tuna Mushrooms

spacerCheese Crescent Holiday Appetizer Treesmile

spacerCheese Eggplant Ricotta Bites

spacerCheese Hot Asparagus Bits

spacerCheese Hot Spinach Appetizers

spacerCheese Hummus

spacerCheese Laura's Salsa

spacerCheese Mango-Kiwi Salsa

spacerCheese Mini Bacon Cheddar Appetizer Quiches

spacerCheese Olive Crisps

spacerCheese Pinto Bean Salsa Salad

spacerCheese Portobello Pizzettas

spacerCheese Roasted Eggplant Spread

spacerCheese Santa Veggie Trayssmile

spacerCheese Smoky Chipotle Pumpkin Hummussmile

spacerCheese Spicy Sweet Curry Hummus

spacerCheeseSpinach Phyllo Roll-Ups

spacerCheese Spinach Squares

spacerCheese Vegetable Pot Stickers

spacerCheese Wild Mushrooms on Polenta Rounds

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Miscellaneous Pupus

spacerCheese Baked Ravioli

spacerCheese Deviled Egg American Flag (photo)

spacerCheese Homemade Party Mix

spacerCheese Lightened Up 7-Layer Dip

spacerCheese Pumpkin Snack Board

spacerCheese Spiced Nuts

spacerCheese Toasted Tortellini Bitesnew

spacerCheese Watermelon Feta And Balsamic "Pizzas"(photo)


Cheddar Bacon Ranch Tortilla Pinwheels

2 packages (8 oz each) cream cheese, softened
1 1/2 cups shredded Cheddar cheese (6 oz)
6 slices chopped cooked bacon
1 tablespoon ranch dressing & seasoning mix
or 1/2 cup Ranch dressing
2 tablespoons chopped fresh chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
5 Old El Paso™ flour tortillas for burritos (8 inch)

In large bowl, beat all ingredients except tortillas with electric mixer on medium speed until well mixed.
Divide mixture evenly among tortillas, spreading evenly.
Tightly roll up tortillas.
Cut into 1/2-inch slices, and serve.

To make up to 24 hours ahead, roll up tortillas with filling. Do not cut.
Store in refrigerator, in airtight container. When ready to serve, remove from container, and cut.
You can also make the pinwheels with other flavors, such as:
Ham– sliced ham, cream cheese, mayonnaise, dill, garlic powder, and onion powder.
Turkey – diced or leftover turkey, dill pickles, olives, cream cheese.
Smoked Salmon – smoked salmon, arugula or lettuce, cream cheese.
Caesar: chicken breast, Caesar dressing, Romaine lettuce, crumbled croutons.
Veggie Bacon Ranch – ranch dressing, green chilies, bacon, cream cheese.
Source: Betty Crocker

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Football Cheese Ball and Charcuterie Board

Cheese Ball:

6 ounces pecan pieces, chopped
12 slices bacon
1 1/2 pounds cream cheese, at room temperature
6 ounces mild yellow Cheddar, shredded (about 1 1/2 cups)
6 ounces smoked Gouda, shredded (about 1 1/2 cups)
1 tablespoon Worcestershire sauce
2 teaspoons hot sauce
1 teaspoon ground cumin
4 scallions, finely chopped
1 piece mozzarella string cheese


1 1/2 pounds thin-sliced charcuterie, such as salami, sweet or hot soppressata, sandwich-size pepperoni, etc.
Assorted cut green vegetables and fruits, such as grapes, Granny Smith apples, broccoli, snow peas, green bell peppers and cucumbers, for serving
Square and round snack crackers, for serving
Prepared ranch dressing, for serving

a large wooden cutting board; 4 shot-glass size cups For the cheese ball: Preheat the oven to
350° F.
Spread the pecans on a baking sheet and bake until lightly toasted, 5 to 6 minutes. Set aside to cool.
Cook the bacon, in batches if needed, in a large skillet over medium-high heat until crisp, about 6 minutes. Drain on paper towels. Chop the bacon.
Combine the cream cheese, Cheddar, smoked Gouda, Worcestershire, hot sauce and cumin in a food processor, Process, scraping down the work bowl once halfway through, until smooth. Add the scallions, 1/2 cup of the chopped pecans and 1/2 cup of the chopped bacon. Pulse to evenly distribute.
Combine the remaining bacon and pecans in a medium bowl and toss well.
Form the cream cheese mixture into a football shape in the middle of a large serving board. Pat the pecan bacon mixture evenly over the tops and sides so it adheres. Brush away any excess. Pull the string cheese into pieces and cut to make the laces of the football. Chill the cheese ball until firm, about 2 hours.
For the board: To assemble, fold the charcuterie in quarters and shingle them to make a standing rim around the edge of the board. Set 4 shot glass-size cups where goal posts would be in a stadium. Fill in the space around the cheese ball with the vegetables and fruit. Lay a row of each cracker just inside the charcuterie border to resemble little "seats" in your stadium. Pour ranch and blue cheese dressing into the shot cups for dipping.

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Football-Shaped Stuffed Breadsticks

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1/4 cup KRAFT Classic Ranch Dressing
1/2 tsp. garlic powder
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 jar (7 oz.) roasted red peppers, chopped
1 cup KRAFT Shredded Pepper Jack Cheese
5 slices OSCAR MAYER Fully Cooked Thick Cut Bacon, coarsely chopped
1 can (11 oz.) refrigerated thin crust pizza dough
1 egg
1 Tbsp. water

Heat oven to 425°F.
Reserve 4 oz. cream cheese for later use. Mix remaining cream cheese with dressing and garlic powder in medium bowl until blended. Add spinach, peppers, shredded cheese and bacon; mix well.
Unroll pizza dough onto lightly floured cutting board; press into 16x14-inch rectangle. Spread cream cheese mixture into 14x8-inch oval shape on center of dough. Fold dough over cream cheese mixture to completely enclose cream cheese mixture. Press edges of dough together to seal.
Cover dough with large sheet of parchment, then baking sheet; flip over. Gently press top of dough to even out surface of football. Starting about 2 inches from both ends of football, make 2-inch-long cuts, 1 inch apart, along both long sides of dough. Gently twist dough strips. Beat egg and water until blended; brush onto dough.
Bake 25 to 28 min. or until golden brown. Cool 5 min. Spoon reserved cream cheese into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese onto top of football for the laces.

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Toasted Tortellini Bites

1 (20 ounce) package refrigerated tortellini (about 5 cups total)
2 large eggs
2 tablespoons water
1 cup Italian seasoned bread crumbs
¼ cup grated parmesan cheese
1 teaspoon kosher salt
Cooking spray
½ cup marinara sauce, for dipping
Chopped fresh basil, for garnishing

Preheat the oven to 425°F. Place a wire rack on top of a rimmed baking sheet and spray with olive oil cooking spray. Set aside
In a shallow dish, whisk the eggs and water together until fully incorporated.
In another shallow dish, combine the bread crumbs, grated parmesan and kosher salt. Whisk to combine well.
Place a single layer of fresh tortellini in the dish with the egg mixture. Working one at a time, turn tortellini over to coat with egg mixture.
Let excess drip off and then transfer to the dish with the bread crumb mixture and coat generously. Press the crumb mixture to adhere on both sides of the tortellini.
Place the coated tortellini in a single layer on the prepared wire rack. Spray tops of tortellini with olive oil cooking spray.
Bake for 15-20 minutes or until tops of the tortellini are golden brown and crisp.
Serve with marinara sauce. Sprinkle extra parmesan cheese and some chopped fresh basil on top, if desired.

Do not use frozen ravioli. If you need to use frozen tortellini, cook the tortellini first to al dente and then let cool completely before using for this recipe.
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Air Fryer Buffalo Chicken Zucchini Skins

2 large zucchini, about 9 ounces each
olive oil spray
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon paprika

Buffalo Chicken Stuffing:
7 ounce shredded skinless chicken breasts, from rotiserie chicken or make in slow cooker
1 ounces 1/3 less fat cream cheese, softened
1/4 cup Franks hot sauce, plus more for drizzling on top
4 teaspoons crumbled blue cheese or gorgonzola
1/4 cup light Blue Cheese or Ranch Dressing
2 tablespoons chopped scallions

Combine the cream cheese and hot sauce together in a medium bowl until smooth. Add the chicken.
Cut zucchini in half lengthwise; then cut in half to give you 8 pieces. Scoop out the pulp on each piece, leaving a 1/4-inch shell on all sides (save pulp for another use).
how to make zucchini skins
Place zucchini skins on a work surface. Spray both sides with olive oil then season both sides with salt, then cut side with garlic powder and paprika.
Cook 350°F in batches for 8 minutes, until tender-crisp. Place 3-4 tablespoons buffalo chicken inside each skin and top with 1/2 teaspoon cheese, dividing equally. Cook until cheese is melted, about 2 minutes longer. Serve right away each drizzled with 1/2 tablespoon blue cheese dressing topped with scallions for garnish. Serve hot.

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Holiday Cheese Ball Wreath

1 pound cream cheese, at room temperature
2 cups shredded firm cheese, such as Cheddar, pepper Jack or Colby
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground black pepper
1/2 cup pickled piquante peppers, such as Peppadews, finely chopped
1/2 cup fresh parsley leaves, finely chopped
1/4 cup finely chopped fresh chives
Crackers, sliced bread or crudites, for serving

Special equipment: A small (6-cup) Bundt pan
Line the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers.
Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover (or simply form the cheese mixture into a ball and wrap tightly with plastic wrap). Refrigerate until chilled, at least 1 hour up to 2 days.
Uncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread or crudites.

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Eggplant Ricotta Bites

1 medium eggplant
Kosher salt
All-purpose flour, for dredging
2 large eggs
3/4 cup breadcrumbs
1/4 cup grated parmesan cheese
1 tablespoon plus 2 teaspoons extra- virgin olive oil, plus more as needed
2 large plum tomatoes, diced
2 teaspoons red wine vinegar
1 cup ricotta cheese
Shredded fresh basil, for topping

Thinly slice the eggplant into rounds and season with salt. Pour some flour into a shallow dish. Beat the eggs in another dish. In a third dish, mix the breadcrumbs and parmesan. Dredge the eggplant in the flour, then dip in the eggs and coat with the breadcrumb mixture.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Working in batches, cook the eggplant until golden, about 2 minutes per side, adding more oil between batches, if necessary. Drain on paper towels and season with salt.
Toss the tomatoes with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Spoon some ricotta onto each eggplant slice. Top with the tomato mixture and basil.
Recipe courtesy Food Network Magazine

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Baked Coconut Shrimp

Dipping Sauce:

Nonstick cooking spray
1 teaspoon curry powder
Pinch crushed red pepper flakes
1 tablespoon honey
2 teaspoons rice vinegar
1 orange, zested and juiced


1/2 cup flaked unsweetened coconut
6 tablespoons plain panko breadcrumbs
3 tablespoons all-purpose flour
2 large egg whites
1 pound large (21/25 count) shrimp, peeled (tails left on), deveined, butterflied and patted dry
Salt and freshly ground black pepper

Preheat the oven to 450°F. Spray a baking sheet with nonstick spray.

To make the dipping sauce: Toast the curry and red pepper flakes in a saucepan over medium heat, about 1 minute. Add the honey, vinegar and orange juice and zest. Bring to a simmer, stirring occasionally, until the sauce is heated through, 1 to 2 minutes. Remove from the heat and set aside.

To make the shrimp: Combine the coconut, panko and flour in a bowl or baking dish. Beat the egg whites in a medium bowl until slightly frothy. Sprinkle the shrimp with salt and pepper. Add to the egg whites and toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp, and then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Serve with the dipping sauce.
Recipe courtesy of Bobby Deen

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White Cheddar Crab Dip

Pimento Cheese Spread:

5 cups shredded white cheddar cheese
6 ounces cream cheese, softened
14 ounces mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon cayenne
1/4 teaspoon onion powder
1 jalapeno, deseeded and minced
4 ounces pimentos, drained and minced

Combine all ingredients for the Pimento Cheese Spread and mix thoroughly. Refrigerate until needed.

Crab Dip:

Pimento Cheese Spread
1 pound Dungeness crab meat
1/2 ounce shredded cheese for topping (Cheddar, Provolone or Mozzarella work well)
1 teaspoon parsley, roughly chopped
Ciabatta or sourdough bread, grilled and sliced, for serving
Olive oil to brush bread

Mix the pimento spread and crab meat until thoroughly combined. Place desired amount in an ovenproof dish or cast iron skillet and top with shredded cheese. (The dip can make several small gratin dishes or one larger one for sharing).
Preheat the oven to 375°F. Place the dip in oven for 8-10 minutes until heated through. Turn on broiler and caramelize the top of the dip until additional cheese is melted and golden brown in spots. Make sure it doesn’t overheat, or it will break. Remove the dip from oven and sprinkle with chopped parsley.
Lightly brush the sliced bread and place in oven or outside grill until toasty and charred in several spots. Serve the bread with the dip. Source: http://blog.foodnetwork.com

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Kielbasa and Honey Mustard Pinwheels

1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
All-purpose flour, for dusting
1/3 cup honey mustard
8 ounces diced kielbasa (about 1 1/2 cups)

Preheat the oven to 400°F and line a rimmed baking sheet with parchment.

Unfold the puff pastry onto a lightly floured work surface. Using a rolling pin, gently roll the dough out to a 10-by-15-inch rectangle.

With a small offset spatula, spread the honey mustard evenly over the dough, making sure to go all the way to the edges, then sprinkle the kielbasa pieces over the mustard.

Starting at a long side, roll the dough into a log as you would a jelly roll, then pinch the seam shut and place onto the prepared baking sheet, seam-side down. Refrigerate the log until slightly firm, at least 30 minutes; this will make it easier to cut it into rounds. (See Cook's Note)

Cut the chilled puff pastry log into 1/2-inch-wide slices (you should get 20 to 22 slices) and place the slices cut-side down onto the baking sheet. If needed, adjust the slice shape to form a circle. Bake until puffed and golden brown, about 18 minutes. Let cool 5 minutes before serving.

Cook’s Note
The swirls can be assembled up to this point and held in the refrigerator for several hours before slicing and baking

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Roasted Eggplant Spread

2 medium eggplants, peeled
1 red bell pepper, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons tahini
3 tablespoons chopped parsley, plus extra for garnish

Preheat the oven to 400°F.
Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly.
Place the vegetables in a food processor fitted with a steel blade, add the lemon juice and tahini, and pulse 3 or 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.

Source: The Barefoot Contessa Cookbook

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Football-Shaped Stuffed Breadsticks(photo)

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1/4 cup KRAFT Classic Ranch Dressing
1/2 tsp. garlic powder
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 jar (7 oz.) roasted red peppers, chopped
1 cup KRAFT Shredded Pepper Jack Cheese
5 slices OSCAR MAYER Fully Cooked Thick Cut Bacon, coarsely chopped
1 can (11 oz.) refrigerated thin crust pizza dough
1 egg
1 Tbsp. water

Heat oven to 425°F.

Reserve 4 oz. cream cheese for later use. Mix remaining cream cheese with dressing and garlic powder in medium bowl until blended. Add spinach, peppers, shredded cheese and bacon; mix well.

Unroll pizza dough onto lightly floured cutting board; press into 16x14-inch rectangle. Spread cream cheese mixture into 14x8-inch oval shape on center of dough. Fold dough over cream cheese mixture to completely enclose cream cheese mixture. Press edges of dough together to seal.

Cover dough with large sheet of parchment, then baking sheet; flip over. Gently press top of dough to even out surface of football. Starting about 2 inches from both ends of football, make 2-inch-long cuts, 1 inch apart, along both long sides of dough. Gently twist dough strips. Beat egg and water until blended; brush onto dough.

Bake 25 to 28 min. or until golden brown. Cool 5 min. Spoon reserved cream cheese into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe cream cheese onto top of football for the laces.

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Holiday Cranberry Jalapeño Dip

12 oz fresh, uncooked cranberries
1/4 cup green onion
1-2 fresh jalapeño peppers
2 Tbsp. cilantro (optional)
1 Cup sugar
1 Tbsp. lemon juce
1/8 tsp. salt
16 oz. cream cheese (whipped)

Hand-chop cranberries. (This process is a bit time consuming, but it is best to not use a food processor to chop these as the cranberries liquify too much.)
Chop green onion, jalapeño peppers and cilantro.
In a medium-sized bowl, add chopped cranberries, green onion, cilantro and jalapeños.
Add sugar, lemon juice and salt on top of cranberry mixture and stir gently until blended.
Cover with plastic wrap and place in refrigerator overnight.
Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out all liquid using a collander with small holes.
Whip softened cream cheese with hand mixer until smooth (about 2 minutes) and spread cream cheese over bottom of a pie plate or 9x9 dish.
Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve.
Use a spoon to spread over Ritz crackers and enjoy!

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Spinach Artichoke Baked Brie

One 10-ounce box frozen leaf spinach, thawed, drained
4 ounces cream cheese, at room temperature
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small clove garlic, grated
1/4 cup canned artichoke hearts (about 2), drained well and coarsely chopped
1/4 cup shredded whole-milk mozzarella
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten
One sheet frozen puff pastry (from a 17.3-ounce box), thawed
One 16-ounce wheel of brie
Crackers and crostini, for serving

Put the spinach in a clean kitchen towel over a bowl or the sink and twist to squeeze out all the moisture. Coarsely chop.
Put the cream cheese, mayonnaise, sour cream and garlic in a large bowl; mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and Parmesan, mixing to combine. Season with salt and pepper, then refrigerate until ready to use.
Line a baking sheet with parchment paper. Whisk the egg with a splash of water in a small bowl. Roll out the puff pastry to a 13-by-12-inch wide rectangle. Cut a 1-inch wide strip of dough off the shorter end to create a 12-by-12-inch square, reserving the strip for decorating. Transfer the square to the prepared baking sheet. Place the wheel of brie in the center of the dough. Top with the chilled spinach-artichoke mixture. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Form the reserved strip of dough into a bow. Brush a little egg wash on the center of the pastry and gently press the bow on top to secure. Brush the bow and the entire exterior of the pastry with the egg wash, then return it to the refrigerator to chill, about 30 minutes.
Preheat the oven to 375°F.
Bake until the pastry is golden brown and cooked through, about 40 minutes. Let sit for 15 minutes, then serve warm with crackers and/or crostini.

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Baked Brie with Cranberry-Pecan-Bacon Crumble

4 strips bacon
2 tablespoons candied pecans or walnuts, finely chopped
2 tablespoons dried cranberries, finely chopped
6 dried apricots, finely chopped
1 tablespoon fresh rosemary leaves, finely chopped
2 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper
One 7- to 8-ounce round high-quality Brie, preferably from France
Sliced baguette, crackers and apple and/or pear slices, for serving

Preheat the oven to 325°F. Lay the bacon in a large skillet, then cook over medium heat until golden and crisp, 4 to 5 minutes per side. Drain the bacon on paper towels, let cool, then finely chop.
Combine the bacon, pecans, cranberries, apricots, rosemary, vinegar, pinch of salt and a few grinds of pepper in a small bowl.
Remove the Brie from its packaging. Cut off the top rind of the round of Brie, leaving a 1/4-inch border around the edges (use a sharp knife and go in from above at a slight angle). Discard the rind you have removed. Put the Brie in a small baking dish. Top with some of the cranberry-pecan-bacon crumble, and scatter the rest around the Brie. Cover the dish with foil, and bake until the cheese is warm and gooey, 30 to 35 minutes.
Serve with bread, crackers and apple and/or pear slices for dipping.

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Warm Artichoke and Bacon Dip

Pita Chips:
1 teaspoon chili powder
1 teaspoon ground cumin
3 to 4 pita breads
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt


Butter, for greasing the baking dish
5 strips thick-cut bacon
1 teaspoon extra-virgin olive oil, optional
2 shallots, chopped
2 cloves garlic, minced
One 8-ounce bag frozen artichokes, thawed
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups (16 ounces) mascarpone cheese
1/3 cup sour cream
1/4 cup mayonnaise
1/4 cup fresh lemon juice (from 1 large lemon)

For the pita chips: Place an oven rack in the center of the oven. Preheat the oven to 400°F. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and golden, about 10 minutes.

For the dip: Place an oven rack in the center of the oven. Preheat the oven to 400°F. Butter a 9-inch round ceramic deep-dish pie pan or a 1-quart baking dish.

Place a large skillet over medium-high heat. Add the oil and bacon and cook until crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add the oil (if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook over medium-high heat until the shallots are translucent and the artichokes begin to brown, about 8 minutes.

Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish and sprinkle with the remaining bacon pieces. Bake until just warmed through (do not let the dip boil), 10 minutes. Serve the pita chips alongside. Source: Giada, Food Network

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Bacon Jalapeño Turkey Roll-Ups

1 package (8 oz) cream cheese, softened
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground red pepper (cayenne)
4 large (10-inch) spinach flour tortillas
1/2 cup chopped cooked bacon
2 tablespoons chopped Old El Paso™ pickled jalapeño slices
1 package (9 oz) thinly sliced deli turkey
8 mozzarella cheese sticks

In medium bowl, mix cream cheese, cumin, coriander and red pepper. Divide mixture among tortillas, spreading to edges of tortillas. Top with bacon and jalapeños. Top with deli turkey. Place 2 cheese sticks at one edge of each tortilla, end to end. Roll up very tightly. Cover with plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.

To serve, cut each roll into 6 (1/2-inch) slices.

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Jalapeño Popper Football Cheese Ball

16 oz cream cheese, softened
8 oz grated/shredded sharp cheddar cheese
1/4-1/3 cup chopped green onion, divided
1/2 cup diced pickled jalapeños, extra as desired
1/2 tsp garlic powder
pinch of salt
3 slices of bacon
1/3 cup panko breadcrumbs
2-3 tbsp. fresh parsley
2-3 fresh jalapeños (approx. 1/4 cup finely chopped)
1 slice mozzarella or white cheddar cheese
assorted pretzels, veggies, apple slices, and crackers for dunking/scooping/spreading/faceplanting

In a medium bowl, combine softened cream cheese, cheddar, pickled jalapeño, garlic powder, salt and around 2-3 TBSP chopped green onion.
Using a hand mixer or a fork and some elbow grease (my method of choice), mix well.
Use a silicone spatula to scoop out the cheese mixture and shape into a ball with your hands.
Place on a sheet of parchment paper or a cutting board and flatten the top of the ball, pinching and shaping it into a football. You'll want to press down on the middle and sort of pinch the sides while you press it into an edible football.
If cheese ball is too soft, cover with plastic and pop it in the fridge for 15-60 min. Mine was still firm yet soft enough to coat with toppings after 15 minutes so I went with it.
While your cheese ball chills, chop the bacon into pieces and cook until crispy in a hot pan or skillet.
Remove bacon from pan and wipe clean, leaving a teeny bit of the bacon grease behind. Add your panko and lightly toast it, stirring frequently for about a minute or two until golden.
Remove the seeds, veins, and stem from your jalapeño and finely chop/mince.
Sprinkle/cover your cheese ball with panko, the remaining green onion, parsley, fresh jalapeño, and bacon and press firmly into the cheeseball to coat.
For the laces, snag a slice of mozzarella cheese (or any cheese really!) and use a sharp knife to cut it into thin slices. Cut one long slice for the center of the football and smaller slices for the laces. Place the long slice horizontally along the center of the football, then arrange the small slices horizontally on top. Again, super simple and you can basically use any cheese you'd like, if needed!
Add all your favorite dippers from the list above and dig in!
Leftovers taste deeeeeelicious spread on pretty much everything in sight the following day, especially buttery whole grain ritz crackers!
Source: http://peasandcrayons.com

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Spicy Sweet Curry Hummus

1 clove garlic, chopped
One 14-ounce can chickpeas (garbanzo beans), rinsed and drained
1/4 cup olive oil
Juice of one lime
1 1/2 teaspoons curry powder
From your pantry:
1/2 teaspoon salt
3 tablespoons water

Add garlic and salt to food processor. Pulse to chop the garlic into very small pieces. Add the chickpeas, olive oil and lime juice. Process for 30 seconds, then add curry powder and water. Process for 1 1/2 minutes. Taste and adjust salt if needed. If you would like the hummus a bit thinner, you can add 1 or 2 additional tablespoons of water.

Tip: Can be made a day ahead of time. Source: Cooking.com

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Million Dollar Dip

5 green onions, chopped
8 oz. cheddar cheese, shredded
1- 1/2 cups mayonnaise
1 jar Hormel Real Bacon Bits
1 pkg. slivered almonds

Mix the onions, cheese, mayo, bacon bits, and slivered almonds together. Chill for 2 hours.
Serve with favorite cracker. (Tastes best with butter flavored crackers such as Ritz or Club).

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Bacon Crescent Bites

3 ounces cream cheese, softened
6 slices bacon, crisply cooked and crumbled
1 green onion, thinly sliced
1/2 teaspoon Worcestershire sauce
1 can refrigerated crescent dinner roll

Combine cream cheese, bacon, onion and worcestershire.
Separate crescent rolls into 8 triangles.
Cut each triangle in half lengthwise.
Spread one generous teaspoon of the cream cheese mixture on each triangle.
Roll up, starting at the shortest side of triangle and rolling to the opposite point.
Place on an ungreased cookie sheet.
Bake at 375°F for 12-15 minutes or until golden brown.
Serve warm.

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Mexi-Tuna Lettuce Wraps

One 2.6-oz. pouch StarKist® Low Sodium Albacore White Tuna in Water
1/8 tsp. cumin
1/8 tsp. chili powder
1/8 tsp. garlic powder
1/4 cup chopped tomato
2 tbsp. finely chopped red onion
1 tbsp. finely chopped cilantro
2 medium butter lettuce leaves (or other round lettuce leaves)
Optional: salt-free seasoning mix

In a medium bowl, mix tuna, cumin, chili powder, and garlic powder. If you like, season to taste with salt-free seasoning mix. Add tomato, onion, and cilantro, and stir well.
Divide mixture between lettuce leaves, wrap and enjoy! Makes 1 serving.

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Cheesy Tuna Mushrooms

2 large portabella mushroom caps, stems chopped and reserved
One 2.6-oz. pouch StarKist® Low Sodium Albacore White Tuna in Water
1 wedge The Laughing Cow Light Creamy Swiss cheese
2 tsp. Best Foods/Hellman's Dijonnaise

Preheat oven to 375°F. Spray a baking sheet with nonstick spray.
Place mushroom caps on the sheet, rounded sides down. Bake until mostly tender, about 12 minutes. Remove sheet, but leave oven on.
Meanwhile, in a microwave-safe bowl, combine chopped mushroom stems, tuna, cheese, and Dijonnaise. Mix thoroughly.
Blot away excess moisture from mushroom caps. Divide tuna mixture between the caps.
Bake until filling is hot and mushroom caps are tender, about 8 minutes. Makes 2 servings.

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Easy Caprese Melba Snack

4 Old London Roasted Garlic Melba Snacks
2 slices plum tomato, halved
1 tbsp. chopped basil
1 1/2 tbsp. shredded part-skim mozzarella cheese

On a microwave-safe plate, top each Old London Melba Snack with half a slice of tomato. Top with basil, and sprinkle with cheese.
Microwave for 30 seconds, or until cheese has just melted. Makes 1 serving.

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Italian-Style Melba Toasts

3 Old London Melba Toasts, Salt Free Whole Grain (or HG Alternative)
1 wedge The Laughing Cow Light Creamy Swiss cheese
1/8 tsp. Italian seasoning
1/8 tsp. garlic powder
1 large tomato slice, cut into 3 wedges

Spread Old London Melba Toasts with cheese, and sprinkle with Italian seasoning and garlic powder. Top each with a piece of tomato. Makes 1 serving.

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Gruyere, Mushroom, & Caramelized Onion Bites

4 tablespoons salted butter, divided
2 tablespoons vegetable oil, divided
5-6 ounces crimini or button mushrooms, sliced
2 medium yellow onions, thinly sliced
¼ teaspoon dried thyme
1 tablespoon sugar Coupons
1½ tablespoon balsamic vinegar
¼ teaspoon garlic powder
salt and pepper, to taste
4 ounces grated gruyere cheese (I used applewood smoked gruyere)
1 package (1 pound) frozen puff pastry, thawed
1 egg, lightly beaten

In a large cast iron skillet over medium heat, heat 1 tablespoon of oil along with 1 tablespoon of butter. Add the mushrooms and sauté for about 5 minutes until tender. Remove and set aside in a medium bowl.
Heat the remaining 3 tablespoons of butter along with the 1 tablespoon of oil and sauté the onions for 5 minutes. Add the dried thyme and sugar and continue to cook for 25 minutes on medium low heat. Make sure to stir the mixture every 5 minutes or so. If the onions are caramelizing too fast, turn down the heat a little more. Add the balsamic vinegar to deglaze the pan, allow the onions to soak it all in. Turn off heat. Add the onions to the mushroom mixture. Season with the garlic powder and salt and pepper to taste, stir to combine. Allow to cool to room temperature. Mixture can be kept in an air-tight container and refrigerated for up to 48 hours at this point. Allow to come to room temperature before proceeding. Add the gruyere cheese and mix well.
Position two racks in the upper and lower thirds of the oven. Preheat the oven to 400°F. Line 2 baking sheets with parchment paper or silicone mats.
Using a knife or a pizza cutter, cut the puff pastry into 2-inch squares and place them on a lined baking sheet. Make sure the puff pastry is cold before proceeding. If not, allow it to rest in the refrigerator for 10-15 minutes before proceeding. Using a pastry brush, brush the beaten egg on the squares. Place a tablespoon of caramelized onion mixture in the center. Bake for 20-25 minutes, rotating the pan halfway in between until crisp and golden brown. Let cool slightly before serving. Serves: approximately 30-34 bites

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Baked Chicken Wings With Ranch Dip

Cooking spray
2 large egg whites
1/4 cup hot sauce, such as Crystal or Frank’s
1/4 teaspoon ground black pepper
2 pounds chicken wings and drumettes, wing tips trimmed and discarded if necessary
1/2 cup fat free ranch dressing

Preheat oven to 400°F. Place a baking rack on top of a large baking sheet and spray rack with cooking spray. In a bowl, whisk together egg whites, hot sauce and black pepper. Add chicken wings and drumettes and turn to coat. Transfer chicken to prepared baking rack and bake 45-50 minutes, until chicken is cooked through and skin is crispy. Serve chicken wings and drumettes with ranch dip on the side. Serves 4

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Festive Cheese Spread

2 packages (8 ounces each) cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 tablespoons McCormick® Chives
2 tablespoons McCormick® Parsley Flakes
1 teaspoon McCormick® California Style Garlic Pepper with Red Bell and Black Pepper
1/2 teaspoon McCormick® Dill Weed
1/4 teaspoon McCormick® Thyme Leaves
1/2 red bell pepper, chopped (about 1/2 cup)

Beat cream cheese and butter in large bowl with electric mixer on medium speed until smooth. Add remaining ingredients except red bell pepper; beat well.
Place piece of plastic wrap on baking sheet. Spoon cheese mixture onto plastic wrap to form a candy cane shape, log or ball. Fold up plastic wrap over cheese to encase.
Refrigerate 4 hours or overnight or until cheese is firm.
Unwrap cheese mixture. Place on serving plate. Smooth entire shape with spatula or knife. Garnish with bell pepper. Serve with assorted crackers.
Serves: Makes 2 1/4 cups or 18 (2-tablespoon) servings

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Fried Ravioli

Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan
1 jar store bought marinara sauce, heated, for dipping

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325°F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.
Source: Giada De Laurentiis

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Fiesta Dip

1 c. mayo
2 c. shred. Mont. jack w/jalapenos
½ c. sour cream
1 med. tomato, chop.
1 pkg. Knorr Leek Soup

In med. bowl combine mayonnaise, cheese, sour cream, tomato and soup mix. Cover; chill.

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Healthy Choice Crab Dip

½ c. nonfat yogurt or sour cream 2 tbl. fat free mayo
1 8z pkg. fat free cream cheese 1 tsp. horseradish
½ tsp. dry mustard ½ tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce 1 c. fat free shred. cheese
½# imit. crab meat paprika

Combine yogurt, mayonnaise, cream cheese and seasonings. Mix well.
Then, stir in cheddar cheese and crab. Cover and chill 2 hours.
Sprinkle with paprika. Serve with crackers, breadsticks or veggies.

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Avocado Crab Dip

1 lg. avocado
1 tbl. grated onion
8z cream cheese 1 7.5z crab meat, drained
1 tbl. lemon juice
1 tsp. Worcestershire sauce
1/4 c. sour cream

In blender or bowl combine avocado, lemon, onion, sauce.
Blend till smooth. Add cream cheese, sour cream, 1/4 tsp. salt.
Blend well. Stir in crab and chill.

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Marlene's Dip

1 pint of sour cream
1/4 cup bacon bits
1 pkg. of Ranch Dip Mix
1 cup shredded cheddar cheese

Mix together and serve.
Source: Marleen Austin

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Holiday Bacon Appetizers

1 sleeve country club-style crackers
3/4 cup grated Parmesan
1 pound thinly sliced bacon

Preheat the oven to 250°F.

Lay the crackers face up on a large rack over a baking sheet (or broiler pan). Scoop about 1 teaspoon of the grated Parmesan onto each cracker. Cut the package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn't fall off, wrap each cheese covered cracker with one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker, but not be pulled too taut. Place the bacon-wrapped crackers onto the rack. Place the baking sheet in the oven for about 2 hours. Serve immediately or at room temperature!

Cook's Note: Can also use brown sugar or blue cheese instead of Parmesan!
Recipe courtesy Ree Drummond

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Crab in Endive

4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
24 ounces crabmeat, drained, picked over
6 heads Belgian endive, trimmed, separated into spears
Chopped fresh chives, for garnish

Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.
Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.

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Spinach Phyllo Roll-Ups

1 egg, lightly beaten
1/2 cup finely chopped green onion
1 tub (8 oz.) PHILADELPHIA Garden Vegetable Light Cream Cheese Spread
1 cup ATHENOS Traditional Crumbled Feta Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
9 sheets frozen phyllo sheets, thawed
1/3 cup butter, melted or cooking spray

Mix egg, onion, cream cheese spread, feta cheese and spinach until well blended. Set aside.
Place 1 of the phyllo sheets on a clean work surface. Brush with butter or spray with cooking spray. Top with 2 more sheets of phyllo, brushing more butter between each layer. Place remaining phyllo between sheets of plastic wrap and set aside.
Spread 1/3 of the spinach mixture along one end of the phyllo stack; fold in both sides, then roll up to make a log. Repeat with the remaining phyllo sheets and spinach mixture to make 2 more logs. Brush with remaining butter or spray with additional cooking spray. To prevent phyllo from cracking, score log at 1-inch intervals.
Place unbaked logs in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap. Freeze up to 3 months. Or, to bake immediately, place desired number of logs, seam sides down, on ungreased baking sheet. Bake at 375°F for 25 minutes or until golden brown. Cool 5 minutes. Place on cutting board and cut each log into 10 slices with a serrated knife to serve.

Makes: 3 logs, 10 slices each or 30 servings, 1 slice each

Remove logs from freezer and place in refrigerator for several hours to thaw. Then, bake and cut into slices as directed. Source: Kraft

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Spiced Nuts

Assorted shelled nuts (almonds, cashews, peanuts, etc.)
For sweet and spicy nuts:
Peanut oil, for drizzling
Sugar, to taste
Kosher salt, to taste
Chinese five-spice powder, to taste

For savory nuts:
Peanut oil, for drizzling
Kosher salt, to taste
Chili powder, to taste

Preheat the oven to 400°F.
For a sweet and spicy nut, toss your choice of nuts with oil, sugar, salt and a few dashes of Chinese five-spice powder.
For a savory and spicy nut, toss your choice of nuts with oil, salt and a few dashes of chili powder. Lay out the nuts in an even layer on a baking dish. Bake, redistributing the nuts every 7 minutes or so to make sure they cook evenly, until the nuts are lightly browned, about 15 to 20 minutes.
Source: Food Network

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Olive Crisps

Flour, for dusting
2 sheets frozen puff pastry, thawed
6 tablespoons tomato paste
6 tablespoons prepared olive tapenade
1/2 cup shredded mozzarella
1/2 cup grated Parmesan
1 egg
2 tablespoons water

Preheat oven to 400° F.
On a lightly floured surface, roll out puff pastry to a 10 by 10-inch square. Spread 3 tablespoons of tomato paste evenly on top, followed by 3 tablespoons of olive tapenade.
Sprinkle half of mozzarella and Parmesan over top. Roll up the puff pastry like a jelly roll, just to the middle of the dough.
Repeat with the other side in the same fashion, making 2 rolls that meet in the center. Duplicate the process with the second puff pastry sheet.
Line a cookie sheet with parchment paper. Slice the rolls into 1/2-inch slices. Arrange on cookie sheet and refrigerate for 20 minutes.
(Because they will puff up to twice their size after baking, place them far enough apart.) Just before baking, beat the egg with 2 tablespoons water in a small bowl, and brush onto the olive crisp slices. Bake for 20 minutes, or until puffed and golden. Serve warm or room temperature. Source: Sandra Lee

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Crescent-Wrapped Brie

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 round (8 oz) Brie cheese
1 egg, beaten

Heat oven to 350°F.
Unroll dough; separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares.
Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canapé cutter, cut 1 shape from each corner of remaining square; set cutouts aside.
*Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges.
Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg.
Top with cutouts; brush with additional beaten egg.
Bake 20 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.

*Variation: Before placing final round on top of cheese, remove rind from top of cheese and spread with jam, then place final dough
piece on top.
Source: Pillsbury

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Shrimp-Stuffed Portobello Mushrooms

4 medium portobello mushrooms (about 1 pound)
2 tablespoons butter or margarine
1 medium onion, finely chopped (1/2 cup)
4 cloves garlic, minced
8 ounces peeled, deveined, and cooked shrimp, chopped
1/2 cup soft bread crumbs
1 egg, slightly beaten
1 tablespoon lemon juice
1 teaspoon snipped fresh tarragon
1 ounce Gouda or provolone cheese, shredded (optional)
Peeled, deveined, and cooked shrimp (optional)
Fresh parsley sprigs (optional)

Preheat oven to 425°F. Wipe mushrooms with a clean, damp cloth or rinse lightly and dry gently with paper towels. Cut mushroom stems flush with caps. Chop enough of the stems to make 1/2 cup; set aside. In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Cool slightly. Stir in chopped shrimp, bread crumbs, egg, lemon juice, and tarragon.
Place portobello caps, stem sides up, in a 15x10x1-inch baking pan.
Sprinkle mushrooms with cheese, if desired. Divide shrimp mixture among portobello caps.
Bake, uncovered, about 15 minutes or until mushrooms are tender. To serve, garnish with additional whole shrimp and parsley, if desired. Cut into quarters, if desired. Makes 4 appetizer servings.

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Hot Asparagus Bits

20 slices white bread
1 8-oz. pkg. cream cheese, softened
6 oz. blue cheese, crumbled
1 egg, slightly beaten
20 fresh or frozen asparagus spears, cooked and drained
1/2 lb. butter, melted
Parmesan cheese, grated

Trim crust from bread slices. Flatten slices with a rolling pin and set aside.
Combine cream cheese and blue cheese in a bowl. Mash with fork until smooth.
Add beaten egg and blend well. Season to taste. Spread one tsp. cheese mixture on bread slices.
Place a spear inside each slice and roll. Dip each roll in warm melted butter, coating well and sprinkle with grated cheese. Place rolls on baking sheet, seam side down,
and freeze for future use or cut each roll into three pieces and bake at 400°F for 20-25 minutes until golden. Source: recipe4living.com

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Roasted Eggplant Dip

1 1/2 pounds eggplant
1/4 cup extra-virgin olive oil
1 plum tomato, cored, seeded and finely chopped
2 tbl. minced red onion
2 tbl. chopped fresh flatleaf parsley, plus more for garnish
2 tsp. red wine vinegar
1 small garlic clove, minced
1 tsp. salt
1/8 tsp. ground pepper

Heat broiler and place rack 6 inches from heat. Broil eggplant, turning occasionally, until charred, 25 to 30 minutes.
Let stand until cool enough to handle. Peel, stem and cut into chunks; purée in a food processor.
Transfer to a medium bowl and stir in oil, tomato, onion, parsley, vinegar, garlic, salt and pepper.
(Can be stored in an airtight container in refrigerator up to 1 day. Serve at room temperature.)
Garnish with parsley, if desired. Makes 2 cups.

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Guacamole Dip

½ c. mayo
2 ripe avocados mashed
2 tbl. chop cilantro
1 tbl. lime juice
1-2 pickled jalapenos
½ tsp. cumin
1/4 tsp. salt
1/4 tsp. garlic powder

Combine all ingredients. Cover and chill.

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Crab Dip ala Laura

1 lb. crab meat
2 – 8 oz. packages cream cheese
8 oz. sour cream
4 Tablespoons mayo
½ tsp. lemon juice
1/8 tsp. garlic salt
1 tsp. dry mustard
Dash or two of Old Bay
4 oz. shredded cheddar cheese

Mix all ingredients except crab and cheddar cheese.
Fold in cheddar cheese.
Fold in crab meat.
Bake at 325°F. for 45 minutes until bubbly.
Serve with water crackers or Bremer wafers.

Source: Laura Iannotti

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Muffin-Tin Crab Cakes

1 pound crabmeat
2 cups fresh whole-wheat breadcrumbs (see Tip)
1/2 red bell pepper, minced
3 scallions, sliced
1/4 cup reduced-fat mayonnaise
2 large eggs
1 large egg white
10 dashes hot sauce
1/2 teaspoon celery salt
1/4 teaspoon freshly ground pepper
6 lemon wedges for garnish

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until a coarse crumb forms. One slice of bread makes about 1/3 cup crumbs.
Make Ahead Tip: Cover and refrigerate for up to 2 days. Reheat in the microwave or serve cold.
Preheat oven to 450°F.
Generously coat a 12-cup nonstick muffin pan with cooking spray.
Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cups. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.
Source: Recipe reprinted by permission of © EatingWell Magazine.

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Rachel's Meatball Poppers

12 refrigerated or frozen (thawed) cooked turkey meatballs (from 24-oz bag)
1 cup well-drained sauerkraut (squeeze to drain)
1/2 cup shredded Swiss cheese (2 oz)
1/3 cup shredded Parmesan cheese (2 oz)
2 tablespoons Thousand Island dressing
1/8 teaspoon salt
2 teaspoons caraway seed
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (16 rolls)
1 EGGLAND’S BEST egg, well beaten

Heat oven to 350°F. Lightly spray 24 regular-size muffin cups (2 3/4x1 1/4 inches) with Crisco® Original No-Stick
Cooking Spray.
Cut each meatball in half; set aside. In small bowl, mix sauerkraut, cheeses, dressing, salt
and 1 teaspoon of the caraway seed until well blended.
Unroll both cans of crescent dough; separate into 8 rectangles. Firmly press perforations to seal.
Cut each rectangle into 3 equal pieces. Press each piece into 4x2-inch rectangle.
Gently press 1 rectangle on bottom and up side of each muffin cup, leaving both ends hanging over side of cup.
Place 1 meatball half, flat side down, in center of each cup.
Spoon 2 rounded teaspoons sauerkraut mixture onto each meatball.
Bring up ends of dough over filling; pinch tops to seal, leaving 2 small openings on sides to vent steam.
Brush egg over dough. Sprinkle with remaining 1 teaspoon caraway seed.
Bake 12 to 18 minutes or until golden brown. Immediately remove from pan to cooling rack; cool 5 minutes. Serve warm. Makes: 24 poppers Source: Pillsbury Bake-Off

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Shrimp Toast Chips

24 slices wheat bread, crusts removed
1 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
½ cup mayonnaise
3 tablespoons sour cream
3 tablespoons prepared horseradish
16 oz package frozen, fully cooked shrimp; thawed and patted dry, then chopped
6-8 green onion, sliced
Fresh dill sprigs – looks great, but even more importantly, what a taste pizzazz!

Flatten bread with a rolling pin; cut each slice into four pieces. Place butter in a shallow dish; dip both sides of bread in butter; press into miniature baking muffin cups. Bake at 325 degrees for 14 minutes or until golden brown. Remove from pans to wire racks to cool.
In a large mixing bowl, beat the cream cheese, mayonnaise, sour cream and horseradish until blended. Just before serving, stir in shrimp and onions; spoon into cups.
Garnish with fresh dill springs.
Refrigerate leftover dip/spread mixture. Makes 8 dozen. Source: Mary Rasmussen

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Pastry-Wrapped Cranberry Brie

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 round (8 oz) Brie cheese (do not use triple crème Brie)
3 tablespoons whole berry cranberry sauce or other sauce*
1 tablespoon apricot preserves
1/2 teaspoon dried rosemary leaves, crushed
2 ripe medium unpeeled pears, thinly sliced

Heat oven to 350°F. Unroll dough and separate crosswise into 2 sections. Press dough into 2 (7-inch) squares, firmly pressing perforations to seal.
Cut cheese round horizontally to make 2 rounds. Place 1 cheese round, rind side down, on center of 1 dough square. (Do not remove rind from cheese.) In small bowl, mix cranberry sauce and preserves. Spread over top of cheese; sprinkle with rosemary. Top with remaining cheese round, rind side up.

With small cookie or canapé cutter or sharp knife, make 1/2- to 1-inch cutouts to look like poinsettia petals from each corner of remaining dough square. Roll 3 small pieces of dough into 3 small balls; set cutouts and dough balls aside. Place remaining dough on top of cheese round. Press dough evenly around cheese, folding top edges over bottom edges; press to seal completely. Place on ungreased cookie sheet.

On 7-inch square sheet of foil, arrange dough petals to look like a poinsettia. Place balls in center on top of arranged petals. Lift foil square with poinsettia and place on cookie sheet next to wrapped cheese.

Bake poinsettia 8 to 11 minutes or until light golden brown around edges. Lift with foil from cookie sheet; cool. Continue baking wrapped cheese 25 to 30 minutes longer or until golden brown.

Remove from cookie sheet; place on serving plate. Place poinsettia on top of wrapped cheese. Let stand 15 minutes before serving. Serve warm with pears.

*Alternate: Spread with hot pepper jelly. Eliminate apricot preserves.

Source: Pillsbury.com

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Sarah's Baked Brie

1 17.3-ounce package puff pastry (2 sheets), thawed
1 2.2-pound wheel of Brie (about 8-inches in diameter)
3 tablespoons red pepper jelly
1/4 cup toasted sliced almonds
1 egg yolk
1 tablespoon water
Fresh fruit and/or assorted crackers

Preheat oven to 400° F. On a lightly floured surface, roll both sheets of puff pastry into 12-inch squares. Cut a 1-inch-wide strip of pastry from each of the squares; set aside. Trim squares to 9-inch circles. Place one of the circles on a large baking sheet or oven-safe 12-inch serving plate.

Place brie on pastry and pull the pastry up the sides. (The pastry will not come all the way up the sides of the brie round.) Spread jelly on top of the brie. Sprinkle with almonds. Carefully place the remaining puff pastry circle on top of brie, folding edges down. (Brie may not be completely enclosed.)

Brush pastry with egg yolk and water mixture. Wrap reserved strips of dough around the outside of brie to seal pastry rounds together. Brush strips with egg yolk and water mixture.

Bake in preheated oven for 25 to 30 minutes or until pastry is golden. Let stand for 20 minutes before serving. Serve with fruit and/or crackers.

Makes 12 to 16 servings

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Crab Stuffed Mushrooms

1 cup crabmeat
1/2 cup cream cheese
1/2 cup fresh parsley leaves, chopped
1/2 cup green onions, chopped
4 tablespoons Parmesan
House Seasoning, recipe follows
Dash of Hot Shot (or chili powder)
2 portobello mushroom caps, or 10 white mushrooms caps
1/2 cup bread crumbs
Nonstick cooking spray

Preheat the oven to 375°F.
Combine the crabmeat, cream cheese, parsley, green onions and Parmesan.
Season with House Seasoning, to taste.
Stuff the mushroom caps with the mixture and top with bread crumbs.
Spray the tops with nonstick spray to help them brown.
Transfer to the oven and bake for about 20 minutes, or
until the filling is hot and melted.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Source: Paula Deen

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Spinach and Cannellini Bean Dip

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 (6-ounce) bags baby spinach
1 (15-ounce) can cannelloni beans, drained and rinsed
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a large nonstick skillet, heat 1 tablespoon of the oil, over medium heat. Add the garlic and cook until fragrant, about 1 minute.
Add 1/2 of the spinach and cook for 2 minutes until wilted. Repeat with the remaining spinach. Let the mixture cool for a few minutes.
Place the remaining olive oil, spinach mixture, cannelloni beans, lemon juice, balsamic vinegar, salt, and pepper in the bowl of a food processor.
Blend until the mixture is smooth. Transfer to a small serving bowl. Serve with endive spears, crostini or pita chips. Recipe courtesy Giada De Laurentiis, 2008

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Asparagus and Smoked Salmon Bundles

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

Preheat the oven to 400°F.
Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature. Recipe courtesy Giada De Laurentis

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Portobello Pizzettas

1/2 of a 10-ounce package frozen chopped spinach
1-1/2 cups shredded mozzarella cheese (6 ounces)
1/2 cup coarsely chopped turkey pepperoni or pepperoni
1 teaspoon dried basil, crushed
1/4 teaspoon coarsely ground pepper
12 small portobello mushrooms (3 to 4 inches in diameter)
2 tablespoons margarine, melted

Thaw spinach and press out liquid; finely chop. In a mixing bowl combine spinach, cheese, pepperoni, basil, and pepper. Clean mushrooms; remove stems. Place open side up on a lightly greased baking sheet; brush with margarine. Spoon 2 tablespoons spinach mixture into each.
Bake in a 350°F oven about 12 minutes or until heated through. (Or, place on the unheated rack of a broiler pan. Broil 4 inches from the heat for 3 to 4 minutes.) If desired, garnish with fresh basil. Makes 12 appetizers. Source: Ladies Home Journal
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Homemade Party Mix

1/2 pound cashews
1/2 pound hot roasted peanuts
2 cups pretzel nuggets
8 cups waffle cereal (such as Chex)
1 cup butter
1/2 cup Worcestershire sauce
2 tablespoons Creole spice

Preheat oven to 325°F. In a large bowl combine nuts, pretzels and cereal. Melt butter with Worcestershire sauce and drizzle over nut mixture; sprinkle with Creole spice. Toss to coat completely, pour onto a cookie sheet and bake until crisp and tasty, about 25 minutes.
Recipe courtesy of Emeril Lagasse

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Southwest Savory Cheesecake

2 8-ounce packages cream cheese, softened
8 ounces shredded Monterey Jack cheese
2 cups dairy sour cream, divided
3 large eggs, lightly beaten
1 cup salsa
14-ounce can chopped green chilies, drained
1 large tomato, seeded and diced
Assorted tortilla chips

Preheat oven to 350°F. Using an electric mixer on medium speed, beat cream cheese and Monterey Jack cheese until light and fluffy.
Beat in 1 cup sour cram. Beat in eggs one at a time. Stir in salsa and chilies.
Pour into a greased 9-inch sprinform pan. Place pan on a baking sheet.
Bake for 45-50 minutes or until center is just set. Remove from the oven.
Cool on a wire rack for 10 minutes.
Carefully run a knife blade around edge of pan to loosen. Let cool completely. Cover and refrigerate at least 6 hours or overnight.
To serve, remove sides of pan. Spread remaining 1 cup of sour cream over top.
Pipe a large dollop of guacamole in center of cake and sprinkle with diced tomato.
Accent with a sprig of fresh cilantro. Serve with tortilla chips.
Yield: About 16 servings. Red Hat Recipe Lady: http://www.bellevilleredhatsociety.org/recipeexchange.html

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Baked Crab Dip

1-8-ounce package cream cheese, softened
1-6-ounce can crabmeat, drained and flaked
2 tablespoon grated onion
1 tablespoon milk
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon Worcestershire sauce

Preheat oven to 375°F.
In a bowl, combine cream cheese, crabmeat, onion, milk, salt, pepper, and Worcestershire sauce.
Stir until blended. Spoon mixture into an ovenproof serving dish. Sprinkle with paprika.
Bake about 45 minutes, or until thoroughly heated through. Serve with whole grain crackers.

Yield: 2 cups. Source: Red Hat Recipe Lady - bellevilleredhats@charter.net


Almond Brie Spread

2 4-1/2-ounce rounds Brie cheese
2 tablespoons cream sherry or milk
3 tablespoons sliced almonds, toasted

Use a vegetable peeler or small paring knife to cut the thin white covering from chilled cheese. Place cheese in a mixing bowl; let stand at room temperature about 30 minutes or until softened. Beat with an electric mixer on medium speed for 1 minute. Add sherry or milk. Beat until light and smooth. Chop 2 tablespoons of the almonds; stir into cheese mixture.
Serve the spread immediately or cover and chill overnight or until serving time. If chilled, let the spread stand at room temperature for 30 minutes before serving. Sprinkle with remaining toasted almonds. Serve this creamy three-ingredient spread with fresh fruit, crackers, or French bread. Makes about 1-1/4 cups (20, 1-tablespoon servings). From: Better Homes and Gardens ref:12/01/01


Armadillo Eggs

1/2 lb Monterey Jack cheese, grated
1/2 lb hot bulk sausage
1 1/2 cup buttermilk biscuit mix
15 canned whole jalepenos
1/2 lb Monterey Jack cheese, cubed into 15 pcs.
1 box Shake & Bake for pork
2 eggs, beaten

Mix grated cheese and sausage, then add biscuit mix a little at a time until well blended - dough will be very stiff. Carefully slice open then jalapenos and remove the seeds.
Stuff each chile with a cube of cheese and pinch closed. Take some of the sausage dough and press flat; wrap the chile completely with dough, making sure that all edges are sealed completely.
Roll each egg in Shake & Bake until coated. Dip in beaten eggs and then in Shake & Bake again.
Bake in preheated 300° oven 20-25 min. Serve warm.
Thank-you Laurie for these easy snacks - Visit Laurie's Cabin in the Woods ref:1/31/99

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Asparagus and Swiss Tarts

1 Pillsbury Refrigerator Pie Crust
1/4 cup mayonnaise
1/2 cup roasted red bell peppers, chopped
2 tbl. Dijon mustard
1 cup shredded swiss cheese
1/4 tsp. salt
1/8 tsp. garlic powder
1 pkg. Frozen Asparagus cuts, cooked and drained

Heat oven 425°F. Unfold each pie crust; press out fold lines. Cut 1 crust into l6 equal wedges; cut each wedge in half crosswise starting at one corner and continuing to middle of opposite side to make 12 unequal wedges. Repeat with second crust.
For each tart shell, fold each side of wedge over 1/4"; flute edges. Place on ungreased cookie sheet. Prick bottom of tart shells with fork. Bake for 7-9 min. or until light golden brown.
Meanwhile, in small bowl, combine mayo, mustard, salt and garlic powder; mix well.
Remove tart shells from oven. Spoon and spread mayo mixture in insides of shells. Top each with asparagus, bell peppers ;and cheese. Return to oven; bake an additional 6-8 min. or until filling is hot and cheese is melted. Serve warm. 24 tarts.

From: Pillsbury- ref:12/15/01

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Asparagus Ham Spirals

8 fresh asparagus spears
1 tub (8z) refrig. crescents
1 carton (8z) chive and onion cream cheese
4 thin slices deli ham
1/4 tsp. garlic powder

Place asparagus in skillet; add 1/2" water. Bring to boil. Reduce heat; cover and simmer 3-5 min. Drain and set aside.
Separate crescent dough into four rectangles; seal perforations. Spread cream cheese over each rectangle to within 1/4" of edges. Top each with ham, leaving 1/4" uncovered on one long side. Please two asparagus spears along the long side with the ham; roll up and press seam to seal.
Cut each roll into seven pieces. Place cut side down 1" apart on greased baking sheets. Combine butter and garlic powder; brush over spirals. Bake at 375°F for 10-12 min. Yields: 28 appetizers.

Source: Taste of Home ref: 07/31/04

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Avocado Salsa

3 lbs Roma tomatoes
1 large onion
1 small can of jalapenos
1 bunch of cilantro (no stems)
2 cans tomato sauce
2 large or 4 small avocados
1 lemon
salt to taste

In food processor or finely chop and mix in large bowl: tomatoes, onion, cilantro, jalapenos. Add juice from can of jalapenos, tomato sauce, diced avocados, lemon juice and salt. Mix well and enjoy with tortilla chips. Source: Josh Lutz - ref:1/25/03


Baba Ghanoush

1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
1 1/2 tablespoons olive oil

Preheat oven to 400°F. Lightly grease a baking sheet. Place eggplant on baking sheet,
and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving. Makes 1 1/2 cups.

Source: recipe.com - ref:1/9/00



1 can Refried Beans
2 Tablespoons Chili Seasoning Mix
1/4 cup chopped green onion
1 cup sour cream
1 pkg. cream cheese
2 cups grated cheddar cheese -
reserve some to sprinkle on top
6 drops Tabasco Sauce

Mix together in a baking dish. Bake at 350 for approx. 30 min. Serve warm with Fritos or tortilla chips
. Thanks Susan - ref:1/30/00


Basil-Tomato Tart

1 unbaked pie crust
1 ½ cups shred. mozzarella cheese
5 roma tomatoes
4 cloves garlic
½ cup mayo
1/4 cup grated parmesan cheese
1/8 tsp. ground white pepper

Fresh basil leaves Line 9" glass pan with pie crust. Prick bottom and Prebake according to package directions. Sprinkle with ½ cup mozzarella cheese. Cool on wire rack. Cut tomatoes into wedges; drain on paper towels. Arrange tomatoes atop melted cheese in the baked pie shell. In a food processor combine basil and garlic; cover and process until coarsely chopped. Sprinkle mixture over tomatoes. In a medium bowl combine remaining cheese, mayo parm cheese and pepper. Spoon cheese mixture over basil mixture, spreading to evenly cover the top. Bake in a 375°F oven for 35-40 min. Serve warm. Sprinkle with basil leaves.

From: BH&G Best Recipes Yearbook, copyright 1995 - ref:07/27/02



1 c. bourbon
1/2 c. brown sugar
1/2 c. catsup
1 link kielbasa

Cook kielbasa (slices). Heat sauce. Place meat in sauce. Keep hot in small crock pot.
Serve with party rye or crackers.

Thanks to my Aunt Theresa from Greenwich, CT - ref:10/19/97


Brie and Red Pepper Mini Quiches

36 baked tart shells
2 tablespoons butter
3/4 cup finely chopped sweet red pepper
1/2# brie cheese, cut in small cubes
10 slices bacon, cooked and crumbled
3 eggs
1-1/3 cups whipping cream
salt and cayenne pepper

In skillet, melt butter; saute red peppers until softened. Spoon into tart shells; top with cheese, then bacon. In bowl, beat together eggs and cream; season with salt and cayenne to taste. Pour over mixture in tart shells; bake in 350°F oven for 10 to 15 minutes or until filling is firm. Serve immediately. Makes 36 appetizers. Make Ahead Tip: Tarts can be cooled and frozen in airtight containers. To reheat, bake frozen tartlets in 375°F oven for 10 minutes or until heated through.

Kathy's Kitchen
- ref:02/09/02



8 oz sharp cheese. grated, softened
1/8 tsp cayenne pepper
2 sticks margarine, room temperature
½ tsp salt
2 cups flour
Dash paprika
2 cups Rice Krispies

Combine all ingredients except Rice Krispies with electric mixer, then stir in the Rice Krispies. Form into marble-sized balls, place on cookie sheet and flatten with fork. Bake at 350°F for 15-18 minutes. Great accompaniment to red wine.

Thanks, Marcia from Kula, HI and New Bern, N.C. - ref:7/22/00


Cheese and Artichoke Crescents

3/4 cup chopped frozen artichoke hearts, thawed
1/3 cup plain dry bread crumbs
1/4 cup freshly grated Parmesan cheese
1/4 cup shredded Jarlsberg or Gruyere cheese
1/4 cup chopped fresh parsley
2 large eggs, divided
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 packages (17-1/4 ounces each) frozen puff pastry, thawed

Preheat oven to 425°F. Combine the artichokes, bread crumbs, Parmesan, Jarlsberg, parsley, 1 of the eggs, garlic, salt, and pepper in a small bowl. Between 2 sheets of lightly floured wax paper, roll the puff pastry 1/8-inch thick. Cut with a 3-inch round biscuit cutter into 48 circles.
Beat the remaining egg and brush over circles. Refrigerate 10 minutes. Spoon 1 rounded teaspoon filling on each circle and fold dough over filling then press edges to seal.
Brush tops of crescents with beaten egg and transfer to an ungreased cookie sheet. Bake about 15 minutes or until puffed and browned. Serve hot. Makes 48 crescents.
Make-Ahead Tip: Cool crescents on a wire rack then wrap well in plastic wrap and foil and freeze up to 1 month. Reheat in a 400°F oven about 15 minutes.

Nutritional facts per serving calories: 125 , total fat: 8g , saturated fat: 1g , cholesterol: 9mg , sodium: 85mg , carbohydrate: 10g , protein: 2g lhj - Source: Ladies' Home Journal - ref:7/05/03


Cheese Filled Triangles

3/4 pound feta cheese, grated
2 - 10 frozen chopped spinach, thawed
1 box Filo dough Mix cheese and spinach.

Take 3 sheets of filo, spray with buttered flavored Pam, or melt butter and brush with butter. Cut fillo into 8 strips going lengthwise. Put 1/2 tsp. of spinach mixture in lower corner and then fold one corner up and so on, How one would fold a flag. Instructions on folding on filo box. Then spray or brush with butter. Place on cookie sheet and freeze. When frozen, place in zip lock bag. When ready to cook, place on cookie sheet and bake for 15 minutes at 350°F. These are good warm or at room temp. This recipe is on the box of filo and they are great!
From: Kathy's Korner - ref:04/06/02



8 oz. pkg. Cream Cheese
1 pkg. Dried Beef or Hormel jar
2 or 3 tbl. Horseradish
Few shakes Worcestershire Sauce
A little cream to help blend

Mix together and form log or put into small bowl. Serve with crackers.

From the archives of Marge Willis - ref:8/26/00

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Coconut Chicken Bites

2 cups vegetable oil
1 whole skinless chicken breast
1 pkg. flaked coconut
2/3 cup beer
½ cup flour

Put the oil into a deep frying pan and heat over high heat to 375°F. To test the temperature of the oil, drop in a shred of coconut' if it sizzles immediately, the oil is hot enough. Meanwhile, cut the chicken into 1" squares. Place the coconut on a plate. Pour beer into a bowl. Add the flour and whisk until smooth. dip the chicken pieces in the beer batter, then roll in the coconut to coat all sides. Add the chicken squares to the oil in 2 or 3 batches, being careful not to crowd them. Cook, turning occasionally, until golden brown and cooked through, about 2 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Serve hot.

From: 5 In 10 Appetizer Book, by Paula Hamilton, copyright 1994 - ref:06/01/02


Corned Beef Canapes

3/4 pound sharp cheddar cheese, grated
12 ounce can corned beef, chopped
1 Tbls. Dijon mustard
1 Tbls. Worcestershire sauce
1 clove garlic, chopped
1 small onion, chopped
Cocktail rye bread rounds

Mix all the ingredients with enough mayonnaise to make it very moist. Spread on rye rounds. Put under the broiler until the cheese melts. Makes a bunch. A favorite with men.

Susan - ref:03/02/02


Crab Puffs

10 slices home-style white bread, toasted
3/4 cup evaporated milk
2 Tblsp all purpose flour
1/4 tsp black pepper
3 Tblsp grated Parmesan cheese
8 oz lump crab meat,
picked over and flaked,
or 1 pkg (6oz) frozen and thawed crab meat
20 thin strips pimento, canned

Preheat the oven to 400°F. Using a 2" round cutter, cut toasted bread into rounds. In a small saucepan, whisk together the evaporated milk, flour, and pepper. Cook over moderate heat, whisking constantly, until mixture starts to thicken. Cook and whisk for 2 mins more or until thickened. Remove from heat. Stir in Parmesan cheese. Stir in the crab meat. Using a tablespoon, mound the crab meat mixture onto the bread rounds and place onto a baking sheet. Bake for 5 to 6 mins. or until lightly browned. Top with pimiento strips. Thanks, Marla - ref:12/08/01


2 pound block of Velvetta Cheese, cut into cubes
1 can cream of mushroom soup
1 can Rotell tomatoes (hot or mild - your choice!)
3 oz. cream cheese, softened
16 oz. can tamales

In a crockpot, add all ingredients except the tamales. On a plate, unwrap the tamales and make sure to get all the good juice/gravy off the wrappers and out of the can.
Mash the tamales well and add to the crockpot. Heat on medium, stirring occasionally. Depending on your crockpot, it should be ready in about an hour and a half. Serve warm with corn chips or restaurant-style tortilla chips. Reheats well.
Thanks to Susan's Homepage: http://home.earthlink.net/~susan926/ - ref: 8/30/98


Easy Krab Dip

8 oz pkg cream cheese, softened
1 bottle seafood cocktail sauce
1 lb krab flakes (fake crab)

Place cream cheese on serving plate, sprinkle krab flakes over cheese, pour cocktail sauce over the krab. Serve with crackers. I like Wheat Thins or Triscuits.

Thank-you Laurie for these easy snacks - Visit Laurie's Cabin in the Woods- ref:1/31/99

Festive Appetizer Spread

1 cup water
1 cup sugar
1 pkg. fresh or frozen cranberries
1/2 cup apricot preserves
2 tbl. lemon juice
1/3 cup slivered almonds, toasted
1 pkg. (8z) cream cheese
Assorted crackers

In a saucepan over med. heat, bring water and sugar to a boil without stirring' boil for 5 min. Add cranberries; cook until berries pop and sauce is thickened, about 10 min. Remove from the heat. Cut apricots in the preserves into small pieces; add to cranberry mixture. Stir in lemon juice. Cool. Add almonds. Spoon over cream cheese; serve with crackers. Store leftovers in the refrigerator. Editor's Note: This sauce may also be served as an accompaniment to poultry or pork.

From: Taste of Home - ref:12/22/01

Feta Quesadilla

1 3z cream cheese, soft
1 cup shred. Monterey jack
1/3 cup crumbled feta
2 tsp. snipped fresh oregano or
½ tsp. dry oregano
2 tb. diced pimentos
2 tb. hinly sliced green onion 4 - 6" tortillas

For filling, stir together the cream cheese, Monterey jack, feta and oregano. Spread filling onto one half of each tortilla. Top with olives, pimiento, and green onion. Fold plain side over filling, press gently to seal edges. Grill filled tortillas on an uncovered grill directly over medium heat about 2 minutes. Or, place 2 of the quesidillas on a microwave dish and cook uncovered, for 1-2 minutes. Cut each quesadilla into 3 wedges. Makes 12 appetizers.
From: BH&G Best Recipes Yearbook, copyright 1995 - ref:07/27/02

Hawaiian Beef Stick

2" piece fresh ginger, sliced
2 cloves garlic, mashed
2 small onions, chopped
1 cup soy sauce
4 tbl. sugar
8 small, dried, hot chile peppers
2 tbl. red wine vinegar
4 tsp. cornstarch
½ cup water
2# beef sirloin

In a small pan, combine fresh ginger, garlic, onions, soy sauce, sugar, chile peppers, and vinegar. Cook over medium heat until slightly thick, about 20 minutes. Combine cornstarch with water. Gradually stir into sauce and cook, stirring until clear and thickened. Pour mixture through a wire strainer, pressing out all juices, and discard the pulp; cool. Cut beef into bite-sized pieces; add to marinade and allow to stand, covered, for 2 hours. Thread 2 or 3 pieces of meat on each skewer; barbecue over hot coals or broil. Makes 4 dozen. Serve as an appetizer or main dish with rice and a salad.
From: Sunset Cook Book for Entertaining, copyright, 1971 -ref:06/08/02

Hawaiian Cheese Ball

2 (8-oz.) packages of cream cheese, softened
1 (8-oz.) can crushed pineapple, drained
1/4 cup finely diced green bell pepper
2 teaspoons dry minced onion
1 cup finely chop walnuts (save 1/2 for rolling)
1 teaspoon season salt

Combine all ingredients, mix thoroughly and form into a ball. Refrigerate for about 2-3 hours. Roll ball in reserved 1/2 cup walnuts. Serve with your favorite crackers.

From: Kathy's Kitchen - ref:12/29/01


1 pound ground beef
1 pound ground sausage (I use hot sausage)
1 pound Velveeta cheese
½ pkg. Lipton onion soup mix (dry)
2 loaves small party rye bread

Brown ground beef & sausage. Drain. Add Velveeta and soup mix. Stir over low heat until Velveeta is melted. Spread on the rye bread.
Freeze on cookie sheets. When frozen, bag, & store in freezer bags or freezer containers.
To reheat, at 350°F for 10 to 15 mins.

Thanks to Susan - Visit her at Susan's Homepage - ref:11/04/00


1 pkg. frozen chopped spinach
½ lg. onion, minced
1/4 c. parm cheese
1-1/4 c. Pepperidge Farms herb stuffing mix
2 eggs
4 tbl. oleo, melted
A couple of drops of Tabasco sauce, optional

Cook spinach; drain well. Combine all ingredients. Chill overnight. Form into 1" balls.
Freeze or refrigerate. Bake at 300°F for 30 min. until golden brown.

From my Aunt Mary, Sandisfield, MA - ref:12/05/99


1 can Artichokes (chopped fine)
8 oz. Parmesan Cheese
8 oz. Kraft Mayonnaise
Mix together and heat.

Place in small crock pot.
Serve with crackers.

From my Aunt Theresa - ref: 11/22/98


Hot Feta Artichoke Dip

1 14 ounce can artichoke hearts, drained, chopped
1 8 ounce pkg. Feta Cheese, crumbled
1 cup mayonnaise
½ cup shredded Parmesan cheese
1 2 ounce jar pimientos, drained
1 clove garlic, minced
Assorted Crackers

Mix all ingredients. Spoon into 9" pie plate or 3 cup shallow baking dish.
Bake at 350°F. for 20-25 minutes or until lightly browned.
Serve with assorted crackers. Makes 2 cups. Make-Ahead: Prepare as directed except for baking.
Cover and refrigerate overnight. Bake uncovered at 350°F. for 30 to 35 min.

Kathy's Kitchen - ref:12/28/02



l - l9 oz can check peas,
reserve 1 Tbl. liquid, rinse & drain.
1/3 c. plain nonfat yogurt
3Tbl. fresh lemon juice
1Tbl. dark oriental sesame oil
2 med-size cloves garlic, peeled
3/4 tsp. each ground cumin & salt
Garnish(optional) olive oil, paprika & minced parsley

In a food processor or blender (in batches), process everything (except garnish) until well blended but not too mushy). Scrape into serving dish and drizzle olive oil on top, if you want to give it an authentic Middle-Eastern twist, although it is not necessary for taste purposes. For best taste,
let it age overnight in the frig. Serve w/warm pita wedges or salt free mini wheat crackers Enjoy.

Thanks to Bill Naigles - ref: 9/14/97



1 large LAHVOSH, softened
1 pkg. 3z. cream cheese, softened
1/3 c. mayonnaise
1 pkg. each, thinly sliced, chicken & turkey
4z. jack cheese, thinly sliced
1 c. shredded lettuce or alfalfa sprouts
1/4 c. toasted almonds

Place softened LAHVOSH sesame side down, on piece of plastic wrap 2 or 3 inches longer than the LAHVOSH. In a small bowl, stir softened cream cheese and mayo together until smooth; spread evenly on LAHVOSH. Arrange turkey and chicken slices to completely cover LAHVOSH. Layer with slices of cheese and sprinkle with shredded lettuce. Scatter almonds over all. Roll tightly, jelly-roll fashion, from edge nearest you toward enter, lifting top edge up and over so that completed roll is nearly centered on plastic wrap. Wrap tightly, securely closing ends, and refrigerate for several hours. To serve, unwrap and slice crosswise in ½ inch slices.

To soften LAHVOSH:
Thoroughly wet both sides of a large LAHVOSH by holding it under a kitchen faucet running cold water. Place it between two damp towels and let stand for between 45-60 minutes.
Dampen the LAHVOSH again if needed with spray bottle or by hand.

Layered Mexican Bean Dip

Layer 1: 1 - 10 ounce can refried beans
Layer 2: 2 ripe avocados mashed with tabasco sauce or guacamole (about 2 cups)
Layer 3: 1 - 1/2 cups sour cream, 1 envelope taco seasoning, 1/2 c. jalapeno chopped
Layer 4: 2 or 3 tomatoes, chopped fine and all juice squeezed out
Layer 5: 2 cups shredded cheddar and Monterey jack (either one or a mixture)
Layer 6: 1 can black olives, chopped

Aunt Theresa - ref:7/25/99

Little Smokies

1 bottle BBQ sauce
1 pkg Little Smokies (mini sausages)
Pour the BBQ sauce into a crockpot and add the sausages.
You can use sliced hot dogs or kielbasa instead of smokies.
The longer this sits, the better it tastes!
Serve with toothpicks.

Thank-you Laurie for these easy snacks Visit Laurie's Cabin in the Woods ref:1/31/99

Mud Slide Dip

1 med. onion, finely chopped
2 tbl. veg. oil
1/2 cup water
1 eggs
1 can garbanzo beans, rinsed and drained
1-1/2 tsp. chili powder
1/4 tsp. salt
1/4 tsp. garlic salt
1/4 cup mayo
5 med. carrots, julienne
2 cups broccoli florets
2 cups cauliflowerets

In saucepan, saute onion in oil until tender. Place water, egg and beans in a blender or food processor; cover and process until smooth. Add to onion. Stir in chili powder, slat and garlic. Bring to a boil, stirring frequently. Cook and stir for 2 min. or until thickened. Remove from the heat. When cool, stir in may. Chill. serve with veggies. Store dip in the refrigerator.

From: Taste of Home Magazine ref:12/29/01


Nutty Blue Cheese Rolls

2/3 cup walnuts
1/3 cup crumbled blue cheese
1 tbl. parsley
1/4 tsp. pepper
1 unbaked pie crust
1 tbl. milk
2 tsp. parm. cheese
Finely chopped parsley

For filling, in a mixing bowl stir together walnuts, blue cheese, 1 tbl. parsley, and pepper. On a floured surface, unfold pie crust. Spread filling evenly over the crust. Cut the pastry into 12 wedges. Starting at the wide ends, loosely roll up wedges. Place rolls, tip side down, on a greased baking sheet. Cover; chill up to 24 hr. Before baking brush rolls lightly with milk. Sprinkle parm cheese and additional parsley. Back in 425°F oven about 15 minutes. Cool on rack. Serve warm.

From: BH&G Best Recipes Yearbook, copyright 1995 - ref:07/27/02


1 can tiny shrimp (Fresh can be used also)
1 cup shredded cheddar cheese
3/4 cup mayonnaise
2 Tbs chopped green onion
Salt and pepper to taste

Rinse and drain the shrimp. Mix all ingredients and refrigerate. Serve with crackers.
May be made ahead or when unexpected guests arrive.Thanks, Penny from Maui, HI

Variation: Use smoked salmon, omit the mayo and add cream cheese.
Microwave till the cheese melts and serve warm
.Thanks, Cyn for variation ref:6/10/00


1 pound Stilton or blue cheese, crumbled
2 tablespoons chopped fresh chives
1 [ 17 ounce ] package frozen puff pastry,
thawed according to package instructions

Preheat oven to 400°F. Combine cheese and chives. Shape in one inch balls and freeze.
(I make my balls smaller and I flatten them a bit) Roll out puff pastry and cut out 2" rounds.
Place a frozen cheese ball on half the rounds. Top with a second circle and pinch dough together at edges. Freeze. Bake frozen pastries on an ungreased cookie sheet. (I line the pan with parchment paper)
From Lindy Maui, HI - ref:11/25/00

Swedish Italian Meatballs

2 pounds ground beef
2 eggs
1 chopped onion
Parsley flakes
Hot Shot pepper
Worcestershire Sauce
Grated Parmesan cheese
Italian bread crumbs
Tomato juice
1 large can tomato puree

Mix all ingredients, except tomato puree, with your hand until thoroughly mixed. Use juice to make mixture fairly soft. Keep mixing in bread crumbs until the mixture sticks together when forming a ball. Roll balls in bread crumbs then:
In a skillet with a small amount of oil, saute meatballs until browned. Place in baking pan. When all meatballs are in baking pan, add puree to skillet with one can of water. Scrape bottom of skillet. Sprinkle in salt, pepper and garlic salt. After sauce is heated, pour over meatballs. At this point, cool meatballs and freeze. When ready to serve, thaw, then put in oven at 350°F for about 30 min. or place in crock pot on low for about 5-6 hours. (Sometimes when using the crockpot, the meatballs fall apart.) **Note: Don't e-mail me for amounts of ingredients. Aunt Mary went by pinch, so you have to develop your own amounts according to your own taste. Sorry about that!

From the archives of: My Aunt Mary - ref:12/07/02


Swiss 'n Rye Boat

1 ½ pounds grated Swiss cheese
1/4 pound crumbled Roquefort cheese
1 teaspoon dry mustard
2 Tbl. soft butter
1 teaspoon Worcestershire sauce
2 teaspoons snipped chives
12 ounces beer
1 (3 to 5 pound) oval or round rye bread loaf, UNSLICED
1 extra loaf of party rye to use for dipping
Snipped parsley

Hollow out the round loaf of bread, reserving as much as possible for dipping, cut into cubes. Put all ingredients except beer into a bowl to soften, for at least ½ hour or more. Add beer slowly and beat until smooth and fluffy. Fill bread with cheese mixture. Cover with plastic wrap and refrigerate. When serving, garnish with paprika and parsley. Serve on a large bread board with extra and reserved rye. Make ahead and be ready for the gang. Serves 15 guys.

Kathy's Kitchen - ref:10/05/02

Vegetable Pot Sticker

1 medium carrot, sliced
1 clove garlic
1 green onion, sliced
1 teaspoon grated fresh ginger
5 cups chopped napa or Chinese cabbage
2 tablespoons chopped fresh cilantro
1 tablespoon soy sauce
1/2 teaspoon toasted sesame oil
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
40 gyoza or wonton wrappers*

3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon thinly sliced green onion
1/4 teaspoon grated fresh ginger
1 teaspoon chopped fresh cilantro
1/2 teaspoon sugar
4 teaspoons vegetable oil, divided
1/4 cup water
1 cup water, divided
2 tablespoons water

Process carrot, 1 green onion, the garlic and the 1 teaspoon ginger in food processor, pulsing until finely chopped. Transfer to large bowl. Add cabbage in batches to food processor and pulse 7 or 8 times until finely chopped. Transfer to bowl with carrot mixture. Stir in the 2 tablespoons cilantro, the 1 tablespoon soy sauce, the sesame oil, salt and pepper. Line cookie sheet with wax paper and dust lightly with cornstarch. Dissolve 2 tablespoons of the cornstarch in the 2 tablespoons water in small bowl. Spread 8 gyoza wrappers in single layer on work surface. Place 1 tablespoon of the filling in center of each wrapper; brush edge of wrapper lightly with cornstarch mixture. Fold wrappers in half, pressing edges to seal (if using wonton wrappers, press opposite corners to form a triangle). Transfer to prepared sheet. Repeat process with remaining wrappers and filling.

Make Dipping Sauce: Combine all sauce ingredients in bowl. Heat 1 teaspoon of the oil in large nonstick skillet with lid over medium-high heat. Add 10 dumplings (thawed if frozen) and cook 2 to 3 minutes or until crisp and browned. Add 1/4 cup of the water. Cover and cook 2 minutes more or until liquid evaporates. Transfer dumplings to heated platter. Cover and keep warm. Repeat process 3 more times with remaining dumplings, oil and water. Serve with Dipping Sauce. Makes 40 dumplings.

Make-Ahead Tip: Assemble dumplings. Wrap well and freeze up to 1 month. To serve, make Dipping Sauce and cook dumplings according to directions above. *Note: Gyoza or wonton wrappers are available in the produce section of the supermarket or in Asian markets.
From: A Ladies' Home Journal - ref:08/17/02


Sesame Chicken Satay

1 cup rice wine vinegar
1 cup creamy peanut butter
1 cup soy sauce
1/4 cup vegetable oil
Sesame oil
1/3 cup sugar
2 tablespoons freshly grated ginger
25 chicken tenders, halved on the bias
1/2 cup chopped scallions plus 2 tablespoons, for garnish
1/2 cup chopped cilantro leaves
1/4 cup black sesame seeds, for garnish
1 tablespoon cilantro, chopped for garnish
Special Equipment: 6-inch bamboo skewers

Preheat the oven to 350°F.
Combine vinegar, peanut butter, soy sauce, vegetable oil, sesame oil, to taste, sugar and ginger in the bowl of a food processor fitted with a steel blade and process until smooth. Toss 1 1/2 cups of the peanut butter mixture with the chicken tenders in a bowl until the chicken is well coated. Spread the chicken out in a baking pan in a single layer. Bake until the tenders are firm to the touch, about 30 minutes. Let cool.
Thread a skewer into each tender. Arrange on a platter and garnish with sesame seeds and chopped herbs. Put the remaining sauce into a small bowl and serve.

Recipe courtesy Dan Smith and Steve McDonagh


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