Every party I've ever made this for, the people rave about it. I hope it works well at your gatherings.
12 green onions, chopped
3 cans (2.25 oz) sliced black olives
1/4 cup chopped jalapenos
3 TBSP white vinegar
2 TBSP vegetable oil
3 TSP garlic salt
4 LG beefsteak tomatoes, diced
1) Combine all ingredients except tomatoes and put in fridge for at least one hour.
2) Dice tomatoes, mix thoroughly with other ingredients and serve with Tostitos (or other tortilla chip)
It gets hotter the day after, but tends to be mushy if you let it sit for more than a couple days in frig.
2 C. Sour Cream
1 (1 oz ) Pkg. Hidden Valley Ranch Party Dip
1/2 C. Shredded Colby Jack Cheese
1/2 C. Mozzarella Cheese
Ritz Crackers
In medium bowl, stir together sour cream, cheeses and party dip, mix until well combined. Serve as a dip with crackers.
This is favorite everytime for get togethers !
10 Jalapenos
1 package of Cream Cheese
1 Package of Uncooked Bacon
Preheat oven to 400 or preheat grill
Slice jalapenos's lenghwise
Take out most of the seeds (the more seeds left in, the spicy they will be)
Stuff with cream cheese. Wrap with one slice of bacon and bake for 20 minutes or grill for about 10-15 minutes. (Will be done when bacon is cooked)
Enjoy! So easy and so tasty.
This is delicious served with a crusty French or sourdough bread!
(Courtesy of 'Moosewood Restaurant Low-Fat Favorites')
3/4 cup plain nonfat yogurt
2/3 cup 1% cottage cheese
1 tablespoons Roasted Garlic (see recipe below)*
2 tablespoons chopped fresh basil
Salt and pepper to taste
1/4 cup diced roasted red peppers (optional)
*About 6 medium garlic cloves will yield 1 tablespoon of roasted garlic paste.
ROASTED GARLIC:
2 to 4 heads garlic
Preheat the oven to 375 degrees. Remove some of the papery skin from the heads of garlic, but be careful not to break the cloves apart. Cut off the top 1/2 inch of each head. Place the heads of garlic in a small, unoiled baking dish or on a sheet of aluminum foil. Add a tablespoon of water and either cover the baking dish tightly with foil or fold the sheet of aluminum foil to form a sealed package.
Bake for 45 to 60 minutes, until the cloves are very soft to the touch. Baking time will vary, depending upon the size of the heads of garic. Let cool. Squeeze the garlic paste from the heads as needed. Sealed an refrigerated, roasted garlic will keep for at least a week.
SPREAD:
Place the yogurt in a yogurt drainer or strainer lined with a coffee filter. Set aside to drain for about an hour. This should yield about 1/2 cup of drained yogurt.
Combine the drained yogurt, cottage cheese, garlic and basil in a blender and blend until smooth. Add salt and pepper to taste. Stir in the roasted red peppers, if using. Cover and refrigerate, allowing to sit for at least 30 minutes so the flavors will marry.
Makes 1 1/2 cups.
Note: One clove of fresh garlic can be used in place of the roasted garlic, which will result in a sharper flavor.
Per 1-oz serving: 21 calories, 2.6 G protein, 3 G fat, 1.9 G Carbohydrates.
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1 1/4 lb Skirt teak thinly sliced
Marinade
10 cloves garlic (minced)...BY HAND...
1/2c ginger
2 yellow onion (diced)
2c brown sugar
1 1/2qt aloha shoyu
2c water
1/2c rice wine vin
3/4c sesame oil
tt pepper flakes
2c Mae ploy instead of brown sugar (optional)
1. Combine marinade ingredients
2. Thread beef onto skewers and place in marinade
for at lease 30min
4. grill to liking
-Recipe differs when cooking in wok or skillet-
I worked here for years and this is probably the best thing that came out of that experience!
3 Avocado halves
1/2 lime
1 small chile pepper - diced
salt and pepper to taste.
1/2 cup pico de gallo (I used store bought but if you want to make it yourself its chopped onions, tomatoes, and cilantro - do not substitute salsa)
1 tbspn garlic powder
1) Scoop avocado out of skin.
2) add chile pepper and juice of lime
3) Mash with fork (it is very important to make sure you completely crush the little diced chile peppers or someone is going to have a very hot mouth)
4) Add remaining ingredients and fold (not mash) together.
2 tablespoons roughly chopped fresh chives
2 tablespoons roughly chopped fresh flat-leaf parsley
1 tablespoons roughly chopped fresh tarragon
2 tablespoons roughly chopped fresh basil
1 tablespoon roughly chopped fresh mint
2 or 3 anchovy fillets
1 shallot, roughly chopped
2 tablespoons fresh lemon juice
1/4 cup mayonnaise
3/4 cup sour cream
In a blender or food processor, combine the herbs, anchovies, shallot, lemon juice and mayonnaise. Blend or process until smooth, about 1 minute or about 15 pulses.
Transfer the mixture to a bowl and stir in the sour cream. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 3 days. Serve with potato chips and crudites for dipping.
Makes 1 1/2 cups.
Basic, and so good! These are great just to pop in your mouth. No pasta needed.
Ingredients:
4 slices of white bread
1 C. milk
2 1/2 lbs of ground beef
2 TB. of dried minced onion
1 egg beaten
1/3 C. Parmesan Cheese
1/2 minced garlic
1 tsp. salt
1/4 tsp. pepper
1/4 C. dry unseasoned bread crumbs
Pre-heat 400 degrees. In small bowl, soak bread with milk. In large bowl, add beef, onion, egg, cheese, garlic, salt & pepper.
Mash bread and milk until soupy. Add to meat: Combine. All done! Form meatballs (golf size).
Make sure to use a rimmed pan so grease doesn't drip.
Bake for 20 minutes. Makes about 3.5 Dozen.
This is one of my favorite snacks, it is super quick & easy and very, very good! I found the recipe originally in an issue of Martha Stewart's 'Everyday Food,' but couldn't find it again to type here, so am going from memory (but don't worry, I've made this many, many times!).
1 flour tortilla (soft taco size)
roasted red bell peppers (from a jar), roughly chopped
gouda cheese, shredded
kosher salt
freshly ground black pepper
olive oil
Pre-heat the oven to 400 F. Place the tortilla on a baking sheet and top with the chopped bell peppers, sprinkle some of the shredded gouda over the peppers and drizzle with olive oil. Add a bit of kosher salt and freshly ground pepper and bake for about 10-12 minutes, or until the edges of the torilla are crisp and browned and the cheese is bubbly. Yum!
Yields 1 serving.
6 chicken breast
12 ounce bottle of Franks Red Hot Sauce
16 ounce cream cheese
1 cup Ranch Dressing
1 package sharp shredded cheese
Boil Chicken for 30 minutes or until done, chop and dice. Mix chicken, cream cheese, hot sauce and ranch dressing in a pan and mix until creamy. Put in a casserole dish and cover with shredded cheese. Cook in oven until cheese is melted. Serve with corn chips.
I got this receipe from a police officer that works with my husband. He brought it to a party and it's really great. Enjoy.
These have been made in my family for as long as I can remember! The kids love them! The ingredients sound a little weird, but try it and you'll like them!
1 12oz. jar currant jelly (grape jelly may be used)
1 12oz. jar honey
1 8oz. jar spicy brown mustard
3 pkgs. cocktail franks (hot dogs sliced up may be used)
Melt jelly, honey and mustard in a saucepan over low heat. Cook franks until plump. Mix all together in a serviing dish or in a crockpot to keep warm while serving. Use toothpicks for spearing. Enjoy...
This is my cousin Khiem's favorite. Everytime I make it, he asks me to make extra so that he can take it home with him.
Difficulty: Super Easy
Prep Time: 25 minutes
Inactive Prep Time: about 1 hour
Yield: 1 1/2 pints
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice (you can use 2 tbs if you want a little more tang)
1 tablespoon minced fresh dill (don't go too crazy with the dill - it has a strong taste)
1/2 teaspoon kosher salt (as needed - for taste)1/4 cup sun-ripened tomatoes in oil, drained and chopped
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon (or canned red salmon, drained), minced
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, tomatoes, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers. -- Hand mixing will be just fine if you don't have an electric mixer, and it's less clean-up. BONUS!
I usually use the canned red salmon, because it's faster and easier to prepare. Although, you do get a different taste with the smoked salmon.
8 oz cream cheese, softened
2 Tbsp mayonnaise
1 tsp. onion flakes
1/2 cup picante sauce (hot or mild, your choice)
1/4 tsp. Tabasco sauce
1/4 tsp. Worchestershire sauce
1 can (7 1/2 oz.) crab meat, drained and flaked
1 jalapeno pepper, seeded and chopped (optional)
Blend all ingredients. Chill thoroughly. Serve with crackers and/or crudites. Simple to make. Elegant, interesting flavor. Your guests will be wowed!
1 (4 oz) pkg lemon jello
1 cup boiling water
1 (8 oz) pkg. cream cheese, softened
1 cup sour cream
1/2 cup Miracle Whip
2 oz. bleu cheese
2 tsp. Tabasco sauce
1 tsp. white vinegar
2 (6 1/2 oz) cans white chunk chicken, drained
Blend all ingredients (use low speed of electric mixer). Pour into a greased ring mold or a greased glass bowl (which will result in a mound-shaped mold). Chill thoroughly. Turn out on plate. Serve with a variety of crackers.
I make a lot of guacamole and am always looking for new things to do with it. This recipe is a little different because its warm layer dip.
1 can refried beans
2 cups shredded cheddar cheese
1 cup guacamole
1 small container of sour cream
1 2.5 oz can of sliced black olives
1. Preheat oven to 350 degrees.
2. Spread refried beans in Pyrex baking dish.
3. Sprinkle cheese over beans.
4. Bake 10 minutes.
5. Layer guacamole and sour cream over melted cheese.
6. Top with sliced olives.
I have made these nuggets many times and there are NEVER any leftovers - even kids like them - but don't tell them there good for them!
4 boned and skinned chicken breasts
2 T olive oil
2 cloves garlic minced
1/4 t freshly ground pepper
1 C finely ground bread crumbs, made from 2 to
3 slices of french bread
1/4 t cayenne pepper
2 1/2 t honey
2 T dijon mustard
Preheat oven to 475. Cut each chicken breast into 8 pieces. Mix oil, garlic, and pepper with chicken pieces and marinate about 30 minutes. Combine bread crumbs and cayenne and place on a plate. Roll chicken pieces in bread crumbs and place on a large cookie sheet in a single layer. Bake for 15 minutes until browned and cooked through. For extra browning, broil for a few minutes.
Combine honey and dijon mustard, dip nuggets into sauce and enjoy.
Recipe courtesy of Pampered Chef
Dip
1 C finely chopped cooked chicken
1/4 C thinly sliced green onions with tops
1 8 oz pkg reduced fat cream cheese - softened
1 C (4 oz) mozzarella cheese
1/4 C golden raisins
1 garlic clove - minced
1/2 t curry powder
1/4 t salt
Topping
1/4 C sweetened flaked coconut
1/4 C sliced almonds
1/4 C apricot jam or mango chutney
Preheat oven to 400F. Combine chicken, green onions, cream cheese, mozzarella cheese, raisins, garlic, curry powder and salt; mix well. Spread over bottom of small plate or tart pan. Bake 18 to 20 minutes or until heated through.
For toppping; combine coconut and almonds, microwave uncovered on high 1 - 2 minutes or until evenly toasted, stir after each 20 second interval.
To assemble:
Spread jam over top of warm dip. Sprinkle with coconut mixture. Garnish with green onions. Serve with celery sticks and apple wedges
12 servings
This is such an easy one--last minute hors d'oeuvres. . . .but people always rave and want the recipe.
1 can (14 oz.) quartered artichoke hearts, in water (not oil)
1 cup lowfat mayonnaise
1 cup parmesan cheese
garlic salt, season to taste
salt and pepper, season to taste
Bake at 350 degrees for 20 minutes
My mom gave me this recipe and it has become a staple for me at dinner parties. People always gobble it up!
1 16oz.win schulers bar cheese spread ,1 16 oz. french onion chip dip. mix 12oz. win schulers spread with 16oz container french onion dip,serve with crackers! I sampled this dip at an art gallery and thought it was remarkably simple and easy!
1LB MEDIUM SHRIMP, STEAMED
2-8OZ. SOFTENED CREAM CHEESE
1 TBSP. HOT HORSEREADISH
4 TBSP FRESH SQUEEZED LEMON JUICE
PEEL SHRIMP AND CHOP IN FOOD PROCESSOR TO GET SMALL CHUNKS.
ADD REST OF INGREDIENTS AND MIX TILL SMOOTH.
SERVE COLD WITH WAVERLY WAFERS OR FENCH BREAD
THIS IS A GREAT DIP FOR WATCHING FOOTBALL AND CHEERING ON OUR BALTIMORE RAVENS. EVERYBODY THAT COMES TO MY HOUSE TO WATCH THE GAMES EXPECTS ME TO HAVE THIS DIP--THEY ALL LOVE IT! LOOKS GREAT WHEN PLACED IN A FOOTBALL SHAPED BOWL
A perfect dessert to use up apples in the fall!
Apple Dessert Pizza
2 cups all-purpose flour
1/2 cup plus
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teas salt
1/2 cup margarine
1 egg
1 water
1 ground cinnamon
4 medium Granny Smith apples
1/2 cup apricot preserves
Recipe
1. Preheat oven to 350F.
2. In large bowl, combine flour, 1/2 c. sugar, baking powder, and salt.
3. Cut in margarine using pastry blender until mixture resembles coarse crumbs.
4. Add combined egg and water; stir until mixture forms a ball of dough.
5. Place dough in center of baking sheet or pizza pan. Roll dough into a 12" circle creating 1/2" lip around edge.
6. Combine remaining 2T. sugar and cinnamon. Sprinkle over bottom of crust.
7. Peel, core, and slice apples with; cut apples in half.
8. Arrange slices over crust beginning at outside edge, overlapping closely.
9. Fill center with remaining slices to form blossom shape.
10. Bake 40 minutes or until apples are tender and crust is light golden brown.
11. Heat apricot preserves in microwave on HIGH 30-45 seconds or until melted. Brush over warm apples and crust. Serve warm or cool.
** you can subtitute granny smith apples for any sweet-tart apples.
Here's another apple pizza recipe that has a touch of golden cheese.
Apple Cheese Pizza
2 cans refrigerator buttermilk biscuits (regular, not Grands)
4 Granny Smith apples
2 cups finely shredded mild cheddar cheese
4 tablespoons flour
1 cup firmly packed brown sugar
2 teaspoons cinnamon
Recipe
1. Flatten biscuits onto pizza stone or pan.
2. Finely chop apples. Put on top of biscuits.
3. Sprinkle cheddar cheese on top.
4. Mix flour, brown sugar& cinnamon, and sprinkle on top.
5. Bake at 350F. for 15-20min
This pizza is great with a good glass of wine... and perfect for a more upscale pizza night. It's a little labor intensive but so worth it in the end!
Artichoke & Leek Pizza
1-2 jars of marinated artichokes, drained& chopped
1 oz. Pancetta, diced
1 tablespoon Olive oil preferably extra virgin
1 Onion, finely chopped
Salt and freshly ground black pepper, to taste
1 large leek, thoroughly cleaned and sliced thinly
3/4 lb. Pizza Dough
Semolina or cornmeal for dusting
2/3 cup Mozzarella cheese, coarsely grated
3 tablespoon Freshly grated Parmesan cheese
Recipe
1. Place a pizza stone, baking tiles or an inverted baking sheet on the lowest rack of a cold oven; preheat for 30 minutes to 500F or the highest setting.
2. Heat a skillet over the medium heat, add pancetta and cook, stirring until golden about 4 minutes. Drain the pancetta on paper towels.
3. Pour off fat from the skillet. Add 1 1/2 tsp. of the olive oil and onions to the skillet. Cook, stirring occasionally, until the onions are soft but not brown, about 3 minutes.
4. Add the drained and chopped artichoke pieces and stir to mix well. Add pepper and 2/3 cup water. Cover and cook over low heat until the artichoke pieces are tender and most of the liquid has cooked away, about 15 minutes.
5. Add leeks and stir to mix well. Taste and adjust seasonings, adding salt if desired. Let cool completely.
6. Place dough on a lightly floured surface and pat into a disk. Use a rolling pin or your hands to roll or stretch the dough into a circle that is 1/4 inch thick and 10 to 12 inches in diameter. Transfer to a semolina or cornmeal dusted pizza peel or inverted baking sheet.
7. Brush the dough with a little of the remaining olive oil.
8. Distribute the artichoke mixture over the dough.
9. Sprinkle the cheeses over the artichoke mixture. Drizzle with the remaining olive oil.
10. Carefully slide the pizza onto the heated pizza stone and bake for 6 to 8 minutes, or until the bottom is crisp and browned and the top is bubbling.
** you can add cooked chicken or even sausage to the pizza. We also like added some roasted or chopped garlic for more flavor.
This is always a hit during the holidays. Who wouldn't want to indulge in this?!
Baked Brie with Apples & Cranberries
1/2 cup chopped apple (1/2 medium)
1/4 cup sliced natural almonds
1/4 cup dried cranberries
1 tablespoon packed brown sugar
1/4 teaspoon Pantry Korintje Cinnamon
1tablespoon butter or margarine, melted
1 round (8 ounces) Brie cheese (about 4 inches in diameter)
Canapé French Bread , toasted
Recipe
1. Preheat oven to 350F.
2. Combine apple, almonds, cranberries, brown sugar and cinnamon in small bowl; mix gently.
3. Stir in butter just until ingredients are moistened.
4. Cut Brie in half horizontally. Place one half of Brie, rind side down, on a small baking pan.
5. Spoon half of the apple mixture onto bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up.
6. Spoon remaining apple mixture over top.
7. Bake 12-15 minutes or until cheese is soft and just begins to melt.
Serve with toasted French Bread, apple wedges or assorted crackers.
Variation: Baked Brie with Pesto & Mushrooms: chop 4 ounces mushrooms (1 cup) and 1/2 cup seasoned croutons. In small pan, cook mushrooms in 2 t. olive oil 2-3 min. over med-high heat; remove pan from heat. Add chopped croutons and 1/4 cup prepared basil pesto; mix gently. Assemble and bake Brie as recipe directs. Garnish with red bell pepper strips.
Cook Tips: Brie is a French cheese known for its soft texture & downy, white rind. When preparing Brie, leave the rind on the cheese. The entire cheese is edible, including the rind. An 8-oz wedge of Brie can be substituted for the round.
This version of a dessert classic is baked and great as an ice cream or cake topper.
Bananas Foster Dip
1/2 cup pecan halves, chopped
1 medium banana, coarsely chopped
1 teaspoon lemon zest, finely chopped
1 teaspoon lemon juice
1 teaspoon ground cinnamon
1 jar (12 ounces) hot caramel ice cream topping
2 apples, cut into wedges, or butter cookies
Recipe
1. Preheat oven to 350F. C
2. Combine banana, lemon zest, juice, cinnamon and ice cream topping in bowl; mix well.
3. Pour mixture into small bake pan.
4. Sprinkle pecans over caramel mixture.
5. Bake 10-12 minutes or until bubbly and heated through.
6. Serve dip with apples or butter cookies.
Tip: Dip the apple wedges into additional lemon juice to prevent them from turning brown.
Try this dessert as a topping over scoops of ice cream or slices of pound cake.
Feel like pizza but something different? Here's a recipe that will be a step up from the usual pizza in a box.
BBQ Bacon Squares
1 package (10 ounces) refrigerated pizza crust
3/4 cup BBQ (or less to taste)
1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
6 slices bacon, crisply cooked, drained and crumbled
1/2 cup (2 ounces) shredded mozzarella cheese
2 tablespoons snipped fresh parsley
Recipe
1. Preheat oven to 375°F.
2. Lightly sprinkle a rectangle baking sheet with flour or cornmeal.
3. Unroll pizza crust onto baking stone. Roll to edge of baking sheet.
4. Spread BBQ sauce over crust to within 1/2 inch of edge.
5. Sprinkle water chestnuts and bacon over sauce.
6. Grate cheese evenly over pizza.
7. Bake 20-22 minutes or until cheese is melted and crust is golden brown.
8. Snip parsley & sprinkle over pizza. Cut into squares & serve.
** try adding cooked chicken breast for something meatier!
Here's another pizza appetizer that's easy to serve.... just pull a piece and enjoy!
Bubble Pizza
3 packages (7.5 oz. each) buttermilk biscuits
1/3 cup chopped green pepper
1/3 cup chopped onion
1/3 cup sliced olives
1 cup sliced fresh mushrooms
1 1/2 cups spaghetti sauce
3 cups shredded mozzarella cheese
1 clove garlic - pressed
Recipe
1. Preheat oven to 375F.
2. Combine the vegetables and garlic with the spaghetti sauce.
3. Quarter biscuits with kitchen shears. Arrange 1/2 of the biscuit pieces evenly over bottom of 9x13" pan (it mat not cover the whole pan).
4. Spread with 1/2 the sauce mixture and 1/2 the cheese. Repeat layers.
5. Bake 23-28 min. or til sides are golden brown.
Note: this recipe fills 9 x 13. If using a deeper dish, 1/2 recipe.
** Feel free to add pepperoni and/or crumbled italian sausage before baking.
Nothing says autumn like PUMPKIN! Here's a quick dish that's great to snack on...
Pumpkin Fluff
1 (16 oz) container frozen whipped topping,thawed
1 (5 oz) package instant vanilla pudding mix
1 (15 oz) can solid packed pumpkin
1 teaspoon pumpkin pie spice
Recipe
1. In a large bowl,mix together instant vanilla pudding mix,pumpkin and pumpkin pie spice.
2. Fold in the thawed frozen whipped topping.
3. Chill in the refrigerator until serving.
Serve with cookies or crackers like ginger snaps, vanilla wafers and graham crackers.
In 1980 my husband and I went sailing with friends off the NC coast. At night the sailing community met at the Oriental Restaurant to socialize. This dish was served and everytime we have it, it brings back wonderful memories. PS, it is really spinach, and saying collards was a joke.
1 bunch of green onions, with stalks
1 can of parmesan cheese
2 pks of frozen spinach, cooked and squeezed dry
1 stick of butter
1 pound of crab meat
slice onions including green stalks, saute' in butter. Mix in crab, cheese, and spinach. Serve in a crockpot to keep warm. Serve with crackers.
1lb.chicken livers
1 can of sliced waterchestnuts
1 lb. of bacon
toothpicks
Cut chicken livers in half. Take halved chicken livers and put on toothpicks,then add one waterchestnut on the toothpicks with the chicken livers. Cut bacon in half then take one piece of bacon and wrap around chicken livers and waterchestnuts. Lay them on a foil covererd cookie sheet. Bake in a 375 degree oven until bacon is crisp. I needed an appetizer for a party. Everyone really liked them, Hope you do too.