Baked Onion Dip
1 cup mayonnaise
1 cup chopped sweet onion
1 tablespoon grated Parmesan cheese
1/4 teaspoon garlic salt
1 cup shredded Swiss cheese
assorted crackers
In a bowl, combine mayonnaise, onion, Parmesan
cheese and garlic salt; stir in Swiss cheese. Spoon
into a 1-quart baking dish. Bake, uncovered, at 325
degrees for 40 minutes. Serve with crackers.
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup ranch dressing
3/4 cup pepper sauce
1 1/2 cups shredded Cheddar cheese
Heat chicken and hot sauce in a skillet over medium heat, until
heated through. Stir in cream cheese and ranch dressing. Cook,
stirring until well blended and warm. Mix in half of the shredded
cheese, and transfer the mixture to a slow cooker. Sprinkle the
remaining cheese over the top, cover, and cook on Low setting
until hot and bubbly. Serve with crackers.
4 medium baking potatoes
2 tablespoons butter or margarine, melted
1 tablespoon hot-pepper sauce
1/2 teaspoon salt
1/4 teaspoon onion powder
1/2 cup bleu cheese dressing
Heat oven to 350 degrees. Pierce potatoes and bake on center rack
in oven 45 - 55 minutes until tender. Remove potatoes and increase
oven temperature to 450. When potatoes are cool enough to handle,
cut in quarters lengthwise. With a spoon, scoop center out of each potato,
leaving a 1/4-inch shell. Place potato skins skin side down on baking sheet.
Mix butter, hot-pepper sauce, salt and onion powder. Brush onto potato
skins. Bake 15 minutes or until browned at edges and crisp. Serve with
the dressing for dipping. Serves 4.
Buffalo Wontons
1/2 cup melted butter
1/2 cup hot pepper sauce
2 teaspoons distilled white vinegar
2 cups shredded cooked chicken
1 (8 ounce) package cream cheese, softened
1 (12 ounce) package wonton wrappers
1 egg white
2 cups oil for frying
Whisk the butter, hot pepper sauce, and vinegar together in a bowl until
smooth. Stir in the shredded chicken, and let stand 15 minutes. Lay out
several wonton wrappers, place 1/2 teaspoon chicken in the center of each
wrapper and top with 1/2 teaspoon cream cheese. Brush the edges of the
wonton wrappers with egg white, fold them over the filling in a triangle
shape and press the edged together to seal. Continue until all of the wontons
are filled. Heat the oil in a saucepan over medium-high heat to 375 degrees.
Cook the wontons, carefully placing the wontons 4 to 5 at a time into the hot
oil and deep fry until golden brown, flipping as necessary for even browning,
about 2 minutes. Remove the wontons from the oil and drain on paper towel.
.
Cajun Popcorn
1/2 cup melted butter
2 teaspoons paprika
2 teaspoons lemon pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon ground red pepper
20 cups popped popcorn
Preheat oven to 300 degrees. In a small bowl,
combine all ingredients except popcorn. Place
popcorn in very large baking pan; pour butter
mixture over popcorn and stir until well coated.
Bake 15 minutes, stirring every 5 minutes. Remove
from oven; cool completely. Store in airtight container.
Cheddar Stuffed Mushrooms
1 pound mushrooms
3/4 stick (6 tablespoons) unsalted butter
1/2 cup walnuts
1/2 cup fresh parsley leaves
1 onion
1 cup coarsely grated sharp Cheddar cheese(about 4 ounces)
1/2 cup fine fresh bread crumbs
1/4 teaspoon salt, or to taste
Preheat oven to 350 degrees. Remove stems from mushrooms
and chop stems. Melt butter. With a pastry brush gently brush
mushroom caps all over with some melted butter. Arrange caps,
stemmed sides up, on a large baking sheet. Lightly toast
walnuts and finely chop. Finely chop parsley. Finely chop
onion and in a large heavy skillet sauté with chopped stems
in remaining butter over moderately high heat
until mixture is softened. Remove skillet from heat and
stir in remaining ingredients. Divide mixture among
mushroom caps, mounding it slightly. Mushrooms may be
stuffed 4 hours ahead and chilled, covered. Bake mushrooms
in middle of oven 20 minutes. Serve mushrooms warm.
Couscous-Stuffed Mushrooms
18 medium fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 tablespoon olive oil or canola oil
1 cup dry white wine or chicken broth
2 tablespoons reduced-sodium soy sauce
FILLING:
1/2 cup reduced-sodium chicken broth
1/4 cup uncooked couscous
1/3 cup minced fresh parsley
2 tablespoons chopped fresh basil or 2 teaspoons dried basil
1/4 cup grated Romano cheese
1 egg white, lightly beaten
2 tablespoons chopped walnuts, toasted
1/4 teaspoon salt
1/8 teaspoon pepper
Remove mushroom stems; discard or save for another use. Set caps aside.
In a large nonstick skillet, sauté onions and garlic in oil for 1 minutes. Stir in
wine or broth and soy sauce; add mushroom caps. Bring to a boil. Reduce heat;
cover and simmer for 5-6 minutes or until mushrooms are tender. Remove
mushrooms with a slotted spoon, reserving liquid in skillet. Place mushrooms
stem side down on paper towels. In a large saucepan, bring broth to a boil.
Stir in couscous. Remove from he heat; cover and let stand for 5 minutes. Fluff
with fork; add to reserved mushroom liquid. Cover and cook on low until liquid is
absorbed, about 5 minutes. Add the next five ingredients and toss gently.
Sprinkle inside of mushroom caps with salt and pepper. Stuff with couscous
mixture. Place in an 11-in. x 7-in. baking pan coated with cooking spray. Bake
at 350° for 15-20 minutes or until stuffing is lightly browned. Yield: 6 servings.
Cranberry Chicken Wings
16 ounce can whole berry cranberry sauce
1/4 cup soy sauce
2 garlic cloves, crushed
2 tablespoons brown sugar
1/2 teaspoon ground ginger
2 pounds chicken wings
Stir together first five ingredients in saucepan
over low heat. Simmer and stir five minutes.
Toss the chicken wings with the sauce and marinate
at least two hours in the refrigerator. Remove the
garlic. Preheat oven to 350 degrees. Bake wings for
one hour, turning once.
Dr. Pepper Cheese Ball
1/2 pound processed American cheese
3 ounces cream cheese
4 tablespoons Dr. Pepper
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon minced garlic
1/8 teaspoon crushed red pepper flakes
1/2 cup chopped pecans
Place cheeses in large bowl of electric mixer;
mix until blended. Add Dr. Pepper and mix until
light and fluffy. Add remaining ingredients and
mix until blended. Shape into 2 balls and chill
20 minutes. Place in a plastic bag and chill
thoroughly. Serve with a cheese knife for
spreading on crackers.
Edamame Hummus
1 1/2 cups frozen blanched shelled edamame (green soybeans)
1/2 cup fresh flat-leaf parsley leaves
3 tablespoons tahini
3 tablespoons fresh lemon juice
2 cloves garlic, chopped (about 2 teaspoons)
Prepare edamame according to package directions, omitting salt. Drain.
Combine edamame, parsley, tahini, 3 Tbs. water, lemon juice, garlic and
salt to taste in food processor; blend 1 to 2 minutes, or until smooth.
Spoon hummus into serving bowl.
2 cups crumbled corn bread
1 can (10 ounces) enchilada sauce, divided
1/2 teaspoon salt
1-1/2 pounds ground beef
1 can (8 ounces) tomato sauce
1/2 cup shredded Mexican cheese blend
In a large bowl, combine the corn bread, 1/2 cup enchilada sauce
and salt. Crumble beef over mixture; mix well. Shape into 1-in. balls.
Place in a greased 15-inch x 10-inch x 1-inch baking pan. Bake, uncovered,
at 350 degrees for 18-22 minutes or until meat is no longer pink.
Meanwhile, in a small saucepan, heat tomato sauce and remaining
enchilada sauce. Drain meatballs; place in a serving dish. Top with
sauce and sprinkle with cheese. Serve with toothpicks. Yield: about 4-1/2 dozen.
Feta Cheese Dip
4 ounces low-fat firm tofu
2 ounces Feta cheese
8 ounce tub fat-free cream cheese
1 tablespoon snipped parsley
2 cloves garlic, minced
2 teaspoons grated onion
2 teaspoons dried dillweed
1 teaspoon white wine vinegar
1/4 teaspoon coarse black pepper
1/8 teaspoon paprika
Crumble tofu and place in medium bowl.
Using a fork, stir and crumble Feta cheese
until thoroughly mixed. Add the fat-free
cream cheese, parsley, garlic, onion, dillweed,
vinegar, black pepper and paprika. Using an
electric mixer beat the mixture on low speed until
blended. Cover and chill until ready to serve. Serve
with crackers or pita bread.
Hot Chili Peanuts
9 cups salted dry-roasted peanuts
6 tablespoons butter, melted
2 tablespoons ground red pepper
1 tablespoon chili powder
1/2 teaspoon salt
Preheat oven to 350 degrees. Spread peanuts in a
single layer on an ungreased rimmed baking sheet.
Combine butter and remaining three ingredients; stir well.
Pour butter mixture over peanuts; toss gently.
Bake for 15 minutes, stirring often.
Hot Spinach Dip
1½ pound round sourdough bread loaf
½ cup finely chopped celery
½ cup chopped red pepper
¼ cup finely chopped onion
2 tablespoons margarine
1 pound Velveeta, cubed
10 ounce package frozen spinach, thawed and drained
¼ teaspoon dried rosemary
Cut slice from top of bread loaf; remove center,
leaving a 1-inch shell. Cut removed bread into
bite-size pieces. Cover shell with top. Place on
cookie sheet with bread pieces. Bake at 350 degrees
for 15 minutes or until hot. In skillet, sauté celery,
pepper and onion in margarine. Reduce heat to low
Add Velveeta; stir until melted. Stir in spinach and
rosemary; heat thoroughly, stirring constantly. Spoon
into bread loaf. Serve hot with toasted bread pieces
and vegetable dippers.
Lasagna Stuffed Mushrooms
1/4 pound lean ground beef
1/2 cup fat-free small curd cottage cheese
1 egg
1 tablespoon finely chopped green onion
1 tablespoon chopped fresh parsley
salt and black pepper to taste
1/4 cup prepared pasta sauce, divided
6 large fresh mushrooms, or more as needed, stems removed
1/4 cup shredded mozzarella cheese, divided
Preheat oven to 375 degrees F. Spray an 8x8-inch baking dish with cooking
spray. Cook and stir the ground beef in a skillet over medium heat, breaking
it apart as it cooks, until the meat is no longer pink, about 10 minutes. Mix
together the cottage cheese, egg, green onion, parsley, and salt and pepper in
a bowl until the mixture is well combined. Stir in the cooked ground beef.
Place the mushrooms, hollow sides up, close together in the prepared baking
dish. Spoon about 1 tablespoon of the cheese filling into the cavity of each
mushroom, and allow remaining filling to overflow between mushrooms. Bake
in the preheated oven until the cheese filling is set, about 15 minutes. Remove
dish from oven, and spread the pasta sauce evenly over the mushrooms. Sprinkle
an even layer of mozzarella cheese over the sauce, return the dish to the oven,
and broil until the cheese is bubbling and beginning to brown, about 5 more
minutes. Let the mushrooms stand 5 minutes before serving.
Moroccan Carrot Dip
1 pound carrots
pinch of cayenne pepper
1-2 teaspoons cumin
1 teaspoon paprika
3 tablespoons red wine vinegar
4 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon ground ginger
salt and pepper to taste
green or black olives
Peel carrots and boil in salted water until
very soft. Drain and mash or puree in blender.
Combine with carrots the remaining ingredients
except for olives. Refrigerate until chilled. Garnish
with sliced olives prior to serving. Can be served
with various breads, raw vegetables or tortilla chips.
Nacho Potato Snacks
1 large potato (about 9 ounces)
1/2 cup taco sauce
1 4-ounce can chopped green chilies (I like to use black olives instead)
1 cup shredded cheddar cheese (4 ounces)
Scrub potato and pat dry. Slice into about 20 slices
(about 1/8-inch thick). Arrange slices in a single layer
in a greased 15x10x1-inch baking pan. Top each potato slice
with some of the taco sauce, some of the chilies
(or olives) and some of the cheese. Bake at 350 degrees
for 25 minutes or till potato slices are tender.
Transfer to a serving platter. Serve warm.
Pizza Crisps
1/2 cup melted butter
1 package dry spaghetti sauce mix
ten 8-inch flour tortillas
1/2 cup grated Parmesan cheese
In a small bowl, combine butter and spaghetti sauce
mix; mix well. Spread evenly over one side of the tortillas,
then sprinkle with the Parmesan cheese. Cut each tortilla
into 8 wedges (or into strips) and place on baking sheets.
Bake at 375 degrees for 8 to 10 minutes, or until chips are
golden and crispy. Makes about 6 dozen.
Pizza Dip
16 ounces cream cheese, softened
12 ounce bottle chili sauce
6 ounces Canadian bacon, chopped
1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced black olives
3/4 cup shredded mozzarella cheese
3/4 cup shredded cheddar cheese
corn chips
Spread cream cheese on an ungreased 12-inch
pizza pan. Spread with chili sauce. Sprinkle with
toppings and cheeses. Serve with chips.
Pizza Spread
1 pound ground beef or Italian sausage
1 jar (26 ounce) spaghetti sauce
1 teaspoon dried oregano
4 cups shredded mozzarella cheese
1 loaf Italian or French bread, sliced or cubed
In a saucepan, cook beef or sausage until no longer
pink; drain. Stir in spaghetti sauce and oregano.
Gradually stir in cheese until melted. Pour into
small slow cooker to keep warm. Serve with bread.
2 packages (8 ounces each) cream cheese, softened
1 envelope ranch salad dressing mix
3 green onions, chopped
11 flour tortillas (8 inches)
22 thin slices deli ham
In a small mixing bowl, beat the cream cheese and salad dressing
mix until smooth. Add onions; mix well. Spread about 3 tablespoons
over each tortilla; top each with two (2) ham slices. Roll up tightly
and wrap in plastic wrap. Refrigerate until firm. Unwrap and cut into
3/4 inch slices. Yield: about 7-1/2 dozen.
Reuben Dip
8 ounces cream cheese
2 cups shredded Swiss cheese, divided
1 cup 1000 island salad dressing
1/3 pound cooked corned beef, chopped
1 cup sauerkraut, drained, divided
Mix together cream cheese, one cup of the Swiss cheese,
corned beef, salad dressing, and half of the sauerkraut;
spread in a pie plate. Then top with the remaining sauerkraut,
then the remaining cheese. Bake for about 15-20 minutes at
400 degrees. Serve with the cocktail rye bread, gourmet crackers
or cut up regular rye bread.
1 package (3 ounces) cream cheese, softened
1/2 cup butter (no substitutes), softened
1 cup all-purpose flour
1 package (8 ounces) cream cheese, softened
1 can (7-1/2 ounces) salmon, drained, bones and skin removed
2 tablespoons chicken broth
2 tablespoons sour cream
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon salt
2 tablespoons minced fresh dill
In a small mixing bowl, beat the cream cheese and butter until
smooth. Add flour; mix well. Shape into 24 balls; press onto the
bottom and up the sides of greased miniature muffin cups. Bake at
350° for 10-15 minutes or until golden brown. Cool for 5 minutes
before removing from pans to wire racks to cool completely.
For filling, in a mixing bowl, beat the cream cheese until smooth.
Add the salmon, broth, sour cream, onion, lemon juice and salt;
mix well. Spoon into the shells. Refrigerate for at least 2 hours.
Sprinkle with dill. Yield: 2 dozen.
South Texas Nachos
1/2 pound medium shrimp, cooked and peeled
1/2 cup sliced black olives
1 1/2 cups shredded cheddar cheese
1/2 cup mayonnaise
8 dozen round tortilla chips
Coarsely chop shrimp. Combine shrimp,
olives, cheese and mayonnaise. Place
tortilla chips on baking sheets; top each
with 1 1/2 teaspoons shrimp mixture. Bake
at 350 degrees for 5 minutes or until
cheese melts.
Spinach Cheese Swirls
1 10-ounce package frozen chopped spinach, thawed and drained
2 cups shredded mozzarella cheese
1 cup finely chopped onion
1 garlic clove, minced
1 tube refrigerated pizza crust
In a bowl, combine first four ingredients and mix well.
On greased baking sheet, roll pizza dough into a 14x10-inch
rectangle; seal any holes. Spoon filling over crust to within
1 inch of edge. Roll up, jellyroll style, starting with a long side;
seal ends and place seam side down. Bake at 400 for 25-27
minutes or until golden brown. Cut into slices.
2 cans refrigerated pizza crust dough
8 ounces mozzarella cheese, cut into 48 cubes
48 slices pepperoni
1/4 cup olive or vegetable oil
1 1/2 teaspoons dried Italian seasoning
2 tablespoons grated Parmesan cheese
1 (14-ounce) jar pizza sauce, heated
Spray two 9-inch pie pans or one 13x9-inch pan with nonstick
cooking spray. Remove dough from both cans. Unroll dough;
starting at center, press out each dough rectangle with hands
to form 12x8-inch rectangle. Cut each rectangle into 24 squares.
Top each square with cheese cube and pepperoni slice. Wrap dough
around filling to completely cover; firmly press edges to seal. Place
seam side down with sides touching in sprayed pie pans. In small bowl,
combine oil and Italian seasoning; mix well. Drizzle over filled dough
in pans. Sprinkle with Parmesan cheese. Bake at 400 degrees for 16 to 22
minutes or until golden brown. Serve warm pizza bites with warm pizza sauce.
Taco Balls
1 pound lean ground beef
1 package taco seasoning mix
1/2 cup water
1 cup cheddar cheese, shredded
3 cups low-fat dry biscuit mix
Preheat oven to 350 degrees. Combine all ingredients
together in large bowl. Shape mixture into small balls.
Bake on ungreased cookie sheet for 15 to 20 minutes or
until browned. Makes about 40.
1 (8 ounce) package cream cheese, softened
2/3 cup barbeque sauce
3 tablespoons steak sauce
1 (8 ounce) package fresh mushrooms, stems removed
1/4 cup bacon bits
Lightly grease a 9x13 inch baking dish. In a medium bowl,
mix together cream cheese, barbeque sauce and steak sauce.
Arrange mushroom caps in the baking dish, and stuff each
cap with equal portions of the cream cheese mixture. Sprinkle
with bacon bits. Bake at 400 degrees for 10 to 15 minutes,
or until lightly browned.
Vegetable Squares
2 8-ounce packages refrigerated crescent rolls
11 ounces cream cheese, softened
1/3 cup mayonnaise
2 teaspoons buttermilk salad dressing mix
3 cups finely chopped vegetables*
1 cup shredded cheddar or Monterey Jack cheese
For crust, unroll crescent rolls and pat into a 15x10x2-
inch baking pan. Bake according to package directions.
Cool. In small mixing bowl, stir together cream cheese,
mayonnaise, and salad dressing mix. Spread evenly
over cooled crust. Sprinkle with vegetables, then
the cheese. Cut into 32 squares.
*Good vegetables to use for the topping are:
broccoli, green pepper, tomato, green onion,
black olives, celery, onion, shredded carrot.
White Cheddar Shrimp Dip
16 ounces cream cheese, softened
1 can condensed cream of shrimp soup
2 cups shredded sharp white cheddar cheese
2 green onions, chopped
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1/2 cup cooked bay shrimp, plus more for garnish
In a large mixing bowl, using an electric mixer, cream
together the cream cheese and soup. Fold in the cheese,
green onions, Worcestershire, horseradish and shrimp.
Turn the mixture into a fancy mold or quiche dish. Refrigerate
the dip until you are ready to serve. Garnish with additional
shrimp. Serve with crackers.
