Joyce's Blue Cheese Ball

2 8 oz packages Cream Cheese, softened

1 8 oz cheddar cheese spread (she used 5oz that comes in a jar called Old English)

1 4 oz blue cheese crumbles

1/4 cup finely chopped onion

1 tsp W-shire sauce

4 oz chopped pecans

 

Combine cheeses, then add the rest, including nuts, form into a ball or a log and cover with saran wrap until ready to serve.  If desired, roll in chopped dried parsley. Chill at least 8 hours, best made a couple days in advance.

Makes 1 large or 2 medium cheese balls 

    

Creamy Bacon Crescent

1 (8 oz.) pkg cream cheese, softened

8 slices bacon, cooked crisp, drained and crumbled

1/3 cup grated Parmesan cheese

¼ cup green onions, sliced thin

1 Tbsp. milk

2 (8 oz.) cans refrigerated crescent dinner rolls

Poppy seeds, optional

 Preheat the oven to 375°.

 In medium mixing bowl, combine cream cheese, bacon bits, Parmesan cheese, onions and milk. Blend thoroughly.

 Separate dough into 8 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 Tbsp. cream cheese mixture.

 Cut each rectangle in half diagonally; repeat with opposite corners. Cut in half crosswise to form 6 triangles. Roll up triangles, starting at short ends. Place point sides down, on ungreased cookie sheets. Sprinkle with poppy seeds, if desired.

 Bake 12-15 minutes or until golden brown. Serve immediately.

Dressing the Cheese Plate

Say Cheese!

Preparing a stunning, savory cheese plate is a cinch. Start by placing a 6-8 ounce wedge, round or block of your favorite cheese in a shallow casserole dish or 9-inch pie plate.

Bake in a 325 degree oven for 8-12 minutes or microwave on 50% power for 1 -1 1/2 minutes or until cheese is soft but not runny.

Remove cheese, add the topping of your choice, and serve with crackers, toasted pita wedges, veggies or fruit.

Try these cheese-toppers for a impressive presentation.

Slices of fresh mango and warm mango chutney are perfect for blue cheese or Stilton.

Dress your Cheddar cheese with a blanket of red jalapeno jelly mixed with finely chopped apples.

For Brie, top with toasted hazelnuts and a drizzle of maple syrup.

Gouda is irresistible topped with sweet apricot preserves.

Thin slices of pears, a drizzle of honey and a sprinkle of freshly cracked pepper team up to adorn Camembert. (Toss pear slices with lemon juice to keep them from browning.)

BLT Poppers

BLT Poppers

Cherry tomatoes stuffed with crunchy bacon and  lettuce dip. Just pop them in your mouth!

1 lb. sweet cherry tomatoes

1 cup mayonnaise

1 (8 oz.) sour cream

1 lb. bacon, cooked and chopped

4 Romaine lettuce leaves, washed and dried

Salt and pepper to taste

Wash tomatoes and slice off tops. Scoop out pulp and set aside.

Combine mayonnaise, sour cream and mix thoroughly. Add chopped bacon.

Cut leafy tops from Romaine lettuce, reserving stems. Dice stems and add to sour cream mixture.  Season with salt and pepper.

Stuff mixture into cherry tomatoes. Garnish with parsley or other green, leafy herb. Chill at least 2 hours before serving.

Bacon, Lettuce and Tomato Dip

This dip is so good served as a  bruchetta. Crusty French bread topped with the tangy, creamy dip is perfect for any party.

Loaf French baguette

Extra virgin olive oil

1 cup sour cream with chives and onions

1/4 cup mayonnaise

1/2 cup cooked, crisp bacon, crumbled (about 8 slices)

1 1/2 cups shredded Romaine lettuce

1/2 cup Roma tomatoes, diced

1/4 tsp. Kosher salt

1 Tbsp. fresh chives, chopped

Slice baguette into 1/4-inch slices. Place on baking sheet. Drizzle with extra virgin olive oil and place in 400 degree oven for 8-10 minutes, or until golden brown. Remove and set aside.

Meanwhile, place diced Roma tomatoes in small mixing bowl and sprinkle with salt.

Mix sour cream and mayonnaise in small bowl until well blended. Stir in crumbled bacon.

Arrange lettuce on large platter. Spoon sour cream mixture over lettuce. Top with diced tomatoes. To serve, place toasted baguettes around dip on platter.

FINGER STEAKS

This is an old-fashioned recipe. Serve this for dinner or for an appetizer.

1 Round Steak, tenderized ( 1.5 - 2 pounds)
Salt and Pepper
1 cup flour
1/3 to 1/2 fine saltine cracker crumbs
2 eggs beaten
Shortening or vegetable oil

Cut round steak into finger-sized strips... season with salt and pepper.
Combine flour and saltine crumbs.  Dip strips in beaten egg then in the crumb mixture.

Saute in shortening or vegetable oil until brown on all sides. As the strips  finish browning, place them side by side on baking sheet with sides.

Cook at 300 for no longer than 1 hour depending on the degree of doneness you prefer.

Serve with ranch dressing or cocktail sauce.

Roma Tomato Bruschetta

Ingredients

10 large fresh basil leaves, chopped  OR 1/2 tsp dried basil
2 cups roma (plum) tomatoes
    seeded and chopped ( about 1#)
2 TBSP balsamic vinegar
Salt and Pepper to taste
1/3  Extra Virgin Olive Oil
2 cloves garlic, minced
1 loaf French Bread

Heat oven to 325.

Stack 5 basil leaves one on top of the other. Roll up.
Slice crosswise thinly.
Repeat with remaining

Combine tomatoes, balsamic vinegar, and sliced basil. Season to taste with salt and pepper.

Combine olive oil, garlic in a small bowl. Microwave on HIGH for 30 seconds. Cut bread into slightly angled 1/4" pieces. Brush with olive oil mixture and put on a baking pan. Bake  6-8 minutes or until golden brown,

Just before serving... drain excess liquid from tomatoes, spoon tomato mixture evenly over bread slices.

Cindy's Black Bean and Corn Salsa

My friend, Cindy, makes this for Christmas for her family gathering and doubles the recipe.


1   15 oz can Black Beans - rinsed and drained
1    15 oz can White Corn - rinsed and drained
2 tsp. Olive Oil
1/2 tsp crushed red pepper
1 tsp cilantro
1/2 tsp salt
1/4 Pepper
6 green onions, chopped

Mix and chill at least two hours. Best if made the day before.

Serve with one of the following:
Corn "Scoops"
Frito's
Black Bean and Garlic Chips (favorite)

Bacon Wrapped Hot Dog Appetizers

Bacon
Hot dogs
Light Brown Sugar

Cut the hot dogs into bite-sized pieces.then wrap each piece in bacon;  Use toothpicks to hold bacon on hot dogs - layer in frying  pan. Cover with light brown sugar. Cover and simmer  until lightly brown.

Gabby's Best Guacamole

Another recipe from What's Gabby Cooking  - easy and good!

3 avocados
1 lemon, juiced
1/4 red onion, finely chopped
1/8 cup chives, finely chopped
2 tbsp of your favorite salsa
salt and pepper to taste


Mix all these ingredients together until you have a consistency that you like. Top with some extra chives just so its looks super beautiful and get yourself a bag of chips to eat it with… or in my case just a spoon because its so good it doesn’t even need chips!

Tomato and Mozzarella Tart

Photo by Gabby Dalkin 

This is another fabulous recipe from the website, "What's Gabby Cooking"... 

 

A few reminders from Gabby: There are a few things to keep in mind when using puff pastry

When your puff pastry is in the oven – don’t keep opening and closing the door. The crust won’t puff as much as it can!

 

 

Load on your ingredients – in this case tomatoes, mozzarella, salt and pepper and bake it in the oven according to the instructions on the box or until the pastry starts to turn a golden brown. When its time to come out of the oven, sprinkle basil over the top and serve!

Caramel Apple Cheesecake Dessert Dip

This recipe looked too good to pass up.... and you need to check out her Fake It Frugal Blog for the recipe and a ton of tips!

1 Block Cream Cheese, room temperature
4 Tablespoons Confectioners Sugar
Caramel Sundae Sauce
Mini Chocolate Chips
Crushed Heath Bar
Granny Smith Apples, sliced & soaking in lemon juice/water until ready to serve

Beat the Cream Cheese and Confectioners Sugar until slightly fluff  -Spread the Cream Cheese mixture onto a serving platter.

Top with Caramel Sauce, Mini Chocolate Chips & Crushed Heath Bar.

 To serve, arrange the sliced Granny Smith Apples around the platter.

Orange Bourbon Barbecue Dip for Smoked Sausage

You can make this using bourbon OR barbecue sauce

19 ¢ per serving

Submitted by: The Kitchen at Johnsonville Sausage

Makes: 1-1/4 cups

1 cup bourbon or original barbecue sauce

1/4 cup orange marmalade

In a microwave-safe bowl, combine barbecue sauce and orange marmalade.

Cover and microwave on high for 1-2 minutes or until heated through.

Hot Dogs & Bacon Appetizers

        2 pounds (20) hot dogs, cut in thirds crosswise
       1 pound bacon (20 slices), cut in thirds crosswise
        brown sugar

Take a piece of hot dog and piece of bacon, wrap bacon around hot dog. Secure bacon to hot dogs with toothpicks. Place one layer of wrapped hot dogs in bottom of crockpot and sprinkle generously with brown sugar.

Repeat until all the hot dogs have been used, ending with more brown sugar. Cover and cook on LOW for 5 to 6 hours, or cook on HIGH 3 to 4 hours.
Makes 60 hot dog and bacon appetizers.

Deviled Hammy Cheese Ball

(THIS IS THEEEE BEST CHEESEBALL YOULL EVER TASTE)

 

2 8OZ. PKGS OF CREAM CHEESE(ROOM TEMPERATURE)

1/2 C. OF CHOPPED ONIONS

1/2 C. OF CHOPPED GREEN PEPPER

2 DASHES OF GARLIC POWDER

8 OZ. PKGE OF GRATED CHEDDAR CHEESE

2 SMALL CANS OF UNDERWOOD DEVILED HAM

1 ENVELOPE OF DRY RANCH DRESSING POWDER

MIX ALL THESE INGREDIENTS TOGETHER (MIX WELL) THEN REFRIGERATE FOR 2 HRS.... FORM FIRM MIXTURE INTO BALLS... EITHER 2 LARGE OR 3 MEDIUM... ROLL THE CHEESEBALLS IN FINELY CHOPPED WALNUTS. SERVE WITH CRACKERS, VEGGIES OR WHATEVER.

Hot Artichoke Dip

Serve  with club crackers or Ritz crackers

1 pkg. cream cheese, softened
1 cup mayonnaise
1 garlic clove, pressed
1 can artichoke hearts in water, drained and chopped
3/4 cup Parmesan cheese
1/3 cup thinly sliced green onions
1 tsp. lemon zest
1/8 tsp. ground black pepper

Just mix everything and bake at 350 for 25-30 minutes. Makes 4 cups (16 servings) - from Pampered Chef

Cha Cha Chicken Salad

This recipe was given to me by a friend who said she got it on the web but didn't know where... I'm guessing it came from the Southern Living web site (the picture on there is gorgeous!) It makes a fancy centerpiece - would be a great recipe for luncheon for the girls or a shower.

This salad is made then shaped in a springform cake pan - removed and decorated with a festive border of fresh herbs and berries, Cha-Cha Chicken Salad doubles as a quick and easy centerpiece for summer entertaining. Serve it as a luncheon entrée or as an appetizer with assorted crackers and sliced breads.

6 to 8 servings

• 1 (8-oz.) package cream cheese, softened
• 1 cup mayonnaise
• 1 teaspoon salt
• 1/4 cup diced green onion 
• 6 cups chopped cooked chicken
• 1 (8-oz.) can crushed pineapple
• 2/3 cup orange-flavored sweetened dried cranberries
• 1 cup chopped roasted, salted almonds
• Garnishes: fresh herbs, blackberries, raspberries, sliced peaches

1. Whisk together cream cheese and next 3 ingredients in a large bowl; stir in chicken, pineapple, and cranberries just until blended.
2. If desired, spoon mixture into a plastic wrap-lined 8-inch round cake pan; cover and chill at least 8 hours or up to 24 hours. Invert chicken salad onto a cake stand, and remove plastic wrap. Gently press chopped almonds onto sides of chicken salad. Garnish, if desired.

Note - the original recipe contained curry, I hate, hate, hate curry so I eliminated it... and added a little diced green onion instead.

Southern Living
JUNE 2007

Mediterranean Hummus Squares

2 pkg (235 g each) refrigerated crescent rolls
1 lemon
1 container (227 g) classic hummus dip
1/4 cup (50 mL) sour cream
1 clove garlic, pressed
1/2 cup (125 mL) pitted black olives, sliced
1/2 medium cucumber, seeded and coarsely chopped
1/4 medium red onion, sliced (½ cup/125 mL)
3 plum tomatoes, seeded and chopped
1 tbsp (15 mL) Pantry Basil Oil
2 oz (60 g) feta cheese, crumbled (½ cup/125 mL)
1/4 cup (50 mL) snipped fresh basil leaves

Preheat oven to 375°F/190°C. Unroll one package of crescent dough across one end of Stoneware Bar Pan with longest sides of dough across width of pan. Repeat with remaining package of dough, filling pan. Using Baker's Roller®, roll dough to seal seams and press up sides to form crust. Bake 12-15 minutes or until golden brown. Remove from oven to Stackable Cooling Rack; cool completely.

Zest lemon using Microplane™ Adjustable Grater to measure 1 tsp/5 mL zest. In Small Batter Bowl, combine lemon zest, hummus dip, sour cream and garlic pressed with Garlic Press; whisk until smooth using Stainless Steel Whisk. Spread hummus mixture evenly over crust using Large Spreader.

Slice olives using Egg Slicer Plus®. Remove seeds from cucumber using The Corer™. Coarsely chop cucumber using Food Chopper. Using Ultimate Slice & Grate fitted with v-shaped blade, slice onion lengthwise. Slice tomatoes in half crosswise using Chef's Knife; remove seeds using Cook's Corer™ and dice. Place olives, cucumber, onion, tomato and basil oil in Classic Batter Bowl; stir gently. Spoon olive mixture evenly over hummus layer. Sprinkle with feta cheese and basil. Cut into squares with Utility Knife; serve using Mini-Serving Spatula.

Yield: 24 appetizers

Per serving: (1 appetizer) Calories 110, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Sodium 230 mg, Carbohydrate 10 g, Fibre 1 g, Protein 3 g

Hot Broccoli Dip

1

cup broccoli florets, chopped

2

tablespoons chopped onion

2

tablespoons chopped red bell pepper

1

cup (4 ounces) shredded cheddar cheese

1/2

cup light mayonnaise

1/2

cup light sour cream

1/4

cup (1 ounce) grated fresh Parmesan cheese, divided

1

garlic clove, pressed

1/8

teaspoon coarsely ground black pepper

 

 

 

 

 

 

 

 

 

 

 

 

1. Preheat oven to 375°F. In medium bowl, combine broccoli, onion and bell pepper. Add cheddar cheese, mayonnaise, sour cream, 2 tablespoons of the Parmesan cheese, garlic and black pepper; mix well and spoon into Small Oval Baker.
2. Bake 20-25 minutes or until heated through. Remove from oven; sprinkle with remaining Parmesan cheese.

Yield: 2 cups (16 servings)
Nutrients per serving: (2 tablespoons dip): Calories 70, Total Fat 6 g, Saturated Fat 2.5 g, Cholesterol 15 mg, Carbohydrate 2 g, Protein 3 g, Sodium 135 mg, Fiber 0 g

Pizza Dip

Hot Pizza Dip is the perfect dish to bring to a Super Bowl party—it’s easy to make, a fantastic crowd-pleaser, and can be assembled beforehand and then just popped in the oven for about 10 minutes before serving.



Hot Pizza Dip
Recipe adapted from iVillage.com

6 ounces light cream cheese at room temperature
1/2 cup light sour cream
2 teaspoons oregano
3/4 cup pizza sauce
1/2 cup freshly grated Parmesan
1/4 cup sliced scallions
1/4 cup diced red bell pepper
1/4 cup black olives, sliced
1/4 cup chopped pepperoni stick, optional
1 cup shredded skim mozzarella
Tortilla chips, for serving

1. Preheat oven to 350 degrees F.

2. In a bowl, combine cream cheese, sour cream, and oregano; stir until thoroughly combined. Spread evenly into a 9-inch pie pan or similar baking pan. Spread the pizza sauce on top. Sprinkle with Parmesan, then the rest of your toppings: scallions, red bell pepper, black olives, and pepperoni, if using (I leave this out when I know vegetarians will be around). Top with the shredded mozzarella and bake for about 10 minutes, or until the cheese is melted. Serve immediately with tortilla chips.

Alternatively, you can assemble the dip a day ahead, then cover with foil and refrigerate until ready to heat and eat. Add a few minutes to the baking time for the cheese to melt.

This dip is great because it’s so versatile (well, and also because it's covered in warm, gooey, melted cheese). You can play around with your favorite pizza toppings (sliced mushrooms, crumbled cooked sausage, fresh basil, etc) and adjust the flavors as you wish. This would also be delicious served with Triscuits or toasted baguette slices.