APPETIZERS 10
CHUNKY HAWAIIAN SPREAD
1 package (3 ounces) light cream cheese, softened
1/2 cup fat free or light sour cream
1 can (8 ounces) Crushed Pineapple, well-drained
1/4 cup mango chutney, cut in small pieces
Beat cream cheese, sour cream, crushed pineapple and chutney in bowl until blended. Cover and chill 1 hour or overnight. Refrigerate any leftover spread in airtight container for up to one week
DOUBLE CHILI CHEESE DIP
1 package (8 ounces) light cream cheese, softened
1 can (15 ounces) turkey chili without beans
4 green onions, thinly sliced
3 tablespoons chopped green chilies
1/4 cup sliced ripe olives, optional
1 cup (4 ounces) shredded reduced-fat cheddar cheese
Baked tortilla chips
Spread cream cheese into a 9-in. pie plate or quiche dish that has been coated with nonstick cooking spray. Top with chili, onions, chilies and olives if desired. Sprinkle with cheese. Bake, uncovered, at 350 for 15-20 minutes or until the cheese is melted. Serve with tortilla chips.
HOT BROCCOLI DIP
1 cup Light Salad Dressing
1 cup Milk Shredded Reduced Fat Mozzarella Cheese, divided
1/2 cup Grated Parmesan Cheese
1 pkg. frozen chopped broccoli, thawed, well drained
1 jar diced pimientos, drained
Preheat oven to 350°F. Mix together dressing, 1/2 cup of the mozzarella cheese, Parmesan cheese, broccoli and pimientos.
Put into 9-inch pie plate.
Bake 20 to 25 min. or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese. Continue baking 5 min. or until mozzarella cheese is melted.
SEDONA APPETIZER BITES
1 tablespoon Butter
1/2 cup chopped red bell pepper
1/4 cup chopped onion
1 teaspoon finely chopped fresh garlic
1 to 2 teaspoons finely chopped jalapeno chiles
1 cup finely chopped cooked chicken breast
1 teaspoon ground cumin
1/4 cup Sour Cream
4 ounces (1 cup) Cheddar Cheese, shredded
3 tablespoons chopped fresh cilantro
12 (18x14-inch) sheets frozen phyllo dough, thawed
1/2 cup Butter, melted
Salsa, optional
Heat oven to 375°F. Melt butter in 10-inch skillet until sizzling; add red pepper, onion, garlic and chiles. Cook over medium-high heat, stirring occasionally, until vegetables are softened and liquid has evaporated (3 to 5 minutes). Add chicken and cumin; continue cooking until heated through (1 to 2 minutes). Remove from heat. Cool 10 minutes. Stir in sour cream, cheese and cilantro.
To assemble bites, place 1 sheet phyllo dough on flat surface; brush with melted butter. Top with 2 additional sheets, buttering each sheet. Trim stack using shears to 18x12 1/2 inches. Cut stack in half crosswise; cut each stack lengthwise into 2 1/2-inch strips.
Spoon 2 teaspoons filling onto center of end of each stack of strips. Form triangle by folding lower right-hand corner of each strip to opposite side. Continue folding in triangles to end of strip.
Place triangles onto ungreased baking sheet. Repeat 3 more times with remaining phyllo dough and filling. Brush appetizers with butter before baking. Bake for 8 to 10 minutes or until golden brown. Serve warm with salsa, if desired.
TIP: Phyllo dough is extremely thin, it dries out quickly, so brush each layer with melted butter as the sheets are stacked. Keep the unused sheets of dough covered with a damp towel while assembling a recipe using phyllo. When using Phyllo dough thaw overnight in the refrigerator; thawing at room temperature may cause the sheets of dough to stick together.
OLIVE PUFFS
Use a variety of olives - pimento stuffed
green, plump kalamata, - make sure they are pitted. It's
best to use strongly flavored olives. The flavor of
canned ripe olives disappears in the puff pastry.
Make ahead, and freeze; allow 30 minutes for the
pastry to thaw before baking.
24 pimento-stuffed green olives
1 (17.25 ounce) package frozen puff pastry, thawed
Preheat oven to 400.
Cut pastry into strips about 6 inches long and 1/2 inch
wide. Wrap a belt of pastry around each olive. Place on an
ungreased baking sheet.
Bake for 20 minutes, or until golden brown.
COCKTAIL KIELBASA
2 rings of Kielbasa (about 2 lbs)
1 (18 oz) jar apple jelly
1 (9 oz) jar prepared mustard
Slice Kielbasa 1/4 to 1/2 inch thick. Mix jelly and mustard in crockpot. Add sliced Kielbasa and mix until meat is covered. Set crockpot on low to cook for 2 hours and keep on low while serving. Stir periodically.
SALTINES
Saltine crackers
Melted butter, for brushing
Caraway seeds, for sprinkling
Celery seeds, for sprinkling
Sesame seeds, for sprinkling
Preheat the oven to 325F.
Brush crackers with melted butter and then arrange on a baking sheet. Sprinkle crackers with caraway seeds, celery seeds, or sesame seeds, or a combination. Bake until lightly golden. Serve with shrimp, if desired.
MANDARIN ALMOND CHICKEN BITES
1/2 cup finely chopped cooked chicken
1/2 cup canned mandarin orange segments, drained, cut into
thirds
1/4 cup dried cranberries
2 Tbsp. Sliced Almonds
2 Tbsp. Light Dressing
48 Reduced Fat Crackers
MIX together chicken, oranges, cranberries, almonds and
dressing; cover.
Refrigerate at least 1 hour to allow flavors to blend.
TOP each cracker with 1 tsp. of the chicken mixture. Serve
immediately.
Garnish with chopped fresh parsley.
The chicken mixture can be made the day before and stored
in the refrigerator until ready to use.
CREAMY STUFFED PASTRY BITES
4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1/2 cup finely chopped cooked turkey or chicken
2 green onions, sliced
Salt and pepper
1 pkg. (17-1/4 oz.) frozen puff pastry (2 sheets), thawed
1 egg
1 Tbsp. milk
PREHEAT oven to 400°F. Mix cream cheese, turkey, onions and
parsley until well blended. Season with salt and pepper to
taste.
Put pastry sheets on cutting board. Cut out 22 circles from
each pastry sheet, using a 2-inch round cutter. Beat egg
and milk with wire whisk until well blended.
SPOON 1 tsp. of the turkey mixture onto center of each
pastry circle. Brush edge of pastry with egg mixture. Fold
pastry in half to completely enclose filling; press edges
together to seal. Place on baking sheet; brush tops with
remaining egg mixture.
BAKE 12 to 15 minutes or until golden brown. Serve
immediately.
Assemble appetizers as directed but do not brush with egg
mixture. Place in a freezer-weight resealable plastic bag.
Remove excess air from bag and seal bag. Freeze up to 3
months. When ready to serve, remove appetizers from freezer
and place in a single layer on baking sheet. Brush with egg
mixture. Bake at 400°F for 15 to 17 minutes or until heated
through and golden brown.
Use a fork to seal the pastry edges - it adds a decorative
edge and prevents the filling from coming out.
SAUSAGE & CHEESE STUFFED MUSHROOMS
1 lb. medium fresh mushrooms, cleaned
1/4 cup Zesty Italian Dressing
1/2 cup Italian sausage, cooked, crumbled
1/2 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
Preheat broiler. Remove and discard stems from mushrooms.
Brush mushroom caps with dressing and place on rack of
broiler pan. Broil 5 min.
PRESS sausage evenly into mushroom caps, using about 1/2
tsp. sausage in each cap. Sprinkle evenly with cheese.
BROIL an additional 5 min. or until cheese is melted. Serve
hot.
Substitute Four Cheese Mexican Style Shredded Cheese or
Shredded Monterey Jack Cheese for the mozzarella cheese.
Cut off the end of the sausage casing, then squeeze the
sausage from the package into the skillet. Cook and stir
until evenly browned. This will eliminate the need to cut
or crumble the sausage after it is cooked.
SPICED COFFEE
1/3 cup ground Coffee, any variety
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 cup orange marmalade
3 cups cold water
PLACE coffee, cinnamon and cloves in filter in brew basket
of coffee maker. Place marmalade in empty pot of coffee
maker.
ADD water to coffee maker; brew. When brewing is complete,
stir until well mixed.
Serve with sugar and cinnamon sticks.
ITALIAN VEGGIE DIP
1 cup Mayo Real Mayonnaise
1 cup Sour Cream
1 envelope Italian or Zesty Italian Salad Dressing
1/4 cup each: finely chopped green and red pepper
MIX mayo, sour cream and salad dressing mix until well
blended. Stir in peppers; cover.
REFRIGERATE several hours or until chilled.
SERVE with Breadsticks, Crackers, vegetable dippers or
chips.
To make crudites for dipping, cut raw vegetables, such as
peppers, celery and carrots, into strips. Cut broccoli into
small florets, leaving 1-1/2 to 2 inches of the stem on
each floret. Place in shallow pan, cover with ice water and
store in refrigerator until ready to use.
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