APPETIZERS 12
APPLE FRITTERS
Oil for deep frying
1 egg, slightly beaten
1/2 cup milk
1 medium apple, peeled, cored and chopped to make 1 cup
1 tablespoon Oil
1 cup flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon cinnamon, divided
1/4 teaspoon salt
1/2 cup granulated sugar
Heat 2 to 3 inches Oil to 365ºF in deep fryer or deep saucepan.
Combine egg and milk in large bowl. Stir in apple and 1
tablespoon Oil.
Combine flour, granulated sugar, baking powder, 1/4 teaspoon
cinnamon and salt. Add to egg mixture. Stir until just mixed.
Drop by tablespoonfuls, a few at a time, into oil. Fry about 4
minutes or until golden brown. Turn as needed for even browning.
Remove with slotted spoon. Drain on paper towels.
Combine sugar and remaining 3/4 teaspoon cinnamon in a
re-sealable bag. Gently shake fritters in mixture. Serve warm.
LF CRUNCHY MOZZARELLA
12 short sprays olive oil cooking spray
1 cup Italian-seasoned bread crumbs
8 ounces low-moisture part-skim mozzarella, cut into 12 pieces
Preheat oven to 350..
Spray a nonstick mini muffin tin with olive oil cooking spray.
Press half of the bread crumb mixture evenly into each of the
mini muffin cups; reserve the other half. Add 1 mozzarella piece
to each muffin cup and cover with remaining bread crumb mixture.
Make sure that the cheese is completely buried in the bread
crumb mixture. Cook for 10 minutes or until top layer of bread
crumbs is crunchy and cheese is soft. Remove tin from oven and
allow to cool in tin for 5 minutes. Remove from tin with a
teaspoon. Serve warm.
SPICY CRISPY SNACKS
4 - 5 sheets of corn bread or pita bread
Low fat cooking spray
Spicy Seasoning Powder
Spray each sheet of bread on each side with cooking spray - not
too much. Then quickly cut into small squares. Place the squares
onto a baking tray lined with baking paper and sprinkle on
seasoning. Bake in a hot oven until they are hard and golden,
turning once so both sides are cooked. Be careful not to burn
them. Serve with a Dip or munch them on their own. (see recipe
to the right)
SEAFOOD PATE
1 large tin of your favorite seafood such as salmon (remove
bones)
1 onion, chopped
small amount pepper
Dash of tobasco sauce
4-5 tablespoons of low fat cream cheese
1/3 cup of low fat sour cream
Small squeeze of lemon juice
Place all of the above ingredients into a blender and combine
until smooth.
COTTAGE CHEESE DIP
Serve with fresh raw veggies.
1 cup cottage cheese, creamed
2 tablespoons lemon juice
2 tablespoons milk
2 tablespoons low fat salad dressing or mayonnaise
2 tablespoons green onions, chopped
1/4 cup parsley, coarsely chopped
1/2 teaspoon tarragon leaves
1 dash pepper
Mix ingredients in a blender, scraping sides of blender
jar with a rubber scraper and as needed until mixture
is smooth and creamy. Serve with fresh vegetables -
carrots, celery, green pepper etc.
PICKLED EGGS
4 dozen eggs
2 cups water
1/2 cup sugar
1/4 cup salt
1/4 cup pickling spice
3 cups white vinegar
Boil eggs until hard and cool under cold water. Then peel.
Combine 2 cups water, 1/2 cup sugar, 1/4 cup salt, and 1/4 cup
pickling spice. Boil 5 to 10 minutes. Remove from heat and add 3
cups white vinegar. Place the eggs into a gallon jar and cover
with the liquid. Let stand for 7 to 10 days. Add raw onion rings
a few hours before serving.
NUTTY BLUE CHEESE PASTRIES
2/3 cup finely chopped walnuts
1/3 cup crumbled blue cheese
1 tablespoon finely snipped fresh parsley
1/4 teaspoon pepper
1/2 of a 15-ounce package folded refrigerated piecrust (1 crust)
1 tablespoon milk
2 teaspoons grated Parmesan cheese
Finely snipped fresh parsley
For filling,
in a medium mixing bowl stir together walnuts,
blue cheese, the 1 tablespoon parsley, and pepper. On a lightly
floured surface, unfold piecrust according to package
directions. Spread filling evenly over the crust. Cut the pastry
circle into 12 wedges. Starting at wide ends, loosely roll up
wedges. Place rolls, tip side down, on a greased baking sheet.
Brush rolls lightly with milk. Sprinkle with Parmesan cheese and
additional parsley. Bake in a 425 oven about 15 minutes or until
golden. Cool slightly on a wire rack. Serve warm. Makes 12
appetizers.
Make-Ahead Tip: Prepare as above. Cover and chill in
refrigerator for up to 24 hours. Bake and serve as above.
SWADDLED PEPPERS
4 oz. cream cheese (from 8-oz. pkg.), softened
1 teaspoon grated lime peel
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
8 fresh whole jalapeño chiles
1 (8-oz.) can Refrigerated Crescent Dinner Rolls
1/4 cup butter or margarine, melted
4 oz. fresh Parmesan cheese, grated (1 cup)
Heat oven to 375°F. Spray cookie sheet with cooking spray. In
small bowl, mix cream cheese, lime peel, cilantro and lime juice
until well blended; set aside. Carefully remove stems from
chiles; cut each in half lengthwise.* Remove and discard seeds.
Unroll dough on cutting board; separate into 8 triangles. From
center of longest side to opposite point, cut each triangle in
half, making 16 triangles.
For each appetizer, spoon 1 teaspoon cream cheese mixture into
chile half; place chile, cream cheese side down, on dough
triangle with point of chile near top point of triangle. Wrap
sides of triangle up over chile; pinch to seal. Bring point of
triangle down over end of chile to cover; pinch to seal.
In separate shallow dishes, place melted butter and Parmesan
cheese. Dip each dough-wrapped chile into butter; roll in cheese
to coat. Place on sprayed cookie sheet.
Bake at 375°F. for 10 to 15 minutes or until golden brown.
Immediately remove from cookie sheet. Serve warm.
BAKED SPICY POTATO SKINS
4 large russet potatoes
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons chili powder
1 1/2 teaspoons curry powder
1 1/2 teaspoons ground coriander seed
Preheat the oven to 400.
Bake the potatoes for 1 hour. Remove the potatoes from the oven,
but keep the oven on. Slice the potatoes in half lengthwise, and
let them cool for 10 mins. Scoop out most of the potato flesh,
leaving about 1/4 inch of flesh against the potato skin (you can
save the potato flesh for another use, like mashed potatoes)
Cut each potato half crosswise into 3 pieces. Place the olive
oil in a small cup. Dip each potato piece into the olive oil and
place it on a baking sheet. Repeat this with the remaining
potato pieces
Combine the salt and the spices and sprinkle the mixture over
the potatoes. Bake the potato skins for 15 minutes or until they
are crispy and brown. Serve them immediately.
TORTILLAS SNACKS
8 Flour tortillas - fresh
2 tbsp Margarine - melted
1 tsp Chili powder
2 tsp Grated Parmesan cheese
Salt - to taste
Brush tortillas with melted margarine. Sprinkle four of the
tortillas with chili powder and stack. Sprinkle the other 4 with
the Parmesan cheese and stack. Cut each stack into 4 wedges.
Spread the wedges on a large ungreased baking sheet, using 2
sheets if necessary.
Place in preheated 350° oven for about 8-10 minutes. Turn 1-2
times. Watch carefully to prevent overcooking. Remove tortillas
and place in a serving basket.
Serve immediately.
BAKED PITA CRISPS
8 pita bread, cut in quarters
1/2 cup fresh parsley, minced
2 egg whites, lightly beaten
1/4 cup olive oil
3 cloves garlic, minced
1/2 teaspoon kosher or sea salt
Cut pita breads in quarters and separate to make thin triangles.
Mix remaining ingredients in a small bowl and spread on pita
triangles. Bake for 10-15 minutes in a 300. oven
until toasted.
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