APPETIZERS 14
SAUSAGE & CAULIFLOWER FILLING
1/2 cup finely chopped turkey sausage
1/2 cup cooked cauliflower
1/8 cup skim milk
1 teaspoon roasted garlic
Heat a small saute pan over medium-high heat. Add turkey sausage and saute until browned. Remove from heat.
Add the cauliflower, milk, and roasted garlic to a blender. Pulse until combined (do not puree). In a medium-sized bowl, combine cooked sausage with the cauliflower mixture.
SAUSAGE BALLS
1 (1-pound) package ground sausage
3 cups baking mix (recommended: Bisquick)
4 cups grated sharp Cheddar
1/8 tablespoon pepper
DIP
1 cup mayonnaise
1 tablespoon mustard
Preheat the oven to 375. Spray a baking sheet with vegetable oil cooking spray. Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.
Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.
DIP,
combine the mayonnaise and mustard. Serve with sausage balls.
DESSERT DIP
1 pkg. (8 oz.) Cream Cheese, softened
1 jar (7 oz.) Marshmallow Creme
Mix ingredients until well blended; cover.
Refrigerate until ready to serve.
CHOCOLATE CHIP CHEESECAKE DIP
1/2 c Raisins
1 tb Brandy
2 c Cream Cheese; Softened
1/2 c Whipping Cream
1/2 ts Vanilla Extract
1/4 c Dark Brown Sugar
1 ts Cinnamon; Ground
1/2 c Mini Chocolate Chips
Mix the raisins and brandy (making sure all the raisins
are coated) and let soak for 15 minutes. In another bowl,
beat the cream cheese and whipping cream until well
blended and smooth. Add the vanilla, mixing well. Blend
in the brown sugar and cinnamon. Mix in the "slushed"
raisins and chocolate chips, blending well. Garnish with
a light dusting of cinnamon. Serve at room temperature.
CHEESE BOWL
1 large round unsliced loaf of bread
1 loaf French bread (to cut into pieces)
2 lbs Velveeta Cheese
1 can Rotel Tomatoes (mild, regular or spicy - you know your
audience)
Preheat oven to 350.
In a microwave safe bowl melt the Velveeta Cheese. Stir in the
Rotel tomatoes.
Slice the top off of the round loaf of bread and pull out the
insides,
setting aside to use later. Place bread bowl on large piece of
aluminum foil.
Fill bread bowl with cheese and tomato mixture. Replace top.
Wrap securely in foil. Place on foil lined cookie sheet in
preheated oven.
Bake for approximately 45 minutes. Cut the French bread (or sourdough) into chunks that are about
large bite
sized for dipping.
Serve warm on a platter or large plate surrounded by bread
chunks for dipping.
BACON CRISP
1/2 cup freshly grated Parmesan
1 sleeve buttery rectangular crackers
1 pound sliced bacon, cut in 1/2
Preheat the oven to 250 degrees F.
Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature
NOTE:
You can also bake at 350 degrees F for 40 minutes if you're in a hurry!
BLACK-EYED PEA DIP
1 can (16 ounces) black-eyed peas,drained
3 green onions, chopped with tops
1/2 cup sour cream
1 tsp. garlic salt
1/2 cup salsa
4 slices bacon, cooked and crumbled
Reserving 1/3 cup, place peas in a blender. Process until smooth. Blend in onions, sour cream and garlic salt. Transfer to a bowl and stir in reserved peas and bacon. Serve with tortilla chips, bagel chips or corn chips.
YOGURT & CUCUMBER DIP
2 cloves of finely minced garlic
salt and freshly ground black pepper, to taste
2 tsp. olive oil
1 tsp. red wine vinegar
8 ounces plain lowfat yogurt
1/2 cucumber, peeled and grated
Mix the garlic with the salt and pepper in a small bowl. Add the
oil and vinegar and mix well. Place the yogurt in a serving
bowl.
Add the oil and vinegar mixture gradually, stirring gently each
time. Fold in the grated cucumber and mix well. Chill before
serving.
CHEESY CLAM DIP
8 ounces light cream cheese, softened
1/2 cup crumbled bleu cheese
1 tbsp. minced green onion
1/4 tsp. salt
a few drops of hot sauce or Tabasco
7 1/2-oz can minced clams.
Mix all ingredients except the clams in a bowl. Beat until
smooth.
Drain the clams and gently stir into the mixture. If necessary,
a
bit of milk
or sour cream can be added if the texture is too thick.
SHRIMP DIP
1 can small shrimp, drained, juice reserved
2 (8 ounce) packages cream cheese, softened
1 small can evaporated milk
garlic powder or granules
ground black pepper to taste
Place the cream cheese in a medium sized bowl. Add 3 tablespoons
evaporated milk and cream together. Continue to add the milk, 1
tbsp.
at a time until the mixture is creamy and the consistency of
dip. Add
2 tbsp. of the reserved shrimp juice and the shrimp into the
cream
cheese mixture. Mix in completely. Add a few dashes of garlic
and
black pepper to the dip to taste. Chill till serving time.
Notes:
use
lowfat cream cheese. You can also use clams or crab meat.
SPINACH GARLIC DIP
1 (11 ounce) package frozen spinach
8 ounces light cream cheese, softened
3/4 cup plain lowfat yogurt
2 cloves garlic, minced
1/8 teaspoon cayenne pepper
1/2 teaspoon salt, to taste
Cook the spinach according to package directions and drain
well in a colander, squeezing water out with a wooden spoon.
Place all ingredients in a blender or food processor. Process
until fairly smooth. Chill for a few hours before serving.
FOUR CHEESE DIP
8 ounce package light cream cheese, softened
1 cup lowfat small curd cheese
1 cup shredded cheddar cheese
1/4 cup grated parmesan or Italian blend cheese
1/3 cup milk
1 clove garlic, minced
1/4 cup thinly sliced green onions
Add all of the cheeses, milk and garlic in a food processor and
process until smooth. Stir in the green onions. Scrape into a
container with a rubber spatula, cover and chill.
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