APPETIZERS, SNACKS, DIPS
CHEESY SHRIMP ON GRITS TOAST
3 (14-ounce) cans chicken broth
1 1/3 cups quick-cooking grits
1/2 cup grated Parmesan
1/2 teaspoon salt
2 tablespoons butter, melted
8-ounce package cream cheese, softened
1 tablespoon half-and-half
1/2 cup grated Italian cheese blend
1 teaspoon chopped parsley leaves
1/2 pound cooked, peeled, and deveined shrimp, chopped
1/2 cup grated Cheddar
Preheat oven to 400 degrees F.
Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in cheese and salt. Remove from heat. Spoon grits into a greased 9 by 13-inch baking pan. Cover, and chill at least 2 hours, or until firm. Un-mold grits onto a large cutting board. Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grit rounds on pan. Bake for 15 minutes. Turn grits, and bake 45 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.)
In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in cheese, parsley, and shrimp. Top each grits round evenly with shrimp mixture. Top mixture with grated Cheddar. Broil 5 minutes, or until lightly browned and heated through.
RED KIDNEY BEAN DIP
3 tablespoons olive oil (not extra-virgin)
1 large onion, finely diced
3 fat cloves garlic, minced or grated
1 3/4 cups kidney beans, reserving the liquid in the can
1 tablespoon tomato paste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Salt, optional
freshly ground black pepper
1 lime, zested and juiced
Heat the oil and cook the onion and garlic until soft and golden.
Add the kidney beans and their liquid and stir in the tomato paste and spices and cook for a few minutes.
Add the lime juice to the kidney bean mixture. Take the pan off the heat and when it has cooled a little, process the mixture until it is a bumpy puree. When it is cool, arrange in small bowls and sprinkle over the reserved lime zest.
VEGGIE BARS
ecipe
2 lg. tubes crescent rolls
8 oz. cream cheese
1 cup cottage cheese
3/4 cup mayonnaise
1 pkg. ranch dressing mix
1/2 green pepper, chopped
1 cup finely chopped broccoli
1 cup finely chopped cauliflower
2 tomatoes chopped
1/2 cup chopped onion
Unroll crescent dough and place on ungreased cookie sheet. Press perforations together so dough is one continuous sheet. Bake at 350 degrees for 5-10 minutes.(Keep close watch so it doesn't burn) Cool completely.
Mix cream cheese, cottage cheese, mayonnaise and dressing mix. Spread on dough. Top with chopped veggies. Chill overnite and cut into squares. Great appetizer
VEGGIE TRAYS
Creating Veggie trays using various utensils for cutting vegetables.
Try pinking shears to scallop lettuce as the tray garnish.
Make a veggie tray bouquet! Turn radishes and endive into small flowers. Use asparagus or thin celery stalks as the stem. Broccoli will be the main bush from which the veggie flowers will come out. The endive leaves should be pulled apart and soaked in cold water in the fridge overnight. The radishes can be transformed into flowers by cutting thin slashes across or diagonally these too should be soaked in cold water. Toothpicks can be used to hold the flowers in place on their stems. Try different variations on this theme. Perhaps try using artichoke hearts as some of the flowers. Blanch firmer vegetables such as broccoli and cauliflower to set their color and to make tender. Chill before serving.
Hollow out the inside of a red cabbage, and use as dip bowl. If serving several dips, use other vegetables such as peppers or tomatoes.
Make carrot curls by slicing with a peeler and placing in ice water.
Create two-toned cucumber slices by using a zester on the peel before slicing. Remove the seeds easily from a large cucumber with a melon baller or grapefruit spoon.
Use a small hors d'oeuvre star cutter to cut peppers into stars.
FRUIT & VEGGIE APPETIZERS
FRUIT
Brie and Fruit:
Warm a round of Brie cheese in a 325 degrees F oven for 10 to 15 minutes. Serve with apple and pear wedges or crackers.
Fruit and Dip:
Thread fruits such as pineapple chunks, apple wedges, pear slices, and orange sections onto wooden skewers. Serve with a curry dip made from equal parts mayonnaise and sour cream, seasoned with curry powder.
Pesto Roll-Up:
Separate 1 package refrigerated crescent rolls into triangles and spread with purchased basil pesto. Cut each triangle in half, making 16 long triangles. Roll up triangles and place on ungreased baking sheet. Bake at 375 degrees F for 12 to 15 minutes or until golden.
Fast Pizza:
Top a 6-inch Italian bread shell (Boboli) with tub-style cream cheese; top with cooked vegetables, sliced red onions, and snipped fresh herbs. Sprinkle on crumbled blue or feta cheese. Bake until all ingredients are heated through.
across or diagonally these too should be soaked in coldcauliflower to set their color and to make tender. Chill before serving.
Hollow out the inside of a red cabbage, and use as dip bowl. If serving several dips, use other vegetables such as peppers or tomatoes.
Make carrot curls by slicing with a peeler and placing in ice water.
Create two-toned cucumber slices by using a zester on the peel before slicing. Remove the seeds easily from a large cucumber with a melon baller or grapefruit spoon.
Use a small hors d'oeuvre star cutter to cut peppers into stars.
PILLOW DOGS
1 pack miniature beef cocktail wieners
1 (16-ounce) container buttermilk biscuit dough
1 cup shredded sharp Cheddar
Mustard, optional topping
Preheat oven to 375 degrees F.
In a grill pan on medium heat, cook cocktail wieners until plump, about 5 minutes. Cook in 2 batches. Set aside.
On a clean surface, cut 4 large biscuits into sixths. Dump cheese into bowl and roll each slice of dough in the cheese to make little cheese balls. Gently stretch each ball to fit a mini hot dog. Wrap the dough around the mini dogs. Arrange pillow dogs on a sheet pan lined with parchment paper. Leave about 1-inch space between each roll. Bake for 10 minutes. Garnish with mustard, or desired topping. Serve warm.
SHRIMP CEVICHE
1 lb. cooked frozen shrimp (36-45 count), thawed, drained, chopped
1 cup fresh lime juice
1/2 cup Zesty Italian Dressing
1 red pepper, seeded, chopped
1 celery stalk, chopped
1 Tbsp. chopped cilantro
Tortilla chips
Place shrimp in large glass or plastic bowl. Pour combined lime juice and dressing over shrimp. Add red pepper, celery and cilantro; mix lightly. Cover. Refrigerate several hours to marinate.
Drain shrimp mixture; discard marinade. Spoon 1 tsp. of the shrimp mixture onto each tortilla chip. Serve immediately.
Make-Ahead
Ceviche mixture can be prepared in advance. Cover and store in refrigerator up to 3 days. When ready to serve, drain and place on tortilla chips as directed.
CHESSY APPETIZER LOAF
3 Tbsp. Mayo Real Mayonnaise
1/2 tsp. garlic powder
1 pkg. (8 oz.) Natural Mozzarella Cheese Crumbles
2 Tbsp. chopped Spanish olives
1 loaf French bread (about 24 inches), cut lengthwise in half
Paprika
Preheat broiler. Mix mayo, garlic powder, cheese and olives.
Spread evenly onto cut surfaces of bread. Sprinkle lightly with paprika. Place on baking sheet.
BROIL, 6 inches from heat, 1 min. or until cheese is melted. Cut into 24 slices. Serve warm.
Substitute
Substitute 2 Tbsp. chopped drained canned mushrooms for the olives.
SAVORY 3-CHEESE SPREAD
1 pkg. (8 oz.) Cream Cheese, softened
1 cup Shredded Cheddar Cheese
3 slices Smoked Ham, finely chopped
1/4 cup 100% Grated Parmesan Cheese
1 Tbsp. chopped red bell peppers
1 Tbsp. sliced green onions
1/4 tsp. ground red pepper (cayenne)
Spread cream cheese onto bottom of microwaveable 9-inch pie plate. Sprinkle with Cheddar cheese, ham and Parmesan cheese.
Microwave on HIGH 1 min. or until heated through.
Top spread with bell peppers, onions and ground pepper, sprinkling each topping in a row over one-third of spread. Serve with RITZ Crackers.
Combo Spread
Top spread with 1 Tbsp. chopped red peppers, 1 Tbsp. sliced green onions and 1/4 tsp. ground red pepper (cayenne), sprinkling each topping in a row over one third of spread.
ROASTED VEGETABLE SPREAD
1 red bell pepper, sliced into rings
1 medium onion, sliced into rings
4 cloves garlic, crushed
1 small zucchini, sliced
1 tablespoon olive oil
8 ounces cream cheese
Kosher salt, optional
pepper
Challah, foccacia, or pita bread, for serving
Preheat oven to 400 degrees F.
Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.
Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.
SLOPPY CHICKEN MINI SAMMIES
12 bake-off dinner rolls, any brand
1 teaspoon plus 1 tablespoon smoked paprika, divided
1 tablespoon vegetable oil,
2 tablespoons butter
2 pounds ground chicken
3 cloves garlic, finely chopped
1 medium to large onion, finely chopped
2 tablespoons grill seasoning
1 tablespoon hot sauce,
1 (8 ounce) can tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 rounded tablespoonfuls spicy brown mustard
1/2 cup water
Heat the oven as directed on package of bake-off rolls. Arrange the rolls on a nonstick cookie sheet and sprinkle the rolls with about 1 teaspoon of smoked paprika, 1/3 palmfull. Bake rolls until golden and soft and remove.
While rolls cook, heat a deep nonstick skillet over medium-high heat. Add vegetable oil then melt butter into the oil and add chicken. Crumble and brown meat 3 to 4 minutes then add in the
garlic and onions. Add 1 tablespoon smoked paprika and 2 tablespoons of grill seasoning to the chicken. Continue to cook over medium-high heat.
Mix hot sauce, tomato sauce, Worcestershire, brown sugar, mustard in a small bowl then stir into the meat and reduce heat to low. Stir in about 1/2 cup of water to keep the mix loose as it simmers. Simmer gently 10 minutes. Split rolls and scoop chicken into them and serve.
FUNNEL CAKES
3 cups all-purpose baking mix
2 eggs, lightly beaten
1/2 cup milk
1 cup liquid vanilla coffee creamer, or other flavor of your choice
Vegetable oil, for frying
Confectioners' sugar, for dusting
In a large mixing bowl, combine baking mix, eggs, milk and coffee creamer. Whisk until smooth. Set aside.
In a deep-fryer, heat oil to 375 degrees F.
Cover the bottom of a funnel with your finger. Ladle 1/2 cup of batter into funnel. Holding funnel over oil, slowly release finger and move in a spiral motion, then cross over to create criss-cross pattern. Fry golden on both sides, about 2 to 3 minutes per side. Drain on paper towels and dust with confectioners' sugar.
Alternate method: Instead of using a funnel, try squeezing batter out of a plastic ketchup bottle. This can help you make the design more accurate and is also less messy.
RELISH CHEESE SPREAD
2 packages (3 ounces) cream cheese, soft
2 T Mayonnaise
1 T Ketchup
1-2 tablespoons sweet pickle relish
3/4 teaspoon Worcestershire sauce
1 tsp chives
1 garlic clove, minced
Blend cream cheese, mayo & ketchup til smooth; blend in remaining ingredients, mix well. Serve with chips or fresh raw vegetable dippers.
CHERRY TOMATO RELISH
1/4 cup balsamic vinegar
4 teaspoons chopped fresh oregano
3/4 cup olive oil
1/8 cup drained canned diced mild green chilies
4 green onions, finely chopped
4 cups halved cherry tomatoes
Whisk vinegar and oregano in medium bowl to blend.
Gradually whisk in oil. Mix in green chilies and green
onions. (Can be made 6 hours ahead. Cover;chill.)
Add tomatoes; toss to coat. Season with salt and pepper.
CHICKEN-MANDARIN ORANGE SPREAD
12 raisin bread slices
1 (8-ounce) package cream cheese, softened
1 1/2 cups chopped cooked chicken breast
1/2 cup chopped pecans, toasted
1 to 2 tablespoons mayonnaise
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup mandarin orange segments
Cut crusts from bread slices. Cut bread slices into 4 triangles, and place on baking sheet. Bake at 400? for 5 minutes or until toasted. Combine cream cheese and next 6 ingredients in a large bowl until blended. Cover and chill until ready to serve. Spoon 1 tablespoon of cream cheese mixture onto 1 side of each raisin bread triangle; top each with a mandarin orange segment.
ORANGE FRUIT DIP
Wisk together:
1-1/2 cups cold milk,
one 6 oz can frozen orange juice concentrate, thawed
3.4 oz package instant vanilla pudding mix
Let stand for 2 minutes or till soft-set.
Whisk in 1/4 cup sour cream.
Cover, refrigerate at least 4 hours. Serve with fresh fruit like strawberries, cantaloupe, apples etc.
LAYERED CRABMEAT SPREAD
For a lighter version, use 1/3-less-fat cream cheese, light mayonnaise, and 2% reduced-fat Monterey Jack cheese.
1 (8-ounce) package cream cheese, softened
2 tablespoons lemon juice
1 tablespoon mayonnaise
1/2 teaspoon seasoned salt
1/2 teaspoon lemon pepper
1/4 teaspoon Worcestershire sauce
3/4 cup cocktail sauce
1 (16-ounce) container lump crabmeat, drained
2 cups (8 ounces) shredded Monterey Jack cheese
3 green onions, chopped
1/2 green bell pepper, chopped
1/2 cup sliced ripe olives
Assorted crackers and fresh vegetables
BEAT cream cheese at medium speed with an electric mixer until smooth; add lemon juice and next 4 ingredients, beating until blended. Spoon mixture into a 9-inch serving dish. Cover and chill at least 20 minutes. SPREAD cocktail sauce evenly over cream cheese mixture. Top with crabmeat; sprinkle with cheese, green onions, bell pepper, and ripe olives. Serve spread with crackers and fresh vegetables.
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