APPETIZER CHEESECAKE
1/2 cup fine dry bread crumbs
1 tablespoon butter or margarine, melted
1 6-ounce jar marinated artichoke hearts
3 8-ounce packages cream cheese, softened
1-1/4 cups crumbled feta cheese (5 ounces)
1/2 teaspoon dried oregano, crushed
1 clove garlic, minced
3 eggs
1/4 cup sliced green onions
Plum tomato slices (optional)
Assorted crackers, toasted baguette slices, and/or fresh fruit (optional)
1. For crust, in a small bowl combine the bread crumbs and melted butter or margarine. Press the crumb mixture onto the bottom of a 9-inch springform pan; set aside.
2. Drain and chop artichoke hearts, reserving 2 tablespoons of the marinade; set aside.
3. In a large mixing bowl beat cream cheese with an electric mixer until smooth. Add feta cheese, oregano, and garlic; beat well. Add eggs; beat just until combined. Do not overbeat. Stir in artichoke hearts, reserved marinade, and green onions. Pour into crust. Bake in a 325 degree F oven about 35 minutes or until center appears nearly set when shaken. Cool on a wire rack for 30 minutes. Cover and chill for at least 2 hours or up to 24 hours.
4. To serve, remove from pan and cut into wedges. Serve immediately or let stand at room temperature for 30 minutes. If desired, serve with crackers, toasted baguette slices, and/or fresh fruit. Makes 16 to 20 appetizer servings.
Lower-Fat Appetizer Cheesecake:
Prepare as above, except substitute three 8-ounce packages fat-free cream cheese for the regular cream cheese
FRUITED CHEESE LOG
1/2 cup snipped dried apricots
8 ounces shredded Monterey Jack cheese (2 cups)
1/2 of an 8-ounce package cream cheese
2 tablespoons orange juice
1/3 cup golden raisins, chopped
1/4 cup pitted whole dates, snipped
1/4 teaspoon salt
Chopped toasted almonds (optional)
Assorted crackers and/or apple slices
1. In a small bowl soak apricots in 1 cup hot water for 1 hour or until softened. Drain well; set aside. Meanwhile, place Monterey Jack cheese and cream cheese in a medium bowl and bring to room temperature, about 30 minutes.
2. Add orange juice to cream cheese mixture. Beat mixture with an electric mixer until thoroughly combined. Stir in raisins, dates, apricots, and salt. Divide mixture in half. On a large piece of waxed paper shape one portion of the mixture into a log about 5 inches long. Repeat with remaining portion. Cover and chill for 4 to 24 hours. Roll in nuts before serving, if desired. Serve with assorted crackers and/or apple slices. Makes 32 servings.
LOW-FAT BLUE CHEESE SPREAD
1/4 cup light mayonnaise or salad dressing
3 tablespoons fat-free dairy sour cream
1 tablespoon buttermilk
1 teaspoon Dijon-style mustard
1/4 teaspoon Worcestershire sauce
1/2 cup crumbled blue cheese (2 oz.)
Salt and ground black pepper
Celery sticks, apple slices, and/or pear slices
1. In a small bowl stir together mayonnaise, sour cream, buttermilk, mustard, and Worcestershire sauce. Stir in blue cheese until mixture is almost smooth. Season to taste with salt and pepper. If desired, cover and refrigerate up to 3 days. Serve with celery sticks and apple and/or pear slices. Makes 6 (2 tablespoon) servings.
GOAT CHEESE EDIBLE ORNAMENTS
1 8-ounce package cream cheese, softened
6 ounces semi-soft goat cheese (chevre) or crumbled feta cheese
24 pickled jalapeno pepper slices* or small pimiento-stuffed green olives, well drained
1/2 cup dried red sweet pepper, finely chopped
1/2 cup snipped fresh cilantro
1/3 cup chopped toasted pumpkin seeds
1. In a medium bowl stir together the cream cheese and the goat or feta cheese until smooth. Cover and chill for 1 hour.
2. Using a rounded tablespoon of the cheese mixture, form it around a jalapeno slice or green olive, completely enclosing the pepper or olive.** Mixture will be sticky; moisten hands as necessary. (Chill mixture if it becomes too soft to handle.) Place shaped balls on a shallow pan. Cover with plastic wrap; chill for 1 hour.
3. Roll one-third of the balls in the red sweet peppers, one-third in the cilantro, and one-third in the pumpkin seeds to coat, leaving some white showing. Cover and chill at least 1 hour or up to 6 hours. Serve with picks. Makes 24 appetizers.
*Note:
Hot peppers contain oils that can burn eyes, lips, and sensitive skin, so wear plastic gloves while preparing them and wash your hands thoroughly afterward.
**Note:
For smaller balls, use a rounded teaspoon of the cheese mixture and omit the jalapeno slices or pimiento-stuffed green olives. Shape into balls.
CHOCOLATE CHIP CHEESE BALL
8-oz. pkg. cream cheese, softened
1/2 c. butter, softened
1/4 t. vanilla extract
3/4 c. powdered sugar
2 T. brown sugar, packed
3/4 c. mini semi-sweet chocolate chips
3/4 c. pecans or walnuts, finely chopped
graham cracker sticks
Blend cream cheese, butter and vanilla in a mixing bowl until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place on a large piece of plastic wrap; shape into a ball. Refrigerate for a least one additional hour. At serving time, roll ball in chopped nuts. Serve with graham cracker sticks for dipping. Makes about 2 cups.
PUMPKIN CREAM CHEESE SPREAD
1 8-ounce package cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).
TOMATO BRUSCHETTA
1 8-ounce loaf French bread (baguette)
2 tablespoons olive oil
2 medium red and/or yellow tomatoes, seeded and chopped
1/4 cup chopped, pitted ripe olives
3 tablespoons sliced green onion
1 jalapeno pepper or 1 small banana pepper, seeded and finely chopped (optional)
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1/8 teaspoon pepper
2/3 cup finely shredded Parmesan cheese
1. Cut bread into 3/8-inch-thick slices. Brush both sides of each slice lightly with the 2 tablespoons olive oil. Place on an ungreased baking sheet. Bake in a 425 degree F oven for 5 to 10 minutes or until crisp and light brown, turning once.
2. For topping, stir together tomatoes, olives, green onion, jalapeno or banana pepper (if desired), garlic, 1 tablespoon olive oil, oregano, and pepper.
3. To assemble, top each toasted slice with a little Parmesan cheese, then about 1 tablespoon of the tomato topping. Sprinkle each with some of the remaining Parmesan. Return slices to the baking sheet. Bake in a 425 degree F oven for 3 to 5 minutes or until cheese starts to melt and topping is heated through. Serve warm. Makes about 24.
Make-Ahead Tip:
If desired, transfer toasted bread to a storage container. Cover and store at room temperature for up to 24 hours.
BRANDIED CREAM CHEESE
1 8 oz block of cream cheese, softened
3 T butter
3 T confectioner's sugar (can use Splenda)
3 T Christian Bros. Brandy.
Mix well and pack into a serving bowl for at least 24 hours to blend flavors. It keeps for at least 4 weeks.
It's great with the pumpkin bread and good on toast, bagels, etc.
IN BAG-A-TRASH
3 cups Cheerios
3 cups Trix
3 cups Captain Crunch
3 cups pretzels
3 cups mini marshmallows
1 16 oz bag M&M's
1 bag Heath crunch candy
1 (20oz) Almond Bark
1 Tablespoon cooking oil
Lay out waxed paper on counters for the trash to dry. Put first 7 ingredients into a BIG bowl. In a microwave safe bowl break up almond bark. Add the Tablespoon of oil.
Microwave for 1 minute, stir. Then microwave for 30 seconds at a time until all is melted. Pour this over everything in the bowl. Stir well and lay out on waxed paper to dry.
HOT BROCCOLI DIP
20 servings
8 oz cream cheese, softened
1 c sour cream
1 pkg Italian Dressing mix
10 oz frozen broccoli, thaw and drain-chop up
8 oz cheese
Town House crackers
Preheat 350*. Mix cream cheese, sour cream and dressing mix until well blended. Add broccoli and 1-1/2 cups of the Cheddar cheese; mix well. Spoon into 9 “ pie plate. Bake 20 min. Sprinkle on cheese. Bake 5 minutes.
CREAMY CRANBERRY DIP
1/4 cup Light Cream Cheese Spread
1/3 cup dried cranberries
4 stalks celery, to stuff with dip
MIX cream cheese spread and cranberries until well blended.
PRESS evenly into hollow centers of celery.
CUT each stalk crosswise into four pieces.
Substitute
Substitute raisins or any chopped dried fruit for the cranberries.
Jazz It Up
Prepare as directed, sprinkling evenly with 2 Tbsp. POST GRAPE-NUTS Cereal before cutting filled celery stalks into smaller pieces to serve.
Make Ahead
Prepare as directed; cover. Store in refrigerator up to 2 days.
RASPBERRY CHEESE SPREAD
2 C shredded Jack Cheese
2 C shredded cheddar/Colby cheese
1 C chopped pecans
8 green onions, finely chopped
1/2 C mayonnaise (add enough to hold ingredients together)
1 small jar Raspberry preserves
Mix cheeses, pecans, and onions with the mayonnaise. Line a pie pan with plastic wrap and spoon mixture into the lined dish. Cover with plastic wrap and let set 5 - 6 hours or overnight. Take mixture out of pan and invert onto serving dish. Gently remove plastic wrap and top with raspberry preserves. Serve with crackers.
