Crockpot Granola
from Carrie
5 cups rolled oats (NOT instant or quick)
1/2 cup honey
1/4 cup salad oil
Optional: raisins, coconut, nuts, seeds etc.
Place oats, honey and oil in the Crock Pot, mix well. Cook on low, stirring every half-hour or so until dry and golden, about 3 hours of so. Keep lid propped open while cooking; Maybe using a chopstick (I just cocked the lid.) When cool, mix in optional ingredients (I did that during last hour). Store in air-tight container.
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Crockpot Little Smokies
from Lisa
2 packages cocktail wieners
1 medium bottle chili sauce
1 medium jar grape jelly
Combine in crock pot and cook on low 6 to 8 hours.
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Crockpot Mexican Dip
from Carrie
1 lb. Mexican Velveeta
1 lb. of ground beef
14 oz. chunky salsa
Put cheese and salsa in Crock-Pot on low heat. Brown and drain ground beef. Add to Crock-Pot. Heat for 1 hour, then mix the ingredients in the Crock-Pot. Heat for 1 more hour. Spoon over tortilla chips.
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Cucumber-Yogurt Dip
1 cucumber, peeled, seeded and finely chopped
3/4 cup yogurt cheese *
1 Tbsp. lemon juice
1 tsp. extra virgin olive oil
1 garlic clove, mince
1/4 tsp. salt
1/4 tsp. black pepper
parsley sprigs
Combine all ingredients but parsley. Cover and refrigerate until flavors are blended, at least one hour. Garnish with parsley and serve with vegetable crudites and toasted pita bread wedges.
NOTE: *To prepare yogurt cheese, spoon 1-1/2 cups plain nonfat yogurt into coffee filter or cheesecloth-lined strainer; place it over a bowl. Refrigerate, covered, at least 5 hours or overnight. Discard liquid in bowl. Makes 3/4 cup yogurt cheese.
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Devilled Eggs
4 slices crumbled bacon (can use bacon bits in a jar)
6 hard boiled eggs
1/4 cup mayonnaise
1 tsp. prepared mustard
1 tsp. horseradish
2 Tbsp. finely chopped green olives
dash salt and pepper
Mix together and fill eggs reserving a little bacon as topping.
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Easy Almond-Amaretto Cream
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 cup sour cream
3 Tbsp. powdered sugar
1/2 tsp. almond extract
3 Tbsp. Amaretto liqueur
Mix all together. Use as dip for fresh strawberries or on top of other fresh fruit. Makes 1 cup.
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Easy Baked Onion Rings
from "Pillsbury Best of the Bake-Off Cookbook"
Kevin Koors, Lafayette, IN, 1992
1/3 cup chopped onion
2 Tbsp. butter, melted
1 Tbsp. grated Parmesan cheese
1/2 tsp. poppy seed
1/4 tsp. chili powder
1/4 tsp. garlic powder
1/8 tsp. pepper
8-oz. can crescent rolls
1/4 cup seasoned dry bread crumbs
1/4 tsp. chili powder
1 egg, beaten
Heat oven to 375ºF. In small bowl, combine onion, butter, Parmesan cheese, poppy seed, 1/4 tsp. chili powder, garlic powder and pepper; mix well. Separate dough into four rectangles; firmly press perforations to seal. Cut each rectangle lengthwise into 2 strips, forming 8 strips. Spoon about 2 tsp. onion mixture down center of each strip. Bring long sides of dough together over filling; firmly pinch edges to seal. Twist each filling dough strip; form into a ring. Pinch ends of strips together to seal. In small bowl, combine bread crumbs and 1/4 tsp. chili powder. Dip tops and sides of rings in beaten egg and then in bread crumb mixture. Place crumb side up on ungreased cookie sheet. Bake 10-15 minutes or until deep golden brown. Serve warm.
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Easy Party Dip
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 cup mayonnaise
1 cup chopped onion
8 oz. Swiss cheese, shredded
2 artificial lobster tails or 3 sea legs or 12 cooked shrimp
Mix mayonnaise, onion and cheese in small casserole dish. For color and added taste, shred one or a combination of seafood mentioned above. Mix well. Cover dish. Bake at 350ºF. until cheese is melted, approximately 15-20 minutes. Serve warm on a Ritz cracker.
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Easy Pesto Pinwheels
8 oz. refrigerated crescent dinner rolls
1/3 cup prepared pesto
1/4 cup chopped roasted red bell peppers
Heat oven to 350ºF. Unroll dough into 2 long rectangles. Firmly press perforations to seal. Spread rectangles with pesto to within 1/4" of edges. Sprinkle with roasted peppers. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 8 slices. Place, cut side down, on ungreased cookie sheet. Bake 13-17 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm. Makes 16.
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Easy Sugared Pecans
from AOL holiday area
1/2 cup butter
1 cup brown sugar
1 tsp. cinnamon
4 cups pecans
Microwave butter for 1-1/2 minutes. Stir in sugar and cinnamon. Cook 2 minutes, until bubbly. Add pecans and stir to coat. Cook on high 4 minutes until bubbly. Spread on wax paper and cool.
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Easy Vegetable Pizza
two 8 oz. refrigerated crescent dinner rolls
8 oz. cream cheese, softened
1/2 cup sour cream
1 tsp. dried dill weed
1/8 tsp. garlic powder
20 small fresh broccoli florets
20 cucumber or zucchini slices
10 cherry tomatoes, halved
2 Tbsp. tiny fresh parsley sprigs, if desired
Heat oven to 375ºF. Unroll dough into 4 long rectangles. Place crosswise on ungreased 15x10" baking pan; press over bottom and 1" up sides to form crust. Firmly press perforations to seal. Bake 13-17 minutes or until golden brown. Cool 30 minutes or until completely cooled. In small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread evenly over cooled crust. Cover; refrigerate 1-2 hours. To serve, cut into 1" squares. Garnish each square as desired with broccoli, cucumber, tomatoes and parsley. Makes 60 appetizers.
NOTE: If you wish, you may use different vegetable combinations: blanched chopped green beans, roasted red pepper strips & ripe olives; or chopped tomatoes, cooked fresh corn kernels & diced red onion; or chopped fresh spinach, sliced mushrooms & diced bell peppers; or small cauliflower florets, carrot slices & chopped green onions.
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Fabulous Chocolate Fondue
1-1/3 cups light corn syrup
1/2 pint (1 cup) heavy cream
4 cup semisweet chocolate chips
1 tsp. vanilla extract
In medium-sized saucepan, bring corn syrup and heavy cream to a boil over medium heat. Remove from heat and add chocolate chips and vanilla; stir till mixture is thick and smooth. Serve in fondue pot or heatproof bowl on electric warming tray and stir occasionally. Makes 4-1/2 cups.
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Fabulous Fried Onion Rings
1-1/2 cup (12 oz.) beer
1-1/2 cups flour
3 large yellow or Bermuda onions, sliced 1/4" thick and separated into rings
3-4 cups shortening or cooking oil
In large bowl using wooden spoon, gradually stir beer into flour. Loosely cover bowl and let batter rest at room temperature for 3 hours. Using fork, dip each onion ring into batter, allowing excess to drip off. (If batter is too thin for dipping, stir in 1-2 Tbsp. flour.) Fry onion rings, a few at a time, in hot shortening (365ºF) about 2 minutes or until golden brown and crisp. Remove from oil; drain on paper towels. To keep warm, place on ovenproof platter in 300ºF oven. Serves 8.
Leftovers: Refrigerate any leftovers in covered container. To reheat, place on baking sheet and bake, uncovered, at 400ºF for 5 minutes.
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Fiesta Dip
16 oz. sour cream
Hidden Valley Fiesta Ranch Dip mix
8 oz. shredded cheddar cheese
small can of diced chilies
Mix all together and serve with tortilla chips and/or vegetables
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Five-Minute Cheesy Crunch
5 Tbsp. butter
1/2 tsp. salt
6 cups any Chex cereal
1/3 cup grated Parmesan cheese
Melt butter in large skillet over low heat. Mix in salt; stir in cereal. Stir until all pieces are coated. Continue to heat and stir 5-6 minutes, until cereal is lightly toasted. Sprinkle with cheese; stir to coat all pieces. Spread on 2 layers of absorbent paper towels to cool.
Microwave Directions: Melt butter in large bowl on high 50-60 seconds. Stir in the salt. Add cereal; stir to coat all pieces. Microwave on high for 21/2-3 minutes, stirring every 30 seconds. Sprinkle with cheese; stir to coat evenly. Spread on 2 layers of absorbent paper towels to cool. Makes 6 cups.
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Fondue Suisse
1 clove garlic, halved
3 tsp. cornstarch
1 cup dry white wine
8 oz. Gruyere cheese, diced
1/2 lb. emmenthal cheese, diced
black pepper, to taste
3 Tbsp. kirsch
1 baguette, cut into cubes
Rub cut garlic around the inside of an earthenware fondue dish or heavy-based pan; discard garlic. Blend cornstarch with a little of the wine. Pour remaining wine into pan and bring to boil. Add cheeses and stir until melted and blended. Add blended cornstarch and pepper and cook for about 2 minutes, until mixture combines and becomes creamy; do not allow to boil or the fondue will become stringy. Stir in kirsch. To serve, keep fondue warm at the table. Divide bread cubes between 4 side plates for the diners, who dip bread into fondue using long-handled forks. Accompany with a chilled dry white wine. Serves 4 .
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Fried Mozzarella Sticks
from “The Best of Mr. Food Cookin’ Quickies”
1 lb. mozzarella cheese
1/2 cup flour
1/4 tsp. salt
1/4 tsp. pepper
2 large eggs, lightly beaten
1 cup Italian-seasoned breadcrumbs
vegetable oil
Cut mozzarella into 18 sticks, 3-1/2"x1/2". Combine flour, salt and pepper. Dip cheese sticks into egg; dredge in flour mixture and dip and egg again. Roll in breadcrumbs; press firmly to be sure crumbs adhere. Place on waxed paper; chill 30 minutes. Pour oil to a depth of 1” into large heavy skillet. Heat to 350ºF. Fry cheese sticks until golden; drain on paper towels. Serve immediately.
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Funnel Cakes
3/4 cup flour
2 eggs
1/8 tsp. salt
2 Tbsp. milk
powdered sugar
Combine flour and salt in bowl. Combine eggs and milk; beat well. Add to flour mixture and beat with electric mixer until smooth and blended. Pour into pastry bag with 1/4" writing tip. Hold a finger over the tip of the tube and release batter with squiggly motion, making 3-4" designs, directly into hot oil in deep fat fryer. Fry until lightly browned, then drain on paper towels. Sprinkle generously with powdered sugar. Makes about 4.
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Funnel Cakes #2
Oil for deep frying
1 egg beaten
3/4 cup milk
1 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/8 tsp. cinnamon
Pour oil into large heavy skillet to depth of 1 inch. Heat to 360ºF. Over medium-high heat in a small bowl, combine egg, and milk. Lightly spoon flour into measuring cup; level off . Add flour, baking powder, salt ,and cinnamon. Beat until smooth. Holding finger under funnel opening, pour 1/4 cup batter into kitchen funnel. Starting in the center of the skillet, allow batter to run through funnel into oil and circle around to form spiral shape. Fry about 1 minute on each side or until golden brown. Drain on paper towels. If desired, sprinkle lightly with powdered sugar or serve with syrup.
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Granola
recipe by Kristina
1 lb oatmeal
1/2 lb sliced almonds
1-1/2 cups honey
1 tsp. nutmeg
1 tsp. cinnamon
1/2 cup chopped pecans
dash salt
1/2 tsp. baking powder
Mix dry ingredients together. Heat honey until boils. Pour honey into dry ingredients and stir in. Spray cooking spray on a jelly roll pan. Bake 375ºF. for 10-15 minutes. Stir, then bake 10 minutes more. Repeat until granola is brown. Store in an air-tight container.
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Grilled Potato Skins
from Steph
4 medium baking potatoes
1 tbsp. butter, melted
1/4 cup picante sauce
1/2 cup shredded reduced fat Cheddar cheese
2 tbsp. real bacon bits
1/2 cup chopped tomato
1/4 cup sliced green onions, green tops included
1/3 cup lite sour cream
Scrub potatoes; prick with a fork. Place 2 of the potatoes in the microwave oven. Micro-cook on 100% power (high) for 11 minutes, or until just tender, rearranging once after 7 minutes. Repeat with remaining potatoes. Cool enough to handle. Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch thick shell. Discard pulp, or save for another use. Brush the inside of each potato with melted butter. Spoon 1 tsp. picante sauce into each potato shell. Sprinkle each with cheese. Add bacon. Grill potato skins on an uncovered grill directly over medium coals for 10 to 12 minutes or till skins are crisp. Sprinkle with tomato and green onions. Dollop with sour cream. Yield: 8 servings.
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Grilled Shrimp with Bacon
2 lb. fresh jumbo shrimp
1/4 cup fresh lemon juice
1/4 cup ketchup
3 drops hot pepper sauce
1 clove garlic, crushed
1/2 cup vegetable oil
1/2 lb. bacon
lemon wedges for garnish, optional
Rinse, shell, and devein the uncooked shrimp and reserve. In a small bowl, combine the lemon juice, ketchup, hot pepper sauce, crushed garlic, and vegetable oil. Marinate the shrimp in mixture for at least 1 hour at room temperature. Just before grilling, cut the bacon strips into thirds and wrap the bacon around each shrimp as you thread the combination onto wooden skewers. Prepare the grill to cook over moderate heat. Grill the skewered shrimp until the bacon is crisp, usually about 10 to 12 minutes. Turn the skewers several times while grilling, and brush with reserved marinade if they start to dry. The bacon dripping may cause flare-ups on the grill, so keep the water spritzer handy. Serve at once with lemon wedges as an optional garnish. Serves 4.
NOTE: It's a good idea to soak the wooden skewers water for about 30 minutes prior to grilling. The soaking keeps the wood moist so the skewers won't burn off at the exposed ends.
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Ham & Cheese Crescent Snacks
from "Pillsbury Best of the Bake-Off Cookbook"
Ronna Sue Farley, Rockville, MD, 1975
8-oz. can crescent rolls
2 Tbsp. butter or margarine, softened
1 tsp. prepared mustard
1 cup cubed cooked ham
1/3 cup chopped onion
1/3 cup chopped green bell pepper
4 oz. (1 cup) shredded Cheddar or American cheese
Heat oven to 375ºF. Unroll dough onto ungreased cookie sheets. Press or roll dough into 13x9” rectangle, sealing perforations. Pinch edges to form rim. In small bowl, combine butter and mustard; mix well. Spread over crust. Sprinkle ham, onion, bell pepper and cheese over mixture.* Bake 18-25 minutes or until edges are golden brown. Cut into pieces; serve warm. Store in refrigerator. Serves 24.
NOTE: *At this point, recipe can be covered with plastic wrap and refrigerated for up to 2 hours. Bake as directed above.
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Hawaiian Fruit Dip
8 oz. can crushed pineapple in its own juice, undrained
4-serving size pkg. instant coconut cream pudding mix
¾ cup milk
½ cup sour cream
In blender or food processor, combine all ingredients; blend 30 seconds. Transfer to small bowl, cover and refrigerate several hours or overnight, allowing flavors to blend. Great for dipping fresh fruit such as melon, strawberries, peaches and nectarines. Makes about 1 ½ cups.
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Hawaiian Tortilla Pizza
1/2 pound lean ham, cut into small cubes
21 oz. can pineapple chunks, drained (cut each chunk into a few small pieces)
1 pound shredded mozzarella cheese
olive oil
crushed garlic or garlic powder
12 small flour tortillas (about 6-inch each)
Preheat oven to 325ºF. Mix olive oil and garlic together, to taste. Place 4 tortillas on large baking sheet. Brush oil mixture lightly on top of each tortilla. Top each with desired amount of ham, pineapple and mozzarella cheese. Sprinkle with garlic powder and/or grated parmesan cheese, if desired. Bake 10-15 minutes. Repeat until all pizzas are done. If baking 2 sheets of pizzas at one time, increase cooking time to 20-25 minutes. Cheese should be bubbly and slightly golden brown, so should tortillas. Serves 4.
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Heavenly Fruit Dip
from "Recipe Hall of Fame Quick and Easy Cookbook"
1/2 cup sugar
2 Tbsp. flour
1 cup pineapple juice
1 egg, beaten
1 Tbsp. butter or margarine
1 cup whipping cream, whipped
Combine sugar, flour, juice, egg and butter in heavy saucepan. Cook over medium heat, stirring constantly until smooth and thick. Let cool completely. Fold in whipped cream. Serve with fresh fruit, especially good with sliced apples.
NOTE: Use 1/2 cup orange juice and 1/2 cup pineapple juice instead of all pineapple juice, if desired. Also, use 2 cups Cool Whip instead of 1 cup whipped cream.
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Homemade Honey Graham Crackers
from "Mom’s Big Book of Baking"
1-1/2 cups flour
1/2 cup whole wheat flour
1/2 tsp. baking powder
1/4 tsp. baking soda
pinch of salt
1/4 cup butter, melted and cooled
1/4 cup packed brown sugar
2 Tbsp. honey
1 tsp. vanilla
1/4 cup whole or lowfat milk
1 Tbsp. granulated sugar
1/4 tsp. ground cinnamon
Combine flours, baking powder, baking soda and salt in medium mixing bowl. Cream butter and brown sugar together in large mixing bowl with electric mixer on medium speed until smooth. Add honey, vanilla and milk and beat until smooth. Add flour mixture and stir until dough comes together. Divide dough into two 4” squares, wrap in plastic, and refrigerate at least 2 hours or for up to 2 days. Preheat oven to 350ºF. Combine granulated sugar and cinnamon in small bowl. On lightly floured work surface with lightly floured rolling pin, roll one portion of chilled dough out into 1/8” thick square. Using a ruler or straightedge, cut dough into 3” squares. Repeat with remaining portion of dough. Reroll scraps to make more squares. Transfer squares to parchment-lined baking sheet. Prick tops of cookies with fork. Sprinkle with cinnamon sugar. Bake until lightly colored, about 10 minutes. Let stand on baking sheet 5 minutes, then carefully slide entire parchment with cookies from pan to wire rack to cool completely. Crackers will keep for up to 1 week, stored at room temperature in an airtight container.
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Homemade Potato Chips
6 medium potatoes, peeled
vegetable oil
salt
Cut potatoes very thin on slicing blade of mandolin or vegetable cutter. Place in large bowl of ice water. Let stand at least 1 hour. Drain and dry thoroughly on paper towels. Arrange a layer of potatoes in frying basket, then lower into hot deep fat. Fry until lightly browned and crisp. Drain, then place on paper towels and sprinkle with salt.
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Hot Cheese Dip
from Kris
1 stick Cracker Barrel Sharp or extra Sharp white cheddar cheese
Hellman's Mayo (YES! it has to be Hellmans...it doesn't separate during cooking)
1 small onion grated
Grate cheese, mix all together. Bake at 400ºF, uncovered, till bubbly. As cheese dip cools, reheat. Serve warm. I cut up pita bread into eighths and toast lightly in the oven to use as the dipper. This would be great as a fondue also! :)
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Hot Cheese Fondue
from justcrockpotrecipes.com
1/4 cup flour
2 tsp. chili powder, or to taste
1 pound shredded Monterey jack cheese
1/2 pound shredded sharp cheddar cheese
1 12 oz. can favorite beer
1 clove garlic, minced
1 4 oz. can chopped green chiles
jalapeno peppers to taste, chopped (optional)
Mix flour with chili powder and toss over shredded cheeses. Pour beer into the slow cooker and cover with shredded cheese mixture. Place garlic, green chilies and jalapenos, if desired, over cheese, but do not stir until cheese has begun to melt. Set cooker to low and cook for 1-2 hours.
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Hot Crab Dip
8 oz. cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 cup mayonnaise or salad dressing
1/4 cup dry white wine or apple juice
2 tsp. sugar
1 tsp. ground mustard
4 medium green onions, thinly sliced (1/4 cup)
1 clove garlic, finely chopped
1 can (6 oz.) crabmeat, drained, cartilage removed and flaked
1/3 cup sliced almonds, toasted
Assorted crackers or sliced raw vegetables, if desired
Heat oven to 375ºF. 2. Mix all ingredients except crabmeat, almonds and crackers in medium howl until well blended. Stir in crabmeat. 3. Spread crabmeat mixture in ungreased pie plate, 9 x 1-1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds. 4. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.
NOTE: 6 oz. imitation crabmeat, coarsely chopped can he substituted for the canned crabmeat.
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Hot Crabmeat Spread
1 cup half-and-half
6 oz. cream cheese, softened
1 small onion, chopped
1 Tbsp. mayonnaise
2 tsp. prepared horseradish
1/2 tsp. lemon juice
1/2 tsp. Worcestershire sauce
1/2 tsp. minced fresh parsley
1/2 tsp. garlic salt
1/2 tsp. onion salt
1/4 tsp. pepper
8-10 drops hot pepper sauce
two 6-oz. cans crabmeat, drained and cartilage removed
assorted crackers
In saucepan, combine all ingredients except crabmeat and crackers. Cook and stir over low heat until mixture is smooth. Add crab and heat through. Serve with crackers. Makes 2-1/2 cups.
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Hot Sausage Puffs
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 lb. raw, hot seasoned sausage
3 cups Bisquick
1/4 cup water
12 oz. sharp Cheddar cheese, shredded
Mix all together. Form into balls and bake at 375ºF. for 15 minutes. Serve piping hot. Can be frozen. If frozen, place in 300ºF. oven for 10 minutes, then bake.
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Hot Shrimp Dip
2/3 cup part-skim ricotta cheese
1/4 cup nonfat cream cheese
1/2 pound cooked, peeled shrimp, diced
1 tomato, chopped
1 onion, chopped
1/4 cup chopped canned green chiles, drained
2 garlic cloves, minced
1/4 tsp. salt
8-oz. loaf whole-wheat Italian bread, cut into 24 slices and toasted
In large nonstick skillet over low heat, melt ricotta and cream cheese. Add shrimp, tomato, onion, chiles, garlic and salt; cook, stirring as needed, until heated through, 4-5 minutes. Transfer to serving bowl and serve at once with the toast. Serves 8.
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Individual Mozzarella Caprese
from Pam
mini fresh mozzarella balls
Grape Tomatoes
Fresh basil leaves
Toothpicks
Balsamic Reduction for Mozzarella Caprese
1 bottle balsamic vinegar
1/2 cup sugar
On each toothpick, thread a grape tomato, a basil leaf, a mozzarella ball, another basil leaf and another grape tomato. Put these on a platter around a bowl of the Balsamic Reduction for dipping. You can also julienne up some prosciutto and thread one strip on each toothpick around the other ingredients.
Balsamic Reduction for Mozzarella Caprese: Take the bottle of balsamic vinegar (it doesn't have to be the most expensive either) and pour it into a saucepan with about 1/2 cup of sugar. Heat, stirring constantly (he uses the back of a slotted spoon) for about 20-25 minutes until the sauce reduces to about half and coats the spoon. Don't allow to boil as the sugar will burn. You'll know when it's the right consistency when you take a little dab (about the size of a pearl) and put it on a chilled plate, and it holds it's shape pretty well. Cool and store in a covered container.
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Indoor S'Mores
12 graham cracker squares
3 cups milk chocolate chips
2 Tbsp. peanut butter
3 cups miniature marshmallows
Spray 13x9” pan with Pam. Put graham crackers in zipper-top plastic bag; squeeze bag or crush until crackers are broken into small pieces (about the size of a postage stamp). Put chocolate chips and peanut butter into large saucepan. Cook over low heat, stirring constantly with wooden spoon, until chocolate chips are melted. Remove from heat; stir in crackers and marshmallows. Spread in pan, using back of spoon. Chill one hour or until firm. Cut into 8 rows by 6 rows. Wrap any leftovers with plastic wrap and refrigerate.
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Kettle Corn
from Heather
3 tbsp. cooking oil
1/2 cup popcorn kernels
4 tbsp. sugar
1/8 tsp salt
Heat oil and one popcorn kernel in a large, covered pan until kernel pops. Add remaining popcorn; sprinkle sugar and salt over top. Cover pan and shake continuously until all kernels are popped. Yield: about 3 quarts of popped corn.
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Low-Fat Spinach Dip
1/2 cup nonfat sour cream
1/2 cup part-skim ricotta cheese
2 tsp. lemon juice
1 garlic clove
1/2 tsp. salt
1/4 tsp. pepper
half of a 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
1/4 cup water chestnuts, chopped
4 scallions, thinly sliced
In blender or food processor, puree sour cream, cheese, lemon juice, garlic, salt and pepper. Transfer to bowl. Stir in spinach, water chestnuts and scallions. Cover and refrigerate until flavors are blended, at least one hour. Serve with fat-free crackers. Serves 4.
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Magnolia Fruit Dip
from www.inkeepers.com
1 cup whipping cream (whisked till soft peak stage)
1 cup light brown sugar
4 tsp. Kahlua
1 cup sour cream
1 tsp. vanilla extract
Mix well together. Serve on fruit, waffles and pancakes.
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Maple-Walnut Granola
from "Mom’s Big Book of Baking"
4 cups old-fashioned rolled oats (NOT instant)
1 cup chopped walnuts
1/3 cup canola oil
1/4 cup pure maple syrup
2 tsp. vanilla extract
nonstick cooking spray
1 cup raisins
Preheat oven to 325ºF. Mix oats, walnuts, oil, syrup and vanilla together in large mixing bowl. Spray large baking sheet with cooking spray or line with parchment paper. Spread granola evenly over baking sheet and bake, tossing twice, until golden, about 15 minutes. Check frequently during the last few minutes to make sure that the granola doesn’t burn. Remove pan from oven and let granola cool completely on baking sheet placed on wire rack. Transfer granola to airtight container, stir in raisins and cover. Store at room temperature. Makes about 6 cups.
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Mexican Cheese Snacks
1-1/2 cups Bisquick
1/4 cup sour cream
1 egg
4-oz. can chopped green chilies, drained
1 cup (4 oz.) shredded Cheddar cheese
Heat oven to 400ºF. Grease cookie sheet. Stir Bisquick, sour cream, egg and chilies until blended. Stir in cheese. Drop dough by rounded teaspoonfuls about 2” apart onto cookie sheet. Bake 10-12 minutes or until golden brown. Serve warm. Makes about 4 dozen.
Do-Ahead Note: To do ahead: Spoon dough onto greased cookie sheet and refrigerate up to 4 hours. Pop them into the oven about 10 minutes before serving.
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Mexican Fiesta Biscuit Bake
from "Pillsbury Best of the Bake-Off Cookbook"
Madge Savage, Mount Vernon, OH, 1994 Prize Winner
2 Tbsp. butter or margarine
one 1-lb. 0.3-oz. can large refrigerated buttermilk biscuits
one 10.8-oz. can large refrigerated buttermilk biscuits
16-oz. jar (1-3/4 cups) medium thick and chunky salsa
12 oz. (3 cups) shredded Monterey Jack cheese
1/2 cup chopped green bell pepper
1/2 cup sliced green onions
2-1/4 oz. can sliced ripe olives, drained
1 cup picante salsa, if desired
Heat oven to 375ºF. Melt butter in oven in 13x9” glass baking dish or non-aluminum baking pan. Tilt to evenly coat dish. Separate dough into 13 biscuits; cut each into eighths. Place pieces in large bowl; toss with 1-3/4 cups salsa. Spoon evenly into butter-coated dish. Sprinkle with cheese, bell pepper, green onions and ripe olives. Bake 35-45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares. Serve with 1 cup picante salsa. Serves 15.
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Michelle's Taco Dip
from Michelle
1-1/2 pounds ground beef, browned and drained
1 package taco seasoning mix
10 ounces salsa
1 pound Velveeta, cubed
1/4 cup chopped onion
tortilla chips
Combine all ingredients, except for chips, in slow cooker. Cover. Heat on low for 2-3 hours. Serve with tortilla chips.
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Mini Party Pizzas
from "Recipe Hall of Fame Quick and Easy Cookbook"
1/2 lb. sausage or hamburger
1 tsp. oregano
1 clove garlic, minced
1 tube refrigerator biscuits
1 small can tomato paste
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Brown and drain meat. Add oregano and garlic. On greased baking sheet, flatten 10 biscuits to 4” circles with a rim. Fill with tomato paste and meat. Sprinkle with cheese. Bake at 450ºF. for 10 minutes.
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Mom's Corn Fritters
Mom made these for a special treat for my brother and I when we were kids; they were always delicious!
2 cups sifted flour
1 tsp. salt
1 egg, beaten
2 Tbsp. melted butter
2-1/2 tsp. baking powder
1/4 tsp. pepper
1 cup milk
11/2 cups whole kernel corn, drained
Sift together flour, baking powder, salt and pepper. Combine and add egg, milk and butter. Stir just enough to moisten dry ingredients. Stir in corn. Fry in hot deep fat (375°F) until no longer doughy in center, or bake on hot, well-greased griddle. Serves 8.
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