Cream Cheese Christmas Wreath

Cream Cheese Christmas Wreath

6 slices bacon, fried and crumbled
16 oz. cream cheese, softened
1/2 cup Miracle Whip
1/2 cup green onion, finely chopped
1 cup Cheddar cheese, grated
Green olives
Pimentos
1/2 tsp. Mrs. Dash
1/2 tsp. salt

Mix all ingredients EXCEPT olives and pimentos. Shape mixture into a wreath on a plate. (Start out with a ball, and shape the middle with a spoon or glass.) Add olives around the side. Make a bow, using pimentos. Chill and serve with crackers.

Christmas Blossom

Christmas Blossom

2 cups fresh or frozen peach slices
1/4 cup sugar
3/4 cup vodka
3 Tbs. peach schnapps
Ice cubes
Garnish: fresh mint sprigs

Process first 4 ingredients in a blender until smooth. Add ice cubes to mixture in blender to 5-cup level; process until smooth. Pour into glasses; garnish, if desired. Serve immediately. Yield: 4-1/4 cups.

From Southern Living

Artichoke Appetizer Tart with Cheese

Artichoke Appetizer Tart with Cheese

2 jars (6 ounces each) marinated artichokes, drained
1 bunch green onions, chopped (with green)
16 ounces ricotta cheese
1 cup grated Parmesan cheese
1 cup grated Monterey Jack cheese
1/2 cup sour cream
4 eggs, slightly beaten
2 tablespoons all-purpose flour
1/2 teaspoon dry leaf tarragon, crumbled
1/2 teaspoon dry leaf oregano, crumbled
1/4 teaspoon dry leaf thyme, crumbled
1/8 teaspoon dry leaf sage, crumbled
1/4 teaspoon pepper
6 sheets filo or phyllo dough
1/4 cup melted butter

Coarsely chop the artichokes; combine in a bowl with chopped green onion, ricotta, Parmesan, and Monterrey Jack cheeses, sour cream, eggs, flour, tarragon, oregano, thyme, and pepper. Blend well.

Brush butter on a layer of filo dough and place in a 9-inch springform pan, letting it drape up and over sides. repeat with 2 more sheets of filo. (Keep filo covered with a damp cloth while not working with it to keep it from drying out.) Add cheese mixture to the pan. Trim filo dough; allow the top edge to extend about 1 1/2 inches above the filling. Fold dough over filling and place trimmed scraps on top.

Brush another sheet of filo with butter. fold in half (butter side in) and lay on top of the filling, shaping to fit pan and folding the edges underneath. Brush with more butter. Repeat with the remaining 2 sheets of filo.

Bake artichoke tart at 400 F for 20 minutes. Cover loosely with foil and bake 35 minutes longer. Makes 10 appetizer servings, served warm or at room temperature.

Christmas Cheese Wreath

Christmas Cheese Wreath

assorted crackers
assorted cheese*
fresh herbs (chives, rosemary, parsley, etc)
fresh rose leaves or bay leaves
cherry tomatoes
red seedless grapes
Christmas shape cookie cutters
Apples

Arrange crackers in a circle on tray. Cut 4-5 cheese slices 1/4 inch thick and approximately 3x4 inches OR the size of your cookie cutters and set aside. Cut remaining cheese in a variety of shapes and sizes (bite size cubes, wedges, slices, chunks, or leave in small wheels).

Begin by arranging larger pieces of cheese around tray. Intersperse with smaller pieces of cheese. Tuck fresh herbs and leaves around outside edge of tray and throughout cheese arrangement. Intersperse arrangement with small washed clusters of grapes and cherry tomatoes. Using cookie cutters cut Christmas shapes from slices of cheese and place on a smaller plate with washed and quartered apples and cluster of grapes for Santa.

*Use a variety of cheese colors and flavors (sharp, mild, nutty, fruity, etc). Try some of the following: Gouda, blue, pepper jack, cheddar, Swiss, mozzarella, herbed cheese, Brie, etc.

Alligator Spring Rolls with Dipping Sauce

Alligator Spring Rolls with Dipping Sauce
Serves 6

1 pkg spring roll pastry
1lb Alligator meat shredded
1/2 cup breadcrumbs
5 Chinese cabbage leaves
1 red onion
1 garlic clove
1 medium red chile
1 small carrot shredded
10 snow peas shredded
1 red pepper
1 small ginger knob
Oil for frying
Sesame oil
1 large coriander / cilantro sprig

SWEET AND SOUR SAUCE

1/2 cup raw sugar
1/2 cup white vinegar
1/2 green pepper finely diced
1/2 tsp freshly-ground black pepper
1 tbl sesame oil
1/2 cup soy sauce
1 small red pepper finely chopped
1 tsp ground cinnamon
1 tsp dried shrimp
4 star anise

DIRECTIONS

Heat oil in wok, add ginger garlic, chile and meats. Toss until cooked through. keep aside. Heat more oil and saute the vegetables. Combine meat and vegetables and add breadcrumbs and coriander.

Roll in spring roll pastry and deep fry until golden brown. For the sweet and sour sauce, combine all the ingredients and bring to the boil.

Simmer gently for 5 minutes and serve as dipping sauce with the spring rolls.

Source : http://www.exoticme ats.com/

Marinated Mushrooms

Marinated Mushrooms- Virginia Hospitality Cookbook

3 pounds fresh button mushrooms
1 1/2 cups oil
1/2-oz garlic salad dressing mix
1/2 cup lemon juice
Salt and pepper to taste
2 TBS Accent
2 TBS parsley flakes
2 TBS garlic powder (opt)

Wash and cap mushrooms. Cover in salt water and boil 1 minute. Drain. Prepare marinade from rest of ingredients. Pour over caps and chill minimum of 24 hours. Drain and serve cold. About 36.
NOTE: Garlic powder gives them a very strong taste.

Salty Roasted Pumpkin Seeds

Roasted pumpkin seeds are a try them you will like them kind of thing.


Salty Roasted Pumpkin Seeds

Ingredients
1 1/2 cups pumpkin seeds
2 tablespoons melted butter (or olive oil)
2 teaspoon kosher salt

Procedures-  Preheat oven to 350F.

Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast themâ€"it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.

In a bowl, toss the seeds with the melted butter, coating thoroughly. Add salt and seasonings.

Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).

Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly.

Chili Crab In Won Ton Cups

Chili Crab In Won Ton Cups

1 16 won ton skins
1 2 tbsp oil
1 1/3 cup scallions
1 can Diced Green Chillies (4 Oz)
6 oz Crab Meat
1 Tbsp Mayonnaise
1 Tbsp Dijon Mustard
1/2 cup Jack Cheese,Shredded

Note: If making up to one day ahead, let crab cups cool out of pan on a rack, then cover and chill. To reheat, set slightly apart on a baking sheet and bake in a 375°F oven until hot, 6-8 minutes.

Lightly brush 1 side of each won ton skin with oil. Centre each square, oiled side down, on a muffin cup (1 1/4 in across bottom). Gently press skin down to line cup smoothly; skin will extend above pan rim.

In a 6-8 inch frying pan, stir 1/2 tsp oil and onions until onions are limp, about 1 minute. Remove from
heat and stir in chillies, crab, mayonnaise and mustard.

Fill each won ton cup equally with crab mixture and sprinkle evenly with grated cheese.

Bake in a 350°F oven until rims of won ton skins are golden and crisp, 8 to 10 minutes (7 to 9 minutes
in a convection oven).

Lift from pan and serve hot.
Yield: 16 appetizers.
(From Appetizers and Finger Foods ("Misscarolp77" ))

Yummy Mummy with Veggie Dip Recipe

Yummy Mummy with Veggie Dip Recipe
I came up with this idea for dressing up a veggie tray for our annual Halloween party, and everyone got really 'wrapped up' in it," says Heather Snow in Salt Lake City, Utah. "Frozen bread dough and dip mix make this a simple and easy appetizer that's as much fun to display as to eat!
* 16 Servings
* Prep: 25 min.
* Bake: 20 min. + cooling

Ingredients

* 1 loaf (1 pound) frozen bread dough, thawed
* 3 pieces string cheese
* 2 cups (16 ounces) sour cream
* 1 envelope fiesta ranch dip mix
* 1 pitted ripe olive
* Assorted crackers and fresh vegetables

Directions
* Let dough rise according to package directions. Place dough on a greased baking sheet. For mummy, roll out dough into a 12-in. oval that is narrower at the bottom. For the head, make an indentation about 1 in. from the top. Let rise in a warm place for 20 minutes.

* Bake at 350° for 20-25 minutes or until golden brown. Arrange strips of string cheese over bread; bake 1-2 minutes longer or until cheese is melted. Remove from pan to a wire rack to cool.

* Meanwhile, in a small bowl, combine sour cream and dip mix. Chill until serving.

* Cut mummy in half horizontally. Hollow out bottom half, leaving a 3/4-in. shell. Cut removed bread into cubes; set aside. Place bread bottom on a serving plate. Spoon dip into shell. Replace top. For eyes, cut olive and position on head. Serve with crackers, vegetables and reserved bread. Yield: 16 servings (2 cups dip).

Yummy Mummy with Veggie Dip published in Simple & Delicious September/October 2008, p33
Beth Layman :)

Smoky Cheddar Coins

Smoky Cheddar Coins

8 tablespoons (1 stick or 1/2 cup) unsalted butter, softened
8 ounces (about 2 cups) shredded smoked cheddar cheese
1/3 cup finely chopped toasted pecans
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 large egg yolks
1 3/4 cups all-purpose flour
1/4 cup chopped pecans, for rolling with divided use

Preheat oven to 300 degrees.
In a large mixing bowl, beat together butter and cheese until blended. Mix in 1/3 cup toasted and chopped pecans, salt and cayenne. Mix in yolks, one at a time, mixing until combined after each. Add flour and mix just until combined.

Scoop dough out onto a lightly floured surface and form into a ball. Evenly divide dough into two pieces. Form each piece into a 9" long log. Scatter 2 tablespoons chopped pecans on work surface and roll one log in pecans to coat. Repeat with remaining pecans and log of dough. Wrap dough tightly with saran wrap, gently pressing nuts into dough. Place into the refrigerator and chill until very firm, at least 2 hours.

Remove logs and unwrap -cut into 1/4" thick slices. Place onto parchment-lined baking sheets and bake, rotating and switching pans halfway through, until slightly darker underneath, about 30 minutes. Remove and carefully transfer coins to a wire rack to cool completely.

Makes about 60 to 70 cookies.

Worm Soup with Bat Wings

Worm Soup with Bat Wings

2 cans (10 3/4 ounces each)Condensed Chicken Noodle Soup
1 jar (16 ounces) Mild Salsa
3 cups water
16 restaurant-style blue corn tortilla chips

* Heat the the soup, picante sauce and water in a 3-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.

* Divide the soup among 8 shallow bowls. Arrange 2 chips on each serving to resemble "bat wings".

Candied Dill Slices

Candied Dill Slices

14 oz. jar of dill pickles
2 cups sugar
1 tsp. mustard seed
1/2 tsp. dill seed (SEED)
1/2 cup of cider vinegar

Drain pickles (see note). In a large bowl, slice dills into 1/4-inch slices. (No thinner.) Add remaining ingredients and stir well.

Cover and leave at room temperature overnight; stir a couple of times until sugar is completely dissolved. Put back in the same jar and refrigerate.

Note: You can use this juice to pickle 1 dozen small or medium eggs.

Korean Style Corn Pancakes

Korean Style Corn Pancakes(serves 4)

1 1/2 cup whole wheat pastry flour
2 tbsp cornstarch
1/2 tsp salt
1/4 tsp black pepper
2 cups ice cold water
2 eggs, beaten
2 1/2 cups fresh (or frozen) corn kernels
6 green onions, finely chopped
4 birds eye chilis, finely chopped

Sauce
1/4 cup soy sauce (japanese, or tamari)
4 tsp rice vinegar
1 tbsp roasted sesame seeds
2 tsp sesame oil
2 garlic cloves, minced

Instructions-
1. For the sauce, simply mix all the ingredients together. Set aside to marinate at room temperature while you prepare the pancakes.

2. In a large mixing bowl, whisk together flour, corn starch, salt and pepper. Add 2 cups ice cold water and mix until smooth and well incorporated. While whisking, add eggs mix until just incorporated, no more. Add corn, green onions and peppers. Again, stir lightly, just to combine.

3. Over medium heat, heat a little bit of olive oil in a cast iron or non stick pan and pour half the batter. Spread to the edges of the pan. Cook for about 8 minutes, until the bottom is nice and golden and the pancake starts to set. Flip it over and continue cooking until the other side is golden, about 5-6 minutes.

4. Slide into a plate and repeat process with rest of the batter.

5. Cut each pancake into 8 wedges.

6. Serve warm with dipping sauce and lots of sauteed vegetables.

7. These pancakes are also delicious served cold and would make a great appetizer.

Tangy Buffet Meatballs

Tangy Buffet Meatballs

2 lbs. ground beef
2 eggs
1/2 tsp. salt
3/4 cup uncooked oats
1/3 cup chili sauce

SAUCE:
1 cup chili sauce
1/2 to 3/4 cup grape jelly

Combine meatball ingredients; mix well. Shape to form 1-inch balls, baking on a rack in a shallow baking pan at 400 degrees for 15-17 minutes. Combine sauce ingredients in a 4-1/2 quart dutch oven.

Cook over medium heat, stirring occasionally until mixture is well blended. Add the meatballs and continue cooking 3-5 minutes or until heated through. Transfer to a chafing dish to serve.
Makes about 5 dozen.

Spicy Black Bean and Corn Salsa

Spicy Black Bean and Corn Salsa
(source: Colorado Collage, pg 20)
4 to 6 cups

16 oz. cooked black beans
16 oz fresh or frozen corn kernels
1/2 cup chopped fresh cilantro
1/4 cup chopped green onion
1/4 cup chopped red onion
1/3 cup fresh lime juice
3 tbsp vegetable oil
1 tbsp ground cumin
Salt and freshly ground black pepper
1/2 cup chopped ripe tomatoes, drained

In large bowl, combine all but tomatoes. Cover and chill at least 2 hours or up to overnight. Just before serving, stir in tomatoes. Serve with blue and white corn chips.

Jimmy Dean Sausage Cheese Balls

Jimmy Dean Sausage Cheese Balls
By: Jimmy Dean

2 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
1 1/2 cups all-purpose baking mix
4 cups shredded sharp Cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 teaspoons black pepper
2 teaspoons minced garlic (optional)

Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1inch balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.

Footnotes- May be prepared ahead and frozen uncooked. To bake from frozen: thaw on baking sheet 15 minutes; bake in preheated oven 20-25 minutes or until golden brown.

Variation- For firmer texture, add 3 cups baking mix and 2 cups shredded cheese to the ingredients listed above.

Saving Tip: One package of 9.6 oz fully cooked Jimmy Dean® Hearty Sausage Crumbles may be substituted for one 16 oz roll of fresh breakfast sausage in most dishes.

Regal Lobster Dip

8 ounces cream cheese
1/4 cup mayonnaise or salad dressing
1 clove garlic, crushed
1 teaspoon grated onion
1 teaspoon prepared mustard
1 teaspoon granulated sugar
Dash seasoned salt
1 (5 ounce) can (about 1 cup) lobster, flaked
3 tablespoons sauterne

Melt cream cheese over low heat, stirring constantly. Blend in mayonnaise, garlic, onion, mustard, sugar and salt. Stir in lobster and cooking sauterne; heat through.

Serve hot with Melba toast and assorted crackers.
Makes 1 3/4 cups.

Seafood Alfredo Dip

Seafood Alfredo Dip

3 tablespoons butter
2 tablespoons all-purpose flour
1 cup heavy cream
2 (4 ounce) cans shrimp, drained
1 (6 ounce) can crabmeat, drained
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon white pepper

Directions- 
1. Melt the butter in a pan over medium heat. Whisk in the flour, and cook to make a smooth paste, about 5 minutes. Gradually stir in the heavy cream. Continue to whisk the mixture until thick and smooth, about 5 minutes. Stir in the shrimp and crabmeat. Add the Parmesan cheese, and stir until melted. Season to taste with salt and white pepper. Serve warm as a dip.

Ham Wraps

Ham Wraps

1 pound sliced ham
8 oz cream cheese
4 oz sour cream
1/4 cup minced onion
2 tablespoons minced chives
1 teaspoon garlic powder

Blend all ingredients together, except ham. Spread mix on ham slices and roll up, securing with toothpicks, cut in thirds for easier serving. Chill for 30 minutes or longer, if possible. Yield: 6 servings.

Fresh Fruit With Orange Cheese Dip

Fresh Fruit With Orange Cheese Dip

Dip:
1 pkg. cream cheese softened
1 C. marshmallow cream
Grated rind from 1 orange

Fresh Fruits:
pears
apples
grapes
pineapple
melon

Orange or lemon juice

Combine dip ingredients; mix well. Slice washed pears and apples; dip into lemon or orange juice to prevent browning; drain. Pour dip into bowl; place in center of large platter. Arrange fruit around dip.