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Posts Tagged ‘appetizer’

Swiss Cheese Fondue

Swiss Cheese Fondue

Ingredients
1 garlic clove, halved
2 cups white wine, chicken broth or unsweetened apple juice, divided
1/4 teaspoon ground nutmeg
7 cups (28 ounces) shredded Swiss cheese
2 tablespoons cornstarch
Cubed French bread

Directions
Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set fondue pot aside. In a large saucepan over medium-low heat, bring 1-3/4 cups wine and nutmeg to a simmer. Gradually add cheese, stirring after each addition until cheese is melted (cheese will separate from wine).

Combine cornstarch and remaining wine until smooth; gradually stir into cheese mixture. Cook and stir until thickened and mixture is blended and smooth. Transfer to prepared fondue pot and keep warm. Serve with bread cubes. Yield: about 4 cups.

Recipe found here: Swiss Cheese Fondue

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Hawaiian Crab Canapes

Hawaiian Crab Canapes

Ingredients
1 carton (8 ounces) spreadable chive and onion cream cheese
1 package (3.2 ounces) teriyaki rice crackers
1 can (6 ounces) lump crabmeat, drained
1 jar (12 ounces) pineapple preserves
3/4 cup flaked coconut, toasted
1/2 cup chopped macadamia nuts, toasted
2 tablespoons minced chives

Directions
Spread cream cheese over crackers. Top with crab, preserves, coconut, nuts and chives. Yield: about 4 dozen.

Recipe found here: Hawaiian Crab Canapes

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Chicken Taco Cups

Chicken Taco Cups

Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 envelope reduced-sodium taco seasoning
1 small onion, chopped
1 jar (16 ounces) salsa, divided
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
36 wonton wrappers
Sour cream, chopped green onions and chopped ripe olives, optional

Directions
Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink.

Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.

Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.

Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired. Yield: 3 dozen.

Recipe found here: Chicken Taco Cups

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Sweet & Spicy Jalapeno Poppers

Sweet & Spicy Jalapeno Poppers

Ingredients
6 jalapeno peppers
4 ounces cream cheese, softened
2 tablespoons shredded cheddar cheese
6 bacon strips, halved widthwise
1/4 cup packed brown sugar
1 tablespoon chili seasoning

Directions

Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half.

Combine brown sugar and chili seasoning; coat peppers with sugar mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 350° for 18-20 minutes or until bacon is firm. Yield: 1 dozen.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Sweet & Spicy Jalapeno Poppers

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Ranch Potato Wedges

Ranch Potato Wedges

Ingredients
5 Yukon gold potatoes, cut into wedges
1/4 cup canola oil
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon chili powder
2 cups Daisy Brand Sour Cream
1 packet dry ranch dip mix
1/2 cup heavy cream
1/4 cup bacon bits
1/4 cup sliced green onions

Directions
Pre-heat the oven to 425 degrees. In a large bowl, combine the potatoes, oil, salt, pepper and chili powder.

Toss until the potatoes are evenly coated with the seasoning. Spread the potatoes out on a sheet tray lined with parchment paper. Bake the potatoes for 25-30 minutes or until tender when pierced with a fork.

While the potatoes are cooking, mix the sour cream, the dip mix and the heavy cream in a medium bowl; combine well. Once the potatoes are done, transfer the wedges to a serving platter. Spoon the sour cream sauce over the potatoes. Top the wedges with bacon bits and green onions.

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Stromboli Ring

Stromboli Ring

Ingredients
1 pound Johnsonville® Mild Ground Italian Sausage
1-1/2 cups (6 ounces) shredded Monterey Jack or part-skim mozzarella cheese
2 eggs
1/2 teaspoon Italian seasoning
1 loaf (1 pound) frozen bread dough, thawed
1 tablespoon grated Parmesan cheese
Marinara sauce, warmed, optional

Directions
In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the Monterey Jack cheese, one egg and Italian seasoning.

On a lightly floured surface, roll dough into an 18-in. x 6-in. rectangle. Spoon sausage mixture over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.

Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals.

Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 28-32 minutes or until golden brown. Serve with marinara sauce if desired. Yield: 12 servings.

Recipe found here: Stromboli Ring

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Black Widow Dip

Black Widow Dip

Ingredients
1 package (8 ounces) cream cheese, cubed
1 cup chopped roasted sweet red peppers
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons minced fresh parsley
1 to 2 tablespoons lime juice
1 garlic clove, chopped
1/2 teaspoon salt
1/4 teaspoon white pepper
Pita chips or assorted vegetables

Directions
In a food processor, combine the first eight ingredients; cover and process until blended.

Serve with pita chips or vegetables. Yield: 1-3/4 cups.

Recipe found here: Black Widow Dip

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Roasted Vegetable Quesadillas

Roasted Vegetable Quesadillas

Ingredients
1 medium onion, chopped
1 medium zucchini, chopped
1 medium sweet red pepper, chopped
1 cup frozen corn, thawed
1 tablespoon California Olive Ranch® Olive Oil
1/2 teaspoon ground cumin
4 tomato flour tortillas (10 inches)
1 cup (4 ounces) shredded Mexican cheese blend
Guacamole, sour cream, salsa and sliced ripe olives, optional

Directions
In a large bowl, combine the vegetables, oil and cumin; toss to coat. Arrange in a single layer in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 10-15 minutes or until tender. Reduce heat to 350°.

Divide vegetable mixture evenly between two tortillas. Sprinkle with cheese. Top with remaining tortillas. Place on an ungreased baking sheet; bake for 8-10 minutes or until cheese is melted.

Cut each quesadilla into six wedges. Garnish with guacamole, sour cream, salsa and olives if desired. Yield: 1 dozen.

Recipe found here: Roasted Vegetable Quesadillas

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Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

Ingredients
48 large fresh mushrooms
1 package (19 ounce) JOHNSONVILLE® Italian Mild Sausage Links (or Ground Italian Sausage)
1/2 cup dry bread crumbs
1 package (8 ounce) cream cheese, softened
2 tablespoons fresh parsley, finely chopped
1 tablespoon lemon juice
3 cloves garlic, minced
1/4 cup Kraft Grated Parmesan Cheese
2 tablespoons Bertolli® Extra Light in Taste Olive Oil

Directions

1 Preheat oven to 400ºF.

2 Remove mushroom stems and discard; set caps aside.

3 Place mushroom caps on foil-lined baking sheets; set aside.

4 Remove sausage casings.

5 In a skillet, heat Bertolli® Extra Light in Taste Olive Oil over medium heat and cook and crumble sausage until no longer pink; drain.

6 Remove from heat. Stir in bread crumbs and set aside.

7 In a bowl, combine the cream cheese, parsley, lemon juice, and garlic until smooth.

8 Combine cream cheese mixture and sausage.

9 Fill each cap with sausage and cream cheese mixture.

10 Sprinkle with Kraft Grated Parmesan cheese.

11 Bake for 14 to 16 minutes or until mushrooms are tender and lightly browned.

12 For the finishing touch, drizzle with Bertolli® Extra Virgin Olive Oil.

Recipe found here: Sausage Stuffed Mushrooms

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Chicken Enchilada Dip Roll-Ups

Chicken Enchilada Dip Roll-Ups

Ingredients
2 – 8 oz. packages cream cheese, softened
1⅓ cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used my garlic press)
1½ Tablespoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded – If you can find a southwest flavored chicken, that would be even better.
½ bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

Directions
Mix cheeses together until well blended.

Add all remaining ingredients and mix well.

Cover and refrigerate for at least one hour.

Place one heaping spoonful onto tortilla.

Spread to edges using a metal spatula.

Roll and cut into slices.

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