7-LAYER DIP      > Back to Top <

1-3/4 cups (16-ounce can)  Refried Beans
1 package (1.25 ounces)  Taco Seasoning Mix
1 cup (8-ounce container) sour cream
1 cup (8-ounce container) refrigerated guacamole
1 cup (4 ounces) shredded cheddar cheese
1 cup  Thick & Chunky Salsa
1/2 cup (4-ounce can)  Diced Green Chiles
1/3 cup (about 2) sliced green onions
Tortilla chips   

COMBINE beans and seasoning mix in small bowl. Spread bean mixture in 8-inch-square baking dish.
TOP with sour cream, guacamole, cheese, salsa, chilies and green onions. Serve with tortilla chips.   

NOTE: Can be prepared up to 2 hours ahead and refrigerated.      

ALMOND MUSHROOM PATE      > Back to Top <

APACHE DIP      > Back to Top <

Cut top off of Apache bread and scoop out inside; set aside.  Mix all ingredients together; mixture will be very stiff.  Put mixture into Apache bread.  Replace top.  Bake at 350^o F for 1hour and 10 minutes.  Serve with reserved bread to use for dipping.     

APPETIZER MEATBALLS      > Back to Top <

Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and ketchup; set aside. Mix ground beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown meatballs in a large skillet; drain off excess fat. Pour syrup mixture over  meatballs; simmer 10 minutes, stirring occasionally. Dissolve  cornstarch in water; stir into skillet with pineapple. Cook  and stir until sauce thickens and pineapple is heated through.  Makes 6 to 8 appetizer servings.       

APPETIZERS         > Back to Top <

Appetizers are treats that can be served either at the start of a meal or at a reception or open house.  Listed below are suggestions for quick and easy appetizers, along with some advice to follow for staying within the guidelines for a healthy diet:   

Salsa has become one of America's most popular foods, primarily from teaspoon abundant use as an appetizer.  Not only is salsa tasty, but it contains little or no fat.   For a change from basic salsa, mix with an equal amount of refried beans and top with cheese.  Heat in the microwave and serve hot.   

Chips are the natural companion to salsa, including potato chips and corn chips.  Most potato and corn chips are fried, and therefore, contain a high level of fat.  Baked chips, or even baked pretzels, are a good alternative when used with salsa.  The taste of the salsa generally makes up for any loss of taste from baked rather than fried chips.   

Cut, raw vegetables arranged on a try can make a decorative and colorful appetizer.  Salad dressings make easy vegetable dips, but try to use low-fat versions.  Most regular salad dressings are loaded with fat.  Low-fat sour cream can be mixed with ketchup and garlic powder to make an easy vegetable dip.   

Cream cheese has long been a versatile food to build a quick appetizer around.  Reduced fat cream cheeses are a good choice.  Top cream cheese with any of the following for a quick and easy appetizer:   

green pepper jelly 

drained small shrimp and cocktail sauce
chopped pickle or pickle relish
a dash of Worcestershire sauce and chives
chopped chutney and a dash of curry powder   

Each of these combinations can be served with crackers, thin-sliced toast or chips.       

APPLE DIP      > Back to Top <

8 ounces cream cheese, softened
1/2 cup  mayonnaise
2 medium apples, chopped
1/2 cup  chopped walnuts
1 tablespoon  lemon juice
 
Blend together cheese and mayonnaise. Add apples, nuts, and lemon juice.  Serve with crackers.

APRICOT-TEA GLAZED CHICKEN DRUMETTES      > Back to Top <

2/3 cup apricot preserves
1 tablespoon  unsweetened instant tea
12 chicken drumettes
          
LINE baking sheet with foil.   COMBINE preserves and tea in blender; cover. Blend until smooth. Place drumettes on prepared baking sheet; brush heavily with glaze.   BROIL drumettes, brushing frequently with glaze, for 12 to 15 minutes on each side or until no longer pink near bone.
    





ARKANSAS CAVIAR       > Back to Top <

2 cans black-eyed peas, drained
1 (8-ounce) bottle of zesty Italian dressing
carrots, celery, onion, jalapeno pepper - finely chopped (to taste)

Mix all ingredients together and chill.  Serve with Frito Scoops.       

ARTICHOKE CHILE DIP      > Back to Top <

1 can (14 ounces) artichoke hearts, drained and chopped
1 cup (4 ounces) freshly grated parmesan cheese, divided
3/4 cup sour cream
3/4 cup mayonnaise
1/2 cup (4-ounce can)  diced green chilies
1 clove garlic, finely chopped    Bread cubes, pita wedges or tortilla chips

PREHEAT oven to 350^o F.
COMBINE artichokes, 3/4 cup cheese, sour cream, mayonnaise, chilies and garlic in medium bowl; stir well. Spoon into 1-quart casserole dish. Sprinkle with remaining cheese.   BAKE for 25 to 30 minutes or until bubbly. Serve with bread cubes, pita wedges or tortilla chips.
    

ARTICHOKE DIP       > Back to Top <

1 can artichoke hearts (drained and cut)
1 cup mayonnaise
1 cup sour cream
1 cup parmesan cheese   

Mix together and bake in 350^o F oven for 30 minutes.  Serve with crackers.       

AVOCADO 'N' CRAB COCKTAIL      > Back to Top <

2 ripe avocados
1 medium tomato (chopped)
3 tablespoons finely chopped parsley
3 tablespoons French dressing
1 small onion (finely chopped)
1/4 teaspoon salt
1/2 teaspoon lemon juice
1 pound lump crab meat
4 tablespoons sour cream

Cut avocados in half and remove the stone. Carefully remove the flesh, then dice. Place in bowl with the chopped tomato, onion, parsley, French dressing, salt and lemon juice. Add  crab meat. Carefully mix with other ingredients and spoon  mixture into avocado shell. Place on serving dish and chill  before serving. Serves 4. 

AVOCADO SALSA      > Back to Top <

1 ripe California avocado, diced
1 tomato, diced
1/2 cup corn kernels
juice from 1 lime
2 tablespoons chopped cilantro or to taste
salt
ground black pepper
Ground red cayenne pepper (optional)
Minced jalapeno peppers (optional)  

Combine avocado, tomato, corn, lime juice, and cilantro.  Toss together gently.  Season to taste with salt and pepper.  For a spicier salsa, season with cayenne or minced jalapenos.   Servings: 4        

AWARD WINNING GUACAMOLE      > Back to Top <

15 ripe medium California avocados, seeded and peeled
1 large onion, chopped
3 garlic cloves, crushed
2 tomatoes, diced
1 pound Monterey jack cheese, grated
5 green chilies, diced
1 cup fresh cilantro, finely chopped
1/2 cup fresh lime juice
1 tablespoon Lawry's seasoned salt  

In a large mixing bowl, coarsely mash avocados, leaving some chunks. Add remaining ingredients and mix to blend.   Note: To store Guacamole, place a piece of plastic wrap directly on the surface of the Guacamole and refrigerate.  Servings: 12   

AZTEC PYRAMID AVOCADO DIP      > Back to Top <

3 avocado; *
2 tablespoon lemon juice
1 cup  cream cheese; softened
2 cup  sour cream
1-1/3 ounce taco seasoning mix; 1 package
2 cup  cheddar; sharp, shredded
3 cup  fresh tomatoes; fine chopped
5 green onions; sliced, use all
1/2 cup  black olives; sliced
 
* Use 3 California Avocados (dark skinned type) that have been peeled and pitted.
 
LAYER 1: (Bottom)  Mash the avocados and blend in the lemon juice, mixing well, and spread evenly in a bowl or on a serving plate to the edges of the dish.
LAYER 2:  Beat the cream cheese until smooth and creamy.  Blend in the sour cream, mixing well, and blend in the taco seasoning, blending well. Spread over the avocado layer.
LAYER 3:  Sprinkle the cheddar cheese over the cream cheese mixture.
LAYER 4:  Distribute the tomatoes over the cheddar cheese layer.
LAYER 5:  Spread the green onions over the tomato layer.
LAYER 6:  Top with the black olives.
Serve at room temperature.
Makes about 10 1/2 cups of dip.

SUGGESTED DIPPERS:  Tortilla Chips, Bell peppers, Lobster, Jicama
    

BACON CHEESE DIP      > Back to Top <

1/2 cup sour cream
1/4 pound cheese, Roquefort
3 ounce cream cheese
1/4 teaspoon Tabasco sauce
 4 slices bacon, cooked crisp
1 small garlic clove, diced
1/4 teaspoon celery seed, whole

Put all ingredients into electric blender and blend until smooth. Chill and serve with potato chips or crackers. Yields 1-1/2 to 2 cups.
 

 

BACON-ONION CHEESECAKE      > Back to Top <

BACON ROLL UPS      > Back to Top <

6 ounce cream cheese w/chives
1 tablespoon milk
25 mixed grain sandwich bread
25 bacon cut in halves
 
Combine milk and cheese.  Stir to spreading consistency.  Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces.  Roll bread and wrap with bacon.  Place on broiler pan.  bake at 350^o F for 30 minutes or until bacon browns.  These freeze well.  thaw before cooking.  Yields 50.
 

 

BAKED BRIE WITH FIGS AND HERBS      > Back to Top <

Preheat oven to 425^o F.  In bowl combine first 5 ingredients.  With serrated knife cut Brie in half horizontally; place bottom half on large sheet of foil.  Press half of fig mixture onto bottom half of cheese; cover with top half of cheese.  Press remaining fig mixture onto top of cheese.  Bring edges of foil up around cheese; wrap.  Bake on oven rack until warm, 5-10 minutes.  Let stand 5 minutes.  Unwrap; transfer to serving platter.  Serve with crackers.  Yield:  8 servings   

Nutritional Analysis:  per serving without crackers:  204 calories, 11 gm protein, 15 gm fat, 52 gm cholesterol, 7 gm carbohydrate, 334 mg sodium, 1 gm fiber.      

BAKED KASSERI CHEESE SPREAD      > Back to Top <

12 ounces kasseri or scamorze cheese 
2/3 cup kalamata olives, pitted and quartered
2 tablespoons snipped fresh oregano 
1 clove garlic, minced
1/4 teaspoon crushed red pepper 
French bread, apples, or crackers 
    
Cut cheese into 1/2-inch-thick slices. Layer cheese in the bottom of a shallow 1-quart quiche dish or a 9-inch pie plate, overlapping if necessary. Toss together the olives, oregano, garlic, and red pepper. Sprinkle over the cheese.   Bake in a 450^o F. oven for 8 to 10 minutes or until cheese just begins to melt. Serve immediately on bread, apples, or crackers; re-warm cheese as needed. Makes 12 servings.   

Nutrition facts per serving (spread only): 141 calories, 12 g total fat (7 g saturated fat), 30 mg cholesterol, 350 mg sodium, 1 g carbohydrate, 0 g fiber, 7 g protein. Daily Values: 0% vitamin A, 0% vitamin C, 14% calcium, 0% iron.        

BASIL CHEESE TORTA WITH RED BELL PEPPER STRIPS & PINE NUTS      > Back to Top <

1/2 pound cream cheese; softened
4 tablespoon butter; softened
3/4 cup  basil pesto
1/2 pound provolone, thinly sliced
1/4 cup  toasted pine nuts
1 red bell pepper; roasted, peeled, seeded, and cut into 3" x 3/8" strips
1 small jar sun-dried tomatoes (packed in olive oil)
fresh basil for garnish
 
Mix cream cheese and butter with a fork; add pesto and mix well.
 
Line a small (3-cup) loaf pan or bowl with plastic wrap, leaving several inches of overhang on each side.  Make a thin layer of provolone slices on the bottom and partially up the sides.  Spread 1/3 of the pesto mixture over the cheese; artistically arrange 2 or 3 sun-dried tomatoes, 4-6 bell pepper strips, and about 1 tablespoon toasted pine nuts over the pesto. Repeat layers until all ingredients are used (reserving some of the pine nuts to sprinkle on top), pressing down well between layers.  Chill overnight or for several days.  Serve at room temperature on a platter wreathed with fresh basil sprigs.  Additional toasted pine nuts, sun-dried tomatoes cut into flowers, red bell pepper strips, and fresh basil sprigs may be used as garnish.
 
NOTE: Torta may be presented inverted or not.  Keeps several weeks refrigerated.  Although best served at room temperature, it slices best chilled.  I like to serve it on a platter adorned with grape leaves and small clusters of red and white grapes.
 
VARIATIONS:
Use lemon pesto; substitute slivered toasted almonds for the pine nuts; omit the sun-dried tomatoes and add 1 teaspoon lemon zest to the cream cheese mixture.
 
Use purple pesto; omit the red pepper if desired and increase the sun-dried tomatoes.
 
Use cinnamon basil pesto; omit the sun-dried tomatoes and the red peppers if desired, and use pecans instead of pine nuts.
 

BAY HEAD CREAM CHEESE SPREAD      > Back to Top <

8 ounce Cream cheese
Garlic and curry powders
Chinese duck sauce
 
Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers.   

BEAN DIP 1     > Back to Top <

 "Dump" all ingredients into a crock pot and heat on high until cheese is melted...stirring often to make sure it is well blended. Depending on how hot your crock pot gets, this could take a couple of hours. For office parties, I put it on about 8:00 am and it is ready by 10:30ish. Otherwise, heat cheese and rotel in large microwave dish for about 5 minutes then add the remaining ingredients, mix well, and heat for 5 – 7 minutes more or until hot.

 NOTE:  To make a dinner out of it, brown 1 pound ground beef with onions until done; drain excess fat. Add one package of Taco Seasoning to meat then add meat mixture to cheese mixture. Layer chips in plate then top with meat/cheese mix and add lettuce, tomatoes, green onions, black olives, sour cream and salsa.      

BEAN DIP 2      > Back to Top <

Mix together all ingredients except avocado.  Cover and chill. About one hour before serving, stir in the avocado and chill until serving time.        

BEAN DIP 3

1 pound ground chuck
1 package taco seasoning (Ortega)
3/4 cup water
1 pound refried beans
1 jar (8 ounces) Ortega Taco Sauce (mild)
8 ounces sour cream
1 package (8 ounces) sharp cheddar cheese   

Brown ground chuck and drain grease.  Add taco seasoning mix and water to meat.  Simmer 20 minutes.  Add refried beans to meat mix.  Combine taco sauce and sour cream together.  Mix together with meat mixture.  Stir together.  Cover with cheese.  Bake at 350^o F for 30-45 minutes.  Serve with tortilla chips.    

BITTERSWEET CHOCOLATE ORANGE FONDUE      > Back to Top <

Bring whipping cream and grated orange peel to simmer in heavy medium saucepan. Reduce heat to low. Add chopped chocolate and 1 tablespoons Grand Marnier; whisk until mixture is smooth. Remove fondue from heat and blend in remaining 2 tablespoons Grand Marnier. Transfer fondue to fondue pot. Place over candle or canned heat burner. Serve with cake pieces and fruit for dipping. Yield:  4 servings.     

BLACK BEAN SALSA      > Back to Top <

2 (15-ounce) cans black beans, rinsed and drained
1 (15-1/4-ounce) can whole kernel corn, drained
3/4 cup diced red sweet pepper
1/2 cup thinly sliced green onions
1/3 cup snipped fresh cilantro
1/4 cup lime juice
2 teaspoon ground cumin
1/4 teaspoon garlic salt
Tortilla chips or lettuce cups

In a large bowl, combine beans, corn, red pepper, green onions, and cilantro. Stir together lime juice, cumin, and garlic salt. Pour over bean mixture; toss gently to coat. Serve immediately. (Or, cover and chill in the refrigerator for up to 3 days, stirring occasionally.) Serve with tortilla chips for dipping or in lettuce cups as a side-dish salad. Makes about 5-1/2 cups salsa.      

BLEU CHEESE BALLS      > Back to Top <

8 ounces Cream cheese, softened
2 ounces Bleu cheese
3 tablespoon Chopped celery
1/4 cup  Chopped onion
2 tablespoon Dried parsley
2 tablespoon Dried chives (optional)
Chopped pecans or walnuts, for rolling
 
Mix all ingredients; form into balls. Roll in chopped pecans or walnuts; chill.
 

BLOOMIN SAUCE AND DIP      > Back to Top <

8 ounce sour cream
8 ounce picante sauce (pace medium or hot)
8 ounce cream cheese (room temperature so it is soft)
garlic (to taste)
Lawrys seasoned salt (to taste)
 
Mix and put in refrigerator to thicken for a day.

BLUE CHEESE LOVERS DIP      > Back to Top <

Combine all ingredients in a medium bowl.  Using an electric mixer, beat on high for about one minute serve with dip chips.      

BLUE CHEESE BALL      > Back to Top <

Mix all together and blend until the blue cheese crumbles are mashed and mixed in.  Refrigerate, then roll in a ball and roll in crushed nuts!       

BRAUNSCHWEIGER SPREAD      > Back to Top <

1-1/2 pound Braunschweiger onion, diced
2 tablespoon pickle juice
1-1/2 package cream cheese
4  sweet pickles, diced
3 tablespoon salad dressing
1/2 package cream cheese
salad dressing
milk
 
Mix all ingredients with electric mixer; form into a ball.  Chill for 1 hour.  Frosting: Cream cheese together with small amount of milk and salad dressing to spreading consistency.  Spread over ball and chill for 24 hours.  Serve with crackers.      

BRAUNSCHWEIGER SPREAD      > Back to Top <

1/2 pound Braunschweiger
1/4 cup chili sauce
1 teaspoon horseradish
4 ounces cream cheese
1 to 2 Tablespoons milk (use just enough to make it the right consistency to spread on crackers)

Mix together all ingredients well.  Place in decorative bowl and serve with crackers

BREAD FOR APPETIZERS      > Back to Top <

BRIE EN CROUTE      > Back to Top <

1/2 package puff pastry sheets (1 sheet)
1 egg
1 tablespoon water
1/4 cup toasted sliced almonds (optional)
1/4 cup chopped fresh parsley
1 (1 pound) brie cheese round
 water crackers


THAW pastry sheet at room temperature 30 minute Preheat oven to 400^o F. Mix egg and water.
UNFOLD pastry on lightly floured surface. Roll into 14" square. Cut off corners to make a circle. Sprinkle almonds and parsley in center of circle. Top with cheese. Brush edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2" from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.
BAKE 20 minute or until golden.
LET STAND 1 hour.  Serve with crackers.  Serves 12.

BROCCOLI DIP IN A BREAD BOWL      > Back to Top <

In a large bowl, combine the yogurt and mayonnaise.  Stir in broccoli, pimientos, parsley, onion, dill and garlic powder.  Cover and refrigerate for 3 hours or overnight.  Cut the top fourth off the loaf of bread; carefully hollow out bottom of loaf, leaving a 1/2" shell.  Set the shell and top aside.  Cut removed bread into cubes; place on an ungreased baking sheet.  Bake at 350^o F for 8-10 minutes or until golden brown.  Fill bread shell with dip.  Serve with toasted bread cubes.   Yield:  3 cups.      

BROCCOLI SQUARES      > Back to Top <

Grease 13 X 9 X 2-inch dish with the butter.  Steam broccoli until partly cooked, about 3 minutes  (You can do this in the micro)  cool and press dry. Beat eggs and milk until frothy.  Thoroughly mix flour, baking powder and salt.  Stir into egg mixture, mix well.  Fold in broccoli, cheese and onion. Spoon into baking dish; spread evenly.  Sprinkle with seasoned salt.  Bake in 350^o F oven for 35 minutes      

BUFFALO CHICKEN WINGS      > Back to Top <

In medium bowl, mix onion, garlic, parsley, mayonnaise, sour cream, lemon juice, vinegar, blue cheese, salt pepper and hot red pepper.  Cover and chill 1 hour or longer.  Halve wings at elbow and discard tips.  Do not dredge, crumb or batter wings. Deep fry in 2 1/2 to 3 inches of 375^o F vegetable oil in saucepan or deep fat fryer until crisp and golden on all sides.  Drain well on paper towels.  Melt butter in small saucepan and blend in 1/2 to 1 bottle hot sauce depending on taste.  Place chicken wings in large bowl; pour hot butter sauce over wings and mix well.  Arrange wings on deep platter and serve warm with blue cheese dressing for dipping       

CAJUN PIMENTO CHEESE      > Back to Top <

Combine all ingredients and spread on fresh white or wheat bread.   (Note - add just enough garlic powder and red pepper that you can tell it's there, but not really identify what the "unusual" ingredient is - people will be begging for more!)           

CALABRESE ROLLS      > Back to Top <

CALZONES 1      > Back to Top <

2 cup chopped broccoli, cooked
1 package of pepperoni
1 (8-ounce) package of provolone cheese, sliced
2 cup shredded cheddar cheese
seasonings (garlic powder, basil, oregano)
butter
minced garlic
parmesan cheese   

Preheat oven to 350^o F.   Wrap the frounceen bread loaf in plastic wrap, but do not close ends; let rise. After the bread has thawed and risen, roll out on a floured surface. Using a rolling pin, roll the dough length wise until you have a 12 x 8-inch surface of dough. On one half of the dough, place 3 rows of pepperoni, half of the broccoli, half of the provolone and half of the cheddar, sprinkle with seasonings; repeat with 2 rows of pepperoni, the remainder of broccoli, provolone and cheddar and top with 1 row of pepperoni. Fold the other side of the bread dough to cover all the ingredients. You may want to spread a little water on the edges of the crust so that it will seal together. Crimp the dough edges and place on a large cookie sheet.   Bake for 30 minutes. While the dough is baking, melt butter and minced garlic. After the dough has baked for 30 minutes, take a pastry brush and spread the melted butter and garlic over the dough; sprinkle with parmesan cheese and bake for 10 more minutes or until golden brown. Remove from oven and let sit for 10 minutes before cutting.    

CALZONES 2      > Back to Top <

CAMEMBERT AND WALNUT PATE      > Back to Top <

Blend Camembert in food processor until smooth. Gradually add cream cheese, processing until smooth after each addition. Add lime juice,  process until smooth. Transfer mixture to bowl. Mix in 2 tablespoon nuts.  Season with salt and pepper. Spoon pate into 2 cup bowl. Sprinkle  with additional chopped walnuts.  Serve with toasted baguette slices and crudities like endives and red  pepper strips. If Camembert is very strong, increase amount of cream cheese.  Yield: 4 servings             

CHEDDAR PECAN SPREAD      > Back to Top <

For Cheddar-Pecan Spread, in a food processor bowl, combine cream cheese and sour cream. Cover and process until smooth. Add the cheddar cheese, pecan pieces, green onions, 1/4 teaspoon salt, the 1/4 teaspoon pepper, and the hot pepper sauce. Cover and process until nearly smooth. Cover and chill in the refrigerator until serving time.   

For Pepper biscuits, in a medium bowl, stir together flour, baking powder, the 2 teaspoons pepper, the sugar, soda, and 1/4 teaspoon salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in the 1 tablespoon chives. Make a well in the center of the flour mixture. Add the buttermilk all at once. Using a fork, stir just until moistened.   Turn dough out onto a lightly floured surface. Quickly knead dough by gently folding and pressing 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough to 1/4-inch thickness. Cut with a floured 1-1/2-inch biscuit cutter.   

Place biscuits 1 inch apart on an ungreased cookie sheet. Bake in a 425^o F oven about 10 minutes or until golden. Transfer to a wire rack. Cool.   

To serve, let Cheddar-Pecan Spread come to room temperature. Split each biscuit in half horizontally and spread bottom with a rounded teaspoon of the spread; replace top. Arrange filled biscuits on a serving platter; sprinkle with additional snipped chives, if desired. Makes about 46 appetizers.   

Per appetizer: 77 cal., 5 g total fat (3 g sat. fat), 13 mg chol., 119 mg sodium, 5 g carbo., 0 g fiber, and 2 g pro. Dietary exchanges: 1/2 starch, 1 fat.   

*Note: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using it.
 

CHEESE ALMOND BALL      > Back to Top <

8 ounce Cream cheese, softened
1 cup  Sharp cheddar cheese, shredded
8 ounce Sharp cold pack cheese food, plain or with wine
1 tablespoon Grated onion
1 cup  Toasted sliced almonds
2 tablespoon Chopped parsley
 
Beat cheese, milk, onion and 3/4 cup almonds until well blended. Chill at least one hour.
 
Shape into a ball; wrap in waxed paper and chill several hours or overnight.  Chop remaining almonds; add parsley.  Roll ball in almond parsley mixture.
 
Rewrap cheese ball until ready for use.  Remove from fridge about one hour before needed, unwrap and let come to room temperature.
 
Serve with assorted crackers.

CHEESE AND ONION FONDUE      > Back to Top <

1 ounce butter
1 large onion, very finely chopped
1 garlic clove
5 fluid ounces dry white wine
7 fluid ounces vegetable stock
1 pound Emmental cheese, grated
1 tablespoon cornflour
pinch of salt
freshly ground black pepper
pinch of nutmeg
pieces of French stick bread, to serve   

Melt the butter in a large saucepan, add the onion and cook for 4 or 5 minutes until soft but not brown. Peel the garlic clove, halve, and rub the inside of the fondue pot with the cut side Add about 6 fl ounce of the stock, the wine, and heat until bubbling. Stir in the cheese, then gently stir over a moderate heat until the cheese is fully melted. Don't overheat to the point of boiling, it'll spoil the flavor a bit.  Meanwhile, mix the remaining stock and cornflour together to form a thin paste. Add this to the fondue, and cook for a couple more minutes until thickened. Add the salt, pepper and nutmeg, and stir well. Pour into a fondue pot and set above the burner, serving with pieces of French bread to dunk. (Serves 4)        

CHEESE BALL TIPS & RECIPE      > Back to Top <

Let cream cheese come to room temperature (or use microwave to just soften it).  Mash well with a fork.  Add grated cheese, lemon juice, Worcestershire sauce and paprika.  Mix well.  Add onion and chopped peppers.  Taste and adjust seasoning/s as necessary.  Shape into ball / roll and roll in chopped nuts or parsley.   Put it on plastic wrap to shape/roll.  If I'm using a 'bowl' to shape the 'ball', I put the nuts on the plastic wrap (so they'll be on the outside) and roughly shape the ball/log.  Then I press it into the dish (so it will have a flat bottom and sit on the serving plate) or the cover of a butter (stick) dish, or just roll it as a log.  (If I use the butter dish, it will fit exactly on the bottom part and have a cover!)  I refrigerate / freeze (if I do the nut version described below) and let come to room / spreadable temperature for serving.

** Instead of the onion and pepper, I add finely ground nuts - walnuts or pecans.  That way, too, I can form and freeze the 'log' / ball.  I let it come to room temperature (spreadable) and serve with celery chunks, crackers, etc.   The last couple of years I've substituted an 8 ounces (250g) container of MacLaren Imperial Cheese for one of the packages of cream cheese – tastes great.  (It's a sharp 'spreadable' cheese found in some Ontario grocery stores.)  I've also used a 250 g 'spreadable' cream cheese with it.  No problem.  When I've used the MacLaren cheese, I often optional for the 'light' cream cheese and no one has ever noted a difference.   You could add chipped beef, instead of the pepper. For a different flavor.  
                       
 
   

CHEESE BALL 1      > Back to Top <

Mix all ingredients and shape into ball.  Roll into nuts if desired.  (Works better if this is mixed and left to sit in the fridge overnight).                

CHEESE BALL 2      > Back to Top <

Mix all ingredients (save a little chipped beef to roll in at the end). Form into a ball and roll in extra diced chipped beef.  Chill for 2 hours.               

CHEESE BALL 3      > Back to Top <

Add Accent to cream cheese.  Chop ingredients and add to cream cheese.  Mix and form two balls and sprinkle paprika to garnish.        

CHEESE BALL 4      > Back to Top <

Mix all together and roll in chopped nuts.   If you like this recipe, I changed it a little and added the nuts to the mixture and then stuffed celery with it.  Nice change.           

CHEESE BALL 5       > Back to Top <

At Room Temperature:
3 packages (8 ounces each) cream cheese
1/2 pound grated cheddar cheese
3 tablespoons chopped onions
3 tablespoons chopped pimientos
1-1/2 tablespoons Tabasco sauce
Salt & Pepper to taste
1 cup chopped nuts (to roll ball in)   

Mix all of the above ingredients except nuts and shape into balls.  Chill 1 hour and roll into nuts.                  

CHEESE BALL 6      > Back to Top <

In a mixing bowl, combine the first seven ingredients; mix well.  Shape into two balls; roll in pecans.  Cover and chill.  Remove from the refrigerator 15 minutes before serving.  Serve with crackers.  Yield:  2 cheese balls (1-1/2 cups each)         

CHEESE BALL 7       > Back to Top <

1 package (8 ounces) cream cheese
1 package corned beef
3 teaspoons Worcestershire Sauce
3 teaspoons lemon juice
1 cut up scallion   

Put softened cream cheese in bowl and add 1 teaspoon Worcestershire and 1 teaspoon lemon juice.  Blend with spoon till creamy.  Cut beef in tiny strips with scissors or knife.  Stir together well.  Add rest of Worcestershire and lemon juice.  Form into ball and refrigerate.       

CHEESE BALL 8      > Back to Top <

16 ounces cream cheese
1 package dried chipped beef
1 teaspoon caraway seed (optional)
1 Tablespoon minced onion

Shred the chipped beef, then stir it into the cheese.  Form into a ball and chill.  No need to remove cheese ball from the refrigerator early because it spreads easily right from the start.
 

                     

CHEESE BALL 9      > Back to Top <

8 ounce cream cheese; room temperature
4 ounce blue cheese, crumbled
4 ounce cheddar cheese; shredded
2 teaspoon  mustard; Dijon-style
1 teaspoon  Worcestershire sauce
1/8 teaspoon  garlic powder
1/4 teaspoon  salt
1/2 cup  pecans; finely chopped
2/3 cup  currents
3/4 cup  parsley; chopped

DIPPERS
Assorted Crackers
Apple Wedges

Place the cream cheese, blue cheese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed.  Stir in the pecans and currents.  Taste and adjust seasoning.  Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball.  Roll in the chopped parsley to coat well.  Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving.  Place on a platter surrounded with crackers and apple wedges.               

CHEESE BALL 10      > Back to Top <

1 carton Wispride cheddar cheese with port wine
4 ounce blue cheese
8 ounce cream cheese
1 tablespoon Worcestershire sauce
1 tablespoon finely minced onion   GARNISH
Walnuts, pecans, or parsley
 
Let cheeses soften a little; mix everything (except your choice of garnish) together using electric mixer; form ball; chill for several hours (2 - 24); take from refrigerator 30 minutes before serving; cover with pecans, walnuts (halves or pieces) or parsley.  Surround with crackers.
 

CHEESE DIP      > Back to Top <

Mix in the food processor.  I cooked the cheese in the microwave just to
thicken it up a little and that worked.  There are so many things that you
could do for cheese balls.           

CHEESE STICKS       > Back to Top <

1 cup sifted all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter or margarine
1/2 cup shredded sharp Cheddar cheese
1/2 cup cold water   

Sift flour, baking powder and salt into medium bowl.  Cut in butter or margarine with pastry blender until mixture is crumbly.  Add cheese.  Toss until well blended.  Sprinkle water over mixture and stir lightly with fork until pastry holds together and leaves the side of the bowl clean.  Roll on a floured surface into a 12 x 10-inch rectangle.  Cut in half lengthwise; then cut each half crosswise into 1/2-inch strips.  Lift strips one at a time, twist and place 1-inch apart on ungreased cookie sheets.  Bake at 425^o F for 10 minutes or until lightly golden.  Cool before serving.    Yield:  4 dozen     

CHEESE WAFERS       > Back to Top <

1/2 pound butter or margarine
1/2 pound grated sharp cheese
2 scant cups sifted all-purpose flour
Dash of red pepper
Dash of garlic salt
Dash of onion salt
Dash of Worcestershire sauce   

Let butter and grated cheese stand at room temperature for about an hour before mixing with remainder of ingredients into a stiff dough.  You may use a cookie press or make small balls and flatten to form wafers.  Bake for 10-12 minutes at 375^o F.           

CHEESECAKE DIP      > Back to Top <

3 ounces Neufchatel cheese
2 tablespoons white sugar
3 tablespoons low-fat milk
2 cups frounceen whipped topping, thawed
1 teaspoon vanilla extract

In a mixing bowl, combine the Neufchatel cheese, sugar, and milk. Mix thoroughly until well blended and smooth. Gently combine the frounceen whipped topping and vanilla with the mixture. Serve chilled.    Makes 2 cups 
          

CHICKEN CHEESE BALL      > Back to Top <

1 (5 ounce) can chunk chicken, drained
1 (0.4 ounce) Ranch-Style salad dressing mix
2 (8 ounce) packages cream cheese, softened
1 cup pecans, chopped & toasted
 
Combine chicken, salad dressing mix & cream cheese in a mixing bowl, beat at medium speed with an electric mixer until blended. Shape into a bowl & roll in pecans. Cover & chill.         

CHICKEN FINGERS WITH DIPPING SAUCE      > Back to Top <

1 pound Tyson Individually Fresh Frounceen Boneless Skinless chicken Tenderloins or 1 pound Tyson Holly Farms Fresh Chicken Tenderloins
3/4 cup Progresso Plain Bread Crumbs
3 tablespoons grated Parmesan cheese
2 eggs, beaten
1 cup barbecue sauce

Heat oven to 375^o F. Spray cookie sheet with nonstick cooking spray.

In small bowl, combine bread crumbs and cheese; mix well. Dip chicken tenders
into beaten egg.

Roll chicken tenders in bread crumbs, coating evenly. Place on sprayed cookie
sheet.

Bake at 375^o F for 10 to 15 minutes or until chicken is no longer pink and
coating is crisp. Serve with barbecue sauce for dipping. Makes 12 fingers        

CHICKEN WINGS FRICASSEE      > Back to Top <

Cut chicken wings into three sections; discard wing tips.  In a resealable plastic bag or shallow bowl, combine flour, seasoned salt and 1/2 teaspoon pepper.  Add wings; toss to coat evenly.  In a large skillet, brown wings on all sides in oil.  Add onions and garlic; cook until tender.  Stir in the water, salt and remaining pepper; mix well.  bring to a boil; reduce heat.  Simmer, uncovered, for 30-35 minutes or until chicken juices run clear.  Serve over rice.   Yield:  4 servings           

CHILE AND CHEESE SPIRALS      > Back to Top <

4 ounces cream cheese, softened
1 cup (4 ounces) shredded cheddar cheese
1/2 cup (4-ounce can) Diced Green Chiles
1/2 cup (about 3) sliced green onions
1/2 cup (2 1/4-ounce can) chopped ripe olives
4 (8-inch) soft taco-size flour tortillas
Garden Style Salsa   

COMBINE cream cheese, cheddar cheese, chilies, green onions and olives in medium bowl.

SPREAD 1/2 cup cheese mixture over each tortilla; roll up. Wrap each roll in plastic wrap; refrigerate for 1 hour.

REMOVE plastic wrap; slice each roll into six 3/4-inch pieces. Serve with salsa for dipping.      

CHILE CON QUESO      > Back to Top <

In a heavy pan, at medium temperature, heat oil. Add onion and cook, stirring, till golden, about 3-4 minute  Add flour and cook, stirring constantly, 1 minute.  Add tomatoes and chilies.  Cook, stirring until thickened, 1-2 minutes.  Add cream and cook, stirring, until it begins to boil, about 1 minute.  Lower heat, and gradually add cream cheese (which has been cut into small pieces) stirring until cheese melts, 1-2 minutes. Gradually still in Monterey Jack cheese. stirring, until melted.  Do not all to boil or cheese might separate.  Serve at once with chips for dipping.

NOTE: To keep warm, or to rehear, place over a pan of hot (but NOT boiling) water.             

CHILI CHEESE BALL      > Back to Top <

1 package Chili seasoning
2 packages Cream cheese (8 ounce ea)
3 Tablespoon Salsa
Shredded Monterey Jack
Chopped nuts

Beat chili seasoning, cream cheese and salsa. Shape into a ball and chill until firm. Roll in shredded cheese and/or chopped nuts.

CHILI DIP      > Back to Top <

1 package (8 3/4 ounces)  frounceen Chili with Beans, prepared according to package directions, kept warm
1 package (8 ounces) cream cheese, softened
1/3 cup  Thick & Chunky Salsa
1/3 cup (about 1 1/2 ounces) shredded cheddar cheese
1/4 cup sliced ripe olives
1/4 cup (about 2) chopped green onions
Tortilla chips or corn chips   

PLACE cream cheese on serving platter; top with chili, salsa, cheese, olives and green onions. Serve with chips.            

CHIPPED BEEF DIP      > Back to Top <

8 ounce cream cheese (room-temperature)
2 teaspoons  milk
1 ea jar (2-1/2 ounces) chipped beef
2 teaspoons  onions (minced)
1 teaspoon  green bell pepper (finely chopped)
1/8 teaspoon  black pepper
1/2 cup  sour cream
1/4 cup  pecans (finely chopped)
1 pound chips or crackers
 
Preheat oven 350^o F. In a large bowl, blend cream cheese and milk. Stir in chipped beef, onion, green pepper, pepper and sour cream. Mix well. Pour into a small baking dish and sprinkle pecans on top. Bake, uncovered, for 20 minutes in a 350^o F oven. Serve hot with chips or crackers.       Yield: 8 servings

 

  

CHIPPED BEEF SPREAD      > Back to Top <

2 packages (8 ounces each) cream cheese
4 tablespoons milk
4 tablespoons instant onion (minced
2 tablespoons diced green pepper
2 jars or packages of chipped beef (chopped fine)
1/4 teaspoon ground black pepper
1 carton (8 ounces) sour cream   

Mix together all ingredients.  Sprinkle chopped pecans on top.  Bake 325^o F at least 20 minutes.  Serve with crackers.  This can be frounceen.           

CHOCOLATE CHIP CHEESECAKE DIP      > Back to Top <

1/2 cup  Raisins
1 tablespoon Brandy
2 cup  Cream Cheese; Softened
1/2 cup  Whipping Cream
1/2 teaspoon  Vanilla Extract
1/4 cup  Dark Brown Sugar
1 teaspoon  Cinnamon; Ground
1/2 cup  Mini Chocolate Chips   GARNISH
 Cinnamon; Ground
 
Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes.  In another bowl, beat the cream cheese and whipping cream until well blended and smooth.  Add the vanilla, mixing well.  Blend in the brown sugar and cinnamon.  Mix in the "slushed" raisins and chocolate chips, blending well.  Garnish with a light dusting of cinnamon.  Serve at room temperature. Makes about 3-3/4 cups of dip.

SUGGESTED DIPPERS:  Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes
 

 

CHOCOLATE FONDUE      > Back to Top <

Sift the cocoa into mixing bowl and set aside. Place the water, sugar, and corn syrup into a pot and bring to boil. Allow to simmer for 10-15 minutes until sugar solution has reduced by about 30%. Pour the cocoa powder into the solution and blend with a whisk until smooth. Return the chocolate mixture to the stove and continue cooking over medium heat. Add heavy cream, bring to boil and allow to simmer for five minutes. Remove from the heat and stir in chopped chocolate. Pour into fondue pot and keep warm.   Makes 4-6 servings.
  

 

CHOCOLATE NUT FONDUE      > Back to Top <

12 ounces Swiss chocolate
8 fl ounces (1 cup) double cream
2 tablespoon brandy or rum
fresh fruit or Viennese fingers, to serve

Break up chocolate into a fondue pot. Add the cream and heat gently, stirring all the time, until the chocolate melts. Stir in the brandy or rum, then leave over a burner to keep warm. Serve with fruit cake, pieces, marshmallows, etc.  (Serves 4)     

CHUNKY CHEESE BALL       > Back to Top <

16 ounces cream cheese, softened
1 tablespoon A-1" Steak Sauce -- 1/2
1/2 teaspoon Worcestershire sauce
1/2 teaspoon curry powder
2 (5-ounce) cans white meat chicken, drained
1/4 cup onion, finely minced
1 clove garlic, finely minced
1/4 cup parsley, finely chopped
1/4 cup pecans, chopped   

With an electric mixer, beat together first four ingredients.  Blend in next three ingredients & 1 tablespoon parsley.  Shape mix. into a log /ball on waxed paper, wrap & chill overnight.  Before serving, roll in parsley & pecans until covered. Makes about 3 cups.       

CHUTNEY DIP      > Back to Top <

4  eggs, hard cooked
3 ounce cream cheese
1 tablespoon Worcestershire sauce
1 tablespoon curry powder
1 dash cayenne pepper
3 dash Tabasco sauce
1/4 teaspoon celery seeds
2 tablespoons mayonnaise
salt
black pepper, ground
4 tablespoons chutney, chopped fine   

Mash eggs with cheese. Add other ingredients, adding chutney last. Chill. Serve as a dip. This keeps well in the refrigerator for several weeks        

CLASSIC GUACAMOLE      > Back to Top <

4 California avocados, seeded and peeled
2 tablespoon lemon juice
1 clove garlic, crushed
1 tomato, finely chopped
1/4 cup finely chopped onion
1/4 teaspoon ground cumin
3 to 4 drops hot pepper sauce
Tortilla chips

Using a fork, coarsely mash avocado with lemon juice and garlic.  Stir in remaining ingredient to blend.  Garnish as desired and serve with tortilla chips.  Servings: 4