Mary Ann's Complete Recipe Collection -
Appetizers
Mary Ann's Complete Recipe Collection -
Appetizers
1 c. water
1/2 c. butter
1/4 t. salt
1 c. flour
4 eggs
Boil water, butter, and salt until butter melts and begins to boil. Reduce to very low heat. With a wooden spoon, stir in flour until it pulls away from the pan. Remove from heat. Make a well and beat eggs in one at a time. Drop walnut size batter on cookie sheet for miniature puffs. Bake at 375 degrees for 50 minutes or until golden. Slit open and cook 10 minutes more. Makes 8 cream puffs, 12 eclaires, or about 25 appetizer puffs.
I like to fill them (at the last minute, before a party) with chicken salad.
Recipe Contributed by
Mary Ann Laun
1 can (14 ozs.) artichoke hearts, drained and chopped
1 c. mayonnaise-style salad dressing
1 c. grated Parmesan cheese
1 can (4oz.) green chilis
1 clove garlic, minced
2 T sliced green onions
2 T chopped tomatoes
.
In a medium bowl, mix all ingredients except green onions and tomatoes until blended. Spoon into a 9 inch pie plate.
Bake in preheated 350 degrees oven to 20-25 minutes or until lightly browned. Sprinkle wiht green onions and tomatoes. Serve with crackers or chips. Makes 2 cups
Recipe Contributed by
Susan Miali
9-ounce box frozen artichoke hearts, thawed
5 ounces frozen spinach, thawed (about 1/2 cup)
2 slices fresh white sandwich bread, crusts trimmed
1 1/2 cups part-skim ricotta cheese (about 12 ounces)
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon fresh thyme leaves
1 teaspoon kosher salt
Pinch cayenne
1/4 cup freshly grated Parmesan
Vegetable cooking spray
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
Serving suggestion: Strips of yellow or red bell pepper, and endive
Preheat the oven to 350 degrees F. Drain the artichoke hearts and spinach in a colander, pressing with the back of a large spoon to remove excess liquid. Set aside to drain.
In a food processor, pulse the bread to make medium-textured crumbs. Transfer crumbs to a small bowl and set aside.
Put the ricotta, zest, thyme, 3/4 teaspoon salt, and cayenne in the processor and pulse until smooth. Add the artichokes, spinach, and Parmesan; pulse until evenly mixed but chunky. Spray a 4-cup gratin dish with vegetable cooking spray. Transfer the artichoke-spinach mixture to the dish. Heat the olive oil in a medium skillet over medium heat. Add the garlic, cook until aromatic and lightly toasted, about 1 minute. Stir in the bread crumbs and the remaining 1/4 teaspoon salt, cook another minute. Spread the crumbs over the artichoke-spinach mixture. Bake the dip until browned and warmed through, about 45 minutes. Serve warm.
Tips:
-- Use lemon zest instead of lemon juice to add zing to vegetables - it won't turn them brown
-- Frozen artichoke hearts have less than half the calories of the marinated bottled kind.
1 lb. ground pork
6 ozs. sweet Italian sausage, casings removed
2 t. freshly grated ginger
1 small shallot, minced
1/4 c. finely chopped water chestnuts
4 t. low sodium soy sauce
1 T. roughly chopped fresh cilantro
Kosher salt
5 ozs. snow peas (at least 48)
1 t. cornstarch
1 garlic clove, minced
1/2 c. homemade chicken stock or low-sodium canned broth, skimmed of fat
2 t. packed dark brown sugar
1/2 t. chili paste
1. Preheat the oven to 400. In a medium bowl, use a fork to combine pork, sausage, 1 t. ginger, shallot, water chestnuts, 2 t. soy sauce and the cilantro. Use your hands to form the mixture into 1 inch balls, put a small amount of water to cover bottom of roasting pan, then place the meatballs in it.
2. Cook the meatballs in a roasting pan for 20-25 minutes, shaking the pan every 5 minutes to rotate the meatballs and brown the sides evenly.
3. Meanwhile, bring a large saucepan of salted water to a boil. Add the snow peas to the water and cook just until bright green, about 30 seconds. Drain the snow peas and immediately transfer them to an ice bath to prevent further cooking. Drain and set aside.
4. Remove the roasting pan from the oven and transfer the meatballs to a medium bowl. Set aside.
5. In a small bowl, whisk the cornstarch with 1 tablespoon of water. Set aside. Place the roasting pan, and any collected fat, over medium heat. Add the garlic and remaining ginger to the pan. Cook, stirring with a wooden spoon, for 30 seconds. Add the chicken stock to the pan, stirring up any cooked-on bits that have collected on the bottom of the pan. Stir in the remaining soy sauce, the brown sugar, and the chili paste. Bring the mixture to a boil, whisk in the corn starch mixture, and simmer until thickened, about 1 minute. Pour the warm sauce over the meatballs. The meatballs may be held in the sauce in the roasting pan, covered with foil, cover very low heat for 1 hour.
or...
5A Susan's notes: If you don't have time to make the sauce or you make the meatballs ahead and freeze them, use a store-bought teriyaki sauce/glaze. I used the Very Teriyaki from Trader Joe's and thickened it with the cornstarch mixture (equal parts 1 T. water and cornstarch) then served them from the crock pot.
6. Skewer each snow pea with a toothpick. Serve the skewers alongside the warm meatballs.
Recipe Contributed by
Susan Miali
1/2 c. diced red bell pepper
1 pkg(9oz) frozen spinach, thawed and well drained
1/2 c. light mayo
4 oz. crumbled feta cheese
1 clove garlic, pressed
1 pkg reduced fat crescent rolls
1/4 c. (1 oz) grated fresh Parmesan cheese
Preheat oven to 375. Combine bell pepper, spinach, mayo, feta, and garlic. Mix well
Remove crescent dough from package; do not unroll. Thinly slice dough into 20 rounds(a serrated knife works well for this). Arrange evenly on a cookie sheet. Flatten slight using a roller(may need to dust with flour). Top each round with a scoop of spinach mixture; flatten slightly. Sprinkle with Parmesan cheese. Bake 22-24 minutes or until edges are a light golden brown. Serve warm.
Recipe Contributed by
Pampered Chef
12 baby french rolls
1 lb. Tillamook (grated)
1 ripe tomato (medium-large), diced
1/2 bell pepper, chopped
1 pt. olives
1/2 bunch green onions
2 hard boiled eggs, chopped
2 T. olive oil (or salad oil)
paprika
1 t. Worcestershire sauce
salt and pepper
Chop all ingredients small and mix together. Add olive oil and seasonings. Cut top off French roll and scoop out part of roll. Fill with mixture. Wrap each in waxed paper and twist ends. Shut and bake in over 15-20 minutes before serving or until cheese is melted. Serve hot.
Aunt Babe is Viola Pruett Walsh, sister of Bill Pruett (Mary Ann Laun's paternal grandfather). She was a wonderful cook!
Recipe Contributed by
Mary Ann Laun
Preparation time 10 minutes. Bake Time: 5-8 minutes
Alouette Baby Brie Round (I bought at Costco)
Ingredients
4 tbsp. butter
3/4 cup chopped pecans (I bought the candied pecans from TJoe's)
2 tbsp. brown sugar
1 pkg. (8 oz.) Alouette Baby Brie Round, Original
Preheat oven to 325? F.
Melt the butter in a saucepan until it foams, add the nuts and saut? until browned (or if you use the candied pecans just stir around for a minute), add the brown sugar and mix until dissolved. Do not burn.
Carefully remove the white rind from the top of the Alouette Baby Brie.
Arrange the nuts on the top of the cheese.
Transfer to an oven-proof serving dish and bake for 5-8 minutes or until heated through.
Serve with crackers/baquette.
Recipe Contributed by
Susan Miali
1 (16 ounce) package little smokie sausages
1 pound bacon
1 cup brown sugar, or to taste
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut bacon into thirds and wrap each strip around a little sausage. Secure with a toothpick or skewer several of them on one stick. Roll in brown sugar. Arrange the skewers in a roasting pan.
3. Bake until bacon is crisp and the brown sugar melted.
I found this review on a website. I want to try this. Not sure if the bacon will crisp up in the crockpot.
"This recipe is perfect for the slow cooker...just wrap the smokies, and layer in the pot. Once I get two layers in, I add a thin layer of brown sugar and continue with a layer of smokies and brown sugar until I run out of smokies or run out of room! Just let them cook for a few hours and you're all set.
1 jar of Marie's Low-Fat Blue Cheese Dressing
1 12-oz bottle of Frank's Louisiana Hot Sauce
12 oz. shredded Monterrey Jack Cheese
1 package, softened, Low-Fat Philly Cream Cheese
2 whole boneless chicken breasts, cooked and shredded or diced. (It's best to saute this in a non-stick skillet with little or no oil/butter and drain it)
Combine all ingredients in a baking dish and bake at 350 degrees for about
30 minutes, until it's hot and bubbly. Serve with Tostitos "Scoops" tortilla chips.
The low-fat ingredients will keep the oil that rises to the top of the dip to a minimum.
Recipe Contributed by
Jack Fitzgeorge (From Jeff's Survivor Pool)
3 cups pecans
One egg white, whipped with 1 T water
2/3 c. sugar
2 t. kosher salt
1 t. cayanne pepper
2 t. cinnamon
Here is the recipe for 3 cups of pecans, so you can double or triple accordingly:
Whip one egg white w/1 tablespoon of water until frothy. Mix the nuts with the egg white until coated.Strain the nuts in a colander for a few minutes, shaking around to get the excess egg white off.
In a larger bowl, mix 2/3 cups sugar, 2 teaspoons kosher salt, 1 teaspoon cayenne pepper and 2 teaspoons of cinnamon. (Adjust to your tastes)
Mix nuts around in powder mix. Spread in a single layer on a cookie sheet (I use foil sprayed with Pam on the cookie sheet for easier clean up).
Bake at 250 for 30 minutes. Stir and spread them out again. Bake another 30 minutes. Take them out of the oven and stir around, but let them cool on the cookie sheet. Eat them all at once before your husband gets home.
This is Mileen Holland's recipe!
Recipe Contributed by
Susan Miali
Caprese Appetizer
1 lemon, juiced (if you can get a lemon from Susan's tree, hers are the best)
1 small clove garlic, grated or minced
1 cup basil leaves, about 20 leaves, plus a few for garnish
1/3 cup extra-virgin olive oil
1 pint heirloom cherry tomatoes (from Trader Joes), multi colored if available, halved/quartered depending on the size; and deseeded
fresh mozzarella slices, drained, cracker/bread size
baquette slices
Salt and freshly ground black pepper
Combine lemon juice, garlic, basil in food processor or blender, process and stream in extra-virgin olive oil to form a smooth dressing. Right before you are ready to serve this, combine tomatoes, and dressing in a bowl and season with salt and pepper, to taste. Serve with baquette slices on the side.
Garnish with a few torn basil leaves.
The lemon juice instead of balsalmic vinegar keeps the wonderful bright color of the tomatoes.
I made it for GNO after I messed up a different recipe... it was so good. Adapted from a recipe I found online.
Recipe Contributed by
Janet Schneider
1 lbs. salad shrimp (I buy cooked frozen salad shrimp at Trader Joe's)
1/2 lbs. bay scallops
1-2 hass avocado
2-3 tomatoes - diced
1 white onions - diced
1 jalapeno peppers - clean out seeds and chop fine-?use peppers to
taste
cilantro - chopped
6-8 limes
Tostadas or Tortilla chips
I usually add the ingredients by eye, but I would start with the following:
Cut scallops in half ? 1/4 ? 1/2 ?
Put shrimp, scallops, onion, tomatoes, jalapeno in ceramic bowl.
Squeeze limes in to bowl to almost cover the ingredients.
Let sit in refrigerator for at least two hours to ?cook? scallops.
When ready to serve, add diced avocado and chopped cilantro,
Serve with Totadas or Tortilla chips and hot sauce for those who prefer
a little
fire.
Recipe Contributed by
Mary Ann Laun via Alex Kritselis
1/2 lb cheddar cheese
1-2 Tbsp minced dried onion
3 Tbsp minced green pepper
3 Tbsp chopped pimento
3 Tbsp black olives, chopped
2 Tbsp chopped pickle (relish is okay)
1 chopped hard boiled egg
1/2 cup crushed saltines
8 oz cream cheese, softened and whipped
1/2 tsp salt
Combine all ingredients and form into a large ball or 2 small ones and wrap in wax paper. Good to make the day before serving. "Delicious with soda crackers"
This was one of our Christmas gifts we used to make, years ago.
Great flavor.
Recipe Contributed by
Patty for Rose Kuchenski
1 c. flour
1/2 lb. Tillamook cheddar cheese (grated)
1/4 lb. butter
pinch salt
1/8 t. celery seed
Mix all ingredients together with hands. Roll into 1 inch balls. Refrigerate overnight. Bake at 450 degrees for 15 minutes or until light brown. Makes 30
I made these once and put a green olive in the center. Yum! Mary Ann
Recipe Contributed by
Mary Ann Laun
Here are the ingredients. Buy them at a cheap grocery store or steal them from your neighbors..."borrow them":
16 oz Sour Cream
16 oz Refried Beans
8 oz Cream Cheese
1 Green Onion (chopped)
1 Taco Seasoning Package
1 Cup Mexican cheese
Baking Instructions for your cheese dip (yeah I know its a funny looking color):
1. Stand on one foot and shut your left eye. Next, preheat the oven to 350 degrees.
2. Use a heavy shoe or your fingers to soften the cream cheese.
3. Mix all ingredients together (hopefully with a spoon or mixer...not your hands)
4. Put shredded cheese on top of all the mixed ingredients.
Bake this in the oven for at least 30 minutes...maybe longer. Want all cheese to be melted and for it to be really warm. Get some fritos and enjoy!! It's filling but delicious.
And yes... this is the only cooking I can do.
-Michaelangelo
http://kste.iheart.com/onair/armstrong-and-getty-53826/recipe-michaelangelos-world-famous-super-bowl-15531802/#ixzz4XfR9uohn
Recipe Contributed by
Michaelangelo from Armstrong and Getty
2 cups (8 ounces) shredded Swiss cheese
1 cup mayonnaise
1 can (4-1/4 ounces) chopped ripe olives
4 bacon strips, cooked and crumbled
1/4 cup chopped green onions
1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
30 slices snack rye bread
In a small bowl, combine the first six ingredients. Spread a rounded tablespoonful over each slice of bread. Place on an ungreased baking sheet. Bake at 450? for 6-8 minutes or until cheese is melted. Yield: 2-1/2 dozen.
Recipe Contributed by
Taste of Home
1/2 brick cheddar cheese (hmm, how big of a brick)
1/2 c. chopped olives (w/jalepenos if you'd like, yum)
3-4 green onions, chopped
salt
seasoned pepper
salad supreme
2 Tbsp. mayo
Combine all. Spread on rye. Melt at 350.
Recipe Contributed by
Carolyn Wold
2 T red wine vinegar
2 t. hot sauce
1 1/2 t. oil
1 clove garlic, minced
1/8 t. pepper
1 firm avocado, chopped
1 15 oz. can black eyed peas
1 15 oz. can corn kernels
2/3 c. sliced green onions
2/3 cup fresh cilantro
1/2 lb. roma tomato, chopped
Combine all ingredients and chill.
Serve with tortilla chips.
We loved this at Rick's neices home, Christine Fabbri
Recipe Contributed by
Susan Miali
Crab Mousse
1 can cream of mushroom soup
16 oz. Cream cheese
1T Knox gelatin, softened in 1/4 c. cold water
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1 c. mayonnaise
1/4 t. curry powder
6 oz. Crabmeat
Combine soup and cream cheese over heat. Stir to remove lumps. Remove from heat and add all ingredients. Mix well by hand. Pour into a greased mold and refrigerate for 3 hours. Remove from mold and serve with crackers (Ritz)
This has been in the family for years. Karen Holland was the originator. Always a favorite at parties.
Recipe Contributed by
Susan Miali
4 oz. cream cheese, softened
1/2 c. mayo
1 packet zesty italian dressing(dry)
1-2 cucumbers
bagette
dill
Mix cream cheese, mayo, and dressing. Slice bagette into about 1/4+inch slices. Slice cucumber thinly. Spread mixture on bagette slices. Top with a slice of cucumber. Sprinkle a bit of dill on each. Serve on a platter.
Recipe Contributed by
Amy Oberst
1 lb ground beef, browned
1 can tomato soup
Salsa (hmm, it doesn't say how much and I haven't may in a long time)
1 small velvetta cheese
Heat and mix. Can put it in a crockpot to serve warm. Serve with tortilla chips.
Disgusting looking but so yummy.
Endive leaves separated to make a boat
Crumbled blue cheese
Candied pecans chopped (check my recipe or buy the ones from Trader Joe's
Granny Smith Green Apple chopped (personal preference if you want to peal it)
Good Seasons salad dressing made with olive oil and balsamic vinegar or your favorite vinaigrette dressing
Two ways:
For a pretty salad, put the boats on a chilled salad plate and sprinkle the ingredients in the endive boats and drizzle the dressing over them.
For a easy appetizer that doesn't take all that time assembling:
Separate the endive boats and put in a serving dish.
Mix the ingredients together with the salad dressing.
The hungry guests will spoon it into the boats themselves with a small spoon.
Recipe Contributed by
Susan Miali
2 8-oz. packages cream cheese (light works great)
1 c. mayonnaise (light also works here, but DON'T use Miracle Whip!)
1 c. Parmesan cheese
1 4-oz. can fire roasted green chilies
1/2-1 4-oz. can diced jalapeno peppers*, drained
1-2 sourdough baguettes, sliced, and/or crackers
*1/2 can is mild with a little bite, a whole can is definitely on the spicy side, but if you've got taste buds of steel, you might prefer a 7-oz. can. 4 ounces definitely pushes the limit for my husband and I and our kids won't touch it.
Preheat oven to 350. In a medium bowl, combine the ingredients and spread into a 9" pie plate or a small baking dish. Bake for 20-25 minutes or until dip is bubbly and golden brown.
Serve with crackers or baguette slices.
http://www.ourbestbites.com/2010/02/jalapeno-popper-dip.html
Recipe Contributed by
Our Best Bites
Ingredients:
1 (8 ounce) package cream cheese (room temperature)
1/2 cup mayonnaise
1/2 cup cheddar cheese (grated)
1/2 cup parmigiano reggiano
1 (4 ounce) can sliced jalapenos (pickled)
2 jalapeno peppers (chopped, optional)
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano
Directions:
1. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
2. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
3. Bake in a 375F oven until bubbling on the sides and golden brown on top, about 10-20 minutes.
This is from the website:
I had been coming across this recipe for jalapeno popper dip on sites like Big Red Kitchen for a while and I had just been itching to try it. I really like jalapeno poppers and this dip has all of the elements that make jalapeno poppers so good, from the jalapenos to the cream cheese and cheddar cheese to the crunchy bread crumb crust. With the temex kick that I have been on lately it was the perfect time to try this dip out. The jalapeno popper dip was easy to make and the results were great! I increased the amount of jalapenos and added some fresh jalapenos for even more jalapeno flavour and heat. The dip was nice and warm and gooey and oh so tasty! I really enjoyed the spicy cheesy dip and its crunchy topping and I will definitely be making it again. I served the jalapeno popper dip with lime tortilla chips for dipping.
Recipe Contributed by
closetcooking.com
1/8 pound butter (1/4 cup)
10 eggs
1/2 cup flour
1 teaspoon baking powder
1 pint cottage cheese
1 pound cheddar cheese, grated
1 (4 oz) can chopped Jalapeno peppers (more or less as desired)
Melt butter in microwave in an 11x9x2 glass baking dish. Grease dish.
Keep melted butter to mix into batter.
Beat eggs. Add flour, baking powder, peppers, melted butter, cottage cheese, cheddar cheese and salt to taste in that order. Pour into baking dish.
Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees for 25-30 minutes or until brown.
Cut into squares and serve warm.
Christmas 2006 Appetizer competition
Recipe Contributed by
Mary Ann Laun
2 bunches of cilantro
(I just chop off the stem ends about an inch up and throw it away.
Chop the rest up and throw it in a bowl.)
1 can whole corn drained
2 diced tomatoes
1/2c. chopped green onions
1 can drained black eyed peas
When ready to assemble dip,
add 2 avocados peeled and diced
Dressing
2 Tbsp. seasoned rice vinegar
2 tsp tabasco sauce
1 tsp. vegetable oil or canola oil
Mix together and pour dressing over it. Mix well
This is best when done just a couple of hours ahead of time.
You can chop everything up the day before but wait a couple hours ahead of serving to put the dressing on.
Serve it with either Doritos or Tostidos.
Recipe Contributed by
Janna Stevens
1 8 oz pkg. cream cheese, softened
1 Tbsp. lemon juice
1 tsp. Italian seasoning
2 cloves garlic, minced
1 1/2 cups hummus
1 cup chopped cucumber
1 cup chopped tomato
1/2 cup chopped pitted Kalamata olives
1/2 cup crumbed feta cheese
1/3 cup sliced green onions
Pita or tortilla chips
In a medium bowl, beat cream cheese, lemon juice, seasoning and garlic with electric mixer until smooth.? Spread cream cheese mixture into a pie plate.? Spread hummus over cream cheese.? Cover and refrigerate at least 2 hours (can be prepared a day ahead).?? Top with cucumber, tomato, olives, feta cheese and green onion.
Recipe Contributed by
Beverly DeKruyf
1 lb cream cheese
1 can crescent rolls
fresh rosemary
seasoned salt
Place cream cheese on cookie tray. Sprinkle with seasoned salt and lots of fresh rosemary. Take apart crescent rolls and place over the cream cheese into a bundle. Bake at 450 degrees until crescent rolls are done. Serve with crackers.
Recipe Contributed by
Lissa Sherman
Use Fresno Grape leaves (blue label)
Trim tough stems.
Oil
onion
garlic
carrots
jalapeno
rice
black pepper
chili powder
tomato paste
parsley, dill basil and cilantro dry herbes, to taste
Trim grape leves rmoving tough stems
Saute in 1/2 c. oil, 1 chopped onion.
Add 2 large grated carrots
small jalapeno, minced
Toast for 3 minutes in a dry pan, 1 1/2 c. rice.
Add 2 c. water and simmer 10 minutes (cook half way)
Add to vegetables and then add 2 T. tomato paste (or to taste)
Add black pepper and chili powder to taste.
Add herbes
set aside to cool.
Vein side up
fold in and wrap. Set grape leaves int he bottom of a pan. Then layer wrapped leaves. Add 1/2 cup water. Set a plate to weight it down. Steam 20 minutes. Remove and cool. Add juice of two lemons.
Mane is a friend of Mary Ann's at the PCC Shatford Library
Recipe Contributed by
Mary Ann Laun
Steam in 1/2 " of water with parsley, basil, garlic, and lemon on top of clams when cooking.
When opened, drizzle with garlic butter. Take out immediately.
Recipe Contributed by
Mary Ann Laun
1 jar marinated artichoke hearts, chopped (save liquid)
1 can artichoke hearts, #2 size, chopped (1 Lb. 4 oz)
1 bunch green onions, chopped
24 soda crackers, crushed
2 c. cheddar cheese, grated
4 eggs
salt
pepper
Saute hearts in the jar of juice. Add onions. Set aside. Mix by hand the rest of the ingredients. Add to first mixture. Please in buttered 9 x 12 pyrex dish. Bake at 325 degrees for 45 minutes. Cool, cut into 1 inch squares.
hmmm....is #2 = (1 lb., 4 oz?)
Recipe Contributed by
Mary Ann Laun
16 ounces cream cheese, softened
1/2 cup salsa, plus more for dipping
1 tablespoon chili powder
1/4 teaspoon salt
1 avocado, thinly sliced
1 tablespoon lime juice
8 (8-inch) flour tortillas
2 cups fresh baby spinach
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1. In a medium bowl, combine the cream cheese, salsa, chili powder, and salt. In a separate small bowl, lightly sprinkle the avocado with the lime juice to prevent browning.
2. Trim each tortilla to make a roughly 6-1/2-inch square. Spread 3 tablespoons of the cream cheese mixture on a tortilla. Arrange 2 rows of spinach in the center of the tortilla, then top them with a row each of red pepper, yellow pepper, and avocado. Roll the tortilla up tightly and wrap it in plastic wrap. Repeat for the remaining tortillas. Refrigerate the rolls for at least 1 hour and up to 6 hours.
3. Right before serving, slice the rolls crosswise into 1/2-inch pieces and spoon extra salsa into a bowl for dipping.
Serves 10 to 12.
To view the original recipe with photo, go to:
http://jas.familyfun.go.com/recipefinder/display?id=50363
Here are some comments from the website;
I used Tyson Crispy Fried chicken strips and sliced then into thin "julienne" slices - and put them in the middle. They were more hardy that way...
James N
I used red curly edge lettuce instead of spinach, and cucumber slices and roasted red peppers instead of the red and yellow bell peppers. It was quick & easy & delicious! My 12yr. old loved helping me. We made them the night before a BBQ w/ friends and sliced them just before the party. They were a big hit!
Dana S
Recipe Contributed by
Family Fun Magazine
1 16oz. Sour Cream
1 16oz. Refried Beans
1 8oz. Cream Cheese
1 Green Onion (chopped up)
1 Package of Taco Seasoning
1 Cup of Mexican cheese
1. After stretching your hamstrings for 5 minutes, preheat oven to 350 degrees.
2. Soften Cream Cheese (in any odd method possible..I won't judge you.
3. Mix all ingredients together in a big bowl ( better than using the palms of your hands)
4. Put shredded cheese on top of the mixed ingredients.
5. Bake for 30-40 minutes.
6. Have lots of chips for your dip. My favorite is the Frito Scoops chip.
7. Enjoy! Do not be offput by the unusual color. It's delicious. Serve it up hot!
Recipe Contributed by
Armstrong and Getty's MichealAngelo
Here is the recipe for 3 cups of pecans, so you can double or triple accordingly:
Whip one egg white w/1 tablespoon of water until frothy.
Mix the nuts with the egg white until coated.
Strain the nuts in a colander for a few minutes, shaking around to get the excess egg white off. (I didn't do this step for the party and wish I had.)
In a larger bowl, mix 2/3 cups sugar, 2 teaspoons kosher salt, 1 teaspoon cayenne and 2 teaspoons of cinnamon. (Adjust to your tastes)
Mix nuts around in powder mix.
Spread in a single layer on a cookie sheet.
Bake at 250 for 40 minutes. Stir and spread them out again. Bake another 30 minutes. Take them out of the oven and stir around, but let them cool on the cookie sheet. Eat them all at once before your husband gets home.
Mileen brought these to a family party and we all loved them!
Recipe Contributed by
Susan Miali via Mileen Binning
2 spray(s) olive oil cooking spray, divided
2 oz light cream cheese
1/2 cup(s) low-fat shredded cheddar cheese
1 Tbsp fat-free mayonnaise
8 small jalapeno pepper(s)
1/4 cup(s) fat-free egg substitute
3/4 cup(s) cornflake crumbs
Preheat oven to 350?F. Coat a large baking sheet with cooking spray.
In a medium bowl, combine cream cheese, cheddar cheese and mayonnaise; mix well and set aside. Halve jalapenos lengthwise and remove seeds. (Oil and seeds from the peppers can be irritating ? wear gloves or put plastic bags over your hands. And don't rub your eyes.) Stuff jalapeno halves with cream cheese mixture.
Place egg substitute in a shallow dish. Place cornflake crumbs in a separate shallow dish. Dip stuffed jalapeno halves into egg substitute and then roll in cornflake crumbs to coat.
Transfer jalapenos to prepared baking sheet and coat with cooking spray.
Bake until filling is bubbly, about 30 minutes. Serve hot. Yields 2 poppers per serving.
Notes: You can prepare the poppers a day in advance and place them on a covered baking sheet in the fridge. Cook as directed when ready to eat. Or, cook the poppers in advance and then reheat in the microwave.
Was POINTS? Value: 7
Now POINTS? Value: 3
Servings: 8
Preparation Time: 12 min... See More
Cooking Time: 30 min
Level of Difficulty: Moderate
These baked and battered poppers are low in calories but high in flavor. Whip them up for friends and family; they'll be devoured in minutes.
Recipe Contributed by
Mary Ann Laun
12 oz. elbow macaroni
5 oz. of garlic and herb cheese (boursin, alouette, or even herbed cream cheese works, any soft spreadable herbed cheese)
2 1/2 cups shredded sharp cheddar cheese
2 tbsp. cold unsalted butter
2 large eggs
3/4 cups milk
1/4 cup sour cream
pinch salt and pepper
for the crust:
2 cups crushed Ritz Crackers
6 tbsp. butter, melted
1/2 cup shredded sharp cheddar cheese
Preheat oven to 375 degrees and spray 2 mini muffin tins with cooking spray.
Begin by melting the 6 tbsp. of butter and then mixing in the crushed Ritz and the 1/2 cup cheddar. Press about 1 tsp. of crumb mixture into the bottom of the mini muffin tin. Press down until firmly packed. Crust should come up a little on the sides.
Prepare macaroni noodles. Cook in boiling water until a few minutes shy of al dente. When done, strain and then put into a large bowl. Add the herbed cheese, cheddar, sour cream, milk, eggs, cold butter, and salt and pepper. Mix thoroughly until cheese is starting to melt and no large clumps remain. Spoon about 1-2 tsp. of mixture into each well over the prepared crust. Bake for 15 minutes. Remove from oven and let sit at least 10 minutes. If you try to remove them before that, they will crumble as you take them out. After 10 minutes, run a knife around the edges and then gently remove each one. Serve warm. Enjoy!
http://www.oldhous
Made these as an appetizer for Good Friday. Excellent! Everyone loved them! Made mini versions and then ran out of time, so I did 12 cupcake size. Both were perfect!
from Pinterest
http://www.oldhousetonewhome.net/2015/03/mini-macaroni-and-cheese-bites-a-basketball-party.html
Recipe Contributed by
Mary Ann Laun via Pinterest
1 tablespoon unsalted butter, plus extra for buttering the tins
2 1/2 tablespoons all-purpose flour
2 tablespoons very finely chopped pine nuts
1 small jalapeno, seeded and minced (use a grapefruit spoon to seed, it helps!)
6 tablespoons whole milk
1/4 cup grated Gruyere cheese
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
1 large egg, separated
Preheat the oven to 400 degrees F.
Butter a nonstick mini-muffin tin with 12 (1/8-cup) wells that measure 1 3/4 inches in diameter and 3/4-inch deep. Mix 1 tablespoon of the flour with 1/2 the pine nuts in a small bowl. Dust the tins with the flour and nut mixture. Tap out the excess.
Melt the 1 tablespoon butter in a small saucepan over medium-high heat. Stir in the remaining 1 1/2 tablespoons flour and the jalapeno. Cook, stirring, for about 2 minutes. Whisk in the milk and add the cheese, salt, pepper, mustard, and egg yolk. Cool to room temperature.
Beat the egg white until firm but not stiff. Stir a 1/4 of the white into the cheese sauce. Gently fold in the remaining white. Spoon into the prepared tins, sprinkle with the remaining pine nuts, and bake until puffed and golden, 7 to 10 minutes. Cool in the tins on wire racks. When cool, run a small knife around the edge of each souffle. (The souffles will fall as they cool.) They can be prepared up to a day in advance and refrigerated. Bake in the muffin tins in a preheated 400 degree F oven for 5 to 7 minutes before serving.
Recipe Contributed by
Susan Miali
Cut the top off a whole garlic bulb to expose the tips of the cloves. Place in garlic roaster and drizzle or brush lightly with olive oil. Cover and place into a cold oven. Turn oven on the 350 degrees and let garlic bake for about 30 to 40 minutes. At that time, uncover and let bake another 10 minutes or so until it begins to brown and is soft when pierced with a knife. You may baste with more oil or add herbs. Remove from oven and serve. To eat, squeeze a clove directly onto a sliced baguette or cracker.
Recipe Contributed by
Susan Miali
1/2 cup grated Parmesan
Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool. Great to add to salads, pasta or just munch on.
Recipe Contributed by
Susan Miali
1 1/2 c. fresh basil (packed)
1/2 t. salt
1/4 t. fresh ground pepper
1/4 c. Parmigiano reggiano
2 T. pinenuts, toasted
1 t. minced garlic
1/2 c. extra virgin olive oil
Trader Jo's Cheese Tortellini
In a food processor, whirl basil, slat and pepper until chopped fine. Add cheese, pinenuts, garlic and process. While processor is running, add the oliv oil in a steady stream until a moist, smooth sauce is prepared. May be made a day in advance if stored in an airtight container (patty covered with saran wrap to keep the air out.) Serve with tortellili's on a skewer.
Recipe Contributed by
Jeff Kuchenski
Use Shirakiku Brand U.S. No. 1- Extra Fancy Calrose Shirakiku Rice.
(I used to buy it from an Asian market, but I did find it at Vons Pavilion.)
There are no instructions on the 5 lb bag but here's how I make the rice:
Use 3 cups rice
Clean rice, even though it says "talc free" by putting it in the pan, add water, stir it with wooden spoon, pour water out, repeat. Keep rinsing it 5-6 times until the water is clear.
Add 4 cups of water. In medium sauce pan, bring to a boil. Reduce heat to low and simmer, covered, 20 minutes, or until liquid is absorbed. Remove from heat, let stand, covered, 10 minutes.
Fluff with wooden spoon. Add seasoned rice vinegar, maybe 6-8 shakes for this proportion. This gives it a good flavor. Cool.
Use cooled for California rolls. Makes about 8 cups cooked rice.
Note: I like to use the Shirakiku brand seaweed too, our exchange students from Japan said this was a good brand.
Okay, it's time to go deep sea fishing for some fresh fish!
Enjoy!
Recipe Contributed by
Patty Kuchenski
1 (8-ounce) box pitted dates
30 pecan halves
10 to 12 slices bacon
Preheat oven to 400 degrees F.
Stuff each date with a pecan half. Cut each slice of bacon into 3 pieces. Wrap 1 piece around each stuffed date and secure with a toothpick. Bake until bacon is crisp, 12 to 15 minutes. Drain and serve.
Recipe Contributed by
Susan Miali
1 1/2 cups fresh basil leaves (Trader Joe's has large pkg or fresh plant)
1/2 tsp salt
1/4 tsp freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano (Trader Joe's)
2 Tbsp pine nuts (Trader Joe's)
1 clove minced garlic
1/2 cup extra-virgin olive oil
Pasta (I used Trader Joe's cheese tortellini)
In the bowl of a food processer (I have the little one), combine basil, salt, pepper and process a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic, and while the processor is running, add the oil in a thin steady stream until a mostly smooth sauce is formed.
Transfer pesto into a bowl and set aside.
Pesto may be made 1 day in advance; seal air out w/plastic wrap, lay on top to seal air out. Double for larger group.
I put the tortellini on skewers for appetizers and used pesto for dipping.
Recipe Contributed by
Patty Kuchenski
2 (8 ounce) packages cream cheese, softened
1 cup minced celery
1/2 cup chopped green bell pepper
1 teaspoon minced onion
1 (20 ounce) can crushed pineapple, drained
1 cup chopped pecans
In a medium mixing bowl, combine cream cheese, celery, bell pepper, onion, and crushed pineapple. Divide the mixture in half and form two balls out of the mixture. Roll each ball in the pecans. Chill until ready to serve. Serve with crackers.
I haven't made this yet but went to a party where something like this was served. It was so yummy. I went on a search for the recipe on the internet. This sounded closest to what I had. The person who made it was not cooperative when I asked for the recipe. Bah Hum Bug!
Recipe Contributed by
Marcy DeKruyf
4 Tbsp. Minced Onions
8 tsp. Parsley
2 tsp. Garlic Powder
1/2 tsp. Paprika
3 tsp. Salt
Measure ingredients into Ball jar for storage. Blend evenly.
Combine 3 Tbsp. of the mix with a 16-oz sour cream. Stir well. Refrigerate 2-3 hours before serving.
Serve with Vegetables/Crackers/Chips [Fritos]
We made many jars of this for our Christmas gifts in 2012.
Recipe Contributed by
Jeff and Patty Kuchenski
1 pkg cream cheese
1 can black beans
Fischer & Wieser's The Original Roasted Raspberry Chipotle Sauce (available at O'Brien's Market)
Cheddar or jack cheese, grated
Fritos Scoops
Place brick of softened cream cheese on bottom of round dish. (pie size)
Then place a can of rinsed and slightly mashed black beans on top,
Next a layer of the Fischer & Wieser's The Original Roasted Raspberry Chipotle Sauce?,
Maybe a quarter inch thick layer. Then top with cheddar or jack/
Bake till warm and bubbly.
Best served with the Scoops Fritos.
Enjoy!
Recipe Contributed by
Brenda Huegin
1 1/2 c. cooked shrimp, crab or lobster meat, cut in small pieces
1 c. finely chopped celery
1/2 c. finely chopped green pepper
2 T. grated onion
4-6 hard boiled eggs, chopped
1 t. salt
3 T. lemon juice
1 T. Worcestershire sauce
15 drops hot pepper sauce
1 can condensed cream of tomato soup (10.5 oz.)
3--3 oz. cream cheese packages
3 enveloped unflavored gelatin
1 c. cold water
1 c. mayonnaise
Combine first 9 ingredients; mix well. Let stand to blend flavors. Then combine soup and cream cheese in the top of a double boiler. Stir until cheese is melted. Soften gelatin in water for 5 minutes. Add to soup mixture; stir until dissolved. Remove from heat. Cool. When mixture begins to thicken, blend in mayonnaise. Stir in seafood mixture. Turn into greased mold and place in refrigerator until firm. Serve 24 as an appetizer.
Instead of double boiler, I use a microwave on low power.--Mary Ann
Recipe Contributed by
Mary Ann Laun
8 oz cream cheese
1/2 c. mayonnaise
1/2 c. sour cream
3/4 c. shredded parmesan cheese
1 can artichoke hearts (in water)
Whip cream cheese, Add mayo and sour cream. Add parmesan mix. Finely chop artichoke hearts and Mix well. Bake in shallow baking dish 350 degrees for 30 minutes or until bubbly.
Optionally, sprinkle fresh dill on top before baking
Sue brought this to The Family Reunion at Mary Ann's 2005
Recipe Contributed by
Mary Ann Laun
16 oz sour cream
16 oz. refried beans
8 oz cream cheese, softened
green onions, chopped
1 pkg taco seasoning
1 c. Mexican cheeses, grated
Preheat oven to 350
Mix all ingredients, except shredded cheese. Pour into an oven safe dish.
Top with Mexican cheese
Bake for 30-40 minutes, until cheese is bubbling
Recipe Contributed by
Michael Angleo, Armstrong & Getty Soundboard guy
1 12 oz jar Chili Sauce
1 16-18oz jar grape jelly*
2lb frozen meatballs or 2-3 packages cocktail sausages
*note that you could use the smaller jar of jelly instead, I think it's more like 10oz. I like the sweetness of the 18oz jar, but you could make it less sweet with the small jar if you prefer.
Combine jelly and chili sauce in a crock pot an stir until smooth. Heat the mixture if needed to combine. Add meatballs or cocktail sausages and set temperature to low. Cook for 2-5 hours on low. Serve with toothpicks.
http://www.ourbestbites.com/2010/02/sweet-and-sour-meatballs-easy.html
Recipe Contributed by
Our Best Bites
8 sheets thawed frozen phyllo dough divided
nonstick cooking spray (or basil blend oil and kitchen spritzer)
1/4 cup finely grated fresh Parmesan cheese
1/2 cup red pepper jelly
1 tablespoon snipped fresh parsley
6 ounces Gouda or Brie cheese, cut into 1/2 inch cubes
1/4 cup toasted sliced almonds
fresh parley leaves (optional)
Preheat oven to 350. Lay one sheet of Phyllo dough out spray with cooking spray. Lightly sprinkle with about 2 teaspoons of Parmesan cheese. Place second sheet of phyllo over first, pressing sheets together to seal. Repeat layers to complete a stack of 4 sheets, ending with phyllo.
Cut sheets crosswise into four even strips then lengthwise to make 12 squares. Use tart shaper(fingers will do) to press phyllo squares in the mini muffin pan. repeat with remaining phyllo to make 24 shells. Bake 6-8 minutes or until very light golden brown. Remove from oven.
Combine pepper jelly and parsley, mix well. Place one cube of Gouda cheese into each phyllo shell; top evenly with jelly mixture. Bake 3-5 minutes or until phyllo is golden brown and jelly is bubbly. Remove from oven ; garnish with toasted almonds and parsley, if desired. Serve warm.
Yield: 24 appetizers
Oh so good!
Recipe Contributed by
Pampered Chef
1 1/2 pkgs of Pillsbury crescent dough
8 oz. cream cheese
1/2 cup mayo
1 tbs. powdered ranch dressing seasoning
chopped up veggies (black olives, carrots, celery, red pepper, green pepper, broccoli)
1. Spread dough out onto a cookie sheet. (pinch the perforations closed)
2. Bake at 350 for 8-10 minutes (until golden brown)
3. Mix cream cheese, mayo and ranch
4. Spread on crust after it cools and then top with the chopped vegies. Refrigerate.
5. Cut into squares to serve.
**recipe makeover: you can use the reduced fat versions of dough, cream cheese and mayo-it works great!
Vietnamese Rice Paper Wraps
medium shrimp, cooked,
rice vermicelli or rice sticks, boiled for 5 minutes, rinsed and drained
(I add Coco's Asian salad dressing to flavor the noodles)
You can use any vegetables you like. I used
cucumber sliced, seeds removed
red bell pepper
celery
mushrooms
green peas (Chinese style)
Set up a salad roll "station." Line a cutting board with a damp kitchen towel. Fill a large bowl with hot water (not too hot though!) and place it nearby. (Keep some boiling water handy to add to the bowl.) Arrange the ingredients in the order they will be used...: the shrimp, rice vermicelli, and vegetables.
Working with 2 rice paper rounds at a time, dip 1, into the hot water and turn it to wet completely, about 10 seconds. You have to experiment but I find when the stiffness goes way, it is ready.
Lay the round down on the towel.
Repeat with the second rice paper and place it alongside the first. This allows you to work with 1 while the second is being set.
Line the bottom third of the rice paper round with shrimp, Add 1 tablespoon rice vermicelli, and layer the vegetables. Do not overstuff them or the rice paper will break. While pressing down on the ingredients, lift the bottom edge over the filling, then fold in 2 sides. Roll into a cylinder about 1 1/2 inches wide and 4 to 5 inches long. If the paper feels thick, stop three-quarters of the way and trim the end piece. (Too much rice paper can make the rolls chewy.) Repeat with the remaining rice papers and filling.
To serve, cut rolls into 2 or 4 pieces and place them upright on a plate. Serve with the sauce on the side.
I use Asian Peanut dressing
Adapted from Mai Pham's book
Recipe Contributed by
Mary Ann Laun