Philadelphia Truffles Appy

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 2 teaspoons caraway seeds
• 8 ounces philadelphia cream cheese
• 4 tablespoons fresh parsley (chopped)
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 2 -3 slices pumpernickel bread

Recipe

• 1 mix 1st 5 ingredients & chill for 30 minutes.
• 2 crumble the pumpernickel bread as finely as possible. form the cheese mixture into sml balls & coat w/the pumpernickel crumbs.
• 3 chill for a further 30 minutes & serve.
• 4 note: the recipe included this note - "these cheese balls may be frozen. open freeze till solid, then pack in layers w/dividers in a rigid container. allow to defrost to room temp when ready to serve.".

Marinated Queso Fresco

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 1/2 cup extra virgin olive oil
• 1 teaspoon minced fresh thyme
• 1 clove minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon sweet paprika
• 1 lb queso fresco

Recipe

• 1 cut the queso fresco into 3/4-1 inch cubes.
• 2 in a large, shallow dish, combine all ingredients except cheese.
• 3 (if you want, you could throw them in the food processor for ease).
• 4 stir to combine.
• 5 then add the cheese, toss to coat.
• 6 let stand at room temp for 2 hours before serving.
• 7 however, this can marinate for up to 3 days in the fridge.

Olive Lover's Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 (6 ounce) can pitted ripe olives, chopped
• 1 (5 3/4 ounce) jar stuffed olives, drained and chopped
• 2 celery ribs, chopped
• 2 garlic cloves, chopped
• 2 tablespoons olive oil

Recipe

• 1 combine all ingredients. drizzle with olive oil and toss.
• 2 cover and refrigerate 4 hours or overnight.

Jacketed Olives

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 (10 ounce) jar spanish olives
• 1 cup flour
• 1 dash tabasco sauce
• 6 tablespoons margarine (3/4 stick)
• 1 (5 ounce) jar kraft old english cheese spread

Recipe

• 1 mix cheese spread, margarine and flour. add tabasco sauce to taste. tear off small pieces of the mixture and wrap around each olive, forming into balls. refrigerate the olives for at least an hour.
• 2 bake on a cookie sheet (ungreased) in a preheated 375 degree oven for 15 to 20 minutes, until lightly browned. serve hot.

Hawaiian Pesto

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 cup packed cilantro, fresh
• 1/2 cup chopped macadamia nuts
• 3 ounces parmesan cheese, grated
• 6 chopped scallions
• 2 tablespoons ginger
• 2 tablespoons lemon juice
• 1 clove garlic
• 1 teaspoon sesame oil
• 1/2 teaspoon salt
• 1/2 cup macadamia nut oil or 1/2 cup other oil

Recipe

• 1 combine all ingredients except oil in food processor.
• 2 with processor running, gradually add oil.

Mom's Seasoned Toast

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 loaf italian bread
• 1/4 cup butter
• 1/2 teaspoon celery salt
• 1/2 teaspoon onion powder
• 1/4 cup parmesan cheese (optional)

Recipe

• 1 cut bread into 1/2" thick slices, spread with butter.
• 2 place on baking sheet and sprinkle with spices (and parmesan) and place under broiler until lightly toasted, about 2 minutes.

Hot Wing Cheesy Chicken Dip

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 5
• 1 (15 1/2 ounce) jar of tostitos salsa con queso
• 1 (10 ounce) can chicken meat or 1 cooked chicken breast, shredded
• 1 (8 ounce) package cream cheese, softened
• frank's red hot sauce
• 1 (12 1/2 ounce) package corn chips

Recipe

• 1 combine salsa con queso, cream cheese and chicken in a sauce pan or crockpot.
• 2 cook on medium heat stirring occasionally until cream cheese is melted. serve with corn chips and enjoy.

Hawaiian Chicken Kabobs

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• 8 bamboo skewers (12 inch)
• 1 tablespoon oil
• 1/2 cup finely chopped onion
• 2 tablespoons brown sugar
• 1/4 cup chili sauce
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon allspice
• 1/2 teaspoon ginger
• 1/4-1/2 teaspoon cayenne
• 4 boneless skinless chicken breast halves

Recipe

• 1 heat grill.
• 2 soak bamboo skewers in water for about 30 minutes.
• 3 heat oil in small saucepan over medium-high heat until hot.
• 4 add onion; cook and stir until tender.
• 5 stir in brown sugar, chili sauce, lime juice, salt, allspice, ginger, and cayenne.
• 6 remove from heat.
• 7 cut chicken breast half into 1/2 inch-wide length-wise strips (not cubes!!) add spice mixture, toss to coat.
• 8 weave chicken strips onto skewers.
• 9 when ready to grill, oil grill rack.
• 10 place kabobs on gas grill over medium heat or on charcoal grill 4-6 inches from medium coals.
• 11 cook 7-10 minutes , or until chicken is no longer pink, turning once and brushing frequently with spice mixture.

Savoury Cantaloupe Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1 -3 lb cantaloupe, cut into cubes
• 1 pinch salt
• 1 pinch pepper
• 2 teaspoons olive oil
• 2 teaspoons wine vinegar
• 2 slices soppressata (salami, cut into thin strips)
• 1 tablespoon chives
• 1/2 lb goat cheese
• 6 slices country bread

Recipe

• 1 season melon cubes.
• 2 add vinegar.
• 3 garnish with salami and chives.
• 4 spread cheese on bread and serve alongside.

Savoury Mediterranean Biscotti

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 2 eggs
• 2 tablespoons sugar
• 1/3 cup olive oil
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano (preferably greek)
• 3/4 cup grated parmesan cheese
• 1/4 cup finely chopped sun-dried tomato
• 1/4 cup finely chopped kalamata olive

Recipe

• 1 in large bowl, beat eggs and sugar.
• 2 add olive oil until smooth.
• 3 in bowl, combine flour, baking powder, salt, pepper and basil and oregano.
• 4 stir dry ingredients into egg mixture until blended.
• 5 stir in cheese, sun-dried tomatoes and olives and combine thoroughly.
• 6 divide dough into 2 pieces and shape each into a log about 10 inches long.
• 7 place on parchment-lined cookie sheet and flatten tops slightly.
• 8 bake in preheated 325°f oven for 30 minutes or until pale golden and not quite firm to the touch.
• 9 remove from oven and let cool on baking sheet for 3 minutes.
• 10 transfer to cutting board and slice into 1/2 inch diagonal slices with serrated knife.
• 11 place pieces on baking sheet and return to 325°f oven for 20 to 25 minutes or until firm and dry.
• 12 turn over partway through cooking time.
• 13 cool on rack.
• 14 makes about 3 dozen.
• 15 store in airtight container.

Fruit Heart Kabobs

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 cantaloupe
• 1 honeydew melon
• 1/2 watermelon
• 6 ounces plain nonfat yogurt
• 1 tablespoon orange juice concentrate
• 1 tablespoon honey

Recipe

• 1 cut fruit into 1 inch thick slices.
• 2 using a small heart shaped cookie cutter, cut hearts from melon slices.
• 3 thread fruit hearts onto pop sickle sticks.
• 4 stir together yogurt, orange juice concentrate, and honey and chill for about an hour.
• 5 serve dip with fruit hearts.

Hot Wing Dip

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 (8 ounce) can chicken
• 1 (8 ounce) package cream cheese
• 1/2 cup blue cheese
• 1/2 cup buffalo wing sauce
• 1 cup shredded monterey jack cheese
• 1 (9 ounce) bag tortilla chips

Recipe

• 1 preheat oven to 350.
• 2 layer cream cheese, chicken, blue cheese, buffalo sauce, cheese.
• 3 bake for about thirty minutes or until bubbly.
• 4 or.
• 5 mix all ingredients together in a crockpot. this is a great way to keep your dish hot throughout a party(although it usually doesn't last long!).

Hot-sweet Cucumber Lime Pickles - 3 Day

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• 1 gallon water
• 7 1/2 lbs sliced cucumbers
• 1 cup pickling lime
• 2 quarts vinegar (distilled) or 2 quarts apple cider vinegar (5% acidity)
• 4 1/2 lbs granulated sugar (9 cups)
• 3/8 ounce pickling spices
• 1 tablespoon salt (not iodized)

Recipe

• 1 day 1: soak cucumbers in soaking solution of lime and water for 24 hours, making sure all cucumber slices are covered.
• 2 place a plate on top and weight it with a heavy, clean object, such as a gallon of water.
• 3 day 2: remove cucumbers, wash well until water runs clear.
• 4 soak in clear water for 3 hours.
• 5 drain cucumbers and wash again.
• 6 place cucumbers in the pickling solution and leave overnight.
• 7 day 3: after soaking cucumbers in the pickling solution overnight, pour the pickling solution (reserving the cucumbers) into a very large pot.
• 8 bring to a boil.
• 9 add cucumbers and bring to a boil again.
• 10 boil 35 minutes.
• 11 seal in hot, sterilized, pint or quart canning jars.
• 12 let jars cool and dry.
• 13 label and store.
• 14 chill before serving.
• 15 house specialty appetizers: serve chilled, drained pickles slices in a small bowl.
• 16 surround with bowls of thinly sliced summer sausage, crackers, and thinly sliced cheeses (cheddar, swiss, havarti, etc).
• 17 to assemble, place summer sausage, pickle slice, and cheese on top of each cracker.
• 18 enjoy!

Olive Oil And Balsamic Bread Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1 loaf fresh italian bread, sliced
• 1/2 cup extra virgin olive oil
• 2 -3 teaspoons dark aged balsamic vinegar
• fresh basil leaf, chiffonade (optional)

Recipe

• 1 note: play around a little bit with the olive oil/balsamic vinegar proportions. there should however always be more olive oil than vinegar.
• 2 slice up bread into appetizer sizes and place on a platter.
• 3 in a pretty shallow bowl or plate, pour the olive oil then drizzle the balsamic vinegar around and across the pool of olive oil.
• 4 garnish with fresh basil leaves, if desired.
• 5 take a piece of the bread and lightly dunk into the mixture. take a bite!
• 6 now the roman gods are happy and you should be, too!

How Hot Is Your Heiny? Cheese

Total Time: 8 hrs Preparation Time: 8 hrs

Ingredients

• Servings: 20
• 3 -4 cloves garlic, minced
• 1 tablespoon worcestershire sauce
• 1 teaspoon hot pepper sauce, more to taste
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt substitute
• 8 fluid ounces heineken lager beer
• 4 cups sharp cheddar cheese, grated

Recipe

• 1 combine the garlic, worcestershire sauce, hot sauce, mustard and salt and beat with a hand mixer until smooth.
• 2 blend in the heineken and add the cheese, one cup at a time, and beat until smooth.
• 3 place the cheese in a container and cover and refrigerate overnight before serving.
• 4 serve with crackers or crisp bread.

Pickapeppa Cheese Pepper Jelly Spread

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 16
• 1 (8 ounce) package cream cheese
• 1/4 cup pickapeppa sauce
• red pepper jelly

Recipe

• 1 pour a goodly amount pickapeppa over cream cheese on a small serving plate.
• 2 top with a generous dollop of red pepper jelly.

Ricotta Appetizer Pie

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 4 cups fresh breadcrumbs or 4 cups fresh whole wheat breadcrumbs
• 2/3 cup parmesan cheese, grated
• 1/2 cup butter, melted
• 2 cups ricotta cheese
• 1/2 cup parmesan cheese, best fresh grated
• 1 egg
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• pepper
• 2 cups broccoli, small flowerettes
• 1 cup cauliflower, small flowerettes
• 1/4 lb lox, cut into bite size strips (optional)
• 3/4 cup english cucumber, peeled and sliced
• 4 black olives, quartered
• 7 cherry tomatoes, quartered
• 2 tablespoons black caviar (optional)
• 1 teaspoon capers (optional)

Recipe

• 1 toast fresh crumbs in a 350f degrees oven for 10-15 minutes or until golden.
• 2 transfer to a bowl, stir in 2/3 cup parmesan and the butter.
• 3 press firmly into an 11"x 8" pan with a removeable bottom.
• 4 bake in 350f degrees oven for about 10 minutes.
• 5 ------------filling-------------€æ .
• 6 in a bowl beat together: riccota, 1/2 cup parmesan cheese, egg, salt basil& pepper.
• 7 beat until smooth.
• 8 spoon filling into the crust, smoothing the top.
• 9 bake in 350f oven for 20-25 minutes or until set.
• 10 cool on a rack.
• 11 --------topping----------------.
• 12 blanch broccoli and cauliflower for 1 minute.
• 13 drain and rinse with cold water to stop the cooking, pat dry.
• 14 in diagonal rows;arrange a row of broccoli, then a row of tomatoes, cucumbers, lox with capers (if using), row of cauliflower with the quarter black olives tucked in between each flowerette, then a row of sliced mushrooms etc.
• 15 make these rows compliment each other color wise.
• 16 cut the pie into squares and serve with a fork.
• 17 you can cover this appetizer and refrigerate until you want to serve it.

Easy Vegan Spinach Dip

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1 (14 ounce) package soft tofu
• 1 (10 ounce) package frozen spinach, thawed and squeezed dry
• 1 (12 ounce) jar marinated artichokes
• 1 (1 ounce) envelope ranch dip mix
• 1/2 teaspoon black pepper
• 1 -2 teaspoon garlic powder (or to taste)
• 1 tablespoon onion flakes

Recipe

• 1 combine drained tofu with spices, and blend together (i used my food processor, but a hand blender would work well too). thin out mixure with 1-2 t of marinade from the artichokes, until the consistancy of sour cream.
• 2 add artichokes, roughly chopped into bite-sized pieces.
• 3 add spinach and mix well.
• 4 refrigerate for several hours before serving cold with pumpernickel bread, crackers, or raw vegetables.

Pumpkin Cheese Spread

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1/2 cup chopped pecans (optional)
• 12 ounces softened cream cheese
• 1/2 cup crumbled blue cheese
• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup canned pumpkin
• 2 garlic cloves, minced
• 2 -4 tablespoons sherry wine (sweet or dry)

Recipe

• 1 line a 4-cup mold with plastic wrap.
• 2 in small skillet, melt butter. sauté pecans for 1 minute or until golden.
• 3 in large bowl, beat cream cheese, cheddar cheese, blue cheese, pumpkin and garlic on medium speed until creamy. beat in enough sherry to make desired spreading consistency.
• 4 spoon into mold. cover and refrigerate at least 8 hours or until firm enough to hold shape.
• 5 unmold onto serving plate. press pecans on top.
• 6 serve with crackers.

Fruit Filled Quesadillas

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 5 fresh apricots, halved
• 1/4 cup apricot nectar
• 2 teaspoons sugar, divided
• 1/2 cup sliced fresh strawberries
• 1/2 teaspoon ground cinnamon
• 2 (8 inch) flour tortillas
• butter-flavored cooking spray
• 2 cups reduced-fat vanilla ice cream
• 1/4 cup fresh raspberry

Recipe

• 1 in a nonstick skillet, cook and stir the apricots, nectar and 1 teaspoon sugar over low heat until apricots are tender, about 5 minutes. stir in the strawberries; cover and remove from the heat. combine cinnamon and remaining sugar; set aside.
• 2 in another nonstick skillet, cook one tortilla over low heat for 1-2 minutes on each side or until golden and crisp. spritz one side with butter-flavored spray and sprinkle with half of the cinnamon-sugar. repeat with remaining tortilla.
• 3 place a tortilla sugared side down; spread with fruit mixture. top with remaining tortilla, sugared side up; cut into four wedges. serve each wedge with 1/2 cup of ice cream and 1 tablespoon of raspberries.

Ricotta And Mint Spread

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 6
• 1/2 garlic clove
• 1 1/2 cups whole milk ricotta cheese
• 1/4 cup finely chopped mint
• 1 tablespoon extra virgin olive oil
• flaky sea salt

Recipe

• 1 mince and mash garlic to a paste with 1/4 teaspoon table salt, then stir together with ricotta, mint, and 1/2 teaspoon pepper.
• 2 drizzle with oil and season with sea salt and pepper.

Philadelphia® Creamy Salsa Dip For One

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• Servings: 1
• 1 tablespoon light cream cheese spread
• 1 tablespoon taco bell home originals thick 'n chunky salsa
• 9 ritz crackers
• 1/8 cup carrot
• 1/8 cup celery rib

Recipe

• 1 spread cream cheese spread onto small plate; top with salsa.
• 2 serve as a dip with crackers and carrot or celery sticks.
• 3 jazz it up: sprinkle lightly with chopped fresh cilantro.

Olive Garden Grilled Chicken Flatbread

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 (15 inch) package focaccia bread (this can be purchased at a grocery store)
• 1 chicken breast
• 1 cup alfredo sauce
• 1 grilled red pepper (instructions listed)
• 1/4 cup mozzarella cheese, shredded
• 1/4 cup fresh basil, chopped
• 1 garlic clove

Recipe

• 1 there are several ways to grill peppers. oven - preheat broiler. lightly coat the red pepper with olive oil. grill peppers under the broiler until the skin turns black and the pepper softens slightly. place pepper into a paper bag to cool for approximately 20 minutes, and then peel off the blackened skin. gas grill - turn your flame on high, and with metal tongs, place the pepper on the gas burner. flip over once one side is blackened, continue to do so until the entire pepper has been blackened. place pepper into a paper bag to cool for approximately 20 minutes, and then peel off the blackened skin.
• 2 season chicken breast with salt and pepper, and place in a skillet over medium-low heat with 1 tablespoon of cooking oil. cook chicken breast for about 4 minutes on one side, flip over, and cook chicken breast on the other side. slice chicken breast into small slices.
• 3 preheat oven to 350°f peel garlic clove, cut in half, and rub cut garlic clove over the flat bread. place cooked sliced chicken breast onto flatbread, coat the bread with alfredo sauce, top with half of the grilled red peppers, and sprinkle over mozzarella cheese on top of everything.
• 4 place into the oven and heat until the mozzarella cheese melts (6 to 8 minutes). remove from oven and top with remaining grilled red peppers and chopped basil. slice into smaller pieces.

Crusty Cheese Rings

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 cups all-purpose flour
• 1 cup butter or 1 cup margarine
• 1/2 cup whipping cream
• 2 teaspoons vinegar
• 1/2 cup grated swiss cheese or 1/2 cup monterey jack cheese or 1/2 cup parmesan cheese
• all-purpose flour
• 1 egg , slightly beaten

Recipe

• 1 combine flour and butter in mixing bowl.
• 2 cut butter into flour until slightly smaller than peas.
• 3 mix in cream and vinegar with a fork.
• 4 stir in cheese.
• 5 form dough into a ball.
• 6 roll dough out on floured surface to 1/4" thick.
• 7 cut into rings using a doughnut cutter.
• 8 place rings and centers (holes) on ungreased baking sheet about 1" apart.
• 9 chill for 30 minute.
• 10 brush tops with egg .
• 11 sprinkle with add'l cheese.
• 12 bake at 450 degrees for about 10 minute or until lightly browned.
• 13 serve hot.

Fruit Salsa With Cinnamon Chips

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• 1 cup finely chopped fresh strawberries
• 1 medium navel orange, peeled and finely chopped
• 3 medium kiwi fruits, peeled and finely chopped
• 1 (8 ounce) can unsweetened crushed canned pineapple, drained
• 1 tablespoon lemon juice
• 1 1/2 teaspoons sugar
• 10 flour tortillas
• 1/4 cup butter, melted
• 1/3 cup sugar
• 1 teaspoon ground cinnamon

Recipe

• 1 in a small bowl, combine the first six ingredients. cover; refrigerate until serving.
• 2 for chips, brush tortillas with butter; cut each tortilla into eight wedges. combine sugar and cinnamon sprinkle over tortillas.
• 3 place on ungreased baking sheets. bake at 350°f for 5-10 minutes or just until crisp. serve with fruit salsa.

Ranch Biscuits

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 2 cups biscuit mix or 2 cups baking mix
• 4 teaspoons dry ranch dressing mix
• 2/3 cup milk
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1 teaspoon dried parsley flakes
• 1/8 teaspoon garlic powder

Recipe

• 1 in a bowl, stir the biscuit mix, salad dressing mix and milk until combined.
• 2 drop 2 inches apart into a greased baking sheet.
• 3 bake at 425 degrees for 10-15 minutes or until golden brown.
• 4 in a small bowl, combine melted butter, parsley and garlic powder; brush over warm biscuits.

Migdy's Cream Cheese Dip

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 10
• 1 (8 ounce) package cream cheese
• 1 (24 ounce) bottle mexican salsa
• 4 cups chopped lettuce
• 3 chopped tomatoes
• 2 cups shredded mexican blend cheese

Recipe

• 1 in medium deep square dish, spread cream cheese (evenly).
• 2 add salsa, lettuce and tomatoes.
• 3 spread with cheese and serve.

Neutral - A&b Method - Mozzarella With Tomatoes

Total Time: 8 mins Preparation Time: 3 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 2 large tomatoes, sliced
• 2 -3 slices mozzarella cheese, to taste
• fresh basil, to taste
• vinegar, to taste
• olive oil, to taste
• sea salt, to taste
• any other seasoning, to taste

Recipe

• 1 arrange sliced tomatoes on a plate or serving platter.
• 2 place mozzarella slices over each tomato slice.
• 3 in a small bowl, combine the vinegar and oil.
• 4 pour this mixture over the tomato/mozzarella slices.
• 5 add remaining ingredients by sprinkling over top or garnishing on side.
• 6 these may now be baked in a 350f oven, for a minute or two, or you can eat them without baking.
• 7 (if you're anything like me the tomatoes get eaten and the rest of the ingredients get put back into the cabinet or fridge!).

Pumpkin Butter (cooked)

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 3 1/2 cups pumpkin puree (commercially canned or homemade)
• 4 1/2 cups sugar
• 1 tablespoon pumpkin pie spice
• 1 (1/4 ounce) envelope unflavored gelatin

Recipe

• 1 in a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
• 2 place over medium high heat and bring to a boil.
• 3 reduce heat and simmer, stirring constantly for 5 minutes.
• 4 spoon hot pumpkin mixture into hot jars, filling to within 1/4 inch from top.
• 5 remove air bubbles; wipe jar rims.
• 6 cover at once with metal lids, and screw on bands.
• 7 process in a boiling water bath for 10 minutes.

Homemade Failsafe Margarine

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 cup sunflower oil
• 1 teaspoon liquid lecithin
• 1 cup cold water

Recipe

• 1 pour a little of the water into a blender, then add oil and the liquid lecithin.
• 2 blend briefly on high speed while adding the rest of the water.
• 3 store in refrigerator and use within 2-3 weeks.
• 4 variation: for a very rich cream substitute, add 1 tbsp maple syrup and 2 tsp carob powder.

Ricotta And Fennel Stuffed Artichokes

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 4 large artichokes
• 3 ounces pancetta, diced (or 4 slices bacon)
• 1 onion, chopped
• 1 fennel bulb, trimmed, cord and sliced thin
• 2 cups ricotta cheese
• 1 cup parmesan cheese or 1 cup fontina cheese, shredded
• 1/3 cup wine
• 2 lemons, juice and zest of
• 1/2 cup basil, chopped

Recipe

• 1 rinse artichokes under cold water. cut off top quarter and stem at the base (reserving stem). trim tips of petals with scissors. pare away outer coating of each stem, leaving only the portion at the center.
• 2 in a large sauce pan add 3 inches of water. add artichokes and stems. cook over high heat until boiling; reduce to simmer, cover and cook for 45 minutes or until a petal pulls out easily.
• 3 preheat oven to 375°f.
• 4 in a large skillet cook pancetta (or bacon) and onion over medium high heat until done, stirring frequently.
• 5 add fennel to skillet and cook until limp.
• 6 stir in ricotta, parmesan, wine, lemon zest and juice and basil. set aside.
• 7 lift artichokes out of pot and turn upside down on towel to drain. lift out stem pieces and chop coarsely and then add to skillet (with fennel/ricotta mixture).
• 8 using a small spoon, scop out and discard soft inner leaves and fuzzy choke, leaving the base of the heart intact.
• 9 arrange artichokes, cut side up, in a baking pan. spoon 1 cup of fennel/ricotta mixture into center of each artichoke.
• 10 bake for 20-30 minutes or until golden.

Lemony Minted Pea Dip

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

Ingredients

• 2 cups peas, i use frozen petite, but any frozen peas will work (thawed)
• 1 lemon, juiced (zest before juicing)
• 1 teaspoon lemon zest
• 1/3-1/2 cup mint leaf, loose packed (i just grab two handfuls, you can always add (to taste)
• 4 tablespoons parmesan cheese, fresh grated
• 1 small shallot (optional)
• 1/2-2/3 cup olive oil (if you want, you can use plain yogurt instead of olive oil, it will be a bit creamier, but equally a)
• salt and pepper
• garnish with a lemon slice and a sprig mint

Recipe

• 1 add everything to a food processor except the olive oil or yogurt, salt and pepper, also add the shallot at this point if you want, it is completely optional. pulse until well combined. then slowly add in the olive oil or yogurt and pulse until creamy. finish by seasoning with salt and pepper.
• 2 garnish and serve -- if you want, garnish with a lemon slice and mint sprig and serve with pita chips, bagel chips, baguettes, or vegetables. enjoy!

Nerdmom's Artichoke And Green Chili Dip

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 2 (6 ounce) cans artichokes, drained
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 (4 ounce) can diced green chilies
• 1/4 cup parmesan cheese, grated

Recipe

• 1 pre-heat oven to 375 degrees f. if cooking in the oven. spray baking dish with cooking spray. if using microwave, use glass cooking dish.
• 2 chop up artichoke hearts.
• 3 add cream cheese, sour cream & mayonnaise and mix until smooth (you may mix by hand or with beaters).
• 4 add green chilies and cheese. mix again until well blended.
• 5 place in oven safe dish. bake at 375 degrees for 35 minutes until bubbly and edges begin to brown or microwave for 8 minutes.
• 6 serve warm with crackers, bread, veggies or chips.

Olive Covered Cheese Ball

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 8
• 16 ounces cream cheese, softened
• 2 cups finely shredded cheddar cheese
• 2 tablespoons minced onions
• 2 teaspoons worcestershire sauce
• 1 teaspoon garlic salt
• 1 (8 ounce) jar green olives, sliced
• 1 (8 ounce) can black olives, sliced

Recipe

• 1 combine cream cheese, shredded cheddar, onion, worcestershire and garlic salt in a bowl.
• 2 shape into a large ball and place on decorative plate.
• 3 cover the outside by alternating black and green olives.
• 4 serve with crackers.

Savory Vegetable Dip

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

• 1 pint mayonnaise
• 1 pint sour cream
• 3 tablespoons minced fresh parsley or 1 tablespoon dried parsley
• 3 tablespoons chopped green onions or 1 tablespoon dried onion flakes
• 2 tablespoons dill weed
• 1 tablespoon seasoning salt

Recipe

• 1 mix all ingredients.
• 2 store in refrigerator.
• 3 keeps a very long time.

Mom's Veggie Dip

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 6
• 3/4 cup buttermilk
• 1 pint best foods mayonnaise (do not use any other kind)
• 2 tablespoons dried parsley
• 2 tablespoons dehydrated onion
• 2 teaspoons accent seasoning
• 1 teaspoon garlic salt
• 1 teaspoon onion salt

Recipe

• 1 mix buttermilk and mayonnaise until blended. add the remaining ingredients and mix well.
• 2 place in refrigerator for at least 2 hours or overnight if possible.
• 3 stir well before serving.

Savory Vegan Bean Tart

Total Time: 1 hr 25 mins Preparation Time: 45 mins Cook Time: 40 mins

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup earth balance shortening
• 1/4 cup earth balance whipped spread
• 2 -4 tablespoons ice water
• 1 reg. sized russet potato
• 6 tablespoons olive oil
• 3 large shallots
• 8 ounces button mushrooms
• 1 1/2 teaspoons sea salt
• 2 tablespoons dry wine
• 1 tablespoon apple juice
• 3 large garlic cloves
• 1 teaspoon thyme
• 1 teaspoon basil
• 1 (15 ounce) can cannellini beans
• 1 1/2 tablespoons tahini
• 1 teaspoon agave or 1 teaspoon maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons fresh squeezed lemon juice
• 1 tablespoon flour
• 3 tablespoons warm water
• paprika (to garnish)

Recipe

• 1 preheat oven to 400 degrees.
• 2 to make the crust put all dry ingredients in a bowl or food processor, mix thoroughly, then add chilled shortening and earth balance. either process or cut fat into dry mixture until pea-sized, then add 2-4 tablespoons ice water until mixture is a solid lump of dough (somewhere between not sticky, not dry but perfectly moldable). flour a board, roll out dough so that it can cover a 10 inch tart pan. gently fold in half and place dough in the refrigerator for at least 1/2-1 hour.
• 3 peel and cut the potato very thinly, placing in ice water and set aside.
• 4 cut mushrooms and shallots thinly. in a warm wide bottomed pan, heat 3 tablespoons olive oil and add 1 teaspoons sea salt, mushrooms and shallots. allow the mixture to caramelize on medium-low heat for approximately 10 minutes. add apple juice and wine, saute until the mixture is dry, scraping browned remnants into the mixture. set aside.
• 5 in a small pan, place 3 tablespoons of olive, with thyme, basil and garlic cloves sliced lengthwise. allow to saute for 3-4 minutes until aromatic and garlic is golden. ***you can substitute fresh herbs: 10 leaves, basil, 2 sprigs thyme (de-twigged!).
• 6 put 1 tablespoons flour first into a small mixing bowl and add 3 tablespoons warm water slowly, mix until there are no lumps. in the processor add rinsed beans, tahini, maple/agave, garlic herb oil mixture, vinegar, flour mixture, 1/2 teaspoons salt and lemon juice and process until it is a fine thoroughly acquired paste. then add chilled potatoes and process until pieces are about pea-sized.
• 7 add bean mixture to mushroom mixture and mix thoroughly.
• 8 take the dough, oil tart pan and gently form into crust. pour in filling, smooth with the back of a spoon and dust with paprika. bake 40-50 minutes, or until crust and filling are golden on the edges.
• 9 this dish is best served luke-warm, or chilled! enjoy!

House Of Blues Spinach Artichoke Dip

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 1/2 cups mayonnaise
• 3/4 lb parmesan cheese, freshly grated
• 28 ounces artichoke hearts, drained
• 1/2 lb spinach, cleaned and chopped
• 2 tablespoons hot pepper sauce, to taste
• salt and pepper

Recipe

• 1 in med. bowl, combine mayonnaise, cheese, artichoke hearts, spinach, hot sauce and salt and pepper to taste. transfer to baking dish and bake at 325 degrees until set and lightly browned, about 35-40 minute serve at once.
• 2 serving ideas: serve with crackers, hollow out a round sourdough bread loaf and fill with the dip and use the bread for dipping or just slice up a baquette for dipping!

Neutral - A&b Method - Creamy Avocado Dressing

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 avocado
• 1 clove garlic, crushed
• 2 teaspoons olive oil
• 1/4 cup water
• 2 tablespoons sour cream
• 1 tablespoon fresh dill or 1 tablespoon dried dill
• 1/2 teaspoon sea salt
• 2 tablespoons lemon juice or 2 tablespoons vinegar

Recipe

• 1 peel the avocado, cut into 1" (whatever size will fit in your food processor chute) chunks.
• 2 place all ingredients into food processor and mix until creamy.
• 3 dressing is ready to use.
• 4 note: if you do not have a food processor, you can mash the avocado with a fork (as fine as desired), use a blender, or mixer to create desired consistency.

Houston Junior League Candied Pecans

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 large egg
• 3 tablespoons kahlua or 3 tablespoons grand marnier or 3 tablespoons other strongly flavored liqueur
• 4 cups pecan halves

Recipe

• 1 preheat oven to 325 degrees.
• 2 prepare a large jelly roll pan by lining it with foil and spraying with no-stick spray.
• 3 combine the sugar, salt and cinnamon in a bowl, set aside. combine the egg and the liqueur in a large bowl, stir well with a whisk. add the pecans, and stir well. add sugar to bowl, and stir well to coat.
• 4 spread onto prepared jelly roll pan in a single layer.
• 5 bake for 20-25 minutes or until pecans are lightly toasted and browned, stirring every 10 minutes. it will look like the coating is coming off (it's not). stir from the outside in to keep pecans on the edges from burning, and watch closely since sugar burns easily.
• 6 remove from oven, transfer immediately to wax paper to cool. pecans keep for two weeks in an airtight container.
• 7 makes 4 cups.

Fruit Kebabs With Honey Cream

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 250 g strawberries
• 1 small rock melon
• 4 kiwi fruits
• 1 cup sour cream
• 1 cup thickened cream
• 2 tablespoons honey
• 2 tablespoons chopped mint

Recipe

• 1 peel fruit and cut into bite sized pieces and thread onto small skewers (about 2-3 pieces of fruit on each).
• 2 combine sour cream, thickened cream, honey and mint. mix well.
• 3 serve with fruit for dipping. if you don;t have skewers, serve fruit on a platter and provide toothpicks.

Salatat Bathinjan (eggplant Appetizer)

Total Time: 1 hr 5 mins Preparation Time: 55 mins Cook Time: 10 mins

Ingredients

• 1 eggplant, large, peeled and thickly sliced
• salt
• 8 tablespoons olive oil
• 4 garlic cloves
• 1 hot pepper, medium, finely chopped
• 3 tablespoons lemon juice

Recipe

• 1 sprinkle the eggplant slices with salt. place in strainer or colander, top with a weight and allow to drain for 45 minutes.
• 2 heat the oil in a frying pan, the add the eggplant slices and fry on both sides until they are golden brown. remove the eggplant slices, dice them and set aside in a bowl.
• 3 mash the garlic cloves with salt. add to the diced eggplant along with the hot pepper and lemon juice.
• 4 chill slightly and serve.

Salata Horiatiki (greek Salad)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 lb tomato, ripe and well flavoured
• 1/2 cucumber
• 1 red onion
• 7 ounces feta cheese
• 4 1/2 tablespoons extra virgin olive oil, plus a little extra to serve
• salt, to taste
• 1 tablespoon red wine vinegar
• 1 teaspoon ouzo
• fresh ground black pepper
• 2 tablespoons dill, chopped
• 20 black olives
• 1 teaspoon dried oregano

Recipe

• 1 cut the tomatoes into chunks, and cut the cucumber in half lengthways and then across into thick slices. slice the red onion very thinly. crumble the feta cheese into small chunks.
• 2 put the olive oil, ½ teaspoon salt, the red wine vinegar, ouzo and some black pepper into a large salad bowl and whisk together. add the tomatoes, cucumber and onions and toss together gently.
• 3 add the feta cheese, chopped dill and olives and mix briefly, then divide among four plates.
• 4 drizzle the salad with a little more olive oil, sprinkle with the dried oregano and a little coarsely ground black pepper. serve with some crusty fresh bread.

Mom's Spinach Pizza

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 2 (6 ounce) boxes frozen chopped spinach, defrosted
• 2 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (to taste)
• 1/2 cup black olives, roughly chopped
• 1/2-1 tablespoon salt (to taste)
• 1/4 cup olive oil
• 1 pizza dough, for one pizza (store bought works great)
• cornmeal
• 8 ounces mozzarella cheese (optional)

Recipe

• 1 preheat oven to 450 degrees.
• 2 squeeze defrosted spinach to get as much moisture out as possible.
• 3 add garlic, crushed red pepper, black olives, salt, and olive oil to spinach and mix well.
• 4 prepare dough for baking if necessary, (knead and roll out to fit pan).
• 5 sprinkle cornmeal on pizza pan to prevent dough from sticking and lay dough in pan.
• 6 spread spinach mixture evenly on top of dough, and top with optional mozzarella cheese.
• 7 bake@ 10 minutes or until cheese is melted.
• 8 enjoy!

Savoury Coconut Crisps

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• 1/2 cup sweetened long shred coconut
• 3/4 cup finely grated unsweetened coconut
• 1/2 teaspoon ground coriander seed
• 1/8 teaspoon salt
• 4 large egg whites, lightly beaten

Recipe

• 1 preheat oven to 250°f line a large baking sheet with parchment paper.
• 2 stir together coconut, coriander seed, salt and egg whites in a bowl until combined.
• 3 drop tablespoons of the mixture about 3-inches apart onto baking sheet. cover with another sheet of parchment and roll out the mounds as thinly as you can. the thinner they are, the crisper they will be. tiny holes in the rolled out dough are fine.
• 4 bake until golden, about 20-30 minutes. this will entirely depend on the thinness of the dough and the age of the coconut.
• 5 let cool on cookie sheet on a rack until crisp, about 2 minutes. gently transfer the crisps to rack to cool completely.
• 6 the crisps will keep for 3-4 days, layered between sheets of wax paper or parchment, in an airtight container at room temperature. if they lose their.
• 7 crispness, they can be placed in a low oven for a few minutes to crisp up.

Savoury Potato Roll With Cream Cheese Filling

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 600 g floury potatoes
• 2 eggs
• 1/2-1 teaspoon salt
• black pepper (to taste)
• 1 red onion
• 1 red bell pepper
• 15 fresh basil leaves
• 3 -5 olives
• 100 g feta cheese
• 200 g cream cheese
• salt
• black pepper

Recipe

• 1 preheat oven to 200°c line an appr. 30 cm x 35 cm jelly roll pan with parchment paper (or foil if you prefer); grease paper.
• 2 peel potatoes and grate them finely. mix grated potatoes with eggs and seasonings to form a batter.
• 3 spread the batter in the lined pan. bake in the preheated oven for 20-25 minutes, or until the surface of the roll begins to turn golden.
• 4 to make filling: chop red onion, bell pepper, basil leaves and olives. crumble feta cheese, soften cream cheese, and combine all filling ingredients, mixing until smooth.
• 5 spread the filling on top of the potato cake and roll the cake up.
• 6 wrap the roll in foil or clingfilm and let sit in the fridge for a few hours to set.
• 7 reheat before serving at 225 c for 5-10 minutes. slice, and enjoy!

Neufchâtel, Fig & Prosciutto Crostini

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 1 french baguettes or 1 sourdough baguette, sliced into 24 1/2-inch thick slices
• 2 tablespoons olive oil
• 1 cup fig jam or 1 cup preserves
• 1 cup neufchatel cheese or 1 cup cream cheese
• 6 slices prosciutto, each cut into 4 pieces
• fresh ground pepper, to taste

Recipe

• 1 preheat oven to 350°f.
• 2 arrange the baguette slices on a baking sheet and brush lightly with the olive oil.
• 3 bake until golden, about 10 to 15 minutes.
• 4 transfer to a platter.
• 5 spread each toasted baguette slice with a generous teaspoon of the fig jam.
• 6 top with a dollop of neufchâtel and a piece of prosciutto.
• 7 season with pepper and serve immediately.

Howdy Potatoes

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 2 medium potatoes, baked
• oil
• 1 cup sour cream
• 2 green onions, chopped
• 1 cup cheddar cheese, grated
• 4 slices bacon, fried and crumbled
• 1/2 cup fresh mushrooms, sliced and sauteed
• salt
• butter

Recipe

• 1 cut each baked potato into eight wedges. be sure to leave the skins on .
• 2 heat oil to 400* in deep fryer or deep pan.
• 3 fry potato wedges in hot oil for 1-2 minutes or until golden in color.
• 4 saute sliced mushrooms in a little butter.
• 5 in a mixing bowl combine sour cream, onions, cheese, sauteed mushrooms and salt.
• 6 put dip in a serving bowl and place in middle of round platter and arrange fried potato wedges around bowl.

Olive Cheese Balls

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 10
• 2 cups grated aged cheddar cheese
• 1/2 cup soft butter
• 1 cup flour
• 1 teaspoon paprika
• 30 stuffed olives (approx)

Recipe

• 1 blend cheese and butter in mixer.
• 2 add flour and paprika mix until blended.
• 3 with floured hands form a one teaspoon ball around each olive.
• 4 place on baking sheet and freeze or bake.
• 5 bake at 400 degrees for 10 minute.
• 6 from frozen bake 20 min at 400.
• 7 serve warm.
• 8 i like to freeze them on the baking sheet then transfer to a reseable bag.

Savory Thai Peanut Sauce

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 1/2 cup smooth peanut butter
• 1 1/2 tablespoons sesame oil
• 2 teaspoons soy sauce
• 1/4 teaspoon red pepper flakes
• 4 tablespoons vegetable oil
• 1 pinch cumin

Recipe

• 1 mix all ingredients in a blender.
• 2 serve over rice and steamed veggies or use as a dip.

Olive Cheese Bread

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 1 loaf french bread
• 8 ounces mozzarella cheese, shredded
• 1/2 cup butter, softened
• 1/4 cup mayonnaise
• 1 (6 ounce) can black olives
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Recipe

• 1 mix the butter and the mayonnaise.
• 2 add shredded mozzarella cheese, chopped black olives, garlic powder and onion powder.
• 3 mix well and chill for approximately 30 minutes to allow flavors to blend.
• 4 if you do not have time to chill it is still great.
• 5 preheat oven to 350 degrees.
• 6 cut loaf of french bread in half lengthwise and place on a foil lined cookie sheet.
• 7 spread cheese mixture over each half of bread.
• 8 cut the bread into serving size pieces.
• 9 it is easier to cut at this stage than once it is hot.
• 10 cook at 350 degrees for 10-15 minutes or until the cheese melts.

Philly Tuscan Dip

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon sour cream
• 1/2 cup finely chopped sun-dried tomato
• 1/2 cup chopped black olives
• 1/4 cup finely chopped red onion

Recipe

• 1 mix cream cheese and sour cream in medium bowl until well blended.
• 2 add remaining ingredients; mix well.
• 3 refrigerate 1 hour. serve with assorted crackers and veggies.

Philly Bbq Ranch Chicken Dip

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• 8 ounces cream cheese, softened
• 1/4 cup barbecue sauce
• 6 ounces chicken breasts, strips grilled
• 2 tablespoons ranch dressing
• 1/4 cup red pepper, chopped
• 2 green onions, sliced

Recipe

• 1 spread cream cheese into bottom of 9 inch microwaveable pie plate and top with barbecue sauce and chicken.
• 2 microwave on high for 2 minutes or until heated through and top with remaining ingredients.

Salata De Vinete

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 3 medium sized eggplants
• 1/4 cup sunflower oil
• 1 small onion, minced
• 1 garlic clove, minced
• 1/2 cup mayonnaise
• salt and pepper
• chopped tomato, for garnish
• hard-boiled egg (to garnish)

Recipe

• 1 poke the eggplants with a fork and roast them. you can either roast them in a 350 oven for about 40 minutes or cook them directly over a medium gas flame until the skins blister and char.
• 2 remove the skin from the eggplants, discard any bitter juices, and chop finely with a knife until it resembles a paste.
• 3 in a large bowl combine the chopped eggplant with the oil, mayonnaise, onion and garlic, salt and pepper.
• 4 smooth the top and decorate creatively with veggies, pickles, hard boiled eggs -- .

Olive Crostini

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• 3/4 cup black olives, pitted
• 3/4 cup pimento stuffed olive
• 3 garlic cloves, minced
• 3/4 cup parmesan cheese, grated
• 6 tablespoons butter
• 3 tablespoons olive oil
• 3/4 cup monterey jack cheese, grated
• 1/2 cup fresh parsley, chopped
• 1 1/2 french baguettes, thinly sliced
• salt & pepper

Recipe

• 1 preheat oven to broil.
• 2 coarsely chop olives in a food processor.
• 3 transfer to medium bowl.
• 4 in processor, combine garlic, parmesan cheese, butter, and olive oil until paste forms.
• 5 add this mixture to the olives in the bowl and mix well.
• 6 fold in the monterrey jack cheese and parsley.
• 7 spread each slice of bread generously with the olive mixture and place on cookie sheet.
• 8 broil until bubbly and lightly browned.

Rich Tofu Creme Cheeze

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 1/3 cup smooth cashew butter
• 2 tablespoons fresh lemon juice
• 2 teaspoons maple syrup (a mild sweet syrup.) or 2 teaspoons corn syrup (a mild sweet syrup.) or 2 teaspoons honey (a mild sweet syrup.)
• 1 1/2 cups crumbled firm silken tofu (about 12 oz.)
• 1 teaspoon salt
• 1 pinch of grated nutmeg

Recipe

• 1 place all ingredients in a food processor and process until very smooth.
• 2 chill thoroughly before serving.
• 3 keeps 5-7 days in the refrigerator.

Olive Crostini

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 1 loaf french bread, cut into 12 slices about 1-inch thick
• 1/3 cup green olives
• 1/3 cup ripe olives
• 1 (5 ounce) carton garlic & herb cheese spread

Recipe

• 1 set oven control to broil. place bread on an ungreased cookie sheet. broil 4-6 inches from heat for 30-60 seconds or until lightly browned. mix olives with cheese and spread on bread. broil 1-2 minutes or until cheese is warm.

Savory Swiss Cheesecake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 1 cup finely crushed thin wheat crackers
• 3 tablespoons margarine, melted
• 12 ounces cream cheese
• 16 ounces plain yogurt
• 1 egg
• 1 egg yolk
• 1/4 teaspoon dried basil
• 1/8 teaspoon dried rosemary, crushed
• 2 cups shredded swiss cheese
• assorted cracker

Recipe

• 1 in a bowl, combine cracker crumbs and margarine. press into the bottom of a 9" springform pan. set aside.
• 2 in a mixing bowl, beat cream cheese until smooth.
• 3 add yogurt, egg, egg yolk, basil and rosemary. beat on low until just blended. stir in swiss cheese.
• 4 pour into prepared crust. place pan on baking sheet and bake at 350f for 40-50 minutes.
• 5 carefully run a knife around edge of pan to loosen; cool for 1 hour. refrigerate overnight.
• 6 cut in wedges and serve with crackers.

Neutral - A&b Method - Dill Dip

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

• Servings: 2
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons fresh dill or 1 tablespoon dried dill
• 2 tablespoons parsley, minced
• 2 tablespoons scallions, chopped (vegetable)
• 1/2 teaspoon lemon juice or 1/2 teaspoon vinegar
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper

Recipe

• 1 combine all ingredients in small plastic bowl.
• 2 stir until well blended.
• 3 keep refrigerated.

Houmous With Vegetable Crudites

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 500 g chickpeas
• 1 lemon
• 4 garlic cloves
• 1 tablespoon tahini paste
• 1 teaspoon paprika
• 3 tablespoons parsley
• 3 tablespoons coriander
• 3 tablespoons mint
• 250 g yoghurt
• vegetables

Recipe

• 1 place the chickpeas in a food processor and blend until coarsely chopped. add the remaining ingredients and process until fairly smooth. transfer the mixture to a serving bowl and chill until needed.
• 2 to serve, place the houmous bowl in the centre of a large platter and surround with the crudites of your choice.

Paddy's Cheese Truffles

Total Time: 6 hrs 15 mins Preparation Time: 15 mins Cook Time: 6 hrs

Ingredients

• 8 ounces sharp cheddar cheese, shredded
• 4 ounces cream cheese
• 1/4 cup butter, softened
• 1/4 cup dry sherry
• 1 teaspoon oranges or 1 teaspoon lemon rind, grated
• 1/4 teaspoon dry mustard
• 1/4 teaspoon nutmeg
• 1 1/2 cups almonds, toasted and finely chopped

Recipe

• 1 in food processor, combine first 7 ingredients and process until.
• 2 smooth.
• 3 cover and refrigerate until firm, several hours or overnight.
• 4 spread almonds on plate. drop rounded teaspoonfuls of cheese.
• 5 mixture into almonds and roll to coat and form balls.
• 6 place in fluted candy papers; cover lightly and refrigerate until ready to.
• 7 serve.
• 8 (alternately, wrap carefully and freeze for up to a month.).

Ricotta Fresca And Oven-roasted Tomato Bruschetta

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• Servings: 8
• 8 slices baguette, about 1/2 inch thick, cut on the diagonal
• 1 cup ricotta cheese (ricotta fresca)
• oven-roasted tomato (oven-roasted tomatoes)
• fresh ground black pepper
• salt

Recipe

• 1 toast the baguette slices on a preheated panini grill for 1-2 minutes or in a toaster oven until they are lightly browned.
• 2 spread 2 tablespoons of ricotta fresca over each toast and spread evenly, from crust to crust.
• 3 the ricotta should be almost as thick as the bread slice.
• 4 garnish each bruschetta with a slice or two of oven-roasted tomatoes.
• 5 top each with a few grinds of the pepper mill and a dash of salt.
• 6 serve immediately.

Easy And Delicious Spinach And Artichoke Dip

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

• Servings: 20
• 2 (10 ounce) packages frozen spinach, thawed, drained
• 2 (8 ounce) cans artichoke hearts, drained, chopped
• 1 cup sour cream
• 1/2 cup miracle whip
• 1 cup alfredo sauce
• 1 teaspoon minced garlic
• 2 cups shredded mozzarella cheese

Recipe

• 1 blend all the ingredients together.
• 2 microwave on med high heat until cheese is soft and blended well into the spinach mixture.
• 3 you can also bake it at 350 for 20-25 mins, stirring a couple of times while it bakes.
• 4 serve warm with nachos.

Cranberry Orange & Ginger Chutney

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 tablespoon butter
• 1/2 cup orange juice
• 2 1/2 cups cranberries, fresh or frozen
• 1/2 teaspoon freshly grated ginger
• 1 grated orange, zest of
• 1 small cinnamon stick
• 3/4 cup sugar
• 1 pinch salt

Recipe

• 1 melt the butter in a clean thick bottom pan over medium heat.
• 2 add the orange juice followed by the washed cranberries, ginger, grated orange zest, stick of cinnamon, sugar& pinch of salt.
• 3 bring to a gentle simmer, stirring from time to time, taking great care that ingredients do not stick and burn to the bottom of the pot.
• 4 simmer gently for approximately 10- 12 minutes to ensure that the cranberries have all burst, the liquids have become thickened and the chutney consistency has been achieved.
• 5 remove from heat and allow to cool.
• 6 this is best made 2 or 3 days ahead of time to allow all the flavours to mellow and round out.

Olive Cheese Crescent Wraps

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

Ingredients

• 16 large jalapeno-stuffed green olives
• 1/2 cup shredded cheese, i use mexican flavor (for exact quantity just eyeball)
• 8 ounces crescent rolls

Recipe

• 1 preheat oven to degrees specified on crescent rolls. cut each crescent triangle in half and take an olive and pinch or more shredded cheese to wrap in the crescent roll dough. make sure sealed.
• 2 place on greased cookie sheet and bake for time stated on crescent roll dough.
• 3 cool 10-15 minutes and serve.

Four-ingredient Guacamole - 1 Ww Point

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 12
• 2 avocados, halved, pitted, peeled and chopped
• 1 plum tomato, chopped
• 2 tablespoons onions, finely chopped
• 1/4 teaspoon salt

Recipe

• 1 put the avacado in a medium bowl and gently mash with a fork until chunky. stir in the tomato, onion and salt.
• 2 serve at once or press a piece of plastic wrap directly onto the surface of the guacamole to prevent it from browning and refrigerate up to 3 hours.

Savoury Ricotta Tart

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 frozen savoury sweet tart crust
• 400 g ricotta cheese
• 2 tablespoons grated parmesan cheese
• 2 eggs
• 2 tablespoons chopped chives
• 12 cherry tomatoes
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• salad leaves, to serve

Recipe

• 1 preheat oven to 180 degrees celcius.
• 2 place tart shell in oven 5 minutes.
• 3 beat cheeses, eggs and chives in bowl and season.
• 4 fill tart shell with mixture. bake 10 minutes.
• 5 meanwhile place tomatoes on a baking tray. brush with oil and season. roast in oven last 5 minutes of tart cooking time.
• 6 whisk together oil and vinegar.
• 7 serve tart warm with tomatoes and dressing drizzled over the top.

Houston's Grilled Artichokes With Remoulade

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 large artichokes
• 1 lemon, quartered
• 3/4 cup olive oil
• 4 garlic cloves, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups mayonnaise
• 3 tablespoons green sweet relish
• 2 garlic cloves, minced
• 2 teaspoons capers
• 1 tablespoon anchovy paste (optional)
• 1 teaspoon dijon mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon worcestershire sauce
• salt & freshly ground black pepper

Recipe

• 1 trim the tops and ends of leaves from the artichokes, cut in half lengthwise and remove the fuzzy choke. squeeze a bit of lemon on immediately to prevent browning. if preparing artichokes ahead of time, place them in a bowl of lemon water until ready to boil. if unsure how to properly prep an artichoke, look online for an easy demonstration.
• 2 bring a large pot of water to a boil. meanwhile, preheat an outdoor grill for medium-high heat.
• 3 add artichokes to boiling water, and cook for about 15 minutes. drain well.
• 4 squeeze the remaining lemon wedges into a medium bowl. stir in the olive oil and garlic, and season with salt and pepper.
• 5 brush the artichokes with a coating of the garlic dip, and place them on the preheated grill.
• 6 grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. serve immediately with remoulade.
• 7 remoulade:.
• 8 in a medium bowl, combine all the ingredients and mix well.
• 9 season, to taste, with salt and pepper. refrigerate for several hours prior to serving.

Philly Stuffed Mushrooms By Kraft

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 3 (8 ounce) packages mushrooms
• 2 (8 ounce) packages philadelphia cream cheese, softened
• 1 (1/2 ounce) package italian salad dressing mix
• 1/4 cup mayonnaise
• 2 tablespoons onions, minced
• 1 tablespoon fresh parsley, chopped
• 1 cup grated parmesan cheese
• 1/8 teaspoon ground red pepper (cayenne)
• 1 (6 ounce) package seasoned stuffing mix
• 3 tablespoons butter, melted

Recipe

• 1 preheat oven to 350ºf.
• 2 clean mushrooms and remove stems; set aside.
• 3 mix cream cheese, italian dressing mix, mayonnaise, onion, parsley, parmesan cheese and red pepper; set aside.
• 4 put stuffing mix in separate bowl.
• 5 stuff mushrooms with the cream cheese mixture.
• 6 press cream cheese side of mushrooms into the stuffing mix until well coated.
• 7 place mushrooms. cream cheese sides up, on a baking pan, then drizzle with the melted butter.
• 8 bake for 30 minute enjoy!

Philly Cheese Ball

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

• Servings: 1
• 16 ounces cream cheese, softened
• 1 tablespoon seasoning salt
• 2 teaspoons worcestershire sauce
• 5 -6 ounces deli ham, minced
• 6 green onions, minced

Recipe

• 1 combine all ingredients in medium bowl.
• 2 form into ball.
• 3 cover and refrigerate overnight.

Savoury Broccoli Cakes

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 12 broccoli florets (trimmed to fit in muffin cup with room to spare)
• 9 2/3 ounces butter, soft
• 1 7/8 ounces sugar
• 10 5/8 ounces flour
• 1 teaspoon baking powder
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 2 1/8 ounces cheddar cheese, grated (stronger the better)

Recipe

• 1 preheat over to 350.
• 2 bring a pot of water to a boil and blanch broccoli for 3 minutes. rinse well in cold water to stop the cooking and dry well.
• 3 beat the butter until soft and creamy. add the sugar an keep beating until fluffy. add the eggs one at a time beating well after each one.
• 4 mix together the flour, baking powder, turmeric, cayenne and salt.
• 5 beat the dry into the wet, well.
• 6 fold in the grated cheese with a spatula.
• 7 place a heaping tablespoonful of batter in the bottom of each muffin hole and shake to evenly spread the batter. stand a floret in each muffin hole and top with the remaining batter. don't worry, it will fill the holes.
• 8 bake the cakes for about 30 minutes, until golden brown and hard to the touch. the butter may bubble up -- don't worry -- it's ok.
• 9 allow the cakes to cool completely on a wire rack before serving. however, do eat the same day.
• 10 cut in quarters for lovely appetizers.

Ricotta Cheese Spread With Lemon And Herbs

Total Time: 4 hrs 10 mins Preparation Time: 10 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 (15 ounce) container whole milk ricotta cheese or 1 (15 ounce) container part-skim ricotta cheese
• 1 garlic clove (crushed through a press)
• 1 teaspoon grated lemon zest
• 1 teaspoon fresh thyme leave (stripped from the stem)
• 1 pinch salt
• fresh ground black pepper
• 2 tablespoons extra virgin olive oil
• 4 basil leaves (rolled and cut into strip for garnish)

Recipe

• 1 empty the container of ricotta into a strainer and place over a bowl.
• 2 cover and refrigerate for at least 4 hours or overnight. (you can cut down the drain time several ways - 1) don't bother to drain at all, you'll just have a lot more moisture in your final product 2) drain at room temperature for 1 hour or 3) just drain for as long as you have patience and then, proceed!).
• 3 combine drained ricotta, garlic, 1/2 teaspoon of the lemon zest, 1/2 teaspoon of the thyme leaves, salt and pepper.
• 4 stir until blended.
• 5 mound onto the center of a shallow bowl or serving plate and drizzle with oil.
• 6 sprinkle the remaining 1/2 teaspoon of lemon zest and 1/2 teasonpoon of thyme over the top. garnish with strips of basil.
• 7 serve with crackers, bread, or raw vegetables.
• 8 *i used the 4 hour drain time as the cooking time for this recipe*.