8 Oz. Low Fat Cream Cheese 2 Tb. Brown Sugar 1/2 Teaspoon Cinnamon Fold In: 1 Medium Apple Shredded (Let Drain on Paper Towel) 1/4 Cup Chopped Pecans

Apple Pie Spread

Mix with mixer: 8 oz. low fat cream cheese 2 Tb. brown sugar 1/2 teaspoon cinnamon Fold in: 1 medium apple shredded (let drain on paper towel) 1/4 cup chopped pecans

Refrigerate until ready to serve. Serve with crackers. Garnish with cinnamon, pecans or apple slice.

Artichoke Spread

Mix: 1 large can of artichoke hearts in water - chopped 1 cup mayonnaise 1 cup Parmesan cheese 1 clove of fresh garlic OR 1 teaspoon garlic powder 2 teaspoon lemon juice 1 can chopped waterchestnuts

Place in baking dish. Bake 350° for 30 minutes. Serve with crackers.

Asian Turkey Lettuce Wraps

1 TB peanut oil 1 large onion, chopped 1 ¼ pounds lean ground turkey ½ cup Asian peanut sauce (spicy) 1 TB hoisin sauce 1 TB soy sauce (plus extra for dipping) 1 cucumber, peeled, seeded, chopped (about 1 ¼ cups) 1/3 cup coarsely chopped fresh mint = sprigs for décor

12 large lettuce leaves

Heat peanut oil in heave large skillet over medium high heat. Add onion and sauté until beginning to brown (about 3 minutes). Add turkey and sauté until brown and cooked through, breaking up with back of spoon, about 7 minutes. Add peanut sauce, hoisin sauce, and 1 TB soy sauce; heat through. Stir in cucumber and chopped mint. Season with S & P.

Baked Bean Dip

Mix together: 1 can of refried beans 1 package of taco seasoning 1 cup sour cream 8 ounces of cream cheese 6 shakes of Franks Hot Sauce Sprinkle on top: Chopped scallion onions Chopped black olives Shredded cheese Bake at 350° for 1 hour. Serve with nacho chips.

Baked Brie with Jalapenos

2 (4 oz) packages crescent roll dough 1 (8 oz) wheel of Brie cheese 2 TB Tabasco green pepper sauce 1 egg, beaten

Preheat oven to 375°. Work crescent roll dough into thin circle large enough to completely wrap the Brie. Place Brie in center of dough circle. With fork, poke top of cheese several times. Slowly pour green pepper sauce over top of cheese, allowing to sink in. Fold dough over tops of cheese, working it together. Brush edges with beaten egg to help seal.

Bake approximately 10 minutes, following directions on crescent roll package. Do not overbake, or cheese will run. Serve immediately with crackers. Makes 8-10 servings.

Baked Brie with Jam

2 (4 oz) packages crescent roll dough 1 (8 oz) wheel of Brie cheese 1 small jar apricot marmalade 1 egg, beaten

Preheat oven to 375°. Work crescent roll dough into thin circle large enough to completely wrap the Brie. Place Brie in center of dough circle. With fork, poke top of cheese several times. Slowly pour marmalade over top of cheese, allowing to sink in. Fold dough over tops of cheese, working it together. Brush edges with beaten egg to help seal.

Bake approximately 10 minutes, following directions on crescent roll package. Do not overbake, or cheese will run. Serve immediately with crackers. Makes 8-10 servings.

Baked Brie

2 (4 oz) packages crescent roll dough 1 (8 oz) wheel of Brie cheese Preferred Mixture* 1 egg, beaten

Preheat oven to 375°. Work crescent roll dough into thin circle large enough to completely wrap the Brie. Place Brie in center of dough circle.

With fork, poke top of cheese several times. Cover cheese with preferred mixture.

Fold dough over tops of cheese, working it together. Brush edges with beaten egg to help seal.

Bake approximately 10 minutes, following directions on crescent roll package. Do not overbake, or cheese will run. Serve immediately with crackers. Makes 8-10 servings.

*Mixture options: Fruit preserves or marmalades (apricot, raspberry, peach, etc.) Hot sauce Jalapenos Cranberry sauce

Baked Crab Rangoon

1 can Mexican corn (it has green and red peppers in it) 1 cup mayo 1, 8-oz package of Mexican cheese

Put in small casserole dish and cook for 30 minutes at 350.

Serve with corn chips.

*This can easily be double to fill a large casserole dish.

Beer Cheese Dip

1 ½ cups cheddar cheese 8 oz cream cheese ½ cup beer 2 cloves minced garlic ½ teas salt

Mix together and chill. Serve in bread bowl. Serve with fresh vegetables or toasted bread.

Beer Cheese Dip

1 ½ cups cheddar cheese 8 oz cream cheese ½ cup beer 2 cloves minced garlic ½ teas salt

Mix together and chill. Serve in bread bowl. Serve with fresh vegetables or toasted bread.

Black Bean Salsa Dip

1 can black beans - drained 1 can = garbanzo, kidney OR northern beans - drained 1 can corn - drained 1 can black olives, chopped ½ purple onion, chopped 1 green pepper, chopped 2 chopped tomatoes

½ cup Balsamic vinegar ½ cup olive oil 1 Tb chopped garlic Salt & Pepper to taste 2-3 Tb fresh cilantro, chopped

Marinate for several hours in refrigerator. Serve with tortilla chips.

FRANKS REDHOT SAUCE BUFFALO CHICKEN DIP

INGREDIENTS:

8 oz. pkg. cream cheese, softened 1/2 cup blue cheese or ranch salad dressing 1/2 cup any flavor FRANK'S® REDHOT® Sauce 1/2 cup crumbled blue cheese or shredded mozzarella cheese 2 cans (9.75 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained

DIRECTIONS:

1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth. 2.MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken. 3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Tips 1.Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking. 2.Tips: You may substitute 2 cups shredded cooked chicken. 3.Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir. 4.Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly. Buffalo Chicken Wings

Buy uncooked, frozen chicken wings. Put on cookie sheet or cake pan. Bake 350˚-400˚ for 30-40 minutes. Let cool and remove skin/fat. Put back on clean cookie sheet and bake or broil until crispy. Remove from over and put wings in mixing bowl.

Mix 3 parts Frank’s Redhot sauce to 2 parts melted butter. Pour over wings and mix thoroughly.

Serve with blue cheese or ranch dressing along with celery sticks.

Cheese Boat

Finely chop: ½ red pepper ½ green pepper 1 tomato 2-3 scallions

Mix above ingredients with: 2-8 oz. packages softened cream cheese 1 teaspoon Frank’s Hot Sauce ½ teaspoon chili powder 10 oz sharp, shredded, cheddar cheese 6 oz chopped corned beef, ham and or cooked bacon

Hollow out 1 large loaf of French or Italian bread (save bread for dipping).

Place bread onto a cookie sheet. Put mixture into bread. Bake 350˚ for 30 minutes until bubbling. Serve with Fritos or corn chips. For those of you who wanted the recipe for Cheesy Eyeballs, here it is:

2 cups grated cheddar cheese 1 stick butter 1 cup flour 2 teaspoons Emeril's Essence (see recipe below) 1/4 teaspoon salt 1/8 teaspoon cayenne green olives with pimento

Preheat oven to 400 degrees.

Cream together: cheese butter

Mix in separate bowl: flour Essence salt cayenne

Fold flour mix into cheese mix. Roll into balls and poke olive in the center with pimento side up.

Bake 12-15 minutes on a cookie sheet. Serve warm or at room temp.

Emeril's Essence: 5 Tablespoons sweet paprika 1/4 cup salt 1/4 cup garlic powder 2 Tablespoons each of: oregano thyme cayenne onion powder ground pepper.

Store in airtight container for up to 3 months. Chex Party Mix

Melt in large roasting pan in the oven: 6 Tb butter Add: 2 Tb Worcestershire sauce 1 ½ teasp seasoned salt ¾ teasp garlic powder ½ teasp onion powder Add to above & cook at 250° for 1 hour stirring every 15 minutes 3 cups Corn Chex 3 cups Rich Chex 3 cups Wheat Chex 1 cup mixed nuts 1 cup pretzels 1 cup garlic flavor bagel chips Spread on paper towels to cool. Store in airtight container.

Chick Pea Dip

Blend in food processor: 15 oz garbanzo beans – drained ½ cup plain yogurt ¼ cup ranch salad dressing 2 tsp lemon juice ½ tea crushed red pepper Stir in: 2 Tb chopped black olives Cover and chill at least one hour.

Serve with pita chips, or assorted crackers.

Bake chicken wings on cookie sheet at 350° for 30 minutes Submerge in preferred sauce. Put back into oven on dry cookie sheet at 250° for 30 minutes. Turning halfway through.

Buffalo Chicken Wings 1 cup Franks hot sauce ¼ cup melted butter

Teriyaki Chicken Wings 1 cup soy or teriyaki sauce ¼ cup sugar chopped scallions chopped garlic

Cinnamon Apple Chex Mix

In a large microwavable bowl, mix: 5 cups Wheat Chex 1 cup walnut pieces In a 2 cup microwavable measuring cup, microwave stirring after 1 minute, until mixture is boiling: ¼ cup butter 1/3 cup packed brown sugar 2 Tb light corn syrup 1 tea ground cinnamon Pour above mixture over cereal and nuts coating evenly. Microwave cereal mixture on HIGH for 3 minutes, stirring and scraping bowl every minute. Stir in: 1 cup dried apples Microwave on HIGH for 2 minutes.

Spread on waxed paper or paper bag to cool, about 5 minutes. Add: ¾ cup vanilla yogurt covered raisins

Store in airtight container

Crab Dip

Mix: 1 stick of butter 1 can of drained crab meat 1 jar of Old English cheese (found next to Cheez Whiz & Velveeta) ¼ teaspoon garlic powder 2 teaspoons mayonnaise

Version 1: Place in baking dish. Bake 350° for 25 minutes. Serve with crackers.

Version 2: Spread on English muffins. Freeze for 20 minutes. Cut each muffin into 6 pieces and broil until brown.

Crab Rangoon

Mix in a bowl: 1 can (6 oz) white crab meat, drained and flaked 4 oz cream cheese, softened ¼ thinly sliced green onions (save some for garnish) 2 Tb sour cream

Wonton wraps

BAKED: Take 12 large wonton wraps and put in cupcake pan that Has been sprayed with cooking spray. Fill with crab cheese mixture. Cook in 350˚ oven for 18-20 minutes or until edges of wraps are golden brown.

- OR -

FRIED: Fills wonton wraps with crab cheese mixture, dab edges with water and pinch shut. Cook 1-2 cups canola oil in large sauté pan. Cook until brown, turning as needed.

Creamy Roasted Red Pepper Dip

Mix in a food processor: 2 garlic cloves 1 (12 oz) jar rosted red peppers – drained 8 0z cream chese 1 teaspoon ground cumin ½ teaspoon black pepper ¼ teaspoon salt pinch of cayenne pepper

Serve with peeled cooked shrimp, baby carrots, etc.

El Azteco Cheese Dip

Mix: 8 oz. small curd, low fat cottage cheese (drain if watery) 8 oz. sour cream (fat free works fine) 1 cup shredded pepper jack cheese ½ tea onion powder 1/2 teaspoon Worcestershire sauce 3 Tb Franks Hot Sauce 1 tea fresh or powdered garlic to taste

Refrigerate overnight. Serve with tortilla chips.

Feta Dip

Mix: ½ cup milk 1 ½ cups feta cheese – crumbled ½ cup toasted walnuts – chopped 1 tea dried oregano 1 tea dried thyme 1 sprig mint leaves – chopped 2 tea chopped garlic 1 Tb lemon juice 1 tea salt and pepper 1 scallion onion - chopped Refrigerate. Serve with pita chips, cucumber slices, cherry tomatoes, black olives.

French Cream Cheese Dip

In medium bowl stir together: 8 oz softened cream cheese 1 Tb water ¼ cup butter 2 tea wine vinegar 1 clove garlic – minced 1 tea Worcestershire sauce 1 Tb parsley – chopped 1 tea herbes de Provence* ½ tea Lawry’s seasoned salt

Cover and chill overnight. Serve with assorted crackers.

*herbes de Provence: 1 Tb marjoram ½ tea fennel seed 1 Tb thyme 1 tea basil 1 Tb savory ½ tea sage ½ tea lavender Serve in airtight container. Crush before using.

Fruit Dip

Mix Together: 1 cup thawed Cool Whip 8 oz. strawberry yogurt ½ cup finely chopped strawberries

Serve with assorted cut fresh fruit.

Refrigerate.

Greek Salad Kabobs

On a small wooden kabob (soak in water to reduce splintering), add: 1 cherry tomato 1 kalamata or black olive 1 purple onion chunk 1 cubed of feta cheese Drizzle with mixture of: 1/2 cup olive oil 1/4 cup apple cider vinegar 1 Tbs lemon juice 1 teaspoon dry oregano 1/2 teaspoon each of salt and pepper

Grilled Shrimp and Pitas with Chickpea Puree Canned chickpeas are delicious when mashed with garlic, lemon, olive oil, and parsley. Serve them with grilled shrimp for a quick Greek-inspired warm-weather dish.

Prep. time: 10 minutes Cooking time: 10 minutes Serves: 4

Source: Food and Wine Quick from Scratch

Ingredients

1 1/2 pounds large shrimp, , shelled 9 tablespoons olive oil 1/2 teaspoon dried oregano 1 teaspoon salt 1/4 teaspoon fresh ground black pepper 2 garlic cloves, , minced 4 cups canned chickpeas, , drained and rinsed (from two 19-ounce cans) 1/4 cup water 3 tablespoons lemon juice 3 tablespoons chopped flat leaf parsley 4 pitas 4 tablespoons butter, , at room temperature

Directions

Light the grill or heat the broiler.

Thread the shrimp onto 4 skewers. Brush the shrimp with 2 tablespoons of the oil; sprinkle with the oregano, 1/4 teaspoon of the salt, and the pepper.

In a medium saucepan, heat 5 tablespoons of the oil over moderately low heat. Add the garlic and cook, stirring, for 30 seconds. Add the chickpeas, water, and the remaining 3/4 teaspoon of salt and heat until warmed through.

With a potato masher, mash the chickpeas. Stir in 1 tablespoon of the lemon juice and the parsley. Cover to keep warm.

Grill or broil the shrimp, turning once, until just done, about 4 minutes in all.

Meanwhile, spread both sides of each pita with the butter and grill or broil, turning once, until golden, about 4 minutes in all. Cut into quarters.

In a small glass or stainless-steel bowl, whisk together the remaining 2 tablespoons each of oil and lemon juice. Mound the chickpeas on plates. Top with the shrimp skewers and surround with the pita quarters. Pour the lemon oil over the shrimp and chickpeas.

Tips Wine Recommendation: The ingredients here practically demand the citrus and herb flavors of a sauvignon blanc. A version from California will be a bit softer than the classic French Sancerre or Pouilly- Fumé, but in this case avoid wines labeled Fume Blan

Hacienda Dip

Mix in microwavable bowl or pie plate: 2-8 oz cream cheese ½ cup salsa Dash of onion salt Microwave on HIGH for 3-4 minutes, stirring every 2 minutes. Serve with: Corn chips or veggies

Hot & Spicy Chex Party Mix

Melt in large roasting pan in the oven: ¼ cup butter Add: 1 Tb Worcestershire sauce 1 ¼ teasp seasoned salt 3 teasp Franks hot sauce Add to above & cook at 250° for 1 hour stirring every 15 minutes 3 cups Corn Chex 3 cups Rich Chex 3 cups Wheat Chex 1 cup mixed nuts 1 cup pretzels 1 cup cheese bite size crackers Spread on paper towels to cool. Store in airtight container.

Hot Feta Artichoke Dip

1 can (14 oz.) artichoke hearts, drained, chopped (best if not marinated) 1 pkg. (8 oz.) Feta Cheese, crumbled 1 cup mayo ½ cup shredded Parmesan Cheese 1 jar (2 oz.) diced pimientos, drained 1 clove garlic, minced

Preheat oven to 350 F. Mix all ingredients. Spoon into 9-in pie plate or 3 cup shallow baking dish Bake 20 to 25 minutes or until lightly browned and bubbling.

Serve with any kind of crackers.

Hummus

Mix in food processor and serve with flat bread. 15 ounces of garbanzo beans 2 cloves chopped garlic ½ teaspoon salt 5 Tb lemon juice 1/3 cup tahini paste

Baked Brie with Jalapenos

2 (4 oz) packages crescent roll dough 1 (8 oz) wheel of Brie cheese 2 TB Tabasco green pepper sauce 1 egg, beaten

Bake approximately 10 minutes, following directions on crescent roll package. Do not overbake, or cheese will run. Serve immediately with crackers. Makes 8-10 servings.

Jalapeno Bites

Mix together: 1 whisked egg 8 oz softened cream cheese 8 oz Parmasean cheese 3 fresh minced jalapeno (remove seeds)

Roll into small balls and roll into: 1-2 cups bread crumbs

Bake on a cookie sheet 350' 10-15 minutes.

Jarlsberg Cheese Dip

Mix: 2 cups shredded Jarlsberg cheese 2 cups mayonnaise 1 cup chopped onion 1 tea black pepper 1 tea paprika

Put mixture in shallow baking dish.

Bake at 350 degrees for 20 minutes until starts to brown and bubble.

Serve with crackers, bread slices, celery sticks. Kung Pao Chicken

Mix in a bowl: 1 cup rice flour (regular flour works as well) ¼ tea salt ¼ tea pepper

Roll in flour mixture, spray with cooking spray. Cook in 400˚ oven for 25 minutes or until cooked through: 16-20 chicken thighs and/or drumsticks (chicken breast tender strips work as well)

In medium bowl whisk together: 1 cup hoison sauce 1 cup oyster sauce 2 Tb sesame oil ½ cup sambal chile paste (use lesser amounts if wanted) ½ cup rice vinegar

Coat cooked chicken with sauce. Place chicken under broiler until sauce has caramelized (about 1 minute each side).

Mexican Dip

Brown in medium pan: 1 pound ground beef – drain fat Mix in bowl: Browned ground beef 1 pound American cheese (or Velveeta) 3 scallions – chopped 2 Tb Worcestershire sauce 4-5 jalapenos – chopped 1, 15 oz can tomato sauce 1 clove garlic (or 1 Tb garlic powder)

Put in medium baking dish. Bake at 350˚ for 30-35 minutes. Serve with tortilla chips.

Mexican Egg Rolls

Cook all of the following together in a saute pan: chopped spinach (frozen or fresh) 1 tea garlic chopped scallions corn cheese black beans drain any extra liquid, add spices: cumin cayenne chili powder

Cool off to room temperature. Wrap in eggroll wraps, seal and spray all over with a light layer of non-stick cooking spray. Place on baking sheet and cook at 350-400 for 15-20 minutes. Until golden brown on outside.

Serve with salsa and sour cream.

Mexican Ranch Dip

Mix in bowl: ½ bottle ranch salad dressing ½ package of taco seasoning 1 can drained white sweet corn 1 can drained and rinsed black beans ¼ minced purple onion ¼ cup chopped fresh cilantro (less if it is dried)

Refrigerate for at least 5 hours to allow flavors to marry. Serve with tortilla chips.

Mini Cheddar Quiche Bites These simple, mini quiche bites are easy to make ahead and then reheat in the microwave. Perfect for kids, breakfasts on-the-go, parties, pot-lucks and more.

Prep. time: 10 minutes Cooking time: 12 to 15 minutes Serves: Makes 24 mini-quiches

Source: Incredible Egg Board

Ingredients

1/4 cup panko or regular breadcrumbs 4 large eggs 1/3 cup half-and-half 1/4 teaspoon salt 1/8 teaspoon pepper 1 1/4 cups shredded Cheddar cheese

Directions

Preheat the oven to 350° F. Generously spray 24 mini-muffin cups with flavorless cooking spray.

Lightly pat 1/2 to 1 teaspoon of crumbs in the bottom of each muffin cup. Tap the muffin pan to insure the crumbs lightly coat the sides.

In a mixing bowl, whisk together the eggs, half-and-half, salt and pepper until blended. Add the cheese and mix well. Spoon evenly into the muffin cups. Each cup will take about 1 tablespoon.

Bake for 12 to 15 minutes or just until set. Let the muffin pans cool on wire racks for about 5 minutes. Loosen the quiches from the sides of the muffin cups with a thin knife and remove them. Serve warm.

Mini-Bread or Cracker Spread

Combine in bowl: 8 oz cream cheese 1/3 cup mayonnaise 1 pkg Good Seasonings Italian dressing dry mix

Refrigerate and serve.

Pesto Cottage Cheese Dip Served with toasted wheat crisps, this savory dip combines cottage cheese and store bought pesto, accented with fresh basil and toasted pine nuts to make a scrumptious appetizer.

Prep. time: 10 minutesServes: 16 servings (about 2 tablespoons each)

Source: Campbell's Recipes

Ingredients

1 container (16 ounces) whipped cottage cheese 1/2 cup prepared pesto sauce ground black pepper 1 tablespoon chopped fresh basil leaves 1 tablespoon pine nuts, , toasted 96 Pepperidge Farm® Baked Naturals® Wheat Crisps Toasted Wheat

Directions

Stir the cheese and pesto in a small bowl. Season with the black pepper. Top with the basil and pine nuts. Serve with the wheat crisps for dipping.

Pico de Gallo

Ingredients * 6 medium Tomatoes diced * 1 medium Onion diced * 1/4 cup fresh Cilantro chopped. * 2 to 4 Fresh serrano or jalapeño seeded and minced * garlic powder just a pinch * Salt to taste

Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes. You will find a lot of recipes in this site, where we can use the pico de gallo for cooking and a garnish.

FROM Emeril Lagasse

• 1 1/2 cups seeded, diced tomatoes • 1/4 cup diced red onion • 1 tablespoon diced jalapenos • 1 tablespoon minced garlic • Juice of 2 limes • 2 tablespoons cilantro, plus extra for garnish • Salt and pepper

Pineapple Spread

Mix: 1 tub of pineapple cream cheese ½ cup chopped pecans ½ finely chopped green pepper ½ finely chopped red pepper ¼ finely chopped onion

Serve with crackers. Refrigerate.

* Festive looking for Christmas.

Pizza by the Scoop

Spread onto pizza pan: 2-8 ounce pkgs of softened cream cheese Cover with: 12 ounce bottle of chili sauce (found near ketchup) Sprinkle with: 6 ounces chopped ham 1 small chopped onion 1 small chopped green pepper Chopped black olives 8 ounces shredded cheese Serve with corn chips.

Pizza Cheese Dip

Mix and spread onto pie plate: 8 oz shredded pepper jack cheese 8 oz shredded sharp cheddar cheese 2 cups mayonnaise 1 med minced onion Top with: Pepperoni slices Chopped black olives Bake 325˚ for 25 minutes. Serve with Triscuits.

Pizza Dip

Basic Preparations Portobellos can be grilled, oven roasted or sautéed.

Basic Grilled Portobello Brush mushrooms on both sides with olive oil and season with salt and pepper to taste. Grill for 5 to 6 minutes on each side until just cooked through.

Oven Roast Brush Portobellos with oil or any of the sauces listed above. Place on a baking sheet cap sides up. Roast in a pre-heated 425 degree oven for about 20 minutes.

Sauté In a skillet, cook sliced, chopped or whole mushrooms in a little oil or butter over medium-high heat, stirring or turning until tender, about 5 to 6 minutes. Other ingredients such as onions, peppers, and garlic, can be cooked along with the mushrooms. Season with your favorite herbs or spices.

Cooking Tip The longer you cook the portobella the meatier (firmer textured) the mushroom gets.

Pot Stickers

Combine together in a food processor: ¾ cup shredded green cabbage 1/3 cup chopped onion or scallion onion ¼ cup matchstick cut carrots 2 Tb cilantro 1 Tb low-sodium soy sauce 1 tea ginger 1 tea sesame oil ½ pound cooked shrimp or pork 1 Tb Frank’s hot sauce

Fill wraps one at a time. Moisten edged of dough with water. Bring opposite 2 corners to center, pinching points to a seal. Bring remaining 2 corners to center, Put a dampened paper towel over remaining wonton wraps so they don’t dry out. 24 wonton wraps Place pot stickers on a baking sheet sprinkled heavily with cornstarch so they don’t stick to baking sheet.

Heat in large sauté pan over medium-high heat: 1 ½ tea canola oil Add pot stickers. Cook for 2 minutes or until golden brown on bottom. SLOWLY add ½ cup water to pan. Cover and cook 4 minutes. Uncover and cook 3 additional minutes or until liquid evaporates.

Repeat with remaining pot stickers. Reuben Dip in a Bread Bowl

Posted on January 24, 2013 by Jean Gritt

Ingredients: 1 round loaf rye bread 1 cup mayonnaise 8 oz. cream cheese, softened 1 cup sour cream ¼ pound corned beef, chopped 2 cups shredded Swiss cheese 1 cup sauerkraut, drained well 2 scallions, chopped Extra sliced rye bread or crackers for dipping

Directions: Preheat oven to 350 degrees.

Cut out top of bread and hollow out to create a bowl. Reserve removed bread for serving.

Mix all together. Mix cream cheese, and sour cream until smooth. Stir in cheese, beef and kraut. Transfer to bread bowl and wrap bread in foil, leaving dip exposed.

Bake in a preheated 350 degrees oven for 35 to 50 minutes or until bubbly. Top with scallions. Serve dip warm with bread and/or crackers for dipping.

Salami 3 lbs. ground venison or beef or combination 1 teaspoon pepper 1/2 teaspoon garlic salt 1/2 teaspoon mustard seed 1/2 teaspoon mustard powder 1 cup water 3 tablespoons Morton's Quick-Curing Salt

Mix ingredients well. Divide in 2 parts. Roll in foil and boil in water for 1 hour. Pick holes on bottom of foil for draining. Return to refrigerator for 24 hours before cutting.

Salsa!!

Spread in a 9 x 13 pan w/fork. Bake 20 minutes @ 350° & cool: 6 medium chopped onions 4 chopped sweet peppers Juice of 1 lime ¼ cup white vinegar 5 Tablespoons salt ½ cup chopped garlic 2 Tb dry cilantro 1 Tb black pepper 2 chopped Habanera peppers 4 chopped jalapenos 7 small cans of tomato paste 1 cup Franks Hot Sauce 7 quarts tomatoes (skinned – boil hot water and pour over tomatoes – soak until skins peel right off) Cook until it comes to a boil. Fill canning jars with new pop lids. Submerge jars into boiling water for 7-10 minutes. Remove from boiling water, let cool. Make sure lids have popped. Refrigerate after opening. Make 8 quarts.

Sausage Cheese Balls

Mix: 1 lb. sausage - uncooked 1 lb. grated sharp cheddar cheese 2 cups Bisquick ½ teaspoon garlic powder

Roll into small balls. Bake 350° until cooked. May be frozen before baking.

Sirloin Rolls

In a small bowl mix until well blended: ¼ cup fish sauce 2 Tb sesame oil 2 Tb dry sherry 1 Tb shallot, minced 1 Tb peeled lemongrass stalks, minced 1 Tb soy sauce Divide sauce into 2 bowls

Slice into 12 very thin slices 2.5 x 3 inches wide 1 ½ lbs partially frozen sirloin strip steak (in freezer about 1 hour before slicing) Brush meat with sauce from one bowl. Lay one lemongrass stalk lengthwise along each strip of meat and roll up. Arrange in shallow glass dish. Brush tops and sides with remaining sauce from first bowl. Cover and refrigerate about 1 hour to marinate.

In large saucepan: 2 Tb canola or vegetable oil Cook rolls,seam side down until browned, about 1 minute. Turn and cook 1 more minute.

Whisk into second bowl of sauce and drizzle over sirloin rolls. Cook another 3-4 minutes: 1 Tb sugar 1/8 tea cornstarch

Serve immediately.

Owl m

Spiced Yogurt Dip

2 teaspoons coriander seeds 1 teaspoon cumin seeds 1 teaspoon caraway seeds 1 teaspoon ground turmeric 1 teaspoon ground red pepper 2 cups plain fat-free yogurt 1 Tablespoon thinly sliced green onion (add just before serving if making the dip ahead of time) 3 Tablespoons fresh lime juice ½ teaspoon honey ¼ teaspoon sea salt

1. Place the first 3 ingredients in a spice or coffee grinder and process until finely ground. 2. Place spice mixture, turmeric, and pepper in a small skillet over medium heat, cook 1 minute or until fragrant 3. Combine spice mixture, yogurt and remaining ingredients in a medium bowl, stirring to combine. Yield 2 cups serving size ¼ cup. Spicy Spinach & Artichoke Dip

Melt over medium heat: 1 stick butter Add & cook about 5 minutes: 1 medium chopped onion (1 cup) Stir in: 20 oz frozen, shopped spinach – thawed and drained 14 oz artichoke hearts, drained and chopped 8 oz cream cheese 8 oz sour cream ¾ cup Montery Jack cheese ¾ cup Parmesan cheese 2 TB hot sauce salt to taste Stir until blended. Pour into casserole dish and top with ¼ cup Monterey Jack and ¼ cup Parmesan cheeses. Bakes at 350° for 10 minutes – until cheese starts to brown. Serve with corn chip, pita chips or crackers.

SPINACH AND POTATO SAMOSAS

(Savory Stuffed Pastries) 1/2 pound red potatoes (about 5, each about 2 inches in diameter) 1 tablespoon fennel seeds 1 tablespoon ground cumin 1/2 teaspoon turmeric 1/4 cup vegetable oil 1 onion, chopped 3 small serrano or jalapeño chilies, chopped fine (wear rubber gloves) a 2-inch piece fresh gingerroot, peeled and grated fine 3 garlic cloves, minced 1 pound fresh spinach, coarse stems discarded and leaves washed well and drained (about 3 cups packed) ten 17- by 12-inch phyllo sheets, thawed if frozen, stacked between 2 sheets wax paper and covered with a kitchen towel 1 stick (1/2 cup) unsalted butter, melted Garnish: fresh mint sprigs

In a saucepan simmer potatoes in salted water to cover until barely tender, about 12 minutes, and drain in a colander. Cut potatoes into 1/4-inch dice. In a heavy skillet dry- roast fennel seeds, cumin, and turmeric over moderate heat, stirring occasionally, until fragrant and several shades darker, about 2 minutes, being careful not to burn them. Add oil, onion, chilies, gingerroot, and garlic and cook, stirring, until onion is softened. Add potatoes and spinach and sauté over moderately high heat, stirring, until spinach is wilted but still bright green, about 2 minutes. Season filling with salt and pepper and cool. Filling may be made 1 day ahead and chilled, covered. Preheat oven to 400° F. and lightly grease a baking sheet. On a work surface arrange 1 phyllo sheet with a long side facing you and brush lightly with some butter. Top with a second phyllo sheet and brush lightly with butter. Cut stacked phyllo crosswise into 5 strips, each 12 by about 31/2 inches. Put 2 teaspoons filling near one corner of each strip and fold corner of phyllo over to enclose filling and form a triangle. Continue folding strip, maintaining triangle shape. Put samosa, seam side down, on baking sheet and cover with plastic wrap. Make 24 more samosas with remaining phyllo and filling in same manner. Samosas may be prepared up to this point 6 hours ahead and chilled, covered. Bake samosas in middle of oven until golden brown, about 10 minutes.

Garnish samosas with mint and serve warm with mint chutney.

Makes 25 samosas, serving 6 as a side dish.

Spinach Balls

Mix: 20 oz. frozen chopped spinach – cooked and press out to drain 1 - 6 oz. package of unprepared chicken stuffing mix 1 cup grated Parmesan cheese 6 eggs lightly beaten ¼ cup butter Salt & Pepper

Roll into large balls on cookie sheet. Bake 350° for 10-15 minutes. Serve.

* May be individually frozen ahead of time.

Spinach Dip

Mix: 1 package of dry vegetable soup 10 oz. box of frozen, chopped spinach - thawed & drained 1 small can chopped water chestnuts 2 cups sour cream 1 ½ cups mayonnaise

Serve in hollowed out loaf of rye bread or with assorted crackers and vegetables. Refrigerate.

Spinach Pie

Save for later: • Bread or cracker crumbs • 1-2 oz Parmesan cheese

Dough - Mix ingredients below in stand mixer using dough hook: • 17 oz flour • 1/3 cup extra virgin olive oil • ¾ cup dry white wine • 1 tea salt

Wrap in plastic while preparing filling

Filling – Mix all ingredients: • 12 oz steamed baby spinach or steamed regular spinach • 12 oz ricotta • 1 egg • 3 oz grated Parmesan cheese • 1 tea salt • 1 tea pepper

Divide dough into two equal sections. Roll out into two circles of equal sizes.

Sprinkle breadcrumbs over 1 circle of dough Distribute filling on circle with breadcrumbs. Place one large blob in the center or the circle, and spread the remainder in a ring around the dough.

Cover with second circle of dough. Gently press all air out of dough mixture. Seal outside edges with your hands, then pressing lightly with a fork. Put an overturned bowl over center blob of spinach mixture. Slice outer ring of spinach mix and gently twist so spinach mixture is turned upright. (Dough mixture will look like a sunflower).

Sprinkle Bake 350 degrees for 30 minutes or until golden brown.

Serve with crackers, bread slices, celery sticks. Steamed Vegetarian Dumplings

Place on & cover with many layers of paper toweling, pressing down occasionally. Let stand 30 minutes: 1/2 pound firm tofu, drained & cut into 1/2 inch slices Place in bowl. Let stand 20 minutes. Drain: 1/2 cup dried wood ear mushrooms (1/2 ounce) & enough boiling water to cover Place in food processor; Pulse 5 times or until minced: Mushrooms 1/2 cup water chestnuts Add & stir well: Mushroom mixture Tofu 3/4 cup shredded carrots 1 Tb minced scallion 1 teaspoon salt 1/2 teaspoon dark sesame oil 1 large egg 4 teaspoons cornstarch 2 teaspoons =sodium soy sauce Spoon 1 teaspoon mixture into center of: Won ton wraps (about 50) Pinch opposite corners & moisten with water. Place seam sides up, on baking sheet sprinkled with 1 teaspoon cornstarch. Cover loosely to prevent drying. Arrange 1/3 dumplings in single layer in vegetable steamer coated with cooking spray. Cover & steam 15 minutes. Set aside and keep warm.

Stuffed Mushrooms 30 large button mushrooms. Gently remove stems so that tops are intact. Chop stems.

Cook on top of stove until stems are cooked down: ¼ stick Butter ½ chopped onion 1 teaspoon Worcestershire sauce Chopped Mushroom stems Salt & Pepper ½ teaspoon sage 1 teaspoon minced garlic

Remove from heat and add: ¼ cup parmesan cheese ¼ cup bread crumbs

Stuff mushroom caps and sprinkle with a bit of parmesan cheese.

Bake for 15-20 minutes at 350°

Tortilla Chip Dip

Mix: 8 oz sour cream 8 oz mayonnaise 12 oz sharp cheddar cheese - shredded 1 jar pimentos – chopped 2 bunches of scallion onions – chopped 2 cans yellow corn – drained 1 Tb Accent seasoning 1 tea garlic salt ½ tea Lawrey’s seasoning salt or cayenne pepper Jalapenos to taste or 2 small cans green chiles (chopped) Refrigerate. Serve with tortilla chips.

Wonton Potsticker

Cook in pan: 1 pound pork sausage 1 chopped scallion 1 Tb crushed garlic 1 Tb soy sauce 1 Tb Hoison sauce Wrap in wonton wrappers, sealing edges. Steam 8 minutes covered.