1 pound pitted dates
1 pkg (8 oz) cream cheese
1 cup walnut halves
Slice dates lengthwise halfway through. Place 1 teaspoon cream cheese in opening, insert a walnut half. Serve. Keep leftovers refrigerated.
Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts
Wednesday, December 2, 2009
CHOCOLATE FONDUE FOR LESA AND JEREMY’S OPEN HOUSE
2 cups (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 jar (7 ounces) marshmallow creme
½ cup milk
1 tsp vanilla extract
Pineapple or banana chunks, fresh strawberries, apple slices, marshmallows, cubed angel food or pound cake. Or drizzle on vanilla ice cream and top with fresh raspberries.
In a microwave or heavy saucepan, heat the first five ingredients just until melted; whisk until smooth. Transfer to a fondue pot and keep warm. Serve with fruit, cake, or over ice cream. Yield: 4 cups. Store leftovers in refrigerator and heat small amounts (1/4 cup) in the microwave for 15 - 20 seconds and have a nice treat for days.
1 can (14 ounces) sweetened condensed milk
1 jar (7 ounces) marshmallow creme
½ cup milk
1 tsp vanilla extract
Pineapple or banana chunks, fresh strawberries, apple slices, marshmallows, cubed angel food or pound cake. Or drizzle on vanilla ice cream and top with fresh raspberries.
In a microwave or heavy saucepan, heat the first five ingredients just until melted; whisk until smooth. Transfer to a fondue pot and keep warm. Serve with fruit, cake, or over ice cream. Yield: 4 cups. Store leftovers in refrigerator and heat small amounts (1/4 cup) in the microwave for 15 - 20 seconds and have a nice treat for days.
SIDRA’S HERB STUFFED MUSHROOMS
recipe from: Angela Cheney Morris
24 medium mushrooms, about 1 pound
6 tbsp reduced-fat stick margarine
1 small onion, chopped
2 cloves garlic, minced
1 pkg (3 oz) low-fat cream cheese
3 tbsp grated Parmesan cheese
2 tbsp chopped fresh parsley leaves, or 2 tsp dried parsley flakes
3/4 cup Italian bread crumbs or 1 cup packaged herb-seasoned stuffing crouton, crushed
Preheat oven to 425. Remove stems from mushrooms and set aside. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same sauce pan. Chop the mushroom stems and add them to the margarine in the saucepan. Add the onion and garlic and cook until tender. Stir in cream cheese, combining with fork, if necessary. Add Parmesan cheese, parsley, and bread crumbs or herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.
Tip: To make ahead, prepare as directed but do not bake. Cover and refrigerate up to 24 hours. Bake as directed.
24 medium mushrooms, about 1 pound
6 tbsp reduced-fat stick margarine
1 small onion, chopped
2 cloves garlic, minced
1 pkg (3 oz) low-fat cream cheese
3 tbsp grated Parmesan cheese
2 tbsp chopped fresh parsley leaves, or 2 tsp dried parsley flakes
3/4 cup Italian bread crumbs or 1 cup packaged herb-seasoned stuffing crouton, crushed
Preheat oven to 425. Remove stems from mushrooms and set aside. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same sauce pan. Chop the mushroom stems and add them to the margarine in the saucepan. Add the onion and garlic and cook until tender. Stir in cream cheese, combining with fork, if necessary. Add Parmesan cheese, parsley, and bread crumbs or herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.
Tip: To make ahead, prepare as directed but do not bake. Cover and refrigerate up to 24 hours. Bake as directed.
MARI MUSHROOMS
1/3 cup soy sauce
1/3 cup vegetable oil
1 small onion, thinly sliced and separated in rings
1 tsp salt
2 tsp dried parsley flakes
1 tsp prepared mustard
1 tbsp brown sugar
1 pound small fresh mushrooms, cleaned well
Combine all ingredients except mushrooms in a medium saucepan. Bring to a boil. Add mushrooms. Simmer about 7 minutes stirring often to coat mushrooms. Chill in a covered bowl several hours, stirring occasionally. Drain to serve, reserving liquid to store leftover mushrooms in.
Note: Several people in my family like these mushrooms warm.
1/3 cup vegetable oil
1 small onion, thinly sliced and separated in rings
1 tsp salt
2 tsp dried parsley flakes
1 tsp prepared mustard
1 tbsp brown sugar
1 pound small fresh mushrooms, cleaned well
Combine all ingredients except mushrooms in a medium saucepan. Bring to a boil. Add mushrooms. Simmer about 7 minutes stirring often to coat mushrooms. Chill in a covered bowl several hours, stirring occasionally. Drain to serve, reserving liquid to store leftover mushrooms in.
Note: Several people in my family like these mushrooms warm.
CREAMY DEVILED EGGS
4 hard-boiled eggs, cooled
2 tbsp + 2 tsp mayonnaise
2 tsp pickle relish, optional (sweet or dill)
1 tbsp real bacon bits
½ tsp prepared mustard, or honey mustard
1/8 tsp salt
Dash pepper
Paprika
Cut eggs in half lengthwise, remove yolks; mash in small bowl. Stir in mayonnaise, relish, mustard, and seasonings. Spoon or pipe yolk mixture into centers of egg whites; cover. Serve immediately or refrigerate until ready to serve.
2 tbsp + 2 tsp mayonnaise
2 tsp pickle relish, optional (sweet or dill)
1 tbsp real bacon bits
½ tsp prepared mustard, or honey mustard
1/8 tsp salt
Dash pepper
Paprika
Cut eggs in half lengthwise, remove yolks; mash in small bowl. Stir in mayonnaise, relish, mustard, and seasonings. Spoon or pipe yolk mixture into centers of egg whites; cover. Serve immediately or refrigerate until ready to serve.
MARINATED MEATBALLS
1 pound frozen meatballs
1 (12 oz) bottle chili sauce
1 ½ cups grape jelly
Combine chili sauce and jelly in crockpot then add the meatballs. Heat on low for 3 - 4 hours. Stir about every 30 minutes. Serve on toothpicks.
1 (12 oz) bottle chili sauce
1 ½ cups grape jelly
Combine chili sauce and jelly in crockpot then add the meatballs. Heat on low for 3 - 4 hours. Stir about every 30 minutes. Serve on toothpicks.
ALMOND HAM ROLLS
8 oz cream cheese, softened
1/4 tsp dry mustard
1/4 tsp paprika
1/8 tsp each salt and pepper
3 dashes Tabasco
1/4 tsp soy sauce
1 tsp Worcestershire sauce
2 tsp chopped chives or blades of green onions
2 tbsp. mayonnaise
1 tbsp chopped almonds
8 rectangular shaped slices of boiled ham 6x3 in.
Toast almonds in 300 degree oven for 12-15 minutes or until brown. Mix cream cheese with all ingredients except ham and almonds. Add almonds to mixture. Dry ham in paper towels. Spread 3 Tbs. of mixture in each slice of ham and roll lengthwise. Add a little mixture to end of rolls if more filling is needed. Place in freezer 45 minutes. Slice in ½ inch rounds. These may be wrapped, frozen for four weeks. Serve rounds on toothpicks or on crackers.
1/4 tsp dry mustard
1/4 tsp paprika
1/8 tsp each salt and pepper
3 dashes Tabasco
1/4 tsp soy sauce
1 tsp Worcestershire sauce
2 tsp chopped chives or blades of green onions
2 tbsp. mayonnaise
1 tbsp chopped almonds
8 rectangular shaped slices of boiled ham 6x3 in.
Toast almonds in 300 degree oven for 12-15 minutes or until brown. Mix cream cheese with all ingredients except ham and almonds. Add almonds to mixture. Dry ham in paper towels. Spread 3 Tbs. of mixture in each slice of ham and roll lengthwise. Add a little mixture to end of rolls if more filling is needed. Place in freezer 45 minutes. Slice in ½ inch rounds. These may be wrapped, frozen for four weeks. Serve rounds on toothpicks or on crackers.
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