| Name: | Baked Fruit Dip |
| Submitted By: | Donna H. |
| Ingredients: | 1 (16 ounce) package soft style cream cheese with
pineapple 3/4 pound shredded Swiss cheese 2 cups dried cranberries 2 tablespoons orange juice 1/4 cup apple juice |
| 1 Preheat oven to 375 degrees F (190 degrees C). 2 In a medium bowl, blend the cream cheese, Swiss cheese, cranberries, orange juice, and apple juice. Scoop into a 9 inch pie pan. 3 Bake 15 minutes in the preheated oven, until bubbly and lightly browned. | |
| Prep Time: 15 Minutes Cook Time: 15 Minutes Ready in: 30 Minutes | |
| Name: | Ham Rolls |
| Submitted By: | Donna H. |
| Ingredients: | 5 slices cooked ham 1 (8 ounce) package cream cheese, softened 5 green onions |
| Lay the ham slices on a flat surface and spread with cream cheese. Place one green onion on each ham slice. Roll the ham slices tightly. Cut into bite sized pieces and serve. | |
| Prep Time: 10 Minutes Ready in: 10 Minutes | |
| Name: | Basil Parmesan Spread |
| Submitted By: | Donna H. |
| Ingredients: | 1 cup chopped fresh spinach 1 cup chopped fresh basil 1 teaspoon minced garlic 1/4 cup olive oil 1 cup freshly grated Parmesan cheese salt and pepper to taste 1 (8 ounce) package cream cheese, softened 1 (4 ounce) package feta cheese, crumbled 2 tablespoons sun-dried tomato paste |
| 1 In a food processor, blend the spinach, basil and garlic. Gradually mix in the olive oil and Parmesan cheese. Process until smooth. Salt and pepper to taste. 2 Blend cream cheese and feta cheese in a medium bowl. 3 Line a separate medium bowl with plastic wrap. Spread 1/2 the cream cheese mixture in the bowl. Top with sun-dried tomato paste and the spinach mixture. Cover with remaining cream cheese mixture. Pat together, cover and chill in the refrigerator at least 1 hour before serving. Flip out of the plastic lined bowl onto a medium serving dish to serve. | |
| Prep Time: 20 Minutes Ready in: 1 Hour 20 Minutes | |
| Name: | Dried Beef Cheese Ball |
| Submitted By: | Donna H. |
| Ingredients: | 1 (8 ounce) package cream cheese, softened 3 ounces dried beef 2 green onions, chopped 1/4 teaspoon onion salt 1 1/4 teaspoons monosodium glutamate 1 tablespoon Worcestershire sauce |
| 1 In a medium-size mixing bowl, combine cream cheese, dried beef, green onions, onion salt, monosodium glutamate, and Worcestershire sauce. Form the mixture into a ball and refrigerate before serving. | |
| Prep Time: 5 Minutes Ready in: 2 Hours 5 Minutes | |
| Name: | Stuffed Mushrooms |
| Submitted By: | Donna H. |
| Ingredients: | 1 pound lean ground beef 2 pounds fresh mushrooms-stems removed, chopped and reserved 1/4 cup margarine 1/2 cup chopped green bell peppers 2 teaspoons minced garlic 3 teaspoons dried parsley 1 teaspoon dried basil leaves, crushed 2/3 cup dry bread crumbs 1/3 cup soft bread crumbs 2 cups shredded sharp Cheddar cheese |
| Preheat oven to 400 degrees F (200 degrees C). 2 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 3 In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil. 4 In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese. 5 Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture. 6 Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown. | |
| Prep Time: 30 Minutes Cook Time: 15 Minutes Ready in: 45 Minutes | |
| Name: | Bacon Cheese Treats |
| Submitted By: | Donna H. |
| Ingredients: | 1 (8 ounce) package cream cheese, softened 1 (12 ounce) jar bacon bits 1 pinch ground black pepper, or to taste 1/4 cup diced onion 2 (8 ounce) packages refrigerated crescent roll dough |
| Preheat oven to 350 degrees F (175 degrees C). 2 In a mixing bowl, combine the cream cheese, bacon bits, pepper and onion. 3 On a lightly floured surface, unroll the crescent rolls lengthwise and form into a long rectangle. Thinly spread the cream cheese mixture on the dough. Starting with the long edge of the rectangle, roll the dough into a long, thin roll. Slice the roll into 1/4 inch thick pieces. Place rolls on a lightly greased baking sheet. 4 Bake in preheated oven for 15 minutes, or until brown. | |
| Prep Time: 7 Minutes Cook Time: 15 Minutes Ready in: 25 Minutes | |
| Name: | Cheese Bread |
| Submitted By: | Donna H. |
| Ingredients: | 1 (1 pound) loaf French bread, sliced
horizontally 4 tablespoons butter 1/2 cup mayonnaise 1 cup grated Parmesan cheese 4 ounces grated mozzarella cheese 4 ounces shredded Cheddar cheese 1/4 teaspoon garlic salt |
| 1 Preheat the broiler. 2 Place the bread open faced on a cookie sheet. Spread the butter on the bread, then the mayonnaise. Sprinkle with Parmesan cheese, mozzarella cheese, Cheddar cheese and garlic salt. 3 Broil 6 to 8 minutes, until the cheese is melted and lightly browned. | |
| Prep Time: 10 Minutes Cook Time: 8 Minutes Ready in: 18 Minutes | |
| Name: | Cheese Log |
| Submitted By: | Donna H. |
| Ingredients: | 2 (8 ounce) packages cream cheese 1 (2 ounce) package dried beef, chopped 1 1/2 tablespoons Worcestershire sauce 4 green onions, chopped 1 pinch monosodium glutamate (MSG) 1 cup chopped pecans 1/4 cup chopped parsley |
| 1 Combine the cream cheese, dried beef, Worcestershire sauce, green onions, and monosodium glutamate; mix well, and refrigerate until chilled. 2 Mix together the chopped pecans and parsley. Roll cheese into log or ball, and roll in pecans and parsley to cover. | |
| Makes 12 Servings | |
| Name: | Crab Bites |
| Submitted By: | Donna H. |
| Ingredients: | 1 lb crab meat 1/2 lb butter, softened 2 jars (5 oz) Kraft Old English Cheese Spread 1 Tbsp mayonnaise 1/2 tsp garlic salt or powder 1 tsp seasoned salt Error! Bookmark not defined. 12 English Muffins (Thomas' work best) |
| Soften butter and cheese spread at room temperature. Mix together well in mixer with seasonings. Fold in crab meat and spread on English muffin halves. Cut with a sharp knife into four sections and freeze (they cut easier if they're slightly frozen first). Flash freeze individually on a cookie sheet until frozen. Then package in freezer bags and store in the freezer. Preheat oven to 400 degrees. Heat in oven 10 to 15 minutes until hot and bubbly. Makes 96 pieces | |
| These great appetizers can be prepared in advance and stored in the freezer. Just bake for almost instant crab appetizers that everyone loves | |
| Name: | Feta-stuffed Cherry Tomatoes |
| Submitted By: | Donna H. |
| Ingredients: | 32 cherry tomatoes 1/3 cup sour cream 4 ounces cream cheese, softened 1/2 cup finely crumbled feta cheese 1 green onion, finely chopped 1 teaspoon lemon juice 1/4 teaspoon dried oregano 30 parsley leaves |
| Cut tops off 30 of the cherry tomatoes; trim bottom of each tomato slightly to level if necessary, being careful not to cut through to pulp. With small spoon, hollow out tomatoes; place upside down on paper towel-lined plate. Cover loosely with plastic wrap; refrigerate to drain for at least 1 hour or for up to 24 hours. Finely chop remaining tomatoes; place in small bowl. Add sour cream, softened cream cheese, feta cheese, green onion, lemon juice and oregano; mix until combined. (Filling can be covered and refrigerated for up to 24 hours.) Spoon filling into piping bag fitted with large star tip; pipe into hollowed-out tomatoes. (Alternatively, spoon 1 teaspoon into each.) Garnish with parsley. Yield: 30 hors d'oeuvres | |
| Name: | Ham and Cheese Calzones |
| Submitted By: | Donna H. |
| Ingredients: | 2 tubes (10 ounces each) refrigerated pizza
crust 1 cup ricotta cheese 4 to 6 ounces sliced pepperoni 2 cups diced fully cooked ham 2 cups (8 ounces) shredded mozzarella cheese Dried basil, optional Shredded Parmesan cheese, optional Meatless spaghetti sauce, warmed |
| Unroll one pizza crust, stretching gently to form a 14" X 11" rectangle. Spread half of the ricotta on half of the dough lengthwise to within 1" of the edges. Sprinkle with half of the pepperoni, ham and mozzarella. Fold unfilled side of dough over filled half and press edges together firmly to seal. Transfer to a greased baking sheet. Repeat with remaining crust and filling ingredients. Bake at 400 Degrees for 20-25 minutes or until golden brown. Sprinkle with basil and Parmesan if desired. Slice; serve with spaghetti sauce for dipping. Yield: 8 servings. | |
| Name: | Lite Shrimp Spread |
| Submitted By: | Donna H. |
| Ingredients: | 8 oz. lite cream cheese 1/2 cup lite sour cream 1/4 cup lite mayonnaise Spread in bottom of dish. Top with: 1 cup cocktail sauce 8 oz. shredded lite mozzarella cheese (This much can be made ahead and put into the fridge. for several days) 8 oz. shrimp (salad size) (thaw and pat dry) 3 green onions chopped (use some of the green top) 1/4 cup tomatoes chopped (drain really good) |
| Use with round circle ritz crackers | |
| Name: | Cocktail Meatballs |
| Submitted By: | Donna H. |
| Ingredients: | 3 lbs. ground beef 1 pkg. Dry onion soup mix 14 oz. can sweetened condensed milk Sauce: 18-oz. bottle ketchup 1/2 cup brown sugar 1/4 cup Worcestershire sauce |
| Combine beef, soup mix, and condensed milk. Form into about 3 dozen meatballs, each about 1 1/2" around. Place meatballs on baking sheet. Brown in 350 degree oven for 30 min. Remove from oven and drain. Place meatballs in slow cooker. Combine sauce ingredients. Pour over meatballs. Cover. Cook on low 3-4 hours. | |
| I also have used frozen meatballs (thawed). |