Gold Medalist Smoothie

8 ounces frozen strawberries, not in syrup - do not defrost
1 banana
1 cup pineapple juice
2 tablespoons coconut cream
1/4 cup grenadine
1 cup ice
2 fresh strawberries, for garnish

Pour all ingredients, except for the garnish, in the order listed into a blender and blend on high speed for 15-30 seconds, or until all the ice is crushed and the drirnk is smooth.  Garnish each drink with a fresh strawberry.

 2  Servings

Fruit Smoothies

2 -8 ounces yogurt, fat free - vanilla
2 bananas, small ripe, sliced, frozen
1 cup strawberries, sliced, frozen
1 cup berries, such as raspberries, blueberries, blackberries, frozen

In a blender container, combine yogurt, bananas, and berries; cover and puree until nearly smooth.
Makes 4 servings.

Elvis' Favorite Smoothie - Banana & Peanut Butter

1 cup ice, crushed
1 cup soymilk, I used Silk Chocolate
2 bananas, sliced and frozen
4 tablespoons peanut butter

Mix all ingredients in blender.  If needed, add more soymilk.

2  Servings

Egg Nog

6 large eggs, lightly beaten
3/4 cup sugar
2 cups milk
1 cup brandy (optional)
1/4 cup rum (optional)
1 tablespoon vanilla extract
2 cups whipping cream
Garnishes: whipped cream, grated fresh nutmeg

Stir together egg and sugar in a large saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, 18 to 20 minutes or until mixture thickens and coats a metal spoon. Remove from heat; stir in vanilla and if using, brandy and rum. Cover and chill 8 hours.

Beat whipping cream at high speed with an electric mixer until soft peaks form; fold into chilled egg mixture. Garnish, if desired. Yield: 8 cups. Prep: 30 min., Chill: 8 hrs.

Cherry Vanilla Smoothies

1 cup ice, crushed
1 cup soymilk, Very Vanilla Silk Soymilk
3/4 cup vanilla yogurt
2 bananas, frozen sliced, (optional)
1 cup cherries, frozen

Mix well in blender.

2  Servings

Blueberry Banana Smoothies

1 cup ice, crushed
1 cup soymilk, Very Vanilla Silk Soymilk
1 cup blueberries, frozen
2 bananas, sliced frozen

Mix in blender until smooth.

2  Servings

OR

1 banana, sliced frozen
1/2 cup blueberries
1/4 cup yogurt
1/2 cup Soymilk

Mix in mini blender until smooth.  Add more soymilk if needed.

1 serving

Apple Pie Shake

2 scoops French Vanilla Formula 1 Nutritional Shake Mix
2 tablespoons Personalized Protein Powder (or more)
1 cup plain soy milk or nonfat milk
1 cup frozen apple slices
A few dashes each cinnamon, nutmeg, cloves
1/4 teaspoon vanilla extract
4 ice cubes

Place all ingredients in the blender and mix thoroughly until the ice cubes are completely crushed. Ice cubes are optional.

Tartar Sauce

1 cup mayonnaise
2 tablespoons onions, finely diced
1 teaspoon sweet pickle relish
1 tablespoon horseradish sauce
1 teaspoon lemon juice
dash dried dill weed
salt and pepper

Mix all ingredients and store in container in fridge for up to one month.

Sweet & Fruity Popcorn Bars

1 -3 oz. package corn kernels, popped, or 10 cups popped popcorn
3/4 cup white chocolate, chips
3/4 cup cranberries, sweetened, dried.
1/2 cup coconut flakes, sweetened
1/2 cup blanched almonds, slivered, coarsely chopped
1 -10 oz. package marshmallows
3 tablespoons unsalted butter

In a large bowl, combine popcorn, white chocolate chips, cranberries, coconut and almonds.  Toss to blend evenly.

Line a 13 x 9 x 2 inch baking pan with nonstick foil.

In a medium-size saucepan, over medium heat, melt marshmallows and butter.  Stir until smooth.  Pour over popcorn mixture; stir to coat completely.

Quickly pour mixture into prepared pan.  Place a sheet of waxed paper over top of mixture.  Press down until top is level, compressing mixture slightly.  Refrigerate at least 30 minutes, or until firm.

Use foil to lift bar completely from pan.  Cut lengthwise in half, then each piece crosswise into 8 pieces for 16 bars total.

16  Servings

Spinach Souffle Stuffed Mushrooms

1 -10 oz. package cottage cheese, small curd
3 eggs
1 cup cheese, shredded
1 package frozen chopped spinach, thawed and squeezed well
1 cup bread crumbs
1 teaspoon dried onion flakes
2 teaspoons fresh lemon juice
1/2 cup grated Parmesan cheese
24 mushroom caps

Mix cottage cheese, eggs and cheese in food processor until smooth.  Mix in spinach.  Place in baking dish.  Bake at 350 degrees for 1 hour.

Mix baked souffle with next 4 ingredients.  Fill each mushroom cap with spinach mixture.  Bake at 350 degrees for 15-20 minutes.

12  Servings

Spinach Artichoke Dip

1 -10 oz. package frozen chopped spinach
1 -8 oz. package cream cheese
1/2 cup sour cream
1 -12 oz. jar marinated artichoke bottoms or hearts
1 -7 oz. jar roasted red peppers, drained
1/4 cup grated Parmesan cheese

Thaw spinach as package directs, squeeze out any excess liquid.  Set aside.

In a food processor, combine cream cheese, sour cream and undrained artichoke hearts.  Pulse until blended.  Add drained peppers and Parmesan cheese; pulse until fairly smooth.
Transfer mixture to a 1 1/2 quart baking dish.  Stir in drained thawed spinach.

Microwave at high power for 7 minutes, until heated through and bubbly around edges.  Stir and serve with crackers.

14  Servings

Silky Pumpkin Dip

1 (8 ounce) package cream cheese, softened
2 cups confectioners' sugar or 1/2 cup brown sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice

In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, and pumpkin pie spice, until smooth and well blended. Chill until serving.

Serve with gingersnap cookies & vanilla wafers.

It's a nice idea to seve this dip in bowl that sits in a bowl of ice.

Sesame Chicken Dip

2 tablespoons soy sauce
4 teaspoons sesame oil
2 garlic cloves, minced
4 cups shredded cooked chicken breast
3 packages (8 ounces each) reduced-fat cream cheese
8 green onions, thinly sliced
1/2 cup chopped salted peanuts
2 cups chopped fresh baby spinach
1 jar (10 ounces) sweet-and-sour sauce
Sesame rice crackers

In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.

Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers.

Yield: 36 servings (1/4 cup each).

Jelly-BBQ Meatballs

1 bag frozen meatballs
1 small jar grape jelly
1 cup barbecue sauce

Combine all ingredients in crock pot that has been coated with Crisco.  Cook over high heat until meatballs are warmed through and sauce is bubbly, stirring occasionally.  Reduce heat to warm.  Serve warm.

30  Servings

Cranberry Party Meatballs

2 -1 pound pkg. meatballs, frozen  pre-cooked cocktail size
1 -16 oz. can jellied cranberry sauce
1 -12 oz. bottle chili sauce

Combine sauces, cook over medium heat, stir until smooth.  Add prepared meatballs, stir about 15 minutes or until meatballs are heated through.  

30  Servings

Pretzel-Cherry Nut Clusters

1 -8 oz. package pretzels, oat bran sticks, broken
1 cup dried cherries
1 cup nuts, salted, mixed
1 cup granola, low-fat, no raisins - plus 2 tablespoons
1 -11 oz. package chocolate chips

In a large bowl, combine the pretzel pieces, cherries, nuts and 1 cup of the granola.  Toss to blend evenly.  In a small plastic bag, crush remaining 2 tablespoons granola.

Place chocolate chips in a glass bowl.  Microwave on high power for 1 minute.  Stir until smooth.  Pour over pretzel mixture; stir to coat completely.

Line two standard-size muffin pans with cupcake liners (24 total).  Divide mixture evenly among liners, about 1/2 cup mixture in each.  Sprinkle with crushed granola (about 1//4 teaspoon each).  Refrigerate at least 15 minutes, or until firm.

24  Servings

Pimento Cheese

1/2 teaspoon seasoned salt
1/2 cup mayonnaise
1 cup Monterey Jack cheese, grated
1 cup sharp cheddar cheese, grated
1 -3 oz. package cream cheese
3 tablespoons pimientos, chopped
1 teaspoon onions, grated
cracked black pepper

Blend cheeses and mayonnaise.  Stir in seasonings, onion and pimentos.  Chill.

12  Servings

Pepper - Cheese Crackers

1 cup bread flour
1 cup corn meal, or instant polenta
1/2 teaspoon black pepper
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1/2 teaspoon paprika
1 cup cheddar cheese, sharp, finely grated
2 1/2 tablespoons butter, cut small
3/4 cup buttermilk

Preheat oven to 375 degrees. Line two baking sheets with parchment paper or nonstick baking mats; set aside.

Place bread flour, polenta, salt, baking soda, paprika, pepper, and cheese in the bowl of a food processor; pulse to combine. Add butter and pulse until mixture resembles coarse meal. With the machine running, add buttermilk. Continue processing until dough just forms a ball. Transfer dough to a lightly floured work surface and knead for a few seconds. Wrap dough in plastic and let rest at room temperature for 15 minutes.

Cut dough into quarters. Using 1 piece at a time, roll out dough 1/16 inch thick on a lightly floured work surface. With a dry pastry brush, sweep off the excess flour. Keep remaining pieces covered with plastic wrap.

Using a 1 3/4-inch fluted round cookie cutter or a small fluted pastry wheel, cut out crackers and place on prepared baking sheet at least 1/2 inch apart. Roll out a second piece of dough 1/16 inch thick and repeat cutting process; place on second prepared baking sheet. Transfer baking sheets to oven and bake until crackers are golden brown and crisp, 15 to 18 minutes, rotating once halfway through baking. Transfer crackers immediately to a wire cooling rack; let cool completely. Repeat process with remaining dough.

10  Servings

Peach-Bourbon Wings

1 cup peach preserves
2 tablespoons dark brown sugar, packed
2 cloves garlic, peeled
1/2 teaspoon salt
1/4 cup white vinegar
1/4 cup bourbon whiskey, or rum
2 teaspoons cornstarch, stirred into 1 tablespoon water
4 pounds chicken wings

Heat oven to 450.  Line a 15 x 10 inch jelly-roll pan with nonstick foil.

In a food processor, combine the preserves, brown sugar, garlic and salt.  Process until garlic is finely chopped.  Remove to a small saucepan.  Stir in vinegar and bourbon (or rum).  Bring to a simmer over medium heat.  Cook 5 minutes or until thickened. (You will have about 1 1/2 cups glaze.)

Cut wing tips off and discard; cut wints in half at joint for about 36 pieces total.  Place on prepared pan.  Remove 1/2 cup peach-bourbon glaze and set aside. Brush wings with 1/2 cup glaze.  Roast at 450 for 15 minutes.  Remove pan from oven.  With tongs, turn wings over.  Brush with remaining glaze.  Roast 15 minutes more, until juices run clear.

To crisp skin, increase oven temp. to broil.  Broil wings for 2 to 4 minutes.  Serve with remaining glaze, if desired.

36  Servings

Onion Dip

3 large onions, chopped
4 tablespoons butter
4 tablespoons olive oil
8 ounces cream cheese
1 cup mayonnaise
1 cup sour cream
dash cayenne
dash salt

Saute onions in butter and olive oil until caramelized.  Remove from heat.  Stir in remaining ingredients until well mixed.  Pour into serving dish, cover with plastic wrap or lid and chill overnight.

Serve with potato chips or crackers.

10  Servings

Mushroom Quesadillas

Vegetable oil spray
8 ounces sliced fresh mushrooms
1/2 medium onion, thinly sliced and separated into rings
1 teaspoon bottled minced garlic
3 tablespoons chopped fresh cilantro
3 8-inch whole-wheat flour tortillas
6 tablespoons shredded low-fat Monterey Jack cheese with jalapeqo peppers or low-fat cheddar cheese
Salsa (optional)

Preheat oven to 350 degrees F. Spray a large skillet with vegetable oil. Cook mushrooms, onion and garlic in skillet over medium heat until onion is tender, about 5 to 7 minutes. Stir in cilantro and remove from heat.

Arrange one-third of the mushroom mixture on half of one tortilla. Sprinkle with 2 tablespoons of the cheese. Fold the other half of the tortilla over cheese. Place on a baking sheet. Repeat with remaining ingredients to make 3 quesadillas total.

Bake quesadillas about 5 minutes, or until filling is hot and cheese melts. Cut each quesadilla into 4 wedges. Serve warm with salsa if desired.

Microwave Method:

Spray a microwave-safe casserole with vegetable oil. Add mushrooms, onion and garlic. Cook, uncovered, on 100% power (high) for 5 to 7 minutes, or until onion is tender, stirring twice.  Stir in cilantro.

Assemble quesadillas as directed above and arrange them on a microwave-safe plate or platter. Cook, rotating plate once, uncovered, on 100% power (high) for 1 to 2 minutes, or until filling is hot and cheese melts.

Mozzarella Nuggets

12 sticks mozzarella cheese, (string cheese)
6 sun-dried tomatoes, (not packed in oil)
4 eggs
2 cups bread crumbs, Italian flavored
3 cups vegetable oil, for frying
1 cup bottled spaghetti sauce

Remove cheese from plastic wrappers.  Cut each cheese stick crosswise into thirds.  With a small knife, cut a thin opening along the length of each piece, being careful not to cut completely through.

If tomatoes are not pliable, soak in boiling water for 5 minutes.  Place them in a stack.  Slice stack crosswise into 6 thin slices for a total of 36, each about the same length as cheese pieces.  Gently tuck one tomato slice into a piece of cheese.  Repeat, using all tomato pieces and cheese nuggets.

Break 2 of the eggs into a small bowl.  Beat lightly.  Place 1 cup of the bread crumbs in a shallow dish or pie plate.  In a med-size heavy bottomed saucepan, heat oil to 350 on deep fry thermometer.

Meanwhile, coat 18 of the nuggets: Dip all 18 nuggets in egg, then coat with bread crumbs.  Return to egg for a second round of coating, return to bread crumbs, tossing to cover completely with crumbs.  Repeat double coating for remaining 18 nuggets, using remaining 2 eggs and 1 cup bread crumbs.  Beginning with the nuggets coated first, fry 5 or 6 at a time for one minute, until golden brown.  Remove from oil with a slotted spoon.  Place on a paper-towel-lined baking sheet.  Keep warm in 200 degree oven while frying remaining nuggets.

Heat marinara sauce in microwave for 1 minute.  Serve nuggets alongside warm sauce.

NOTE:  You may assemble nuggets ahead and refrigerate for 2 days or freeze them up to a month before frying.  Do not thaw before cooking.

36  Servings

Mini Taco Cups

48 corn tortillas, chips, such as Tostitos Scoops
3/4 cup sour cream, low fat
8 pickled jalapenos
1 1/2 teaspoons taco seasoning mix
1 -15 oz. can chili  , vegetarian
1/2 cup cheddar cheese, taco flavored, shredded
fresh parsley, chopped

Place rack in uppermost position.  Heat oven to broil. Select 48 unbroken chips and place in single layer on one or two baking sheets.  In a small bowl, stir together the sour cream, jalapenos and taco seasoning mix.
Place about 1 teaspoon chili into each tortilla cup.  Top with about 1/2 teaspoon shredded cheese per cup.  Place on top rack and broil for 1 to 2 minutes, until cheese melts and chili is heated through (tortilla edges will just begin to brown).  Once cups are heated, top with a small dollop of the jalapeno sour cream.  Garnish with parsley; serve with additional sour cream on side.

48  Servings

Hot Ham & Cheese Spread

1 -8 oz. package cream cheese
1 cup cheddar cheese, shredded
3 slices smoked ham, finely chopped
Ritz crackers


Mix cream cheese, cheddar cheese and ham until well blended.  Spoon into ovenproof crock or bowl.  Bake at 350 degrees or until puffed and lightly browned.  Serve warm as a spread with crackers.

24  Servings

Hot Crab Dip

3 ounces cream cheese
1/2 cup mayonnaise
6 ounces crab meat
1/4 cup onions, minced
1 tablespoon lemon juice
1/8 teaspoon Tabasco pepper sauce

Combine all ingredients, spread in oven safe dish.
Bake at 350 degrees for 30 minutes.
Serve with crackers, pita chips, etc.

16  Servings

Deviled Eggs

6 hard boiled eggs, peeled
1/4 cup salad dressing, or mayonnaise
1 teaspoon white vinegar, or pickle juice
1 teaspoon mustard
1/2 teaspoon salt
dash Worcestershire sauce
dash fresh ground black pepper
dash paprika, for garnish, (optional)

Slice eggs in half lengthwise.  Place yolks in a bowl, mash with a fork.  Add other ingredients.  Stir until smooth.  Refill egg whites.  To make them look special, use a star tip and frosting bag.  Sprinkle with paprika if desired.

**To hard boil eggs:

Place eggs in bottom of a saucepan and cover with water.  Place on burner of stove and heat until just boiling.  Turn heat off and cover pan with lid.  Set timer for 20 minutes.  Do not lift lid until the timer goes off.  Place pan in sink and run cool water into pan until the hot water is displaced and cool water is all that remains.  Place in fridge for one hour.  After cooled, crack eggs on the fat end, roll on the counter to loosen shells then place back in the cool water for a few minutes.  They should now shell easily.

12  Servings

Crescent Dogs

8 hotdogs, slit lengthwise
1 package crescent rolls
4 slices American cheese, cut in half

Insert strips of cheese into each hot dog slit.
Wrap 1 crescent triangle around each hotdog.
Bake in 375 oven on ungreased cookie sheet, 12 - 15 minutes.

8  Servings

Cream Cheese Ham Spread

1 -8 oz. package cream cheese, softened
1/2 cup scallion tops, chopped
1/2 cup ham , chopped fine

Stir together all ingredients.  Place in serving bowl.  Chill overnight.  Serve with crackers.

24  Servings

Crabmeat Cheese Spread

8 ounces cream cheese
1 -6 1/2 oz. can crab meat
1 tablespoon Worcestershire sauce
dash everglades seasoning
dash garlic powder
1 tablespoon lemon juice
cocktail sauce

Combine softened cream cheese, drained crab meat, sorcestershire sauce, lemon juice and seasonings.  Shape into a ball on serving dish.  Make a depression in the top of the ball and pour cocktail sauce into the depression.  Serve with crackers.

12  Servings

Crab Wontons

1/2 pound crabmeat
8 ounces cream cheese, room temperature
1 teaspoon minced ginger
1 green onion, chopped
1/2 teaspoon salt

Mustard and sweet & sour sauce:

1 tablespoon mustard powder
2 tablespoons sugar
3 tablespoons vinegar
3 tablespoons plum sauce
2 tablespoons ketchup

1 package frozen wonton wrappers, thawed
4 cups cooking oil for deep-frying

To Make Filling:

Combine crabmeat with cream cheese, ginger, green onions and salt in a mixing bowl. Mix until well blended.
Mix mustard and sweet & sour sauce in a bowl.

To Assemble:

Have the wrappers, the filling and a small bowl of water within easy reach.
Put about 1 teaspoon of filling in the center of each wrapper.  Fold the wrapper away from you, forming 2 overlapping triangles.  Flip the upper points of triangles towards you.
Bring the left and right corners together to create a groove around the mound of the filling. With your fingertip, moisten one corner with water and place the other corner on top, pinching together firmly.

To Cook:

Heat 4 cups of oil in a wok to 375°F.
Add about 15 wontons to the hot oil. Fry until golden brown. Remove with a strainer. Drain on a dish lined with paper towels.  Repeat with the remaining wontons. Serve with mustard and sweet & sour sauce.

Tips:
• Wontons can be frozen after being assembled. Thaw before deep-frying. They can also be deep-fried first and then freeze.
• Fried wontons can be kept warm in an oven at 200 degrees F. for 30 minutes or reheated at 425 degrees F for 3 to 5 minute; if frozen, 6 to 7 minutes.

48  Servings

Crab Dip

2 oz Cream Cheese, softened
4 tsp. Diced Yellow Onion
1 Tbsp. Butter, softened)
4 tsp. Finely Diced Green Pepper
1/2 Cup Sour Cream
1/4 tsp. Seasoned Salt
1/8 tsp. Paprika
1 Tbsp. Mayonnaise
1/4 Cup Shredded Mozzarella Cheese
1 (6 oz.) can Crab Meat (drained) **Use fresh crab meat if you can!
Fresh Diced Green Onion, for garnish
Fresh Chopped Parsley, for garnish
*optional* dash of hot sauce for a little kick

Mix cream cheese, mayonnaise, sour cream and butter until smooth.  Blend in seasoned salt and paprika. Stir in yellow onions, crab meat, green pepper, and mozzarella cheese. Place in a lightly greased small shallow baking dish and place in a preheated oven at 350 degrees until mixture bubbles, about 10 - 14 minutes.
Serve dip with unsalted or very lightly salted corn chips.
Makes 3  Servings

Crab Cake Fritters

Old Bay® seasoning gives these bite-size crab cakes their zing. Dunked in a spiced tartar sauce they make a fun finger food, or stuff them in a French roll with sauce-drizzled veggies to make a New Orleans-style po’boy.

FOR CRAB CAKES:

3/4 cup panko bread crumbs
Vegetable oil, for frying
2 cans (6 ounces each) lump crabmeat, drained, Crown Prince®
2 tablespoons mayonnaise, Best Foods®
1 egg
2 teaspoons lemon juice
1/2 teaspoon seafood seasoning, Old Bay®
1/4 teaspoon celery salt

FOR SAUCE:

2/3 cup tartar sauce,
2 tablespoons Dijon mustard, Grey Poupon®
1/2 teaspoon seafood seasoning, Old Bay®

For crab cakes, pour 1/2 cup of the panko bread crumbs into a shallow dish and set aside. In a large skillet, heat 1 inch oil over medium-high heat. (The oil is ready when a drop of water splatters in the skillet.)

In a medium bowl, mix together all crab cake ingredients with remaining 1/4 cup panko bread crumbs. Form into 11/2-inch balls. Roll balls in reserved panko bread crumbs until well coated.

When oil is ready, carefully slide crab cake fritters into skillet. Fry until golden brown, turning often, about 4 to 5 minutes. Drain on a paper towel-lined plate.

For sauce, combine all sauce ingredients in a small bowl. Serve on the side of crab cake fritters.

Tip: Panko is coarsely ground, Japanese-style bread crumbs. Look for them in the Asian section of your supermarket.

8  Servings

Colby Cheese Fondue

1 pound Colby cheese, shredded (4 cups)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
pinch ground nutmeg
3 tablespoons cornstarch
3 tablespoons water
1 baguette, sourdough OR 1 plain baguette, cut in bite-size chunks
2 apples, such as Gala or Golden Delicious, cored and sliced
1 1/2 cups wine  , Riesling white wine or Pinot Grigio

Bring wine to a simmer in medium-sized, non-aluminum saucepan over medium heat.  Add cheese, stirring until melted; mixture will not be smooth.  Stir in garlic powder, salt, black pepper, cayenne and nutmeg.  Stir together the cornstarch and water in small bowl until smooth.  Stir into the wine-cheese mixture.  Simmer over low heat until thickened and smooth, about 2 minutes.  Serve immediately with bread chunks and apple slices for dipping; keep the fondue warm over a very low flame.

12  Servings

Buffalo Wing Poppers

20 jalapeno peppers
1 package (8 ounces) cream cheese, softened
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 cup diced cooked chicken
1/2 cup blue cheese salad dressing
1/2 cup buffalo wing sauce

Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves.  Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 325° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild.
Yield: 40 appetizers.

Buffalo Chicken Dip

1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Tortilla chips

Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, buffalo wing sauce and bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips. Yield: about 2 cups.

Chorizo Taquitos

1 package (16-ounce, bulk) beef chorizo sausage, casing removed

1 cup medium chunky salsa, drained, Pace®

1 cup shredded mild cheddar cheese, Kraft®

6 fajita-size (8-inch) flour tortillas, Mission®

1 cup prepared guacamole (refrigerated section)

1/4 cup sour cream

Preheat oven to 400 degrees F. In a large skillet, saute sausage over medium heat until brown, about 6 minutes. Drank fat from cooked sausage; discard. Set sausage aside to cool. Stir salsa and cheese into sausage in skillet.

Place 1 tortilla onto a clean work surface. Spoon 1/4 cup of the sausage mixture down tortilla center. Fold tortilla in half, then roll up. Secure with toothpicks. Place on a foil-covered cookie sheet. Repeat with remaining tortillas and filling.

Bake until filling is hot and tortilla is crisps and golden brown, about 18 minutes. Cut taquitos in half crosswise. Serve hot with guacamole and sour cream.

Chili's Shanghai "Wings"

Ginger-Citrus sauce

1 1/4 cups water

1 tablespoon cornstarch

3/4 cup dark brown sugar

1/4 cup soy sauce

2 tablespoons minced fresh ginger

1 teaspoon minced garlic

2 tablespoons lime juice

1 tablespoon lemon juice

1/4 teaspoon crushed red pepper flakes

Wasabi-Ranch dressing

1/2 cup bottled hidden valley ranch salad dressing

2 tablespoons buttermilk or whole milk

1 teaspoon prepared horseradish

1/2 teaspoon wasabi powder

1 drop green food coloring

1 cup all-purpose flour

2 teaspoons salt

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1 egg

1 cup milk

2 chicken breast fillets

4-8 cups vegetable oil (as required by fryer)

Combine flour, salt, peppers and paprika in a medium bowl. In another small bowl, whisk together egg and milk.  Slice each chicken breast into 6 pieces.

Preheat 4 to 8 cups of canola oil (use the amount required by your fryer) in a deep fryer to 375 degrees.

One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.  When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

As the chicken is resting, make the ginger-citrus sauce by dissolving the corn starch in the water.

Pour the water into a medium saucepan along with the rest of the sauce ingredients and bring the mixture to a boil over medium heat.  When the sauce begins to bubble, reduce heat and simmer for 10 to 15 minutes or until thick.  Remove the sauce from the heat and let it cool a bit.

Make the wasabi-ranch dressing while your ginger-citrus sauce is simmering.  Simply whisk together the ranch dressing, buttermilk, prepared horseradish, powdered wasabi, and green food coloring in a small bowl.  Cover and chill this until the wings are done.

When the chicken has rested and you're ready to cook, lower the boneless wings into the oil and fry for 5 to 6 minutes or until each piece is browned.  Depending on the size of your fryer, you may want to fry the chicken in batches so that the chicken isn't too crowded in there.  When chicken pieces are done frying, remove them to a draining rack or a plate lined with a couple paper towels.  When all the chicken is fried, place the pieces into a covered container such as a large jar with a lid.

Pour the ginger-citrus sauce over the chicken in the container, cover it up, and then gently shake everything around until each piece of chicken is coated with sauce.  Pour the chicken onto a plate and serve the dish with wasabi-ranch dressing on the side.

Chili's Boneless Buffalo Wings

1 cup all-purpose flour

2 teaspoons salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon paprika

1 egg

1 cup milk

2 chicken breast fillets

4-6 cups vegetable oil

1/4 cup hot sauce (Crystal or Frank's Louisiana)

1 tablespoon margarine

On the side:

bleu cheese salad dressing (for dipping)

celery ribs

Combine flour, salt, peppers and paprika in a medium bowl.  In another small bowl, whisk together egg and milk.  Slice each chicken breast into 6 pieces.  

Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.  One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.  When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.  When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.  

As chicken fries, combine the hot sauce and margarine in a small bowl.  Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine.  You can also use a small saucepan for this step.  Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.  

When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.  Place the chicken pieces into a covered container such as a large jar with a lid.  Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce.  

Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side

 2  Servings

Chili Dip

2 packages cream cheese

1 pound ground Beef Top Round, cooked and drained

1 12 oz. can tomato sauce

1 package chili seasoning mix

1 8 oz. package cheddar cheese, shredded

Press softened cream cheese in bottom of greased baking dish.  Prepare chili : mix together ground beef, tomato sauce and chili seasoning.  Spread over cream cheese.  Top with shredded cheddar cheese.  Bake at 350 for about 20 - 30 minutes - until bubbling and cheese is melted.

Serve with Fritos Scoops.  Beware: Very addictive, and not low cal!

12  Servings

Chili Con Queso Dip

1 (14.5-ounce) can diced tomatoes, undrained

1 (10-ounce) can diced tomatoes and green chiles, undrained

1 teaspoon olive oil

1/2 cup chopped onion

2 garlic cloves, minced

1 (8-ounce) block fat-free cream cheese, softened

1 teaspoon chili powder

6 ounces light processed cheese, cubed (such as Velveeta Light)

Cilantro sprigs (optional)

Drain tomatoes and tomatoes with chiles in a colander over a bowl, reserving 1/3 cup liquid; set tomatoes and reserved liquid aside.

Heat oil in a medium saucepan over medium heat. Add onion and garlic; saute 4 minutes. Add cream cheese; cook until cheese melts, stirring constantly. Add tomatoes, reserved liquid, and chili powder; bring to a boil. Add processed cheese; reduce heat and simmer 3 minutes or until cheese melts, stirring constantly. Garnish with cilantro, if desired. Serve warm with baked tortilla chips.

Makes 3-1/2 cups (serving size: 1/4 cup)

Chile-Cheese Quesadillas

1 3 oz. package cream cheese

1 cup American cheese, shredded

1 cup cheddar cheese, shredded

1 4 oz. can chopped green chilies

1/4 teaspoon garlic powder

1/8 teaspoon ground red pepper

8 flour tortillas, 8 inch

Beat first 6 ingredients at medium speed with an electric mixer until well blended.  Spread about 1/2 cup cheese mixture onto each of 4 tortillas leaving a 1/2 inch border.  top with remaining tortillas.

Heat a lightly greased nonstick skillet over medium-high heat just until hot.  Cook quesadillas in 4 batches, one minute each side or until filling melts and outside browns.  Cut into wedges and serve with desired toppings.  Garnish if desired.

8  Servings

Cheesy Pizza Dip

1 8 oz. package Neufchatel cheese

1/2 cup pizza sauce

1/2 cup lowfat mozzarella cheese

2 tablespoons grated Parmesan cheese

2 tablespoons red and yellow bell pepper, chopped

1 teaspoon Italian seasoning

Spread Neufchatel cheese onto bottom of microwaveable 9 inch pie plate.  Cover with pizza sauce, top with remaining ingredients.  Microwave on high for 2 minutes or unti heated through.  Serve with crackers.

Makes 2 cups or 16 servings, 2 tablespoons each.

16  Servings

Cheese Bites

1/2   8 oz. package cream cheese

1     16 oz. can refrigerated buttermilk biscuits, flaky kind

1/2   cup jalapeno jelly

1.Cut cream cheese into 24 pieces and let soften.

2. Seperate each biscuit into thirds, making 3 rounds.  Press biscuit rounds into bottom and up sides of 24 mini-muffin cups.  Spoon about 1 tsp. pepper jelly into each biscuit cup.  Top each with 1 cream cheese piece.

3. Bake at 425 for 8 to 10 minutes or until golden brown.  Let stand for 10 minutes before serving.

*alternate version

Mix cream cheese, chopped green onion, chopped sun dried tomatoes, pepper, salt and oregano.  let sit in fridge overnight to blend flavors.  Fill biscuit cups using melon baller, or a teaspoon.

24  Servings

Caramel Popcorn

2 cups popcorn, unpopped

2 cups light brown sugar

1/2 pound butter, or margarine

1/2 cup Karo light corn syrup

1/2 teaspoon baking soda

Pop the popcorn.  Put into a large metal bowl.  In a saucepan, combine sugar, butter and syrup.  Bring to a boil, cook for 3 minutes.  Remove from heat.  Add the soda then stir mixture well.  Pour over the popcorn.  Bake for 1 hour at 250 degrees, stirring every 15 minutes. 

10  Servings

Biscuit Pizzas

1 package Grands Buttermilk Biscuit dough

1 cup pizza sauce

1 cup mozzarella cheese, shredded

pepperoni, or your favorite pizza toppings

1. Press each biscuit to a 6" round and place on greased cookie sheets.

2. Top with pizza sauce, cheese and pepperoni.

3. Bake in 375 degree oven, 10 - 15 minutes.

*Vegetarian: omit pepperoni

8  Servings

Basil Cheddar Cheese Ball

1 cup fresh basil, loosely packed 

2 8 oz. packages cream cheese 

1/2 cup cheddar cheese, shredded 

2 tablespoons grated Parmesan cheese

1/4 teaspoon black pepper

2/3 cup walnut halves, finely chopped

In a food processor, combine basil, cream cheese, cheddar & parmesean cheeses and black pepper.  With slightly wet hands, roll into a ball; coat with walnuts.  Chill before serving.

24  Servings

Baked Creamy Seafood

4 tablespoons butter

1 cup baby scallops, rinsed and drained (about 8 oz.)

3 tablespoons flour

2 cups half and half

1 1/2 cup asiago cheese

2 cups medium, peeled, shelled and deveined cooked shrimp

6 oz. can chopped clams, well drained

1 to 2 tablespoons grated Parmesan cheese

Oil for deep frying

1/2 of a 12 ounce package won ton skins

In a large skillet, melt 1 tablespoon butter. Add scallops and stir fry over high heat until just cooked through; set aside in bowl. In same skillet, melt remaining 3 tablespoons butter over medium heat.

Whisk in flour until smooth and bubbly. Cookand stir 1 minute. Whisk in half-and-half and continue whisking until mixture comes to a boil.  Boil 1 minute, whisking, until bubbly. Turn off the heat. Add asiago cheese, stirring until melted. Stir in the scallops, shrimp and  clams. Spoon into a 9 inch glass pie plate. Sprinkle with the  Parmesan cheese. Bake in a preheated 350F degree oven for about 15 minutes, until the top is golden brown.

Meanwhile, heat plenty of oil in a wok or deep fryer to 375F. Fry 3 or 4 won ton skins at a time, a few seconds on each side, until just golden. Drain on paper towels. Use wantons as chips for dipping into baked seafood appetizer.

4  Servings

Bacon and Green Chile Roll-ups

8 slices bacon

1 (9-oz.) container (1 cup) bean dip

4 oz. cream cheese, softened

6 (8-inch) flour tortillas

1/4 cup finely chopped red bell pepper

1 (4.5-oz.) can Old El Paso® Chopped Green Chiles

1 .   Cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.

2 .   In medium bowl, combine bean dip and cream cheese; mix well. Spread each tortilla with bean dip mixture. Sprinkle each with bell pepper, green chiles and bacon. Roll up each tortilla. Wrap each in plastic wrap. Refrigerate at least 2 hours or until ready to serve.

3 .   To serve, cut each roll into 8 pieces. If desired, secure each piece with toothpick. 

Artichoke Spinach Dip

2 fresh artichokes

1 lemon, juice squeezed

1 tsp salt

OR

1 14-oz can artichoke hearts, drained and sliced

1 lb cream cheese, room temperature

8 oz mascarpone cheese, room temperature

2 Tbsp all-purpose flour, sifted

1 cup Parmesan cheese, grated

1/4 tsp fresh thyme leaves

1/4 tsp crushed red pepper

1 Tbsp fresh flat leaf parsley, chopped

1 garlic clove, minced

5 green onions, chopped

Salt to taste

Ground black pepper to taste

1 6-oz pack fresh spinach, chopped

8 slices crusty Italian bread

Extra virgin olive oil (to drizzle)

Preheat oven to 325ºF.

PREPARATION WITH FRESH ARTICHOKES

Boil artichokes in 3 quarts water with 1 tsp salt and lemon juice.

Cool artichokes. Clean, peel, remove center “choke” and slice artichoke.

Follow Dip Preparation steps below using fresh artichokes.

DIP PREPARATION

Mix all ingredients in a large bowl, except bread and extra virgin olive oil.

Coat a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.

Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides.

Sprinkle top of heated dip with parmesan cheese. Serve hot with grilled bread.

4  Servings