Dill Pickle Dip

 8 ounces cream cheese softened
1/2 cup sour cream
3 ounces chopped deli ham
2 tablespoons chopped green onion
1/2 cup dill pickles, coarsely chopped
1/4 teaspoon black pepper

Mix sour cream and cream cheese until creamy.  Mix in other ingredients.  Chil until serving.

Chicken Wontons

16 ounces ground chicken
1 cup shredded carrots
1/2 cup finely chopped celery
1/2 cup finely chopped water chestnuts
2 tbsp soy sauce
2 tbsp sherry
2 tbsp cornstarch
1 teaspoon ground ginger
50 wonton wrappers
2 tbsp butter
sweet and sour sauce

Spray a large skillet with cooking spray.  Add ground chicken and cook on medium-high heat until no longer pink.  Add carrots, celery, and water chestnuts cook for about 5 minutes until vegetables are tender.
Add soy sauce, sherry, cornstarch, and ginger heat through.

Spoon a rounded teaspoon of filling on each wonton wrapper and dampen the sides of wrappers to seal them.

Place on greased baking sheet. Brush with melted butter and bake at 375 for 8 to 10 minutes. 

Sensational Snow Peas

Delicious appetizer, worth the effort it takes to assemble it.

2 8 ounce packages of light cream cheese

1/4 cup grated parmesan cheese

3 tablespoons ketchup

1 1/2 teaspoons dried dill weed

1 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon pepper

100 snow peas

Combine the first seven ingredients and mix well.

Using a pastry tube with a 1/4 or 1/8 inch writing tip, pipe filling into the center of each pod. Chill until ready to serve.

Reuben Dip

8 ounce package of 1/3 less fat cream cheese

1/2 cup light sour cream

8 ounces sliced corned beef - finely chopped

8 ounces shredded swiss cheese

1/2 cup chopped, drained sauerkraut

Soften cream cheese and mix all ingredients together using a hand or stand mixer.

Hollow out a round loaf of bread and put dip inside.  Cover with foil and bake at 400 degrees for 1.5 hours.  Or place in a casserole dish and bake on 400 degrees for 30 minutes.  Serve with hearty crackers such as triscuits.

Pesto Goat Cheese Dip

Next time you need to bring an appetizer to someone's home, try this delicious one.



7 ounce container of prepared pesto
8 ounces light cream cheese at room temperature
4 ounces goat cheese at room temperature
1/4 cup finely chopped walnuts
1/4 cup thinly sliced well drained oil packed sun dried tomatoes

Line a 3 cup bowl with plastic wrap. Stir cream cheese and goat cheese together until smooth and well blended.

Spread 1/3 of the cream cheese mixture in bottom of the prepared bowl. Spread half of the pesto over cheese. Layer with ½ of the walnuts and tomatoes. Drop 1/3 of the cream cheese mixture by spoonfuls over the tomatoes. Carefully spread to cover evenly. Repeat layering with pesto, walnuts and tomatoes. Top with cream cheese mixture. Fold plastic wrap over the top and press down gently on dip. Refrigerate overnight. (can be made three days ahead).

To serve unfold plastic wrap on top and invert onto a serving plate. Remove bowl and plastic wrap. Serve with crackers and bread.

Corn and Avocado Salsa

Try this delicious fresh salsa the next time you need an appetizer. It is always a winner!

1 package of frozen corn, thawed
1 medium red pepper chopped
2 avocados, chopped
1 can of black beans, rinsed and drained
1 can of black olives, sliced

Dressing:
1/3 cup olive oil
3 tablespoons white wine vinegar
½ teaspoon salt and pepper
¼ cup fresh lemon juice
1 teaspoon oregano
3 garlic cloves, minced

Combine vegetables (except avocado) in a large bowl. In small bowl combine dressing ingredients and pour over vegetables. Cover and refrigerate overnight. Just before serving add avocados. Serve with tortilla chips.

Blue Cheese Ball

Another recipe for Brittany....

1 cup 4 ounces crumbled blue cheese
1 tablespoon nonfat buttermilk
5 ounces fat free cream cheese softened
3 ounces 1/3 less fat cream cheese
3 tablespoons minced pitted dates
1 tablespoon minced shallots
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon minced parsley
1/2  tablespoon finely chopped walnuts

Place first four ingredients in a large bowl, beat with a mixer on medium speed for 2 minutes.  Add dates, shallots, lemon rind, salt and pepper  Continue to beat on medium speed until well blended.

Spread cheese mixture onto large sheet of plastic wrap. Form into a ball using a spatula and refrigerate overnight

Combine parsley and walnuts in a shallow dish  Unwrap the cheese ball and roll in nut mixture, coating well.  Serve with crackers.

Blue Cheese Toasts



My daughter and her friends (Brittany 3rd on left, Maggie 4th)



This one is for Brittany Jansen!!!

1 8 ounce french baguette cut into 1/3 inch slices
1/4 cup butter melted


4 ounces blue cheese, room temperature
1/4 cup butter room temperature
1/2 cup finely chopped walnuts


Preheat oven to 400 degrees.  Brush one side of bread with melted butter.  Place slices on baking sheet and bake until golden on the edges about 7 minutes.  Cool slightly


Preheat oven to 400 degrees Combine blue cheese and butter in a small bowl.  Season with pepper.  Spread toasted baguette with blue cheese mixture and sprinkle with walnuts.  Place baguettes on baking sheet and bake until cheese mixture is bubbly, about 6 minutes.

Ham and Cheese Crisps

Here is a delicious appetizer.

1 17 1/4 ounce puff pastry 2 sheets
2 tablespoons honey
2 tablespooons dijon mustard
1/4 cup parmesan cheese
6 ounces thinly sliced deli ham

Let puff pastry thaw for 20 minutes.  Unfold and roll out  1 sheet of
puff pastry on a floured surface.  Stir together honey and mustard and
spread on the pastry.  Top with ham and cheese.  Starting at long edge
roll pastry jelly roll style, repeat from opposite edge forming two
rolls that meet in the middle.  With sharp knife cut pastry into 1/2
inch slices.  Repeat with second sheet of pastry.

Bake on greased cookie sheet fo 15 -18 minutes at 400 degrees.  Cool
on rack and serve warm. Makes 40.

French Onion Soup

The thing you need to make good french onion soup is patience.  You have to slowly cook the onions to allow their natural sugars to caramelize.

2 tablespoons butter
2 tablespoons olive oil
5 medium onions thinly sliced
a pinch of dried thyme

2 tablespoons brandy or sherry
3 1/2 cups canned beef broth
1 1/2 teaspoon salt
1/2 teaspoon pepper

3 slices toasted french bread
3 tablespoons shredded swiss cheese

Heat butter and oil in large stock pot until butter is melted. Add onions and thyme.  Cook over medium heat stirring constantly keeping a vigilant eye on onions so they do not burn.  As soon as they start to brown after about 15 minutes reduce heat to medium low and continue to cook, stirring often, until onions are a rich brown color about 40 minutes.

Add brandy or sherry and cook on high until alcohol is reduced.  Add beef broth, bring to boil, then reduce heat to low and simmer for 20 minutes.  Season with salt and pepper.

Ladle into 8 ovenproof soup bowls or crocks that are on a cookie sheet.  Top with slice of french bread, sprinkle with cheese.  Bake at 450 degrees until cheese melts and turns light brown.

ENJOY!

Cheese Puffs

This would make a nice little snack on a snowy day.  It is so simple that it only has three ingredients.

1/4 pound softened butter
8 ounces of shredded sharp cheddar cheese
1 cup of flour

Mix all ingredients with hands and roll into one inch balls.  Bake on ungreased cookie sheet at 425 degrees for ten minutes.

Enjoy!

Southwestern Dip

Consider making this dip instead of buying cheese dip.  It is very very simple and makes a great snack with tortilla chips.   I found this recipe many years ago and my daughter Maggie also has the recipe memorized.  Every time I serve it everyone raves about it and someone always asks for the recipe.

1 8 ounce package of 1/3 less fat cream cheese
1/2 cup light sour cream
1/4 cup salsa
2 cups shredded cheddar cheese

Put all ingredients into a bowl and cream together with mixer or spoon.  Place into microwaveable bowl and heat in microwave for 2 minutes, stir and heat or another 2 - 3 minutes until it is heated through.  Or cut the middle out of a round bread loaf and put dip inside, wrap in foil and bake at 400 degrees for one and 1/2 hours. Serve with tortilla chips and enjoy!