Blue Cheese-Bacon Dip

NEED:
7 bacon slices, chopped
2 garlic cloves, minced
2 (8-ounce) packages cream cheese, softened
1/3 cup half-and-half
4 ounces crumbled blue cheese
2 tablespoons chopped fresh chives
3 tablespoons chopped walnuts, toasted
Grape clusters
Flat bread or assorted crackers

Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and sauté 1 minute.

Beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, blue cheese, and chives. Spoon mixture evenly into 4 (1-cup) individual baking dishes.

Bake at 350° for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts, and serve with grape clusters and flat bread or assorted crackers.

ENJOY!

Cottage Cheese Sticks

NEED:
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon celery seed
1 teaspoon caraway seed
6 Tablespoons butter
1/2 cup creamed cottage cheese.
1 Tablespoon Milk

Preheat oven to 425 degrees Lightly grease 2 cookie sheets.

Sift flour with salt and baking powder. Stir in celery and caraway seed.
Cut butter into mixture

Combine cottage cheese and milk. Add to the flour mixture stirring to form a soft dough. On alightly floured surface, divide dough into 12 parts. With palms, roll each part in pencil thin strips about 14" long. Cut in half . Bake 10 to 12 minutes or until golden. Remove to wire rack and cool.

Makes 24

ENJOY!

Roasted Asparagus Bundles

NEED:

32 thin asparagus spears
1 package(s) (4 ounces) sliced panchetta
Freshly ground black pepper

Place a large baking sheet with sides on bottom rack of oven; heat oven to 450 degrees F. Trim asparagus spears to 6-inch lengths, using a knife or snapping ends off with your hands.

For each bundle, wrap half a pancetta slice around the middle of 2 asparagus spears.

When all 16 bundles are assembled, carefully remove the hot baking sheet from oven. Arrange bundles, evenly spaced, on sheet. Roast 5 minutes. Turn bundles over with tongs. Continue to roast 5 minutes, or until pancetta is crisp and asparagus tender.

To serve, transfer bundles to a plate and finish with a grinding of fresh pepper. Bundles can be served hot, warm, or at room temperature.

ENJOY!

Blanket Bites - Appetizers

NEED:

1 can refrigerated reduced-fat crescent rolls
About five lower-fat turkey franks or regular franks.

Preheat oven to 375 degrees.

Unroll roll dough; separate into eight triangles. Cut each triangle in half to make two triangles.

Cut each hot dog into three pieces, about 2 inches each (depending on the length of the hot dog)

Place each hot dog piece in the center of one of the small triangles of dough and wrap the dough around the hot dog. Place on nonstick baking sheet. Repeat with remaining crescent dough and turkey franks.

Bake for 11 to 13 minutes or until dough is golden brown.

Makes 16 Bites (8 servings).

ENJOY!

Easy Appetizer Recipe

NEED:

Ranch Dip and Veggies
1 envelope Hidden Valley Ranch Dip (1 ounce)
16-ounce container fat free (or light) sour cream , regular or fat free.
Assorted raw veggies: Try baby carrots, celery sticks, zucchini coins, jicama sticks, cherry tomatoes

Mix the ranch packet with 16 ounces of sour cream. If you have time, refrigerate dip for one hour before serving, to thicken and blend flavors.
Serve with assorted raw veggies.
Makes 8 servings of dip.

** TIP: If you are doing this to celebrate a sporting event- use food coloring to create the teams color. Or for a baby shower - pink or blue food coloring. Birthday party or other special event - the guest of honors favorite color, etc.

ENJOY!

EASY SLOW COOKER BUFFALO WINGS

NEED:

4 pounds chicken wings
3 tablespoons olive oil
3 tablespoons fresh minced garlic
1 large onion, chopped
2 jalapeno peppers, chopped
2 cups vinegar-based barbecue sauce
1/2 teaspoon crushed red pepper

Rinse chicken wings in cold water and pat dry. Place all ingredients in Slow Cooker.

Cover and cook on LOW for 6-7 hours.

Yield: 6-8 servings
Crock Pot Size: 3 quart

enjoy!

Lemon-Dill Chicken Salad-Stuffed Eggs

NEED:

2 1/4 pounds of cooked, skinned and boned chicken breasts
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground pepper
24 large hard-cooked eggs, peeled
1 cup mayonnaise
2 green onions, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice

Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact. Reserve yolks for another use.

Stir together mayonnaise, next 4 ingredients, and remaining 1/2 tsp. salt in a large bowl.

Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. **YOU CAN CUT CHICKEN INTO VERY SMALL PIECES OR SHRED IF YOU DO NOT HAVE A GOOD PROCESSOR

Cover and chill at least 1 hour


ENJOY!

The Recipe For Genuine Wisconsin Fried Cheese Curds

This is from my friend, Feather, a true Wisconsin Cheese Head, who has taught me so much about Wisconsin I almost feel I could live there.
These are very big at all the festivals in Ohio. Hope you enjoy them.

NEED:
2/3 cup milk
1/2 cup flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 pound cheese curds
In bowl, combine milk, flour, baking powder and salt. Coat curds in mixture and drop into 375-degree oil. Brown in batches in oil until they float, 35 to 45 seconds.

ENJOY!

Three Cheese Pockets

NEED:
2 ounces pepperoni, finely chopped
1 (4-ounce) jar mushrooms, drained and finely chopped
2 tablespoons finely chopped black olives
4 ounces cream cheese, softened
1 teaspoon dried oregano, plus extra for garnish
1/2 teaspoon garlic powder
4 tablespoons grated Parmesan cheese, divided
1/8 teaspoon salt
1/8 teaspoon black pepper
4 mozzarella string cheese sticks
1 (14-ounce) can refrigerated pizza dough
3 tablespoons bottled Italian dressing, divided
Pizza or marinara sauce, optional

Combine pepperoni, mushrooms, olives, cream cheese, oregano, garlic powder, 2 tablespoons Parmesan, and salt and pepper in a medium bowl. Stir well.

Cut each cheese stick into six 1/2-inch pieces.

On a lightly floured surface, roll out pizza dough to a 12-by-18-inch rectangle. Brush dough with 2 tablespoons Italian dressing. Cut into 24 equal pieces. Place one piece of mozzarella cheese and a scant tablespoon of pepperoni mixture on each square. Bring all four corners together above filling and pinch to seal. Brush with remaining Italian dressing and sprinkle with remaining Parmesan cheese and extra dried oregano. Place bundles about 1 inch apart on a baking sheet.

Oven at 375 degrees. Bake 15 to 20 minutes. Serve with warmed pizza or marinara sauce, if desired.

Makes 24 appetizers.

ENJOY!

Beer and Ketchup Meatballs

NEED:
1 (28 ounce) bottle ketchup
24 fluid ounces beer
1 1/2 pounds ground beef
2 teaspoons garlic powder
1 onion, chopped

Place the beer and ketchup in a slow cooker on high setting and allow to simmer..
Meanwhile, in a large bowl, combine the ground beef, garlic powder and onion, mixing well. Form mixture into meatballs about 3/4 inch in diameter. Place meatballs in a 9x13 inch baking dish.
Bake at 400 degrees F (200 degrees C) for 20 minutes.
Transfer meatballs to the slow cooker with the beer and ketchup and simmer for 3 hours; sauce will thicken.

ENJOY!

Garden Bruschetta

NEED:
1 large loaf French bread
2-3 large tomatoes
1 large onion
5-6 sun dried tomatoes packed in oil
Olive oil
1 clove garlic (or to taste)
Fresh mozzarella, can use low-fat

Chop tomatoes, garlic and onion. Saute onion and garlic in olive oil until slightly tender. Add 5-6 chopped tomatoes and saute for 2-3 more minutes then set mixture aside. Using a sharp bread knife, make thin slices French bread cutting at an angle. Cut thin slices of mozzarella. Using a paper towel, oil a cookie sheet with olive oil. Arrange bread slices on sheet. Add tomato mixture to bread. Cover mixture with one slice mozzarella. Drizzle with olive oil. Bake 10-15 minutes in 400 degree oven or until cheese is melted and bubbly.

ENJOY!

Chicken Chimichangas

NEED:
1 (16-ounce) jar picante sauce or salsa, divided
7 cups chopped cooked chicken
1 small onion, diced
2 to 2 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon salt
20 (8-inch) flour tortillas
3 cups (12 ounces) shredded Cheddar cheese
Toppings: guacamole, sour cream, shredded lettuce, diced tomato
Combine 1 1/2 cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates. Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.
Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.

Oven at 425° Bake for 8 minutes; turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings.

Makes 20

Enjoy!

Brie & Crab Stuffed Mushrooms

NEED:
18 large mushrooms, stems removed & chopped
2 tablespoons melted butter
1 teaspoon garlic salt
2 tablespoons minced onion
1 teaspoon Worcestershire sauce
4 ounces jumbo lump crabmeat
1 tablespoon mayonnaise
3 ounces Brie, cut in 18 pieces

Wash and dry mushrooms, remove stems. Place mushroom caps on a cookie sheet. Brush caps with some of the butter and sprinkle with garlic salt.

In a skillet, saute the mushroom stems, onion and Worcestershire sauce using the remaining butter. In a bowl, mix crabmeat and mayonnaise. Fill caps with mushroom and onion mixture. Top with crabmeat and Brie. Bake for 10 minutes or until mushrooms are tender and cheese is melted.
Oven at 350 degrees.
Serves 6

Enjoy!

Ham Rolls

NEED:

12 ounces Softened Cream Cheese
4 tablespoon Cream or Half and Half
24 Chopped Stuffed Olives
Salt And Pepper To Taste
2 teaspoons Prepared Horseradish or you can use a spicy mustard
2 pounds Rectangular Ham Slices

Combine the cheese, olives, horseradish ( or mustard), cream and seasonings; mix well.
Spread the cheese mixture on the ham slices. Roll each slice and fasten
with a cocktail toothpick. Cut rolls into 1 inch pieces. Place on a
serving tray. Serve with crackers.

Enjoy!

Pigs in a Blanket

A big favorite, dating back to the 50's. A nice and easy pick up food. During a discussion the other day I found out that my friend, Dale, just loves these. They are yummy.
NEED:
2 (8-ounce) cans refrigerated quick crescent dinner rolls
2 tablespoons grainy, Dijon, or honey mustard
1 (16-ounce) package cocktail franks
Ketchup, mustard, or prepared horseradish
Working with one package of rolls at a time, separate dough into 8 triangles. Cut each triangle into thirds and spread with mustard. Place one cocktail frank on widest end of triangle and roll up tightly. Place on ungreased cookie sheet, point side down. Repeat with remaining dough and franks.
Oven at 375 degrees. Bake 12-15 minutes, or until golden brown. Serve warm with ketchup, mustard, or prepared horseradish.

Enjoy!

Cheesy Potato Skins

I love to order these when I am out. You can also get them frozen but I have never really cared for those. These are easy, fast and a nice change.
NEED:
4 large baked potatoes
2 tablespoons butter, melted
1/4 pound of Velveeta or like cheese of your choice---if block cheese cut into 1/2 inch cubes
2 tablespoons of chopped red bell pepper ( can use green bell peppers)
2 slices of bacon, cooked crisp and crumbled
1 tablespoon of green onion ( or reg. onion..but the green tops add great color.)
Cut potatoes in half, lengthwise and scoop out the potato center, leaving about a 1/4 inch thickness. Refrigerate removed potato for another use. Cut shells in half, crosswise. Place skin side down on baking sheet. Brush with butter.
Oven at 450 degrees. Bake 20 to 25 minutes or until crisp and golden brown.
Fill shells evenly with cheese and bake until it begins to melt. Remove from oven and top with remaining ingredients. Return to oven for 5 minutes. Serve immediately. Makes 16.

Enjoy!

Taco Appetizer

NEED:

1 package ( 8 ounces) cream cheese
1/2 cup sour cream
1/2 cup chopped green peppers
1/2 cup chopped tomatoes
1 cup shredded lettuce
1 cup shredded taco flavored cheese
1 bottle taco sauce
1 bag corn chip of your choice
Blend the cream cheese and sour cream, spread on a platter. Top with chopped green peppers, lettuce and tomatoes. Sprinkle on taco cheese and taco sauce. Serve with chips.

Enjoy!

Super Taco Dip

Dips are great for parties or just about anytime. The Super Bowl will be coming up soon and dips and chips are just great for that added fast snack while watching.

NEED:
1 pound ground beef
1 onion, chopped
1 can refried beans ( 16 ounces)
2 cans diced chili peppers ( mild small cans..but if you are into HOT go HOT)
3 cups shredded cheese
3/4 cup taco sauce ( heat of your choice)
Doritos or other like chips

Brown meat and onion together and drain. In a sprayed or lightly greased 9 x 13 casserole, layer ingredients in the following order: refried beans, meat mixture, peppers, cheese and taco sauce.
Oven at 400 degrees. Bake for 20 to 25 minutes. Serve with chips.
Can also serve with black olives and or sour cream.

Enjoy!