1 (14 oz.) package egg roll wrappers
24 (1 oz) pieces string cheese
25 (4 oz) packages sliced pepperoni sausages, cut into strips
1 (6 oz) can sliced mushrooms, drained and patted dry
2 Tbsp. minced garlic
2 cups oil for frying, or as needed
1 (14 oz) jar classico tomato and basil sauce
-Lay out the egg roll wrappers one at a time. Place one piece of string cheese in the center near the edge, then arrange some pepperoni, sliced mushrooms and garlic around the cheese. Roll up the string cheese a little, fold in the sides, then continue to roll up, and seal the edge by moistening with water. Repeat with remaining wrapper, cheese and fillings.
-Heat oil in a large heavy skillet, or deep fryer to 365 degrees (185 degrees). Fry enough to fit loosely in the pan, turning once after about 5 minutes. Continue to fry 3 to 5 more minutes or until golden brown. Drain on paper towel.
-Warm the pasta sauce in a serving bowl in the microwave. Serve the Pepperoni Pizze sticks on a platter with the bowl and sauce for dipping.
1/2 package Cacique Chorizo (pork or beef)
1/2 cup fresh poldano pepper, seeded and sliced 1/2 inch strips
1/2 cup white onion, sliced 1/2 inch strips
1/2 cup of tequila
1 package Cacique Queseo Quesadilla (Cheese) shredded
1/4 cup finely chopped tomato
1 Tbsp. chopped fresh cilantro
-Preheat oven to 350 degrees.
-In a skillet, cook the chorizo until almost done, drain well. Add the poldano and onion and cook until tender. Completely remove pan from heat. Carefully add tequila.
-Return to heat and simmer uncovered, for 15 to 20 seconds or until most of the tequila has dissipated. In a medium casserole or glass dish stir the cheese with chorizo, peppers and onions.
-Bake uncovered about 10-15 minutes or until cheese is melted through and slightly golden brown on top.
-Sprinkle with tomato and cilantro. Serve with tortillas
*if you want to double recipe DO NOT DOUBLE TEQUILA. Continue to use only a 1/2 cup.
1 pkg. (8 oz) cream cheese, softened
2 tsp. minced chives
1 tsp. dried basil
1 garlic clove, minced
1/2 tsp. caraway seeds
1/2 tsp. dill weed
1/4 tsp. lemon-pepper seasoning
36 fresh snow peas (about 1/4 lb.) trimmed
-In a large bowl, combine the first seven ingredients. Cover and refrigerate overnight.
-Let filling stand at room temperature for 30 miinutes. Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add snow peas; cover and boil for 1-2 minutes.
-Drain and immediately place peas in ice water. Drain and pat dry. Gently split peas open, pipe about 1 tsp. of filling into each pod.
1 10 oz. Package frozen chopped spinach
1/2 cup chopped onion
6 oz. feta cheese, finely crumbled
1/2 tsp. dried oregano, crushed
12 sheets phyllo dough
1/2 cup margarine or butter, melted
-For filling, cook spinach, onion, and garlic according to spinach package directions. Drain well in colander. Press the back of a spoon against mixture to force out excess moisture. Combine spinach mixture, feta cheese, and oregano.
-Lightly brush 1 sheet of phyllo with some of the melted margarine or butter. Place another phyllo sheet on top; brush with some margarine. Repeat with a third sheet of phyllo and margarine. (Cover the remaining phyllo with a damp cloth to prevent drying.) Cut the stack of phyllo lengthwise into 6 strips.
-For each triangle, spoon about 1 tbsp. of the filling about 1 inch from one end of each strip. Fold the end over the filling at a 45 degree angle. Continue folding to form a triangle that encloses filling. Repeat with remaining phyllo, margarine or butter, filling.
-Place triangles on a baking sheet. Brush with margarine. Bake in a 375 degrees oven for 18 to 20 minutes or till golden. Serve warm. Makes 24.
Spread 1/2 tsp. thousand island dressing on party size pumpernickel bread slices. Top with 1 Tbsp. sauerkraut, and 1/2 slice each turkey and reduced fat swiss cheese. Heat gently until cheese melts.
12 small potatoes, about inches in diameter
1 Tbsp. vegetable oil
1/4 plus 1/8 tsp. salt
6 Tbsp. reduced fat sour cream
2 oz. crumbled Gorgonzola cheese
1 bunch chives, snipped
6 slices bacon, cooked and finely chopped
-Heat oven to 400 degrees
-Trim a small amount off one side of each potato so they lie flat. Toss potatoes with oil and place on a baking sheet, cut side down. Sprinkle with 1/4 tsp. of the salt . Bake at 400 degrees for 25 to 30 minutes or until tender. Cool slight.
-In a small bowl, blend remaining 1/8 tsp. salt, sour cream, Gorgonzola and half the chives.
-Slice off top of each potato and scoop out about 1 Tbsp. flesh , reserving for another use. Stuff each potato with a generous Tbsp. of the sour cream mixture. Sprinkle bacon pieces and remaining chives over the tops. Serve slightly warm or at room temperature.
*You could mash the filling and incorporate somehow.
*You could cut in half scoop out and cook like potato skins with stuffing.
Cut pita into 6 wedges and split; brush lightly with olive oil and sprinkle with smoked paprika. Bake at 350 degrees for 5 minutes. In a food processor, blend 1 can drained chickpeas, 1/2 tsp. seasoned salt, 2 cloves garlic and 2 Tbsp. each light cream cheese, lemon juice and olive oil until smooth.
1 package (2.5 oz) thinly sliced ham
3 Tbsp. garden vegetable low fat cream cheese spread
1 package (2/3 oz.) fresh basil leaves
1/3 cup roasted red bell pepper (from a 12 oz. jar), patted dry
5 pieces string cheese
-Stack 2 slices of ham on work surface, pat dry with paper towel. Spread evenly with 1 1/2 to 2 tsp. cream cheese. Top with basil leaves to within 1 in. of top edge. Cut pepper into 1 inch strips, cut to fit width of ham. Place pepper strips across bottom edge of ham. Place cheese piece above pepper on basil leaves, trim to fit.
-Beginning at bottom roll up securely. Wrap in plastic wrap. Repeat with remaining ingredients to make 5 rolls. Refrigerate 2 hours.
-Unwrap rolls, place seam sides down. Cut each roll into 5 pieces with sharp serrated knife. If desired, pierce each roll with 5 evenly spaeced toothpicks before cutting.
Roasted red pepper
Mini mozzarella balls
-Roll thins slices of roasted red pepper around a basil leaf and a mini mozzarella ball.
-Wrap this in a thin slice of Prosciutto. Secure with a toothpick.
12 jumbo shrimp, deveined
1/4 fresh pineapple cut into bite sized chunks or 1 (14-oz.) can pineapple chunks in natural juice, drained
6 slices center cut bacon, cut in 1/2 crosswise
-Heat a nonstick skillet over medium high heat. Holding a shrimp, nest a chuck of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick.
-Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp ar opaque and firm.
1 lb. large shrimp
1/3 cup chopped fresh basil
1 /2 Tbsp. freshly grated parmesan cheese
16 pieces thinly sliced bacon
1/2 cup prepared fruit based barbacue sauce
-Peel and devein shrimp, leaving tails on. Butterfly shrimp by cutting a slit along the back and gently pressing open.
-Combine basil, parmesan, and garlic in a small bowl. Place basil mixture evenly in shrimp openings; press shrimp closed
-Cook bacon over medium heat until partially cooked. Drain on paper towels.
-Wrap each shrimp with 1 slice bacon, and place on greased baking sheet. Brush barbecue sauce over shrimp, and bake @ 400 degrees for 8 to 9 minutes.
1/2 cup finely chopped cooked ham
2 oz. finely shredded swiss cheese (1/2 cup)
1/2 cup canned crushed pineapple, well drained
1 Tbsp. finely chopped green onion (1 medium)
1/2 tsp ground mustard
1 box Pillsbury refrigerated pie crusts, softened as direction on box
1 egg, beaten
1 tsp. sesame seed, if desired.
-Heat oven to 450 degrees (425 for dark panss)
-In a small bowl, mix ham, cheese, pineapple, onion and mustard, set aside.
-Remove crusts from pouches, unroll on work surface. From each crust cut eight 3 inch rounds and eight 2 inch rounds, rerolling crust if neccessary. Press 3 inch rounds in bottom and up sides of 16 ungreased miniature muffin cups so edges of crusts extend slightly over sides of cups.
-Spoon about 1 rounded tablespoon ham mixture into each crust lined cup. Brush edges of crust lightly with beaten egg.
-Cut a vent in each 2 inch pie crust round. Place 1 round over filling in each cup, press edges together, pushing toward cup so crust does not extend over sides. Brush top crusts with beaten egg. Sprinkle with sesame seed.
-Bake 10 to 14 minutes or until crust is deep golden bown. Remove from muffin cups. Let stand 5 minutes before serving.
Recipe from: http://Tablespoon.com
1 large English (seedless) cucumber, about 12 inches long
1/2 cup deli ham salad, a thick dip, or flavored cream cheese spread, etc.
Top with a small piece of fresh dill
-Using a vegetable peeler, cut lengthwise strips of peel down 4 sides of the cucumber, making a square shape (some peel with remain). Cut cucumber into 1 inch slices. Make indentation in center of each slice by scooping with small melon baller or spoon.
-Fill each indentation with about 1 tsp. deli salad, cream cheese, or a thick dip. Top each with fresh Dill.
*Note: This one is fun to try new fillers with.
Recipe from: http://tablespoon.com/
1 pkg cream cheese softened
1 tsp. Italian seasoning
1 cup shredded mozzarella
3/4 cup parmesan cheese
1 can pizza sauce
1/4 cup diced green pepper
1/4 cup diced onions
1/4 cup chopped pitted ripe black olives
-Preheat oven 350 degrees
-Combine cream cheese and seasoning (spread on bottom of dish)
-Mix mozzarella and parmesan cheese sprinkle 1/2 over bottom layer
-Sprinkle veggies over cheese
-Spread Pizza sauce
-Sprinkle remaining cheese mixture over top
-Bake 15-20 minutes
-Serve with Chips or Baguette slices
*Note- i have made this with or without the veggies and also have mixed up what type of veggies. Just make sure they are chopped small.
Recipe from: Pampered Chef
Submitted by: Michelle Margarian
3 lbs chicken wings
1 tsp. salt
1/2 tsp. pepper
1 cup honey
1/2 soy sauce
1/4 cup chopped onion
2 Tbsp. vegetable oil
2 cloves garlic, minced
1/4 tsp. red pepper flakes
Toasted sesame seeds (optional)
-Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Sprinke wing parts with salt and pepper. Place wings on broiler pan. Broil 4 to 5 inches from heat 20 minutes, turning once or until chicken is brown. Place chicken into slow cooker.
-For sauce, combine honey, soy sauce, onion, ketchup, oil, garlice and pepper flakes in bowl. Pour over chicken wings.
-Cover; cook on low 4 to 5 hours or on high 2 to 2 1/2 hours. Garnish with sesame seeds, if desired.
*Note: When i make these i do not use the oil and they come out great.
Magazine is unknown.
Recipe submitted by: Doris Lamarche
4 avocados, pitted and peeled
2 serrano peppers, seeded and minced
1/2 red onion, minced
1 garlic clove, minced
1/2 loosely packed cup minced cilantro
Juice of 1/2 lemon
Juice of 1/2 lime
1/2 tsp ground coriander
2 Tbsp. extra virgin olive oil
Fresh ground black pepper
Salsa or diced tomatoes, optional
-In a large bowl, mix together first 10 ingredients and mash with a potato masher.
-Top with salsa or tomato, if desired
Serve with tortilla chips.
2 Tbsp basil pesto
2 Tbsp. finely shredded mozzarella cheese
1 can (7.5 oz) Pillsbury@ refrigerated tender layer or buttermilk biscuits.
2 Tbsp finely shredded Parmesan cheese
-Heat oven to 375. Spray 20 mini muffin cups with cooking spray. In medium bowl, mix pesto, tomato and mozzarella cheese.
-Separate dough into 10 biscuits. Separate each biscuit into 2 rounds. Press 1 round in bottom and up side of each mini muffin cup. Spoon about 2 tsp tomato-pesto filling into each cup, press in lightly. Sprinkle with Parmesan cheese.
-Bake 8 to 10 minutes or until biscuit edges are golden brown.
*I recommend this recipe
Recipe from: http://www.tablespoon.com/
1 oz. gorgonzola cheese, at room temperature
1/4 cup ricotta cheese, at room temperature
1 1/2 tsp dried thyme
1 1/2 tsp lemon zest
20 pitted green olives, rinsed and dried thoroughly
1/4 cup all purpose flour
1 egg, lightly beaten
1/2 cup plain bread crumbs
Vegetable oil, for frying
*Special equipment: a pastry bag, a plain tip with a 1/4 inch opening*
-In a small bowl, combine the cheeses, thyme, and lemon zest. Place the cheese mixture into the pastry bag. Pipe the cheese mixture into each olive.
-Place the flour in a small bowl. Pour the beaten egg in another small bowl and the bread crumbs in a third small bowl. Dredge the olives in the four. Using a slotted spoon, remove the olives and place in the bowl with the beaten egg. Coat the olives with the egg and transfer to the bowl of bread crumbs. Coat the olives with the bread crumbs.
-In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-drying thermometer inserted in the oil reaches 350 degrees. If you dont ahave a thermometer (a cube of bread will brown in a couple of minutes) Fry the olives, in batches, for 30 fto 45 seconds until golden brown, Drain the fried olives on paper towels. Cool for 5 minutes.
2 (10 1/2 oz) cans tomato puree
1 can water
3 cloves minced garlic
1 tsp salt
1/4 tsp. pepper
1 tsp crushed red pepper
4 lbs lean ground beef
1/4 tsp anise
1 tsp cinnamon
2 tsp cumin
1 1/2 tsp vinegar
3 tsp. chili powder
1/2 tsp alspice
-Combine first 6 ingredients in a large heavy pot. As it comes to a boil add the meat. Mash until finely separated.
-Simmer for 2 hours
-Add remaining ingredients Add 1 to 2 cups water Heat threw. ***use less water if using for the dip***
FOR THE DIP: layer bottom of a baking pan with cream cheese, chili, Colby cheese. These ingredients are as much as you want it to be. Bake in the oven til cheese and ingredients are hot. GOOD.
(This recipe makes a lot.)
16 to 20 cherry tomatoes
1 lb bacon, cooked and crumbled
1/2 cup mayo
1/3 cup chopped green onions
3 Tbsp. grated Parmesan cheese
2 Tbsp. snipped fresh parsley
-Cut a thin slice of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
-In a small bowl, combine the remaining ingredients; mix well. Spoon into tomatoes.
-Refrigerate for several hours.
1/4 cup canola oil,
24 wanton wrappers
1 pack (8 oz) cream cheese, softened
1 can (6 oz) lump crab meat, drained
1/4 cup canned white sauce
2 Tbsp. chopped scallion
1 Tbsp. lemon juice, minute-maid
1 Tbsp. Worcestershire sauce
1/2 tsp. crushed garlic
1/4 tsp. dry mustard powder
-Preheat oven to 350 degrees. Using a pastry brush, brush a thin layer of the oil in bottom and up sides of each of 24 mini muffin cups. Set aside.
-Brush wanton wrappers with oil and press into cups. Bake for 8 minutes or until lightly browned. Remove from oven and let cool in pans on a wire rack.
-In a medium bowl, combine cream cheese, crab meat, white sauce, the 2 tablespoons scallion, lemon juice, Worcestershire sauce,, garlic, and dry mustard, stirring until well mixed. Scoop 1 heaping tablespoon of crab mixture into each wanton cup.
-Bake for 5-7 minutes or until filling is hot and edges are golden brown. If desired, garnish with sliced scallion. Serve warm
Makes 24 cups
Plain bread crumbs
1 jar (12 oz) marinated artichoke bottoms, drained and patted dry
1 1/2 tsp. grated Parmesan cheese
1/4 pound soft sheep's milk cheese or Brie, rind removed
1 cup salad greens
2 Tbsp. balsamic vinaigrette
-Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Sprinkle 1 tsp of breadcrumbs onto parchment where each artichoke will sit. Set artichokes, cup sides up, on breadcrumbs. Sprinkle each with additional breadcrumbs and 1/4 teaspoon of Parmesan cheese.
-Bake for 15 minutes. Remove baking sheet from oven; preheat broiler. Divide sheep's milk cheese among each artichoke bottom. Broiled filled artichokes, 6 inches from heat source, for 3 to 4 minutes or until cheese melts and starts to bubble and brown. In a brown toss salad greens with balsamic vinaigrette. Serve artichoke bottoms on greens.
Makes 4 servings
Recipe from: Sandra Lee Semi Homemade