Apple Brickle Dip

 1 package (8oz.) cream cheese, softened

1/2 cup packed brown sugar

1/4 cup sugar

1 tsp. vanilla extract

1 pkg. almond brickle chips (7oz) or English toffee bits (10 oz)

3 medium tart apples, cut into slices.

In a mixing bowl, beat cream cheese, sugars and vanilla.  Fold in brickle (toffee) chips.  Serve with apples.  Refrigerate any leftovers. Makes 2 cups.

Holiday Crostini

Broil slices of skinny baggette on a cookie sheet for 1-2 min each side or until golden brown. Let cool. 

Cheese Spread: 

4 oz cream cheese

1/2 cup whole ricotta 

1/4 cup feta 

1 generous TBS honey

 Zest from 1/2 orange

Juice from half orange

Pinch salt

Spread cheese on toasted baggette & Top with small dollop of fruit jam(blueberry or raspberry), pomegranite seeds, blueberry, crispy bacon, and pistachios. 

**After I ate these I think a small chunk or drizzle of dark chocolate would have really made these over the top. 

 

FRESH SPRING ROLLS WITH PEANUT SAUCE

                                                                                 

• Prep Time25 mins

  Total Time25 mins

   Servings: 4 (as appetizers)

   

   Calories: 357

   

   Author: Julia

  Ingredients

  • 1 large Yellow/Red Bell Pepper
  • 2 medium Carrots
  • 2 cups Baby Kale Leaves
  • ¼ Head Purple Cabbage
  • 6 Rice Paper Sheets
  • 2 medium Avocados
  • Feta Cheese

  Peanut sauce:

  • 4 tablespoons Peanut Butter
  • 1 small Lemon (about 8 tablespoons Lemon Juice)
  • 2 tablespoons Honey
  • 1 teaspoon Soy Sauce
  • 2 tablespoons Water

  Instructions 

  • Prep the veggies: Cut the pepper and carrots into matchsticks. Slice avocados and cabbage as thinly as possible. Remove any hard stems from baby kale leaves.
  • Get a large frying pan and fill it with warm water. Soak one rice paper in water until it becomes soft (the time will vary depending on how warm your water is. It can be somewhere between 7-20 seconds). When you see the rice paper is soft and does not feel hard to touch take it out.
  • Place the soften paper onto a clean work top or damp towel. Now to add the fillings start at the bottom ⅓ of the paper (the part that is closer to you). Crumble some Feta cheese over, then add some peppers, carrots and cabbage.
  • Now it’s time to roll these fillings in the paper. Like when you are making a wrap. However, you only need to roll enough to close the first batch of fillings. Once you have done this, add more fillings – the avocado and kale. At this stage you can also add more peppers or cabbage, if you feel like you have not stuffed the roll enough.
  • Hold the fillings with your hands and at the same time roll the roll away from you while tucking the fillings in (under the wrapper).
  • Now close both edges by folding the wrapper (rice paper) in and finish the rolling. Keep pressing the roll to make sure it the fillings are not very loose.
  • For the peanut butter dipping sauce: Combine all the ingredients until smooth. (Place the peanut butter in your microwave to soften it a bit, if needed).
  • Best served right away.

  Notes

  1. If you don’t have a bowl large enough to soak the wrappers, use a frying pan!
  2. Baby spinach leaves can be used instead of kale.
  3. When serving the rolls, make sure to leave gaps in between them to prevent them from sticking to each other.
  4. The amount of veggies can be easily adjusted to your liking.
  5. The serving is 1½ roll per person (as an appetizer). Adjust this to your needs.
  6. For the peanut butter sauce – you don’t need to use soy sauce. I use water to make this sauce thinner but if you prefer thicker, don’t add any. I like this dipping sauce with a lemon kick but feel free to reduce the amount of lemon.
  7. You will get about ½ cup dipping sauce. The amounts can be easily doubled or halved.

  
  

Crock Pot Spinach Artichoke Dip

 

• 1 10 ounce bag fresh spinach, roughly chopped
• 1 14 ounce can artichoke hearts, roughly chopped
• 1 8 ounce block cream cheese, cut into cubes
• 1 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Parmesan cheese
• 4 cloves minced garlic
• salt and pepper to taste

Instructions

• Add all ingredients to a small crock pot and stir. Put the lid on and set on LOW for 2 hours. After 1 hour, remove lid, and stir. Replace lid and continue to cook for 1 additional hour.
• Stir dip and taste to adjust seasoning with salt and pepper. Serve with crackers or chips.  Tiffany 2021taken from asouthernsoul.com 
  

Quiche Lorraine

INGREDIENTS

• One 9-inch deep-dish frozen pie crust 
• 8 oz thick-cut bacon (about 6 slices), diced
• 1/2 cup chopped shallots, from 1 large shallot
• 4 large eggs
• 1-1/4 cups heavy cream

• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• Pinch ground nutmeg
• 3 oz Gruyère, finely shredded (about 1-1/4 cups) 

INSTRUCTIONS

1. Preheat the oven to 400°F and set a rack in the middle position. Remove the pie crust from freezer and thaw until just soft enough to easily prick with a fork, about 10 minutes. (If there are any cracks in the crust, see note below on how to patch them up.) Prick the bottom and sides all over with a fork. Place the crust on a baking sheet (this makes it easy to move in and out of the oven). Bake on until lightly golden, 10 to 15 minutes. Keep an eye on it; if it puffs up while cooking, gently prick it with a fork so it will deflate. Set aside and turn the oven down to 325°F.
2. In a medium nonstick sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain. Pour off all but one tablespoon of fat from the pan. Add the shallots and cook over medium-low heat until soft and translucent, 3 to 4 minutes. Do not brown. Set aside.
3. In a medium bowl, whisk the eggs. Add the heavy cream, salt, cayenne pepper, and nutmeg; whisk until evenly combined.
4. Spread the shallots evenly over the bottom of the cooked crust. Top with half of the bacon, all of the Gruyère, and then the remaining bacon. Pour the egg/cream mixture over top.
5. Slide the quiche (still on the baking sheet) into the oven and bake at 325°F for 45 to 50 minutes, until the custard is set and lightly golden. Serve hot or warm.

Taken from www.onceuponachef.com

Cheese Ball - Shaped like a pumpkin

 Ingredients:

1 8 oz block cream cheese (softened to room temperature)

1 8 oz tub vegetable cream cheese

2 tbsp Hidden Valley Ranch Spicy Ranch mix

3 green onions sliced

1 red pepper finely diced (save the stem)

2 cups shredded sharp cheddar cheese divided use

Instructions:

Using an electric or stand mixer, combine both cream cheeses.

Then stir in 2 tablespoons of Hidden Valley Ranch Spicy Ranch mix, green onion, red pepper and one cup shredded cheddar cheese.

Spread out a large sheet of Glad ClingWrap.

Sprinkle about a 1/4 cup of the shredded cheddar cheese onto the plastic wrap.

Then top with cheese ball mixture.

Take the rest of the shredded cheddar cheese and sprinkle it onto the tops and sides of the cheese ball and wrap it up well with cling wrap.

Two layers of cling wrap work best. It needs to be well-wrapped and wrapped tightly. Now, time to wrap it up with four large and wide rubber bands.

We don't want any cheese ball mix squeezing out while we're putting on the rubber bands. I had to double wrap each rubber band to get those long indentations we're looking for to make the pumpkin shape.

Place cheese ball into the fridge for a minimum of two hours (overnight is best.) Not only do the flavors get better as it sits, but as the mixture cools, it will help it to form that pumpkin shape.

When ready, cut off the rubber bands and carefully remove the cling wrap.

Then add on the red pepper stem to the top. Just gently push it in there.

Serve with your favorite buttery crackers.

To red the full blogpost: https://www.thecountrycook.net/pumpkin-shaped-cheese-ball/

Fresh Berry Salsa & Cinnamon Sugar Chips

Fresh Berry Salsa & Cinnamon Sugar Chips

Cinnamon Sugar Chips

1 pkg. flour tortillas

2 Tbsp. sugar

1 tsp. cinnamon

Preheat oven to 400 degrees.  Combine sugar and cinnamon in a small prep bowl.  Lightly spray tortilla with water using a spray bottle and sprinkle the sugar mixture over it.  Using a pizza cutter, cut each tortolla into 8 wedges; place ina a lignle layer on a baking sheet or stone.  Bake 8-10 minutes or until lightly browned on the edges.  Remove to a cooling rack and cool completely.

Fresh Berry Salsa

1 cup raspberries (fresh or frozen)

2 peaches )fresh or frozen)

2 kiwis

1 lime

2 tsp. lime juice

1 tsp. lime zest

1 tsp. sugar

Chop up the peaches (I use a food chopper) combine with the raspberries.  Slice the kiwis )I use an egg slicer) and then quarter the slices.  Zest the lime ad squeeze 1 tsp. of the juice into the salsa.  Mix in tsp. sugar.  Serve with the cinnamon sugar chips. 

Tiffany

2020

Shrimp Dip

8 oz cream cheese
1/4 c finely chopped onion
1 can shrimp (drained and rinsed)
2 Tbs lemon juice
2 Tbs cream
1/3 c salad dressing

Mix well and chill overnight in the refrigerator. Serve with potato chips.

Cheeseball

2 8oz cream cheese
2 c. Shredded cheese
1 Tbs shredded onion
2 tsp. worchestershire sauce
1 tsp. lemon juice

Chill and serve. To make the face get really thin slices of ham or prosciutto.

Tortilla Chips and Fruit Dip

Tortilla chips:
Butter soft tortillas and sprinkle with cinnamon and sugar! ai then cut them with a pizza cutter and bake @350 fir 10 mins.

Fruit:
Any kind you really want to try!  i use blueberries, strawberries, 1 apple peeled and a spoonful of frozen orange juice!  I don't mesaure I just throw whatever in but what I made today I fill a cereal bowl full of strawberries and blueberries cut up the apple and add the OJ! I just mix in y ninja!

April Jeppesson

Pear Feta and Honey Tart

I love these tarts because they are so fast and easy to whip up but look fancy and pretty. I used a pear and feta cheese combination but you can play around with any fruit and cheese combination like: 

-cheddar and apple

-Apricot and Feta

-Raspberry and cream cheese

-Strawberry and ricotta

-Figs and blue cheese

-cranberry and brie

I seriously love fruit and cheese combinations. 

I use frozen puff pastry sheets from Pepperidge Farm. It comes with 2 sheets. I defrost the dough on the counter for at least 30 min. Lay them out flat and cut along the folds then again in half to make six rectangles from each sheet. Use one beaten egg to brush the edges of the pastry dough. puncture the middle of the pasty with a fork avoiding the edges so the center doesn't puff as much as the edges to keep your toppings inside the pastry. 

Then fill the centers with your fruit and cheese. You can add a dried herb to your fruit. I sprinkled a small amount of thyme.

Bake on a parchment lined cookie sheet at 400 degrees for 20-25 minutes or until the pastry is golden brown and your cheese is slightly browned. Transfer to a cooling rack. 

When cooled drizzle your pastry with honey then top with any kind of toasted nut to add crunch and texture. I added chopped pecans and bacon crumbles to these tarts, but you can use almonds or walnuts as well.

Crab Rangoon Dip with Wanton chips

Crab Rangoon Dip With Wonton Chips

An easy, creamy hot crab dip with all the flavors you love in your favorite Asian take out appetizer.

Ingredients

For The Dip

• 8 oz cream cheese softened
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/4 cup shredded Parmesan cheese
• 2 cans 6 oz crab meat, drained, or the equivalent of imitation crab meat
• 1 cup shredded mozzarella cheese divided
• 1 clove garlic minced
• ½ tsp freshly ground black pepper

For The Chips

• one pkg wonton wrappers
• cooking spray

Instructions

1. Cut the wonton wrappers in half diagonally, and then cut again so you have 4 triangles from each wrapper. Spray with cooking spray and spread chips on a pan.
2. Bake at 350 degrees 7-8 minutes or until brown and crispy, set aside.
3. Combine all dip ingredients in a casserole dish reserving ½ cup mozzarella cheese for topping.

Crab cakes with remoulade sauce

To make this a simple recipe I purchase pre-made crab dip at the grocery store. It comes in a package with the Mayo celery and spices already done. I bought two large packages from Lee's combined it with one cup of Panko bread crumbs and two eggs. This made about 14 to 16 small crab cakes. You can also do it with imitation crab. Just add enough Mayo like you would tuna fish. Finely chopped celery and salt and pepper to taste. You can also add some green onions for more flavor.
Once combined fry with butter in an electric skillet at 300 degrees until both sides are browned. Serve with remoulade sauce or lemon wedges.

Louisiana Remoulade sauce:
3/4 cup Mayo
1/4 cup spicy brown mustard or Dijon mustard
1 teaspoon paprika
1 tsp Cajun seasoning
1 tsp horseradish
2 Tbs pickle relish
1 tbsp dill pickle juice
1 tsp hot sauce
1/4 teaspoon minced garlic

Pesto and Sundried Tomato Cheese Ball- Halloween Brain

Ingredients:
2- 8 ounce packages of cream cheese (divided)
1/2 cup feta cheese
1/2 cup Parmesan cheese
1/3 cup pine nuts
1/3 cup pesto
1/4 cup chopped sun dried tomatoes

Combine all the ingredients (minus one of the packages of cream cheese) in a large bowl. Use an electric hand mixer to blend ingredients together until smooth.

Use a rubber spatula to form the cheese into an oval shape. Refrigerate until firm.

Transfer cheese ball to your dish

With the remaining package of room temperature cream cheese, use a zip-lock bag to pipe the top of the oval in the shape of a brain.

You can adapt this by shaping into a regular ball and roll it in Parmagean cheese or pine nuts.

Serve with crackers

Crackers with chive and onion cream cheese

crackers
chive and onion cream cheese spread
slice of cheese
cherry tomato
chopped chives

Fresh Berry Salsa and Cinnamon Sugar Chips

Cinnamon Sugar Chips

1 pkg flour tortillas

2 Tbsp Sugar

1 tsp cinnamon

Preheat oven to 400 degrees.  Combine sugar and cinnamon in a small prep bowl.  Lightly spray tortilla with water using a spay bottle and sprinkle the sugar mixture over it.  Using a pizza cutter, cut each tortilla into 8 wedges; place in a single layer on a baking sheet or stone.  Bake 8-10 minutes or until lightly browned on the edges.  Remove to a cooling rack and cool completely.

Fresh Berry Salsa

1 cup raspberries (fresh or frozen)

2 peaches (fresh or frozen)

2 kiwis

1 lime

2 tsp lime juice

1 tsp lime zest

1 tsp. sugar

Chop up the peaches (I use a food chopper) combine with the raspberries.  Slice and quarter the kiwis and add to the berries.  Zest the lime and then squeeze 1 tsp of juice into the salsa.  Mix in 1 tsp. sugar.  Serve with the cinnamon sugar chips.

Tiffany

2017

Crock Pot Parmesan Ranch Mushrooms

• 2 (8 ounce) fresh mushrooms
• ¹⁄₂ cup butter, melted
• 1 ounce ranch dressing mix (hidden valley, 1 package)
• 2 tablespoons parmesan cheese, as much as desired

1. Put the mushrooms in the crockpot.
2. Melt butter in a bowl and add the Hidden Valley Ranch Dressing Package.
3. Mix well and pour over mushrooms in the Crockpot.
4. Sprinkle with about two teaspoons of Parmesan Cheese or more to your liking.
5. Cook in crockpot at low for 4 hours.
6. It gives a delicious side dishes or topping for a steak.

Tiffany   2017

Hawaiian Tortilla Roll Ups

Hawaiian Tortilla Roll Ups

4- 12" tortillas

8 oz. cream cheese, softened

1/2 20 oz. can crushed pineapple, all liquid drained

2 green onions

12-16 slices of thinly sliced deli ham

Directions:

Combine the softened cream cheese, well drained pineapple, and green onions.  Spread 1/4 of the cream cheese mixture on each tortilla to cover evenly.  On top of the spread, place a layer of deli ham (3-4 slices) on each tortilla.  Roll the tortilla up firmly and place in plastic wrap.  Refrigerate till firm.  (1 hourish)  Take out of plastic wrap and cut into 1/2 inch pieces.  Place toothpick to secure.  

Ann White

Roasted Sweet Potato bites with cranberries and Ricotta Cheese

This appetizer is perfect to get a little taste of everything Thanksgiving.

Ingredients:
One large sweet potato peeled and sliced into thin wedges.

Ricotta mixture:
1/2 small container of ricotta cheese
1/4 cup honey
1/4/ tsp of nutmeg

Cranberry sauce:
1/2 small bag of cranberries
1/2 cup of sugar
1/4 cup of fresh squeezed orange juice.
(cook in saucepan on medium heat until thick and cranberries burst open. Cool completley)

Topping:
orange zest
chopped walnuts
drizzle of honey

Place peeled and sliced sweet potatos on a cookie sheet and roast at 500 degrees until soft and edges are browned and center starts to bubble up and brown/black.  Turn over and roast the other side. This took me about 20 min. It will depend on your oven and how thin you slice you potato.
Cool completly then top with ricotta mixture, and cooled cranberry sauce. Top with zest, nuts and honey.

Mozzarella Cheese Sticks

12 mozzarella string cheese
1 c. Panko  breadcrumbs
1 c. Italian seasoned breadcrumbs
1/4 c. Grated Parmesan cheese
1/2 t. Salt
1/4 t. Black pepper
1 c. Flour
2 eggs
2 T. Milk
2 T melted butter
Preheat oven 400... Cut sticks in half .. Dip in flour first then dip in egg that has milk added to it... Then mix you Panko breadcrumbs cheese salt pepper together...dip in that mixture then put back in egg and then in crumb mixture again then put on cookie sheet... Freeze for one hour so the cheese doesn't melt out ... Then brush melted butter on them and bake for 12 - 15 minutes  serve with favorite sauce...
  Tip hero was my source ...