Recipes

Hot Artichoke and Spinach Dip

Hot Artichoke and Spinach Dip

Deel op Facebook Print Recipe

Ingredients

Instructions

  • Spray 1- to 1½-quart slow cooker with cooking spray.
  • In slow cooker, mix all ingredients except bread.
  • Cover; cook on Low heat setting 2 to 4 hours.
  • Serve dip with bread.

Notes & Wine Advice

Make-Ahead Magic You can make the dip ahead of time in a bowl; cover and refrigerate up to 2 days before serving. When ready to heat, transfer the dip to the slow cooker and heat as directed.
Festive Touch For an extra holiday “pop,” serve this dip with red and green tortilla chips instead of bread. Look for them near the deli at your grocery store during the holiday season.
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Course; Sauce / Side Dish

Creamy Brussels Sprout Party Dip

Creamy Brussels Sprout Party Dip

Couverts16
Total time 40 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 350°F.
  • Spray 1½-quart shallow glass baking dish or 9½-inch deep-dish glass pie plate with cooking spray.
  • 2 Cook Brussels sprouts as directed on box.
  • Meanwhile, in large bowl, with an electric mixer, beat cream cheese on medium speed until smooth.
  • Beat in sour cream, ¼ cup of the Parmesan cheese, the milk, mustard and lemon juice on low speed until well blended.
  • Stir in bell pepper.
  • Chop Brussels sprouts; stir Brussels sprouts with butter sauce into cream cheese mixture until well blended.
  • Spread evenly in baking dish.
  • Sprinkle with remaining 2 tablespoons Parmesan cheese.
  • Bake uncovered 20 to 25 minutes or until thoroughly heated.
  • Serve with chips and raw vegetables.

Notes & Wine Advice

Make-Ahead Magic Cover and refrigerate the unbaked dip up to 24 hours. Uncover and bake as directed.
Festive Touch Use both red and green bell peppers in the dip for a holiday look. Garnish with additional red and green peppers after baking.
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Course; Appetizer / Sauce

Holiday Tree–Shaped Cheese Balls

Holiday Tree–Shaped Cheese Balls

Couverts56
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In large bowl, stir together cream cheese and Cheddar cheese; divide in half.
  • Stir pesto into one portion; stir onion, mustard and 2 or 3 drops pepper sauce into other portion.
  • Cover; refrigerate about 4 hours or until firm enough to shape.
  • Place cheese mixtures on large plate.
  • Shape each into cone shape to look like a pine tree.

Notes & Wine Advice

Make-Ahead Magic After shaping the trees, wrap tightly and freeze up to 1 month. Thaw in wrapper in refrigerator 12 hours before serving. Continue as directed in Step 3.
Festive Touch Cut a star shape from a piece of lemon peel to place atop the tree. Place the tree in the middle of a platter covered with a cloth napkin “tree skirt,” and surround it with crackers of all shapes and sizes for the “gifts.”
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Course; Appetizer / Cheese

Chipotle–Black Bean Dip

Chipotle–Black Bean Dip

Couverts15
Total time 45 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 350°F.
  • In small bowl, cover dried chiles with boiling water; let stand 10 minutes.
  • Drain chiles; remove seeds.
  • Chop chiles.
  • In small bowl, mix chiles, salsa and bean dip; stir in cilantro.
  • Spoon into shallow 1-quart ovenproof serving dish.
  • Sprinkle with cheese.
  • Bake about 15 minutes or until mixture is hot and cheese is melted.
  • Sprinkle with onions.
  • If desired, garnish with cherry chile half.
  • Serve with tortilla chips

Notes & Wine Advice

To make this tasty dip ahead of time, follow the directions through step 2, then cover and refrigerate up to 24 hours. Bake as directed.
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Course; Sauce / Side Dish / Snack

California Sushi Canapés

California Sushi Canapés

Total time 1 hour 40 minutes
Deel op Facebook Print Recipe

Ingredients

RICE

SAUCE

CANAPÉS

Instructions

  • In 1-quart saucepan, heat 1 cup water and the rice to boiling.
  • Reduce heat to low; cover and simmer 15 to 20 minutes or until tender.
  • Transfer to large bowl, tossing rice with chopsticks or 2 forks to cool slightly.
  • Gradually add vinegar, tossing constantly.
  • Cover bowl with damp towel; cool rice about 45 minutes or until room temperature.
  • Meanwhile, in small bowl, stir together sauce ingredients; cover and refrigerate until ready to assemble canapés.
  • Cut cucumber into 32 slices, each about 1⁄4 inch thick.
  • Arrange on serving platter.
  • For each canapé, place 1 piece of nori on each cucumber slice.
  • Top each with about 1⁄4 teaspoon sauce.
  • Scoop rice using 1 measuring teaspoon, pressing rice against side of bowl to pack into spoon and hold shape of spoon.
  • Carefully remove rice from spoon; dip flat side into sesame seed and place flat-side down on sauce.
  • If necessary, carefully reshape rice with fingers.
  • Top with bell pepper or other toppings (or a combination).
  • Serve immediately, or cover and refrigerate up to 2 hours.

Notes & Wine Advice

*To toast sesame seed, cook in skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. Remove immediately from skillet to prevent seed from continuing to cook and getting overdone.
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Course; Snack / Sushi
Cuisine; American
Diets; Low Fat

Greek Marinated Roasted Peppers, Olives and Feta

Greek Marinated Roasted Peppers, Olives and Feta

Couverts32 servings (1⁄4 cup each)
Total time 45 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Set oven control to broil.
  • Place bell peppers on ungreased cookie sheet.
  • Broil with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned.
  • Place peppers in plastic bag; close tightly.
  • Let stand 20 minutes.
  • Meanwhile, in tightly covered container, shake oil, lemon juice, parsley, onion, oregano and garlic.
  • Remove skins, stems, seeds and membranes from peppers.
  • Cut peppers into 1-inch pieces.
  • In glass bowl or jar, place peppers, olives and cheese.
  • Pour marinade over pepper mixture.
  • To serve, use slotted spoon.
  • Serve with baguette slices.

Notes & Wine Advice

For authentic flavor, use kalamata or Gaeta olives, but you can also use large pitted ripe olives if you prefer.
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Course; Snack

Fresh Spring Rolls with Peanut Sauce

Fresh Spring Rolls with Peanut Sauce

Couverts12
Deel op Facebook Print Recipe

Ingredients

SAUCE

ROLLS

Instructions

  • In small bowl, beat sauce ingredients with whisk, adding enough water for desired consistency.
  • Cover; refrigerate until ready to serve.
  • Fill 3-quart saucepan two-thirds with water; heat to boiling.
  • Add rice stick noodles; boil gently 3 minutes or just until noodles are tender.
  • Rinse with cold water; drain.
  • Transfer to large bowl.
  • With scissors, cut rice noodles into about 3-inch lengths.
  • Stir in carrot, basil, cilantro, chile and 1⁄4 cup teriyaki sauce.
  • Fill 9-inch round shallow pan with hot water (110°F); place clean, damp paper towel on work surface.
  • Dip 1 rice paper wrapper in water about 5 seconds or just until pliable; place on towel.
  • Place lettuce leaf on lower third of wrapper.
  • Spoon scant 1⁄3 cup noodle mixture on lettuce.
  • Sprinkle with about 1 tablespoon peanuts and heaping tablespoon edamame.
  • Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides.
  • Continue to roll up, tucking in sides.
  • Place seam side down on serving platter.
  • Repeat with remaining wrappers and fillings, placing on platter without sides touching.
  • Serve immediately, or cover with moist paper towels and refrigerate up to 2 hours.
  • To serve, cut each roll in half diagonally.
  • Stir sauce; serve with spring rolls.

Notes & Wine Advice

If you’ve never made spring rolls before, you’ll get a feel for how long to dip the rice paper wrappers as you make a few. Dipping the wrappers for too short a time means they won’t bend and roll easily around the filling; dip them for too long and they become sticky, wrinkle up and won’t lay flat for filling. As the water cools, they will require a few more seconds to soak to soften them.
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Course; Snack

String Cheese Sticks with Dipping Sauce

String Cheese Sticks with Dipping Sauce

Couverts4 2 cheese sticks each
Total time 25 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 450°F.
  • In medium bowl, stir Bisquick mix and milk until soft dough forms; beat 30 seconds with spoon.
  • Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat.
  • Shape into a ball; knead 10 times.
  • Roll dough into 12×8-inch rectangle, 1⁄4 inch thick.
  • Cut into 8 (6×2-inch) rectangles.
  • Roll each rectangle around 1 piece of cheese.
  • Pinch edge into roll to seal; seal ends.
  • Roll on surface to completely enclose cheese sticks.
  • On ungreased cookie sheet, place sticks seam sides down.
  • Bake 8 to 10 minutes or until golden brown.
  • Meanwhile, in 1-quart saucepan, heat pizza sauce over low heat until warm.
  • In small bowl, mix butter and garlic powder; brush over warm cheese sticks before removing from cookie sheet.
  • Serve warm with pizza sauce for dipping.

Notes & Wine Advice

If you don’t have pizza sauce on hand, heat up your favorite pasta sauce instead.
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Course; Cheese / Snack

Guacamole-Cheese Crisps

Guacamole-Cheese Crisps

Couverts16
Total time 25 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 400°F.
  • Line cookie sheet with cooking parchment paper.
  • For each cheese crisp, spoon 1 tablespoon cheese (loosely packed) onto paper-lined cookie sheet; pat into 11⁄2-inch round.
  • Bake 6 to 8 minutes or until edges are light golden brown.
  • Immediately remove from cookie sheet to cooling rack.
  • Cool 5 minutes or until crisp.
  • Onto each cheese crisp, spoon 11⁄2 teaspoons guacamole and about 1⁄2 teaspoon each sour cream and salsa.

Notes & Wine Advice

You can make the cheese crisps up to 4 hours ahead without toppings. Store the crisps tightly covered at room temperature. Top just before serving.
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Course; Side Dish / Snack
Diets; Vegetarian