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Cherry Tomatoes with Cucumber Stuffing
12 cherry tomatoes
1 cucumber, seeded and finely chopped
1/4 cup sour cream
1/4 cup cream cheese, softened
3/4 teaspoon dill weed
3/4 teaspoon minced fresh parsley
1/4 teaspoon hot pepper sauce
Pinch of white pepper
Pinch of salt
Slice off top of cherry tomatoes and scoop out pulp (a melon-baller
works well). Combine cucumber with the remaining ingredients. Mix
well. Fill cherry tomatoes with the cucumber mixture. Chill well
before serving. Time Saving Variation: Combine your favorite salad
dressing mix with softened cream cheese. Fill a pastry bag fitted
with a decorative tip with the cream cheese mixture and pipe into
hollowed-out cherry tomato.
Ham Roll-Ups
1/4 pound cream cheese, softened
1/2 cup finely chopped celery
1 tablespoons finely chopped green onion
3 tablespoons finely chopped green pepper
1/2 tablespoon horseradish
9 slices black forest ham
Combine cream cheese, celery, green onion, green pepper and
horseradish. Spread mixture evenly over ham slices. Roll up tightly
jelly-roll style. Chill well.Slice into 1-inch pieces and skewer each
piece with a toothpick to secure. Serve.
Makes about 36 appetizers.
Miniature Cheese Balls
1 8 ounce package cream cheese, softened
1 cup minced celery
salt and pepper
1/2 cup chopped parsley
Combine cream cheese and celery. Season to taste with salt and
pepper. Roll mixture into 1-inch balls and roll in chopped parsley.
Skewer with toothpicks and chill well.
Makes about 24 appetizers.
Variations: Simply form plain cream cheese into balls and roll in a
combination of dill and parsley. Or, use a flavored cream cheese of
your choice and roll in finely chopped nuts.
Picnic Fingers
Split finger buns or soft dinner rolls and hollow out slightly. Fill
with any moist sandwich filling such as egg, chicken or crab meat
salad.
Rolled Lettuce Hors D'Oeuvre
Combine softened cream cheese with a few drops of hot pepper sauce
and horseradish to taste. Add a small amount of mayonnaise, using
just enough to create a smooth spreading consistency. Cut lettuce
leaves into 1-1/2 by 3 inch strips. Top lettuce leaves with about 3/4
teaspoon of cream cheese mixture and roll. Chill.
Oreo Delight
1 pkg oreos
4 cups milk
2 small pkgs. vanilla pudding mix
1 large Cream Cheese Softened
1 med size cool whip
Crush pkg of oreos. Pat into bottom of 13x9 inch pan. Mix pudding
with milk, and softened the cream cheese and beat until
smooth. Gently stir in cool whip until mixed, pour over crushed
oreos, chill several hours or overnight.
Smoked Salmon Rolls
Spread softened cream cheese on thinly sliced smoked salmon. Wrap
around a piece of celery. Chill.
Ham and Asparagus Rolls
Marinate asparagus tips in French or Italian dressing. Roll in thin
slices of black forest ham which have been spread with a thin layer
of mayonnaise, if desired. Secure with toothpick and chill until
serving.
Tortilla Roll-Ups
1 8 oz. package light cream cheese, softened
1/2 cup + 2 Tbsp Old El Paso Medium Thick'n Chunky Salsa
1/2 cup shredded old cheddar cheese
1 Tbsp chopped fresh coriander
4 10-inch soft flour tortillas
4 tsp Old El Paso Chopped Green Chilies
coriander sprigs (optional)
In bowl, stir together cream cheese, 2 Tbsp of the salsa, cheddar
cheese, and coriander; combine thoroughly. Place tortillas on work
surface. Divide and spread the cheese mixture evenly among tortillas,
leaving a 1-inch border around the outside of the tortilla. Spoon 2
Tbsp of the remaining salsa in a straight line 1 inch from the bottom
end of each tortilla (and closest to you). Sprinkle 1 tsp of the
chilies over the salsa (if using). Starting from the side of the
tortilla with the salsa, roll up jelly-roll style. Place rolled
tortilla on a piece of plastic wrap and roll to enclose the tortilla;
twist ends to seal. Place in refrigerator for at least 1 hour and up
to 8 hours. Remove roll-up from wrap and slice both ends from each
roll; discard. Slice each roll-up into 1/2-inch slices on the
diagonal to produce 12 slices each. Place slices on serving tray and
garnish with fresh sprigs of coriander. Makes 48 appetizers.
Variation: Substitute 1 can of Old El Paso Refried Beans for the
cream cheese mixture. Sprinkle 2 Tbsp shredded cheddar cheese over
salsa on each tortilla. Proceed as above.
Sour Cream Peach Muffins with Almond Crunch Topping
3/4 cup finely chopped, toasted almonds
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1 to 2 tablespoons unsalted butter, melted
5 tablespoons oil (or melted unsalted butter)
1 cup light brown sugar, packed
2 eggs
1 teaspoon pure vanilla
1/4 teaspoon almond extract
1 cup sour cream (reduced-fat variety is fine)
1 1/4 cups all-purpose flour
3/4 cup quick-cooking oatmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ripe peaches, peeled, pitted and coarsely chopped
Servings: 12.
Heat oven to 375 degrees. Line 12 muffin cups with muffin liners. Prepare
topping: Combine almonds, brown sugar, cinnamon and butter in a small
bowl until mixture is crumbly. Set aside. Prepare batter: In a large
bowl, stir together oil or melted butter with the brown sugar. Stir in
eggs, vanilla and almond extracts, and sour cream. Fold in flour,
oatmeal, baking powder, baking soda and salt, mixing just enough to
combine and moisten evenly. Lightly but thoroughly fold in chopped
peaches. Using an ice cream scoop, scoop out equal size portions of
batter into muffin cups. Distribute topping equally on muffins. Place in
oven and immediately reduce heat to 350 degrees. Bake until muffins test
done by springing back when lightly touched with fingertips, about 25-30
minutes. Cool well, then remove to finish cooling on wire cake rack.
Honey Graham Crackers
1/3 c Milk
1/4 c Honey
1 1/2 c Graham flour
1 c All-purpose flour
1/4 c Brown sugar; packed
1 ts Baking powder
1/2 ts Baking soda
1/3 c Butter
1/4 c Shortening
In a small bowl stir together first 2 ingredients. Set aside. In a
large bowl stir all the dry ingredients. Using a pastry blender, cut
in butter and shortening till mixture resembles coarse crumbs.Add
milk mixture all at once in the center of the flour mix.. Stir until
a ball is formed. Knead dough on lightly floured surface until
smooth. Roll out dough & slice into 2 inch squares, Prick with fork. Bake on
ungreased sheets for 12-15 minutes in a 350 oven.
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