Pimento Cheese

Pimento Cheese has always been a favorite of mine, especially since I’ve never met a cheese I didn’t love. I like to mix up a batch of this for the holidays, but honestly, it’s just as perfect on an ordinary afternoon when I want a little treat. It’s simple, satisfying, and always hits the spot.

One 3-ounce package cream cheese, softened

1 cup grated sharp Cheddar cheese

1 cup grated Monterey Jack cheese

1/2 cup mayonnaise

1/4 tsp salt

1/4 tsp black pepper 

1/4 tsp garlic powder 

1/4 to 1/2 tsp chili powder (optional, this is my addition)

1 tsp grated onion (optional)

2 to 3 TBS mashed pimentos

With an electric mixer, beat cream cheese until fluffy.  

Add remaining ingredients and beat until well blended.

Taste and add more black pepper or garlic powder if you wish.

Note:  Cheese is always best if you grate it yourself from a block instead of using pre-shredded cheese from a bag. The pre-shredded cheese has anti-caking powder added to it.

Makes approximately 2 1/2 to 3 cups

Source:  The Lady & Sons Savannah Country Cookbook, Paula H. Dean

Kimberly

Holiday Chicken Wreath (Taco/Mexican)

This Mexican appetizer has a way of disappearing! I brought it to a family gathering, and by the end of the night the platter was empty. It’s simple and delicious.  It works just as well as a main dish if you want something easy and satisfying.  It’s the kind of recipe that brings people back for seconds—and then asks for the recipe.

*The cheese measurements are not exact in this recipe...."measure with your heart".  If you have at least 5 cups of cheese total, you should be o.k.

Filling:

4 cups cooked chicken, shredded (rotisserie chicken or cooked chicken breasts work well)

1 - 4oz can green chilis, drained

1/4 cup sour cream

1/4 cup mayonnaise

3 1/2 TBS taco seasoning (about 1 packet of seasoning) (season for your taste)

6 oz (about 1 1/2 cups) Mexican blend cheese, shredded

__________

2 cans Crescent roll dough

2 to 3 TBS melted butter

1/4 cup crushed Nacho Cheese Doritos

1/2 cup to 1 cup cheese, shredded

Garnish:

diced tomatoes

sour cream

shredded cheese

salsa

Pre-heat oven to 350 F degrees.

In a bowl, mix chicken, chilies, sour cream, mayonnaise, taco seasoning and cheese.  Set aside. If the mixture seems too dry, you may add a little more sour cream and/or mayonnaise.

On a pizza pan, or a baking stone, place your crescent rolls wide side to the center, narrow to the edge of the pan. Leave an opening to create a wreath. Place the 1st can of crescents all the way around the pan. Press down center all the way around. Take the 2nd can of crescents and place them between each of the other crescents that are on the pan, going all around the pan. Place the chicken mixture on top of the dough all the way around the inner portion of the wreath.

Sprinkle well with cheese...about another 1/2 cup or more of cheese.  Then take the tips of the crescents, wrap over chicken and tuck under the inside. 

Brush wreath all over with melted butter. Sprinkle crushed Doritos over the buttered wreath.  Top with an extra sprinkling of cheese.   

Bake at 350 degrees for 25 to 30 minutes or until golden brown.  

Slice and serve.  Top each piece with a sprinkling of tomatoes, a spoonful of salsa, a dollop of sour cream and extra cheese.  Enjoy!

Source: Farm Cooking with Nan

Todd

Carrot Raisin Tea Sandwiches

I made these delicious sandwiches for a Ladie's Tea that we had at church.  The raisin bread, carrots and cream cheese frosting make these slightly sweet sandwiches a delightful special treat.  These are also enjoyed by children, too!  Be creative and cut these into long fingers, squares or different shapes using cookie cutters.

1 cup grated carrots (small holes on a hand grater)

8 ounces (1/2 can) prepared cream cheese frosting

8 ounces cream cheese, softened

1/4 cup finely chopped walnuts (or pecans)

1 to 2 loaves cinnamon raisin bread ** (see note below)

In a medium bowl, combine the grated carrots, cream cheese frosting, cream cheese and chopped walnuts.

Generously, spread one side of each piece of bread with the carrot/frosting mixture (about 1/4 inch thick).  Top with the remaining bread slices.

Carefully, cut the crusts from each sandwich with a long, sharp knife.  Cut the sandwiches in half diagonally and then cut in half again.  

Note:  Use a good quality raisin bread.  For one recipe of filling, I used 2 loaves of Pepperidge Farm Raisin Cinnamon Swirl Bread (24 slices of bread total).  Freezing the bread before cutting and then spreading makes for easier handling.

If using the bread noted in the above recipe, this will make 12 whole sandwiches or 24 halves or 48 fourths

Source:  Food.com

Janice

Candied Jalapeno Venison Bites

I had some friends over and served these Candied Jalapeno Venison bites.  Everyone really enjoyed them.

If you prefer a milder spice level, poblano peppers can replace the jalapenos.  If venison is unavailable, beef tenderloin makes a great alternative.  

1 lb venison steaks

1 cup fresh sliced jalapenos

Marinade:

1/2 cup sugar

1/4 cup soy sauce

2 TBS olive oil

1 tsp garlic powder

1/2 tsp black pepper

1/2 tsp cayenne pepper

Preheat oven to 375F.

Slice the venison steaks into bite-sized pieces. Make sure each piece is uniformly sliced so that all of the venison pieces are cooked to the same doneness.

In a bowl, combine all of the marinade ingredients together.  Mix well until the sugar dissolves.

Add the venison pieces to the marinade, ensuring they are well-coated.

Cover the bowl and marinate in the refrigerator for at least 30 minutes. Marinating the meat is essential for keeping it tender and full of flavor.

Spread the sliced jalapenos evenly on a baking sheet.

Arrange the marinated venison pieces on top of the jalapenos.

Pour the marinade over the venison and jalapenos.

Bake in the preheated oven for 20-25 minutes or until the venison is cooked through. (note: my venison was done in about 15 minutes with an internal temperature of 145F degrees).

Remove from the oven and let the dish rest for 5 minutes.

Serve warm.

Makes 6-8 appetizer size servings

Source:  LuciousRecipes.com

Susan

Spicy Chicken Cheeseballs

Delicious! Chicken meatballs with cheese and Sriracha are such a clever twist—lighter than beef but still rich and satisfying, with that perfect kick of heat. If you don't care for the spice, just leave out the Sriracha. If you’re serving them as appetizers, you could pair them with a ranch dip or a Sriracha-sour cream dip.  These would also be good served as the main dish for dinner or even for breakfast.

3 cups Bisquick baking mix 

1 pound ground chicken

2 TBS Sriracha

4 cups sharp cheddar cheese, shredded

1/2 cup milk

1/2 tsp oregano

1/4 tsp garlic powder

1/4 tsp onion powder

dash salt and pepper

Preheat oven to 350F.

Line baking sheet with parchment paper.  

Mix all ingredients together in mixer. Form into one-inch balls.

Bake 20-25 minutes. 

If you wish to make ahead and freeze prior to baking, place meatballs on a parchment lined pan and place in the freezer until frozen.  Remove from pan and place in an airtight container.  Bake as many as you need at a time.  Bake the uncooked frozen meatballs at 350F for 30-35 minutes.

Or, if you prefer, you can bake and then freeze the meatballs.  To reheat the frozen, pre-cooked meatballs bake at 350F for 10-12 minutes or until heated through.

Makes about 80-100 meatballs, depending on size

Source:  Everydaymadefresh.com

Kimberly

Homemade Ranch Seasoning Mix

I prefer to make my own seasoning mixes so I know what the ingredients are. It's also a good money saver.  In addition to using this seasoning for Ranch Dressing and Ranch Dip, I also use this seasoning to make my Ranch Snack Mix and the Bacon Ranch Cheese Ball recipes that are on this blog.

4 tsp garlic powder

2 tsp onion powder

1 1/2 tsp dried dill

1 1/2 tsp dried parsley

1 1/2 tsp dried chives

1 tsp sea salt

1/4 tsp pepper

1/4 cup buttermilk powder

Mix everything together.  Store in an airtight glass container.

Store up to 6 months in an airtight glass container.

Dry Mix Conversion:

1 ounce = 2 TBS

So, if you are following a recipe that calls for 2 ounces of dry Ranch Seasoning, you would use 4 TBS of this recipe.

To make Homemade Ranch Dressing:

1/4 cup mayonnaise

1/4 cup sour cream

1 TBS lemon juice

3 tsp homemade Ranch Seasoning Mix

Mix ingredients together.  Store in a glass container.

Makes about 1/2 cup or 8 TBS of dressing.  

One Serving is 2 TBS of dressing

To make Homemade Ranch Dip:

1/2 cup sour cream

2 TBS of Ranch Seasoning Mix

Combine and chill until ready to serve.

Source: drdavinahseats.com

Kimberly

Bacon Ranch Cheese Ball

A party is not a party in Wisconsin unless you have a cheeseball!  I knew I had to have this recipe when I tasted this cheeseball that my cousin made.  It is wonderful!  

6 slices bacon, diced

1/4 cup chopped pecans

1/4 cup fresh parsley leaves, divided

2 - 8 oz pkgs cream cheese, room temperature

1 cup shredded sharp cheddar cheese

1/4 cup crumbled goat cheese 

1 - 1 oz pkg Ranch Seasoning and Salad Dressing Mix (or use 2 TBS Homemade Ranch Seasoning recipe that is posted on this blog)

1 tsp Worcestershire Sauce

Heat a large skillet over medium-high heat.  Add bacon and cook until brown and crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate.

In a small bowl, combine half of the bacon, pecans and 2 TBS parsley.  Set aside. This will be used to put onto the outside of the cheese ball.

In a bowl of an electric mixer, beat cream cheese, cheddar cheese, goat cheese, ranch seasoning, Worcestershire and remaining bacon and parsley on medium-high speed until well combined and fluffy, about 1 to 2 minutes.

Cover and place in the refrigerator at least 2 hours or overnight. 

Shape the mixture into a ball and roll into the bacon, pecan, parsley mixture that was previously set aside.

Serve at room temperature with crackers.

Source:  Ryan L.

Kimberly

Candied Jalapenos

When my friend, Beth, posted this recipe on her blog, I knew I had to make it.  Sure glad I did.  Make sure you double this recipe.  If you don't you will wish you had.  The candied peppers are good on a sandwich or burger.  For an appetizer, serve the peppers over softened cream cheese.  I also made candied Serrano peppers using this same recipe.

 

3 pounds fresh, firm, jalapeno peppers, washed
2 cups cider vinegar
6 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper

Wearing gloves, remove the stems from all of the jalapeno peppers. The easiest way to do this is to slice a small disc off of the stem-end along with the stem. Discard the stems.

Slice the peppers into uniform 1/8-1/4 inch rounds.  (I used a mandolin to slice the peppers.) Set aside.

In a large pot, bring cider vinegar, white sugar, turmeric, celery seed, granulated garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add the pepper slices and simmer for exactly 4 minutes. Use a slotted spoon to transfer the peppers, loading into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar. Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.

Use a ladle to pour the boiling syrup into the jars over the jalapeno slices. Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air. Adjust the level of the syrup if necessary. Wipe the rims of the jars with a clean, damp paper towel and fix on new, two-piece lids to finger-tip tightness.

*If you have leftover syrup, and it is likely that you will, you may can it in half-pint or pint jars, too. It’s wonderful brushed on meat on the grill or added to potato salad.  I think it would be good in a salad dressing.

Place jars in a canner, cover with water by 2-inches. Bring the water to a full rolling boil. When it reaches a full rolling boil, set the timer for 10 minutes for half-pints or 15 minutes for pints. When timer goes off, use canning tongs to transfer the jars to a cooling rack. Leave them to cool, undisturbed, for 24 hours. When fully cooled, wipe them with a clean, damp washcloth then label.

Allow the peppers to mellow for at least two weeks, but preferably a month before eating. 

Source:  bethsfavoriterecipes.blogspot.com

Kimberly

Chive and Garlic Dip

This dip is delicious served with chips, crackers, fresh vegetables or on a baked potato. You can mix up the dry ingredients and store in a jar in your cupboard and add the sour cream when you are ready to make this dip.  You can even seal it in a little bag or jar and give it as a gift with instructions to add the sour cream.

  

5 tsp dried chives (or 3 tsp dill instead of chives)

2 tsp minced onion

1 tsp garlic salt

1 tsp garlic powder

1 tsp celery seed

pinch black pepper

3 cups (24 oz) sour cream 

Chill at least 2 hours before serving.

 

Makes 3 cups

 

Source: "Gifts In a Bag"-Dips

 

Janice

Tortilla Roll Ups

I read through a lot of tortilla rollup recipes and came up with my own combination of ingredients to create a very tasty appetizer. This recipe makes a lot, however, you may easily cut the recipe in half. 

2 - 8 oz pkgs cream cheese, softened

3 TBS sour cream (this is optional, but I thought it was easier to spread with this addition)
1/2 - 3/4 of a 1 oz pkg Ranch Dressing Dry Mix - I used the 'Spicy' flavored mix but you may also use the regular flavor
1 - 6 oz can large black olives, sliced and diced
1 red pepper, diced (about 1 cup)
2 cups carrots, shredded
2 1/2 cups cheddar cheese, shredded
1 lb deli ham - very thinly sliced (almost see-through) Have your deli slice or shave it
8 large tortilla shells - (I used 10" Mission Brand Tortilla Shells - Sundried Tomato Basil, Garden Spinach Herb and regular white Burrito Flour tortillas)
 
Make sure the tortillas are at room temperature or they may tear when you roll them up.  You may also microwave them for a few seconds so they are pliable.
 
In a mixer, combine the softened cream cheese and sour cream.  Add 1/2 to 3/4 of a package of Ranch Dressing mix.  Start off with 1/2 of a package and taste to make sure it is not too salty or too spicy for your taste.  I did not think the spicy dressing mix was too spicy.  It added a good flavor.    
 
Lay out the tortilla shells on a flat surface and spread each with the cream cheese mixture.  Start by sprinkling each of the ingredients onto the shells.  End with the ham.  Roll up the tortillas very tightly.  If they are not rolled tight enough, they may unravel when you slice them.  However, be careful not to tear the tortilla.  I gave each roll a little squeeze to make sure they were nice and tight. 
 
When all tortillas are rolled, wrap tightly in Saran Wrap or waxed paper with the ends taped shut and place them all in a large Ziploc bag so they do not dry out. 
 
Refrigerate over night.  When ready to serve, slice off the ends of the tortillas that do not have enough filling in (keep to snack on these later!)  I was able to get 10 to 11 slices per tortilla.  If you did not roll tight enough, you may need to use a toothpick to secure each one.
 
The filling possibilities are endless....you may use:  turkey, beef, small pieces of cooked bacon, canned chilies, any type of shredded cheese, green onion, green peppers, fresh spinach, diced tomatoes and the list goes on.  
 
**Tip:  Once my peppers and olives were cut, I patted them dry with a paper towel to avoid having the tortillas get soggy.  

Makes about 80 appetizers

Janice 

Caramel Toffee Fruit Dip

When my niece stayed overnight at my house, I made her this fruit dip for a snack. She really enjoyed this dip with apple slices.

1/2 cup plain nonfat Greek yogurt
1/2 cup light sour cream
1/3 cup packed brown sugar
3/4 tsp vanilla extract
5 TBS toffee bits
1 TBS toffee bits

Combine the yogurt, sour cream, brown sugar and vanilla until smooth.  Stir in 5 TBS toffee bits.  Place dip into serving container and top with additional 1 TBS toffee bits.

Serves 12 (serving size: about 2 TBS)

Source:  Cooking Light Magazine - December 2013

Kimberly

Cookie Dough Dip

I brought this wonderful, creamy dip to a picnic and it was a hit.  This is good served with fruit, Nilla Wafer cookies, graham crackers or pretzels.

  









1/2 cup butter
1/3 cup brown sugar
1 (8-oz) package cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
pinch of salt
3/4 cup mini chocolate chips
shaved chocolate, optional for garnish
 
Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla extract.

Cream together cream cheese and powdered sugar for 1 minute, or until well combined and smooth. Add a pinch of salt. With mixer on low speed, slowly pour in brown sugar and butter mixture and mix until combined.

Fold in mini chocolate chips with a spatula.

Transfer dip to a bowl or ramekin.  Sprinkle with additional chocolate chips or shaved chocolate.

Source: Temptations - Tara McConnell

Cindy

Jalapeño Popper Stuffed Zucchini Boats

If you like jalapeño poppers, you will love this recipe.  All of the flavor of a jalapeño popper, but much better for you!  Since I like spicy food, I modified this recipe slightly to include fresh jalapenos and pepper jack cheese.  However, if you prefer yours more mild, I'm sure they will be just as delicious.

2 medium zucchini (about 3/4 pound)
6 tablespoons reduced-fat shredded Cheddar cheese  (I used pepper jack cheese)
2 tablespoons light tub-style cream cheese
2 tablespoons light sour cream
1 1/2 teaspoons finely chopped jarred jalapeño peppers
1 jalapeño pepper, finely chopped (my addition)
4 tablespoons panko breadcrumbs

Preheat the oven to 400°F.

Slice the zucchini in half lengthwise. Using a spoon, carefully scoop out the seeds to form zucchini boats. Place on a microwave-safe plate and microwave on high for 1 minute. Blot any moisture from the zucchini with a paper towel, and set aside.

In a medium bowl, place Cheddar cheese (or pepper jack cheese), cream cheese, sour cream, and jalapeños, and stir well with a fork until smooth. Spread about 2 tablespoons cheese mixture in each of the zucchini boats.

Place the stuffed zucchini on a baking sheet, sprinkle each boat evenly with 1 tablespoon of the breadcrumbs, spray well with cooking spray, and bake for 25 minutes, or until the crumb topping is golden brown.

Makes 4 servings

Source:  Eat What You Love - Marlene Koch

Kimberly

Parmesan-Crusted Zucchini Fries

Since I have an abundance of zucchini in my garden this year, I decided to make these fries.  I'm sure glad I did!  I like the fact that they are baked and not fried.  Plus, they are delicious. 

1/3 cup (about 1 1/2 oz) finely shredded fresh Parmesan cheese
1/3 cup panko breadcrumbs
1/2 tsp garlic powder
1/2 tsp dried basil
1/8 tsp ground red pepper
1 large egg, beaten
1/4 cup flour
3 small zucchini (1 1/4 lbs)
Cooking Spray
1/2 cup spaghetti sauce

Preheat oven to 450.

Combine the Parmesan cheese, breadcrumbs, garlic powder, dried basil and ground red pepper in a small shallow bowl.  Place the egg in a separate bowl.  Place flour in a Ziploc bag. 

Trim the ends from the zucchini; cut each zucchini in half crosswise. Quarter each zucchini half length-wise to make 24 zucchini sticks. 

Place a few of the zucchini sticks into the bag of flour; seal the bag and shake it. When taking the zucchini sticks out of the bag, shake off any extra flour.

Dip the zucchini in the egg; dredge in panko mixture, pressing to coat.

Place the zucchini on a baking sheet coated with cooking spray.  Coat the tops of the zucchini with cooking spray.

Bake at 450 for 20 minutes or until golden brown.  Serve immediately with pasta sauce. 

Makes 4 servings

Source:  Cooking Light Crave!

Kimberly

Cucumber Sandwiches

Cucumber sandwiches have been an all-time favorite sandwich since the 1950's. These are still a favorite and are always the first to disappear wherever they are served! 

1 (8 oz) package cream cheese, softened

1/2 cup mayonnaise
1 small .6 oz size package Italian Seasoning Mix (4 tsp)
Cucumbers, sliced thin
Party cocktail rye bread
Dill weed

Mix cream cheese, mayonnaise, Italian seasoning mix and chill for 1 hour.  Spread the cream cheese mixture on each bread slice.  Top with a cucumber slice.  Sprinkle with dill.

Eileen

Spinach Quiche Bites

I made these delicious Spinach Quiche Bites for our family Christmas Eve get-together.  They disappeared!  These would also be perfect served for brunch.

1 - 15 oz box Pillsbury refrigerated pie crust, softened as directed on box
2 slices bacon
1/4 cup chopped green onions (4 medium)
2 eggs
1/2 cup half and half
1/3 cup grated Parmesan cheese
1/4 tsp salt
1 - 9 oz box frozen chopped spinach, thawed, squeezed to drain

Heat oven to 375 degrees.  Remove 1 pie crust from pouch; place flat on work surface.  Roll out slightly.  With 2 1/2 inch round cutter, cut 12 rounds.  Press each round in bottom and up sides of un-greased mini muffin cup.  Repeat with the second pie crust.

In 8 inch skillet, cook bacon until brown and crisp; drain on paper towels.  Add onions to same skillet with bacon drippings; cook 2 to 3 minutes, stirring constantly, until tender.  Drain.

In a medium bowl, place onions.  Crumble bacon; add to onion.  Add eggs; beat well with fork.  Stir in half and half, cheese and salt.  Stir in spinach.  Divide mixture evenly into crust-lined cups.

Bake 20 to 25 minutes or until puffed and golden brown.  Cool in pan on wire rack 10 minutes.  With tip of knife, loosen and remove quiches from cups.  Serve warm or cool.  Store in refrigerator.

May be reheated on a cookie sheet for 10 minutes at 375 degrees.

Makes 24

Source:  Green Giant

Eileen

Jalapeno Popper Dip

I love jalapeno poppers so I knew I would like this dip.

2 (8 oz) pkgs. cream cheese, softened
1 cup mayonnaise
1 (4 oz) can chopped green chiles, drained
1 (4 oz) can diced jalapeno peppers, drained (I would use 2 cans next time)
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
Cooking spray

Preheat the oven to 375.  In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapenos and shredded cheeses.  Mix thoroughly with a spatula until smooth and evenly combined.  Spread the mixture into a baking dish (approx. 9" x 9").

In a second bowl, combine the Panko breadcrumbs and Parmesan cheese and stir with a fork until combined.  Sprinkle over the cream cheese mixture in the baking dish.  Spray lightly with cooking spray.  Bake for 25-30 minutes or until the mixture is hot and the topping is golden.  Serve warm with baguette slices, crackers, corn chips or vegetables.

Source:  www.mybakingaddiction.com

Kimberly

Avocado and Cilantro Deviled Eggs

I love avocados, cilantro and deviled eggs, so I knew I would enjoy this recipe.  It's healthier than regular deviled eggs because there is no mayonnaise. 

6 hard-boiled eggs, peeled
1 ripe avocado
1/2 tsp lime juice
1 TBS finely minced red onion (I omitted)
1 TBS finely chopped cilantro
A few dashes of Tabasco sauce (I added more than just a few!)
A few grinds of pepper
1/2 tsp kosher salt

Cut eggs in half lengthwise.  Carefully scoop out the yolks and put into a medium bowl.  Put egg halves on to a platter and put into the fridge.

With a fork, crumble up the egg yolks.  Or, for a smoother filling, press yolks through a fine sieve.  Cut avocado in half and remove the pit.  Scoop out the avocado flesh and add it to the egg yolks.  With a spoon, mix well, until the yolks and avocado are creamy.  Add lime juice and mix well.  Add red onion, cilantro, Tabasco, pepper and salt.  Mix well to combine.

Remove egg halves from the fridge.  Using a small cookie scoop or a piping bag, fill the avocado yolk mixture into the egg halves.  Garnish with a single cilantro leaf.  Serve immediately, or before the avocado turns brown.

I placed my avocados in the fridge in a covered container.  I first sprinkled them with lime juice and placed the avocado pit in the container as well.  My avocado eggs did not turn brown.

Source:  www.hwtm.com

Janice

Mushroom Spinach Pinwheels

I clipped this contest winning recipe out of a Better Homes and Gardens magazine.  I thought it would be perfect to bring to a get-together at a friend's house.  Everyone loved them.  Spinach and mushrooms are a great flavor combination.

1 8-oz pkg reduced fat cream cheese (Neufchatel), softened
2/3 cup butter, softened
2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 TBS flour
1 10-oz pkg frozen chopped spinach
2 TBS butter
2 1/2 cups finely chopped fresh mushrooms
1 cup finely chopped onion
1/2 tsp dried oregano, crushed
1/2 tsp salt
1/2 tsp lemon juice
1/8 tsp garlic powder
1/4 cup grated nonfat Parmesan cheese
1 egg white
1 TBS water

In a large bowl beat together cream cheese and the 2/3 cup butter.  Add 2 cups flour; beat well.  Divide dough into two balls; wrap in plastic wrap. Chill 30-60 minutes or until pastry is easy to handle.  

For the filling, cook spinach according to package directions; drain.  Squeeze out excess liquid; set aside.

In a large skillet melt the 2 TBS butter.  Add mushrooms and onion.  Cook and stir over medium heat for 3 minutes or until onion is tender.  Add spinach, remaining 1 TBS flour, oregano, salt, lemon juice and garlic powder.  Cook and stir until mixture thickens.  Stir in Parmesan cheese.  Set aside to cool.

On floured surface roll one of the pastry balls into a 12x7 inch rectangle.  Spread with half the spinach mixture all the way to the edges.  Starting with a short side, roll up dough and filling, jelly-roll style.  Moisten the edges with water; pinch to seal.  Cover; chill for 1 hour.  Repeat with remaining pastry. 

Preheat oven to 400 degrees.  Combine the egg white and water.  Slice logs into 1/2 inch thick slices (15 slices per log).  Place on ungreased baking sheets; brush with egg mixture.  Bake 20 minutes or until golden.  Remove to wire racks; cool.

Makes 30

For a head start on these appetizers, freeze the unbaked slices up to 3 months; bake as directed.

Source:  Better Homes and Gardens

Eileen 

Mexican Snack Squares

I found this recipe years ago in one of those little Pillsbury cookbooks that you see at the grocery store checkout.  I have made this many times and it disappears at potlucks every time!  This appetizer could even be served as a light lunch. 

2 (8 oz) cans Pillsbury Crescent Rolls

1 (16 oz) can spicy refried beans

1 cup sour cream
2 TBS taco seasoning (dry mix from a package)
1 1/2 cup shredded cheddar cheese (or Mexican cheese blend)
1/2 cup green onions, sliced (about 2 bunches: 16 total onions)
1/2 green or red pepper, chopped
3/4 cup tomato, chopped and seeded (I use 1 Roma tomato)
1/2 cup black olives
Salsa (optional)

Heat oven to 375 degrees.  Unroll dough into 4 rectangles.  Place crosswise in a lightly greased 10x15 pan.  Press over the bottom and 1" up the sides to form a crust.  Firmly press perforations to seal.  Bake at 375 degrees for 14-16 minutes or until lightly golden brown (do not overbake).  Cool completely.

Spread beans over crust.  Combine sour cream and taco seasoning; spread over beans.  Carefully, cut into small squares (I cut this into 40 squares = 5 across & 8 down).  Sprinkle remaining ingredients over cut squares in the following order:  cheese, onions, green/red pepper, tomatoes and olives.

Cover and refrigerate at least an hour.  Serve with salsa if desired.

Source:  Pillsbury - Appetizers & Snacks - January 1994

Janice