BRIE en CROUTE

1/2 pkg (17 1/4-oz size) frozen puff pastry sheets

1 egg

1 tbsp water

1/4 cup toasted sliced almonds

1/4 cup chopped fresh parsley

1 Brie cheese round about 1 lb in size

Thaw the pastry sheet at room temperature for 30 minutes.

Preheat oven to 400 degrees.  Mix egg with the water and set aside.

Unfold the pastry sheet onto a lightly floured board.  Roll sheet into a 14-inch square; cut off the corners to make a circle.  Put the cheese round into the center of the pastry sheet.  Brush edge of the circle with the egg mixture.  Fold two opposite sides up over the cheese.  Trim the two remaining sides to 2-inches from the edge of the cheese.  Fold these two sides onto the round.  Press edges to seal.  Place seam side down on a baking sheet.  Cut the pastry scraps into shapes and use to decorate the top of the round, if desired.  Brush top with the remaining egg mixture.  Bake at 400 degrees for 20 minutes or until golden brown.  Let stand for 1 hour.  Serve with assorted whole-wheat or other whole-grain crackers.

 

 

TRISCUIT COTTAGE SNACKS

12 Triscuit Reduced Fat Crackers

1/4 cup low-fat cottage cheese

1/4 cup thick, chunky salsa,

1 tbsp chopped green onion, if desired

1 tbsp grated cheese, if desired

Drain the cottage cheese in a small strainer or on paper towels to reduce most of the moisture.

Top each cracker with a teaspoon of the cottage cheese.  Top the cottage cheese with a teaspoon of the salsa.  Sprinkle with chopped green onion and/or grated cheese, if desired.  Serve right away.  This is not a snack to leave setting out for hours.

 

 

COCKTAIL RYE SAUSAGE BREADS

1 lb ground Italian sausage

1 jar (16-oz) processed cheese spread

1 pkg coctail rye bread  (Deli section of grocery store)

Crumble sausage and fry in a medium skillet until browned.  Drain sausage well.  Stir cheese into the sausage until the cheese is melted.  Lay bread out in a single layer on a cookie sheet.  Spoon a dollop of the sausage-cheese mixture onto each bread slice.  Broil until cheese is bubbly, be careful not to burn.

 

 

CREAM CHEESE TACO DIP

2 pkgs (8-oz each) cream cheese

1 carton (16-oz) sour cream

1 carton bean dip

1 envelope taco seasoning mix

1 cup grated Cheddar cheese

Soften cream cheese then mix with the sour cream using an electric mixer.  Add bean dip and taco seasoning mix and beat on low speed until well blended.  Put into a casserole dish and top with the Cheddar cheese.  Cover the casserole and heat in oven at 325 degrees for 30-40 minutes or until heated through.  Serve with your choice of chips.

 

 

SOUTHWESTERN CHICKEN DIP

1 lb Velveeta Cheese Product, cut-up

1 can (10-oz) diced tomatoes with green chilies, drained

1 pkg (6-oz) Southwestern Seasoned or Grilled Chicken Breast Strips, cut-up

1/4 cup chopped green onion

1 tsp ground cumin, optional

Mix all ingredients in a large microwavable bowl.  Microwave on high for 6 to 7 minutes or until cheese is melted, stirring every 3 minutes.

Serve with tortilla chips or assorted cut-up vegetables.

 

 

EASY SHRIMP CANAPES

10 slices bread

2 tbsp butter

1/2 tsp thyme

1 pkg (12 oz) frozen cooked shrimp, thawed, chopped

1/2 cup Shredded Colby Jack cheese

1/3 cup mayonnaise

1/4 tsp salt

Preheat broiler.  Trim crusts from the bread slices, then cut slices into 20 assorted shapes using cookie cutters and/or knife.  Tear some of the bread trimmings into fine crumbs to make 1/2 cup of crumbs.  Set crumbs aside.

Mix melted butter and thyme together and brush onto the bread cutouts.  Place in a single layer on a baking sheet.  Broil 2 minutes or until golden brown.  Meanwhile, mix the bread crumbs with the shrimp, cheese, mayonnaise, and salt.  Spread evenly onto the toasted cutouts.  Broil an additional 8 to 10 minutes or until hot and bubbly.

Note:  Keep a close watch on canapes in the broiler.  Do not allow to burn.

 

 

SAUSAGE STUFFED JALAPENOS

1 lb bulk sausage

1 pkg (8 oz) cream cheese, softened

1 cup shredded Parmesan cheese

22 large jalapeno peppers, halved lengthwise and seeded

Ranch salad dressing or dip

In a large skillet, crumble sausage and cook over medium heat until no longer pink.  Drain sausage well.

In a small mixing bowl, combine the cream cheese and Parmesan cheese; fold in the sausage.  Spoon about 1 tablespoonful into each jalapeno half.  Place onto two ungreased 13x9-inch baking pans.  Bake, uncovered, at 425 degrees for 15 to 20 minutes or until filling is lightly browned and bubbly.  Serve with the ranch dressing or dip.

CAUTION:  When cutting and seeding jalapenos, use gloves to protect hands.  Do not touch eyes or face before thoroughly washing your hands!

 

 

 

 

 

CHUNKY CRAB DIP

4 oz cream cheese, softened

1/4 cup sour cream

2 tbsp lemon juice

1 tbsp grated lemon zest

8 oz container pasteurized lump crabmeat, drained

1/4 cup chopped red pepper

1/4 cup chopped celery

1 tbsp chopped fresh parsley

1/4 tsp black pepper

dash of salt

Mix cream cheese, sour cream, lemon juice and lemon zest together.  Stir in crabmeat, red pepper, celery, parsley, salt and pepper.  Mix all together well.  Serve with an assortment of small party breads or crackers, whole-grain preferably.

NOTE:  For a pretty party presentation, cut the tops off bell peppers and seed them.  Serve dip in the seeded peppers.  Red and green peppers are nice for Christmas, yellow and green for St. Patricks Day or Easter, red for Valentine's Day, etc.

 

 

 

 

 

DEVILISH HAM AND CHEESE BALL

16 oz lowfat cream cheese

8 oz sharp cheese, shredded

1 can (2 1/4 oz) deviled ham

1/4 tsp paprika

2 tbsp parsley flakes

1 tsp prepared mustard

1 tsp lemon juice

1/2 tsp salt

2 tsp Worcestershire sauce

finely chopped pecans, optional

Soften cheeses in a large bowl.  Add Worcestershire, lemon juice, mustard, paprika, deviled ham, salt and parsley.  Mix well.  Chill until almost firm then form into 1 or 2 balls. Rolls in pecans, if desired.  Wrap in Saran Wrap and refrigerate.  Serve with an assortment of whole-grain crackers.

  

  

CUCUMBER-DILL SHRIMP DIP

3/4 cup reduced-fat sour cream

4 oz reduced-fat cream cheese, cubed

1 tsp dill weed

1/4 tsp salt

6 oz cooked medium shrimp, cooked and deveined

3/4 cup diced cucumber

In a mixing bowl, beat the sour cream, cream cheese, dill, and salt until smooth.  Set aside three shrimp and 2 tablespoons cucumber for garnish.  Finely chop remaining shrimp and add to sour cream mixture.  Add remaining cucumber. 
Stir to mix.  Refrigerate for at least an hour.  Garnish with reserved shrimp and cucumber before serving.  Serve with an assortment of fresh vegetables and/or crackers.

1/4 cup of dip = 82 calories, 3 g carbs, 5 g protein

  

 

 

SEAFOOD AVOCADO SPREAD

8-oz carton spreadable salmon cream cheese

1 can (6-oz) crabmeat, drained, flaked, cartilage removed

1 can (6-oz) tiny shrimp, rinsed and drained

1 small, ripe avocado, peeled and diced

1/2 cup lite mayonnaise

1/2 cup finely chopped celery

1/4 tsp salt

1/8 tsp pepper

In a mixing bowl, combine all ingredients and mix well.  Serve with assorted party crackers, mini whole-wheat bagels, split, or small party breads.

 

 

HAM CREAM CHEESE BAGEL SPREAD

8-oz low-fat cream cheese

1 cup sour cream

1/4 tsp garlic powder

2 pkgs (2 1/2-oz each) deli ham, chopped

2 to 3 green onions, depending on size, chopped

Miniature whole wheat bagels, split

In a small mixing bowl, combine the cream cheese, sour cream, and garlic powder.  Blend until smooth.  Stir in ham and onions.  Spread on the split side of bagel halves.

 

 

BACON TOMATO DIP

2 cups low-fat sour cream

1 cup finely chopped tomato

8 slices crisply cooked bacon, crumbled

1 tbsp dried basil leaves

In a medium bowl, stir all ingredients together until well mixed.  Cover and refrigerate for at least two hours, allowing flavors to blend.  Serve with crackers, chips, or fresh veggies.

This recipe is from Land O' Lakes, Inc.

 

 

 

ITALIAN VEGGIE DIP

16-oz low-fat sour cream

6-oz pkt Italian salad dressing seasoning mix

2 tbsp Parmesan cheese

In a medium bowl, combine sour cream, seasoning mix, and cheese.  Cover and refrigerate for at least 30 minutes.  Serve with a selection of fresh vegetables.

 

 

 

HEALTHY PARTY DIP

2 cups low-fat unflavored yogurt

2 cups fat-free cottage cheese

1/4 toasted sesame seeds

1/4 cup wheat germ

1/2 tsp celery salt

1/4 tsp garlic powder

In a medium bowl, blend yogurt and cottage cheese thoroughly.  Sprinkle in sesame seeds, wheat germ, celery salt and garlic powder.  Blend together well.  Cover with plastic wrap, refrigerate and chill until serving time.  Serve as a dip with fresh vegetables or assorted whole-wheat crackers.

 

 

PARTY MEAT TURNOVERS

1 lb ground beef

1 envelope dry onion soup mix

1 cup shredded low-fat cheddar cheese

3 pkg refrigerator crescent rolls

Preheat oven to 375 degrees

In a large non-stick skillet, brown ground beef until no longer pink.  Drain off excess fat and rinse beef with hot water.  Return to skillet and add the onion soup mix.  Mix well.  Blend in cheese.  Unroll crescent rolls.  Divide meat mixture between the rolls.  Seal edges well and place on cookie sheets.  Bake about 15 minutes or until golden brown.

 

 

 

MINI CHEESE STUFFED TOMATOES

1 pint cherry tomatoes

8-oz cream cheese, softened

4 green onions, finely chopped

1 tsp garlic powder

paprika for garnish

Wash tomatoes and drain.  Pat dry with a paper towel.  Using a small spoon or knife, cut a thin layer off the top of each tomato and scoop out the seeds.  In a small mixing bowl, combine the cream cheese, onions and garlic powder.  Mix to combine.  Fill the insides of the tomatoes with the cheese mixture.  Sprinkle with paprika for garnish.

 

 

 

HOWARD ALT'S BLACK BEAN DIP WITH TORTILLA CHIPS

1 red bell pepper

3/4 cup minced fresh cilantro

3 tbsp finely chopped green onions

2 tbsp lime juice

2 tbsp balsmic vinegar

2 tbsp hot sauce

1/2 tsp ground allspice

1/2 tsp ground cumin

1/4 tsp salt

2 cans (15-oz each) cans black beans, drained

1 jalapeno pepper, seeded and diced

1 garlic clove, minced

Chopped red bell pepper, optional

6 (10-inch) flour tortillas, each cut into 8 wedges

Cooking spray

Preheat broiler

Cut the bell pepper in half lengthwise, discarding seeds and membranes.  Place the halves, skin side up, on a foil-lined sheet and flatten with your hand.  Broil 5 minutes or until blackened.  Place pepper halves in a zip-top plastic bag and seal.  Let stand for 5 minutes, then peel.  Place the pepper, cilantro, green onions, lime juice, balsamic vinegar, hot sauce, ground allspice, ground cumin, salt, pepper, beans, jalapeno pepper, and garlic in a food processor and process until smooth.  Spoon into a bowl and garnish with chopped red bell pepper, if desired.

Preheat oven to 400 degrees.  Arrange the tortilla wedges in a single layer on a baking sheet coated with cooking spray.  Bake for 5 minutes or until golden.  Serve with the dip.

Yield:  12 servings of 1/4 cup dip and 4 tortilla wedges each

Note:  Howard Alt is a Chicago psychiatrist who loves to cook.

 

 

 

CHEESY HAM NUGGETS

2 tbsp butter, softened

1 cup shredded low-fat cheddar cheese

1/2 cup flour

1/2 tsp paprika

2 tbsp water

dash of salt

1 lb cooked ham, cut into 20 cubes

Combine the butter, cheese, flour, paprika, water and salt; mix well with a fork.  Shape a thin layer of cheese mixture around each ham cube.  Place on a greased cookie sheet.  Bake at 400 degrees for 15 minutes or until lightly browned.

 

 

 

PARTY MEATBALLS

Meatballs:  1 lb ground beef

1/2 cup Parmesan cheese

1/2 cup bread crumbs

2 eggs

1/2 tsp garlic salt

1 tsp chopped fresh parsley

Freshly ground black pepper to taste

Sauce:  1/4 cup butter

1/4 cup sour cream

1/4 cup A-1 sauce

1/4 ketchup

1tbsp Splenda brown sugar blend

To make the sauce, combine all the ingredients in a small saucepan.  Heat on low, stirring often, until Splenda dissolves.  Allow to simmer on low while you make the meatballs.

To make meatballs, in a medium mixing bowl combine all the ingredients and mix together well.  Form into appetizer size meatballs.  Spray a large skillet with non-stick cooking spray.  Place meatballs, in a single layer, in heated skillet.  Simmer on low heat until browned.

Mix sauce with the meatballs and keep warm in a chafing dish or slow cooker.

 

 

 

BROCCOLI BITES

1 16-oz bag frozen broccoli pieces

1/2 cup grated Parmesan cheese

1 cup mild shredded cheese

2 cups Pepperidge Farm stuffing

4 eggs

1/2 cup chopped onion

1 cup melted butter

1/2 tsp garlic salt

1/4 tsp thyme

Thaw broccoli slightly then break into pieces.  Beat butter, eggs, and stuffing together with wooden spoon.  Add remaining ingredients.  Form into appetizer-size balls and place on cookie sheet. Bake for 15-20 minutes at 350 degrees.

 

 

 

 

TAMALE BITES

2 cups crumbled cornbread

1 can (10 oz) mild enchilada sauce

1/4 tsp garlic salt

1 1/2 lbs ground beef

1 can (8 oz) tomato sauce

1/2 cup shredded Monteray Jack cheese

Preheat oven to 350 degrees.  In a large mixing bowl, combine cornbread, 1/2 cup of the enchilada sauce, and salt.  Add beef.  Mix well.  Shape into 1-inch balls and place into a shallow baking dish.  Bake, uncovered, 18-20 minutes.  Meanwhile, in a small saucepan, stir together remaining enchilada sauce and tomato sauce.  Heat slowly until heated through.  Transfer tamale bites to a fondue pot and pour sauce over the top.  Sprinkle cheese over the top.  Keep warm over low heat.  Serve with toothpicks.

Note:  Each bite contains 3 grams carbs and 2 grams protein.

 

 

 

BACON TOMATO TARTLETS

12-oz can refrigerated flaky biscuits

6 slices bacon, cooked, drained and crumbled

1 medium tomato, seeded and diced

3/4 cup grated mozzarella cheese

1/2 cup mayonnaise

1 tbsp fresh chopped basil

3/4 tsp garlic salt

1 tbsp fresh thyme

3/4 tsp chopped fresh oregano

Preheat oven to 350 degrees.  Split each biscuit into 3 layers.  Spray mini muffin pans lightly with non-stick cooking spray.  Press biscuit rounds into the tins.  Make only 24, not using the entire can of biscuits.  In a medium mixing bowl, mix the remaining ingredients together.  Fill each of the unbaked biscuit cups with the mixture.  Bake for 10 to 14 minutes or until slightly golden around the edges.

NOTE:  Can be made ahead and frozen for later use.  Bake, remove from pan, cool completely and freeze.  Reheat from frozen state for 10-14 minutes at 350 degrees on a cookie baking sheet.

 

 

CHICKEN NUT PUFFS

1 1/2 cups finely chopped, cooked chicken breast

1/3 cup chopped, toasted almonds

1 cup fat-free chicken broth

1/2 cup extra virgin olive oil

2 tsp Worcestershire sauce

1 tbs dried parsley flakes

1 tsp seasoned salt

1/2 tsp celery seed

1/8 tsp cayenne pepper

1 cup all-purpose flour

1 cup egg substitute

Preheat oven to 450 degrees.  Spray 2 or 3 cookie sheets, according to size, with nonstick cooking spray.  Combine chicken and almonds; set aside.  In a large saucepan, combine broth, oil, Worcestershire sauce, parsley, salt, celery seed and cayenne pepper.  Bring mixture to a boil.  Add flour all at once and stir until a smooth ball forms.  Remove from the heat and let stand 5 minutes.  Add egg substitute gradually, beating well.  Beat mixture until smooth.  Stir in chicken and almonds.  Drop by heaping teaspoonfuls onto prepared baking sheets.  Bake 12-14 minutes or until brown.  Serve warm.  This should make about 36 balls.

 

 

 

GARLIC OLIVE CHEESE DIP

1 pkg (8 oz) cream cheese, softened

20 pimento-stuffed Spanish olives, finely chopped

5 peeled garlic cloves put through a garlic press

Mix all three ingredients together.  Let set for at least an hour to let flavors blend before serving.  Serve with party crackers or with chips.  Refrigerate leftovers.

 

 

 

MEXICAN SAUSAGE BALLS

1 lb hot sausage

1 1/2 cups biscuit baking mix

1 lb shredded Mexican-style cheese

Preheat oven to 350 degrees.  Brown sausage lightly and drain well in a colander.  After sausage cools enough to handle, mix the sausage with cheese and biscuit mix.  Form into bite-size balls.  Bake in an ungreased baking pan for 20-25 minutes until golden brown.  Serve warm.

 

 

PARTY CHEESE BALL

1 pkg (8oz) cream cheese, softened

4 oz pkg low-fat shredded cheddar cheese

1 tbsp Worcestershire sauce

1 pkg pressed beef, cut into small pieces

1/2 small sweet onion, finely chopped

1 cup finely chopped pecans

Soften cream cheese at room temperature.  Mix cheddar into softened cream cheese and work well using hands.  When mixed add Worcestershire sauce and chopped onion, mix into cheese mixture.  Form into a ball and cover with beef and pecans.  Chill before serving.  Serve with party crackers.

 

 

BACON-PARMESAN CHEESE BALL

2 pkgs (8 oz each) low-fat cream cheese, softened

1/2 cup low-fat mayonnaise

1/3 cup grated Parmesan cheese

10 slices bacon, cooked, drained and crumbled

1/4 cup thinly sliced green onion

finely chopped pecans for rolling, if desired

Combine cream cheese, mayonnaise, and Parmesan cheese in a large mixing bowl; beat with an electric mixer at medium speed until blended.  Stir in the bacon and green onion.  Cover and chill 3-4 hours.  Shape mixture in a ball.  Roll in finely crushed pecans, if desired.  Serve with assorted whole wheat or other whole grain crackers.