Post by Kathy on Jan 27, 2006 10:44:09 GMT -5
Mexican Dip
8 ounces cream cheese
1 can no-bean chili (hot is good)
8 ounces monterey jack cheese
1 (8 ounce) jar picante sauce
Layer in pie pan in order listed.
If doubled, use 9x13 pan.
Heat at 350 for 30 minutes.
Serve with corn or tortilla chips.
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Candied Pecans
1 egg white
1/2 cup packed brown sugar
1 dash vanilla extract
4 cups pecans
Preheat oven to 275 degrees F.
Line a cookie sheet with wax paper.
Spray the wax paper with cooking spray.
Beat egg white until stiff.
Add brown sugar and vanilla.
Stir until smooth.
Mix in pecans and stir until coated.
Pour the nuts onto the prepared cookie sheet.
Bake until browned, approximately 10 to 15 minutes.
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Spinach Dip
10 oz. bag frozen spinach - thawed, squeezed, chopped
8 oz. canned waterchestnuts - drained, chopped
16 oz. jar mayonnaise - low fat okay
1 packet vegetable dip mix
1 cup sour cream - low fat okay
1 loaf rye OR Hawaiian bread - hollowed out
Combine all ingredients, except bread.
Spoon into hollowed-out loaf of rye or Hawaiian bread. Dip pieces of bread taken from center of loaf into dip.
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Quick Tortilla Wraps
2 (8 ounce) packages cream cheese, softened
1 (4 ounce) can diced green chile peppers
1 (16 ounce) jar salsa
10 (10 inch) flour tortillas
Directions
1 In a medium bowl, mix together the cream cheese and green chile peppers.
2 Spread the cream cheese mixture evenly on the tortillas.
3.Roll up each tortilla individually.
4.Slice rolled tortillas into bite sized pieces.
Dip the pieces in salsa and enjoy!
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Cheesy Pretzels
1 1/2 cups all-purpose flour
2/3 cup milk
1/2 cup shredded cheddar cheese
2 tablespoons butter or margarine , softened
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1 egg
coarse salt
Heat oven to 400°F.
Grease cookie sheet.
Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms.
Smooth dough gently into ball on floured board.
Knead 10 times.
Divide dough in half.
Roll half of dough into 12x8-inch rectangle,
Cut rectangle lengthwise into eight 1-inch strips.
Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal.
Twist each strip into pretzel shape.
Place seam down on cookie sheet.
Beat egg in small bowl with fork until blended.
Brush pretzels with egg.
Sprinkle lightly with coarse salt.
Bake 15 to 20 minutes or until golden brown.
Remove from cookie sheet to wire rack.
Repeat with remaining half of dough
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Black Bean Dip
2 (15 ounce) cans black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes w/mild green chilies
1/2 cup chopped red onions
1 (60 ounce) bottle beer
1/2 cup chopped fresh cilantro
*In a 3-to 4 quart pan over medium-high heat, bring beans,tomatoes, 1/4 cup onion and beer to a boil. *Lower heat and cook, stirring occasionally, until most of the liquid is absorted and remaining liquid is thick, 35 to 45 minutes.
*If smoth consistency is desired whirl in a blender or food procceser until smooth.
*Stir remaining 1/4 cup onoin and cilantro,
Serve.
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Pizza Balls
INGREDIENTS:
1 pound bulk ground Italian sausage (mild or hot)
1/4 cup finely chopped celery
1/4 cup finely chopped green onion
3 cups biscuit mix
1 tsp Italian seasoning herbs
1 1/2 cups shredded cheddar cheese
1 egg, lightly beaten
1 tablespoon melted butter
PREPARATION:
In a skillet, brown the sausage with celery and onion; drain well.
Combine sausage mixture with baking mix,herbs, egg, cheese, and butter.
Mix well; form into balls about 1 inch in size.
Bake in a preheated 350° oven on lightly greased or sprayed baking sheets for 20 to 25 minutes, until lightly browned.
Makes about 36 1-inch appetizers.
Serve with warm pizza or marinara sauce
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8 ounces cream cheese
1 can no-bean chili (hot is good)
8 ounces monterey jack cheese
1 (8 ounce) jar picante sauce
Layer in pie pan in order listed.
If doubled, use 9x13 pan.
Heat at 350 for 30 minutes.
Serve with corn or tortilla chips.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Candied Pecans
1 egg white
1/2 cup packed brown sugar
1 dash vanilla extract
4 cups pecans
Preheat oven to 275 degrees F.
Line a cookie sheet with wax paper.
Spray the wax paper with cooking spray.
Beat egg white until stiff.
Add brown sugar and vanilla.
Stir until smooth.
Mix in pecans and stir until coated.
Pour the nuts onto the prepared cookie sheet.
Bake until browned, approximately 10 to 15 minutes.
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Spinach Dip
10 oz. bag frozen spinach - thawed, squeezed, chopped
8 oz. canned waterchestnuts - drained, chopped
16 oz. jar mayonnaise - low fat okay
1 packet vegetable dip mix
1 cup sour cream - low fat okay
1 loaf rye OR Hawaiian bread - hollowed out
Combine all ingredients, except bread.
Spoon into hollowed-out loaf of rye or Hawaiian bread. Dip pieces of bread taken from center of loaf into dip.
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Quick Tortilla Wraps
2 (8 ounce) packages cream cheese, softened
1 (4 ounce) can diced green chile peppers
1 (16 ounce) jar salsa
10 (10 inch) flour tortillas
Directions
1 In a medium bowl, mix together the cream cheese and green chile peppers.
2 Spread the cream cheese mixture evenly on the tortillas.
3.Roll up each tortilla individually.
4.Slice rolled tortillas into bite sized pieces.
Dip the pieces in salsa and enjoy!
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Cheesy Pretzels
1 1/2 cups all-purpose flour
2/3 cup milk
1/2 cup shredded cheddar cheese
2 tablespoons butter or margarine , softened
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1 egg
coarse salt
Heat oven to 400°F.
Grease cookie sheet.
Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms.
Smooth dough gently into ball on floured board.
Knead 10 times.
Divide dough in half.
Roll half of dough into 12x8-inch rectangle,
Cut rectangle lengthwise into eight 1-inch strips.
Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal.
Twist each strip into pretzel shape.
Place seam down on cookie sheet.
Beat egg in small bowl with fork until blended.
Brush pretzels with egg.
Sprinkle lightly with coarse salt.
Bake 15 to 20 minutes or until golden brown.
Remove from cookie sheet to wire rack.
Repeat with remaining half of dough
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Black Bean Dip
2 (15 ounce) cans black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes w/mild green chilies
1/2 cup chopped red onions
1 (60 ounce) bottle beer
1/2 cup chopped fresh cilantro
*In a 3-to 4 quart pan over medium-high heat, bring beans,tomatoes, 1/4 cup onion and beer to a boil. *Lower heat and cook, stirring occasionally, until most of the liquid is absorted and remaining liquid is thick, 35 to 45 minutes.
*If smoth consistency is desired whirl in a blender or food procceser until smooth.
*Stir remaining 1/4 cup onoin and cilantro,
Serve.
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Pizza Balls
INGREDIENTS:
1 pound bulk ground Italian sausage (mild or hot)
1/4 cup finely chopped celery
1/4 cup finely chopped green onion
3 cups biscuit mix
1 tsp Italian seasoning herbs
1 1/2 cups shredded cheddar cheese
1 egg, lightly beaten
1 tablespoon melted butter
PREPARATION:
In a skillet, brown the sausage with celery and onion; drain well.
Combine sausage mixture with baking mix,herbs, egg, cheese, and butter.
Mix well; form into balls about 1 inch in size.
Bake in a preheated 350° oven on lightly greased or sprayed baking sheets for 20 to 25 minutes, until lightly browned.
Makes about 36 1-inch appetizers.
Serve with warm pizza or marinara sauce
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My file is suddenly getting larger...Thank you so very much. Deb ;D