Pimento Cheese Fondue

This recipe comes from an episode of Food Network Channel's The Kitchen.

I'd make a few changes based on what I like, but all in all, this looked like a very delicious recipe that I would like to try soon.

Ingredients

One 8-ounce block sharp Cheddar, shredded

One 8-ounce package cream cheese, cubed 

1/4 cup mayonnaise 

1/4 cup heavy cream 

1/4 cup pimiento peppers, chopped 

2 tablespoons pickle relish 

1 teaspoon onion powder 

1/2 teaspoon garlic salt 

A few dashes hot sauce, optional 

Freshly ground black pepper 

Crackers, vegetables and toast, for serving 

Directions

WATCH

Watch how to make this recipe.

1. Combine Cheddar, cream cheese, mayonnaise and heavy cream in a medium saucepan over medium-low heat. Stir until melted, about 4 minutes. Stir in pimientos, pickle relish, onion powder, garlic salt, hot sauce, if using, and some black pepper. Transfer to a serving dish and serve with crackers or favorite dippers.

Tomato and Roasted Red Pepper Spread

We love tortilla chips and are always happy to find tasty chip spread recipes.

This recipe and photo comes from McCormick Spices website.

Ingredients

Serves: 16
Serving Size: 2 tablespoons


1 pound green bell peppers
1 pound red bell peppers
1 pound plum tomatoes
1 tablespoon McCormick® Paprika
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick® Cumin, Ground
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Red Pepper, Ground
1/4 teaspoon McCormick® Red Pepper, Crushed
1 tablespoon sugar
1 tablespoon tomato paste
1 tablespoon fresh lemon juice

Directions

Preheat oven to 350°F. 

Place bell peppers on large baking sheet and roast 30 to 40 minutes or until skins begin to blister.  Turn peppers after 20 minutes. Transfer to a large paper bag. Close bag and let stand 15 minutes or until bell peppers are cool enough to handle. Peel off blistered skin and remove tops, ribs and seeds. Coarsely chop bell peppers and set aside.

Make an X in the bottom of each tomato and place in saucepan of boiling water for 10 seconds. Transfer tomatoes to bowl of ice water with slotted spoon.  Peel off skin and coarsely chop tomatoes.

Place bell peppers, tomatoes and seasonings in skillet on medium-low heat. Cook 35 to 45 minutes or until vegetables are very soft and stir frequently so mixture does not stick to the bottom of pan. Stir in sugar and tomato paste.  Cook 15 minutes, stirring frequently until thickened.  Stir in lemon juice.

Serve warm or at room temperature with pita, chips or crackers.  You can also refrigerate until chilled to serve cold.

Photo and recipe source

Frico with Potatoes and Montasio Cheese

This recipe comes from Lidia on Create TV.  We just watched the program that featured this frico and it looked so delicious that we had to find the recipe.

It is one of those versatile recipes that you can add whatever ingredients your family loves.  I would definitely add mushrooms!

Ingredients

• 1 medium baking potato, 1/2 pound
• 2 Tbsp extra virgin olive oil
• 1 small onion, sliced (1/2 cup)
• 1/2 cup thinly sliced scallions
• 1/4 tsp kosher salt
• Freshly ground black pepper to taste
• 1/2 pound Montasio Cheese, shredded

Directions

Boil the potato in a pan of gently boiling water until it is easily pierced with a sharp knife, all the way through, but still intact and not mushy. Drain and cool the potato, remove skin, and slice into neat ¼-inch thick rounds.

Pour the olive oil into the skillet and cook on medium heat.  Add the sliced onion and scallions. 

Cook for a minute and scatter the potato rounds in the pan. Toss the potatoes with the onion and scallions and season with salt and black pepper. 

Cook for about 5 minutes, tossing frequently, until the potato rounds are lightly crisped and golden.

Pile the shredded Montasio on top of the vegetables. Slide a metal spatula under some of the potatoes and flip them over, incorporating some of the cheese. Turn all the slices over and over this way, until the cheese shreds are well distributed. With the spatula, clean the sides of the skillet and smooth the vegetables and cheese into a neat pancake-like disk, filling the pan bottom.

Lower the heat and let the frico cook about 5 minutes undisturbed as the cheese melts and crisps, until the bottom is very brown and nicely crusted.

Shake the pan to loosen and put a large plate on top and invert, dropping the frico onto the plate, then slide it back in the skillet, top side down. Cook until the second side is crisp and brown, about 5 minutes more.

Slide the frico onto the plate and blot up excess oil from the cheese with a paper towel. Slice into 6 wedges and serve immediately.

Source

Layered BLT Dip Recipe

Love this idea for a BLT dip!  I can also see this rolled up in a tortilla with some extra bacon strips for an awesome snack or light meal.

The photo and recipe comes from Taste of Home . . . link follows the recipe.

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1 cup finely chopped lettuce
8 bacon strips, cooked and crumbled
4 plum tomatoes, chopped
4 green onions, chopped
1-1/2 cups (6 ounces) shredded cheddar cheese
Toasted French bread baguette slices



Directions

Beat cream cheese, mayonnaise and Parmesan cheese until blended. 

Spread into a large shallow dish. 

Layer with lettuce, bacon, tomatoes, onions and cheddar cheese. 

Refrigerate until serving. 

Serve with bread slices. 

Yield: 20 servings (1/4 cup each).

Originally published as Layered BLT Dip in Taste of Home April/May 2016, p49

Photo and recipe source

SAUSAGE & STUFFING CRISS-CROSS PASTRY

Dressing is one of my favorites!  

Easy and delicious! Putting this dressing or your own dressing recipe in puff pastry is such a great idea as a side dish or appetizer.

I have been seeing many recipes made into individual servings by placing the pastry in muffin tins, filled with whatever filling you wish.  This recipe would work with that technique.

INGREDIENTS

• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 2 eggs
• 1 tbsp. water
• 1/2 lb. bulk pork sausage
• 1 cup Pepperidge Farm® Herb Seasoned Stuffing
• 1 small onion, chopped (about 1/4 cup)
• 1 cup chopped mushrooms (about 3 ounces)

DIRECTIONS

Heat the oven to 375°F. 

Beat water and 1 egg in a small bowl with a fork or whisk.

In a large bowl, mix the sausage, stuffing, remaining egg, onion and mushrooms.

Unfold the pastry sheet on a lightly floured surface and cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. 

Spoon the dressing mixture down the center of the pastry. 

Starting at one end, fold the pastry strips over the dressing mixture, alternating sides, to cover the dressing mixture. 

Place the pastry onto a baking sheet and brush with the egg mixture.

Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.


Tip: Serves 8 as an appetizer.

Source

Cream Cheese Deviled Eggs Recipe

Deviled eggs are always a great choice for an appetizer for a party of your own, to take to someone else's party for the appetizer table or as a side for an informal lunch.

This recipe is a total departure from my regular deviled egg recipe and I love the addition of cream cheese. However, I would definitely not add the peas and can't imagine deviled eggs without mayonnaise (and I'm not fond of mustard).  So . . . for me, this recipe will be used as a guide.

Let me know what you think if you use this recipe!

Ingredients

8 hard-cooked eggs
1 package (8 ounces) cream cheese, softened
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup frozen peas, thawed
3 bacon strips, cooked and crumbled



Directions 

Cut eggs in half lengthwise. 

Remove yolks; set whites aside. 

In a small bowl, mash yolks. Add the cream cheese, mustard, salt and pepper; beat until blended. 

Stir in peas.

Stuff or pipe mixture into egg whites. Sprinkle with bacon. Refrigerate until serving. 

Yield: 16 appetizers.


Nutritional Facts

1 stuffed egg half equals 97 calories, 8 g fat (4 g saturated fat), 123 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.


Source
Originally published as Cream Cheese Deviled Eggs in Country June/July 2008, p51

VELVEETA® Potato Bites

Don't these potato bites look awesome?  What a great idea!

The recipe comes from the kitchens of  Kraft Foods.

Ingredients

• 2 lb. baking potatoes (about 6), peeled, cut into chunks
• 2 green onions, thinly sliced
• 1 egg, beaten
• 1/4 tsp. black pepper
• 1/4 lb. (4 oz.) VELVEETA, cut into 24 cubes
• 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
• 1-1/2 cups TACO BELL® Thick & Chunky Salsa

Directions

In large saucepan, boil potatoes in boiling water 15 to 20 minutes or until tender; drain. 

Cool 10 minutes. 

Mash potatoes until smooth and add onions, egg and pepper.  Mix until blended.

HEAT oven to 400ºF. 

Put coating mix into pie plate.

Roll potato mixture into 24 balls, using about 2 Tbsp. for each. 

Insert a VELVEETA cube into center of each ball and completely enclose VELVEETA. 

Roll balls in coating mix; turn to evenly coat. Place on rimmed baking sheet sprayed with cooking spray.

BAKE 14 to 16 min. or until heated through. 

Serve with salsa.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Source: kraftrecipes.com

Bacon Cheeseburger Balls

Wouldn't these Bacon Cheeseburger Balls

be an awesome appetizer for 

your next party?

Ingredients

• 1 egg
• 1 envelope onion soup mix
• 1 pound ground turkey or beef
• 2 tablespoons all-purpose flour
• 2 tablespoons 2% milk
• 1 cup (4 ounces) shredded cheddar cheese
• 4 bacon strips, cooked and crumbled

Coating:

• 1 cup crushed saltines (about 30 crackers)
• 5 tablespoons canola oil
• 2 eggs

Directions

Combine egg and soup mix in a large bowl.

Crumble ground beef or ground turkey over mixture; mix well. 

Divide into 36 portions; set aside. 

Combine flour and milk until smooth in another large bowl. 

Add bacon and cheese; mix well. 

Shape cheese mixture into 36 balls. 

Shape one ground beef or ground turkey portion around each cheese ball. 

Beat eggs in shallow bowl. 

In another bowl, place cracker crumbs. 

Dip meatballs into egg and coat with crumbs. 

Cook meatballs in a large skillet over medium heat in oil for 10-12 minutes or coating is golden brown. 

Drain on paper towels before serving.


Yield: 3 dozen

Source:  Taste of Home

Bacon Cheeseburger Balls Recipe photo by Taste of Home 

Originally published as Bacon Cheeseburger Balls in Country Woman September/October 1999, p29

The Original Chex Party Mix

This retro recipe conjures up so many memories of parties and get-togethers my parents would have that always included the Chex Party Mix.  Everybody made it for their parties!  Us kids could be found hovering around the bowl :)

I had forgotten about the recipe until I was browsing the Betty Crocker website.  Then it all came back to me and I can't believe I have not made this party mix in all these years!

Source link

Ingredients

• 3 cups Corn Chex™ cereal
• 3 cups Rice Chex™ cereal
• 3 cups Wheat Chex™ cereal
• 1 cup mixed nuts
• 1 cup bite-size pretzels
• 1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
• 6 tablespoons butter or margarine
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons seasoned salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder

Directions

In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. 

In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.

Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. 

Spread on paper towels to cool. 

Store in airtight container.

Grilled Chicken Bacon Sliders

These awesome and versatile chicken sliders can be an appetizer, snacks or a main meal.

This is the type of slider that has so many possibilities . . . use your imagination and put your special touch to it.  There are some suggestions for variations at the end of the recipe.

The recipe comes from The Pioneer Woman's website, so you know it's got to be good!

Awesome party food :)

Ingredients

• 4 whole Boneless, Skinless Chicken Breasts (breast Halves, Not The Whole Breast)
• 16 slices Thin Bacon
• Cajun Spice
• Salt And Pepper, to taste
• 16 whole Small Dinner Rolls
• 16 slices Cheese Of Your Choice (cheddar, Monterey Jack, Pepper Jack, American, Swiss)
• Bottled Sauces Of Your Choice: BBQ, Louisiana Hot Sauce, Teriyaki, Etc.
• Toppings Of Your Choice: Tomato Slices, Grilled Onions, Lettuce, Celery Leaves, Etc.
• Spread Of Your Choice: Mayo, Mustards, Mayo Mixed With Chipotle Pepper, Etc.

Preparation Instructions


Slice bacon pieces in half and fry over medium-low heat until

Place the palm of your hand flat on the top of each chicken breast. Apply light pressure as you slice it horizontally in half (be careful!) When you're finished, you'll have eight thinner chicken breast pieces. Slice each of these in half so you'll wind up with sixteen small chicken "patties." Place a piece of plastic wrap on top of the thicker pieces and pound gently with a rolling pin to flatten slightly.

Brush both sides of the chicken pieces with a little bit of the bacon fat, then season with Cajun spice and salt and pepper to taste.

Heat a grill pan if you have one, or a heavy skillet over medium to medium-high heat. Cook chicken pieces on the first side for a couple of minutes, then flip them over to the other side. Lay slices of cheese (whatever kind you'd like) on top of each piece, then top with a couple of bacon slices. Cook until chicken is done, then remove from the pan.

Spread both sides of dinner rolls with the spread of your choice (mayo, mustard, etc.) and the toppings of your choice (tomato, lettuce, etc.) Place chicken pieces in between halved dinner rolls. Serve immediately!


Variations:

* Brush a little BBQ sauce on the chicken before laying on the slice of cheese and the bacon.

* Brush a little Louisiana hot sauce on the chicken. Add bacon, then top with a bunch of celery leaves before putting inside the buns.

* Change up the cheese, toppings, however you'd like!



Source:  The Pioneer Woman

Crab Fritters

• 1 lb. Back fin Crabmeat
• 1 Egg, beaten
• 1 cup Ritz Crackers, crushed
• 1 tsp. Yellow Mustard
• 2 tbsp. Fresh Lemon Juice
• 2 tbsp. Fresh Parsley, chopped
• 1 tsp. Old Bay Seasoning
• 1 tbsp. Worcestershire Sauce


Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golf ball size balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.

Spicy Polenta Cakes

Polenta has peaked my curiousity for a very long time, especially since I love grits.

Guy Fieri's recipe seems to be the perfect recipe to start exploring Polenta since I love that it can be used as an appetizer or side dish, it is spicy and cheesy and I love the crispy texture.

I have a feeling I'm going to like them a bit too much!

Recipe and photo courtesy of Guy Fieri

The Food Network
SHOW: Guy's Big Bite
EPISODE: Comfort with a Kick



Ingredients

• 1 cup milk
• 2 teaspoons kosher salt
• 1 1/2 cups quick-cooking polenta, medium- or coarse-grain
• 1 cup crumbled queso blanco cheese
• 2 tablespoons unsalted butter, plus more for greasing the pan
• 2 teaspoons chopped fresh cilantro
• 1 teaspoon freshly ground black pepper
• 2 jalapenos, seeded and diced
• 1/4 cup olive oil
• 2 tablespoons honey, for serving
• 1 lime, halved

Directions

Combine the milk, salt and 2 cups water in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and slowly whisk in the polenta. 

Cook, whisking constantly, until the polenta tightens and there are no lumps, about 4 minutes. 

Stir in the queso blanco, butter, cilantro, pepper and jalapeno. 

Simmer for 10 minutes, stirring frequently. Taste and adjust the seasoning as needed.

Generously butter a 9-by-9-inch baking pan. Pour the polenta into the pan and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours, until firm.

Preheat a griddle pan over medium heat. Invert the polenta onto a clean cutting board and slice it into nine 3-inch squares. 

Brush the squares on both sides with the olive oil, then griddle them until golden brown and warmed through, about 3 minutes per side. 

While warm, drizzle the polenta cakes with the honey and squeeze lime juice over the top. Serve.

Blue Cheese and Chive Dip from Tyler Florence

Tyler Florence always has the best recipes!  I wish they would bring his cooking shows back to the Food Network on a regular basis . . . love his demonstrations.

I never would have thought to make a dip with blue cheese, but why not?  It is my favorite salad dressing and serve it along with one of our favorite chicken dishes, Buffalo Chicken and Roasted Potatoes.  In fact, I may serve this dip the next time I make that chicken.

This dip would make an awesome compliment to spicy hot chips like the Captain likes.  But I still don't buy the sweet potato chips with this dip . . .

INGREDIENTS

• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup crumbled blue cheese
• 1-1/2 tbsp.honey
• 1 tsp.lemon juice, or to taste
• 1 tbsp.finely chopped chives, or to taste
• Kosher salt
• Pepper
• Sweet potato chips

DIRECTIONS

Combine first 6 ingredients in a bowl and mix. Season dip with salt and pepper to taste. Serve with sweet potato chips.

This recipe is courtesy of People.com's CelebFood section
Photo Credit: Kana Okada

Cheese and Bacon Stuffed Mushrooms

Stuffed mushrooms is one of my favorite appetizers to serve at parties.  I like serving a variety of stuffed mushrooms, so I'm always looking for promising recipes.

This recipe is quick and easy, with lots of room for variations.  Isn't everything better with cream cheese?

Ingredients

• 12 large fresh mushrooms (1 lb.)
• 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA® Cream Cheese, softened
• 1 clove garlic, minced
• 4 slices Oscar Mayer® Bacon, cooked, crumbled
• 1/2 cup KRAFT® Shredded Sharp Cheddar Cheese
• 1 tablespoon chopped fresh parsley

Directions

HEAT oven to 350°F.

REMOVE stems from mushrooms; discard or reserve for another use.

MIX remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.

BAKE 18 to 20 min. or until heated through. Yield: 12 servings.

• Originally published as Cheese 'n Bacon Stuffed Mushrooms Provided by Philadelphia® Cream Cheese Cheese 'n Bacon Stuffed Mushrooms Recipe photo by KRAFT

Crescent Chile Rellenos

The Captain and I love snacky stuff and this recipe looks perfect for the type of snacks we like!  Great for those times we are craving mexican type foods.

I'm always looking for ways to make a new recipe with variations and this one is no different . . . I'm thinking simple ham and cheese finger food!  Great lunch idea with a salad!

Another great recipe from Pillsbury.com!

• prep time 25 min
  total time 40 min
  ingredients 7
  servings 3

Ingredients

• 2 cans (4 oz each) whole green chiles, drained
• 2 tablespoons yellow cornmeal
• 4 oz hot pepper-Monterey Jack cheese, cut into 6 strips
• 4 oz Cheddar cheese, cut into 6 strips
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 1 egg, beaten 
• 3/4 cup taco sauce, if desired

Directions

Heat oven to 375°F. Cut each green chile lengthwise along one side; open chiles and pat inside and outside dry with paper towel. Coat all sides of each chile with cornmeal. Place 1 strip of each cheese in each chile; close chile (edges of chiles may not meet over cheese). Set aside.

Unroll dough and separate into 2 long rectangles; press each into 15x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 3 squares.

Place 1 cheese-filled chile diagonally on each square. Bring sides of dough up over chile; pinch firmly to seal.

Fold down top; pinch to seal. Firmly pinch bottom point together to seal; place seam side down on ungreased cookie sheet. Brush tops with egg.

Bake 12 to 14 minutes or until golden brown. Meanwhile, heat taco sauce. 

Immediately remove rellenos from cookie sheet. Serve warm with warm taco sauce for dipping.