Posts filed under 'appetizers'
- 2 C finely ground pecans
- 2 C finely crushed vanilla wafer cookies
- 8 T butter or margarine melted
- 8 oz Cream Cheese
- 8 oz heavy whipping cream
- 4 T raw sugar
- 1 T vanilla
- 8 oz sour cream
- 6 oz fresh raspberries, cleaned and drained
Preheat oven to 350 degrees. Prepare a mini cupcake or tart-let pan with cooking spray. In a medium bowl combine ground pecans and crushed vanilla wafers, slowly pour in the melted butter and blend completely. Will stick together. Pat into the prepared cups, hollowing out the center to make a cup shape. Bake for 10 minutes or until lightly browned. Set aside on wire rack until cool.
In a large mixing bowl, combine cream cheese, sugar, sour cream, and vanilla until blended. Add raspberries and blend until creamy. Raspberries will leave a bit of lumpiness to the mixture. Place in mixture in freezer for about an hour to firm up cream to use as a decorating cream. Pipe into cooled cups and garnish with half a raspberry if desired. Can fill cups with just a spoonful of cream if in a hurry. Keep refrigerated until ready to serve. Makes about 4 dozen cups.
- 1-8oz pkg 1/3 less fat Neufchatel Cheese
- 3 heaping tablespoons fat-free sour cream
- 1 – .6 oz pkg Zesty Italian Salad Dressing Mix (dry)
- 1 tsp lemon juice
In a medium bowl, mix ingredients together, until smooth, with a hand mixer. Scrape sides with spatula to make sure all is blended in and no chunks remain. Serve with your favorite crackers, or chips. Also good as a veggie dip. Makes about 1 and 1/2 cups.
- 8 oz cream cheese, softened
- 1 C heavy cream
- 6 T canned pumpkin
- 3 T raw sugar
- 3/4 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla
In a medium mixing bowl, combine sugar, cream cheese and heavy cream with an electric mixer until well blended and creamy. In a separate small bowl, combine spices. Add canned pumpkin to the cream cheese mixture and blend in well, add vanilla and spices and blend until creamy, scraping sides to make sure that all is blended in. Serve with vanilla wafers or graham crackers.
- 8oz cream cheese
- 1 small can mushrooms, stems and pieces
- 1 small onion, diced fine
- 1 can Pillsbury crescent rolls
- 2 shakes of Tobasco sauce
Divide rolls into 4 rectangular sections, two rolls per section. Press the separation line together to make one piece. set aside. In a food processor, combine mushrooms, cream cheese, onion and Tabasco until blended well. Spread cream cheese mixture over a rectangular section just to edge. Roll up jelly-roll style and press long edge down to seal. Cut into about 8 1/2 inch circles. Repeat with remaining dough and spread. Bake according to directions on can or until golden brown. Allow to cool for 3 -5 minutes before serving. Make about 32 pieces.
Cooking Method: Broiled
Servings: 2 Doz
Prep Time: 15
Cook Time: 15
•8 oz. 1 package – Regular Cream Cheese
•2 TBS – Cream
•2 teas. – Tabasco
•1 teas. – Worcestershire Sauce
•8 oz. 1 can – Crabmeat
•1 loaf – Bagette
In food processor add cream cheese, cream, tabasco, worcestershire sauce. Pulse blend till smooth, scrapping sides at least once. Fold in crabment till mixed in but don’t use processor for this. Slice up your bagette, spread on the crabmeat mixture. Set aside at this point for up to a day in the refridgerator till ready to broil. Broil for about 5 minutes or until lightly toasted and puffy. Pass around immediatly and enjoy the compliments! I have in the past garnished these with parsley, sliced olives, sliced pimentos, sliced almonds, whatever I have on hand. Sometimes if I have some grated cheddar cheese I’ll throw this in with the cream cheese mixture, just a handful.
this is a cool flavorful pizza loaded with healthy veggies
1 8 oz. pkg of crescent rolls
1 (8 oz) cream cheese; softened
1 1/2 tsp mayonnaise
1 garlic clove
1 tsp. all purpose dill or dill weed
salt & pepper to taste
1 oz. cheddar cheese
Chopped Veggies: brocoli, cucumber, peppers, green onions, tomato, shredded or chopped carrots, zucchini or yellow squash (I usually pick 5)
preheat oven to 350 degrees
Lay out dough on cookie sheet or rectangle stone if you have one, even it nicely, bake 12-15 min. or when light golden brown. Cool completely. Stir together cream cheese, mayo, garlic, dill and salt & pepper; top with cheese and veggies
You can also use the 8 oz. pkg of crescent rolls and pull each triangle apart, arrange on round pizza stone or pan, points in the center, roll out to 12 inch circle and press seems together.