Appetizers
- Thread starter lovinmaryland
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twinoaks207
Having Fun!
ARTICHOKE PARMESAN DIP
2 lg. cans artichoke hearts (drained, quartered)
3/4 c. Parmesan cheese
1 c. mayonnaise
1/2 tsp. garlic powder
Mix all ingredients. Put in casserole dish. Bake 20 minutes at 350 degrees or until heated through.
this sounds about right, not much to it at all. Expect I throw some diced tomato on top after baking
Parmesan-- grated or shredded?
This sounds really good!
Lexib_
Blah.. Blah...Blah
recipe for Crab Rangoon
1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
2 green onions, thinly sliced
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers
Make ItHEAT oven to 350°F.
MIX first 4 ingredients.
PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.
BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.
Kraft Kitchens TipsMakeover - How We Did ItWe've taken a favorite appetizer and made it over by preparing it with PHILADELPHIA Neufchatel Cheese and KRAFT Light Mayo Reduced Fat Mayonnaise instead of regular cream cheese and mayonnaise. And since these tasty appetizers are baked, they require less hands-on time so you can spend more time with your guests. This baked version also saves 80 calories and 6 g of fat per serving compared to traditional fried Crab Rangoon.Food FactsLook for won ton wrappers in the refrigerated produce section of your grocery store. For a Crispier RangoonBake won ton wrappers in muffin cups at 350°F for 5 to 7 min. or until lightly browned. Fill with crabmeat mixture and bake 6 to 8 min. or until filling is heated through.
Baked Crab Rangoon recipe
1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
2 green onions, thinly sliced
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers
Make ItHEAT oven to 350°F.
MIX first 4 ingredients.
PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.
BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.
Kraft Kitchens TipsMakeover - How We Did ItWe've taken a favorite appetizer and made it over by preparing it with PHILADELPHIA Neufchatel Cheese and KRAFT Light Mayo Reduced Fat Mayonnaise instead of regular cream cheese and mayonnaise. And since these tasty appetizers are baked, they require less hands-on time so you can spend more time with your guests. This baked version also saves 80 calories and 6 g of fat per serving compared to traditional fried Crab Rangoon.Food FactsLook for won ton wrappers in the refrigerated produce section of your grocery store. For a Crispier RangoonBake won ton wrappers in muffin cups at 350°F for 5 to 7 min. or until lightly browned. Fill with crabmeat mixture and bake 6 to 8 min. or until filling is heated through.
Baked Crab Rangoon recipe
Spread cream cheese 1/8-1/4" thick on a pizza tray. Spread salsa or pizza sauce or sketti sauce over cheese, sprinkle chunks of Italian sausage over sauce, sprinkle mozzeralla over sausage (just like makin a pizza), bake until mozzeralla is melted. Serve warm with tostitos or fritos scoops.
I make this! But in a Pyrex casserole dish, not on a pizza pan. I've also used hamburger seasoned with taco seasoning, instead of Italian sausage, but we didn't like it the same.
Any type of "savory jelly" like a hot pepper relish, or herb jelly or sweet/savory sauce of some type over softened cream cheese is very good. (Like they do at the Pampered Chef parties) You can use Fritos Scoops, crostini, or Triscuits, etc. Very fast & easy appetizer.
I've experimented with a few variations this summer & it's been a hit!
I've experimented with a few variations this summer & it's been a hit!
acommondisaster
Active Member
Tell me where to buy LUMPIA wrappers and I will adore you forever. All I can ever find is egg roll wrappers, and they're just not the same.
lovinmaryland
Well-Known Member
The asian market down in Great Mills sells them.
Most Asian markets will carry them. There's one by the A&W in Callaway.
Nickel
curiouser and curiouser
We had these with dinner tonight and they are really good. I think next time I make them I'll replace the green onion with diced yellow or red onion. I also forgot to add the cheese. They were good without it, but I'm sure they're even better with cheese.
Baked Southwestern Egg Rolls
Ingredients:
2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)
Directions:
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.
Baked Southwestern Egg Rolls
Ingredients:
2 cups frozen corn, thawed
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz.) can diced green chiles, drained
4 green onions, chopped
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)
Directions:
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa.
acommondisaster
Active Member
Thanks
I'll look at a few more places up here in Chuck Co. and if I can't find them, I'll head down your way. Worth the trip for the wrappers and I like the drive.
kwillia
n/a
Orange Vanilla Creamsicle No Bake Cheesecakes Print
Recipe Type: Dessert, Freezer PleaserAuthor: Rebecca LindamoodPrep time: 15 mins Total time: 15 mins Serves: 9-18These creamy, mini no-bake cheesecakes are a grown-up version of those favorite summer orange and vanilla ice-pop treats. They’re freezer friendly so they make a great last minute dessert!
Ingredients
20 cream filled vanilla wafer cookies (Think Golden Oreos or Newman’s Own)
4 ounces by weight (1 stick) butter, melted
2 (8 ounce) packages Neufchatel Cream Cheese (Commonly labeled 1/3 less fat.), softened to room temperature
the zest and juice of one orange
1 cup heavy cream (whipping cream)
1 1/2 tablespoons real vanilla extract
1/2 teaspoon orange extract
3/4 cup granulated sugar
Optional: Paper thin slices of orange for garnish
Instructions
In a food processor fitted with a blade, pulse the cookies until they are pulverized to fine crumbs. Add the melted butter and pulse until evenly combined. (If you do not have a food processor, put the cookies in a zip-top bag and beat the tar out of them with a rubber mallet, heavy pan or rolling pin, then empty into a bowl and toss the butter in with a fork.)
Arrange 9 removable bottom tart pans or mini springform pans on a platter or pan with an edge and spray with non-stick cooking spray. Add 2 packed tablespoons of the cookie crumb mixture to each pan and use your fingers to distribute the crumbs and pack them firmly and evenly against the bottom of the pan. (If using one large pie pan, add enough to cover the bottom of the pan and pack down firmly.) Put the crusts in the refrigerator to firm up while you work on the filling.
Use an electric or stand-mixer to blend the cream cheese on HIGH until smooth and creamy. Turn off the mixer, scrape down the sides of the bowl, add the orange juice and zest and mix again, on HIGH, until even and smooth.
Add the heavy cream, blending on HIGH until slightly thickened.
Turn off the mixer, scrape down the sides, add the sugar, vanilla and orange extracts and mix on HIGH until quite thick.
Divide the filling evenly between the pans, slightly mounding the filling in the pans.
Freeze for at least 2 hours prior to serving.
You can either serve them or freeze them once chilled.
Garnish, if desired, with thin slices of orange.
Notes
These beautiful little cheesecakes are rich! One mini cheesecake can easily be split in half for those who prefer a lighter dessert. Of course, if you prefer to eat the whole thing, like me, I won’t tell!
They can be served chilled or directly from frozen for a more ice-cream like dessert. Either way is delicious. If you’d prefer them thawed, just set out on the counter-top for 10-30 minutes before serving.
Recipe Type: Dessert, Freezer PleaserAuthor: Rebecca LindamoodPrep time: 15 mins Total time: 15 mins Serves: 9-18These creamy, mini no-bake cheesecakes are a grown-up version of those favorite summer orange and vanilla ice-pop treats. They’re freezer friendly so they make a great last minute dessert!
Ingredients
20 cream filled vanilla wafer cookies (Think Golden Oreos or Newman’s Own)
4 ounces by weight (1 stick) butter, melted
2 (8 ounce) packages Neufchatel Cream Cheese (Commonly labeled 1/3 less fat.), softened to room temperature
the zest and juice of one orange
1 cup heavy cream (whipping cream)
1 1/2 tablespoons real vanilla extract
1/2 teaspoon orange extract
3/4 cup granulated sugar
Optional: Paper thin slices of orange for garnish
Instructions
In a food processor fitted with a blade, pulse the cookies until they are pulverized to fine crumbs. Add the melted butter and pulse until evenly combined. (If you do not have a food processor, put the cookies in a zip-top bag and beat the tar out of them with a rubber mallet, heavy pan or rolling pin, then empty into a bowl and toss the butter in with a fork.)
Arrange 9 removable bottom tart pans or mini springform pans on a platter or pan with an edge and spray with non-stick cooking spray. Add 2 packed tablespoons of the cookie crumb mixture to each pan and use your fingers to distribute the crumbs and pack them firmly and evenly against the bottom of the pan. (If using one large pie pan, add enough to cover the bottom of the pan and pack down firmly.) Put the crusts in the refrigerator to firm up while you work on the filling.
Use an electric or stand-mixer to blend the cream cheese on HIGH until smooth and creamy. Turn off the mixer, scrape down the sides of the bowl, add the orange juice and zest and mix again, on HIGH, until even and smooth.
Add the heavy cream, blending on HIGH until slightly thickened.
Turn off the mixer, scrape down the sides, add the sugar, vanilla and orange extracts and mix on HIGH until quite thick.
Divide the filling evenly between the pans, slightly mounding the filling in the pans.
Freeze for at least 2 hours prior to serving.
You can either serve them or freeze them once chilled.
Garnish, if desired, with thin slices of orange.
Notes
These beautiful little cheesecakes are rich! One mini cheesecake can easily be split in half for those who prefer a lighter dessert. Of course, if you prefer to eat the whole thing, like me, I won’t tell!
They can be served chilled or directly from frozen for a more ice-cream like dessert. Either way is delicious. If you’d prefer them thawed, just set out on the counter-top for 10-30 minutes before serving.
Attachments
SoMDGirl42
Well-Known Member
Hot Crab Dip
HOT CRAB DIP
1/2 lb (8 oz) Maryland regular crabmeat
1 (8 oz) pkg cream cheese, softened
1/2 cup sour cream
2 tbsp salad dressing
1 tbsp lemon juice
1-1/4 tsp Worcestershire sauce
1/2 tsp dry mustard
pinch of garlic salt
about 1 tbsp milk
1/4 cup Cheddar cheese, grated
paprika (for garnish)
Remove cartilage from crabmeat. In large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crabmeat into cream cheese mixture.
Pour into greased 1 quart casserole. Top with remaining cheese. Bake at 325 degrees until mixture is bubbly and browned on top, about 30 minutes. Serve with crackers. Makes about 4 cups dip.
HOT CRAB DIP
1/2 lb (8 oz) Maryland regular crabmeat
1 (8 oz) pkg cream cheese, softened
1/2 cup sour cream
2 tbsp salad dressing
1 tbsp lemon juice
1-1/4 tsp Worcestershire sauce
1/2 tsp dry mustard
pinch of garlic salt
about 1 tbsp milk
1/4 cup Cheddar cheese, grated
paprika (for garnish)
Remove cartilage from crabmeat. In large bowl, mix cream cheese, sour cream, salad dressing, lemon juice, Worcestershire sauce, mustard and garlic salt until smooth. Add enough milk to make mixture creamy. Stir in 2 tablespoons of the grated cheese. Fold crabmeat into cream cheese mixture.
Pour into greased 1 quart casserole. Top with remaining cheese. Bake at 325 degrees until mixture is bubbly and browned on top, about 30 minutes. Serve with crackers. Makes about 4 cups dip.
BadGirl
I am so very blessed
What kind of salad dressing?
SoMDGirl42
Well-Known Member
lovinmaryland
Well-Known Member
Rael
Supper's Ready
It's great when there's a picture to show what the recipe looks like finished. I appreciate you putting that up.
BadGirl
I am so very blessed
No, I meant what flavor ofsalad dressing: Thousand Island, Italian, Green Goddess, French, etc
It seems that if they wanted you to use mayo or Miracle Whip, they would have said that especifically.
Nickel
curiouser and curiouser
I have a lot of southern church cookbooks and salad dressing almost always means Miracle Whip. According to my (dead) grandmother, mayo is mayo and Miracle Whip is salad dressing.
belvak
Happy Camper
One that goes over really well at our house...
1 Bag Tostitos Scoops
1lb. Ground Beef
Taco Seasoning
1 Can Old El Paso Refried Beans
1 block (8 oz.) Helluva Good Colby Jack Cheese
Mount Olive Sliced Jalapeno peppers
1lb. Sour Cream
Brown ground beef and drain. Add taco seasoning and refried beans. Cut cheese into cubes small enough to fit into scoops. Place scoops on a baking sheet. Add a spoon of ground beef mixture, one cube of cheese, and a jalapeno slice. Place in 350 degree oven until cheese is melted. Top with sour cream. Enjoy!
These get eaten up quite quickly when I make them. I've even made them with low-fat/fat-free ingredients and they still taste good!
1 Bag Tostitos Scoops
1lb. Ground Beef
Taco Seasoning
1 Can Old El Paso Refried Beans
1 block (8 oz.) Helluva Good Colby Jack Cheese
Mount Olive Sliced Jalapeno peppers
1lb. Sour Cream
Brown ground beef and drain. Add taco seasoning and refried beans. Cut cheese into cubes small enough to fit into scoops. Place scoops on a baking sheet. Add a spoon of ground beef mixture, one cube of cheese, and a jalapeno slice. Place in 350 degree oven until cheese is melted. Top with sour cream. Enjoy!
These get eaten up quite quickly when I make them. I've even made them with low-fat/fat-free ingredients and they still taste good!