Recipes Discovered - Recipes

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Ingredients:

• 8 ounces imitation crab meat
• 6 ounces cream cheese, softened
• 4 scallions
• 1/4 cup mayonnaise
• 1 teaspoon soy sauce
• 1/4 teaspoon garlic powder
• 24 won ton wrappers

Directions:

Heat oven to 350 degrees.

Combine crab meat, cream cheese, scallions, mayo, soy sauce, and garlic powder in a food processor and pulse until combined. The filling should still be slightly chunky.

Spray mini muffin cups with cooking spray. Line each with won ton wrapper, extending edges of wrappers over sides of cups. Fill with crab mixture.

Bake 8 to 10 minutes or until won tons are golden brown and filling is heated through.

Makes 24.

Nutrition:

Substitutions:

Recipe adapted from Kraft Foods.

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Ingredients:

• Genoa salami (or similar hard salami),sliced
• Cream cheese, softened
• Pepperoncini, chopped or sliced

Directions:

Spread cream cheese over a slice of salami and top with a couple of pepperoncini slices. Wrap or roll salami up and secure with a toothpick.

Nutrition:

Substitutions:

Recipe courtesy of Lindsay Huxley.

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Ingredients:

• 1 sheet frozen prepared puff pastry, 11 x 17 inches, defrosted
• 1 wheel brie or Camembert cheese, about 8 ounces
• 2 to 4 tablespoons jam
• 1/4 cup nuts, crushed or sliced

Directions:

Preheat oven to 350. Lightly grease a 9 inch pie pan or line a baking sheet with foil.

Spread the puff pastry sheet onto a counter. Slice the wheel of Brie in half, horizontally, so that the halves are two, flatter wheels of Brie. Place half of the brie onto the puff pastry. Spread the jam on top. Sprinkle the almonds on the jam. Replace the top half of the brie. Wrap dough up and over the brie, starting at the corners. Turn over so the sealed side is underneath.

Bake for 15 to 20 minutes or until golden brown.

Great served with crackers.

Nutrition:

Substitutions:

Strawberry jam and almonds is one of my favorite combinations. Walnuts and raspberry or apricot also work well.

Recipe courtesy of Rachael Ray.

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Ingredients:

• 16 ounces Velveeta cheese, cubed
• 1 jar (16 ounces) salsa

Directions:

Place cheese cubes and salsa in a microwavable bowl. Microwave on high for 5 minutes or until cheese is melted, stirring every 2 minutes.

Nutrition:

Substitutions:

Recipe courtesy of Kraft Foods.

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Ingredients:

• 4 tortillas
• 1 tablespoon canola oil
• Salt, to taste

Directions:

Preheat oven to 400F. Lightly oil two baking sheets.

Lightly brush one side of each tortilla with oil and sprinkle with a pinch of salt. Stack the tortillas and cut into 8 wedges; arrange on prepared baking sheets. Bake until crisp, 8 to 10 minutes.

Nutrition:

Substitutions:

Recipe courtesy of Food Network.

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Ingredients:

• 1/2 cup water
• 3 tablespoons cider vinegar
• 1 1/2 tablespoons brown sugar
• 1/2 small red onion, very thinly sliced
• 8 slices thin bread
• Extra-virgin olive oil
• 1 large or 2 small green apples
• 4 to 6 ounces aged Gouda
• 1 tablespoon Dijon or whole grain mustard, apple butter or chutney
• 1/2 bunch watercress
• 8 thin slices prosciutto
• Freshly cracked black pepper

Directions:

Preheat the oven to 400 degrees F.

Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.

Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.

To assemble: Quarter, core, and very thinly slice the apple. Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.

Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions and freshly cracked black pepper. Serve at room temperature.

Do ahead tips: Toast the bread ahead, and thinly slice the apple, placing them in lemon water to prevent them from turning brown. If you need to assemble the sandwiches ahead, don’t add the watercress, and cover them with a very light moistened paper towel.

Makes 24.

Nutrition:

Substitutions:

I used parsley instead of watercress.

Recipe courtesy of Food Network.

Read my review of this recipe.

Ingredients:

• 8 ounces cream cheese, softened
• 2 cups powdered sugar
• 15 ounces or 1 3/4 cups pumpkin puree
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla

Directions:

In a medium bowl, blend cream cheese and powdered sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, and vanilla until smooth and well blended. Chill until serving.

Nutrition:

Substitutions:

Great served with pretzels and pretzel crisps.

My own concoction.

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Ingredients:

• 16 ounces cream cheese, softened
• 1 ounce package ranch dressing mix (not dip mix)
• 8 ounces cheese, finely shredded (mild cheddar, Colby, or monterey jack)
• Bacon bits

Directions:

Mix the cream cheese and ranch dressing mix in a bowl. Fold in the shredded cheese. Shape into a ball and roll in the bacon bits. Wrap in plastic wrap and refrigerate for at least an hour, or overnight. Serve with crackers.

Nutrition:

Substitutions:

Recipe courtesy of allrecipes

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Ingredients:

• 1 egg white
• 1 teaspoon cold water
• 4 cups whole almonds
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon

Directions:

Preheat oven to 300 degrees. Line a 10×15 inch jellyroll pan with foil.

Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.

Bake for 30 to 40 minutes in the preheated oven, stirring everything 15 minutes, until golden. Allow to cool, then store nuts in airtight containers.

Nutrition:

Substitutions:

The almonds were really good, but I think they could have used more of a coating. I will use a double that part of the recipe next time.

Recipe courtesy of allrecipes.

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Ingredients:

• 1/2 pound pitted mixed olives
  
• 2 anchovy fillets, rinsed
  
• 1 small clove garlic, minced
  
• 2 tablespoons capers
  
• 2 to 3 fresh basil leaves
  
• 1 tablespoon freshly squeezed lemon juice
  
• 2 tablespoons extra-virgin olive oil

Directions:

Thoroughly rinse the olives in cool water. Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a coarse paste, approximately 1 to 2 minutes total. Transfer to a bowl and serve.

Makes 1 1/2 cups.

Nutrition:

Substitutions:

I used all black kalamata olives.

Recipe courtesy of Alton Brown.