1 cup mayonnaise
2 tablespoons onions, finely diced
1 teaspoon sweet pickle relish
1 tablespoon horseradish sauce
1 teaspoon lemon juice
dash dried dill weed
salt and pepper
Mix all ingredients and store in container in fridge for up to one month.
Month: September 2011
Categories
Sweet & Fruity Popcorn Bars
1 -3 oz. package corn kernels, popped, or 10 cups popped popcorn
3/4 cup white chocolate, chips
3/4 cup cranberries, sweetened, dried.
1/2 cup coconut flakes, sweetened
1/2 cup blanched almonds, slivered, coarsely chopped
1 -10 oz. package marshmallows
3 tablespoons unsalted butter
In a large bowl, combine popcorn, white chocolate chips, cranberries, coconut and almonds. Toss to blend evenly.
Line a 13 x 9 x 2 inch baking pan with nonstick foil.
In a medium-size saucepan, over medium heat, melt marshmallows and butter. Stir until smooth. Pour over popcorn mixture; stir to coat completely.
Quickly pour mixture into prepared pan. Place a sheet of waxed paper over top of mixture. Press down until top is level, compressing mixture slightly. Refrigerate at least 30 minutes, or until firm.
Use foil to lift bar completely from pan. Cut lengthwise in half, then each piece crosswise into 8 pieces for 16 bars total.
16 Servings
1 -10 oz. package cottage cheese, small curd
3 eggs
1 cup cheese, shredded
1 package frozen chopped spinach, thawed and squeezed well
1 cup bread crumbs
1 teaspoon dried onion flakes
2 teaspoons fresh lemon juice
1/2 cup grated Parmesan cheese
24 mushroom caps
Mix cottage cheese, eggs and cheese in food processor until smooth. Mix in spinach. Place in baking dish. Bake at 350 degrees for 1 hour.
Mix baked souffle with next 4 ingredients. Fill each mushroom cap with spinach mixture. Bake at 350 degrees for 15-20 minutes.
12 Servings
Categories
Spinach Artichoke Dip
Spinach Artichoke Dip
1 -10 oz. package frozen chopped spinach
1 -8 oz. package cream cheese
1/2 cup sour cream
1 -12 oz. jar marinated artichoke bottoms or hearts
1 -7 oz. jar roasted red peppers, drained
1/4 cup grated Parmesan cheese
Thaw spinach as package directs, squeeze out any excess liquid. Set aside.
In a food processor, combine cream cheese, sour cream and undrained artichoke hearts. Pulse until blended. Add drained peppers and Parmesan cheese; pulse until fairly smooth.
Transfer mixture to a 1 1/2 quart baking dish. Stir in drained thawed spinach.
Microwave at high power for 7 minutes, until heated through and bubbly around edges. Stir and serve with crackers.
14 Servings
[amd-yrecipe-recipe:5]
Categories
Silky Pumpkin Dip
1 (8 ounce) package cream cheese, softened
2 cups confectioners’ sugar or 1/2 cup brown sugar
1 (15 ounce) can solid pack pumpkin
1 tablespoon ground cinnamon
1 tablespoon pumpkin pie spice
In a medium bowl, blend cream cheese and confectioners’ sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, and pumpkin pie spice, until smooth and well blended. Chill until serving.
Serve with gingersnap cookies & vanilla wafers.
It’s a nice idea to seve this dip in bowl that sits in a bowl of ice.
Categories
Sesame Chicken Dip
2 tablespoons soy sauce
4 teaspoons sesame oil
2 garlic cloves, minced
4 cups shredded cooked chicken breast
3 packages (8 ounces each) reduced-fat cream cheese
8 green onions, thinly sliced
1/2 cup chopped salted peanuts
2 cups chopped fresh baby spinach
1 jar (10 ounces) sweet-and-sour sauce
Sesame rice crackers
In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic; add the chicken. Seal bag and turn to coat; refrigerate for at least 1 hour.
Spread cream cheese onto a large serving platter; top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet-and-sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers.
Yield: 36 servings (1/4 cup each).
Categories
Jelly-BBQ Meatballs
1 bag frozen meatballs
1 small jar grape jelly
1 cup barbecue sauce
Combine all ingredients in crock pot that has been coated with Crisco. Cook over high heat until meatballs are warmed through and sauce is bubbly, stirring occasionally. Reduce heat to warm. Serve warm.
30 Servings
Categories
Cranberry Party Meatballs
2 -1 pound pkg. meatballs, frozen pre-cooked cocktail size
1 -16 oz. can jellied cranberry sauce
1 -12 oz. bottle chili sauce
Combine sauces, cook over medium heat, stir until smooth. Add prepared meatballs, stir about 15 minutes or until meatballs are heated through.
30 Servings
Categories
Pretzel-Cherry Nut Clusters
1 -8 oz. package pretzels, oat bran sticks, broken
1 cup dried cherries
1 cup nuts, salted, mixed
1 cup granola, low-fat, no raisins – plus 2 tablespoons
1 -11 oz. package chocolate chips
In a large bowl, combine the pretzel pieces, cherries, nuts and 1 cup of the granola. Toss to blend evenly. In a small plastic bag, crush remaining 2 tablespoons granola.
Place chocolate chips in a glass bowl. Microwave on high power for 1 minute. Stir until smooth. Pour over pretzel mixture; stir to coat completely.
Line two standard-size muffin pans with cupcake liners (24 total). Divide mixture evenly among liners, about 1/2 cup mixture in each. Sprinkle with crushed granola (about 1//4 teaspoon each). Refrigerate at least 15 minutes, or until firm.
24 Servings
Categories
Pimento Cheese
1/2 teaspoon seasoned salt
1/2 cup mayonnaise
1 cup Monterey Jack cheese, grated
1 cup sharp cheddar cheese, grated
1 -3 oz. package cream cheese
3 tablespoons pimientos, chopped
1 teaspoon onions, grated
cracked black pepper
Blend cheeses and mayonnaise. Stir in seasonings, onion and pimentos. Chill.
12 Servings