Category: Vegetarian

Mozzarella Nuggets

12 sticks mozzarella cheese, (string cheese)
6 sun-dried tomatoes, (not packed in oil)
4 eggs
2 cups bread crumbs, Italian flavored
3 cups vegetable oil, for frying
1 cup bottled spaghetti sauce

Remove cheese from plastic wrappers. Cut each cheese stick crosswise into thirds. With a small knife, cut a thin opening along the length of each piece, being careful not to cut completely through.

If tomatoes are not pliable, soak in boiling water for 5 minutes. Place them in a stack. Slice stack crosswise into 6 thin slices for a total of 36, each about the same length as cheese pieces. Gently tuck one tomato slice into a piece of cheese. Repeat, using all tomato pieces and cheese nuggets.

Break 2 of the eggs into a small bowl. Beat lightly. Place 1 cup of the bread crumbs in a shallow dish or pie plate. In a med-size heavy bottomed saucepan, heat oil to 350 on deep fry thermometer.

Meanwhile, coat 18 of the nuggets: Dip all 18 nuggets in egg, then coat with bread crumbs. Return to egg for a second round of coating, return to bread crumbs, tossing to cover completely with crumbs. Repeat double coating for remaining 18 nuggets, using remaining 2 eggs and 1 cup bread crumbs. Beginning with the nuggets coated first, fry 5 or 6 at a time for one minute, until golden brown. Remove from oil with a slotted spoon. Place on a paper-towel-lined baking sheet. Keep warm in 200 degree oven while frying remaining nuggets.

Heat marinara sauce in microwave for 1 minute. Serve nuggets alongside warm sauce.

NOTE: You may assemble nuggets ahead and refrigerate for 2 days or freeze them up to a month before frying. Do not thaw before cooking.

36 Servings

Appetizers Eggs Vegetarian

Deviled Eggs

6 hard boiled eggs, peeled
1/4 cup salad dressing, or mayonnaise
1 teaspoon white vinegar, or pickle juice
1 teaspoon mustard
1/2 teaspoon salt
dash Worcestershire sauce
dash fresh ground black pepper
dash paprika, for garnish, (optional)

Slice eggs in half lengthwise. Place yolks in a bowl, mash with a fork. Add other ingredients. Stir until smooth. Refill egg whites. To make them look special, use a star tip and frosting bag. Sprinkle with paprika if desired.

**To hard boil eggs:

Place eggs in bottom of a saucepan and cover with water. Place on burner of stove and heat until just boiling. Turn heat off and cover pan with lid. Set timer for 20 minutes. Do not lift lid until the timer goes off. Place pan in sink and run cool water into pan until the hot water is displaced and cool water is all that remains. Place in fridge for one hour. After cooled, crack eggs on the fat end, roll on the counter to loosen shells then place back in the cool water for a few minutes. They should now shell easily.

12 Servings

Appetizers Cheese Dips Vegetarian

Colby Cheese Fondue

1 pound Colby cheese, shredded (4 cups)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
pinch ground nutmeg
3 tablespoons cornstarch
3 tablespoons water
1 baguette, sourdough OR 1 plain baguette, cut in bite-size chunks
2 apples, such as Gala or Golden Delicious, cored and sliced
1 1/2 cups wine , Riesling white wine or Pinot Grigio

Bring wine to a simmer in medium-sized, non-aluminum saucepan over medium heat. Add cheese, stirring until melted; mixture will not be smooth. Stir in garlic powder, salt, black pepper, cayenne and nutmeg. Stir together the cornstarch and water in small bowl until smooth. Stir into the wine-cheese mixture. Simmer over low heat until thickened and smooth, about 2 minutes. Serve immediately with bread chunks and apple slices for dipping; keep the fondue warm over a very low flame.

12 Servings

Appetizers Dips Vegetarian

Chili Con Queso Dip

1 (14.5-ounce) can diced tomatoes, undrained

1 (10-ounce) can diced tomatoes and green chiles, undrained

1 teaspoon olive oil

1/2 cup chopped onion

2 garlic cloves, minced

1 (8-ounce) block fat-free cream cheese, softened

1 teaspoon chili powder

6 ounces light processed cheese, cubed (such as Velveeta Light)

Cilantro sprigs (optional)

Drain tomatoes and tomatoes with chiles in a colander over a bowl, reserving 1/3 cup liquid; set tomatoes and reserved liquid aside.

Heat oil in a medium saucepan over medium heat. Add onion and garlic; saute 4 minutes. Add cream cheese; cook until cheese melts, stirring constantly. Add tomatoes, reserved liquid, and chili powder; bring to a boil. Add processed cheese; reduce heat and simmer 3 minutes or until cheese melts, stirring constantly. Garnish with cilantro, if desired. Serve warm with baked tortilla chips.

Makes 3-1/2 cups (serving size: 1/4 cup)

Appetizers Sandwiches Vegetarian

Chile-Cheese Quesadillas

1 3 oz. package cream cheese

1 cup American cheese, shredded

1 cup cheddar cheese, shredded

1 4 oz. can chopped green chilies

1/4 teaspoon garlic powder

1/8 teaspoon ground red pepper

8 flour tortillas, 8 inch

Beat first 6 ingredients at medium speed with an electric mixer until well blended. Spread about 1/2 cup cheese mixture onto each of 4 tortillas leaving a 1/2 inch border. top with remaining tortillas.

Heat a lightly greased nonstick skillet over medium-high heat just until hot. Cook quesadillas in 4 batches, one minute each side or until filling melts and outside browns. Cut into wedges and serve with desired toppings. Garnish if desired.

8 Servings

Appetizers Dips Vegetarian

Cheesy Pizza Dip

1 8 oz. package Neufchatel cheese

1/2 cup pizza sauce

1/2 cup lowfat mozzarella cheese

2 tablespoons grated Parmesan cheese

2 tablespoons red and yellow bell pepper, chopped

1 teaspoon Italian seasoning

Spread Neufchatel cheese onto bottom of microwaveable 9 inch pie plate. Cover with pizza sauce, top with remaining ingredients. Microwave on high for 2 minutes or unti heated through. Serve with crackers.

Makes 2 cups or 16 servings, 2 tablespoons each.

16 Servings

Appetizers Cheese Vegetarian

Cheese Bites

1/2 8 oz. package cream cheese

1 16 oz. can refrigerated buttermilk biscuits, flaky kind

1/2 cup jalapeno jelly

1.Cut cream cheese into 24 pieces and let soften.

2. Seperate each biscuit into thirds, making 3 rounds. Press biscuit rounds into bottom and up sides of 24 mini-muffin cups. Spoon about 1 tsp. pepper jelly into each biscuit cup. Top each with 1 cream cheese piece.

3. Bake at 425 for 8 to 10 minutes or until golden brown. Let stand for 10 minutes before serving.

*alternate version

Mix cream cheese, chopped green onion, chopped sun dried tomatoes, pepper, salt and oregano. let sit in fridge overnight to blend flavors. Fill biscuit cups using melon baller, or a teaspoon.

24 Servings

Appetizers Pizza Vegetarian

Biscuit Pizzas

1 package Grands Buttermilk Biscuit dough

1 cup pizza sauce

1 cup mozzarella cheese, shredded

pepperoni, or your favorite pizza toppings

1. Press each biscuit to a 6″ round and place on greased cookie sheets.

2. Top with pizza sauce, cheese and pepperoni.

3. Bake in 375 degree oven, 10 – 15 minutes.

*Vegetarian: omit pepperoni

8 Servings

Appetizers Cheese Vegetarian

Basil Cheddar Cheese Ball

Post author By Sharon
Post date September 5, 2011
No Comments on Basil Cheddar Cheese Ball

1 cup fresh basil, loosely packed

2 8 oz. packages cream cheese

1/2 cup cheddar cheese, shredded

2 tablespoons grated Parmesan cheese

1/4 teaspoon black pepper

2/3 cup walnut halves, finely chopped

In a food processor, combine basil, cream cheese, cheddar & parmesean cheeses and black pepper. With slightly wet hands, roll into a ball; coat with walnuts. Chill before serving.

24 Servings

Appetizers Dips Vegetarian

Artichoke Spinach Dip

2 fresh artichokes

1 lemon, juice squeezed

1 tsp salt

1 14-oz can artichoke hearts, drained and sliced

1 lb cream cheese, room temperature

8 oz mascarpone cheese, room temperature

2 Tbsp all-purpose flour, sifted

1 cup Parmesan cheese, grated

1/4 tsp fresh thyme leaves

1/4 tsp crushed red pepper

1 Tbsp fresh flat leaf parsley, chopped

1 garlic clove, minced

5 green onions, chopped

Salt to taste

Ground black pepper to taste

1 6-oz pack fresh spinach, chopped

8 slices crusty Italian bread

Extra virgin olive oil (to drizzle)

Preheat oven to 325ºF.

PREPARATION WITH FRESH ARTICHOKES

Boil artichokes in 3 quarts water with 1 tsp salt and lemon juice.

Cool artichokes. Clean, peel, remove center “choke” and slice artichoke.

Follow Dip Preparation steps below using fresh artichokes.

DIP PREPARATION

Mix all ingredients in a large bowl, except bread and extra virgin olive oil.

Coat a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.

Drizzle both sides of bread with extra virgin olive oil. Grill bread on both sides.

Sprinkle top of heated dip with parmesan cheese. Serve hot with grilled bread.

4 Servings

Tags appetizers, artichoke, Dip, spinach