6 hard-boiled eggs, peeled and sliced
in half, lengthwise
1/4 cup mayonnaise
1 teaspoon vinegar
3/4 teaspoon prepared mustard
1/8 teaspoon salt
1 dash white pepper
1/8 teaspoon Worcestershire sauce
Carefully remove the egg yolks.
Mash with the back of a fork.
Add the mayonnaise, vinegar, mustard,
salt, white pepper and
Stir until well blended.
Fill the egg halves with the yolk
Keep refrigerated until served.
Sprinkle with paprika for color if
Simple &Delicious Cranberry Cream Cheese
4 soft flour tortillas (for Christmas I
use the green spinach ones)
2 (8 ounce) packages cream cheese,
1 cup dried cranberries (I use Raisins)
2 bunches diced green onions
1 teaspoon garlic salt
Mix cream cheese and garlic salt
together until well blended. Spread
evenly on tops of tortillas.
In small bowl, stir together
cranberries and onions. Sprinkle
evenly over cream cheese spread.
Lightly press cranberry/onion mix into
Roll up tortilla. Trim off ends. And cut
each tortilla into 10 even pieces using
a serrated knife, like you would slice
Peanut Butter Fruit Dip
1 (8 ounce) carton low-fat sour
1/2 cup creamy peanut butter
1/4 cup milk
2 tablespoons honey
1 teaspoon cinnamon
Combine all ingredients in a small
bowl, stirring well. Cover and chill
thoroughly. Serve dip with an
assortment of fresh fruit. (Apple
and Banana seem to go over best
Fresh Caprese Vegetable Kabobs
1/4 cup extra virgin olive oil
1 lemon, juice of
2/3 cup chopped fresh basil
1/2-3/4 teaspoon sea salt
Fresh black pepper (several grinds, to
2 pints cherry tomatoes
2 medium yellow squash, cut into bite
2 (8 ounce) packages ciliegine fresh
mozzarella cheese (little cherry
Bamboo skewer, 6 inch size
Whisk lemon juice with salt and
pepper, then gradually add oil while
whisking vigorously. Whisk in basil.
In large bowl, gently toss vegetables
and mozzarella together. Pour
marinade over vegetables and
GENTLY toss to thoroughly coat.
Cover bowl and refrigerate at least
30 minutes, but no longer than 2
. Drain vegetables and thread onto
skewers in desired pattern
Bacon Deviled Eggs
6 hard-boiled eggs
3 slices crisp cooked bacon, crumbled
1 tablespoon butter, softened
3 tablespoons onions, chopped finely
3 tablespoons sweet pickle relish,
1 teaspoon yellow mustard
Salt and pepper
1/4-1/3 cup mayonnaise
Cut eggs in halves lengthwise.
Mash yolks in medium bowl.
Add relish, onion and bacon.
Add butter, salt, pepper, and mustard.
Add mayonnaise to bind.
Refill egg whites.
Sprinkle with Paprika.
Refrigerate to meld flavors.
Stuffed Strawberry Cheesecakes
24 large strawberries
4 ounces light cream cheese
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Fresh mint leaves (to garnish) (optional)
Slice off the stem end of each strawberry. Use a knife to scoop out a little bit of
each berry to make a hole in the center. Set aside.
Combine cream cheese, sugar and vanilla in a small bowl.
Fill each strawberry with the mixture, mounding a bit of the mixture on the top of
Garnish with mint and serve.
Dated Eyes Recipe
2 ounces cream cheese, softened
1/3 cup crumbled blue cheese
2 tablespoons heavy whipping cream
15 large unfitted dates
15 hazelnuts, toasted and peeled (about 1/2 cup)
In a small bowl, beat cheeses until smooth. Add cream and salt; mix well. Cut a
small hole in the corner of a plastic bag; fill bag with cheese mixture.
Cut a 1-in. slit along the length of each date; discard pit. Fill with cheese mixture;
top with a hazelnut. Repeat. Yield: 15 stuffed dates.
Super-simple to make and healthy to eat, these breadless sandwiches make great
snacks any time of day. Peanut butter is the good stuff that holds the treats
10 Tbs. peanut butter
1 Granny Smith apple, cored and cut into 10 rings, each about 1/4 inch thick
5 Tbs. granola
2 Tbs. raisins
Spread 2 Tbs. peanut butter onto half of the apple rings. Sprinkle each with 1
Tbs. granola and a few raisins. Cover each with one of the remaining apple rings to
form sandwiches. Makes 5 apple sandwiches.
Mandarin Chicken Bites
2 boneless skinless chicken breasts
1 3/4 cups chicken broth
1/4 cup soy sauce
1 tablespoon Lea & Perrins Worcestershire
1 lb. fresh spinach leaves, rinsed and
8 cups boiling water
2 (16 ounce) cans mandarin oranges, drained
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons curry powder
3 tablespoons apricot preserves
Cut chicken into 1-inch cubes.
In a 10-inch skillet, combine chicken cubes,
broth, soy sauce and Worcestershire.
Heat to boiling over medium heat; cover,
reduce heat, and simmer until chicken is
fork-tender (about 10-15 minutes).
With a slotted spoon, remove chicken from
broth and let cool slightly.
Place spinach leaves in a colander.
Pour boiling water over leaves.
Drain and set aside to cool.
Place a cube of chicken at stem end of a
spinach leaf and wrap leaf around chicken so
that chicken still shows on sides.
Secure end of leaf with a wooden pick.
Refrigerate at least 1 hour.
(Recipe can be prepared up to this point one
day ahead.) To serve, place one mandarin
orange at the end of each wooden pick.
Serve with Curry Mayonnaise Dip (recipe
Curry Mayonnaise Dip: Blend all ingredients
and refrigerate to allow flavors to mature.
Chopped Salad Appetizer Shells
4 cups chopped romaine lettuce
1/2 cup chopped fresh basil
1 cup chopped fresh tomato
3/4 cup chopped peeled cucumber
3 ounces Italian salami, chopped
4 ounces crumbled feta cheese
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon mixed Italian herbs
1/8 teaspoon sugar
salt and pepper, to taste
Cook shells in plenty of boiling water
according to package directions, being
careful not to overcook them. Rinse in cold
water; set aside. (For advance prep tip, see
note at end).
Chop all salad ingredients, making sure you
have all the pieces quite small so that you
can easily stuff the salad into the shells.
Make dressing; pour over salad and toss
lightly. Add salt and pepper if desired.
Stuff salad into cooled shells (now you will
understand why you chopped the ingredients
into small pieces!).
Refrigerate up to 4 hours before serving.
Advance preparation tip from a reviewer:
"The day before, I cooked the shells to al-
dente, rinsed them in cool water, separated
them and let them cool. Then, I put them in
a zip lock. I chopped everything for the
salad part and put it in a zip lock, without
the dressing. The next day, I mixed the
dressing into the salad and stuffed the
shells. Worked like a dream.".
Heat oven to 400ºF. Grease cookie sheet. Crumble cheese into small bowl; mash
with fork. Stir in eggs, basil and white pepper until well mixed.
Cut phyllo sheets lengthwise into 2-inch strips. Cover with plastic wrap, then with
damp towel to keep them from drying out. Place 1 level teaspoon cheese mixture
on end of 1 strip. Fold strip over cheese mixture, end over end in triangular shape,
to opposite end. Place on cookie sheet. Repeat with remaining strips and cheese
mixture. Brush triangles lightly with margarine.
Bake 12 to 15 minutes or until puffed and golden brown. Serve warm.
Fiery Chicken Meatballs
1lb ground chicken
1/2cup Progresso™ plain bread crumbs
1/2cup crumbled blue cheese (2 oz)
1/4cup finely chopped celery
1/4cup red pepper sauce
2tablespoons chopped fresh Italian (flat-leaf) parsley
Heat oven to 400°F. Spray 17x12-inch half-sheet pan with cooking spray.
In medium bowl, mix all ingredients except dressing. Shape mixture into 24 (1 1/2-inch) balls;
place in pan.
Bake 17 to 20 minutes or until meat thermometer inserted in center of meatballs reads at least
Maple-Glazed Chicken Kabobs
1/2lb boneless skinless chicken breast halves
3tablespoons reduced-calorie maple-flavored syrup
2tablespoons lemon juice
1tablespoon butter or margarine, melted
1 1/2teaspoons chopped fresh or 1/2 teaspoon ground sage leaves
1teaspoon grated lemon peel
1medium bell pepper, cut into 16 pieces
1medium yellow summer squash, cut lengthwise in half, then cut crosswise into 16 pieces
Remove fat from chicken. Cut chicken into 24 pieces. In large glass or plastic bowl, mix
remaining ingredients except bell pepper and squash. Stir in chicken, bell pepper and squash.
Cover and refrigerate at least 4 hours but no longer than 24 hours.
Set oven control to broil. Thread chicken, bell pepper and squash alternately on each of eight 8-
inch skewers.* Place on rack in broiler pan. Broil with tops 4 inches from heat 2 to 3 minutes;
turn. Broil 2 to 3 minutes longer or until chicken is no longer pink in center.
Vegetable Pot Stickers
1 1/2cups fat-free chicken broth
1medium onion, finely chopped (1/2 cup)
1medium stalk celery, finely chopped (1/2
1/2cup thinly sliced cabbage
1/2cup chopped mushrooms
1teaspoon grated gingerroot
2cloves garlic, finely chopped
1teaspoon soy sauce
1teaspoon dark sesame oil
1/2package (16-ounce size) wonton skins (30
Heat 3/4 cup of the broth to boiling in 10-
inch nonstick skillet over medium-high heat.
Stir in onion, celery, cabbage, mushrooms,
gingerroot, and garlic. Cook 5 to 8 minutes,
stirring frequently and adding more broth if
vegetables begin to stick, until vegetables
are tender; remove from heat. Stir in soy
sauce and sesame oil. Remove vegetable
mixture from skillet. Wipe out skillet.
Brush edges of 1 wonton skin with water.
Place 1 heaping teaspoon vegetable mixture
on center of skin. Fold skin in half over
filling and pinch edges to seal. Make creases
in sealed edges to form pleats on one side of
each pot sticker. Repeat with remaining
wonton skins and vegetable mixture.
Spray skillet with cooking spray; heat skillet
over medium heat. Cook pot stickers in
skillet, pleated sides up, about 1 minute or
until bottoms are light brown. Add remaining
3/4 cup broth. Cover and cook 5 to 8
minutes or until most of liquid is absorbed.
Spicy Barbecue Dip and Pizza Rolls
1cup barbecue sauce
2teaspoons chopped chipotle chilies in adobe sauce (from 7-oz can)
4teaspoons chopped fresh cilantro
16Totino’s Pizza Rolls frozen pepperoni or cheese pizza snacks
1In small bowl, mix barbecue sauce, chilies and cilantro. Cover; refrigerate 1 hour
to blend flavors.
2Bake pizza snacks as directed on package. Serve with dip.
Hot and Peppery Cocktail Shrimp
1 1/2pounds uncooked peeled deveined medium shrimp
4medium green onions, chopped (1/4 cup)
2teaspoons grated lime peel
1/4cup lime juice
1tablespoon reduced-sodium soy sauce
1/8teaspoon crushed red pepper
2garlic cloves, finely chopped
2teaspoons sesame oil
Mix all ingredients except oil in large glass or plastic bowl. Cover and refrigerate
Heat oven to 400ºF. Spray rectangular pan, 13x9x2 inches, with cooking spray.
Arrange shrimp in single layer in pan.
Bake 10 to 12 minutes or until shrimp are pink and firm. Drizzle with oil. Serve hot
Mini Bacon-Wrapped Sausages
1lb bacon (14 slices)
1package (1 lb) cocktail-size smoked link sausages (40 sausages)
1/2cup granulated sugar
1/2cup packed brown sugar
1tablespoon white vinegar
1/4teaspoon onion salt
1/4teaspoon garlic powder
Set oven control to broil. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spray
broiler rack and pan with cooking spray. Cut each bacon slice crosswise into 3 pieces. Wrap each
piece around 1 sausage, securing with toothpick; place on rack in pan.
2Broil with tops about 6 inches from heat 12 to 16 minutes, turning once, until bacon is crisp.
Meanwhile, in 1-quart saucepan, mix remaining ingredients. Cook over medium heat about 5
minutes, stirring frequently, until sugar is dissolved and mixture is bubbly.
Heat oven to 350°F. Transfer sausages from broiler pan to baking dish. Pour sauce over
sausages; turn to coat with sauce.
Bake about 20 minutes or until hot and bubbly. Serve hot.
Olive and Ham Appetizer Stacks
1cup Original Bisquic mix
1teaspoon dried basil leaves
1/3cup spicy hot vegetable juice
1package (8 oz.) deli ham slices (8 thin slices)
48pimiento-stuffed green olives
Heat oven to 400°F. In medium bowl, stir Bisquick mix, basil and vegetable juice
until soft dough forms; beat vigorously 20 strokes. Place dough on surface
sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 5
Press or roll dough about 1/4 inches thick. With 1 1/4-inch round cutter, cut into
rounds. Gather dough scraps together and reroll; cut to make 48 rounds. On
ungreased cookie sheet, place dough rounds 1 inch apart.
Bake 6 to 8 minutes or until edges begin to turn golden brown. Remove from cookie
sheet to cooling rack. Cool 10 minutes.
Cut each ham slice into 6 wedge-shaped pieces; roll up each wedge. For each
appetizer, spear toothpick into olive, 1 piece of rolled-up ham and baked round.
Hot Pretzel Bites
1package dry active yeast
1 1/2cup warm water
1tablespoon granulated sugar
4cups all-purpose flour
1tablespoon unsalted butter
Preheat oven to 425°F degrees. Line a
baking sheet with parchment paper.
In a large bowl, combine the yeast and warm
water. Let sit until the yeast dissolves
(about 2-3 minutes).
Stir the sugar into the yeast mixture until
Add the flour and salt. Stir to combine. The
dough will be crumbly. Turn the dough out
onto a floured board and knead with floured
hands until smooth.
In a small bowl, lightly beat the egg. Set
Divide the dough into 5 portions. Working
with one at a time, roll the dough balls out
into ropes that are about 1 inch in diameter.
Use a sharp knife to cut 1-inch lengths of
Drop each of the dough pieces into the egg
mixture and immediately transfer to the
prepared baking sheet. Place them about
1/2inches apart. Sprinkle with coarse salt.
Slide the tray into the oven and bake for 8-
10 minutes, until golden brown. Repeat the
process until all the dough has been cooked.
9Melt the butter and brush all the pretzel
bites with butter, then sprinkle with more
Apricot-Glazed Coconut-Chicken Bites
1/4cup butter or margarine, melted
1/2cup sweetened condensed milk
2tablespoons Dijon mustard
1 1/2cups Original Bisquick™ mix
2/3cup flaked coconut
1pound boneless, skinless chicken breasts
cut into 1-inch pieces
1/2cup apricot spreadable fruit
2tablespoons Dijon mustard
1tablespoon white vinegar
Hot mustard, if desired
Heat oven to 425°. Spread 2 tablespoons of
the melted butter 15x10x1-inch baking pan.
Mix sweetened condensed milk and 2
tablespoons Dijon mustard. Mix Bisquick,
coconut, salt and paprika. Dip chicken into
milk mixture, then coat with Bisquick
mixture. Place coated chicken in pan. Drizzle
remaining butter over chicken. Bake
uncovered 20 minutes.
Meanwhile, in small bowl, stir together
spreadable fruit, honey, 2 tablespoons Dijon
mustard and the vinegar. Turn chicken;
brush with apricot mixture. Bake 10 to 15
minutes longer or until chicken is no longer
pink in center and glaze is bubbly. Serve
with hot mustard.