Hot Ham and Cheese Crescents

Hot Ham & Cheese CrescentsIngredients

16 oz. cooked ham, chopped

¾ cup shredded cheddar cheese

¾ cup shredded Swiss cheese

8 oz. cream cheese, softened

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

¼ teaspoon onion powder

3 cans refrigerated crescent rolls

1 tablespoon poppy seeds

 

Directions

  1. Preheat oven to 375º.
  2. Mix together the ham, cheeses, mustard, Worcestershire sauce, brown sugar, and onion powder.
  3. Separate the crescent rolls into triangles.  Cut each triangle in half, forming two triangles.
  4. Scoop one tablespoon of ham mixture on the wide end of each triangle. Roll up crescents, and place on a greased baking sheet.
  5. Sprinkle tops of crescents with poppy seeds.
  6. Bake for 15-18 minutes.

 

Yield:  48 appetizers

Recipe source:  plainchicken.com

Dill Cucumber Dip

Dill Cucumber Dip-MeredithIngredients

8 oz. cream cheese, softened

1 cup mayonnaise

2 tablespoons green onion, or ½ teaspoon onion powder

1 tablespoon lemon juice

½ teaspoon hot sauce or horseradish

½ teaspoon garlic salt or ½ teaspoon minced garlic

¼ teaspoon pepper

2 teaspoons dried dill weed

2 large cucumbers, peeled, seeded, cut in chunks, allow to drain (3-4 cups)

 

Directions

  1. Place all ingredients except the cucumbers in a food processor bowl. Pulse until well blended.
  2. Add the cucumber chunks and pulse until the desired consistency is reached (chunky or smooth).
  3. Store in the refrigerator 2-3 hours before serving to allow flavors to blend.
  4. Serve as a dip for chips or veggies.

Note:  This recipe can be mixed up by hand.  Cucumbers would need to be finely chopped.

 

Yield:  4 cups

Recipe source:  Nancy Krueger, Firth, NE.

Pumpkin Silk Pie

Pg 16 - pumpkin pieIngredients
32 gingersnaps
¼ cup butter, melted
¼ cup sugar
8 oz. package cream cheese, softened
1 cup powdered sugar
1 cup pumpkin puree
2 teaspoons vanilla
½ teaspoon pumpkin pie spice
Three 8-oz. containers of whipped topping, divided

 

Directions
1. In medium bowl, finely crush 32 ginger snaps.
2. Mix in melted butter and sugar. Press into spring-form pan.
3. Bake at 325º for 5 minutes.
4. In large bowl, beat softened cream cheese until light and fluffy.
5. Add powdered sugar, pumpkin, vanilla, and pumpkin pie spice.
6. Beat until smooth.
7. Fold in 2 containers of whipped topping and spread over crust in spring-form pan.
8. Cover pan with plastic wrap and place it in the refrigerator for several hours or overnight to allow dessert to set.
9. When ready to serve, remove the spring-form pan ring and top dessert with additional whipped topping. Sprinkle with a little pumpkin pie spice.

 

 

Yield: 8 Servings
Photo by Lois Linke

Marshmallow Cheesecake (no bake)

a5 Recipes- Marshmallow Cheesecake 2Ingredients

Crust

1 cup graham cracker crumbs
¼ cup melted butter
3 tablespoons powdered sugar
Filling
1 package (about 40) regular-sized marshmallows
¾ cup milk
Two 8-oz. packages cream cheese, softened
One 8-oz. tub whipped topping

Directions

1. In a small bowl, combine the crust ingredients. Press into a buttered 9 or 10-inch spring-form pan. Chill at least 15 minutes before filling.
2. On the stove, in a medium saucepan, melt the marshmallows and milk together over medium-low heat. This takes supervision, intermittent stirring, and about 10 minutes. Remove from heat and let cool.
3. In a large bowl, using an electric mixer, beat the cream cheese until it is light and fluffy.
4. Add the cooled marshmallow mixture to the cream cheese and beat to combine.
5. Fold in the whipped topping until thoroughly combined.
6. Pour this mixture into the prepared graham cracker crust.
7. Refrigerate to set.
8. To serve, garnish with fruit, chocolate syrup, nuts, etc.

Chicken Alfredo Roll Ups

Pg A5 - chicken alfredo roll upsIngredients

2-3 cups of shredded chicken breast
1 (8 oz.) package cream cheese, softened
¼ cup freshly grated Parmesan cheese
2 tablespoons chopped chives
½ teaspoon garlic powder
Salt and pepper to taste
1 (8 oz.) tube crescent rolls
½ cup Italian style bread crumbs (or ½ cup regular crumbs plus ½ teaspoon Italian season)

Optional Cheese Sauce

1 tablespoon butter
1 tablespoon flour
½ cup milk
Salt and pepper to taste
½ cup shredded cheddar cheese

 

Directions

1. Preheat oven to 375º. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. In large bowl, combine chicken, cream cheese, Parmesan cheese, chives, garlic powder. Add salt and pepper to taste.
3. Separate crescent rolls into eight triangles. Top each triangle with about 1/8
of the chicken mixture (3-4 tablespoons).
4. Starting with the wide end, roll up each triangle, wrapping the chicken mixture inside and tucking the ends underneath. 5. Dredge in bread crumbs, press to coat. Place seam-side down onto baking sheet. 6. Bake until golden brown, about 12-15 minutes.
7. To make the cheese sauce, melt butter in a small saucepan over medium high heat. Whisk in flour until lightly browned, about 1 minute.
8. Gradually whisk in milk, stirring constantly, until slightly thickened.
9. Stir in cheese until melted and sauce is smooth. Salt and pepper to taste.

 

Serve immediately | Yield: 8-12 servings

Courtesy: damndelicious.net

Savory Cheese Puffs

cheese puffsIngredients

2 large eggs
1 (3 oz.) package cream cheese
¼ cup cottage cheese
4 oz. feta cheese, crumbled
1 (16 oz.) package frozen phyllo pastry, thawed
Unsalted butter, melted (approx. 1 cup)

 

Directions

1. Beat eggs at medium speed with an electric mixer for 1 minute; add cheeses and beat to combine.
2. Unfold phyllo and cover with a slightly damp towel as you work to prevent the pastry from drying out.
3. Place 1 phyllo sheet on a flat surface covered with wax paper; cut into 3 strips (12”x6” each).
4. Brush lengthwise half of each strip with butter; fold strips in half lengthwise, and brush with butter.
5. Place 1 teaspoon of the cheese mixture onto the base of each strip; fold right bottom corner over to form a triangle. Continue folding back and forth into a triangle, gently pressing corners together.
6. Place triangles, seam sides down, on ungreased baking sheets and brush with butter.
7. Repeat procedure with the remaining phyllo sheets, cheese mixture, and butter.
8. Bake at 375º for 15 minutes or until golden.

 

Yield: 4-5 Dozen

Breakfast Burritos

breakfast burritosIngredients

1 dozen eggs

2-4 tablespoons vegetable oil

1 medium onion, chopped

6 red potatoes, chopped into 1/4 inch cubes

1 pound breakfast sausage

8 ounces cream cheese, softened

salt and pepper to taste

1 tablespoon butter

Cheddar Cheese, shredded

Flour tortillas

 

Directions

1. In a medium mixing bowl, whisk the eggs. Season with salt and pepper. Set aside.

2. Pour oil into a large skillet. Heat to medium-high. Add onion, potatoes, and salt and pepper to taste. Cook until potatoes are tender, approximately 10-12 minutes. Pour potato/onion mixture into a bowl, set aside.

3. Use the same skillet to brown the sausage. Once the sausage is done, drain the grease. Reduce the heat to low and mix in the cream cheese. Once the cream cheese is well combined with the sausage, pour the mixture into a bowl. Set aside.

4. Clean the skillet. Melt butter into the skillet over medium heat. Add eggs and scramble. Transfer eggs to another bowl.

5. Place a flour tortilla on your work surface. Place a scant 1/4 cup of cheddar cheese in the middle of the tortilla. Follow with meat, potatoes and eggs.

6. Fold the tortilla burrito style. Be sure all the contents are tucked inside.

7. Wrap burritos and place them in gallon size freezer bags. Freeze.

8. Before eating burritos, defrost them in the refrigerator. Microwave them for 1 minute.

9. Serve with salsa.

 

Yield: 20 burritos