Appetizer

Spinach Squares

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From Leah Gawel

  • 2 packages (10 ounces each) frozen spinach, cooked and well-drained
  • 4 Tablespoons melted butter or margarine
  • 4 eggs, beaten
  • 1 cup milk
  • 3/4 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon baking powder
  • 16 ounces finely shredded sharp cheddar cheese
  • 1 onion, chopped
  • 2 cloves minced garlic
  • 1 cup chopped mushrooms (Baby Portabellas work well.)

Preheat oven to 350 degrees.

Butter a 13”x9” pan.

Mix all ingredients and spoon into pan.

Bake for 35 minutes.  Cool and cut into squares.  Serve hot or at room temperature.

Note:  These can be baked, cooled, cut, and then frozen on a cookie sheet.  After the squares are frozen, they can be stored in a Ziploc bag in the freezer and reheated in the microwave.

my friend michelle’s stuffed mushrooms

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Submitted by Carol Greig

  • 8 oz. of cream cheese (I softened it in the microwave just a tad.)
  • 1/4 cup shredded parmesan cheese
  • 3-4 slices bacon crumbled
  • Cumbled blue cheese – to taste – I just used a little bit
  • Garlic salt, just a shake or so
  • Mushrooms  – I used 2 packages of 12 with a bit of filling left over

Wash mushrooms and pop off stems.  Combine the rest of the ingredients and fill mushrooms; I really pile it on.  Put under broiler until cheese is melted, about 7 minutes.  I found it easy to put them in muffin pans so they don’t roll around.

Hidden Valley Torta

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Submitted to Deborah Gibbs who got it from The Detroit Free Press where it was submitted by Dawn Buie

  • 1 pkg (1ounce) Hidden Valley Ranch dip
  • 2 pkg (8 ounces) reduced fat/regular cream cheese
  • 1 jar marinated artichoke hearts (6-7.5 ounces) drained & chopped
  • 1/3 Cup roasted red peppers drained & chopped
  • 3 tablespoons parsley chopped (optional)

Stir together the dressing mix & cream cheese

Stir together the artichokes & peppers & parsley

Line a 3 cup bowl with plastic wrap. Layer the cheese & the vegetable mixtures, starting & ending with the cheese ( 5 layers total)

Chill 4 hours or overnight

Invert onto a plate and remove plastic wrap.  Serve with crackers, pita chips, etc.

Honey-Spice Pecans

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Submitted by LeeAnn Pantalone

These are super yummy!!!  Great by themselves or on salads…

  • 3 tablespoons melted butter
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 4 cups of pecan halves

Mix the first 6 ingredients, then stir in the pecans.

Spread on a baking sheet and bake at 325 degrees for 20 minutes.

Allow to cool.  Store in an airtight container.

Olive Spread with Lemon and Thyme

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From Perfect Recipes for Having People Over by Pam Anderson

Makes about one cup.

  • 2 medium garlic cloves
  • 1/4 cup fresh parsley leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon finely grated lemon zest
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 1/4 cups pimiento-stuffed green olives, drained

Process garlic, parsley, thyme, and zest in a food processor until finely minced.  Add lemon juice, olive oil, and olives and pulse until olives are evenly chopped but not a paste.  Transfer to serving bowl or a storage container.

May be stored in an airtight plastic container in the refrigerator for up to one week.

Sun-Dried Tomato Spread with Fresh Basil

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From Perfect Recipes for Having People Over by Pam Anderson

Makes a generous cup.

  • 1/2 cup oil-packed sun-dried tomatoes
  • 1/4 cup packed fresh basil leaves
  • 1 package (8 ounces) cream cheese

Place sun-dried tomatoes in a food processor and pulse until coarsely chopped.  Add basil and pulse until finely chopped.  Add cream cheese and process until well mixed.  Transfer to serving bowl or a storage container.

May be stored in an airtight plastic container in the refrigerator for up to one week.

Ginny’s Spiced Nuts

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Great for holiday gifts!

  • 1 pound pecan halves and/or almonds
  • 1 egg white
  • 1 tablespoon water
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt

Preheat oven to 300 degrees.

Cover a cookie sheet with parchment or spray with cooking spray – The parchment makes things a lot easier.

In a large bowl, beat egg whites and water until they get a little frothy.

In a separate bowl, mix sugar, cinnamon and salt.

Roll nuts around in egg white mixture until they are wet, then add sugar mixture and stir to coat.

Put on prepared cookie sheet and bake for 30 minutes, moving nuts around every ten minutes.

Let cool on cookie sheet and then transfer to an airtight container.

Holiday Terrine

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From Health Magazine Dec. 2006

· 1 (8-ounce) block 1/3-less-fat cream cheese, softened

· ½ cup (2 ounces) crumbled goat cheese

· 2 tablespoons fat free milk

· ¼ cup basil pesto

· 3 Tablespoons finely chopped pitted kalamata olives

· 3 Tablespoons finely chopped pimento-stuffed olives

· ¼ cup finely chopped, drained, oil-packed sun-dried tomato halves (patted dry with a paper towel)

· 1 (6-ounce) package whole wheat crackers.

Line a 5-x3-inch mini-loaf pan with plastic wrap, allowing extra wrap to extend over the edges of the pan so that you can seal the top when done. In a medium bowl, combine the cream cheese, goat cheese, and milk; mix well. Spread pesto in bottom of plastic wrap-lined pan. Spread half of cheese mixture over pesto.

Combine the olives; spread over cheese mixture pressing down with back of a spoon or spatula. Spoon remaining cheese mixture over olives; spread to an even layer with a spatula. Spoon sun-dried tomatoes evenly over cheese mixture, pressing down with back of a spoon or spatula.

Bring edges of plastic wrap up over terrine; seal tightly. Refrigerate at least 4 hours or up to 24 hours to set.

To serve, unmold terrine onto a plate or platter; surround with wheat crackers. Terrine can be stored in the refrigerator up to 3 days after making.