from Eileen C
http://www.tasteofhome.com/Recipes/Buffalo-Wing-Poppers
Ingredients:
20 jalapeno peppers
1 package (8 ounces) cream cheese, softened
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 cup diced cooked chicken (I used equivalent amount canned chicken)
1/2 cup blue cheese salad dressing (I used ranch)
1/2 cup buffalo wing sauce
Directions: Cut peppers in half lengthwise, leaving stems intact; discard seeds. In a small bowl, combine the remaining ingredients. Pipe or stuff into pepper halves. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 325° for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Yield: 40 appetizers.
Notes: I cooked these about an hour and they still were extremely spicy! Next time I would prob use less wing sauce, so they weren't so spicy, and I think I'd prefer cheddar to mozzarella. Also, I might just leave the chicken out altogether.
Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
29 April 2009
28 March 2009
Dried Tomato and Chicken Cheese Ball
Melissa G (originally submitted by Mary Dearing on
http://www.tastefullysimple.com/Cultures/en-US/Recipes/recipes.htm?rid=2273&src=s)
I made this for a Pampered Chef party I hosted, and it was so easy, not to mention that it tasted
good. :)
Ingredients
5 oz. can white chicken, drained
8 oz. softened cream cheese
2 Tbsp. shredded cheddar cheese
5 tsp. Dried Tomato & Garlic Pesto Mix
Crackers
Directions
Combine first 4 ingredients. Chill overnight to blend flavors. Serve with crackers. Makes about 1 1/2 cups spread.
22 December 2008
Fruit Dip
Heather S
This is the 10th and final part in the Thanksgiving recipe series.
-1 8-oz pkg. cream cheese
-1 container marshmallow cream
Beat together (do not soften cream cheese) with mixture until creamy and fluffy. Serve with your favorite fruit variety. I generally serve with red and green apples, oranges, and grapes.
This is the 10th and final part in the Thanksgiving recipe series.
-1 8-oz pkg. cream cheese
-1 container marshmallow cream
Beat together (do not soften cream cheese) with mixture until creamy and fluffy. Serve with your favorite fruit variety. I generally serve with red and green apples, oranges, and grapes.
Cheese Pumpkins
(Heather got this from a recipe book of Michelle S’s)
This is part 5 in the series of Thanksgiving recipes.
-8 tablespoons smoked cheddar cold pack cheese food (from 8-oz. container), well chilled
-2 teaspoons finely chopped peanuts or pecans
-Pretzel spindles or sticks
-Tiny pieces of fresh parsley leaves
Line small serving plate with wax paper. Roll each level tablespoon of cold pack cheese food into a ball; place on wax paper lined serving tray. Refrigerate 10-15 minutes for easier handling.
With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped nuts.
Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves.
Store in refrigerator.
This is part 5 in the series of Thanksgiving recipes.
-8 tablespoons smoked cheddar cold pack cheese food (from 8-oz. container), well chilled
-2 teaspoons finely chopped peanuts or pecans
-Pretzel spindles or sticks
-Tiny pieces of fresh parsley leaves
Line small serving plate with wax paper. Roll each level tablespoon of cold pack cheese food into a ball; place on wax paper lined serving tray. Refrigerate 10-15 minutes for easier handling.
With end of toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped nuts.
Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves.
Store in refrigerator.
Tortilla Roll-Ups
Heather S
Part 2 in the Thanksgiving recipe series.
-2 packages of cream cheese (8 oz/package)
-Approximately 2-3 cups of shredded cheddar cheese (I usually use a 4-cheese fiesta blend instead of just cheddar)
-1 small jar green chilies
-Approximately 1 tablespoon of lemon juice
-1 package of 10” tortilla’s
Other optional ingredients:
-Salsa (I use about 2-3 tablespoons of Pace Picante-Medium)
-Green olives, chopped, drained (I use about the equivalent of 1 small jar of black olives)
-Black olives, chopped, drained (I use about 1 small jar)
-Chopped jalapeños, drained (I use about 10 slices of jalapeños)
-Jalapeño juice (I use about 2-3 teaspoons)
-Ground cumin (sometimes I sprinkle a little of this in, but not usually)
-Lemon powder (I don't really hardly ever use this ingredient)
-Chili powder (I usually sprinkle just a little in).
-Chopped ham (I rarely use this)
-Chopped dried beef (I rarely use this either)
Note:
If you are not using salsa and/or jalapeño juice, you'll want to use a little more lemon juice so that it will help the mixture have a little liquid to it. I really don't measure any of these ingredients out…I just kinda throw them in and taste it as I go.
I just put all of the ingredients in a bowl and mix with a spoon. I usually use the back side of the spoon to start mixing it...that way I can sorta mash the cheese into the cream cheese.
Then, I just spread it all over a tortilla and roll it up. I refrigerate overnight and then slice the next day. It works best if the tortillas are room temperature when you get ready to spread them mixture on them and roll them up.
Part 2 in the Thanksgiving recipe series.
-2 packages of cream cheese (8 oz/package)
-Approximately 2-3 cups of shredded cheddar cheese (I usually use a 4-cheese fiesta blend instead of just cheddar)
-1 small jar green chilies
-Approximately 1 tablespoon of lemon juice
-1 package of 10” tortilla’s
Other optional ingredients:
-Salsa (I use about 2-3 tablespoons of Pace Picante-Medium)
-Green olives, chopped, drained (I use about the equivalent of 1 small jar of black olives)
-Black olives, chopped, drained (I use about 1 small jar)
-Chopped jalapeños, drained (I use about 10 slices of jalapeños)
-Jalapeño juice (I use about 2-3 teaspoons)
-Ground cumin (sometimes I sprinkle a little of this in, but not usually)
-Lemon powder (I don't really hardly ever use this ingredient)
-Chili powder (I usually sprinkle just a little in).
-Chopped ham (I rarely use this)
-Chopped dried beef (I rarely use this either)
Note:
If you are not using salsa and/or jalapeño juice, you'll want to use a little more lemon juice so that it will help the mixture have a little liquid to it. I really don't measure any of these ingredients out…I just kinda throw them in and taste it as I go.
I just put all of the ingredients in a bowl and mix with a spoon. I usually use the back side of the spoon to start mixing it...that way I can sorta mash the cheese into the cream cheese.
Then, I just spread it all over a tortilla and roll it up. I refrigerate overnight and then slice the next day. It works best if the tortillas are room temperature when you get ready to spread them mixture on them and roll them up.
Pumpkin Dip and Cinnamon Chips
Jennifer B (featured in the OSC cookbook)
Note:
This is part 1 in the series of recipes that Heather S used at her Thanksgiving shindig.
Pumpkin Dip
-1 container of small container of coolwhip (I used about ¾ of a large container so it would make more)
-1 tsp. cinnamon
-1 small can of solid pack pumpkin (pure pumpking)
-1 small package of vanilla or cheesecake instant pudding (I’ve used both and couldn’t tell a difference)
Combine pumpkin, cinnamon, and pudding. Mix well and fold in Cool Whip and chill. Serve with cinnamon chips, graham sticks, fruit, etc.
Cinnamon Chips
Jennifer B (featured in the OSC cookbook)
-Flour or Wheat tortillas
-Water or oil
-Cinnamon and Sugar
Preheat oven to 350°. Cut tortillas into triangles. Spray lightly with water or oil (I used water). Arrange on baking sheet. Sprinkle with sugar (I have also used ‘sugar in the raw’ for a larger sugar crystal) and cinnamon. Bake for about 15 minutes.
Note:
This is part 1 in the series of recipes that Heather S used at her Thanksgiving shindig.
Pumpkin Dip
-1 container of small container of coolwhip (I used about ¾ of a large container so it would make more)
-1 tsp. cinnamon
-1 small can of solid pack pumpkin (pure pumpking)
-1 small package of vanilla or cheesecake instant pudding (I’ve used both and couldn’t tell a difference)
Combine pumpkin, cinnamon, and pudding. Mix well and fold in Cool Whip and chill. Serve with cinnamon chips, graham sticks, fruit, etc.
Cinnamon Chips
Jennifer B (featured in the OSC cookbook)
-Flour or Wheat tortillas
-Water or oil
-Cinnamon and Sugar
Preheat oven to 350°. Cut tortillas into triangles. Spray lightly with water or oil (I used water). Arrange on baking sheet. Sprinkle with sugar (I have also used ‘sugar in the raw’ for a larger sugar crystal) and cinnamon. Bake for about 15 minutes.
23 October 2008
Chicken Wing Dip
The first few recipes from tonight's Cooking Club meeting have trickled in, so here they are:
Chicken Wing Dip
Eileen
2 (8 oz) pkgs cream cheese, softened
3/4 c cayenne pepper sauce such as Frank's RedHot, more or less to taste
1 c creamy blue cheese dressing OR ranch dressing
1 (9.75 oz) can premium chunk chicken breast in water
1 c shredded cheddar
Preheat oven to 350. Using a mixer, mix cream cheese and cayenne pepper sauce until well blended. Add blue cheese or ranch dressing and mix well. Using a spoon or spatula, add chicken, making sure to drain chicken before it is added, and cheddar cheese, and mix well mashing up the chunks of chicken as you mix. Spread in a 9x13 baking dish. Bake for 30 minutes. Serve hot with chips such as nacho chips or Fritos scoops. Makes 12-14 appetizer servings.
*Blue cheese dressing recommended brand: Litehouse Original Bleu Cheese Dressing & Dip (usually found in the refrigerated produce section)
*Ranch dressing recommended brand: Hidden Valley The Original Ranch Salad & Seasoning Mix packet, prepared according to package directions. (found in the salad dressing aisle)
Eileen says of this recipe that it is "a good football food, and therefore, it is one of her fall favorites."
Chicken Wing Dip
Eileen
2 (8 oz) pkgs cream cheese, softened
3/4 c cayenne pepper sauce such as Frank's RedHot, more or less to taste
1 c creamy blue cheese dressing OR ranch dressing
1 (9.75 oz) can premium chunk chicken breast in water
1 c shredded cheddar
Preheat oven to 350. Using a mixer, mix cream cheese and cayenne pepper sauce until well blended. Add blue cheese or ranch dressing and mix well. Using a spoon or spatula, add chicken, making sure to drain chicken before it is added, and cheddar cheese, and mix well mashing up the chunks of chicken as you mix. Spread in a 9x13 baking dish. Bake for 30 minutes. Serve hot with chips such as nacho chips or Fritos scoops. Makes 12-14 appetizer servings.
*Blue cheese dressing recommended brand: Litehouse Original Bleu Cheese Dressing & Dip (usually found in the refrigerated produce section)
*Ranch dressing recommended brand: Hidden Valley The Original Ranch Salad & Seasoning Mix packet, prepared according to package directions. (found in the salad dressing aisle)
Eileen says of this recipe that it is "a good football food, and therefore, it is one of her fall favorites."
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