Recipes

Of Cold and Hot

Appetizer

Name: Gazell Joy Tao-ing

Grade 9-D

Deviled Eggs

Ingredients:

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

Directions:

Carefully remove the egg yolks.

Mash with the back of a fork.

Add the mayonnaise, vinegar, mustard, salt, white pepper and Worcestershire sauce.

Stir until well blended.

Fill the egg halves with the yolk mixture.

Keep refrigerated until served.

Sprinkle with paprika for color if desired.

Simple &Delicious Cranberry Cream Cheese Pinwheels

Ingredients:

4 soft flour tortillas (for Christmas I use the green spinach ones)

2 (8 ounce) packages cream cheese, softened

1 cup dried cranberries (I use Raisins)

2 bunches diced green onions

1 teaspoon garlic salt

Directions:

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 cream cheese.

Roll up tortilla. Trim off ends. And cut each tortilla into 10 even pieces using a serrated knife, like you would slice bread.

Peanut Butter Fruit Dip

Ingredients:

1 (8 ounce) carton low-fat sour cream

1/2 cup creamy peanut butter

1/4 cup milk

2 tablespoons honey

1 teaspoon cinnamon

Directions:

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 with children!).

Fresh Caprese Vegetable Kabobs

Ingredients:

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 taste)

Vegetables

2 pints cherry tomatoes

2 medium yellow squash, cut into bite sized wedges

2 (8 ounce) packages ciliegine fresh mozzarella cheese (little cherry sized)

Bamboo skewer, 6 inch size

Directions:

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 hours.

. Drain vegetables and thread onto skewers in desired pattern

Bacon Deviled Eggs

Ingredients:

6 hard-boiled eggs

3 slices crisp cooked bacon, crumbled

1 tablespoon butter, softened

3 tablespoons onions, chopped finely

3 tablespoons sweet pickle relish, drained well

1 teaspoon yellow mustard

Salt and pepper

1/4-1/3 cup mayonnaise

Directions:

Cut eggs in halves lengthwise.

Remove yolks.

Mash yolks in medium bowl.

Add relish, onion and bacon.

Add butter, salt, pepper, and mustard.

Mix thoroughly.

Add mayonnaise to bind.

Refill egg whites.

Sprinkle with Paprika.

Refrigerate to meld flavors.

Stuffed Strawberry Cheesecakes

Ingredients:

24 large strawberries

4 ounces light cream cheese

2 tablespoons confectioners' sugar

1/2 teaspoon vanilla extract

Fresh mint leaves (to garnish) (optional)

Directions:

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 the strawberry.

Garnish with mint and serve.

Dated Eyes Recipe

Ingredients

2 ounces cream cheese, softened

1/3 cup crumbled blue cheese

2 tablespoons heavy whipping cream

Dash salt

15 large unfitted dates

15 hazelnuts, toasted and peeled (about 1/2 cup)

Directions

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.

Apple Sandwiches

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 together.

Ingredients:

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

Directions:

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

Ingredients:

2 boneless skinless chicken breasts

1 3/4 cups chicken broth

1/4 cup soy sauce

1 tablespoon Lea & Perrins Worcestershire Sauce

1 lb. fresh spinach leaves, rinsed and stemmed

8 cups boiling water

2 (16 ounce) cans mandarin oranges, drained Dip

1/4 cup mayonnaise

1/4 cup sour cream

2 teaspoons curry powder

3 tablespoons apricot preserves

Directions:

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 follows).

Curry Mayonnaise Dip: Blend all ingredients and refrigerate to allow flavors to mature.

Chopped Salad Appetizer Shells

Ingredients:

Salad

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

Dressing

3 tablespoons olive oil

2 tablespoons red wine vinegar

1 teaspoon mixed Italian herbs

1/8 teaspoon sugar

salt and pepper, to taste

Directions:

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.".

Basil Cheese Triangles

Ingredients

1pound feta cheese

2eggs, slightly beaten

1/4cup finely chopped fresh or 1 tablespoon dried basil leaves

1/4teaspoon white pepper

1package (16 ounces) frozen phyllo sheets (18x14 inches), thawed

1/3cup margarine or butter, melted

Directions

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

Ingredients

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

1egg

Directions

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 165°F.

Maple-Glazed Chicken Kabobs

Ingredients

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

1/4teaspoon pepper

1medium bell pepper, cut into 16 pieces

1medium yellow summer squash, cut lengthwise in half, then cut crosswise into 16 pieces

Directions

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

Ingredients

1 1/2cups fat-free chicken broth

1medium onion, finely chopped (1/2 cup)

1medium stalk celery, finely chopped (1/2 cup)

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 skins)

Directions

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

Ingredients

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

Directions

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

Ingredients

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

1/4teaspoon pepper

1/8teaspoon crushed red pepper

2garlic cloves, finely chopped

2teaspoons sesame oil

Directions

Mix all ingredients except oil in large glass or plastic bowl. Cover and refrigerate 4 hours.

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 with toothpicks.

Mini Bacon-Wrapped Sausages

Ingredients

1lb bacon (14 slices)

1package (1 lb) cocktail-size smoked link sausages (40 sausages)

3/4cup ketchup

1/2cup granulated sugar

1/2cup packed brown sugar

1tablespoon white vinegar

1/4teaspoon onion salt

1/4teaspoon garlic powder

1/4teaspoon pepper

Directions

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

Ingredients

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

Directions

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 times.

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

Ingredients

1package dry active yeast

1 1/2cup warm water

1tablespoon granulated sugar

4cups all-purpose flour

1/2teaspoon salt

1large egg

Coarse salt

1tablespoon unsalted butter

Directions

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 dissolved.

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 aside.

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 dough.

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 salt.

Apricot-Glazed Coconut-Chicken Bites

Ingredients

1/4cup butter or margarine, melted

1/2cup sweetened condensed milk

2tablespoons Dijon mustard

1 1/2cups Original Bisquick™ mix

2/3cup flaked coconut

1/2teaspoon salt

1/2teaspoon paprika

1pound boneless, skinless chicken breasts cut into 1-inch pieces

1/2cup apricot spreadable fruit

2tablespoons honey

2tablespoons Dijon mustard

1tablespoon white vinegar

Hot mustard, if desired

Directions

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.