Blue Bacon Stuffed Mushrooms

 Prep Time:  5 minutes    Cook Time:  33 minutes    Total Time:  35 minutes

Serves 3

Yield: 6 mushrooms

3 strips bacon

6 large mushrooms

1 Tbsp butter

1/2 onion, diced

1 clove garlic, sliced

3 oz cream cheese

3 oz blue cheese

1/3 cup bread crumbs

1.  Cook bacon strips in a large skillet over medium heat until crispy; drain on paper towels. While the bacon is cooking, remove stems from mushrooms.  Set caps aside, and chop stems.

2.  Add butter to skillet with bacon grease.  When melted, stir in mushroom stems, onion, and garlic.  Cook, stirring frequently until the onions caramelize, 15 to 20 minutes.

3.  Preheat oven to 350 degrees.  Spray a small baking dish with cooking spray.

4.  Once the onion mixture has reached a deep, rich brown color, place into a blender along with bacon, cream cheese, blue cheese, and bread crumbs.  Blend on low until ingredients are roughly chopped and evenly combined.  Stuff cheese mixture into mushroom caps and place into prepared baking dish.

5.  Bake in preheated oven until bubbly and lightly browned, 10-15 minutes.

Bacon and Date Appetizer

 Prep Time:  30 minutes    Cook Time:  5 minutes    Total Time:  35 minutes

Serves 6

1 (8oz) package pitted dates

4 oz almonds

1 lb sliced bacon

1.  Preheat the broiler

2.  Slit dates.  Place one almond inside each date.  Wrap dates with bacon, using toothpicks to hold them together.

3.  Broil 10 minutes, or until bacon is evenly brown and crisp.

Hot Spinach and Artichoke Dip

 10 oz frozen spinach, thawed and drained

2 cans artichokes, quartered

1/2 cu mayo

1/2 cup sour cream

1/2 crup cream cheese

1/2 cup Parmesan cheee

1 Tbsp Worcestershire saucea

1 tsp hot sauce (optional)

Mix together in a bowl.  Put in a casserole dish and bake until hot and creamy in a 350 degree oven for 10-20 minutes.

Recipe:  Nicole Allrecipes

Onion DIp

8 oz sour cream

onion powder

garlic powder

salt and pepper

chives (garnish)

Mix together and set in fridge for 30 minutes.  Top with chives.  Serve.

Recipe:  Nicole Allrecipes

BLT Bites

 1/2 cup mayo

4 oz softened cream cheese

crumbled bacon

1/4 tsp each of salt and pepper 

1 tsp minced garlic

1 tsp lemon juice.

6 slices of white bread, cut out circles with a large and small biscuit cutter

cherry tomatoes, halved

 lettuce., cut into small pieces

 

In a bowl mash together mayo and cream cheese with a fork.   Add crumbled bacon, salt, pepper, minced garlic and lemon juice.  Set aside. Spread cream cheese mixture on bread circles.  Top with 2 cherry tomato halves and a small piece of lettuce.  Put on a platter and Serve.

Recipe:  my buttered home

Cream Cheese Pickles

 8 Kosher dill pickles, patted dry

2 (8 oz) packages cream cheese, softened

2 1/2 oz thin-sliced beef luncheon meat

 Spread cream cheese on the luncheon meat. Place pickle in the middle and roll around the luncheon meat.Refrigerate pickles overnight, and slice before serving. Or if easier spread cream cheese around the pickle and wrap around with the meat.

Serves 8

Tomato Tea Sandwiches

 6 Tbsp cream cheese, softened

2 1/2 tsp Summer Sauce (recipe below)

3/4 tsp black pepper

3/4 tsp salt, divided

12 thin white bread slices, toasted

1 large tomato, cut into 6 slices

1 medium red onion, thinly sliced

Stir together cream cheese, summer sauce, pepper and 1/2 tsp salt in a small bowl until combined.  Spread cream cheese mixture on 1 side of the toasted bread slices.  Place 1 tomato slice and several rings of onion on each 6 slices of bread.  Sprinkle evenly with the remaining salt.  Cover with remaining read slices.  Cut halves or quarters. Serve immediately.

Summer Sauce:

2 cups packed fresh basil leaves

1/2 cup loosely packed flat leaf parsley

1/4 cup loosely packed fresh mint

1 Tbsp lemon zest + 2 tsp lemon juice

1 garlic clove

In a blender of food processor, process till smooth.  Taste; season with more salt and lemon juice, if desired.  Cover an chill until ready to use.  Store leftovers in a covered container in the refrigerator.   Can add mayo to it and use as a dip and use as a sandwich spread.

Recipe: the farm stand

Chilled Bleu Grapes

 8 oz cream cheese, softened

4 oz Bleu cheese,crumbled

1/2 lb seedless green grapes, washed and patted dry

1/2 cup pecan, very finely chopped 

Combine cream cheese and Bleu cheese; blend completely  Form a small ball of the cheese mixture, flatten between palms of hands, and form around each grape.  Roll grapes in the chopped pecans to coat, and place in a flat casserole dish.  When all the grapes are made, cover dish and refrigerate until serving time.

Pineapple Dip

 2 (8 oz) cream cheese, softened

1 (20 oz) can crushed pineapple, drained very well ( push down to get all the juice out)

8 oz shredded sharp cheddar cheese

2 Tbsp powdered sugar

Mix in an electric mixer for 5 minutes to combine and get smooth.  Serve with crackers.

Recipe:  Brenda Gantt

Sheet Pan Lemon Butter Shrimp

 3 lemons, thinly sliced

1 1/2 lbs shrimp

1/2 cup butter, melted

1 (0.7 oz) pkg Italian seasoning

On a baking sheet in a single layer place the lemon slices covering the entire pan.  Place 1 shrimp on top of each lemon slice.  Pour the melted butter and seasoning over the shrimp, turning to get both sides. Bake in a 350 degree oven for 13-15 minutes.

Easy Vegetable Dip

 1 cup mayo

1 cup sour cream

1 Tbsp dried parsley

1/2 tsp salt, to taste

1/4 tsp ground black pepper, to taste

1/4 tsp paprika

1/2 tsp garlic powder

1/4 tsp dried onion powder

1 Tbsp frsh dill, finely chopped, (or 1 tsp dried dill)

2 tsp lemon juice

 

1.  In a bowl, whisk together all of the ingredients until creamy.  Refrigerate until ready to use.

2.  Serve with your favorite fresh vegetables.

Savory Deviled Eggs

 6 hard-cooked eggs, halved

1/4 cup mayonnaise

2 tsp rice wine vinegar

1/2 tsp chopped fresh dill (optional)

1 tsp Dijon mustard

1/4 tsp garlic powder

1/8 tsp salt

12 springs fresh dill (optional)

Scoop egg yolks into a bowl and set egg whites aside.  Mash yolks, mayonnaise, vinegar, 1/2 tsp chopped dill, Dijon mustard, garlic powder, and salt.  Spoon yolk mixture into egg whites.  Garnish with dill sprigs.  Refrigerate until ready to serve.

Garlic Hummus

 1 (15 oz) can no-salt- added chickpeas

1/4 cup tahini

1/4 cup extra-virgin olive oil

1/4 cup lemon juice

1 clove garlic

1 tsp ground cumin

1/2 tsp chili powder

1/2 tsp salt

1.  Drain chickpeas, reserving 1/4 cup of the liquid.  Transfer the chickpeas and the reserved liquid to a food processor.  Add tahini, oil, lemon juice, garlic, cumin, chili powder and salt. Puree until very smooth, 2 to 3 minutes.

Serves 8

Bruschetta

 1 loaf French bread

2 tomatoes, firm and ripe, finely chopped

2 red onions, finely chopped

1/2 tsp garlic, crushed

2 tsp fresh basil, chopped

2 tsp Parmesan, finely grated

1 pinch salt and pepper, to taste

1 Tbsp olive oil, to taste

Finely chop tomatoes and onions and place into a bowl.  Add garlic, basil and Parmesan cheese and stir through.  Add salt and pepper to taste and drizzle with olive oil.  Stir again.  

Slice French bread and brush each slice with olive oil.  Grill slices until toasty brown.  Spoon mixture onto bread and serve.

*Notes:  Can add crushed minced garlic to the olive oil before brushing the bread slices.

Makes 10

Baked Seasoned Crackers

 1/2 cup melted butter

2 Tbsp Worcestershire sauce

2 tsp pepper

1 tsp seasoned salt

2 tsp garlic powder

1 tsp onion powder

1/2 tsp cayenne pepper

1 Tbsp sesame seed

3 sleeves of Ritz or Saltine crackers

 

Mix together in a large bowl.  Put on two parchment paper baking sheets in single layer.  Bake in a 300 degree oven for 20 minutes. Flip halfway through. 

Recipe:  Mrs Happy Homemaker

Heirloom Tomato and Pesto Tart

 3-4 Heirloom tomatoes, cut into 1/4 inch slices

frozen pie crust

 

Pesto sauce:

basil

parsley

thyme

slivered almonds

garlic lemon juice and zest

Parmesan cheese

salt and pepper

olive oil

Add all pesto ingredients to a blender and slowly add the olive oil to blend. 

Prebake a frozen pie crust in a tart pan at 475 degrees.  Follow package directions.  When crust is done spread out the pesto sauce evenly on bottom of the pie crust.  Add the tomato slices in a single layer overlapping slightly if needed. Bake at 375 degrees for 40-45 minutes.  Sprinkle with Parmesan cheese for a garnish.

Shrimp and Crab Seafood Dip

 1/2 cup onion, chopped small

1/2 cup celery, chopped small

1/2 cup green bell pepper, chopped small

1/2-1 cup mayo

1/2- 1 cup Parmesan cheese

1 tsp white pepper

1/4-1/3 cup shrimp, diced small

1/2-1 cup crab, small pieces

1/2 can cream of shrimp soup or cream of mushroom soup

In a skillet saute onions, celery and bell pepper in butter. Set aside.  In a large bowl combine all  ingredients adding the crab in last.  Fold in the crab gently so it doesn't break apart. Spray an oven safe dish and spread the dip.  Top with a little bit more cheese (Parmesan or cheddar)

Bale in a 325 degree oven for 25-30 minutes. 

Recipe:  Paula Dean and her brother Bubba (Chimes from heaven)

Deviled Eggs

 eggs

2-3 Tbsp mayo

1-2 tsp mustard

1-2 tsp sweet relish

salt and pepper

paprika

 

In a large pot of cold water add eggs.  Bring to a boil and boil for 13 minutes.  Put eggs in an ice bath to stop the cooking process.  Let cool. Carefully cut boiled eggs in half lengthwise and remove the yolks.  Mix all other ingredients plus the egg yolks and carefully place back into the cut eggs.  Top with sprinkled paprika . Chill

Tortilla Pinwheels

 1 pkg (8 oz) cream cheese, softened

1 cup shredded cheddar cheese

1 cup sour cream

1 can ( 4 oz) chopped ripe olives

1 can (4 oz) chopped green chiles, well drained

1/2 cup chopped green onions

garlic powder, to taste

seasoned salt, to taste

5 flour tortillas ( 10 inches)

1.  Beat cream cheese, cheese and sour cream until blended.  Stir in olives, green chiles, green onions and seasonings.

2.  Spread over tortillas; roll up tightly.  Wrap each in plastic, twisting ends to seal; refrigerate several hours.

3.  Unwrap.  Cut into 1/2 to 3/4 inch slices, using a serrated knife.  If desired, serve with salsa.

Note:  Can make a day ahead.

Hot Crab Pinwheels

 1 pkg (8 oz) cream cheese

1 can (6 oz) crabmeat, draied, flaked and cartilage removed

3/4 cup diced sweet red pepper

1/2 cu shredded cheddar cheese

2 green onions, thinly sliced

3 Tbsp minced fresh parsley

1/4 to 12 tsp cayenne pepper

6 flour tortillas (6 inches)

1.  Beat cream cheese until smooth; stir in crab, red pepper, cheese, green onions, parsley and cayenne.  Spread 1/3 cup filling over each tortilla; roll up tightly.  Wrap in plastic, twisting ends to seal; refrigerate at least 2 hours.

2.  To serve, preheat oven to 350 degrees.  Unwrap rolls; trim ends and cut each into 6 slices.  Place on baking sheets coated with cooking spray.  Bake until bubbly, about 10 minutes.  Serve warm.