2 packages Crescent rolls
8oz package cream cheese
8oz package sour cream
1/3 C mayonnaise
1 ½ t dill weed
1 t minced onion
toppings:
cheese
black olives
green onions
carrots
broccoli
cauliflower
or your own combination
Unroll the crescent rolls onto a cookie sheet and pinch the seems together to form crust. Bake for 8-10 minutes at 350ยบ. Allow to cool.
Mix together cream cheese, sour cream, mayonnaise, dill weed and onion. Spread onto cooled crust and top with toppings.
Friday, March 21, 2008
Turtle Bread – Spinach Dip*
1 10oz package frozen chopped spinach, thawed and drained
16 oz sour cream
1 C (8oz) Mayonnaise
1 package KNORR Vegetable soup, dip and recipe mix
1 8oz can water chestnuts, drained and chopped
3 green onions, chopped
Mix above ingredients and refrigerate at least 2 hours to allow flavors to mix. Cut open and dig middle out of round (or turtle shaped) rye or pumpernickel bread to serve. [omit bread bowl for GF]
16 oz sour cream
1 C (8oz) Mayonnaise
1 package KNORR Vegetable soup, dip and recipe mix
1 8oz can water chestnuts, drained and chopped
3 green onions, chopped
Mix above ingredients and refrigerate at least 2 hours to allow flavors to mix. Cut open and dig middle out of round (or turtle shaped) rye or pumpernickel bread to serve. [omit bread bowl for GF]
Turkey Apple Maple Meatballs*
1 1/3 lb lean ground turkey
1 C breadcrumbs (maybe more/less) [omit for GF]
1 – 1 ½ shredded apples
2-4 T pure maple syrup
salt and pepper
Combine all ingredients and chill. Roll into even sized balls and sear the outside in a pan, place in casserole or on sheet pan and bake to finish cooking. 350° for about 20 minutes.
Dijon-maple dip
2 parts mayo
1 part Dijon mustard
1 part real maple syrup
1 C breadcrumbs (maybe more/less) [omit for GF]
1 – 1 ½ shredded apples
2-4 T pure maple syrup
salt and pepper
Combine all ingredients and chill. Roll into even sized balls and sear the outside in a pan, place in casserole or on sheet pan and bake to finish cooking. 350° for about 20 minutes.
Dijon-maple dip
2 parts mayo
1 part Dijon mustard
1 part real maple syrup
Stuffed Mushrooms*
1/2 cup Italian-style dried bread crumbs [omit for GF]
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Spinach and Artichoke dip*
1 package frozen chopped spinach
1 can artichoke hearts, drained and chopped
garlic
1 C shredded cheddar
1 C shredded parmesan
½ C mayonnaise
Worshestershire sauce
Tobasco sauce
Boil spinach and then thoroughly drain. Stir in cheeses and mayonnaise, and garlic and sauces to taste. Gently fold in chopped artichoke hearts, place in baking dish and bake at 350° about 20-30 minutes – until bubbly. Doesn’t make much – recommend doubling.
1 can artichoke hearts, drained and chopped
garlic
1 C shredded cheddar
1 C shredded parmesan
½ C mayonnaise
Worshestershire sauce
Tobasco sauce
Boil spinach and then thoroughly drain. Stir in cheeses and mayonnaise, and garlic and sauces to taste. Gently fold in chopped artichoke hearts, place in baking dish and bake at 350° about 20-30 minutes – until bubbly. Doesn’t make much – recommend doubling.
Pickle Roll-ups*
Refrigerated dill pickle spears – driedBuddig beef or thin sliced hamcream cheese, softenSpread cream cheese on a couple slices of the beef/ham and roll around a pickle spear. Cut into bite size (1 inch) chunks and secure with a toothpick.
Oyster Cracker snacks
2 packages Oyster crackers1 t lemon pepper1 package dry Hidden Valley Ranch dressing¾ C oil, heated1 t dill weedShake all ingredients together in a plastic container and drain on paper towels.
Subscribe to:
Posts (Atom)