Ingredients
18 large mushroom caps, about 1 pound total
1/4 cup reduced-sodium chicken broth
1/4 cup chopped shallots
1 Italian plum tomato, or other small tomato, diced
1/3 cup chopped California walnuts
2/3 cup fat free mayonnaise
1 1/2 cups fresh white bread crumbs
1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
Salt and pepper to taste
Preparation
Preheat oven to 375°F.
Remove stems from mushroom caps, leaving an indentation in underside of each cap to hold filling later. Chop stems and set aside.
Coat large nonstick skillet with nonstick cooking spray and place over medium-high heat. When hot, add whole mushroom caps and cook about 1 minute on each side, until faintly browned. Place mushrooms, stem end up on baking sheet.
Return pan to medium heat and add broth. When boiling, add mushroom stems and shallots and cook until most of liquid has evaporated, 2 to 3 minutes.
Scrape mixture into bowl and add tomato, walnuts, mayonnaise, bread crumbs and tarragon….
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Ingredients
1 (4.5-ounce) jar Lindsay Spanish Olives Stuffed with Almonds, drained
6 ounces goat cheese
4 ounces cream cheese
1/2 cup toasted almonds, finely chopped
Preparation
Place olives in colander and rinse under cold water. Pat dry with paper towels.
In medium bowl, combine goat cheese and cream cheese. Form a rounded teaspoon of cheese mixture into a small ball, and transfer to parchment-lined baking sheet; repeat with remaining cheese mixture, making 24 balls in all. Chill for 30 minutes or until firm.
In each ball, make a small indent with your finger. Place an almond-stuffed olive into the indent and mold the cheese around the olive. Roll back into a ball shape with the olive completely encased in the cheese.
Place the toasted almonds in a small bowl and roll each ball to coat. Keep the balls, covered, in the refrigerator until ready to serve. Serve cold. The olive balls will keep refrigerated, in an airtight container, for up to 1 day.
Serves
Yield: 22 bites
Notes,…
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Ingredients
1 cup chopped Cook’s Bone-in Ham
6 ounces cream cheese, softened
1 cup (4 ounces) shredded sharp cheddar cheese
3 green onions, diced
1/2 cup finely chopped red bell pepper
6 (6-inch) flour tortillas
24 ounces prepared salsa
Preparation
Heat ham according to package directions before chopping. Combine ham, cheeses, green onions, bell pepper and 1/2 cup salsa in a mixing bowl.
Spread evenly onto tortillas, to within 1/4 inch of edges. Roll up tightly; wrap individually in plastic wrap. Refrigerate at least 1 hour, or until chilled.
Remove plastic wrap. Trim ends from roll-ups; discard. Cut each roll-up into 6 spirals to serve. Serve with remaining salsa for dipping.
Serves
For a creative spin on these Spirals, check out the “Holiday Ham Tortilla Tree” under the ‘Appetizer’ recipes at www.HamIdeas.com.
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Ingredients
1 medium Northwest pear, cored and cut into 8 wedges
Lemon juice (optional)
8 thin slices cooked turkey or lean ham
2 tablespoons cranberry sauce
Preparation
Dip pear wedges in lemon juice, if desired. Spread each turkey or ham slice with cranberry sauce. Wrap each pear wedge in turkey or ham.
Serves
Makes 8 snack servings.
Nutritional Analysis per Serving:
Calories: 52 Total Fat: 1g
Cholesterol: 11mg Protein: 7g
Carbohydrates: 5g Sodium: 408mg
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Ingredients
1/2 pound Italian sausage, removed from casing
1/2 cup onion, finely chopped
1/2 cup tomatoes, chopped and seeded
1/3 cup KC Masterpiece Original Barbecue Sauce
1 package (1 pound) prepared polenta
3 tablespoons shredded Parmesan cheese
Preparation
Cook sausage in skillet over medium heat 7 minutes or until nicely browned, stirring often. Remove sausage to a cutting board and coarsely chop.
Drain fat and return sausage to skillet; add onions and cook over medium heat 5 minutes, stirring often. Stir in tomatoes and barbecue sauce. Heat until bubbling; set aside.
Preheat oven to 400°F. Slice polenta into 12 1/2-inch-thick rounds and place in single layer on baking sheet. Top each round with 1 tablespoon sausage mixture, sprinkle with cheese and bake 10 minutes or until hot. Serve warm or at room temperature.
Serves
Serves: 12
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Ingredients
1 ounce (whole piece) Parmesan-Reggiano or aged Parmesan cheese
1 (6-ounce) can Lindsay Black Ripe Pitted Olives, drained
3 ounces thinly sliced prosciutto
Small frilled wooden picks or colorful cocktail picks
Red lettuce leaves
Preparation
Cut cheese into small (1/4-inch) pieces; stuff one piece into each olive. Cut prosciutto into 3 x 1/2-inch strips. Fold each strip lengthwise once to form 3 x 1/4-inch strips. Wrap a strip around each olive; secure with a pick and place on lettuce lined serving plate.
Cover and chill up to 24 hours before serving. Serve cold or at room temperature.
Serves
Makes 2 dozen appetizers (about 24 servings)
Preparation Time
25 minutes
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Ingredients
1/4 cup chopped marinated artichoke hearts, drained
1 tablespoon pesto
2 ounces mascarpone cheese*
2 tablespoons grated Parmesan cheese
1/8 teaspoon salt
1/8 teaspoon pepper
2 slices prosciutto, cut into small pieces
Keebler Town House Toppers Original Crackers
Preparation
In small bowl, stir together artichoke hearts and pesto. Let stand 25 minutes to blend flavor.
Meanwhile, in food processor combine mascarpone and Parmesan cheeses, salt and pepper. Cover and process until combined.**
Top crackers with cheese mixture, pesto mixture and prosciutto.
Serves
Servings: 20
Notes, Tips & Suggestions
*NOTE: If desired, substitute 2 ounces cream cheese plus 1 tablespoon milk for the mascarpone cheese.
**NOTE: If cheese mixture is too thick, add milk, 1/2 teaspoon at a time, to desired consistency.
Preparation Time
20 minutes
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Ingredients
1 package Nasoya Egg Roll Wrappers
1 bunch asparagus
3 ounces prosciutto, sliced into enough strips to wrap around each asparagus spear
1/3 cup grated Parmesan cheese, approximately
1 stick of butter, melted
Preparation
Preheat the oven to 350°F.
Trim asparagus. Wrap each spear with prosciutto. Melt butter.
Brush each egg roll wrapper with butter, then fold in half lengthwise. Brush folded wrapper with butter again, and sprinkle with Parmesan cheese.
Place one asparagus spear bundle at one end of the wrappers, and roll it up.
Place bundle in a 9 x 13 inch baking pan (you may need an additional 8 x 8 or 9 x 9 pan for the overflow) and continue until all spears have been wrapped.
Brush all roll-ups with remaining melted butter and bake for approximately 15 to 20 minutes, or until tops are nicely browned. Serve immediately.
Ingredients
1 8-ounce can refrigerated crescent rolls
1/2 cup marinara sauce
1/2 cup shredded Monterey Jack cheese
3 tablespoons crumbled blue cheese
1/4 cup olive tapenade
1/3 cup roasted red bell pepper, cut into strips
Preparation
Heat oven to 425°F. Unroll dough, separate into 8 triangles. Arrange triangles on baking sheet.
Layer each triangle with some marinara sauce, Monterey Jack cheese, blue cheese, olive tapenade and pepper strips.
Bake 12 to 15 minutes or until edges are golden. Serve warm.
Serves
Makes: 8 pieces
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Ingredients
1 loaf Italian bread, cut diagonally into 1/2-inch-thick slices
1 clove garlic, halved
1/3 cup Bertolli Classico Olive Oil
1 package Bertolli Premium Sun Ripened Tomato & Olive Pasta Sauce
1 container (15 ounces) ricotta cheese
2 tablespoons chopped fresh basil leaves
Preparation
Preheat oven to 425°F.
Arrange bread on baking sheet. Evenly rub with garlic, then brush with Olive Oil. Bake 10 minutes or until golden. Evenly spread Pasta Sauce on bread, then top with cheese. Bake 5 minutes or until cheese is golden. Sprinkle with basil.
Serves
Makes about 20 pieces
Preparation Time
10 minutes
Cooking Time
15 minutes
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