Eagle Cheese Bites from Hallmark™

Eagle Cheese Bites

Photo by Hallmark

Yield: 20 to 24 cheese bites

Ingredients:

  • One 8-oz. package cream cheese
  • 11⁄2 cups shredded white cheddar cheese 1⁄2 tsp. onion powder
  • 1⁄8 tsp. garlic powder
  • 1 cup finely shredded Parmesan cheese Round crackers for serving
  • Black peppercorns
  • 20 to 24 whole cashews

Directions:

  1. In a large bowl, mix together cream cheese, cheddar cheese, onion powder and garlic powder with an electric mixer. Chill in refrigerator for about 30 minutes.
  2. Spread shredded Parmesan in a shallow bowl or pan.
  3. Remove cheese mixture from refrigerator. Scoop about 1⁄2 tablespoon of cheese mixture into your clean hands and form a ball. Roll the ball in the Parmesan. Shape ball into a slight oval, and place atop a cracker. Add a cashew beak and 2 black peppercorns for eyes. Continue until you’ve run out of the cheese mixture.
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Roasted Garlic and Bean Dip

Recipe by Better Homes & Gardens™

Yield: 1 cup Dip

Servings: 8

 

Ingredients:

  • 1/4 cup olive oil
  • 6 cloves garlic
  • One 15-ounce can Great Northern or cannellini (white kidney beans), rinsed and drained
  • 1 to 2 tablespoon lemon juice
  • 1/2 teaspoon snipped fresh rosemary
  • 1/4 teaspoon salt
  • Assorted vegetable dippers, such as sweet pepper strips, Belgian endive leaves, and/or blanched cauliflower and/or broccoli florets
  • Fresh rosemary

 

Directions:

  1. In a small saucepan heat oil over medium-low heat. Add garlic; cook for 6 to 8 minutes or until garlic is softened and starting to brown, stirring frequently. Remove from heat; cool slightly.
  2. In a food processor or blender combine beans, lemon juice, snipped rosemary, salt, pepper, and garlic mixture. Cover and process or blend until smooth. If desired, garnish dip with rosemary sprig. Serve with vegetable dippers.

 

 

Tip:

To blanch cauliflower and/or broccoli, cook cauliflower and/or broccoli florets in a pot of boiling water for 1 to 2 minutes or until bright and crisp-tender; drain. Immediately transfer to a bowl of ice water to stop cooking; drain again.

 

 

Deviled Eggs with Old Bay Shrimp

Yield: 24
Ingredients:
  • 24 rock or bay shrimp
  • 1 c. white wine vinegar
  • 12 hard-boiled eggs
  • 1/2 c. mayonnaise
  • 2 tbsp. dill pickle juice
  • 1 tsp. Old Bay seasoning
  • 1/2 tsp. salt
  • pinch Old Bay seasoning
  • 24 sprig fresh dill

 

Directions: 
  1. In a large bowl, combine 24 cooked and peeled rock or bay shrimp and 1 cup of white wine vinegar; refrigerate for 30 minutes. Meanwhile, in a food processor, blend the yolks from 12 hard-boiled eggs (halved whites reserved), 1/2 cup of mayonnaise, 2 tablespoons of dill pickle juice, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of salt until smooth.
  2. Drain the shrimp and set them aside. Distribute the filling among the reserved egg-white halves and sprinkle each with a pinch of Old Bay seasoning. Top each deviled egg with a pickled shrimp and a sprig of fresh dill. Serve immediately.

Ham Balls with Brown Sugar Glaze

Recipe by Taste of Home©

Ingredients:

  • 1 pound fully cooked ham, cubed
  • 1 pound ground pork
  • 1 cup whole milk
  • 1 cup crushed cornflakes
  • 1 large egg, lightly beaten
  • 1/4 cup packed brown sugar
  • 1 tablespoon ground mustard
  • 1/2 teaspoon salt

 

GLAZE:

  • 1 cup packed brown sugar
  • 1/4 cup vinegar
  • 1 tablespoon ground mustard

Directions:

 

  1. Preheat oven to 350°. Pulse ham in batches in a food processor until finely ground. Combine with the next seven ingredients just until mixed. Shape into 1-in. balls; place in a single layer on greased 15×10-in. rimmed baking pans.
  2. For glaze, cook and stir all ingredients in a small saucepan over medium heat until sugar is dissolved. Spoon over ham balls. Bake until ham balls are just beginning to brown, 30-35 minutes, rotating pans and carefully stirring halfway through. Gently toss in glaze. Serve warm.

 

 

Nutrition Facts

1 meatball: 52 calories, 2g fat (1g saturated fat), 11mg cholesterol, 113mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 3g protein.

Originally published as Ham Balls in Country Pork

Smokey Bacon Wraps Recipe

Recipe by Taste of Home

Smokey Bacon Wraps

Photo by Taste of Home©

Ingredients:

  • 1 pound sliced bacon
  • 1 package (16 ounces) miniature smoked sausage links
  • 1/3 cup packed brown sugar

 

Directions: 

  1. Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage.
  2. Place in a foil-lined 15x10x1-in. baking pan. Sprinkle with brown sugar.
  3. Bake, uncovered, at 400° for 30-40 minutes or until bacon is crisp and sausage is heated through.

 
Nutrition Facts

1 piece: 90 calories, 7g fat (2g saturated fat), 18mg cholesterol, 293mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 5g protein.
Originally published as Smoky Bacon Wraps in Quick Cooking January/February 2001

Garlic-Parmesan Cheese Ball

Recipe by Taste of Home©

 

Yield: 2 cups/1 Cheeseball

Garlic Parmesan Cheese Ball

Photo by Taste of Home©

 

Ingredients: 

 

  • 11 ounces cream cheese, softened
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder or 1/2 to 1 teaspoon minced garlic
  • 3/4 cup chopped walnuts, optional
  • Assorted fresh vegetables and/or crackers

 

 

 

Nutrition Facts: 

2 tablespoons: 98 calories, 10g fat (5g saturated fat), 21mg cholesterol, 109mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.

 

 

Originally published as Parmesan Cheese Spread in Simple & Delicious November/December 2007

Homemade Pumpkin Pie Spice/Spiced Nuts Recipes by Taste of Home©

For a delicious spice to add to pumpkin pie, try this spice blend. The blend can also be added to spiced nut blends.—Mary Dixon, Catlin, Illinois

Makes 30 Servings

Homemade Pumpkin Pie Spice

Photo by Taste of Home©

Yield: Approximately  2-1/2 tablespoons.

Ingredients:

  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

 

 

 

Directions:

  1. Mix all ingredients. Store in an airtight container in a cool, dry place up to 6 months.
  2. Homemade Pumpkin Pie Spice may be used as a substitute for store-bought pumpkin pie spice or to prepare the following recipe: Spiced Nuts.

 

Originally published as Homemade Pumpkin Pie Spice in Country Woman November/December 1995

 

 

Spiced Nuts

Yield: 6 cups

Ingredients:

  • 1 egg white
  • 1 teaspoon water
  • 2 cans (12 ounces each) salted mixed nuts
  • 1/2 cup sugar
  • 1 tablespoon Homemade Pumpkin Spice (recipe above)

 

Directions: 

  1. In a small bowl, beat egg white until frothy. Add water; beat until soft peaks form. Stir in nuts; toss to coat. Combine sugar and spice; stir into nut mixture. Spread nuts evenly on a greased 15-in. x 10-in. x 1-in. baking pan.
  2. Bake at 325° for 25-30 minutes, stirring occasionally. Cool on waxed paper.

 
Originally published as Spiced Nuts in Country Woman November/December 1995, p21