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
20 to 24 whole cashews
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.
Spread shredded Parmesan in a shallow bowl or pan.
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.
4 Old El Paso™ flour tortillas for burritos (8 inch; from 11-oz package)
1 tablespoon butter, melted
8 slices (about 1 oz each) Irish Swiss cheese
1 cup chopped leftover corned beef
1/2 cup well-drained sauerkraut
Thousand Island dressing, if desired
Heat nonstick griddle or large skillet over medium heat. Brush 1 side of each tortilla with melted butter; place tortillas, buttered side down, on griddle.
Top each tortilla with 1 cheese slice, 1/4 cup corned beef, 2 tablespoons sauerkraut and another cheese slice. Fold tortilla in half over filling. Cook 3 to 5 minutes, turning once, until golden brown and cheese is melted.
Cut each quesadilla into 4 wedges. Serve with Thousand Island dressing.
Can’t find Irish Swiss? A domestic Swiss cheese can be substituted.
You can use chopped corned beef from the deli if you don’t have leftovers.
In a 1-1/2-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 2-3 hours or until heated through. Serve with chips. Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1/4 cup (calculated without chips) equals 153 calories, 13 g fat (8 g saturated fat), 43 mg cholesterol, 205 mg sodium, 4 g carbohydrate, 1 g fiber, 6 g protein. Originally published as Jalapeno Spinach Dip in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p85
Scare up these tasty appetizers for your guests. (Photo by Hallmark™)
All you need to create these spooktacular mini pizzas are some refrigerated large flaky biscuits, a jar of pizza sauce and slices of mozzarella.
Pull apart the biscuit layers so each pizza crust is ⅓ to ½ of a biscuit. Add a spoonful of sauce. Then, use a cookie cutter to cut ghostly slices of mozzarella to cover the tops. Bits of chopped black olives were added for the ghosts’ eyes and mouths.
Bake according to the directions on the biscuit can.
Place a bit of cream cheese on the end of a baby carrot and place an almond slice face down on top. The almond should look like a fingernail on the carrot “finger”. Repeat until all carrots are finished.
Pour dressing in a bowl and stand a few carrot fingers upright in the bowl. Place the bowl on a platter and lay the remaining carrot fingers around the bowl.
Tip:Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
Cut corn from cobs. In a large skillet, saute the onion and jalapeno in butter for 2-3 minutes or until almost tender. Add corn and garlic; saute 1-2 minutes longer or until vegetables are tender. Remove from the heat.
In a large bowl, combine the mayonnaise, sour cream and chili powder. Stir in cheese and corn mixture. Transfer to a greased 2-qt. baking dish.
Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown.
Sprinkle with olives and green onions; serve with chips.
Combine ingredients for Honey-Balsamic BBQ Sauce in a saucepan then stir to combine. Bring to a boil over medium-high heat, stirring every so often, then reduce heat and simmer for 45 minutes or until sauce is thick and has lost its vinegary bite, stirring every so often.
Meanwhile, bring water to a boil in a small saucepan then add rinsed quinoa, cover with a lid, turn heat down to medium-low, and then cook until quinoa is tender, about 10 minutes. Fluff with a fork then cool slightly.
Preheat oven to 400 degrees. Line a baking sheet with foil then place a cooling rack on top and spray very well with nonstick spray. Set aside.
In a large bowl combine cooled quinoa, egg, shallot, garlic, Worcestershire sauce, dried thyme and rosemary. Stir to combine then add beef and mix to combine using hands. Separate mixture into eighths, then form three meatballs from each segment, to form 24 meatballs. Place on prepared cooling rack then bake for 15-17 minutes, or until no longer pink in the center. Add meatballs to sauce then turn heat down to low to keep warm, or transfer to a crock pot set to “warm”.