Pumpkin Spice Dip

Recipe by Diabetic Living Magazine

Pumpkin Spice Dip

Photo by Eating Well/Diabetic Living Magazine

 

Yield: 16 Servings

Ingredients:

  • 3 ounces reduced-fat cream cheese (Neufchatel), softened 
  • ¾ cup canned pumpkin (see Tip below)
  • 1 (6 ounce) container vanilla fat-free yogurt
  • 2 tablespoons packed brown sugar (see Tip)
  • 1 teaspoon pumpkin pie spice
  • 4 apples, sliced
  • 48 honey-wheat braided pretzel twists

 

Directions:

  1. In a medium bowl beat cream cheese with an electric mixer until light and fluffy. Beat in pumpkin, yogurt, brown sugar, and pumpkin pie spice. Serve dip with apple slices and honey-wheat braided pretzel twists.

 

 

*Tips:

If you have leftover pumpkin, transfer it to an airtight container or freezer bag. Refrigerate for up to 1 week or freeze up to 3 months.

It is not recommended using a sugar substitute for this recipe.

“Candy Corn” Quesadillas

Yield: 24 Servings/2 dozen

Candy Corn Quesadillas

Photo by Taste of Home©

Ingredients:

  • 1 rotisserie chicken, cut up
  • 1 jar (16 ounces) salsa
  • 1 cup frozen corn, thawed
  • 1/4 cup barbecue sauce
  • 1/2 teaspoon ground cumin
  • 1/2 cup butter, melted
  • 8 flour tortillas (10 inches)
  • 1 jar (15-1/2 ounces) salsa con queso dip, warmed
  • 4 cups (16 ounces) shredded Mexican cheese blend
  • 2-2/3 cups crushed nacho-flavored tortilla chips
  • 1/2 cup sour cream

 

Directions:

  1. In a Dutch oven, combine the first five ingredients; heat through, stirring occasionally. Brush butter over one side of each tortilla.
  2. Place one tortilla in a large skillet, buttered side down. Spread with 1 cup chicken mixture; top with another tortilla, buttered side up. Cook over medium heat 1-2 minutes or until bottom is lightly browned. Turn quesadilla.
  3. Spread 1/2 cup queso dip over quesadilla; carefully sprinkle cheese along outer edge. Cook, covered, 1-2 minutes or until cheese begins to melt.
  4. Remove to a cutting board. Sprinkle crushed chips over queso dip. Cut quesadilla into six wedges. Place a small dollop of sour cream at the point of each wedge. Repeat with remaining ingredients.

 

Nutritional Facts
1 wedge: 310 calories, 17g fat (9g saturated fat), 56mg cholesterol, 613mg sodium, 21g carbohydrate (2g sugars, 3g fiber), 15g protein.
Originally published as Candy Corn Quesadillas in Simple & Delicious October/November 2011, p11

 

 

 

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.

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

Ogre and Pumpkin Sliders

Ogre and Pumpkin Sliders

Photo by Taste of Home©

Yield: 5 Servings, approximately 10 Sandwiches

Ingredients:

  • 1 egg
  • 1 cup soft bread crumbs
  • 1/2 teaspoon salt
  • 1 pound ground turkey
  • 5 teaspoons prepared pesto
  • 3 miniature fresh mozzarella cheese balls, halved
  • 3 pimiento-stuffed olives, halved widthwise
  • 5 slices process American cheese
  • 10 hamburger buns, split

 

Directions:

  1. In a large bowl, combine the egg, bread crumbs and salt. Crumble turkey over mixture; mix well. Shape into ten 2-1/2-in. patties. Grill, broil or pan-fry for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear.
  2. Drop 1 teaspoon pesto onto five burgers; top each with a mozzarella ball half and an olive half.
  3. Cut eyes, nose and mouth from each cheese slice to create a jack-o’-lantern. Place cheese on five burgers; cook until cheese is slightly melted, about 30 seconds. Serve burgers on buns.
Originally published as Ogre and Pumpkin Sliders in Halloween Party Favorites 2009 2009, p13