Eagle Cheese Bites from Hallmark™

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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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

National Macadamia Nuts Day – Sept. 4

Here are today’s five thing to know about Macadamia: Macadamia nuts are native to Australia. They are named for John Macadam, a Scottish born physician and chemist who promoted the nuts cultivation in Australia. The Macadamia Nut is one of Australia’s few contributions to the world’s food plants, and this rich, buttery nut is considered […]

via September 4th is National Macadamia Nut Day! — Foodimentary – National Food Holidays

Dolley Madison’s Cheese Straws

The following recipe is credited to First Lady Dolley Madison.

First Lady Dolley Madison

Dolley Payne Todd Madison (May 20, 1768 – July 12, 1849) was the wife of James Madison, President of the United States from 1809 to 1817.

According to Wikipedia, she was noted for her social gifts, which boosted her husband’s popularity as President. In this way, she did much to define the role of the President’s spouse, known only much later by the title First Lady – a function she had sometimes performed earlier for the widowed Thomas Jefferson.

Dolley Madison also helped to furnish the newly constructed White House. When the British set fire to it in 1814, she was credited with saving the classic portrait of George Washington.

In widowhood, she often lived in poverty, partially relieved by the sale of her late husband’s papers.”

Ingredients: 

• 4 c. sharp Cheddar cheese, finely grated, room temperature
• 1 c. butter, room temperature
• 3 c. flour
• 1/2 tsp. salt
• 1 1/2 tsp. paprika
• 1/2 tsp. oregano
• 1/2 tsp. dried parsley
• 1 tsp. garlic powder
• 1/4 tsp. white pepper

Directions: In a bowl, cream cheese and butter together. Add remaining ingredients and mix thoroughly to form dough.

Roll out dough on a floured board to 1/4″ thickness.  Using a sharp knife, cut into strips about 1/2″ x 4″ wide.  Place strips on an un-greased baking sheet.

Bake 400°F for 8 minutes until golden brown.

Yield: 6 dozen

Calories:  70 calories per serving

Source: Famous White House Recipes, The American Collection Cookbooks, Volume 1

Banana Ghosts and Berry Ghouls Recipe

Yield: 18 Servings (1-1/2 dozen)

Photo by Taste of Home©

Ingredients:

• 2 cups white baking chips
• 2 tablespoons shortening
• 3 medium firm ripe bananas
• 18 Popsicle sticks
• 1 package (14 ounces) vibrant green Wilton candy melts, melted
• 12 fresh strawberries, hulled
• 1 cup (6 ounces) semisweet chocolate chips, melted

 

Directions:

1. In a microwave, melt white chips and shortening; stir until smooth. Peel bananas; cut in half widthwise. Insert sticks into bananas. Dip into melted chips, coating fruit completely; allow excess to drip off. Insert stick into a styrofoam block to stand.
2. Insert a stick into each strawberry. Dip into green coating; allow excess to drip off. Insert into styrofoam block. Let stand until set. Using melted chocolate, pipe faces onto ghosts and ghouls.
3. Place on a waxed paper-lined baking sheet. Freeze for at least 20 minutes. Remove from freezer 10 minutes before serving.

Originally published as Banana Ghosts and Berry Ghouls in Ultimate Halloween 2012, p81

Jalapeno Spinach Dip

Photo by Taste of Home©

Yield: 1/4 cup each or 16 Servings

Ingredients: 

• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 2 packages (8 ounces each) cream cheese, softened
• 1 cup grated Parmesan cheese
• 1 cup half-and-half cream
• 1/2 cup finely chopped onion
• 1/4 cup chopped seeded jalapeno peppers
• 2 teaspoons Worcestershire sauce
• 2 teaspoons hot pepper sauce
• 1 teaspoon garlic powder
• 1 teaspoon dill weed
• Tortilla chips

Directions:
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

Tombstone Sandwiches

Yield: 14 Servings, approximately 14 “tombstones”

Photo by BH&G

Ingredients:

• 2 cups diced cooked chicken
• 1 cup diced celery (2 stalks)
• 1/2 cup diced green apple
• 3 slices bacon, crisp cooked, drained, and crumbled
• 1/2 cup dairy sour cream
• 1 cup mayonnaise or salad dressing
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper
• 28 slices firm whole wheat and/or rye bread, trimmed into tombstone shapes
• 1 8-ounce container whipped cream cheese
• Finely chopped toasted pecans
• Purple kale

Directions:

1. In a large bowl, combine chicken, celery, apple, and bacon.
2. In a medium bowl, stir together sour cream, mayonnaise, and lemon juice. Add to chicken mixture; stir to coat. Season to taste with salt and pepper. Cover; chill for 2 to 24 hours.
3. To make tombstone sandwiches, spread chicken salad on half of the bread tombstones. Top with remaining bread tombstones . Spread the edges of sandwiches with cream cheese and roll edges in pecans to coat. Use cream cheese to stick tombstones to plate. Add purple kale for a creepy ground cover.

Grilled Corn Dip Recipe

Yield: 5 cups or 20 servings

Photo by Taste of Home©

Ingredients: 

• 6 medium ears sweet corn, husks removed
• 1 large onion, chopped
• 1 jalapeno pepper, finely chopped
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon chili powder
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 tablespoons sliced green onions
• Tortilla chips

Tip: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Directions:

1. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning occasionally.
2. 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.
3. 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.
4. Bake, uncovered, at 400° for 25-30 minutes or until bubbly and golden brown.
5. Sprinkle with olives and green onions; serve with chips.

 

Originally published as Grilled Corn Dip in Taste of Home June/July 2008, p37

Gluten-Free Honey-Balsamic BBQ Meatballs

Yield: 24 meatballs

Photo by Iowa Girl Eats blogger Kristin Porter

Ingredients:

For the meatballs:

• 1/3 cup uncooked quinoa, rinsed well (OR 1/3 cup panko bread crumbs, but meatballs will not be gluten-free)
• 2/3 cup water
• 1lb lean ground beef
• 1 egg, whisked
• 1 large shallot OR 1/2 small onion, grated or minced
• 2 garlic cloves, microplaned or minced
• 1 Tablespoon Worcestershire sauce (check label to ensure Gluten-Free – Lea & Perrins brand is)
• 1/4 teaspoon dried thyme
• 1/8 teaspoon dried rosemary
• salt and pepper

For the Honey-Balsamic BBQ Sauce:

• 1 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1/4 cup honey
• 1 Tablespoon Worcestershire sauce (check label to ensure Gluten-Free: – Lea & Perrins brand is)
• 1 Tablespoon Dijon mustard
• 1/4 teaspoon garlic powder
• salt and pepper

Directions:

1. 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.
2. 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.
3. 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.
4. 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”.

For more information, check out the Iowa Girl Eats blog.