Sunday, September 9, 2012

Appetizers - September 2012

Diva: Colleen

Jalapeno Popper Dip

2 8-oz pkgs cream cheese
1 c mayo
1 c parmesan cheese
4 cloves garlic-minced
1 4-oz can diced green chilies
1 4-oz can diced jalapenos, drained
8 oz bacon-crisp and crumbled
french bread or chips for dipping

Pre-heat oven to 350 degrees. Cook and crumble bacon, reserve 3 T for topping/garnish.  Combine cream cheese, mayo, parm., and garlic. Mix until smooth.  Add jalapenos and chilies.  Stir in bacon. Put in a glass baking dish and garnish with reserved bacon.  Bake 20-25 minutes, until hot and bubbly.  Enjoy!!


soy sauce
lemon juice

Boil artichokes until leaves easily pull off.  Mix mayo (about ¼ - ⅓ of a cup) with soy sauce and lemon juice (about a teaspoon of soy sauce and a squeeze of a lemon).  Mix sauce, adding more soy or lemon until you get it just the way you like it.

Garden Vegetable Salsa

2 zucchini, diced
1 c frozen corn
6 tomatoes, diced
1 jalepeno, minced
cilantro to taste
juice of one lime
salt and pepper to taste

Combine all ingredients, cover and refrigerate for at least 4 hours.  Serve with your favorite chips!

Lemony White Chocolate Mini Cheesecakes

1 package lemon snaps or small lemon cookies
4 8-oz pkgs cream cheese, softened
1 ¼ c sugar
10 oz white baking chocolate, melted and cooled
2 T all-purpose flour
2 T heavy whipping cream
2 T lemon juice
2 tsp grated lemon peel
2 tsp vanilla extract
4 eggs, lightly beaten
strawberries and mint leaves, optional

Place one cookie in bottom of cupcake papers inside muffin tins, set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into cupcake cups. Bake at 325° for 25-35 minutes or until centers are just set and top appears dull.
Refrigerate overnight. Garnish with strawberries and mint leaves iif desired.
Yield: 36 servings.
Adapted from Taste of Home magazine Cheesecakes edition

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