COLD APPETIZERS

Shrimp and Cucumber Canapes

Ingredients:

1/2 cup ketchup 1/4 teaspoon hot pepper sauce

4 teaspoons Creole seasoning, divided 1 package (8 ounces) cream cheese, softened
1 tablespoon finely chopped onion 24 English cucumber slices
1 tablespoon finely chopped green pepper 24 peeled and deveined cooked medium shrimp
1 tablespoon finely chopped celery 2 tablespoons minced fresh parsley
Procedures:
1. For cocktail sauce, in a small bowl, combine the ketchup, 2 teaspoons Creole seasoning,
onion, green pepper, celery and pepper sauce. In another bowl, combine cream cheese
and remaining Creole seasoning.

2. Spread or pipe cream cheese mixture onto cucumber slices. Top each with a shrimp and
cocktail sauce. Sprinkle with parsley.

Tortellini & Shrimp Skewers with Sun-Dried Tomato Sauce

Ingredients: Skewers:

1 package (8 ounces) cream cheese, softened 1 package (9 ounces) refrigerated spinach

½ cup sour cream tortellini
¼ cup fresh basil leaves 2 tablespoons olive oil
¼ cup oil-packed sun-dried tomatoes 1 pound peeled and deveined cooked
¼ cup reduced-fat mayonnaise shrimp (31-40 per pound)
¼ cup 2% milk 32 frilled toothpicks
2 garlic cloves
½ teaspoon Louisiana-style hot sauce
¼ teaspoon salt
¼ teaspoon pepper
Procedures:
1. Combine first 10 ingredients in a food processor; pulse until blended. Remove to a small bowl;
refrigerate, covered, until serving.

2. Cook tortellini according to package directions. Drain; rinse with cold water and drain again.
Toss with oil. Thread tortellini and shrimp onto toothpicks. Serve with sauce.
 Pickled Pepperoncini Deviled Eggs

Ingredients:

6 hard-boiled large eggs ¼ teaspoon salt

1 jar (16 ounces) garlic and dill pepperoncini 1/8 teaspoon pepper
1 medium ripe avocado, peeled and pitted 1 tablespoon minced sweet red pepper
1 tablespoon minced fresh cilantro, divided ¼ teaspoon chili powder
Procedures:
1. Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks. Stir in 1
teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice.
Add 3 tablespoons minced pepperoncini and the whole avocado; mash with a fork until
smooth. Stir in 2 teaspoons cilantro, salt and pepper.

2. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a
medium star tip. Transfer avocado mixture to bag. Pipe into egg whites, swirling it
upward to resemble Christmas trees. Sprinkle trees with minced red pepper, chili powder
and remaining cilantro.

3. Cut open and seed one larger pepperoncini; slice into 12 small diamond shapes to top
Christmas trees. Refrigerate, covered, until serving. Save remaining pepperoncini for
another use.
Avocado Goat Cheese Truffles

Ingredients:

1 package (8 ounces) cream cheese, softened ¼ teaspoon crushed red pepper flakes
½ cup shredded pepper jack cheese 1 green onion, minced
¼ cup fresh goat cheese 1 tablespoon minced fresh cilantro
1 garlic clove, minced 3 medium ripe avocados, peeled
1 teaspoon grated lime zest 1 tablespoon lime juice
1 teaspoon olive oil 2 cups salted pumpkin seeds or pepitas,
½ teaspoon chili powder finely chopped
Pretzel sticks, optional
Procedures:
1. In a small bowl, beat cheeses, garlic, lime zest, oil, chili powder and pepper flakes until blended.
Stir in onion and cilantro. Refrigerate 1 hour or until firm.

2. With a small melon baller, scoop out avocado balls onto a baking sheet; sprinkle with lime juice.
Shape 1-1/2 teaspoons cheese mixture around each ball, then roll in pumpkin seeds. Place on a
waxed paper-lined baking sheet. Refrigerate until serving. If desired, serve with pretzel sticks.
 Beefy Taco Dip

Ingredients:

1 package (8 ounces) cream cheese, softened 4 cups shredded lettuce

1 cup sour cream 2 medium tomatoes, diced
¾ cup mayonnaise 1 small onion, diced
1 pound ground beef 1 medium green pepper, diced
1 envelope taco seasoning Tortilla chips
1 can (8 ounces) tomato sauce
2 cups shredded cheddar or Mexican cheese blend
Procedures:
1. In a small bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Spread
on a 12- to 14-in. pizza pan or serving dish. Refrigerate for 1 hour.

2. In a saucepan over medium heat, brown beef; drain. Add taco seasoning and tomato
sauce; cook and stir for 5 minutes. Cool completely. Spread over cream cheese layer.
Chill.

3. Just before serving, sprinkle with cheese, lettuce, tomatoes, onion and green pepper.
Serve with chips.
4.
Garbanzo-Stuffed Mini Peppers

Ingredients:

1 teaspoon cumin seeds

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
¼ cup fresh cilantro leaves
3 tablespoons water
3 tablespoons cider vinegar
¼ teaspoon salt
16 miniature sweet peppers, halved lengthwise
Additional fresh cilantro leaves
Procedures:
1. In a dry small skillet, toast cumin seeds over medium heat until aromatic, 1-2 minutes,
stirring frequently. Transfer to a food processor. Add garbanzo beans, cilantro, water,
vinegar and salt; pulse until blended.

2. Spoon into pepper halves. Top with additional cilantro. Refrigerate until serving.
 Cucumber-Stuffed Cherry Tomatoes

Ingredients:

24 cherry tomatoes
3 ounces cream cheese, softened
2 tablespoons mayonnaise
¼ cup finely chopped peeled cucumber
1 tablespoon finely chopped green onion
2 teaspoons minced fresh dill

Procedures:

1. Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes
onto paper towels to drain.

2. In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the
cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving.

Crab Phyllo Cups

Ingredients:

1/2 cup reduced-fat spreadable garden vegetable cream cheese

1/2 teaspoon seafood seasoning
3/4 cup lump crabmeat, drained
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
5 tablespoons chili sauce

Procedures:

1. In a small bowl, mix cream cheese and seafood seasoning; gently stir in crab. Spoon 2
teaspoons crab mixture into each tart shell; top with chili sauce.
 Shrimp Tartlets

Ingredients:

1 package (8 ounces) cream cheese, softened

1 & 1/2 teaspoons Worcestershire sauce
1 to 2 teaspoons grated onion
1 teaspoon garlic salt
1/8 teaspoon lemon juice
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1/2 cup seafood cocktail sauce
30 peeled and deveined cooked shrimp (31-40 per pound), tails removed
Minced fresh parsley and lemon wedges, optional
Procedures:
1. Beat first five ingredients until blended. Place tart shells on a serving plate. Fill with
cream cheese mixture; top with cocktail sauce and shrimp.

2. Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

Loaded Baked Potato Dip

Ingredients:

2 cups reduced-fat sour cream

2 cups shredded reduced-fat cheddar cheese
8 center-cut bacon or turkey bacon strips, chopped and cooked
1/3 cup minced fresh chives
2 teaspoons Louisiana-style hot sauce
Hot cooked waffle-cut fries

Procedures:

1. In a small bowl, mix the first 5 ingredients until blended; refrigerate until serving. Serve
with waffle fries.
 HOT APPETIZERS

Fried Ham and Cheese Roll

Ingredients:

8 slices bread
4 ounces ham sliced into thick strips
3 ounces cheese sliced into thick strips
1/4 cup pimento optional
3/4 cup Panko bread crumbs
2 pieces eggs beaten
2 cups cooking oil
1/2 cup mayonnaise
Instructions:
1. Remove the dark ends of the sliced bread.
2. Heat the cooking oil in a cooking pot.
3. Place the bread slices in a zip lock bag. Flatten using a rolling pin.
4. Spread mayonnaise on the flatten piece of bread
5. Arrange the ham, cheese, and pimento strips on the bread. Roll the bread until the filling is
covered. Secure with a toothpick.
6. Dip the rolled bread in beaten egg. Place the Panko bread crumbs in a large Ziploc bag and then
put the dipped rolls in. Shake until everything is covered with crumbs.
7. Fry in low to medium heat until the color turns golden brown (about 5 to 7 minutes).
8. Arrange the fried rolls in a plate line with paper towels.
9. Serve as a snack or slice into pieces and serve as an appetizer.

Crab Cake Stuffed Mushrooms

Ingredients:

 18 medium fresh mushrooms

 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
 1/3 cup mayonnaise
 3 tablespoons seasoned bread crumbs
 2 tablespoons grated Parmesan cheese
 1 garlic clove, minced
 Minced fresh parsley, optional
Directions

 Remove stems from mushrooms (discard stems or save for another use); set caps aside.
 In a small bowl, combine the crab, mayonnaise, bread crumbs, cheese and garlic. Stuff into
mushroom caps. Place on a greased baking sheet.
 Bake at 400° until mushrooms are tender, 20-25 minutes. If desired, sprinkle with parsley.
 Chicken Rangoon Egg Rolls

Ingredients

 1 package (8 ounces) cream cheese, softened

 1 tablespoon 2% milk
 2 teaspoons reduced-sodium soy sauce
 3/4 cup finely chopped cooked chicken
 1/2 cup shredded carrot
 2 green onions, thinly sliced
 1 garlic clove, minced
 1/2 teaspoon minced fresh gingerroot
 12 egg roll wrappers
 Oil for deep-fat frying
 Sweet-and-sour sauce, optional
Directions:

 In a small bowl, beat the cream cheese, milk and soy sauce; stir in the chicken, carrot,
onion, garlic and ginger.
 Place a 2 tablespoons filling in the center of one egg roll wrapper. (Keep remaining
wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over
filling. Fold sides toward center over filling. Moisten remaining corner with water; roll
up tightly to seal. Repeat.
 Fry egg rolls, in batches, until golden brown, 2-3 minutes on each side. Drain on paper
towels. If desired, serve with sweet-and-sour sauce.

Nacho Wings

Ingredients

 24 chicken wing sections

 1/2 cup butter, melted
 1 package (15-1/2 ounces) nacho-flavored tortilla chips, crushed
 2 cups shredded Mexican cheese blend or shredded cheddar cheese
 1 can (4 ounces) chopped green chiles
 1 cup chopped green onions
 Seeded jalapeno pepper slices, optional
 Optional toppings: Salsa, sour cream and guacamole
Directions

 Preheat oven to 350°. Dip wing sections in butter, then roll in crushed nacho chips. Bake wing
sections in a greased 15x10x1-in. baking pan until juices run clear, 45-50 minutes. Remove from
oven.
 Top with cheese, chiles, green onions and, if desired, jalapeno slices. Bake until cheese is melted,
about 15 minutes. Serve with toppings as desired.
 Pressure-Cooker Cilantro-Lime Chicken with Scoops

Ingredients
 1 pound boneless skinless  1-1/2 cups finely shredded
chicken breasts cheddar cheese
 1/2 cup reduced-sodium  1 medium sweet red pepper,
chicken broth finely chopped
 2 tablespoons lime juice  4 green onions, thinly sliced
 2 teaspoons chili powder  Baked tortilla chip scoops
 1-1/2 cups frozen petite corn  Minced fresh cilantro
(about 5 ounces), thawed
 1-1/2 cups chunky salsa
Directions:
 Place chicken in a 6-qt. electric pressure cooker; add broth, lime juice and chili powder. Lock
lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-
release pressure. A thermometer inserted in chicken should read at least 165°.

 Remove chicken; discard cooking juices. Shred chicken with 2 forks; return to pressure
cooker. Select saute setting and adjust for low heat. Add corn and salsa; cook and stir until
heated through, about 5 minutes. Press cancel.
 Transfer to a large bowl; stir in cheese, red pepper and green onions. Serve with tortilla
scoops; sprinkle with cilantro.

Baked Onion Dip

Ingredients:
 1 Tbsp. margarine
 1 large sweet onion, finely chopped
 1/3 cup KRAFT Light Mayo Reduced Fat Mayonnaise
 1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
 1/4 cup KRAFT Grated Parmesan Cheese
 1 Tbsp. chopped fresh parsley
 1/2 tsp. hot pepper sauce
 four-cheese thin woven wheat crackers
Procedure:
 Heat oven to 350ºF. Melt margarine in large skillet on medium heat. Add onions; cook 5
to 7 min. or until golden brown,
 stirring occasionally. Cool slightly.
 Mix mayo, cheeses, parsley and pepper sauce. Stir in onions. Spoon into small baking
dish.
 Bake 25 min. or until heated through. Serve with crackers.

Pepperoni Pizza Sliders

Ingredients:

 1 pkg. (12 oz.) dinner rolls (12 party-size rolls)

 1/2 cup CLASSICO Traditional Pizza Sauce
 1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided
 1/2 cup OSCAR MAYER Pepperoni slices (about 30 slices)
 1/4 cup butter, melted
 1 tsp. dried Italian seasoning
 1/4 tsp. garlic powder
 1 Tbsp. KRAFT Grated Parmesan Cheese
Procedure:
 Heat oven to 350°F.
 Remove rolls from package, but do not separate rolls. Cut block of rolls horizontally in
half; place bottom halves of rolls
 in 13x9-inch baking dish sprayed with cooking spray. Spread with pizza sauce; sprinkle
with half the mozzarella. Top
 with pepperoni and remaining mozzarella. Cover with tops of rolls.
 Mix butter, Italian seasoning and garlic powder until blended; drizzle over sandwiches.
Sprinkle with Parmesan; cover.
 Bake 25 min. or until heated through, uncovering for the last 5 min.

Crispy Coconut Chicken Fingers

Ingredients:
 1 egg
 1 cup BAKER'S ANGEL FLAKE Coconut
 1/2 cup flour
 1/2 tsp. salt
 1/4 tsp. black pepper
 1/4 tsp. garlic powder
 1-1/2 lb. boneless skinless chicken breast s, cut into 1-inch-wide strips
 1/3 cup butter or margarine, melted
Procedure:
 Heat oven to 400°F.
 Beat egg in shallow dish. Combine coconut, flour and seasonings in separate shallow
dish. Dip chicken strips, 1 at a time,
 in egg, then in coconut mixture, turning to evenly both sides of each strip.
 Place on rimmed baking sheet; drizzle with butter.
 Bake 25 min. or until chicken is browned and done, turning after 15 min.

Bacon-Wrapped Pickle Bites

Ingredients:
 8 CLAUSSEN Kosher Dill Mini Pickles
 3/4 cup PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
 12 slices OSCAR MAYER Bacon

Procedure:
 Heat oven to 375ºF.
 Drain pickles; pat dry with paper towel. Cut each pickle crosswise into 3 pieces; set
aside.
 Cover rimmed baking sheet with foil. Spread 1 Tbsp. cream cheese spread onto each
bacon slice. Cut crosswise in half.
 Wrap pickles with bacon, cream cheese sides down; place, seam sides down, on prepared
baking sheet.
 Bake 30 min. or until bacon is crisp, turning after 15 min. Cool slightly.

Mini Pizza Bites

Ingredients:
 48 ORE-IDA TATER TOTS (about 1/2 of 32-oz. pkg.)
 1/2 cup CLASSICO Traditional Pizza Sauce
 3/4 cup KRAFT Mozzarella & Parmesan Cheese Expertly Paired for Pizza
 24 slices OSCAR MAYER Pepperoni, cut into quarters
Procedure:
 Heat oven to 450ºF.
 Place 2 TATER TOTS in each of 24 mini muffin pan cups sprayed with cooking spray;
place on bottom oven rack. Bake10 min.
 Spray bottom of shot glass with cooking spray. Use (in twisting motion) to press warm
TATER TOTS onto bottoms andup sides of muffin pan cups to make shells.
 Spoon 1 tsp. pizza sauce into each shell; top with 1 rounded tsp. cheese and 4 pepperoni
pieces.
 Bake 15 min. Remove from oven. Let stand 5 min. before removing cups from pans to
serve
Submitted by:
Beverly Sophia Pastolero

Submitted to:
Mr. Ray Surriga