Healthy: Cream Cheese Bites, Mozzarella Skewers, Over-the-Top Popcorn, Hot Parmesan-Artichoke Dip, Mixed Berry Crumble, Cake Batter Rice Krispies
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Tomorrow is New Year’s Eve, we like to get together with friends and do a bunch of appetizers. Here is what I’m going to make:
Cream Cheese Bites
snoelles – Orig. source unknown
Roll out the crescent rolls into to rectangles and press seams. Combine the first four ingredients and spread onto dough. Roll the dough and refrigerate for 15 minutes. Slice the rolls and place on baking sheet cut side down. Bake at 350 for 10-15 minutes.
Recipe courtesy Sandra Lee
2/3 cup olive oil and vinegar salad dressing (recommended: Newman’s Own)
1 packet (1.06 ounces) herbs marinade mix (recommended: McCormick Grill Mates)
16 ounces fresh mozzarella in water, cut into 1-inch pieces
24 cherry tomatoes
1 red onion, cut into 1-inch pieces
1 sourdough baguette, cut into 24 (1-inch) pieces
10-inch bamboo skewers, soaked in water at least 1 hour prior to grilling
Stir together salad dressing, herb marinade packet, and 1/2 cup water. Set aside. Place cheese and vegetables in a resealable bag and pour in marinade. Seal and marinate in refrigerator for 1 to 4 hours. Thread the skewers by alternating vegetables, cheese, and bread. Brush bread with some of the leftover marinade mixture and save the rest for garnish. Set up grill for direct cooking over medium heat. Lightly oil the grilling grates and place the skewers on the grill. Cook for 2 to 3 minutes per side, turning once. Bread should be toasted and cheese softened. Serve right off the grill drizzled with additional marinade.
Makes 2 to 3 servings.
Cook 4 bacon slices in a large skillet over medium-high heat 10 minutes or until crisp; remove bacon, and drain on paper towels. Coarsely chop bacon. Pour 1 (1.3-oz.) bag popped microwave popcorn into a large bowl. Toss with bacon, ¼ cup grated Parmesan cheese, 4 Tbsp. melted butter, and 2 tsp. buttermilk Ranch dressing mix. Sprinkle with ¼ tsp. freshly ground pepper, and serve immediately.
Hot Parmesan-Artichoke Dip
2-1/4 cups or 18 servings, 2 Tbsp. each
HEAT oven to 350°F. Mix all ingredients except tomatoes and onions. SPOON into shallow ovenproof dish or 9-inch pie plate. BAKE 20 to 25 min. or until hot and bubbly. Sprinkle with tomatoes and onions. Serve with WHEAT THINS Crackers.
Make Ahead: Mix all ingredients except tomatoes and onions until well blended. Spoon into pie plate; cover. Refrigerate up to 3 days. Bake at 350°F for 25 to 30 min. or until lightly browned. Sprinkle with tomatoes and onions.
Variations: Prepare as directed, using one of the following flavor options: Spicy Artichoke Dip: Add 1 drained 4-oz. can chopped green chilies. Spinach-Artichoke Dip: Add 1 thawed and well-drained 10-oz. pkg. frozen chopped spinach. Zippy Artichoke Dip: Add 1 tsp. hot pepper sauce.
Mixed Berry Crumble
Amy – amylz
Recipe courtesy Sandra Lee, 2007
2 (12-ounce) bags frozen mixed berries, thawed
1/2 cup dried cranberries
1/3 cup cranberry juice cocktail
1/4 cup quick cooking tapioca
1/2 teaspoon ground cinnamon
1 cup sugar
For crumble topping:
1/2 cup baking mix
3/4 cup whole-grain cereal
1 cup almond biscotti (about 4 to 5 cookies), crushed
2 tablespoons butter, melted
Serving suggestions: vanilla ice cream or whipped topping
Combine mixed berries, dried cranberries, cranberry juice, tapioca, cinnamon, and sugar in bottom of a 4 or 5-quart slow cooker. Stir thoroughly. Cover and cook on high setting for 2 to 4 hours. For crumble topping: Preheat oven to 350 degrees F, 30 minutes before serving, Line a baking sheet with aluminum foil and set aside. In a medium bowl, combine crumble topping ingredients. Spread out on prepared baking sheet and bake for 12 to 18 minutes or until crisp and golden brown. Sprinkle crumble topping over warm berry mixture.Serve with vanilla ice cream or with whipped topping., if desired.
3 Tbsp. butter
1 (10 oz.) bag of mini-marshmallows
1/4 cup yellow cake mix (the dry cake mix, not prepared into a batter!)
6 cups crispy rice cereal
1 (1.75 oz.) container of sprinkles
Melt butter in a large saucepan over low heat and add marshmallows. Stir until they begin to melt, adding in (dry) cake mix one spoonful at a time so its combined. Stir in cereal so it is completely coated with marshmallow mixture. Sprinkle in half of the sprinkles and mix. Press into a baking dish (any size will do) and top with remaining sprinkles. Let sit for about 30 minutes before cutting. I find spraying a knife with nonstick spray helps to cut them.
Ali’s Tip: I actually increased the cake batter to 1/3 cup for my recipe to give it a little extra cake batter kick (the 1/4 cup seemed just a little too subtle to me), but add as much in as you like!
***Note: Many readers have asked what to do with the remaining cake mix. If you would like to use it to whip up a batch of cake mix cookies, just measure out 6 oz. of the remaining cake mix, and combine it with 1/4 cup vegetable or canola oil, and 1 egg. Stir until mixed. Then form into cookie dough balls, and bake in a 350 degree oven for 10-12 minutes.***
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