Thursday, May 28, 2009

My first post!

Well, here we are! I thought since we're at the beginning we'll start with Appetizer recipes that I love!

Here's one that my mom made when I was growing up and passed along to me. My kids love it and I frequently make it for any BBQ's, holiday parties....any party!

  • 2 8 oz. pkg. cream cheese
  • 2 c. shredded Cheddar cheese
  • 1 Tbsp. chopped pimento
  • 1 Tbsp. finely chopped green pepper
  • 1 Tbsp. finely chopped onion
  • 2 tsp. Worcestershire sauce
  • 1 tsp. lemon juice
Beat together the cheeses until well blended. Add rest of ingredients and mix well. Shape into a ball or spoon into a small bowl. Store in refrigerator
You may also opt to roll the cheese ball in grated or finely chopped nuts!
Serve with Triscuits, Ritz crackers or any other appetizer cracker!

This is another appetizer that my kids enjoy, and it's a great way for them to get veggies!

  • 1 baked pizza crust (you can use prebaked, Jiffy, Pillsbury, or homemade!)
  • 1 pkg. dry Ranch dressing mix
  • 2 8 oz. pkg. cream cheese
  • 1 cup mayonnaise or Miracle Whip
  • Chopped veggies: broccoli, cauliflower, carrots, black olives, tomatoes, mushrooms, green onion)
  • Shredded Cheddar cheese
Combine the dry Ranch dressing mix, cream cheese and mayonnaise or Miracle Whip. Spread on the baked pizza crust. Sprinkle with chopped veggies and cheese. Cut into serving size pieces. Store in the refrigerator.

Both my mom and I are diabetic, and I found this fruit dip recipe that we can enjoy!

  • 1 8 oz. cream cheese
  • 1 small pkg. vanilla sugar free pudding
  • 8 oz. Lite Cool Whip
  • Dash of rum extract
  • Dash of coconut extract
Cream pudding mix and cream cheese. Fold in Cool Whip and flavorings. Store in refrigerator.

Other appetizers we like include meatballs in different sauces (cream of mushroom soup, BBQ sauce, sweet & sour sauce), chicken wings in BBQ sauce, deviled eggs made with spicy brown mustard instead of regular mustard, and veggies/crackers with this dip:

  • 16 oz. sour cream (can be lowfat)
  • 2 c. mayonnaise or Miracle Whip
  • 1 pkg. Knorr vegetable soup mix.
  • 1 8 oz. can water chestnuts, finely chopped (optional)
  • 2 10 oz. pkgs. frozen spinach, thawed
Squeeze the frozen spinach until you've squeezed out as much liquid as possible. Chop. Mix together the sour cream, mayonnaise or Miracle Whip and vegetable soup mix. Add water chestnuts and spinach and stir well. Chill about 4 hours before serving.

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