October 23, 2014

Artichoke & Spinach Dip

ArtichokeSpinach-Dip

2 8-oz. pkgs. light cream cheese 8 oz. pkg. light sour cream 1 c. parmesan cheese 2 small cans artichokes, diced 10 oz. pkg. frozen spinach 2 T. olive oil 1 T. marjoram flakes 1/2 T. red pepper flakes (dry) Mix all ingredients and put into a 2 … [Read more...]

Baked Crab Rangoon

Baked-Crab-Rangoon2

12 oz. flaked crab meat 8 oz. cream cheese ½ c. thinly sliced green onions ½ c. mayonnaise 24 won ton wrappers Preheat oven to 350°. Mix crab meat, cream cheese, onions and mayonnaise. Spray 24 medium muffi n cups with cooking spray. Gently place … [Read more...]

Toffee Butter Crunch

Toffee-Butter-Crunch2

12 oz. box Crispix® or Corn Chex® 1 c. butter ½ c. dark Karo® or other dark corn syrup 2 c. pecan halves 1 c. brown sugar ½ t. vanilla extract Preheat oven to 250°. Coat 9"x13" pan (or a large cookie pan) with cooking spray. In a small saucepan, … [Read more...]

Reuben Dip

8 oz. fat free cream cheese, softened 1/2 c. fat free sour cream 1 c. drained and chopped sauerkraut 1/2 c. cooked corn beef, finely chopped 2 t. chopped onion 1 T. ketchup 2 T. spicy brown mustard 1 c. grated Swiss cheese Set oven to 375°. … [Read more...]

Best Deviled Eggs Ever

Best-Deviled-Eggs-Everweb

Fresh eggs (amount you want to serve) Marzetti’s® coleslaw dressing Salt and pepper Paprika Dash of Tabasco® sauce 2 T. or more minced capers Place eggs in a pot and just cover with cold water. Bring to boiling, then shut off heat and cover with … [Read more...]

Coffee Bananas Foster Smoothie

1 1/2 c. strong coffee, chilled 1/2 t. cinnamon 2 T. brown sugar 2 small ripe bananas 6 oz. vanilla yogurt 1/2 c. fat-free half & half 1 c. ice cubes In a blender, combine all ingredients and blend well. Pat Sullivan, Bozeman … [Read more...]

Grilled Chicken Nachos

1 oz. baked tortilla chips ¼ c. drained, low sodium black beans, heated 4 oz. grilled lean boneless, skinless chicken breast, cut into small cubes 2 T. salsa con queso 3 T. chopped tomato 2 T. thinly sliced jalapeño pepper Lay chips on plate. Top … [Read more...]

Burrata Caprese with Balsamic Glaze

Burrata-3

1 small loaf of french bread, cut into 1-inch slices, toasted 7-8 grape tomatoes, cut in half 3-4 large basil leaves 1 container burrata (mozzarella filled with cream) or mozzarella cheese Balsamic glaze: 1½ c. balsamic vinegar ½ t. … [Read more...]

Crab Cakes with Lime Sauce

1 medium lime 1 c. Hellman’s® mayonnaise, divided 1 envelope Good Seasons® Italian Salad Dressing mix 2 T. dijon mustard 2 6-oz. cans crab meat, drained, flaked and small shells removed 25 Ritz® crackers, finely crushed, divided 2 T. chopped green … [Read more...]

Shrimp With Gnocchi

1 lb. fresh or frozen shrimp, peeled, deveined and tails removed 2 lb. gnocchi (frozen or dried) 1/2 c. butter 4 T. olive oil 1/2 c. white wine 1 t. garlic powder 1/4 t. salt 1/4 t. ground pepper 1/4 t. lemon pepper 1/4 t. Italian seasoning … [Read more...]