Spi
cy Sausage Cheese Puffs
Ingredients:
•1/4 pound spicy pork sausage
•3/4 cup Bisquick baking mix
•1 cup (4 oz) cheddar cheese, shredded
•3 tablespoons water
•2 tablespoons canned chopped green chilies, drained
Directions:
1.In a large skillet, cook sausage until no longer pink; drain fat and set sausage aside to completely cool.
2.Mix together Bisquick and cheese; stir in water, green chilies and cooled sausage.
3.Shape dough into small balls (about 1 inch each); place 2 inches apart on ungreased cookie sheet.
4.Bake at 400°F for 12-14, or until golden brown.
5.Serve warm with mustard on the side.
For a variation of these cheese puffs, substitute 1 lb. ground turkey or ground beef for the sausage and serve with barbecue sauce on the side.
cy Sausage Cheese PuffsIngredients:
•1/4 pound spicy pork sausage
•3/4 cup Bisquick baking mix
•1 cup (4 oz) cheddar cheese, shredded
•3 tablespoons water
•2 tablespoons canned chopped green chilies, drained
Directions:
1.In a large skillet, cook sausage until no longer pink; drain fat and set sausage aside to completely cool.
2.Mix together Bisquick and cheese; stir in water, green chilies and cooled sausage.
3.Shape dough into small balls (about 1 inch each); place 2 inches apart on ungreased cookie sheet.
4.Bake at 400°F for 12-14, or until golden brown.
5.Serve warm with mustard on the side.
For a variation of these cheese puffs, substitute 1 lb. ground turkey or ground beef for the sausage and serve with barbecue sauce on the side.
Raspberry Ch
eese Spread
Ingredients:
•4 oz 1/3 Reduced Fat Philadelphia brand cream cheese, softened
•1 cup mayonnaise
•2 cups (8oz) mozzarella cheese, shredded
•2 cups (8oz) cheddar cheese, shredded
•3 green onions, finely chopped
•1 cup chopped pecans
•1/4 cup seedless raspberry preserves
Directions:
1.In a large bowl, beat cream cheese and mayonnaise until smooth.
2.Stir in cheeses and onions; add in pecans. Mix well.
3.Line a 9 inch pie dish with plastic wrap and spread cheese evenly into dish.
4.Refrigerate for about 1 hour, or until set
5.When ready to serve, invert onto a serving dish; spread preserves over top
6.Serve with assorted crackers
eese SpreadIngredients:
•4 oz 1/3 Reduced Fat Philadelphia brand cream cheese, softened
•1 cup mayonnaise
•2 cups (8oz) mozzarella cheese, shredded
•2 cups (8oz) cheddar cheese, shredded
•3 green onions, finely chopped
•1 cup chopped pecans
•1/4 cup seedless raspberry preserves
Directions:
1.In a large bowl, beat cream cheese and mayonnaise until smooth.
2.Stir in cheeses and onions; add in pecans. Mix well.
3.Line a 9 inch pie dish with plastic wrap and spread cheese evenly into dish.
4.Refrigerate for about 1 hour, or until set
5.When ready to serve, invert onto a serving dish; spread preserves over top
6.Serve with assorted crackers
M
ini Bagel Bacon-Tomato Melts
Ingredients:
•12 mini bagels split
•6 Roma tomatoes, sliced into 24 slices
•12 bacon strips, cooked and halved
•2 cups (8 oz) mozzarella cheese, shredded
Directions:
1.Place bagel halves, cut side up, onto ungreased cookie sheet
2.Top each half with sliced tomato and bacon strips
3.Sprinkle mozzarella cheese atop each bagel half
4.Broil for about 5 minutes
In order to serve warm, have several halved bagels, sliced tomatoes, cooked bacon and shredded cheese ready to go. Simply assemble and broil when these yummy bites start to run low.
ini Bagel Bacon-Tomato MeltsIngredients:
•12 mini bagels split
•6 Roma tomatoes, sliced into 24 slices
•12 bacon strips, cooked and halved
•2 cups (8 oz) mozzarella cheese, shredded
Directions:
1.Place bagel halves, cut side up, onto ungreased cookie sheet
2.Top each half with sliced tomato and bacon strips
3.Sprinkle mozzarella cheese atop each bagel half
4.Broil for about 5 minutes
In order to serve warm, have several halved bagels, sliced tomatoes, cooked bacon and shredded cheese ready to go. Simply assemble and broil when these yummy bites start to run low.
Apple Cider Cheese Fondue
Ingredients:
•3/4 cup apple cider or natural apple juice
•2 cups (8oz) cheddar cheese, shredded
•1 cup (4oz) Swiss cheese, shredded
•1 tablespoon cornstarch
•Ground black pepper
•4 large Granny Smith Apples, sliced
•1 loaf French bread, cubed
Direction:
1.In a large saucepan, bring cider or juice to a boil over medium heat.
2.Reduce heat; slowly stir in chesses along with cornstarch and pepper to taste.
3.Cook for about 3-4 minutes, stirring frequently until cheese is melted.
4.Transfer fundue to ceramic fondue pot or slow cooker; keep warm.
5.Serve accompanied by bread cubes and apple slices.
Ingredients:
•3/4 cup apple cider or natural apple juice
•2 cups (8oz) cheddar cheese, shredded
•1 cup (4oz) Swiss cheese, shredded
•1 tablespoon cornstarch
•Ground black pepper
•4 large Granny Smith Apples, sliced
•1 loaf French bread, cubed
Direction:
1.In a large saucepan, bring cider or juice to a boil over medium heat.
2.Reduce heat; slowly stir in chesses along with cornstarch and pepper to taste.
3.Cook for about 3-4 minutes, stirring frequently until cheese is melted.
4.Transfer fundue to ceramic fondue pot or slow cooker; keep warm.
5.Serve accompanied by bread cubes and apple slices.
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