Hot Artichoke Dip

Ingredients:

• 1 envelope onion soup mix (herb & garlic optionally)
• 1 14 oz can artichoke hearts
• 1 8oz container sour cream
• 1 cup mayonnaise
• 1 cup shredded cheese
• 1/2 8 oz container of light cream cheese
• Salt & pepper to taste
• Optional: add crab and/or 6 chicken breasts

Directions:

Prep Time: 5 min Total Time: 35 min Yield: 6

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a casserole dish (or two, to keep one hot while serving the other).
3. Bake uncovered 30 minutes or until heated through.
4. Optional: place dip mixture over chicken and bake for 30 min. at 400 degrees or until chicken is done.

Approx. Calories xxx per serving

Raspberry Summer Sensation

Ingredients:

• 2 cups raspberry sorbet or sherbert
• 1 cup cold 1% milk
• 1 pkg vanilla fat free instant pudding
• 3 cups thawed light cool whip topping
• 1 cup raspberries

Directions:

Prep Time: 15 min Total Time:3 hrs 30 min Yield: 12

1. Line 9x5-inch loaf pan with foil and spoon sorbet into pan, freeze 10 min.
2. While sorbet is freezing, pour milk into large bowl and add dry pudding mix and beat with whisk for 2 min. or until well blended.
3. Gently stir in whipped topping and spread over sorbet in pan.
4. Freeze 3 hours or overnight.
5. To unmold invert pan onto plate and remove foil. Top with fresh raspberries just before serving. Let stand 10 min. to soften before cutting into 12 slices.

Approx. Calories 125 per serving

Pinecone Cheese Spread

Ingredients:

• 1 package light cream cheese
• 2 cups tex mex cheese, shredded
• 2 tbsp Dijon mustard
• 2 tbsp canned green chillies, chopped
• 1/3 cup sliced almonds, toasted

Directions:

Prep Time: 20 min Total Time:2 hrs 35 min Yield: 16

1. Place cream cheese, shredded cheese, and mustard in blender and processed until well blended.
2. Stir in chillies and place in freezer for 20 min.
3. Place on sheet of wax paper, shape into a 4-inch oval to resemble a pinecone.
4. Insert almonds in rows to completely cover oval and cover.
5. Refrigerate at least 2 hours then let stand 15 min at room temp. before serving.

Approx. Calories xx per serving

Luscious Cream Puffs

Ingredients:

• 1/2 package (400 g) frozen puff pastry
• 1 cup milk
• 1 package vanilla instant pudding
• 1/2 cup thawed cool whip topping
• 1 tbsp chocolate chips

Directions:

Prep Time: 30 min Total Time: 45 min Yield: 9

1. Preheat oven to 400 degrees.
2. On lightly floured surface, roll pastry out to 10 inch square and cut into 9 3-inch rounds using cookie cutter.
3. Place on ungreased baking sheet and bake 10 minutes then let cool completely.
4. While baking pour milk into large bowl, add pudding mix and beat with whisk for 2 min. or until well blended.
5. Gently stir in whipped topping, cover and refrigerate for 15 min.
6. Cut cream puffs horizontally in half and spoon mixture of pudding evenly onto bottom halves of cream puffs and cover with tops.
7. Drizzle melted chocolate over. Serve immediately or refrigerate until ready to serve.

Approx. Calories xx per serving

Stuffed Turkey Roast

Ingredients:

• 2 oz goat cheese
• 3 tbsp melted butter
• 1 tbsp fresh rosemary, chopped
• 1 clove garlic, minced
• 123 ml bread crumbs
• 1 2lb turkey roast
• 350 ml vodka
• 1/2 cup cranberry juice
• 1 onion, quartered
• 2 carrots, disked
• 2 sweet potatoes, disked
• 1 bay leaf

 

Directions:

Prep Time: 20 min Total Time: 80 min Yield: 8

1. Preheat oven to 325 degrees.
2. In a bowl, combine cheese, melted butter, rosemary, garlic, and bread crumbs, pepper generously.
3. Place roast in oven-proof casserole dish and slash deeply every inch, without cutting clean.
4. Fill slashes with cheese and crumb mixture.
5. Pour the vodka and juice in to the dish, add vegetables and bay leaf, cover and bake 40 minutes. Uncover and bake another 20 minutes.
6. Carve and serve.

Approx. Calories xx per serving

Smoked Gouda Tilapia Rolls

Ingredients:

• 4 large slices prosciutto
• 4 fillets of tilapia
• 1 1/2 tbsp Dijon mustard
• 1 tbsp chopped chives
• 4 sticks smoked gouda, 1 oz each
• 12 spears asparagus, plunged into boiling water for 3 min.
• 1 tbsp butter
• 2 tsp flour
• 1 cup chicken stock
• 1/2 cup lemon vodka
• Salt & freshly ground pepper, to taste

Directions:

Prep Time: 8 min Total Time: 20 min Yield: 4

1. Lay prosciutto on a work surface and place fish fillets on top.
2. Spread with mustard, sprinkle with chives and seasoning.
3. Roll up 1 stick of cheese and 3 asparagus spears in each ham/fish layer, and secured with toothpicks.
4. Melt butter in a skillet and sauté rolls until golden and set aside.
5. Add flour to skillet and cook 1 minute, then whisk in chicken stock, vodka and bring to boil, then simmer 2-3 minutes.
6. Add fish rolls to skillet, cover and continue cooking 5-7 minutes.
7. Add any further seasoning and serve.

Approx. Calories xx per serving

Artichoke Wonton Cups

Ingredients:

• 1 cup freshly grated parmesan cheese
• 1 cup mayonnaise
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 cups shredded mozzarella cheese
• 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
• 1 (12 ounce) package wonton wrappers

Directions:

Prep Time: 30 min Total Time: 1 hr  Yield: 4 dozen

1. In a small mixing bowl, combine the Parmesan cheese, mayonnaise, onion powder and garlic powder, mix well. Stir in the mozzarella cheese and the chopped artichokes; set aside.
2. Coat one side of each wonton wrapper with non-stick cooking spray; press greased side down into miniature muffin cups.
3. Bake at 350' for 5 minutes or until edges are lightly browned. WATCH CAREFULLY to prevent over-browning!.
4. Fill each cup with 1 tablespoons artichoke mixture.
5. Bake 5-6 minutes or until golden brown. Serve warm.

Approx. Calories 75 per serving

Bacon Wrapped Stuffed Shrimp

Ingredients:

• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• 1 dash fresh ground pepper
• 1 dash red pepper
• 1 dash allspice
• 5 pieces of thin sliced bacon
• 5 large peeled and veined shrimp
• 6 slices fresh jalapenos peppers (or if it’s getting too hot, mushrooms)
• 1 ounce monterey jack pepper cheese

Directions:
Prep Time: 30 mins Total Time: 40 mins Yield: 5
1. Preheat oven to broil while blending the spices in a small bowl, then set this aside.

2. Cook the bacon in a frying pan over medium/high heat, but don't cook it all the way to crispy or brown. About 3 minutes per side, then drain on paper towels.

3. Cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open. (This will make a pocket for the cheese & pepper).

4. Place the shrimp onto paper towels to drain off excess water (if from frozen).

5. Place one slice of the pepper into the slit on the back of a shrimp.

6. Cut an inch-long chunk of cheese (about 1/4 inch thick), and place it on the pepper slice.

7. Wrap a piece of bacon around the shrimp, starting where the cheese is, start wrapping the thinnest end of the bacon and once wrapped slide a skewer through the shrimp, starting with the end where the cheese is and piercing through.

8. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.

9. Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp, then broil for 3 to 4 minutes or until the bacon begins to brown and the cheese begins to ooze.

10. Serve over a bed of rice if desired as a meal or dip in ranch sauce for an appetizer.

Approx. Calories  525  per serving