Creamy Dill Cucumber Toasts

Creamy Dill Cucumber Toasts

1 (8 ounce) package cream cheese, softened
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup mayonnaise
1 French baguette, cut into 1/2 inch thick circles
1 cucumber, sliced
2 teaspoons dried dill weed

In a medium bowl, mix together cream cheese, dressing mix and mayonnaise. Spread a thin layer of the cream cheese mixture on a slice of bread, and top with a slice of cucumber. Sprinkle with dill. Repeat with remaining ingredients.

Candy Cane Popcorn

This recipe would be perfect for gift bags. Make up a batch, divide them into baggies and pass them out to children at church, school, or put them on the buffet at your Christmas party!

Candy Cane Popcorn

1/2 cup popcorn kernels
4 ounces vanilla-flavored confectioners’ coating, or as needed
6 peppermint candy canes, crushed

Using an air popper, pop the popcorn, place into a large bowl, and discard kernels that didn’t pop. Melt the confectioners’ coating according to the package directions. Pour the melted coating over the popcorn, and sprinkle the crushed candy canes over the mixture. Using your hands, work the candy coating and crushed candy canes all through the popcorn. Let the mixture cool, and break apart into bite-size pieces.

Holiday Wreath Appetizer

1 package (8 oz.) cream cheese, softened

1/2 cup sour cream

Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.

Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.

In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves. Yield: 16 servings.

Artichoke and Spinach Dip

Artichoke and Spinach Dip

4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened

Preheat oven to 350 degrees. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins. In an 8×8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

Delicious Dipping Sauce

Delicious Dipping Sauce

1 cup grated Romano or Parmesan Cheese

1/4 tsp. red pepper flakes

1/2 cup olive oil

1 clove garlic, minced

1 loaf Italian Bread, cubed

Whisk together all ingredients except bread in a small bowl; mix together until well combined. Cover and refrigerate until ready to serve. Bring sauce to room temperature before serving with bread. Make 1 1/2 cups.

Yummy Cheese Ball

Yummy Cheese Ball

8 oz. pkg. cream cheese, softened

1 cup sharp cheddar cheese, shredded

4 oz. crumbled blue cheese

6 oz. pkg. dried cranberries

Assorted Crackers

Place all ingredients except for crackers into a food processor. Process until well combined. Shape cheese mixture into a ball on a length of plastic wrap. Wrap well and refrigerate overnight. Let stand at room temperature for 30 minutes before serving. Serve with crackers. Makes about 3 cups.

Holiday Spread

1 cup plus 1 tbsp. chopped almonds, divided

8 oz. pkg. crumbled feta cheese

7 oz. jar roasted red peppers, drained and chopped

1 clove garlic, minced

1 (8oz.) pkgs. cream cheese, softened

10 oz. pkg. frozen spinach, thawed and drained

Assorted Crackers or Pita Wedges

Line a 2 quart bowl with plastic wrap; sprinkle in 1 tbsp. almonds. In a separate large bowl, mix together 1/2 cup almonds, feta cheese, peppers, garlic, cream cheese, and spinach. Blend well. Press mixture into bowl over almonds. Cover and chill overnight. To serve, invert onto a serving dish. Remove plastic wrap. Press remaining almonds onto the outside. Serve with crackers. Makes about 7 cups.

Turkey Veggie Platter

This would be so much fun for the Kids Table at Thanksgiving Dinner. Serve with homemade Ranch Dressing. Yum!

Simply Great Punch

This was served at the Holiday Ideas 2011 party at the County Extension Office last week here in Harlan County. Yum!

Simple Great Punch

2 (46 oz.) cans fruit punch

1 (2 liter) bottle lemon-lime soda

1/2 gallon French vanilla ice cream

 

Pour chilled punch and soda into punch bowl. Scoop out entire half gallon of ice cream, and carefully slide into punch bowl. Makes 80 servings

Pineapple Salsa

2 cups chopped fresh pineapple
1 cup chopped red and/or green bell pepper
1/2 cup sweet onion slivers
1/4 cup lemon juice
3 tablespoons chopped cilantro
1 fresh jalapeno pepper, seeded and finely chopped (or more to taste)

Blend pineapple, bell pepper, onion, lemon juice, cilantro and jalapeno pepper in medium bowl. Refrigerate, covered for 4 to 24 hours, if desired, stirring occasionally. Serve with your favorite tortilla chips.

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