Quote from Forum Archives on December 9, 2004, 5:37 pm

Posted by: jhbreneman <jhbreneman@...>

 

HEART TO HEART NEWSLETTER 
                    ENCOURAGEMENT TO WOMEN                    

 Compiled especially for YOU with LOVE by Lois Breneman

 

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12/9/04 FAVORITE APPETIZERS, CAKES AND BREAKFAST RECIPES

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IN THIS ISSUE:

KNORR SPINACH DIP WITH HAWAIIAN BREAD

CHEESY CRAB SQUARES

STUFFED DATE VARIATIONS 
SAUSAGE BALLS
PINEAPPLE CHEESEBALL 
SPINACH NUGGETS
SPINACH SQUARES 
PIQUANT MEATBALLS
HAWAIIAN MEATBALLS 
LAYERED ATHENIAN CHEESE SPREAD 

CANAPE FRENCH BREAD

VARIOUS DRIED BEEF DIPS: 
        CREAMY BEEF DIP
        SPINACH BEEF DIP
        BAKED BEEF DIP
        REUBEN DIP 
CHICKEN DIP FOR RAW VEGETABLES 
HAM ASPARAGUS ROLL-UPS  

CHICKEN WRAPS
FRESH APPLE CAKE
HOLIDAY CRANBERRY CAKE 
BLUEBERRY STUFFED FRENCH TOAST
HASH BROWN QUICHE
CROCKPOT BEAN AND OLIVE DIP  

CROCKPOT ARTICHOKE AND CHEESE DIP
 

KNORR SPINACH DIP WITH HAWAIIAN BREAD
(Recipe on the box of Knorr Vegetable Soup Mix) 

Thaw a 10 oz. pkg. of frozen chopped spinach and squeeze dry; set aside.  Stir 1 pkg. Knorr Vegetable Soup Mix, 1  (16 oz.) container sour cream and 1 cup real mayonnaise until blended.  Stir in spinach, 1 can (8 oz.) water chestnuts, chopped, and 3 chopped green onions.  Chill 2 hours.  Stir before serving.  Makes about 4 cups.  An extra special way to serve this dip is to cut out the center of a round Hawaiian loaf of bread.  Pour the dip into the "bread bowl" and cut the dug-out part of the loaf into pieces to be used for dipping.  Remind the guests that the bowl is to be torn off for dipping, after the extra bread pieces are used. Note:  A small jar of pimientos will give this dip a festive Christmas appearance. This bread can be found in the deli or bread section of some grocery stores, and if it cannot be found, any round loaf will do.

CHEESY CRAB SQUARES
From Rebecca Lopez, Virginia
 
2  8 oz. cans refrigerated crescent rolls
1/2 cup Miracle Whip or mayonnaise
2 tsp. lemon juice
1/8 tsp. ground pepper
2 cups (8 oz.) sharp cheddar cheese
6 oz. imitation crab meat, chopped fine
1/3 cup green onion slices

1 Tbsp. chopped parsley 

 

Unroll dough into four rectangles.  Place in 15 X 10 X 1" jelly roll pan; press onto bottom and halfway up the sides of pan to form crust.  Seal perforations.  Bake at 375 degrees for 10 minutes.  Combine mayonnaise, juice and pepper; mix well.  Add cheese, crabmeat, onions and parsley; mix lightly.  Spread over crust.  continue baking 12 - 15 minutes or until cheese is melted.  Let stand 5 minutes; cut into squares.  Makes approximately 2 dozen appetizers.  Delicious!
 

 

STUFFED DATE VARIATIONS 
Stuff whole dates with:

• Peanut butter and a water chestnut slice; wrap with half of an uncooked bacon  strip and microwave until bacon is cooked.
• Peanut butter and dip into toasted wheat germ or sunflower seeds. 
• Cream cheese and a pecan half.
• Or think up your own concoctions. 

   
SAUSAGE BALLS
(An old standby)
 
1 # sausage roll
1 # sharp grated cheddar cheese
3 cups Bisquick or other baking mix
Mix all together well with hands.  Roll into 1" balls.  Bake on ungreased cookie sheet for 15 - 18 minutes at 375 degrees.

 
PINEAPPLE CHEESEBALL 
2 pkgs. (8 oz. each) cream cheese, softened
10  oz. sharp Cheddar cheese
1 can (8 1/4 oz.) crushed pineapple, drained well
2 Tbsp. chopped green onion
2 tsp. Worcestershire sauce
3/4 cups chopped walnuts 

 

Thoroughly blend cream cheese and Cheddar cheese.  Fold in pineapple, onion and Worcestershire sauce.  Chill several hours.  Divide in half and shape into balls.  Roll in nuts.  Chill overnight.  Serve with crackers.

Make ahead and freeze, if desired.  Makes 2 cheese balls (1 # each).  Note: If you want to shape a cheese ball into a football or basketball shape, it can be covered with torn pieces of sliced, chipped dried beef to resemble leather.  Use a thinned cream cheese mixture in a cake decorator to form the laces on the football, if you wish, although it looks fine without that.  My daughter and son-in-law, Virginia Tech fans, appreciated my making it for them at Thanksgiving, and the other one is frozen for Christmas.

 

SPINACH NUGGETS
From my sister-in-law, Esther Breneman Keeports, Colorado 

2  10 oz. pkgs. frozen chopped spinach
1 Tbsp. minced dried onion
2 cups herb-seasoned stuffing croutons
1 cup grated Parmesan cheese
2 beaten eggs

3 Tbsp. butter, melted

 

In a saucepan cook spinach and onion according to the spinach pkg. directions.  Drain well.  In a mixing bowl combine spinach mixture, croutons and cheese.  Stir in eggs and melted butter.  Shape into 1" balls and place in shallow pan.  Cover and freeze.  Transfer to freezer storage bags or containers; return to freezer.  At serving time, place frozen nuggets in shallow pan and bake at 375 degrees for 15-20 minutes or until heated through.  If you skip the freezing process, bake the appetizers a few minutes less.  Makes about 48 nuggets.

SPINACH SQUARES 
4 tablespoons butter
3 eggs
1 cup flour
1 cup milk
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon baking powder
1 lb. mild Cheddar cheese, grated
2 10 oz. pkgs. frozen, chopped spinach, thawed and drained (squeeze well)
1 tablespoon chopped onion 

 

Heat oven to 350°F.  Place butter in a 9x13x2" baking dish and melt in the oven.  Remove.  In a large bowl, beat eggs well.  Blend in flour, milk, salt, white pepper, and baking powder.  Add cheese, spinach and onion and mix well.  Spoon the mixture into baking dish and level off. Bake at 350°F for 35 minutes or  until set and lightly browned.  Remove from oven and cool 45 minutes.  Cut into bite-sized squares, about 1" each.  These freeze well.  If frozen, reheat at 325°F for 12 minutes.   Yield:  60-90 squares

 
PIQUANT MEATBALLS
From my sister-in-law, Esther Breneman Keeports, Colorado
 

Meatballs:                                   Sauce:
2 # ground beef                        1 # can cranberry sauce
1 cup cornflake crumbs            1  12 oz. bottle chili sauce
1/3 cup parsley flakes              2 Tbsp. packed dark brown sugar
2 eggs                                       1 Tbsp. lemon juice
1/4 tsp. ground pepper
1/2 tsp. garlic powder
2 Tbsp. soy sauce
1/3 cup catsup
2 tsp. minced onion 

 

Combine first nine ingredients (left column) and shape into 1" balls.  Bake meatballs in oven at 350 degrees for 30 minutes. Drain fat and put meatballs into crockpot.  Heat cranberry sauce (right column) to melt and add remaining ingredients to make the sauce.  Pour heated sauce over the meatballs in the crockpot and complete the cooking.  As long as 7 hours is fine and they will be a real winner at any dinner or party with no last minute preparation.
 
 
HAWAIIAN MEATBALLS 
1 1/2 # lean ground beef               1 Tbsp. cornstarch
2 eggs                                             1 1/4 cup pineapple juice
3 Tbsp. cornstarch                         1 1/2 Tbsp. soy sauce
1 onion, finely chopped                 3 Tbsp. cider vinegar
1/4 tsp. ground pepper                  1/3 cup water
1/4 tsp. nutmeg                              1/2 cup brown sugar
1 tsp. salt                                        1 can (20 oz.) pineapple chunks
1/4 tsp. garlic salt                          2 green peppers, cubed
1/2 cup cracker crumbs 

 

Mix first 9 ingredients (left column).  Shape into 1" meatballs.  Place in a 4 quart shallow microwavable container and microwave on high about 10 minutes, rearranging once.  Drain juices.  Sauce (right column): Blend another Tbsp. of cornstarch, pineapple juice, soy sauce, vinegar, water and brown sugar in an 8 cup mixing bowl.  Microwave on high about 3 - 5 minutes, stirring occasionally until thick.  Add meatballs, pineapple chunks and green pepper.  Simmer at 40% power for 10 minutes.  Serve in a chafing dish.  These can also be baked in an oven and the sauce cooked on the stove top.
 

 

LAYERED ATHENIAN CHEESE SPREAD

With holiday spirit, this molded cheese spread combines tender spinach, sweet red peppers and tangy feta and cream cheeses for all-out great flavor.

This recipe has been selected by Linda Crosby for you to enjoy. We know you're going to love it! To search for other mouth-watering recipes like this one, visit us on the Web at http://www.pamperedchef.com/our_products/recipesearch/search.jsp.
 
Layered Athenian Cheese Spread
 
Ingredients:
2 packages (8 ounces each) cream cheese, softened
2 packages (4 ounces each) crumbled feta cheese
1 garlic clove, pressed
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 jar (7 ounces) sweet roasted red peppers, drained and patted dry
1/3 cup whole natural almonds, chopped
Canape French Bread, toasted
 
Directions:
1.  Combine cream cheese and feta cheese in Classic Batter Bowl. Press garlic over cheese mixture using Garlic Press; mix well. Stir in spinach.
 
2.  Chop red peppers using Food Chopper. Line Small Batter Bowl with plastic wrap; divide cheese mixture in half. Press half of the cheese mixture into small batter bowl; top with red peppers. Spread remaining cheese mixture over red peppers. Cover; refrigerate several hours to allow flavors to blend.
 
3.  To serve, invert onto serving plate. Remove plastic wrap. Chop almonds with food chopper; press onto top of molded cheese. Serve with toasted Canapé French Bread or assorted crackers.
 
Yield:  20 servings
 
Nutrients per serving:  (about 3 tablespoons): Calories 130, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 35 mg, Carbohydrate 2 g, Protein 5 g, Sodium 250 mg, Fiber less than 1 g
 
Cook's Tips:  You can make this recipe early in the morning on the day of your party. The flavors will be blended even better.

 

CANAPE FRENCH BREAD
 
1  package (11 ounces) refrigerated French bread dough
 
1. Preheat oven to 375°F. Lightly spray inside of Scalloped Bread Tube and lids with nonstick cooking spray. Place lid on bottom of bread tube; fill tube with dough. Place lid on top. Bake, upright, 50-60 minutes. Remove from oven; cool 10 minutes.
 
2. Remove bread from tube to Stackable Cooling Rack; cool completely. Cut bread into 1/4-inch-thick slices with Serrated Bread Knife.
 
Yield: 24 slices (1 loaf)
 
Light   Nutrients per serving (2 slices): Calories 60, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 11 g, Protein 2 g, Sodium 160 mg, Fiber 0 g
 
Cook's Tip: To toast bread slices, preheat oven to 350°F. Arrange slices in a single layer on flat Baking Stone. Bake 10-12 minutes or until light golden brown. Cool completely.
 
(C)The Pampered Chef, Ltd. 2002    www.pamperedchef.com

 
V A R I O U S     D R I E D     B E E F     D I P S
 
CREAMY BEEF DIP
(Yields 1 1/2 cups)
1  5 oz. jar sliced dried beef, rinsed, chopped
1  8 oz. pkg. cream cheese, softened
1/4 cup milk
1 tsp. dill weed
1/2 tsp. prepared horseradish
 
Combine all ingredients, chill and serve with assorted fresh vegetables.

 
SPINACH BEEF DIP
(Yields 3 cups)
1  10 oz. pkg. frozen chopped spinach, thawed
1  8 oz. pkg. cream cheese, softened
1 cup mayonnaise
1/2 cup chopped green onions
1 Tbsp dill weed
1  2 1/2 oz jar sliced dried beef, rinsed and chopped 

 

Combine all ingredients, except dried beef, in container of electric blender; process on high for 1 - 2 minutes or until smooth.  Fold in dried beef; chill.  Serve on crackers or with fresh vegetables.

 
BAKED BEEF DIP
(Yields 4 cups)
1  5 oz. jar sliced dried beef, rinsed and chopped
2  8 oz. pkgs. cream cheese, softened
1 cup dairy sour cream
1/4 cup milk
4 tsp. minced onion
1/2 tsp. salt
1 cup chopped pecans, toasted  Heat oven to 350 degrees.  Combine all ingredients, except pecans.  Spoon into greased 12 X 8' baking dish.  Top with pecans.  Bake at 350 degrees for 20 minutes.  Cool 10 minutes before serving with crackers or fresh vegetables.
 
 
REUBEN DIP 
1 pound deli corned beef, sliced very thin
1/2 cup thousand island dressing
1 cup sauerkraut, well drained
1/2 pound Swiss cheese, grated 

 

Crumble corned beef into a well greased glass baking dish. Spread the dressing over the meat, top with the sauerkraut, cover with the cheese.  Bake 325°F until hot and bubbly. Serve with party rye bread or rye crackers.

 
CHICKEN DIP FOR RAW VEGETABLES 
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup diced, cooked chicken
2 oz. pimientos, diced
1/2 tsp. curry powder (or you could substitute other spices) 

 

Dice chicken and pimientos.  Combine all ingredients; chill.  Use as a dip for assorted fresh vegetables or crackers, or as a spread for fancy sandwiches.

HAM ASPARAGUS ROLL-UPS  

Spread softened cream cheese on a slice of ham luncheon meat.  Place a spear of pickled asparagus (available at Costco) on the end and roll it up.  Secure with toothpicks (I usually use 3 toothpicks per roll), then cut into bite-sized pieces with each piece having its own toothpick.

 
CHICKEN WRAPS
Boneless chicken wrapped with bacon and pineapple.
Great when dipped into honey mustard sauce or spicy mustard.
 
1 pound boneless, skinless chicken breasts
1/2 pound bacon
1 (20 ounce) can pineapple chunks
18  ounces teriyaki sauce 

 

Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate in refrigerator for 4 hours or longer in teriyaki sauce.  Preheat oven to 375°F.   Place marinated appetizers onto parchment lined baking sheets.  Bake for 20 minutes, or until chicken is done and bacon is golden brown. Drain on paper towels. Serve hot with mustard.
 
 
FRESH APPLE CAKE
Recipe from Cindy Bandy of Virginia
 
Combine and beat well:
2 cups sugar
1 1/2 cups oil
2 tsp. vanilla
2 eggs, beaten
juice of half a lemon
1 tsp. salt
 
Add and mix well:
3 cups unbleached flour
1 1/4 tsp. baking soda
 
Stir in:
2 cups peeled, chopped apples (tart)---Granny Smith
1 cup chopped dates or raisins
1 1/2 cup - 2 cups chopped pecans or almonds  

 

Pour into greased and floured tube pan and bake at 325 degrees for 1 1/2 hours.  The waiting will be worth it!  Delicious, but not too sweet!  Makes 16 servings.
 
 
HOLIDAY CRANBERRY CAKE 
1 box lemon flavored cake mix
1  3 oz. package cream cheese, softened
3/4 cup milk
4 eggs
1 1/2 cup ground fresh cranberries
1/2 cup chopped walnuts
1/4 cup sugar
1 tsp. ground mace (optional)
confectioner's sugar 

 

Combine cake mix, cream cheese and milk; beat with mixer for 2 minutes at medium speed.  Add eggs; beat for 2 additional minutes.  Thoroughly combine cranberries, walnuts, sugar and mace; fold into cake batter.  Pour into well-greased and floured 10 " tube or Bundt pan.  Bake for 1 hour at 350 degrees or until done.  Cool 5 minutes before removing from the pan.  Dust with confectioner's sugar.  Cool before slicing.  Makes 16 servings. 
 
 
BLUEBERRY STUFFED FRENCH TOAST
From Barb Campbell of Mississippi

6 slices of homemade-type white bread, crusts cut off, cut into 1-inch cubes
1 8-oz.package cream cheese, chilled and cut into 1-inch cubes
1/2 c. blueberries, picked over and rinsed
6 large eggs
1/3 c. maple syrup
1 c. milk
 
For the sauce:
1 c. sugar
2 Tbsp. cornstarch
1 c. water
1 c. blueberries, picked over and rinsed
1 Tbsp. unsalted butter 

 

Arrange half the bread cubes in a buttered 13 x 9 glass baking dish.  Scatter the cream cheese over the bread and sprinkle the blueberries over the cream cheese.  Arrange the remaining bread cubes over the blueberries.  In a large bowl whisk together the eggs, syrup and milk.  Pour the egg mixture and chill, covered, overnight.  Bake the "French Toast," covered with foil, in the middle of a preheated 350-degree oven for 30 minutes.  Remove foil and bake for 30 minutes more, or until it is puffed and golden. To make the sauce:  In a small saucepan stir together the sugar, cornstarch and water and cook the mixture over moderately high heat, stirring occasionally, for 5 minutes, or until it is thickened.  Stir in the blueberries and simmer the mixture, stirring occasionally, for 10 minutes, or until the berries have burst.  Add the butter and stir the sauce until the butter is melted.
 
Serve the French Toast with the sauce.  Serves 6 - 8

 
HASH BROWN QUICHE
A favorite of ours.  This can be done ahead for Christmas morning.
 
1 (24 oz) pkg. frozen hash                 1 (6 oz.) can ham
  brown potatoes, thawed                  1 cup half and half or milk
1/3 cup butter, melted                        4 eggs
1 (4 oz.) pkg shredded                     1/4 tsp. seasoned salt
   sharp Cheddar cheese                   1 Tbsp. chopped chili
1 (4 oz.) pkg. shredded                     peppers, optional
    Swiss cheese                                1 tsp. dry mustard 

 

Blot potatoes with paper towels to remove excess moisture.  Press into greased 10" quiche dish to form crust.  Spread butter over potatoes.  Bake at 425 degrees for 25 minutes.  Fill crust with layers of cheese and ham.  Combine milk, eggs, salt, mustard and peppers; beat well and pour over cheese and ham.  Bake at 350 degrees for 30 to 40 minutes or until knife tip inserted near edge comes out clean.  Yields 6 to 8 servings.

Notes:

   Sausage or bacon can be substituted for the ham or make it meatless. 
   Rather than using two cheeses, you can use 8 oz. of Cheddar.   

   Dill or sweet basil works well as a substitute for chili peppers.

 
CROCKPOT BEAN AND OLIVE DIP  
2 small cans (about 7 oz) chili with beans
2 small packages (3 oz) cream cheese, diced
1/2 cup sliced ripe olives
4 Tbs canned diced green chiles
Sliced green onions
 
In your slow cooker, combine chili, cream cheese, olives, and chiles. Cover and heat until cheese is melted (45 minutes to 1 hour). Stir gently to mix ingredients. Sprinkle with onions. Makes about 1.75 cups (12-16 servings). 
 
 
CROCKPOT ARTICHOKE AND CHEESE DIP  
1 pound shredded Mozzarella
1 cup grated Parmesan
1 cup mayonnaise - (8 oz jar)
1 cup artichoke hearts - (8 1/2 oz) -- drained, chopped
Minced onions -- to taste
 
Mix ingredients together. Bake in casserole at 350 degrees for 20 to 30 minutes or in lightly buttered 3 1/2-quart crockpot on HIGH for about 1 hour. Serve with broken up French bread or wheat crackers.

 

Merry Christmas and God bless you and your family!
Your "Heart to Heart" friend,
Lois 

 

The purpose of the Heart to Heart Newsletter is to bring godly and practical encouragement to women through creative ideas for the Christian family – regarding homemaking, marriage, children and much more.  You may receive this bimonthly newsletter by sending your name, city, state, country and the name of the person who referred you to Lois Breneman at [email protected].

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