Festive Appetizer Spread -- a versatile recipe

 

Some time ago I winnowed out the hundreds of scribbled down or clipped out recipes I had stashed here and there in my kitchen and cookbooks.  I found places to file them, sorted some to sell on Etsy, and ended up with a large envelope of them that I didn't quite know what to do with.  I couldn't seem to make up my mind whether to keep them or throw them away.  That's the envelope, above.

While planning for Christmas in July on my Christmas blog, I decided to pull out a recipe from this envelope, planning that I would pick the first one I came to that sounded the least bit Christmasy!  Living dangerously.   And I did end up with one that sounded really good: Cranberry Cream Pie. 

I decided then and there that I'd be doing the same thing during December Daily, on both blogs.  So recently I plucked another recipe from the envelope, and out came Festive Appetizer Spread.  This looks so good!

 Essentially, this is a homemade whole cranberry sauce made with fresh cranberries, apricot preserves, and almonds.  

After cooling, the sauce is then spooned atop a block of cream cheese and served with crackers.  

 
The sauce is so versatile because it may also be served as an accompaniment to pork or poultry.  One could get a lot of mileage out of this recipe over the holiday season, using it as part of a festive appetizer buffet or as an accompaniment to a pork roast, chicken, or turkey.  

I'm definitely going to be trying this recipe.  How about you?

December 31 -- Hot Pizza Dip for New Year's Eve

Photo from Taste of Home

With New Year's Eve coming up tonight, I thought it would be the perfect time to share a recipe for an easy hot dip that uses basic ingredients and can be simply heated in the microwave.  I'd really be surprised if you don't have the ingredients for this appetizer in your pantry or fridge already!

We sometimes celebrate New Year's Eve at church or with friends with a simple time of fellowship, food and board games. I have often brought this dip, along with breadsticks, and a large tray of Christmas cookies from the freezer.  It doesn't get much easier!

HOT PIZZA DIP

One 8-ounce package cream cheese
1 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1 cup pizza sauce OR spaghetti sauce
2 Tblsp. chopped green and/or red pepper*
2 Tblsp. thinly sliced green onions*
Breadsticks or tortilla chips for dipping

In a mixing bowl, beat the cream cheese and Italian seasoning together. Spread the mixture in an ungreased microwave-safe 9-inch pie plate.

In a bowl, combine the mozzarella and the parmesan. Sprinkle half of this mixture over the cream cheese in the pie plate. Spread the sauce over the top and then sprinkle all of the remaining cheese mixture over the sauce. Top with the chopped peppers and the green onions.

Microwave the dip uncovered on High for 3 to 4 minutes, rotating the plate a half turn several times if your microwave does not have a turntable, until the cheese is almost melted. Let stand for 1 to 2 minutes before serving with breadsticks or tortilla chips.

* You can top this dip with almost anything -- I have used finely chopped pepperoni, peppers or green onions only, a combination of the three -- or I have just simply topped it with a sprinkle of pizza spice. It doesn’t seem to matter what you use -- the dip is going to get gobbled up regardless. I very often bring this to potlucks because people enjoy it so much. I usually make two of these, and there is still never any left to bring home.

Christmas preparations progress report

This scan of a lovely Christmas card by artist Kathy Lawrence always brings a smile.

It's pretty slow progress.  But I'll just list some of the Christmasy things that are getting done.

I'll post about this more in my Christmas blog, but Saturday morning we took three of our grandkids out for our annual traditional shopping trip to buy gifts for their parents and baby sister.  Breakfast at McDonalds is always a hit with them.

That afternoon I went (along with my daughter and granddaughter) to a ladies' Christmas fellowship and Yankee swap.  Always a fun time.  I made an Easy Cheese Log and cookie tray to bring along.  As part of my gift for the swap, I included one of these Christmas Star Dishcloths which always seem to be admired.  I only have one more in my gift stash, so I need to get busy and make more after Christmas.

That night when I got home I made a batch of   Whipped Shortbread Cookies.  Some of these would be added to my cookie tray for Sunday, while others went into a tin for the freezer.

On Sunday afternoon we were blessed to attend a Christmas vespers service which our daughter, son-in-law and three grandchildren were participating in.  It was lovely and a nice way to prepare our hearts for Christmas.

And I've also finished a couple of handmade gifts, wrapped a few gifts, purchased a few gifts, sent some Christmas cards and displayed some we've received, and bought more baking ingredients.

A highlight of my Christmas preparations this year has been, as I've mentioned, the lovely online Advent calendar which you can find here: 25 Days of God-Given Gifts by Abby, at Little Birdie Blessings.

Lovely graphic is by Abby, at Little Birdie Blessings.

I've been using the SOAP method of Bible study to meditate on the verse Abby shares each day.  What a blessing!  If you haven't visited Abby, you will want to.  It's not too late!

Easy Cheese Logs

(Photo of a similar cheese log from Taste of Home)

I wanted to link up an appetizer recipe for Gooseberry Patch's recipe round-up this week, but it seems that most of my favorite appetizers came from Gooseberry Patch in the first place.  This one is a little different.  I found it in one of my other cookbooks years ago and have modified it somewhat.  The little bit of jalapeno flavor is very nice, but the jalapenos can be omitted if you don't have them or don't care for them.  This takes a bit of time to put together, since you need to take time to toast the nuts, but I still consider it easy and quick.  And there is nothing like the convenience of making an appetizer ahead to pull out of the fridge when needed.  Here's the recipe:

FESTIVE CHEESE LOGS

2 cups pecan or walnut pieces
8 ounces cream cheese, softened
8 ounces grated sharp Cheddar cheese
4 ounces crumbled blue cheese
1/2 cup chopped fresh parsley (or use a couple tablespoons of dried parsley flakes if you must)
2 tablespoons finely minced onions (the dried will work; use 2 tsp.)
1 or 2 minced garlic cloves (optional)
1/4 cup minced pickled jalapeño peppers (optional)
1 tablespoon fresh lemon juice

Toast the nuts: Spread them on an ungreased baking sheet and place them in a 350º oven for 7 to 10 minutes until nicely toasted. Watch them carefully. When they’re done, transfer them onto a large plate and let them cool.

Put the three cheeses in a large mixing bowl and work them with the back of a wooden spoon until blended. Add the remaining ingredients (except the nuts), and mix them with a spoon or your hands until everything is evenly blended.

Chop the nuts with a hand chopper and work 1 cup of them into the cheese mixture. Cover and refrigerate for 15 minutes.

When the 15 minutes are up, put a large piece of wax paper on your work counter. Spread the nuts on the wax paper.  (If you happen to have more fresh parsley, that also looks pretty mixed in with the nuts, so you might like to chop a bit more and add to the chopped nuts.) Divide the cheese mixture into two portions and place one portion on top of the nut-covered wax paper. Using your hands, shape the cheese mixture into a log, rolling and pressing it into the nuts as you shape. Wrap it in plastic wrap and follow the same procedure to make a second cheese log from the remaining cheese mixture. (If you prefer to make a cheese ball, scoop the entire cheese mixture onto the nut-covered wax paper and shape it into a large ball, again rolling and pressing it into the chopped nuts as you shape. ) Wrap the cheese ball or logs in plastic wrap and refrigerate at least 30 minutes before serving.

Makes 2 cheese logs.

This recipe has been a family favorite for years, and it always goes over well at events I take it to. It's nice because you can make it well ahead of time and keep in the fridge until you're almost ready to use it. Just pick up a box or two of crackers and you're all set. I took this to a gathering in early December and took along the snowflake-shaped Ritz® crackers to accompany it. I like to make the logs rather than a cheese ball because they stay neater looking -- just slice and serve.

Delights of December Day 29 ~ Hot Pizza Dip

With New Year's Eve coming up, I thought it would be the perfect time to share a recipe for an easy hot dip that uses basic ingredients and can be simply heated in the microwave.We sometimes celebrate  New Year's Eve at church or with friends with a simple time of fellowship, food and board games. I have often brought this dip, along with breadsticks, and a large tray of Christmas cookies from the freezer.  It doesn't get much easier!

HOT PIZZA DIP

One 8-ounce package cream cheese
1 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1 cup pizza sauce OR spaghetti sauce
2 Tblsp. chopped green and/or red pepper*
2 Tblsp. thinly sliced green onions*
Breadsticks or tortilla chips for dipping

In a mixing bowl, beat the cream cheese and Italian seasoning together. Spread the mixture in an ungreased microwave-safe 9-inch pie plate.

In a bowl, combine the mozzarella and the parmesan. Sprinkle half of this mixture over the cream cheese in the pie plate. Spread the sauce over the top and then sprinkle all of the remaining cheese mixture over the sauce. Top with the chopped peppers and the green onions.

Microwave the dip uncovered on High for 3 to 4 minutes, rotating the plate a half turn several times if your microwave does not have a turntable, until the cheese is almost melted. Let stand for 1 to 2 minutes before serving with breadsticks or tortilla chips.

(Photo by Taste of Home)

* You can top this dip with almost anything -- I have used finely chopped pepperoni, peppers or green onions only, a combination of the three -- or I have just simply topped it with a sprinkle of pizza spice. It doesn’t seem to matter what you use -- the dip is going to get gobbled up regardless. I very often bring this to potlucks because people enjoy it so much. I usually make two of these, and there is still never any left to bring home.

Favorite Ingredients Friday for January 30

The theme at Favorite Ingredients Friday today is items one might take to a Super Bowl get-together. I decided to share this favorite appetizer/snack recipe.

FESTIVE CHEESE LOGS

2 cups walnut pieces
8 ounces cream cheese, softened
8 ounces grated sharp Cheddar cheese
4 ounces crumbled blue cheese
1/2 cup chopped fresh parsley (or use a couple tablespoons of dried parsley flakes if you must)
2 tablespoons finely minced onions (the dried will work; use 2 tsp.)
1 or 2 minced garlic cloves (optional)
1/4 cup minced pickled jalapeño peppers (optional)
1 tablespoon fresh lemon juice

Toast the walnuts: Spread them on an ungreased baking sheet and place them in a 350º oven for 7 to 10 minutes until nicely toasted. Watch them carefully. When they’re done, transfer them onto a large plate and let them cool.

Put the three cheeses in a large mixing bowl and work them with the back of a wooden spoon until blended. Add the remaining ingredients (except the nuts), and mix them with a spoon or your hands until everything is evenly blended.

Chop the nuts with a hand chopper and work 1 cup of them into the cheese mixture. Cover and refrigerate for 15 minutes.

When the 15 minutes are up, put a large piece of wax paper on your work counter. Spread the nuts on the wax paper. Divide the cheese mixture into two portions and place one portion on top of the nut-covered wax paper. Using your hands, shape the cheese mixture into a log, rolling and pressing it into the nuts as you shape. Wrap it in plastic wrap and follow the same procedure to make a second cheese log from the remaining cheese mixture. (If you prefer to make a cheese ball, scoop the entire cheese mixture onto the nut-covered wax paper and shape it into a large ball, again rolling and pressing it into the chopped nuts as you shape. ) Wrap the cheese ball or logs in plastic wrap and refrigerate at least 30 minutes before serving.

Makes 2 cheese logs.


This recipe has been a family favorite for years, and it always goes over well at events I take it to. It's nice because you can make it well ahead of time and keep in the fridge until you're almost ready to use it. Just pick up a box or two of crackers and you're all set. I took this to a gathering in early December and took along the snowflake-shaped Ritz® crackers to accompany it. I like to make the logs rather than a cheese ball because they stay neater looking -- just slice and serve.

To see what others have shared for Favorite Ingredients Friday, head on over to Overwhelmed with Joy and check out the links.

Favorite Ingredients Friday for July 27

Okay, now this Friday it really is the appetizer and snack theme at Favorite Ingredients Friday. I have lots of appetizer recipes I could share, but I chose this one because it's light and summery and so good with the fresh garden cucumbers. Enjoy!

CUCUMBER SANDWICHES

8 ounces cream cheese
1 pkg. dry Italian salad dressing mix
Party rye bread (about 1 loaf)
Cucumber slices (1 to 2 cucumbers)
Paprika or salad seasoning, optional

Combine the cream cheese and salad dressing mix. Spread the mixture on slices of party rye bread. Top each open-face sandwich with a cucumber slice. If desired, sprinkle each with paprika or dry salad seasoning. Refrigerate until serving, and be sure to refrigerate any leftovers.

These little sandwiches make a great appetizer. They also work very well as a tea party type of sandwich.

If, like me, you prefer to make your own dry Italian dressing mix, here is the recipe I use.

ZESTY ITALIAN DRESSING MIX

1/2 tsp. sugar
1/2 tsp. dry mustard
1/2 tsp. salt
1/4 tsp. each: pepper, oregano, onion powder, garlic powder, sweet red pepper flakes
Pinch of paprika

In a custard cup or small bowl, mix all together. Whirl briefly in a blender if you like a finer texture (I skip this step). Makes the equivalent of 1 packet Italian dressing mix. May double or triple the recipe if you need more than one packet of mix in whatever you’re making.

Favorite Ingredients Friday for July 20

This week's theme for Favorite Ingredients Friday is Appetizers & Snacks. Here's my contribution:

HOT PIZZA DIP

One 8-ounce package cream cheese
1 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1 cup pizza sauce OR spaghetti sauce
2 Tblsp. chopped green and/or red pepper*
2 Tblsp. thinly sliced green onions*
Breadsticks or tortilla chips for dipping

In a mixing bowl, beat the cream cheese and Italian seasoning together. Spread the mixture in an ungreased microwave-safe 9-inch pie plate.

In a bowl, combine the mozzarella and the parmesan. Sprinkle half of this mixture over the cream cheese in the pie plate. Spread the sauce over the top and then sprinkle all of the remaining cheese mixture over the sauce. Top with the chopped peppers and the green onions.

Microwave the dip uncovered on High for 3 to 4 minutes, rotating the plate a half turn several times if your microwave does not have a turntable, until the cheese is almost melted. Let stand for 1 to 2 minutes before serving with breadsticks or tortilla chips.

* You can top this dip with almost anything -- I have used finely chopped pepperoni, peppers or green onions only, a combination of the three -- or I have just simply topped it with a sprinkle of pizza spice. It doesn’t seem to matter what you use -- the dip is going to get gobbled up regardless. I very often bring this to potlucks because people enjoy it so much. I usually make two of these, and there is still never any left to bring home.

Slow Cooking Thursday for July 19

Today’s recipe is for a terrific slow cooker appetizer. My daughters got this recipe from one of their dorm supervisors at the Christian boarding school they attended for high school. Despite its disgusting name, it always goes over well at get-togethers or potlucks!

DIRTY DIAPER DIP

1 can cheddar cheese soup*
1 16-oz. pkg. Velveeta (store brand is fine), cut in cubes
1 16-oz. jar mild picante sauce or salsa
1 lb. ground beef, browned and drained
Combine all ingredients in crock pot on High. It will take
approximately 1/2 hour for the cheese to melt. Serve hot with tortilla
chips.


You can probably see by looking at this recipe that it could easily be made in a regular saucepan rather than a slow cooker. However, the slow cooker keeps it at a nice even temperature so the dip stays hot right to the very last tortilla chip.

* If, like me, you refuse to pay good money for a can of cheddar cheese soup, you can do what I do and make your own cheap and easy substitute.

I’ve included the basic recipe and variations for this condensed soup substitute below. The cheddar cheese variation is in bold.

CREAM SOUP SUBSTITUTES

Do you hate buying canned soups for use in recipes? This recipe makes a perfect substitute for 1 can of soup.

3 Tblsp. margarine
3 Tblsp. flour
1/4 tsp. salt
1 cup milk or other liquid (as specified in variations)

Melt the margarine in heavy saucepan; blend in flour and salt and cook until bubbly. Remove from heat and gradually stir or whisk in liquid. Return to heat and cook, stirring, until smooth and thickened.

VARIATIONS:
Cream of chicken: Use 1/2 c. milk and 1/2 c. chicken broth as the liquid. Add 1/4 tsp. poultry seasoning or sage.
Cream of celery: Saute´ 1/2 c. chopped celery and 1 T. finely chopped onion in the margarine before adding flour. Use milk for liquid.
Cream of mushroom: Saute´1/4 c. finely chopped mushrooms and 1 T. finely chopped onion in margarine before adding flour. Use milk for liquid.
Tomato: Use tomato juice as liquid. Add a dash each of garlic salt, onion salt, basil, and oregano.
Cheddar cheese: Use milk for liquid. Stir into the finished sauce 1/2 c. shredded sharp cheddar cheese and 1/4 tsp. dry mustard.
Cream of shrimp: Drain the liquid from a small can of tiny shrimp into a measuring cup. Fill cup with milk to measure 1 cup of liquid. Add a dash of pepper, onion salt, curry powder, and paprika to the finished sauce, and stir in the shrimp.

December 29 -- Hot Pizza Dip

With New Year's Eve coming up, I thought it would be the perfect time to share a recipe for an easy hot dip that can be simply heated in the microwave. For New Year's Eve, since it's on Sunday this year, we will simply be having a time of fellowship and food after the evening service. I'm going to bring this dip, along with breadsticks, and a large tray of Christmas cookies from the freezer.

HOT PIZZA DIP

One 8-ounce package cream cheese
1 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
3/4 cup grated Parmesan cheese
1 cup pizza sauce OR spaghetti sauce
2 Tblsp. chopped green and/or red pepper*
2 Tblsp. thinly sliced green onions*
Breadsticks or tortilla chips for dipping

In a mixing bowl, beat the cream cheese and Italian seasoning together. Spread the mixture in an ungreased microwave-safe 9-inch pie plate.

In a bowl, combine the mozzarella and the parmesan. Sprinkle half of this mixture over the cream cheese in the pie plate. Spread the sauce over the top and then sprinkle all of the remaining cheese mixture over the sauce. Top with the chopped peppers and the green onions.

Microwave the dip uncovered on High for 3 to 4 minutes, rotating the plate a half turn several times if your microwave does not have a turntable, until the cheese is almost melted. Let stand for 1 to 2 minutes before serving with breadsticks or tortilla chips.

* You can top this dip with almost anything -- I have used finely chopped pepperoni, peppers or green onions only, a combination of the three -- or I have just simply topped it with a sprinkle of pizza spice. It doesn’t seem to matter what you use -- the dip is going to get gobbled up regardless. I very often bring this to potlucks because people enjoy it so much. I usually make two of these, and there is still never any left to bring home.

(Photo by Taste of Home)