Crispy Parmesan Chicken Strips

Submitted by Shirl McGaffick

Ingredients
1 1/2 cups Seasoned croûtons, crushed
1 1/2 oz (1/3) cup fresh Parmesan cheese, grated
1 teaspoon Dried parsley
1/4 teaspoon Garlic salt
2 Egg whites
1 tablespoon Water
1 pound Boneless, skinless chicken breast halves, cut into 1-inch pieces

(about 3 breast halves)

1/4 cup Prepared light ranch dressing

Directions:

Preheat oven to 450 degrees. Using Dough and Pizza Roller, crush croutons in a plastic bag. Grate Parmesan cheese. In bowl combine crouton crumbs, cheese, parsley and garlic salt. Whisk egg whites and water in a bowl. Dip chicken pieces into egg mixture, then int crumb mixture to coat evenly. Arrange on a baking stone. Bake 14-16 minutes or until chicken is no longer pink in the center. Serve with dressing.

Texas Caviar

Sumitted by Danae Shill

1 Tbsp. oil

1 can black beans

1 can corn

1 can black-eyed peas

1 jalapeno chili seeded and chopped

2 Tbsp green onion

1 tbsp. fresh cilantro

2 cloves garlic

¼ tsp. salt

½ tsp. cumin

2 tomatoes, diced

In a medium skillet, heat oil; cook oil, pepper, garlic, corn and cumin uncovered for 5 – 8 minutes, stirring occasionally. Remove from heat; let cool.

Combine corn mixture with peas, beans, green onion, cilantro, and salt. Cover and chill up to 24 hours. Toss tomato wedges with chilled mixture before serving.

Stuffed Mushrooms

Submitted by Elizabeth Merrill

Ingredients:

2 cups whole fresh mushrooms
1/4 c. chopped almonds
1 t. lemon juice
1/2 c. (1 slice) bread crumbs
1 T. water
2 T. butter
2 T. minced onion

Directions: Wash mushrooms and remove stems. Arrange mushrooms hollow side up in baking dish. Stuffing: Combine butter and almonds. Cook uncovered in microwave 3 minutes or until golden brown. Combine with remaining ingredients mix well. Spoon into mushroom caps. Cook covered with wax paper in microwave until hot--about 2 minutes.

Spinach Roll

Submitted by Alise Ringger

12 Rhodes rolls, thawed and raised

1 (8 oz) pkg. cream cheese, softened

3 c. fresh spinach, chopped (I used 20 oz. frozen)

½ tsp. basil

½ tsp. rosemary

1 egg

¼ c. Parmesan cheese

2 c. ham, chopped

1 c. fresh mushrooms, sliced (I used 8 oz. canned)

½ c. onion, chopped

1 clove glarlic, minced

2 Tbsp. butter

¼ tsp. pepper

1 egg, beaten

Parmesan cheese

Roll dough into a 10x13 inch rectangle on a greased cookie sheet. Combine cream cheese, spinach, basil, rosemary, egg, cheese, and ham, then spread down the middle of the dough. Saute mushrooms, onion, garlic, butter, salt, and pepper until vegetables are softened; layer over cream cheese mixture. Roll up; cut 4 (1 inch) slits on the top of the roll. Baste the top of the roll with beaten egg; sprinkle Parmesan cheese on top. Bake at 350 for 45 minutes. Cover with foil for the last 15 minutes so the roll doesn’t get too brown.

Spinach Dip

Submitted by Janell Perez

Ingredients:
10 ounces frozen spinach
1 Knorr vegetable soup mix
1 cup mayonnaise
1 loaf sourdough or pumpernickel bread

Directions:
Mix ingredients well. Chill dip at least 2 hours. Hollow out a round sourdough bread loaf or pumpernickel loaf and fill with the dip. Cut the middle section of the bread into squares and place around the dip instead of crackers.

Spicy Black Bean Dip

Submitted by Cambria Sorensen

SPICY BLACK BEAN DIP
1-16oz can black beans, drained & rinsed
1/2 cup prepared salsa
2 teaspoons fresh lime juice (from ½ fresh lime)
2 Tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
salt & black pepper to taste
1/2-1 teaspoon (or more) hot red pepper flakes (depending on how HOT you want it!)
Mix all ingredients together in a blender. Serve with tortilla chips.

Seven Layer Dip

Submitted by Kim Judd

First layer:

Spread 1 (15 ounce) can refried beans over bottom of shallow serving dish or platter.

Second layer:

Cover with 2 large avocados, mashed and mixed with 1 to 2 teaspoons lemon juice and 1/4 teaspoon salt.

Third layer:

Mix 1 cup sour cream, 1/2 cup mayonnaise, 1 package taco seasoning mix, and 1 (4 ounce) can diced green chilies. Spread over avocado layer.

Fourth layer:

Cover with grated cheddar cheese.

Fifth layer:

Top with chopped tomatoes.

Sixth layer:

Add sliced green onions, amount desired.

Seventh layer:

Finish with chopped or sliced olives.

Better if refrigerated for about 2 hours prior to serving. Serve with tortilla chips.

Roasted Tomatoes

Submitted by Amelia Hohl

Whole tomatoes cut in half

Coarse salt

Crushed garlic

Black pepper

Fresh thyme or basil

Grated Parmesan

Grill low for about half hour

Mango Salsa

Submitted by Amelia Hohl

2 ripe mangos or three ripe peaches blanched and diced

1 med red pepper, chopped

2 Tbs coarsely chopped cilantro

2Tbs fresh lime juice

½ tsp salt

¼ pepper

1 Tbs minced green onion

1 med onion chopped and sauted in a little bit of olive oil until lightly browned

Layered Mexican Dip

Submitted by Chelsi Combs

(We double it)
8 oz. Cream cheese, softened
1 can chili (Hormel 98% Fat free Turkey Chili with beans)
1 jar green chilies
1/2-1 cup mozzarella cheese
1/2-1 cup cheddar cheese
Put cream cheese, chili, and green chilies in a baking dish, layered.
Top with cheeses.
Bake at 350 for 20 minutes.

Italian Appetizers

Submitted by Michelle Delie

Ingredients:
2 packages crescent rolls
¼ lb of each: hard salami, sandwich pepperoni, cooked ham, provolone cheese and Swiss cheese
12 oz. jar roasted red peppers, drained (pat dry with paper towel)
3 eggs beaten
3 TBS Parmesan cheese
1/8 tsp ground pepper

Directions:

Preheat oven to 350º
1. Spray 9X13 pan with Pam and layer the following: 1 package crescent rolls, provolone cheese, salami, pepperoni, roasted peppers, ham, & Swiss
2. Mix together: eggs, Parmesan cheese and pepper
3. Pour half of mixture over layers
4. Top with 2nd package crescent rolls and then pour remaining egg mixture on top.
5. Bake covered for 30 minutes
6. Uncover and bake an additional 15 minutes (until light brown)
This can be served warm or cold.
Also can prepare one day ahead and bake before serving according the recipe. (I did try this and it didn’t taste the same to me – it had more of an egg taste)

Crispy Parmesan Chicken Strips

Submitted by Shirl McGaffick

Ingredients
1 1/2 cups Seasoned croûtons, crushed
1 1/2 oz (1/3) cup fresh Parmesan cheese, grated
1 teaspoon Dried parsley
1/4 teaspoon Garlic salt
2 Egg whites
1 tablespoon Water
1 pound Boneless, skinless chicken breast halves, cut into 1-inch pieces (about 3 breast halves)

1/4 cup Prepared light ranch dressing

Directions:

Preheat oven to 450 degrees. Using Dough and Pizza Roller, crush croutons in a plastic bag. Grate Parmesan cheese. In bowl combine crouton crumbs, cheese, parsley and garlic salt. Whisk egg whites and water in a bowl. Dip chicken pieces into egg mixture, then int crumb mixture to coat evenly. Arrange on a baking stone. Bake 14-16 minutes or until chicken is no longer pink in the center. Serve with dressing.

Cranberry Cheese Ball

Submitted by Jan Meyers

1 8 oz pkg cream cheese

1/2 - 1c cubed feta cheese

1/2 tsp honey

1/2 - 1 c total dried cherries and /or/ cranberries

Mix together and roll in chopped pecans. Chill.

Crab/Cheese Toast

Submitted by Connie Bodily

Ingredients:

1 stick butter or margarine

1 jar Old English Cheese Spread

1 1/2 teasp. garlic salt

1 can drained crab meat

English muffins

Directions:

Split and quarter muffins. Combine other ingredients and spread on muffins.

Freeze in zip lock bags.

Cook at 400 degrees for 20 minutes, or until

lightly browned and bubbly.

Crab Hors d'oeuvres

Submitted by Jamiee Hoke

6 oz. Crab meat
5 oz. Jar of Old English Cheese
2 T. mayonnaise
1/2 t. Lawry's Seasoning Salt
1/2 t. garlic powder
1 stick butter
1 package of English Muffins
Mix first 6 ingredients and spread onto English Muffins.
Bake at 350 for 10-15 minutes.

Crab Dip in Round Bread

Submitted by Kris Munson

Ingredients:

2 7-oz. cans of crab

1/3 Cup apple juice

3 8-oz. pkg. of cream cheese

1 round loaves French bread

1/2 cube (1/4 cup) butter

2 regular loaves of French bread

5 green onions chopped fine

Directions:

Saute onion in butter. Add cream cheese to melt. Stir in crab. Add apple juice and mix well. Pour into round loaf of French bread. Put round loaf on a platter. Cube remaining bread for dipping. Place bread cubes decoratively around the round bread already on platter.

Chicken Roll -Ups

Submitted by Elizabeth Merrill

Ingedients:

2 pkgs-8oz-cream cheese
1 1/4 c. butter
1/8 t. pepper
2 c. cubed chicken (5-6 breasts)
3 cans (24) crescent rolls
1 cup bread crumbs
1 - 4 oz can mushrooms or 1/2 cup fresh mushrooms

Directions:

Cream together cream cheese, 1/4 cup butter and pepper. Fold in chicken and mushrooms. Unroll crescent rolls--spread about 1/4 cup mixture on each roll. Fold and seal edges. Dip in 1 cup melted butter then roll in bread crumbs. Place on ungreased cookie sheet. Bake at 325 for 20-30 minutes or until golden brown. Serve with mushroom gravy: 1 can cream of mushroom soup, 1 cup sour cream, about 1 cup milk and a dash of garlic salt. Heat and serve over chicken roll-ups.

Chicken Pom Poms

Submitted by Jessie Abeyta

Ingredients:

1 C sliced fresh mushroom
¼ C diced celery
¼ C diced onion
3 T flour
½ t. poultry seasoning
1/8 t. pepper
¾ C milk
1 T instant chicken boullion
1 1/2 C diced chicken
1 1/2 C cooked rice
¾ C grated cheese
¼ C fine bread crumbs
¼ C ground walnuts
Sauce:
1 can cream of chicken soup
½ C sour cream
In a skillet cook the mushrooms, celery and onions in a little olive oil until soft. Then add the flour, poultry seasoning, pepper, milk and boullion and heat through. Combine with chicken, rice and cheese. Form golf ball size balls (or a little bigger) with the mixture and roll in the combined bread crumbs and walnuts. Place in a greased baking dish and bake at 425 for 30 minutes. Heat the sauce in the microwave and pour over individual servings.

Buffalo Chicken Dip

Submitted by Michelle Delie

2 cups cooked, shredded chicken
½ cup hot sauce
½ cup ranch dressing
8 oz. cream cheese
½ cup chopped celery

Preheat oven to 350º

1. Soften cream cheese
2. Whisk cream cheese and ranch dressing together
3. Stir in chicken, hot sauce and celery
4. Bake for 30 minutes

Best Ever Cheeseball

Submitted by Jan Meyers

( makes about 3 cheeseballs)

2-8oz pkg cream cheese, softened
1/4 - 1/3 pound deli ham
6-8 green onions ( I use the whole onion of only 2 or 3 and just the greens of the rest)
1-1/2 c shredded cheddar cheese
1 c crushed pecans

Snip ham and onion into about 1 -inch pieces into blender and cover with water. Process till well chopped up. Drain in colander. In meantime, mix grated cheese with cream cheese. Mix in well-drained ham and green onion. Mixture will be gooey. Roll handful of cheese mixture into crushed pecans and place on handi-wrap. Wrap and refrigerate till chilled.