Tags: Cheddar cheese, Cooking, Crackers, Cream cheese, Food, recipes, Skyline Chili, Skyline Chili Dip
Here’s a delicious appetizer not only for the Holidays but anytime, Classic Skyline Chili Dip – Party Size. Serve it with your favorite Chips or Crackers.
Classic Skyline Chili Dip – Party Size
What you need:
9 x13 Oven/MicrowaveSafe Pan
12 ounces of cream cheese softened to room temp
13 to 15 ounces of Skyline Chili
1 quart microwave safe bowl
12 ounces of Skyline Shredded Cheddar Cheese
Your favorite tortilla or corn chips
How to prepare:
1 – Preheat oven to 375 degrees
2 – Spread 12 ounces of cream cheese in an even layer into your pan
3 – Heat 13 to 15 ounces of Skyline Chili in covered 1 quart microwave safe bowl on high for 2 minutes
4 – Pour heated chili evenly over the cream cheese layer
5 – Place pan in preheated (375 degrees) oven for 10 minutes
6 – Remove from oven and top evenly with 12 ounces of Skyline Shredded Cheddar Cheese
7 – Let stand for 5 minutes
8 – Dig in! Scoop the Skyline Dip with your favorite tortilla or corn chip
Tags: Cooking, Cranberry Goat Cheese Crostini, Cranberry sauce, Cream cheese, Crostini, Food, Goat cheese, jennie o turkey, recipes
I have a delicious and healthy appetizer for your Thanksgiving Dinner, Cranberry Goat Cheese Crostini. Made with cream cheese, goat cheese, cranberry sauce, and basil leaves all served on a deli crostini. Super easy to prepare and sure to please! You can find this recipe and all the delicious and healthy recipes at Jennie – O website. Enjoy and Make the SWITCH! https://www.jennieo.com/
Cranberry Goat Cheese Crostini
Looking for an easy Holiday appetizer recipe? This delicious crostini takes less than 15 minutes to make.
½ (8-ounce) package cream cheese, softened
1 (4-ounce) package goat cheese, softened
¼ teaspoon freshly ground pepper
1 (14-ounce) can whole berry cranberry sauce
¼ cup chopped fresh basil leaves
1 package deli crostini
garnish with small fresh basil leaves
1) In small bowl, combine cream cheese, goat cheese and pepper until smooth.
2) In another small bowl, stir together cranberry sauce and basil.
3) Spread about 1 tablespoon cream cheese mixture on crostini. Top with cranberry mixture. Garnish with basil leaves, if desired. Serve immediately.
RECIPE NUTRITION INFORMATION
Tags: Appetizers, bacon, Bacon and Cheese Log, Cooking, CooksRecipes, Cream cheese, Food, Pecans, recipes
From the CooksRecipes website (http://www.cooksrecipes.com/index.html), a classic appetizer for the Thanksgiving and Christmas Seasons, a Bacon and Cheese Log. 7 ingredients make up this delicious recipe that everyone will enjoy! The Cooks site has recipes that will please all tastes. So be sure to check them out soon!
Bacon and Cheese Log
Cheese logs are always a party favorite, especially with bacon in the equation! Serve with lightly salted crackers.
1 (8-ounce) package cream cheese, softened
1/4 cup butter, softened
12 slices (about 1/2 pound) bacon, cooked crisp and crumbled
2 green onions, thinly sliced
1 (6 or 8-ounce) jar process Wisconsin Cheddar cheese spread
1/2 cup finely chopped pecans
1 – Beat together cream cheese and butter until smooth. Add bacon and green onions, mixing until thoroughly blended.
2 – Shape into a log about 8-inches long, cover and refrigerate overnight.
3 – Coat log with cheese spread. Roll in pecans and garnish with snipped parsley. Chill.
4 – Serve with lightly salted crackers.
Makes 12 servings.
Tags: Baking, Cooking, Crab, Crab Puffs, Crab Rangoon, Cream cheese, Food, One of America's Favorites, recipes, Wontons
Crab Rangoon, sometimes called crab puffs, crab Rangoon puffs, or cheese wonton, are deep-fried dumpling appetizers served in American Chinese and, more recently, Thai restaurants, stuffed with a combination of cream cheese, crab meat or imitation crab meat, scallions, and/or garlic. These fillings are then wrapped in Chinese wonton wrappers in a triangular or flower shape, then deep-fried in vegetable oil.
Crab Rangoon has been on the menu of the “Polynesian-style” restaurant Trader Vic’s in San Francisco since at least 1956. Although the appetizer is allegedly derived from an authentic Burmese recipe, the dish was probably invented in the United States. A “Rangoon crab a la Jack” was mentioned as a dish at a Hawaiian-style party in 1952, but without further detail, and so may or may not be the same thing.
Though the history of Crab Rangoon is unclear, cream cheese, like other cheese, is essentially nonexistent in Southeast Asian and Chinese cuisine, so it is unlikely that the dish is actually of east or southeast Asian origin. In North America, crab Rangoon is often served with soy sauce, plum sauce, duck sauce, sweet and sour sauce, or mustard for dipping.
In the Pacific Northwest states of America crab Rangoon are also known as crab puffs, although this primarily refers to versions that use puff pastry as a wrapper instead of wonton. They may also be referred to as crab pillows, crab cheese wonton, or cheese wonton.
Tags: Baking, Bison Pastrami, Cooking, Cream cheese, Dieters’ Delight Bison Pastrami Casserole, Food, Green Peppers, recipes, SayersBrook Bison Ranch
Here’s another delicious and healthy recipe from the SayersBrook Bison Ranch, Dieters’ Delight Bison Pastrami Casserole. It’s made with SayersBrook Bison Pastrami. You can find this recipe and purchase the Bison Pastrami all on the SayersBrook website (http://www.sayersbrook.com/). You’ll be able to choose from all the Bison Meat Cuts along with Wild Boar, Elk, and Ostrich just to name a few. So when you get a chance check them out, Enjoy and Eat Healthy!
Dieters’ Delight Bison Pastrami Casserole
1 (8-oz.) low-fat cream cheese, softened
2 T. instant minced onion
1/2 c. pecans, chopped (optional)
2 T. fresh green pepper, chopped
1/2 c. low-fat sour cream
2 T. skim milk
3 oz. Bison pastrami, finely chopped
1/2 tsp. white pepper
Combine all ingredients and put into 1 quart casserole dish. Bake in preheated 350° oven for 20 minutes, or until edges are bubbly. Serve with crackers or Melba toast. Serves 8. Note: Leftovers may be served cold.
Tags: Baking, Cooking, Cream cheese, English Muffins, Food, Jennie - O Recipe of the Week, JENNIE-O® Honey Roasted Turkey Breast, recipes, Switch, Turkey n' Cheddar Muffin Melt
This week’s Jennie – O Recipe of the Week is a Turkey n’ Cheddar Muffin Melt. Breakfast is served! Made with JENNIE-O® Honey Roasted Turkey Breast, English Muffins, Cream Cheese, Tomatoes, and Cheddar Cheese, This one will start your morning off the right way! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Make the Switch! https://www.jennieo.com/
Turkey n’ Cheddar Muffin Melt
1) Toast muffin and spread with garden vegetable cream cheese. Place turkey on muffin halves and top with tomatoes and Cheddar cheese. Place under broiler to melt cheese.
RECIPE NUTRITION INFORMATION
Saturated Fat 9g
Tags: Cooking, Cream cheese, dessert, Food, Hot Fudge, Jennie-O, Peanut Butter Cream Pie, recipes, Saturday Evening Dessert, Skippy Peanut Butter
This week’s Saturday Evening Dessert is a Peanut Butter Cream Pie. Peanut Butter and Hot Fudge combine to make a Peanut Butter Cream Pie! This one comes from the Jennie – O website (https://www.jennieo.com/). Enjoy!
Peanut Butter Cream Pie
Peanut Butter and fudge come together in this irresistible dessert.
⅓ cup SKIPPY® creamy peanut butter
⅓ cup sugar
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container frozen whipped topping, thawed and divided
1 (9-inch) chocolate crumb crust
1 cup hot fudge topping, room temperature
melted SKIPPY® peanut butter, if desired
1) In large bowl, beat together peanut butter, sugar and cream cheese with electric mixer on medium speed 2 minutes or until smooth, scraping down side of bowl occasionally.
2) Fold in half of whipped topping. Evenly spoon peanut butter mixture into crust, then evenly spread fudge topping over peanut butter mixture; top with remaining half of whipped topping. Refrigerate at least 3 hours before serving. Drizzle with additional melted peanut butter, if desired.