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Recipe Results 129 of 142 pages
Pumpkin Hummus
Ingredients: 1 15 oz low sodium garbanzo beans 1 15 oz pumpkin puree 1 garlic clove minced 1 tbsp olive oil 2 tbsp lemon juice 2 tsp ground cumin 2 tsp paprika Directions: Puree garbanzo beans in a food processor. Add pumpkin puree and mix well. Add garlic, olive oil, lemon juice, ground cumin, and
Pickled Deviled Eggs
Ingredients: 12 HARD-BOILED EGGS 1/4 cup mayonnaise 1/4 cup sour cream 1 tbsp. Dijon mustard 1 tbsp. fresh lemon juice 1/4 tsp. salt 1/4 tsp. pepper 2 tbsp. finely chopped fresh dill OR chives Ingredients for Marinade: 1 jar (16 oz.) beets 1 cup water 1 cup white vinegar TOPPERS: Crabmeat & fresh dill, small
Swiss Stuffed Mushrooms
Submitted by Lynne Herold of Garrettsville, OH Ingredients: 2 lbs. large mushrooms 1/2 lb. sausage, cooked 3 Tbsp. onions, minced 1/2 tsp. garlic powder 1 cup Redpack petite diced tomatoes (with onion, celery & green pepper) salt & pepper to taste 2 cups shredded swiss cheese Directions: Wash mushrooms and remove stems. Blanch caps and
Sweet and Juicy Raisin Tapenade
Ingredients: 1 cup California raisins 1/4 cup pitted Kalamata olives (drained) 2 teaspoons walnuts 1 tablespoon balsamic vinegar 2 teaspoons olive oil 16 whole grain pita wedges or melba rounds Directions: Place tapenade ingredients in food processor. Run until raisins, olives, and walnuts are finely chopped. Can be made ahead and refrigerated. Serve with melba
Corn Dip
Submitted by Betty Glenn of Chester, WV Ingredients: 2 – 8 oz. pkgs. cream cheese 1 stick soft butter 2 cups shredded cheddar cheese 1 can shoepeg corn, drained jalepeno peppers Directions: Mix cream cheese and butter with mixer. Stir in peppers, cheese and corn. Bake at 375° for 30 minutes. Use jalepeno peppers from
Artichoke Dip with Fresh Herbs
Ingredients: 1 cup light sour cream 1/2 cup light mayonnaise or salad dressing 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh or 1/2 teaspoon dried thyme leaves 2 medium green onions, sliced (2 tablespoons) 1 can (14 oz) artichoke hearts in water, drained, coarsely chopped 1/2 cup diced seeded
Bacon Water Chestnuts
Bacon Water Chestnuts Ingredients: 3 8 oz. cans whole water chestnuts, drained 1/2 cup soy sauce, low sodium 1 tsp. garlic powder 1/2 cup + 1 Tbsp. brown sugar, divided 1 lb. bacon sliced cut into thirds 1 cup ketchup 2 Tbsp. Worcestershire sauce 2 Tbsp. chopped parsley cooking spray Directions: Place the water chestnuts,
Prosciutto and Melon Skewers
Prosciutto and Melon Skewers Prosciutto and Melon Skewers Ingredients: 12 8” wooden skewers 1 cantaloupe, pieced into melon balls 1 honeydew, pieced into melon balls 8 slices Prosciutto 12 mozzarella balls 24 Basil leaves Balsamic glaze Italian Seasoning Directions: Cut each prosciutto slice into thirds. On a small skewer start stacking your ingredients: cantaloupe ball,
Pepper Dip
Pepper Dip Ingredients: 2 Green Peppers – medium-sized, chopped 1 Red Pepper – medium-sized, chopped 1 Yellow Pepper – medium-sized, chopped 1/2 lb Zucchini – chopped 4 Tbsp. Olive Oil 4 Tbsp. Black Olives – pitted, coarsely chopped 2 Tomatoes – large, chopped 2 Tbsp. Parsley – fresh, chopped 12 oz. Artichoke Hearts – marinated,
Zucchini Crab Bites
Zucchini Crab Bites Ingredients: 2 cups Zucchini, fresh, shredded 1 cup Breadcrumbs, seasoned 2 Eggs, beaten 1 Tbsp. Mayonnaise 1 Tbsp. seafood seasoning 1 Tbsp. Parsley, fresh, finely diced 1 Tbsp. Onion, finely chopped Oil for frying Fresh parsley and zucchini cutouts for garnish Directions: In a large mixing bowl, combine zucchini, breadcrumbs, eggs, mayonnaise,
