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Recipe Results 132 of 142 pages
Crab Dip
Crab Dip Ingredients: 1/2 cup (1 stick) butter, softened 1 package (8 ounces) cream cheese, softened 2 cups shredded cheddar cheese 1 container (16 ounces) sour cream 1 heaping Tbsp. minced dried onion 14 to 16 ounces frozen crab meat or imitation crab meat scallions, for garnish Directions: Preheat the oven to 350°F. Mix all
Garden Fresh Tomato Melts
Garden Fresh Tomato Melts Ingredients: 6 Tomatoes – large, assorted colors 2 cup Monterey Jack Cheese – shredded 2 Peppers – small red, green or yellow, finely chopped 1/2 c Almonds – toasted Salt and Pepper – to taste 1 clove Garlic – fresh, finely chopped Directions: Line a 15″ x 10″ baking pan with
Chicken Nacho Dip
Chicken Nacho Dip Ingredients: 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), drained 1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed 2 large cooked skinless, boneless chicken breast halves, shredded 1/3 cup sour cream 1/4 cup diced green onion 1 1/2 tablespoons taco seasoning mix 2 tablespoons
Cool Cucumber Yogurt Dip
Ingredients: 1 cup plain low-fat yogurt 1 cup fat-free sour cream 1 cucumber 1 tablespoon lemon juice 1/4 teaspoon garlic powder 1/4 teaspoon dried dill weed 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 cup baby carrots 1 cup broccoli florets Directions: Place the yogurt and sour cream in a medium-sized mixing bowl. Peel
Double Cornbread Muffins
Ingredients: 1 cup coarse yellow cornmeal 2 tablespoons maple syrup 2 eggs 1 cup whole-wheat flour 1½ cups unbleached all- purpose flour 1 cup buttermilk ¾ cup sour cream or plain Greek yogurt 2 teaspoons baking powder 1 teaspoon baking soda 1 cup fresh or frozen corn kernels (if frozen, thaw) 1¼ teaspoons salt ¼
Crab Stuffed Mushrooms
Ingredients: 20 white mushrooms (about 1 pound) 1 1/2 cups lump crab meat 4 tablespoons unsalted butter, divided 1/2 cup scallions (white and green parts), chopped 2 teaspoons fresh garlic, chopped 4 ounces cream cheese, room temperature 1 teaspoon fresh lime juice 1/2 teaspoon salt, divided 1/2 teaspoon Worcestershire sauce 1/8 teaspoon hot sauce 1/3
Cheesy Baked Zucchini Tots
Ingredients: 2 cups zucchini, grated 1/2 cup onion, grated 1 garlic clove, finely minced 1 egg 3 tablespoons butter, melted 1/2 cup breadcrumbs 1/4 cup parmesan cheese, grated 1/4 cup sharp cheddar cheese, shredded 1/2 teaspoon salt 1/4 teaspoon pepper pinch cayenne pepper Directions: Preheat oven to 400°F. Line baking sheet with foil. Put zucchini
Party Cheese Ball
Ingredients: 28 oz. pkgs. cream cheese, softened 18 oz. pkg. shredded sharp cheddar cheese 1 Tbsp. finely chopped onions 1 Tbsp. chopped red bell peppers 2 tsp. Worcestershire sauce 1 tsp. lemon juice Dash ground red pepper (cayenne) 1 cup chopped pecans, toasted Directions: BEAT cream cheese and cheddar in small bowl with mixer until blended.
Seafood Cheese Fondue
Seafood Cheese Fondue Ingredients: 1 clove garlic, cut 2 cans frozen shrimp soup 1 cup milk 1 pound Swiss cheese, grated Freshly-ground black pepper Paprika French bread in 1-inch cubes Steamed shrimp, scallops, King crab or lobster chunks Directions: Rub pot with garlic. Heat soup in pot and beat until smooth. Slowly add milk and
Turkey and Cranberry Pinwheels
Turkey and Cranberry Pinwheels Ingredients: 12 oz. pkg. fresh cranberries 4 green onions, chopped 2 small jalapeño peppers, stemmed and chopped ½ cup chopped fresh cilantro ¼ cup white sugar 1 Tbsp. lime juice 8 oz. cream cheese, softened 8 oz. shredded sharp cheddar cheese 4 12-inch spinach flour tortillas 32 thin slices turkey lunch
