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   Hors D'eouvres      Desserts

 

Sweet & Sour Meatballs
50 frozen meatballs
2/3 cup chili sauce
2/3 grape jelly

Heat the chili sauce and grape jelly in a pot on low heat.  Add the
meatballs and heat on medium for 30-40 minutes or until warm.
 

White Pizza Dip
8 oz. sour cream
8 oz. ricotta cheese
1 cup shredded mozzarella cheese
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1 loaf Italian or French bread

Mix soup, ricotta, sour cream, and 3/4 cup mozzarella cheese.  Place
last 1/4 cup cheese on top.  Bake for 30 minutes at 350°.
Cool and serve.



Cheddar Bay Biscuits
2 cups Bisquick
1/2 cup cold water
3/4 cup grated sharp cheddar cheese
1/4 cup butter
1 teaspoon parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon Italian season

Preheat oven to 450° degrees.  Mix together baking mix, cold water
and grated cheese.  Cut biscuits with a cutter and place onto a baking
dish.  Melt butter and seasonings together.  Brush with the butter
and spices and bake for 8-10 minutes.

Bruschetta with Tomato and Basil
1/2 baguette or crusty long load bread, sliced
2 large cloves garlic, cracked away from skin
Extra virgin olive oil - for drizzling
3 small plum tomatoes, halved and seeded
20 fresh basil leaves
Coarse salt

Preheat broiler to high.  Place bread slices on a broiler plan.  Char bread
on each side under hot broiler, keep an eye on it!  Rub toasts with
cracked garlic and drizzle with olive oil.  Chop seeded tomatoes and place
in a small bowl.  Pile basil leaves and top of one another and roll into a log.
Thinly slice basil into green confetti and loosely combine with tomatoes.
Add a drizzle of oil and a little coarse salt to the bowl and toss tomatoes
and basil to coat.  Pile toasts around the bowl of topping.  Place a spoon
to scoop topping in bowl and serve.

Honey Dijon Deviled Eggs
7 large hard cooked eggs
1/4 cup purchased honey Dijon salad dressing
2 tablespoons finely chopped green onions
1/8 teaspoon pepper, if desired

Remove shells from eggs. Halve eggs lengthwise or crosswise. Carefully remove yolks from eggs; place in small bowl. Mash yolks with fork. Add salad dressing and onions; mix well.  Lightly spoon or pipe mixture into egg white halves. Sprinkle with pepper. Serve immediately, or refrigerate until serving time.

Asian Caramelized Pineapple
1 1/2 teaspoons canola oil
1 1/2 teaspoons minced red onion
1 large garlic clove, minced
2 cups diced fresh pineapple
1 tablespoon chopped seeded red jalapeno pepper
1 1/2 teaspoons chopped peeled fresh ginger
1 1/2 teaspoon chopped fresh cilantro

Heat oil in a large nonstick skillet over medium heat.  Add onion and garlic to pan; cook 2 minutes.  Add pineapple; cook 5 minutes or until lightly browned.  Add soy sauce, pepper, juice, and ginger; cook 2 minutes.  Remove from heat; stir in cilantro.  Yield:  4 servings.
 

Dessert

Blueberry Moon Pastries
3 cans (8oz.) refrigerated crescent rolls
1 can (21oz.) blueberry pie filling (or your favorite flavor)
1 beaten egg
Sugar for topping

Preheat oven to 350°.  Lightly grease cookie sheets.  Separate crescent
rolls, place on heaping tablespoon on pie filling on the larger end of each crescent roll and roll up.  Brush the tops with the beaten egg, then
sprinkle with sugar.  Bake for 10-14 minutes or until golden brown.
Best served warm.

Ice Cream Cake
60 Ritz crackers - crush in blender or by hand
1 stick butter
*Mix and press into 9x13 pan

1/2 gallon vanilla ice cream
Add 2 packages coconut flavored instant pudding
(or your favorite flavored pudding)
1 1/2 cups milk
*Beat with mixer until fluffy.

Pour into shell and refrigerate for at least 4 hours.
Put cool whip on top and sprinkle with nuts.

Black Forest Trifle
1 box of any chocolate cake mix
1 small box (3.9oz.) instant chocolate pudding
2 cups milk
1 can (21.oz) cherry pie filling
1 small container (8oz.) whipped topping, thawed
Chocolate curls (optional)

Preheat oven to 350°.  Grease a 9x13 baking dish.  Prepare and bake cake
mix according to package directions for a 9x13 baking dish.  Let cake
cool in pan.  While cake is cooling, prepare chocolate pudding, using 2 cups
of milk, and refrigerate for 30 minutes.  When cake has cooled, cut into cubes.
Place half of the cake cubes in a 3-quart trifle bowl or any large, clear glass serving container.  Spoon half of the cherries over the cake cubes; then
spread 1 cup of pudding over the cherries and top with half of the
whipped topping.  Repeat layers.  Top with chocolate curls if desired.
Cover and chill until ready to serve.
Makes 10-12 servings.

Key Lime Pie
1 package (8oz.) nonfat cream cheese, at room temperature
1 teaspoon grated lime rind
1/3 cup fresh lime juice (about 3 limes)
Sugar substitute to equal 1/4 cup sugar
1 container (8oz.) light frozen nondairy whipped topping, thawed
1 prepared graham cracker piecrust
8 thin lime slices for garnish (optional)

Place cream cheese, lime rind, lime juice and sugar substitute
in a large bowl; beat with mixer on medium speed until fluffy,
3 to 4 minutes.  Fold in whipped topping.  Spoon evenly into piecrust.
Refrigerate 4 hours or until filling is firm.  Garnish with lime slices if desired.

Honey - Lavender Ricotta Ice Cream
1 cup sugar
1cup water
1 teaspoon dried lavender blossoms
3 cups fresh ricotta cheese (about 2 lbs.)
2 tablespoons honey
1/4 teaspoon salt

Combine sugar and 1 cup water in a small saucepan; bring to a boil.  Cook 45 seconds or until sugar dissolves.  Remove from heat; stir in lavender.  Let stand 30 minutes.  Strain mixture through a fine mesh sleeve into a small bowl; discard solids.  Cover and chill 1 hour.  Combine fresh ricotta cheese, honey, and salt in a food processor; process until smooth.  With processor on, slowly add lavender syrup through the food chute.  Pour mixture into the freezer can of an ice-cream freezer; freeze according to the manufacturer's instructions.  Spoon ice cream into a freezer safe container; cover and freeze 4 hours or until firm.  Yield:  1 1/2 quarts.
 

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