Soaps.com - MESSAGE BOARDS

Bacon Mushroom Crowns

40 medium mushrooms
1/2 lb. bacon, cooked crisp and crumbled
1 C. shredded Swiss cheese
1/2 C. softened butter
1/2 C. crushed corn chips
2 garlic cloves, crushed
2 T. finely minced onion
1 T. dry red wine

Remove and chop mushroom stems. Combine them with remaining ingredients.
Fill mushroom caps. Place on a baking sheet, stuffing side up.
Broil 5-7 minutes or till lightly browned and bubbly.

Ham and Cheese Crescent Snacks

1 8-oz. can Pillsbury refrigerated crescent dinner rolls
2 tbls. margarine or butter, softened
1 tsps. prepared mustard
1 c. cubed ham
1/3 c. chopped onion
1/3 c. chopped green pepper
4 oz. (1 c.) shredded cheddar cheese

Heat oven to 375º F. Unroll dough onto ungreased cookie sheet press or roll dough into a 13 x 9 inch rectangle, sealing perforations. Pinch edges to form a rim.

In small bowl, combine margarine and mustard: mix well. Spread mixture over crust.
Sprinkle ham, onion, green pepper and cheese over mixture.

Bake at 375º F. for 18 to 25 minutes or until edges are golden brown. cut into pieces; serve warm. Refrigerate any leftovers. Makes about 24 snacks

My grand kids love this snacks i have to make them when ever they come to visit.
There also nice for when you have company.

Four-Cheese Pate

3 (8-ounce) packages cream cheese, softened, divided
2 tablespoons milk
2 tablespoons sour cream
3/4 cup chopped pecans
4 ounces Brie or Camembert, rind removed, softened
1 cup shredded Swiss cheese
4 ounces crumbled blue cheese
1/2 cup pecan halves
Red and green apple slice and/or crackers

In a mixing bowl, beat one package of cream cheese with milk and sour cream until smooth. Spread into a 9-inch pie plate lined with plastic wrap. Sprinkle with chopped pecans.
In a mixing bowl, beat Brie, Swiss, blue cheese and remaining cream cheese until thoroughly combined. Gently spread over chopped pecans, smoothing the top to form a flat surface.
Cover and chill overnight or at least several hours.
Before serving, invert onto a plate and remove plastic wrap. Arrange pecan halves on top.
Serve with apples and/or a variety of crackers.
Makes 16 to 20 servings

Deviled Ham Puffs

2 drops Tabasco sauce
1 teaspoon Worcestershire sauce
1 4 1/2 oz can deviled ham
8 slice white bread
1/2 lb shredded cheddar cheese
3 eggs, slightly beaten
2 cup milk
1 tablespoon chopped pimento
1 green pepper, chopped
1 salt and pepper to taste

Grease shallow baking dish or 2 qt. casserole well

Blend Tabasco and Worcestershire sauce with deviled ham. Spread evenly onto each slice of bread. Cut bread into 1-inch squares. Place layer of bread in baking dish. Sprinkle with 1/2 of the cheese. Repeat.
Blend eggs, milk, pimento, salt and pepper; pour over bread and cheese. Let stand for about 15 minutes
Bake in a 350 degree oven until puffed and brown, about 20 minutes.

Quick Liver Pate

1 8-oz pkg cream cheese
1 lb liver sausage
1/4 cup green onions (tops & bottoms), finely chopped (or grated onion to taste)
6 slices bacon, fried crisp & crumbled
2 tab parsley, minced
1 teas Worcestershire sauce
1 tab dijon or prepared mustard (to taste)

Bring cream cheese & liver sausage to room temperature

Cream together and add onion, bacon, parsley, worcestershire, & mustard. Shape into one large ball or two medium balls and roll either in parsley or chopped pecans or walnuts
Wrap in plastic wrap and store in fridge
You may also 'frost' it with a little softened cream cheese if you wish. Serves 12

Hot Crab Appetizers

1 (6-oz) can crabmeat, drained
1 tsp. salt
dash white pepper
1 tbsp. marjoram
2 tbsp butter
2 tbsp flour
1 egg yolk
1 c. light cream
6 slices white bread

Combine first 4 ingredients; set aside.
In a saucepan, melt butter; remove from heat and stir in flour. Beat egg yolk into cream. Stir cream into the butter/ flour mixture and heat until thickened, stirring constantly. Mix will be VERY thick.

Pour sauce on crab meat mixture and toss.
Using a small round cookie cutter, cut 4 rounds from each slice of bread. Toast on 1 side only.
Mound crab mix on untoasted side. Place in broiler until lightly browned. Serve HOT.

Yield 24 appetizers

Salmon Log

1 1-lb can salmon
1 8-oz cream cheese (softened)
1 Tbsp lemon juice
2 tsp grated onion
1 tsp horseradish
1 tsp liquid smoke
1/4 tsp salt
1/2 cup chopped pecans

Drain and flake salmon.

Add cheese, lemon juice, onion, horseradish, liquid smoke and salt. Combine well.
Chill for several hours or overnight.
Shape into log, chill for 2 or 3 hours more.
Sprinkle pecans on waxed paper; roll log in pecans.
Keep chilled until ready to serve.

Palmiers

1 (17 1/4 oz.) pkg. frozen puff pastry, thaw
1 (4.25 oz.) jar champagne mustard, divided
1 cup freshly grated Parmesan cheese
1-1/2 Tbsp. dried oregano
2 tsp. garlic powder
8 oz. thinly sliced prosciutto ham
1 large egg, lightly beaten

Place 1 pastry sheet on work surface. Spread half of mustard evenly over pastry.

Combine cheese, oregano, and garlic powder; sprinkle half of cheese mixture over mustard. Arrange half of prosciutto slices evenly over cheese mixture. Lightly press meat into cheese.

Roll up pastry like a jelly roll, starting at one end and rolling to middle of pastry sheet. Roll up other side until both rolls meet in the middle.

Cover and chill at least 30 minutes.
Repeat with remaining pastry sheet as above.
Cut rolls crosswise into 1/2 inch thick slices. Slice will resemble a curly C or figure 8.

Place slices on lightly greased baking sheets. Brush top with beaten egg.
Bake at 350 F (preheated) oven for 25 minutes or until puffed & golden.
Serve warm or at room temperature.
Makes 3 1/2 dozen

Shrimp Spread

1 package (8 ounces) light cream cheese, softened
1/2 cup light sour cream
1/4 cup light mayonnaise
1 cup seafood cocktail sauce
2 cups (8 ounces) shredded light mozzarella cheese
2 cans (4-1/4 ounces each) shrimp, rinsed and drained
3 green onions, sliced
3/4 cup finely chopped tomato

In a small mixing bowl, beat the cream cheese, sour cream and mayonnaise until smooth.

Spread on a 12-in. round serving platter. Cover with seafood sauce. Sprinkle with cheese, shrimp, onions and tomato. Cover and chill. Serve with crackers
Yield: 10 servings

Chorizo Fingers

Ingredients
1 pound lean boneless pork, cubed
1/2 pound lean boneless beef, cubed
1/4 pound fresh pork fat, cubed
3 cloves garlic, peeled, minced
2 teaspoons paprika
1/2 teaspoon dried oregano
1 1/2 teaspoons brown sugar
1/2 teaspoon salt or to taste
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon hot pepper sauce
1 teaspoon of mixed black pepper, nutmeg, cloves and ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1 tablespoon red wine vinegar
4 tablespoons olive oil

Directions

1. In meat grinder or food processor fitten with steel blade, grind together pork, beef, pork fat and garlic. If using a food processor, be sure not to overprocess. Remove and discard any gristle.

2. Place meat in a large bowl. Add paprika, oregano, brown sugar, salt, red pepper flakes, hot pepper sauce, mixed spices, cinnamon, cumin and red wine vinegar. Knead by hand to incorporate all seasonings. Cover and refrigerate overnight.

3. Form meat mixture into fingers about 2 inches long and 1/2-inch in diameter. Heat olive oil in large skillet. Add enough fingers to make a single layer and cook in hot oil, over medium heat, turning to brown all sides, for about 5 minutes. Drain on paper towels.

Serve Chorizo Fingers with Ancho Chili Puree.

Ancho Chili Puree

Ingredients

1 tablespoon olive oil
shells and heads from shrimp
2 shallots, peeled and diced
1 clove garlic, peeled and sliced
4 ancho chilies, seeded and chopped
2 sprigs fresh cilantro, chopped
1 serrano chili, seeded
2 cups fish stock
1 tablespoon masa harina
1 teaspoon fresh lime juice
1/2 teaspoon honey
salt to taste

Directions

1. Heat oil in a small saucepan over high heat. When it just starts to smoke, add shrimp shells and heads and saute for 1 minute, stirring constantly, or until bright pink in color. Add shallots, garlic and anchos. Lower heat and cook, stirring constantly, for about 4 minutes or until shallots, garlic, and anchos are lightly toasted.

2. Add tomatoes, cilantro and serrano. Raise heat to medium and cook 2 minutes. Add stock. Lower heat and simmer gently for 15 minutes. Do not reduce. Pour into a blender and puree until smooth. Mix masa harina with enough cold water to make a paste. Then, with the motor running, add to the puree in the blender. Strain through a fine sieve and stir in lime juice, honey and salt. Keep warm until ready to use.

RANCH BISCUITS

3 c. White Lily Self-Rising Flour
1 Ranch Salad Mix packet
1 tsp. dried parsley flakes
1/2 tsp. garlic powder
1 c. milk/buttermilk
1/2 c. melted butter

In a medium bowl, stir together White Lily Flour, dry salad dressing mix, parsley and garlic powder. Stir in milk or buttermilk and butter to form dough. Place spoonfuls of dough onto baking sheet coated with cooking spray. Bake @ 450 for 10-12 min. or until biscuits are golden brown.

Makes 12-14 biscuits.

RASPBERRY WINGS

1 1/2 c. seedless raspberry jam
1/3 c. balsamic vinegar
3 Tbsp. soy sauce
1 1/2 tsp. crushed red pepper
5 # chicken wings

1. Preheat oven to 400.
2. Line baking sheet w/ aluminum foil.
3. In a small saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat. Stir until smooth.
4. In a large bowl or zip-lock bag, toss wings with 1/2 of jam mixture. Place on baking sheet and bake 50 minutes.
5. Brush wings with remaining mixture and bake 8-10 mintues or until done and outside is glazed.

REESE COOKIES

2 c. all-purpose flour
3/4 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
2 1/2 sticks of butter, softened
2 c. sugar
2 eggs
2 tsp. vanilla
1 10-oz. pakg. REESE's Peanut Butter Chips

Heat oven to 350. Stir in flour, cocoa, baking soda, and salt. Beat butter and sugar in a large bowl until fluffy. Add eggs and vanilla. Gradually add flour mixture, beating well. Stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-9 minutes. (DO NOT OVERBAKE). Cookes will be soft and puff while baking and flatten while cooling. Cool slightly.

ROASTED GARLIC MASHED POTATOES

5 medium sized potatoes, peeled, cut into eighths
2 tsp. salt
2 Tbsp. Land O Lakes spread with sweet cream, cold
1/4 c. Land O Lakes sour cream
1/2 c. warm skim milk
1/4 c. chopped chives
1 bulb of roasted garlic, skin removed and mashed
salt and pepper, to taste

Place cut potatoes in 4 1/2 qt. saucepan. Cover with cold water; add 2 tsp. salt. Bring to boil over high heat. Reduce heat to medium; boil until fork tender (15-18 min.). Drain off water. Place potatoes in large mixer bowl. Mash slightly wiht fork. Beat at medium speed, adding spread with Sweet Cream 1 Tbsp. @ a time until well mixed (30-60 seconds). Continue beating, gradually adding all remaining ingredients, until well mixed (1-2 min.). Do not over beat. Serve immediately.

Serves 8.