APPETIZERS
Prep time: 20 minutes
Bake time: 30-35 minutes
Makes: 8 servings
1 10-ounce package frozen chopped spinach, defrosted
1 13 3/4-ounce can artichoke hearts in brine
1 cup Buttermilk Ranch Dip
8 oz. Sharp Cheddar Cheese, shredded (2 cups)
Crackers or thin slices of French baguetteUsing your hands, squeeze spinach until as dry as possible. Place in a medium bowl. Drain artichoke hearts and squeeze out moisture in the same manner as the spinach. Transfer artichokes to a cutting board and chop coarsely. Place in bowl with spinach.Add remaining ingredients and mix well. Pack spread into a 4-cup baking dish. Up to this point the spread can be made ahead, covered and refrigerated. Preheat oven to 350° F. Bake 30-35 minutes until hot and bubbly around edges. Serve immediately with crackers or thin slices of French baguette.Serving Tip: Try this recipe on top of baked potatoes. Pop a batch of Artichoke & Spinach Spread in the oven for the last 30 minutes of potato baking. When done, split open baked potatoes and spoon dip mixture on top.
Pineapple Mango Salsa
Ingredients
1-1/2 cups pineapple cut into chunks
1 ripe mango, peeled and chopped
1/2 cup chopped red cabbage
1/3 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
1 to 2 jalapeno peppers, seeded and minced
Stir together pineapple, mango, cabbage, red onion, cilantro, lime juice and peppers in
medium bowl.
Cover and chill for at least 30 minutes to blend flavors.
Serve salsa over grilled fish or chicken with grilled vegetables. Garnish with lime
wedges, if desired.
Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain eggs, and let cool.
Cut eggs in half, lengthwise. Remove the egg yolks and mash them together in a small mixing bowl. Mix in the paprika, mayonnaise, and dry mustard. Spoon mixture into the egg shells, cool and serve.
Creamy Deviled Eggs
Ingredients
12 eggs
1/3 cup Ranch-style salad dressing
1/2 (8 ounce) package cream cheese, softened
1/2 cup chopped onion
1 dill pickle, finely chopped
Directions
Place eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash together with ranch-style salad dressing. Mix in the cream cheese, then the onion and dill pickle.
Fill the hollowed egg whites generously with the egg yolk mixture. Chill in the refrigerator until serving.
Bacon Cheddar Deviled Eggs
Ingredients
12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard
Directions
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
Crabby Deviled Eggs
Ingredients
12 hard-cooked eggs
1 (6 ounce) can crabmeat - drained, flaked and cartilage removed
1/4 cup mayonnaise or salad dressing
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
2 teaspoons seafood seasoning
1/4 teaspoon pepper
Directions
Slice eggs in half lengthwise. Remove yolks and set the whites aside. In a small bowl, mash yolks with a fork. Add crab, mayonnaise, relish, mustard, seafood seasoning and pepper; mix well. Stuff or pipe into egg whites. Refrigerate until serving.
Easy Pepperoni Rolls
1 roll crescent rolls from the dairy case
sliced pepperoni
cubed or shredded cheese (any flavor)
Preheat oven to the temperature on the crescent roll package..
Separate each roll and add about 4 pieces of pepperoni and 4 pieces of cheese to each.
Press all the edges closed so filling does not show
Place rolls on cookie sheet and bake according to package directions (about 11-15 min. or
until golden brown.
Serve warm. Add spaghetti sauce for dipping on the side if desired.
You can make these ahead of time and refrigerate until ready to bake