2 Pillsbury® Grands!® Frozen Flaky Layers Biscuits (from 22.1-oz bag)
2 tablespoons herb-flavored cream cheese spread
1/4 cup diced seeded tomato
Chopped fresh basil leaves
Heat oven to 350°F. Spray cookie sheet with cooking spray. Place biscuits on microwavable paper towel. Microwave on Medium (50%) 25 to 30 seconds, turning over halfway through microwave time. (Biscuits should be slightly frozen for easier slicing.) Slice each biscuit horizontally, carefully separating into 2 layers.
Place biscuit halves cut sides down on cookie sheet. Bake 10 to 14 minutes or until edges are light golden brown. Remove from cookie sheet. Cool 5 minutes.
Spread cream cheese spread on biscuits. Top with tomato and basil.
Remove crust from 6 slices firm white bread. Flatten slightly with rolling-pin. Spread with desired sandwich filling (ham, egg, tuna, salmon, or chicken).
Place one asparagus spear diagonally across filling.
Bring opposite corners or bread together over asparagus press to seal.
Wrap individually. Chill.
¼ cup sugar
¼ cup water
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
8 cups mixed fresh vegetable pieces (broccoli, cauliflower, zucchini and/or carrots) no larger than
1/3 cup distilled white vinegar
Place vegetables in a gallon-size Glad® Zipper Food Storage Bag. Whisk together vinegar, sugar, water and dressing mix until sugar dissolves; pour into bag over vegetables. Seal bag and shake to disperse marinade evenly. Refrigerate 4 hours or overnight, turning bag occasionally. Will keep up to 3 days in refrigerator.
•1-1/2 lbs. red potatoes (about 15 small)
•1 cup shredded cheddar cheese (about 4 oz.)
•1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
•1/2 cup sliced green onions
•2 Tbsp. chopped fresh basil leaves (optional)
•10 slices bacon, crisp-cooked and crumbled
1. Preheat oven to 400°. On large baking sheet, arrange potatoes and bake 35 minutes or until tender. Let cool to handle.
2. Cut each potato in half, then cut thin slice from bottom of each potato. With small melon baller or spoon, scoop pulp from potatoes leaving 1/4-inch shell. Set aside shells and reserve pulp.
3. In medium bowl, lightly mash reserved pulp. Stir in remaining ingredients. Spoon or pipe potato filling into potato shells.
4. Arrange filled shells on baking sheet and broil 3 minutes or until golden and heated through.
12 Green Jalapenos Whole
1 (3-ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
1/4 cup sliced green onions
12 pimiento strips
1) Heat oven to 350ºF.
2) Rinse and drain jalapeños. Slit lengthwise on one side up to stem, leaving stem attached. Remove seeds and veins.
3) In small bowl, beat cream cheese until fluffy. Beat in shredded cheese, onions and garlic powder. Fill each jalapeño with cheese mixture. Arrange stuffed jalapeños on baking sheet or in heatproof serving dish.
4) Bake stuffed jalapeños 10 minutes or until cheese is melted. Top each jalapeño with pimiento strip, if desired.
1 lb. ham, finely ground
1½ lb. pork, finely ground
2 eggs, well beaten
2 c. fresh bread crumbs
1 c. milk
1 c. brown sugar
1 t. dry mustard
1/2 c. vinegar
1/2 c. water
few drops red food coloring
Mix the ham and pork together, then add the eggs, crumbs and milk. Form into 18, 2″ balls. They can be smaller for appetizers.
Place the ham balls in a shallow baking dish. Mix the brown sugar, mustard, vinegar, water and food coloring together and pour over the meat.
Bake in a preheated 325° F. oven an hour or longer, basting every 15 minutes.
Source: Up-Home, Down-Home
12 ounces cream cheese, softened
½ cup ground toasted walnuts (baked at 375 degrees for 7-8 minutes)
2 tablespoons finely minced parsley
1 tablespoon finely minced green pepper
1 tablespoon finely minced onion
1 teaspoon fresh lemon juice
¼ teaspoon grated nutmeg
Salt and pepper to taste
24 slices thin white bread, crusts removed
Beat the cream cheese and the next seven ingredients until well combined.
Spread each slice of bread with butter.
Top one slice with cream cheese mixture and end with another slice, butter side down.
Cut each sandwich into 4 triangles.
Source: Marcia Adams