Saturday, June 13, 2009

Salsa and Cream Cheese
From Lorie Caless

8 oz cream cheese
1 jar salsa

Place cream cheese on serving platter. Pour salsa on top. Serve with crackers or chips
Salmon Spread
By Roz Brown

1 can salmon
1 block of cream cheese
Drain can salmon can use 1/2 to whole can, you decide consistency. Put in microwave safe bowl with cream cheese, heat for about 30 seconds. Stir, heat for another 30 seconds. Spread on crackers, breads, bagels
Asparagus Ham Roll-ups
By Roz Brown
These are a cinch to make!

16 fresh asparagus spears, trimmed
1 medium sweet red pepper, cut into 16 strips
8 ounces Havarti cheese, cut into 16 strips
8 thin slices deli ham or prosciutto, cut in half lengthwise
16 whole chives

In a large skillet, bring 1 inch of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.Place an asparagus spear, red pepper strip and cheese trip on each slice of ham. Roll up tightly; tie with a chive. Refrigerate until serving.
Cream Cheese-Olive Spread
From Jocelyn Denyer

8 oz pkg cream cheese, soft
1/2 c finely chopped pimiento-stuffed Spanish olives
1 Tbsp mayonnaise
1/2 c chopped pecans
1/4 c chopped fresh chives

Stir together all ingredients and chill.
Stir together cream cheese, Spanish olives, and 1 Tbsp mayonnaise. shape cream cheese mixture into 2 (6 inch) logs; wray in plastic wrap and chill at least 30 minutes, or store in fridge up to 2 days. Place pecans in a single layer in a shallow pan. Bake pecans at 350 for 8 minutes or until lightly toasted, stirring occasionally. Let cool 30 minutes or until completely cool. Roll cream cheese log in chopped chives and toasted pecans just before serving.
Turkey Peppercorn Ranch Bites
From Shirley Pauole

2 oz cream cheese

1/4 c Peppercorn ranch dressing
3 flour tortillas
6oz thin sliced turkey breast
12 bread 'n butter pickle chips

Mix cream cheese and dressing until well blended. Spread evenly onto tortillas; top with turkey. Roll up tortillas tightly; cut each into 4 slices. Top each with a pickle chip. Secure with toothpick.

Friday, June 12, 2009

Sparkling Punch
By Jocelyn Denyer

2 (46 oz) cans pineapple juice
1 (12 oz) can frozen pink lemonade concentrate, thawed
1 (10 oz) can frozen strawberry daiquiri mix concentrate, thawed
2 liters ginger ale
Garnish: lemon slices

Stir together first 3 ingredients. Cover and chill 1 hour. Stir in gingerale just before serving. Garnish if desired.

Pineapple-Grapefruit Spritzer
By Jocelyn Denyer

c pineapple juice
1 c pink grapefruit juice
2 Tbsp honey
1 Tbsp minced fresh ginger
2 liters ginger ale

Stir together first 4 ingredients in a large container; cover and chill 1 hour. Pour through a fine wire-mesh strainer into a pitcher, discarding solids. stir in ginger ale just vefore serving. Serve over ice.

Friday, June 5, 2009

Japaneese Fried Cheese Stick

From Salena Thomas

I had these in Japan and thought they were awesome.

1 pkg lumpia wrappers
1/2 - 1 lb american cheese (from the deli)
oil for frying

Cut lumpia wrappers in half and then in half again, making 4 sets of equal squares. Cut block of chese in half and then in small, bitesized strips. the pieces of cheese should easily roll up in the wrapper squares. Separate one lumpia square from the stack. Wet each side with water. I just dip my finger in the water and rub around the edges. Place a piece of cheese on the wrapper and roll up from the short side. Press the ends firmly to seal. Repeat until you run out of wrappers or cheese. Deep fry in oil til brown. Serve hot with honey to dip. Trust me! For this picture, I couldn't find lumpia wrappers so I used wonton wrappers. Although the wonton wrappers worked, lumpia wrappers are much better.
Crescent Cream Cheese Roll-Ups
From Salena Thomas

8 oz cream cheese, softened
1/4 c mayonnaise
1/2 lb bacon, cooked and crumbled
8 oz spinach, thawed and squeezed dry
1/2 roma tomato, chopped small
1/4 c chopped red pepper
1/2 tsp garlic powder
salt and pepper to taste
red pepper (opt)
3 cans crescent roll dough
2 Tbsp butter, melted
Parmesan Cheese

Mix cream cheese, mayo, bacon, spinach, red pepper, garlic powder, salt and pepper, and red pepper. Fold in tomatos. Roll out cresent roll dough. Cut each triangle in half. Spread a bit of the mixture over each triangle and roll up. Bake at 375 for about 12 minutes or til brown. Top with melted butter and sprinkle with Parmesan cheese.