Ingredients:
- 1 (6 ounce) can white crab meat, drained, flaked
- 4 ounces neufchatel cheese
- 1/4 cup thinly sliced green onion
- 1/4 cup kraft mayo light mayonnaise
- 12 wonton wrappers
Directions:
- PREHEAT oven to 350°F
- Mix crab meat, Neufchatel cheese, onions and mayo.
- SPRAY 12 medium muffin cups with cooking spray.
- Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.
- Fill evenly with crab meat mixture.
- BAKE 18 to 20 minute or until edges are golden brown and filling is heated through.
- Serve warm.
- Garnish with chopped green onions, if desired.
Ingredients:
- 4 -6 slices bread, white or 4 -6 slices brown bread
- 4 ounces grated cheddar cheese
- 1/2 teaspoon English mustard powder
- 2 tablespoons good quality mayonnaise
- 2 ounces green pitted olives, finely chopped
- 6 extra olives, cut into half (to garnish)
- 2 sun-dried tomatoes, drained and finely chopped
- 6 cherry tomatoes, cut in half
- salt
- pepper
Directions:
- Stamp 12 x 2" rounds out of the sliced bread - the spare bread can be kept for fresh breadcrumbs.
- Pre-heat the oven to 230C/475F and line a baking tray with greasproof paper.
- Lay the bread rounds on the lined tray and bake for about 3 to 5 minutes or until a pale golden brown. Remove from the oven.
- Mix the grated cheese, chopped olives, chopped sun-dried tomatoes, mustard powder and mayonnaise together - season with salt and pepper to taste, remembering the olives are already quite salty!
- Spread the mixture over the top of the pre-toasted bread rounds and bake in the pre-heated oven for about 5 to 8 minutes, or until the mixture has melted and is bubbling.
- Take the mini rarebits out and place half a cherry tomato into the toppping of each round - put them back into the oven for about 1 to 2 minutes to soften the tomato, make sure they do not brown too much.
- Take them out of the oven and finish off by placing half an olive in the middle of each cherry tomato as a final garnish.
- Serve warm or at room temperature with cocktails, wine and other Hors D'oeuvres for festive feasts, frolics, parties or buffets!
- The toasted bread rounds can be stored for up to a week in an airtight tin, and the cheese rarebit mixture can be made ahead and stored for up to 3 days in the fridge.
Ingredients:
- 1/2 cup low-fat sour cream
- 1/2 cup low-fat mayonnaise
- 1/4 cup low-fat milk
- 4 ounces blue cheese (about 1 cup)
- 1 tablespoon lemon juice (fresh)
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 1/2 lbs large shrimp, shelled, deveined and tails intact
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 teaspoons hot pepper sauce
- 1 tablespoon parsley, chopped
Directions:
- In a bowl, combine first six ingredients to make blue cheese dip; cover and refrigerate.
- In a shallow bowl, combine flour, salt and cayenne pepper.
- Add shrimp, tossing to coat.
- In a large skillet, heat oil, butter and hot sauce.
- Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes.
- Sprinkle blue cheese dip with parsley; serve with shrimp.
- Serve with carrot and celery sticks on side if desired.
Ingredients:
- 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
- 1 (3 ounce) package cream cheese, softened
- 2 tablespoons onions, finely chopped
- 1 teaspoon milk
- 2 tablespoons hormel real bacon bits (can substitute 5 slices bacon, crisply cooked, crumbled)
- 1 tablespoon parmesan cheese, grated
Directions:
- Heat oven to 375°F.
- If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into 4 rectangles.
- In small bowl, mix cream cheese, onion and milk; beat until well blended.
- Spread about 2 tablespoons cream cheese mixture evenly over each rectangle.
- Sprinkle each with bacon.
- Roll up, starting at longest side; pinch edges to seal.
- Cut each roll into 8 slices.
- Place on ungreased cookie sheet.
- Sprinkle with cheese.
- Bake 12 to 15 minutes or until golden brown.
- Serve warm. Store in refrigerator.
Ingredients:
- 1 1/2 cups ground cooked ham
- 1/4 cup celery, chopped
- 1/4 cup onion, chopped
- 1 hard-boiled egg, chopped
- 3 tablespoons sweet pickle relish
- 1/4-1/3 cup mayonnaise (depends on your preference in spreads)
- 1 teaspoon yellow mustard
- black pepper, to taste
- 1/8 teaspoon cayenne pepper (optional)
Directions:
- In mixing bowl, combine all ingredients to blend.
- Chill for about 10 minutes.
- Cover and refrigerate left-overs.
