Tortellini & Shrimp Skewers with Sun-Dried

Tomato Sauce Pickled Pepperoncini Deviled Eggs

Ingredients Ingredients
 1 package (8 ounces) cream cheese, softened
 6 hard-boiled large eggs
 1/2 cup sour cream
 1 jar (16 ounces) garlic and dill
 1/4 cup fresh basil leaves
pepperoncini
 1/4 cup oil-packed sun-dried tomatoes
 1 medium ripe avocado, peeled and pitted
 1/4 cup reduced-fat mayonnaise
 1 tablespoon minced fresh cilantro, divided
 1/4 cup 2% milk
 1/4 teaspoon salt
 2 garlic cloves
 1/8 teaspoon pepper
 1/2 teaspoon Louisiana-style hot sauce
 1 tablespoon minced sweet red pepper
 1/4 teaspoon salt
 1/4 teaspoon chili powder
 1/4 teaspoon pepper
Directions
 skewers:
 1 package (9 ounces) refrigerated spinach
tortellini 1. Cut eggs lengthwise in half. Remove yolks,
 2 tablespoons olive oil reserving whites. Mash yolks. Stir in 1
 1 pound peeled and deveined cooked shrimp teaspoon minced garlic from the
(31-40 per pound) pepperoncini jar and 2 teaspoons
 32 frilled toothpicks pepperoncini juice. Add 3 tablespoons
minced pepperoncini and the whole
Directions avocado; mash with a fork until smooth. Stir
1. Combine first 10 ingredients in a food in 2 teaspoons cilantro, salt and pepper.
processor; pulse until blended. Remove to a 2. Cut a small hole in the tip of a pastry bag or
small bowl; refrigerate, covered, until in a corner of a food-safe plastic bag; insert
serving. a medium star tip. Transfer avocado mixture
2. Cook tortellini according to package to bag. Pipe into egg whites, swirling it
directions. Drain; rinse with cold water and upward to resemble Christmas trees.
drain again. Toss with oil. Thread tortellini Sprinkle trees with minced red pepper, chili
and shrimp onto toothpicks. Serve with powder and remaining cilantro.
sauce. 3. Cut open and seed one larger pepperoncini;
slice into 12 small diamond shapes to top
Number of Yield Christmas trees. Refrigerate, covered, until
Makes 6 servings serving. Save remaining pepperoncini for
another use.
Equipment and Tools:
Number of Yield
1. Food processor Make 8 servings
2. Mixing bowl
3. Refrigerator Equipment and Tools:
4. Chopping board
5. Knife 1. Food cutter
6. Drainer 2. Chopping board
7. Stove 3. Measuring spoon
4. Pastry bag
5. Mixing bowl
6. Refrigerator
 Beefy Taco Dip
Avocado Goat Cheese Truffles

Ingredients Ingredients
 1 package (8 ounces) cream cheese, softened  1 package (8 ounces) cream cheese, softened
 1/2 cup shredded pepper jack cheese  1 cup sour cream
 1/4 cup fresh goat cheese  3/4 cup mayonnaise
 1 garlic clove, minced  1 pound ground beef
 1 teaspoon grated lime zest  1 envelope taco seasoning
 1 teaspoon olive oil  1 can (8 ounces) tomato sauce
 1/2 teaspoon chili powder  2 cups shredded cheddar or Mexican cheese
 1/4 teaspoon crushed red pepper flakes blend
 1 green onion, minced  4 cups shredded lettuce
 1 tablespoon minced fresh cilantro  2 medium tomatoes, diced
 3 medium ripe avocados, peeled  1 small onion, diced
 1 tablespoon lime juice  1 medium green pepper, diced
 2 cups salted pumpkin seeds or pepitas,  Tortilla chips
finely chopped
 Pretzel sticks, optional
Directions
Directions 1. In a small bowl, beat the cream cheese, sour
1. In a small bowl, beat cheeses, garlic, lime cream and mayonnaise until smooth. Spread
zest, oil, chili powder and pepper flakes on a 12- to 14-in. pizza pan or serving dish.
until blended. Stir in onion and cilantro. Refrigerate for 1 hour.
Refrigerate 1 hour or until firm. 2. In a saucepan over medium heat, brown
2. With a small melon baller, scoop out beef; drain. Add taco seasoning and tomato
avocado balls onto a baking sheet; sprinkle sauce; cook and stir for 5 minutes. Cool
with lime juice. Shape 1-1/2 teaspoons completely. Spread over cream cheese layer.
cheese mixture around each ball, then roll in Chill.
pumpkin seeds. Place on a waxed paper- 3. Just before serving, sprinkle with cheese,
lined baking sheet. Refrigerate until serving. lettuce, tomatoes, onion and green pepper.
If desired, serve with pretzel sticks. Serve with chips.
3.
Number of Yield Number of Yields
Makes 10 servings Makes 4 servings.

Equipment and Tools: Equipment and Tools:

1. Scooper 1. whisk
2. Mixing bowl 2. Mixing bowl
3. Refrigerator 3. Refrigerator
4. Chopping board 4. Chopping board
5. Baking sheet 5. Knife
6. Wax paper 6. Saucepan
7. Chopping board 7. Serving dish
8. knife
 Cucumber-Stuffed Cherry Tomatoes
Garbanzo-Stuffed Mini Peppers

Ingredients
 1 teaspoon cumin seeds
 1 can (15 ounces) garbanzo beans or
chickpeas, rinsed and drained
 1/4 cup fresh cilantro leaves
 3 tablespoons water
 3 tablespoons cider vinegar
 1/4 teaspoon salt
 16 miniature sweet peppers, halved
lengthwise
 Additional fresh cilantro leaves
Ingredients
 24 cherry tomatoes
 3 ounces cream cheese, softened
 2 tablespoons mayonnaise
 1/4 cup finely chopped peeled cucumber
 1 tablespoon finely chopped green onion
 2 teaspoons minced fresh dill
Directions

1. Cut a thin slice off the top of each tomato.

Directions Scoop out and discard pulp; invert tomatoes
1. In a dry small skillet, toast cumin seeds over onto paper towels to drain.
medium heat until aromatic, 1-2 minutes, 2. In a small bowl, combine cream cheese and
stirring frequently. Transfer to a food mayonnaise until smooth; stir in the
processor. Add garbanzo beans, cilantro, cucumber, onion and dill. Spoon into
water, vinegar and salt; pulse until blended. tomatoes. Refrigerate until serving.
2. Spoon into pepper halves. Top with
additional cilantro. Refrigerate until serving. Number of yields
Number of Yields
Makes 10 servings
\
Makes 12 servings
Equipment and Tools:
Equipment and Tools:
1. Scooper
1. Skillet stoveixing bowl 2. Mixing bowl
2. Refrigerator 3. Refrigerator
3. Chopping board 4. Chopping board
4. Knife 5. Knife
5. Food processor 6. Whisk
6. Wooden spoon
Beer Dip Avocado Endive Cups with Salsa

Ingredients
 1 jar (12 ounces) roasted sweet red peppers,
drained and finely chopped
 1 cup finely chopped fennel bulb
 1/4 cup sliced ripe olives, finely chopped
 2 tablespoons olive oil
Ingredients  1 tablespoon minced fresh cilantro
 2 packages (8 ounces each) cream cheese,  1/2 teaspoon salt, divided
softened  1/2 teaspoon pepper, divided
 1/3 cup beer or nonalcoholic beer  2 medium ripe avocados, peeled and pitted
 1 envelope ranch salad dressing mix  3 tablespoons lime juice
 2 cups shredded cheddar cheese  2 tablespoons diced jalapeno pepper
 Pretzels  1 green onion, finely chopped
 1 garlic clove, minced
 1/2 teaspoon ground cumin
Directions  1/4 teaspoon hot pepper sauce
1. In a large bowl, beat the cream cheese, beer  2 plum tomatoes, choppped
and dressing mix until smooth. Stir in  30 endive leaves
cheddar cheese. Serve with pretzels.  Chopped fennel fronds
Directions
Number of yields 1. In a small bowl, combine red peppers,
fennel, olives, oil and cilantro; stir in 1/4
teaspoon each salt and pepper.
2. In another bowl, mash avocados with a fork.
Makes 4 servings Stir in lime juice, jalapeno, green onion,
garlic, cumin, pepper sauce and the
remaining salt and pepper. Stir in tomatoes.
Equipment and Tools: 3. Spoon about 1 tablespoon avocado mixture
onto each endive leaf; top each with about 1
 Whisk tablespoon pepper mixture. Sprinkle with
 Mixing bowl fennel fronds.
 Refrigerator Number of yields
 Chopping board
 Grater
Makes 10 servings

Equipment and Tools:

 Potato masher
 Mixing bowl
 Refrigerator
 Chopping board
 Spoon
Crab Phyllo Cups Oyster Cheese Appetizer Log

Ingredients
 1/2 cup reduced-fat spreadable garden
vegetable cream cheese
 1/2 teaspoon seafood seasoning
 3/4 cup lump crabmeat, drained
 2 packages (1.9 ounces each) frozen
miniature phyllo tart shells
 5 tablespoons chili sauce
Directions
1. In a small bowl, mix cream cheese and
seafood seasoning; gently stir in crab. Spoon
2 teaspoons crab mixture into each tart shell;
top with chili sauce.
Number of yields
Ingredients
 3 packages (8 ounces each) cream cheese,
softened
 2 tablespoons steak sauce
 1/4 cup Miracle Whip
 1 garlic clove, peeled and minced, or 1
teaspoon garlic powder
 1 small onion, finely chopped
 2 cans (3-3/4 ounces each) smoked oysters,
well-drained and chopped
 3 cups chopped pecans, divided
 3 tablespoons chili powder
 Minced fresh parsley
Directions

Makes 10 servings 1. In mixer bowl, combine the cheese, steak

sauce, Miracle Whip, garlic and onion. Stir
in oysters and 1 cup of pecans. Shape into
two 9-in. logs. Roll logs in mixture of chili
Equipment and Tools: powder, remaining pecans and parsley.

 Mixing bowl Number of yields

 Serving dish Makes 3 servings

 Spoon
Equipment and Tools:
 Measuring cup
 Measuring spoon  spoon
 Mixing bowl
 Stove
 Measuring cup
 Measuring spoon
Shrimp Tartlets Artichoke Caprese Platter

Ingredients

Ingredients  2 jars (7-1/2 ounces each) marinated

 1 package (8 ounces) cream cheese, softened artichoke hearts

 1-1/2 teaspoons Worcestershire sauce  2 tablespoons red wine vinegar
 1 to 2 teaspoons grated onion
 1 teaspoon garlic salt  2 tablespoons olive oil
 1/8 teaspoon lemon juice
 6 plum tomatoes, sliced
 2 packages (1.9 ounces each) frozen
miniature phyllo tart shells  1 pound fresh mozzarella cheese, sliced
 1/2 cup seafood cocktail sauce
 30 peeled and deveined cooked shrimp (31-  2 cups loosely packed fresh basil leaves
40 per pound), tails removed  Coarsely ground pepper, optional
 Optional: Minced fresh parsley and lemon
wedges
Directions
Directions
1. Drain the artichokes, reserving 1/2 cup
marinade. In a small bowl, whisk vinegar,
1. Beat the first 5 ingredients until blended. oil and the reserved marinade.
Place tart shells on a serving plate. Fill with
cream cheese mixture; top with cocktail 2. On a large serving platter, arrange the
sauce and shrimp. artichokes, tomatoes, mozzarella cheese and
basil. Drizzle with vinaigrette. If desired,
2. Refrigerate until serving. If desired, sprinkle sprinkle with coarsely ground pepper.
with parsley and serve with lemon wedges.

Number of tields
Number of yields
Makes 6 servings
Makes 10 servings

Equipment and Tools: Equipment and Tools:

 Mixing bowl  Mixing bowl
 Refrigerator  Refrigerator
 Chopping board  Chopping board
 Knife  Knife
 Drainer  Drainer
 Measuring cup  Measuring cup
 Measuring spoon  Measuring spoon
  Dill Vegetable Dip

French Quarter Cheese Spread

Ingredients

 1 package (8 ounces) cream cheese, softened

 1 tablespoon grated onion Ingredients
 1 garlic clove, minced
 1/4 cup butter, cubed
 1 cup sour cream
 1/4 cup packed dark brown sugar
 1 teaspoon Worcestershire sauce  1/2 cup mayonnaise
 1/2 teaspoon prepared mustard
 1 cup finely chopped pecans, toasted  1 tablespoon finely chopped onion
 Assorted crackers  2 teaspoons dried parsley flakes
 1 teaspoon dill weed
Directions
 1 teaspoon seasoned salt
1. In a small bowl, combine the cream cheese,  Assorted fresh vegetables
onion and garlic. Transfer to a serving plate;
shape into a 6-in. disk. Set aside.
Directions
2. In a small saucepan, combine the butter,
brown sugar, Worcestershire sauce and 1. Combine the first 6 ingredients; mix well.
mustard. Cook and stir over medium heat for Cover and refrigerate. Serve with
4-5 minutes or until sugar is dissolved. vegetables.
Remove from the heat; stir in pecans.

3. Cool slightly. Spoon over cheese mixture. Number of yields

Serve with crackers.
Makes 5 servings
Equipment and Tools: Equipment and Tools:
 Mixing bowl
 Mixing bowl
 Chopping board  Refrigerator
 Knife  Chopping board
 Measuring cup  Knife
 Measuring spoon  Measuring cup
 Saucepan  Measuring spoon

Number of yields

Makes 5 servings
 Avocado Salsa

Layered Hummus Dip

Ingredients

 1-2/3 cups (about 8-1/4 ounces) frozen corn,

thawed
Ingredients  2 cans (2-1/4 ounces each) sliced ripe olives,
drained
 1 medium sweet red pepper, chopped
 1 carton (10 ounces) hummus
 1 small onion, chopped
 1/4 cup finely chopped red onion  5 garlic cloves, minced
 1/3 cup olive oil
 1/2 cup Greek olives, chopped  1/4 cup lemon juice
 2 medium tomatoes, seeded and chopped  3 tablespoons cider vinegar
 1 teaspoon dried oregano
 1 large English cucumber, chopped  1/2 teaspoon salt
 1/2 teaspoon pepper
 1 cup crumbled feta cheese  4 medium ripe avocados, peeled
 Baked pita chips  Tortilla chips

Directions Directions

1. Spread hummus into a shallow 10-in. round 1. Combine corn, olives, red pepper and onion.
dish. Layer with onion, olives, tomatoes, In another bowl, mix the next 7 ingredients.
cucumber and cheese. Refrigerate until Pour over corn mixture; toss to coat.
serving. Serve with pita chips. Refrigerate, covered, overnight.

2. Just before serving, chop avocados; stir into

Number of Yields salsa. Serve with tortilla chips.

Makes 3 servings
Number of Yields

Equipment and Tools: Makes 3 servings

 Mixing bowl
 Refrigerator Equipment and Tools:
 Chopping board
 Knife  Mixing bowl
 Drainer  Refrigerator
 Measuring cup  Chopping board
 Measuring spoon  Knife
 Measuring cup
 Measuring spoon
Loaded Baked Potato Dip Holiday Salsa

Ingredients

 1 package (12 ounces) fresh or frozen

Ingredients
 2 cups reduced-fat sour cream
 2 cups shredded reduced-fat cheddar cheese
 8 center-cut bacon or turkey bacon strips,
chopped and cooked
 1/3 cup minced fresh chives
 2 teaspoons Louisiana-style hot sauce
 Hot cooked waffle-cut fries
Directions
cranberries
 1 cup sugar
 6 green onions, chopped
 1/2 cup fresh cilantro leaves, chopped
 1 jalapeno pepper, seeded and finely
chopped
 1 package (8 ounces) cream cheese, softened
 Assorted crackers or tortilla chips
Directions
1. Pulse cranberries and sugar in a food
processor until coarsely chopped. Stir
together with onions, cilantro and jalapeno.
Cover and refrigerate several hours or
overnight.

1. In a small bowl, mix the first 5 ingredients 2. To serve, place cream cheese on a serving
until blended; refrigerate until serving. Serve plate. Drain salsa; spoon over cream cheese.
with waffle fries. Serve with crackers or chips.

Number of Yields Number of Yields

Makes 5servings Makes 3 servings

Equipment and Tools: Equipment and Tools:

 Mixing bowl  Mixing bowl

 Refrigerator  Refrigerator
 Chopping board  Food processor
 Knife  Knife
 Drainer  Drainer
 Measuring cup  Measuring cup
 Measuring spoon  Measuring spoon
Benedictine Dip Dill Pickle Dip

Ingredients

 4 ounces cream cheese, softened

 1 log (4 ounces) fresh goat cheese
 2 tablespoons minced fresh parsley
 1 tablespoon mayonnaise Ingredients
 1/4 teaspoon salt
 1/8 teaspoon cayenne pepper  1 package (8 ounces) cream cheese, softened
 1/8 teaspoon pepper
 1 drop green food coloring, optional  1 cup sour cream
 3/4 cup finely chopped peeled cucumber,
patted dry  1/4 cup dill pickle juice
 1/4 cup finely chopped green onions  1 cup chopped dill pickles
 Assorted crackers
 1 teaspoon garlic pepper blend
 Optional: Ridged potato chips or pretzels
Directions

1. In a small bowl, combine the cheeses, Buy IngredientsPowered by Chicory

parsley, mayonnaise, salt, cayenne, pepper
and food coloring if desired; beat until
smooth. Stir in cucumber and onion. Chill
until serving. Serve with crackers.
Number of Yields
Makes 5 servings
Directions
1. In a small bowl, beat the cream cheese, sour
cream and pickle juice until smooth. Stir in
pickles and pepper blend. Serve immediately
or refrigerate for up to 4 hours. If desired,
serve with chips or pretzels.

Number of Yields
Equipment and Tools:
Makes 3 servings
 Mixing bowl
 Refrigerator
 Chopping board
Equipment and Tools:
 Knife
 Drainer
 Mixing bowl
 Measuring cup
 Refrigerator
 Measuring spoon
 Chopping board
 Knife
 Drainer
 Measuring cup
 Measuring spoon
  Measuring spoon

Pineapple Pecan Cheese Ball Tuscan Truffles

Ingredients Ingredients

 2 packages (8 ounces each) cream cheese,
softened
 1 can (8 ounces) crushed pineapple, well
drained
 1/2 cup chopped green pepper
 1/2 cup chopped green onions
 1 teaspoon lemon-pepper seasoning
 1 teaspoon seasoned salt
 2 cups chopped pecans, divided
 Assorted crackers
Buy IngredientsPowered by Chicory
 2 logs (4 ounces each) fresh goat cheese
 1 carton (8 ounces) mascarpone cheese
 6 tablespoons grated Parmesan cheese
 3 garlic cloves, minced
 1-1/2 teaspoons olive oil
 1-1/2 teaspoons white balsamic vinegar
 3/4 teaspoon grated lemon zest
 3 ounces (6 tablespoons) chopped prosciutto
 3 ounces (6 tablespoons) finely chopped
dried figs
 3 tablespoons minced fresh parsley
 1/4 teaspoon pepper
 1 cup pine nuts, toasted and chopped

Directions
Buy IngredientsPowered by Chicory
1. In a large bowl, beat cream cheese until
smooth. Stir in the pineapple, green pepper, Directions
onions, seasonings and 1/2 cup pecans.
Shape cheese mixture into a ball. Wrap; 1. Combine the first 11 ingredients until well
refrigerate overnight. blended. Shape into 36 balls; roll in pine
nuts. Refrigerate, covered, until serving.
2. Just before serving, roll cheese ball in
remaining pecans. Serve with crackers.
Number of Yields

Number of Yields Makes5 servings

Makes5 servings
Equipment and Tools:

Equipment and Tools:  Mixing bowl

 Refrigerator
 Mixing bowl  Chopping board
 Refrigerator  Knife
 Chopping board  Drainer
 Knife  Measuring cup
 Drainer  Measuring spoon
 Measuring cup
  Measuring cup
 Measuring spoon
German Beer Cheese Spread
Antipasto Platter

Ingredients
Ingredients
 1 pound sharp cheddar cheese, cut into 1/2-
inch cubes
 1 tablespoon Worcestershire sauce
 1-1/2 teaspoons prepared mustard
 1 small garlic clove, minced
 1/4 teaspoon salt
 1/8 teaspoon pepper
 2/3 cup German beer or nonalcoholic beer
 Assorted crackers or vegetables
 1 jar (24 ounces) pepperoncini, drained
 1 can (15 ounces) garbanzo beans or
chickpeas, rinsed and drained
 2 cups halved fresh mushrooms
 2 cups halved cherry tomatoes
 1/2 pound provolone cheese, cubed
 1 can (6 ounces) pitted ripe olives, drained
 1 package (3-1/2 ounces) sliced pepperoni
 1 bottle (8 ounces) Italian vinaigrette
dressing
 Lettuce leaves

Directions
Directions
1. Place cheese in a food processor; pulse until
finely chopped, about 1 minute. Add 1. In a large bowl, combine pepperoncini,
Worcestershire sauce, mustard, garlic, salt beans, mushrooms, tomatoes, cheese, olives
and pepper. Gradually add beer while and pepperoni. Pour vinaigrette over
continuing to process until mixture is mixture; toss to coat.
smooth and spreadable, about 1-1/2 minutes.
2. Refrigerate at least 30 minutes or overnight.
2. Transfer to a serving bowl or gift jars. Arrange on a lettuce-lined platter. Serve
Refrigerate, covered, up to 1 week. Serve with toothpicks.
with crackers or vegetables.
Number of Yields
Number of Yields
Makes 4 servings
Makes 10 servings

Equipment and Tools:

Equipment and Tools:
 Mixing bowl
 Mixing bowl  Refrigerator
 Refrigerator  Chopping board
 Food processor  Knife
 Knife  Drainer
 Drainer  Measuring cup
  Measuring spoon

Ham & Potato Salad Sandwiches Dilly Cheese Ball

Ingredients Ingredients

 1-1/2 cups deli potato salad
 6 diagonally cut French bread baguette
slices (1/2 inch thick)
 6 ounces fully cooked ham, thinly sliced
 6 slices tomato
 12 dill pickle slices
 2 hard-boiled large eggs, sliced
 2 slices red onion, separated into rings
 1 package (8 ounces) cream cheese, softened
 1 cup dill pickle relish, drained
 1/4 cup finely chopped onion
 1-1/2 cups shredded cheddar cheese
 1 tablespoon Worcestershire sauce
 2 tablespoons mayonnaise
 2 tablespoons minced fresh parsley
 Assorted crackers

Directions Directions

1. Spread 1/4 cup potato salad on each 1. Beat the first 6 ingredients until smooth.
baguette slice. Layer with ham, tomato, Shape into a ball; wrap and refrigerate
pickle, eggs and onion. several hours. Sprinkle with parsley; serve
with crackers.
Number of Yields
Number of Yields
Makes 3 servings
Makes 4 servings

Equipment and Tools:

Equipment and Tools:
 Mixing bowl
 Chopping board  Mixing bowl
 Knife  Refrigerator
 Drainer  Chopping board
 Measuring cup  Knife
 Measuring spoon  Drainer
  Measuring cup  Knife
 Measuring spoon  Drainer
 Measuring cup
 Measuring spoon
 Oven
Guacamole Appetizer Squares
Appetizer Tortilla Pinwheels

Ingredients

 2 tubes (8 ounces each) refrigerated crescent

rolls
 1-1/2 teaspoons taco seasoning Ingredients
 1 package (1 pound) sliced bacon, diced
 1 package (8 ounces) cream cheese, softened
 1 package (8 ounces) cream cheese, softened
 1-1/2 cups guacamole
 1 cup shredded cheddar cheese
 3 plum tomatoes, chopped
 1 cup sour cream
 1 can (2-1/4 ounces) sliced ripe olives,
 1 can (4-1/4 ounces) chopped ripe olives
drained
 1 can (4 ounces) chopped green chiles, well
drained
 1/2 cup chopped green onions
Directions
 Garlic powder to taste
 Seasoned salt to taste
1. Unroll both tubes of crescent dough and pat  5 flour tortillas (10 inches)
into an ungreased 15x10x1-in. baking pan;  Salsa, optional
seal seams and perforations. Build up edges.
Prick dough with a fork; sprinkle with taco
seasoning. Bake at 375° for 10-12 minutes Directions
or until golden brown. Cool completely on a
wire rack.
1. Beat cream cheese, cheese and sour cream
until blended. Stir in olives, green chiles,
2. In a large skillet, cook bacon over medium
green onions and seasonings.
heat until crisp. Using a slotted spoon,
remove to paper towels. In a small bowl,
2. Spread over tortillas; roll up tightly. Wrap
beat cream cheese and guacamole until
each in plastic, twisting ends to seal;
smooth.
refrigerate several hours.
3. Spread cream cheese mixture over crust.
3. Unwrap. Cut into 1/2- to 3/4-in. slices, using
Sprinkle with bacon, tomatoes and olives.
a serrated knife. If desired, serve with salsa.
Refrigerate until serving. Cut into squares.

Number of Yields
Number of Yields
Makes 8 servings
Makes 6 servings
Equipment and Tools:
Equipment and Tools:
 Refrigerator
 Baking pan
 Chopping board
 Skillet  Knife
 Refrigerator  Drainer
 Chopping board  Measuring cup
  Measuring spoon  Measuring spoon
 Mixing bowl  Oven

Jalapeno Ranch Dip Antipasto Kabobs

Ingredients
 1-1/3 cups mayonnaise
 1/3 cup buttermilk
 1/3 cup salsa verde
 3 tablespoons canned chopped green chilies
 3/4 cup fresh cilantro leaves
 2 jalapeno peppers, halved and seeded
 1 envelope ranch salad dressing mix
 Hot cooked buffalo-style chicken wings
 Celery sticks
Ingredients
 1 package (9 ounces) refrigerated cheese
tortellini
 40 pimiento-stuffed olives
 40 large pitted ripe olives
 3/4 cup Italian salad dressing
 40 thin slices pepperoni
 20 thin slices hard salami, halved
Directions
1. Cook tortellini according to package
directions; drain and rinse in cold water. In a
large bowl, combine the tortellini, olives and
salad dressing. Toss to coat; cover and
refrigerate for 4 hours or overnight.

2. Drain mixture, discarding marinade. For

Directions
1. Place the first seven ingredients in a blender;
cover and process until smooth. Chill until
serving. Serve with chicken wings and, if
desired, celery.
each appetizer, thread a stuffed olive, a
folded pepperoni slice, a tortellini, a folded
salami piece and a ripe olive on a toothpick
or short skewer.
Makes8 servings

Number of Yields Equipment and Tools:

Makes 6 servings  Refrigerator

 Chopping board
Equipment and Tools:  Knife
 Drainer
 Blender  Measuring cup
 Measuring spoon
 Refrigerator
 Mixing bowl
 Chopping board
 Knife
 Drainer
 Measuring cup
  Knife
 Whisk
 Measuring cup
 Measuring spoon
 Mixing bowl
Fiesta Pinwheels
Garlic Garbanzo Bean Spread

Ingredients
Ingredients
 1 package (8 ounces) cream cheese, softened
 1/2 cup sour cream
 1/4 cup picante sauce
 2 tablespoons taco seasoning
 Dash garlic powder
 1 can (4-1/2 ounces) chopped ripe olives,
drained
 1 can (4 ounces) chopped green chiles
 1 cup finely shredded cheddar cheese
 1/2 cup thinly sliced green onions
 8 flour tortillas (10 inches)
 Salsa
 1 can (15 ounces) garbanzo beans or
chickpeas, rinsed and drained
 1/2 cup olive oil
 2 tablespoons minced fresh parsley
 1 tablespoon lemon juice
 1 green onion, cut into 3 pieces
 1 to 2 garlic cloves, peeled
 1/4 teaspoon salt
 Assorted fresh vegetables and baked pita
chips

Directions
Directions
1. In a small bowl, beat cream cheese, sour
cream, picante sauce, taco seasoning and 1. In a food processor, combine the first 7
garlic powder until smooth. Stir in olives, ingredients; cover and process until blended.
chiles, cheese and onions. Spread about 1/2 Transfer to a bowl. Refrigerate until serving.
cup on each tortilla. Serve with vegetables and pita chips.

2. Roll up jelly-roll style; wrap. Refrigerate for

2 hours or overnight. Slice into 1-in. pieces. Makes8 servings
Serve with salsa.
Equipment and Tools:

Makes 8 servings  Refrigerator

 Food processor
Equipment and Tools:  Knife
 Drainer
 Refrigerator  Measuring cup
 Chopping board  Measuring spoon
  Mixing bowl

Crisp Cucumber Salsa Cucumber Party Sandwiches

Ingredients

 2 cups finely chopped cucumber, peeled and

seeded
 1/2 cup finely chopped seeded tomato
Ingredients
 1/4 cup chopped red onion
 2 tablespoons minced fresh parsley
 1 jalapeno pepper, seeded and chopped  1 package (8 ounces) cream cheese, softened
 4-1/2 teaspoons minced fresh cilantro  2 tablespoons mayonnaise
 1 garlic clove, minced  2 teaspoons Italian salad dressing mix
 1/4 cup reduced-fat sour cream  30 slices cocktail rye or pumpernickel bread
 1-1/2 teaspoons lemon juice  60 thin cucumber slices
 1-1/2 teaspoons lime juice  Optional: Fresh dill sprigs, slivered red pearl
 1/4 teaspoon ground cumin onions and cracked black pepper
 1/4 teaspoon seasoned salt
 Baked tortilla chip scoops
Directions

Directions 1. Beat cream cheese, mayonnaise and dressing

mix until blended; let stand 30 minutes.
1. In a small bowl, combine the first 7
ingredients. In another bowl, combine the 2. Spread cream cheese mixture on bread. Top
sour cream, lemon juice, lime juice, cumin each with 2 cucumber slices and, if desired,
and seasoned salt. Pour over cucumber dill and red onion slivers. Refrigerate,
mixture and toss gently to coat. Serve covered, until serving.
immediately with chips.
Number of Yields
Makes 4-5 servings
Makes 6 servings
Equipment and Tools:
Equipment and Tools:
 Refrigerator
 Chopping board
 Knife  Refrigerator
 Drainer  Chopping board
 Measuring cup  Knife
 Measuring spoon  Measuring cup
 Mixing bowl  Measuring spoon
  Oven

Salami Roll-Ups Marinated Olive & Cheese Ring

Ingredients
Ingredients
 1 carton (8 ounces) whipped cream cheese
 1/4 pound hard salami, finely chopped
 2 tablespoons dill pickle relish
 4 flour tortillas (10 inches), room
temperature
Directions
1. In a small bowl, combine the cream cheese,
salami and pickle relish.
 1 package (8 ounces) cream cheese, cold
 1 package (10 ounces) sharp white cheddar
cheese, cut into 1/4-inch slices
 1/3 cup pimiento-stuffed olives
 1/3 cup pitted Greek olives
 1/4 cup balsamic vinegar
 1/4 cup olive oil
 1 tablespoon minced fresh parsley
 1 tablespoon minced fresh basil or 1
teaspoon dried basil
 2 garlic cloves, minced
 1 jar (2 ounces) pimiento strips, drained and
chopped
 Toasted French bread baguette slices

2. Spread over tortillas. Roll up tightly; wrap in Directions

plastic. Refrigerate for 15 minutes. Unwrap
and cut each tortilla into 1-in. slices. 1. Cut cream cheese lengthwise in half; cut
each half into 1/4-in. slices. On a serving
Number of Yields plate, arrange cheeses upright in a ring,
alternating cheddar and cream cheese slices.
Place olives in center.
Makes 12 servings
2. In a small bowl, whisk vinegar, oil, parsley,
Equipment and Tools:
basil and garlic until blended; drizzle over
cheeses and olives. Sprinkle with pimientos.
 Refrigerator
Refrigerate, covered, at least 8 hours or
 Chopping board
overnight. Serve with baguette slices.
 Knife
 Measuring cup
 Measuring spoon Number of Yields

Makes 12 servings

Equipment and Tools:

 Number of Yields
 Refrigerator
 Chopping board Makes 12 servings
 Knife
 Measuring cup Equipment and Tools:
 Measuring spoon
 Refrigerator
Party Crab Puffs  Chopping board
 Knife
 Measuring cup
 Measuring spoon

Fruit and Cheese Kabobs

Ingredients

 1 cup water
 1/2 cup butter, cubed
 1/4 teaspoon salt
 1 cup all-purpose flour
 4 large eggs, room temperature

 filling:

 4 hard-boiled large eggs, finely chopped Ingredients

 1 can (6 ounces) lump crabmeat, drained
 4 ounces cream cheese, softened
 1/4 cup mayonnaise  1 cup vanilla yogurt
 2 tablespoons finely chopped onion  1/2 cup sour cream
 2 tablespoons prepared horseradish, drained  2 tablespoons honey
 Minced fresh parsley, optional  1/2 teaspoon ground cinnamon
 2 cups fresh strawberries, halved
 1-1/2 cups green grapes
Directions
 8 ounces cubed cheddar or Monterey Jack
cheese, or a combination of cheeses
1. Preheat oven to 400°. In a large saucepan, bring
the water, butter and salt to a boil. Add flour all
at once and stir until a smooth ball forms.
Remove from heat; let stand 5 minutes. Add Directions
eggs, 1 at a time, beating well after each
addition. Continue beating until mixture is 1. For dip, mix first 4 ingredients. On 12
smooth and shiny. wooden skewers, alternately thread
strawberries, grapes and cheese cubes. Serve
2. Drop by teaspoonfuls 2 in. apart onto
immediately or refrigerate.
greased baking sheets. Bake until golden brown,
18-22 minutes. Remove to a wire rack.
Immediately split puffs open; remove tops and Nutrition Facts
set aside. Discard soft dough from inside. Cool
puffs.
1 kabob with 2 tablespoons dip: 147 calories, 9g fat
3. In a large bowl, combine filling ingredients. Just (5g saturated fat), 22mg cholesterol, 143mg sodium,
before serving, spoon 1 teaspoonful filling into 12g carbohydrate (11g sugars, 1g fiber), 6g protein.
each puff; sprinkle with parsley if desired.
Replace tops.
Number of Yields

Makes 12 servings
Equipment and Tools: Number of Yields

 Refrigerator Makes 12 servings

 Chopping board
 Knife Equipment and Tools:
 Measuring cup
 Measuring spoon  Refrigerator
 Chopping board
 Knife
 Measuring cup
 Measuring spoon

Shrimp Lover Squares

Shrimp & Cucumber
Rounds

Ingredients
Ingredients
 1 tube (8 ounces) refrigerated crescent rolls
 1 package (8 ounces) cream cheese, softened
 1/4 cup sour cream
 1/2 teaspoon dill weed
 1/8 teaspoon salt
 1/2 cup seafood cocktail sauce
 1/2 cup chopped green pepper
 1/3 cup chopped onion
 1 cup shredded Monterey Jack cheese
 24 cooked medium shrimp, peeled and
deveined
 1/2 pound cooked shrimp, peeled, deveined
and finely chopped
 1/2 cup reduced-fat mayonnaise
 2 green onions, thinly sliced
 1 celery rib, finely chopped
 1 teaspoon dill pickle relish
 Dash cayenne pepper
 1 medium English cucumber, cut into 1/4-
inch slices

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Directions Directions

1. In a greased 13x9-in. baking dish, unroll 1. In a small bowl, combine the first six
crescent dough into a long rectangle; seal ingredients. Spoon onto cucumber slices.
seams and perforations. Bake at 375° until Serve immediately.
golden brown, 10-12 minutes. Cool
completely on a wire rack. Number of Yields
2. In a small bowl, beat the cream cheese, sour
Makes 12 servings
cream, dill and salt until smooth. Spread
over crust. Top with the seafood sauce,
Equipment and Tools:
green pepper, onion, cheese and shrimp.
Cover and refrigerate for 1 hour. Cut into
 Refrigerator
squares.
 Chopping board
 Knife
 Measuring cup
 Measuring spoon