3 large onions, chopped
4 tablespoons butter
4 tablespoons olive oil
8 ounces cream cheese
1 cup mayonnaise
1 cup sour cream
dash cayenne
dash salt
Saute onions in butter and olive oil until caramelized. Remove from heat. Stir in remaining ingredients until well mixed. Pour into serving dish, cover with plastic wrap or lid and chill overnight.
Serve with potato chips or crackers.
10 Servings
Vegetable oil spray
8 ounces sliced fresh mushrooms
1/2 medium onion, thinly sliced and separated into rings
1 teaspoon bottled minced garlic
3 tablespoons chopped fresh cilantro
3 8-inch whole-wheat flour tortillas
6 tablespoons shredded low-fat Monterey Jack cheese with jalapeqo peppers or low-fat cheddar cheese
Salsa (optional)
Preheat oven to 350 degrees F. Spray a large skillet with vegetable oil. Cook mushrooms, onion and garlic in skillet over medium heat until onion is tender, about 5 to 7 minutes. Stir in cilantro and remove from heat.
Arrange one-third of the mushroom mixture on half of one tortilla. Sprinkle with 2 tablespoons of the cheese. Fold the other half of the tortilla over cheese. Place on a baking sheet. Repeat with remaining ingredients to make 3 quesadillas total.
Bake quesadillas about 5 minutes, or until filling is hot and cheese melts. Cut each quesadilla into 4 wedges. Serve warm with salsa if desired.
Microwave Method:
Spray a microwave-safe casserole with vegetable oil. Add mushrooms, onion and garlic. Cook, uncovered, on 100% power (high) for 5 to 7 minutes, or until onion is tender, stirring twice. Stir in cilantro.
Assemble quesadillas as directed above and arrange them on a microwave-safe plate or platter. Cook, rotating plate once, uncovered, on 100% power (high) for 1 to 2 minutes, or until filling is hot and cheese melts.
12 sticks mozzarella cheese, (string cheese)
6 sun-dried tomatoes, (not packed in oil)
4 eggs
2 cups bread crumbs, Italian flavored
3 cups vegetable oil, for frying
1 cup bottled spaghetti sauce
Remove cheese from plastic wrappers. Cut each cheese stick crosswise into thirds. With a small knife, cut a thin opening along the length of each piece, being careful not to cut completely through.
If tomatoes are not pliable, soak in boiling water for 5 minutes. Place them in a stack. Slice stack crosswise into 6 thin slices for a total of 36, each about the same length as cheese pieces. Gently tuck one tomato slice into a piece of cheese. Repeat, using all tomato pieces and cheese nuggets.
Break 2 of the eggs into a small bowl. Beat lightly. Place 1 cup of the bread crumbs in a shallow dish or pie plate. In a med-size heavy bottomed saucepan, heat oil to 350 on deep fry thermometer.
Meanwhile, coat 18 of the nuggets: Dip all 18 nuggets in egg, then coat with bread crumbs. Return to egg for a second round of coating, return to bread crumbs, tossing to cover completely with crumbs. Repeat double coating for remaining 18 nuggets, using remaining 2 eggs and 1 cup bread crumbs. Beginning with the nuggets coated first, fry 5 or 6 at a time for one minute, until golden brown. Remove from oil with a slotted spoon. Place on a paper-towel-lined baking sheet. Keep warm in 200 degree oven while frying remaining nuggets.
Heat marinara sauce in microwave for 1 minute. Serve nuggets alongside warm sauce.
NOTE: You may assemble nuggets ahead and refrigerate for 2 days or freeze them up to a month before frying. Do not thaw before cooking.
36 Servings
48 corn tortillas, chips, such as Tostitos Scoops
3/4 cup sour cream, low fat
8 pickled jalapenos
1 1/2 teaspoons taco seasoning mix
1 -15 oz. can chili , vegetarian
1/2 cup cheddar cheese, taco flavored, shredded
fresh parsley, chopped
Place rack in uppermost position. Heat oven to broil. Select 48 unbroken chips and place in single layer on one or two baking sheets. In a small bowl, stir together the sour cream, jalapenos and taco seasoning mix.
Place about 1 teaspoon chili into each tortilla cup. Top with about 1/2 teaspoon shredded cheese per cup. Place on top rack and broil for 1 to 2 minutes, until cheese melts and chili is heated through (tortilla edges will just begin to brown). Once cups are heated, top with a small dollop of the jalapeno sour cream. Garnish with parsley; serve with additional sour cream on side.
48 Servings
1 -8 oz. package cream cheese
1 cup cheddar cheese, shredded
3 slices smoked ham, finely chopped
Ritz crackers
Mix cream cheese, cheddar cheese and ham until well blended. Spoon into ovenproof crock or bowl. Bake at 350 degrees or until puffed and lightly browned. Serve warm as a spread with crackers.
24 Servings
