Bacon and Cheddar Stuffed Mushrooms

We had a little Christmas get together with our book club group last night to which I brought these little morsels.  Found on the net somewhere, but I can't find the site back to give proper credit.  They went over very well and to anyone on Phase 1 of South Beach, these are also Phase 1 friendly.  I had them all stuffed and ready to go in the fridge and just popped them in the oven when we were ready to eat.  Easy and yummy!

Bacon and Cheddar Stuffed Mushrooms

3 slices bacon (or turkey bacon)j

8 mushrooms

1T butter or oil

1T chopped onion (I used green onion)

3/4c shredded cheddar cheese, divided

Fry bacon, drain, dice and set aside.  Preheat oven to 400*.  Remove mushroom stems.  Set aside caps.  Chop stems.  In a small frying pan, melt butter (or heat oil).  Slowly cook and stir in the chopped stems and onion until they are soft.  Remove from heat.  In a medium bowl, stir together the mushroom mixture, bacon and 1/2c cheese.  Mix well and scoop into the mushroom caps.  Back in preheated oven for 15 min, or until the cheese has melted.  Remove and sprinkle with the remaining cheese.

Antipasto

I was at an Arbonne party the other evening and the host served a bought Antipasto.  It was new to some of the other guests and while discussing the ingredients, I mentioned that I've made it myself in the past.  I was asked to share the recipe, so here it is.  I got it from my mom and not sure where she got it from.  It makes lots, but freezes well (not sure if you can can it unless perhaps in a pressure canner??).  We usually just eat it with crackers, but this time was served with cream cheese and crackers which was good too.  I'm also sure you can omit the fish, if that's not your thing (though it's not noticeable in the finished product), and add other veggies (ie beans) as long as they are finely chopped.

Antipasto

makes 6 c

1c cauliflower, finely chopped

1/2c pickled onions, chopped

1/4c oil

Put in a large saucepan.  Bring to a boil over medium heat, simmer 10 min.

Add:

10oz mushroom pieces, drained and chopped

1 small green pepper, finely chopped

1/4c red peper, finely chopped (optional)

2 1/4c ketchup

12oz dill pickle (or sweet mixed), finely chopped, keep juice

3T pickle juice

Return to a boil, simmer 10 min, stirring often

Add:

7oz drained tuna

4oz tiny or broken shrimp, drained

Stir and chill.

Caramel Apple Dip

First was introduced to this at a home kitchen ware party where the demonstrator made this to profile some of their products.  Loved it and found a recipe so that I could make it myself.
 

Caramel Apple Dip

1 pkg cream cheese
1/2c brown sugar
1c caramel topping
1/4c toffee/skor bits
4-5 Granny Smith apples

Mix together cream cheese and brown sugar and spread on a serving platter. Spread caramel topping on top (microwave for 20-30 seconds if necessary). Sprinkle with toffee/skor bits. Serve with sliced apples (firm tart apples are best to offset the sweetness of the dip). So yummy!

Croquettes

For those of you who do not know what a croquette is it is minced meat in a thick white sauce that is formed into rolls, breaded and deep fried. Bitterballen are the same thing, except rolled into balls. And they are yum! Not sure where they originated from, but common to Dutch folk. Anyways, most people I know make them from roast beef, but my in-laws make them from turkey and I like it better as it's not as heavy. I made some recently as turkey's were on sale in my area and now my dear cousin, who sampled her first turkey croquette would like the recipe. So, T, here it is:

Croquettes


You will need 1c sauce for 2c diced cooked meat (which I do in the food processor or blender).

For 1c sauce you'll need:
2T butter
1/4 flour
1/2 milk
1/2c broth (chicken for turkey, beef for roast, etc)

Melt butter in sauce pan. Add flour and cook for a few minutes, stirring to incorporate. Remove from heat. Slowly add milk and broth, stirring or whisking constantly to ensure you don't get any clumps. Put back on med high heat, stirring constantly until it boils and thickens. Add meat.

Add in:
1t maggi (or soya sauce)
1/2t salt
1/4t pepper
1t curry powder
1t parsley
1/2t paprika
1/2t ginger powder

If the mixture is too thin, you can add some more flour. If too thick, add more liquid (ie milk). Put in fridge to cool (they roll better when the mixture is cold). To roll (and this is best done with a friend as it can get pretty messy), put bread crumbs in a container and an egg that has been mixed with 2T water in another container (foil pie plates work well). Roll a croquette into desired size and shape then roll first in bread crumbs, then in egg mixture, then once more in crumbs. Deep fry in hot oil until golden brown and serve with your favourite mustard.

You can also freeze them before you fry them. I do so by putting the finished croquettes on cookie sheet and putting them in the freezer. Once frozen, I transfer them to a container. When ready to deep fry, ensure that the croquettes are completely thawed out. Or you can also freeze them after they have been fried and heat up in the oven when you want them.

Note: My mom informed me that to make the rolling process easy, you should spread the mixture on a cookie sheet and freeze, then cut into the size of croquette you want and roll. I'm going to try that next time cuz I'm sure frozen mix is less sticky then just cold mix.

Sweet Red Pepper Jelly

Years ago, my cousin made this jelly for Christmas gifts and it was fantastic, especially on crackers with cream cheese! Since then, I've bought it but never tried making it myself, until this year. Boy is it ever easy to make! I shared one of my unsealed jars with another cousin, who is thoroughly enjoying it and asked that I share the recipe so that she can make it herself too! I combined two recipes, one from C*mp*ny's C*m*ng and one from here. So here it is.....

Sweet Red Pepper Jelly
3c, finely chopped red bell pepper (I actually used Sheppard peppers)
1 1/2c white vinegar
6 1/2c white sugar
170ml (6oz) liquid pectin

Combine the chopped peppers, vinegar and sugar in the saucepan. Bring to a rolling boil and cook for 6 min, stirring constantly.

Stir in the liquid pectin and return to a full rolling boil, boiling hard for 1 min., stirring constantly. Remove from heat. Skim off white foam with a metal spoon.

Ladle the jelly into sterilized jars to within 1/4" of top. Run a plastic spatula next to the glass and run it carefully around the edges to remove any air bubbles. Place sterilized metal lids on jars and screw metal bands on securely. Process in a boiling water bath for 5 min. Makes 6 x 250ml (or half pints).

Note: I canned them in 125ml cans, which I thought was a nicer size for gifting and serving.

If you don't can, I'm sure you can also freeze it. From an answer found on line, let jars cool for 24 hours then freeze. To use, thaw in refrigerator and store in fridge after opening.

Baked Crab Ragoon

What's Cooking from Kraft has some great appetizer ideas like their Baked Crab Ragoon Instead of the crab meat, you can also sub canned tuna or even turkey if you don't like seafood. The won ton wrappers make them lighter than using tarts.

Excellent, different and yummy!

Chili-Cheese Dip

If you are expecting a lot of people, this appy is good cuz it makes a lot. It's a little hard to divide in half, unless you can find a smaller can of chili, or use homemade chili. Or, you can freeze some for later use. This is from another former co-worker. Thanks Deb!

Chili-Cheese Dip

Mix together:
1 lg can chili con carne (ie Nalley's)
1 small can chopped olives (opt)
1 small onion, chopped
1 brick soft light cream cheese (break up in chunks)
grated cheese, as much as you like.

Heat in the oven until cheese on top bubbles and it's warm all the way through. Eat with your favourite tortilla chips.

Tortilla Pinwheels

I recently was asked for some appetizer ideas, so I thought I would list some here.  I got this recipe from a former co-worker. Thanks Cathy!

Tortilla Pinwheels
makes 3 dozen

Blend until smooth:
1/2c cottage cheese
1T butter, softened
1 1/2t milk
3/4t lemon juice

Turn into a bowl. Add:
1/8c chopped green onions
1oz canned diced green chilies, drained (opt.)
1/4c grated cheddar cheese
dash of garlic salt

Divide mixture between:
2-3 10" Flour Tortilla's

Roll up like jelly roll. Wrap in plastic wrap, sealing ends. Chill at least 2 hours. Cut into 1/2" - 3/4" slices.