Bacon and Cheese Pull-aparts

1 egg
2 Tbsp. milk
1 large can Pillsbury flaky biscuits
12 oz. bacon, browned and crumbled
4 oz. shredded mild cheddar cheese
1/8 c. chopped onion

Beat egg and milk together in large bowl. Cut biscuits into quarters and add to egg mixture, along with the crumbled bacon, cheese, and onions. Arrange in greased 9x13-inch pan, and bake at 350 degrees for 25 minutes.

Bacon and Cheese Pull-aparts

GRILLED BABY BURGERS

(By Pillsbury)
(Just heard that these tiny burgers are known as
"sliders!")

1 lb. lean (at least 80%) ground beef

2 teaspoons dried minced onion

1 teaspoon parsley flakes

3/4 teaspoon seasoned salt

4 slices (1 oz. each) American cheese, cut into quarters

8 slices white bread, toasted, crusts trimmed, cut into quarters

16 thin slices plum (Roma) tomatoes (2 small), if desired

16 thin hamburger-style dill pickle slices, if desired

Ketchup, if desired

Mustard, if desired

Heat gas or charcoal grill. In medium bowl, mix beef, onion, parsley and seasoned salt. Divide into 16 portions. Shape each portion into a ball and flatten to 1/2-inch-thick patty, about 1 1/2 inches in diameter. On each of 4 (12-inch) metal skewers, thread 4 patties horizontally, leaving space between each. Place patties on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until patties are no longer pink in center. Top each burger with cheese piece. Place each burger on toast square. Top with tomato slice and another toast square. Place pickle slice on top; spear with toothpick to hold layers together. Serve with ketchup and mustard for dipping.

GRILLED BABY BURGERS

REGULAR OR LOW-FAT BAKED CHEESE STICKS

4 cups corn flakes cereal (finely crushed to measure 1 cup)
1/4 teaspoon dried oregano
1/4-3/4 teaspoon garlic salt
1/4 tsp. salt
1/4 cup flour
2 egg whites
2 tablespoons water
1 (8 ounce) package regular or low-fat mozzarella cheese or string cheese

Lightly grease a medium pan lined with foil. In a large bowl, combine the crushed 1 cup cereal with the oregano and garlic salt; mix to combine. In another small, bowl place in the flour. In another bowl, thoroughly beat the egg whites with the 2 tbsp. of water. Cut the mozzarella cheese into 12 sticks, approximately 2-3/4-inches in length. (or use the string cheese the way it is.) Dip the cheese sticks in the flour, then in the egg/water mix, then in the cereal mixture (make sure that the cheese sticks are well coated with egg mix and cereal mix, as the cheese will run out while baking).Arrange cheese sticks on the baking sheet. Allow the sticks to set for 30 minutes before baking. Bake in a 400 degree oven for about 8 minutes, until cheese is soft and sticks are lightly browned. (Dip in marinara sauce, if desired.)

REGULAR OR LOW-FAT BAKED CHEESE STICKS

CRAB-STUFFED MUSHROOMS

12 large or 18 medium mushrooms (Remove stems, rinse, and pat dry.)
2 Tbsp. oil (Brush caps and place in baking dish.)
1 (6 oz.) pkg. frozen crab meat (Thaw & drain.)
1 egg, lightly beaten
2 Tbsp. mayonnaise
2 Tbsp. chopped onion
1 tsp. lemon juice
1/2 c. soft bread crumbs (divide)
2 Tbsp. melted butter

1/2 cup Cheddar cheese and 1/2 cup Parmesan cheese mixed together

Combine crab meat, egg, mayonnaise, onion, lemon juice, and 1/4 cup bread crumbs. Stuff caps. Combine melted butter and 1/4 cup bread crumbs. Sprinkle over filled caps. Bake at 375 degrees for 15 minutes. Sprinkle with cheese. Bake until melted and serve.

CRAB-STUFFED MUSHROOMS

TREE-SHAPED CREAM CHEESE VEGGIE APPETIZER

(I have been saving this recipe all year to make for Christmas. I know it is so delicious, because it is made in a rectangle cookie sheet normally and is wonderful, one of my favorites! -A good after-school snack for the kids!)

2 cans (8 oz. each) refrigerated crescent dinner rolls
1 package (8 oz.) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
3 cups finely chopped assorted vegetables (bell peppers, broccoli, carrots, and cucumber)

Remove dough from cans in rolled sections; do not unroll. Cut each section into 8 slices (16 slices from each can).Place slices, cut side down, on ungreased cookie sheets to form 2 trees. To form each tree, start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging row of 3 slices, then row of 4 slices, ending with row of 5 slices. Use remaining slice for trunk. Refrigerate one tree while the other bakes. Bake at 375 degrees for one tree 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with spatula and slide onto cooling rack to cool. Bake and cool second tree. Place each tree on serving platter. In small bowl, mix cream cheese, sour cream, dill weed and garlic powder; blend until smooth. Spread mixture over both trees. Decorate trees with assorted vegetable pieces. Refrigerate.

TREE-SHAPED CREAM CHEESE VEGGIE APPETIZER

CRESCENT WREATH

(THIS IS A FAVORITE AND A "MUST-HAVE" FOR OUR CHRISTMAS EVE TIME TOGETHER WITH ALL THE FAMILY! MY SISTER FOUND THE RECIPE MANY YEARS AGO WHEN SHE LIVED IN THE SOUTH! IT IS ALWAYS REQUESTED AND GOBBLED UP IN MINUTES!)

2 tubes (8 ounces each) refrigerated crescent rolls
1 cup (4 ounces) shredded Colby-Monterey Jack cheese (I just use cheddar)
2/3 cup cream of chicken soup
1/2 cup chopped fresh broccoli
1/2 cup chopped sweet red pepper
1/4 cup chopped water chestnuts
1 can (5 ounces) white chicken, drained or 3/4 cup cubed cooked chicken
2 tablespoons chopped onion

Arrange crescent rolls on a 12-inch pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping.
Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375 degrees for 20-25 minutes or until golden brown.
(Photo is by: Taste of Home)

CRESCENT WREATH

LOW-FAT BAKED MOZZARELLA BITES

1 pkg. (8 oz.) low-moisture part-skim mozzarella cheese
60 Ritz Reduced Fat Crackers
1 cup spaghetti sauce

Cut cheese crosswise into 15 slices, then cut each slice in half.
Top 30 crackers with cheese; cover with remaining crackers. Place in 15x10x1-inch pan.
Bake at 325 degrees for 8 minutes or until cheese begins to melt. Meanwhile, heat spaghetti sauce. Serve cracker sandwiches as dippers with sauce.

(110 calories each, 5 grams fat, dietary fiber is 1 gram.)

LOW-FAT BAKED MOZZARELLA BITES

BACON, TOMATO, AND SWISS CHEESE CUPS

10 slices bacon, fried and crumbled
1 tomato, chopped
1/4 cup chopped onion
4 ounces shredded Swiss cheese
1/3 cup mayonnaise
1/4 teaspoon dried basil
1 can refrigerated buttermilk biscuits

Mix together bacon, tomato, onion, Swiss cheese, mayonnaise, and basil. Separate biscuits into halves horizontally. Place each half into cups of lightly greased mini muffin pan. Fill each biscuit half with the bacon mixture.

Bake at 375 degrees for 10 to 12 minutes or until golden brown.

BACON, TOMATO, AND SWISS CHEESE CUPS

BACON PUFFS

12 slices bacon, about 8 ounces
8 slices thin-sliced bread
2 cups shredded Cheddar cheese

Cut crusts from bread, then cut each slice in half. For each puff, place 2 bread halves, end to end, on a strip of bacon. Sprinkle with 3 tablespoons shredded cheese. Roll up and fasten with picks. Stand rolls on edge on a rack in a shallow baking pan. Bake at 400 degrees for 20 minutes, or until lightly browned. Serve hot. Makes 12 appetizer puffs.

BACON PUFFS

ARABIAN BITES

(YUMMY LITTLE APPETIZERS!)

2 c. crumbled feta cheese
2 c. cottage cheese
5 eggs, lightly beaten
1 cup butter
1 pound phyllo dough, thawed to room temperature

Mix first 3 ingredients well in bowl and set aside. Melt the butter. Brush the bottom and sides of a 9x13-inch pan generously with butter. Lay a sheet of phyllo in the pan. It will be bigger than the pan, so let the edges of the dough, climb the sides of the pan. Brush the phyllo generously with butter. Place another sheet of phyllo on top and brush with more butter. Repeat until you have 8 sheets stacked in the pan. Spread half the cheese mixture over the phyllo in pan. Place another 8 sheets of buttered phyllo on top, then spread the rest of the cheese mixture over the top. Continue to top with buttered sheets of phyllo until the pan is full. Be sure to butter the top sheet. Pinch the side edges of the phyllo down. Bake at 375 degrees for 45 minutes. Cut into diamonds, triangles, or squares, and serve hot.

ARABIAN BITES

SPICED MAPLE PUMPKIN SEEDS

1/4 cup butter
2 cups raw whole pumpkin seeds, washed and dried
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons maple syrup

In a large skillet over medium-low heat, melt the butter, then stir in the seeds. Cook, stirring constantly, until the seeds turn slightly brown in color, about 10 minutes. Remove from heat. Drain off any excess butter, and stir in the cinnamon, nutmeg, and maple syrup until the seeds are thoroughly coated with spices. Spread the seeds out onto a large baking sheet lined with parchment paper. Bake in 350 degree oven until crisp and golden brown, stirring every 10 minutes, for 30 to 45 total minutes of baking time.

SPICED MAPLE PUMPKIN SEEDS

TOMATO BACON APPETIZERS

12 pieces bacon, crisply cooked and crumbled
1 tomato, diced (preferably seeded, too)
1/4 cup diced onions
4 oz. Swiss cheese, grated
1/2 cup mayonnaise
1/4 tsp. basil
1 can refrigerated large flaky biscuits

Combine tomatoes, onions, cheese, mayonnaise, and basil together. Separate each biscuit into halves. Cover the bottom of a 9x13-inch pan with biscuits. Spread mixture evenly on top of biscuits. Bake at 375 degrees for 25 to 30 minutes or until puffy and browned on top. Cut into 24 squares.

TOMATO BACON APPETIZERS

RECIPE CONTEST ENTRY BY COLIN WALTERS: PEPPERONI AND CHEESE CRESCENTS

COLIN SAYS: "THESE ARE SO MUCH FUN TO MAKE AND ARE FROM MY PILLSBURY KIDS COOKBOOK!"

PEPPERONI AND CHEESE CRESCENTS

(8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
24 slices (about 5 oz.) pepperoni
2 oz. (1/2 cup) shredded mozzarella cheese
1 cup tomato pasta or pizza sauce, heated

Heat oven to 375°F. Separate dough into 8 triangles; pat out each triangle slightly. Place 3 slices pepperoni, slightly overlapping, on center of each triangle. Top each with about 1 tablespoon cheese. Roll up, starting at shortest side of triangle and rolling to opposite point. Place rolls, point side down, on ungreased cookie sheet. Bake at 375°F. for 10 to 14 minutes or until golden brown. Remove from cookie sheet. Serve warm crescents with warm pasta sauce for dipping.

RECIPE CONTEST ENTRY BY COLIN WALTERS: PEPPERONI AND CHEESE CRESCENTS

Sesame Chicken with Honey Dip

1 1/2 c. mayonnaise
1 tsp. dry mustard
1 Tbsp. onion, minced
1 lb. chicken breasts, skinless, boneless, poached (see directions for poaching below!) and cut-crosswise into 1/2" strips
1/2 c. seasoned bread crumbs
1/4 c. sesame seeds
2 Tbsp. honey
1 Tbsp. Dijon mustard

In a medium bowl, combine 1/2 cup of the mayonnaise, dry mustard, and onion; mix to blend well. Add chicken and toss to coat.
In a shallow bowl, toss bread crumbs and sesame seeds to mix. Roll chicken strips in bread crumbs to coat. Place in a single layer on a baking sheet and bake at 425 degrees for 10 minutes, or until lightly brown and crisp.
Meanwhile, blend remaining 1 cup mayonnaise with honey and Dijon mustard. Serve as a dipping sauce with the chicken strips. (For a meal or appetizer.)

POACHING CHICKEN:
Put chicken into a pot and cover with water an inch past the chicken. Bring to a boil and then partly cover with lid for 10 minutes. Then turn the stove off and let meat sit in water for 15 minutes. (Poaching chicken is also a good way to make chicken for dieters! It is juicy, and you can also add spices to the water before you pour it over the chicken.)

Sesame Chicken with Honey Dip

Cheese Appetizer

1 egg, lightly beaten
1 cup mayonnaise
1/8 tsp. ground black pepper
3 cups finely shredded Cheddar cheese
1/4 cup finely chopped onion
Tortilla chips, corn chips, bagels, or crackers

Mix the egg, mayonnaise, and pepper. Add the cheese and onions, and pour into a 1 1/2 quart casserole dish sprayed with non-stick cooking spray. Bake at 325 degrees for 25 minutes or until golden brown on top. Serve with chips, bagels, or crackers.

Cheese Appetizer

Nacho Dip

This is a delicious recipe that floated around for a while from friend to friend, so I am not exactly sure who gave it to my mother, who gave it to me! But so many in our church love to make it....and eat it!!

8 oz. cream cheese
1 can Hormel Chili
1 cup salsa
2 cups shredded cheddar cheese

Layer in a 9-inch pie plate in order given. Microwave on High for 3-4 minutes or until cheese is melted and heated through. Serve with tortilla chips!

Nacho Dip

Bacon Swiss Appetizer Squares

can of refrigerated crescent rolls (can of 8)
1 1/2 cups shredded Swiss cheese
3 eggs, lightly beaten
3/4 cup milk
2 tablespoons grated onion
8 slices bacon, cooked, drained, and crumbled
1 teaspoon dried parsley flakes

Generously grease and flour two 8-inch square baking pans (or a 9x13-inch pan.) Separate dinner rolls into 4 rectangles. Press 2 rectangles into bottom and about 1 inch up sides of one of the pans. Sprinkle half of the cheese evenly over the dough. Whisk together the eggs, milk, and onion; pour half of the egg and milk mixture over the cheese in pan. Sprinkle with half of the bacon and about half of the parsley. Repeat with remaining ingredients in the second pan. Place pans in 425 degree oven; bake for 15 to 18 minutes. Cool for 5 minutes; slice and cut into small squares.
Makes about 32.

Bacon Swiss Appetizer Squares

Nacho Dip (Low Fat)

8 oz. fat-free cream cheese, cut into chunks
1 cup reduced -fat cheddar cheese
1/2 cup mild or medium chunky salsa
1/4 cup fat-free or 2% milk
8 oz. bag baked tortilla chips or assorted fresh vegetables

Combine first 4 ingredients in crock pot. Cook on low for 2 hours. Stir to blend.
When smooth and hot, serve with tortilla chips or veggies. (Serves 8. 170 calories
each) You can double recipe, but just allow more cooking time.)

Nacho Dip (Low Fat)

LOW-FAT PIZZA PITA SNACKS

2 6-inch whole wheat pita bread
2 tablespoons store-bought basil pesto
1 cup (2%) cottage cheese
1/4 teaspoon garlic salt (or Italian seasoning)
2 tablespoons chopped tomatoes
1 teaspoon chopped fresh basil
2 tablespoons grated Parmesan cheese

Toast pita bread in a toaster oven until crispy and firm, about 1 minute. Lightly spread a tablespoon of pesto over entire surface of each pita bread.
In a small bowl, combine cottage cheese with garlic salt; spread 1/2 cup over each pita. Divide tomato, basil, and Parmesan cheese sprinkling on pitas; slice into 4 wedges each and serve immediately. (4 wedges per serving.)

LOW-FAT PIZZA PITA SNACKS

VEGGIE PIZZA

(THIS IS A GREAT FAVORITE OF MINE! YUMMM!)

2 packages refrigerator crescent rolls
2 8 oz. pkgs. cream cheese
3/4 cup mayonnaise
1 package Hidden Valley Original Ranch Dressing (dry mix)
4 to 6 cups chopped vegetables (I usually use fresh broccoli, cut up, and
carrots, shredded, but you can also use peppers, onion, cauliflower, tomatoes,
olives, dill pickle, zucchini, mushrooms, etc.)
1 cup shredded cheddar cheese

Press the crescent roll dough in a large greased jelly roll pan, sealing all perforations. Bake as directed about 10 minutes. Combine the cream cheese, mayonnaise, and dressing mix and beat until smooth. Spread the cream cheese mixture on the cooled crust and sprinkle the chopped vegetables over all. Sprinkle with cheeese. Chill. To serve, cut into squares.

VEGGIE PIZZA