about recipe and instructions

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

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

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

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

5. Crab Phyllo Cups
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
Makes 10 servings
Equipment and Tools:
 Mixing bowl
 Serving dish
 Spoon
 Measuring cup
 Measuring spoon
Oyster Cheese Appetizer Log
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
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
powder, remaining pecans and parsley.
Number of yields
Makes 3 servings
Equipment and Tools:
 spoon
 Mixing bowl
 Stove
 Measuring cup
 Measuring spoon

6. Shrimp Tartlets
Ingredients
 1 package (8 ounces) cream cheese, softened
 1-1/2 teaspoons Worcestershire sauce
 1 to 2 teaspoons grated onion
 1 teaspoon garlic salt
 1/8 teaspoon lemon juice
 2 packages (1.9 ounces each) frozen
miniature phyllo tart shells
 1/2 cup seafood cocktail sauce
 30 peeled and deveined cooked shrimp (31-
40 per pound), tails removed
 Optional: Minced fresh parsley and lemon
wedges
Directions
1. Beat the first 5 ingredients until blended.
Place tart shells on a serving plate. Fill with
cream cheese mixture; top with cocktail
sauce and shrimp.
2. Refrigerate until serving. If desired, sprinkle
with parsley and serve with lemon wedges.
Number of yields
Makes 10 servings
Equipment and Tools:
 Mixing bowl
 Refrigerator
 Chopping board
 Knife
 Drainer
 Measuring cup
 Measuring spoon
Artichoke Caprese Platter
Ingredients
 2 jars (7-1/2 ounces each) marinated
artichoke hearts
 2 tablespoons red wine vinegar
 2 tablespoons olive oil
 6 plum tomatoes, sliced
 1 pound fresh mozzarella cheese, sliced
 2 cups loosely packed fresh basil leaves
 Coarsely ground pepper, optional
Directions
1. Drain the artichokes, reserving 1/2 cup
marinade. In a small bowl, whisk vinegar,
oil and the reserved marinade.
2. On a large serving platter, arrange the
artichokes, tomatoes, mozzarella cheese and
basil. Drizzle with vinaigrette. If desired,
sprinkle with coarsely ground pepper.
Number of tields
Makes 6 servings
Equipment and Tools:
 Mixing bowl
 Refrigerator
 Chopping board
 Knife
 Drainer
 Measuring cup
 Measuring spoon

7. 
French Quarter Cheese Spread
Ingredients
 1 package (8 ounces) cream cheese, softened
 1 tablespoon grated onion
 1 garlic clove, minced
 1/4 cup butter, cubed
 1/4 cup packed dark brown sugar
 1 teaspoon Worcestershire sauce
 1/2 teaspoon prepared mustard
 1 cup finely chopped pecans, toasted
 Assorted crackers
Directions
1. In a small bowl, combine the cream cheese,
onion and garlic. Transfer to a serving plate;
shape into a 6-in. disk. Set aside.
2. In a small saucepan, combine the butter,
brown sugar, Worcestershire sauce and
mustard. Cook and stir over medium heat for
4-5 minutes or until sugar is dissolved.
Remove from the heat; stir in pecans.
3. Cool slightly. Spoon over cheese mixture.
Serve with crackers.
Equipment and Tools:
 Mixing bowl
 Chopping board
 Knife
 Measuring cup
 Measuring spoon
 Saucepan
Number of yields
Makes 5 servings
Dill Vegetable Dip
Ingredients
 1 cup sour cream
 1/2 cup mayonnaise
 1 tablespoon finely chopped onion
 2 teaspoons dried parsley flakes
 1 teaspoon dill weed
 1 teaspoon seasoned salt
 Assorted fresh vegetables
Directions
1. Combine the first 6 ingredients; mix well.
Cover and refrigerate. Serve with
vegetables.
Number of yields
Makes 5 servings
Equipment and Tools:
 Mixing bowl
 Refrigerator
 Chopping board
 Knife
 Measuring cup
 Measuring spoon

8. Layered Hummus Dip
Ingredients
 1 carton (10 ounces) hummus
 1/4 cup finely chopped red onion
 1/2 cup Greek olives, chopped
 2 medium tomatoes, seeded and chopped
 1 large English cucumber, chopped
 1 cup crumbled feta cheese
 Baked pita chips
Directions
1. Spread hummus into a shallow 10-in. round
dish. Layer with onion, olives, tomatoes,
cucumber and cheese. Refrigerate until
serving. Serve with pita chips.
Number of Yields
Makes 3 servings
Equipment and Tools:
 Mixing bowl
 Refrigerator
 Chopping board
 Knife
 Drainer
 Measuring cup
 Measuring spoon
Avocado Salsa
Ingredients
 1-2/3 cups (about 8-1/4 ounces) frozen corn,
thawed
 2 cans (2-1/4 ounces each) sliced ripe olives,
drained
 1 medium sweet red pepper, chopped
 1 small onion, chopped
 5 garlic cloves, minced
 1/3 cup olive oil
 1/4 cup lemon juice
 3 tablespoons cider vinegar
 1 teaspoon dried oregano
 1/2 teaspoon salt
 1/2 teaspoon pepper
 4 medium ripe avocados, peeled
 Tortilla chips
Directions
1. Combine corn, olives, red pepper and onion.
In another bowl, mix the next 7 ingredients.
Pour over corn mixture; toss to coat.
Refrigerate, covered, overnight.
2. Just before serving, chop avocados; stir into
salsa. Serve with tortilla chips.
Number of Yields
Makes 3 servings
Equipment and Tools:
 Mixing bowl

9.  Refrigerator
 Chopping board
 Knife
 Measuring cup
 Measuring spoon
Loaded Baked Potato Dip
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
1. In a small bowl, mix the first 5 ingredients
until blended; refrigerate until serving. Serve
with waffle fries.
Number of Yields
Makes 5servings
Equipment and Tools:
 Mixing bowl
 Refrigerator
 Chopping board
 Knife
 Drainer
 Measuring cup
 Measuring spoon
Holiday Salsa
Ingredients
 1 package (12 ounces) fresh or frozen
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.
2. To serve, place cream cheese on a serving
plate. Drain salsa; spoon over cream cheese.
Serve with crackers or chips.
Number of Yields
Makes 3 servings
Equipment and Tools:
 Mixing bowl

10.  Refrigerator
 Food processor
 Knife
 Drainer
 Measuring cup
 Measuring spoon
Benedictine Dip
Ingredients
 4 ounces cream cheese, softened
 1 log (4 ounces) fresh goat cheese
 2 tablespoons minced fresh parsley
 1 tablespoon mayonnaise
 1/4 teaspoon salt
 1/8 teaspoon cayenne pepper
 1/8 teaspoon pepper
 1 drop green food coloring, optional
 3/4 cup finely chopped peeled cucumber,
patted dry
 1/4 cup finely chopped green onions
 Assorted crackers
Directions
1. In a small bowl, combine the cheeses,
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
Equipment and Tools:
 Mixing bowl
 Refrigerator
 Chopping board
 Knife
 Drainer
 Measuring cup
 Measuring spoon
Dill Pickle Dip
Ingredients
 1 package (8 ounces) cream cheese, softened
 1 cup sour cream
 1/4 cup dill pickle juice
 1 cup chopped dill pickles
 1 teaspoon garlic pepper blend
 Optional: Ridged potato chips or pretzels
Buy IngredientsPowered by Chicory
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
Makes 3 servings
Equipment and Tools:

11.  Mixing bowl
 Refrigerator
 Chopping board
 Knife
 Drainer
 Measuring cup
 Measuring spoon
Pineapple Pecan Cheese Ball
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
Directions
1. In a large bowl, beat cream cheese until
smooth. Stir in the pineapple, green pepper,
onions, seasonings and 1/2 cup pecans.
Shape cheese mixture into a ball. Wrap;
refrigerate overnight.
2. Just before serving, roll cheese ball in
remaining pecans. Serve with crackers.
Number of Yields
Makes5 servings
Equipment and Tools:
 Mixing bowl
 Refrigerator
 Chopping board
 Knife
 Drainer
 Measuring cup
 Measuring spoon
Tuscan Truffles
Ingredients
 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
Buy IngredientsPowered by Chicory
Directions
1. Combine the first 11 ingredients until well
blended. Shape into 36 balls; roll in pine
nuts. Refrigerate, covered, until serving.
Number of Yields
Makes5 servings
Equipment and Tools:

12.  Mixing bowl
 Refrigerator
 Chopping board
 Knife
 Drainer
 Measuring cup
 Measuring spoon
German Beer Cheese Spread
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
Directions
1. Place cheese in a food processor; pulse until
finely chopped, about 1 minute. Add
Worcestershire sauce, mustard, garlic, salt
and pepper. Gradually add beer while
continuing to process until mixture is
smooth and spreadable, about 1-1/2 minutes.
2. Transfer to a serving bowl or gift jars.
Refrigerate, covered, up to 1 week. Serve
with crackers or vegetables.
Number of Yields
Makes 10 servings
Equipment and Tools:
 Mixing bowl
 Refrigerator
 Food processor
 Knife
 Drainer
 Measuring cup
 Measuring spoon
Antipasto Platter
Ingredients
 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
1. In a large bowl, combine pepperoncini,
beans, mushrooms, tomatoes, cheese, olives
and pepperoni. Pour vinaigrette over
mixture; toss to coat.
2. Refrigerate at least 30 minutes or overnight.
Arrange on a lettuce-lined platter. Serve
with toothpicks.

13. Number of Yields
Makes 4 servings
Equipment and Tools:
 Mixing bowl
 Refrigerator
 Chopping board
 Knife
 Drainer
 Measuring cup
 Measuring spoon
Ham & Potato Salad Sandwiches
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
Directions
1. Spread 1/4 cup potato salad on each
baguette slice. Layer with ham, tomato,
pickle, eggs and onion.
Number of Yields
Makes 3 servings
Equipment and Tools:
 Mixing bowl
 Chopping board
 Knife
 Drainer
 Measuring cup
 Measuring spoon
Dilly Cheese Ball
Ingredients
 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
1. Beat the first 6 ingredients until smooth.
Shape into a ball; wrap and refrigerate

14. several hours. Sprinkle with parsley; serve
with crackers.
Number of Yields
Makes 4 servings
Equipment and Tools:
 Mixing bowl
 Refrigerator
 Chopping board
 Knife
 Drainer
 Measuring cup
 Measuring spoon
Guacamole Appetizer Squares
Ingredients
 2 tubes (8 ounces each) refrigerated crescent
rolls
 1-1/2 teaspoons taco seasoning
 1 package (1 pound) sliced bacon, diced
 1 package (8 ounces) cream cheese, softened
 1-1/2 cups guacamole
 3 plum tomatoes, chopped
 1 can (2-1/4 ounces) sliced ripe olives,
drained
Directions
1. Unroll both tubes of crescent dough and pat
into an ungreased 15x10x1-in. baking pan;
seal seams and perforations. Build up edges.
Prick dough with a fork; sprinkle with taco
seasoning. Bake at 375° for 10-12 minutes
or until golden brown. Cool completely on a
wire rack.
2. In a large skillet, cook bacon over medium
heat until crisp. Using a slotted spoon,
remove to paper towels. In a small bowl,
beat cream cheese and guacamole until
smooth.
3. Spread cream cheese mixture over crust.
Sprinkle with bacon, tomatoes and olives.
Refrigerate until serving. Cut into squares.
Number of Yields
Makes 6 servings
Equipment and Tools:
 Baking pan
 Skillet
 Refrigerator
 Chopping board
 Knife
 Drainer
 Measuring cup
 Measuring spoon
 Oven
Appetizer Tortilla Pinwheels
Ingredients
 1 package (8 ounces) cream cheese, softened
 1 cup shredded cheddar cheese
 1 cup sour cream
 1 can (4-1/4 ounces) chopped ripe olives
 1 can (4 ounces) chopped green chiles, well
drained
 1/2 cup chopped green onions
 Garlic powder to taste
 Seasoned salt to taste
 5 flour tortillas (10 inches)
 Salsa, optional
Directions
1. Beat cream cheese, cheese and sour cream
until blended. Stir in olives, green chiles,
green onions and seasonings.
2. Spread over tortillas; roll up tightly. Wrap
each in plastic, twisting ends to seal;
refrigerate several hours.

15. 3. Unwrap. Cut into 1/2- to 3/4-in. slices, using
a serrated knife. If desired, serve with salsa.
Number of Yields
Makes 8 servings
Equipment and Tools:
 Refrigerator
 Chopping board
 Knife
 Drainer
 Measuring cup
 Measuring spoon
 Mixing bowl
Jalapeno Ranch Dip
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
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.
Number of Yields
Makes 6 servings
Equipment and Tools:
 Blender
 Refrigerator
 Chopping board
 Knife
 Drainer
 Measuring cup
 Measuring spoon
 Oven
Antipasto Kabobs
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
each appetizer, thread a stuffed olive, a
folded pepperoni slice, a tortellini, a folded

16. salami piece and a ripe olive on a toothpick
or short skewer.
Makes8 servings
Equipment and Tools:
 Refrigerator
 Chopping board
 Knife
 Drainer
 Measuring cup
 Measuring spoon
 Mixing bowl
Fiesta Pinwheels
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
Directions
1. In a small bowl, beat cream cheese, sour
cream, picante sauce, taco seasoning and
garlic powder until smooth. Stir in olives,
chiles, cheese and onions. Spread about 1/2
cup on each tortilla.
2. Roll up jelly-roll style; wrap. Refrigerate for
2 hours or overnight. Slice into 1-in. pieces.
Serve with salsa.
Makes 8 servings
Equipment and Tools:
 Refrigerator
 Chopping board
 Knife
 Whisk
 Measuring cup
 Measuring spoon
 Mixing bowl
Garlic Garbanzo Bean Spread
Ingredients
 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

17. Directions
1. In a food processor, combine the first 7
ingredients; cover and process until blended.
Transfer to a bowl. Refrigerate until serving.
Serve with vegetables and pita chips.
Makes8 servings
Equipment and Tools:
 Refrigerator
 Food processor
 Knife
 Drainer
 Measuring cup
 Measuring spoon
 Mixing bowl
Crisp Cucumber Salsa
Ingredients
 2 cups finely chopped cucumber, peeled and
seeded
 1/2 cup finely chopped seeded tomato
 1/4 cup chopped red onion
 2 tablespoons minced fresh parsley
 1 jalapeno pepper, seeded and chopped
 4-1/2 teaspoons minced fresh cilantro
 1 garlic clove, minced
 1/4 cup reduced-fat sour cream
 1-1/2 teaspoons lemon juice
 1-1/2 teaspoons lime juice
 1/4 teaspoon ground cumin
 1/4 teaspoon seasoned salt
 Baked tortilla chip scoops
Directions
1. In a small bowl, combine the first 7
ingredients. In another bowl, combine the
sour cream, lemon juice, lime juice, cumin
and seasoned salt. Pour over cucumber
mixture and toss gently to coat. Serve
immediately with chips.
Makes 4-5 servings
Equipment and Tools:
 Refrigerator
 Chopping board
 Knife
 Drainer
 Measuring cup
 Measuring spoon
 Mixing bowl
Cucumber Party Sandwiches
Ingredients
 1 package (8 ounces) cream cheese, softened
 2 tablespoons mayonnaise
 2 teaspoons Italian salad dressing mix
 30 slices cocktail rye or pumpernickel bread
 60 thin cucumber slices
 Optional: Fresh dill sprigs, slivered red pearl
onions and cracked black pepper

18. Directions
1. Beat cream cheese, mayonnaise and dressing
mix until blended; let stand 30 minutes.
2. Spread cream cheese mixture on bread. Top
each with 2 cucumber slices and, if desired,
dill and red onion slivers. Refrigerate,
covered, until serving.
Number of Yields
Makes 6 servings
Equipment and Tools:
 Refrigerator
 Chopping board
 Knife
 Measuring cup
 Measuring spoon
 Oven
.
Salami Roll-Ups
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.
2. Spread over tortillas. Roll up tightly; wrap in
plastic. Refrigerate for 15 minutes. Unwrap
and cut each tortilla into 1-in. slices.
Number of Yields
Makes 12 servings
Equipment and Tools:
 Refrigerator
 Chopping board
 Knife
 Measuring cup
 Measuring spoon
Marinated Olive & Cheese Ring
Ingredients
 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

19.  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
Directions
1. Cut cream cheese lengthwise in half; cut
each half into 1/4-in. slices. On a serving
plate, arrange cheeses upright in a ring,
alternating cheddar and cream cheese slices.
Place olives in center.
2. In a small bowl, whisk vinegar, oil, parsley,
basil and garlic until blended; drizzle over
cheeses and olives. Sprinkle with pimientos.
Refrigerate, covered, at least 8 hours or
overnight. Serve with baguette slices.
Number of Yields
Makes 12 servings
Equipment and Tools:
 Refrigerator
 Chopping board
 Knife
 Measuring cup
 Measuring spoon
Party Crab Puffs
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
 1 can (6 ounces) lump crabmeat, drained
 4 ounces cream cheese, softened
 1/4 cup mayonnaise
 2 tablespoons finely chopped onion
 2 tablespoons prepared horseradish, drained
 Minced fresh parsley, optional
Directions
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
eggs, 1 at a time, beating well after each
addition. Continue beating until mixture is
smooth and shiny.
2. Drop by teaspoonfuls 2 in. apart onto
greased baking sheets. Bake until golden brown,
18-22 minutes. Remove to a wire rack.
Immediately split puffs open; remove tops and
set aside. Discard soft dough from inside. Cool
puffs.
3. In a large bowl, combine filling ingredients. Just
before serving, spoon 1 teaspoonful filling into
each puff; sprinkle with parsley if desired.
Replace tops.
Number of Yields
Makes 12 servings
Equipment and Tools:
 Refrigerator
 Chopping board
 Knife
 Measuring cup
 Measuring spoon
Fruit and Cheese Kabobs
Ingredients
 1 cup vanilla yogurt
 1/2 cup sour cream
 2 tablespoons honey

20.  1/2 teaspoon ground cinnamon
 2 cups fresh strawberries, halved
 1-1/2 cups green grapes
 8 ounces cubed cheddar or Monterey Jack
cheese, or a combination of cheeses
Directions
1. For dip, mix first 4 ingredients. On 12
wooden skewers, alternately thread
strawberries, grapes and cheese cubes. Serve
immediately or refrigerate.
Nutrition Facts
1 kabob with 2 tablespoons dip: 147 calories, 9g fat
(5g saturated fat), 22mg cholesterol, 143mg sodium,
12g carbohydrate (11g sugars, 1g fiber), 6g protein.
Number of Yields
Makes 12 servings
Equipment and Tools:
 Refrigerator
 Chopping board
 Knife
 Measuring cup
 Measuring spoon
Shrimp Lover Squares
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
Buy IngredientsPowered by Chicory
Directions
1. In a greased 13x9-in. baking dish, unroll
crescent dough into a long rectangle; seal
seams and perforations. Bake at 375° until
golden brown, 10-12 minutes. Cool
completely on a wire rack.
2. In a small bowl, beat the cream cheese, sour
cream, dill and salt until smooth. Spread
over crust. Top with the seafood sauce,
green pepper, onion, cheese and shrimp.
Cover and refrigerate for 1 hour. Cut into
squares.
Number of Yields
Makes 12 servings
Equipment and Tools:
 Refrigerator
 Chopping board
 Knife
 Measuring cup
 Measuring spoon
Shrimp & Cucumber
Rounds

21. Ingredients
 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
Buy IngredientsPowered by Chicory
Directions
1. In a small bowl, combine the first six
ingredients. Spoon onto cucumber slices.
Serve immediately.
Number of Yields
Makes 12 servings
Equipment and Tools:
 Refrigerator
 Chopping board
 Knife
 Measuring cup
 Measuring spoon