TIA GFY Recipe blog


Spinach artichoke dip (Jess)
December 22, 2007, 12:29 am
Filed under: Appetizer, Uncategorized | Tags: , , ,
Hot spinach artichoke dip
 

9 oz cream cheese
1 cup parmesan cheese, shredded
1/2 cup sour cream
1/2 cup mayonnaise
1 t garlic powder
1 1/2 T jalapeños, seeded and finely diced
9 oz artichoke hearts drained
6 oz yogurt, plain
8 oz mozzarella cheese, shredded
1 t lawry’s season salt
1 box frozen spinach
Preheat oven to 325 degrees.   Defrost spinach and drain. Make sure to sqeeze all the liquid out. Chop spinach into small pieces (I just cut it up with a kitchen shears, much easier) Chop the rest of the artichokes and mix with all of the remaining ingredients.  Place dip in a 9×9 baking dish, being careful not to get any on the edges or sides, as it will burn in the oven.  Bake in the oven for 35-40 minutes or until lightly brown on top. 
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JC’s Stuffed Shrooms
December 22, 2007, 12:24 am
Filed under: Appetizer | Tags: ,
Mushrooms, cleaned and stems removed (3 packages or 4 doz)
6 oz cream cheese
1/2 c bread crumbs
6 cloves garlic, minced and sauteed
3 Tbsp olive oil (for garlic)
½ c Italian cheese blend (usually parmesan, asiago, fontina, etc)
3 tbsp Italian seasoning mix (or 1 tbsp each basil, oregano and thyme)
(You can also add lump crab meat or fresh herbs)

 Stuff mushrooms. Bake at 350 degrees for 20-25 minutes, or until filling is bubbly and mushrooms are cooked
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Cream Cheese Pinwheels (Carrie)
December 18, 2007, 4:11 am
Filed under: Appetizer | Tags: ,

This is my go-to recipe whenever I’m asked to bring a small appetizer to a potluck. You can vary the veggies by whatever you like (i.e. black olives, celery, etc). I always refrigerate between the steps, but it’s not absolutely necessary if you’re in a time crunch.

INGREDIENTS:

2 packages of Cream Cheese, softened (you can use the Neufchatel if you want to save a few calories)

About 1/4 cup of sour cream (can use low fat or fat free)

2 packages of Hidden Valley Ranch dressing mix (it’s a powder)

3 baby carrots (minced very small)

5 green olives (ditto on the mincing)

6 green onions (minced!)

7-8 burrito tortillas (get the soft kind like Azteca — not whole wheat or sundried tomato or anything like that)

DIRECTIONS:

1. In a medium bowl, thoroughly mix together the cream cheese and sour cream. Stir in both packages of Ranch dressing mix.

2. Stir in your chopped veggies.

3. (optional: Cover with plastic wrap and refrigerate for 3-4 hours)

4. Spread the mixture on tortillas. You want it to cover the entire surface of the tortilla, but not too thick. I find the mixture usually makes enough to cover 7 tortillas.

5. Roll each tortilla tightly.

6. (optional: cover with plastic wrap and refrigerate for 3-4 hours)

7. Cut up the rolls into little round pinwheels, about 1/4 to 1/3 inch thick. I use a piece of floss to do this — it’s easy and it doesn’t smush the roll while you’re slicing like a knife would. You’ll end up with at least 2 pour end slices for each tortilla. Those are good to snack on.

Makes about 90 pinwheels.

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Baked Crab Rangoon (Meghan)
December 18, 2007, 3:51 am
Filed under: Appetizer | Tags: , ,

Ingredients:
1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/4 cup thinly sliced green onions
1/4 cup KRAFT Mayo Light Mayonnaise
12 won ton wrappers

PREHEAT oven to 350°F. Mix crabmeat, Neufchatel cheese, onions and mayo.
SPRAY 12 medium muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.

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Caramelized Onion Tartlets
December 17, 2007, 5:03 pm
Filed under: Appetizer | Tags: , ,
Ingredients4 C. chopped onions
6 T. butter
1 C. heavy cream
2/3 C. shredded Gruyere cheese (you can use Swiss if you can’t find
6 T. dijon mustard
4 T. chopped fresh parsley
2 boxes frozen phyllo dough shells (let them thaw while you make the
1/4 cup shredded Parmesan cheeseIn skillet, over medium heat, saute onions in 2 tablespoon butter for 12 to 14 minutes or until golden. Add cream. Heat to a boil; reduce heat and simmer until mixture thickens, Remove from heat; stir in cheese, mustard and parsley. Melt 4 T. butter in small dish. Place phyllo shells on a cookie sheet and brush with melted butter. Scoop spoonfuls of the mixture into the shells until filled to top. Top with shredded parmesan cheese. Bake at 400°F. for 15 to 20 minutes or until golden brown. Remove from pan. Serve immediat
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