Couscous Poppers

Ingredients

• 2 cups water
• 10 ounces uncooked couscous (You can use plain couscous or boxed couscous that comes with a flavor packet that you like.)
• 3 large eggs
• 1 cup breadcrumbs (I used panko, but any breadcrumbs would work.)
• spices, to taste
• 1 3/4 cup shredded cheese (Use any kind you like.)

Directions

1. In a small saucepan on high heat, bring water to a boil.
2. Stir in couscous.
3. Immediately remove from heat. Cover and let sit for five minutes.
4. Remove cover, fluff couscous with a fork and set aside to cool.
5. Preheat oven to 350 F.
6. Once couscous is cool, mix in eggs, 1/2 cup of the breadcrumbs, spices, and cheese.
7. Line a baking sheet with parchment paper or a Silpat.
8. Roll couscous mixture into balls.
9. Roll the balls in the remaining half cup of breadcrumbs. It won't seem like they are very solidified. That's OK. The balls will get a crunchy protective layer when they bake.
10. Bake for thirty minutes or until the balls are lightly browned on the outside.
11. Serve warm.

Read more: http://www.cupcakeproject.com/2012/02/baked-couscous-poppers.html#ixzz1nttFKQRq

Greek Layered Dip

Ingredients

2		whole wheat pita (pocket) breads (6 inch)
		Cooking spray
1		container (7 or 8 oz) plain hummus
1		container (6 oz) Yoplait® Greek Fat Free plain yogurt
1		tablespoon chopped fresh parsley
1		teaspoon fresh lemon juice
1/8		teaspoon pepper
1		medium plum (Roma) tomato, seeded, chopped
1/3		cup pitted kalamata olives, quartered
1/3		cup finely chopped seeded cucumber
1/2		cup crumbled feta cheese (2 oz)
1/4		cup chopped green onions (4 medium)
1		teaspoon olive oil
1/2		medium cucumber, sliced
1		medium green or red bell pepper, cut into strips

Directions

1.		Heat oven to 350°F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Arrange on ungreased large cookie sheet, rough surface up. Spray with cooking spray (about 5 seconds).
2.		Bake 8 to 10 minutes or until golden brown and crisp; cool.
3.		Meanwhile, spread hummus on shallow serving platter or in pie plate. In small bowl, mix yogurt, parsley, lemon juice and pepper; spread evenly over hummus. Top with tomato, olives, chopped cucumber, feta cheese and onions. Drizzle with olive oil. Source

Feta and Tomato Tart

Ingredients

• 9 in Pastry Shell, uncooked
• 3 Tomato, peeled
• 3/4 cup Mayonnaise
• 6 oz. Président® Feta Plain Crumbled
• 1 cup Mushrooms, sliced
• 1 tbs Onion, chopped
• 1 tbs Green Pepper, chopped
• 1/4 Basil, chopped
• Salt and Pepper, to taste

Directions

Arrange half of tomato slices in pastry shell.

Combine mayonnaise, Feta, mushrooms, onion, green pepper and basil, stirring well. Spread half of mixture over tomato slices. Repeat layers with remaining tomatoes and mayonnaise mixture. Bake at 350 degrees for 30 to 35 minutes. Set aside and allow to cool for 10-15 minutes before serving.

Biscotti

Ingredients

• 1/4 cup butter
• 3/4 cup white sugar
• 1 tablespoon orange zest
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 egg white
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 ounces white chocolate, chopped
• 1/2 cup dried cranberries
• 1 1/4 cups pistachio nuts

Directions

1. In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon. Stir in the white chocolate, dried cranberries, and pistachios. Cover, and chill for 30 minutes, or until dough is no longer sticky.
2. Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
3. Turn dough out on a lightly floured surface, and divide into halves. Form each half into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet.
4. Bake for 30 minutes in preheated oven, or until pale gold. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
5. Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Store in an airtight container at room temperature.

Tomato Quiche Tartlettes

Ingredients

• 2 2.1-ounce packages baked miniature phyllo dough shells (30 shells)
• 1/2 cup finely snipped dried tomato (not oil packed)
• 2 eggs, slightly beaten
• 3 tablespoons half-and-half, light cream, or milk
• 1-1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
• Dash salt
• Dash ground black pepper
• 3/4 cup finely shredded Swiss cheese (3 ounces)

Directions

1. Preheat oven to 325 degrees F. Place phyllo dough shells on a baking sheet; set aside.

2. For filling, in a small bowl, combine dried tomato and enough boiling water to cover; let stand for 2 minutes. Drain well. In a medium bowl, combine eggs, half-and-half, basil, salt, and pepper. Stir in soaked dried tomato and Swiss cheese.

3. Spoon about 2 teaspoons of the filling into each phyllo shell. Bake for 10 to 15 minutes or until filling is slightly puffed and a small knife inserted into the centers of the tartlets comes out clean. Serve warm or cool. Makes 15 servings.

4. Make-Ahead Directions: Prepare and bake tartlets as directed; cool. Place tartlets in an airtight container. Cover and chill for up to 24 hours. Before serving, place tartlets on a baking sheet. Bake in a 300 degree F oven about 10 minutes or until heated through.

Source

Blue Cheese and Onion Dip

Ingredients

• 1 8-ounce carton dairy sour cream
• 2 tablespoons dry onion soup mix
• 1/4 to 1/2 cup crumbled blue cheese (1 to 2 ounces)
• 1 tablespoon milk (optional)
• Vegetable dippers: carrot and celery sticks, cauliflower florets, green pepper strips

Directions

Stir together sour cream and soup mix in a mixing bowl. Stir in blue cheese. Chill till ready to serve. If mixture is too stiff after chilling, stir in milk. Serve with vegetable dippers. Makes 1-3/4 cups.

Source

Artichoke and Asiago Cheese Dip

Ingredients

• Baked Pita Chips
• 1 8-ounce package cream cheese, softened
• 4 ounces Asiago or Parmesan cheese, finely shredded (1 cup)
• 2 cloves garlic
• 1 14-ounce can artichoke hearts, drained
• 1 cup bottled roasted red sweet peppers, drained
• 1 cup sliced fresh mushrooms
• 1/2 cup sliced green onion
• Bottled roasted red sweet pepper strips (optional)
• Fresh parsley leaves (optional)

Directions

1. Preheat oven to 350 degrees F. Prepare and bake the Baked Pita Chips. Set aside.

2. In a food processor*, combine cream cheese, Asiago cheese, and garlic. Cover and process until mixture is combined. Add artichoke hearts, 1 cup roasted red peppers, mushrooms, and green onion. Cover and process with on/off turns until finely chopped. Transfer mixture to a 1-1/2-quart shallow baking dish or 9-inch glass pie plate, spreading mixture evenly in dish.

3. Cover and bake dip about 25 minutes or until heated through. (Or microwave, uncovered, on 70% power [medium-high] for 6 to 8 minutes or until heated through, stirring the dip and turning the dish halfway through cooking time.)

4. Serve the warm dip with Baked Pita Chips. If desired, garnish with roasted red pepper strips and parsley leaves. Makes 12 servings.

Make-Ahead Tip: Prepare and bake the Baked Pita Chips as directed; transfer chips to wire racks to cool. Place in an airtight container. Store at room temperature for up to 1 week or freeze for up to 3 months. Thaw the chips, covered, at room temperature.

Mixer Directions: In a medium mixing bowl, beat cream cheese and Asiago cheese with an electric mixer on medium to high speed until combined. Finely chop garlic, artichoke hearts, 1 cup roasted red peppers, mushrooms, and green onion. Stir into cheese mixture. Transfer to baking dish and bake as directed.

Source

Chili Sour Cream Dip

Ingredients

• 1 16-oz. carton dairy sour cream
• 2 7-oz. cans diced green chilies, drained
• 1/4 cup snipped fresh cilantro
• 1/4 cup jarred salsa
• 2 cloves garlic, minced
• 1 tsp. mild or hot chili powder
• 2 tsp. finely shredded lime peel
• 1/2 tsp. salt
• Bottled hot pepper sauce to taste
• Assorted vegetable dippers

Directions

In large bowl combine sour cream, chilies, cilantro, salsa, garlic, chili powder, lime peel, salt and bottled hot pepper sauce. Cover and chill overnight. Serve with vegetable dippers. Makes 3-3/4 cups (15, 1/4-cup servings).

Source

Artichoke Bean Dip with Roasted Red Pepper

Ingredients

• 1 19-oz. can cannellini beans (white kidney beans), rinsed and drained
• 1 14-oz. can artichoke hearts, drained
• 1/4 cup extra-virgin olive oil
• 3 Tbsp. lemon juice
• 2 to 3 cloves garlic, quartered
• 1/4 tsp. coarse sea salt or kosher salt
• 1/4 tsp. cayenne pepper
• 1/4 cup roasted red sweet pepper strips
• 1 Tbsp. snipped fresh basil
• Coarse sea salt or kosher salt
• Assorted crackers, toasted baguette slices, or toasted pita chips

Directions
In a food processor combine beans, artichokes, olive oil, lemon juice, garlic, salt, and cayenne pepper. Cover and process until almost smooth, scraping sides of bowl as necessary. Transfer to serving bowl. Cover; let stand at room temperature until ready to serve (up to 2 hours). Or cover and chill up to 24 hours. Let stand at room temperature about 1 hour before serving. To serve, sprinkle lightly with additional salt. Top with roasted red sweet pepper strips and basil. Serve with crackers, baguette slices, or pita chips. Makes 12 to 14 (3-tablespoon servings).

Source

Creamy Collard Dip

Ingredients

* 1 small sweet onion, chopped (about 1 cup)
* 1 medium red sweet pepper, seeded and chopped (3/4 cup)
* 1 lb. fresh collard greens, trimmed and coarsely chopped (6 cups)
* 3 cloves garlic, minced
* 1 8-oz. pkg. reduced-fat cream cheese (Neufchatel), cubed and softened
* 2 oz. reduced-fat Monterey Jack cheese, shredded (1/2 cup)
* 1/2 cup light sour cream
* 1/2 tsp. Cajun seasoning (optional)*
* Thin bread sticks or vegetable dippers, such as sweet pepper strips

Directions

1. Preheat oven to 350 degrees F. In a 12-inch skillet cook onion and sweet pepper for 5 minutes over medium heat or until vegetables are just tender, stirring occasionally. Add collard greens and garlic; cover and cook 10 minutes or until tender, stirring occasionally. Remove from heat.

2. Add cream cheese, Monterey Jack cheese, sour cream, and Cajun seasoning to the collard mixture, stirring until combined. Spread mixture in a 1-1/2-quart casserole dish or 9-inch pie plate.

3. Bake, uncovered, 10 minutes or until warmed through. Serve with vegetable dippers or bread sticks. Makes 3-1/3 cups (12 to 14 (1/4-cup) servings)

*Note: If you do not use the Cajun seasoning, add 1/4 teaspoon salt to dip.
Source

Wild Mushroom Dip

Ingredients

• 2 cups dry white wine such as Chardonnay
• 2 .5 oz. containers dried wild mushrooms, mixed variety
  
• 2 8 oz. packages low fat cream cheese, cut into 1-inch cubes
• 2 10-3/4 oz. cans condensed fat free cream of mushroom soup
• 2 cups shredded mozzarella cheese
• 1 tsp. dried tarragon
• 1 tsp. salt
• 1/2 tsp. ground black pepper

Directions

1. In a microwave-safe bowl, heat white wine on high-heat setting for 3 to 5
minutes. Place dried mushrooms in wine and let sit for 10 minutes to rehydrate.

2. With a slotted spoon, transfer mushrooms to a food processor, reserving liquid. Cover and process until the consistency of coarse paste.

3. In a large bowl combine pureed mushroom, 2/3 cup reserved mushroom liquid, and remaining ingredients. Mix thoroughly and pour in a 4-quart slow cooker.

4. Cover and cook on low-heat setting for 3 to 4 hours, stirring once halfway through. Makes 12 servings.

Source

Roasted Red Pepper Roll-Ups

Prep Time:30 min
Start to Finish:2 hr 30 min
makes:24 appetizer servings

Ingredients

• 1/2 of a package (8 oz) fat-free cream cheese, softened
• 4 ounces soft goat cheese (chèvre)
• 1 tablespoon fat-free milk
• 2 cloves garlic, minced
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup purchased roasted red sweet peppers, drained and finely chopped
• 1/4 cup snipped fresh basil
• 8 8-inch whole wheat or plain flour tortillas
• 2 cups packed fresh spinach leaves

Directions

1. For filling: In a medium bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Add goat cheese, milk, garlic, and black pepper; beat until smooth. Stir in red peppers and basil.
2. To assemble roll-ups, divide filling among tortillas and spread to within 1/2 inch of edges. Arrange spinach leaves over filling to cover. Carefully roll up tortillas tightly. Cover and chill roll-ups for 2 to 24 hours.
3. To tote, place roll-ups in an insulated container with ice packs. To serve, use a sharp knife to cut each roll-up crosswise into six pieces (48 pieces total).

Lettuce wrap spring rolls

Ingredients
2 big Napa cabbage leaves
2 oz.pomegranate juice
8 oz.extra firm cubed tofu
2 oz.chopped mango
4 oz.chopped avocado
2 oz.pea sprouts
A few sprigs of cilantro
Salt and pepper

Directions
1. Blanch cabbage
2. Reduce pomegranate juice in saucepan on low, about 5 minutes, until syrupy.
3. In the center of each cabbage leaf, place tofu, mango, avocado, sprouts, and cilantro. Drizzle with pomegranate syrup and season with salt and pepper to taste. Roll leaves tightly.