Category: Appetizers

Picnicking Pinwheel Sandwiches

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These are great as an appetizer or snack! Simply mix, spread, top, roll, and slice, and you’ve got a bunch of tasty little sandwich morsels. Not to mention, they look fantastic on the plate!

PICKNICKING PINWHEEL SANDWICHES

What you’ll need:

7-10 whole wheat flour tortillas

1 package (8 oz.) reduced fat cream cheese, softened

1/2 0.04 oz. packet of Ranch salad dressing mix

Sliced ham

Black olives, sliced

Cheddar cheese slices

Directions:

Mix together cream cheese and salad dressing mix. Spread a thin layer on each tortilla with a knife. Top each tortilla with a few black olives and two slices of ham. Add two slices of cheese. Roll tightly (see picture above) and chill for at least 2 hours. When ready to serve, cut each roll-up into thin, bite-sized slices. Garnish with fruit or serve with salsa or Dijon mustard for dipping.

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Mexican Bean Dip

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Ingredients:

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 (16 ounce) cans refried beans
1/2 (1 ounce) package taco seasoning mix
5 drops hot sauce
2 tablespoons dried parsley (optional)
1/4 cup chopped green onions (optional)
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded Monterey Jack cheese

Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend the cream cheese and sour cream. Mix in the refried beans, taco seasoning, hot pepper sauce, parsley, green onions, 1/2 the Cheddar cheese and 1/2 the Monterey Jack cheese. Transfer the mixture to an 8×12 inch baking dish. Top with remaining Cheddar and Monterey Jack cheeses.
Bake in the preheated oven 20 to 30 minutes, until cheese is slightly browned.

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Cheesy Spinach Popovers

Ingredients:

2 cups flour
3 tsp baking powder
1 tbsp sugar
1/2 tsp black pepper
1 egg
1 1/4 cups milk
2 tbsp vegetable oil
1 cup cheddar cheese, shredded

Combine flour, baking powder, sugar, and pepper. Whisk egg, milk and oil in a second bowl and add to dry ingredients. Combine until just moistened. Fold in cheese.

Fill mini muffin tins three-quarters of the way and bake at 375 degrees for about 12 minutes, or until golden brown.

Serve warm with marinara sauce.

Claire2 Comments

Parmesan Oregano Deviled Eggs

I’ve always marveled at how deviled egg recipes can be fiddled with and ingredients switched in and out, but they always still taste so good! I made this version last night for Ben, since deviled eggs are one of his favorite snacks (at least they’re better than the half can of pringles he confessed that he ate in one sitting yesterday :P). These have oregano, parmesan-romano cheese, dijon mustard, and a dash of hot sauce in them. I garnished them with a shredded cheddar cheese blend and some paprika.

6-7 eggs, hard boiled

~3 tablespoons Dijon mustard

~1/3 cup light mayonnaise

1-2 tbsp Parmesan cheese (grated)

salt and pepper, to taste

dash of hot sauce

1 tsp oregano

Shredded cheddar cheese and pinch of paprika, for garnishing

Shell eggs and slice lengthwise. Remove yolks by gently squeezing from the underside of the egg until the yolk ‘pops’ out. You may need to soak the eggs in cold water for about 30 minutes before this to help with shelling. Mix together yolks, mayo, mustard, oregano, salt/pepper, parmesan cheese, and hot sauce in a medium size bowl and mash until smooth.

Spoon filling into a ziplock sandwich bag and cut off one corner. This is your piping bag! Squeeze filling slowly into the center of each egg half.

Garnish with cheese and paprika.

 

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Warm Spinach-Tuna Salad with Cheddar Pita Chips

Warm Spinach-Tuna Salad with Cheddar Pita Chips
Recipe Type: Appetiser
Author: Claire McCormick
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1 can of tuna
  • 1/4 c. frozen, chopped spinach
  • 5-6 baby carrots
  • 2 tbsp. mild salsa
  • 1/8 c. frozen corn or peas
  • 1/2 wheat pita
  • 1/8 c. shredded cheddar cheese
  • Lemon pepper, for seasoning
Instructions
  1. Mix tuna, spinach, carrots, salsa, corn/peas together in a regular bowl.
  2. Microwave on high for 2-3 minutes until hot and spinach is no longer frozen. Season with lemon pepper.
  3. Slice pita into bite size pieces and sprinkle cheddar on each piece.
  4. Toast in oven at 350 degrees for about 3 minutes or until cheese is melted.

ClaireLeave a comment