Cheesy Spinach Pinwheels

Recipe Dee kept from a Pampered Chef party. Very tasty.

ingredients 

1 can (8 oz) Pilsbury refrigerated crescent dinner rolls
1/3 cup gourmet spreadable cheese with garlic and herbs
4 slices (1 ounce each) thinly sliced deli ham
1/2 cup packed spinach leaves
 

preparation

1. Preheat oven to 375 degrees. Separate dough into four rectangles on smooth side of large grooved cutting board.  Press seams to seal.
2. Using a small spreader, spread each rectangle with about 1-1/2 tablespoons cheese to within  1/4 inch of edges.  Top with 1 slice ham and spinach leaves
3. Starting at short side, roll up each rectangle; pinch edges to seal.  Cut each roll crosswise into six slices using a serrated bread knife for a total of 24 slices.  Place slices, cut side down, on large round stone.  Bake 12-15 minutes or until golden brown.  Remove from oven to stackable cooling rack.
4. Serve warm.

serving size

24 pinwheels

Chocolate Chip Dip

Dee received this recipe from an OT student that she worked with.

ingredients 

8 oz. cream cheese softened
1/2 cup butter softened
1/2 tsp vanilla
3/4 cup powdered sugar
2 Tbs brown sugar
3/4 cup of chocolate chips 

preparation

1. Beat cream cheese, butter and vanilla until fluffy
2. Gradually add powdered sugar and brown sugar
3. Hand stir in chocolate chips
4. Cover and refrigerate for 2 hours
5. Serve with graham crackers 

serving size

1 bowl

Texas Caviar

A very addictive tortilla companion that we typically make for gatherings.  Another great recipe from the kitchen of Tina.

ingredients 

1 can white corn, drained
1 can black peas, drained
3 tablespoons salsa
1 chopped tomato
1 chopped green or red pepper
1 chopped onion
Prepared Good Season’s Italian dressing packet (4 oz.)

preparation

1. Combine all ingredients
2. Serve with tortilla or pita chips

serving size

1 batch

Spreadable Chicken Dip

ingredients 

6 oz cream cheese
1 can Chicken of the Sea chicken
Few shakes or leaves of parsley
Garlic powder
Chopped Onion

preparation

Combine all ingredients
Serve cold

serving size

1 batch

Crabcakes

Ah, when you get the craving for Old Bay seasoning…it can only mean one thing, CRABCAKES!  This is another excellent recipe Dee and I collected from our cooking class in Cincinnati.  This is great for appetizers or the main course.  One word of caution….when you are getting ready to test the heat of the oil prior to putting the crabcakes in, BE CAREFUL…i used an old trick of testing with a bit of water to hear it ‘sizzle’ and ended up covering half the stove and myself with hot oil.  Yep, there’s a first for everything.

ingredients 

CRABCAKE
1 lb jumbo lump crabmeat
1 rib celery, finely diced
1 tablespoon onion, finely diced
1/4 teaspoon black pepper
1/2 teaspoon whole celery seed
1 egg
1/4 cup mayonnaise
1/2 teaspoon dijon mustard
1 dash tobasco
1/4 cup bread crumbs (can substitute w. Panco — if you’re feeling gourmet)
Vegetable oil for cooking 
Old Bay Seasoning to taste

DIJON AILOI
1 cup mayonnaise
1/4 cup dijon mustard
1 tablespoon chopped garlic
1 tablespoon minced chives
Half & half to thin
(Mix all ingredients together in a bowl very well)

preparation

1. Combine all ingredients except for the crab & bread crumbs in a bowl & mix well
2. Fold in the crab & the bread crumbs — don’t over fold as you want to keep some of the ‘lump’ in the crab
3. Form into 2 to 3 oz cakes (using an ice cream scoop is a good tool) by rolling into a bowl and flattening
4. Using a saute pan, heat oil until hot and brown cakes on both sides & heat until hot in the middle

Serve with the Dijon Aioli sauce on the side

serving size

12 cakes (main course/ice cream scoop size); 20 cakes (appetizer size), 24-30 (hor d’oeuvres)

Swiss Cheese Spread

Deanna & I received this recipe from my Mom’s cousin Ruth at our wedding shower in 2006.  

ingredients 

6 oz swiss cheese, shredded
1/2 cup mayonnaise
8 oz cream cheese
sliced almonds
1 dash nutmeg

preparation

1. Mix all ingredients together.
2. Top with Almonds
3. Bake in oven at 350 degrees.

Serve w. crackers
 

serving size

1 round, glass pie dish 

Vegetable Pizza

Deanna & I received this recipe from my Aunt Kathy at our wedding shower in 2006.  She knew I always looked forward to this appetizer at our family gatherings (and how ‘disappointed’ I was when she didn’t make it), so this seemed like a very fitting recipe for her to pass down to us when we were married.

ingredients 

1 cup mayonaise
16 oz cream cheese
2 packages Pillsbury Crescent Rolls
1 package ranch dressing
Assorted vegetables

preparation

1. Preheat oven to 350 degrees
2. Spread out crescent rolls on cookie sheet, covering entire sheet.
3. Bake 10-12 minutes & let cool.
4. Mix mayonaise, cream cheese (room temperature) and ranch dressing with electric mixer
5. Spread on crescent rolls
6. Add assorted, chopped vegetables on top. (e.g. tomatoes, green onion, broccoli)
7. Add fine shredded cheddar cheese
8. Cover & refrigerate

serving size

1 cookie sheet