Daily Recipes for 11/18/2008

I thought since it is getting close to the holidays readers of my blog might like some Appetizer recipes so folks don’t get hungry waiting on the turkey to get done.

Baked Cream Cheese Appetizer

Ingredients:

1 (4 ounce) package refrigerated crescent rolls

1 (8 ounce) package cream cheese

1/2 teaspoon dill weed

1 egg yolk, beaten

Directions:

Unroll dough on a lightly floured surface.

Press together seams to form a 12 x 4 inch rectangle.

Sprinkle one side of the cream cheese with half of the dill weed.

Place brick of cream cheese dill side down in center of dough.

Sprinkle dill on top of cream cheese.

Enclose cream cheese by bringing sides of dough together and pressing

edges to seal.

Place dough on lightly greased cookie sheet.

Brush with beaten egg.

Bake at 350 degrees F (175 degrees C) for 15 to 18 minutes.

Serve warm.

Makes 8 servings

Baked Taco Dip

Ingredients:

1 16oz can refried beans

1/2 teaspoon cumin

1/2 teaspoon garlic salt

1/2 teaspoon onion powder

1/2 lb. lean ground beef

1/2 cup chopped onion

1/2 cup taco sauce

1-1/2 cups (6oz) shredded cheddar cheese

Tortilla chips to serve

Directions:

Heat oven to 350 degrees F.

lightly greased 9-inch pie plate.

In a small bowl,combine beans and spices.

Spread the mixture in the bottom of the pie plate.

Cook the ground beef and onions over medium heat.

Drain well.

Layer the meat mixture,taco sauce,and cheeese over the bean mixture.

Bake 25-30 minutes or until heated through and cheese is melted.

Makes 3 1/2 cups of dip.

Broccomole Dip

Ingredients:

2 cups chopped fresh broccoli,cooked and chilled

1/4 cup reduced fat sour cream

3 Tablespoons chopped onions

1 Tablespoon mayonnaise

1 lemon,juiced

1/4 teaspoon chili powder

Directions:

In a food processor or blender,combine...

Broccoli,sour cream,onion,mayonnaise,lemon juice,and chile powder.

Blend until smooth.

Transfer to a medium bowl,cover,and refrigerate until chilled.

Bite Size Taco Turnovers

Ingredients:

1/2 pound ground beef

1/4 cup taco sauce

2 teaspoons chili powder

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1 10oz pkg refrigerated pizza dough

1/4 cup shredded cheddar or American cheese

1 egg

1 teaspoon water

Directions:

Cook ground beef in a small skillet until brown and drain off fat.

Stir in taco sauce,chili powder,onion powder,and garlic powder.

Set aside.

Unroll pizza dough.

Roll dough into a 14x10x1/2x" rectangle.

Cut into twelve 3-1/2" squares.

Divide filling among dough squares.

Sprinkle with cheese.

Brush edges with water.

Lift one corner of each square.

Stretch dough to the opposite corner, making a triangle.

Press edges well with a fork to seal.

Arrange on a greased baking sheet and prick each with fork.

Combine egg and the 1 tsp. water and brush onto turnovers.

Bake in a 425ºF oven for 8 to 10 minutes or until golden brown.

Let stand 5 minutes before serving.

Makes 12 appetizers.