Cheese Stuffed Tomato Appetizer

For a fresh and light appetizer, these small bites have a Greek flavor, with low-fat feta cheese and creamy Neufchatel. The Neufchatel, which is sold near (and tastes like) cream cheese, stretches a small amount of feta while preserving its tangy flavor. Simple and delicious!

Ingredients:

2 ounces low-fat feta cheese

4 ounces Neufchatel cheese, at room temperature

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

1 packet grape or cherry tomatoes

Directions:

Crumble the low fat feta cheese into a medium bowl and mash it with the back of a fork.

Cut the Neufchatel cheese into cubes. Add the Neufchatel cheese to the bowl with the feta. Mash the two cheeses together with a fork.

Sprinkle the basil over the cheese mixture and stir to combine.

Cut the tomatoes in half and scoop the seeds out of each tomato half.

Place the tomato halves cut side down on a paper towel to drain away the excess juice and pat them dry.

Once dry, place the tomato halves cut side up on a plate.

Spoon cheese mixture into each tomato half.

Chill the stuffed tomatoes until you’re ready to serve them.

Tip:

The cheese mixture also makes a tasty dip for veggies -- thin with a little bit of sour cream or milk, if desired.

Read more: http://www.celebrations.com/content/cheese-stuffed-tomato-appetizer#ixzz2WgEpfGPV

Cheesy Chicken Enchiladas

Ingredients:

• 8 Burrito Size Tortilla’s
• 1 Can of Black Beans (Cans are 15 oz, I use 1/2 can for this meal)
• 2 Cups of Shredded Colby Jack Cheese
• 1 Large Tomato, Diced or 1 Can of Diced Tomatoes
• 1 10 oz Can of Green Enchilada Sauce
• 1 Package of Taco Seasoning
• 2 Chicken Breast

Directions:

Preheat oven to 375*.

While the chicken is about 1/2 way thawed, cut the chicken into small chunks then finish thawing. In a skillet, cook the chicken breast and taco seasoning. I typically do not add any water to the chicken while it’s cooking with the taco seasoning, I use it just to add flavor to the chicken. If you do need liquid add a small amount of water.

Spray a baking dish with nonstick cooking spray, then start preparing your enchiladas. In each tortilla layer with a small amount of chicken, black beans, tomato, and cheese. Roll each enchilada up until the ends meet then place into the baking dish, seam side down. Continue to do this until your dish is full with enchiladas. Pour the enchilada sauce over the tortilla’s and top with all of the remaining cheese.

This will bake in the oven for about 20 minutes or until the cheese is nice and bubbly. I serve this with a side of taco rice and corn.

Sweet but Spicy Chicken Wings

Spicy chicken wings are cooked in the crockpot with honey and barbecue sauce, along with spicy seasonings.

Ingredients:

• 3 pounds chicken wings (16 wings)
• salt and pepper to taste
• 1 1/2 cups any variety barbecue sauce
• 1/4 cup honey
• 2 teaspoons prepared mustard or spicy mustard
• 2 teaspoons Worcestershire sauce
• Tabasco to taste, optional

Preparation:

Rinse chicken wings; pat dry. Cut off and discard wing tips then cut each wing at the joint to make two sections. Sprinkle wing pieces with salt and pepper; place wings on a lightly oiled broiler pan. Broil about 4 inches from the heat for 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to crockpot.

In a bowl, combine barbecue sauce, honey, spicy mustard, Worcestershire sauce, and Tabasco. Pour sauce over chicken wings. Cover and cook on LOW for 4 to 5 hours or on High 2 to 2 1/2 hours. Serve directly from slow cooker, keeping the temperature on LOW. Makes about 30 chicken wings.

Sausage Cheese Balls

Sausage Cheese Balls is something simple and easy to make. It can be made ahead of time and then frozen. You can add to the recipe like peppers or change the type of cheese. You can even use ground turkey if you are not too happy with pork sausage.

Ingredients:

3 cups Original Bisquick™ mix
1 pound uncooked bulk pork sausage*
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese 1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed 1 1/2
teaspoons chopped fresh
parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired

Directions

1. Heat oven to 350ºF.
2. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.
3. In a large bowl, stir together all ingredients except barbecue sauce, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
4. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.

Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.

Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until heated through.

Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on a microwavable plate. Loosely cover with waxed paper. Microwave on High 45 seconds to 1 minute or until heated through.

Skinny Buffalo Chicken Dip

All the flavor of buffalo wings without messy hands! Perfect for your Superbowl Party. I lightened this using low-fat and fat-free ingredients. Adjust the heat to your liking and serve this with celery, chips or crackers.



Ingredients:

• 4 oz reduced fat cream cheese, softened
• 1 cup fat-free sour cream
• 1/2 cup Frank's hot sauce (or whatever hot sauce you like)
• 1/2 cup crumbled blue cheese
• 1 tsp white wine vinegar
• 2 cups (14 oz  raw) cooked shredded chicken

Directions:

Mix the first 5 ingredients together until smooth. Add the chicken and put this in the crock pot on low for 3-4 hours. Serve warm.

To do this on the stove, simmer on low heat 30 minutes.

Polynesian Chicken

This is a great recipe to try when you want something more Hawaiian like. I suggest trying this recipe more than once, actually it is best to try it using both Russian Dressing at one meal and also try it with just French Dressing. I think it tastes better with French dressing. It's a sweet taste to it, but it leaves the chicken so tender and juicy all at once. I served this dish over rice and added a vegetable as well.

2 pounds boneless chicken breasts
4 ounces fat-free red Russian dressing or French dressing
1/2 cup sugar-free apricot preserves
1 small envelope of onion soup mix

Directions
Preheat the oven at 350 degrees F.
Wash the chicken and cut into 2” pieces, and place the pieces in a small casserole dish. Mix the remaining ingredients and pour 1/2 of the sauce over the chicken. over and bake for 45 minutes. Stir in the remaining sauce and bake uncovered another 20 minutes.

Natchitoches Meat Pies Recipe

Natchitoches Meat Pies Recipe

These tasty cajun meat pies are native to Natchitoches (pronounced NACK-uh-dish), Louisiana and are traditionally served on Christmas Eve. 

For the Filling

2 Tbsp Butter
1/2 lb Ground Beef
1/2 lb Ground Pork
1/2 Cup Onion, finely diced
1/2 Cup Red Bell Pepper, finely diced
1/4 Cup Celery, finely diced
1/2 Cup Green Onions
3 Garlic Cloves, minced
2 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce
Salt, black pepper, and Cayenne to taste.
1/2 Cup Beef Stock
1/8 Cup All Purpose Flour

Melt the butter in a large cast iron skillet over medium high heat, when hot add the ground meats, cook until browned and cooked through. Add the onions, celery, bell pepper, and green onions, cook until the vegetables are wilted. Add the garlic, Worcestershire, hot sauce, and seasonings, cook for 2 minutes more. Make a slurry of the stock and flour, add to the pot and bring to a boil. Reduce the heat and cook for about 5 minutes stirring constantly. Remove from the heat and adjust the seasonings if necessary. Set aside to cool to room temperature.

For the dough:

4 Cups All Purpose Flour
2 tsp Salt
1 tsp Baking Powder
1/2 Cup Lard
1 Egg
1 Cup Milk

Combine the dry ingredients in the mixer fitted with a paddle attachment, with the speed on low add the lard to the dry ingredients and let the mixer cut it in until the fat is broken up into pea sized pieces. Beat the egg and combine with the milk. Add the wet to the dry with the mixer on low, in a slow steady stream. Mix until the dough just comes together. The key is to not overwork the dough.
Cut the dough in half then roll it out to 1/8 inch thickness on a floured counter. Cut into either the more traditional 5 inch circles or as I did about 3 circles,
Adapted from Market Coffee can.

To assemble and cook:

Place 1 heaping Tablespoon (doubled for the larger size) of the cooled mixture to each circle. With your finger wet the edge with a little water, fold over and crimp with a fork. Set aside on a floured surface until ready to fry.

Heat 4 inches of oil in a dutch oven to 360 degrees. Fry the meat pies in small batches until golden brown on each side.