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Cook's Notes:
Easy to make and always a hit with your favorite Mexican flavors. Use a rotisserie chicken as a time saver. Taste test before adding more taco seasoning.
The recipe makes 4 wrapped logs,
Ingredients:
- 1 package of cream cheese (8 oz. low-fat softened)
- 3 cups shredded chicken
- 2 cups shredded Mexican Cheese (low fat)
- 2 tablespoons El Paso taco seasoning
- 1 can (14 oz.) drained diced tomatoes with green chilies
- 1 large clove of garlic, minced
- 4 green onions, diced
- 4 burrito-sized tortillas
Directions:
- In a large bowl combine all ingredients, except tortillas, and mix well.
- Spread about 3/4 to 1 cup filling over each of the tortillas. Roll up jelly-roll fashion, tightly and cover each roll with plastic wrap.
- Refrigerate for several hours until firm and easy to cut.
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Use a serrated knife to cut 1 inch slices. Each roll will be cut into 6-7 slices.
Spinach Artichoke Pizza Bites
Cook's Notes: Reimagine your favorite spinach artichoke dip into these tasty pizza bites. The filling can be made ahead and refrigerated. Bring filling to room temperature for easier spreading. The filling makes about 24 depending on the size of the bread toasts used. Bread can be toasted ahead and covered at room temperature. Recipe adapted from Food Network Magazine January 2020.
Cooking Tips: I used a round biscuit cutter (2 inches) to cut shapes from English muffins. Another option is Pepperidge Farm Rye Party Breads.
To puree ingredients use a heavy-duty high-speed blender or a food processor as the filling mixture is thick.
Ingredients:
Cooking Tips: I used a round biscuit cutter (2 inches) to cut shapes from English muffins. Another option is Pepperidge Farm Rye Party Breads.
To puree ingredients use a heavy-duty high-speed blender or a food processor as the filling mixture is thick.
Ingredients:
- 1/2 bag thawed cut leaf spinach, Squeeze out any extra liquid (about a cup and half)
- 1 jar (6.5oz.) of marinated artichokes hearts, drained and chopped
- 4 oz. package of lite cream cheese, at room temperature or 1/2 container of Philadelphia Whipped Garlic and Herb Cream Cheese
- 1/2 cup grated Parmesan cheese
- 1/3 cup mayonnaise
- 1/3 cup lite sour cream
- 3 minced garlic cloves
- 1 teaspoon grated lemon zest
- Salt and freshly ground pepper
- Mozzarella or white cheddar cheese, grated
- Dash red pepper flakes
- Small bread toasts
Directions:
- Preheat oven to 425 degrees. On a baking sheet toast one side of bread and set aside.
- Puree until smooth all ingredients through salt and pepper.
- On the untoasted side spread filling. Top each pizza round with grated Parmesan cheese, a sprinkle of mozzarella cheese with a dash of red pepper flakes.
- Bake at 425 degrees for 5 minutes. A toaster oven can be used too.
Puff Pastry Pigs in a Blanket
Cook's Notes: A twist on your classic Pigs in a Blanket game day snack using Puff Pasty, Roasted Red Pepper Chicken Sausage (a healthy option) sprinkled with Bagel Everything Seasoning.
Note there are other chicken sausage flavors to choose from. The recipe makes about 20 appetizers.
Ingredients:
Cook's Notes: A twist on your classic Pigs in a Blanket game day snack using Puff Pasty, Roasted Red Pepper Chicken Sausage (a healthy option) sprinkled with Bagel Everything Seasoning.
Note there are other chicken sausage flavors to choose from. The recipe makes about 20 appetizers.
Ingredients:
- 1 box puff pastry sheets, thawed (you will need both sheets)
- 1 package Roasted Red Pepper and Garlic Chicken Sausage
- 1 large egg, whisked
- Bagel Everything Seasoning
- Honey Mustard Sauce
Directions:
- Preheat oven to 400 degrees. Line baking sheet with a silicone pad or parchment paper.
- Make sure each sausage is wiped dry and cut into 5ths.
- Roll out puff pastry to a 9- 10 inch square on a lightly floured surface. Cut into 7 equal strips, then cut each strip in half.
- Wrap a strip of puff pastry around each sausage bite and place the seam side down on the baking sheet.
- Brush with beaten egg, Sprinkle with bagel seasoning. Secure each piggy with a toothpick. Bake for 16-18 minutes or until golden and puffed.
- Serve with a honey mustard sauce.
Honey Mustard Sauce
Cook's Notes:
Mix the following in a bowl using a whisk.
- Takes 5 minutes to make. Refrigerate any leftovers.
- Some grocery stores carry it in their spice department.
- Otherwise make your own and keep it in a covered container or jar.
Mix the following in a bowl using a whisk.
Ingredients and Directions:
Preparation Tip: Don't make it too far in advance as the scoop chip will get soggy. Halve tomatoes ahead.
Ingredients:
- 1/4 cup honey, 1/4 cup mayonnaise, 1/4 cup Dijon mustard, dash cayenne pepper, 1 tablespoon white distilled vinegar Bagel Everything Seasoning
Preparation Tip: Don't make it too far in advance as the scoop chip will get soggy. Halve tomatoes ahead.
Ingredients:
- One bag of Scoop chips or small appetizer Phyllo shells
- 1 prepared container of guacamole dip from produce or deli
- 1 bag shredded Mexican Four Cheeses
- 1 container of cherry tomatoes
Directions:
- Fill each scoop chip with guacamole, sprinkle with cheese, and top with a halved tomato.
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