Appetizers

This month we enjoyed some delicious appetizers and each others' company. Below are the recipes you may have missed out on and wanted a copy!

Roasted Raspberry Chipotle Meatballs
1 bag frozen meatballs
40 oz. Roasted Raspberry Chipotle Sauce (Costco)

Add meatballs and sauce in crock pot.
Cook on low for 2 hours and then 1 hour on high.
Stir Frequently


Stuffed Mushrooms

Large fresh mushrooms
1 pkg cream cheese
2 tsp garlic powder
1 lb Hot and Spicy sausage - Jimmy Dean

Cook sausage-drain. Add cream cheese and garlic powder then melt together. Remove stems from mushrooms. Add mixture to the mushroom where the stems were removed. Cook on a cookie sheet @ 350 Degrees for 30-35 minutes.

Stuffed Cherry Tomatoes

1/4 c pine nuts
1/4 c parmesan cheese
8 basil leaves
6 oz. cream cheese
1 pkg cherry tomatoes

Combine ingredients in food processor or blender. Cut out the middle of the cherry tomatoes with a sharp knife. Stuff with mixture by putting in a piping bag or zip lock bag with the corner cut.


Fontina Bacon Figs


Fontina cheese
Figs (dried or fresh)
Bacon - 3 inch pieces

Preheat broiler. Cut figs lengthwise and stuff with cheese. Wrap bacon around and hold with a toothpick. Broil for 5 minutes on parchment paper.


Pineapple Cheese Ball

2 (8 oz) pkg cream cheese, softened
1 c minced celery
1/2 c chopped green bell pepper
1 tsp minced onion
1 (20 oz) can crushed pineapple, drained
1 c chopped pecans

In a medium mixing bowl, combine cream cheese, celery, bell pepper, onion, and crushed pineapple. Divide the mixture in half and form two balls. Roll each ball in pecans. Chill until ready to serve.


Alpine Village Cottage Cheese

1 lb. sm. curd cottage cheese (2 cups)
1 tsp caraway seed
3/4 tsp sugar
1/2 tsp black or white pepper
1 Tbsp chives (dried)
1/2 tsp celery salt
1/4 tsp oregano

Combine and refrigerate several hours before serving. Serve on Triscuits, whole wheat toast or celery.


Pesto Pita Appetizers

Whole pita breads
3 Tbsp prepared pesto
3 Tbsp grated parmesan cheese

Split pita bread into two rounds. Spread with pesto and sprinkle with cheese. Cut each into six wedges. Place separated on an un-greased baking sheet. Bake at 350 Degrees for 10-12 minutes or until crisp. Serve warm. You can also use tortillas if you like a thinner texture.


Veggie Slaw + Hummus Dip

1 bag shredded carrots
1 yellow pepper
1 red onion
1 orange pepper
1 container Trader Joe's organic micro-greens
1 bunch green onion
2 Tbsp dill
Trader Joe's Sesame Soy Ginger Vinaigrette

Chop all vegetables and add to bowl. Mix in dill. Upon service, add dressing. Serve with Trader Joe's Mediterranean hummus and multigrain tortilla chips. Or, for a lunch option, serve inside a pita for a veggie sandwich. Delish!