1 cup mayonnaise
2 (8-oz.) packages cream cheese, softened
1 1/2 tsp. coarsely ground pepper
1 cup shredded lettuce
7 slices bacon, cooked & crumbled
1/2 cup chopped tomato
1/4 cup chopped green onions
3 oz. (3/4 cup) cheddar cheese, shredded
Combine mayonnaise, cream cheese and pepper in small bowl. Beat at medium speed, scraping bowl often, until smooth.
Spread mayonnaise mixture onto bottom of 9-inch round serving dish. Top with lettuce, bacon, tomato, green onions and cheese. Serve with crackers.
2 2½ oz. pkgs. corned beef *
3 8 oz. pkgs. Cream cheese
1 bunch green onions, chopped
1 Tbsp. Worcestershire sauce
1 Tbsp. A-1 Sauce
1 Tbsp. Accent
Garlic Salt to taste
Chop one pkg. of corned beef. Mix with cream cheese, chopped onions, Worcestershire sauce, A-1, Accent and garlic salt.
Chop remaining pkg. of corned beef. Roll cheese ball in beef to cover outside. Refrigerate. Allow to stand at room temp. a while before serving for better dipping.
* Use the deli-sliced corned beef found in the deli meat section of the grocery store (near the bologna). Common brands are Carl Buddig and Land ‘O Frost. Do not use canned corned beef.
Recipe from Shauna
4 oz. cream cheese, softened
1/4 cup mayonnaise
1 can (6 oz.) white crabmeat, drained, flaked
2 green onions, finely chopped
12 won ton wrappers
Preheat oven to 350°F. Spray 12 (2-1/2-inch) muffin cups with cooking spray.
Mix cream cheese, mayo, crabmeat and onions. Place 1 won ton wrapper in each cup, allowing edges of wrapper to extend above side of cup. Fill evenly with crabmeat mixture.
Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve.
About 15 Graham Crackers
1 pkg. (8 oz.) Cream Cheese, softened
3 cups milk
1 pkg. (4-serving size) Vanilla Instant Pudding Mix
1 tub (8 oz.) Whipped Topping, thawed
1/3 cup Flaked Coconut, toasted
Arrange graham crackers in the bottom of a 13×9 inch pan; set aside.
Beat cream cheese until smooth; gradually blend in milk. Add pudding mix and beat 1 minute. Fold in 1/2 of the whipped topping.
Spread pudding mixture over the graham crackers. Chill for about 1/2 hour, then spread remaining whipped topping over the pudding layer. Sprinkle toasted coconut on the top.
Refrigerate at least 2 hours or overnight to set up good. Cut into squares to serve. Serves 15.
1 lb. loaf white sandwich bread
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. garlic powder
1 Tbsp. parsley flakes
1/8 tsp. pepper
1 tsp. Italian Seasoning
1 lb. smoked bacon slices
Preheat oven to 375 degrees F. Grease cookie sheet and set aside.
Cut the crusts off bread slices, then cut each piece into three equal rectangles. In a medium bowl, combine cream cheese, garlic powder, parsley, pepper, and Italian seasoning. Spread an even, thin layer of the cream cheese mixture on each bread rectangle, and roll it up, starting with the short side.
Cut each slice of bacon in half crosswise, and wrap a half slice of bacon around each of the bread rolls. Secure the rolls with toothpicks and arrange on prepared baking sheet. Bake at 375 degrees until the bacon is crisp, 8-11 minutes.
Makes 25 appetizers.
Notes: To freeze ahead, prepare rolls, then freeze in single layer on cookie sheet without baking them. Store in freezer for up to 3 months. Store in single layer in freezer containers, separating layers with waxed paper. Bake at 375 degrees for 11-16 minutes until hot and browned.
1/2 cup sour cream
1 (8-oz.) package cream cheese, softened
1 teaspoon Italian Seasoning
1/2 cup pizza sauce
2 oz. (1/2 cup) chopped pepperoni
1/4 cup chopped green onions
2 oz. (1/2 cup) mozzarella cheese, shredded
Crisp breadsticks or corn chips
Heat oven to 350°F. Combine sour cream, cream cheese and Italian seasoning in small bowl. Beat on medium speed, scraping bowl often, until smooth (1 to 2 minutes).
Spread evenly into 9-inch pie pan. Spread with pizza sauce. Top with pepperoni and green onions. Bake for 10 to 12 minutes or until heated through.
Top with cheese. Continue baking for 4 to 5 minutes or until cheese is melted. Serve with breadsticks.
Tart Shell Ingredients:
1/2 cup butter, softened
1 (3-ounce) package cream cheese, softened
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup unsweetened cocoa
3 (1-ounce) squares unsweetened baking chocolate
3 tablespoons butter
2/3 cup sugar
1 teaspoon vanilla
1 (1-ounce) square white chocolate
1/2 teaspoon shortening
Heat oven to 325°F. Combine 1/2 cup butter and cream cheese in small bowl. Beat at medium speed until smooth. Reduce speed to low; add all remaining shell ingredients. Beat until well mixed and forms a dough.
Shape dough into 24 (1 1/4-inch) balls with floured hands. Place one ball of dough into each ungreased mini muffin cup. Press dough evenly on bottom and up sides of muffin cup.
Melt baking chocolate and 3 tablespoons butter in small saucepan over low heat, stirring occasionally, until smooth (2 to 3 minutes). Remove from heat. Cool 5 minutes. Stir in all remaining filling ingredients until smooth.
Spoon filling into each shell. Bake for 26 to 28 minutes or until filling is set. Cool in pans 5 minutes. Carefully remove tartlets from pan. Cool completely on cooling racks over waxed paper.
Melt white chocolate and shortening in small microwave-safe bowl on HIGH (45 to 60 seconds). Stir until smooth; drizzle glaze over tartlets.