Parmigiano-Reggiano

Peter Cotton Tail Appetizers

<!–[if gte mso 10]>

What You Need:

2 C of fresh spinach

2 garlic cloves, minced

1/2 C Parmesan cheese, grated

1/4 C walnuts, chopped

1/4 C olive oil

8 celery stalks, trimmed and rinsed

How to Make It:

Place the spinach into the blender

Add the garlic and Parmesan cheese.

Add the walnuts to the mixture.

Pour the olive oil in over the other ingredients.

Process the mixture until it becomes very smooth.

Spread the mixture into each of the celery stalks.

Cut each stalk into 2 in. pieces.

Place the appetizers on a plate and cover with plastic wrap.

Refrigerate at least 30 minutes or for up to 2 hours.

Serves: 48 appetizers

You can use any of the remaining stuffing mixture as a dip for these appetizers. Just add 1/2 C plain yogurt, 1 T grated Parmesan cheese and a 1/4 t of pepper. Mix together well and set out with the appetizers for everyone to enjoy.

Parmigiano-Reggiano

Pepperoni Lasagna Roll Up’s

Ingredients:
8 lasagna noodles
16 container ricotta cheese or cottage cheese
1/2 teaspoon minced chives (optional)
1/2 – 1 teaspoon dried oregano
1/2 – 1 teaspoon dried basil
24 slices pepperoni
8 slices Swiss cheese, cut in half
1 – jar meatless spaghetti sauce
1 – cup shredded Parmesan or Mozzarella Cheese

Directions:

Cook noodles according to package directions; drain. Combine ricotta or cottage cheese, chives, oregano and basil; spread about 1/4 cup over each noodle to within 1/2 in. of edges. Top with pepperoni and Swiss cheese; carefully roll up. Place seam side down in a greased shallow 1-qt. baking dish; top with spaghetti sauce. Cover and bake at 350° for 20-25 minutes or until bubbly. Uncover; sprinkle with Parmesan or Mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes top each roll with a little more cheese before serving. Yield: 8 servings.

Recipe Submitted by Tina Butler

Email: tinabutler@sbcglobal.net

Website: http://tinamommyx3.blogspot.com

Parmigiano-Reggiano

Super Bowl Recipe-Cheesy Football

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese

1/2 cup KRAFT 100% Grated Parmesan Cheese

1/2 cup MIRACLE WHIP Dressing

1/4 cup chopped green onions

1/4 tsp. black pepper

1 cup chopped PLANTERS Pecans

BEAT cheeses and dressing with electric mixer on medium speed until well blended.

ADD onions and black pepper; mix well. Cover. Refrigerate several hours or overnight.

FORM into football shape; roll in pecans. Garnish with pimiento strips or roasted red pepper strips for the “lacing,” if desired.

Parmigiano-Reggiano

No-Fuss Simple Holiday Appetizers

Are you stressed from all the hustle and bustle of the holidays?

Tired from all the shopping and the crowds…and you have guests arriving at your house for Christmas Eve?

Don’t panic! There is an easy, economical, yet festive solution. Instead of a full meal with all the fixings, why not have some simple holiday appetizers with some punch and wine?

Think about this…most people are busy visiting relatives and friends at several places and probably would be more inclined to really appreciate something light. I remember when I was younger and we had three places to go, and we were stuffed. Appetizers would have been perfect…but, we sat down to a full course meal at each house. With appetizers, you could still set an exquisite dinning area and make it special and meaningful.

Let’s look at some appetizer ideas…

Holiday Barbeque Meatballs

Ingredients

2 lbs. ground beef
1 cup bread crumbs
1/4 cup onion, diced
1/2 cup milk
2 eggs
2 teaspoons garlic salt
3-4 cups barbeque sauce
1/2 cup grape jelly
1/2 cup brown sugar

Directions

Mix ingredients together except barbeque sauce, grape jelly, and brown sugar, and form into small meatballs. Place in a single layer in a baking tray and bake at 350 degrees for 35 minutes.

Add meatballs to slow cooker, and cover with barbeque sauce, jelly, and brown sugar mixture. Cook for 3 hours before serving.

Cheesy Baked Potato Wedges

Ingredients

4 medium-size baking potatoes (about 1 1/2 pounds)
1/4 cup sour cream
1/4 cup sliced green onions
2 ounces shredded Parmesan cheese
2 ounces shredded Mozzarella cheese
1 tablespoon chopped parsley
salt and pepper to taste
5 slices of bacon, crumbled for toping

Directions

Preheat oven to 375 degrees

Bake potatoes approximately 1 hour. Remove from oven and let cool.

Cut each potato in half. With a spoon, carefully scoop out potato and put in mixing bowl. Cut each half in half again to form quarters. Season with salt and pepper.

Bake potato quarters for 15 minutes. (For crispness and easy handling.)
Stir in the sour cream, Parmesan cheese, Mozzarella cheese, green onions, and parsley to 1 cup potatoes. (save remaining potatoes for later).

Mash potatoes with a potato masher. Mixture will be sticky and hold together. Divide the mixture evenly between the potato wedges, pressing the mixture into the skins. Sprinkle with black pepper and bacon and bake for 15 minutes.

Remove from oven and serve warm.

Deviled Eggs

Ingredients

1 dozen eggs
2 tablespoons mayonnaise or salad dressing
1 tablespon mustard
1 teaspoon pickle relish
salt and pepper to taste

Directions

Boil one dozen eggs. Slice in half, length-wise. With spoon, remove the yolks and place in mixing bowl.

Add mayonnaise or salad dressing, mustard, and pickle resish to egg yolks and mix together.

Spoon the mixture into the egg whites. Sprinkle with paprika if desired.

You can’t have a holiday party without chips and dip or crackers with sausage and cheese. Get out your best platters and bowls for these and make a nice display for them.

Festive holiday appetizers can be a fantastic, inexpensive, and less stressful alternative to hosting a full dinner party. Holiday events doesn’t have to be expensive to impress your guests. Pull out all the stops…use your best dinnerware, light some candles, set the holiday mood with some soft music, and garnish your table with your favorite appetizer treats. Be creative, use your imagination, and have fun with it!

Article Written By: Tammy Embrich

Tammy owns and operates two work at home websites, a work at home forum, a recipe site and three blogs.

She offers free work at home job leads for the job seeker, business work at home articles, tips, and more. You can visit Tammy at Work At Home Jobs and Cookin At Home.