Hors d'oeuvre's
a.
The Crowd Pleaser (An All-American Sandwich)Preparation Time: 15 minutes
Serving size: 9
Ingredients 1 loaf French or Italian Bread
2 tablespoons Land O Lakes Butter, softened
1 cup shredded romaine lettuce
10 (3/4-ounce) slices LAND O LAKES Deli American Cheese
2 ounces thinly sliced hard salami ( I use a bag of Pepperoni for me...)
4 ounces thinly sliced deli smoked turkey breast
4 ounces thinly sliced deli ham
6 thin tomato slices
2 tablespoons Italian vinaigrette, if desired
InstructionsHeat Broiler.
Cut bread in half lengthwise; place both halves onto ungreased baking sheet, cut-sides up.(So the bread can be unfolded to allow the insides) Spread cut surface with butter. Broil 4 to 6 inches from heat until bread is golden brown(3 to 4 minutes).
Remove top half of bread from baking sheet. Layer bottom half of bread with lettuce, 5-slices cheese, salami(pepperoni), turkey, ham, and remaining cheese slices. Broil until cheese begins to melt(2 to 3 minutes). Layer tomato slices; sprinkle with vinaigrette, if desired. Cover with top half of bread.
To serve, cut into 2-inch sandwiches.
Nutrition Facts(1 Serving)
sad Will only be on some Recipe's)
Calories: 290 Fat: 13g Cholesterol: 45mg
Sodium: 950mg Carbohydrates: 27g Dietary Fiber: 2g
Protein: 14g
b.
Mini-Cheesecakesmakes: 12
Ingredients 12 Vanilla Wafers
2 8oz. packages cream cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 eggs
InstructionsLine muffin tin with foil liners.
Place one Vanilla Wafer in each liner.
Mix cream cheese, vanilla and sugar on medium speed until well blended.
Add eggs. Mix well. Pour over wafers, filling 3/4 full. Bake 25 min. at 325 degrees.
Remove from pan when cool.
Chill.
Top with fruit, preserves, nuts or chocolate. (You don't have to put a top on it)
c.
Nutty Cheesecake Bites Servings: 30
Prep Time: 20 Minutes
Chill:45 Minutes
Ingredients1 package (8 oz.) cream cheese, softened
1/2 cup peanut butter
1/3 Splenda No calorie sweetener
1/4 tsp. cinnamon
1/4 tsp. vanilla extract
Finely chopped peanuts or shredded coconuts (or a few of each)
InstructionsIn medium bowl, with electric mixer on medium speed combine all ingredients except peanuts/coconuts, scraping down sides of the bowl as needed.
Chill 30 minutes or until firm.
Roll into 3/4 inch balls, then roll in peanuts/coconuts.
Chill an additional 15 minutes before serving.
d.
Cheesecake PopsIngredients3 8 oz. packages of cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 teaspoon salt
3 eggs
24 lollipop sticks
10 ounces confectioners' coating
miniature semisweet chocolate chip
toasted coconut
Instructions Preheat oven to 350 degrees F(175 degrees C).
Beat cream cheese and sugar in a large bowl until smooth. Mix in the sour cream and blend thoroughly, scraping down the sides of the bowl. Add the flour, vanilla and salt and mix well. Add the eggs one at a time, blending thoroughly before adding the next egg, but do not over beat. Pour batter into a nine inch spring form pan.
Bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden. Cool on a wire rack for 1 hour, then refrigerate for three hours or overnight.
Use a small cookie scoop to scoop out round balls of cheesecake. Roll them into 1 1/2-inch balls and place on a cookie sheet lined with wax paper. Push a lollipop stick into each cheesecake ball. Place the tray in the freezer until firm, about thirty minutes.
Melt the white confectioners' coating(Or semi-sweet chocolate). Dip each cheesecake pop into the melted coating. Then dip it into one of you toppings. Place on waxed paper until coating is set. Refrigerate until ready to serve.
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