Chocolate-Dipped Gingersnaps

From EatingWell, January/February 2009
http://www.eatingwell.com/recipes/chocolate_dipped_gingersnaps.html

A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive.

4 servings, 2 cookies each | Active Time: 15 minutes | Total Time: 45 minutes

Ingredients:

  • 8 small gingersnaps
  • 1/3 cup bittersweet chocolate chips, melted (see Tip)
  • 1 tablespoon finely chopped crystallized ginger
  • 1 tablespoon finely chopped dried cranberries

Preparation:

  1. Dip gingersnaps into melted chocolate. Let the excess drip off. Place on a wax paper-lined plate. Sprinkle with crystallized ginger and cranberries. Refrigerate until the chocolate is set, about 30 minutes.

Nutrition:

Per serving: 157 Calories; 6 g Fat; 3 g Sat; 1 g Mono; 0 mg Cholesterol; 28 g Carbohydrates; 2 g Protein; 1 g Fiber; 97 mg Sodium; 96 mg Potassium

2 Carbohydrate Serving

Exchanges: 2 carbohydrates (other)

Tips & Notes:

  • Make Ahead Tip: Refrigerate in an airtight container for up to 5 days.
  • Tip: To melt chocolate: Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium in 20-second intervals until melted, stirring after each interval. Or place in the top of a double boiler over hot, but not boiling, water. Stir until melted.

Peanut Butter & Pretzel Truffles

From EatingWell, January/February 2010
http://www.eatingwell.com/recipes/peanut_butter_pretzel_truffles.html

These peanut butter-pretzel truffles satisfy your craving for something sweet and salty.

20 truffles | Active Time: 15 minutes | Total Time: 2 hours

Ingredients:

  • 1/2 cup crunchy natural peanut butter
  • 1/4 cup finely chopped salted pretzels
  • 1/2 cup milk chocolate chips, melted (see Tip)

Preparation:

  1. Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes.

Nutrition:

Per truffle : 64 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 1 mg Cholesterol; 5 g Carbohydrates; 2 g Protein; 1 g Fiber; 53 mg Sodium; 65 mg Potassium

Tips & Notes:

  • Make Ahead Tip: Store airtight in the refrigerator for up to 2 weeks.
  • Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted

Ham & Red Pepper Spread

From EatingWell, November/December 2010
http://www.eatingwell.com/recipes/ham_red_pepper_spread.html

[this was served on Belgian endive leaves]

Spread this creamy ham and roasted red pepper dip on Belgian endive, crackers or toasted baguette or use it as a dip for vegetables.

2 cups | Active Time: 15 minutes | Total Time: 15 minutes

Ingredients:

  • 1 1/2 cups diced ham (about 8 ounces)
  • 1 cup diced roasted red peppers
  • 1/2 teaspoon smoked paprika (see Note)
  • 1 tablespoon sherry vinegar
  • 8 ounces reduced-fat cream cheese (Neufchâtel), softened
  • 1/4 cup chopped fresh parsley

Preparation:

  1. Pulse ham, peppers, paprika and vinegar in a food processor until the ham is finely chopped. Transfer the mixture to a medium bowl. Add cream cheese and parsley. Stir until smooth.

Nutrition:

Per 2-tablespoon serving : 72 Calories; 3 g Fat; 2 g Sat; 1 g Mono; 18 mg Cholesterol; 3 g Carbohydrates; 6 g Protein; 0 g Fiber; 534 mg Sodium; 114 mg Potassium

0 Carbohydrate Serving

Exchanges: 1/2 medium-fat meat

Tips & Notes:

  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
  • Note: Look for smoked paprika in large supermarkets with other spices and at tienda.com.

Apricot Canapes

From EatingWell, December 2005/January 2006
http://www.eatingwell.com/recipes/apricot_canapes.html

These sweet and savory bites are like a cheese course in a bite.

16 pieces | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

  • 16 dried apricots
  • 8 teaspoons crumbled blue cheese
  • 2 ounces chopped shelled pistachios
  • 1/2 teaspoon honey
  • Freshly ground pepper

Preparation

  1. Top each apricots with 1/2 teaspoon cheese. Sprinkle with pistachios and drizzle with honey; sprinkle with pepper.

Nutrition

Per piece : 64 Calories; 4 g Fat; 1 g Sat; 2 g Mono; 1 mg Cholesterol; 7 g Carbohydrates; 2 g Protein; 1 g Fiber; 20 mg Sodium; 170 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 fruit, 1/2 fat

Mini Brie & Apple Quiches

From EatingWell, November/December 2010
http://www.eatingwell.com/recipes/mini_brie_apple_quiches.html

We love the way Brie and apples taste together in these mini quiches. Mini phyllo cups make it swift and simple to create an elegant appetizer.

30 quiches | Active Time: 15 minutes | Total Time: 30 minutes

Ingredients

  • 30 mini phyllo shells (two 1.9-ounce packages; see Note)
  • 1/2 medium apple, peeled and finely diced
  • 5 large eggs
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Pinch of freshly ground pepper
  • Pinch of ground nutmeg
  • 4 ounces Brie (1/2 small wheel), cut into 30 squares

Preparation

  1. Preheat oven to 350°F.
  2. Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.
  3. Whisk eggs, mustard, salt, pepper and nutmeg in a large measuring cup. Pour the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell.
  4. Bake until the egg is set, the Brie is melted and the phyllo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving.

Nutrition

Per quiche : 39 Calories; 2 g Fat; 1 g Sat; 1 g Mono; 39 mg Cholesterol; 3 g Carbohydrates; 2 g Protein; 0 g Fiber; 65 mg Sodium; 20 mg Potassium

0 Carbohydrate Serving

Exchanges: 1 fat

Tips & Notes

  • Note: Mini phyllo shells, or fillo, are available in the freezer section near other frozen appetizers. They do not need to be defrosted before filling and baking.

Polenta Wedges with Tomato Tapenade

From EatingWell, November/December 2010
http://www.eatingwell.com/recipes/polenta_wedges_tomato_tapenade.html

[Dining Service used Olive Tapenade instead]

Crispy pieces of polenta topped with a tangy sun-dried tomato tapenade makes a pretty and tasty appetizer.

48 pieces | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

  • 1 16- to 18-ounce tube prepared polenta, ends trimmed and cut into 12 slices
  • Canola or olive oil cooking spray
  • 2/3 cup soft sun-dried tomatoes (see Tip)
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon lightly packed flat-leaf parsley leaves
  • 2 teaspoons rinsed capers
  • 1 small clove garlic, chopped
  • Pinch of freshly ground pepper

Preparation

  1. Preheat broiler. Coat a baking sheet with cooking spray.
  2. Place polenta slices on the prepared baking sheet and coat with cooking spray. Broil in upper third of oven until starting to brown, 8 to 12 minutes. Turn and broil until lightly browned, 3 to 5 minutes more.
  3. Meanwhile, pulse sun-dried tomatoes, oil, parsley, capers, garlic and pepper in a food processor (a mini food processor works well), scraping down the sides as needed, until coarsely chopped.
  4. Transfer the polenta slices to a clean cutting board and cut each into quarters. Top each wedge of polenta with about 1/4 teaspoon of the tapenade.

Nutrition

Per piece : 15 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 2 g Carbohydrates; 0 g Protein; 0 g Fiber; 68 mg Sodium; 61 mg Potassium

0 Carbohydrate Serving

Exchanges: free food

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the tapenade for up to 3 days.
  • Tip: For this recipe, look for soft sun-dried tomatoes (not packed in oil). If you can only find tomatoes that are very dry (and hard), soak in boiling water for about 20 minutes, then drain and chop them before using.

Parmesan Straws

From Martha Stewart Recipes
http://www.marthastewart.com/337603/parmesan-straws

Prep time: 20 min. Total time: 30 min. Makes 24

Ingredients:

  • 1 large egg
  • ¼ cup grated Parmesan
  • ½ teaspoon mustard powder
  • ¼ teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • All-purpose flour for rolling
  • 1 sheet frozen puff pastry (from a 17.3-ounce box), thawed

Directions:

  1. Preheat oven to 400 degrees. In a small bowl, whisk together egg and 1 tablespoon water; set egg wash aside. In another small bowl, combine Parmesan, mustard powder, salt, and cayenne; set aside.
  2. On a lightly floured work surface, roll out dough (still folded in thirds) to a 16-by-12-inch rectangle. With short side facing you, cut in half crosswise; brush one side of both halves with egg wash. Sprinkle one egg-washed half with cheese mixture. Sandwich halves together, egg-washed sides facing in; press lightly to adhere. Run a rolling pin over dough to seal.
  3. With short side facing you, cut dough crosswise into 24 strips, each 8 inches long and ½ inch wide. Place strips, 1 inch apart, onto two baking sheets; twist strips, pressing down on ends to adhere them to sheets. Bake until cheese straws are puffed and golden, 8 to 10 minutes, rotating sheets halfway through.

Cook's note:

To give decorative flair to cheese straws, twist the dough, and flatten the ends so they stick to the baking sheets. This way, the strips won't untwist as they bake.

Mini Corn Bread Crab Cakes with Lemon-Caper Sauce

From http://www.myrecipes.com/recipe/mini-corn-bread-crab-cakes-with-lemon-caper-sauce-10000001687622/

Bake the corn bread up to three days in advance, and keep in a zip-top plastic bag. Combine the sauce ingredients and assemble the crab cakes the night before; refrigerate separately. Any leftover crab cakes are terrific with a green salad.

Yield: 16 servings (serving size: 1 crab cake and about 1 teaspoon mayonnaise mixture)

Ingredients:

Sauce:

  • 1/3 cup reduced-fat mayonnaise
  • 1 ½ tablespoons chopped fresh chives
  • 1 tablespoon capers, drained and chopped
  • ¼ teaspoon grated lemon rind
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon hot pepper sauce (such as Tabasco)
  • 1/8 teaspoon minced garlic
  • Dash of freshly ground black pepper

Crab Cakes:

  • 2 teaspoons olive oil
  • ½ cup sliced green onions
  • 1/3 cup finely diced red bell pepper
  • 1/3 cup finely diced green bell pepper
  • 1 garlic clove, minced
  • ¼ cup reduced-fat mayonnaise
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon (30%-less-sodium) Old Bay seasoning
  • 1 large egg, lightly beaten
  • 2 cups crumbled corn bread
  • 1 pound lump crabmeat, shell pieces removed
  • Cooking spray

Directions:

  1. To prepare the sauce, combine first 8 ingredients and chill.
  2. Preheat oven to 400 degrees.
  3. To prepare crab cakes, heat oil in a small nonstick skillet over medium-high heat. Add onions, bell peppers, and garlic to pan; sauté 3 minutes. Remove from heat; cool. Combine bell pepper mixture, ¼ cup mayonnaise, and next 6 ingredients (through Old Bay); stir in egg. Fold in corn bread and crabmeat. Scoop mixture into 16 portions (about ¼ cup each) onto 2 baking sheets coated with cooking spray. Lightly cover, and refrigerate 1 hour. Uncover and bake at 400 degrees for 12 minutes or until lightly browned. Remove from baking sheet with a metal spatula. Serve with sauce. Garnish with chives, if desired.

Prosciutto-Wrapped Stuffed Dates

from Cooking Light, December 2010
http://www.myrecipes.com/recipe/prosciutto-wrapped-dates-50400000108381/

Yield: 12 servings (serving size 2 stuffed dates)

Ingredients:

  • ¾ cup (6 ounces) goat cheese
  • 1 tablespoon minced shallots
  • 1 tablespoon chopped fresh thyme
  • ¼ teaspoon freshly ground black pepper
  • 24 whole pitted dates
  • 6 thin slices prosciutto
  • Preheat oven to 350 degrees.

Directions:

  1. Combine first 4 ingredients in a small bowl, stirring with a fork. Slice dates lengthwise, butting to, but not through, other side.
  2. Open dates; place 1 rounded teaspoon cheese mixture into each date. Cut 1 prosciutto slice in half lengthwise and then crosswise to make 4 equal pieces.
  3. Repeat procedure with remaining prosciutto to form 24 pieces.
  4. Wrap each date with 1 prosciutto piece; place dates on a baking sheet lined with parchment paper.
  5. Bake at 350 for 8 minutes or until filling is thoroughly heated. Serve immediately.
Close

Places I've Been

The following links are virtual breadcrumbs marking the 27 most recent pages you have visited in Bucknell.edu. If you want to remember a specific page forever click the pin in the top right corner and we will be sure not to replace it. Close this message.