Baked Crabmeat Dip
October 11, 2011
2 Tbsp milk
1 package (8 oz) cream cheese, softened to room temperature
2 tsp finely chopped onion
1 tsp horseradish (more or less to taste)
salt and black pepper to taste
6 ounces crabmeat
1/4 cup freshly grated cheese (use Monterey Jack, Parmesan, or Cheddar; whatever you like)
Preheat oven to 325 degrees.
In a bowl, mix together the milk, cream cheese, onion, horseradish, and salt and pepper until well blended.
Carefully fold in the crabmeat, trying not to break up the pieces too much.
Turn mixture out into a small baking dish, then evenly distribute the grated cheese on top.
Bake, uncovered, in preheated oven for 15 to 20 minutes or until mixture is bubbling hot and starting to brown slightly.
Serve warm with celery sticks or cucumber slices for a low carb appetizer.
Smokin Beef Celery Sticks
September 7, 2011
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1 (8 oz) package dried smoked beef or turkey, chopped small
1 (8 oz) package cream cheese, softened
3 Tbsp prepared horseradish
1/4 tsp ground black pepper
1 tsp lemon juice
1 bunch celery
Put the chopped up beef and cream cheese in a bowl and using a fork, blend until mixed together well. Add the horseradish, black pepper, and lemon juice and mash together until smooth.
Cover and refrigerate to let flavors mix for about 1 hour.
Clean celery sticks and cut into snack size ‘logs’ about 2 bites size.
Remove cream cheese spread from refrigerator and allow to sit at room temperature for a couple minutes, then stir again.
Spread cream cheese mixture into the celery stalks and serve as a snack.
You’ll have enough celery sticks to serve about 6 to 10 people, depending on the situation.
Mozzarella Swiss Chard Wrap Snacks
September 7, 2011
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8 large Swiss chard leaves
1 large (or 2 medium) ripe tomato, cut into 8 wedges
2 Tbsp olive oil
1 Tbsp onion flakes
salt and pepper
1/2 cup grated Mozzarella cheese
Preheat oven to 400 degrees and lightly oil a large baking sheet.
Put big pot of water on stove and bring to a boil; drop Swiss chard leaves in for about 30 seconds, just long enough to soften, remove and drain on rack.
Lay leaves out on prepared baking pan and brush each with olive oil lightly.
Place a tomato wedge in the center of each leaf, sprinkle with a little onion flakes, season with salt and pepper, then divide the mozzarella cheese evenly on top of each leaf.
Roll the leaves up and over the tomato and cheese, tucking under to close.
Place in preheated oven at 400 degrees and cook for 10 to 15 minutes or until cheese is melted and Swiss chard is starting to brown around the edges.
