Sunday, April 21, 2013

Just a Couple of Appetizers

I have a whole bunch of appetizers that I want to post...but for now, I will share two relatively new discoveries with you. I hope you like them! I did!

Pineapple Cheese Ball


2 packages (8 ounces each) cream cheese, softened
1 can (8 ounces) unsweetened crushed pineapple, drained
1/4 cup finely chopped green pepper
2 tablespoons finely chopped onion
2 teaspoons seasoned salt
1 1/2 cups finely chopped walnuts (you can also substitute chopped parsley or chives)
Assorted crackers


In a small bowl, beat the cream cheese, pineapple, green pepper, onion, and seasoned salt until blended. Cover and refrigerate for 30 minute. Shape into a ball; roll in walnuts (or chopped parsley or chives). Cover and refrigerate overnight. Serve with crackers.

Yield: 1 cheese ball (3 cups)

Nutrition information: 1 serving (2 tablespoons) equals 87 calories, 8 g fat, 10 mg cholesterol, 155 mg sodium, 3 g carbohydrate, 1 g fiber, 3 g protein.

Source: Taste of Home. You can find the recipe here.

Notes: I wanted to try this because years ago, a co-worker brought a pineapple cheese log into work around the holidays. It was to die for. This one is quite good too. I love the combination of salty and sweet.

Double-Cheese Stuffed Mushrooms


16 large fresh mushrooms (1 1/2 lbs.)
2 tbsp butter
2 tbsp finely chopped onions
1/2 cup grated Parmesan cheese
1/4 cup Philadelphia Chive & Onion Cream Cheese Spread
1/8 tsp. ground black pepper
14 Ritz Crackers, finely crushed (about 1/2 cup), divided
1 tbsp finely chopped fresh parsley, divided


Heat oven to 350 degrees F.

Remove stems from mushrooms; set aside. Use melon baller to carefully scoop small amount of flesh from each mushroom cap. Finely chop removed flesh and stems. Place caps, hollowed-sides up, on parchment-covered rimmed baking sheet.

Melt butter in large skillet on medium heat. Add chopped flesh, stems, and onions; cook and stir 5 minutes, or until tender. Remove from heat. Stir in next 3 ingredients, and half each of the cracker crumbs and parsley; spoon into mushroom caps. Top with remaining crumbs.

Bake 25 minutes, or until heated through; sprinkle with remaining parsley.

Recipe note: For best results, use mushrooms with caps that are about 2 inches in diameter.

16 servings.

Nutrition information: 60 calories, 4.5 g fat, 10 mg cholesterol, 115 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, 3 g protein.

Source: You can find it here.

Notes: Holy cow, these were good. Again, this recipe discovery was prompted by a potluck years ago where someone brought some amazing stuffed mushrooms. These were every bit as good...if not better! Yum!

1 comment:

  1. You have been saving up. These were from a long time ago!