Cheesy Cauliflower Breadsticks

How good do these Cheesy Cauliflower Bread sticks look! They’re made with Cauliflower instead of Bread and are a healthy and nutritious snack that the whole family will love. They’re a delicious snack or light meal and also perfect for parties with your favorite spicy dipping sauces.

Ingredients:

• 4 cups of riced cauliflower (about 1 large head of cauliflower)
• 4 eggs
• 2 cups of mozzarella cheese (I used a Tex Mex blend because that's all I had)
• 3 tsp oregano
• 4 cloves garlic, minced
• salt and pepper to taste
• 1 to 2 cups mozzarella cheese (for topping)

 
Directions:

1. Preheat oven to 425 F degrees. Prepare 2 pizza dishes or a large baking sheet with parchment paper.
2. Make sure your cauliflower is roughly chopped in florets. Add the florets to your food processor and pulse until cauliflower resembles rice.
3. Place the cauliflower in a microwavable container and cover with lid. Microwave for 10 minutes. Place the microwaved cauliflower in a large bowl and add the 4 eggs, 2 cups of mozzarella,oregano, garlic and salt and pepper. Mix everything together.
4. Separate the mixture in half and place each half onto the prepared baking sheets and shape into either a pizza crust, or a rectangular shape for the bread sticks.
5. Bake the crust (no topping yet) for about 25 minutes or until nice and golden. Don't be afraid the crust is not soggy at all. Once golden, sprinkle with remaining mozzarella cheese and put back in the oven for another 5 minutes or until cheese has melted.
6. Slice and serve.

NOTES:

If you do not have a microwave, I’d recommend cooking the cauliflower first either in your oven or on the stovetop and then ricing it. Easiest would be to steam it and then ricing it.

Nutritional information based on 1 cup mozzarella cheese for topping. Calorie Count is used for determining nutritional information.

The crust can be frozen, already baked, and just thaw it out on the counter or microwave. Or add the cheese and place it back in the oven and bake it for a few minutes until the cheese melts and browns.

Recipe adapted from Mom, What's for Dinner? 

Source: jocooks.com

Mac 'N Cheese Pie

They always like to hear they're having mac and cheese. Wait until they see it in pie form, loaded up with chopped ham, a bit of broccoli and extra cheese! 

 

Ingredients:

1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
2 cups small broccoli florets
4 eggs
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses   

Directions:

Heat oven to 350°F.

Cook Macaroni in large saucepan as directed on package, adding broccoli to the boiling water for the last 2 min.; drain. 

Beat eggs in small bowl; stir in Cheese Sauce. Add to Macaroni mixture with ham; mix well. Spoon into 9-inch pie plate sprayed with cooking spray; top with shredded cheese.

Bake 30 min. or until macaroni mixture is set in center and top is golden brown.

Source: kraft.com

Cream Cheese Bacon Bites

Ingredients:

• 4-5 ounces cream cheese, softened
• 5-6 slices of bacon, cooked
• 1 tablespoon finely chopped onion
• 1/2 teaspoon ground pepper
• 1 can crescent rolls

Directions:

1. Combine all items except crescent rolls.
2. Unroll crescent rolls onto a cutting board. Pinch seams together, or buy the new sheet crescent dough. I just saw that in the store the other day. Spread cream cheese mixture over top of crescent dough. Be sure to get all the way to the side edges, wouldn't want any of the rolls short changed on the good stuff.
3. Roll jelly roll style from the long side (or if you want just a few really big rolls, roll from the short end.) Cut rolls every 1/2 to 3/4 inch. Place on baking stone or tray.
4. Don't worry if they get a little mushed, crescent dough is forgiving and will still puff up perfectly.
5. Bake in a preheated 375 degree oven for 15-18 minutes, until golden brown.
6. Let cool on baking sheet for 1 minute before removing and serving.

Notes:

The ingredient list is a guideline. Adjust items to your taste. If I only have 4 strips of bacon, I don't let it stop me. Also, I've used minced onion in these and it gives a bit of texture. I lean more to the 5 ounces of cream cheese but the original recipe only calls for 3 ounces. We just love our cream cheese.

Source: ChocolateChocolateandmore.com

Peter Pumpkin Cheese Puffs

 You, too, can be "Peter the Pumpkin Eater" from the classic nursery rhyme when you prepare a batch of these fluffy and tender cheese puffs that look like mini pumpkins. Romano cheese gives them a nice tang and their cream cheese stems complete the seasonal look. —Taste of Home Test Kitchen

• Prep: 20 min. Bake: 20 min.
• Yield: 18 Servings

20 20 20 40

Ingredients

:

• 2 tablespoons cream cheese, softened
• 1/2 teaspoon balsamic vinegar
• 1/2 cup water
• 1/4 cup butter, cubed
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour
• 4 drops yellow paste food coloring
• 1 drop red paste food coloring
• 1/2 cup grated Romano cheese
• 2 eggs
• 20 sprigs fresh Italian parsley, stems removed

Directions

• In a small bowl, combine cream cheese and vinegar. Cover and refrigerate. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.
• In a small bowl, combine the yellow and red food coloring; stir Romano cheese and food coloring into dough. Add eggs, one at a time; beating well after each addition. Continue beating until mixture is smooth and shiny.
• Drop by level tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned. Remove to a wire rack to cool.
• Using a star tip and reserved cream cheese mixture, pipe stems onto puffs. Add parsley sprigs. Refrigerate leftovers. Yield: 10 servings.

Originally published as Peter Pumpkin Cheese Puffs in Halloween Party Favorites 2009 , p20

 

The Chives Potato

Ingredients:

16 ounces potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
Shredded Cheese of your choice- 1-cup
Sour Cream, recipe follows**

Directions:

Preheat oven to 400 degrees F.

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.
Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
When the potatoes begin to “fan out” it’s time to make the magic happen. Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook
Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .
Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.

Herbed Sour Cream:

1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

Source:  Cheryle Pestana

Roast Beef & Cheese Cucumber "Sandwiches"

Ingredients:

Slices of Cucumber
Cold Cuts (preferably lowest sodium you can find)
Sliced Cheese

Directions:



1 slice of cheese and meat makes about 4 "sandwiches" you can spear them with a jazzy food pick for parties. For ease of assembly the day of a party (great weight loss friendly appetizers) or for a quickly made lunch during the week pre-cut the cucumbers the night before and place in a Ziploc baggie in fridge.