Apple Pie Bites

These incredibly delicious (and easy) Apple Pie Bites are going to be your go-to dessert in a hurry!

Ingredients:

Prep time: 15 minutes

Cook time:12 minutes

Total time:27 minutes

 

• Apple Pie Bites -Delicious, quick & easy mini apple pies made with Pillsbury crescent rolls in less than 30 minutes!

 

Serves: 8 apple pie bites

 

¼ cup packed light brown sugar

1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls

3 tablespoons butter, melted

⅓ cup chopped pecans

1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices

1 (8-ounce) can Pillsbury Original crescent rolls

Directions:

1. Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
2. In a small bowl, combine brown sugar and apple pie spice. Set aside.
3. Melt butter and toss apple slices in butter, set aside.
4. Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
5. Sprinkle each triangle evenly with the chopped pecans.
6. Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
7. Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
8. Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.

Notes:

 

Inspired by Beaufort Elementary School's Savory Eats & Seadog Treats, Adapted from Pillsbury.com

Click Here for tutorial.

Source: theblondcook.com

Baked Apple Pie Roll Ups

Baked Apple Pie Roll Ups are super simple to put together and taste amazing, seriously!  Nothing this easy should be allowed to taste this good!  I love that these are oven baked and not fried!

Ingredients:

• 10 slices white bread
• 1 can apple pie filling
• ⅓ cup melted butter
• ½ cup sugar
• 1 teaspoon cinnamon

Directions:

1. Preheat oven to 350 degrees.
2. Cut the crusts off your bread and roll each slice flat with a rolling pin. Combine cinnamon and sugar on a small plate.
3. Pour the apple pie filling onto a plate and chop it so the pieces are smaller. Put about 2 tablespoons apple pie filling on each slice of bread and roll up.
4. Dip each piece into melted butter (I poured a tiny bit of butter into a "butter dish" and just rolled in there) and then roll in the cinnamon sugar.
5. Place seam side down on a parchment lined pan and bake 15 minutes or until browned and crispy. Serve warm. 

Source: spendwithpennies.com

Pumpkin-Pecan Tassies

These tiny treats contain all the tantalizing flavors of pumpkin and pecan pie.

Ingredients:

• 1 15 ounce package rolled refrigerated unbaked pie crust (2 crusts)
• 3/4 cup canned pumpkin
• 1/4 cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1/8 teaspoon salt
• 1 egg, lightly beaten
• 1/4 cup half-and-half, light cream, or milk
• 1/3 cup chopped pecans
• 1 tablespoon packed brown sugar
• 1 tablespoon butter, melted
• Maple syrup (optional) 

Directions:

1. Let pie crusts stand according to package directions. Preheat oven to 350 degrees F. Unroll pie crusts. Use a 2-1/2-inch round cookie cutter to cut 12 rounds from each pie crust. Gently ease pastry rounds into the bottoms and up sides of 24 ungreased 1-3/4-inch muffin cups; set aside.

2. For filling, in a large bowl, stir together pumpkin, granulated sugar, pumpkin pie spice, and salt. Add egg; stir until combined. Gradually add half-and-half. Stir just until combined.

3. For pecan topping, stir together pecans, brown sugar, and melted butter.

4. Spoon about 2 teaspoons filling into each pastry-lined cup. Top each with a scant 1 teaspoon pecan topping. Bake in the preheated oven about 35 minutes or until filling is set and crust is golden brown. Remove tassies from muffin cups and cool completely on a wire rack. If desired, drizzle tassies with maple syrup just before serving. 

Makes: 24 tassies.

Storage:

• Place tassies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days or freeze for up to 3 months; thaw about 1 hour at room temperature before serving.

Source: recipe.com

JELL-O Frozen Freedom Pops

<iframe width="640" height="360" src="//www.youtube.com/embed/4Qqs6a9ua40?feature=player_embedded" frameborder="0" allowfullscreen></iframe>

Ingredients:

• 1-1/3 cups boiling water, divided
• 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
• 1 pkg. (3 oz.) JELL-O Berry Blue Flavor Gelatin
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 2 cups cold milk

Directions:

• 1. Add 2/3 cup boiling water to each flavor gelatin mix in separate small bowls; stir 2 min. until completely dissolved. Pour each flavor gelatin into separate 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• 2. Unmold gelatins; cut into 1/2-inch cubes. Beat pudding mix and milk in medium bowl with whisk 2 min. Add gelatin cubes; stir gently.
• 3. Spoon into 8 (5-oz.) paper cups. Insert wooden popstick into center of each. Freeze 4 hours or until firm. Peel off cups before serving.

• Kraft Kitchen Tips:
• Substitute:
• Substitute 2 cups softened vanilla ice cream for the prepared pudding.
• Note:
• Place any leftovers in airtight container; freeze up to 1 month.
• Substitute:
• Substitute JELL-O White Chocolate Flavor Instant Pudding for the Vanilla Flavor Instant Pudding.

Source: Jello.com

The Ultimate 7 Layer Dip

1. Pimento Cheese

food52.com

You wouldn’t think cheese + mayo + pickled peppers could ever taste this classy, but oh, it can. Ritz crackers mandatory. Get the recipe.

2. Pizza Fondue

dawnoffood.com

This is genius-level dip: you cook beef, sauce and seasonings and then melt the cheese right in. Get the recipe.

3. Classic French Onion Dip

knorr.com

Straight from the soup mix packet, just like mama used to make it (seriously, it’s still delicious). Get the recipe.

4. Red Pepper, Walnut & Tahini Dip

Tom Schierlitz / realsimple.com

Add a little class to the proceedings. Get the recipe.

5. Mexican Volcano Dip

lecremedelacrumb.com

This setup addresses the logistical challenges of an actual layered dip, allowing efficient direct access to the ingredient sector you like the best. Get the recipe.

6. Feta, Honey & Date Spread

bhg.com

You’ll be ready if they ever hold the Super Bowl on a Greek island. Get the recipe.

7. Whipped Goat Cheese Herb Dip

foodfanatic.com

5 ingredients and no skill required: This is about as low-mainenance/high-reward as it gets. Get the recipe.

8. Pea Pesto

plentytude.com

Don’t worry, it looks healthier than it tastes. Get the recipe.

9. Super Easy Mexican Dip

wearychef.com

Essentially a bowl of fancy sour cream (are you complaining?) Get the recipe.

10. Pineapple-Black Bean Guacamole

bhg.com

Get the recipe.

11. Layered Greek Dip

bhg.com

Get the recipe.

12. Texas Queso Dip

chow.com

You like melted cheese. I like melted cheese. Let’s enjoy this large vat of melted cheese together. Get the recipe.

13. Simple Black Bean Dip

edibleperspective.com

Get the recipe.

14. Creamy Artichoke Spinach Dip

thedish.plated.com

Classic for a reason. Get the recipe.

15. Chili-Sour Cream Dip

bhg.com

If you’ve got a jar of salsa and a container of sour cream, you (yes, you!) can more or less make this dip right now. Get the recipe.

16. Easy, Creamy Homemade Hummus

bestrecipebox.com

Get the recipe.

17. Feta & Sun-Dried Tomato Dip

realsimple.com

Tang central. Get the recipe.

18. Spicy Avocado Tomatillo Dip

deliciousbydre.com

Get the recipe.

19. Buffalo Wing Hummus

foodnetwork.com

Hummus that went to Buffalo and came back with a real attitude. Get the recipe.

20. Smoked Salmon Spread

foodiecrush.com

It never hurts to try and raise the bar a little. Get the recipe.

21. Spinach & White Bean Dip

realsimple.com

Get the recipe.

22. Blue Cheese Dip

foodnetwork.com

Get the recipe (scroll down to #30).

23. Lemon Artichoke White Bean Hummus

hungryhannahs.wordpress.com

Get the recipe.

24. Edamame-Avocado Dip

bhg.com

Is it guac? Not quite, but you’re okay with that. Get the recipe.

25. Buffalo Chicken Dip

tablefortwoblog.com

Who needs wings? Get the recipe.

Source: Buzzfeed.com

Spiced Pecans

Upgrade your pecans with apples and spice. They're great in salads, desserts, or on their own as snacks.

Ingredients:

• 1 1/2 cups apple juice
• 1 1/2 cups pecan halves
• 3 tablespoons sugar
• 1 teaspoon apple pie spice
• 1/8 teaspoon table salt
• 1/8 teaspoon ground red pepper (optional)

Directions:

1. Preheat oven to 350°. Pour apple juice over pecan halves in a small bowl. Let stand 15 minutes; drain. Stir together sugar, apple pie spice, table salt, and, if desired, ground red pepper in a medium bowl; add pecans, tossing to coat. Spread in a single layer in a lightly greased, aluminum foil-lined 15- x 10-inch pan. Bake 15 minutes or until lightly toasted, stirring once. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.

Southern Living SEPTEMBER 2013

Caramelized Onion-and-Apple Tassies

Be sure to press the cream cheese pastry dough all the way up the sides of the mini muffin cups so the tart shells will be deep enough to hold a generous amount of filling.

Ingredients:

• 1/2 cup butter, softened
• 1/2 (8-oz.) package cream cheese, softened
• 1 cup (4 oz.) shredded Asiago cheese, divided
• 1 1/4 cups all-purpose flour
• 2 tablespoons butter
• 1 3/4 cups diced sweet onion
• 1 3/4 cups peeled and diced Granny Smith apples (about 2 large)
• 1 tablespoon light brown sugar
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon table salt
• 4 bacon slices, cooked and finely chopped 
• 2 teaspoons fresh thyme leaves

 Directions: 

1. Beat first 2 ingredients and 1/2 cup Asiago cheese at medium speed with an electric mixer until creamy. Gradually add flour, beating at low speed until blended. Shape mixture into 24 balls; place on a baking sheet. Cover and chill 1 hour.

2. Meanwhile, melt 2 Tbsp. butter in a medium skillet over medium heat; add onion, and sauté 5 minutes. Add apple and next 4 ingredients, and cook, stirring occasionally, 10 minutes or until golden brown. Remove from heat, and cool completely.

3. Preheat oven to 350°. Place dough balls into cups of a lightly greased 24-cup miniature muffin pan; press dough into muffin cups, forming a shell. Sprinkle bacon into shells; top with apple mixture, mounding mixture slightly. Sprinkle with remaining 1/2 cup Asiago cheese.

4. Bake at 350° for 20 to 25 minutes or until golden brown. Remove from pan to a wire rack, and sprinkle with thyme.

Southern Living SEPTEMBER 2013

Turnip Green Pesto

"My younger cousins enjoy this recipe as much as the adults," says recipe developer Whitney Miller. "I'm not sure they know they're eating their greens!" Pair with flavorful Rosemary Focaccia Bread and springy Mrs. Monty's Rolls for a mouth-watering appetizer.


Ingredients:

• 1 (1-lb.) package fresh turnip greens, chopped
• 2 1/2 tablespoons chopped toasted walnuts
• 1 garlic clove
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• 2 tablespoons freshly grated Parmesan cheese

Directions:

1. Bring 4 qt. water to a boil in an 8-qt. stockpot. Add greens; cook 30 seconds. Remove greens, and pat dry with paper towels.

2. Process greens, walnuts, and next 3 ingredients in a food processor 2 to 3 minutes or until a paste forms, stopping to scrape down sides. With processor running, pour oil and lemon juice through food chute in a steady stream, processing until smooth. Add honey and cheese, and pulse 3 or 4 times or until blended. Add kosher salt and black pepper to taste. Serve immediately, or place plastic wrap directly on pesto (to help retain color), and refrigerate up to 1 week. Let stand 10 minutes before serving.

Note: We tested with Glory Turnip Greens.

Source: Whitney Miller, Southern Living NOVEMBER 2013

Sesame Salmon Croquettes

Fragrant fresh ginger gives these easy two-bite nibbles a bright punch of flavor. Can't find fresh ginger? Substitute with 1/2 tsp. ground ginger.


Ingredients:

• 1 lemon
• 2 tablespoons kosher salt
• 1 (1-lb.) salmon fillet 
• 2 1/2 cups panko (Japanese breadcrumbs), divided 
• 2 large eggs 
• 2 green onions, thinly sliced 
• 1/4 cup chopped fresh cilantro 
• 1/4 cup mayonnaise 
• 2 teaspoons loosely packed lime zest
• 2 tablespoons fresh lime juice 
• 1 tablespoon finely grated fresh ginger
• 1 (1.62-oz.) jar toasted sesame seeds
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup butter, melted 
• Ginger Rémoulade

Directions:

1. 1. Cut lemon in half. Squeeze juice from lemon into a 3-qt. saucepan. Add lemon halves, 2 Tbsp. salt, and 6 cups water, and bring to a boil over medium-high heat. Add salmon fillet (cut into 2 pieces, if necessary); cover and reduce heat to low. Simmer 4 minutes. (Center of salmon will be raw.) Carefully transfer salmon to a large bowl, and cool completely (about 10 minutes). Remove and discard skin, and flake salmon.
2. 2. Preheat oven to 425°. Stir 1/2 cup panko and next 11 ingredients into flaked salmon.
3. 3. Stir together melted butter and remaining 2 cups panko. Spoon 1 tsp. panko mixture into each cup of a lightly greased 24-cup miniature muffin pan. Add 1 Tbsp. salmon mixture to each muffin cup. Top each with 1 tsp. panko mixture.
4. 4. Bake, in batches, at 425° for 10 minutes or until topping is golden brown. Serve warm with Ginger Rémoulade.

Note: We tested with McCormick Gourmet Collection Toasted Sesame Seed.
Total time does not include Ginger Rémoulade.
Make Ahead: Prepare recipe as directed. Cool completely, and freeze in zip-top plastic bags. Bake at 350° for 10 to 15 minutes or until warm.

Marian Cooper Cairns, Southern Living
DECEMBER 2013

Chicks in a Blanket

Dough-wrapped chicken-apple sausages are best fresh from the oven, so bake one batch at a time and serve warm.

Ingredients:

• 1 (8-oz.) can refrigerated crescent rolls
• 1 (12-oz.) package mini smoked chicken-and-apple sausages (24 links)
• Parchment paper
• 1 egg yolk, lightly beaten 
• 1 tablespoon sesame seeds (optional)
• 1 tablespoon poppy seeds (optional)
• 1 tablespoon fennel seeds (optional)
• Spicy Mustard Sauce

Directions:

1. Preheat oven to 375°. Unroll crescent rolls; separate into triangles. Cut each triangle into 3 long triangles.

2. Place 1 sausage link on wide end of each triangle; roll up triangles around sausages, starting at wide end. Place, point sides down, on a parchment paper-lined baking sheet.

3. Brush rolls with egg yolk. If desired, stir together sesame seeds and next 2 ingredients, and sprinkle over rolls.

4. Bake at 375° for 14 to 15 minutes or until golden brown. Serve with Spicy Mustard Sauce.

Note: We tested with Aidells Chicken & Apple Sausage Minis.

Sara Foster, Southern Living DECEMBER 2013

Buttery Toasted Pecans

Patiently roasting pecans (the entire 25 minutes!) at 325° to coax out their flavor and essential oils takes them from good to great.

Ingredients:

• 1/4 cup butter, melted
• 4 cups pecan halves
• 1 tablespoon kosher salt
• 1/2 teaspoon ground red pepper

Directions:

1. Preheat oven to 325°. Toss together butter and pecans. Spread pecans in a single layer in a jelly-roll pan; bake 25 minutes or until toasted and fragrant, stirring halfway through. Remove from oven, and sprinkle with salt and pepper, tossing to coat. Cool completely. Store up to 1 week.

Julia Reed, Southern Living DECEMBER 2013

Bacon-Grits Fritters

Grits are treasured like gold in the South. These Bacon-Grits Fritters are the perfect Southern delicacy to introduce to your family and friends. Watch them quickly disappear


Ingredients:

• 1 cup uncooked quick-cooking grits
• 4 cups milk
• 1 teaspoon salt
• 1 1/2 cups (6 oz.) shredded extra-sharp white Cheddar cheese
• 1/2 cup cooked and finely crumbled bacon (about 8 slices)
• 2 green onions, minced
• 1/2 teaspoon freshly ground pepper
• 2 large eggs
• 3 cups Japanese breadcrumbs (panko)
• Vegetable oil

Directions:

1. Prepare grits according to package directions, using 4 cups milk and 1 tsp. salt. Remove from heat, and let stand 5 minutes. Stir in cheese and next 3 ingredients, stirring until cheese is melted. Spoon mixture into a lightly-greased 8-inch square baking dish or pan, and chill 4 to 24 hours.

2. Roll grits into 1 1/2-inch balls. Whisk together eggs and 1/4 cup water. Dip balls in egg wash, and roll in breadcrumbs.

3. Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225° oven up to 30 minutes. Serve warm.

Make ahead: Prepare recipe as directed through Step 2. Cover and chill in a single layer up to 4 hours. Fry as directed. You may also prepare through Step 2 and freeze on a baking sheet for 30 minutes or until firm. Transfer to a zip-top plastic bag, and freeze. Cook frozen fritters as directed in Step 3, increasing cooking time to 5 to 6 minutes or until golden and centers are thoroughly heated.

Southern Living  DECEMBER 2010

Curried Chicken Tea Sandwiches

This top-rated recipe was made to serve to a crowd. You and your guests will rave over the distinctive combination of ingredients such as cream cheese, curried chicken, orange marmelade and flaked coconut over wheat bread.

Ingredients:

• 1/2 cup flaked coconut
• 1/2 cup chopped almonds
• 1 (8-ounce) package cream cheese, softened
• 2 tablespoons orange marmalade
• 1 1/2 teaspoons curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups diced cooked chicken
• 12 (1/2-inch-thick) pumpernickel, wheat, or white bread slices
• 3 tablespoons diced green onions

Directions:

1. Bake coconut and almonds in shallow baking pans at 350°, stirring occasionally, 5 to 10 minutes or until toasted.
2. Stir together cream cheese and next 4 ingredients; gently stir in chicken. Spread evenly on bread slices; trim crusts, and cut each slice into 3 strips. Sprinkle evenly with coconut, almonds, and green onions.

Southern Living  JANUARY 1997

Sweet Potato Squares With Lemon-Garlic Mayonnaise

For a hearty, fun appetizer, arrange cubes of sweet potato and pieces of smoked sausage on skewers and serve with a lemon-garlic mayonnaise. Serve warm or at room temperature. If you choose to serve the squares warm, prepare the mayonnaise first.

Ingredients:

• 2 pounds sweet potatoes, peeled and cut into 32 (1-inch) cubes
• 2 tablespoons olive oil
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 pound spicy smoked sausage, cut into 32 (1/2-inch) pieces
• 32 wooden picks
• Lemon-Garlic Mayonnaise
• Garnish: fresh thyme sprigs

Directions:

1. Preheat oven to 450°. Place sweet potato cubes on a lightly greased 15- x 10-inch jelly-roll pan. Drizzle potatoes with 2 Tbsp. oil, and sprinkle with pepper and salt. Toss to coat.

2. Bake at 450° for 15 to 20 minutes, turning cubes twice.

3. Cook sausage in a large nonstick skillet over medium-high heat 3 to 4 minutes on each side or until browned. Drain on paper towels.

4. Place 1 sausage slice on top of 1 sweet potato cube; secure with a wooden pick. Repeat with remaining sausage slices and potato cubes. Serve with Lemon-Garlic Mayonnaise. Garnish, if desired.

Source: Anne Trulock, Madison, Georgia, Southern Living  SEPTEMBER 2008

Curried Shrimp Tarts

Ready-made pastry shells make preparation of these tarts super-fast. Simply spoon a shrimp-and-cream-cheese mixture and jarred mango chutney into the shells. Top with chopped fresh chives and toasted sweetened coconut.

Ingredients:

• 1 cup chopped cooked shrimp
• 1/2 (8-oz.) package cream cheese, softened
• 3 tablespoons chopped green onions
• 1 tablespoon fresh lime juice
• 3/4 teaspoon curry powder
• 1/4 teaspoon ground red pepper
• 15 mini-phyllo pastry shells
• 2 1/2 tablespoons jarred mango chutney
• Toppings: chopped fresh chives, toasted sweetened flaked coconut

Directions:

1. Stir together first 6 ingredients. Spoon mixture into pastry shells. Spoon 1/2 tsp. mango chutney over each tart; sprinkle with desired toppings.

Source: Recipe inspired by April Cox, Charleston, South Carolina, Southern Living  APRIL 2010

Brown Sugar Fruit Dip

Choose any fresh, seasonal fruit to pair with this creamy dip. We prefer strawberries, pineapple, and grapes. Adding a hint of coffee liqueur to the dip gives it an extra kick of flavor.

Ingredients:

• 1/2 cup firmly packed brown sugar
• 1 (8-oz.) package cream cheese, softened
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/3 cup coffee liqueur (optional)
• 1 cup frozen whipped topping, thawed
• Garnish: brown sugar
• Assorted fruit

Directions:

1. Beat brown sugar and cream cheese at medium speed with an electric mixer until smooth. Add sour cream, vanilla, and, if desired, coffee liqueur, beating until blended and smooth; fold in whipped topping. Cover and chill 4 hours. Garnish, if desired. Serve with assorted fruit.

Note: For testing purposes only, we used Kahlúa for coffee liqueur.

Source: Sami Cameron, Corpus Christi, Texas, Southern Living  JULY 2007

Warm Turnip Green Dip

It's Southern tradition to have a little hot sauce with your turnip greens, so be sure to offer guests several brands to choose from on the side.

Ingredients:

• 5 bacon slices, chopped
• 1/2 medium-size sweet onion, chopped
• 2 garlic cloves, chopped
• 1/4 cup dry white wine
• 1 (16-oz.) package frozen chopped turnip greens, thawed
• 12 ounces cream cheese, cut into pieces
• 1 (8-oz.) container sour cream
• 1/2 teaspoon dried crushed red pepper
• 1/4 teaspoon salt
• 3/4 cup freshly grated Parmesan cheese
• Garnish: dried crushed red pepper
• Assorted crackers, flatbread, and gourmet wafers

Directions:

1. Preheat oven to broil. Cook bacon in a Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.

2. Sauté onion and garlic in hot drippings 3 to 4 minutes. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in turnip greens, next 4 ingredients, and 1/2 cup Parmesan cheese. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish. (Make certain that you use a broiler-safe baking dish.) Sprinkle with remaining 1/4 cup Parmesan cheese.

3. Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle with bacon. Garnish, if desired. Serve with assorted crackers, flatbread, and wafers.

Note: To make ahead, prepare recipe as directed through Step 2. Cover and chill 8 hours. Bake, covered with aluminum foil, at 350° for 30 minutes. Uncover and bake 30 minutes. Sprinkle with bacon. Serve with assorted crackers and chips.

Warm Spinach-Artichoke Dip: Substitute 2 (10-oz.) packages frozen spinach, thawed and drained, and 1 (14-oz.) can quartered artichoke hearts, drained and coarsely chopped, for turnip greens. Proceed with recipe as directed.

Southern Living DECEMBER 2008

Mini Crab Cakes

Garlic-Chive Sauce and a squeeze of lemon juice add zesty flavor to Mini Crab Cakes.

Ingredients:

• 1 (8-oz.) package fresh lump crabmeat, drained
• 3 whole grain white bread slices
• 1/3 cup light mayonnaise
• 3 green onions, thinly sliced
• 1 teaspoon Old Bay seasoning
• 1 teaspoon Worcestershire sauce
• 2 large eggs, lightly beaten
• Vegetable cooking spray
• Salt to taste
• Garlic-Chive Sauce
• Garnish: lemon slices

Directions:

1. Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)

2. Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).

3. Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.) Serve with Garlic-Chive Sauce. Garnish, if desired.

Note: For testing purposes, we used Sara Lee Soft & Smooth Whole Grain White Bread.

Note: Nutritional analysis does not include salt to taste.

Source: Sherry Little, Sherwood, Arkansas, Southern Living  MAY 2009

Sweet-'n'-Salty Honey Cheese Spread

Sweet-'n'-Salty Honey Cheese Spread is ready in only 10 minutes, perfect for last-minute company. A generous drizzle of the sticky sweetener is the finishing touch. Serve with assorted crackers.

Ingredients:

• 1 (10.5-oz.) goat cheese log
• 1/2 cup roasted, salted sunflower seeds
• 1/3 cup honey
• 1 pt. fresh raspberries, blackberries, or blueberries 
• Garnish: fresh mint leaves
• Assorted crackers

Directions:

1. 1. Press or roll goat cheese log in sunflower seeds, thoroughly covering cheese, including ends. Arrange cheese on a serving platter with any remaining sunflower seeds. Drizzle with honey. Sprinkle with berries. Garnish, if desired. Serve immediately with assorted crackers.
2. Note: Nutritional analysis includes raspberries.

Source: Buffy Hargett, Birmingham, Alabama, Southern Living  APRIL 2009