4/16/2012 Featured Recipe 16 Apr 12

PEANUT BUTTER DIP
- from tasteofhome.com

  • 1/2 cup vanilla yogurt
  • 1/2 cup peanut butter
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup miniature semisweet chocolate chips
  • Apple wedges and miniature pretzels

In a small bowl, just combine the yogurt, peanut butter and cinnamon, then stir in chocolate chips. Serve with apples and pretzels. This makes 1 cup.

 

CHICKEN NUT PUFFS
- from tasteofhome.com

  • 1-1/2 cups finely chopped cooked chicken
  • 1/3 cup chopped almonds, toasted
  • 1 cup chicken broth
  • 1/2 cup canola oil
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon seasoned salt
  • 1/2 to 1 teaspoon celery seed
  • 1/8 teaspoon cayenne pepper
  • 1 cup all-purpose flour
  • 4 eggs

Combine the chicken and almonds; set aside. In a saucepan, combine the next seven ingredients; bring to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.

Add the eggs, one at a time, beating well after each. Beat until smooth. Stir in the chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450° for 12-14 minutes or until golden brown. Serve warm. This makes 6 dozen.

BUFFET MEATBALLS
- from tasteofhome.com

  • 1 cup grape juice
  • 1 cup apple jelly
  • 1 cup ketchup
  • 1 8 oz. can tomato sauce
  • 1 64 oz. package frozen fully cooked Italian meatballs

In a small saucepan, combine the juice, jelly, ketchup and tomato in sauce. Cook and stir over medium heat until jelly is melted; remove from the heat.

Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and gently stir to coat. Cover and cook on low for 4-5 hours or until heated through. This makes about 11 dozen.

That’s so easy – and so perfect for a party! I’ve also had them for dinner, with mashed potatoes and some colorful vegetables.

 

BROCCOLI-CHEDDAR SPREAD
- from tasteofhome.com

  • 4 cups chopped fresh broccoli
  • 1 tablespoon water
  • 2 cups (or 16 ounces) reduced-fat sour cream
  • 1/2 cup plus 1 tablespoon shredded reduced-fat cheddar cheese, divided
  • 1 envelope vegetable soup mix
  • Pita chips or reduced-fat crackers

Place the broccoli and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. In a large bowl, combine the sour cream, 1/2 cup cheese and soup mix. Gently stir in broccoli. Transfer to an ungreased shallow 1-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with pita chips or crackers. Yield: 3 cups.