So I have had these pictures on my phone for ummm about 8 months now, and I am just now blogging them! WOW am I behind! I guess that is what a new baby added to 2 other kids and a husband that works super hard to support our family does to you 🙂
These are two of my favorite easy go to party foods for when we have people over… I don’t have a CLUE where I got these recipes because it was so long ago, so if they are yours will you comment so I can give you credit? Thanks!!!
Bacon Appetizer Crescents
1 pkg (8 oz) low fat cream cheese, softened
8 slices bacon, crisply cooked & crumbled
1/3 c grated Parmesan cheese
1/4 c onion, minced
2 tsp dried parsley
1 Tbsp milk
2 cans (8 oz each) refrigerated crescent dinner rolls
Preheat oven to 375°F. Mix cream cheese, bacon, Parmesan cheese, onions, parsley and milk until well blended; set aside.
Separate each can of dough into four rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut the dough lengthwise into 4-5 equal pieces. Roll up and place on baking sheet.
Bake 12 to 15 minutes or until golden brown. Serve warm.
Spinach and Artichoke Bites
- 30 wonton wrappers
- 1 package (8 ounces) cream cheese, softened
- 1 box of frozen chopped spinach, thawed and drained
- 4 ounces marinated artichokes, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/3 cup mayo
- 1/2 teaspoon black pepper
- dash of salt
- 1 clove of garlic, minced
- freshly shredded Parmesan cheese, for garnish
Preheat oven to 350 degrees F. Lightly coat mini-muffin tins with cooking spray.
Mix cream cheese, spinach, artichokes, shredded cheese, mayo, garlic, salt and pepper in a medium sized bowl.
Line prepared mini-muffin pan with wonton wrappers, lightly pressing into place to form a cup. Using a small spoon, fill each cup with mixture almost to the top.
Bake for 8-10 minutes, until edges are browned and crisp and the filling is hot and melty. Top with Parmesan cheese and let cool for about 5 minutes before serving
Not Pictured but AMAZING as well:
Jalepeno Popper Spread
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
4 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese
panko bread crumbs
Preheat oven to 375
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a 8×8 dish, and sprinkle with Parmesan cheese and panko bread crumbs.
Bake until bubbly and panko starts browning…about 20 minutes.
24 whole fresh button mushrooms
3-4 cloves garlic, coarsely chopped
2 tsp. vegetable oil
8 oz. cream cheese, softened
¼ cup grated Parmesan cheese
¼ tsp. pepper
¼ tsp. onion powder
¼ tsp. cayenne pepper
Bread crumbs and minced fresh herbs, for garnish (optional)
Preheat the oven to 350° F. Lightly grease a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully remove the stems from the mushroom caps, setting the caps aside for later. Add the stems to the bowl of a food processor. Add the garlic to the food processor as well, and pulse in brief bursts until them mushroom stems and garlic are finely chopped.
Heat the oil in a large skillet over medium heat. Add the chopped mushroom stems and garlic and cook until all the moisture has disappeared, about 5-7 minutes. Lower the heat to medium-low. Stir in the cream cheese, Parmesan cheese and spices. Stir together until the mixture is smooth and creamy; remove from the heat. Using a small spoon, fill each mushroom cap with a generous amount of filling. Arrange the mushroom caps on the prepared baking sheet. Top with bread crumbs, if desired. Bake for 20 minutes or until the mushrooms are hot and liquid starts to form under the caps. Transfer to a serving platter, garnish with fresh herbs if using and serve immediately.