3.

Add shrimps and cook until shrimps change in

1.Shrimp, walnut, and
color. Remove from heat. When shrimps are
mozzarella dip cold enough to handle, chop the shrimps.

4. Toss in the chopped shrimps into the

dressing. Transfer on an oven proof dish.
Sprinkle with mozzarella

cheese before broiling in an oven or oven

toaster until cheese is melted.

Ingredients:
1 can NESTLÉ® cream 300g

1 sachet chopped water chestnuts

½ cup chopped wallnuts

2 tbsp cooking oil

1 piece onion, chopped

¼ kg shrimps, shelled and deveined

½ cup mozzarella cheese

Procedure:
1. Combine NESTLÉ Cream with MAGGI MAGIC
SARAP, chestnuts and walnuts. Mix well to fully
incorporate. Set aside.

2. In a pan, heat cooking oil. Sauté onions and

cook until translucent.
2.Nacho Potato Skins 2.Brush both sides of the potato pieces
with the 1/4 cup butter or margarine.
Sprinkle the insides with seasoned salt and
ground red pepper. Place potato pieces,
skin sides up, on the unheated rack of a
broiler pan. Broil 3 to 4 inches from heat
for 3 minutes.
3.Turn potato pieces skin sides down.
Sprinkle with shredded cheese. Broil 2
minutes more. Arrange the potato pieces
on a heated serving platter. Serve with
desired toppers. Makes 24 servings.

Ingredients:
6 medium potatoes, such as russet (2 pounds)

Cooking oil, shortening, butter, or margarine

1/4 cup butter or margarine, melted

1/4 teaspoon seasoned salt

Ground red pepper

4 ounces co-jack cheese, cheddar cheese, or

Monterey Jack cheese with peppers, shredded
(1 cup)

Toppers such as dairy sour cream, salsa,

guacamole, chopped tomato, chopped sweet
pepper, sliced pitted ripe olives

Procedure:

1.Heat oven to 425 degree F. Thoroughly

scrub potatoes; pat dry. Rub with cooking
oil, shortening, butter, or margarine; prick
potatoes with a fork. Bake for 40 to 60
minutes or till tender. Cut potatoes
lengthwise into quarters. Scoop out the
pulp, leaving 1/4-inch-thick shells. Reserve
the pulp for mashed potatoes or another
use.
 3. Pick-a-Topper Flatbreads wooden spoon, stir in as much of the remaining
flour as you can.

3.Turn out dough onto a lightly floured surface.

Knead in enough of the remaining flour to make
a soft dough that is smooth and elastic (3 to 5
minutes).

4.Place dough in an oiled bowl, turning once to

grease surface of dough. Cover bowl with
plastic wrap and let rise in a warm place until
double in size (45 to 60 minutes).

5.Punch down dough. Turn out dough onto a

lightly floured surface. Divide dough into nine
equal portions. Cover and let rest for 10
Ingredients: minutes. Roll each portion into a 4-inch oval.
(Cover remaining dough while working so it
1 1/4 cups warm water (105 degrees F to 115 does not dry out.)
degrees F)
6.Sprinkle a baking sheet with cornmeal. Place
2 tablespoons olive oil three of the ovals, on the prepared baking
sheet. Top each oval with a desired topper.
1 package active dry yeast
Bake in a 450 degrees oven about 10 minutes or
1 teaspoon sugar until golden. Repeat with the remaining dough
ovals.
3 1/4-3 1/2 cups all-purpose flour

1 teaspoon salt

Cornmeal

Toppings (such as apple-bacon, sweet potato-

sage, and more)

Procedure:
1.In a medium bowl, combine the warm water,
olive oil, yeast and sugar. Stir to dissolve yeast.
Let stand about 10 minutes or until foamy.

2.Meanwhile, in a large bowl, combine 2 3/4

cups of the flour and the salt. Stir yeast mixture
into flour mixture until combined. Using a
4. Green Goddess Dip Vegetable dippers such as Belgian endive, baby
romaine lettuce ribs, blanched asparagus
spears, radishes, and/or green onions

Procedure:
1.In a large food processor or blender combine
egg product, lemon juice, mustard, and garlic;
cover and process or blend until combined.
With the processor or blender running, add oil
in a thin, steady stream. (When necessary, stop
and scrape down sides of blender.)

2.Add anchovies, parsley, tarragon, chives, and

green onions; pulse until blended. Add the
Ingredients: softened cream cheese and vinegar; pulse to
incorporate. Cover and chill for at least 1 hour
1/3 cup refrigerated or frozen egg product,
to blend flavors. Season to taste with salt.
thawed
3.Serve with vegetable dippers. Any leftover dip
2 tablespoons lemon juice may be stored, covered, in refrigerator for up to
2 teaspoons Dijon-style mustard 1 week. Makes 2-1/2 cups .
1 clove garlic, minced

1 cup canola oil

4 – 5 anchovy fillets, drained and chopped (1

Tbsp.)

1 cup loosely packed parsley leaves

¼ cup loosely packed tarragon leaves

¼ cup snipped chives

2 green onions, chopped

4 ounces cream cheese, cubed and softened

3 tablespoons tarragon vinegar

Salt
5. Spicy Salt Twists 1.Combine paprika, salt, garlic powder, onion
powder, ground ginger, cardamom, oregano,
and ground red pepper. Set aside.

2.Gently beat egg whites with water; set aside.

Lightly grease a cookie sheet; set aside.

3.Unfold the pastry sheets onto a lightly

floured surface. Brush them with some of
the egg mixture. Sprinkle one-fourth of
shredded cheese over each sheet. Fold
sheets in half and flatten to 12x6-inch
rectangles with a rolling pin. Brush tops with
more egg mixture and sprinkle each with the
remaining cheese. Sprinkle with spice mixture,
dividing it equally. Fold and flatten each into a
Ingredients: 12x4-inch rectangle; press the edges together
¾ teaspoon paprika to seal. Cut each folded sheet crosswise into
3/4-inch-wide strips. Twist ends of each strip in
½ teaspoon salt opposite directions several times. Place on
prepared cookie sheet. Brush lightly with egg
½ teaspoon garlic powder
mixture.
½ teaspoon onion powder 4.Bake in a 425 degree F oven about 12 minutes
½ teaspoon ground ginger or until golden brown. Serve warm. Makes
about 32.
½ teaspoon ground cardamom

½ teaspoon dried oregano, crushed

¼ teaspoon ground red pepper

2 egg whites

1 17 1/4 ounce package (2 sheets) frozen puff

pastry, thawed

1 ½ cups smoked Swiss and cheddar cheese (6

ounces)

3 tablespoons water

Procedure:
6. Smoky Cheese Ball

Ingredients:
2 8 ounce package cream cheese

2 cups shredded smoked cheese (cheddar,

Swiss, or Gouda)

½ cup margarine or butter

2 tablespoons milk

2 teaspoons steak sauce

1 cup finely chopped pecans or walnuts,

toasted

Assorted crackers

Procedure:
1.Combine cheeses and margarine or butter in a
medium mixing bowl; bring to room
temperature. Add milk and steak sauce; beat
until fluffy. Cover and chill for 4 to 24 hours.

2.Shape mixture into a ball. Roll in nuts. To

travel to a picnic or pot-luck, cover and
transport in an insulated cooler with ice packs.
Serve with crackers
7. Spicy Grilled Shrimp and
Nectarine Kabobs
Ingredients:
24 fresh or frozen jumbo shrimp in shells (about
1 1/2 pounds)
2 nectarines or plums, pitted and cut into eight
wedges each
3 tablespoons fresh snipped cilantro
2 teaspoons finely shredded orange peel
2 tablespoons orange juice
1 tablespoon Asian chili sauce (such as
Sriracha) or hot Thai chile sauce
1 clove garlic, minced
1/8 teaspoon salt
Orange wedges
Procedure:
1.Thaw shrimp, if frozen. Peel and devein
shrimp, removing tails if desired. Rinse shrimp;
pat dry with paper towels. Place shrimp and
nectarines in a resealable plastic bag set in a
shallow dish.
2.For marinade, in small bowl, combine
cilantro, orange peel, orange juice, chili sauce,
and garlic. Pour marinade over shrimp and
nectarines; seal bag. Marinate in refrigerator for
15 minutes to 1 hour, turning bag occasionally.
3.Drain shrimp and nectarines, discarding any
excess marinade. Thread shrimp and nectarines
onto eight 6- to 8-inch skewers*, leaving 1/4
inch between pieces. Sprinkle with salt.
4. For a charcoal grill, grill shrimp skewers on
the rack of an uncovered grill directly over
medium coals for 7 to 9 minutes or until shrimp
are opaque, turning once halfway through
grilling. (For a gas grill, preheat grill. Reduce
heat to medium. Place shrimp on grill rack over
heat. Cover; grill as above.)
5. Serve kabobs with orange wedges. Makes 4
servings (2 skewers each).
6.* If using wooden skewers, soak in water for
30 minutes before using to prevent burning on
the grill.
8. Marinated Cheese Cubes cheese with marinade to a serving bowl. Makes
12 to 16 servings

Ingredients:
1 pound Monterey Jack or provolone cheese,
cut into 3/4-inch cubes

1/2 cup extra virgin olive oil

1 1/2 teaspoons lemon zest

1/4 cup lemon juice

3 cloves garlic, sliced

1 1/2 teaspoons dried whole mixed

peppercorns, cracked, or 1/2 tsp. ground black
pepper

1 teaspoon fennel seeds, crushed

Procedure:
1.Place cheese cubes in a resealable plastic bag.
In a screw-top jar, combine oil, lemon zest and
lemon juice, garlic, peppercorns and crushed
fennel. Cover and shake well. Pour mixture over
cheese. Seal bag or cover jar. Turn to coat.
Refrigerate, covered, up to 3 days, turning
occasionally.

2.To serve, let cheese stand at room

temperature for 1 hour before serving. Transfer
9. Bacon and Cheese-Stuffed Remove pits. Fill each date with a rounded
teaspoon of the bacon mixture. Place dates
Dates filling sides up on a baking sheet. Bake,
uncovered in the preheated oven for 5 to 8
minutes or until heated through. Serve warm.
Makes 24 appetizers.

Ingredients:
2 slices bacon, crisp-cooked, drained, and finely
crumbled, or 1/4 cup chopped prosciutto (2
ounces)

1/4 cup thinly sliced green onion (2)

2 cloves garlic, minced

1/2 cup crumbled blue cheese (2 ounces)

1 3 - ounce package cream cheese, softened

2 teaspoons Dijon-style mustard

1/8 teaspoon ground black pepper

24 Medjool dates (about 16 ounces unpitted)

Procedure:
1.Preheat oven to 350F. In a medium bowl stir
together bacon, green onions, and garlic. Add
blue cheese, cream cheese, mustard, and
pepper to bacon mixture. Stir to combine.

2.Using a sharp knife, make a lengthwise slit in

each date. Spread each date open slightly.
10. Hot Artichoke Dip 2.Cover and cook on low-heat setting for 3 to 4
hours until cheese is melted and mixture is

heated through .
3.To serve, stir mixture, sprinkle with additional
Parmesan cheese, and keep warm on low-heat
setting for up to 1 hour. Serve with vegetable
dippers or toasted pita wedges. Makes 5 cups
dip.

Ingredients:
2 medium leeks, thinly sliced (2/3 cup)

1 tablespoon olive oil

2 14 ounce can artichoke hearts, drained and

coarsely chopped

2 cups light mayonnaise dressing*

1 cup chopped red sweet pepper

1 cup finely shredded Parmesan cheese

1 teaspoon Mediterranean seasoning or lemon-

pepper seasoning

Finely shredded Parmesan cheese

Vegetable dippers or toasted whole wheat pita

wedges

Procedure:
1.In a large skillet cook leeks in hot olive oil over
medium heat until tender. Place in a 3-1/2- or
4-quart slow cooker. Stir in the artichoke hearts,
light mayonnaise, sweet pepper, 1 cup
Parmesan cheese, and seasoning.
11. Charred Corn Guacamole 1/4 teaspoon kosher or sea salt or 1/8 teaspoon
salt
with Tortilla Crisps
Few drops bottled hot pepper sauce

Tortilla chips

Procedure:
1.In a small bowl, combine corn, olive oil, lemon
juice, cumin, and salt. In a shallow baking pan,
spread corn mixture. Broil corn mixture 4 to 6
inches from the heat for 5 minutes or until
lightly charred and tender. Set aside.

2.In a medium bowl, place 1 of the avocados.

Ingredients: Using a fork, mash the avocado with the lime
juice (mixture will be lumpy). Chop remaining
1/2 cup fresh corn kernels (1 ear), or frozen
avocado. Stir chopped avocado, corn mixture,
whole kernel corn, thawed
tomatoes, onion, jalapeno, snipped cilantro,
2 teaspoons olive oil salt, and hot pepper sauce into the mashed
avocado till combined. If desired, cover and chill
2 teaspoons lemon juice up to 4 hours.

1/4 teaspoon ground cumin 3.To serve, spoon guacamole into a serving
dish. Serve with tortilla chips. Makes about 2
1/8 teaspoon salt
cups.
2 small very ripe avocados, halved, seeded and
peeled

2 tablespoons lime or lemon juice

2 small garden-ripe tomatoes, seeded and finely

chopped

2 tablespoons finely chopped red onion and/or

green onions

1 fresh jalapeno pepper, seeded and finely

chopped

2 tablespoons snipped fresh cilantro or flat-leaf

parsley
12. Asparagus Fritters
Ingredients:
1 pound fresh asparagus spears
1 tablespoon kosher salt or sea salt
3 eggs, lightly beaten
1 cup milk
1 teaspoon vegetable oil
2 1/2 cups self-rising flour*
Vegetable oil for deep-fat frying
Lemon Garlic Aioli or honey
Procedure:
1.Wash asparagus. If you like, use a vegetable
peeler to scrape off the scales from the
asparagus about halfway down on spears. Take
one spear and starting at the base and working
toward the tip, bend the spear several times
until you find a place where it breaks easily;
snap off and discard woody bases. Cut
asparagus tips and only the tender spear ends
into 1-inch lengths. Measure 2 cups; set aside.
(Use the remaining (less-tender) spears in soup
or sauces.)
2.In a 4- to 5-quart Dutch oven, combine 6 cups
water and the salt. Bring to boiling. Meanwhile,
in a large bowl, combine 8 cups cold water with
some ice cubes.
3.To blanch, carefully add asparagus pieces to
boiling water; cook for 2 to 3 minutes or until
just crisp-tender. Cool quickly by plunging
asparagus into ice water for 1 minute; drain
well on several layers of paper towels. Set
aside.
4.For batter: In a medium bowl, use a wire
whisk to combine eggs, milk and the 1 teaspoon
vegetable oil. Fold in flour, 1/4 cup at time,
stirring each time to distribute ingredients.
(Batter should be thick enough to scoop with a
spoon and hold its shape.) Stir asparagus into
batter.
5.In large saucepan or deep-fat fryer, heat 3 to
4 inches oil over medium-high heat to 325
degrees . Use a rounded measuring tablespoon
of batter or a small ice cream scoop to carefully
drop asparagus mixture into hot oil. (Be
cautious of splattering oil.)
6.Fry, a few fritters at a time, for 3 to 5 minutes
or until golden, turning several times with a
metal slotted spoon. Maintain oil temperature
around 325 degrees . If browning too quickly,
lower the heat to medium. Remove fritters
from the hot oil using the slotted spoon. Drain
on wire racks set over paper towels.
7.Serve immediately with Lemon Garlic Aioli or
honey.
13. Crispy Cheesy Potato Bites 2 teaspoons finely chopped chipotle chile
peppers in adobo sauce

Procedure:
1.Line two 15x10x1-inch baking pans with
parchment paper or nonstick foil. Bake potatoes
in the prepared pans according to package
directions. Sprinkle with cheese and bake 4 to 5
minutes more or until cheese is golden brown.

2.Serve hot with toothpicks and desired

ketchup.

Ingredients:
1 30 - ounce package frozen seasoned crisp
potato rounds or 32-ounce package
fried potato nuggets

2/3 cup finely shredded Parmesan cheese or

crumbled cotija cheese

Balsamic Ketchup or Chipotle Ketchup

Balsamic Ketchup

ingredients

1 tablespoon balsamic vinegar

1 tablespoon snipped fresh basil

3/4 cup ketchup

directions

Stir balsamic vinegar and snipped fresh basil

into ketchup.

Chipotle Ketchup

ingredients

1 cup ketchup
14. Smoky Nut-Stuffed Apricots 3.Arrange bacon-wrapped apricots on a
greased or parchment paper-lined baking sheet.
Bake about 8 minutes or until heated through
and cheese is softened. Serve warm.

Ingredients:
16 dried apricots

2 ounces provolone cheese, cut into 16 small

cubes

1/8 teaspoon cayenne pepper (optional)

8 pecan or walnut halves, toasted and halved

8 slices turkey bacon, cooked according to

package directions

Procedure:
1.Preheat oven to 375 degrees F. Cut a slit in
the side of each apricot; gently pull apricot
open at the slit. If desired, in a small bowl, toss
together provolone cheese cubes and cayenne
pepper. Place a cheese piece and a pecan piece
into each apricot. Press apricots back together.

2.Cool bacon slightly; cut each slice in half

lengthwise. Wrap one bacon piece around each
stuffed apricot. Use wooden toothpicks to
secure.
15. Big Cheese Appetizer Spread mustard on top of Gouda cheese. Place
cheese, spread side down, in center of the circle
of phyllo dough.

Gently bring the edges of the pastry up and

over the cheese, pleating and pinching to seal.
Brush bundle with some of the remaining
butter.

Cut decorative designs from the phyllo

trimmings and place on the seam side of the
bundle, brushing with butter. Wrap the bundle
in clear plastic wrap or foil and freeze for 1
hour.
Ingredients:
To serve, unwrap the frozen bundle and place,
6 sheets frozen phyllo dough (18x14-inch seam side up, on a foil-lined baking sheet. Bake
rectangles), thawed in a 400 degree F. oven about 12 minutes or
until the pastry is golden brown and cheese is
1/4 cup butter, melted just softened. Let stand about 5 minutes before
serving. Serve with fruit, bread and/or crackers.
1 tablespoon sweet-hot or coarse-grain brown
Makes 6 servings.
mustard

1 7 - 8 - ounce round Gouda cheese (with

paraffin covering removed)

Pear slices, grapes, crusty bread slices, and/or

crackers

Procedure:
Unfold phyllo dough and cover with plastic
wrap. Lay a sheet of phyllo dough flat on work
surface. Brush with a little of the melted butter.
Top with another sheet of phyllo and brush with
more of the butter. Repeat with the remaining
sheets of phyllo dough and butter to make one
phyllo stack.

Carefully cut a 10- to 11-inch circle from the

phyllo stack. Cover and reserve the trimmings
to garnish the top.