9
stuffed
morsels
Give a new twist to ever-popular deviled eggs or stuffed mushrooms, or discover vibrant, fresh-tasting ways to fill dates, tomatoes, peppers, endive, and more.
lemon-dill crabmeat salad on cucumber rounds
pesto chicken salad in mini peppers
mushrooms filled with ham and blue cheese
sensational stuffed portobellos
gougères with assorted fillings
bacon- and cheese-stuffed dates
petite pesto- parmesan potatoes
twice-baked potatoes with comté cheese
shrimp- and bacon-stuffed baby potatoes
blue cheese–stuffed endive
start to finish: 30 minutes makes: 18 servings (2 filled leaves per serving)
For a dramatic presentation, nestle red Belgian endive leaves inside regular Belgian endive leaves, then spoon the cheese mixture into the leaves. You’ll need two to three heads of each type of Belgian endive.
1 8-ounce tub fat-free cream cheese
1⁄2 cup crumbled blue cheese (2 ounces)
1⁄4 cup finely chopped green onion or fresh chives
2 slices bacon, crisp cooked, drained, and crumbled
2 tablespoons hazelnuts (filberts) or walnuts, toasted and finely chopped*
36 Belgian endive leaves (about 3 heads)
1 In a medium bowl combine cream cheese, blue cheese, green onion, bacon, and nuts.
2 Spoon 2 teaspoons of the cheese mixture into each Belgian endive leaf.
nutrition facts per serving: 35 cal., 2 g total fat (1 g sat. fat), 6 mg chol., 71 mg sodium, 1 g carb., 0 g dietary fiber, 3 g protein.
*note: To toast hazelnuts, preheat oven to 350°F. Spread hazelnuts in a single layer in a shallow baking pan. Bake for about 10 minutes or until toasted, stirring once. Place the warm nuts on a clean kitchen towel. Rub the nuts with the towel to remove the loose skins.
make-ahead directions: Prepare as directed in Step 1. Cover and chill for up to 4 hours. Continue as directed in Step 2.
lemon-dill crabmeat salad on cucumber rounds
prep: 15 minutes chill: 1 hour makes: 6 to 8 servings (about 32 rounds)
Score the cucumber for a striking presentation. Simply run a fork lengthwise across the surface to form a decorative pattern.
1 61⁄2-ounce can lump crabmeat, drained, or 8 ounces peeled, deveined, cooked shrimp, finely chopped, rinsed, and patted dry
1⁄4 cup mayonnaise
1 green onion, finely chopped
1 tablespoon finely snipped fresh dill
1 teaspoon finely shredded lemon peel
1⁄4 teaspoon bottled hot pepper sauce
1⁄8 teaspoon salt
1 English cucumber, cut into 1⁄2-inch-thick slices and chilled
Paprika
Fresh dill sprigs (optional)
1 In a medium bowl combine crabmeat, mayonnaise, green onion, snipped dill, lemon peel, hot pepper sauce, and salt. Cover and chill for 1 hour or up to 8 hours.
2 If desired, lightly salt cucumber slices. Spoon some of the crabmeat mixture onto chilled cucumber rounds. Sprinkle each with paprika. If desired, garnish with dill sprigs.
nutrition facts per serving: 103 cal., 8 g total fat (1 g sat. fat), 31 mg chol., 203 mg sodium, 1 g carb., 0 g dietary fiber, 7 g protein.
stuffed mushrooms
oven: 425°F makes: 24 appetizers
To prepare these appetizers, start with 24 fresh cremini or white mushrooms, 11⁄2 to 2 inches in diameter. Preheat oven to 425°F. Lightly coat a 15×10×1-inch baking pan or baking sheet with nonstick cooking spray; set aside. Rinse and drain mushrooms. Remove stems. Place, stem sides down, in prepared pan. Bake for 5 minutes. Turn mushrooms stem sides up. Divide desired filling among caps. Bake for 8 to 10 minutes more or until heated through.
blackberry mash: Combine 11⁄2 cups chopped blackberries, 1⁄4 cup chopped toasted walnuts, 2 tablespoons crumbled blue cheese, and 1 teaspoon snipped fresh rosemary.
curried rice: Combine 1⁄2 cup cooked rice, 1 tablespoon bottled plum sauce, 1 teaspoon seasoned rice vinegar, and 1⁄2 teaspoon green curry paste. Top filled caps with cooked shrimp and snipped fresh chives.
tomato tapenade: In a small bowl combine 1 cup chopped, seeded tomato; 1⁄2 cup chopped kalamata olives; 2 tablespoons crumbled feta cheese; 1 clove garlic, minced; and 1 teaspoon snipped fresh basil.
mustard corn: In a small saucepan cook 1 cup fresh or frozen whole kernel corn and 1⁄2 cup diced sweet pepper in 1 tablespoon butter or margarine. Stir in 1⁄2 cup milk, 1 tablespoon stone-ground mustard, 2 teaspoons all-purpose flour, and 1⁄4 teaspoon salt. Cook and stir until thickened and bubbly.
ham and grits: Cook 1⁄4 cup regular (hominy) grits according to package directions. Combine grits, 1⁄2 cup shredded sharp cheddar cheese, 1⁄2 cup diced cooked ham, and 1⁄4 cup sliced green onions.
caramelized onion: In a large skillet cook 6 cups thinly sliced onions with 3 tablespoons butter or margarine, 1 tablespoon snipped fresh thyme, and salt and black pepper to taste until onions are golden. Stir in 1⁄4 cup toasted pine nuts.
spinach-stuffed mushrooms
prep: 30 minutes bake: 10 minutes oven: 425°F makes: 24 appetizers
Heaped with a savory cheese and meat or shrimp filling, these sensational appetizers take stuffed mushrooms to a whole new level.
24 large mushrooms (11⁄2 to 2 inches in diameter)
2 tablespoons olive oil
Salt
Ground black pepper
8 ounces bulk hot Italian sausage
1⁄4 cup finely chopped onion
1⁄4 cup finely chopped red sweet pepper
1 clove garlic, minced
1 cup fresh spinach, chopped
1⁄4 cup finely shredded Parmesan cheese
1⁄4 cup fine dry breadcrumbs
1 Preheat oven to 425°F. Lightly rinse mushrooms; pat dry with paper towels. Remove stems and chop; set aside. Lightly grease a baking sheet. Place mushroom caps stem side up on prepared baking sheet. Brush caps with oil. Sprinkle with salt and black pepper.
2 In a 12-inch skillet cook chopped mushroom stems, sausage, onion, sweet pepper, and garlic over medium heat until sausage browns, stirring occasionally. Stir in spinach until wilted. Stir in Parmesan cheese and breadcrumbs. Remove from heat. Spoon sausage mixture into mushroom caps.
3 Bake for 10 to 12 minutes or until stuffing is brown and mushrooms are tender.
nutrition facts per appetizer: 56 cal., 4 g total fat (2 g sat. fat), 7 mg chol., 179 mg sodium, 2 g carb., 0 g dietary fiber, 3 g protein.
chicken-, bacon-, and asiago-stuffed mushrooms: Prepare as directed, except substitute 8 ounces ground chicken for the Italian sausage, 1⁄4 cup Asiago cheese for the Parmesan cheese, and 1⁄4 cup golden raisins for the red sweet pepper. Add 2 slices bacon, crisp cooked, drained, and crumbled, to the cooked chicken mixture. Stir in 1⁄4 teaspoon salt.
shrimp- and gouda- stuffed mushrooms: Prepare as directed, except omit the Italian sausage, red sweet pepper, spinach, Parmesan cheese, and dry breadcrumbs. Cook chopped mushroom stems, onion, and garlic over medium heat for 6 to 8 minutes or until tender. Cool slightly. Stir in 8 ounces peeled, deveined, and cooked shrimp, chopped; 1⁄2 cup soft breadcrumbs; 1 egg, slightly beaten; 1⁄2 teaspoon finely shredded lemon peel, and 2 ounces Gouda cheese, shredded. (Makes 1⁄2 cup.)
horseradish-stuffed mushrooms
prep: 30 minutes bake: 13 minutes oven: 425°F makes: 24 appetizers
To clean fresh mushrooms, wipe them with a clean, damp cloth or rinse them lightly, then dry gently with paper towels.
24 large white or cremini mushrooms (11⁄2 to 2 inches in diameter)
3 tablespoons olive oil
1⁄3 cup chopped onion
2 3-ounce packages cream cheese, cut up
3 to 4 teaspoons prepared horseradish
Desired garnishes (snipped fresh chives, Italian parsley, basil, or cooked bacon pieces)
1 Preheat oven to 425°F. Clean mushrooms. Remove stems and chop. Reserve 3⁄4 cup stems, discarding the rest. Place mushroom caps, stem side down, on a 15×10×1-inch baking pan. Lightly brush mushroom caps with 1 tablespoon of the oil. Bake for 5 minutes. Carefully place mushroom caps, stem side down, on a double thickness of paper towels to drain while preparing filling; set aside.
2 For filling, in a large skillet heat the remaining 2 tablespoons oil over medium heat. Cook chopped mushroom stems and onion in hot oil for about 8 minutes or until onion is tender, stirring occasionally. Remove from heat. Add cream cheese and horseradish. Let stand for 2 minutes. Stir until combined.
3 Place mushroom caps, stem sides up, in the same baking pan. Use a spoon to mound filling into mushroom caps. Bake for 8 to 10 minutes or until heated through and cheese is slightly browned. Sprinkle with desired garnishes.
nutrition facts per appetizer: 46 cal., 5 g total fat (2 g sat. fat), 8 mg chol., 24 mg sodium, 1 g carb., 0 g dietary fiber, 1 g protein.
make-ahead directions: Clean mushrooms and chop stems and onions several hours ahead. Cover and chill until ready to use.
pesto chicken salad in mini peppers
start to finish: 35 minutes makes: 20 servings
If you can’t find mini sweet peppers, roma tomatoes are an excellent alternative. Or use the chicken salad to fill half peppers and half tomatoes for more variety on the party tray.
20 mini sweet peppers (11⁄2 to 2 inches long)
1 cup chopped cooked chicken
2 tablespoons finely chopped onion
2 tablespoons finely chopped yellow or red sweet pepper
3 tablespoons purchased pesto
2 tablespoons mayonnaise
1⁄8 teaspoon ground black pepper
1 To make pepper shells, cut off one-third of peppers lengthwise, leaving stems on shell portion. Finely chop some of the removed pepper and use for the salad (reserve remaining sweet pepper for another use). Remove seeds and membranes from pepper shells.
2 For salad, in a small bowl combine chicken, onion, and chopped sweet pepper. In a small bowl stir together pesto, mayonnaise, and black pepper. Add mayonnaise mixture to chicken mixture, stirring to combine.
3 To serve, spoon some chicken mixture into each pepper portion. Arrange on a platter.
nutrition facts per serving: 45 cal., 3 g total fat (0 g sat. fat), 8 mg chol., 32 mg sodium, 2 g carb., 0 g dietary fiber, 3 g protein.
make-ahead directions: Prepare filled vegetables as directed. Arrange on a serving platter. Cover with plastic wrap; chill peppers in the refrigerator for up to 2 hours and tomatoes for up to 1 hour.
pesto chicken salad in tomato shells: Cut 8 to 10 small roma tomatoes in half lengthwise. Scoop out and discard the tomato pulp, leaving 1⁄4-inch-thick shells. Place tomato shells, cut sides down, on paper towels to drain. Let stand for 30 minutes. Just before serving, spoon some chicken salad into each tomato shell. Arrange on a serving platter. Makes 16 to 20 appetizers.
cheese-piped peppers
start to finish: 20 minutes makes: 36 servings
Create a colorful grouping by choosing a small sweet pepper of each color to cradle the tangy goat cheese filling.
6 ounces soft goat cheese
1 tablespoon milk
2 tablespoons snipped fresh herbs (such as chives, basil, and/or thyme)
1⁄4 teaspoon ground black pepper
2 large red, green, and/or yellow sweet peppers
Fresh herb sprigs (optional)
1 In a small bowl combine goat cheese, milk, snipped herbs, and black pepper.
2 Spoon cheese mixture into a piping bag fitted with a 1⁄2-inch star tip (or into a plastic bag with a corner snipped off).
3 Remove stems, seeds, and membranes from sweet peppers. Cut each pepper into 1-inch-wide strips; cut strips into 11⁄2- to 2-inch-long pieces.
4 To serve, pipe cheese mixture onto sweet pepper pieces. If desired, garnish with herb sprigs.
nutrition facts per serving: 15 cal., 1 g total fat (1 g sat. fat), 2 mg chol., 18 mg sodium, 1 g carb., 0 g dietary fiber, 1 g protein.
make-ahead directions: Prepare as directed in Step 1. Cover and chill for up to 24 hours. Continue as directed.
mushrooms filled with ham and blue cheese
prep: 25 minutes bake: 13 minutes oven: 425°F makes: 24 appetizers
This tasty take on stuffed mushrooms will be the biggest hit at your next party. The fine breadcrumbs in the filling add a little crunch to each bite.
24 large mushrooms (about 2 inches in diameter)
1 tablespoon olive oil
1⁄2 cup finely chopped cooked ham
1⁄3 cup fine dry breadcrumbs
1⁄4 cup crumbled blue cheese (1 ounce)
2 tablespoons snipped fresh parsley
2 tablespoons olive oil
2 cloves garlic, minced
1⁄8 teaspoon cayenne pepper
1 Preheat oven to 425°F. Lightly rinse mushrooms; pat dry with paper towels. Remove stems and reserve for another use. Place mushroom caps, stem side up, in a shallow baking pan. Lightly brush rounded sides of the mushroom caps with the 1 tablespoon oil; set aside.
2 In a small bowl combine ham, breadcrumbs, blue cheese, parsley, the 2 tablespoons oil, garlic, and cayenne pepper. Spoon ham mixture into mushroom caps.
3 Bake for 13 to 15 minutes or until mushrooms are tender and filling is hot.
nutrition facts per appetizer: 36 cal., 3 g total fat (1 g sat. fat), 3 mg chol., 72 mg sodium, 2 g carb., 0 g dietary fiber, 2 g protein.
make-ahead directions: Prepare as directed through Step 2. Cover and chill for up to 12 hours. Bake as directed in Step 3.
sensational stuffed portobellos
prep: 20 minutes broil: 5 minutes makes: 12 servings
Stuffed mushrooms take on a meatier, earthier style when prepared with large portobellos. Italian cheese and pesto studded with chopped peppers and nuts fill the mushroom halves.
6 4- to 5-inch fresh portobello mushroom caps
3⁄4 cup bottled roasted red sweet pepper, drained and cut into strips
1⁄4 cup purchased basil pesto
11⁄2 ounces sliced pepperoni, coarsely chopped
1⁄3 cup walnuts, toasted and chopped
1⁄8 to 1⁄4 teaspoon crushed red pepper
1 cup shredded Italian cheese blend
1 Preheat broiler. Remove and discard stems and gills from mushroom caps. Arrange mushroom caps, stem side up, in an shallow baking pan. Broil 3 to 4 inches from the heat for 4 minutes.
2 Meanwhile, for filling, in a medium bowl combine sweet pepper, pesto, pepperoni, walnuts, and crushed red pepper. Spoon sweet pepper mixture evenly into mushroom caps. Sprinkle with cheese.
3 Broil for 1 to 2 minutes more or until filling is heated through. To serve, cut each mushroom cap in half.
nutrition facts per serving: 132 cal., 11 g total fat (2 g sat. fat), 12 mg chol., 166 mg sodium, 5 g carb., 1 g dietary fiber, 7 g protein.
gougères with assorted fillings
prep: 25 minutes bake: 20 minutes cool: 10 minutes oven: 400°F makes: 60 puffs
Hailing from France, gougères (goo-ZHAIR) are savory cream puffs traditionally flavored with Gruyére cheese. Each filling below makes enough to fill half the gougères. Choose two fillings to give your guests a duo of irresistible options.
11⁄2 cups water
1⁄2 cup butter, cut into pieces
1⁄2 teaspoon salt
11⁄2 cups all-purpose flour
5 eggs
11⁄2 cups shredded Gruyère, Comté, Emmentaler, or white cheddar cheese
4 teaspoons Dijon-style mustard
1⁄2 teaspoon ground white pepper
1⁄8 teaspoon cayenne pepper
2 recipes desired filling
1 Preheat oven to 400°F. Lightly grease two large baking sheets; set aside. In a medium saucepan combine the water, butter, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Transfer to a large mixing bowl. Cool for 10 minutes.
2 Add eggs, one at a time, beating with a wooden spoon after each addition until well combined. Stir in Gruyère cheese, mustard, white pepper, and cayenne pepper.
3 Drop dough in 1-inch mounds about 11⁄2 inches apart onto the prepared baking sheets. Bake for 20 minutes or until puffed, golden brown, and firm. Transfer puffs to wire racks and cool completely.
4 To fill with desired filling, cut puffs in half horizontally with a serrated knife. Spoon filling into the bottom half of each puff. Replace top. Serve immediately or cover and chill for up to 2 hours.
nutrition facts per puff: 43 cal., 3 g total fat (2 g sat. fat), 25 mg chol., 44 mg sodium, 2 g carb., 0 g dietary fiber, 2 g protein.
cheddar-chicken-pecan filling: Finely chop 1 cup purchased deli chicken salad. Combine 1⁄4 cup chopped toasted pecans, 1⁄4 cup diced cheddar cheese, and chicken salad. Stir in some mayonnaise to moisten. Makes 11⁄4 cups.
shrimp remoulade filling: Coarsely chop 8 ounces peeled, cooked shrimp. Combine 1⁄4 cup mayonnaise, 2 tablespoons finely chopped celery, 2 tablespoons snipped fresh chives, 1 tablespoon finely chopped onion, 1 tablespoon snipped fresh parsley, 2 teaspoons prepared horseradish, 2 teaspoons lemon juice, 1⁄2 teaspoon Worcestershire sauce, 1 teaspoon ketchup, 1 teaspoon Dijon-style mustard, 2 minced garlic cloves, and bottled hot pepper sauce to taste. Add shrimp and stir gently until combined. Makes 11⁄3 cups.
chutney, ham, and dried fruit filling: Combine 1 cup finely chopped ham, 1⁄4 cup mayonnaise, 1⁄4 cup chopped dried apricots or cherries, 1⁄4 cup currants or golden raisins, 2 tablespoons mango chutney, 1 minced garlic clove, and 1⁄8 teaspoon cayenne pepper. Season to taste with salt and ground black pepper. Makes 11⁄3 cups.
goat cheese, prosciutto, and pine nut filling: Combine one 3-ounce package cream cheese, 3 ounces soft goat cheese (chèvre), and 3 tablespoons milk. Stir in 1⁄2 cup diced prosciutto and 1⁄4 cup toasted pine nuts. Season to taste with salt and ground black pepper. Fill puffs as directed, except before replacing top half of puffs, drizzle the filling with a small amount of honey. Makes about 11⁄2 cups.
make-ahead directions: Prepare and bake puffs as directed through Step 3. Place in a container. Cover and refrigerate for up to 24 hours. Or, place baked puffs in a single layer in an airtight container. Cover and freeze for up to 2 weeks. To serve, heat oven to 350°F. Arrange puffs on a baking sheet and bake for 7 to 10 minutes or until crisp.
deviled eggs
start to finish: 30 minutes makes: 12 servings
When it comes to classic appetizers, this is at the top of the list. The recipe can be changed easily with just a few additions or adjustments to the yolk mixture.
7 hard-cooked eggs, peeled
1⁄4 cup mayonnaise
1 to 2 teaspoons Dijon-style mustard, balsamic herb mustard, honey mustard, or other favorite mustard
1⁄2 teaspoon dry mustard
Salt
Ground black pepper
Paprika
1 Using a sharp knife, halve 6 of the hard-cooked eggs lengthwise. Carefully remove yolks and place in a medium bowl. Cover whites and set aside. Coarsely chop the remaining hard-cooked egg.
2 In a heavy resealable plastic bag combine the egg yolks, chopped egg, mayonnaise, mustard, and dry mustard; seal bag. Gently squeeze to combine ingredients. Season to taste with salt and pepper.
3 Cut a small hole in one corner of the bag. Squeeze bag, pushing egg yolk mixture through hole into egg white halves. Sprinkle with paprika. Cover and chill until serving time (up to 12 hours).
nutrition facts per serving: 72 cal., 6 g total fat (1 g sat. fat), 109 mg chol., 63 mg sodium, 0 g carb., 0 g dietary fiber, 3 g protein.
make-ahead directions: Prepare deviled eggs as directed. Cover and chill for up to 12 hours.
italian-style deviled eggs: Prepare as directed, except omit the mayonnaise, both mustards, and paprika. Add 1⁄4 cup bottled creamy Italian salad dressing and 2 tablespoons grated Parmesan cheese to yolk mixture. Top with additional shredded Parmesan cheese and small fresh basil leaves.
greek-style deviled eggs: Prepare as directed, except add 2 tablespoons crumbled feta cheese, 1 tablespoon finely chopped pitted ripe olives, and 2 teaspoons snipped fresh oregano to yolk mixture.
mexican-style deviled eggs: Prepare as directed, except omit mayonnaise, both mustards, and paprika. Add 3 tablespoons dairy sour cream, 1 tablespoon bottled salsa, and 1⁄2 teaspoon ground cumin to yolk mixture. Top with additional salsa and small fresh cilantro leaves.
indian-style deviled eggs: Prepare as directed, except omit mayonnaise, both mustards, and paprika. Add 3 tablespoons plain low-fat yogurt, 1 tablespoon chopped chutney, and 1⁄2 teaspoon curry powder to yolk mixture. Sprinkle with chopped peanuts.
bacon-avocado deviled eggs
prep: 45 minutes chill: 4 hours makes: 24 servings
Cook a few extra eggs to allow for any that may not peel smoothly. This will assure you that you will have at least 24 intact shells for the filling.
12 eggs
5 slices thick-sliced bacon, chopped
1⁄2 cup mayonnaise
1 tablespoon country Dijon-style mustard
2 teaspoons caper juice or sweet or dill pickle juice
1⁄4 teaspoon ground black pepper
Few dashes bottled hot pepper sauce
1 ripe but firm avocado, halved, pitted, and peeled
2 teaspoons lemon juice
Ground black pepper (optional)
1 Place eggs in a single layer in a 4-quart saucepan or pot. Add enough cold water to cover the eggs by at least 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 10 to 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle. Drain. Peel eggs. Using a sharp knife, halve the eggs lengthwise. Carefully remove yolks and place in a medium bowl. Cover the whites and set aside.
2 In a medium skillet cook bacon over medium heat until crisp. Drain bacon on paper towels; set aside. Using a fork, mash egg yolks. Add mayonnaise, mustard, caper juice, the 1⁄4 teaspoon black pepper, and the hot pepper sauce; mix well.
3 Cut avocado into 24 equal pieces. Toss with lemon juice. Pipe or spoon egg yolk mixture into egg white halves. Top with an avocado piece. Sprinkle with bacon pieces. If desired, sprinkle with additional pepper. Cover and chill for up to 4 hours.
nutrition facts per serving: 109 cal., 9 g total fat (2 g sat. fat), 110 mg chol., 112 mg sodium, 1 g carb., 0 g dietary fiber, 9 g protein.
bacon- and cheese-stuffed dates
prep: 25 minutes bake: 5 minutes oven: 350°F makes: 24 servings
A savory filling of soft, melty warm cheese flavored with bacon, scallions, and garlic makes these sweet dates irresistible. They will disappear the minute they appear from the oven.
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 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 1 pound unpitted)
1 Preheat oven to 350°F. In a medium bowl stir together bacon, green onion, and garlic. Stir in blue cheese, cream cheese, mustard, and pepper.
2 Using a sharp knife, make a lengthwise slit in each date. Spread each date open slightly. Remove pits. Fill each date with a rounded teaspoon of the bacon mixture.
3 Place dates, filling sides up, on a baking sheet. Bake, uncovered, for 5 to 8 minutes or until heated through. Serve warm.
nutrition facts per serving: 91 cal., 2 g total fat (1 g sat. fat), 6 mg chol., 66 mg sodium, 18 g carb., 2 g dietary fiber, 2 g protein.
make-ahead directions: Prepare as above, except do not bake the dates. Place stuffed dates in an airtight container, cover, and chill for up to 24 hours. Bake as directed just before serving.
parmesan-stuffed dates
prep: 20 minutes bake: 12 minutes oven: 400°F makes: 12 servings
These treats are dangerously addictive—don’t say we didn’t warn you!
12 Medjool dates (about 12 ounces)
2 ounces Parmigiano-Reggiano cheese, cut into 12 small pieces
6 slices bacon, halved crosswise
1 Preheat oven to 400°F. Using a sharp knife, cut a lengthwise slit in each date. Remove the pit. Stuff each date with a piece of cheese. Wrap each with a bacon half and secure with a wooden toothpick. Place stuffed dates in a 15×10×1-inch baking pan.
2 Bake for 12 to 14 minutes or until bacon is crisp. Serve warm.
nutrition facts per serving: 172 cal., 10 g total fat (4 g sat. fat), 16 mg chol., 234 mg sodium, 18 g carb., 2 g dietary fiber, 4 g protein.
herb-stuffed cherry tomatoes
start to finish: 35 minutes makes: 36 servings
Enjoy the fresh garden flavor of these tomato bites any time of year. Prepare them up to 2 hours ahead and refrigerate until serving time.
3 dozen cherry tomatoes, (1 to 11⁄2 inches)
2 tablespoons purchased pesto
1 clove garlic, minced
2 tablespoons snipped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon snipped fresh tarragon or dill
1 8-ounce package cream cheese
4 ounces fresh goat cheese (chèvre) or cream cheese
1 Using a sharp knife, cut off the top 1⁄3 of each tomato on the stem end. Set aside the tops for garnish, if desired, or discard. Hollow out tomatoes; invert on paper towels and set aside.
2 Place pesto, garlic, the 2 tablespoons parsley, chives, and tarragon or dill in a food processor. Cover and process for 15 seconds; add the cream cheese and chèvre. Process 30 to 45 seconds more or until the filling is smooth.
3 Place the filling in a pastry bag fitted with a star tip and pipe into each cherry tomato. Garnish with reserved tomato tops, if desired.
nutrition facts per serving: 40 cal., 3g total fat (2g sat. fat), 8mg chol., 38mg sodium, 1g carb., 0g dietary fiber, 1g protein.
petite pesto- parmesan potatoes
prep: 50 minutes bake: 27 minutes oven: 425°F makes: 40 servings
This tasty party spud—with a layer of aromatic pesto and a sprinkling of crispy pancetta—will be a hit at every gathering. Best of all, you can assemble the potatoes ahead and chill them for smart party planning.
20 tiny new potatoes (about 21⁄4 pounds)
4 ounces pancetta, chopped
2⁄3 cup light dairy sour cream
2 teaspoons snipped fresh chives
1⁄4 teaspoon salt
1⁄4 teaspoon cracked black pepper
1⁄4 cup refrigerated basil pesto
1⁄4 cup shredded Parmesan cheese (1 ounce)
Snipped fresh chives (optional)
Cracked black pepper (optional)
1 Preheat oven to 425°F. Scrub potatoes with a vegetable brush; pat dry with paper towels. Prick potatoes with a fork. Arrange potatoes in a 15×10×1-inch baking pan. Bake for 20 to 30 minutes or until tender, stirring once.
2 Meanwhile, in a small skillet cook pancetta over medium heat until crisp. Drain pancetta on paper towels, discarding drippings.
3 When potatoes are cool enough to handle, cut potatoes in half lengthwise. If necessary, cut a thin slice from each bottom to keep potato upright. Using a very small spoon or a measuring teaspoon, carefully scoop pulp out of each potato half, leaving a 1⁄4-inch-thick shell. Place pulp in a medium bowl.
4 Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, the 2 teaspoons chives, the salt, and the 1⁄4 teaspoon pepper. Beat until smooth. Spoon a rounded 1⁄4 teaspoon pesto into potato shells. Top with the mashed potato mixture. Place potato shells in a 3-quart rectangular baking dish. Sprinkle with pancetta.
5 Bake for about 5 minutes or until heated through. Sprinkle with Parmesan cheese. Bake for about 2 minutes more or until cheese melts. If desired, garnish with additional chives and additional cracked pepper.
nutrition facts per serving: 47 cal., 2 g total fat (1 g sat. fat), 4 mg chol., 90 mg sodium, 5 g carb., 1 g dietary fiber, 1 g protein.
twice-baked potatoes with comté cheese
prep: 25 minutes bake: 1 hour 10 minutes stand: 10 minutes oven: 400°F makes: 8 servings
This recipe rivals the all-out-decadent twice-baked potatoes found at high-end restaurants. The cheese gives this version the edge!
4 large Yukon gold potatoes (about 2 pounds)
1 tablespoon olive oil
2 tablespoons butter
1⁄3 cup finely chopped shallot
1 tablespoon snipped fresh chives
1 tablespoon snipped fresh parsley
4 ounces Comté or Gruyère cheese, shredded (1 cup)
1⁄3 cup snipped prosciutto (about 2 ounces)
1⁄4 cup dairy sour cream
Milk
Salt
Ground black pepper
1 Preheat oven to 400°F. Scrub potatoes thoroughly with a vegetable brush; pat dry. Rub potatoes with oil. Wrap each potato in foil. Bake potatoes for 50 to 60 minutes or until tender. Remove and discard foil. Let potatoes stand for about 10 minutes to cool slightly. Cut the potatoes in half lengthwise. Using a teaspoon, carefully scoop pulp out of each potato, leaving a 1⁄4- to 1⁄2-inch shell. Place pulp in a mixing bowl; set shells aside. Mash pulp with electric mixer on low speed until nearly smooth.
2 In a small saucepan melt butter over medium heat. Cook shallot in hot butter until are tender but not brown. Add chives and parsley. Cook 30 seconds more. Add shallot mixture to mashed potatoes; mix until smooth. Stir in 3⁄4 cup of the Comté cheese, the prosciutto, and sour cream. If necessary, stir in a little milk to reach desired consistency. Season to taste with salt and pepper. Mound mixture into reserved potato shells and sprinkle with remaining 1⁄4 cup cheese. Place potatoes in a single layer in a 3-quart rectangular baking dish.
3 Bake, uncovered, for about 20 minutes or until golden brown and heated through.
nutrition facts per serving: 227 cal., 12 g total fat (5 g sat. fat), 26 mg chol., 280 mg sodium, 21 g carb., 3 g dietary fiber, 9 g protein.
make-ahead directions: Prepare as directed through Step 2. Place potatoes in a single layer in an airtight container. Cover; chill for up to 1 day. Place potatoes in a 3-quart rectangular baking dish. Bake, covered, in a 325°F oven for 30 minutes. Uncover; bake for 15 minutes more or untilpotatoes are heated through.
shrimp- and bacon-stuffed baby potatoes
prep: 35 minutes bake: 42 minutes oven: 425°F makes: 28 servings
Gouda and cream cheese melt together with bacon and shrimp, creating a creamy, decadent filling in these tiny twice-baked potatoes.
14 tiny new potatoes (about 11⁄4 pounds)
2 tablespoons Dijon-style mustard
1 tablespoon olive oil
2 teaspoons Old Bay seasoning*
1 7- to 8-ounce package frozen peeled cooked shrimp, thawed, drained, and chopped
1⁄2 of an 8-ounce package cream cheese, softened
1 cup shredded Gouda cheese (4 ounces)
5 slices bacon, crisp cooked, drained, and crumbled
1⁄4 cup snipped fresh chives (optional)
1 Preheat oven to 425°F. Cut potatoes in half lengthwise. Using a melon baller or a very small spoon, scoop out potato pulp, leaving a 1⁄4-inch shell. Cut a thin slice from each bottom to keep potato upright. Place potatoes, cut side up, in a 15×10×1-inch baking pan.
2 In a small bowl combine mustard, oil, and 1 teaspoon of the Old Bay seasoning. Brush the hollowed-out portions of potatoes with mustard mixture. Bake about 30 minutes or until potatoes are tender. Remove from oven.
3 Meanwhile, for filling, in a small bowl combine shrimp, cream cheese, Gouda cheese, bacon, and the remaining 1 teaspoon Old Bay seasoning. Spoon filling into potato shells, mounding slightly.
4 Bake for 12 to 15 minutes more or until filling is heated through and cheese melts. Serve warm or at room temperature. If desired, garnish with chives.
nutrition facts per serving: 63 cal., 4 g total fat (2 g sat. fat), 24 mg chol., 168 mg sodium, 3 g carb., 0 g dietary fiber, 4 g protein.
*note: If your seasoning is coarse, crush before using.
stuffed peppers and olives
start to finish: 20 min. makes: about 50 servings
Not only do these appetizers brim with great flavor, but they can be made up to 24 hours in advance. Serve them with assorted crackers.
1 16-ounce jar whole cherry peppers
1 10-ounce jar pepperoncini salad peppers
1 5 3⁄4-ounce can colossal pitted ripe olives
2 very thin slices prosciutto or smoked ham
3 to 4 ounces provolone or Asiago cheese
3 to 4 ounces Monterey Jack cheese with peppers
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 Drain cherry peppers, pepperoncini, and olives. Slit a 1⁄2-inch cross in the side of each cherry pepper and a 1-inch cross in the side of each pepperoncini. Drain any juices from inside peppers.
2 Count the number of peppers and cut the prosciutto crosswise into that many thin strips; set aside. Cut provolone and Monterey Jack cheeses into 1⁄2-inch cubes.
3 Wrap a prosciutto strip around each piece of provolone. Stuff into prepared peppers. Stuff each olive with a cube of Monterey Jack cheese. Place peppers and olives in a shallow container.
4 Whisk oil and vinegar. Drizzle over olives and peppers.
nutrition facts per serving: 24 cal., 2 g total fat (1 g sat. fat), 3 mg chol., 201 mg sodium, 1 g carb., 0 g dietary fiber, 1 g protein.