Appetizers

Vegetable Pizza Squares

Ingredients

    2 (10 ounce) cans refrigerated crescent roll dough
    1 (8 ounce) package cream cheese, softened
    2/3 cup mayonnaise
    1 teaspoon dried dill weed
    1 teaspoon minced onion
    1/2 teaspoon minced garlic
    1/2 cup chopped cauliflower
    1/2 cup chopped broccoli
    1/2 cup chopped green bell peppers
    1 (8 ounce) package shredded Cheddar cheese

Directions

    Preheat oven to 400 degrees F (200 degrees C).
    Unroll crescent roll dough on a small baking sheet. Arrange into a single layer to serve as a crust. Bake in the preheated oven 10 minutes, or until puffed and lightly browned.
    In a medium bowl, mix cream cheese, mayonnaise, dill weed, onion and garlic.
    Spread the cream cheese mixture over the crescent roll dough crust. Layer with cauliflower, broccoli and green peppers. Top with Cheddar cheese. Chill in the refrigerator until serving.

Nutrition
per serving
Calories
499
Total Fat
39 g
Saturated Fat
14 g
Cholesterol
54 mg
Sodium
732 mg
Total Carbohydrates
24 g
Dietary Fiber
0 g
Protein
12 g


Cheesy Shrimp Dip
by Paula Deen

1/4 cup butter
2/3 cup chopped red bell pepper
1 pound medium fresh shrimp, peeled, deveined, and coarsely chopped
1/3 cup sliced green onions
1 cup sour cream
1 cup shredded Parmesan
1 cup shredded mozzarella
1/2 cup mayonnaise
Pinch salt
Pinch cracked black pepper
Assorted crackers, for serving
Directions

Preheat the oven to 350 degrees F.

In a medium skillet, melt the butter over medium heat. Add the red bell pepper and cook for 3 minutes. Stir in the shrimp and green onions and cook until the shrimp are pink and firm, 2 to 3 minutes. Stir in the sour cream, cheeses, and mayonnaise. Add the salt and pepper, to taste. Spoon the mixture into a 2-quart baking dish. Bake until lightly browned and bubbly, 30 to 35 minutes. Serve with assorted crackers.


Smashed Potato Cake
by Paula Deen

6 cups cubed (1-inch) Yukon gold potatoes
3 1/2 cups panko, divided
1 large egg, lightly beaten
1/2 cup shredded Cheddar
1/2 cup cooked and crumbled bacon
1/2 cup chopped green onion
1/4 cup butter
1/4 cup sour cream
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
Directions

In a large Dutch oven, combine potatoes and add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10 to 12 minutes, or until tender. Drain well and mash.

In a large bowl, combine potatoes, 2 cups panko, egg, cheese, bacon, onion, butter, sour cream, garlic, salt, and pepper. Form potatoes into 3-inch patties; dredge in remaining panko.

In a large skillet, heat oil over medium-high heat. Add potato patties, and cook, 3 to 4 minutes per side, or until brown and crisp. Serve immediately.


Crisp Potato Cakes
by Paula Deen

4 cups left over mashed potatoes, or Chive and Onion Mashed Potatoes, recipe follows
2 cups panko breadcrumbs, divided
1 large egg, lightly beaten
1/4 cup vegetable oil, plus more, if needed

Chive and Onion Mashed Potatoes:

1 1/2 pounds potatoes, peeled and cubed
1/2 cup chive and onion cream cheese, softened
1/4 cup butter, softened
Directions

In a large bowl, combine the mashed potatoes, 1 cup panko, and beaten egg. Shape the potato mixture into 3-inch patties. Dredge the patties in the remaining 1 cup panko.

In a large nonstick skillet over medium heat, add the vegetable oil. Add half of the patties and cook until golden brown, 2 to 3 minutes. Repeat the procedure with more oil, if needed, and remaining patties. Serve hot.

Chive and Onion Mashed Potatoes:

Boil the potatoes until done. Pour the potatoes into a medium bowl and add cream cheese and butter. Using a potato masher, mash the potatoes to desired consistency. Serve immediately.


Summer Zucchini Bites

2 c.    grated zucchini
2    eggs, lightly beaten
½    yellow onion, finely chopped
½ c.    sharp cheddar, grated
½ c.    bread crumbs
¼ c.    fresh parsley, finely chopped

Makes approximately 24 mini-muffin sized bites
instructions

1. Preheat the oven to 400ºF. Butter a mini-muffin tin, set aside.
2. In a large glass bowl add two eggs and beat lightly with a whisk. Then, add the zucchini, onion, cheddar, bread crumbs and parsley and combine them with a wooden spoon.
3. Using your hands or an ice-cream scoop, fill each muffin cup just to the top. Bake  for 15-18 minutes or until the top is browned and set.


Easy Snack Wraps

Ingredients

    12 (10 inch) flour tortillas
    1 (8 ounce) package cream cheese
    1 head lettuce
    1 (6 ounce) package sliced deli-style turkey
    2 cups shredded carrots
    2 cups minced tomato

Directions

    Spread cream cheese evenly over the tortillas. Top the cream cheese with lettuce leaves. Arrange the turkey slices in even layers on top of the lettuce. Sprinkle the carrots and tomato over the turkey slices. Roll the tortillas into wraps. Cut the wraps diagonally into bite-sized pieces. Secure with toothpicks.

Nutrition
per serving
Calories
67
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
116 mg
Total Carbohydrates
9 g
Dietary Fiber
1 g
Protein
2 g