Appetizers

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Appetizers

Spinach, Mushroom and Gruyere Cheesecake

CRUST: 1 tbsp unsalted butter -- for pan

1 1/3 cups fine breadcrumbs -- toasted

5 tbsp unsalted butter -- melted

FILLING: 1 1/2 lbs cream cheese -- room temperature

1/4 cup whipping cream

1/2 tsp salt

1/4 tsp freshly grated nutmeg

1/4 tsp ground red pepper

4 large eggs

4 oz Gruyere cheese -- shredded

10 oz pkg frozen chopped spinach -- thawed + pressed dry

2 1/2 tbsp finely chopped green onion

3 tbsp unsalted butter

1/2 lb mushrooms -- finely chopped

Salt and freshly ground pepper -- to taste

OVEN: 350 Butter 9-inch springform pan. Mix breadcrumbs and melted butter. Press mixture firmly onto bottom and sides of pan. Bake til set, 8 to 10 minutes. Cool.

Mix cream cheese, whipping cream, salt, nutmeg and red pepper in blender or processor til smooth. Blend in eggs. Divide filling evenly between 2 medium bowls. Stir Gruyere into one half. Mix spinach and onion into remainder. Pour spinach filling into pan. OVEN: 325 Melt remaining butter in large skillet over medium-high heat. Add mushrooms and cook til all moisture is evaporated, about 10 minutes, stirring frequently. Season with salt and pepper. Spoon mushrooms over spinach filling. Carefully pour cheese filling over top.

Set pan on baking sheet. Bake 1 -1/4 hours. TURN OVEN OFF and cool cheesecake about 1 hour with door ajar. Transfer to rack. Remove springform. Cool to room temperature before serving.

Roasted Red Pepper Dip

1 8 oz carton fat free dairy sour cream

1/4 cup chopped roasted red sweet peppers (about 1/4 of a 7 oz jar)

2 tablespoons sliced green onion

1 teaspoon snipped fresh basil or 1/4 teaspoon dried basil, crushed

2 cloves garlic, minced

Dash of salt

Assorted vegetable dippers or crackers (optional)

In a small mixing bowl stir together sour cream, roasted red peppers, green

onion, basil, garlic, and salt. Cover and refrigerate for 4 to 24 hours to

allow flavors to blend. Stir before serving. If desired, serve with assorted

vegetable dippers or crackers.

Margarita Peanut Trail Mix

1/3 cup peanut oil

2 tablespoons lime juice or tequila

1/4 teaspoon cayenne pepper (or to taste)

3 tablespoons dry instant Margarita mix

1 1/2 cups Spanish peanuts

1 1/2 cups cocktail peanuts

3 cups crisp corn cereal squares

3 cups crisp rice cereal squares

2 cups tiny cheese-flavored fish crackers

1 cup sweetened dried cranberries

Salt to taste

Preheat oven to 250 degrees. Heat peanut oil in a large skillet. Stir in

tequila of lime juice, cayenne pepper and margarita mix. Add peanuts,

stirring until well coated.

In a large roasting pan, combine remaining ingredients, except for dried

cranberries. Stir in peanut mixture, mixing well. Bake one hour, stirring

every 15 minutes. Remove from oven. Stir in dried cranberries. Add salt to

taste. Spread on paper towels to cool. Store in an airtight container.

Makes 12 cups (24 half-cup servings).

Beef and Sun Dried Tomato Roll-Ups

Prep Time: 10 minutes and ready in

1 hour and ten minutes

1/2 pound thinly sliced cooked roast beef

from deli

1/2 cup light cream cheese with roasted garlic

from 8 ounce tub softened

1/2 cup purchased oil-packed syb drued

tomato spread

Spread each slice of beef with cream cheese. Carefully spred each with

sun-dried tomato spread. Roll up each slice tightly; place on cookie sheet.

Cover; refrigerate at least 1 hour or until firm. To serve, cut each roll

into 4 pieces. Secure with cocktail toothpick. Makes 48 Appetizers.