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Old 04-26-2006, 11:40 AM   #91
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Cheese Chips
Pepperoni Chips
Cream Cheese
S/F bread & butter pickles - OPTIONAL

Top cheese chip with cream cheese and top that with a pepperoni chip (and pickle if desired)!!

Make the cheese chips by taking the Kraft Deli Sliced American Cheese (I've only had success with this kind) and breaking it into 1/4s. Place about 6 1/4s on a piece of parchment paper (I usually double fold mine so it's thicker) and heat on high in the microwave for 1-1/2 minutes or until the tops are light brown. (These will continue to get crispier as they cool.)

Make pepperoni chips by placing a single layer of pepperoni on a paper towel lined paper plate and microwave on high for 1 to 1-1/2 minutes. (These will continue to get crispier as they cool.)

ENJOY!!! These are going to get me through vacation... REGARDLESS OF THE SODIUM !!!

Be sure to drink lots of water!!!
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Old 04-26-2006, 01:34 PM   #92
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Great idea Mel78.

I use the deli size slices of pepperoni and nuke them a bit until the grease is out of them, then spread the cream cheese on one side and add a dill slice and then top with the other slice of pepperoni for great little sandwiches.

And I love pepperoni nachos too, great for a snack or quick lunch, but they could be appetizers as well. Just nuke the pepperonis a little to get rid of some grease and then top with shredded cheddar and then a slice of black olive or jalepeno slice and put in the oven (use a cookie sheet) and bake until cheese is melted.
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Old 06-01-2006, 02:42 PM   #93
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Deviled Ham Cheeseball

2 - 8 oz pkgs of cream cheese
1 - pkt. dry ranch dressing (buttermilk recipe packet)
1 - 4.25 oz can of deviled ham
sliced almonds/other nut of choice optional

You have to get your hands dirty for this one!

Squish all of the ingredients together with your hands until well blended. Roll into a ball, then roll in the sliced almonds (or other nut of choice) for a finishing touch. Refrigerate covered for a couple of hours.

I get rave reviews on this cheese ball everytime I make it. It's a special request every holiday.
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Old 06-05-2006, 09:22 PM   #94
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Buffalo Chicken Dip

4-5 boneless skinless chicken breasts, baked and diced
1 cup Frank's Red Hot Sauce (I know it looks like alot, but trust me)
2 packages cream cheese, softened
1 cup bleu cheese dressing
4 oz cheddar cheese

Combine all ingredients well. Bake at 350 for 20-25 mins, or until edges start to brown and bubble. Serve warm with celery, and crackers (for nonLCers). This recipe makes A LOT of dip, can easily be halved.

I made this for a friend's memorial day party and ended up giving the recipe out to several people- it was a huge hit. No leftovers for me
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Old 06-16-2006, 08:19 AM   #95
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I love the Buffalo Chicken Dip - it's fantastic. The only thing different I do is that I make the entire dip on the stovetop. Great with celery.
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Old 08-12-2006, 06:38 AM   #96
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PESTO PIZZA -This is always popular - make or buy basil pesto. I always have it frozen from the summer. Make a pizza crust and bake it. Smear liberally with pesto and sprinkle with mozzarella and parmesan cheese- not a real lot, just a nice coating. Bake at 375 until the cheese melts. Cut in small pieces and serve.

HOT PEPPER CREAM CHEESE - If you don't have sugar free hot pepper jelly, take some strawberry or raspberry and add hot pepper flakes and a little hot water [to thin a little] to it and pour over a block of cream cheese and serve with Almond thins.

DEVILLED EGG BALL - Make a recipe of devilled eggs, using nine HB eggs and a lot of parsley/ or chives. Use the whites chopped up too - not too smooth, you want some chunks. Line a small bowl with saran wrap, spray the wrap with pam. Put the egg mix in it so it is smooth and level. Just before serving, tip it out on a plate, stir up some sour cream, frost it and decorate with some greenery or pimento or red caviar or whatever you like. Serve with crackers and veggies

FILO/PHYLLO CHEESE BITES - Defrost filo dough, keep it covered with a damp tea towel. Cut the dough into thirds the long way. Starting at one end of one piece of filo, brush with butter and put on a small piece of brie or bleu or whatever you like and start folding it into triangles, like the flag fold. Make sure the cheese is completely covered. Put these seam side down on a cookie sheet and freeze. Put in a covered container and keep frozen. The day of the party, take them out just before serving and put in a 400 degree oven for about 10 min. They are wonderful and if you only eat one or two, the carb count is pretty low.
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Old 08-31-2006, 05:30 PM   #97
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Crab and Vegetable Roll-Ups

I like to plan ahead and with the holidays fast approaching I was at BH&G and this recipe sounds delicious. Can't wait to try it.

Crab and Vegetable Roll-Ups
Source: Better Homes and Gardens

Makes 16 appetizers

Start to Finish: 40 minutes

Ingredients
2 medium zucchini or yellow summer squash
1/2 cup cooked lump crabmeat
1 tablespoon mayonnaise or salad dressing
1 teaspoon wasabi paste
1/8 teaspoon salt
1/2 of a medium avocado
2 tablespoons coarsely shredded carrot
16 small fresh basil leaves

Directions
1. Trim ends of zucchini. Using a sharp vegetable peeler, slice zucchini lengthwise into wide, flat ribbons. Discard first and last slices, and the seedy portions in the middle. (You will need 32 ribbons.) Set ribbons aside.

2. Carefully clean crabmeat, removing any shell or cartilage pieces. Drain crabmeat well in a colander, pressing with the back of a spoon to remove most of the liquid. Pat dry with paper towels. In a small bowl combine crabmeat, mayonnaise, wasabi paste, and salt. Seed and peel the avocado; cut into thin strips.

3. On a clean work surface, place one zucchini ribbon on top of another. For each roll-up, place 1 slightly rounded teaspoon of crab mixture at one end of a doubled zucchini ribbon. Top with avocado strips, a few shreds of carrot, and a basil leaf. Roll up; secure with toothpicks. If desired, cover and chill up to 30 minutes. Makes 16 appetizers

Nutrition Facts
Nutrition facts per serving:
Servings Per Recipe 16 appetizers

Calories 23

Total Fat (g) 2

Saturated Fat (g) 0

Monounsaturated Fat (g) N/A

Polyunsaturated Fat (g) N/A

Cholesterol (mg) 4

Sodium (mg) 37

Carbohydrate (g) 1

Total Sugar (g) 1

Fiber (g) 1

Protein (g) 1

Calcium (mg) N/A

Vitamin A (DV%) 0

Vitamin C (DV%) 5

Calcium (DV%) 1

Iron (DV%) 1
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Old 12-31-2006, 07:37 AM   #98
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JALAPENO ROLL-UPS

I got this recipe from a teacher I was subbing for many years ago. These are requested of me every time we have some sort of pot luck anything. Since I've done low-card, I never told I'm using LC tortillas and no one has been the wiser! I do fess up when asked and to see the surprised looks!

1 package large LC tortillas (about 10)
5-6 jalapenos-finely chopped (I used sliced from the jar, about 5 forkfuls, then chop)
16 oz. shredded cheddar
1/2 small onion-FINELY chopped
16 oz. sour cream
8 oz. cream cheese -softened

Blend everything. Scoop large spoonful and spread to edges on tortillas.
Roll and place in casserole dish.
Cover and chill at least 1 hour.
Slice and place around cup of salsa. ENJOY!!

I save the ends for my hubby!
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Old 11-24-2007, 09:27 PM   #99
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bump as Christmas is coming and we all get new recipes
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Old 12-19-2007, 12:53 AM   #100
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Christmas Eve, Boxing Day and New Year's parties...

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Old 12-19-2007, 01:50 AM   #101
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Boxing Day
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Old 12-19-2007, 10:38 AM   #102
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Old 11-15-2008, 08:23 AM   #103
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Holidays coming, bump.
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Old 11-16-2008, 06:24 AM   #104
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Thanks for bumping this--great recipes!
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Old 11-16-2008, 12:03 PM   #105
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Really great, makes all the non LCers jealous. I love that lol.
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Old 11-16-2008, 08:53 PM   #106
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Anyone have a recipe for a lc crab cheese ball?
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Old 11-16-2008, 09:51 PM   #107
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Anyone have a recipe for a lc crab cheese ball?
How about making Linda Sue's Garlic Cheese Ball and adding some REAL crabmeat to it (the fake stuff is VERY carby).
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Old 11-17-2008, 05:42 AM   #108
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Yum!!! There are some awesome ideas here! I am marking my spot so I can go through and read the whole thing. Thanks for bumping this!
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Old 01-01-2009, 09:27 AM   #109
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I also add a handful of shredded cheddar to the mix.


Ham Roll-Ups

8oz. Cream Cheese
1/2 Cup Chopped Olives
1/3 Cup Chopped Green Onions
8-10 Slices of Packaged Ham

Let cream cheese sit at room temperature for 15 minutes. Mix olives, onions and cream cheese until well blended. Pat ham slices dry. Spread cheese mixture onto slice, then roll-up. Repeat with all slices then refrigerate for 30 to 60 minutes.

Cut rolls into 1/2" rounds.

Source: Grub Guy


Last edited by Linny; 01-01-2009 at 09:29 AM..
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Old 01-14-2009, 11:35 AM   #110
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Originally Posted by helenback View Post
Jalapeno Poppers

jalepeno peppers (i always get too many.... to make sure Ihave plenty)
8oz. Cream cheese
Sliced bacon (i use 1/2 slice, per 1/2 jalapeno)
Optional: FINELY chopped onion/garlic powder..



Slice jalepenos length wise(in half) and get rid of seeds etc.

Cut small piece of cream cheese and insert in pepper, wrap uncooked slice bacon around pepper.

If you use the onions or garlic mix them in with the cream cheese, then add into the jalapeno...... mmmmmmmm

Bake on cookie sheet (bacon grease will run off) @ 350 degrees until bacon is fully cooked.

Check your oven, you don't want to cook too fast or cheese will bubble over.

It doesn't matter whether I make a few of these or dozens, family and friends eat 'em all! every time!
HelenBack: Do you use fresh jalapeno peppers for this or canned? Are fresh too spicy or do they tone down enough by removing the seeds? This sounds ridiculously delicious.
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Old 01-14-2009, 12:41 PM   #111
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Originally Posted by LowCarbinChica View Post
HelenBack: Do you use fresh jalapeno peppers for this or canned? Are fresh too spicy or do they tone down enough by removing the seeds? This sounds ridiculously delicious.
Not HelenBack but I bet she uses fresh jalapenos. Also what I find with jalapenos is that they have a mind of their own. I grew over 100 hot pepper plants last summer and on the same plant some were screaming hot and some very mild. You just never know with jalapenos
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Old 01-14-2009, 07:39 PM   #112
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I USED to use the canned, pickled jalapenos, but now I use fresh. They are easier to stuff because they hold their shape better before cooking. Scrape out ALL the seeds and white veiny material - that cuts down the heat appreciably. Cooking also mellows them out substantially. BUT, you can still run across an incredibly HOT one, as Linny says!
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Old 06-19-2009, 09:13 PM   #113
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man I gotta get my mouth on some of these
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Old 08-25-2009, 03:39 AM   #114
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Quote:
Originally Posted by LowCarbinChica View Post
HelenBack: Do you use fresh jalapeno peppers for this or canned? Are fresh too spicy or do they tone down enough by removing the seeds? This sounds ridiculously delicious.
So sorry I didn't answer, I haven't been online in ages!

I use fresh. Not sure how it would work with canned. I have found that once the seeds are out, these are usually not to hot.

But... like the poster said above, jalapenos do have a mind of their own..lol I, too, have got hot and mild right off the same plant. But, w/o the seeds they shouldn't be too hot..

This is such a tasty recipe. I know people who hate jalapenos, but LOVE these! soooo yummay!
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Old 09-02-2009, 09:09 AM   #115
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Crabby Dip

1 pkg of cream cheese or container of whipped cream cheese (at room temp)
1 can of crab meat
12-14 oz low carb cocktail sauce

mix all ingredients well
great dip for veggies!
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Old 10-12-2010, 04:27 PM   #116
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Mexican Hanky Panky's

15 jalapenos cut in 1/2, seeded and deveined
1 tablespoon canola oil
1-1/2 - 2 pounds sweet Italian sausage, casings removed
1/4 cup minced red onion
1/4 cup minced red bell pepper
3 tablespoons minced garlic
2 cups mascarpone or cream cheese
1/4 cup grated Parmesan, plus more for garnish
Salt and pepper
1/2 cup shredded mozzarella cheese

Preheat oven to 350 degrees F and set a rack in the middle of the oven.

Place jalapenos on a sheet tray and roast for 10 minutes. Remove from the oven and let cool. Turn broiler on medium.

Heat the oil in a medium sauté pan. Add the sausage and cook for 5 to 7 minutes. Add the onions, peppers, and garlic and cook to soften for about 5 minutes.

Remove and place in a large bowl. Cool to room temperature, and then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.

Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.

Place the sheet tray of stuffed peppers in oven and broil until mozzarella cheese melts.
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Old 10-12-2010, 04:29 PM   #117
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Hot Bacon Cheese Dip

1½ hours | 30 min prep

SERVES 8

* 12 slices bacon, fried crisp and crumbled
* 8 ounces shredded cheddar cheese
* 1 cup grated parmesan cheese
* 1 cup mayonnaise
* 1 small onion, finely chopped
* 2 cloves garlic, minced

1. Mix all ingredients. Bake at 350°F for 1 hour.
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Old 10-12-2010, 04:30 PM   #118
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Sausage Stuffed Hungarian Hots

6-8 Hungarian hot peppers (or you can use milder banana peppers)
1 lb of your favorite sausage (we like Italian Sweet)

Slice off the tops of peppers and cut out seeds and membranes. Take a little sausage and roll into a log and start to stuff the peppers. I use the end of a wooden spoon to push the sausage to the bottom of the peppers but do so very gently and do not overfill or the peppers will split.

Place in a glass baking dish (with our without sauce or with water) and bake 350 degrees for about 30 minutes. I also flip the peppers over around the 1/2 way mark.

Right before removing from oven, I sprinkle shredded cheddar over the top and let melt.

Serve hot.
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Old 10-12-2010, 04:30 PM   #119
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Cheesy Bacon Stuffed Jalapenos

4 oz. cream cheese (from 8-oz. pkg.), softened
1/2 cup shredded sharp cheddar cheese
Crispy cooked bacon (I like to use those pkgs of Hormel precooked bacon)
1 teaspoon grated lime peel
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
8 fresh whole jalapeno chiles

Mix everything except peppers in a bowl and set aside. Slice peppers and remove seeds and membranes. Stuff peppers with cheese mixture and mound slightly. Bake in a 375* oven for about 15-20 minutes.

Let sit for a few minutes to let cheese set up slightly.
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Old 10-12-2010, 04:32 PM   #120
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Buffalo Chicken Jalapeño Poppers

* 18 - 20 jalapeño peppers
* 1/3 cup hot sauce, such as Frank's Red Hot
* 2 tablespoons butter
* 2 cups of rotisserie chicken, skin and bones removed, shredded
* 1 rib celery, finely chopped
* 1/2 cup shredded Monterey Jack cheese
* 1/2 cup blue cheese crumbles

Preheat oven to 425ºF.

Working lengthwise, slice off the top quarter of each jalapeño. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeño.

Place a small saucepot over low heat. Add hot sauce and whisk in the butter until melted. In a medium size bowl, combine the pulled chicken, celery, Monterey Jack cheese, hot sauce mixture and half of the blue cheese.

Scoop some of the chicken mixture into each of the peppers, filling them all up. Lightly mound the chicken into each pepper. Place the peppers in a baking dish and top with the remaining blue cheese.

Bake the peppers until tender and heated through, about 15 minutes. Serve warm.

Source: Rachael Ray
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