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NorthernNisse 10-18-2003 09:04 AM

Awsome Appetizers!
We used to have a great thread for appetizers, but it is long gone. With the holidays ahead, it is time to start a new one. Please post your favorites. I hope Dottie posts her stuffed mushrooms. :D


NorthernNisse 10-18-2003 09:05 AM

Josie’s Perfect Deviled Eggs

12 eggs
1/2+ cup mayonnaise
2 tablespoons onion - finely chopped
1 teaspoon Dijon mustard
1 teaspoon parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon paprika

For perfect eggs with no green center (caused by over cooking) place 12 eggs in a large pan and cover with 3 inches water. Do not use hot water. Place on burner over medium high heat and immediately start timing for exactly 20 minutes. When eggs begin to boil hard turn heat to medium. When the timer goes off, drain and crack all the eggs around in the pan. The steam escaping separates the shell from the egg for easy removal. Cover with cold water and let sit a few minutes. Drain and shells should peel off easily.

Slice eggs in half and scrape out yolks into a mixing bowl.
Blend remaining ingredients well and fill egg halves.
Sprinkle with additional paprika, chill well.

Can add chopped shrimp, avocado, deviled ham.


NorthernNisse 10-18-2003 09:08 AM

An oldie, but when I am off to a holiday party, I always bring some cheese crisps with me so I can enjoy the wonderful dips.

Parmesan Chips

Shredded Parmesan cheese (Crystal Farms works best.)

Heat non-stick pan on medium heat.
Sprinkle Parmesan cheese thinly and evenly in bottom on pan.
It should look like a lacy pancake.
Cook until melted and golden brown.
Gently flip and brown other side.
Remove from pan and while still warm cut into 8 triangular chips with scissors.
Let cool.

These chips are great with any dip, egg salad and tuna salad.


Cheese Crisps

Cheese slices of choice

Cut cheese slices into 1 1/2 inch squares.
Place on nonstick baking sheet about 2 inches apart. I like using parchment paper...crispier and less greasy.
Bake at 350 degrees for 10-15 minutes until golden brown.
Let cool and remove from pan.


NorthernNisse 10-18-2003 09:08 AM

Artichoke Cheese Squares

2 tablespoons olive oil
1/3 cup onion - minced
2 cloves garlic - minced
4 eggs
1 jar (10 ounce) artichoke hearts - drained and chopped
1 cup shredded sharp Cheddar cheese
2 teaspoons dried parsley
1/4 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Dash of Tabasco sauce

Heat oil in skillet and saute onion and garlic until soft and translucent but not brown.
Beat eggs in bowl and add chopped artichoke hearts.
Stir in remaining of ingredients and mix well.
Pour into 8x8 greased baking dish.
Bake at 325 degrees for 25-30 minutes until set.
Let cool before and cut into squares.

*This appetizer is very versatile and you can add in cooked bacon, sausage, ham, shrimp, etc.


NorthernNisse 10-18-2003 09:09 AM

Hot Dried Beef Dip

1 (8 ounce) package cream cheese - softened
3 tablespoons cream
1 (2 ounce)jar of dried beef
2 tablespoons minced onion
2 tablespoons chopped green pepper
1/8 teaspoon black pepper
1 cup sour cream

Blend cream cheese and cream.
Stir in dried beef, onion, green pepper and black pepper. Blend well.
Stir in sour cream.
Spoon into baking dish.
Bake at 350 degrees for 15 minutes.
Serve with cut up vegetables or low carb crackers.


NorthernNisse 10-18-2003 09:10 AM

Mozzarella Marinara Sticks

1 pound Mozzarella block cheese
2 eggs - beaten
1/2 cup grated Parmesan cheese
1/2 cup ground almonds
1/4 cup vegetable oil
Your favorite low carb Marinara sauce

Mix Parmesan cheese and ground almonds in bowl for "breading".
Slice the Mozzarella cheese across the width into slices 1/2 inch thick.
Dip each slice of cheese in the beaten egg, then coat in "breading.
Place prepared cheese slices on plate and freeze.
Warm marinara sauce in saucepan.
Heat up 1/4 cup oil in fry pan.
Place frozen cheese slices in hot oil and fry until soft and golden brown. Turn once.
Dip sticks in warm marinara sauce and enjoy!

Can be done under broiler also.


NorthernNisse 10-18-2003 09:12 AM

I'm not into hot wings, but I love these. It is really the Heroin Wings recipe with an almond twist. Just use all parmesan if you want to make Heroin Wings.

Parmesan Almond Chicken Wings

4 pounds chicken wings (or thighs)
1/2 cup butter
1 cup grated Parmesan cheese
1/2 cup ground almonds
2 tablespoons dried parsley
1 tablespoon dried oregano
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper

Cut the wings up into "drummettes".
Combine the grated Parmesan cheese and the seasonings.
Line a shallow baking pan with foil. Very important!
Melt butter in a shallow bowl.
Dip each "drummette" in butter, roll in the seasoned cheese and almonds, and arrange in the foil lined pan.

Bake at 350 degrees for 1 hour.


NorthernNisse 10-18-2003 09:13 AM

Scallops Wrapped in Bacon

24 bite size scallops
12 strips bacon - halved crosswise
1 can (2 ounce) sliced water chestnuts
1/4 cup soy sauce
1/2 packet Splenda
1/2 teaspoon ground ginger

Remove the tough connective strap from the side of each scallop.
Trim 24 water chestnut slices to the height of the scallops.
Press a water chestnut slice together with a scallop;
Bind together by wrapping a piece of bacon around them and securing with a toothpick.
Repeat with remaining scallops, chestnuts and bacon.
Combine soy sauce, Splenda and ginger.
Pour over the wrapped scallops and marinate for 10 minutes.
Place wrapped scallops on a broiler pan;
Broil until bacon is crisp, and scallops are cooked but still moist; about 5 minutes on each side.


NorthernNisse 10-18-2003 09:15 AM

Spinach Artichoke Dip

1 package chopped frozen spinach
1 jar (10 ounce) artichoke hearts
2 tablespoon onion - chopped
1/3 cup mayonnaise
1/3 cup sour cream
1 1/4 cups fresh shredded Parmesan cheese
1/2 package of dry Italian salad dressing

Dry and squeeze spinach to remove as much water as possible.
Drain artichokes and break into smaller pieces and blend with spinach.
Mix together mayonnaise, sour cream, 1 cup cheese, and dry salad dressing.
Blend mayonnaise mixture with spinach and artichokes.
Spread in square casserole.
Top with remaining 1/4 cup of cheese.

Bake at 350 degrees for 15-20 minutes, until top cheese is golden brown.

Serve stuffed in mushrooms, Parmesan chips, on cucumber slices, low carb crackers or tortillas.


NorthernNisse 10-18-2003 09:17 AM

This recipe is for those who can occasionally afford a few carbs. Something to look forward to for a special occasion. :)

Baked Potato Skins

2 large baking potatoes
3 tablespoons butter - melted
Salt and pepper
Sour cream
Bacon bits

Scrub potatoes and prick them with a cooking fork.
Put them directly on a rack in the hot oven for 1 hour at 400 degrees, or until the insides are tender and the skins are crisp.
Remove from the oven and cool slightly.

When the potatoes are cool enough to handle, cut them in half lengthwise.
Scoop out the flesh with a big spoon - remove all of it or leave a little, if you like, depending on your carb allowance.
Put the shells on a cookie sheet with a rim.
Using a pastry brush, paint the shells generously with the melted butter, add salt, pepper, and cheese.
Place shells back in oven, until the cheese is melted and the potatoes are golden and crispy. About 10-15 minutes.
Add toppings of choice.


Dottie 10-18-2003 09:26 AM

Dottie's Stuffed Mushrooms

8 ounces mushroom -- white button
4 ounces cream cheese
1/2 pound pork sausage -- breakfast roll sausage
4 ounces shredded cheddar cheese -- finely shredded, optional
1/4 teaspoon salt and pepper
4 cups water
2 tablespoons lemon juice

How to Prepare:
Preheat oven to 350f.

Wash mushrooms and remove stems. Bring water and lemon juice to a boil and add mushroom caps. Let boil for 2 minutes - then pour in a colander to drain. Crumble sausage in a skillet and cook until completely done - about 10 minutes. Let cool. Chop mushroom stems. Once the sausage is cool, mix the cream cheese, salt and pepper, chopped mushroom stems and cheddar cheese (if used) to form a thick mixture.

Divide the mixture among the mushroom caps, mounding. Place stuffed mushrooms in a casserole and bake, uncovered, for about 20 minutes or until filling is bubbly and mushrooms are slightly soft.

I get about 10 mushrooms per 1/2 lb.

*You can skip the boiling step if you prefer a firmer mushroom! Just stuff and bake.

NorthernNisse 10-18-2003 09:27 AM

Cream Cheese Hamwiches

4 slices of sandwich ham
1 package (8 ounce) cream cheese
1 1/2 tablespoons horseradish sauce
2 tablespoons Creme Fraiche or sour cream
1/2 tablespoons lemon juice
1 tablespoon dried parsley

Mix cream cheese, horseradish, lemon juice and Creme Fraiche together in a bowl.
Season with black pepper and parsley.
Spread mixture evenly between layers of sliced of ham.
Finish with a slice of ham on the top.
Place in freezer for about 2 hours until firm but not frozen.
Cut the "hamwich" into 4-8 squares with a sharp knife.
Refrigerate until needed.


helenback 10-18-2003 09:54 AM

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! :)

CarolynF 10-18-2003 09:56 AM

These are awesome Josie!!!!

Here's a very simple appetizer..

Jar of dill whole dill pickles
cream cheese
shaved ham or turkey

Take a pickle and dry it off...frost with softened cream cheese,
then wrap with shaved ham or turkey.or Budig meats. The
cream cheese helps the meat stick..Wrap in foil, and then refrigerate. Slice into disks..about 3/4 inch when ready to serve.

helenback 10-18-2003 09:57 AM

josie!! thanks for starting this thread!!
here is another goody. :) I don't remember where I got this, but thanks!!

Baked Vidalia Onion Dip

3/4 to 1 C. finely chopped Vidalia onions
1/2 C. mayonnaise
1/2 C. grated sharp cheddar or Swiss cheese
1/8 to 1/4 t. Tabasco sauce
1/4 C. grated Parmesan cheese (not the powder!)
paprika, to taste

Preheat oven to 350°F.

Mix onions, mayonnaise, cheddar or Swiss cheese and Tabasco.
Spread into small baking dish or pie plate.
Top with Parmesan cheese and sprinkle with paprika to taste.
Bake in preheated oven at 350°F. for approx. 30 min. Serve warm

SouthernMama 10-18-2003 10:05 AM

Here's an alternate recipe for Deviled Eggs

One dozen hard boiled eggs
3 oz. of cream cheese
2 TB mayonnaise
4 slices of bacon, cooked and crumbled
salt and pepper to taste

Peel and half eggs, and scoop out the yolks. Mix cream cheese and mayo until smooth, add egg yolks to cream cheese mixture, and mix until well blended. Stir in Bacon, salt and pepper and return mixture to halved egg whites.

This is the way my grandmother has always made deviled eggs and for the longest time was the only way I'd eat them!

It's also good as egg salad and in ham rolls.

helenback 10-18-2003 10:15 AM

Hot Broccoli Dip

1 small head broccoli
1 red pepper
2 garlic cloves
1 1/2 Cup cheddar cheese
1/4 Cup Fresh Parmesan
1 Cup mayonnaise
1 Cup sour cream
1 Small onion
black pepper to taste

Preheat Oven to 375 F
chop onion, broccoli, and red pepper with food chopper. Place in bowl. Add sour cream and mayo, add to veggie mix. Add grated cheddar to mixture and mix well. Add pressed garlic and mix well. Add salt and pepper to taste. Grate Parmesan over top of mixture. Bake at 375 for 20-25 minutes.
Dip your veggies or pork rinds. It is fabulous!

helenback 10-18-2003 10:18 AM

Parmesan Puffs

4 large egg whites at room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
Cayenne to taste
2 cups freshly grated Parmesan
Vegetable oil for deep frying

In a bowl with an electric mixer beat the egg whites with the salt until they are frothy, add the cream of tartar, and beat the whites until they hold stiff peaks. Stir in the cayenne and the Parmesan. In a deep fryer heat 2-inches of vegetable oil to 370 degrees and in it fry teaspoons of the mixture, formed into balls, in batches, turning them occasionally, for 2 to 3 minutes, or until they are golden. Transfer the Parmesan puffs to paper towels to drain and serve them hot as an hors d'oeuvre.

helenback 10-18-2003 10:21 AM

Bernice's Salsa Bites

11 oz cream cheese (softened)
1/3 cup thick and chunky salsa
2 eggs
1/2 cup shredded cheddar cheese
1/4 cup chopped green onions (can add more)
1 clove garlic finely minced
**optional addition: 1/4 cup sour cream
2 TBS chopped fresh cilantro

Beat cream cheese in bowl until smooth. Whisk in salsa ns eggs until well blended. Stir cheeses, onions, and garlic. Spray a mini muffin pan with either vegetable spray or I use a sprayer filled with olive oil. Fill mini muffin cups.

Bake at 375 for 20 minutes. Might take longer depending on your oven. They are done when they turn golden brown and a toothpick inserted comes out clean. Let cool 5 minutes. Remove from pan. **Can then spread tops with a small amount of sour cream and fresh cilantro if desired. Should make 24 mini muffins.

Micko 10-18-2003 04:23 PM

Cherry Tomato Appetizer

20 cherry tomatoes
1 pound bacon -- cooked and crumbled
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons fresh parsley, snipped

1. Cut a thin slice off of each tomato top.
Scoop out and discard pulp or save for another use.
2. Invert the tomatoes on a paper towel to drain.
3. In a small bowl; combine all remaining ingredients; mix well.
Spoon into tomatoes. (Could use a pastry bag or a zip-loc bag and cut a small hole in the corner.)
Refrigerate for several hours.

Prepare them several hours ahead to allow the flavors to blend. To keep them fresh, be sure to cover loosely with plastic wrap and refrigerate.

Entire recipe: 18g carbohydrates

Doug_H 10-31-2003 02:25 PM


Originally posted by CarolynF
These are awesome Josie!!!!

Here's a very simple appetizer..

Jar of dill whole dill pickles
cream cheese
shaved ham or turkey

Take a pickle and dry it off...frost with softened cream cheese,
then wrap with shaved ham or turkey.or Budig meats. The
cream cheese helps the meat stick..Wrap in foil, and then refrigerate. Slice into disks..about 3/4 inch when ready to serve.

You can also do this with pickled aspargas spears. Very good


mooette 11-01-2003 11:18 AM

6 eggs
1 cup sour cream
1/2 tsp salt
1 cup cheddar cheese grated

Add whatever else you like examples:
green onions
cooked bacon
cooked hamburger
cooked sausage
green pepper

Bake at 350 until puffy and firm to touch, about 35 min for pie plate.


12 eggs
3 packages pork sausage
-- Jimmy Dean

How to Prepare:

Hard boil the eggs and
cool. Divide sausage pkg in
to 4 equal parts and form
patties. Wrap eggs in
patties forming them
around the eggs evenly.
Place on a cookie sheet
and bake at 350 for 25 to 35
minutes till done. Slice and
eat. Also good cold.

11-02-2003 06:28 AM


1 lb velvetta cheese (diced small)
1 lb hamburger (fried)
1 pkg. frozen broccoli (chopped)
1 can cream of mushroom soup (I use 1/2 can then add 1/2 can cream)
1/2 salsa (I find the lowest carb I can)

Dump together in crock pot for 2-3 hours on low. Stir occasionally. Serve with pork rinds or tortilla chips (for those not low carbing)

Sweeteater 11-16-2003 02:33 PM

Spicy Sausage Cheese Balls

1 1/2 lbs. hot sausage
1 1/2 cups Atkins baking mix
4 cups shredded sharp cheddar
1/3 cup jalepeno, finely chopped
1/3 cup onion, finely chopped

Mix all ingredients thoroughly. Form into 1" balls, and place on
non-greased baking sheet. Bake at 375 for 15 minutes, or until golden brown.

emijan 11-20-2003 11:18 PM

The best ever artichoke dip
This is a favorite of mine I used to eat it with (?><?:') and haven't had it since this woe...until today.
I had a little with porkrinds and it wasn't bad at all.
this is a whole pan so a serving is easily 1/10 or even less:

2 cans artichoke drained (not merinated) chopped
1 cup mayo
8oz cream cheese
1 cup parmesan cheese (either the freshly grated or the dry)

mix and place in a oven safe dish bake for 30 min.....spread on pork rinds.

serve:10 or more
carb-fiber: 35

Jewels 11-21-2003 12:41 AM


Originally posted by CarolynF
These are awesome Josie!!!!

Here's a very simple appetizer..

Jar of dill whole dill pickles
cream cheese
shaved ham or turkey

Take a pickle and dry it off...frost with softened cream cheese,
then wrap with shaved ham or turkey.or Budig meats. The
cream cheese helps the meat stick..Wrap in foil, and then refrigerate. Slice into disks..about 3/4 inch when ready to serve.

Carolyn, you can always take a dill pickle and ream out the middle and stuff it with cream cheese, wrap and refrigerate. When ready, take out and cut in disks. Thats how I always made mine.

Jewels 11-21-2003 12:43 AM

Olive Cheese Ball

1 pkg cream cheese (8 oz)
1-1/2 cups grated cheddar cheese
1 pkg of smoke cheese spread (5 oz)
1 teaspoon of Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 can (7-1/2 oz) ripe olives (chopped)

Soften cream cheese. Blend with cheddar and smoke cheeses and spices. Fold in chopped
olives and shape into a ball. Chill. makes 1-1/2 lb

Jewels 11-21-2003 12:44 AM

Chicken Wings

4-5 lbs chicken wings - cut up
1 cup soy sauce
1/4 cup white wine
2 cloves garlic - crushed
1/4 cup vegetable oil
1 tablespoon Splenda
1 teaspoon accent

Mix all ingredients together and marinate wings for at least 24 hours. Bake on foil
covered cookie sheet for 50 minutes at 350 F.

Jewels 11-21-2003 12:46 AM

Clam Dip

1 (8 oz) cream cheese
1 can clams
4 tablespoons of clam juice
1 teaspoon of lemon juice
1 teaspoon of Worcestershire sauce

Warm cream cheese (room temperature) to soften. thin with a small amount of milk if
necessary to correct consistency. Add remaining ingredients and mix thoroughly.

Jewels 11-21-2003 12:47 AM

Not sure if Velveeta is legal on this woe but this is so good.

Hot Cheese Dip

1 pkg Velveeta cheese (2 lb)
1 No. 2-1/2 can (29 oz) tomatoes - well drained and chopped into small pieces
2 small cans green chilies - chopped
1 tablespoon Worcestershire sauce
1 tablespoon dry onion flakes or 1 onion chopped fine and sautéed

Combine all ingredients in the top of a double boiler-stirring until cheese is melted.
Serve hot with corn chips. Makes 2 quarts (will feed 20 people). Left over freezes well.

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