Ginger Orange Dressing

1/4 cup fresh orange juice
4 teaspoon canola oil
1 tablespoon minced scallions
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated orange zest
1/4 teaspoon minced garlic
Salt and freshly ground black pepper to taste

In a small bowl, whisk orange juice, oil, scallions, ginger, orange zest, garlic, salt and pepper until well blended. (Alternatively, combine ingredients in a small jar, secure the lid and shake.)

Makes about 1/3 cup.

Serving size: 1 tablespoon

Per serving: 35 Calories, 0 g Protein, 3 g Fat, 0.2 mg Saturated Fat, 1 mg Sodium, 0 mg Cholesterol, 0 g Dietary Fiber, 1 g Carbohydrate

1 WW points

Red And Green Crab Balls

1 1/2 cups crabmeat
6 ounces cream cheese
Grated zest of 1 lemon
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seeds
Paprika
Unseasoned bread crumbs
Parsley, finely chopped
Thin pretzel sticks

In a bowl, combine crabmeat, cream cheese, lemon zest, salt, pepper, celery seeds and 1/4 teaspoon paprika. Use a fork to combine all ingredients evenly. Cover with plastic wrap and refrigerate overnight.

Combine 2 parts bread crumbs to 1 part paprika in a small, shallow bowl. Place parsley in another bowl. Form crab mixture into 1-inch balls and roll in either "red" or "green." Refrigerate until ready to serve, then spear each ball with a pretzel stick.

Makes about 2 dozen balls.

Cheese Ball

16 ounces cream cheese
2 packages sliced, chopped, chipped beef, cut very thin
1 bunch scallions, chopped (green tops only)
1/2 tablespoon Accent
1 tablespoon Worcestershire sauce
Nuts, chopped

Cream the cream cheese. Add chipped beef. Add the tops of scallions, Accent and Worcestershire sauce. Mix well and roll in nuts. Form into one or two balls.

Easy Cheese Ball

Posted by tweetybird at recipegoldmine.com 8/19/2001 7:25 am

2 ounces cream cheese
1 teaspoon Worcestershire sauce
3 tablespoons liquid smoke
4 ounces sharp Cheddar cheese, finely grated
1/4 cup EACH celery and bell peppers,
    finely chopped, mixed
1/3 cup pecans, finely chopped
2 tablespoons dried minced onions
Dash Tabasco sauce
1/2 teaspoon garlic powder

Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on wax paper and roll the cheese ball on it until coated. Chill completely before serving.

Dr. Pepper Cheese Ball

1/2 pound processed American cheese
3 ounces cream cheese
4 tablespoons Dr. Pepper
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon minced garlic
1/8 teaspoon crushed red pepper flakes
1/2 cup chopped pecans

Place cheeses in large bowl of electric mixer; mix until blended. Add Dr. Pepper and mix until light and fluffy. Add remaining ingredients and mix until blended. Shape into 2 balls and chill for 20 minutes. Place in a plastic bag and chill thoroughly.

Serve with a cheese knife for spreading on crackers.

Creamy Horseradish Ham Roll

8 ounces cream cheese, softened
2 tablespoons prepared horseradish
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
4 slices cooked ham, each about 4 1/2 x 6 1/2 x 1/8-inch

Combine all ingredients, except ham slices and mix well. Divide mixture in half. Lay two ham slices together so that the 6 1/2-inch sides are touching. Spread half of cream cheese mixture on the two ham slices. Roll, jellyroll fashion, starting with one of the 6 1/2-inch sides and making sure that the two ham slices join with no space between them. Repeat procedure with remaining ham slices and cream cheese mixture.

Chill in refrigerator for 1 hour.

Slice into 1/4-inch pieces. Arrange in a single layer on serving tray and serve.

Makes two rolls or about 24 hors d'oeuvres when sliced.

Chili Cheese Ball

3 ounces cream cheese
8 ounces Velveeta cheese, shredded
1 tablespoon lemon juice
1 teaspoon chili powder
1/4 teaspoon garlic powder
Dash of red pepper
1/4 cup chopped pecans
1 teaspoon paprika

Combine softened cheeses, lemon juice, garlic powder and red pepper; beat with electric mixer until light and fluffy. Stir in nuts. Shape into a ball and sprinkle with mixture of chili powder and paprika. Chill.

Fiesta Cheese Ball

1 1/2 cups chopped pecans
1 (1 ounce) envelope taco seasoning, divided
16 ounces cream cheese, softened
1 tablespoon green Tabasco sauce
1 tablespoon seeded and diced jalapeno pepper
1 tablespoon diced red onion
1 cup seeded and diced red bell pepper
8 ounces shredded Colby-jack cheese

Preheat over to 300 degrees F.

Place pecans on a small baking sheet and toast in oven for 15 to 20 minutes. Remove from oven and toss with 2 tablespoons taco seasoning; set aside.

In a large bowl of an electric mixer, beat cream cheese, remaining taco seasoning and Tabasco sauce until smooth, about 2 minutes. Add jalapeno, onion, bell pepper and Colby-Jack cheese. Stir to combine. Using a rubber spatula, shape cheese into a large ball.

Place a large sheet of plastic wrap on counter top, sprinkle reserved seasoned nuts over plastic. Roll cheese ball in nuts, coating entire outside of ball.

Bring sides of plastic wrap up around ball to seal. Wrap in additional layer of plastic wrap to seal. Place cheese ball on a plate and refrigerate several hours until firm.

Serve with crackers.

Nutrition facts per serving: 187 calories, 17 g fat, 8 g saturated fat, 35 mg cholesterol, 4 g carbohydrates, 5 g protein, 282 mg sodium, 1 g fiber

Honey Mustard Dressing

1/2 cup plain nonfat yogurt
4 teaspoons prepared mustard
4 teaspoons honey
1 tablespoons snipped dill
2 teaspoons white wine vinegar
1/2 teaspoon granulated sugar
1/8 teaspoon ground white pepper

In a small bowl, whisk all the ingredients. Refrigerate, covered, 2-3 hours. Whisk again before serving.

Makes 4 servings.

1 WW point

Italian Dressing

1/4 cup low-sodium chicken broth
1 tablespoon minced red bell pepper
1 tablespoon chopped basil
1 tablespoon white wine vinegar
2 teaspoons extra virgin olive oil
1/2 teaspoon grated lemon zest
1/2 teaspoon salt
1/2 garlic clove, minced
1/4 teaspoon dried oregano leaves, crumbled
1/8 teaspoon freshly ground pepper

In a jar with a tight-fitting lid, combine all the ingredients; cover and shake well. Refrigerate, covered, overnight. Shake again before serving.

Makes 4 servings.

1 WW points

Maple Balsamic Vinaigrette

2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons pure maple syrup
2 teaspoons grainy mustard
Salt and freshly ground black pepper to taste

In a small bowl, whisk oil, vinegar, maple syrup, mustard, salt and pepper until blended. (Alternatively, combine ingredients in a small jar, secure the lid and shake.)

Makes about 1/3 cup.

Per serving: 45 Calories, 0 g Protein, 5 g Fat, 0.7 mg Saturated Fat, 6 mg Sodium, 0 mg Cholesterol, 0 g Dietary Fiber, 2 g Carbohydrate

1.5 WW points per 1 tablespoon

Oriental Salad Dressing

1/8 cup olive or vegetable oil
1/8 cup peanut oil
2 tablespoons rice vinegar
2 tablespoons diced celery
2 tablespoons diced onion
1 tablespoons soy sauce
1 1/2 teaspoons lime juice
1 teaspoon ketchup
1 sliced pared fresh ginger root

Blend in blender. Shake or stir before serving.

Makes 8 servings.

2 WW points

Ranch Cheese Ball

16 ounces cream cheese
1 envelope dry Hidden Valley Ranch Dressing mix
1 cup grated Cheddar, co-jack or Colby cheese
Bacon bits

Mix cream cheese, dressing mix and cheese together and form into a ball. Roll in bacon bits. Chill and serve with crackers.

Poppy Seed Dressing

1/2 cup buttermilk
1/2 cup nonfat sour cream
2 tbsp honey
1 tbsp fresh lemon juice
1/2 tbsp poppy seeds, toasted

In a small bowl, whisk buttermilk, sour cream, honey, lemon juice and poppy seeds until smooth.

The dressing can be stored, covered, in the refrigerator for up to 4 days.
Makes about 1 cup.
Serving size: 1 tablespoon
5 WW points per serving
Per serving: 20 Calories, 1 g Protein, 1 g Fat, 0.1 mg Saturated Fat, 20 mg Sodium, 1 mg Cholesterol, 0 g Dietary Fiber, 3 g Carbohydrate

Corned Beef Cheese Ball

8 ounces cream cheese, softened
2 cups shredded Cheddar cheese
1 (12 ounce) can corned beef, drained and shredded
3/4 cup sweet pickle relish
3 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
1 1/2 teaspoons prepared mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon grated lemon peel
1 cup minced fresh parsley

Beat cream cheese and Cheddar cheese in a mixing bowl until blended. Stir in corned beef, pickle relish, lemon juice, horseradish, prepared mustard, Worcestershire sauce and lemon peel. Shape cream cheese mixture into a ball and wrap tightly in foil. Chill 30 for minutes.

Roll in parsley. Serve with assorted crackers and/or apple wedges.

Makes 12 to 15 servings.

Smoked Salmon Rolls

Smoked salmon
Cream cheese
Chopped fresh chives or parsley
Sweet pickles or gherkins, cut into small pieces

Cut the salmon into strips about 1/2 inch wide and 2 inches long. Mix the cream cheese and fresh herbs together and spread on the salmon pieces. Roll the salmon around a piece of pickle and secure with a wooden pick.

Russian Dressing

3 tablespoons orange juice
3 tablespoons reduced-calorie mayonnaise
2 tablespoons minced green bell pepper
2 tablespoons minced red bell pepper
2 tablespoons tomato paste
2 tablespoons plain nonfat yogurt
1 tablespoon drained prepared horseradish
1 tablespoon grated onion
1 teaspoon Dijon mustard
1/2 teaspoon chili powder
1/4 teaspoon freshly ground pepper

In a jar with a tight-fitting lid, combine all the ingredients; cover and shake well.

Refrigerate, covered, 2-3 hours.

Shake again before serving.

Makes 4 servings.

1 WW points

Seafood Salad Dressing

1 cup low-fat yogurt
1 cup reduced-calorie mayonnaise
1/2 cup spicy chili sauce
2 tablespoon fresh lemon juice
1 tablespoon minced onion
1 tablespoon prepared horseradish
Pinch tarragon
Salt and pepper to taste (optional)

Combine all ingredients in bowl; mix well. Store in refrigerator.

Makes 2 3/4 cups.

Per tablespoon: Calories: 22 Fiber: 0 Fat: 2 Carbs: 2 Protein: 0 Cholesterol: 2 Sodium: 86

1 WW point per tablespoon

Smoked Ham Cheese Ball

From the kitchen of Laura King

2 packages deli sliced smoked or honey
    ham (such as Buddig)
16 ounces cream cheese, softened
1 small can chopped olives, drained
1 small package chopped pecans

In blender or food processor chop meat. In medium mixing bowl put cream cheese, olives and meat. Mix very well and shape into ball. Roll into chopped pecans. Garnish plate with parsley with cheese ball in the middle. I also put a pimento stuffed green olive for garnish in center.

Serve with assorted crackers.

NOTE: Can be made into 2 logs also.

Ww Ranch Dressing Mix

6 tablespoons Cremora (powdered coffee creamer)
4 tablespoons lemonade powder
1 tablespoons onion salt
1 tablespoon onion powder
1 tablespoon seasoned salt
1 tablespoon dry minced parsley
1/2 teaspoon garlic salt
1/2 teaspoon dry dill weed
1 teaspoon beef bouillon powder
1 teaspoon cornstarch

Stir together until thoroughly blended. Store at room temperature for up to 1 year.

To make dressing:

1/2 cup lite mayonnaise
2 tablespoons mix
1/4 cup skim milk
1 teaspoon lemon juice

Mix; let stand 30 minutes.

Makes 1 cup.

Hidden Valley Ranch Cheese Ball

From the kitchen of Judy/AZ

Can be served immediately or, for maximum flavor, refrigerate overnight. Keeps in fridge covered about 2 days. Very very easy and very very yummy

6 ounces low fat/fat free cream cheese
6 ounces regular cream cheese
1 package Hidden Valley Ranch dressing mix
Coarsely chopped red or green pepper

Lightly dust a cereal bowl with flour.

Blend cream cheese and the Hidden Valley Ranch powder. Shape into a ball. Roll in pepper (cover entire ball).

Famous Green Bean Casserole

This is the old favorite recipe, revised to a lower fat, lower sodium recipe. It is quite good.

2 (9 ounce) bags frozen green beans, thawed, or
    2 (15 ounce) cans no salt added green beans, drained
1 (10 3/4 ounce) can Campbell's HEALTHY REQUEST
    Cream of Mushroom Soup
3/4 cup skim milk
1 (3.5 ounce) can Real Bak'd Onion Pieces, divided
1/8 teaspoon ground black pepper
2 teaspoons Worcestershire sauce or soy sauce (optional -
    note these are high sodium products)

In a 1 1/2-quart casserole, mix all ingredients except 1/2 can of the Real Bak'd Onion Pieces.

Bake uncovered 30 minutes at 350 degrees F or until hot; stir. Top with remaining 1/2 can of Real Bak'd Onion Pieces. Bake an additional 5 minutes.

Serves: 6 - 1 1/2 WW points per serving

Cheese Ball

From the kitchen of Judy/AZ

8 ounces cream cheese
8 to 16 ounces sharp Cheddar cheese, grated
1 package Hidden Valley Ranch dressing
1/2 cup mayonnaise
1/2 cup skim milk
Red pepper, optional
Chopped green onions, optional
Finely chopped celery, optional
Finely chopped green pepper, optional
Minced garlic, optional

Mix Hidden Valley Ranch dressing, milk and mayonnaise. Add in cream cheese and Cheddar cheese. Mix well. Put into freezer for about 20 minutes.

Shape into balls (makes 2 good size balls, 3 smaller). Put back into freezer just long enough to make the ball firm enough to roll. Roll cheese ball in pecan pieces or chopped parsley. (Unrolled cheese balls freeze well.)

Serve with crackers (wheat, cracked pepper, Triscuits, etc).

Pine Cone Cheese Ball

1 (8 ounce) container garden vegetable cream cheese
1 (8 ounce) container roasted garlic cream cheese
1 cup shredded sharp Cheddar cheese
3 green onions, chopped
2 cups toasted pecan halves

Stir together first four ingredients. Shape into an oval. Chill for 2 hours.

Arrange pecan halves over cheese oval in overlapping rows beginning at bottom and working upward. Serve with crackers.

Fiesta Rice

Submitted to recipegoldmine.com by Deb Gibson.

1 cup salsa (I used hot chipotle sauce)
3/4 cup Minute Rice
1/2 cup water

Mix salsa, rice and water in saucepan; bring to a boil. Reduce heat and simmer 5-10 minutes until rice is tender. Fluff with fork. I did this the last 8 minutes before the stuff in the oven came out.

Serves 4 - 1.5 WW points per serving

Lazy Cabbage

1 pound breakfast or Italian Sausage
Chopped onion and green bell pepper
4 cups shredded cabbage
2 (28 ounce) cans tomatoes (one can drained)
1/2 cup dry Minute rice

Brown meat, onion and pepper, then drain any fat. Combine all ingredients in a sprayed 9 x 13-inch pan.

Bake at 325 degrees F, covered, for 1 1/2 hours. Top with salsa before serving if desired.

Serves 6: 4 WW points
Serves 4: 6 WW points

Carrot Cheese Ball

1 1/2 cups shredded carrots (3 to 4 large carrots)
8 ounces cream cheese, softened
2 cups (8 ounces) shredded Cheddar cheese
2 large cloves garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
3 to 4 tablespoons fresh parsley, chopped

Press carrots between paper towels to remove excess moisture; set aside.

Combine cream cheese and Cheddar cheese in a medium bowl; stir well. Add carrots and garlic; stir well. Cover and chill for 1 hour.

Shape cheese mixture into a ball; roll in parsley. Wrap in wax paper and chill for at least 1 hour.

Black Pepper Cheese Logs

8 ounces cream cheese, softened
1 tablespoon milk
1 clove garlic, crushed
1 teaspoon chopped fresh chives
2 tablespoons dried parsley flakes
Coarsely ground black pepper

Combine first 5 ingredients. Shape mixture into two 5-inch logs. Roll in coarsely ground black pepper. Cover and chill at least 3 hours.

Serve with assorted crackers.

Makes about 1 cup.

Spicy Cheese Log

From the kitchen of Jewel-e S. - Phoenix, Arizona

1 pound longhorn cheese
3 ounces cream cheese
Dash of Worcestershire Sauce
1/2 teaspoon minced garlic
Cayenne pepper

Soften cream cheese; grate longhorn cheese.

With strong sturdy spoon (wooden is nice), mix thoroughly until all melded together.

Stir in Worcestershire and garlic; mix thoroughly.

Divide mixture into four or five sections. Roll each section into the shape of a log about the diameter of a half dollar. When all the sections are rolled, spread cayenne on wax paper and roll the logs in the cayenne until coated, including the ends.

The original recipe says, slice cheese log into 1/4-inch slices; place on a Ritz and toast under the broiler until just hot. Serve quickly.

Now I like it cold and slice cheese onto my favorite cracker or chip and pop into my mouth...Yummm!

Pintos And Cheese

Shared with recipegoldmine.com by Deb Gibson.

1 can fat-free spicy refried beans
1/4 cup enchilada sauce
1/2 cup fat-free shredded Cheddar cheese

In small baking dish layer beans first, then enchilada sauce, and top with cheese (I added 1/2 cup of diced onions over the beans before adding the sauce and cheese). Cover. Bake at 350 degrees F for 25 minutes.

Serves 4 - 2 WW points each serving

Pumpkin Cheese Ball

8 ounces cream cheese, softened
1/2 cup canned or cooked pumpkin
1 (8 ounce) can crushed pineapple, well drained
2 cups (8 ounces) shredded sharp Cheddar cheese
1 (2 1/2 ounce) package dried beef, finely chopped
1 tablespoon finely chopped onion
Celery leaves
Crackers and/or raw vegetables

In a mixing bowl, beat cream cheese, pumpkin and pineapple. Stir in Cheddar cheese, beef and onion. Shape into a ball; place on a serving platter. Score sides with a knife to resemble a pumpkin and add celery leaves for a stem.

Serve with crackers and/or vegetables.

Yields 3 cups.

Roasted Potatoes With Garlic

Makes 8 servings.

1 pound tiny red potatoes, halved
1 head garlic, cloves separated but not peeled
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Arrange potatoes and garlic cloves in a 9 x 13-inch pan. Drizzle with oil and sprinkle with salt and pepper. Bake at 350 degrees F for 30 to 40 minutes, or until potatoes are tender and garlic is soft. Squeeze the roasted garlic from the peels onto the potatoes. Mix together.

Points: 1 - Serving size: 1 cup - Per serving: 64 Calories, 3.4 g Fat, 0.7 g Fiber, 7.8 g Carbohydrates, 0.9 g Protein, 136 mg Sodium

Savory Potato Topping

1 cup plain fat-free yogurt
2 teaspoons imitation bacon bits
1 1/2 teaspoons dried chives
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon pepper

Combine all ingredients; mix well. Refrigerate at least 2 hours before serving, to blend flavors.

Serve on hot baked potatoes.

Makes about 1 cup.

Serves: 4 (1/4 cup) servings - 1 WW point per serving

Per 1/4 cup: 39 calories, trace fat, 1 mg cholesterol, 5 g carbohydrates, 0 g fiber, 4 g protein, 199 mg sodium

NOTE: A 2-tablespoon serving of this topping is "free" for weight watchers.

Chicken Burrito Soup

WW points: 3

2 cups fat-free chicken broth (one 16 ounce can)
1 cup water
2 teaspoons taco seasoning
1/4 teaspoon dried minced garlic
1 teaspoon dried parsley flakes
1 cup frozen whole kernel corn
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1 cup diced cooked chicken breast (5 ounces)
6 ounces red kidney beans, rinsed and drained (8 ounce can)
1 cup stewed tomatoes, coarsely chopped and undrained
1 1/2 ounces uncooked noodles (1 cup cooked)

In a large saucepan, combine chicken broth, water, taco seasoning, garlic, and parsley flakes. Add corn, red and green peppers, onion, chicken, kidney beans, and undrained tomatoes. Mix well to combine. Bring mixture to a boil. Stir in uncooked noodles. Lower heat, cover and simmer for about 15 minutes or until vegetables and noodles are tender, stirring occasionally.

Freezes well.

Servings: 4 (1 1/2 cup) servings

Per serving: 262 Cal, 2g Fat, 20g Pro, 41g Carb, 452mg Sod, 60mg Calc, 5g Fib

Healthy Exchanges: 2 Protein, 1 Bread, 1 Vegetable, 8 Opt. Cal.

Diabetic Exchanges: 2 Meat, 1 1/2 Starch, 1 Vegetable

Beefy Cheese Ball

1 jar sliced dried beef, rinsed and finely chopped
8 ounces cream cheese, softened
1/4 cup dairy sour cream
1/4 cup grated Parmesan cheese
1 teaspoon prepared horseradish

Combine 1/4 cup of the dried beef, cream cheese, sour cream, Parmesan cheese and horseradish; blend thoroughly. Refrigerate mixture for 15 minutes.

Form into a ball and roll in remaining dried beef. Chill thoroughly.

Serve with crackers.

Ultimate Cheese Ball

16 ounces cream cheese
2 cups shredded Cheddar cheese
1 tablespoon chopped pimento
1 tablespoon chopped green bell pepper
1 tablespoon chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon lemon juice
Dash of cayenne pepper
Dash of salt

Blend well the cream cheese and Cheddar cheese. Add remaining ingredients and mix well. Shape into a ball. Roll in chopped pecans.

Tuna Ball

1 large can tuna, drained well
8 ounces cream cheese
1/4 teaspoon chili powder
Parsley flakes
Onion flakes

Mix all ingredients well. Make into a ball. Sprinkle with or roll in paprika.

Sesame Cheese Logs

8 ounces cream cheese, softened
4 ounces blue cheese, crumbled
1/2 cup butter, softened
1/2 cup chopped pitted green olives
2 tablespoons Worcestershire sauce
1 tablespoon chopped chives
1 tablespoon chopped parsley
1/4 cup toasted sesame seed

Combine all ingredients except sesame seed; blend well. Shape into a log or ball; roll in sesame seed. Chill.

Serve with crackers.

To toast sesame seeds
Sprinkle seeds in a shallow baking pan. Place in a preheated 375 degree F oven for 8 to 10 minutes or until golden, tossing occasionally.

Salmon Log

1 pound canned salmon, drained
8 ounces cream cheese, softened
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
3 tablespoons snipped parsley

Flake the salmon. Remove skin and bones. Combine all ingredients except the parsley. Shape into a log AFTER chilling for several hours. Roll in parsley.

Bacon-cheese Ball

1 pound sharp Cheddar cheese
1 pound cream cheese
1 pound bacon, fried crisp and crumbled
1/2 pound Roquefort cheese
Pinch of garlic salt
Worcestershire sauce (optional)

With all ingredients at room temperature, mix well. Shape into 2 medium balls or 4 logs.

Serves 20.

Chicken Chili

12 ounces boned and skinned chicken breasts, diced
1 envelope chili seasoning
1 quart canned tomatoes
15 ounces canned corn, undrained
15 ounces canned kidney beans, drained
1 green bell pepper, chopped
1 onion, chopped
1/2 cup salsa

In sprayed, nonstick skillet, sear chicken. Add to crockpot with remaining ingredients. Cook on LOW for 6 to 8 hours.

8 (1 1/2 cup) servings - 2.5 WW points per servings

Free Soup

1 (46 ounce) can V-8 juice (Hot and Spicy or regular)
23 ounces water
1 cup cabbage, shredded
1 (10 ounce) can diced tomatoes and chile peppers
1 cup celery, diced
1 onion, chopped
1 (14.5 ounce) can green beans
1 jar mushrooms (optional)
4 to 6 carrots, sliced
2 tablespoons parsley
2 packages beef bouillon
1 package ranch dressing mix

Mix all ingredients together. Cook until vegetables are tender. Serve.

Navajo Beef And Chile Stew

3/4 pound lean beef stew meat, cut into 3/4-inch cubes
1 large onion
2 large cloves garlic, minced
1 (14.5 ounce) can ready-cut tomatoes with juice
1 (7 ounce) can diced green chiles, drained
1 (8.5 ounce) can whole kernel corn, undrained
1 1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons yellow cornmeal

Combine all ingredients, except cornmeal, in a 3 1/2-quart crockpot, mixing well. Cover and cook on LOW for 7 to 8 hours or until meat is tender.

Turn control to HIGH. Stir in cornmeal. Cover and cook on high 20 to 25 minutes.

Serves 4 - 5 WW points per serving

Taco Soup

1 large onion, diced
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can diced tomatoes & green chiles
1 (11 ounce) canned corn with red and green peppers
1 (15 1/2 ounce) can low-fat or fat-free canned refried black beans
2 cans water (3 1/2 cups)
1 package taco seasoning mix
1 package ranch salad dressing mix (dry)

Saut? onion with vegetable oil cooking spray. When softened, combine all other ingredients and cook until heated through.

Makes 9-10 cups. Serving size is 1 cup. 2 WW points per serving.

Salmon Ball

1 (15 1/2 ounce) can Red Alaskan salmon,
    well-drained, boned and skinned
8 ounces cream cheese, softened
1/4 teaspoon Liquid Smoke
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon horseradish
Chopped parsley or chopped pecans

Blend first 6 ingredients. Shape into a ball or pack into a mold lined with plastic wrap. Chill several hours or overnight. Unmold.

Before serving, coat with chopped nuts or parsley. Serve with crackers and garnish, if desired, with parsley, lemon wedges, black olives and Salmon Pinwheels. May be frozen.

Yields 1 1/2 cups and serves 24.

Pineapple Cheese Ball

16 ounces cream cheese, softened
1 (8 ounce) can crushed pineapple, well drained
1/2 cup finely chopped green pepper
2 tablespoons chopped onion
1 teaspoon seasoned salt
1 cup finely chopped pecans

Mix together all ingredients except pecans. Chill until easy to handle. Form a ball and roll in chopped pecans. Chill for at least 1 hour before serving.

Nutty Bacon Cheeseball

1 (8 ounce) package cream cheese, softened
1/2 cup milk
2 cups shredded sharp Cheddar cheese
2 cups shredded Monterey jack cheese
1/4 cup crumbled blue cheese
1/4 cup finely minced green onions (white part only)
1 (2 ounce) jar diced pimiento, drained
10 slices bacon, cooked, drained, finely crumbled and divided
1/4 cup finely chopped pecans, divided
Salt and black pepper to taste
1/4 cup minced parsley
1 tablespoon poppy seeds

Beat cream cheese and milk on low speed in large bowl with electric mixer until blended. Add cheeses. Blend on medium speed until well combined. Add green onions, pimiento, half of bacon and half of pecans. Blend on medium speed until well mixed. Add salt and pepper to taste. Transfer half of mixture to large piece of plastic wrap. Form into ball; wrap tightly. Repeat with remaining mixture. Refrigerate until chilled, at least 2 hours.

Combine remaining bacon and pecans with parsley and poppy seeds in pie plate or large dinner plate. Remove plastic wrap from each ball; roll each in bacon mixture until well coated. Wrap each ball tightly in plastic wrap and refrigerate until ready to use, up to 24 hours.

Raspberry Brie Crescents

1 (8-count) roll refrigerated crescent rolls
8 teaspoons raspberry jam
4 ounces Brie cheese, cut into 4-inch long strips

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Unwrap crescent rolls; separate into triangles. Lightly spread 1 teaspoon jam across wide end of each triangle. Place cheese strip on wide end of each triangle on top of jam.

Roll each from wide to narrow point into crescent shape. Place with open cheese side up on prepared baking sheet.

Bake 10 to 12 minutes or until crescents are golden brown. Serve immediately.

Serves 8.

Nutrition per serving: 174 calories, 15 g carbohydrate, 5g protein, 10g fat, 0g fiber, 14 mg cholesterol, 309mg sodium

Coffee Pecan Brie

1 pound shelled pecans
1 cup packed brown sugar
1 cup Kahlua
1 (16 ounce) round Brie cheese, at room temperature
Assorted crackers

Place Brie on large plate with a lip.

Coarsely chop the pecans and place them in the oven to toast lightly.

Place brown sugar and Kahlua in large frying pan over medium heat. Stir until the mixture becomes thick and bubbly (brown and on the verge of caramelizing). Add toasted pecans, bring back to a boil, and remove from heat. Pour mixture over Brie. Heat for 10 seconds in microwave or for approximately 30 seconds in a 300 degree F oven.

Serve with crackers.

Cranberry Rum Brie

Source: McCormick-Schilling

2 tablespoons packed brown sugar
1 teaspoon rum extract
1/2 cup whole-berry cranberry sauce
1/8 teaspoon ground nutmeg
1 (8 ounce) round Brie cheese
2 tablespoons chopped pecans
Assorted crackers or ginger snaps

In small bowl, combine brown sugar, rum extract, cranberry sauce and nutmeg. Stir to blend.

Scrape or cut off the top rind of the cheese, leaving 1/4-inch edge by scoring or making a circle on the top 1/4-inch from the edge with a small knife. Using a teaspoon, simply scrape off the top of the rind, exposing the cheese. Top Brie with cranberry mixture and sprinkle with pecans.

Bake at 500 degrees F for 5 minutes, or until cheese is softened.

Using a large spatula, place Brie round on serving plate and surround with assorted crackers.

Serves 8.

Caramelized Pear Brie

1 (8 ounce) round brie cheese
1/2 pear, thinly sliced
2 teaspoons brown sugar
1 tablespoon chopped walnuts

Place pear slices in overlapping concentric circles to cover surface of brie. Sprinkle with brown sugar, then top with walnuts. Bake in preheated 400 degree F oven for 10 to 15 minutes, or until soft in center. Let stand 5 minutes before serving.

Caramelized Almond Raspberry Brie

Source: Wisconsin Milk Marketing Board

1 (15 ounce) wheel Wisconsin brie cheese, chilled
2 tablespoons red raspberry jam
2 tablespoons brown sugar
1 tablespoon honey
1/4 cup sliced almonds
Brown sugar (for topping)
Sliced almonds (for topping)
Wafer or shortbread cookies

Slice brie in half horizontally. Place bottom half of brie on 10 x 15-inch jellyroll pan.

Combine jam, brown sugar, honey and almonds; spread over cut side of brie. Replace top half of brie, rind side up. Sprinkle with brown sugar and almonds.

Bake at 375 degrees F for 10 to12 minutes or until soft. Then broil 3 inches from heat for 3 to 4 minutes, or until brie is bubbly and almonds are caramelized.

Serve with cookies.

Tip: Instead of baking, Brie can be microwaved for 2 to 4 minutes or until softened.

Serves: 4 to 6

Caramel Brie

1/2 cup brown sugar
1/4 cup chopped pecans
1 tablespoon brandy
1 (6 ounce) round Brie

Mix sugar, nuts and brandy. Cover and chill.

Place cheese on pie plate at bake at 500 degrees F for 4 to 5 minutes.

Place sugar mixture on top of Brie. Bake an additional 2 to 3 minutes or until sugar melts.

Serve with apple slices, pear wedges or table water crackers.

Yield: 6 servings

Candied Brie With Apple Wedges

One (4-inch) round brie cheese
1 tablespoon unsalted butter
2 tablespoons packed light brown sugar
Juice of 1/2 lemon
1 large tart apple, such as Granny Smith, cut into about 12 wedges
5 pecan halves

Preheat the oven to 275 degrees F.

Place the brie on a baking sheet. Bake for about 15 minutes, or until softened and warm.

Meanwhile, melt the butter in a small nonstick saucepan over medium heat. Reduce the heat to medium-low; add the brown sugar and stir occasionally until melted.

Make acidulated water by mixing the lemon juice into a small bowl of water. Dip the apple wedges into the water.

Place the warm cheese in a small serving bowl or on a small plate. Drizzle with the warm sauce. Garnish with the pecans in a pinwheel formation. Surround the cheese with the apple wedges.

Brie With Raspberry Sauce

1 (8 ounce) Brie cheese round
1/4 cup raspberry preserves
1 tablespoon sliced almonds

Place the Brie in a microwave-safe 9-inch pie plate. Spread the raspberry preserves over the top. Microwave at 50% power for 2 minutes, or until warmed through. Sprinkle with the almonds and serve warm.

Serve this with crackers and/or apple slices.

Yields 8 servings

Praline Kahlua Brie

1 (13 to 15 ounce) brie cheese round (baby brie)
1/2 cup pecans, toasted and coarsely chopped
2 tablespoons Kahlua (coffee flavored liqueur)
2 tablespoons brown sugar

Remove packaging and then slice rind from top of cheese round and place on an oven or microwave-safe plate or dish.

Combine pecans, Kahlua, and brown sugar. Spread over the top of cheese. Bake at 350 degrees F for 3-5 minutes or just until soft or microwave on HIGH for 30-60 seconds, just until soft, but not melting.

Serve warm or at room temperature with gingersnaps and slices of red and green pears or apples.

Phyllo Wrapped Brie

8 sheets commercial frozen phyllo pastry, thawed
Butter-flavored cooking spray
1 (15 ounce) round herbed brie cheese
Fresh herbs
Kitchen string

Spray 1 sheet of phyllo with cooking spray, keeping remaining pastry covered with a slightly damp towel to prevent it from drying out. Place Brie in center of sheet; wrap phyllo around Brie. Repeat procedure 3 times, inverting Brie each time; set aside.

Layer remaining 4 sheets of phyllo pastry, spraying each with cooking spray; place wrapped Brie in center. Bring corners of phyllo to center of Brie to cover, gently gathering and pressing together in center to resemble a package. Carefully tie with kitchen string. Coat wrapped Brie with cooking spray, and place on a lightly greased baking sheet. Bake at 375 degrees F for 25 minutes or until golden, shielding top of pastry with aluminum foil the last 15 minutes to prevent overbrowning. Remove from oven; let stand about 20 minutes before serving.

Remove string, and garnish with fresh herbs, if desired.

Serve with crackers.

Yields 12 to 15 appetizer servings.

Mexican Baked Brie

Banana
1 1/2 cups orange marmalade
Cilantro
Jalapenos
Almonds
1/4 cup Grand Marnier
Puff Pastry Sheet
Egg

Slice banana very thinly. De-seed and chop jalapeno. Chop cilantro leaves. Toast almonds until golden.

In a saucepan, combine marmalade and Grand Marnier and cook until bubbly. Set aside one-quarter cup of mixture. Add jalapenos to remaining mixture and saut? until soft. Add cilantro and saut? approximately one minute. Remove from heat.

Slice Brie down the middle, horizontally and place banana slices and small amount of orange mixture on top of bottom half. Top with other half of Brie. Place pastry on oven safe platter and add the remaining bananas, orange mixture and toasted almonds; top with Brie. Wrap pastry in a blanket form and turn over. Vent the Brie and brush with beaten egg yolk. Bake at 350 degrees F until bubbly and golden brown. Let set for at least 10 minutes.

Drizzle with remaining orange mixture. Garnish with mandarin orange slices and orange spirals.

Serve with crisp, salty crackers.

Pastry Wrapped Raspberry Chipotle Baked Brie

Posted by Chyrel at recipegoldmine.com 5/4/02 8:09:30 pm

1 sheet frozen puff pastry, defrosted
6 tablespoons Epicurean's Delight Roasted Raspberry Chipotl? Sauce
1 small round brie
1 egg, beaten
3 tablespoons chopped nuts (walnuts, pecans, almonds)

Butter a baking pan and line with aluminum foil. Roll the pastry on a lightly floured surface and cut one 8-inch and one approximately 4-inch circle ( a little larger than the round of brie). Keep remaining dough.

Place 8-inch circle on baking pan and center brie on top of the dough. Top brie with raspberry sauce and nuts. Bring the dough up the sides of the cheese and press firmly so it will stay. Brush edges of dough with egg. Brush outer rim on the 4-inch dough circle with egg and place over the top of the cheese with the moistened side down. Press the two edges of the dough together firmly to seal.

Brush top and sides with egg. Cut decorative designs from dough scraps and place on top. Brush decorations with egg. Refrigerate 30 minutes (minimum) before baking.

Preheat oven to 375 degrees F. Bake for 20 to 30 minutes or until golden brown. Let stand 10 minutes before serving.

To serve, transfer baked brie to serving dish by carefully lifting the brie with the foil. Trim away excess foil.

Serves 6 to 8 as an appetizer.

Chili Brie In Sourdough

Posted by Vicki at recipegoldmine.com 12/17/2001 3:31 pm

I can't wait to try this one! I love this kind of thing. Here's another one that is really good.

This was from a McCormick insert in the paper a couple years ago. It is one of my family?s favorites now.

1 (1 pound) round loaf sourdough bread
1 (8 ounce) wheel brie cheese
1 tablespoon soft butter
1 teaspoon chili powder
1/2 teaspoon dry ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon sugar

Heat oven to 350 degrees F.

Combine spices and sugar; set aside.

Cut circle in top of bread and remove bread center to make room for brie. Spread butter in bread; sprinkle with 2 teaspoons spice mixture. With knife, make 2-inch cuts around edge of bread at 1-inch intervals. Remove rind from brie and place in bread. Sprinkle brie with remaining spice. Replace top of bread. Bake on baking sheet 20-30 minutes.

To serve, remove bread top and break into bite size pieces. Dip bread pieces in hot brie.

Blueberry Brie

1 (2.2 pound) wheel Brie cheese
1 (16 ounce) can blueberry pie filling

Preheat oven to 350 degrees F (175 degrees C). Place Brie cheese in a baking dish. Pour blueberry pie filling over the top. Bake until hot, about 10 to 15 minutes.

Baked Brie And Roasted Garlic

4 large heads garlic (at least 2 1/2-inch diameter)
1/3 cup olive oil
1 teaspoon coarse salt
4 (4 ounce) wheels brie cheese
Toasted baguette slices

Preheat oven to 350 degrees F.

Remove all but one layer of skin from garlic; do not expose flesh. Arrange garlic tightly in small baking dish. Drizzle with oil. Sprinkle with salt. Cover with foil. Bake until garlic is very tender, 75 to 90 minutes.

Preheat broiler. Score a large X in top of each wheel of Brie cheese. Set each in small baking dish. Broil until browned and bubbly, 5 to 7 minutes. Serve immediately with garlic and toasted baguette slices.

Makes 8 servings.

Jalapeno Baked Brie

Serves 10.

2 (4 ounce) packages refrigerated crescent roll dough
8 ounces brie cheese wheel
2 tablespoons Tabasco red/green pepper sauce

Preheat oven to 375 degrees F.

Work crescent roll dough into a thin circle large enough to completely wrap the brie. Place brie in center of dough circle. With fork, poke top of cheese several times. Slowly pour 1 tablespoon Tabasco red/green pepper sauce over top of cheese, allowing it to sink in. Add remaining Tabasco sauce, poking cheese a few more times with fork (some sauce will run over side of cheese).

Fold dough over top of cheese, working it together. Brush edges with beaten egg to help seal. Bake approximately 10 minutes, following directions on crescent roll package. Do not over-bake, as cheese will run.

Serve immediately with crackers.

Fried Brie

1/2 pound brie cheese
Flour
1 egg
1 tablespoon water
1/2 cup dry bread crumbs
2 tablespoons butter or margarine
1 loaf French bread

Remove and discard paper and plastic wrapping from cheese. Coat all surfaces with flour.

Beat egg with water in a pie plate until foamy. Dip cheese in egg, then in crumbs, coating well.

Heat butter in a small skillet or flameproof stove-to-table casserole just until it foams. Put cheese in pan; cover; cook over low heat about 5 minutes, or until golden brown on one side. Turn over and cook, covered, on other side until golden.

Remove from heat; make a cut in the cheese so it will run. Serve at once while warm with bread that has been cut into small pieces. Pass around while warm - cheese firms as it cools.