Appetizers

Classic Cranberry Roka Cheese Ball
(from Kraft)
1 pkg. (8 oz.) cream cheese, softened
1 jar (5oz.) kraft roka blue spread
1/2 tsp. garlic powder
3/4 C. chopped planters pecans
1/4 C. dried cranberries
Ritz crackers

MIX first 3 ingredients until well blended. Refrigerate 2 hours.
SHAPE into ball; coat with remaining ingredients.
SERVE with crackers
Makes 2-3/4 Cups spread or 22 servings, 2 Tbsp. spread and 5 crackers each.

Substitute: substitute planters walnuts for the pecans

Nutrition information per serving: (serving 2 Tbsp.) 160 calories, 12g fat. 4g saturated fat, 20mg cholesterol, 230mg sodium. 13g carbohydratee, less than 1 g dietary fiber, 3g sugars, 3g protein, 4%DV vitamin A, 0% DV vitamin C, 4% DV iron.


Cheese Ball
From the kitchen of Bonnie Taylor
1 5 oz. bottle Kraft roka blue cheese spread (find it by the Kraft easy cheese usually in the cracker isle.)
1 c. shredded sharp cheese
8 oz. cream cheese
Fine chopped nuts

Mix all ingredients (except nuts) well. Shape into a ball and roll into the nuts.

Chicken Salad
3 c. diced cooked chicken
2 c. sliced in 1/2 red grapes
1 c. diced celery
1 c. cashews (optional)

Sauce:
1/2 c. mayo (may substitute with miracle whip for less fat)
1/2 c. sour cream (you may put extra sour cream and mayo in to)

Mix mayo and sour cream together with pepper add rest of ingredients and mix well. serve on croissants mini or large

Freezer Tomato Sauce
16 medium to large ripe, but firm, tomatoes
1/2 c. torn, fresh basil leaves
6-8 garlic cloves, thickly sliced
2 TBSP. white balsamic or red wine vinegar
1 tsp. sea salt
Coarsely ground black pepper
Preheat oven to 375. Cover baking sheet with parchment paper.
Cut an X in the bottom of each tomato and place on parchment with X side up.
Roast tomatoes 20-30 minutes, until skin begins to pull away at the X.
Remove pan from oven and let tomatoes cool (about 30 minutes or so).
When cool enough to handle, core each tomato and peel skin away from meat of tomato using a sharp knife. Work over a large nonreactive bowl to catch juices.
Coarsely chop tomatoes in bowl using knife or scissors, or squish with your hands. Add basil, garlic, vinegar, salt and pepper. Mix well.
Label clean glass gars, freezer boxes or bats. Fill containers 2/3 full with sauce; seal or close and place in freezer up to 6 months. Makes about 12 cups, depending on size of tomatoes.
Note from We Cook here: I turned about 3 cups of this sauce into pasta sauce for dinner by adding about 1 TBSP. Italian seasoning and simmering over low heat for about 30 minutes. It was so tasty and fresh, we loved it over the mostaccioli noodles and especially as a dipping sauce for the garlic bread.







Nacho Bites- WITH RHODES ROLLS
These are “Nacho” ordinary appetizers. They are the perfect addition to any occasion.

Servings: 10
Ingredients
20 Rhodes™ Dinner Rolls, thawed
but still cold
1/2 pound lean ground beef
2 tablespoons taco seasoning
40 1/2-inch cubes cheddar cheese
4 ounce can jalapeno slices, drained
1/4 cup diced yellow onion
sour cream, fresh salsa, guacamole


Instructions
Brown hamburger and taco seasoning well. Flatten each roll into a 4-inch square. Place about 1 tablespoon seasoned ground beef in one corner of each flattened roll. Top with 1-2 jalapeno slices, 2 cubes cheese and 1 teaspoon diced onion. Fold opposite corner over filling to make a triangle. Press edges together to seal. Place on a sprayed baking sheet. Bake at 350°F 15-20 minutes or until golden brown. Serve with sour cream, fresh salsa and guacomole.


Fresh tomato salsa - diabetes 0 carb choices
3 c. chopped tomatoes
1/2 c. chopped onions
1/2 c. chopped green bell peppers
3 cloves of garlic, chopped
2 tbsp. chopped fresh cilantro
1/2 tsp. salt
1 tbsp. jalapeno chili, finely chopped ( wear plastic gloves why chopping)
2-3 tbsp. lime juice
Mix all ingredients, cover and refrigerate

Rhodes Bite Size Burgers
Start off with these bite size burgers. Great for parties or just any time!

Ingredients
Rhodes™ Dinner Rolls, thawed but still cold
lean ground beef
favorite burger toppings

Instructions
Cut each dinner roll in half and shape into a small bun. Place on sprayed baking sheets about 2-inches apart. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown. Make patties out of lean ground beef to fit the buns. Slice cooled buns in half and fill with a cooked patty and your favorite burger toppings.


Hershey's Chocolate Syrup
1/2 Cup Cocoa
1 Cup Sugar
1 Cup water
1 tsp. Vanilla
dash of salt
Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until
smooth. Bring this mixture to a boil. Allow it to boil for one minute,
be carefull this does not over boil. Remove from heat, when this cools
add the vanilla.


Little Caesar's Pizza Sauce
1 12 ounce can Hunts tomato paste
1−1/2 cups water
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon Accent (optional−−−but if you want it exact, use it.)
Pre−mix the dry ingredients, mix, and set aside. In a small saucepan,
combine tomato paste and water. Over medium high heat, bring to a simmer.
Add the pre−mixed spice, stir in well. Reduce heat to low, and simmer 35−40
minutes, stirring occasionally.
Cover sauce and refrigerate until needed. Makes about 2 1/2 cups.
(4 − 12" pizzas)


Orange Julius
6 ounces orange juice, from frozen concentrate, unprepared
1 cup milk, lowfat okay
1 cup water
1/4 cup sugar
1 teaspoon vanilla
8 ice cubes
Combine all ingredients, except ice cubes, in blender. Blend 1−2 minutes,
adding ice cubes one at a time, until smooth.



Whipped honey butter
1/2 c butter softened
1/4 c honey
In a small bowl, combine butter and honey. Beat at high speed until light and fluffy.


Cinnamon sugar snacks
2/3 c sugar
1 tbsp cinnamon
1/3 c butter, melted
1 12 oz can golden layers refrigerated buttermilk biscuits


Heat oven to 400 lightly grease cookie sheets. In a small bowl, combine sugar and cinnamon; mix well. Separate dough in 10 biscuits, then separate each biscuit into 3-4 layers. Dip each layer in melted butter; coat both sides with cinnamon sugar mixture. Place 1 inch apart on cookie sheets. Bake at 400 for 6-8 min. or till golden brown. Serve warm.


Velveeta salsa dip
1 16 oz. Velveeta cheese
1 c salsa
Tortilla chips
Cut up cheese put in microwave bowl add salsa. Cook for 5 min stirring after 3 min. serve with tortilla chips.

Vegetable Dip
1 c sour cream
2 tsp chives
1 c mayo
2 tsp dill weed
Mix together and chill in fridge


7-Layer Fiesta Dip
1 can (16 oz.) refried beans
1 16 oz. sour cream
1 pkg. taco seasoning
2 c shredded cheese
1 c chopped tomato
1/2 c sliced green onions
1 c guacamole
1/2 c sliced black olives
Tortilla chips
Spread refried beans in a shallow baking dish. Mix sour cream with taco seasoning: spread over beans. Top with cheese, tomato, onions, dollops of guacamole and olives. Serve with tortilla chips.

Swiss Miss Hot Chocolate
1 − 16 oz. box of non fat dry milk
1 Cup Sugar
3/4 Cup cocoa
Sift all ingredients together three times. Store this mixture in a tightly sealed container in a cool place. When ready to use, you can add a couple of heaping tablespoons to hot water. Sprinkle miniature marshmallows on top.


Cheez−Whiz
1 lb. cheddar cheese
2 cups evaporated milk
1−1/2 Teaspoon salt
1−1/2 tsp. dry mustard
2 beaten eggs
Cut cheese into small pieces and melt in double boiler. When melted, add
evaporated milk, salt and mustard. Remove from heat and stir in eggs. Return
to double boiler and stir and cook until eggs thicken sightly. Remove from
heat. Pour into a dish and cool slowly. Stir as it cools to prevent a crust
from forming. (Might just be able to cover with plastic wrap, too.) Put in
jars, cover and store in refrigerator. Keeps several weeks.


McDonald's Big Mac Sauce
1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several hours,
or overnight, so that the flavors blend. Stir the sauce a couple of
times as it chills.
Makes about 3/4 cup.


Wendy's Frosty
1 cup Milk
1/2 cup Nestle's Quik
3 cups Softened Vanilla ice cream
place in refrigerator for 1 hour
Blend Milk and Quik for 10 seconds on high speed.
"Pulse" in the ice cream until barely mixed.