Mimi’s Cyber-Cookbook Chapter One: Appetizers
July 22nd, 2012 | 
Author: We are just beginning to compile a pretend Mimi’s Cyber Cookbook! What fun! For each category, please submit your most favorite recipe(s). The skies the limit! So don’t be left in the dust, we all ‘need’ our names to be present in this recipe extravaganza….our Mimi’s legacy! The beginning seems a very good place to start….so what are your very favorite…
Appetizers
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Here are two of our favorites
Pineapple Cheese Ball
(Our old stand-by)
2 pkgs (8 oz. each) cream cheese, softened
8 1/2 oz. crushed pineapple, drained
2 c. chopped pecans or walnuts
1/4 c. finely chopped green pepper
2 tbsp. chopped onion
1 tbsp. seasoned salt
In a small bowl combine cream cheese, pineapple, 1 c. chopped nuts, green pepper, onion and seasoned salt. Shape into a ball and roll in remaining nuts. Wrap in plastic wrap and chill. Garnish with pineapple rings, maraschino cherries, or parsley sprigs as desired. Serve with assorted crackers.
Tropical Cream Cheese Spread
This was originally posted by marlaoh…and is excellent!
Yield: About 1 1/2 cups
8 oz. cream cheese or light cream cheese, at room temperature
3 tbsp. peach preserves (I use) or orange marmalade
1/2 c. crushed pineapple packed in juice or syrup, drained
1/3 c. sweetened flaked coconut
2 tsp. honey
Combine all ingredients in the work bowl of a food processor; blend until well blended and smooth. Transfer the spread to a serving or storage container and cover. Refrigerate until ready to serve, up to 1 week.
Serve with fresh fruit (strawberries, banana slices, pineapple spears) or with crackers and toasted bread.
(If giving the spread as a gift, include a note indicating how it should be served and how long it will keep refrigerated)
Start to finish: 10 minutes
Jalapeno poppers.
(1) Take the stem end off the peppers. Split in half. Remove the seeds and veins. Blanch peppers for about 1 minute in boiling water. Let cool. Fill each half with cream cheese. Wrap 1/2 a slice of bacon around each half of a pepper and secure with toothpick. Put in 350 degree oven until bacon is done. About 15 minutes.
OR
(2) After removing the seeds and veins, rinse. Fill with cream cheese. Whisk together 1 egg with 1 Tbsp. water. Dip the filled pepper halves in the egg wash and then roll in crushed corn flakes. Deep fry in 365 degree F fat about 2 minutes.
I made a mistake on the (2nd) directions for jalapeno poppers. They are NOT fried. They are baked in 450 degree F oven for about 12 to 15 minutes
Bruschetta
3 tablespoons olive oil
2 tablespoons water
2 tablespoons minced fresh basil 1 large clove garlic, grated
1 loaf Italian bread(10 ounces), cut into 20 pieces
2 medium-size tomatoes, peeled, seeded and coarsely chopped (yield 1 3/4 cups)
1/2 tsp salt
Method
Preheat the oven to 400°
Spray a large baking sheet with Pam or similar product.
In a small saucepan, heat the oil and water over low heat.
Add the basil and garlic and cook until garlic is golden.
Remove from the heat and let stand until cool.
In a sieve set over a bowl, strain the mixture, pressing on the solids to extract all the liquid.
Set aside both the solids and liquid.
Using a pastry brush coat 1 side of each bread slice with the reserved liquid and arrange on sheet.
Bake until crisp.
In a small bowl, combine the the tomatoes and salt.
Stir together the reserved solids to the tomatoes and let stand until flavors blend.
Spoon a heaping tablespoon of the mixture onto each piece of toast and garnish with whole basil leaves if you like.
I had one for cowboy caviar but I can’t find it,.
SALMON CANAPES
INGREDIENTS:
1/2 cup cream cheese, softened (about 4 oz)
1/2 cup smoked salmon, chopped (about 2 oz)
2 Tbsp fresh dill, chopped (I usually omit this)
1/2 red onion, diced
Dense mini pumpernickel rounds, squares, or quartered sandwich slices
DIRECTIONS:
1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. Garnish with lemon wedges and fresh dill.
Serves 6
Yum…gotta try these! Thanks for posting! DH loves Bruschetta, and I’m not sure if I’ve ever made it at home. We do, however, have basil growing in the flower garden and the other ingredients are on hand. Sounds like a plan coming together!
I always liked these but always thought it was difficult. Couldn’t be further from the truth. These have just the right amount of sweet/spicy.
SWEET & SPICY NUTS
1 large egg white
2 cups unsalted pecan halves
2 cups unsalted roasted cashews
1/2 cup sugar
1 tablespoon ground cumin
3/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
Kosher salt *
Preheat oven to 250 degrees. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes.
Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees. Return the nuts to the oven and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet. Makes 4 cups.
*I couldn’t find unsalted cashews so I omitted the salt.
This is so easy it is almost embarrassing but everyone loves it. (It’s the only time I buy Velvetta.)
Cheese Roll
1 lb Velvetta cheese, room temperature
1 – 8 oz pkg cream cheese, room temperature
1 can – 4 oz – chopped green chilies *
Roll Velveeta cheese into a rectangle between two pieces of waxed paper.
Spread cream cheese on top of Velveeta.
Drain the green chilies and spread on top of cream cheese layer.
Roll up jelly-roll style.
Refrigerate
Slice and serve with crackers
Makes 1 roll
*
If chilies are too spicy, pimentos may be used.
Patti’s post reminded me of these that we love so much!
Lisa’s Glazed Nuts
2 egg whites
1 c. brown sugar, unpacked
1 pinch salt
¼ c. margarine, NOT real butter
1 lb. walnuts or pecans
¼ tsp. each cinnamon, ginger, nutmeg
1 tsp. vanilla
Beat egg whites stiff (like stiff meringue). Add sugar, salt, spices, and vanilla. Melt margarine on cookie sheet with sides. Mix nuts through meringue. Dump into the pan with margarine and mix together gently. Pat down evenly in one layer. Works well in a Teflon-coated pan. Bake at 250 degrees for about 45 minutes stirring every 10 minutes until nuts are crispy but not burned. Store in a tightly covered container when cool.