Jalapeno Popper Dip
2 pkg cream cheese, softened
1 c mayo
1/2 c Mexican blend shredded cheese
1 4oz can diced green chiles, drained
1 4oz can diced jalapenos, drained
1 c panko breadcrumbs
1/4 c butter, melted
1 c grated parmesan, divided
Mix first 5 ingredients and 1/2 c grated parmesan in a large mixing bowl. Spread into a 2 quart baking dish. In a small bowl, mix melted butter, panko, and parmesan. Sprinkle over top of dip. Bake at 375 degrees for 20-25 minutes. Serve with crackers.
This is a great dip to serve at a party. It can easily be doubled, but the version below serves a crowd. I served it with Wheat Thins.
Sundried Tomato Dip
1 pkg cream cheese, softened
1 c mayo
1/4 c onion, finely chopped
2 garlic cloves
1/2 jar sundried tomatoes, drained & chopped
1/3 c roasted red peppers, drained & chopped
1 c shredded mozzarella cheese
1 c shredded Italian cheese blend
1/2 c shredded parmesan cheese
Combine 1st four ingredients. Stir in tomatoes & red peppers. Stir in mozzarella, Italian cheese, and 1/4 c parmesan. Spread in greased 8x8 square baking dish. Sprinkle with remaining parmesan. Bake, uncovered, at 350 degrees for 18-22 minutes. Serve with crackers.
This a great quick appetizer that you can throw together when you have friends over! You can make it as spicy as you like based on how many jalapeno seeds you leave in. The cream cheese is a great combo, because it really tones down the hot jalapeno.
Bite-Size Jalapeno Poppers
1 can crescent dough
2 tbsp cream cheese
1 jalapeno
3 strips bacon
Cut uncooked bacon into bite-size pieces. Cook until crispy done. Cube cream cheese into small pieces. Chop jalapeno into small pieces (you can remove seeds if you like it less spicy). Unroll crescent dough and split into pre-cut triangles. Cut each triangle into 3 smaller triangles with a pizza cutter. In the middle of each smaller triangle, place a cube of cream cheese, a piece of jalapeno, and 1-2 pieces of bacon. Bring corners together and press to seal edges. Bake at 350 for 12-15 minutes.
Adapted from http://www.hellohue.com/
These make a great sweet treat or breakfast pastry! I've even cut them smaller and shaped them to look like little diapers before for a baby shower. They are even delicious left-over out of the refrigerator.
Blueberry Cream Cheese Rolls
1 pkg crescent rolls
4 oz cream cheese, softened
2 tbsp sugar
1/2 c blueberries
Preheat over to 375 degrees. Unroll dough into 4 rectangles. Combine cream cheese and sugar, spread onto rectangles. Top with blueberries. Fold over and press corners together to seal. Place on ungreased baking sheet, bake 11-13 minutes or until lightly browned. Serve warm then refrigerate left-overs.
Our Sunday School class has someone bring breakfast each week to share with everyone. This was our week and I wanted to try something new. I made this from our church's cookbook, but have tweaked it a little to hopefully make it better. It sounds like a strange combination, but it's surprisingly good and was a big hit this morning!
Sausage Cream Cheese Pastry
1 lb hot sausage
2 8 oz packages cream cheese, softened
2 pkgs crescent rolls
1/2 c sugar
1 tsp vanilla
Crumble and brown sausage, drain. Beat softened cream cheese, sugar, and vanilla with hand mixer until creamy. Spread one package of crescent roll dough in bottom of 9x13 glass dish (do not grease). Press seams together. Add sausage to cream cheese mixture, stir. Spread over crescent rolls evenly. Top with the other package of crescent rolls. Bake at 350 degrees for 20 minutes, or until golden brown. Can be made a day in advance and refrigerated, cook 30-35 minutes.
