Stuffed Baguette

Makes about 24 slices -baguette about 14 inches long (the one pictured is double that) - 8oz of cream cheese brought to room temp - 4 oz goat cheese - 1/4 cup each of green olives & black olives - 2 cloves minced garlic - 2 tbsp of chopped fire roasted peppers - 1 tsp dried parsley (if you have fresh, do 1 TBSP) - if you are doing salami, use about 1.5 oz (about 6 slices) * remember, if you are not a fan of any of the above ingredients for the filling, substitute with things you like 1. Slice off both ends of the baguette. Next, slice baguette in half, making 2, 6 in baguettes. This will make it easier to hollow out and stuff. 2. Using a long thin knife and working from both ends, hollow the baguette. 3. Leave about ½-inch thick crust all around. 4. Add the rest of the ingredients in to mixing bowl. 5. Using an electric mixer/stand mixer, mix until well combined. 6. Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. 7. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. FamilyFreshMeals.com

Nutty Bacon Cheese Ball

Ingredients 1 package (8 ounces) cream cheese , softened 1/2 cup milk 2 cups shredded sharp cheddar cheese 1/4 cup (1 ounce) blue cheese , crumbled 1/4 cup finely minced green onions (white part only) 1 jar diced pimento , drained 3/4 cup Fisher pecans , divided (Of course, any nut will do!) 10 slices bacon , cooked, drained, finely crumbled and divided Salt and pepper 1/4 cup minced parsley 1 tablespoon poppy seeds Directions Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed Two and mix 1 minute. Stop and scrape bowl. Turn to Speed Two and gradually add milk, mixing until well blended about 1 minute. Stop and scrape bowl. Add cheeses, onions, pimientos, half of the bacon and half the pecans. Turn to Speed 4 and beat until well blended, about another minute. Season with salt and pepper to taste. Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly. Refrigerate (or freeze) at least 2 hours. Combine the remaining bacon and remaining pecans, parsley and poppy seeds in a pie plate. Then, remove the plastic wrap and roll the cheese ball lightly in the bacon/nut mixture until evenly coated. Wrap it back up in plastic wrap and refrigerate again until ready to use. Paula Deen

Crock-Pot Crab Rangoon Dip

Ingredients 2 8oz Cream Cheese, softened 1/2 Cup Sour Cream 4 Green Onions, chopped 1 1/2 Teaspoon Worcestershire Sauce 2 Tablespoons Powdered Sugar 1/2 Teaspoon Garlic Powder 1 12oz Package Imitation Crab Meat, pulverized Instructions Add ingredients to crock-pot. Stir as well as you can. Cook on low for 2 hours stirring at least once. Serve with crackers crockpotladies.com

Cheesy Spinach and Bacon Bread

Ingredients 3 slices of bacon, cooked and chopped 1 can of seamless crescent roll dough 4 ounces cream cheese, softened 1/2 teaspoon garlic powder 1/2 teaspoon lemon juice 1/2 cup shredded Parmesan cheese 1 heaping cup of fresh baby spinach Directions Preheat oven to 375 and spray a cooking sheet with non-stick spray. Roll crescent sheet out on to baking sheet. In a small bowl or glass measuring cup combine cream cheese, garlic, and lemon juice. Spread crescent roll dough with cream cheese mixture then sprinkle with Parmesan cheese and bacon. Top with a layer of spinach. Working on the long side of the dough roll the dough up. Place seam side down and bake for 15-20 minutes, or until golden. Allow to cool for 5 minutes before cutting. Slice into 12 pieces. (Cutting too quickly will squish your bread.) Serve alone or with marinara or spaghetti sauce for dipping. http://fenlason.net/BrightShinyThings/

Hot Bacon Cheese Dip Recipe

Ingredients 2 packages (8 ounces each) cream cheese, cubed 4 cups (16 ounces) shredded cheddar cheese 1 cup half-and-half cream 2 teaspoons Worcestershire sauce 1 teaspoon dried minced onion 1 teaspoon prepared mustard 16 bacon strips, cooked and crumbled Tortilla chips or French bread slices Directions In a 1-1/2-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 2-3 hours or until cheeses are melted, stirring occasionally. Just before serving, stir in bacon. Serve warm with tortilla chips or bread. Yield: 4 cups.

Apple Pie Spread

Ingredients: 1 (8 oz.) package of reduced-fat cream cheese, softened 1 Tbsp apple juice 2 Tbsp brown sugar ½ tsp cinnamon 1 medium red apple, chopped ¼ c pecans, chopped Crackers, butter flavored (such as Keebler Town House or Ritz) Beat cream cheese and juice on medium speed until fluffy. Beat in brown sugar and cinnamon. Sir in apple and pecans. Garnish as desired (thin apple slices, additional chopped pecans, etc.). Serve with crackers.

Pepperoni Chips

Watch out, these are addictive! Ingredients: 24 ounces pepperoni slices Directions: Line a Microwave-Safe Plate with several sheets of papertowel. Place the pepperoni slices in a single layer. Microwave for 30 - 60 seconds (depending on the wattage of your microwave). The pepperoni slices should be nice and crispy and most of the grease absorbed on the papertowels. If any in the center are not crispy looking and still feel soft, microwave more in 15 second increments.Mine took about 2 min total Salt if desired.

PINEAPPLE CHEESE BALL

1-1/2 packages (12 oz) cream cheese 1 small can crushed pineapple (well drained) powdered sugar (to taste- approximately 2-3 Tbsp.) Green onion (optional-to taste, approximately 2 Tbsp.) Chopped ham (optional-to taste, approximately 2-3 Tbsp.) chopped pecans (about 1 cup worth) Combine all ingredients together. Mash into a ball and chill. Roll in crushed pecans. Refrigerate until served. Serve with crackers.

Cheese & Spinach Meat Loaf Muffins

INGREDIENTS: 1 1/2 pounds lean ground beef 3/4 cup crumbled blue cheese or gorgonzola 1/2 cup diced onion 1/2 cup Italian bread crumbs 1/2 cup chopped fresh spinach 2 eggs 2 tablespoons Worcestershire sauce DIRECTIONS: 1. Preheat an oven to 375 degrees F (190 degrees C). Grease a large muffin pan with cooking spray. 2. Combine ground beef, blue cheese, onion, bread crumbs, spinach, eggs, and Worcestershire sauce in a large bowl until well blended. Divide meat mixture evenly into the prepared muffin pan. 3. Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Cauliflower Pizza Crust Recipe

Ingredients: 1 cup cooked, riced cauliflower 1/2 cup shredded mozzarella cheese 1/2 cup grated parmesan cheese 1 egg, beaten 1 tsp Italian seasonings 1/2 tsp crushed garlic 1/2 tsp salt pizza sauce & toppings of your choice Directions: To rice the cauliflower, cut florets into chunks and pulse in a food processor until you see rice-like bits. You could also use a cheese grater to produce the tiny pieces. Do not over process, you don't want mush. Microwave the riced cauliflower in a bowl for 5-8 minutes depending on your microwave. No need to add water. One large head of cauliflower will yield about 3 cups of riced cauliflower. Use it to make more pizzas immediately, or store in the refrigerator for 2-3 days. Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray or use parchment paper. In a medium bowl, combine 1 cup riced, cooked cauliflower, 1 egg and your cheese. Next, add Italian seasonings, crushed garlic and salt. Making sure everything is well mixed, place your "dough" on the cookie sheet and pat out a 9" round. Be sure not to press it too thin as it's easy to create holes. Bake your dough at 450 degrees for 15 minutes. Remove from oven. Add sauce, cheese, and your favorite pre-cooked toppings to your pizza. Place pizza under broiler just until cheese is melted; be sure to keep an eye on it! Enjoy!

Irish Nachos

Cook time: 15 Min Prep time: 25 Min Serves: 4 to 6 Ingredients 5 potatoes, sliced thick with skin on 5 slices of bacon 1 c cheddar cheese, shredded 4 pickled jalapenos, sliced - (jar) 1/4 sweet onion, chopped 1 1/2 Tbsp seasoned salt 3/4 c corned beef, cooked and chopped vegetable oil, for frying TOPPINGS (optional): sour cream green onions, sliced tomatoes, chopped salsa additional jalapenos Directions 1. Fry potato slices in vegetable oil until golden & tender; drain paper toweling and sprinkle with seasoned salt. 2. Cook bacon until crispy, then remove and set aside; Add onion to bacon drippings, then cook until transparent and tender. 3. Layer potatoes on the bottom of an 8" or 10” cast iron skillet; add corned beef, crumbled bacon, onion, shredded cheddar cheese and jalapenos in that order. 4. Place under broiler for 10–15 minutes or until hot and delicious. 5. Finish with your choice of toppings and enjoy!

Outrageous Warm Chicken Nacho Dip

INGREDIENTS: 1 (14 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®) , drained 1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed 2 large cooked skinless, boneless chicken breast halves, shredded 1/3 cup sour cream 1/4 cup diced green onion 1 1/2 tablespoons taco seasoning mix 2 tablespoons minced jalapeno pepper, or to taste (optional) 1 cup canned black beans, rinsed and drained

DIRECTIONS: 1. Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat allrecipes.com

San Francisco Garlic Fries

Go 49ers!! Ingredients • Nonstick vegetable oil spray • 2 1/4 pounds russet potatoes, cut lengthwise into 3x1/3x1/3" batons • 3 tablespoons vegetable oil, divided • Kosher salt and freshly ground black pepper • 4 garlic cloves, minced • 2 tablespoons chopped flat-leaf parsley

Preparation • Preheat oven to 450°. Coat a large rimmed baking sheet with nonstick spray. Toss potatoes with 2 1/2 Tbsp. oil in a large bowl and season with salt and pepper. Arrange in a single layer on baking sheet. • Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes. Increase heat to 500°. Continue roasting until fries are deep brown in spots, about 5 more minutes. • Whisk remaining 1/2 Tbsp. oil, garlic, and parsley in a large bowl. Add hot fries, season with salt and pepper, and toss to coat. Bonappetit.com

Baltimore-Style Crab Cakes

In the Super Bowl this Sunday the Baltimore Ravens are playing the San Francisco 49ers. Here's athe 1st of 2 recipes to get into the mood! Ingredient List • 1/2 cup mayonnaise • 1 large egg, beaten • 1 tablespoon Dijon mustard • 1 tablespoon Worcestershire sauce • 1/2 teaspoon hot sauce • 1 pound jumbo lump crab meat, picked over • 20 saltine crackers, finely crushed • 1/4 cup canola oil • Lemon wedges, for serving This is my favorite crab cake recipe. If you don’t overmix, and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. I like ones that don’t have a lot of filler, no minced red pepper, no parsley—none of the usual crap that chefs typically ruin a good crab cake with. I make these in double batches and put the leftovers in the fridge. If you haven’t eaten a cold crab cake on toast with sliced tomato and Russian dressing, then you’re missing out. You can also make these as a master batch: Instead of just eight, I make 24 to 26 mini donut-hole-size cakes for parties. Instructions

Total Time: 1 hr 25 min Servings: 4 In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth. In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour. Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges. MAKE AHEAD The crab cakes can be prepared through Step 2 and refrigerated overnight. Originally published in Andrew Zimmern’s Kitchen Adventures on foodandwine.com.

The “Bomb” Nachos

• 1 bag Ridge Cut Potato Chips w/ Sea Salt • 3-4 medium cloves Garlic, minced • 1 jar Alfredo Sauce • 1/2 cup Shredded Parmesan Cheese • 1/2 cup Crumbled Blue Cheese • 1/2 cup Milk

Preheat oven to 400 degrees. In a medium bowl, mix together alfredo sauce, Parmesan cheese, garlic and milk. Separate the chips into two large oven safe dishes and add sauce over the top. Gently toss chips with sauce. Top each batch with 1/4 cup of blue cheese. Bake for 7-10 minutes until cheese starts to bubble. Serve immediately! Serves: 6 - 8 Cooking Time: 20 Minutes

Chicken Artichoke Bacon Dip

INGREDIENTS: 1 (14 ounce) can artichoke hearts, rinsed and drained 1 (3 ounce) package cooked chicken breast, cut into 1/2-inch pieces 1 1/2 cups fresh spinach, chopped 4 strips cooked bacon, coarsely chopped 1/2 cup mayonnaise 1/2 cup shredded mozzarella cheese 2 ounces Neufchatel cheese, cut into cubes 2 tablespoons milk, or more to taste 1 clove garlic, minced 2 slices Swiss cheese, cut into strips ground black pepper to taste 1 pinch cayenne pepper, or to taste (optional)

DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Blend artichoke hearts, chicken breast, spinach, bacon, mayonnaise, mozzarella cheese, Neufchatel cheese, milk, garlic, Swiss cheese, black pepper, and cayenne pepper in a blender or food processor; spread into a baking dish. 3. Bake until browned and bubbling on top, 30 to 40 minutes

Beef Sliders Stuffed with Walnuts and Gorgonzola

INGREDIENTS: 1 teaspoon olive oil 4 slices bacon, finely chopped 1/2 cup finely chopped shallots 2 cups finely chopped button mushrooms 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon Worcestershire sauce 1 egg, lightly beaten 1 pound ground beef (10% fat) 4 ounces Gorgonzola (or blue cheese), divided into 16 portions 32 California walnut halves 16 small dinner rolls*

DIRECTIONS: 1. Heat oil in a heavy saucepan over medium heat and saute bacon until just cooked but not crisp. 2. Add shallots and cook until translucent. Add mushrooms and continue cooking until water evaporates, about 5 minutes. 3. Transfer mixture to a large mixing bowl and let cool. Add salt, pepper, Worcestershire sauce and egg to mixture. Add beef and gently mix by hand until all ingredients are incorporated, without over-mixing. 4. Divide mixture into 16 equal portions. Form into thick patties, about 1-1/2 inches thick and 2-1/2 inches in diameter, tucking a piece of cheese and 2 walnut halves into the centre of each patty. 5. Grill patties on medium-high heat until cooked to preferred doneness. Serve in small dinner rolls or between baguette slices with desired condiments

Pizza Rolls

Prep Time: 10 min Total Time: 25 Servings: 12 rolls Ingredients • 1 (13.8 ounce) can Pillsbury® refrigerated classic pizza crust • 1/2 teaspoon garlic salt • 1 teaspoon dried basil • 1 cup shredded mozzarella cheese • 1/4 cup shredded Parmesan cheese • 1/2 cup sliced pepperoni, chopped • 1 cup marinara or pizza sauce

Directions 1. Preheat oven to 425 degrees. Press pizza dough into a large rectangle. 2. Sprinkle dough with garlic salt, basil, cheeses and pepperoni. Starting at the short end, roll dough up tightly to form a log. Slice into 1-inch pieces. 3. Place rolls on lightly greased baking sheets. Bake for 10 minutes or until browned on top. Serve with warm marinara sauce for dipping Recipe by girlwhoateeverything

Skinny Cheeseburger Dip

Ingredients • 1/2 lb. 95% lean ground beef • 1/2 cup evaporated skim milk • 1 cup Rotel tomatoes (or diced tomatoes with chiles) • 2 cups reduced fat cheddar cheese • 1/2-1 tbsp yellow mustard • Salt and pepper to taste • Optional: up to 1 tbsp Frank’s hot sauce • 1/2 cup sliced green onions

Instructions 1. In a skillet, brown the beef and drain off any excess fat. 2. Add it to a sauce pan with the tomatoes and evaporated milk. Bring to a simmer. 3. Stir in the cheese, mustard, salt, pepper, and hot sauce if you are using it. Stir constantly until melted. 4. Stir in the scallions and serve with baked chips. 5. If your dip looks too thin, mix 1 tbsp cornstarch with equal parts cold water. Bring the dip to a boil and stir in the mixture. Remove all heat and let thicken Points: 3 weight watchers pointsplus Servings: 10 servings Serving Size: 1/4 cup

Cauliflower Crust Hawaiian Pizza

Yield: One 9 to 12-inch pizza (feeds 2 to 3 people) Prep Time: 25 min Cook Time: 18 min Ingredients: CRUST: 1/2 LARGE head cauliflower (or 2+ cups shredded cauliflower) 1 large egg 1 cup finely shredded mozzarella cheese (or try another kind!) 1 teaspoon dried oregano 1/2 teaspoon dried minced garlic (or fresh garlic) 1/2 teaspoon onion salt TOPPINGS: 1/2 cup tomato-basil marinara sauce (or pizza sauce) 1/2 cup finely shredded mozzarella cheese 3 slices Canadian bacon, cut into strips 1/2 cup pineapple tidbits

Directions: 1. Shred the cauliflower into small crumbles. You can use the food processor if you'd like, but you just want crumbles, not puree. You'll need a total of about 2 cups or so of cauliflower crumbles (which is about half a large head of cauliflower. Place the cauliflower crumbles in a large bowl and microwave them (dry) for 8 minutes (see Tips below if you do not have a microwave). Give the cauliflower a chance to cool. 2. Prepare the crust: Preheat the oven to 450 degrees F. Spray a cookie sheet or pizza pan with nonstick spray (or use a nonstick surface). In a medium bowl, mix the cauliflower crumbles (about 1 1/2 cups since they shrink after cooking) with the remaining crust ingredients. Pat the "crust" into a 9 to 12-inch round on the prepared pan. Spray the crust lightly with nonstick spray and bake for 15 minutes (or until golden). Remove the crust from the oven and turn the heat up to broil. 3. Prepare the pizza: Spread the sauce on top of the baked crust, leaving a 1/2-inch border around the edge. Sprinkle 1/4 cup cheese on top. Add the bacon and pineapple, spreading it out around the pizza. Sprinkle the remaining cheese on top. Broil the pizza 3 to 4 minutes, or until the toppings are hot and the cheese is melted and bubbly. Cut into 6 slices and serve immediately. Tips: *Other topping ideas: Marinara or pizza sauce with your favorite toppings Pesto with thin sliced tomato and fresh mozzarella Alfredo with sausage, mushrooms, Provolone & Asiago cheese Barbecue sauce with shredded chicken, green onions and smoked gouda *This pizza is best served on a plate with a fork