Loading...

RECIPE # 4088 - CHEESY PARTY APPETIZERS - Wednesday, December 19, 2007

RECIPE # 4088 - CHEESY PARTY APPETIZERS - Wednesday, December 19, 2007

CREATED Dec 18, 2007

ANN COX / KROGER

BLUE CHEESE CRISPS

2 (4-oz) packages crumbled blue cheese

1/2 c butter, softened

1 1/2 c all-purpose flour

1 T dried parsley flakes

1/4 t red pepper

Place blue cheese and butter in a large mixing bowl and beat with an electric mixer until combined and fluffy. Add flour, parsley and red pepper; beat until blended.  Divide dough in half and shape into 2 rolls.  Wrap and chill in refrigerator until firm, at least 2 hours.  Slice each roll into 1/4-inch slices and place on ungreased baking sheets.  Bake at 350 F for 13-15 minutes or until golden brown. Remove to cooling racks and cool completely.  Yield:  about 4 dozen.  

SOUTHWESTERN CHEESE STACKS

1/3 c olive oil

1/3 c apple cider vinegar

1/4 c lime juice

1/2 c roasted red peppers, drained and diced

1/4 c chopped green onions

3 T chopped fresh cilantro

1 T taco seasoning mix

2 t sugar

1/2 t salt and black pepper

1 (8-oz) block sharp Cheddar cheese

1 (8-oz) block Pepper Jack cheese

1 (8-oz) pkg cream cheese

Combine olive oil, vinegar and lime juice in a bowl and beat until blended; stir in red peppers, onions, cilantro, taco seasoning mix, sugar, salt and pepper; set aside.  Cut blocks of cheese in half lengthwise and then crosswise into 1/2-inch slices (cheese should be cold to sliced easier).  Arrange cheese slices, alternating varieties, in shallow dish.  Stand slices on edges.  Pour marinade over cheese slices.  Serve with assorted crackers.  *May use reduced-fat cheese if desired.  Yield:  about 16-18 appetizer servings.