Makes: 10 servings.
Ingredients
1 round, firm loaf of bread (about 8-10 inches in diameter, about 1 1/2 pounds)
2 cups shredded sharp Cheddar cheese
2 3-oz. packages cream cheese, softened
1 1/2 cups sour cream
1/2 cup chopped green onion
2 teaspoon Worcestershire sauce

Dash of Hot Sauce (to taste)
2 tablespoons vegetable oil
1 tablespoon butter, melted
Cooking Directions
Heat oven to 350 degrees F.
Slice off top of bread; reserve top. Hollow out inside with small paring knife, leaving 1/2-inch shell. Cut removed bread into 1-inch cubes (there will be 3-4 cups); reserve for toasting.
Combine Cheddar, cream cheese and sour cream in large bowl; green onion, Worcestershire and hot sauce. Spoon cheese filling into bread shell; replace top of bread.
Tightly wrap loaf with several layers of heavy-duty aluminum foil; set on cookie sheet.
Bake for 1 hour, 10 minutes until cheese filling is melted and heated through.
Meanwhile, in large bowl toss together bread cubes, oil and melted butter. Arrange on cookie sheet; bake at 350 degrees F., turning occasionally, for 10-15 minutes or until golden brown. Remove from oven and reserve to serve with fondue.
Remove bread pot from oven; unwrap; transfer to platter. Remove top of bread. Stir filling before serving.
Serve with toasted bread cubes and assorted vegetables as dippers for fondue.
Serving Suggestions
This easy-do fondue is perfect for a crowd: No stirring or watching is require. the fondue is wrapped in its own bread bowl and bakes in the oven untended.

Variation: add 2 cups chopped ham with the cheese.

Cheesy Spinach Artichoke Dip

Makes 16 servings
Prep time: 10 minutes
Cook time: 35 minutes

Ingredients

2 can (14 oz.) artichoke hearts, drained and chopped

2 (10 oz.) packages frozen chopped spinach, thawed and drained

2 (8 oz.) containers low fat plain yogurt

2 cup part-skim Mozzarella cheese, shredded

1/4 cup fresh green onion, chopped

1 garlic clove, finely minced

2 tsp hot sauce or garlic hot sauce (or to taste)

1 round, sturdy loaf of bread (optional)

Directions

Combine first 7 ingredients and mix well. SIf you are baking in bread round, slice off top of bread; reserve top. Hollow out inside with small paring knife, leaving 1/2-inch shell. Cut removed bread into 1-inch cubes (there will be 3-4 cups); reserve for toasting. Pour mixture into bread bowl, 1-quart casserole dish or 9-inch pie plate. Tightly wrap loaf with several layers of heavy-duty aluminum foil; set on cookie sheet. Bake at 350 degrees for 35 minutes or until heated through and slightly golden on top. Toast bread cubes. Serve with bread cubes, baguette slices and/or fresh veggies.

Dip Ingredients

8 ounces sour cream
1-ounce packet taco seasoning mix
15-ounce can refried beans
1 cup diced tomatoes, drained
1/2 cup finely chopped green onions
2 cups shredded Mexican-style cheese blend (i.e. Jack, Colby, Cheddar)
2 1/4-ounce can sliced black olives (optional)

Directions

In small bowl, blend sour cream with taco seasoning.

Spread the refried beans in the bottom of a deep-dish pie plate (you can warm the beans up in the microwave briefly to make them more spreadable.)

Top the beans with the sour cream mixture then top that with the guacamole.

Spread the tomatoes on top then sprinkle the green onions over the top, followed by the shredded cheese and black olives if desired.

Serve with tortilla chips and guacamole

Guacamole

1 avocado, peeled, pitted, and diced
2 teaspoons lime juice, fresh or bottled
2 tablespoons chopped fresh cilantro
2 tablespoons salsa
Garlic powder or garlic salt to taste (optional)
Black pepper to taste

Make guacamole just before serving, does not keep well.

Southwestern Egg Rolls

Serves:10 

INGREDIENTS

4 tablespoons vegetable oil

2 skinless, boneless chicken breast half

4 tablespoons minced green onion

4 tablespoons minced red bell pepper

2/3 cup frozen corn kernels

1/2 cup black beans, rinsed and drained

4 tablespoons frozen chopped spinach, thawed and drained

1 diced jalapeno pepper

1 tablespoon minced fresh parsley or cilantro

1 teaspoon ground cumin

1 teaspoon chili powder

2/3 teaspoon salt

1 pinch ground cayenne pepper

1 1/2 cups shredded Monterey Jack cheese

10 (6 inch) flour tortillas

DIRECTIONS

Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.

Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.

Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.

Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.

Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hour

Spray lightly with cooking spray

Bake them in preheated oven at 475 degrees for 15 minutes.

Also try with guacamole (above).

 

Variation: Place the filling in egg roll wrappers par bake them prior to popping them in the freezer so the egg roll wrapper doesn't break down.

Marinated Tortellini Skewers

Makes 50 appetizers.

Ingredients

50 uncooked cheese-filled tortellini or small cheese ravioli (about 2 cups)
3/4 lb. mozzarella cheese brick, cut into 1/2 inch cubes
50 grape or cherry tomatoes and/ or small pitted ripe olives

Variations: try with chunks of zucchini, button mushrooms or chunks of portabella, small pieces of bell pepper, artichoke pieces or other favorites to add variety, flavor and color.
Marinade:
2/3 C balsamic or other good vinegar
1/2 C. olive oil

2 T. pesto sauce
2 cloves garlic, peeled, minced
1 T. sugar
1 t. salt
1/2 t. freshly ground black pepper
2 T. water

2 T. fresh chopped parsley
Hot pepper or garlic sauce (to taste)

Variation: use prepared Italian salad dressing or Garlic Vinaigrette in place of marinade.

 

Skewers: Small wooden skewers or good-quality toothpicks
Directions

Cook the tortellini according to package directions. DO NOT OVER COOK. Drain well and cool completely.
In a plastic sealable bag, place the tortellini, mozzarella cubes, tomatoes and olives. Set aside.
In a glass measuring cup or jar with a tight-fitting lid, combine all the marinade ingredients. Pour the marinade over the tortellini. Cover and refrigerate at least 2 hours or overnight, stirring occasionally.
Thread one tortellini, a cheese cube, and then a tomato, olive or other veggie on each skewer or toothpick. Arrange on a serving platter.

Festive & Fruity Holiday Punch

Makes about 25 (1/2 cup) servings.

Frozen Fruit Ring - you will need a ring mold (one that fits in your punch bowl) Make 1 can frozen lemonade concentrate according to directions on can. Fruit slices - Arrange thin overlapping slices of lime, orange and lemon or other fruits in a ring mold. - Pour lemonade into mold to partially cover fruit (about 1/4 inch); freeze. - When frozen, add more lemonade to fill mold 3/4 full; freeze. - Unmold ring and float fruit side up in punch. It will keep your punch cold, without diluting it.

Punch

1 can (6 ounces) frozen orange juice concentrate, thawed 

1 can (6 ounces) frozen cranberry juice concentrate, thawed 

1 quart apple juice, chilled 

2 quarts 50/50 or Sour Power soda

Frozen Fruit Ring

Pour the concentrates and the apple juice into the punch bowl. Stir in soda, add frozen fruit ring.