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    The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
    The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
    The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
    Ebook2,456 pages13 hours

    The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes

    By The Editors of Southern Living

    5/5

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    About this ebook

    The All New Ultimate Southern Living Cookbook has something for everyone - from the beginner cook to the expert chef. Make this one of the indispensable tools in your kitchen!
    LanguageEnglish
    PublisherLiberty Street
    Release dateJan 9, 2017
    ISBN9780848754327
    The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes

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      Book preview

      The All New Ultimate Southern Living Cookbook - The Editors of Southern Living

      veins.

      Appetizers & Beverages

      Pesto Coins, Balsamic Marinated Olives

      Appetizers Snacks

      For Kids • Make Ahead

      Honey-Nut Snack Mix

      Prep: 6 min.

      Cook: 35 min.

      4 cups crisp oat cereal squares (we tested with Quaker Essentials Oatmeal Squares)

      1½ cups uncooked regular oats

      1½ cups coarsely chopped pecans

      1½ teaspoons ground cinnamon

      ¼ teaspoon salt

      ½ cup butter or margarine

      ½ cup firmly packed light brown sugar

      ½ cup honey

      1 (6-ounce) package sweetened dried cranberries (about 1⅓ cups)

      Combine first 5 ingredients in a large bowl; set aside.

      Combine butter, brown sugar, and honey in a small saucepan over low heat, stirring until butter melts and sugar dissolves.

      Pour butter mixture over cereal mixture, stirring to coat. Spread in a single layer on a lightly greased aluminum foil-lined 15- x 10-inch jelly-roll pan.

      Bake at 325° for 20 minutes, stirring once. Stir in cranberries, and bake 10 more minutes. Spread snack mix immediately on wax paper; cool. Store in an airtight container. Yield: 9½ cups.

      Per ½ cup: Calories 253 (45% from fat); Fat 12.6g (sat 3.8g, mono 5.4g, poly 2.6g); Protein 3.3g; Carb 35.3g; Fiber 3g; Chol 13mg; Iron 4.4mg; Sodium 124mg; Calc 44mg

      Snack Mixes generally keep up to 5 days in an airtight container. It’s important to bake a snack mix in an even layer so that all ingredients bake evenly and get crisp. Let mix cool completely before packaging.

      For Kids • Low Cholesterol • Make Ahead • Quick

      No-Bake Snack Mix

      Prep: 3 min.

      A big yield makes this mix great for gift giving.

      2 (8.75-ounce) packages crispy cereal squares snack mix (we tested with Bold Party Blend Chex Mix)

      1 (15-ounce) package raisins

      1 (12-ounce) can honey-roasted peanuts

      1 (7.2-ounce) package fish-shaped Cheddar cheese crackers

      Combine all ingredients. Store in an airtight container. Yield: 15½ cups.

      Per ½ cup: Calories 209 (42% from fat); Fat 9.8g (sat 1.3g, mono 2.4g, poly 1.4g); Protein 5g; Carb 26.1g; Fiber 4.3g; Chol 2mg; Iron 3.5mg; Sodium 269mg; Calc 14mg

      Family Favorite • Low Cholesterol • Make Ahead • Quick

      Easy Microwave Snack Mix

      Prep: 3 min.

      Cook: 4 min.

      Other: 30 min.

      2 (1-ounce) envelopes Ranch dressing mix

      ½ cup vegetable oil

      3 cups crisp oat cereal squares (we tested with Quaker Essentials Oatmeal Squares)

      3 cups corn-and-rice cereal (we tested with Wheat Chex)

      3 cups crisp wheat cereal squares (we tested with Crispix)

      1 (11.5-ounce) can lightly salted mixed nuts

      Whisk together dressing mix and oil in a large microwave-safe glass bowl. Add cereals and nuts, tossing to coat.

      Microwave snack mix at HIGH 2 minutes; stir well. Microwave at HIGH 2 more minutes, and stir. Spread mixture in a single layer on wax paper, and let cool 30 minutes. Store in an airtight container. Yield: 12 cups.

      Per ½ cup: Calories 174 (63% from fat); Fat 12.1g (sat 1.5g, mono 6.4g, poly 3.6g); Protein 3.7g; Carb 18.5g; Fiber 2.2g; Chol 0mg; Iron 4.7mg; Sodium 657mg; Calc 32mg

      Entertaining • For Kids

      Popcorn Gorp

      Prep: 13 min.

      Other: 30 min.

      This sweet treat is best enjoyed the day it’s made. Use holiday colored candy-coated pieces to go along with a party theme.

      8 cups popped popcorn

      3 cups corn chips, coarsely crushed

      2 cups crispy corn puffs cereal (we tested with Kix)

      1 pound white chocolate, coarsely chopped

      2 cups candy-coated chocolate pieces

      Combine first 3 ingredients in a large bowl.

      Microwave white chocolate in a microwave-safe glass bowl at HIGH 1 to 3 minutes, stirring every 30 seconds, until white chocolate melts. Drizzle over popcorn mixture, tossing to coat. Stir in chocolate pieces. Spread on a wax paper-lined 15- x 10-inch jelly-roll pan; chill 30 minutes. Break into pieces. Store in an airtight container. Yield: 16 cups.

      Per ½ cup: Calories 173 (45% from fat); Fat 8.7g (sat 4.9g, mono 0.8g, poly 0.8g); Protein 2g; Carb 20.7g; Fiber 0.7g; Chol 6mg; Iron 0.6mg; Sodium 77mg; Calc 43mg

      Family Favorite • For Kids • Low Calorie • Make Ahead • Test Kitchen Favorite

      Crispy Caramel Corn

      Prep: 10 min.

      Cook: 1 hr.

      We’ve found the perfect caramel corn; it’s easy, and no candy thermometer’s needed.

      1 cup sugar

      ½ cup butter or margarine

      ½ cup light corn syrup

      ½ teaspoon salt

      1 teaspoon vanilla extract

      ½ teaspoon baking soda

      2 (3-ounce) packages light butter microwave popcorn, popped (16 cups)

      1 cup mixed nuts

      Stir together first 5 ingredients in a small saucepan; bring to a boil over medium heat, stirring constantly. Remove hot caramel from heat, and stir in baking soda.

      Place half of popcorn and nuts in each of 2 lightly greased shallow roasting pans. Pour hot caramel evenly over popcorn mixture; stir well with a lightly greased spatula.

      Bake at 250° for 1 hour, stirring every 15 minutes. Spread on wax paper to cool, breaking apart large clumps as popcorn cools. Store in airtight containers. Yield: 16 cups.

      Per ½ cup: Calories 102 (51% from fat); Fat 5.8g (sat 2.3g, mono 2.1g, poly 0.7g); Protein 1g; Carb 13.1g; Fiber 0.7g; Chol 8mg; Iron 0.2mg; Sodium 125mg; Calc 6mg

      Entertaining • Low Carb • Make Ahead

      Spicy Pistachios

      Prep: 5 min.

      Cook: 30 min.

      This snack is a homemade version of the spicy nuts available in pricey food catalogs.

      4 cups shelled dry-roasted pistachios (about 8 cups unshelled)

      ¼ cup Worcestershire sauce

      3 tablespoons butter or margarine, melted

      2 teaspoons ground chipotle chile pepper (we tested with McCormick Gourmet Collection)

      ½ teaspoon garlic powder

      ½ teaspoon ground cinnamon

      Combine all ingredients in a large zip-top freezer bag; seal and shake to coat. Arrange pistachios in a single layer on a lightly greased 15- x 10-inch jelly-roll pan.

      Bake at 300° for 30 minutes, stirring once. Cool completely on pan. Store in an airtight container up to 3 days. Yield: 4 cups.

      Per ¼ cup: Calories 205 (74% from fat); Fat 16.9g (sat 3.1g, mono 8.3g, poly 4.6g); Protein 6.9g; Carb 9.7g; Fiber 3.4g; Chol 6mg; Iron 1.6mg; Sodium 187mg; Calc 42mg

      Entertaining • For Kids • Low Cholesterol • Make Ahead

      Sugar-and-Spice Peanuts

      Prep: 3 min.

      Cook: 40 min.

      ¾ cup sugar

      ½ cup water

      2 cups shelled raw peanuts

      1 teaspoon pumpkin pie spice

      Cook sugar and ½ cup water in a heavy 3-quart saucepan over medium-high heat, stirring constantly until sugar dissolves. Stir in peanuts, and cook, stirring often, 7 minutes or until sugar thickens and caramelizes. Remove from heat, and stir in pumpkin pie spice until peanuts are coated. Quickly spread in a single layer on a lightly greased 15- x 10-inch jelly-roll pan.

      Bake at 300° for 30 minutes, stirring and breaking apart every 10 minutes. Cool on pan. Store in an airtight container up to 5 days. Yield: 4 cups.

      Per ¼ cup: Calories 140 (58% from fat); Fat 9g (sat 1.3g, mono 4.5g, poly 2.8g); Protein 4.7g; Carb 12.4g; Fiber 1.6g; Chol 0mg; Iron 0.9mg; Sodium 4mg; Calc 18mg

      Low Cholesterol • Make Ahead • Quick

      Sugared Nuts

      Prep: 5 min.

      Cook: 22 min.

      These nuts are good sprinkled over a salad, garnishing a dessert, or as a stand-alone snack.

      1 large egg white

      4 cups pecan halves, walnut halves, or whole almonds

      1 cup sugar

      Whisk egg white in a large bowl until foamy; stir in pecans, coating well. Stir in sugar, coating well. Spread pecan mixture evenly on a lightly greased 15- x 10-inch aluminum foil-lined jelly-roll pan.

      Bake at 350º for 10 minutes. Stir gently with a wooden spoon; bake 10 to 12 more minutes or until sugar is light golden brown. Remove from oven, and cool completely on pan. Store in an airtight container up to 5 days. Yield: 5 cups.

      Per ¼ cup: Calories 189 (74% from fat); Fat 15.6g (sat 1.3g, mono 8.8g, poly 4.7g); Protein 2.2g; Carb 13g; Fiber 2.1g; Chol 0mg; Iron 0.6mg; Sodium 3mg; Calc 15mg

      From The Grill • Low Carb • Make Ahead • Weekend Chef

      Smoky Pecans

      Prep: 30 min.

      Cook: 1 hr., 25 min.

      Other: 30 min.

      You don’t need a smoker for this recipe. You can get great smoky flavor with indirect heat on your gas grill.

      Hickory wood chips

      ½ cup butter or margarine, melted

      1¾ teaspoons salt

      2 pounds pecan halves

      Soak wood chips in water 30 minutes; drain well. Shape a 10- x 6- x 2-inch tray from 2 sheets of heavy-duty aluminum foil. Fill foil tray with chips.

      Preheat gas grill, using both burners. Set foil tray with wood chips directly on hot lava rocks on left side of grill. Cover grill; continue to heat until wood chips produce a generous amount of smoke (about 15 minutes).

      Meanwhile, stir together butter and salt. Place nuts in a large bowl; gradually add butter mixture, stirring until nuts are coated. Spread nuts on a 15¼- x 10½- x 1-inch disposable baking sheet. Turn off right burner of grill. Place nuts on grill rack over right burner. Grill, covered with grill lid, over indirect heat 1 hour and 10 minutes or until nuts are bronze and toasted, stirring after 30 minutes. Store in an airtight container up to 3 weeks. Yield: 9 cups.

      Per ¼ cup: Calories 196 (95% from fat); Fat 20.7g (sat 3.2g, mono 10.9g, poly 5.5g); Protein 2.3g; Carb 3.5g; Fiber 2.4g; Chol 7mg; Iron 0.6mg; Sodium 131mg; Calc 19mg

      Make Ahead • Quick

      Caribbean Cashews

      Prep: 5 min.

      Cook: 23 min.

      Orange rind adds a fresh citrus note to these simple spiced nuts.

      1½ teaspoons butter or margarine

      1 (9¾-ounce) can lightly salted whole cashews (about 2 cups)

      2 teaspoons grated orange rind

      2 teaspoons Caribbean Jerk Seasoning (we tested with McCormick)

      Preheat oven to 350°. Heat butter in an 8-inch cakepan in oven 2 to 3 minutes or until melted; stir in cashews and remaining ingredients, tossing to coat.

      Bake at 350° for 20 minutes, stirring occasionally. Arrange cashews in a single layer on wax paper, and let cool. Store in an airtight container up to 5 days. Yield: 2 cups.

      Per ¼ cup: Calories 208 (74% from fat); Fat 17.2g (sat 3.4g, mono 9.1g, poly 3g); Protein 5.3g; Carb 10.6g; Fiber 1.2g; Chol 2mg; Iron 2.1mg; Sodium 182mg; Calc 16mg

      Entertaining • Low Calorie • Low Carb • Low Cholesterol • Make Ahead • Quick

      Roasted Pumpkin Seeds

      Prep: 4 min.

      Cook: 7 min.

      With a touch of rosemary, these pan-toasted seeds are the perfect snack or salad topper.

      2 cups raw green pumpkin seeds*

      1 tablespoon olive oil

      2 tablespoons chopped fresh rosemary

      2 teaspoons kosher salt

      Toast pumpkin seeds in a large nonstick skillet over medium heat 5 minutes or until seeds puff and pop, shaking skillet occasionally. Add oil, rosemary, and salt; cook 2 more minutes. Let cool. Store in an airtight container up to 2 weeks. Yield: 2 cups.

      Per ¼ cup: Calories 87 (50% from fat); Fat 4.8g (sat 0.8g, mono 2.2g, poly 1.6g); Protein 3g; Carb 8.7g; Fiber 0.7g; Chol 0mg; Iron 0.6mg; Sodium 483mg; Calc 10mg

      * Find raw pumpkin seeds (pepitas) at specialty grocery stores or in the organic section of your local supermarket.

      Entertaining • Freeze It • Low Carb • Make Ahead • Test Kitchen Favorite

      Pesto Coins

      Prep: 25 min.

      Cook: 18 min. per batch

      Other: 8 hrs.

      These savory shortbread bites have all the ingredients you’d find in a traditional pesto. We recommend stirring in the flour by hand instead of using a mixer.

      1 cup butter, softened

      1 (8-ounce) block Parmesan cheese, shredded

      3 garlic cloves, pressed

      ½ cup pine nuts, finely chopped and toasted

      1 tablespoon chopped fresh basil

      ¼ teaspoon ground red pepper

      2 cups all-purpose flour

      ¼ cup pine nuts

      Beat butter and Parmesan cheese at medium speed with an electric mixer until blended. Add garlic and next 3 ingredients, beating just until blended. Gradually stir in flour with a spoon (mixture will be crumbly); stir until mixture is blended and smooth (about 2 to 3 minutes). Or instead of stirring the dough with a spoon after adding flour, you can gently press mixture together with hands, and work until blended and smooth.

      Shape dough into 8 (6-inch) logs. Wrap each log in plastic wrap, and chill 8 hours.

      Remove plastic wrap. Cut logs into ⅓-inch-thick slices, and place on lightly greased baking sheets. Press 1 pine nut into center of each dough slice.

      Bake at 350° for 15 to 18 minutes or until lightly browned. Remove to wire racks, and let cool. Yield: 12 dozen.

      Per coin: Calories 29 (68% from fat); Fat 2.2g (sat 1.1g, mono 0.6g, poly 0.3g); Protein 0.9g; Carb 1.5g; Fiber 0.1g; Chol 4mg; Iron 0.1mg; Sodium 34mg; Calc 20mg

      Tender, rich, crisp, and crumbly, all in one—that’s what shortbread is. Recipes that are short have instant melt-in-your-mouth appeal, thanks to a high ratio of fat to flour in the dough.

      Entertaining • Family Favorite • Freeze It • Make Ahead

      Cheese Wafers

      Prep: 31 min.

      Cook: 17 min. per batch

      Other: 10 hrs.

      The dough for these crisp wafers can also be fashioned into cheese straws.

      1½ cups butter or margarine, softened

      1 (1-pound) block sharp or extra-sharp Cheddar cheese, shredded

      4 cups all-purpose flour

      1½ teaspoons salt

      1 teaspoon ground red pepper

      ½ teaspoon dry mustard

      ½ teaspoon paprika

      Beat butter and cheese at medium speed with an electric mixer until blended; gradually add flour and remaining ingredients, beating until blended. Cover dough, and chill 2 hours.

      Shape dough into 4 (8-inch) logs; wrap in plastic wrap, and chill 8 hours. Cut into ¼-inch slices, and place on ungreased baking sheets.

      Bake at 350° for 15 to 17 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container. Yield: 10 dozen.

      Per wafer: Calories 51 (65% from fat); Fat 3.7g (sat 2.4g, mono 0.7g, poly 0.1g); Protein 1.3g; Carb 3.2g; Fiber 0.1g; Chol 10mg; Iron 0.2mg; Sodium 69mg; Calc 28mg

      Cheese Straws: Do not chill dough. Use a cookie press fitted with a star-shaped disk to shape dough into straws onto ungreased baking sheets, following manufacturer’s instructions. Press dough into parallel lines 1-inch apart on ungreased baking sheets. Score dough at 2-inch intervals with a sharp knife. (Do not separate straws.) Bake at 350° for 12 minutes or until lightly browned. Immediately after baking, gently break straws apart with the edge of a spatula. Remove straws to wire racks to cool. Yield: about 23 dozen.

      Cheese Straws have some popular cousins in this savory shortbread recipe and Pesto Coins. These doughs can all be frozen and then sliced and baked from the frozen state. You may have to add a minute or so to the baking time.

      Entertaining • Freeze It • Make Ahead

      Pecan-Cornmeal Shortbreads

      Prep: 17 min.

      Cook: 24 min. per batch

      Other: 1 hr.

      Cornmeal puts a nice crunch in these thick, savory cookies. Pair them with Chardonnay or sweet seedless grapes.

      1 cup butter, softened

      2 cups all-purpose flour

      ½ cup yellow cornmeal

      2 tablespoons sugar

      ½ teaspoon salt

      ½ teaspoon ground red pepper

      ½ cup chopped pecans, toasted

      Beat butter at medium speed with an electric mixer until creamy. Combine flour and next 4 ingredients; add to butter, stirring just until blended. Stir in pecans.

      Divide dough in half, and shape each portion into a 9-inch log; wrap in plastic wrap, and chill 1 hour. Cut logs into ⅓-inch slices. Place on ungreased baking sheets.

      Bake at 350° for 22 to 24 minutes or until bottoms are lightly browned. Remove to wire racks to cool. Yield: 4½ dozen.

      Per wafer: Calories 61 (62% from fat); Fat 4.2g (sat 2.2g, mono 1.3g, poly 0.4g); Protein 0.7g; Carb 5.2g; Fiber 0.3g; Chol 9mg; Iron 0.3mg; Sodium 46mg; Calc 3mg

      Tips for Cheese Straw Prep and Storage

      • We recommend shredding your own cheese for the Cheese Wafers and Cheese Straws at left, as well as Pesto Coins. It’s stickier and blends much better than preshredded cheese.

      • When cutting a chilled dough log, rotate the log about a quarter turn after every few slices to preserve the rounded shape.

      • These recipes call for baking until lightly browned (golden). Baking to a darker golden brown produces a nuttier flavor in shortbread, particularly with those recipes that include Cheddar or Parmesan cheese.

      • All three of these savory doughs (unbaked and wrapped in plastic wrap) can be frozen in an airtight container or in zip-top freezer bags up to three months.

      • Once baked, these shortbreads and cheese straws can be frozen in an airtight container or in zip-top freezer bags up to one month.

      Entertaining • Low Calorie • Low Carb • Low Cholesterol • Make Ahead • Quick

      Balsamic Marinated Olives

      Prep: 9 min.

      Other: 8 hrs., 30 min.

      Keep this easy appetizer up to one month in the fridge for a quick addition to salads or antipasto trays.

      2 (6-ounce) cans ripe olives, drained

      2 (6-ounce) jars pitted kalamata olives, drained

      2 (7-ounce) jars pimiento-stuffed olives, drained

      ½ cup olive oil

      ½ cup balsamic vinegar

      1 tablespoon dried Italian seasoning

      Place olives in a large nonmetallic bowl. Stir together oil, vinegar, and Italian seasoning. Pour over olives, stirring gently to coat. Cover and chill at least 8 hours.

      Let stand at least 30 minutes at room temperature before serving. Yield: 9 cups.

      Per ¼ cup (4 olives): Calories 67 (83% from fat); Fat 6.2g (sat 0.8g, mono 4.7g, poly 0.6g); Protein 0.4g; Carb 2.9g; Fiber 0.5g; Chol 0mg; Iron 0.6mg; Sodium 465mg; Calc 19mg

      Note: This make-ahead recipe can easily be halved.

      Dips & Spreads

      Low Carb • Make Ahead • Quick

      Curry Dip

      Prep: 4 min.

      1½ cups mayonnaise

      1 teaspoon garlic powder

      1 teaspoon dry mustard

      ¾ teaspoon curry powder

      ½ teaspoon celery seeds

      1½ teaspoons prepared horseradish

      1 teaspoon white wine Worcestershire sauce

      ⅛ teaspoon hot sauce

      Combine all ingredients in a bowl; stir well. Cover and chill. Serve with assorted fresh vegetables. Yield: 1½ cups.

      Per tablespoon: Calories 101 (97% from fat); Fat 10.9g (sat 1.6g, mono 2.7g, poly 5.9g); Protein 0.2g; Carb 0.8g; Fiber 0.1g; Chol 5mg; Iron 0.2mg; Sodium 82mg; Calc 5mg

      Low Calorie • Low Carb • Low Cholesterol

      White Bean Hummus

      Prep: 10 min.

      Other: 1 hr.

      Enjoy this dip as a sandwich spread in a veggie wrap.

      2 garlic cloves

      1 teaspoon chopped fresh rosemary

      2 (15.5-ounce) cans great Northern beans, rinsed and drained

      3 tablespoons lemon juice

      3 tablespoons tahini

      ¾ teaspoon salt

      ¼ teaspoon ground red pepper

      ¼ cup olive oil

      Pulse garlic cloves and rosemary in a food processor 3 or 4 times or until minced.

      Add beans and next 4 ingredients; process until smooth, stopping to scrape down sides.

      Pour oil gradually through food chute with processor running; process until smooth. Cover and chill 1 hour.

      Serve with crackers, pita chips, or, for low-carb options, sliced cucumber, pimiento-stuffed olives, and pitted kalamata olives. Yield: 2½ cups.

      Per ¼ cup: Calories 106 (66% from fat); Fat 7.8g (sat 1.1g, mono 4.9g, poly 1.6g); Protein 3.3g; Carb 8.6g; Fiber 2.8g; Chol 0mg; Iron 0.9mg; Sodium 381mg; Calc 25mg

      Family Favorite • Low Carb

      Vidalia Onion-Cheese Dip

      Prep: 12 min.

      Cook: 25 min.

      3 large Vidalia onions or other sweet onions, coarsely chopped

      2 tablespoons butter or margarine, melted

      2 cups (8 ounces) shredded sharp Cheddar cheese

      1 cup mayonnaise

      ½ teaspoon hot sauce

      1 garlic clove, minced

      Sauté onion in butter in a large skillet over medium-high heat until tender. Combine onion, cheese, and remaining ingredients; stir well. Pour into a greased 1½-quart casserole. Bake, uncovered, at 375° for 20 to 25 minutes or until bubbly and golden.

      Serve with tortilla chips or crackers or, for a low-carb option, celery sticks. Yield: 4 cups.

      Per ¼ cup: Calories 181 (84% from fat); Fat 16.9g (sat 5.5g, mono 4.4g, poly 6.1g); Protein 4g; Carb 3.6g; Fiber 0.4g; Chol 24mg; Iron 0.2mg; Sodium 178mg; Calc 112mg

      Entertaining • Low Carb • Quick

      Hot Crabmeat Dip

      Prep: 12 min.

      Cook: 6 min.

      Serve this special-occasion appetizer with fancy crackers and a crisp white wine.

      3 (8-ounce) packages cream cheese

      1 small onion, grated

      ½ cup mayonnaise

      ½ teaspoon garlic powder

      ½ teaspoon salt

      ¾ teaspoon pepper

      ¼ cup dry white wine

      1 tablespoon prepared mustard

      1 to 2 tablespoons prepared horseradish

      1 pound fresh lump crabmeat, drained

      2 tablespoons chopped fresh chives

      2 tablespoons chopped fresh parsley

      Combine first 9 ingredients in a saucepan; cook, stirring constantly, over medium heat until cream cheese melts.

      Stir in crabmeat, chives, and parsley; cook, stirring constantly, just until crabmeat is heated. Transfer to a chafing dish, and keep warm. Serve with crackers or, for a low-carb option, red pepper strips. Yield: 6 cups.

      Per ¼ cup: Calories 151 (82% from fat); Fat 13.8g (sat 6.8g, mono 3.7g, poly 2.4g); Protein 5.6g; Carb 1.5g; Fiber 0.1g; Chol 49mg; Iron 0.6mg; Sodium 215mg; Calc 43mg

      Entertaining • Low Carb • Test Kitchen Favorite

      Blue Cheese-Bacon Dip

      Prep: 6 min.

      Cook: 26 min.

      This creamy dip goes a long way. Our staff uses it to top baked potatoes and grilled steak, too.

      8 bacon slices

      2 garlic cloves, minced

      2 (8-ounce) packages cream cheese, softened

      ⅓ cup half-and-half

      1 (4-ounce) package crumbled blue cheese

      2 tablespoons chopped fresh chives

      ½ cup chopped walnuts, toasted

      Cook bacon, in batches, in a skillet over medium-high heat 6 minutes or until crisp. Drain bacon, reserving 1 tablespoon drippings in skillet. Chop bacon; set aside. Add garlic to skillet, and sauté 30 seconds.

      Beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in half of chopped bacon, garlic, blue cheese, and chives. Spoon mixture evenly into 4 lightly greased (1-cup) individual baking dishes or a lightly greased 1-quart dish. Bake, uncovered, at 350° for 15 minutes or until golden and bubbly. Sprinkle remaining bacon and walnuts over hot dip. Serve with crackers or, for low-carb options, grapes and pear slices. Yield: 3 cups.

      Per ¼ cup: Calories 245 (84% from fat); Fat 22.9g (sat 11.8g, mono 6.9g, poly 2.8g); Protein 8.4g; Carb 2.3g; Fiber 0.4g; Chol 58mg; Iron 0.7mg; Sodium 376mg; Calc 92mg

      Low Calorie • Low Cholesterol • Low Fat • Make Ahead • Quick

      Baked Tortilla Chips

      Prep: 11 min.

      Cook: 10 min. per batch

      These easy-to-make homemade chips are great for anything from appetizers to salad or soup toppings. Get trendy with some flavored tortillas such as dried tomato or spinach.

      8 (8½-inch) flour tortillas

      Vegetable cooking spray

      ¾ teaspoon salt

      Cut tortillas into eighths. Working in 3 batches, place triangles in a single layer on a large baking sheet; coat triangles with cooking spray. Sprinkle each batch with ¼ teaspoon salt. Bake at 400° for 8 to 10 minutes or until tortilla chips are crisp and lightly browned. Yield: 64 chips.

      Per 4 chips: Calories 54 (25% from fat); Fat 1.5g (sat 0.5g, mono 0g, poly 0g); Protein 2.5g; Carb 8g; Fiber 1g; Chol 0mg; Iron 0mg; Sodium 126mg; Calc 0mg

      Fried Tortilla Chips: Pour vegetable oil to a depth of 3 inches into a Dutch oven; heat to 360° to 365°. Fry plain tortilla triangles, a few at a time, in hot oil 1 minute or until golden, turning once. Drain on paper towels; sprinkle with salt. Yield: 64 chips.

      Chili-Cheese Tortilla Chips: Add 2 teaspoons chili powder to salt. Sprinkle one-third of spice mixture onto each batch of chips on baking sheets. Sprinkle 2 cups shredded Monterey Jack cheese with peppers evenly over 3 batches of seasoned chips before baking. Bake at 400° for 8 to 10 minutes or until cheese melts. Yield: 64 chips.

      Family Favorite • Low Carb • Quick

      Baked Artichoke Dip

      Prep: 9 min.

      Cook: 20 min.

      1 (14-ounce) can artichoke hearts or hearts of palm, drained and chopped

      1 cup grated Parmesan cheese

      ¾ cup mayonnaise

      1 garlic clove, minced

      ¼ teaspoon Worcestershire sauce

      ⅛ teaspoon hot sauce

      Combine all ingredients, stirring well; spoon into a lightly greased 1-quart casserole. Bake, uncovered, at 350° for 20 minutes or until bubbly. Serve with Melba toast rounds or, for a low-carb option, carrot sticks. Yield: 2 cups.

      Per ¼ cup: Calories 204 (84% from fat); Fat 19.1g (sat 4.2g, mono 4.9g, poly 9g); Protein 4.9g; Carb 3.3g; Fiber 0g; Chol 17mg; Iron 0.6mg; Sodium 348mg; Calc 116mg

      Entertaining • Make Ahead • Quick

      Benne Seed Pita Triangles

      Prep: 10 min.

      Cook: 13 min. per batch

      We used a thicker style pita bread here, which makes sturdy chips that are easy to dip.

      1 (18-ounce) package large pita bread rounds (we tested with Toufayan Bakeries Pita Bread)

      6 tablespoons butter, melted

      ½ teaspoon freshly ground pepper

      2 tablespoons benne or sesame seeds

      ¼ teaspoon salt

      Split each pita round horizontally into 2 rounds; stack rounds, and cut into 6 wedges to make 72 triangles. Arrange triangles on baking sheets.

      Stir together butter and pepper. Brush mixture evenly over split sides of pita triangles. Sprinkle evenly with benne seeds and salt.

      Bake at 375° for 10 to 13 minutes or until golden. Yield: 12 servings.

      Per serving: Calories 176 (35% from fat); Fat 6.9g (sat 3.8g, mono 1.8g, poly 0.8g); Protein 4.2g; Carb 24.1g; Fiber 1.1g; Chol 15mg; Iron 1.4mg; Sodium 317mg; Calc 53mg

      Note: Triangles can be made up to a day ahead. Store in zip-top plastic bags until ready to serve.

      Entertaining • Low Calorie • Low Carb • Low Cholesterol • Make Ahead • Quick

      Red Pepper Hummus

      Prep: 10 min.

      Other: 1 hr.

      1 (15-ounce) can navy beans or chickpeas, rinsed and drained

      2 garlic cloves, chopped

      ½ cup roasted red bell peppers, drained and chopped

      ⅓ cup tahini

      ¼ cup fresh lemon juice

      ¾ teaspoon salt

      ¼ teaspoon ground cumin

      ¼ teaspoon ground coriander

      ¼ teaspoon ground red pepper

      2 tablespoons olive oil

      1 tablespoon chopped fresh cilantro

      Garnish: fresh flat-leaf parsley

      Process first 9 ingredients in a food processor or blender until smooth, stopping to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream; process until smooth. Stir in chopped cilantro; chill 1 hour. Garnish, if desired. Serve with tortilla chips or pita chips or, for low-carb options, fresh vegetables. Yield: 2 cups.

      Per ¼ cup: Calories 133 (60% from fat); Fat 8.9g (sat 1.2g, mono 4.5g, poly 2.8g); Protein 4.4g; Carb 10.4g; Fiber 2.3g; Chol 0mg; Iron 1.2mg; Sodium 417mg; Calc 33mg

      Low Calorie • Low Carb • Low Cholesterol • Low Fat • Quick

      Salsa

      Prep: 5 min.

      4 to 5 plum tomatoes, quartered and seeded

      2 garlic cloves, chopped

      1 small jalapeño pepper, seeded and sliced

      3 tablespoons lime juice

      ½ teaspoon salt

      ½ teaspoon pepper

      ¼ cup chopped fresh cilantro

      Process first 6 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Stir in cilantro. Cover and chill until ready to serve. Yield: 1¾ cups.

      Per ¼ cup: Calories 10 (9% from fat); Fat 0.1g (sat 0g, mono 0g, poly 0.1g); Protein 0.5g; Carb 2.5g; Fiber 0.6g; Chol 0mg; Iron 0.2mg; Sodium 169mg; Calc 7mg

      Salsa is simply the Mexican term for sauce. Salsa can be either fresh or cooked. All 5 of these salsa recipes pair perfectly with tortilla chips, but you can also team them with grilled meats or tacos; toss with pasta; or spoon over cream cheese or even ice cream.

      Entertaining • Make Ahead • Quick

      Balsamic Strawberry Salsa

      Prep: 30 min.

      Other: 1 hr.

      The flavors in this unique salsa will surprise you. Who would’ve thought strawberries and tomatoes taste so good together.

      6 tablespoons olive oil

      2 tablespoons white balsamic vinegar

      ½ teaspoon salt

      1 pint fresh strawberries, coarsely chopped

      8 green onions, chopped

      2 pints grape tomatoes or cherry tomatoes, coarsely chopped

      ½ cup chopped fresh cilantro

      Whisk together first 3 ingredients in a large bowl; add strawberries and remaining ingredients, tossing to coat. Cover and chill at least 1 hour. Yield: 4 cups.

      Per ¼ cup: Calories 62 (75% from fat); Fat 5.2g (sat 0.7g, mono 3.8g, poly 0.6g); Protein 0.6g; Carb 4g; Fiber 0.9g; Chol 0mg; Iron 0.4mg; Sodium 78mg; Calc 10mg

      Low Calorie • Low Cholesterol • Make Ahead

      Corn Salsa

      Prep: 17 min.

      Other: 2 hrs.

      Fresh corn in season makes all the difference in this salsa. Use frozen whole kernel corn as an option.

      4 medium ears fresh corn, husks removed

      1 (12-ounce) jar roasted red bell peppers, drained and chopped

      2 ripe avocados, chopped*

      2 green onions, finely chopped

      1 large tomato, seeded and minced

      1 jalapeño pepper, seeded and minced

      3 tablespoons minced fresh cilantro

      2 tablespoons fresh lime juice

      1 tablespoon white wine vinegar

      ½ teaspoon salt

      ¼ teaspoon pepper

      ¼ teaspoon ground cumin

      Cut corn from cobs. Combine corn and remaining ingredients in a large bowl. Cover and chill at least 2 hours. Yield: 4 cups.

      Per ¼ cup: Calories 70 (53% from fat); Fat 4.1g (sat 0.6g, mono 2.6g, poly 0.7g); Protein 1.6g; Carb 8.4g; Fiber 2.7g; Chol 0mg; Iron 0.5mg; Sodium 148mg; Calc 8mg

      * If you want to make this salsa a day ahead, add avocado just before serving to prevent browning.

      Looking for healthy dippers? Whole wheat pita chips, whole grain crackers, or raw vegetables are smart alternatives to potato chips.

      Low Calorie • Low Cholesterol • Low Fat • Make Ahead • Quick • Test Kitchen Favorite

      Fresh Mango Salsa

      Prep: 18 min.

      Other: 3 hrs.

      Serve this tropical condiment with grilled pork tenderloin, chicken, or fish.

      2 ripe mangoes, cubed*

      ½ red bell pepper, finely chopped

      ½ small red onion, finely chopped

      3 tablespoons chopped fresh cilantro

      2 to 3 tablespoons chopped fresh mint

      1 jalapeño pepper, seeded and minced

      2 tablespoons fresh lime juice

      ½ teaspoon salt

      ¼ teaspoon pepper

      Stir together all ingredients. Cover and chill 3 hours. Yield: 2½ cups.

      Per ¼ cup: Calories 32 (6% from fat); Fat 0.2g (sat 0g, mono 0.1g, poly 0g); Protein0.4g; Carb 8.2g; Fiber 1.1g; Chol 0mg; Iron 0.3mg; Sodium 118mg; Calc 9mg

      * Substitute 1 (26-ounce) jar mango slices, drained and finely chopped, or papayas, or pineapple, if desired.

      Entertaining • Low Calorie • Low Carb • Low Cholesterol • Low Fat • Make Ahead

      Grilled Tomatillo Salsa

      Prep: 15 min.

      Cook: 12 min.

      Other: 2 hrs., 10 min.

      This fresh mix is great with tortilla chips as well as grilled meats and poultry.

      1½ pounds fresh tomatillos, husks removed (about 12)

      2 plum tomatoes

      1 to 2 jalapeño peppers

      ½ medium-size red onion, sliced ¼ inch thick

      ½ cup chopped fresh cilantro

      2 garlic cloves

      3 tablespoons fresh lime juice

      1 teaspoon salt

      Rinse tomatillos under warm water to remove stickiness.

      Grill tomatillos and next 3 ingredients, covered with grill lid, over high heat (400° to 500°) 12 minutes or until tomatoes look blistered and onion is tender, turning ingredients twice. Cool 10 minutes. Discard jalapeño seeds, if desired.

      Pulse grilled ingredients and remaining ingredients in a blender or food processor 6 times or until salsa is coarsely chopped, stopping to scrape down sides.

      Cover and chill salsa at least 2 hours. Yield: 3 cups.

      Per ¼ cup: Calories 17 (21% from fat); Fat 0.4g (sat 0.1g, mono 0.1g, poly 0.2g); Protein 0.5g; Carb 3.4g; Fiber 0.9g; Chol 0mg; Iron 0.3mg; Sodium 195mg; Calc 7mg

      Entertaining • Low Calorie • Low Carb • Low Cholesterol • Quick • Test Kitchen Favorite

      Guacamole

      Prep: 12 min.

      A splash of lime juice and a sprinkling of cilantro spice up this Mexican favorite. Using a potato masher makes quick work of mashing avocados.

      6 ripe avocados, peeled

      ⅓ cup fresh lime juice

      2 tomatoes, finely chopped

      3 garlic cloves, minced

      1 tablespoon chopped fresh cilantro

      ¾ teaspoon salt

      ¼ teaspoon pepper

      Place avocados in a bowl; mash, leaving some chunky pieces. Stir in lime juice until blended.

      Stir in tomato and remaining ingredients. Cover tightly with plastic wrap; chill 30 minutes, if desired. Serve with tortilla chips or, for a low-carb option, carrot sticks. Yield: 4 cups.

      Per ¼ cup: Calories 126 (79% from fat); Fat 11.1g (sat 1.6g, mono 7.4g, poly 1.4g); Protein 1.7g; Carb 7.8g; Fiber 5.3g; Chol 0mg; Iron 0.5mg; Sodium 116mg; Calc 12mg

      Entertaining • Low Carb • Make Ahead • Quick

      Tomato Pesto Dip

      Prep: 20 min.

      Serve this thick dip with crusty French bread rounds, breadsticks, and fresh vegetables, or try it as a sandwich spread.

      12 dried tomatoes

      1 (8-ounce) package cream cheese, softened

      1 (7-ounce) jar roasted red bell peppers, drained

      ½ cup shredded Parmesan cheese

      2 garlic cloves, minced

      6 fresh basil leaves

      2 tablespoons olive oil

      1 tablespoon lemon juice

      ¾ teaspoon salt

      ¼ teaspoon dried crushed red pepper

      Garnishes: green and ripe olives, chopped

      Place dried tomatoes in a bowl; cover with boiling water. Let stand 20 minutes; drain.

      Process tomatoes, cream cheese, and next 8 ingredients in a food processor or blender until smooth, stopping to scrape down sides. Spoon into a bowl, and sprinkle with olives, if desired. Serve with crostini or, for a low-carb option, Belgian endive. Yield: 1⅓ cups.

      Per ¼ cup: Calories 248 (81% from fat); Fat 22.4g (sat 11.6g, mono 8.8g, poly 1.2g); Protein 7.2g; Carb 6.4g; Fiber 0.8g; Chol 52mg; Iron 1.2mg; Sodium 796mg; Calc 140mg

      Entertaining

      Cranberry Ambrosia-Cream Cheese Spread

      Prep: 21 min.

      Cook: 10 min.

      This spread is pretty enough for the holiday table. It’s also great for breakfast on bagels or English muffins.

      2 (8-ounce) packages cream cheese, softened

      ¼ cup powdered sugar

      1 (6-ounce) package sweetened dried cranberries, divided

      1 (11-ounce) can mandarin oranges, undrained

      2 (8-ounce) cans crushed pineapple

      1 (3.5-ounce) can shredded coconut, divided

      1 cup chopped pecans, toasted

      8 pecan halves, toasted

      Stir together cream cheese and sugar until blended. Add dried cranberries, reserving ¼ cup cranberries.

      Drain oranges and pineapple; pat dry between layers of paper towels. Set oranges aside. Stir pineapple and coconut into cream cheese mixture, reserving ¼ cup coconut. Stir in chopped pecans. Spoon mixture into a serving bowl. (You will have about 5 cups of spread.)

      Sprinkle reserved dried cranberries around edges of bowl; arrange orange sections around inside edge of cranberries. Sprinkle reserved ¼ cup coconut in center, and top with pecan halves. Serve with gingersnaps. Yield: 24 appetizer servings.

      Per serving: Calories 162 (67% from fat); Fat 12.1g (sat 5.8g, mono 4.2g, poly 1.5g); Protein 2.2g; Carb 13.3g; Fiber 1.3g; Chol 21mg; Iron 0.5mg; Sodium 68mg; Calc 23mg

      Make Ahead • Quick

      Tapenade

      Prep: 7 min.

      Make this classic olive spread ahead and serve it with anything from grilled fish to focaccia. For maximum flavor, let it come to room temperature and stir well before serving.

      2 garlic cloves

      1 shallot, halved

      ¼ cup loosely packed fresh parsley leaves

      1 (6-ounce) jar pitted kalamata olives, drained

      1 anchovy fillet, rinsed

      2 teaspoons drained capers

      1 tablespoon fresh lemon juice

      ¼ cup olive oil Garnishes: olives, lemon slice, fresh parsley

      With food processor running, drop garlic through food chute; process until minced. Add shallot and next 5 ingredients. Process 5 seconds or until minced; scrape down sides. With processor running, pour oil through food chute, stopping to scrape down sides. Spoon into a serving dish, and garnish, if desired. Yield: 1 cup.

      Per ¼ cup: Calories 251 (89% from fat); Fat 24.9g (sat 3.2g, mono 18.6g, poly 2.7g); Protein 1.5g; Carb 6.4g; Fiber 0.6g; Chol 1mg; Iron 0.8mg; Sodium 775mg; Calc 26mg

      Low Calorie • Low Carb • Make Ahead

      Chile-Cheese Spread

      Prep: 11 min.

      Other: 2 hrs.

      Make this spicy appetizer up to three days ahead. Serve leftovers on sandwiches.

      2 (8-ounce) packages light cream cheese, softened

      1 cup (4 ounces) shredded Cheddar cheese

      3 green onions, finely chopped

      3 chipotle peppers in adobo sauce

      1 teaspoon adobo sauce

      ½ teaspoon Creole seasoning

      ½ teaspoon ground cumin

      ½ teaspoon chili powder

      ¼ teaspoon Worcestershire sauce

      ⅛ teaspoon hot sauce

      ⅓ cup pecan pieces, toasted

      Garnishes: sliced green onions, pecan halves

      Combine first 10 ingredients in a food processor; pulse 3 times, stopping to scrape down sides. Stir in toasted pecans; cover and chill 2 hours. Garnish, if desired. Serve with assorted crackers or, for a low-carb option, sliced vegetables. Yield: 2¾ cups.

      Per tablespoon: Calories 40 (72% from fat); Fat 3.2g (sat 1.7g, mono 1.1g, poly 0.3g); Protein 1.7g; Carb 1g; Fiber 0.2g; Chol 8mg; Iron 0.1mg; Sodium 104mg; Calc 33mg

      Low Carb • Make Ahead • Quick

      Herbed Feta Spread

      Prep: 11 min.

      1 (8-ounce) package feta cheese, crumbled

      1 (8-ounce) package cream cheese, softened

      3 tablespoons chopped fresh basil

      3 tablespoons chopped fresh chives

      2 tablespoons olive oil

      2 tablespoons balsamic vinegar

      ⅓ cup pine nuts, toasted

      Garnish: fresh basil sprigs

      Place feta and cream cheese in a small bowl; mash with a fork until combined. Stir in chopped basil and next 3 ingredients. Cover and chill up to 7 days, if desired. Stir in pine nuts just before serving. Garnish, if desired. Serve with crackers or, for a low-carb option, carrot sticks. Yield: 2¼ cups.

      Per tablespoon: Calories 55 (85% from fat); Fat 5.2g (sat 2.5g, mono 1.7g, poly 0.6g); Protein 1.6g; Carb 0.9g; Fiber 0.1g; Chol 13mg; Iron 0.2mg; Sodium 89mg; Calc 37mg

      Entertaining • Make Ahead • Quick

      Smoked Salmon Spread With Capers

      Prep: 10 min.

      Rinsing capers helps to remove the brine that capers are packed in so they don’t overpower the salmon.

      1 (8-ounce) package cream cheese, softened

      ¼ cup sour cream

      ⅓ cup minced green onions

      1 tablespoon chopped fresh dill

      1 tablespoon lemon juice

      ¼ teaspoon pepper

      ½ pound smoked salmon, thinly sliced

      3 tablespoons capers, rinsed and drained

      Pulse first 7 ingredients in a food processor until blended. Stir in capers. Serve with crackers or bagel chips. Yield: 2½ cups.

      Per tablespoon: Calories 30 (75% from fat); Fat 2.5g (sat 1.5g, mono 0.8g, poly 0.1g); Protein 1.5g; Carb 0.4g; Fiber 0.1g; Chol 8mg; Iron 0.2mg; Sodium 81mg; Calc 8mg

      Entertaining • Low Carb • Make Ahead

      Herb-and-Garlic Goat Cheese Truffles

      Prep: 30 min. chill: 3 hrs.

      Truffles take a new direction as a surprisingly good appetizer offering. A slightly chilled bottle of Sauvignon Blanc makes a classic pairing with goat cheese.

      1 (8-ounce) package cream cheese, softened

      1 (6-ounce) log mild, creamy goat cheese

      1 teaspoon fresh lemon juice

      1 tablespoon minced fresh chives

      1 tablespoon minced fresh basil

      1 to 2 teaspoons minced roasted garlic

      ½ teaspoon cracked black pepper

      1 cup finely chopped pecans, toasted

      Strawberry slices, melon wedges

      Beat first 3 ingredients at medium speed with an electric mixer until smooth. Stir in chives and next 3 ingredients. Cover and chill 2 hours or until firm.

      Shape cheese mixture into 24 (1½-inch) balls; roll evenly in pecans. Cover and chill at least 1 hour. Serve with fruit. Yield: 2 dozen.

      Per truffle: Calories 87 (87% from fat); Fat 8.4g (sat 3.4g, mono 3.3g, poly 1.2g); Protein 2.5g; Carb 1.1g; Fiber 0.5g; Chol 14mg; Iron 0.4mg; Sodium 54mg; Calc 22mg

      Entertaining • Quick

      Prosciutto Bruschetta and Cantaloupe Chutney

      Prep: 8 min.

      Cook: 3 min.

      True to its Italian roots, this recipe will remind you of the perfect marriage of melon, prosciutto, and crusty bread.

      1 French baguette

      2 tablespoons olive oil

      12 thin prosciutto slices (about 6 ounces)

      Cantaloupe Chutney

      Cut baguette into 12 (½-inch-thick) diagonal slices; reserve remaining baguette for other uses.

      Place baguette slices on a baking sheet, and brush tops with oil. Broil 3 inches from heat 2 to 3 minutes or until toasted, turning once.

      Top each toasted baguette slice with 1 slice prosciutto and 1 tablespoon Cantaloupe Chutney. Yield: 12 appetizers.

      Per appetizer: Calories 85 (44% from fat); Fat 4.2g (sat 1g, mono 2.5g, poly 0.5g); Protein 4.3g; Carb 8.2g; Fiber 0.3g; Chol 13mg; Iron 0.5mg; Sodium 326mg; Calc 10mg

      Cantaloupe Chutney

      Prep: 18 min.

      Cook: 50 min.

      Other: 2 hrs.

      Chill any remaining chutney, and serve with pita chips.

      ½ large cantaloupe, peeled, seeded, and diced (about 4 cups)

      1 shallot, diced

      ½ cup firmly packed light brown sugar

      ¼ cup white wine vinegar

      1 tablespoon minced fresh ginger or ¼ teaspoon ground ginger

      2 garlic cloves, minced

      ¼ teaspoon salt

      ¼ teaspoon ground red pepper

      2 tablespoons chopped fresh mint

      Combine first 8 ingredients in a large non-aluminum saucepan. Bring to a boil. Reduce heat, and cook, uncovered, over medium-low heat 50 minutes or until thickened, stirring often. Cool slightly; stir in mint. Cover and chill at least 2 hours. Yield: 1½ cups.

      Per tablespoon: Calories 24 (0% from fat); Fat 0g (sat 0g, mono 0g, poly 0g); Protein 0.2g; Carb 6g; Fiber 0.2g; Chol 0mg; Iron 0.2mg; Sodium 28mg; Calc 7mg

      Entertaining • Low Calorie • Low Cholesterol

      Bruschetta Pomodoro

      Prep: 15 min.

      Cook: 2 min.

      Other: 30 min.

      Fresh shaved Parmesan makes an excellent garnish for this Italian snack.

      1¾ cups seeded and finely chopped plum tomatoes (about ¾ pound)

      ⅓ cup chopped kalamata olives

      ¼ cup finely chopped red onion

      ¼ cup chopped fresh basil

      2 tablespoons capers, drained

      1 tablespoon extra-virgin olive oil

      1 tablespoon balsamic vinegar

      ¼ teaspoon salt

      ¼ teaspoon pepper

      1 French baguette

      ⅓ cup olive oil

      Combine first 9 ingredients in a bowl; cover and let stand 30 minutes.

      Cut baguette into 20 (½-inch-thick) diagonal slices. Brush both sides of slices with olive oil. Grill, uncovered, over medium-high heat (350° to 400°) 1 to 2 minutes on each side or until golden. Top evenly with tomato mixture. Yield: 20 appetizers.

      Per appetizer: Calories 79 (58% from fat); Fat 5.1g (sat 0.7g, mono 3.6g, poly 0.6g); Protein 1.2g; Carb 7.3g; Fiber 0.6g; Chol 0mg; Iron 0.5mg; Sodium 149mg; Calc 12mg

      Pomodoro is Italian for tomato.

      Entertaining • Make Ahead • Test Kitchen Favorite

      Cheddar-Pecan Ring With Strawberry Preserves

      Prep: 18 min.

      Other: 8 hrs.

      1 (1-pound) block sharp Cheddar cheese, shredded

      1 cup mayonnaise

      ½ cup chopped onion

      ¼ teaspoon salt

      ¼ teaspoon pepper

      ¼ to ½ teaspoon ground red pepper

      1 cup chopped pecans, toasted

      1 (12-ounce) jar strawberry preserves

      Beat first 6 ingredients at medium speed with an electric mixer until blended; stir in pecans. Spoon into a lightly greased 4- or 5-cup ring mold or other mold. Cover and chill 8 hours or up to 2 days. Unmold cheese onto a serving platter. Spoon preserves over cheese. Serve with crackers or bread rounds. Yield: 16 appetizer servings.

      Per serving: Calories 326 (72% from fat); Fat 26.2g (sat 9.1g, mono 6.5g, poly 7.6g); Protein 6.9g; Carb 15.9g; Fiber 0.8g; Chol 35mg; Iron 0.3mg; Sodium 295mg; Calc 209mg

      Entertaining • Low Carb • Make Ahead

      Marinated Cheese Stack

      Prep: 29 min.

      Other: 8 hrs.

      Southwestern flavors permeate this impressive layered cheese. Chilling the blocks of cheese makes them easy to slice.

      ½ cup olive oil

      ½ cup white wine vinegar

      ¼ cup fresh lime juice

      ½ (12-ounce) jar roasted red bell peppers, drained and diced

      3 green onions, minced

      ⅓ cup chopped fresh cilantro

      1 teaspoon sugar

      ½ teaspoon salt

      ½ teaspoon freshly ground black pepper

      1 (8-ounce) block sharp Cheddar cheese, chilled

      1 (8-ounce) block Monterey Jack cheese with peppers, chilled

      1 (8-ounce) package cream cheese, chilled

      Whisk together first 3 ingredients in a bowl until blended; stir in diced bell pepper and next 5 ingredients. Set marinade aside.

      Cut block of Cheddar cheese in half lengthwise. Cut halves crosswise into ¼-inch-thick slices. Repeat procedure with Monterey Jack cheese and cream cheese.

      Arrange cheese slices alternately in a shallow dish, standing slices on edge. Pour marinade over cheeses; cover and chill at least 8 hours. Using a slotted serving piece, transfer cheese to a serving plate. Spoon remaining marinade over top. Serve with crackers or alone for a low-carb option. Yield: 16 appetizer servings.

      Per serving: Calories 233 (82% from fat); Fat 21.3g (sat 10.5g, mono 8.1g, poly 1.1g); Protein 7.3g; Carb 2.7g; Fiber 0.2g; Chol 46mg; Iron 0.3mg; Sodium 310mg; Calc 216mg

      Freeze It • Low Carb • Make Ahead

      Blue Cheese Logs

      Prep: 15 min.

      Other: 1 hr.

      2 (8-ounce) packages cream cheese, softened

      1 (10-ounce) package sharp Cheddar cheese, shredded

      2 (4-ounce) packages crumbled blue cheese

      ½ small onion, diced

      1½ tablespoons Worcestershire sauce

      ½ teaspoon ground red pepper

      2 cups finely chopped pecans, toasted and divided

      2 cups finely chopped fresh parsley, divided

      Process first 6 ingredients in a food processor 1 to 2 minutes until combined, stopping to scrape down sides.

      Stir together cheese mixture, 1 cup pecans, and ½ cup parsley. Cover and chill 1 hour.

      Shape cheese mixture into 4 (7-inch) logs.

      Combine remaining 1 cup pecans and 1½ cups parsley. Roll logs in nut mixture; cover and chill until ready to serve. Serve with crackers. Yield: 24 appetizer servings.

      Per serving: Calories 219 (84% from fat); Fat 20.4g (sat 9g, mono 7.8g, poly 2.6g); Protein 7.5g; Carb 2.9g; Fiber 1.2g; Chol 40mg; Iron 1mg; Sodium 274mg; Calc 166mg

      Note: Cheese logs can be frozen, if desired. Thaw in refrigerator overnight.

      Entertaining • Freeze It • Low Calorie • Low Carb • Low Cholesterol • Make Ahead

      Caponata

      Prep: 15 min.

      Cook: 1 hr. other: 8 hrs.

      We recommend this sweet-and-tart eggplant appetizer as part of an antipasto platter. It can be refrigerated up to five days or frozen up to three months.

      2 medium eggplants, cut into ½-inch cubes (about 2 pounds)

      ¼ cup olive oil

      2 medium onions, chopped

      2 tablespoons olive oil

      1 (14½-ounce) can diced tomatoes, undrained

      1 cup diced celery (about 3 ribs)

      ½ cup pimiento-stuffed olives, chopped

      1 (2½-ounce) can sliced ripe olives, drained

      ¼ cup golden raisins

      2 tablespoons capers, drained

      ⅓ cup pine nuts, toasted

      ½ cup red wine vinegar

      1 tablespoon sugar

      ½ teaspoon salt

      ¼ teaspoon pepper

      Sauté eggplant in ¼ cup hot oil in a Dutch oven over medium-high heat 10 minutes or until tender and slightly brown. Remove eggplant, and set aside.

      Sauté onions in 2 tablespoons olive oil in Dutch oven over medium heat 5 minutes or until golden. Add tomatoes and celery, scraping pan to loosen browned bits. Simmer, stirring occasionally, 15 minutes or until celery is tender. Stir in olives and next 3 ingredients. Return eggplant to Dutch oven.

      Stir vinegar and next 3 ingredients into eggplant mixture. Cover and simmer, stirring occasionally, 30 minutes. Cool. Cover and chill 8 hours. Remove from refrigerator 1 hour before serving. Serve with pita chips or toasted bread rounds or, for a low-carb option, celery sticks. Yield: 7 cups.

      Per ¼ cup: Calories 65 (64% from fat); Fat 4.6g (sat 0.6g, mono 2.8g, poly 0.9g); Protein 1g; Carb 5.9g; Fiber 2g; Chol 0mg; Iron 0.5mg; Sodium 159mg; Calc 14mg

      Entertaining • Low Carb • Make Ahead

      Goat Cheese Torta

      Prep: 12 min.

      Other: 8 hrs.

      Make and freeze Garden Pesto from your summer herb harvest to use in this creamy goat cheese appetizer for parties or anytime.

      ¾ cup Garden Pesto

      4 garlic cloves

      1 (10.5-ounce) package goat cheese

      1 (8-ounce) package cream cheese, softened

      ½ teaspoon salt

      ¼ teaspoon pepper

      Garnishes: fresh basil sprigs, pecans, pine nuts

      French baguette slices

      Prepare Garden Pesto.

      With food processor running, drop garlic through food chute; process until minced. Add goat cheese and next 3 ingredients; process until smooth, stopping to scrape down sides.

      Line a 3-cup glass bowl with plastic wrap, allowing 3 inches to hang over sides.

      Spread half of cheese mixture into bowl; top with pesto. Top with remaining cheese mixture. Cover and chill 8 hours.

      Invert chilled torta onto a serving platter; remove plastic wrap. Garnish, if desired. Serve with baguette slices or, for a low-carb option, celery sticks. Yield: 8 appetizer servings.

      Per serving: Calories 327 (84% from fat); Fat 30.6g (sat 13.7g, mono 12.7g, poly 2.6g); Protein 11.3g; Carb 2.9g; Fiber 0.7g; Chol 51mg; Iron 1.7mg; Sodium 432mg; Calc 141mg

      Garden Pesto

      Prep: 8 min.

      Cook: 8 min.

      ¼ cup chopped pecans

      ¼ cup pine nuts

      2 garlic cloves

      2½ cups firmly packed fresh basil leaves

      ¾ cup loosely packed fresh parsley leaves

      ¾ cup freshly grated Parmesan cheese

      ⅔ cup olive oil

      Bake pecans and pine nuts in a shallow pan at 350º for 8 minutes or until toasted. Let cool completely.

      With processor running, drop garlic through food chute; process until minced. Add basil and parsley; process until minced. Add nuts and cheese. With processor running, pour oil through food chute; process until smooth, stopping once to scrape down sides. Cover and chill up to 5 days, or freeze up to 1 month, if desired. Yield: 1½ cups.

      Per tablespoon: Calories 84 (92% from fat); Fat 8.6g (sat 1.4g, mono 5.4g, poly 1.4g); Protein 1.4g; Carb 0.8g; Fiber 0.4g; Chol 2mg; Iron 0.4mg; Sodium 44mg; Calc 42mg

      Entertaining • Low Carb • Make Ahead

      Pepper-Cheese Terrine

      Prep: 20 min.

      Cook: 15 min.

      Other: 1 hr., 40 min.

      2 red bell peppers

      2 yellow bell peppers

      6 ounces blue cheese or goat cheese, crumbled

      2 (8-ounce) packages cream cheese, softened

      Tomato-Basil Vinaigrette

      Garnish: fresh basil

      Cut peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on an aluminum foil-lined baking sheet; flatten with palm of hand. Broil 3 inches from heat 15 minutes or until peppers are charred and blistered.

      Place peppers in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; pat dry, and chop.

      Beat cheeses at medium speed with an electric mixer until smooth. Coat a 7½- x 3-inch loafpan with cooking spray, and line with plastic wrap, allowing plastic to extend over edges. Spoon one-third of cheese mixture into pan; top with half of pepper mixture. Repeat layers, ending with one-third of cheese mixture. Fold plastic wrap over cheese; chill until firm.

      Unmold terrine onto a serving platter. Remove plastic wrap. Let stand at room temperature 30 minutes before serving. Spoon Tomato-Basil Vinaigrette over terrine, if desired. Serve with remaining vinaigrette. Garnish, if desired. Serve with crackers or toasted baguette slices or, for a low-carb option, red bell pepper strips. Yield: 12 appetizer servings.

      Per serving and 1 tablespoon vinaigrette: Calories 215 (81% from fat); Fat 19.3g (sat 11.2g, mono 6.2g, poly 0.9g); Protein 6.5g; Carb 5.1g; Fiber 1g; Chol 52mg; Iron 0.8mg; Sodium 388mg; Calc 111mg

      Tomato-Basil Vinaigrette

      Prep: 10 min.

      ¾ cup seeded, diced tomato

      ¼ cup chopped dried tomatoes in oil

      2 tablespoons chopped fresh basil

      1 garlic clove, minced

      2 tablespoons dried tomato oil

      1½ tablespoons balsamic vinegar

      ½ teaspoon salt

      ¼ teaspoon freshly ground pepper

      Stir together all ingredients in a bowl. Cover and chill until ready to serve. Yield: 1 cup.

      Per tablespoon: Calories 24 (75% from fat); Fat 2g (sat 0.3g, mono 0.4g, poly 0.9g); Protein 0.2g; Carb 1.3g; Fiber 0.6g; Chol 0mg; Iron 0.1mg; Sodium 75mg; Calc 2mg

      Low Calorie • Low Carb • Make Ahead

      Curried Chicken Pâté

      Prep: 12 min.

      Other: 8 hrs.

      2 cups chopped cooked chicken breast

      1 small Granny Smith apple, peeled and quartered

      1 large shallot, quartered

      ½ cup butter or margarine, softened

      ½ teaspoon salt

      ½ teaspoon curry powder

      1 teaspoon lemon juice Garnishes: Italian parsley sprig, chopped pimiento

      Hot mango chutney

      Process first 3 ingredients in a food processor until smooth, stopping to scrape down sides. Add butter and next 3 ingredients; process until smooth.

      Spoon mixture into a lightly greased 6- x 3-inch loafpan. Cover and chill 8 hours. Unmold and garnish, if desired. Serve with hot mango chutney and crackers or Melba rounds or, for a low-carb option, red bell pepper strips. Yield: 3 cups.

      Per tablespoon: Calories 28 (68% from fat); Fat 2.1g (sat 1.3g, mono 0.6g, poly 0.1g); Protein 1.9g; Carb 0.4g; Fiber 0g; Chol 10mg; Iron 0.1mg; Sodium 42mg; Calc 2mg

      Note: Line your loafpan with plastic wrap, and spray with cooking spray before adding pâté filling. This makes for easy removal and cleanup.

      Entertaining • Make Ahead • Quick

      Fiery Cheese-and-Chutney Appetizer

      Prep: 19 min.

      Other: 3 hrs.

      If you want to add more heat to this cheese ball, use hot mango chutney instead of the milder variety.

      1 (8-ounce) package cream cheese, softened

      1 (3-ounce) package cream cheese, softened

      ⅓ cup mango chutney

      1 tablespoon habanero pepper hot sauce

      ½ cup finely chopped honey-roasted peanuts

      2 tablespoons chopped fresh cilantro

      Stir together first 4 ingredients until blended. Cover and chill 3 hours or until firm enough to be shaped. Shape mixture into a ball; roll in peanuts and cilantro. Serve with crackers. Yield: 8 servings.

      Per serving: Calories 206 (73% from fat); Fat 16.6g (sat 8.9g, mono 5.2g, poly 1.3g); Protein 4.3g; Carb 11.6g; Fiber 0.5g; Chol 43mg; Iron 0.9mg; Sodium 254mg; Calc 35mg

      Note: If mango chutney has large chunks, chop it before adding to cream cheese.

      Low Calorie • Low Carb • Make Ahead • Quick

      Shrimp Butter

      Prep: 11 min.

      Many grocery stores now carry toasted baguette slices in the bakery or deli section. They’re the ideal accompaniment with this rich seafood spread.

      1 pound peeled and cooked shrimp (2 pounds raw in shell)

      1 (8-ounce) container cream cheese with chives

      ½ cup butter, softened

      3 tablespoons grated onion

      1 tablespoon prepared horseradish

      1 tablespoon lemon juice

      1 tablespoon chili or cocktail sauce

      2 garlic cloves, cut in half

      ½ teaspoon salt

      ½ teaspoon hot sauce

      Process shrimp in a food processor until coarsely ground. Add cream cheese and remaining ingredients; process until smooth. Cover and chill until ready to serve. Serve with baguette slices or, for a low-carb option, celery sticks. Yield: 4 cups.

      Per tablespoon: Calories 39 (61% from fat); Fat 2.7g (sat 1.7g, mono 0.4g, poly 0.1g); Protein 3.2g; Carb 0.4g; Fiber 0g; Chol 35mg; Iron 0.5mg; Sodium 85mg; Calc 9mg

      Entertaining • Low Calorie • Low Carb • Quick

      Phyllo Cups With Smoked Salmon

      Prep: 25 min.

      1 (8-ounce) package cream cheese, softened

      ¼ cup sour cream

      1 tablespoon chopped green onion tops or chopped fresh chives

      ¼ teaspoon salt

      ¼ teaspoon freshly ground pepper

      2 (2.1-ounce) packages mini phyllo cups

      ⅓ cup red or black caviar

      ¼ cup chopped fresh or sliced chives

      1 pound smoked salmon, separated and cut into small pieces

      Beat cream cheese and sour cream at medium speed with an electric mixer until smooth. Stir in 1 tablespoon chopped green onions, salt, and pepper. Spoon filling into phyllo cups; top each with about ½ teaspoon caviar, and sprinkle with chives.

      Arrange salmon on a serving platter. Arrange phyllo cups around salmon for serving. Yield: 15 appetizer servings.

      Per serving (2 phyllo cups and 2 salmon pieces): Calories 151 (62% from fat); Fat 10.4g (sat 4.3g, mono 2.6g, poly 0.9g); Protein 9.2g; Carb 4.9g; Fiber 0.1g; Chol 59mg; Iron 1.5mg; Sodium 423mg; Calc 37mg

      Cut salmon into small slivers for serving alongside crisp phyllo cups of cheese and caviar.

      Entertaining • Quick

      Miniature Tomato Sandwiches

      Prep: 10 min.

      ¼ cup mayonnaise

      1 (3-ounce) package cream cheese, softened

      1 tablespoon chopped fresh basil

      ¼ teaspoon salt, divided

      ¼ teaspoon pepper, divided

      1 French baguette

      4 plum tomatoes, sliced

      Stir together mayonnaise, cream cheese, basil, ⅛ teaspoon salt, and ⅛ teaspoon pepper; cover and chill 8 hours, if desired.

      Cut baguette into 16 slices.

      Spread cheese mixture on baguette slices. Top with tomato, and sprinkle with remaining salt and pepper. Yield: 16 appetizers.

      Per appetizer: Calories 167 (41% from fat); Fat 7.6g (sat 2.1g, mono 2.1g, poly 3g); Protein 3.1g; Carb 22.1g; Fiber 1.9g; Chol 7mg; Iron 0.7mg; Sodium 242mg; Calc 10mg

      Chilled Appetizers

      Mediterranean Rollups

      Prep: 27 min.

      Other: 30 min.

      Tahini is a paste made of ground sesame seeds.

      1 (16-ounce) can chickpeas, drained

      ¼ cup tahini

      6 garlic cloves

      ⅓ cup olive oil

      ¼ cup lemon juice

      1 teaspoon salt

      4 (8-inch) flour tortillas

      1 medium-size red bell pepper, chopped

      6 ounces feta cheese, crumbled

      2 tablespoons thinly sliced fresh mint

      ½ teaspoon pepper

      ¼ teaspoon paprika

      Process first 6 ingredients in a food processor until smooth. Spread mixture evenly over tortillas. Sprinkle with red bell pepper, feta, and remaining 3 ingredients; roll up. Chill at least 30 minutes. Cut each roll diagonally into 1-inch slices. Yield: 30 appetizers.

      Per appetizer: Calories 77 (61% from fat); Fat 5.2g (sat 1.5g, mono 2.7g, poly 0.9g); Protein 2.4g; Carb 5.7g; Fiber 0.9g; Chol 5mg; Iron 0.5mg; Sodium 176mg; Calc 49mg

      The key to neat rollups: Avoid overfilling tortillas, and roll tightly.

      From The Grill • Low Carb • Make Ahead

      Grilled Parsleyed Shrimp and Vegetables

      Prep: 35 min.

      Cook: 18 min.

      Other: 8 hrs.

      3 pounds unpeeled, jumbo fresh shrimp (16 to 20 count per pound)

      2 large yellow bell peppers

      2 large green bell peppers

      2 large red bell peppers

      2 large red onions

      1 cup chopped fresh flat-leaf parsley

      1 garlic clove, pressed

      1 (16-ounce) bottle olive oil-and-vinegar dressing (we tested with Newman’s Own Olive Oil & Vinegar dressing)

      ¼ cup fresh lemon juice

      Garnish: fresh flat-leaf parsley sprigs

      Peel shrimp, leaving tails on; devein, if desired.

      Grill shrimp, covered with grill lid, over medium-high heat (350° to 400°) 2 to 3 minutes on each side or until shrimp turn pink. Place in a large bowl.

      Cut each pepper into 4 large pieces; remove and discard seeds. Cut each onion horizontally into 3 thick slices.

      Grill vegetables, covered, over medium-high heat 5 to 7 minutes on each side or until bell peppers look blistered and onions are crisp-tender; cut vegetables into 2-inch pieces. Add grilled vegetables, chopped parsley, and garlic to shrimp in bowl. Pour vinaigrette and lemon juice over mixture, and stir to coat and blend. Divide shrimp mixture in half; place each portion in a large zip-top freezer bag, and seal. Chill 8 hours or overnight. Garnish, if desired. Yield: 14 appetizer servings.

      Per serving: Calories 282 (64% from fat); Fat 20.2g (sat 3.3g, mono 0.2g, poly 0.4g); Protein 16.5g; Carb 8g; Fiber 1.7g; Chol 144mg; Iron 2.9mg; Sodium 350mg; Calc 46mg

      Entertaining • Make Ahead • Weekend Chef

      Sun-Dried Tomato Cheesecake

      Prep: 14 min.

      Cook: 41 min.

      Other: 8 hrs., 35 min.

      Find edible flowers to garnish this recipe along with fresh herbs in the produce section of larger grocery stores.

      ¾ cup minced dried tomatoes in oil

      1 (15-ounce) package refrigerated piecrusts

      2 (8-ounce) packages cream cheese, softened

      3 large eggs

      1 (5-ounce) package shredded Swiss cheese

      3 green onions, chopped (about ¼ cup)

      1 teaspoon salt

      ½ teaspoon pepper

      ¼ teaspoon ground red pepper

      1¾ cups sour cream

      Garnishes: edible pansies, marigolds, and nasturtiums; fresh chives; fresh mint

      Drain tomatoes well, pressing between paper towels. Set aside.

      Unroll piecrusts; place 1 piecrust on a lightly floured surface, and brush lightly with water. Top with remaining crust. Roll into 1 (12½-inch) circle.

      Press piecrust on bottom and 2½ inches up sides of a 9-inch springform pan. Press out folds in piecrust on sides of pan. Crimp with a fork. Freeze piecrust 30 minutes.

      Bake at 450° for 9 minutes. Remove piecrust from oven, and reduce oven temperature to 350°.

      Beat cream cheese at medium speed with an electric mixer 2 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in tomatoes, Swiss cheese, and next 4 ingredients, mixing well. Pour into baked piecrust.

      Bake on lower rack at 350° for 32 minutes or until golden brown and set. Cool 5 minutes. Spread

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