I thought I would start sharing my original recipes if anyone is interested in trying them. My first installment is APPETIZERS:
Dill Garlic Dip *
½ cup fat-free sour cream
½ cup mayonnaise
1 tablespoon dill weed
1 tablespoon minced garlic
1 teaspoon seasoned salt
2 teaspoons chopped chives
Mix all together; refrigerate overnight for flavors to blend.
* As a seafood mix (for lobster or crab rolls) add 2 teaspoons Old Bay seasoning to the above and mix with seafood to taste.
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Lorrie’s Mustardy Dip
1 cup fat-free sour cream
1 cup mayonnaise
1 tablespoon creole or other hot mustard
1 tablespoon yellow mustard
1 tablespoon minced garlic
½ teaspoon salt
½ teaspoon dill weed
1 teaspoon Worcestershire sauce
4 to 6 drops hot pepper sauce
Mix all thoroughly and refrigerate for at least one hour for flavors to blend.
Good with pretzels, celery stalks and carrots, or with crackers.
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Lorrie’s Shrimp & Cheese Roll-Ups
Makes 8 appetizers
8 slices turkey bacon
8 steamed, deveined, peeled shrimp
8 ½" cubes horseradish cheese
barbecue sauce
Place paper towel on paper plate, lay 4 slices turkey bacon on paper towel. Place another paper towel on top, place 4 more slices turkey bacon on top. Microwave on high (1300 watt microwave) for 2 minutes or until bacon is cooked, but still pliable. Set aside to cool.
Once cool to touch, roll up one cube of horseradish cheese and one shrimp in each bacon strip. Secure with toothpicks. Place on glass serving dish and drizzle barbecue sauce lightly over all appetizers. Microwave on high for one minute or until cheese just starts to melt.
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Pink Banana
Mix in blender:
2 cups milk
3 bananas, broken up
1 pint vanilla ice cream
1 pint cherry or strawberry ice cream
3 shots Puerto Rico white rum
2 shots Grenadine
ice cubes
Blend thoroughly. Pour into chilled glasses to serve.
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Seasoned Oyster Crackers
1 ½ pounds oyster crackers
3 tablespoons dry ranch dressing mix
1 tablespoon dill weed
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
½ teaspoon cayenne pepper
½ cup canola oil
1 tablespoon sesame oil
Preheat oven to 250o.
Place the crackers in a large bowl. Combine the remaining ingredients; drizzle over crackers and toss to coat evenly. Transfer to ungreased cookie sheet. Bake for 15 - 20 minutes, stirring occasionally. Cool completely. Store in airtight container.
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Ranch Bacon Horseradish Dip
1 cup reduced-fat sour cream
1 cup light mayonnaise
2 tablespoons Ranch dry mix
1 tablespoon prepared horseradish
1 tablespoon minced garlic
2 tablespoons bacon bits
Mix all ingredients thoroughly and let sit for at least 4 hours for flavors to blend and bacon bits to plump up.
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Lorrie’s Taco Dip
Makes: 1 large appetizer
1 - 16 ounce can low-fat refried beans
1 - 8 ounce package low-fat cream cheese, softened
1 cup low-fat sour cream
1 package taco seasoning
1 ½ cups salsa, any flavor
shredded cheese, any flavor
1 - 2.8 ounce can sliced black olives
Spread refried beans in bottom of pie pan or deep dish. In mixer bowl, combine cream cheese, sour cream, and taco seasoning until smooth. Spread this mixture over the refried beans. Add a layer of salsa. Sprinkle shredded cheese to cover salsa. Spread black olives evenly over all.
Serve with tortilla chips, corn chips, or crackers.
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Lorrie’s Garlic Dill Dip II
Makes about 1 ½ cups
1 package (8 ounce) low-fat cream cheese
1 carton (16 ounce) low-fat sour cream
2 tablespoons dill weed
1 tablespoon granulated garlic
½ teaspoon salt
Mix all ingredients on high speed until creamy.
Great spread on crackers or as a dip for vegetables.
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Lorrie’s Baked Cherry Pepper Poppers
Makes 1 dozen
12 medium to large cherry peppers, (fresh, not pickled)
1 package (8 ounce) low-fat cream cheese
1 tablespoon dill weed
2 teaspoons granulated garlic
oil spray
Preheat oven to 400 degrees.
Cut tops from cherry peppers and remove the insides, seeds and membranes. Discard tops.
Mix cream cheese, dill weed, and granulated garlic until smooth. Stuff each pepper with cream cheese mixture.
Spray muffin pan with oil spray. Place one pepper in each muffin cup. You can trim the bottoms of those that won’t stand flat.
Bake for 10 minutes or until cheese is golden brown on top and peppers are tender. Serve warm.
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Garlic-Dill Stuffed Cucumbers and Tomatoes
Preparation time: 10 mins.
Yield: varies
1-8 ounce pkg. Nuefechatel cheese (or low fat cream cheese)
1/2 cup low fat sour cream
1/2 teaspoon granulated garlic
1 tablespoon dried dill weed
1 large pickling cucumber
8 small roma-type tomatoes
In a mixing bowl, combine the first 4 ingredients until very smooth. Put the mixture into a ziploc sandwich bag and cut one corner off so you can use it like a pastry bag. Cut the cucumber crosswise into 8 thick slices. Using a small melon baller, remove the seeds from each slice being sure to leave some on the bottom. (The cucumber slices should look like little salt cellars). Pipe some of the cream cheese mixture into each slice. For tomatoes: slice a small piece off the bottom of each tomato so they will stand upright. Slice the top of each tomato off and using the melon baller, remove all the seeds, leaving a bottom so they can stand. Pipe cream cheese mixture into each tomato. Top both cucumbers and tomatoes with freshly ground sea salt and freshly ground black pepper to taste. There will be some leftover cream cheese mixture. Either make more cucumbers and tomatoes, or use it as a spread on your favorite crackers, it’s yummy that way too!
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Lorrie's Little Pizzas
Preparation time: 20 mins.
Baking time: 20 mins.
Yield: 2-4 servings
4 English muffins
Olive oil
8 tsp. minced garlic (jarred), divided
Shredded Mexican cheese mix
6-8 small roma-type tomatoes
1 small red onion
Feta cheese
Seasoned salt
Split the English muffins and place on a baking stone (will make 8 mini pizzas). Drizzle olive oil over each muffin half. Spread 1 tsp. minced garlic on each muffin half. Place a pinch of the shredded cheese on each muffin half. Slice the tomatoes crosswise and place slices on each muffin half to cover. Sprinkle with seasoned salt (or any herb mixture you prefer). Slice the red onion thinly and place one slice on each muffin half. Top with crumbled feta cheese. Drizzle olive oil over top of all. Bake at 350 for about 20 minutes, until onion is softened and feta begins to brown.
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