Triple-Layer Party dish Ingredients: 1 16 oz jar of Maag Daddy Beef and Bean dip, Original or Bold 1 cup shredded cheddar cheese 1 8 oz pkg cream cheese 3 stalks of green onion, chopped Directions: In an 8X8 bakeware pan, layer each ingredient starting with the cream cheese, then Maag Daddy Dip and finally the cheddar cheese. Cover and bake 25 minutes. Remove from oven, uncover and garnish with chopped onion. Serve with tortilla chips The Maag Daddy Beef and Bean dip is also great on a baked potato, makes a great Coney dog or taco salad and is also good in a wrap! Maag Daddy Beef and Bean Dip can be found at Ray’s Grocery Stores in the salsa section! Christmas Quiche Bites Yield: 12 mini quiche bites Ingredients: 1 single pie crust 1 large egg 1 Tbsp sour cream 2 Tbsp grated parmesan cheese 2 Tbsp each red and green pepper – chopped fine 1 Tbsp green onion – green tops only Pinch salt Directions: Preheat oven to 350* Grease mini muffin tin or spray with cooking spray. Roll dough to a 1/8 in thickness and cut into an 8X6 inch rectangle. Cut into twelve 2 inch squares. Fit squares of dough into muffin tins, set aside. Combine egg, sour cream, Parmesan cheese, peppers, onion and salt. Spoon a teaspoon of mixture into each dough-lined muffin cup. Bake for 10 – 12 minutes or until egg puffs and dough is lightly browned at the edges. Cool 10 minutes before removing from tins and serving. Halloween Mummy Man Ingredients: Mummy Man: 2 c shredded cheddar cheese 4 oz cream cheese ¼ c solid pack pumpkin ¼ c pineapple preserves ¼ tsp ground allspice ¼ tsp ground nutmeg Bandages: 8 oz cream cheese 1 Tbsp milk 2 whole peppercorns 1 pimento strip Directions: Mummy Man: Combine ingredients and shape cheese into mummy shape: head, body, arms and legs. Bandages: In small mixing bowl, beat cream cheese and milk. Cut a small hole in the corner of a pastry or plastic bag; insert basket weave tip #47.  Pipe rows across the mummy, creating bandages. Add peppercorns for eyes and pimento strip for mouth. Chill until serving. Serve with crackers. Pan-Seared Scallops with Pesto and Tomato Yield: 2 servings Ingredients: 2 tablespoon finely shredded basil 1/2 cup prepared pesto 1 T olive oil Salt and pepper 1 plum tomato, finely diced 4 large scallops Directions: In a small bowl, combine the tomato and shredded basil and set aside. In a large skillet, heat the olive oil over medium heat until almost smoking. Add the scallops and sear until golden brown, about 2 minutes per side. Transfer to a plate. Drizzle 2 tsp of the pesto on each scallop and arrange the tomato and basil around the scallops. Serve immediately. Super Bowl Stuffed Party Sandwich Ingredients: 1 package (13.8 oz) refrigerated pizza crust 1/3 C mayonnaise 1 T Chipotle seasoning ½ lb deli sliced roast beef ¼ lb sliced mozzarella cheese 1 jar (7 1/2 oz) roasted red peppers, drained and sliced 1 c sautéed onions 1 tsp olive oil 1 tsp crushed oregano leaves 1 tsp minced garlic Directions: Heat oven to 425*.  Roll pizza dough into a 13 X 10 inch rectangle on a floured work surface. Combine mayonnaise and Chipotle seasoning. Spread mayonnaise mixture evenly onto dough. Layer roast beef and cheese, overlapping slices, leaving a 1 inch boarder around edges. Top with peppers and onions. Fold one third of dough toward center from long edge of rectangle. Fold second side toward center enclosing filling. Tightly pinch long edges and end to seal. Place seam side down onto a greased baking sheet. Brush with oil; sprinkle with oregano and garlic. Cut shallow slits crosswise along top of dough, spacing 3 inches apart. Bake 18 to 20 minutes or until deep golden brown. Remove to rack; cool slightly. Serve warm. . . Feta in a Jar with Baguette Slices Yield: 8 servings Ingredients: 1 pound Feta cheese, cubed ½ cup extra virgin olive oil 2 T finely minced green bell pepper 2 T finely minced red bell pepper 2 to 3 cloves garlic, finely minced 1 T Italian flat leaf parsley leaves or 1 tsp dried parsley 2 tsp fresh rosemary or 1 tsp dried rosemary 1 tsp peppercorns ½ tsp red pepper flakes ¼ tsp salt ¼ tsp pepper Directions: Place all ingredients in a clean, dry glass jar with a tight fitting lid. Marinate, refrigerated, at least several hours, or even several days. Flip jar upside down occasionally to immerse cheese in seasonings and oil. Do not shake or Feta will break up. Serve with bread, toasted baguette slices, crackers, fruit or vegetables if desired. As cheese is used up, additional cubed cheese can be added to the jar.  Remaining herb-oil mixture makes a great vinaigrette dressing by adding vinegar to the oil. Shake well before serving. . . Brandy Soaked Scallops Yield: 8 servings Ingredients: 1 pound bacon, cut in half crosswise 2 pounds small sea scallops 1/3 cup olive oil ½ cup brandy 2 Tbsp chopped fresh parsley 1 clove garlic, minced 1 tsp black pepper ½ tsp salt ½ tsp onion powder Salad greens (optional) Directions: Wrap one piece of bacon around each scallop; secure with wooden toothpicks, if necessary.  Place wrapped scallops in 13X9 baking dish. Combine oil, brandy, parsley, garlic, pepper, salt, and onion powder in a small bowl; mix well.  Pour over scallops; cover and marinate in refrigerator at least 4 hours. Remove scallops from marinade, discard marinade.  Arrange on rack of broiler pan.  Broil 4 inches from heat, 7 to 10 minutes until bacon in brown.  Turn over; cook 5 minutes or until scallops are opaque.  Remove wooden toothpicks.  Arrange over salad green and garnish as desired. . . Easy Spinach Appetizer Yield: 2 to 4 dozen pieces Ingredients: 3 tablespoons butter 3 eggs 1 cup milk 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 2 packages (10 ounces each) frozen chopped spinach, thawed and well drained 4 cups (16 ounces) shredded Monterey Jack cheese ½ cup shredded Parmesan cheese ½ cup diced red bell pepper Directions: Preheat oven to 350*. Melt butter in a 13 x 9 inch pan. Beat eggs in medium bowl. Add milk, flour, baking powder and salt; Beat until well blended. Stir in spinach, cheese and bell pepper; mix well. Spread mixture over melted butter in pan. Bake 40 to 45 minutes or until set. Let stand 10 minutes before cutting into triangles or squares. This can be made ahead, frozen and reheated. After baking, cool completely and cut. Transfer pieces to a cookie sheet and freeze until pieces are frozen solid. Transfer to a food storage bag. To serve, reheat squares in a 325* oven for 15 minutes. . Tomato and Mozzarella on Focaccia Yield: 4 sandwiches Ingredients: 3 large vine-ripened tomatoes, cut into ¼ inch thick slices 1 red onion, sliced thin 3 Tbsp red-wine vinegar Freshly ground black pepper 3 cups packed and trimmed arugula, cleaned and chopped Focaccia bread, halved horizontally (enough for 4 sandwiches) ½ pound mozzarella, sliced thin (fresh is best) 1 Tbsp mayonnaise Directions: In a large bowl or baking dish combine, tomatoes, onion, and vinegar and season with salt and pepper. Marinate 30 minutes. Layer the mozzarella, tomatoes, onions and arugula on the focaccia half. Spread some mayonnaise on the top half of the focaccia. Press top half over the bottom. Hold together with a couple of toothpicks. Serve immediately Irish Soda Bread Muffins Ingredients: 2-1/4 cups all purpose flour ½ cup plus 1 tablespoon sugar, (divided) 2 teaspoons baking powder ½ teaspoon salt ¼ teaspoon baking soda 1 teaspoon caraway seeds 1 egg 1 cup buttermilk ¼ cup butter, melted ¼ cup vegetable oil ¾ cup raisins Directions: In a large bowl, combine the flour, ½ cup sugar, baking powder, salt, baking soda, and caraway seeds. In another bowl, beat the egg, buttermilk, butter and oil. Stir into dry ingredients just until moistened. Fold in raisins. Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 400 degrees for 15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Super Bowl Pizza Dip Yield: 5 ½ cups Ingredients: 2 packages (8 oz each) cream cheese, cubed 1 can (14 oz) pizza sauce 1 package (8 oz) sliced pepperoni, chopped 1 can (3.8 oz) chopped ripe olives, drained 2 cups shredded mozzarella cheese Bagel chips or garlic toast Directions: Place the cream cheese in a 3 quart slow cooker. Combine the pizza sauce, pepperoni and olives; pour over the cream cheese. Top with mozzarella cheese. Cover and cook on low for 1 ½ to 2 hours or until cheese is melted. Stir; serve warm with bagel chips or garlic toast. This recipe can be made using browned sausage, chopped mushrooms, green olives or any flavor you choose! Tortellini Appetizers Yield: 2 dozen Ingredients: 4 garlic cloves, peeled 2 Tbsp olive oil, divided 1 pkg. (10 oz) refrigerated spinach tortellini ½ cup mayonnaise ½ cup sour cream ¼ cup grated parmesan cheese 3 oz jar prepared pesto 1/8 tsp pepper 1 pt cheery tomatoes 26 filled toothpicks Directions: Place garlic cloves on a double thickness of heavy-duty foil; drizzle with 1 TBSP oil. Wrap foil around garlic. Bake at 425° for 20-25 minutes or until tender. Cool for 10-15 minutes. Meanwhile, cook tortellini according to package direction; drain and rinse in cold water. Toss with remaining oil; set aside. In a small bowl, combine the mayonnaise, Parmesan cheese, sour cream and pesto; mash garlic into pesto mixture and stir until combined. Thread tortellini and tomato onto frilled toothpick. Serve with pesto dipping sauce. Christmas Meatballs Yield: 3 dozen Ingredients: 1 ½ lbs lean ground beef 2 eggs ½ c seasoned bread crumbs ¼ c chopped dried cranberries 2 T dried parsley Sauce: 1 can (16 ounces) whole berry cranberry sauce ¾ cup ketchup ½ cup beef broth 3 Tbsp brown sugar 3 Tbsp green onion 2 tsp balsamic vinegar Directions: In a bowl, combine beef, eggs, soup mix, bread crumbs, cranberries and parsley, mix well. Shape into 1-inch balls; place on baking tray. Bake 350° for 10-12 minutes. In a 2 quart saucepan, combine all sauce ingredients and simmer using low heat approximately 15 minutes. Pour sauce over warm meatballs. Serve warm Appetizer Chicken Bundles Yield: 4-5 dozen Chicken filling ingredients: 2 C cooked, chicken, diced 16 oz cream cheese, softened ½ c minced green onion 1/4 c minced red pepper 1 tsp red-hot sauce 2 tsp Worcestershire sauce 2 tsp salt 1 tsp black pepper 1 pkg Phyllo dough sheets 1 c butter or margarine, melted Directions: Beat cream cheese until soft. Add the remaining ingredients and mix well. To create bundles: Unwrap dough but keep covered with a lightly damp towel when bundling appetizers. Lightly pull a sheet from the stack and brush it lightly with butter. Repeat to create four layers. Using a pizza wheel, cut sheets into 3X3 inch squares. Drop a tablespoon of the chicken filling in the middle of each square and bundle the ends toward the center to look like small package. Place onto ungreased baking sheet. Bake at 375°, 20-25 minutes or until golden brown. These can be made weeks ahead and they freeze well. They can be cooked from a frozen state, just increase the baking time. . Taste of Home recipes Appetizer Wreath Yield: 16 servings Prep: 20 mins Bake: 15 min. + cooling Ingredients 2 tubes (8 ounces each) refrigerated crescent rolls 1 package (8 ounces) cream cheese, softened ½ cup sour cream 1 tsp dill weed 1/8 tsp garlic powder 1-1/2 cups chopped fresh broccoli florets 1 cup finely chopped sweet red pepper Celery leaves Directions Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in.pizza pan. Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely. In a small mixing bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves. Zucchini Rolls with Herbed Goat Cheese and Red Pepper Yield: 16 pieces; easily doubled Ingredients: 2 small zucchini, washed, dried, and ends trimmed Kosher salt 1 small bunch fresh chives 4 oz. Goat cheese, softened to room temperature 1 tsp. Chopped fresh thyme Freshly ground black pepper Pinch cayenne 1 jar roasted red pepper, cut into ¼-inch strips Directions: Using a mandoline, slice the zucchini lengthwise to get 16 long, thin strips each about 1/8 inch thick Line a large, rimmed baking sheet with a few layers of paper towel. Set the zucchini on the towel and sprinkle both sides with salt; you will use about 1 tsp for all the slices. Let sit for 15 minutes to soften and remove excess water. Meanwhile, trim end from the chives. Cut 2 inch long pieces from the ends and reserve. Thinly slice the rest of the chives (you should have about 1 Tbsp sliced chives). Mash the goat cheese with the sliced chives, thyme, ½ tsp black pepper, cayenne, and ½ tsp salt. Season with more salt and pepper to taste. It should be assertive. Pat the slices of zucchini dry on both sides with more paper towels. Set a slice of zucchini on a clean work surface and spread with about 1 tsp of the goat cheese. At one end of the zucchini, lay one or two strips of the red pepper and a few of the 2-inch chive sticks, positioning them perpendicular to the roll so that their more attractive end will peek out when the zucchini slice get rolled. Beginning with the chive end, roll the zucchini up and stand the roll upright on its edges on a platter. Refrigerate for up to two hours before serving. Creamy Pumpkin Dip Yield: 32 servings Ingredients: 8 oz cream cheese, softened ½ cup sour cream 2 cups powdered sugar 1 (15 oz) can cooked pumpkin 1 Tbsp orange juice concentrate 1 Tbsp ground cinnamon Directions: Combine cream cheese, sour cream and powdered sugar in large bowl, beat at medium speed until smooth and creamy. Reduce speed to low, add pumpkin. Beat until combined. Stir in cinnamon and orange juice until mixed well. Refrigerate at least an hour before serving. Serve with gingersnaps, graham crackers or sliced apples. Quesadillas with Chutney and Brie 4 Servings Ingredients 4 flour tortillas (10-inch or burrito-size) 4 tablespoons Dijon mustard ¾ pound sliced leftover turkey ½ cup Cranberry Chutney (recipe follows or purchase some from the deli) 8 thick slices (8 ounces) Brie cheese Coarse salt Ground pepper 1 Tbsp olive oil Directions: Preheat over to 425°. Spread one side of each tortilla with 1 tablespoon of mustard. Divide the turkey over mustard-coated side of each tortilla; dress with Cranberry Chutney (about 2 tablespoons per quesadilla). Layer each with 2 Brie slices, and sprinkle with salt and pepper. Fold and press to seal edges. Brush on all sides with olive oil; transfer to two rimmed baking sheets. Bake, rotating the baking sheets halfway through, until cheese has melted and tortillas are golden brown, 10 to 15 minutes. Let cool for 5 minutes before slicing into wedges. Serve topped with more chutney, if desired. Tomato Avocado Toasts Makes 16 . Ingredients: 1 small baguette 2 Tbsp olive oil 1 ripe avocado 1 tsp lemon juice 1 pint grape tomatoes, quartered course salt and ground pepper . Directions: Preheat oven to 350° . Slice baguette diagonally into sixteen ½ inch-thick slices. . Brush slices with olive oil (both sides). . Bake on baking sheet until golden, about 8 minutes. . Halve avocado lengthwise and remove pit; scoop flesh into a small bowl. . Mash with lemon juice (I use a fork) and season with salt and pepper to taste. . Spread on toasted bread. . Top with grape tomatoes. . Serve immediately. This is a wonderful accompaniment to the flank steak and arugula salad. The creamy avocado and crisp bread go well with the slightly spicy flavors in the salad and steak rub. Super Bowl Party Sandwich Serves 8 Ingredients: 1 loaf hearty bread (I use Ciabatta) 6-8 oz sliced peppered turkey breast 4 oz sliced smoked provolone cheese 2 Roma tomatoes, sliced thin 1 small red onion, sliced thin into rings (rinse sliced onion in cold water and pat dry to remove the strong odor) 1 cup roasted red peppers from a jar Fresh basil leaves Extra Virgin Olive oil Salt and Pepper . Directions: Split bread in half lengthwise and hollow out about ¼ inch of bread. Layer on bottom half of bread: Basil leaves Cheese Turkey Tomato slices Red onion slices Roasted red pepper slices Drizzle with olive oil Season with salt and pepper Replace top half of bread and wrap tightly in plastic wrap. Place between two sheet trays and put heavy items on top of tray (liter of pop or gallon of milk) to press the sandwich together. Refrigerate several hours or overnight. Unwrap and slice sandwich 1 -2 inches thick for appetizer portions or larger for a plated sandwich. Add a frill pick and olive if desired. Serve with coleslaw and chips. This is a great sandwich that can be made the day before your Super Bowl event! Buffalo Chicken Dip Makes 5 cups (about 15 servings) . Ingredients: 2 package (8 oz) cream cheese, cubed 1 cup bottled ranch or bleu cheese salad dressing 1 cup Franks Red Hot Cayenne Pepper Sauce 8 oz package shredded cheddar cheese 2 cups shredded cooked chicken (or two 10 oz cans) . Directions: Layer in crock pot: Cubed cream cheese Shredded chicken Bottled salad dressing Franks Red Hot Sauce Shredded Cheese Cook on low until melted (about 1 hour). Stir and enjoy with Tostitos Scoops chips or vegetable sticks. This is a great alternative to chicken wings. It has great flavor, I guarantee you won't miss the bones! This recipe can be made with low fat and/or fat free ingredients. It still tastes great.