Loaded Cheese Ball Bites
- 12 oz. cream cheese, softened
- 1 c. shredded Cheddar
- 1 tsp. garlic powder
- 1 tsp. paprika
- kosher salt
- Freshly ground black pepper
- 8 slices bacon, cooked and finely chopped
- 1/3 c. finely chopped fresh chives
- 1/3 c. finely chopped pecans
- 18 pretzels sticks
- Mix together cream cheese, cheddar, garlic powder, and paprika and season with salt and pepper. Form into 18 small balls and refrigerate until firm, 1 hour.
- In a shallow bowl or on a plate, stir together cooked bacon, chives, and pecans.
- Roll balls in bacon-chive-pecan mixture and insert a pretzel stick in each ball.
- Serve. (If not serving right away, loosely cover with plastic wrap and return to fridge. Let sit at room temperature 15 minutes before serving.)
- Visit delish.com for recipe tips and nutritional information.
Appetizer Wreath Recipe
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon dill weed
- 1/8 teaspoon garlic powder
- 1-1/2 cups chopped fresh broccoli florets
- 1 cup finely chopped celery
- 1/2 cup finely chopped sweet red pepper
- Celery leaves
- 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. Yield: 16 servings.
- 1 pound firm tofu, drained and halved crosswise
- 1/4 cup canola oil, plus more for frying
- 3 tablespoons minced garlic
- 1 bunch scallions, white and pale green parts only, thinly sliced (about 1/2 cup), plus greens for serving
- 2 celery stalks, finely diced (1 cup)
- 1 pound small shrimp, peeled, deveined, and finely chopped
- 2 teaspoons kosher salt
- Freshly ground pepper, to taste
- 1/2 cup mung bean sprouts (2 ounces), cut into 1/2-inch lengths
- 1 large egg yolk
- 35 fresh or frozen spring roll wrappers (each about 8 inches)
- Line a rimmed baking sheet with a double layer of paper towels. Arrange tofu in a single layer on sheet, and top with another double layer of paper towels. Place a baking sheet or a baking dish on top, and weight with heavy cans. Let stand until tofu has released excess liquid, at least 20 minutes (or up to 1 hour). Cut tofu into 1/4-inch dice.
- Heat oil in a large skillet over medium heat. Add garlic, scallions, and celery, and cook, stirring, until softened, about 6 minutes. Raise heat to medium-high. Add tofu and shrimp, and cook, stirring, until shrimp are pink, 2 to 3 minutes. Season with salt and pepper. Transfer to a bowl, and let cool. Stir bean sprouts into cooled shrimp mixture.
- Line a baking sheet with plastic wrap, allowing a 1-inch overhang. Whisk egg yolk with 1 tablespoon water. Lay a wrapper on a clean work surface in a diamond shape, with one corner facing you. (Keep remaining wrappers covered with a damp kitchen towel.) Arrange 2 tablespoons filling in a horizontal mound about 3 inches from bottom corner of wrapper. Fold bottom corner over filling, then fold in sides halfway. Starting at the bottom, roll up wrapper to form a tight cylinder. Brush top corner with egg wash, and press to seal. Transfer to prepared baking sheet, and cover with plastic wrap. Repeat with remaining wrappers and filling.
- Add enough oil to a large skillet to come 1/2 inch up the sides. Heat oil over medium-high heat until it registers 375 degrees on a deep-fry thermometer. Working in batches of 3 or 4, add spring rolls, seam side down, and fry, turning often, until golden brown, 3 to 4 minutes. Using tongs, transfer to paper towels to drain. Serve immediately with dipping sauce.