Pineapple Party Cheese Ball

This recipe was given to me over 20 years ago, when I was in college. It is super easy to make and I have adapted it over the years. Perfect for parties or holidays!

3/4 cup shredded fat free sharp Cheddar cheese
1/2 finely chopped red or green bell pepper or mix of both
2 tsp grated onion
1 8 oz can crushed pineapple in juice, well drained
1/2 of 8oz package 1/3 less fat cream cheese, softened
1/2 of 8 oz package fat free cream cheese softened


Line a bowl with plastic wrap. Mix all of the ingredients together and place in the lined bowl. Cover with remaining plastic wrap and chill for at least 3 hrs to harden.

Take out and it will easily come out of the bowl in a dome shape. Roll in parsley, chopped nuts or sprinkle with black pepper.

Serve in middle of plate surrounded by chopped veggies! SOOO GOOD!

Enjoy!~

Brown Sugar (Splenda) Baked Brie with Almonds

This is a very easy recipe. You can NOT screw this up! We served this at an art gallery for opening nights and always was a hit. I also recommend using low sodium/sugar free orange marmalade instead of the Splenda/Dijon mixture.

Bottom: Brie cheese wheel or wedge

Mixture:
1 cup of brown sugar (really use brown Splenda)
1/4 cup Dijon mustard

Topping: sliced or slivered almonds


There are 2 versions to this recipe:

1. Use a brie wheel and put it in the oven at 425 for 8-10 mins with the mixture covering the top of the brie and bake. Sprinkle with almonds when out of oven.

2, Use a brie wedge, place on plate, put in microwave for 1-2 mins until soft and starting to melt, slather with mixture and sprinkle with almonds.


When done baking/nuking and sprinkling sliced almonds, surround the cheese with cut veggies such as carrots, broccoli, celery. Use a spreader to break into the cheese, rind and all and cover your veggies for a special treat!

Honey & Mustard Roasted Cashews

Recipe from Blog of Joy the Baker

Yields: 1.5 cups

1 1/2 cups raw cashews

2 tablespoons honey

1 tablespoon olive oil

1 1/2 teaspoons ground yellow mustard seed or

1/2 teaspoon sea salt

1/4 teaspoon crushed red pepper flakes

Preheat oven to 375 degrees F. Line baking sheet with parchment or silicone baking mat.

In a medium-sized bowl, stir together honey, olive oil, mustard, red pepper flakes, and salt. If you happen to be using raw or thicker honey, feel free to loosen the honey with a few seconds in the microwave. Thinner honey will create a better coating for the nuts. Toss cashews into mixture and stir until all of the cashews are coated.

Spread cashews in a single layer on baking sheet and bake at 375 for 10-15 minutes until fragrant, stirring once about halfway through cooking time. Keep an eye on the cashews after about 12 minutes. The nuts can burn quickly.

Remove from oven. Toss to coat and loosen from the parchment paper. Allow to cool before enjoying. Store in an airtight container at room temperature.

Pineapple Upside Down Granola Bars

Upside-Down Pineapple Granola Bars
Upside-Down Pineapple Granola Bars Recipe from the Tasting Table Test Kitchen
Yield: 12 granola bars
Prep Time: 10 minutes, plus cooling time
Cook Time: 1 hour and 10 minutes Total Time: 1 hour and 20 minutes, plus cooling time
Ingredients
2¼ cups old-fashioned oats 1 cup chopped mixed raw nuts and seeds (such as almonds and sunflower seeds)
½ cup palm sugar 2 egg whites (¼ cup egg whites)
2 teaspoons vanilla extract
1¼ teaspoons kosher salt
¾ cup dried raisins, cranberries or cherries (I prefer cranberries)
⅓ cup cacao nibs
7 to 9 dried pineapple rings (it's OK if they aren't whole)
Directions
1. Preheat the oven to 325°.
Line an 8-by-8-inch square baking pan with parchment paper, letting the paper slightly hang over opposite edges, and spray with cooking oil.
2. In a large bowl, combine the oats and nut mixture. Pour onto an unlined baking sheet tray and roast until lightly toasted, 12 minutes. Remove from the oven and let cool 10 minutes.
3. While the oat mixture is cooling, in a large bowl, whisk together the palm sugar, egg whites, vanilla and salt. Add the cooled oat mixture to the sugar mixture, along with the dried cherries and cacao nibs, and stir well to combine. Line the prepared baking pan with the pineapple rings and pack the oat-cherry mixture on top.
4. Bake the granola mixture in the preheated oven for 10 to 15 minutes, then lower the oven temperature to 275° and bake until the edges are golden, another 30 to 40 minutes. Cool the bars completely and invert onto a cutting board. For best results, let the baked granola rest for a few hours or overnight, uncovered. Cut into bars or break apart into chunks, and individually wrap in plastic or store in a Ziploc bag for up to 2 weeks.

*****The beauty of this recipe is that you can swap out the fruit-and-nut combination as you like, using dried cranberries or raisins for cherries, cashews for almonds and flax seeds or buckwheat groats for sunflower seeds. Get creative, but don't, however, skip the pineapple rings: Their tropical flavor and stunning look set these bars apart from the rest. Palm sugar, a natural and unrefined sweetener, is perfect for its subtle flavor, as well as its honey-meets-sugar texture to help bind the ingredients together.
But if you can't get your hands on it, you can substitute it with a quarter cup of honey and a quarter cup of granulated sugar. No cacao nibs? Use chopped dark chocolate instead. For the pineapple rings, look for the thin, unsweetened kind sold in bulk at health food stores and Trader Joe's; stay away from the syrup-soaked and candied ones.
Right before baking, pack your oatmeal mixture well so the bars hold together. For prime packing, lay a sheet of parchment paper over the top and press down hard with flattened hands. (Don't forget to remove the sheet before the tray hits the oven.)

Pear & Gorgonzola Salad

SERVES 4
Ingredients

* 1 cup walnut halves, toasted
* 4-6 cups torn salad greens, , trimmed washed & dried
* 1/2 cup vinaigrette
* 2 pears, peeled,cored & sliced
* 1/4 lb gorgonzola (You may substitute with Blue or roquefort cheese)

Vinaigrette

* 1/4 cup balsamic vinegar
* 1/2 teaspoon salt
* 1/2 teaspoon Dijon mustard
* 3/4 cup virgin olive oil
* 2 teaspoons shallots, finely minced
* pepper

Directions
To make Vinaigrette------------------.
2.Mix vinegar, salt, mustard in a blender or food processor.
3.Very slowly pour in the oil while processor is on.
4.Process until an emulsion forms.
5.Taste and adjust seasoning.
6.Add shallots& pepper.
7.Best to make it fresh but may be stored for a few days in the fridge.


---Salad-----------------------.
9.Toss greens with most of the vinaigrette.
10.Divide among 4 plates.
11.Decorate with pear slices and crumbled cheese.
12.Coarsely chop the walnuts and put on top of salad.
13.Drizzle the last of the vinaigrette over top.

Summer Salad

Balsamic Vinaigrette

3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon of splenda
1/2 teaspoon Dijon mustard 1/4 teaspoon salt
1/4 teaspoon coarse ground pepper
2 tablespoons walnuts, toasted, chopped

Salad
2 bunches arugula, torn into bite size pieces
1 large bunch baby spinach
2 heads Belgian endive, sliced lengthwise
6 tablespoons walnuts, toasted chopped
1 can garbanzo beans
4 hard boiled eggs chopped
For the Vinaigrette: combine vinegar, olive oil, sugar, Dijon mustard, salt, pepper, and walnuts in a blender container. Process the mixture til well blended.

For the Salad: combine arugula, spinach and endive in a salad bowl. Add walnuts, garbanzo beans, eggs and vinaigrette. Toss well.