Cookie Cutter Veggie Bites

What You Need:

 

2 prepared pie crusts

1 (8 oz) pkg. cream cheese, softened

1 TBSP milk

½ tsp. onion salt

½ tsp. Worcestershire sauce

Cucumber slices

Tomato, sliced or diced

Radish slices

Carrot curls or shredded

Pimiento slices

Green onion slices or diced

Cookie cutters

 

How to Make It:

 

Lightly flour a flat surface.

Lay the pie crust on the floured surface.

Use cookie cutters to cut out shapes in the dough.

Preheat oven to 425 degrees.

Place the cutouts on an ungreased cookie sheet and prick slightly with a fork.

Bake 7 minutes or until golden brown.

Remove and allow cooling.

In a mixing bowl combine the cream cheese, milk, onion salt and Worcestershire sauce mixing until smooth.

Spread each cut out with the cream cheese mixture.

Decorate with the vegetables.

 

Let the kids have some fun helping with these.  Use whatever veggies you like and their imagination. 

Swiss Spinach Samplers

What You Need:

 

1 ½ Swiss cheese, shredded at room temperature

½ cup red bell pepper, chopped fine

1 C spinach, chopped

¼ C mayonnaise

8 English muffin halves

 

How to Make It:

 

Stir the cheese, peppers, spinach and mayonnaise together in a large mixing bowl.

Spread each English muffin half with the mixture.

Microwave on high for 30 seconds or until heated through.

 

Use mushrooms instead of the spinach and some mozzarella cheese instead and you have pizza samplers that are also sure to please. 

Pumpkin Bites

What You Need:

 

1 lb. pumpkin

¼ C canola oil

¼ tsp. sugar

½ C water

 

How to Make It:

 

Peel the pumpkin with a very sharp knife.

Remove the seeds.

Cut the pumpkin pulp into 2 inch squares.

Place the oil in a skillet over medium high heat.

Add the pumpkin and cook for 10 minutes or until just starting to soften.

Add the water and sugar.

Reduce heat to low, cover and simmer for 10 minutes.

 

These make a great Sunday afternoon snack.  Instead of the sugar try cinnamon or even pumpkin pie spice.  It won’t be as sweet but they will like them just as much. 

Cheesy Corn Triangles

What You Need:

 

1 unbaked pie shell

4 large eggs

½ C heavy cream

1 C Cheddar cheese, shredded

1 (8 oz) can cream style corn

1 large tomato, chopped

 

How to Make It:

 

Preheat oven to 450 degrees.

Place the pie shell in a pie plate.

Prick the bottom of the shell with a fork.

Bake 8 minutes or just until the shell begins to harden.

Remove the shell from the oven.

Place the eggs in a large mixing bowl.

Beat with an electric mixer just until eggs turn a light color.

Add the cream and continue to beat until completely mixed.

Add the cheese, corn and tomatoes and stir to mix well.

Pour into the prepared pie shell.

Reduce oven heat to 425.

Return the pie to the oven and bake 8 minutes.

Reduce the oven temperature to 350 degrees.

Continue to bake for 30 minutes or until a knife inserted in the center comes out clean.

Remove and allow cooling.

Cut into triangles and serve.

 

Experiment with different types of cheese to find just the flavor you kids will like.  Try adding chopped onions for an added taste.  

Pimento Potato Dippers

What You Need:

 

4 baking potatoes

¼ C margarine, melted

¼ C canola oil

2 garlic cloves, minced

Salt and pepper to taste

1 C half and half

1 ½ TBSP cornstarch

2 TBSP pimentos, chopped

 

How to Make It:

 

Clean the potatoes well.

Cut each potato into thick slices.

Spray a large baking dish with a non stick cooking spray.

Layer the potatoes into the dish overlapping each other.

Stir together the melted margarine and oil in a small bowl.

Add the garlic and mix well.

Brush over the top of the potatoes.

Add salt and pepper to taste.

Preheat oven to 400 degrees.

Bake the potatoes slices 25 minutes or until fork tender.

In a saucepan over medium heat combine the half and half and cornstarch.

Whisk to remove any lumps and bring to a boil.

Place the heat on low and cook 2 minutes, stirring constantly, until mixture thickens.

Remove from the stove.

Stir in the pimento.

Serve warm over the potatoes.

 

Try adding a little shredded Cheddar or Mexican blend cheese to the sauce for a little different taste. 

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