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Chili Cheese Log

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A tasty spread that goes well with a variety of breads or crackers.

3 oz package cream cheese
8 oz package shredded longhorn cheese
1 Tbsp lemon juice
1/4 tsp garlic powder
Dash of red pepper
1/4 C pecans, chopped
1 tsp paprika
1 tsp chili powder

Let cheese stand at room temperature to soften.  

Combine cheeses, lemon juice, garlic powder and red pepper. Stir in pecans. Shape into a roll and sprinkle with a mixture of the chili powder and paprika.  

Chill and then let stand at room temperature for 10 minutes before serving.

Servings: varies

Submitted by Gayla Massah

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Chili Cheese Log

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Strawberry-Marshmallow Fruit Dip

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This wonderful fruit dip is lip smacking good!

1 7-oz jar marshmallow creme
1 8-oz tub Philadelphia Brand strawberry-flavored cream cheese

In a medium bowl, stir together marshmallow cream and strawberry cream cheese. Chill till ready to serve.

Serving Suggestion: Arrange a platter of fresh fruits, placing this dip in a small bowl in the center.

Servings: 3 cups (approximately 32 servings)

Submitted by Debby Shabo Wade

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Strawberry-Marshmallow Fruit Dip

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Graham Biscuits

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Unique biscuit recipe that uses graham cracker crumbs which would give the biscuits a different color and sweeter taste.

1 C all purpose flour

1/2 C whole wheat flour
1 C graham cracker crumbs
2 Tbsp white sugar
1 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
1/4 C margarine
1 C soy milk

Put first 7 ingredients into bowl. Stir thoroughly. Cut in margarine until crumbly. Pour in milk. Stir in quickly to combine. Dough should be soft. Turn out on a lightly floured surface. Knead gently 8 -10 times. Roll or pat 1/2 – 3/4 inches thick. Cut with small round cookie cutter. Place on greased cookie sheet and bake at 450° for 12 -15 minutes.

Servings: 12-14

Submitted by Victor Chant

Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Graham Biscuits

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Herbed Cottage Cheese Scones

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Perfect for a brunch or light dinner when you are looking for something quick and easy.

2 C unbleached white flour
3 Tbsp brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground dried mustard
1/2 tsp rosemary
1/4 tsp ground sage
Pinch of salt
3 Tbsp margarine
1 large egg white
1 C cottage cheese (large or small curd)
1/3 C skim milk

In a large bowl, combine flour, brown sugar, baking powder, baking soda, mustard, rosemary, sage, and salt. Using a pastry blender cut in the margarine. Set aside.

In a small bowl, combine the egg white, cottage cheese, and milk. Add all at once to the flour mixture and stir just until a soft dough forms. Knead on a lightly floured surface for 30 seconds. Pat into a greased 8″ cake pan. Brush dough with a little additional milk. Bake at 425° F for 22 to 25 minutes or until golden brown.

Servings: 12 scones

Submitted by Debby Shabo Wade

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Herbed Cottage Cheese Scones

Article excerpt posted on en.intercer.net from Vegetarian recipes.

Artichoke Pasta Salad

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Mediterranean inspired salad with artichoke hearts, olives, linguine and with a kick of hot sauce.

8 oz uncooked linguine
1 14-oz can water-packed artichoke hearts, drained
2/3 C sliced black olives
1/4 C olive oil
3 Tbsp lemon juice concentrate
2 cloves garlic, minced
3 dashes hot sauce
1/2 tsp salt

Cook linguine according to package directions. Drain, rinse, and set aside.

In a large bowl, quarter artichoke hearts. Add all remaining ingredients—except linguine. Let marinate for one hour. After an hour toss linguine with artichoke mixture. Refrigerate until ready to serve.

Submitted by Debby Shabo Wade 

Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives

Read more at the source: Artichoke Pasta Salad

Article excerpt posted on en.intercer.net from Vegetarian recipes.

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