Summer Party Snacks

 upload stories, videos, pics
 printer friendly version
 email this page to a friend
 rate this story
 comment on this story

This story's category:
Printed Recipes

Pamela Shank, of Parkersburg, W.Va., sent in her recipe for Seafood Cheesecake Appetizer. “This recipe has received good comments from everyone. We have a very large family and have many get-togethers. I like to try new things and make dishes that look elegant for special occasions,” she says.

The Taco Dip recipe from Michelle Worthington, of Winchester, Ky., goes together quickly and is great served with tortilla chips. “This dip is a favorite among all my family and friends—even the picky ones. There is always a spot left on the table for my Taco Dip at any get-together. Everyone enjoys the taste, color, and how easy it is to make,” she says.

As always, American Profile looks forward to receiving your recipes and sharing them with our readers. To submit a recipe of your own, send it, along with the story behind it and a color photograph of yourself, to: Hometown Recipes, American Profile, 341 Cool Springs Blvd., Suite 400, Franklin, TN 37067. Please note that recipes and photos will not be returned.

Taco Dip

submitted by reader Micehlle Worthington of Winchester, KY

High Cotton Food Styling & Photography

Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.

 

add to my recipe box

 share your recipes
 email this recipe to a friend
 buy our cookbooks

Find more recipes with:
taco , cream , cheese , mild , packet

Tips From Our Test Kitchen: When scooping with the tortilla chips, be sure to dip down to the bottom layer. This dip may be made several days in advance, but do not top with the lettuce, tomatoes, cheese, and fried onions until 2 hours prior to serving for peak texture.

Ingredients

1 (8-ounce) package cream cheese, softened
1 (16-ounce) container sour cream
½ cup mild salsa
1 (1-ounce) packet mild taco seasoning mix
1 (1-ounce) packet onion soup mix
4 cups shredded lettuce
3 cups shredded Mexican-style cheese
3 medium tomatoes, chopped
1 cup canned French fried onions, coarsely crushed, optional

Instructions

1. Combine cream cheese, sour cream, salsa, taco seasoning mix and onion soup mix in a medium bowl. Blend well with a mixer at low speed.
2. Spoon into a shallow bowl or 13-by-9-inch baking dish and smooth top. Sprinkle lettuce over cream cheese mixture. Top with cheese and tomatoes. For added crunch, add French fried onions to the top before serving, if using. Serve with tortilla chips. Serves 12 to 14.
Sprinkle lettuce over cream cheese mixture. Top with cheese and tomatoes. For added crunch, add French fried onions to the top before serving, if using. Serve with tortilla chips. Serves 14.

Nutritional Information

Nutritional facts per serving: 230 calories, 19g fat, 8g protein, 7g carbohydrates, 1g fiber, 530mg sodium.

Seafood Cheesecake Appetizer

by Pamela Shank

High Cotton Food Styling & Photography

Printer Friendly Version
Do you like to print recipes and add them to your collection? You're in luck. Use our printer friendly version of this recipe.

 

add to my recipe box

 share your recipes
 email this recipe to a friend
 buy our cookbooks

Find more recipes with:
butter , cream , seafood , cheesecake , appetizer

Ingredients

1 sleeve butter crackers, such as Ritz, crushed
½ cup butter, melted
2 (8-ounce) packages cream cheese, softened
1 cup sour cream, divided
3 eggs
1 teaspoon lemon juice
½ teaspoon salt
1/8 teaspoon black pepper
8 ounces fresh crabmeat
4 green onions, chopped (white and green parts separated)

Instructions

1. Preheat oven to 350F. Lightly coat a 9-inch springform pan with nonstick cooking spray.
2. Combine cracker crumbs and butter in a medium bowl; mix well. Press onto bottom of prepared pan. Bake 10 minutes.
3. Beat cream cheese and ¾ cup sour cream with a mixer until smooth. Add eggs, lemon juice, salt and pepper; beat until smooth. Stir in crabmeat and white part of green onions. Spoon into crust.
4. Bake on a foil-lined baking sheet 50 to 60 minutes, until top is lightly browned and center is set. (Cover with foil during the last 10 minutes to prevent over-browning. Cool 20 minutes on wire rack. Loosen sides of pan, but do not remove until completely cooled.
5. Transfer to a serving plate, cover with plastic wrap, and refrigerate until serving time. Remove plastic wrap, spread remaining 1/4 cup sour cream on top, and garnish with green part of onions. Serve with assorted crackers or party breads. Serves 24.

Nutritional Information

Nutrition facts per serving: 160 calories, 14g fat, 5g protein, 4g carbohydrates, 0g fiber, 210mg sodium.

Upload Your Own Stories, Photos and Videos

 Start Uploading Now!

Discuss this Article