The Aldi Queen: MomAdvice.com » Appetizers

Spinach Balls

Amy Clark — Mon, 27 Apr 2009 15:23:24 +0000

Spinach Balls

2- 10 oz packages frozen spinach
1 package chicken-flavored stuffing mix
1 cup grated Parmesan cheese
6 eggs, lightly beaten
3/4 cup butter, melted
Salt & pepper to taste

Do-Ahead: Cook spinach according to instructions, drain in a sieve, use back of a wooden spoon to press the spinach against the sieve to get as much moisture as possible out In a bowl combine the spinach, stuffing mix,cheese, eggs, butter, salt& pepper Mix thoroughly& roll into small balls 3/4 to 1″ size. Place on a cookie sheet and freeze.

Event Day: To serve place frozen balls on a cookie sheet and bake at 350F 10-15 minutes or until lightly browned If you are doing them fresh or thawed only bake for 7-10 minutes. Serve hot.

Macaroni Grill Rosemary Bread

Amy Clark — Mon, 24 Dec 2007 18:43:19 +0000

Serve with olive oil for dipping!

Macaroni Grill Rosemary Bread

1 tablespoon yeast
1 tablespoon sugar
1 cup warm water
2 1/2 cups flour
1 teaspoon salt
2 tablespoons rosemary (fresh is best, but you can sub with dried)
2 tablespoons butter

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 1 T butter, salt, and 2 cups of flour. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Punch down dough and divide in half. Let dough rest about 5 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes. Preheat oven to 375Â° F. Bake for 15 to 20 minutes, until lightly browned. Carefully remove from oven, brush with remaining butter (and salt if desired.).

Chocolate Chip Cookie Dough Dip

Amy Clark — Mon, 26 Nov 2007 19:26:35 +0000

Chocolate Chip Cookie Dough Dip

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
More chocolate chips (optional) or chopped nuts, to roll the ball in

In a mixing bowl, beat cream cheese, butter, and vanilla until fluffy. Gradually add sugars and beat until just combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Form cheese into a ball using hand protection (Saran wrap, wax paper, etc). Optional- just before serving, roll in additional chocolate chips or nuts of your choice. Serve with graham crackers.

Pine Cone Cheese Ball

Amy Clark — Thu, 15 Nov 2007 16:44:34 +0000

This is a recipe for the holidays. I have provided make-ahead instructions and instructions for serving day.

Â Pine Cone Cheese Ball

1 package cream cheese, softened
2 cups shredded cheddar cheese
2 tablespoons Dijon mustard
1/3 cup sliced almonds, toasted

Do-Ahead: Mix cream cheese, shredded cheese, and Dijon mustard in a food processor until blended. Shape into a ball and store in your freezer.

Thanksgiving Day: The day before- remove from freezer and allow it to thaw. Shape cheese into a pine cone shape. Stick almond slivers into the cone-shaped cheese in rows, until the ball is completely covered. Cover and refrigerate. Serve with crackers.

Cranberry Spread

Amy Clark — Thu, 15 Nov 2007 16:41:22 +0000

This is a recipe for the holidays. I have provided make-ahead instructions and instructions for serving day. The dried cranberries are available in the Fit & Active brand.

Cranberry Spread

16 oz. cream cheese, softened
1 cup dried cranberries
1/4 c. orange juice

Do-Ahead: Mix all of the ingredients together and mold into a ball or leave loose as a spread. Wrap in plastic wrap, then wrap in foil, and store in a freezer bag. Make sure to label your bag so that you can find it again.

Thanksgiving Day: Let the spread thaw in the refrigerator 1-2 days before Thanksgiving. Place dip in a bowl (or on a platter if it has been molded into a ball) and serve with gingersnaps or crackers.

Chicken Wings With Honey BBQ Sauce

Amy Clark — Fri, 02 Mar 2007 20:26:15 +0000

Sometimes it is fun to have a finger food night. We did just that last evening and it was a roaring hit. Who doesn’t love having a big tray of yummy appetizers to munch on?Â My husband and children are big snackers, so this really fit the bill with our family. Step outside of the box and have a finger food night!

Finger Food Night: Chicken Wings With Honey BBQ Sauce
Serves 10Â

3 pounds chicken wings (purchased in the frozen section of Aldi)
1 cup honey
1/2 cup soy sauce
1/4 cupÂ BBQ sauce
1/8 cup vegetable oil
1 cloveÂ garlic, minced

Season wings with salt & pepper. Place frozen wings on broiler pan and broil for twelve-fifteen minutes on each side. Transfer wings to the slow cooker. Combine ingredients and pour over wings. Cook on high two hours or low for four hours.

Nutritional facts per serving (daily value): Calories 438kcal; Protein 26g (51%); Total Fat 24g (38%)(Sat. 6g (31%)); Chol. 103mg (34%); Carb. 30g (10%); Fiber 0g (1%); Sugars 28g; Calcium 22mg (2%); Iron 2mg (10%)

The wings were served with a big bowl of carrot sticks, a bowl of apple slices, and cheese quesadillas (made from the leftover soft shells & Mexican cheese from the Chicken Taco night). I just took the soft shells and filled them with cheese, folded them in half, and then popped them in my panini maker. The same idea could be used with a George Foreman grill or you can just heat them in a skillet. Cut these into triangles and you can add any ingredients you like for topping or just serve them plain (as my family seems to enjoy!)