Valentine`s day Appertizers

Cherry-Brandy Baked Brie

Ingredients

• 1 round (8 ounces) Brie cheese
• 1/2 cup dried cherries
• 1/2 cup chopped walnuts
• 1/4 cup packed brown sugar
• 1/4 cup brandy or unsweetened apple juice
• French bread baguette, sliced and toasted or assorted crackers

Directions

1. Preheat oven to 350°. Place cheese in a 9-in. pie plate. Combine cherries, walnuts, brown sugar and brandy; spoon over cheese.
2. Bake 15-20 minutes or until cheese is softened. Serve with baguette.

Nutritional Facts

1 serving (calculated without baguette) equals 210 calories, 13 g fat (5 g saturated fat), 28 mg cholesterol, 182 mg sodium, 14 g carbohydrate, 1 g fiber, 7 g protein.

Mixed Mushroom Tartlets

Ingredients

• 1-1/2 pounds sliced fresh assorted mushrooms
• 1 medium onion, chopped
• 1/2 cup butter
• 3 tablespoons olive oil
• 1/2 cup white wine or dry vermouth
• 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 1 cup heavy whipping cream
• 1 package (17.3 ounces) frozen puff pastry, thawed
• 1 egg yolk
• 1 teaspoon water

Directions

1. In a large skillet, saute mushrooms and onion in butter and oil in batches until tender. Reduce heat to medium. Stir in the wine, thyme and salt. Cook until liquid is reduced by half. Stir in cream. Cook for 10 minutes until thickened. Remove from the heat and set aside.
2. Unfold one puff pastry sheet. Roll out into a 12-in. x 8-in. rectangle. Cut into eight rectangles. Using a sharp knife, score 1/2 in. from the edges of each pastry (do not cut through).
3. Transfer to baking sheets. Repeat with remaining sheet of puff pastry. Spoon mushroom mixture into centers. Whisk egg yolk and water; brush over pastry edges.
4. Bake at 400° for 13-16 minutes or until golden brown

Nutritional Facts

2 tartlets equals 610 calories, 44 g fat (19 g saturated fat), 96 mg cholesterol, 593 mg sodium, 42 g carbohydrate, 6 g fiber, 8 g protein.

Sweet Berry Bruschetta

Ingredients

• 10 slices French bread (1/2 inch thick)
• Cooking spray
• 5 teaspoons sugar, divided
• 6 ounces fat-free cream cheese
• 1/2 teaspoon almond extract
• 3/4 cup fresh blackberries
• 3/4 cup fresh raspberries
• 1/4 cup slivered almonds, toasted
• 2 teaspoons confectioners' sugar

Directions

1. Place bread on an ungreased baking sheet; lightly coat with cooking spray. Sprinkle with 2 teaspoons sugar. Broil 3-4 in. from the heat for 1-2 minutes or until lightly browned.
2. In a small bowl, combine the cream cheese, extract and remaining sugar. Spread over toasted bread. Top with berries and almonds; dust with confectioners' sugar. Serve immediately.

Nutritional Facts

1 piece equals 92 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 179 mg sodium, 14 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Prosciutto Phyllo Roll-Ups

Ingredients

• 24 sheets phyllo dough (14 inches x 9 inches)
• 1/4 cup butter, melted
• 8 thin slices prosciutto, cut into 1-inch strips
• 24 fresh asparagus spears, trimmed
• 24 fresh green beans, trimmed

                                            

• ARTICHOKE SAUCE:
• 1/4 cup sour cream
• 1/2 teaspoon lemon juice
• 1 jar (6 ounces) marinated artichoke hearts, drained
• 2 ounces cream cheese, softened
• 1/4 cup chopped roasted sweet red peppers, drained
• 3 tablespoons grated Parmesan cheese
• 2 green onions, chopped
• 1 garlic clove, peeled
• 1/4 teaspoon white pepper
• 1/4 teaspoon cayenne pepper

Directions

1. Line baking sheets with parchment paper; set aside. Place one sheet of phyllo dough on a work surface (keep remaining dough covered with plastic wrap and a damp towel to avoid drying out). Brush with butter; fold in half lengthwise. Brush with butter; fold in half widthwise.
2. Brush with butter; top with a prosciutto strip. Place an asparagus spear and a green bean at a diagonal on bottom right corner; roll up. Repeat with remaining dough, butter, prosciutto and vegetables.
3. Place roll-ups on prepared baking sheets. Bake at 400° for 6-8 minutes or until golden brown. Meanwhile, in a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; serve with roll-ups

Shrimp with Basil-Mango Sauce

Ingredients

• 1 medium ripe mango or 2 medium peaches, peeled and sliced
• 2 to 4 tablespoons minced fresh basil
• 1 tablespoon lemon juice
• 12 cooked medium shrimp, peeled and deveined
• 1 tablespoon butter
• Basil sprigs, optional

Directions

1. In a blender or food processor, combine the mango, basil and lemon juice; cover and process until blended. Pour onto two serving plates; set aside.
2. Skewer two shrimp each onto six 4- to 6-in. metal or soaked wooden skewers, forming a heart shape. Cook in a large skillet in butter over medium-high heat for 4-5 minutes or until shrimp turn pink, turning once. Place over mango sauce. Garnish with basil springs if desired

Nutritional Facts

1 serving equals 186 calories, 7 g fat (4 g saturated fat), 109 mg cholesterol, 134 mg sodium, 19 g carbohydrate, 2 g fiber, 13 g protein.

Blue Cheese-Stuffed Shrimp

Ingredients

• 1 package (3 ounces) cream cheese, softened
• 2/3 cup minced fresh parsley, divided
• 1/4 cup crumbled blue cheese
• 1 teaspoon chopped shallot
• 1/2 teaspoon Creole mustard
• 24 cooked jumbo shrimp, peeled and deveined

Directions

1. In a small bowl, beat cream cheese until smooth. Beat in 1/3 cup parsley, blue cheese, shallot and mustard. Refrigerate at least 1 hour.
2. Starting with the tail end of each shrimp, make a deep slit along the deveining line to within 1/4 to 1/2 in. of the bottom. Stuff with cream cheese mixture; press remaining parsley onto cream cheese mixture

Nutritional Facts

1 stuffed shrimp equals 43 calories, 2 g fat (1 g saturated fat), 54 mg cholesterol, 89 mg sodium, trace carbohydrate, trace fiber, 6 g protein. Diabetic Exchange: 1 meat.

                                            

Crispy Shrimp Cups

Ingredients

24 wonton wrappers                                               

1 tablespoon butter, melted                                               

1/8 teaspoon garlic powder                                               

12 ounces cream cheese, softened                                               

4 teaspoons honey                                               

1 tablespoon minced fresh parsley                                               

2 teaspoons hot pepper sauce                                               

24 peeled and deveined cooked medium shrimp                                               

Optional garnishes: lemon slices and fresh basil leaves

Directions

1. Press wonton wrappers into greased miniature muffin cups. Combine butter and garlic powder; brush over edges of wrappers. Bake at 350° for 8-10 minutes or until lightly browned.
2. In a small bowl, beat the cream cheese, honey, minced parsley and hot pepper sauce until blended. Spoon into cups. Bake 5-8 minutes longer or until filling is heated through. Top with shrimp. Serve warm, garnished with lemon and basil if desired

Nutritional Facts

1 appetizer equals 92 calories, 6 g fat (3 g saturated fat), 33 mg cholesterol, 109 mg sodium, 6 g carbohydrate, trace fiber, 4 g protein.

Garlicky Herbed Shrimp

Ingredients

• 2 pounds uncooked jumbo shrimp, peeled and deveined
• 5 garlic cloves, minced
• 2 green onions, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground mustard
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon pepper
• 1/2 cup butter, divided
• 1/4 cup lemon juice
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced fresh tarragon

• 2 pounds uncooked jumbo shrimp, peeled and deveined
• 5 garlic cloves, minced
• 2 green onions, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground mustard
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon pepper
• 1/2 cup butter, divided
• 1/4 cup lemon juice
• 2 tablespoons minced fresh parsley
• 1 tablespoon minced fresh tarragon

             

Directions

1. In a large bowl, combine the first eight ingredients; toss to combine. In a large skillet, heat 1/4 cup butter over medium-high heat. Add half of the shrimp mixture; cook and stir for 4-5 minutes or until shrimp turns pink. Transfer to a clean bowl.
2. Repeat with remaining butter and shrimp mixture. Return cooked shrimp to pan. Stir in lemon juice; heat through. Stir in herbs

                    

Nutritional Facts

1 shrimp equals 46 calories, 3 g fat (2 g saturated fat), 37 mg cholesterol, 61 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchange: 1/2 fat.

Pomegranate-Glazed Turkey Meatballs

Ingredients

• 1 egg, beaten
• 1/2 cup soft bread crumbs
• 1/2 cup minced fresh parsley
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon coarsely ground pepper
• 1/4 teaspoon garlic salt
• 1-1/4 pounds ground turkey
• 3 cups plus 1 tablespoon pomegranate juice, divided
• 1/2 cup sugar
• 1 tablespoon cornstarch

Directions

1. In a large bowl, combine the egg, bread crumbs, parsley, salt, paprika, pepper and garlic salt. Crumble turkey over mixture and mix well. Shape into 1-in. balls.
2. Divide between two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 10-15 minutes or until a thermometer reads 165° and juices run clear.
3. Meanwhile, in a large skillet, combine 3 cups pomegranate juice and sugar. Bring to a boil; cook until liquid is reduced to about 1 cup. Combine cornstarch and remaining juice; stir into skillet. Cook and stir for 1 minute or until thickened.
4. Gently stir in meatballs and heat through. Serve in a slow cooker or chafing dish

Smoked Salmon New Potatoes

Ingredients

• 36 small red potatoes (about 1-1/2 pounds)
• 1 package (8 ounces) reduced-fat cream cheese, cubed
• 2 packages (3 ounces each) smoked salmon or lox
• 2 tablespoons chopped green onion
• 2 teaspoons dill weed
• 2 teaspoons lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Fresh dill sprigs

Directions

1. Place the potatoes in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 15-20 minutes or until tender.
2. Meanwhile, in a food processor, combine the cream cheese, salmon, onion, dill, lemon juice, salt and pepper. Cover and process until smooth; set aside.
3. Drain potatoes and immediately place in ice water. Drain and pat dry with paper towels. Cut a thin slice off the bottom of each potato to allow it to sit flat. With a melon baller, scoop out a small amount of potato (discard or save for another use).
4. Pipe or spoon salmon mixture into potatoes. Garnish with dill sprigs.

Nutritional Facts

2 stuffed potatoes equals 70 calories, 3 g fat (2 g saturated fat), 11 mg cholesterol, 261 mg sodium, 7 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1/2 starch, 1/2 lean meat.

Phyllo Crab Cups

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 2 to 3 tablespoons horseradish sauce
• 3/4 cup chopped imitation crabmeat
• 1 tablespoon chopped green onion
• 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
• Paprika

Directions

1. In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika.
2. Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown

Nutritional Facts

1 serving (1 each) equals 45 calories, 3 g fat (2 g saturated fat), 10 mg cholesterol, 55 mg sodium, 2 g carbohydrate, trace fiber, 1 g protein

Caprese Tomato Bites

Ingredients

• 1 pint cherry tomatoes, halved
• 3 tablespoons heavy whipping cream
• 1/2 pound fresh mozzarella cheese, sliced
• 6 fresh basil leaves
• 1 garlic clove, minced
• 1 tablespoon balsamic vinegar

Directions

1. Scoop out and discard pulp of cherry tomatoes. Invert tomatoes onto paper towels to drain.
2. In a food processor, combine the cream, mozzarella cheese, basil and garlic; cover and process until blended.
3. Cut a small hole in the corner of a pastry or heavy-duty resealable plastic bag. Fill with cheese mixture.
4. Turn tomato halves over; drizzle with vinegar. Pipe cheese mixture into tomatoes. Refrigerate until serving

Nutritional Facts

3 appetizers equals 63 calories, 5 g fat (3 g saturated fat), 17 mg cholesterol, 27 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein.

Beer & Cheddar Fondue

Ingredients

4 cups (16 ounces) shredded cheddar cheese

1 tablespoon all-purpose flour

1 cup beer or nonalcoholic beer

3 garlic cloves, minced

1-1/2 teaspoons ground mustard

1/4 teaspoon coarsely ground pepper

Pretzel dipping sticks and sliced smoked sausage

Directions

In a large bowl, combine cheese and flour. In a small saucepan, heat the beer, garlic, mustard and pepper over medium heat until bubbles form around sides of pan.

Reduce heat to medium-low; add a handful of cheese mixture. Stir constantly, using a figure-eight motion, until almost completely melted. Continue adding cheese, one handful at a time, allowing cheese to almost completely melt between additions. Keep warm. Serve with pretzels and sausage

Nutritional Facts

1/4 cup fondue (calculated without pretzels and sausage) equals 221 calories, 16 g fat (12 g saturated fat), 60 mg cholesterol, 341 mg sodium, 4 g carbohydrate, trace fiber, 12 g protein.

Honey Barbecue Wings

Ingredients

• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 1/2 cup honey
• 1/4 cup ketchup
• 2 tablespoons orange juice
• 2 tablespoons lemon juice
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons ground ginger
• 2 teaspoons cider vinegar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/4 teaspoon pepper
• 1/4 teaspoon hot pepper sauce
• 18 whole chicken wings (about 3-3/4 pounds)

Directions

1. In a small saucepan, saute garlic in oil until for 1 minute. Stir in the honey, ketchup, juices, soy sauce, ginger, vinegar, Worcestershire sauce, mustard, pepper and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Remove from the heat; cool to room temperature.
2. Cut chicken wings into three sections; discard wing tip sections. Place wings in a large resealable heavy-duty plastic bag; add 3/4 cup cooled honey mixture. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining honey mixture for basting.
3. Drain and discard marinade. Place chicken wings on a greased rack in a large baking pan. Bake at 400° for 10 minutes on each side, basting occasionally with honey mixture.
4. Broil 4-6 in. from the heat for 2-3 minutes or until browned and juices run clear

Nutritional Facts

1 wing with 1 teaspoon sauce equals 69 calories, 4 g fat (1 g saturated fat), 15 mg cholesterol, 73 mg sodium, 4 g carbohydrate, trace fiber, 5 g protein. Diabetic Exchange: 1 medium-fat meat

Crab-Stuffed Mushrooms

Ingredients

• 1 medium tomato, seeded and diced
• 1/2 cup soft bread crumbs
• 2 tablespoons mayonnaise
• 1 tablespoon minced fresh parsley
• 1 garlic clove, minced
• 1/4 teaspoon salt
• Dash cayenne pepper
• 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
• 30 medium fresh mushrooms
• 1 tablespoon olive oil
• 1/4 cup shredded Parmesan cheese

Directions

1. In a large bowl, combine the first seven ingredients. Fold in crabmeat; set aside.
2. Remove and discard mushroom stems. Brush inside of mushroom caps with oil. Spoon 1-2 teaspoons of crab mixture into each cap; sprinkle with Parmesan cheese.
3. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until mushrooms are tender and filling is lightly browned. Serve warm

Nutritional Facts

1 stuffed mushroom equals 27 calories, 2 g fat (trace saturated fat), 6 mg cholesterol, 60 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1/2 fat.

Seafood Cakes with Herb Sauce

Ingredients

• 3/4 cup mayonnaise
• 4-1/2 teaspoons dill pickle relish
• 1 tablespoon minced chives
• 1 tablespoon minced fresh parsley
• 2 teaspoons tomato paste
• 1 teaspoon grated lemon peel
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

                             

SEAFOOD CAKES:

• 1-1/4 cups panko (Japanese) bread crumbs
• 1 medium sweet red pepper, finely chopped
• 1 medium sweet yellow pepper, finely chopped
• 1/3 cup finely chopped onion
• 1 egg, lightly beaten
• 2 tablespoons minced fresh parsley
• 2 teaspoons minced chives
• 1 pound bay scallops, coarsely chopped
• 1/2 pound salmon fillet, skin removed and coarsely chopped
• 2/3 cup butter, cubed
• Additional finely chopped sweet red and yellow peppers and minced chives

Directions

1. In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving.
2. In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon.
3. With floured hands, shape mixture by 2 tablespoonful's into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets.
4. Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives

Nutritional Facts

1 seafood cake with about 1/2 teaspoon sauce (calculated without garnishes) equals 88 calories, 7 g fat (3 g saturated fat), 21 mg cholesterol, 86 mg sodium, 2 g carbohydrate, trace fiber, 3 g protein.

Smoked Salmon Bites with Shallot Sauce

Ingredients

• 1 sheet frozen puff pastry, thawed

SAUCE:

• 2 shallots
• 2 tablespoons Dijon mustard
• 1 tablespoon mayonnaise
• 1 tablespoon red wine vinegar
• 1/4 cup olive oil

FINISHING:

• 1 cup fresh arugula or baby spinach, coarsely chopped
• 4-1/2 ounces smoked salmon or lox, thinly sliced
• 1/2 cup shaved Asiago cheese

Directions

1. Preheat oven to 400°. Unfold puff pastry; cut into 25 squares. Transfer to greased baking sheets. Bake 11-13 minutes or until golden brown.
2. Meanwhile, grate one shallot and finely chop the other. In a small bowl, combine shallots, mustard, mayonnaise and vinegar. While whisking, gradually add oil in a steady stream. Spoon a small amount of sauce onto each pastry; layer with arugula and salmon. Drizzle with remaining sauce and sprinkle with cheese

Steak and Blue Cheese Crescents

Ingredients

• 1 tablespoon butter, softened
• 1 teaspoon coarsely ground pepper
• 1/2 teaspoon seasoned salt
• 1 beef ribeye steak (12 ounces)
• 2/3 cup finely chopped walnuts
• 1/3 cup crumbled blue cheese
• 1 tablespoon minced fresh parsley
• 1/4 teaspoon pepper
• 1 sheet refrigerated pie pastry
• 4 thick-sliced bacon strips, cooked and crumbled
• 1 green onion, thinly sliced
• 1 tablespoon 2% milk
• 2 teaspoons grated Parmesan cheese

Directions

1. In a small bowl, combine the butter, coarse pepper and seasoned salt. Rub over each side of steak.
2. Grill, uncovered, over medium heat or broil 4-in. from heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Transfer to a cutting board; cover and let stand for 5 minutes. Cut into 12 slices.
3. Meanwhile, in a small bowl, combine the walnuts, blue cheese, parsley and pepper. On a lightly floured surface, roll dough into a 12-in. circle. Spread with walnut mixture; cut into 12 wedges.
4. Top each wedge with a steak slice, bacon and onion. Roll up wedges from the wide ends and place point side down 2 in. apart on a greased baking sheet. Curve ends to form crescents. Brush with milk; sprinkle with Parmesan cheese.
5. Bake, uncovered, at 425° for 14-16 minutes or until golden brown. Serve immediately.

Nutritional Facts

1 appetizer equals 229 calories, 17 g fat (6 g saturated fat), 29 mg cholesterol, 291 mg sodium, 10 g carbohydrate, 1 g fiber, 9 g protein.

Sweet 'n' Sour Appetizer Meatballs

Ingredients

• 1 egg
• 1/2 cup quick-cooking oats
• 1 envelope onion soup mix
• 2 pounds ground beef
• 2 cans (5-1/2 ounces each) apricot nectar
• 3/4 cup packed brown sugar
• 3/4 cup ketchup
• 1/3 cup cider vinegar
• 2 tablespoons prepared mustard
• 1 tablespoon prepared horseradish
• Minced fresh parsley

Directions

1. In a large bowl, combine the egg, oats and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls.
2. Place 1 in. apart on a greased rack in a shallow baking pan. Bake at 400° for 18-20 minutes or until no longer pink. Drain on paper towels.
3. In a large skillet, combine the apricot nectar, brown sugar, ketchup, vinegar, mustard and horseradish. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add meatballs; simmer 15 minutes longer or until heated through. Sprinkle with parsley

Blue Cheese Heart Tarts

Ingredients

• 2 packages (3 ounces each) cream cheese, softened
• 1 cup (4 ounces) crumbled blue cheese
• 2 tablespoons butter, softened
• 1/4 cup heavy whipping cream
• 3 eggs
• 2 teaspoons minced chives
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon pepper
• 3 packages (15 ounces each) refrigerated pie pastry

Directions

1. In a small bowl, beat cheeses until well blended. Add the butter, cream, eggs, chives and seasonings. Beat until light and fluffy; set aside.
2. Using a 2-1/2-in. heart-shaped cookie cutter, cut pastry into 102 hearts. Gently press cutouts onto the bottom and up the sides of greased miniature muffin cups or miniature heart-shaped muffin cups. Spoon 1 teaspoon filling into each.
3. Bake at 375° for 10-12 minutes or until golden brown. Cool in pans for 5 minutes before removing. Serve warm

Cranberry Feta Cheesecake

Ingredients

• 7 crisp sesame breadsticks, crushed (about 2/3 cup)
• 3 tablespoons butter, melted
• 1 cup ricotta cheese
• 8 ounces crumbled feta cheese
• 1/2 cup heavy whipping cream
• 1 tablespoon cornstarch
• 1 teaspoon prepared horseradish
• 2 eggs, lightly beaten
• 1 carton (12 ounces) cranberry-orange sauce
• 1/2 cup chopped pecans, toasted
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon minced fresh rosemary
• Assorted crackers

Directions

1. In a small bowl, combine breadstick crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 5 minutes. Cool on a wire rack.
2. In a large bowl, beat the ricotta, feta and cream until smooth. Add the cornstarch and horseradish; mix well. Add eggs; beat on low speed just until combined. Fold in the cranberry-orange sauce, pecans, thyme and rosemary. Spoon into crust. Place pan on a baking sheet.
3. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
4. Cover and refrigerate overnight. Let cheesecake stand at room temperature 30 minutes before serving. Serve with crackers

Nutritional Facts

1 serving (1 slice) equals 98 calories, 7 g fat (3 g saturated fat), 30 mg cholesterol, 111 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein

Greek Crostini

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1/4 cup Greek vinaigrette
• 1/4 teaspoon dried minced garlic
• 1/2 cup Greek pitted olives, chopped
• 1/2 cup roasted sweet red peppers, drained
• 3 tablespoons butter, softened
• 24 slices French bread baguette (1/4 inch thick)
• 3/4 cup crumbled goat or crumbled feta cheese

Directions

1. In small bowl, combine the cream cheese, vinaigrette and garlic. Stir in olives and red peppers just until blended.
2. Spread butter over baguette slices; place on an ungreased baking sheet. Bake at 400° for 3-4 minutes or until lightly browned. Spread cream cheese mixture over toasts; sprinkle with goat cheese. Bake 2-3 minutes longer or until cheese is softened

Nutritional Facts

1 appetizer equals 100 calories, 8 g fat (4 g saturated fat), 19 mg cholesterol, 182 mg sodium, 5 g carbohydrate, 1 g fiber, 2 g protein.

Marinated Mushrooms and Cheese

Ingredients

• 1/2 cup sun-dried tomatoes (not packed in oil), julienned
• 1 cup boiling water
• 1/2 cup olive oil
• 1/2 cup white wine vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 pound sliced fresh mushrooms
• 8 ounces Monterey Jack cheese, cubed

Directions

1. In a small bowl, combine the tomatoes and water. Let stand for 5 minutes; drain.
2. In a large resealable plastic bag, combine the oil, vinegar, garlic and salt; add the tomatoes, mushrooms and cheese. Seal bag and toss to coat. Refrigerate for at least 4 hours before serving. Drain and discard marinade

Pancetta-Wrapped Shrimp with Honey-Lime

Glaze

Ingredients

• 6 thin slices pancetta
• 18 uncooked large shrimp, peeled and deveined
• 1/4 cup honey
• 2 tablespoons lime juice
• 1 teaspoon hot water
• 1 tablespoon minced fresh cilantro

Directions

1. Preheat oven to 375°.Cut each slice of pancetta into three strips. Wrap one strip around each shrimp; secure with a toothpick. Place in a foil-lined 15x10x1-in. baking pan. In a small bowl, whisk honey, lime juice and water until blended; reserve 2 tablespoons for brushing cooked shrimp.
2. Brush half the remaining honey mixture over shrimp. Bake 5 minutes. Turn shrimp; brush with remaining half of the honey mixture. Bake 4-6 minutes longer or until pancetta is crisp and shrimp turns pink.
3. Remove from oven; brush with reserved 2 tablespoons honey mixture. Sprinkle with cilantro

Pomegranate Pistachio Crostini

Ingredients

• 36 slices French bread baguette (1/4 inch thick)
• 1 tablespoon butter, melted
• 4 ounces cream cheese, softened
• 2 tablespoons orange juice
• 1 tablespoon honey
• 1 cup pomegranate seeds
• 1/2 cup finely chopped pistachios
• 2 ounces dark chocolate candy bar, finely shaved

Directions

1. Preheat oven to 400°. Place bread slices on an ungreased baking sheet; brush one side with butter. Bake 5-7 minutes or until light brown. Remove from pan to a wire rack to cool.
2. Meanwhile, in a small bowl, beat cream cheese, orange juice and honey until blended; spread over toasts. Top with pomegranate seeds, pistachios and chocolate

Nutritional Facts

1 appetizer equals 44 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 46 mg sodium, 5 g carbohydrate, trace fiber, 1 g protein.

Roast Beef and Pear Crostini

Ingredients

• 1 French bread baguette (1 pound)
• 3 tablespoons olive oil
• 1 garlic clove, minced
• 1 cup blue cheese salad dressing
• 1 medium pear, diced
• 1/4 cup thinly sliced green onions
• 2 cups cubed cooked roast beef
• 1 cup diced seeded tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup fresh basil leaves, thinly sliced

Directions

1. Cut baguette into 40 slices. Combine oil and garlic; brush over one side of each slice of bread. Place on an ungreased baking sheet. Bake at 350° for 6-9 minutes or until lightly toasted.
2. Combine the salad dressing, pear and onions. Combine the roast beef, tomatoes, salt and pepper. Spread dressing mixture over toasted bread; top with beef mixture and basil

Nutritional Facts

1 serving equals 106 calories, 6 g fat (1 g saturated fat), 7 mg cholesterol, 168 mg sodium, 10 g carbohydrate, 1 g fiber, 4 g protein.