Fun and Easy Baking

Ingredients:

8 ounces cream cheese
1/2 medium cucumber, finely diced
2 tablespoons chopped fresh chives
1 spring onion, finely diced
1 tablespoon fresh mint, chopped or 1 teaspoon dried mint
salt and black pepper

Ingredients :

 6 slices bacon
 24 spears fresh asparagus, trimmed
 1 (8 ounce) package cream cheese, softened
 2 tablespoons finely chopped chives
 12 slices white bread, crusts removed
 2 tablespoons butter, melted
 3 tablespoons grated Parmesan cheese, divided

Ingredients :

8 ounces cream cheese, softened
2 teaspoons onion powder
2 teaspoons garlic powder
1/2 teaspoon black pepper
1 teaspoon Old Bay
Pinch of Salt
12 Jalapenos, halved & seeded
24 – six inch pieces of bacon, uncooked

Ingredients :

1 French bread baguette (350 g)
1 tub (250 g) Philadelphia Cream Cheese Spread
3 Tbsp. pesto
1/2 cup sun-dried tomatoes packed in oil, drained, chopped
1/2 cup marinated artichoke hearts , drained, chopped
2 Tbsp. Kraft 100% Parmesan Grated Cheese
2 cups baby spinach leaves , coarsley chopped

Ingredients :

1  package (3 oz) cream cheese, softened
1/3  cup sour cream
1  tablespoon  taco seasoning mix (from 1-oz package)
1/2  cup fresh corn kernels  
1/2  cup black beans (from 15-oz can), drained, rinsed
1/4  cup finely chopped fresh cilantro
1  plum (Roma) tomato, seeded, finely chopped (about 1/4 cup)
2  tablespoons  Chunky salsa
3  garden spinach and vegetable, tomato or plain flour tortillas (10 inch)

Ingredients :

1  (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/2  lb. prosciutto or cooked ham, thinly sliced
4  oz. (1 cup) crumbled feta cheese
1/2  teaspoon pepper
1  tablespoon olive or vegetable oil
6  tablespoons fresh basil, chopped

Ingredients :

3/4 lb cooked shrimp, peeled (weight after peeled)
2 celery stalks, chopped
1 tbsp red onion, chopped
2 tbsp light mayonnaise 
1 tbsp fat free Greek yogurt
All Purpose Seasoning
salt and fresh ground pepper
30 thin slices cucumber (about 1 large)
chopped chives for garnish

Ingredients :

8 Slices of Ultra Thin Sandwich Bread
4 ounce(s) of Philadelphia Cream Cheese, softened
3/4 tbsp. of Balsamic Glaze
1 English Cucumber
8 Strawberries
16 pinch of Kosher Salt
16 pinch of Dill, dried or fresh

Ingredients :

20 small sweet peppers, such as baby bell peppers
1 cup plain low-fat yogurt
1 garlic clove, minced
Salt and freshly ground black pepper
10 kalamata olives, thinly sliced
2 small jalapeños, very thinly sliced crosswise
Honey for drizzling


Light a grill. Grill the peppers over moderately high heat, turning, until lightly charred and crisp-tender, 3 minutes. Peel off any charred parts and halve the peppers lengthwise. Cut out the cores and scrape the seeds. Arrange the peppers cut sides up on plates.
In a bowl, mix the yogurt with the garlic; season with salt and black pepper. Fill each pepper half with the yogurt. Scatter the olives and jalapeños on top. Drizzle each plate with 2 teaspoons of the honey and serve.

Ingredients :

1 French baguette, sliced 1/2-inch thick
1/2 cup extra-virgin olive oil
6oz feta cheese, crumbled
2oz cream cheese, softened
2 tablespoons fresh lemon juice
Kosher salt
Freshly ground black pepper
2lb cherry tomatoes, halved
2 shallots, minced
2 cloves garlic, minced
2 tablespoons red wine vinegar
3 tablespoons chopped basil leaves

Ingredients :

16 oz container of Baby Porta-bella mushrooms
1/4 cup Sun Dried Tomatoes w/ Italian Basil; coarsely chopped
4 oz cream cheese; softened
1 tablespoon chopped basil
1 teaspoon chunky garlic
1/4 cup Parmesan, shredded ; divided

Ingredients :

1 red bell pepper
2 1/2 tablespoons fresh lemon juice 
1 tablespoon tahini (sesame seed paste)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 garlic clove, quartered

Ingredients :

1 cup mayonnaise 
1/2 cup diced apple
1/3 cup finely chopped celery
2 tablespoons minced red onion
1 hard-cooked egg, peeled and chopped 
1 teaspoon fresh lemon juice 
1/4 teaspoon kosher salt
1/4 teaspoon freshly cracked pepper 
2 (12-oz.) cans solid white tuna in spring water, drained and flaked 
3 (1.9-oz.) packages frozen mini-phyllo pastry shells, thawed
12 deli Havarti cheese slices, cut into 4 pieces each 
Garnish: thin apple slices

Ingredients

4 large Portobello mushrooms, about 4″ (10cm) across
3 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoon finely chopped shallot (optional)
1 large garlic clove, finely chopped
Salt and pepper, to taste
4 ounces of plain goat cheese
1 tablespoon fresh chopped parsley
1 tablespoons fresh chopped chives
1 recipe of oven roasted tomatoes