1 17.3 oz can flaky biscuits
6 slices bacon — cooked, crumbled
1 medium tomato — seeded, chopped
3 ounces mozzarella cheese — grated
1/2 cup mayonnaise
1 tablespoon fresh basil leaves — chopped
1 clove garlic
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Preheat the oven to 350 degrees. Separate each biscuit into three pieces.
Spray the mini-muffin tins lightly with cooking oil. Press the split
biscuits into the tins. Mix the remaining ingredients together and fill
each of the pastries with the mixture. Bake for 10-12 minutes or until
golden brown. Can be frozen and reheated for unexpected guests.
Print Recipe
Bacon Tomato Tartlets
1 can chili
1 package cream cheese — melted
8 ounces shredded co-Jack cheese
Combine ingredients and bake at 350 until smooth.
Print Recipe
Chili Cheese Dip
1 cup mayonnaise
1/3 cup Dijon mustard
1/4 cup olive oil
1/3 cup honey
1/2 tsp. black pepper
1/2 tsp. onion salt
3/4 tsp cider vinegar
Blend all the above ingredients together. Refrigerate. Will keep fresh up to 1 month, discard if the oil starts to separate.
Print Recipe
Honey Dijon Dressing
1/2 cup chopped onion
1/2 cup olive oil or peanut oil
1/3 cup rice vinegar
3 T water
3 T Â minced fresh ginger
2 T Â chopped celery
1/4 cup chopped carrot
1 clove garlic
2 T Â ketchup
1 1/2 T Â soy sauce
1 T sugar
1 T Â lemon juice
1/2 tsp. salt
1/4 tsp freshly ground black pepper
Combine all ingredients in blender and blend until well pureed. Refrigerate until ready to serve.
Print Recipe
Japanese Steakhouse Ginger Dressing
1/2 cup nonfat plain yogurt
3 tablespoons mayonnaise
1/3 cup low-fat buttermilk
1-2 teaspoons Dijon mustard
1/2 teaspoon onion powder
1 clove fresh garlic, minced
1 1/2 teaspoons lemon juice
1-2 tablespoon chives, chopped (or I just dumped in a few Tbls. of dried, fresh would be delish but I didn’t have any!)
1/4 teaspoon dried dill
1/4 cup fresh flat leaf parsley, chopped (again, I dumped in a few Tbls. dried)
1/4 teaspoon freshly ground salt
a little cracked pepper
Directions:
Whisk all ingredients until smooth and creamy. Refrigerate.
Makes a little over 1 cup dressing. You can eat about 3Tbls for approx. 50 calories, 2.5g fat. 190mg sodium, 4.4g carbs, 3g sugars
Print Recipe
Low-cal/low fat Ranch Dressing
