KitchenAid 9708307C manual Nutty Cheese Ball, Spinach and Cheese Crostini

Nutty Cheese Ball

1cup shredded sharp Cheddar cheese

1cup shredded Swiss cheese

1package (8 oz) light cream cheese

2tablespoons chopped fresh chives

2teaspoons Worcestershire sauce

1⁄4 teaspoon paprika

1⁄2 teaspoon garlic powder

1⁄4 cup finely chopped pecans

Place all ingredients, except pecans, in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and beat about 1 minute, or until well blended.

On waxed paper, shape mixture into a ball. Roll ball in chopped pecans. Wrap in waxed paper. Refrigerate until serving time. Serve with assorted crackers or raw vegetables.

Yield: 24 servings (2 tablespoons per serving).

Per serving: About 65 cal, 4 g protein, 1 g carb, 5 g fat, 13 mg chol, 109 mg sodium.

Spinach and Cheese Crostini

1baguette loaf, cut into 1⁄2" slices

2teaspoons butter or margarine

1⁄2 cup finely chopped onion

1clove garlic, minced

1package (9 oz) frozen chopped spinach, thawed and squeezed dry

1package (8 oz) light cream cheese

1⁄4 cup roasted red peppers

1⁄2 cup shredded Cheddar cheese

Place baguette slices on baking sheet. Bake at 375°F for 4 to 6 minutes, or until toasted. Set aside.

Melt butter in 10" skillet over medium heat. Add onion and garlic. Cook and stir 2 to

3 minutes, or until softened. Add spinach. Cook and stir 30 to 60 seconds, or until warm. Cool slightly.

Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2, mix about 30 seconds. Add spinach mixture.

Continuing on Speed 2, mix about 30 seconds. Add red peppers. Continuing on Speed 2, mix about 30 seconds. Spread spinach mixture on toasted baguette slices. Top each slice with about 1 teaspoon Cheddar cheese. Bake at 375°F for 5 to 8 minutes, or until thoroughly heated and cheese is melted. Serve warm.

Yield: 12 servings (2 crostini per serving).

Per serving: About 141 cal, 6 g protein, 16 g carb, 6 g fat, 12 mg chol, 324 mg sodium.

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