The Sweet Magnolias Cookbook Read Free Page B

storing airtight up to 2 weeks.
    MAKES ABOUT 60 PIECES
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    Note: Serve these delicious petite toasts with appetizers of almost any variety. These are great with savory dips and fondues as well as alongside salads and soups.
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    Bacon & Swiss Appetizer Cheesecake
    CRUST
    1½ cups finely crushed
    Ritz crackers
    Â¼ cup melted butter
    FILLING
    2 (8-ounce) packages cream cheese, softened
    2 eggs
    2 cups grated Swiss cheese
    10 slices bacon, cooked, crumbled
    Â½ teaspoon dried basil
    Â¼ teaspoon dried marjoram
    Â¼ teaspoon dried thyme
    1 / 8 teaspoon freshly grated nutmeg
    Salt and pepper to taste
    TOPPING
    1 cup sour cream
    3 slices bacon, cooked, crumbled
    Â¼ cup chopped green onions
    SERVE WITH:
    Crackers
    Toast rounds or points
    CRUST
    Preheat oven to 325°F.
    Stir together cracker crumbs and butter.
    Press into the bottom of a 9" springform pan.
    Bake 15 minutes. While crust is baking, prepare filling.
    FILLING
    Combine all ingredients, and beat well with an electric mixer.
    Spread filling over baked crust.
    Bake 30 minutes.
    Remove from oven, and place on cooling rack.
    TOPPING
    While the cheesecake is still warm, top with sour cream, and spread evenly over entire surface. Allow it to come to room temperature. Top with crumbled bacon and green onions. Cover, and refrigerate until ready to serve (within 3 days).
    TO SERVE
    Loosen cheesecake from pan by running a knife around the edge, then release spring, and remove cheesecake along with the bottom of the pan from the walls. Serve in small wedges with an assortment of crackers or homemade toast rounds or points.
    SERVES 16–20

    Shrimp, Crab & Swiss Appetizer Cheesecake
    1½ cups finely crushed Ritz crackers
    2 cups (8 ounces) grated Swiss cheese, divided
    Â¼ cup butter, melted
    3 (8-ounce) packages cream cheese, softened
    3 large eggs
    1 tablespoon OLD BAY Seasoning
    Â½ teaspoon cayenne pepper
    8 ounces fresh lump crabmeat, picked through
    8 ounces cooked, squeezed dry salad-size shrimp
    8 ounces sour cream, room temperature
    1 chopped bunch green onions
    CRUST
    Preheat oven to 350°F.
    Spray the inside of a 9" springform pan completely with cooking spray.
    Combine cracker crumbs, 2 ounces (½ cup) of the grated Swiss and melted butter. Press firmly in bottom of prepared pan.
    Bake 15 minutes. While crust is baking, prepare filling.
    FILLING
    Combine cream cheese, eggs, OLD BAY Seasoning and cayenne. Beat until smooth.
    Stir in crabmeat, shrimp and remaining 6 ounces of grated Swiss cheese.
    Pour onto baked crust. Using a spatula, level filling.
    Bake 45 minutes.
    Let cool in pan on cooling rack 10 minutes. (You may need to run a thin knife around inside of pan if filling has stuck to pan.)
    Release spring, and carefully remove springform wall from cheesecake.
    Evenly spread sour cream over top of cheesecake. Cool to room temperature.
    Sprinkle top with green onions. Cover, and refrigerate up to 2 days before serving.
    SERVES 16

    Cheddar Corn Muffins
    2 2 / 3 cups corn muffin mix (see Corn Muffin Mix recipe) *
    1 (14½-ounce) can whole-kernel corn, drained
    6 ounces grated cheddar cheese
    1 cup sour cream
    2 eggs, beaten
    Preheat oven to 400ºF.
    Grease a standard-size 12-cup muffin tin.
    In a large mixing bowl, combine first 3 ingredients.
    In a separate small bowl, blend together sour cream and eggs. Stir into dry mixture.
    Divide batter among muffin cups. Let rest at room temperature 5–10 minutes.
    Bake 18–20 minutes, until tester inserted in center comes out clean, and center of muffin springs back when touched.
    Let muffins cool in pan 2–3 minutes. Remove from pan, and transfer to cooling rack. Serve warm.
    MAKES 12
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    Note: These muffins are such a breeze to make and absolutely delicious served with almost any soup, stew or chili.
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    Corn Muffin Mix
    4¾ cups all-purpose flour
    4 cups yellow cornmeal
    1 cup sugar
    4 tablespoons baking powder
    2 tablespoons salt
    1 cup all-vegetable