The following receipes were tried and tested by the students in the Winona High School Culinary Arts class.
Artichoke Parmesan Bites
Makes 30 bites
3 (6-ounce) jars marinated artichoke hearts, drained
3/4 cup freshly grated Parmesan cheese
1 teaspoon garlic salt
4 oz cream cheese, softened
2 (15-count) packages mini phyllo shells
Preheat oven to 350 degrees.
Place artichokes in food processor. Pulse 4 times, until artichokes are finely chopped. Add parmesan cheese, garlic salt and cream cheese. Pulse 2 or 3 times, until combined. Scoop into phyllo shells.
Bake for 15 to 20 minutes, until heated through.
Bacon Jalapeno Popper Bites
8 ounces cream cheese, softened
3 green onions, thinly sliced
3 jalapenos, seeded and diced
8 slices of bacon, cooked and crumbled
8 ounces shredded pepper jack cheese
4 ounces shredded sharp cheddar cheese
45 phyllo shells
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper and set aside.
In a medium bowl, stir together cream cheese, green onions, jalapenos, bacon, pepper jack and cheddar cheese.
Spoon filling in phyllo shells.
Top with additional bacon and cheddar cheese if desired.
Bake for 8 to 10 minutes or until filling is bubbly and cheese is melted.
Million Dollar Dip
5 green onions, chopped
8 ounce cheddar cheese, shredded
1-1/2 cups mayonnaise
½ cup real bacon its
½ cup sliced almonds
Strawberry preserves
Mix green onions, cheese, mayo, bacon bits and almonds together. Chill at least 2 hours. Top with strawberry preserves. Serve with your favorite crackers.
