"I love seafood and sometimes order the seafood nacho appetizer at our local Mexican restaurant as my entree," says Linda McKee, Big Prairie, Ohio. "I've tried many times to duplicate those tasty morsels at home—this recipe comes close."
No one ever suspects that Peggy Grieme's addictive pinwheels and cranberry dipping relish are light. "People are always surprised by how easy this recipe is to prepare," she explains. "It's the tasty combination of ingredients that keep guests reaching for more."
"Here's a smooth fluffy spread that couldn't be easier to make—it has only four ingredients," reports Lois Gelzer of Standish, Maine. "Try it as a topper on oven-fresh muffins or pumpkin bread. It lends a zingy orange taste to toast and bagels at breakfast, too."
“These tasty appetizers look and taste gourmet, but they're easy to make and have loads of blue cheese flavor," writes Trisha Kruse from Eagle, Idaho. "The phyllo shells and filling can be made in advance-just fill the cups and warm them in the oven before serving.”
Cafe Mocha Mini Muffins are a good choice, assures Tina Sawchuk of Ardmore, Alberta. "These mini muffins freeze will, so it's always easy to keep some on hand," she says. "And they're just the right size for snacking."
It's surprising what a quick substitution or two will do. By simply switching from full-fat products to reduced- or low-fat, you can often save lots of fat and calories while keeping flavor and texture.
This is certainly the case with Leigh Thomas' Makeover Mexican Roll-Ups. The cook from Hahira, Georgia uses fat-free cream cheese and reduced-fat sour cream; this cuts nearly 70% of the fat and a whopping 75% of the cholesterol.
I asked the Taste of Home Test kitchen to help lighten up the Mini Bacon Quiches recipe my friends and family love—but not to touch the bacon! Calories, fat and sodium were slashed—but not one lick of real bacon flavor! —Julie Hieggelke, Grayslake, Illinois
This colorful salsa takes just minutes to prepare—and that’s likely how long it will last at your next event, too! Chopped mango adds bursts of sweetness to the satisfying chip dip from Judy Heiser of Uvalde, Texas.