Slow Cooker Reuben Dip

For once, I did not modify the original recipe except for using lowfat creamcheese and thousand island.

1 - 16oz pkg sauerkraut, drained
1 - 8oz package lowfat cream cheese, softened
2 cups shredded Swiss cheese
2 cups shredded cooked corned beef
1/4 cup light thousand island dressing

Directions

In a slow cooker, combine the sauerkraut and cream cheese.

Mix in Swiss cheese, corned beef and thousand island dressing.

Cover, and cook on high for 45 minutes if you're in a hurry, low for longer if you're not, or just until hot and cheese is melted. 

Stir occasionally while cooking. 

Serve with cocktail rye and crackers.

Jalapeno Popper Dip

I have made this a few times for parites and it's always a big hit!
If you follow this recipe, it shouldn't be too hot.  We like it hot, and I would add a third jalepeno next time.  Although it does depend a lot on the individual peppers- some are evil and some are mild!
Original recipe from allrecipes.com-

Ingerdients-
2 - 8oz. packages lowfat cream cheese, softened
<1 cup lite mayonnaise
1 - 4.5 oz. can chopped green chilies, drained
2 fresh jalapeno peppers; diced (in food processor is best)
1 cup grated Parmesan cheese

Directions
Mix cream cheese and mayonnaise in a large bowl until smooth. 

Stir in green chiles and jalapeno peppers, and parmesan.

Spread dip into an oven-safe serving dish.

Bake on 350 deg F for approximately 20-30 minutes, until it is bubbling.

(picture is pre-cooked)

Bruschetta Toasts

This is a quick & easy appetizer that we recently made for dinner guests (the stuffed shells above were the entree).  It is definitely better with homemade bruschetta, but we will have to wait for summer for that!

You need:

1/2 lb fresh, storemade bruschetta

1 package of Panetini toasts (NY Style brand, garlic Parmesan flavor were good!)

Parmesan cheese for topping them off

Simple.  Put the toasts on a baking sheet, top with bruschetta and then cheese.  Bake at 350 for ~10 minutes, until the cheese is melted.