Cooking Up Party Appetizers with 2010 Princess Kay

12:07 PM, Dec 13, 2010   |    comments
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GOLDEN VALLEY, Minn.--  2010 Princess Kay, Katie Miron, stopped by our kitchen today to share some delicious dairy recipes perfect for holiday parties.

In addition to the highlighting the recipes, she also encouraged moms and kids to enter the "Kids Cooking Challenge" at They are looking for mom and kids to prepare a holiday themed recipe using milk, cheese or yogurt for the change to win a package of goodies (including a KitchenAid mixer). Enter by Dec. 31, 2010.

Hot Pizza Dip 
6 ounces light cream cheese 
1/2 cup light sour cream 
1 teaspoon oregano 
1/2 cup pizza sauce 
1 cup shredded low-moisture, part-skim Mozzarella cheese 
1/2 cup grated Parmesan cheese 
1/4 cup diced red peppers 
1/4 cup sliced green onions 
whole-wheat bread sticks or crackers

Combine cream cheese, sour cream and oregano in bowl. Stir until smooth. Spread evenly into a small pie plate or quiche pan. Top with pizza sauce, cheeses, peppers and onions. Bake at 350° F for 15 minutes, or until cheese is melted. Serve with whole-wheat breadsticks or crackers.

Antipasti Skewers
From Barb Liebenstein
Wolf Creek Dairy - Minnesota 

1 (9 ounce) package cheese filled tortellini, cooked al dente and cooled 
1/2 cup fat-free Italian dressing 
8 ounce block of reduced-fat Swiss cheese, cubed 
2 cups baby spinach leaves 
32 pieces turkey pepperoni 
3-1/2 cups cherry tomatoes 
16 wooden skewers (9-inch; 10-inch) 

In a large bowl, marinate tortellini in Italian dressing for 30 minutes in refrigerator.  To assemble skewers, start with two pieces tortellini, one cheese cube, two spinach leaves, one pepperoni slice (folded in fourths), one tomato and repeat again. (Each skewer will have total of four pieces tortellini, two cheese cubes, four spinach leaves, two pepperoni slices and two tomatoes.) Repeat until 16 skewers are made. Refrigerate until serving.

Pumpkin Pie Squares with Cinnamon Sugar Yogurt Topping
From Susan Anglin
Triple A Farms - Arkansas 

1 cup graham cracker crumbs 
1/2 cup old-fashioned oats 
1/4 cup brown sugar 
1/4 cup butter, melted 
2 tablespoons lowfat milk 
Cooking spray

2 cups canned pumpkin 
2 eggs 
3/4 cup sugar 
3/4 cup lowfat vanilla yogurt 
1/2 cup lowfat milk 
1 teaspoon cinnamon 
1 teaspoon pumpkin spice 
1/4 teaspoon salt 
1/2 cup pecans, chopped 

2 tablespoons sugar 
1 teaspoon cinnamon 
1 cup plain nonfat yogurt 

Preheat the oven to 350 degrees F. In a large bowl, mix together graham cracker crumbs, oats, brown sugar, butter and 2 tablespoons milk. Press into a thin layer in a 9x13-inch pan greased with cooking spray. Bake for 10 minutes.

While the crust is baking, in another bowl, beat together pumpkin through salt. Pour over crust and bake for 40 minutes or until set. Sprinkle pecans over pumpkin filling and bake another 10-15 minutes or until center is set. Cool slightly in pan.
Mix together sugar and cinnamon. Mix in yogurt. Top each square with one tablespoon of yogurt topping.

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