Recipe #92: Savory Parmesan Bites

I'm trying to find a handful of appetizer recipes that can be prepared ahead of time for parties and holidays. I made this recipe today and am freezing 2/3rds to try in December. The ones we ate today were pretty good for such an easy recipes. I used the reduced fat crescent rolls, though I'd hardly call this recipe a healthy snack.

Savory Parmesan Bites
from Southern Living

* 1 (8-ounce) package cream cheese, softened
* 1 cup grated Parmesan cheese, divided
* 1 small red bell pepper, chopped
* 1/4 cup fresh parsley, chopped
* 2 (8-ounce) cans refrigerated crescent dinner rolls

Stir together softened cream cheese, 3/4 cup cheese, bell pepper, and parsley.

Unroll crescent rolls, and separate each can into 4 rectangles, pressing perforations to seal. Spread 3 tablespoons cream cheese mixture on each rectangle. Roll up, starting at 1 short side, jelly-roll fashion. Cut each roll into 4 equal pieces, using a serrated knife. Place on ungreased baking sheets. Sprinkle bites with remaining ¼ cup cheese.

Bake at 350° for 13 to 15 minutes or until golden brown.

Note: To make ahead, place unbaked bites on ungreased baking sheets, and freeze 1 hour or until frozen. Place bites in zip-top plastic freezer bags; store in freezer up to 1 month. Place frozen bites on ungreased baking sheets. Bake at 350° for 15 to 17 minutes or until golden brown.

Recipe #91: Oatmeal Cookies

I made this recipe for Pres in August, and it turned out really well. I'm making them again today and am hoping they are just as good.

Oatmeal Cookies
from All Recipes

1 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups quick cooking oats
1 cup chopped walnuts


Preheat the oven to 325 degrees F (165 degrees C).

In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.

Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.