16 ounces Philadelphia Light Cream Cheese -- softened 1 1/2 cups cheddar cheese, low-fat 1 cup pecans -- toasted and chopped 3/4 cup crushed pineapple -- drained 4 ounces chopped green chiles -- drained 2 tablespoons red bell pepper -- chopped 1 clove garlic -- minced
In a mixing bowl (not a food processor) beat cream cheese until smooth. Add cheddar cheese, 3/4 cup pecans, pineapple, chilies, red pepper and garlic. Mix well. Transfer to serving dish. Cover and refrigerate.
Sprinkle with remaining pecans just before serving.
In large bowl, beat eggs, add flour, baking powder and salt. Blend thoroughly. Fold in remaining ingredients. Turn into a greased 9 × 9 × 2-inch baking dish. Bake in a 350ºF oven for 40 minutes. Remove from oven; let stand 10 minutes. Cut into small squares; serve warm or at room temperature.
Lots of ingredients - but it looks like a lot of spices, which I probably have most of. It sounds absolutley delicious - I will have to try it when I get some spare time this weekend and share it with the fam!
Edited by: XSUNSHINEEE at: 1/21/2009 (17:35)
The best way to prepare for life is to begin to live.
1 pound extra lean ground beef 1 pound turkey breast, boneless and skinless -- ground 1 large egg 2 egg whites 1/3 cup dry bread crumbs 2 cloves garlic -- minced 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1 can cranberry sauce 1 1/2 cups chili sauce 1/4 cup Smuckers Sugar Free Orange Marmalade 1/4 cup water 2 tablespoons light soy sauce 1 tablespoon Worcestershire sauce 2 tablespoons red wine vinegar 1 teaspoon red pepper flakes -- optional
1/4 cup orange marmalade 1/4 cup water 2 tablespoons soy sauce 2 tablespoons red wine vinegar 1 teaspoon dried red pepper flakes
NOTE: You can grind the turkey breast in a food processor by pulsing.
Combine first 10 ingredients in a large bowl. Shape mixture into about 60 balls a little less than 1-inch in circumference.
Cook meatballs, in batches, in a large skillet sprayed with PAM, over medium-high heat until browned (about 5 minutes); remove meatballs from pan, and drain well on paper towels.
Stir together cranberry and chili sauces and next 6 ingredients in a large Dutch oven over medium heat, and cook, whisking occasionally, 5 minutes or until smooth. Add meatballs; reduce heat to low, and cook, stirring occasionally, 15 to 20 minutes or until centers are no longer pink.
Note: To make ahead, place cooked meatballs in a zip-top plastic freezer bag, and freeze up to 1 month. Thaw in refrigerator, and cook, stirring occasionally, until thoroughly heated.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.