Cucumber Rounds With Blue Cheese Spread Food

CUCUMBER ROUNDS WITH BLUE CHEESE SPREAD

Steps:

• The day before serving, combine blue cheese, cream cheese and butter. Mix until well blended.
• Add Worcestershire sauce. Mix well. Cover and refrigerate.
• On serving day: slice cucumbers 1/4 inch thick, making about 100 rounds.
• Pat cucumber rounds dry with a paper towel.
• Spread about 1 teaspoon cheese mixture on each round.
• Sprinkle peanuts on top.

CUCUMBER AND OLIVE APPETIZERS

Steps:

• Using the tines of a fork, score the unpeeled cucumber lengthwise on all sides. Slice the cucumber into 1/4-inch thick rounds.
• In a small bowl, combine the cream cheese and blue cheese dressing. Spread the cheese mixture on the rye bread slices. Top with a slice of cucumber and a slice of olive.

BLUE CHEESE SPREAD

Steps:

• Combine all ingredients together and mix well.
• Serve with crackers, celery or apple.

CUCUMBER ROUNDS WITH HERBED CREAM CHEESE

Steps:

• ADD the softened cream cheese, dill weed, dill pickle juice, granulated onion or onion powder, granulated garlic or garlic powder, and freshly ground black pepper to the bowl of a stand mixer, a large bowl with a hand mixer, or a bowl with a sturdy spoon. Mix on high (or mix aggressively by hand) until the cream cheese is soft, smooth, and all other ingredients are evenly distributed.
• SCRAPE into a pastry bag fitted with whichever tip you prefer, a zipper top bag, or a bowl which is then covered with plastic wrap and refrigerate for at least an hour before serving.
• SLICE the chilled cucumber into ¼-inch thick rounds. Pipe, squeeze, or spread the herbed cream cheese mixture into the center of each round. Serve immediately.

CUCUMBER DILL SPREAD

Steps:

• In a large bowl, beat cream cheese until smooth. Add the lemon juice, onion, dill, horseradish and pepper sauce. Fold in cucumber. Cover and chill for at least 1 hour. Serve with crackers or fresh vegetables.

SHRIMP & FETA CUCUMBER ROUNDS

Steps:

• In a large bowl, beat the first six ingredients until blended. Stir in shrimp and red pepper. Place about 2 teaspoons shrimp mixture on each cucumber slice. Refrigerate until serving. If desired, top with dill before serving.

STUFFED CUCUMBER CUPS

Steps:

• Using a zester, vegetable peeler or fork, score the length of each cucumber to create a striped effect.
• Remove the ends and cut each cucumber into 3/4 inch rounds.
• Using a melon baller, scoop out the seeds from the center of each round to form a cup.
• Reserve 1 tbsp of the walnuts as a garnish.
• Combine remaining ingredients and stir until well blended.
• Spoon the mixture into the cucumber cups, garnish with the remaining nuts and chill until serving time.

CUCUMBER ROUNDS WITH SALMON SPREAD

Steps:

• Combine all of the ingredients (except cucumbers) in a large bowl. Use mixer on low speed until well blended.
• Cover and chill until ready to serve.
• Serve on cucumber rounds.

CRUNCHY CUCUMBER ROUNDS

Steps:

• In a small bowl, combine the apple, pineapple, pecans, sour cream and salt. cover and refrigerate until chilled. , To score cucumbers, cut lengthwise strips through peel. Cut each cucumber into 16 slices. Blot with paper towels to remove moisture. Spoon 1 teaspoon apple mixture on each slice.

BLUE CUCUMBER SALAD

Steps:

• With a spoon, scoop out the seeds from the cucumber halves. Slice the cucumbers into thick half moons, and place the slices on a plate on paper towels. Sprinkle 1/2 teaspoon of salt over the cucumber slices, and set aside.
• Place the onion, sour cream, white wine vinegar, dill, sugar, and white pepper in a bowl, and mix until well combined. Lightly stir in the blue cheese. Pat the cucumber slices dry with paper towels, and lightly mix them into the salad. Refrigerate at least 1 hour before serving; season to taste with salt just before serving.