Celery Stuff

 Cream Cheese and Pineapple Stuffed Celery

• 1 – 8 ounce package of cream cheese, softened
• Celery stalks, washed, dried and cut into 3 inch pieces
• 1- 8 ounce can of crushed pineapple, drained
• 1 – 8 ounce can of pineapple chunks, drained and diced in smaller pieces

1. Cut off a small slice on each end of the celery stalks and discard. 
2. Wash and dry the celery if not pre-washed. 
3. Combine the cream cheese with the drained crushed pineapple. 
4. Mix thoroughly. 
5. Fold in the drained diced pineapple.
6. Over-stuff each stalk with the cream cheese mixture. 
7. If possible, refrigerate for at least one hour, although this also can be served immediately.

Buffalo Chicken Celery Sticks

• 2 cups shredded chicken (you can use leftover chicken, rotisserie chicken or canned)
• 1/4 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons buffalo wing sauce
• 6 celery stalks cut in half (12 total)
• chopped chives for garnish

1. Mix the chicken, mayonnaise, garlic powder, salt, pepper and buffalo wing sauce together in a bowl.
2. Fill each celery stalk with the chicken filling and garnish with chopped chives.

Mediterranean Stuffed Celery Sticks

• 12 Pre-Cut Celery Sticks
• ½ cup Hummus
• 1 plum tomato diced
• ¼ cup cucumber diced
• ⅓ cup kalamata olives
• 3 tablespoons feta cheese

1. Place the pre-cut celery stick son a platter. 
2. Scoop the hummus into a ziplock bag. 
3. Cut the corner of the baggy, and pipe hummus on to each celery stick.
4. Sprinkle the diced tomatoes, cucumber and kalamata olives on top of each celery stick. 
5. Sprinkle the feta on top, enjoy immediately or refrigerate and serve when guest arrive.

Bacon cranberry walnut stuffed celery

• 1/2 pound bacon, cooked crisp, drained, and crumbled
• 8 ounces reduced-fat cream cheese, softened
• 1/2 cup glazed walnuts, chopped
• 1/2 cup Craisins, chopped
• 2 green onions, finely chopped
• 2 tablespoons heavy cream
• 1 teaspoon garlic powder
• 12 stalks celery, cleaned and cut into portions

1. Cook bacon (crispy) and drain on paper towels.
2. Chop walnuts, Craisins, and green onion.
3. In a small bowl, combine cream cheese, walnuts, Craisins, green onion, heavy cream, and garlic powder. Stir until mixed well.
4. Fold in the crispy bacon. 
5. Refrigerate for 30-60 minutes to combine the flavors.

Stuffed Celery Sticks With Bacon And Scallion Cream Cheese

• ¼ pound (about 4 slices) bacon
• 8 ounces cream cheese, at room temperature
• 1 tablespoon Dijon mustard
• 4 scallions (white and green parts), finely chopped
• 2 teaspoons finely grated lemon zest
• 1 celery bunch, cut into 3-inch logs
• ⅓ cup celery leaves, chopped, for garnish
• 2 teaspoons Espelette pepper

1. Position the rack in the center of the oven and preheat the oven to 400°. 
2. On a foil-lined rimmed baking sheet, arrange the bacon slices and bake, turning once, until crisp and browned, 15 to 18 minutes. 
3. Remove from the heat, reserving the rendered fat and allowing to cool. 
4. Once the bacon is cool enough to handle, finely chop it and set aside.
5. In a stand mixer, combine the cream cheese, Dijon mustard, scallions, lemon zest, bacon and rendered bacon fat. 
6. Mix on medium speed until thoroughly combined.
7. Fill ¾ of each celery log with the cream cheese mixture. 
8. Garnish with the celery leaves and a pinch of Espelette pepper and serve.

Cream Cheese and Bacon

• 3 stalks celery
• 4 oz cream cheese, softened
• 1 tsp heavy cream
• 3 tbsp bacon pieces

Goat Cheese and Pimentos

• 3 stalks celery
• 4 oz goat cheese, softened
• 3 tbsp diced pimentos

Almond Butter and Sunflower Seeds

• 3 stalks celery
• 1/4 cup almond butter
• 2 tbsp sunflower seeds

Crab-Stuffed Celery Logs

• 4 celery ribs (medium 8-in)
• 1/4 cup crab meat
• 1 tablespoon red onion
• 2 teaspoons mayonnaise
• 1/2 teaspoon lemon juice
• 1/4 teaspoon paprika 

1. Trim the celery rib ends. 
2. Drain and flake the crab meat. 
3. Mince the onion.
4. In a small bowl combine the crab meat, onion, mayonnaise and lemon juice.
5. Fill each celery rib with 1 tablespoon of the crab mixture.
6. Cut each celery rib into 3 pieces.
7. Sprinkle crab-stuffed celery pieces with paprika before serving.