Go Big Red Appetizers For Jan. 21

[Roxy]

I would like to give credit to my friends- Mo and Bean- who provided some of these recipes. They are fantastic cooks. I will put their names by the recipes that they were so kind to give me. I hope I haven't repeated any..I did the best I could:) Will do more tomorrow..hope you enjoy reading them:) and can use them too:)

 

Go Big Red Appetizers For Jan. 21

 

Double Tomato Bruschetta By Mo:

 

She says this is a killer recipe:) She has great taste so take her word for it:)

 

6 roma (plum) tomatoes, chopped

1/2 cup sun-dried tomatoes, packed in oil

3 cloves minced garlic

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/4 cup fresh basil, stems removed

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 French baguette

2 cups shredded mozzarella cheese

 

DIRECTIONS:

 

Preheat the oven on broiler setting.

In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

Broil for 5 minutes, or until the cheese is melted.

 

Toasted Ravioli:

 

16 oz Package of Meat and/or Cheese Filled Ravioli ( fresh or frozen - unthaw if frozen )

2 Eggs Beaten

1/4 C Water

1 tsp. Garlic Salt

1 C. Flour

1 C. Bread Crumbs Plain

1 tsp. Italian Seasoning

 

Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside. Measure flour in bowl and set aside. Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying. Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain. Serve with you favorite marinara sauce.

 

MARINARA SAUCE By Mo:

 

2 TBSP Olive or Salad Oil

 

2 Garlic Cloves (pressed)

 

1 Onion (tennis ball size chopped fine)

 

1 Can Crushed Tomatoes ( 28 oz. )

 

1 can Tomato Paste (5.5 oz.)

 

1 Can Hunt's Tomato Sauce (14 oz.)

 

1 TBSP Sugar

 

2 tsp. Dried Sweet Basil

 

1/2 tsp Salt

 

1/2 tsp. Black Pepper

 

n a 2 quart saucepan over medium heat, in oil, cook garlic & onion until tender, about 5 minutes. Be careful not to burn, or sauce will be bitter). Stir in mashed tomatoes, their liquid, and remaining ingredients. Reduce heat to low; cover; cook 20 - 30 minutes or until thickened, stirring occasionally. (This recipe can be doubled).

 

Be careful not to burn!

 

(Any left over sauce may be frozen for use later.)

 

*This sauce is great for pizza, lasagna, manicotti, or any kind of pasta dish, such as spaghetti, rigati, rigatoni etc. It can also be used as a pizza sauce. ( If using as a pizza sauce, prepare as directed, but add to the recipe 1 tsp. of Italian seasoning).

 

 

 

Sweet & Sour Kielbasa

 

1 can crushed pineapple

1 bottle chili sauce

1 cup brown sugar

2 pounds kielbasa

 

Mix all together and bake 375 degrees for 1-1/2 hours. Serve over rice or serve with toothpicks as appetizers.

 

Buffalo Chicken Wing Dip

 

2 whole chicken breasts (4 boneless halves)

2 pkgs cream cheese (softened)

1 cup shredded cheddar cheese

1 cup Franks Hot Sauce

 

Poach the chicken and shred or chop up. Mix in all other ingredients and spread into an oven/microwave safe casserole dish. Sprinkle a little extra cheddar on top.

 

Bake or microwave until nice and bubbly. Serve with celery sticks and crackers.

 

Buffalo Chicken Dip:

 

5 c cooked chicken (shredded)

2 (8 oz) cream cheese

1 (12 oz) bottle Red Hot

2 c diced celery

1 c ranch dressing or blue cheese

1 c Monterey jack cheese (or cheddar) shredded

 

In skillet, toss shredded chicken with Red Hot. Add cream cheese in pieces. Add celery and ranch until melted. Pour into 9 x 13 pan. Top with cheese. Bake at 350F for 20-30 minutes. Serve with chips. I like Fritos or tortilla chips. Ritz crackers are good too.

 

(I have not tried the crockpot but this should work)

 

For crockpot: transfer the heated mixture into the crockpot and sprinkle the cheese over it. Cook on low until hot and bubbly.

 

Buffalo Chicken Dip

 

2-3 chicken breasts - boiled and shredded (or 3 cans of shredded chicken)

12 oz bottle of Ranch Dressing (or 6 oz. ranch dressing and 6 oz. bleu cheese dressing)

5 oz bottle of Frank's red hot sauce;

2 8 oz packages of cream cheese;

2 cups diced celery;

2 cups shredded Colby Jack cheese

 

In saucepan, heat cream cheese, ranch dressing, and celery and stir until smooth. Put chicken in 9 x 13 baking dish, pour ranch dressing in and mix. Pour hot sauce in and mix it all together. Shred cheese over top and

bake for 25 minutes at 350 degrees. Once done, stir to blend the melted cheese into the dip. the chicken mixture. Serve with crackers.

 

Variation: Leave out the chopped celery and serve it with celery sticks instead.

 

Fruit Dip

 

8 oz. cream cheese, softened

1 jar marshmallow fluff

 

Mix well, serve with assorted fruits--grapes, cantaloupe, apples, pineapple, cherries, etc.

 

Jalapeno Egg Rolls

 

1 (8oz.) package cream cheese

10 to 12 Jalapenos, chopped

1 package (1 lb.) egg roll wrappers

Oil for frying

 

Small amount of water mixed with 1 T. flour

Mix jalapenos with cream cheese, place small amount on wrapper, roll up egg roll style & seal the tip with a drop of the water/flour mixture. Continue until mixture is all gone. Place in fridge for at least 2 hours. Heat oil to 350-375 & cook about 4 to 5 minutes (golden brown). Cool at least 5 minutes, filling will be hot. Serve with jalapeno jelly & sour cream.

*Variation-Use cheddar cheese & no peppers as a treat for the kids.

 

Tortilla Rollups

 

8 oz. Cream cheese

8 oz. Sour cream

1 pkg. Hidden valley ranch dressing (or store brand)

Flour tortillas

Black olives - chopped

Green onions - chopped

Green chilies - canned/chopped

 

Mix 8 oz. cream cheese, 8 oz. sour cream, one pkg. Hidden Valley Ranch Dressing.

Spread this over flour tortillas. Then sprinkle the tortilla with chopped black olives, chopped green onions and diced Ortega chilies.

Roll tortillas tightly, wrap in plastic wrap and chill for a couple of hours.

Then slice in 1 inch rounds and serve.

 

Chicken Tortilla Rollups

 

1 8 ounce package cream cheese, softened at room temperature

2 tablespoons mayonnaise

1 cup finely chopped cooked chicken

1 cup grated cheddar cheese

1 medium sized red pepper, finely chopped

5 green onions, finely chopped

1 tomato, seeded and finely chopped

½ teaspoon garlic powder

½ teaspoon chili powder

½ teaspoon salt

1 package 10 inch flour tortillas

 

In a large bowl, combine cream cheese, mayonnaise, chicken, cheddar cheese, red pepper, green onions, tomato, garlic powder, chili powder and salt. Spread 2 generous tablespoons of mixture evenly onto each tortilla, leaving approximately ½ inch from the outside edge of the tortilla without the filling. Roll up each tortilla tightly. Wrap in Saran wrap and chill in refrigerator for at least 2 hours or overnight. Remove Saran wrap and slice evenly into 1 inch pieces. Serve with sour cream and salsa.

 

Tortilla rollups

 

8 ozs cream cheese

8 ozs sour cream

1 pkg taco seasoning mix

6 ozs Black Olives -- chopped

4 ozs chopped green chiles

1 bunch Green onions -- chopped

10 Flour Tortillas -- Fajita size

Cream together the cream cheese and sour cream. Add the taco mix to blend. Add the olives and green chiles. Mix well. Spread on flour tortilla's and roll up. Chill and slice.

 

Tortilla Rollups

 

4 ounces cream cheese, softened

1 cup (4 oz.) shredded cheddar cheese

1 can (4 oz.) ORTEGA Diced Green Chiles

3 green onions, sliced

1/2 cup chopped red bell pepper

1 can (2.25 oz.) chopped ripe olives, drained

4 (8-inch) soft taco-size flour tortillas

1 cup ORTEGA Salsa - Homestyle Recipe (Mild), any variety

 

COMBINE cream cheese, cheddar cheese, chiles, green onions, bell pepper and olives in a medium bowl.

 

SPREAD ½ cup cheese mixture over each tortilla; roll up. Wrap each roll in plastic wrap; refrigerate for 1 hour.

 

REMOVE plastic wrap; slice each roll into six 3/4-inch pieces. Serve with salsa for dipping.

 

Warm Broccoli Cheese Dip

 

Ingredients:

 

1 pkg Good Seasons Italian Dressing (dry)

 

8 oz. cream cheese

 

8 oz. sour cream

 

fresh broccoli, chopped

 

8 oz. shredded cheddar or mozzarella (or a combo of both)

 

 

 

Directions:

 

Mix dressing, cream cheese & sour cream together.

 

Add broccoli and 6 oz. of shredded cheese.

 

Put into greased casserole dish.

 

Bake at 350 degrees for 20 minutes uncovered.

 

Add remaining cheese and bake for another 5 minutes.

 

Serve with assorted crackers.

 

Salmon Dip

Makes 4 cups

 

Ingredients

 

24 oz. cream cheese

1/2 lb. smoked salmon

Juice of 2 limes

10 to 12 scallions, sliced, including green tops

2 to 3 tablespoons chopped fresh dill

 

Directions

 

Place the cream cheese and salmon in the bowl of a blender or food

processor and process until just combined. Add the lime juice,

scallions and fresh dill and pulse 4 to 5 times, or until combined

but still retaining some texture.

Serve with cucumber rounds or crackers.

 

Crab Dip

 

8 oz. cream cheese

8 oz. sour cream

1 cup mayo

1/2 lb. crab meat (imitation)

garlic, salt and chives to taste

 

Mix well. Chill a couple of hours to marry flavors.

Serve with crackers and/or veggies.

 

Lumpia

 

Brown:

 

1 lb. ground beef or pork

 

add:

 

2 tsp sugar

1 tsp red pepper flakes

1/2 c sliced green onions

2 Tblsp cilantro, chopped

1/4 cup lemon juice

2 Tblsp soy sauce

1 Tblsp sesame oil

salt and pepper

water chestnuts, chopped

 

Process in food processor for 30 seconds. Put in wonton wrappers. Roll up. Fry in hot oil.

 

Garlic Lover's Creamy Cucumber Dressing/Dip

Serving Size: 8

 

Ingredients:

1 and ½ cup cucumber, pared -- seeded

1 ¼ cup mayonnaise

2-3 garlic cloves -- minced

2 tablespoons parsley -- minced

1 tablespoon chives or scallions -- minced

1 ½ cup sour cream

Season with salt and pepper as to your taste.

 

Mix all and either serve as salad dressing or dip with chips.

 

Bacon-Cheddar Dip

 

16 ounces sour cream

1 cup shredded cheddar cheese

1/4 cup bacon bits

16 Ritz Chips

 

Mix all ingredients except chips; cover. Refrigerate at least 1 hour before serving. Serve with the chips. Makes 16 servings.

 

This St. Louis Toasted Ravioli Recipe is from my friend Bean..she is an excellent cook:)

 

St. Louis Toasted Ravioli

 

2 tablespoons whole milk

1 egg

3/4 cup Italian seasoned bread crumbs (I add garlic powder)

1/2 teaspoon salt (optional)(I omit)

1/2 (25 ounce) package frozen cheese ravioli, thawed (I use meat ravioli)

3 cups vegetable oil for frying 1 tablespoon grated Parmesan cheese

1 (16 ounce) jar spaghetti sauce (I like homemade marinara)

 

Combine milk and egg in a small bowl.

 

Place breadcrumbs and if desired, salt in a shallow bowl. Dip ravioli in milk mixture, and coat with breadcrumbs.

 

In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to simmer.

 

In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, 1 minute on each side or until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce.

 

Pizza Egg Rolls

 

1 lb bulk Italian sausages

3/4 cup diced green peppers

1 garlic clove, minced

1 (15 ounce) crushed tomatoes

1/4 cup tomato paste

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon sugar

1/8 teaspoon dried rosemary, crushed

1 dash pepper

1 (8 ounce) package mozzarella cheese, cut into 1/4 inch cubes

13 egg roll wraps

1 egg, lightly beaten

Oil (for frying)

 

In a large skillet, cook the sausage, green pepper and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover and simmer 10 minutes longer. Remove from the heat; cool for 20 minutes. Stir in cheese. Place 1/3 cup sausage mixture in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Brush remaining corner with egg; roll up tightly to seal. In an electric skillet or a deep fryer, heat 1 inch of oil to 375*. Fry egg rolls in batches for 1-2 minutes on each side or until golden brown. Drain on paper towels. Makes 13 egg rolls.

 

Caramel Corn Snack Mix:

 

Ingredients:

 

8 cups popped popcorn

4 cups crispy rice cereal squares

2 cups small pretzel twists

1 cup pecan halves

1 cup packed brown sugar

1/2 cup butter

1/4 cup light corn syrup

1 teaspoon vanilla extract

1/2 teaspoon baking soda

 

 

DIRECTIONS:

 

Preheat oven to 300 degrees F (150 degrees C).

In a large bowl, combine the popcorn, cereal, pretzels and pecans.

In a saucepan over medium heat, combine the brown sugar, butter and corn syrup. Cook and stir until mixture comes to a boil. Reduce heat to medium low; cook without stirring for 5 minutes.

Remove saucepan from heat and stir in vanilla and baking soda. Pour over popcorn mixture and toss until evenly coated.

Bake at 300 degrees F (150 degrees F) for 30 minutes, stirring after 15 minutes. Transfer to large piece of parchment paper and cool completely. Break into chunks once cool.

 

Tiny Potato Appetizers

 

Ingredients:

1/4 lbs bacon

20 each red potato

1 cup sour cream

1/2 tsp Jane's salt

1/4 tsp pepper

2 tsp chives

1/2 cup cheddar cheese

2 tbsp Parmesan cheese

2 tbsp frozen pesto

2 tbsp parsley

 

Directions:

 

1. Cook bacon until crisp.

2. Drain on a cooling rack and blot with paper towels.

3. Crumble into bits and set aside.

4. Simmer or steam whole unpeeled potatoes until barely tender, not overcooked.

5. Drain, plunge into cold water, and drain well.

6. Halve each potato, lengthwise.

7. Scoop out center of each with a melon baller, leaving a ¼-inch shell.

8. Combine bacon, sour cream, salt, pepper, and chives-mix well spoon into potato shells.

9. Sprinkle half of potatoes with cheddar cheese.

10. Top the remainder with pesto and parmesan cheese.

11. Pass under the broiler to toast tops lightly.

12. Garnish with minced parsley.

13. Serve warm or at room temperature.

 

Salsa Dip

 

1/2 pkg of Philadelphia cream cheese - soften

1 cup of thick and chunky salsa

1/2 c grated cheddar cheese

 

Mix together then microwave for 1 min, stir and microwave 1 more min - serve warm with Ritz crackers.

 

Thanks to Kraft for the recipe.

 

Mustard Pretzel Dip:

 

From Taste Of Home Magazine:

 

1 cup ( 8oz) sour cream

1 cup Mayo

1 cup prepared mustard

1/2 cup sugar

1/4 dried minced onion

1 envelope ranch dressing mix

1 tblsp prepared horseradish

 

In bowl combine first 7 ingredients. Cover and refrigerate at least 30 minutes. Serve with pretzels ( also good with pita chips, veggies, crackers ect.) Refrigerate leftovers. Makes 3 1/2 cups.

 

Bacon Ranch Dip:

 

16 ounces sour cream

1 (1 ounce) package ranch dressing mix

1/4 cup bacon, cooked and crumbled

1/2 cup cheddar cheese, shredded

 

Mix all the ingredients in a bowl. Serve with raw vegetables or chips. Makes 16 servings.

 

Sausage Balls:

 

3 cups Original Bisquick® mix

1 pound bulk pork sausage

4 cups shredded Cheddar cheese (16 ounces)

1/2 cup grated Parmesan cheese

1/2 cup milk

1/2 teaspoon dried rosemary leaves

1/2 teaspoon parsley flakes

Barbecue sauce or chili sauce, if desired

 

1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.

2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

 

Mozzarella Magic:

 

1/2 cup onion

3/4 cup sour cream

1 lb. ground beef

1 pkg. refrigerated crescent rolls

8 oz. tomato sauce

1/2 tsp. basil

1/2 tsp. oregano

1 cup mozzarella grated

1 cup Cheddar cheese, grated

Salt and pepper to taste

 

Fry beef and onion together. Add tomatoe sauce, herbs, s&p. Lay mixture in bottom of baking dish. Spread cheeses on top of meat mixture. Roll out rolls and put a scoop of sour cream and herbs on each one. roll up and place on top of cheese.

 

Bake at 350 for 30-40 minutes.

 

Beer-Battered Fried Avocado Wedges with Salsa-by Bean

 

1 cup lager beer or ale (I used Pacifico)

1 cup all-purpose flour

1 1/2 teaspoon paprika

2 cloves garlic, chopped finely

2 California avocados

Vegetable oil as needed for deep frying

Salt as needed

1 cup salsa

 

To make beer batter, whisk together beer, flour, paprika, and garlic until well blended. Let stand at least 2 hours.

 

Peel avocados; cut each into 6 wedges. Dredge 6 wedges in reserved beer batter. Deep fry in hot oil until golden about 3 minutes. Repeat with remaining wedges.

 

Serve with salsa.

 

Cheeseburger Dip

 

1/2 lb ground beef

1 lb Velveeta cheese, cut up

1/2 cup sour cream

1 (1 1/4 ounce) package taco seasoning

 

Brown meat in large skillet on medium-high heat; drain, reserving meat in skillet. Stir in taco seasoning. Reduce heat to low. Add remaining ingredients; cook until Velveeta is melted, stirring occasionally. Makes 6-8 servings.

 

Buffalo Chicken Dip:

 

2-10 oz. can cooked chicken, drained

3/4 c. Hot Sauce (I use Frank's Red Hot)

1 c. Ranch Dressing (I use Hidden Valley Ranch)

2 8 oz. Cream Cheese, softened

1 1/2 c. Cheddar Cheese, shredded

Chicken Flavored Crackers

Celery Sticks

 

Heat chicken and hot sauce til warm in a medium size saucepan. Add dressing, cream cheese, and 1 c. cheddar cheese. Mix well. Transfer mixture to a crockpot. Sprinkle remaining cheddar cheese on top. Cook on low until hot and bubbly. Serve warm with crackers and/or celery sticks.

 

No Wing Chicken Wing Dip

 

3 chicken breasts, boiled, and shredded

1 cup hot wing sauce

1 cup of shredded mozzerella (you'll need an additional cup of mozzerella to top with)

 

Mix together.

 

In a Medium Casserole dish, spread:

 

1 block cream cheese mixed with 1 tsp garlic powder (I thinned it with 2 tbsp of milk to make dipping easier, but the recipe does not call for it)

 

Layer chicken mixture over cream cheese layer.

 

Pour one small bottle of chunky blue cheese dressing over dip.

 

Top with 1 cup of shredded mozzerella.

 

Cover and bake at 350 until bubbly.

 

Serve with Tostitos Gold (or other very substantial corn chip) and celery sticks!

 

Buffalo Chicken Wing Dip

 

2 whole chicken breasts or 4 boneless halves

2 packages cream cheese, softened

1 cup shredded cheddar

1 cup Frank's Red Hot sauce

 

Poach chicken. Shred or chop and mix with other ingredients. Place in a microwave safe casserole dish. Sprinkle with additional cheddar if desired. Bake or microwave until hot and bubbly. Serve hot with celery sticks and crackers.

 

Buffalo Chicken Dip

 

5 c cooked chicken (shredded)

2 (8 oz) cream cheese

1 (12 oz) bottle Red Hot

2 c diced celery

1 c ranch dressing or blue cheese

1 c Monterey jack cheese (or cheddar) shredded

 

In skillet, toss shredded chicken with Red Hot. Add cream cheese in pieces. Add celery and ranch until melted. Pour into 9 x 13 pan. Top with cheese. Bake at 350F for 20-30 minutes. Serve with chips. I like Fritos or tortilla chips. Ritz crackers are good too.

 

For crockpot: transfer the heated mixture into the crockpot and sprinkle the cheese over it. Cook on low until hot and bubbly.

 

 

Buffalo Chicken Dip

 

2-3 chicken breasts - boiled and shredded (or 3 cans of shredded chicken)

12 oz bottle of Ranch Dressing (or 6 oz. ranch dressing and 6 oz. bleu cheese dressing)

5 oz bottle of Frank's red hot sauce;

2 8 oz packages of cream cheese;

2 cups diced celery;

2 cups shredded Colby Jack cheese

 

In saucepan, heat cream cheese, ranch dressing, and celery and stir until smooth. Put chicken in 9 x 13 baking dish, pour ranch dressing in and mix. Pour hot sauce in and mix it all together. Shred cheese over top and

bake for 25 minutes at 350 degrees. Once done, stir to blend the melted cheese into the dip. the chicken mixture. Serve with crackers.

 

Variation: Leave out the chopped celery and serve it with celery sticks instead.

 

MUSHROOM CHEESE SPREAD

 

2 TBS butter

1 pound mushrooms, chopped fine

2 (8ounce) cream cheese, softened

10 ounces extra sharp cheddar, shredded fine

1 TBS Worcestershire Sauce

3 TBS fresh chives, chopped or 2 TBS minced green onions

Additional chives or green onions for garnish

 

Melt butter in a large skillet over med-high heat. Add mushrooms and cook 8-9 minutes, stirring often until liquid from mushrooms evaporates. Let cool. Beat cheeses and Worcestershire sauce in a large bowl until well blended and smooth. Stir in mushrooms and chives. Cover and chill. Garnish with additional chopped chives or green onions.

 

Shrimp Dip

 

1 lb. shrimp

1 8-oz pkg. cream cheese

½ cup chopped scallions

½ cup chopped celery

2 tbsp lemon juice

3 tbsp chopped parsley

½ tsp salt

¼ tsp cayenne pepper

½ cup mayonnaise

 

Boil, peel, devain, and chop shrimp. (DO WHAT I DO…buy it already precooked!)

 

In a bowl, blend cream cheese, onions, celery, lemon juice, parsley, salt, cayenne pepper and mayonnaise. Fold in shrimp, cover and refrigerate at least four (4) hours. Service with crackers. DO NOT use chips…they are too fragile.

 

Chili Cheese Dip:

 

1 can chili no beans

1 package cream cheese

1/2 cup hot salsa

1 small can of sliced black olives

 

Mix chili and cream cheese til cheese melts, stirring occassional. Stir in salsa and olives. Serve with tortilla chips.

 

(This can also be done layered starting with the cream cheese, salsa, chili, shredded cheese and black olives, then baking until melted and bubbly.)

 

Ranch Spread:

 

Hidden valley ranch packet mixed with small sour cream refrigerate over night to let flavors mix

1 tub whipped cream cheese

2-3 chopped green onions

1/2 c shredded cheddar cheese

few slices of small diced ham

 

Mix all ingredients except ham. Spoon in a pie plate top with diced ham. Serve with crackers.

 

JARLESBERG DIP

 

2 cups shredded Jarlesberg cheese

2 cups grated sweet onion (do not substitute)

1 cup mayonnaise

 

Mix all well and place in a glass baking dish.

Bake 350° for 45 minutes.

Serve warm with crackers, bread, pita chips.

 

Ritz Cracker Won't Believe 'Ems-By Bean

 

40 ritz crackers

1 cup butter

1 cup light brown sugar

1 pkg milk chocolate chips (11.5 oz)

1 cup chopped pecans

 

Grease an 11-x-15-x-1-inch jelly roll pan and cover with ritz in singe layer. Preheat oven to 350 degrees. Melt sugar and butter together; remove from heat and beat until foamy. Pour over crackers , spreading to cover and bake at 350 degrees for 10 minutes. Remove from oven and cover with chocolate chips and pecans. Gently press into bars with the back of a spoon. Cool completely. Break or cut into serving pieces and refrigerate.

 

Chocolate Chip Cream Cheese Ball

 

1 (8 ounce) package cream cheese, softened

1/2 cup butter, softened (I would use less butter this time, it is only to make everything stick together, I think you could get away with 1/2 a stick)

3/4 cup confectioners' sugar

2 tablespoons brown sugar

1/4 teaspoon vanilla extract

3/4 cup miniature semisweet chocolate chips

3/4 cup finely chopped pecans (my mom and brother are allergic to nuts so I left these off)

 

1. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.

 

2. Shape chilled cream cheese mixture into a ball. (I used a small round Gladware container at the end of step one and really skippped this step).

Wrap with plastic, and chill in the refrigerator for 1 hour.

 

3. Roll the cheese ball in finely chopped pecans before serving. (Since my mom and bro. are allergic we left these off and just dumped the round mixture onto a serving dish).

 

4. Serve with graham crackers.

 

 

HOT BEEF AND MUSHROOM APPETIZER

 

2 medium onions, chopped

1/4 cup butter

1 (8 ounce) cream cheese, softened

1/2 pound fresh mushrooms, chopped

1 package (4-1/2 oz) dried beef, chopped

1/2 tsp Worcestershire sauce

1/4 tsp garlic powder

 

In skillet, saute onion in butter until tender. Stir in cream cheese until smooth. Add mushrooms, beef, Worcestershire sauce and garlic powder. Mix well. Spoon into a 9" pie plate and bake for 15-20 minutes in a 375° oven. Serve warm with crackers or bread.

 

Killer Rosemary Roasted Cashews-By MO

 

1 1/4 lbs cashew nuts

2 tablespoons coarsely chopped fresh rosemary leaves

1/2 teaspoon cayenne

2 teaspoons dark brown sugar

2 teaspoons kosher salt

1 tablespoon melted butter

 

 

Preheat the oven to 375 degrees F.

Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through.

Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl.

Toss the warm nuts with the rosemary mixture until the nuts are completely coated.

Serve warm.

 

I USUALLY DOUBLE THE SEASONING MIX THAT GOES ON THE NUTS!!!

 

Hot Taco Dip:

 

1 lb. hamburger

1 can refried beans

1 jar salsa

1 package taco seasoning

1 16 oz sour cream

shredded cheddar

 

Brown hamburger, add taco seasoning and mix well, add refriend beans and salsa and mix well, heat through. Put in a 9 x 12 baking dish, top with sour cream and spread evenly (I found that spreading the sour cream is easier once the mixture has cooled some) top with shredded cheese. Bake for until cheese is bubbly, serve with Tortilla chips.

 

Hot Taco Dip:

 

HOT TACO DIP

 

1 pound cooked ground beef

1 can refried beans

1 package taco or fajita seasoning mix

1 jar taco sauce (your heat preference)

8 ounces shredded cheddar cheese

1 small container sour cream

 

Mix all in a deep sided skillet until hot and cheese has melted. Keep warm in a small crockpot.

 

TOUCHDOWN TACO DIP

A Pampered Chef recipe

 

1 can (16oz) refried beans

1 package (8oz) cream cheese, softened

1 cup sour cream

2 TBS taco seasoning mix

2 garlic clove, finely minced

2 ounces cheddar, shredded (about a 1/2 cup)

1/2 cup pitted ripe olives, sliced

1 medium tomato, seeded and diced

1/4 cup thinly sliced green onions with tops

2 TBS fresh parsley, minced

 

Preheat oven to 350°. Spread refried beans over bottom of baking dish. In bowl, combine cream cheese, sour crea and taco seasoning. Chop garlic and add to cream cheese mixture. Spread the cream cheese mixture over the beans. Grate cheese over top and bake 15-18 minutes. Prepare toppings by slicing the olives and the onions, dicing the tomatoes and mincing the parsley. Sprinkle each over the dip and garnish with additional sour cream, if desired. Serve with tortilla chips.

 

Salty-Sweet Snack Mix: By Bean

 

1 Box Crispix cereal

1 8 oz bag pretzels

2 C. peanuts

M & M's as desired

1 tsp. vanilla

1 tsp. baking soda

1 C. brown sugar

1/4 C. white syrup

1 stick butter (1/2 Cup)

 

Cook the last 3 ingredients in microwave for 1 1/2 minutes. Take out; add 1 tsp vanilla and 1 tsp baking soda. Stir until clear. Place the Crispix in a brown paper bag. Pour the syrup mixture over and shake. Cook in microwave for 1 1/2 minutes. Take out and shake. Repeat, then add pretzels and peanuts. Cool for 1 hour, then add the m&m's.

 

 

Puppy Chow:

 

1 pkg. (12-oz) chocolate chips

1 stick margarine

1 cup creamy peanut butter

1 box Rice Chex

1 box Powdered Sugar

1 grocery store paper bag

 

In microwave, melt ½ pkg chocolate chips, ½ stick margarine, ½ cup peanut butter for 1 minute. Stir, then cook for 20-30 seconds. Stir. In a large bowl, pour ½ box Rice Chex. Pour chocolate mixture on top and stir until well coated. Pour ½ box powdered sugar in bottom of paper bag. Dump chex mix on top. Shake and shake until well coated. As you can see I halved the recipe because mixing all once is a pain.

 

Crab Rangoon

 

1(8oz)cream cheese

1/2 c. finely chopped green onions(optional)

1 can crab meat

dash of paprika

dash of salt

dash of pepper

wonton wrappers

 

Stir cream cheese and onions together; add crab meat. Stir. Add paprika, salt & pepper. For each wonton wrapper, use about a teaspoon of filling in the center. Bring all the edges of the wrapper together, pinching together at the top. Deep fat fry in hot oil. Drain on absorbent paper. (Also makes a great dip.)

 

 

 

Fried Wontons

 

 

Ingredients:

4-6 Servings

 

1/2 lb. Lean Ground Pork

4 ozs. Shrimp, diced

1 each Egg

1/3 cup Waterchestnuts, finely diced

1/8 cup Carrot, finely diced

1/8 cup Celery, finely diced

1/4 cup Cilantro, chopped

1/4 cup Scallions, minced

1/8 tsp Black pepper

1/8 tsp. Salt

25 each Wonton wrappers

 

as needed Cooking oil for frying

 

Method:

Prepare won ton by combining ingredients in bowl. Mix thoroughly. Season with salt and black pepper. Portion filling into wonton wrappers and seal to form stuffed noodles. Place on tray and dust with flour. Refrigerate.

 

Heat oil to 375 degrees F and fry won ton until golden brown and crispy. Transfer and drain on paper towels. Place fried won ton onto plates or a serving platter. Serve immediately.

 

 

CRAB RANGOON

 

Posted by WingsFan91 at recipegoldmine.com May 22, 2001

 

Using the cream cheese with the pineapple in it does a good job of making them sweeter. Also, I've never tried baking them- always fried them at 350 degrees until golden. You can also substitute the artificial crab meat in these.

 

1 or 2 (8 ounce) packages Neufchatel cheese, softened (or

cream cheese). Amount based on how "cheesy"

you prefer

1 (6 ounce) can crab meat, drained and flaked

2 green onions including tops, thinly sliced

1 clove garlic, minced

2 teaspoons Worcestershire sauce

1/2 teaspoon lite soy sauce

1 (48 count) package won ton skins

Vegetable spray coating

 

Filling: In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. To prevent won ton skins from drying out, prepare one or two rangoon at a time. Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating.

 

Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree F oven for 12 to 15 minutes, or until golden brown.

 

Serve hot with sweet-sour sauce or mustard sauce.

 

Makes 48 appetizers.

 

Rangoon can also be fried in oil.

 

MEATY CHEESE DIP

 

1 pound ground beef

1/2 pound hot pork sausage

1 jar (8 oz) medium salsa

2 pounds Velveeta cheese, chunked

 

Brown the meats and drain. Return to skillet and add the remaining ingredients. Cook over low heat until cheese melts. Serve warm with a variety of chips.

 

CLASSIC GARLIC BUTTER

 

1/2 cup butter, softened

2 garlic cloves, minced

1/4 cup shallots, minced

1/4 cup fresh parsley, minced

2 TBS fresh lemon juice

2 TBS semi-dry white wine

 

Mix together well.

 

Baked Feta Cheese:

 

I made this yesterday and it was very good. I thought it needed a little something, so I added a couple chopped tomatoes before baking. No salt needed, feta is salty enough.

 

Baked Feta Cheese

 

1 block feta cheese

1/3 C. herb flavored olive oil

1/2 t. crushed red pepper

1/4 t. finely grated lemon zest

3 cloves of garlic pressed/sieved

1/4 t. seasoned salt, or regular salt

1/4 t. freshly ground pepper

3 - 5 T. fresh oregano leaves.

 

Place all marinating ingredients in a medium size plastic zip lock bag. Tip the bag back and forth to mix the contents, then add the feta. Zip the bag, break the feta into large chunks while turning and marinating for 3-5 hours at room temperature.

 

Preheat oven to 375°F. Place feta and marinating ingredients into a pretty baking/serving dish. Bake for 10-15 minutes until feta becomes soft and tawny.

 

Serve with crusty bread and your favorite wine.

 

Chicken Quesadillas:

 

Source of Recipe: Campbell’s No-Time-To-Cook Recipes

 

1 can (10 ¾ oz) Campbell’s condensed Cream of Chicken soup

1 ½ cups chopped cooked chicken

1 cup shredded cheese (8 oz)

1 tablespoon of jalapeno pepper, finely chopped

8 flour tortillas

Salsa

Sour Cream

 

1. In a small bowl, combine soup, chicken, ½ cup Cheddar cheese and chopped jalapeno.

2. Top half of each tortilla with ¼ cup soup mixture, spreading evenly to within ½ inch of edge.

3. Moisten edges of tortillas with water; fold over pressing edges to seal.

4. On two large baking sheets arrange filled tortillas.

5. Bake at 400 for 8 minutes or until hot.

6. Sprinkle with remaining ½ cup of cheese.

7. Serve with salsa and sour cream.

 

Super Bowl Crackers:

 

Put two sleeves of soda crackers in a large bowl with a lid.

 

In a pint jar, mix 1 1/3 cup Canola oil, 1 package dry Hidden Valley Dressing mix and 3 tablespoons of red pepper flakes. Shake well to mix.

 

Pour half of the oil mixture over the crackers.

Stir the crackers gently. Put the lid on the bowl and turn the bowl over every 15 minutes or so. In about an hour the crackers will have absorbed the oil mixture. The crackers are spicy but not oily. I store the crackers in a zip lock bag. The crackers are good with salad, with cheese, or with a dip or just plain with beer or wine. Store the remaining oil mixture in the refrigerator and use it for another batch of crackers

 

Easy & very tasty! NEEDS chopped jalapenos and hot sauce though. Wink

 

Zucchini Appetizers-From Bean

 

4 cups grated zucchini *

1 cup Bisquick

1/2 cup finely chopped onion

1 clove garlic, pressed

1/2 cup grated Parmesan cheese

2 tablespoons snipped parsley

1/4 teaspoon salt

1/2 teaspoon marjoram or oregano

Dash pepper

1/2 cup veg oil

4 eggs, lightly beaten

 

Mix all ingredients thoroughly. Spread into greased 9" x 13" baking pan. Bake at 350º until golden brown, about 25 minutes. Cut into 1-inch by 2-inch pieces. Makes 4 dozen.

 

Note: This freezes well before baking and may be prepared several days ahead of time.

 

*I slice the zucchini very thin. Do the same with the jalapenos and add as many as you want. I serve this with different kinds of hot sauce on the side.

 

 

Layered Chip Dip

 

2 cups of sour cream

1 package hiddenvalley ranch dip mix

2 cups shredded cheddar cheese

half a pound of bacon fried and crumbled

4 green onions chopped

 

Mix together sour cream and dip mix.

layer on plate of somekind

top with cheese

then bacon

then onion

 

That's all that's to it.

serve with potato chips

 

Enjoy!

I serve this with homemade pita bread. Hard to stop once you start!

 

Feta Salsa: By Bean

 

1 pound feta cheese, crumbled

1 cup Greek olives, pitted and chopped – I use black sometimes

1 cup extra virgin olive oil – I use about ½ cup

juice of 1 lime

6 scallions, white and green parts, minced

1 Tablespoon dried oregano

3/4 cup minced fresh parsley

2 Tablespoons dried dill

5 ripe tomatoes, peeled, seeded, chopped

 

* I like to add chopped jalapenos

 

Combine all ingredients in a food processor. Use quick on/off pulses so you can keep an eye on texture... keep it chunky, not creamy. Chill before serving.

 

This salsa also keeps for quite a few days in the refrigerator, so it is very convenient to make a day ahead. Serve with triangles of fresh pita and enjoy!

 

Makes: about 5 cups.

 

Yelton Manor Bed and Breakfast

You found this recipe on 1st Traveler's Choice Internet Cookbook.

 

www.virtualcities.com

 

This relish will get you rave reviews at the hors d'oeuvre table.

 

I serve this with feta salsa. It makes great mini rounds for pizza too!

 

You have to stretch the dough flat enough to have the center hole after baking. Thicker rounds make like it 'bread'.

 

Pita Bread

 

1 package yeast

3 1/2 c. flour

1 1/4 c. warm water

2 T. olive oil

1 t. salt

1 t. sugar

 

Combine yeast with 1 1/2 cups flour. Combine water, oil, salt and sugar, add to yeast mixture. Beat for 1/2 minute with electric mixture at low speed, then beat for 3 minutes at high speed. Work in remaining flour by hand to form a smooth and elastic dough. Put in a greased bowl in a warm spot, cover and let rise for 25 minutes. Punch dough down, divide into 12 pieces, roll each into a ball. Let rest 10 minutes.

 

Flatten each ball into a 5-inch circle. Place on a greased baking sheet, cover and let rest 20 to 30 minutes.

 

Preheat oven to 400º

 

Bake 9 to 10 minutes, until puffed and lightly browned on bottom.

 

-Cover with a damp cloth until cool.

 

 

 

 

Mini-Crescent Sausage Links

 

2 packages refrigerated crescent rolls

 

1 package fully cooked small sausage links

 

Preheat oven to 375° F. Separate dough into 8 triangles; cut each triangle lengthwise into thirds. Place sausages on short end of each triangle and roll up to the opposite point. Place on ungreased cookie sheet.

 

Bake for 12 to 15 minutes or until brown.

 

Makes 48.

 

Chinese Eggrolls

 

1 LB ground pork, browned and drained

4 green onions , chopped

3 stalks celery, minced

1 bag (8-oz?) fresh bean sprouts

soy to taste

salt and pepper to taste

egg roll wrappers

oil or shortening for frying

 

Add the vegetables, soy, salt and pepper to the cooked pork and mix well. Cook for a few minutes tender. Drain (I use a collander). Place about 2 TBS of this mixture in center of each wrapper. Wet the edges of the wrappers with water. Roll up the egg rolls, tucking in the sides, and ensuring a complete seal. Fry in hot oil until browned.

 

Herb and Garlic Cheese Spread

 

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

3/4 teaspoon McCormick® Dill Weed

1/2 teaspoon McCormick® Thyme Leaves

1/4 teaspoon McCormick® Oregano Leaves

1/4 teaspoon McCormick® Garlic Powder

1/4 teaspoon McCormick® Ground Black Pepper

1/4 teaspoon McCormick® Season-All® Seasoned Salt

 

 

Combine all ingredients in food processor or mixer. Mix until well blended. Cover and refrigerate at least 2 hours or up to one week.

 

Makes 11 (2 tablespoon) servings.

 

Garlic Pretzels:

 

3 regular bags small pretzels

1 pkg ranch dressing mix (dry)

1 1/2 TBS garlic powder

1 1/2 TBS dill weed

1 tsp red pepper (optional)

1 bottle of Orville Redenbacher's butter flavor oil.

1 lg paper bag

1 lg plastic bag

 

Place all your pretzels and dry ingredients in paper bag. Then place your paper sack inside the plastic bag before you pour the popcorn oil over the pretzles. Fold your paper bag over to keep everything inside...and shake to coat the pretzles. Shake them everytime you think about it. Do this for 2 days, then they are ready to eat.

When I first made these pretzles I didn't put the paper sack in a plastic bag, and OH BOY what a oily mess. You will love these pretzles, they are very addictative !!!!

 

 

Hidden Valley Ranch Pretzels

 

1 bag sourdough pretzels, broken into small pieces

1/4 tsp lemon pepper

1/4 tsp garlic powder

1/3 cup canola oil

1 package Hidden Valley Ranch Dressing - dry

 

Mix lemon pepper, garlic powder, dry ranch dressing and oil in a small bowl. Pour over pretzels and mix well with hands. Place on a cookie sheet and bake at 200° for 20-25 minutes.

 

**can bake longer for darker pretzels.

 

Seasoned Pretzels

 

1/2 teaspoon garlic salt

1/2 teaspoon dill weed

1/2 teaspoon lemon pepper seasoning

1 envelope dry ranch dressing mix

3/4 cup vegetable or canola oil

2 pounds broken pretzel pieces

 

MIX ingredients and pour over pretzels.

 

BAKE at 200 F for an hour. Stir every 10-15 minutes.

 

Pepperoni Bites

 

1 pkg sliced pepperoni

shredded mozzerella cheese

1(10count) can biscuits

 

Pre-heat oven to 400 degrees.

 

Open biscuits and seperate each one, flatten each biscuit into a flat circle.

 

Place 2-4 slices pepperoni and some shredded cheese into biscuit, fold biscuit over creating a pocket of sorts.

 

Place on baking sheet and bake for 8-10 minutes.

 

 

 

 

MOZZARELLA STICKS

 

 

1-2 pkgs of string cheese

1-2 egss, beaten

Italian breadcrumbs

1 tablespoon milk

oil for deep frying

 

 

Add milk to beaten eggs.

 

Cut sting cheese sticks in half, dip in egg/milk mixture and then roll in italian breadcrumbs.

 

Drop into deep fryer until good and golden brown.

 

I serve these with cucumber ranch dressing

 

White Chocolate Party Mix:

 

Mix together in large bowl:

6 cups crispix cereal

3 cups multi-grain cheerios

12 oz plain M & M's

3 cups tiny pretzels

2 1/2 cups dry roasted peanuts

 

Melt over boiling water 1 1/4 lb. of white chocolate.

Working with 1/2 of the dry mix, pour 1/2 of the chocolate mixture over top. Stir together until well coated. Spread out onto waxed paper to cool. Repeat the process with the rest of the dry ingredients.

Once cool break into bite size pieces.

 

Mexican Spinach Dip:

 

1 block cream cheese

1 cup sour cream

1 cup Pace Picante Sauce

1/2 crispy fried and crumbled bacon

1 cup shredded cheddar cheese

1 package frozen chopped spinach thawed and drained

 

Mix all ingredients. Top with an additional cup of shredded cheddar cheese. Heat until bubbly.

Serve with Fritos or Tostitos Gold.

 

 

Chili Cheese Fries

 

1 bag of crinkle cut french fries

shredded chedder cheese

2 cans Hormel chili ( with no beans)

 

 

Cook french fries according to package directions until nice and golden brown, while cooking fried heat the chili in a saucepan on the stove.

 

When fries are done place them on a plate, top with the chili and then top with the shredded cheese.

 

 

 

SOUNDS CRAZY.. BUT IT LENDS A GREAT AND UNIQUE FLAVOR-By MO

source-Giada (FN)

 

1/4 cup (1/2 stick) butter

4 anchovy fillets, drained, chopped

1 to 2 tablespoons chopped fresh Italian parsley

1 teaspoon chopped fresh thyme leaves

1 teaspoon minced garlic

1/2 teaspoon minced lemon zest

1/4 teaspoon dried crushed red pepper flakes

12 (2 by 1/3-inch thick) slices rustic crusty white bread

1 cup grated Provolone

 

Preheat oven to 425 degrees F.

Melt the butter in a heavy small skillet over medium heat. Add the anchovies and stir until they dissolve, about 3 minutes. Stir in the herbs, garlic, lemon zest, and crushed red pepper.

 

Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture. Sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes. Cut the bread slices in halves and serve.

 

 

 

Carol's Piggy's In A Blanket

 

1 pound hotdogs

1 pound bacon

toothpicks

 

 

Separate bacon into strips.

 

Take 1 hotdog and 1 slice of bacon, beginning at one end secure bacon with a toothpick, wrap bacon around hotdog until all of hotdog is covered then secure the other end of the bacon with another toothpick.

 

Continue until all hotdogs and bacon are used.

 

Place hotdog wrapped in bacon in a frying pan and fry until bacon is good a golden brown.

 

This is great served with fried potatoes and onions.

 

Cheesecake Dip

 

1 sm tub cool whip, thawed ( I use Fat Free)

1 8oz cream cheese, softened ( I use regular because I don't like the light and haven't tried the FF yet)

1 c powdered sugar

Blend these together until smooth and creamy. Chill slightly. Spread thickly on a plate and cover with a Fruit Pie Filling (I use the Light Cherry). Chill until ready to serve. Serve with graham crackers!

 

Spicy Pumpkin Dip

 

1 1/2 cups canned pumpkin puree

1 1/2 cups canned chickpeas, drained and rinsed

3 tablespoons tahini, sesame paste

1 clove garlic

1 teaspoon cayenne

1 teaspoon cumin

2 tablespoons olive oil

2 tablespoons lemon juice

Salt and pepper

 

In a food processor, process pumpkin and chickpeas until fairly smooth. Add remaining ingredients to food processor and process until smooth. Season to taste. Serve with pita chips.

 

Makes 3 cups

 

SPICY BUFFALO CHEESE DIP

 

1 cup Hellmann's or Best Foods Real Mayonnaise

1 cup crumbled blue cheese (about 4 oz.)

2 Tbsp. milk

1 Tbsp. hot pepper sauce

 

1. In small bowl, combine all ingredients. Serve, if desired, with hot chicken nuggets, sandwiches, grilled meats, chips, pretzels or cut-up fresh vegetables.

 

Taste Tested Recipe from The Hellmann's Kitchens

Makes: 2 cups dip

Preparation Time: 5 Minute(s)