Appetizers ...
These easy-yet-impressive appetizer recipes
are the perfect beginning for any dinner or party.
Ham n' Cheese Roll-ups
1/2 c. shredded cheddar cheese
1/2 c. margarine, softened
6 oz. cream cheese, softened
8 (1/8 inch) boiled ham, sliced crackers
optional to add to cheese:
1/2 c. finely chopped pecans
pinch of garlic salt
pinch of onion salt
Combine cheeses and margarine until well blended. Spread 1/2 mixture onto on ham slice; repeat with remaining cheese mixture and ham slices. Roll up from short sides. Chill (or freeze) for several hours. To serve, slice rolls into ½ inch thick slices. Serve on crackers.
1/2 c. margarine, softened
6 oz. cream cheese, softened
8 (1/8 inch) boiled ham, sliced crackers
optional to add to cheese:
1/2 c. finely chopped pecans
pinch of garlic salt
pinch of onion salt
Combine cheeses and margarine until well blended. Spread 1/2 mixture onto on ham slice; repeat with remaining cheese mixture and ham slices. Roll up from short sides. Chill (or freeze) for several hours. To serve, slice rolls into ½ inch thick slices. Serve on crackers.
added February 15, 2011
Cheese Ball
1 pound bacon
2 (8 ounce) packages cream cheese, softened
3 tablespoons mayonnaise
1 green onion, chopped
1 cup chopped pecans
In a large skillet fry the bacon. Remove the bacon from the skillet and drain on paper towels. Chop or break the cooled bacon into small pieces. In a medium-size mixing bowl, combine cream cheese, bacon, mayonnaise, and green onions. When mixed well, form 2 balls out of the mixture. Cover and refrigerate 3 to 4 hours, or overnight. Before serving, roll the cheese balls in the chopped pecans.
2 (8 ounce) packages cream cheese, softened
3 tablespoons mayonnaise
1 green onion, chopped
1 cup chopped pecans
In a large skillet fry the bacon. Remove the bacon from the skillet and drain on paper towels. Chop or break the cooled bacon into small pieces. In a medium-size mixing bowl, combine cream cheese, bacon, mayonnaise, and green onions. When mixed well, form 2 balls out of the mixture. Cover and refrigerate 3 to 4 hours, or overnight. Before serving, roll the cheese balls in the chopped pecans.
added February 15, 2011
Seven Layer Taco Dip
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
added February 15, 2011
Fruit Dip
1 small package instant vanilla pudding mix
1 (8 oz.) container Cool Whip, thawed
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
1 cup whole milk
Mix together pudding mix, Cool Whip, cream cheese, powdered sugar and milk. Serve chilled.
1 (8 oz.) container Cool Whip, thawed
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
1 cup whole milk
Mix together pudding mix, Cool Whip, cream cheese, powdered sugar and milk. Serve chilled.
added February 15, 2011
Cheese Chili Bites
1 cup all-purpose flour
1/2 cup finely grated cheddar cheese
1/4 t. salt
1 egg, beaten
1/2 t. dry mustard
1 T. cold water
1/2 t. hot chili powder
1 T. sesame seeds
1 large pinch cayenne pepper
1 T. poppy seeds
1/4 cup butter or margarine
Preheat oven to 400’F. (205’C.). Sift flour, salt and spices into a bowl. Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough. Knead gently on a lightly floured surface. Roll out dough to a 12x6" rectangle. Trim edges. Cut in half lengthwise and transfer to a baking sheet. Brush each half with remaining egg mixture. Sprinkle 1 half with sesame seeds and the other half with poppy seeds. Cut each half in 10 triangles and separate slightly to prevent sticking. Bake in preheated oven 10-12 minutes or until light golden and cooked through. Cool on a wire rack. Store in an airtight container up to 2 weeks.
1/2 cup finely grated cheddar cheese
1/4 t. salt
1 egg, beaten
1/2 t. dry mustard
1 T. cold water
1/2 t. hot chili powder
1 T. sesame seeds
1 large pinch cayenne pepper
1 T. poppy seeds
1/4 cup butter or margarine
Preheat oven to 400’F. (205’C.). Sift flour, salt and spices into a bowl. Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough. Knead gently on a lightly floured surface. Roll out dough to a 12x6" rectangle. Trim edges. Cut in half lengthwise and transfer to a baking sheet. Brush each half with remaining egg mixture. Sprinkle 1 half with sesame seeds and the other half with poppy seeds. Cut each half in 10 triangles and separate slightly to prevent sticking. Bake in preheated oven 10-12 minutes or until light golden and cooked through. Cool on a wire rack. Store in an airtight container up to 2 weeks.
added February 15, 2011
Easy Nachos
1 lb. ground beef
1 can refried beans
1 jar taco sauce
shredded cheddar cheese
shredded Monterey Jack cheese
chips
Brown beef and drain fat. Mix in beans and sauce. Place into an 8 1/2" baking pan. Sprinkle cheese over the mixture. Cover and bake at 350 degrees for 10 minutes. Serve with chips.
1 can refried beans
1 jar taco sauce
shredded cheddar cheese
shredded Monterey Jack cheese
chips
Brown beef and drain fat. Mix in beans and sauce. Place into an 8 1/2" baking pan. Sprinkle cheese over the mixture. Cover and bake at 350 degrees for 10 minutes. Serve with chips.
added February 15, 2011
Holiday Party Meatballs
1 lb. lean ground beef
1 lb. ground pork
4 eggs
4 slices white bread
6 T. grated Parmesan cheese
2 t. parsley flakes
pinch of garlic
salt and pepper
olive oil
water
pasta sauce
In a bowl, combine beef and pork, eggs, cheese and spices. Next take bread and soak it in a dish of water, then thoroughly squeeze the water out of the bread and add bread to the mixture; mix all together well. Shape into small to medium size meatballs and dip fingers in oil to help shape the balls. Place on a greased baking sheet and bake under the broiler until they are golden brown (just a few minutes). Remove from the baking sheet and place on a large party platter, pour a jar or two of your favorite pasta sauce over top of the meatballs and skewer each meatball with a toothpick.
1 lb. ground pork
4 eggs
4 slices white bread
6 T. grated Parmesan cheese
2 t. parsley flakes
pinch of garlic
salt and pepper
olive oil
water
pasta sauce
In a bowl, combine beef and pork, eggs, cheese and spices. Next take bread and soak it in a dish of water, then thoroughly squeeze the water out of the bread and add bread to the mixture; mix all together well. Shape into small to medium size meatballs and dip fingers in oil to help shape the balls. Place on a greased baking sheet and bake under the broiler until they are golden brown (just a few minutes). Remove from the baking sheet and place on a large party platter, pour a jar or two of your favorite pasta sauce over top of the meatballs and skewer each meatball with a toothpick.
added February 15, 2011
Fried Oysters
1 egg, beaten with 2 T. cold water
1 lb. fresh or frozen oysters (or two 12 oz. containers of fresh select oysters, drained)
1 1/2 cup saltine cracker crumbs (I use Ritz Crackers)
vegetable oil
Dip oysters in egg mixture, then roll in cracker crumbs. Fry in hot oil (375 degrees) for about 2 minutes until golden brown, turning once. Drain on a paper towel. Eat and enjoy with favorite cocktail sauce.
1 lb. fresh or frozen oysters (or two 12 oz. containers of fresh select oysters, drained)
1 1/2 cup saltine cracker crumbs (I use Ritz Crackers)
vegetable oil
Dip oysters in egg mixture, then roll in cracker crumbs. Fry in hot oil (375 degrees) for about 2 minutes until golden brown, turning once. Drain on a paper towel. Eat and enjoy with favorite cocktail sauce.
added February 15, 2011
Shrimp Stuffed Cherry Tomatoes
6 medium-sized shrimp, shelled and de-veined
2 T. minced parsley
2 T. minced chives
1 T. lemon juice
1 T. olive oil
pinch of black pepper
1 pint cherry tomatoes
In a medium-size heavy saucepan, bring 2 cups unsalted water to a boil over moderately high heat; add shrimp. Cook 3 minutes or until shrimp turns pink. Drain and cool. Whirl shrimp in a food processor 1 minute. Transfer to a small bowl and mix in the remaining ingredients. Cover and chill in the refrigerator. Slice about 1/3 off the top of each tomato and scoop out seeds with a spoon. Discard seeds. Fill the tomatoes with shrimp mixture. Keep cool until serving time. This is a colorful appetizer.
2 T. minced parsley
2 T. minced chives
1 T. lemon juice
1 T. olive oil
pinch of black pepper
1 pint cherry tomatoes
In a medium-size heavy saucepan, bring 2 cups unsalted water to a boil over moderately high heat; add shrimp. Cook 3 minutes or until shrimp turns pink. Drain and cool. Whirl shrimp in a food processor 1 minute. Transfer to a small bowl and mix in the remaining ingredients. Cover and chill in the refrigerator. Slice about 1/3 off the top of each tomato and scoop out seeds with a spoon. Discard seeds. Fill the tomatoes with shrimp mixture. Keep cool until serving time. This is a colorful appetizer.
added February 15, 2011
Green Eggs and Ham
6 oz. cooked ham, diced
12 hard boiled eggs
1 clove minced garlic
2 T. mayonnaise
1 tomato, peeled, chopped and seeded
1 t. hot sauce
1 ripe avocado, peeled and mashed
2 T. fresh lime juice
Cook ham in skillet on medium heat until light brown. Drain. Cut boiled eggs in half-lengths, remove yolks and mash with a fork; add avocado, garlic, mayonnaise, lime juice and hot sauce. Fold in tomato. Fill egg whites with mixture and top with ham. Make 20 appetizers.
12 hard boiled eggs
1 clove minced garlic
2 T. mayonnaise
1 tomato, peeled, chopped and seeded
1 t. hot sauce
1 ripe avocado, peeled and mashed
2 T. fresh lime juice
Cook ham in skillet on medium heat until light brown. Drain. Cut boiled eggs in half-lengths, remove yolks and mash with a fork; add avocado, garlic, mayonnaise, lime juice and hot sauce. Fold in tomato. Fill egg whites with mixture and top with ham. Make 20 appetizers.
added February 15, 2011
Cheese Balls
2 oz. cream cheese
1/2 lb. Velveeta cheese
1/2 lb. sharp cheddar cheese
3 T. Worcestershire sauce
3 T. red pepper
1/2 t. garlic powder
1/2 t. onion powder
1 box Lipton onion soup mix
Chopped pecans
Grate cheeses. Mix together with other ingredients. Add 1/2 cup nuts; mix well. Then form balls. Chill, then roll in remaining pecans (bacon bits may be substituted).
1/2 lb. Velveeta cheese
1/2 lb. sharp cheddar cheese
3 T. Worcestershire sauce
3 T. red pepper
1/2 t. garlic powder
1/2 t. onion powder
1 box Lipton onion soup mix
Chopped pecans
Grate cheeses. Mix together with other ingredients. Add 1/2 cup nuts; mix well. Then form balls. Chill, then roll in remaining pecans (bacon bits may be substituted).
added February 15, 2011
Mexican Dip
2 - 8 oz. cream cheese
3/4 jar salsa
green olives, sliced
black olives, sliced
lettuce, shredded
tomatoes, diced
Mix cream cheese and salsa together and put in a dip bowl. Layer lettuce, green olives, black olives and tomatoes. Serve with tortilla chips.
3/4 jar salsa
green olives, sliced
black olives, sliced
lettuce, shredded
tomatoes, diced
Mix cream cheese and salsa together and put in a dip bowl. Layer lettuce, green olives, black olives and tomatoes. Serve with tortilla chips.
added February 15, 2011
Sausage Balls
1 lb. hot pork sausage
1 1/2 cups Bisquick
8 oz. cheddar cheese (grated)
Mix well. Roll into marble-size balls. Bake at 400º for 15 to 20 minutes.
1 1/2 cups Bisquick
8 oz. cheddar cheese (grated)
Mix well. Roll into marble-size balls. Bake at 400º for 15 to 20 minutes.
added February 15, 2011
