 |
||||||
 |
||||||
 |
||||||
 |
|
|
|
|
|
|
Asparagus & Feta Canapes
20 slices thin white bread
4 ounces blue cheese
8 ounces cream cheese
1 egg
20 spears canned asparagus — drained
1/2 cup melted butter
Trim crusts from bread and flatten with a rolling pin. Blend cheeses and egg to a workable consistency and spread evenly on each slice of bread. Place an asparagus spear on each slice and roll up. Dip in melted butter to coat thoroughly. Place on cookie sheet and freeze. When firmly frozen, slice into bite size pieces. (If freezing for a future date, place bite size pieces in a freezer bag - do not defrost to cook) Place on cookie sheet and bake at 400 F for 20 min.
Artichoke Spinach Dip
1/4 cup butter
1 (10 ounce) package frozen chopped spinach, partially thawed
1 (14 ounce) can artichoke hearts, drained and chopped
2 (8 ounce) packages cream cheese, softened
2 (16 ounce) containers sour cream
1 cup grated Parmesan cheese
Garlic salt to taste
Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes.
Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm.
Bacon Artichoke Bundles
1 lb. Bacon
3 Jars marinated artichoke hearts; drained
1 Jar spicy brown mustard
Slice strips of bacon in half crosswise. Spread one side of bacon with a thin layer of mustard. Drain artichoke hearts thoroughly and place one piece of artichoke at one end of bacon. (If artichoke hearts are too large, they may be sliced in half before wrapping in bacon. )
Roll and secure with a wooden toothpick. Place rolled bacon strips on a broiler pan, making sure they do not touch each other. Bake in a 375 degree oven for 30-45 minutes, turning once, until bacon is cooked. (This may be done early in the day. ) Drain on paper towels and refrigerate until serving time. Reheat on baking sheet at 350 degrees for 10 minutes or until hot.
Bacon Wrapped Water Chestnuts
2 (8 ounce) cans water chestnuts
2 cups teriyaki sauce
1 pound bacon
Drain chestnuts and place them in a bowl. Cover chestnuts with teriyaki sauce and marinate in the refrigerator for 2 hours or more.
Preheat oven to 350 degrees F.
Remove water chestnuts from refrigerator and drain well. Cut bacon strips in half so that strips are about 3 inches long. Wrap each chestnut with bacon and secure bacon closed with a toothpick. Arrange all wrapped chestnuts on a baking sheet.
Place in oven until bacon is crispy.
Blue Cheese Dip
2 oz. Blue cheese; crumbled
1/2 cup Sour cream
1/2 cup Mayonnaise
Place everything in food processor and process till smooth. Chill.
Serve with celery sticks and Buffalo Chicken Wings
Brown Sugar Smokies
1 (16 ounce) package little smokie sausages
1 pound bacon
1 cup brown sugar, or to taste
Preheat oven to 350 degrees F.
Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
Bake until bacon is crisp and the brown sugar melted.
For healthier appetizer use a slotted broiler pan or wire rack placed on cookie sheet.
Cranberry Cocktail Meatballs
2 pounds ground beef
1 cup cornflake crumbs
2 eggs
1/2 cup chopped, fresh parsley
1/3 cup ketchup
3 tablespoons minced onions
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Sauce:
16 ounces can, jellied or whole cranberry sauce
12 ounces chili sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2” to 3/4” in diameter.
Place in a casserole or baking pan. Heat oven to 300°. Meanwhile in a saucepan, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to slow cooker and keep on low for serving.
Creamy Dill Dipping Sauce
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons chopped fresh dill
1 teaspoon lemon juice
Salt and pepper to taste
In a small mixing bowl, combine sour cream, mayonnaise, dill, lemon juice, and salt and pepper. Cover and refrigerate 1 to 2 hours before serving.
Creamy Horseradish Dip
1 pk (8 oz) softened cream cheese
1/4 c Chopped green onions
1/2 c mayonnaise
1/3 c Horseradish sauce
1/4 c Chopped green onions
1 cn (6 3/4 oz) chunk ham, drained and flaked
Combine cream cheese, mayonnaise and horseradish sauce, mixing until well blended. Stir in remaining ingredients. Chill. Serve with vegetable dippers or chips.
VARIATIONS: Substitute ham with 2 1/2 oz package smoked sliced beef, chopped, or 4 crisp cooked bacon slices, crumbled.
Easy Guacamole
2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
Salt and pepper to taste
Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.
Hummus (EZ)
1 clove garlic
1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon salt
Black pepper to taste
2 tablespoons olive oil
In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.
Mexican Guacamole
3 avocados, peeled and mashed
1 red onion, minced
1 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 green bell pepper, chopped
1 fresh jalapeno pepper, chopped
1/3 cup chopped fresh cilantro
1 lime, juiced
In a medium-size mixing bowl, combine mashed avocados, onion, bell peppers, jalapeno pepper, cilantro, and lime juice. Mix well, cover and refrigerate until you are ready to serve.
Olive Tapenade
20 pitted Kalamata olives, coarsely chopped
1 Tbsp rinsed, drained, and chopped capers
1 tsp fresh lemon juice
2 tsp olive oil
1/2 tsp anchovy paste (optional)
Fresh cracked black pepper
Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper.
Mix well. Refrigerate and use within two weeks.
Use as a spread for sandwiches like panini and muffaletta or as a condiment.
Party Spinach Spread
1 (10 ounce) package frozen chopped spinach
1/3 cup chopped parsley
2 tablespoons chopped onion
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup mayonnaise
Thaw spinach and drain thoroughly, squeezing out extra liquid. Wash parsley; pat dry on paper toweling. In food processor, chop parsley using steel blade. Add spinach and remaining ingredients; pulse until combined. Store in airtight container in refrigerator. Serve with thin wheat crackers, buttery crackers, celery or thin slices of crusty bread.
Pate (EZ)
8 ounces braunschweiger liver sausage
1 (8 ounce) package cream cheese, softened
1 tablespoon minced onion
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
Salt and pepper to taste
In a medium bowl, mix braunschweiger liver sausage, cream cheese, onion, lemon juice, Worcestershire sauce, salt and pepper. Form into a ball shape. Wrap with plastic wrap. Chill in the refrigerator at least 1 hour before serving.
Ranch Dipping Sauce
3/4 cup plain yogurt
1/3 cup mayonnaise
1 (1 ounce) package ranch dressing mix
1 tablespoon chopped fresh parsley
In a medium-size mixing bowl, blend yogurt, mayonnaise, and ranch dressing mix. Mix well with a wire whisk. Cover and refrigerate overnight. Sprinkle with parsley before serving.
Ranch Ham Roll-Ups
2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package ranch salad dressing mix
3 green onions, chopped
11 (8 inch) flour tortillas
22 thin slices deli ham
In a small mixing bowl, beat the cream cheese and salad dressing mix until smooth. Add onions; mix well. Spread about 3 tablespoons over each tortilla; top each with two ham slices.
Roll up tightly and wrap in plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4-in. slices.
Reuben Dip
1 (16 ounce) jar sauerkraut, drained
1 (8 ounce) package cream cheese, softened
2 cups shredded Swiss cheese
2 cups shredded cooked corned beef
1/4 cup thousand island dressing
In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you’re in a hurry, low for longer if you’re not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.
Roasted Garlic Bean Dip
To use dry navy beans, soak them 8 hours, or overnight, then simmer them in a medium saucepan with enough water to cover for approximately 45 minutes, until soft. Enjoy!”
4 medium heads garlic
4 tablespoons olive oil
1 teaspoon dried rosemary
Salt and pepper to taste
1 large sweet onion, peeled and chopped
1 (15 ounce) can navy beans, rinsed and drained
2 teaspoons ground cumin
1/3 cup nonfat sour cream
Preheat oven to 375 degrees F (190 degrees C).
Leaving the cloves intact, remove the outer skin from the garlic. Wrap heads in aluminum foil with 2 tablespoons olive oil, rosemary, salt and pepper.
Bake garlic approximately 45 minutes in the preheated oven, until the skins are easily removed.
In a medium saucepan over medium heat, cook and stir sweet onion with remaining 2 tablespoons of olive oil until soft and lightly browned.
Remove garlic cloves from their skin, and place in a blender or food processor with the sweet onion, navy beans, cumin and nonfat sour cream. Salt and pepper to taste. Blend to desired consistency. Refrigerate until serving. Serve at room temperature.
Salmon Cheese Spread
2 (3 ounce) packages cream cheese, softened
3 tablespoons mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 (7 ounce) can salmon, drained, bones and skin removed
2 green onions, thinly sliced
Crackers
In a mixing bowl, combine the cream cheese, mayonnaise and lemon juice. Add the salt, curry powder, basil and pepper; mix well. Gently stir in salmon and onions. Cover and refrigerate for at least 1 hour. Serve with crackers.
Salmon Spread II
1 (8 ounce) package cream cheese, softened
2 ounces flaked or chopped smoked salmon
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon minced garlic
1/4 teaspoon onion powder
1/4 teaspoon seafood seasoning
1 dash ground black pepper
In a medium bowl, mix together cream cheese, salmon, lemon juice, Worcestershire sauce, garlic, onion powder, seafood seasoning and ground black pepper. Chill in the refrigerator until serving.
Sauerkraut Reuben Balls
1 (8oz.) pkg. cream cheese
2 tsp. dried onion flakes
16 oz. sliced deli corned beef, chopped
1 pkg. (2lb.) Silver Floss® or Krrrrisp Kraut® Sauerkraut, drained
1/2 cup dry bread crumbs or panko
2 eggs, beaten
1/4 cup flour
3/4 cup bread crumbs or panko, divided
Combine cream cheese and onion flakes; add sauerkraut, chopped corned beef, and 1/2 cup bread crumbs. Mix thoroughly. Shape into golf-ball size balls. Roll balls in flour, then dip in eggs, and roll in remaining bread crumbs. Brown in 370˚F oil for 1-2 minutes, or until golden brown. Drain on paper towels.
Servings: 24-30 balls
Sun-Dried Tomato Dip
1 8-ounce package light cream cheese
1/3 cup finely chopped sun-dried tomatoes
1/4 cup plain yogurt
1 tablespoon snipped chives
1 teaspoon TABASCO brand Pepper Sauce
In microwave-safe bowl, stir cream cheese, sun-dried tomatoes, yogurt, chives and TABASCO® Sauce until well blended. Heat mixture on medium in microwave until hot, stirring once. Serve with crisp crackers, bread or vegetables. Makes 1 cup.
Swedish Meat Balls
A crockpot Swedish meat ball recipe with ground beef and seasonings.
2 lb. ground beef
2 eggs
2/3 cup milk
2 Tbsp parsley
1/2 cup oatmeal
1 onion, chopped small
1 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1/2 cup beef broth
Mix together the beef, eggs, milk, parsley, oatmeal, onion, salt pepper, and nutmeg. Shape into small meatballs. Bake on tray in a 450° oven for about 15 to 20 minutes.
Put the meatballs into slow cooker and pour beef broth over top.
Cover and cook on low for 1 1/2 to 2 hours. You can substitute the beef broth with a barbeque sauce of your choice or sweet and sour sauce.
Tomato And Herb Bruschetta
1 1/2 lb. Plum tomatoes, halved, seeded, chopped
1/3 cup Chopped fresh basil leaves
1 tb. Chopped garlic
1 tb. Chopped fresh oregano leaves
1 tb. Balsamic vinegar
1 tb. Olive oil
1 ts. Fresh lemon juice
6 1/2 to 3/4-inch-thick slices -crusty bread, toasted
Mix first 7 ingredients in bowl. Season to taste with salt and pepper. (Tomato mixture can be prepared 2 hours ahead. Let stand at room temperature.) Cut toasted bread in half. Spoon tomato mixture atop bread and serve.