2 cups Bisquick
2 cups shredded sharp cheese
1 roll HOT Jimmy Dean sausage
One fourth cup water
Combine all ingredients until all mixed together well into one large ball. Pinch off one inch pieces, roll them in balls and pop on a greased cookie sheet. Throw in the oven at 350 for 25 min:))
You don't have to use name brand sausage or Bisquick but to me it tastes a lot better. Choice is up to you:) Enjoy!
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2. Cheese Ring
w/ Strawberry Preserves- Kara Carter
1 Lb. Sharp Cheddar Cheese
1 Cup Chopped Pecans
¾ C. Mayo
1 Medium Onion (grated)
1 Clove Garlic (pressed)
½ tsp Tobasco sauce
1 Cup Strawberry Preserves
Combine all ingredients except Preserves.
Mix well, mold into ring. Fill with preserves.
Serve with crackers
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3. Chicken Salad Puffs- Kara Carter
8 Tablespoons Butter or Margarine
1 cup all-purpose flour
4 eggs
1 cup Shredded Swiss Cheese
1 teaspoon salt
1 cup water
Melt butter in boiling water; add flour and salt; stir vigorously (use hand-held electric mixer). Cook and stir until mixture forms a ball that does not separate. Remove from heat and cool slightly. Add eggs and beat vigorously till smooth. Stir in cheese. Drop doung onto parchment-lined cookie sheets using 1 level teaspoon and bake at 400 degrees for 20-22 minutes. Let cool and split filling with homemade chicken salad.
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4. BLT Bites- Kara Carter
16 to 20 cherry tomatoes
1 pound bacon, cooked and crumbled
½ cup mayonnaise or salad dressing
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine the remaining ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours covered loosely with plastic wrap
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5. Holiday Cheeseball- TJ Hutcherson
8 oz Cream Cheese
1/2 c Miracle Whip
1 1/2 c Shredded Sharp Cheddar Cheese
1 Tbsp Grated Parmesan
1/2 c Real Bacon Bits (Hormel or Oscar Mayer, but NOT Bac-O's)
1/2 c Chopped Pecans
Mix everything but pecans together. Form into a ball and roll in pecans. Cover and refrigerate until serving, at least 1 hour.
**A couple of important notes about this...it REALLY makes a difference if you shred your own cheese rather than buying the already shredded stuff! It's worth the extra effort, I promise! And the sharper, the better! Also, after making this about 50 times, it finally dawned on me that I could put all of the ingredients in a gallon ziploc bag and use my hands to squish it all together. MUCH easier and neater! Also, I have NEVER made this and not been asked for the recipe, so you may want to jot it down and make copies if you are taking it to a party! ;o)
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6. Yummy Cream Cheese Ball- Elizabeth Ergle Rinder
2 8oz pkgs of Cream Cheese
1 Lg can crushed pineapple,drained
1/2 bell pepper finely chopped
Chopped Pecans
Strawberry Preserves
Crackers of Choice (Ritz or Captain Wafers..)
Mix cream cheese, pineapple & Bell pepper together. Shape into Ball. Roll Ball w/pecans. Serve w/ Strawberry Preserves over top & crackers.
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7. Wonton Starlights -April Cullum
1 lb Jimmy Dean sausage, cooked, crumbled, and drained
2 cp Mexican blend cheese grated
1 small can chopped black olives
3/4 cp ranch dressing
1 pkg wonton wrappers (found in produce section of gracery store)
Salsa (optional... about 1/2 cp)
Mix sausage, cheese, olives, and ranch dressing. Place wonton wrappers in muffin tins and bake at 350 for 5 mins. Then put small spoonfuls of sausage mix in each wonton wrapper. Bake for 5 more mins.
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8. Jalapeño poppers: Terri English
6-10 jalapeño peppers large size
1 block cream cheese
Pack of bacon
-scoop out inside of peppers
-cut slice of cream cheese and stuff into pepper
-wrap with bacon an secure with tooth pick
-grill til bacon is done :)
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9. Tomato Pie: Andrea Williams
This is a recipe my cousin made for Christmas. Found another recipe and combined the two.
4 medium tomatoes cut into 1/2 in. thick slices
1/2 tsp salt
1/2 cup mayonnaise
3 green onions, chopped
2 tablespoons chopped fresh basil
1 cup shredded parmesan cheese, divided
Frozen Pie shell (I used a Deep Dish 9" pie crust)
1. Preheat oven to 350 (for when the tomatoes and mixture are cooked). Precook the frozen pie shell according to package directions.
2. Place tomatoes in a single layer on paper towel. Sprinkle with salt and let this sit for about 30 minutes. Pat dry with a paper towel. Stir together the next 3 ingredients and 3/4 cup of cheese.
3. Sprinkle 1/4 cup of cheese over the precooked pie crust. Arrange tomato slices over the cheese in the crust. Spread the mayonnaise mixture over the tomatoes.
4. Bake at 350 for 34-37 minutes. Let it cool for about 5 minutes before you serve.
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10. RITZ PIE -Kara Carter
2 Cups Cold Water
1 ¼ Cup sugar
2 tsp. Cream of Tartar
24 Ritz crackers
Spices: Allspice , Cinnamon and Nutmeg
Bring sugar, water and cream of tartar to a boil. Add crackers . (DO NOT STIR) Cook 2 minutes. Add spices.
Pour into unbaked pie shell
Cook until crust gets brown.
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11. Cheese Ball -Stephanie King
2 8oz Cream Cheese
2 Packs of Dried Beef
2 tsp Parsley Flakes
2 tsp Onion Powder
2 tsp Accent
½ tsp Garlic Powder
1½ c Pecans
Mix all ingredients thoroughly. Cut beef into tiny pieces. Put a ½ cup of pecans in mix. Once it is mixed, roll the ball into the remaining pecans. Refrigerate for two hours. Serve with Town House or Ritz crackers.
(I use Carl Buddig beef from the lunch meat section of the store.)
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12.Bacon Parmesan Crackers -Stephanie King
1 Pack of Club Crackers
1 Pack of Bacon
Parmesan Cheese
Line a cookie sheet with crackers. Cover each cracker with a raw strip of bacon. Sprinkle each bacon cracker with Parmesan Cheese. Bake in the oven on 400° until bacon is done.
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13. Celery Snack -Elizabeth Ergle Rinder
8oz cream cheese
Celery
1/2 cup chopped pecans
Mix cream cheese and pecans. Cut Celery stalks in half. Fill each piece of celery with cream cheese mixture. Chill & Serve.
So simple and so addicting!
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14. Celery Snack -Teresa Mathis
8oz cream cheese
Celery
1/4-1/2 cup chopped green olives
Mix cream cheese and olives. Cut Celery stalks in half. Fill each piece of celery with cream cheese mixture. Serve.
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15. Ham Rollups -Jennifer Revell
my FAVORITE finger food that everyone LOVES!!
1 package of ham
1 jar of dill pickles
1 thing of cream cheese
1 thing of toothpicks
take 1 piece of ham and spread the cream cheese(at room tempature so it will spread easier) and add the pickle. Then roll up long ways. Stick 4 toothpicks and cut in between them. So easy and SO GOOD!
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16. Tomato Bacon Cups -Amanda Perkins
(One of my favs...making for tailgating this week since we'll be there early in the a.m...I never use onion and sometimes use different cheeses. You can cut back the mayo to about 1/3 cup.)
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
Bake for 10 to 12 minutes in the preheated oven , or until golden brown.
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17. Pizza Rolls-Elizabeth Ergle Rinder
1-2 packages of crescent rolls
1 pkg of pepperoni
2 cups of mozzarella cheese
Wrap pepperoni and mozz cheese in each crescent roll. Lay on lined & greased baking sheet. Cook according to crescent package.
Can eat as is or serve with pizza sauce.
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18. The Ultimate Stuffed Mushroom -April Cullum
20 fresh mushrooms
3 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped red peppers
14 RITZ Crackers, finely crushed (about 1/2 cup)
2 Tbsp. KRAFT Grated Parmesan Cheese
1/2 tsp. Italian seasoning
Heat oven to 400°F. Remove stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use. Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook and stir until tender. Stir in cracker crumbs, cheese and seasoning; spoon into mushroom caps. Place on baking sheet. Bake 15 min. or until heated through
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19. Cream Cheese Bacon Bites- Stephanie Goff Phillips
This recipe is a great one for tailgating....I made them yesterday while we watched Clemson completely dominate Auburn :)
1 pkg. pillsbury crescent roll
1 80z. cream cheese at room temperature
1/4 of an onion chopped
Real bacon bites
S and P
Mix cream cheese, onion, bacon bites and salt and pepper together in a bowl.
Roll the crescent roll dough out flat. Seperate into two rectangles. Pinch the perforated triangles together to form two rectangles. Spread cream cheese mixture onto both rectangles. Roll both up into a log. Cut the rolls every 1/2 " or so to make pinwheel rounds. Bake at 375 for about 8-10 min or until golden brown.
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20. Cheesy Chicken Pockets -Lindsay Mitchell McCraw
3 cups cooked chicken, chopped
1 (8 oz) package shredded Cheddar cheese (you could use any type you like)
4 ounces softened cream cheese
1 Tbsp Cumin
1 tsp Garlic salt
1/2 tsp pepper
2 cans of crescent rolls
Preheat oven to 400 degrees F.
Spray a Baking Sheet with Pam.In a large bowl combine the chicken, cheeses, and spices. Unroll the crescent rolls onto waxpaper. Pull apart each triangle and place 1 heaping spoonful of chicken mixture in the center of the triangle. Fold the dough over the filling, pressing the edges to seal. Place on baking sheet. Repeat with the remaining crescent rolls and chicken mixture Bake in oven at 400 degrees F for 15 Minutes or until golden brown.
Serve with rice or by themselves…YUM! Kid and Husband approved!
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21. Bacon-wrapped Stuffed Jalapeños- Jarret Willis
Jalapeños
Cream Cheese or Finely Shredded Cheddar Cheese
Strawberry (or your choice) Preserves (optional - see description below)
Cocktail Smokies
Bacon
Cayenne Pepper Powder
Garlic Powder
Onion Powder
Toothpicks
***Tiger Sauce, if you have it***
These always a HUGE hit at parties, get togethers, etc. Take the jalapeños and cut the ends off, slice long-ways, scoop out the seeds (I add some back in because I like them hot...the seeds are what make the peppers hot, so no seeds, no heat), fill with softened cream cheese and strawberry preserves OR shredded cheddar cheese, add a 'Lil Smokey to each if you'd like, then wrap each one in HALF of a strip of bacon, securing with a toothpick. Place them on a non-stick pan (lined with aluminum foil for easy cleanup) and sprinkle them with Cayenne Pepper Powder (a.k.a. Red Pepper Powder), Garlic Powder, and Onion Powder. Finally, if you have Tiger Sauce (you can get it anywhere), drizzle some on top of each just before you take them out of the oven...the sweetness with the heat is AWESOME! Bake them at 425 degrees for 18-20 minutes.
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22. Mexican Cream Cheese Rollups –Melissa Striping
8 oz package softened cream cheese
1/3 cup mayo
2/3 cup chopped green olives
1 small can chopped black olives
6 chopped green onions
1/2 cup salsa of choice
8 (10 in) flour tortillas
Mix cream cheese, mayo, olives, and onions together. Spread in a thin layer on each tortilla. Roll up and chill 1 hr. Slice rollups into 1 in parts. Serve with salsa.
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23. Little SMOKIES -Elizabeth Ergle Rinder
1 pkg. Little Smokies
1 me.d jar grape jelly
1 bottle chili sauce
Mix jelly and chili sauce in saucepan until melted. Pour over Smokies in crock pot and cook til heated. (3-4 hrs on low)
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24. Little SMOKIES - Marian Fern Waide Ray
1 pkg. Little Smokies
1 med jar grape jelly
1 bottle honey bbq sauce
Mix jelly and bbq sauce in saucepan until melted. Pour over Smokies in crock pot and cook til heated through, 3-4 hours on low
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25. Meatballs- Marian Fern Waide Ray
1 pkg of frozen meatballs
1 can crushed pineapple
1 jar bbq sauce
Mix pineapple and bbq sauce and pour over meatballs. Cook in crockpot til heated, 3-4 hours on low
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26. Apple Butter Smokies - Brooke Johnson Wadsworth
1-2 pkgs of smokies
1 jar of Apple Butter
Mix and put in crockpot til warm(3-4 hours on low)
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27. Crockpot Sausage appetizer-April Cullum
Sausage links (sliced) OR Little Smokies sausage
Bottle of BBQ sauce (Maurices is what we typically use if you have access to somewhere to buy this)
Place sausage in crockpot and cover with BBQ sauce. Cook on low 4 hours. Serve as appetizer with toothpicks or as a meal on top of rice/mashed potatoes.
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28. Ham Tortilla wraps -Elizabeth Ergle Rinder
Ham Tortilla roll up
8oz cream cheese
Pkg of knorr veg mix
Sliced ham (lunchmeat)
Mix cream cheese and veg mix. Spread onto tortilla shell. Place ham on top. Roll and cut into little pinwheels.
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29. Pesto pinwheels-Elizabeth Ergle Rinder
1cup mozz cheese
1/3cup pesto
1can crescent rolls
Make crescent rolls one large sheet,pressing all together. Mix pesto and cheese.spread on crescent roll.. Make into one big roll and slice into about 20pieces. Lay cut sides down on baking sheet and bake 375 for 10-15mins
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30. Veggie Pizza -Elizabeth Ergle Rinder
2 pkgs of crescent rolls
1 8oz pkg of cream cheese
1 pkg of dry italian dressing mix
1/2 cup Mayo (dukes is my fav)
Vegs & Cheese for topping
Lay crescent rolls flat, making seamless. Bake until brown(what it says on wrapper). Mix cream cheese, dressing mix and mayo with mixer. Spread onto crust. Top with cheddar cheese and veggies of your choice. I usually use broccoli, tomatoes, bell pepper & carrots...can add pepperonis and such if you'd like...I love just the veggies though.
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31. Mozzarella cheese sticks: -Terri English
(my hubby's fav snack)
Block fresh mozzarella cheese
Italian bread crumbs
3 eggs, beaten
Veggie oil heated ( I use our small fryer for these bc they cook more even)
cut cheese into blocks, about 3 inches long and about 1/2 inch thick
Dip into eggs and then into bread crumbs
I put them in the fridge for ab an hour to chill bc the bread crumbs settle and stick better
Then place in fryer and cook til golden and floating (ab 3 mins)
Easy and yummy!
We dip ours in French and thousand island mixed dressing :)
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32.Cheese Ball –Tracy Keck Mussman
1 C Finely Chopped nuts
2 small pkgs Cream Cheese with chives
2 large pkges cream cheese
1 8oz jar of cheese Whiz
1 Tbls worchester sauce
1 Tbls garlic salt and onion powder
mix everthing together except nuts, shape into 2 balls, roll into chopped nuts and chill.. Ths recipe can be frozen
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33. Paula Deen's Chicken Bacon Wraps (Appetizer) –April Cullum
1 1/4 lbs chicken breasts
1 package sliced bacon
2/3 cup brown sugar
2 tbsp chili powder
Preheat oven to 350. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake for 30 to 35 minutes or until bacon is crisp.
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34. Chili Cheese Slices -Elizabeth Ergle Rinder
1 can crescent rolls
¾ cup no bean chili (Hormel)
¼ cup diced onion
¼ cup sliced black olives
1 cup shed cheddar cheese
Leave crescent rolls as in triangle shape. Cook at 375 for 5 mins on greased, foil lined pan. Mix all other ingredients. Top each triangle with topping. Bake 7 more mins
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35.Buffalo Chicken Wontons- Elizabeth Ergle Rinder
2 chicken breasts, cooked and chopped
1/4 cup buffalo-style hot sauce (or up to 1/2 cup)
1/2 teaspoon chopped garlic
1/4 cup cream cheese
24 wonton wrappers
oil (for frying)
Mix the chicken with the hot sauce and garlic.
Mix in the cream cheese until smooth.
Put about a tsp into the center of a wonton, seal edges using a little water. Keep covered until all wontons are done.
Heat oil and Fry wontons, a few at a time, until lightly brown and crisp.
Serve with bleu cheese or ranch salad dressing for dipping.
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36.Stuffed Bell Pepper Appetizer -Elizabeth Ergle Rinder
8 oz cream cheese
1 cup ched cheese
1t Worcestershire
1/4t salt
½ T milk
3 peppers (yellow, red or green..or 1 of ea)
Mix all ingredients well. Cut tops off of bell peppers and pull out seeds. Fill peppers with filling and refridge over night. Cut into wedges and enjoy! Yummy snack!
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37.Bacon Wrapped Smokies-Samantha James Workman
Two packs of bacon
Two packs of smokies
Bag of brown sugar
Take the pack of bacon, cut it in 3 strips, wrap a strip of bacon around each smokie and stick a toothpick in it.
Once you have all your smokies wrapped, dump in the whole bag of brown sugar.
Put the crock pot on high. Make sure you stir about every 30 minutes to get all the smokies covered in the brown sugar and make sure they cook evenly. In about 45 minutes, or so, the juices of the smokies and bacon will start to make it easier to stir. Let cook for about 3-4 hours
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38.Chocolate-Dipped Pecan Bacon-Jarrett Willis
Bacon
Candiquik Chocolate Dip or any hardening chocolate dip
Pecan Chips
Wax Paper
Cook the bacon as usual, the crispier, the better. Heat and melt the chocolate coating in the microwave per the instructions. When the bacon is done and cooled off, dip half of each piece in the chocolate and immediately roll it around in a bowl of pecan chips. Place them on wax paper to cool and harden.
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39. Soft Pretzels-Angela Farr
**These take a little time but are worth it...taste just like Auntie Anne's soft pretzels. My sister and I made them and they were amazing!
1 cup milk
1 pkg active dry yeast
3 tbsp packed light brown sugar
2 1/4 cups all-purpose flour; plus more for kneading
10 tbsp unsalted butter, plus more for greasing
1 tsp fine salt
1/3 cup baking soda
2 tbsp course salt
1. Warm the milk in a saucepan until its about 110 degrees. Pour into a medium bowl and sprinkle in the yeast. Let the yeast soften, about 2 minutes. Stir in the brown sugar and 1 cup flour with a wooden spoon. Dice 2 tbsp butter and soften, stir into the mix. Add the remaining 1 1/4 cups flour and the fine salt to make a sticky dough. Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly greased bowl and cover with plastic wrap. Let rise in a warm spot until doubled in size, about 1 hour.
2. Preheat the oven to 450 and grease a large baking sheet. Punch the dough to deflate it, then turn out onto a lightly floured surface. Divide the dough into 6 pieces. Roll and stretch each piece with the palms of your hands into a 30-inch rope, holding the ends and slapping the middle of the rope on the counter as you stretch. Form each rope into a pretzel shape.
3. Dissolve the baking soda in 3 cups warm water in a shallow baking dish. Gently dip each pretzel in the soda solution, then arrange on the prepared baking sheet and sprinkle with course salt. Bake until golden, 10-12 minutes.
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40.Spicy Pretzels-Billie Jo Brown
1 ¼ C. Canola Oil
1 tsp. Cayenne Pepper
1 pkg. dry ranch dressing
2 bags pretzels
Mix oil, pepper, and ranch dressing powder together. Put the pretzels in a large container. Pour the oil mixture over the pretzels and shake well.
Continue to shake throughout a 24 hour period.
We love these!!!
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41.Shrimp Tartlets-Billie Jo Brown
8 oz. pkg. cream cheese, softened (may use reduced fat)
1 ½ tsp. Worcestershire sauce
2 tsp. grated onion
1 tsp. garlic salt
1/8 tsp. lemon juice
2 pkgs. (2.1 oz. each) frozen miniature phyllo tart shells
½ C. seafood sauce
30 cooked medium shrimp, peeled and deveined
In a small mixing bowl, combine the first 5 ingredients.
Spoon into tart shells.
Top with seafood sauce and shrimp.
Refrigerate until serving.
Yield: 2 ½ dozen.
*You can mix the seafood sauce in with the other 5 ingredients. We have done this to make preparation easier. ----------------------------
42. Party Ryes-Billie Jo Brown
1 lb. sharp cheddar cheese, grated
1 small onion, grated
½ pkg. real bacon bits*
½ C. mayonnaise
1 Tbsp. Worcestershire sauce
party rye bread
Mix all ingredients together and spread on party rye cocktail bread slices.
Bake at 400* for about 15 minutes.
*You can use 5 to 6 slices of bacon, cooked and crumbled.
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43. chicken cheese ball-Terri English
2 blocks cream cheese softened
1 pk ranch seasoning
1 pk crushed pecans
1-2 cans chicken
Mix all ingredients, minus the nuts
Form into 2 balls or 1 large ball
Roll in nuts to top
Refrigerate for a few hrs and serve w crackers
(I like to use the chicken biscuit crackers)
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44.Ham and cheese crescent roll-ups ( easy and the kids love them! ) -Amanda Himsey Derrick
1 can crescent rolls
8 thin slices cooked ham
4 thin slices cheddar cheese, cut into 4 strips
heat oven to 350. Separate dough into 8 triangles. Place 1 piece of ham on triangle and 2 slices of cheese down center of ham. Fold in edges of ham to match shape of triangle. Roll up crescent and place tip down on cookie sheet. Bake 15 to 20 min or until golden brown.
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45. English Muffin Pizzas -Leigh England Leviner
Cook Time: 5 minutes, Total Time: 15 minutes
, Ingredients: Thomas whole wheat english muffins, ragu pizza sauce, shredded part skim mozzarella cheese, turkey pepperoni.
Preparation: Split english muffins open and place two halves on the tray of a toaster oven or baking sheet. Top each half w/ 1 and 1/2 Tbsp of pizza sauce, spreading to w/in 1/2 inch of the edges. Sprinkle mozzarella evenly over the pizza sauce on each half. Top w/ a few turkey pepperoni slices on each half. Bake for 4 to 6 minutes at 350 degrees in a toaster oven or regular oven, or until cheese is golden brown and bubbly! Wa-La!!
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46. Pizza Biscuits -Brittany Morgan Pate
Cut up canned biscuits.
Chopped pepperoni
Sausage
Mozarella cheese
(Or whatever you want in them!)
Roll into balls, bake in muffin pan (what I use) at 350 for 15 mins.
Dip in Pizza sauce. Enjoy! :)
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47. Greek Salsa –Dawn Moyer
1 8 ounce block of feta cheese crumbled
1 jar of kalamata olives sliced drained
1 carton fresh grape tomatoes halved
1/3 tube basil (found in produce section) or fresh basil chopped
oil and vinegar; salt and pepper
Serve with pita chips
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48. Spiderweb Nacho Spread –Samantha James Workman
•Bean Layer
•2 cans (16 oz each) lowfat refried black or pinto beans
•1/4 cup chopped cilantro
•2 Tbsp lime juice
•1 Tbsp hot Mexican chili powder
•1 tsp minced garlic
•3 large plum tomatoes, sliced
•Middle Layer
•1 1/2 cups thick and chunky salsa
•1 cup (4 oz) shredded Mexican cheese blend
•Guacamole Layer
•4 ripe Hass avocados
•3 Tbsp lime juice
•2 Tbsp minced red onion
•2 large jalapeno chiles, seeded and minced
•1 tsp salt
•Web
•1 cup reduced fat sour cream
•Decoration: a clean plastic toy spider
•Serve with: blue, yellow, red corn tortilla chips
1.Bean Layer: Scrape the mixture onto a 12- to 14-in. round serving plate and smooth into a 10-in. circle with a spatula. Arrange tomato slices around edge of bean layer to make a border.
2.Drain salsa in a strainer to get rid of excess juice. Spread over bean mixture, leaving some of the bean layer showing around the edge. Sprinkle cheese over salsa, leaving some of the salsa layer showing.
3.Guacamole: Halve avocados; remove seeds and spoon flesh into a medium bowl. Add lime juice, onion, jalapeños and salt, and mash until fairly smooth. Spoon over cheese layer and spread into an even layer.
4.Place sour cream in a ziptop bag; seal bag and snip a small tip off one corner. Pipe a spiderweb design over guacamole and onto the plate. Decorate with toy spider. Serve with tortilla chips.
5.You can make 4 hours ahead, cover and refrigerate.
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49.Candy Corn Popcorn balls-Melissa Stripling
•1/2 stick (2 ounces) butter
•4 cups miniature marshmallows
•1 bag plain popped popcorn (12 cups popped)
•1 tsp vanilla extract
•1/4 tsp salt
•1.5 cups candy corn
Preparation:
1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place the popped popcorn and the candy corn in a large mixing bowl and set aside.
3. Place the butter in a microwave-safe bowl and microwave for 30-45 seconds to melt it. Add the marshmallows, and microwave for an additional 90 seconds to melt them. The marshmallows might not look melted at the end of this time, but once you stir them, they should liquefy. Stir to blend the butter and marshmallows, then add the vanilla and salt and stir until the candy is well-mixed.
4. Pour the marshmallow mixture over the popcorn and candy corn, and stir until they are thoroughly combined. Allow the mixture to sit for a minute, to cool down the hot marshmallow.
5. Spray your hands with nonstick cooking spray, and scoop up a handful of popcorn. Press it firmly between your hands, forming a ball shape. Make sure that the balls are compact; loosely formed popcorn balls easily fall apart. If the balls don’t form at first, allow the mixture to sit for another minute, this seems to help them hold together.
6. Place the popcorn balls on the prepared baking sheet and allow them to firm up at room temperature. Store the popcorn balls in an airtight container in a cool, dry room.
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50. Chipotle Chicken Wontons-Elizabeth Ergle Rinder
24 wonton wrappers
1 cup shredded cheddar-Jack cheese (or other favorite cheese)
1 cup cooked chicken, shredded
1/2 cup roasted red bell peppers, diced (from the jar works well!)
1 cup favorite salsa (I love Pace medium)
1/2 tsp. chipotle powder
1/2 cup chopped green onions
Preheat oven to 350F degrees.
Fit 1 wonton wrapper into each of 24 mini muffin cups coated with cooking spray, pressing the wrappers carefully but firmly into sides of cups. Bake at 350º for 5 minutes or until lightly browned. Keep wontons in muffin cups.
Combine remaining ingredients in a medium-sized bowl. If it’s fairly juicy (depending on your salsa), it’s helpful to drain out some of the liquid before moving on.
Then add a pinch (about 1/2 Tbsp.) of cheese into each wonton cup, followed by about 1 Tbsp. of the chicken mixture. Then top each wonton with another pinch of cheese. Bake at 350º for 6 minutes or until cheese melts. Remove from muffin cups. Serve immediately.
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51. Fried Pickles / Banana Peppers-Angela Farr
3 cups dill pickle chips or banana peppers, drained
1 1/2 cups flour
2 tsp salt
2 tsp pepper
2 eggs
1/4 cup water
2 cups veg oil
2 cups Panko bread crumbs
Combine flour, salt and pepper in a dish and mix well. Put the bread crumbs in a separate pie pan. In a shallow bowl, whisk the eggs and water together. Heat the oil to approx 350. Roll the pickles / banana peppers in the flour, 3/4 cup at a time, coat all sides. Drop the pickles / peppers in egg wash to wet them, then dredge in bread crumbs. Drop in hot oil, separating them with a slotted spoon. Flip and move around as they cook (2-3 minutes) until golden brown. Remove and place on a paper towel to drain.
*Use can use any kind of pepper...my husband and I like pickles and banana peppers but it is also good with jalapenos. This is always a hit :)
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52. Cream cheese wontons-Kimberly Mills McCulloch
This is a quick and easy appetizer/finger food that's easy on your wallet and oh so worth the 20 minutes it takes to make. Enjoy and share!
2 packages cream cheese (room temperature)
1 package wonton wrappers
Vegetable or Canola oil
Salt and pepper (optional)
(You can add any additional items you choose...crab meat, garlic salt, green onions, or whatever you can come up with!)
Heat oil about a half inch to an inch deep in a pan until it reaches 325'F or until you see the oil start to move around.
While the oil is heating up, stir in all the ingredients you choose with the cream cheese. Take a wonton square and place a teaspoon size amount of your cream cheese mixture in the middle of it. Dip your fingers in water and rub along each side of the wonton square. Then take one corner and fold it up to the corner across from it so that it makes a triangle and then push the 2 sides together so that everything sticks and is closed up.
(Keep a damp paper towel layed across the wontons you aren't using yet so that they don't dry out)
When the oil is at the correct temperature gently place several wontons in it.
BE CAREFUL: it only takes 30-60 seconds on each side and they will easily burn if you're not watching!
When edges are slightly brown and both sides are crisp, take them out and place on a paper towel to absorb any extra grease. They will continue to cook for about 20 seconds after they are out so don't wait too long :)
These are best served right after making and go great with dips or alone!
Happy eating everyone!
If you're wondering where to get the wonton wraps they are at Walmart in the produce section where they keep the guacamole, tofu, salsas, and dips.
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53. Meatballs- Cynthia Price Scott
Russian dressing
apricot jelly
chopped Pineapples
Frozen Meatballs
Mix and pour over meatballs. Cook on low 2-3hrs
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54. Meatballs- Cynthia Price Scott
Cocktail sauce
Sweet Baby Rays Barbeque sauce
Frozen Meatballs
Mix and pour over meatballs. Cook on low 2-3hrs
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55. Meatballs-Brittany Freeman
Heinz chili sauce
Ocean spray cranberry sauce
Frozen meatballs
Mix and pour over meatballs. Cook on low 2-3hrs
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56. Meatballs-Ivey Byers Carroll
chili sauce
grape jelly
Frozen meatballs
Mix and pour over meatballs. Cook on low 2-3hrs
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57. Bread and Butter Pickles –April Cullum
12 cucumbers
6 onions (small - about 1 in. in width)
2 cps sugar
1 tsp tumeric powder
1 tsp corn starch
2 tsp mustard seed
1 tsp ginger
12 tsp black pepper
2 tsp celery seed
2 cups vinegar
Watch, peel, and slice cucumbers and onions. Let these stand in salt water 2 hours (about 1/2 cup salt). Bring sugar, cornstarch, spices, and vinegar to boil and boil 1 min. Add the cucumbers and onions, heat thoroughly and pack in sterile pint jars while hot.
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58. PARMESAN OLIVE APPETIZERS -Elizabeth Ergle Rinder
1 can Pillsbury crescent rolls
1/2 c. grated Parmesan cheese
24 lg. stuffed green olives
Separate dough into triangles. Roll out and cut each into 3 smaller triangles. Sprinkle cheese over one side of dough and place 1 olive on top of each triangle. Roll up. Bake on greased cookie sheet 10-14mins.
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59. Choc Chip cheese ball -Courtnay Ford Reese
1 8oz crm cheese
1/2 cup butter, softened
3/4 cup powdered sugar
2 TBSP brown sugar
1/4 tsp vanilla
3/4 c mini choc chips
3/4 finely chopped pecans
In a bowl, mix crm chs and butter until smooth. Mix in powdered sugar, brn sugar and vanilla. Stir in choc chips. Cover and chill in frig for 2 hours. Shape chilled crm chs mixture into a ball. Wrap in plastic and chill in frig for 1 hour. Roll the cheese ball in finely chopped pecans before serving. Serve with vanilla wafers or graham crackers. DELISH!!!!
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60. Italian Cheese Ball-Elizabeth Ergle Rinder
8 ounces cream cheese,
1 envelope Italian style dry salad dressing mix
1/2 cup sour cream
1 1/2 cups shredded sharp cheddar cheese (or more)
Mix all ingredients. Refrigerate. Roll into a ball.
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61. Spinach Artichoke Feta Ball-Elizabeth Ergle Rinder
1 (10 ounce) box frozen spinach, chopped, thawed and squeezed dry
1 (4 ounce) package crumbled feta cheese
1 (8 ounce) package cream cheese
1 (4 ounce) can artichoke hearts, chopped (remove leaf tips)
1 packet of ranch salad dressing mix
2 teaspoons garlic, finely diced
In a large bowl, mix together the spinach, feta and cream cheese, artichokes, dressing mix and garlic. Combine with clean hands until well blended. Form the mixture into a log or ball shape, then place on a serving plate.
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62. Puppy Chow-Billie Jo Brown
1 stick of margarine
3/4 cup of creamy peanut butter
1 12 oz. bag of milk chocolate chips
1 12 oz. box of corn chex or rice chex cereal
2 cups or more of powdered sugar
In a medium saucepan, melt the margarine, peanut butter, and chocolate chips on medium to medium-low heat. Keep stirring so it won’t burn. (You can use the microwave). Pour the cereal into a large bowl. Pour the melted mixture over the cereal and gently mix well. Then pour the mixture onto a large shallow baking sheet or pan to cool. When the mixture cools, pour about half of it into a large Ziploc bag containing about 2 cups of powdered sugar. Gently shake the bag until the mixture is coated. Then pour the other half of the mixture into the bag and shake. You may have to add more powdered sugar. Eat and enjoy!
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63. Strawberry Cream Cheese Ball-Elizabeth Ergle Rinder
16 ounces cream cheese
1 stick(1/2 cup) real butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
3/4 cup confectioners' sugar
1 cup chopped fresh strawberries
1 cup graham cracker crumbs
Soften cream cheese and butter. Beat well. Cream in brown sugar and confectioners' sugar. Add vanilla extract. Fold in strawberries. Refrigerate in a bowl for 3 hours.
Form into a ball, then roll in crushed graham cracker crumbs.
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64. Crab Puffs-Lisa Mosley-Brantley
3 - 4 pieces of imitation crab meat, shredded
2 8oz packages of cream cheese, softened
1/2 onion FINELY chopped
1 tbsp minced garlic
2 tsp parsley flakes
1 package of won ton or egg rolls wrappers (I prefer the won ton wrappers)
oil for frying
Combine first 5 ingredients in a large mixing bowl and mix until well blended.
Heat oil to 350 to 375 degrees.
Place a small amount of mixture into the middle of each wrapper and fold over to make a triangle. Use a dab of water around the edges and pinch to seal.
Drop 5 or 6 at the time into the oil. When they float use a fork to turn them over for another 30 seconds or so. They will continue to brown after you've removed them from the oil, so try a test 1 in the beginning to adjust your cooking time.
Great with sweet & sour sauce!
*Can chill filling and use as a dip
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65. Cheese and Sausage Appetizer-Cynthia Tarvin Ergle
•1 pound shredded Cheddar cheese, room temperature
•1/2 pound butter or margarine, softened
•2 cups all-purpose flour
•1/2 teaspoon salt
•1/2 teaspoon black or cayenne pepper
•8 ounces pork sausage, cooked and drained
1.In large mixer bowl, combine cheese, butter, flour, salt and pepper. Beat with electric mixer on medium-low speed. Stir in cooked sausage. Form dough into 1-in. balls; place on ungreased baking sheet. Bake at 400 degrees F for 15-20 minutes or until light golden brown. Serve warm or cold. Store in refrigerator or freezer.
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66. Ham and Cheese Pinwheels-Erica Rains Johnson
1- 8 oz. cream cheese, softened
1- lb of deli shaved ham
2- cups shredded cheese
Large Tortillas
Leaf Lettuce
Mix cream cheese and shredded cheese together. Spread generously onto tortillas and layer leaf lettuce and ham slices. Roll up tightly and wrap with plastic wrap. Refrigerate for at least 2 hours and slice into 1 1/2 inch slices.
*I've also had this w/ a Ranch/Italian Dressing Mix pack. ---------------------------------------
67. Crunchy Nacho Dogs-Samantha James Workman
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4 slices (3/4 oz each) American cheese
4 hot dogs
1 tablespoon milk
1/2 cup crushed nacho cheese-flavored tortilla chips
1 Heat oven to 375°F. Lightly grease cookie sheet.
2 If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3 Place cheese slices on rectangles; place hot dog in center of each. Fold short sides of dough over hot dogs; roll up each. Press edges to seal. Brush rolls with milk; roll in crushed chips. Place rolls, seam side down, on cookie sheet.
4 Bake 15 to 22 minutes or until deep golden brown. If desired, serve with ketchup, salsa or sour cream. -----------------------------------------
68. Crescent Mummy Dogs-Samantha James Workman
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 1/2 slices American cheese, quartered (2.5 oz)
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired 1 Heat oven to 375°F.
2 If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
3 With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).
4 Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.
5 Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face.". -------------------------------------
69. Bacon Wrapped Apple Chedder Rolls-Samantha James Workman
1 to 2 Granny Smith apples, cut into 16 (1/4-inch) slices
1 tablespoon packed brown sugar
Dash salt
1 can Pillsbury® refrigerated crescent dinner rolls
8 slices (1/4 inch) extra-sharp Cheddar cheese, cut in half (from 8-oz block)
16 slices packaged precooked bacon
1 Heat oven to 375°F. Line cookie sheet with nonstick foil, parchment paper or silicone baking mat. (Some cheese will melt out during baking so this will make cleanup easier.)
2 In medium bowl, toss apple slices with brown sugar; sprinkle with salt.
3 On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
4 Place 1 cheese slice on shortest side of each dough triangle; top each with 1 apple slice. Fold sides of dough triangle up slightly; wrap dough around apple and cheese.
5 Wrap 1 bacon slice around outside of each dough roll-up, making sure ends of bacon are on bottom and slightly tucked in. Place on cookie sheet.
6 Bake 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm..
Raw bacon doesn’t work because it won’t have enough time to cook. You need to use precooked for this recipe to work. Precooked bacon can be found at the supermarket.
If you precook your own bacon, make sure you don’t cook it until it’s crispy. You want it to be pliable so it can wrap around the dough. ----------------------------------
70. Bacon and Cheese Crescent Pizza-Samantha James Workman
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
6 slices (1 oz each) Cheddar cheese
6 slices (1 oz each) mozzarella cheese
16 slices cooked bacon
1 medium plum (Roma) tomato, thinly sliced
1 Separate or cut dough into 2 long rectangles (if using crescent rolls, press perforations to seal). Place on ungreased cookie sheet; press into 12x8-inch rectangle. Bake at 375°F 6 minutes.
2 Top with 3 slices each Cheddar and mozzarella cheese, bacon, tomato and remaining cheese slices.
3 Bake 6 to 8 minutes longer. ----------------------------------
71. Sweet-and-Sour Shrimp Puffs-Samantha James Workman
3 tablespoons cream cheese spread (from 8-oz container)
1 teaspoon soy sauce
1/4 teaspoon ground ginger
1/2 teaspoon finely chopped garlic
1 can (8 oz) Pillsbury® refrigerated butter flake crescent dinner rolls (8 rolls)
16 uncooked deveined peeled large shrimp (about 1/2 lb), thawed if frozen, tails removed, if desired
3 tablespoons sesame seed
1/3 cup SMUCKER'S Apricot Preserves
Heat oven to 375°F. Spray cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside.
Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about 1/2 teaspoon cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point.
Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet.
Bake 16 to 21 minutes or until golden brown.
In small microwavable bowl, microwave preserves uncovered on High about 20 seconds or until melted. Gently spread 1 teaspoon melted preserves over each puff to glaze. Cool 5 minutes. Serve warm. ----------------------------------
72. PB & J Pinwheels-Cynthia Tarvin Ergle
Ingredients
•1 cup Butter Flavor All-Vegetable Shortening
•1 cup Creamy Peanut Butter
•3/4 cup granulated sugar
•3/4 cup firmly packed light brown sugar
•2 eggs
•1 teaspoon vanilla extract
•2 1/2 cups all-purpose flour
•1 teaspoon salt
•1 teaspoon baking soda
•1/2 cup Red Raspberry Jam
•2/3 cup finely chopped peanuts
Directions
1.Cut parchment paper to line 17 x 11-inch pan.
2.Combine Butter Flavor shorting, peanut butter, granulated sugar and brown sugar in a large bowl. Beat with electric mixer at medium speed until well blended. Beat in eggs and vanilla. Combine flour, salt and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended.
3.Press dough out to edges of paper and spread with jam to within 1/2-inch of edges. Lift up long side of paper. Loosen dough with spatula. Roll dough up jelly-roll fashion. Seal seam. Sprinkle nuts on paper. Roll dough over on nuts. Press on any extra nuts. Wrap in paper. Place in plastic bag. Refrigerate overnight.
4.Heat oven to 375 degrees F. Line baking sheet with foil or parchment paper.
5.Unwrap dough. Cut into 1/2-inch slices. Place 2 inches apart on prepared baking sheet.
6.Bake at 375 degrees F for 10 to 12 minutes or until set. Cool about 5 minutes on baking sheet before removing to new foil. If desired, top with additional jam before serving. ---------------------------------------------
73. Bacon-Cheddar Pinwheels-Samantha James Workman
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons ranch dressing
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled
1/2 cup finely shredded Cheddar cheese (2 oz)
1/4 cup chopped green onions (4 medium)
Heat oven to 350°F.
If using crescent rolls: Unroll dough; press each into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press each into 12x8-inch rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm. --------------------------------------------
74. Swaddled Peppers-Samantha James Workman
4oz. cream cheese (from 8-oz. pkg.), softened
1 teaspoon grated lime peel
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice
8 fresh whole jalapeño chiles
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1/4 cup butter or margarine, melted
4 oz. fresh Parmesan cheese, grated (1 cup)
1 Heat oven to 375°F. Spray cookie sheet with cooking spray. In small bowl, mix cream cheese, lime peel, cilantro and lime juice until well blended; set aside. Carefully remove stems from chiles; cut each in half lengthwise.* Remove and discard seeds.
2 Unroll dough on cutting board; separate into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.
3 For each appetizer, spoon 1 teaspoon cream cheese mixture into chile half; place chile, cream cheese side down, on dough triangle with point of chile near top point of triangle. Wrap sides of triangle up over chile; pinch to seal. Bring point of triangle down over end of chile to cover; pinch to seal.
4 In separate shallow dishes, place melted butter and Parmesan cheese. Dip each dough-wrapped chile into butter; roll in cheese to coat. Place on sprayed cookie sheet.
5 Bake at 375°F. for 10 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm..
*Handle jalapeño chiles carefully, as their oil can cause burning. If possible, use food-safe plastic gloves when working with the chiles.
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75. Easy Crescent Muffuletta-Samantha James Workman
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4 oz thinly sliced ham
3 oz thinly sliced salami
1/3 cup chopped roasted red bell peppers, well drained, optional
4 slices (1 oz each) provolone cheese
1 Unroll dough and press into 13x9-inch rectangle on ungreased cookie sheet; (if using crescent rolls, press perforations to seal).
2 Layer ham, salami, roasted peppers and cheese down center of rectangle. Fold short and long sides of dough over filling; pinch edges to seal. Place seam side down on cookie sheet.
3 Bake at 375°F 14 to 18 minutes.
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76. Baked Spinach Dip Mini Bread Bowls-Elizabeth Ergle Rinder
13.3 oz roll of refrigerated french bread loaf (I used Simply Pillsbury)
2 Tablespoons extra virgin olive oil
2 Cups baby spinach, coarsely chopped ( I use 2 cups of frozen spinach, thawed and juice squeezed out)
1 clove fresh garlic, minced
3 oz softened cream cheese
1/2 Cup sour cream
2 T shredded Parmesan cheese
1/8 t chili powder
1/8 tGarlic Salt
1/8 t Sea Salt
1/8 tpepper
1/3 Cup shredded mozzarella cheese
1. Preheat oven to 350\. Spray 10 muffin cups with non stick cooking spray. Unroll package of french bread loaf and slice into 10 equal size slices, about 1 inch thick. Press each slice into about a 3 inch round, I did this by pressing in between my hands. Press into the bottom and up sides of the muffin cup. Set aside.
2. Heat oil in medium skillet over medium heat. Cook and stir spinach, then add garlic, cook and stir for another minute then turn heat off.
3. Place cream cheese, sour cream, cooked spinach and garlic, Parmesan Cheese, Chili Powder, garlic salt, salt and pepper into a medium bowl. Mix until well combined. With a medium cookie scoop, scoop dip into each of the centers of bread bowls. Top evenly with shredded cheese and bake for 15-17 minutes until just turning brown on edges. Remove and let cool for 3-5 minutes before removing from oven.
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80.
Louise Mcmahan
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•1 teaspoon Dijon or yellow mustard
•1 teaspoon caraway seeds (optional)
•2 1/2 cups shredded Swiss cheese
•1 teaspoon spicy brown mustard (optional)
•1 1/2 cups all-purpose flour
•10 tablespoons butter or margarine, melted
Directions
Preheat oven to 350F. Combine sausage and sauerkraut in large bowl; form mixture into approximately 40 1-inch balls. Place on ungreased baking sheet; bake 15 minutes. Drain on paper towels; cool slightly. Increase oven temperature to 400F. To prepare dough, combine cheese, flour, butter, mustard and caraway seeds, if desired; mix well. Press 2 teaspsoons of dough firmly around each sausage ball, dough handles easiest when warm. Bake on ungreased baking sheet 15 minutes or until light golden. Serve hot with spicy brown mustard for dipping, if desired. Refrigerate leftovers. FOOTNOTE: Sausage balls may be prepared, covered and refrigerated after wrapping with dough, then baked just beforeserving. Or, sausage balls can be stored in a resealable plastic bag and frozen up to 1 month.
•1 cup Monterey Jack Cheese, shredded
•1 cup Cheddar Cheese, shredded
•1/2 cup Ranch Dressing
Directions
Preheat oven to 350F. Crumble sausage into medium skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain sausage. Spray mini muffin tins and insert won ton wrappers to form a small cup. Bake 5 minutes in preheated oven. Allow wrappers to cool. Mix sausage, cheeses and ranch dressing together. Fill won ton wrappers. Bake for 10 minutes or until bubbly.
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•1 can tomato sauce (15 oz)
•1/2 cup frozen corn
•2 teaspoons Worcestershire sauce
•3 cups cooked rice
Directions
In a nonstick skillet over medium heat, cook sausage and peppers until sausage is browned. Add tomato sauce, corn and Worcestershire sauce. Bring to a boil, cover and reduce heat to low. Simmer 15 minutes or until sausage is fully cooked. Serve over hot rice.
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80.
1 loaf Pepperidge Farm white, thinly sliced bread
12 oz can asparagus spears, drained.
Beat together cheeses and egg. Remove crusts from bread. Flatten each slice of bread with a rolling pin. Spread each bread slice with about 1 ample tbsp creamed mixture and roll around each asparagus spear. Cut each asparagus rolls into 3 pieces. Place on greased baking sheet, making sure they don't touch each other. Bake uncovered at 350 for 20 mins.
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81.Chex Pumpkin Pie Crunch-TJ Hutcherson
1/4 cup brown sugar
1 tablespoon pumpkin pie spice
1/4 cup butter
2 teaspoons vanilla
2 cups Cinnamon Chex® cereal
2 cups Wheat Chex® cereal
2 cups Honey Nut Chex® cereal
8 oz pecans
Do-Ahead
To ease the load of last-minute prep, make the mix up to 2 weeks ahead and store in an airtight container.
1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.
1 tablespoon pumpkin pie spice
1/4 cup butter
2 teaspoons vanilla
2 cups Cinnamon Chex® cereal
2 cups Wheat Chex® cereal
2 cups Honey Nut Chex® cereal
8 oz pecans
Do-Ahead
To ease the load of last-minute prep, make the mix up to 2 weeks ahead and store in an airtight container.
1. In small bowl, mix brown sugar and pumpkin pie spice; set aside. In small microwave-safe dish, microwave butter on High about 30 seconds or until melted. Stir in vanilla. In large microwavable bowl, mix all cereals and pecans. Pour butter mixture over cereal mixture, stirring until evenly distributed. Add sugar and spice mixture and stir until coated.
2. Microwave uncovered on High 5 minutes or until mixture begins to brown, stirring every minute. Spread on wax paper or a cookie sheet to cool. Store in airtight container.
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82. Chex Mix-TJ Hutcherson
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1. In large microwavable bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir until evenly coated.
2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Oven Directions Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.
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1 clove garlic, finely chopped (or minced garlic as a substitute)
French bread/baguette, toasted with some butter and cut into 16 slices (I buy the already sliced kind or just get party ryes)
Stir together tomatoes, basil, olive oil and garlic.
Spoon mixture onto toasted bread slices. Serve immediately.
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1 tsp balsamic vinegar
6-8 fresh basil leaves, chopped
S&P to taste
French baguette
1/4 cup olive oil
Parboil (This just means to barely put boil tomatoes so that they retain their color) the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. Cut them in halves or quarters and remove the seeds and juice from their centers. Cut out and discard the stem area. **Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.
Turn on the oven to 450°F to preheat. While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.
Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Toast on the top rack of your oven. Toast for 5-6 minutes, until the bread just begins to turn golden brown.
OR
Toast on a griddle for 1 minute on each side (without coating in olive oil). Drizzle half a teaspoon of olive oil on each slice.
**This is yummy with feta and/or Parmesan cheese sprinkled on top. Serve on top of a plate drizzled with chocolate or drizzle a small amount of chocolate over the slices if desired.
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1 (17.5 ounce) package frozen puff pastry, thawed
1 egg yolk, beaten with 1 teaspoon water
Preparation:
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, blend green onions, feta cheese and beaten egg.
Cut pastry into 3 inch squares. Place a large spoonful of feta mixture in the center of each square.
Moisten edges with water, and fold pastry over filling to form a triangle.
Press edges together firmly with a fork to seal.
Lightly brush pastries with the egg yolk and water mixture.
Bake for 20 minutes in the preheated oven, or until golden brown.
Serve warm or at room temperature.
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• 1/4 cup brown sugar, or to taste
1. Preheat the oven to 325 degrees F (16
2. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
3. Bake for 40 minutes in the preheated oven, until the sugar is bub
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87.Apple nachos- Amanda Parr
Just spear apples and arrange on tray. Sprinkle cinnamon over apples. Drizzle caramel and marshmallow creme, then place semi sweet chocolate chips to top it off! So delicious! I was worried it would be too sweet but the green apples and cinnamon countered the rest of the sweets. :)
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4slices OSCAR MAYER Bacon, cooked, crumbled
1/2cup KRAFT Shredded Sharp Cheddar Cheese
1Tbsp. chopped fresh parsley
HEAT oven to 350°F.
Remove stems from mushrooms; discard or reserve for another use.
Mix remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.
Bake 18 to 20 minutes or until heated through
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Louise Mcmahan
Spread p-nut-butter on 1 cracker and top with another.
Dip into melted chocolate--Lay out on wax paper to dry.
I always do a plate ful of Crackers before dipping so the chocolate doesn't
get too thick---if too thick add a little paraffin wax.
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90.Peanut butter ball-Anna Bridges
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar
3/4 cup creamy peanut butter (not all-natural)
3 tablespoons packed brown sugar
3/4 cup milk chocolate chips
3/4 cup peanut butter chips
Graham cracker sticks, teddy grahams, and/or apple slices for dipping
Directions:
Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.
Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.
Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.
Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.
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91. Buffalo Chicken Cheese Balls! -Donna Bishop
Shred chicken, to the bowl add broth, egg(s), hot sauce & garlic powder. Mix it up & shape like meatballs. Roll balls in egg then flour then panko bread crumbs & fry in a lil oil til golden brown. Mmmmm! I make my own sweet but spicy wing sauce using Light Karo, Chicken broth, garlic powder, hot sauce or tabasco sauce & some red pepper flakes or if I have it, some chipotles. MMmmm!
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar
3/4 cup creamy peanut butter (not all-natural)
3 tablespoons packed brown sugar
3/4 cup milk chocolate chips
3/4 cup peanut butter chips
Graham cracker sticks, teddy grahams, and/or apple slices for dipping
Directions:
Beat cream cheese, powdered sugar, peanut butter and brown sugar in large mixer bowl until blended.
Spoon onto a large piece of plastic wrap; bring up all four corners and twist tightly forming into a ball shape.
Freeze for 1 hour 30 minutes or until firm enough to keep its shape. Place peanut butter and chocolate chips in flat dish. Remove plastic wrap from ball and roll ball into morsels to completely cover, pressing morsels into the ball if necessary.
Place ball on serving dish; cover and freeze for 2 hours or until almost firm. (Can be made ahead. If frozen overnight, thaw at room temperature for 20 to 30 minutes before serving.) Serve with graham cracker sticks, teddy grahams, or apple slices for dipping or spreading.
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91. Buffalo Chicken Cheese Balls! -Donna Bishop
Shred chicken, to the bowl add broth, egg(s), hot sauce & garlic powder. Mix it up & shape like meatballs. Roll balls in egg then flour then panko bread crumbs & fry in a lil oil til golden brown. Mmmmm! I make my own sweet but spicy wing sauce using Light Karo, Chicken broth, garlic powder, hot sauce or tabasco sauce & some red pepper flakes or if I have it, some chipotles. MMmmm!
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92.Caramel Praline-rissa j.keller
Ingredients
2 cups granulated sugar
1 cup evaporated milk
1 cup granulated sugar
1 ½ teaspoons vanilla
2 ½ cups pecans (chopped, may use plain or toasted)
2 tablespoons butter
Directions
1.Place 2 cups sugar & milk in a lrg saucepan. Cook slowly, stirring often.
2.At the same time, put other cup of sugar in a 2nd saucepan on low heat & stir till melted.
3.Pour 2nd mixture slowly into the sugar & milk that should be read to boil & stir while adding.
4.Cook slowly till a firm ball forms when dropped into cold water (238°) & remove from heat.
5.Add vanilla, pecans & butter. Stir till mixture begins to thicken.
6.To avoid sticking as experienced by the 1st reviewer using waxed paper which was given as an option -- drop by spoonfuls in desired size onto a lightly sprayed baking sheet or buttered cookie sheet (candies should set up immediately).
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93.Rotel Sausage Balls-Angie widener
1 lb sausage
3 cups Bisquick
8 oz Cheese Whiz (or 12 oz grated sharp cheese)
1 can RO*TEL diced tomatoes with green chilies
Pulse RO*TEL in food processor until the tomatoes are broken up into smaller chunks; 10-15 pulse.
Combine sausage, Bisquick, Cheese Whiz and RO*TEL. Mix until thoroughly combined. Shape into 1-inch balls. (May be frozen at this point).
Preheat oven to 400 degrees. Bake for 12-15 minutes, until golden brown.
I haven't tried these but look different than regular sausage balls.
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94.Iron Skillet Chicken Nachos-jarrett willis
Ingredients:
Monterrey Jack Shredded Cheese
1 pkg. 'something-CREMA queso'...It's next to the Spanish and Mexican style cheeses.
Tortilla Chips
Boneless Skinless Chicken Breasts
Salsa
Green Bell peppers
Onions
In a microwave-safe bowl, mix the "crema" cheese cut into small pieces no larger than 1/2" each and mix with 1 1/2 Cups Shredded Monterrey Jack Cheese. Place in microwave for 20 seconds. Stir. If it is not all melted, repeat heating for 10 second at a time, stirring between. When melted, add 1/8-1/4 Cup milk depending upon how much cheese you are using and heat for an additional 15 seconds WATCHING to ensure milk does not overflow. Stir. In a preheated oven at 375 degrees, put in a Cast Iron Skillet to preheat. In a regular skillet, cook boneless, skinless chicken breasts cut into 1.5" strips, very thin- approx. 1/4". Cut the green peppers and onions into thin strips and add to the chicken. Remove the skillet from the oven and line the bottom with chips, heavily. Pour 1/2 of the cheese dip you made over the top and then add the chicken, peppers, onions, and garlic powder, cayenne pepper powder, pepper, salt, a SMALL DASH of Cumin, and finally the rest of the cheese dip. Put this back in the oven for 15-20 minutes, making sure the chips don't burn. Remove and add a generous portion of Monterrey Jack Cheese on top and return to the oven for an additional 2 minutes, NO MORE!. Remove and place on a cool surface to cool down. Enjoy! Just like Restaurant Style!
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