Appetizers

[lightitup]

Post your favorite Appetizer here.

[lightitup]

Appetizer Sausage Balls in Blankets


INGREDIENTS:
1 1/2 cups all-purpose flour
2 teaspoons curry powder
1 teaspoon paprika
1/4 teaspoon salt
8 ounces shredded Cheddar cheese
1 pound pork sausage
1/2 cup butter

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DIRECTIONS:
Mix in a large bowl the flour, curry, paprika, salt and cheese. With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles coarse crumbs. With hands shape into a ball. Cover and refrigerate.
Meanwhile, shape heaping teaspoon of sausage meat into small balls. In a large skillet, over medium heat, fry until well browned. Drain thoroughly on paper towels.
Divide dough into as many pieces as sausage balls. Then shape dough evenly around balls. Wrap and freeze.
At Serving Time: Preheat oven to 400 degrees F. Place frozen sausage balls on a cookie sheet and bake 12-15 minutes until golden. Serve with toothpicks as appetizers.

[Ervserver]

Bacon Wrapped Dates

INGREDIENTS
1 pound sliced bacon, cut in half
1 pound pitted dates
4 ounces blue cheese

DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C).
Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.

Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.

[Christy Carol]

Here #4, I think you can enjoy this one...ham doesnt seem to bother DH's gout and he loves this stuff. Just made some more tonite.


Deviled Ham and Cheese Spread

1/2 pound dry deli ham, chopped
1/2 small white onion, very finely chopped or grated with a box grater
2 teaspoons paprika
1 teaspoon Worcestershire sauce
1 tablespoon hot sauce
2 tablespoons yellow mustard
1 brick, 8 ounces, cream cheese, softened
1 cup shredded extra sharp yellow Cheddar cheese


Butter Crackers (like Ritz or Club)

Place all of the ingredients up to the crackers into a food processor and pulse process to combine into a spread. Use a spatula to transfer to a bowl, surround with crackers.

[xmaslilly]

Fresh Jalapeno Bacon Bites
Fresh jalapenos halved and deseeded (as many needed )
bacon slices (enough for how many jalapeno halves you have)
cream cheese about one brick

Cut fresh peppers in half then deseed jalapenos --wear gloves
Fill each half just to top with cream cheese
wrap each pepper with bacon slice- cover all cheese
use a baking sheet with a rim and set a cookie cooling rack on that
(I do this because I don't like them swimming in grease.)

bake at 300 till peppers soft and bacon browned. depending on your oven could be 45 min to 1 hr.. or more
(you may turn these also if you have covered your cheese good)
serve warm

note: if you like the hotter taste leave some seeds in the peppers

[Auntie Mistletoe]

Creamy Seafood Dip

1 lb. Imitation crab legs
1 8-oz. Pkg. Cream cheese
1/2 c. chopped celery
1 c. mayonnaise
1/2 c. chopped green onions
2 T. lemon juice

Blend together cream cheese, mayonnaise and lemon juice. Add crab legs celery and onions. Mix well and serve with crackers.

Creamy Salsa Dip (Great with nacho chips, vegies, etc.)
1 container of sour cream
1/2 pkg. cream cheese (softened)
1/2 cup chunky salsa sauce (I use med. spicy)
1 tsp. only flakes
1/2 tsp. crushed garlic

I double the recipe if I'm taking this dip to a party.

My Knorr Chip Dip is quite tasty too.

1 container of sour cream
1/4 cup mayonnaise
1/2 pkg. Knorr Vegetable Soup Mix
1 tsp. onion flakes
1/4 cup of Three Cheese Salad Dressing

Just mix everything together.


Jalapeno Crab Dip

After tasting this dip, I fell in love with it, it’s a tad spicy. (Don’t quote me on the tad - some like it hot.)

1 pound crab meat
1 teaspoon fresh garlic, chopped
1/2 cup pickled jalapeños
1/4 pound Monterery Jack Cheese
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
1/2 teaspoon salt
1/2 cup mayonnaise
Parmesan Cheese

Chop the jalapeños and grate the cheese.
Combine all ingredients except the Parmesan cheese.
Sprinkle the Parmesan over cheese mixture.
Bake at 350 degrees F about 25 minutes. Remove and let sit for 5 minutes.


Mango Bean Salsa

This is a perfect fat-free dip that tastes great with baked tortilla chips.

1 large mango, chopped
1/3 cup red onion, chopped
1 cup black beans, rinsed and drained
1/4 cup freshly chopped cilantro
1 jalapeno pepper, seeded and finely chopped
Juice of 1 lime

Combine mango, red onion, black beans, cilantro and jalapeno in a medium bowl. Squeeze lime juice over mixture. Stir well, cover and refrigerate until ready to use.

Corn Black Bean Salsa (another dip that goes well with tortilla chips or if you dare you could use it over homemade potato skins or baked pita chips.)

1 can black beans (drained and rinsed)
2 cups cooked corn
4 large tomatoes, seeded and diced
4 garlic cloves, peeled and crushed
1 onion, peeled and diced
1/2 cup parsley, stemmed and coarsely chopped
2 tablespoons ancho chile powder
1 tablespoon oregano
1 lime, juiced

Mix all ingredients together in a bowl. Let it sit for at least 15 minutes to meld flavors. Refrigerate overnight for maximum flavor.


:) Who's ready for another reason to have some party snacks?

[WintersElf]

PEANUT DIP....serve it with raw veggies..
1 cup.chunk style peanut butter
2-3 tbpsoy sauce
1/2 tsp.crushed red pepper
1 tbp.brown sugar
2-3 tbp.lemon juice.
**mix all ingred.until blended.gradually stir in 1/3 cup.boiling water
adding 1 tsp.more each time if mixture seems to get to thick.makes about
1 1/2 cups..
enjoy....

[DoubleA]

What you will need:
45 Chicken Wings
Vegetable oil
Salt & Pepper
Chipotle Hot Sauce, recipe follows

Heat your grill to high.
Toss wings in a few tablespoons of oil and season with the salt & pepper.
Place on the grill in single layers and grill until golden brown on both sides & just cooked through, about 5 to 6 min. per side.

Chipotle Hot Sauce:
1 1/2 cups Red wine vinegar
3 tablespoons Dijon mustard
2 to 3 tablespoons chipotle pepper puree -Buy it in a small can and puree in blender or food pro.(depending on how spicy you like it)
3 tablespoons honey
3 tablespoons vegetable oil
Salt & Pepper
1 stick unsalted butter, cut into pieces
2 tablespoons ancho chile powder

Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.

Melt butter in a saucepan on the grill or oven.
Add the hot sauce mix and bring to a boil.
Whisk in the ancho chile powder and season with salt, to taste.
Add the wings and cook, stirring, for 2 to 3 minutes.
Serve!

[DoubleA]

What You Will Need:
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Romano or Parm. cheese
4 oz Ricotta Cheese
4 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
1 teaspoon Basil - Dry is okay
Salt & freshly ground black pepper
1/3 cup extra-virgin olive oil
30 large (2 1/2-in-diameter) white mushrooms, stemmed

Preheat the oven to 400 degrees F.
Stir the bread crumbs, Romano, Ricotta, Garlic, Spices, and 2 tablespoons olive oil in a medium bowl to blend.

Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Place the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.
Enjoy!

[DoubleA]

What You Need: --10 Serv.
2 Kiwis, peeled and diced
2 Granny Smith Apples - peeled, cored and diced
8 oz Raspberries
1 pound Strawberries
2 tablespoons Sugar
1 tablespoon Brown sugar
3 tablespoons any flavor fruit preserves
10 (10 inch) flour tortillas
Butter flavored cooking spray
2 cups Cinnamon sugar

In a large bowl, thoroughly mix kiwis, Apples, Raspberries, Strawberries, Sugars & fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes.
Serve with chilled fruit and spice mixture.

[Snowflake]

1/4 cup unsalted butter
1 1/2 teaspoons ground cumin
1/4 teaspoon round red pepper
3 cups pecan halves
2 tablespoons sugar
1 teaspoon salt

Melt butter in a large saucepan; add cumin and red pepper and cook 1 minute.
Remove from heat; add pecans, sugar, and salt, stirring to coat. Spread pecans in a single layer in a 15 x 10 x 1 jellyroll pan.

Bake at 300 degrees for 20 minutes, stirring occasionally. Serve warm or at room temperature. Store in airtight container up to 5 days. Yield 3 cups

[Snowflake]

Tangy Cheese Ball
2 8oz packages of cream cheese, softened
1 1/2 cups (6oz) shredded sharp cheddar cheese
1 small onion, minced finely
2 tablespoons Worcestershire sauce
1 1/2 teaspoons minced garlic
1 teaspoon lemon juice
1 cup chopped pecans

Combine all ingredients, except pecans; mix well. Chill at least an hour. Shape into a large ball or 2 small ones. Roll in pecans. Refrigerate overnight. Server with crackers.

[Ervserver]

1 1/2 to 2 pounds very lean ground beef
1/2 cup finely chopped onion
1 lg. onion, chopped fine
2 pounds Velveeta cheese, cut in small cubes or shredded
1 lg. jar Old El Paso taco sauce, or Rotel tomatoes with green chile peppers


In a large skillet, brown ground beef and onion, breaking up ground beef with a spoon, until onion is tender and beef is no longer pink. Drain well. Mix all together in crock pot.
Cover and cook on LOW for 2 to 3 hours, until cheese is melted.
Serve hot, from the pot.

[Ervserver]

12 hard boiled eggs
1/3 cup Mayonnaise
5 tsp sugar
1/4 tsp black pepper
1/4 tsp parsley
1/4 tsp paprika
1 tsp mustard
5 tsp cider vinegar
1/2 tsp Lowerys salt

Slice eggs in half lengthwise
remove yolks and set whites aside

In a small bowl, mash yolks with a fork. Add mayo, sugar, vinegar, mustard, salt, and pepper.

Stuff or pipe mixture into egg whites.

Garnish with paprika and parsley

[Christy Carol]

INGREDIENTS:

3 C. Bisquick
2 C. Cheddar Cheese, grated
1 lbs. sausage, hot or mild

PREPARATION:

Preheat over to 350 degree; mix all ingredients together. Form into 1" balls. Bake for 15 minutes; drain on paper towels. Serve warm.

NOTE: This freezes well before or after baking.

[Christy Carol]

I have eaten these often but not made them myself until tonight.

Erv, did you only use 1 pound with the ingredients I listed? I tried but it was way too dry. So I changed it to 2 pounds sausage, 2 cups cheese and 3 cups bisquick. Anyone else that wants to try these might want to adjust their recipe too.

Lesson learned.

[Ervserver]

Sausage Balls in a Blanket

Preheat oven to 400 degrees F

1 1/2 cups all-purpose flour
2 teaspoons curry powder
1 teaspoon paprika
1/4 teaspoon salt
2 cups packages shredded cheddar cheese
1 pound pork sausage
1/2 cup butter

Mix in a large bowl the flour, curry, paprika, salt and cheese. With pastry blender cut in butter until mixture resembles coarse crumbs. With hands shape into a ball. Cover and refrigerate.

Shape heaping teaspoon of sausage meat into small balls. In a large skillet, over medium heat, fry until well browned. Drain thoroughly on paper towels.


Divide dough into as many pieces as sausage balls. Then shape dough evenly around balls.


Place sausage balls on a cookie sheet and bake 12-15 minutes until golden. Serve with toothpicks as appetizers.

Can be frozen and baked at a later time

[Ervserver]

3 cups Chex Corn cereal
3 cups Chex Rice cereal
3 cups Chex Wheat cereal
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tablespoon vanilla extract
1 1/2 cups confectioners' sugar
8 ounces M&Ms chocolate candy in Christmas colors
8 ounces dry-roasted peanuts

Pour cereals into large bowl, set aside.

In a 1-quart microwave-safe bowl combine chocolate chips, peanut butter and butter. Microwave on HIGH for 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla extract. Pour chocolate mixture over cereals, stirring until all pieces are evenly coated. Pour cereal mixture into large resealable plastic bag with confectioners' sugar. Seal securely and shake until all pieces are well coated. Spread on wax paper to cool

[lightitup]

Coconut Shrimp with Mango Chutney Dipping Sauce

Ingredients:
1 cup all-purpose flour
1 Tbs. chili powder
1 tsp. salt
One 8-oz. package sweetened, flaked coconut
One 16-oz. package tempura batter
Water
1 lb. (50-count) medium raw shrimp, peeled, deveined
Vegetable or canola oil
1-1/2 cups commercially prepared fruit chutney
1/2 cup finely diced mango
Preparation:
Toss together flour, chili powder, and salt in a medium bowl until combined. Place coconut on a dinner plate and set aside. Prepare tempura batter according to instructions on box. Batter should be the consistency of pancake batter and ice cold.
Pour oil 3 inches deep into a medium saucepan and heat over medium-low heat. Toss shrimp in flour until coated. Then, coat shrimp with tempura batter and roll in coconut. Drop 3-5 shrimp at a time in hot oil and cook for 1-2 minutes until golden brown. Remove with slotted spoon or wok basket and drain on paper towels.
Mix fruit chutney with mango until combined. Place chutney in small dipping bowl and set on serving tray or in kale lined basket. Arrange shrimp on tray or in basket and serve hot.
Serves: 50 shrimp Note: Always test how hot the oil is before cooking. The shrimp in this recipe should not take more than 2 minutes to fry. Drop a prepared shrimp into the oil. If the coconut browns too quickly your oil will be too hot and the inside may not cook thoroughly, so turn down the heat. If it does not brown quickly, the oil is not hot enough and the product will soak up the oil and be soggy. Also, the oil is not ready if the product stays on the bottom of the pot instead of immediately floating to the top surface of the oil.

[lightitup]

Zesty Crab Salad in Wonton Cups

Ingredients:
25 wonton skins
Five 6 oz. cans cooked crab meat, drained
1/3 cup minced red onion
1/2 cup finely chopped cilantro
1/2 cup olive oil
1/4 cup fresh lime juice
4 tsp. fresh orange juice
1 Tbs. seasoned rice wine vinegar
1 tsp. minced ginger root
1/2 tsp. salt
Ingredients for Garnish:
1 avocado
25 thin silvers red onion
25 cilantro leaves, rinsed
Preparation:
Use a round cookie cutter to size the wontons to fit into mini muffin pans. Spray pans with non-stick cooking spray. Set wonton skins in cups so that wonton forms a cup.
Bake cups at 350F (175C) for 8 minutes until crisp. Cool completely. (Store unfilled cups covered in plastic wrap at room temperature for up to 3 days.)
In a large bowl mix together crab, onion, and cilantro until thoroughly combined. In another bowl whisk together olive oil, lime juice, orange juice, seasoned rice wine vinegar, minced ginger root, and salt until combined. Pour over crab mixture and toss until thoroughly combined. (Crab mixture may be made one day in advance if covered in airtight container and stored in the refrigerator.)
Just before serving, prep avocado garnish by cutting avocado in half lengthwise and removing the pit. Gently peel away skin and place avocado half flat side down on cutting board. Slice lengthwise to 1/16-inch thickness. Cut slices into 1-inch long wedges.
Spoon 1 tablespoon crab filling in wonton cup. Garnish with avocado wedge, slivered red onion, and cilantro leaf. Serve immediately.
Serves: 25 appetizers Note: Avocado pulp will brown very quickly when exposed to air. Cut avocado just before assembling hors d'oeuvres. Brush avocado with fresh lemon juice to keep from browning too quickly.

[Rennabelle]

SWEET N SOUR MEATBALLS
I make the meatballs and freeze them then when I need them I take them out of the freezer and brown them in the oven and put them into crock pot. I mix the Sauce ingredients and pour over the meatballs and put on low. Sour cream is optional, good with or without. If adding less chile sauce add some tomato sauce or good spaghetti sauce. I try to use milder chili sauce when it can be found so everyone can enjoy them without breathing fire.


INGREDIENTS:
1 cup milk
1 cup fresh bread crumbs
2 pounds ground beef
1/3 cup finely chopped onion
1 egg
1/2 tsp each onion powder and garlic powder
1/2 - 1 teaspoon salt and ground black pepper to taste
1 - 2 (12 ounce) bottles chile sauce
1 cup grape jelly
1/2 cup water
1 cup sour cream

DIRECTIONS:
1. In a mixing bowl, combine the milk and bread crumbs. Add ground beef, onion, egg, salt and pepper. Mix thoroughly and form into 1 inch balls.
2. In a large saucepan, combine chili sauce, grape jelly and water; bring to a simmer. Gently drop the meatballs into the chili sauce mixture and simmer for about 1 hour. Occasionally skim off excess fat, as necessary.
3. Stir in sour cream just before serving. Remove from heat before sour cream comes to a boil.

Best if leaving in crockpot to not add sour cream. Serve on side.

:roll:

[Rob]

8 ounces of cream cheese (softened
1/2 teaspoon dried dill
1/4 teaspoon garlic powder
1/8 teaspoon salt
Scallion
Red bell pepper
Mix the dried dill, garlic powder, and salt into the softened cream cheese.

2. Pack the mixture into a rectangular container lined with plastic wrap (you can reuse the cream cheese box).

3. Refrigerate it for at least 3 hours. Before serving time, set the unwrapped block of cheese on a platter and decorate it with a scallion bow and red pepper polka dots and gift tag.
__________________:c15:

[Snowflake]

I have just checked out the recipe sections. There are some good recipes here.

[jollyheather]

Oh these recepies all sound so lovely! Where will i get the time to make them all!
:c15:

[cindylouwho]

Warm cheesy dip

beat 8 ounces cream cheese til fluffy
put in a pie pan
spread with 1 cup salsa
next put on chopped olives and chopped onions
then put on a can of chili beans
top it off with shredded cheese (I used Mexican blend)
Bake in oven 1/2 hour at 350
serve with crackers or chips (I used Scoops)