Appetizer Recipes

Creamy Parsley Veggie Dip

1 cup mayonnaise
1 cup (8 ounces) sour cream
1/3 cup minced fresh parsley
2 tablespoons finely chopped onion
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
Assorted fresh vegetables

In a bowl, combine the first eight ingredients. Cover and refrigerate for at least 2 hours. Serve with vegetables. Makes 9 servings.

Gingersnap Dip

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
2 teaspoons pumpkin pie spice
1 carton (8 ounces) frozen whipped topping, thawed
1 package (16 ounces) gingersnaps

In a small mixing bowl, combine the cream cheese, confectioners' sugar and pumpkin pie spice. Beat in whipped topping until blended. Refrigerate until serving. Makes 3 cups.

Salsa Pinto Beans

1 small onion, chopped
1 garlic clove, minced
2 teaspoons minced fresh cilantro or parsley
1 tablespoon vegetable oil
2 cans (15 ounces each) pinto beans, rinsed and drained
2/3 cup salsa

In a large skillet or saucepan, saute onion, garlic and cilantro in oil until tender. Stir in the beans and salsa; heat through. Makes 6 servings.

Pizza Fondue

1 onion, chopped
1/2 pound ground beef
3 cans (8 ounces each) pizza sauce
1 tablespoon cornstarch
1-1/2 teaspoons dried oregano
1/4 teaspoon garlic powder
1 cup shredded cheddar cheese , divided
1-1/2 teaspoons fennel seed
1 cup (4 ounces) shredded mozzarella cheese
1 loaf French bread, cubed

In a heavy saucepan, brown onion and beef; drain off fat. Stir in pizza sauce, cornstarch, oregano and garlic powder; mix well. Add 1/2 cup cheddar cheese; stir until the cheese melts.

Gradually add remaining cheddar cheese; blend until smooth. Pour into fondue pot. Add fennel seed and mozzarella cheese, stirring until melted. Serve with cubed French bread. Makes 10-12 servings.

Peppered Meatballs

2 teaspoons grated Parmesan or Romano cheese
2 to 3 teaspoons pepper
1 teaspoon salt
1 teaspoon dry bread crumbs
1/2 teaspoon garlic powder
1-1/2 pounds ground beef

Sauce:
1/2 cup sour cream
1 cup (8 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 teaspoons dill weed
1/2 teaspoon sugar
1/2 teaspoon pepper
1/4 teaspoon garlic powder

In a large bowl, combine the sour cream and Parmesan cheese. Add pepper, salt, bread crumbs and garlic powder. Crumble meat over mixture and mix well. Shape into 1-in. balls.

Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 20-25 minutes or until no longer pink; drain.

Transfer meatballs to a 1-1/2-qt. slow cooker. Combine the sauce ingredients; pour over meatballs. Cover and cook on high for 2 hours or until heated through. Makes 1-1/2 dozen

Crescent Butterflies

1 tube (8 ounces) refrigerated crescent rolls
2 giant Slim Jim snack sticks, cut into 2-inch pieces
2 tablespoons butter, melted
1 tablespoon grated Parmesan cheese
1 tablespoon Italian seasoning
1 cup marinara sauce, warmed

Unroll crescent dough on a lightly floured surface; roll into a 12-in. x 9-in. rectangle. Seal seams. Cut with a butterfly cookie cutter dipped in flour. Place 1 in. apart on an ungreased baking sheet. Press a snack piece in the middle of each butterfly; carefully pinch dough around the long sides of snack piece.

Brush wings with butter. Sprinkle with Parmesan cheese and Italian seasoning. Bake at 375 degrees for 10-12 minutes or until golden brown. Cool for 10 minutes before removing to a wire rack. Serve warm with marinara sauce. Makes 1 dozen.

Super Ham Spread

1 container (8 ounces) cold pack cheddar cheese spread, softened
1 package (3 ounces) cream cheese, softened
1-1/2 cups finely chopped fully cooked ham
1/3 cup ground pecans
1/4 cup finely chopped green onions
1 tablespoon Dijon-mayonnaise blend
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
Snack rye bread or assorted crackers or pretzels

In a large bowl, combine cheese spread and cream cheese; mix well. Stir in the next six ingredients. Cover and chill at least 1 hour. Let stand at room temperature 30 minutes before serving. Serve with bread, crackers or pretzels. Makes 2-1/2 cups.

Pineapple Cheese Ball

2 packages (8 ounces each) cream cheese, softened
1 can (8 ounces) unsweetened crushed pineapple, drained
1/4 cup finely chopped green pepper
2 tablespoons finely chopped onion
2 teaspoons seasoned salt
1-1/2 cups finely chopped walnuts
Assorted crackers

In a small mixing bowl, beat the cream cheese, pineapple, green pepper, onion and seasoned salt until blended. Cover and refrigerate for 30 minutes. Shape into a ball; roll in walnuts. Cover and refrigerate overnight. Serve with crackers. Makes 1 cheese ball.

Dipped Strawberries

1 quart fresh strawberries with stems
1-2/3 cups vanilla or white chips
2 tablespoons shortening, divided
1 cup (6 ounces) semisweet chocolate chips

Wash strawberries and gently pat until completely dry. In a heavy saucepan or microwave, melt vanilla chips and 1 tablespoon shortening; stir until smooth.

Dip each strawberry until two-thirds of the berry is coated, allowing the excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate for 30 minutes or until set.

Melt chocolate chips and remaining shortening; stir until smooth. Dip each strawberry until one-third is coated. Return to baking sheet; refrigerate for 30 minutes or until set. Makes 2-1/2 dozen.

Fruit Kabobs with Citrus Dip

1 can (8 ounces) pineapple chunks
1 large ripe banana, cut into 1-inch slices
1-1/2 cups cantaloupe and honeydew chunks
1/2 cup halved fresh strawberries
1/2 cup orange or lemon yogurt
1/8 teaspoon vanilla extract

Drain pineapple, reserving juice. Dip banana slices in juice. Alternately thread fruit onto skewers. In a small bowl, combine yogurt and vanilla. Serve with kabobs. Makes 4 servings.

Sausage Mushroom Appetizers

48 large fresh mushrooms
2 eggs, lightly beaten
1 pound bulk pork sausage, cooked and crumbled
1 cup (4 ounces) shredded Swiss cheese
1/4 cup mayonnaise
3 tablespoons butter or margarine, melted
2 tablespoons finely chopped onion
2 teaspoons spicy brown or horseradish mustard
1 teaspoon garlic salt
1 teaspoon Cajun seasoning
1 teaspoon Worcestershire sauce

Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients.

Stuff into the mushroom caps. Place in two greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees for 16-20 minutes or until heated through. Makes 4 dozen.

Sweet Sausage Rolls

1 tube (8 ounces) refrigerated crescent rolls
24 miniature smoked sausage links
1/2 cup butter or margarine, melted
1/2 cup chopped nuts
3 tablespoons honey
3 tablespoons brown sugar

Unroll crescent dough and separate into triangles; cut each lengthwise into three triangles. Place a sausage on the long end and roll up tightly; set aside.

Combine the remaining ingredients in an 11-in. x 7-in. x 2-in. baking dish. Arrange sausage rolls, seam side down, in butter mixture. Bake, uncovered, at 400 degrees for 15-20 minutes or until golden brown. Makes 2 dozen.

Crab Puffs

1 cup plus 1 tablespoon water
1/2 cup butter
1 tablespoon ground mustard
1 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon hot pepper sauce
1 cup all-purpose flour
4 eggs
2 cups (8 ounces ) shredded Swiss cheese
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

In a large saucepan, bring the water, butter, mustard, salt, cumin and hot pepper sauce to a boil. Add flour all at once and stir until a smooth ball forms.

Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Stir in the cheese and crab.

Drop by rounded teaspoonfuls 2-in. apart onto greased baking sheets. Bake at 400 degrees for 23-26 minutes or until golden brown. Remove to wire racks. Serve warm. Makes about 4 dozen.

Pepperoni Pizza Spread

2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
1 cup mayonnaise
1 cup chopped pepperoni
1 can (4 ounces) mushroom stems and pieces, drained and chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
1 can (6 ounces) ripe olives, drained and chopped
1 cup chopped stuffed olives
Crackers, breadsticks and/or French bread

In a large bowl, combine the first nine ingredients. Transfer to an 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees for 25-30 minutes or until edges are bubbly and lightly browned. Serve with crackers, breadsticks and/or French bread. Makes 6 cups.

Reuben Roll-Ups

1 tube (13.8 ounces) refrigerated pizza crust
1 cup sauerkraut, well drained
1 tablespoon Thousand Island salad dressing
4 slices corned beef, halved
4 slices Swiss cheese, halved

Roll dough into a 12-in. x 9-in. rectangle. Cut into eight 3-in. x 4-1/2-in. rectangles. Combine sauerkraut and salad dressing. Place a slice of beef on each rectangle.

Top with about 2 tablespoons of the sauerkraut mixture and a slice of cheese. Roll up. Place with seam side down on a greased baking sheet. Bake at 425 degrees for 12-14 minutes or until golden. Makes 8 roll-ups.

Egg Penguins

9 large ripe olives
6 hard-cooked eggs
12 small baby carrots

For the penguin heads, attach one olive to the top of each egg with a toothpick. For beaks, cut six carrots 1/2.in from the pointed end; attach the flat side of a pointed piece to the center of each head with half a toothpick.

For the feet, make a lengthwise cut through the remaining carrots; place flat side down in pairs (trim carrots if necessary). Place a toothpick in each carrot; press an egg on top of each pair.

For flippers, cut the remaining olives lengthwise into quarters; attach one olive quarter to each side of eggs with half a toothpick. Cover; refrigerate until serving. Makes 6 penguins.

Olive Chicken Roll-Ups

1 package (8 ounces) cream cheese, softened
2 cans (4 ounces each) chopped green chilies, drained
1 can (2-1/4 ounces) chopped ripe olives, drained
1 jar (2 ounces) diced pimientos, drained
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon hot pepper sauce
8 flour tortillas (8 inches)
1-1/4 pounds deli smoked chicken
Salsa or picante sauce, optional

In a large mixing bowl, beat cream cheese until smooth. Fold in chilies, olives, pimientos, garlic powder, chili powder and hot pepper sauce.

Spread on one side of each tortilla; top with chicken and roll up tightly. Wrap in plastic wrap; refrigerate for at least 1 hour. Serve with salsa if desired. Makes 8 servings.

Stuffed Strawberries

24 large fresh strawberries
1/2 cup spreadable strawberry cream cheese
3 tablespoons sour cream

Remove stems from the strawberries. Place point side up on a cutting board. Cut a deep "x" in the top of each berry. Carefully spread berries apart. In a bowl, beat cream cheese and sour cream until smooth. Pipe or spoon filling into each berry. Refrigerate until serving. Makes 2 dozen.

Shrimp Egg Rolls

4-1/2 teaspoons cornstarch
1/2 cup sugar
1 cup pineapple juice
1/2 cup white vinegar
2 tablespoons ketchup
1 teaspoon soy sauce
1 cup frozen small cooked shrimp, chopped
1 cup canned bean sprouts, chopped
1 cup shredded cabbage
1 cup chopped onion
1/2 cup grated carrot
1 tablespoon vegetable oil
1/2 teaspoon pepper
1/4 teaspoon salt
12 egg roll wrappers
Additional oil for deep-fat frying

For sweet-sour sauce, combine the cornstarch, sugar, pineapple juice, vinegar, ketchup and soy sauce in a saucepan until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside.

In a large skillet, stir-fry the shrimp, bean sprouts, cabbage, onion and carrot in oil until crisp-tender; cool slightly. Stir in pepper and salt. Position egg roll wrappers with a long edge facing you.

Spoon 1/4 cup of shrimp mixture on the bottom third of each wrapper. Fold bottom over filling; fold sides over filling toward center. Moisten top edge with water; roll up tightly to seal.

In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry egg rolls, a few at a time, for 4-5 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-sour sauce. Makes 1 dozen.

Smoked Salmon Dip

1 can (16 ounces) pitted ripe olives, drained
8 green onions, cut into 2-inch pieces
1 can (14-3/4 ounces) pink salmon, drained, flaked and bones removed
2/3 cup mayonnaise
8 drops Liquid Smoke, optional
Assorted crackers

Place olives and onions in a blender or food processor; cover and process for about 15 seconds. Add salmon, mayonnaise and liquid smoke if desired; process until dip reaches desired consistency. Chill. Serve with crackers. Makes about 3 cups.

Mini Corn Dogs

1-2/3 cups all-purpose flour
1/3 cup cornmeal
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons cold butter or margarine
1 tablespoon shortening
1 egg
3/4 cup milk
24 miniature hot dogs

Honey Mustard Sauce
1/3 cup honey
1/3 cup prepared mustard
1 tablespoon molasses

In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until a soft dough forms.

Turn onto a lightly floured surface; knead 6-8 times or until smooth. Roll out to 1/4-in. thickness. Cut with a 2-1/4-in. biscuit cutter.

Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets.

Bake at 450 degrees for 10-12 minutes or until golden brown. Combine sauce ingredients in a small bowl; mix well. Serve with the corn dogs. Makes 2 dozen.

Pepper Jack Cheese Sticks

1 pound pepper Jack cheese
3 cups all-purpose flour
3 eggs, beaten
3 cups crushed cornflakes
Oil for deep-fat frying
Salsa and guacamole

Cut cheese into 2-3/4-in. x 1/2-in. sticks. Place the flour, eggs and cornflakes in three separate shallow bowls. Coat cheese sticks with flour; dip in egg, then roll in cornflakes until well coated. Let stand for 5 minutes.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Cook cheese sticks in batches for 30 seconds or until golden brown. Drain on paper towels. Let stand for 3-5 minutes. Serve with salsa and guacamole. Makes 2-1/2 dozen

Party Puffs

1 cup water
1/2 cup butter (no substitutes)
1 cup all-purpose flour
4 eggs

Egg Salad Filling
6 hard-cooked eggs, chopped
1/3 cup mayonnaise
3 tablespoons chutney, finely chopped
2 green onions, finely chopped
1 teaspoon salt
1/2 teaspoon curry powder

Ham Salad Filling
1 can (4-1/4 ounces) deviled ham
1 package (3 ounces) cream cheese, softened
2 tablespoons finely chopped green pepper
1-1/2 teaspoons prepared horseradish
1 teaspoon lemon juice

In a saucepan over medium heat, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.

Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Drop by teaspoonfuls 2 in. apart onto greased baking sheets.

Bake at 400 degrees for 20-25 minutes or until lightly browned. Remove to wire racks. Immediately cut a slit in each puff to allow steam to escape; cool completely.

In separate bowls, combine the ingredients for egg salad filling and ham salad filling. Split puffs and remove soft dough from inside. Just before serving, spoon filling into puffs; replace tops. Refrigerate leftovers. Makes 7-1/2 dozen.

Red Onion Black Pepper Spread

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/4 cup finely chopped red onions
1 clove garlic, pan toasted, peeled and chopped
1/4 teaspoons coarsely ground black pepper
2 tablespoons chopped fresh parsley
Ritz Crackers Roasted Vegetable

Mix cream cheese, onions, garlic and pepper until well blended. Shape into 6-inch log; wrap tightly in plastic wrap. Refrigerate 30 min. or until firm. Roll in parsley until evenly coated on all sides. Serve as a spread with the crackers. Makes 8 servings

Pan Toast Garlic: Place unpeeled cloves of garlic in small nonstick skillet; cook on medium-low heat until garlic cloves are fragrant and evenly browned on all sides, turning every 3 to 5 min. Remove from heat. Cool completely before peeling.

Velveeta Nachos

1 lb. extra-lean ground beef
7 cups (6 oz.) tortilla chips
1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 cup shredded lettuce
1/2 cup chopped tomatoes
1/4 cup sliced pitted ripe olives
1/3 cup sour cream

Brown meat; drain. Arrange chips on microwaveable platter; top evenly with Velveeta. Microwave on high 2 minutes or until Velveeta is melted. Top with meat and remaining ingredients. Makes 6 servings

Jazz It Up: Season the meat with taco seasoning before spooning over the chips. Just brown the meat as directed. Then, add 1 pkg. (1-1/4 oz.) Taco Seasoning Mix and prepare as directed on package.