Appetizer Recipes

Sun-Dried Tomato Garlic Dip

1 tub (8 oz.) cream cheese spread
1/2 cup Miracle Whip Dressing
1/2 cup sun-dried tomatoes packed in oil, drained, chopped
2 tablespoons finely chopped fresh chives
1 clove garlic, minced
1 teaspoon freshly ground black pepper

Mix all ingredients until well blended. Refrigerate until ready to serve. Serve with crackers and cut-up vegetables, if desired. Makes 16 servings.

Potsticker Dumplings

1 lb. ground pork
1-1/2 cups chopped napa cabbage
4 green onions, chopped
1 egg, lightly beaten
1/4 cup Asian Sesame with Ginger Dressing, divided
1/4 cup soy sauce, divided
1 pkg. (12 oz.) round won ton wrappers
10 teaspoons oil, divided
1-1/4 cups water, divided

Mix pork, cabbage, onions, egg and 2 tablespoons each of the dressing and soy sauce until well blended. Spoon evenly onto won ton wrappers, adding about 1 teaspoon of the pork mixture to each wrapper. Moisten edge of each wrapper with water; fold in half to form a half-moon, pressing edges together to seal.

If desired, edges can be pleated with five or six folds. Heat 2 teaspoons of the oil in large nonstick skillet on medium-high heat. Add 10 dumplings; cook 1 to 1-1/2 minutes or until bottoms are golden brown. Gradually add 1/4 cup of the water; cover.

Reduce heat to medium-low; cook 2 to 2-1/2 minutes or until filling is cooked through and water has evaporated. Remove dumplings to serving plate; wipe skillet dry. Repeat with remaining dumplings.

Combine remaining 2 tablespoons dressing, remaining 2 tablespoons soy sauce and remaining 1 tablespoon water. Serve as a dipping sauce with the dumplings. Makes about 4 dozen dumplings

Parmesan Cheese Straws

1 egg
1 tablespoon water
1 frozen puff pastry sheet, thawed (1/2 of 17-1/4-oz. pkg.)
1/2 cup Parmesan Cheese, divided
1/2 teaspoon ground red pepper (cayenne), divided

Preheat oven to 400 degrees. Beat egg and water with wire whisk until well blended; set aside. Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle; cut in half lengthwise.

Brush both pastry halves lightly with some of the egg mixture. Sprinkle 1/4 cup of the cheese and 1/4 teaspoon of the pepper evenly over one of the pastry pieces; cover with remaining pastry piece, egg-side down.

Roll gently with rolling pin to seal two pastry pieces together. Cut crosswise into 18 (3/4-inch-wide) strips. Twist each strip, then place, 2 inches apart, on greased baking sheets, pressing down ends of pastry strips to baking sheet to secure.

Brush with remaining egg mixture; sprinkle evenly with remaining 1/4 cup cheese and remaining 1/4 teaspoon pepper. Bake 10 to 12 minutes or until golden brown. Serve warm or cooled to room temperature. Makes 8 servings

Chex Mix

6 tablespoons butter
2 tablespoons Lea & Perrins Worcestershire sauce
3/4 teaspoons garlic powder
1 1/2 teaspoons seasoned salt
1/2 teaspoon onion powder
1 cup mixed nuts
1 cup pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips, broken into 1-inch pieces
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal

Heat oven to 250 degrees. Melt margarine in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container. Makes 12 cups snack.

Hot and Spicy Peanuts

2 teaspoons vegetable oil
2 garlic cloves, crushed
2 cups unsalted dry-roasted peanuts
2 teaspoons chili powder
1/2 teaspoon salt

Heat oil in 8-inch skillet over medium heat. Cook garlic in oil, stirring occasionally, until garlic is golden brown; remove garlic and discard.

Stir peanuts and chili powder into skillet. Cook over medium heat about 2 minutes, stirring occasionally, until peanuts are warm; drain.

Sprinkle with salt. Cool completely. Store in tightly covered container at room temperature up to 1 month. Makes 2 cups peanuts

Marshmallow Popcorn Balls

1/4 cup (1/2 stick) butter
40 Marshmallows
1/2 teaspoon vanilla
1/4 teaspoon salt
3 qt. (12 cups) popped popcorn

Melt butter in 3-quart saucepan on low heat. Add marshmallows, vanilla and salt; cook until marshmallows are completely melted and mixture is well blended, stirring constantly. Place popcorn in large bowl. Pour marshmallow mixture over popcorn; mix lightly to coat.

Shape mixture into 10 (3-inch) balls with lightly greased hands. Place on sheets of wax paper; let stand until firm. Store in airtight container at room temperature. Makes 10 servings

Cheese Pops

1 (3-ounce) package cream cheese, softened
1 tablespoon milk
1/4 pound (1 cup) Deli American Cheese, shredded
1 tablespoon sliced green onions
1/4 cup finely chopped peanuts
18 pretzel sticks

Beat cream cheese and milk in small bowl on medium speed, scraping bowl often, until smooth. Add cheese and green onions.

Continue beating until well mixed. Cover; refrigerate at least one hour. Shape into 1-inch balls; roll in peanuts. To serve, place pretzel stick in each ball.

Note: This cheese mixture can also be shaped into a log and rolled in chopped peanuts. Serve with assorted crackers. Makes 18 appetizers

Spicy Mexican Quiche Cups

1/2 lb bulk hot Italian sausage
1/2 cup shredded Cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup chopped jalapeno chiles, seeds removed, if desired
6 eggs
6 tablespoons Thick 'n Chunky salsa
1 box (15 oz) refrigerated pie crusts, softened as directed on box

Heat oven to 425 degrees. In 8-inch skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink; drain.

Set aside to cool. In medium bowl, mix both cheeses and chiles. Stir in cooled cooked sausage. In another medium bowl, beat eggs thoroughly with fork. Stir in salsa. Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round.

With 3 1/2-inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased muffin cup or fluted tartet pan.

Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup. Top each with about 1 tablespoon egg mixture; divide any remaining egg mixture between cups. Bake 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro. Serve warm. Makes 22 appetizers

Sweet Sour Meatballs

1 (20-ounce) can pineapple chunks in juice, drained, reserve juice
2 tablespoons butter
2 tablespoons firmly packed brown sugar
1 tablespoon cornstarch
2 tablespoons cider vinegar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
2 medium green and/or red bell peppers, cut into 1-inch pieces

Meatballs
2 (1-pound) packages frozen pre-cooked meatballs, thawed

Heat oven to 350 degrees. Combine reserved pineapple juice, butter, brown sugar, cornstarch, vinegar, soy sauce and ginger in 1-quart saucepan.

Cook over medium heat, stirring occasionally, until mixture is thickened and bubbly (4 to 6 minutes). Boil, stirring constantly, 1 minute. Place sauce, pineapple chunks, bell peppers and meatballs into ungreased 2-quart casserole; stir gently to coat.

Cover; bake for 25 to 30 minutes or until meatballs are heated through. Serve in chafing dish with toothpicks or keep warm in slow cooker. Makes 5 dozen meatballs

Spicy Buffalo Wings

Sauce
1/2 cup sour cream
1/2 cup mayonnaise
5 ounces crumbled blue cheese
1 tablespoon milk
1/2 teaspoon salt

Chicken
1 (48-ounce) package (22 to 27) frozen chicken wing drummies, thawed
3/4 cup hot sauce
1/4 cup butter, melted
1/2 teaspoon spicy seasoned salt

Celery
Celery sticks

Combine all sauce ingredients in small bowl; mix well. Cover; refrigerate until serving time. Heat oven to 425 degrees. Place thawed chicken wings into ungreased 13x9-inch baking pan. Bake for 25 minutes. Drain.

Combine hot sauce, butter and seasoned salt in small bowl. Pour mixture over hot chicken; stir to coat. Continue baking for 40 to 45 minutes, spooning hot sauce mixture over chicken every 10 minutes, or until chicken is no longer pink. To serve, place chicken onto serving platter. Serve with blue cheese sauce and celery sticks. Makes 24 appetizers

Spinach Cheddar Bread Bowl

1 (8-ounce) package (2 cups) cheddar cheese, shredded
1 1/2 cups sour cream
1/2 cup mayonnaise
1 (10-ounce) package frozen chopped spinach, thawed, well-drained
1 (8-ounce) can water chestnuts, drained, chopped
1 tablespoon dried onion soup mix
1 (1-pound) round unsliced loaf rye or sourdough bread

Combine all ingredients except bread in large bowl; mix well. Cut out center of bread, leaving sides and bottom about 1-inch thick.

Fill bread bowl with dip; refrigerate until serving time (at least 30 minutes). Cut remaining bread into small pieces toserve with dip. Makes 4 cups

Spicy Cheese Bean Dip

1/2 cup sour cream
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can black beans, rinsed, well-drained
1 (4 1/2-ounce) can chopped green chiles, well-drained
1/4 cup thick and chunky hot salsa
4 (3/4-ounce) slices Deli Muenster Cheese, cut into triangles
Corn chips or tortilla chips

Heat oven to 350 degrees. Combine sour cream and cream cheese in small bowl. Beat at medium speed, scraping bowl often, until smooth.

Spread cheese mixture evenly into ungreased 9-inch pie plate or quiche dish. Layer with black beans, green chiles and salsa.

Place cheese over salsa, pinwheel-fashion. Bake for 12 to 15 minutes or until heated through and cheese is melted. Serve with corn chips. Makes 24 servings

Saucy Meatballs with Creamy Dipping Sauce

1 lb. ground beef
1 pkt. Shake 'N Bake Barbecue Glaze Seasoned Coating Mix, divided
1/2 cup Miracle Whip Dressing
2 tablespoons Barbecue Sauce

Preheat oven to 350 degrees. Mix meat with 3 tablespoons of the coating mix; shape into 20 meatballs, each about 1 inch in diameter.

Place remaining coating mix in shaker bag. Add meatballs in batches; shake gently until evenly coated. Place in single layer on foil-lined 15x10x1-inch baking pan.

Sprinkle with any coating mix remaining in bag. Bake 15 minutes or until meatballs are no longer pink in centers. Mix dressing and barbecue sauce. Serve as a dipping sauce for the meatballs. Makes 20 meatballs

Cheesy Bacon Dip

1 pkg. (8 oz.) Cream Cheese
6 slices Ready to Serve Bacon, cooked, crumbled
1/4 cup Grey Poupon Country Dijon Mustard
1/2 cup Shredded Mozzarella Cheese

Remove cream cheese from foil wrapper; place on microwaveable serving plate. Mix bacon and mustard; spread over cream cheese. Sprinkle with mozzarella cheese.

Microwave on high 45 seconds to 1 minute or until mozzarella cheese is melted. Serve warm with your favorite crackers or cut-up fresh vegetables. Makes 24 servings

Pineapple Chicken Wings

2-1/2 lb. split chicken wings, tips removed
2 cans (8 oz. each) pineapple tidbits
1 cup Barbecue Sauce

Preheat oven to 400 degrees. Place chicken wing pieces in greased 13x9-inch baking pan. Bake 30 minutes. Drain pineapple, reserving 1/4 cup juice.

Mix barbecue sauce, pineapple and reserved juice; add to pan with chicken, stirring well to coat. Bake 30 minutes more or until well browned and sauce is thickened. Makes 6 servings

Spicy Sausage Dip

1 lb. (16 oz.) Velveeta Pasteurized Prepared Cheese, cut up
1/2 lb. bulk pork sausage, cooked, drained
1 can (10 oz.) Diced Tomatoes & Green Chilies, undrained

Microwave all ingredients in large microwaveable bowl on high 5 minutes or until cheese is completely melted, stirring after 3 minutes. Serve hot with tortilla chips. Makes 32 servings

Burger-Bites

1/2 cup Honey Barbecue Sauce or Original Barbecue Sauce
1/4 cup grape jelly
1 lb. pkg. (24) small prepared frozen meatballs
1 can (8 oz.) pineapple chunks, drained
1 large red pepper, cut into cubes

Mix barbecue sauce and jelly in large skillet. Cook and stir on medium heat 2 minutes or until jelly melts. Add meatballs to skillet; cook 10 minutes or until heated through.

Skewer each meatball alternately on long wooden skewer or toothpick with pineapple chunk and red pepper. Makes 24 servings, 1 skewer each

Spicy Pepper Cheese - "Pate of the South"

3 oz. Velveeta Pasteurized Prepared Cheese, cut up
2 pkg. (8 oz. each) shredded cheddar cheese
1 jar (4 oz.) diced pimientos, undrained
3 oz. cream cheese, softened
1/4 cup milk
1 clove garlic, finely minced
1 teaspoon minced jalapeo pepper

Microwave Velveeta in 2-quart microwavable bowl on high 45 seconds or until melted, stirring after 30 seconds. Add all remaining ingredients.

Beat with electric mixer until well blended. Season to taste with salt and pepper. Serve with crackers, if desired. Makes 25 servings

Sausage Cheese Balls

2 pounds pork sausage
1 1/2 cups buttermilk baking mix
16 ounces shredded Cheddar cheese
1/2 cup diced onion
1/2 cup chopped celery
1/2 teaspoon garlic powder

Preheat oven to 375 degrees. Combine the sausage, baking mix, cheddar cheese, onion, celery and garlic powder. Mix well and form into 1 inch balls. Place on ungreased cookie sheet 1/2 inch apart. Bake for 15 minutes or until golden brown. Makes 6 dozen.

Hot Bacon Ham Cheese Roll-Ups

1 tablespoon Miracle Whip Dressing
1 teaspoon Barbecue Sauce
4 slices Thin Sliced Smoked Ham
1 Milk Singles, cut in half
1 tablespoon Real Bacon Pieces

Mix dressing and barbecue sauce. Cover each of 2 of the ham slices with second ham slice, with slices slightly overlapping. Top with milk singles and bacon pieces; roll up.

Place on microwavable plate. Microwave on high 15 seconds or until milk singles begins to melt. Serve as dippers with the dressing mixture. Makes 1 serving

BLT Turkey Lettuce Wraps

1 tablespoon Miracle Whip Dressing
2 large iceberg lettuce leaves
6 slices shaved smoked turkey breast
1 milk singles, halved
1/4 cup chopped tomato
1 tablespoon real bacon pieces

Spread dressing evenly down centers of lettuce leaves; top with remaining ingredients. Fold in sides and roll up. Serve immediately. Or, wrap tightly in plastic wrap and refrigerate until ready to serve. Makes 1 serving, 2 wraps

Cheesy Chili Dip

1 pkg. (8 oz.) Cream Cheese
1 can (10.5 oz.) chili
1/2 cup shredded cheddar cheese
2 tablespoons chopped cilantro

Place unwrapped block of cream cheese on microwavable plate; top with chili and cheese. Microwave on high 45 seconds to 1 minute, until cheese melts. Sprinkle with cilantro. Serve with assorted crackers. Makes 24 servings, 2 tablespoons each.

Parmesan Puffs with Marinara

1/2 cup milk
1/4 cup butter
1/2 cup all-purpose flour
2 eggs
3/4 cup freshly grated Parmesan cheese
1 cup marinara sauce, heated

Heat oven to 375 degrees. Grease cookie sheet. Heat milk and butter to boiling in 1 1/2-quart saucepan. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat.

Beat in eggs, one at a time, beating until smooth after each addition. Stir in cheese. Drop dough by rounded teaspoonfuls 2 inches apart onto cookie sheet. Bake about 15 minutes or until puffed and golden brown. Serve warm with marinara sauce for dipping. Makes 30 appetizers

Barbecued Chicken Tortilla Pizzas

2 flour tortillas (8 inches in diameter)
1 1/2 cups (from 32-ounce tub) refrigerated original barbecue sauce with shredded chicken
2/3 cup chopped red bell pepper
2 cups shredded Mexican cheese blend
Salsa (any variety)

Heat oven to 350 degrees. Top each tortilla with 3/4 cup of the chicken, 1/3 cup of the bell pepper and 1 cup of the cheese. Place on ungreased cookie sheet.

Bake about 15 minutes or until cheese is bubbly. Cut each tortilla into 4 wedges. Serve with salsa. Makes 4 servings (2 slices each)

Roasted Garlic Mashed Potatoes with Toppings

6 cups hot water
2 cups milk
1/2 cup butter
2 packages (7.2 ounces each) roasted garlic mashed potatoes
Assorted toppings (shredded cheese; cooked bacon pieces; chopped bell peppers, broccoli, avocado, green onions; sliced ripe olives; sour cream)

Heat water, milk and butter to boiling in 4-quart Dutch oven; remove from heat. Stir in 4 pouches Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed.

Whip with fork until smooth. Spray inside of 3 1/2-quart slow cooker with cooking spray. Spoon mashed potatoes into slow cooker; keep warm over low heat. Serve with toppings. Makes 16 servings