Appetizer Recipes

Cheesy Potato Skins

4 large potatoes (2 pounds)
2 tablespoons butter, melted
1 cup shredded Colby-Monterey Jack or Cheddar cheese
1/2 cup sour cream
8 medium green onions, sliced (1/2 cup)

Heat oven to 375 degrees. Pierce potatoes to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use.

Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter. Broil with tops 4 to 5 inches from heat about 5 minutes or until crisp and brown. Sprinkle with cheese. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and onions. Makes 8 servings

Olive-Cheese Balls

2 cups shredded sharp natural Cheddar cheese (8 ounces)
1 1/4 cups all-purpose flour
1/2 cup butter, melted
48 small pimiento-stuffed olives, drained and patted dry

Stir together cheese and flour in large bowl. Stir in butter thoroughly. Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased cookie sheet. Cover and refrigerate at least 1 hour but no longer than 24 hours. Heat oven to 400 degrees. Bake 15 to 20 minutes or until light brown. Makes 4 dozen

Cheese Sticks

1 pound Monterey Jack, Cheddar, Swiss or mozzarella cheese, cut into 3x1/2-inch sticks
Vegetable oil
1 cup Bisquick mix
1 teaspoon paprika
1/2 cup milk
1 egg
Marinara sauce, if desired

Place cheese sticks on tray; freeze at least 1 hour. Heat 2 inches of oil to 375 degrees in large heavy saucapan or follow manufacturer's direction on deep fryer. Beat Bisquick mix, paprika, milk and egg until smooth.

Dip cheese, 1 stick at a time, into batter, covering cheese completely. Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels. Let stand 3 minutes before serving. Serve with marinara sauce. Makes 30 appetizers

Sesame Pork Strips

1 tablespoon butter, melted
1 pound pork boneless top loin
1 1/4 cups Bisquick mix
1/3 cup sesame seed
1 teaspoon salt
1 teaspoon paprika
1 teaspoon ground mustard
2 eggs
2 tablespoons milk
2 tablespoons butter, melted
Sweet-and-sour sauce or mustard, if desired

Heat oven to 425 degrees. Spread 1 tablespoon melted butter in rectangular pan, 13x9x2 inches. Trim excess fat from pork; cut pork into 1/4-inch slices. Cut slices into strips 1/4 inch wide.

Stir together Bisquick, sesame seed, salt, paprika and mustard. Beat eggs and milk with fork. Dip pork strips into egg mixture; coat with sesame seed mixture.

Place pork strips in single layer in pan. Drizzle 2 tablespoons melted butter over pork. Bake uncovered 30 to 35 mintues or until brown and crisp. Serve with sauce. Makes 8 servings

Guacamole

2 large ripe avocados, pitted, peeled and mashed
2 medium tomatoes, finely chopped (1 1/2 cups)
2 jalapeño chilies, seeded and finely chopped
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoons lime or lemon juice
1/2 teaspoon salt
Dash of pepper
Tortilla chips, if desired

Mix all ingredients except tortilla chips in glass or plastic bowl. Cover and refrigerate 1 hour to blend flavors. Serve with tortilla chips. Makes 2 3/4 cups dip

Roasted Peppers and Feta Cheese Pie

12 slices bacon, crisply cooked and crumbled
4 medium green onions, sliced (1/4 cup)
1/3 cup chopped roasted red bell peppers, from 7-ounce jar, drained
1/2 cup crumbled feta cheese
3/4 cup Bisquick mix
1 cup milk
1 teaspoon dried basil leaves
3 eggs

Heat oven to 400 degrees. Grease pie plate, 9x1 1/4 inches. Mix bacon, onions and bell peppers in pie plate. Sprinkle with cheese.

Stir remaining ingredients in medium bowl until blended. Pour into pie plate. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Makes 6 servings

Pepperoni Breadsticks

2 cups Bisquick mix
1/2 cup cold water
1/2 cup chopped pepperoni (2 ounces)
1/4 cup butter, melted
1 tablespoon grated Parmesan cheese
1 cup pizza sauce

Heat oven to 425 degrees. Mix Bisquick, cold water and pepperoni until dough forms; beat 20 strokes. Turn dough onto surface dusted with Bisquick; gently roll in Bisquick to coat. Knead 5 times.

Roll dough into 10-inch square. Cut in half. Cut each half crosswise into 14 strips. Twist ends of strips in opposite directions. Place on ungreased cookie sheet, pressing ends onto cookie sheet to fasten securely. Brush generously with butter. Sprinkle with cheese.

Bake 10 to 12 minutes or until light golden brown. Heat pizza sauce until hot. Serve breadsticks warm with sauce for dipping. Makes 28 breadsticks

Pizza Rolls

4 cups (16 ounces) shredded pizza cheese blend or mozzarella cheese
1 pound bulk italian sausage, cooked and drained
2 packages (3 ounces each) sliced pepperoni, chopped
1 medium green pepper, finely chopped
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
2 jars (14 ounces each) pizza sauce
32 egg roll wrappers
Vegetable oil for frying
Additional pizza sauce for dipping, warmed, optional

In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion. Stir in pizza sauce until combined.

Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal.

In an electric skillet, heat 1 in. of oil to 375 degrees. Fry pizza rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with additional pizza sauce if desired. Makes 32 rolls.

Bacon Onion Turnovers

3 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/2 cup butter, melted
2 teaspoons salt
3-1/2 to 4 cups all-purpose flour
1/2 pound sliced bacon, cooked and crumbled
1 large onion, diced
1 egg, lightly beaten

In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter and salt; beat until smooth. Stir in enough flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes.

Punch dough down. Turn onto a lightly floured surface; divided into 30 pieces. Roll each into a 4-in. circle. Combine bacon and onion; place about 2 teaspoons on one side of each circle.

Fold dough over filling; press edges with a fork to seal. Place 3 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 20 minutes.

Brush with egg. Bake at 425 degrees for 10-15 minutes or until golden brown. Remove to wire racks. Serve warm. Makes 2-1/2 dozen.

Herbed Cheese Dip

1 package (8 ounces) cream cheese, softened
1/4 cup milk
1 tablespoon sour cream
1 tablespoon minced fresh parsley
1 teaspoon grated Parmesan cheese
1 teaspoon olive or vegetable oil
1 teaspoon lemon juice
1 teaspoon margarine, softened
3/4 teaspoon garlic powder
1/2 teaspoon dried tarragon
1/4 teaspoon celery seed
1/8 teaspoon dill weed
Fresh vegetables

In a small mixing bowl, combine the first 12 ingredients; beat until smooth. Serve with vegetables. Store in the refrigerator. Makes 1-1/2 cups.

Coconut Shrimp

18 uncooked jumbo shrimp (about 1 pound)
1/3 cup cornstarch
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
3 egg whites
2 cups flaked coconut
Vegetable oil for deep-fat frying

Apricot-Pineapple Salsa
1 cup diced pineapple
1/2 cup finely chopped red onion
1/2 cup apricot preserves
1/4 cup minced fresh cilantro or parsley, stems removed
2 tablespoons lime juice
1 jalapeno pepper, seeded and chopped
Salt and pepper to taste

Peel and devein shrimp, leaving tails intact. Make a slit down inner curve of each shrimp, starting with the tail; press lightly to flatten. In a shallow dish, combine the cornstarch, salt and cayenne; set aside.

In a mixing bowl, beat egg whites until stiff peaks form. Place the coconut in another shallow dish. Coat shrimp with cornstarch mixture; dip into egg whites, then coat with coconut.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Fry shrimp, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels. In a bowl, combine salsa ingredients. Serve with shrimp. Makes 6 servings.

Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Cream Cheese Clam Dip

1 package (8 ounces) cream cheese, cubed
1 can (6-1/2 ounces) chopped clams, drained
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
Crackers and raw vegetables

In a blender or food processor, combine the first six ingredients; cover and process until smooth. Serve with crackers and vegetables. Makes 1-1/4 cups.

Taco Appetizer Platter

1-1/2 pounds ground beef
1/2 cup water
1 envelope taco seasoning
2 packages (8 ounces each) cream cheese, softened
1/4 cup milk
1 can (4 ounces) chopped green chilies, drained
2 medium tomatoes, seeded and chopped
1 cup chopped green onions
1-1/2 cups chopped lettuce
1/2 to 3/4 cup honey barbecue sauce
1 to 1-1/2 cups shredded cheddar cheese
Corn chips

In a large skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasonings; simmer for 5 minutes. In a large bowl, combine cream cheese and milk; spread on a 14-in. serving platter or pizza pan. Top with meat mixture.

Sprinkle with chilies, tomatoes, onions and lettuce. Drizzle with barbecue sauce. Sprinkle with cheddar cheese. Serve with corn chips. Makes 8-10 servings.

Stuffed Turkey Spirals

2 boneless skinless turkey breast halves (1 pound each)
1/4 cup olive oil, divided
4 teaspoons dried basil, divided
1 pound thinly sliced deli ham
1 pound thinly sliced Swiss cheese
1 teaspoon salt
1 teaspoon pepper

Basil Sauce
2 cups mayonnaise
1/2 cup milk
1 to 2 tablespoons dried basil
1 teaspoon sugar

Cut each turkey breast horizontally from the long side to within 1/2 in. of opposite side. Open flat; cover with plastic wrap. Flatten into 12-in. x 10-in. rectangles.

Remove plastic; top each with 1 teaspoon oil and 1 teaspoon basil. Layer with ham and cheese to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tie with kitchen string. Place on a rack in a roasting pan.

In a small bowl, combine salt, pepper and remaining oil and basil; spoon some over turkey. Bake at 325 degrees for 75-90 minutes or until a meat thermometer reads 170 degrees; basting occasionally with remaining oil mixture.

In a blender or food processor, combine the sauce ingredients; cover and process until blended. Cool turkey for 5 minutes before slicing; serve with basil sauce. Makes about 30 servings.

Sesame Chicken with Honey Sauce

1/2 cup fine dry bread crumbs
1/4 cup sesame seeds
1/2 cup mayonnaise
1 teaspoon ground mustard
1 teaspoon dried minced onion
3 boneless skinless chicken breast halves, cooked and cubed (4 cups)

Sauce
1/2 cup mayonnaise
1/4 cup honey

In a plastic bag, mix bread crumbs and sesame seeds; set aside. In a small bowl, combine mayonnaise, mustard and onion. Coat chicken pieces with mayonnaise mixture, then toss in crumb mixture.

Place on a greased baking sheet. Bake at 425 degrees for 10-12 minutes or until lightly browned. Combine sauce ingredients; serve with the hot chicken. Makes 6-8 servings.

Meatball and Sausage Bites

2 eggs
1 small onion, finely chopped
1 cup dry bread crumbs
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 pounds ground beef
2 packages (1 pound each) miniature smoked sausage links
2 cans (20 ounces each) pineapple chunks, drained
1 jar (10 ounces) small stuffed olives, drained
1 cup packed brown sugar
2 bottles (20 ounces each) barbecue sauce

In a large bowl, combine the first five ingredients; mix well. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place 1 in. apart on an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350 degrees for 15 minutes or until no longer pink. With a slotted spoon, transfer meatballs to two hallow 3-qt. baking dishes.

Add sausages, pineapple and olives to each; toss gently to mix. Combine brown sugar and barbecue sauce; pour half over each casserole. Bake, uncovered, at 350° for 25 minutes or until heated through. Makes about 40 servings.

Ham Asparagus Roll-Ups

16 fresh asparagus spears (about 1 pound), trimmed
1 tablespoon water
16 thin slices fully cooked ham (about 3/4 pound)

Dill Sauce
1 cup (8 ounces) plain yogurt
1/2 cup diced seeded and peeled cucumber
1 teaspoon dill weed
1 teaspoon lemon juice

Place asparagus and water in a microwave-safe 11-in. x 7-in. x 2-in. dish. Cover and cook on high for 2-3 minutes or until crisp-tender. Immediately place asparagus in ice water; drain and pat dry.

Wrap each asparagus spear with a slice of ham. Just before serving, combine sauce ingredients. Serve with roll-ups. Makes 8 servings.

Creamy Onion Spread

1 large sweet onion, finely chopped
1 garlic clove, minced
1 tablespoon olive oil
1/4 cup sliced green onions
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
3/4 cup sour cream
3/4 cup mayonnaise
1/2 cup whipped cream cheese
Additional sliced green onions
Breadsticks and sweet red and yellow pepper strips

In a skillet, saute onion and garlic in oil for 1 minute. Reduce heat to medium-low. Cover and cook for 8 minutes or until onion begins to turn golden brown. Add the green onions, salt, pepper and cayenne. Cook and stir for 2 minutes. Remove from the heat; cool to room temperature, about 15 minutes.

Meanwhile, in a small mixing bowl, combine the sour cream, mayonnaise and cream cheese until smooth. Stir in onion mixture. Garnish with additional green onions. Cover and refrigerate for at least 1 hour. Serve with breadsticks and peppers. Makes about 2 cups.

Garlic Cucumber Dip

1 large cucumber
3/4 cup plain yogurt
3/4 cup sour cream
3 tablespoons olive oil
4-1/2 teaspoons minced fresh dill
4-1/2 teaspoons red wine vinegar
3 garlic cloves, minced
1/4 teaspoon salt
Additional minced fresh dill
Pita bread wedges

Peel cucumber; cut in half lengthwise and scoop out seeds. Grate cucumber; squeeze between paper towels several times to remove excess moisture.

Place cucumber in a small bowl; stir in the yogurt, sour cream, oil, dill, vinegar, garlic and salt. Refrigerate until chilled. Sprinkle with additional dill. Serve with pita wedges. Makes 2 cups.

Roast Beef Pinwheels

1 cup (8 ounces) sour cream
2 tablespoons ranch salad dressing mix
1/2 teaspoon minced garlic
1/4 cup finely chopped green onions
4 flour tortillas (10 inches)
1/2 pound thinly sliced deli roast beef

In a small bowl, combine the sour cream, salad dressing mix and garlic. Stir in onions. Spread over tortillas; top with beef. Roll up tightly. Cut into 1-in. pieces; secure with toothpicks. Chill until serving. Discard toothpicks before serving. Makes about 3 dozen.

Ham Cheese Tortillas

Vegetable oil for frying
6 flour tortillas (10 inches), quartered
3 packages (6 ounces each) boiled ham, (24 slices)
4-1/2 cups shredded cheddar cheese
1 cup picante sauce or salsa
Garlic salt
Sour cream and minced chives, optional

In a electric skillet, heat 2 in. of oil to 375 degrees. Fry tortillas wedges, a few at a time, until lightly browned and crispy. Drain on paper towels. Place wedges in a single layer on baking sheets. Top each with a folded ham slice, 3 tablespoons cheese and 2 teaspoons picante sauce. Sprinkle with garlic salt.

Broil 4-6 in. from the heat until cheese is melted, about 2 minutes. Serve warm. If desired, top with a dollop of sour cream and sprinkle with chives. Makes 2 dozen.

Pineapple Smokies

1 cup packed brown sugar
3 tablespoons all-purpose flour
2 teaspoons ground mustard
1 cup pineapple juice
1/2 cup vinegar
1-1/2 teaspoons soy sauce
2 pounds mini smoked sausage links

In a large saucepan, combine sugar, flour and mustard. Gradually stir in pineapple juice, vinegar and soy sauce. Bring to a boil over medium heat, stirring occasionally.

Boil for 2 minutes, stirring constantly. Add sausages; stir to coat. Cook for 5 minutes or until heated through. Serve warm. Makes about 8 dozen.

Bacon Roll-Ups

1/3 cup finely chopped onion
1 tablespoon butter
3 cups cubed day-old bread
1/4 teaspoon celery salt
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1 egg, lightly beaten
10 bacon strips

In a small skillet, saute onion in butter until tender. In a bowl, combine the bread cubes, celery salt, garlic powder, salt, pepper and onion mixture; toss to mix evenly.

Add egg; toss to coat bread cubes. Roll into ten 1-1/4-in. balls. Wrap a bacon strip around each ball. Secure with a toothpick. Repeat with remaining ingredients.

In a large skillet, cook bacon roll-ups on all sides over medium heat for 18 minutes or until bacon is crisp and a meat thermometer inserted into stuffing reads at least 160 degrees. Drain on paper towels. Makes 10 roll-ups.

Chili Cheddar Pinwheels

1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chilies, drained
2 tablespoons picante sauce
1/2 teaspoon chili powder
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
2 tubes (8 ounces each) refrigerated crescent rolls
Additional chili powder, optional

In a mixing bowl, beat cream cheese. Add the cheddar cheese, chilies, picante sauce, chili powder, garlic salt and onion powder.

Separate each tube of crescent roll dough into four rectangles; press perforations to seal. Spread about 1/4 cup cheese mixture over each rectangle. Roll up jelly-roll style, starting with a short side. Wrap in plastic wrap and chill for at least 1 hour.

Cut each roll into eight slices; place on ungreased baking sheets. Sprinkle with additional chili powder if desired. Bake at 350 degrees for 10-12 minutes or until golden brown. Makes 64 appetizers

Sausage Swirls

4 cups all-purpose flour
1/4 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2/3 cup vegetable oil
3/4 to 1 cup milk
2 pounds uncooked bulk pork sausage

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. Stir in oil until the mixture resembles coarse crumbs. Gradually stir in enough milk to form a soft dough.

Turn onto a floured surface; knead lightly for 30 seconds. Roll into two 16-in. x 10-in. rectangles. Crumble uncooked sausage over dough to within 1/2 in. on all sides. Carefully roll up from 16-in. end. Wrap in foil; chill for at least 1 hour.

Cut into 1/2-in. slices; place 1 in. apart on ungreased baking sheets. Bake at 400 degrees for 15-20 minutes or until lightly browned. Serve warm or cold. Store in the refrigerator. Makes about 4 dozen.