Appetizer Recipes

Tortilla Pinwheels

1 cup (8 ounces) sour cream
1 package (8 ounces) cream cheese, softened
1 can (4-1/4 ounces) chopped ripe olives
1 can (4 ounces) chopped green chilies, well drained
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped green onions
Garlic powder to taste
Seasoned salt to taste
5 flour tortillas (10 inches)
Fresh parsley for garnish
Salsa

In a small mixing, combine the first eight ingredients until blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerate for several hours.

Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works best.) Discard ends. Garnish with parsley. Serve with salsa if desired. Makes about 4 dozen.

Sausage Rolls

1-1/4 pounds bulk pork sausage
1 medium onion, finely chopped
2 teaspoons snipped chives
1/2 teaspoon dried basil
2 garlic cloves, minced
1 teaspoon paprika, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed

In a bowl, combine the sausage, onion, chives, basil, garlic, 3/4 teaspoon paprika, salt and pepper. Unfold pastry onto a lightly floured surface. Roll each pastry sheet into an 11-in. x 10-1/2-in. rectangle. Cut widthwise into 3-1/2-in. strips.

Spread 1/2 cup of sausage mixture down the center of each strip. Fold pastry over and press edges together to seal. Cut each roll into six pieces. Place seam side down on a rack in a shallow baking pan. Sprinkle with remaining paprika. Bake at 350° for 20-25 minutes or until golden brown. Makes 3 dozen.

Tortellini Appetizers

4 garlic cloves, peeled
2 tablespoons olive oil, divided
1 package (10 ounces) refrigerated spinach tortellini
1 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup milk
1/4 cup prepared pesto
1/8 teaspoon pepper
1 pint grape tomatoes
26 frilled toothpicks

Place garlic cloves on a double thickness of heavy-duty foil; drizzle with 1 tablespoon oil. Wrap foil around garlic. Bake at 425° for 20-25 minutes or until tender. Cool for 10-15 minutes.

Meanwhile, cook tortellini according to package directions; drain and rinse in cold water. Toss with remaining oil; set aside. In a small bowl, combine the mayonnaise, Parmesan cheese, milk, pesto and pepper. Mash garlic into pesto mixture; stir until combined.

Alternately thread tortellini and tomatoes onto toothpicks. Serve with pesto dip. Refrigerate leftovers. Makes about 2 dozen (1-1/2 cups dip).

Marinated Pork Tenderloin Sandwiches

1/2 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon ground ginger
1/2 teaspoon ground mustard
2 cloves garlic, minced
1 pound pork tenderloin
12 dinner rolls, warmed

In a large bowl, combine the soy sauce, brown sugar, oil, ginger, mustard and garlic. Pour 3/4 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 12 hours or overnight; turning several times. Cover and refrigerate remaining marinade.

Drain and discard marinade. Coat grill rack with cooking spray before starting the grill. Grilled, pork, uncovered, over medium heat for 7-8 minutes on each side or until a meat thermometer reaches 160°. Baste with remaining marinade during the last 7 minutes of cooking. Let stand for 10 minutes; carve in thin slices and serve on rolls. Makes 1 dozen.

Curried Chicken Tea Sandwiches

2 cups cubed cooked chicken
1 medium unpeeled red apple, chopped
3/4 cup dried cranberries
1/2 cup thinly sliced celery
1/4 cup chopped pecans
2 tablespoons thinly sliced green onions
3/4 cup mayonnaise
2 teaspoons lime juice
1/2 to 3/4 teaspoon curry powder
12 slices bread
Lettuce leaves

In a large bowl, combine the first six ingredients. In a small bowl, combine the mayonnaise, lime juice and curry powder; pour over chicken mixture; toss to coat. Cover and refrigerate until ready to serve. Cut each slice of bread with a 3-in. heart-shaped cookie cutter. Top with lettuce and chicken salad. Makes 6 servings.

Almond Cheddar Appetizers

1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 cup (4 ounces) shredded sharp cheddar cheese
1 medium onion, chopped
3/4 cup slivered almonds, chopped
6 bacon strips, cooked and crumbled
1 loaf (1 pound) French bread

In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon. Cut bread into 1/2-in. slices; spread with cheese mixture. Cut slices in half; place on a greased baking sheet. Bake at 400° for 8-10 minutes or until bubbly. Makes about 4 dozen.

Chicken Taco Ring

2 tubes (8 ounces each) refrigerated crescent rolls
2/3 cup finely crushed tortilla chips, divided
2 cups finely chopped cooked rotisserie chicken (skin removed)
3/4 cup shredded Mexican cheese blend
1/2 cup mayonnaise
1 can (4 ounces) chopped green chilies, undrained
1/4 cup chopped pitted ripe olives
1 plum tomato, seeded and chopped
1 tablespoon taco seasoning
1 tablespoon lime juice

Garnish:
1 cup (8 ounces) sour cream
1 cup salsa

Grease a 12-in. pizza pan. Unroll crescent dough. Sprinkle with 1/4 cup tortilla chips; press down gently. Separate into 16 triangles.

Place wide end of one triangle, chip side down, 3 in. from edge of prepared pan, with point overhanging edge of pan. Repeat with remaining triangles, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together.

In a small bowl, combine the chicken, cheese, mayonnaise, chilies, olives, tomato, taco seasoning, lime juice and remaining tortilla chips. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). Bake at 375° for 20-25 minutes or until golden brown. Garnish with sour cream, salsa, tomatoes and lime. Makes 16 servings.

Parmesan Ham Appetizers

1 carton (8 ounces) whipped cream cheese
1 cup shredded Parmesan cheese
1/4 pound deli ham, finely chopped
1/2 to 1 teaspoon garlic powder
1 unsliced loaf (1 pound) Italian bread

In a large bowl, beat the cream cheese, Parmesan cheese, ham and garlic powder until blended. Cut bread in half lengthwise; spread with the cream cheese mixture. Cut into 1-1/2-in. slices. Place on an ungreased baking sheet. Broil 4 in. from the heat for 3-5 minutes or until topping is lightly browned. Makes about 1-1/2 dozen.

Zucchini Feta Bruschetta

1 large tomato, seeded and chopped
1 medium zucchini, finely chopped
4 green onions, thinly sliced
2 tablespoons minced fresh basil
4 to 6 garlic cloves, minced
2 tablespoons lemon juice
2 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup crumbled feta cheese
1 loaf (1 pound) unsliced Italian bread
1/4 to 1/3 cup butter, softened

In a large bowl, combine the tomato, zucchini, onions, basil and garlic. In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture and toss to coat. Stir in feta cheese. Cover and refrigerate for at least 1 hour.

Cut bread into 18 slices; spread butter on both sides. In a large skillet or on a griddle, toast bread on both sides or until lightly browned. Cut each slice in half; use a slotted spoon to top each with tomato mixture. Makes 3 dozen.

Spinach-Stuffed Bread

1 loaf (1 pound) frozen bread dough
1 medium onion, chopped
1 to 2 garlic cloves, minced
2 teaspoons olive oil
1 package (10 ounces) frozen chopped spinach, thawed, squeezed
2 cups (8 ounces) shredded cheddar or mozzarella

Thaw bread dough according to package directions; let rise until doubled. Meanwhile, in a skillet, saute onion and garlic in oil until tender. Stir in spinach.

On a lightly floured surface, roll dough into a 14-in. x 10-in. rectangle. Spread the spinach mixture to within 1/2 in. of edges; sprinkle with cheese.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a baking sheet coated with cooking spray; tuck ends under.

Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack; let stand for 10 minutes before slicing. Serve warm. Makes 6 servings.

Pizza Pancakes

2 cups biscuit/baking mix
2 teaspoons Italian seasoning
2 eggs
1 cup milk
1/2 cup shredded part-skim mozzarella cheese
1/2 cup chopped pepperoni
1/2 cup chopped plum tomatoes
1/4 cup chopped green pepper
1 can (8 ounces) pizza sauce, warmed

In a large bowl, combine the biscuit mix and Italian seasoning. Combine eggs and milk; stir into dry ingredients just until moistened. Fold in the cheese, pepperoni, tomatoes and green pepper.

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the seconds side is golden brown. Serve with pizza sauce. Makes 14 pancakes.

Sweet Cheese Ball

2 packages (8 ounces each) cream cheese, softened
1/2 cup confectioners' sugar
2/3 cup flaked coconut
8 maraschino cherries, finely chopped
3/4 cup finely chopped pecans
Assorted fresh fruit

In a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the coconut and cherries. Shape into a ball; roll in pecans. Cover and refrigerate until serving. Serve with fruit. Makes 1 cheese ball (3-1/2 cups).

Chicken Creole Deviled Eggs

6 hard-cooked eggs
1/2 cup diced cooked chicken
5 tablespoons mayonnaise
1 tablespoon finely chopped onion
1 teaspoon honey mustard
1/2 teaspoon ground mustard
1/2 teaspoon Creole seasoning
1/8 teaspoon hot pepper sauce
1 tablespoon minced fresh parsley

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash the yolks. Stir in the chicken, mayonnaise, onion, honey mustard, ground mustard, Creole seasoning and hot pepper sauce. Pipe or spoon into egg whites. Sprinkle with parsley. Refrigerate until serving. Makes 1 dozen.

Onion Brie Appetizers

2 medium onions, thinly sliced
3 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon white wine vinegar
1 sheet frozen puff pastry, thawed
4 ounces Brie or Camembert, rind removed, softened
1 to 2 teaspoons caraway seeds
1 egg
2 teaspoons water

In a large skillet, cook the onions, butter, brown sugar and vinegar over medium-low heat until onions are golden brown, stirring frequently. Remove with a slotted spoon; cool to room temperature.

On a lightly floured surface, roll puff pastry into an 11-in. x 8-in. rectangle. Spread Brie over pastry. Cover with the onions; sprinkle with caraway seeds.

Roll up one long side to the middle of the dough; roll up the other side so the two rolls meet in the center. Using a serrated knife, cut into 1/2-in. slices. Place on parchment paper-lined baking sheets; flatten to 1/4-in. thickness. Refrigerate for 15 minutes.

In a small bowl, beat egg and water; brush over slices. Bake at 375° for 12-14 minutes or until puffed and golden brown. Serve warm. Makes 1-1/2 dozen.

Spinach Cheese Pinwheels

1 tube (8 ounces) refrigerated crescent rolls
1/3 cup spreadable garlic and herb cream cheese
4 slices thinly sliced deli ham
1/2 cup packed fresh baby spinach

Separate crescent dough into four rectangles; seal perforations. Spread cream cheese over each rectangle to within 1/4 in. of edges; top with ham and spinach. Roll up each jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices.

Place the slices cut side down on a greased baking sheets. Bake at 400° for 8-10 minutes or until golden brown. Serve warm. Refrigerate leftovers. Makes 2 dozen.

Pepperoni Roll-Ups

1 tube (8 ounces) refrigerated crescent rolls
16 slices pepperoni, cut into quarters
2 pieces string cheese (1 ounce each), cut into quarters
3/4 teaspoon Italian seasoning, divided
1/4 teaspoon garlic salt

Unroll crescent dough; separate into eight triangles. Place eight pepperoni pieces on each. Place a piece of cheese on the long side of each triangle; sprinkle with 1/2 teaspoon Italian seasoning.

Roll up each, starting with a long side; pinch seams to seal. Sprinkle with garlic salt and remaining Italian seasoning. Place 2 in. apart on a greased baking sheet. Bake at 375° for 10-12 minutes or until golden brown. Serve warm. Makes 8 appetizers.

Fried Ham Cubes

2 eggs
1 tablespoon milk
1-1/2 cups dry bread crumbs
1/2 cup grated Parmesan cheese
1 tablespoon dried parsley flakes
1-1/2 pounds boneless fully cooked ham, cut into 1-inch cubes
Oil for frying

Cheese Dipping Sauce:
5 ounces process cheese (Velveeta), cubed
1/4 cup milk
1/2 cup salsa

In a shallow bowl, beat eggs and milk. In another bowl, combine the bread crumbs, Parmesan cheese and parsley. Dip ham cubes in egg mixture, then roll in crumb mixture.

In an electric skillet, heat 1/4 in. of oil to 375°. Fry ham cubes, a few at a time, for 2 minutes on each side or until golden brown. Drain on paper towels.

In a small saucepan, heat cheese and milk over medium heat for 3-4 minutes or until cheese is melted. Remove from the heat; stir in salsa. Serve with ham cubes. Makes about 3 dozen.

Cucumber Salsa

2 medium cucumbers, peeled, seeded and chopped
2 medium tomatoes, chopped
1/2 cup chopped green pepper
1 jalapeno pepper, seeded and chopped
1 small onion, chopped
1 garlic clove, minced
2 tablespoons lime juice
1 teaspoon minced fresh parsley
2 teaspoons minced fresh cilantro or additional parsley
1/2 teaspoon dill weed
1/2 teaspoon salt
Tortilla chips

In a bowl, combine the first 11 ingredients. Cover and refrigerate for 1 hour. Serve with chips. Makes 4 cups.

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

Garlic Oregano Dip

1 cup mayonnaise
1 cup (8 ounces) sour cream
1 small red onion, chopped
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon salt
1 round loaf (1 pound) unsliced sourdough bread
Snack rye bread

In a bowl, combine the first six ingredients; cover and refrigerate. Meanwhile, cut the top third off the loaf of bread; carefully hollow out bottom, leaving a 1-in. shell.

Cube removed bread and top of bread. Spoon dip into bread shell. Serve with bread cubes and snack rye. Makes 1-3/4 cups.

Southern Caviar

1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1 medium onion, chopped
3 green onions, chopped
1/4 cup minced fresh parsley
1 jar (2 ounces) diced pimientos, drained
1 garlic clove, minced
1 bottle (8 ounces) Italian salad dressing
Baked tortilla chips

In a large bowl, combine the peas, peppers, onions, parsley, pimientos and garlic. Pour salad dressing over pea mixture; stir gently to coat. Cover and refrigerate for 24 hours. Serve with tortilla chips. Makes 4 cups.

Calico Corn Salsa

1-1/2 cups frozen corn, thawed
1 cup frozen peas, thawed
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano
1 tablespoon olive oil
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, chopped
1/3 cup chopped red onion
1/4 cup lime juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
2 tablespoons minced fresh cilantro
Baked tortilla chips

In a large bowl, combine the corn and peas. In a nonstick skillet, cook cumin and oregano in oil over medium heat for 2 minutes. Pour over corn mixture; stir to coat evenly. Stir in the beans, tomato and onion.

In a small bowl, whisk the lime juice, mustard, garlic and salt. Stir in cilantro. Pour over corn mixture and stir to coat. Serve with tortilla chips. Refrigerate leftovers. Makes 4 cups.

Salsa Guacamole

6 small ripe avocados, halved, pitted and peeled
1/4 cup lemon juice
1 cup salsa
2 green onions, finely chopped
1/4 teaspoon salt
1/4 teaspoon garlic powder
Tortilla chips

In a bowl, mash avocados with lemon juice. Stir in salsa, onions, salt and garlic powder. Serve immediately with tortilla chips. Makes 4 cups.

Salmon Cheese Spread

2 packages (3 ounces each) cream cheese, softened
3 tablespoons mayonnaise
1 tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 can (7-1/2 ounces) salmon, drained, bones and skin removed
2 green onions, thinly sliced
Crackers

In a mixing bowl, combine the cream cheese, mayonnaise and lemon juice. Add the salt, curry powder, basil and pepper; mix well. Gently stir in salmon and onions. Cover and refrigerate for at least 1 hour. Serve with crackers. Makes 1-1/2 cups.

Lemon-Curry Deviled Eggs

16 hard-cooked eggs
1/3 to 1/2 cup sour cream
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1/2 teaspoon curry powder
Dash Worcestershire sauce

Cut eggs in half lengthwise. Remove the yolks; set whites aside. In a bowl, mash yolks. Add the remaining ingredients; mix well. Spoon into egg whites. Refrigerate until serving. Makes 16 servings.

Cinnamon Popcorn

2 quarts popped popcorn
1 egg white
1/2 cup sugar
1 teaspoon dried orange peel
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Place popcorn in a greased 15-in.x 10-in.x 1-in. baking pan. In a small mixing bowl, beat egg white, sugar, orange peel, cinnamon and salt until well blended. Pour over popcorn; mix well. Bake at 300 degrees for 30-35 minutes, stirring once. Cool completely. Store in an airtight container. Makes 2 quarts.