Appetizer Recipes

Chili Con Queso

1 medium onion, chopped
1 to 2 garlic cloves, minced
2 tablespoons butter
1 can (4 ounces) chopped green chilies
2-1/2 cups (10 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded Monterey Jack cheese
1 cup milk
Tortilla chips

In a saucepan, saute onion and garlic in butter until tender. Add chilies; cook and stir for 5 minutes. Reduce heat to low. Gradually add small amounts of cheeses and milk; stir until melted after each addition. Serve warm with tortilla chips. Makes 3 cups

Parmesan Yogurt Dip

1 cup plain yogurt
1/4 cup grated Parmesan cheese
1/4 cup reduced-fat sour cream
3 tablespoons minced fresh parsley
1 green onion, thinly sliced
1 teaspoon prepared mustard
1 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
Assorted vegetables

In a bowl, combine the yogurt, Parmesan cheese, sour cream, parsley, green onion, mustard, onion powder, salt and pepper. Cover and refrigerate for at least 2 hours. Serve with assorted vegetables. Makes 1-1/4 cups.

Double Chili Cheese Dip

1 package (8 ounces) cream cheese, softened
1 can (15 ounces) turkey chili without beans
4 green onions, thinly sliced
3 tablespoons chopped green chilies
1/4 cup sliced ripe olives, optional
1 cup (4 ounces) shredded cheddar cheese
Baked tortilla chips

Spread cream cheese into a 9-in. pie plate or quiche dish that has been coated with nonstick cooking spray. Top with chili, onions, chilies and olives if desired.

Sprinkle with cheese. Bake, uncovered, at 350 degrees for 15-20 minutes or until the cheese is melted. Serve with tortilla chips. Makes 8 servings.

Caramel Popcorn Balls

2 quarts popped popcorn
3 cups crisp rice cereal
42 caramels
3 tablespoons water
1 cup salted peanuts
1/8 teaspoon salt

Combine popcorn and cereal in a large bowl; set aside. In a heavy saucepan over low heat or in a microwave-safe dish, heat caramels and water until the caramels are melted.

Stir in peanuts and salt; mix well. Pour over popcorn mixture and toss to coat. With buttered hands, shape into 3-in. balls. Reshape if necessary when partially cooled. Makes 10 popcorn balls.

Buttered Cornsticks

2-2/3 cups biscuit/baking mix
1 can (8-1/2 ounces) cream-style corn
1/4 cup butter or margarine, melted

In a bowl, combine biscuit mix and corn. Stir until a soft dough forms. Knead on a lightly floured surface for 3 minutes. Roll into a 10-in. x 6-in. rectangle. Cut into 3-in. x 1-in. strips.

Dip in butter. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 425 degrees for 12-15 minutes or until golden brown. Makes about 20 breadsticks.

Stuffed Cuke Snacks

1 large cucumber
1 package (3 ounces) cream cheese, softened
1 tablespoon crumbled blue cheese
2 teaspoons minced fresh parsley
1 teaspoon minced fresh dill
1 teaspoon grated onion
20 to 26 pimiento strips
Additional dill sprigs

Run the tines of a fork lengthwise down the cucumber. Cut a 1-in. slice from each end. Cut cucumber in half lengthwise; remove and discard seeds. Place cucumber cut side down on paper towel for 10 minutes.

Combine cheeses, parsley, dill and onion; spoon into cucumber halves. Put halves back together; wrap in plastic wrap. Refrigerate for 3-4 hours. Cut into 1/2-in. slices; garnish with pimiento and dill. Makes about 1-1/2 dozen.

Creamy Thyme Spread

1 package (8 ounces) cream cheese, softened
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1/2 teaspoon minced garlic
Assorted crackers

In a bowl, combine the cream cheese, thyme, parsley and garlic; mix well. Cover and refrigerate until serving. Serve with crackers. Makes about 1 cup.

Cheddar Pepper Crisps

1-3/4 cups all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold butter or margarine
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1/2 cup cold water
2 tablespoons vinegar
Coarsely ground pepper

In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Stir in cheese. Sprinkle with water and vinegar. Toss with a fork until a ball forms. Wrap tightly in plastic wrap; refrigerate for 1 hour or until dough is firm.

Divide into six portions. On a lightly floured surface, roll each portion of dough into an 8-in. circle. Cut into eight wedges and place on greased baking sheets.

Sprinkle with pepper; lightly press into dough. Bake at 375 degrees for 10-14 minutes or until golden brown and crisp. Cool on wire racks. Store in an airtight container. Makes 4 dozen.

Savory Pork Turnovers

6 cups all-purpose flour
2 teaspoons sugar
1-1/2 teaspoons salt
1 cup shortening
1 cup cold butter or margarine
12 to 18 tablespoons cold water

Filling
2 pounds ground pork
3 tablespoons butter or margarine
1/2 cup chopped onion
2 cups cooked cubed peeled potatoes
2 cups diced peeled tart apples
3 tablespoons all-purpose flour
1 tablespoon brown sugar
1-1/2 teaspoons rubbed sage
1 teaspoon pepper
1/2 teaspoon salt
2 egg yolks
2 tablespoons water

In a bowl, combine flour, sugar and salt; cut in the shortening and butter until crumbly. Add water, 1 tablespoon at a time, tossing lightly with a fork until dough forms a ball. Cover and chill for at least 1 hour.

In a Dutch oven over medium heat, brown pork until no longer pink; drain. Add butter and onion; saute until onion is tender. Add potatoes, apples, flour, sugar, sage, pepper and salt; cook and stir for 2 minutes. Cool.

Meanwhile, on a heavily floured surface, roll pastry to 1/8-in. thickness; cut into 3-1/2-in. circles. Place 1-2 tablespoons filling on each circle. Moisten edges with water; fold dough in half.

Seal edges with fingers or a fork. Place on ungreased baking sheets. Beat egg yolks and water; brush over turnovers. Bake at 375 degrees for 20-25 minutes or until golden brown. Serve warm. Makes about 4 dozen.

Cheesy Bean Dip

1-1/2 cups (6 ounces) shredded Mexican cheese blend
1-1/2 cups (6 ounces) shredded cheddar cheese
1 can (16 ounces) refried beans
1 can (10 ounces) diced tomatoes and green chilies
1 package (8 ounces) cream cheese, cubed
1/2 cup sour cream
1 tablespoon taco seasoning
Baked tortilla chips and assorted fresh vegetables

In a bowl, combine the cheeses; set aside 1 cup for topping. Add beans, tomatoes, cream cheese, sour cream and taco seasoning to the remaining cheese; mix well.

Transfer to a 2-qt. baking dish coated with nonstick cooking spray; sprinkle with reserved cheese. Bake, uncovered, at 350 degrees for 20-25 minutes or until bubbly around the edges. Serve warm with tortilla chips and vegetables. Makes 4 cups.

Vegetable Dip

1 cup mayonnaise
1/2 cup sour cream
2 tablespoons minced fresh parsley
1 tablespoon minced chives
1 teaspoon dried minced onion
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon curry powder
1/8 teaspoon pepper
1 medium green pepper
1 medium sweet red pepper
Assorted raw vegetables

In a large bowl, combine the first 11 ingredients. Cover and refrigerate for at least 1 hour. Lay green pepper on it's side; with a sharp knife, make a horizontal slice just above stem.

Remove top piece; save for another use. Remove membrane and seeds. Repeat with red pepper. Fill peppers with dip. Serve with vegetables. Makes 1-1/2 cups.

Tomato Basil Bruschetta

3 tablespoons olive oil, divided
1 loaf (1 pound) Italian bread, cut into 1/2-inch slices
1-1/2 cups chopped seeded plum tomatoes
1 jar (4 ounces) diced pimientos, rinsed and drained
2 tablespoons chopped fresh basil
1 teaspoon red wine vinegar
1 teaspoon minced fresh parsley
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1 tablespoon grated Romano cheese
Fresh basil leaves

Using 2 tablespoons oil, lightly brush one side of bread slices. Place bread oil side up on an ungreased baking sheet. Bake at 350 degrees for 15 minutes or until lightly browned.

In a bowl, combine the tomatoes, pimientos, chopped basil, vinegar, parsley, garlic, salt, pepper flakes and pepper; stir in Romano cheese.

Place a whole basil leaf on each slice of toast bread. Top with tomato mixture. Drizzle with remaining olive oil. Serve immediately. Makes 20 appetizers.

Crisp Cheese Twists

1-1/4 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon salt
1/4 cup shortening
1-1/4 cups shredded cheddar cheese
1/3 cup cold water
Grated Parmesan cheese

In a large bowl, combine the flour, cornmeal and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in cheddar cheese. Sprinkle with 1/3 cup water.

Toss with a fork (if dough is dry, add water, 1 teaspoon at a time, until dough forms a ball). Wrap tightly in plastic wrap; refrigerate for 1 hour or until firm.

Divide dough in half. On a lightly floured surface, roll each portion into an 11-in. x 10-in. rectangle. Cut into 5-in. x 1/2-in. strips. Carefully twist each strip and place on greased baking sheets, pressing ends down.

Bake at 425 degrees for 7-9 minutes or until golden brown. Immediately sprinkle twists with Parmesan cheese. Cool on wire racks. Store in an airtight container. Makes about 7 dozen.

Sprinkle Fruit Dip

1-1/2 cups strawberry yogurt
1-1/2 cups whipped topping
1/4 cup colored sprinkles, divided
4 large green apples, sliced
4 large red apples, sliced
2 pints fresh strawberries
4 cups red and/or green grapes

In a bowl, fold together yogurt, whipped topping and half of the sprinkles. Cover and refrigerate for 20 minutes. Just before serving, top with remaining sprinkles. Serve with fruit. Makes 3 cups.

Strawberries Romanoff

1 quart fresh strawberries, hulled
1/2 cup confectioners' sugar
1 cup whipping cream
1/4 cup orange juice

Sprinkle strawberries with sugar. Cover and refrigerate 15-20 minutes. Just before serving, whip cream until stiff. Gently stir in orange juice. Fold in berries, or serve individually in small bowls topped with the flavored cream. Makes 4-6 servings.

Onion Cheese Bread

1 loaf unsliced French bread (1 pound and 20 inches long)
8 ounces Monterey Jack cheese, cut into 1/4-inch cubes
1/2 cup chopped green onions or red onion
6 tablespoons butter or margarine, melted
4-1/2 teaspoons lemon juice
1-1/2 teaspoons prepared mustard

Cut bread lengthwise down the middle to within 1/2 in. of bottom. Cut diagonally into 1-in. slices to within 1/2 in. of bottom. Cut diagonally into 1-in. slices to within 1/2 in. of bottom.

Repeat cuts in the opposite direction. Stuff bread with cheese and onions. Place on a double thickness of heavy-duty foil (about 24 in. x 12 in.). Combine the butter, lemon juice and mustard; drizzle over bread. Fold foil around bread. Place on a baking sheet.

Bake at 425 degrees for 20 minutes or until cheese is melted. Unwrap; bake 5-10 minutes longer or until bread is lightly crisp. Cut into pieces; serve warm. Makes 8-10 servings.

BLT Spread

1/2 cup sour cream
1/2 cup mayonnaise or salad dressing
1/2 pound bacon, cooked and crumbled
1 small tomato, diced
Small lettuce leaves
Toasted snack bread or crackers
Fresh vegetables

In a bowl, combine sour cream, mayonnaise, and bacon; mix well. Stir in tomato. Serve with lettuce on bread or crackers, or use as a dip for vegetables. Makes 1-1/2 cups.

Mexican Pizza

2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1 pound ground beef
1 envelope taco seasoning
1 can (2-1/4 ounces) sliced ripe olives, drained
1 medium tomato, chopped
3/4 cup shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese
1 cup shredded lettuce

Unroll crescent roll dough and place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations.

Bake at 375 degrees for 8-10 minutes or until light golden brown; cool. In a small bowl, blend cream cheese and sour cream with a wire whisk; spread over crust. Chill 30 minutes.

Meanwhile, in a large skillet, brown beef; drain. Stir in taco seasoning. Add water according to package directions and simmer for 5 minutes, stirring occasionally. Spread over cream cheese layer.

Top with olives, tomato, cheeses and lettuce. Cut into serving-size pieces. Serve immediately or refrigerate. Makes 12-16 servings.

Roasted Eggplant Dip

1 medium eggplant (about 1 pound)
9 green onions (white portion only)
3 tablespoons plain yogurt
1 tablespoon lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced chives, divided
Pita breads (6 inches), cut into 6 wedges
Carrot sticks, optional

Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan. Bake at 400 degrees for 25-30 minutes or until tender. Cool. Peel and cube the eggplant.

In a blender or food processor, combine the yogurt, lemon juice, oil, salt, pepper, eggplant and onions. Cover and process until almost smooth. Add 2 tablespoons chives; cover and process until blended.

Transfer to a serving bowl; sprinkle with remaining chives. Serve with pita wedges and carrots if desired. Makes 1-1/2 cups, 6 servings, 1/4 cup per serving.

Honey-Glazed Snack Mix

8 cups Crispix
3 cups miniature pretzels
2 cups pecan halves
2/3 cup butter or margarine
1/2 cup honey

In a large bowl, combine the cereal, pretzels and pecans; set aside. In a small saucepan, melt butter; stir in honey until well blended.

Pour over cereal mixture and stir to coat. Spread into two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 350 degrees for 12-15 minutes or until mixture is lightly glazed, stirring occasionally.

Cool in pan for 3 minutes; remove from pan and spread on waxed paper to cool completely. Store in an airtight container. Makes about 12 cups.

Herb Bread

6 tablespoons butter, softened
1 to 2 garlic cloves, minced
2 teaspoons dried parsley flakes
1/2 teaspoon dried oregano
1/2 teaspoon dill weed
1 teaspoon grated Parmesan cheese
1 loaf sourdough or French bread, sliced

In a large bowl, combine the first six ingredients. Spread on one side of each bread slice; wrap loaf in foil. Bake at 350 degrees for 20-25 minutes or until heated through. Makes 6-8 servings.

Mini Hamburgers

1/2 cup chopped onion
1 tablespoon butter or margarine
1 pound lean ground beef or ground round
1 egg, beaten
1/4 teaspoon seasoned salt
1/4 teaspoon ground sage
1/4 teaspoon salt
1/8 teaspoon pepper
40 mini rolls, split
8 ounces process American cheese slices, cut into 1-1/2-inch squares
40 dill pickle slices, optional

In a skillet, saute onion in butter. Transfer to bowl; add meat, egg and seasonings. Spread over bottom halves of the rolls; replace tops. Place on baking sheets; cover with foil.

Bake at 350 degrees for 20 minutes. If desired, place a cheese square and pickle on each hamburger; replace tops and foil and return to the oven for 5 minutes. Makes 40 servings.

Buttery French Bread

1/2 cup butter or margarine, softened
1/4 teaspoon paprika
1/4 teaspoon celery seed
1 loaf French bread (about 20 inches), sliced

In a small bowl,combine butter, paprika and celery seed; spread between bread slices and over top. Wrap bread tightly in foil. Bake at 375 degrees for 15 minutes. Open the foil and bake 5 minutes longer. Makes 6-8 servings.

Poppy Seed French Bread

1/4 cup butter or margarine, softened
1/2 cup grated Parmesan cheese
1-1/2 tablespoons poppy seeds
8 slices French bread (1 inch thick)

Combine butter, Parmesan cheese, and poppy seeds; spread on both sides of each piece of bread. Place on baking sheet. Bake at 350 degrees for 12-16 minutes, turning once. Makes 6-8 servings.

Corn Dogs

3/4 cup yellow cornmeal
3/4 cup self-rising flour
1 egg, beaten
2/3 cup milk
10 Popsicle sticks
10 hot dogs
Oil for deep-fat frying

In a large bowl, combine cornmeal, flour and egg. Stir in milk to make a thick batter; let stand 4 minutes. Insert sticks into hot dogs; dip in batter. Heat oil to 375 degrees. Fry corn dogs until golden brown, about 5-6 minutes. Drain on paper towel. Makes 10 servings.