Appetizer Recipes

Cheddar Ham Cups

2 cups (8 ounces) finely shredded cheddar cheese
2 packages (2-1/2 ounces each) thinly sliced deli ham, chopped
3/4 cup mayonnaise
1/3 cup real bacon bits
2 to 3 teaspoons Dijon mustard
1 tube (10.2 ounces) large refrigerated flaky biscuits

In a large bowl, combine the cheese, ham, mayonnaise, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased miniature muffin cups. Fill each with about 1 tablespoon of cheese mixture.

Bake at 450° for 9-11 minutes or until golden brown and the cheese is melted. Let stand for 2 minutes before removing from the pans. Serve warm. Makes 2-1/2 dozen.

Baked Egg Rolls

2 cups grated carrots
1 can (14 ounces) bean sprouts, drained
1/2 cup chopped water chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
Pinch cayenne pepper
16 egg roll wrappers

Coat a large skillet with cooking spray; add the first six ingredients. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes. Add chicken; heat through.

In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes; remove from the heat.

Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly. (Keep remaining wrappers covered with a damp paper towel until ready to use.)

Place seam side down on a baking sheet coated with cooking spray. Repeat. Spray tops of egg rolls with cooking spray. Bake at 425° for 10-15 minutes or until lightly browned. Makes 8 servings.

Beer Dip

2 packages (8 ounces each) cream cheese, softened
1/3 cup beer or nonalcoholic beer
1 envelope ranch salad dressing mix
2 cups (8 ounces) shredded cheddar cheese
Pretzels

In a large bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheese. Serve with pretzels. Refrigerate leftovers. Makes 3-1/2 cups.

Creamy Swiss Spinach Dip

1 package (8 ounces) cream cheese, softened
1 teaspoon garlic powder
1 package (9 ounces) frozen creamed spinach, thawed
2 cups diced Swiss cheese
2 unsliced round loaves (1 pound each) Italian or French bread

In a small microwave-safe bowl, beat cream cheese and garlic powder until smooth. Stir in spinach and Swiss cheese. Cover and microwave on high for 3-6 minutes or until cheese is melted, stirring occasionally.

Meanwhile, cut a 4-in. circle in the center of one loaf of bread. Remove bread, leaving 1 in. at bottom of loaf. Cut removed bread and the second loaf into 1-1/2-in. cubes. Spoon hot spinach dip into bread shell. Serve with bread cubes. Makes 3-1/2 cups.

Hot Corn Dip

1 can (15-1/4 ounces) whole kernel corn, drained
2 cans (4 ounces each) chopped green chilies, drained
1/2 cup chopped sweet red pepper
1 cup (4 ounces) shredded Monterey Jack cheese
2 tablespoons chopped jalapeno pepper
1 cup mayonnaise
1/2 cup grated Parmesan cheese
2 tablespoons sliced ripe olives
Tortilla chips

In a large bowl, combine the corn, chilies, red pepper, Monterey Jack cheese and jalapeno. Stir in mayonnaise and Parmesan cheese. Transfer to an ungreased 2-qt. baking dish. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with olives. Serve with tortilla chips. Makes about 3 cups.

Spicy Chicken Bundles

1 package (3 ounces) cream cheese, softened
2 tablespoons milk
1 tablespoon pickled jalapeno slices, chopped
1/4 teaspoon pepper
2 cups cubed cooked chicken
1/2 cup chopped onion
2 tubes (8 ounces each) refrigerated crescent rolls
1 tablespoon butter, melted
4 teaspoons seasoned bread crumbs

Mushroom Sauce:
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup milk

In a large bowl, beat the cream cheese, milk, jalapenos and pepper until blended. Stir in chicken and onion. Separate crescent dough into eight rectangles; seal perforations. Spoon 1/4 cup chicken mixture onto the center of each rectangle; bring corners up to the center and pinch edges to seal.

Place on an ungreased baking sheet. Brush with butter; sprinkle with bread crumbs. Bake at 375° for 15-20 minutes or until golden brown. In a small saucepan, combine soup and milk. Cook and stir over medium heat until heated through. Serve with bundles. Makes 8 servings.

Smoky Bacon Wraps

1 pound sliced bacon
1 package (16 ounces) miniature smoked sausage links
1 cup packed brown sugar

Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage. Place in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Sprinkle with brown sugar. Bake, uncovered, at 400° for 30-40 minutes or until bacon is crisp and sausage is heated through. Makes about 3-1/2 dozen.

Pimiento Cheese

2 (8-ounce) blocks sharp Cheddar Cheese, shredded
1 (4-ounce) jar diced pimiento, rinsed and drained
1/2 cup mayonnaise
2 tablespoons finely chopped onion
1 tablespoon worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper

Stir together all ingredients just until blended. Cover and chill leftover cheese mixture up to 1 week. Makes about 3 cups

Might as well keep all the ingredients for this one around 'cause you'll me makin' it all football season long! Oh the fellas beg for it and I am happy to oblige! (As long as they stay in the living room and out of my hair I'll do whatever it takes!!!)


Ingredients
8 ounces cream cheese, softened
4 tablespoons sour cream
1 (1 1/4 ounce) package taco seasoning mix
6 green onions, chopped
1 green pepper, chopped
2 large tomatoes, chopped
2 cups cheddar cheese, shredded
1 (4 ounce) can black olives, sliced (optional)
1 lb ground beef, cooked crumbled and drained and let cool
tortilla chips

Directions
Mix cream cheese & sour cream together until smooth. Spread right down on a large platter. Sprinkle 1/2 of the package of taco seasoning mix over top. Take crumbled cooked ground beef and sprinkle over top of cream cheese layer. Take chopped vegetables and mix in bowl. Layer over beef. Sprinkle rest of taco seasoning mix over top. Layer cheddar cheese next. Then 1 tablespoon of sour cream in middle of top. Sprinkle with black olives. Chill at least 1/2 hour. Serve with chips for dipping

Grilled Pepper Poppers

1/2 cup (4 ounces) soft goat cheese
1/2 cup (4 ounces) fat-free cream cheese, softened
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup finely chopped seeded tomato
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh sage
1/2 teaspoon kosher salt
16 jalapeño peppers, halved lengthwise and seeded (about 1 1/2 pounds)
Cooking spray
2 tablespoons chopped fresh cilantro

Prepare grill to medium-high heat. Combine first 7 ingredients in a bowl, stirring well. Spoon about 2 teaspoons cheese mixture into each pepper half. Place pepper halves, cheese side up, on grill rack coated with cooking spray.

Grill peppers 5 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Carefully place peppers on a serving platter. Sprinkle with cilantro. Makes 16 servings

Corn Fritters with Caramelized Onion Jam

1 large sweet onion, halved and thinly sliced
1 tablespoon Crisco® Extra Virgin Olive Oil or Canola Oil
2 teaspoons balsamic vinegar
1/3 cup apple jelly
1/3 cup canned diced tomatoes
1 tablespoon tomato paste
1/8 teaspoon curry powder
1/8 teaspoon ground cinnamon
Dash salt and pepper

FRitters:
2 cups biscuit/baking mix
1 can (11 ounces) gold and white corn, drained
2 eggs, lightly beaten
1/2 cup milk
1/2 cup sour cream
1/2 teaspoon salt
Oil for frying

In a small skillet, saute onion in oil until golden brown. Add vinegar; cook and stir for 2-3 minutes. Set aside. In a small saucepan, combine the jelly, tomatoes, tomato paste, curry, cinnamon, salt and pepper. Cook over medium heat for 5-7 minutes or until heated through. Add onion mixture. Cook and stir for 3 minutes; set aside and keep warm.

In a small bowl, combine the baking mix, corn, eggs, milk, sour cream and salt just until combined. In a deep-fat fryer or electric skillet, heat oil to 375°. Drop batter by heaping tablespoonfuls into hot oil; fry for 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with jam. Makes 2 dozen (3/4 cup jam).

Baked Spinach Dip Loaf

2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded cheddar cheese
1 can (8 ounces) water chestnuts, drained and chopped
5 bacon strips, cooked and crumbled
1 green onion, chopped
2 teaspoons dill weed
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 unsliced round loaf (1 pound) sourdough bread
Raw vegetables

In a large bowl, beat cream cheese and mayonnaise. Stir in the spinach, cheese, water chestnuts, bacon, onion and seasonings. Cut a 1-1/2-in. slice off top of the bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread and set aside.

Fill the shell with spinach dip; replace top. Wrap in heavy-duty foil; place on a baking sheet. Bake at 375° for 1-1/4 to 1-1/2 hours or until dip is heated through. Open foil carefully. Serve warm with bread cubes and vegetables. Makes 4-1/2 cups.

Phyllo Turkey Egg Rolls

1 pound ground turkey breast
4 cups coleslaw mix (about 8 ounces)
1/4 cup chopped green onions
3 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
1/2 teaspoon Chinese five-spice powder
1 teaspoon grated fresh gingerroot
24 sheets phyllo dough, (14 inches x 9 inches)
Refrigerated butter-flavored spray
Sweet-and-sour sauce and/or hot mustard, optional

Crumble turkey into a large nonstick skillet. Cook over medium heat until no longer pink; drain. Add the coleslaw mix, onions, soy sauce, garlic, five-spice powder and ginger. Cook for 2-3 minutes or until coleslaw is wilted. Remove from the heat.

Place one sheet of phyllo dough on a work surface with a long side facing you; spritz with butter spray and brush to evenly distribute. Repeat with two more sheets of phyllo, spritzing and brushing each layer. (Keep remaining phyllo dough covered with waxed paper to avoid drying out.)

Cut the stack widthwise into two 14-in. x 4-1/2-in. strips. Place 1/4 cup of turkey mixture along one short side of each rectangle. Fold in long sides; starting at the filling edge, roll up tightly. Place seam side down on ungreased baking sheets. Spritz top with butter spray. Repeat with remaining phyllo and filling.

Bake at 350° for 25-30 minutes, then broil 6 in. from the heat for 5 minutes or until golden brown. Serve warm with sweet-and-sour sauce and/or mustard if desired. Makes 16 egg rolls.

Beer Cheese in a Bread Bowl

1 round loaf (1 pound) pumpernickel bread
2 jars (5 ounces each) sharp American cheese spread
1 package (8 ounces) Philadelphia Cream Cheese, softened
1/4 cup beer or nonalcoholic beer
1/2 cup real bacon bits

Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. In a microwave-safe bowl, combine cheese spread and cream cheese. Microwave, uncovered, on high for 2 minutes, stirring every 30 seconds. Stir in beer. Microwave, uncovered, 20 seconds longer. Stir in bacon. Fill bread shell with cheese dip. Serve with reserved bread cubes. Makes 2-1/2 cups.

Spicy Deviled Eggs

8 large eggs
1/3 cup mayonnaise
2 teaspoons toasted sesame oil
1 tablespoon sriracha hot sauce
1/8 teaspoon kosher salt
1 teaspoon rice wine vinegar
1 scallion, finely scliced
1 tablespoon toasted sesame seeds

Place eggs in a medium saucepan and cover with cold water. Place over high heat and bring to a boil. Once boiling, shut off heat and leave eggs to sit in the hot water for 12 minutes. Remove eggs from pan and place them in a bowl of cold water until fully cooled. Peel and discard shells. Carefully cut eggs in half lengthwise and scoop yolks out into a mixing bowl. Reserve whites on a serving platter.

Add mayonnaise, sesame oil, hot sauce, vinegar and salt to the yolks and mash together with a fork. Once everything is combined use a whisk to really incorporate everything. Place into a piping bag and pipe mixture into the bowl of the egg whites. Garnish with toasted sesame seeds and sliced scallions.

Bread Bowl Beer Cheese

1 round loaf (1 pound) pumpernickel bread
2 jars (5 ounces each) sharp American cheese spread
1 package (8 ounces) cream cheese, softened
1/4 cup beer or nonalcoholic beer
1/2 cup real bacon bits

Cut top fourth off loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. In a microwave-safe bowl, combine cheese spread and cream cheese. Microwave, uncovered, on high for 2 minutes, stirring every 30 seconds. Stir in beer. Microwave, uncovered, 20 seconds longer. Stir in bacon. Fill bread shell with cheese dip. Serve with reserved bread cubes. Makes 2-1/2 cups.

Egg Rolls




1/2 pound Pork Sausage Roll
2-1/2 cups frozen stir-fry vegetable blend, thawed and chopped
1 tablespoon teriyaki sauce
10 egg roll wrappers
Oil for frying

In a large skillet, cook sausage and vegetables over medium heat until meat is no longer pink; drain. Stir in teriyaki sauce. Place 3 tablespoons of sausage mixture in the center of one egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat. In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls in batches for 3-4 minutes on each side or until golden brown. Drain on paper towels. Makes 10 egg rolls.

Deviled Potatoes

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1 pound petite red potatoes (about 15)
1 tablespoon olive oil
1 1/2 teaspoons kosher salt, divided
1/2 cup sour cream
2 tablespoons brined capers, drained and rinsed
2 teaspoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh dill
2 teaspoons whole grain mustard
1 teaspoon lemon zest
Garnish: chopped fresh flat-leaf parsley

Preheat oven to 350°F. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 teaspoon of the salt; toss to coat. Spread potatoes in a single layer on a baking sheet, and bake until tender when pierced, about 40 minutes. Remove from oven, and cool 15 minutes. Cut each potato in half crosswise. Carefully scoop out potato pulp into a medium bowl, leaving shells intact. Place shells, cut side up, on baking sheet, and bake in preheated oven until dry, about 10 more minutes. Cool completely, about 30 minutes. Stir together potato pulp, sour cream, capers, parsley, dill, mustard, zest, and remaining 1/2 teaspoon salt. Spoon mixture generously into each potato shell.

Deviled Potatoes




1 pound petite red potatoes (about 15)
1 tablespoon olive oil
1 1/2 teaspoons kosher salt, divided
1/2 cup sour cream
2 tablespoons brined capers, drained and rinsed
2 teaspoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh dill
2 teaspoons whole grain mustard
1 teaspoon lemon zest
Garnish: chopped fresh flat-leaf parsley

Preheat oven to 350°F. Place potatoes in a small bowl, and drizzle with oil. Sprinkle with 1 teaspoon of the salt; toss to coat. Spread potatoes in a single layer on a baking sheet, and bake until tender when pierced, about 40 minutes. Remove from oven, and cool 15 minutes. Cut each potato in half crosswise. Carefully scoop out potato pulp into a medium bowl, leaving shells intact. Place shells, cut side up, on baking sheet, and bake in preheated oven until dry, about 10 more minutes. Cool completely, about 30 minutes. Stir together potato pulp, sour cream, capers, parsley, dill, mustard, zest, and remaining 1/2 teaspoon salt. Spoon mixture generously into each potato shell.

Salmon Dip




1 package (8 ounces) reduced-fat cream cheese
2 tablespoons canned chopped green chilies
1-1/2 teaspoons lemon juice
2 green onions, chopped, divided
2 ounces smoked salmon fillet
Assorted crackers or toasted French bread baguette slices

In a small bowl, mix cream cheese, green chilies, lemon juice and half of the green onions. Flake salmon into small pieces; stir into cream cheese mixture. Refrigerate, covered, at least 2 hours before serving.Top dip with remaining green onion. Serve with crackers. Makes 1-1/4 cups.

Sausage Wontons




1 package (12 ounces) wonton wrappers
1 pound Pork Sausage Roll
2 cups (8 ounces) shredded Colby cheese
1/2 medium green pepper, chopped
1/2 medium sweet red pepper, chopped
2 bunches green onions, sliced
1/2 cup ranch salad dressing

Lightly press wonton wrappers onto the bottom and up the sides of greased miniature muffin cups. Bake at 350° for 5 minutes or until edges are browned. In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the cheese, peppers, onions and salad dressing. Spoon a rounded tablespoonful into each wonton cup. Bake for 6-7 minutes or until heated through. Makes about 4 dozen.

Corn Black Bean Salsa




2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (15 ounces each) black beans, rinsed and drained
8 plum tomatoes, seeded and chopped
1 medium red onion, chopped
3/4 cup minced fresh cilantro
4 jalapeno peppers, seeded and chopped
1/4 cup lime juice
1/2 teaspoon salt
Tortilla chips

In a very large bowl, combine the first eight ingredients. Cover and refrigerate until serving. Serve with tortilla chips. Makes 10 cups.

Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Glazed Meatballs




2 eggs, lightly beaten
2/3 cup milk
1 tablespoon prepared horseradish
1-1/4 cups soft bread crumbs
1-1/2 pounds ground beef
1 cup water
1/2 cup chili sauce
1/2 cup ketchup
1/4 cup maple syrup
1/4 cup reduced-sodium soy sauce
1-1/2 teaspoons ground allspice
1/2 teaspoon ground mustard

In a large bowl, combine eggs, milk, horseradish and bread crumbs. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 375° for 15-20 minutes or until cooked through; drain. In a large saucepan, combine the remaining ingredients. Bring to a boil; add the meatballs. Reduce heat; cover and simmer for 15 minutes or until heated through, stirring occasionally. Makes about 3-1/2 dozen.

Apple Brickle Dip




1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1 package almond brickle chips (7-1/2 ounces) or English toffee bits (10 ounces)
3 medium tart apples, cut into chunks

In a bowl, beat cream cheese, sugars and vanilla. Fold in brickle chips. Serve with apples. Refrigerate any leftovers. Makes 2 cups.

Savory Party Bread




1 unsliced round loaf sourdough bread (1 pound)
1 pound Monterey Jack cheese
1/2 cup butter, melted
1/2 cup chopped green onions
2 to 3 teaspoons poppy seeds

Preheat oven to 350°. Cut bread widthwise into 1-in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Cut cheese into 1/4-in. slices; cut slices into small pieces. Place cheese in cuts. In a small bowl, mix butter, green onions and poppy seeds; drizzle over bread. Wrap in foil; place on a baking sheet. Bake 15 minutes. Unwrap; bake 10 minutes longer or until cheese is melted. Makes 8 servings.