Appetizer Recipes

Sweet Potato Chips

1 pound sweet potatoes, peeled and thinly sliced
Oil for deep-fat frying
Salt to taste

Soak potatoes in 2 qt. of ice water for 1 hour; drain and pat dry. Heat oil to 375 degrees in an electric skillet or deep-fat fryer.

Fry potatoes, seven or eight slices at a time, until golden brown, 1-2 minutes, turning one. Drain on paper towels; sprinkle with salt. Cool. Makes 4-5 servings.

Onion Cheese Ball

2 cups (8 ounces) shredded cheddar cheese, room temperature
3 to 4 ounces blue cheese, room temperature
4 packages (3 ounces each) cream cheese, softened
3 tablespoon dried minced onion
1 tablespoon Worcestershire sauce
1 cup minced fresh parsley
Crackers

In a mixing bowl, beat cheeses, onion and Worcestershire sauce until well mixed. Shape into a ball and roll in parsley. Chill. Serve with crackers. Makes 1 cheese ball (4 inches).

Cajun Party Mix Snack

2-1/2 cups Corn Chex cereal
2 cups Rice Chex cereal
2 cups Crispix cereal
1 cup mini pretzels
1 cup mixed nuts
1/2 cup butter, melted
1 tablespoon dried parsley flakes
1 teaspoon celery salt
1 teaspoon garlic powder
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon hot pepper sauce

Combine the cereals, pretzels and nuts. Pour into an ungreased 15-in. x 10- in. x 1-in. baking pan. Mix remaining ingredients; pour over the cereal mixture and stir to coat. Bake at 250 degrees for 40-60 minutes, stirring every 15 minutes. Store in airtight containers. Makes 8 cups.

Savory Party Bread

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

Cut the bread lengthwise and crosswise without cutting through the bottom crust. Insert cheese between cuts. Combine butter, onions and poppy seeds; drizzle over the bread.

Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap; bake 10 minutes longer or until the cheese is melted. Makes 6-8 servings.

Mozzarella Pepperoni Bread

1 loaf (1 pound) French bread
3 tablespoons butter, melted
3 ounces sliced turkey pepperoni
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
3 tablespoons minced fresh parsley

Cut loaf of bread in half widthwise; cut into 1-in. slices, leaving slices attached at bottom. Brush butter on both sides of each slice. Arrange pepperoni between slices; sprinkle with cheese and parsley. Place on an ungreased baking sheet. Bake at 350 degrees for 12-15 minutes or until cheese is melted. Makes 24 slices.

Lemon Fruit Dip

2 cups (16 ounces) sour cream
1 package (1 ounce) instant vanilla pudding mix
1/4 cup milk
4 teaspoons lemon juice
1 teaspoon grated lemon peel
Assorted fresh fruit

In a bowl, whisk the sour cream, pudding mix, milk, lemon juice and peel until blended. Serve with fruit. Makes 2 cups.

Honey Lime Fruit Toss

1 can (20 ounces) unsweetened pineapple chunks
1 can (11 ounces) mandarin oranges, drained
2 cups sliced fresh strawberries
2 medium firm bananas, cut into 1/4-inch slices
2 kiwifruit, peeled, halved and sliced
2 tablespoons lime juice
1 tablespoon honey
1/4 teaspoon grated lime peel

Drain pineapple, reserving 1/4 cup juice; set juice aside. In a bowl, combine the pineapple, mandarin oranges, strawberries, bananas and kiwi.

In a small bowl, combine the lime juice, honey, lime peel and reserved pineapple juice. Pour over fruit; gently toss to coat. Makes 6 servings.

Basil Garlic Crescents

1/2 cup small-curd cottage cheese
1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1-1/2 cups all-purpose flour
2 tablespoons olive oil
1 cup grated Parmesan cheese
2 teaspoons dried basil
1 teaspoon garlic powder

In a food processor, combine cottage cheese, butter and cream cheese; cover and process until smooth. Add flour; cover and process until mixture forms a ball.

Divide dough into two portions. On a floured surface, roll each portion into a 10-in. circle. Brush with oil. Sprinkle with Parmesan cheese, basil and garlic powder. Cut each circle into 12 wedges.

Roll up wedges from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends of each to form a crescent shape. Bake at 350 degrees for 20-25 minutes or until golden brown. Remove to wire racks; serve warm. Makes 2 dozen.

Soft Giant Pretzels

1 cup plus 2 tablespoons water (70° to 80°)
3 cups all-purpose flour
3 tablespoons brown sugar
1-1/2 teaspoons active dry yeast
2 quarts water
1/2 cup baking soda
Coarse salt

In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).

When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope; form into pretzel shape.

In a saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels.

Place pretzels on greased baking sheets. Bake at 425 degrees for 8-10 minutes or until golden brown. Spritz or lightly brush with water. Sprinkle with salt. Makes 8 pretzels.

Cheese Bread Sticks

1 jar (5 ounces) sharp American cheese spread
1/2 cup butter or margarine, softened
1 egg white
1 loaf unsliced bread (1 pound)

In a mixing bowl, beat cheese spread, butter and egg white until fluffy. Cut crust from bread. Slice bread 1 in. thick; cut each slice into 1-in. strips. Spread the cheese mixture on all sides of each strip and place 2 in. apart on greased baking sheets.

Bake at 350 degrees for 12-15 minutes or until lightly browned. Serve warm. Unbaked cheese sticks may be frozen for up to 4 months. Bake as directed (they do not need to be thawed first). Makes 9 servings.

Petite Sausage Quiches

1 cup butter or margarine, softened
2 packages (3 ounces each) cream cheese, softened
2 cups all-purpose flour

Filling
6 ounces bulk Italian sausage
1 cup (4 ounces) shredded Swiss cheese
1 tablespoon minced chives
2 eggs
1 cup half-and-half cream
1/4 teaspoon salt
Dash cayenne pepper

In a mixing bowl, beat butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of greased miniature muffin cups.

In a skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle sausage, Swiss cheese and chives into muffin cups.

In a bowl, beat eggs, cream, salt and pepper. Pour into shells. Bake at 375 degrees for 28-30 minutes or until browned. Serve warm. Makes 3 dozen.

Shredded Beef Nachos

7 cups tortilla or nacho chips
1 cup shredded cooked beef
2 cups (8 ounces) shredded cheddar cheese
2 medium plum tomatoes, diced
1 can (2-1/4 ounces) sliced ripe olives, drained
4 green onions, chopped
Salsa, sour cream and guacamole, optional

Arrange chips in an ungreased broiler-safe platter or 15-in. x 10 in. x 1-in. baking pan. Top with beef, cheese, tomatoes, olives and onions.

Broil 6 in. from the heat for 3-5 minutes or until cheese is melted. Serve with salsa, sour cream and guacamole if desired. Makes 6-8 servings.

Veggie French Bread

2 large tomatoes, chopped
1 medium cucumber, peeled and chopped
4 green onions, sliced
1/2 cup chopped green pepper
3/4 cup Italian or Greek salad dressing
1 unsliced loaf French bread, cut into 1-inch slices

In a large bowl, combine the first five ingredients; toss. Toast bread until lightly browned; top with the tomato mixture. Serve immediately. Makes 8-10 servings

Stuffed Loaf

1 unsliced round French or sourdough bread (1 pound)
4 ounces bulk Italian sausage
4 ounces bulk pork sausage
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup sliced fresh mushrooms
4 eggs, lightly beaten
1/2 cup each shredded Monterey Jack and cheddar cheese

Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4-in. shell. Save removed bread for another use. In a large skillet, cook sausage, onion, green pepper and mushrooms until sausage is no longer pink and vegetables are tender.

Remove mixture and set aside; drain all but one tablespoon of drippings. Add eggs; cook and stir gently until set. Stir in sausage mixture; remove from the heat. Place bread bottom on a large sheet of foil.

Combine cheeses; sprinkle half in the bread bottom, Spoon in egg mixture and cover with remaining cheese. Replace bread top and wrap tightly with foil. Bake at 400 degrees for 25 minutes or until filling is heated through. Makes 4-6 servings.

Dilly Corned Beef Dip

1 can (12 ounces) corned beef
2 cups (16 ounces) sour cream
2 cups mayonnaise
1/3 cup minced fresh parsley
2 tablespoons finely chopped onion
2 tablespoons snipped fresh dill or 2 teaspoons dill weed
1/2 teaspoon seasoned salt
Assorted crackers or vegetables

Crumble corned beef into a large bowl. Add the sour cream, mayonnaise, parsley, onion, dill and seasoned salt; mix well. Serve with crackers or vegetables. Makes 6 cups.

Party Pizza

1 prebaked Italian bread shell crust (14 ounces)
3 cups shredded cooked chicken
1 cup barbecue sauce
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Minced fresh parsley

Place the crust on a 14-in. pizza pan. Combine the chicken and barbecue sauce; spread over crust. Sprinkle with cheeses. Bake at 450 degrees for 8-10 minutes or until cheese is melted. Sprinkle with parsley. Makes 8 slices.

Pumpkin Spice Spread

1 package (8 ounces) cream cheese
1/2 cup canned or cooked pumpkin
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon maple flavoring
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 carton (8 ounces) whipped topping, thawed

In a large mixing bowl, combine the cream cheese, pumpkin and sugar substitute; mix well. Beat in the cinnamon, vanilla, maple flavoring, pumpkin pie spice and nutmeg. old in whipped topping. Refrigerate until serving. Makes 4 cups.

Radish Dip

1 cup (8 ounces) plain yogurt
1 cup chopped radishes (about 13)
1/3 cup mayonnaise
1/4 teaspoon hot pepper sauce
1/8 teaspoon pepper
Raw vegetables

In a bowl, combine the first five ingredients; mix well. Cover and refrigerate until serving. Serve with vegetables. Makes about 1-1/3 cups.

Sweet Hot Mustard Dip

1-1/2 cups honey
1 cup white vinegar
3 eggs
2 containers (1-3/4 ounces each) ground mustard
1/2 teaspoon salt
Pretzels, cooked chicken fingers or sausage slices

In a blender, combine the first five ingredients; cover and process until blended. Pour into a saucepan; cook and stir. Pour into small jars. Cover and refrigerate for up to 1 week. Serve with pretzels, chicken fingers or sausage. Makes 2-1/3 cups.

Cheese Ball Snack Mix

1-1/2 cups salted cashews
1 cup crisp cheese ball snacks
1 cup corn Chex
1 cup rice Chex
1 cup miniature pretzels
1 cup chow mein noodles
1/2 cup butter, melted
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon seasoned salt
1/4 teaspoon chili powder
1/4 teaspoon hot pepper sauce

In a bowl, combine the cashews, cheese balls, cereal, pretzels and chow mein noodles. In another bowl, combine the remaining ingredients.

Pour over cereal mixture and toss to coat. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 250 degrees for 1 hour, stirring every 15 minutes. Makes about 6 cups.

Layered Cheese Spread

2 cups (8 ounces) shredded cheddar cheese
1/2 cup sour cream
1/4 cup chopped green pepper
1/8 teaspoon hot pepper sauce
2 tablespoons minced fresh parsley
2 cups ground fully cooked ham
1 can (8 ounces) crushed pineapple, drained
1 package (3 ounces) cream cheese, softened
1 teaspoon ground ginger
Assorted crackers

Line a 9-in. x 5-in. x 3-in. loaf pan with plastic wrap. In a bowl, combine the cheddar cheese, sour cream, green pepper and hot pepper sauce. Spread into prepared pan; sprinkle with parsley; Refrigerate for 2 hours.

In a bowl, combine the ham, pineapple, cream cheese and ginger. Spread over cheese layer in pan. Refrigerate for 2 hours. Invert onto a serving platter; serve with crackers. Makes 3-1/2 cups.

Marshmallow Treat Pops

3 tablespoons butter or margarine
4 cups miniature marshmallows
6 cups crisp rice cereal
24 Popsicle sticks
9 ounces milk chocolate candy coating
Decorating sprinkles
9 ounces white candy coating

In a large saucepan, combine the butter and marshmallows. Cook and stir over low heat until melted and smooth.

Place the cereal in a large bowl; add the marshmallow mixture and stir until combined. Shape into 2-in. balls; gently insert a Popsicle stick into the center of each ball.

In a microwave-safe bowl, heat the milk chocolate candy coating until melted; stir until smooth. Dip half of the treats in chocolate decorate with sprinkles.

Repeat with the white candy coating and remaining treats and decorating sprinkles. Place on waxed paper until firm. Makes 2 dozen.

Fudge Pops

1/4 cup cornstarch
1/8 teaspoon salt
3 cups milk
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup milk chocolate chips
12 disposable plastic cups (3 ounces)
12 Popsicle sticks

In a heavy saucepan, combine the cornstarch and salt. Gradually stir in milk until smooth. Stir in corn syrup and vanilla. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in chocolate chips until melted. Pour into cups.

Cover each cup with heavy-duty foil; insert sticks through foil. Place in a 13-in. x 9-in. x 2-in. pan. Freeze until firm. Remove foil and cups before serving. Makes 1 dozen.

Dreamy Fruit Dip

1 package (8 ounces) cream cheese, softened
1/2 cup butter or margarine, softened
1/2 cup marshmallow creme
1 carton (8 ounces) frozen whipped topping, thawed
Assorted fresh fruit

In a small mixing bowl, beat cream cheese and butter until smooth. beat in marshmallow creme. Fold in whipped topping. Serve with fruit. Store in the refrigerator. Makes about 4 cups.

Colorful Fruit Kabobs

Assorted fruit-strawberries, seedless red grapes, cubed cantaloupe, honeydew and pineapple, and sliced kiwifruit and star fruit
1/3 cup sugar
2 tablespoons cornstarch
1 cup orange juice
2 teaspoons lemon juice

Alternately thread fruit onto skewers; set aside. In a saucepan, combine sugar, cornstarch and juices until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Brush over fruit. Refrigerate until serving. Makes 1 cup glaze.