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Appetizers

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judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
SHRIMP FILLED DEVILED EGGS

6 hard-boiled eggs
1/4 cup Miracle Whip
1 teaspoon French's mustard
dash Tabasco sauce
salt, to taste
1/4 tsp. garlic powder
6 medium cooked shrimp, finely chopped
2 green onions, finely chopped

Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork.
Stir in Miracle Whip, mustard, Tabasco, garlic powder and salt; taste
and adjust seasonings.


Stir in shrimp and minced green onions. Fill whites with egg yolk
mixture, forming a slightly rounded top, or pipe through a decorative
pastry bag or cookie shooter.

Arrange on a serving dish.

Cover tightly and refrigerate.

Garnish with paprika and chopped fresh parsley before serving, if
desired.

Yields 12 deviled eggs.
 

offrdmom

Junior Streaker
Joined
Feb 5, 2011
Messages
150
I used this at every New Years it so easy to make and pack to take as treat to any ones home and it said they bring good luck =)
Black Eyed Pea Dip

A different approach to lucky black eyed peas!
Ingredients:
  • 1 15oz can of black-eyed peas, drained or 1 1/2 cups cooked
  • 4 pieces of bacon
  • 2 cloves of garlic, minced
  • 1/2 cup cilantro chopped
  • 1 teaspoon chili powder
  • 1/8 teaspoon (or to taste) cayenne pepper
  • 1 tablespoon lime juice (1/2 a lime)
  • 1 jalapeno, diced (can be fresh or pickled)
  • 1/4 cup shredded Monterrey Jack
1. In a skillet, cook the bacon. When done, crumble and place in a blender .
2. In same skillet, cook the garlic for one minute and then add to blender.
3. Pour 1 teaspoon of bacon grease from skillet into blender.
4. Add to blender black-eyed peas and all other ingredients except Monterrey Jack cheese. Pulse until ingredients are well mixed together.
5. Place blended dip into skillet, turn on low heat and slowly fold in shredded cheese. Cook until melted, about a minute.
6. Place in a bowl and serve immediately with tortilla chips.Hot salsa or Hot sauce
Makes about 1 1/2 cups
 

CareyG

Owner
Staff member
Joined
Jan 8, 2008
Messages
66,529
I love appetizers, I would rather eat them than the meals themselves!! :yes
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
Shrimp Dip

Ingredients

1 8 ounce package cream cheese, softened
1 10 3/4ounce can Campbell's® Condensed Cream of Shrimp Soup
1/2 teaspoon Louisiana-style hot sauce
1/4 cup finely chopped celery
1 tablespoon finely chopped onion
crackers, chips and/or fresh vegetables

Directions

1. Stir the cream cheese in a medium bowl until smooth. Stir in the soup, hot sauce, celery and onion. Refrigerate for 2 hours. Serve with the crackers for dipping.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
Dragon's Breath Dip

There are two heads (yes, entire heads) of garlic in this dip! When garlic is roasted it becomes sweet and nutty!

Ingredients:

2 heads garlic
1 Tbsp. olive oil
8 oz. Brie cheese
1 (3-oz.) pkg. cream cheese, softened
1/2 tsp. seasoned salt
dash white pepper


Directions:

Preheat oven to 350 degrees F. Cut 1/2 inch off the top of the garlic heads. Remove some of the loose papery skin, leaving the heads intact. Place each on a square of foil, drizzle each with the olive oil, and wrap well. Bake at 350 degrees 50-60 minutes, until the garlic is very soft and begins to brown. Cool until easy to handle. Squeeze each head to remove the soft roasted cloves.

In a food processor, process Brie cheese and cream cheese with the seasoned salt, pepper, and garlic cloves. (You can also cream these ingredients together using the back of a spoon and a lot of energy.) Refrigerate several hours to blend flavors. Serve with crackers, crostini, and sliced French bread.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
Pizza Fondue

Ingredients:

1 onion, chopped
1/2 lb. ground beef
2 (10.5 oz.) cans pizza sauce
1 Tbsp. cornstarch
1 1/2 tsp. fennel seed
1 1/2 tsp. oregano
1/4 tsp. garlic powder
10 oz. cheddar cheese, grated
4 oz. Mozzarella cheese, grated

Directions:

Brown onion and meat in metal fondue pot. Mix cornstarch and seasonings into pizza sauce. Then add sauce to hamburger mixture. Stir well. When mixture thickens and bubbles, add cheese by handfuls, stirring continually while adding cheese. Place pot over fondue burner to keep warm. Swirl dippers in fondue. Makes 4-6 servings. Good dippers for this are: French or garlic bread cubes, toasted English muffin cubes, etc.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
Mexican Egg Rolls

1 lb. ground round
1 medium onion, diced
2 cloves garlic, minced
1 Tbsp. chili powder
1/2 tsp. oregano
1 tsp. Tabasco sauce
24 egg roll skins
1 Tbsp. oil
1 medium green bell pepper, diced
1-2 fresh jalapenos, chopped
1/2 tsp. salt
1/2 tsp. cumin
1/2 lb. sharp cheddar cheese, grated
2 egg whites, beaten
1/2 cup water

In a heavy skillet begin to brown ground beef in 1 Tbsp. oil.

Add onion, green pepper, garlic, jalapeno(s), salt, chili powder, cumin and oregano. Stir to combine and continue to stir until onion and pepper begin to soften; drain well.
Add water, cover and reduce heat. Continue to cook until dry, approximately 25 minutes.

Remove from heat and stir in grated cheese and Tabasco sauce.

Lay out all 24 egg roll skins flat with points facing you (like a diamond). Place 1 heaping Tbsp. of meat and cheese mixture in center of each skin.

Fold bottom point of skin up to cover meat mixture. Fold left and right points into the center. Lastly, fold top point down to form a roll. Brush on beaten egg whites to seal.

Heat oil in deep fryer to 350º F. Cook rolls a few at a time in the fryer until brown (approximately 1 minute).

Drain on paper towels.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
No-Bones Chicken Wing Dip Recipe


Ingredients

1 package (8 ounces) Philadelphia® Cream Cheese, softened
2 cups (16 ounces) sour cream
1 cup blue cheese salad dressing
1/2 cup buffalo wing sauce
2-1/2 cups shredded cooked chicken
2 cups (8 ounces) provolone cheese
Baby carrots, celery ribs and crackers

Directions

In a large bowl, beat the cream cheese, sour cream, salad dressing and buffalo wing sauce until blended. Stir in chicken and provolone cheese.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until hot and bubbly. Serve warm with carrots, celery and crackers. Yield: 6-1/2 cups.

Nutritional Facts

1/4 cup (calculated without vegetables and crackers) equals 236 calories, 19 g fat (10 g saturated fat), 58 mg cholesterol, 444 mg sodium, 3 g carbohydrate, trace fiber, 11 g protein.


 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
Layered Shrimp Dip Recipe


Ingredients

1 package (3 ounces) cream cheese, softened
6 tablespoons salsa, divided
1/2 cup cocktail sauce
3 cans (6 ounces each) small shrimp, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
Sliced green onions
Tortilla chips

Directions

In a small bowl, combine cream cheese and 3 tablespoons salsa; spread into an ungreased 9-in. pie plate. Combine cocktail sauce and remaining salsa; spread over cream cheese.
Arrange shrimp evenly over top. Sprinkle with olives. Combine cheeses; sprinkle over top. Add onions. Chill. Serve with tortilla chips. Yield: 12-16 servings.
Nutritional Facts
1 serving (1/4 cup) equals 95 calories, 7 g fat (4 g saturated fat), 43 mg cholesterol, 387 mg sodium, 3 g carbohydrate, trace fiber, 6 g protein.
 

Aleastorm

Pro Streaker
Joined
Feb 25, 2008
Messages
389
OMG!!! BLT Dip

Ingredients:
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste

Toasted bread rounds, crackers, or pita chips.

Directions:

Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon, and Iceberg lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips.
 

Aleastorm

Pro Streaker
Joined
Feb 25, 2008
Messages
389
Pizza Pin Wheels! Perfect for a party!

1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2
tablespoons grated Parmesan cheese
1/3
cup finely chopped pepperoni (about 1 1/2 oz)
2
tablespoons finely chopped green bell pepper
1/2
cup shredded Italian cheese blend (2 oz)
1/2
cup pizza sauce (from 8-oz can)

Heat oven to 350°F. Spray cookie sheet with cooking spray.
If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet.
Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
Tex-Mex Crab Rangoon

Makes 48 appetizers

1 (8 oz) pkg cream cheese, softened
1 Tbsp heavy cream
1/4 c scallions, thinly sliced
8 oz lump crabmeat, rinsed and drained
1 Tbsp lemon juice
1/2 tsp salt
1 Tbsp olive oil
2 Tbsp grated onion
2 jalapeno peppers, finely minced
2 cloves garlic, crushed
2 tsp chili powder
3/4 tsp cumin powder
1/2 tsp paprika
48 wonton wrappers

In a mixing bowl, combine cream cheese, cream, scallions, crabmeat, juice and salt; set aside. In sauté pan, add oil and sauté grated onion and jalapenos until softened. Add garlic and sauté one minute more before adding spices and sautéing an additional minute. Remove mixture from heat and add to cheese mixture, stirring to combine. Working with 4 wrappers at a time, liberally brush perimeter of each with water. In center of each wrapper, add approximately 2 rounded teaspoons of crab mixture. Seal each wrapper by lifting up and pinching opposite corners together and the remaining opposite corners together. After all wrappers have been filled, they can be frozen in an airtight container or baked on a nonstick baking sheet at 350 degrees for 12-14 minutes or until golden brown. Frozen appetizers should be baked at the same temperature, but for 16-18 minutes or until golden brown and heated through.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
CRISPY JALAPEÑO MOZZARELLA STICKS

1 cup panko bread crumbs
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
8 sticks of mozzarella string cheese, cut in half
8 small jalapenos, cut in half lengthwise, stems and seeds removed
16 wonton wrappers
bowl of water
1 egg, beaten
oil for frying

Step 1 - Combine the panko, salt and garlic powder together in a bowl.

Step 2 - Place one piece of mozzarella, in one half of a jalapeno, place both in a wonton wrapper. Dip your finger in the water and run along the edges of the wrapper. Fold the wrapper around the mozzarella so that it is completely closed. Dip into the egg. Dredge in the panko mixture to coat completely.

Step 3 - Repeat #2 with remaining ingredients.

Step 4 - In a large pot heat 1 inch of oil to 350 degrees. Fry mozzarella sticks, in batches if necessary, until golden brown, 2 to 3 minutes. Use a slotted spoon to transfer to a paper towel lined plate. Sprinkle with kosher salt. Serve.
 

judyb57

Super Moderator
Joined
Feb 20, 2008
Messages
0
Texas Pico de Gallo

Makes 4 1/2 c

2 c diced tomatoes
1 c diced Texas 1015 SuperSweet Onions or Texas SpringSweet Onions
2 c diced ripe avocado
1/3 c snipped fresh cilantro

Mix all ingredients and 1/2 teaspoon each of salt and pepper in bowl and refrigerate several hours before serving.

Serve as an appetizer with chips or onion pieces or as a side dish.
 

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