Appetizers

[judyb57]

Swiss Cheese Appetizers

2 c shredded Swiss cheese
1 small green pepper, finely chopped
1 small red pepper, finely chopped
1 bunch green onions, finely chopped
1 (4 oz) can sliced ripe olives, drained
1/2 c mayonnaise

Mix cheese, peppers, onions and olives. Stir in mayonnaise and let sit for at least 1 hour. Serve with crisp crackers. To serve warm, spoon onto toasted baguette slices and heat under broiler for 2-3 minutes or back at 350 degrees until melted.

 

[judyb57]

Hot Crab Spread

1 (7 1/2 oz) can white lump crabmeat
juice of 1 lemon
12 oz cream cheese, softened
6-8 green onions, finely chopped including some green
3 Tbsp heavy cream
2/3 tsp creamy horseradish
1/4 tsp white pepper
1 (2 oz) pkg slivered almonds

Drain crabmeat; rinse with water. Rinse in lemon juice and drain again. Combine cheese, onion, cream, horseradish and pepper. Add flaked crabmeat and blend well. Press into a round baking dish. Just before serving, bake at 350 degrees for 10-15 minutes until slightly bubbling. Top with almonds and back 3-5 minutes longer. Serve with plain crackers or Melba rounds.

 

[judyb57]

Barbeque-Style Chicken Wings

Makes about 32 appetizers

3 lbs chicken wings (about 16)
1 1/2 c bottled barbecue sauce
1/4 c honey
2 tsp prepared mustard
1 1/2 tsp Worcestershire sauce

Rinse chicken; pat dry. Cut each wing at joint to make 2 sections.

Place chicken on unheated rack of broiler pan. Broil 4-5 inches from heat about 10 mins or till chicken is browned, turning once. Transfer chicken to 3 1/2 or 4 qt crockpot.

For sauce, combine barbecue sauce, honey, mustard and Worcestershire sauce; pour over chicken wings. Cover; cook on low-heat setting for 4-5 hrs or on high-heat setting for 2-2 1/2 hrs.

 

[dani3839]

Thanks Judy, perfect for football season!

 

[dani3839]

7-Layer Mexican Dip

What You Need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. TACO BELL® Taco Seasoning Mix
1 cup guacamole
1 cup TACO BELL® Thick & Chunky Salsa
1 cup shredded lettuce
1 cup KRAFT Shredded Cheddar Cheese
1/2 cup chopped green onions
2 Tbsp. sliced black olives

Make It

MIX cream cheese and seasoning mix until blended; spread onto serving plate.

TOP with remaining ingredients.

REFRIGERATE several hours or until chilled.

 

[judyb57]

Easy Pigs in a Blanket

These easy pigs in a blanket make a great snack for game day or anytime. Serve these easy pigs in a blanket with mustard, barbecue sauce or any of your favorite condiments.

Ingredients

1 tube crescent rolls
1 package cocktail franks

Directions

Preheat oven to 350 degrees F.
Unroll the tube of crescent rolls; divide the rolls along the perforations into triangles. Use a sharp knife to cut each triangle into four pieces.
Roll one piece of dough around one cocktail frank, stretching the dough to cover as much frank as possible.
Arrange the crescent-covered franks on a parchment-lined baking sheet. They can be placed close together, but shouldn’t be touching.
Bake the pigs in a blanket in the oven for 10 minutes, until golden brown. Allow to cool slightly before serving.
To serve:
Arrange the pigs in a blanket on a serving tray. You can serve them just like that, or include dipping sauce(s) for guests to dunk them into. Mustard, barbecue, ketchup, and relish are all good options. Choose one or offer a trio of dips.
Variations:
Want to make your pigs in a blanket a little more exciting? Here are two ways to do that:
Cheesy pigs: Before rolling the dogs in dough, sprinkle a little shredded cheese onto the crescent dough then continue with the preparation as directed.
Onion dogs: Spoon a little caramelized onion onto the dough before rolling up the dogs and cook for an additional 1 to 2 minutes.
Also, this recipe easily doubles or triples for crowds!

 

[dani3839]

Thannks Judy

 

[dani3839]

It's amazing how the wonton crisp come togther in such a short amount of time. Plus you can throw in anything and everything and you’ll end up with a fun little appetizer to feed a huge crowd

Ingredients:
1 lb. boneless, skinless thin-sliced chicken breasts
3 tbsp. olive oil, divided
1 tsp. smoked paprika
1 tsp. chili powder
24 wonton wrappers
1 tbsp. unsalted butter, melted
1/2 cup Frank’s Red Hot
Kosher salt and freshly ground black pepper, to taste
1/2 cup blue cheese crumbles
3 scallions, sliced

Instructions:

Preheat the oven to 350 F.
In a large bowl, combine the chicken, 2 tbsp. olive oil, paprika and chili powder.
Heat remaining 1 tbsp. olive oil in a medium skillet over medium high heat. Add the chicken and cook, flipping once, until cooked through, about 3-4 minutes per side. Let rest for 5 minutes before shredding with a fork.
Fit a wonton wrapper into each of the 24 muffin tins, pressing carefully to make sure there is an opening in the center.
Place into oven and bake for 5 minutes, or until very lightly browned.
In a medium bowl, combine the shredded chicken, butter, and Frank’s Red Hot; season with salt and pepper, to taste.
Keeping the wontons in the baking cups, fill each cup with 2 tbsp. chicken mixture. Sprinkle with blue cheese.
Place into oven and bake for an additional 5-10 minutes, or until the cheese has softened and melted.
Serve immediately, topped with scallions.

 

[judyb57]

Thanks Dani, those look easy too (my favorite kind of recipe)

 

[judyb57]

Jodi's Cream Cheese and Shrimp Dip

Makes about 2 cups dip

14 oz peeled and deveined cooked shrimp, finely chopped
1 (3 oz) pkg cream cheese, softened
1/4 c finely chopped green onions (scallions), white and light green parts
2 tsp sour cream
2 tsp Dijon mustard
1/2 tsp Paula Deen Hot Sauce or other hot sauce
crackers, crusty bread or raw vegetables, for serving

Mix shrimp, cream cheese, green onions, sour cream, mustard and hot sauce well. Cover and refrigerate for at least 8 hours before serving.

 

[dani3839]

Thanks Judy

 

[dani3839]

Artichoke Spinach Dip

One of my all-time favorite slow cooker recipes is this chicken artichoke dip. It really is so delish. Lately I've been making it for parties and for pot-lucks. But I just leave out the chicken to make it a simple spinach artichoke dip. Yes the list of ingredients seems long, but it is worth it. Believe me, your guests will not be disappointed.

Makes 24 servings

1 (16 oz) bag frozen spinach, thawed
2 (14 oz) cans artichoke hearts, drained
1 (10 oz) jar Alfredo sauce
1/2 cup mayonnaise
1 (8 oz) package cream cheese
3 garlic cloves, minced
2 Tbsp lemon juice
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
1/2 cup Parmesan cheese
1/2 tsp paprika

1. Drain spinach. Dry with paper towels. Absorb as much liquid as possible.
2. Rinse artichokes and cut coarsely.
3. Combine all ingredients into slow cooker, except the Parmesan cheese and paprika.
4. Cover and cook on LOW for 3-4 hours.
5. Sprinkle with Parmesan cheese and paprika. Serve with toasted French bread slices or chips.

 

[judyb57]

Homemade Salsa


Ingredients

3 large ripe tomatoes, diced or 1 (14-ounce) can diced tomatoes with their juice
1 small onion, finely chopped
1 small green bell pepper, seeds and veins removed, and minced
1 (4-ounce) can chopped green chiles with juice
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
Fried Tortilla Chips, recipe follows

Other ingredients you may want to add:

1 small red onion, finely diced
2 (15-ounce) cans black beans, drained and rinsed
1 large avocado, peeled and diced
Salt and freshly ground black pepper
1 mango, peeled and diced
1/2 cup pineapple chunks
2 limes, juiced

Directions

Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl. Stir well with a spoon. Cover with plastic wrap and chill until serving time.

Serve with Fried Tortilla Chips.
Fried tortilla chips:

8 fresh corn tortillas
Oil, for frying
House Seasoning, to taste, recipe follows

Arrange the tortillas in a stack and cut into 6 equal wedges. Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer. Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute. Drain on paper towels; sprinkle lightly with salt, if desired. Store in an airtight container.

Yield: 3 to 5 servings

Prep Time: 15 minutes

Cook Time: 1 minute
House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

 

[Jerry00]

Appetizers...Hmmmm, yummy....

 

[dani3839]

Thanks Judy, I make homemade salsa every year with veggies from my garden!

 

[judyb57]

Mini Pepper Nachos with Corn, Black Beans and Avocado


Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes Servings: 4
Healthy mini pepper nachos stuffed full of corn, black beans, pico de gallo and avocado and smothered in melted cheese that are a perfect for snacking or for a light meal.


ingredients

2/3 cup corn (grilled, charred, fresh, thawed or canned)
2/3 cup black beans
2/3 cup pico de gallo or your favourite salsa
1 medium avocado, diced
salt and pepper to taste
1 pound mini peppers, halved and seeded
1 cup cheddar cheese, shredded
1/4 cup green onions or cilantro (optional)

directions

Mix the corn, black beans, pico de gallo and avocado and season with salt and pepper.
Arrange the peppers on a baking sheet, fill with the filling, sprinkle on the cheese and broil until the cheese has melted, about 2-4 minutes.
Serve optionally garnished with green onions or cilantro.

 

[judyb57]

Mushrooms Stuffed with Crab

Makes 24 appetizers

24 med mushrooms (about 1 lb)
3 Tbsp butter or olive oil, divided
1 shallot, minced
1 (8 oz) pkg cream cheese, softened
1 (6 oz) can crabmeat
1 Tbsp lemon juice
1 Tbsp minced parsley
1/2 tsp prepared white horseradish
1/4 tsp salt
dash cayenne

Remove and finely chop stems of mushrooms. Melt 1 Tbsp butter in skillet over medium heat. Add shallot and mushroom stems and cook about 3 minutes, or until mushroom liquid has evaporated. Pour mixture into medium bowl and add cream cheese, crabmeat, lemon juice, parsley, horseradish, salt and cayenne, blending well. Melt remaining butter in skillet over medium heat. Remove from heat and toss mushroom caps in skillet until well coated with butter. Place caps stem end up on baking sheet and fill with 2 teaspoons crab mixture. Bake 10 minutes, or until filling is bubbly and mushrooms are tender.

 

[dani3839]

thanks Judy

 

[dani3839]

Hot Crab Dip

Ingredients
8 ounces reduced-fat cream cheese (Neufchatel), room temperature
1/4 cup reduced-fat sour cream
1/4 teaspoon hot sauce
1/4 teaspoon crab boil spices, (recommended: Old Bay)
1 garlic clove, minced
Kosher salt and freshly ground pepper
12 ounces fresh crab meat, picked over for bits of shell and patted dry
2 scallions, thinly sliced
2 tablespoons chopped fresh parsley
2 to 3 teaspoons fresh lemon juice
Whole-wheat crackers for serving, optional

Stir together the cream cheese, sour cream, hot sauce, crab boil spice, and garlic in a medium saucepan until smooth; season, to taste, with salt and pepper. Heat the cream cheese mixture over medium-low heat until warm, stirring constantly, 2 to 3 minutes. Fold in the crab, scallions, parsley and lemon juice and warm until heated through, about 1 minute more. Serve immediately.

 

[judyb57]

Hot Sausage and Cheese Puffs

1 lb hot or sweet Italian sausage
1 lb sharp cheddar cheese, shredded
3 c biscuit baking mix
3/4 c water

Cook sausage, breaking up with fork until no longer pink. Drain and cool completely. Combine sausage, cheese, baking mix and water. Mix with fork until just blended. Roll into 1 inch balls and place on baking sheet. Bake at 400 degrees for 12 to 15 minutes.