Appetizer Recipes

[Robin]

(JoAnna, I've split up your post from the other thread. Now we'll have 2 distinct threads: Appetizers AND Cookies. -Robin)

JoAnna's 2005 COOKIE SWAP APPETIZER RECIPES


BLT Dip
1 cup sour cream
1 cup mayonnaise
1 lb. bacon – cooked of course!
1 – 2 tomatoes (fresh or canned)

Mix all ingredients together.
Cut up tomatoes and squeeze tomato to get the juice or use the juice if you decide to use canned tomatoes. Refrigerate over night to get a good flavor.
It is okay to serve right away.
Serve on torn up bagel pieces, crackers, or pieces of small toast squares.


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Buffalo Chicken Dip
2 (10 oz.) cans chunk chicken, drained
2 (8 oz.) pkgs. Cream cheese, softened
1 cup Ranch dressing
¾ cup Franks Red Hot Sauce
1 ½ cups shredded cheddar cheese

Use cut up celery and/or tortilla chips to serve with it.

Heat chicken and hot sauce in skillet over medium heat until heated through.
Stir in cream cheese and ranch.
Cook, stirring until well blended and warm.
Mix in half of shredded cheese and transfer the mixture to a crock pot.
Sprinkle the remaining cheese over the top. Cover and cook on low until hot and bubbly.

** You can cook this on top of the stove and transfer to regular casserole dish. The crock pot just keeps it warm!


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Meatballs
40 - 50 frozen meatballs
1 bottle BBQ sauce
½ jar of grape jelly
¼ cup hot sauce

Cook meatballs according to package directions. Bring liquids to a boil on stove. Pour the sauce over the cooked meatballs in a crock pot. Stir all together and enjoy!!

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Layered Rueben Spread
2/3 cup mayonnaise
1/3 sup Thousand Island dressing
1 can (8 oz.) sauerkraut, well drained
1 bag (8oz.) shredded Swiss cheese (2 cups)
1 pkg. (6 oz.) thinly sliced corned beef, chopped
2 Tablespoons sliced green onions (2 medium)
1 box (8oz.) toasted wheat crackers

Heat oven to 350 degrees. In small bowl, mix mayonnaise and dressing until well blended.

In ungreased 9 –inch pie pan, layer sauerkraut, half of the cheese, the corned beef and mayonnaise mixture.
To remaining half of cheese in bag, add onions; toss to mix.
Sprinkle over top.
Bake 20 – 25 minutes or until bubbly around edge.
Serve spread with crackers.

**For a different variety, substitute smoked or oven-roasted turkey for the corned beef in this hot spread.


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Ham and Swiss Sandwich Roll
1 can (13.8 oz.) Pillsbury refrigerated pizza crust
2 Tablespoons honey-mustard
6 oz. thinly sliced or shaved cooked ham
6 slices Swiss cheese
1 egg, beaten

Heat oven to 400 degrees.

Spray cookie sheet with cooking spray or grease with shortening.
Unroll dough onto cookie sheet; starting at center, press out dough into a 14 x 8 rectangle.

Spread honey – mustard over dough to within 1 inch of edges.
Layer ham and cheese over mustard.

Fold long sides of dough over filling to center of rectangle; pinch to seal.
Pinch short sides to seal and tuck under.
Brush with egg.

Bake 16 – 18 minutes or until crust is golden brown.
Cut into bite size pieces.
Serve warm & with extra dipping (honey-mustard) sauce.

**You can use any variety of meat and cheese. I added turkey to this recipe and it was a hit!

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Artichoke Dip
1 cup mayonnaise
1 cup sour cream
1 cup grated Parmesan cheese
1 (14 oz.) can artichoke hearts, drained

Heat oven to 400 degrees.

Mix all ingredients in glass pie plate.

Bake for 20 minutes or until bubbly and brown around edges.

Best if served with Melba toast!

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Spinach Dip
1 cup mayonnaise
1 cup sour cream
1 pkg. vegetable soup mix
1 pkg. frozen spinach (thawed, drained, and chopped fine)
1 can chopped water chestnuts

Mix all ingredients except spinach.

Chill for 1 hour then add spinach and mix well.

Remove top and interior of sweet bread. Fill with mayonnaise mixture.

Tear removed bread chunks into pieces for dipping.

[Shelly]

Thought I would send some of my favorites

ANTIPASTO SKEWERS

1 large seasonal melon, peeled and cut into 35 cubes
½ lb thin sliced prosciutto
1 lb Fontina cheese cut into 36 cubes
36 black olives
Olive oil, for drizzling
Freshly ground black pepper

Wrap each cube of melon in a piece of prosciutto. On each skewer thread a cut of cheese, olive and prosciutto-melon cube. Place skewers in a tightly sealed container. At serving time, drizzle with oil and dust with pepper.

ARTICHOKE APPETIZER

8 frozen Texas rolls thawed and risen
14 oz can artichoke hearts
1 cup mayonnaise
1 cup grated Monterey jack cheese
1/2 cup grated Parmesan cheese
Fresh parsley

Drain artichokes and chop into small pieces. Mix artichokes, mayonnaise and cheese in a sauce pan and heat just until bubbly. Press rolls together and roll into a 12x17-inch rectangle. Place on large sprayed baking sheet. Spread artichoke mixture over dough going all the way to the edges. Let rise for 15 minutes. Bake at 350 for 20 minutes or until light golden brown. Garnish with parsley. Cut into strips 1x6-inches each. Makes 34 strips.

ARTICHOKE CRAB DIP I

2 (16 oz) loaves Hawaiian bread
3 (8 oz) pkg cream cheese, softened
4 cups mayonnaise
1/3 cup Dijon mustard
¾ tsp cayenne pepper
1 tsp garlic powder
2 (14 oz) cans artichoke hearts, drained and chopped
12 oz cooked crab meat
1 cup shredded cheddar cheese

Carefully hollow out one of the loaves to with 1” of the sides and bottom. Cube the remaining loaf and bread that was removed into 1” chunks. Store in plastic bag until read to serve. Mix together next 5 ingredients until smooth. Fold in artichoke hearts and crab. Gently warm mixture on stovetop. Reserve ½ cup cheese for garnishing, mix remaining cheese into mixture. Pour dip into hollowed bread loaf. Garnish with remaining cheese. Arrange bread cubes around loaf when ready to serve. Serve warm or cold.

BACON-WRAPPED SCALLOPS

1 lb bay scallops
12 slices bacon, cut in half crosswise and lengthwise
1 ¼ tsp Greek seasoning
1 tsp ground pepper
2 tbsp lemon juice

Wrap each scallop with a piece of bacon; secure with a wooden pick. Sprinkle with seasonings and lemon juice. Place on a rack in a shallow roasting pan. Broil 5” from heat 8 minutes or until bacon is crisp, turning once. Serve immediately. Makes 40-44 appetizers.

Variations: (1) Mix together in a small bowl 3 tbsp teriyaki sauce, 2 tbsp brown sugar, 1 ½ tsp grated ginger. Dip the bacon wrapped scallops in the sauce and line on a foil-lined jelly-roll pan about 1/2” apart. Heat broiler and broil 6: from heat until bacon is lightly charred on top, about 5 minutes. Discard any juices in the pan. Turn rolls and broil until bacon is cooked through, about 3 minutes. Serve warm with a toothpick. Makes 20 rolls.. (2) Mix together in a small bow ¾ cup soy sauce, ¼ cup dry sherry, 1 clover garlic, minced, ½ tsp sugar, ¼ tsp ground ginger. Marinate scallops in sauce for 2 hours and wrap in bacon. Broil until bacon is crisp; turning at least once. (Can be cooked on the grill by placing on foil with edges rolled up. Let cook about 10 minutes, checking occasionally. Note: Bacon will not be crisp on the grill.)
(3) Make a skewer with scallops, bacon and pineapple chunks and broil until bacon is crisp.

BACON-WRAPPED SHRIMP

8 oz cooked Canadian-style bacon, cut into 12 slices
12 medium shrimp, shelled and deveined
1 medium red bell pepper, seeded and cut into 12 strips
1 tbsp + 1½ tsp of teriyaki sauce
1 tbsp + 1½ tsp of salt
Chili sauce
1 tbsp hoisin sauce

Place the bacon on rack; cover with paper towel. Microwave on High 1 minute; pat dry on paper towel. Let it cool slightly. Wrap one shrimp and one pepper strip in each piece of bacon; secure with wooden toothpick. Place in 11 x 7" baking dish. Repeat with the remaining bacon, shrimp and bell pepper. In small bowl, combine the teriyaki, chili and hoisin sauces with 2 tbsp water; pour over shrimp. Cover and for refrigerate 2 hours, turning once. Uncover and microwave on High 3-4 minutes, until shrimp are cooked through. Let stand 5 minutes before serving. Serves 4

BAKED CHEESE & PESTO SPIRALS

1 can (4 oz) refrigerated crescent dinner rolls
1 pkg (8 oz) cream cheese
2 tbsp. pesto sauce
2 tbsp. chopped roasted red peppers
1 egg

Preheat oven to 350. Unroll dough on lightly greased baking sheet; press seams together to form 12x4” rectangle. Using sharp knife, cut brick of cream cheese in half horizontally; place one half on top of one half of the dough. Top with 1 tbsp pesto and red peppers. Place other half of cream cheese brick on top. Top with remaining pesto. Brush edges with egg. Bring dough over cream cheese to completely enclose cream cheese; press edges together to seal. Brush with egg. Bake 15 to 18 minutes or until lightly browned. Cool 10 min. Serve with crackers and fresh vegetables.

BAKED FIESTA SPINACH DIP

1 cup chopped onion
1 tbsp oil
1 cup chunky salsa, well drained
1 (10 oz) pkg. frozen spinach, thawed and squeezed dry
2 1/2 cup shredded Monterey Jack cheese
8 oz cream cheese, cubed
1 cup half and half
1/2 cup sliced black olives
1 cup chopped pecans

Preheat oven to 400. Saute onion in oil until tender. Stir in salsa and spinach, cooking 2 more minutes . Transfer to a 2 1/2 qt baking dish. Stir in 2 cups of the Jack cheese, the cream cheese, cream and olives. Sprinkle with pecans. Bake 30 minutes or until hot and bubbly (cover with foil the last 15 minutes). Top with remaining cheese. Serve hot. Note: You can serve this in hollowed out French bread.

BLOODY MARY BITES

1 pint cherry tomatoes
Vodka, to cover
Coarse kosher salt

The day before, peel the tomatoes by dipping in boiling water for 10 seconds then plunging into ice water. The skins will easily slip off.

Place the peeled tomatoes in a plastic container with a tight lid. Cover with vodka and refrigerate overnight. Serve with a small dish of kosher salt for dipping. Notes: Don’t toss the left-over vodka. Good in Bloody Mary’s. Try using hot pepper vodka for a spicy variation.

CHEESE BALL I

1 (8 oz) pkg cream cheese
1 (8 oz) pkg shredded Cheddar cheese (sharp)
2 tsp Mayo
2 tsp Worcestershire Sauce
½ medium onion, chopped fine
½ medium green pepper chopped fine
Small jar pimento

Mix thoroughly; roll into a ball. Roll cheese ball into chopped nuts or caraway seeds.

CRAB APPETIZERS

1 stick butter, softened
1 jar Old English Kraft Cheese Spread
1½ tsp Miracle Whip
½ tsp seasoned salt
¼ tsp garlic powder
1 (4-oz) can crabmeat
6 English Muffins, halved

Blend first 6 ingredients and spread generously on muffin halves. Cut each half into 8 wedges. Broil for short time until golden and bubbly. Serve hot. (May be frozen on a cookie sheet, and then bagged until ready to use.)

CRABBY MUSHROOMS

1 cup crab meat
1 tbsp bread crumbs
1 tbsp onions, minced
1 tbsp parmesan cheese, grated
1 tsp salt
2 tbsp parsley, minced
12 each mushroom stems, chopped fine
12 each mushroom caps
1 each egg, beaten
Louisiana hot sauce, to taste

In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 until tender, 15 to 30 minutes. Serve it hot.

MISSISSIPPI SIN CHEESE DIP

2 cups shredded cheddar cheese
1 (8 oz) package cream cheese, softened
1 1/2 cups sour cream
1/2 cup chopped cooked ham
1/3 cup chopped green chiles
1/3 cup chopped green onions
1/8 teaspoon Worcestershire sauce
1 (1-lb) round loaf French bread

In mixing bowl, combine shredded cheese, cream cheese, sour cream, chopped ham, chile peppers, green onions, and Worcestershire sauce; stir until well blended. Set dip aside. Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf; cut into 1-inch cubes and set aside. Fill hollowed bread loaf with the dip; cover with reserved top slice of bread loaf. Wrap reserved loaf with foil. Bake dip at 350 for 1 hour. Serve with reserved bread cubes, crackers, or potato chips. Makes about 4 cups of dip.

SHRIMP DIP

1 (8 oz.) pkg. cream cheese
1 (8 oz.) sour cream
2 pkgs. Good Seasons Italian dressing mix
2 cans tiny or broken shrimp, drained
2 tsp. fresh lemon juice
1 lg. green bell pepper, chopped fine

Soften cream cheese and slowly add sour cream and mix together. Add all other ingredients and mix well. Refrigerate. Best if made a day ahead for flavors to blend. Serve with chips and crackers.

STUFFED PINWHEELS

1 envelope dry Savory Herb with Garlic Soup Mix 0r Onion Soup Mix
8 oz cream cheese, softened
1 cup (4 oz) shredded mozzarella
2 tbsp milk
1 tbsp grated Parmesan
2 (10 oz each) pkgs refrigerated pizza dough

Preheat oven to 425. Combine all ingredients except pizza dough; set aside. Unroll pizza crusts and top evenly with topping. Roll, starting at longest side, jelly-roll fashion. Cut into 32 slices. (If dough is too soft to cut, refrigerate or freeze so cutting is easier.) Spray baking sheet; place rounds, cut side down. Bake, uncovered, 13 minutes or until golden brown. Makes 32 pinwheels

SUGAR SPICED ALMONDS

¼ cup sugar
2 tbsp oil
1 tsp cayenne pepper
½ tsp garlic salt AND chili powder
¼ tsp crushed red pepper flakes
2 cups unblanched whole almonds

In a bowl, combine 1st 6 ingredients. Add almonds; toss to coat. Spread on a greased baking pan. Bake at 250 for 20 minutes or until lightly browned. Stir occasionally. Cool. Store in an airtight container.

SWEET AND SPICY MEATBALLS

Prepared meatballs
1 can jellied cranberry sauce
1 small jar medium picante sauce
1/2 to 1 cup brown sugar

Mix cranberry sauce, picante sauce and brown sugar. Stir to dissolve brown sugar. Pour over meatballs in crockpot and cook for several hours.

VEGETABLE AND CREAM CHEESE TORTE

1 pkg dry ranch dressing mix
2 (8 oz) pkg cream cheese, softened
Minced fresh garlic
Salt and pepper
1 (6 oz) jar marinated artichoke hearts, drained and chopped
1/3 cup roasted red peppers, drained and chopped
3 tbsp minced fresh parsley

Cream the cheese and dressing mix together. Add the garlic and season with salt and pepper. In a separate bowl, stir together the vegetables and parsley. IN a 3-cup bowl lined with plastic wrap, alternate layers of cheese and vegetable mixture, beginning and ending with cheese layer. Chill 4 hours or overnight. Invert on plate; remove plastic wrap. Serve with crackers.

[Michele Epifani]

Here's a recipe I have been using every year so far, on my 3rd one!I just made it up and it is so easy

Beef and Aspargus Sticks

2 bunches of Green (or white) Asparagus - blanched the should be crispy not limp

About 2 lbs of medium sliced roast beef (thick enough to roll)

Horseradish cream sauce

Take a slice of Roast Beef spread with Horseradish sauce and roll each Asparagus. Arrange on plate. Voila!

Everyone loves them!

Michele E.
Mantua NJ

[daniellm]

Robin,

Would it be possible for you to post your Hot Cream Chipped Beef Dip recipe. It sounds great.

Thanks,

Lynn - Duluth, GA

[Robin]

Hi Lynn,
This recipe is too easy, but everyone seems to love it.

2 8 oz packages cream cheese, softened
2 cups sour cream
6 oz dried beef, rinsed and finely chopped
4 tablespoons chopped green pepper
3 tablespoons minced onion
1 tsp garlic powder
Top with sliced almonds

Combine all ingredients in a 1 quart baking dish. Bake 375
degrees, uncovered, for 30 minutes or until hot and bubbly.
Serve with french bread slices, crackers or vegetables.

[daniellm]

Thanks for the recipe Robin - it sounds great. I am trying it on my next appetizer occasion.

Lynn

[daniellm]

Robin,

Took your Hot Creamed Chipped Beef Dip to my neighborhood women's assoc. meeting the other night and it was great. I had request for the recipe. Thanks again.

Lynn

[Robin]

Hi Lynn,
I'm glad it worked for you. It's a good snack for men watching sports, too... they love it.
Robin

[ltlmsxmas]

Love all the recipes... Plan on using a few of them for my 1st Cookie Exchange this year..

[Kaari Jacobs]

This is a good one! It's hearty and more filling than a traditional 7 layer dip because of the chicken.

Hot and Hearty Seven Layer Dip


1 14.5 oz. can refried beans
1 large tub sour cream
Guacamole- I buy the Ava guacamole that come in two pouches and I use both
1 jar salsa- thick is better
4 cups Mexican shredded cheese
cilantro-chopped
green onion- chopped
1 roasted chicken cut the breast into small bite sized pieces

Layer in the following order:
Beans
Sour Cream
Guacamole
Chicken
Salsa
Cheese
Cilantro and green onion
Repeat all the layers, except the beans. Make sure the top layer has cheese covering the entire thing.
Put in the oven at 350 for about 10-15 mins until everything is heated through.

Thick tortilla chips are best because this is a thick dip. Tostitos Gold are good

Enjoy!
Kaari

[Cathie in PA]

Hi Robin

I am looking forward to making your Cream Chipped Beef Dip,
but I have never used dry beef. Does it come in a bag or can??
Please advise.

Thanks a bunch
Cathie in PA

[NicksMommy]

I can't wait to use this recipe too Robin! (I think she means the dried beef in a bag).I find mine at the grocery store in the refrigerated section-but you might even be able to find it in the same aisle as tuna and corned beef hash.It sounds simple but yummy!

[Robin]

Yes. I meant the dried beef.

[cherylct]

Thank you all so much for posting these recipes! They all sound great and I will definitely be using them for my Swap.

[nascargal20]

I am having my first ever cookie exchange at my home mid-Dec. I am a little apprehensive with regard to not having "anything to do"...what type of little games can be played to pass some time when we are not eating snacks, etc. Thank you.

[Michelle]

I am also hosting this year for the first time, but have attended cookie swap parties in the past. The "thing to do" was always a Gingerbread Man baking session, the hostess always had the dough ready to go and we'd bake gingerbread cookies and decorate them during the swap. There was a prize for the most festive gingerbread man ;-)

Just a thought....

[Carolsconfections]

Dried beef in a bag? I have never seen or heard of it. Is it easy to find in any grocery store?

Trying to get a taste of what the Hot Creamed Dried Beef Dip would be like? What do you serve it with?

Thanks

[catsun]

Hello:
Wondering if anyone might have a receipe for a brie cheese? I have seen it with raspberry topping and baked, but it always seems to have a phyllo dough covering it. Just wondering if anyone has any ideas.
Thanks in Advance
Cathie

[Robin]

It's the same product used to make "SOS".
That is... Creamed Chip Beef served over toast.
The brands that make it are Hormel, Esskay and Buddig but don't buy Buddig unless you can't find the others... Esskay and Hormel are more "dry" and meant to be cooked with, while the Buddig is more like sandwich meat, which the others aren't. You've passed this item a million times in the store, it's always next to the bacon, sausage, bologna and other smoked meats. Usually hanging and up at eye level.


Here are some pictures of it...

images.google.com/images?um=1&hl=en&client=firefox-a&rls=org.mozilla%3Aen-US%3Aofficial&hs=iqh&q=chipped+beef&btnG=Search+Images

[Robin]

Get a big Brie wheel, slather top with butter and sliced almonds, bake at 375 for just a few minutes, by the time the almonds are toasted it's done... You cut into it and it pours out all goey, creamy, fattening and delicious... serve with crackers or toasted french bread slices.