Appetizer's

[candlelight]

With the Holliday's coming up, I thought this would be a fun thread.

Sausage Balls

3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves
1/2 teaspoon parsley flakes

Barbecue sauce, if desired


1Heat oven to 350ºF. Grease jelly roll pan, 15 1/2x10 1/2x1 inch.

2Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

3Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

[candlelight]

Buffalo Chicken Dip

Ingredients
2 (10 ounce) cans chunk chicken, drained 2 (8 ounce) packages cream cheese, softened 1 cup Blue Cheese dressing 3/4 cup pepper sauce (such as Frank's Red Hot®) 1 1/2 cups shredded Cheddar cheese 1 bunch celery, cleaned and cut into 4 inch pieces 1 (8 ounce) box chicken-flavored crackers
Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Can also cook your own chicken breasts and cut up or shred.

[openmyeyes]

This is a great idea!

Zippy Hot Broccoli Dip

1 1/2 cups broccoli florets, chopped
3/4 cup shredded cheddar cheese
1/2 cup Miracle Whip
1/2 cup chopped red peppers (I think these are optional)
1/4 cup grated parmesan cheese
2 tbsp. chopped onions
2 cloves garlic, minced

Preheat oven to 375. Mix all ingredients until well blended.

Spoon into 9 inch pie plate of small shallow baking dish.

Bake 20 min. or until heated through.

Serve with crackers and/or veggies

[candlelight]

This is a great idea!

Zippy Hot Broccoli Dip

1 1/2 cups broccoli florets, chopped
3/4 cup shredded cheddar cheese
1/2 cup Miracle Whip
1/2 cup chopped red peppers (I think these are optional)
1/4 cup grated parmesan cheese
2 tbsp. chopped onions
2 cloves garlic, minced

Preheat oven to 375. Mix all ingredients until well blended.

Spoon into 9 inch pie plate of small shallow baking dish.

Bake 20 min. or until heated through.

Serve with crackers and/or veggies

This sounds really good!

[candlelight]

Spiced Pecans

Ingredients
1 egg white
1 pound pecan halves
1/2 c Sugar or sugar substitute equivalent to 1/2 cup sugar
3 teaspoons ground cinnamon
1/2 teaspoon salt
Directions
In a large bowl, beat egg white until frothy. Add pecans; stir gently to coat. Combine the sugar, cinnamon and salt; add to nut mixture and stir gently to coat.
Spread into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 325° for 20 minutes or until lightly browned, stirring once. Cool completely. Store in an airtight container. Yield: 5 cups.

[candlelight]

Pineapple-Pecan Cheese spread

2 packages (8 ounces each) cream cheese, softened
1-1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped pecans, toasted, divided
3/4 cup crushed pineapple, drained
1 can (4 ounces) chopped green chilies, drained
2 tablespoons chopped roasted sweet red pepper
1/2 teaspoon garlic powder
Assorted fresh vegetables
Directions
In a large bowl, beat cream cheese until smooth. Add the cheddar cheese, 3/4 cup pecans, pineapple, chilies, red pepper and garlic powder; beat until combined. Transfer to a serving dish. Cover and refrigerate until serving.
Sprinkle with remaining pecans just before serving. Serve with vegetables. Yield: 3-3/4 cups.

[candlelight]

Chili Cheese Dip

Ingredients
1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons canola oil
2 cans (15 ounces each) chili without beans
2 cups salsa
1 packages 3 ounce cream cheese, cubed
1 jar Kraft old english cheese
2 cans (2-1/4 ounces each) sliced ripe olives, drained
Tortilla chips
Directions
In a small skillet, saute onion and garlic in oil until tender. Transfer to a 3-qt. slow cooker. Stir in the chili, salsa, cream cheese and olives.
Cover and cook on low for 4 hours or until heated through, stirring occasionally. Stir before serving with tortilla chips. Yield: 6 cups.

[candlelight]

Brie and Cherry Cups

1 8-ounce wedge Brie cheese
1/3 cup cherry preserves
15 frozen mini filo shells
Preparation:
Preheat oven to 350 degrees F. Cut Brie into 3/4" cubes; remove rind if desired. Place one piece of cheese in each filo cup; place on rimmed baking sheet.
Bake for 10-12 minutes or until cheese melts and starts to bubble. Remove from oven; immediately top each with a teaspoon of cherry preserves. Serve immediately.

[openmyeyes]

Brie and Cherry Cups

1 8-ounce wedge Brie cheese
1/3 cup cherry preserves
15 frozen mini filo shells
Preparation:
Preheat oven to 350 degrees F. Cut Brie into 3/4" cubes; remove rind if desired. Place one piece of cheese in each filo cup; place on rimmed baking sheet.
Bake for 10-12 minutes or until cheese melts and starts to bubble. Remove from oven; immediately top each with a teaspoon of cherry preserves. Serve immediately.

This sounds really good too. I am going to try these tonight if I can find some filo shells in the store. Thanks!

[candlelight]

This sounds really good too. I am going to try these tonight if I can find some filo shells in the store. Thanks!

They are delicious and raspberry works great also.

[candlelight]

Veggie Quesadillas


Ingredients:
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jalapeno pepper, minced
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
3 cups shredded Pepper Jack cheese
12 (10-inch) flour tortillas OR 16 (6-inch) corn tortillas
3 tablespoons olive oil
Preparation:
Preheat oven to 250 degrees F. In large skillet, heat 2 tablespoons olive oil over medium heat. Add onion, garlic, bell peppers, and jalapeno pepper; cook and stir until tender, about 7-9 minutes. Drain well, if necessary.
Add chili powder, salt, cumin, pepper, and cayenne pepper and mix well.

Arrange half of the tortillas on work surface. Divide vegetable mixture among the tortillas and top with the cheese. Top with remaining tortillas.

Heat 3 tablespoons olive oil in large skillet. Add quesadillas, a few at a time, and cook until tortillas are crisp on one side, about 4-5 minutes. Carefully turn and cook on second side until crisp and cheese is melted. Remove from skillet and place on serving plate. Cut each into four quarters and serve immediately.

You may want to put the uncut, whole quesadillas on a rack in a roasting pan and keep in the warm oven until they're all cooked. Serve with salsa, sour cream, and guacamole for dipping.

[candlelight]

Slow Cooker Saucy meatballs

2 lbs. frozen precooked meatballs
1 cup raspberry jelly
1 red bell pepper, chopped
8 oz. can pineapple chunks
2 cups cocktail sauce
Preparation:
Place meatballs in 4-5 quart slow cooker. Top with jelly and red bell peppers. Drain pineapple, reserving juice; add pineapple to slow cooker. Combine cocktail sauce and 1/3 cup reserved pineapple juice in small bowl; pour into crockpots. Cover and cook on high for 1-2 hours, stirring twice during cooking, until meatballs are glazed. Turn heat to low until ready to serve. Stir occasionally during party. Serves 10-12

[candlelight]

Jalepeno Popper's

8 oz. pkg. cream cheese, softened
3 oz. pkg. cream cheese, softened
1 tsp. dried oregano leaves
2 tsp. chili powder
2 cups shredded Pepper Jack cheese
25 jalapeno peppers, seeded, cut in half
3/4 cup milk
1 egg, beaten
1 cup flour
1/2 tsp. salt
1-1/2 cups dried packaged breadcrumbs OR panko breadcrumbs
Oil for deep frying
Preparation:
In a medium bowl, combine cream cheese, oregano, chili powder, and pepper jack cheese; blend well.
In a pot of simmering water, blanch the pepper halves for 2 minutes, drain and dry thoroughly with paper towels.

Spoon the cream cheese mixture into jalapeno pepper halves. Combine milk and egg into one bowl; in another combine flour and salt. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are thoroughly coated. Place the coated jalapenos on wire racks and let dry for about 10 minutes.

Dip the jalapenos in milk mixture again and then roll them in breadcrumbs to coat. Let coated peppers dry for 30-40 minutes, repeating the dipping in milk and rolling in breadcrumbs if necessary.

In large skillet, heat the oil to 365 degrees F. Deep fry the filled and coated jalapeno peppers 2 to 4 minutes each, until golden brown. Remove and let drain on a paper towel.

To freeze, DO NOT FRY PEPPERS. Place on cookie sheet and freeze until hard, then package in single layer in plastic freezer containers. To eat, place on cookie sheets and bake at 350 degrees for 20-30 minutes until hot all the way through, golden brown, and crisp. Or you can fry the frozen poppers; add 1-2 minutes to the frying time. Makes 25 appetizers

[Rinji]

Ham (or any thinly sliced deli meat) wrapped around cream cheese and a pickle.

Big olives wrapped and baked in a thin sheet of biscuit dough.

Table crackers with a nice slice of tomato top with basil, and parmesian or mozzarella.

Pasta salad.
Cook spiral pasta (or any pasta really), drain.
Put in a baggy of one half Italian dressing, one fourth olive oil, on fourth white vinegar.
Add green olive, basil and onions, red bell pepper (anything your like really). Seal bag, shake, and serve.

Sweet potato fries.
rinse, peel and cut potatos into thin fries. Nuke in the microwave for a few seconds to soften. Put in a lightly oiled baggy and shake. Add salt, pepper, and paprika to taste before baking.

[candlelight]

Ham (or any thinly sliced deli meat) wrapped around cream cheese and a pickle.

Big olives wrapped and baked in a thin sheet of biscuit dough.

Table crackers with a nice slice of tomato top with basil, and parmesian or mozzarella.

Pasta salad.
Cook spiral pasta (or any pasta really), drain.
Put in a baggy of one half Italian dressing, one fourth olive oil, on fourth white vinegar.
Add green olive, basil and onions, red bell pepper (anything your like really). Seal bag, shake, and serve.

Sweet potato fries.
rinse, peel and cut potatos into thin fries. Nuke in the microwave for a few seconds to soften. Put in a lightly oiled baggy and shake. Add salt, pepper, and paprika to taste before baking.

Sounds great and thank you for such great ideas

[KaiafromBergen]

Two packages of Hillshire Farm Lil Smokies
One 8 oz bottle Concord grape jelly (yes it has to be Concord)
One 8 oz bottle Heinz Chili sauce

Put all ingredients into a crock pot and set on medium until Lil Smokies are hot (the best part is the constant "taste tests" to make sure they are hot!)

I've found the recipe above is the best ratio for me - some prefer sweeter, so they add more Concord grape jelly, some more savory, so more Chili sauce - no one ever guesses the ingredients when I ask the to tell me what the sauce is made of!