Appetizers...
2007 Recipes
Desserts
Main Dishes
Vegetables
New Recipes
Veggie Bars
2 cans Crescent Rolls
2-8 oz cream cheese
1 cup mayonnaise
1 pkg. ranch dressing
1/2 to 1 pound cheddar cheese, grated small
Toppings:
Cucumbers, Broccoli, Tomatoes, Bell Pepper, Squash
Press out crescent rolls into large cookie sheet. Brown at 350 degrees
until lightly brown (about 5 minutes). Cool.
Mix cream cheese, ranch dressing & mayonnaise together. Spread over
rolls. Cut up toppings fairly small;
Sprinkle over ranch dressing mixture. Sprinkle grated cheese over
all. Chill 4-5 hours or overnight.
You may also use mixed veggie toppings all ready to go.
Sweet Cheese Spread February 27, 2006
2 8oz. pkgs. cream cheese, softened
4 tbsp. fresh orange juice
16 oz. can fruit cocktail, well drained & chopped
3 oz. pkg. instant vanilla pudding
3.4 cup chopped pecans
Mix all ingredients (except Pecans) together. Chill
several hours & form into a ball with spoon. Coat with pecans or
slivered almonds. Serve with Waverly Wafers or other crackers that are not
highly flavored. Make one day in advance.
Be very careful to drain the fruit cocktail really well or it could be
soupy. You can also bowl it in a pretty glass bowl & sprinkle the
pecans on top.
Party Punch
February 27, 2006
1
(64 fluid ounce) bottle
fruit punch
2 (15 ounce) cans pineapple chunks
1 pint strawberries, hulled and sliced
2 pints strawberry sherbet
1 (2 liter) bottle lemon-lime flavored carbonated beverage
In a large punch bowl, pour fruit punch. Add pineapple
chunks & strawberries. Slide in the
sherbet and
slowly pour in the lemon-lime soda.
Tangy Lemon Bars February 27, 2006
1 (18-oz.) roll Pillsbury® Refrigerated Sugar
Cookies
4 eggs, slightly beaten
1 1/2 cups sugar
1/4 cup all-purpose flour
1 tsp. baking powder
1/4 cup lemon juice
1-2 Tbsp. powdered sugar
Heat oven to 350°F. Slice cookie dough as directed on
package. Arrange slices in bottom of un-greased 13x9-inch pan.
With lightly floured fingers, press dough evenly in pan. Bake at
350°F. for 15 to 20 minutes or until light golden brown.
In large bowl, combine eggs, sugar, flour and baking powder;
blend well. Stir in lemon juice. Pour mixture over warm crust.
Bake at 350°F. for an additional 20 to 30 minutes or until
top is light golden brown. Cool completely. Sprinkle with
powdered sugar; cut into bars.
Cheese Straws February 27, 2006
1 lb. sharp cheddar cheese
2 1/2 cups plain flour
3/4 cup butter or margarine
1/2 tsp. salt
1/4 tsp. ground red pepper
Lemon Cream Strawberries February 27, 2006
8 oz. pkg. cream cheese, softened
1/3 cup confectioners sugar
1 tsp. grated lemon rind
1 tbsp. lemon juice
2 pints strawberries
Beat the cream cheese, confectioners sugar, lemon
peel and juice until smooth.
Cover and refrigerate.
Remove the hulls from your strawberries, wash and dry well.
Place on a paper-lined tray with the hull side down.
Cut an x half way down the strawberry.
Pull the sections apart only slightly.
Spoon your filling into pastry bag fitted with a 1/2" star tip.
Pie approximately a tsp. of filling into each strawberry.
To serve: Place in petit-four cups.
The berries may be filled 2 hrs. before
serving.
This filling can be made ahead or it can be kept in the refrigerator.
Shrimp Salad February 27, 2006
1 lb. shrimp
1 lb. box Ritz crackers
3-4 hard-boiled eggs
sweet pickle relish
mayonnaise
1 tbsp French Dressing
Boil and season shrimp, to your taste. It takes
a lot of salt to season shrimp. When shrimp are done cut into small pieces.
Boil eggs. Chop eggs.
Take one stack of the crackers of your choice and crush them.
In a large bowl mix crushed crackers and eggs; add pickle relish and mayo as
you would for potato salad.
Add shrimp and French dressing.
Mix well. Spread on the rest of the crackers and enjoy.
To save time, buy shrimp already peeled and headed. I prefer the Ritz
crackers.
Pecan Tassies February 27, 2006
1 cup all-purpose flour
1/2 cup butter OR margarine
1/3 cup cream cheese - softened
3/4 cup packed brown sugar
2/3 cup chopped pecans
1 egg - beaten
1 Tbsp. butter OR margarine - melted
1 tsp. vanilla extract
Cream together flour, butter, and cream cheese;
refrigerate 1 hour.
-Roll dough into 1" balls; press each ball into greased wells of a
small/mini muffin tin, forming cups; set aside.
-Bring remaining ingredients to a boil, stirring constantly.
-Pour hot mixture, 1 Tbsp. at a time, into cups.
-Bake in a 400 degree oven for 12-15 minutes. Serves 24
Tangy Cocktail Franks
February 27, 2006
1 jar (12 ounces) currant jelly
2/3 cup chili sauce
2 teaspoons prepared mustard
2 tablespoons lemon juice|
1-2 pounds cocktail franks or regular hot dogs cut in 1-inch slices|
1 can sliced pineapple tidbits, drained, quartered
dash ground cayenne, optional, or to taste
In a medium saucepan combine currant jelly, chili sauce, mustard, and lemon juice. Add the hot dogs or cocktail franks, pineapple, and ground pepper; simmer for about 5 minutes. Transfer to slow cooker and keep on LOW for serving. Serve with toothpicks.
Mini-Burgers February 8, 2006
1 pound lean ground beef
1 package dry onion soup mix
1 cup sharp cheddar cheese, shredded
1 package dinner rolls
Various condiments
Mix 1 packet dry onion soup mix with ground beef. Stir in shredded cheese.
Make small patties, approximately 2 1/2 inches in diameter.
Grill, or broil, over medium-high heat approximately 4 minutes per side, until
meat thermometer registers internal temperature of 160ºF.
Place in sliced dinner rolls. Serve with condiments, such as pickles, Swiss
cheese, mayo mixed with hot pepper sauce, BBQ sauce, and sautéed' mushrooms.
Makes 10 appetizers
Appetizers Cocktail Wieners...by Angela
October 11, 2005
Regular size hot dogs can be easily substituted.
Just cut the hot dogs up into 2 inch sections.
Some of my favorite concoctions to use with hot dogs.
1. A mixture of grape jelly and mustard, simmered with the hot dogs, over low
heat
for at least a half hour
2. A combination of cocktail sauce and whole berry cranberry sauce, same idea as
the one above.
3. Unroll refrigerated crescent rolls, cut up into small sections and wrap
around the
hotdogs, and bake in the oven until brown.
4. Take a package of bacon and cut it into thirds (so each piece of bacon is in
three equal pieces), take the little hot dogs and wrap each with a 1/3 piece of
bacon, secure with a toothpick, and put in a glass baking dish (a cookie sheet
will cause them to burn on the bottom). Once they are all wrapped in bacon and
placed in the dish, sprinkle with brown sugar, and bake until browned and
crispy.
Townhousee or Ritz
Delight
From Jill
8 oz. chopped dates
1 can Eagle Brand Condensed milk
1 cup chopped pecans
Cook dates & milk until
thick over med. heat: stirring constantly. Add pecans.
Spread over Town House or Ritz crackers. Bake at 350 degrees for 8 mins.
Icing: Mix 3 oz. cream cheese, 1-1/4 cup margarine &
1 tsp vanilla until smooth.
Gradually add 2 cups confectioner sugar; spread over cooled cookies.
Peanut Butter-Chocolate Balls
November 10, 2002
1 1/2 cups peanut butter, creamy
1/4 cup
butter or
margarine
2 cups
powdered sugar
1 teaspoon
vanilla
2 cups
semisweet chocolate chips
1/3 cup paraffin --
grated
Mix peanut butter, powdered sugar, butter or margarine and vanilla together
well. Shape into balls or logs, as you desire. Chill for 30 minutes or more.
Melt chocolate chips and paraffin in a small, heavy sauce pan or the top of
a double boiler.
Stick a toothpick or candy fork into the balls or logs and dip into the
chocolate. Drain and place on waxed paper. Allow the chocolate to harden.
Makes about 90 1-inch balls.
Crispy Ranch Potatoes
April 24, 2002
4 large Potatoes -- un-peeled
1 tablespoon Vegetable Oil
1 package Ranch-style Dressing mix -- 0.4 ounces
1 cup Sour Cream, light -- for dipping
Preheat oven to 400 degrees F. Slice un-peeled potatoes into 1/4 inch thick
slices, then place in a large bowl. Add oil to potatoes and mix lightly. Add
dressing mix, tossing to coat evenly. Arrange potato slices in single layer
on a greased baking sheet. (Do not overlap slices) Bake 30 - 40 minutes or
until potatoes are browned and tender. Serve warm with sour cream to dip
them in, as an appetizer.
Sausage & Cheese Squares
April 5, 2002
2 (8-oz) cans Pillsbury Crescent Rolls
1 lb. hot or mild bulk pork sausage
8-oz pkg. cream cheese
8-oz shredded sharp Cheddar cheese
Preheat oven to 375-degrees. Unroll 1 can of dough into 2 long rectangles.
Place in un-greased 9x13" glass baking dish: press over bottom & 1/2" up
sides.
Brown sausage in skillet until done; stirring frequently. Remove from skillet; discard
drippings.
Add cream cheese to same skillet. Cook over low heat until melted. Add cooked
sausage;
stir to coat. Spoon evenly over crust in dish. Sprinkle with cheese.
Unroll 2nd can of rolls on
work surface. Press to form 9x13" rectangle. Carefully place over cheese.
Bake for 21-26 minutes until golden brown. Cool 15 minutes. Cut into small
squares.
32 servings.
Party Potato Skins
January 17, 2001
6 large russet potatoes
3/4 lb. ground beef
1 package taco seasoning mix
3/4 cup water
3/4 cup sliced green onions
1 tomato (diced)
1 cup shredded cheddar cheese
Pierce potatoes with fork. Bake on high in microwave
for 25 to 30 minutes; let cool. Cut in half and scoop
out potatoes leaving 1/4-inch shell. In medium skillet,
brown ground beef until crumbly; drain fat. Stir in
taco seasoning and water. Bring to a boil; reduce heat
and simmer, uncovered, 15 minutes. Stir in green onions.
Spoon meat mixture into potato shells. Top with tomato
and cheese. Place on baking sheet and heat under broiler
to melt cheese. Serve with salsa. Makes 12 appetizers.
Chinese Fried Walnuts
December 13, 2000
6 cups water
4 cups walnuts
1/2 cup sugar
salad oil
salt
Boil water in 4 qt saucepan. Add walnuts, boil 1 minute, rinse with hot
water & drain. Gently stir warm walnuts with sugar. Let stand 5
minutes to
dissolve sugar. In electric fryer, heat 1 inch salad oil to 350F. Add half
walnuts at a time. Sprinkle lightly with salt, if desired. Toss lightly to
keep from sticking. Dry on paper towel. Store tightly covered.