1 can (2.8 oz) Real Bacon Pieces
2 cup Ranch dressing
1 cup sour cream
1/2 cup parmesan cheese
2 green onions, sliced
Mix all ingredients; cover and chill. Serve with veggies or chips.
Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
Sunday, May 9, 2010
Bacon Cheeseball
1 lb low fat cream cheese
4 scallions, finely chopped
1 c finely chopped walnuts
1/2 lb bacon, browned and crumbled
1 med gr tomatoe, finely chopped
Combine. Cover with walnuts and chill at least one hour.
Serve with unpeeled apple, crackers...
4 scallions, finely chopped
1 c finely chopped walnuts
1/2 lb bacon, browned and crumbled
1 med gr tomatoe, finely chopped
Combine. Cover with walnuts and chill at least one hour.
Serve with unpeeled apple, crackers...
Quick and Easy Taco Dip
1 (8 oz) package cream cheese, softened
3/4 tsp taco seasoning mix
1/3 cup salsa
8 oz shredded cheddar
In medium bowl, mix cream cheese, taco seasoning and salsa. Spread mixture into a shallow serving dish or 8-inch baking pan. Top with cheddar. Chill approximately 1 hour. Yields 2.5 cups.
3/4 tsp taco seasoning mix
1/3 cup salsa
8 oz shredded cheddar
In medium bowl, mix cream cheese, taco seasoning and salsa. Spread mixture into a shallow serving dish or 8-inch baking pan. Top with cheddar. Chill approximately 1 hour. Yields 2.5 cups.
Cherry Tomatoes filled with Goat Cheese
1/4 lb goat cheese
1/2 tsp salt
24 cherry tomatoes
1/4 cup minced fresh basil
1/2 tsp fresh gound black pepper
Combine cheese, basil, salt and pepper. Mix with a fork until well blended. Cut top off of each cherry and scoop out pulp. Drain any juice from shell.
Usng a spoon, scoop about 1 tsp of mixture and carefully stuff into shell.
1/2 tsp salt
24 cherry tomatoes
1/4 cup minced fresh basil
1/2 tsp fresh gound black pepper
Combine cheese, basil, salt and pepper. Mix with a fork until well blended. Cut top off of each cherry and scoop out pulp. Drain any juice from shell.
Usng a spoon, scoop about 1 tsp of mixture and carefully stuff into shell.
Tuesday, March 2, 2010
Crab Rangoon
Ingredients
3 ounces reduced-fat cream cheese
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1/8 teaspoon garlic salt
1/8 teaspoon Worcestershire sauce
1 pouch (3.53 ounces) premium crabmeat, drained
1 green onion, chopped
14 wonton wrappers
Directions
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal.
Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm. Yield: 14 appetizers.
tasteofhome.com
3 ounces reduced-fat cream cheese
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1/8 teaspoon garlic salt
1/8 teaspoon Worcestershire sauce
1 pouch (3.53 ounces) premium crabmeat, drained
1 green onion, chopped
14 wonton wrappers
Directions
In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal.
Place on a baking sheet coated with cooking spray. Lightly spray wontons with cooking spray. Bake at 425° for 8-10 minutes or until golden brown. Serve warm. Yield: 14 appetizers.
tasteofhome.com
Monday, March 1, 2010
Sweet n Hot Mustard Dip
Ingredients
1-1/2 cups honey
1 cup white vinegar
3 eggs
2 containers (1-3/4 ounces each) ground mustard
1/2 teaspoon salt
Pretzels, cooked chicken fingers or sausage slices
Directions
In a blender, combine the first five ingredients; cover and process until blended.
Pour into a saucepan; cook and stir over low heat until mixture thickens and reaches 160°. Pour into small jars. Cover and refrigerate for up to 1 week. Serve with pretzels, chicken fingers or sausage. Yield: 2-1/3 cups.
tasteofhome.com
1-1/2 cups honey
1 cup white vinegar
3 eggs
2 containers (1-3/4 ounces each) ground mustard
1/2 teaspoon salt
Pretzels, cooked chicken fingers or sausage slices
Directions
In a blender, combine the first five ingredients; cover and process until blended.
Pour into a saucepan; cook and stir over low heat until mixture thickens and reaches 160°. Pour into small jars. Cover and refrigerate for up to 1 week. Serve with pretzels, chicken fingers or sausage. Yield: 2-1/3 cups.
tasteofhome.com
Wednesday, February 17, 2010
Chocolate Covered Strawberries
16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look.
2 tablespoons shortening
1 pound fresh strawberries with leaves
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look.
Fresh Fruit with Spiced Chips & strawberry dip
Spiced Crisps
2 (6-inch) pita breads
1 Tbsp margarine or butter, melted
2 Tbsp sugar
1 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Fresh Fruit
2 lb seedless green grapes
3 pints whole fresh strawberries, stems on
Strawberry Dip
2 (6-oz) containers low-fat strawberry yogurt
1 (8-oz) container light sour cream
1/2 tsp almond extract
Heat oven to 375 F. Split pitas into 4 rounds. Brush rough side of each round with margarine. In small bowl, combine sugar, brown sugar, cinnamon and nutmeg. Sprinkle over rounds. Cut into 8 wedges. Place on ungreased cookie sheet. Bake at 375 for 8 to 10 minutes or until crisp.
Wash grapes and strawberries. Separate grapes into clusters and arrange fruit in a large basket or on a platter.
In small bowl, combine all dip ingredients; blend well. Spoon into serving bowl. Serve dip with spiced crisps and fruit.
10 servings
2 (6-inch) pita breads
1 Tbsp margarine or butter, melted
2 Tbsp sugar
1 Tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Fresh Fruit
2 lb seedless green grapes
3 pints whole fresh strawberries, stems on
Strawberry Dip
2 (6-oz) containers low-fat strawberry yogurt
1 (8-oz) container light sour cream
1/2 tsp almond extract
Heat oven to 375 F. Split pitas into 4 rounds. Brush rough side of each round with margarine. In small bowl, combine sugar, brown sugar, cinnamon and nutmeg. Sprinkle over rounds. Cut into 8 wedges. Place on ungreased cookie sheet. Bake at 375 for 8 to 10 minutes or until crisp.
Wash grapes and strawberries. Separate grapes into clusters and arrange fruit in a large basket or on a platter.
In small bowl, combine all dip ingredients; blend well. Spoon into serving bowl. Serve dip with spiced crisps and fruit.
10 servings
Thursday, December 17, 2009
Baked Brie with Roasted Garlic
Found this terrific looking and sounding recipe while searching the internet for some elegant-looking, simple dishes to make for a Sunday afternoon/evening party we are hosting just after Christmas for some of our congregation who have just moved here and are needing some extra comforts of home this holiday season.
The church has all ready ensured that there are houses set up to host them this Christmas; I believe there will be a Progressive Dinner happening, ending off with some skating somewhere.
Tuesday, October 27, 2009
Broccoli Dip
1 stalk broccoli
1/2 red pepper
1/4 purple onion
2 cloves garlic
1 cup grated cheddar cheese
1/2 cup sour cream
1/2 cup miracle whip
Chop all veggies, mix in sour cream, cheese and miracle whip. Bake at 375 for 25 minutes. Serve warm with crackers or tortilla chips.
1/2 red pepper
1/4 purple onion
2 cloves garlic
1 cup grated cheddar cheese
1/2 cup sour cream
1/2 cup miracle whip
Chop all veggies, mix in sour cream, cheese and miracle whip. Bake at 375 for 25 minutes. Serve warm with crackers or tortilla chips.
Monday, October 26, 2009
Italian Cheese Bread
2 1/2 c flour
1 Tbsp quick rising yeast
1 tsp salt
1 c warm water
1 tsp sugar
1 Tbsp veg oil
In a bowl combine flour, salt, sugar & yeast. Add more flour if needed to form a soft dough. Knead for 1-2 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch down and place on a greased pizza pan.
Topping:
1/3 c Italian dressing
1/4 tsp salt, garlic powder, oregano and thyme (each)
dash pepper
1 Tbsp parmesan cheese
1/2 c shredded mozza cheese.
Brush dough with salad dressing. Combine seasonings and sprinkle over top. Sprinkle cheeses on top. Bake at 450 degrees F for 15 minutes.
Santa Fe Ranch Dip
ranch dressing
salsa
hot sauce.
1 Tbsp quick rising yeast
1 tsp salt
1 c warm water
1 tsp sugar
1 Tbsp veg oil
In a bowl combine flour, salt, sugar & yeast. Add more flour if needed to form a soft dough. Knead for 1-2 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch down and place on a greased pizza pan.
Topping:
1/3 c Italian dressing
1/4 tsp salt, garlic powder, oregano and thyme (each)
dash pepper
1 Tbsp parmesan cheese
1/2 c shredded mozza cheese.
Brush dough with salad dressing. Combine seasonings and sprinkle over top. Sprinkle cheeses on top. Bake at 450 degrees F for 15 minutes.
Santa Fe Ranch Dip
ranch dressing
salsa
hot sauce.
Hot Spinach and Artichoke Dip
(8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
We are huge fans of Spinach and Artichoke dip and this looks like a good one to try from Allrecipes.com!
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
We are huge fans of Spinach and Artichoke dip and this looks like a good one to try from Allrecipes.com!
Taco Chip Dip
8 oz pkg cream cheese, softened
1/2 c sour cream
1/4 c mayonnaise
1 c salsa
1 green pepper, chopped
1 red pepper, chopped
3 green onions, chopped
1 tomato, diced
2 c shredded cheddar cheese
Mix cream cheese, sour cream & mayonnaise; spread over 2 (12-inch) pizza pans. Place in freezer for a few minutes to harden the spread. Layer with salsa, peppers, onions, tomatoes and cheese. Serve with taco chips and crackers.
This is a family favorite and a must have on Christmas Eve. It's quick, easy and great for a snack on a fun night of fellowship!
1/2 c sour cream
1/4 c mayonnaise
1 c salsa
1 green pepper, chopped
1 red pepper, chopped
3 green onions, chopped
1 tomato, diced
2 c shredded cheddar cheese
Mix cream cheese, sour cream & mayonnaise; spread over 2 (12-inch) pizza pans. Place in freezer for a few minutes to harden the spread. Layer with salsa, peppers, onions, tomatoes and cheese. Serve with taco chips and crackers.
This is a family favorite and a must have on Christmas Eve. It's quick, easy and great for a snack on a fun night of fellowship!
Fruit Dip
200 gram jar of marshmallow cream
1 pkg Dream Whip
8 oz pkg cream cheese
Prepare Dream Whip. Add remaining ingredients and mix well in blender. Let stand a few hours before serving.
This is quick & easy for a nice snack and is a fun way to get kids to get some more fruits in their diets! You could even send some in a container with some fruits to school for a healthy snack.
1 pkg Dream Whip
8 oz pkg cream cheese
Prepare Dream Whip. Add remaining ingredients and mix well in blender. Let stand a few hours before serving.
This is quick & easy for a nice snack and is a fun way to get kids to get some more fruits in their diets! You could even send some in a container with some fruits to school for a healthy snack.
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