Appetizer & Snacks Recipes
Super Bowl Salsa ~ Erika
3 cups chopped celery
1 (28oz) can of whole peeled tomatoes with juice (chopped)
1 med cucumber chopped and dice
1 (19oz) can chick peas mashed and blended
1.5 cup chopped cilantro
1/2 cup chopped scallions
1 tsp. garlic
1 cup sugar
1 tsp vinegar
1 tsp cumin
2 tsp lime juice
Dash of hot sauce
Green chilies or Jalapenos chopped and diced
Mix all together and stir. Best to let it sit over night in the refrigerator to let all ingredients meld together. Enjoy with tortilla chips!
1 (28oz) can of whole peeled tomatoes with juice (chopped)
1 med cucumber chopped and dice
1 (19oz) can chick peas mashed and blended
1.5 cup chopped cilantro
1/2 cup chopped scallions
1 tsp. garlic
1 cup sugar
1 tsp vinegar
1 tsp cumin
2 tsp lime juice
Dash of hot sauce
Green chilies or Jalapenos chopped and diced
Mix all together and stir. Best to let it sit over night in the refrigerator to let all ingredients meld together. Enjoy with tortilla chips!
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1 - 16oz sour cream
1 - 8 oz cream cheese
12 - slices cooked bacon
2 - tomatos diced
1 - green onion (put on top)
Mix it all together and serve with your favorite crackers. It's so good!!
12 - slices cooked bacon
2 - tomatos diced
1 - green onion (put on top)
Mix it all together and serve with your favorite crackers. It's so good!!
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Feta Cheese Dip ~ Debbie (makes 1 1/2 cups - I usually will dbl. this for parties)
4 oz Feta crumbled
4 oz cream cheese
1/3 c. mayo
1/8 tsp. dried dillweed
1/8 tsp. crushed thyme
1 clove minced garlic
1/4 tsp. dried basil (crushed)
1/4 tsp. dried oregano (crushed)
Mix together until well combined. Refrigerate until serving. Serve w/veggies or the crackers (I like the fancier crackers).
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Feta Cheese Dip ~ Debbie (makes 1 1/2 cups - I usually will dbl. this for parties)
4 oz Feta crumbled
4 oz cream cheese
1/3 c. mayo
1/8 tsp. dried dillweed
1/8 tsp. crushed thyme
1 clove minced garlic
1/4 tsp. dried basil (crushed)
1/4 tsp. dried oregano (crushed)
Mix together until well combined. Refrigerate until serving. Serve w/veggies or the crackers (I like the fancier crackers).
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Hot Wing Chicken Dip ~ Lindsey
8oz Ranch dressing ( I use hidden valley)
8oz Whipped cream cheese
8oz Hot Sauce(We like budweisers hot sauce)
4-5 boneless/skinless chicken breasts
2 cups shredded cheddar cheese
1. Cook Chicken(I just boiled mine)2. Let cool and then shred3. Mix everything together4. Place in a 13x9 baking dish and bake on 350 until is is bubbling all over (about 20-30 minutes)Serve with tortilla chips (I like the scoops...it is a chunky dip so these chips make it easier to eat)
This is a really good app.
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HOT SPINACH AND ARTICHOKE DIP ~ Lori D.
1 8 oz can artichokes (quartered)
2 10 ox box frozen spinach (chopped)
1 8 oz Philly cream chz softened
4 tbsp butter
1/2 finely chopped onion salt and pepper to taste
Monterey Jack Cheese (grated)
Cook spinach, drain, salt and pepper. Melt butter in skillet, add onions and simmer until clear. Add artichokes and simmer for a few min. Add spinach and cream cheese and mix well. In a casserole dish spread mixture and top with cheese. Bake until cheese melts. serve with tortilla chips
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1 8 oz can artichokes (quartered)
2 10 ox box frozen spinach (chopped)
1 8 oz Philly cream chz softened
4 tbsp butter
1/2 finely chopped onion salt and pepper to taste
Monterey Jack Cheese (grated)
Cook spinach, drain, salt and pepper. Melt butter in skillet, add onions and simmer until clear. Add artichokes and simmer for a few min. Add spinach and cream cheese and mix well. In a casserole dish spread mixture and top with cheese. Bake until cheese melts. serve with tortilla chips
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HOT PIZZA DIP ~ Jenni H.
INGREDIENTS
6 ounces light cream cheese
1/2 cup light sour cream
1 teaspoon oregano
1/2 cup pizza sauce
1 cup low-moisture, part-skim Mozzarella cheese, shredded
1/4 cup diced red pepper
1/4 cup sliced green onion
1/2 cup Parmesan cheese, grated
whole wheat bread sticks or crackers
DIRECTIONS
Combine cream cheese, sour cream and oregano in bowl; stir until smooth. Spread evenly into 9-inch pie plate or quiche pan. Top with pizza sauce, shredded cheese, peppers and onions. Bake at 350 degrees Fahrenheit for 10 minutes, or until cheese is melted. Serve with whole wheat breadsticks or crackers.
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INGREDIENTS
6 ounces light cream cheese
1/2 cup light sour cream
1 teaspoon oregano
1/2 cup pizza sauce
1 cup low-moisture, part-skim Mozzarella cheese, shredded
1/4 cup diced red pepper
1/4 cup sliced green onion
1/2 cup Parmesan cheese, grated
whole wheat bread sticks or crackers
DIRECTIONS
Combine cream cheese, sour cream and oregano in bowl; stir until smooth. Spread evenly into 9-inch pie plate or quiche pan. Top with pizza sauce, shredded cheese, peppers and onions. Bake at 350 degrees Fahrenheit for 10 minutes, or until cheese is melted. Serve with whole wheat breadsticks or crackers.
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CORN DIP ~ Jennifer S.
I got this recipe from my sister in law and it has been a huge hit at several family parties lately. Sounds kind of strange but is soo good!
1 8 oz. pkg. cream cheese
*1 stick butter
*1 lb frozen corn
garlic salt
4 oz chopped pickled jalepeno (use more or less depending on how spicy you like it)
I usually let the butter and cream cheese soften or put it in the microwave for a few seconds but you don't have to. Mix everything together then bake at 350 for 40 minutes. Stir halfway through cooking. Serve with Fritos or corn tortilla chips.
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I got this recipe from my sister in law and it has been a huge hit at several family parties lately. Sounds kind of strange but is soo good!
1 8 oz. pkg. cream cheese
*1 stick butter
*1 lb frozen corn
garlic salt
4 oz chopped pickled jalepeno (use more or less depending on how spicy you like it)
I usually let the butter and cream cheese soften or put it in the microwave for a few seconds but you don't have to. Mix everything together then bake at 350 for 40 minutes. Stir halfway through cooking. Serve with Fritos or corn tortilla chips.
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Santa Fe Relish ~ Katie
1 Cup of Frozen WHITE corn
1 Red Pepper Finely Chopped
2 Tbsp Onion - finely chopped
1 can chopped black olives
5-6 gloves of garlic4 avocados - chopped
1 Tbsp white wine vinegar
9 Tbsp Olive Oil
Juice from 1 Lemon
Salt and Pepper to Taste
Combine and Serve with Corn Tortilla Chips and Serve, Enjoy!!
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Melissa's Dip - YUMMO!
Ingredients:
2 tbsp red wine vinegar (I use 3 tbsp because I like the taste)
2 tbsp hot sauce (Tabasco etc)(I use 1 tbsp and I use Cholula-gotta love the Clever Cleaver Bros.)
1 ½ tsp olive oil
2 cloves garlic finely chopped (I'm sure I use way more than this, but I get the pre-chopped and just put a bunch...we're big garlic fans here)
1/8 tsp pepper
2 firm avocados (I use 1 and cut it pretty small-it seems to be enough)
1 15 oz can of black eyed peas (I use less than the whole can)
1 15 oz can crisp corn Mexican style
2/3 cup finely sliced green onions
2/3 cup chopped cilantro (I use way more than they ask for-this is just my favorite herb)
1 lb Roma tomatoes
Salt to taste
Directions:
1. Mix vinegar, salt, hot sauce, oil, garlic & pepper2. Add avocado, toss gently to coat3 Add onions, cilantro, tomato, peas, and corn. Toss gently4. Add salt to taste.
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Creamy, Dreamy, Spinach, Onion, and Bacon Dip ~ Christine
Prep time: 10 min Ready in: 40 min Cook time: 30 min Yields: 12 servings
1 pound bacon, cooked and crumbled
1 (5 ounce) package of shredded Parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed, and squeezed dry
1 cup shredded mozzarella cheese
1 (10 ounce) package frozen chopped onions, thawed, and squeezed dry
½ cup mayonnaise
3 (8 ounce) packages of cream cheese, softened
Corn chips
1. Preheat oven to 350 degrees F (175 degrees C).2. Combine all ingredients except corn chips in a medium bowl. Spoon mixture into a 2-quart baking dish. 3. Bake 30 minutes or until hot and bubbly. Serve with corn chips. After baking, you can keep dip warm in crock pot on Low setting.
Prep time: 10 min Ready in: 40 min Cook time: 30 min Yields: 12 servings
1 pound bacon, cooked and crumbled
1 (5 ounce) package of shredded Parmesan cheese
1 (10 ounce) package frozen chopped spinach, thawed, and squeezed dry
1 cup shredded mozzarella cheese
1 (10 ounce) package frozen chopped onions, thawed, and squeezed dry
½ cup mayonnaise
3 (8 ounce) packages of cream cheese, softened
Corn chips
1. Preheat oven to 350 degrees F (175 degrees C).2. Combine all ingredients except corn chips in a medium bowl. Spoon mixture into a 2-quart baking dish. 3. Bake 30 minutes or until hot and bubbly. Serve with corn chips. After baking, you can keep dip warm in crock pot on Low setting.
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Creamy salsa dip/dressing, looks gross, tastes great
2 small jars chipotle salsa
1 can rotel
1 reg size Ranch dressing
~Fresh cilantro~ (?)
Combine all ingredients in blender and puree until tiny chunks left. Chill and serve. I love Cilantro, so I add about 1/4 cup to the blender mix. Garnish with tiny snips of cilantro to improve the look of this dish. It is very versatile, and very tasty. It is fantastic served as a dip with good ol' plain tortilla chips. You can bake with it or serve straight.
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Avocado Salad/Dip--Michelle M.
4 avocados peeled and chopped 3 tomatoes chopped 1 can Mexicorn (drained) 1 can black beans (drained) 1/2 red onion chopped 5 green onions chopped 1/2 cup vegetable oil 1/4 cup red wine vinegar black pepper, cumin and garlic salt to taste
Mix and chill. __________________________________________________Easy Cheese Ball ~ Christine
Prep time: 5 min Ready in: 2 hours 5 minCook time: Yields: 7 servings
2 (8 ounce) packages cream cheese, softened
3/4 cup bacon bits
1/2 cup green onions, chopped
3/4 (1 ounce) package ranch dressing mix
1 ½ cups chopped pecans
2 ½ cups shredded Cheddar cheese
1. In a medium size bowl, mash cream cheese. Mix dressing mix, Cheddar cheese, bacon bits, and green onions into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered for at least 2 hours or overnight and serve. Easily makes two good size cheese balls.
2 (8 ounce) packages cream cheese, softened
3/4 cup bacon bits
1/2 cup green onions, chopped
3/4 (1 ounce) package ranch dressing mix
1 ½ cups chopped pecans
2 ½ cups shredded Cheddar cheese
1. In a medium size bowl, mash cream cheese. Mix dressing mix, Cheddar cheese, bacon bits, and green onions into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered for at least 2 hours or overnight and serve. Easily makes two good size cheese balls.
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Houston's Artichoke Dip
Notes:This is a great take on this famous restaurant's dip.
Ingredients:
1/2 C. grated Romano cheese
1 large clove garlic
1 (10 oz.) package frozen chopped spinach, thawed, firmly squeezed to remove moisture
1 (6-1/4 oz.) jar artichoke hearts, drained, patted dry
1 (8 oz.) container of soft garlic-chive cream cheese
2 large eggs
1 C. shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsa
Preparation:Preheat oven to 375 F. Put Romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella.Transfer to a 2 to 3 cup baking dish; bake until heated through, 20-25 minutes. Serve hot with tortilla chips, sour cream and salsa. Makes 16 servings. Make sure you serve with picante sauce and sour cream.
Notes:This is a great take on this famous restaurant's dip.
Ingredients:
1/2 C. grated Romano cheese
1 large clove garlic
1 (10 oz.) package frozen chopped spinach, thawed, firmly squeezed to remove moisture
1 (6-1/4 oz.) jar artichoke hearts, drained, patted dry
1 (8 oz.) container of soft garlic-chive cream cheese
2 large eggs
1 C. shredded mozzarella or Italian mix cheese
Tortilla chips, sour cream, salsa
Preparation:Preheat oven to 375 F. Put Romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into medium bowl. Fold in mozzarella.Transfer to a 2 to 3 cup baking dish; bake until heated through, 20-25 minutes. Serve hot with tortilla chips, sour cream and salsa. Makes 16 servings. Make sure you serve with picante sauce and sour cream.
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Jill's Delicious Dip
1 pound of browned ground beef
1 block of cream cheese
8 oz of sour creamsalsa (I used a jar, I cannot remember how big it was. You can just eyeball it)
cheddar cheese on top
Microwave to warm and melt the cheese... Yum - O
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1 block of cream cheese
8 oz of sour creamsalsa (I used a jar, I cannot remember how big it was. You can just eyeball it)
cheddar cheese on top
Microwave to warm and melt the cheese... Yum - O
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My neighbor's awesome dip ~ Debbie
1/2 of a large pkg of Velveeta cubed
1 Can Rotel Diced Tomatoes and Chilies
1 8 oz pkg of cream cheese
1/2 cup (roughly) of sour cream
1/2 lb of cooked scrambled sausage (regular or spicy depending on your taste) (I prefer spicy)
Throw it all in the crockpot on low and let it melt together. I usually double it. Serve with Tortilia chips.
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Dog Food Dip
"This dip recipe was given to me by a co-worker some 15 or more years ago. She made it for potlucks at work, and it was always gone from the nurse's station before the rest of the food was put out! It's a simple mixture of beef and cheese, but it should always be made a day in advance to allow the flavors to blend. Serve with your favorite corn chips."
Original recipe yield: 6 cups.
INGREDIENTS:
2 pounds lean ground beef
1 onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
1 pound processed cheese food, cubed
1 (12 ounce) jar sliced jalapeno peppers, drained
DIRECTIONS:
Place lean ground beef and onion in a large, deep skillet over medium high heat. Cook until beef is evenly brown and onion is soft. Drain and turn heat to medium low. Pour in condensed cream of mushroom soup. Mix in processed cheese food and desired amount of jalapeno peppers. Cook and stir until all ingredients are well blended, about 10 minutes. Transfer the mixture to a medium bowl. Cover and chill in the refrigerator 8 hours, or overnight. Reheat the mixture in a slow cooker, mixing in about 1 tablespoon of water to thin if necessary, before serving.
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Fruit Dip (Great w/apples or a variety of fruit) ~ Shana
8 oz. cream cheese softened
8 oz. marshmellow fluff
Blend together w/food processor or blender until flufffy and smooth. Refrigerate. Serve! Can double, triple the recipe. To make it more festive, add food coloring or sprinkles.
8 oz. cream cheese softened
8 oz. marshmellow fluff
Blend together w/food processor or blender until flufffy and smooth. Refrigerate. Serve! Can double, triple the recipe. To make it more festive, add food coloring or sprinkles.
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This is so simple and yummy with apples... and I'm not a big fan of cream cheese.
Apple Dip - Val
1 (8 oz) package cream cheese
1/2 cup brown sugar
1 tablespoon vanilla extract
In a medium-sized mixing bowl, combine cream cheese, brown sugar and vanilla. Mix well until all of the brown sugar has been blended into the cream cheese and vanilla. If the mixture is too runny for your taste, add a small amount of brown sugar to the mixture. If the mixture is too thick for your taste, add a small amount of vanilla extract.
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Lindsey's Apple Dip
1 pkg cream cheese softened
1/2 cup brown sugar
1/4 cup sugar
1 tsp vanilla
1 bag toffee chips
Beat cream cheese, sugars and vanilla together in a mixing bowl and then fold in toffee chips Serve with apples.
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1/2 cup brown sugar
1/4 cup sugar
1 tsp vanilla
1 bag toffee chips
Beat cream cheese, sugars and vanilla together in a mixing bowl and then fold in toffee chips Serve with apples.
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Pumpkin Fluff Dip
Ingredients:
16 oz. frozen whipped topping (aka whip; regular or light)
1 package instant vanilla pudding mix (regular or sugar free)
15 oz. can pumpkin
1 tsp. pumpkin pie spice
Directions:
Thaw whipped topping. Mix pudding, pumpkin and spice together in large bowl and then fold in whipped topping. Chill in refrigerator until serving. Serve with graham crackers (cinnamon graham sticks are really good with this).WARNING: This makes a lot--best to cut it in half.
Ingredients:
16 oz. frozen whipped topping (aka whip; regular or light)
1 package instant vanilla pudding mix (regular or sugar free)
15 oz. can pumpkin
1 tsp. pumpkin pie spice
Directions:
Thaw whipped topping. Mix pudding, pumpkin and spice together in large bowl and then fold in whipped topping. Chill in refrigerator until serving. Serve with graham crackers (cinnamon graham sticks are really good with this).WARNING: This makes a lot--best to cut it in half.
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Crispix Snack Mix ~ Shana
In a extra large bowl combine 8 cups Crispix cereal and 6 to 8 oz. of chopped pecans or walnuts. In a large pot melt one stick of butter, 1/2 cup brown sugar and a 1/2 of light corn (Karo) sryup. Bring to a boil for one minute. Remove from heat. Add 1 tsp. vanilla, 1 tsp. baking soda (looks like a caramel mixture). Add cereal/nuts to pot and stir well. Spray two 9 X 13 pans with non-stick cooking spray. Divide mixture into the two pans. Cook for one hour at 250 degrees. Strir every 20 minutes. Mixture may harden, but will break into pieces. Remove from oven and cool. Once cooled, place in bowl. Add a bag of M&M's. May also add an additional bag of nuts: mixed, cashews, pecans or walnuts. Stays fresh in air tight container for up to a week.
I thought I would post this with all the holidays events coming up. It is a must have and will delight every party guest. The kids will love it too - plus it is healthy.
In a extra large bowl combine 8 cups Crispix cereal and 6 to 8 oz. of chopped pecans or walnuts. In a large pot melt one stick of butter, 1/2 cup brown sugar and a 1/2 of light corn (Karo) sryup. Bring to a boil for one minute. Remove from heat. Add 1 tsp. vanilla, 1 tsp. baking soda (looks like a caramel mixture). Add cereal/nuts to pot and stir well. Spray two 9 X 13 pans with non-stick cooking spray. Divide mixture into the two pans. Cook for one hour at 250 degrees. Strir every 20 minutes. Mixture may harden, but will break into pieces. Remove from oven and cool. Once cooled, place in bowl. Add a bag of M&M's. May also add an additional bag of nuts: mixed, cashews, pecans or walnuts. Stays fresh in air tight container for up to a week.
I thought I would post this with all the holidays events coming up. It is a must have and will delight every party guest. The kids will love it too - plus it is healthy.
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Pretzel Salami snack ~ Dana
Salami
Soft garlic and herb cheese
Fresh Basil leaves - chopped
Sun Dried Tomatos - chopped (Dierbergs carries these in a bag next to regular tomatos)
Pretzel sticks broken in half
Spread garlic and herb cheese on salami slices. Sprinkle with basil and sundried tomatos roll on a pretzel stick.Pretty easy yet tastes soooo good!I recommend that you make these close to the time you want to eat them ast the pretzels will get a little soggy if they set too long.
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Parmesan Chicken Wings ~Frances
2 sticks margarine (melted)
1 cup parmesan cheese
1 Tbsp oregano
2 Tbsp parsley flakes
1 tsp paprika
1 tsp salt
1 tsp pepper
2 1/2 lbs chicken wings or drummettes, thawed
On wax paper combine cheese and spices. Dip thawed wings in butter, then roll in dry mixture. Put in single layer on cookie sheet. Bake at 350 for 1 hour. Turn over after 30 minutes.* These are a great hot appetizer!
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Baked Chicken Salad ~ Angie
2 1/2 cups of cooked chicken pieces (Boneless skinless breast)
1 8oz can of sliced water chestnuts
1 small jar of pimento (drained)
1/2 cup of slivered almonds
1/2 cup of sliced muchrooms
2 Tbsp of lemon juice
1 1/2 cups of mayo (kraft)
salt and pepper
Combine all ingredients in a greased casserole dish. Top with one can of french fried onions and 1 cup of grated cheddar cheese. Bake at 350 for 30-40 minutes. It's a great crowd pleaser when you serve it on dollar roll sandwiches.
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Meatballs
1 1/2 cup ketchup
1 cup brown sugar
1/4 cup dry mustard
1 T lemon juice
1 tsp pepper
1 T liquid smoke
1 tsp chili powder
2 T worchester sauce
1 tsp garlic powder
2 tsp salt
mix all together and pour over meatballs (I just buy the frozen meatballs at Schnucks or Sams); bake in oven according to directions on the meatballs. I actually usually just put them in a crockpot on low for several hours... gets the flavor nice and sealed in the meatballs. Made it several times and it is always a hit! The best part is that most of the stuff you already have in your kitchen. The only thing you might have to get is the liquid smoke. Sometimes I use turkey meatballs to make it a little lighter.
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Dana's meatballs...You're going to think this sounds really strange but it is so good and always a hit.
I buy the frozen meetballs and put them in a crockpot with equal parts of chili sauce and grape jelly (1/2 jar of each or whole jar of each if you use the whole bag of meetballs). Leave them in the crockpot at least of couple of hours to defrost and suck up all the flavor. Everyone is always surprised when you tell them what's in the sauce. I don't normally tell them until they try them and love them!
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I buy the frozen meetballs and put them in a crockpot with equal parts of chili sauce and grape jelly (1/2 jar of each or whole jar of each if you use the whole bag of meetballs). Leave them in the crockpot at least of couple of hours to defrost and suck up all the flavor. Everyone is always surprised when you tell them what's in the sauce. I don't normally tell them until they try them and love them!
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Party Meatballs
1 1/2 cup ketchup
1 cup brown sugar
1/4 cup dry mustard
1 T lemon juice
1 tsp pepper
1 T liquid smoke
1 tsp chili powder
2 T worchester sauce
1 tsp garlic powder
2 tsp salt
mix all together and pour over meatballs (just buy the frozen meatballs at Schnucks or Sams); bake in oven according to directions on the meatballs or just put them in a crockpot on low for several hours... gets the flavor nice and sealed in the meatballs.
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Meatball Dippers
1 pkg 32 meatballs (thawed)
2 cans Grands biscuits (8 biscuits in each)
1 cup shredded cheddar cheese
1/2 cup butter melted
1 cup crushed croutons (make it a flavor, like caeser or italian)
1 jar spaghetti sauce ( Roasted parmesan is good!)
Split each biscuit in half. Put a Tblspoon of cheese on each round. Top with meatball and pull biscuit around to seal meatball and cheese inside. Place seamside down. Brush tops and sides with butter. Roll in crushed croutons. Place on greased cookie sheet or baking dish. Bake at 350 degrees for 10-15 minutes or until golden brown! Serve with warm sauce! Makes 32 big pieces!
We had these today at my friend's restaurant. Here's a great recipe for some awesome stuffed mushrooms. Enjoy!
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1 1/2 cup ketchup
1 cup brown sugar
1/4 cup dry mustard
1 T lemon juice
1 tsp pepper
1 T liquid smoke
1 tsp chili powder
2 T worchester sauce
1 tsp garlic powder
2 tsp salt
mix all together and pour over meatballs (just buy the frozen meatballs at Schnucks or Sams); bake in oven according to directions on the meatballs or just put them in a crockpot on low for several hours... gets the flavor nice and sealed in the meatballs.
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Meatball Dippers
1 pkg 32 meatballs (thawed)
2 cans Grands biscuits (8 biscuits in each)
1 cup shredded cheddar cheese
1/2 cup butter melted
1 cup crushed croutons (make it a flavor, like caeser or italian)
1 jar spaghetti sauce ( Roasted parmesan is good!)
Split each biscuit in half. Put a Tblspoon of cheese on each round. Top with meatball and pull biscuit around to seal meatball and cheese inside. Place seamside down. Brush tops and sides with butter. Roll in crushed croutons. Place on greased cookie sheet or baking dish. Bake at 350 degrees for 10-15 minutes or until golden brown! Serve with warm sauce! Makes 32 big pieces!
We had these today at my friend's restaurant. Here's a great recipe for some awesome stuffed mushrooms. Enjoy!
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Gerber Sandwich ~ Debbie - This sandwich is from a St Louis deli called Rumas Deli in South County that's notorious for these.
1 loaf French bread
1/4 cup garlic butter, spread (or butter with garlic powder to taste)
3/4 lb deli ham - use regular ham...not honey ham
1/2 lb provolone cheese, sliced thin or I also like provel
paprika
Slice the loaf of bread lengthwise. Place on a cookie sheet. Spread butter on both pieces of bread. Put a layer of ham on both pieces of bread. Top it with a layer of cheese. Sprinkle with a little paprika if desired. Note: This is an open-face sandwich. Put in 350°F oven (open face) for about 15 minutes or until cheese is melted. You may need to adjust the quantities of ingredients depending on your taste.
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1 loaf French bread
1/4 cup garlic butter, spread (or butter with garlic powder to taste)
3/4 lb deli ham - use regular ham...not honey ham
1/2 lb provolone cheese, sliced thin or I also like provel
paprika
Slice the loaf of bread lengthwise. Place on a cookie sheet. Spread butter on both pieces of bread. Put a layer of ham on both pieces of bread. Top it with a layer of cheese. Sprinkle with a little paprika if desired. Note: This is an open-face sandwich. Put in 350°F oven (open face) for about 15 minutes or until cheese is melted. You may need to adjust the quantities of ingredients depending on your taste.
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Easy roll up recipe from Bobbie's. Its from Allrecipes. - Jessica
1 (8 ounce) can refrigerated crescent roll dough
2 cups shredded mozzarella cheese
24 slices pepperoni
1 (14 ounce) can pizza sauce
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces. Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.
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PARTY RYE PIZZAS ~Jodi (great party appetizer)
1 lb. pork sausage
1 lb. velvetta cheese
2 Tblspn. ketchup
oregano to taste
1 loaf mini rye bread
Cook sausage until done, add cheese, ketchup and oregano. Spread on bread and bake at 350 for 10 mins.
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1 (8 ounce) can refrigerated crescent roll dough
2 cups shredded mozzarella cheese
24 slices pepperoni
1 (14 ounce) can pizza sauce
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into 4 or more pieces. Bake in the preheated oven until golden brown, about 12 minutes. Serve with pizza sauce for dipping.
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PARTY RYE PIZZAS ~Jodi (great party appetizer)
1 lb. pork sausage
1 lb. velvetta cheese
2 Tblspn. ketchup
oregano to taste
1 loaf mini rye bread
Cook sausage until done, add cheese, ketchup and oregano. Spread on bread and bake at 350 for 10 mins.
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Veggie Pizza ~Jill S.SO EASY!
(UPDATE - if you're watching the salt, start with 1/2 pkg ranch dressing and adjust to taste)
2 Crescent rolls packages
8 oz cream cheese
1 package of ranch dressing dry mix
broccoli peppers carrots (or any veggie you like)
Leave cream cheese out to soften for a little while. Flatten the crescrent rolls on cookie sheet and bake as directed on package. Cut up veggies. Mix cream cheese and ranch mix. (With a mixer or by hand) Once the crescent rolls cool, spread cream cheese mix generously on "pizza crust". Spread the veggies all over....add a little salt and pepper. Use pizza cutter to cut into pieces. YUM.
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(UPDATE - if you're watching the salt, start with 1/2 pkg ranch dressing and adjust to taste)
2 Crescent rolls packages
8 oz cream cheese
1 package of ranch dressing dry mix
broccoli peppers carrots (or any veggie you like)
Leave cream cheese out to soften for a little while. Flatten the crescrent rolls on cookie sheet and bake as directed on package. Cut up veggies. Mix cream cheese and ranch mix. (With a mixer or by hand) Once the crescent rolls cool, spread cream cheese mix generously on "pizza crust". Spread the veggies all over....add a little salt and pepper. Use pizza cutter to cut into pieces. YUM.
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Pizza Crust ~Courtney
In a large bowl, mix together:
6 cups flour
2 Tbsp sugar
1 Tbsp salt
1 package yeast
Heat on stovetop:
1 cup milk
1 1/2 (1.5) cups water
2 Tbsp butter
1. Make a well (a burrowed out hole) in the flour mixture and add 1 beaten egg. Gradually, add the milk mixture until sticky dough forms. 2. Take the dough and place onto a floured board. Knead for 5 minutes. 3. Place the dough ball into a greased bowl (I use a large metal bowl and grease w/butter or Crisco). Grease the top of the ball as well, then cover with plastic wrap. (I also put a clean dish towel over the wrap to completely cover...no clue why, it's what my mom always did!) 4. Let it rise for 2 hours (I just put mine in the oven--no heat, just set it in there to get it out of the way). Then punch the risen dough down and let it rise again for another hour. 5. This should make about 3 crusts, so I divide the ball into 3 smaller ones and wrap any I'm not using in plastic wrap and then foil to freeze. 6. When ready to cook, roll out the dough ball, put your favorite sauce/toppings on, and bake on a pizza stone at 400 degrees for about 20 minutes.
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Roly Polys
2 cans crescent rolls
1 lb sausage
8 oz cream cheese.
In large skillet brown and crumble sausage. Drain. Add cream cheese and stir until melted. Turn off heat. Cool completely. Unroll crescent rolls keeping in rectangles. Spread cream cheese and sausage over rolls. Roll up starting from short side. Chill in fridge for 30 minutes. Cut into slices and lay spirals onto cooking sheet. Bake at 350 for 7-10 minutes or until golden brown. Serve warm.
In a large bowl, mix together:
6 cups flour
2 Tbsp sugar
1 Tbsp salt
1 package yeast
Heat on stovetop:
1 cup milk
1 1/2 (1.5) cups water
2 Tbsp butter
1. Make a well (a burrowed out hole) in the flour mixture and add 1 beaten egg. Gradually, add the milk mixture until sticky dough forms. 2. Take the dough and place onto a floured board. Knead for 5 minutes. 3. Place the dough ball into a greased bowl (I use a large metal bowl and grease w/butter or Crisco). Grease the top of the ball as well, then cover with plastic wrap. (I also put a clean dish towel over the wrap to completely cover...no clue why, it's what my mom always did!) 4. Let it rise for 2 hours (I just put mine in the oven--no heat, just set it in there to get it out of the way). Then punch the risen dough down and let it rise again for another hour. 5. This should make about 3 crusts, so I divide the ball into 3 smaller ones and wrap any I'm not using in plastic wrap and then foil to freeze. 6. When ready to cook, roll out the dough ball, put your favorite sauce/toppings on, and bake on a pizza stone at 400 degrees for about 20 minutes.
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Roly Polys
2 cans crescent rolls
1 lb sausage
8 oz cream cheese.
In large skillet brown and crumble sausage. Drain. Add cream cheese and stir until melted. Turn off heat. Cool completely. Unroll crescent rolls keeping in rectangles. Spread cream cheese and sausage over rolls. Roll up starting from short side. Chill in fridge for 30 minutes. Cut into slices and lay spirals onto cooking sheet. Bake at 350 for 7-10 minutes or until golden brown. Serve warm.
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Sausage Squares ~ Debbie (made at Amy's Halloween party)
1 lb. Jimmy Dean sausage (I used Bob Evans not that it matters)
1 (8oz) pkg cream cheese
2 cans Pillsbury crescent rolls
2 cups Cheddar Cheese
Dry Ranch Packet (part of)
9 X 13 baking dish
Brown sausage (drain). While preparing sausage, soften cream cheese in microwave for 15 seconds. Unpack the crescent rolls. Use one roll as the bottom crust and spread out to the sides of the pan forming a little crust edge. Mix sausage and cream cheese together over medium-low heat. Add about 1 to 1 1/2 TBSPs of ranch mix. I used 1 &1/2 TBSPs but next time I may reduce it closer to 1 TBSP to take the saltiness out. Spread mixture onto the bottom crust. Sprinkle on cheddar cheese. Use the second can of rolls to make a top layer crust by pinching the seams together and sides all the way around. Bake 325°F until light golden brown about 17-20 minutes depending on how hot your oven gets. Cut into squares.
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Yogurt Parfait ~ Debbie
This is similar to the McDonalds version.
Vanilla Yogurt
Strawberry Glaze little bit smooth over the yogurt
cut up strawberries - little granola sprinkled on top
vanilla yogurt again
blueberries - a little granola sprinkled on top
Just layer it in that order in a small bowl. This is great for breakfast, snack or anytime!
Rachael Ray's 60 second snack (that takes more than 60 seconds)
blueberries - a little granola sprinkled on top
Just layer it in that order in a small bowl. This is great for breakfast, snack or anytime!
Rachael Ray's 60 second snack (that takes more than 60 seconds)
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Awesome Stuffed Mushrooms ~Debbie (this is a restaurant's recipe)
MARINATE YOUR SHROOMS IN ITALIAN DRESSING.MIX SHREDDED MONTJACK, ITALIAN SEASON, COOKED BABY SHRIMP.STUFF AWAY.
OVEN 350 - 375 5-10 MINUTES WHEN THE CHEESE IS MELTED, THEY ARE DONE.
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MARINATE YOUR SHROOMS IN ITALIAN DRESSING.MIX SHREDDED MONTJACK, ITALIAN SEASON, COOKED BABY SHRIMP.STUFF AWAY.
OVEN 350 - 375 5-10 MINUTES WHEN THE CHEESE IS MELTED, THEY ARE DONE.
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Bruschetta ~ Mary M.
1 French bread
2 tbs. olive oil
2 c. diced fresh tomatoes
1/2 tsp. Italian seasoning
2 cloves garlic, minced
2 c. mozzarella
salt
Preheat oven to 425 degrees. Slice bread. Brush both sides with oil. Place on baking sheet. Sprinkle with salt. Combine tomatoes, Italian seasoning, and garlic. Bake bread for 3 minutes. Turn over and bake 2 minutes. Remove from oven. Spread with tomato mixture and sprinkle with cheese. Return to oven for 3 minutes.
