Archive for the 'Appetizers' Category

Sweet Sausage Rolls

December 15th, 2007 by admin

  • 1 tube (8 oz.) refrigerated crescent rolls
  • 24 mini smoked sausage links
  • 1/2 cup butter or margarine, melted
  • 1/2 cup chopped nuts
  • 3 tablespoons honey
  • 3 tablespoons brown sugar

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Vidalia Onion Dip

September 22nd, 2007 by admin

  • 2 cups mayonnaise
  • 1 pkg. (8 oz.) Kraft Natural Italian Style Cheese Crumbles
  • 1 large Vidalia or Wallla Walla onion, coarsely chopped (about two cups)

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

Spread into 8-inch square baking dish.

Bake 30 minutes or until golden brown.  Cool slightly.  Serve with crackers.

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Tuscan Bean Dip

August 21st, 2007 by admin

  • 16 oz. can cannellini or navy beans, drained & rinsed
  • 2 Tablespoons balsamic vinegar
  • 2 teaspoons olive oil
  • 2 Tablespoons thinly sliced basil leaves
  • 1/2 teaspoon chopped fresh sage or rosemary
  • 2 cloves garlic, minced
  • 1/8 teaspoon hot red pepper flakes
  • salt substitute, to taste
  • ground black pepper, to taste

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Velveeta Salsa Dip

March 23rd, 2007 by admin

Prep time for this is only 5 minutes!

  • 1 lb. Velveeta Cheese, cut up
  • 1 cup Taco Bell Home Originals Thick ‘N Chunky Salsa

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Sausage Con Queso Dip

January 2nd, 2007 by admin

The prep time for this spicy dip is only 10 minutes, so you can make it in a jiffy!

  • 1 lb. Bob Evans Zesty Hot Roll Sausage
  • 1 package (16 oz.) pasteurized processed cheese, cut up
  • 1 16 oz. jar salsa
  • 1 package tortilla chips

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Crab Meat Appetizer

December 25th, 2006 by admin

CRAB MEAT APPETIZER

  • 1/2 lb. crabmeat
  • 8 oz. cream cheese
  • Dash Worcestshire sauce
  • Dash Old Bay seasoning
  • 1 tsp. lemon juice
  • 2 tablespoons mayonnaise
  • Seafood Cocktail Sauce (8 oz.)

Blend cream cheese and all other ingredients except cocktail sauce and crabmeat.  Spread in a pie pan.  Layer the crabmeat on the above mixture.  Spread the sauce on top.  Chill.  Serve with crackers.

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Baked Crab Rangoon

December 18th, 2006 by admin

Baked_crab_rangoon I am going to make this delicious appetizer for Christmas Day.  It takes only 20 minutes to prepare.  Total time with baking is only 40 minutes!  Quick and easy!

BAKED CRAB RANGOON

  • 1 can (6 oz.) white crabmeat, drained, flaked
  • 4 oz. 1/3 less fast Cream Cheese, softened
  • 1/4 cup thinly sliced green onions
  • 1/4 cup light mayonnaise
  • 12 won ton wrappers

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Spicy Walnut Crab Cakes

November 18th, 2006 by admin

Crab_cakes This is another great holiday appetizer recipe!  Crab cakes are my absolute favorite!

SPICY WALNUT CRAB CAKES

Coating

  • 1 1/2 cups bread crumbs
  • 1/2 cups finely chopped walnuts

Crab Mixture

  • 1 lb. fresh crabmeat, or four 6-oz. cans
  • 2 cups bread crumbs
  • 2 eggs
  • 1/4 cup diced red bell pepper
  • 1 cup mayonnaise
  • 1 tbsp. chili sauce
  • 1 tsp. lemon juice
  • 1/4 cup chopped chives
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 2 tablespoons canola oil
  • lemon wedges
  • tartar sauce

To prepare the coating, stir bread crumbs and walnuts in a small bowl or pie plate and set aside.  Remove stray pieces of shell from fresh crap or drain canned crabmeat thoroughly to eliminate excess liquid. 

Combine the crab mixture ingredients except for the canola oil, lemon wedges and tartar sauce.  Stir thoroughly until all ingredients are combined.  Cover the bowl and chill for 2 hours or overnight.

Cover a platter or baking sheet with waxed paper and scoop up 1/3 cup of crab mixture to form crab cakes.  Make the patties about 2 inches across.  Gently press each patty into the walnut coating mixture and set formed cakes on waxed paper.

When all cakes are formed and coated, heat two tbsp. canola oil in a large skillet on medium high heat.  Cook for three minutes on each side or until golden.

Remove from skillet, drain on paper towels and serve with lemon wedges and tartar sauce.  Makes 16 cakes.

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Carmamelized Apple & Toasted Walnut Brie

November 17th, 2006 by admin

Here is an easy appetizer recipe for those holiday parties coming up!

CARAMELIZED APPLE AND TOASTED WALNUT BRIE

  • 2 tablespoon butter
  • 1 small apple sliced and chopped
  • 1 15-ounce round of Brie cheese
  • 1/2 cup coarsely chopped walnuts

Melt butter in a nonstick skillet over medium heat.  Add apple slices and sugar.  Saute for 10 minutes or until apples are soft and golden brown. 

Allow apples to cool and arrange over the cheese round.  Sprinkle with walnuts. 

Serve immediately or refrigerate to use later.  Serve at room temperature with assorted crackers.

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