we have two thanksgiving pot lucks this week so my grocery budget is slim pickins! but this is something i am making for one of the pot lucks. it is always a HUGE HUGE HUGE hit. Especially with the fellas:
Hot Wing Dip
16oz cream cheese (2 bricks) softened
8 oz Frank's Red Hot Sauce (HAS to be Franks)
3/4 cup chopped celery
2 cups cooked, shredded chicken (I always use a rotisserie chicken, 'cause I'm lazy like that)
1 cup shredded cheddar cheese
12 oz bottle ranch dressing
Combine cream cheese, hot sauce & celery & microwave for about 2 minutes. Stir and continue to microwave until smooth and blended.
In a large glass baking dish (I use a round bowl type one), combine cream cheese mixture, chicken, dressing and cheddar. Mix well. Top with more cheddar if desired.
Bake at 350 for 30 minutes, and serve with Tortilla chips or corn chip.
[from Molly]
Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts
Tuesday, June 22, 2010
Thursday, June 10, 2010
Taco Bean Dip (7 layer dip)
1 medium can refried beans
1 medium jar hot salsa
avocado mixed with lemon juice from one lemon
1 pint sour cream
1 can olives, sliced and drained
1 large or 2 medium tomatoes chopped
1 bunch green onions
1 cup grated cheese
Spread beans in the bottom of the pan (9x13). Layer the rest. Serve with chips.
You can add whatever sounds good to you.
[from Valerie]
1 medium jar hot salsa
avocado mixed with lemon juice from one lemon
1 pint sour cream
1 can olives, sliced and drained
1 large or 2 medium tomatoes chopped
1 bunch green onions
1 cup grated cheese
Spread beans in the bottom of the pan (9x13). Layer the rest. Serve with chips.
You can add whatever sounds good to you.
[from Valerie]
Black Bean Dip
1 can drained and rinsed black beans
2 cups thick salsa
1/2 cup chopped green onions
1/4 tsp cumin
1/2 tsp crushed garlic or 1/8-1/4 tsp garlic powder
1 chopped ripe avocado
Mix well. Serve with corn chips
[from Valerie]
2 cups thick salsa
1/2 cup chopped green onions
1/4 tsp cumin
1/2 tsp crushed garlic or 1/8-1/4 tsp garlic powder
1 chopped ripe avocado
Mix well. Serve with corn chips
[from Valerie]
Fruit Dip
2 8 ounce creame cheese--softened
13 ounces marshmallow creme
Mix together until all of the lumps are out. Whenever I am mixing cream cheese, I just set the timer for four minutes and commit to beating for at least that :)
Add:
1 Tablespoon orange rind (zest)
dash of ginger
Serve with fruit and angel food cake
[from Valerie]
13 ounces marshmallow creme
Mix together until all of the lumps are out. Whenever I am mixing cream cheese, I just set the timer for four minutes and commit to beating for at least that :)
Add:
1 Tablespoon orange rind (zest)
dash of ginger
Serve with fruit and angel food cake
[from Valerie]
Spinach Dip
This makes a lot and only lasts for a few days, so you might want to half the recipe if it isn't a large group.
2 cups of mayo
2 16oz containers of sour cream
2 small boxes of frozen CHOPPED spinach (defrosted and drained. Squeeze the water out.)
6 green onions, chopped
1 can water chestnuts, chopped
2 pkg dry knor leak soup mix (I actually use one package of onion soup mix)
Mix ingredients together and refridgerate for three hours. Serve with French bread, crackers, and veggies.
[from Valerie]
2 cups of mayo
2 16oz containers of sour cream
2 small boxes of frozen CHOPPED spinach (defrosted and drained. Squeeze the water out.)
6 green onions, chopped
1 can water chestnuts, chopped
2 pkg dry knor leak soup mix (I actually use one package of onion soup mix)
Mix ingredients together and refridgerate for three hours. Serve with French bread, crackers, and veggies.
[from Valerie]
Stuffed Mushrooms
20 medium Mushrooms
3 tbs Butter
2 tbs finely chopped Onions
2 tbs finely chopped Red Bell Pepper
14 Ritz crackers, finely crushed
¼ cup Parmesan Cheese
½ tsp Italian seasoning
1 tbs Pepper Sauce
Dash Garlic powder
2-3 cloves fresh minced Garlic
¼ Frozen Spinach, thawed and warmed
OPTIONAL: ¼ cup Mozzarella cheese
*Preheat oven to 400. Remove stems from mushrooms. Finely chop enough of the stems to measure ¼ cup; set aside. Cover and refrigerate remaining stems for later use.
*Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook until veggies are tender. Thaw and heat the spinach.
*Stir in cracker crumbs, cheeses and seasoning. Spoon mixture evenly into mushroom caps and place on ungreased baking sheet. Bake 15 minutes or until heated through.
*Can be stuffed several hours ahead. Cover and refrigerate until ready to bake. Baking time is 20 minutes.
[from doodiebug30]
3 tbs Butter
2 tbs finely chopped Onions
2 tbs finely chopped Red Bell Pepper
14 Ritz crackers, finely crushed
¼ cup Parmesan Cheese
½ tsp Italian seasoning
1 tbs Pepper Sauce
Dash Garlic powder
2-3 cloves fresh minced Garlic
¼ Frozen Spinach, thawed and warmed
OPTIONAL: ¼ cup Mozzarella cheese
*Preheat oven to 400. Remove stems from mushrooms. Finely chop enough of the stems to measure ¼ cup; set aside. Cover and refrigerate remaining stems for later use.
*Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook until veggies are tender. Thaw and heat the spinach.
*Stir in cracker crumbs, cheeses and seasoning. Spoon mixture evenly into mushroom caps and place on ungreased baking sheet. Bake 15 minutes or until heated through.
*Can be stuffed several hours ahead. Cover and refrigerate until ready to bake. Baking time is 20 minutes.
[from doodiebug30]
Mini Cheese Balls
8 oz Chive & Onion Cream Cheese
8 oz Mozzarella shredded heese
4 slices bacon, cooked & crumbled
½ tsp Italian seasoning
½ tsp garlic powder
½ tsp toasted walnuts, ground
*Mix cream cheese and mozzarella until well blended. Stir in bacon and seasoning.
*Shape mixture into 54 balls, 1 level tsp each. Roll in walnuts. Cover with plastic wrap.
Refrigerate at least 2 hours.
**Serve with various crispy breads and crackers.
[from doodiebug30]
8 oz Mozzarella shredded heese
4 slices bacon, cooked & crumbled
½ tsp Italian seasoning
½ tsp garlic powder
½ tsp toasted walnuts, ground
*Mix cream cheese and mozzarella until well blended. Stir in bacon and seasoning.
*Shape mixture into 54 balls, 1 level tsp each. Roll in walnuts. Cover with plastic wrap.
Refrigerate at least 2 hours.
**Serve with various crispy breads and crackers.
[from doodiebug30]
Crab-Cheese Dip
*Makes 4 cups
*Bake @ 350 for 30 min.
½ cup light mayo
8 oz. pkg. light cream cheese
2 tbs skim milk
4 scallions, sliced thin
1 tbs lemon juice
1tbs hot pepper sauce
1 tsp Worcestershire sauce
½ tsp garlic powder
½ cup Shredded Parmesan cheese
1 pound crab meat (real or imitation)
¼ cup parsley, chopped
1. Heat oven to 350. Spray a shallow baking dish with non-stick spray. Set aside.
2. Stir together mayo, cream cheese, milk, scallions, lemon juice, red pepper sauce, Worcestershire. Sauce, garlic powder and ¼ of the cheese
3. Gently stir in crab meat (chop fine for imitation). Spoon evenly into prepared dish. Sprinkle remaining ¼ cup parmesan cheese over the top. Bake for 30 minutes, until lightly browned. Let stand for 5 minutes.
4. Sprinkle parsley over top. Serve warm with baked tortilla chips.
*Per 2 tbs: 46 calories,0 fiber, 3 g fat.
*I also make this using fat free mayo & fat freecream cheese. It is not as creamy, but still tastes good and is SOO low in fat.
*I also make this with spinach in place of the crab, for a vegetarian version
[from doodiebug30]
*Bake @ 350 for 30 min.
½ cup light mayo
8 oz. pkg. light cream cheese
2 tbs skim milk
4 scallions, sliced thin
1 tbs lemon juice
1tbs hot pepper sauce
1 tsp Worcestershire sauce
½ tsp garlic powder
½ cup Shredded Parmesan cheese
1 pound crab meat (real or imitation)
¼ cup parsley, chopped
1. Heat oven to 350. Spray a shallow baking dish with non-stick spray. Set aside.
2. Stir together mayo, cream cheese, milk, scallions, lemon juice, red pepper sauce, Worcestershire. Sauce, garlic powder and ¼ of the cheese
3. Gently stir in crab meat (chop fine for imitation). Spoon evenly into prepared dish. Sprinkle remaining ¼ cup parmesan cheese over the top. Bake for 30 minutes, until lightly browned. Let stand for 5 minutes.
4. Sprinkle parsley over top. Serve warm with baked tortilla chips.
*Per 2 tbs: 46 calories,0 fiber, 3 g fat.
*I also make this using fat free mayo & fat freecream cheese. It is not as creamy, but still tastes good and is SOO low in fat.
*I also make this with spinach in place of the crab, for a vegetarian version
[from doodiebug30]
Wednesday, June 9, 2010
Artichoke-Cheese Puffs
½ can artichoke hearts, drained
sm. Jar diced red peppers, drained
2 cloves garlic, minced
2 tbs onion, minced
½ cup fresh grated parmesan cheese
1/3 cup low fat mayo.
Wonton wraps
*Mix all ingredients together. Spoon mixture onto wonton skins, and either fold in half into triangles or place in muffin tins and fill, then bend the corners over the top of filling. Brush with egg white.
*Bake at 350 until lightly browned
[from Doodiebug30]
sm. Jar diced red peppers, drained
2 cloves garlic, minced
2 tbs onion, minced
½ cup fresh grated parmesan cheese
1/3 cup low fat mayo.
Wonton wraps
*Mix all ingredients together. Spoon mixture onto wonton skins, and either fold in half into triangles or place in muffin tins and fill, then bend the corners over the top of filling. Brush with egg white.
*Bake at 350 until lightly browned
[from Doodiebug30]
Holiday Pecans
4 cups crispy pecan halves (cook at 350 for 15-20 minutes)
3 egg whites
pinch salt
1/2 cup maple syrup
1 T vanilla
Beat egg whites with salt until stiff. Slowly beat in syrup and vanilla. Fold into pecans until coated. Spread on 2 buttered baking pans and place in warm oven (no more than 150 degrees) for several hours until egg white coating hardens. Store in air-tight container.
[from Raegan]
3 egg whites
pinch salt
1/2 cup maple syrup
1 T vanilla
Beat egg whites with salt until stiff. Slowly beat in syrup and vanilla. Fold into pecans until coated. Spread on 2 buttered baking pans and place in warm oven (no more than 150 degrees) for several hours until egg white coating hardens. Store in air-tight container.
[from Raegan]
Pumpkin Pie/Custard
1 15 oz can pure pumpkin
1 cup evaporated milk (regular or goat's milk)
2 large eggs
1/4-1/3 cup honey
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
Whisk together all ingredients. Bake in a greased pie pan for 5-=60 minutes...until knife comes out clean.
I do it without the crust, but if you want a crust, I grind pecans until they are very fine, then mash them to the pie pan to form a "crust."
[from Raegan]
1 cup evaporated milk (regular or goat's milk)
2 large eggs
1/4-1/3 cup honey
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
Whisk together all ingredients. Bake in a greased pie pan for 5-=60 minutes...until knife comes out clean.
I do it without the crust, but if you want a crust, I grind pecans until they are very fine, then mash them to the pie pan to form a "crust."
[from Raegan]
Tuesday, June 8, 2010
Bacon Wrapped Jalepenos Stuffed with Cream Cheese
Bacon Wrapped Jalepenos Stuffed with Cream Cheese
INGREDIENTS:
•15 jalapenos (when cut in half, makes 30)
•2 pkgs cream cheese
•2 packages of bacon
•toothpicks
Cut jalapenos in half and clean out. If you like them hotter, then leave some seeds. Shove as much cream cheese as you can on that half and wrap with a slice of bacon. I try to cover the open end and the top really good there is less cream cheese leakage;) Stick a toothpick in from the top to bottom to hold bacon in place and prevent rolling up for falling off.
Cook in preheated oven at 350′ for about an hour or desired crispiness
*I pipe the cream cheese in from a plastic baggie (Sandwich size)
*****You need to be VERY CAREFUL! I wear gloves now. The first time I did this I knew not to touch my eyes while cleaning the seeds out but I didn't realize it just seeps in your skin. My hands were on FIRE for the next 24 hours. It started slow, just like a little burning. I kept washing my hands but but an hour or two later it still hurt. They were beginning to swell. I tried everything: soaking in vinegar, water, milk, sour cream, hydracortisone, ice packs, aloe. Ice packs were the only thing that helped for more than 10 min. I would have rather cut my hands off then deal with that. So just scraping the seeds out with my thumb did all that. Maybe I am allergic to something in them.
[from Molly]
INGREDIENTS:
•15 jalapenos (when cut in half, makes 30)
•2 pkgs cream cheese
•2 packages of bacon
•toothpicks
Cut jalapenos in half and clean out. If you like them hotter, then leave some seeds. Shove as much cream cheese as you can on that half and wrap with a slice of bacon. I try to cover the open end and the top really good there is less cream cheese leakage;) Stick a toothpick in from the top to bottom to hold bacon in place and prevent rolling up for falling off.
Cook in preheated oven at 350′ for about an hour or desired crispiness
*I pipe the cream cheese in from a plastic baggie (Sandwich size)
*****You need to be VERY CAREFUL! I wear gloves now. The first time I did this I knew not to touch my eyes while cleaning the seeds out but I didn't realize it just seeps in your skin. My hands were on FIRE for the next 24 hours. It started slow, just like a little burning. I kept washing my hands but but an hour or two later it still hurt. They were beginning to swell. I tried everything: soaking in vinegar, water, milk, sour cream, hydracortisone, ice packs, aloe. Ice packs were the only thing that helped for more than 10 min. I would have rather cut my hands off then deal with that. So just scraping the seeds out with my thumb did all that. Maybe I am allergic to something in them.
[from Molly]
White Pizza Dip
1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1 container (16 oz) sour cream
1 cup ricotta cheese (8 oz)
1 cup shredded mozzarella cheese, divided
1/4 cup chopped pepperoni (optional)
1 loaf Italian or French bread (I use good crackers)
1. Preheat oven to 350. In shallow, 1 quart casserole. combine soup mix, sour cream, ricotta, 3/4 cup mozzarella, and pepperoni.
2. Sprinkle with remaining 1/4 cup mozzarella
3. Bake uncovered, 30 min. serve with bread.
[from Molly]
1 container (16 oz) sour cream
1 cup ricotta cheese (8 oz)
1 cup shredded mozzarella cheese, divided
1/4 cup chopped pepperoni (optional)
1 loaf Italian or French bread (I use good crackers)
1. Preheat oven to 350. In shallow, 1 quart casserole. combine soup mix, sour cream, ricotta, 3/4 cup mozzarella, and pepperoni.
2. Sprinkle with remaining 1/4 cup mozzarella
3. Bake uncovered, 30 min. serve with bread.
[from Molly]
Salami, Mozerella, and Tomato-Basil Skewers
•12 bamboo skewers
•24 cherry tomatoes
•24 basil leaves
•12 ounces salami, cut into 1-inch cubes
•12 ounces smoked mozzarella, cut into 1-inch cubes
•Olive oil
•Freshly cracked black pepper
Directions
Soak skewers in water for 30 minutes. Preheat grill or broiler on low heat.
Wrap each tomato with a basil leaf.
On each skewer, thread a cube of salami, a cube of mozzarella and a basil-wrapped cherry tomato. Repeat with additional salami, mozzarella, and tomato.
Place the skewers on a baking sheet. Broil 4 to 5 inches from heat about 1 minute or until just warm. (If grilling, place them on the grill over low heat, or as the coals are burning down, for 1 to 2 minutes, turning once.) Watch skewers carefully so that the cheese softens a little but does not melt.
Arrange skewers on a serving platter. Drizzle with oil and sprinkle with cracked pepper. Serve warm
[from Molly]
Bacon-Tomato Cheese Toast
Ingredients
•2 ripe tomato
•kosher salt
•8 strips bacon
•4 slices Texas toast or other thick sandwich bread
•3/4 cup grated cheddar cheese
•3/4 cup grated part-skim mozzarella cheese
•3/4 cup mayonnaise
•5 scallions, finely chopped
•1/4 cup chopped fresh parsley
•1/2 small zucchini, very thinly sliced
•Freshly ground pepper
Directions
Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.
Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.
Per serving: Calories 680; Fat 55 g (Saturated 15 g); Cholesterol 65 mg; Sodium 1,181 mg; Carbohydrate 28 g; Fiber 2 g; Protein 19 g
[from Molly]
•2 ripe tomato
•kosher salt
•8 strips bacon
•4 slices Texas toast or other thick sandwich bread
•3/4 cup grated cheddar cheese
•3/4 cup grated part-skim mozzarella cheese
•3/4 cup mayonnaise
•5 scallions, finely chopped
•1/4 cup chopped fresh parsley
•1/2 small zucchini, very thinly sliced
•Freshly ground pepper
Directions
Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.
Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.
Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.
Per serving: Calories 680; Fat 55 g (Saturated 15 g); Cholesterol 65 mg; Sodium 1,181 mg; Carbohydrate 28 g; Fiber 2 g; Protein 19 g
[from Molly]
Pumpkin Pecan Bread
My favorite appetizer: Pumpkin Pecan Bread
3 cups sugar, 1 cup veg oil, 4 large eggs, 1 (15 oz) can pumpkin, 3.5 cups all purpose flour, 2 tsp baking soda, 2 tsp salt, 1 tsp cinnamon, 1 tsp allspice, 1 tsp nutmeg, 1/2 tsp cloves, 2/3 cup ater, 1-1/2 cups pecans, toasted.
Beat first 11 ing together at low speed with eletric mixer. Add 2/3 cup water beating until blended. Stir in pecans. Pour into 2 greased and floured 9X5 loafpans. Bake at 350 for 1 hr 15 min or until pick comes out clean. Cool on wire rack in pan 10 min. Remove from pan and cool completely on rack.
It is SO good and easy!!
[from Kristin]
~~~~~~~~~~~~~~~~
"With fresh pumpkin, how much should I use?"
"Rene, I have no idea how much you should use with fresh pumpkin, lol. Id probably use about the same amount thats in the can...... so around 15 oz. If you have an oz measuring cup Id just measure it up to 15 oz. Sorry not much more help than that! I bet it'll be even better with fresh pumpkin though!!"
"Rene, I used fresh to make pumpkin bread this year and it is the same amount as canned, like Kristin said."
3 cups sugar, 1 cup veg oil, 4 large eggs, 1 (15 oz) can pumpkin, 3.5 cups all purpose flour, 2 tsp baking soda, 2 tsp salt, 1 tsp cinnamon, 1 tsp allspice, 1 tsp nutmeg, 1/2 tsp cloves, 2/3 cup ater, 1-1/2 cups pecans, toasted.
Beat first 11 ing together at low speed with eletric mixer. Add 2/3 cup water beating until blended. Stir in pecans. Pour into 2 greased and floured 9X5 loafpans. Bake at 350 for 1 hr 15 min or until pick comes out clean. Cool on wire rack in pan 10 min. Remove from pan and cool completely on rack.
It is SO good and easy!!
[from Kristin]
~~~~~~~~~~~~~~~~
"With fresh pumpkin, how much should I use?"
"Rene, I have no idea how much you should use with fresh pumpkin, lol. Id probably use about the same amount thats in the can...... so around 15 oz. If you have an oz measuring cup Id just measure it up to 15 oz. Sorry not much more help than that! I bet it'll be even better with fresh pumpkin though!!"
"Rene, I used fresh to make pumpkin bread this year and it is the same amount as canned, like Kristin said."
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