Best Appetizer Recipes Blog: February 2015

Saturday, February 28, 2015

Rouille - French Mayonnaise

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

Servings: 4
6 extra-large egg yolks
6 cloves garlic
1 -3 cup wine
2 -3 pinches saffron
1 lemon, rind of
shallot
2 cups olive oil

Recipe

1 infuse by combining saffron, lemon peel and shallots into a pot.
2 boil the ingredients with wine, and heat until the mixture is almost dry.
3 let the mixture come all the way down to room temperature.
4 then place the mixture in the food processor as you are blending, add six whole cloves of garlic and six egg yolks.
5 make sure everything is completely pureed before drizzling in about two cups of olive oil.
6 by the time your mixture is nice and thick, you're done.
7 (if the processor binds up, splash in a little water!).

Hot Honey Bbq Garlic Wings

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

Servings: 2
3 lbs chicken wings (24-30 pieces)
1 1/3 cups frank's red hot sauce (use only franks red hot for the best flavor)
1/2 cup butter
1/2 cup ketchup
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
3 teaspoons garlic, minced (use more if you really like garlic!)
1 tablespoon worcestershire sauce
1/2 tablespoon soy sauce
5 tablespoons honey
cayenne pepper, if you like it hot (couple shakes (or more)

Recipe

1 in medium sauce pan melt butter and add rest of the ingredients, simmer on med to low heat while preparing the wings. stirring often.
2 if you like crispy wings, deep fry as directed on package.
3 or you can bake them in oven at 375 degrees for 1/2 hr (skin side up) drain grease, turn wings over, baste with some of the sauce. bake for 15 minutes. turn wings over again, baste with sauce, bake an additional 15 minutes.
4 place wings in bowl and pour sauce over them and enjoy!
5 we always serve with celery and bleu cheese dressing.

Marcona Almonds/ California Style

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

1/2 lb california almonds
1 teaspoon extra virgin olive oil
coarse salt

Recipe

1 .preheat oven to 300°f.
2 boil almonds in water for about 30 seconds.
3 drain the almonds in a sieve, then place them in a clean dish towel.
4 rub them to remove the skins.
5 place the almonds on a rimmed baking sheet.
6 add olive oil and coat them evenly.
7 sprinkle with salt.
8 bake the almonds 30 to 40 minutes, stirring a couple of times so that they brown evenly.
9 when done, spread on a cool surface to let cool.
10 add more salt if needed.
11 store in an airtight container.

Hot Mayonnaise Glazed Scallops

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

Servings: 12
1 large egg
1 teaspoon dijon mustard
1 tablespoon pepper sauce
2 tablespoons lemon juice
1 teaspoon worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper, freshly ground
1/4 teaspoon red pepper flakes
1 cup olive oil
24 large sea scallops, each cut horizontally in half
1/2 teaspoon salt
1/2 teaspoon pepper, freshly ground
1/4 cup green onion, chopped

Recipe

1 preheat oven to 400 degrees.
2 in a blender combine the egg, mustard, hot sauce, lemon juice, worcestershire, salt, black pepper and red pepper flakes. process until smooth, about 30 seconds.
3 with the motor running, pour in the oil in a slow, steady stream. the mixture will thicken.
4 refrigerate until ready to use.
5 put the scallop shells on a baking dish. season both sides of the scallops with salt and black pepper.
6 place two scallops in a large scallop shell (a total of 12 shells) and spoon about 2 tbsp of the mayonnaise over them.
7 bake on the top rack of the oven until the mayonnaise is golden brown, about 10 minutes.
8 garnish with the green onions and serve hot.

Hot Macadamia Spread

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

1 (8 ounce) package cream cheese, softened
2 tablespoons milk
1/2 cup sour cream
2 teaspoons prepared horseradish
1/4 cup finely chopped green pepper
1 green onion, finely chopped
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup chopped macadamia nuts (or blanched almonds)
2 teaspoons butter
assorted cracker

Recipe

1 in mixing bowl, beat cream cheese and milk until smooth.
2 stir in sour cream, horseradish, green pepper, onion, garlic salt and pepper.
3 spoon into an ungreased shallow 2 cup baking dish; set aside.
4 in skillet, sauté the nuts in butter for 3-4 minutes or until lightly browned. sprinkle over cream cheese mixture.
5 bake, uncovered in a 350 oven for 20 minutes. serve with crackers.

Sautéed Olives

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

Servings: 20
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 medium green onion, chopped
1 teaspoon crushed red pepper flakes
2 garlic cloves, finely chopped
1 cup imported kalamata olive, drained and pitted
1 cup imported greek green olives, drained and pitted
1 cup imported gaeta olive, drained and pitted

Recipe

1 heat oil in 10-inch skillet over medium heat. cook parsley, onion, red pepper, and garlic, in olive oil for about 4 minutes, stirring frequently, until garlic just begins to become golden.
2 stir in olives, cover and cook about 5 minutes, stirring occasionally, until olives are tender and skins begin to wrinkle.

Hot Hot Hot Chicken Wings

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

Servings: 8
32 chicken wings
3/4 cup vegetable oil
2 cloves garlic, crushed
1 tablespoon hot paprika
1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 tablespoon grated lime rind
2 teaspoons chili powder
2 teaspoons hot curry powder

Recipe

1 make 2 deep cuts in the thickest part of each wing.
2 combine remaining ingredients in a large bowl.
3 add chicken wings, mix well.
4 refrigerate for three hours or overnight.
5 cook wings in heated oiled barbecue, uncovered, until browned on both sides and tender.

Skordalia (potato Garlic Spread)

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

3 medium potatoes, mashed
6 garlic cloves
1/4 cup olive oil
1 tablespoon lemon juice
1 1/2 teaspoons salt (or to taste depending on broth used)
pepper
1/4-1/2 cup chicken broth or 1/4-1/2 cup vegetable broth

Recipe

1 press garlic and stir into mashed potatoes.
2 with a fork, beat in oil and lemon juice a few teaspoons at a time. then do the same with the broth. it should be very smooth and creamy by this point.
3 salt and pepper to taste.

Skorthalia (greek Garlic Sauce)

Total Time: 1 hr 15 mins Preparation Time: 1 hr 15 mins

Ingredients

1 head garlic
10 slices bread, crusts removed
1 cup extra virgin olive oil
1/2 cup vinegar
2 tablespoons lemon juice
3 tablespoons water

Recipe

1 peel and crush garlic.
2 place bread in a mixing bowl with garlic, oil, and vinegar.
3 let soften for one hour.
4 place mixture in a food processor and pulse til smooth.
5 add lemon juice and slowly add the water while the processor is running, so that you have a thick and fluffy sauce.
6 serve immediately.

Meat Pie A La Yvonne

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

Servings: 6
2 cups ground veal
1 cup sliced prosciutto
1/2 cup diced potato
2/3 cup shallot
2 tablespoons chopped garlic
1 cup wine
2/3 cup fresh basil
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
2 cups all-purpose flour
1 teaspoon salt
3/4 cup butter (butter needs to be soft, but chilled)
4 -5 tablespoons cold water

Recipe

1 step 1: make filling for meat pies:.
2 sautee meat, procuitto, potatoes, shallots and garlic in olive oil over a skillet until light brown. put in butter and pour in wine and let cook down. once your meat is brown and the wine is cooked out salt and pepper the meat to taste and then turn off the fire and put in the basil.
3 transfer filling into a bowl and set aside.
4 step 2: make crust:.
5 measure flour and salt into bowl. cut in butter thoroughly. sprinkle in water 1 tablespoon at a time, mixing until all flour is moistened and dough almost cleans the side of the bowl (1 â€“ 2 teaspoons can be added if needed).
6 step 3: put together your ingredients:.
7 preheat oven to 375 degrees.
8 form dough into a ball and place on a flat lightly floured surface. flatten and roll out dough. cut out 5 x 3 inch oval shaped pieces of dough until there is little left. (you can cut them smaller than 5 x 3 if making hors dâ€™ouvres).
9 place two table spoons of meat pie filling towards the bottom center on each individual pie crust. take the top edges and fold them over the meat and use a fork to pinch the edges together. be sure to completely seal the pie shell all the way around the loose edges. in the center of each pie poke it with a knife twice.
10 brush olive oil on each pie and place them on a well oiled baking sheet.
11 place in preheated oven for 15-20 minutes until they are golden brown.

Sauteed Burgundy Mushrooms

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

Servings: 6
3 ounces melted butter
1 tablespoon olive oil
1/2 cup chopped scallion (1 bunch)
2 lbs salad mushrooms, whole
1 1/2 teaspoons seasoning salt
1/8 teaspoon cayenne pepper
1 cup cabernet sauvignon wine (red)
3 -4 cups burgundy wine

Recipe

1 in large skillet, heat butter and olive oil over medium heat.
2 add chopped scallions and mushrooms and cook until mushrooms begin to darken.
3 sprinkle with seasoned salt and cayenne pepper.
4 add burgundy and cabernet wine, enough to almost cover mushrooms.
5 saute, stirring occasionally until wine starts to bubble.
6 cover and let simmer, stirring occasionally, until mushrooms are soft (about 30-40 minutes).

Slam Dunk Cheeseburger Bites

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

8 frozen meatballs, thawed
1 (2 ounce) package miniature phyllo cups (15 shells)
4 ounces cheddar cheese, shredded, divided
1/4 cup ketchup, divided
8 bread and butter pickles, halved, divided

Recipe

1 preheat oven to 350 degrees fahrenheit.
2 halve each meatball and set aside.
3 remove phyllo shells from their plastic tray; place shells in a small baking dish.
4 place about 2 teaspoons cheddar cheese into each shell.
5 spoon about 1/2 teaspoon ketchup over cheese.
6 place a pickle half on top of ketchup.
7 top each with a meatball half, rounded side up.
8 bake for 10 to 12 minutes, or until shells are golden and crispy.
9 serve hot.
10 makes 15 completely addicting and fun appetizers that look like little basketballs in a basket!

Erika's Spinach And Artichoke Dip

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

Servings: 12
8 ounces sour cream
16 ounces cream cheese (soften)
2 (14 ounce) cans artichoke hearts
2 (8 ounce) packages frozen chopped spinach
1 (8 ounce) package ranch dressing mix (i use hidden valley)
1 cup parmesan cheese
2 cups shredded mozzarella cheese, divided

Recipe

1 preheat oven to 350.
2 defrost spinach and using a clean dish towel, sqeeze out all the moisture and set spinach to the side.
3 drain artichokes and again using a dish towel, squeeze out excess moisture.
4 cut artichokes into bite size pieces and add to the spinach.
5 combine sour cream, cream cheese, and ranch mix in large mixing bowl until well combined.
6 add the spinach and artichokes and mix well.
7 add the parmesan cheese and 1 1/2 cups of mozzarella cheese and combine.
8 put mixture in a baking dish and cook until bubbly(about 30 min).
9 and remainder of mozzarella cheese to the top and cook another 5-10 minute.
10 serve with pita bread, toasted bread, or tortilla chips and enjoy!

Planet Hollywood Guacamole

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

3 fresh avocados (not frozen or canned)
1/4 cup diced red onion
1/3 cup diced tomato
1/4 teaspoon tabasco sauce
1/4 lemon, juice of
1/4 teaspoon garlic granules
1/4 teaspoon salt
1/4 teaspoon cumin
1 pinch cayenne pepper
1/2 teaspoon chopped fresh cilantro

Recipe

1 prepare all ingredients before peeling and cutting avocados. using a knife cut avocados in half and remove seed. use a large spoon to remove avocado from skin and place in a bowl. cut avocados down to 1-inch chunks while in bowl.
2 measure all ingredients separately; do not combine any ingredients together.
3 add liquids, tomatoes and onions to avocados, mix well by hand. mix all ingredients together in a separate container. mix by hand, being careful not to overmix, causing the avocados to purée. guacamole should have 1/2- to 1-inch chunks of avocado visible.

Mini Herb And Garlic Potato Bites

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

15 new potatoes (1-1/2 lb./675 g)
1/2 cup low-fat cream cheese, herb & garlic flavour, 95% fat free
2 tablespoons sour cream
2 tablespoons lowfat parmesan cheese, grated
2 tablespoons bacon bits
2 tablespoons fresh chives, chopped

Recipe

1 cook potatoes in saucepan of boiling water 15 minute or until tender.
2 meanwhile, mix cream cheese spread, sour cream and parmesan. refrigerate until ready to use.
3 drain potatoes; cool slightly. cut in half; cut small piece from rounded bottom of each. place, bottom-sides down, on platter; top with cream cheese mixture, bacon bits and chives.

Italian Mushroom And Eggplant (aubergine) Appertizer

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

Servings: 6
1 small eggplant, peeled and diced
1/4 cup pimento-stuffed green olives, sliced
1/3 cup olive oil
2 tablespoons sugar
1 cup celery, diced
1 teaspoon salt
1 large onion, sliced
1/8 teaspoon black pepper
8 ounces tomato sauce
1 lb small mushroom
1/4 cup wine vinegar
1/4 cup water

Recipe

1 heat oil in skillet.
2 add eggplant and cook until almost tender.
3 remove eggplant (set aside).
4 add celery and onion to skillet and cook approx 5 minutes.
5 stir in tomato sauce, vinegar, water, olives, sugar, salt, and pepper.
6 bring to boil.
7 add eggplant and mushrooms.
8 simmer and stir often for approx 15 min (until eggplant and mushrooms are tender).
9 chill and serve.

Shallot Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

Servings: 4
1 ounce butter
14 ounces shallots, finely sliced
2 garlic cloves, finely crushed
3 sprigs fresh thyme, picked
3 cups vegetable stock
1 potato, peeled and diced
1/2 cup heavy cream
2 tablespoons flat leaf parsley, finely chopped

Recipe

1 heat the butter in a saucepan, add the shallots and cook slowly for 10-15 minutes until lightly caramelized. add the garlic and thyme, cook for a further 2 minutes.
2 add the stock and potato, season well. bring to the boil and simmer gently until the potatoes are cooked.
3 add the cream and pour into a food processor. process until smooth. serve with chopped parsley.

Easy Ranch Cheese Ball

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

Servings: 16
1 (1 ounce) envelope hidden valley ranch dressing mix
1 (8 ounce) package cream cheese
1 cup finely shredded sharp cheddar cheese
1 cup finely chopped pecans or 1 cup bacon bits

Recipe

1 allow cream cheese and cheese to come to room temperature.
2 mix both cheeses and dressing mix with hand mixer until blended.
3 put mixture out on plastic wrap or wax paper and shape.
4 put pecans or bacon bits in large ziplock bag and carefully put cheese mixture in and roll it around to cover the outside with the nuts or bits.
5 refrigerate over night and enjoy! took only 5 minutes to make this and it was a big hit!

Skordalia (greek Potato & Garlic Dip)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

1 lb russet potato, scrubbed
1 tablespoon kosher salt
1 teaspoon kosher salt
8 medium garlic cloves, minced
3/4 cup whole almond, blanched
1/2 cup extra virgin olive oil
1/2 cup water
5 tablespoons fresh lemon juice
3 tablespoons wine vinegar
fresh ground black pepper

Recipe

1 put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes. drain the potatoes and let cool slightly.
2 rub the skins off the potatoes and discard them. coarsely chop the potatoes and puree them through a food mill or ricer into a medium bowl.
3 meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook?s knife.
4 in a food processor, combine the garlic, almonds, and oil and puree into a paste. mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste. serve.

Sauteed Artichokes With Apple Cider Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

Servings: 4
12 steamed artichokes, halved
2 shallots or 1 medium onion, chopped
2 garlic cloves, chopped
1 apple, peeled and chopped
1 tablespoon mustard
1 celery rib, chopped
1 cup apple cider
2 tablespoons olive oil

Recipe

1 heat 1 tbs vegetable oil in a deep skillet. add the onion or shallots and the garlic. fry a few minutes, until translucent. add the apple and celery. cook until celery is translucent.
2 add the mustard and the cider and stir to combine. cook 5 minutes to blend the flavors.
3 strain the sauce through a coarse colander. set aside.
4 meanwhile, in a different skillet heat the remaining oil and sautee the halved artichokes. cook for a few minutes and place on a serving platter. pour the strained sauce over them and serve warm.

Rouille

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

2 ripe red bell peppers
1 large floury potato
6 cloves garlic
1 small red chili pepper
1 pinch saffron strand
1 teaspoon coarse salt
1 cup olive oil

Recipe

1 roast the bell peppers whole in the oven; skin, deseed and chop into pieces.
2 boil the potato in its skin, rinse and peel.
3 pound garlic, chili, saffron and salt in a mortar.
4 add the potato and peppers.
5 gradually add the olive oil until it is the consistency of a fine puree.

Mini Margarita Cheesecakes

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

14 ounces sweetened condensed milk
8 ounces cream cheese, softened
1/4 cup tequila (optional)
1/8 cup triple sec (optional)
6 ounces frozen limeade concentrate (do not thaw)
75 tostitos scoops, corn tortilla chips (from a 10 ounce bag)
1 cup heavy whipping cream
1 teaspoon lime juice
2 tablespoons sugar

Recipe

1 with an electric mixer at a low setting, mix together the condensed milk and softened cream cheese until the mixture is creamy. add the tequila, triple sec, and limeade, and beat on medium-high speed for about 7-10 minutes or until the mixture is smooth and beginning to thicken.
2 spoon about 1 tablespoon of the cheesecake mixture into each tostito scoop. tip - use the best-shaped scoops (i.e., those that are not broken or chipped, and those that lay flat and have the highest sides (so they won't tip or let the cheesecake layer spill out).
3 place each filled mini cheesecake on a large platter. when the platter is full, let it chill in the refrigerator for at least 2 hours (overnight is ideal), so the cheesecake layer will get firm.
4 after the mini cheesecakes have chilled, whip the heavy cream and lime juice together with an electric beater until peaks just begin to form (it should take about 5-8 minutes or so). gradually add the sugar and continue beating about 5 more minutes or until soft peaks form. top each mini cheesecake with a small dollop of the whipped cream mixture.

Roulade Of Prosciutto, Figs, Stilton And Goat Cheeses With Port

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

Servings: 6
4 ounces dried figs, halved
2 1/2 cups port wine
1/3 cup crumbled stilton cheese
1/3 cup soft goat cheese, such as montrachet,crumbled
4 ounces cream cheese, room temp
8 ounces thinly sliced prosciutto
pepper

Recipe

1 soak figs in port overnight.
2 blend all cheeses in food processor until smooth.
3 place large sheet of plastic wrap on work surface.
4 arrange prosciutto slices on plastic, forming 8 x 10 inch rectangle and overlapping slices slightly.
5 carefully spread cheese mixture over leaving a ½ inch border on all sides.
6 season with pepper.
7 drain figs; reserve port.
8 finely chop figs.
9 sprinkle over cheese.
10 roll prosciutto up tightly using plastic wrap as aid.
11 wrap and refrigerate until firm, about 4 hours.
12 (may be prepared up to 1 day ahead) bring reserved port to the boil in a small saucepan.
13 reduce heat and simmer until thick and syrupy and reduced to 1/3 cup, about 15 minutes.
14 cool to room temperature.
15 remove roulade from plastic.
16 slice crosswise into 18 rounds.
17 place 3 rounds on each plate.
18 drizzle lightly with glaze.

Sautéed Grape Tomatoes

Total Time: 13 mins Preparation Time: 10 mins Cook Time: 3 mins

Ingredients

Servings: 4
1 pint grape tomatoes, halved
1 tablespoon light brown sugar
3 tablespoons balsamic vinegar
1/4 teaspoon salt
1 teaspoon olive oil
2 tablespoons thinly sliced fresh basil

Recipe

1 1. sauté tomatoes and next 3 ingredients in hot oil in a small skillet over medium-high heat 2 to 3 minutes or until thoroughly heated. remove from heat, and stir in basil.

Mini Ham & Cheese Cups

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

1 (2 1/2 ounce) package sliced cooked ham, chopped
2 green onions, sliced
1/2 cup shredded monterey jack cheese
1 egg
1 1/2 teaspoons dijon mustard
1/8 teaspoon pepper
1 (8 ounce) can refrigerated crescent dinner rolls

Recipe

1 in a bowl, combine the first six ingredients; set aside.
2 divide crescent roll dough into 24 portions.
3 press into greased miniature muffin cups.
4 spoon 1 tablespoon ham mixture into each cup.
5 bake at 350 degrees for 13-15 minutes or until golden brown.

Shamrock Toasties (kids St. Patrick's Day)

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

1 green pepper
2 english muffins (cut in half into four halves)
4 slices cheddar cheese

Recipe

1 1. to make one, slice a green pepper crosswise near the pointed end to get a small, three-lobed shamrock shape. (if your pepper has four lobes, you've got a lucky clover instead.) cut a small slice for a stem.
2 2. toast half an english muffin, then top it with a slice of cheddar and the pepper shamrock.
3 3. repeat as many times as you want (for four do it 3x more).
4 4.place the muffins on a tray, then broil it in a toaster oven until the cheese is melted (this time will vary by toaster oven so keep an eye on it).

Platanos Asados Con Queso - Baked Ripe Plantains With Cheese

Total Time: 50 mins Cook Time: 50 mins

Ingredients

Servings: 6
6 ripe plantains, whole
1 -2 tablespoon melted butter or 1 -2 tablespoon oil, use as little as you want
6 thick slices mozzarella cheese
aji criollo salsa or hot sauce

Recipe

1 pre-heat oven to 400 f.
2 peel the plantains, place them on a baking sheet and rub them with butter or oil.
3 bake the plantains for 30 minutes, then turn each one and bake for another 15-20 minutes or until golden on both sides.
4 remove the plantains from the oven, made a horizontal slit on the middle of each plantain, and stuff them with the cheese slices.
5 in a few minutes the cheese will have melted, serve immediately, with or without hot sauce.

Mini Hot Dogs 'n' Meatballs

Total Time: 3 hrs 5 mins Preparation Time: 5 mins Cook Time: 3 hrs

Ingredients

36 (1/2 ounce) frozen cooked italian meatballs
1 (16 ounce) package miniature hot dogs or 1 (16 ounce) package smoked sausage
1 (3 1/2 ounce) package sliced pepperoni
1 (26 ounce) jar meatless spaghetti sauce
1 (18 ounce) bottle barbecue sauce
1 (12 ounce) bottle chili sauce

Recipe

1 combine all ingredients in crock pot.
2 cover and cook on low for 3 hours or until heated through.

Shallot & Onion Baked Brie

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

1 loaf round bread, 10-inch-12-inch
13 1/4 ounces wheel alouette baby brie cheese with herbs
3 tablespoons scallions, chopped
1/4 cup shallot, chopped
1/4 teaspoon pepper
2 tablespoons wine

Recipe

1 slice top off bread. hollow out inside, saving cut bread for serving.
2 remove and discard entire top rind of brie. place brie inside of bread.
3 in small bowl, combine scallions, shallots pepper and wine.
4 spread shallot mixture on top of brie, replace top slice of bread and wrap loaf in foil.
5 bake at 375 f for 30 minutes.
6 serve with extra bread and crackers.

Sky Blue Potatoes (aka Blue Cheese Twice-baked Potato Appetizers

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

24 red potatoes, halved lengthwise
2 teaspoons extra virgin olive oil
1 1/2 cups sour cream
1 cup crumbled blue cheese
1/2 cup crumbled cooked bacon
1/4 cup chopped flat leaf parsley (for garnish)
1/4 cup green onion, finely chopped

Recipe

1 preheat the oven to 400 degrees.
2 in a medium bowl, toss the potatoes with the olive oil.
3 place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes. let them cool.
4 scoop out the center of each potato half and place in a medium bowl. stir in the sour cream, blue cheese, bacon, and green onion.
5 fill each potato skin with the sour cream mixture and garnish with parsley.

Skor Cheese Ball

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1/4 teaspoon vanilla
3/4 cup icing sugar
2 tablespoons brown sugar
3/4 cup semisweet mini chocolate chips
1 (12 ounce) bag skor english toffee bits

Recipe

1 beat together the cheese, butter and vanilla.
2 add in sugars and then chocolate chips.
3 cover and refrigerate for 2 hours. place in freezer if needed faster.
4 form into a ball. wrap it in plastic and refrigerate one more hour.
5 roll the ball in skor pieces
6 serve with dare wafer cookies, ginger, lemon, chocolate and cinnamon.

Mrs Dull's Tomato Aspic Funeral Food Dish

Total Time: 12 hrs 20 mins Preparation Time: 20 mins Cook Time: 12 hrs

Ingredients

Servings: 6
1 quart tomato
1/2-1 bunch celery
1 (5 3/4 ounce) bottle stuffed olives, drained
3 tablespoons vinegar
1 tablespoon grated onion
1 tablespoon salt
1/8 tablespoon cayenne pepper
2 (1/4 ounce) envelopes of knox unflavored gelatin
1/2 cup cold water

Recipe

1 mash tomatoes into a pulp, removing any stem pieces.
2 cut celery thin.
3 add all seasonings.
4 put the gelatin in the water for 10 minutes and then heat it over boiling water until it is completely dissolved.
5 add to the tomato mixture and turn into a large mold or into individual molds.
6 rinse the mold with cold water prior to pouring the mixture in - this helps it to unmold easily.
7 pour in and refrigerate overnight.
8 unmold.
9 slice if desired.
10 serve on lettuce leaves with a side of mayonnaise.
11 asparagus spears or any fresh vegetable is a nice garnish on the side.

Plantain Chips Sauce

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

Servings: 4
12 garlic cloves
2 limes, juice of
1/4 cup vinegar
1/4 cup extra virgin olive oil

Recipe

1 first, mince the garlic cloves.
2 second, mix all other ingredients together.
3 third, throw all ingredients in a small sauce pan over medium heat.
4 fourth, stir until minced garlic is golden brown and remove from heat.
5 last, spread over hot fresh plantain chips and enjoy.

Possibly The Best Layer Dip You've Ever Eaten!

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

Servings: 10
1 (8 ounce) package cream cheese
1 dash garlic salt
1/2 cup sour cream
1 large avocado, mashed
1/4 teaspoon lemon juice
1 tomato, finely chopped
1 (4 ounce) can green chilies
5 slices bacon, cooked crisp & crumbled
4 green onions, chopped
1/4 cup black olives, sliced
1/4 cup green olives, sliced
1 (8 ounce) bottle taco sauce (old el paso)
1 cup cheddar cheese, grated

Recipe

1 combine the first 3 ingredients and spread them into the bottom of a 9-inch dish.
2 combine the next 4 ingredients and spread over the top of the bottom layer.
3 sprinkle the bacon, green onion and olive over the second layer.
4 spread the taco sauce over the top as the next layer.
5 sprinkle with the cheddar cheese.

Raw Green Pea And Almond Dip - Courtesy Of Kurma Dasa.

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

1 cup organic frozen green pea (defrosted)
1/2 cup raw almonds (soaked and dehydrated)
1 teaspoon fresh grated ginger
3 tablespoons filtered water (for desired consistency)
3 teaspoons fresh lime juice (1- 2 limes)
1/3 cup fresh cilantro or 1/3 cup coriander
1/4 teaspoon fine celtic sea salt
freshly ground pepper

Recipe

1 put the almonds into your food processor until rustically chopped.
2 mix in the remaining ingredients until you get a nice thick consistency. you might to add a bit more water. i keep it pretty chunky and rough.
3 add in more lime juice, ginger and seasoning to taste. i like mine with quite a bit of kick so i tend to be a bit more heavy handed with the ginger, lime juice and sea salt.
4 slather on crackers, serve with veggies chips, or top raw tacos. yum!

Hot Onion Dip

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

Servings: 6
12 ounces frozen chopped onions
24 ounces cream cheese
2 cups grated parmesan cheese
1/2 cup mayonnaise
corn chips or cracker

Recipe

1 thaw onions.roll in paper towels, squeezing out excess moisture.
2 preheat oven to 425.
3 mix together the onions, cream cheese, parmesan cheese, and mayonnaise until well combined.
4 transfer to a shallow 2 quart souffle dish.
5 bake for 15 min until golden .
6 serve with corn chips or crackers.

Italian Marinated Vegetables

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

1 large cauliflower, cut into florets
2 green peppers, cut into chunks
2 large red onions, cut into chunks
1 lb mushroom, of your choice
3/4 cup olive oil
3 tablespoons garlic, minced
2 tablespoons fresh parsley, chopped
1/2 cup red wine vinegar
1 teaspoon sugar
1 teaspoon honey
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes

Recipe

1 steam all veggies except the mushroom for 8 minutes.
2 add the mushroom and continue steaming for 2 more minutes.
3 place the hot veggies in a large, flat dish.
4 toss with the rest of the ingredients while still warm.
5 let cool to room temperature, cover and marinate over night in the fridge. give them a toss once or twice while marinating.
6 to serve, toss and serve at room temperature.
7 these will keep for a week in the fridge.
8 enjoy!

Friday, February 27, 2015

Mini Flaky Pizza

Total Time: 44 mins Preparation Time: 35 mins Cook Time: 9 mins

Ingredients

1 (8 ounce) can pillsbury refrigerated crescent dinner rolls
1/3 cup pizza sauce
1/4 cup grated parmesan cheese
1 ounce pepperoni slice (16 slices)
1 1/2 ounces shredded mozzarella cheese

Recipe

1 heat oven to 375°f spray cookie sheet with nonstick cooking spray. unroll dough into 1 large rectangle; press perforations to seal.
2 spread pizza sauce evenly over rectangle to within 1 inch of edges. sprinkle with parmesan cheese. starting at short side, roll up rectangle, jelly-roll fashion. with sharp knife, cut into 16 slices. place cut side down on sprayed cookie sheet.
3 top each slice with 1 pepperoni slice and about 1 teaspoon mozzarella cheese.
4 bake at 375°f for 9 to 11 minutes or until edges are golden brown and cheese is melted. (bottoms will be very deep golden brown.).

Mini Fruit & Nut Cornucopia

Total Time: 2 mins Preparation Time: 2 mins

Ingredients

Servings: 8
8 waffle cones
4 cups trail mix

Recipe

1 place half a cup of trail mix in each cone. carefully lie on side on napkin so a bit of the food spills out.
2 add name tags if desired.

Hot Or Sweet Italian Easter Pie

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

Servings: 8
1 pie crust
1 lb hot italian sausage or 1 lb sweet italian sausage, remove casing
1/2 cup chopped onion
3 large eggs
1/2 cup half-and-half
1 cup shredded mozzarella cheese
salt and black pepper

Recipe

1 place crust in pie pan.
2 saute sausage and onions, drain, spoon into pie pan.
3 blend eggs,cream,cheese s/p pour over sausage.
4 bake 350 for 35 minutes, cool and serve cut into small pieces.
5 serve at room temperature can be made 2 days early,keep in refrig.
6 let get to room temperature or reheat for 3 to 5 minutes.

Mapley Garlic Chicken Skewers

Total Time: 24 hrs 20 mins Preparation Time: 24 hrs Cook Time: 20 mins

Ingredients

12 (10 inch) wooden skewers, water-soaked
4 boneless skinless chicken breasts, cut into strips
3 tablespoons garlic
6 -8 tablespoons maple syrup
1/2 cup ketchup
1/2 cup worcestershire sauce
4 teaspoons dijon mustard
garlic
salt and pepper
4 pats butter

Recipe

1 for the marinade, combine garlic, maple syrup, ketchup, worcestershire sauce, dijon mustard, garlic, salt and pepper.
2 coat the chicken strips in the marinade to coat well.
3 place in a tupperware large enough to hold the skewers or a glass baking dish.
4 cover and marinate overnight (i left it in for 2 days and it was well worth it).
5 thread the chicken strips on the water-soaked wooden skewers.
6 preheat the broiler to high heat.
7 arrange the skewers on a butter greased foil-lined baking sheet.
8 top each with a pat of butter.
9 broil for about 6 to 7 minutes (turning occasionally) until well browned and thoroughly cooked.

Easy Raspberry Chipotle Sauce For Cream Cheese

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

8 ounces cream cheese
1/3 cup raspberry preserves
1/2 chipotle pepper

Recipe

1 allow cream cheese to come to room temperature.
2 put 1/2 chipotle pepper (or your desired amount) in small food processors and pulse until well chopped.
3 add raspberry preserves to food processor.
4 pulse again until well mixed.
5 place cream cheese block on serving dish and pour preserve mixture over.
6 serve with any light crackers such as water crackers. enjoy!

Mini Frittatas

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

4 tomatoes, seeded and diced small
20 black olives, pitted and chopped small
1 small red onion, finely diced
1 cup shredded parmesan cheese
3 tablespoons chopped parsley
salt and pepper
6 eggs, lightly whisked

Recipe

1 preheat oven to 350f/190c.
2 grease 2 regular sized 6 hole muffin pans.
3 divide tomatoes, onion, olives, parmesan and parsley between the muffin tins.
4 season with salt and pepper then pour the whisked egg over each.
5 cook about 20 minutes or until set and golden.

Sauteed Black Olives With Tomatoes

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

Servings: 4
1 cup black olives or 1 cup kalamata olive
3 medium tomatoes, cored and chopped into 3/4-inch pieces
1 teaspoon salt
2 tablespoons olive oil
2 garlic cloves, peeled and minced
1 tablespoon fresh thyme leave, chopped
ground pepper, to taste
2 tablespoons fresh flat-leaf parsley, chopped

Recipe

1 rinse and drain olives; you can pit them or not, whichever you prefer. combine tomatoes and salt in a medium bowl. set aside.
2 heat olive oil in a medium skillet, add garlic, and cook over medium-low heat until just starting to brown, 2 to 5 minutes.
3 add olives and thyme. cook over medium heat, stirring often, 3 to 4 minutes. add tomatoes, cook over medium heat until juices thicken a bit and flavors are combined, 5 to 8 minutes. season to taste with pepper. serve this colorful antipasto with chunks of crusty bread. just before serving, stir in the parsley.

Peppery Hush Puppies

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

2 cups cornmeal
1/2 cup pancake mix
2 1/2 teaspoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup buttermilk
2 tablespoons vegetable oil
2 jalapeno peppers, seeded and finely chopped
1/2 cup red onion, finely chopped
1/8 teaspoon hot pepper sauce
oil (for frying)

Recipe

1 in a bowl, combine the cornmeal, pancake mix, sugar, baking powder and salt. in another bowl, beat the egg, buttermilk, oil, jalapeños, onion and hot pepper sauce.
2 stir into dry ingredients until just combined.
3 heat oil to 375. drop batter by rounded tablespoonfuls into oil. fry for 3-4 minutes or until golden brown. drain on paper towels. serve warm.

Peppy Chicken Wings

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

Servings: 4
900 g chicken wings
2 tablespoons peanut oil
1 piece ginger, grated
2 cloves garlic, minced
1 (396 g) can chopped tomatoes, drained
1 tablespoon worcestershire sauce
2 tablespoons light soy sauce
1 tablespoon malt vinegar
salt
black pepper
1 pinch caster sugar

Recipe

1 using a sharp knife, carefully cut the chicken wings into 2 and set to one side.
2 heat oil in a wok.
3 add chicken pieces and stir fry over high heat for 6 minutes.
4 add ginger and garlic and stir fry for a min.
5 add tinned tomatoes, the 2 sauces, vinegar, castor sugar and salt and pepper.
6 partially cover and cook, stirring occasionally, for about 25 minutes.
7 until the chicken is tender and the sauce has reduced and thickened.
8 serve immediately.

No Cook Tomato Salsa

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

4 quarts tomatoes
1 cup chopped celery
1 cup chopped onion
4 chopped green bell peppers
1 cup vinegar
1 cup sugar
1/4 cup salt
1 bunch cilantro

Recipe

1 mix together vinegar, sugar, and salt until everything is dissolved.
2 add the remaining ingredients and stir well.

Pizzeria Uno's Pizza Skins

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

Servings: 6
1 pizza crust (or boboli pizza crust)
1 cup mashed potatoes (not instant)
1/2 cup cheddar cheese
2 slices cooked bacon

Recipe

1 heat oven to 350 degrees f.
2 place mashed potatoes to a thickness of about 1/2 inch on top of pizza crust.
3 bake until potatoes are warm (about 160 degrees f).
4 top with a heavy layer of shredded cheddar cheese and sprinkle bacon bits on the top of cheese. place back into oven and heat until cheese is melted.
5 serve with sour cream and chives.

Sh** Dip

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

Servings: 4
1 (18 ounce) can wolf brand chili (no beans)
1 (16 ounce) can refried beans
2 cups cheddar cheese
2 cups american cheese

Recipe

1 combine all ingredients in a pot and stir together until cheese melts and dip is heated through.
2 bust out the fritos or tostitos and enjoy!

Peppery Strawberry-mango Salsa (vegan)

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

1 pint strawberry, cut into very small pieces
1 mango, peeled and diced
1 jalapeno pepper, finely diced
1 poblano pepper, finely diced
1 orange bell pepper, de-seeded and finely diced
1/4 cup red onion, finely diced
1 teaspoon lime juice (juice of 1 lime)
1/4 teaspoon sea salt
1/2 cup fresh cilantro, chopped

Recipe

1 mix all the ingredients together, stirring well to disperse the salt and lime juice. serve with corn chips!

Lemon Watermelon Nibbles

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

6 cups seedless watermelon, chunks
2 ounces goat cheese, crumbled
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
salt
pepper

Recipe

1 top the watermelon chunks with the goat cheese.
2 drizzle the olive oil over all. drizzle the lemon juice over all. season to taste with salt and pepper.
3 chill or serve immediately. enjoy!

Kalamata Olive Spread

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

Servings: 12
1/2 cup kalamata olive (between 20-24)
2 tablespoons snipped fresh parsley
1 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 small garlic clove, pressed
toasted baguette, slices or assorted cracker
finely diced red bell pepper
additional snipped fresh parsley

Recipe

1 pit olives. snip parsley. beat cream cheese, mayonnaise, parsley and pressed garlic until smooth. gently stir in olives.
2 spread on toasted baguette slices. if desired garnish with finely diced red bell pepper and snipped parsley.

Peppy Salsa...you Choose The Heat!

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

12 cups peeled fresh tomatoes
4 cups chopped bell peppers (red, green, and yellow)
3 cups chopped onions
4 minced garlic cloves
2 cups grilled cooked corn kernels, straight off the cob
1 teaspoon chopped fresh oregano
1 teaspoon paprika
2 tablespoons sugar
1 teaspoon salt
2 cups cider vinegar
1 (5 1/2 ounce) can tomato paste
1 cup finely chopped jalapeno pepper, for mild salsa
2 cups finely chopped jalapeno peppers, for medium salsa (optional)
3 cups finely chopped jalapeno peppers, for hot salsa (optional)
4 cups finely chopped jalapeno peppers, for killer salsa (optional)

Recipe

1 in a large pot mix all ingredients well and simmer for one and a half hours.
2 stir occasionally and reduce to consistency of your liking.
3 place in sterilized jars.
4 wipe the rim of the jars with a very clean damp cloth.
5 put heated lids and rings on the jars and seal in water bath for 10-15 minutes.
6 yield is a wild guess, depending on jar size.

Pizzettes With Caramelized Onions, Goat Cheese, And Prosciutto

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

3 tablespoons olive oil
3 large onions, sliced (about 4 cups)
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
1 teaspoon herbes de provence
1 teaspoon sugar
1 ball purchased pizza dough (about 12 to 16 ounces)
3 ounces goat cheese, crumbled (about 1/2 cup)
2 -3 ounces prosciutto, cut into 2 by 2-inch pieces (about 5 large slices)

Recipe

1 in a large, heavy skillet, heat the oil over low heat. add the onions, salt, pepper, herbs de provence, and sugar. stir to combine. continue cooking over very low heat, stirring occasionally, until the onions are caramelized and dark golden brown, about 45 minutes to 1 hour.
2 preheat the oven to 475 degrees f.
3 roll out the pizza dough into a 1/4-inch-thick round. using the cookie cutter, cut out 24 dough circles. arrange the circles on a large heavy baking sheet. place a small spoonful of the caramelized onions on each dough circle. top with a small amount of goat cheese. bake until golden and bubbly, about 10 minutes.
4 while still hot, top each pizzette with a piece of prosciutto. arrange on a serving platter and garnish with sprigs of parsley or rosemary. serve immediately.

Shadows Fried Dill Pickles

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

Servings: 4
1 cup flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup milk
1 egg
1 1/2 cups dill pickle slices, thin
1/8 teaspoon cayenne pepper
oil (for frying)

Recipe

1 mix the flour, salt, cayenne and pepper in a bowl.
2 lightly whip the egg in a separate bowl.
3 add the milk to the egg.
4 heat the oil (about 2 inches) to 325.
5 dip the pickle slices first into the flour, then the egg mixture, and finally back into the flour.
6 carefully place the pickles into the hot oil. do not overcrowd. fry until golden brown (about 8 minutes), turning once.
7 drain on paper towels.
8 serve warm.

Pizzettes With Gorgonzola, Tomato And Basil

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

12 ounces pizza dough
5 ounces gorgonzola, crumbled
5 ounces cherry tomatoes, quartered
1 tablespoon extra virgin olive oil
1/3 cup fresh basil leaf, torn into bite-sized pieces
salt and pepper

Recipe

1 preheat oven to 475 degrees.
2 roll out pizza dough into a 1/4 inch thick round.
3 cut circles using a 2 1/4 or 2 1/2 inch round cookie cutter, about 30.
4 arrange circles on 2 large baking sheets.
5 sprinkle with gorgonzola.
6 top with cherry tomatoes, pressing them gently into the dough.
7 bake until golden brown, about 10 minutes.
8 drizzle the pizzettes with the oil and sprinkle with the basil, salt and pepper.
9 serve immediately.

Skip The Entree Scallop Appetizer

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

1 lb scallops
1 1/2 cups dry wine
3 tablespoons butter, divided
1 cup mushroom, sliced
1 garlic clove, finely minced
2 tablespoons flour
1/2 cup swiss cheese, grated
1 tablespoon parsley, minced
salt, pepper
1/2 cup breadcrumbs
2 tablespoons parmesan cheese, grated (or more)
1 tablespoon butter, melted

Recipe

1 simmer the scallops in the wine until done, 2 to 3 minutes (don't overcook).
2 remove the scallops with a slotted spoon and turn the heat under the wine to high.
3 boil to reduce liquid to 1 cup.
4 in another pan, melt 2 tablespoons of butter.
5 add the mushrooms and saute until cooked.
6 add the garlic and cook about 1 minute, until fragrant.
7 add the flour and cook for 1 to 2 minutes.
8 add the reserved liquid from cooking the scallops and stir until blended.
9 boil until thickened, take it off the heat and add the cheese and parsley.
10 add the scallops. add salt and pepper to taste.
11 combine breadcrumbs, parmesan cheese, and melted butter in another bowl.
12 put in individual bowls or shells and top with the breadcrumb and parmesan mixture.
13 broil until the breadcrumbs are brown and crispy.

Kalamata Olives With Lemon And Anisette

Total Time: 72 hrs 5 mins Preparation Time: 5 mins Cook Time: 72 hrs

Ingredients

1 lb greek kalamata olive, drained
2 tablespoons olive oil
2 tablespoons anisette
1 lemon

Recipe

1 place olives in a jar and add oil and anisette.
2 using a serrated knife, cut lemon peel into one-inch wide strips and then cut each strip into 3 sprials and then add to olives.
3 squeeze juice over olives.
4 cover tightly and shake well.
5 marinate at room temperature for three days, shaking jar daily.

Peppery Pecans

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

3 tablespoons butter
2 teaspoons worcestershire sauce
1/4-1/2 teaspoon tabasco sauce
1 -2 dash pepper (i use cayenne)
2 cups pecan halves
salt (to taste)

Recipe

1 in a skillet, melt butter.
2 add worcestershire sauce, tabasco, and pepper; stir to combine.
3 add in the pecans; stir to coat.
4 spread pecans on a cookie sheet.
5 bake at 300° for 20 minutes.
6 sprinkle with salt if desired.

Kalamata Olive Dip

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

Servings: 8
1 cup pitted kalamata olive
1 pinch black pepper
1 tablespoon grated parmesan cheese
1/2 tablespoon lemon juice
1 garlic clove, peeled
3 -4 leaves fresh basil
1 cup mayonnaise

Recipe

1 rinse olives well and drain; check for and remove any remaining pits. combine olives, pepper, cheese, lemon juice, garlic and basil leaves in a food processor or blender. process until well blended.
2 add mayonnaise; pulse just until combined.

Oven Baked Rosemary Chips

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

Servings: 8
3 baking potatoes, scrubbed
nonstick olive oil flavored cooking spray (or vegetable oil spray.)
salt
dried rosemary, for sprinkling

Recipe

1 preheat oven to 350°f (425°f for crispier chips).
2 use a mandoline to slice potatoes very thin - about 1/8-inch thick.
3 spray several pans with nonstick olive oil spray.
4 arrange potatoes in a single layer on the pans.
5 spray lightly with nonstick olive oil spray.
6 bake 15 to 20 minutes till golden.
7 they may not brown at the same rate so watch and remove when golden.
8 transfer to paper towels lined pan.
9 sprinkle while still hot with salt to taste and dried rosemary .

Peppy Dip

Total Time: 1 hr 8 mins Preparation Time: 8 mins Cook Time: 1 hr

Ingredients

2 (8 ounce) packages cream cheese
6 ounces pepperoni, minis
1 (12 ounce) bottle chili sauce
3 green onions with tops, diced

Recipe

1 in a mixing bowl beat cream cheese til creamy.
2 add everything else and chill 1 hour.

Skor Chip Apple Dip

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

1 package softened cream cheese
1/2 cup brown sugar
1/2 cup sugar
1/2 teaspoon vanilla
1/2 package skor chips
5 -6 apples, sliced

Recipe

1 cream cream cheese, add sugars and vanilla until smooth.
2 add skor chips, mix in.
3 chill a couple of hours.
4 serve with sliced apples (granny smith's are one of the best) or other firm fruits.
5 really, really yummy!

Peppi's Stuffed Mushrooms

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

1 lb mushroom, large
1/4 cup ham, minced
1 tablespoon raisins, chopped
1 tablespoon pine nuts, chopped
1 tablespoon capers, chopped
2 tablespoons butter
1 garlic clove, crushed
2 tablespoons parsley, chopped, divided
1/8 teaspoon salt
1/2 cup parmesan cheese, divided

Recipe

1 preheat oven to 375 degrees.
2 remove the stems from the mushrooms and chop.
3 scrape undersides of mushrooms into bowl using the handle of a teaspoon.
4 add chopped stems, ham, raisins, pine nuts and capers.
5 melt butter in a skillet, add mushroom mixture and cook until liquid has evaporated.
6 stir in garlic, one tablespoon of the parsley, salt and pepper and 1/4 cup of parmesan.
7 stuff mushrooms with mixture and arrange in a shallow buttered pan.
8 sprinkle remaining tablespoon of parsley and remaining 1/4 cup parmesan over mushrooms and bake 20 minutes.

Skordalia-garlic Dip

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

1 cup olive oil
5 -7 cloves garlic, crushed
1/2 cup vinegar or 1/2 cup apple cider vinegar
4 cups mashed potatoes (room temperature)
2 eggs

Recipe

1 mix and blend all ingredients; until very smooth.
2 if desired add more oil and vinegar to taste.
3 also, add salt as needed.
4 chill for a few hours, and serve cold with pita breads.

Hot Mustard Dip

Total Time: 8 hrs 5 mins Preparation Time: 5 mins Cook Time: 8 hrs

Ingredients

1 cup vinegar
1 cup dry mustard
2 eggs, beaten
1/4 teaspoon salt
1 cup sugar
1 1/2 tablespoons butter

Recipe

1 mix the vinegar and mustard together with a mixer.
2 cover, and let stand overnight.
3 add beaten egs, salt, and sugar to the mixture, mixing well.
4 melt butter and then stir into mixture.
5 let cool, and it will thicken.

Maple-sweet Potato Appetizers

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

Servings: 16
1 (3/4 lb) sweet potato, peeled
1 tablespoon philadelphia light cream cheese spread
2 tablespoons maple syrup
1/8 teaspoon salt
16 ritz entertaining selections buttercrisp crackers
16 pecan halves, toasted
16 dried cranberries

Recipe

1 pierce potato with fork; place in small microwaveable bowl. microwave on high 5 minutes or until tender. mash potato with potato masher or fork until smooth.
2 add cream cheese spread, syrup and salt; mix well. spoon evenly onto crackers.
3 top each with a pecan half and cranberry. serve warm.

Italian Layered Spread

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

Servings: 6
1 (8 ounce) package cream cheese
1/2 cup parmesan cheese (you can also use a mix or romano if you like, either way is yummy)
1/3 cup pesto sauce (i used my frozen pesto-4 cubes thawed to equal 1/3 c. frozen pesto)
1 (2 ounce) jar pimientos (here is where i changed this recipe i took 1/2 a red pepper sliced thinly, seeded, then chopped fine)
2 teaspoons olive oil
1/2 cup mozzarella cheese

Recipe

1 cream the cream cheeze with 1/4 cup of parmesan cheese until well blended.
2 spread this mixture at the bottom of a 9" quiche.
3 in a small pan pour just enough oil about 2 teaspoons just so you can soften up the peppers slightly.
4 you don't want them to brown, just saute a few seconds.
5 lay and drain on a paper towel to absorb any access oil and let cool while preparing the rest.
6 layer 1/3 cup pesto*, the jar of pimentos or the red fried peppers, and 1/2 cup mozzarella cheese and the remaining 1/4 cup parmesan cheese over the cream cheese mixture.
7 bake at 350* for 15 min.
8 or until the mixture is heated through.
9 serve with crackers orsliced italian bread.
10 i found that italian toast was outstanding with it by nonni's.
11 *notice- if you want to make the recipe for the frozen pesto, you can make it and whatever you do not use for this recipe you can freeze the rest for a later recipe.
12 i find the pesto cubes are great in a pinch even for a quick tomato sauce or to liven up a sauce.
13 **youcan assemble this a day ahead, cover with plastic and heat and serve the next day as well.
14 enjoy.
15 this is so easy!

Pizzeria Dip

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

Servings: 8
1 (8 ounce) package cream cheese, softened
1 (14 ounce) jar pizza sauce
1/2 cup chopped green pepper
1/2 cup chopped onion
2 cups shredded mozzarella cheese
1 (2 1/4 ounce) can sliced ripe olives, drained

Recipe

1 spread cream cheese in bottom of a 9 inch pie plate.
2 spread pizza sauce over cream cheese.
3 sprinkle green pepper and onion over pizza sauce.
4 sprinkle mozzarella cheese and olives evenly over vegetable mixture.
5 microwave at high 7 to 8 minutes giving dish a half turn at 2 minute intervals.

Easy Raspberry Cheese Appetizer

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

8 ounces grated sharp cheddar cheese
8 ounces grated mild cheese, of choice
1/2 onion, finely chopped
3/4 cup chopped pecans
1 pinch garlic powder
1/2 teaspoon tabasco sauce
3/4 cup mayonnaise (hellmans or best foods)
raspberry preserves

Recipe

1 mix first 6 ingredients.
2 stir in mayonnaise.
3 spread on platter or large plate.
4 top with raspberry preserves.
5 serve with crackers.

Peppery Garlic Parmesan Wafers

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

12 ounces parmigiano-reggiano cheese, freshly grated
2 teaspoons minced fresh garlic
1 teaspoon black pepper, freshly ground

Recipe

1 combine all ingredients in a small bowl, stirring well.
2 sprinkle mixture into a 1-1/2" round cookie cutter on a nonstick cookie sheet.
3 repeat, placing 16 circles on each sheet.
4 bake at 350 degrees 9-10 minutes or until golden.
5 cool slightly on baking sheets.
6 remove to wire racks to cool completely.
7 repeat 5 times with remaining mixture.

Mini Loaded Red Potatoes(vegetarian)

Total Time: 30 mins Cook Time: 30 mins

Ingredients

10 small red potatoes (2-inch in diameter)
1 tablespoon olive oil
1 teaspoon salt
3 slices vegetarian bacon
5 teaspoons low-fat sour cream
10 teaspoons cheddar cheese, shredded
6 chives, finely chopped
paprika (to garnish)

Recipe

1 preheat the oven to 375*f.
2 slice off the small portion from one side of each potato to create a flat base. toss the potatoes in a bowl with the oil and salt.
3 arrange potatoes, cut side down on a baking sheet. bake 20-30 minutes, or until soft.
4 meanwhile, cook the bacon till done, then chop or crumble.
5 allow potatoes to cool slightly. slice off the top of each potato and scoop ou 1 tbls. flesh. stuff each potato with 1/2 teaspoons sour cream and 1 teaspoons cheese, then sprinkle with veggie bacon, chives and paprika. enjoy!

Plantain Chips With Mango Salsa

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

Servings: 4
2 cups diced mangoes (about 2 medium, in 1/2 inch dice)
1 scallion, thinly sliced
1 serrano chili, minced
3 tablespoons red onions, minced
1/2 cup cilantro
1/2 teaspoon garlic salt
1 lime, juice of
vegetable oil, for frying
2 plantains
kosher salt

Recipe

1 combine salsa ingredients in a small bowl. cover in plastic wrap and refrigerate until ready to use.
2 carefully remove the peel from the plantains (this is easier if you score the peel with a pairing knife first).
3 using a mandolin, thinly slice the plantains on the diagonal (the thinner the plantains are, the crunchier they will be).
4 fill a heavy pot with about 1 inch of oil. heat on med/ high heat to 360 degrees. carefully add the plantain slices and fry until crisped.
5 remove to a paper towel-lined plate. when all of the plantain chips have fried, transfer to a serving plate and serve immediately with the mango salsa.