¼ cup cooked shrimp
¼ cup finely diced celery
6 tablespoons mayonnaise
1/8 teaspoon white pepper
2 tablespoons dry bread crumbs
½ teaspoon Dijon mustard
1 cup shredded Monterey Jack cheese
28 large mushrooms
¼ cup melted butter
* Remove stems from mushrooms. Mix first 7 ingredients and fill each mushroom with 1 tablespoon of this mixture. Drizzle with butter and bake at 450˚ for about 8 minutes. Serve hot.
Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
Coronado Dip
4 boneless chicken breasts cut into 1 inch pieces
¾ cup cold water
1 package hot and spicy taco seasoning
1 tablespoon lime juice
1 tablespoon milk
8 oz cream cheese, softened
½ cup chopped tomato
Shredded cheddar cheese
Shredded Monterey Jack cheese
2 Tbsp chopped green onion
Chopped red bell pepper
Chopped black olives
* Bring chicken, water and taco seasoning to boil. Cover and simmer 25 minutes. Cool slightly. Shred chicken. Mix lime juice, milk and cream cheese. Blend well. Spread onto center of large serving plate. Top with chicken and remaining ingredients. Serve with tortilla chips.
¾ cup cold water
1 package hot and spicy taco seasoning
1 tablespoon lime juice
1 tablespoon milk
8 oz cream cheese, softened
½ cup chopped tomato
Shredded cheddar cheese
Shredded Monterey Jack cheese
2 Tbsp chopped green onion
Chopped red bell pepper
Chopped black olives
* Bring chicken, water and taco seasoning to boil. Cover and simmer 25 minutes. Cool slightly. Shred chicken. Mix lime juice, milk and cream cheese. Blend well. Spread onto center of large serving plate. Top with chicken and remaining ingredients. Serve with tortilla chips.
Southwest Chili Dip
8 oz shredded cheddar cheese
1 cup mayonnaise
4½ oz chopped black olives
4 oz chopped green chilies
¼ tsp garlic powder
3 drops Tabasco sauce
1 tomato, chopped
¼ cup chopped green onions
* Mix first 6 ingredients and spread into pie plate. Bake at 350˚ for 20 minutes. Sprinkle with tomatoes and green onions. Serve with tortilla chips.
1 cup mayonnaise
4½ oz chopped black olives
4 oz chopped green chilies
¼ tsp garlic powder
3 drops Tabasco sauce
1 tomato, chopped
¼ cup chopped green onions
* Mix first 6 ingredients and spread into pie plate. Bake at 350˚ for 20 minutes. Sprinkle with tomatoes and green onions. Serve with tortilla chips.
Reuben Appetizers
1 cup sauerkraut, drained
10 oz grated Swiss cheese
2 packages corn beef, chopped
½ cup or more Thousand Island dressing
cocktail rye bread
* Mix and heat. Do not melt cheese. Spread on cocktail rye bread and place on cookie sheet. Broil until cheese is bubbly. (May freeze before broiling.)
10 oz grated Swiss cheese
2 packages corn beef, chopped
½ cup or more Thousand Island dressing
cocktail rye bread
* Mix and heat. Do not melt cheese. Spread on cocktail rye bread and place on cookie sheet. Broil until cheese is bubbly. (May freeze before broiling.)
Spinach & Artichoke Dip
½ cup sour cream
½ cup mayonnaise
½ cup shredded parmesan cheese
½ cup mozzarella cheese, cubed
1-2 teaspoons minced garlic
1 package frozen spinach, thawed and squeezed dry
14oz Can artichokes, drained and chopped
* Mix all ingredients. Put in pie plate and bake at 325˚ 15-20 minutes or until bubbly.
½ cup mayonnaise
½ cup shredded parmesan cheese
½ cup mozzarella cheese, cubed
1-2 teaspoons minced garlic
1 package frozen spinach, thawed and squeezed dry
14oz Can artichokes, drained and chopped
* Mix all ingredients. Put in pie plate and bake at 325˚ 15-20 minutes or until bubbly.
Cinnamon Ball
8 oz cream cheese, softened
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons brown sugar
1-2 tablespoons milk
* Mix all ingredients and form into ball. Serve with store-bought gingersnaps.
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons brown sugar
1-2 tablespoons milk
* Mix all ingredients and form into ball. Serve with store-bought gingersnaps.
Maria's Dip
1 package Hormel sausage links
2 cans diced tomatoes
2-8oz packages cream cheese
1 jar pimentos
Diced green pepper
Chopped green onions
16 oz sour cream
* Cut sausages into bite size pieces and brown. Drain on paper towels and put in crock-pot. Add tomatoes, cream cheese and pimentos. Melt down. Then add green pepper and green onions. Add sour cream just before serving.
2 cans diced tomatoes
2-8oz packages cream cheese
1 jar pimentos
Diced green pepper
Chopped green onions
16 oz sour cream
* Cut sausages into bite size pieces and brown. Drain on paper towels and put in crock-pot. Add tomatoes, cream cheese and pimentos. Melt down. Then add green pepper and green onions. Add sour cream just before serving.
Japanese Chicken Wings
3 pounds chicken wings
1 beaten egg
1 cup flour
1 cup butter
3 tablespoons soy sauce
1 cup sugar
½ cup white vinegar
½ teaspoon salt
* Cut wings in half. Dip in beaten egg and then in flour. Fry in butter until deep brown and crisp. Put in shallow roasting pan. Make sauce out of remaining ingredients and pour over wings. Bake at 350˚ for 1-½ hours. Spoon sauce over wings during cooking.
1 beaten egg
1 cup flour
1 cup butter
3 tablespoons soy sauce
1 cup sugar
½ cup white vinegar
½ teaspoon salt
* Cut wings in half. Dip in beaten egg and then in flour. Fry in butter until deep brown and crisp. Put in shallow roasting pan. Make sauce out of remaining ingredients and pour over wings. Bake at 350˚ for 1-½ hours. Spoon sauce over wings during cooking.
Chili Dip
1 pound Velveeta cheese
2 cans Hormel chili without beans
4 oz can diced green chilies
1 medium chopped onion
* Mix in crock pot until cheese is melted. Keep warm on low and serve with tortilla chips
2 cans Hormel chili without beans
4 oz can diced green chilies
1 medium chopped onion
* Mix in crock pot until cheese is melted. Keep warm on low and serve with tortilla chips
Buffalo Chicken Dip
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
¾ cup pepper sauce, such as Frank’s Red Hot
1 ½ cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
*Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
¾ cup pepper sauce, such as Frank’s Red Hot
1 ½ cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers
*Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
Vegetable Pizza
1 can crescent rolls
8 oz softened cream cheese
½ package dry ranch dressing mix
¼ cup Miracle Whip
broccoli
cauliflower
black olives
shredded cheddar cheese
bacon, fried and crumbled
* Press crescent roll into jelly roll pan and bake at 375˚ for 10 minutes. Cool. Mix cream cheese, ranch dressing mix and Miracle Whip. Spread over top of cooled crust. Cut into squares and top with remaining ingredients.
8 oz softened cream cheese
½ package dry ranch dressing mix
¼ cup Miracle Whip
broccoli
cauliflower
black olives
shredded cheddar cheese
bacon, fried and crumbled
* Press crescent roll into jelly roll pan and bake at 375˚ for 10 minutes. Cool. Mix cream cheese, ranch dressing mix and Miracle Whip. Spread over top of cooled crust. Cut into squares and top with remaining ingredients.
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