Recipe: Appetizer Recipes (22)

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04-14-2000 - 22 Appetizer Recipes

sugar/spiceTX (07:03:06) : CREAM CHEESE BALL - TG

3-8 oz. pkgs. cream cheese
1 lg. can of Spam
1 t. dried dill weed
2 T. minced onion

Combine all ingredients and form into a ball. Roll in pecans and chill.

sugar/spiceTX (07:03:06) : CREAM CHEESE BALL

16 oz. cream cheese
2 c. chopped pecans
2 t. chopped onion
1 t. seasoning salt
8 1-2 oz. crushed pineapple, well drained
1/4 c. chopped green olives

Form all ingredients into a ball pecans. Chill. sugar/spiceTX (07:03:06) : Pineapple Cheese Ball

16 ounces cream cheese (can use low fat)
1/4 cup chopped green bell pepper
2 tablespoons chopped onion
1/2 teaspoon salt
1 (8 1/2 ounce) crushed pineapple, drained
2 cups chopped pecans or walnuts

Mix together all ingredients except nuts. Chill, then form into a ball. Roll
in chopped nuts. Chill until ready to serve.
TKL.fan (12:53:14) :

sugar/spiceTX (07:03:06) : Cheese Ball

2 (8 oz.) packages cream cheese
1 pkg. Hidden Valley Ranch Salad dressing Mix
1 cup cheddar cheese

Mix above together (use hands to mix) and roll in REAL bacon
pieces (found near the salad dressing in stores. Serve on a plate
wth crackers. EASY

sugar/spiceTX (07:03:06) : CHEESE BALL

8 oz. cream cheese
4. oz. cheddar cheese, grated
4 oz. Bleu cheese, crumbled
1 T. Worcestershire sauce
2-3 T. minced onion

Mix together and form into a ball. Chill.
Kathy Givler Branscum

sugar/spiceTX (06:53:06) : CUCUMER SANDWICH FILLING

2-3 oz. pkgs. cream cheese
1 medium cucumber
1 small onion
1 T. cream

Peel cucumber and onion and place in blender. Blend until liquefied. Strain off all liquid and discard. Add remaining ingredients and blend well. This will spread about 20 3" sandwiches.

sugar/spiceTX (06:53:06) : PECAN-BACON CHEESE SPREAD

1/2 c. pecans, finely chopped
2 strips bacon crumbled
1 c. mayonnaise
1/2 t. seasoning salt
I c. grated cheddar cheese
1 T. green onion, chopped

Combine all ingredients and chill several hours before making sandwiches. Will spread about 7 or 8 sandwiches the size of a slice of bread.

sugar/spiceTX (06:53:06) : HONEY MUSTARD SANDWICH FILLING

8 oz. cream cheese
4 T. Honey Mustard Salad dressing

Combine ingredients and spread on raisin bread

Sue,.MA (06:49:56) : MUSHROOM CROUSTADES

2 tablespoons butter
18 slices thinly sliced white bread

4 tablespoons butter
3 tablespoons finely chopped scallions
1/2 pound fresh mushrooms -- chopped fine
2 tablespoons flour
1/2 pint heavy cream
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup parsley (1 T dried)
1/3 cup fresh chives (1 1/2 t dried)
1/2 teaspoon lemon juice

Topping: 2T parmesan cheese, 1 T butter cut in tiny pieces.
Croustades: heat oven to 400. butter inside of 18 2" muffin cups. cut 3# circle from each bread slice and press circle into cup snugly. Bake for 10" until golden bread and remove to cool.
Filling: Melt 4 T butter. Add onions, cook 3 min, stirring often. Add mushrooms, increase heat and cook 8-10 min until water cooks out. Remove from heat, sprinkle flour over mushrooms and stir in. return to stove gradually stir in cream and cook, stirring constantly until mixture thickens and simmers for 2-3 minutes. Remove from heat, stir in salt, cayenne, parsley, chives and lemon juice.
ASSEMBLY: Put croustades on baking sheet and fill each with heaping T of mushroom filling -- sprinkle with parmesan and dot with butter. Bake 10 min until heated at 350. NOTE: Croustades can be made ahead and frozen. Filling will keep refrigerated for 1-2 days.

Sue,.MA (06:48:37) : MINI BLINS

36 slices white bread flour
8 ounces whipped cream cheese
2 1/2 sticks margarine
cinnamon and sugar

Remove crusts, roll thin and cut each bread in 1/2. spread with cream cheese and roll up. dip in melted butter, sugar and cinnamon and freeze. when ready to serve, take out of freezer, place on cookie sheet and brown in 350 oven for 15-20 minutes or until brown.

Sue,.MA (06:47:02) : CHINESE KNISHES

1/2 pound hamburger
1 cup bean sprouts
1/2 cup water chestnuts -- sliced
2 tablespoons chopped onion
1 envelope Lipton beef and mushroom soup
2 packages crescent rolls

Brown hamburger in margarine. Add other ingredients. Place top of mixture on 1/2 crescent roll. Pinch tops together. Bake on greased cookie sheet for 15 minutes at 375.

KellyWA (03:26:39) : HOLIDAY SPICED WALNUTS

1/2 c. packed brown sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. allspice
1/8 tsp. each, nutmeg, and cloves
1 1/2 c. walnuts ( I mix in pecans, hazel nuts, black walnuts, butternuts)

Combine all ingredients except nuts with 1 1/2 tablespoon water in a 2 quart glass bowl. Microwave on High for 3 minutes, stir occasionally. Stir in walnuts until well coated. Microwave on High 5 minutes, or until syrup hardens slightly. Spoon onto waxed paper to coat. NOTE: Microwaves vary in powder so watch carefully.

KellyWA (03:24:01) : SPICED NUTS

1 c. sugar
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
6 tbsp. water
2 c. nuts

Boil mixture until it forms a ball; add nuts. Remove from heat and stir until they glaze. Pour on waxed paper and break apart when cool. (Again half toasted nuts make the result even tastier.)

KellyWA (03:23:20) : SUGAR AND SPICE NUTS

3 c. mixed nuts (1 c. each of walnuts, pecans, almond)
1 egg white
1 tbsp. orange juice
2/3 c. sugar
1 tbsp. grated orange peel
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1/4 tsp. salt

Heat oven to 275 degrees. Mix ingredients together all except nuts. Toss mixture with nuts, coating well. Pour onto greased cookie sheet. Spread out so they don't touch. Stir every 15 minutes cooking for 45 to 55 minutes until brown. Store in air tight container.

KellyWA (03:21:36) : SUGAR AND SPICE NUTS

3 c. mixed nuts (1 c. each of walnuts, pecans, almond)
1 egg white
1 tbsp. orange juice
2/3 c. sugar
1 tbsp. grated orange peel
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. allspice
1/4 tsp. salt

Heat oven to 275 degrees. Mix ingredients together all except nuts. Toss mixture with nuts, coating well. Pour onto greased cookie sheet. Spread out so they don't touch. Stir every 15 minutes cooking for 45 to 55 minutes until brown. Store in air tight container.

KellyWA (03:19:19) : SPICED NUTS

1/2 c. sugar
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
2 tbsp. water
1/2 lb. nuts

Mix together sugar, salt, spices and water. Boil to soft ball stage (138 degrees). Add nuts, remove from heat and stir until all turns to sugar. Pour onto platter or waxed paper. When cool, break apart.

KellyWA (03:17:42) : CAJUN-HONEY SPICED NUTS

4 c. mixed nuts
1/4 c. honey
1 tbsp. margarine
3 tbsp. Cajun spice mix

Melt honey and margarine together in large microwave dish (a microwave popcorn popper is perfect) on HIGH for 1 minute. Stir in spice mix, then stir in nuts until well mixed. Cook on high for 7 minutes, stirring after each 2 minutes and at end of cooking time.

Spread out in 9x15 inch pan to cool, stirring to break apart. Store tightly covered.

KellyWA (12:07:15) : SURPRISE CHEESE PUFFS

Yield: 50 servings

1/2 c Butter
2 c Grated sharp cheese
1/2 ts Salt
1 ts Paprika
1 dash Cayenne or red pepper
1 c Sifted flour
50 small Stuffed green olives.

(Can also use black olives, nuts, craisins etc in place of stuffed green olives)

Allow butter to soften; blend with cheese, salt, paprika and cayenne. Stir in flour, mixing well. Mold 1 tsp of this mixture around each olive, covering it completely. Arrange on a baking sheet and chill until firm. Bake in 400 oven for 15 minutes. Serve hot.

Makes 50 puffs.

**NOTE** These puffs are so easy to serve at parties as they may be made in advance, frozen on a baking sheet to keep round and stored in a plastic bag in the freezer. Bake as needed.

Mary (10:33:48) : Pepperoni Pizza Dip

Beat together:
1 (8 oz.) pkg. cream cheese, softened
1/2 c. dairy sour cream
1 tsp. dried oregano, crushed
1/8 tsp. garlic powder
1/8 tsp. crushed red pepper flakes (optional)

Spread evenly in a quiche or pie dish.
Spread over top:
1/2 c. pizza sauce

Sprinkle with:
1/2 c. chopped pepperoni
1/4 c. sliced green onion
1/4 c. chopped green pepper

Bake in 350F oven for 10 minutes.
Top with:
1/2 c. shredded mozzarella cheese

Bake 5 minutes longer, or until heated through and cheese is melted.

Serve with:

Sweet pepper strips, broccoli flowerets, crackers

Mary (10:33:07) : Tater Tot Pizza Pie

6 cups Ore-Ida Tater Tots
3/4 pound lean ground beef
3/4 cup chopped green pepper, divided
1/2 cup Ore-Ida Chopped Onions
1 jar (14 ounces) prepared pizza sauce OR 2 cups spaghetti sauce
1 can (4 ounces) sliced mushrooms, drained
1 package (3 ounces) sliced pepperoni, cut in half
1 cup shredded Colby-jack cheese, divided
1 can (2 1/4 ounces) sliced ripe olives, drained

Place 3 cups Tater Tots in a greased 10-in. pie plate. Bake at 450 degrees for
15 minutes.
Meanwhile, in a large skillet, brown beef with 1/2 cup peppers and onions;
drain.
Stir in sauce, mushrooms and pepperoni; cook about 2 minutes or until hot.

Spoon over hot Tater Tots. Sprinkle with 3/4 cup cheese. Top with remaining
Tater Tots, arranging in a circular fashion.

Bake an additional 15-20 minutes or until Tater Tots are crisp. Top with
remaining cheese, pepper and olives.

Let stand 5 minutes before serving.

Mary (10:29:05) : Crabmeat Canapes

6 English muffins, split
1 jar Kraft Old English cheese spread
1 (7 oz.) can crabmeat (or can use 1 pkg. Imitation crabmeat, chopped)
1 stick margarine, softened
1 1/2 tsp. mayonnaise
1/2 tsp. season salt
1/2 tsp. garlic salt

Mix all ingredients well (except English muffins) and spread on muffins. Cut muffins into fourths. May freeze at this point. When ready to serve, put under broiler until bubbly. Serve immediately. Makes 48 appetizers.

Personal Note: They make excellent shower appetizers. They are very tasty and so easy. If you want to make them up ahead of time, follow the directions. Then place on a baking sheet in the freezer until frozen. You may then transfer them to ziploc bags for storage. Just pull out however many you need at a time.

Mary (10:26:42) : Crab Rangoon

Ingredients
1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese). Amount based on how "cheesy" you prefer.
6 ounces crab meat, drained and flaked
2 green onions including tops, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon light soy sauce
1 package (48 count) won ton skins vegetable spray coating

Preparation
Filling: In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended.
To prevent won ton skins from drying out, prepare one or two rangoon at a time. Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating.
Arrange rangoon on sheet and lightly spray to coat. Bake in 425 Fahrenheit degree oven for 12 to 15 minutes, or until golden brown. Serve hot with sweet-sour sauce or mustard sauce.

Makes about 48 appetizers. Rangoon can also be fried in oil.