Thursday, December 16, 2010

The Holiday Hunt. (THIS INVOLVES YOU!)

Hi Friends!

I am on the hunt for some new and exciting appetizer recipes. The holiday season is filled with different traditions in our family that calls for lots of "snacky" foods (my favorite kind!!). I have found a few new recipes that look pretty tasty, but what I really want to know is what is YOUR favorite appetizer?

Please share your favorite appetizer recipes (the tried and true crowd pleasers!) with me in the comment section. I will choose a few that spark my interest, prepare them over the next few weeks and then review them on the blog .... so you better bring your A game! :)

AND....

I will poll my family and the winner of the BEST appetizer will win a very special surprise.


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My very favorite frrrrrozen hot chocolate from Serendipity 3 in New York City!!

This gift set includes a Serendipity goblet, 2 six-ounce packets, a special spoon and 2 straws.

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You'll be able to have this in your very own home - you'll even get the cute goblet! So perfect! And soooo delightful.

Enter as many recipes as you'd like! I'm so excited!

Ready - set - GO!

89 comments:

  1. I am excited to share with you some of my favorite recipes.

    Asparagus Roll-Ups

    24 Slices Sandwich Bread
    ½ Cup Softened butter
    1 8 oz. softened cream cheese pack
    4 oz softened blue cheese
    24 Spears fresh asparagus, parboiled or frozen asparagus, partially cooked and well drained
    ½ Cup Melted butter
    Trim crusts from bread slices. Flatten each slice with rolling pin. Mix softened butter with cheeses. Spread cheese mixture on each bread slice and top with an asparagus spear. Roll bread around the asparagus, and dip in melted butter. Cut each roll into fourths and freeze. When ready to serve, bake in a preheated 400 degree oven for 15 minutes.

    ReplyDelete
  2. This recipe is must for a party around new years. You know black-eye peas bring you luck (that's my story and I am sticking to it!).
    Black-Eyed Pea Dip

    3 cans Black Eyed Peas Drained
    2-5 Jalapeno peppers and seeds.
    1 Tbsp. pepper juice
    1 Medium Onion, chopped fine
    1 stick butter
    ½ lb. sharp cheddar cheese, grated
    Blend the first four ingredients in food processor with steel blade. Pour pea mixture and last two ingredients into pot and simmer on the stove very low. Stir continuously until cheese melts. Pour into serving dish and serve hot with crackers.

    ReplyDelete
  3. This dip is to simply delicious. I substitute any sweet 0nion for vidalia when they are out of season.

    Vidalia Onion Dip

    3 Large Vidalia Onions, Chopped coarsely
    1 garlic clove, minced
    2 Tbs. Butter
    2 Cups Shredded Swiss cheese
    1 Cup Mayonaise
    2 Tsp Tabasco Sauce
    Paprika for garnish
    Assorted Crackers
    Saute onions and garlic in butter until tender. Remove from heat, stir in cheese, mayonnaise and Tabasco. Pour into a 1 ½ quart casserole dish. Bake at 375 degrees 20 to 30 minutes. Remove from the oven and sprinkle with paprika. Serve with warm crackers.

    ReplyDelete
  4. This gets made and devoured year after year in our family. I usually double or triple the recipe.

    Sausage Dip
    1 lb. sausage (mild, spicy, any flavor)
    1 block cream cheese
    1 can Rotel, drained

    Cook the sausage and drain. Mix the sausage, cheese, and Rotel together. Bake at 350 until bubbly. Serve with tortilla chips.

    ReplyDelete
  5. Buffalo Chicken Dip

    Ingredients:
    2 bone-in chicken breast halves
    1 teaspoon olive oil
    1 stalk celery, finely diced
    1 8 oz. package reduced-fat cream cheese
    3/4 cup blue cheese dressing
    3/4 cup reduced fat ranch dressing
    1/3 cup hot sauce (we use Louisiana hot sauce)
    1 cup shredded colby-jack cheese

    Directions:
    1. Place chicken breasts in a large saucepan; cover with water. Boil until cooked through, about 20 minutes. Remove from water and cool. Pull meat from bones and skin. Shred meat and reserve.

    2. Preheat oven to 350 degrees F

    3. Heat olive oil in a large skillet. Stir in celery; cook until soft. Mix in the cream cheese, blue cheese dressing, and ranch dressing. Cook and stir until smooth and creamy. Stir in the shredded chicken and hot sauce. Spoon mixture into an 8x8 baking dish. Sprinkle with the shredded cheese.

    4. Bake uncovered in preheated oven until golden and bubbly, about 30 minutes

    ReplyDelete
  6. Spinach Dip

    Ingredients:
    1 6 oz. jar of artichoke hearts
    1 package (9-11 oz) of frozen creamed spinach, thawed. (Must get creamed or it won't come out right!)
    1/4 cup mayonnaise
    1/4 cup sour cream
    1 small clove of garlic, pressed
    1/2 cup parmesan cheese, grated
    Diced red bell pepper

    Directions:
    1. Preheat oven to 375 degrees F

    2. Chop artichokes and add spinach, mayo and sour cream; stir.

    3. Press garlic into mixture and add grated parmesan cheese. Mix well and put into a small baker dish.

    4. Bake uncovered 20-25 minutes or until heated through.

    5. Garnish with bell pepper and serve with tortilla chips and fresh veggies.

    ReplyDelete
  7. This is one I make every year:
    Thawed frozen pie crust
    Eggs
    Loose sausage
    Milk
    Poultry seasoning
    shredded cheese (usually cheddar)

    Cut out rounds of the pie crust with a biscuit cutter or glass and put into mini muffin pan.

    Cook sausage. Put about a 1/2 teaspoon in each crust.

    Combine about 4 eggs, a dash of milk, two or three shakes of poultry seasoning (maybe some pepper or other turkey spices) in a dish. Combine with fork.

    Fill crusts with egg mixture.

    Cook at 350 until the egg is set (about 10 minutes). Then top with cheese and put back in the oven until cheese is melted (about 3-5 more minutes).

    ReplyDelete
  8. My easiest app:
    Italian bread
    Brie or Port Salut Cheese
    Fig Spread

    Cut bread. Add cheese. Put in oven until cheese is melted. Top with fig spread.

    (Can also skip the oven step)

    ReplyDelete
  9. Italian Appetizer Bites

    Ingredients:
    2 packages (8 oz.) refrigerated crescent rolls
    1/2 pound sliced deli salami
    1/2 pound sliced provolone cheese
    1/2 pound sliced boiled deli ham
    7 eggs
    1 cup grated parmesan cheese
    2 jars (12 oz. each) roasted red peppers, drained

    Directions:
    1. Heat over to 350 degrees F. Coat a 13x9x2 glass baking dish with nonstick cooking spray. Unroll 1 package of the crescent rolls and use dough to line the bottom of prepared baking dish. Pinch seams together with fingers.

    2. Cover rolls with half of the salami, provolone and ham. Lightly beat together 6 of the eggs and the parmesan; pour half evenly over the top. Top with half of the roasted red peppers. Repeat layering with remaining salami, cheese, ham, egg mixture and peppers. Top with remaining package of crescent rolls.

    3. Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350 for 45 minutes. Uncover and bake 15 more minutes. Cool for 1 hour; cut into 32 squares and serve.

    ReplyDelete
  10. Chicken Cheese Ball (sounds weird, but the results are amazing!)

    2 8oz pkgs of cream cheese, softened
    1 dry ranch pkt
    1 lg can chunk chicken breast, drained

    chop chicken, mix all ingredients together. form into a ball. Refrigerate. Serve with crackers :)

    you can also put chopped pecans around it to dress it up.

    ReplyDelete
  11. A Special One:

    Fried Green Tomatoes with Shrimp Remoulade
    Serve with Shrimp Remoulade

    4 green tomatoes

    1½ cups oil

    1 cup all-purpose flour

    1 tablespoon basil, finely chopped

    2 tablespoons grated Parmesan cheese

    1 teaspoon oregano, crushed

    Salt, freshly grated black pepper and cayenne pepper

    1 cup milk

    1 egg, beaten

    1 cup water

    Crystal or Tabasco Hot Sauce, to taste

    Shrimp Remoulade sauce

    3 tablespoons chopped chives

    Heat the oil in a cast-iron skillet until hot but not smoking, about 350°F. Slice the tomatoes about ⅜" thick and pat them dry with paper towels.

    Season the flour with salt, pepper and cayenne. Add the Parmesan, oregano and basil to the bread crumbs and mix thoroughly.

    Mix the milk, egg and water, and combine with a wire whisk to make an egg wash. Season the egg wash with salt, pepper and hot sauce.

    Using the classic 3-step method, dredge the tomato slices in flour (tap excess from slices), then dip in the egg wash, then coat thoroughly with the bread crumbs.

    Pan-fry the tomatoes, being careful not to crowd the pan, until golden brown on each side (do in batches if necessary). Drain them well on several layers of paper towels.

    For each serving, place about 3 slices of tomato, then top with the shrimp remoulade. Garnish with chopped chives and serve immediately.

    ReplyDelete
  12. The buffalo chicken posted above is a favorite in our house, too. My easy, easy go-to recipe is from Kelly's Korner.

    1 pkg. frozen spinach
    1 pkg. cream cheese
    8 oz. Monterrey Jack
    6 oz. Parmesan (I use the shaved kind)
    1 can rotel
    Wheat thins or chips for dipping

    1. Cook spinach in microwave according to package directions. Blot extra water when cooked.
    2. Add all cheeses into bowl with spinach and microwave in 2 min. increments, stirring in between. Microwave until cheese is completely melted.
    3. Stir in Rotel and serve with chips or crackers.

    It's SO good!

    ReplyDelete
  13. Bacon Wrapped Oysters on a Stick:
    1 gallon peanut oil
    1 pint shucked oysters
    4 cups all-purpose flour, divided
    1 egg
    1 bottle beer
    1-ounce hot sauce
    Slap Ya Mama (or other spicy seasoning)
    1-ounce spicy mustard
    1 tablespoon Old Bay (or other seafood seasoning)
    10 slices bacon, halved
    6 bamboo skewers, soaked in water for 30 minutes

    In a deep-fryer or heavy-bottomed pot, heat the oil to 350 degrees F.

    Put 2 cups of the flour in a shallow pan. Add the oysters and turn to coat. Mix the egg, beer, hot sauce, mustard and seasoning in a bowl. Dip the oysters in the beer wash. Lightly flour again in the remaining 2 cups flour in a second shallow pan. Wrap the oysters in bacon and thread onto skewers.

    Fry the oysters, 1 at a time, in the oil until they float to the top. Remove them from the oil to a serving platter and serve immediately.

    OR instead of frying, wrap in foil and put on the grill! Done with the bacon is crispy. (Sadly I believe that it's about two beers, but I have never timed it)

    ReplyDelete
  14. Loving the idea of this...

    http://thepioneerwoman.com/tasty-kitchen/recipes/appetizers-and-snacks/buffalo-chicken-dip-9/

    Also love artichoke hearts, cut up with parmesan, and whatever seasonings you want (I love oregano/garlic) layered in phyllo dough with butter and then sprinklings of lemon juice to cut the richness. bake until golden.

    Plus, my personal favorite: easy to make deliciousness is sliced water chestnuts topped with a chunk of canned pineapple, wrapped in bacon stuck together with a toothpick and baked at 400 till bacon is cooked!

    ReplyDelete
  15. Bacon Wrapped Lil Smokies

    1 Package of Bacon
    1 Package of Lil Smokies
    Brown Sugar
    Toothpicks

    Cut the bacon into 3rds. Wrap each Lil Smoky with a small piece of bacon and secure with a toothpick. Place them in a pyrex pan (yes they should be crowded). Sprinkle brown sugar over the top of them. Bake at 350 for 1 hour or until bacon is done.
    Sometimes we pull them out with 15 mins to go and drain the grease, then put them back in the oven to crisp up the bacon.

    They are to die for.

    Penny

    ReplyDelete
  16. Corn Dip

    2 cans (12 oz.) of Fiesta corn, drained
    1 can of diced green chiles
    1 (12 oz.) sour cream (I use lowfat)
    10 oz. of sharp cheddar cheese
    green onions, chopped (optional)

    Directions:
    In a bowl, combine corn, green chiles, sour cream, cheese, and onions. Stir gently until combined. Sprinkle in a bit of Tony's (which is what I always use since I'm from New Orleans), or if you don't have any, add salt and pepper to taste. Serve immediately if desired, but if you have time, let corn dip refrigerate for at least an hour to chill and allow the flavors to meld!

    Serve with Frito's or tortilla chips.

    Love LOVE this! Check out more at my cooking site: www.kitchen-ette.blogspot.com

    ReplyDelete
  17. Whitney, if you try this, I think it may change your life!!! j/k! This is an instant favorite and what everyone wants me to bring when I go to showers/parties, etc. It's worth a try!

    Fruit Salsa

    1 carton of fresh strawberries
    2 Granny Smith apples
    2 kiwi
    2 tablespoons of apple jelly
    2 tablespoons of brown sugar

    Puree cleaned and trimmed strawberries, apples (leave the skin on for the pretty green color), and kiwi in a food processor (or, if you don't have one, chop the fruit into tiny pieces). Combine the fruit and add the jelly and sugar. If time allows, refrigerate the salsa for a while and the consistency will thicken up nicely.

    Serve with cinnamon-raisin bagel or pita chips. Or,if you're interested, you can make homemade cinnamon-sugar tortilla chips. (A messy, but yummy, project!)

    This recipe is doubled very easily and keeps great in the refrigerator for a few days. It is so refreshing! Also, feel free to substitute or add other fruits to the concoction. My friend Amy couldn't use the kiwi because her niece is deathly allergic, so she substituted pineapple and said it was delicious. I think I might add that to mine next time I make it.

    www.kitchen-ette.blogspot.com

    ReplyDelete
  18. I've found a BLT Dip to be a crowd favorite anywhere I take it. It's quick and easy.

    BLT Dip
    -2 cups mayo
    -2 cups sour cream
    -chopped green onions
    -cherry tomatoes (I like to cute mine in half. I use about 1/2 of the plastic container they come in.)
    -2 packets of real bacon pieces (I like to use 1 packet of bacon bits & 1 packet of bacon pieces)

    Stir together and place in fridge until it's ready to serve. Serve with Ritz crackers.

    ReplyDelete
  19. This stuffed mushroom recipe is amazing: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=461515

    It's a vegan recipe, but I always make it with real cheese and I substitute vegetable oil for the coconut oil.

    I've actually been invited to parties JUST so I'd bring these. No lie.

    ReplyDelete
  20. Bacon Wrapped Pineapple
    * 1 pound Bacon
    * 1 can Chunked Pineapple (large Chunks) or fresh (use fresh!)
    * ½ cups Brown Sugar

    Preparation Instructions

    Set your oven to 375F.

    Cut the pound of bacon in half. Put the brown sugar in a shallow bowl. Take a half a slice of bacon and dredge it through the brown sugar. Put a chunk of pineapple on one end of the bacon slice and roll up. Secure with a toothpick.

    Put a cookie cooling rack into a foil-lined jelly roll pan. Lay the bacon pineapple bundles onto the rack.

    Bake for at least 25 minutes, or until the bacon looks brown and crispy. Sometimes I pop them under the broiler for the last few minutes just to get them really crisp. But watch out – the sugar will burn!

    Try to wait for them to cool slighty – only because the tasty goodness will burn your lips if it’s too hot! Enjoy.

    ReplyDelete
  21. This one is the perfect combination- very easy and delicious!

    Caramel Toffee Cream Cheese Dip

    16 oz. whipped cream cheese
    1 jar caramel sundae topping
    1 bag of Heath toffee bits (found in the baking aisle)

    Spread a thin layer of cream cheese in the bottom of a shallow dish.
    Spread caramel sauce over cream cheese.
    Sprinkle toffee bits all over the top.
    Serve with apple slices.

    It's like a caramel apple. I have never served this where I did not get rave reviews, and it is seriously a 10 minute preparation. You can serve with red and green apples at Christmas to make it festive- just place around the side of the dish and put the rest in a bowl. MMM!

    ReplyDelete
  22. I have a great and easy bruschetta recipe:
    Recipe:

    Chop 8-10 roma tomatoes and put them in a bowl

    Create the Good Seasons Zesty Italian Dressing according to the directions on the packet. (I use a Good Seasons Cruet that I bought on the salad dressing aisle.) As a side note, I also make my dressing with the low-fat directions on the packet. It basically is substituting half of the oil with water.

    In the cruet add about 2-4 tablespoons of parmesan cheese.

    Pour over the tomatoes and top with more grated parmesan. I usually use most of the dressing, but probably have enough left over for two small side salads.

    ReplyDelete
  23. Sweet Pepper Jelly & Cream Cheese Spread

    2 pkgs. cream cheese
    1 jar sweet red pepper jelly

    Open cream cheese carefully and place “blocks” of cream cheese side by side on a plate.
    Warm jelly in microwave until it is runny.
    Spread over cream cheese.
    This spread is best served at room temperature and with some Wheat Thins or Triscuits.

    ReplyDelete
  24. This tastes just like a buffalo wing but without all the work! Mmm!

    Buffalo Chicken Ranch Dip
    Ingredients

    * 2 (10 ounce) cans chunk chicken, drained (I used a bit more)
    * 2 (8 ounce) packages cream cheese, softened
    * 1 cup Ranch dressing
    * 3/4 cup pepper sauce (such as Frank's Red Hot) (I used more -- to taste)
    * 1 1/2 cups shredded Cheddar cheese

    Directions
    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 or chips.

    ReplyDelete
  25. Whitney, this recipe is SOOOO easy and REALLY good!!!

    Pancetta Crisps w/ Goat Cheese & Pear

    http://www.epicurious.com/recipes/food/views/Pancetta-Crisps-with-Goat-Cheese-and-Pear-231265

    ReplyDelete
  26. MUDDY BUDDIES:

    I've made these for my dad to bring into his work for their weekly potlucks year after year. Occasionally, I'll make something else for him more complex and fancy, but everyone always asks when the muddy buddies will come back!

    9 cups of Chex
    1 cup semisweet chocolate chips
    1/2 cup peanut butter (smooth)
    1/4 cup butter
    1 teaspoon vanilla
    1 1/2 cups powdered sugar

    1. Into large bowl, measure cereal; set aside.

    2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

    3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

    ReplyDelete
  27. Spicy raspberry dip

    Take a jar of raspberry preserves and heat it on the stove until "liquidy"

    Add in a finely chopped jalapeno (I keep the seeds in, but you could certainly leave them out). Let the flavors meld together over the heat for a minute or 2.

    Take the mixture off the heat and let cool slightly.

    Pour over a block of cream cheese and serve with crackers. (My favorite are triscuts because the yummy raspberry sauce gets into all the cracks!!!)

    Hope you enjoy!!!

    ReplyDelete
  28. I made these for my Dad's Christmas party and they were a hit.

    Sausage Wontons

    1 lb sausage
    1 C ranch dressing
    1 1/2 C monterey jack cheese, grated
    1 1/2 C cheddar cheese, grated
    1 package wonton wrappers

    Brown sausage, drain. Place in bowl with cheeses and dressing. Spray the bottoms of mini-muffin pan. Place 1 wonton in the bottom of each tin. Gently push down so the corners of the wonton are standing straight up creating space for the filling. Drop a small amount of filling into each wonton. There should be enough filling to fill 2 mini-muffin pans. Bake at 350 degrees for about 10 minutes or until the wontons are golden brown. Serve warm.

    ReplyDelete
  29. I don't know what this is called but it's so easy and yummy.

    Club Crackers
    shrimp for shrimp cocktail, thaw if frozen
    cream cheese
    cocktail sauce.

    Place crackers on plate. Slice cream cheese and place on cracker. I use the shrimp from the frozen food section that is already cooked. If tail is still on remove. Place shrimp on top of cream cheese then dot with your favorite cocktail sauce.

    ReplyDelete
  30. My family (and now my friends - as I've made it for many occasions) love the following dip recipe:

    2 - boxes of cream cheese
    1 - jar of dried beef (it's usually in the same aisle as the spam and comes in a little glass jar)
    Onion (usually 1/2 of an onion is good)
    Milk to taste

    Soften the cream cheese. In a food processor dice the dried beef and onion until the chunks are fine. Then add in the softened cream cheese and a little milk (to make it less thick). Mix until blended. You can add more milk to make the dip more runny or leave it kind of thick.

    Serve with Fritos (or anything really).

    ReplyDelete
  31. What a FUN giveaway!

    Someone already used my rotel, sausage, and velveeta recipe (so good!), so I'll go with another favorite....

    Pesto Dip:

    1 jar of pesto
    1 package of feta cheese
    1 block of cream cheese

    Mix all together, refrigerate for a few hours, and then serve with pita chips. So easy, but so yummy! People always love it and are shocked when I tell them it's just 3 ingredients.


    We're having a new years party this year...I'll have to come back and read through the comments when I'm planning my menu next week!

    ReplyDelete
  32. I've been making these risotto cakes for Christmas Eve for the past 2 years and will be making them again this year. They are so good and creamy. Everyone loves them.

    http://myitaliangrandmother.blogspot.com/2008/12/fontina-risotto-cakes.html

    ReplyDelete
  33. I've made this recipe for my family growing up. My dad always asked me to make it. Now I make it for my little family.

    3 cans of the SMALL buttermilk biscuits
    1/2 cup of sugar
    1 tsp of cinnamon
    1 cup of firmly packed brown sugar
    1/2 cup of butter

    Preheat your oven to 350

    Melt the butter in a saucepan on low heat. Then add the brown sugar. Allow to simmer, stirring occasionally.

    While the butter/brown sugar mix is on the stove, add the sugar and cinnamon to a 1 gallon ziplock baggie.

    Cut the biscuits into quarters and add them to the baggie a bit at a time. Shake the bag to coat the biscuits.

    Once you've coated them all, get your bundt pan and alternate adding the biscuit pieces and pouring a bit of your sauce over them. Continue till you've added all the biscuit pieces to your pan and pour any remaining sauce over it.

    Cook for 30-40 minutes. Allow to cool for 10 minutes and then flip the bread onto a plate. (this is the most difficult part for me!! :) )

    I strongly encourage you to eat this warm! It's still yummy reheated later but you'll be cheating yourself if you don't have some fresh out of the oven!

    ReplyDelete
  34. Sausage and Cheese Balls

    2 cups Bisquick
    1 lb Sausage (Jimmy Dean- Sage...YUM!)
    10 oz grated cheddar cheese

    Mix together. Using your hands works best. Roll into golf ball sized balls.

    Bake at 350 for 20 minutes

    ReplyDelete
  35. Mini Cheesecake Tarts

    12 Nilla Wafer Cookies
    2 8oz cream cheese (soften)
    3/4 cup sugar
    2 T flour
    1/4 t baking powder
    1 T lemon juice
    2 eggs
    1.5 t vanilla

    cupcake liners

    optional toppings:
    canned pie toppings
    fresh fruit

    Preheat oven 375.
    With electric mixer, beat cream cheese and sugar. Add in flour and baking powder and beat to combine. Then add eggs, lemon juice, and vanilla. Mix well.

    Fill muffin pan with liners and place one vanilla wafer at the bottom of each one. Divide batter among 12 cupcake liners (mine made more), filling them to about 1/4 inch from the top. Bake 15-18 minutes, do toothpick test.

    Before topping them with canned pie topping refrigerate for 4-6 hours or overnight. Then top and serve.

    I used cherry canned pie topping. Next time I want to try putting an oreo at the bottom and crushed oreos on top!

    http://ourlifebeyondthegame.blogspot.com/

    ReplyDelete
  36. Chocolate Chip Dip

    8 0z cream cheese
    1 stick of real butter
    3/4 cup of powdered sugar
    2 T of brown sugar
    1 t vanilla
    1 cup of mini chocolate chips

    Mix together and serve with graham crackers sticks or Teddy Grahams

    http://ourlifebeyondthegame.blogspot.com/

    ReplyDelete
  37. Pizza Dip

    Ingredients:
    1 8oz package of cream cheese
    1/2 of a 15oz. tub of Ricotta Cheese
    1/2 c. of shredded Parmesan Cheese
    1 14oz. jar of pizza sauce
    1 1/2 c. of shredded Mozzarella Cheese (enough to generously cover the top)
    1/2 of a medium size white onion - chopped
    1 medium size green pepper - diced
    1/2 c. of chopped pepperoni slices
    1/2 Tbsp of crushed red peppers
    1 6 oz. can of sliced black olives (optional)
    Fritos "Scoops"

    Directions:

    Pre-heat oven to 350°
    Saute the onion and green pepper in a bit of olive oil- set aside
    Chop the sliced pepperonis - set aside
    Mix together the cream, ricotta, and parmesan cheeses in a stand mixer
    Smoosh the the cheese mix in to the bottom of a 9 in pie dish
    Pour the pizza sauce on top of the cheese and spread evenly
    Sprinkle (generously) the mozzarella cheese on top of the sauce
    Add the onions, green peppers, and pepperonis (and olives) to the top
    Place in heated oven and bake for 25 minutes
    Shake some crushed red pepper on the top
    Serve with Fritos Scoops and ENJOY!

    http://ourlifebeyondthegame.blogspot.com/

    ReplyDelete
  38. Cream Cheese Mints:
    2 1/2 cups confectioner's sugar
    1 (3 oz) pkg cream cheese
    1/2 tsp peppermint extract
    7 drops food coloring
    sugar
    Cream together confectioners sugar and cream cheese, blend in extract and add food coloring.
    Knead then form into 1/2 inch balls.
    Roll balls in sugar.
    Flatten with a fork.

    http://ourlifebeyondthegame.blogspot.com/

    ReplyDelete
  39. Bacon Cheese Dip:
    8 oz cream cheese, softened
    1 cup mayonnaise
    2 cups shredded colby-jack cheese
    3 stalks green onions (included tops)
    Topping:
    12 Ritz crackers, crushed
    1/2 cup real bacon bits
    Mix together and spread over dip mixture.
    Mix all together and spread in a 9 inch glass pie plate.
    Spread topping over mixture.
    Microwave 5-7 minutes or until hot & cheese is melted
    Serve with ritz crackers or tostito chips

    http://ourlifebeyondthegame.blogspot.com/

    ReplyDelete
  40. Cute giveaway and what a fun post! My appetizer is Spiced Shrimp Coctail...I love making this during the holidays. Here is my link if you'd like to see a picture....

    http://www.jerseygirlcooks.com/2009/12/spiced-shrimp-cocktail.html

    Spiced Shrimp Cocktail

    1 (12 oz) can or bottle of beer
    2 TBS Old Bay seasoning
    2 TBS butter
    1 TBS dried parsley
    1 lb large shrimp, peeled, deveined and tail left on
    cocktail sauce and lemon wedges for serving

    In a large sauce pan , mix beer, Old Bay, butter and parsley. Heat on medium high until boiling. Add shrimp and cook for 2 to 3 minutes or until pink. Drain and chill. Serve with sauce and lemon wedges.

    ReplyDelete
  41. Cheese Wafers

    2 cups sharp shredded cheddar cheese
    2 sticks margarine (softened)
    2 cups flour
    2 cups ric cripies cereal
    1/2 tsp cayenne pepper
    1/2 tsp salk

    Mix all ingredients together.
    Drop tsp on ungreased cookie sheet and flatten with a fork.

    Bake at 375 for 10 min

    http://ourlifebeyondthegame.blogspot.com/

    ReplyDelete
  42. How fun!! Here is MY Spinach Dip recipe that is made for EVERY gathering!

    2 boxes {10 1/2 oz} frozen chopped Spinach, thawed and squeezed dry

    1 large jar of marinated artichoke hearts, chopped {save a little of marinade in jar}

    1 - 8oz block of Cream cheese, room temp

    1 block of Monterey Pepper Jack cheese, shredded {I usually end up with at least 2 cups!}

    8 oz container Sour Cream

    Use a large frying pan or a deep enough pot for mixing.
    Melt the block of cream cheese and saute the artichoke hearts while melting the cream cheese. I add a little of the marinade to this just as extra flavor! Once all melted and mixed, add the spinach. Turn off the heat. Once all of that is mixed, add the sour cream gradually until you get a creamy consistency. Add almost all the shredded cheese, reserving some to put on top. Pour into a pretty, heat proof dish, top with remaining cheese and place in a 350* oven until the cheese has melted. Serve with whatever tortilla chips strikes your fancy!!
    Enjoy!

    ReplyDelete
  43. This is one of my favorite holiday time recipes... easy to make, everyone loves it, and it keeps well. I like to put mine in our electric fondue pot to keep warm. That works really well at a potluck. Hope you enjoy!

    Cranberry Little Smokies

    Ingredients
    3 (5 1/2 ounce) packages Little Smokies sausages
    1 cup jellied cranberry sauce
    3 tablespoons prepared mustard
    1 tablespoon lemon juice
    1/2 teaspoon salt

    Directions
    In large pan over medium heat, cook all ingredients except sausages, stirring, until cranberry sauce melts and becomes smooth.

    Add sausages and heat through.

    Serve hot with toothpicks.



    Merry Christmas!!

    ReplyDelete
  44. I'm so excited for this giveaway! I have always wanted to go to Serendipity (the movie just doesn't cut it)!

    Pioneer Woman's Olive Cheese Bread
    So incredibly good!

    Ingredients

    1 loaf French Bread
    6 ounces, weight Pimiento-stuffed Green Olives
    6 ounces, weight Black Olives
    2 stalks Green Onions (scallions)
    1 stick Butter, Room Temperature
    ½ cups Mayonnaise
    ¾ pounds Monterey Jack Cheese, Grated

    Preparation Instructions

    1. Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
    2. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise.
    3. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
    ---Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.

    ReplyDelete
  45. Hi, Whitney! I've been reading your blog for a long time but haven't commented until now - I make this dip for every family party because everyone seems to like it so much!

    Jalapeno Popper Dip

    1 8 oz. package softened cream cheese
    1/2 cup mayonnaise
    1/2 cup shredded cheddar cheese
    1/2 cup shredded parmesan cheese
    4 chopped jalapeno peppers (with or without seeds, depends on how spicy you like it)
    1/4 cup bread crumbs
    1/4 cup additional shredded parmesan cheese

    Directions:
    Mix the cream cheese, mayonnaise, cheddar cheese, 1/2 cup of parmesan cheese, and jalapenos together and pour into a baking dish. Mix the bread crumbs and 1/4 cup of parmesan cheese together and sprinkle over cream cheese mixture. Bake in a 375F oven about 20 - 25 minutes, or until brown and bubbly. Serve with tortilla chips or crackers.

    *I usually add more cheddar and parmesan cheeses into the cream cheese mixture since I like a lot of cheese :)

    ReplyDelete
  46. Ohhhh! I'm am SO stealing some of these great recipes! ;)

    My recipe is called "Little Pizzas" by everyone in my family. We make them every New Years! Yummy! :)

    1 loaf rye bread
    1 lb. pork sausage
    1 lb. Velveeta cheese
    2 Tbls. ketchup
    1 Tbls. oregano

    Place slices of rye bread on baking tray, set aside. Fry sausage, drain. Put back in pan and mix together with other ingredients until cheese is completely melted. Spoon onto rye bread and bake at 350 for 15 minutes! Enjoy! :)

    ReplyDelete
  47. RASPBERRY-WALNUT BAKED BRIE:

    Ingredients

    * 1 sheet frozen puff pastry, thawed
    * 1 (8 ounce) round Brie cheese
    * 1/3 cup seedless raspberry jam
    * 2 tablespoons chopped walnuts

    Directions:

    1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and lightly grease with cooking spray.

    2. Lay the puff pastry onto the prepared baking sheet. Center the Brie wheel onto the pastry. Spread the jam evenly over the top of the Brie. Sprinkle the walnuts atop the jam. Fold the puff pastry over the top of the Brie, sealing all openings.

    3. Bake in preheated oven until the pastry is golden brown, about 20 minutes.

    **For a cutesy touch, I like to brush on raw egg to give it a sheen when it bakes. I also cut cute little flower petals out of the leftover puff pastry and put them together off the center of the brie wheel to make it extra decorative!

    ReplyDelete
  48. I love this recipe and I only get it at showers!

    1 can of crescent roll doll
    1 large block of brie
    pesto (whatever kind you like)

    unwrap the brie place however much pesto you like on the top of the cheese, on top of a cookie sheet lay the crescent rolls (detached) in a way that you can wrap them from the bottom to the top of the block of cheese (this is hard to describe, but super easy to do, and then bake it according to the crescent roll directions until the dough is cooked thoroughly. It's great served with crackers or just grab a fork!

    Super good!

    ReplyDelete
  49. This one doesn't sound THAT good, but EVERY SINGLE PERSON who even tries it cannot stop eating it! It is delish and always has people wanting the recipe (and thinking you're a super fancy super mom chef ;-)

    1/2 onion, sliced thinly, caramelized in olive oil
    1/4 of a red pepper and 1/4 a yellow pepper (or whichever color you prefer), slightly sauteed in olive oil
    about 4 oz or Major Grey's mango chutney (it is a type of chutney, not the brand, any brand is fine)
    8 oz block of cream cheese
    crumbled cooked bacon

    Layer:
    cream cheese
    chutney
    onions
    peppers
    bacon

    Serve with crunchy crackers, enjoy!

    ReplyDelete
  50. Pepperoni Dip has been a hit at every party I've brougth it to. A few of my husband's (married) friends have proposed to me over this dip! :)

    The ingredients are nothing fancy, but it's so tasty!

    1 bag of mini pepperonis
    8 oz. cream cheese
    1 can cream of celery soup
    splash of milk

    I like to put the ingredients in a small crockpot to melt but you can also melt them together in a saucepan over low heat until combined.

    Serve with toasted baugette slices.

    ReplyDelete
  51. "easy peasy yet fancy schmancy" goat cheese and capers

    1 log of goat cheese
    1/2 small red onion, diced
    2-3 spoonfuls of capers
    black pepper or italian seasoning
    1 pkg carr's water crackers

    crumble the goat cheese and place on serving dish. sprinkle red onion over. sprinkle capers. dash seasoning over the top.serve with crackers.

    -kitty
    http://kittyclotheshorse.blogspot.com

    ReplyDelete
  52. HOMEMADE HOT POCKETS!!!

    This is absolutely our favorite. I have never made it and had someone not like it! I am just going to link to my post on it, because that seems easier to me :) It's super easy!

    http://thebikerandthebaker.blogspot.com/2010/12/27-hot-pockets.html

    ReplyDelete
  53. This has always been one of my favorites, so my mom sent me the recipe! I'm going to write it in her exact words.

    Recipe: Oyster Crackers
    From: Mom

    12-16 oz plain oyster crackers
    1 pkg Hidden Valley Ranch dry salad dressing mix
    1/4 tsp lemon pepper
    1/2-1 tsp dill weed
    1/4 tsp garlic powder
    3/4-1 cup salad oil

    Combine: Dressing mix & oil. Add spices. Pour over crackers-stir to coat. Place in warm oven 200 degrees for 20 mins. Mix/stir. Cool and store. Can subtract or add spices to change the taste. Use 13x9 cake pan or cookie sheet for baking.

    They're so good and easy to make! And they taste really good when they're warm.

    ReplyDelete
  54. This is a recipe that is as tasty as it is beautiful. The fresh raspberries on top make it a feast for your eyes. The yummy ingredients make it a feast for your tummy. I have never taken this to a gathering and not had someone ask me for the recipe. Seriously good!

    Raspberry Cheese Ball

    2 cups monterey jack and cheddar cheese grated
    1 cup mayo
    1 bunch green onions chopped
    1 cup pecans chopped
    1 tsp cayenne pepper

    1 jar raspberry preserves-seedless
    Fresh raspberries( you don't need more than a small pkg. for garnish)

    Mix first 5 ingredients and shape into a ball slightly flatten on top.
    Refrigerate before serving.

    Pour raspberry preserves over top and
    garnish with fresh raspberries around sides and top.

    Serve with Wheat Thins or Triscuits.

    ReplyDelete
  55. Sweet Bacon Smokies

    Brown Sugar
    Bacon
    Smokies

    Spread brown sugar on bacon and the little smokies and wrap the smokies with the bacon. Then, smother them with more brown sugar. Refrigerate overnight for the flavors to marinate. Back at 350 degrees for about 30-45 minutes, however long till you see that the bacon is nice and crispy (remember to turn them mid-way through!) For presentation, you can put toothpicks on the side or skewers. The amount of brown sugar you would like to use is up to you. Enjoy!

    ReplyDelete
  56. Ok, this is just absolutely GREAT but maybe difficult to find some ingredients? or maybe too expensive? I don't know. I live in Spain so we use JAMÓN SERRANO here a lot. It's salty but delicious. It's like Parma ham, but made in Spain and a lot tastier.
    I love to make some toasts. Choose the bread cautiously. I like ciabatta bread 'cause once is toasted it's crispy. yum!
    Ok so there are a few ways to make it.
    You can stir in a pan onion (sliced or in strips) and when sort of brown, add goat cheese (crumbled) and stir. When you get a nice sticky thing, you put it on your toated bread.
    The add a slice of ham on top of it. you can leave it like that 'cause it's cured meat.
    Or instead of toasting the bread you can put it all inside the oven.
    Also, put the slice of ham underneath the cheese-onion ball. It's good too.
    Hope you like it!!!!!
    Irene
    meheperdido.wordpress.com

    ReplyDelete
  57. These are my family's favorites and they are super easy to make:

    Sausage and Cheese Balls

    1 pound ground lean sausage (can use turkey sausage, too!)
    1 pound shredded cheddar cheese
    1 box of Bisquick

    Put uncooked sausage into a mixing bowl and add cheese. Mix together by hand until it's all gooey. Start adding in as much Bisquick as you can before your hands cramp up from it being so thick (do you like my very specific measurements?!?!). The dough should become sort of crumbly. Roll into 1 inch balls and place on cookie sheet. Bake in 350 degree oven for 12-15 minutes until they look slightly burnt.

    Voila!

    These are even better the next day, so I make a ton of them when we have people coming for long weekends and we snack on them all weekend long. Good for breakfast, too!

    ReplyDelete
  58. Baked Brie pear crostini with honey and walnuts

    Slice a thin loaf of artisan bread into 1 1/2 inch slices
    Lay bread out onto a cookie sheet and brush with a little bit of honey
    Put into a 350 degree oven for about 10 minutes or until the bread is toasted
    Upon pulling it out of the oven, place a small piece of brie on each slice of bread
    Top the brie with a pear slice
    put back into the oven for about 5 minutes or until the brie is all melted
    upon pulling it out of the oven, drizzle with honey and sprinkle with chopped walnuts

    Enjoy! So yummy!!!

    ReplyDelete
  59. I'm a long time lurker and have never commented before.

    This dip gets great reviews every time we make it for parties... and by 'we' I mean my husband, he's an awesome cook (me not so much). :0)

    Reuben Dip: http://allrecipes.com//Recipe/reuben-dip/Detail.aspx

    We usually put it in a crock pot to keep warm and serve with cocktail rye bread, tortilla chips or crackers.

    ReplyDelete
  60. Hard to choose a favorite (and perhaps unfortunately, these all fall into the "sweet" category...), but here are some good ones:
    http://atimetoeat.blogspot.com/2010/11/chocolate-triscuits.html
    http://atimetoeat.blogspot.com/2010/05/peanut-butter-bites.html
    http://atimetoeat.blogspot.com/2009/11/pumpkin-pie-muffins.html (Make them in mini-muffin tins!)

    ReplyDelete
  61. So many appetizers to share! I will list two EASY recipes below, but some other ideas include: homemade guacamole with tortilla chips, cheese fondue served with warm french baguette, and "loaded" baked potato skins.

    Fruit Salsa With Cinnamon Chips
    serves 10

    2 kiwis, peeled and diced
    2 Golden Delicious apples - peeled, cored and diced
    8 ounces raspberries
    1 pound strawberries
    2 tablespoons white sugar
    1 tablespoon brown sugar
    3 tablespoons fruit preserves, any flavor

    10 (10 inch) flour tortillas
    butter flavored cooking spray
    2 cups cinnamon sugar
    Directions

    In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
    Preheat oven to 350 degrees F (175 degrees C).
    Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
    Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.


    Mini Party Sandwiches

    1 cup butter, softened
    3 tablespoons poppy seeds
    1 onion, grated
    1 tablespoon Worcestershire sauce
    2 tablespoons prepared Dijon-style mustard
    2 (12 ounce) packages white party rolls (King's Hawaiian are best)
    1/2 pound chopped cooked ham
    5 ounces shredded Swiss cheese
    Directions
    Preheat oven to 350 degrees F (175 degrees C).
    In a medium bowl, mix together butter, poppy seeds, onion, Worcestershire sauce and prepared Dijon-style mustard.
    Slice rolls in half horizontally and set aside tops. Spread bottoms with the butter mixture. Top with ham and Swiss cheese. Replace tops.
    Arrange rolls in a single layer in a medium baking dish. Bake in the preheated oven 10 to 12 minutes, until rolls are lightly browned and cheese is melted.

    ReplyDelete
  62. Hot Onion Dip
    (AKA Crack on a Cracker)

    Preheat oven to 400.

    3 pkg cream cheese softened
    2 cups grated parmesan
    1 bag frozen chopped onion OR fresh chopped onion
    1/2 cup mayonaise

    Mix well. Spread into medium baking dish. Bake at 400 degrees for 20-25 minutes. Serve with a mild cracker or bagel chips.

    ReplyDelete
  63. Cheeseball

    Very Simple! We have this at all our holiday family get togethers and now I am "required" to bring it to the snack days at my work.


    16 oz Velveeta
    8 oz Cream cheese (softened)
    4.25 oz can of Deviled Ham
    1 packet Hidden Valley Ranch Dressing mix

    Sunflower Seeds
    Ritz Crackers or Wheat Thins/Garden Valley Veggie

    Thoroughly mix together 1st 4 ingredients. Form into ball and wrap in clingwrap. Refrigerate overnight.
    When ready to serve roll in the sunflower seeds and serve with the crackers.

    ReplyDelete
  64. This a different take on bruschetta. Other than opening all the cans and chopping, it is super easy and always gets devoured! And it's totally flexible in terms

    1 14 oz. can diced tomatoes with their juice
    1 14 oz. can cannellini beans, drained and rinsed
    1 14 oz. can artichoke hearts, drained and chopped
    1/2 red onion finely chopped
    2-3 garlic cloves chopped
    kalamata olives chopped (just put in however many you like, or you can omit)
    capers to taste
    2 teaspoons of oregano
    1/4 c. fresh basil leaves chopped
    olive oil
    balsamic vinegar
    salt
    pepper
    baguette
    1 4-6 oz. log of goat cheese
    1-2 additional garlic cloves

    Combine the first 9 ingredients in a large bowl. Drizzle with olive oil and balsamic vinegar to your liking and add salt and pepper to taste.

    Meanwhile, heat up your broiler. Slice the baguette and rub each piece with a cut open clove of garlic. Toast the baguette slices under the broiler. Remove and brush each toast with olive oil and then spread on a thin layer of goat cheese.

    Serve the toasts on a platter so that people can top with the bruschetta mixture, and enjoy!

    ReplyDelete
  65. Oops, I left off part of my comment. I just meant to say it's a totally flexible recipe in terms of adding what you like and omitting anything you don't like, or changing up the quantities. Hope that helps!

    ReplyDelete
  66. We call these artery cloggers. I'm not sure of the exact name, but they are DELISH!

    2 lbs. bacon
    1 package little smokies
    Brown sugar

    To make: Cut slices of bacon in half. Wrap around smokies, attaching with a toothpick. Place in a baking pan. Cover with sugar and bake at 350 for half an hour. Serve and enjoy! This recipe is super low in fat!

    ReplyDelete
  67. Artichoke and Parmesan Dip

    2 cans artichoke hearts (chopped )
    2 cans green chilis
    2 cups mayo (or miracle whip)
    2 cups shredded mozzarella cheese
    1 cup shredded paremsan cheese

    mix together and bake at 350 for about 30 minutes until bubbly.

    Serve with tortilla chips (I like blue corn chips with it) or focaccia bread. SO YUMMY! It's a favorite at the parties we bring it to.

    Enjoy...and MERRY CHRISTMAS!

    ReplyDelete
  68. Mexican Pinwheels served with a side of salsa.

    For the pinwheels:

    8oz sour cream
    8oz cream cheese
    1/2 chopped green onions
    1 sm can chopped green chilies
    1 sm can chopped black olives
    1 cup shredded cheese
    1/4 tsp garlic powder
    1/4 tsp seasoned salt

    Mix all ingredients together in a large bowl, spread evenly on five 10 inch flour tortillas. Roll each roll in plastic wrap, chill overnight. Cut in 3/4 inch pieces.

    Also, when you spread the stuff on the tortillas, make it into a square sort of shape where you dont' go all the way to each edge.

    ReplyDelete
  69. Mozzarella Dip

    Ingredients:

    •12 oz shredded mozzarella cheese
    •2 cups real mayo
    •1 cup sour cream
    •1 Tbsp. dried parsley
    •1 tsp. seasoned salt
    •1 Tbsp. garlic powder
    •1 tsp. sugar
    •1 Tbsp. minced onion (dried)
    Directions:

    Mix together and chill

    These go great with Triscuits!

    ReplyDelete
  70. I don't know if anyone has posted this one yet...there are lots of recipes!! But my favorite thing to make that everyone loves is layered taco dip...

    Mix a packet of taco seasoning with refried beans and spread it on a platter, then top that with a layer of guacamole, then a layer of sour cream, then a layer of shredded lettuce, then tomatoes, then diced green onions...then some green chilis, some shredded cheese, some black olives if ya like...

    Serve with a sturdy tortilla chip and muy muy bueno!!!

    It's simply delish! and so forgiving in the amounts you use...just use however much you like!

    ReplyDelete
  71. Festive Cheeseball!

    1 pkg. Cream Cheese
    1/2 Cup Sour Cream
    1 Can Rotel(slightly drained)
    1 Cup Cheddar Cheese
    1 Cup Mozzerella Cheese
    1 tsp. Garlic Salt
    1 tsp. worcestershire sauce
    1 tsp. salt

    Mix cream cheese, sour cream Rotel, and seasoning until well incorporated. Add cheese. Form into ball, and chill. Serves well with tortilla chips & crackers.

    ReplyDelete
  72. Love the fruit salsa mentioned a few times above - it's my 'go to' summer take-along! For winter, I much prefer something warm and toasty :) These always get rave review, seem fancy, but are really pretty easy - enjoy!

    Seafood Triangles

    3 tablespoons chopped green onions
    3 tablespoons butter, divided
    1/2 pound uncooked shrimp, peeled, deveined and quartered
    1/4 cup white wine or Chicken Broth
    4 teaspoons cornstarch
    1/3 cup milk
    1/2 cup grated Parmesan cheese
    1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
    1 teaspoon sugar
    1 teaspoon lemon juice
    1/4 teaspoon cayenne pepper
    1/8 teaspoon white pepper, optional
    22 sheets phyllo dough (14 inches x 9 inches)
    1 egg white, beaten

    In a large nonstick skillet, saute onions in 1 tablespoon butter until tender. Add shrimp and wine or broth; cook and stir over medium-high heat for 2 minutes or until shrimp turn pink. Using a slotted spoon, remove shrimp.

    Combine cornstarch and milk until smooth; stir into the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in the Parmesan cheese, crab, sugar, lemon juice, cayenne, white pepper if desired and shrimp. Remove from the heat; cool.
    On a dry surface, carefully remove two sheets of phyllo dough and place on top of each other (keep remaining dough covered with plastic wrap to prevent drying). Melt remaining butter. Cut sheets widthwise into six strips about 2 in. wide. Lightly brush the tops with butter.

    Place a rounded teaspoonful of shrimp mixture near lower right corner of each strip. Fold left corner of dough over filling, forming a triangle. Fold triangle up, then fold over, forming another triangle. Continue folding like a flag for the length of the strip.

    Place triangles on ungreased baking sheets. Brush tops with egg white. Bake at 400° for 7-10 minutes or until golden brown. Serve warm.

    ReplyDelete
  73. And for a sweet treat, these are super easy but ooohhh so good!! Plus, they look super fancy and gorgeous on a pretty platter.

    Cream Puffs

    1 tub Cool Whip
    1 small pkg French Vanilla pudding (instant)
    1 cup milk

    1/4 tsp salt
    1 cup flour
    1/2 cup margarine
    4 eggs
    1 cup water
    powdered sugar

    Add water and margarine to pan and bring to boil. Remove from heat - add flour and salt, and mix until blended. Let cool - add eggs, 1 at a time, until dough is smooth. Drop by teaspoon on greased cookie sheet. Bake at 400 degrees for 30-35 minutes.

    For the filling, whisk together 1 cup milk and pudding mix. Fold in Cool Whip until well blended.

    When puffs have cooled, cut in half and stuff with pudding mixture. Refrigerate until ready to serve. Sprinkle with powdered sugar.

    ReplyDelete
  74. This is the yummiest dip ever! I've made it twice in the last week for different holiday parties and EVERYONE loved it. Sooo yummy!

    Hot Jalapeno Popper Dip

    •2 whole (8 Oz. Each) Pkgs. Cream Cheese, Softened
    •½ cups Sour Cream
    •½ cups Mayonnaise
    •1 can (4 Oz.) Chopped Green Chilies, Drained
    •5 whole Jalapeño Peppers, Seeded And Diced (leave In A Few Of The Seeds To Give Dish Some Extra Heat)
    •½ cups Parmesan Cheese, Grated
    •½ cups Panko (Japanese Bread Crumbs)

    Preheat oven to 400ºF.

    Stir together cream cheese, sour cream, and mayo in a large bowl until smooth. Stir in green chiles and jalapeños.

    Pour mixture into an oven safe serving dish and sprinkle with Parmesan cheese and panko crumbs. Bake, uncovered, for 15 minutes, then put under the broiler for 1 – 3 minutes to lightly brown the top.

    Serve warm with tortilla chips, crackers or a crusty bread.

    *Cut recipe in half for 6 or fewer people

    ReplyDelete
  75. EASIEST EVER Asian Inspired Sweet Potato Wedges!!!

    Easiest ever Asian inspired sweet potato wedges.

    Recipe is per 1-2 people, depending on appetite

    1 large sweet potato
    oil
    3 tbsp brown sugar
    3 tbsp water
    1 tbsp soy sauce
    toasted sesame seeds

    1.Cut up sweet potatoes into uniform shapes (I use thick fry shape). You can leave the skin on or peel it off, but the skin crisps up nicely.Soak them in water for 15 minutes, and then dry off the water (make sure you dry them because fried water just flies at you) Deep fry at 350 degrees Farenheit, until crispy.
    Alternatively you can bake them but we both know deep fried is tastier!

    2.In a frying pan, heat the sugar, water, and soy sauce until it bubbles into a thick, caramely sauce. You can add a little bit (1/2 TBS?) of vinegar too, for a tangy touch
    3.Remove from heat, throw in fries and toss until evenly coated.
    4. Sprinkle on some toasted sesame seeds and you are done

    <3

    ReplyDelete
  76. SO fun!! I have a few different ones. The first I actually got from Macaroni and Cheesecake's blog:
    Chocolate Chip Cookie Dough Dip:
    http://doubleletteredlife.blogspot.com/2010/12/holiday-party-recipes-cookie-dip.html
    OR

    1/2 cup (1 stick) butter
    1/3 cup brown sugar ( I used Splenda brown sugar)
    1 tsp. vanilla extract
    1 (8-oz) pkg cream cheese (I used nonfat cream cheese)
    1/2 cup confectioner’s sugar
    3/4 cup semisweet mini chocolate chips

    Directions:
    In a small saucepan, place butter & brown sugar over medium heat. Stir continuously until butter melts & brown sugar dissolves. Remove from heat and stir in vanilla. Allow to cool.

    Meanwhile, in the bowl of a stand mixer, beat together cream cheese & confectioner's sugar for 1 minute. Once creamy, slowly mix in the cooled butter mixture & beat for 1 minute or so, until fully incorporated. Stir in chocolate chips.
    Pour into serving dish & refrigerate for at least 30 minutes prior to serving. Take dish out of refrigerator a little bit before serving so it can soften up so that it's dippable (I took it out about 10 minutes prior to people arriving). I served ours with Nilla wafers and some sugar cookies a friend brought over- delicious!!

    ReplyDelete
  77. 2nd recipe:

    Baked Goat Cheese Dip (Southern Living December 2010):
    Total: 45 minutes Yield: Makes 12 servings

    Ingredients
    1 small onion, diced
    1 tablespoon olive oil
    2 garlic cloves, minced
    2 tablespoons tomato paste
    1/4 teaspoon dried crushed red pepper
    Pinch of sugar
    1 (14.5-oz.) can petite-diced tomatoes
    1/4 cup chopped sun-dried tomatoes in oil
    1/4 cup torn basil leaves
    Salt and pepper to taste
    2 (4-oz.) goat cheese logs, softened
    1 (8-oz.) package cream cheese, softened (I used non-fat Philadelphia)
    Assorted cut vegetables to serve

    Preparation
    1. Preheat oven to 350°. Sauté onion in hot oil in a 3-qt. saucepan over medium-high heat 5 minutes or until tender. Stir in garlic and next 3 ingredients, and cook, stirring constantly, 1 minute. Stir in diced and sun-dried tomatoes. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until very thick. Remove from heat, and stir in basil and salt and pepper to taste.

    2. Stir together goat cheese and cream cheese until well blended. Spread into a lightly greased 9-inch shallow ovenproof dish. Top with tomato mixture.

    3. Bake at 350° for 15 to 18 minutes or until thoroughly heated. Serve with assorted vegetables and bread cubes.

    ReplyDelete
  78. and the 3rd which could also be a dessert if you choose:

    Cherry Cola Jello Salad:
    Basically, you replace the water with cherry coke
    2 cups cold cherry coke
    2 cups boiling cherry coke
    1 pkg cherry jello mix
    make as directed on box and you can add chopped walnuts to mix as well (I don't as my husband is allergic to nuts)

    ReplyDelete
  79. Christmas pinwheels

    1 lb softened cream cheese
    1 tsp garlic powder
    1 bunch green olives chopped
    1/2 lb bacon cooked till crisp and crumbled (optional)
    Cran rasins
    Tortillas

    mix softened cream cheese, garlic powder and bacon and chopped green onions. Spread mixture onto a tortilla and sprinkle with cran rasins. Roll up and wrap in plastic wrap. con't making as many as you have cream cheese mixture for...
    Place rolled ones in freezer for at least an hour or so and slice into thin slices to serve.
    Sounds simple but very very good...

    ReplyDelete
  80. My new favorite recipe is called Bloomin' Onion

    So simple, but simply YUMMY!

    Loaf of Round bread (sourdough works well)
    1 pound Monterey Jack cheese, thinly sliced
    1/2 cup butter, melted
    1/2 cup finely diced green onion, with tops
    2-3 tsp poppy seeds

    Directions:
    Cut the bread lengthwise and widthwise - without cutting through the bottom crust. Place on a foil-lined baking sheet.

    Insert cheese between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake 10 more minutes, or until cheese is melted.

    This is my most requested app at parties/showers :)

    Melissa

    ReplyDelete
  81. Here is one more :)
    Creamy Sourdough Snack
    Ingredients
    1-1/2 cups (12 ounces) sour cream
    2 packages (3 ounces each) cream cheese, softened
    1/2 cup chopped green onions
    1 teaspoon Worcestershire sauce
    2 cups (8 ounces) shredded sharp cheddar cheese
    1-1/2 cups cubed fully cooked ham
    1 round loaf (1 pound) sourdough bread
    Chopped fresh parsley, optional

    Directions
    In a saucepan, combine sour cream, cream cheese, onions and Worcestershire sauce; cook and stir over low heat until blended. Add cheese and ham; cook and stir until cheese is melted and ham is heated through. Cut off top of loaf; carefully hollow out top and bottom, leaving a 1/2-in. shell. Cut bread into cubes. Pour dip into shell; sprinkle with parsley if desired. Serve with bread cubes. Yield: 3-1/2 cups

    This is super yummy on a cold night!

    ReplyDelete
  82. I know there are a lot of dip recipes on here, but this one is super easy and SO GOOD! It is a "warm" chicken dip (not spicy, just heated). Enjoy and have fun at your party!! :)

    Hot Chicken Dip

    4-5 chicken breasts, cooked and shredded
    1 8-oz. block of cream cheese
    1 bottle of ranch dressing
    1 block or 1 package of monterey jack cheese, shredded
    1 can of Ro*tel tomatoes (tomatoes with chilis)

    Mix all ingredients together. Pour into casserole dish or baking dish. Bake at 35o for 10 minutes, or until everything is melted together. Serve with tortilla chips or corn chips.

    ReplyDelete
  83. Parmesan Pretzel Rods

    Ingredients

    1 c. grated Parmesan Cheese

    1 tsp garlic powder

    1 tsp dried oregano

    1/2 tsp cayenne pepper

    6 Tbsp butter, cubed

    1/4 c. olive oil

    1 pkg pretzel rods



    Directions

    1. In small bowl, combine the Parmesan cheese, garlic powder, oregano, and cayenne, set aside. In a small saucepan, heat butter and oil until butter is melted. Coat 2/3 of each pretzel rod with butter mixture, then roll in cheese mixture. Reheat butter mixture if needed.

    2. Place in an ungreased 15" x 10" x 1" baking pan. Bake at 275 degrees for 20-25 mins or until golden brown, turning once. Cool. Store in an airtight container.

    ReplyDelete
  84. Greek Dip is ALWAY a hit when I take it places. Plus it's SO easy - so that's always an added bonus :)

    8 oz cream cheese - any flavor you like i usually use chive and onion reduced
    fat
    8 oz hummus - regular or garlic does best
    1 medium cucumber- peeled and chopped
    1 tomato- chopped
    Feta cheese - sprinkled on top
    chopped green onions - sprinkled on top
    olives - optional - i don't use them because i don't like them
    -- layer in order of ingredients listed and serve with pita chips!

    ReplyDelete
  85. How about veggie or fruit pizza? If you get creative, you can shape the crust like a tree and use fruits/veggies as ornaments and garland. Plus, it's sorta healthy!
    Here are my recipes!
    Veggie pizza:
    - premade pizza crust or crescent rolls, baked in your preferred shape.
    - top with 8 oz. cream cheese mixed with 1/2 hidden valley ranch packet
    - add all the toppings you like! peppers can be garland and then tomatoes, broccoli, carrots, celery, etc. are ornaments! I LOVE this stuff

    Veggie pizza:
    - sugar cookie dough, baked in preferred shape. (I always cheat and use the pre-made tubes or containers)
    - mix 8 oz. cream cheese and 1/4 c. sugar and 1/2 tsp. vanilla. spread on top
    - add toppings! i like kiwi, strawberries, blueberries and oranges, but you can pick and choose your favorites
    - my recipe also calls for 1/4c. apricot preserves and 1 T. water to be mixed together and glazed on top, but I skip this step and it always turns out just fine.

    ReplyDelete
  86. Bongo Bongo Dip

    1 pkg frozen chopped spinach, thawed and squeezed dry
    1 can sliced waterchestnuts, chopped fine
    1 cup sour cream
    1 cup mayo
    I envelope Knorr Cream of Leek soup
    8oz. shredded mild cheddar cheese
    2 dashes worchestershire sauce

    *mix together and spread in a serving dish, heat in microwave or oven till hot and cheese melted.
    Serve with toasted sourdough or bagette bread slices

    ReplyDelete
  87. And one more:

    Cowboy Caviar

    2 Ripe Avocados diced
    Bunch Green Onions diced
    Bunch Celentro diced
    Cold Container of Pico Delgyo (ready-made Salsa (Medium) in cold section at store)
    1 Can Shoepeg Corn, drained
    1 Can Diced Tomatoes with Garlic & Onion, drained
    1 Can Black Eyed Peas, drained
    4 T Red Wine Vinegar
    Season with 4 cloves of garlic, smashed
    Serve with Fritos Scoops Corn Chips OR Scoops

    ReplyDelete
  88. OK so just one more:

    Buffalo Chicken Mini Meatballs

    1lb. ground white meat chicken
    1/2 small onion
    2 cloves garlic,minced
    1 tblsp parsley
    salt & freshly ground black pepper
    2 Tblsp butter
    1/2 cup KENS BUFFALO wing sauce
    Bleu Cheese dressing for dipping

    preheat oven to 400'

    combing ground chicken, onion, garlic and parsley with salt and pepper. spray hands with non stick spray and shape into mini meatballs (they will hold together, just press and roll) and arrange meatballs on a nonstick baking pan. place in oven and cook until golden brown (10-12 min) While meatballs are baking, melt butter in a sauce pan, add Kens buffalo wing sauce and whisk to combine, toss baked meatballs in and coat. Serve on a platter and bleu cheese for dipping.
    **note: I double this and they fit nicely in the small crocpot, then you can just leave that plugged in to keep hot!!

    ReplyDelete
  89. This is my son's favorite recipe and we have been making it for years!! So simple! But it's addicting!

    Taco dip

    2 8oz cream cheese, softened
    1 jar taco SAUCE (8oz.)
    garlic salt

    Cream the cheese with taco sauce & add garlic salt to taste. Spread on a round serving dish. top with shredded lettuce, diced tomatoes and fresh grated cooper sharp cheese. Serve with Scoops.

    ReplyDelete

May the Lord bless you and keep you safe today! Thanks for the comment, friends! :)

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