Help! I need some appetizer recipes!

[valeriekc]

It looks like I am hosting a scrapbook crop on Monday (yes tomorrow) night! I desperately need some quick yet tasty appitizers! Any ideas?

 

[crazyme5kids]

Here is a really good dip for veggies that always gets rave reviews and is highly requested. It is also very easy to make, and can be made ahead, even the day before.

1 8oz. package cream cheese
1 cup (you can add more if you want) miracle whip
2-3 tablepoons dehydrated onions
1-2 teaspoons dried dill

In a bowl mix all the ingredients together. It will be lumpy but try to make sure the cream cheese is well blended (let it sit out to soften). Refrigerate until ready to serve. Add more or less of the ingredient to taste.

We serve this with all kinds of raw veggies, but it is also tasty as a spread.

 

[crazyme5kids]

OH NO!!!!!!!!!! I forgot to list sour cream on the list of ingredients. The recipe calls for 1cup (I always add more) of sour cream.

 

[valeriekc]

Thanks that sounds yummy! I will definately try it out!

 

[Meriweather]

Here is a couple we like.


* Exported from MasterCook *

Chicken Cheese Ball

Recipe By :Marzee
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 ounces can chunk chicken -- drained
1 Ranch-Style salad dressing mix -- (0.4 oz)
16 ounces cream cheese -- softened
1 cup pecans -- chopped & toasted

Combine chicken, salad dressing mix & cream cheese in a mixing bowl.
Beat at medium speed with an electric mixer until blended.
Shape into a bowl and roll in pecans.
Cover and chill.


NOTES : I used 8 ounces cream cheese and more chicken.



* Exported from MasterCook *

Everyone's Favorite Layered Tex-Mex Dip

Recipe By :Woman's Day
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bean Layer
32 ounces canned refried beans (fat-free okay)
2 tablespoons lime juice
2 teaspoons chili powder
1 teaspoon minced garlic
1 teaspoon ground cumin
1 teaspoon hot pepper sauce
Guacamole Layer
2 ripe avocados
1 tablespoon fresh lime juice
1 tablespoon chopped cilantro
1 teaspoon minced garlic
1 teaspoon salt
3/4 cup sour cream (low-fat okay)
2/3 cup shredded cheddar cheese
Salsa Layer
1 large tomato, seeded and chopped (1 cup)
1/4 cup sliced scallions
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon minced garlic
1/4 teaspoon salt
Accompaniments
tortilla chips
lime wedges

Bean Layer: Mix ingredients in a med. bowl. With rubber spatula, mound in center of a 12" or larger serving plate. Shape into a flat circle about 8" across.
Guacamole Layer: Halve avocados; scoop flesh into a med. bowl. Mash with lime juice, cilantro, garlic and salt until almost smooth. Spread on top of bean layer.
Top with sour cream, then sprinkle with cheese. Cover surface directly with plastic wrap to keep air out; refrigerate.
Salsa Layer: Stir ingredients in a med. bowl. Cover and refrigerate.
To serve: Remove plastic wrap. Drain juices from Salsa; spoon over cheese. Surround dip with chips and lime wedges, and serve extra chips in a basket.


* Exported from MasterCook *

Olive Garden Hot Artichoke-Spinach Dip

Recipe By :Top Secret Restaurant Recipes
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup frozen chopped spinach -- thawed
1 cup artichoke hearts -- chopped
8 ounces cream cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon garlic powder
dash ground pepper
crackers or sliced toasted French bread

Simmer the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain in a colander when done.
Heat the cream cheese in a small bowl in the microwave set on high for 1 minute. Or, use a saucepan to heat the cheese over medium heat just until hot.
Add spinach and artichoke hearts to the cream cheese and stir well.
Stir in the Parmesan, pepper flakes, salt, garlic powder and ground pepper, combining well.
Serve hot with crackers or toasted bread for dipping.



* Exported from MasterCook *

Savory Chicken Bites

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
1/2 teaspoon lemon juice
1/2 teaspoon dried basil -- crushed
1/4 teaspoon onion salt
1/8 teaspoon dried oregano -- crushed
1/8 teaspoon dried thyme -- crushed
1 cup finely chopped cooked chicken
1/3 cup finely chopped celery
2 ounces chopped pimiento -- drained
2 cans refrigerated crescent rolls
1 egg -- beaten
1 1/2 teaspoons sesame seeds

Combine cream cheese, juice and seasonings, mixing until well blended.
Stir in chicken, celery and pimiento. Mix well.
Separate dough into 8 rectangles. Firmly press perforations to seal.
Spread each rectangle with cream cheese mixture, leaving 1/2" of dough on one long edge. Roll up, starting with long edge spread with cream cheese mixture. Seal edges. Brush with egg. Sprinkle with sesame seeds. Cut each roll into 4 pieces.
Place, seam side down, on lightly greased cookie sheet.
Bake at 375 degrees for 15-20 minutes. Serve immediately.

 

[piratesmate]

We've made this one a couple times recently & everyone really likes it.

Low Fat Blooming Onion

1 (1 lb.) Spanish or Vidalia onion or any super-sweet onion
1 tsp. vegetable oil
1/4 oz. corn flake crumbs
1/8 tsp. red pepper flakes
1/8 tsp. seasoned salt
1 egg white
Horseradish Dip (recipe follows)
Preheat oven to 350º.
Trim the root end of the onion so it will stand upright. Slice 1/2 inch from the top of the onion; discard the papery skin. Cut triangular slices to the center of the onion, slicing from the top to within 1/2 inch of the bottom and working your way around the onion to make several petals. Place the onion in a microwave-safe dish. Drizzle with the oil. Microwave, covered, on High for 1 1/2 to 2 minutes or until the onion is slightly tender and the petals begin to separate.

Combine the corn flake crumbs, red pepper and seasoned salt in a bowl and mix well. Beat the egg white in a bowl until foamy. Dip the onion into the egg white, coating the petals completely. Place in a 2-cup round baking dish sprayed with nonstick cooking spray. Sprinkle with the corn flake mixture. Bake at 350º for 10 to 12 minutes or until brown and crisp. Serve immediately with the Horseradish Dip.
NOTE: We've crushed Corn Chex when out of flakes.

HORSERADISH DIP
1/2 cup nonfat sour cream
2 tsp. reduced-fat mayonnaise
2 tsp. prepared horseradish
1/2 small garlic clove, finely minced
Combine the sour cream, mayonnaise, horseradish and garlic in a bowl and mix well. May be prepared up to 2 days in advance and stored, covered, in the refrigerator.

This one is everyone's all time favorite!

CRAB RANGOON
Source: Gourmet magazine

1/2 lb. crabmeat, drained and chopped
1/2 lb. cream cheese, room temperature
1/2 tsp. A-1® Steak Sauce
1/4 tsp. garlic powder
30 won-ton wrappers
1 egg yolk, well beaten
Oil for deep frying*
Chinese mustard and/or red sauce*

Combine crabmeat with cream cheese & seasonings;blend to a paste. Place heaping teaspoonful on each wonton. Moisten edges of wontons with egg yolk. Gather four corners of wontons together & pinch edges together to seal. Heat oil to 375ºF. Add wontons in batches & fry until golden brown - ~3 min. Remove with slotted spoon & drain on paper towels. Serve hot with Chinese mustard & red sauce for dipping. Yields 30.
*NOTE: We don't bother with sauces for dipping. Also, I don't deep fry them. I either do them in a pan with ~2Tbl oil, or just spray them with oil (I use a Misto) & bake at 350 until wontons are crisp.

I haven't tried this one, but thought it looked good!
Chocolate chip cheese ball


8 oz cream cheese, softened
½ c butter (no substitute) softened
¼ tsp vanilla
¾ c confectioner's sugar
2 Tbl brown sugar
¾ c miniature semisweet chocolate chips
¾ c finely Chopped Pecans (or tiny shaved chocolate)
Graham Crackers

Beat cream cheese, butter & vanilla until fluffy. Gradually add sugars & beat until combined Stir in chocolate chips. Cover & refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball, cover and refrigerate for 1 hour. Just before serving, roll cheeseball into pecans. Serve with graham crackers.

 

[yummy72]

The chocolate chip cheeseball is very good. Also the cheesecake stuffed strawberries from the strawberry thread are great too! What about tortilla pinwheels? You can put a variety of ingredients in there, (I usually do cream cheese, chopped green onion and a dash of garlic salt) roll em up, refrigerate and slice. Serve with salsa. There are many variations of these to include deli meats, roasted red peppers, etc...

Good Luck,
Candi

 

[Beth E. (NJ)]

These recipes sound yummy! Thanks for sharing them gang.

 

[My~Rumbly~Tumbly]

I'm forever being asked to bring this to get-togethers:

Taco Dip

Spread a 15 1/2 oz can or greater of refried beans over the bottom of a large dish (something large and fairly shallow works best. I've used quiche, larger pie plates and shallow baking dishes before).

In a bowl, combine 16 oz. of sour cream (the 1/3 reduced fat tastes just as good) with a packet of taco seasoning. Whip really well and then spread over the refried beans.

To that, add a layer of chopped fresh tomatoes, shredded lettuce and shredded cheese (I've used cheddar, spicy monterey jack, a mexican cheese blend... whatever you like). On top of that, add as many sliced black olives as you'd like.

If you make this the night before, do not add the lettuce and tomatoes until the day of. The juicy tomatoes will wilt the lettuce. Serve chilled.

The recipe is very forgiving...you can add as little or as much of the ingredients you like. Your guest can scoop it out onto a plate and eat it with tortilla chips. Everyone here loves this (and I've used the leftovers inside of soft and hard taco shells and that is also very good!).

Good luck!

 

[yummy72]

Tammy-

Mu husband thinks that Taco Dip is a meal. He is not a big guy, but he will eat the whole casserole dish full. You can't beat taco dip!!


Candi

 

[My~Rumbly~Tumbly]

lol, that is usually how it is, Candi! People fill up on the darn taco dip and then they never get to the main course, lol.

 

[debster812]

Crock Pot Sweet and Sour Meatballs:

Since it is tomorrow that you need it for, I reccommend using the small, frozen "Swedish Meatballs" you can buy at the grocery store. 2 2lb bags fill one crockpot full.

2 2 lb bags frozen meatballs
2 cans smooth cranberry sauce
2 jars chili sauce

Put the cranberry sauce in a large heavy saucepan, heat until melted and smooth (like jelly) add the chili sauce, stir to combine.

Add the meatballs to the sauce in the pan, toss to cover, and transfer to the crockpot. Let it heat in the crockpot for at least 2 hours, but longer is fine.