Category: Misc. Appetizers

hot artichoke spread

Hot Artichoke Spread

1 (14 ounce) can artichoke hearts, drained and finely chopped
8 ounces cream cheese, softened
1 garlic clove, minced
1/3 cup mayonnaise
2/3 cup Parmesan cheese, grated

Combine all ingredients in a bowl and mix well. Place in a lightly greased casserole dish and bake for 20 minutes at 350 degrees F.

Serve warm with crackers and/or toast points.

pepperoncini cheese spread

Pepperoncini Cheese Spread

1 (8 ounce) container soft cream cheese
1/2 cup shredded provolone cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon garlic powder
1 (12 ounce) jar pepperoncini, drained, stemmed, seeded and chopped
1 plum tomato, diced

Stir together cheeses and garlic powder in medium bowl until well blended. Add pepperoncini and tomatoes; mix well.

Chill at least 3 hours. If desired, garnish with chopped chives.

Serve with crackers.

Makes 2 1/2 cups.

shrimp pillows

Shrimp Pillows

1 package ready-made pie crusts
20 medium size shrimp, cooked, shelled and deveined
3/4 cup to 1 cup mayonnaise
Lemon pepper to taste

Preheat oven to 450 degrees F.

Cut 3-inch circles of pie crust. Dip each shrimp into mayonnaise, coating it generously. Lay a shrimp on 1 side of each dough circle. Sprinkle with lemon pepper. Fold dough over and pinch the edges to seal well. Bake at 450 degrees F for 8 to 10 minutes until golden.

minced meatballs

Minced Meatballs

2 beaten eggs
1/3 cup fine dry bred crumbs
1 (2 1/4 ounce) can deviled ham
1/2 teaspoon salt
Dash of pepper
1 pound lean ground beef
1 (22 ounce) can mince pie filling
1/3 cup apple juice or apple cider
1 tablespoon vinegar

Combine eggs, bread crumbs, deviled ham, salt and pepper; add ground beef and mix well. Shape mixture into 6 dozen tiny meatballs. Place in shallow baking pan. Bake at 375 degrees F for 12 to 14 minutes or until done. Cool; remove from pan. Cover and chill.

When ready to serve, combine pie filling, apple juice and vinegar; heat until bubbly. Add meatballs and heat through.

Serve in chafing dish with picks. Keep warm, adding additional apple juice if mixture becomes too thick.

Makes 6 dozen appetizers.

sausage cheese dip

Sausage Cheese Dip

This is another family favorite!

Brown 1 pound of breakfast sausage and drain fat off. Set aside.

Melt a block of Velveeta cheese with a large jar of your favorite salsa. Add the sausage and mix well. Keep warm in a chafing dish or a small crockpot.

Serve with tortilla chips.

buffalo pierogies

Buffalo Pierogies

Source: Mrs. T’s Pierogies

4 1/2 teaspoons hot pepper sauce
1 tablespoon vegetable oil
1/2 teaspoon chili powder
1 (16.9-ounce) package Mrs. T’s Potato & Cheddar
    Cheese or Potato & Onion Pierogies

Preheat oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.

In a medium bowl, combine hot sauce, oil and chili powder. Add frozen pierogies; toss until well coated. Arrange on prepared baking sheet. Bake until golden and crisp, about 20 minutes, turning after 10 minutes.

Serve with blue cheese salad dressing or salsa and celery sticks, if desired.

Per Serving (excluding unknown items): 210 Calories; 6g Fat (24.6% calories from fat); 7g Protein; 34g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 569mg Sodium

Exchanges: 2 1/2 Grain (Starch); 1 Fat; 0 Other Carbohydrates

candied kielbasa

Candied Kielbasa (for parties)

3-4 pounds sliced kielbasa
1 jar of favourite BBQ sauce
1 small onion, chopped

Add everything to a nonstick saucepan, and let boil down for about 2 hours until kielbasa becomes dark and crispy on the outside, and soft on the inside.

easy asian appetizer

Easy Asian Appetizer

1 (8 ounce) block cream cheese
2 teaspoons toasted sesame seeds
Soy sauce

Place the cream cheese in a shallow bowl. Pour soy sauce over to sprinkle with seeds.

Serve with plain crackers or pretzels.

christmas oyster roll

Christmas Oyster Roll

16 ounces cream cheese
2 teaspoons Worcestershire sauce
1/8 teaspoon garlic powder
1/2 small onion, grated
3 tablespoons mayonnaise
1/8 teaspoon salt
2 cans smoked oysters, well drained and finely chopped
1/4 cup fresh parsley, chopped

Cream together cream cheese, Worcestershire sauce, garlic powder, onion, mayonnaise and salt. Spread mixture on wax paper until it is about 12 x 8 inches and less than 1/2 inch thick. Chill in refrigerator about one hour.

Spread oysters on top of cheese mixture, and roll up into a log. Roll log in chopped parsley and chill refrigerator for 24 hours before serving.

Serve with crackers.

Serves 10-25, depending on serving size