Charlotte's Cookbook and Recipes

Category: Appetizers

  • Grilled Jalapenos

    Ingredients:

    12 jalapefios 12 ounces cream cheese Clean out jalapefios by slicing in half; remove seeds and membrane. Place I tablespoon of cream cheese between hves. w-:ai> witha alf slice of bacon and secure with wooden toothpicks. Gnll on medmm heat until hot and bacon is thoroughly cooked

    Instructions:

    Notes:

    These are my son-in-law Rodger’s fvrite aptizer. He ks these at the edge of the grill when he is gnlhng outside. The gnlng takes the “hot” out and even the youngsters eat them as soon ast ey corne off the grill.

    Servings Yield:

  • Paula’s Dip

    Ingredients:

    3 This oil
    1-111 This cider vinegar 1/1 tsp. salt
    1 tsp. garlic salt
    1/.a tsp. black pepper
    1/.2cup black olives and liquid,
    11.2cup green chiles and liquid 3-4 tomatoes, chopped 4-5 green onions, chopped

    Instructions:

    Mix together and serve w· . . Th’ . 1th chips or crackers of your choice. o e. is is a good fl d her recipe. Jt is a grea/n f ,my rther and sister-in-law that sent P cause it is made with fresh vegetables.

    Notes:

    Servings Yield:

    serve w·

  • Guacamole

    Ingredients:

    (Ame.ado Dip) S ripe avocados
    2 T. rmety chopped red onion 2 T. fresh lime juice
    1/z medium jalapeño pepper, seeded and chopped I garlic clove, prmed 3/ tsp. salt
    ½ cup Picante Chunky Salsa (optional) Tortilla chips

    Instructions:

    Cut avocados in half. Scoop pulp into bowl, and mash with potato masher or fork until slightly chunky. Stir in ingredients. Cover with plastic wrap, allowing wrap to touch mixture, and let stand at room temperature 30 minutes. Makes 4 cups. Serve with tortilla chips or Fritos. (You can freeze mashed, fresh avocado to keep on hand. Just add 1/2 tsp. lime or lemon juice per avocado, mix well, and store in zip lock bag, removing all air. Thaw in refrigerator or in a bowl of cool water.

    Notes:

    Our daughter-in-law, Kyna, makes our favorite guacamole avo-cado dip and always does such a great job. We always look forward to her preparing andserving thisgreat dip. There are neverany leftovers.

    Servings Yield:

    Makes 4 cups

  • Peanut Butter Lovers’ Dip

    Ingredients:

    213 cup creamy peanut butter
    2;3 cup honey ;.. cup lemon juice
    CmbineII ingredients in a small bowl; beat at low speed with electric m,lxer untisl moothServe with apple slices and banana chunks Yields /3 cups.
    ot_e:This might be made for a kid’s party as all of their favorite mgred1ents are here.

    Instructions:

    Notes:

    Servings Yield:

  • Hot Cheese Balls

    Ingredients:

    2 cup flour, unbleached 2 cup sharp cheese, grated
    3 cup Rice Krispies ½ tsp. salt
    2 sticks butter, melted ;,tsp.cayenne pepper

    Instructions:

    Mix all ingredients. Roll into small olie sire balls and place on sprayed cookie sheet Bake 4000 for J0-12 mmutes.

    Notes:

    I love to serve these as appetizers by themselves or with one of our great soups. 20

    Servings Yield:

    serve these as appetizers by themselves or with one of our great soups

  • Pepperoni Pizza Dip

    Ingredients:

    1 (8-oz.) package cream cheese, softened 1/2 c. pizza sauce 1/2 c. dairy sour cream 1/2 c. chopped pepperoni
    1 tsp. dried oregano, crushed
    ;., c. sliced green onion
    1/x tsp. garlic powder
    1/.i c. chopped green pepper 1/x tsp. crushed red pepper (optional)
    1/2 c. shredded mozzarella cheese

    Instructions:

    In a small mixer bowI beat cream cheese, sour cream, oregano, garlic powder, and red pepper. Spread evenly in a 9 or 10″ quiche dish or pie plate. Spread pizza sauce over the top. Sprinkle with pepperoni, green onion, and green pepper. Bake in a 350° oven for IO minutes. Top with cheese; bake 5 minutes more until heated through. Serve with sweet pepper strips, broccoli flowerets. or crackers. Serves 12.

    Notes:

    This is one of those great dips you love to have for kidsespecially. I think the pizza sauce makes them feel very grown up and makes those of us that are older feel younger!

    Servings Yield:

    makes them feel very grown up and makes those of us that are older feel younger!

  • Hot Cheese with Bacon Canapes

    Ingredients:

    . CANAPts,
    2 (4-oz.) packages grated Cheddar Cheese
    1 egg beaten well
    1 tsp. onion juice
    1 tsp. Worcestershire sauce tsp. mustard ding 4 slices bread strips bacon, cut in 1/z” pieces

    Instructions:

    Mix together cheese, egg, onion juice, sauce and mustard dressing and spread on fresh bread (crusts removed). Cut each slice in 4 pieces. Top with a piece of bacon. Put in preheated 375° oven until cheese is melted and bacon is done. Makes 16 canapes.

    Notes:

    There is no better beginning to your party than a beautiful tray of canapes, so be sure that you make plenty. Your guests will love this hors d’oeuvres.

    Servings Yield:

    Makes 16 canapes

  • Pickapeppa Cream Cheese

    Ingredients:

    Instructions:

    Put a block of cream cheese on a nice serving plate. Pour or spoon the Pickapeppa brand steak sauce over the softened mound of cream cheese. Serve with cracke. Any unused appetizer may be covered with Saran Wrapand refrigerated for use later. Easy, but very enjoyable appetizer that everyone enjoys.

    Notes:

    Servings Yield:

    Serve with cracke

  • Hot Crab Meat Appetizer

    Ingredients:

    t (8-oz.) package softened cream cheese 1 (6-oz.) can flaked crab meat
    2 Tbsp. finely chopped onion 1 Tbsp. milk
    ‘h tsp. creamy horseradish
    salt and pepper to taste Worcestershire sauce, a dash
    ‘h cup sliced toasted almonds
    oven to 375. Combine all ingn:dients except almonds

    Instructions:

    Phe:til well blended Pile into a pie plale orany shallow ov_: d1: mix u “th almonds Place in oven for IS minull:S- Serve hot w1 th Top w1 abl. or with crackers. If rushed for time, serve w1 – crisp raw veget es out heating.

    Notes:

    Servings Yield:

    Serve hot w1 th Top w1 abl

  • Hot Jalapeno Crab Dip

    Ingredients:

    1 lb. lump crabmeat, picked over for shells and cartilage
    1 tsp. chopped garlic
    1/1 c. chopped pickled Jalapeftos
    1/.a lb. Monterey Jack cheese with jalapeftos, grated
    I tsp. Vol’t’eStershlre saace 1 tsp. hot sauce ½tsp.salt ½ c. mayonnaise 2 oz. Panniglana-Reggano cheese, grated
    Toasted Croutons (see below)

    Instructions:

    Preheat the oven to 350 degrees. Combine the crabmeat, garlic, jala-penos, Monterey Jack. Worcestershire, hot sauce, salt, and mayo in a medium size mixing bowl. Toss gently to mix. Spoon the mixture into a medium si:ze mixing bowl. SprinkJe the Parmesan cheese evenly on the top of the crabmeat mixture. Bake until golden brown and bubbly, about 25 minute Remove from the oven and sit for about 5 minutes before serving with the croutons. Yields 8 appeti:zer servings. Toasted Croutons: 1 loaf French bread (8″ diameter X IS” long) cut cwise into 1/,” thick slices S T. olive oil 1/, tsp. salt ;.. tsp. freshly ground black pepper Preheat oven to 400°. Line a baking sheet with parchment paper. Arrange the bread slices on the baking sheet and brush them with half of the olive oil, then sprinkle them with 1/s teaspoon of salt and 1/s teaspoon of the black pepper. Tum the slices over, and brush them with the remaining oil, and sprinkle with the remaining salt and pepper. Bake for about 6 minutes, then tum toe baking sheet around in the oven to ensure even browning. Bake until the croutons are lightly browned, about 6 more minutes. Remove from the oven and Jet cool cornpletely before serving with crab dip. Yields about 32 croutons.

    Notes:

    What a great recipe for entertaining.

    Servings Yield:

    Yields about 32 croutons