Charlotte's Cookbook and Recipes

Category: Appetizers

  • Cheesy Tater Crescent Snacks

    Ingredients:

    2 (8-oz.) cabs Refrigerc1ted Quick Crescent Dinner Rolls 1/2 cup pasteurized pr cheese spread
    16 frozen potato nuggets, thawed
    11?cup butter or margarine melted
    1 cup crushed herb seasoned croutons

    Instructions:

    Heat oven to 4000. Grease 16 muffin cups. Separate dough into 1 triangles Spread cheese evenly over each triangleh. Placedtatfotnuanggge on shortest side at each tnang1- R0 II ups. tfardt at shortteostsseaale oDip fille t point Pmch edges O oug · and roll to opposet in crushed croutons. Place in prepare rolls in melted butter,OOth! lll4 minutes or until golden brown muffin cups. Bake at 4 or . (continue Serve hot Makes 16 snacks. (To reheat, wrap loosely in .foil; heat at 350° for 10-1S minutes)

    Notes:

    Kids love it–the potatoes are reminders of a vegetable they really go for!

    Servings Yield:

    Makes 16 snacks

  • Flaky Deli Slices

    Ingredients:

    1 package refrigerated pie crusts, softened ;., cup grated Parmesan cheese ¾ pound very thinly cut ham
    ;., J)OUnd thinly sliced pepperonj
    4 OWlces shredded Checfd-cheese vcar

    Instructions:

    Heat oven to 450°. Unfold crusts; sprinkJe each cheese. Top each with ham, pepperonj and ch evenly With 1 of edges. Loosely roll up each crust, Pl Cddar th l>ar.,_ on ugreased cookie sheet. Fold Cfds ilCe f)\t . ”lt 17 mmu. Cut each roll into 16\i llllder, \:1,_’ I.”,This ias recipe . lll \ ‘1\t her faVOrites

    Notes:

    sentc

    Servings Yield:

    ‘\bt t ll’ ‘\ \’”

  • Cheese Rellenos Crescent Pie

    Ingredients:

    PIB
    8 oz. Pillsbury Refrigerated
    Quick Crescent Dinner Rolls 2 This cornmeal
    6 oz. (1-1/1 c.) Monterey Jack cheese, shredded
    4 oz. oz. (1 c.) Cheddar cheese, shredded
    4 oz. can green chilies, chopped, rinsed & drained 3 eggs, slightly beaten
    3/.,. t cups sour cream

    Instructions:

    Heat oven to 350°. Separate dough into eight triangles. Place triangles in ungreased 9-inch pie or square pan; press over bottom and up sides to form crust. Sprinkle cornmeal over crust; press into crust. In small bowl, cornbine cheeses; reserve ½ c. for topping. Add chilies to re-maining cheese; sprinkle over crust. Beat eggs and sour cream until smooth; pour over cheese mixture. Sprinkle with reserved ½ c. cheese. Cover edge of crust with foil during first 20 minutes of baking. Bake 350° for 33-43 minutes. Cool five minutes. Cut into wedges or squares to serve.

    Notes:

    This is great served as an appetizer but also as a brunch recipe.

    Servings Yield:

    serve ½ c

  • Fried Jalapenos

    Ingredients:

    1 gallon canned Jalapefto peppers, drained 1/z c. yellow cornmeal 1 c. nour
    1 tsp. baking powder 1/z tsp. salt
    1 T. corn oil 1 cup beer oil for frying
    4 oz. Muenster cheese o cheddar cheese, grated 1/z c. flour

    Instructions:

    Cut eah pepper, making a small slit large enough to remove the seeds and vems. Wash carefully, keeping the pepper intact and drain. In a small bowl, mix the cornmeal, I cup flour, baking powder and salt. Add the beer and I tablespoon corn oil. Mix until well blended. Set aside for 15 minutes. Add 3 inches of corn oil in a skillet and heat to 350°, about medium heat, Carefully stuff each pepper with grated cheese. Roll the peppers in 1/2 cup flour, then dip into batter covering cornpletely. Fry in hot oil I to 2 minutes. Tum and brown on all sides. Drain on paper towels and serve immediately. Yields 24 peppers.

    Notes:

    After reading this great recipe, I realize I would do this really simple by rolling the peppers in flour and then dipping in cornmeal mixture made as directed. Follow instructions for frying, but you may use canola or vegetable oil, if desired.

    Servings Yield:

    Yields 24 peppers

  • Chili Cheese Dip

    Ingredients:

    1 box Velveeta Cheese 1 can Chili (no beans)
    1 can Rotel tomatoes

    Instructions:

    Cut cheese into chunks and put in bowl; open chili and RoteJ and pour on top. Microwave or heat on stove. If heating on stove, you need to stir some; to microwave, do 5 minutes and stir, another I or 2…untiJ creamy. Serve surrounded by your favorite dipping chips.

    Notes:

    One of the old-time favorites, quick and easy to make. We Jove it–and grand kids really go for it! 12 81688-0S

    Servings Yield:

    Serve surrounded by your favorite dipping chips

  • Chili Con Queso

    Ingredients:

    4 large onion chopped large green pepper chopped Tbsp. Crisco 11/z tsp. salt 11/2 tsp. pepper
    cans (1 pound) tomatoes
    31/2 lbs. Velveeta Cheese 3 Tbsp. Oour 1/.2cup water
    cans (4 oz.) green chili peppers, chopped Saute onions and green peppers in Crisco until tender, but not brown. Ad seasonings and tomatoes. Cut cheese into pieces; add to tomato mixture, and stir well to melt. Make pate of flour and water, add to sauce and cook till desired thickness. Add peppers. Serves 20.

    Instructions:

    Notes:

    Servings Yield:

  • Chipped Beef Dip

    Ingredients:

    1 (2-1/2-oz.) jar chipped, dried beef
    1 clove garlic (or 1 to 2 tsp.)
    3 green onions chopped 1/z cup sour cream 1 green pepper chopped 1 (8-oz.) cream cheese softened 1/z to 1 cup chopped pecans

    Instructions:

    In mixing bowl, blend all ingredients and adjust seasonings. Top with pecans. Heat and serve hot with crackers or chips.

    Notes:

    Servings Yield:

    serve hot with crackers or chips

  • Chocolate Chip Cheese Ball

    Ingredients:

    BALL
    1 package 8 oz. cream cheese, softened 1/2 cup butter (no substitutes),_ softened 1/.i tsp. vanilla extrc1ct
    3/_, cup confectioners’ sugar
    2 This brown sugar
    3J.a cup miniature semi-sweet chocolate chips
    3J.a cup finely chopped pecans Graham crackers

    Instructions:

    In a ma xing bowI, beat the cream chee,se b.utter a·nd· vanilla u1nt!I fluhf.fy. G d lly add sugars; beat just until cornbmed. Star m choc ate c aps. ra ua 2 h urs Place cream cheese mixture on a Cover and refngerte for . s:a intoa ball. Refrigerate for at least large piece of plastic wrp, cheese ball in pecans. Serve with I hour Just before servmg, ro graham crack ers. Yields I cheese ball (about 2 cups). 13 cw1011>, 1 (3-oz.) package cram cheese 1/2 cup sour cream 1 envelope Onion Salad Dg Mix (Good Seasons) I (101/2-oz.) can minced dams, dralnl’CI I tsp. lemon Juice Beat cream cheese until smooth. Add sour cream and salad dressing mix; blend well. Stir in drained clams and lemon juice. Chill. Makes about I1/2 cups dip. Curried Clam Microwave Dip: (8-oz.) package cream cheese 1111tsp. curry powder l (8-oz.) can milKed dams, drained green onions chopped 1/.i tsp. garlic salt 1/.atsp. salt Thsp. milk Place cream cheese in bowl, sprinkle curry on top. Heat in microwave, covered with wax paper, 30 sec. Mash cheese with remaining ingredi-ents. To serve, coo uncovered in microwave for 2 min. stining twice. Sprinkle with parsley. Serve with melba or sesame crackers. Makes 21/ cups.

    Notes:

    Served with crackers this is a good spread, quite different in_ C” J taste because of the clams.

    Servings Yield:

    Yields I cheese ball (about 2 cups)

  • Cocktail Crackers

    Ingredients:

    3f.a to I cup salad oil 1/.atsp. lemon pepper
    ½ tsp. dill weed cayenne pepper garlic powder
    1 package hidden Valley ingmix 12 to 16 oz. oyster (soup) crackers

    Instructions:

    Mix together, store in covered container.

    Notes:

    One of my favorites. I did not realize how popular it was untiJ one of my favorite people at Comfort Elementary School made them.( Thank you, Sandra D. for making these so speciaJ!!! 14 916118-0S

    Servings Yield:

  • Cold Cocktail Sausages

    Ingredients:

    1/z cup chill sauce 1 Tbsp. horseradish
    1 tsp. Worcestershire sauce 2 green onions chopped ;., cup sherry
    1 to 2 lbs. cocktail sausages
    Ina 8″ glass pan, mix all ingredients except sausages. Heat, in micro-wave, uncovered for 2 minutes, stir and set aide. Brown sausages, uncovered,2 to3 minutes. Add to cooled sauce. When all cooked and

    Instructions:

    added, cover and let stand 3 to 6 hoJrs before serving at room tem-perature.

    Notes:

    Servings Yield: