Tag: Appetizers

Ingredients:

2 (8-oz.) cans crescent dinner rolls
1 (8-oz.) package cream cheese, softened 1 (4-oz.) can mushroom stems and pieces, drained and chopped I tsp. seasoned salt I ea, beaten
I to 2 T. poppy or sesame seeds

Instructions:

Separate dough into 8 rectangles; press to seal. Combine cream cheese, into jellyroll fashion; pinch seams to seal. Slice logs into I inch pieces; place seam side down on baking sheet. Brush each log with beaten egg, and sprinkle with poppy seeds. Bake at 375° for 10-12 minutes. Yields 4 doz.

Notes:

I used to make this a lot and really loved it, easy and simple, and can be made ahead and baked at last minute.

Servings Yield:

Yields 4 doz

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

Ingredients:

Instructions:

For each cup pecans melt–2 tablespoons butter in pan. Spread evenly in pan. Bake 300° for 30 minutes. Mix 2 tablespoons soy sauce, 1/2 22 teaspoon salt, 6 dashes Tabasco into salted pecans. Spread on paper towel to cool. Wonderful for holidays!

Notes:

Servings Yield:

Ingredients:

½ cup olive oil
1h cup white vinegar
3 T. fresh parsley, chopped 3 T. green onions, minced 1 tsp. sugar
3/., tsp. dried basil 1/z tsp. salt
1/2 cup green pepper, diced 3 cloves garlic
1 jar pimiento, diced
I block Cheddar cheese,

Instructions:

chilled (8 01..) 1 8-ounces cream cheese Combine first IO ingredients; set aside. Cut cheese in half lengthwise. Cut crosswise into 1/ in. slices. Repeat with cream cheese. Arrange cheese slices alternately. Pour marinade over slices. Marinate 8 hours. Makes 12-16 appetizer servings.

Notes:

My sister, Sharon Watkins, gave me this recipe which she uses to entertain all her famous and influential friends!

Servings Yield:

Makes 12-16 appetizer servings

Ingredients:

1 lb. sharp cheddar cheese 1 lb. mild cheddar cheese 1 (6-oz.) can tomato paste
1 Tbsp. garlic salt
3 Tbsp. Lea & Perrins Sauce 11/z cup beer

Instructions:

Add beer to form smooth paste. Serve with crackers, potato chips or on bread and grill for sandwiches. 10 81688-08

Notes:

Servings Yield:

Serve with crackers, potato chips or on bread and grill for sandwiches

Ingredients:

SllELL 1
b(rIelabd,) round loaf sourdough 11/i l«Jp. Worcestershire sauce (II-oz.) package cream J/., lb. bacon, cooked and crumbled (may substitute cheese, softened sausage, cooked crumbled
t 1/2 cup sour cream (12 oz.) and drained)
cups shredded cheddar 1/z cup chopped green onions cheese (8 oz.) Assorted crackers

Instructions:

Cut off top fourth of the loaf of bread; carefully hollow out bottom leavinga I inch shell. Cut the removed bread and top loaf into cube set aside. In mixing bowl, beat cream cheese; add sour cream, chedd cheese, and Worcestershire sauce until cornbined; stir in bacon an onions. Spoon into bread shell. Wrap in a piece of heavy foil. Bak at 325° for J hour or until heated through. Serve with crackers an reserved bread cubes. Yields 4 cups.

Notes:

This is one of my husband’s favorites-men love it and it is eas to make ahead and heat at the last minute.

Servings Yield:

Yields 4 cups

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

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

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:

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:

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Servings Yield:

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