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Healthy Jalapeno Poppers

4 Feb


1 T. olive oil
1/2 lb. ground turkey breast
3/4 c. green pepper, finely chopped
1/2 c. onion, finely chopped
1 clove garlic, minced
1/2 c. fat-free cream cheese, softened
Greek seasoning to taste
10 jalapeno peppers, halved and seeded
Garnish: low fat Parmesan cheese


Heat oil in a skillet over medium heat.
Brown turkey with green pepper, onion and garlic; drain.
Transfer turkey mixture to a bowl; blend in cream cheese and seasoning.
Add one tablespoon of turkey to mixture to each jalapeno half; sprinkle with Parmesan cheese. Transfer filled jalapenos to lightly greased baking sheets.
Bake at 425 degrees for 15 to 20 minutes, or until tops are golden.
Makes 20 servings.

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Toasted Ravioli

4 Feb


9-oz. pkg. refrigerated cheese-filled ravioli
1/2 c. Italian-flavored seasoned dry bread crumbs
1/4 c. milk
1 egg
Garnish: grated Parmesan cheese, warm spaghetti sauce


Cook ravioli in boiling water for 3 minutes.
Drain well and cool slightly.
Place bread crumbs in a shallow dish.
In another shallow dish, beat together milk and egg.
Dip ravioli in egg mixture and let excess drip off.
Dip in bread crumbs to coat.
Place ravioli on a lightly greased baking sheet.
Bake at 425 degrees for 15 minutes or until crisp and golden.
Sprinkle ravioli with Parmesan cheese and serve with warm spaghetti sauce.
Makes 8 to 10 servings. – See more at:

7-Layer Mexican Dip

13 Sep


16-oz. can refried beans

2 c. sour cream

1-1/4 oz. pkg. taco seasoning mix

2 avocados, pitted, peeled and mashed

2 t. lemon juice

3 cloves garlic, minced

2 c. shredded Cheddar cheese

4 green onions, diced

1/4 c. black olives, sliced

1 tomato, diced

tortilla chips


Spread beans in the bottom of a 10″ round or square clear glass dish; set aside. 
Combine sour cream and seasoning mix; spread over beans. 
Mix avocados, lemon juice and garlic; layer over sour cream mixture. 
Sprinkle with cheese; top with onions, olives and tomato. 
Serve with tortilla chips. 
Serves 8.

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Cinnamon Toast Balls

13 Sep


12 slices bread, crusts removed

1/4 c. butter, melted

1 T. cinnamon

1 T. sugar

Tear each slice of bread in half. 
Roll each half into a ball and place on an ungreased baking sheet. 
Drizzle balls with melted butter. 
Combine cinnamon and sugar and sprinkle over balls. 
Bake at 350 degrees for 5 to 7 minutes. 
If desired, broil until lightly golden, about 2 minutes. 
Makes 2 dozen.

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Cheese Pops

13 Sep


2 3-oz. pkgs. cream cheese, softened

2 c. finely shredded Cheddar cheese

1-1/2 c. carrots, peeled and finely shredded

2 t. honey

1 c. pecans, finely chopped

4 doz. pretzel sticks


Combine cheeses, carrots and honey; chill for one hour. 
Shape into one-inch balls and then roll in pecans. 
Chill, then insert pretzel sticks before serving. 
Makes 3 to 4 dozen.

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Cheddar-Bacon Balls

13 Sep


6 slices bacon, chopped

8-oz. pkg. Cheddar cheese, cubed

1/4 c. butter, cubed

2 T. fresh parsley, chopped

2 T. green onions, chopped

2 T. hot banana pepper rings

1/4 c. toasted pecans, finely chopped assorted crackers

Cook bacon until crisp; drain, reserving one tablespoon drippings. 
In a blender or food processor, blend cheese, butter, parsley, green onions and pepper rings. 
Add bacon and reserved drippings; process until bacon is finely chopped. 
Chill mixture 3 hours, or until firm. 
Form mixture into one-inch balls. 
Roll balls in chopped pecans. 
Store in refrigerator up to 2 days before serving. 
Serve with crackers. 
Makes 2 dozen balls.

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French Dip Crescents

9 Sep


2 packages crescent rolls, 8 count

1 pound deli roast beef, thinly sliced

4 ounces Swiss or provolone cheese, cut in 16 equal sized pieces

optional: Horseradish Sauce
optional: Au Jus for dipping 


French Dip Crescent Directions:

Unroll crescents onto a large cookie sheet.
Spread a small dab of horseradish on each crescent, then place a slice of roast beef and a piece of cheese on each crescent.
Roll crescents starting from the wide end and ending at the narrow end.
Bake at 375 degrees for 11 to 13 minutes, until crescents are a golden color.
Serve with Au Jus and enjoy!

Easy Au Jus Ingredients:

olive oil, just enough to saute

1/4 cup red onion, chopped

1 teaspoon garlic, minced (I use jarred)

1/8 cup white wine

1 tablespoon Worcestershire sauce

2 1/2 cups beef broth

1 teaspoon flour

Easy Au Jus Directions:

Caramelize the onions in a small amount of olive oil. Add garlic and cook for a minute or two more.
Deglaze the pot with white wine, then add Worcestershire sauce and cook for another minute, stirring constantly.
Add beef broth and bring to a light boil. Reduce heat and simmer for about 30 minutes.
Strain broth and then return it to pot. Add flour and simmer an additional 5 minutes.



9 Sep


6oz cream cheese, room temp
2 cups cheddar cheese

3 tbsp minced onion

3 tbsp salsa

1 tsp ground cumin

2 cups nacho cheese chips

crumbled top of 1 bell pepper for stem garnish

1. With a mixer, combine cream cheese, cheddar, onion, salsa and cumin. Mix until creamy.

2. Scoop mixture onto plastic wrap and use wrap to form a ball and chill for at least 2 hours.

3. When ready to serve, roll ball into the crushed nacho chips and place bell pepper stem on top. 

Serve with chips, vegetables or pretzels!

Enjoy !

Rotel Cups

18 Aug


1 Can rotel tomatoes, drained (almost all the way)
1 bag bacon pieces
1 cup shredded swiss
1 cup Mayo
3 pkg. phyllo pastry cups – thawed


Preheat oven to 350 degrees F.
Mix the first 4 ingredients and scoop evenly into the cups. Place on baking sheet and cook at 350 for 15 min.

Crack Cheese Dip

14 Aug


1 8 oz package cream cheese
2 cups grated cheddar cheese or grated jalapeno jack
1 cup mayonnaise
1 small purple onion or green onion if you prefer


1. Combine all ingredients in a 9″ baking dish
2. Bake at 350  for 20 minutes or until lightly browned

I like to serve this with tortilla chips, but you can use Wheat Thins or Fritos if you like.

Also if you want to add a little kick to it, add some finely chopped jalapeno to it. Add as much or as little as you like. I usually use about 4-6  slices of jalapenos out of the jar.

Another variation is to add 1 cup finely shredded cheddar cheese and 1 cup finely shredded mozzarella cheese instead of the 2 cups cheddar.


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