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FALL CHEESE BALL

9 Sep

Ingredients:

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


Directions:
 
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

Ingredients:

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

Directions:

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

Ingredients:

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

Directions:

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.

 

Cream Cheese Sausage Balls with Creamy Mustard Dipping Sauce

11 Aug
Ingredients:

1 lb Sausage , uncooked ( regular or hot)
8 oz cream cheese, softened
1 1/4 cups Bisquick Baking Mix
4 oz Cheddar cheese , shredded


Directions:

Preheat oven to 400°.
Mix all ingredients until well combined. Roll into 1 inch balls.
Bake for 20-25 minutes or until golden.
You can make these ahead and refrigerate until needed. Or also freeze until ready to use, you will need to add a few minutes to the baking time.
Dipping Sauce:
1/2 cup MAYO
1/2 cup SOUR CREAM
2 Tablespoons DIJON MUSTARD
1 Tablespoon WHITE WINE VINEGAR
2-6 drops HOT SAUCE
1 medium GARLIC CLOVE, crushed

Sweet Chicken Bacon Wraps

9 Aug

Ingredients

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Directions

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Hissy Fit Dip

9 Aug

Ingredients:

16 ounces sour cream

8 ounces cream cheese, softened
8 ounces Velveeta®, small cubed
1 cup white American cheese, shredded
1/2 – 1 pound pork sausage, crumbled, cooked and drained
1/4 cup green onion, finely chopped
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon ground sage
1/4 teaspoon curry
1/8 teaspoon cayenne pepper
Dash of garlic salt or powder
Sea salt and fresh cracked pepper to taste

Directions:

In a mixing bowl, combine all ingredients; stirring until well blended.

Place in baking dish you have sprayed with non-stick coating.

Bake at 350 degrees for 1 hour.

Serve with crackers, chips, or veggie sticks – carrots, celery, sliced cauliflower, etc.

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