Category Archives: Appetizers and Dips

ALPO Dip

Posted on March 15, 2014 by | Leave a comment

8 oz cream cheese
1 can turkey chili with beans, Hormel brand
1 large packet cheddar cheese, shredded, Mexican style

In a microwaveable pie pan, spread the entire tub of cream cheese evenly on the bottom. Pour can of chili over cream cheese and cover with cheese. Microwave on high for 4-7 minutes until cheese is melted and chili is steaming. Serve with tostada chips for dipping!

8 oz cream cheese

1 can turkey chili with beans, Hormel brand

1 large packet cheddar cheese, shredded, Mexican style

 

In a microwaveable pie pan, spread the entire tub of cream cheese evenly on the bottom. Pour can of chili over cream cheese and cover with cheese. Microwave on high for 4-7 minutes until cheese is melted and chili is steaming. Serve with tostada chips for dipping!

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Posted in Appetizers and Dips, Cookbook V2, Michele and Jack's Recipes

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Asparagus Roll-Ups

Posted on March 15, 2014 by | Leave a comment

10 slices white bread, crusts removed
1 8 oz tub whipped cream cheese
1 can asparagus spears
8 slices bacon, cooked and crumbled
1 stick butter, melted
grated parmesan cheese

Roll slices of bread thin with rolling pin. Combine cream cheese and bacon, spread over slices of bread covering right to the edges. Place an asparagus spear at each edge of bread and roll up. Dip each roll in melted butter, then roll in parmesan cheese. (At this point, you can place the rolls on cookie sheets and put in the freezer. When frozen, store in freezer bags for later use.)

When ready to use, slightly thaw rolls and cut each one into three pieces. Place on baking sheet and bake at 400 for 12 minutes. Let sit on sheet for several minutes after baking for easier removal.

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Posted in Appetizers and Dips, Cookbook V2, Marty and Dan's Recipes

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People Puppy Chow

Posted on March 15, 2014 by | Leave a comment

1 package chocolate chips
1 ½ c creamy peanut butter
½ c margarine
9 c Crispex cereal
2 pounds powdered sugar

In saucepan, melt chocolate chips, peanut butter, and margarine. Pour over cereal in a large mixing bowl. Stir gently but thoroughly with a wooden spoon. Pour onto waxed paper and wait 15 minutes for it to dry a little. Place mixture into a plastic bag that contains  the powdered sugar. Close tightly and shake. Chow will break up into bite-size pieces.

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Posted in Appetizers and Dips, Cookbook V2, Michele and Jack's Recipes, Snacks

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Cold Corn Dip

Posted on March 15, 2014 by | Leave a comment

1 can mexicali, drained
1 can rotel, drained
1 c mayonnaise
8 oz sour cream
2 c cheddar cheese, shredded

Mix and chill. Great dip for Fritos, veggies, etc.

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Posted in Appetizers and Dips, Cookbook V2, Courtney and Brian

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Vegetable Pizza

Posted on March 15, 2014 by | Leave a comment

1 package crescent roll dough
8 oz cream cheese, softened
Dry ranch dressing mix
Chopped veggies

Spread dough on sheet, pressing seams closed. Bake approximately five minutes at 375, until light brown. Mix cream cheese with a little milk to soften it. Add ranch dressing mix and spread on the warm dough. Sprinkle with chopped veggies of your choice. Cut and serve.

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Posted in Appetizers and Dips, Cookbook V2, Courtney and Brian, Entrees

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Sauerkraut Balls

Posted on March 15, 2014 by | Leave a comment

32 oz sauerkraut
1 lb bulk sausage, Bob Evans brand
½ c chopped onion
¼ c bread crumbs
8 oz cream cheese
¼ c parsley
2 t mustard
1 t garlic juice
½ t pepper
Flour
Egg, beaten
Bread crumbs

Brown sausage and add onions. Cook on low one hour, drain grease. Wash and squeeze sauerkraut, then chop it up. Add it to the bread crumbs. Set aside. Combine pepper, mustard, parsley, garlic juice, and cream cheese. Add in the sauerkraut and meat, and mix well. Refrigerate at least one hour. Make into small balls, drop into flour, then beaten egg, then bread crumbs. Deep fry for 3-5 minutes. Makes about 100.

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Posted in Appetizers and Dips, Carol and Bruce's Recipes, Cookbook V2

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Onion Canapes

Posted on March 15, 2014 by | Leave a comment

1 loaf white bread, firm, sliced thin
1 c mayonnaise
1 c sweet onion, minced fine
¼ c brown sugar

With 1 ½” round cutter, cut three rounds out of each bread slice. Spread each round with a thin coating of mayonnaise and sprinkle with onion. Add a dab of mayonnaise and a sprinkle of brown sugar.

Preheat broiler. Place canapés under broiler till heated through and toasted. Makes about 80.

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Posted in Appetizers and Dips, Carol and Bruce's Recipes, Cookbook V2

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Hoagie Dip

Posted on March 15, 2014 by | Leave a comment

½ lb ham
¼ lb salami
¼ lb Ham-O-Cola
1 medium tomato
½ head lettuce
¼ lb American cheese
¼ lb provolone cheese
Oregano
Mayonnaise

Dice all meats and cheeses. I find the fastest and easiest way is to stack alternate slices of the cooked ham and American cheese and dice them, and then to stack the salami, ham-o-cola, and provolone cheese and dice them. This ensures a good mixture and prevents the cheeses from sticking together.

Dice the tomato and lettuce and add to the mixture. Add oregano to taste. (I use about 2 t.) Add mayo until just moist. (I use about ¼ c.)

Mixture will get juicier as it sits.

Serve as an appetizer over small pieces of French bread.

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Posted in Appetizers and Dips, Cookbook V2, Katie and Dan's Recipes

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Roasted Grapes and Blue Cheese

Posted on March 15, 2014 by | Leave a comment

¼ c sugar
3 T water
½ vanilla bean
3 c seedless red grapes, stemmed and washed
4 large grape leaves, optional
4 oz gorgonzola, crumbled

Combine sugar, water, and vanilla in a shallow 9×9 baking dish, stir. Add grapes to the dish and bake at 400 for 20 minutes, shaking once or twice. Discard vanilla bean. Put grape leaves on each of the four plates. Arrange the warm grapes and drizzle with syrup. Divide the cheese into four servings and sprinkle it onto each plate.

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Posted in Appetizers and Dips, Cookbook V2, Tom and Lois's Recipes, Vegetarian

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Summer Garden Salsa

Posted on March 15, 2014 by | Leave a comment

Red pepper
Orange pepper
Green pepper
Yellow pepper
Green onion
Red onion
Cucumber, peeled and seeded
Corn
1 can black beans, drained and rinsed
1 can chopped tomatoes
Basil
Oregano
Salt
Pepper
Cumin
Cayenne pepper
Hot pepper flakes
Vinegar
Sugar

Add equal parts diced red, green, orange, and yellow pepper, plus some diced green and red onion, chopped cucumber, and fresh corn. Feel free to add any other vegetables you have lying around. Add the black beans and tomatoes. Throw in some fresh basil and oregano if you have any. Add salt, pepper, cumin, cayenne pepper, and hot pepper flakes, all to taste. Finally, add equal parts sugar and vinegar, beginning with ¼ c each. Don’t add more liquid until the salsa sits for a while. Chill several hours, ideally overnight.

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Posted in Appetizers and Dips, Cookbook V2, Shannon and Michael's Recipes

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