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Favorite Appetizer Recipe's

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  • Favorite Appetizer Recipe's

    Crab Cakes

    2 ½ pounds pasteurized crabmeat
    ¼ tsp. salt
    1 ½ tsp. black pepper
    3 tbsp. Old Bay seasoning
    1 ½ sleeves butter-flavored crackers
    3 eggs
    2 ½ tbsp. mayonnaise
    3 tbsp. Dijon style mustard
    Worcestershire sauce

    1. Spread crabmeat out in a large, flat pan to pick out any cartilage or shell.

    2. Season with salt, pepper and Old Bay seasoning.

    3. Place crabmeat and crackers in large bowl.

    4. In small bowl, mix eggs, mayonnaise and mustard; add liberal dashes of Worcestershire sauce.

    5. Gently add mixture to crabmeat.

    6. Scoop and form cakes into desired size and shape. Handle gently.

    7. Place on oiled broiler pan or in hot oiled skillet.

    8. Broil 4-5 inches from heat and broil 3 minutes until golden brown, turn and broil on second side until golden or sautéed in butter for 4 minutes per side for crunchier cakes.

  • #2
    California Party Spread

    1 can 14 oz. artichoke hearts, drained and chopped
    1 pkg. 8 oz. cream cheese, softened
    1 cup mayonnaise
    1 cup grated Parmesan cheese
    3/4 cup chopped tomatoes
    1 medium jalapeno pepper, seeded and minced - (needs at least 3 more )
    1 tsp. dried dill weed (I use lemon dill)
    Town House crackers

    Preheat oven to 325. Combine all ingredients except crackers in medium bowl. Place in shallow baking dish. Bake 35 to 45 minutes or until
    heated through and lightly browned. Serve with Town House crackers.

    Makes 3 1/4 cups


    • #3
      Hot Bean Dip

      Hope this doesn't turn out to be a double post. I lost the first post.

      Hot Bean Dip

      1 16 ounce can refried beans
      1 16 ounce can tomatoes -chopped and drained
      1/2 pound grated cheddar or jack cheese
      1/4 teaspoon onion powder
      1/2 teaspoon salt
      1/4 teaspoon garlic powder

      Mix together well in a skillet and heat over medium until cheese melts,
      stirring occasionaly. Serve warm with chips.

      Use 2 cups enchilada sauce in place of tomatoes.

      Add (2) 2.2 ounce cans sliced ripe olives.

      Add (2) 4 ounce cans diced green chilies.


      • #4
        Upper Crust, Inc. Cheese-Filled Mushrooms

        Upper Crust, Inc. Cheese-Filled Mushrooms

        This recipe can be adjusted, using the same proportions, to make as many
        mushrooms as you want

        1-1/2 Pounds white mushrooms
        1 Cup shredded Cheddar cheese
        1 Cup shredded mozzarella cheese
        1 Cup shredded Parmesan cheese
        3/4 Cup mayonnaise
        Crumbled cooked bacon, to taste (optional)

        Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set
        aside. (If desired, line cookie sheet with aluminum foil to save on
        cleanup.) Wash mushrooms thoroughly; dry and remove stems, hollowing out a hole where the stem was attached to the mushroom. Set aside. Mix together cheeses, mayonnaise and bacon (if using). Pack the center of each mushroom with a mound of the cheese mixture. Arrange mushrooms on cookie sheet. Bake until cheese is browned and mushrooms are shiny, about 20 minutes. Mushrooms may be stuffed and refrigerated ahead of time, then baked as needed.

        Serves about 15 as hors d'oeuvres.


        • #5
          Sweet and Spicy Nuts

          These are addicting.

          Sweet And Spicy Nuts

          1 Cup sugar
          2 Teaspoons salt
          1 1/2 Teaspoon of ground cumin
          1 1/2 Teaspoon of ground cinnamon
          1 1/2 Teaspoon coarsely ground black pepper
          1/2 teaspoon ground red pepper (cayenne)* up to 1 1/2 teaspoons if you prefer spicy
          1 Large egg white
          6 Cups unsalted nuts such as walnuts, pecans, natural almonds and/or cashews

          Preheat oven to 325 degrees. Grease two 15 ½ "x 10 ½ "jelly-roll pans. In
          small bowl, stir sugar, salt, cumin, cinnamon, black pepper, and red pepper.
          In large bowl, with wire whisk, beat egg white until foamy. Stir nuts into egg white. Add sugar mixture; toss until nuts are thoroughly coated. Divide nut mixture between prepared jelly-roll pans, spreading evenly. Bake nuts 20 minutes or until golden brown and dry, stirring twice during baking.
          When done transfer nuts to waxed paper; spread in single layer to
          cool. Store nuts in tightly covered container at room temperature up to 1


          • #6
            Who needs celery?

            Jalapenos Stuffed w/Peanut Butter

            Jalapeno peppers
            Creamy peanut butter

            Cut whole jalapeno peppers in halves. Remove seeds. Wash with cool water and dry completely with paper towel. Spread creamy peanut butter into jalapenos. Serve with favorite snack cracker.


            • #7
              Pepper Pick Ups

              2 cans crescent rolls
              8 oz cream cheese
              8 oz shredded cheddar
              3 T chopped green chiles (or jalapenos)
              2 T chopped black olives
              1 1/2 tsp minced onion
              9 drops Tabasco Sauce

              Unroll crescents and press each 2 into a square. You will have 8 squares. Mix remaining ingredients together. Divide mixture evenly onto the 8 squares and spread to within 1/4 inch of sides. Roll up jelly-roll style. Chill 30 minutes or until needed. Slice 1/2" on greased cookie sheets. Bake at 400 degrees for 15 minutes or until lightly brown.


              • #8
                Little Boozers

                1 1/2 cups ketchup
                1/4 cup brown sugar
                1/4 cup whiskey
                1 package cocktail wieners

                Combine the ketchup and brown sugar in a saucepan. Cook on low heat until the sugar dissolves. Add whiskey and hot dogs. Remove from heat.


                • #9
                  Hawaiian Roll-Ups

                  1/2 cup milk
                  1 tsp. prepared mustard
                  3 drops Worcestershire sauce
                  1 cup soft bread crumbs
                  2/3 cup packed brown sugar
                  1 tsp. dried minced onion
                  1 tsp. salt
                  1/4 tsp. pepper
                  1-1/2 lbs. lean ground beef
                  14 thin slices deli ham
                  14 bacon strips, halved widthwise
                  1 can (8 oz.) pineapple tidbits, undrained

                  In a bowl, combine the first 8 ingredients. Crumble the beef over the mixture and mix well. Spread beef mixture over ham slices. Roll up, starting with a short side. Cut in half, widthwise; wrap a bacon slice around each. Secure with toothpicks. Place in an ungreased 13" by 9" baking dish. Pour pineapple over roll-ups. Cover and bake @375 deg. for 30 minutes. Uncover and bake 30 minutes longer or until heated through.
                  Yield: 28 roll-ups


                  • #10
                    Fast Football Franks

                    1 cup Heinz Ketchup
                    1 can (8 ounces) undrained crushed pineapple in juice
                    1-2 tablespoons chopped jalapeno peppers
                    1/2 cup grape jelly
                    1 pound cocktail franks

                    Combine ketchup, pineapple, grape jelly and jalapeno peppers. Cook over medium heat, stirring until jelly is melted. Stir in cocktail franks; heat. Serve warm with toothpicks.
                    Serves: 12 - 15


                    • #11
                      Veggie Pizza

                      3 pkgs Refrigerated Crescent Dough
                      1 cup Cream Cheese
                      1 cup Sour Cream
                      1 pkg Ranch Salad Dressing (dry)
                      1 cup Broccoli (finely chopped)
                      1 cup Grated Carrots
                      1 cup Chopped Onion
                      1 cup Chopped Peppers
                      1 cup Shredded Cheddar Cheese

                      Unroll dough and press together onto cookie sheet. Cook as directed on package. Mix together cream cheese, sour cream and ranch dressing; spread on cooled dough. Sprinkle veggies & cheddar cheese on top of dressing and refrigerate for a few hours. Cut and serve.
                      Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and good health. ~ Julia Child


                      • #12
                        CUCUMBER SANDWICHES

                        1 (8 oz.) cream cheese
                        1 pkg. Italian seasoning
                        Cucumber slices
                        Dill weed

                        Mix cream cheese and Italian seasoning. Spread on slices of cocktail rye. Put cucumber slices on top and sprinkle with dill weed. Makes 2-3 dozen. Great for pot luck!


                        • #13
                          Cheese Sticks
                          2 1/4 cups Bisquick (or similiar mix)
                          2/3 cups milk
                          1 pkg string cheese
                          1/4 cup melted butter
                          1/4 tsp. garlic powder

                          Mix Bisquick and milk. Roll out to a 12" x 8" rectangle using extra Bisquick to keep from sticking. Cut into 8 strips.

                          Wrap a piece of string cheese in each strip of dough. Seal well. Put seam side down on a foil covered cookie sheet. Bake in preheated 450 degree oven 8-10 minutes.

                          Mix butter and garlic and brush on hot sticks. Serve with your choice of sauce: Pizza sauce, Spaghetti sauce, Salsa.


                          • #14
                            Ok- I just found this one and was a big hit for Christmas parties-

                            24 cocktail wieners (just "heat and eat")
                            1 pkge refrigerated crescent rolls

                            Preheat oven to 400. Unroll the crescent roll dough and separate into triangles. (you should have 8) Cut each triangle into 3 long triangles so you end up with 24 smaller triangles. Place a cocktail wiener on each piece of dough (wide end) and roll up, place on ungreased cookie sheet. Bake at 400 degrees for about 10 min, or until golden brown. Serve with ketchup, mustard, and/or BBQ sauce and watch them disappear!


                            • #15
                              Crab Rangoon

                              1 or 2 packages (8 ounces) Neufchatel cheese, softened (or cream cheese) {amount based on how "cheesy" you want them}
                              1 can (6 ounces) crab meat, drained and flaked
                              2 green onions including tops, thinly sliced
                              1 clove garlic, minced
                              2 teaspoons Worcestershire sauce
                              1/2 teaspoon lite soy sauce
                              1 package (48 count) won ton skins
                              vegetable spray coating
                              In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.) Place 1 teaspoon filling in center of each won ton skin. Moisten edges with water; fold in half to form triangle, pressing edges to seal. Pull bottom corners down and overlap slightly; moisten one corner and press to seal. Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12 to 15 minutes, or until golden brown. Serve hot with sweet-sour sauce or mustard sauce.

                              Makes 48 appetizers.
                              NOTE: Rangoon can also be fried in oil.