Feeds:
Posts
Comments

Posts Tagged ‘appetizer’

Appetizer Tortilla Pinwheels

Appetizer Tortilla Pinwheels

Ingredients
1 cup (8 ounces) sour cream
1 package (8 ounces) cream cheese, softened
1 can (4-1/4 ounces) chopped ripe olives
1 can (4 ounces) chopped green chilies, well drained
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped green onions
Garlic powder to taste
Seasoned salt to taste
5 flour tortillas (10 inches), room temperature
Fresh parsley for garnish
Salsa

Directions
In a large bowl, beat the first eight ingredients until blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerate for several hours.

Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works best.) Discard ends. Garnish with parsley. Serve with salsa if desired. Yield: about 4 dozen.

Recipe found here: Appetizer Tortilla Pinwheels

Read Full Post »

Mini Chicken Empanadas

Mini Chicken Empanadas

Ingredients
1 cup finely chopped cooked chicken
2/3 cup shredded Colby-Monterey Jack cheese
3 tablespoons cream cheese, softened
4 teaspoons chopped sweet red pepper
2 teaspoons chopped seeded jalapeno pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (14.1 ounces) refrigerated pie pastry

Directions
In a small bowl, combine the first eight ingredients. On a lightly floured surface, roll each pastry sheet into a 15-inch circle. Cut with a floured 3-in. round biscuit cutter.

Place about 1 teaspoon filling on one half of each circle. Moisten pastry edges with water. Fold pastry over filling. Press edges with a fork to seal.

Transfer to greased baking sheets. Bake at 400° for 12-15 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: about 2-1/2 dozen.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Mini Chicken Empanadas

Read Full Post »

Feta Artichoke Bites

Feta Artichoke Bites

Ingredients
1 jar (7-1/2 ounces) marinated artichoke hearts
1 cup diced seeded tomatoes
1 cup (4 ounces) crumbled feta cheese
1/3 cup grated Parmesan cheese
2 green onions, thinly sliced
1 loaf sourdough baguette (about 20 inches long)

Directions
Drain artichokes, reserving 2 tablespoons marinade. Chop artichokes and place in a large bowl. Stir in the tomatoes, cheeses, onions and reserved marinade. Cover and refrigerate for 1 hour.

Cut baguette into 1/2-in. slices. Spread with artichoke mixture. Place on an ungreased baking sheet. Broil 4-6 in. from the heat for 4-5 minutes or until edges of bread are browned. Serve immediately. Yield: about 12 servings.

Recipe found here: Feta Artichoke Bites

Read Full Post »

Easy Buffalo Chicken Dip

Easy Buffalo Chicken Dip

Ingredients
1 package (8 ounces) reduced-fat cream cheese
1 cup (8 ounces) reduced-fat sour cream
1/2 cup Louisiana-style hot sauce
3 cups shredded cooked chicken breast
Assorted crackers

Directions
Preheat oven to 350°. In a large bowl, beat cream cheese, sour cream and hot sauce until smooth; stir in chicken.

Transfer to an 8-in.-square baking dish coated with cooking spray. Cover and bake 18-22 minutes or until heated through. Serve warm with crackers. Yield: 4 cups.

Recipe found here: Easy Buffalo Chicken Dip

Read Full Post »

Crab Puffs

Crab Puffs

Ingredients
1 cup plus 1 tablespoon water
1/2 cup butter
1 tablespoon ground mustard
1 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon hot pepper sauce
1 cup all-purpose flour
4 eggs
2 cups (8 ounces) shredded Swiss cheese
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed

Directions
In a large saucepan, bring the water, butter, mustard, salt, cumin and hot pepper sauce to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes.

Add eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Stir in the cheese and crab.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 23-26 minutes or until golden brown. Remove to wire racks. Serve warm. Yield: about 4 dozen.

Recipe found here: Crab Puffs

Read Full Post »

Cheese-Stuffed Meatball Sliders

Cheese-Stuffed Meatball Sliders

Ingredients
1-1/2 pounds bulk Italian sausage
16 cubes part-skim mozzarella cheese
1 jar (24 ounces) Ragú® Old World Style® Traditional
1 jar (8.1 ounces) prepared pesto
16 dinner rolls, split and toasted

Directions
Divide sausage into 16 portions. Shape each portion around a cube of cheese. Place on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until meat is no longer pink. Remove to paper towels to drain.

In a large saucepan, combine spaghetti sauce and pesto; bring just to a boil over medium heat, stirring occasionally.

Add meatballs; heat through, stirring gently. Serve on rolls. Yield: 16 servings.

Recipe found here: Cheese-Stuffed Meatball Sliders

Read Full Post »

Zesty Sausage Cheese Balls

Zesty Sausage Cheese Balls

Ingredients
1 package Jimmy Dean® Premium Pork Hot Roll Sausage
3/4 cup all-purpose baking mix
2 cups (8 ounces) shredded sharp cheddar cheese
1/4 cup finely chopped onion
1/4 cup seeded, finely chopped fresh jalapeno peppers
1 large clove garlic, minced
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper (optional)

Directions
Preheat oven to 375°F. Mix all ingredients in large bowl just until blended. Shape into 36 (1-inch) balls.
Place in 2 lightly greased baking pans.

Bake 12-14 minutes or until done (160°F).

Serve with toothpicks, if desired. Yield: 18 servings (2 balls each).

Cook’s Tip: Stove-top variation: Do not preheat oven. Mix ingredients and shape into balls as directed. Cook half the sausage balls in large skillet over medium heat 15-17 minutes or until done (160°F), turning frequently. Remove from skillet; place in single layer in shallow pan to keep warm. Repeat with remaining sausage balls.

Recipe found here: Zesty Sausage Cheese Balls

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 4,969 other followers

%d bloggers like this: