Saturday, March 1, 2008

Appetizers / Hors D'oeuvres/Party Foods

Melissa's Stuffed Mushrooms

2 pounds of mushrooms, the smaller the better
8 T butter plus a little for greasing baking dish
8 green onions, with much of the green, trimmed
1 cup of chopped cooked bacon or ham (I used bacon)
1 small clove garlic, finely minced
4 cups coarsely chopped baby spinach (I used the whole bag, chopped)
2 cups fresh bread crumbs
1/2 t. salt
1/2 t. pepper
1/2 to 1 cup shredded Mozzarella cheese

Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop (I used less than half) stems and set aside. Melt 4 T. butter; brush over mushrooms. Spray a shallow baking dish with butter-flavored spray or grease w butter.Heat remaining 4 T butter in skillet. Chop green onions; combine with reserved chopped mushroom stems, bacon and garlic. Add to skillet along with the spinach; sauté until tender. Add bread crumbs, salt, and pepper to vegetable mixture; stir well. Add a little cream to moisten more if necessary. Fill each mushroom cap with a little of the stuffing, mounding up. Sprinkle with Mozzarella cheese. Bake at 350 degrees for 20 minutes, until cheese is melted and mushroom caps are tender.
This recipe makes almost 55 mushrooms, depending on size.

Bacon Blue Cheese Dip

1 (8 ounce) package cream cheese softened
1 (4 ounce) package crumbled blue cheese
1/2 cup light sour cream
2 bacon slices, cooked and crumbled
3 tablespoons chopped green onions
1/2 teaspoon hot sauce

Beat cream cheese and blue cheese at medium speed with an electric mixer until creamy. Stir in sour cream and next 3 ingredients. Serve immediately or cover and chill until ready to serve. Serve with crackers or fresh vegetables. To make ahead: Store dip in an airtight container in the refrigerator up to one week.

Chipotle Mayonnaise
Good on roast beef sandwiches!

1 cup mayonnaise
2 cloves garlic, minced or pressed
1 chipotle pepper in adobo sauce
1 teaspoon lemon or lime juice
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano

Directions:Combine all ingredients in the bowl of a food processor and process until smooth, about 1 to 2 minutes. Transfer to a small bowl and refrigerate until needed.
Yield: about 1 cup

Melissa's Stuffed Cherry Tomatoes


1 pt. cherry tomatoes
1/2 of 8-oz pkg. cream cheese, softened
11/2 to 2 T. whipping cream
1 T chopped fresh chives
1/8 t salt
1/8 t white pepper

Cut top off each tomato and scoop out pulp, leaving shells intact. Cut off bottom to level, if needed.Discard pulp. Invert tomato shells onto paper towels to drain.Combine cream cheese and remaining 4 ingredients in a small mixing bowl. Beat at medium speed w/ electric mixer until creamy, adding enough whipping cream to make a slightly soft mixture. Spoon filling into tomato shells. Yield 11/2 dozen.

Seven Layer Bean Dip


2 cups of refried beans
1 teaspoon (or more) of bacon fat (or 1 strip of bacon, cooked and minced) optional
1 teaspoon of chipotle powder, Tabasco chipotle sauce, or adobo sauce, more to taste (or plain chili powder to taste)
1/4 to 1/2 teaspoon ground cumin
1 cup shredded cheddar or Monterey Jack cheese
1/4 cup chopped jalapenos (more to taste)
1 avocado,
peeled and chopped

1 tomato, seeds and juice gently squeezed out and discarded, chopped
1/3 cup of sour cream

span style="font-family:georgia;">1/2 small can of sliced ripe black olives

1 Heat the refried beans in a medium sauté pan or cast iron skillet. Stir in enough water to get a creamy, easily dip-able consistency, about 1/4 of a cup. Mix in the chipotle chili powder (or Tabasco, or adobo, or regular chili powder) and cumin to taste. Stir in salt to taste.
2 Once the beans are hot and bubbly, spread them over the bottom of a warmed serving dish. Immediately add the shredded cheese so that the heat from the beans helps melt the cheese.
3 Layer on the chopped jalepenos, chopped avocado, chopped tomato. Spoon on the sour cream. Top with sliced green onions and olives.
Serve immediately with tortilla chips.
Serves 8.

Baked Brie

1 large sheet of puff pastry dough
1 round or wedge of Brie cheese
Raspberry Jam
Brown sugar
1/4 cup of maple syrup

1 Preheat oven to 350 degrees F.
2 On a stick-free cookie sheet, lay out the puff pastry and put brie round or wedge on top.
2 Spread jam on brie, fold dough over top. Bake at 350º for 25 minutes. Let cool for 10 minutes before serving.
Serve with crackers and fruit

Variation: (Sam liked this better) Instead of the jam on top of the brie make a mixture of brown sugar and maple syrup and frost it. Cover with dough as in the other variation and bake the same.

Artichoke Dip

1 can Artichoke hearts -- unmarinated
4 ounces Green chiles -- chopped
1 cup Mayonnaise -- not salad dressing
1 cup Parmesan cheese

Drain artichoke hearts and break apart. Mix all ingredients together. Bake at 350° for 30 minutes. Serve with tortilla chips or assorted crackers. Serving Size : 4

Artichoke Salsa

1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped
3 roma (plum) tomatoes, chopped
2 tablespoons chopped red onion
1/4 cup chopped black olives
1 tablespoon chopped garlic
2 tablespoons chopped fresh basil
salt and pepper to taste

In a medium bowl, mix together the artichoke hearts, tomatoes, onion, olives, garlic, salt, and pepper. Serve chilled, or at room temperature, with tortilla chips.

Bacon-Cheese Ring

1 12 oz package bacon
1 lb extra sharp cheddar cheese, shredded
1 bunch green onions, finely chopped
2 cups mayonnaise
1 teaspoon cayenne pepper
½ cup toasted slivered almonds
strawberry preserves
crackers or french bread slices to serve

Fry bacon until crisp. Drain well and crumble into small pieces. In a medium mixing bowl, combine bacon, cheese, onions, mayonnaise and cayenne pepper; mix thoroughly. Place almonds in the bottom of an oiled 7 cup ring mold; press cheese mixture into mold. Refrigerate overnight.

Unmold cheese ring onto platter. Place a small custard cup filled with strawberry preserves in the center of the ring. Serve with crackers or French bread slices.

Yield: 20 to 25 servings

Plains Cheese Ring


1 pound cheddar cheese, very old, sharp finely grated
1 cup mayonnaise
1 cup pecans chopped
1/2 cup onions very finely chopped
1 t black pepper fresh
1 dash cayenne pepper
12 ounces strawberry preserves
1 box Ritz crackers

In a mixing bowl, combine cheese with mayonnaise, chopped nuts and onions.Mix in black pepper and cayenne, and blend thoroughly.Press in a 3 cup mold.Refrigerate for at least 2 hours. To serve, dip mold into a pan of hot water for 15 to 20 seconds before turning out onto a serving platter.Fill center with strawberry preserves, and serve at once with Ritz crackers.

Basil-Lemon White Bean Dip

2 15-ounce cans canellini beans, drained
1/2 cup chicken stock
2 cloves garlic, minced
1/2 cup fresh Parmesan cheese, grated
1 cup loosely packed fresh basil, plus whole leaves to garnish
1 tablespoon lemon juice
1/8 teaspoon ground pepper

1. In a medium saucepan over medium-high heat, combine the beans, chicken stock and garlic.
2. Simmer for 5 minutes.
3. Remove from heat and stir in Parmesan.
4. Let the mixture cool for 10 minutes. In a food processor, blend the cooled mixture until smooth.
5. Chop the basil finely and stir into the mixture along with the lemon juice and the pepper.
6. Serve in a bowl, garnished with basil leaves

Barbecued Pecans

2 tablespoons butter
1/4 cup Worcestershire sauce
1 tablespoon ketchup
2 dashes hot sauce
4 cups pecan halves

Melt butter in large saucepan or skillet. Add Worcestershire sauce, ketchup and hot sauce. Add pecan halves, stirring to coat well. Spoon into a lightly greased glass or nonstick baking dish; spread out in an even layer.
Toast at 400° about 15 to 20 minutes, stirring frequently. Turn out on paper towels and sprinkle with salt.

Annie's Pecan Puffs
1 stick of margarine
2 tablespoons of sugar
1 teaspoon of vanilla
1 cup of chopped pecans
1 cup of plain flour


1. Pre-heat oven to 300 degrees.
2. Cream butter and sugar.
3. Add vanilla, flour, and pecans.
4. Roll into small balls.
5. Bake on ungreased cookie sheet for 30-40 minutes.
6. Remove from oven
7. Cool slightly and roll in Confectioner’s sugar

Eulaine’s Cheese Ball

1 pkg. soft cream cheese
1 pkg. Buddig Corned Beef (chopped)
3 green onions, washed and chopped
3 shakes garlic powder

Mix together and top with some of the chopped green onion.
1 (8 ounce) package cream cheese, softened

Best Spinach and Artichoke Dip

1 pkg. frozen spinach thawed
1 jar marinated artichokes, chopped
8 oz. Philly cream cheese

8 oz. sour cream
3/4 c. shredded Parmesan cheese
8 oz. shredded Monterey Jack cheese
1/2 onion finely chopped

crushed red pepper flakes to taste


Sauté onions in butter, adding ingredients while mixing and blending well after each addition. Add ingredients in this order: Spinach, Cream Cheese, Sour Cream, Parmesan Cheese, Artichoke Hearts, Crushed Red Pepper Flakes. Remove from heat and put in crocks or microwave dish. Top with Monterey Jack Cheese and melt.
Serve hot with chips or bread.

Black Bean and Corn Salsa

1 cup fresh or jarred salsa
1/4 cup canned black beans, drained
1/4 cup cooked corn

Combine the salsa, black beans, and corn. Serve with tortilla chips.
Makes 1 1/2 cups



1 can (14.5 oz) diced tomatoes, drained
2 tablespoons chopped fresh basil leaves
1 tablespoon extra virgin olive oil
1 clove garlic, finely chopped16 (1/2-inch-thick) slices baguette, toasted (about 6 oz)

Stir together tomatoes, basil, olive oil and garlic.
Spoon mixture onto toasted bread slices. Serve immediately. Makes 16 appetizers.

Cajun Cocktail Meatballs


1 pound lean ground beef
1 1/2 teaspoons hot pepper sauce
2 tablespoons Cajun seasoning
1 tablespoon Worcestershire sauce
1 tablespoon dried parsley
1/4 cup finely chopped onion
1/4 cup fresh bread crumbs
1/4 cup milk
1 egg
1/2 cup barbeque sauce
1/2 cup peach preserves

Preheat oven to 350 degrees F. Lightly grease a medium baking sheet. In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg. Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle. In a small bowl, combine the barbeque sauce and peach preserves. When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

California Rolls

1 cup ricotta cheese or other cheese that you like mixed with cream cheese (needs to be spreading consistency)
2 (11-inch) flour tortillas
1 tomato, thinly sliced, or cherry tomatoes cut in quarters
2 cups torn spinach leaves or lettuce
1 cup thinly sliced red onion or to your taste
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 cup alfalfa sprouts
4 ounces sliced turkey breast

Spread cheese evenly over tortillas to within 1/4 inch of edges. Layer tomato, spinach, onion, oregano, basil alfalfa sprouts and turkey over 2/3 of each tortilla. Roll up and wrap in plastic wrap. Refrigerate 1 hour or overnight. When ready to serve, unwrap and cut each log crosswise into 10 slices. You can substitute other vegetables, meats, or seasoning to your liking. Makes enough for 10 people as appetizers

Cheese Krispie Cookies

1/2 lb sharp cheddar cheese, grated
1/2 lb butter
2 cups flour
2 1/2 cups Rice Krispies
1/2 teaspoon cayenne pepper

1. Mix the cheese and the butter, then, with your hands mix all the remaining ingredients until fairly uniformly mixed. Roll into walnut sized balls, flatten each a little and place on a lightly greased baking sheet Bake at 350F for 15 minutes.
2. Cool on racks.
3. Store in fridge or freeze.
4. reheat in 400F for 5-7 minutes.
5. If frozen defrost in fridge before reheating.
Yields Yields 48 cookies

Cheese Straws

1 1/4 lb. grated Cheddar cheese, room temperature
1 stick butter, room temperature
1 c. self-rising flour
3/4 c. all-purpose flour
1/4 tsp. red pepper
1/4 tsp. cayenne pepper
1/2 tsp. dry mustard

Cream together butter and cheese. Sift flour, pepper and mustard together. Gradually add dry ingredients to creamed mixture mixing well after each addition.
Put star tip on cookie press. Fill press with batter. Press rows of unbroken strings of batter onto ungreased cookie sheet. Bake 20 minutes in 350 degree preheated oven. Allow straws to cool slightly. Remove from cookie sheet and break into 3 or 4 inch straws. If you choose to double the recipe use 1 3/4 cups all-purpose flour and 1 3/4 cups self-rising flour.

Preston's Cheese Straws

1 C sifted all-purpose flour
1/2 t salt
1/4 t dry mustard
1/2 t cayenne pepper
1/3 C butter, melted
1 C shredded sharp cheddar cheese
1 1/2 T ice water, or as needed
Celery seeds to sprinkle over top of cheese straws


Preheat oven 350 degrees. In a medium bowl, sift flour, salt, mustard and cayenne pepper. With pastry blender, cut in butter and cheese until mixture resembles coarse crumbs. Add water and stir to blend. Shape into ball. On lightly floured board, roll out 1/8 inch thick. Cut into strips about 3 inches long and 1/2 inch wide with pastry wheel. Sprinkle with celery seeds. Transfer to ungreased baking sheets and bake about 12 minutes, or until crisp.

Yield: 5-7 dozen

Easy-as-Pie Cheese Straws
from Southern Living

1 (11 oz.) pkg. piecrust mix
1 (5 oz) jar sharp processed cheese spread
1/2 t ground red pepper
1/4 t dry mustard


1. Blend all ingredients until mixture forms a ball, stopping once or twice to scrape down the sides of the mixer bowl.
2. Use a cookie press to make 2 1/2 inch straws, following manufacture's instructions. Or divide dough in half, and shape each portion into a 7 inch log; wrap in plastic wrap, and chill 1 hour. Cut logs into 1/4 inch slices.
3. Place cheese straws on greased baking sheets. Bake at 375 for 8 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container for up to 1 week.

Julie's Chocolate Peppermint Cheeseball

1 (12 ounce) package semisweet chocolate chips
1 cup peppermint candies (about 36)
2 cups pecans
8 ounces cream cheese softened

Process the chocolate chips, peppermint candies and pecans in a blender or food processor until finely ground. Place the mixture in an airtight plastic bag until ready to use. There will be enough mixture to make several cheese balls. When ready to make a cheese ball, place the cream cheese in a bowl. Remove 1/2 cup of the ground candy-nut mixture from the bag and mix with cream cheese. Shape into a ball and wrap in plastic wrap. Refrigerate for at least 2-3 hours or until firm. Serve with chocolate-flavored "Nilla" wafers or chocolate graham crackers.
Yields: 20 to 30 servings.

Christmas Wreath Recipe

2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 teaspoon dill weed
1/8 teaspoon garlic powder
1 1/2 cup chopped fresh broccoli florets
1 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
Celery leaves

Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan. Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.
In a small mixing bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves.

Chunky Guacamole


2 medium plum tomatoes, seeded and cut up
1/4 cup coarsely chopped red onion
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cloves garlic, halved
2 ripe avocados, halved, seeded, peeled, and cut up

Tortilla chips

Optional- jalapeno peppers chopped

In a food processor bowl combine tomatoes, red onion, lime juice, olive oil, salt, pepper, and garlic. Cover and process until mixture is coarsely chopped. Add avocados. Cover and process just until mixture is chopped. Transfer to a serving bowl; cover surface with mayonaise then plastic wrap. Chill for up to 1 hour. Serve with chips. Makes 2 cups (sixteen 2-tablespoon servings). To Tote: Transport in an insulated container with ice packs. Pack chips in an airtight bag or container.

Trish's Fresh Salsa


1 fresh tomato
1 can Rotell chopped tomatoes wtih chiles
juice of 1/2 lime
1/2 bunch green onions
1 - 1 1/2 cloves crushed garlic
salt to taste
1/4 C cut fresh cilantro

Directions: Mix and refrigerate. Serve with chips.

Cocktail Cheese Biscuits


1 stick butter
1 cup sharp yellow New York Cheese
1 tsp salt
½ tsp. red cayenne pepper
1 cup flour
pecan halves


Preheat oven to 350 degrees. Cream butter in a medium-sized bowl. Add cheese, followed by salt, pepper and flour. Roll dough into small balls. Press a half-pecan on each ball to flatten. Place on cookie sheet and bake 15 minutes in a 350 degree oven. Makes 40-45 biscuits.

Uncle Bubba's Crab Martini Recipe courtesy Paula Deen, 2007

12 to 15 fresh asparagus stalks
1 cup mayonnaise
2 tablespoons spicy or Dijon mustard
2 to 3 small tomatoes, diced
Juice and zest of 1 lemon, plus more for dipping glass
1 pound lump crab meat, cleaned, picked and cooked
1 pound claw crab meat, clean, picked and cooked
Lemon pepper and seasoning salt
Crab boil seasoning (recommended: Old Bay)
Lemon wedges, for garnish
Olives, for garnish

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

In a large pot bring salted water to a boil and blanch the asparagus by placing them in boiling salted water for 1 minute, and immediately shocking them in a bowl of ice water (an ice water bath.) Trim the very bottom of the asparagus and discard. Cut off the top 2 inches of the asparagus and set aside for garnish. Finely chop the remaining asparagus. In a medium bowl, combine the asparagus with the mayonnaise, mustard, tomatoes, lemon zest and lemon juice. Gently fold the crabmeat into the asparagus mixture and season to taste with lemon pepper and House Seasoning. Using the extra lemon juice wet the rim of the martini glass and dip it into the crab boil seasoning. Put the crab mixture into the prepared glass and serve with the asparagus tops, lemon wedges, and olives as garnish.

Crab and Shrimp Dip Recipe courtesy Sandra Lee

8 ounces chive and onion cream cheese, softened
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
2 tablespoons chopped fresh dill
2 tablespoons white wine
1 cup cooked chopped imitation crabmeat
1 cup cooked chopped shrimp
1/4 cup shredded Parmesan
1 loaf sourdough round bread or baguette, cut into 16 slices
Olive oil

Preheat oven to 400 degrees F.
Combine the first 5 ingredients in a large bowl. Mix on medium speed using a hand mixer until blended. Fold in the crab and shrimp. Transfer to a shallow 2-cup baking dish. Top with Parmesan. Bake for 20 minutes or until top is lightly brown. To make the toasted bread slices, place bread slices on a baking sheet. Brush with olive oil on both sides. Bake in oven for 8 minutes while dip is also baking. Serve crab and shrimp dip with toasted bread slices.

Julie's Shrimp Dip

1 can shrimp
1 large cream cheese
1/2 C mayonnaise
1/2 C celery, chopped
1 small onion, minced
1 1/2 t lemon juice

Directions: Mix all together and enjoy with crackers.

Annie's Sausage Balls
2 cups of Bisquick
1 pound of sausage
1½ cup of grated cheese
1 teaspoon of Worcestershire sauce

Pre-heat oven to 425 degrees.
Mix sausage and cheese together and gradually add bisquick and Worcestershire sauce.
Roll into small one-inch balls.
Bake for about 10-12 minutes
** Note: Bake about 7 minutes and then turn them over and bake about 5 minutes or until brown. May need to drain on a paper towel.

Easy Chocolate Covered Strawberries

"This is the simplest version of chocolate covered strawberries I know. Paraffin was originally used instead of shortening. Turn the strawberries upside down and insert by the toothpicks into a piece of styrofoam for easy cooling, or simply place them on a sheet of wax paper. White chocolate may be drizzled over the milk chocolate for a fancier look. They are perfect for weddings when decorated with frosting bow ties, bells, butterflies, roses, etc."

16 ounces milk chocolate chips
2 tablespoons shortening
1 pound fresh strawberries with leaves

Insert toothpicks into the tops of the strawberries. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Candied Pecans

1 large egg white
1/2 cup sugar
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups pecan halves (8 to 9 ounces) preparation


Preheat oven to 300°F. Brush large rimmed baking sheet with butter.

Whisk egg white in bowl until foamy. Add sugar, spices, and salt. Whisk until mixture is thick and opaque. Add pecans; stir until coated. Using forks, transfer nuts to sheet, spacing apart; discard remaining coating.

Bake nuts until deep golden brown, about 35 minutes. Cool completely on sheet. Transfer to container; cover and store at room temperature. (Can be made 4 days ahead.) Makes about 2 cups.

Fruit and Cheese Kabobs

1 (1-lb.) brick Cheddar cheese, cut into 8 (1/2-inch-thick) slices
1/2 honeydew melon
8 (10-inch) bamboo skewers
16 fresh strawberries, washed

1. With 1 1/2-inch heart-shaped canapé or cookie cutter, cut 16 hearts from cheese slices.
2. Remove seeds and rind from half melon. Place melon, cut side down, on work surface. With heart-shaped cutter, cut 16 hearts from melon. If necessary, use small knife to cut around hearts following imprints made by cutter.
3. For each skewer, alternate 2 cheese hearts and 2 melon hearts. Add strawberries to each end of skewer.

Julie's Wynn Schuler's Cheese Dip Recipe

1 pound Velveeta
3/4 jar horseradish
7 drops Tobasco
9 T mayonaisse
1 t dry mustard
garlic salt to taste

Melt cheese in double boiler then using electric beater mix in other ingredients. Serve with crackers.

Doobie's Olive Cheese Puffs

2 C grated sharp cheese
1/2 C butter, softened
1 C sifted flour
cayenne pepper to taste
dash of garlic salt
50 stuffed green olives


Preheat oven to 400. Blend cheese, butter and flour together to form a dough. Stir in rest of ingredients, except olives. Take one olive and wrap 1 tsp cheese dough around it. Freeze and then bake. Repeat until you use up all the dough. Bake for 15 minutes. Serve at room temperature

Lanie's Redneck Caviar

2 (16-ounce) cans black-eyed peas, drained
2 (11-ounce) cans white shoepeg corn, drained
2 (11-ounce) cans diced tomatoes and green chilies, undrained
2 large green bell peppers, chopped
12 small green onions, chopped
3 ripe tomatoes, chopped
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon dried parsley flakes
1 (16-ounce) large Italian dressing
Scoop-style corn chips

Combine all ingredients except dressing in a bowl, blending well. Pour dressing over all and toss well to coat. Refrigerate overnight. Serve with corn chips.

Pine Cone Cheese Ball

6 (3-ounces each) packages cream cheese, or 18 ounces, room temperature
8 ounces shredded sharp Cheddar cheese
2 teaspoons grated onion
2 teaspoons Worcestershire sauce
2 teaspoons finely minced garlic
1 1/2 pounds whole roasted brown almonds

In a mixing bowl, combine cream cheese, Cheddar cheese, onion, Worcestershire sauce, and garlic. Beat with an electric mixer until well blended. Refrigerate until firm then shape into a pine cone shape. Wrap in plastic and let ripen and firm in refrigerator for at least 24 hours. Decorate with roasted brown almonds. Put a small cut piece of pine, or a couple of sprigs of rosemary at the wide end of the cheese ball to make it look more like it just fell off of a pine tree.

Olive and Bleu Cheese Ball

1 (8 ounce) package cream cheese, softened
3 tablespoons butter, softened
1 cup crumbled bleu cheese
1 tablespoon chopped fresh chives
1/2 cup chopped green olives

In a medium bowl, mix together the cream cheese, butter and blue cheese. Stir in the olives and chives. Spoon onto plastic wrap and gather into a ball. Refrigerate for at least 30 minutes. To serve, unwrap and place on a serving tray. Surround with your favorite crackers.

Julie's Quick and Easy Clam Spread


1 8 oz. block of cream cheese,softened
2 T prepared horseradish
1 jar 6 oz. jar cocktail sauce
1 6 1/2 oz.can clams, drained and flaked
1 box Triscuits


Let cream cheese come to room temperature. Mix horseradish into cheese. Spread onto serving dish. Frost with cocktail sauce to cover and sprinkle clams on top. Serve with Triscuits.

Ham and Pickle Pinwheels


1 package precooked sliced ham sandwich meat
1 large jar dill pickles
1 (8-ounce) package cream cheese, softened

Spread softened cream cheese in thin layer on ham slices. Place a pickle on the end of each ham and cream cheese slice. Roll up jelly roll style. Slice into 1/2-inch thick slices.

Knorr Spinach Dip

1 (10 oz.) pkg. frozen chopped spinach, thawed (do not use fresh)

1 1/2 c. sour cream
1 c. mayonnaise
1 (4 oz.) pkg. Knorr vegetable soup mix
1 (8 oz.) can water chestnuts, finely chopped
3 green onions, finely chopped
Round loaf of bread

Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream and soup mix. Add finely chopped water chestnuts and green onions. Cover and refrigerate 2 hours or overnight. Cut slice from top of round loaf bread, hollow out loaf to create shell to contain dip. Use bread removed from shell and top slice to cut into bite size pieces. Butter inside of bread shell, fill loaf with dip and place on platter and surround with bread pieces and variety of raw vegetables and crackers.

Shrimp Rolls

1 (8-ounce) package cream cheese, softened
1 (9-ounce) jar shrimp sauce
4 ounces cooked shrimp, finely chopped
1/4 cup shredded Swiss cheese
1/4 cup seeded and finely chopped cucumber
2 tablespoons chopped green onion
4 (8-inch) flour tortillas

Combine cream cheese, 1/4 cup shrimp sauce, shrimp, cheese, cucumber and green onion in medium bowl; mix well. Spread about 1/2 cup shrimp mixture onto each flour tortilla; roll up. Place filled tortillas, seam side down, in shallow dish. Cover; refrigerate for 2 hours or overnight. Slice tortillas into 1/2-inch-thick slices; serve with remaining shrimp sauce. Makes 40 appetizer servings.

Tea Sandwich Fruit Filling

1 8 ounce cream cheese
1 ripe banana, mashed
1/2 t lemon juice
1/2 C raisins
1/2 C toasted and chopped pecans
1/4 C crushed pineapple, drained well
16 slices whole wheat or white bread

Mix all ingredients except bread. Remove crusts from the bread. Spread on bread and top with another piece of bread. Cut into finger sandwiches.

Tea Sandwich Vegetable Filling

1 peeled carrot
1 bell pepper
1 cored cucumber
1 small onion
2 pkg. 8 oz. cream cheese

Directions: Chop vegetables in food grinder, very fine. Mix in with cream cheese and spread on loaf bread.

Hogs in a Sleeping Bag (Like Pigs in a Blanket, only BIGGER!) by Paula Deen

1 16 ounce pkg kielbasa
2 sheets puff pastry, thawed and lightly rolled out
1 egg
Honey mustard, barbeque sauce or apricot jam, for serving


Preheat oven to 400 degrees. Cut kielbasa into 4 inch pieces. Cut puff pastry sheets into thirds, 6 strips. Roll each piece of meat in puff pastry and place on a baking sheet. Beat egg in a small dish and brush generously over pastry. Bake until pastry is golden brown and puffed, about 20 minutes. Serve with mustard, barbeque sauce, or jam.

Dip for Fresh Fruit

2 tubs softened cream cheese
3/4 C brown sugar

Mix together

Goober's Cheese Ball

1 pound Velvetta cheese
6 oz. cream cheese
3 cloves garlic, crushed
3/4 chopped nuts
Chili powder


Combine softened cheese and mix in garlic and nuts. Form into two large cheese balls and roll in chili powder. Serve with crackers. I usually freeze one ball.

Leah's Beef and Cheese Log


1 8 oz cream cheese
2 four 1/2 oz. cans deviled ham
2 T horseradish
1/2 stick butter
1 T prepared mustard
1/4 T Worchestershire sauce
1/8 t cayenne pepper
1 three oz. pkg chipped beef


Soften cheese and butter. Mix well first 7 ingredients. Use scissors to cut up beef pieces on wax paper. Spread mixture over beef and roll up wax paper. Refrigerate over night. Yield: 1/2 recipe = 4" x 3" log Whole recipe= 8" x 3" log

Water Chestnut Appetizers

1 5 oz. can water chestnuts
1/4 C soy sauce
1/4 C sugar
4 slices bacon


Drain water chestnuts and marinate in soy sauce for 30 minutes. Roll each chestnut in sugar and wrap in 1/4 slice bacon. Secure with pick. Bake 400 degrees for 20 minutes. Serves 16.

Cream Cheese Mints

1/2 (8 oz) pkg cream cheese, softened
1 (16 oz) pkg powdered sugar, sifted
1/8 t peppermint oil or 1/2 t peppermint extract
2 to 3 drops green liquid food coloring
Granulated sugar


Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth. Add peppermint oil and food coloring. Shape into 1/2 inch balls; roll in granulated sugar. Chill 1 to 2 hours or until firm. (You may press them into candy molds before chilling, if desired. Yield: 6 dozen Note: Mints may be frozen in air tight container up to 2 months.

Pear Cream Cheese Spread

1/4 C pear preserves
1 1/2 t prepared horseradish
1 (3 oz) pkg cream cheese, softened


Combine pear preserves and horseradish; spoon over cream cheese. Serve with gingersnaps or bagel chip crackers.

Pepper Pecans

1/4 C Worcestershire sauce
2 T butter, melted
1/4 t hot sauce
1/8 t pepper
2 C pecan halves


Combine first 4 ingredients in a medium bowl. Stir in pecans, and let stand 30 minutes; drain. Spread pecans in a single layer in a 13 x 9 x 2 inch pan. Bake 250 for 35 minutes, stirring every 10 minutes. You may store in air tight container for up to 2 weeks. Yield: 2 cups

Italian Appetizer Wedges
from Pillsbury Bake-Off

1 refrigerated pie crust, softened as directed on box
1/2 cup Progresso(R) Italian-style bread crumbs
1/3 cup chopped fresh basil
1/4 cup grated Romano cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup part-skim ricotta cheese
3 tablespoons extra-virgin or regular olive oil
3 plum (Roma) tomatoes, seeded, diced
1 plum (Roma) tomato, sliced for garnish
8 fresh basil leaves (optional)


Heat oven to 400 degrees F. Remove pie crust from pouch; place flat on ungreased cookie sheet. With rolling pin, roll into 12-inch round.In medium bowl, mix bread crumbs, chopped basil, Romano cheese, salt, pepper, ricotta cheese and oil. Stir in diced tomatoes. Spoon and spread mixture over crust to within 3 inches of edge. Fold edge of crust 3 inches over filling; crimp crust slightly.Bake 25 to 35 minutes or until golden brown. Cool 15 minutes. Cut into wedges. Garnish with tomato slices and basil leaves. Serve warm or cool. Yield: 12 servings

Pineapple Cheeseball

2 pkgs. (8 oz.) cream cheese
1 (8 oz.) can crushed pineapple
1/4 c. chopped onion
1 sm. green pepper, chopped
2 c. chopped pecans

Soften cream cheese at room temperature. Add pineapple, green pepper, onion, seasoned salt and 1 cup of pecans. Mix thoroughly and chill. Then roll the cheeseball in remainder of pecans. (Cheeseball can be frozen.)

June's Veggie Bars


2 8 oz. cans crescent dinner rolls
2 8 oz. pkg. cream cheese, softened
1/4 C mayonnaise
1 1 oz. envelope ranch-style salad dressing mix
1 medium size red pepper, chopped
1 medium size green pepper, chopped
1/2 C (3 oz.) shredded cheddar cheese
1/2 C chopped broccoli flowerettes
1/2 C chopped fresh mushrooms
(other vegetables can be added or substituted)


Preheat oven to 350. Unroll crescent dough. Place in on a Pam sprayed cookie sheet. Press edges and perforations together to line bottom of pan to make the crust. Bake unrolled crust at 350 for 7-8 minutes or until golden brown. Let cool. Combine cream cheese, mayo and Ranch seasoning. Beat at medium speed for one minute or until smooth. Spread over cooled crust in pan. Combine peppers and remaining ingredients. Sprinkle over cream cheese mixture. Cover and chill for 8 hours. Cut into squares.

Donna's Vegetable Dill Dip

1 C sour cream
2 t dill weed
1 C mayonnaise
1 pkg. Frito's green onion mix


Mix ingredients and refrigerate 1-2 hours before serving.

Peggy's Lil' Smokers Cocktail Sausages

2 lbs. grape jelly
1 lb mustard
6 lbs. Lil Smokers

Directions: Heat grape jelly and mustard and add Lil Smokers. Simmer for 30 minutes. Serve warm with toothpicks.

Pigs in a Blanket

1 pkg. little franks
1 pkg. Pillsbury crescent rolls


Cut each section of roll dough into 4 pieces. Wrap one around each frank. Bake at 400 degrees for 6 to 10 minutes.

Petits Four


2 pound cakes (homemade or purchased)


2 lbs. confectioners' sugar
1/4 c. butter, melted
1 c. light cream
1 tsp. almond or vanilla flavoring
Food coloring
Sprinkles, coconut, candied cherries, chopped nuts, etc. for decorating

Cut cakes into desired shapes, small rectangles, diamonds, etc.

Icing Directions: Place all ingredients in the top of a double boiler over hot water. Stir until smooth. Divide into smaller groups and color each as desired. To Ice: Spear each piece of cake and dip into icing. Remove from icing and twirl so icing covers evenly. Place on wax paper to dry and decorate as desired with sprinkles, etc.

Sun-Dried Tomato, Parmesan & Basil Whirls

1 packet puff pastry, buttered
2-3 cups of grated fresh Parmesan cheese
1 cup sun-dried tomatoes, drained from olive oil and chopped
Fresh basil leaves, torn up
Chilli flakes to taste
1 egg, beaten, for glazing


Roll out the pastry quite thinly into a large rectangle, butter well.Spread the chopped sun-dried tomatoes evenly over the pastry, leaving a little gap at the edges. Then scatter the Parmesan over, followed by the fresh basil leaves and the chilli flakes. Season with salt and pepper if wanted. Brush one of the long ends with a little beaten egg, and (from the opposite side) roll the pastry up like a long sausage, and place on a baking tray. Put it in the fridge for about half an hour - it makes it easier to cut. You can cut it in half if it's too long to fit on the tray. Brush the roll with beaten egg and with a sharp knife, cut it into slices that are no more than 1cm wide. Put them on baking trays, spaced apart and brush the pastry with a little more beaten egg. Bake in the oven, 375º for 20 minutes or so, until they are beginning to brown and the pastry is cooked. Serve hot or cold. These are very pretty and especially appropriate at Christmas with the red and green colors.

Julie's Cheese Quesadillas Appetizer

1 C (packed) sharp cheddar cheese, grated or cheese of your choice
1/3 C jarred salsa verde
4 8-inch-diameter flour tortillas
sour cream
more salsa


Heat skillet on stove. Blend cheese and salsa. Spray Pam and place a tortilla in the skillet. Spread 1/2 of the cheese mixture on the tortilla. Top it with the 2nd tortilla. When the bottom tortilla is slightly brown, flip the tortilla to brown the other side and melt the cheese. Remove from the skillet and cut into wedges. Serve with sour cream and salsa. You may add chopped onion, avacado, cilantro, chicken, jalapeno or any other food of choice.

Julie's Appetizer Puffs

I remember the first time I made these. We were helping give a party in Toccoa. I found this recipe in a book my mother gave me called "Manna from Heaven" from St. Mary's Hospital Auxiliary in Saginaw, Michigan. I chose them because they were made with simple and inexpensive ingredients and we were just "getting by"! I stuffed them with cream cheese, green onion and tuna fish and got several complements!

Melt 1/2 C shortening in 1 C boiling water. Add to liquid ingredients, all at once, 1 C sifted all-purpose flour and 1/2 t salt, stirring constantly with a wooden spoon. Cook until mixture leaves the side of the pan in a smooth compact ball. Cool about 1 minute. Add 4 eggs, one at a time, beating hard with the wooden spoon after each addition, until mixture is smooth again. Drop by 1/2-1 tsp on a baking sheet sprayed with Pam. Bake in a preheated 450 oven for 7-8 minutes, then drop the temperature to 400 for 12-15 minutes. Stuff with your favorite chicken or crabmeat salad mix. These can be baked in a larger size, 1 T at 450 for 10 minutes and at 400 for 25 mintues. They can also be used for sweet treats, stuffing them with a custard filling.

Annie’s Cheese Nips


1 cup sifted all-purpose flour
(plus 1/2 cup divided & reserved for kneading and rolling)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup Kraft Macaroni & Cheese Topping powder
(or 2 packages dry cheese powder from 2 boxes Kraft macaroni & cheese)
3 tablespoons shortening
1/3 cup buttermilk
1/2 teaspoon salt (for tops, optional)

1. Sift together 1 cup flour, baking soda, baking powder and cheese powder in a large bowl.
2. Cut in the shortening with a fork and knife with a crosswise motion until dough is broken down into rice-size pieces. Mixture will still be very dry.
3. Stir in buttermilk with a fork until dough becomes very moist and sticky.
4. Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until it can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later. Knead the dough well for 60 to 90 seconds, until the flour is well-incorporated. Wrap the dough in plastic wrap and chill for at least one hour.
5. Preheat oven to 325 degrees. Spray a light coating of cooking spray on a baking sheet.
6. Remove the dough from the refrigerator and use the remaining reserve flour to dust a rolling surface. Roll about one-third of the dough to just under 1/16th of inch thick. Trim the edges square (a pizza cutter or wheel works great for this), then transfer the dough to a lightly greased baking sheet. Use the rolling pin to transfer the dough. Simply pick up one end of the dough onto a rolling pin, and roll the dough around the rolling pin. Reverse the process onto the baking sheet to transfer the dough.
7. Use a pizza cutter to cut across and down the dough, creating 1-inch square pieces. Use the blunt end of a skewer or broken toothpick to poke a hole in the center of each piece.
8. Sprinkle a very light coating of salt over the top of the crackers (crackers will already be quite salty) and bake for 8-10 minutes, mix the crackers around (so those on the edge don’t burn) and bake for another 3-5 minutes, or until some are just barely turning a light brown. Repeat the rolling and baking process with the remaining dough. Makes approximately 300 crackers.

Annie’s Cheese Ball


2 8oz. package of cream cheese
1 tablespoon of pimento pepper
1 tablespoon of chopped onion
1 dash of salt
2 cups of cheddar cheese (grated)
1 tablespoon of green pepper
2 teaspoon of Worcestershire sauce
1 dash of red pepper
½ cup of finely chopped pecans


1. Mix all ingredients except for pecans.
2. (Wet hands) Form into a ball and roll in pecans
(Let cheese soften at room temperature before serving)

Annie’s Cheese Ball


1 8oz. package of cream cheese
½ tablespoon of pimento pepper
½ tablespoon of chopped onion
1 dash of salt
1 cups of cheddar cheese (grated)
½ tablespoon of green pepper
1 teaspoon of Worcestershire sauce
1 dash of red pepper
½ cup of finely chopped pecans


1. Mix all ingredients except for pecans.
2. (Wet hands) Form into a ball and roll in pecans
(Let cheese soften at room temperature before serving)

Annie’s Pecan Puffs


1 stick of margarine
2 tablespoons of sugar
1 teaspoon of vanilla
1 cup of chopped pecans
1 cup of plain flour


1. Pre-heat oven to 300 degrees.
2. Cream butter and sugar.
3. Add vanilla, flour, and pecans.
4. Roll into small balls.
5. Bake on ungreased cookie sheet for 30-40 minutes.
6. Remove from oven
7. Cool slightly and roll in Confectioner’s sugar

Bloody Mary Soup Shots
Original recipe from Bon Appétit (This recipe has my changes to make it easier.)

32 peeled deveined cooked medium shrimp
2 tablespoons fresh lemon juice, divided
Celery, peeled and cut into 1/2 inch chunks
(You may also use olives, squash chunks, or pickled veggies.)
1 28-ounce can San Marzano tomatoes in juice (I've also used diced tomatoes with chiles for a little kick!)
2 green onions, chopped
1/2 cup (or more) low-salt chicken broth
2 tablespoons Worcestershire sauce
2 tablespoons vodka1 tablespoon prepared horseradish
1/2 teaspoon celery salt


Toss shrimp with 1 tablespoon lemon juice in large bowl. Thread 1 shrimp and 1 celery chunk on toothpick or small wooden skewer. Repeat with another shrimp and celery. Cover and refrigerate until ready to serve. (I usually salt with some sea salt after I've assembled the "kabob" decoration.
Place tomatoes with juice, green onions, 1/2 cup broth, Worcestershire sauce, vodka, horseradish, celery salt, and remaining 1 tablespoon lemon juice in blender. Cover; blend until smooth. If mixture is too thick, thin with additional broth by tablespoonfuls. Season Bloody Mary mixture to taste with salt and pepper. Transfer to pitcher. DO AHEAD: Skewers and soup can be made 1 day ahead. Cover and chill.
Pour Bloody Mary mixture into shot glasses or small glasses. Garnish each with shrimp-celery skewer. Serve remaining Bloody Mary mixture and shrimp-vegetable skewers alongside for those who want a second.

Fresh Hummus

1 12-oz can garbanzo beans
1 clove garlic
2 tbsp extra virgin olive oil
2-3 tbsp tahini sauce (sesame paste) (look by the peanut butter in Ingles)
juice of 1 small lemon
½ tsp salt


Drain 1/3 of the water from the can of garbanzo beans into
a small bowl. Set aside for later use.In a blender, mix together the garbanzo beans with the
remaining can water and the rest of the ingredients.
Blend for 1-2 minutes until a smooth, slightly fluid paste is
If desired, add small amount of the saved can water and
blend to create a more fluid consistency.

Fruit Salsa with Cinnamon Crisps
from Southern Living

1 pint fresh strawberries, chopped
1 large banana, chopped
1 red delicious apple, chopped
1 kiwi fruit, peeled and chopped
1/4 C fresh lemon juice
1/4 C sugar
1/4 t ground nutmeg
1 1/4 t ground cinnamon, divided
4 (7 1/2 inch) flour tortillas
2 T sugar

1. Combine first 4 ingredients. Stir together lemon juice, 1/4 C sugar, nutmeg, and 1/2 t cinnamon; toss with fruit. Chill at least 1 hour.
2. Cut each tortilla into eighths. Arrange pieces on baking sheets. Lightly coat with Pam. Combine remaining 3/4 t cinna mon and 2 T sugr. Sprinkle over tortilla chips.
3. Bake at 350 for 6 to 8 minutes or until lightly browned. Serve with fruit salsa.

Peanut Dipping Sauce
from Southern Living

1/2 C chicken broth
2 T hoisin sauce
1 T sesame oil
2 T soy sauce
1 T creamy peanut butter
1 t cornstarch


Bring all ingredients to a boil in a small saucepan, whisking constantly; boil 1 minute. Serve with chicken tenders or pork tenderloin.

Spicy Peanut Sauce
from Southern Living

1/2 C creamy peanut butter
1/4 C water
2 T rice wine vinegar
2 T soy sauce
2 T honey
1 t ground ginger
1/2 t dried crushed red pepper


Whisk together all ingredients in a bowl until blended. Cover and chill until ready to serve. Serve with chicken tenders or pork tenderloin.

Tomato-Basil Appetizers

2 Pillsbury® Grands!® Frozen Flaky Layers Biscuits (from 22.1-oz bag)
2 tablespoons herb-flavored cream cheese spread
1/4 cup diced seeded tomato
Chopped fresh basil leaves


1. Heat oven to 350°F. Spray cookie sheet with cooking spray. Place biscuits on microwavable paper towel. Microwave on Medium (50%) 25 to 30 seconds, turning over halfway through microwave time. (Biscuits should be slightly frozen for easier slicing.) Slice each biscuit horizontally, carefully separating into 2 layers. 2. Place biscuit halves cut sides down on cookie sheet. Bake 10 to 14 minutes or until edges are light golden brown. Remove from cookie sheet. Cool 5 minutes. 3. Spread cream cheese spread on biscuits. Top with tomato and basil.

Sweet-and-Spicy Pecans

Yield1 cup

1/4 cup sugar
1 cup warm water
1 cup pecan halves
2 tablespoons sugar
1 tablespoon chili powder
1/8 teaspoon ground red pepper


Stir together 1/4 cup sugar and warm water until sugar dissolves. Add pecans, and soak 10 minutes. Drain, discarding syrup.Combine 2 tablespoons sugar, chili powder, and red pepper. Add pecans, tossing to coat. Place pecans on a lightly greased baking sheet.Bake at 250° for 15 minutes or until golden brown, stirring several times. Serve as a snack or use in salads.

Shrimp Kisses with Feta Cheese

20 peeled and deveined medium shrimp
1 cup crumbled feta cheese
3 large jalapeno peppers, seeded and cut into slivers
10 slices thick sliced bacon, cut in half
20 toothpicks, soaked in water

Preheat an outdoor grill for medium-low heat, and lightly oil the grate.
Use a sharp paring knife to cut down the backs of the shrimp nearly all the way through, so you can spread apart the two halves. Open up the shrimp and lay them out onto your work surface. Spoon some crumbled feta cheese onto each shrimp, then top with slivers of jalapeno pepper. Close up the shrimp and wrap each with a strip of bacon; secure with a toothpick.
Cook on the preheated grill until the bacon has begun to crisp and the shrimp is no longer translucent in the center, 10 to 15 minutes.

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This web site is from my years of collecting recipes that I have enjoyed. You will find recipes I've clipped from newspapers, copied out of cookbooks, recipes from relatives and friends. I've given credit when I remembered from whom or where I got the recipe. The recipes that say "Julie's" in front of them, do not mean I created it. I've just made it so many times, I now claim it as my own. Others' names in front of the recipes only mean they gave me the recipe. They may not be the original creator. I have not tested all of these recipes except the ones with my name in front of them, but I'm sure they are GREAT!


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