Appetizers
 | Cool Veggie Pizza Appetizer Pilsbury- 2 pkgs. crescent rolls Finaly-chop veggies,set aside.Roll dough out on cookie sheet, flatten to all sides.Bake at 350 degrees for 11 minutes or until lightly browned.Cool. Mix mayonnaise, cream cheese and dry ranch dressing mix.Spread on cooled crust. Sprinkle (finaly chopped) vegetables over mixture.Top with cheese. Refrigerate and cut small squares to serve. |
  | Cream Cheese Stuffed Cucumbers 2 cucumbers, unwaxed Using a potato peeler, make stripes on the outside of each cucumber by peeling down the length of the cucumber,leaving every other section intact.Cut off the ends of cucumber and slice into 1-inch rounds.Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice to create a tiny bowl in each piece of cucumber(DO NOT scoop all of the way through); Set aside. |
 | Cheese Ball 3 (8 ounce) packages cream cheese, softened
In an electric food processor or blender, combine cream cheese, garlic, Worcestershire sauce and hot pepper sauce.Blend well. Add Cheddar cheese and process until the Cheddar is fine, but still very visible. Shape the mixture into balls or logs. Wrap individually in plastic wrap and place in the freezer.While the balls are in the freezer, combine the ground pecans and parsley in a shallow bowl. Remove the balls from the freezer and roll them in the pecan and parsley mixture. Refrigerate for at least one hour before serving.Enjoy! |
 | Yummy Fruit Dip 1 (8 ounce) package cream cheese, softened In a mixing bowl, beat the cream cheese, marshmallow creme, lime juice, lime peel and ginger until smooth. Serve with fruit. Refrigerate leftovers. |
  | Party Meatballs with Grape Sauce 1 pound ground beef Combine the first 9 ingredients, mixing well. Shape into 1" meatballs. Cook in an electric skillet in hot shortening over medium heat for 10-15 minutes or until browned. Cool meatballs by draining on paper towels. Discard grease. SAUCE 1 12oz bottle chili sauce SAUCE DIRECTIONS: Combine chili sauce and grape jelly in a medium saucepan stir well until jelly is melted.Add meatballs and simmer UNCOVERED on low for 30 minutes (to thicken the sauce), stirring occasionally.Serve hot meatballs with toothpicks in a chafing dish.Makes about 5 dozen 1" meatballs. |
 | IRRESISTIBLE NACHOS 1 pound lean ground beef Brown the ground beef in a medium skillet. Drain. Add the chili powder, cumin and salt. Set aside for a moment.Spread a thin layer of refried beans or bean dip over the bottom of a platter . or shallow, heat-proof bowl to anchor the first layer of chips.Then spread a layer of chips over the beans, top with a layers of cheese, ground beef, onion, tomato and olives. Repeat until all the ingredients are used. Or, since this recipe usually makes about 4 layers, you can divide all the toppings into 4 portions for even layering. Bake at 350° for 20 minutes. Serve warm, with sour cream and Spicy Guacamole Dip if desired. |
 | Spinach Dip 1 pkg. (300 grams) frozen chopped spinach, thawed Squeeze excess moisture from spinach. In bowl, combine spinach,sour cream, mayonnaise, soup mix, water chestnuts and green onions. Stir until well combined.Scoop out large hollow through top of bread loaf and fill with dip mixture or place mixture into a 4 cup serving bowl.Cover and refrigerate at least 2 hours to blend flavours.Serve with bread cubes cut from center and assorted fresh vegetables.Serve With: Bread cubes, tortilla chips and/or bite size veggies for dipping. |
  | Fridays Jack Daniels Whiskey Sauce 1 Head of garlic Directions: This recipe tells you how to make a clone that tastes virtually identical to the original glaze that you can use it to top your favorite meat, but if youre grilling, be sure to use the sauce just before taking the meat off the flame, since it is very sweet and will quickly burn.Serve extra on the side.Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat.Remove the papery skin from the garlic,but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil.Bake in a preheated 325 degree oven for 1 hour. Remove garlic and let it cool until you can handle it. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan medium/high heat.Stir occasionally until mixture boils then reduce heat until mixture is just simmering.Add remaining ingredients to pan and stir.Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine.Let mixture simmer for 35-45 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesnt boil over. Makes 1 cup of glaze. |
 | Darens Famous Taco Layered Dip 1- 8 oz philly cream cheese Blend (room temp)cream cheese,add sour cream and miracle whip. Blend till creamy.Spread evenly into 9x13 glass pan. Spread salsa on top.Refrigerate 1/2 hour.Meanwhile chop green and red pepper and green onions.Grate mozza and cheddar and blend them together. spread chopped veggies on top of salsa and cover with the cheese.Refrigerate 2 hours.Serve with your taco chips. |
 | Stuffed Mushrooms 8 large fresh mushrooms Preheat oven to 375 degrees F (190 degrees C). Wash mushrooms, remove stems, hollow out and brush inside and out with olive oil. In a medium-size mixing bowl, combine cheese and pesto, reserving 1/4 cup Parmesan cheese for later. Stuff the cheese-pesto mixture into the mushroom caps. Arrange the caps on a cookie sheet. Sprinkle the mushrooms with the reserved Parmesan cheese. Bake for 25 to 30 minutes, or until the cheese is bubbling and brownish. |
 | Coriander Scallops with Orange-Ginger Dressing 3 tablespoons frozen orange juice concentrate, thawed Whisk juice concentrate, vinegar, 1 tablespoon oil, ginger, and cilantro in small bowl. Season dressing with salt and pepper. Place crushed coriander seeds on plate. Sprinkle scallops with salt and pepper, then press both sides in coriander to coat. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add scallops and cook until golden brown and just opaque in center, 1 1/2 to 2 minutes per side. Divide greens, orange, and scallops among 4 plates. Drizzle dressing over. |
 | Green Goddess Dip 2 cups (packed) trimmed watercress sprigs (from 1 large bunch) Assorted cut-up vegetables (for dipping) Assorted chips (for dipping) Combine first 5 ingredients in processor; blend 5 seconds. Add next 6 ingredients. Blend until herbs, anchovies, and garlic are finely chopped, scraping down sides of bowl occasionally. Season dip with salt and pepper. Transfer to bowl. DO AHEAD: Can be made 2 hours ahead. Cover and chill. Place bowl of dip in center of platter; surround with vegetables and chips. |
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Cut the top off each cherry tomato. Using a small spoon, scoop out the pulp to make a hollow yet sturdy shell. Drain off any juice that accumulates in the shells. In a bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended. Using the small spoon, fill each tomato with about 1 tsp. of the cheese mixture. Arrange the filled tomatoes on a platter to serve. Serves 4. |
 | Cucumber Watercress Tea Sandwiches 32 thin slices peeled English (hothouse) Using paper towels, pat the cut surfaces of the cucumber slices to remove any excess moisture. Lightly butter one side of each bread slice. Scatter the 1/2 cup watercress leaves evenly over all of the buttered bread slices. Layer the cucumber slices over the watercress leaves on 4 of the bread slices. Top the cucumber with some of the sprouts and a pinch of salt. Top with the remaining 4 bread slices, buttered side down. Using a sharp knife, cut off the crusts from each sandwich and then slice the sandwiches in half, either straight down the middle or on the diagonal. If smaller portions are desired, cut each half in half again. Arrange the sandwiches on separate plates of a tiered plate stand or on a cake stand or platter. Garnish each sandwich with a watercress leaf. Serve immediately. Serves 6. |
 If you're making the sandwiches in advance, chill the whole sandwiches on a tray lined with damp paper towels. Cover them with more damp towels, and wrap with plastic. When ready to serve, trim and cut the sandwiches, then garnish them. They will be easier to cut neatly when chilled. Pepperidge Farm Very Thin Sliced Bread in white or whole wheat works best for making tea sandwiches  | Tea Sandwiches Cucumber /Ham&Cheese/Bacon&Egg ************************************************************************ 1 seedless cucumber ************************************************************************* Honey mustard *************************************************************************** 4 hard-boiled eggs , chopped Directions: Slice the cucumber as thinly as possible, using a mandoline if you have one. Lay slices on a paper towel to absorb excess moisture, and set aside. Cucumber and Arugula Tea Sandwiches: Cream together the cream cheese and goat cheese in a small bowl. Add the arugula, and stir until well combined. Spread a thin layer of the cheese mixture on each slice of bread. Arrange cucumbers in a single layer on 8 of the slices. Place remaining bread slices over the cucumber, cheese-mixture side down. Using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half diagonally and then in half again; each large sandwich makes 4 triangular tea sandwiches. Dip one edge of each tea sandwich in a dish of chopped herbs. Arrange sandwiches in tight rows on a serving platter. Ham and Cheese Tea Sandwiches: Spread a very thin layer of honey mustard on 8 slices of bread. Then spread a thin layer of Brie over the mustard, and top each slice with 1 piece of ham. Spread a thin layer of Brie on the 8 remaining slices of bread, then place each, cheese side down, over a slice of ham-topped bread. Using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half diagonally, and then in half again; each large sandwich makes 4 triangular tea sandwiches. Lightly butter one edge of each sandwich, and dip that edge into a dish of sesame seeds. Garnish remaining sandwiches. Arrange sandwiches in tight rows on a serving platter. Bacon and Egg Tea Sandwiches: Combine eggs, mayonnaise, mustard, tarragon, salt and pepper in a small bowl. Stir well to combine, then add and stir in bacon pieces. Spread about 2 tablespoons of the egg mixture on each of 8 slices of bread. Cover with the remaining 8 slices of bread. Using a serrated knife, carefully trim off and discard the crusts. Slice each sandwich in half diagonally and then in half again; each large sandwich makes 4 triangular tea sandwiches. Lightly spread mayonnaise on one edge of each sandwich, and dip in chopped herbs. Arrange sandwiches in tight rows on a serving platter. .. |
 | Garlic Ribs n Sauce 3 pounds spareribs (either tips or babyback cut in half) Bring a large pot of water to boil. Cut the spareribs apart. Add them to the boiling water, cover them and simmer for about 30 minutes. While the spareribs are simmering, mix together the sauce ingredients. When the spareribs are cooked, drain them, clean the pot and add the sauce to the pot. Bring it to a boil and add the spareribs. Simmer for about 45 minutes until the sauce thickens. |
 | Crab Dip 2 7 oz. cans crab meat Whip cream cheese and combine with mayonnaise, sour cream, Tabasco, Worcestershire, cayenne, salt, garlic and Old Bay seasoning. Stir in crab meat. Taste and adjust seasoning. Make a few hours ahead and refrigerate. Serve with potato chips, crackers, tortillas, etc. |
