FIVE DIFFERENT APPETIZERS
Almond Cheddar Appetizers
Meet the Cook: I always try to have a supply of these on hand in the freezer. If guests drop in, I just pull out and reheat some. You can serve them as a snack, for brunch or along with a lighter lunch. My husband and I have three married daughters, four grandsons and another grandchild on the way. -Linda Thompson, Southampton, Ontario
SERVINGS: 16
Ingredients:
- 1 cup mayonnaise
- 2 teaspoons Worcestershire sauce
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 1 medium onion, chopped
- 3/4 cup slivered almonds, chopped
- 6 bacon strips, cooked and crumbled
- 1 loaf (1 pound) French bread
Directions:
In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon.Cut bread into 1/2-in. slices; spread with cheese mixture. Cut slices in half; place on a greased baking sheet. Bake at 400° for 8-10 minutes or until bubbly. Yield: about 4 dozen. Editor's Note: Unbaked appetizers may be frozen. Place in a single layer on a baking sheet; freeze for 1 hour. Remove from the baking sheet and store in an airtight container for up to 2 months. When ready to use, place unthawed appetizers on a greased baking sheet. Bake at 400° for 10 minutes or until bubbly.
Cheesy Olive Snacks
Olive lovers will snap up these chewy, delicious appetizers. Says Dorothy Anderson of Ottawa, Kansas, "They're easy since the topping can be made ahead and they only bake 7 minutes."
SERVINGS: 16
Ingredients:
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 1 can (4-1/4 ounces) chopped ripe olives, drained
- 1/2 cup mayonnaise
- 1/3 cup chopped green onions
- Triscuit crackers
Directions:
Party Pesto Pinwheels
I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough, prepared pesto sauce and a jar of roasted red peppers. -Kathleen Farrell Rochester, New York
SERVINGS: 20
Ingredients:
- 1 tube (8 ounces) Pillsbury® Refrigerated Crescent Dinner Rolls
- 1/3 cup prepared pesto sauce
- 1/4 cup roasted sweet red peppers, drained and chopped
- 1/4 cup grated Parmesan cheese
- 1 cup pizza sauce, warmed
Directions:
Unroll crescent dough into two long rectangles; seal seams and perforations. Spread each with pesto; sprinkle with red peppers and Parmesan cheese.Roll each up jelly-roll style, starting with a short side. With a sharp knife, cut each roll into 10 slices. Place cut side down 2 in. apart on two ungreased baking sheets.
Bake at 400° for 8-10 minutes or until golden brown. Serve warm with pizza sauce. Yield: 20 servings.
Crispy Caribbean Veggie Wraps
“Filled with a sweet potato mixture, these delicious wraps are great for vegetarians and they’re relatively high in fiber, too,” raves Mary Beth Harris-Murphree of Tyler, Texas. Served with salsa, they’re sure to disappear from appetizer trays fast.
SERVINGS: 11
Ingredients:
- 1 medium sweet potato
- 1/2 cup canned black beans, rinsed and drained
- 1/4 cup chopped red onion
- 2 tablespoons minced fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chopped jalapeno pepper
- 1 garlic clove, minced
- 1/4 cup water
- 22 wonton wrappers
- 1-1/2 cups salsa
Directions:
Scrub sweet potato and pierce with a fork; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. Cool. Slit potato and scoop pulp into a small bowl. Mash pulp; stir in the beans, onion, cilantro, lime juice, salt, cumin, jalapeno and garlic.Lightly brush water over all four edges of one wonton wrapper.(Keep wrappers covered with a damp paper towel until ready to use.) Spread 1 tablespoon filling along one edge of wrapper; roll up tightly. Repeat with remaining wrappers and filling.
Place on a baking sheet coated with cooking spray. Lightly spray wraps with cooking spray. Bake at 375° for 15 minutes or until golden brown. Serve warm with salsa. Yield: 22 appetizers. Editor's Note: This recipe was tested in a 1,100-watt microwave. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Deli Vegetable Roll-Ups
"I would make these loaded tortilla sandwiches for my husband and son to take for lunch," says Nancy Devilbiss of Leo, Indiana. "My son thought I could peddle them on a street corner—and be sold out in an hour!"
SERVINGS: 4
Ingredients:
- 1/2 cup garden vegetable cream cheese spread
- 4 flour tortillas (10 inches)
- 1 medium tomato, seeded and diced
- 2 sweet banana peppers, seeded and julienned
- 1 cup sliced ripe olives
- 4 slices Colby cheese
- 4 slices part-skim mozzarella cheese
- 8 thick dill pickle slices
- 1/4 cup ranch salad dressing
- 4 lettuce leaves
- 4 thinly sliced deli turkey
- 4 thin slices salami
- Additional ranch salad dressing, optional
How to get rid of the dependence of FaceBook?
Reply to this
There's an old saying, "To have friends, you have to BE a 'friend' !!" My suggestion is to find a really good Bible-based church and get active in it.... You'll meet people, and it will up to you to be 'friendly', honest and sincere. The overwhelming possibilities are that you'll fill your
'friendships' cup. Maggie
Reply to this