Appetizer Recipes
1 C. sour cream
3/4 C. Miracle Whip
1 tsp. sugar
1 tsp. salt
1/4 C. radishes
1/4 C. cucumbers
1/4 C. green peppers, finely chopped
1/4 C. onions, finely chopped
Combine all ingredients. Use garlic salt and pepper to taste.
Part of Tom’s birthday celebration.
1 C. sour cream
1 C. mayonnaise
3 T. dill weed
3 T. minced onion
1 T. seasoned salt
3-8 oz. pkgs. cream cheese, softened and divided
3 T. pimento-stuffed green olives, chopped
2 tsp. olive juice
1 T. mayonnaise
1 C. (4 oz,) sharp Cheddar cheese, shredded
1-2 oz. jar diced pimentos, drained
1tsp. onion, grated
1/2 C. butter or margarine, softened
2 garlic cloves, pressed
1tsp. dried Italian seasonings
Assorted crackers
Green leafy lettuce of your choice
Grapes for garnish
Beat 1 package of cream cheese at medium speed with an electric mixer until creamy; stir in olives and olive juice. Spread olive mixture into bottom of plastic wrap-lined 8×4″ loaf pan. Beat 1 package cream cheese at medium speed until creamy; add mayonnaise and Cheddar cheese, beating until blended. Stir in pimientos and onion; spread over olive mixture. Beat remaining package of cream cheese and butter at medium speed until creamy; add garlic and Italian seasoning, beating until blended.
Spread garlic mixture over pimento mixture. Cover and chill at least 3 hours, or until firm.
To serve, turn on plate lined with leafy lettuce of your choice and remove plastic wrap. Surround cheesecake with crackers and garnish with a small bunch of red grapes. You can also slice the cheesecake thinly, put on lettuce lined individual plates with crackers and grapes.
Yield: 8 appetizer servings.
Sounds terrible but is really good – trust me, I am your AUNT!
2 C. Cheddar cheese, shredded
2 C. pecans, chopped
5 to 6 tsp. mayonnaise, or more if you like (I use 7 to 8 tsp.)
6 green onions, chopped
Mix above ingredients into bowl. Pat into a 9″ pie plate (looks very nice in a Longaberger pie plate). Refrigerate 4 to 5 hours. Convert onto a plate. Spread 1/2 jar of raspberry hot pepper preserves (Rothchild) on top. Serve with Ritz crackers.
SUGGESTION: Use the other 1/2 jar of raspberry hot pepper preserves to spread on a layer of cream cheese and serve with crackers.
2 tomatoes, chopped
1/4 green pepper, chopped
6 green onions, chopped
10 drops Tabasco sauce
2 C. Cheddar cheese, shredded
2 C. mozzarella cheese, shredded
1 C. Green Goddess dressing
Mix all ingredients together. Serve with chips.
NOTE: Doritos are very good with this dip.
2-8 oz. pkgs. cream cheese (can use low-fat)
1-14 oz. can crushed pineapple
1/4 C. green pepper, finely chopped (red peppers are fun for Christmas)
2 T. onion, minced
1 T. seasoned salt
Assorted crackers
Squeeze juice from pineapple until very dry. Mix the remaining ingredients. You can mold it into a cheese ball and roll in crushed walnuts or pecans. It is best to serve after it has aged for 3 to 4 days.
1/4 C. red onion, finely chopped
1T. fresh lime juice
1/2 T. cider vinegar
1/4 tsp. salt
1 garlic clove, minced
1 Serrano chile, seeded and finely chopped
1/4 C. fresh cilantro, chopped
1 ripe, peeled avocado, seeded and coarsely mashed
1 medium tomato, chopped
Combine the red onion, lime juice, cider vinegar, salt, garlic and Serrano chile in a medium bowl. Add cilantro, avocado and tomato; stir well. Serve immediately. Yield: 1 cup.
1 lb. hamburger, browned until fully cooked
1 can Ro-Tel tomatoes*
1 lb. (small box) Velveeta cheese, cut into medium cubes
Brown the hamburger, then add the tomatoes and cheese. You can cook this on the stove, but use low heat or it will burn, or you can use the slow cooker.
*1 use the mild or original and drain just a little of the juice off.
2-8 oz. pkgs. cream cheese
1 tsp. Accent
1 bunch green onions, finely chopped
1 small can chopped ripe olives
1/2 jar dried beef, chopped
Mix well, form into a ball, and roll in chopped pecans to cover.
1 jar watermelon pickles
1/2 to 1 lb. bacon
1 can whole water chestnuts
Cut bacon slices in half. In the middle of each slice, put a water chestnuts and then a watermelon pickle (you may have to cut the pickles in half, sometimes they are too big). Bring each side of the bacon to the top of the pickle and put a toothpick in the top. This holds the appetizer together. Put on jelly roll pan. Broil until bacon is done. These are very, very hot, so don’t burn the top of your mouth.