Chicken Wing Dip
2 8oz cream cheese bricks (room temp) 2 12.5 oz cans shredded chicken breasts (drained) 12 oz bottle Frank's Buffalo Wing Sauce (or any other brand if Frank's is not available) 16 oz bottle blue cheese dressing 8 oz bag shredded mozzarella cheese (2 cups) This recipe can be made in a 9x13 inch pan or two round pie plates. To make it in the pie plates, just divide ingredients evenly between the two plates. I like to use glass baking dishes for this recipe. Place chicken in a frying pan and cover with Frank's Buffalo Wing Sauce. Simmer for 5 minutes. Spread softened cream cheese in the bottom of a 9x13 inch pan or 2 9" pie plates. Pour chicken mixture over it. Cover with the blue cheese dressing. Top with the shredded mozzarella cheese. Bake in 350 degree oven until cheese melts and edges are bubbly (about 15-20 minutes) Serve with nacho chips and/or celery sticks. From the Recipe Box of Debbie Preston and Leslie Bull |
Meatballs with Grape Jelly Sauce
(recipe from Patty Halpin) What you need 2 lbs lean ground beef 1 6 oz pkg herb flavored stuffing mix 16 oz ricotta cheese 3 eggs 12 oz chili sauce 12 oz grape jelly or jam What to do Heat your oven to 400 degrees. Spray a 10x14 baking pan with non-stick cooking spray. In a large bowl mix all of the ingredients until fully incorporated. Shape the meat mixture into 1-inch balls. I use a cookie scoop to help evenly scoop out the meatballs. Line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Makes about 42. Bake the meatballs for 20-25 minutes or until completely cooked (165 F). Remove from the oven, drain any grease. Add the chili sauce and grape jelly to a large pot. Simmer over medium heat until the sauce is hot. Gently stir in meatballs. |
Beer Cheese Dip
What you need 1/4 cup butter 1/4 cup flour 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/8 teaspoon cayenne pepper 1 cup milk 1 cup beer 1 teaspoon dijon mustard 1 teaspoon Worcestershire sauce 2 cups sharp cheddar shredded 1 cup mozzarella, gruyere or swiss cheese, shredded What you do Melt butter, flour, onion powder, garlic powder, and cayenne pepper over medium heat in a saucepan. Cook 1 minute. Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly. Reduce heat to low, add cheeses, and stir just until melted and smooth. Add a bit more beer if it seems too thick. Serve warm with vegetables, tortilla chips or soft pretzels. Notes: For a smooth sauce, shred the cheese yourself, pre-shredded cheeses can have additives that keep them from melting smoothly. Do not overheat the cheese or it can become grainy in texture. Keep warm on a cheese fondue warmer or in a mini crock pot. (adapted from spendwithpennies.com) |
Herb and Cheese Crackers
(adapted from Real Simple Magazine) Yield: 28 crackers What you need: 1 cup all-purpose flour (120 g) 4 oz. shredded Parmesan cheese (about 1 cup) 2 oz. shredded Asiago cheese (about 1/2 cup) 2 tablespoons chopped fresh rosemary 1 teaspoon dried thyme 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup (1 stick) unsalted butter, cubed What to do: Place flour, Parmesan, Asiago, rosemary, thyme, salt, and pepper in a food processor; pulse until combined, about 5 pulses. Add butter and pulse until dough is crumbly, about 10 times. Add 1 tablespoon water and pulse, scraping down sides of bowl as needed, until dough holds together, about 12 pulses. Roll dough into a log about 7 inches long. Wrap tightly with plastic wrap and roll into an even cylinder. Refrigerate until cold and firm, at least 1 hour and up to 1 day. Preheat oven to 350°F. Slice dough into 1/4-inch-thick rounds. Arrange on 2 baking sheets lined with parchment paper. Bake, swapping baking sheets halfway through, until edges are golden brown, 15 to 20 minutes. Let cool for 2 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days. |
Beef on Kimmelweck Rollups
Yield: 16 What you need 8-ounce tube refrigerated crescent rolls 6 slices thin sliced deli roast beef 1 Tablespoon butter melted Caraway seeds Coarse salt What to do Preheat oven to 375 degrees and grease a baking sheet. Unroll crescent roll dough and separate into 8 triangles. Cut each triangle in half so you have 16 smaller triangles. Spread horseradish sauce on each one. Place 1/3 slice of roast beef on each triangle. Roll each one up starting on the wide side of the triangle and rolling towards the opposite tip. Place on the prepared baking sheet. Brush each roll with butter. Sprinkle on caraway seeds and coarse salt. Bake at 375 degrees F for 15 minutes or until golden brown. Alternate version: Ruben Rollup Substitute these ingredients 6 thin slices deli corned beef Thousand Island dressing 1/2 cup sauerkraut, thoroughly drained & patted dry 6 thin slices Swiss cheese Poppy seeds (optional) |
Everything Parmesan Crisps
What you need 2 cups grated Parmesan cheese (200 g) 2 tablespoon all-purpose flour 3 teaspoons Everything Bagel Seasoning What to do Preheat oven to 375°F. Line a sheet pan with parchment paper.. Toss together the cheese and flour in a bowl. Portion by generous tablespoons onto the prepared pan, leaving 3 inches between each pile of cheese. Sprinkle each pile with a pinch of Everything Bagel Seasoning. The cheese will spread as it bakes. If you’d like a more regular shape, you can use a 3-inch cookie cutter to help shape the cheese, spreading the cheese to the inside edges of the cookie cutter then remove cookie cutter. Bake for 5 to 6 minutes, or until the cheese is completely melted and golden brown and slightly darker at the edges. Let the crisps rest on the pan for 2 minutes before carefully transferring to a cooling rack. Let them cool completely. photo credit: Rebecca Lindamood (foodiewithfamily) |
Fresh Tomato Galette
Serves 6 What you need for the dough: 1 1/4 cups (160 g) all-purpose flour 1 tablespoon (14 g) sugar 1/4 teaspoon table or kosher salt 8 tablespoons (114 g) cold, cubed butter 1/4 cup + 1 tablespoon (71 g) ice water What you need for the filling: 4 medium mixed tomatoes sliced 1/4 inch thick 1 garlic clove thinly sliced 1 teaspoon salt 1 small shallot, sliced thin and separated into rings 1/2 teaspoon pepper 2 teaspoons Dijon mustard 3 ounces Gruyère or any dry cheese, shredded (3/4 cup) 2 tablespoons grated Parmesan cheese 1 teaspoon minced fresh thyme (or 1/2 teaspoon dried) 1 Tablespoon melted butter 4-5 fresh basil leaves sliced What to do: In the bowl of a food processor, pulse the flour, sugar, and salt together. Cut the butter into small pieces, then add to the food processor. Pulse 10 quick pulses until butter is the size of peas. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched. Lay a clean flour sack towel on a work surface. Dump the crumbly dough mixture into the center. Grab the four corners of the towel together and twist to create a beggar’s purse, pressing the dough into a disk. Use your hands to pack and pat the disk together. Transfer to fridge. (Wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month.) Gently toss tomatoes, garlic and 1 teaspoon salt together in large bowl. Transfer tomatoes to colander and let drain for 30 minutes. Shake colander well to rid tomatoes of excess juice. Dry tomatoes on paper towels for 20 minutes. Roll dough into 14 inch circle on lightly floured counter, then transfer to prepared sheet Spread mustard over dough, leaving 1 1/2-inch border. Sprinkle Gruyère in even layer over mustard. Layer tomatoes and shallot on top of Gruyère in concentric circles, keeping within 1 1/2-inch border. Sprinkle pepper, thyme and Parmesan over tomato mixture. Carefully grasp an edge of the dough and fold up about 1 inch over filling. Repeat around circumference of tart, overlapping dough every 2 inches, gently pinching pleated dough to secure. Brush folded dough with melted butter. Refrigerate the galette for 30 minutes — this prevents the butter from seeping out of the crust as it bakes. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper. Bake until crust is golden brown and tomatoes are bubbling, 45 to 50 minutes. Transfer sheet to wire rack and let galette cool for 10 minutes. Carefully slide onto wire rack; let cool until just warm, about 20 minutes. Sprinkle with fresh basil. Cut into wedges and serve. |
3-in-1 Italian Dip
What you neede: 1 pkg. cream cheese (8 oz), softened 1 pkg. shredded cheddar cheese (8 oz) 1/3 c. mayonnaise 1 clove garlic; minced 1/2 oil packed sun dried tomatoes drained and chopped 1 c. marinated artichoke hearts, drained and chopped 1 c jarred roasted red peppers, drained and sliced What to do: Preheat oven to 350. Mix cream cheese, mozzarella, mayo and garlic in bowl until well blended. Spoon into 9 inch pie plate. Bake 10 minutes. Remove and stir. Arrange tomatoes, artichokes and peppers on top of cheese mixture in 3 separate sections. Bake 10 minutes. Serve with crackers. Makes 24 servings. From the Recipe Box of Vicki Spurr |
Layered Hummus Dip
Makes 12 servings What you need: 1 carton (10 ounces) hummus 1/2 cup Greek olives, chopped 2 medium tomatoes, seeded and chopped 1 large English cucumber, chopped 1 cup crumbled feta cheese Baked pita chips What to do: Spread hummus into a shallow 10-in. round dish. Layer with onion, olives, tomatoes, cucumber and cheese. Refrigerate until serving. Serve with pita chips. Pita Chips 3-4 pita bread rounds. Brush on a layer of olive oil. Lightly salt with Kosher Salt. Cut into wedges and spread on cookie sheet. Bake at 375 for 10-12 minutes. |
Texas Caviar
What you need: 1 can black eyed peas 1 can black beans 1 can shoepeg corn 8 oz diced pimentos 1 jar diced jalapeno or chili peppers 2 stalks celery diced 2-3 shallots diced 1/2 cup olive oil 1/4 cup apple cider vinegar 1/4 cup sugar Tostito Scoops What to do: 1. Pour all cans/jars into colander and rinse. Transfer to a bowl. 2. Add onion and celery 3. Heat olive oil, vinegar and sugar just until sugar dissolves 4. Pour mixture over beans and marinate overnight. 5. Drain and serve with tostito scoops. From the Recipe Box of Debby Preston |
Cranberry Pecan Spread
What you need: 1 box of your favorite crackers 8 oz cream cheese softened 1/4 cup fresh orange juice 1/2 cup chopped pecans 1/2 cup cran-raisins What to do: Beat cream cheese and orange juice on medium speed until soft and fluffy. Add other ingredients and stir. Let sit in refrigerator until set. Serve with crackers. From the Recipe Box of Debbie Preston |
Mini Buffalo Chicken Balls with Blue Cheese and Hot Sauce
Makes about 75 mini meatballs What you need: 2 tablespoons olive oil 1/2 cup (1 stick) unsalted butter 3/4 cup Frank's RedHot hot sauce, plus more for serving 2 pounds coarsely ground chicken 2 large eggs 2 ribs celery, minced (about 1 cup) 1 2/3 cups dried breadcrumbs 2 teaspoons coarse salt Blue Cheese Dressing Celery sticks, for serving What to do: 1. Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside. 2. Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes. 3. Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes. 4. Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and drizzle with hot sauce; serve with dressing and celery sticks. These mini chicken meatballs from Daniel Holzman and Michael Chernow of The Meatball Shop get their signature spice from a healthy dose of Frank's RedHot, one of the original hot sauces used to make buffalo wings. |
Cocktail Bread Appetizers (Pat Stedman)
What you need: 1 loaf of cocktail bread or 1 loaf of baguette bread (sliced thinly) What to do: Mix together all ingredients except the bread slices. Spread on bread. Broil for 3-5 minutes until bubbly and slightly browned. Almond Swill Appetizer 1 cup mayonnaise 1 teaspoon Worchester sauce 1/2 cup sliced almonds 6-8 oz shredded Swiss cheese 1/4 cup real bacon bits (Hormel) Bacon Party Rye 1 1/2 cup mayonnaise 8 oz grated sharp cheddar 1/2 lb bacon cooked and crumbled or 1 oz Hormel Real Bacon Bits 2 tsp horseradish 2 tsp sherry Cheddar/Garlic Party Rye 1 1/2 cup mayonnaise 8 oz grated sharp cheddar 1/3 cup chopped onion 3 cloves garlic (roasted or plain) salt pepper to taste 1 Tbls parsley Parmesan Party Rye 2 cup mayonnaise 2 cup parmesan cheese 1/2 cup green onions |
Artichoke Dip
Leslie and Debbie share a passion for this one What you need: 1 can artichoke hearts (not in oil) 1 cup mayo 1 cup Parmesan cheese dash garlic powder Drain and chop artichokes. Mix together all ingredients and put in an oven safe crock or bowl. What to do: Bake at 350 for 10-15 minutes Microwave heating is not recommended as the oils separate and cheese becomes stringy. Serve with Triscuit Crackers. |
Refrigerator Pickles
What you need: 3 medium cucumbers sliced thin 1/2 onion sliced thin 1 quart white vinegar 3/4 c sugar 1 tsp celery seed 1 tsp mustard seed 1 tsp kosher salt 3 bay leaves 1 tsp dill weed (optional) 1 tsp red pepper flakes (optional) What to do: Layer cucumber slices and onion slices with spices in a large container, I used the 80 ounce container from our claussen dills. Heat vinegar and sugar to almost boiling and sugar is dissolved. Carefully pour hot liquid over cucumbers. Refrigerate for a day before eating. |
Salami and Pepper Ring Roll-Up Appetizer
What you need: 1 package (10 oz) of thin sliced reduced fat Salami 1 package fat cream cheese 1 jar (16 oz) mild pepper rings What to do: Lay salami slices on your work surface Spread cream cheese on half on each slice Put a pepper ring down the middle of each salami slice Roll the salami so that the pepper ring is in the middle The cream cheese will hold the salami roll closed Cut each one in half with a diagonal cut Store in refrigerator until ready to serve. |
Blue Cheese Bites
Makes 40 bites What you need: 1 (12 ounce) can buttermilk biscuits 4-5 ounces (about 1.2 cup) blue cheese crumbles 1/2 cup unsalted butter, melted What to do: Preheat the oven to 350 F. Evenly sprinkle the blue cheese crumbles over the bottom of a 10" round or 7" X 11" casserole/serving dish. Melt the butter and pour it evenly over the blue cheese. Cut each biscuit into 4 pieces. Using light pressure, roll each biscuit piece into a ball. Arrange the biscuit pieces on top of the blue cheese crumbles. Try to keep the biscuit pieces from touching. Bake on the middle rack of the preheated oven for about 20 minutes, or until the tops are lightly golden brown. Serve hot or at room temperature. |
Jalapeno Popper Dip
this recipe tastes like a jalapeno popper What you need: 2 packages (8 ounces each) cream cheese, softened 1 cup mayonnaise 1/2 cup shredded Monterey Jack cheese 4 oz can chopped green chilies 4 oz can diced jalapeno peppers 1 cup shredded Parmesan cheese 1/2 cup panko bread crumbs Raw vegetables or tortilla chips What to do: In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in. pie plate. Sprinkle with Parmesan cheese; top with bread crumbs. Bake at 400° for 25-30 minutes or until lightly browned. Serve with veggies and/or chips. |