Eat Drink and Blog » Appetizer

Salmon Dip

pbandjazz — Thu, 19 Nov 2009 17:32:59 +0000

This is a really easy dip. I often make it with left over grilled salmon.

11 oz. of salmon
1 cup cream cheese
1 TBS minced onion
1 TBS lemon juice
1/2 tsp Horseradish
1/2 tsp yellow mustard
2 tsp fresh parsley
dash of salt

Put all the ingredients together in a bowl. Cut the ingredients together with a fork. Refrigerate 30 minutes or more. I serve it on Townhouse crackers.

Pepperoni Roll-Ups

colerose — Fri, 28 Aug 2009 17:00:37 +0000

1 8 oz tube refrigerated crescent rolls
16 slices pepperoni, cut into quarters
2 pieces string cheese, cut into quarters
3/4 tsp. Italian seasoning, divided
1/4 tsp. garlic salt

Unroll crescent dough; separate into eight triangles. Place eight
pepperoni pieces on each. Place a piece of cheese on the long side of
the triangle; sprinkle with 1/2 tsp. Italian seasoning. Roll up each,
starting with long side; pinch seams to seal. Sprinkle with garlic salt
& remaining Italian seasoning. Bake at 375 degrees for 10-12 minutes or
until golden.

Surprise Spread

PrincessJenn — Mon, 13 Jul 2009 23:15:34 +0000

Similar to pbandjazz’s Cream cheese salsa dip, this is always a big hit at our family gatherings (and always the first thing to go).

I will warn you though, once you start eating it, you will not be able to stop!

8 oz cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 cup taco sauce
2 cups shredded mozzarella cheese
1 green pepper – diced
3 chopped green onions
1 tomato diced

Mix first 3 ingredients together using a beater; spread in a 12 inch plate.

Add layer of tacco sauce, then the cheese, green pepper, onions and tomato.

Cover and Chill.

Serve with tortilla chips or crackers.

Spinach Balls

Meghan — Thu, 25 Jun 2009 19:00:36 +0000

This is one of my favorite appetizers. They’re yummy and they’re made of spinach. Who’d a thunk it?

Spinach Balls

2 packages frozen spinach, cooked & drained
2 cups herb stuffing, crushed
1 onion, chopped
6 eggs, beaten
3/4 Cup melted butter
1/2 cup parmesan cheese
1/2 teaspoon thyme
1 tablespoon garlic salt
1/2 teaspoon pepper

Mix all the ingredients and form into big bite size balls. Bake 20 minutes at 350. May be frozen after baking.

Hot Cheesy Crab Dip

charmedimsure — Thu, 25 Jun 2009 15:59:15 +0000

This is a family favorite. It’s so easy, but so good… and for some reason crab is just really impressive, even if it’s in a recipe with only four other ingredients (and one of them happens to be cheese in a jar)! Enjoy

Hot Cheesy Crab Dip

8 oz. cream cheese, softened

1 jar Kraft Old English cheese

1 can crab meat (or you can use the imitation crab meat)

2 Tbsp. half and half

1/2 tsp. Worcestershire sauce

Place all ingredients in a crock pot (the small ones are the perfect size for this recipe), stirring occasionally until melted and combined, about an hour or an hour and a half. Serve with crackers. (I like Club crackers because they hold up to dipping well.)

You could probably melt everything together on the stove, too, but you’d have to stir a lot to make sure it didn’t burn on the bottom.

Baked Brie in Puff Pastry with Cranberry Chutney

charmedimsure — Sat, 20 Jun 2009 21:19:24 +0000

I made this on Friday to take to my in-law’s for the annual Father’s Day/father-in-law’s birthday celebration. I have enjoyed baked brie that other people have made, but never tried it myself. I will be trying it again soon. The flavor in the chutney is just wonderful, with a little zing from the tequila, giving it the perfect balance to the smooth, creaminess of the brie.

Baked Brie in Puff Pastry with Cranberry Chutney

Recipe from CDKitchen.com

***Cranberry Chutney***
1 can whole berry cranberry sauce
1 tablespoon brown sugar
1 teaspoon ground ginger
1/4 cup hot pepper jelly
2 tablespoons Tequila

***Brie***
1 wheel (2 pound size) Brie cheese, rind intact
1 sheet frozen puff pastry dough, thawed
1 egg, lightly beaten
1 tablespoon water

Directions:

To make the chutney: Combine the cranberry sauce, brown sugar, ginger and jelly in a small saucepot. Bring to a simmer over medium heat and cook, stirring constantly, for 5 minutes to blend flavors. Remove the chutney from the heat and stir in the Tequila. Allow the mixture to cool before using.

To assemble the baked brie: Roll out the puff pastry on a lightly floured surface just large enough to wrap the wheel of brie. (You might not need to roll too much depending on the size of your puff pastry sheet.)

Freeze the wheel of brie for 15 minutes before slicing. Place the brie on a flat work surface and slice the brie in half crosswise to form two circles. Place the bottom half of the brie upside down on the puff pastry sheet. Top the cheese with 1 1/2 cups of the cranberry chutney and spread evenly over the brie. Place the other circle of brie, rind side up, on top of the cranberry sauce.

Wrap the pastry up around the sides and over the top of cheese wheel, wrapping completely and pressing the edges of dough together to form a tightly sealed package. Carefully flip the dough-wrapped cheese over, so that the gathered dough is on the bottom. Place the package, seam side down, on a baking sheet sprayed with non-stick cooking spray. The brie can be prepared up to this point and refrigerated for 2 days before baking or frozen for up to 2 months. Be sure to bring the brie to room temperature before baking and thaw completely if frozen.

To bake the brie: Preheat the oven to 375 F. Combine the egg and water and brush the mixture over the top and sides of the pastry. Bake the brie for 30-35 minutes or until golden brown. Let stand 10 minutes before serving. Serve with crackers or crusty French bread slices.

Cream cheese salsa dip

pbandjazz — Tue, 16 Jun 2009 19:30:38 +0000

This is a big hit a parties and is so easy it is embarrassing! I always make a double batch my kids have friends over.

1- 8 oz. package of cream cheese softened

1 cup of shredded cheddar cheese

1 cup of your favorite salsa

Beat the ingredients together until well blended and not too chunky. Refigerate 30 mintues if you have time but it is good right away. Serve with your favorite tortilla chips.

Texas Caviar

colerose — Fri, 12 Jun 2009 21:00:56 +0000

Oh, so yummy!

1 can black eyed peas with jalapenos
1 can pinto beans with jalapenos
1 can black beans
1 can white corn
1 jar pimiento, chopped
1 1/2 c celery, chopped
1 1/2 green peppers, chopped
1 small can jalapeno

Dressing
1 tsp salt
1/2 tsp pepper
1/2 cup olive oil
1 cup sugar
3/4 cup cider vinegar
1 Tblsp water

Mix peas, beans, corn and pimiento and drain well. Add celery, green peppers and can of jalapenos. Boil dressing and pour over beans and veggies in a large bowl. Marinate overnight in refrigerator. Drain well. Serve with chips or as a relish.

Summer salsa

chrissi@tres-hearts — Fri, 12 Jun 2009 16:30:26 +0000

I love to make this salsa in the summer .. It’s SO easy and yummy! Your friends will think you slaved forever making this delightful salsa!

4-5 large, red ripe tomatoes, peeled and seeded

1 garlic clove peeled and crushed

1 -3 whole whole jalapeños, deveined and seeded (Optional to taste)

3 green onions, (use only white part)

1 sweet onion 1/2 chopped finely 1/2 for the blender

1/4 bunch fresh cilantro

salt to taste

1-2 limes

1 can of petite tomato’s ( canned)

In a blender, put your whole tomato’s, 1/2 of a sweet onion, jalapeños, garlic and salt – puree .

Put the tomato mix into a bowl.

Add the diced onion, can of petite tomato’s (drain them) chop or cut up the cilantro very fine. (avoid putting any stem in, will be bitter if it gets in) and squeeze the lime in RIGHT before you serve it. Also, add the green onion right before you serve. ONLY put in the white part of the onion.

I would start with one jalapeño, then add more if you want it more spicy. It’s hit and miss. Salt it more if you want.

Grab your favorite dippin’ chips and enjoy!

Strawberry Salad with Mint and Lavender

Meghan — Thu, 11 Jun 2009 21:47:48 +0000

Another form submission, this time from Ellen Resty: Ingredients: Strawberries, cut in bite size pieces Naval Oranges, sectioned 1 Tbsp. Honey 1 Tbsp Superfine Sugar Finely chopped Mint Lavender Flowers, with a few finely chopped leaves Mix all ingredients together and chill for at least 2 hours. Enjoy! Related posts:Chinese Chicken SaladTomato and Watermelon SaladA Yummy Summer Salad Related posts: