Appetizers/Snacks

Beef Roll Ups

1 can sliced armour dry beef - (about 30 slices-per can)
8 oz cream cheese
2 tsp horseradish
Mix horseradish and cream cheese and put lump of mixture on each slice of beef and roll and chill. No picks needed. Can be made day before.

Curry Dip

1 c. mayonnaise - (only)
1/4 tsp garlic powder
1 tsp tarragon - (white vinegar)
1 tsp curry
1 tsp grated onion
1/2 tsp horseradish
Mix all well and serve with fresh veggies. Can be made day ahead.

Dill Dip

1 1/2 cup sour cream
1 1/2 c Hellmans real mayonnaise
2 T minced onion
2 T parsley flakes
2 T dill weed
Mix well.

Potato Skins

3-4 potatoes
parmesan cheese
3 strips crisp bacon
1/2 stick melted butter
8 oz cheddar cheese
Slice potatoes evenly, arrange on baking stone or sheet. Brush with melted butter. Sprinkle parmesan cheese and cheddar cheese on top.
Crumble bacon and put on top of cheese. Bake at 400 for 20-25 minutes.

Shrimp Dip

5 oz can shrimp - drained and chopped
1 c. sour cream
1/4 c. chili sauce
1 tsp horseradish
Combine all ingredients and mix well. Serve with crackers or chips.

Fresh Fruit Dip

8 oz cream cheese
7 oz marshmallow creme
Combine softened cream cheese and marshmallow creme, mix until well blended.
Serve with fresh fruit and cookies as dippers. Can also be served as a sauce over fresh fruit or shortcake.

Crabmeat Spread

8 oz cream cheese
1 can crab meat
1 bottle seafood cocktail sauce
Spread cream cheese on platter, clean membrane out of crabmeat if any and drain and sprinkle meat over cream cheese and press a little and sprinkle
cocktail sauce over all.

Spinach Dip

1 pkg Knorr Veg soup mix
1 c. mayonnaise
1 c. sour cream
1 can chopped water chestnuts
1    chopped small onion
1 pkg frozen chopped spinach - thaw and squeeze dry
Mix and refrigerate

Corn Chex Party Mix

2 sticks melted butter
3 tsp salt
9 tsp Worcestershire sauce
garlic to taste
2 2/3 c. cheese nips
2 2/3 c. pretzel stix
2 2/3 c. bugels
2 2/3 c. rice chex
2 2/3 c. wheat chex
2 2/3 c. corn chex
2 2/3 c. cheerios
2 c. mixed nuts
Mix together the top four ingredients then add the rest and mix well. Spread in oblong cake pan and bake at 250 for 1 hour. Stir occasionally.

Cucumber Spread

1 large cream cheese, room temperature
2 cucumbers - remove seeds
1 clove garlic
salt and pepper
green food coloring
Finely chop cucumbers or put through food processor. Put on paper toweling to drain. Drain VERY well. Chop garlic. Add salt and pepper and one or two drops food coloring. Mix all very well. Spread over crackers.

Caramel Dip

2 8-oz packages cream cheese
2 c. brown sugar
2 t. vanilla
Mix together softened cream cheese, brown sugar and vanilla. Stir until creamy. Great dip for apples or other fruits.

Crab Rangoon

1/4 lb crab meat
12-16 oz cream cheese
1 tsp A1
1/8 tsp garlic salt
2 egg yolks, beaten
wonton wrappers
Chop and blend all ingredients. Put in wonton wrappers and seal edges with water. Deep fry.

Fast Fruit Salsa

1 can (8 ounces) unsweetened crushed pineapple, drained
1 can (8 ounces) mandarin oranges, drained and chopped
1/4 cup chopped red onion
1 tablespoon minced fresh cilantro
Tortilla chips
In a large bowl, combine the pineapple, oranges, red onion and cilantro. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 1-1/2 cups.

Salmon Cheese Spread

1 package (3 ounces) cream cheese, softened
1 can (7-1/2 ounces) salmon, drained, bones and skin removed
1/3 cup shredded cheddar cheese
1/4 cup sweet pickle relish
Crackers or bread
In a small bowl, combine the cream cheese, salmon, cheddar cheese and pickle relish. Use as a sandwich spread or serve on crackers. Yield: 1 cup.

Diploma Sandwiches

1 loaf (16 ounces) thin white sandwich bread, crusts removed
2 cups prepared ham, tuna or chicken salad
Whole chives or green onion tops
Flatten bread slices with a rolling pin. Spread a rounded tablespoonful of ham salad onto each slice of bread. Gently roll up; tie each with a chive. Yield: 22 sandwiches.

Fried Cheese Ravioli

1 package (9 ounces) refrigerated cheese ravioli
2 eggs
2 cups seasoned bread crumbs
1/2 cup shredded Parmesan cheese
3 teaspoons dried basil
1/2 cup canola oil, divided
Additional shredded Parmesan cheese, optional
1 cup marinara sauce or meatless spaghetti sauce, warmed
Cook ravioli according to package directions; drain and pat dry. In a shallow bowl, lightly beat the eggs. In another shallow bowl, combine the bread crumbs, cheese and basil. Dip ravioli in eggs, then in bread crumb mixture.
In a large skillet or deep-fat fryer, heat 1/4 cup oil over medium heat. Fry ravioli in batches for 30-60 seconds on each side or until golden brown and crispy; drain on paper towels. Halfway through frying, replace the oil; wipe out skillet with paper towels if necessary.
Sprinkle with additional cheese if desired. Serve with marinara sauce. Yield: about 3-1/2 dozen.

Mini Crescent Burgers

1 pound ground beef
1 cup (4 ounces) shredded cheddar cheese
1 envelope onion soup mix
3 tubes (8 ounces each) refrigerated crescent rolls
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in cheese and soup mix; set aside.
Separate crescent dough into triangles; cut each triangle in half lengthwise, forming two triangles. Place 1 tablespoon of the beef mixture along the wide end of each triangle.
Roll up; place pointed side down 2 in. apart on ungreased baking sheets. Bake at 375° for 15 minutes or until golden brown. Yield: 4 dozen.
Mini Crescent Burgers can be assembled up to 2 hours in advance. Cover with plastic wrap and refrigerate until ready to bake.

Egg Dip

2 packages (3 ounces each) cream cheese, softened
1/4 cup milk
2 tablespoons mayonnaise
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
Dash pepper
2 hard-cooked eggs, chopped
1/4 cup minced chives
Sweet pepper pieces or assorted crackers
In a small bowl, beat the cream cheese until smooth. Gradually beat in milk and mayonnaise until blended. Add the mustard, Worcestershire sauce, salt and pepper. Stir in eggs and chives; mix well. Serve with peppers or crackers. Refrigerate leftovers. Yield: 1-1/2 cups. Print this post