Apple to the Core
Appetizers & Entertaining
Warm & Creamy Bacon Dip
Heat oven to 400º. In bowl, combine all ingredients. Place in a 1-quart baking dish. Cover Heat 25 to 30 minutes or until hot. Serve with assorted fresh vegetables, cracker and/or chips. Makes 3 cups.
Variation: Dip may also be placed in a hollowed round sourdough loaf, wrapped in foil and heated in 400º oven for 30 minutes.
Cranberry Delight Spread
In an electric mixer bowl, combine the cream cheese, juice, cinnamon and sugar on medium speed until smooth. Fold in orange zest, pecans and cranberries. Refrigerate. Garnish with a slice of cranberry or zest of orange. Serve with crackers. Makes 1.5 cups spread.
Artichoke & Spinach Dip
Preheat oven to 375º. Mix together artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, Romano cheese and garlic. Cover dish. Bake until heated through and bubbly, about 25 minutes.
Pesto Potato Bites
Cut potatoes in halves and place in pot of boiling water. Reduce heat and simmer until tender, about 15 minutes. Meanwhile, in blender or food processor, combine basil, olive oil, 3 tbl red wine vinegar, 6 tbl pine nuts, 4 tbl Parmesan and garlic. Process until completely blended. Season to taste with salt and pepper. Drain potatoes and cool slightly. With 1/4 tsp measuring spoon, scoop out small amount from cut surface of each potato half to form a shallow cup. Sprinkle with remaining vinegar and toss to coat. Arrange potato halves on serving dish. Fill each with pesto and sprinkle with remaining pine nuts and Parmesan. Serve warm or at room temperature. Makes 36 appetizers.
Quick Artichoke Dip
In a food processor, combine artichoke hearts with marinade, cream cheese spread and tomatoes. Process with on-off pulses until blended and artichokes and tomatoes are finely chopped. Transfer to bowl and stir in parsley and capers. Season to taste with salt and pepper. Serve surrounded with crackers for dipping.
On a large serving tray, layer beans, 1 cup of cheese, sour cream, salsa and remaining cheese. Refrigerate until serving time. Serve as a dip with crackers. Makes 12 servings.
*For a zestier dip - add sliced, pickled jalapeno peppers. Or add 1 cup prepare guacamole between layers of cheddar cheese and sour cream.
The Original Munch Mix
Place cereal, popcorn, pretzels and nuts in a 15x10x1" baking pan. Sprinkle evenly with the salad dressing mix. Mix remaining ingredients, toss with cereal mixture. Bake at 300º for 30 minutes, stirring after 15 minutes. Cool. Makes about 8 cups.
Easy Taco Dip
Combine ingredients in a bowl. Refrigerate for at least 2 hours before serving. Serve with cracker and cut-up vegetables.
Cheese and Olive Spread
Mix all ingredients in a bowl. Refrigerate for at least 2 hours before serving. Serve with Ritz crackers.
Pizza Party Dippers
For a quick and easy party tray, try cutting baked, frozen pizzas into 3x1" stripes for each dipping and service with an assortment of dipping sauces such as Di Giorno Marinara or Kraft Ranch Dressing.
Hidden Valley Ranch Oyster Crackers
Preheat oven to 250º. Combine salad dressing with dill weed and oil. Pour over crackers, stir to coat. Place in oven for 15-20 minutes . Stir gently, halfway through baking.
Preheat oven to 350º. Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives and red peppers. Lightly grease a mini muffin tin and press 1 wrapper in each cup. Brush wrapper with oil. Bake 5 minutes or until golden. Remove from tins, place on baking sheet. Fill with sausage mixture. Bake 5 minutes or until hot and bubbly. Makes 4 to 5 dozen.
Seafood Cocktail Dip
Combine all ingredients; chill 2 hours. Makes 2½ cups dip.
Warm Broccoli and Cheddar Dip
In 1 quart casserole dish, combine vegetable soup mix, sour cream, broccoli and 3/4 cup cheese until smooth. Top with remaining 1/4 cup cheese. Bake at 350º for 30 minutes. Makes about 3 cups dip.
Hot Seafood Spread
Beat cream cheese until smooth, 1 to 2 minutes. Blend in remaining ingredients except almonds and paprika. Spread mixture into a 9" pie plate. Top with almonds and sprinkle with paprika. Baker uncovered at 375º for 20 minutes. Serve with assorted crackers and/or vegetables.
Quick Pizza Dip
Heat oven to 350º. Beat cream cheese and Italian seasoning with electric mixer until well blended. Spread on bottom of 9" pie plate. Top with 1 cup of Mozzarella cheese, 1/2 cup pizza sauce, the other 1 cup Mozzarella cheese and red and green peppers. Bake 15-20 minutes or until mixture is thoroughly heated and cheese is melted. Serve with breadsticks. Makes 10 servings.
Cheesy Pita Pizza Appetizers
Heat oven to 375º. Lightly brush pita bread with Italian dressing; place on cookie sheet. Bake 8-10 minutes or until lightly browned. Top each pizza with cheese and your favorite toppings; drizzle with additional dressing. Bake 1-2 minutes or until cheese begins to melt. Cut into quarter. Makes 8 appetizers.
Freezer Shrimp-Cheese Dip
With electric mixer beat together the softened cream cheese, sherry, milk and mustard. Fold in shrimp and parsley. Turn mixture into a 1-pint freezer container. Seal, label and freeze. About 4 hours before serving, thaw dip at room temperature. Stir to fluff mixture. Serve with vegetable dippers. Makes 1¾ cups.
Mix all ingredients together and spread mixture on a cake place. Pinch edges up like a pizza crust. Refrigerate until needed. At the time of serving, spread the following ingredients on crust:
Use any type of chip or cracker for scooping.
Bacon and Lettuce Stuffed Tomatoes
Cut the top off each tomato. Scoop out pulp and seeds. Salt inside each tomato. Invert tomatoes and drain 15 minutes. In a small bowl, combine the remaining ingredients. Fill each tomato with mixture. Makes 20 appetizers.
Preheat oven to 375º. Combine cooked meat, taco seasoning, cheese and water in a bowl. Arrange crescent triangles in a circle on 13 inch pizza pan with bases overlapping in the center and points to the outside. There should be a 5-inch diameter circle in the center. Scoop meat mixture over crescent rolls. Fold points of triangles over filling and tuck under base at center. Filling will not be completely covered. Bake 20-25 minutes or until golden brown. Chop tomato, onion and olives. Hollow out the green pepper and place in the middle of the taco ring; fill with salsa. Mound lettuce, onions tomatoes around the pepper. Garnish with sour cream. Cut with a pizza cutter. Makes 20 appetizers.
Ham & Cheese Puff
Toss bread, ham and cheese; divide between 2 greased 13x9 inch baking dishes. In a skillet, sauté onion in butter until tender; transfer to a bowl. Add eggs, milk and mustard; mix well. Pour over bread mixture. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 55-65 minutes or until knife inserted near the center comes out clean. Serve immediately. Makes 24-30 servings.
Mix ground beef, onion, cheese, 1/4 tsp salt, garlic salt, and egg white; reserve. Mix flour, egg yolk, water, 1/2 tsp salt and paprika until soft dough forms. Knead on floured surface until dough is elastic, about 2 minutes. Divide dough in half. Roll half in 12 inch square about 1/16 inch thick; cut into 2 inch squares.
Fill each square with scant teaspoon beef mixture. Moisten edges of squares; fold into triangles. Pinch edges together to seal. Repeat with remaining dough. Heat oil (1 inch) to 400 in 10 inch skillet. Fry wrap-ups until golden, about 45 seconds; drain. Serve hot or cold. Makes 6 dozen appetizers.
Mix 2 cans (15 oz) tomato sauce, 1 quart buttermilk and 3 tablespoons lemon juice. Stir in 1/2 teaspoon each dill seed and seasoned salt, and 1/4 teaspoon each garlic salt and onion salt. Server over crushed ice using green onions as swizzle sticks.
Super Iced Chocolate Cappuccino (Punch bowl version)
In a blender container, place syrup and coffee; blend on high speed. Add ice cream; cover and blend until smooth. Make this recipe twice, pouring into a punch bowl after each. Stir in a tray of ice cubes. Serve immediately. About eighteen 6oz servings
Heat oven to 450 degrees. Mix baking mix and butter. Stir in water and sesame seed until dough forms ball. Drop by scant teaspoonfuls into cheese; coat dough with cheese. Place about 1 inch apart on ungreased baking sheet. Bake until golden, 7-10 minutes. Serve warm. Makes about 3 dozen appetizers.
Thaw 1 pkg frozen peaches. Mix thawed peaches. wine, lemon juice and fruit punch concentrate; pour on frozen peaches in chilled punch bowl. Just before serving, stir in ginger ale; garnish with mint sprigs. (To keep punch cold, another package of frozen peaches can be added). About 24 servings (1/2 cup each)
In medium bowl, stir all ingredients until well mixed. Cover; chill 2 hours to blend flavors. Stir before serving. Spoon dip into hollowed-out bread loaf. Serve with bread pieces or crackers. Makes 4 cups.
Stuffed Celery Sticks
Mix all ingredients, except celery. Cut celery in 3 inch pieces. Make sure celery is completely dry before stuffing. Spread one tablespoon in each piece of celery. Cover and refrigerate one hour. Makes about 14 appetizers.
Heat oven to 400 degrees. Heat water and butter to rolling boil. Stir in flour, salt and garlic powder. Stir vigorously over low heat 1 minute or until mixture forms a ball; remove from heat. Beat in eggs until smooth. Stir in cheese and onion. Drop dough by scant teaspoonfuls 1 inch apart onto lightly greased baking sheet. Bake until puffed and golden, 20 to 25 minutes. Make 6 dozen puffs.
Tip-Top puffs: Place pimiento-stuffed olive or 1/2 inch square cheese slice on each puff. Bake as directed.
Filled Puffs: Place salted peanut, 1/2 inch ham cube of half of pimiento-stuffed olive on each puff. Top with enough dough to cover. Bake as directed.
Hot Cheese Puffs
Mix cheese and butter; stir in flour, chives and seasoned salt until blended. Shape into 1-inch ball; place on ungreased baking sheet. Cover and refrigerate up to 48 hours.
30 minutes before serving, heat oven to 400 degrees. Bake until cheese puffs are set and light golden brown, 15-20 minutes. Makes about 3 dozen cheese puffs.
Garlic Cheese Puffs: Substitute 1/4 tsp garlic powder for the seasoned salt.
Onion Cheese Puffs: Substitute 1 tsp onion powder for the chives.
Separate the 8 crescent roll triangles. With rolling pin, roll out each crescent roll triangle slightly on floured board. Cut triangle lengthwise into two triangles. At widest end of triangle place 2 slices of Pepperoni. Top with 1 tbl cheese and roll from wide to narrow end. Place on baking sheet sprayed with on-stick cooking spray. Bake at 400 degrees for 10-15 minutes or until golden brown. Serve with you favorite marinara sauce as a warm dip. Makes 16 appetizers.
Thaw the 2 sheets of pastry dough according to directions. Roll out each piece of dough on a floured board into 10x12 inch rectangle. Place equal amounts of mozzarella, salami slices, olives, parmesan and basil on each sheet, leaving 1 inch border around edge. Roll each sheet starting at the long end, making sure the filling stays inside. Seal long edge with water and pinch together. Cut each pinwheel into half inch slices with a VERY SHARP knife and place on a baking sheet. Bake at 400 degrees for 10-15 minutes, until golden brow. Makes about 32 pieces.
Spicy Stuffed Mushrooms
Remove stems from mushrooms; finely chop enough stems to measure 1/2 cup. Crumble sausage in large skillet; add chopped mushroom stems and onion and cook until sausage is browned, stirring frequently. Drain excess fat; stir in ketchup, bread crumbs and parsley. Fill each mushroom cap with sausage mixture; place in 3-quart baking dish. Bake in preheated 375 degree oven, 12-15 minutes. Makes about 30 stuffed mushrooms.
Broiled Cheese Triangles
Split each pita in half horizontally; brush split side with butter. Cut each pita half into six triangles. Place on baking sheet; bake in preheated 350 degree oven., 6-8 minutes or until they are crisp and golden brown. Meanwhile, combine cheese and remaining ingredients. Spread cheese mixture on pita triangles; place on baking sheet. Boil, 5-6 inches from heat source, 2 to 3 minutes or until cheese is melted. Makes 48 appetizers.