Appetizers

Armadillo Balls

Bite-sized balls of sausage and cheese
flavored dough hiding a surprise slices
of jalapeno pepper

1 pound Cheddar cheese, grated
1 pound pork sausage
2 cups baking mix (like Bisquick)
1 jar (10 oz) jalapeno pepper slices
1 envelope Shake-n-Bake for pork (original)

Preheat the oven to 325 degrees.
In a large bowl mix together the cheese and sausage until well blended. You really need to use your hands to do this well. Add the baking mix and mix well.
Remove about 50 slices of jalapeno pepper from the jar, shake off the liquid and set on paper towels to absorb excess liquid.

To form each Armadillo Ball, take a chunk of the dough mixture about the size of a whole walnut, maybe a little bigger. Pat it into a flat patty. Place a slice of jalapeno pepper in it. Fold up the edges around the pepper and seal well. Roll into a ball between your hands, pressing firmly.

After all the balls have been formed, pour the Shake-n-Bake into a small bowl. Roll the balls in it and place on a cookie sheet, about 1 inch apart.
Bake at 325 for 20 - 25 minutes, until cooked through and golden brown. Drain on paper towels.

These are good served hot, warm or room temperature.
TIP: I found that if you put them in the freezer for about 15 minutes after forming into balls and coating them, they will hold their shape better when you bake them.

Yield: about 50 balls

Submitted by: Autumn

Deviled Eggs

12 hard-cooked eggs
salt
Dry or prepared mustard
Pepper
Mayonnaise

Cut peeled eggs lengthwise into halves. Slip out yolks; mash with fork or for creamier texture, use an electric beater. Mix in salt, mustard, pepper and mayonnaise to your liking, (our family loves a bit of garlic powder mixed in).
Fill whites with egg yolk mixture, heaping it lightly. Sprinkle lightly with Paprika if desired. Arrange eggs on large serving plate. Cover and refrigerate no longer than 24 hours.
Makes 12 servings

Submitted by: Baby Blue

Grilled Garlic Wings and Sauce

1/3 cup olive oil
4 cloves garlic, peeled and minced
1/4 teaspoon red pepper flakes
2 teaspoons onion powder
1/2 teaspoon dried oregano
2 teaspoons salt
2 pounds chicken wings
3/4 cup mayonnaise
1/4 cup parmesan cheese
1/4 cup sour cream
1/2 teaspoon cracked pepper
1/4 cup chopped olives (green or black)

In a blender or food processor, place olive oil, 2 cloves of garlic, red pepper, onion powder, oregano and 1 teaspoon salt. Process until smooth. Rub this mixture all over the chicken wings. Cover, and refrigerate for 2 hours, so that the flavors blend.

While chicken is chilling, prepare the dipping sauce: Crush remaining 2 cloves of garlic. In a small mixing bowl, mix together the garlic, mayonnaise, Parmesan, sour cream, teaspoon of salt, cracked pepper and olives. Cover, and refrigerate until ready to serve.

Heat your grill, and grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side. Serve hot with dipping sauce.

Submitted by: MiloDaCat

Sparkling Fruit Compote

3 medium peaches
2 cups sliced strawberries
2 cups blueberries
2 cups melon balls
3 medium bananas
1 bottle (25.6 oz) pink sparkling catawba grape juice, chilled

Slice peaches into bowl. Top peach slices with strawberries, blueberries
and melon balls. Cover and refrigerate.

Just before serving, slice bananas into fruit mixture. Pour grape juice
on fruit. ~8 to 10 servings~

This is a nice change of pace for the warm summer months~! Can't ever keep enough fruit on hand in this household~!

Submitted by: Autumn

Garlic & Roasted Red Pepper Dip

2 cups sour cream, divided in half
1-7oz jar diced roasted sweet red pepper, drained
1 tsp prepared garlic, or more if desired
1/2 tsp freshly ground black pepper
1/2 tsp salt
1/8 tsp onion powder

In food processor, place half the sour cream, and remaining ingredients.
Process on high speed for 1 minutes, or until smooth, stopping once to scrape down sides. Stir in remaining sour cream and spoon mixture into a bread bowl for serving. Garnish with fresh parsley, if desired. Serve with fresh vegetable, bread, or steamed shrimp.

Broccoli Dip in French Bread Bowl

10-oz pkg. frozen chopped broccoli
1 cup dairy sour cream
1 cup mayonnaise
2 tbsp chopped green onions
2 tbsp chopped fresh parsley
2-oz jar diced pimiento, drained
1/2 tsp dill weed
1/4 tsp salt
1/8 tsp garlic powder
1-lb. loaf French bread

Thaw broccoli; squeeze out excess moisture with paper towel.
Finely chop broccoli. In small bowl, sombine sour cream and mayonnaise; blend well. Stir in broccoli, green onions, parsley, pimiento, dill weed, salt and garlic powder. Refrigerate at least 2 hours to blend flavors.

Heat oven to 350*F. Slice off top crust of French bread; hollow out inside of loaf. cut removed bread into chunks; place chunks on ungreased cookie sheet. Bake at 350*F for 8 to 10 minutes or until lightly toasted. Spoon dip into hollowed out bread loaf. Garnish as desired. Serve with toasted bread chunks, crackers or vegetable dippers. Makes 4 cups.

Bread bowls such as this one are so versatile.
I make my own homemade bread rounds and use them for serving some of WinterBlues' and Ken's favorite stews too~!

Submitted by: Autumn

Mushroom-Garlic Rounds

6 slices white or whole wheat bread
2 TB butter or margarine, melted
10 medium mushrooms, very finely chopped (about 1-1/4 C)
1 TB butter or margarine
1/2 tsp garlic salt
2 TB chopped pimento, drained

Heat oven to 400*. Cut each bread slice into four 1-1/2 inch circles; brush one side of bread circles with 2 TB melted butter. Place buttered sides down on ungreased baking sheet. Bake until bottoms are light brown, about 5 minutes.

Cook and stir mushrooms in 1 TB butter over low heat until mushrooms are brown, about 5 minutes. Stir in garlic salt. Spread about 1/2 tsp mushroom mixture on unbuttered side of each bread circle. Cover and refrigerate up to 24 hours.

**15 minutes before serving, heat oven to 350*. Garnish each round with small piece of pimento. Bake about 4 minutes.
Makes 24 rounds.

You can substitute1 can (8oz) mushroom stems & pieces, drained and finely chopped, for the fresh mushrooms.

Submitted by: AUTUMN

Focaccia Wedges with Grilled Tomato and Eggplant

1 eggplant, cut into 1/4" slices
vegetable or olive oil
1 focaccia flatbread, 9" cut into 2 layers
1/3 cup hummus (chickpea spread)
2 Roma tomatoes, sliced
salt and pepper

Brush eggplant slices with oil and grill over medium heat turning once or twice, until lightly charred and soft. Spread hummus evenly over cut surfaces of focaccia.
On bottom half of focaccia, layer half of tomato slices: season with salt and pepper to taste .Top with remaining focaccia half, hummus side down.
Cut into 4 wedges and serve warm. Serves 4

Submitted by: MilodaCat

Pepperoni Bites

1 cup shredded mozzarella cheese
1/2 cup chopped pepperoni
1/2 cup pizza sauce
2 pkgs (10 each) refrigerated biscuits
1 Tbsp milk
1/4 grated Parmesan cheese

Preheat oven to 350 degrees
For filling, in a bowl combine mozzarella cheese, pepperoni, and sauce. Set aside.

Separate biscuits. Flatten biscuits to 3-inch circles. Place about 1 rounded teaspoon filling in the center of each circle. Bring edges of dough together. Pinch to seal.

Place seam side down on greased baking sheets. Brush with milk. Sprinkle with Parmesan cheese. Bake in 350 degree oven for 12-15 minutes or until golden brown. Serve warm.
Makes 20

Submitted By: MIDNIGHT_MOON

Potato Skins with Bacon & Cheese

3 med to lrg Russet potatoes
5 bacon slices
1-1/4 c grated sharp cheddar cheese
1-1/4 grated Monteray Jack cheese
1 tsp cayenne pepper
3/4 c chopped green onions
Sour Cream

Preheat oven to 425'. Scrub potatoes and pat dry. Rub with oil and place potatoes on baking sheet. Bake til potatoes are tender about 1 hr. Cool. Keep oven hot, cut each potato length wise into quarters. Scoop out centers, leaving 1/2" thick layer of cooked potato on skins. Oil baking sheet. Place potatoes, skin side down on sheet about 1" apart. Sprinkle with salt & pepper.

Cook bacon in skillet til brown & crisp. Drain. Chop bacon. Transfer to bowl. Add cheeses, parsley, cayenne. Stir to blend. Sprinkle cheese mixture atop skins.

Bake until skins are crisp and cheese mixture melts, about 25 minutes.
Transfer to platter and sprinkle with green onions and a dallop of sour cream. Serve.

Submitted By: DKityKat

Ham & Cheese Rollups

2 bunches of green onions
package of sliced ham.(thicker slices)
package of cream cheese (softened)

Clean up the bunches of green onion, slice halve the green part off.
Take slice of ham, lay it flat, spread about a tsp of softened cream cheese over it.
Lay the green onion on it and roll it up and put on your serving tray.

These are an easy and tasty appetizer! Use the thicker ham it's easier too spread the cream cheese onto. My family luvs them!

Submitted By DreaminSis

Bruschetta

1 can (14-1/2 oz) Italian Recipe Stewed Tomatoes
1 to 2 cloves garlic, crushed
2 Tbsp. chopped fresh basil or 1/2 tsp. dried basil
1 baquette (6 inches) French Bread, cut into 1/2 inch slices
1 Tbsp olive oil

Drain tomatoes, reserving liquid.
In small saucepan, boil reserved liquid with garlic, 5 to 6 minutes, sitrring occasionally. Remove from heat. Chop tomatoes; combine with garlic mixture and basil. Brush bread with oil. Broil until golden. Top with tomato mixture; serve immediately. Garnish with fresh basil leaves, if desired~~>(I highly recommend the fresh leaves!)

Submitted By: AUTUMN

Spinach Dip

2 cups plain yogurt
1-10oz frozen chopped spinach
1/3 cup onion, diced
2 Tbsp mayonaise
1 pkg instant vegetable soup mix
~~assorted veggies for dipping~~

Mix and chill at least 3 hours

Shrimp and Rice

1/4 cup olive oil
1/4 cup wine vinegar (or less)
1/2 tsp salt
1/2 tsp pepper
2 Tbsp onion, diced
1/2 tsp garlic powder
1/4 tsp tarragon
3 tsp capers
2 pounds shrimp, cooked
and shelled

Beat together oil, vinegar, salt, pepper, onion, garlic and tarragon. Pour over capers and shrimp. Marinate in refrigerator at least 3 hours or overnight. Lightly mix in Rice Serve on lettuce leaves and garnish with black olives, cucumbers and tomatoes. Serves 8-10

A wonderful recipe from family in Naples!
~Grandma Cote's Old Word Recipes~
Submitted By: AUTUMN

Herbed Spinach Cheese Ball

1-8oz cream cheese, softened
1/2 cup garlic herb cheese spread
2 Tbsp finely diced green onion
2 tsp worcestershire sauce
1/8 tsp red pepper powder
1-10oz frozen spinach, thawed
and drained
2 Tbsp toasted sesame seeds

Blend cream cheese and herb cheese spread. Stir in onion, worcestershire sauce and red pepper. Mix in spinach til combined. Shape into 4" ball. Wrap with plastic. Chill at least 2 hours. Serve with Crackers of your choice.

Hot Crab Dip

1 cup mushrooms, chopped
3/4 cup orange juice
1-14 oz can artichoke hearts, drained
and chopped
2/3 cup mayonaise
1/3 cup parmesan
1/4 cup Pimientos, diced
1-6 oz can lump crabmeat,
drained, flaked and
cartilage removed

Cook mushrooms til tender, in margarine. Remove from heat. Add orange juice, artichoke, mayonaise, onion, parmesan and pimiento. Fold in crab. Transfer to 1-quart casserole. Bake uncovered at 400* for 20-25 minutes or until bubbly. Cool 5 minutes, stir before serving. Serve warm with pita chips, veggie sticks or assorted crackers.
Makes 3-1/2 cups (12 servings)

Chili Cheese Dip

For 4-6 wervings you need:
3/4 cup onion, finely chopped
1 clove garlic, minced or pressed
1 Tbsp butter or margarine
1 can (14-1/2 oz) whole, peeled
tomatoes, drained
1 can (4 oz) whole green chili peppers
1/8 to 1/4 tsp cayenne pepper
12 oz mild Cheddar cheese, grated
~~Tortilla or corn chips, for dipping

Saute onion and garlic in butter until soft. Chop tomatoes. Add onion mixture in skillet. Simmer until liquid evaporates. Cut chilies in half crosswise, slice into 1/4 inch strips. Add to cooked mixture.
Stir in cayenne pepper and cheese. Cook over low heat, stirring constantly, until cheese is just melted. Do not let cheese boil.
Serve in a pot on a warming tray or over a candle warmer.
Serve with tortilla or corn chips

Egg Rolls

1 pound ground pork (& shrimp optional)
1 large garlic clove, minced
1 large carrot, shredded
1 bunch scallions, sliced
1 stalk celery, diced
1 small head cabbage, shredded
1 large handful bean sprouts, cut up
1/4 pound mushrooms, diced

Sauce
1/2 cup chicken broth
1/4 cup dry sherry
1/4 cup oyster sauce
1 Tbsp cornstarch
1/4 cup soy sauce
2-3 tsp sugar, or to taste

Mix sauce ingredients. Heat and stir til thickened.

Sautee' pork and garlic. Remove from pan, drain.
Heat butter in pan, sautee' carrots 3-5 minutes.
Add celery, onion, cabbage and mushrooms, saute 5 minutes or until veggies are tender.

Add pork to veggies. Add sauce and cook til heated thru, let mixture cool.

Roll mixture in wonton wrappers or egg roll wrappers. Seal wrapper with egg white and water.

Freeze after wrapping, individually, then put in bags.
Cook in heated oil til golden brown.

Submitted By: DKITYKAT

Shrimp~Cheese Spread

Place 3 packages (8oz each) cream cheese on serving tray. Pour 1/2 cup shrimp cocktail sauce on each block of cheese. Top each block with 1 can (4-1/2 oz) deveined tiny shrimp, rinsed and drained.
Serve with crackers.
Makes 18-20 servings (Unless you're serving my Dad~! Then you'll need More!)

Submitted by: WinterBlue

Vidalia Onion Dip

2 C mayo
1 pkg Italian cheese crumbles
1 lrg Vidalia or Walla Walla onion, coarsely chopped (about 2 cups

Heat oven to 375. Mix all ingredients until well blended. Spread into 8 inch square pan. Bake
30 minutes or until golden brown. Cool slightly. Serve with crackers.