Place the following foods on an elegant serving platter:
cubes of different types of cheeses, spicy hot cocktail weiners, large stuffed black olives, large stuffed green olives, assorted pickled vegetables and hot peppers, and smoked oysters. Finger feed each other to make it very erotic.
FRUIT AND CHEESE PLATTER
Make a colorful platter of your favorite fresh fruits, such as strawberries, blueberries, blackberries, raspberries, pineapple chunks, red and green seedless grapes, dates, figs, mangoes, papaya, kiwifruit, watermelon, cantalope, or honeydew. In the center place a dish of melted chocolate, sherbert, or some cottage cheese. Include at least three of your favorite cheeses on the platter with an assortment of crackers. Spoon feed and hand feed each other for added eroticism.
PASSIONFRUIT SHRIMP HEARTS
For each appetizer use two large cooked shrimp, one-half peeled avocado, one lettuce leaf, and two sizes of heart-shaped cookie cutters. Cut the avocado into a heart shape with a cookie cutter. Cut one lettuce leaf into a larger heart shape and place on a pretty appetizer plate. Place the two shrimp facing each other with tails overlapping so they look like a heart set over the avocado-shaped heart. Place a teaspoonful of Passionfruit Jelly over all this, and serve. This recipe is one you can create all kinds of varieties. You can find Passionfruit Jelly at NUTS ONLINE.
HOT 'N' SPICY ASPARAGUS ROLLS
Spread pepper jelly on slices of honey ham and place a cooked asparagus spear on the ham and roll it up like a jelly roll, leaving the tip of the asparagus exposed outside the edge of the rollup. Secure with a toothpick and a stuffed olive.
HAM 'N' OYSTERS APPETIZERS
Take sliced sandwich ham and spread horseradish over each slice. Each slice should do two oysters. Drain and rinse one can whole oysters. Wrap one oyster in a piece of ham and secure it with a toothpick. Serve with a dish of hot melted butter for dipping.
HOT WINGS
2 lbs. chicken wings
1 tsp. cayenne
2 tsp. cumin
1 Tbsp. Splenda
1 Tbsp. turmeric
1 tsp. wine vinegar
3 Tbsp. soy sauce
1/2 cup Key Lime juice
4 cloves minced garlic
1 Tbsp. minced gingerroot
Make a marinade and marinate the chicken wings in it for 4 hours. Grill them until done. Serve. Discard the marinade.
EMERIL'S HOT WINGS
2-1/2 lbs. chicken wings, tips removed and cut in half at joint, rinsed and wiped dry
1/2 cup red hot pepper sauce
1 tsp. black pepper
1/2 tsp. salt
6 cups vegetable oil, for frying
1-1/2 cups flour
2 Tbsp. plus 1 tsp. Creole Seasoning, recipe included
Blue Cheese Dipping Sauce, recipe included
In a large glass bowl combine the chicken, hot sauce, pepper, and salt, and toss well to combine everything. Cover the chicken with plastic wrap, refrigerate, and let marinate, for 3 hours.
In a heavy skillet, heat the oil to 360 degrees.
In a large mixing bowl, combine the flour and 2 tablespoons Essence. Remove the chicken from the marinade and add to the flour 1 at a time, tossing to coat evenly.
Add the chicken wings divided into two batches to the hot oil and cook, turning occasionally, until brown on all sides and cooked through, about 8 minutes. Remove the chicken wings from the hot oil with a slotted spoon and drain on paper towels.
Sprinkle with the remaining Creole Seasoning and serve immediately with Blue Cheese Dipping Sauce.
Emeril's Creole Seasoning:
2-1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried oregano
1 Tbsp. dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Makes about 2/3 cup Creole Seasoning.
Blue Cheese Dipping Sauce:
1/2 cup sour cream
1/4 cup heavy cream
8 oz. blue cheese
1 tsp. hot red pepper sauce
1/2 tsp. Worcestershire sauce
1/2 tsp. salt
Place all the ingredients in a blender on high speed until smooth, about 2 minutes. Pour into a decorative bowl and serve with the Hot Wings.
AVOCADO ROLLUPS
Mix 1 minced clove of garlic, 2 sliced avocadoes, 2 diced tomatoes, 2 Tbsp. lemon juice, 1 tsp. chili powder, and 2 Tbsp. diced red onion. Spread this mixture on slices of crustless bread, and roll it up like a jelly roll. Slice each rollup in half diagonally, or you can make several small slices of each one, or serve them whole.
For a quick sandwich, spread guacamole on two slices of wheat bread and top with Oscar Meyer shaved Deli roast beef. You won't believe how delicious this is until you try it!
STUFFED MUSHROOMS
Buy the Portabello mushroom caps and clean them. Stuff them with a mixture of any of the following and place on a sprayed baking sheet and bake at 350 degrees for 15 minutes. Serve warm.
Grated cheese, Parmesan cheese, stuffing mix, bacon bits, onion powder, garlic powder, crabmeat, or smoked oysters.
BACON-CHEESE APPETIZERS
8 oz. finely shredded cheese
1/2 cup real mayonnaise
3 Tbsp. finely diced red onion
12 slices cooked and crumbled bacon
60 Triscuit Thin Crisps Crackers
Mix all ingredients except crackers until well blended. Place crackers on cookie sheet. Top each cracker with about 1 tsp. cheese mixture. Broil 2 minutes until cheese is melted. Garnish with finely diced red and green bell peppers.
BRUSCHETTA
Slice a baguette into thin diagonal slices. Top with slice of whole mozzarella cheese. Place under the broiler for a couple minutes so cheese can melt. Slice some tomatoes thin. Sprinkle on some basil, salt, and pepper. Top each piece of toast with a slice of tomato with basil. Serve.
You can substitute Swiss or Brie for the cheese and baby spinach leaves for the basil if you want a variety. This recipe is so wonderful it can serve as a quick meal.
MELON AND PROSCUITTO WRAPS
Cut cantalope and honeydew melons into bite-size chunks and wrap each in a strip of Proscuitto (Italian Ham). Secure with a toothpick. If you can't find Proscuitto, buy some honey ham in slices and use strips of that.
You could also use a strip of your favorite cheese wrapped around it as a variation.
PINEAPPLE AND CHEESE WRAPS
Use drained pineapple chunks and strips of your favorite sliced cheese. Wrap the strips of cheese around each piece of pineapple and secure it with a toothpick.
BLACK OLIVE AND CREAM CHEESE CANAPES
Use the bought phyllo tart shells. Into each of the 15 shells place some cream cheese. Top with a black olive stuffed with slivers of almonds. Place under the broiler for a couple minutes just before serving to melt the cheese then serve.
Another version of this is to use red seedless grapes instead of black olives.
MINI QUICHES
Use the purchased Athens phyllo tart shells. Fill each with the following mixture:
Mix 3 eggs, 1/2 cup heavy cream, 1/2 cup any cooked diced meat, poultry, or seafood you choose, 2 tsp. chopped onions, 1 tsp. minced garlic, 1 tsp. paprika. You could also add 1/2 cup any diced vegetables you choose. Bake at 350 degrees for 15 minutes or until set.
Other variations could include chopped mushrooms, or chopped spinach. Serve hot.
MINI MUSHROOM QUICHES
2 pkg. Athens phyllo tart shells
1 large portabello mushroom
8 oz. button mushrooms
2 Tbsp. butter
1 Tbsp. olive oil
1/2 cup whipping cream
2 eggs
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 cup shredded cheese
Pre-heat oven to 350 degrees.
Defrost Athens phyllo tart shells.
Wipe mushrooms with damp cloth and finely chop. Place butter and olive oil in a medium skillet and cook mushrooms over medium heat until all liquid has evaporated and mushrooms are brown and tender. Divide mushrooms evenly among tart shells. In small bowl, combine eggs, cream, salt and cayenne pepper and beat well. Pour egg mixture evenly over all the mushrooms. Sprinkle each with grated cheese.
Bake at 350 degrees for 15 minutes until centers are set. Serve warm. Makes 30.
OLIVE TAPENADE
1 clove garlic, chopped
1-3/4 cups whole, pitted olives (kalamata, ripe, green, black)
1 anchovy fillet, rinsed
2 Tbsp. capers
1/4 tsp. dried thyme
1/4 tsp. dried rosemary
3 Tbsp. lemon juice
5 Tbsp. extra virgin olive oil
Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in a blender or food processor. Slowly add the olive oil to the mixture while blending or processing. Blend until a paste is formed. The texture can be made as smooth or as chunky as you like. You can omit any of the ingredients you don't like except the olives. Store in the refrigerator. Serve with crackers or toasted sliced French bread.
CRAB PINE NUT STUFFED PORTABELLOS
Buy the larger Portabello mushrooms for this. Pull off the stems and use the cap of the mushroom for stuffing it with the following:
Chop up the stems of the mushrooms, add 2 Tbsp. melted butter, 1 cup breadcrumbs, 1 pkg. pine nuts, 1 can crabmeat (drained), 1 tsp. each garlic and onion powders, paprika, and Old Bay Seasoning, and 1 cup shredded cheese. Stuff each mushroom cap and place on a baking sheet and bake at 400 degrees for 15 minutes. Serve.
SPICED NUTS
3/4 cup each walnut halves, pecan halves
2 Tbsp. butter
1/2 tsp. each ginger, curry powder
1/4 tsp. cayenne
1 Tbsp. honey
2 Tbsp. light brown sugar
Cook all in a skillet for 6 minutes. Then spread out on a baking sheet covered with paper towels to drain. Season with salt. Serve.
CLEOPATRA'S STUFFED CARAMEL WALNUTS
Mix some almond paste with some orange extract. Spread this between two walnut halves. Melt some caramel candies with 2 Tbsp. water in the microwave and stir until smooth. Dip each whole walnut in the melted caramel and place on waxed paper to harden.
It is said this delicacy was fed by Cleopatra to her lovers to give them energy.
YIN-YANG SHRIMP
Brown 6 oz. round button mushrooms in 4 Tbsp. sesame seed oil. Add 1 lb. cleaned and deveined shrimp and 2 Tbsp. sesame seeds. Cook for three minutes while stirring. Add 2 tsp. parsley, 3 Tbsp. lemon juice, and 1 tsp. crushed garlic. Serve hot.
STUFFED PEPPERONCINI CANAPES
Mix 4 oz. cream cheese, 2 oz. smoked salmon diced, 1 Tbsp. minced onions, squeezed juice of 1 lemon, 1 Tbsp. dillweed, and salt and pepper to taste.
Drain and deseed a jar of hot small peppers, slicing off the stem. Fill each hot pepper with the cream cheese mixture. Garnish tops with paprika.
Chill until time to serve.
CRABMEAT DIP
8 ounces crabmeat
2 Tbsp. minced onions
1 pkg. cream cheese, softened
1 Tbsp. mayonnaise
1 Tbsp. lemon juice
1/4 tsp. hot sauce
1/4 tsp. worcestershire
salt and pepper to taste
Combine crabmeat and onions in a bowl; and set aside. Combine remaining ingredients. Combine both mixtures. Cover bowl and chill overnite. Serve with assorted crackers.
CRAB PUFFS
1 cup flour
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. onion powder
1 Tbsp. Old Bay Seasoning
1 egg
1/2 cup milk
1 can crabmeat, drained
Mix all together and drop by teaspoonsful into hot oil. Fry until golden brown and drain on paper towels. Serve hot.
MANGIAMI (Eat Me)
Cut out four slices of bread with a heart shaped cookie cutter. Melt 4 slices Swiss cheese with 4 drops hot sauce and 1 Tbsp. milk in microwave. Spread this mixture all over the 4 slices of bread and lay two of them on a salad plate. Place a steamed asparagus spear diagonally with the spears point facing upwards over each heart and serve two to each person.
MUFFALATTA OLIVE SPREAD
Mix chopped black olives, green olives, celery, onions, garlic, and carrots. Add olive oil, balsamic vinegar, Italian seasoning, salt and pepper to taste. Put in a covered bowl and let this marinate overnight in refrigerator so flavors can blend. To serve use an assortment of crackers or sliced breads, sliced pepperoni, sliced ham, and sliced provolone cheese. Place the bowl of olive spread in the middle and serve as a meal.
PEPPER JELLY APPETIZERS
Use Club Crackers. Spread softened cream cheese over each cracker. Top with pepper jelly. Serve.
To make PEPPER JELLY, take one jar apple jelly and add 2 Tbsp. red pepper flakes, and 2 Tbsp. cayenne pepper. Mix well. You can add more or less heat to suit your tastes. It does not need cooking. However, the flavors do need to blend, so I advise you to make this a few days ahead of time to serve it. Keep it in the refrigerator.
POTSTICKERS
12 oz. minced chicken, pork or shrimp
6 oz. Chinese vegetables (bok choy or snow pea sprouts, along with a smaller amount of chives or coriander for additional taste)
1 package dumpling pastry
1/4 tsp. salt
1/4 tsp. chicken boullion
1/2 tsp. sugar
pinch white pepper
a few drops of sesame oil
1/2 tsp. cornstarch
Defrost dumpling pastry. Sauté vegetables until just wilted. Drain and coarsely chop. (The reason for pre-cooking the vegetables is that uncooked veggies will shrink inside the dumpling during cooking, and the result will be a loose-fitting, unattractive potsticker). Mix meat with seasonings. Add to chopped vegetables. Put a generous tablespoon of filling onto a sheet of pastry. Make into traditional dumpling by closing up filling inside the dough, or use a press and make two pieces into one dumpling. You can seal edges with some beaten egg and press tightly on seams. Steam dumplings in steamers on high for 8 minutes, after water has come to a boil. For a dipping sauce, use either Chinese or balsamic vinegar with ginger shreds. Soy sauce is also good.
POTSTICKERS
1 lb. ground pork
1/2 cup mushrooms, minced
1/2 cup water chestnuts, minced
2 Tablespoons scallions, minced
1/2 cup green onions, finely minced
2 Tablespoons gingerroot, minced
10 Tablespoons soy sauce
3 Tablespoons Splenda
3 Tablespoons cornstarch
1 Tablespoon cold water
2 teaspoons sesame oil
2 Tablespoons rice wine vinegar
3/4 cup fresh orange juice
Place ground pork in bowl of a food processor with metal blade. Pulse until pork is ground to a paste. Mix pork, scallions, green onions, gingerroot, mushrooms, water chestnuts, 2 Tablespoons soy sauce, 2 teaspoons Splenda, and 2 tablespoons cornstarch in a large bowl until well combined.
Use moistened hands to shape mixture into 1-inch balls. Place balls inside crescent or triangular shaped wonton wrappers and close the edges with water. Crimp the edges with a fork to seal them securely.
In a bowl combine remaining 8 Tablespoons soy sauce, 2 Tablespoons Splenda, sesame oil, rice wine vinegar, and orange juice, then add mixture to a skillet. Bring mixture to a boil over medium heat. Carefully, add the potstickers to the hot liquid, then cook them covered in the skillet for eight minutes. Add the remaining cornstarch mixed and dissolved into the cold water, and continue to cook until sauce thickens. Serve hot.
SMOKED SALMON AND CREAM CHEESE APPETIZERS
Use a package of thinly sliced smoked salmon and spread cream cheese over each slice. Sprinkle chopped dill over the cream cheese. Roll each slice up. Chill. Then cut each one into bite sized pieces. You can secure the ends with a toothpick if necessary.
SMOKED SALMON-PECAN DIP
Chop 6 oz. smoked salmon, or use 1 can boneless, skinless salmon with 2 tsp. smoke flavoring, and 1 Tbsp. lemon juice. Add 8 oz. cream cheese, 1/2 cup chopped pecans, and 3 Tbsp. dillweed. Mix well. Serve with assorted crackers.
SWEDISH MEATBALLS
1-1/2 cups soft bread crumbs
1 Tablespoon dehydrated minced onions
1-1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
3/4 cup milk
2 lbs. ground chuck
2 Tbsp. butter
2 Tbsp. oil
2 Tbsp. flour
10-1/2 oz. can Campbell's beef broth
1 cup heavy cream
Process 4 slices loaf bread in a food processor until it becomes bread crumbs. Combine bread crumbs, onions, salt, pepper, nutmeg, and 3/4 cup milk in a large bowl. Let milk soak into crumbs for a few minutes. Stir in ground chuck until blended. Form balls about 1 to 1-1/2 inches in diameter. Brown meatballs in the butter and oil in a large skillet. Remove with a slotted spoon to a 2-1/2-quart baking dish. Drain off all but 2 Tbsp. of drippings. Stir flour into drippings. Cook, stirring constantly, until bubbly. Stir in beef broth and heavy cream. Continue cooking, while stirring constantly, until sauce thickens and boils for one minute. Pour sauce over Swedish meatballs in baking dish. Bake at 325 degrees for 30 minutes.
EASY SWEDISH MEATBALLS
Buy Frozen Meatballs and a jar of brown gravy. Heat the brown gravy in a saucepan. Add 1/2 tsp. each cardamom and onion powder, and 1/4 tsp. cinnamon. Add 2 Tbsp. dehydrated onions. Stir in 1/2 cup sour cream. Add the meatballs and cook over low heat until all are heated through.
BRUNCH SANDWICHES
Scramble 4 beaten eggs with 2 Tbsp. Half 'n' Half milk and fry them in a skillet with a little bit of butter until done. Add 1 pkg. Oscar Meyer cooked bacon bits, 1/2 cup shredded mozzarella cheese, salt and pepper to taste, and 1 Tbsp. diced red onion. Toast 8 slices bread in your toaster and divide the cooked eggs mixture evenly between them to make four sandwiches. Absolutely delicious!
For a romantic brunch cut out your bread with a heart cookie cutter before toasting it. Serve two small heart sandwiches on a plate, one slightly above the other to the right, per person with a long stalk of cooked asparagus placed over both hearts like an arrow. Garnish each plate with two whole strawberries.
For a card party, cut out the bread in shapes of diamonds, clubs, spades, and clubs.
For sports gatherings to watch a game, cut the bread out with oval or round cookie cutters before toasting.
For kids, cut the bread into animal shapes or shapes of something they like before toasting.
I even found a Mickey Mouse bread stamper that says Happy Birthday on it that you could impress on the bread before toasting for someone's birthday brunch. Remember the smaller your bread slices the more bread you will have to toast.
TEA SANDWICHES
Use your imagination and create fillings that you know you both already enjoy, just add some spices to them that are compatible flavors.
Old Bay Seasoning goes well with just about anything, especially seafood.
Here are some filling suggestions:
Dillweed, lemon, and tarragon goes well with salmon.
Cream cheese can be mixed with just about anything, you can add food coloring to make special colors.
Use guacamole dip, use pimento cheese, chicken salad, tuna or salmon salad, crabmeat salad, shrimp dip, ham salad, egg salad, ham and cheese, any sandwich meats or cheese you enjoy, sliced cucumbers, sliced tomatoes, sliced mozzarella, fresh basil leaves, watercress, baby spinach, crushed pineapple mixed with chopped pecans and cream cheese, or sliced onions with mayo and mustard.
To make the tea sandwiches, cut the crusts off the bread and slice the bread into 3 equal pieces, 4 equal squares, 2 halves, or 4 triangles by cutting them into a large X shape. Or you can use your cookie or biscuit cutters to make fancy shaped tea sandwiches.
After you make them put them on a platter and cover them with plastic wrap in the refrigerator until time to be served. To keep sandwiches from getting soggy, as with tomatoes or cucumbers, coat the slices of bread with cream cheese or butter before adding vegetable slice.
ROASTED RED PEPPER SPREAD
8 oz. cream cheese
1 Tbsp. milk
1 jar roasted red peppers, drained and chopped
1/2 cup chopped pecans
1/2 tsp. vanilla
salt and pepper to taste
1 fresh baguette, sliced into rounds
small sprigs of fresh parsley for garnish
sliced red bell pepper strips for garnish
Blend the cream cheese with the milk. Add the chopped roasted red peppers, chopped pecans, vanilla, salt and pepper to taste, mixing well. Spread the mixture onto the sliced bread, then garnish each appetizer with a red bell pepper strip and a small sprig of parsley.
ARTICHOKE DIP
2 jars artichoke hearts, drained and rinsed
1 cup finely chopped onions
2 cloves garlic, minced
8 oz. cream cheese
8 slices cooked crumbled bacon
Puree in blender until smooth. Serve with crackers.
ASPARAGUS DIP
1 can asparagus, drained
1 chopped tomato
2 Tbsp. chopped onion
2 Tbsp. lemon juice
1 clove garlic, minced
1 tsp. cumin
1 tsp. chili powder
1/2 tsp. salt
dash hot sauce
1/2 cup plain yogurt or sour cream
Puree in blender until smooth. Serve with crackers or tortilla chips.
BABAGANOUJ (Eggplant Dip)
2 eggplants
2 cloves garlic, minced
juice of 1 lemon
2 Tbsp. olive oil
1/4 cup mayonnaise
salt and pepper to taste
Bake eggplants at 400 degrees for 45 minutes. Scoop out flesh when cool. Mix all ingredients
until smooth. Serve with pita chips.
BRIE WITH APRICOTS
1 baguette sliced thin
1/2 lb. Brie cheese, sliced
1/4 cup hazelnut syrup
1/8 cup extra virgin olive oil
1/4 cup chopped dried apricots
Brush each sliced baguette with the olive oil. Place the cheese on sliced baguettes. Drizzle syrup over cheese. Sprinkle with chopped apricots. Bake in 400 degree oven until cheese melts. Serve warm.
BAKED CRANBERRY BRIE
1/4 cup melted butter
4 sheets phyllo dough
8 oz. round Brie cheese
3 Tbsp. cranberry sauce
Brush tops of each sheet of phyllo dough with melted butter. Layer each sheet on top of the other one. Place the Brie in the center of the last sheet of phyllo after brushing it with butter. Top the Brie with the cranberry sauce. Close the phyllo up around the Brie. Brush with butter. Bake at 400 degrees for 20 minutes. Cut into slices or triangles and serve hot.
BAKED BRIE
Preheat oven to 325 degrees.
Melt 2 Tbsp. butter and saute 1/2 cup sliced almonds or pecans. Place 1 lb. Brie into center of a buttered baking dish. Cover with 1/4 cup light brown sugar. Over this add the toasted buttered nuts. Bake 15 minutes until the Brie is melted. Serve hot with crackers as an appetizer. Serves 12.
BRIE-CRANBERRY TARTS
15 phyllo dough tiny tart shells
1/3 cup cranberry sauce
15 cubes Brie cheese
15 pecan halves
Preheat oven to 400 degrees. Place shells on a baking sheet. Spoon 1/2 tsp. cranberry sauce into each shell. Top with a cube of Brie, then a pecan half. Bake 5 minutes. Serve hot.
For variety, try using red or green seedless grapes instead of pecan halves.
CHEESEBURGER BITES
1 package pre-cooked Athen 15 mini tart shells
1 pound cooked, drained ground meat
1 tsp. onion powder
1/2 cup dill pickle relish
2 Tbsp. ketchup
1 Tbsp. Dijon mustard
2 cups shredded cheddar cheese
Mix the ground cooked meat with the onion powder, dill pickle relish, ketchup, mustard, and shredded cheese. Fill the mini pre-cooked tart shells with this mixture. Serve with everything heated through.
BLOOMING ONION
Mix 1/3 cup cornstarch, 1-1/2 cups Seasoned Flour Mix, 2 tsp. minced garlic, 2 tsp. paprika, 1 tsp. salt and pepper each, and 24 oz. beer or milk until its a smooth, thick batter.
Peel 4 large Vidalia sweet onions. Cut off about 3/4 inch of the top of the onion. Using a blooming onion slicer cut it down to 1/4 inch from the bottom of the onion. Take out the center core. You can use an apple corer/slicer if you dont have a blooming onion slicer. If you have neither, then slice the onions into 16 equal wedges, stopping 1/4 inch before you go thru the onion. Dip the whole onion in more of the Seasoned Flour Mix. Shake off any excess but make sure all of it is coated well by separating the petals. Dip the whole onion in the mixed batter and lay it gently in 400 degree hot oil deep fryer. Fry it for 1-1/2 minutes then flip it over and fry another 1-1/2 minutes. Drain on paper towels and serve with Bloomin Onion Dip. Each person gets one whole onion as an appetizer.
BLOOMING ONION SEASONED FLOUR MIX
Mix 2 cups flour, 4 tsp. paprika, 2 tsp. garlic powder, 1/2 tsp. pepper, and 1/4 tsp. cayenne.
Label, put in a covered jar and use in Bloomin Onion recipe.
BLOOMING ONION DIP
Mix 1 pint mayonnaise, 1 pint sour cream, 1/2 cup chili sauce, and 1/2 Tbsp. cayenne until smooth and creamy. Serve with Bloomin Onions.
BOLLAS (pronounced Boyas)
No specific amounts, just make to suit your taste.
clean black eyed peas
salt
crushed garlic
Tabasco sauce, Jalapeno sauce, or hot pepper sauce
Soak the dried black eyed peas overnight, and in the morning remove the skins from the peas. Puree the skinned peas and the garlic in the blender. Add the salt and hot sauce, and beat until it is the consistency of a cake batter. Then drop batter from a small melon scoop (or form small beads by hand) into 375 degree heated vegetable oil. Use as an appetizer, eat them just because they taste so good, or serve with a meal as a side dish.
CHEESE BALLS
3/4 cup butter
1/4 tsp. dry mustard
1/2 tsp. cayenne
1-1/2 cups grated cheese
1-1/4 cups flour
2 tsp. baking powder
1/2 cup chopped nuts
Mix to a dough-like consistency. Form balls about the size of a quarter. Place on a cookie sheet and bake at 350 degrees for 20 minutes. Serve hot.
CHEESE FONDUE APPETIZER
In a saucepan mix 2 cups milk, 1 Tbsp. worcestershire, 2 tsp. dry mustard, 1 clove minced garlic, 3 Tbsp. flour, and 6 cups grated cheese over low heat until thick and smooth while stirring constantly. Place in a fondue pot and serve hot with cubes of French or Sourdough bread or chunks of fresh vegetables. Just about anything goes with cheese!
CHEESE BALL
Mix 8 oz. cream cheese, 1/2 cup finely chopped onion, 1 Tbsp. Lawreys Seasoning Salt, 1 tsp. garlic powder, 1 cup grated cheese until smooth. Shape into a ball and roll it in 1 cup crushed nuts to coat it. Cover with plastic and chill until served. Serve with crackers
CHEESE STRAWS
Preheat oven to 450 degrees. Mix 4 oz. butter, 1 cup plain flour, 1/4 tsp. salt together until it looks like breadcrumbs. Mix in 1 egg and 1/2 cup grated cheese to form a soft dough. Roll out into a 7 X 10 rectangle. Sprinkle Kraft Parmesan cheese that comes in the can over the surface of the dough. Cut the dough into 24 strips. Place each strip on a buttered baking sheet and bake ten minutes or until golden. Serve.
EASY CHEESE STRAWS
Use refrigerated bread sticks dough. Slice each piece in half length wise with a pizza cutter so you get twice as many. Roll each piece in a mixture of at least two finely grated cheeses of your choice with a tsp. of your favorite herb. Twist each cheese straw into a spiral and lay them on a parchment lined baking sheet. Bake at 350 degrees for 15 min. until golden brown. Serve warm.
CHEESE BITES
1/2 cup melted butter
2 cups grated cheese
1 cup flour
1 tsp. baking powder
1/4 tsp. cayenne
1 tsp. paprika
Mix together. Form small balls. Place on a baking sheet. Bake at 350 degrees for 10 minutes. Serve.
CHICKEN DIP
Mix 1 large can Underwood Chicken Spread, 8 oz. cream cheese, 3 Tbsp. mayonnaise, 1/4 cup each radishes, celery, and onions (all finely diced) until smooth. Serve with crackers.
You could use Underwood Devilled Ham or Roast Beef Spread, or Spam Spread in this dip too.
CHILI DIP
Mix 8 oz. cream cheese, 1 large can chili, and 1 cup grated cheese. Microwave on high for 3 minutes. Serve hot with corn chips or tortilla chips.
CHILI CHEESE DIP
1 can Rotel tomatoes with green chilies
1 large can chili
2 lbs. Velveeta cheese cut into cubes
Microwave all ingredients until cheese is melted. Mix well and serve hot with large corn chips or Tostitos.
CHIP DIP
16 oz. cream cheese
1 Tbsp. yellow mustard
1-1/2 tsp. ketchup
1-/1/2 tsp. worcestershire
1 Tbsp. mayonnaise
milk if needed to thin the dip
Blend all together until smooth. Serve with chips.
CLAM DIP
8 oz, cream cheese
2 Tbsp. milk
6 oz. can clams, drained
1 Tbsp. lemon juice
1/2 tsp. horseradish
1 Tbsp. worcestershire
1/2 tsp. onion powder
salt and pepper to taste
Mix all together. Chill and serve with Club crackers or Butter crackers.
CRAB DIP
4 oz. cream cheese
1 cup sour cream
1 can crabmeat
1 tsp. seafood sauce
1 green onion, diced
1 diced tomato
1/2 cup grated mozzarella cheese
1/2 cup grated cheddar cheese
Mix and serve with crackers.
ESCARGOT FAUX
Purchase some of those giant escargot shells like you can buy in supermarkets.
Make sure they are clean before you use them.
For every shell you have, buy one large Tiger shrimp to put into it. Clean and devein the shrimp and cook the shrimp in butter for 3 minutes or until they turn from grey to pink.
In a skillet make a sauce of the following ingredients:
4 oz. butter, 1/2 tsp. dry mustard, 2 cloves garlic, minced, 1 tsp. worcestershire, 1 tsp. paprika, 1/2 tsp. salt and pepper each.
Put 1/2 Tbsp. of the buttersauce into each cleaned shell. Add 1 Tiger shrimp with tail facing entrance of shell. Fill remaining space with more of the buttersauce. Serve these heated as an appetizer. Serve with warm, French bread to sop up the juices.
You could also add some breadcrumbs and grated cheese to the buttersauce and use it to stuff Portabello mushroom caps.
You might want to use the aforementioned stuffing and add 1 can small shrimp to it and stuff your cleaned escargot shells with it. Serve hot.
FRENCH ONION DIP
Mix 1 envelope onion soup mix with 8 oz. sour cream or plain yogurt, then stir in 1 tsp. onion powder. Chill and serve with chips or crackers.
FRUIT DIP
Mix 1 cup sour cream, 1 small pkg. instant vanilla pudding mix, and 1/4 cup pineapple juice until smooth. Serve chilled with wedges or chunks of fresh fruit.
GUACAMOLE DIP
3 avocadoes, peeled
1 red onion, diced
1 clove garlic, minced
1 tsp. cayenne
1 Tbsp. lemon juice
1/2 cup yogurt
salt and pepper to taste
Puree in blender until smooth. Serve with tortilla chips or as a condiment with Mexican recipes. You can also use this as a sandwich filling.
EASY GUACAMOLE
Peel and mash two large avacodoes in a bowl. Add 2 Tbsp. salsa, 1 Tbsp. sour cream, 1 Tbsp. hot sauce, and salt to taste.
HAM AND CHEESE ROLL UPS
8 oz. cream cheese
1 Tbsp. mayonnaise
1 tsp. lemon juice
1 tsp. minced onions
8 slices honey ham, rectangular shaped
assorted party crackers
Mix together the cream cheese, mayonnaise, lemon juice, and onions. Spread evenly on the ham slices and roll up like a jelly roll from the short side. Chill for at least 4 hours or overnight. Slice into pieces and serve on crackers.
HAM TARTS
1 lb. diced cooked ham
1 onion, finely chopped
2 eggs, beaten
2 tsp. parsley
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. each, cinnamon, cloves, sage, and pepper
3/4 cup sour cream
1 pkg. Athens Phyllo Tart Shells
Mix together and place 1 Tbsp. in each tart shell. Bake at 425 degrees for 8 minutes. Reduce heat to 350 degrees and bake another 14 minutes. Serve.
HORSERADISH DIP
8 oz. cream cheese
1/2 small onion, chopped
1 tsp. horseradish
1/8 cup heavy cream
1 large can Underwood's Devilled Ham
Puree in a blender until smooth. Chill until time to be served. Serve with crackers.
HOT CHEDDAR BALLS
Preheat oven to 400 degrees.
Mix 8 Tbsp. butter, 1-1/2 cups flour, 2 tsp. baking powder, 2 cups grated cheese, 1 tsp. dry mustard, 1 tsp. salt and pepper. Form marble sized balls and place them on a cookie sheet and bake for 20 minutes until golden brown. Makes approximately 3 dozen appetizers. Serve hot.
HOT CRAB DIP
8 oz. cream cheese
1/4 cup mayonnaise
1 Tbsp. lemon juice
1/4 cup chopped onion
1 can crabmeat
1/2 cup Parmesan cheese, grated
Mix together. Spread in a small baking dish and bake at 375 degrees for 18 minutes. Serve hot with crackers.
HOT AND SPICY MEATBALLS
Buy 1 pkg. Stouffer's frozen meatballs. Thaw them. In a saucepan place 1 can chili without beans and 10 oz. pepper jelly until mixed well.
Add the meatballs and simmer until they are heated through, about 30 minutes. Serve warm.
SWEET MEATBALLS
Buy 1 pkg. frozen meatballs. Thaw them. In a saucepan place the meatballs and 10 oz. grape jelly and heat through. Serve warm.
HOT WINGS
1-1/2 lbs. city drumsticks
1/2 cup plum jam
3 Tbsp. soy sauce
7 drops hot sauce
2 Tbsp. horseradish
1 Tbsp. mustard
Combine all ingredients and bake for 20 minutes at 425 degrees in a covered dish.
ITALIAN MARINADE FOR GRILLED FISH
Mix 2 cups Italian Salad Dressing, 2 Tbsp. worcestershire, 1 clove garlic minced, 1 chopped onion, 2 Tbsp. tabasco sauce, and 3 Tbsp. lemon juice or lime juice. Marinate any type fish for one hour or longer in a plastic bag in the refrigerator and then grill it until done. To serve as an appetizer slice into small strips when done. Serve on a platter to your guests with some toothpicks inserted into each strip. Makes a great grilled appetizer or main fish entree.
HUMMUS
l large can chickpeas or garbanzo beans, drained and rinsed
2 cloves garlic, minced
3 Tbsp. lemon juice
2 Tbsp. tahini or peanut butter or olive oil
1 tsp. cumin
1/4 tsp. salt
Puree in a blender on high. Heat in microwave. Serve hot with warm pita bread triangles.
WHITE BEAN DIP
Combine 1-1/2 cups drained and rinsed canned white beans with 1-1/2 cups cooked edamame (green soybeans,) 3 Tbsp. lemon juice, 1/4 cup extra virgin olive oil, 2 cloves minced garlic, 1/4 tsp. each salt and white pepper. Blend until smooth in a food processor and serve with fresh vegetable crudites for a healthy dip and appetizer platter.
LEPRECHAUN LOGS
Wash stalks of celery and cut them into 3-inch pieces. Fill the hollow part with Smucker's Goober Grape Spread. Chill then serve.
Note - It is reported that if both partners eat celery sticks at the same time, it creates pheromones that cause eroticism.
GUACAMOLE DIP
Mix until smooth, 2 peeled and mashed avocadoes, 8 oz. sour cream, 1/2 diced red onion, 1 Tbsp. lemon juice, salt and pepper to taste.
Serve with assorted crackers.
LIL SMOKIES 'N' SAUCE
Heat in a skillet 12 oz. chili sauce, 2/3 cup brown sugar, 2 Tbsp. ketchup, and a dash cayenne. Add 1 pkg. cooked Lil Smokies Beef Sausages and heat through. Serve heated with some toothpicks and a dish of mustard.
LONG JOHN SILVER'S FISH STRIPS
Mix 1 cup self-rising flour, 1/3 cup dry mustard, 1 cup water, 1 egg, 2 tsp. sugar, and 2 tsp. salt until smooth. Dip 2 lbs. cod filets cut into small strips into the batter, and gently place in hot oil to fry until golden brown. When golden on one side turn over so other side will be just as golden. Drain on paper towels and serve warm with tartar sauce and cocktail sauce on the side. This can be served as an appetizer or entree.
SWEET MONKEYBREAD
This is a good recipe to make when you want something sweet to eat quick. After its made you just tear off the bite-sized pieces and eat it. It's so delicious you have to force yourself not to eat the whole thing. Use the cheapest canned biscuit dough for this. Wal-Mart has the cheapest I have found yet and I have made this recipe several times. Always very yummy when eaten warm!
Use one can biscuit dough, torn up into bite-sized pieces and then coated all over with cinnamon sugar. To make cinnamon sugar use 3 parts sugar to 1 part powdered cinnamon and mix it. Place the cinnamon sugar in a plastic bag and toss all the bite- sized pieces of dough until coated well. Place the bite-sized pieces of coated cinnamon sugar biscuits into a buttered cake pan. You want the entire pan to be full of them but no more than one layer. Sprinkle some additional cinnamon sugar over them. Sprinkle on some chopped nuts if desired. Pour on pure maple syrup just to the tops of the biscuit dough. Drizzle caramel sauce all over the top. Bake at 350 degrees for about 25 to 30 minutes. Turn them out onto a plate. Enjoy them!
Eat them warm for best flavor!
MOZZARELLA BALLS
Slice a block of mozzarella cheese into 1/4 inch slices. Place them in a pan of hot water to let them get pliable. When they begin to stretch out, take each slice and wrap it around a clean cherry tomato that is wrapped in two basil or baby spinach leaves to cover it. Squeeze the mozzarella between thumb and finger and pinch end to make a ball. Do this with all your mozzarella to make as many as you want. These can be served whole or sliced in half as they make a beautiful presentation with the white, green, and red.
MULTI-LAYERED PARTY DIP
Layer 1 - Brown 2 lbs. very lean, ground sirloin with 1 cup chopped onions, and a pkg. Taco seasoning until done. Pour into bottom of a large microwavable dish in which you are going to serve this dip.
Layer 2 - Spread on 2 cans Refried Beans, mixed with 1 can diced tomatoes.
Layer 3 - Add 8 oz. sour cream.
Layer 4 - Add one large can sliced black olives, drained.
Layer 5 - Add 8 oz. Guacamole Dip.
Layer 6 - Add 1 small jar chunky salsa.
Layer 7 - Add 1 can drained, green chilies.
Layer 8 - Add 1 cup diced green onions.
Layer 9 - Add 1 jar drained, sliced mushrooms.
Layer 10 - Top with 2 cups grated cheese.
Microwave 5 minutes on high or until heated through. Serve with tortilla chips.
This dip is devoured fast at parties.
ONION DIP
1 large container sour cream
2 Tbsp. onion powder
Mix together. Chill overnite and serve with chips or crackers.
PEANUT BUTTER DIP
8 oz. cream cheese
3/4 cup light brown sugar
1/4 cup white sugar
2 Tbsp. peanut butter
Beat until smooth. Serve with slices of fresh fruit such as apple wedges or bananas.
You could also use this to stuff the hollow side of celery, cleaned and sliced 3-inches in length.
PECAN-PESTO APPETIZERS
15 premade phyllo small tart shells
jar pesto sauce
shredded mozzarella cheese
15 seedless red and green grapes, halved
1/2 cup chopped pecans
Preheat oven to 400 degrees.
Mix pesto with pecans. Place 1 tsp. pesto in each tart shell. Add 2 red grape halves and 2 green grape halves, flat side down. Sprinkle mozzarella cheese over top to fill tart. Bake at 400 degrees until cheese has melted. Serve warm.
You can use either red or green pesto to create different flavors.
The remaining pecan pesto can be served at room temperature on crackers as another appetizer.
PICKLED EGGS
Heat 2 cups white vinegar, 2 Tbsp. sugar, 1 tsp. salt, and 1 tsp. pickling spices to boiling. Place 1 dozen peeled hardboiled eggs in a clean large jar. Pour the hot liquid over the eggs. Cap the jar and store in the refrigerator for at least 3 days to let them marinate before eating them.
POTATO PUFFS
You can use either mashed Irish potatoes or mashed sweet potatoes to make this. Either tastes great! Serve them warm.
Mix 2 eggs, 1 cup mashed potatoes, (if using mashed sweet potatoes add 4 Tbsp. sugar and 1/2 tsp. cinnamon to recipe), 1/2 cup flour, 1/2 tsp. salt, and 2 tsp. baking powder until consistent. Form small balls from the dough, drop them gently into hot oil and fry until puffed and golden. Drain on paper towels and serve warm. Sweet potato puffs can be rolled in powdered sugar or cinnamon sugar, if desired.
REUBEN CRESCENTS
Preheat oven to 375 degrees.
In a bowl mix together 1-1/2 cups chopped corned beef, 1 cup shredded Swiss cheese, 1 cup drained sauerkraut, and 1/3 cup Thousand Island Dressing or Dijonnaise (whichever you prefer).
Using one can of crescent dinner rolls, place 2 Tbsp. of this mixture at the short pointed end and roll up. Place the point side down on a cookie sheet and bake 11 minutes until golden brown. Serve hot.
REUBEN DIP
8 oz. cream cheese
8 oz. shredded Swiss cheese
1 pkg. sauerkraut, drained
14 oz. corned beef cut into 1/2-inch strips
8 Tbsp. Thousand Island Dressing
Mix cheeses. Add sauerkraut and corned beef and mix well. Pour into a 9-inch square pan and drizzle with Thousand Island Dressing. Bake at 375 degrees for 20 minutes. Serve with rye cocktail bread.
PEPPER SNACKS
1 large brick softened cream cheese
1 can drained diced green chilies
1 tsp. cayenne pepper
1/4 cup diced roasted red peppers
1/4 cup finely diced yellow bell peppers
1 cup grated mozzarella cheese
1 can Crescent Dinner Rolls
Open the can of dinner rolls and make one large rectangle out of the dough. In a bowl mix the cream cheese, chilies, cayenne, red peppers, and yellow peppers together. If you need a bit of liquid to make it mix smoother, use some of the drained juice from the green chilies. Spread the mixture all over the rectangle of dough. Sprinkle the grated mozzarella cheese all over the pepper/cheese mixture. Roll up like a jelly roll, and slice pieces from the roll. Lay each slice on a parchment paper lined baking sheet. Bake at 350 degrees for 10 minutes until golden brown. Serve hot.
SAUSAGE BALLS
1 lb. sausage
1 cup grated cheese
2 cups Bisquick Mix
Mix all ingredients together to make a stiff dough. If you have to add a little water that's okay. Shape dough into balls about the size of a quarter and place on a baking sheet. Bake at 400 degrees for 25 minutes. Serve warm.
SHRIMP DIP
8 oz. cream cheese
1 Tbsp. ketchup
2 Tbsp. mayonnaise
1/4 tsp. dry mustard
1/4 tsp. garlic, minced
1/4 tsp. worcestershire
1 can shrimp, drained
2 Tbsp. pickle relish
Mix and serve with crackers.
SHRIMP SPREAD
Mix 1 can small shrimp, drained, with 8 oz. cream cheese, 2 Tbsp. pepper jelly, 1 tsp. each onion powder and garlic powder. Spread on crackers.
Top with a small amount of the following sauce:
Blend 2 Tbsp. mango chutney, 2 Tbsp. ketchup, 1 Tbsp. horseradish, and 1 Tbsp. lemon juice.
SMOKED SALMON PATE
2 - 6 oz. cans boneless skinless salmon, drained
1 Tbsp. Liquid Smoke flavoring
1 Tbsp. dillweed
1 tsp. Old Bay Seasoning
3 Tbsp. lemon juice
8 oz. cream cheese
Puree in blender until smooth. Serve with crackers.
SPINACH DIP
10 oz. chopped cooked spinach
1 cup mayonnaise
1 cup sour cream
1 pkg. dry vegetable soup mix
Press all the water out of the cooked spinach. Mix all ingredients. Serve with crackers.
SPINACH ROLL
1 package dried vegetable soup mix
1/4 cup mayonnaise
1/4 cup sour cream
1 cup chopped fresh spinach
1/2 jar artichoke hearts, drained
1/2 can sliced water chestnuts, drained
1 package of crescent rolls
1/2 cup mozzarella cheese, grated
1 garlic clove, crushed
2 Tbsp. bacon bits
1 carrot, grated fine
1/4 cup grated Italian cheeses blend
Spread crescent rolls dough on a butter sprayed cookie sheet and unroll them to cover the pan in a rectangle. Mix mayonnaise, sour cream, and soup mix together. Chop artichoke hearts, and water chestnuts. Add to mayo mixture. Add bacon bits, carrots, cheeses, garlic and spinach. Mix well and spread over crescent rolls. Roll up the dough like a jelly roll. Bake at 350 for 20 to 25 minutes or until golden brown. Cut into slices and serve warm.
MOZZARELLA CHEESESTICKS
4 eggyolks, beaten
1/4 cup water
2 cups plain bread crumbs
2 tsp. Italian seasoning
1 teaspoon garlic powder
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 cup flour
1/2 cup cornstarch
vegetable oil for frying
16 oz. package Sargento mozzarella cheese sticks, cut in half and again down the center, making 32 sticks
In a bowl, mix the eggyolks and water.
Mix the bread crumbs, Italian seasoning, garlic powder, salt, and cayenne pepper together in another dish.
In another dish, blend the flour and cornstarch.
Doing one stick at a time, coat each mozzarella stick in the flour/cornstarch mixture, then into the eggyolk mixture, and then into the seasoned bread crumbs, making sure the entire cheesestick is completely coated including both ends. Do them all and lay them on a freeze-proof platter. Stick them in the freezer with none of them touching each other for at least two hours. This step keeps the cheese from running out when they are fried in the hot oil. After the cheesesticks have frozen firm, place the oil in a skillet, and heat the oil over medium heat. Fry the frozen breaded cheesesticks in small batches for about thirty seconds on each side until they are golden brown. Watch them carefully or they will burn quickly. The cheese should NOT leak out of them if you froze them after breading them. Carefully remove cheesesticks from hot oil with a slotted spoon. Drain the fried cheesesticks on white paper towels. Makes 32 mozzarella cheesesticks. Serve warm with a dish of marinara sauce, cocktail sauce, Ranch dip, or Blue Cheese dip.
STUFFED PORTABELLOS
6 Portabello mushroom caps
3 Tbsp. butter
1/4 cup chopped onions
1 tsp. worcestershire
3/4 cup breadcrumbs
3/4 cup grated cheese
salt and pepper to taste
Mix the ingredients and place in each mushroom cap. Bake on a cookie sheet at 350 degrees for 20 minutes. Serve warm.
SWEET AND SOUR MEATBALLS
1 lb. ground sirloin
1 egg, beaten
1/2 cup breadcrumbs
1/4 cup milk
1/3 cup chopped onions
1 tsp. salt
dash worcestershire
Mix and shape into into small balls. Place in a casserole dish and pour the sauce over them and bake at 350 degrees for 45 minutes, stirring occasionally. Serve hot.
Sauce:
1/2 cup ketchup
1/3 cup sugar
1/3 cup lemon juice
1 Tbsp. worcestershire
VEGETABLE HERB DIP
Mix 1/4 cup dried parsley, 1/4 cup thyme, 2 Tbsp. tarragon, 2 Tbsp. onion powder, 1 Tbsp. garlic powder, and 1/2 tsp. each salt and pepper. Store in a covered bottle. Use 1 Tbsp. this mixture to 3/4 cup sour cream, 1/4 cup mayonnaise, and 1 tsp. lemon juice. Mix well. Chill for 4 hours and serve with fresh sliced vegetables.
WHITE BEAN DIP
Blend one can any white beans, rinsed and drained, with 4 minced roasted garlic cloves, 2 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. each salt and pepper until smooth. Serve with bagel chips or pita bread triangles for a Mediterranean type hummus dip.
CHEESE QUESADILLAS
Use tortillas and sprinkle grated cheese over each tortilla. Microwave on high for one minute each, then fold them over in half and serve warm. For appetizers, slice them in small triangles after folding them in half.
FRIED DILL PICKLES
1 egg
1 cup milk
2 Tbsp. dill pickle juice
2 tsp. Worcestershire sauce
1/4 tsp. cayenne pepper
1/4 tsp. garlic powder
salt and pepper to suit taste
1-1/2 cups flour
vegetable oil for frying
1 jar sliced Clausen Garlic Dill Pickles
Preheat your oven to 200 degrees to keep your fried pickles warm when done.
In a bowl, beat the egg, milk and dill pickle juice. Add the Worcestershire sauce, cayenne pepper, garlic powder, salt and pepper. Mix well and set aside. In a saucepan over medium-high heat, pour the oil to a depth of 2 inches and heat to 375 degrees. Dip the pickle slices, first in the egg and milk mixture, and then dip into the seasoned flour to thoroughly coat each pickle slice. Drop each one carefully into the hot oil. Using a slotted spoon, move the pickles around to brown evenly, about 1 minute. Remove with the slotted spoon to paper towels to drain. Repeat with the remaining pickles, keeping the fried ones warm in the oven until all are ready to serve. Serve with Ranch dressing.
BLT DIP
1 pkg. Oscar Meyer Real Bacon Bits
1 cup shredded lettuce
1/2 cup mayonnaise
1/2 cup plain yogurt
1 tsp. seasoned salt
1 tsp. onion powder
Combine all ingredients. Chill and serve with toasted bread slices cut into triangles by making a large X slice on each slice toasted bread.
PHILLY STEAK AND CHEESE ROLL-UPS
1 pound sirloin steak, cut in 1/2-inch cubes
2 Tbsp. oil
1 onion, cut in thin strips
1-1/2 tsp. seasoned salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
8 oz. Philly cream cheese
4 tortillas, warmed
Sauté meat in oil in skillet for 3 minutes on high. Drain then return to skillet. Add onions, salt seasoning, onion and garlic powders. Cook and stir 5 minutes. Add cream cheese. Stir until melted.
Place meat mixture divided evenly over each tortilla. Roll them up. Serve warm.
DILLED CRAB DIP
1/2 cup mayonnaise
1/2 cup sour cream
8 oz. cooked, flaked crabmeat
1 tsp. dried dillweed
2 tsp. finely chopped onion
1/2 tsp. lime zest
1 tsp. lime juice
dash tabasco sauce, cayenne each
Fresh dill sprig for garnish
4 cups cleaned and sliced fresh vegetables (baby carrots, red bell peppers, green bell peppers, yellow bell peppers, cherry tomatoes, snow pea pods, endive leaves, brocolli or cauliflower florets)
Combine mayonnaise and sour cream until mixed well. Add remaining ingredients. Chill overnite covered in the refrigerator. Serve with the veggies.
AVOCADO DIP
1 peeled and pitted avocado
2 Tbsp. plain yogurt
2 Tbsp. small curd cottage cheese
1 cup buttermilk
1 tsp. True Lime powder
salt and pepper to suit tastes
Place everything in a blender on high until smooth. Pour into a dip dish and serve with fresh vegetable crudites or Tostitos Lime Chips.
PECAN DATE ROLLS
Use whole pitted dates and stuff each one with a pecan half. Take a slice of bacon and divide it into four equal slices. Wrap each stuffed date in a piece of the bacon and secure it closed with a toothpick. Microwave for one minute until bacon is crisp. Serve on a platter.
ALABAMA CAVIAR
2/16 oz. can Luck's black eyed peas, drained and rinsed
2 Knorr Chipotle seasoning cubes or 2 tsp. Chipotle Tabasco sauce
2 green bell peppers, diced
5 green onions, diced
3 jalapenos, diced (remove seeds and membranes if you don't want the extra heat)
3 oz. jar diced pimentoes, drained
1 Tbsp. minced garlic
1 tsp. salt
1 tsp. black pepper
12 oz. bottle Italian Dressing
Mix everything together in a bowl, then chill it for at least two hours before serving with Tostitos Scoops.
TEXAS CAVIAR
3 cans drained, rinsed black beans
1 can drained niblet corn
1 red onion, diced
1 green bell pepper, diced
1 tsp. salt
1 tsp. black pepper
1/2 tsp. cayenne
1 tsp. Tabasco sauce
1 clove garlic, minced
1/4 cup Splenda dissolved
1 can diced tomatoes
Mix all ingredients together in a large bowl and cover with plastic wrap. Place in refrigerator to chill overnite. Serve with assorted crackers or round Tortilla chips.
FRUIT SALSA
1-1/2 cups chopped apricots or peaches
3/4 cup chopped bell pepper
3/4 cup chopped, seeded cucumber
1/4 cup diced green onion
1 tsp. jalapeno sauce
2 Tbsp. honey
2 Tbsp. lime juice
1 Tbsp. chopped fresh cilantro
Combine all ingredients and let sit covered in bowl in refrigerator for at least a couple hours, then serve.
