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2012 Appetizer Recipes

[ 0 ] November 18, 2012 |

Watch for our recipe contest winners in the Dec. 6 Leader.

Appetizers and Snacks

Submitted by Cheryl Bracken

6 tablespoons melted butter
1/2 C. hot water
Melt these two together.

1 package Stove Top stuffing mix (Cornbread version)
1 egg
1/4 pound uncooked sausage
1 pound bacon cut in half

Add stuffing mix to butter and hot water mix. Mix well, then add egg and sausage and mix well. Roll into balls. Wrap with one half of a bacon strip (about the size of a walnut).

Place balls on a cookie sheet and bake in a 350 degree oven for 35-40 minutes.

Enjoy! You will never eat plain ole sausage balls again!

Submitted by April Montgomery

2 11-ounce cans Mexican corn, drained
2 4½-ounce cans chopped green chiles, drained
2 cups grated Monterey Jack cheese (about 8 ounces)
¾ cup grated Parmesan cheese
1 cup mayonnaise
Corn chips, for dipping

Preheat the oven to 350°F. Grease a 9 × 13 × 2-inch casserole dish.
In a medium bowl, mix the corn, chiles, cheeses, and mayonnaise until fully combined. Spread the mixture in the prepared casse¬role dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.

Submitted by Scott Huchteman

Two 1 lb. boxes of whole mushrooms
Stuffing ingredients…
1 lb. breakfast sausage
2 bricks of cream cheese, softened
1 cup of shredded cheddar
1/4 tsp. crushed black pepper
13×9 baking pan, bottom and sides buttered

Preheat oven 350 degrees.

Wash and pat dry mushrooms. Break off stems, and core out the center, using a small
melon baller, or I just use a metal teaspoon sized measuring spoon. Set aside and
prepare stuffing mixture.
Fry finely crumbled sausage. Drain/pat off excess grease. Stir sausage into softened
cream cheese bricks in a medium mixing bowl. Add shredded cheddar and stir it in,
along with the crushed black pepper.
Using two spoons, fill each mushroom with stuffing mix, until it’slightly rounded,
and place in baking pan filled side up.
Place baking pan uncovered into preheated oven for 25-35 minutes, or until tops start browning.
Remove from oven and serve hot.

Submitted by April Montgomery

1 package pretzels with salt (off brand is fine)
1 package fiesta ranch dip (Hidden Valley)
1/3 cup oil
1/3 teaspoon cayenne pepper or ground red pepper
1/2 teaspoon garlic powder or salt
1/2 teaspoon lemon pepper

Place all ingredients in bag and shake. Put in cake pan or cookie sheet and bake for about 5 minutes.

Submitted by Crystal Greer

2 Cans Chicken (drained)
1 8 oz cream cheese
1/2 c Ranch Dressing
1/4-1/2 cup Franks Hot Sauce (according to how hot you like)
2 cups Colby/Monterrey Jack Blend Cheese

Mix all ingredients. Bake 350 degrees for 30 min and then can keep warm in crock-pot
This dip will be the first thing gone at your gathering!

Submitted by Sophia Hanson

Great Happy New Year appetizer! Black eyed peas bring you luck! You have to try this one. It really does not taste like black eye peas…

3 cans black-eyed peas – drained
3/4 cup chopped onions
3/4 cup diced jalapenos
1/4 cup pimentos – diced
1 green bell pepper chopped
1/8 tsp garlic powder
1 8 oz. bottle fat free viva Italian dressing
Mix all ingredients, chill, serve with tortilla chips!

Submitted by Vera Baker

5 cups of milk
1 box of 1oz vanilla instant pudding
1 tsp imitation rum extract
1 tsp ground nutmeg

Fill blender with milk and turn on low speed, slowly add dry vanilla instant pudding mix, 1tsp rum extract and 1 tsp of ground nutmeg. Serve from blender. If it becomes too thick add more milk and blend a few seconds. Serve in glasses or mugs with a dash of nutmeg on top.

Submitted by Amber Rincker

My recipe is the best appetizer you’ll ever make! It is requested every holiday or party get together. I am usually stingy with my recipe but I think it is time to share its deliciousness!

2 8oz packages of cream cheese
1 8oz package of extra sharp cheddar cheese grated (I hand grate it)
1 package ranch seasoning.
Chopped nuts of your choice ( I personally like pecans)
Crackers ( I love Toll House Toppers)

Let cream cheese soften to room temperature. Grate the cheddar cheese. Combine cream cheese, cheddar cheese, and ranch packet until very well blended. Then it might get messy here, form the mixture into a ball or shape of your choice. Pour your chopped nuts onto a plate. Roll the cheese ball in the chopped nuts until the cheese ball is covered. Refrigerate for at least a couple hours until chilled. Then enjoy on top of some crackers.

Trust me, this will be the tastiest and easiest cheese ball you’ll ever make. You will never pay for a store bought one again.

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