OF CONTENTS (updated
the years, I’ve tried lots of different recipes. These are my favorites –
I’ve tried EVERY one of them prior to posting here on website! Any questions,
just email @ firstname.lastname@example.org
Don’t just click on your print button…this thing is over a 100 pages and
grows weekly. Highlight the recipe you’d like to print, then under “File”
select the “Print” function and click on “selection”
Bacon Cheddar Spread
and Date Appetizer.
Dogs (also called Drunk’in Dogs)
Hot Artichoke Dip.
and Olive Balls.
Wrapped Cream Cheese.
Fruit Dip #2
Stuffed Portobello Mushrooms.
Bacon Onion Snack.
K’S Tortilla Rolls.
Sticks – Baked.
Tyme Cereal Munchie Mix.
Mex Layered Dip.
are a nice pseudo spicy appetizer. The spiciness will depend on how large a
piece of jalapeno you use. There was also a suggestion to “calm” it down by
substituting green chile peppers – but I couldn’t find any fresh ones. When
I tried this recipe I made ½ batch and cut the jalapenos in thirds or fourths
depending on the size of the pepper – in my case I only used 5 large
24 jalapeno peppers 1 Tblsp crushed red pepper flakes
1 lb. sausage 1 Tblsp garlic salt
2 cups Bisquick 1 pkg Monterey Jack Cheese, cubed
oz pkg shredded Cheddar Cheese
slit in each jalapeno pepper. Remove and discard seeds and pulp. I then sliced
into thirds or fourths.
medium bowl, combine sausage (uncooked), Bisquick, cheddar cheese, crushed red
peppers and garlic salt.
peppers with a cube of Monterey Jack. Shape sausage mixture around pepper,
making sure pepper/cheese is tightly packed else cheese will melt out upon
peppers on lightly greased cooking sheet and bake for 25minutes until lightly
browned. Remove and let cool a few minutes before serving.
Warm quiche-like appetizer. Received rave reviews. Makes about 4 dozen.
2 (6 oz) jars marinated artichoke 1 cup grated Parmesan cheese
hearts, drained, liquid reserved ¼ cup snipped fresh parsley
1 medium onion, finely chopped ¼ tsp ground black pepper
1 clove garlic, minced ¼ tsp Italian-style seasoning
7 eggs, lightly beaten 4 dashes Tabasco
1 cup shredded cheddar cheese 4 dashes Worcestershire
1 cup shredded Swiss cheese ¼ cup Italian breadcrumbs
Place reserved liquid from one jars in a medium saucepan. Over medium heat, slowly cook ad stir onion and garlic until tender.
In food processor, mix artichoke hearts, eggs, cheeses, parsley, black pepper, Italian-style seasoning, Tabasco and Worcestershire. Blend until smooth. Strain onions/garlic and stir into mixture.
Fill mini-muffin pans ¾ full. Bake for approx. 20 minutes, until firm and lightly browned. Serve warm.
Bacon Cheddar Spread
Makes 3 Cups.
10 slices bacon
2 cups shredded Cheddar Cheese
1 Tblsp grated red onion
1 cup creamy salad dressing (I used Ranch Peppercorn)
Cook bacon, drain & crumble.
Mix all ingredients and chill at least an hour before serving.
and Date Appetizer
This may sound strange but it’s an
absolutely delicious appetizer!
- 10 oz. Pkg of pitted dates
1 Can Blue Diamond Roasted Salted Almonds
1 lb. bacon sliced in half
Put one or two almonds inside date and wrap with ½ slice of bacon. May need to use toothpick.
I used a deep fryer at 350º and fried them for a couple minutes. You could also pan fry (or Wok) until bacon cooked. Some have tried baking at 425º until bacon cooked – but this method takes longer and bacon not cooked as evenly.
with chips; also great topper for baked potatoes! This makes a lot; you may want
to cut in half.
16 oz sour cream
oz. Bacon bits (1/2 jar) (I
cooked 5-6 crisped bacon slices and crumbled)
1 cup shredded cheddar cheese
½ bunch green onions, chopped
Mix and refrigerate for at least 1 hour.
1 cup finely chopped black olives
1 cut grated cheddar cheese
1 cup finely chopped green onions
½ tsp. Curry powder
½ cup mayo
Mix all ingredients. Cut English Muffin in half and toast.
Spread mixture on toasted muffins.
Set toaster oven or oven to Broil.
Broil muffins until cheese completely melted (3-5 minutes).
1 lb. Thick sliced bacon, cooked crisp and cut into 1 inch pieces
4 (12 inch) flour tortillas
1 cup shredded cheddar cheese
½ head iceberg lettuce, shredded
1 tomato, seeded and diced
Place tortilla on a micro-wave safe dish. Sprinkle with ¼ cup cheese. Cook in microwave until cheese melted (usually 30-40 seconds)
Immediately top with ¼ of the bacon, lettuce and tomato. Fold sides of tortilla over, then roll up. Cut each wrap in half before serving.
Dogs (also called Drunk’in Dogs)
2 packages hot dogs or 1-2 packages small appetizer franks or smokies
1 cup ketchup
1 cup brown sugar packed
1 cup bourbon
Cut dogs into bite-size pieces. Mix ketchup, brown sugar and bourbon together with dogs in slow cooker or electric frying pan. Heat on low until thickened, stirring occasionally. Serve warm.
This really turned out great. It makes a large cheeseball so you could easily split the recipe in half.
8oz. Pkg of cream cheese, softened
2 tsp dill
2 tsp basil
2 tsp caraway seed
2 tsp chives or green onion tops
2 cloves garlic, minced
Mix together all ingredients except lemon pepper. Shape into ball and coat with lemon pepper. (I used large spatula to form ball and then sprinkled lemon pepper on top and sides).
Serve with crackers or thinly sliced baguette bread. Could also be stuffed in cherry tomatoes, snow peas or mushroom caps.
Tblsp Dijon-style mustard
1 cup milk
4 Tblsp honey ½ cup flour
2 cups broccoli florets ½ cup seasoned bread crumbs
1 cup shredded cheddar cheese 1 tsp baking powder
1 egg 1 tsp salt
½ tsp vegetable oil ½ cup veg oil for frying
Mix mustard and honey and set aside.
Chop florets into small pieces, toss in mixing bowl with cheese.
Beat egg and stir in the milk. Sift flour, baking powder and salt. Then combine with egg mixture. Beat in ½ tsp oil.
Pour mixture over broccoli/cheese and coat well.
In large skillet heat oil to 375º. Drop broccoli mixture by spoonfuls into oil and fry until golden brown. Serve with honey mustard sauce.
NOTE: I used a deep fryer set at 375º and deep-fried for 1 ½ - 2 minutes.
Supposedly the original recipe from the Anchor Bar in Buffalo, NY.
6 Tblsp Louisiana Hot Sauce
¼ cup margarine – not butter!
1 Tblsp white vinegar
1/8 tsp celery seed
1/8 – ¼ tsp cayenne pepper
1/8 tsp garlic salt
Dash of black pepper
¼ tsp Worcestershire sauce
1 – 2 tsp Tabasco sauce
Carrot & celery sticks
Blue cheese dressing
Sauce: This makes enough for about 30 wingettes. Mix all ingredients in small pan and heat until margarine melted.
The Wings: Rinse and pat dry wings. Heat deep fryer to 375º using vegetable or peanut oil. Have wings at room temperature. Fry 15 wings at a time for 12-15 minutes. Drain wings and put in bowl and then pour sauce over them and completely coat the wings. They can be eaten now or put them on a baking sheet and put in 425º oven for 4-5 minutes to get extra-crispy. Serve with veggies and blue cheese dressing.
Hot Artichoke Dip
2/3 cup Caesar-style dressing (I used the recipe found in my salad section)
1/3 cup mayo
1/3 cup sour cream
1/3 cup grated Parmesan
2/3 cup shredded Swiss
1 (14 oz) can artichoke hearts, drained & chopped
1 cup chopped tomatoes
½ tsp hot pepper sauce
In medium mixing bow, combine Caesar dressing, mayo, sour cream and Parmesan; blend well. Stir in swiss cheese, artichoke hearts, tomatoes & hot pepper. Pour mixture into an 8x8-baking dish.
Bake 40-45 minutes. Serve with thin wheat crackers or fresh bread.
and Olive Balls
18 ½ oz. Extra Sharp Cheddar Cheese, shredded ½ tsp paprika
½ cup butter, softened 1 ½ cups flour
several drops Tabasco 45 medium pitted green olives
(drained and air dry)
NOTE: another variation adds cream cheese (16 oz) softened.
Allow cheese to sit out until room temp. In a large bowl, mix together the cheese, butter, paprika and Tabasco using pastry beaters of your electric mixer. Gradually mix in the flour, first using the pastry blender, then use your hands. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough appears too dry, add more shredded cheddar.
Pinch off a small piece of dough, and cover an olive in it. Roll gently in your palms to smooth and seal the olive inside. Place on an ungreased cookie sheet and repeat process. Cover with plastic wrap and place in refrig for 10 minutes.
Bake for 20-25 minutes until browned. Serve hot or at room temp.
Freezing: Place uncooked balls in airtight container, separating the layers of olive balls with wax paper. To bake, do not thaw and place on ungreased baking sheet and bake as directed maybe a few minutes longer..
Southern Recipe I got from my neighbor
sticks butter, room temperature
cups sharp cheddar cheese (grated)
cup All-purpose flour
cup Self-rising flour
tsp heaping red pepper (cayenne)
- 1 tsp heaping dry mustard
cups Rice Crispies
oven to 350º
butter & flours together (by hand), add rest of ingredients. Shape into 1
in. balls, place on ungreased cookie sheet, press flat with fork.. Makes around
Bake for 15-20 minutes.
NOTE: I also tried a modification to this recipe. I drained a 7 oz. Jar of Queen size stuffed olives. I squeezed the dough and then formed about a 1 inch ball, made a dent, placed an olive in dent and formed dough around olive. Don’t have too much dough around olive; just enough to cover completely cover it. Bake at 350º for 20 minutes. Let cool at least 5 minutes or olive will be too hot to bite!
You could also freeze uncooked balls (up to 3 months); then bake unfrozen balls at 350º for 20 minutes.
8 oz. extra sharp cheese, shredded
¼ cup + 1 Tblsp mayo
1 Tblsp milk
1/2 tblsp dried parsley
3 green onions, finely chopped
1/2 tblsp Worcestershire
1/4 tsp Tabasco
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp seasoned salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
1 loaf white bread, crusts removed
1/4 cup butter, melted
Combine all ingredients except bread and melted butter.
For each roll, flatten one side of bread with a rolling pin and spread with cheese mixture (heaping teaspoon).
Roll bread diagonally and secure with a toothpick. Place on cookie sheet and brush with melted butter.
Bake until cheese is melted and bread is golden brown – about 10 to 12 minutes.
NOTE: first time will be trial and error – I put too much in and a lot melted and spread out of bread. So the second time I, I pinched the ends after rolling.
8 oz avocado dip
8 oz cream cheese, softened
½ cup sour cream
1 Tblsp lemon juice
1 Tblsp milk
Few dashes of Tabasco
2 plum tomatoes, seeded and chopped
1/3 cup chopped red onion
Blend all ingredients, except tomato and onion, until creamy.
Add tomato and onion. Chill at least 30 minutes. Serve with corn chips.
Husband says this WILL be my standard recipe. I’ve showed 3 renditions in case you don’t want to make the full recipe of 24 deviled eggs.
12 Eggs 10 Eggs 8 Eggs
1/3 cup Ranch Dressing ¼ cup + 1 tsp 3 Tblsp 1 ¾ tsp
4 oz. Cream cheese softened 3 oz. 2 ½ oz.
½ cup finely chopped onion 1/3 cup + 1 ½ Tblsp 1/3 cup
1 dill pickle finely chopped 7/8 dill pickle 2/3 dill pickle
I used dill relish)
eggs in a large saucepan and cover with cold water. Bring water to a boil and
immediately remove from heat. Cover and let eggs stand in hot water for 20
minutes. Remove from hot water, cool and peel.
Slice eggs in half lengthwise and remove yolks. Place yolks in a medium bowl. Mash together with ranch dressing. Mix in cream cheese, then onions, then dill pickle.
Refrigerate until served.
8 oz. Crabmeat
8 oz. Cream cheese
¼ cup sour cream
3 tblsp. Mayonnaise
1/8 tsp. Old Bay Seasoning
1 tsp. Horseradish
Couple dashes Tabasco
Dash Seasoned salt
Pre-heat over to 350 degrees
Mix cream cheese, sour cream & mayo until smooth. Add seasonings, briefly mix. Add crab & mix. Place in quiche dish or pie pan. Cook 10 minutes. Take out and top with Parmesan cheese (or favorite cheese – I also tried shredded swiss or mozzarella but can be difficult to spread after dish cooled). Bake another 15 minutes.
Serve with crackers.
Wrapped Cream Cheese
Man, talk about easy and good! Even a neighbor who’s not too fond of cream cheese like these little tidbits!.
oz. Pkg cream cheese
8 oz. Can refrigerated crescent roll dough
dried dill weed
Unroll dough on lightly floured surface and cut each triangle into 2 smaller triangles.
Cut cream cheese into small cubes and dip top and bottom in dried dill.
Place dill-cream cheese cube in middle of triangle, fold up sides and pinch tight.
Place on ungreased cookie sheet and bake for 15 minutes until rolls golden brown.
Let cool alittle before serving..
Freezes well. For freezing, I bake them until just lightly brown. Cool and freeze.
frozen triangles at 350º for about 10-15 minutes.
This is a great alternative to round loaf w/spinach dip. First time I tried it my neighbor devoured it…all that was left was the bottom of the crust! I used light sour cream and cream cheese.
1 lb loaf round bread (I used Italian)
8 oz. Shredded Cheddar Cheese
8 oz. Cream Cheese softened
1 ½ cups sour cream
4 oz. Jar dried beef, chopped
4 oz. can chopped green chilies
½ cup chopped green onions
½ - ¾ tsp. Worcestershire sauce
Preheat over to 350º
Cut top off round bread loaf. Scoop out bread from interior, leaving hollowed shell. Reserve top and removed bread.
In medium bowl, mix together Cheddar cheese, cream cheese, sour cream, dried beef, green chiles, green onions and Worcestershire sauce. Transfer mixture into hollowed bread and replace top.
Wrap bread with foil and bake for 90 minutes. Serve with pieces of bread (including bread top) and crackers.
1 Large bowl Cool Whip
1 package Jell-O Americana Custard
3, 4 or more shots Peach Schnapps
Cut up your favorite fresh fruit
FYI, it does not get “soupy” by adding schnapps…in fact a friend of
mine “accidentally” added
almost a whole pint!
Fruit Dip #2
1 pkg (8 oz) Neufchatel cream cheese, room temp
1/2 cup plain yogurt (I used vanilla)
2 Tblsp honey
2 Tblsp milk
1 Tblsp lime juice (I used key lime)
1 tsp vanilla extract
1/4 tsp mace or nutmeg (it called for 1/8 but I didn't read it correctly)
Mix at high until creamy. Cover & Refrig for at least 1 hr.
loaf Italian bread
1 tsp oregano
5 Tblsp butter, softened salt/pepper to taste
2 tsp virgin olive oil 1 cup shredded mozzarella (optional)
3 cloves garlic, crushed
Cut bread into slices of 1 t 2 inches thick
In a small bowl, mix butter, live oil, garlic, oregano, salte & pepper. Spread the mixture evenly on slices.
Arrange slices on baking sheet and broil 5 minutes or until slightly brown. Check frequently.
Remove from broiler. To with cheese and return to broiler 2 or 3 minutes until cheese is slightly brown.
Serve as appetizer or along side your favorite steak! NOTE: I added alittle variety by finely chopping some plum tomatoes and placing in mushrooms prior to adding mixture then topping with alittle parmesan cheese.
24 large mushrooms
½ cup butter, softened
2 cloves garlic, minced
2 shallots, minced
½ cup minced parsley or ¼ cup dried parsley
juice of ½ lemon or ¾ tsp lemon juice concentrate
½ tsp salt
¼ tsp pepper
Clean mushrooms and remove stems
Combine butter, shallots, garlic and parsley in food blender or processor
Add lemon juice, salt & pepper. Blend briefly
Place mushrooms in a shallow baking dish – NOTE: I then added alittle chopped tomatoes prior to filling each mushroom with ½ to 1 tsp of mixture.
Then I sprinkled alittle Parmesan cheese. IF you don’t add tomatoes, don’t top mixture with Parmesan – just use the mixture.
Bake for 10 – 12 minutes.
3 lbs chicken wings
3 Tblsp garlic powder
1 large onion finely minced
3 Tblsp soy sauce
3 tsp. Worcestershire
¼ cup olive oil
3 Tblsp honey
2 tsp hot sauce
½ dark rum
Prepare wings by cutting off wing tips and separating the wing at the elbow joint.
Mix all marinade ingredients. Place wings in couple large ziplock bags. Pour marinade over wings. Marinate at least 4 hours, recommend overnight.
wings over medium-hot grill for about 8-10 minutes per side. Baste carefully
once or twice…remembering there is alcohol in marinade!
Stuffed Portobello Mushrooms
This is really good. I’ve also baked them in toaster oven at 450º for 8 minutes stem side down, then 5 minutes or so after filling with mixture.
2/3 cup chopped plum tomatoes
¼ cup (1 oz) shredded mozzarella cheese
1 tsp olive oil, divided
½ tsp finely chopped fresh or 1/8 tsp dried rosemary
1 garlic clove, crushed
4 (5-inch) Portobello mushroom caps
2 Tblsp fresh lemon juice
2 tsp soy sauce
Combine the tomato, cheese, ½ tsp oil, rosemary, pepper and garlic in small bowl.
Carefully remove brown gills from undersides of mushroom using a spoon, discard gills. Remove stems and discard.
Combine ½ tsp oil with lemon juice and soy sauce, brush both sides of mushrooms.
Place the caps, stem side down, on grill rack coated with cooking spray and grill 5 minutes per side.
Spoon ¼ cup of tomato mixture into each mushroom.
Cover and grill 3 minutes or until cheese is melted.
searched the Internet and there’s lots of recipes out there. Here’s the
basics and then add your own goodies. FYI…to keep it green, add 1 or 2 Tblsp
sour cream. Got this tip from Emril on GMA.
3 large ripe Avocados (preferably the Haas variety)
not ripe, place in brown paper bag with green banana for a couple days.
1-2 cloves garlic, crushed
Juice from ½ fresh lime
Dashes of hot sauce
Chipolte sauce (for a spicy smoky flavor)
Finely chopped green onions
Finely chopped red onion
Salt & pepper to taste
Cut avocados in half lengthwise, remove pits, peel off skin. Chop coarsely. Mash avocados with fork.
Mix in garlic, limejuice and whatever other goodies are to your liking.
Best if chilled for 2-3 hours before serving.
cup sour cream
1 tsp dill weed
1 tsp tarragon leaves
Tblsp parsley flakes
1 Tblsp chopped chives
1 tsp heaping chopped garlic
2-3 hours in refrig
with raw veggies.
2/3 cup low fat cottage cheese
1 8 oz. Low fat cream cheese cubed (I used the soft tub version)
1 tsp red wine vinegar
½ tsp Worcestershire
1 clove garlic, minced
1/8 tsp each of: dried basil, marjoram, savory herb spice & thyme
1 Tblsp Parsley chopped
Cut veggies of choice
Add all ingredients except the veggies to a blender and process until smooth. Refrigerate for 1 hour. Serve with the veggies. Makes 1 ½ cups.
1 8 oz. Cream cheese
1 8 oz. Crock sharp cheese
1 8 oz. Crock blue cheese
Bring to room temperature.
Combine in bowl with:
2 tblsp Worcestershire
3 dashes Tabasco
1 clove mashed garlic
pepper to taste
½ cup chopped pecans
Mix thoroughly & chill.
Roll ball in:
½ cup chopped parsley
cup chopped pecans
Bacon Onion Snack
¼ cup grated onion
½ cup mayo
6 slices crisp bacon crumbled
¼ tsp Tabasco
¼ tsp paprika
1/8 tsp salt
Triscuts - ½ tsp of above on each triscut. Broil 2” from heat for a few minutes
2 lb. Chicken wings (or 1 lb. Boneless,skinless chicken strips 1x1/2: strips)
2 Tblsp Teriyaki sauce
½ cup plum sauce or Hoisin sauce
2 Tblsp brown sugar
1 Tblsp Worcestershire
1 clove garlic, minced
1 slice garlic root, minced (or ½ tsp garlic powder)
1 Tblsp Arrowroot
1 Tblsp water
Cut off wing tips and discard. Separate the wings at the joints. Wash and pat dry. Or simply use chicken strips.
In medium pan, combine ingredients, heat and whisk until smooth and thing the sugar and arrowroot are dissolved. Put the chicken pieces in the hot marinade, cover and refrigerate for at least 4 hours or overnight.
Preheat to 425º. Spray large baking pan with non-stick cooking spray. Drain marinade. Bake for 8 or 9 minutes, turn and bake another 8-9 min until tender and crispy. (chicken strips take about ½ the time)
K’S Tortilla Rolls
3 packages (3 oz) cream cheese
1 (8oz) sour cream
6-8 oz. fine grated cheddar cheese*
2 Tblsp. Lime juice
1 small can of black olives (chopped)**
Large flour tortillas
Combine all ingredients. Spread mixture on flour tortillas. Roll up. Chill for at least one hour. Cut tortillas diagonally. Have Picante sauce available for dipping.
* I’ve also tried it using taco seasoned cheddar cheese/Monterey jack.
** I used the 4.25 oz chopped black olives…too lazy to chop olives really small.
*** I’ve used ½ the mixture in tortillas and other ½ I used Frito’s new scoopable corn chips…put a teaspoonful in chip and topped with picante.
I didn’t really measure ingredients…just chopped and sprinkled layer after layer.
olives have pits to they’re time consuming unless you have a pitter.
1 cup prepared Hummus 1 cup shredded greens
½ cup chopped tomato ½ cup chopped cucumber
2 Tblsp chopped red onion ½ cup Feta cheese crumbled
2 Tblsp chopped Kalamata olives Pita bread
Spread hummus on bottom of 9” pie plate or serving dish.
Layer in this order: greens, tomato, cucumber, red onion, Feta cheese and topped with Olives.
Serve with pieces of pita bread or pita chips.
Yeah, your fingers will get messy but it’s worth it. After awhile I used a couple spoons to roll in egg or breadcrumb mixture.
¼ cup flour
1 cup Italian style bread crumbs
½ tsp seasoned salt
¼ tsp garlic powder
1 Tblsp milk
lb. mozzarella, cut into ¾ x ¾ inch strips (or
you can use string cheese cut each in half)
or pizza sauce for dipping
Deep fryer set at 370º.
Whisks eggs and milk together.
Combine breadcrumbs, seasoned salt and garlic powder.
Coat each piece of cheese with flour, then dip in egg and then roll in breadcrumbs mixture..
Dip in egg and crumbs again.
Place on wax paper and chill for at least 1 hour. You can also freeze for 10 minutes to overnight.
Deep-fry 4-5 at a time for 10-15 seconds. Drain on paper towels.
Sticks – Baked
A nice rendition that is baked…thus pseudo healthier?? I used string cheese and cut them in half.
(8 oz) pkg mozzarella cheese or package of string cheese
1 Tblsp water
1 cup Italian breadcrumbs
½ tsp. Garlic powder
cup sifted flour (I didn’t sift)
4 tsp butter, melted
1 cup marinara sauce for dipping.
Cut cheese into 3 x ½ x ½ inch sticks or cut string cheese in half
In shallow bowl beat eggs and water together.
In another bowl combine breadcrumbs and garlic powder
Coat cheese sticks with flour, then egg mixture, then breadcrumb mixture. Repeat egg and breadcrumb mixture coatings.
Place coated sticks on a plate in a single layer.
Cover with foil and chill 2 to 3 hours.
Heat oven to 400º.
Place cheese sticks on a foil-lined baking sheet. Drizzle with butter.
Bake 8 to 10 minutes or until crisp.
Tyme Cereal Munchie Mix
2 1/2 cups Cherrios
2 1/2 cups Kix
2 1/2 cups Rice Chex
2 1/2 cups Corn Chex OR I use 2 1/2 cups Crispix and 2 1/2 cups Wheat Chex instead of Rice & Corn Chex
1/2 pkg thin pretzels
1/2 lb peanuts (I use a can of Mix nuts instead)
Mix in large baking tin.
¾ cup butter/margarine
1 tsp. onion salt
1 tsp. garlic salt
1 tsp. celery salt
3 or so dashes of Tabasco
2 tblsp. Worcester sauce
Pour and stir over mixture and bake at 225° oven -- stir every 20 minutes for 2 hours.
These are really good. It makes a BIG batch – 48 puffs. I also put out Sweet Vidalia Onion dip and the soy sauce dip mentioned in recipe Sesame Tempura Veggies. Ranch dip could also be used.
½ cups water
1 ½ sticks unsalted butter
2 cups coarsely chopped onions 2 tsp salt
1 ½ cups flour 6 eggs
1 cup freshly grated Parmesan cheese
Preheat 400º and grease 2 cookie sheets.
Bring water to boil in a medium saucepan and add 1 stick of the butter.
Meanwhile sauté the onions in the ½ stick butter until wilted, about 5 minutes.
When butter has melted in the water and comes to a boil again, add salt and flour all at once. Turn the heat down low and stir a few minutes until mixture makes a ball and pulls away from the side of the pan.
Off the heat, beat in eggs, one at a time, until each is fully incorporated before adding the next.
Add cheese and onions, mixing thoroughly.
Drop heaping tablespoons of dough onto greased cookie sheets.
Bake until golden and puffy – about 25-35 minutes.
NOTE: It was also suggested to lightly brush tops with milk and sprinkle alittle more Parmesan prior to baking…I did this with one batch and it browned too quickly.
This turned out really great. I used the dip recipe for Outback’s Bloom’in Onion which is found below. For the pancake mix, I used Krusteaz’s Buttermilk Pancake Mix.
5 white onions (I used 2 Vidalia and 3 white)
1 cup milk
3 eggs, beaten
salt to taste
2 cups pancake mix
oil – for deep frying
Separate onions into rings
milk, eggs and salt to taste in large mixing bowl. I used a large Ziploc bag.
Soak onion rings in mixture for 30 min – 1 hr. I soaked overnight.
Heat oil in deep fryer to 375º
Remove onion rings from milk mixture, dip in pancake mix and place in hot
I used another Ziploc bag and coated onions one batch at a time.
Fry rings until golden brown – about 3-4 minutes.
Drain fried onion rings on paper towels.
Pack fried onion rings solidly, but loosely, without pressing into 8 x 4” loaf pan.
Bake at 400º for 10 minutes.
Turn onto serving platter.
The original recipe would make a HUGE batch! The following is half of the recipe.
1 cup mayo
1 cup sour cream
¼ heaping cup Tomato Chili Sauce
¼ heaping tsp Cayenne Pepper
Combine all ingredients and refrigerate for at least 1 hour before serving.
thing is great!!!
8 oz. cream cheese, room temperature
8 oz. lite cream cheese, room temperature
1/2 cup grated Romano cheese
1 1/2 cup grated Monterey Jack cheese
2 cup lite sour cream, divided
1 Tblsp flour
3 eggs or equivalent egg substitute
1 1/2 T minced green onion
8 ounces medium or hot salsa
4 ounces canned green chilies, diced, drained
1 Tblsp chopped fresh cilantro or parsley (optional)
6 ounces guacamole, (optional)
1/2 cup chopped red pepper
In large bowl combine cream cheese, lite cream cheese, Romano and
Monterey Jack. Beat until light and fluffy. Add 1 cup lite sour cream
and flour. Add eggs all at once. Mix well. Stir in green onion,
salsa, chilies, and cilantro, if desired.
Pour into ungreased 9-inch springform pan**. Place pan on baking sheet in
center of preheated 350-degree oven. Bake 40 to 45 minutes. Center
will be nearly set. Remove from oven. Spread remaining 1 c lite sour
cream over top of hot cheesecake. Cool on rack. Refrigerate covered at
least 4 hours.
To serve, remove sides of pan. If desired, swirl guacamole around outer
edge of cheesecake. Sprinkle guacamole with red pepper, if desired.
Garnish top with sprigs of cilantro. Serve with tortilla chips.
**If you use a 10-inch springform pan, decrease cooking time.
2 Lbs ground sausage
1 ½ cups Bisquick
4 cups shredded cheddar cheese
½ cup finely chopped onion
½ cup finely chopped celery
½ tsp garlic powder
Preheat oven to 375 degrees. Mix all ingredients. Form into 1 inch balls. Bake 15 minutes on ungreased cookie sheet until golden brown. Makes about 6 dozen. Sausage cheese balls can be frozen uncooked.
2 cups biscuit mix
½ cup milk
¼ cup butter or margarine melted
1 lb. Bob Evans Original Recipe roll sausage.
Preheat oven to 400°
Combine biscuit mix, milk and butter in large bowl and stir until blended. Refrigerate 30 minutes.
Divide into two portions. Roll out one portion on floured surface to 1/8 inches thick rectangle…about 10 x 7 inches. Spread with half the sausage. Toll lengthwise into long roll. Repeat with remaining dough and sausage.
Place rolls in freezer until hard enough to cut easily. Cut rolls into thin slices. Place on baking sheets.
Bake 15 minutes or until golden brown. Serve hot and refrigerate leftovers.
This is a light and easy tempura recipe. I used broccoli and cauliflower florets and button mushrooms. The original recipe used fresh green beans. The sweet sour dipping sauce was great!
2 Qts oil for deep frying (I used peanut oil)
1+ cup of flour
¼ cup sesame seeds
1 can or bottle of beer (room temp)
¾ lb fresh green beans
3 Tblsp soy sauce
3 tsp lime juice
3 tsp white sugar
Heat oil in deep-fryer to 375º.
In medium bowl mix the flour, sesame seeds and beer until smooth. Definitely need more flour than original recipe calls for…else it’s too soupy. I added about 1/3 cup more flour and also some seasoned breadcrumbs until mixture was thick and would stick to veggies.
Roll veggies in mixture and shake of excess. Deep fry the coated beans in batches until golden brown (about 1-2 minutes). For other veggies, I deep-fried about 3-4 minutes. Drain on paper towels. Salt to taste.
In a small bowl, whisk together soy sauce, lime juice and sugar to use as dipping sauce.
8 oz. cream cheese
1 can tiny shrimp, drained
1 tsp lemon juice
1 tsp Worcestershire sauce
1/2 cup mayonnaise
1 tsp horseradish
Garlic salt to taste
Mix & chill. I serve with Bremners Wafers.
Smoky Salmon Spread
1 can (14-3/4 oz) Alaska Salmon
2 Packages (8 oz. Each) cream cheese
Tablespoons Lemon Juice
1 ½ Teaspoons Dill Weed
¼ cup thinly sliced green onions
3 or 4 drops natural hickory liquid smoke
Drain Salmon. Beat cream cheese with lemon juice, milk and dill weed in mixer until light and fluffy. Beat in salmon and green onions until thoroughly combined. Season with liquid smoke to taste. Chill several hours before serving to allow flavors to blend. To serve on crackers or French Bread rounds.
also serve capers on the side. Next
time I smushed up a teaspoon or two of capers and blending in.
tried a couple different recipes and I like this one the best.
1 egg white, lightly beaten ½ tsp salt
1 Tblsp water 1 tsp ground cinnamon
3 cups pecan halves ½ tsp ground cloves
½ cup white sugar ½ tsp ground nutmeg
In medium bowl beat the egg white with the water. Stir in pecans and mix until well moistened.
In a small bowl combine the sugar, salt, cinnamon, cloves and nutmeg.
over the moistened nuts and spread nuts on aluminum-covered pan.
Bake in oven for 30 minutes, stirring once or twice. Careful not to
6 to 8 dozen
2 (10-ounce) packages frozen spinach
2 cups herb-flavored stuffing mix
1 large onion, finely chopped
6 eggs, well-beaten
3/4 cup melted margarine
1/2 cup grated Parmesan cheese
3/4 Tablespoon Cayenne pepper to taste
1 1/2 teaspoons garlic salt
1-2 teaspoons Tony's Creole Seasoning (optional)
Preheat oven to 325 degrees F. Lightly grease a cookie sheet. Cook spinach according to package directions and drain well, squeezing to remove excess moisture. Combine with stuffing mix, chopped onion, eggs, margarine, cheese, Cayenne and garlic salt. Mix well. Shape into 3/4-inch balls and place on cookie sheet. Bake 15-20 minutes. (These are successfully frozen by placing on a pan in freezer until hard, then storing in airtight bags. To serve, thaw slightly and bake 20-25 minutes.)
Mex Layered Dip
3 medium avocados (very ripe)
2 tblsp lemon juice
1/2 tsp salt
1/4 tsp pepper
2 cans frozen avocado dip (defrosted)
1 cup sour cream
1/2 cup mayo
1 pkg of Taco Mix
Mix these three ingredients together
Finely chop one medium size onion
Chop/seed 2 or 3 tomatoes
Chop one can medium black olives (pitted of course)
One package (16 oz) shredded cheddar cheese
In rectangular pan: In Layers
Spread 2 cans Frito’s bean dip
Spread Avocado dip
Spread Taco/mayo/sour cream mix
Cover with tomato/onion/olives mixture
Cover with shredded cheese
Refrigerate for at least 1 hour before serving
Nice Italian appetizer. I used the smaller, rounded frozen ravioli (approx. 2" diameter).
1 pkg. Frozen meat or cheese filled ravioli
1/2 cup milk
Marinara sauce (I used Barilla)
Follow directions on package to cook ravioli. When they float, they're done.
Set aside to cool.
Heat oil in fryer to 375º --if using large pan--at least 2" of oil.
Dip ravioli in milk, then cover in breadcrumbs.
Fry in batches until golden brown - 3 to 4 minutes.
Sprinkle hot ravioli with Parmesan.
Heat marinara sauce
Serve ravioli with dipping sauce.
¾ cup sugar
Remove 1-inch wide continuous strip of peel of lemon. Squeeze ¼ cup lemon juice and set aside. Cut vanilla bean lengthwise in half and spread pod open. Scrape seeds out and reserve seeds & pod.
Heat lemon peel, seeds, pod, sugar and ¾ cu water to boiling over high heat. Reduce heat to medium and cook uncovered 5 min. or until syrup thickens. Pour syrup into small bowl, stir in lemon juice. Cover and refrigerate 2 hrs.
In large bowl, cut up your fruit (strawberries, melon, pineapple, etc.) pour syrup over fruit and stir gently.
1 Pkg Refrigerator Crescent Rolls
Roll out to cover 9x13 inch lightly greased pan
Bake at 375º for 6 to 8 minutes (until golden)
8 oz. Cream cheese softened
½ cup mayo
½ pkg Ranch Dressing
Blend and spread over crust. Cover with chopped broccoli, cauliflower, green/red peppers, chopped carrots, etc….any assortment of raw veggies.
Chill for at least 1 hour. Cut into small squares and serve.
Vidalia Onion Dip
1 Tblsp light vegetable oil
1 clove garlic, peeled and minced
1 1/2 cups chopped Vidalia onion (or other sweet onion)
1 1/2 teaspoons sugar
1 tsp dried thyme
1/4 cup strong beef stock
2 Tblsp medium dry sherry
8 oz. cream cheese
1/4 cup sour cream
1 tablespoon minced fresh chives
Heat the oil in a large skillet. Add the garlic and 1 generous cup of the onions, and sauté over medium high heat until softened (do not brown), 3 to 5 minutes. Sprinkle with the sugar and the thyme, drizzle in the stock and sherry, and simmer until the liquid is reduced to 1 tablespoon, about 2 minutes. Remove from the heat and allow to cool to room temperature. Combine the cream cheese and sour cream in a mixing bowl and whip together with an electric mixer on high speed to soften and combine. Add the cooled onion mixture and stir or blend in on low speed. Stir in chives and remaining raw onions. Season to taste with salt. Spoon into a serving bowl and serve with crackers such as Triscuits.
What a Salsa!!!
this from a Verizon friend.. it’s great and different! Not too spicy…BUT
there’s several if/and/buts depending on your taste buds…see Comments.)
8-10 Roma (Plum) Tomatoes
used 3 because I can’t handle real spicy)
1 ½ to
2 Tblsp Knorr Tomato/Chicken
Flavored Bouillon – (Powdered bouillon in jar for base in soups and sauce) (I
used 1 ½ , 2 seemed too salty to me)
cilantro (I used less it’s definitely a matter of taste)
½ to ¾ medium size onion chopped
1 big clove garlic chopped
3 strips bacon
Boil tomatoes and jalapenos until the skin breaks on tomatoes and the jalapenos turn dull green. Put in food processor (for chunky) or blender. Add soup base. Add cilantro, onion and garlic. Blend.
Brown bacon in a pan large enough to hold sauce. Crumble bacon and leave most of drippings. Add liquefied (chopped) veggies to pan with bacon and bring to boil. Once it boils it’s done!
NOTE: bouillon may be difficult to find unless you know of a Latin grocery. Can be ordered online at: