Jeanie Carrigan, Madera, California
I simplify party preparation by using my slow cooker to create this thick, cheesy dip. Your guests won’t believe how good it is!
1 medium onion, finely chopped
2 garlic cloves, minced
2 teaspoons canola oil
2 cans (15 ounces each) chili without beans
2 cups salsa
2 packages (3 ounces each) cream cheese, cubed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
Tortilla chips
In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer.
Transfer to a 3-qt. slow cooker. Stir in the chili, salsa, cream cheese and olives. Cover and cook on low for 4 hours or until heated through, stirring occasionally. Stir before serving with tortilla chips. yield: 6 cups.
Slow cookers are great for appetizers, and many feature removable inserts making cleanup a breeze. Be sure to cool the insert before rinsing or cleaning with water to avoid cracking.
Veronica Callaghan
Glastonbury, Connecticut
I’m always looking for lighter recipes to take on tailgate outings, and this one works great. Just whip up the marinade, add chicken and take it along to grill at your pregame festivities.
1 pound boneless skinless chicken breasts
1/2 cup lime juice
1 tablespoon balsamic vinegar
2 teaspoons minced chipotle pepper in adobo sauce
1/2 teaspoon salt
SAUCE:
1 medium ripe avocado, peeled and pitted
1/2 cup fat-free sour cream
2 tablespoons minced fresh cilantro
2 teaspoons lime juice
1 teaspoon grated lime peel
1/4 teaspoon salt
Flatten chicken to 1/4-in. thickness; cut lengthwise into sixteen 1-in.-wide strips. In a large resealable plastic bag, combine the lime juice, vinegar, chipotle pepper and salt; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
Meanwhile, for the sauce, place remaining ingredients in a food processor; cover and process until blended. Transfer to a serving bowl; cover and refrigerate until serving.
Drain chicken and discard marinade. Thread meat onto four metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill, covered, over medium heat or broil 4 in. from the heat for 8-12 minutes or until no longer pink, turning frequently. Serve with sauce. yield: 16 skewers (3/4 cup sauce).
Tracy Golder
Bloomsburg, Pennsylvania
This crunchy mix is great for a late night snack or any gathering. The chocolate-peanut butter combination will satisfy any sweet tooth.
6 cups frosted bite-size Shredded Wheat
1 cup milk chocolate chips
1/4 cup creamy peanut butter
1 cup confectioners’ sugar
Place cereal in a large bowl; set aside. In a microwave, melt chocolate chips and peanut butter; stir until smooth. Pour over cereal and stir gently to coat. Let stand for 10 minutes.
Sprinkle with confectioners’ sugar and toss to coat. Cool completely. Store in an airtight container. yield: 6 cups.
Patricia Prescott
Manchester, New Hampshire
I’m always looking for creative yet family-pleasing ways to stretch my tight grocery budget. I usually make this dish with ham “ends” that are available at the deli counter.
4 pita breads (6 inches), split
1/4 cup olive oil
4 cups ground fully cooked ham
1 cup (4 ounces each) shredded Swiss, American and cheddar cheeses
1/4 cup mayonnaise
1/2 teaspoon ground mustard
2 tablespoons minced fresh parsley
Additional shredded Swiss cheese, optional
Cut each pita half into eight wedges; brush rough sides with oil. Place on ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown, turning once. Remove to wire racks.
In a large bowl, combine the ham, cheeses, mayonnaise and mustard. Transfer to a shallow 1-qt. baking dish.
Bake, uncovered, at 350° for 15-20 minutes or until edges are bubbly. Sprinkle with parsley and additional Swiss cheese if desired; serve with pita wedges. yield: 3-1/2 cups.
Lily-Michele Alexis
Louisville, Kentucky
When you want a more “meaty” appetizer for your holiday buffet, reach for these finger-licking-good ribs!
6 pounds pork baby back ribs, cut into two-rib portions
2 cups water, divided
3/4 cup packed brown sugar
2 tablespoons cornstarch
1 teaspoon garlic powder
1/4 teaspoon ground ginger
1/2 cup honey
1/4 cup soy sauce
Place ribs bone side down in a large roasting pan; pour 1 cup of water over ribs. Cover tightly and bake at 350° for 1-1/2 hours.
In a small bowl, combine the brown sugar, cornstarch, garlic powder and ginger. Stir in the honey, soy sauce and remaining water until smooth. Drain fat from roasting pan; pour sauce over the ribs.
Bake, uncovered, for 45 minutes or until meat is tender. yield: 24 servings.
Rebecca Baird
Salt Lake City, Utah
This old-fashioned thirst-quencher is one I serve often during hot summer months. Club soda gives a little fizz to this sweet and tart beverage.
3 cups sugar
2 cups water
1 cup lemon peel strips (about 6 lemons)
3 cups lemon juice (about 14 lemons)
1 bottle (1 liter) club soda, chilled
In a large saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring frequently. Stir in lemon strips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Cool slightly. Stir in lemon juice; cover and refrigerate until chilled. Discard lemon strips. Pour mixture into a pitcher; gradually stir in club soda. yield: 10 cups.
Cyndi Fynaardt
Oskaloosa, Iowa
Here’s an awesome update on classic pigs in a blanket. Pork-and-beef logs are wrapped up in a from-scratch pastry dough. Bet you can’t eat just one of them!
3 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 cup shortening
1/2 cup cold butter, cubed
1 cup milk
10 crushed Zwieback or Holland rusks (1-1/4 cups)
1/4 teaspoon salt
1/4 teaspoon pepper
1-3/4 pounds ground beef
1-3/4 pounds bulk pork sausage
Dijon mustard, optional
In a large bowl, combine the flour, sugar and baking powder. Cut in shortening and butter until mixture resembles coarse crumbs. Gradually add milk, tossing with a fork until dough forms a ball. Divide dough into three portions. Refrigerate until chilled.
Meanwhile, for filling, in a large bowl, combine the Zwieback crumbs, salt and pepper. Crumble beef and pork over mixture and mix well. Shape rounded tablespoonfuls of meat mixture into 3-in. logs.
On a floured surface, knead one portion of dough 8-10 times. Roll dough to 1/8-in. thickness; cut with a floured 3-in. round cutter. Place one log in the center of each circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Reroll scraps. Repeat with remaining dough and filling.
Place on greased racks in shallow baking pans. Bake at 350° for 35-40 minutes or until meat is no longer pink. Serve with mustard if desired. yield: about 4-1/2 dozen.
Kathryn Schumacker
Batesville, Indiana
My family eats these as fast as I can make them, and with just four ingredients, they couldn’t be easier to prepare. Guests will love the taste, and you’ll love the simplicity.
35 large fresh mushrooms
1/2 pound bulk pork sausage
1/2 cup shredded part-skim mozzarella cheese
1/4 cup seasoned bread crumbs
Remove stems from mushrooms and finely chop; set caps aside. In a large skillet, cook sausage and mushrooms over medium heat until meat is no longer pink; drain.
Remove from the heat. Stir in cheese and bread crumbs. Fill each mushroom cap with about 1 tablespoon of filling.
Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender. yield: 35 appetizers.
James Korzenowski
Fennville, Michigan
This fabulous recipe is perfect for when you want to make something ahead of time. Friends with hearty appetites will love the chunks of chicken, crunchy cashews and Asiago cheese.
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons butter
2 garlic cloves, minced
1/3 cup salted cashew halves
1/3 cup mayonnaise
1/2 cup chopped onion
1/4 cup shredded Asiago cheese
1/4 cup minced fresh basil
1/2 teaspoon hot pepper sauce
Assorted crackers or toasted baguette slices
Season chicken with salt and pepper. In a large skillet, saute chicken in butter for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in cashews. Remove from the heat; cool.
In a food processor, combine the mayonnaise, onion, cheese, basil, pepper sauce and chicken mixture; cover and process until blended. Press into a 2-cup bowl; cover and refrigerate for at least 2 hours.
If desired, unmold onto a serving platter; serve with crackers or baguette slices. yield: 2 cups.
Connie McDowell
Greenwood, Delaware
These tasty little crab tarts make excellent appetizers served warm and crispy from the oven. You can also add them to your list of holiday finger food as well. They are truly crowd-pleasers.
32 wonton wrappers
Cooking spray
1 package (8 ounces) cream cheese, softened
1/2 cup heavy whipping cream
1 egg
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
5 drops hot pepper sauce
2 pouches (3.53 ounces each) premium crabmeat, drained
1/4 cup thinly sliced green onions
1/4 cup finely chopped sweet red pepper
1 cup grated Parmesan cheese
Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350° for 8-9 minutes or until lightly browned.
Meanwhile, in a small bowl, beat the cream cheese, cream, egg, mustard, Worcestershire sauce and pepper sauce until smooth. Stir in the crab, green onions and red pepper; spoon into wonton cups. Sprinkle with Parmesan cheese.
Bake for 10-12 minutes or until filling is heated through. Serve warm. Refrigerate leftovers. yield: 32 appetizers.
Cindy Steffen
Cedarburg, Wisconsin
This is a refreshing punch that isn’t as sweet as most. My family loves the tart “wake-you-up” flavor!
4 maraschino cherries
1 medium navel orange, thinly sliced
1 small lemon, thinly sliced
1 small lime, thinly sliced
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen limeade concentrate, thawed
1 can (12 ounces) frozen pineapple-orange juice concentrate, thawed
2 liters diet ginger ale, chilled
Arrange fruit in a 5-cup ring mold; add 3/4 cup water. Freeze until solid. Add enough water to fill mold; freeze until solid.
Just before serving, in a punch bowl, combine juice concentrates with 2 cups water. Stir in ginger ale. Unmold ice ring by wrapping the bottom of the mold in a hot, damp dishcloth. Invert onto a baking sheet; place fruit side up in punch bowl. yield: 21 servings (4 quarts).
Ann Robertson
Smyrna, Tennessee
These “rollers” are great to take to parties or to enjoy at home for dessert. The spirals are simply delicious and come together in minutes.
1 pound sliced bacon
2 cups all-purpose flour
2 cups (8 ounces) finely shredded cheddar cheese
1 teaspoon salt
1/2 cup shortening
1/3 cup milk
Cut each bacon strip in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm.
In a large bowl, combine the flour, cheese and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn dough onto a lightly floured surface; knead 8-10 times.
Divide dough in half. Roll one portion into a 12-in. x 9-in. rectangle. Cut in half, forming two 9-in. x 6-in. rectangles; cut each rectangle into nine 1-in. strips. Repeat with remaining dough.
Place a piece of bacon on each biscuit strip; carefully roll up jelly-roll style. Place seam side down on ungreased baking sheets. Bake at 450° for 8-10 minutes or until golden brown. Serve warm. Refrigerate leftovers. yield: 3 dozen.
Terri Newton
Marshall, Texas
Make this fun, easy snack mix in the microwave for a treat anytime. Add extra red pepper sauce for more “kick.”
3 cups each Corn Chex, Wheat Chex and Rice Chex
1 cup unsalted peanuts
1 cup miniature pretzels
1 cup cheese-flavored snack crackers
1/4 cup butter, melted
1 tablespoon Worcestershire sauce
2-1/2 teaspoons hot pepper sauce
1-1/4 teaspoons seasoned salt
In a large bowl, combine the cereal, peanuts, pretzels and crackers. In a small bowl, combine the butter, Worcestershire sauce, pepper sauce and seasoned salt; pour over cereal mixture.
Microwave in batches on high for 2 minutes, stirring three times. Spread onto waxed paper-lined baking sheets to cool. Store in an airtight container. yield: 3 quarts.
editor’s note: This recipe was tested in a 1,100-watt microwave.
Carolyn Butterfield, Lake Stevens, Washington
I entered this recipe in a local fair, and it took first place! This is one of my favorites because all of the ingredients (except for the lime juice) came directly from my garden and beehives.
2 cups seeded finely chopped watermelon
1/2 cup finely chopped peeled cucumber
1/4 cup finely chopped red onion
1/4 cup finely chopped sweet red pepper
1 jalapeno pepper, seeded and minced
1/4 cup minced fresh cilantro
1 tablespoon minced fresh basil
1 tablespoon minced fresh mint
2 tablespoons honey
1 teaspoon lime juice
Baked tortilla chip scoops
In a large bowl, combine the melon, cucumber, onion, peppers and herbs. Drizzle with the honey and the lime juice; gently toss to coat.
Refrigerate for at least 1 hour. Serve with chips. yield: 3 cups.
editor’s note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
If you have any of the Watermelon Salsa left after serving it with chips at your get-together, try spooning a little over grilled tilapia for a refreshing spring or summer meal. It’s also tasty with pork or even chicken.
Margaret Nichols
White Hall, Illinois
Coated with nuts, these cheese balls are impossible to pass up on a buffet table. I’ve even served them with crackers and fruit at morning meetings.
2 packages (8 ounces each) cream cheese, softened
2 cups (8 ounces) shredded sharp cheddar cheese
2 cups (8 ounces) shredded mild cheddar cheese
4 ounces crumbled blue cheese
4-1/2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon onion powder
1/8 teaspoon garlic powder
1/3 cup finely chopped pecans, toasted
1/3 cup finely chopped salted peanuts
Assorted crackers, grapes and/or apple slices
In a large bowl, combine the cheeses, horseradish, Worcestershire sauce, onion powder and garlic powder. Shape into two balls. Cover and refrigerate for 15 minutes.
Combine pecans and peanuts; press onto cheese balls. Cover and refrigerate for at least 2 hours. Serve with crackers, grapes and/or apple slices. yield: 2 cheese balls (2 cups each).
Laura Mahaffey
Annapolis, Maryland
Although this recipe makes a big batch of savory bites, there are never any left over. Whether served as a snack or a change-of-pace side dish, they are always popular!
1 package (8-1/2 ounces) corn bread/muffin mix
1/2 cup grated Parmesan cheese
1/8 teaspoon garlic powder
2 eggs
1/2 cup blue cheese salad dressing
1/4 cup butter, melted
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded cheddar cheese
1/2 cup finely chopped onion
In a large bowl, combine the muffin mix, Parmesan cheese and garlic powder. In another bowl, whisk the eggs, salad dressing and butter; stir into dry ingredients just until moistened. Fold in the spinach, cheddar cheese and onion.
Fill greased miniature muffin cups two-thirds full. Bake at 350° for 12-14 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. yield: 4 dozen.
Vikki Rebholz
West Chester, Ohio
These golden-brown rounds have lots of pepperoni flavor. They’re easy to make and are really good, too!
1/2 cup diced pepperoni
1/2 cup shredded part-skim mozzarella cheese
1/4 teaspoon dried oregano
1 egg, separated
1 tube (8 ounces) refrigerated crescent rolls
In a small bowl, combine the pepperoni, cheese, oregano and egg yolk. In another small bowl, whisk egg white until foamy; set aside. Separate crescent dough into four rectangles; seal perforations.
Spread pepperoni mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into six slices.
Place cut side down on greased baking sheets; brush tops with egg white. Bake at 375° for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers. yield: 2 dozen.
Taste of Home
Test Kitchen
Rich and rewarding, this coffee is sure to warm your spirits. To save time at a potluck, dish up the butter mixture with a small scoop and let guests mix up their own beverages. It’s great for fall events.
1/4 cup butter, softened
1 cup packed brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
EACH SERVING:
1 cup hot brewed coffee (French or other dark roast)
Cinnamon sticks and whipped cream, optional
In a small bowl, beat butter and brown sugar until crumbly, about 2 minutes. Beat in vanilla and spices.
For each serving, stir 1 tablespoon butter mixture into 1 cup coffee. Garnish with cinnamon stick and whipped cream if desired.
Cover and refrigerate leftover butter mixture for up to 2 weeks. yield: 20 servings (1-1/4 cups mix).
Elva Kelly
Prince George, British Columbia
I always serve these turnovers at large get-togethers. If you like, however, you can add a tossed green salad and serve them for dinner. They freeze well, too.
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1/2 cup shortening
1 cup (8 ounces) sour cream
1 egg yolk
FILLING:
3/4 pound ground beef
1 large onion, finely chopped
1/4 cup finely chopped fresh mushrooms
1/2 cup sour cream
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 egg
2 teaspoons water
In a large bowl, combine the flour, sugar and salt. Cut in shortening until crumbly. Stir in sour cream and egg yolk just until moistened. Shape into a ball. Cover and refrigerate for 2 hours or until easy to handle.
In a large skillet over medium heat, cook the beef, onion and mushrooms until meat is no longer pink. Remove from the heat; drain. Stir in the sour cream, salt, oregano and pepper.
On a floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 3-in. round cutter. Place a rounded teaspoon of filling on one side of each circle; fold dough over filling. Press edges with a fork to seal. Prick tops with a fork. Reroll scraps; repeat.
Place on greased baking sheets. Beat egg with water; brush over turnovers. Bake at 450° for 12-15 minutes or until lightly browned. yield: about 4-1/2 dozen.
Jane Bray
Temple, Terrace Florida
I’ve made this party mix for many years, and I usually double the recipe. It makes a wonderful gift, and everyone always asks for the recipe.
4 cups Golden Grahams
1 cup dry roasted peanuts
1 cup dried banana chips
1 cup raisins
1 cup milk chocolate M&M’s
In a large bowl, combine all ingredients. Store in an airtight container. yield: 7 cups.
Rhonda Struthers
Ottawa, Ontario
Havarti cheese, asparagus and red peppers make these tasty roll-ups ideal for a summer celebration. Fresh chive ties give them a fussed-over look, but they’re a cinch to make.
16 fresh asparagus spears, trimmed
1 medium sweet red pepper, cut into 16 strips
8 ounces Havarti cheese, cut into 16 strips
8 thin slices deli ham or prosciutto, cut in half lengthwise
16 whole chives
In a large skillet, bring 1 in. of water to a boil. Add asparagus; cover and cook for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
Place an asparagus spear, red pepper strip and cheese strip on each slice of ham. Roll up tightly; tie with a chive. Refrigerate until serving. yield: 16 servings.
Sandra Fisher
Missoula, Montana
I came up with this recipe when I got tired of the same old wings. These are baked with onion and garlic, then broiled and basted with a mixture of raspberry jam, barbecue sauce and jalapeno peppers. The sauce is also excellent on pork…and is great for dipping.
2/3 cup barbecue sauce
2/3 cup seedless raspberry jam
3 tablespoons finely chopped onion
1 to 2 jalapeno peppers, seeded and finely chopped
2 teaspoons minced garlic, divided
2 teaspoons Liquid Smoke, optional, divided
1/4 teaspoon salt
15 chicken wings (about 3 pounds)
1 small onion, sliced
1 cup water
In a small bowl, combine the barbecue sauce, jam, chopped onion, peppers, 1 teaspoon garlic, 1 teaspoon Liquid Smoke if desired and salt; mix well. Cover and refrigerate for at least 2 hours.
Cut chicken wings into three sections; discard wing tip section. Place the chicken wings in a greased 15-in. x 10-in. x 1-in. baking pan. Top with sliced onion and remaining garlic. Combine the water and remaining Liquid Smoke if desired; pour over wings. Cover and bake at 350° for 30 minutes or until juices run clear.
Transfer wings to a greased broiler pan; brush with sauce. Broil 4-6 in. from the heat for 20-25 minutes, turning and basting every 5 minutes or until wings are well coated. yield: 2-1/2 dozen.
editor’s note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings. When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Laura Metzger, York, Pennsylvania
I like to entertain a lot and have used these tasty cups on several occasions as an appetizer. I also like how it is easy to switch around the ingredients to give it a different flavor.
1 package (3 ounces) cream cheese, softened
1 cup finely chopped fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chilies, drained
1/4 cup sliced ripe olives, drained
1 tube (10.2 ounces) refrigerated biscuits
Salsa and sour cream, optional
In a small bowl, combine the cream cheese, ham, cheese, chilies and olives. Separate dough into 10 biscuits; press each biscuit onto the bottom and up the sides of a greased muffin cup. Fill with ham mixture.
Bake at 375° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 2 minutes before removing from pan. Serve warm. Garnish with salsa and sour cream if desired. yield: 10 servings.
When you bring a dish to pass at a potluck, add a label or create a small card to place in front of the item.
This tells guests what they’re enjoying and notes who they should see for the recipe!
Rebecca Cook Jones
Henderson, Nevada
Tart and refreshing, this sparkling nonalcoholic punch will add pizzazz to holiday parties, bridal showers and other festive occasions. My mother-in-law gave me the recipe for this beverage.
2 cans (16 ounces each) jellied cranberry sauce
1-1/2 cups orange juice
1/2 cup lemon juice
2 bottles (1 liter each) ginger ale, chilled
Ice cubes
In a large pitcher or punch bowl, whisk cranberry sauce until smooth. Whisk in orange and lemon juices. Just before serving, slowly stir in ginger ale. Add ice cubes. yield: 14 servings.
Brianna Shade
Beaverton, Oregon
These quick, versatile wontons are great for a savory snack or paired with a bowl of soothing soup on a cold day. I usually make a large batch, freeze half on a floured baking sheet, then store in an airtight container.
1/2 pound ground pork
1/2 pound extra-lean ground turkey
1 small onion, chopped
1 can (8 ounces) sliced water chestnuts, drained and chopped
1/3 cup reduced-sodium soy sauce
1/4 cup egg substitute
1-1/2 teaspoons ground ginger
1 package (12 ounces) wonton wrappers
Cooking spray
Sweet-and-sour sauce, optional
In a large skillet, cook the pork, turkey and onion over medium heat until meat is no longer pink; drain. Transfer to a large bowl. Stir in the water chestnuts, soy sauce, egg substitute and ground ginger.
Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 2 heaping teaspoons of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with the remaining wrappers and filling.
Place on baking sheets coated with cooking spray; lightly coat wontons with additional cooking spray.
Bake at 400° for 10-12 minutes or until golden brown, turning once. Serve warm with sweet-and-sour sauce if desired. yield: about 4 dozen.
Peggy Allen
Pasadena, California
I serve this easy-to-make appetizer for every special occasion and for “munchie meals” on big-game days. My neighbors look for it whenever we get together.
3 quarts water
1 small onion, sliced
1/2 medium lemon, sliced
2 sprigs fresh parsley
1 tablespoon salt
5 whole peppercorns
1/4 teaspoon dried thyme
1 bay leaf
3 pounds uncooked large shrimp, peeled and deveined (tails on)
SAUCE:
1 cup chili sauce
2 tablespoons lemon juice
2 tablespoons prepared horseradish
4 teaspoons Worcestershire sauce
1/2 teaspoon salt
Dash cayenne pepper
In a Dutch oven, combine the water, onion, lemon, parsley, salt, peppercorns, thyme and bay leaf. Bring to a boil. Add shrimp. Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turn pink.
Drain shrimp and immediately rinse in cold water. Refrigerate for 2-3 hours. In a small bowl, combine the sauce ingredients. Refrigerate until serving.
Arrange shrimp on a serving platter; serve with sauce. yield: about 6 dozen (1-1/4 cups sauce).
Lisa Moore
North Syracuse, New York
My friends and family always ask me to prepare this dip. I guarantee you’ll be asked for the recipe. You can serve it as a party starter or even as a filling for sandwiches.
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup olive oil
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 green onion, cut into three pieces
1 to 2 garlic cloves, peeled
1/4 teaspoon salt
Assorted fresh vegetables and baked pita chips
In a food processor, combine the first seven ingredients; cover and process until blended. Transfer to a bowl. Refrigerate until serving. Serve with vegetables and pita chips. yield: 1-1/2 cups.
Taste of Home
Test Kitchen
This sweet, smooth and fluffy dip is really a crowd-pleaser.
1 package (8 ounces) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup caramel ice cream topping
1 teaspoon vanilla extract
1 cup marshmallow creme
3 medium tart apples
2 tablespoons lemon juice
2 tablespoons water
In a small bowl, beat the cream cheese, brown sugar, caramel topping and vanilla until smooth; fold in marshmallow creme. Cut apples vertically into thin slices.
In a small bowl, combine lemon juice and water; toss apples in lemon juice mixture. Drain. Using Halloween cutters, cut out the center of each slice. Serve apple slices and cutouts with dip. yield: 2 cups.
Del Mason
Martensville, Saskatchewan
This colorful bruschetta packs plenty of fresh flavor and a hint of heat from the jalapeno peppers. It is perfect for a casual summer buffet when tomatoes are at their best.
1-1/2 cups chopped seeded tomatoes
2/3 cup finely chopped red onion
2 tablespoons minced seeded jalapeno pepper
2 garlic cloves, minced
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
2 tablespoons olive oil
1 tablespoon cider vinegar
1 tablespoon red wine vinegar
3 dashes hot pepper sauce
1 loaf (8 ounces) French bread, cut into 1/4-inch slices
2 tablespoons grated Parmesan cheese
In a small bowl, combine the first seven ingredients. In another bowl, whisk the oil, vinegars and pepper sauce; stir into tomato mixture.
Place bread slices on an ungreased baking sheet. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. With a slotted spoon, top each slice with tomato mixture. Sprinkle with cheese. yield: 2-1/2 dozen.
editor’s note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Jessica Klym
Killdeer, North Dakota
A group of us in a foods class developed this recipe for the North Dakota State Beef Bash Competition. We won the contest, and now my family requests this dip for all our special gatherings!
1 pound ground beef
4 tablespoons chopped onion, divided
3 tablespoons chopped sweet red pepper, divided
2 tablespoons chopped green pepper, divided
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1/2 cup salsa
4 tablespoons sliced ripe olives, divided
4 tablespoons sliced pimiento-stuffed olives, divided
2 tablespoons chopped green chilies
1 teaspoon chopped seeded jalapeno pepper
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup shredded cheddar cheese
2 tablespoons sour cream
2 to 3 teaspoons minced fresh parsley
Tortilla chips
In a large skillet, cook the beef, 3 tablespoons onion, 2 tablespoons red pepper and 1 tablespoon green pepper over medium heat until meat is no longer pink; drain. Stir in the soup, salsa, 3 tablespoons ripe olives, 3 tablespoons pimiento-stuffed olives, chilies, jalapeno, oregano and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
Transfer to a serving dish. Top with the cheese, sour cream and parsley; sprinkle with the remaining onion, peppers and olives. Serve with tortilla chips. yield: 3 cups.
editor’s note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.
Beverly Toomey
Honolulu, Hawaii
I like to garnish glasses of this iced tea with some wedges of our sweet Hawaiian pineapple. It is oh-so refreshing!
1 gallon water
24 individual tea bags
6 fresh mint sprigs
3-1/3 cups sugar
3 cups unsweetened pineapple juice
1 cup lemon juice
In a Dutch oven, bring water to boil. Remove from the heat. Add tea bags; steep for 10 minutes. Discard tea bags; add mint. Steep 5 minutes longer; discard mint.
Stir in the sugar, pineapple juice and lemon juice until sugar is dissolved. Cover and refrigerate until chilled. yield: 4 quarts.
Rebecca Register
Tallahassee, Florida
Stuffed eggs are a Southern favorite, and this version is one of my original recipes. My dad loves the tasty creation.
12 hard-cooked eggs
1/2 cup mayonnaise
1/4 cup sweet pickle relish, drained
1 tablespoon honey mustard
1 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
Fresh parsley sprigs, optional
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and the pepper; mix well.
Stuff or pipe into the egg whites. Refrigerate until serving. Garnish with parsley if desired. yield: 2 dozen.
Susan Seymour
Valatie, New York
Want a change from spicy buffalo sauce…then try these wings. They have a good chance of becoming your new all-time favorite!
4 pounds whole chicken wings
1/2 cup spicy brown mustard
1/2 cup honey
1/4 cup butter, cubed
2 tablespoons lemon juice
1/4 teaspoon ground turmeric
Line two 15-in. x 10-in. x 1-in. baking pans with foil; grease the foil. Cut chicken wings into three sections; discard wing tips. Place wings in prepared pans.
In a small saucepan, combine the mustard, honey, butter, lemon juice and turmeric. Bring to a boil. Pour over chicken wings; turn to coat.
Bake at 400° for 1 to 1-1/4 hours or until chicken juices run clear and glaze is set, turning once. yield: about 3 dozen.
Carol Forcum
Marion, Illinois
With cayenne pepper and hot sauce, this delicious dip doubles up on the heat.
1/3 cup mayonnaise
2 tablespoons dried minced onion
2 tablespoons lemon juice
2 tablespoons white wine or white grape juice
1 tablespoon minced garlic
1/2 teaspoon cayenne pepper, optional
1/2 teaspoon hot pepper sauce, optional
2 packages (8 ounces each) cream cheese, cubed
1 pound imitation crabmeat, chopped
Assorted crackers or fresh vegetables
In a food processor, combine the first eight ingredients. Cover and process until smooth. Transfer to a large microwave-safe bowl. Stir in crab; mix well.
Cover and microwave on high for 2-3 minutes or until bubbly. Serve warm with crackers or vegetables. yield: 4 cups.
editor’s note: This recipe was tested in a 1,100-watt microwave.
Lisa Varner
Charleston, South Carolina
This meatball recipe originally called for beef and pork and a different combination of ingredients. I used ground turkey and altered the herbs for a healthy dish.
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 teaspoon plus 1/4 cup reduced-sodium soy sauce, divided
1 pound lean ground turkey
1/4 cup rice vinegar
1/4 cup tomato paste
2 tablespoons molasses
1 teaspoon hot pepper sauce
In a large bowl, combine the garlic, ginger and 1 teaspoon soy sauce. Crumble the turkey over mixture and mix well. Shape into 1-in. balls.
Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink.
In a large saucepan, combine the vinegar, tomato paste, molasses, pepper sauce and remaining soy sauce. Cook and stir over medium heat for 3-5 minutes. Carefully add the meatballs; heat through. yield: 3 dozen.
Lily Julow
Gainesville, Florida
I created these skewers one day when I was trying to think of something new to do with chicken. The bite-size pieces are fabulous for parties.
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup tangerine juice
1/4 cup butter, melted
1/4 cup honey
4 teaspoons dried oregano
4 teaspoons ground cumin
2 to 4 teaspoons hot pepper sauce
2 tablespoons canola oil
Sprinkle chicken with salt and pepper. In a large bowl, combine the tangerine juice, butter, honey, oregano, cumin and hot pepper sauce. Add chicken and toss to coat.
Thread chicken onto 16 metal or soaked wooden appetizer skewers. In a large skillet, cook skewers in oil in batches over medium-high heat for 4-5 minutes or until chicken is no longer pink. yield: 16 servings.
Patricia Aurand
Findlay, Ohio
My comforting cider with a yummy twist of pineapple and citrus is perfect for large events. The tangy treat is sure to warm hands of all sizes, big or little.
8 cups unsweetened apple juice
3/4 cup pineapple juice concentrate
3 tablespoons sugar
1 medium lemon, thinly sliced
3 cinnamon sticks (3 inches)
6 whole allspice
6 whole cloves
4 cups lemon-lime soda
In a large saucepan, combine the apple juice, pineapple juice concentrate, sugar and lemon slices. Place the cinnamon sticks, allspice and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to pan.
Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 10-15 minutes. Discard spice bag. Stir in lemon-lime soda; cook for 4-6 minutes or until heated through (do not boil). yield: 12 servings (3 quarts).
Mary Ray
Raccoon, Kentucky
This frothy refresher topped with lime sherbet is a longtime family favorite and the best punch I’ve ever had. It’s fast and festive and easy to mix up for a variety of occasions.
2 quarts water
2 cups sugar
2 envelopes unsweetened lemon-lime soft drink mix
1 can (46 ounces) unsweetened pineapple juice
1 liter ginger ale, chilled
1 quart lime sherbet
In a punch bowl, combine the water, sugar and soft drink mix; stir until dissolved. Stir in pineapple juice. Refrigerate until chilled. Just before serving, stir in ginger ale and top with scoops of sherbet. yield: 6 quarts.
Mark Curry
Buena Vista, Colorado
Add these flavorful mushrooms to an antipasto platter, toss in a salad or just serve the bites by themselves.
1 pound small fresh mushrooms
1 small onion, thinly sliced
1/3 cup white wine vinegar
1/3 cup canola oil
1 teaspoon salt
1 teaspoon ground mustard
In a large saucepan, combine all ingredients. Bring to a boil over medium-high heat. Cook, uncovered, for 6 minutes, stirring once. Cool to room temperature. Transfer to a large bowl; cover and refrigerate overnight. yield: 3 cups.