Pork & Apple Bites |
Lynn Williams Muncie, IN |
We love party meatballs, but I was looking for something a little different. Perfect for a fall tailgating party!
1 lb. ground pork
1/4 t. cinnamon
1 t. salt
1/8 t. pepper
1/2 c. Granny Smith apple, peeled, cored and grated
1/4 c. soft rye bread crumbs
1/4 c. chopped walnuts
1/2 c. water
1/2 c. apple jelly
In a large bowl; combine pork and seasonings; mix well. Add apple, bread crumbs and walnuts; mix gently until well blended. Form mixture into balls by tablespoonfuls. Working in batches, brown meatballs in a large skillet over medium heat. Drain; return all meatballs to skillet. Pour water into skillet; cover tightly. Cook over medium-low heat for 15 minutes, or until meatballs are no longer pink in the center. Remove meatballs to a serving bowl; cover and set aside. Stir apple jelly into drippings in skillet; cook and stir until jelly is melted. Spoon sauce over meatballs. Makes about 3 dozen.
Greet visitors with a bountiful farmstyle display on the front porch. Set a bale of hay in front of a shock of dried cornstalks, then heap the bale with brightly colored pumpkins, squash and kale. Add a pot or two of mums and you’re done!
Parmesan-Zucchini Bites |
Teri Lindquist Gurnee, IL |
These are bursting with flavor! This recipe has been in my collection for years...we love it any time of year. It’s a great appetizer and also makes a wonderful side with dinner. They freeze well too.
1.35-oz. golden onion soup mix
1-1/2 c. zucchini, grated
1 c. shredded Swiss cheese
4 eggs, beaten
1/4 c. dry bread crumbs
2 T. grated Parmesan cheese
3/4 t. dried basil
Combine all ingredients in a large bowl. Spoon mixture into 24 well-greased mini muffin pans, filling 2/3 full. Bake at 350 degrees for 20 minutes, or until a toothpick comes out clean. Cool before serving. Makes 2 dozen.
For an easy yet elegant appetizer, try a cheese platter. Choose a soft cheese, a hard cheese and a semi-soft or crumbly cheese. Add a basket of crisp crackers, crusty baguette slices and some sliced apples or pears. So simple, yet sure to please!
Halftime Hoagie Dip |
Cyndy DeStefano Mercer, PA |
This is an easy snack that goes a long way for a bunch of hungry boys! The night before my son’s high school football games, we like to invite the team over for Big Red Snack Night. This recipe is a favorite served with chips or spread on bread like a sandwich. You can change up the flavor with any deli meats you like.
1/4 lb. deli salami, chopped
1/4 lb. deli roast turkey, chopped
1/4 lb. deli baked ham, chopped
1/4 lb. provolone cheese, diced
1 onion, chopped
1 head lettuce, shredded
1 to 2 tomatoes, chopped
1/2 c. mayonnaise
1 t. dried oregano
1/4 t. red pepper flakes
pepperoncini peppers to taste
1 T. olive oil
hoagie rolls or scoop-type corn chips
Combine all ingredients except rolls or corn chips in a large bowl; stir well. For the best flavor, cover and refrigerate at least 2 hours, or until serving time, to blend all the flavors. Serve spread on hoagie rolls or with corn chips for dipping. Serves 8.
For party snacking, roll down the tops of lunch-size paper bags. Fill with chips and crunchy treats, then set on a tray. Guests can help themselves easily.
Oktoberfest Ale Fondue |
Angie Biggin Lyons, IL |
A cheesy, delicious fondue that’s fun to share with friends.
3 8-oz. pkgs. shredded Monterey Jack cheese
1/4 c. all-purpose flour
12-oz. bottle dark ale or 1-1/2 c. beef broth
1 bunch fresh parsley, chopped
1 t. red pepper flakes
salt and pepper to taste
pretzel rods or party rye bread slices
Place cheese and flour in a large bowl; toss to combine and set aside. Pour ale into a saucepan over medium-low heat; bring just to a boil. Add one cup cheese mixture; stir constantly until cheese is melted. Add remaining cheese, one cup at a time; stir well. Stir in parsley and seasonings. Transfer fondue to a fondue pot; broil until golden on top. Serve hot with pretzel rods or party rye for dipping. Serves 10 to 12.
Cherry tomatoes make yummy party nibbles. Cut off the top of each tomato, scoop out seeds with a small spoon and turn over to drain on paper towels. Fill with a favorite creamy dip and sprinkle with chopped fresh parsley.
Apricot-Apple Cider |
Christine Fenner Prescott Valley, AZ |
Great for the fall season!
1 gal. apple cider
11-1/2 oz. can apricot nectar
2 c. sugar
2 c. orange juice
3/4 c. lemon juice
4 3-inch cinnamon sticks
2 t. allspice
1 t. ground cloves
1/2 t. nutmeg
Combine all ingredients in a Dutch oven or soup pot. Bring to a boil over high heat. Reduce heat to medium-low; simmer for 10 minutes. Remove cinnamon sticks; serve hot. Makes about 21 cups.
I was in foster care from the age of three until I turned 18. I spent five years with one special family that left a lasting impression on me and shaped me into the person I am today. Those few short years were the best of my childhood! I can still remember every fall like it was yesterday...the clean, crisp autumn smell in the air, carving pumpkins in the backyard, drinking hot cocoa and watching Charlie Brown and the Great Pumpkin after trick-or-treating. But my favorite of all these memories is of walking into that farmhouse kitchen, seeing cookbooks open, smelling chili simmering and, if I was lucky, warm pumpkin pie in the oven. Even though I wasn’t with this family long, the love they showed me was enough to last a lifetime. After having three children of my own I still carry on these traditions. Every year that cool breeze takes me back to a wonderful time in my life that I will hold in my heart forever.
– Jessica Shrout, Owingsville, KY
Sweet Caramel Apple Dip |
Ramona Storm Gardner, IL |
This sweet dip is a must when I have my family over for supper after Halloween trick-or-treating. It can be made ahead and stored in an appetizer-size slow cooker and heated before serving.
1/2 c. butter, sliced
3/4 c. brown sugar, packed
14-oz. can sweetened condensed milk
1/4 c. light corn syrup
1 t. vanilla extract
apple slices
In a saucepan, melt butter over medium heat. Stir in brown sugar, condensed milk and corn syrup. Bring to a boil; boil for one minute, stirring constantly. Remove from heat; stir in vanilla. Serve warm with apple slices for dipping. Serves 8.
Cranberry Spread |
Cathy Miller Benton, AR |
This is delicious as a spread on crackers. It also transforms a turkey sandwich from OK to out-of-this-world! Top one slice of bread with mayo and the other with this spread. Yummy, yet so simple!
2 8-oz. pkgs. cream cheese, softened
6-oz. pkg. dried cranberries
snack crackers
Place cream cheese in a serving bowl. Mash with a fork until smooth and creamy. Stir in cranberries; mix well. Cover and refrigerate for 2 hours to overnight, until cranberries have softened. Serve with crackers. Serves 12.
Have an appetizer swap with friends! Each makes a big batch of their favorite dip, spread or finger food, then get together to sample and divide ’em up. You’ll all have a super variety of goodies for parties.
Honey-Mustard Spareribs |
Megan Brooks Antioch, TN |
You’ll love this lip-smacking sauce that’s made from just a few pantry ingredients. Cut the spareribs into single ribs for yummy finger food, or into 4-rib sections for dinner. If the weather is nice, grill the microwaved ribs over hot coals instead of broiling.
1/2 c. teriyaki marinade & sauce
2 T. honey
4 t. Dijon mustard
1 t. garlic powder
3 lbs. pork spareribs, cut into serving-size portions
Combine all ingredients except spareribs in a large bowl; mix well. Add spareribs; toss until well coated with sauce. Arrange ribs meat-side up in a microwave-safe glass baking pan; reserve sauce in bowl. Let ribs stand 10 minutes. Cover with plastic wrap. Microwave on medium-high setting for 16 minutes, rotating dish once. Place ribs on a broiler pan; brush with remaining sauce. Place 4 to 5 inches under preheated broiler. Broil for 5 to 6 minutes on each side, brushing once with remaining sauce, until browned. Makes 4 to 6 servings.
The leaves had a wonderful frolic, They danced to the wind’s loud song. They whirled, and they floated and scampered, They circled and flew along.
– Anonymous
Spinach & Feta Triangles |
Janae Mallonee Marlborough, MA |
This was one of the first big projects my daughter Meredith took on in the kitchen. She loves spinach and feta cheese and wanted to recreate some little treats she had enjoyed in the past.
3 eggs, divided
1 T. water
10-oz. pkg. frozen chopped spinach, thawed and pressed dry
1 c. crumbled feta cheese
1 onion, finely chopped
1 sheet frozen phyllo dough, thawed
Whisk together one egg and water in a cup; set aside. In a bowl, mix remaining eggs, spinach, cheese and and onion; set aside. Gently roll out dough on a floured surface; cut into 12 squares. Spoon spinach mixture evenly into the center of each square. Fold into triangles; press edges to seal. Brush egg mixture over triangles. Place triangles on a greased baking sheet. Bake at 400 degrees for 15 minutes, or until golden. Makes one dozen.
The high school grandstand is always full for the Friday night football game, so cheer on your team! A thermos of warm cider is sure to keep you warm and toasty.
Crunchy Chicken Rolls |
Amy Coats Savannah, MO |
This recipe is always a hit with family & friends. I got this recipe in high school cooking class and have been using it ever since! For variety, I sometimes like to replace the plain cream cheese with the garlic & herb kind.
12-oz. can chicken, drained and flaked
2 8-oz. pkgs. cream cheese, softened
3 T. fresh chives, chopped
2 8-oz. tubes refrigerated crescent rolls
2 T. butter, melted
4 c. chicken stuffing mix
In a large bowl, combine chicken, cream cheese and chives; blend well and set aside. Separate and flatten crescent rolls; top each triangle with one tablespoon of chicken mixture. Roll up triangles, sealing well. Dip each triangle into melted butter, then into stuffing mix. Place rolls on a sprayed baking sheet, stuffing-side up. Bake at 350 degrees for 10 to 15 minutes, until lightly golden. Makes 6 to 8 servings. Makes 16 rolls.
Create a creepy “mist” that drifts out of a carved pumpkin face. Just place a can inside a large carved pumpkin, then fill the can halfway with hot water. Wearing gloves, gently drop a piece of dry ice into water.
Blue Cheese-Stuffed Celery |
Donna Wilson Maryville, TN |
I tried this recipe a few years back for our Thanksgiving appetizer to keep the kids fed before the big meal. It was amazing...a nice change from plain old cream cheese or peanut butter-filled celery sticks!
6-oz. pkg. crumbled blue cheese
1/2 c. cream cheese, softened
3 T. milk
10 celery stalks, cut into 3-inch sticks
Optional: chopped fresh chives
Combine cheeses and milk in a bowl. Beat with an electric mixer on medium-low speed until well blended. Transfer cheese mixture to a plastic zipping bag; snip off one corner of bag and squeeze into celery sticks. Sprinkle with chives, if desired. Serves 12.
Easiest-ever sandwiches for a get-together...a big platter of cold cuts and cheese, a basket of fresh breads and a choice of condiments so guests can make their own. For the prettiest spread, line the platter with ruffled lettuce, then roll up the sliced cold cuts and stack them.
Chili Powder Cheese Ball |
Pat Beach Fisherville, KY |
This cheese ball is one of our all-time family favorites...truly a delicious and unique recipe! My granddaughter has a nut allergy and it can be very difficult to find a recipe that is safe for her, yet everyone else enjoys too. This recipe is a hit with all!
8-oz. pkg. cream cheese, room temperature
8-oz. pkg. shredded sharp Cheddar cheese
6 T. onion, finely chopped
2 T. mayonnaise
chili powder to taste
snack crackers
In a bowl, combine cheeses, onion and mayonnaise. Mix well with your hands until evenly blended. Form into a ball and place on a serving plate. Sprinkle cheese ball generously with chili powder. Cover with plastic wrap; chill until serving time. Serve with crackers. Serves 8 to 10.
For tasty fun at your next game-day party, turn any favorite cheese ball recipe into a football. Just shape, sprinkle with paprika and pipe on sour cream or cream cheese “laces”...so easy!
Parmesan-Stuffed Mushrooms |
Janae Mallonee Marlborough, MA |
These savory mushrooms are a favorite dish at my house. Sometimes we even enjoy them as a meal with a crisp tossed salad on the side.
1 lb. whole mushrooms
1/4 c. butter, melted
1/2 c. Italian-flavored dry bread crumbs
1/4 c. grated Parmesan cheese
1/2 t. garlic powder
1/2 t. Italian seasoning
Remove stems from mushrooms; dice stems finely and place in a bowl. Add remaining ingredients; mix well and stuff into mushroom caps. Arrange mushrooms in a lightly greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 15 to 20 minutes, until golden and visibly cooked through. Serves 6 to 8.
Treat yourself to a jolly Jack-o’-Lantern shake! Add 3 scoops vanilla ice cream, 2 tablespoons canned pumpkin, 1/4 cup milk and 1/4 teaspoon pumpkin pie spice to a blender. Blend until smooth. Pour into 2 tall glasses and share with a friend.
Skinny Buffalo Chicken Dip |
Stephanie Dardani-D’Esposito Ravena, NY |
I created this recipe because I love buffalo chicken wings, but I do not love all the calories in them. This dip is low on carbs and fat, but high on taste!
2 boneless, skinless chicken breasts, cooked and diced
1 c. red-hot buffalo wing sauce
1 c. low-fat blue cheese salad dressing
1 c. shredded reduced-fat Cheddar cheese
1/3 c. crumbled reduced-fat blue cheese
Garnish: celery sticks
Place chicken to a large bowl. Add wing sauce, salad dressing, blue cheese and Cheddar cheese; mix well. Spread in an ungreased 2-quart casserole dish. Bake, uncovered, at 350 degrees for 20 to 25 minutes, until hot and bubbly. Serve with celery sticks. Makes 8 servings.
Serve beverages in old-fashioned Mason jars. Setting the jars inside wire drink carriers makes it easy to tote them from kitchen to harvest table.
Crab-Artichoke Spread |
Shirley Howie Foxboro, MA |
This is a low-fat appetizer that tastes great! It is easy to make and is always popular at get-togethers and potlucks.
14-oz. can artichoke hearts, drained and chopped
6-oz. can crabmeat, drained
1/3 c. light mayonnaise
1/3 c. non-fat plain yogurt
1/2 t. lemon pepper seasoning
1/2 c. shredded Cheddar cheese
crackers or sliced bread
In an ungreased 1-1/2 quart casserole dish, combine artichokes, crabmeat, mayonnaise, yogurt and seasoning; mix gently. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 25 to 30 minutes, until hot. Serve with crackers or sliced bread. Makes 6 to 8 servings.
Snow Pea & Tomato Appetizer |
Janis Parr Ontario, Canada |
Crunchy snow peas combined with juicy tomatoes and a creamy dip makes this fresh-tasting appetizer a big hit with everyone.
3 c. fresh snow peas
2 c. cherry tomatoes
3-oz. pkg. cream cheese, softened
1/2 c. sour cream
1/2 t. garlic powder
1/2 t. seasoned salt
Arrange snow peas and tomatoes on a serving plate; cover and chill. In a small bowl, blend remaining ingredients; cover and chill well. At serving time, uncover both and set on buffet table. Serves 12.
Keep extra veggie dippers crisp in the refrigerator by wrapping them in damp paper towels and storing in a plastic zipping bag.
Scarlett’s Football Sandwich Ring |
Scarlett Hedden Titusville, FL |
When we owned a deli, this was our most-requested sandwich for parties. My husband still requests it every football season. I think it’s because the sandwich slices are small enough to hold in his hand. Feel free to add more meat if desired!
2 11-oz. tubes refrigerated crusty French loaf
2 t. olive oil
3 cloves garlic, pressed
1/2 t. Italian seasoning
1/3 c. Italian salad dressing
1/3 lb. thinly sliced deli ham
1/4 to 1/3 lb. thinly sliced deli turkey
1/4 to 1/3 lb. thinly sliced deli roast beef
1/4 lb. sliced American, Swiss or Provolone cheese, halved
2 c. romaine lettuce, shredded
1 red onion, thinly sliced
1 green pepper, thinly sliced
1 tomato, thinly sliced
8 pepperoncini peppers
Place both loaves of dough seam-side down on a greased 14" pizza pan, forming one large ring; pinch ends to seal. With a sharp knife, make 8 slashes, 1/2-inch deep, across top of dough. Combine olive oil and garlic; lightly brush over dough. Sprinkle with Italian seasoning. Bake at 350 degrees for 25 to 30 minutes, until golden. Cool bread on pan for 10 minutes; turn out onto a wire rack and cool completely. To assemble, slice bread in half horizontally. Brush cut sides with salad dressing. Layer bottom half with ham, turkey, beef, cheese, lettuce, onion, green pepper and tomato. Add top half of bread; cut into 8 sections. Top each section with a pepperoncini; fasten with a long cocktail pick, if desired. Serve immediately. Makes 8 servings.
Turn the plainest food into a feast with festive trimmings. Pick up table coverings and napkins in team colors at the nearest dollar store and you’re halfway to a tailgating party!
Cranberry-Apple Cider |
Leona Krivda Belle Vernon, PA |
I always make this slow-cooker cider for Thanksgiving for my family. Cider and cranberries makes it feel like fall! Everyone loves this and it goes well with Thanksgiving desserts.
4 c. apple cider
4 c. cranberry juice cocktail
2 c. orange juice
1/4 c. sugar, or to taste
1/8 t. ground cloves
3 4-inch cinnamon sticks
Garnish: whole cranberries, orange slices, several whole cloves
Combine cider, juices, sugar and cloves in a 3-quart slow cooker; stir well. Add cinnamon sticks. Cover and cook on low setting for 3 to 4 hours. At serving time, garnish with whole cranberries and/or orange slices studded with whole cloves, as desired. Keep slow cooker set on low or warm for serving. Recipe may be doubled in a 6-quart slow cooker. Makes 10 cups.
What’s the difference between cider and apple juice? Typically, cider is raw apple juice that hasn’t had the apple pulp filtered out, for a more robust taste, while apple juice is filtered and pasteurized, to stay fresh longer. When you can’t find cider, apple juice will work very well. Don’t confuse either with hard cider, which is alcoholic.
Mexican Crescent-Roll Pizza |
Karen Wilson Defiance, OH |
This is a great change of pace from the traditional veggie-topped pizza appetizer we all enjoy...everyone loves it! Crescent rolls make this a quick & easy appetizer to toss together.
1 lb. ground beef
1-1/4 oz. pkg. taco seasoning mix
1/4 c. water
2 8-oz. tubes refrigerated crescent rolls
8-oz. pkg. cream cheese, softened
8-oz. container sour cream
4-oz. can sliced black olives, drained
1 c. lettuce, shredded
1 tomato, chopped
3/4 c. shredded Cheddar cheese
3/4 c. shredded mozzarella cheese
Brown beef in a skillet over medium heat; drain. Stir in taco seasoning and water; simmer for several minutes and remove from heat. Meanwhile, unroll crescent rolls and press into an ungreased 15"x10" jelly-roll pan. Bake at 375 degrees for 10 to 12 minutes, until golden; cool. In a bowl, mix cream cheese and sour cream; spread over cooled crust. Spread beef mixture over cream cheese layer. Sprinkle with olives, lettuce, tomato and cheeses. Cut into squares to serve. Serves 12.
A quick and tasty appetizer in an instant...place a block of cream cheese on a serving plate, spoon sweet-hot pepper jelly over it and serve with crisp crackers or tortilla chips. Works great with spicy salsa or fruit chutney too!
Rancho Taco Dip |
Jessica Branch Colchester, IL |
This is a handy recipe when I have a crowd coming over or a gathering to attend. It’s a nice twist on regular taco dip and my husband Jeff loves it!
15-oz. can refried beans
16-oz. container sour cream
1-oz. pkg. ranch salad dressing mix
2 c. lettuce, shredded
2 c. shredded Colby Jack cheese
3 green onions, diced
1 tomato, diced
4-1/2 oz. jar diced black olives, drained
jalapeño slices to taste
Optional: 1 avocado, halved and sliced
tortilla chips
Spread refried beans on a medium platter or pie plate; set aside. Combine sour cream and dressing mix in a bowl; blend well. Spread sour cream mixture evenly over beans. Layer with remaining ingredients except tortilla chips, as desired. Refrigerate for one hour. Serve with tortilla chips. Serves 8.
A hollowed-out pumpkin is a fun way to serve favorite dips. Place it on a serving tray, fill it with a scrumptious dip and surround with a variety of crackers and veggie dippers.
Garlicky Chicken Bites |
Megan Brooks Antioch, TN |
Yummy and easy to fix...maybe you should make a double batch!
2 boneless skinless chicken breasts, cut into bite-size cubes
1/2 c. olive oil
4 cloves garlic, minced
1/4 t. pepper
1/2 c. dry bread crumbs
1/4 t. cayenne pepper
Place chicken in a shallow dish; set aside. In a cup, combine olive oil, garlic and pepper; drizzle over chicken. Turn to coat; cover and refrigerate for 30 minutes. Drain. Combine bread crumbs and cayenne pepper in a separate shallow dish; add chicken cubes and coat well. Arrange on a greased baking sheet in a single layer. Bake at 475 degrees for 10 to 15 minutes, until golden and chicken juices run clear. Makes 4 servings.
Spicy Cranberry Meatballs |
Katie Seest Gastonia, NC |
My teen sons enjoy these meatballs in sandwiches, as a snack or even over pasta. They are sweet and spicy.
2 14-oz. cans whole-berry cranberry sauce
2 12-oz. jars General Tso’s sauce
1/2 c. brown sugar, packed
2 26-oz. pkgs. frozen homestyle meatballs
Combine sauces and brown sugar in a 5-quart slow cooker; stir to mix well. Add meatballs; stir to coat thoroughly with sauce. Cover and cook on low setting for 4 hours. Makes 12 servings.
Life starts all over again when it gets crisp in the fall.
– F. Scott Fitzgerald
Eileen’s Candied Dills |
Eileen Bennett Jenison, MI |
No family dinner at my house is complete without a dish of these easy-to-make pickles. The adults love them and our small children are found sneaking spears off the dining room table. These make a great gift packed in a pretty jar...just add a ribbon and a note to keep them refrigerated.
2 24-oz. jars dill pickle spears or slices, no garlic, drained and juice reserved
1/2 c. tarragon vinegar
2-3/4 c. sugar
2 t. pickling spices
In a large bowl, combine reserved pickle juice with vinegar and sugar; whisk to blend. Tie spices in a cheesecloth bag and add to mixture. Add pickles; let stand at room temperature for 4 hours. Cover and refrigerate for 4 days before serving. If there are any pickles left to store after they have first been served, remove spice bag after one week. Makes one quart.
Note:
If using 3 17-oz. jars dill pickles, use 3/4 cup tarragon vinegar, 3 cups sugar and one tablespoon pickling spices.
Celebrate the spooky season...surround an orange pillar candle with candy corn in a glass hurricane.
Jalapeño Popper Dip |
Lisa Sett Thousand Oaks, CA |
Great for parties and watching football games! You’ll want to wear a pair of disposable latex gloves when handling the peppers.
6 to 8 slices bacon, crisply cooked and crumbled
2 8-oz. pkgs. cream cheese, softened
1 c. shredded Cheddar cheese
1/2 c. shredded mozzarella cheese
1 c. mayonnaise
4 to 6 jalapeño peppers, seeded and chopped
1/4 c. green onion, diced
1 c. round buttery crackers, crushed
1/2 c. grated Parmesan cheese
1/4 c. butter, melted
In a large bowl, combine all ingredients except crackers, Parmesan cheese and butter. Mix well; transfer to a buttered 2-quart shallow casserole dish. Combine remaining ingredients in a separate bowl; sprinkle over the top. Bake, uncovered, at 350 degrees for about 20 to 30 minutes, until hot and bubbly. Serves 10 to 12.
Serve toasty baguette chips with your favorite cheese ball. Thinly slice a loaf of baguette of French bread. Arrange slices on a baking sheet and spray lightly with non-stick olive oil spray. Bake at 350 degrees for 10 minutes, or until crunchy and golden.
Ardena’s Salsa |
Nancy Christensen Mission, TX |
My sister shared this recipe and it’s everyone’s favorite. It makes a large amount...perfect for parties!
1 clove garlic
2 28-oz. cans whole tomatoes
1 to 2 4-oz. cans diced jalapeño peppers, drained
6-oz. can whole black olives, drained and chopped
1 green pepper, chopped
1 red onion, chopped
3 stalks celery, chopped
1 bunch fresh cilantro, chopped
salt to taste
In a food processor, combine garlic and tomatoes with juice; process to desired consistency and transfer to a large bowl. Add remaining ingredients except salt; mix well. Season with salt. Cover and keep refrigerated up to one week. Makes 3 quarts.
Our neighborhood is full of kids and young families. My husband and I spend a lot of time playing outdoors with our boys, so we know most of them. It seemed, though, that many of the other kids didn’t know each other, even though they are close in age and go to the same school. Because I love Halloween, I thought it would be a great idea to host a party at our house so everyone could get to know each other. I invited all of the neighbors and their kids over for food, games and fun on Halloween afternoon. I baked up some sugar cookies in Halloween shapes like pumpkins, bats, cats and ghosts. Then I set out the cookies, frosting and Halloween sprinkles at a kid-size table and let the children decorate their own. It was a huge hit! After the party, all of the kids and parents went trick-or-treating together as a group with their new friends.
– Rebecca McKeich, Palm Beach Gardens, FL
Cheesesteak Egg Rolls |
Melissa Dattoli Richmond, VA |
One of my most-requested party recipes...everyone loves these! They require some prep but once you get the hang of wrapping them, the process goes quickly. Save time by making the filling a day ahead.
2 c. oil, divided
3/4 lb. deli rare roast beef, thinly sliced and finely chopped
1/2 onion, finely chopped
8 to 10 slices provolone cheese, cut in half
16 to 20 egg roll wrappers
Heat one tablespoon oil in a skillet over medium-high heat; add beef and onion. Cook, stirring occasionally, until beef is browned and onion is tender. Drain on paper towels; let cool for 10 minutes. May refrigerate if preparing ahead of time. To assemble egg rolls: Place an egg roll wrapper in front of you, in a diamond-shape direction. Place a half-slice of cheese horizontally in the center of the diamond; spoon a heaping 1/4 cup of beef filling over cheese. Set out a small glass of water. Gently lift up the bottom corner of wrapper, over the filling. With a moistened finger, dab a little water on the left and right corners of wrapper; fold each side in over the bottom corner. Dab a little water on the top corner; roll up the egg roll gently but firmly. Dab a little more water on the top corner to keep it closed. Repeat with remaining wrappers and filling. To a large skillet, add 1/2 to one inch remaining oil for frying. Heat over medium-high heat. Fry each egg roll for about 4 minutes per side until golden, adjusting heat as needed. Drain egg rolls on paper towels. Makes 16 to 20.
For tailgating and block parties, it’s fun to serve cold beverages from a big galvanized tub filled with lots of ice...looks festive too!
Meatball Sub on a Stick |
Mel Chencharick Julian, PA |
These are fun to do! Bring them to a picnic...take them to watch the game with friends. They can be served as a snack or the main dish. You can make your own meatballs, if you like, but the frozen ones are fine and will save you a lot of time.
11-oz. tube refrigerated bread sticks, separated
12 10-inch wooden skewers
36 to 48 frozen meatballs, thawed
1 c. shredded mozzarella cheese
Garnish: warm marinara sauce
Line 2 baking sheets with parchment paper; set aside. Thread a bread stick onto a skewer, starting at end of dough; add a meatball. Forming dough into an S shape around meatballs, alternate dough and meatball 2 to 3 more times, ending with dough. Make sure to spread dough and meatballs away from each other by about 1/4 inch, to allow the dough to expand and the meatballs to bake. Place on baking sheet; repeat with remaining bread sticks and meatballs. Bake at 375 degrees for 20 minutes, or until dough is golden and meatballs are cooked through. Remove from oven; sprinkle each skewer with one to 2 tablespoons shredded cheese. Return to oven for 30 seconds to one minute to melt cheese. Serve immediately with warm marinara sauce. Makes 12 servings.
Stir up some old-fashioned fun this Halloween. Light the house with spooky candlelight and serve homemade popcorn balls, pumpkin cookies and hot cider. Bob for apples and play pin the tail on the black cat...kids of all ages will love it!
Delicious Pull-Apart Pizza Bread |
Karen Walker Brookwood, AL |
Our family loves Alabama football and we love our finger foods too. This is a tasty new addition to serve along with other foods we have enjoyed over the years. We love it!
32-oz. pkg. pizza dough
1/3 c. garlic dipping oil
8-oz. pkg. sliced pepperoni
8-oz. pkg. shredded mozzarella cheese
1 T. Italian seasoning
1/8 t. dried basil
Garnish: ranch salad dressing, garlic butter
Separate pizza dough into small bite-size pieces; place in a large bowl. Drizzle with dipping oil; toss dough pieces to lightly coat. Layer 1/3 of dough pieces in the bottom of a lightly greased Bundt® pan. Layer with half each of pepperoni and cheese; sprinkle with seasonings. Repeat layers, ending with dough pieces. Bake at 375 degrees for 30 to 40 minutes, until bread is golden and cooked through in the center. Remove from oven; invert pan onto a cutting board and turn out bread. To serve, pull bread apart into individual portions. Serve with dipping sauces as desired. Serves 12.
A big pumpkin carved with your house number will lead guests right to your door. Sketch numbers freehand or trace with a stencil, carve them out and slip a votive candle inside...aren’t you clever!
Favorite Pub Dip |
Susan Church Holly, MI |
I started making this tasty dip when I still lived at home and now it reminds me of my family whenever I make it. A great dip for festive gatherings!
8-oz. pkg. cream cheese, softened
2 5-oz. jars sharp pasteurized process cheese spread
1/3 c. beer or beef broth
1 t. Worcestershire sauce
5 drops hot pepper sauce
4 to 6 slices bacon, crisply cooked and crumbled
pretzels or crackers
Combine cheeses, beer or beef broth and sauces in a food processor. Process until smooth; spread in an ungreased 2-quart shallow casserole dish. Bake, uncovered, at 325 degrees for 20 minutes, or until hot and bubbly. Stir in bacon. Serve warm with pretzels or crackers. Serves 6 to 8.
Clever drink stirrers make hot beverages special. Besides tried & true cinnamon sticks, try cinnamon-flavored candy sticks, bright-colored rock candy sticks and sugar cane swizzle sticks.
Batter-Fried Mushrooms |
Beverley Williams San Antonio, TX |
I wanted a tasty appetizer and came up with these delicious gems. They are the first thing to go at parties!
1 c. all-purpose flour
1/2 c. cornstarch
1 T. grated Parmesan cheese
3/4 t. baking powder
1/2 t. garlic powder
1/2 t. Italian seasoning
1/2 t. dried thyme
1/8 t. cayenne pepper
1/8 t. salt
1/4 t. pepper
1 c. buttermilk
2 c. panko bread crumbs
10-oz. pkg. cremini mushrooms, stems trimmed
oil for frying
Garnish: favorite dipping sauce or ranch salad dressing
In a shallow dish, combine flour, cornstarch, Parmesan cheese, baking powder and seasonings; mix well. Add buttermilk; stir to form batter. Place bread crumbs in a separate shallow dish. Dip mushrooms into batter; let excess drip off. Roll mushrooms in bread crumbs to coat. Heat one inch oil in a skillet over medium heat. Working in batches, use tongs to carefully add mushrooms to hot oil; do not crowd the mushrooms. Cook, turning occasionally, for 7 to 10 minutes, until golden. Gently remove mushrooms to a paper towel-lined plate. Allow to cool for 2 to 5 minutes. Serve with dipping sauce or ranch dressing. Serves 4 to 6.
Assemble a Mason jar bouquet in a jiffy! Cut a circle from a plastic net onion bag, stretch it tight and fasten in place with the jar ring. Trim off the excess, then simply poke the flower stems through the net.
Fried Dill Pickle Chips |
Beckie Apple Grannis, AR |
A favorite in our house...we love these served with ranch dressing.
1 c. dill pickle chips
1/2 c. all-purpose flour
2 t. cornmeal
1-1/2 t. cornstarch
1/2 t. seasoned salt
3/4 c. seltzer water
4 8-inch wooden skewers
2 c. oil
Garnish: ranch salad dressing
Drain pickle chips on paper towels. In a bowl, combine flour, cornmeal, cornstarch and salt; mix well. Add seltzer water; stir well. Heat oil in a deep skillet over medium heat. Using skewers, dip pickles into batter to coat. Add pickles to hot oil, 4 to 6 at a time. Turn with skewers until golden; drain on paper towels. Serve with ranch dressing. Serves 4.
Saucy Apricot Kielbasa |
Kim Bugaj Manchester, CT |
I have been making this recipe for years now! It is a huge hit at our barbecues and family get-togethers. I have tried other preserves, but we like the apricot best!
12-oz. jar apricot preserves
1-3/4 c. dark brown sugar, packed
1 c. water
3 lbs. Kielbasa sausage, halved lengthwise and cut into bitesize slices
In a 5-quart slow cooker, combine preserves, brown sugar and water. Stir until combined. Gently fold in Kielbasa slices; stir until well coated. Cover and cook on low setting for about 4 hours. Makes 15 to 20 servings.
Harvest Moon Popcorn |
Irene Robinson Cincinnati, OH |
This is a great snack to have on hand instead of cereal mix. It’s also terrific for lunchboxes.
8 c. popped popcorn
2 c. canned shoestring potatoes
1/2 c. butter, melted
1 t. Worcestershire sauce
1 t. lemon pepper seasoning
1 t. dried dill weed
1/2 t. onion powder
1/2 t. garlic powder
1/4 t. salt
Combine popcorn and potatoes in a large bowl; set aside. In a separate small bowl, stir together remaining ingredients. Drizzle butter mixture over popcorn mixture; toss to coat. Spread on a rimmed baking sheet. Bake, uncovered, at 350 degrees for 8 to 10 minutes. Cool; store in an airtight container. Makes about 10 cups.
Package homemade goodies like candies, peanut brittle and spiced nuts in snack-sized sacks. Set several in a basket by the door so guests have a yummy treat to take home.
Sue’s Firecrackers |
Sue Whitley Lubbock, TX |
When I was given a similar recipe, I thought I could improve on it with more seasonings. My new recipe was a big hit! My daughter-in-law and 9-year-old granddaughter are disappointed if I’m out of these zesty crackers. I keep copies of the recipe in my purse all the time as I’m often asked for it.
16-oz. pkg. saltine crackers
1-1/2 c. canola oil
1-oz. pkg. ranch salad dressing mix
1 t. garlic powder
1 t. onion powder
1 t. ground chipotle chili pepper
1 t. red pepper flakes
1 t. cayenne pepper
1 t. pepper
Place crackers in a one-gallon plastic zipping bag; set aside. Combine oil and seasonings in a bowl; mix well and pour over crackers. Close bag; turn bag frequently, until oil is absorbed. For the best flavor, make a day before serving. Makes 12 to 15 servings.
My favorite harvest memory is not from my childhood, but from my children’s. Every fall we take the kids to a “Punkin Patch” and let them choose their pumpkins. We have a great time looking at all the produce and then picking their favorite pumpkins...sometimes too big to carry! After we get back home, we share warm apple cider and chocolate chip cookies while picking designs to carve into the pumpkins. Sometimes the designs are elaborate, sometimes simple, but we have fun together and that is the best part.
– Tanya Coblentz, Shellsburg, IA
Mom’s After-School Snack Mix |
Elisha Wiggins Suwanee, GA |
My children love to make this with me for an after-school snack. I let them do all of the measuring and mixing. You can change out any of the ingredients for just about anything you have on hand.
4 c. bite-size crispy cereal squares
2 c. bear-shaped graham snack crackers
3/4 c. dried cranberries
3/4 c. honey-roasted peanuts
3/4 c. chocolate-covered raisins
1 c. pretzel nuggets
1 c. candy-coated chocolates
Combine all ingredients in a large bowl and toss to mix. Use a measuring cup to divide up mixture into small plastic zipping bags. Makes 8 to 10 servings.
For a clever serving idea, line vintage lunch or trick-or-treat pails with wax paper and fill with easy-to-nibble appetizers, nuts or candies.
Easy Game-Time Snack Mix |
Nola Coons Gooseberry Patch |
A last-minute snack...open the containers & toss everything together! For tailgating parties, I like to use candy-coated chocolates in my favorite team’s colors.
5 c. bite-size crispy rice cereal squares
2 19-oz. pkgs. candy-coated chocolates
16-oz. pkgs. mini pretzel twists
16-oz. jar honey-roasted peanuts
13.7-oz. pkg. baked white cheese snack crackers
Combine all ingedients in a very large bowl. Toss gently to mix well. Store, covered, in an airtight container. Makes 30 cups.
Give your favorite snacker a giant tin filled with party mix. Decorate the outside of a large coffee can with acrylic paint in fun fall designs, leaves, scarecrows, pumpkins or apples...an irresistible treat!
Caramel Apple Pie Nachos |
Coleen Lambert Luxemburg, WI |
My grandkids just love this...they can fix it by themselves!
2 7-oz. pkgs. cinnamon & sugar pita chips
21-oz. can apple pie filling
Garnish: caramel ice cream topping, whipped cream
Layer pita chips on a serving plate; spoon pie filling over chips. Drizzle with caramel topping; dollop with whipped cream. Serve immediately. Makes 8 servings.
S’mores Nachos |
Cassie Hooker La Porte, TX |
A great snack for cool fall evenings. It is quick and simple to make and it is so delicious to eat!
12 graham crackers, coarsely broken
1-1/2 c. semi-sweet chocolate chips
4 c. mini marshmallows
Optional: additional chocolate chips, melted
In an 8"x8" glass baking pan, make layers of graham crackers, chocolate chips and marshmallows. Bake, uncovered, at 350 degrees for 10 to 15 minutes, until marshmallows are golden. Drizzle with melted chocolate chips, if desired. Allow to cool slightly before serving. Serves 6.
Share chills and thrills with a monster movie night. Make a big batch of a favorite snack, let the kids each invite a special friend and scatter plump cushions on the floor for extra seating. Sure to be fun!
