Appetizers

Pepperoni Puffs

Marcia Marcoux
Charlton, MA

Serve with warmed pizza sauce for dipping.

1 c. all-purpose flour

1 t. baking powder

1 c. milk

1 egg, beaten

1 c. shredded Cheddar cheese

1-1/2 c. pepperoni, diced

Combine flour, baking powder, milk, egg and cheese; mix well. Stir in pepperoni; let stand for 15 minutes. Spoon into greased mini muffin cups, filling 3/4 full. Bake at 350 degrees for 25 to 35 minutes, until golden. Makes 2 dozen.

Always-Requested Spinach Dip

Jennifer Kann
Dayton, OH

Is there anyone who doesn’t love this tasty dip?

1 c. mayonnaise

2 c. sour cream

1.8-oz. pkg. leek soup mix

4-oz. can water chestnuts, drained and chopped

10-oz. pkg. frozen chopped spinach, thawed and drained

1 round loaf pumpernickel bread

Combine mayonnaise, sour cream, soup mix, water chestnuts and spinach; mix well. Chill overnight. Slice off top of loaf; gently tear out center, reserving bread for dipping. Spoon dip into center of loaf. Serve chilled, surrounded with reserved bread pieces for dipping. Serves 8.

Touchdown Pinwheels

Roberta Steele
Rock Hall, MD

Tote ’em to a party...place the rolled tortillas in a cooler and slice them after you arrive.

2 8-oz. pkgs. cream cheese, softened

1-oz. pkg. ranch salad dressing mix

2 green onions, chopped

5 12-inch flour tortillas

3/4 c. green olives with pimentos, chopped

3/4 c. black olives, chopped

4-1/2 oz. can chopped green chiles, drained

4-oz. jar chopped pimentos, drained

Combine cream cheese, dressing mix and onions. Blend well; spread evenly over one side of each tortilla. Stir together olives, chiles and pimentos; spoon over cream cheese mixture. Roll up each tortilla jelly-roll style; wrap each in plastic wrap. Chill for at least 2 hours; cut into one-inch slices. Makes about 4 dozen.

Robert’s Corn Dip

Carole Snodgrass
Rolla, MO

This dip is sooo delicious! The flavor is even better if it’s made 2 days ahead of time.

3 11-oz. cans sweet corn & diced peppers, drained

7-oz. can chopped green chiles

6-oz. can chopped jalapeños, drained and liquid added to taste

1/2 c. green onion, chopped

1 c. mayonnaise

1 c. sour cream

1 t. pepper

1/2 t. garlic powder

16-oz. pkg. shredded sharp Cheddar cheese

corn chips

Mix all ingredients except corn chips together and refrigerate. Serve with corn chips for scooping. Makes about 6 cups.

Zesty Black Bean Salsa

Beverly Ray
Brandon, FL

Spoon over grilled chicken or fish for a fresh new taste.

15-1/2 oz. can black beans, drained and rinsed

15-1/4 oz. can corn, drained

3/4 c. red pepper, diced

1/2 c. green onion, sliced

1/3 c. fresh cilantro, chopped

1/4 c. lime juice

1 t. ground cumin

1/4 t. garlic salt

tortilla chips

Combine beans, corn, pepper, onion and cilantro; mix well. In a separate bowl, whisk together lime juice, cumin and garlic salt; pour over bean mixture and toss gently. Serve with tortilla chips. Makes 4 cups.

7-Layer Mexican Dip

Renee Purdy
Mount Vernon, OH

Cut corn tortillas into wedges and bake at 350 degrees for 5 minutes, until crisp. Add salt to taste...terrific!

16-oz. can refried beans

2 c. sour cream

1-1/4 oz. pkg. taco seasoning mix

2 avocados, pitted, peeled and mashed

2 t. lemon juice

3 cloves garlic, minced

2 c. shredded Cheddar cheese

4 green onions, diced

1/4 c. black olives, sliced

1 tomato, diced

tortilla chips

Spread beans in the bottom of a 10" round or square clear glass dish; set aside. Combine sour cream and seasoning mix; spread over beans. Mix avocados, lemon juice and garlic; layer over sour cream mixture. Sprinkle with cheese; top with onions, olives and tomato. Serve with tortilla chips. Serves 8.

Homemade Guacamole

Kim Secord
Hopewell Junction, NY

A ripe avocado will yield when squeezed gently in the palm of the hand.

3 avocados, pitted, peeled and mashed

1/2 c. tomato, chopped

1/4 c. onion, chopped

2 t. garlic, minced

1 T. fresh cilantro, chopped

1 t. salt

1 t. pepper

1 t. cayenne pepper

1 t. chili powder

1/2 t. hot pepper sauce

tortilla chips

Combine ingredients except tortilla chips in order listed. Mix well; chill. Serve with tortilla chips. Makes about 2 cups.

Hot Caramel Apple Cider

Kimberly Hancock
Murrieta, CA

Fill a slow cooker before going out for a fall hayride...the spicy aroma will fill the house!

1/2 gal. apple cider

1/2 c. brown sugar, packed

1-1/2 t. cider vinegar

1 t. vanilla extract

4-inch cinnamon stick

6 whole cloves

1 orange, sliced

Optional: 1/2 c. apple jack liqueur

Garnish: 1/3 c. caramel ice cream topping

Combine all ingredients except topping in a slow cooker. Cover; cook on low setting for 5 to 6 hours. Strain; discard spices and orange. Serve in mugs, drizzling a teaspoonful of topping into each mug. Serves 16.

Jo Ann’s Holiday Brie

Jo Ann

One of my favorite holiday recipes...great for “pop-in” guests because it’s so quick & easy to prepare.

13.2-oz. pkg. Brie cheese

1/4 c. caramel ice cream topping

1/2 c. sweetened dried cranberries

1/2 c. dried apricots, chopped

1/2 c. chopped pecans

1 loaf crusty French bread, sliced, toasted and buttered

Place cheese on an ungreased microwave-safe serving plate; microwave on high setting for 10 to 15 seconds. Cut out a wedge to see if center is soft. If center is still firm, return to microwave for another 5 to 10 seconds, until cheese is soft and spreadable. Watch carefully, as center will begin to melt quickly. Drizzle with caramel topping; sprinkle with fruit and nuts. Serve with toasted slices of crusty French bread. Makes 6 to 8 servings.

Maple Chicken Wings

Donna Nowicki
Center City, MN

The tasty maple and Dijon marinade makes these wings extra special.

2 to 3 lbs. chicken wings

1 c. maple syrup

2/3 c. chili sauce

1/2 c. onion, finely chopped

2 T. Dijon mustard

2 t. Worcestershire sauce

1/4 to 1/2 t. red pepper flakes

Place wings in a large plastic zipping bag; set aside. Combine remaining ingredients. Reserve one cup for basting; refrigerate until ready to use. Pour remaining marinade over wings, turning to coat. Seal bag; refrigerate for 4 hours, turning occasionally. Drain and discard marinade. Place wings in a lightly greased 13"x9" baking pan. Bake, uncovered, at 375 degrees for 30 to 40 minutes, basting with reserved marinade, until golden and juices run clear when pierced. Makes 2 to 3 dozen.

Creamy BLT Dip

Barbara Thurman
Carlyle, IL

Put the “L” in BLT! Simply spoon dip into a hollowed-out head of lettuce for serving.

1 lb. bacon, crisply cooked and crumbled

1 c. mayonnaise

1 c. sour cream

2 tomatoes, chopped

Optional: chopped fresh chives

Blend together bacon, mayonnaise and sour cream; chill. Stir in tomatoes just before serving; sprinkle with chives, if desired. Makes 2-1/2 cups.

Herbed Bagel Chips:

butter-flavored non-stick vegetable spray

9 frozen mini bagels, thawed

1-1/2 t. Italian seasoning

1/4 t. onion powder

1/4 t. garlic powder

1/8 t. cayenne pepper

Spray a baking sheet lightly with vegetable spray; set aside. Slice each bagel horizontally into 4 slices; place in a single layer on baking sheet. Spray bagel slices lightly with vegetable spray. Combine spices in a jar with a shaker lid; sprinkle over chips. Bake at 375 degrees for 12 minutes, or until crisp. Makes 3 dozen.

Mini Sausage Tarts

Wanda Boykin
Lewisburg, TN

These look so fancy on an appetizer tray...and your friends will never know how easy they are to make!

1 lb. ground pork sausage, browned and drained

8-oz. pkg. shredded Mexican-blend cheese

3/4 c. ranch salad dressing

2 T. black olives, chopped

4 pkgs. 15-count frozen mini phyllo cups

Optional: diced red pepper, diced black olives

Combine sausage, cheese, salad dressing and olives; blend well. Divide among phyllo cups; arrange on ungreased baking sheets. If desired, sprinkle with diced pepper and black olives. Bake at 350 degrees for 10 to 12 minutes. Makes 5 dozen.

Pizza Fondue

Michelle Golz
Freeport, IL

Keep warm in a fondue pot or simmering on low in a slow cooker.

1 lb. ground beef

1 onion, chopped

2 10-oz. cans pizza sauce

1 T. cornstarch

1-1/2 t. fennel seed

1-1/2 t. dried oregano

1/4 t. garlic powder

2-1/2 c. shredded Cheddar cheese

2 c. shredded Mozzarella cheese

2 loaves French bread, sliced and toasted

Brown ground beef and onion in a skillet over medium heat; drain. Add remaining ingredients except bread; simmer until cheese melts. Serve hot with bread slices for dipping. Serves 6 to 8.

Party Nibblers

Linda Mills
Pasadena, MD

Send a plastic zipping bag filled with Party Nibblers to your favorite college student...a welcome gift!

1 c. cashews

1 c. peanuts

1 c. bite-size cheese crackers

1 c. bite-size shredded wheat cereal squares

1 c. bite-size shredded rice cereal squares

1 c. mini pretzels

2 T. grated Parmesan cheese

1/3 c. butter, melted

1 t. Worcestershire sauce

1/2 t. celery salt

1/2 t. garlic powder

Combine nuts, crackers, cereals and pretzels in a large bowl; mix well and set aside. Whisk remaining ingredients together in a small bowl; pour over mix, tossing to coat. Spread in an ungreased 15"x10" jelly-roll pan; bake at 350 degrees for 15 to 20 minutes, stirring often. Cool completely; store in an airtight container. Makes 6 cups.

Summer Sparkle

Eleanor Bamford
Boonton, NJ

Serve in tall fluted glasses with lots of ice...oh-so refreshing!

48-oz. bottle ruby red grapefruit juice

12-oz. can frozen orange juice concentrate, thawed

6-oz. can frozen lemonade concentrate, thawed

2-ltr. bottle lemon-lime soda, chilled

Optional: lemon slices, fresh mint sprigs

Stir together grapefruit juice, orange juice concentrate and lemonade concentrate in a gallon pitcher; refrigerate until chilled. At serving time, stir in soda; garnish as desired. Makes 16 to 20 servings.

Tangy Meatballs

Charlotte Smith
Huntingdon, PA

Grape jelly and chili sauce team up to create a surprisingly zingy sauce.

2 lbs. ground beef

2 eggs, beaten

1/2 t. salt

3/4 c. quick-cooking oats, uncooked

1-1/3 c. chili sauce, divided

1/2 c. grape jelly

Optional: dried parsley

Combine ground beef, eggs, salt, oats and 1/3 cup chili sauce. Shape into one-inch balls; place in an ungreased shallow baking pan. Bake at 400 degrees for 15 to 17 minutes; drain. Combine grape jelly and remaining chili sauce in a large saucepan; cover and cook over medium heat, stirring occasionally until mixture is well blended. Add meatballs and continue cooking until heated through. Sprinkle with parsley, if desired. Makes 5 dozen.

Cheddar-Chive Bites

Jean Martin
Hingham, MA

I keep a pot of fresh chives in the kitchen windowsill just so I can make these year ’round.

2-1/2 c. biscuit baking mix

1 c. shredded Cheddar cheese

3/4 c. milk

1/8 t. garlic powder

6 T. butter, melted and divided

3 T. fresh chives, snipped and divided

2 5-oz. containers garlic & herb cheese spread, softened

Garnish: thinly sliced cucumber and radish

Combine baking mix, cheese, milk, garlic powder and 2 tablespoons butter; mix well. Drop by tablespoonfuls onto ungreased baking sheets. Bake at 400 degrees for 10 to 12 minutes, just until golden. Mix remaining butter and one tablespoon chives; brush over warm biscuits. Split biscuits; set aside. Blend cheese spread and remaining chives. Spread lightly onto bottom halves of biscuits; add cucumber, radish and top halves. Makes 2 to 3 dozen.

Dried Beef Cheese Ball

Sharon Hall
Delaware, OH

My famous “secret ingredient” recipe for the yummiest cheese ball ever!

2 8-oz. pkgs. cream cheese, softened

1 c. shredded Cheddar cheese

2-1/2 oz. pkg. dried beef, finely chopped and divided

3 T. green onion, chopped

2 to 3 T. mayonnaise-style salad dressing

1 t. Worcestershire sauce

1/2 c. chopped walnuts

assorted snack crackers

Combine all ingredients except walnuts and crackers, setting aside 1/4 cup chopped beef. Blend well and form into a ball. Mix nuts and reserved beef; roll cheese ball in mixture to coat. Wrap in plastic wrap; chill 3 to 4 hours. Serve with crackers. Makes one cheese ball.

Hot Crab Spread

Kara Allison
Dublin, OH

If you like seafood, you’ll really go for this creamy, crabby spread.

2 8-oz. pkgs. cream cheese, softened

16-oz. can refrigerated pasteurized crabmeat, drained and flaked

2 T. green onion, finely chopped

1/2 c. prepared horseradish

1/2 c. sliced almonds

paprika to taste

Beat cream cheese until smooth; blend in crabmeat, onion and horseradish. Spread in an ungreased one-quart casserole dish. Top with almonds and sprinkle with paprika. Bake, uncovered, at 375 degrees for 20 minutes. Makes about 4 cups.

Warm Blue Cheese & Bacon Dip

Janet Schaeper
Pickerington, OH

Garnish with a sprinkle of extra chives and crispy bacon...irresistible!

1/2 lb. bacon

4 cloves garlic, minced

2 8-oz. pkgs. cream cheese, softened

1/2 c. half-and-half

2 4-oz. containers crumbled blue cheese

1/4 c. fresh chives, snipped

baguette slices, celery stalks

In a skillet over medium heat, cook bacon until crisp. Drain bacon on paper towels. Add garlic to drippings in skillet; sauté until soft, about one minute. Beat together cream cheese and half-and-half with an electric mixer on high speed. Stir in crumbled bacon, garlic, blue cheese and chives; spoon into an ungreased 8"x8" baking pan. Cover and bake at 350 degrees for about 30 minutes, until lightly golden. Serve with baguette slices and celery stalks. Serves 12.

Artichoke Party Triangles

Phyllis Wittig
Lancaster, CA

These crisp spinach-filled treats never last long!

16-oz. pkg. frozen phyllo dough, thawed

1/4 to 1/2 c. butter, melted

2 6-oz. jars marinated artichoke hearts, drained and chopped

10-oz. pkg. frozen chopped spinach, thawed and drained

1 clove garlic, minced

1/2 c. mayonnaise

1/2 c. sour cream

3/4 c. grated Parmesan cheese

Lay out one sheet phyllo dough on a lightly floured surface; brush lightly with butter. Layer with 4 more sheets, brushing each with butter. Cut layered dough into sixteen 3-inch squares. For filling, combine remaining ingredients; mix well. Spoon one teaspoon filling into the center of each square. Fold squares over to form triangles; crimp edges with a fork. Arrange on an ungreased baking sheet; bake at 350 degrees for 5 to 7 minutes, until golden. Makes 16.