|Artichoke & Spinach Dip
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened
Preheat oven to 350 degrees F (175 degrees C).
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft.
Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style
pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly.
|Cucumber Tomato Salad |
3 medium tomatoes, sliced and quartered
1-1/2 large cucumber, peeled and sliced
6 green onions, chopped
1 tablespoon and 1-1/2 teaspoons sugar
1-1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup cider vinegar
1-1/2 cups water
In a bowl, combine the tomatoes, cucumber and onions. In a small bowl, combine the sugar, salt and pepper. Whisk in the vinegar and water. Pour over vegetables and toss to coat. Cover and refrigerate for 4 hours or overnight. Serve with a slotted spoon.
|Fruit Dip |
1 (8 ounce) package cream cheese, softened
2 (7 ounce) jars marshmallow creme
Using an electric mixer, beat the cream cheese until smooth.
Add marshmallow creme and blend the mixture until smooth. Enjoy!
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
salt and pepper to taste
Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste.
Chill for half an hour to blend flavors.
|Party Meatballs |
1 1/2 lb. ground beef
1/3 cup finely chopped onion
1/3 cup dry bread crumbs
1 egg, beaten
1 can (10 3/4 ounces) Condensed Golden Mushroom Soup
1/2 cup sour cream
1/4 cup water
2 tsp. Worcestershire sauce
Chopped fresh parsley
Thoroughly mix the beef, onion, bread crumbs and egg in a large bowl. Shape the beef mixture into 60 (1-inch) meatballs. Place the meatballs into a 15x10-inch baking pan.
Heat the broiler. Broil the meatballs 4-inches from the heat for 5 minutes or until well browned, turning the meatballs over halfway through cooking.
Stir the soup, sour cream, water and Worcestershire in a 12-inch skillet. Add the meatballs and cook over low heat for 10 minutes or until the meatballs are cooked through, stirring occaionally.
Sprinkle with the parsley.
|Pepperoni Puffs |
3/4 c flour
3/4 tsp baking powder
1/2 tsp dried oregano
3/4 c milk
1 egg, lightly beaten
4 oz mozzarella cheese
4 oz pepperoni. diced
1/2 c spaghetti or pizza sauce
2 Tbsp fresh basil, diced
Preheat oven to 375 degrees
Grease a 24-cup mini muffin pan
In a large bowl, whisk together flour, baking powder, and oregano
Whisk in milk and egg
Stir in pepperoni and cheese
Let stand 10 inutes
Stir and divide among the baking cups
Bake 20 - 25 minutes. Until puffed and golden.
Heat sauce and sprinkle half the basil over the sauce and half over the puffs, if desired.
|Pizza Pinwheels |
1 (8 ounce) can refrigerated crescent roll dough
2 cups shredded mozzarella cheese
24 slices pepperoni
1 (14 ounce) can pizza sauce
Preheat oven to 375 degrees F (190 degrees C).
On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles.
Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese.
Roll tightly lengthwise and slice each into 4 or more pieces.
Bake in the preheated oven until golden brown, about 12 minutes.
Serve with pizza sauce for dipping.
|Brown Sugar Smokies |
1 pound bacon
1 (16 ounce) package little smokie sausages
1 cup brown sugar, or to taste
Preheat oven to 350 degrees F (175 degrees C).
Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.
Bake until bacon is crisp and the brown sugar melted.
|Bacon-Stuffed Mushrooms |
3 (8-ounce) packages fresh button mushrooms
1/4 cup unsalted butter
2 cloves garlic, minced
2 green onions, minced
1/4 teaspoon salt
1 (8-ounce) package cream cheese, softened
10 slices bacon, cooked and crumbled
1/4 cup shredded Cheddar cheese
chopped fresh parsley
Preheat oven to 350 degrees F.
Remove stems from mushrooms. Finely chop enough stems to equal 1/4 cup; set aside.
(Discard remaining stems.) Wipe mushroom caps clean with a damp paper towel.
Place caps on a rimmed baking sheet.
In a medium saucepan, melt butter over medium heat. Add garlic, green onion, and reserved chopped mushroom stems. Cook for 4 to 5 minutes, or until tender. Stir in salt, cream cheese, and bacon, stirring until cream cheese melts. Add Cheddar cheese, stirring well.
Remove from heat, cover, and refrigerate for 30 minutes.
Spoon cream-cheese filling evenly into mushroom caps.
Bake for 25 minutes.
Garnish with chopped fresh parsley, if desired.
|Southern Pineapple Punch |
1 (2-liter) bottle ginger ale, chilled
1 (12-oz.) container frozen pineapple-orange juice concentrate, thawed
1 cup mango nectar
1 tablespoon finely grated fresh ginger
1 1/2 cups Southern Comfort (optional)
Stir together chilled ginger ale, pineapple-orange juice concentrate, mango nectar, ginger, and, if desired, Southern Comfort. Serve over crushed ice.