Hard Boiled Eggs

 

Cheese Herb Spread

 

Sausage Balls

 

Crab Rangoons

 

Mini Bagel Bites

 

Hot Virginia Dip

 

Savory Dip

 

Mom's Pimento Cheese Spread

1/2 cup sugar
dash of salt
2 T. flour
1 beaten egg
3/4 cup vinegar
1 small jar pimentos
1/2 cup Miracle Whip
1 1/4 # sharp cheddar cheese, grated


Cook all ingredients except cheese until thick. When mix is thick beat in cheese.

Pepperoni Dip

Layer one package of cream cheese on the bottom of a 9x12 pan. Add Pizza sauce, mozzarella cheese, and pepperoni. Bake at 350 for 30 minutes. Serve with Scoop chips.

Stadium Mix

3 C. puffed corn cereal
2 C. corn and rice cereal squares
2 1/2 C. mini pretzel sticks
1 1/2 C. cashew pieces
6 T. butter
1 T. Worcestershire sauce
1 1/2 t. chili powder
1 t. garlic powder
3 C. cheese cracker squares

Combine first 4 ingredients in a large roaster; set aside. Add butter, Worcestershire sauce, chili powder and garlic powder to a small saucepan; heat over low heat until butter melts. Drizzle over cereal mix and toss gently to coat. Bake at 300 degrees for 30 minutes, stirring every 10 minutes. Add cheese crackers; tossing to mix. Spread mix out on foil to cool. Store in an airtight container up to 5 days. Makes 11 cups.

Bit o' Brie

In a pie plate, microwave 3/4 cup of pecans for 4 minutes. Mix together 1/4 cup Kahlua and 3 Tablespoons of brown sugar. Add the pecans to the mix. Place round of Brie on pie plate and slice off top. Pour mix over and microwave for 1-2 minutes or until bubbly. Serve with crackers.

This is always a hit and you can keep warming it in the microwave.

Sweet and Sour Chicken Dip

3/4 cup diced cooked chicken

1/2 cup shredded carrots

1/4 cup chopped unsalted peanuts

3 T. sliced green onions

1 T. chopped parsley

2 T. soy sauce

1 tsp. ginger root chopped

1 fresh garlic minced

1 tsp. sesame oil

Mix all ingredients and refrigerate. In bottom of pie plate, spread a mix of 8 oz. cream cheese and 1 T. milk. Layer topping on top of cream cheese. Then top all with sweet and sour sauce. Serve with crackers or heavy tortilla chips.

I doubled most of this to make it in a 9x13.

Cheese Herb Spread

8 oz. cream cheese
1 stick butter
garlic cloves
parsley

Put all in food processor and mix until combined. Serve on crackers.

Artichoke Dip

1 C. mayo
1 C. grated Parmesan cheese
1 minced onion
1 can artichoke hearts

Mix all and bake at 350 for 30 minutes.

Cheesey bacon Bites

3 ox. cream cheese, soft
1/4 C. bacon pieces
2 T. choppd onion
1/8 t. pepper
Shredded cheddar cheese
1 pkg. crescent rolls

Combine all except rolls. Spread mix on two rectangle of rolls. Roll in a log. Cut into 32 pieces. Bake at 375 for 10-12 minutes.

Grapes and Sour Cream

2 - 2 1/2# green, seedless grapes
1/2 pt. sour cream
8 oz. cream cheese
1/3 C. sugar
2 t. vanilla
Dark brown sugar

Mix sour cream, cream cheese, sugar, and vanilla until smooth. Add grapes and mix well. Put in glass bowl and cover heavily with brown sugar. Chill at least 2 hours, but not overnight.

Italian Appetizer Bites

2 pkgs. (8 oz. each) refrigerated crescent rolls

1/2 lb deli salami

1/2 lb sliced provolone cheese

1/2 lb sliced boiled deli ham

7 eggs

1 cup grated Parmesan cheese

2 jars (12 oz. each) roasted red peppers, drained

Heat oven to 350 degrees. Coat a 13x9x2-inch glass baking dish with nonstick cooking spray. Unroll one package of the crescent rolls and use dough to line bottom of prepared baking dish. Pinch seams together with fingers.

Cover rolls with half of the salami, provolone and ham. Lightly beat together 6 of the eggs and the Parmesan cheese; pour half evenly over the top. Top with half of the roasted red peppers. Repeat layering with remaining salami, cheese, ham, egg mixture and peppers. Top with remaining package of crescent rolls.

Lightly beat remaining egg and brush over top. Cover dish with foil; bake at 350 degrees for 30 minutes. Uncover and bake 30 more minutes. Cool for 1 hour; cut into 32 squares and serve.

This is great served warm or cold. Also makes for a great dinner when served with a salad. Yummy!!!!

Ham and Cheese Sliders

24 good white dinner rolls
24 pieces good honey ham
24 small slices Swiss cheese
1 cup mayonnaise

Poppy seed sauce 
1 T poppyseeds
1 1/2 T yellow mustard
1 stick butter, melted
1 T minced onion
1/2 tsp. Worcestershire sauce

Spread mayo onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm.

Linda's Hot Crab Dip

16 oz. soft cream cheese
8 oz. sour cream
4 T. mayonnaise
1/2 t. lemon juice
1 t. dry mustard
1/8 t. garlic salt
1 # backfin crabmeat
4 oz. shredded cheddar cheese
paprika

Blend all ingredients except crab and 1/2 cheese in a blender. Fold in crab and pour into casserole dish. Bake at 325 for 45 minutes. Remove from oven, top with cheese and sprinkle paprika. Serve with mild crackers.

Crab Rangoons

1 pkg. wonton skins
8 oz. cream cheese
1 small can water chestnuts, chopped
1 beaten egg
1/2 C. chopped onions
1 can crabmeat

Filling:
Mix cream cheese, crab, water chestnuts, and onions. Place 1 tsp. filling in the middle on wonton. Fold and seal with beaten egg.

Prepare pan with peanut oil on medium. Place rangoons into oil and turn browning lightly. Drain and serve with sweet and sour sauce.