Appetizers

10 Comments

Comment by mybookbarn on March 26, 2009 at 4:44pm

Baked Potato Skins

* 4 large baking potatoes, baked
* 3 tablespoons vegetable oil
* 1 tablespoon grated Parmesan cheese
* 1/2 teaspoon salt
* 1/4 teaspoon garlic powder
* 1/4 teaspoon paprika
* 1/8 teaspoon pepper
* 8 bacon strips, cooked and crumbled
* 1 1/2 cups shredded Cheddar cheese
* 1/2 cup sour cream
* 4 green onions, sliced

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

Comment by mybookbarn on August 7, 2009 at 10:12am

Tex-Mex Dip
-1 large can refried beans
-Fresh chopped tomatoes
-1 can chopped black olives
-1 chopped red or yellow bell pepper
-5 chopped scallions, including tops
-1 cup homemade or bottled green chile salsa
-1 can diced green chiles
-1 container avocado dip or fresh guacamole (or can leave out as I do)
-8 ounces sour cream
-Shredded Longhorn or Cheddar cheese

Layer the ingredients in the order given in a 13 x 9-inch dish. Refrigerate until serving time.
Serve with large corn chips. Dip through all layers.

Comment by mybookbarn on August 16, 2009 at 6:37pm

Vidalia Sweet Onion Dip

* 1 cup mayonnaise
* 2 cups shredded Swiss cheese
* 1/2 cup grated Parmesan cheese
* 2 cups thinly sliced Vidalia sweet onion
* hot sauce, or to taste

1. Preheat oven to 350 degrees F (175 degrees C).
2. Stir the mayonnaise, Swiss cheese, Parmesan cheese, Vidalia onion, and hot sauce together in a casserole dish.
3. Bake in the preheated oven until the edges are golden brown, 30 to 35 minutes. Allow to cool 10 minutes before serving. (44 Servings)

Comment by mybookbarn on August 16, 2009 at 6:39pm

Sugar Coated Pecans

* 1 egg white
* 1 tablespoon water
* 1 pound pecan halves
* 1 cup white sugar
* 3/4 teaspoon salt
* 1/2 teaspoon ground cinnamon

1. Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet.
2. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
3. Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
4. Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes. (12 Servings)

Comment by mybookbarn on August 16, 2009 at 6:42pm

Fruit Dip

* 1 (8 ounce) package cream cheese, softened
* 1 (7 ounce) jar marshmallow creme

Using an electric mixer, blend cream cheese and marshmallow creme until mixed thoroughly. (12 Servings)

Comment by mybookbarn on August 16, 2009 at 6:44pm

Cilantro Cream Sauce

* 1 (8 ounce) package cream cheese, softened
* 1 tablespoon sour cream
* 1 (7 ounce) can tomatillo salsa
* 1 teaspoon freshly ground black pepper
* 1 teaspoon celery salt
* 1/2 teaspoon ground cumin
* 2 teaspoons garlic powder
* 1 bunch fresh cilantro, chopped
* 1 tablespoon fresh lime juice

Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl. (4 Servings)

Comment by Mikessportinggoods on August 22, 2009 at 7:27am

Roasted Pepper and Mozzarella
2 bell peppers, one yellow and one red
1 tub fresh mozzarella, preferably the cherry sized
olive oil
salt and pepper and/or seasoning that you like (I like Montreal Steak Seasoning for this)
3-4 fresh basil leaves

Set oven to broil. Line a baking sheet with foil. Place the whole peppers on the foil and place under broiler. When the tops of the peppers have turned black, take tongs and rotate peppers. Keep turning peppers until the skin is completely charred. Place peppers in a brown paper lunch sack or in a large zip lock bag. Close. Let steam for 10 minutes. Remove peppers to a cutting board and let cool.
After peppers have cooled, skins will slip off easily. Remove all skins and then cut peppers in half, removing stem carefully so peppers don't tear. Remove seeds carefully. Slice each pepper half into about 5 or 6 strips. Season pepper strips.

Drain 20 to 22 mozzarella balls. Place mozzarella in small bowl and drizzle some olive oil on them. Sprinkle some salt and pepper and/or your seasoning (don't be skimpy with the salt) and toss.
Take each mozzarella ball and wrap with a strip of pepper. Secure with a toothpick and place on serving platter. Repeat with remaining peppers and cheese.

Comment by mybookbarn on August 28, 2009 at 10:49am

Stuffed Mushrooms with Swiss Cheese

* 12 large fresh mushrooms
* 5 tablespoons butter, melted
* salt and pepper to taste
* 1/4 cup butter
* 1/2 cup chopped onions
* 1 tablespoon all-purpose flour
* 1/2 cup heavy cream
* 1/4 cup chopped fresh parsley
* 1/2 cup shredded Swiss cheese

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Remove stems from mushrooms. Finely chop stems and set aside. Arrange caps hollow side up in the baking dish. Drizzle with 5 tablespoons melted butter, and salt and pepper to taste.
3. Melt 1/4 cup butter in a medium saucepan over medium heat. Stir in the mushroom stems and onions, and cook 5 minutes, or until tender. Gradually blend in flour and heavy cream until smooth. Remove from heat. Mix in parsley.
4. Generously stuff mushroom caps with the mixture. Top with Swiss cheese.
5. Bake 15 to 20 minutes in the preheated oven, or until lightly browned. (12 Servings)

Comment by mybookbarn on August 28, 2009 at 10:52am

Cheese Straws

* 1/2 cup butter, softened
* 4 cups shredded Cheddar cheese
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1/4 teaspoon ground red pepper (optional)

1. Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
2. In a large bowl cream butter and cheese. Stir in flour and salt; mix well. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into 2 inch strips or use a cookie press and sprinkle with ground red pepper. Place strips on prepared cookie sheet(s) 1 1/2 inches apart.
3. Bake in preheated oven for 10 to 15 minutes, or until crisp. (36 Servings)

Comment by Pretty Jewelry Things Store on September 7, 2009 at 5:21pm

Basic Vinagarette

4 tablespoons Dijon mustard
4-6 tablespoons red wine vinegar
6 tablespoons vegetable oil
2 tablespoons olive oil
salt
black pepper
water, to thin

In a small bowl whisk together the Dijon mustard and red wine vinegar.
Slowly add in 6 tablespoons vegetable oil until the mixture is thickened,
then whisk in olive oil.
Season with salt and pepper to taste.
If necessary add in a small amount of water to thin.