Bacon And Tomato Cups
8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough
Preheat oven to 375F. Lightly grease a mini muffin pan. In a skillet over
medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble
bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese,
mayonnaise and basil. Separate biscuits into halves horizontally. Place each
half into cups of the prepared mini muffin pan. Fill each biscuit half with
the bacon mixture. Bake for 10 to 12 minutes in the preheated oven, or until
golden brown.
BBQ Chicken Pizza
3 boneless chicken breast halves, cooked and cubed
1 cup hickory flavored barbecue sauce
1 tablespoon honey
1 teaspoon molasses
1/3 cup brown sugar
1/2 bunch fresh cilantro, chopped
1 (12 inch) pre-baked pizza crust
1 cup smoked Gouda cheese, shredded
1 cup thinly sliced red onion
Preheat oven to 425F. In a saucepan over medium high heat, combine chicken,
barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil.
Spread chicken mixture evenly over pizza crust, and top with cheese and
onions. Bake for 15 to 20 minutes, or until cheese is melted.
Caramel Snack Mix
1/2 cup butter
3/4 cup white corn syrup
1 cup packed brown sugar
1 cup chopped pecans
1 cup almonds
1 (12 ounce) package crispy corn and rice cereal
Preheat oven to 275F. Spray a large roasting pan with non-stick cooking
spray. In a medium-size microwave safe bowl, mix butter, white corn syrup
and brown sugar. Place the mixture in the microwave and cook 2 minutes, or
until butter melts. Place the cereal, pecans and almonds into the prepared
roasting pan. Pour the melted butter mixture over the cereal and nuts and
mix gently until the cereal and nuts are coated. Bake for 1 hour, stirring
every 15 minutes. As the snack mix is cooling, be sure to continue to stir
so that the mix will not harden into one big lump.
Cheese & Olive Bruschetta
1/2 cup mayonnaise (or salad dressing)
1 cup mozzarella cheese, grated
2 medium tomatoes, seeded,finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
1 teaspoon black pepper
1 baguette, fresh, about 2 1/2" round and 27" long
1/3 cup butter, softened
Mix the first 8 ingredients (this can be done the day ahead and
refrigerated). Cut the baguette into 1" slices. Butter one side. Arrange on
a cookie sheet, buttered side up. Divide the mixture among the slices and
spread. Bake in 350F oven for about 15 minutes and the cheese has melted.
Cheese And Artichoke Fondue
1-1/2 cups diced processed American cheese
1 cup milk
1 tablespoon Worcestershire sauce
1 tablespoon all-purpose flour
1 teaspoon ground mustard
1-1/2 cups shredded Cheddar cheese
1 (14 ounce) can artichoke hearts, drained and chopped
1/4 cup roasted red peppers, drained and diced
Mix American cheese, milk, Worcestershire sauce, flour and mustard in a
3-quart saucepan. Cook over medium-low heat, stirring occasionally, until
cheese is melted. Stir in Cheddar cheese until melted. Stir in artichoke
hearts and bell peppers. Transfer cheese mixture to fondue pot. Keep warm
over low flame. Serve with dippers.
Chicken Pate
3 chicken breasts, boneless and skinless
1/2 cup onions, finely chopped
1 (8 oz.) whipped cream cheese
1/4 cup mayonaise
1/2 teaspoon paprika
1/4 cup sherry
1/2 teaspoon cayenne pepper
juice of 1 lemon
Cook chicken breasts in boiling water for 30 - 45 minutes. When cooled cut
up chicken into cubes. In medium bowl combine all ingredients. Place mixture
into small jello mold or small loaf pan. Make sure to coat pan with oil so
mixture will come out smoothly. Refrigerate for at least 8 hours. Serve with
crackers.
Cocktail Meatballs
1 pound lean ground beef
1 egg
2 tablespoons water
1/2 cup bread crumbs
3 tablespoons minced onion
1 (8 ounce) can jellied cranberry sauce
3/4 cup chili sauce
1 tablespoon brown sugar
1 1/2 teaspoons lemon juice
In a large bowl, mix together the ground beef, egg, water, bread crumbs, and
minced onion. Roll into small meatballs. Bake at 350F for 20 to 25 minutes,
turning once. In a slow cooker or large saucepan over low heat, blend the
cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs,
and simmer for 1 hour before serving.
Crab Stuffed Mushrooms
1 pound large mushrooms
3 tablespoons butter
2 tablespoons finely chopped onion
1 (3 ounce) package cream cheese, softened
2 tablespoons prepared Dijon-style mustard
6 1/2 ounces crabmeat
1/4 cup chopped water chestnuts
2 tablespoons chopped pimento peppers
4 tablespoons grated Parmesan cheese
Preheat oven to 400F. Remove stems from the mushrooms, retaining the caps.
Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom
caps with melted butter. In the remaining butter, cook and stir the chopped
mushroom stems and onions until tender. Gradually mix the cream cheese and
mustard into the saucepan. Continue stirring until smooth. Stir in the
crabmeat, water chestnuts and pimentos. Heat until warm. Stuff the mushroom
caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan
cheese. In a shallow pan, bake the caps at 400F for 10 to 15 minutes or
until hot.
Garlic Cheese Bread
Spread:
1/2 cup butter
3/4 cup shredded cheddar cheese
2 tablespoons grated parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon salt
dash ground black pepper
dash paprika
Bread:
12 slices Texas toast or 1 large French bread loaf,
sliced through the middle
Preheat oven to 400F. Combine all ingredients for the spread in a small
bowl. Smear spread generously on one side of each slice of Texas toast or on
the face of each half of French bread loaf. Bake for 10 to 12 minutes or
until cheese begins to brown and bubble. Makes about 12 slices toast or two
large halves of French bread.
Hot Crab Dip
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 1/4 teaspoons Worcestershire sauce
1/2 teaspoon dry mustard
1 pinch garlic salt
1 tablespoon milk
1/4 cup cheddar cheese, grated
1/2 lb. crabmeat
paprika
Remove cartilage from crab meat. In a large bowl, mix cream cheese, sour
cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, and garlic
salt until smooth. Add enough milk to make mixture creamy. Stir in 2
tablespoons of the grated cheese. Fold crab meat into cream cheese mixture.
Pour into greased 1-quart casserole. Top with remaining cheese and dust with
paprika. Bake at 325F until mixture is bubbly and browned on top, about 30
minutes. Serve with tortilla chips and/or crackers.
Hot Mexican Spinach Dip
1 (16 ounce) jar salsa
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded Monterey Jack cheese
1 (8 ounce) package cream cheese, diced and softened
1 cup evaporated milk
1 (2.25 ounce) can chopped black olives, drained
1 tablespoon red wine vinegar
salt and pepper to taste
Preheat oven to 400F. In a medium baking dish, mix together salsa, chopped
spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives,
red wine vinegar, salt and pepper. Bake mixture in the preheated oven 12 to
15 minutes, or until bubbly. Serve with tortilla chips.
Kettle Corn
2/3 cup raw popcorn
1/4 cup oil
1/4 cup sugar
Place oil and popcorn in a large skillet that has a tight fitting lid. The
popcorn should barely cover the bottom surface. Heat over medium until the
first kernel starts to pop. Quickly stir in the sugar until dissolved. Cover
and continuously shake skillet while holding top. Be careful, this will burn
much quicker than regular popcorn. When you think all is popped, remove from
heat. Spoon the popped corn into a bowl while shaking once in a while to let
the uncooked kernels settle. Salt lightly, and break up into pieces.
(Note: This may take a little practice, but well worth the effort!)
Mexican Pizza
1/2 lb. ground beef
1/2 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon paprika
1-1/2 teaspoon chili powder
2 tablespoons water
8 small (6-inch diameter) flour tortillas
1 cup Crisco shortening or cooking oil
1 (16 oz.) can refried beans
1/3 cup diced tomato
2/3 cup mild picante salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup chopped green onions
1/4 cup sliced black olives
Cook the ground beef over medium heat until brown, then drain off the excess
fat from the pan. Add salt, onions, paprika, chili powder and water, then
let mixture simmer over medium heat for about 10 minutes. Stir often.
Heat oil or Crisco shortening in a frying pan over medium-high heat. If oil
begins to smoke, it is too hot. When oil is hot, fry each tortilla for about
30-45 seconds per side and set aside on paper towels. When frying each
tortilla, be sure to pop any bubbles that form so that tortilla lays flat in
oil. Tortillas should become golden brown. Heat up refried beans in a small
pan over the stove or in the microwave.
Preheat oven to 400F. When meat and tortillas are done, stack each pizza
by first spreading about 1/3 cup refried beans on the face of one tortilla.
Next spread 1/4 to 1/3 cup of meat, then another tortilla. Coat your pizzas
with two tablespoons of salsa on each, then split up the tomatoes and
stack them on top. Next divide up the cheese, onions and olives, stacking
in that order. Place pizzas in your hot oven for 8-12 minutes or until cheese
on top is melted.
Makes 4 pizzas.
Raspberry Chicken Wings
1 1/2 cups seedless raspberry jam
1/3 cup balsamic vinegar
3 tablespoons soy sauce
1 1/2 teaspoons crushed red pepper
1 (5 lb.) pkg. frozen chicken wings, thawed
Preheat oven to 400F. Line a baking sheet with aluminum foil. In a small
saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat.
Stir until smooth. In a large bowl, toss chicken wings with half of the jam
mixture. Place on the baking sheet and bake 50 minutes. Brush wings with
remaining jam mixture and bake 8 to 10 minutes or until chicken is no longer
pink inside and outside is glazed.
Serve immediately.
Six-Layer Mediterranean Dip
8 ounces prepared hummus
1 1/4 sour cream, divided
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon lemon juice
1 cup tomatoes, seeded and chopped
1 ripe avocado, seeded and chopped
1/2 cup peeled and chopped cucumbers
salt & fresh ground pepper, to taste
6 ounces crumbled feta cheese
2 tablespoons minced kalamata olives
pita chips
Combine 1/4 cup sour cream with the prepared hummus, then spread mixture on
the bottom of a 9 inch pie dish. Combine remaining sour cream and cumin and
spread over the hummus layer. Toss together the garlic powder, salt, lemon
juice, chopped tomatoes, and avocado, then spread over the yogurt layer. Add
a layer of the cucumbers and sprinkle with a bit of salt and pepper. Add a
layer of feta, then finish it all off with olives. Let chill for an hour before serving
with pita chips.
Smoked Oyster Deviled Eggs
1 (3 3/4 oz.) can smoked oysters
9 hard-cooked eggs
6 tablespoons mayonnaise or salad dressing
2 tablespoons snipped chives
1 tablespoon Dijon-style mustard
1/4 teaspoon freshly ground pepper
Snipped chives
Drain oysters; pat with paper towels to remove as much oil as possible.
Coarsely chop. Halve hard-cooked eggs lengthwise. Remove yolks and set
whites aside. Place egg yolks in a bowl; mash with a fork. Add mayonnaise,
the 2 tablespoons snipped chives, mustard, pepper, and chopped oysters. Mix
well. Pipe or spoon egg yolk mixture into egg white halves. Garnish with
snipped chives.
Tortilla Pinwheels
1/4 Cup Cream Cheese, softened
1/2 Cup Shredded Cheddar Cheese
1/2 Cup Salsa
1/4 Cup chopped green onion tops
1/2 Teaspoon chili powder
4 Flour Tortillas, 6-inch
In a small bowl, stir together the cream cheese and cheddar cheese with a
fork until the cheeser is incorporated. Stir in the salsa, green onion, and
chili powder. Spread the mixture evenly on the tortillas. Roll up and chill.
Slice into rounds.
Wild Game Jerky Recipe
By: Mark Tobin - [food/recipe]
Posted 06/20/04
1 1/2 - 2 Lbs. Meat
1/2 Tsp. Lawry's Seasoned Salt
1/2 Tsp. BBQ Dry Rub
1/2 Tsp. Liquid Smoke
1/2 Tsp. Garlic Powder
1/2 Tsp. McCormick's Seasoned Pepper
1/2 Tsp. Onion Powder
1/4 Cup Lea and Perrin's Worcestershire Sauce
1/4 Cup Kikkoman Soy Sauce
1) Cut Meat into 1/4 Slices - cut across grain
2) Mix all ingredients together and put meat marinade in a zip
lock bag at least 24 hours or until meat has completely absorbed
marinade (no pink showing)
3) Put foil on grate in oven - cook at 150-175 degrees until
done; turn once during cooking
Copyright 2004 The American Outdoorsman
Mark Tobin is the host of The American Outdoorsman, a Hunting and
Fishing TV Show devoted to bringing the best in Outdoor
Entertainment. Their site hunting and fishing tips, outdoors
info, pictures, video clips and downloads, recipes, games,
r.com mended travel locations and guides, and more! Visit
ANTIPASTA BOWL
(Thanks to our Andover friend, Maria Tulman, for bringing this to a gathering at 18 Merritt Valley Road and sharing her recipe.)
Combine:
1 ½ pounds kielbasa (sliced)
2 14-ounce cans artichoke hearts (quartered)
½ pound button mushrooms (fresh or canned)
1 can (6 oz.) pitted ripe olives
1 red pepper -- ½ -inch cubes
1 green pepper -- ½ -inch cubes
1 can chick peas, drained (large can is recommended)
¾ pound muenster cheese (cubed)
Maria recommends 1 pound kielbasa (boiled, cooled and sliced) and add about an 8 oz. package tortellini, cooked and cooled.
Marinade:
2 cloves garlic (minced)
½ cup olive oil
¼ cup white wine vinegar
¼ cup fresh basil
¼ cup fresh parsley
1 teaspoon oregano
½ teaspoon salt
¼ teaspoon pepper
Process or blend until smooth. Pour over salad, mix well and chill several hours or overnight.
Serve cold or at room temperature.
Serves 12 generously.
This recipe has been kitchen tested.
CHEESE BALL
1 large + 1 small pkg. cream cheese, softened
3 ounces Roquefort cheese
3 ounces blue cheese
3 tablespoons parsley
8 ounces sharp, soft Cheddar
½ pound pecans, chopped
Juice of 1 onion (grating onion works well)
Juice of 1 garlic clove (can use 1 teaspoon canned garlic with juice)
Reserve half of the nuts and parsley.
Mix all other ingredients and form into 2 balls.
Roll these in mixture of finely chopped nuts and parsley and refrigerate.
Remove cheese balls from refrigerator about 1 hour before serving.
This recipe has been kitchen tested.
PINEAPPLE-PECAN CHEESE BALL
3 cups broken pecans
2 8-ounce packages cream cheese, softened
1 8-ounce can crushed pineapple, drained
¼ cup chopped sweet red pepper
2 tablespoons chopped green onion
1 teaspoon seasoned salt
Serve with: Crackers and /or bite-size fresh vegetable pieces
Spread nuts in a shallow baking pan. Bake in a 350° F. oven for 7 to 10 minutes or till toasted; cool.
Coarsely chop one cup of the toasted nuts; set aside.
Chop the remaining nuts till ground. In a food processor bowl or large mixing bowl combine ground nuts, cream cheese, pineapple, red pepper, onion, and seasoned salt.
Process or beat till well-blended.
Cover and chill at least 3 hours or overnight.
Shape in one large ball. Or, divide mixture in half and shape into two smaller balls. Roll in the coarsely chopped nuts. Wrap and chill till serving time.
Makes 3 cups.
Serve with crackers and /or fresh vegetables.
This recipe has been home kitchen and guest-happy tested.
Nancy's CHEESE BALLS
(Mixing in food processor is definitely a plus!. Grate cheese finely, remove it, add other ingredients, mix, then add cheese back in. Mix until it forms a big, pastry-like ball.)
½ pound grated cheddar (preferably Kraft's extra sharp)
1 stick softened butter
1 cup unsifted all-purpose flour
½ teaspoon salt
red cayenne pepper (to taste)
Mix butter, flour, salt and pepper as if making pie crust dough. Then, mix in grated cheese.
Form balls, about the size of a walnut. Chill the balls in the freezer about two hours (or store in the freezer until use.)
Place frozen balls on an ungreased cookie sheet and bake in a preheated oven (450°F.) for about 10 minutes. Watch carefully. Some ovens may need to be set as low as 400°F.
A slightly different version--
CHEESE PENNIES
To make about 3 dozen
8 tablespoons butter (1 quarter-pound stick), softened
½ pound Cheddar cheese, grated (about 2 cups)
¾ cup sifted flour
½ teaspoon salt
1/8 teaspoon cayenne
½ teaspoon powdered mustard
Cream the butter by beating it against the sides of a bowl with a wooden spoon until it is light and fluffy. Then beat in the cheese. Still beating, add the flour, ¼ cup at a time, then the salt, cayenne and mustard. (The entire process may be done more easily in an electric mixer equipped with a pastry-arm attachment.) In either case, the mixture should be dense enough to be formed into a compact ball. If it is too soft to hold together, beat in additional flour by the tablespoonful, testing the dough for density after each addition.
On a lightly floured surface, shape the ball into a sausage-like roll about 10 inches long and 1¼-inches wide, wrap it in wax paper and refrigerate for at least an hour, until firm.
Preheat the oven to 350°F.
With a sharp, thin knife, carefully slice the chilled dough into ¼-inch rounds and arrange them ½-inch apart on an ungreased cookie sheet.
Bake in the middle of the oven for 8 to 10 minutes, or until the pennies are firm and golden brown. Watch carefully; they burn easily. Transfer them with a metal spatula to a rack to cool.
The cheese pennies may be served at once at room temperature, or stored in freezer.
This recipe has been kitchen tested.
Leo Dubey's HOT CRAB DIP (imagine, 35+ years ago, from a chain-letter)
1 8-ounce package cream cheese
2 tablespoons sour cream
6 ½ ounces can crab, chopped
2 tablespoons chopped onion
¼ teaspoon horseradish
¼ teaspoon each --
salt, pepper, paprika (hot) and parsley flakes
Slivered almonds for topping.
Soften cream cheese.
Add remaining ingredients.
Sprinkle with slivered almonds and bake at 350ºF. for 30 minutes.
Serve with crackers for dipping/spreading.
Cheese Dip
2 (4 ½ oz.) cans chopped mild green chilies
8 ounces Gouda cheese, coarsely chopped
1 (8 oz.) package cream cheese, softened
½ cup finely shredded Cheddar cheese
¼ cup milk
Preheat the oven to 400° F.
Combine the green chilies, Gouda, cream cheese, Cheddar and milk. Easily done in a food processor — process until mixture is blended. If you do not have a food processor, you can still make this dip easily. Combine shredded cheeses with softened cream cheese and bake as directed. Baking facilitates blending of the cheeses. Spoon cheese-chili mixture into an 8x8-inch baking dish.
Bake the cheese dip until hot and bubbly, about 20 minutes.
Serve with crackers of your choice, melba toast or with Pita Chips (see recipe below).
with
Pita Chips
5 pita bread rounds
8 tablespoons (1 stick) butter, melted
1 ½ teaspoons ground lemon pepper
1 teaspoon ground cumin
Preheat the broiler. Cut each pita round into 8 wedges. Separate the layers to make 16 triangles.
Brush the pita bread with butter. Arrange on a baking sheet.
Sprinkle the pita bread with lemon pepper and cumin. Broil until crisp, about 3 to 5 minutes.
Serve with cheese dip.
Tex-Mex Salsa Dip, served WARM
1 package (8 ounces) cream cheese, softened
½ cup sour cream
1 cup pineapple salsa or tomato salsa
1 cup shredded Colby-Jack cheese
1 can (2.25 ounces) sliced ripe olives, drained
¼ cup chopped green onions
Preheat oven to 350° F.
Place cream cheese in medium bowl. Beat with an electric mixer on medium speed until smooth, about 1 minute. Stir in sour cream. Spread in a 9-inch baking dish.
Spread salsa over cream cheese mixture. Sprinkle with shredded cheese
and olives.
Bake mixture until bubbly, 15-20 minutes. Remove from oven and sprinkle with green onions.
Serve dip warm with tortilla chips and a freshly cut carrot and celery sticks and green and red pepper wedges.
Yield: 4-6 servings
For extra zip and authentic Mexican flavor, drain one 2.25-ounce can of diced jalapeños , and stir into the cream cheese in Step 1. For less spice, us a can of diced green pepper, not jalapeños.
This recipe has been kitchen tested.
Pita Chips for dips
5 pita bread rounds
8 tablespoons (1 stick) butter, melted
1 ½ teaspoons ground lemon pepper
1 teaspoon ground cumin
Preheat the broiler. Cut each pita round into 8 wedges. Separate the layers to make 16 triangles.
Brush the pita bread with butter. Arrange on a baking sheet.
Sprinkle the pita bread with lemon pepper and cumin. Broil until crisp, about 3 to 5 minutes.
Serve with cheese dip.
