Appetizers and Snacks

Here are some Appetizers and Snacks that have been posted on our message Board I hope you enjoy all the recipes that we have put up so far ENJOY!!!

Cheesy Potato Skins

Broiled spud shells transform into crispy and delicious appetizers!

4 large potatoes (2 pounds)
2 tablespoons butter or margarine, melted
1 cup shredded Colby-Monterey Jack or Cheddar cheese (4 ounces)
1/2 cup sour cream
8 medium green onions, sliced (1/2 cup)

1. Heat oven to 375°F. Pierce potatoes to allow steam to escape. Bake 1 hour to 1 hour 15 minutes or until tender. Let stand until cool enough to handle. Cut potatoes lengthwise into fourths; carefully scoop out pulp, leaving 1/4-inch shells. Save potato pulp for another use. 2. Set oven control to broil. Place potato shells, skin sides down, on rack in broiler pan. Brush with butter. 3. Broil with tops 4 to 5 inches from heat about 5 minutes or until crisp and brown. Sprinkle with cheese. Broil about 30 seconds or until cheese is melted. Serve hot with sour cream and onions

Chicken Puffs

Ingredients:

4 tablespoons butter
1/2 cup water -- boiling
1/2 cup flour
2 eggs
1/2 cup cheese -- shredded
2 cups chicken -- cooked
2 tablespoons olives
2 tablespoons wine
1/4 cup mayonnaise

Cooking Directions:

Melt butter in boiling water. Add flour; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Preheat oven to 400. Add egg; beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake for 20 minutes. Remove from oven; cool and split. Finely chop cooked chicken, pimiento, and olives. Combine with remaining ingredients. Fill each puff with 2 teaspoons

Bacon Cheddar Pinwheels

2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1/3 cup shortening
3/4 cup milk
1/2 pound sliced bacon, cooked and crumbled
3/4 cup shredded cheddar cheese

In a bowl, combine the flour, baking powder and salt; cut in shortening. Add milk and mix well. Turn onto a floured surface; knead 6-8 times. Roll into a 16-in. x 10-in. rectangle. Sprinkle with bacon and cheese. Roll up from a long side. Cut into 15 slices; place cut side down in greased muffin cups. Bake at 450° for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 15 rolls

Zesty Pita Chips

2 teaspoons Italian seasoning
2 teaspoons paprika
1 teaspoon garlic powder
4 pita breads (6 inches), split

In a small bowl, combine the Italian seasoning, paprika and garlic powder. Cut each pita half into six pieces; place on an ungreased baking sheet. Spray both sides of wedges with nonstick cooking spray; sprinkle wedges with seasoning mixture. Bake at 350° for 10-12 minutes or until golden brown, turning halfway through baking time. Cool on wire racks. Yield: 16 servings

Ham and Fresh Basil Pinwheels

INGREDIENTS:
6 (10 inch) flour tortillas
1 (8 ounce) package cream cheese, softened
12 slices ham
4 ounces fresh basil
1 cup sun-dried tomatoes
12 leaves red leaf lettuce - rinsed

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DIRECTIONS:
Spread each tortilla lightly with cream cheese. Arrange two ham slices across the middle of each tortilla. Add a layer of fresh basil, then a layer of tomatoes. Do not place ingredients too close to tortilla edges. Add lettuce; use enough leaf lettuce to cover across the center of each tortilla, with some of the frilly leaf edge hanging over. Starting at one end, tightly roll up each tortilla. Stick toothpicks in four evenly spaced spots of tortilla roll. Place tortilla rolls in a dish, cover, and refrigerate for 2 hours to chill. Slice each roll into four evenly sized sandwiches, and serve as soon as possible.

BLT Dip

Ingredients :
1 lb bacon
2 med. tomatoes
1 cup lettuce
1 loaf bread
1 cup mayonnaise
1 cup sour cream

Instructions :
Fry 1 lb bacon, break apart in small pieces. Cut up lettuce in small pieces, cut tomatoes in half and scoop out seeds with a spoon, chop in small pieces. Mix 1 cup mayonnaise and 1 cup sour cream in med. size bowl. Chill for at least 2 hours before serving . Mix all above ingredients in bowl with mayo/sour cream mixture and serve on white toast. Delicious!! Can prepare the day before just keep bacon, lettuce and tomato separate till ready to serve.

Mexican Pinwheels

2 cups shredded Cheddar
1/2 cup sour cream
1 8-oz. pkg. cream cheese, softened
1 4-1/2 oz. can chopped green chiles, drained
1 2-1/2 oz. can sliced black olives (opt)
2/3 cup chopped green onions
1 clove garlic, pressed
1/4 tsp seasoned salt
8 8" flour tortillas
Salsa

Combine first 8 ingredients. Spread 1/2 c. mixture over each tortilla; roll up, jellyroll fashion. Wrap each one separately & chill up to 8 hours before serving. Unwrap each roll and cut into 12 slices. Serve with salsa

Deviled Ham Puffs

2 drops Tabasco sauce
1 teaspoon Worcestershire sauce
1 4 1/2 oz can deviled ham
8 slice white bread
1/2 lb shredded cheddar cheese
3 eggs, slightly beaten
2 cup milk
1 tablespoon chopped pimento
1 green pepper, chopped
1 salt and pepper to taste

Grease shallow baking dish or 2 qt. casserole well Blend Tabasco and Worcestershire sauce with deviled ham. Spread evenly onto each slice of bread. Cut bread into 1-inch squares. Place layer of bread in baking dish. Sprinkle with 1/2 of the cheese. Repeat. Blend eggs, milk, pimento, salt and pepper; pour over bread and cheese. Let stand for about 15 minutes Bake in a 350 degree oven until puffed and brown, about 20 minutes

Mushroom Puffs

1 (8-count) can refrigerated crescent rolls
3 ounces cream cheese, softened
1 tablespoon milk
1/2 (4-ounce) can mushroom stems and pieces, drained, chopped
1/2 teaspoon prepared horseradish
1 egg, beaten
2 tablespoons poppy seeds
Directions: Preheat the oven to 400°. Unroll the dough. Separate into 4 rectangles; seal the perforations. Combine the cream cheese and milk in a medium mixer bowl. Beat at high speed until smooth, scraping the bowl. Beat at high speed until smooth, scraping the bowl occasionally. Stir in the mushrooms and horseradish. Spread the cream cheese mixture evenly over each rectangle. Roll as for a jelly roll to enclose the filling. Cut each roll into 6 equal slices. Dip the slices in the egg. Arrange cut side down on an ungreased 11x17-inch baking sheet. Sprinkle with the poppy seeds. Bake for 10 to 12 minutes or until puffed and golden brown. Makes 24 servings

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