APPETIZERS
Artichoke Spinach Dip submitted by Joanne Covington Hoeft
Cheddar-Chili Cheesecake Appetizers submitted by Joanne Covington Hoeft
Firecrackers submitted by Kay Benson Bradish
Sausage Balls submitted by Letha Barnes
Party Pizzas submitted by Letha Barnes
Mexican Dip submitted by Letha Barnes
Fruit Salsa with Cinnamon Chips submitted by Letha Barnes
Light Spinach Dip submitted by Kay Mathias
Artichoke Spinach Dip submitted by Joanne Covington Hoeft
Ingredients:
2 c. frozen chopped leaf spinach
1 (14 oz.) can artichoke hearts, drained and chopped
½ c. refrigerated Alfredo sauce
½ c. mayonnaise
¼ tsp. salt
¼ tsp. pepper
1 c. shredded Swiss cheese
Instructions:
Thaw spinach and drain well, pressing firmly to remove excess water.
Combine with all remaining ingredients in a 1-3 qt. slow cooker.
Cover and cook on low setting 2-3 hours.
Cheddar-Chili Cheesecake Appetizers submitted by Joanne Covington Hoeft
Ingredients:
¼ c. fine, dry breadcrumbs
¼ c. (1 oz.) shredded sharp cheddar cheese
3 (8 oz.) pkg. cream cheese, softened
12 thin slices cooked ham, diced and divided into halves
1 (10 oz.) block sharp cheddar cheese, shredded
5 green onions, chopped
3 large eggs
2 small jalapeno peppers, minced
1 clove garlic, minced
1 c. sour cream
2 T. milk
Instructions:
Stir together breadcrumbs and ¼ c. shredded cheese; sprinkle on the bottom of a buttered 9 inch spring form pan. Beat cream cheese at medium speed with electric mixer. Add half of ham, shredded cheese, and remaining ingredients, beating at low speed until well blended. Pour half of cheese mixture into prepared pan. Top with remaining ham. Pour remaining cheese mixture over ham. Bake at 325° for 1 hour or until center is set. Let stand 30 minutes. Gently run a knife around the edge of cheesecake, and release sides. Serve slightly warm or at room temperature with crackers.
Makes 18-20 appetizer servings
Firecrackers submitted by Kay Benson Bradish
“Christmas greetings from Texas…”
Born- Hickman, KY
Ingredients:
1 1/3 cups Canola Oil
1 box saltine crackers (Nabisco Original Premium)
2 tablespoons crushed red pepper flakes
1 package Original Ranch Buttermilk Dressing mix
Instructions:
Combine crushed red pepper, ranch dressing mix, and canola oil. Drizzle over crackers.
Seal in a large Tupperware container. Turn a few times and then every 15 minutes for 1 hour.
Seal in Ziploc bag.
Sausage Balls submitted by Letha Barnes
Ingredients:
1 lb. sausage, warmed in microwave
3 cups Bisquick
8 oz. cheddar cheese
Instructions:
Mix thoroughly. Form into small balls about the size of a quarter. Bake at 350 degrees for about 15 minutes, or until golden brown.
Party Pizzas submitted by Letha Barnes
Ingredients:
1 lb. ground beef
1 lb. sausage
1 lb. Velveeta cheese
2 tsp. Oregano
½ tsp. garlic powder
Instructions:
Cook meat and drain. Add Velveeta cheese, oregano, and garlic powder.
Spread on Pepperidge Farm party rye bread. Put under broiler for about 3 minutes in middle of oven. After boiling, sprinkle parsley flakes over top of each piece (just for color)
*This recipe will spread much more than one loaf of party (small) bread.
Mexican Dip submitted by Letha Barnes
Ingredients:
2 cans bean dip
1 medium jar of salsa
1 large tub sour cream
1 pkg. Mexican shredded cheese
Optional: chopped lettuce, tomatoes, onion, or black olives
Instructions:
Spread both bean dips in a large platter. Next, spread sour cream, then salsa and cheese. May add any, or all, of the optional additions—more cheese if desired.
Use Doritos or Tostitos scoops to dip.
Fruit Salsa with Cinnamon Chips submitted by Letha Barnes
Ingredients:
1 lb. strawberries
2 Golden Delicious apples
3 kiwi fruit
2 tbs. strawberry preserves
1 tbs. white sugar
1 tbs. brown sugar
Instructions:
Finely dice all fruit; add sugars and preserves. Refrigerate.
Chips:
Pie cut 9-inch flour tortillas into 6 wedges. Place on cookie sheet, spray with cooking spray and generously sprinkle with cinnamon-sugar mixture.
Put in preheated 400 degree oven for about 7 or 7 ½ minutes. Let cool and store in baggies.
Light Spinach Dip submitted by Kay Mathias
*Weight Watchers Recipe*
Instructions:
1 10oz. pkg. frozen chopped spinach
1 c. low-fat mayonnaise
1 c. non-fat sour cream
1 8oz. can water chestnuts, drained and finely chopped
3 green onions, chopped
1 packet Knorr vegetable soup mix
Instructions:
Drain the spinach and squeeze dry. In a medium bowl, combine the rest of the ingredients and mix well. Refrigerate 3 hours before serving.
24 servings
1 serving= 1 point