View Full Version : Appetizers and Drinks

02-02-2007, 12:22 PM
Southwest Quick-Dip
1 can reduced fat or fat free refried beans
1 can Hormel Chili (no beans)
4 oz. chopped green chilis
8 oz. Salsa or Picante sauce
8 oz. 1/3 less fat Cream Cheese (Neufchatel)
Cumin, to taste (I use about 2 teaspoons)
Hot sauce, if desired
Shredded cheddar cheese

Combine all ingredients except the shredded cheese. Cook over low/medium heat, stirring often, until cream cheese is completely melted. Pour into a baking dish, top with shredded cheese and let stand until cheese melts. Garnish with green onion tops and diced tomatoes, if desired. Serve with corn or tortilla chips.

-Chaffin Bozeman
with Ruger and Lily
Raymond, Mississippi

02-02-2007, 10:08 PM
Texas Slush

1 6 oz. can of frozen orange juice (unfrozen)
1 12 oz. can of frozen lemon aid (unfrozen)
Juice from 1 10 oz. jar of Maraschino Cherries
1 quart Seven Up
2 oz. of Brandy
4 oz. of VodkaMix all abovehttp://i72.photobucket.com/albums/i182/dickmar2/Missy/IMG_02303.jpg liquids together put in freezer containers. Leaving space for expansion from freezing, and freeze.

After freezing scoop into glasses and pour Ginger Ale over slush and drink.
1/4 cup = 2 oz. 1/2 cup = 4 oz.
Missy says: Please Don't Drink and Drive.Margaret from Pennsylvania, USA

02-08-2007, 04:43 PM
Jalape?o Spread

1 large brick of cream cheese
10+ oz jar of green jalape?o jelly
Wheat Thins
Butter Crackers

Place cream cheese on a decorative plate. Spread entire jar of jelly on top. Serve with Wheat Thins or Butter Crackers.

02-08-2007, 04:46 PM
Shrimp Dip

1 large brick of cream cheese
1/2 lb baby shrimp (pre-cooked and peeled)
12 oz jar of cocktail sauce
Wheat Thins
Butter Crackers

In shallow decorative dish, flatten cream cheese. Mix shrimp and cocktail sauce and spread over cream cheese. Chill in refrigerator for 1 hour. Serve with crackers.

02-08-2007, 05:01 PM
Snow Fun Slurpee

A packet of your favorite cool aid
A packet of your favorite Crystal Light

Next time you are out playing in the snow bring your favorite drink mix, water and a cup. Add a little water to the mix to make it syrup like. Add to fresh clean snow, and have fun!

02-09-2007, 11:04 PM
2 cans frozen lime juice
1 large bottle of Sprite or gingerale
1 quart frozen lime sherbet
bag of ice cubes
sliced limes

In a large bowl slightly smash up the frozen juice. Add 6 to 8 juice cans of soda. Stir in 1/2 bag or 6 trays of ice. Float the whole container of sherbet on top. For the adults add a half a can of vodka and limes or for a kids party or Hallowe'en garnish with gummi worms. Let it sit 15 mins before serving. Try other flavors, just match the juice to the sherbet.

04-15-2007, 12:09 PM
Rosemary Roasted Cashews

1 pound cashew nuts
2 T. fresh rosemary
1/2 t. cayenne pepper
2 t. dark brown sugar
2 t. kosher salt
1 T. melted butter

Preheat oven to 375 degrees

Place nuts on an ungreased baking sheet and bake for about 10 min.

Mix the rosemary, cayenne, sugar, salt and butter in a large bowl. Toss the warm nuts with the other ingredients until completely coated.

Serve warm

04-15-2007, 12:12 PM
Artichoke Dip

2 8.5 oz cans artichoke hearts (drained and finely chopped or mashed)
1 cup mayonaise
10 oz grated parmesan cheese
2 large garlic cloves finely chopped
salt and pepper to taste

Mix all ingredients together. Bake for 30 minutes at 400 degrees.

04-15-2007, 12:18 PM
Stuffed Mushrooms

One large package Jimmy Dean Hot Sausage
2 large packs of mushrooms
1 and 1/2 packages of cream cheese
2 bunches green onions (chopped)

Remove stems from mushroom (and chop JUST the stems) and hollow the mushroom cap out with a spoon

Fry sausage with chopped onions and chopped stems - drain excess fat

After sausage is fully cooked, mix in the cream cheese

Stuff mushroom caps with filling

Place caps on cookie sheet and bake for 20 minutes at 350 degrees

04-15-2007, 12:24 PM
Spicey Pecans

1/2 t. cumin
1/2 t. chili powder
1/2 t. curry powder
1/2 t. garlic salt
1/4 t. cayenne
1/4 t. ground ginger
1/4 t. ground cinnamon
2 T. olive oil
2 cups raw pecans

Preheat oven to 350 degrees
Mix all spices in a bowl
Heat oil in a non-stick skillet over low heat
Add spice mixture to oil and simmer for 3-4 minutes
Place nuts in a mixing bowl - add spice mixture and toss until well coated
Spread nuts in a single layer on a baking sheet
Bake for 15 muinutes (shake the pan once or twice)
Toss nuts and serve warm or room temperature

04-15-2007, 07:11 PM
Deb?s Meatballs

2 bottles chili sauce
1 cup grape jelly
1 to 3 teaspoons Dijon mustard (the more the better!)
1 bag frozen meatballs

Mix all in a crock pot; cook on low 6 to 10 hours.

04-20-2007, 04:18 PM
2 8-oz pkgs. Cream cheese
8 oz. ranch dressing
2 cups shredded chicken, cooked
2 cups shredded cheddar cheese
6 8 oz. Frank’s Hot Sauce

Note: Frank’s hot sauce is the secret ingredient. Frank’s is available at the grocery store. Place all ingredients in a crock pot and warm until all melted together.

04-25-2007, 08:25 AM
Cranberry Margaritas

1/2 c. plus 2 TBLS. Cranberry Juice
1/4 cup Sugar
3/4 cup fresh frozen cranberries, rinsed
3 oz. (tbsp.) fresh squeezed lime juice
3 oz. Tequila
2 oz. Grand Marnier

Pour all ingredients into blender. Fill blender with ice and blend till smooth.

04-27-2007, 02:26 PM
Cinnamon Sugar Crisps

32 (3.5 inch square) wonton wrappers
1 1/2 tablespoons margarine, melted
3 tablespoons cinnamon sugar

1. Preheat the oven to 400 degrees F (200 degrees C).

2. Lay the wonton wrappers out flat on a baking sheet. Brush evenly
with melted margarine. Sprinkle 1/4 teaspoon of cinnamon sugar over the
top of each one.

3. Bake for 5 minutes in the preheated oven, or until crisp. Remove
from baking sheets to cool on wire racks.

05-21-2007, 08:39 AM
2 8-oz pkg softened cream cheese
1 pkg dry Hidden Valley Ranch dressing mix
1/2 can beer
2 cups shredded cheddar cheese

Mix together, drink the remaining half can of beer.

06-23-2007, 02:47 PM
Spinach-Parmesan Dip
Makes 2 cups.

1 tsp olive oil
3 garlic cloves, chopped
? tsp salt
1 (10-oz) package fresh spinach
? cup basil leaves, loosely packed
1/3 cup (about 3 oz) 1/3-less-fat cream cheese, softened
1/8 tsp black pepper
1/3 cup plain fat-free yogurt
? cup (1 oz) grated fresh Parmesan cheese

Heat olive oil in a large skillet over medium high heat. Add garlic; saut? 1 minute. Add salt and spinach; saut? 3 minutes or until the spinach wilts. Place spinach mixture in a colander, pressing until mixture is barely moist. Place spinach mixture, basil, cream cheese, and pepper into a food processor; process until smooth. Spoon spinach mixture into a medium bowl. Add yogurt and Parmesan; stir to combine. Chill. Serve with crudit?s or hearty wheat crackers.

06-23-2007, 02:48 PM
Holiday Brunch Tonic
Makes 12 (3/4 cup) servings.

1 cup sugar
1 cup water
4 rosemary sprigs
4 cups cranberry juice cocktail, chilled
2 cups fresh orange juice, chilled
3 cups club soda, chilled

Combine sugar and water in a small saucepan; bring to a boil. Reduce heat, and simmer 4 minutes or until sugar dissolves. Add rosemary; simmer 5 minutes. Remove from heat. Pour sugar syrup into a bowl, cover and refrigerate overnight.

Uncover sugar syrup; remove and discard rosemary sprigs. Combine the sugar syrup, juices, and soda in a large pitcher. Serve immediately over ice.

06-23-2007, 02:48 PM
Asiago-Artichoke-Turkey Spread
Makes 20 servings.

2 garlic cloves, peeled
2 cups chopped cooked turkey
1 cup sliced green onions
1 (14 oz) can artichoke hearts, drained & coarsely chopped
1 cup (4 oz) shredded part-skim mozzarella cheese
? (2 oz) grated fresh Parmesan cheese
? cup (2 oz) shredded Asiago cheese
? cup (4 oz) 1/3-less-fat cream cheese, softened
1/3 cup fat-free mayonnaise
? tsp freshly ground black pepper
cooking spray
80 Melba toast rounds

Preheat oven to 350 degrees. With food processor running, drop garlic through food chute, and process until minced. Add turkey, green onions, and artichoke hearts to the processor; process until combined. Combine mozzarella, Parmesan, Asiago, cream cheese, mayonnaise, and pepper in a large bowl. Add turkey mixture; stir until combine. Spoon mixture into a shallow 1-qt casserole dish coated with cooking spray. Bake at 350 degrees for 30 minutes or until bubbly and top is golden. Serve hot with Melba toast rounds.

06-23-2007, 02:49 PM
Sweet Pumpkin Dip
Makes 5 ? cups.

2 packages (8 oz each) light cream cheese (Neufchatel), softened
1 can (15 oz) Libby?s 100% Pure Pumpkin
2 cups sifted powdered sugar
1 tsp ground cinnamon
1 tsp ground ginger
Sliced fruit, bite-size cinnamon graham crackers, gingersnap cookies, toasted mini-bagels, toast slices, muffins or English muffins

Beat cream cheese and pumpkin in large mixer bowl until smooth. Add sugar, cinnamon and ginger; mix thoroughly. Cover; refrigerate for one hour. Serve as a dip or spread.

06-23-2007, 03:26 PM
Maple Fruit Dip
Makes one cup.

? cup fat-free vanilla yogurt
? cup reduced-fat whipped topping
4 tsp pancake syrup
dash ground cinnamon
assorted berries and fruit chunks

In a bowl, combine the first four ingredients. Cover and refrigerate until serving. Serve with fruit.

06-23-2007, 03:48 PM
Battalion Punch

1 ? cups sugar
1 cup lemon juice
4 cups orange juice
1 to 2 (32 oz) bottles ginger ale

Combine first 2 ingredients in saucepan over medium heat until sugar dissolves. Cool to room temperature. Combine all ingredients over ice just before serving.

06-24-2007, 01:27 PM
Aida?s Many Layer Dip

Canned Refried Black Beans*
Canned refried Pinto beans
Guacamole, frozen or from deli package or home made
Taco sauce*
Sour cream, 16 oz
One package taco seasoning
Finely chopped plum tomatoes*
Canned, chopped Jalapeno chilies*
Grated cheese.
Chopped olives
Green onions, finely sliced*

You will need to warm the beans to make them spread-able.

On a jelly roll pan or in a large casserole, spread the beans. The larger the pan, the thinner the layers. If you use the black beans, they go first then the pinto beans.

Spread the guacamole over the beans.

Taco sauce if you use it.

Combine the sour cream with the taco seasoning packet, spread gently over the topof the layer.

Sprinkle the other layers , layer by layer on the pan.

Serve with Chips.

06-24-2007, 01:30 PM
Rachel's Dangerous Margaritas.

1 can frozen Lime concentrate
Canned Beer
Your Favorite Tequila
Crushed ice

Fill blender 1/2 to 2/3 full of ice.

Always equal portions of Lime Concentrate, Beer and Tequila. For half a blender of ice, I use one cup of each.

After first batch, operate blender and other machinery with caution.

07-06-2007, 12:18 PM
Avocado-Yogurt Dip with Cumin
16 2-Tbsp servings

? cup plain fat-free yogurt
? cup finely chopped red onion
3 Tbsp chopped fresh cilantro
1 Tbsp finely chopped seeded jalapeno pepper
2 Tbsp fresh lime juice
1 Tbsp ground cumin
? tsp salt
3 ripe peeled avocados, seeded and coarsely chopped
1 garlic clove, minced

Place all ingredients in a food processor or blender, and process until smooth. Scoop this creamy dip with pita chips and carrot, celery, red bell peppers, and jicama sticks. Prepare up to eight hours in advance, and refrigerate in an airtight container. To further simplify your evening, use precut vegetables from the produce section.

07-06-2007, 12:18 PM
Margarita Dip
Makes 1 ? cups

1 pkg (8 oz) cream cheese, softened
? cup frozen limeade concentrate, partially thawed
2 Tbsp orange juice
? cup thawed whipped topping

Beat cream cheese, limeade concentrate and orange juice in medium bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover. Refrigerate for at least one hour. Serve with cut-up fresh fruit and vanilla wafers.

07-06-2007, 01:57 PM

(all measurements are approximate; adjust to taste)

Mix in non-reactive bowl...

3 ripe mangoes, diced
3/4 red onion, diced
3/4 C lime juice
1T (or more) garlic, chopped
2-5 jalapenos, green or red, seeded and chopped
1/4 tsp salt
handful of cilantro, chopped

Let it stand before serving!

(this is really great on barbecued chicken, too!)

07-06-2007, 03:04 PM

2 large artichokes
3-4 cloves garlic
4 sprigs fresh Italian parsley (leaves only)
12 fresh basil leaves
1 1/4 cup plain bread crumbs
3 Tablespoons grated Romano cheese
2 Tablespoons olive oil
Salt and Pepper to taste

Finely mince garlic, parsley and basil in food processor. Transfer to bowl and add bread crumbs, Romano cheese, salt and pepper. Stir to blend well.

Cut the bottom stem of the artichokes off so they sit flat. Cut the tips of the artichokes off about 1 inch. Pull apart the leaves to separate them. Be careful not to separate them completely.

Spoon the bread crumb mixture into the artichoke leaves. Stuff until you begin to reach the center then stop. Drizzle each with 1 Tablespoon of olive oil.

Place the artichokes in a steamer and steam for one hour until they become tender.

07-06-2007, 07:18 PM

2 cups black-eyed peas (fresh or frozen)
1 cup vegetable oil
1/4 cup wine vinegar
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup hot chunky salsa
1/2 teaspoon Louisiana hot sauce
1 Tablespoon sugar
1 onion, thinly sliced
1 tomato, chopped
1 bell pepper, finely chopped

Put peas in a saucepan and cover with water. Bring to a boil. Cover and cook until peas are tender but firm.
In a bowl combine oil, vinegar, garlic powder, salt, pepper, salsa, hot sauce and sugar to make a marinade.
When peas are done, drain. While warm add onion, tomato and bell pepper.
Pour marinade over pea mixture.
Refrigerate 2 days before serving. Drain before serving.

07-13-2007, 06:39 PM
Ants on a Log

5 stalks celery
? cup peanut butter
? cup raisins

Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins.

07-13-2007, 06:48 PM
Hot Spinach Dip

1 10oz. package of frozen chopped spinach
1 tablespoon olive oil
1/2 cup finely chopped onion
2 tomatoes finely chopped (or 1 can of diced tomatoes)
3 tablespoons of chopped green chile peppers
1 cup grated Moneterry Jack cheese*
1 cup diced (or shredded) mild cheddar cheese*
1 bar Philadelphia Cream Cheese
1/3 cups of half and half
1/4 cup chopped (or sliced) black olives
2 Tablespoons of white table wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper (cayenne)

*These 2 cheeses can be substituted with a 2 ?cup bag of the mixed cheeses of your choice.

Thaw, drain and place spinach on paper towels to remove excess liquid. Saut? onions in oil until clear. Add tomatoes. Simmer three minutes. In a large mixing bowl, combine saut?ed vegetables with remaining ingredients. Sprinkle top with red pepper or paprika, if desired. Mix thoroughly and pour into casserole dish.

Bake at 400? for 30-40 minutes. Serve hot with your favorite chips.

07-13-2007, 06:57 PM
Russian Tea

Juice of 5 oranges
Juice of 2 lemons
8 cups water
2 cups sugar
1 stick cinnamon
6 whole cloves
1 family size tea bag

Bring water and sugar to a boil. Remove from heat. Add tea bag, cinnamon, and cloves. Let steep for 5 minutes. Remove tea bag and spices. Add juices stirring well.