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Back To Top  Ants On A Log  Ingredients: 5 stalks celery 1/2 cup creamy peanut butter 1/4 cup raisins Preparation: Wash the celery and pat dry, then cut the celery stalks in half. Spread the halves with the creamy peanut butter. Place the raisins on top of the peanut butter to look like ants marching. Back To Top Artichoke Nibblers Ingredients: 2 6 oz jars of artichoke hearts 1 onion finely chopped 2 cloves minced garlic 4 eggs 1/3 cup fine bread crumbs 1/8 tst (each) pepper, oregano & tabasco 1/2 lb grated sharp cheddar cheese 2 Tblsp minced parsley Preparation: Drain marinade from one jar of artichokes. Saute onions and garlic in marinade. Drain other jar and chop all artichoke hearts. Beat eggs, add bread crumbs and seasonings. Stir in cheese, parsley and remaining ingredients. Place in lightly greased 7 X 11 pan. Bake at 350 degrees for 30 minutes. This recipe is very good and easy to make. Can be served hot or cold. Back To Top Avocado Angels (Makes: 5 Dozen) Ingredients: 3/4 pound chorizo sausage or hot ground pork sausage 4 large ripe avocados, peeled and mashed 3 tablespoons lime juice 1 tablespoon chopped fresh cilantro 2 tablespoons mayonnaise 1 cup (4 ounces) Mexican style shredded cheese 60 small wonton wrappers Vegetable oil Preparation: Cook sausage in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain and let cool. Stir together avocado and next 3 ingredients; stir in sausage and cheese. Spoon 1 tablespoon mixture into center of each wonton wrapper. Moisten edges with water. Fold corners of wrapper to center, enclosing filling and pinching wrapper edges to seal. Place on wax paper coated with vegetable cooking spray; cover with additional wax paper. Pour oil to a depth of 3 inches into a Dutch oven; heat to 350*F (175*C). Fry wontons, 3 or 4 at a time, 1 1/2 minutes on each side or until golden; drain. Back To Top Avocados With Serrano Ham  Prep Time: 10 minutes Makes: 4 Servings Ingredients: 3 ripe Haas avocados, halved, pitted and scooped from skin with spoon The juice of 1 lemon 1/4 pound thinly sliced Serrano ham, proscuitto may be substituted Extra- virgin olive oil, for drizzling 2 tablespoons chopped fresh cilantro Salt and pepper, to your taste Preparation: Halve each half avocado lengthwise and arrange quartered avocados on a platter. Heat lemon 10 seconds on high in microwave to get the juices flowing. Dress avocados with lemon juice, wrap with ham, then continue to dress with extra virgin olive oil, cilantro and salt and pepper, serve. Back To Top Bacon & Cheese Deviled Eggs A nice spin on an old favorite. Prep Time: 20 minutes Cook Time: 15 minutes Makes: 12 Servings Ingredients: 12 hard-cooked eggs, peeled 1/2 cup mayonnaise 1 tablespoon honey mustard 1/4 teaspoon salt 1/4 teaspoon black pepper 4 strips bacon, cooked, crumbled 2 tablespoons shredded sharp Cheddar Parsley, for garnish, optional Preparation: Halve eggs lengthwise. Spoon yolks into a bowl. Reserve whites. Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese. Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve. Back To Top Bacon & Crab Mushroom Caps  Prep Time: 20 minutes Makes: 36 Servings, 1 Stuffed Mushroom Cap Each Ingredients: 1 can crabmeat 1/2 cup Shredded Sharp Cheddar Cheese 1/2 cup Mayonnaise 1/3 cup Bacon Pieces 1-1/2 Tbsp. parsley flakes 36 medium mushroom caps Preparation: Preheat oven to 350F. Mix all ingredients except mushroom caps. Spoon evenly into mushroom caps. Place on baking sheet. Bake 8 to 10 minutes or until cheese is melted. Back To Top Bacon & Cream Cheese Stuffed Mushrooms Ingredients: 8 oz. cream cheese, softened 4-6 strips of bacon, fried and crumbled; reserve fat 1 small onion, finely chopped 20-25 large mushrooms, stems removed 8 mushroom stems, finely chopped Preparation: Saut onion and mushroom stems in bacon fat until tender. Drain off excess fat. Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable. Stuff each mushroom and bake at 350 degrees F for 10-15 minutes. Finish under the broiler just until tops are golden. Back To Top  To keep the tomatoes from rolling around serve on a serving tray lined with parsley. (Makes: 8 Servings) 2 pints cherry tomatoes 1/2 cup mayonnaise 1/2 cup freshly grated Parmesan cheese 1/2 bunch green onions, finely chopped 1 16-oz. pkg. bacon, crisply cooked and crumbled Cut the top off each cherry tomato, and using a melon baller, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain. Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors. Back To Top 
Wieners 1 slice of bacon per wiener Cheddar cheese Preparation: Fry the bacon just enough so that it is partially cooked, not crispy. Slice the wieners half way through, lengthwise. Stuff the cheddar cheese slices into the wieners. With toothpicks to hold, wrap the bacon around the wiener. Bake at 325*F for 10 minutes Back To Top Baked Artichoke Spinach Dip (Makes: 24 Appetizer Servings) Ingredients: 1/2 cup mayonnaise or salad dressing 1/2 cup dairy sour cream 1/2 cup grated Parmesan cheese 1/2 cup shredded mozzarella cheese 1 to 2 tsp. dijon-style mustard Dash of white pepper 1 - 14 oz. can artichoke hearts, coarsely chopped 1 cup loosely packed, coarsely chopped spinach leaves 1/2 cup finely chopped red onion 1/4 cup shredded mozzarella cheese Preparation: Combine mayonnaise, sour cream, Parmesan cheese, the 1/2 cup mozzarella cheese, mustard and pepper. Stir in artichoke hearts, spinach leaves and onion. Transfer mixture to a 1-quart casserole dish. Cover; chill for 3 to 24 hours. Bake in a 350*F oven for 50 to 60 minutes or till heated through. Top with 1/4 cup mozzarella cheese. Bake for 5 minutes or till cheese melts. Serve with pita, bread, crackers or beagle chips. Back To Top Baked Cheese Spread  If you find this spread a little greasy use low-fat mayo and low-fat cheese or 1 cup fat free mayo with 1 cup regular and then use the already packaged grated Colby Jack Cheese. You can also add 1 small can of lumped crabmeat just for interest or jalapeno peppers for an extra "kick". This also makes a great topping for baked potatoes. A splurge of pure heaven, just wonderful!! Prep Time: 10 minutes Cook Time: 30 minutes Makes: 6 to 8 Servings Ingredients: 2 cups mayonnaise 2 cups grated Colby cheese or any mexican blend 2 cups chopped onion Dash hot red pepper sauce or a heaping tsp of horseradish Dash Worcestershire sauce Preparation: Preheat oven to 350 degrees F. Mix all ingredients together and place in a pie plate or any baking dish. Bake until golden brown on top, approximately 30 - 40 minutes. Drain grease and serve with crackers or bagel chips. Other Alternatives: Reduce Mayo to 1 & 1/2 cup, increase shredded cheese to 3 cups, grate onion to measure only 1 tablespoon. Do everything else as indicated on the recipe and then stand back! Serve this at parties and people will go wild. OR Ingredients: 1 Cup Mayonnaise 1 Cup Sour Cream 1 Cup Sauted Onions 1 Cup Colby Cheese 1 Cup Sharp Cheddar Preparation: Preheat oven to 350 degrees F. Mix all ingredients together and place in a pie plate or any baking dish. Bake until golden brown on top, approximately 30 - 40 minutes. Drain grease and serve with crackers or bagel chips. Back To Top Baked Ham & Cheese Quesadillas  (Makes: 4 Servings)
Preparation: Lightly spray a cookie sheet with vegetable cooking spray. Arrange 2 tortillas on the cookie sheet, then evenly top with 1/4 cup of the cheese. Top the cheese with the sliced ham or turkey, the diced tomatoes, green onion, then the other 1/4 cup of cheese. Sprinkle each with a little pepper, then cover each with another tortilla. Brush tops with vegetable oil and bake in a 425 degree F oven for about 10 to 12 minutes, until browned. Cut quesadillas into wedges and serve with mustard or mayonnaise. Back To Top Baked Mushrooms Ingredients: 1 lb fresh button mushrooms [about 36] Remove stems. Save for another recipe. Wipe mushrooms with paper towel. Mix Together: 1/4 cup mayo 1/4 cup grated Parmesan 1 Tab fresh chopped parsley 1/2 teaspoon garlic powder Preparation: Coat a 9x13 baking dish with Pam spray. Fill caps with mixture and bake at 400 degrees F, uncovered for 8 to 10 minutes or until it starts to brown. Serve at once. Back To Top Baked Nachos Ingredients: tortilla chips - 8 oz. bag 1/2 cup cooked ground beef 1/2 cup nacho cheese sauce 1/4 cup sliced jalapeno peppers 1/2 cup sliced black olives 1/2 cup finely chopped onion 1/2 cup tomatoes - diced 2 cups cheddar cheese - shredded 2 cups Monterey Jack cheese - shredded 1/2 cup sour cream 1/2 cup salsa - any variety 1/2 cup guacamole - optional Preparation: Spread an even layer of torilla chips in a 9" baking pan. Pour cheese sauce and cooked ground beef over chips, spreading to cover evenly. Top with jalapeno slices, olives, onions, and tomatoes. Top with cheese. Bake in a preheated 400 degree F oven for 5 minutes or until cheese is melted. Serve with sour cream, salsa and guacamole(optional). Back To Top BBQ Meatballs Ingredients: 1 1/2 cups (12 oz.) chili sauce 1 cup grape jelly or jam 1-3 tsp. Dijon mustard 1 lb. meatballs, cooked Meatballs: 1 lb. hamburger 1/2 cup dry bread crumbs or herb stuffing 2 Tbls. finely chopped onions 1 tsp. salt 1/2 tsp. Worcestershire Sauce 1 egg Preparation: Mix ingredients with hands. Shape into 20 1-1/2 inch balls. Cover and microwave meatballs in an ungreased baking dish, 6 minutes on High, turning once. Combine chili sauce, grape jelly and mustard in crockpot; stir well. Cover and cook on High while preparing meatballs. Add cooked meatballs to sauce in crockpot. Stir well to coat, cover and cook on Low for 6-10 hours or High for 4 hours. (To serve as appetizers, make small meatballs and serve on toothpicks. To serve as a main meal, make regular size meatballs and serve over flat noodles.) Back To Top Beer Battered Asparagus With Lemon Herb Dip  (Prep Time: 12 minutes) (Cook Time: 10 minutes) (Makes: 2 to 4 Servings) Ingredients For Lemon Herb Dipping Sauce: 1/2 cup mayonnaise 1 teaspoon fresh lemon juice 1/2 teaspoon finely grated lemon zest 1/4 teaspoon black pepper 1 teaspoon roughly chopped fresh thyme leaves 1/2 teaspoon roughly minced fresh rosemary leaves Pinch salt Ingredients For Beer Battered Asparagus: 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon pepper 1 tablespoon finely grated lemon zest 1 cup beer 1 pound asparagus, trimmed Vegetable oil, for frying Note: Herbs other then thyme and rosemary can be substituted. Preparation For Lemon Herb Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve. Preparation For Beer Battered Asparagus: Heat oil in a heavy saucepan until it reaches 375 degrees F. Whisk together flour, salt, pepper and lemon zest in a bowl until combined. Add beer and whisk ingredients until smooth. Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together. Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven. Back To Top Beer-Battered Fried Shrimp  This recipe is easy to prepare and the shrimp comes out perfect! The batter is light and crisp. You can also use chicken if you prefer and try adding a little Hot Sauce like Texas Pete to the batter. You'll find that it will only improve an already perfect recipe. Prep Time: 15 minutes Cook Time: 5 minutes Makes: 4 Servings Ingredients: 1 cup beer 1 cup all-purpose flour 1/2 teaspoon salt Oil, for frying 21 to 25 large shrimp, peeled with tails left on Preparation: Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F. In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours. Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes. Drain shrimp on paper towels. Back To Top Black Bean Quesadillas  Prep Time: 5 minutes Cook Time: 15 minutes Makes: 2 Servings 2 burrito-size flour tortillas 1 (14 1/2-ounce) can refried low-flat black beans 1 cup chunky salsa 1 1/2 cups Mexican-style shredded cheese 1/2 cup prepared guacamole (from the refrigerated section) 2 tablespoons sour cream Preheat oven to 400 degrees F. Lay 1 tortilla on a clean work surface. Spread the beans evenly over the tortilla. Spoon 3/4 cup of salsa over the beans, then sprinkle with the cheese. Top with the second tortilla. Place the quesadilla on a foil-covered cookie sheet. Bake for approximately 15 minutes, or until the cheese is melted and the top is crisp and brown. Meanwhile, swirl the guacamole and sour cream together in a small bowl. Cut the quesadilla into 4 equal portions and transfer to a plate. Serve with the guacamole mixture and remaining 1/4 cup of salsa. Back To Top Black Pepper Shrimp  Don't be intimidated by the amount of pepper in this recipe. The more pepper, the better! The pepper in this dish makes a super dipping sauce. You can also add some Worcestershire Sauce to the butter and garlic to give it a little extra kick. And try using extra jumbo frozen shrimp, they thaw out in no time and they taste like mini lobster tails. You can line your table with newspaper for drips and use french bread as a dipper and just dig in. Yum! Prep Time: 10 minutes Cook Time: 10 minutes Makes: 6 Servings Ingredients: 3 pounds fresh large shrimp, unpeeled / 26-30 count shrimp 8 tablespoons butter 3 tablespoons chopped garlic 4 tablespoons freshly ground pepper Preparation: Preheat oven to 450 degrees F. Wash and drain shrimp, Serve shrimp with warm bread and salad. Heat a 12-inch nonstick ovensafe  Ingredients: 12 slices Bologna Filling: 1/2 package (6 ounces) cream cheese 3 tablespoons finely chopped chives or green onions 1 tablespoon ketchup 1 tablespoon Worcestershire sauce Fresh lettuce leaves Cherry tomatoes Preparation: Let Bologna sit at room temperature for about 1/2 hour. Have cream cheese at room temperature as well. Stir cream cheese until soft and smooth. Add chives or green onion, ketchup and Worcestershire sauce. Stir to combine. Place Bologna slices on sheets of waxed paper. Spread filling on each slice. Roll up, jelly roll fashion. Wrap each roll in waxed paper or plastic wrap. Let sit in refrigerator for at least 2 hours. Or chill in freezer for about 30 minutes. With a very sharp knife, cut rolls in even slices. Place on a bed of lettuce leaves. Garnish with cherry tomatoes. Serve as appetizers. Back To Top Bologna Snacks  Ingredients: 1 box cream cheese & chive dip 1 box cream cheese & onion dip 1 LB sliced bologna 1/4 tsp. black pepper Preparation: Allow dip to soften to room temperature. Add pepper & mix well. Spread mixture on bologna slices & stack (make 2 stacks). Chill well. Cut into pie shaped triangles. Insert a toothpick into each triangle. Back To Top Booze Dogs Ingredients: 2 Cups Ketchup 1 Cup packed Brown Sugar 3/4 Cup Whiskey 2 packages Hot Dogs Preparation: Cut hot dogs in 1 inch pieces. Combine all ingredients. Simmer 35 minutes. Serve hot with toothpicks. Back To Top Brie En Croute 1  This recipe is very easy to make, tastes delicious and is a great hit at parties... Prep Time: 10 minutes Cook Time: 28 minutes Makes: 8 Servings Ingredients: 1 sheet frozen puff pastry, pre-packaged 1 tablespoon unsalted butter 1/2 cup walnuts 1/8 teaspoon ground cinnamon 1 (8-ounce) wheel Brie (cut rind off) 1/4 cup brown sugar 1 egg, beaten Crackers, for serving Preparation: Preheat oven to 375 degrees F. Defrost puff pastry for approximately 15 to 20 minutes and unfold. In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown. Serve with crackers. Note: To give a special look, cut extra pastry into heart or flower shapes and bake until golden. Back To Top Brie En Croute 2 (Makes: 12 Servings) Ingredients: 1 sheet frozen Puff Pastry 1 lb. Brie Cheese (round) 1 pkg. Boursin Cheese 1 egg 1 tsp. water Preparation: Preheat oven to 400F degrees. Beat the egg and water together in a small bowl. Thaw pastry 20 minutes; on a floured surface roll to a 15-inch circle. Slice Brie in half horizontally. Spread Boursin cheese on one half. Re-assemble Brie and place in the center of pastry. Brush pastry edges with egg wash, and pull up sides to enclose Brie. Place seam side down on ungreased baking sheet. If desired, decorate the top with pastry scraps. Brush with egg wash. Bake for 20 minutes. Let stand 10 minutes (at least) before serving. Note: Boursin cheese is a spreadable garlic and herb cheese. Boursin Poivre contains a lot of black pepper for those who like pepper. Boursin is available in many grocery stores but can almost certainly be found in higher quality produce and specialty stores. If Boursin or Boursin Poivre cannot be found, Alouette can be used as a substitute. Back To Top Bruschetta 1  This is easy to make and has lots of flavor. Great for dinner parties! (Makes: 6 Servings) Ingredients: 1 loaf day old country bread 6 whole canned tomatoes 6 roughly torn basil leaves 3 tablespoons olive oil 2 cloves garlic, peeled Preparation: Preheat a grill or grill pan. Slice your bread thickly, and place slices on a dry grill to brown, about 30 seconds on both sides. Take canned tomatoes, place on cutting board, and slice. Add the basil to the canned tomatoes in a large bowl. Add olive oil and season with black pepper, to taste. Remove carmelized bread from grill and rub each side with cloves of garlic. Top with spoonfuls of mixture and serve immediately. Back To Top Bruschetta 2  The garlic mixed with the cream cheese and topped with basil really makes this recipe stand out. Prep Time: 5 minutes Cook Time: 45 minutes Makes: 12 to 18 Servings Ingredients: 6 cloves garlic Oil 1 loaf French bread 1 (16-ounce) package cream cheese 1 cup Romano, freshly grated 1 cup chopped tomatoes 1 bunch basil, leaves chopped Preparation: Heat oven to 350 degrees F. Place garlic on a piece of aluminum foil. Drizzle with oil. Wrap up garlic and roast in oven for about 30 minutes, or until soft. Remove roasted garlic from the oven, remove peel and puree in a food processor until smooth. Place in refrigerator to rest and cool. When cool, combine with the cream cheese. Slice bread, 1/2-inch thick, on the bias. Toast the bread slightly and set aside. Spread cream cheese mixture on the toast and sprinkle lightly with half of the Romano. Return to oven to warm the cheese. Remove from the oven and top with tomatoes. Sprinkle with the remaining Romano. Scatter basil on top of the bruschetta and serve. Back To Top Bruschetta Mozzarella  So easy to make and yet so delish! You can substitute the can tomatoes with fresh plum tomatoes and use cheese of your choice eg: asiago cheese, goat cheese etc. Prep Time: 20 minutes Cook Time: 10 minutes Makes: 36 Bruschetta Ingredients: 1 (32-ounce) can whole tomatoes, drained 1 cup fresh basil leaves, washed and spun dry 4 tablespoons extra-virgin olive oil 6 cloves garlic, peeled Kosher salt and freshly ground black pepper 2 large French baquettes, sliced 1-inch thick (about 36 slices) 1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick Preparation: Preheat oven to 375 degrees F. In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper. On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece. Place bruschetta on decorative platter and garnish with basil leaves. Back To Top Bruschetta Turnovers  Ingredients: 3-medium tomatoes, seeded and chopped 1-clove garlic, minced 1-green onion, chopped 1-tbsp dried basil 1/4-tsp salt 1 1/3-cup shredded mozzarella 4-10" tortillas 1-tbsp olive oil Preparation: Combine tomatoes, garlic, green onion, basil, and salt. Sprinkle 1/3-cup cheese over half of each tortilla. Top with 1/3-cup tomato mixture. Fold tortilla in half. Seal edges with toothpicks. Brush both side with oil. Barbecue over medium coals or broil 4-5 minutes on each side. Cut each tortillas into triangles for appetizers. Back To Top Bruschetta With Gorgonzola Cheese And Honey  (Prep Time: 10 minutes) (Cook Time: 15 minutes) (Makes: 6 Servings) A luscious, quick and easy appetizer with a sweet and savory combination that is perfect for parties or a light snack. 36 slices (1/2-inch thick) baguette bread, about 1 loaf 1/4 cup extra-virgin olive oil 8 ounces Gorgonzola, sliced 3 tablespoons honey Preheat the oven to 400 degrees F. Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes. Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes. Drizzle the toasts with honey. Place on a serving platter and serve immediately. Back To Top Bruschetta With Tomato & Basil  The combinations in this recipe are fresh and delicious. Also goes great with a nice bottle of Sauvignon Blanc. Prep Time: 10 minutes Cook Time: 2 minutes Makes: 4 Servings 1/2 baguette or crusty long loaf bread, sliced (12 pieces) 2 large cloves garlic, cracked away from skin Extra-virgin olive oil, for drizzling a squeeze of lemon juice 3 small plum tomatoes, halved and seeded 20 fresh basil leaves Coarse salt Preheat broiler to high, (if you prefer you can also grill the bread). Place bread slices on a broiler pan. Char bread on each side under hot broiler, keep an eye on it! Rub toasts with cracked garlic and drizzle with oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil a squeeze of lemon juice and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve. Back To Top Buffalo Wings 1  Prep Time: 5 Minutes Cook Time: 25 Minutes Makes: 4 to 6 Servings Ingredients: 2 cups vegetable oil 10 whole, fresh chicken wings, cut in pieces (20 wing pieces) 1 stick butter 4 tablespoons brown sugar 5 tablespoons tomato sauce 1/4 teaspoon garlic 1/4 teaspoon onion powder 1/4 teaspoon white pepper 1/4 teaspoon chili powder 1/4 teaspoon salt 1 teaspoon oregano, fresh or dried Dash beer Preparation: 1 dash hot sauce (Recommended: Frank's Hot Sauce) Chicken Wings: Heat 2 cups vegetable oil to 350F in a large skillet on stovetop. Drop wing pieces into hot oil and fry for 10 to 15 minutes or until crisp. Transfer wings to paper towels to remove excess oil. Buffalo Wing Sauce: Melt butter and brown sugar together over medium heat in a small saucepan on stovetop. Add tomato sauce and hot sauce into mixture. Finally, add garlic, onion powder, white pepper, chili powder, salt, and oregano. Add a dash of beer, to taste. Stir over low heat until mixture is well blended. Toss sauce liberally over chicken wings. Serve buffalo wings with blue cheese dressing, carrots and/or celery sticks. Back To Top Buffalo Wings 2  Prep Time: 10 Minutes Cook Time: 50 Minutes Makes: 2 to 4 Servings Ingredients: 2 quarts canola oil or crisco 3 1/2 pounds chicken wings, cut into three pieces, wing tips reserved for another use 1/2 stick (4 tablespoons) unsalted butter 1 cup Franks Red Hot sauce 2 1/2 teaspoons Tabasco sauce 1 1/2 teaspoons cayenne pepper Blue Cheese Dressing, recipe follows Celery sticks Preparation: Heat oil to 400F in a deep fryer or a medium stockpot. Line a baking sheet with paper towels; set aside. Add half of the wing pieces to hot oil and fry until dark golden brown, 15 to 25 minutes. Transfer to prepared baking sheets to drain. While wings are cooking, melt butter in a small saucepan over medium heat. Add hot sauce, Tabasco, and cayenne pepper. Cook, stirring occasionally, until hot. Lower heat and keep warm until ready to use. When the first batch of wings finishes cooking, transfer to an airtight container. Add half of the sauce and cover tightly. Shake container to fully coat wings in sauce. Serve immediately with Blue Cheese Dressing and celery sticks. Repeat with remaining wings and sauce. Blue Cheese Dressing: (Makes: 1 Cup) Ingredients: 2 ounces blue cheese, crumbled 1/4 cup buttermilk 1/4 cup sour cream 1/4 cup mayonnaise 1/4 lemon, juiced, or to taste Coarse salt and freshly ground pepper Preparation: In a small bowl, combine blue cheese, buttermilk, sour cream, mayonnaise, lemon juice, salt, and pepper. Stir to combine. Back To Top Cajun Stuffed Mushrooms (Makes: 4 Servings) Ingredients: 1 lb. bulk pork sausage 1 cup chopped onion 1/4 cup bell pepper, chopped 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1 cup water 3/4 cup instant rice 1/4 cup parsley, chopped 24 large mushroom caps, save stems 2 cups mayonnaise 1 1/2 cups parmesan cheese Preparation: Cut sausage in small dices. Brown sausage, onions, bell pepper and mushroom stems. Add salt, garlic powder and cayenne pepper. Add water and bring to a boil. Add rice and parsley. Cover and remove from heat. Let stand for 15 minutes. Meanwhile, blend mayonnaise and cheese. Combine half of mayonnaise mixture to all of cooked sausage-rice mixture. Stuff mushrooms with this and spoon remaining mayonnaise-cheese mixture on top of mushrooms. Place in 9 x 12-inch baking dish and bake at 350F about 35 minutes. Mushrooms will appear puffy and golden when done. Back To Top Calamari  Prep Time: 15 minutes Cook Time: 5 minutes Makes: 4 Servings 2 cup calamari sliced into rings (use tubes and tentacles) 2 cup buttermilk 2 cup all-purpose flour Salt and pepper Oil, for frying 2 tablespoons whole butter 3/4 cup sliced mild banana peppers 3/4 cup large diced tomatoes 1 tablespoon fresh lemon juice 1/4 cup chopped scallions Clean and soak calamari in buttermilk for 2 hours before cooking. Drain well in a large mixing bowl. Season flour with salt and pepper. Dredge calamari with flour until each ring separates easily from others. Put in sifter and shake off excess flour. Heat oil and fry calamari until golden brown. DO NOT OVERCOOK! Start with 1 tablespoon butter over medium heat. When butter is melted, add peppers and tomatoes. Deglaze with lemon juice. Add remaining butter and scallions. Toss. Add calamari and toss. Serve. Back To Top Celery Sailboats  Cut celery into one inch pieces. Spread cheese spread inside celery. Cut triangles out of luncheon meat slices. Insert toothpicks first into meat mast and then into celery. Back To Top Cheese Ball 1 
Preparation: Combine first cheese, pecans, mayonnaise, chopped onion, pepper, and cayenne pepper in a large mixing bowl; beat at low speed of an electric mixer until well blended. Shape mixture into a ball and roll in 1/2 cup chopped pecans. Chill for about 2 hours. Serve with assorted crackers. Makes one cheese ball, about 5 inches in diameter. Back To Top Cheese Ball 2 Ingredients: 2 (8 oz.) packages of cream cheese 1/2 lb. extra sharp cheddar cheese, grated 1/4 lb. bleu cheese 1 Tbls. Worcestershire Sauce 1 tsp. cayenne pepper 1/2 tsp. salt 1/2 tsp. garlic powder 1/2 tsp. onion powder 1 cup chopped pecans, divided Preparation: Allow cheese to reach room temperature, then combine in a mixing bowl and beat until well blended. Add remaining ingredients, reserving 1/2 c. pecans. Chill, then shape into a ball and roll ball in remaining pecans. Chill thoroughly. Can be frozen. Back To Top Cheese Puffs Ingredients: puff pastry 1 egg white 50g grated Parmesan cheese pinch of salt pinch of cayenne pepper Preparation: Roll the pastry (3mm) and cut in small rounds. Brush with stiffly-beaten egg white and sprinkle two-thirds of the number with cheese and seasoning. Put these together in pairs and top with a plain one, so that each puff consists of three layers of pastry. Bake for 20-25 minutes at 230C until lightly brown and cooked through. Serve hot. Back To Top Cheese & Tomato Quesadillas  Ingredients: 1/4-lb cream cheese 1/3-cup medium salsa 6-10 inch flour tortillas 1-tomato, seeded and chopped 1/2-green pepper, seeded and chopped (or jalapeno) 1 1/2-cups shredded Monterey Jack cheese Preparation: In a small bowl, combine cream cheese and salsa until well combined. Arrange tortillas in a single layer on work surface. Spread cream cheese evenly over half of each tortilla, leaving 1/2 inch border. Sprinkle tomato, pepper, and then cheese evenly over cream cheese mixture. Fold tortillas in half to enclose cream cheese and make 6 semi-circles. Press gently to seal. Place tortillas on baking sheets. Bake in 450*F oven for 10-15 minutes, until golden and cheese has melted. Let stand 10 minutes before cutting each tortilla into 4 wedges. Back To Top Cheesy Sausage Rolls  Prep & Cooking Time: 45 min. Makes: 14 Servings Ingredients: 1 tbs olive oil 1 onion, finely chopped 1 tbs Herbes de Provence (which is a blend of 5 classic French herbs: Bay Leaves, Parsley, Sage, Thyme & Rosemary) 500 g (1lb 2oz ) pork sausagemeat 1 tbs tomato puree 50 g (2 oz) Cheddar cheese, grated 350 g (12 oz) puff pastry Sea salt and black pepper Beaten egg or milk to glaze Preparation: Preheat the oven to 200C, 400F, Gas Mark 6. Meanwhile, heat the oil in a frying pan and fry the onion for a few minutes until softened. Spoon the onion into a bowl and add the Herbes de Provence, sausagemeat, puree and cheese. Season with salt and pepper and mix well. Roll the pastry out on a lightly floured surface to a rectangle measuring 28 x 24 cm. Cut the pastry in half lengthways. Divide the sausage meat mixture in half and spoon down the centre of each pastry rectangle and then fold the pastry up and join the edges together, sealing with a little cold water. Cut each long sausage into 7 pieces. Lift the sausage rolls onto a baking sheet, placing the joined edge on the tray surface. Brush the sausage rolls with a little beaten egg or milk. Bake for 15 -20 minutes, until golden and well risen. Remove from the oven, cool and serve. Note: To freeze, place uncooked, prepared sausage rolls on a tray and open freeze. Transfer to a plastic bag. Cook from frozen for 25 - 30 minutes. Back To Top Chicken Cigars  To make these extra special add cheese. Prep Time: 10 minutes Cook Time: 15 minutes Makes: 4 Servings Ingredients: 1 1/2 pounds ground chicken breast 2 teaspoons ground cumin 2 teaspoons paprika 2 teaspoons poultry seasoning 2 teaspoons chili powder 2 teaspoons grill seasoning (recommended: Montreal Seasoning by McCormick), half a palm full 2 tablespoons chopped parsley leaves, a handful 4 sheets phyllo dough 4 tablespoons butter, melted Preparation: Preheat oven to 425 F. Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet, butter it and top with a second sheet. Divide the chicken in half. Form a 1-inch thick log the length of the long side of the phyllo dough. Roll the log in phyllo tightly. Cut the chicken filled phyllo into 4 "cigars" and brush with a dab more butter. Repeat to make a total of 8 chicken and phyllo roll-ups. Bake 12 to 15 minutes until golden. Back To Top Chicken Liver Pâté 1  Pâté is a fabulous appetizer not only for it's luxurious taste, but also because it can be prepared 2 to 3 days in advance! It also makes a great addition to any buffet or party menu. Ingredients: 3 Tbsp. unsalted butter 1 lb. chicken livers, rinsed 4 shallots, peeled and chopped (about 1/2 cup) 2 cloves garlic, minced 1/4 tsp. ground cloves 1/4 tsp. salt 1/4 tsp. fresh ground pepper 2 tsp. Grand Marnier or Cognac 1/3 cup heavy cream, chilled 8 Tbsp. unsalted butter, softened crackers or toasts Preparation: Trim any membrane from chicken livers. Melt 3 Tbsp. of butter in a large skillet over medium heat. Add chicken livers, shallots, garlic, ground cloves, salt and pepper. Stir until ingredients are combined. Cook mixture over medium heat, stirring occasionally, for about 10 minutes, or until livers are cooked through. Drain liver mixture in a colander or sieve. Pure liver mixture, Grand Marnier, cream and 8 Tbsp. of softened, unsalted butter in a food processor until smooth. Spoon mixture into a small bowl or individual ramekins. Cover and chill for at least three hours before serving, but preferably 24 hours. Garnish with parsley, if desired. Serve with crackers or toasts. Back To Top Chicken Liver Pâté 2  Tarragon adds a special flavour to this coarsely textured chicken liver pâté. Prep & Cooking Time: 20 min. Makes: 4 Servings Ingredients: 25 g (1 oz) butter 450 g (1 lb) chicken livers 2-3 tbs Tarragon 100 g (4 oz) button mushrooms 1 tbs brandy or dry sherry 2 tbs creme fraiche or double cream lettuce, lemon wedges and bread to serve button mushrooms to garnish sea salt and black pepper Preparation: Melt the butter in a large frying pan and fry the chicken livers for 10 minutes, tossing well. Add the tarragon, mushrooms and brandy or sherry and cook for a further 2 minutes. Transfer the mixture to a food processor and add the creme fraiche. Whiz for a few seconds. Season to taste. Spoon into a dish or small ramekins and chill until ready to serve. Run a warm knife around the inside of the dish and turn the pâté out onto a large lettuce leaf. Garnish with lemon, mushrooms and serve with bread. Note: If you have time, soak the chicken livers in cold milk for 48 hours. The milk helps to reduce any bitterness in the livers. Back To Top Chicken Nuggets With Honey Mustard Dipping Sauce  These are wonderful and tasty and can be made with different varieties of potato chips. Serve with different sauces eg: Ranch, BBQ, Honey Mustard, etc. For easy clean up place potato chips in a Ziploc Bag and crush them, then pour the butter directly into the bag with chips, add the chicken pieces and shake. Once all the chicken pieces are coated remove from Ziploc Bag and bake. Prep Time: 10 minutes Cook Time: 15 minutes Makes: 12 Servings Ingredients: 2 cups (5oz bag) crushed sour-cream-and-onion flavored potato chips (eg: Lay's) 1 egg 2 tablespoons milk 6 chicken breast fillets, cut into 1 1/2-inch cubes 1/3 cup butter, melted Honey Mustard, recipe follows Preparation: Preheat the oven to 350 degrees. Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing. Honey Mustard: This fabulously light and tangy honey mustard is out of this world. If you don't like horseradish you can omit it and add a few shakes of cayenne pepper instead. This mustard goes great with Fries, Crusted Chicken Tenders, Beer Batter Onion Rings and makes a wonderful dressing for grilled chicken salad. Prep Time: 5 minutes Makes: 1 1/4 Cups Ingredients: 3/4 cup mayonnaise 3 tablespoons honey 2 tablespoons yellow mustard 1 tablespoon lemon juice or juice from 1/2 lemon Horseradish, to taste 2 tablespoons orange juice (more or less as needed) Preparation: Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours. Back To Top Chicken Pecan Pate  Ingredients: 1 cup finely chopped pecans 2 cup diced cooked chicken or turkey 8 ounces cream cheese (cut into chunks & softened) 1 clove garlic, minced 6 tablespoon mayonnaise 4 teaspoon fresh dill or 2 tsp. dried salt Preparation: Combine chicken, cream cheese and garlic with chopped pecans in food processor or blender and blend just until smooth. Add mayonnaise, dill and salt to taste and blend again. Form into a ball and arrange on a bed of lettuce. Or put in a form (rectangle) and let it for some hours before serving. Remove from form. Sprinkle with additional dill. Serve with crackers. Back To Top Chicken Salad Puffs Ingredients: 1/2 cup butter 1 cup boiling water 1 cup flour 1/4 tsp salt 4 eggs Preparation: Put butter and water in pan and boil until the butter melts. Put flour and salt together. Dump flour into the water and stir quickly until it forms a ball. Beat in (with wooden spoon) one egg at a time. This will not form a ball, anymore. Drop by teaspoon on greased pan. If you make 36 small puffs, bake at 450F for 5 minutes. Turn oven down to 400F and bake for 15 minutes. If you make 10 large puffs, bake at 450F for 15 minutes. Turn oven down to 325F for 25 minutes. When cool, stuff with your favorite chicken salad (or shrimp (see below) tuna or ham salad). Shrimp Filling For Puffs Ingredients: 7 ounces shrimp, minced 3/4 cup mayonnaise 8 ounces cream cheese garlic salt seasoned salt onion salt Preparation: Mix first three ingredients. Add salts to taste. Back To Top Chili Con Queso Bites  Ingredients: 4 eggs 1/2 cup Picante sauce or a chunky salsa 1/4 cup all-purpose flour 2 tsps. chili powder 1 1/2 cups shredded cheddar cheese (6 ozs.) 1 green onion, chopped (about 2 TBLsps.)
Preparation:
Preparation:  Ingredients: 6-hard cooked eggs 1 1/2-tbsp mayo 1 1/2-tbsp yogurt 1 1/4-tsp curry 1/2-tsp cumin 1-tsp Major Grey mango chutney (optional) 1-scallion, chopped fine 1/2-tsp limejuice Tabasco to taste Preparation: Peel the hard boiled eggs. Cut the eggs in half lengthwise and remove the yolk. Combine all the ingredients with the yolk, mixing well. Return the mixture to the hollow part of the egg white. Back To Top Curried Stuffed Eggs 2 (Makes: 16 Servings) Ingredients: 8 hard-cooked eggs, halved 1/4 cup mayonnaise 2 tablespoons sour cream 1 tablespoon chutney 1/2 teaspoon curry powder 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper Paprika, for garnish Preparation: Combine egg yolks, mayonnaise, sour cream, chutney, curry, salt and pepper in a blender or food processor; blend until smooth. With pastry bag or spoon, fill egg white halves. Sprinkle with paprika. Make-Ahead Tip: Prepare stuffed eggs. Cover and refrigerate up to 8 hours. Back To Top Curry Chicken Appetizers  Ingredients: 3 to 4 teaspoons mayonnaise 1 teaspoon curry powder 4 chicken thighs, cooked and meat removed from bone 5 slices white bread Salt and pepper Preparation: Mix the mayonnaise and curry together. Chop all the chicken and mix with mayonnaise. Cut out circles with a small cup or cutters in white bread. Divide the chicken on the base of the white bread. Season with salt and pepper Back To Top
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