Appetizer Recipes

Bourbon Meatballs

Recipe By :Cherylann
Serving Size : 12
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups barbecue sauce
1 1/2 cups bourbon
1 cup honey
1 cup prepared mustard
1/8 teaspoon Worcestershire sauce
32 ounces cooked Italian meatballs -- thawed

Cook barbecue sauce, bourbon, honey, mustard and Worcestershire sauce in a
Dutch oven over medium heat for 5 minutes.

Add meatballs; bring to a boil. Reduce heat and simmer for 25 minutes.

Cheese and Spinach Squares

Recipe By :Cherylann
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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3 eggs
6 Tablespoons flour
10 ounces frozen spinach or broccoli
2 cups cottage cheese
2 cups cheddar cheese -- grated

Preheat oven to 350°. Cook, drain and press liquid from spinach. Beat eggs
and flour in large mixing bowl. Add spinach, cottage cheese and cheddar cheese
to egg mixture; blend well. Pour into well greased 8" pan. Bake, uncovered, for
45-60 minutes. Let stand 5 minutes. Cut into squares.

Cheese Straws

Recipe By : Cherylann
Serving Size : 12
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cheddar cheese -- grated
1/2 cup butter -- softened
1/8 teaspoon hot pepper sauce or sprinkle of red pepper
1 egg yolk
1 1/2 cups all-purpose flour
1/4 teaspoon salt

Preheat oven to 350°. Mix like pie crust. Roll out, cut in narrow strips
and bake for 10-15 minutes.

Cinnamon Pecans

Recipe By :Cherylann
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup evaporated milk
1 cup sugar
1/4 teaspoon cinnamon
2 Tablespoons water
1/4 teaspoon vanilla
3 cups pecan halves

Combine milk, sugar, cinnamon, water and vanilla in saucepan. Dissolve sugar
over medium heat. Add pecans and continue to cook, stirring frequently. Cook
until pecans are completely sugared with no syrup left in pot. Spread on waxed
paper and let cool.

Cranberry-Walnut Baked Brie

Recipe By : Cherylann
Serving Size : 12
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup sweetened dried cranberries -- finely diced
1/4 cup walnuts -- chopped
1 Tablespoon fresh parsley -- snipped
2 Tablespoons currant jelly
8 ounces refrigerated crescent rolls
8 ounces Brie, rind included -- 4" round; can substitute
Camembert or cream cheese
1 egg -- lightly beaten
apple or pear wedges -- optional

Preheat oven to 350°. Finely dice cranberries using Chef's Knife. Chop
walnuts with Food Chopper. Snip parsley with Kitchen Shears. In Small Batter
Bowl, combine cranberries, walnuts, parsley and jelly; mix well.

Unroll crescent dough on lightly floured Cutting Board. Separate dough
crosswise into 2 squares, pressing seams to seal. Place Brie on one square of
dough; set aside remaining square of dough. Trim corners from first dough square,
leaving about a 1" border around Brie. Using Medium Scoop, scoop apricot
mixture evenly over top of Brie.

Using Creative Cutters, cut one shape from each corner and center of
remaining square of dough; set shapes aside. Trim corners of dough. Place dough over
Brie, pinching seams to seal, if necessary. Fold and crimp edges of dough to
seal. Cover Small Round Stone with Parchment Paper. Using Large Serving
Spatula, transfer Brie to Small Round Stone. Brush egg over entire surface of
dough using Pastry Brush.

Place cut-out shapes over dough; brush with egg. Bake 30-35 minutes or until
crust is deep golden brown. Remove from oven to Stackable Cooling Rack; let
stand 15 minutes before serving. Serve with apple or pear wedges.

Crêpe Cups

Recipe By : Cherylann
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil -- divided
5 ounces fresh spinach -- about 7 cups, rinsed
3/4 teaspoon salt -- divided
1/2 teaspoon freshly ground pepper -- divided
2 cups mushrooms -- sliced
4 1/2 ounces refrigerated French crêpes
10 large eggs
1/4 cup milk
1/2 cup each: shredded Cheddar and Swiss cheeses -- mixed
together

Generously coat 20 muffin cups with nonstick cooking spray.

Heat 1 tsp. oil in large nonstick skillet over medium-high heat.

Add spinach and 1/8 tsp. each salt and pepper. Sauté 2 minutes or until
spinach wilts. Drain in a colander. When cool, squeeze dry and chop.

Meanwhile heat remaining 1 tsp. oil in skillet.

Add mushrooms and another 1/8 tsp. each salt and pepper. Sauté until
mushrooms are tender. Remove to a plate.

Stack crêpes and cut in quarters, making 4 squares per crêpe. For each cup,
stack 2 squares to make an 8-pointed star. Place over a muffin cup, press into
cup with the bottom of a glass, then twist glass to remove.

Position racks to divide oven in thirds. Preheat oven to 375°.

Beat eggs, milk and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a bowl
with a fork until well blended. Pour into a 2-cup glass measure.

Sprinkle spinach and mushrooms into crêpe cups. Pour in egg mixture, dividing
evenly; sprinkle cheeses on top.

Bake, switching position of pans, halfway through baking, 20 minutes or until
eggs are set and puffed.

Loosen cups with the tip of a spoon, place on platter and serve immediately
while hot. Loosely cover pan(s) with foil.

NOTES : Vegetables may be cooked and cheeses shredded up to 2 days ahead.
Refrigerate separately.

Ham & Cheese Roll-Ups

Recipe By : Cherylann
Serving Size : 24
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound cooked ham -- thinly sliced
1 pound Swiss cheese -- thinly sliced
1/2 cup butter -- melted
1 cup bread crumbs
1 cup grated Parmesan cheese

Preheat oven to 350°.

Roll up one ham slice and one cheese slice together; secure with a toothpick.

Dip in butter, bread crumbs and then Parmesan.

Arrange on an ungreased baking sheet; repeat with remaining ham and cheese
slices.

Bake for 10-15 minutes.

Herbed Cheese and Cracker Bits

Recipe By : Cherylann
Serving Size : 20
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
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21 ounces Ritz cheese bits
1/2 cup vegetable oil
1 ounce ranch-style dressing mix
1 heaping Tablespoon dried dill
1 teaspoon garlic powder
1 teaspoon celery salt

Place the crackers in a large sealable freezer container; set aside.

In a bowl, mix the oil, salad dressing mix, dill garlic powder and celery
salt.

Pour the mixture over the crackers, cover the container and invert it to coat
the crackers with seasoning.

Refrigerate for at least 24 hours, turning the container often to keep the
crackers coated.

Let the mixture come to room temperature before serving. Store the covered
container in the refrigerator.

Honey-Glazed Snack Mix

Recipe By :Cherylann
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Rice or Corn Chex cereal
1 1/2 cups mini pretzels
1 cup pecan halves
1/3 cup butter or margarine
1/4 cup honey

Preheat oven to 350°. In a large mixing bowl, combine cereal, pretzels and
pecans; set aside. Melt butter in a small saucepan. Stir in honey and blend
well. Pour over cereal mixture and stir to coat evenly. Spread in a jelly roll
pan. Bake for 12-15 minutes or until mixture is lightly glazed, stirring
occasionally. Remove from oven and cool slightly. Spread on waxed paper and cool
completely. Yields about 6 1/2 cups.

Yield:
"6 1/2 cups"

Mom's Sausage Balls

Recipe By : Cherylann
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sharp cheddar cheese -- grated
1 pound sausage
2 cups Bisquick® baking mix

Preheat oven to 350°.

Ingredients should be at room temperature. Combine all ingredients and shape
into 1" balls.

Bake for about 20 minutes or until golden brown.

Yield:
"5 dozen"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 331 Calories; 25g Fat (69.0% calories
from fat); 10g Protein; 16g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol;
653mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 4 1/2 Fat.

NOTES : To freeze: Flash freeze on a cookie sheet for about 15 minutes.
Then put into labeled zipper bags in desired quantities (however many you'd like
to gift or take to a party). Freeze.

To reheat: Heat in 350 oven for 15 minutes or in microwave for 1-2 minutes
on 50% power.

Stuffed Mushrooms

Recipe By :Cherylann
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 large mushrooms
1/4 pound butter
1/2 cup dry bread crumbs
1 Tablespoon parsley -- chopped
1 Tablespoon onion or chives -- chopped
1/4 teaspoon Tabasco sauce
1 teaspoon salt
1 teaspoon ground pepper
2 eggs -- lightly beaten
1/2 cup grated Parmesan cheese
1/4 cup broth

Remove the stems of the mushrooms by snapping them off as far into the cap as
possible. Chop stems very fine. Wipe mushroom caps with a damp cloth.

Melt 4 Tablespoons of butter in a skillet and lightly sauté the chopped
mushroom stems, crumbs, parsley, chives or onion, Tabasco sauce, salt and pepper.
Blend with the beaten eggs.

Preheat oven to 375°.

Brush the bottom of a shallow baking dish with butter. Dish should be just
large enough to hold the mushroom caps, approximately 9 X 9" or 9 X 12". Brush
the caps with melted butter, inside and out. Stuff each cap with some of the
mixture and place in the baking dish. Brush with melted butter and sprinkle with
grated Parmesan cheese. Add broth to the dish to keep mushrooms from
sticking.

Bake for 15 minutes, or until the mushrooms are nicely browned and tender.
You may baste with additional melted butter if you like.

Stuffing & Seafood Bites

Recipe By : Cherylann
Serving Size : 24
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups herb-seasoned stuffing cubes
8 ounces minced clams with juice
1 teaspoon lemon juice
1/2 pound bacon -- slices halved

Preheat oven to 350°.

Combine stuffing mix, clams with juice and lemon juice; shape one teaspoonful
mixture into a ball.

Wrap one slice bacon around each ball; secure with a toothpick.

Place on an ungreased baking sheet; repeat with remaining mixture.

Bake until bacon is crisp, about 20-25 minutes.