Re: Xmas appetizers

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: :thank you so much these all sound great Bacon-Wrapped Scallops : : 24 lg. sea scallops (about 2 lbs.) : : 12 slices bacon : : Seasoned pepper : : Rinse scallops with running cold water, pat dry with paper towels. Cut each bacon slice crosswise in half; wrap each half around a scallop, securing with a toothpick. Sprinkle scallops lightly with seasoned pepper. Preheat broiler. Place scallops on rack in broiling pan, with bacon facing the heating element. Broil 8 to 10 minutes until scallops turn opaque throughout, using tongs to turn scallops frequently so bacon will brown evenly on all sides. : : --------------- : : Barbecue Cocktail Meatballs Meatballs: : : 1 lb. ground chuck : : Salt : : 1 egg : : 2 tbsp. bread crumbs : : 2 tbsp. milk : : 2 tbsp. chopped onion : : Sauce: : : 1/2 c. BBQ sauce : : 1/4 c. water : : 1/4 c. apricot jelly : : Mix Meatball ingredients, shape into balls and brown. Simmer meatballs in sauce for 1 1/2 hour. : : --------------------- : : Broccoli And Cheddar Dip : : 1 env. Lipton or Knorr dry vegetable soup mix : : 1 container (16 oz.) sour cream : : 1 pkg. (10 oz.) frozen broccoli chopped, thawed and squeezed : : 1 c. sharp cheddar cheese, shredded : : 1 sm. (4 oz.) can chopped green chilies : : In one quart casserole dish mix all ingredients together until smooth. Scatter a little more cheese on top and bake at 350 degrees for 30 minutes. Serves with chips or assorted crackers. : : ----------------------- : : Chicken Carolines : : Carolines : : 1/4 c. (1/2 stick) butter : : 1/2 c. all-purpose flour : : 1/2 tsp. salt : : 2 eggs : : 1/2 c. grated Parmesan cheese : : 1/2 tsp. white pepper : : Chicken Filling : : 1 1/2-2 c. cooked chicken, finely chopped : : 1/4 c. celery, finely chopped : : 2 tbsp. chopped green pepper : : 2 tbsp. chopped pimiento : : 1/4 tsp. dillweed : : 1/4 tsp. chervil : : 1/2 tsp. salt : : 1/8 tsp. cayenne : : 1/4 c. mayonnaise : : Preheat oven to 400 degrees. : : Melt butter in 1/2 cup boiling water; add 1/2 cup flour and 1/2 teaspoon salt and stir vigorously, cooking until mixture forms stiff ball. Remove from heat. Make well in center of pastry and break eggs into well; beat well until smooth. Stir in Parmesan cheese and pepper. Drop dough onto lightly greased baking sheet in teaspoonfuls. Bake 10 minutes or until puffed and golden. Remove from oven; cool and split. Combine all filling ingredients and mix well. To serve, fill each puff with 2-3 teaspoons filling. Cover and serve. : : Makes about 2 dozen Carolines. : : --------------------------- : : Crusty Chicken Bites : : 1/2 cup mayonnaise : : 1 tsp. dry mustard : : 1 tsp. minced onion (instant) : : 1/4 tsp. freshly ground pepper : : 1/2 cup fine dry bread crumbs : : 1/4 cup sesame seeds : : 2 tsp. minced parsley : : 2 cup cubed cooked chicken : : 3/4 cup mayonnaise : : 1 1/2 tsp. honey : : 1 1/2 tsp. Dijon mustard : : Preheat oven to 425 degrees. In small bowl mix mayonnaise, dry mustard, onion and pepper until well blended; set aside. In a pie plate or other shallow container combine crumbs, sesame seeds and parsley. Coat chicken with mayonnaise mixture then crumb mixture. Place cubes on ungreased baking sheets. Bake for 10-12 minutes or until lightly browned. In small bowl or cup, mix mayonnaise, honey and mustard until smooth. Serve hot with wooden picks and honey-mustard dip. : : Makes about 40. --------------------- : : ----------------------------- : : Denver Crescent Snacks : : 1 can crescent dinner rolls : : 2 tsp. mustard : : 1/4 c. green pepper, chopped : : 1 c. ham, diced : : 1/4 c. onion, chopped : : 1 c. Cheddar cheese, shredded : : Heat oven to 375 degrees. : : Unroll dough into 2 long rectangles. Place rectangles in ungreased 13 x 9 inch pan; press over bottom and 1/4 inch up sides to form crust. Firmly press perforations to seal. In small bowl, combine ham and mustard. Spoon over dough; distribute evenly. Sprinkle with remaining ingredients. Bake for 18-22 minutes or until golden brown. Cut into squares or triangles. : : Makes 24. : : ---------------------- : : Festive Seafood Cheese Spread : : 8 oz. pkg. softened cream cheese : : 1 c. dairy sour cream : : 8 oz. imitation crab : : 1 c. Cheddar cheese : : 1/2 c. finely chopped celery : : 2 oz. jar diced pimento, drained : : 2 tbsp. chopped parsley : : 2 tbsp. chopped onion : : 1 tbsp. lemon juice : : 1/4 tsp. hot pepper sauce : : In a small bowl, beat cream cheese and sour cream at medium speed, until smooth. Stir in remaining ingredients. Cover tightly, refrigerate at least 2 hours. Serve with assorted crackers. : : ------------------------- : : Festive Pine Cone Cheese Ball : : 8 oz Cream cheese : : 4 oz Goat cheese : : 6 oz Blue cheese : : 2 tb Capers, chopped : : 1 tb Ground caraway seeds : : 6 To 8 green onion tops, finely chopped : : 1 1/2 lb Almonds, whole and freshly roasted : : Combine everything but the almonds thoroughly. Shape and place on a rather large platter forming the shape of a pine cone (flat against the platter.) place in refrigerator to chill for about a half an hour. Stud cheese with almonds to cover it. Try to do it in rows to resemble a pine cone. Put back in refrigerator until serving time. If possible, surround with pine boughs when serving. Serve with crackers. : : ----------------------------------- : : Pizza Sticks : : 1 can Pillsbury bread sticks : : Pepperoni slices : : Italian seasoning : : Parmesan cheese : : 1 jar ready to serve Pizza Sauce : : Separate bread sticks. Lay pepperoni slices on 1/2 of each bread stick. Fold other 1/2 of bread on top and twist. Place on cookie sheet. Sprinkle with seasonings. Bake at 350 degrees for 15-18 minutes. Serve with pizza sauce. : : ------------------------ : : Sausage - Stuffed Mushrooms : : 1 1/2 lb. mushrooms : : 1/2 lb. pork sausage : : 1/2 c. shredded mozzarella cheese : : 1/4 c. bread crumbs : : Remove stems from mushrooms; chop stems and save. Cook sausage; remove from pan. Using 2 tablespoons of sausage drippings, cook mushroom stems for 10 minutes. Remove from heat and stir in sausage, bread crumbs and cheese. Fill mushroom caps with mix. Bake 15 minutes at 450 degrees. : : --------------------------- : : Vegetable Christmas Tree : : 1 recipe Hidden Valley sour cream based dip : : 1 bunch fresh broccoli : : 1 head cauliflower : : 15 cherry tomatoes : : Spread bottom of a large oblong Pyrex dish with dip. Cut broccoli flowerettes into short pieces; cut cauliflower into bite size chunks. Clean one broccoli stalk for tree trunk. Arrange broccoli into a tree shape on top of dip; stud with tomatoes and surround by cauliflower. : : ------------------------------- : : Ham Rolls : : 3 pkgs. party rolls : : 4 oz. Swiss cheese : : 8 oz. thin-sliced ham : : Filling: : : 2 sticks softened butter or margarine : : 4 tbsp. mustard : : 1 tbsp. Worcestershire sauce : : 1 med. onion, finely grated : : 3 tbsp. poppy seeds : : Mix the filling ingredients together and set aside. Slice rolls in half. Spread filling on both sides. Put ham and cheese on each bottom piece and replace the top. Bake, uncovered at 350 degrees for 10 to 15 minutes. : : ------------------------- : : Edible Christmas Tree Centerpiece : : 16" styrofoam cone : : 5 bunches fresh parsley : : Plastic wrap : : 1/2 lb. (or more) med. sized shrimp shelled,deveined and cooked : : 1 dozen cherry tomatoes : : Ripe pitted olives : : Stuffed green olives : : 1/2" cubes of assorted cheese : : decorative toothpicks : : Wash and dry parsley. Using decorative toothpicks, secure parsley sprigs to styrofoam cone, working around and down to completely cover cone with parsley. Cone should appear to be covered with parsley leaves. (Stems should not show.) This step may be done the day before the party. Cover the green cone with plastic wrap and store in refrigerator. An hour before the party, "decorate" the tree by securing shrimp, cherry tomatoes, olives and cheese cubes to the cone with toothpicks. A cherry tomato on top of the tree completes the ornaments. Place decorated tree on a pedestal candle stand to serve as a Christmas tree stand or use any approximate base available. As guest discover that the tree is edible, the hostess should redecorate the centerpiece with more garnishes. : : ---------------------------------------- : : Jalapeno-Cheese Quiche Squares : : 10 eggs : : 1/2 cup flour : : 1 teaspoon baking powder : : 1 pint cottage cheese : : 1 pound cheddar cheese, grated : : 1 (4 oz) can chopped jalepeno peppers (more or less as desired) : : 1/8 pound butter (1/4 cup) : : Melt butter in microwave in an 11x9x2 glass baking dish. Grease dish. Keep melted butter to mix into batter. : : Beat eggs. Add flour, baking powder, peppers, melted butter, cottage cheese, cheddar cheese and salt to taste in that order. : : Pour into baking dish. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees for 25-30 minutes or until brown. : : Cut into squares and serve warm. : : --------------------------------- : : Nippy Franks : : 1/4 cup Ketchup : : 1/4 cup Brown sugar : : 1 dash Worcestershire sauce : : 1/4 cup Barbecue sauce : : 2 tablespoons Bourbon : : 1/2 pound Cocktail wieners : : Combine all ingredients except cocktail wieners in crock pot. Stir wieners into sauce mixture. Cover and heat 1 hour; remove lid and heat an additional hour. : : ------------------------------ : : Asparagus Roll-Ups : : Bluegrass Winners - Lexington Garden Club, Inc. : : 1 can (15oz) small green asparagus spears, drained : : 18 slices white bread, crusts removed : : 2 tablespoons French dressing : : 1/8 teaspoon salt : : 1/8 teaspoon freshly ground pepper : : 1/2 cup highly seasoned mayonnaise : : 1/2 teaspoon anchovy paste (optional), mixed into mayonnaise : : 1 stick (4oz) butter, melted (for hot sandwiches only) : : Spread each slice of bread with mayonnaise. Place one asparagus spear on bread; sprinkle each with salt and pepper and a few drops of French dressing. Roll up the bread from corner to corner or jelly roll style. Secure with a toothpick (when ready to serve, remove toothpick). To serve as hot appetizer, brush each roll-up with melted butter and broil until lightly browned. : : ---------------------------------------- : : Sausage Roll-Ups : : 1 recipe biscuit dough : : bulk sausage, mild or hot : : Divide dough in half. Roll each half thin, to a rectangle about 8- by 12-inches. Spread with sausage. Roll each up like a jelly roll; pinch ends together. Wrap rolls up in waxed paper and refrigerate for at least 3 to 4 hours. Slice about 1/2-inch thick; place on a lightly greased baking sheet. Cook at 350 ? for about 30 minutes, or until sausage is cooked and biscuit is browned. Drain on paper towels before serving. : : Makes about 30. : : -------------------------------------- : : Tortilla Rolls : : 5 large Flour tortillas : : 1 Bunch green onions Chopped--stems and all : : 4 ounces chopped green chiles Drained : : 8 ounces cream cheese -- softened : : 8 ounces Container sour cream : : 1/2 pound Cheddar cheese -- shredded : : Salt and pepper to taste : : Have tortillas at room temperature. Place the remaining ingredients in a bowl and, with an electric mixer, combine all until well distributed. Spread mixture fairly thinly and evenly on tortillas to within 1/8 inch of edge. Roll up jelly-roll fashion and wrap each tortilla in plastic film. Refrigerate overnight. When ready to serve, slice in 3/4 inch rounds and arrange on serving plate. Serve plain or with salsa. Note: tortillas will tend to dry out if rolls are unwrapped and sliced too early. : : Makes about 60. : : NOTES : These are good with crab meat, too! : : --------------------------------------- : : Layered Barbecue Bean Dip : : 2 cups finely chopped lettuce : : 1 can (16 oz) Bush's Barbeque baked beans : : 1 cup plum tomatoes, chopped (approx 2 medium ) : : 1 cup shredded sharp Cheddar cheese : : 1/2 cup sour cream : : 1/2 cup peppercorn ranch salad dressing : : 5 slices bacon, cooked until crisp, crumbled : : 1/4 cup sliced green onion : : bagel chips or tortilla chips for dipping : : In an 8 to 9 inch pie plate, layer lettuce, beans, tomatoes and cheese. Combine sour cream and salad dressing. Spoon over cheese. Sprinkle with bacon and green onion. Serve immediately or store covered in refrigerator up to 2 hours. Serve with bagel chips or tortilla chips. : : Makes 8 servings. : : Note: Recipe can be doubled. Arrange in 13x9 inch baking dish. reduced-fat ingredients may be used. : : -------------------------------------- : : Mississippi Sin : : Favorite Recipes from Union Baptist Church Cooks : : Tylertown, Mississippi : : 2 cups shredded cheddar cheese, (8 oz) : : 1 package cream cheese, softened, (8 oz) : : 1 1/2 cups sour cream : : 1/2 cup chopped cooked ham : : 1/3 cup chopped green chiles : : 1/3 cup chopped green onions : : 1/8 teaspoon Worcestershire sauce : : 1 (1-lb) round loaf French bread : : Combine first 7 ingredients in a medium bowl, stirring well. Set dip aside. : : Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge. Lift out center of loaf; cut into 1-inch cubes, and set aside. Fill hollowed bread loaf with dip; cover with reserved top slice of bread loaf. Wrap reserved loaf with aluminum foil. Bake at 350 degrees for 1 hour. Serve with reserved bread cubes, crackers, or potato chips. : : Makes about 4 cups of dip. : : ---------------------------- : : Zesty Cheese Ball : : A good recipe for a different cheeseball that includes cream cheese is: : : 16 oz cream cheese : : 1 jar shredded, dried beef : : 1/3 cup zesty Italian salad dressing : : Mix all, chill, shape and cover with pecans. Serve with Townhouse crackers. When I take this out I have to give everyone the recipe. : : -------------------------------------- : : Cream Cheese with Chilli Sauce : : A great cream cheese recipe for a dip starter is a block of cream cheese drizzled with sweet chilli sauce (thai style) then covered in fresh coriander. Serve with rice cracker or other "light" biscuits (crackers). : : : : : :

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