APPETIZERS recipes
1. APPETIZER SHRIMP PUFFS
These appetizers are tasty and perfect to be displayed on a buffet table. An assortment of fabulous ingredients make each puff a hit.
6 tablespoons butter 3/4 cup water 3/4 cup all-purpose flour 1/4 teaspoon garlic salt 3 large eggs 1 cup chopped shrimp 1/4 cup sliced green onion 5 tablespoons freshly grated Parmesan cheese, divided use
Melt butter in a saucepan with water. Bring to a full boil over medium heat. Immediately stir in flour and garlic salt all at once. Stir vigorously until the dough forms a ball and leaves the sides of the pan, about 1 minute. Remove from heat and let stand for 5 minutes. Stir in eggs, one at a time, blending well after each addition. Stir in cooked, chopped shrimp, sliced green onions, and 3 tablespoons grated Parmesan cheese. Drop by spoonfuls about 2-inch apart on ungreased cookie sheets. Sprinkle with 2 tablespoons grated Parmesan cheese. Bake in a 400*F oven for 25 to 30 minutes, or until puffed and golden brown. Makes 24 appetizers.
2. BEER MEATBALLS
1 can of beer 1 6 oz can spicy V-8 juice 1 tsp. lemon juice 1 tsp. hot sauce 1/2 cup Italian bread crumbs 1 cup onions Salt and pepper to taste 1 large bottle ketchup 1 tsp. horseradish 1 tsp. Worcestershire sauce 2 to 3 lbs. ground beef 2 to 3 eggs
Combine ground beef, 1/2 cup onions, Italian bread crumbs, eggs. Make the mixture into small meatballs. Then fry or bake the meat. In a saucepan combine remaining ingredients. Simmer for 15 minutes. Put meatballs and sauce into slow cooker/Crock Pot. The sauce should cover the meat. Allow to simmer in slow cooker/Crock Pot for at least 3 hours, however, the longer you let them simmer, the better they are! 6 to 10 hours on low temperature is great. Stir them occasionally. You may wish to add more ketchup or V-8 juice -spice them up if you like them hot.
3. BITE SIZED QUICHES
1 tablespoon butter or margarine1/2 cup finely chopped red bell pepper1/4 cup chopped green onion (white and green parts)3 large eggs2 tablespoons milk2 ounces Cheddar cheese, coarsely grated (1/2 cup)1/4 teaspoon salt1/8 teaspoon ground black pepper
Makes 18 bite-size quiches.Preparation time: 10 minutes.Cooking time: 20 minutes.
Step 1:Preheat the oven to 425°F. Grease one tray of 24 mini muffin-pan cups(1 3/4-x 1-inch). In a small saucepan, melt butter over moderate heat.Add bell pepper and onion; saute until soft, about 5 minutes. Removethe pan from the heat and let the mixture cool slightly.
Step 2:In a medium-size bowl, combine eggs, milk, cheese, salt, and pepper.Stir in the bell pepper and onions. Spoon about 1 tablespoon of themixture into each muffin cup. (The mixture will fill 18 to 22 cups.)
Step 3:Bake until the centers are set, 8 to 10 minutes. Let the quiches cool for 1minute. Using a knife, loosen the quiches around the edges and removefrom the cups. Arrange them on a platter and serve.
4. BLUE CHEESE, PORT AND WALNUT SPREAD
This spread keeps for 3 weeks if refrigerated. Make to serve with bread or crackers for the Big Day, or keep it on hand for drop-in guests.
1 pound blue cheese 1/2 cup unsalted butter, softened 1/3 cup port wine 1-1/2 cups chopped walnuts
In a food processor blend together cheese, butter, and port until the mixture is smooth. In a bowl, combine the cheese mix and the walnuts. Transfer the spread to a crock. Chill.
5. CANDIED ALMONDS
2 cups whole almonds (natural)1/4 cup honey2 tablespoons butter1 cup turbinado sugar (sugar in the raw)
1 Spread almonds on a shallow baking sheet.
2 Place in cold oven and then set oven for 350 and roast 15-20 minutes, stirring occasionally.
3 In a medium saucepan heat honey and butter over medium heat until boiling.
4 Turn down heat to medium low and simmer for 2 minutes while stirring occasionally.
5 Add almonds and simmer for another 2 minutes, stirring occasionally.
6 Transfer almonds with a slotted spoon onto a greased baking sheet and spread into a single layer and let cool slightly.
7 In a bowl, toss almonds in sugar to coat.
6. CANDIED WALNUTS This is a wonderful Holiday treat!!
1 pound walnut halves 1 cup white sugar 2 teaspoons ground cinnamon 1/4 teaspoon salt 6 tablespoons milk 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers. Makes 16 servings
7. CHEDDAR SHORTBREAD BITES
These flaky, cheesy bites are easy to make and store well. Make them ahead of time and keep them in an airtight container.
Shortbread Ingredients: 1 cup all-purpose flour 1/2 cup butter, softened 1/2 teaspoon salt Dash ground red pepper (cayenne) 1 (8-ounce) package (2 cups) Sharp Cheddar Cheese, shredded
Topping Ingredients: 2 tablespoons poppy seeds 2 tablespoons sesame seeds 1 egg white 1 tablespoon water
Combine flour, butter, salt and red pepper in medium mixer bowl; beat at medium speed until dough forms (1 to 2 minutes). Add cheese; mix until a ball forms (1 to 2 minutes). Shape dough into circle; wrap in plastic food wrap. Refrigerate 2 hours or overnight. Heat oven to 350°F. Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1-1/2-inch cookie cutters or pizza cutter into desired shapes (squares, triangles, circles). Place onto ungreased baking sheets. Combine poppy seeds and sesame seeds in small bowl. Beat egg white and water together in another small bowl. Brush cut-outs with egg wash; sprinkle with seed mixture. Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan. Makes 60 appetizers.
TIP: Line baking sheets with kitchen parchment paper to make shortbread easier to remove and clean-up faster.
TIP: Shortbread can be topped with a variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.
8. CHEESE BALL
This is a wonderful cheese ball. It is very easy to make and simplydelicious. Serve with an assortment of crackers.Yields 1 large cheese ball.
2 (8 ounce) packages cream cheese, softened3 1/2 cups shredded sharp Cheddar cheese1 (1 ounce) package Ranch-style dressing mix2 cups chopped pecans4 pecan halves
In a large bowl, mix together cream cheese, Cheddar cheese, anddressing mix. Form into one large ball or two smaller balls. Roll inchopped pecans to coat surface. Decorate the top with pecan halves.Refrigerate for at least 2 hours, or overnight. Makes 32 servings
9. CHEESE STRAWS
1/2 cup butter, softened4 cups shredded Cheddar cheese2 cups all-purpose flour1 teaspoon salt1/4 teaspoon ground red pepper (optional)
Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet.In a large bowl cream butter and cheese. Stir in flour and salt; mix well.On a lightly floured surface, roll the dough out to 1/2 inch in thickness.Cut into 2 inch strips and sprinkle with ground red pepper. Place stripson prepared cookie sheet(s) 1-1/2 inches apart.Bake in preheated oven for 10 to 15 minutes, or until crisp.
10. CHRISTMAS VEGGIE TREE
2 bunches curly endive Florist picks 1 (9-inch) plastic foam cone, about 18 inches tall 1 carton cherry tomatoes 1 zucchini, sliced 1/2 head cauliflower, separated into florets 4 carrots, cut into 2-inch sticks Radish roses Wooden picks
Wash and separate endive and remove the tough ends of each leaf. Begin to form the tree by attaching leaves to the bottom of the cone with florist picks and move upward, completely covering cone with endive. Attach vegetable to endive-covered cone with wooden picks, arranging in desired pattern to resemble a decorated Christmas tree. Place tree on a tray or cake stand; arrange extra vegetables around the base, if desired. Serve with onion dip.
11. CINNAMON ROASTED ALMONDS
Here is an easy snack idea to serve at any holiday party. Yields 4 cups.
1 egg white 1 teaspoon cold water 4 cups whole almonds 1/2 cup white sugar 1/4 teaspoon salt 1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jelly roll pan. Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers
12. COCKTAIL MEATBALLS
These tasty meatballs will disappear quickly from anyone's holiday party. These do very well in a slow cooker, as you can simmer them before serving, as well as keep them hot for the duration of your party. Yields 10 servings.
1 pound lean ground beef 1 egg 2 tablespoons water 1/2 cup bread crumbs 3 tablespoons minced onion
1 (8 ounce) can jellied cranberry sauce 3/4 cup chili sauce 1 tablespoon brown sugar 1 1/2 teaspoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs. Bake in preheated oven for 20 to 25 minutes, turning once. In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving
13. COCONUT SHRIMP WONTON
1 cup shrimp, cooked and chopped 1 cup unsweetened flaked coconut 1 (3-ounce) package cream cheese, softened 1 (9.75-ounce) jar shrimp sauce, divided use 60 won ton wrappers vegetable oil 1/4 cup honey
Combine shrimp, coconut, cream cheese and 1/2 cup shrimp sauce in mixing bowl. Place about 2 teaspoons shrimp mixture onto one corner of one won ton wrapper; moisten edges with water. Fold in half to form triangle; press firmly to seal. Repeat with remaining won ton wrappers and shrimp mixture. Pour oil into large skillet to 1/4-inch depth. Heat over high heat for 1 minute. Fry won tons for about 30 seconds on each side or until light golden brown. Remove from skillet; drain. Combine remaining shrimp sauce and honey in small bowl. Serve with won tons. Makes 60 appetizer servings.
14. CRANBERRY COCKTAIL MEATBALLS
2 pounds ground beef1 cup Cornflake crumbs2 eggs1/2 cup chopped, fresh parsley1/3 cup Ketchup3 tablespoons minced onions2 tablespoons Soy sauce1/4 teaspoon garlic powder1/4 teaspoon pepper
Sauce:16 ounce can, jellied or whole cranberry sauce12 ounces Chili sauce1 tablespoon brown sugar1 tablespoon lemon juice
In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs,ketchup, onion, soy sauce, garlic powder and pepper. Mix well and forminto small balls, from 1/2" to 3/4" in diameter. Place in a casserole orbaking pan. Heat oven to 300 degrees F.Meanwhile in a saucepan, combine cranberry sauce, chili sauce, brownsugar and lemon juice. Cook stirring over medium heat until smooth.Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes,depending on the size of the meatballs. Transfer to Crock Pot and keepon low for serving.
15. CRANBERRY CREAM CHEESE SPREAD
2 (8-ounce) packages cream cheese, softened1/4 cup powdered sugar1 (6-ounce) package sweetened dried cranberries, divided1 (15 1/2-ounce) can crushed pineapple, drained well1 (11-ounce) can mandarin oranges, drained well1 (3-1/2-ounce) can shredded coconut, divided1 cup chopped pecans, toastedPecan halves, toastedGinger snaps as accompaniment
Stir together cream cheese and sugar until blended. Add driedcranberries, reserving 1/4 cup cranberries.Drain pineapple and oranges; pat dry between layers of paper towels.Set oranges aside.Stir pineapple and coconut into cream cheese mixture, reserving 1/4 cupcoconut. Stir in chopped pecans. Spoon mixture into a serving bowl.Sprinkle reserved dried cranberries around edges of bowl. Arrangeorange segments around inside edge of cranberries. Sprinkle reserved1/4 cup coconut in center, and top with pecan halves. Serve withgingersnaps.
16. CREAM CHEESE CHRISTMAS WREATH
6 slices bacon, fried and crumbled 16 ounces cream cheese, softened 1/2 cup Miracle Whip 1/2 cup green onion, finely chopped 1 cup Cheddar cheese, grated Green olives Pimentos 1/2 teaspoon Mrs. Dash 1/2 teaspoon salt
Mix all ingredients EXCEPT olives and pimentos. Shape mixture into a wreath on a plate. (Start out with a ball, and shape the middle with a spoon or glass.) Add olives around the side. Make a bow, using pimentos. Chill and serve with crackers.
17. CREAMY DILL DIP
This dip is creamy and flavorful. It is suitable for a wide range ofdipping vegetables, crackers, and plain old potato chips. This is bestmade the night before so the flavors will blend nicely.Yields 2 cups.
1 cup mayonnaise1 cup sour cream1 tablespoon dried dill weed1 tablespoon dried minced onion, rehydrated1 teaspoon Beau Monde seasoning
In a small mixing bowl, combine mayonnaise, sour cream, dill weed,onion, and Beau Monde seasoning. Blend well. Cover and refrigerateovernight before serving
18. CROCKPOT ARTICHOKE DIP
6 ounces artichoke hearts, marinated 1/3 cup mayonnaise 1 tablespoon pimento, diced (optional) 1/2 cup Parmesan cheese, grated 1/3 cup sour cream 1/8 teaspoon garlic powder
Drain and chop artichoke hearts. Combine all ingredients and place in crock pot. Cover and heat 30 to 60 minutes until hot. Serve with tortilla chips or assorted crackers.
19. CHEESE FONDUE APPETIZER
10-oz. can cheddar cheese soup 1 lb block process cheese spread cut in 8 pieces 1 lb swiss cheese, grated 12-oz. can beer (or apple cider) 1/2 tsp hot pepper sauce 2 drops liquid smoke flavoring
Place all ingredients in slow cooker/Crock Pot. Stir to mix. Cover and cook on low for 2 hours. After 1 hour of cooking time, stir. Before serving, whisk to blend. Serve with bread sticks or veggies for dipping.
20. SPINACH ARTICHOKE DIP
Once you've mixed up this dip in the food processor, cook it until hot throughout in a slow cooker. Serve topped with melted cheese and ringed with your favorite salsa.
Makes 10 servings 16 ounces cream cheese, softened 3/4 cup heavy cream (use half milk, if desired) 1/3 cup grated Parmesan cheese 1/4 teaspoon garlic powder 1 (16 ounce) bag frozen cut leaf spinach, thawed and well drained 1 (13-3/4 ounce) can quartered artichoke hearts, rinsed and well drained 2/3 cup shredded Monterey jack cheese 1 cup prepared salsa Crackers or tortilla chips, for serving
In a food processor fitted with a metal blade, process the cream cheese, cream, Parmesan cheese, and garlic powder until smooth and creamy. Add the spinach and process until thoroughly mixed. Add the artichokes and process just until coarsely chopped.
Turn the mixture into a 3-1/2-quart crockpot; smooth the top. Cover and cook on the HIGH heat setting 1-1/4 to 1 1/2 hours, until hot in the center. Sprinkle the top evenly with the jack cheese and spoon the salsa in a ring around the inside edges of the crockpot. Cover and continue heating on HIGH 15 minutes longer, or until the cheese is melted. Reduce the heat to the LOW setting and serve warm with crackers or tortilla chips for dipping. Refrigerate any leftovers.
21. HAM & SWISS BITES
4 ounces (1 cup) Swiss & American cheese, shredded 2 ounces (1/2 cup) sliced deli ham, finely chopped 1/3 cup mayonnaise 2 tablespoons sliced green onions 1 tablespoon horseradish 48 rye chips, melba toast or bagel chips
Stir together all ingredients except rye chips in small bowl. Spread about 1 teaspoon cheese mixture on each rye chip. Place on microwave-safe plate; microwave on HIGH 10 to 15 seconds or until cheese begins to melt. Makes 48 appetizers. *Substitute 4 ounces (1 cup) American Cheese, shredded
22. HOLIDAY CHEESE BALL
3 tablespoon finely chopped pecans1 package (8 ounces) Neufchatel cream cheese (at room temperature)3 green onions (finely chopped with tops, 1/3 cup)1 teaspoon Dijon mustard1/4 teaspoon hot red pepper sauce1/4 teaspoon minced garlic1 cup shredded sharp cheddar cheese (4 ounces)1/4 cup minced parsley
Makes about 24 servings.Preparation time: 15 minutes.Cooking time: 8 minutes.Chilling time: 15 minutes.
Step 1:Preheat the oven to 350° and spread out the pecans in a small pan.Bake, tossing once, for 8 minutes or until toasted. Meanwhile, in a smallbowl, place the cream cheese, onions, mustard, red pepper sauce, andgarlic. With an electric mixer at moderate speed, beat for 3 minutes oruntil well blended. Stir in the cheddar cheese. Wrap the mixture inplastic wrap, shape into a 4-inch ball, and chill for 15 minutes.
Step 2:On wax paper, toss the toasted pecans with the parsley. Unwrap thecheese ball and carefully roll it in the parsley mixture, coating itcompletely. Rewrap in plastic wrap and refrigerate until time to serve.Place the ball on a serving platter and surround with an assortment ofcrackers.
23. HOLIDAY SNACK TOSS
A combo of cereal, crackers, cashews, pretzels and dried cranberries isan easy holiday snack.
5 cups corn, rice or wheat cereal squares2 cups oyster crackers2 cups pretzel sticks, broken in half, or holiday-shaped pretzels1 cup dried cranberries1 (9.5-ounce) can (2 cups) salted cashew halves1/2 cup butter, melted1 (1.2-ounce) package Caesar dry salad dressing mix*
Heat oven to 300°F. Combine cereal squares, oyster crackers, pretzels,cranberries and cashews in large roaster pan.Stir together butter and salad dressing mix in small bowl. Pour overcereal mixture; toss to coat.Bake for 20 to 30 minutes, stirring twice, until lightly browned. Coolcompletely. Store in tightly covered containers.Makes 24 (1/2-cup) servings.*Substitute Italian dry salad dressing mix.
TIP: Snack may be baked in two 13x9-inch pans or two 15x10x1-inchjelly-roll pans
24. HOT SPINACH CHEESE DIP APP
1 ten ounce package frozen chopped spinach, thawed and drained 1 8-ounce package cream cheese softened 1/2 cup chopped scallions 1/2 teaspoon garlic pepper 1 cup shredded cheddar cheese 1/3 cup rehydrated, chopped sun-dried tomatoes or chopped and drained water chestnuts crackers and or cut-up assorted fresh vegetables for serving add a few shakes of Tabasco sauce; it makes it so good.
In a one quart mini electric slow cooker, mix together spinach and cream cheese. Stir in the scallions and garlic pepper. Cover, plug in the cooker and cook for 2 hours, stirring once or twice until very hot. Reserve 2 tablespoons cheese for the top. Stir in the remaining cheese and sun-dried tomatoes. Sprinkle the reserved cheese on top. Pass crackers and or vegetables for dipping.
25. MONTEREY PUMPKIN DIP
Expect the unexpected with the addition of pumpkin to a traditionallayered dip. The more you eat the more you'll find yourself being drawnback. Good to the last spoonful!
1 (15-ounce) can Pure Pumpkin1 (8-ounce) package cream cheese, softened2 tablespoons Pickled Jalapeños sliced, finely chopped, plus 3tablespoons of their juice1 cup sour cream1 (4-ounce) can diced Green Chiles1/4 teaspoon garlic salt1 medium tomato, seeded and chopped1 (2.25-ounce) can sliced ripe olives2 green onions, sliced1/4 cup finely chopped red onion
COMBINE pumpkin, cream cheese and jalapeño juice in medium bowl.Spread into 8-inch square baking dish.COMBINE sour cream, chiles, jalapeños and garlic salt in small bowl.Spread over pumpkin mixture. Top with tomato, olives, green onionsand red onion. Cover; refrigerate for 2 hours. Serve with tortilla chips.Makes 12 servings.
26. PARTY CHEESE BALL
Serve these to a crowd you want to impress! Caution. This makes alot,the two small balls are as big as baseballs!
2 cups shredded swiss cheese2 cups shredded cheddar cheese1 (8.00 ounces) package cream cheese, softened1/2 cup sour cream1/2 cup chopped onions1 (2.00 ounces) jar pimiento2 tablespoons sweet pickle relish10 slices bacon, crisp-cooked, drained and crumbled1/2 cup finely chopped pecans1 dash salt1 dash pepper1/4 cup snipped parsley1 tablespoon poppy seedassorted crackers
Let swiss and cheddar cheeses come to room temperature.In a large bowl beat together cream cheese and sour cream till fluffy.Beat in swiss cheese, cheddar cheese, onion, undrained pimiento, picklerelish, half of the bacon, 1/4 cup of the pecans, salt and pepper. Coverand chill till firm. Shape into 1 large or 2 small balls on wax paper. In asmall bowl combine remaining bacon, pecans, parsley, and poppy seeds.Turn mixture out onto clean sheet of waxed paper. Roll cheese balls inseed mixture to coat.Wrap and chill. Let stand 30 minutes at room temperature beforeserving. Serve with crackers.
27. PEPPERED PECANS
Not your ordinary "sweet treat" gift for the holidays.
3 tablespoons butter 3 cloves garlic, minced 1-1/2 teaspoons Tabasco sauce 1/2 teaspoon salt 3 cups pecan halves
Preheat oven 250*
Melt butter in a small pan Add garlic, salt and Tabasco Toss pecan in this warm mixture until well coated. Bake one hour stirring occasionally.
28. PUMPKIN FLUFF DIP
1 (16 ounce) container frozen whipped topping, thawed1 (5 ounce) box instant vanilla pudding mix1 (15 ounce) can solid pack pumpkin1 teaspoon pumpkin pie spice
In a large bowl, mix together instant vanilla pudding mix, pumpkin andpumpkin pie spice. Fold in the thawed frozen whipped topping.Chill in the refrigerator until serving. Serve with regular or cinnamongraham crackers.
29. SPICED PECANS
1 egg white, lightly beaten1 tablespoon water3 cups pecan halves1/2 cup white sugar1/2 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground cloves1/2 teaspoon ground nutmeg
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet withaluminum foil.In a small bowl beat the egg white with the water. Stir in the pecans,mixing until well moistened.In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg.Sprinkle over the moistened nuts. Spread nuts on prepared pan.Bake in preheated oven for 30 minutes, stirring once or twice. Becareful not to overcook and burn the nuts.
30. SWEET PUMKIN DIP
Serve this luscious dip with a tray of gingersnaps, vanilla wafers orlemon wafers. Trim the crusts from white bread, spread this mixture onto create delicate party sandwiches cut out with cookie cutters.
1 (15-ounce) can pure pumpkin2 (8-ounce) packages cream cheese, softened2 cups sifted powdered sugar1 teaspoon ground cinnamon1 teaspoon ground ginger
BEAT cream cheese and pumpkin in large mixer bowl until smooth.Add powdered sugar, cinnamon and ginger; mix thoroughly. Cover;refrigerate for 1 hour. Serve as a dip or spread.Makes 5 cups.
31. TIS THE SEASON PARTY MUNCHERS
A combo of pretzels, nuts, crackers and cereal is seasoned withParmesan cheese and herbs and are toasted for a flavorful snack.
1 cup salted cashews1 cup salted peanuts1 cup (1-inch square) cheese-flavored crackers1 cup bite-sized shredded wheat cereal1 cup bite-sized pretzels2 tablespoons freshly grated Parmesan cheese1/4 cup butter, melted1 teaspoon Worcestershire sauce1/2 teaspoon celery salt1/2 teaspoon garlic powder
Heat oven to 350°F. Combine cashews, peanuts, crackers, cereal,pretzels and Parmesan cheese in large bowl.Combine all remaining ingredients in small bowl. Pour butter mixtureover cereal mixture; toss to coat.Spread mixture onto ungreased 15x10x1-inch jelly-roll pan. Bake,stirring occasionally, for 18 to 23 minutes or until lightly browned. Coolcompletely. Makes 20 servings.
32. WARM BRIE AND BERRY DIP
So simple, yet tastes incredible!
1 loaf sourdough bread rounds2 lbs brie cheese, trimmed and cubed1/4 cup brown sugar1/2 cup chopped pecans, toasted1/2 cup pine nuts, toasted1/2 cup blueberries1/2 cup raspberries
lice the top off a round loaf of sourdough bread.Save the top, but hollow out the inside of the loaf. Discard insides or usefor breadcrumbs later. Combine brie, sugar, nuts and berries.Place into the hollowed-out loaf and cover with bread top for a lid.Wrap in foil and bake for 40 minutes at 350 degrees.Serve warm with a tray of sliced baguettes.Bread lid can be cut into pieces and also used for dipping.
