APPETIZERS 25
ULTIMATE PARTY MEATBALLS~Lurline/Ez
2 1 lb. bags frozen pre-cooked COCKTAIL SIZE meatballs, about 64 meatballs)
1 16 oz. can Ocean Spray JELLIED Cranberry Sauce
1 12 oz. bottle Heinz Chili Sauce
Combine sauces cook over medium-low heat & stir until smooth. Add prepared meatballs, stir about 15 minutes or until meatballs are heated through.
MAKES 30 appetizer servings or dinner for 5
Tip:
to spice it up even more, add 1 teaspoon of cumin and a 1/4 teaspoon of cayenne to the sauce while cooking. (I've never tried this addition, so it's your choice to use or not use).
FRUIT & NUT BITES
1/4 cup Cream Cheese Spread
12 RITZ Crackers
2 Tbsp. apricot preserves
2 Tbsp. toasted Sliced Almonds
SPREAD cream cheese spread onto crackers.
TOP evenly with apricot preserves.
SPRINKLE with almonds.
Substitute
hot pepper jelly for the apricot preserves.
STUFFED OLIVES
1/2 cup Cream Cheese Spread
1 can (5.75 oz.) colossal black olives, drained
2 Tbsp. KRAFT Zesty Italian Dressing
2 Tbsp. chopped fresh parsley
SPOON cream cheese spread into small resealable plastic bag. Press cream cheese into one of the bottom corners of bag. Cut off small piece from corner of bag. Squeeze cream cheese into centers of olives.
PLACE olives on serving plate. Drizzle with dressing. Sprinkle with parsley.
Substitute
Prepare as directed, using PHILADELPHIA Chive & Onion Cream Cheese Spread.
PARTY PINWHEELS
2 pkgs 98 ounces ea) of cream cheese; softened
1 dry packet of salad dressing mix, ranch flavor
1/2 cup red bell pepper; minced
1/2 cup celery; minced
1/4 cup onions, green; sliced
1/4 cup olives; sliced
4 10-inch Tortillas
In a mixing bowl, beat cream cheese and dressing mix until
smooth. Add red pepper, celery, onions, and olives; mix well.
Spread about 3/4 cup of each tortilla. Roll up tightly; wrap
in plastic wrap. Refrigerate for at least 2 hours. Slice into
1/2 inch pieces.
BUGLE SNACKS
Pipe peanut butter into the open end of the bugle and then dip in melted chocolate (white or semi-sweet). These are wonderful and everybody wants the recipe.
SCOTISH ORANGE GRAPEFRUIT CHEDDAR APPETIZER
2 oranges
4 oz Scottish cheddar cheese, diced
1 grapefruit
4 slices of orange
DRESSING:
2 tablespoons mayonnaise
3 tablespoons lemon juice
2 oz grated cheddar
Salt and pepper
Paprika
Remove the skin and pith from the whole oranges and grapefruit and cut into bite size pieces; mix with the diced cheese.
Make the dressing by combining the mayonnaise, grated cheese, lemon juice and seasoning to taste.
Pour over the fruit and cheese. Place in individual dishes and sprinkle with paprika and add the slice of orange on top.
HOLIDAY PARTY PINWHEELS
2 pkgs 98 ounces ea) of cream cheese; softened
1 dry packet of salad dressing mix, ranch flavor
1/2 cup red bell pepper; minced
1/2 cup celery; minced
1/4 cup onions, green; sliced
1/4 cup olives; sliced
4 10-inch Tortillas
In a mixing bowl, beat cream cheese and dressing mix until
smooth. Add red pepper, celery, onions, and olives; mix well.
Spread about 3/4 cup of each tortilla. Roll up tightly; wrap
in plastic wrap. Refrigerate for at least 2 hours. Slice into
1/2 inch pieces.
Yield: 15 Servings
BLUE CHEESE W/DATE SPREAD
4 ounces blue cheese
16 ounces cream cheese, softened
1 1/4 cups dates, finely chopped
Basil leaves, washed and patted dry
Assorted crackers, for serving
In a food processor fitted with a metal blade, combine blue cheese and cream cheese. Process until smooth and blended. Transfer to air-tight container and chill in refrigerator for at least 4 hours.
Once chilled, form cheese into 6 even sized balls and roll each blue cheese ball in chopped dates. Serve cheese set on clean basil leaves. Arrange on a platter or cheese board with assorted crackers.
CRANBERRY DELIGHT CHEESE BALL~Mary/marmac34
2 8-ounce packages cream cheese, softened
4 tablespoons frozen orange juice concentrate or milk
2 tablespoons sugar, optional
Zest 1 orange, optional
1/4 teaspoon cinnamon, optional
1/2 cup dry cranberries, chopped
1/2 cup pecans, chopped, can use walnuts
Cook dry cranberries in 1/2 cup water in the microwave for 1 minute, drain and cool. In mixing bowl, beat cream cheese, orange juice concentrate, sugar, orange peel and cinnamon on medium speed until fluffy. Chop cranberries and pecans and stir into cheese mixture. Chill. Shape into ball. Serve with crackers.
CREAM CHEESE & PEPPER JELLY SPREAD~Mary/marmac34
Take a brick of cream cheese, let it set out on the counter for a little while to soften. Low fat is ok.
Pour a jar of spicy jelly over it.
Put out some sturdy crackers and some spreading knives.
If the crackers aren't sturdy and the cheese is rock hard, the crackers will break off in the cheese.
VARIATIONS:
CREAMY CREAM CHEESE & PEPPER JELLY DIP
Take a cream cheese brick, whip it up a little (why pay for whipped cream cheese and butter when you can do it yourself), then DUMP the jelly over. No broken crackers.
CHIPOTLE RASPBERRY JAM/JELLY
You can buy the jam at Wal-Mart.
Place a block of cream cheese on a glass platter and the Chipotle Rasberry jelly on top.
ITALIAN CHEESE BALL
8 ounces cream cheese, softened
8 ounces blue cheese, crumbled
1/3 cup butter, softened
1 tablespoon chives or green onion, chopped
2/3 cup black ripe olives, coarsely chopped
1/3 cup walnuts, finely chopped
Blend cream cheese, blue cheese and butter. Add chives and olives. Mix well and form into a ball. Wrap in plastic wrap and chill a few hours or overnight. Roll in chopped walnuts before serving. Serve with Wheat Thins or other similar crackers.
CRAB PUFFS
4 English muffins, split
2 cans (6 oz each) crabmeat, drained and flaked
8 oz cream cheese, softened
1/4 cup mayonnaise
1 tsp spicy brown mustard
4 scallions, thinly sliced
1/8 tsp black pepper
Preheat broiler. Place muffin halves on a cookie sheet and lightly toast under the broiler. In a medium-sized bowl, combine remaining ingredients; mix well. Spread mixture on muffin halves. broil 4-6 minutes, or until slightly puffed and golden brown. Serve immediately.
Spread the same crab mixture on crackers and bake.
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