Appetizers/Snacks

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appetizers-snacks

Best-Ever Cinnamon Rolls

2 packages yeast
1/3 C. Oil
2- 1/2 Cups lukewarm water
1-1/2 tsp. salt
1 yellow cake mix
5-1/4 cups flour
1 cup flour
soft butter, sugar and cinnamon
3 eggs

Glaze:
1 pound powdered sugar
1/2 stick butter
1-1/2 tsp. vanilla
1/2 to 3/4 cup milk

In large bowl, dissolve yeast in warm water 3 minutes. Add cake mix, 1 cup of flour, eggs, oil and salt.
Beat well until bubbles appear.
Add 5- 1/4 cup flour slowly. Stir until soft dough forms. Kneed on well-floured Dough Board, about 5 minutes.

Place in a greased bowl; let rise until double in bulk.

Bacon Cheese Dip

1/2 C. Sour cream
1/4 lb. Cheese, Roquefort
3 oz. Cream cheese
1/4 tsp. Tabasco
4 slices Bacon cooked crisp
1 small Garlic cloves diced
1/4 tsp. Celery seed, whole

Put all ingredients into electric blender and blend until smooth.
Chill and serve with potato chips or crackers.

Yields 1-1/2 to 2 cups.

BLT Dip

1 lb. bacon
2 tomatoes, ripe, diced
1 C. sour cream
1 C. mayonnaise

Fry the bacon very crisp and drain on paper towels.
When cool, crumble into small pieces and set aside. Combine the sour cream and mayonnaise. Add the bacon and mix well.

Just before serving, fold in tomatoes and stir gently until well distributed.

Ambrosia Fruit Dip

8 oz. cream cheese; softened
1 c plain low-fat yogurt
1 tsp. vanilla extract
1 tsp. grated lemon rind
14 packets equal sweetener

Blend cream cheese & yogurt until smooth. Stir in remaining
ingredients. Chill.

Makes 2 cups or 8 servings.

Amaretto Fruit Dip

3 3/8 oz. Lemon Jell-O Instant refrigerator
3 3/8 oz. Lemon Jell-O Instant
3 3/8 oz. Lemon Jell-O Instant
8 oz. sour cream
1/4 C. amaretto

Gently whisk together sour cream and amaretto in a medium sized bowl.
Stir in instant pudding mix. Gently but thoroughly stir in Cool Whip.
Cover and refrigerate several hours or overnight to combine flavors.

Serve with sliced fresh fruit.

Sweet Potato Chips

2 large sweet potatoes
2 tbsp. melted coconut oil
2 tsp dried rosemary
1 tsp sea salt
 
Preheat to 375.
Thinly slice the sweet potatoes and toss in a bowl with the remaining ingredients.
Place in a single layer on parchment-lined baking sheets and bake for 20 minutes, flipping halfway through.

Ranch Cheese Log

Add to stand mixer bowl:

12 oz. Cream Cheese (room temp)
1/2 C. Buttermilk
1/2 C. Mayonnaise
1 packet Ranch Dressing - Dry

Mix together well

Add 16 oz sharp cheddar cheese

Roll into ball on saran wrap Freeze 30 minutes. Take out and roll into a log shape

Roll log into crushed pecans.

Slice and serve with crackers.

Recipe compliments of Trisha Yearwood

Fried Cinnamon Apple Rings

For the apple rings 4 large apples (I used gala)
1 cup flour
1/4 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 large egg, beaten
1 cup buttermilk
vegetable oil for frying

for the cinnamon sugar topping
1/3 cup sugar
2 teaspoons cinnamon

Instructions

Bisquick Cinnamon Rolls

Ingredients:
Dough
2 1/2 cups Bisquick
2/3 cup of milk
2 T melted butter

Filling:
1 cup brown sugar
1/4 cup granulated sugar
1 tablespoon cinnamon
1/2 cup chopped nuts
3/4 cup butter, melted and cooled

Glaze:
1 cup powdered sugar
1-2 Tablespoons milk
1 teaspoon vanilla

Directions:
In a large bowl, Combine Bisquick, butter, milk, in a bowl using a fork. Mix just until all combined to create a dough.

Refrigerator Dill Pickles

Ingredients
6 to 8 pounds pickling cucumbers
40 fresh dill sprigs
2 large onions, thinly sliced
5 garlic cloves, sliced
1 quart water
1 quart white vinegar
3/4 cup sugar
1/2 cup canning salt

Cut each cucumber lengthwise into four spears. In a large bowl, combine the cucumbers, dill, onions and garlic; set aside.
In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
Cover tightly and refrigerate for at least 24 hours.
Store in the refrigerator for up to 2 months.

Greek Salsa

Ingredients
1 tablespoon white balsamic vinegar
2 tablespoons olive oil, divided
2-1/2 teaspoons Greek seasoning, divided
1 garlic clove, minced
1 cup grape tomatoes, quartered
3/4 cup chopped cucumber
1/2 cup crumbled feta cheese
1/2 cup chopped red onion
1 can (2-1/4 ounces) sliced ripe olives, drained
1 package (12 ounces) whole wheat pita breads

Directions
In a small bowl, combine the vinegar, 1 tablespoon oil, 1-1/2 teaspoons
Greek seasoning and garlic; set aside.

In a large bowl, combine the tomatoes, cucumber, feta cheese, onion and olives.

Salsa

Simple and delicious:
Chop 5-6 Roma tomatoes,
1 small onion
1/2 cup fresh Cilantro.

Mince 2 seeded Serrano or Jalapeño peppers and 1 clove of garlic.
Add 2 tbsp. freshly squeezed lime juice and salt and pepper to taste.

Mix everything together and let sit overnight for flavors to meld.

Pennsylvania Dutch Potato Pancakes

2 med. potatoes, peeled
1 tbsp. lemon juice
1/4 C. butter or margarine, melted
2 tbsp. all-purpose flour
1/4 C. finely chopped onion
1 tbsp. thinly sliced scallions
1 lg. egg, beaten
1/2 tsp. salt
1/4 tsp. black pepper
1 tbsp. vegetable oil, or as needed
1 tbsp. butter or margarine, or as needed
1/4 tsp. baking powder

Using coarsest side of hand grater, grate potatoes into large bowl. Toss with lemon juice to coat thoroughly; let stand 5 minutes. Drain well.

Amish Cinnamon Bread

Batter:
1 cup butter, softened...
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda

Cinnamon/Sugar Mixture:
2/3 cups sugar
2 teaspoons cinnamon

Directions
Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda.
Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan).

Mix in separate bowl the 2/3 C. sugar and cinnamon.
Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan.

Steak Salad Pita Pockets

Ingredients
1/4 cup lemon juice...
3 Tbsp extra virgin olive oil
2 tsp Dijon mustard
1/4 tsp salt, or to taste
freshly ground pepper to taste
1 lb top round steak, 1 1/2 inch thick, trimmed
4 cup romaine lettuce, chopped
1 medium cucumber, diced
1 large tomato, diced
8 4-inch whole-wheat pitas or four 8-inch pitas, split open (see tip)

Directions:
Position rack in upper third of oven; preheat broiler.

Bacon Candy

Ingredients
Thick sliced applewood smoked bacon
cover a sheet pan with parchment or foil for easier clean up put slices on a rack that fits pan
sprinkle brown sugar on each slice sprinkle with a little cayenne pepper or cinnamon

Instructions
Put in the oven at 375 degrees for about 15-20 minutes, or until crispy

Dorito Crusted Chicken Fingers

4 boneless skinless chicken breasts
1 large bag of Doritos, nacho flavor (or flavor of choice)
2 cups buttermilk
2 cups flour...
4 eggs

Marinate sliced boneless chicken breasts in buttermilk for 2 hours. Dredge in flour. Dip in egg wash. Dredge in crushed Doritos.

Bake in a 400F for 15-20 minutes

The Easiest Pizza Dough

1 C. Greek Yogurt
1 C. Self Rising Flour

That's it !!

Peach Frozen Yogurt

Ingredients:
1 (16-oz.) bag frozen peaches or 4 cups fresh peaches, frozen solid
3 Tablespoons agave nectar or honey
1/2 cup plain yogurt (non-fat or whole)
1 Tablespoon fresh lemon juice

Directions:
Add the frozen peaches, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.

Recipe from: http://www.lovewithrecipe.com/recipe/726.html

Amish Sauerkraut Balls

1/2 lb. ground pork
1/2 lb. ground beef
1 medium minced onion
1 (16 oz.) can sauerkraut (undrained)
1 T. chopped parsley
1 tsp. lemon juice
1 T. Worcestershire sauce
1 tsp. soy sauce
1/2 T. horseradish
1/2 tsp. dry mustard
1 tsp. Tabasco sauce
1 egg, beaten
1 T. Parmesan cheese
1/2 tsp. garlic salt
1 tsp. poultry seasoning
1 C. saltine cracker crumbs

Combine all ingredients for meat mixture in large bowl and mix well. Roll into 1-inch balls.

Breading
3 eggs
1/3 C. milk
1 C. (or more) dry bread crumbs
1 tsp. poultry seasoning

Bacon-Cheese Dip

1/2 C. sour cream
1/4 lb cheese, Roquefort
3 oz cream cheese
1/4 tsp. tabasco sauce
4 sl bacon cooked crisp
1 sm garlic cloves diced
1/4 tsp. celery seed, whole

Put all ingredients into electric blender and blend until smooth.
Chill and serve with potato chips or crackers.

Yelds 1-1/2 to 2 cups.

B-L-T Dip

1 lb bacon
2 tomatoes, ripe, diced
1 C. sour cream
1 C. mayonnaise

Fry the bacon very crisp and drain on paper towels. When cool,
crumble into small pieces and set aside.
Combine the sour cream and mayonnaise. Add the bacon and mix well.

Just before serving, fold in tomatoes and stir gently until well distributed.

Ambrosia Fruit Dip

8 oz. cream cheese; softened
1 C. plain low-fat yogurt
1 tsp. vanilla extract
1 tsp. grated lemon rind
14 packets equal sweetener

Blend cream cheese & yogurt until smooth. Stir in remaining ingredients.
Chill.

Makes 2 cups or 8 servings.

Homemade Cheez-Its Recipe

Ingredients:
8 oz sharp cheddar cheese, grated
3 Tablespoons of unsalted butter, room temperature
1 Tablespoon vegetable shortening*
½ teaspoon salt
1 cup flour
2 Tablespoons ice water
Coarse salt for sprinkling

Directions:

1. Combine cheese, butter, shortening, and salt in the bowl of your mixer fitted with the paddle attachment. The mixture will be crumbly.
2. Slowly add flour and then the ice water.
You may add a few more drops of water to help it come together but be careful not to add too much.
You don’t want a wet dough.

Marinated Cucumbers,Onions & Tomatoes

3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water*
2 teaspoons salt
1teaspoon fresh coarse ground black pepper
1/4 cup oil

Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving.

Beer-Battered Onion Rings

10 oz. flour
2 tsp. baking powder
2 tsp. salt
1/4 tsp. white pepper
1 egg
1 pt. beer
4 lb. onions, whole
flour, as needed for dredging

Sift the dry ingredients together.
Beat the egg in a separate bowl. Add the beer to the beaten egg.
Add the egg-and-beer mixture to the dry ingredients; mix until smooth.
Peel the onions and cut in 1/2 in (1.2 cm) thick slices.
Break the slices into rings and dredge in flour.
Dip the rings in the batter a few at a time.
Using the swimming method, deep-fry at 375°F (191°C) until done.

Baked Crab Rangoon:

1/8 tsp Garlic Salt
1/8 tsp Worcestershire Sauce
1 Small Green Onion (Finely Chopped)
3 oz Cream Cheese
4 oz Imitation Crab
14 Won Ton Wraps

Mix first four ingredients together, then gently mix in the Imitation Crab.

Spoon into each Won Ton Wrap and Fold.

Bake at 425 °F for 8-10 minutes or until golden brown.

Olive Garden's Bruschetta al Pomodoro

Ingredients
4 Roma (plum) tomatoes, diced
2 garlic cloves, chopped
1 garlic clove, cut in half
Black pepper to taste
Salt to taste
10 medium fresh basil leaves, chopped
4 Tbsp extra virgin olive oil
8 slices crusty Italian bread
Extra virgin olive oil (to drizzle)

Procedures
Combine diced tomatoes and chopped garlic in a mixing bowl. Season with salt & pepper to taste. Add half of chopped basil and 4 Tbsp of extra virgin olive oil.
Drizzle both sides of bread slices with extra virgin olive oil. Grill bread lightly on both sides.

Pancake Bites

Pancake Mix ( homemade or store bought)
sausage
bacon
chocolate chips
blueberry's
nuts.
whatever you have in the frig

Pour pancake batter in muffin tins and add your favorite toppings

Bake at 350 degrees for 12-14 minutes.

Cheesecake Factory Avocado Eggrolls

Egg Rolls:
1 large avocado, peeled, pitted, & diced
2 Tblsp. sun-dried tomatoes, chopped
1 Tblsp. finely chopped red onions
1/2 tsp. fresh cilantro, chopped
1 dash salt
4 egg roll wraps (can also use won ton wraps)
1 egg, beaten
Oil for deep-frying

Dipping Sauce:
1/4 C. olive oil
4 tsp. white vinegar
1 tsp. balsamic vinegar
1/2 tsp. tamarind pulp
1/2 C. honey (I use slightly less)
1 pinch turmeric
1/2 C, chopped cashews
2/3 C. fresh cilantro
2 garlic cloves
2 green onions
1 Tblsp. sugar
1 tsp freshly ground black pepper
1 tsp. ground cumin

For Dipping Sauce: