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Home > Taste of Home Community > Community Forums > Appetizer Recipes > THE TASTE OF HOME COLLECTION: Appetizers

THE TASTE OF HOME COLLECTION: Appetizers

Last post Feb 16, 2011 3:45 PM by Thinktwice21 . 365 replies.


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    • Top 500 Contributor
    Joined: Feb 2002
    Posts: 6,682
    Reply Posted: Oct 18, 2003 8:43 AM in Appetizer Recipes
    Post # 31
    RE: THE TASTE OF HOME COLLECTION: Appetizers
    Bandito Chicken Wings
    1997
    Servings: 6

    12 whole chicken wings (about 2 pounds)
    1/2 teaspoon salt
    1/8 teaspoon pepper
    1/2 cup butter or margarine, divided
    2 tablespoons cooking oil
    1/2 cup taco sauce
    1/2 cup barbecue sauce
    1/4 cup French salad dressing
    1 teaspoon Worcestershire sauce
    1/8 teaspoon hot pepper sauce
    Cut chicken wings into three sections; discard wing tips. Sprinkle with salt and pepper. In a skillet over medium heat, combine 2 tablespoons butter and oil. Fry chicken until brown, about 6-8 minutes on each side. Place in a greased 13-in. x 9-in. baking dish. In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and remaining butter; cook and stir over medium heat until the butter is melted and sauce is blended. Pour 1/2 cup over the chicken wings. Bake, uncovered, at 300' for 15-20 minutes or until chicken juices run clear. Serve with the remaining sauce.
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    • Top 500 Contributor
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    Posts: 6,682
    Reply Posted: Oct 18, 2003 8:44 AM in Appetizer Recipes
    Post # 32
    RE: THE TASTE OF HOME COLLECTION: Appetizers
    Bear's Picnic Veggie Dip
    2000
    Yield: 3 cups

    1 cup mayonnaise
    1 cup (8-ounces) sour cream
    1 envelope vegetable soup mix
    1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
    1 (8-ounce) can water chestnuts, drained and chopped
    Assorted raw vegetables

    In a bowl, combine mayonnaise, sour cream and soup mix. Stir in spinach and water chestnuts. Cover and refrigerate for at least 2 hours. Serve with vegetables.
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    • Top 500 Contributor
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    Posts: 6,682
    Reply Posted: Oct 18, 2003 8:45 AM in Appetizer Recipes
    Post # 33
    RE: THE TASTE OF HOME COLLECTION: Appetizers
    Beef and Olive Spread
    1995
    Yield: 1-1/2 cups

    1 teaspoon dried minced onion
    1 tablespoon milk
    1 (8-ounce) package cream cheese, softened
    1 tablespoon mayonnaise or salad dressing
    1 (2-1/2-ounce) package smoked sliced beef, chopped
    1/4 cup chopped stuffed olives

    n a small bowl, soften onion in milk. Stir in cream cheese and mayonnaise. Add beef and olives; mix well. Chill. Serve on crackers.
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    • Top 500 Contributor
    Joined: Feb 2002
    Posts: 6,682
    Reply Posted: Oct 18, 2003 8:45 AM in Appetizer Recipes
    Post # 34
    RE: THE TASTE OF HOME COLLECTION: Appetizers
    Bell Pepper Nachos
    1999
    Yield: 3-1/2 dozen

    2 medium green peppers
    1 medium sweet red pepper
    1 medium sweet yellow pepper
    2 medium plum tomatoes, seeded and chopped
    1/3 cup finely chopped onion
    1 teaspoon chili powder
    1/2 teaspoon ground cumin
    1 1/2 cups cooked rice
    1/2 cup shredded Monterey Jack cheese
    1/4 cup minced fresh cilantro or parsley
    1/4 teaspoon hot pepper sauce
    1/2 cup shredded sharp cheddar cheese

    Cut peppers into 1-1/2- to 2-in. squares. Cut each square in half diagonally to form two triangles; set aside. In a lightly greased skillet, cook the tomatoes, onion, chili powder and cumin over medium heat for 3 minutes or until onion is tender, stirring occasionally. Remove from the heat. Add rice, Monterey Jack cheese, cilantro and hot pepper sauce; stir well. Spoon a heaping tablespoonful onto each pepper triangle. Place on greased baking sheets. Sprinkle with cheddar cheese. Broil 6-8 in. from the heat for 3-4 minutes or until cheese is bubbly and rice is heated through.

    Notes: These appetizers can be assembled ahead of time. Place on baking sheets, cover and refrigerate for up to 8 hours before broiling.
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    • Top 500 Contributor
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    Posts: 6,682
    Reply Posted: Oct 18, 2003 8:47 AM in Appetizer Recipes
    Post # 35
    RE: THE TASTE OF HOME COLLECTION: Appetizers
    Best Deviled Eggs
    1996
    Yield: 2 dozen

    12 hard-cooked eggs
    1/2 cup mayonnaise
    1 teaspoon dried parsley flakes
    1/2 teaspoon dried chives
    1/2 teaspoon ground mustard
    1/2 teaspoon dill weed
    1/4 teaspoon salt
    1/4 teaspoon paprika
    1/8 teaspoon pepper
    1/8 teaspoon garlic powder
    2 tablespoons milk
    Fresh parsley and additional paprika

    Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the next 10 ingredients; mix well. Evenly fill the whites. Garnish with parsley and paprika.

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    • Top 500 Contributor
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    Posts: 6,682
    Reply Posted: Oct 18, 2003 8:48 AM in Appetizer Recipes
    Post # 36
    RE: THE TASTE OF HOME COLLECTION: Appetizers
    Bird's Nest Snacks
    2001
    Yield: 1 dozen

    3 cups miniature marshmallows
    3 tablespoons butter or margarine
    2 tablespoons peanut butter
    1 (5-ounce) can chow mein noodles
    36 pastel jelly beans or peanut M&M's
    12 pastel paper cupcake liners

    In a heavy saucepan over low heat, cook marshmallows, butter and peanut butter until marshmallows are melted; stir until blended. Remove from the heat; stir in chow mein noodles. Divide into 12 mounds on a waxed-paper lined pan. With lightly buttered hands, quickly shape each mound into a nest; make an indentation in the center. Fill nests with jelly beans. Trim 1/2 in. from each cupcake liner; place nests in liners. Store in an airtight container.
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    • Top 500 Contributor
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    Posts: 6,682
    Reply Posted: Oct 18, 2003 8:49 AM in Appetizer Recipes
    Post # 37
    RE: THE TASTE OF HOME COLLECTION: Appetizers
    Bite-Size Crab Quiches
    2003
    Yield: 2 dozen

    1 (10.2-ounce) tube refrigerated buttermilk biscuits
    1 (6-ounce) can crabmeat (or 1 cup chopped imitation crabmeat), drained, flaked and cartilage removed
    1/2 cup shredded Swiss cheese
    1 egg
    1/2 cup milk
    1/2 teaspoon dill weed
    1/4 teaspoon salt

    Separate each biscuit into five equal pieces. Press onto the bottom and up the sides of 24 ungreased miniature muffin cups (discard remaining piece of dough). Fill each cup with 2 teaspoons crab and 1 teaspoon Swiss cheese. In a small bowl, combine the egg, milk, dill and salt; spoon about 1-1/2 teaspoons into each cup. Bake at 375' for 15-20 minutes or until edges are golden brown. Let stand for 5 minutes before removing from pans. Serve warm.
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    • Top 500 Contributor
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    Posts: 6,682
    Reply Posted: Oct 18, 2003 8:50 AM in Appetizer Recipes
    Post # 38
    RE: THE TASTE OF HOME COLLECTION: Appetizers
    Black Bean Pizza
    1998
    Servings: 15

    1 (10-ounce) tube refrigerated pizza dough
    1 medium onion, chopped
    1 garlic clove, minced
    1 tablespoon vegetable oil
    1/2 cup finely chopped zucchini
    1 (15-ounce) can black beans, rinsed and drained
    1 (14-1/2-ounce) can Italian diced tomatoes, undrained
    1 1/2 cups (6-ounces) shredded Mexican blend cheese, divided (see Note)

    Press dough into a greased 15-in. x 10-in. baking pan. Bake at 425' for 4-6 minutes or until crust just begins to brown. Meanwhile, in a skillet, saute the onion and garlic in oil until tender. Add zucchini; cook and stir for 1 minute. Add the beans and tomatoes; bring to a boil. Boil, uncovered, for 2 minutes; drain. Sprinkle 2/3 cup of cheese over crust. Top with bean mixture and remaining cheese. Bake 8-10 minutes longer or until crust is browned and cheese is melted.

    Notes: A combination of Monterey Jack and cheddar cheese may be substituted for the Mexican-blend cheeses.
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    • Top 500 Contributor
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    Posts: 6,682
    Reply Posted: Oct 18, 2003 8:51 AM in Appetizer Recipes
    Post # 39
    RE: THE TASTE OF HOME COLLECTION: Appetizers
    Blue Cheese Garlic Dip
    1998
    Yield: 2 cups

    1 (12-ounce) jar refrigerated blue cheese dressing
    1 (4-1/2-ounec) can tiny shrimp, rinsed and chopped
    4 green onions, thinly sliced
    1 to 2 garlic cloves, minced
    1/4 teaspoon celery seed
    1/4 teaspoon dried thyme
    1/8 to 1/4 teaspoon cayenne pepper
    1/8 to 1/4 teaspoon ground mustard
    1/8 to 1/4 teaspoon white pepper
    1/8 to 1/4 teaspoon hot pepper sauce

    In a bowl, combine all of the ingredients; mix well. Cover and chill for at least 2 hours. Serve with vegetables, crackers or chicken wings.
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    • Top 500 Contributor
    Joined: Feb 2002
    Posts: 6,682
    Reply Posted: Oct 18, 2003 8:56 AM in Appetizer Recipes
    Post # 40
    RE: THE TASTE OF HOME COLLECTION: Appetizers
    Blue Cheese Walnut Cheesecake
    2002
    Servings: 26

    2 (8-ounce) packages cream cheese, softened
    8 ounces crumbled blue cheese
    2 1/4 cups sour cream, divided
    3 eggs
    1/8 teaspoon pepper
    1/2 cup chopped walnuts, toasted
    Red grapes, sliced star fruit and fresh herbs, optional
    Assorted crackers

    In a mixing bowl, beat cream cheese and blue cheese until fluffy. Add 1 cup of sour cream until blended. Add eggs; beat on low speed just until combined. Stir in pepper. Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 325' for 25-30 minutes or until center is almost set (top may crack). Let stand on a wire rack for 5 minutes; spread with remaining sour cream. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Sprinkle with walnuts. Garnish with grapes, star fruit and herbs if desired. Serve with crackers. Refrigerate leftovers.
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    • Top 500 Contributor
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    Reply Posted: Oct 18, 2003 8:59 AM in Appetizer Recipes
    Post # 41
    RE: THE TASTE OF HOME COLLECTION: Appetizers
    Braunschweiger Spread
    1996
    Yield: 1-1/2 cups

    1 (8-ounce) tube liver sausage
    1 (3-ounce) package cream cheese, softened
    1/3 cup mayonnaise or salad dressing
    2 to 3 tablespoons dill pickle relish
    2 tablespoons chopped onion
    1/2 teaspoon Worcestershire sauce
    1/8 teaspoon garlic powder
    Chopped fresh parsley
    Assorted crackers

    Combine the first seven ingredients; pat into a bowl lined with plastic wrap. Cover with the wrap and chill. Invert onto a serving platter and sprinkle with parsley. Serve with crackers.
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    Posts: 6,682
    Reply Posted: Oct 18, 2003 8:59 AM in Appetizer Recipes
    Post # 42
    RE: THE TASTE OF HOME COLLECTION: Appetizers
    Bread Bowl Fondue
    2003
    Yield: 5 cups

    1 (1-pound) loaf unsliced round bread
    8 ounces process cheese (Velveeta), cubed
    2 cups (16-ounces) sour cream
    1 (8-ounce) package cream cheese, softened
    1 cup diced fully cooked ham
    1/2 cup chopped green onions
    1 (4-ounce) can chopped green chilies
    1 teaspoon Worcestershire sauce
    2 tablespoons vegetable oil
    1 tablespoon butter or margarine, melted
    Assorted fresh vegetables

    Cut the top fourth off the loaf of bread; set top aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. In a bowl, combine the process cheese, sour cream and cream cheese. Stir in the ham, green onions, chilies and Worcestershire sauce. Spoon into bread shell; replace top. Wrap tightly in heavy-duty foil and place on a baking sheet. Bake at 350' for 60-70 minutes or until the filling is heated through. Meanwhile, toss reserved bread cubes with oil and butter. Place in a 15-in. x 10-in. baking pan. bake for 10-15 minutes or until golden brown, stirring occasionally. Unwrap loaf and remove bread top; stir filling. Serve with vegetables and toasted bread cubes.
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    • Top 500 Contributor
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    Posts: 6,682
    Reply Posted: Oct 18, 2003 9:00 AM in Appetizer Recipes
    Post # 43
    RE: THE TASTE OF HOME COLLECTION: Appetizers
    Broccoli Dip
    1994
    Yield: 4 cups

    1 small onion, chopped
    3/4 cup finely chopped celery
    1 tablespoon butter or margarine
    1 (10-ounce) package frozen chopped broccoli, cooked and drained
    1 (8-ounce) carton garlic process cheese spread
    1 (10-3/4-ounce) can condensed cream of mushroom soup, undiluted
    dash each hot pepper sauce, cayenne pepper, paprika and Worcestershire sauce
    Corn chips or raw vegetables

    In a saucepan, saute onion and celery in butter until tender. Chop broccoli in small pieces. Add to onion mixture with cheese spread, soup and seasonings. Cook and stir over low heat until cheese is melted. Serve warm with corn chips or vegetables.
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    Joined: Feb 2002
    Posts: 6,682
    Reply Posted: Oct 18, 2003 9:01 AM in Appetizer Recipes
    Post # 44
    RE: THE TASTE OF HOME COLLECTION: Appetizers
    Broccoli Dip In a Bread Bowl
    1999
    Yield: 3 cups

    1 cup plain nonfat yogurt
    1 cup fat-free mayonnaise
    1 (10-ounce) package frozen chopped broccoli, thawed and squeezed dry
    1 (2-ounce) jar diced pimientos, drained
    2 tablespoons minced fresh parsley
    1 tablespoon chopped green onion
    1/2 teaspoon dill weed
    1/8 teaspoon garlic powder
    1 (1-pound) loaf unsliced French bread

    In a large bowl, combine the yogurt and mayonnaise. Stir in broccoli, pimientos, parsley, onion, dill and garlic powder. Cover and refrigerate for 3 hours or overnight. Cut the top fourth off the loaf of bread; carefully hollow out bottom of loaf, leaving a 1/2-in. shell. Set the shell aside. Cut top and removed bread into cubes; place on an ungreased baking sheet. Bake at 350' for 8-10 minutes or until golden brown. Fill bread shell with dip. Serve with toasted bread cubes.
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    • Top 500 Contributor
    Joined: Feb 2002
    Posts: 6,682
    Reply Posted: Oct 18, 2003 9:02 AM in Appetizer Recipes
    Post # 45
    RE: THE TASTE OF HOME COLLECTION: Appetizers
    Cajun Party Mix
    1994
    Yield: 8 cups

    2 1/2 cups Corn Chex cereal
    2 cups Rice Chex cereal
    2 cups Crispix cereal
    1 cup mini pretzels
    1 cup mixed nuts
    1/2 cup butter or margarine, melted
    1 tablespoon dried parsley flakes
    1 teaspoon celery salt
    1 teaspoon garlic powder
    1/4 to 1/2 teaspoon cayenne pepper
    1/4 teaspoon hot pepper sauce

    Combine the cereals, pretzels and nuts. Pour into an ungreased 15-in. x 10-in. baking pan. Mix remaining ingredients; pour over the cereal mixture and stir to coat. Bake at 250' for 40-60 minutes, stirring every 15 minutes. Store in airtight containers.
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