Pioneer Woman's Appetizers

 I have not edited any of these recipes. Chefly

Spinach Alfredo Dip
16 ounce bag frozen spinach
1 jar of roasted garlic
Alfredo sauce
canned mushrooms (small or large depending on taste)
1/4 cup Parmesan cheese
1 bag of tortilla chips

Cook and drain spinach; place back into pot adding mushrooms, sauce, and cheese. Dip should be creamy.
Heat to a simmer, then serve with chips

 

  Mexican Bean Dip
1 can Bush’s baked beans
1 can corn, drained
1 envelope taco seasoning

Mix together, heat until hot, sprinkle on some cheese and dig in with tortilla chips. Yum.

 

Breaded Olives

2 C. shredded sharp cheddar
4 T. softened butter
1 C. flour
1-1/2t. paprika
1 dash red pepper
8-1/2 oz stuffed green olives (can be pimento stuffed or jalapeño stuffed)
1 egg
1 T. cream or milk
*may need to add a little water to make dough hold together

Heat oven to 350F. Combine all ingredients in processor except olives, egg and milk. Process until it forms a dough. Drain olives and pat dry. Wrap dough around each olive, bake on cookie sheet for 20 – 30 minutes.
Freeze well – reheat in microwave.
 

Blue Cheese and Honey Toasts
one loaf artisan bread-I like Italian rustic
large chunk blue cheese–
olive oil
honey

Preheat oven to 350 degrees. Thinly slice your bread and place on cookie sheet. Brush with olive oil. Crumble blue cheese over the bread. Bake for about 10 mins or until cheese is melted and toasted are crisp. Drizzle ample amount of honey over toasts and ENJOY!

One of my favorite appetizers, and it looks good too, only has 3 ingredients too. Cover an 8-oz block of cream cheese in dried dill (or rosemary or paprika). Take 1/2 can of crescent rolls (4 rolls) and seal the seams. Try to wrap the coated cream cheese pretty, I usually put the seam side down) and bake until the crescent rolls are golden. You can brush a beaten egg over the top before baking if you like, or not. Serve with club crackers. I can eat a block in one sitting, all by myself. Something about warm cream cheese and crescent rolls–yum! This is kinda like a poor-man’s version of baked brie wrapped in puff pastry.

 

Baked Feta with Marinara (adapted from Cooking Light)

2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes with Italian herbs
4 oz crumbled feta cheese
1 baguette/French Bread
Olive oil

Preheat oven to 350ºF.
Mix tomato and garlic in small bowl. Sprinkle feta evenly into small and shallow baking dish. Top with tomato mixture.
Thinly slice baguette (about 1/4 inch thick) and place on cookie sheet lined with tin foil. Drizzle olive oil evenly on top.Place tomato/feta mixture on top rack of oven and bread on the bottom rack. Cook the spread for 20 minutes, and check the bread every 5-7 minutes, it should be crispy and slightly golden after about 12 minutes.
Spoon on toasted baguette and serve.

 

Spinach rolls

2 boxes chopped spinach (thawed and excess water squeezed out)
1 cup sour cream
1 cup mayo
1/2 jar bacon bits
1 package hidden valley dressing mix
6 stalks of green onions
Flour tortillas (the large size)

Mix every thing together and then spread on tortillas, roll tortillas into a tube and cut into strips. (I make mine about an inch wide)

 

  Pretzel Dip 2 8 oz blocks cream cheese
1 envelope Hidden Valley Ranch 1/4 cup Parmesan cheese
Mix together and spread on serving plate. Chill. Serve with pretzels and or veggies.

 

Jalapeño Popper Spread

2 8 oz. blocks of cream cheese
1 c. mayonnaise
1 4 oz. can chopped green chilies
1 4 oz. can diced jalapeños
1/4 c. plain bread crumbs
1/4 c. grated Parmesan cheese

Preheat oven to 350 degrees. Mix first four ingredients together and spread into shallow pie pan or casserole dish. Mix bread crumbs and cheese together then top and bake for 30 minutes or until top is brown and crispy. Serve with Triscuits (my favorite) or toasted baguette slices.

 

Honey Roasted Pretzels
1 bag waffle pretzels (the square ones with all of the holes)
1/4 cup brown sugar
2 tablespoons butter
1 tablespoon honey
1 tablespoon light corn syrup
1/8 teaspoon baking soda
1. Place pretzels in a 2 or 3 quart microwave-safe casserole dish. Set aside.
2. Combine brown sugar, butter, honey, and corn syrup in a 4 cup microwave-safe measuring cup.
3. Microwave mixture on full power for 60 seconds or until the mixture boils hard, stirring once. Continue to microwave mixture on full power for 60 more seconds.
4. Stir soda into mixture.
5. Pour syrup over pretzels. Stir to lightly coat the pretzels with the syrup. Don’t freak out when it gets all gloppy in spots. The syrup will melt and better coat the pretzels in the next step.
6. Microwave coated pretzels on 50% power, uncovered, 4-5 minutes, or until lightly toasted, stirring twice. Turn onto lightly vegetable-sprayed waxed paper.
7. As mixture cools, break into pieces. Pick out all especially candy-coated pieces. Try not to eat them all while standing at the counter. Enjoy!

 

I'd love to enjoy several of these chefly, thank-you for posting all of these! Jill

There are some interesting ideas here.  The spinach rolls almost sound like spinach dip rolled into a totilla. I hope to try some of these soon.  Thanks for sharing!

Linda

 

Lol, shoulda just printed out them all! Printed out 5 and going to try the honey roasted pretzels as I have everything on hand and don't like pretzels that much by themselves. Thanks again chefly.

: ^ )

Now your talking~   I see many, many goodies here~  Thanks Janie

 I picked out many of them with you in mind.

When I was at the grocery store yesterday I bought some blue cheese so I could try the blue cheese and honey recipe. That combination sounds wonderful to me.

chefly 

Well I'm eyeballing the spinach on the tortilla~  Lol~  Janie  What could I sub for the hidden valley?  Wait is that Ranch dressing??  Janie

 Janie, yes, it is Ranch. I'm going to try the blue cheese and honey.

chefly 

Shall we meet in the kitchen  say in a hour~   lol ~  Janie~

 Janie, I've got the white wine chilling. See you in an hour.

chefly 

 

Rats, bet I'm too late for this party. I posted on your seafood post also, but it wouldn't take, so need to find a few of your posts from yesterday. Thank-you for all the work you put into these chefly, great collection in each one.

Jill

 Jill, you're welcome. I found a few more recipes that I had skipped over when I posted yesterday but the BB wouldn't let me post them. I'll try again.

I hope you enjoy the recipes you try.

chefly