Appetizers

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1 lb bacon 

14 oz package beef cocktail wieners (lil’ smokies)  

3/4 C brown sugar

Preheat the oven to 325°. Refrigerate bacon until needed. It is easier to wrap the lil’ smokies with cold bacon. Cut each strip of bacon in half or thirds. Each piece needs to be long enough to wrap once around the lil’ smokie. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all. Bake for 40 minutes in the preheated oven, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting.

2 lbs pork sausage links

2 Tbs corn starch

2 Tbs water

1/8 tsp salt

1 (13 oz can) pineapple chunks, drained

1/4 C lemon juice

1 C liquid (juice from pineapple chunks & water)

½ C green pepper cut into 3/4-inch pieces

½ C brown sugar, packed

½ C maraschino cherries, drained

Place sausage links in skillet; add water. Cover and cook slowly for 5 minutes; pour off drippings. Remove cover and brown slowly. Meanwhile, drain pineapple, saving liquid. Add water to pineapple juice, if necessary, to make 1 cup. Combine brown sugar, cornstarch, salt and lemon juice with pineapple juice in saucepan.  Cook , stirring constantly until sauce thickens. Fold in green pepper, cherries, pineapple chunks and sausage links. Serve hot. 

1 C catsup

1-2 Tbs chopped jalapeno peppers

8 oz can crushed pineapple, undrained

1 lb cocktail franks (little smokies)

½ C grape jelly

Combine catsup, pineapple, jelly & jalapenos. Cook over medium heat until jelly is melted. Stir in franks; heat. Serve warm with toothpicks. Yield 12-15 servings.

1 (8 oz can) crushed pineapple                                            

½ C chopped green pepper

1 ½ C sugar                                                                              

1 Tbs soy sauce

1 can (14-1/2 oz can) diced tomatoes, undrained              

1/4 tsp ground ginger

½ C white vinegar                                                                   

1 Tbs cornstarch

½ C chopped onion

Batter:

1 C all-purpose flour                                                                

2 tsp sugar

1 C cornstarch                                                                            

1 1/3 C cold water

2 tsp baking powder                                                                 

2 tsp baking soda  

Oil for frying

1- ½ lbs boneless skinless chicken breasts, cut into chunks

Drain pineapple, reserving juice. In a large saucepan, combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple. Simmer for 20 minutes.  Meanwhile, in a small bowl, combine cornstarch and the reserved pineapple juice until smooth; add to tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. For the batter: in a small bowl, combine the flour, cornstarch, baking powder, baking soda, sugar and water until smooth. In a deep-fat fryer, heat oil to 375°. Dip chicken pieces in batter; drop into oil and fry about 3-5 minutes on each side or until golden brown and juices run clear. Serve immediately with sweet-sour sauce. 4 dozen appetizers

2 (10 ½ oz cans) bean dip or 1 can refried beans mixed with 3 Tbs (1 pkg) taco seasoning mix

3 medium finely diced tomatoes

3 medium size ripe avocados, mashed 

1 bunch of finely chopped green onions

2 Tbs lemon juice 

1 C chopped black olives

½ tsp salt or onion salt 

1 small can green chilies (optional)

1/4 tsp pepper  

shredded cheddar cheese

1 C sour cream 

Doritos or tortilla chips

½ C mayonnaise (optional)

In a 9 X 13-inch pan spread the bean dip or, if using the refried bean and salsa mixture, mix the beans and salsa to a spreading consistency and spread over bottom of pan. In a bowl mash the avocados. Add the lemon juice, salt and pepper. Mix well. Spread over the bean mixture. In another bowl mix sour cream, mayonnaise (optional) and taco seasoning mix. Spread on top of the avocado layer. Top with tomatoes, green onions, olives, green chilies (if desired) and shredded cheddar cheese. Serve with Doritos or tortilla chips. Dip all the way to the bottom.

½ to 1 lb ground beef, browned and drained 

1 pkg taco seasoning

2 15 oz cans diced tomatoes & chilies with liquid 

1 lb Velveeta cheese, cubed

Combine all ingredients in a greased slow cooker. Cover and cook on low heat 3-4 hours or on high 1 ½ hours, stirring every 30 minutes until cheese is melted. Serve with fresh flour tortilla strips or tortilla chips.  Yield: 12-15 servings 

24 wonton wrappers                                               

3/4 tsp oregano  

black olives, sliced                                                   

8 oz pkg cream cheese 

3/4 tsp chili powder avocado, diced                    

½ C. sour cream 

tomatoes, chopped                                                  

salsa

2 cloves garlic                                                          

green onions, chopped 

Mix cream cheese, sour cream, garlic, oregano and chili powder together. Put wrappers in mini muffin pan. Form to make a cup. Add mixture to cups and bake at 350° for 8 minutes or until light brown. Garnish taco bites with any or all of the following: tomatoes, green onions, black olives, avocados and/or salsa.

Meat Shells: 

1 lb hamburger                                 

2 Tbs ice water

2 Tbs taco seasoning mix               

½ C cheddar cheese, shredded

Filling: 

1 C sour cream                                  

2 oz chopped olives 

2 Tbs red taco sauce                        

1 C coarsely crushed tortilla chips, divided

To make meat shells, combine ingredients except cheese, and mix well. Press meat mixture into the bottom and sides of tiny tart pans and set aside. Combine the sour cream, taco sauce, olives and 3/4 cup of the tortilla chips. Spoon filling into each shell, mounding slightly. Combine remaining chips and cheese; sprinkle over each tartlet. Bake at 375° for 10 minutes. Garnish with more taco sauce. Yield: about 32 tartlets

6 (7-inch) flour tortillas                                                                

2 C. lettuce, shredded

2 C. (8 oz) shredded Mexican-style cheese, divided                 

1 tomato, chopped

3 green onions, thinly sliced.                                                       

½ lb lean ground beef 

½ C. pitted, ripe olives, sliced                                                      

½ C. salsa 

sour cream and Guacamole, optional

Preheat oven to 400°. Cut each tortilla into 6 wedges. Starting at outside edge of 15-inch round pan, arrange tortilla wedges in circle with sides overlapping and points toward center. Repeat with remaining tortilla wedges to form additional overlapping rows of chips. (Entire surface of pan will be covered with chips). Bake 8-10 minutes or until chips are lightly browned and crisp; remove from oven. Men while, in frying pan, cook ground beef over medium heat until beef is no longer pink; drain. Stir in salsa. Slice lettuce into thin strands. Sprinkle 1 cup of cheese evenly over hot tortilla strips on pan. Top evenly with beef mixture, lettuce, tomato, onions, olives, and the remaining 1 cup of cheese. Serve with sour cream, guacamole, and additional salsa, if desired. Yield 12 servings

1/3 C pitted, ripe olives, chopped                                                  

1/4 C cilantro, snipped

1 C (4 oz) shredded cheddar/monterey jack cheese blend        

3 Tbs green onions, sliced

8 (7-inch) flour tortillas                                                                   

½ C salsa or picante sauce 

vegetable oil

Preheat oven to 425°. Combine olives, cheese and salsa in bowl. Add cilantro and onions; mix well. Place 4 tortillas on greased baking pan. Spread cheese mixture evenly among tortillas. Top each tortilla with second tortilla, pressing down firmly. Spray tops lightly with vegetable oil. Bake 8-10 minutes or until tops are lightly browned. Remove from oven; cool 5 minutes. Cut each quesadilla into 6 wedges. Serve warm with additional salsa or picante sauce, if desired.  24 appetizers

1 pkg sliced ham, diced in small pieces                                       

1 egg

1 small onion, chopped                                                                  

1 ½ tsp Dijon style mustard

½ C. shredded cheese (Swiss, Cheddar or Mont. Jack)             

black pepper

1 pkg crescent rolls

Mix ham, onion, cheese, egg, mustard and pepper together. Roll crescent rolls out flat. DO NOT separate. Cut into little squares. Place crescent pieces in mini muffin pan and form to make cups. Fill the center with ham mixture. Cook at 350° for 13-15 minutes or until brown.

6 baked potatoes = 24 potato skins                 

green onions, chopped

2 egg whites                                                       

sour cream

cheese                                                                 

salsa

bacon bits (optional)                                         

olives, chopped

Cut potatoes in half. Scoop potato out, leaving small layer of potato on skin. Cut each piece in half again. Take an egg white and brush on entire potato; front and back. Bake at 400° for 15 minutes or until crispy. Add cheese and bacon bits (if desired) and melt in oven. Top with green onions, sour cream, salsa, and/or olives.

RANCH FLAVORED VERSION:

1 packet (1 oz) Hidden Valley Original Ranch Dressing Mix         

1/4 cup sour cream

1 C cheddar cheese, shredded                                                          

4 baked potatoes, quartered

Optional: green onion and\or bacon bits

Scoop out potatoes and combine. with sour cream and dressing mix. Fill skins with mixture.  Sprinkle with shredded cheese. Bake 12-15 minutes at 375°.  Garnish with green onions and\or bacon bits (if desired). Makes 8-10 servings

Roast Beef:

4 oz cream cheese, softened                            

1 garlic clove, minced

1/4 C fresh cilantro or parsley, minced          

½ lb thinly sliced cooked, roast beef

2-3 Tbs banana peppers, minced

Ham and Turkey:

12 oz cream cheese, softened                             

4 tsp dill weed

½ C carrot , shredded                                          

½ lb thinly sliced cooked ham

½ C zucchini, shredded                                       

½ lb thinly sliced cooked turkey

In a bowl, combine the cream cheese, cilantro, peppers and garlic. Spread about 2 tablespoons on each slice of beef. Roll up tightly and wrap in plastic wrap. In another bowl, combine cream cheese, carrot, zucchini and dill. Spread about 2 tablespoons on each slice of ham and turkey. Roll up tightly; wrap in plastic wrap. Refrigerate overnight. Slice into 1-1/2-in. pieces. 6-7 dozen

Ham (Alternate Version)

½ lb ham   

1 pickle, diced 

1 C grated cheese 

1/4 head lettuce, chopped 

½ C mayonnaise 

ranch dressing 

4-5 large tortillas

Mix first 5 ingredients in a bowl. Spread a thin layer of ranch dressing onto a tortilla. Spoon filling into the middle. Roll into a wrap and cut in half to serve. 

*Or cut into bite size pieces for appetizers.

2 (8 oz pkgs) cream cheese, softened                             

*1 can (4 oz) diced green chilies, undrained

1 can (6 oz) black olives, drained & chopped                   

1 (18 oz) pkg of 10 tortillas

Salsa

Combine first 3 ingredients, mixing well. Spread about 1 ½ heaping tablespoon of cream cheese mixture on each tortilla. Tightly roll tortillas and wrap in wax paper. Chill 8 hours. Right before serving, slice each tortilla in 1 inch slices. Serve with Salsa for dipping.   Yield: about 6 dozen servings

* Make sure you take all of the skin out of the green chilies.

1 (14 oz pkg) dried apricots                       

½ C whole almonds  

1 lb sliced bacon

Sauce: 

2 Tbs soy sauce                                       

1/4 C plum OR apple jelly

Preheat oven to 375°. Cut each bacon strip into thirds. Fold each apricot piece around an almond; wrap with a piece of bacon. Secure with toothpicks. Place on two ungreased 15x10x1-in. pans. Bake until bacon is crisp, 20-25 minutes, turning halfway.  Place sauce ingredients in a small saucepan; cook and stir until heated through. Drain wraps on paper towels. Serve with sauce. 

½ C mayonnaise 

1/8 tsp pepper

1/3 C fresh cranberries, chopped 

16 slices bread, crusts removed

2 Tbs pecans, chopped  

16-24 thin slices cooked chicken

½ tsp salt   

8 lettuce leaves

Combine the first five ingredients; spread on one side of each slice of bread. Layer half the slices with chicken and lettuce. Top with remaining bread. Cut into quarters or decorative shapes. 8 servings

Favorite Deviled Eggs (Not Dad’s recipe)  

6 hard-boiled large eggs, finely chopped.                  

1 teaspoon minced onion

3 bacon strips, fried and crumbled                             

½ teaspoon salt, optional

½ teaspoon pepper                                                        

1/4 teaspoon prepared mustard

1/4 cup mayonnaise                                                      

1 cup (4 ounces) shredded cheddar cheese

In a bowl, mix together first seven ingredients until creamy. Form into 1-in. balls. Roll in cheese. Cover and refrigerate until serving. 25 appetizers

Ranch Deviled Eggs

12 eggs                                                       

1/3 C mayonnaise 

3 tsp dry ranch dressing mix                 

1 tsp Dijon mustard

1 Tbs chopped chives

Boil eggs, cool and peel. Cut eggs lengthwise in half. Into medium bowl, slip out yolks; mash with fork. Stir dressing mix, mayonnaise and mustard into yolks. Spoon or pipe yolk mixture into egg white halves. Sprinkle with chives. Refrigerate at least 30 minutes before serving.

3 egg whites                                                  

1 C whole blanched almonds 

3 Tbs pumpkin pie spice                             

2 Tbs water 

1 C walnut halves                                          

3/4 tsp salt

2 (12 oz cans) salted peanuts                       

1 3/4 C sugar 

1 C raisins

In a bowl, beat egg whites and water until frothy. Add nuts; stir gently to coat. Combine sugar, pie spice and salt; add to nut mixture and stir gently to coat. Fold in raisins. Spread into two greased 15x10x1-in. baking pans. Bake, uncovered, at 300° for 20-25 minutes or until lightly browned, stirring every 10 minutes. Cool. Store in an airtight container. About 10 cups