Tuesday, December 28, 2010

Yummy Appetizers

I love to go to family get togethers, mostly for the social part of visiting with family but my second favorite part of them is bringing food to eat! I love to cook and try new recipes and have people to eat them.  I have tried so many new appetizers this Holiday season that I wanted to share them with you.

Tomato Spinach Spread

1 8 oz package cream cheese softened
1/3 cup of milk
¼ teaspoon salt
¼ teaspoon cayenne pepper
2 medium tomatoes, seeded and chopped
1 10 oz package frozen chopped spinach, thawed and squeezed dry
1 small onion

Pita Triangles
1 Tablespoon butter melted
1 Tablespoon olive oil
6 Whole pita breads
1 teaspoon ground cumin
1 teaspoon lemon-pepper seasoning

In a small mixing bowl beat the cream cheese, milk, salt and cayenne until smooth. Stir in the tomatoes, spinach and onion. Pour into an ungreased microwave safe 9 in pie plate. Microwave on high for 5 minutes or until heated through.
Meanwhile, combine butter and oil, brush over both sides of pitas. Cut each pita into 8 wedges and place on ungreased baking sheet. Combine cumin and lemon-pepper and sprinkle over both sides. Broil for 2-3 minutes on each side until lightly browned.

Pizza By The Scoop

2  8 oz packages cream cheese, softened
1  12 oz bottle chili sauce
1  6 oz package Canadian bacon, chopped
1 small onion, chopped
1 small green pepper, chopped
¾ cup shredded mozzarella cheese
¾ cup shredded cheddar cheese
Corn chips
Spread cream cheese on an ungreased 12 in pizza pan. Spread chili sauce on and sprinkle Canadian bacon, onions, green peppers, and cheese. Serve with chips

Ranch Tortilla Roll-Ups

2  8 oz packages cream cheese
1 envelope ranch salad dressing mix
2 to 3 jalapenos peppers, finely chopped
1  2 oz jar diced pimentos, drained
8 flour tortillas (8 inch)
Combine all ingredients in a bowl and mix well. Spread mixture on tortillas roll up tight and wrap each tortilla roll in saran wrap. Refrigerate at least one hour. Unwrap and cut each tortilla into eight pieces.

Creamy Black Bean Salsa

1 can (15 oz) black beans, rinsed and drained
1 ½ cups frozen corn, thawed
1 cup finely chopped sweet red pepper
¾ cup finely chopped green pepper
½ cup finely chopped red onion
1 Tablespoon minced fresh parsley
½ cup sour cream
¼ cup mayonnaise
2 Tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon garlic powder
1/8 teaspoon pepper
Tortilla chips
Combine the beans, corn, peppers, onion and parsley. Mix the sour cream, mayo, vinegar and seasonings and pour over corn mixture and toss gently to coat. Refrigerate leftovers.

All the above recipes came from a Taste of Home Appetizer cookbook. I love to buy new cookbooks and the magazine ones by the check stand at the grocery store always get me!
Note: We don’t eat onions at my house so I didn’t put them in any of the recipes and they tasted just  fine.

This next recipe isn’t a new one my mom has made it for years and it is soooo good. When I was pregnant with Bo I craved this and I made a ton of it.

Chex Snack Mix
1 ½ Cup butter
1 cup light karo syrup
1 cup sugar
1 Teaspoon vanilla
10 oz mixed nuts or cashews
16 oz box of Rice Chex cereal
Mix the karo, butter, sugar and vanilla in a sauce pan and boil 2 minutes. Pour over Chex cereal and nuts.

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