Saturday, May 11, 2013

Appetizers...These are a Few of MY Favorite Things!

Appetizers are always fun to make and enjoy with family and friends! These are a few of my favorites!


Veggie Snack Squares
8 oz. crescent roll dough
16 oz. cream cheese, softened
1 package ranch dressing mix
1/4 cup finely chopped green onions
1 cup finely chopped broccoli
1 cup finely chopped red bell peppers
1 cup finely chopped cauliflower
1/2 cup shredded carrots
1 cup bacon bits (optional)
1/4 cup shredded Parmesan cheese
Separate dough into two long rectangles. press to seal edges and place in a 13 x 9 baking pan. Press 1/2 inch up edges to form crust. Bake at 375 for 15-20 minutes until golden brown. Cool.
Combine cream cheese, Ranch dressing mix until well blended. Spread over crust. Top with broccoli, bell peppers, bacon bits and Parmesan cheese. Cut into squares.
Makes 32 appetizers.



Paula's Caramelized Onion Dip
Paula George
3 large sweet onions, peeled and cut into strips
2 Tbsp. olive oil
2 Tbsp. butter
1 tsp. kosher salt
1 tsp. fresh ground pepper
16 oz. sour cream
4 oz. softened cream cheese
1/2 cup mayonnaise
1 tsp. hot sauce
1 Tbsp. worcestershire sauce
2 Tbsp. horseradish
In large skillet, heat oil and butter over medium heat; add onions, salt and pepper. Cook over medium heat, stirring frequently until onions are caramelized(about 45 minutes) and golden brown. Set aside and cool. Mix remaining ingredients in large mixing bowl until smooth, add onions, beat with electric mixer for 1 minute to combine and chop the onions. Cover and chill 1 hour before serving.
Great served with tray of crudites, chips or crackers for dipping.


Paula's Smoked Salmon Spread
Paula George
1 lb. flaked smoked salmon (Alaskan Smoked Salmon, preferred)
1 lb. cream cheese, room temp
1/2 cup mayonnaise
1/2 cup sour cream
1/2 tsp. kosher salt
1 tsp. fresh ground pepper
1 Tbsp. dried dill
1 tsp. hot sauce
1 tsp. worcestershire
2 Tbsp. prepared horseradish (or more)
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
Mix all ingredients in a large mixing bowl until smooth. Cover and refrigerate 1 hour before serving. Delish, served with flatbread or "good" crackers to spread on.


I know KathyT has made this recipe numerous times and thought I would share it with others as she has always gotten rave reviews with it.
It is from "Some Like It South", a compilation of recipes from the Pensacola (my hometown)Jr. League.
Hope you enjoy!
Paula
Shrimp Dip
1 (3 oz) package cream cheese, softened
1 cup sour cream
2 tsp. lemon juice
1-5/8 oz. pkg. Italian dressing mix (like Good Seasons)
1-1/2 cups shrimp, cooked, peeled, deveined and chopped (I always cook mine with Old Bay seasoning.)
Blend well cream cheese, sour cream, lemon juice and dressing mix. Fold in shrimp. Chill at least 1 hour before serving. Serve with crackers or chips.
Yields: 4 servings
p.s. you might want to double or triple the recipe!!!


Bacon Stuffed Eggs
6 large eggs
4 slices bacon, cooked crisp and crumbled
1 (3-ounce) package cream cheese, softened
1/4 cup mayonnaise
2 teaspoons prepared horseradish
2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
Garnish: chopped chives or paprika, if desired
Preparation
Place eggs in a large saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add bacon and next 5 ingredients; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.



Tortilla Pinwheels10 large tortillas (I use the Spinach-Herb and Sundried Tomato)

48 oz. cream cheese, softened
6 green onions, chopped fine
3 packets Ranch dressing mix
1-1/2 cups finely chopped celery
1-1/2 cups finely chopped red bell peppers
1-1/2 cups drained sliced black olives

Combine cream cheese, green onions and Ranch dressing mix in food processor. Spread over tortillas.
Sprinkle with celery, red bell peppers and olives. Roll up jelly-roll style. Wrap in plastic
and refrigerate for several hours. Slice 1/2" thick slices and arrange on serving platter.

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