Our featured appitizer of the month
"Blue Cheese-Bacon Dip"
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Prep: 20 min., Bake: 15 min. This rich, creamy dip goes a long way.
It can be baked in individual cups or a 1-quart dish.
Yield: Makes 12 to 15 servings
Ingredients
- 7 bacon slices, chopped
- 2 garlic cloves, minced
- 2 (8-ounce) packages cream cheese, softened
- 1/3 cup half-and-half
- 4 ounces crumbled blue cheese
- 2 tablespoons chopped fresh chives
- 3 tablespoons chopped walnuts, toasted
- Grape clusters
- Flatbread or assorted crackers
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Preparation
Cook chopped bacon in a skillet over medium-high heat 10 minutes or until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and sauté 1 minute.
Beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, blue cheese, and chives. Spoon mixture evenly into 4 (1-cup) individual baking dishes.
Bake at 350° for 15 minutes or until golden and bubbly. Sprinkle evenly with chopped walnuts, and serve with grape clusters and flatbread or assorted crackers.
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Ingredients
- 1 (16 ounce) package wonton wrappers
- 1 pound sausage
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 1/2 cup chopped black olives, drained
- 1 cup Ranch-style salad dressing
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Directions
- Preheat oven to 350 degrees F (175 degrees C). Spray a miniature muffin pan with cooking spray.
- Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
- In a medium bowl, mix the sausage, Monterey Jack, Cheddar, black olives and Ranch-style dressing. Fill the baked wonton wrapper cups with the mixture.
- Bake the filled wonton wrappers 10 to 15 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.
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Ingredients
- 4 pounds crabmeat
- 1 egg
- 1 tablespoon lemon zest
- 1/8 teaspoon Old Bay Seasoning TM
- 2 tablespoons fresh basil, chopped
- 1 cup saltine crackers, crushed
- 1 cup mayonnaise
- 4 tablespoons vegetable oil
- 3 egg yolks
- 1/8 teaspoon Old Bay Seasoning TM
- 3 ounces fresh lime juice
- 2 tablespoons chopped fresh cilantro
- salt and pepper to taste
- 1 3/4 cups vegetable oil
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Directions
- In a large mixing bowl, combine crabmeat, 1 egg, lemon zest, Old Bay Seasoning, chopped basil, crushed crackers and mayonnaise. Mix thoroughly.
- Form 5 ounce patties out of the crab mixture (should make about 16 patties), and chill until cold before cooking.
- In a skillet, heat 4 tablespoons of oil over medium heat. Saute the crab cakes for 4 minutes on each side or until golden brown.
- For the sauce, in a blender place the egg yolks, Old Bay Seasoning, lime juice, cilantro, salt and pepper. Blend for 10 seconds. Keeping the blender running, slowly drizzle the oil into the blender. Blend until sauce is creamy.
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Sausage mushroom appitizer
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Ingredients
- 48 large fresh mushrooms
- 2 eggs, lightly beaten
- 1 pound bulk pork sausage, cooked and crumbled
- 1 cup shredded Swiss cheese
- 1/4 cup mayonnaise*
- 3 tablespoons butter or margarine, melted
- 2 tablespoons finely chopped onion
- 2 teaspoons spicy brown mustard or horseradish mustard
- 1 teaspoon garlic salt
- 1 teaspoon Cajun seasoning
- 1 teaspoon Worcestershire sauce
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Directions
- Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. Place in two greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 16-20 minutes or until heated through.
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Ingredients
- 1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
- 1 round or wedge of Brie cheese (do not remove rind)
- Raspberry Jam, or other sweet jam
- Brown sugar
- 1/4 cup of maple syrup
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Method
1 Preheat oven to 350 degrees F.
2 On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.
2 Spread jam on brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and place a handful of brown sugar on top.
3 Bake at 350º for 25-30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.
Serve with crackers and apple slices.
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