50+ Appetizer Recipes with ingredients and procedure Part.2

Pesto Cheesecake


This can be used as an appetizer, served with crackers.

Ingredients

  • 1 package fresh basil, about 1/2 cup
  • 1/3 cup pine nuts
  • 2 cloves garlic
  • 1/3 cup olive oil
  • 1/2 cup Parmesan cheese, grated
  • 1 tablespoon butter
  • 1/4 cup dry bread crumbs
  • 2 tablespoons Parmesan cheese, grated
  • 16 ounces cream cheese
  • 1 cup ricotta cheese
  • 1/2 cup Parmesan cheese, grated
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne
  • 3 large eggs
  • 1/4 cup pine nuts

Procedure

Finely chop the first three ingredients in a food processor. With the motor still running, pour olive oil slows down the feed tube; process until well incorporated. Add 1/2 cup grated Parmesan cheese and blend well. (If desired use 1/2 cup commercial pesto sauce.)

Preheat oven to 325 degrees F. Rub butter over bottom and sides of 9-inch springform pan. Mix breadcrumbs with 2 tablespoons Parmesan cheese and coat the pan with the crumb mixture.

Using an electric mixer, beat cream cheese, ricotta cheese, Parmesan cheese, salt, and cayenne in a large bowl until light. Add eggs one at a time, beating well after each addition. Transfer half of mixture to medium bowl. Mix pesto mixture into remaining half. Pour pesto mixture into prepared pan; smooth top. Carefully spoon plain mixture over; gently smooth top. Sprinkle with 1/4 cup pine nuts and bake until the center no longer moves when the pan is shaken for about 45 minutes. Transfer to a rack and cool completely. Cover tightly with plastic wrap and refrigerate overnight.

Thank's For Reading pesto cheesecake Easy Recipes cheese pumpkins

Cheese Pumpkins

Source: Betty Crocker - used with permission

Ingredients

Halloween or Thanksgiving guests will enjoy clever edible pumpkins, whether served as an appetizer or used as a garnish. What a treat!

  • 8 tablespoons smoked Cheddar cold pack cheese food (from 8 ounces container), well chilled
  • 2 teaspoons finely chopped peanuts
  • 4 butter-flavored pretzel spindles or sticks, broken in half
  • 16 tiny pieces of fresh parsley leaves

Procedure

Line small serving plate with waxed paper. Roll each level tablespoon cold pack cheese food into a ball; place on wax paper-lined serving plate. Refrigerate 10 to 15 minutes for easier handling. At end of a toothpick, draw ridges around balls to resemble pumpkins. Dip bottoms of cheese balls in chopped peanuts.

Just before serving, insert pretzel halves into cheese balls for pumpkin stems. Decorate with parsley for leaves. Store in refrigerator.

Thank's For Reading cheese pumpkins Easy Recipes crabmeat calzones

Crabmeat Calzones

Ingredients

  • 1 package hot roll mix
  • 1 1/4 cups hot water
  • 2 tablespoons vegetable oil
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, grated
  • 8 ounces cream cheese, softened
  • 1/2 pound crabmeat
  • 4 green onions, chopped
  • 1 clove garlic, minced fine
  • 1 small can olives, chopped
  • 1 tablespoon fresh parsley or 1 teaspoon dried, chopped

Procedure

In a large bowl, combine hot roll mix (flour mixture and yeast). Moisten with water and oil. Turn out dough onto a lightly floured surface. With greased hands, shape dough into a ball and knead until no longer sticky (about 3 minutes). Divide into 10 equal parts. Cover loosely with plastic wrap and towel. Meanwhile, combine the remaining ingredients in a medium bowl, mixing well.

Roll out each ball of dough into an 8-inch circle on a lightly floured surface. Spoon 1/3 cup filling over half of the dough, coming within 1-inch of edge. Brush edge with water. Fold dough in half overfilling. Press edges to seal, fluting sealed edge decoratively. Place on a greased cookie sheet, then brushes with oil. Bake at 400 degrees F until brown (about 25 to 30 minutes). Variation: Make into an appetizer by folding filo dough wrapped around 1 tablespoon filling.

Thank's For Reading crabmeat calzones Easy Recipes creamy green onion spread

Creamy Green Onion Spread

This spread is very yummy and very delicious with a great flavor. This is another appetizer which I made for the wedding. The addition of dry ranch dressing just brings out the flavor of this spread. You can serve it with crackers or any bread of your choice. I always serve it with toasted crusty French baguette slices.

Ingredients

  • 8 ounces softened cream cheese
  • 2 tablespoons milk
  • 2 stalks scallions/green onion with tops finely chopped
  • Hidden Valley Ranch dry dressing to your taste
  • Crusty French baguette bread sliced and toasted

Procedure

Cut your bread into diagonal slices and toast under the broiler on both sides until lightly browned. Set aside. Combine in a bowl the cream cheese and milk and beat on medium speed until smooth and creamy, add the scallions/green onions and the amount of ranch dry dressing until you achieve the taste you want. Cover and refrigerate for approximately 2 hours to blend in flavors.

Spread on the toasted slices and arrange on a platter. Refrigerate until ready to serve. Crackers or bread of your choice can be used, but I prefer the toasted French bread which compliments the spread.

Thank's For Reading creamy green onion spread Easy Recipes

Smoked Wild Duck

Ingredients

  • Wild ducks (allow 1 duck per person for hearty eaters)
  • Salt
  • Pepper
  • Butter
  • Red wine
  • Apples
  • Onions

Procedure

Soak ducks in milk for 4 to 5 hours. Take ducks out of milk. Salt and pepper inside and out. Cut up apples and onions; stuff ducks with unpeeled apples and onions. Use a pit that cooks with smoke only. Put ducks on the pit and cook slowly with smoke from a fire until ducks are tender. Add hickory chips to fire for flavor. Make a marinating sauce of melted butter, red wine, salt, and pepper. baste ducks often while cooking. Cooking time should take 2 to 4 hours depending on the size of ducks and the temperature of the fire.

NOTE: Duck may be sliced and served cold as an appetizer. It can also be ground and used for making a meat dip. Thank's For Reading smoked wild duck Easy Recipes Pork Kabobs with Cucumber Yogurt Sauce

Pork Kabobs with Cucumber Yogurt Sauce (T&T)

This recipe was sent to me by my sister who thought I would be interested in using for my catering. I have used it as an appetizer with wonderful results and great comments. I have made these on a portable grill when catering. I now make them on my George Foreman's grilling machine and they take no time at all and taste just super.

Make sure you use pork that has some fat in it. Boneless country-style ribs work very well in this, but any well-marbled cut of pork will work fine. If the pork is too lean it will dry out on the grill.

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup chopped onion
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried marjoram
  • 1/8 teaspoon pepper
  • 2 pounds boneless pork, cut into 1-inch cube

Cucumber Yogurt Sauce

  • 1 (8 ounces) carton plain yogurt
  • 1/2 cup chopped cucumber
  • 1 tablespoon chopped onion
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon lemon juice
  • 1/8 teaspoon garlic salt
  • Pita bread, optional

Procedure

In a resealable plastic bag or shallow non-reactive container, combine oil, onion, lemon juice, parsley, garlic, salt, marjoram, and pepper, add pork cubes and toss to coat. Seal or cover and refrigerate overnight. Combine sauce ingredients, cover, and refrigerate for several hours.

Drain pork and discard marinade, When ready to cook on the grill. Thread pork on skewers, leaving a space between each. Grill uncovered, over medium coals for 8 to 10 minutes or until meat is done, turning frequently. Serve with dipping sauce if using as an appetizer or in pita bread with sauce drizzled over.

Thank's For Reading Pork Kabobs with Cucumber Yogurt Sauce Easy Recipes smoked cheddar cheese

Smoked Cheddar Cheese

Ingredients

  • Brick of Cheddar cheese (preferably "Old Fort" or aged Cheddar)
  • Place cheese on the rack.

Procedure

Use a mild smoke flavor such as maple or fruit woods. Or try hickory flavor briquettes, which will give a very distinct flavor. Open the damper wide and make sure you do not go over 100 degrees F or else you will melt the cheese. Smoke for 1 to 2 hours. If the temperature rises to a point where the cheese starts to melt, stop smoking, cool the cheese and the smoker completely, and restart the process. Cheese is now ready as an appetizer with your favorite wine or with apple pie and ice cream.

Thank's For Reading smoked cheddar cheese Easy Recipes gazpacho shrimp salad

Gazpacho Shrimp Salad

Ingredients

  • 1 (16 ounces) container fresh salsa (or homemade), divided
  • 1/2 cup peeled and diced cucumber
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon lime juice
  • 1 1/4 pounds cooked shrimp, tails removed
  • Shredded romaine lettuce
  • Diced avocado
  • Broken corn tortilla chips

Procedure

Pure half of the salsa in a blender. Transfer to a serving bowl and stir in remaining salsa, cucumber, cilantro, and lime juice. Rinse shrimp, pat dry and fold in gently. Place lettuce on chilled plates. Top with prawn mixture and garnish with avocado and chips. Makes 4 salad or 8 appetizer servings.

Nutrition Per Serving: (based on 4): 220 calories, 28 g protein, 3 g total fat (0 g sat.), 17 g carbohydrate, 0 g fiber, 4 g sugar, 0 mg cholesterol, 440 mg sodium, 5 points

Thank's For Reading gazpacho shrimp salad Easy Recipes fiery grilled asparagus

Fiery Grilled Asparagus

Ingredients

  • 1 1/2 pounds fresh asparagus
  • 3 tablespoons hot chili sesame oil
  • 3 tablespoons rice vinegar
  • 1 1/2 teaspoons granulated sugar
  • Salt and pepper to taste
  • 1 1/2 teaspoons toasted sesame seeds

Procedure

Rinse asparagus and trim off the bottom of stalks. Place on grill over high heat and cook, turning frequently, until crisp-tender and lightly charred. Remove from grill and place in a large bowl.

In a small bowl, whisk together oil, vinegar, and sugar. Pour over asparagus and toss well to coat with mixture. Season with salt and pepper. Place on a platter and sprinkle with sesame seeds. Serve at room temperature or chilled as an appetizer or side dish. Makes 8 servings.

Nutrition Per Serving: 72 calories, 3 g protein, 4 g carbohydrate, 6 g fat, 1 g fiber, 0 mg cholesterol, 75 mg sodium

Thank's For Reading fiery grilled asparagus Easy Recipes chicken satay appetizers

Chicken Satay Appetizers

Ingredients

  • 1 pound skinless boneless chicken breasts, cut into 24 cubes*
  • 3 tablespoons soy sauce, divided
  • 1/4 cup peanut butter
  • 2 tablespoons honey
  • 1 tablespoon Oriental sesame oil
  • 1 (12 ounces) bottle chili sauce
  • 3 tablespoons chopped fresh parsley
  • 1 medium red, green, or yellow bell pepper, cut into 24 (1-inch) squares

Procedure

Marinate chicken in 2 tablespoons soy sauce for 15 minutes.

Meanwhile, for sauce, thoroughly combine the remaining soy sauce, peanut butter, honey and oil; stir in chili sauce and parsley and set aside.

Thread a piece of chicken and bell pepper square onto small bamboo skewers that have been soaked in water. Broil 4 inches from heat source for 6 minutes, turning once. Serve with sauce. 1 pound boneless pork loin may be substituted. Slice 1/2 inch thick; cut slices into 1/4-inch strips.

Thank's For Reading chicken satay appetizers Easy Recipes

Buttery Blue Cheese Spread with Walnuts

Source: Southern Living online

Ingredients

  • 24 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 4 ounces crumbled blue cheese
  • 1/2 cup diced walnuts, toasted
  • 1/2 cup chopped fresh chives
  • 1/4 cup cream sherry (optional)
  • 1 (16 ounces) round bread loaf

Procedure

Garnishes: toasted diced walnuts, chopped fresh chives, rosemary sprigs

Stir together the first 5 ingredients and, if desired, sherry in a large bowl; cover and chill mixture for 8 hours. Let stand at room temperature to soften, or freeze spread up to 1 month, and thaw in the refrigerator for 8 hours.

Hollow out bread loaf, leaving a 1-inch-thick shell; reserve inside of loaf for other uses. Spoon softened cheese spread into the shell. Garnish, if desired. Serve with sliced apples and pears or with toasted French baguette slices. Makes about 5 cups (24 appetizer servings).

Thank's For Reading Buttery Blue Cheese Spread with Walnuts Easy Recipes Chinese sausage bits

Chinese Sausage Bits

Ingredients

  • 1 pound bulk pork sausage
  • 1 slightly beaten egg
  • 1/2 cup bread cubes
  • 4 tablespoons butter
  • 3/4 cup chili sauce
  • 1/4 teaspoon garlic salt
  • 1/4 cup brown sugar
  • 2 tablespoons vinegar
  • 2 tablespoons soy sauce

Procedure

In a bowl, combine sausage, egg, and bread cubes. Use a teaspoon to form small balls. Melt butter in a frying pan. Cook balls evenly until brown; drain on paper towels. In a saucepan, mix the remaining ingredients. Cook slowly for 20 minutes, stirring occasionally. Place balls in a chafing dish; cover with sauce. Serve with wooden picks. Yields 20 to 25 appetizers.

Thank's For Reading Chinese sausage bits Easy Recipes

Chinese-Style Wings

Source: Cookin' Dad - Member poster

I finally got this recipe down! As some of you may know, I didn't get it on the first try (sob, wrong ratios, and lots of leftovers); it proved to be elusive like that Chinese Lemon Chicken recipe I posted a couple of months ago (took four times - lol). The ingredients in this recipe are simple and the wings are delicious (even my daughter, who never eats flappers (the bony part of the wing, asked for seconds). If you don't include them in the main meal, they would probably make tasty party appetizers. Hope you enjoy 'em.

P.S. Next, I'm going to try a Chinese fried wing recipe. Another elderly Chinese lady gave me a recipe orally, but with no ratios. I'll see if there are lots of leftovers when I make them (LOL).

Ingredients

  • 30 wings (flappers only)
  • 2 tablespoons cooking oil
  • 1 tablespoon FINELY minced ginger
  • 1 tablespoon FINELY minced garlic
  • 1/4 cup minced green onions
  • 1/8 teaspoon red pepper flakes
  • 2/3 cup rice wine
  • 1 cup soy sauce
  • 3 tablespoons brown sugar *

Procedure

*Mix this with SOY SAUCE until partially dissolved. Heat wok and add oil. When oil is hot, add garlic, ginger, green onions, and red pepper flakes. Fry for about 15-20 seconds, stirring and being careful to not burn the garlic.

Next, add wings and cook for few minutes until light brown. Also, it is important during this part of the cooking cycle to make sure wings get coated with garlic, ginger, red pepper flakes, and green onion. Next, pour rice wine over wings and stir them for 1-2 minutes before adding the brown sugar/soy sauce mixture. Stir for about 1 minute to ensure wings are evenly coated.

Turn down fire a little, cover the wok and simmer wings for about 20 minutes, removing the lid and stirring every three minutes or so. It is VERY IMPORTANT to make sure that when you stir, the wings on the bottom of the wok are stirred to the top so that the sauce flavor will be evenly distributed.

At the end of the 20 minutes simmering cycle, remove the lid from the wok and turn up the heat a little bit. Stir wings every minute or so. Cook wings until they have a glazed appearance (about 5 to 10 minutes). Serve with white rice.

NOTE: Any extra sauce leftover in a wok can be spooned over rice. You could also probably make whole chicken wings (use about 12-13 and lengthen simmering time maybe 10-15 minutes to allow flavors to penetrate the meaty part of the wing).

Thank's For Reading Chinese style wings Easy Recipes

Party Ham Spread Dip

This is a very festive appetizer.

Ingredients

  • 2 rounded tablespoons dry mustard
  • 3/4 cup granulated sugar
  • 2 egg yolks, slightly beaten
  • 2 rounded tablespoons flour
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1/2 cup vinegar

Procedure

Combine all ingredients except the vinegar in a saucepan. Cook over low heat until slightly heated. Add vinegar and cook until thickened. Remove from heat, cool, and put into a container. Prepare and chill 2 to 3 days before using.

To serve, use a whole pineapple. Leaving top intact, cut a square section out of the side, scoop out pineapple from inside, leaving a pineapple-shaped bowl. Place cold dip into the center of the pineapple bowl. Place bowl on platter, place cubed pieces of baked ham with wooden picks around the outside. Garnish with fresh parsley, pineapple chunks, and maraschino cherries.

Thank's For Reading party ham spread dip Easy Recipes

Fisherman's Wharf Crab Dip on Sourdoughs

Source: San Francisco French Bread Company

Green onions, Parmesan cheese, and crab. What a combination!

Ingredients

  • 2 (8 ounces) Parisian sourdough Luigis
  • 1/2 cup mayonnaise
  • 2 green onions
  • 1/2 cup grated Parmesan cheese
  • 1 (6 ounces) can crab meat

Procedure

Chop green onions approximately 1/8-inch thick. Mix all ingredients to spreading consistency. Serve chilled in a hollowed-out Luigi (8 ounces round) with a sliced Parisian Luigi as the appetizer. May be served hot or cold. To serve hot, put crab dip on the sliced Luigi pieces and broil to a golden brown.

Thank's For Reading fisherman's wharf crab dip on sourdough Easy Recipes

Cranberry Meatballs

Ingredients

Meatballs

  • 1 pound lean ground hamburger
  • 1/2 pound ground beef
  • 2 to 3 cloves garlic finely minced or put through a press
  • 1/2 cup quick oatmeal
  • Pepper, to taste

Mix all ingredients well, and shape into small meatballs. Brown the meatballs in a frying pan and drain off the fat as it accumulates. Place meatballs in a roasting pan then set aside.

Sauce

  • 1 bottle chili sauce
  • 1 (14 ounces) can jellied cranberry sauce

Procedure

Mix chili sauce and cranberry sauce together in a pot, mix together over low heat until melted and pour over meatballs. Bake at 350 degrees F for 1/2 hour. Serve alone as an appetizer or with rice as a meal.

Thank's For Reading cranberry meatballs Easy Recipes Deviled Puffs

Deviled Puffs

Ingredients

  • 1 cup water
  • 1/2 cup butter
  • 1 cup flour
  • 4 eggs
  • 3 (4 1/2 ounce) cans deviled ham
  • 1 tablespoon horseradish
  • 3/4 teaspoon pepper
  • 3/4 teaspoon onion salt
  • 1/3 cup dairy sour cream

Procedure

Preheat oven to 400 degrees F. In a saucepan, heat water and butter to a rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until smooth and glossy.

Drop dough by slightly rounded teaspoonsful onto an ungreased baking sheet. Bake about 25 minutes or until puffed, golden brown, and dry. Remove puffs to wire rack; cool away from draft. Mix deviled ham, horseradish, pepper, onion salt, and sour cream. Chill.

Cut off tops of puffs. Remove filaments of soft dough. Fill each puff with a slightly rounded teaspoonful of ham mixture. Makes 6 dozen appetizers.

Thank's For Reading Deviled Puffs Easy Recipes

Bubba Gump's Coconut Fried Shrimp

Ingredients

  • 1/2 pound unpeeled medium-size fresh shrimp
  • 3/4 cup pancake mix
  • 3/4 cup beer Vegetable oil
  • 1/4 cup all-purpose flour
  • 1 cup flaked coconut

Procedure

Peel shrimp, leaving tails intact; devein, if desired. Combine pancake mix and beer in a small bowl; stir until smooth. Pour oil to a depth of 2 inches into a Dutch oven; heat to 350 degrees F.

Dredge shrimp in flour; shake off excess. Dip shrimp into batter; dredge in coconut. Fry, a few at a time, 45 seconds on each side or until golden. Drain on paper towels. Yields 4 appetizer servings.

Thank's For Reading bubba gump's coconut fried shrimp Easy Recipe

South of the Border Fondue

Ingredients

  • 1 (10 ounces) can green chile enchilada sauce
  • 3 cups (12 ounces) shredded Muenster cheese
  • 1/4 teaspoon chili powder
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water

Procedure

Heat enchilada sauce. Add cheese a little at a time until it melts, stir in chili powder. Combine cornstarch and water, then add to sauce. Cook and stir until thickened and bubbly. Pour into fondue pot.

Serve with French bread cubes, ham, and shrimp for dipping or taco chips for appetizer dipping.

Thank's For Reading south of the border fondue Easy Recipes

Garden Foo Yung

Yields 18 appetizers.

Ingredients

  • 4 egg whites
  • 1 cup finely chopped mushrooms
  • 1/2 cup bean sprouts, chopped
  • 1/2 cup diced snow peas
  • 1/3 cup shredded carrot
  • 1 scallion, thinly sliced
  • 1/2 teaspoon minced fresh ginger
  • 1/4 teaspoon ground black pepper

Procedure

In a medium bowl, beat the egg whites with a fork until frothy. Add the mushrooms, sprouts, peas, carrots, scallions, ginger, and pepper.

Coat a nonstick frying pan with nonstick spray and warm over medium heat. Drop small rounded tablespoons of the apple mixture into the pan and cook until browned underneath. Flip and cook just until set.

Thank's For Reading Garden Foo Yung Easy Recipes

Fried Shrimp Cocktail

Yields 40 appetizers.

Ingredients

  • 1/2 pound cooked shrimp, diced
  • 6 ounces cream cheese, softened
  • 3 tablespoons cocktail sauce
  • 40 wonton wrappers Water
  • Vegetable oil for frying

Procedure

Beat the shrimp, cream cheese, and cocktail sauce with a wooden spoon until smooth. Drop by tablespoons onto wonton wrappers. Fold envelope style, sealing with water.

Heat 2 inches of oil in a saucepan to 375 degrees F; deep-fry wontons 10 to 15 seconds. Drain on paper towels.

Thank's For Reading Fried Shrimp Cocktail Easy Recipes

Santa Fe Chile Pepper Pasta

Yield: 4 servings

Ingredients

  • 12 ounces chile pepper-flavored fettuccine or penne rigate
  • 1/4 cup extra virgin olive oil
  • 12 ounces chicken breast; julienned
  • 1 cup yellow bell pepper, julienned
  • 1 cup leeks, sliced
  • 1 cup jicama, julienned
  • 1 teaspoon garlic, minced
  • 1/3 cup fresh cilantro, chopped
  • 1 teaspoon oregano
  • 3/4 cup chicken broth
  • 1/3 cup Romano cheese, grated Salt, to taste

Cook pasta according to package directions.

Meanwhile, heat olive oil, chicken, and pepper in a large skillet for 4 minutes. Add bell peppers, jicama, garlic, and spices and cook for additional 5 minutes. Add chicken broth and simmer for 3 minutes. Mix with the hot, drained pasta, sprinkle with cheese, and serve. Makes 3 dinner or 6 appetizer portions.

Thank's For Reading Santa Fe chile pepper pasta Easy Recipes

Greek Spinach Puff

Ingredients

  • 1 package refrigerated crescent dinner rolls
  • 2 (5.3 ounce) packages goat cheese with garlic and basil
  • 2 cups loosely packed fresh spinach leaves, chopped
  • 1 egg mixed with 1 to 2 tablespoons water

Procedure

Unroll dough and separate into 8 triangles. Place each piece of dough on a baking sheet with points extended to the edge of the baking sheet, overlapping large edges and sealing base. In a small mixing bowl, combine cheese and stir in spinach. Shape into ball and place in the center of rolls. Pull the pointed end of each dough strip to the center of the cheese ball, overlapping edges to seal. Brush with egg wash and bake at 375 degrees F for 12 to15 minutes or until golden brown. Serve with crackers. Yield: 8 appetizer servings

Thank's For Reading Greek Spinach Puff Easy Recipes

Hot Pepper Jelly Muffins

Source: Betty Crocker Holiday Appetizers

Ingredients

  • 1 package Betty Crocker cornbread and muffin mix
  • 1/3 cup milk
  • 2 tablespoons margarine or butter, melted
  • 1 egg
  • 2 tablespoons canned chopped green chiles
  • 3 tablespoons (or more as needed) red hot pepper or green jalapeno jelly

Procedure

Preheat oven to 400 degrees F. Place mini-muffin paper baking cups into each of 15 small muffin cups (1 3/4 x 1 inch). Prepare muffin mix as directed on package, using milk, margarine, and egg. Stir chiles into the batter. Divide batter evenly among muffin cups. Top each with 1/4 teaspoon jelly; press jelly lightly into batter.

Bake for 12 to 14 minutes or until golden brown. Remove immediately from pan. Top each muffin with additional 1/4 teaspoon jelly. Serve warm.

Thank's For Reading Hot Pepper Jelly Muffins Easy Recipes.

Party Ham Spread Dip

This is a very festive appetizer.

Ingredients

  • 2 rounded tablespoons dry mustard
  • 3/4 cup granulated sugar
  • 2 egg yolks, slightly beaten
  • 2 rounded tablespoons flour
  • 1/8 teaspoon salt
  • 1 cup milk
  • 1/2 cup vinegar

Procedure

Combine all ingredients except the vinegar in a saucepan. Cook over low heat until slightly heated. Add vinegar and cook until thickened. Remove from heat, cool, and put into a container. Prepare and chill 2 to 3 days before using.

To serve, use a whole pineapple. Leaving top intact, cut a square section out of the side, scoop out pineapple from inside, leaving a pineapple-shaped bowl. Place cold dip into the center of the pineapple bowl. Place bowl on platter, place cubed pieces of baked ham with wooden picks around the outside. Garnish with fresh parsley, pineapple chunks, and maraschino cherries.

Thank's For Reading party ham spread dip Easy Recipes

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