Donna's Recipes
Appetizers

WATER CHESTNUTS WRAPPED IN BACON

Drain and marinate chestnuts in french dressing overnight or 8 hours. Wrap each with 1/3 (1/2 if chestnuts are very large). Secure with toothpick. (You can store at this point in the refrigerator 1 to 2 days until it's time to cook them. Broil until bacon is crispy. (you can also cook them in the microwave)

FIESTA CRAB ROLLS
Yield: 150 Appetizers
Contributor: Lori

Drain crab meat and set aside. Soften cream cheese and mix with black olives, chilies, and green onions. Gently fold in crab meat. Spread crab mixture over entire surface of each tortilla with thin coating 1/8" thick. Roll tortillas jelly-roll fashion and wrap tightly in plastic wrap. Refrigerate 4 hours, overnight, or may be frozen. When ready to serve, cut each tortilla into 1/2-inch slices. Arrange on serving tray with salsa; garnish with lime wedges and jalapeno slices.

STRAWBERRIES AND CREAM
from Cooking Light
Contributor: Cheryl

Mix sour cream and brown sugar, dip strawberries in!

ARTICHOKE SPINACH DIP
Contributor: Cyndi

Defrost spinach. Squeeze out as much liquid as possible. Melt butter over medium heat. Sauté garlic and onion. Remove from heat and add cheeses. Return to heat and stir constantly until mixed well. Remove from heat and add artichokes and spinach. Stir well. Put into a greased 8x8 pan. Bake for 40 minutes in a 325 oven, stirring every 10 minutes.

CHILI & CHEESE APPETIZER TART
Contributor: Leah

Allow both crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 450°. Unfold one crust onto ungreased cookie sheet; remove plastic sheets and press out fold lines. Sprinkle cheeses over crust to within ½-inch of edge; sprinkle with green chilies. Unfold remaining crust; remove plastic sheets and press out fold lines. Place over chilies. Seal edges with fork; generously prick top crust with fork. Sprinkle with chili powder.. Bake at 450° for 10 to 15 minutes or until golden brown.. Let stand 5 minutes.. Cut into wedges; serve with salsa.

SPINACH-BACON DEVILED EGGS
Contributor: Becky

  1. Cut the eggs in half lengthwise.
  2. Scoop out yolks into a small mixing bowl and mash with a fork.
  3. Add remaining ingredients and mix well.
  4. Spoon yolk mixture into egg white halves.
  5. Chill until ready to serve.

PICKLE THINGS
Contributor: Name Unknown

Take a slice ham lunchmeat,(not the thin stuff). Spread cream cheese on the ham. Place a banquet size pickle and roll the pickle in it. Slice the roll ups and place on plater for a appitizer.

CREAM CHEESE CRAB MEAT APPETIZER
Contributor: Donna Hansen

Drain crab meat (make sure all moisture is out! Mix cream cheese, mayo, garlic powder, and onions. Spread cheese mixture on 8" serving plate. Pour cocktail sauce over cheese mixture. Place drained crab meat over chili sauce. Serve with Keebler Town House crackers.

WON-TON APPETIZERS
Contributor: Kris Black

Heat oven to 350. Cook & crumble sausage; drain. Stir in cheese, dressing, olives, and peppers. Spray muffin tin with cooking spray; press one won-ton wrap into each cup. Brush with oil; bake 5 minutes or until golden. Remove from tins to baking sheet; fill each with sausage mixture. Bake 5 minutes or until bubbly. Serve immediately. (Bacon may be substituted for sausage)

DEVILED EGGS
Contributor: Mary

Tastes great and sure beats relish!!

PORK AND SAUERKRAUT COCKTAIL NIBBLES
Contributor: Dawn Cooper

Prep: 20 minutes Cook: 20 minutes Makes: about 40 meatballs
(For best results, use fresh packaged or bottled sauerkraut from the refrigerated deli section, and avoid canned varieties.)
Preheat oven to 375 degrees. In a medium bowl, mix cracker crumbs, 2 eggs, mustard, caraway seeks, salt, and pepper until well blended. Add sauerkraut and pork and knead in bowl with hands until mixed. Using about 1 tablespoon for each, form into meatballs.
In a medium bowl, beat remaining 2 eggs until foamy. Place fresh bread crumbs on a plate. One at a time, dip meatballs in eggs, then roll in bread crumbs to coat. Place on a lightly greased baking sheet. Drizzle melted butter over meatballs. Bake, turning once, until golden brown, about 20 minutes. Serve warm with toothpicks.

OLIVES AND ONIONS
Contributor: Dawn

Place olives and onions in 1-1/2 -quart bowl. Shake remaining ingredients in tightly covered container. Pour over olives and onions. Refrigerate, stirring occasionally, at least 2 hours. Drain before serving. Serve with wooden toothpicks. 15 servings; 40 calories per serving.

STUFFED CELERY STICKS
Contributor: Dawn

Cut celery into 3" pieces (make sure celery is completely dry). Mix remaining ingredients; spread about 1 tablespoon in each piece of celery. cover and refrigerate 1 hour. About 14 appetizers; 65 calories each.

DIPPING SAUCES
Contributor: Dawn

These sauces can be used for dipping meatballs, etc.
Mustard Sauce
Mix all ingredients until smooth.

Teriyaki Sauce

Mix all ingredients and pass with appetizers.

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