Appetizers 1/24/10

Spinach Roll-Ups by Sandra Lyon
Makes about 18

9 oz frozen chopped spinach* (thawed and squeezed dry)
3 oz cream cheese, softened
1/4 c grated Parmesan cheese
1.4 oz dried vegetable soup mix
8 oz refrigerated crescent roll dough

1. Combine spinach, cream cheese, Parmesan, and soup mix in a medium bowl; mix well. Let stand 15 minutes.
2. Preheat over to 400 degrees. Lightly coat a baking sheet with cooking spray. Unroll dough and press perforations to seal. Spoon and spread filling evenly over dough within 1/2 inch of the edges.
3. Roll up dough, starting with one long side. Pinch seam to seal. Cut into 1/2-inch slices. Place on baking sheet.
4. Bake until golden, about 15 minutes. Remove from baking sheet; place on wire rack. Serve warm.
*Can be made with chopped broccoli

Simply Delicious Appetizers by Megan Dunlap
Makes about 20

8 oz Fresh and Easy Ciliegin Fresh Mozzarella
1 bag of garlic chips
3/4 Roma tomatoes
Light olive oil

Cut tomatoes into thin slices. Drain water from container of mozzarella. Place garlic chips on platter. Pour 1/2-1 tsp of olive oil onto each chip (to your preference). Place one piece of mozzarella onto each chip and top with a slice of tomato.

Cheesy Sausage and Salsa Dip by Beth Matthews
32 ox Velveeta Cheese, cubed
1 lb ground sausage
16 oz jar of salsa (to your preference)
Tortilla chips

Brown sausage and drain. Add sausage, Velveeta cubes, and salsa to crock pot and turn on low to medium heat. Stir occasionally until melted. Serve while hot with the tortilla chips.

Baked Poppers by Amy Peterson and Rachel Lytle
1/2 lb sausage (Preferably Chorizo or Italian)
1 big tub of cream cheese
1 c Parmesan cheese

Brown sausage and combine with cream cheese (Don't drain the grease). Add in parmesan cheese. Core and halve jalapenos.
Preheat oven to 375 degrees and cook 20-30 minutes.
Good on the grill as well, or try mushrooms instead

Roll-ups by Joy Vrlec
Slice of bread
Honey ham
Cheese singles
Cooked bacon
Flour "glue" mixture (2 tsp flour + 1 tsp water)
Eggs (beaten)
Butter

Remove crusts from the bread and flatten with a rolling pin.
Place ham, bacon, and cheese on top.
Brush the flour mixture about half an inch from the edge of the bread.
Roll the bread.
Dip in egg and fry in butter until brown.
Slice into bite size pieces.

Hot Spinach-Artichoke Dip by Kim Kelley
1 Tbsp light butter
1 cup onion, finely chopped
2 medium garlic cloves, minced
10 oz chopped frozen spinach, thawed, drained, and squeezed dry
8 oz canned water chestnuts, drained and coursely chopped
14 oz canned artichoke hearts, without oil, drained and coursely chopped
8 oz low-fat cream cheese, softened
8 oz reduced-fat sour cream
1 cup, low-fat shredded cheddar cheese, divided
1 tsp hot pepper sauce
1/2 tsp salt
1/2 tsp black pepper
Cooking spray

Preheat oven to 350 degrees
Melt butter in a large skilled over medium heat. Add onion and garlic; saute for 5 minutes or until tender. Add spinach, water chestnuts, and artichokes; saute 2 minutes. Add cream cheese, sour cream, 1/2 c of cheese, hot sauce, salt and pepper and mix well.
Spoon into a baking dish coated with cooking spray. Top with remaining cheese. Bake for 18-20 minutes until bubbly.

Sausage and Cheese Biscuits by Anna Carmelo
1 lb sausage
2 c Bisquick mix
1/4 c water
2 c grated cheddar cheese

Mix and form into small balls
Bake on greased sheet for 25 minutes at 350 degrees.

Buffalo Chicken Dip by Bonnie Wrana
2 cooked chicken breasts
1 c ranch dressing
1 c Frank's Red Hot Sauce
1 block of cream cheese, softened
8 oz shredded sharp cheddar

Shred chicken breast. Combine all ingredients in a casserole dish. Reserve some cheese to sprinkle on top. Bake at 350 degrees for 30 minutes. Serve with tortilla chips or crackers.

Barbecue beef cups by Kathy Kelley
3/4 lb lean ground beef
1/2 c barbecue sauce
1 tbsp dried minced onion
12 oz package refrigerated biscuit dough
1/3 c shredded Cheddar cheese

Preheat oven to 350 degrees. Grease the cups of a muffin pan.
In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbecue sauce and dried onion. Simmer for a few minutes over low heat.
Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup.
Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.