I need some easy recipes for some hot appertizers.?!


Question: Crock Pot Little Smokies
INGREDIENTS:
2 packages Cocktail wieners, little smokies
1 bottle (12 ounces) chili sauce
1 cup grape jelly
PREPARATION:
Combine cocktail wieners or little smokies in Crockpot with chili sauce and grape jelly; cover and cook on LOW for 6 to 8 hours.


Cranberry Cocktail Meatballs
INGREDIENTS:
2 pounds ground beef
1 cup cornflake crumbs
2 eggs
1/2 cup chopped, fresh parsley
1/3 cup ketchup
3 tablespoons minced onions
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
.
Sauce:
16 ounces can, jellied or whole cranberry sauce
12 ounces chili sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
PREPARATION:
In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2" to 3/4" in diameter.
Place in a casserole or baking pan. Heat oven to 300°. Meanwhile in a saucepan, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to slow cooker and keep on low for serving.


Bacon & Cheese Dip
INGREDIENTS:
16 slices bacon (about 12 ounces), diced, fried and well drained
16 ounces cream cheese, cubed, room temperature
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce
PREPARATION:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve.
Serve with cubed or sliced French bread or other dippers.


Spicy Chicken Wings in Bar B Q Sauce
INGREDIENTS:
3 pounds chicken wings (16 wings)
salt and pepper to taste
1 1/2 cups any variety barbecue sauce
1/4 cup honey
2 teaspoons prepared mustard or spicy mustard
2 teaspoons Worcestershire sauce
Tabasco to taste, optional
PREPARATION:
Rinse chicken wings; pat dry. Cut off and discard wing tips then cut each wing at the joint to make two sections. Sprinkle wing pieces with salt and pepper; place wings on an lightly oiled broiler pan.
Broil about 4 inches from the heat for 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to crockpot.
In a bowl, combine barbecue sauce, honey, spicy mustard, Worcestershire sauce, and Tabasco. Pour sauce over chicken wings. Cover and cook on LOW for 4 to 5 hours or on High 2 to 2 1/2 hours. Serve directly from slow cooker, keeping temperature on LOW. Makes about 30 chicken wings.


Hamburger Dip
INGREDIENTS:
2 pounds lean ground beef
1 cup chopped onion
1 jalapeno pepper, seeded and minced, optional
2 cloves garlic, crushed and minced
1 can (4 ounces) mild chile peppers, chopped
1/2 teaspoon salt, or to taste
2 cans (8-ounces each) tomato sauce
1/2 cup ketchup
1 teaspoon oregano
16 ounces cream cheese, softened and cut in cubes
1/2 cup grated Parmesan cheese
1 1/2 teaspoons chili powder, mild to medium heat
PREPARATION:
In skillet, brown ground beef with onion, and jalapeno pepper, if using. drain off fat. Pour browned meat mixture into crockpot. Add garlic, mild chile peppers, salt, tomato sauce, ketchup, oregano, sugar, cream cheese, Parmesan cheese and chili powder.
Set crockpot on LOW for about 2 hours, until cream cheese has melted and is thoroughly blended. Stir, taste, and adjust seasoning if desired. Serve directly from the crockpot or move to a chafing dish, with tortilla chips for dipping.


Sweet & Sour Sasuage Balls
INGREDIENTS:
1/2 c. brown sugar
2 lbs. bulk pork sausage, mild or spicy
1 1/4 c. ketchup
1 tbsp. soy sauce
1 tbsp. lemon juice
1 can chunk pineapple
PREPARATION:
Form sausage into balls. Brown in skillet; transfer to slow cooker. Combine remaining ingredients; add to slow cooker. Cover and cook 3 to 5 hours.

nfd?


Answers: Crock Pot Little Smokies
INGREDIENTS:
2 packages Cocktail wieners, little smokies
1 bottle (12 ounces) chili sauce
1 cup grape jelly
PREPARATION:
Combine cocktail wieners or little smokies in Crockpot with chili sauce and grape jelly; cover and cook on LOW for 6 to 8 hours.


Cranberry Cocktail Meatballs
INGREDIENTS:
2 pounds ground beef
1 cup cornflake crumbs
2 eggs
1/2 cup chopped, fresh parsley
1/3 cup ketchup
3 tablespoons minced onions
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
.
Sauce:
16 ounces can, jellied or whole cranberry sauce
12 ounces chili sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
PREPARATION:
In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2" to 3/4" in diameter.
Place in a casserole or baking pan. Heat oven to 300°. Meanwhile in a saucepan, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to slow cooker and keep on low for serving.


Bacon & Cheese Dip
INGREDIENTS:
16 slices bacon (about 12 ounces), diced, fried and well drained
16 ounces cream cheese, cubed, room temperature
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce
PREPARATION:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve.
Serve with cubed or sliced French bread or other dippers.


Spicy Chicken Wings in Bar B Q Sauce
INGREDIENTS:
3 pounds chicken wings (16 wings)
salt and pepper to taste
1 1/2 cups any variety barbecue sauce
1/4 cup honey
2 teaspoons prepared mustard or spicy mustard
2 teaspoons Worcestershire sauce
Tabasco to taste, optional
PREPARATION:
Rinse chicken wings; pat dry. Cut off and discard wing tips then cut each wing at the joint to make two sections. Sprinkle wing pieces with salt and pepper; place wings on an lightly oiled broiler pan.
Broil about 4 inches from the heat for 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to crockpot.
In a bowl, combine barbecue sauce, honey, spicy mustard, Worcestershire sauce, and Tabasco. Pour sauce over chicken wings. Cover and cook on LOW for 4 to 5 hours or on High 2 to 2 1/2 hours. Serve directly from slow cooker, keeping temperature on LOW. Makes about 30 chicken wings.


Hamburger Dip
INGREDIENTS:
2 pounds lean ground beef
1 cup chopped onion
1 jalapeno pepper, seeded and minced, optional
2 cloves garlic, crushed and minced
1 can (4 ounces) mild chile peppers, chopped
1/2 teaspoon salt, or to taste
2 cans (8-ounces each) tomato sauce
1/2 cup ketchup
1 teaspoon oregano
16 ounces cream cheese, softened and cut in cubes
1/2 cup grated Parmesan cheese
1 1/2 teaspoons chili powder, mild to medium heat
PREPARATION:
In skillet, brown ground beef with onion, and jalapeno pepper, if using. drain off fat. Pour browned meat mixture into crockpot. Add garlic, mild chile peppers, salt, tomato sauce, ketchup, oregano, sugar, cream cheese, Parmesan cheese and chili powder.
Set crockpot on LOW for about 2 hours, until cream cheese has melted and is thoroughly blended. Stir, taste, and adjust seasoning if desired. Serve directly from the crockpot or move to a chafing dish, with tortilla chips for dipping.


Sweet & Sour Sasuage Balls
INGREDIENTS:
1/2 c. brown sugar
2 lbs. bulk pork sausage, mild or spicy
1 1/4 c. ketchup
1 tbsp. soy sauce
1 tbsp. lemon juice
1 can chunk pineapple
PREPARATION:
Form sausage into balls. Brown in skillet; transfer to slow cooker. Combine remaining ingredients; add to slow cooker. Cover and cook 3 to 5 hours.

nfd?

or meatballs

Wash off potatoes. Cut potatoes in half. Scoop out some of the middle of each. Fill each middle with bacon bits and shredded Cheddar cheese and American cheese. Place potatoes on baking sheet and bake until pot ates are done. Take them out and let cool some and have some sour cream ready to dip them in.

Cheddar & Olive Balls
(I changed the recipe a bit, the original is at the link below)
18 1/2 ounces extra sharp Cheddar cheese, shredded (or add marble cheese for milder flavour)
1/2 cup margarine
1 1/2 cups all-purpose flour
45 olives
Add spices to taste (pepper, garlic salt)
Allow cheese to sit out until it is at room temperature. In a large bowl, mix together the cheese and margarine. Gradually mix in flour first with wooden spoon then using your hands. Mix until the dough pulls together. It should form a solid ball with a smooth appearance, but have a crumbly texture when pulled apart. If dough appears too dry, add a tiny bit of cold water.
Preheat the oven to 375 degrees F. Pinch off a small piece of dough, and cover an olive with it. Roll gently between your palms to smooth and seal the olive inside the ball. Place onto an ungreased cookie sheet and repeat with remaining dough and olives. Place the tray of covered olives into the refrigerator for at least 1 hour. (Freezing them works great and I recommend you do that if you are making them for a party, then you just have to bake them for about 25 mins)
Bake for 20 minutes, or until browned. Serve hot or at room temperature.

Strippers!

taco dip
1 pkg of hamburg
1 8 oz jar hot sauce(or mild)
1 can of re-fried beans
1 pkg.mozzarella cheese
cook hamburg,drain put in baking dish and mix with hot sauce and re-fried beans,top with cheese put in oven til cheese melts
eat with tortilla chips and enjoy

Bacon Roll Ups (yummy)

Package of long breadsticks (usually Italian)
Brown Sugar
1 lb (or more) of bacon

Wrap bacon strip around breadstick. Start at the top and wrap on a diagonal covering entire breadstick. If you bought shorter breadsticks, just cut the bacon.

Then roll each piece (breadstick and bacon) in the brown sugar.

Place on a baking sheet covered in aluminum foil.

Bake for 15 - 20 minutes at 350 degrees until bacon is cooked.

Serve on a platter. Very good and very easy.

Try Hog's Bread:
Take one loaf of french bread and cut it length-wise in half. Next take a 1/2 cup mayonaisse and spread on both sides of the bread. Cook bacon strips until crispy and place on the bread. Slice up a green onion and sprinkle this on top of the bacon. Next generously sprinkle parmesan cheese, mozzarella cheese and swiss cheese on the top. Bake at 350 degrees until the cheese is bubbly and golden.

buy some cressant rolls and place pepperoni in them and bake.

Blue Cheese Crostini
4 oz cream cheese, softened
3 tbsp butter, softened
1 cup crumbled blue cheese
1/4 cup chopped walnuts, toasted
15 slices french bread (1/2 inch thick) lightly toasted
1 medium ripe pear

In a small mixing bowl, beat cream cheese and butter until smooth. Stir in the blue cheese and walnuts. Spread evenly over toasted bread.

Place on a baking sheet. Broil 3-4 inches from heat for 3-4 minutes or until cheese is bubbly. Core pear and cut into 30 thin slices. Place 2 pear slices on each crostini. Serve warm.

~~~~~~~~~~~~~~~~

Chicken poppers
3 pounds boneless, skinless chicken breasts
1 cup ground fully cooked ham
25-30 cheddar cheese cubes (1/2 inch)
1 pound sliced bacon
2-3 tbsp olive oil
1 cup chicken broth
1/2 tsp salt
1/2 tsp pepper

Flatten chicken in 1/4 in thickness; cut into 1 to 1 1/2 in strips. Spread each with 1 tsp ham. Place a cheese cube on the end of each strip; roll up. Cut each slice of bacon in half widthwise. Wrap each around chicken rollup; secure with a toothpick.

In a large skillet, cook rool ups in oil until bacon is crispy, about 10 minutes. Add the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until chicken juices run clear. Serve warm.

~~~~~~~~~~~~~~~~~~~~~~

Cheddar Ham cups

2 cups finely shredded cheddar cheese
2 pkgs (2 1/2 oz each) thinly sliced deli ham, chopped
3/4 cup mayo
1/3 cup real bacon bits
2 - 3 tsp dijon mustard
1 tube (10.2 oz) large refridgerated flaky biscuit

In a large bowl, combine the cheese, ham, mayo, bacon and mustard. Split biscuits into thirds. Press onto the bottom and up the sides of ungreased mini muffin cups. Fill each with a tbsp of cheese mixture.

Bake at450 for 9-11 minutes or until golden brown and the cheese is melted. Let stand 2 minutes before removing from the pans. Serve warm.





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