{"id":109,"date":"2014-08-20T01:11:00","date_gmt":"2014-08-20T01:11:00","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=109"},"modified":"2019-01-09T19:09:23","modified_gmt":"2019-01-09T19:09:23","slug":"hor-d-orves","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/hor-d-orves\/","title":{"rendered":"Hors D’oeuvre, Snacks"},"content":{"rendered":"

See also:<\/strong>
\nSandwiches
\nDips, Salsa,Spreads
\nCookies:\u00a0 ReeseCups, Lemon Tassies, Key Lime Bars
\nQuiches:\u00a0 Mini
\nCanapes-see recipes below\u00a0 [Pronounced:\u00a0 canna PAY\u2019]<\/strong>
\nNuts:\u00a0 spiced, toasted, etc.
\nEmpanadas –\u00a0 See Meat (beef or chicken)<\/p>\n

\n

BALLS & LOGS at the top:<\/strong><\/p>\n

CORKY\u2019s CHEESE BALL<\/strong>\u00a0\u00a0 (Corky Cowan)<\/p>\n

(2)\u00a0 8 oz. cream cheese
\n2 T chopped green onion
\n1\/4 c finely diced bell pepper \u2013 (might try 1 cucumber, shredded)
\n1 t seasoned salt
\n(1)\u00a0 8 oz. can drained crushed pineapple
\n1 cup pecans, chopped<\/p>\n

Mix together well all ingredients except pecans.
\nShape into a ball
\nRoll in pecans.
\nChill til 1 hour before serving
\nServe with hard crackers.<\/p>\n

\n

OLIVE & PIMIENTO SPREAD or BALL (substitute for Krafts)<\/strong>
\n(Cherie created this recipe)<\/strong><\/p>\n

8 oz Neufachel cheese
\n\u00bc t salt
\n1\/2 small jar chopped pimentos
\n10 olives (green) chopped fine
\n1T olive juice
\n1 pkg Sweet ‘n Low
\n\u00bd c sour cream-optional<\/p>\n

Mix all ingredients together well. Refrigerate.
\nUse as a spread
\nOR shape into ball and coat in chopped pecans for cheese ball.
\nServe with crackers or celery.<\/p>\n

\n

CHEESE BALL\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (Judy Bates)<\/strong><\/p>\n

MIX:<\/strong>
\n8 oz. pkg Cream Cheese, softened at room temperature
\n10-12 oz. sharp cheddar cheese, grated, room temperature
\n1 pkg Ranch Style Dressing Mix.
\nPecan chips
\nShape into a ball and roll in pecan chips<\/p>\n

\n

SHRIMP BALL<\/strong><\/p>\n

8 oz. pkg Cream Cheese
\n2 T chopped, green stuffed Olives
\n1\/2 t Accent
\n2 t Lemon Juice
\n1 t Lawry’s Seasoned Salt
\n1\/2 t Horseradish
\n1 can cooked tiny Shrimp, drained
\n1 c Pecan chips<\/p>\n

Cream ingredients except pecans and shrimp.
\nAdd shrimp last and shape into ball.
\nRoll in pecans. Wrap in wax paper and then in foil.
\nRefrigerate several hours before serving (day before is better).
\nServe with unseasoned crackers.<\/p>\n

\n

HAM CHEESE LOG \u00a0 \u00a0 \u00a0 \u00a0\u00a0 (Edy Reese) (not tried)<\/strong><\/p>\n

1 C. shredded cheddar cheese (room temperature)
\n1 8oz Pkg cream cheese (softened)
\n1 4-1\/2 oz deviled ham
\n1\/2 C chopped black or green olives (1 small can-drained)
\n1\/2 C finely chopped pecans.<\/p>\n

Cream together cheese and cream cheese.
\nFold in deviled ham, and then olives. Chill. (I roll this into Saran Wrap in log form. It saves getting it all over your hands and it is ready for the pecans!)
\nAfter chilling, roll in chopped pecans.
\nServe with varied crackers.<\/p>\n

\n

RASPBERRY CHEESE MOLD\u00a0\u00a0 (Dot Berry\u00a0 3\/06)<\/strong><\/p>\n

1\/2 lb aged white cheddar cheese, grated
\n1 lb grated sharp cheddar
\n1 bunch green onions, chopped, (green and white parts)
\n1 c toasted pecans
\n1\/2 tsp. cayenne pepper
\n4 T Miracle Whip or mayonnaise
\n1 jar seedless raspberry preserves
\nWheat Thin Crackers or Triskets<\/p>\n

Line the mold with Saran Wrap (mold being a large shallow dish).
\nMix all ingredients together with your hands, except preserves, and crackers.
\nPress mixture evenly & firmly into mold and chill for at least 3 hrs.
\nInvert dish onto serving platter and remove Saran Wrap.
\nWarm the preserves in microwave for approx. 1 min. or til thin enough to pour.
\nPour the preserves over the mold.
\nServe with Wheat Thins or Triskets.<\/p>\n

\n

***FAMILY\u00a0 FAVORITE***
\nI made these Chicken Canapes many many times for “munchie day” at First American Title where I worked for 15 years. There were never any left!<\/strong><\/p>\n

CANAPES (Crab or Chicken)\u00a0<\/strong> [Pronounced:\u00a0 canna PAY\u2019]
\nFollowing makes 20 Canapes:<\/p>\n

(1) 10 count can of Pillsbury Golden Layer biscuits-SMALL diameter:
\nSplit each in half, making 2 circles out of each.\u00a0 Place on cookie sheet.
\n[Do NOT use Spring-air cookie sheet\u2014won\u2019t brown.]<\/p>\n

FILLING:<\/strong>
\n8 oz Swanson cooked chicken, drained OR 8 oz. fresh or frozen or imitation crab, chopped fine.
\n1-1\/2 c grated Gruyere cheese ( or grated Swiss)
\n1\/2c mayonnaise (NOT salad dressing)
\n\u00bd t curry powder
\n1 t lemon juice, freshly squeezed (optional)
\n\u00bc t minced garlic
\n2 t horseradish
\n1 T parsley flakes + leaves to garnish tops with
\n2 green onion, chopped fine<\/p>\n

If blending chicken in food processor \u2013 remove it and mix with other ingredients\u2014(if continue mixing in processor \u2013 chicken goes to mush)
\nIn medium size mixing bowl, combine all ingredients.
\nUsing 1\u201d ice cream scoop, place one dipper on each biscuit.
\nDon\u2019t put more than 1 dipper or will run off.
\nSprinkle with curry on top.
\nGarnish with parsley leaves (optional)
\nBake as directed on biscuit can (400\u00b0 for 8-10 min).
\nServe hot out of oven!<\/p>\n

\n

MUSHROOM CANAPES \u00a0\u00a0 \u00a0[Pronounced:\u00a0 canna PAY\u2019]
\nMakes 24 canapes.
\n<\/strong><\/p>\n

Saute in 1-2 T butter:
\n\u00bd lb fresh mushrooms, washed, dried, chopped
\n1-2 green onions, chopped fine
\nSeason with Garlic Salt and black pepper
\nDrain off juice!<\/p>\n

MIX:<\/strong>\u00a0 \u00bd c fresh grated Parmesan cheese or Monterrey Jack
\n2 T grated Parmesan Cheese-OPTIONAL
\n1 t prepared horseradish
\n1 T dried Parsley Flakes
\n6 slices bread or 24 toast cups
\nOPTIONAL:\u00a0 Top with crumbled Bacon; chopped green onion; Italian Seasoning.
\nOPTIONAL:\u00a0 Add browned, crumbled pork sausage with 1-2 T Mayonnaise<\/p>\n

Trim crusts from bread and spread one side with soft oleo.
\nCut into 4 squares.
\nPlace squares buttered side down on cookie sheet. OR use prepared toast cups.
\nSpoon a small amount of mushroom filling onto bread.
\nBake at 400\u00b0 for 5 min, til cheese is melted and serve hot.
\nCan make up mushroom turnovers and freeze; and then bake right from freezer.<\/p>\n

\n

SHRIMP CANAPES\u00a0\u00a0 \u00a0\u00a0\u00a0 [Pronounced:\u00a0 canna PAY\u2019]<\/strong>
\n(Makes 24 canapes)<\/p>\n

MIX:<\/strong>
\n3\/4 c Mayonnaise
\n1\/4 t Worcestershire Sauce
\n1\/8 t hot sauce
\n4-1\/4 oz. can tiny Shrimp, drained
\n1\/3 c grated Parmesan cheese
\n1\/3 c (1.3 oz) shredded Swiss cheese
\n2 T Dried Parsley Flakes
\nPaprika<\/p>\n

Preheat oven to 400\u00b0.
\nCombine first 4 ingredients.\u00a0 Then add next 3 ingredients.
\nSpoon filling into toast cups or on buttered bread squares, butter side turned down on baking sheet.
\nSprinkle with paprika.\u00a0 Garnish with sprigs of parsley, if desired.
\nBake at 400\u00b0 for 8-10 min. til bubbly & cheese is melted.<\/p>\n

\n

TOAST CUPS (use for Canapes with hot or cold fillings)<\/strong><\/p>\n

NOTE:\u00a0 Either lightly butter the bread OR grease the muffin pan.
\nAll can be made ahead and frozen.<\/p>\n

MEDIUM:\u00a0<\/strong> Cut circles using small biscuit butter.
\nButter both sides. Press into petite muffin pans or tart pans.
\nBake at 375\u00b0 til lightly browned, about 10 min.
\nMay be made ahead and frozen.<\/p>\n

SMALL:<\/strong>\u00a0 Preheat oven to 400\u00b0. Roll each bread slice to 1\/4″ thick.
\nCut with 2-1\/2″ daisy-shaped cutter.
\nLightly brush each side of bread with melted oleo.
\nPlace in petite muffin baking pans.
\nBake at 400\u00b0 for 8-10 min. or til lightly browned.<\/p>\n

LARGE:\u00a0<\/strong> Whole slices bread with crust trimmed off.
\nLightly butter both sides of bread.
\nPress each slice into a 10-oz custard cup.
\nBake at 350\u00b0 for 15 min. or til lightly browned.<\/p>\n

Can also use puff pastry, filo tart shells or cream cheese pastry.<\/p>\n

\n

CREAM CHEESE PASTRY <\/strong>for Canapes\/Turnovers<\/p>\n

8 oz. cream cheese, softened
\n2-1\/4 c flour
\n3\/4 c butter, softened<\/p>\n

Combine 3 ingredients.\u00a0 Shape dough into ball.\u00a0 Cover & chill 1 hr.
\nPat or roll dough to 1\/8\u201d on lightly floured surface.
\nCut with 3\u201d round cutter.
\nSpoon 1 tsp. filling on half of each dough circle.
\nFold dough over filling.
\nPress edges together with a fork to seal.
\nPlace on ungreased baking sheet.
\nBrush with beaten egg mixed with water OR melted butter.
\nBake at 400 \u00b0 for 15 to 20 min or til edges are lightly browned.<\/p>\n

\n

HAM PINWHEELS \u2013 Revised 4\/9\/12<\/strong><\/p>\n

8 oz. cream cheese, softened
\n1 T grated onion
\n2 T horseradish
\nDash Worcestershire Sauce
\n4 oz. Smoked Sliced Beef, Ham or turkey
\nGreen stuffed olives or dill pickle, quartered
\nPretzels STICKS<\/p>\n

Blend cheese, onion, horseradish and sauce til spreading consistency.
\nLay out 5 slices on 18″ piece of foil.
\nLay out 2 more rows to form a rectangle of meat.
\nSpread with cheese mixture.
\nPlace olives, end to end down one side of meat slices.
\nStarting with olive side, roll up as jelly roll using foil to bring up meat at beginning of roll.
\nUse fingers to roll until complete. Chill.
\nJust before serving, slice into 1″ slices (1 olive in center of each slice)
\nServe with pretzel in each for stick.<\/p>\n

\n

HAM\u00a0 PINWHEELS\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(6\/2004)
\n<\/strong>Makes about 50.
\n<\/strong><\/p>\n

(10)\u00a0 8″ flour tortillas\u00a0 (Mission brand is very good)
\n(20)\u00a0 4″ x 6″ slices (NOT shaved) ham (NOT sweetened ham )
\n3\u00a0 whole dill pickles cut into 8ths longwise, to make strips
\n1 recipe Herbed Garlic Cheese Spread \u2013 see: Dip\/Spreads<\/p>\n

Spread about 3T Garlic Cheese Spread over each tortilla.\u00a0 NOTE: When rolling the pinwheel, the spread gooshes out the far side, so don’t spread it close to that edge.
\nTop with 2 ham slices in a cross pattern.
\nPlace pickle on side where you will begin rolling. (May have to cut a strip to make pickle go all the way across tortilla.)
\nStarting at edge with pickle and roll up tightly.
\nPlace in container with lid and refrigerate til firm.
\nCut off ends of each roll slightly so all pinwheels will be flat on the bottom.\u00a0 Cut roll into 4 or 6 slices.<\/p>\n

\n

TEXAS TRASH
\n***FAMILY FAVORITE***<\/strong><\/p>\n

Mix Together:<\/strong>
\n1-1\/2 stick oleo, melted (1-1\/4 cup)
\n2 T Worcestershire
\n1 T soy sauce<\/p>\n

Drizzle over, stirring constantly so all gets coated with some:<\/strong>
\n4 c Rice Chex
\n4 c Corn Chex
\nStick Pretzels
\n4 t garlic powder
\n1\/2 t cayenne pepper
\nl T parsley flakes
\n1\/2 t onion powder
\n1 t celery salt
\n2\/3 c Parmesan cheese<\/p>\n

Spread in (2) 9 x 13 pans and bake at 350\u00b0 for 15 minutes total, stirring often.<\/p>\n

\n

NO-BAKE SNACK MIX<\/strong><\/p>\n

Bugles
\nCheese fish crackers
\nCashews
\nMiniature pretzels (not straight kind)
\nOil
\n1 pkg Ranch dressing mix<\/p>\n

Mix crackers, etc. with Ranch Dressing mix.\u00a0 Sprinkle with oil and pour into plastic bag.
\nNo baking needed.<\/p>\n

\n

STUFFED MUSHROOMS\u00a0\u00a0 \u00a0 (rev 1\/06)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

2 lbs large Mushrooms, fresh
\n1\/4 c Parmesan cheese
\n3 T Parsley Flakes
\n1-1\/2 t Sage
\n1\/2 t Garlic Powder
\n1\/2 t Pepper, Black
\n6 oz. StoveTop Stuffing Mix for Pork; *NOTE: If use Savory Herb Stuffing Mix, leave out spices above
\nOPTIONAL:\u00a0\u00a0 Onions, sliced FINE; Shrimp,cooked, chopped; 4 oz Crabmeat, cooked, chopped;\u00a0 or Pork Sausage, cooked, crumbled<\/p>\n

Wash mushrooms, remove and chop stems.
\nMelt 1T margarine in glass pie plate.
\nPlace mushrooms caps in plate, rounded side UP so won’t hold water.
\nSalt well with garlic salt.
\nMicrowave for 2 min. Fix stuffing per pkg. directions.
\nMix prepared stuffing, Parmesan cheese, spices, chopped stems and desired optional items.
\nStuff mushrooms (ice cream scoop works well), forming dome shape.
\nPlace in pie plate, edge to edge so they won’t turn over.
\nBake at 375\u00b0 for 15-20 min; OR broil 3 min.<\/p>\n

\n

BISQUICK SAUSAGE -CHEESE BALLS\u00a0<\/strong><\/p>\n

1\u00bd c Bisquick
\n\u00bd lb cheddar cheese, grated (1 cups)
\n\u00bd lb Owens HOT sausage or more (raw, ground)<\/p>\n

Let cheese stand til it reaches room temperature.
\nMix remaining ingredients with cheese well. Make into 1″ balls.
\nCook at 350\u00b0 on\u00a0 baking sheet for 15-20 min.
\nCan bake with WOODEN toothpick standing up in each one.<\/p>\n

\n

SAUSAGE BALLS #2<\/strong><\/p>\n

1 lb Jimmy Dean Hot Sausage
\n1 c shredded cheese
\n1 pkg Mexican Cornbread Mix
\n1 egg<\/p>\n

Mix well with mixer.
\nRoll into 1\u201d balls.
\nBake on cookie sheet at 350\u00b0 degrees for 15-20 min.<\/p>\n

\n

DILL PICKLE HORS D’OEUVRE
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

1 lb thin sliced lean square Ham slices (lunch meat pack)
\n16 oz Cream cheese – can add 2 T parsley, salt pepper, garlic*
\nor use seasoned garlic-chive cream cheese
\n(*Use 3 cloves minced garlic to 8 oz. Cream cheese)
\nWhole Pickles-Claussen dills are good!<\/p>\n

Remove pickles from jar and let juice drain off before starting.
\nSpread cream cheese on ham.
\nThen wrap 2 slices ham around the pickle.
\nChill when finished.
\nWhen ready to serve, cut into slices about 1\/4″ to 3\/8″ thick.
\nPlace on serving plate.
\nCan stick a toothpick in the slice to hold the ham in place.
\nPut wax paper in between layers.
\nDon’t slice more than 2 hours ahead-as pickle juice seeps through if left too long before serving.
\n*If cream cheese doesn’t spread easily, add \u00bd c sour cream.<\/p>\n

\n

SWEET PICKLE HORS D’ ORVRES\u00a0\u00a0\u00a0 (Judy Bates)<\/strong><\/p>\n

Thin Sliced ham
\ncream cheese mixed with Hidden Valley Ranch mix (if it’s too thick, thin with a little sour cream)
\nSweet pickles<\/p>\n

Spread cream cheese mixture on ham slice.
\nPut a pickle spear on this and roll the ham around it.
\nThen chill till firmer.\u00a0 Slice in pieces….these are easy, but tasty.<\/p>\n

\n

SAUSAGE EGG ROLLS \/ EMPANADAS<\/strong><\/p>\n

1 pkg Spicy or Regular Flavor Jimmy Dean or Owens Pork Sausage
\n1 lb ground beef meat
\n1 finely chopped onion
\n16 oz. to 32 oz. bag coleslaw mix
\n3 T fresh ginger, finely chopped
\n3 T fresh garlic, finely chopped
\n1 T black pepper and 1 t salt
\n1 pkg. egg roll wrappers; or flour tortillas; or large biscuits<\/p>\n

In large skillet over medium heat, cook sausage and ground beef with onions til no longer pink. Drain off liquid.
\nIn microwave-able dish, place slaw, garlic, ginger, pepper and salt.
\nCook til no longer crisp. Drain in colander.<\/p>\n

(A) Assemble in egg rolls per directions using 1\/3 cup and fry til golden;
\nOR (B) serve in heated flour tortillas;
\nOR (C) flatten biscuits and place 1\/3 c meat mixture on it, fold over and crimp, making an empanada and bake per biscuit directions
\nSERVE with dipping sauce:\u00a0 spicy mustard; OR sweet & sour; OR soy sauce.<\/p>\n

\n

CHICKEN EMPANADAS<\/strong>
\n***FAMILY FAVORITE***<\/strong>
\nMakes 10<\/p>\n

(1) can 10 count GRAND size biscuits
\nRoll out each biscuit to 5″ circle.
\nPlace approximately \u00bc cup meat on one side.
\nFold over into a half-circle shape.
\nCrimp edges with a fork so stays together.
\nPrick each empanada about 3 times with fork.<\/p>\n

Filling:<\/strong>
\n5 oz. can cooked chicken
\n\u00bc t curry powder
\n1 t lemon juice, freshly squeezed
\n\u00bc t minced garlic
\n4 T mayonnaise (1\/4 c)(NOT salad dressing)
\n\u00be c grated Gruyere cheese (type of Swiss) or grated Swiss cheese
\n2 t horseradish
\n1 T parsley flakes
\n1\/8 t salt\u2014taste first\u2014may not need any
\n1 green onion, chopped very fine<\/p>\n

OPTIONAL:\u00a0 Brush with GLAZE of\u00a0 1 egg, beaten;\u00a0 OR: 1 egg white, 2T water, 1\/4 t salt.
\nBake as directed on biscuit can.\u00a0 Serve hot out of oven!
\nNOTE:\u00a0 Do NOT use Spring-air cookie sheet\u2014won\u2019t brown.<\/p>\n

\n

RAYE\u2019S SALAMI ROLLS\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a02\/06 (Raye Brown)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

8 oz cream cheese, softened
\n1 T dill pickle juice
\nChopped dill pickles
\n1 lb sliced thin deli Hard or Genoa Salami<\/p>\n

Mix\u00a0 cream cheese, pickle juice and pickles.
\nSpread on slice of Salami.\u00a0 Roll up in desired fashion.<\/p>\n

\n

CUCUMBER-SHRIMP CANAPES<\/strong><\/p>\n

8 oz can unsweetened crushed pineapple, drained
\n4 oz. tiny shrimp, rinsed, drained
\n\u00bc\u00a0 c mayonnaise
\n1T finely chopped green onion
\n2 t Dijon Mustard
\n1-1\/2 t minced fresh dill
\n1 med. cucumber cut into \u00bc\u201d slices
\nFresh dill sprigs for garnish<\/p>\n

Combine first 6 ingredients.\u00a0 Spoon onto cucumber slices.
\nGarnish with dill sprigs, if desired.<\/p>\n

\n

PIGS IN A BLANKET\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Judy Bates)\u00a0 Rev 9\/25\/16
\n***FAMILY FAVORITE***<\/strong><\/p>\n

1 pkg Hillshire Farm Lil Smokies wieners, drained
\n1 or 2 cans crescent rolls–OR
\nOR 11 oz. can refrigerated breadsticks
\nOPTIONAL:\u00a0 Kraft cheese singles, cut into 4 strips each
\nOPTIONAL: 1 T poppy or sesame seeds<\/p>\n

Unroll crescent roll dough.<\/strong> Separate into triangles. Cut each triangle lengthwise in half. Place a wiener & cheese strip at short side of each dough triangle. Roll up, press to seal.<\/p>\n

OR unroll breadstick dough,<\/strong> separate at perforations, making 12 strips. Wrap 1 piece of dough around each wiener & cheese. Press to seal.
\nPlace seam side down on a baking sheet. Sprinkle with seeds.
\nBake at 375\u00b0 for 10-13 min. or til lightly brown.
\nOPTIONAL: Serve with mustard or ketchup for dipping<\/p>\n

\n

SMOKIE WRAPS\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Joan Norris 3\/09)<\/strong><\/p>\n

Little smokie sausages
\nCanned whole mild Jalapeno peppers
\nBacon, cut one slice in 3 pieces
\nBrown sugar<\/p>\n

Cut Jalapeno peppers in half or fourths (long ways–not in circles)
\nMake slit in smokie weiner lengthwise and insert piece of Jalapeno pepper
\nRoll bacon around weiner. Secure by inserting WOODEN toothpick
\nRoll lightly in brown sugar
\nBake at 350 \u00b0 for about 40 minutes til bacon is slightly crispy.<\/p>\n

\n

CRESCENT SAUSAGE BITE\u00a0 (Julie Crowell 2013)<\/strong><\/p>\n

1 lb. hot sausage (pork or turkey)
\n1 (8 oz.) package cream cheese
\n2 packages crescent rolls
\nDash salt & ground black pepper<\/p>\n

Brown sausage; drain. Add a dash of salt and pepper.
\nBlend in cream cheese until the cream cheese is melted.
\nUnroll one package of crescent rolls and place on a baking sheet.
\nGently press seams together to seal them.
\nSpread the sausage mixture evenly over the crescent roll dough, leaving about a 1\/2-Inch border along the edges.
\nUnroll the remaining package of crescent rolls and place on top of the sausage mixture.
\nPress the edges together to seal & press the seams together.
\nBake at 375\u00b0 for about 20 min. or until crescent roll dough is golden brown.
\nCut into small squares with pizza cutter and serve.<\/p>\n

\n

BACON WRAPPED TATER TOTS\u00a0 \u00a0<\/strong>(Mallory Pontious)<\/p>\n

Ore Ida Tater Tots
\nThin sliced bacon
\nCut each bacon in halves
\nWrap a piece of bacon around each tot.
\nMay want to put a toothpick thru it to keep bacon from coming unwrapped
\nPlace on cookie sheet.
\nBake at 430\u00b0 degrees for 18 min. (yes it says 430\u2014go figure!)<\/p>\n

\n

MUSHROOM \u201cBruschetta\u201d\u00a0\u00a0\u00a0 (April Cochran)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

8 oz fresh mushrooms, thinly sliced
\n2-3 green onions, thinly sliced
\n3 oz Swiss cheese, thin sliced, cut into tiny squares about 1\/2″ square or less
\n1 med size tomato, diced & peeled (optional)<\/p>\n

DRESSING:<\/strong>\u00a0 \u00be c oil & \u00bc c vinegar and some Cavender\u2019s All Purpose Greek Seasoning Mix<\/p>\n

Mix dressing and add mushrooms and tomatoes.
\nRefrigerate awhile or overnight.
\nImmediately before serving, add cheese.
\nNot good left over after cheese has been added!!!!
\nServe on slices from a loaf of French or sour dough bread (lightly toasted on both sides and cut at an angle.)<\/p>\n

\n

DOT’S BREAD STACKS \u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Dot Berry- 2\/20\/11)<\/strong><\/p>\n

1\/2 lb American cheese slices
\n2 sticks margarine – room temperature
\n1 loaf white bread
\nCut off crusts off bread slices
\nNOTE:\u00a0 Each stack uses 3 slices of bread<\/p>\n

Use food processor or blender to mix margarine & cheese
\nUse non-stick baking sheet.
\nSpread cheese mixture on top of 1 slice bread.
\nStack another slice on top and spread it (don\u2019t spread bottom of stack).
\nCut stack diagonally TWICE so each slice of bread makes 4 triangles
\nSpread filling on all sides of stack.
\nBake at 400\u00b0 for 10 min.\u00a0\u00a0 Or 350\u00b0 for ? min.<\/p>\n

\n

SAVORY MUSHROOM APPETIZER
\n***FAMILY FAVORITE***<\/strong>
\n Great Sunday Night Snack!!<\/strong><\/p>\n

1 tube (8 oz) refrigerated crescent rolls
\n1\/2 lb fresh mushrooms, sliced thin (2 cups)
\n4 T margarine, melted in bowl large enough to hold mushrooms
\n1\/4 c grated Parmesan cheese (Kraft powdered kind)
\n1 t Italian seasoning
\n1\/2 t garlic salt<\/p>\n

Preheat oven to 375\u00b0.
\nOn baking sheet, separate crescent dough into 4 rectangles and firmly press perforations to seal.\u00a0 Make dough all one big piece. Seal seams.
\nToss mushrooms in melted margarine.
\nSpoon mushrooms over dough.
\nSprinkle with Parmesan cheese and Italian seasoning.\u00a0 (too much butter makes crust soggy)
\nBake at 375\u00b0 for 15-20 min, til crust is golden brown.\u00a0 Cut into squares.<\/p>\n

\n

WONTON FILLED CUPS\u00a0\u00a0\u00a0 (Kelly Kropp)
\nSee Directions at end
\nVarious Filling follow….
\n<\/strong><\/p>\n

SAUSAGE FILLING<\/strong>
\n1 pkg won ton wrappers – Makes about 30.
\n1 lb ground sausage, browned (Jimmy Dean or Owens regular or hot)
\n1 cup Monterrey Jack cheese, shredded (up to 1.5 cups)
\n1 cup cheddar cheese, shredded (up to 1.5 cups)
\n\u00bd c ranch dressing
\n\u00bd c red pepper, chopped (optional)
\ngreen onion, chopped (optional)<\/p>\n

BACON FILLING<\/strong>:
\n8 oz cream cheese
\n8 slices bacon, crisply cooked, crumbled
\n1\/3 cup Parmesan cheese
\n2 chopped green onions
\n2 T chopped parsley
\n1 T milk<\/p>\n

CRAB or SHRIMP FILLING<\/strong>:
\n8 oz cream cheese, softened
\n2-3 T horseradish sauce
\n\u00be cup chopped cooked imitation crabmeat or cooked shrimp
\n2 chopped green onions<\/p>\n

SEAFOOD FILLING (Crab & Shrimp):<\/strong>
\n2 c cooked cocktail\/salad shrimp (frozen, thawed, cut in small pieces)
\n1 c imitation crabmeat, cut into small pieces
\n1 t seafood seasoning blend
\n1 t garlic powder
\n1-1\/2 c (6 oz)\u00a0 shredded Mexican cheese blend
\n1 t dried parsley flakes<\/p>\n

DIRECTIONS:<\/strong>
\nPreheat oven to 350\u00b0.
\nSpray mini\/petite muffin tins and insert won ton wrappers to form small cup.
\nBake 5 min.\u00a0 Allow wrappers to cool.
\nFill won ton wrappers with 2-3 tsp filling.
\nBake for 10 min. more til bubbly
\nSome recipes don\u2019t prebake \u2013 just fill and bake at 375\u00b0 for 5-10 min.<\/p>\n

\n

MINI HAM-CHEESE SANDWICHES\u00a0\u00a0 (Elizabeth @ QCB)
\nGreat mini sandwiches for a crowd!
\n<\/strong><\/p>\n

24 King\u2019s Hawaiian rolls
\n1 lb deli ham slices
\n\u00bd lb Havarti Cheese (or Swiss)
\n1-1\/2 t Dijon mustard
\n\u00bd t Worcestershire sauce
\n\u00bd c butter (1 stick)<\/p>\n

Cut rolls in half.
\nCut meat and cheese to fit inside rolls easily.
\nLayer slice of meat & cheese on bottom half of roll
\nMelt butter, mustard and Worcestershire sauce.
\nBrush<\/strong> butter mixture on TOP of rolls (does NOT go inside them)
\nBake 15-20 min at 350\u00b0<\/p>\n

\n

GAYLEN’s CHEESIEST\/EASIEST CHEESE CRACKERS<\/strong><\/p>\n

Sharp or Extra Sharp Cheddar Cheese or Gouda.
\nOther types cheese can be used, but NOT American or Velveeta!
\nSoft cheeses like Havarti of Jack may not turn out crispy.
\nCut slices 1\/8″ thick and about 1″ square
\nPlace 10 slices on microwave plate around outer edge
\n(NONE in the center!)<\/p>\n

Micro on high 2 \u00bd min. (actual timing depends on your micro power)
\nCool for 1 min. Will harden in 2 min and be ready to eat.
\nShould be very crunchy\u2014not chewy.
\nRemove from plate with spatula.<\/p>\n

If cheese breaks into several pieces–it was cooked too long
\nIf it bunches up and is gooey–it wasn’t cooked long enough.
\nReturn to micro and cook longer in 30 second increments.<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

See also: Sandwiches Dips, Salsa,Spreads Cookies:\u00a0 ReeseCups, Lemon Tassies, Key Lime Bars Quiches:\u00a0 Mini Canapes-see recipes below\u00a0 [Pronounced:\u00a0 canna PAY\u2019] Nuts:\u00a0 spiced, toasted, etc. Empanadas –\u00a0 See Meat (beef or chicken) BALLS & LOGS at the top: CORKY\u2019s CHEESE BALL\u00a0\u00a0 (Corky Cowan) (2)\u00a0 8 oz. cream cheese 2 T chopped green onion 1\/4 c finely […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-109","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/109","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=109"}],"version-history":[{"count":30,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/109\/revisions"}],"predecessor-version":[{"id":1414,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/109\/revisions\/1414"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}