APPETIZERS

Appetizers are finger foods usually served prior to a meal, or in

between mealtimes, and are also called hors doeuvres, antipasti,
or starters. They may range from the very simple to the very complex,
depending on the occasion and the time devoted to making them.
Appetizers are a common accompaniment to aperitifs, cocktails
served prior to a meal.

Examples of Appetizers
1.Buffalo Chicken Dip

Ingredients

1 package (8 ounces) cream cheese, softened

1 can (10 ounces) chunk white chicken, drained

1/2 cup buffalo wing sauce

1/2 cup ranch salad dressing

2 cups (8 ounces) shredded Colby-Monterey Jack cheese

French bread baguette slices, celery ribs or tortilla chips, optional

Nutritional Facts
2 tablespoons (calculated without chips) equals 156 calories, 13 g fat (7 g
saturated fat), 38 mg cholesterol, 484 mg sodium, 2 g carbohydrate, trace fiber, 7
g protein.

Directions

1.

Preheat oven to 350. Spread cream cheese into an ungreased shallow 1qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle
with cheese.

2.

Bake, uncovered, 20-25 minutes or until cheese is melted. If desired, serve

with baguette slices. Yield: about 2 cups.

3.

Antipasto Kabobs

Ingredients

1 package (9 ounces) refrigerated cheese tortellini

40 pimiento-stuffed olives

40 large pitted ripe olives

3/4 cup Italian salad dressing

40 thin slices pepperoni

20 thin slices hard salami, halved

Fresh parsley sprigs, optional

Directions
1.

Cook tortellini according to package directions; drain and rinse in cold

water. In a large resealable plastic bag, combine the tortellini, olives and
salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight.

2.

Drain and discard marinade. For each appetizer, thread a stuffed olive,
folded pepperoni slice, tortellini, folded salami piece, ripe olive and parsley
sprig if desired on a toothpick or short skewer. Yield: 40 appetizers

3. Chocolate Chip Cheese Ball

Ingredients

1 package (8 ounces) cream cheese, softened

1/2 cup butter, softened

1/4 teaspoon vanilla extract

3/4 cup confectioners' sugar

2 tablespoons brown sugar

3/4 cup miniature semisweet chocolate chips

3/4 cup finely chopped pecans

Graham crackers

Directions
1.

In a large bowl, beat the cream cheese, butter and vanilla until fluffy.
Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover
and refrigerate for 2 hours.

2.

Place cream cheese mixture on a large piece of plastic wrap; shape into a
ball. Refrigerate for at least 1 hour.

3.

Just before serving, roll cheese ball in pecans. Serve with graham
crackers. Yield: 1 cheese ball (about 2 cups).

4. Sweet & Spicy Jalapeno Poppers

Ingredients

6 jalapeno peppers

4 ounces cream cheese, softened

2 tablespoons shredded cheddar cheese

6 bacon strips, halved widthwise

1/4 cup packed brown sugar

1 tablespoon chili seasoning mix

Directions
1.

Cut jalapenos in half lengthwise and remove seeds; set aside. In a small
bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip
of bacon around each pepper half.

2.

Combine brown sugar and chili seasoning; coat peppers with sugar
mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan.

3.

Bake at 350 for 18-20 minutes or until bacon is firm. Yield: 1 dozen.

Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin.
Avoid touching your face.

5. Appetizer Tortilla Pinwheels

Ingredients

1 cup (8 ounces) sour cream

1 package (8 ounces) cream cheese, softened

1 can (4-1/4 ounces) chopped ripe olives

1 can (4 ounces) chopped green chilies, well drained

1 cup (4 ounces) shredded cheddar cheese

1/2 cup chopped green onions

Garlic powder to taste

Seasoned salt to taste

5 flour tortillas (10 inches), room temperature

Fresh parsley for garnish

Salsa

Directions
1.

In a large bowl, beat the first eight ingredients until blended. Spread over
the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends;
refrigerate for several hours.

2.

Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works best.)
Discard ends. Garnish with parsley. Serve with salsa if desired. Yield: about
4 dozen.