[Cheddar Onion Bites] [Celebration Sticks] [Peppi Pesto Roll-ups] [Spicy Meatballs] [Blue Cheese Ball] [Sundial Bean Dip] [Cinnamon Apple Wafers]  [Mad Max Nachos] [Frankfurters in a Loaf] [Mexicali Popcorn] [Chex Party Mix] [Party Meatballs] [Grilled Wrapped Franks] [English Muffin Pizzas] [Stuffed Mushrooms]  [Garlic & Herb Bean Dip] [Baked Honey Brie] [Ranch Potato Skins] [Bacon Cheese Ball]

Cheddar Onion Bites

1/2 cup Mayonnaise
2 tablespoons chopped green onions
28 slices cocktail rye bread, tasted
1 package (10 ounce) sharp cheddar cheese, sliced

Heat broiler. Mix mayonnaise and onions; spread on toasted bread slices. Top with cheese. Broil 2 to 3 minutes or until cheese is melted. Variation: Substitute rye crackers for cocktail rye bread. Serve cold. Makes 28 servings.

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Celebration Sticks

1 cup chocolate chips
10 - 8 inch pretzel rods
colored sprinkles

Melt the chocolate in the top of a double broiler. Dunk the pretzels into the chocolate. Sprinkle with sprinkles.

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Peppi Pesto Roll-ups

1 (1 pound) loaf frozen bread dough, thawed
3 tablespoons pesto sauce
2 cups of 6-cheese Italian recipe blend
3 1/2 ounces sliced pepperoni

Roll bread dough into 20x12 inch rectangle. Spread surface with pesto sauce. Sprinkle with cheese. Top with pepperoni. Roll up, starting at long side. Curt into 12 slices. Place slices, cut side up, in greased muffin cups, pressing slightly Cover. Let rise in a warm place for 45 minutes. Heat oven to 375 degrees Fahrenheit. Bake for 20 minutes or until golden brown. Makes 12 appetizers

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Spicy Meatballs

2 eggs
2 pounds ground beef
3/4 cup dry bread crumbs
1 tablespoon flour
1/4 teaspoon pepper
1/2 teaspoon sage
1/2 teaspoon dry mustard
2 teaspoons Worcestershire sauce
1 package (1 1/2 ounce) spaghetti sauce mix
1 teaspoon salt
1/4 cup finely chopped onion
1 1/2 cup water
2 cans (6 ounces each) tomato paste

Conventional oven: Preheat oven to 350 degrees Fahrenheit. Place large 14x20 oven cooking bag in 12x8x2 inch baking dish. Mix together all ingredients except spaghetti sauce mix, flour, water and tomato paste. Shape into 1 inch balls; place in bag. In a small bowl, combine remaining ingredients; pour over meatballs. Turn bag gently to evenly distribute sauce; arrange meatballs in single layer in bag. Close bag with nylon tie; make 6 half-inch slits in top. Bake 30-35 minutes or until done.

Microwave oven: Follow above directions. Micro-cook 16 - 18 minutes, turning dish periodically. Makes 6 to 7 dozen meatballs.

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Blue Cheese Ball

2 - 8 ounce packages cream cheese
1 - 4-6 ounce package crumpled blue cheese
1 onion soup mix envelope
1 tablespoon mayonnaise
1/2 teaspoon woo woo sauce
1 tablespoon horseradish sauce
2 teaspoons crushed garlic
bacon bits or parsley

Combine all ingredients except bacon bits or parsley. Form into a ball and roll in bacon bits or parsley.
This dish is best made a couple of days in advance to give flavors time to "combine".

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Sundial Bean Dip

1 - 16 oz can Refried Beans
1/2 cup mild salsa
1 bag restaurant style corn chips
1 1/2 cups shredded cheddar cheese
1/4 cup or 1 medium tomato, diced
1 - 4 ounce can diced green chilies
1 1/2 cups sour cream
1 - 2 1/4 ounce can sliced black olives, drained.

In a medium bowl, combine refried beans and salsa; blend well and set aside. Using 6 8-inch plates. arrange chips on the outside rim. Place about 1/3 cup bean mixture in the center of the plate. Sprinkle about 3 tablespoons cheese and 1 tablespoon diced tomatoes over chips and beans followed by 1 tablespoon diced green chilies. Spoon a large dollop of sour cream on top of beans. Sprinkle 1 tablespoon olives over entire dish. Makes 6 servings.

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Cheddar Onion Bites

1/2 cup Mayonnaise
2 tablespoons chopped green onions
28 slices cocktail rye bread, tasted
1 package (10 ounce) sharp cheddar cheese, sliced

Heat broiler. Mix mayonnaise and onions; spread on toasted bread slices. Top with cheese. Broil 2 to 3 minutes or until cheese is melted. Variation: Substitute rye crackers for cocktail rye bread. Serve cold. Makes 28 servings.

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Cinnamon Apple Wafers

1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 each red and green apples, thinly sliced
28 shredded whole wheat wafers
1 package (10 ounce) extra sharp cheddar cheese, thinly sliced

Heat oven to 350 degrees Fahrenheit. Mix sugar, cinnamon and nutmeg; toss with apples. Place wafers on a cookie sheet; top with 1 slice of cheese and 2 apple slices. Bake 4 to 5 minutes or until cheese begins to melt. Serve warm. Makes 28 wafers

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Mad Max Nachos

8 ounces Italian Sausage, casing removed
1 (16 ounce) can refried beans
1 cup mild pecante sauce
1 cup diced tomatoes
1 1/2 cup shredded cheddar cheese
1 (10 ounce package yellow or white corn chips
sliced jalepeno peppers
Optional Garnishes: Guacamole, sour cream

Cook sausage until brown and crumbly; drain and keep warm. Place chips on baking sheet. Combine refried beans and pecante sauce in saucepan, heat until warm, stirring occasionally. Spoon bean mixture over chips. Top with sausage, tomatoes, cheese and jalepeno slices. Bake at 400 degrees for 10 minutes or until cheese is melted. Top with guacamole and sour cream, if desired. Makes 8-10 servings.

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Frankfurters in a loaf

6 frankfurters
1/4 milk
1 egg
1 cup Bisquick baking mix
1 teaspoon parsley flakes
6 julienne strips American cheese
2 tablespoons sweet pickle relish or catsup

Heat oven to 400 degrees Fahrenheit. Grease loaf pan (9x5x3 inches). Split frankfurters lengthwise, not cutting completely through. Fill each with strip of cheese or about 1 teaspoon relish. Beat remaining ingredients with fork for 30 seconds. Spread into pan. Arrange frankfurters crosswise on dough, curving slightly to fit pan and pressing slightly into dough. Bake until bread is light brown, about 20 minutes. Makes 6 servings.

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Mexicali Popcorn

10 cups popped popcorn
1 tablespoon taco seasoning
1/4 cup melted margarine
1/4 cup grated cheddar or Colby cheese

Place the popcorn in a large bowl. In a small bowl, mix the seasoning with the margarine. Add grated cheese, then stir into the warm popcorn. Makes 10 cups.

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Original Chex Party Mix

1/4 cup margarine or butter
5 teaspoons Worcestershire sauce
1 1/4 teaspoons seasoned salt
1/4 teaspoon garlic powder
2 2/3 cups Corn Chex
2 2/3 cups Rice Chex
2 2/3 cups Wheat Chex
1 cup mixed nuts
1 cup pretzels

1. Melt margarine in open roasting pan in preheated 250 degree Fahrenheit oven. Stir in seasonings.
2. Gradually add cereals, nuts and pretzels; stir to coat evenly.
3. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in large zipper bags.
NOTE: For low fat version, substitute additional cup cereal for the mixed nuts and use reduced calorie margarine in place of regular margarine

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Party Meatballs

1 pound lean ground beef
1 1/2 cup V8 vegetable juice, divided
1/2 cup chopped fresh mushrooms
1/3 cup Italian-seasoned fine dry bread crumbs
1/4 cup finely chopped onion
1 egg-slightly beaten
1/2 teaspoon dried marjoram leaves, crushed
2 tablespoons vegetable oil
1 tablespoon cornstarch
1 tablespoon Worcestershire sauce

In a large bowl, combine ground beef, 1/4 cup of the V8 juice, mushrooms, bread crumbs, onion, egg and marjoram; mix well. Shape into 36 small meatballs.

In a 10-inch skillet over medium heat, in hot oil. Cook meatballs, a few at a time, until browned. Remove to paper towels to drain. Spoon off fat; wipe out skillet with paper towel.

In a small bowl, combine the remaining 1 1/4 cup V8 juice and cornstarch; mix well. Add to skillet with Worcestershire. Cook over low heat until mixture thickens, stirring constantly.

Return meatballs to skillet; stir to coat. Cover simmer 15 minutes, stirring occasionally. Serve with wooden toothpicks or cocktail picks. Makes 36 meatballs.

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Grilled Wrapped Franks

10 frankfurters
2 cups Bisquick baking mix
1/2 cup water
vegetable oil

Pat frankfurters dry. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Divide dough into 10 equal parts. Pat 1 part dough around each frankfurter with fingers floured with baking mix, completely covering frankfurter (at this point, wrapped franks can be covered and refrigerated up to 24 hours). Brush cooking grill with oil. Grill frankfurters about 4 inches from hot coals, turning frequently, until brown. About 15 minutes. Baked Wrapped Franks: Heat oven to 450 degrees. Bake uncovered on greased cookie sheet until golden brown, 10-12 minutes. Makes 5 servings.

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English Muffin Pizzas

2 English muffins, split and toasted

1/4 cup spaghetti sauce, or pizza quick sauce
1/4 cup (1 ounce) shredded mozzarella cheese
sliced mushrooms
pepperoni or frankfurter slices
green pepper strips
sliced pitted ripe olives

Spread each muffin with 1 tablespoon of sauce; sprinkle with 1 tablespoon of the cheese. Sprinkle with topping of your choice point, wrapped franks can be covered and refrigerated up to 24 hours). Brush cooking grill with oil. Grill frankfurters about 4 inches from hot coals, turning frequently, until brown. About 15 minutes.

Baked Wrapped Franks: Heat oven to 450 degrees. Bake uncovered on greased cookie sheet until golden brown, 10-12 minutes. Makes 5 servings.

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English Muffin Pizzas

2 English muffins, split and toasted

1/4 cup spaghetti sauce, or pizza quick sauce
1/4 cup (1 ounce) shredded mozzarella cheese
sliced mushrooms
pepperoni or frankfurter slices
green pepper strips
sliced pitted ripe olives

Spread each muffin with 1 tablespoon of sauce; sprinkle with 1 tablespoon of the cheese. Sprinkle with topping of your choice.

Arrange pizzas in a circle on microwave-safe plate lined with plain white paper towels. Microwave, uncovered, on high 1 1/2 minutes or until cheese is melted, rotating plate once during cooking. Makes 4 pizzas

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Stuffed Mushrooms

24 large mushrooms, capped
1/2 pkg. chopped frozen spinach, cooked & drained
1 8-oz. pkg. fat free cream cheese, softened
2 cloves minced garlic
1/2 cup diced green onion
1/2 cup bacon bits

Remove stems from mushrooms. Set mushrooms aside. Dice stems and sauté with green onion and garlic until tender. Add bacon bits and spinach to softened cream cheese. Fold in sautéed onion mixture. Spoon heaping spoonful into each mushroom. Bake at 375 degrees farenheit for 15 minutes. Makes 20 mushrooms.

Nutritional data per mushroom:
|Calories 32 |Total Fat (g) 0 |Saturated Fat (g) 0 |Monounsaturated Fat (g) 0 |Polyunsaturated Fat (g) 0% |Calories from Fat 0 |Fiber (g) 0.6 |Protein (g) 3.5 |Sodium (mg) 158 |Potassium (mg) 200 |Cholesterol (mg) 1 |Carbohydrates (g) 3.3
Nutritional information was determined using Mastercook. Yours may vary slightly, depending on the brand of ingredient or where your food was grown

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Garlic & Herb Bean Dip

2 tablespoons olive oil
1 medium onion, choped
3 garlic cloves, minced
1 teaspoon ground cumin
1/4 tesponn salt
1 can (16 ounce) cannelli beans, drained
1/4 cup chopped parsley, plus a few strigs for garnish.

1. Heat oil in a medium sauce pan over medium heat. Cook onion 5 minutes, stirring occasionally, until softened. Add garlic, cumin, and salt. Cook 1 minutes more, stirring to blend flavors. Remove from heat.
2. Transfer mixture to bowl of food processor fitted with a metal blade. Process 30 seconds; add beans. Pulse until mixture is smooth. Add parsley and pulse once or twice, just until blended.
3. Spoon into servig bowl. Drizzle with additional olive oil, if desired. Garnish with parsley sprigs.
Per serving: 65 calories;3 grams protien; 3 grams fat; 7 grams carb; 115 mg sodium; 0 mg chol

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Baked Honey Brie

1 pound wedge or wheel Brie cheese
1/3 cup toasted pine nuts
2 tabelspoons honey

1. Heat oven to 350° farenheit. Cut Brie in half horizontally. Place bottom half on an ovenproof serving plate or platter. Sprinkel half of the pine nuts over Brie; drizzle 1 tablespoon honey over pine nuts. Place top half of Brie over nuts. Top with remaining nuts and honey.
2. Bake until cheese starts to melt, about 10 to 15 minuts. Serve warm from the oven.
Per serving: 157 calories; 9 grams protien; 12 grams fat; 4 grams carb; 238 mg sodium; 38 mg chol

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Ranch Potato Skins

1 packet (1 ounce) ranch dressing mix
4 baked potaotes, quartered
1/4 cup sour cream
1 cup shredded cheddar cheese
Optional: green onions and/or bacon bits

Scoop out potaotes and combine with sour cream and dressing mix. Fill skins with mixture; sprinkle with cheese. Bake at 375° farenheit for 12-15 minutes. Garnish with green onions and/or bacon bits, if desired. Makes 8-10 servings.

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Bacon Cheese Ball

1 pound bacon
1 - 8 ounce package cream cheese
1/2 cup pecans chopped
1/4 teaspoon garlic salt
1/4 teaspoon garlic salt
1/4 teaspoon Worcestershire sauce
4 drops of Tabasco sauce

Cook bacon crisp and crumble. Mix all ingredients and shape into ball. Combine 1 tablespoon chili powder and 1 tablespoon paprika on waxed paper; roll ball to coat evenly. Wrap tightly in waxed paper Chill. Serve with crackers.

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Appetizers	Beans	Beef
Chicken	Pork	Crockpot
Casserole	Pasta	Soups & Stews
Side Dishes	Desserts	Eggs
Yeast Breads	Quick Breads	Beverages