Browse Category by Appetizers
Appetizers, Elaine Walker

Avocado Goat Cheese Truffles

1 package (8 ounces) cream cheese, softened
1/2 cup shredded pepper jack cheese
1/4 cup fresh goat cheese
1 garlic clove, minced
1 teaspoon grated lime zest
1 teaspoon olive oil
1/2 teaspoon chili powder
1/4 teaspoon crushed red pepper flakes (optional)
3 medium ripe avocados, peeled
1 tablespoon lime juice
2 cups salted pepitas, finely chopped
pretzel sticks

In a small bowl, beat cheeses, garlic, lime zest, oil, chili powder and pepper flakes until blended. Refrigerate 1 hour or until firm.

With a small melon baller, scoop out avocado balls onto a baking sheet; sprinkle with lime juice. Shape 1-1/2 teaspoons cheese mixture around each ball, then roll in pepitas. Place on a waxed paper-lined baking sheet. Refrigerate until serving.

If desired, put a pretzel stick into the top of each truffle.

Appetizers, Elaine Walker

Elaine’s Chex Mix

3 tablespoons butter
1 tablespoon Worcestershire sauce
1/4 teaspoon steak seasoning salt (salt with garlic & pepper)
1/4 teaspoon Mole Mexican seasoning
1 cup whole grain Cheerios
1 cup Rice Chex cereal
1 cup Wheat Chex cereal
1 cup whole pecans

Preheat oven to 275 degrees F. Melt the butter. Stir in Worcestershire sauce, seasoned salt and Mole.

Add cereal to pie plate. Pour over butter with seasoning. Stir until coated.

Bake for 1 hour, stirring every 15 minutes. Remove from oven, let cool. Store in an airtight container.

Appetizers, Breakfast, Elaine Walker, Poultry, Sandwiches

Party Sliders

Take one package of a dozen soft, baked dinner rolls.
Slice in half to create a top layer and bottom layer.
Remove the top layer.
Put the bottom layer in a glass, 13 x 9 inch greased baking dish.

Add your choice of fillings:

1) Chicken BBQ sliders: 3 cups of cooked chicken, 1/3 cup BBQ sauce, 6 slices Pepper Jack cheese, 1/4 cup parsley.
Cover with the top layer of dinner rolls.
Brush with 1/4 to 1/2 cup melted butter.

2) Breakfast sliders: 9 eggs (scrambled, cooked), 6 slices of ham, 6 slices of cheddar cheese, 8 slices of bacon (cooked, crumbled), 3 ounces spinach (raw)
Cover with the top layer of dinner rolls.
Brush with 1/4 to 1/2 cup melted butter. Sprinkle with black pepper.

3) Chicken Parmesan sliders: 3 cups of rotisserie chicken (shredded), 1/2 cup marinara sauce, 8 ounces mozzarella (shredded), 1/4 cup basil.
Cover with the top layer of dinner rolls.
Melt 1/2 cup butter and stir in 2 gloves of minced garlic, 2 tablespoons basil, 2 tablespoons grated Parmesan. Brush on top of rolls.

For all:
Bake at 350F for 20 minutes.
Remove from oven.
Slice so that all sandwiches are separate.

Choice 4 – Cheeseburger sliders
Bake meat first:
Put 2 pounds of ground beef into your baking dish.
Sprinkle with 2 teaspoons of salt, 2 teaspoons of pepper and 2 teaspoons of garlic powder.
Mix by hand until spices are well distributed.
Press evenly to cover bottom of baking dish.
Bake at 350F for 20 minutes.
Remove meat, keeping it in one piece.
Discard grease. Rinse pan.

Take one package of a dozen soft, baked dinner rolls.
Slice in half to create a top layer and bottom layer.
Remove the top layer.
Put the bottom layer in your rinsed pan.
Place cooked beef on top.
Add 6 slices of cheddar cheese.
Cover with the top layer of dinner rolls.
Brush with 1/4 to 1/2 cup melted butter. Sprinkle with sesame seeds.
Bake at 350F for 20 minutes.
Remove from oven.
Slice so that all sandwiches are separate.

Appetizers, Dad, Seafood

Seafood Dip

2 tablespoons butter
1/2 green bell pepper, diced
1 small onion, diced
2 stalks celery, diced
1/2 of a 10 3/4-ounce can cream of shrimp soup
1 cup mayonnaise
6 ounces freshly grated Parmesan
6 ounces crabmeat
6 ounces medium shrimp, deveined

Preheat oven to 325 degrees F.

Remove & discard the tails from the shrimp. Cut the shrimp body into two or three pieces. Chop the crabmeat (if using canned crabmeat, first drain and remove all shell remnants. Imitation crabmeat can be substituted.)

Melt the butter in a large skillet over medium heat. Add the bell pepper, onion, and celery and saute for 2 minutes. Stir in the shrimp and crabmeat.

In a bowl, combine the soup, mayonnaise and Parmesan. Add to seafood and mix well.

Spoon the mixture into a lightly greased 8 by 11-inch casserole dish. Bake for 30 minutes.

Serve warm with tortilla chips.

Appetizers, Elaine Walker, Poultry

Nutty Jalapeno-Chicken Stuffed Peppers

12 large jalapeno peppers
1/2 cup peanut butter
1 coup shredded cooked chicken
3-ounce package cooked bacon pieces
1/2 cup shredded cheddar cheese
1/4 cup mayonnaise
1 cup crushed corn flake cereal

Preheat oven to 350F.

Split pepper open, but not all the way through, and remove seeds. Place peppers in a medium bowl and cover with boiling water for 2 minutes. Drain and pat dry.

In another medium bowl, mix together the peanut butter, chicken, bacon, and cheese. Fill each jalapeno with the mixture. Smear each pepper with mayonnaise and roll in crushed corn flakes to cover.

Place jalapenos on a a non-stick baking sheet and bake until golden, about 15 to 20 minutes.

Appetizers, Elaine Walker

Baked Buffalo Pickle Chips

1 jar (25 oz) dill pickle chips
2 eggs
¼ cup buffalo sauce
1 tsp garlic powder
1 tsp paprika
½ tsp pepper
½ tsp crushed red pepper
4 cups rice chex
¼ cup blue cheese dressing (for dipping)

Begin by draining the juice from the pickles. Next, whisk together the eggs and buffalo sauce in a shallow bowl.

Place the rice chex, garlic powder, paprika, black and red pepper in a food processor. Combine until a fine crumb mixture forms then place in another shallow bowl.

Soak the pickle chips in the buffalo egg mixture, then toss them in the seasoned rice chex.

Place them on a wire rack on top of a baking sheet and broil on high on the middle shelf of the oven for 10 minutes.

Serve with a side of blue cheese dressing for dipping.

Appetizers, Debbie Allen

Paleo Party Mix

1/3 c. coconut oil, duck fat, or ghee
2 T. Worcestershire sauce
1 t. seasoned salt
1/4 t. granulated garlic
1/4 t. granulated onion
1 c. raw almonds
1 c. raw pecans
1 c. raw cashews
1/2 c. raw pumpkin seeds
1/2 c. raw sunflower seeds

Preheat oven to 275F. Line a baking sheet with parchment paper and set aside.

In a medium saucepan, melt the fat over medium-low heat.

Stir in the Worcestershire sauce, seasoned salt, granulated garlic, and granulated onion.

Add the almonds, pecans, cashews, pumpkin seeds, and sunflower seeds to the saucepan. Mix well until all the nuts are coated.

Spoon the nut mixture onto the lined baking sheet and spread in an even layer.

Bake for 45-60 minutes, stirring every 10-15 minutes, until the nuts are nice and toasted.

Place the baking sheet on a wire rack to let the nuts cool completely. Store the cooled nuts in a sealed container in the refrigerator.

Appetizers, Dawn Butler

Roasted Chickpeas

2 (15-ounce) cans chickpeas, also known as garbanzo beans, thoroughly drained and rinsed (about 3 cups)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon sea salt

Optional: Soak the chickpeas in 1 t. of baking soda and hot water for about 5 minutes. Then remove the skins on the chickpeas by rubbing them between your hands.

Heat the oven to 400°F and arrange a rack in the middle.
In a large bowl, whisk together the olive oil and spices. Stir in the chickpeas until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 35 to 45 minutes.

Appetizers, Elaine Walker, Vegetables

Peanut Veggie Dip

1/4 cup creamy (smooth) peanut butter
1/4 cup peach or apricot jam
1 teaspoon grated fresh ginger
1/2 teaspoon minced garlic
1 tablespoon fresh lime juice
1 tablespoon tamari sauce
1/8 teaspoon cayenne pepper

Mix together all ingredients. Serve at room temperature with carrots and celery.