Apple Pie Party Dip

1 1/3 cups peeled, cored, and diced apple
1 teaspoon fresh lemon juice
2 teaspoons brown sugar
2 teaspoons apricot preserves
1/8 teaspoon cinnamon

Ingredients for chips:
5 (6-inch) flour tortillas
2 tablespoons butter, melted
1/2 teaspoon cinnamon
1 1/2 tablespoons sugar

1. Combine all the dip ingredients in a bowl, then cover and refrigerate the mixture until chilled.
2. Brush the tortillas with butter, then cut them into wedges.
3. Arrange the wedges on a greased baking sheet, sprinkle with cinnamon and sugar, and bake at 350° F until golden brown, about 10 minutes. Let them cool before serving. Serves 4 to 6.

Onion Dip

1 (16 oz) container of sour cream
1 pkg onion soup mix
1/2 tsp Worcestershire sauce, if desired

Stir together and serve with potato chips.

Clam Dip

2 cans minced clams
1 (8 oz) package cream cheese
1 tsp onion flakes (or to taste)
1 tsp Worcestershire sauce

Drain clams, reserving juice. Mix enough clam juice into cream cheese to make it the consistency of dip. Add clams, onions flakes and Worcestershire sauce and stir well. Refrigerate overnight. Serve with crackers or potato chips.

Bacon Sausage Roll-ups

1 c. brown sugar
1 lb. bacon
16 sausage links

Cut bacon in halves. Cut sausage in halves. Wrap bacon around each sausage link and fasten with a toothpick. Place roll-ups in greased 9x13 inch pan. Sprinkle with brown sugar. Cover and refrigerate 8 hours, or overnight. Bake at 350 degrees for 30 to 45 minutes.

Tomato Bruschetta

• 6 roma (plum) tomatoes, chopped
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

Directions

1. In a large bowl, combine the roma tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit overnight.
2. Preheat the oven on broiler setting.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Jalapeno Pepper Appetizers

20 jalapeno peppers
8 ounces cream cheese, softened
1 package hidden valley ranch dressing mix
20 bacon strips, halved

DIRECTIONS

1. Cut peppers in half lengthwise; remove seeds, stems and center membrane.
   
2. Mix ranch dressing powder into cream cheese
3. Stuff each half with 1-2 teaspoons of cream cheese. Wrap with bacon and secure with toothpick.
4. Place on a broiler rack that has been coated with non-stick cooking spray. Bake at 375 degrees F for 15-25 minutes or until bacon is crisp. Remove toothpicks. Serve immediately.

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Guacamole

2 avocados - peeled, pitted and diced
1/2 tsp garlic powder
2 teaspoons salt
1 large tomato, diced
1/2 onion, diced
2 tablespoons fresh lime juice

DIRECTIONS

1. In a medium bowl, mash the avocados and stir in salt and garlic powder. Mix in the tomato, onion, and lime juice. Cover and chill in the refrigerator at least 30 minutes before serving.
2. Can also add 2 jalapeno peppers, chopped and 1/2 tablespoon chopped fresh cilantro for extra flavor.
   

Seven Layer Taco Dip

1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 bunch chopped green onions
8-12 oz guacamole
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese

DIRECTIONS

1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
3. Top the layers with salsa. Place a layer of tomato, and green onions over the salsa, smooth guacamole over the green onions, and top with Cheddar cheese. Garnish with black olives.
4. For extra spice, add finely chopped green chilis to the refried bean mixture
5. Serve with corn chips
   

Hot Artichoke and Spinach Dip

1 (8 ounce) package cream cheese, softened
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese (can also use fresh)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
2. In a medium bowl, mix together cream cheese, sour cream, Parmesan cheese, Romano cheese, garlic, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
4. Serve with bread, crackers, or tortilla chips.
5. For added flavor, top with pepperoni slices before baking.
   

Baked Potato Soup

INGREDIENTS
* 12 slices bacon (or use leftover ham)
* 1/3 cup margarine
* 1/3 cup all-purpose flour
* 4 cups milk
* 1 cup cream
* 4 large baked potatoes, peeled and cubed
* 4 green onions, chopped
* 1 1/4 cups shredded Cheddar cheese
* 1 cup low fat sour cream
* 1 teaspoon salt
* 1 teaspoon ground black pepper

DIRECTIONS

1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Butterhorn Rolls/ Cinnamon Rolls

1 tbl yeast
2 tbl water
¾ cup sugar
½ cup butter
3 eggs
¾ cup milk
½ tbl salt
4 cups flour

Proof yeast in water and sprinkle with sugar. Warm butter and milk together in microwave. Combine the butter/milk mixture with the rest of the ingredients in a glass bowl or mixer. Dough should be sticky to the touch. Cover with plastic wrap and let rise in warm place. Put out on floured board and knead with flour until it is a little less sticky. It should be tender but manageable.

For butterhorn rolls

Let rest 10 minutes. Break into 3 balls. Roll each ball into pizza-size circle. Brush with softened or melted butter. Cut with pizza cutter into about 12 pizza-slice shapes. Roll up from big side to small forming a crescent. Brush rolls with melted butter. Cover and let rise until doubled. Bake at 350 degrees for 13-15 minutes or until golden brown.

For cinnamon rolls

Roll dough into a rectangle. Spread with melted or softened butter. Sprinkle with cinnamon sugar mixture. Roll into a log and cut 1 inch thick slices. (A serrated knife works best for this.) Place in greased pan and let rise until double in size. Bake at 350 degrees for about 20 minutes. Remove immediately from pan. Let cool slightly and spread on frosting. Serve warm or at room temperature

German Pancakes

6 eggs
1 cup milk
1 cup all-purpose flour
2 tablespoons butter, melted

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan with the melted butter.
Place eggs, milk and flour in a blender and whip until smooth. Pour into prepared pan.
Bake in preheated oven for 20 minutes, or until golden.
Serve traditionally with sour cream and applesauce, or American style with butter and syrup.

French Breakfast Puffs

From Pioneer Woman

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat. Faint.

Hershey's Kiss Cookies

1 1/4 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup white sugar for decoration
unwrapped Hershey's kiss candies

1. Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, and salt; set aside.
2. In a medium bowl, cream together butter, peanut butter, 1/2 cup white sugar, and brown sugar until smooth. Beat in egg, then stir in vanilla. Gradually blend in the sifted ingredients. Shape dough into 1 inch balls. Roll in remaining sugar. Place 2 inches apart on ungreased cookie sheets.
   
3. Bake at for 10 to 12 minutes in the preheated oven.
   
4. Remove from oven and immediately press Kiss into center of cookie. Remove from pan to wire cooling rack.
   

Craisin White Chocolate Shortbread

Thanks Charla via Naomi!

2 cups (4 sticks) butter, softened
1 cup sugar
4 cups flour
1 pkg. (6 squares) BAKER’S White Baking Chocolate, chopped (I just used a bag of White Chocolate Chips)
1-1/2 cups dried cranberries

PREHEAT oven to 350 F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add flour; mix well.

STIR in chopped chocolate and cranberries. Drop rounded tablespoons of dough, 2 inches apart, onto un-greased baking sheets. Flatten each ball of dough slightly.

BAKE 10 to 14 minutes or until lightly browned. Cool 5 minutes on baking sheets. Remove to wire racks; cool completely.

Sugar Cookies

1 cup butter
2 cups sugar
1 eggs
2 Tbsp milk
2 tsp vanilla
4 cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

Cream sugar and butter. Add milk, vanilla and egg and cream together until smooth. In a separate bowl, combine all dry ingredients and stir well. Add to wet ingredients, making a smooth dough. Refrigerate 1 hour. On well floured surface, roll out dough to desired thickness. For soft cookies, roll thicker for crunchy cookies, roll thinner. Bake at 375 for 10-12 minutes.

Chocolate Pretzel Bites

You will need square pretzels, hershey's kisses, and M&M's. You can make lots of these at once, but they need time to cool before you serve them.




Place the pretzels on a baking sheet, unwrap the kisses, and place on top.

Place in a 300 degree oven for 3 minutes, or until chocolate is soft through the center.



Remove from oven and press an M&M into the center. Let cool 5-10 min. Transfer to plate.

For a tastier option, slice caramels into this pieces and place under Hershey's kisses before melting them. Let cool 10-15 minutes before serving.

Italian Tomato Sauce

Make this sauce with nice, ripe tomatoes in season. This is a basic sauce.
by Deborah Mele

Fresh basil is the only herb used to flavor the sauce, allowing the sweetness of the tomatoes to shine.

5 Pounds of Fresh, Ripe Tomatoes
1/2 Cup Olive Oil
1 Cup Chopped Onion
1 1/2 Teaspoon Salt
Fresh Ground Pepper
4-5 Tablespoons Fresh, Chopped Basil


Blanch the tomatoes a few at a time for 10 seconds to loosen their skins.
Peel, core and halve the tomatoes.
Gently squeeze each half over the sink to remove the seeds.
Chop the pulp.
Add the oil to a large skillet or saucepan, and add the onions when it is hot.
Cook until they are translucent over low heat.
Raise the heat and add the tomatoes, salt, pepper and basil.
Cook 15 minutes stirring frequently until the mixture thickens.
Serve over pasta of choice.

Makes 2 Quarts
Note: This sauce will keep in the refrigerator for several days, and will freeze well for a month or two.