What are some cheap, easy to make appetizer recipes?

or dips?What are some cheap, easy to make appetizer recipes?
';Say Cheese!';





LD,





If you want something that will ';wow'; your guests, this is a recipe I got from a an entertainer who was a fabulous host.





So simple, it puts together in a few minutes, and more than likely, once offered to company, it will disappear even more quickly, so depending on the number of guests, you will have to increase the ingredients. I promise you this is a winner!





The basic recipe: Serves 4-6





1 cup mayonaisse


1 cup shredded sharp cheddar cheese


1/2 cup minced onions





Mix them up thoroughly, put them in a baking casserole dish.


Put them in a 350 degree oven until it is bubbling nicely.





Serve with a wide assortment of vegetables, such as carrot sticks, celery, green pepper, broccoli, cauilflower, or any veggies of your desire.





Deceptively simple, it has always been the top appetizer in our home.





Hope you enjoy this. We do!!





Troublesniffer


Not only a cat servant, but a lover of fine food.What are some cheap, easy to make appetizer recipes?
This is an old recipe that I found in a very old English cookbook that I make and it is easy and cheap and people love them





';Rags and Tatters';





Get two sheets of puff pastry, put your favourite stuff on one side of each sheet. in a thin hap hazard layer, things like shaved ham or salami or whatever you want, then sprinkle with cheese, do not be heavy handed with the cheese, you can add a small amount of finely chopped tomato or capsicum, whatever you have and the mob will eat, then fold so you have pastry top and bottom, now roll with a rolling pin or use a bottle of wine, now cut into hap hazard small bite size pieces and put on baking sheet, glaze with beaten egg or sprinkle with dried herbs or sesame seeds if you like and bake in a hot oven till puffed and golden. Everybody loves them and with 5 or 6 sheets in a packet you feed a lot of people, vary the fillings so there is some vegetarian or just cheese, use garlic but I am serious, don't overfill of it will oooze out the sides anyway
Deli Snacks





2 (8 ounce) packages refrigerated crescent rolls


1/4 pound salami


1/4 pound cooked ham


1/4 pound pepperoni sausage


8 slices Provolone cheese


8 slices Swiss cheese


3 eggs, beaten


2 tablespoons grated Parmesan cheese





1. Preheat oven to 350 degrees.





2. Cover bottom of a 9x13 inch baking dish with 1 package crescent rolls. Layer salami, ham and pepperoni. Cover meat with a layer of Provolone cheese and Swiss cheese.





Spread 1/2 of the beaten eggs over


the cheese. Top with second package of crescent rolls.





Brush with remaining beaten eggs and sprinkle with Parmesan cheese.





3. Bake uncovered in the preheated oven for 25 minutes. Cover with foil, and bake for another 10 minutes.
I like this cos its fast, easy and versitile


Crostini Appetizers





These toppings can be prepared ahead for quick assembly.





Crostini: Slice 1 baguette French bread into 1/4'; slices. Using 1/3 cup olive oil, brush both sides of all slices. Arrange on baking sheet. Preheat broiler; broil 6'; from heat source until golden brown (about 2 min.). Turn; continue broiling until golden brown (1 1/2-2 min.). Remove to wire rack to cool. Store in airtight container up to 5 days. Amount: 55 slices.





Mozzarella Topping: In small bowl, combine 1 cup fancy shred mozzarella cheese, 8 sundried tomatoes in olive oil and herbs, drained, chopped and 2 tbsp. sliced green onions. Spoon 2-3 tsp. on each crostini. Bake in a preheated 400掳F. oven until cheese melts (5-7 min.). Amount: 24-36 crostini.





Bacon Cheddar Topping: In small bowl, combine 4 slices microwave bacon, cooked, crumbled, 1 cup fancy shred sharp Cheddar cheese, 1/4 cup mayonnaise, 1 Roma tomato, seeded, chopped and 1 tbsp. sliced green onions. Spoon 2-3 tsp. on each crostini. Bake in a preheated 400掳F. oven until cheese melts (5-7 min.). Amount: 20-30 crostini.





Spinach Topping: Spoon 2-3 tsp. Spinach Dip on each crostini. Sprinkle with fancy shred Parmesan cheese. Bake in a preheated 400掳F. oven until slightly browned on top (5-7 min.). Amount: 40-55 crostini.





Cheesy Artichoke Topping: In medium bowl, combine 1 (14 oz.) can artichoke hearts, drained, diced, 1 cup mayonnaise, 1 cup freshly grated Parmesan cheese, 1 (4 oz.) pkg. shredded Monterey Jack cheese, 2 tbsp. chopped hot red jalapeno peppers and 1/2 tsp. minced garlic. Spoon 2-3 tsp. on each crostini. Bake in a preheated 400掳F. oven until cheese melts (5-7 min.). Amount: 40-55 crostini.





Caramelized Onion and Roasted Pepper Topping: In medium skillet, melt 2 tbsp. butter. Saut茅 1 small onion, sliced until translucent (about 10 min.). Stir in 1 cup chopped roasted red pepper. Spoon about 1 tbsp. on each crostini. Sprinkle with crumbled Stilton cheese. Bake in a preheated 400掳F. oven until cheese melts (5-7 min.).





Amount: 16 crostini.
Cheesy Garlic Bread





1 loaf of french bread


Garlic (Granulated)


Shredded Cheddar Cheese


Olive Oil





Slice the french bread in 1/2 through the middle, then spread with Olive Oil, sprinkled garlic powder (granulated), then sprinkled cheddar cheese and set under your broiler until all cheese has melted and ends of the bread are turning brown.





Slice into 1 1/2'; slices and plate and serve.
These make alot and are inexpensive to make. They are really delicious.


Sausage Balls


3 c. Bisquick


1 pound cheddar cheese, grated


1 pound Sausage ( I prefer Jimmy Dean Roll Sausage)


Mix all ingredients well in large bowl. (I use my fingers) Let sit 1/2 hour in fridge. Roll into balls and place on cookie sheet. Bake at 400' for 15 minutes or golden brown.
You will get variety of recipes ebooks from here.


http://www.squidoo.com/recipes_ebooks_fr鈥?/a>
http://www.cdkitchen.com has some really great recipes. You should really check it out, they're fabulous and quite creative and fresh.
Here are some links to a couple of good ones





http://www.ehow.com/how_2290233_cheesy-beef-spread.html





http://www.ehow.com/how_2196805_cheese-ball-appetizer.html
Seven Layer Dip
Pigs in a blanket Stuff Mushrooms
Spinach Dip in Hawaiian Round Bread





1 pkg. (10 oz.) frozen chopped spinach, thawed and drained


1 container (16 oz.) sour cream


1 cup mayo


1 pkg. KNORR Vegetable Soup and Recipe Mix


1 can (8 oz.) chestnuts, drained and chopped


3 scallions, chopped


1 Hawaiian Bread Round, scoop out middle to make a bowl and reserve





In a med. bowl, stir the spinach, sour cream, mayo, soup mix, water chestnuts and green onions until well mixed. Cover and chill 2 hours to blend flavors.





Stir before serving. Pour into a prepared round of Hawaiian Bread, serve with crackers and the scooped out bread pieces


______________________________________鈥?br>




Strawberry Bread


Yields 2 loaves





2 10 oz. packages frozen strawberries, thawed


3 c. flour


1 t. baking powder


1/2 t. salt


1 t. cinnamon


2 c. sugar


3 eggs, beaten


1 c. veg. oil


1 c. chopped pecans





Preheat oven to 350. Drain strawberries, reserving 1/2 cup juice. Mix together the flour, baking soda, salt, cinnamon and sugar. Make a hole in the center of mixture and pour in strawberries, oil, eggs, and pecans. Mix by hand until thoroughly combined. Pour into 2 greased and floured loaf pans. Bake 40-60 mts.





Spread:


1/2 c. strawberry juice


1 8 oz. package cream cheese





Blend together the strawberry juice and cream cheese til spreading consistency. Serve as a spread for the cooled and sliced bread.


_____________________________________





Caramelized Walnuts





陆 pound walnuts, about 1 3/4 cups


1 egg white


1/3 cup sugar





Preheat oven to 350潞. Mix walnuts, egg white and sugar together in a medium bowl. Place on sheet pan and bake at 350潞 degrees for 15 to 20 minutes. Let cool, then break into pieces if necessary.


______________________________________





Dates Wrapped in Bacon





2 boxes of pitted dates


2 packages of bacon





Cut bacon package in half, wrap a date in a bacon half and arrange on a baking sheet. Bake at 350 for about 30 minutes, halfway thru baking turn them around so they bake completely. Drain, let them cool and arrange on a pretty dish with toothpicks.


_______________________





Marinated Mushrooms


1 pound fresh mushrooms, sliced


3/4 cup olive oil


3 tablespoons tarragon vinegar


陆 teaspoon salt


Dash pepper


2 teaspoons minced parsley


陆 teaspoon dried tarragon


Mix all ingredients together. Let stand at room temperature, 6 hours if possible, to mellow flavors.


______________________________





Pineapple Cheese Spread





This makes 5 cups.





2 8 oz. cream cheese


1 8 陆 oz. can crushed pineapple, drained


1 c. chopped pecans


陆 c. chopped green bell pepper


2 T. chopped green onion


1 t. Lawrey's Seasoned Salt


Soften cream cheese and mix with pineapple, nuts, green pepper and onions. Blend in salt and mix well. Pack into a crock and refrigerate to set or roll into a ball covered with crushed pecans. Serve with crackers.


______________________________





Crabmeat Pinwheels





2 ounces cream cheese, softened


1/3 cup mayonnaise


2 tablespoons green onions, chopped


1/4 cup red bell pepper, chopped


1 cup cheddar cheese, shredded


1 4 ounce can crabmeat, drained





Combine cream cheese, mayonnaise, onions, red pepper, cheddar cheese and crabmeat. Spread thin layer of mixture on tortillas. Wrap individually in plastic wrap. Chill at least three hours or overnight. When ready to serve, cut into 3/4 inch appetizers.


______________________________





Wrap-and-Roll Basil Pinwheels


Makes about 24 pinwheels





3 (7 - or 8-inch) flour tortillas


1 (5.2-oz.) carton Boursin Cheese or one 5-oz. container semi soft cheese with garlic and herbs


12 large fresh basil leaves


陆 of a 7-oz. jar roasted red sweet peppers, cut into 1/4-inch wide strips


4 oz. thinly sliced cooked roast beef, ham, or turkey


1 Tbsp. mayonnaise or salad dressing


Fresh basil leaves (optional)





Spread each flour tortilla with 1/3 of the Boursin cheese or semisoft cheese with garlic and herbs. Add a layer of the large fresh basil leaves to cover cheese. Divide roasted red sweet pepper strips between the tortillas; arrange roasted red pepper strips over the basil leaves 1 to 2 inches apart. Top with meat slices. Spread 1 teaspoon mayonnaise or salad dressing over the meat on each tortilla. Roll up the tortillas tightly, jell-roll style, enclosing the filling. Wrap each roll in plastic wrap. Chill the tortilla rolls in the refrigerator 2 to 4 hours to blend flavors.





To serve, remove the rolls from the refrigerator. Remove the plastic wrap from the tortilla rolls; cut each of the rolls into 1-inch slices (make diagonal slices, if desired). Garnish with the fresh basil leaves, if you wish. Skewer each of the cut tortilla rolls on frilly picks or on short decorative skewers, if desired.


______________________________





Sugared Spiced Nuts





1 large egg white


1 teaspoon water


4 cups mixed salted roasted nuts (about 1 1/4 lb.)


1 cup sugar


1 1/2 tablespoons cinnamon or pumpkin pie spice





Preheat oven to 250F.





Whisk together egg white and water in a large bowl until frothy and stir in nuts. Stir together sugar and cinnamon and stir into nuts, coating well. Spread nuts in a lightly buttered large shallow pan and bake in middle of oven until dry, about 50 minutes. Cool and break into bite-size chunks.





Cooks' note:


Nuts keep in an airtight container at room temperature 5 days.





Gourmet


September 1999


______________________________





Stuffed Cherry Tomatoes





2 pkgs. (one 8 ounces, and one 3 ounces) cream cheese, softened


2 Tablespoons mayonnaise


1 pkg (.4 ounce) ranch salad dressing mix


3 dozen cherry tomatoes





In a mixing bowl, blend cream cheese, mayonnaise and salad dressing mix until smooth. slice a thin slice off tops of tomatoes and carefully remove insides; invert on paper towel to drain. Fill with cream cheese mixture.


______________________________





Strawberry-Cheese Ball


1 cup mayonnaise


1 1/2 cup sharp cheddar cheese


陆 cup chopped pecans


2 green onions, chopped





Mix in ball and refrigerate over night. Pour 5 oz. strawberry preserves over ball just before serving. Serve with a butter cracker such as Ritz.





______________________________





Spinach Roll-Ups


2 boxes frozen spinach, defrost and squeeze out the liquid


1 cup mayonnaise


1 cup sour cream


1 cup Baco Bits


陆 pkg Buttermilk Ranch Dressing


Flour tortillas





Mix together first 5 ingredients. Spread on flour tortillas and roll up. Wrap in wax paper. Refrigerate overnight. Slice and serve.


______________________________





Shrimp Mold Spread





1 lb shrimp, cubed


1 (8 oz) block cream cheese


陆 can of tomato soup


1 envelope Knox gelatin


1 cup mayonnaise


1 cup celery, chopped small


3 tbsp onion, chopped small





Heat tomato soup and add Knox -- stir until dissolved. Pour over cream cheese and mayo -- stir 'till smooth. Add rest of ingredients and pour into mold (I LIGHTLY spray it with PAM or other type of release first). Refrigerate for 4 hours or overnight. I made mine two days in advance Unmold (as if Jell-O mold) and serve as a spread. Don't plan on any leftovers. Even seafood haters LOVE this mold!





______________________________





Orange Glazed Cocktail Sausages





1 package Lit'l Smokies (50 links)


1 cup brown sugar


1 tablespoon flour


2 tablespoons mustard


1 tablespoon vinegar


1/4 cup orange juice concentrate (undiluted)





Combine ingredients and heat until warm in microwave.


______________________________





Crab 'n Stuff





8-oz. imitation or real crab meat


8-oz. cream cheese


Seafood or cocktail sauce





Combine cream cheese and crab. Shape in a ball. Pour seafood sauce over crab ball. Serve with wheat crackers.


______________________________





Spirited Apricot Brie


陆 cup apricot jam


1 Tablespoon grated orange peel


1 Tablespoon brandy or orange juice


1 Tablespoon lemon juice


1/8 teaspoon ground cinnamon


1 piece brie cheese (about 陆 lbs.)





Thin baguette slices or water crackers





Mix jam, orange peel, brandy, lemon juice, and cinnamon in a shallow microwave-safe serving dish just large enough to also hold the brie.





Set brie in apricot sauce. Return to microwave oven and cook, uncovered, until the cheese is hot and slightly melted, about 1 minute; check at 20-second intervals.





Scoop cheese and apricot sauce onto the baguette slices