NewlyMrs
Laugh-Live-Love LIFE!
Member since 10/06 14432 total posts
Name:
Jennifer
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Re: Appetizer Ideas for New Years
Hot Crabmeat Dip
Ingredients
1 8 ounce package of cream cheese (can substitute with fat free cream cheese)
1 can flaked crabmeat, drained well
½ tsp horseradish (not creamed horseradish)
2 Tbsp onion, finely chopped
1 Tbsp milk (can substitute with skim milk)
¼ tsp salt
Pepper to taste
Preparation
Mix all ingredients together. Pour into an 8” pie plate.
Bake at 350 degrees for approximately 15 minutes, or until hot.
Serve with crackers.
Spinach Dip
Ingredients
1 8 ounce package of cream cheese (can substitute with fat free cream cheese), softened
1 8 ounce container sour cream (can substitute with fat free cream cheese)
1 frozen package chopped spinach, thawed & drained well (do not cook)
1 envelop of onion soup mix
Preparation
Soften cream cheese at room temperature. Mix sour cream to cream cheese until blended smoothly. Add onion soup mix, until blended well. Add drained spinach, mix well.
Serve in bread bowl with center-pieces or with cut vegetables.
Sweet Beer – Hot Dogs
Ingredients
2 pounds hot dogs, cut into bite size pieces, or cocktail franks
2 Cups brown sugar
2 Cups ketchup
1 12oz can of beer
Preparation
Place last 3 in ingredients in a large saucepan and gentle mix. Add hot dogs. Cover and put on a low heat. Simmer slowly for about 45 minutes or until hot dog pieces are plumped up and the sauce has slightly thickened.
This can also be done in a slow cooker
Serve with toothpicks or serving spoon.
(Recipe is from foodnetwork.com)
Taco Dip (Hot)
Ingredients
1 can Hormel chili (with or without beans)
1 8oz cream cheese package
1 cup shredded cheddar cheese
Black olives (optional)
Preparation
Spread cream cheese on bottom of pie dish. Spread can of Hormel chili. Top with cheese and olives, if desired.
Heat in oven at 350 degrees until cheese is bubbly throughout! Serve with tortilla chips.
Taco Dip (Cold)
Ingredients
1 8oz package softened cream cheese
1 8oz container sour cream
1 envelop of taco mix
1 cup cheddar cheese
1 cup salsa
1 cup shredded lettuce
1 medium diced tomato
Black olives
Preparation
Thoroughly mix sour cream and cream cheese until smooth. Mix in taco envelope. Spread into clear bowl. Layer cheddar cheese, salsa, lettuce, tomatoes and black olives
Serve with taco chips
Ultimate 7-Layer Dip (Served Cold)
Ingredients
Mix
1 pkg (8oz) cream cheese & 1 tbsp taco bell home originals taco seasoning mix.
Spread onto bottom of 9-inch pie plate or quiche dish.
Layer
1 can (16 oz.) TACO BELL HOME ORIGINALS Refried Beans & remanding taco mix
1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 cup Sour Cream
1 cup shredded lettuce
1 cup Mexican Style Shredded Cheese
Sprinkle
½ cup sliced green onions (handful)
2 Tbsp. sliced pitted ripe olives
Cover & refrigerate several hours or until chilled.
Serve with WHEAT THINS Baked Snack Crackers
Make Ahead
Dip can be stored, tightly covered, in the refrigerator up to 2 days.
Hot Artichoke & Spinach Dip
Ingredients
½ cup pepper jack cheese, shredded
1 cup sour cream (can use reduced fat)
1 cup mayo (can use reduced fat)
½ cup parmesan cheese
2 tsp mustard
Dash of white pepper
1 can of artichokes, rinsed well and drained, chopped
1 frozen package chopped spinach, thawed & drained well
½ cup onion, finely chopped
Preparation
Combine pepper jack cheese, sour cream, mayo, ¼ cup parmesan cheese, mustard, white pepper, artichoke hearts, spinach, and onion. Pour into 9” pie plate. Sprinkle with remaining parmesan cheese. Bake at 350 degrees for 15 minutes, until hot. (25 minutes if make ahead of time.)
Serve in a bread bowl & removed bread pieces or with crackers.
Spicy Italian Sausage & Cheese Bread
Ingredients
1 frozen package of pizza dough (usually comes 2 loaves in a package) Defrost overnight
2 Tbsp cornmeal
1 tablespoon olive oil
¾ pounds Italian sausage, removed from casings
1 cup onion, diced
½ tsp red pepper flakes, crushed
3 Tbsp fresh basil leaves, chopped
2 Tbsp fresh parsley leaves, chopped
1½ cups mozzarella, shredded
1 egg plus 2 tsp water, beaten together
Preparation
Preheat oven to 375 degrees. Sprinkle 1 Tbsp of the cornmeal onto a large baking/cookies sheet. Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly. Remove the skillet from the heat and add the basil and parsley, stirring constantly. Cool the sausage mixture completely. Sprinkle the remaining tablespoon of cornmeal onto a lightly floured surface and place the pizza dough on top of the cornmeal. (I use parchment paper to roll on, and read your dough’s directions; some want you to take the dough out 2 hours before working with it). Roll the dough into a 10x14 inch rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch boarder around the edges. Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash. Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll. Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash. Bake the sausage bread for 35 to 40 minutes or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing. To serve, slice the bread into 1-inch pieces and serve warm.
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TreAnt427
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Member since 8/06 8652 total posts
Name:
Tracy
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Re: Appetizer Ideas for New Years
Posted by NewlyMrs
Spicy Italian Sausage & Cheese Bread
Ingredients
1 frozen package of pizza dough (usually comes 2 loaves in a package) Defrost overnight
2 Tbsp cornmeal
1 tablespoon olive oil
¾ pounds Italian sausage, removed from casings
1 cup onion, diced
½ tsp red pepper flakes, crushed
3 Tbsp fresh basil leaves, chopped
2 Tbsp fresh parsley leaves, chopped
1½ cups mozzarella, shredded
1 egg plus 2 tsp water, beaten together
Preparation
Preheat oven to 375 degrees. Sprinkle 1 Tbsp of the cornmeal onto a large baking/cookies sheet. Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly. Remove the skillet from the heat and add the basil and parsley, stirring constantly. Cool the sausage mixture completely. Sprinkle the remaining tablespoon of cornmeal onto a lightly floured surface and place the pizza dough on top of the cornmeal. (I use parchment paper to roll on, and read your dough’s directions; some want you to take the dough out 2 hours before working with it). Roll the dough into a 10x14 inch rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch boarder around the edges. Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash. Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll. Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash. Bake the sausage bread for 35 to 40 minutes or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing. To serve, slice the bread into 1-inch pieces and serve warm.
I'm gonna try this one!
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), antipasta. 
