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What's For Dinner? Christmas Appetizers

Lisa Lewey-Shields is back with great appetizer options for your next holiday potluck.
Vegetable Pizza

2 pkgs. Crescent Rolls
8 oz cream cheese (I like 1/3 fat free)
½ cup mayo
½ small white sweet onion minced or 2 TBL instant dry minced onion
1 pkg Hidden Valley Ranch Mix
1 tsp dill weed
½ tsp garlic minced fine or garlic granules
¼ tsp black pepper
2 cups shredded cheese
Grape tomatoes to garnish
Raw veggies: onions, cucumbers, tomatoes, carrots, mushrooms, cauliflower, broccoli or whatever you would like to use. Chopped. I prefer smaller fine pieces but you can use small bite size pieces if you prefer.
Instructions:
Press two packages of crescent rolls on to jelly roll pan. Poke all over with a fork or roll a docker all over the dough..
Bake in 350° oven for 8-10 mins or until golden brown. Let cool.
Combine cream cheese, mayo, ranch mix, dill weed, garlic, and pepper. Spread onto baked crust. Arrange chopped veggies on top of cheese spread.
Sprinkle cheese on top of veggies. Garnish with tomatoes.

Bacon Wrapped Water Chestnuts

Sauce:
1 c white sugar
1 c brown sugar
10 oz. ketchup

Whole peeled water chestnuts
1 pkg bacon
Toothpicks

Cut bacon in ½’s or 1/3’s; wrap around each water chestnut;
Secure with wooden toothpick.
Bake at 350° for ½ hour. Drain fat.
Pour sauce over water chestnuts. Bake for an additional ½ hour.
Serve warm.

BLT Roll-Ups

8 oz. cream cheese
1/2 cup mayo
1 Hidden Valley Ranch Dry Dressing pkg.
8-10 slices center cut bacon, cooked and crumbled
1 cup chopped tomatoes
Onion or green onion
4 eight-inch flour tortillas
1 cup shredded romaine lettuce

Mix cream cheese and mayo in a bowl. Add crumbled bacon and diced tomatoes. Spread mixture on tortillas and top with lettuce. Roll up tightly and refrigerate for an hour. Slice into 1/2 inch slices.

I have also tweaked this by adding Budding Beef or Ham, Turkey or Roast Beef, Spinach, Black Olives, Green Olives, whatever you desire. You can also use any brand or flavor tortillas or flatbread wraps.

Crab and Cream Cheese Spread

1 8 oz. cream cheese
½ pkg imitation crab sticks or crab pieces about ¾ lb. minced (you can use real crab)
1 small sweet onion – minced very fine
1 bottle Cocktail Sauce any brand (I prefer Hoffman House – Shrimp & Seafood Sauce)

Work ½ the crab and onion into cream cheese. Spread onto plate or serving tray.
Pour cocktail sauce over top of cream cheese.
Garnish other ½ of minced crab over top of cocktail sauce.
Refrigerate. Serve with crackers.

Sausage Balls

1 lb. pork sausage
2 cups Bisquick
2 cups shredded cheddar cheese or any cheese of your choice
Dash of cayenne
½ tsp minced garlic
Salt and pepper to taste

Preheat you oven @ 350°
Mix all ingredients with your hands. Shape into walnut sized balls.
Place on a sprayed baking pan. Cook @ 350 degree oven for about 20 mins turning once during this time so they will brown on both sides.
Serve with Honey Mustard Sauce.

Honey Mustard Sauce

¼ cup Yellow Mustard (You can use Dijon mustard)
¼ honey
½ to ¾ cup mayo
Stir and serve
Keeps for 2-3 weeks covered and refrigerated


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