Christmas Treats Day 22: Shrimp Spread

This is a ridiculously simple recipe. The combination works together well and it seems to be a favorite Christmas appetizer. If you plan on making it to take somewhere, simply place the shrimp mixture in a bowl and assemble when arriving at your destination.

1 (8 oz.) block cream cheese, softened
1 small can mini shrimp
1 jar cocktail sauce
Crackers

Mix together mini shrimp and cocktail sauce. On a small serving tray, either place softened block of cream OR spread an even layer in the middle of the tray. Pour shrimp mixture over cream cheese. Serve with crackers.

Christmas Treats Day 17: Velveeta Cheese Dip

This cheese dip is fantastic from the standpoint of making it and eating it. It can easily be made in a Crock Pot before a party as an appetizer or for snacking throughout the day.

1 pound Velveeta cheese, cut into cubes
1 pound ground beef
1 packet taco seasoning
1 medium to large jar salsa, medium spice*

Scramble and drain ground beef; add taco seasoning. Stir in cheese and salsa until Velveeta has melted. Add to Crock Pot to keep warm. Serve with tortilla chips.

*This tends to vary with what is on hand. You can use as much salsa as you'd like to get the consistency you prefer. Adjust the spice to your personal preference and keep in mind that others will be eating it also and may have a different palate.

Christmas Treats Day 6: Hot Chipped Beef Dip

I've only had this dip once that I can remember and it tasted yummy at any temperature.  It's good on tortilla chips, crusty bread, crackers, and veggies.

1 block (8 oz) cream cheese

½ cup sour cream

Some pepper

1 tsp garlic powder

6 ounces chipped beef, drained and crumbled

1 cup chopped pecans

Preheat oven to 350. Mix all ingredients except pecans in baking dish.  Stir-fry the pecans in butter. Sprinkle over the top. Bake for 10-15 minutes.

Christmas Treats Day 4: Bacon Water Chestnut Roll-Ups

 I love this recipe as a party appetizer, but I seem to make it most around the holidays.  This too, sounds like a weird combination but tastes fantastic. 

Bacon

Water chestnuts, drained

Sauce:

½ cup Miracle Whip

½ cup (2 bottle) chilli sauce

½ cup brown sugar

Roll bacon around water chestnuts.  Poke each roll-up with a toothpick.  Place roll-ups on cookie sheet.  Bake for 45 minutes at 350. 

Mix together sauce ingredients and simmer on stove until done.  Pour over roll-ups and bake another 15 minutes.

Christmas Treats Day 2: Sausage Wonton Cups

This is another recipe introduced to me by my Aunt Mary.  She made these for my cousin's birthday one year and has since made them for appetizers at different family functions.  Admittedly, the combination sounds really weird.  I promise you these are delicious!

8 ounces cheddar or Colby jack cheese, shredded

8 ounces pepper jack cheese, shredded

1 cup ranch dressing

1 pound breakfast sausage

35 Wonton wrappers

Preheat oven to 350°F.  Cook and drain sausage.  While cooking the sausage, take wonton wrappers and push them into the muffin shape of the muffin pan.  Bake in the oven just long enough the shape will set (about 5 minutes).  Remove from muffin pan and place on the cookie sheet.  Combine the cheeses, dressing, and sausage in a medium bowl.  Place the mixture into the formed wonton wrappers on the cookie sheet.  Once the cookie sheet is full, or you have enough for what you need, bake them until the cheese is all melted. 

Fresh Tomato Bruschetta

3 large ripe tomatoes, seeded and diced (about 1 pound)

½ cup finely diced onion

¼ cup snipped fresh cilantro

1 garlic clove, pressed

2 tsp balsamic vinegar

½ tsp olive oil

¼ tsp salt

1/8 tsp ground black pepper

Combine all ingredients in a small to medium bowl.  Serve over toasted French bread.

Bacon Tomato Dip

16 oz sour cream

16 oz real mayo

2 roma tomatoes, diced (optionally seeded too)

1 jar Hormel real bacon bits

1 8 oz bag shredded cheddar cheese

Mix together sour cream and mayo until well blended.  Add in remaining ingredients and stir well.  Place in refrigerator to let flavors meld together.  Serve with celery, crackers, or tortilla chips.

Pina Colada or Hawaiian Fruit Dip

3/4 cup milk
1/2 cup sour cream
1 3.4 oz package vanilla instant pudding
1 8 oz can crushed pineapple in juice
1/3 cup sweetened flaked coconut, toasted
1 lime


Combine milk, sour cream, and pudding mix, whisking until smooth. Stir in pineapple with juice and coconut. Zest lime to measure 1 teaspoon zest; juice for 1 teaspoon of juice. Stir zest and juice into dip. Cover and refrigerate at least 30 minutes before serving. Serve with your favorite fruits or cinnamon tortilla chips

Spider Dip (Layer Nacho Dip)

Refried beans

Cooked ground beef

Guacamole

8 oz. sour cream

1 package taco seasoning

Shredded cheese

Tomatoes, diced

Green onions, chopped

Black olives, sliced

Heat refried beans and layer on large platter or pizza pan.  Layer meat on top of beans, followed by guacamole.  Mix together sour cream and taco seasoning; layer on top of guacamole.  Layer with cheese; top with tomatoes, green onions, and olives.  Serve with tortilla chips.

If you don't like some of the ingredients, you can leave them out.  You may also add other ingredients you like on nachos such as jalapenos or lettuce.

Mozz Stix and Marinara Sauce

Deep Fried Mozzarella Sticks
12-16 sticks

1 pound whole mozzarella cheese
3 eggs, beaten
½ cup flour
1 cup breadcrumbs
¼ cup parsley, chopped
4 cups vegetable oil for frying
Marinara sauce

Cut cheese into 3 inch sticks about ½ inch thick. Combine breadcrumbs and parsley in a small bowl and set up beaten eggs in another small bowl. Place flour on a plate. First thoroughly dust cheese sticks in flour, shaking of any excess. Chill for 20 minutes. Dip chilled sticks in eggs and then in crumbs. Fry until done.

Montego Bay Marinara Sauce
2 quarts

2 small Spanish onions, diced
2 cloves garlic, crushed
2 teaspoons olive oil
2-16 ounce cans plum tomatoes, diced
2-16 ounce cans tomatoes, crushed
1 cup red wine
2 teaspoons oregano
2 teaspoons basil
1 teaspoon thyme
2 teaspoons parsley
2 teaspoons white pepper
2 teaspoons kosher salt

In a 4 quart saucepot, heat olive oil and sauté onion and garlic until tender. Add remaining ingredients and cook, lightly covered, on medium heat at a light simmer for 2 hours.

Mexican/Spanish Dip

1 pound ground beef
1 cup Spanish rice
1 cup ranch style beans
1 cup medium enchilada sauce

Brown beef and drain grease off. Add rice, beans, and sauce; let simmer for a few minutes. Top with cheese. May be placed in a Crockpot to keep warm.