Appetizer/Snack Recipes
Cheese Biscuits
Chili-Lime Chicken Wings
Fiesta Appetizer Cheesecake
Hot Artichoke Dip
© Laura Harper
1 8-ounce package shredded Cheddar cheese
1/2 cup butter, softened
1 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon cayenne pepper, or to taste
Preheat oven to 450 degrees. Combine cheese and butter in a large mixing bowl. Blend in the flour, salt, and cayenne pepper. Form the mixture into small balls (sort of press the dough tight to hold the shape) and place on cookie sheet lined with parchment paper. Using a fork or greased glass bottom press each ball down to about 1/4-inch thick. Bake about 8 minutes, or until golden brown.
NOTE: I like to make several different flavors of these by using different types of cheese such as Parmesan, Pepper Jack, Fontina, or whatever I am in the mood for that day!!
1 14-ounce can artichokes, quartered
1 cup Parmesan cheese
1/2 cup mayonnaise
1/4 teaspoon Accent
Drain and coarsely chop artichokes. Add cheese, mayonnaise, and Accent; mix well. Put in microwave safe dish and microwave on high for 5 minutes, stirring well every minute. Serve immediately with pita chips, tortilla chips, party bread slices, etc.
1 cup lime juice, freshly squeezed
1 teaspoon lime zest
2 teaspoons crushed garlic
1 teaspoon crushed ginger
4 teaspoons ground chilies (chipotle, pasilla, arbol, guajillo)
4 pounds chicken wings (preferably all drumettes)
Combine lime juice, zest, garlic, ginger, and ground chilies in a large glass bowl. Add the chicken and toss until evenly coated. Cover and refrigerate for 1-4 hours, turning occasionally. Remove from refrigerator and let stand at room temperature for 10-20 minutes.
Bake in 450 degree oven for 30-40 minutes, turning after 15 minutes. (They are great grilled for an outdoor party.)
NOTE: I usualy double this recipe. They are always good the next day, if you have any left over!
2 packages (8 ounces) cream cheese, softened
1 package (1 1/4 ounces) taco seasoning mix
3 eggs
2 cups shredded marble-jack cheese
1 can (4 ounces) green chilies
1 cup sour cream
1 cup salsa
Preheat oven to 350 degrees.
Place cream cheese and taco seasoning mix in mixer bowl. Mix on medium speed for about 1 1/2 minutes, or until fluffy. Stop and scrape bowl. Turn to low and add eggs, one at a time, beating about 15 seconds after each addition. Stop and scrape bowl. Add cheese and green chilies. Turn to Stir Speed and mix 15 seconds.
Pour mixture into greased 9 inch springform pan. Bake for 40 minutes, or until knife inserted near center comes out clean. Remove from oven and spread with sour cream. Return to oven and bake 5 minutes longer. Cool 15 minutes. Refrigerate 3 to 8 hours. Before serving, remove outer ring and spread top of cheesecake with salsa. Serve with taco chips, if desired.
Makes 20 servings.