Appetizer/Snack Recipes
Ham And Swiss Appetizer Cheesecake
1 cup crushed round wheat crackers (about 28 crackers)
3 tablespoons butter or margarine, melted
2 packages (8 ounces each) cream cheese, softened
1/4 cup heavy cream
2 eggs
2 cups finely shredded Swiss cheese (8 ounces)
1 cup chopped fully cooked ham
1/2 cup chopped drained roasted red bell peppers
4 medium green onions, sliced (1/4 cup)
2 tablespoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 package (13 ounces) assorted crackers
Heat oven to 350 degrees. Mix crushed crackers and butter until well blended. Press evenly in bottom of springform pan, 9x3 inches. Bake 8 to 10 minutes or until golden brown.
Meanwhile, beat cream cheese in large bowl with electric mixer on medium speed until smooth. Add whipping cream and eggs; beat until smooth. Stir in cheese, ham, bell peppers, onions and thyme. Spoon evenly over crust in pan.
Bake 45 to 55 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.
Remove side of pan. Place cheesecake on serving platter. Cut into wedges. Serve with crackers.
4 ounces cream cheese, room temperature
1/2 cup grated sharp cheddar
6 large jalapenos, halved and seeded
Coarse salt and ground pepper
Preheat oven to 450 degrees. In a small bowl, mix together cream cheese and cheddar. Season with salt and pepper. With a small spoon, fill each jalapeno half with about 1 tablespoon cheese mixture. Place peppers on a parchment-lined baking sheet and bake until cheese is browned and bubbling, about 10 minutes, rotating sheet halfway through.
1 pound sliced bacon
30 dates
Slice each piece of bacon vertically in half and wrap each piece around a date; place a wooden toothpick through the bacon and date to secure.
Broil at approximately 400 degrees for about 5 to 10 minutes with broiler tray close to heat source. Turn and broil on other side until nicely browned. Serve hot.
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.