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Post by dragonfly on Nov 6, 2014 8:34:06 GMT -6
Let's talk appetizers. With Thanksgiving coming up, I'm sure we will all make some appetizers! Share your favorites here. We are having friends over Saturday night. I am making the recipe below, plus a cheese tray and would like one more choice. Does anyone have something good that is not cheese? Or maybe you can never have too much cheese.... Suggestions appreciated! Beef Enchilada Dip Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Yield 6 servings This meaty, cheesy enchilada dip comes together in just 15 minutes, and is the perfect crowd pleasing appetizer! Ingredients 1 tablespoon olive oil 1 pound ground beef 1 1/2 cups enchilada sauce 1 cup roasted corn kernels 1 (4.5-ounce) can chopped green chiles 1 cup shredded Monterey Jack cheese, divided 1 cup shredded cheddar cheese, divided Kosher salt and freshly ground black pepper, to taste Tortilla chips, for serving Instructions Preheat oven to 400 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray. Heat olive oil in a saucepan over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Stir in enchilada sauce, corn, chiles, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese; season with salt and pepper, to taste. Divide the filling evenly into the ramekins and top with remaining cheeses. Place into oven and bake until bubbly around the edges, about 5 minutes. Let cool 5 minutes before serving.
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Post by valerie on Nov 6, 2014 8:36:04 GMT -6
I'm making these for Saturday...
Almond Cheddar Bites--Appetizer
Ingredients: 1 cup mayo 2 tsp Worcestershire sauce 1 cup shredded cheddar cheese 1 medium onion chopped 3/4 cup slivered almonds chopped 6 bacon strips cooked and crumbled 1 loaf french bread
Directions: Combine mayo and worcestershire sauce. Stir in cheese, onions, almonds and bacon. Slice bread into 1/2" slices. Spread with cheese mixture. Place on cookie sheet. Bake at 400 for 8-10 minutes.
These also freeze very well. Before baking, place single layer on baking sheet and freeze for one hour. Transfer to an airtight container to store in the freezer for up to 2 months.
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Post by dragonfly on Nov 6, 2014 8:52:31 GMT -6
My family will revolt if we don't have bacon & water chestnuts. I double the sauce & cut the bacon in thirds. Cook everything, put it in the crockpot & it's a hit.
INGREDIENTS: 1 cup packed brown sugar 2 tablespoons Worcestershire sauce 2 cups ketchup 1 pound bacon 2 (8 ounce) cans water chestnuts DIRECTIONS: 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup. 3. Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish. 4. Bake the water chestnut wraps for 10 to 15 minutes. 5. Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps. 6. Bake for 30 to 35 more minutes.
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Post by dragonfly on Nov 6, 2014 9:21:03 GMT -6
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Post by bankingonit on Nov 7, 2014 13:10:25 GMT -6
Wrap bacon around little smokies sausages. Pin with toothpick. Throw them in a casserole dish. Sprinkle with brown sugar, don't be shy. Bake in oven at 350. YUM!
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Post by MessyT on Nov 7, 2014 16:50:38 GMT -6
Buffalo chicken meatballs?
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Post by dragonfly on Nov 8, 2014 12:11:30 GMT -6
The enchilada dip above is tasty! I used a taco blend cheese & some Colby jack & 1/2 the beef because I don't really like ground beef.
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Post by dragonfly on Nov 9, 2014 13:56:32 GMT -6
The mushroom puffs were good, too. Rather messy though, so I don't know if it's a keeper. But they were very quick & easy, so maybe I will make them again.
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Post by MessyT on Nov 9, 2014 18:26:27 GMT -6
The mushroom puffs were good, too. Rather messy though, so I don't know if it's a keeper. But they were very quick & easy, so maybe I will make them again. I won't be trying the mushroom recipe. Both of my children have a rather large fear of mushrooms. Yes, fear.
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