6 to 8 large banana peppers
2 cups (8 ounces) shredded sharp Cheddar cheese
1 small tomato, diced
1 medium onion, diced
1 to 2 jalapeño peppers, diced
1/8 teaspoon salt
1/8 teaspoon pepper
12 to 16 bacon slices
Cut a slit lengthwise in each banana pepper, cutting to, but not through, other side. Remove seeds. Combine cheese and next 6 ingredients. Spoon mixture evenly into each pepper, and wrap each with 2 bacon slices; secure with wooden picks.
Place peppers on a rack in a broiler pan. Broil 5 1/2 inches from heat 4 to 5 minutes on each side or until golden. Makes 6 to 8 servings.
1 (8 oz.) pkg. shredded Cheese
1 cup Mayo
1 (4 1/2 oz.) can ripe olives
1/4 tsp. Garlic Powder
1 medium Tomato
1/4 cup sliced Green Onion
1 (4 oz.) can chipped Green Chilies
Stir together cheese, mayo, half of the olives, peppers and garlic powder. Spread into 9 inch pie plate and bake at 350 degrees for 20 minutes. Sprinkle with remaining olives, tomato, and green onions in 3 rings, starting near the outer edge of the dish. Serve warm with chips.
– From Nana’s Collection
1 lb. loaf white sandwich bread
2 (8 oz.) pkgs. cream cheese, softened
1 tsp. garlic powder
1 Tbsp. parsley flakes
1/8 tsp. pepper
1 tsp. Italian Seasoning
1 lb. smoked bacon slices
Preheat oven to 375 degrees F. Grease cookie sheet and set aside.
Cut the crusts off bread slices, then cut each piece into three equal rectangles. In a medium bowl, combine cream cheese, garlic powder, parsley, pepper, and Italian seasoning. Spread an even, thin layer of the cream cheese mixture on each bread rectangle, and roll it up, starting with the short side.
Cut each slice of bacon in half crosswise, and wrap a half slice of bacon around each of the bread rolls. Secure the rolls with toothpicks and arrange on prepared baking sheet. Bake at 375 degrees until the bacon is crisp, 8-11 minutes.
Makes 25 appetizers.
Notes: To freeze ahead, prepare rolls, then freeze in single layer on cookie sheet without baking them. Store in freezer for up to 3 months. Store in single layer in freezer containers, separating layers with waxed paper. Bake at 375 degrees for 11-16 minutes until hot and browned.
1/2 cup sour cream
1 (8-oz.) package cream cheese, softened
1 teaspoon Italian Seasoning
1/2 cup pizza sauce
2 oz. (1/2 cup) chopped pepperoni
1/4 cup chopped green onions
2 oz. (1/2 cup) mozzarella cheese, shredded
Crisp breadsticks or corn chips
Heat oven to 350°F. Combine sour cream, cream cheese and Italian seasoning in small bowl. Beat on medium speed, scraping bowl often, until smooth (1 to 2 minutes).
Spread evenly into 9-inch pie pan. Spread with pizza sauce. Top with pepperoni and green onions. Bake for 10 to 12 minutes or until heated through.
Top with cheese. Continue baking for 4 to 5 minutes or until cheese is melted. Serve with breadsticks.
2 (10 oz.) pkgs. frozen chopped spinach, thawed
2 cups crushed herb seasoned stuffing mix
1 cup grated Parmesan cheese
6 eggs, beaten
3/4 cup butter, softened
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dried thyme
Drain spinach well by squeezing out excess moisture. Crush enough herb stuffing cubes to make 2 cups of crumbs. Mix with spinach and remaining ingredients in large bowl. Roll into 1″ balls.
Preheat oven to 350 degrees F. Place balls on ungreased cookie sheets and bake for 10 minutes. Makes about 50 appetizers.
Notes: To freeze ahead – make appetizers and freeze unbaked. Bake, frozen, in preheated 350 degrees F oven for 14-18 minutes until hot and crisp.
1 can Sauerkraut
1 1/2 cups Water
1 (12 oz.) can Corned Beef
1 small Onion, quartered
1/4 cup Margarine
1/4 tsp. Dry Mustard
1 tsp. Horseradish
3/4 cup Milk
2 Eggs, beaten
Fine Bread Crumbs
Simmer sauerkraut in water for 15 minutes. Drain. Put sauerkraut, corned beef and onion thru medium blade of food processor. Melt margarine in pan and stir in 1/4 cup flour, mustard, and horseradish. Add ground mixture. Stir in 1/2 cup crumbs. Cook little longer. Chill. Form chilled mixture into balls, dip in flour, egg and crumbs. Fry until brown.
– From Nana’s Collection