Category Archives: Appetizers, Snacks, Dips

Feb11

Pumpkin-Shaped Cheeseball

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Pumpkin-Shaped Cheeseball

I made this for Thanksgiving this year and it was so good. Now, you wouldn’t have to make it into a pumpkin if you wanted to serve it for another party. You could just make it into a cheeseball and serve anytime of the year. It was rather addicting!

  • 1 8-oz, block cream cheese, softened
  • 1 8-oz. tub vegetable cream cheese
  • 2 tablespoons Hidden Valley Ranch mix (regular or spicy)
  • 3 green onions, sliced
  • 1 red bell pepper, finely diced (leave the stem)
  • 2 cups shredded sharp cheddar cheese, divided

Using an electric or stand mixer, combine both cream cheeses.

Stir in 2 tablespoons Hidden Valley Ranch mix, green onions, red bell pepper and one cup shredded cheddar cheese.

Spread out a large sheet of plastic wrap.

Sprinkle about 1/4 cup shredded cheddar cheese onto the plastic wrap.

Then top with cheese ball mixture.

Take the rest of the shredded cheddar cheese and sprinkle it onto the tops and sides of the cheese ball and wrap it up well with plastic wrap.

Two layers of plastic wrap work best. It needs to be well-wrapped and wrapped tightly. Now wrap it up with four large and wide rubber bands.

We don’t want any cheese ball mix squeezing out while we’re putting on the rubber bands. You may need to double wrap each rubber band to get those long indentations we’re looking for to make the pumpkin shape.

Place cheese ball into the fridge for a minimum of two hours (overnight is best). Not only do the flavors get better as it sits, but as the mixture cools, it will help it to form the pumpkin shape.

When ready, cut off the rubber bands and carefully remove the plastic wrap.

Then add on the red bell pepper stem to the top. Just gently push it in there.

Serve with your favorite buttery crackers.

“We were created to give God glory”

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Nov6

Spanish Olive Spread

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Spanish Olive Spread

My daughter fell in love with this spread.  This is very good cold served on crackers, or if you would like to serve it with soup, spread it on some French bread and melt under the broiler.  Yum!

  • 1 1/2 cups (6-oz.) finely shredded Swiss cheese
  • 1 (3-oz.) jar pimiento-stuffed green olives, drained and chopped
  • 1/2 cup mayonnaise
  • Assorted crackers

In a medium mixing bowl, stir together the shredded Swiss cheese and the chopped olives.  Stir in mayonnaise.  Cover and refrigerate spread for at least 4 hours or up to 24 hours.

Before serving, gently stir mixture. Serve with crackers.

Makes about 20 servings.

“Christ gave everything to make something beautiful of His church.”

Jul30

Tuna Melt Sliders

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Tuna Melt Sliders

These delicious sliders are small enough to be an appetizer, and can be large enough for a small meal.  I love making sliders of all kinds.  Change out the tuna salad for chicken salad and use whatever cheese you like.  Yummy!!!

  • 1 package Kings Hawaiian Rolls (my pkg. had 16 rolls)
  • 2 (5-oz.) cans tuna, drained (I used albacore)
  • 1/2 cup mayonnaise
  • 1 teaspoon celery salt
  • 2 tablespoons shallot, finely diced
  • 1 tablespoon dill pickle, finely diced
  • 2 teaspoons lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 slices Havarti cheese (enough to cover all the sliders)
  • 1 tablespoon butter, melted
  • 1/4 – 1/2 teaspoon celery seed

Preheat oven to 350 degrees.

In a medium bowl combine tuna, mayonnaise, celery salt, shallot, pickle, lemon juice, garlic, salt and pepper.

Split your rolls in half, place one half in the bottom of a 9 x 13 baking dish.

Top the buns with the tuna mixture and the slices of Havarti cheese.

Place the top half of the rolls on top of the tuna and brush the rolls with the melted butter.  Sprinkle with celery seed.

Cover the dish with foil and bake for 10 – 15 minutes.

Remove foil and bake for an additional 5 minutes or until the cheese is hot and bubble.

Serve immediately.

Makes 12 to 15 sliders.

“Our greatest comfort in sorrow is to know that God is in control.”

Mar11

Pineapple Coconut Fruit Dip

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Pineapple Coconut Fruit Dip

This is the most scrumptious fruit dip I have ever eaten!  It is totally addictive.  And so easy to make.  I used strawberries, pineapple and grapes but you can use any fruit you like.

  • 1 can (8-oz.) crushed unsweetened pineapple, undrained
  • 3/4 cup milk
  • 1/2 cup sour cream
  • 3/4 teaspoon coconut extract
  • 1 package (3.4-oz.) instant vanilla pudding mix
  • Fruit of your choice

In a blender, combine all ingredients except fruit; cover and process for 1 minute or until smooth.

Serve dip with fresh fruit.  Store in the refrigerator.

Yield:  2 cups

“What are some practical ways you can remind yourself or others that God is in control and He is able?”

Jan10

Real Cheez-its

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Real Cheez-its

If you like Cheez-its, you will love these.  Low carb and healthier.  Bet you can’t just eat one.

  • Sargento Ultra Thin cheese slices

I used Sharp Cheddar slices, but I think Pepper-Jack, Swiss or anything would be good.

Cut each slice into 4 squares and put them on a parchment lined cookie sheet.  Bake at 250 degrees for 35 minutes.

“How sweet is the sound of God’s amazing grace!

Feb26

Cocktail Sausage Meatballs

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Cocktail Sausage Meatballs

This is good for just about any kind of social function.  Entertaining at home or for a potluck.  I know I don’t need another meatball recipe on my blog, but my husband insisted I put it on.

  • 1 egg, slightly beaten
  • 1 pound bulk sausage (I used mild)
  • 1/4 pound lean ground beef (I used 1/3 lb.)
  • 1/2 cup finely crushed soda crackers
  • 1/3 cup milk
  • 1/2 teaspoon dried sage
  • 1/2 cup water
  • 1/4 cup ketchup
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 1/4 cup barbecue sauce

Combine egg, sausage, ground beef, crackers, milk, and sage until well mixed.  Shape into meatballs and brown in a small amount of oil in a large pot.  (Or, like I did, put into a pan and bake 400 degrees for 20 to 30 minutes until brown.)  Drain the meatballs and place in a baking dish.  Combine water, ketchup, soy sauce, brown sugar, and barbecue sauce in a bowl.  Stir until well blended.  Pour sauce over meatballs and bake 30 minutes at 325 degrees.

Serves 8 to 12.

“Beneath all our longings is a deep desire for God.”

 

Feb26

Peanut Butter Dip

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Peanut Butter Dip

I wanted to serve fruit Saturday night at my party and I wanted some kind of dip for it.  Something different than the ones I have served before.  I decided on this dip but was a little hesitant whether it was going to be good or not.  BUT……one taste and I was drooling.  And everyone else absolutely LOVED it also.

  • 1 cup Marshmallow Fluff
  • 3/4 cup creamy peanut butter
  • 1/4 cup milk
  • 2 teaspoons lemon juice

Whisk all together and transfer to serving bowl.  Serve with sliced apples, pears, bananas, strawberries or pineapple.

Makes 1 1/2 cups dip.

“Humility is the result of knowing God and knowing yourself.”

Feb26

Neiman Marcus Dip (aka Million Dollar Dip)

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Neiman Marcus Dip

I served this at my party Saturday night and it went over big time!  Comments were, “This is addicting”.  I will say, though, that the next time I make it I will make my own bacon bits as the Real bacon bits were too salty for me.  I served it with Ritz crackers and Club crackers, but use whatever you like.

  • 5 green onions, chopped (I used part of the green tops) (Use all of the onion or none, your preference)
  • 8 oz. (2 cups) shredded cheddar cheese
  • 1 1/2 cups mayonnaise
  • 1/2 cup Real bacon bits
  • 1/2 cups slivered almonds (You decide if you want to toast them or not) (I didn’t toast them.)

Mix all ingredients together in bowl and refrigerate for at least a couple of hours.

Serve.

“God sees everything we do for Him”

 

Dec14

Mini Strawberry Santas

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Mini Strawberry Santas

Not a very professional job decorating these cuties.  But I think they will eat pretty good tomorrow for my luncheon and cookies exchange.

  • 1 pint fresh strawberries, hulled
  • 1 tablespoon confectioners’ sugar
  • 1 cup heavy whipping cream
  • 1 tablespoon chocolate sprinkles

Cut the hulled-side strawberries so they can stand up on a plate.  Slice the tip off each strawberry to make the “hat”; set aside.

Beat cream and confectioners’ sugar in a glass or metal bowl until soft peaks form.  Lift your beater or whisk straight up; the whipped cream will form soft mounds.

Spoon a large dollop of whipped cream on top of strawberry base for the ‘face’ and ‘beard’.  Set the ‘hat’ atop the ‘face’.  Add a dot of whipped cream, using a toothpick, on top of the ‘hat’ for the ‘pom-pom’ and  2 dots on the strawberry base for ‘buttons’.  Place 2 sprinkles on the ‘face’ for ‘eyes’.

Note:  I used Cool Whip for these santas.

“Our willingness to seek reconciliation with others shows God’s heart to them.”

 

Sep25

Braunschweiger Spread

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Braunschweiger Spread

I remember eating braunschweiger sandwiches when I was a kid.  Then it was kind of a forgotten food.  The other day, for some reason, I got hungry for braunschweiger.  This is what I came up with for a snack.  It is really delicious.

  • 8 oz. braunschweiger
  • 1 (8-oz.) pkg. cream cheese
  • 1 cup sour cream

Mix all together with a mixer until smooth.  Use any cracker of your choice or use tortilla chips, which are very good also.  Store in refrigerate.

Makes 1 1/2 cups dip.

“The words we take in determine the words we speak, live by, and pass on to those around us.”