Beef Cheese Ball

Well, what do you know...another appetizer recipe ;) My Mom has been making this for as long as I can remember and it's one of those recipes that people tend to request. It's really pretty easy to make and since it has to sit overnight in the fridge, it's completely ready to go the next day! I would suggest serving it either on a buttery cracker (like TownHouse or Ritz) or Triscuits.

Just so everyone knows...I'm gearing up for my 100th post giveaway! Things have been SO hectic around here, but I'm trying to figure out exactly what I want to do. I'm hoping to have it posted no later than Monday!!!

Beef Cheese Ball

12 oz cream cheese, softened
1 package Buddig Beef
3-4 green onions
1 1/2 tablespoons mayonnaise
1 1/2 teaspoons lemon juice
garlic powder to taste

Directions:

Cut beef and onions into very small pieces. Add beef, onions, mayonnaise, lemon juice and garlic powder to softened cream cheese and mix thoroughly. Shape into ball and chill for several hours or overnight. (Serve with an assortment of crackers).

Source: Adele Fine

Deviled Eggs

I told you...I LOVE appetizers!!! I never used to care much for deviled eggs, but lately, they've really started to grow on me. This isn't a particularly "fancy" recipe...just one in which you should have most of the ingredients on hand! If you're looking for a traditional deviled egg recipe, this one is a keeper :)

Deviled Eggs

12 hard boiled eggs
4 tablespoons mayonnaise
3/4 teaspoon salt
2 teaspoons sugar
2 teaspoons white vinegar
2 teaspoon prepared mustard
Paprika

Directions:

Slice eggs in half lengthwise and remove yolks; set egg whites aside. Mash egg yolks well with a fork and add the mayonnaise, salt, sugar, vinegar, and mustard; mix well. Fill egg whites with mixture (you can either use a spoon or a pastry bag, if you want them to look more fancy. Sprinkle with paprika. Refrigerate until serving. (Can be made a day ahead of time!)

"77" Meatballs

I must start this post by giving credit to my sister, Sarah, for the presentation of these meatballs...I was struggling a bit with getting them to photograph well and she came to my rescue :) I have previously posted a meatball recipe and within that post, I'm fairly certain I made reference to these meatballs. Yet again, this recipe comes from one of my bridal shower cookbooks (put together with recipes from my family and friends). This recipe is from one of my Mom's friends, who she has known since college. I made these a couple of years ago as an appetizer for my son's birthday party and they were a huge hit! I kept asking my sister what I could bring on the 4th and since she refused to tell me, I decided that I was going to make these to snack on before dinner. (My family LOVES appetizers...we tend to make way too many and fill up on them before we even eat dinner!) These meatballs are equally as good reheated...I've even served them leftover as a "meal" with mashed potatoes. The nicest part is that you can make them ahead of time and then just bake them right before serving--I'd think you could even bake them the day before and heat them up in the crockpot, if you wanted.

"77" Meatballs

2 pounds ground lean sirloin or turkey (I just used ground chuck)
1 cup cornflakes
1/3 cup fresh, chopped parsley
1/3 cup ketchup
2 tablespoons minced onions
2 eggs (lightly beaten)
2 tablespoons soy sauce
1/4 teaspoon pepper
1/4 teaspoon garlic powder

SAUCE:
1 can jellied cranberry sauce
(1) 12 ounce bottle chili sauce
2 tablespoons brown sugar
1 tablespoon lemon juice

Directions:

Preheat oven to 350 degrees. Mix all meatball ingredients and roll into balls (about 3/4 inch diameter). Place in rows in a 9x13 inch pan. Combine all sauce ingredients and cook over medium heat, stirring until smooth. Pour sauce over meatballs and bake for 30-40 minutes.

Source: Tricia Smith

Spinach Dip

There's nothing particularly "fancy" about this recipe--I found it on the back of the Knorr Vegetable Soup, Dip, Recipe Mix box and it is now one of my favorite spinach dip recipes! I'm always looking for new appetizer ideas, because it never fails that I need something quick to take to someone's home for whatever gathering it may be and spinach dip is certainly one of those things that always goes over well!

Spinach Dip

1 package (10 oz) frozen chopped spinach, thawed and drained
1 container (16 oz) sour cream
1 cup mayonnaise (they suggest using Hellmann's, which I am partial to anyway!)
1 package Knorr vegetable soup, dip & recipe mix (I'm sure you could substitute another brand!)
1 can (8 oz) water chestnuts, drained and chopped (optional)
3 green onions, chopped

Directions:

In a medium bowl, stir spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions until well mixed. Cover and chill for at least 2 hours to blend flavors. Stir well. If desired, spoon into round bread bowl and serve with cut up vegetables or chips.

Variations: (I have not tried either, but thought I'd include them!)

Spinach & Cheese Dip: Add 2 cups (8 oz) shredded Swiss cheese with spinach.

Yogurt Spinach Dip: Substitute 1 container (16 oz) plain lowfat yogurt for sour cream.

NOTE: I keep meaning to thank two fellow bloggers (Project Mommyhood and Jonas Family) for passing along an award to me! I apologize that it's taken me so long to make mention of it on my blog, but I've just been so preoccupied lately with different personal issues...PLEASE know that I sincerely appreciated you both thinking of me!!!


Source: Knorr Vegetable Soup, Dip & Recipe Mix Box

Italian Sausage Dip

One of my closest girlfriends made this dip for our annual Christmas get-together a few years ago. As soon as I tried it, I knew it would be a hit with my husband--it's now his request for all of his work pitch-ins! We've made it for several family functions and everyone seems to enjoy it. It's very rich and creamy and not particularly difficult to make. The best part is that you finish making it in the crockpot, so it stays nice and warm the entire time. The other thing about this recipe is that you have the option to make it more on the mild side or spicier, depending on your personal preference--or that of your guests. My family can't handle too much spice, but my husband's family seems to like things especially spicy. The recipe calls for (2) 14 1/2 oz cans of diced tomatoes and I ordinarily use one can of plain, diced tomatoes and the other can with green chilies mixed in. I'd encourage you to experiment with the recipe to determine just how much spice you can handle!

Italian Sausage Dip

1 pound Italian Sausage
(2) 8 ounce packages cream cheese
(2) 14 1/2 ounce cans diced tomatoes (I suggest one with green chilies and the other plain!)


Directions:

Brown sausage in a skillet over medium heat. Drain excess fat. Place cream cheese in crockpot, on high, until melted--watch carefully so it doesn't burn! Add both cans of tomatoes to melted cream cheese. Stir in sausage and turn crockpot down to low to keep warm. Serve with tortilla chips.

NOTE: If cans of tomatoes seem to have an excessive amount of liquid, I would suggest draining a bit off so the dip isn't too "runny". Also, this dip can be made ahead of time and heated up in the crockpot before serving.

Source: Haley Campbell

Double Tomato Bruschetta

I'm fairly certain that this is the recipe my husband made a couple of years ago for a Valentine's dinner he made for me. That was the first time I ever tried Bruschetta--it was one of those things I assumed my husband would never even consider ordering when out to dinner! I LOVED it when he made it and I enjoyed it as much this time around! It's very easy to make and would be a great appetizer to accompany an Italian meal--or any meal, for that matter! This particular recipe is for 6 servings, allowing approximately 2 pieces a person.

Double Tomato Bruschetta

3 roma (plum) tomatoes, chopped
1/4 cup sun-dried tomatoes, packed in oil
1-1/2 cloves minced garlic
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons fresh basil, stems removed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 French baguette
1 cup shredded mozzarella cheese

Directions:

Preheat the oven on broiler setting. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.

Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes, or until the cheese is melted.

Source: Allrecipes

Baked Chicken Nuggets with Honey Mustard and Sweet and Sour Dipping Sauces

My son is a huge fan of chicken nuggets and would eat at McDonald's every day if we allowed him to, but for the obvious health reasons, we try to limit his fast food intake. That child can easily put away ten chicken nuggets in one sitting...did I mention he's only 3 1/2?!? I decided to try and come up with a healthier alternative, because trust me when I tell you, he will not stop asking for his much loved chicken nuggets, until they are served to him and I refuse to cave and continuously give him fried, greasy chicken nuggets! This recipe is incredibly simple and something that I think most kids would really enjoy! As an alternative to dipping in butter (before coating), you could certainly use an egg or milk and I would even consider omitting the teaspoon of salt--the Italian breadcrumbs were seasoned heavily enough that additional seasoning seemed unnecessary. These chicken nuggets would even be a wonderful appetizer idea, that could be served with your favorite dipping sauce! I chose to make homemade honey mustard and sweet and sour dipping sauces, as those tend to be the ones that my family gravitates toward. (I cut the sweet and sour dipping sauce recipe in half since I was only using the three chicken breasts and added 1/2 a teaspoon of honey).

Baked Chicken Nuggets

3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted

Directions:

Preheat oven to 400 degrees F (200 degrees C). Cut chicken breasts into 1 1/2 inch size pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter/margarine in a bowl or dish for dipping. Dip chicken pieces into the melted butter/margarine first, then coat with the breadcrumb mixture. Place well coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Honey Mustard Dressing/Sauce

1/4 cup mayonnaise
1 tablespoon prepared mustard
1 tablespoon honey
1/2 tablespoon lemon juice

Directions:

In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator.

Sweet and Sour Sauce

3/4 cup white sugar
1/3 cup white vinegar
2/3 cup water
1/4 cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch

Directions:

Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

Source: Allrecipes