APPETIZERS


Cheesy Bacon Bites
from the kitchen of Lindsay Delk
INGREDIENTS
3 oz. cream cheese, softened
1/4 c. Real Bacon pieces
2 Tbsp. chopped onion
1/8 tsp. pepper
8 oz. refrigerated crescent rolls
METHOD
Preheat oven to 350. Combine first 4 ingredients. Separate crescent rolls into two rectangles. Pinch seams together. Spread cheese mixture on each rectangle. Roll up, starting at longest side, and seal. Cut each roll into 16 slices. Place slices cut side down on baking sheet. Bake 15 minutes or until golden brown.


Mini Pepperoni Calzones
from the kitchen of Lindsay Delk
25 calzones
INGREDIENTS
10 oz. pkg. refrigerated pizza dough
1/3 c. finely chopped pepperoni
1/4 c. pizza sauce
2 Tbsp. finely chopped onion
1/2 tsp. dried Italian seasoning
2-3 Tbsp. shredded parmesan
METHOD
Combine pepperoni, pizza sauce, onion, and Italian seasoning. Unroll pizza dough and roll into a 15” square. Cut into 25 3” squares. Spoon a slightly rounded tsp. of filling on top of each square. Stretch dough over the filling and seal by pressing edges together with fork. Bake at 425 for 10-12 minutes. Sprinkle with Parmesan cheese during last 3 minutes of cooking time.


Cheesy Chili Dip
from the kitchen of Lindsay Delk
INGREDIENTS
1 lb. sausage, browned and drained
1 lb. Velveeta, cubed
15 oz. can chili with beans
1 Tbsp. Worcestershire sauce
1 Tbsp. mustard
METHOD
Combine sausage and cheese and melt on stove or in crockpot. Add other ingredients and heat. Serve with cornchips.


Tex-Mex Chicken Melts
from the kitchen of Lindsay Delk
20 servings
INGREDIENTS
11 oz. refrigerated French bread dough
1/2 c. onion, finely chopped
1/2 c. green bell pepper, chopped
4 oz. Cheddar, shredded
10 oz. can chicken, drained
1/4 c. mayonnaise
1 Tbsp. southwestern seasoning mix
1 clove garlic, pressed
2 plum tomatoes, sliced
2 Tbsp. fresh snipped parsley
METHOD
Preheat oven to 375. Spray inside and caps of bread tube. Cap bottom and fill tube with dough. Place cap on top. Bake, upright, 50-60 minutes. Cool. Cut into 20 slices and arrange on baking sheet. Combine chicken, onion, bell pepper, ½ c. cheese, mayo, seasoning, and garlic. Scoop filling onto bread and place 1 tomato slice over filling. Combine remaining cheese and parsley and sprinkle on top. Bake 15-18 minutes.


Tomato Bacon Squares
from the kitchen of Lindsay Delk
INGREDIENTS
8 slices bacon, cooked and chopped
1 medium tomato, seeded and chopped
1/4 c. green onion, chopped
3/4 c. grated Swiss cheese
1/2 c. mayonnaise
1 tsp. dried basil
10 oz. pkg. flaky biscuits
METHOD
Mix all ingredients except biscuits. Separate each biscuit into 2 thinner halves. Press biscuits in bottom of 9”x13” baker to cover completely. Spread bacon mixture over top. Bake at 375 for 25-30 minutes or until puffed and brown.



Hidden Valley Bacon & Cheddar Dip
from the kitchen of Lynette Whitlock
INGREDIENTS
1 oz. Packet of Original Ranch Dressing mix
1 pint (16 oz.) sour cream
1/4 cup crumbled bacon
1 cup shredded cheddar cheese
METHOD
Mix dressing packet and sour cream. Add bacon and cheese.


Apple Dip
from the kitchen of Lynette Whitlock
INGREDIENTS
8 oz. cream cheese
1/2 c. packed brown sugar
1 tsp. caramel flavoring (or use caramel ice cream topping)
brickle (toffee) bits
METHOD
Mix well. Chill. Just before serving cover with brickle bits. Serve with tart apple slices.



Sugar Coated Pecans
from the kitchen of Lynette Whitlock
INGREDIENTS
1 egg white
1 TBS water
1 lb. pecan halves
1 cup white sugar
3/4 tsp. salt
1/2 tsp. ground cinnamon
METHOD Preheat oven to 250. Grease one baking sheet. In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. Add pecans to egg whites, stir to coat evenly. Remove the nuts and toss them in the sugar mixture until coated. Spread onto prepared baking sheet. Bake at 250 for 1 hour. Stir every 15 minutes.


Hot Ham & Cheese Spread
from the kitchen of Lynette Whitlock
Prep time: 10 minutes
Cooking time: 25 minutes
Preheat oven to: 350°
INGREDIENTS
1 (8 oz.) pkg. cream cheese, softened
1 1/2 cups shredded cheddar cheese
1 pkg. smoked ham
Ritz crackers
METHOD
Finely chop ham in food processor and mix with cream cheese and cheddar cheese until well blended. Spoon into ovenproof bowl. Bake at 350° for 20-25 minutes or until puffed and lightly browned. Serve warm as a spread with Ritz crackers. Yield: 2 cups.


Sauce for Meatballs
from the kitchen of Emily Waller
INGREDIENTS
1 32 oz. grape jelly
3 10 oz. bottles of Heinz Chili Sauce
METHOD Combine sauce ingredients in crock pot with frozen meatballs. Once heated thoroughly, enjoy!


Spinach Dip
from the kitchen of Emily Waller
INGREDIENTS
1 cup mayo
1 pint sour cream
1 package Knorr vegetable soup mix
1 10 oz package frozen chopped spinach (thawed well and drained)
1 cup shredded swiss cheese
1/4 cup grated parmesan cheese
1 clove garlic, minced
METHOD
Combine all ingredients and spoon into baking dish. Bake @ 350 for 20-25 minutes.



Smoky Bacon Wraps
from the kitchen of Lynette Whitlock
INGREDIENTS
1 lb. sliced bacon
1 package (16 oz.) miniature smoked sausage
1 cup packed brown sugar
METHOD
Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage. Place in a foil lined baking pan. Sprinkle with brown sugar. Bake, uncovered, at 400° for 30-40 minutes or until bacon is crisp and sausage is heated through. This is great for breakfast or as an appetizer.


Breakfast    Appetizers    Soups & Salad    Main Dishes    Vegetable & Side Dishes    Breads & Rolls    Desserts    Misc