Snacks & Appetizers

BACON JALAPENO POPPER WONTON CUPS

The Buckrop family, Rock Island, IL

Source: Karen @ The Tasty Bite

Ingredients:

cooking spray

12 wonton wrappers

4 ounces cream cheese, softened

⅓ cup sour cream

4 fresh jalapeno peppers, seeded and diced

1 cup cheddar cheese, shredded

4 slices cooked bacon, crumbled

Directions:

1. Preheat the oven to 325° F.
2. Spray muffin pan with cooking spray and place one wonton wrapper in each muffin tin. Bake for 8 minutes until lightly golden.
3. Meanwhile, stir together the remaining ingredients in a bowl, reserving some shredded cheese and bacon for garnish.
4. Spoon filling into each wonton cup, sprinkle with reserved cheese and bacon, and bake for 10-15 minutes until cheese is melted and wonton cups are golden brown. Serve warm.

CHILI CHEESE DIP

Rachel Ippolito, Milan, IL

Ingredients:

1 pkg cream cheese, softened

1 can of chili, no beans

1-1 ½ cups shredded cheddar cheese

extra chili seasonings (if needed)

Directions:

1. Preheat the oven to 350° F.
2. In an 8×8 inch pan, spread the entire block of cream cheese evenly over the bottom of the pan.
3. On top of the cream cheese, spread out the entire can of chili, making sure to completely cover the cream cheese.
4. If you’d like, sprinkle additional seasonings on top of the chili. We used chili powder, garlic powder, and a touch of cayenne.
5. Cover the top with the shredded cheddar cheese, evenly distributing it.
6. Put in the oven for 20-25 minutes, or until the cheese is completely melted.
7. Enjoy with corn chips, tortilla chips, or any other cracker.

CROCKPOT MEATBALLS

Name Withheld, Milan, IL

Ingredients:

1 bag of frozen meatballs

1 cup grape jelly

½ cup BBQ sauce of your choice

2 tbsp ketchup

Directions:

1.   Combine all the ingredients in a Crockpot™ or slow cooker, and stir well so the meatballs are completely covered with sauce.
2. Cook on low for 3 to 4 hours or high for 1 to 2 hours, until the meatballs are completely heated through.
3. Enjoy on a sub roll with some cheddar cheese, or as an appetizer by itself.

CRAB SOUFFLE

Lisa Lockheart, Moline, IL

“This was one of those party pieces that was Mom’s favorite. I found myself feeling nostalgic during our shutdown for old family recipes.”

Ingredients:

6-ounce can crab meat, drained

¾ cup mayonnaise (Mom preferred Hellmann’s® brand)

8 ounces cream cheese, softened

1 egg, beaten

1 tsp onion powder

½ lemon, squeezed (about 1 tbsp juice)

Directions:

1. Preheat the oven to 350° F. Grease a baking dish (either 7 x 11 inch or 1 Qt Pyrex™ dish)
2. Cream the mayonnaise and cream cheese together.
3. Add in the remaining ingredients and mix.
4. Pour the mixture into the greased baking dish and bake for 30 to 40 minutes.
5. Serve warm or cold on cocktail rye bread or with crackers.

CUCUMBER BITES

Name Withheld, Milan, IL

Ingredients:

cucumbers

dill

cream cheese

Everything Bagel seasoning

Directions:

1. Wash and slice the cucumbers to bite-sized pieces, leaving them circular shaped.
2. Combine the dill and cream cheese to taste.
3. Spread the mixture on top of each cucumber slice and sprinkle the Everything Bagel seasoning over it. Enjoy.

KIM FURROW’S REALLY FINE HORS D’OEUVREs

Lisa Lockheart, Moline, IL

“A friend brought this appetizer to a potluck once, and it’s been an easy favorite of mine ever since. Also a great snack for movie night at home.”

Ingredients:

1 pkg wonton skins

2 cups shredded Monterey Jack cheese

2 cups shredded cheddar cheese

1 lb ground sausage

1 pkg Hidden Valley® Ranch Original salad dressing mix, prepared according to package

4-ounce can black olives

4-ounce can chopped mushrooms

4-ounce can green chili peppers, optional

Directions:

1. Preheat the oven to 350° F.
2. Brown the sausage in a skillet. Drain fat and pat dry.
3. Combine all ingredients, including prepared ranch dressing.
4. Brush the wonton wrappers lightly with oil. Press into muffin tins and bake until lightly brown.
5. Take the muffin tin of baked wonton wrappers out of oven and fill each cup with the mixture.
6. Bake again until the cheese is melted.

MANGO-JALAPENO SALSA

Name Withheld, Moline, IL

Source: santafeschoolofcooking.com

Ingredients:

2 large ripe mangoes

1 medium cucumber, cut into quarter-inch dice

2 medium red bell peppers, roasted, peeled, seeded and cut into quarter-inch dice

1 medium red onion, peeled and cut into quarter-inch dice

⅓ cup coarsely chopped fresh cilantro

2-3 jalapeno peppers, minced

fresh lime juice, to taste

salt to taste

Directions:

1. Peel the mangoes with a small sharp knife. Cut the flesh away from the large pit in two pieces and cut it from the narrow edges of the pit. Dice into quarter-inch pieces.
2. In a medium bowl, combine the diced mango, cucumber, red peppers, red onion, cilantro, jalapenos, lime juice, and salt. Toss gently but thoroughly.
3. Let salsa stand at room temperature for 20 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled.

PARTY PRETZELS

Kathy Quinn, Davenport, IA

Ingredients:

3 large bags of pretzels

1 bottle Orville Redenbacher’s® Popping and Topping buttery flavored oil

2-4 tbsp garlic powder

2-4 tbsp dill weed

1 double pkg of Hidden Valley® Original Ranch Dressing mix

Directions:

1. Mix all dry ingredients together. Pour half of the pretzels into a 2-gallon Ziploc® bag.
2. Add in half of the dry ingredient mix and shake well.
3. Add in half the oil and turnover the bag several times to coat the pretzels.
4. Repeat the process with the second half of the ingredients in a separate 2-gallon bag.
5. Turn the bags every 20 minutes for a couple of hours, then let set overnight.
6. Pretzels store well in the plastic bags or a sealed storage container.

ROSEMARY WALNUTS

Lisa Lockheart, Moline, IL

“I’ve made this several times and used it for hostess and holiday gifts. Someday we’ll gather again!”

Source: Saramoulton.com

Hands-on Time: 10 minutes

Total Preparation Time: 20 minutes

Yield: 2 cups

Ingredients:

2 ½ tbsp unsalted butter, melted

2 tsp dried rosemary, crumbled

1 tsp salt

½ tsp cayenne pepper

2 cups walnut halves

Cook’s Notes

You could substitute any kind of nuts you like for the walnuts, but taste them before you use them in the recipe. Nuts go rancid very quickly at room temperature so make sure yours are fresh and if you don’t use them all in this recipe, store the remainder tightly wrapped in the fridge or freezer.

If you want to substitute olive or vegetable oil for the butter that is fine. The nuts will actually keep longer if tossed with oil (but I love the flavor of the butter).

Directions:

1. Preheat the oven to 350° F.
2. Melt 2 ½ tbsp melted unsalted butter with 2 tsp dried rosemary, crumbled, 1 tsp salt, and ½ tsp cayenne.
3. Pour this mixture over 2 cups of walnuts, tossing to coat them.
4. Bake the nuts on a cookie sheet at 350° F for 10 minutes.

TEXAS CAVIAR

Name Withheld, Davenport, IL

Ingredients:

1 cup apple cider vinegar

1 cup white sugar

½ cup oil

pepper to taste

Bring the above ingredients to a rolling boil, then set aside to cool.

Mix Together:

1 can shoepeg corn, drained

1 can mixed yellow/white corn, drained

1 can black beans, rinsed & drained

1 can pinto beans, rinsed & drained

1 red, 1 yellow, 1 orange pepper, chopped fine (or whatever colorful combination of bell

peppers you have)

6 small jalapeno peppers, chopped fine (optional)

3 stalks celery, chopped fine

1 large red onion, chopped fine

Directions:

1. Mix all ingredients in a large container with a lid.
2. Pour cooled liquid mixture over all, mix well, and let set overnight in the fridge.  Serve with Tostitos™ Scoops.

TOMATILLO-JICAMA AVOCADO SALSA

Name Withheld, Moline, IL

Source: santafeschoolofcooking.com

Notes: Unusual, but very good!

Ingredients:

¾ lb fresh tomatillos (about 8 medium)

1 medium white onion, peeled and chopped

½ – 1 cup jicama, peeled and diced

2 cloves garlic, finely grated

1-2 fresh jalapenos, minced

½ cup coarsely chopped cilantro

1 large ripe avocado

juice from 2-3 limes & zest

salt and sugar, to taste

olive oil, to taste

Directions:

1. Peel and wash the tomatillos. Quarter them and place into the work bowl of a food processor. Pulse to a coarse puree.
2. Place the tomatillos, onion, jicama, garlic, jalapenos, and cilantro in a bowl. Stir to combine.
3. Cut the avocado in half lengthwise, remove the pit, cube the flesh and add to the tomatillos.
4. Season with lime juice, salt and sugar, and a drizzle of olive oil.
5. Let stand for 15 minutes before tasting and adjusting seasoning.

TOMATO, RAISIN, & RED CHILE SALSA

Name Withheld, Moline, IL

Source: santafeschoolofcooking.com

Ingredients:

⅓ cup golden raisins

8 Roma tomatoes, chopped

1 or 2 serrano peppers, minced

¾ cup red onion, chopped

½ cup cilantro, chopped

½ tsp Mexican oregano, powdered

1 – 2 tsp chipotle in adobo

¼ cup fresh orange juice & zest (juice optional)

2 tbsp lime juice & zest

salt and pepper, to taste

Directions:

1. Chop and combine the first 6 ingredients in a large bowl.
2. Zest ½ the orange and ½ the lime peel into a separate bowl.
3. Squeeze the juice in and add the chipotle. Blend well and mix into the salsa.
4. Adjust the seasoning with salt and pepper.

VEGETABLE DIP

Denise C. Richardson, Colona, IL

“This is such a great way to have your children enjoy vegetables!”

Ingredients:

8 ounces cream cheese softened to room temperature

½ cup sour cream

1 tsp powdered chicken bouillon

2 tsp dried chives (or fresh)—more, if you like

Directions:

1. Cream together the first 3 ingredients with an electric mixer.
2. Add in the chives at the end.
3. Store in an airtight container overnight for best results and serve with your vegetable tray.

WHITE GAZPACHO SALSA

Name Withheld, Moline, IL

“Unusual, but also good!”

Source: santafeschoolofcooking.com

Ingredients:

3 tbsp unsalted almonds, toasted and coarsely chopped

⅓ cup scallions or red onion, finely sliced

¼ cup sweet green grapes, chopped

1 cup seedless cucumber, finely cube

1 garlic clove, minced

½ orange, segmented, juiced & zest

1 tbsp fresh chopped mint

2 tbsp fresh chopped cilantro

½ – 1 serrano pepper, minced

1 tbsp honey (optional)

salt and pepper, to taste

Directions:

1. Toast the almonds until they are slightly brown. Coarse chop them a few at a time.
2. Carefully slice the grapes into quarters and cut the cucumber into ¼ inch cubes. Place in a large bowl.
3. Slice the scallion or onion and Microplane® or grate the garlic into the salsa. Add the remaining ingredients and mix well.
4. Season with salt and pepper, and adjust the seasoning to taste.