Sausage Queso

 SAUSAGE QUESO  From Amber's Kitchen

INGREDIENTS:
8 oz. “traditional” or “regular” sausage
1 small or 1/2 large white diced onion
1 14 oz can diced tomatoes
2 to 4 ounces canned diced jalapeños (depending on how hot you want it)
8 oz. cream cheese
8 oz. pepper jack cheese, grated
1/4 cup milk
1/2 teaspoon paprika
1/2 teaspoon cumin
Pico de Gallo for garnish, optional

DIRECTIONS:
1. In a large frying pan, cook sausage and diced onion together until onion is translucent and sausage is totally cooked through and browned.
2. Over medium to high heat, Add remaining ingredients and stir to combine until cream cheese and grated cheese is totally melted through.
3. Serve hot with tortilla chips. Refrigerate any leftovers.

Cheese Ball

Lisa Stephenson

These are a favorite neighbor gift at Christmas or New Years. 

7 packages cream cheese

1 cup sour cream

1/2 cup mayonnaise

3 Tablespoons ranch dressing dry mix

1 tsp celery seeds

1 tsp dill weed

2 bunches green onions chopped

1 lb. shredded sharp cheddar cheese

Mix it all together and then serve or package.

Double Tomato Bruschetta

A delicious and easy appetizer.

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

Cheese Ball

We always have this as an appetizer for Thanksgiving
and Christmas.     Courtney Dana

2 large cream cheese 1 bottle old english cheese (it's a small little bottle) 3 Tbsp roqua (or any blue cheese) salad dressing Directions: Mix with electric beater. Roll into a ball (it's very gooey). Roll in crushed walnuts or pecans. Chill wrapped in wax paper. This makes 2 balls. Serve with crackers.

Sweet hot mustard

Dipping Sauce for herbed chicken bites
Mandy Ficker

2 ounces dry mustard 1/2 c malt cider vinegar 1/2 cup sugar 3 eggs Directions: In a medium- size, stainless steel bowl, soak dry mustard in vinegar overnight. Pour the mixture into the top of a double broiler. Add sugar; beat the eggs in one at a time. Whisk over low heat for 10- 15 minutes until mixture has thickened. Place in an 8-ounce jar, cover and refrigerate.

Herbed Chicken Bites

It is an appetizer recipe that we also use as a main
course. Mandy Ficker

4 boneless, skinless chicken breasts 1 cup finely crushed Ritz crackers 1/2 cup grated Parmesan cheese 1/4 cup finely chopped walnuts 1 teaspoon dried thyme, crushed 1 teaspoon dried basil, crushed 1/2 teaspoon seasoned salt 1/4 teaspoon pepper 1/2 cup melted butter Directions: Cover 2 baking sheets with foil. Cut chicken into 1- in pieces. Miz cracker crumbs, cheese, walnuts, seasoned salt, thyme, basil, and pepper in a large bowl. Preheat over to 400. Dip chicken into melted butter and then into crumb mixture. Place chicken about 1/2 inch apart on prepared baking sheet. Bake uncovered until golden brown- about 20 minutes. Serve hot with Sweet mustard sauce. We sometimes double or triple the recipe. Then we freeze the chicken in ziploc bags, pull it out on another night, and cook.

Hot Pizza Dip

Melissa Chandler

2- 8oz. pkgs. cream cheese 2 t. Italian seasonings 1 c. mozzarella cheese, divided 1 c. parmesan cheese, divided Jar of pizza sauce Pizza toppings: olives, pepperoni, etc. (optional) Directions: Mix the cream cheese with the Italian seasonings. Spread it on the bottom of a 9x12 or 9x13 pan. Layer with 1 cup of mozzarella and Parmesan cheeses. Next, pour the jar of pizza sauce and spread. Layer again with 1 cup of mozzarella and Parmesan cheeses. Top with olives, pepperoni or whatever you like. Heat at 325 for 25 minutes or until hot. Serve hot with sliced baguette bread.

Won-Tons

Judy Parry

1 lb. ground pork 1/4 finely chopped onion 2 c. finely chopped cabbage 2 T soy sauce 1/2 c. grated carrot 1/2 t. ginger l t. garlic l pkg. won ton wraps Directions: Brown pork. In a separate mixing bowl, add all ingredients including browned pork & mix well. Cover and store in refrigerator overnight. Put 1 t. of filling in each wrap (folding instructions on won ton pkg) and fry each in hot vegetable oil

Chicken Wings

Judy Parry

3 lb. chicken wings Salt to taste 1 lb. margarine Flour Sauce: 3 T soy sauce 3 T water 1 c. sugar 1/2 c. white vinegar 1 t. Accent seasoning 1/2 t. salt Directions: Dredge wings in flour and salt. Brown in fry pan with melted margarine. Combine sauce ingredients in a microwaveable bowl. Microwave until sugar is melted and mixture is warm. Arrange wings on cookie sheet. Pour sauce over them. Cook for 30 minutes, turn the wings over, and cook for 30 more minutes at 350.

Favorite Cocktail Smokies

Judy Parry

1 pkg. Lil Smokies or other cocktail franks Handful of brown sugar 1 lb bacon Directions: Cut bacon slices in halves. Wrap each frank with a 1/2 slice of bacon and secure with toothpick. Place in single layer in 9 x 13 inch pan. Sprinkle with brown sugar. Cook at 350 for 20 minutes or so.

Red Pepper Jelly

Pour a jar over a block of cream cheese. Nibble away with wheat thins.
Rebecca Child

7 large red peppers 2 cups cider vinegar 2 tsp. salt 2 tsp. chili powder 10 cups of sugar 2/3 cup fresh or bottled lemon juice 1 - 6 oz. bottle liquid pectin Directions: Cut peppers into chunks. Chop in blender or food processor to make 4 cups. Mix peppers, vinegar, salt and chili powder in large pan and boil 10 minutes stirring occasionally. Add sugar and lemon juice and bring back to a boil. Add pectin and boil 1 minute. Skim foam. Remove from heat and put in hot jars and attach lids. Process 15 minutes in a boiling-water canner. Number Of Servings:Makes 10-12 half-pints

Stuffed Mushrooms

Melissa Chandler

1 pkg cream cheese, softened 1 pkg sausage (not ''less fat'' kind), spicy or regular 2 pkgs mushrooms Directions: Cook the sausage. Mix the sausage and cream cheese together. Take the stems out of the mushrooms, leaving a hollow inside. Fill the hollow mushroom top with the mixture. Broil for 5 minutes, or until bubbly.

Veggie squares

Jill Dorrough

2 pkg crescent rolls 1 pkg ranch dressing powder 1 cup mayonnaise 1 cup sour cream 3/4 cup carrots, finely chopped 3/4 cup broccoli, finely chopped 3/4 cup cauliflower, finely chopped 3/4 cup tomatoes, finely chopped 3/4 cup green peppers, finely chopped 3/4 cup onions, finely chopped 1 1/2 cups shredded cheese Directions: Spread crescent rolls on bottom of cookie sheet to make a crust. Bake at 375 for 8-10 minutes. Cool. Mix ranch powder with mayo and sour cream. Spread over crust. Spread veggies and top with cheese. Chill 3-4 hours. Cut into small squares.

Tortilla Rolls

Not very specific quantities, but this is a very tasty
appetizer from our Omaha days.
Jill Dorrough

cream cheese salsa green onion cheddar cheese large flour tortillas, any flavor Directions: Measurements of the above ingredients to your liking or until diplike consistency. Spread mixture onto a tortilla. Roll up. Put in freezer for 3 hours or up to 24 hours. Slice while frozen; set out on tray at least one hour before serving.

Cranberry Brie Pizza

We had this as an appetizer on Thanksgiving. It looks 
fancy and is sooo easy. Did I mention delicious...
Lindsey Parry

1 8 oz. can crescent rolls 3/4 C whole berry cranberry sauce 8 oz. cubed Brie cheese 1/2 C chopped pecans or walnuts Directions: Preheat oven to 425. Use a lightly greased pizza  pan or a pizza stone. Unroll crescent rolls and  separate into triangles. Arrange on pan with tips  towards the center and lightly press together.  Forming a circle with the dough. Bake 5 minutes or  until lightly brown. Remove from the oven and  sprinkle with pieces of Brie. Spoon the cranberry  sauce over the cheese. Top with pecans. Bake an  additional 8 minutes or until cheese is melted and  the crust is golden brown. Cool 5 minutes and cut  into wedges or squares.

Artichoke Bruschetta

A friend brought this to a gathering we had and it was
delicious! Kamy Cannon

2 French Bread baguettes 1 (small) jar capers 16 roma tomatoes, chopped 1 pkg artichoke hearts, thawed, chopped Extra virgin olive oil 5 cloves garlic, minced Fresh basil leaves, chopped, to taste Red Wine vinegar Parmesan cheese, grated Directions: Slice baguettes into 1/2 inch slices and toast on a greased cookie sheet that has been coated with olive oil. Mix jar of capers and all garlic, tomatoes and basil. Toss chopped artichoke hearts with oil and vinegar. Add to vegetables and mix so bruschetta becomes a salsa. Salt and pepper to taste. Serve on baguettes topped with grated Parmesan cheese

Nacho bean dip

A Mutual night favorite
Jill Dorrough

2 cans cheddar cheese soup 2 cans nacho cheese soup 1 can of chili 1 pint of sour cream 8 oz of softened cream cheese Directions: Mix all ingredients in a large saucepan, stirring until well blended and warmed through. Serve with chips and salsa.

Tomato Avocado Salsa

Courtney Dana

8 seeded tomatoes diced 4 avocados diced 2 bundles green onions diced 8 oz feta cheese 4 T garlic 1 bundle cilantro, chopped 4 T lemon juice 8 T red wine vinegar Directions: Mix all together except the feta. Mix in the feta right before you serve.

Chili's Salsa

I'm not a big fan of chunky salsa, but I have always loved the fresh salsa at Chili's restaurant. I found this recipe online, and it is very delicious!
Jill Dorrough

1/4 white onion 2-3 slices of jalapeno peppers (I buy a jar of pepper slices at Albertson's) 2-10 ounce cans Rotel diced tomatoes and green chilis 1 14.5 can of whole tomatoes 1 tsp cumin 1 tsp garlic salt 1 tsp sugar Directions: In a food processor, pulse onions and jalapeno slices until onions are in small pieces. Add cans of diced and whole tomatoes and cumin, garlic salt and sugar. Process until it is your desired texture. Chill and serve. Sometimes I chill 1/2 the salsa, and leave the other half in the processor, add 1 can of tomato sauce, 1 more tsp of cumin, 2 tsp of onion powder, 1/2 tsp of garlic powder, 1/2 tsp of chili powder, and then really puree it. Then I add it to ground beef or diced chicken, and a can of black beans, and use that for enchilada filling.

Onion Dill Seed Dip

Great with veggies or crackers--especially Wheat Thins
Jill Dorrough

1 1/3 c sour cream 1 1/3 c mayo 1 can chopped olives 2 tsp seasoned salt 2-3 tsp dill seeds or dill weed 2 TBSP red onion 1 bunch parsley, finely chopped Directions: You can make this the long way with a knife and mixing bowl and spoon, but I prefer to put it all in a food processor and pulse until it looks good. I like it with the olives and parsely really, really chopped up finely.