I need a good, easy and festive appetizer to make on new years eve...any suggestions?

Answer 1

Crock Pot Little Smokies
INGREDIENTS:
2 packages Cocktail wieners, little smokies
1 bottle (12 ounces) chili sauce
1 cup grape jelly
PREPARATION:
Combine cocktail wieners or little smokies in Crockpot with chili sauce and grape jelly; cover and cook on LOW for 6 to 8 hours.


Cranberry Cocktail Meatballs
INGREDIENTS:
2 pounds ground beef
1 cup cornflake crumbs
2 eggs
1/2 cup chopped, fresh parsley
1/3 cup ketchup
3 tablespoons minced onions
2 tablespoons soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
.Sauce:
16 ounces can, jellied or whole cranberry sauce
12 ounces chili sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
PREPARATION:
In a large bowl, combine ground beef, cornflake crumbs, parsley, eggs, ketchup, onion, soy sauce, garlic powder and pepper. Mix well and form into small balls, from 1/2" to 3/4" in diameter.
Place in a casserole or baking pan. Heat oven to 300°. Meanwhile in a saucepan, combine cranberry sauce, chili sauce, brown sugar and lemon juice. Cook stirring over medium heat until smooth. Pour hot sauce over meatballs in casserole. Bake for 30 to 45 minutes, depending on the size of the meatballs. Transfer to slow cooker and keep on low for serving.


Bacon & Cheese Dip
INGREDIENTS:
16 slices bacon (about 12 ounces), diced, fried and well drained
16 ounces cream cheese, cubed, room temperature
4 cups shredded cheddar cheese
1 cup half-and-half
2 teaspoons Worcestershire sauce
1 teaspoon dried minced onion
1/2 teaspoon dry mustard
1/2 teaspoon salt
dash hot sauce
PREPARATION:
Put all ingredients in the slow cooker; cover and cook on low, stirring occasionally, for about 1 to 2 hours, until cheese is melted and mixture is hot. Taste and adjust seasonings, add bacon, and keep on low to serve.
Serve with cubed or sliced French bread or other dippers.


Spicy Chicken Wings in Bar B Q Sauce
INGREDIENTS:
3 pounds chicken wings (16 wings)
salt and pepper to taste
1 1/2 cups any variety barbecue sauce
1/4 cup honey
2 teaspoons prepared mustard or spicy mustard
2 teaspoons Worcestershire sauce
Tabasco to taste, optional
PREPARATION:
Rinse chicken wings; pat dry. Cut off and discard wing tips then cut each wing at the joint to make two sections. Sprinkle wing pieces with salt and pepper; place wings on an lightly oiled broiler pan.
Broil about 4 inches from the heat for 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to crockpot.
In a bowl, combine barbecue sauce, honey, spicy mustard, Worcestershire sauce, and Tabasco. Pour sauce over chicken wings. Cover and cook on LOW for 4 to 5 hours or on High 2 to 2 1/2 hours. Serve directly from slow cooker, keeping temperature on LOW. Makes about 30 chicken wings.


Hamburger Dip
INGREDIENTS:
2 pounds lean ground beef
1 cup chopped onion
1 jalapeno pepper, seeded and minced, optional
2 cloves garlic, crushed and minced
1 can (4 ounces) mild chile peppers, chopped
1/2 teaspoon salt, or to taste
2 cans (8-ounces each) tomato sauce
1/2 cup ketchup
1 teaspoon oregano
16 ounces cream cheese, softened and cut in cubes
1/2 cup grated Parmesan cheese
1 1/2 teaspoons chili powder, mild to medium heat
PREPARATION:
In skillet, brown ground beef with onion, and jalapeno pepper, if using. drain off fat. Pour browned meat mixture into crockpot. Add garlic, mild chile peppers, salt, tomato sauce, ketchup, oregano, sugar, cream cheese, Parmesan cheese and chili powder.
Set crockpot on LOW for about 2 hours, until cream cheese has melted and is thoroughly blended. Stir, taste, and adjust seasoning if desired. Serve directly from the crockpot or move to a chafing dish, with tortilla chips for dipping.


Sweet & Sour Sasuage Balls
INGREDIENTS:
1/2 c. brown sugar
2 lbs. bulk pork sausage, mild or spicy
1 1/4 c. ketchup
1 tbsp. soy sauce
1 tbsp. lemon juice
1 can chunk pineapple
PREPARATION:
Form sausage into balls. Brown in skillet; transfer to slow cooker. Combine remaining ingredients; add to slow cooker. Cover and cook 3 to 5 hours.

nfd♥

Answer 2

I make a vegie pizza that is sooooooo good and beautiful. I use whatever vegies I'm in the mood for. It's just so pretty with all the colors.

INGREDIENTS
2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese


DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Answer 3

Take a loaf of uncut bread (any kind you like - sourdough, french, rye, pumpernickel etc) and make it into a bowl. (Remove the inside, all but about an inch from each side and the bottom).

Tear the pieces of bread that you removed from the loaf into about bite-sized pieces.

Place the loaf and bread pieces into a 300 degree oven for 10 to 15 minutes, till lightly toasted. Place on a serving tray and arrange the toasted bread pieces around it.

Fill the inside of the bread loaf with your favorite dip - Ranch/buttermilk, spinach, alfredo sauce, queso dip, etc.

You can interspace veggies, such as broccoli, carrots, celery, in among the bread.

Answer 4

Frozen puff pastry is your best friend, even if you didn't know it.

It can be filled with many things, but i like to roll it out, line it with prosciutto and gruyere cheese. Roll it into a lot, slice it about 1/4 inch. Place the "pinwheels" on a baking sheet and pop into the oven a few minutes. (I won't give times or temp on this, since i always have something else going on in the oven, and just reserve the bottom rack for this. just keep an eye on it, it does go pretty fast)

Answer 5

This is a yummy recipe for fudge. It's really quick and easy too.


INGREDIENTS
1/2 cup butter
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 cups white sugar
1 (5 ounce) can evaporated milk
10 large marshmallows
1 cup chopped walnuts


DIRECTIONS
Butter an 8x8 inch dish.
Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.

Answer 6

Smoked Sausage Crock Pot Heinz 57
1 bottle Heinz 57 steak sauce (small)
1 can jelled cranberry sauce
2 tablespoons brown sugar
3 lbs sliced smoked sausage
Brown sliced smoked sausage. Melt steak sauce, cranberry sauce and brown sugar in a saucepan over medium heat until smooth. Place meatballs in crock-pot, pour mixture over and place the crock-pot on low. Excellent!

********Marmalade Meat Balls

Ingredients
2 pounds fully cooked frozen meatballs
1 bottle (16-ounce) Catalina salad dressing
1 cup orange marmalade
3 tablespoons Worcestershire sauce
1/2 teaspoon red pepper flakes=1/4 cup

Instructions
Place frozen meatballs in the insert of a slow cooker. In a bowl, stir
to combine the remaining ingredients. Pour over meatballs and stir to coat. Cook on high setting for
2 to 3 hours.

Answer 7

12 oz Imitation crab, 1 T of minced green pepper, 8oz cream cheese and 8 oz shredded sharp cheese.
Tear crab into small chuncks. soften cream cheese and stir in shredded cheese and crab and green pepper. At this point you can add some spice if you want it spicy like OLd BAY-about a 1 tsp for taste and 2 for hot...you can also add FRanks Hot sauce. This dip or spread is good hot or cold on small toast, crackers or Melba toasts.

Answer 8

You can try a rye bowl. Rye bread cut out the middle and cut it up into little pieces, then buy the rye dip, its tangy but very delicious. Or you can make your own veggie or fruit platter with cheese, they usually go over very well. If you really want to cook, try making some seafood cakes, or salmon patties.

Answer 9

Buffalo Dip

2 cans drained canned chicked, large size
2 packages cream cheese
2 cups shredded sharp cheddar
3/4 cup of hot sauce, I use Franks
1 cup of bottled ranch dressing

drain chicken, and chunk up cream cheese. put in heavy skillet and melt over medium heat. add hot sauce and shredded cheddar, when completly melted add ranch dressing, remove from heat and put in crock pot on warm. Serve with celery sticks, crackers, or party breads.

Answer 10

spam
softned cream cheese
mash both together with a fork make it a ball and pour some jelly (your choice flavor) on top and on the sides and serve with Ritz crackers


sour cream
1-2 packs of onion soup mix
mix both together serve with lays potato chips


mozzerella sherrede cheese
mayo
3-4 minced garlic
mix together and serve with tostitos

Answer 11

pinwheel appetizers

cresent rolls, cream cheese, green onion (or onion powder), and fried bacon

unroll cresent rolls onto wax paper without seperating any of them, spread cream cheese (at room tepature) onto cresent rolls, sprinkle cut up green onions (or onion powder) and crushed fried bacon ontop of cram cheese, roll cresent rolls long ways (Jelly roll style) and wrap in wax paper, set in freezer for ten minutes, take out of freezer and cut into 1/2 inch thick rounds, place on lightly sprayed cookie sheet in oven set on 350 degrees until golden brown.

These are so easy to make and very delicious.