Snacks Dips

Peanut Chili Dip
1/2 cup creamy peanut butter 1 tbsp. chili powder 2 tbsp. honey 3 tbsp. water 2 tbsp. soy sauce 1 tsp. garlic powder Preparation: 1. In bowl combine all ingredients until blended well. If mixture seems to thick add more water. 2. Serve with carrots, broccoli, green and red peppers.
Peanut Chili Dip 62
Pesto Crescents
1 8 oz. can crescent rolls 2 tbsp. parmesan cheese 1 egg yolk 6 tsp., sun dried tomatoes in oil 3 tbps. pesto sauce ( use envelope) 1 tbsp. water Preparation: 1. Open crescent roll can. 2. In bowl combine parmesan cheese, sundried tomates and pesto sauce. Mix well. 3. Open each individual crescent and place 1 tbsp. of mixture into center. Fold over like a triangle. Press edges down firmly with fork. 4. In small bowl mix together egg and water and with finger paint the egg mixture over the crescent. 5. Bake for 1015 minutes or until golden brown.
Pesto Crescents 63
Pierogies with Sour Cream

32 pierogies, any kind 2 16 oz. sour creams 2 tbsp. paprika 1 small onion 3 tbsp. butter 1 tsp. olive oil 1. In small saute pan heat butter and oil. 2. Lay pierogies on large baking dish and pour over oil and butter mixture. Bake for 35 minutes, or until they are turning golden brown. 3. You might want to toss once or twice while cooking. 4. Five minutes before complete sprinkle over the paprika. 5. Serve on large plate and place sour cream in bowl in center.
Pierogies with Sour Cream 64
Pork Tenderloin with Roasted Garlic Mayonnaise

1 12 oz. Pork Tenderlointlets 5 tbsp. olive oil tsp. salt tsp. pepper cup romano or parmesan cheese 1 cup parsley 1 Whole Garlic, Medium Head cup mayonnaise 1. Preheat oven to 325. In long mixing dish or pan combine parsley, salt, pepper and cheese. Coat pork tenderloin with oil on all sides and cover with the parsley mixture. 2. Place in baking dish with 4 tbsp. of oil and bake uncovered for about 45 minutes to an hour. Also, take the first layer of skin off the garlic bulb and cut off the pointed top. Place in small baking dish with 2 tsp. of olive oil and bake for 45 minutes. 3. After 45 minutes let garlic cool and squeeze out the garlic like toothpaste. With the fork tines, press the garlic down. Mix with the mayonnaise well. 4. Remove pork from oven and let cool for 10 minutes. Cut into slices and serve two to each plate with a teaspoon of garlic mayonnaise on the side or on top of them. Garnish with some parsley.
Pork Tenderloin with Roasted Garlic Mayonnaise 65
Quick Stuffed Celery

1 bunch of celery, cleaned 1 8 oz. whipped cream cheese 2 tbsp. sour cream 1 small can black olives, chopped 1 tsp. paprika 1. Combine cream cheese, sour cream, olives and paprika. 2. Fill celery stalk and serve.
Quick Stuffed Celery 66
Raisin Spread
1 cup raisins 1 8oz. whipped cream cheese 1 tsp. cinnamon Preparation: 1. Mix together all ingredients and refrigerate for 1 hour. 2. Serve on bagels or toast.
Raisin Spread 67
Red Bell Pepper Pancakes

3/4 cup red bell pepper, diced 2/3 cup flour 1 tbsp. melted butter 2 large eggs, separated cup cornmeal tsp. hot red pepper flakes 3 tbsp. coriander 1 pint sour cream 1. In large bowl mix together all ingredients except sour cream and egg whites. Add 1 tsp. salt and tsp. pepper. 2. In small bowl beat egg white until fluffy. Fold into flour mixture. 3. Heat large fry pan with some melted butter. Spoon in balls of the mixture into fry pan. Do not over crowd. Flatten the balls into small pancakes, about 12 inches in diameter. Cook each pancake 1 minute on each side or until golden brown. 4. These pancakes can be used as appetizers or as first course. For 8 guests, place 5 pancakes on each plate with a large tablespoonful of sour cream. Garnish with parsley.
Red Bell Pepper Pancakes 68
Salmon Dip
1 can salmon 1 8 oz. whipped cream cheese 1 cup onions, finely chopped Preparation: 1. Mix all ingredients and refrigerate for 24 hours before serving.
Salmon Dip 69
Salsa with Shrimp

64 jumbo shrimps 4 16 oz. jars of salsa tsp. salt tsp. pepper 1. In large sauce pan heat the salsa until very hot. Stirring constantly. 2. Add in all the shrimp at once and cook thoroughly for 5 minutes. 3. Place in large serving bowl. 4. You can serve this with white rice. Very fast and delicious dish for the salsa lover.
Salsa with Shrimp 70
Sausage Dip
3 lbs. skinny italian sausage, frozen 1 cup mayonaise 1 cup sour cream 1/2 tsp. pepper pinch of salt 1/2 tsp. paprika 1 tsp. cayenne pepper 1. Cut sausage into 1 inch pieces. Either fry in frying pan or cook in oven. 2. Mix mayonnaise, sour cream, pepper, salt, paprika and cayenne pepper. Blend well and refrigerate. 3. Use sauce to dip in sausage. Serve with toothpicks.
Sausage Dip 71
Sauteed Mushrooms
2 lbs. mushrooms, sliced in half 2 garlic cloves, chopped 1 tsp. hot red pepper flakes 1 stick butter Sherry cup Teriyaki Sauce 2 tbsp. parsley 1. In large fry pan cook garlic and pepper flakes in butter on low heat. Add in mushrooms, teriyaki sauce and sherry and cook over medium heat until mushrooms are tender. 2. Remove mushrooms and bring liquid to boil until thickened like syrup. 3. Add in parsley and salt and pepper to taste. Return mushrooms to heat and serve. 4. Can serve with any meat.
Sauteed Mushrooms 72
Sauteed Mushrooms in Biscuits

2 Pkgs. Refrigerated Biscuits, raw lb. shitake mushrooms lb. fresh mushrooms lb. portabella mushrooms 2 cups scallions, chopped finely 1 cups balsamic vinegar 4 cloves garlic, minced tsp. salt tsp. pepper 1 lemon stick of butter
1. In large saute pan heat all mushrooms in butter with scallions, garlic, salt and pepper. When mushrooms cooked and tender place in blender or food processor and pulse until finely chopped. 2. Place back in saute pan. Add in balsamic vinegar and the juice of lemon. heat for 5 minutes. 3. Grease cookie sheet if necessary. Cut biscuits in half. To be safe when doing this, place biscuit on counter and cut from right to left or maybe you can even peel them apart. 4. When the biscuits are separated, place a tbsp. of mushroom mixture in the middle and place the top of the biscuit back on top. To make sure the insides don't fall out press the whole perimeter of the biscuit. 5. Bake for 8 minutes on 325.
Sauteed Mushrooms in Biscuits 73
Sesame Chicken
24 chicken tenders 1 cup sesame seeds 4 tbsp. dijon mustard 2 tsp. onion powder 2 cups mayo 1 cup honey 1. Grease baking sheet. Preheat oven to 450. 2. Combine dijon mustard, onion powder, mayo and honey. Dip chicken tenders into this mixture and then into sesame seeds. 3. Place chicken tenders on baking sheet and bake for 2025 minutes.
Sesame Chicken 74
Spinach and Bacon Dip

1 cup mayonaise 1 cup sour cream 1 pkg. frozen chopped spinach 8 slices of bacon 1 tsp. garlic powder 1/2 tsp. red pepper flakes 1. If you can, cook the bacon in microwave until very crispy. Let cool and break into tiny pieces. 2. Place spinach in strainer squeeze to remove all excess water. 3. In medium bowl add all ingredients well. 4. Refrigerate at least 1 hour. 5. Serve with fruit, vegetables, chips or breads.
Spinach and Bacon Dip 75
Spinach Dip
1 pkg. chopped spinach, cooked and drained 1 pkg. vegetable soup mix 1 8 oz. sour cream 1 cup mayonaise Preparation: 1. Mix all ingredients well and refrigerate for 8 hours. 2. Serve with crackers.
Spinach Dip 76
Sweet Potato Appetizers

2 40 oz. cans sweet potatoes 1 stick of butter 2 cups bread crumbs 2 cups pancake syrup 1 tsp. salt 1/2 tsp. pepper 1. In bowl mash potatoes. Add in butter, pancake syrup, salt and pepper. 2. Make into golf ball size balls. Roll in bread crumbs. 3. Preheat oven to 350 and bake for 30 minutes. 4. Serve as an appetizer or with a ham or turkey dinner.
Sweet Potato Appetizers 77
Tomato and Basil Bruschetta

1 loaf of french bread, makes 24 pieces 4 garlic cloves cup basil 2 lbs. seeded tomatoes, diced 6 tbsp. olive oil 1. Heat oven to 375. 2. Cut bread into 4 inch long pieces. Brush pieces of bread with olive oil. Toast in oven for about 10 minutes or until golden brown. 3. After toasting, rub garlic on the toast. Mix remaining olive oil and tomatoes and basil in bowl. Add salt & pepper to taste. Top each piece of toast with about tsp. of mixture. 4. Place on dish and serve.
Tomato and Basil Bruschetta 78
Tomato Potato Skins

8 large baking potatoes 2 tomatoes, finely chopped 1 cup shredded mozzarella 1 cup shredded cheddar 4 green onions, chopped 1 tsp. olive oil
2 tsp. cayenne pepper 1 tsp. salt 1 tsp. onion powder 1 tsp. chili powder 1 16 oz. sour cream 1. Microwave potatoes for 3 minutes each, which should be 24 minutes. 2. Cut potatoes in half lengthwise. Scoop out potato middles. 3. In medium bowl combine potato middles with tomatoes, mozzarella, cheddar, onions, olive oil, cayenne, salt, onion powder and chili powder. Blend well. 4. Spoon mixture back into potato shells and bake for 1015 minutes.
Tomato Potato Skins 79

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Snacks Dips

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Peanut Chili Dip

Pierogies with Sour Cream

Pierogies with Sour Cream 64

Pork Tenderloin with Roasted Garlic Mayonnaise

Quick Stuffed Celery

Red Bell Pepper Pancakes

Salsa with Shrimp

Sauteed Mushrooms in Biscuits

Spinach and Bacon Dip

Sweet Potato Appetizers

Tomato and Basil Bruschetta

Tomato Potato Skins

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