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Category: appetizers

A collection of recipes for when you are entertaining and want to start things out right or want to serve a delicious snack. Either way we have you covered with some tasty and fun to make appetizer recipes. Hope you enjoy them.

Cheese Garlic Sticks Recipe (Red Lobster)

Ingredients

  1. 1/3  cup Butter or margarine
  2. 1/4  teaspoon Garlic powder
  3. 2 cups Bisquick baking mix
  4. 1/2 cup  Cold water
  5. 1/2 cup  Cheddar cheese — shred fine

Directions

  1. Preheat oven to 425~. Heat margarine or butter in 13×9 pan in oven until melted. Stir in garlic powder.
  2. Combine baking mix, water and cheese until soft dough forms.
  3. Gently smooth dough into a ball on floured cloth-covered surface.
  4. Knead 5 times.
  5. Roll dough into 10×6 rectangle.
  6. Cut lengthwise is half; cut each half into 12 sticks, about 3/4″ wide.
  7. Roll each stick in margarine or butter in pan. Bake for 12 to 15 minutes or until golden brown.

Blooming Quesadilla Ring Recipe

Ingredients

for 20 servings

  • 2 cups chicken, cooked and shredded
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeño, chopped
  • 1 cup taco sauce
  • 20 taco-size tortilla
  • 3 cups shredded cheddar cheese
  • 3 cups shredded monterey jack cheese

Directions

  1. Preheat oven to 375˚F (190˚C).
  2. In a bowl, add the chicken, red bell pepper, onion, jalapeño, and taco sauce, and mix to combine. Set aside.
  3. Cut each tortilla in half. Evenly spread about 2 tablespoons each of the cheddar cheese, Monterey Jack cheese, and chicken mixture on one half of the tortilla.
  4. Roll the tortilla into a cone starting from the cut edge making sure not to push the ingredients out of the tortilla.
  5. Place a wide mouth jar or glass in the center of a parchment paper-lined baking sheet.
  6. Create a ring around the jar with the tortilla cones. The point of the cones should be in the center, touching the surface of the jar. There should be about 13 cones in the first layer.
  7. Sprinkle both cheddar cheese and Monterey Jack cheese over the first layer of cones.
  8. Start the second layer of cones by placing one cone on top and in between 2 cones in the first layer. Continue this process with the rest of the cones. There should be 3 full layers of cones with 3 left to fill some of the empty space in the top.
  9. Sprinkle the rest of the cheddar and Monterey Jack on top of the blooming quesadilla. Remove jar from center of ring. Bake until the cheese is melted and the edges of the tortillas are crispy, 15 to 20 minutes.
  10. Transfer to a plate. Place dip of choice inside the ring. Top with desired garnishes.
  11. Serve immediately.

Seafood Nachos Recipe (Chi-Chi’s)

Ingredients

  • 16 large tortilla chips
  • 8 ounces cooked crab meat
  • 8 ounces cooked lobster meat
  • 12 ounces cooked salad shrimp
  • 2 cups Monterey jack cheese, shredded

Directions

  1. Spread tortilla chips on a 10-inch, wax paper-lined paper plate. Layer the crab, lobster and shrimp over the chips. Sprinkle with cheese. Microwave at 50 percent until cheese melts, 1 1/2 to 2 1/2 minutes.
  2. Serve with salsa or picante sauce.

Mild Salsa Recipe (Chi Chi’s)

Ingredients

  • 14-ounce can stewed tomatoes
  • 2 large green onions, chopped
  • 1 large tomato, cored and diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Dash of Tabasco hot sauce to taste

Directions

  1. Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper. Bring just to a boil. Lower heat and cook for 3 minutes. Put half of mixture through a blender to mince but not to puree. Return to remaining half of mixture. Cool and refrigerate tightly to use in a few weeks. Freezes well for 6 months.
  2. For hot salsa, add 1 teaspoon canned green chopped chilies or to taste.

Chili Con Queso Recipe (Chi-Chi’s)

Ingredients

  • 1 pound Velveeta cheese
  • 3/4 teaspoon granulated garlic
  • 4 1/2 ounces canned diced green chilies, drained
  • 3/4 ounce canned diced jalapeño, drained
  • 3/4 ounce fresh diced green pepper
  • 2 3/4 ounces canned red peppers, diced and drained

Directions

  1. Cut processed cheese into chunks no more than 1 inch thick. Spread cheese pieces evenly in the bottom of a microwavable dish large enough for all ingredients. Spread all remaining ingredients evenly over the top of the processed cheese.
  2. Cover with a microwavable plastic lid and microwave on high for 2 minutes. Stir. Repeat the microwave process and stirring process until melted. Serve with your favorite tortilla chips.

Black Cat Cupcake Recipe

Ingredients

  • 1 1/4 c Reduced Fat Oreo® cookie crumbs
  • 18 1/4 ozs reduced fat chocolate cake mix
  • 24 pcs Halloween Oreo® cookies
  • 16 ozs reduced fat milk chocolate frosting
  • black string licorice
  • jelly beans
  • semisweet chocolate chips

Directions

  1.   Preheat oven to 350. Prepare 24-2 1/2″ muffin cups with cooking spray and flour; set aside.
  2. Prepare cake mix according to package directions; stir in cookie crumbs. Spoon batter into prepared muffin cups. Bake for 25 minutes.
  3. Remove from pans; cool on wire rack. Make cat faces on each of the  remaining 24 cookies: using some frosting, attach 4-1 1/2″ licorice strings  for whiskers, 2 jelly bean halves for eyes and 2 chocolate chips for ears.
    Let set at least 30 minutes. Frost cupcakes with remaining frosting. Stand cat faces on edge on each cupcake.
  4. Place 3″ piece licorice string on back half of each cupcake for tail.

Boogers On A Stick Recipe

Ingredients

  • 8 ounces jar cheez whiz
  • Green food coloring
  • 25 to 30 pretzel sticks

Directions

  1. With an adults help, melt the cheeze whiz in the microwave or on top of the stove, according to directions on the jar.
  2. Allow the cheese to cool slightly in the jar.
  3. Using a long handled spoon, carefully stir about three drops of green food coloring into the warm cheese, using just enough to turn the cheese a delicate snot green.
  4. To form boogers: Dip and twist the tip of each prtezel stick into the cheese, lift out, wait twenty seconds, then dip again. When cheese lumps reach an appealingly boogerish size, set pretzels, booger down, onto a sheet of waxed paper.
  5. Allow finished boogers on a stick to cool at room temperature for ten minutes or until cheese is firm.
  6. Gently pull boogers off waxed paper and arrange on a serving platter. Serves 5 to 6 booger buddies.

Sicko Serving Suggestion: Place a bowl of chunky red salsa in the center of the platter so that guests can turn plain buggers into bloody ones.

Hummus Recipe

ingredients

  • 2 cans of chick peas / garbonzo beans 540 ml / 19 oz, drained
  • 1/3 cup warm water
  • 1/3 cup of olive oil
  • 1/3 cup Tahini Paste
  • Juice from 2-3 freshly squeezed lemon juice
  • 3 cloves garlic
  • 2 teaspoons / 10 ml. ground cumin
  • salt and pepper to taste

Directions

  1. Blend together in a blender or food processor until smooth and creamy.

This keeps for 2 weeks in the fridge, serve with home made tortilla chips, or veggies. 

Ultimate Stuffed Mushrooms Recipe

Ingredients

  • 20 fresh mushrooms
  • 3 Tbsp. butter
  • 2 Tbsp. finely chopped onions
  • 2 Tbsp. finely chopped red peppers
  • 14 Ritz Crackers, finely crushed (about 1/2 cup)
  • 2 Tbsp. Kraft 100% Parmesan Grated Cheese
  • 1/2 tsp. dried Italian seasoning

Directions

  1. Heat oven to 400°F.
  2. Remove stems from mushrooms. Finely chop enough stems to measure 1/4 cup. Discard remaining stems or refrigerate for another use.
  3. Melt butter in small skillet on medium heat. Add chopped stems, onions and peppers; cook and stir 5 min. or until tender. Stir in cracker crumbs, cheese and seasoning; spoon into mushroom caps. Place on baking sheet.
  4. Bake 15 min. or until heated through.

Pull-Apart Bannock Bread Recipe

Ingredients

  • 3/4 cup (175 mL) cold butter, divided
  • 3 cloves garlic, minced
  • 1 tsp (5 mL) dried basil
  • 1 tsp (5 mL) dried oregano
  • 2 1/2 cups (625 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1 tbsp (15 mL) sugar
  • approx. 1 1/4 cup (300 mL) milk
  • 2 tsp (10 mL) vegetable oil
  • 2 tbsp (30 mL) grated Parmesan cheese

Pull-Apart Bannock Bread Recipe

Directions

  1. Preheat grill to 400°F (200°C). Melt 1/4 cup (60 mL) butter; mix with garlic, basil, oregano and 1/4 tsp (1 mL) salt. Set aside. 
  2. In large bowl, mix together flour, baking powder, sugar and remaining 1/2 tsp (2 mL) salt. Cube remaining 1/2 cup (125 mL) butter; cut into flour mixture with pastry-blender or rub in with fingertips until mixture resembles coarse meal. Stirring with fork, gradually add just enough milk to moisten mixture (do not overwork). Gently shape 1 tbsp (15 mL) amounts of dough into balls, using up all the dough.
  3. Brush oil in bottom of 10-in. (25-cm) cast-iron skillet. Arrange half the dough balls in single layer in skillet. Brush with reserved butter mixture. Arrange remaining balls in second layer over top; brush with remaining butter mixture. Sprinkle with Parmesan cheese.
  4. Place on grill over indirect heat. Close barbecue lid; cook 20 min. or until surface of bannock is firm and edges are golden. Serve warm or at room temperature.

Tip: Make this in 375F (190C) oven by covering skillet with foil and baking 15 min., then uncovering to bake an additional 20 min.