Appetizers & Snacks

1 Loaf “Take n Bake” Italian bread

1 Stick butter (soften)

1 Package shredded mozzarella cheese

1 Parmesan cheese (dry shaker kind)

1 Garlic Powder

Slice bread long ways and lay on a cookie sheet lengthwise (cut side up). Spread butter evenly on the cut side then sprinkle Parmesan cheese & garlic on the butter.

Bake at temperature given on the bread package until the edges begin to get barely crispy.

Remove from oven and cover with Mozzarella cheese. Change oven to Broil and place bread back into oven. Cook but watch closely until the cheese begins to turn brown. (Approximately 3-4 minutes). Remove and cut into pieces with a large sharp butcher knife. Cut by pressing straight down on the bread.

6 C Corn Chex

6 C Wheat Chex

6C Rice Chex

2 C Mixed Nuts

2 C Pretzel Sticks

2 C Bagel Chips

12 Tbs Butter

4 Tbs Worcestershire sauce

3 tsp Lawry’s season salt

1 tsb Garlic powder

1 tsb Onion powder

Preheat oven to 250 degrees. Melt ½ of the butter in a large roasting pan. Add ½ of the Worcestershire sauce, season salt, garlic powder, and onion powder to the roasting pan. Swizzle around until evenly distributed on the bottom of the pan.

Melt the other ½ of the butter in large measuring cup in the microwave. . Add ½ of the Worcestershire sauce, season salt, garlic powder, and onion powder to the measuring cup. Mix thoroughly with a fork.

Combine all the Chex cereal, pretzels, peanuts & bagel chips in the large roasting pan. Try to coat the mix as best as possible. Once combined evenly pour the other butter mixture from the measuring cup onto the top of the Chex mix. Stir together with a large wooden spoon.

Place mixture in the oven uncovered for 60 minutes – re-mixing every 15 minutes.

Cool & serve.

1 Round of Brie

½ C Dried Cherries

½ C Sliced Almonds

1 C Caramel Sauce

Mix cherries, almonds & caramel together. Cover brie and bake @ 350 degrees for 20 minutes.

8 oz Baby Shrimp (thawed, rinsed & fork smashed)

8 oz Cream Cheese (mix with mixer until fluffy)

½ C Cocktail sauce

¼ C Miracle Whip

1 Tbs Lemon Juice

Mix all ingredients together and chill. Serve with a variety of crackers.

10 oz Frozen Chopped Spinach (thawed, drained & blotted dry)

1 C Sour Cream

1 C Mayonnaise

½ C Green Onions (chopped)

1 tsp Parsley Flakes

1 tsp Lemon Juice

½ tsp Seasoned Salt

Fold spinach, sour cream and mayo into a bowl. Add remaining ingredients into mixture stirring well. Chill.

To heat before serving:

Cut top from round loaf of bread. Remove bread from inside shell about 1 inch thick. Fill with dip. Wrap in foil. Heat in 300-degree oven for 2 hours. Remove from oven and turn back foil.

1 8oz Cream Cheese

½ C Sour Cream

1 Can Hormel Chili (no beans)

2 C Cheddar Cheese (shredded)

Mix cream cheese & sour cream together and spread into a 8 x 10 baking dish. Layer chili on top of cream cheese & sour cream mixture. Sprinkle cheddar cheese on top.

Bake @ 350 degrees until cheddar cheese is melted and bubbly.

Serve with tortilla chips.

White Tequila

Sour Mix (equal parts lime juice & simple syrup)

Triple Sec

Ice

Salt

Simple syrup:

1/4 cup water

1/2 cup sugar

In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sugar has dissolved. Take pan off heat and cool the syrup before using. Any extra cooled syrup can be refrigerated in an airtight container for up to 2 weeks.

Mix equal parts Tequila & Sour Mix & ½ Triple Sec

Shake mixture with ice. Use lime to moisten rim of glass & rub rim with salt.

1 C Mayonnaise

1 C Sour Cream

2 Tbs Seasoned Salt

2 Tbs Parsley Flakes

2 Tbs Minced Dried Onion

2 tsp Dill Weed

Mix all ingredients together and store in refrigerator.

Good with Baked Potatoes.