Appetizers

Check these out and let me know what you think....if you have something you think other's would enjoy please feel free to SHARE!!!

Bacon Crisps
1/2 cup freshly grated Parmesan Cheese
1 lb sliced bacon, cut in half
1 sleeve Waverly Wafers or other buttery rectangular crackers

Preheat the oven to 250 or 350 degrees. See following note!
Place 1 teaspoon of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temp.

NOTE: You can also bake at 350 for 40 minutes if in a hurry!
Yield: 24 Bacon Crisps

Bacon Wrapped Breadsticks
1 pkg of 24-4 1/2 inch long sesame breadsticks (usually on grocery aisle near salad toppings)
12 slices bacon
2 teaspoon garlic salt or powder
1 cup grated parmesan cheese

Preheat oven to 350 degrees.

In a mixing bowl, combine the parmesan cheese with garlic salt and set aside. Cut the bacon slices in half so they are approximately 5-inches long. Wrap each bread stick with one slice of bacon, starting at one end and ending at the other. Place wrapped bread sticks on a cookie sheet lined with parchment paper, and bake for 15 minutes or until bacon is browned. Remove from oven and immediately roll bread sticks in cheese mixture. Let cool and serve at room temperature.

Yield: 2 dozen

Chocolate Chip Cheese Ball
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours. Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving.

Cream Cheese and Pecan Stuffed Berries
20 whole large strawberries, hulled
8 ounce cream cheese, softened
1/4 cup confectioner’s sugar
1/4 teaspoon vanilla or almond extract
2/3 cup chopped pecans

Cut a thin slice from the bottom of each strawberry so the berries stand upright. Place berries, cut side down, on a serving platter. Carefully cut the berries into 4 wedges, cutting almost to, but not through, the bottoms with a criss-cross cut. Fan wedges just slightly, taking care not to break them. Set aside.

In a mixing bowl, beat together the cream cheese, sugar, and vanilla until combined but still stiff. Using a teaspoon or pastry bag with decorative tip, fill the strawberries with the cream cheese mixture. Sprinkle chopped pecans on top of the stuffed strawberries. Cover and refrigerate until ready to serve.

Mini Cheeseburger Puffs
1 pound ground chuck
2 teaspoons steak seasoning
Garlic salt, to taste
Black pepper, to taste
2 tablespoons minced onion 1
package puff pastry sheets
20 (1-inch) slices Cheddar Cheese
Crisp fried bacon, optional

Preheat oven to 350 degrees F.

Combine the first 5 ingredients. Hand-form patty to 1/4 normal burger size, about 2-inches in diameter. Cook burgers to medium. Do not overcook. Roll out thawed puff pastry. Cut 10 (6-inch) even panels. Place burger in center of square and top with 2 slices of cheese. Fold edges up and twist on top. Bake 20 to 25 minutes and serve warm.

Ranch Cheese Ball
2 (8 ounce) packages cream cheese, softened
3 1/2 cups shredded sharp Cheddar cheese
1 (1 ounce) package Ranch-style dressing mix
2 cups chopped pecans
4 pecan halves

In a large bowl, mix together cream cheese, Cheddar cheese, and dressing mix. Form into one large ball or two smaller balls. Cheese ball shapes easily to form a tree or bell, too! Roll in chopped pecans to coat surface. Decorate the top with pecan halves. Refrigerate for at least 2 hours, or overnight.

Sausage Dip
16 oz mild Jimmy Dean sausage
2 8 oz pkgs of Cream cheese
1 can of Rotel Tomatoes & Chilies
Small carton of sour cream

Brown sausage. Crumble the sausage as it cooks. Drain. Add remaining ingredients and cook till bubbly….stir often.

Sugar and Nut Glazed Brie
apple wedges
1 14-ounce round of Brie
½ teaspoon vanilla flavoring
1 tablespoon melted margarine
1/4 cup chopped macadamia nuts or pecans
1/4 cup packed brown sugar
pear wedges
lemon juice
crackers

In a small bowl stir together the sugar, nuts, vanilla & melted margarine. At serving time, place the Brie on an ovenproof platter or pie plate. Bake at 500 degrees 4 or 5 minutes or until the Brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm Brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around one side of the Brie. Place crackers around the other side.

Swedish Meatballs
1 can of chili sauce
1 jar of grape jelly
1 package of frozen meatballs

Heat in a crockpot till done or simmer stovetop. Serve with toothpicks

Zesty Cheese Ball
16 oz cream cheese
1 jar shredded dried beef
1/3 cup Zesty Italian Salad Dressing

Mix all, chill, shape and cover with pecans. Serve with Townhouse crackers.