Appetizers and Beverages Recipes

Beverages

Hot Spiced Rum Punch

1 pkg. CHERRY SIMMER MIX

64 oz. cranberry juice

2 c. Captain Morgan Spiced Rum

clementines, tangerines or small oranges

several whole cloves (mostly for décor)
Prepare 1 pkg. CHERRY SIMMER MIX, hot with cranberry juice (64 oz. container). Let cool. In a punch bowl, mix the cool cranberry simmer with 2 cups Captain Morgan spiced rum. Decorate with sliced clementines, tangerines or small oranges studded with whole cloves to signify there is some spiciness to the punch. Optional: Serve in glasses rimmed with a mixture of superfine sugar and a bit of the CHERRY SIMMER from the package.

By Roberta Whalen

 

 

Cherry Champagne Punch

1 pkg. CHERRY SIMMER MIX, prepared

10 cups of your choice of apple juice or cranberry juice

25 oz. bottle of dry champagne

12 oz. jar of maraschino cherries

 

Prepare 1 pkg. CHERRY SIMMER MIX as directed with your juice (reserving 3 T. of dry CHERRY SIMMER MIX). Let cool. Transfer to a punch bowl and add in 1 bottle cold dry champagne (Reserve 1/4 c. of champagne) Add the jar of maraschino cherries with its juice. Have a small bowl with the reserved champagne and another bowl with the reserved CHERRY SIMMER MIX. Turn your champagne flutes upside down and dip in the champagne to wet. Then dip into the CHERRY SIMMER MIX.  To make it extra “sparkly” you can purchase a jar of Wilton iridescent sugar sprinkles in the baking section of the craft store. Add some of the iridescent sugar sprinkles to the reserved CHERRY SIMMER MIX , then rim your glasses as above, and you’ll have a sparkly pink and shiny presentation. Fill glasses 3/4 full with your punch- being sure to have a cherry at the bottom of each glass.

By Roberta Whalen

 

 

Holiday Punch
1 pkg. HOT SPICED CIDER/WINE, prepared

4 c. red wine

2 c. water

1 c. berry flavored vodka or Kirsch

 

Prepare HOT SPICED CIDER/WINE as directed with wine, stir until dissolved and add in 1 c. berry flavored vodka or Kirsch (a cherry liquor). Can be served hot or chilled.

By Roberta Whalen

 

Hot Spiced Sangria

1 pkg. HOT SPICED CIDER/WINE, prepared, using Spanish red wine and no water as directed on package

1 (25 oz.) bottle Spanish red wine

1 c. orange juice

1 c. cranberry juice

2 c. fresh fruit
Prepare 1 pkg. HOT SPICED CIDER/WINE as directed with a Spanish red wine. Let cool and add 1 c. orange juice, 1 c. cranberry and 2 c. fresh cut up fruit (apples, peaches, pears, oranges, cherries, etc). Refrigerate before serving.

By Roberta Whalen

 

Peach Tea Sangria

5 T. INSTANT PEACH TEA MIX

7 cups water

1 cup orange juice

1 bottle of dry light white or fruit wine

2 peaches, thinly sliced

1 c. raspberries

1 c. blueberries

 

Prepare a pitcher of INSTANT PEACH TEA MIX by mixing INTANT PEACH TEA MIX with water and orange juice. Add 1 bottle of dry light white wine or fruit wine for an adult version. Add peaches, raspberries, and blueberries. You can substitute any of the flavored instant iced teas and vary the fruits to make your own favorite flavor combination.

By Roberta Whalen

 

 

Frozen Margaritas

1 pkg. KEY LIME PIE MIX

1 c. water

ice to fill blender

tequila to taste

 

Mix KEY LIME PIE MIX with 1 c. water and dissolve in a sauce pan on stove. Remove and let cool. In a blender filled with ice, add in Key Lime sugar water and tequila to your taste. Rim your margarita glass with salt (optional). Pour your margarita in your glass, sit back and enjoy!

By Roberta Whalen and Kista Taylor

 

 

Strawberry Daiquiris
4 oz. frozen strawberries (thawed)
1/3 c. STRAWBERRY LEMONADE PIE/DIP MIX
6 c. of ice
1/8 c. lime juice
1/4 c. lemon juice
1/4 to 1/2 c. lemon-lime flavored soda (Slice or Sprite)

In a blender, combine strawberries and STRAWBERRY LEMONADE PIE/DIP MIX. Add ice, lime and lemon juice. Then add soda until combined and smooth. Pour into glasses and serve.  Add 3/4 c. to 1 c. of rum for the sinful version!  This serves 8 (or serves 8 drinks for one if you prefer to drink alone)!

By Kista Taylor

 

Drunken Watermelon

4 c. watermelon

4 T. CHERRY SIMMER MIX

1 bottle of vodka or Bacardi Rum

 

Cut 4 cups of watermelon into bite size pieces. Toss with 4 T. of CHERRY SIMMER. Pour into a large drink pitcher and top with 1 bottle of vodka or Bacardi clear rum. Let sit refrigerated for at least 2-4 hours before serving. Pour into tall iced tea glasses and serve with an iced tea spoon and straw.

By Roberta Whalen

 

Super Berry Smoothie

1-2 c. low fat or fat free strawberry or blueberry yogurt

¼ c. strawberries

¼ c. blueberries

2-3 T. STRAWBERRY LEMONADE PIE/DIP MIX

1 c. ice

 

Mix together in a blender, yogurt, strawberries, blueberries, STRAWBERRY LEMONADE PIE/DIP MIX, and ice. Serve in a tall glass.

By Roberta Whalen

 

 

Smoothie (Key Lime or Dreamsicle)
½ c. Sprite

1 T. KEY LIME PIE/DIP OR DREAMSICLE PIE/DIP MIX

1 c. crushed ice

 

Blend Sprite, KEY LIME PIE/DIP OR DREAMSICLE PIE/DIP MIX, and 1 c. crushed ice until very smooth.

By Andrea Kroll

Dreamsicle Shake
1 pkg. DREAMSICLE PIE/DIP MIX

½ gal. vanilla ice-cream

 

Blend DREAMSICLE PIE/DIP MIX with ½ gallon vanilla ice-cream in the blender until smooth. Add milk if desired.

By Robyn Kemp

 

 

Creamsicle Martini
DREAMSICLE PIE/DIP MIX

water

orange stoli

vodka

cream

orange slices (optional)

 

Prepare simple syrup with equal parts of water and DREAMSICLE PIE/DIP MIX in a saucepan on the stove. Mix on med. heat until dissolved and let cool. To prepare your cocktail, rim your martini glass with the DREAMSICLE PIE/DIP MIX leftover in the bag. Mix equal parts of DREAMSICLE PIE/DIP MIX simple syrup, orange stoli, vodka, and cream. Shake and pour into your glass. Decorate your glass with an orange slice.

By Roberta Whalen

 

 

Chocolate Candy Cane Martini
HOT CHOCOLATE MIX, prepared

1 shot Rumplemintz liquor

1 shot Godiva Chocolate Liquor

a few crushed candy canes to rim glasses

 

Prepare enough HOT CHOCOLATE MIX as you need and chill. Add in 1 shot of each Rumplemintz liquor and Godiva Chocolate Liquor per drink. Stir and pour into a martini glass that is rimmed with crushed up candy canes. (non-alcoholic version add in a dash of peppermint extract and chocolate syrup).

By Roberta Whalen

 

 

Frozen Hot Chocolate

2-3 T. HOT CHOCOLATE MIX

milk

1 c. ice

1 c. chocolate ice cream

¼ c. chocolate syrup

whipped cream

a cherry (for décor)

 

Prepare 2-3 tablespoons HOT CHOCOLATE MIX with milk as if you were making hot chocolate, but mix it cold.  Pour ice, chocolate ice cream, chocolate syrup, and the milk mixture. Blend until frothy. Pour into a large glass or parfait glass, top with a squirt of whipped cream, a cherry and 2 straws for sharing!

By Rachel Dale
Iced Chocolate Coffees

2 T. HOT CHOCOLATE MIX

1 c. coffee, prepared

Ice

desired milk or flavored creamer

 

Take 2 T. of HOT CHOCOLATE MIX and stir it into a hot cup of coffee until dissolved. Add your desired milk/creamer and pour into another tall glass filled with ice.

By Roberta Whalen

 

 

Creamy Irish Coffee
4 c. IRISH CRÈME HAZELNUT COFFEE, prepared
1/4 c. sugar
1/2 c. Irish whiskey  (Scotch, Bourbon or other whiskeys could be used)
1 c. whipping cream
2 T. sugar
2 T. Irish whiskey
Place IRISH CRÈME HAZELNUT COFFEE in a saucepan with sugar or to taste.  Add ½ c. Irish whiskey and heat thoroughly but do not boil.  Meanwhile, whip the whipping cream until light. Beat in sugar and Irish whiskey. Pour coffee into mugs or goblets and pipe or spoon flavored cream on top.

By Roberta Whalen

 

 

Irish Crème Coffee
IRISH CRÈME HAZELNUT COFFEE, prepared

Bailey’s liquor

half and half

whipped crème for topping

 

Mix together in a mug, equal parts of prepared IRISH CRÈME HAZELNUT COFFEE, Bailey’s liquor and half and half. Top with a squirt of whipped crème.

By Roberta Whalen

 

 

Dreamsicle Hot Chocolate
 ½ T. DREAMSICLE PIE/DIP MIX

¼ c. HOT CHOCOLATE MIX

 

Mix DREAMSICLE PIE/DIP MIX and HOT CHOCOLATE MIX. Mix by the cup or combine in a small canister and add a scoop. Tastes just like those chocolate oranges.

By Sheela Terry

 

 

Flavored Frappuccino
6 c. any prepared TGC COFFEE

2 c. milk

3 c. Cool Whip

4 T. sugar

5 c. ice

 

Place the 6 c. of prepared coffee in a blender with ice. Add in the milk, Cool Whip, and sugar. Blend to smooth. Pour into chilled glasses and add whipped cream on top.

By Kista Taylor

 

 

Iced Cappuccinos
INSTANT MOCHA CAPPUCCINO, 3 c. prepared

3 c. water

3 heaping T. of INSTANT MOCHA CAPPUCCINO MIX

3 c. ice

2 c. coffee ice cream

whipped cream for topping

 

Prepare INSTANT MOCHA CAPPUCCINO to the amount needed. When dissolved, pour into a blender with ice, and coffee ice cream (or your favorite). When thick and frothy, pour into a tall Irish coffee glass, top with whipped cream.

By Roberta Whalen

 

 

Café Au Latte
any TGC COFFEE, 1 c. prepared

½ c. milk

cinnamon or cocoa powder

 

Using your favorite prepared TGC COFFEE as a base, take milk and steam it in a saucepan on the stove or place in a microwave safe bowl on high for 30 seconds. If you have an espresso machine, you can also use your frother. Pour the milk over the coffee and top with a sprinkle of cinnamon or cocoa powder.

By Roberta Whalen

 

 

Coffee Shake
any TGC COFFEE, 1 c. prepared

½ c. vanilla, chocolate, or coffee flavored ice-cream

½ cup ice

 

Brew any TGC COFFEE and cool. Then blend it with ice cream (with or without ice) it in your blender or “shake” mixer. Keep a pitcher of cold coffee already mixed in the fridge so it’s ready to go!

By Kista Taylor

 

 

Cappuccino Shake

2-3 scoops vanilla or chocolate ice cream

10 oz. milk

3 tsp. INSTANT MOCHA CAPPUCCINO

 

Blend ice cream, milk, and INSTANT MOCHA CAPPUCCINO in a blender for a great milkshake! YUM!!!!!

By Sarah Jackson

 

 

Coffee Granita
3 c. prepared TGC COFFEE, any flavor

¼ c. liquor

 

Take TGC COFFEE and your favorite complimentary liquor and stir. (Such as ALMOND VANILL AMARETTO and amaretto liquor or IRISH CRÈME HAZELNUT COFFEE and Irish cream liquor.) Pour into a small square baking dish and place in the freezer. Every 30-60 minutes take it out and with a fork begin to scrap the frozen “slush” until it looks icy. Do this for about 2 hours. Before serving do this again. The alcohol in the liquor will help to prevent it from becoming a solid frozen mass. Serve in a cocktail glass with a cookie or a sprig of mint for presentation.

By Roberta Whalen

 

Chai Tea Sangria

2 qts. prepared CHAI TEA

½ bottle of fruit wine (Boone’s Farm Peach or Strawberry wine)

complimenting slices of fresh or frozen fruit (If using a peach wine- add in slices of fresh peaches, plums, and apples (tree fruits) and if using a strawberry or raspberry wine- add in fresh berries)

Prepare CHAI TEA to your desired strength. Chill. When cooled, add in 1/2 bottle of wine. Add in complimenting slices of fruit.  Let chill in fridge 4 hours or overnight. Pour into a large wine glass with ice and garnish the rim with a slice of coordinating fruit. Great for a light cocktail or hanging out poolside.

By Roberta Whalen

 

 

 

Hot Spiced Vanilla Chai Tea
1 pkg. CHAI TEA, prepared
1 tsp. vanilla
1 T. HOT SPICED CIDER/WINE

In a sauce pan prepare the entire package of CHAI TEA with water. Use a cheesecloth or a tea leaf bag for the tea. When steeped, remove the tea bag and add in vanilla and HOT SPICED CIDER/WINE. Bring to a boil to dissolve and let simmer for 5 minutes before serving.
By Roberta Whalen

 

Spiced Chai Nog
1/2 gallon store bought eggnog
2 T. CHAI TEA mix wrapped in cheese cloth
1 tsp. nutmeg

In a large sauce pan, pour in eggnog. Place CHAI TEA, wrapped in cheese cloth, in the saucepan. Simmer on low-medium heat for 15 minutes or just until small bubbles form around edges. Do not boil or let burn. Turn off heat and stir in nutmeg. Remove cheese cloth packet and let cool. Place in pitcher and refrigerate until ready to serve.
By Roberta Whalen

 

Iced Vanilla Chai
1 pkg. CHAI TEA
sugar free vanilla coffee creamer

Prepare CHAI TEA with hot water, let cool, and place in a large beverage container in the fridge to keep handy. Fill a large glass with ice. Fill with CHAI TEA and add in 1-2 T. sugar free coffee creamer. Stir well and enjoy this night treat.
By Roberta Whalen

 

 

 

 

Dips

 

Vegetable Dip
1 pkg. VEGETABLE SOUP MIX
2 c. frozen drained spinach
6 oz. can chopped water chestnuts
8 oz. container sour cream
1/4 c. mayonnaise

Mix all ingredients together in a large bowl. Refrigerate for 2 hours before serving.
Serve with veggies, or bread chunks.
By Roberta Whalen

 

Spinach-Artichoke Spread

1 ½ c. sour cream

½ (8 oz.) can drained and chopped artichokes in water

1 (8 oz.) can drained and chopped water chestnuts (optional)

1 pkg. SPINACH DIP MIX

bread bowl or fresh artichoke

 

Mix together sour cream, artichokes, water chestnuts, and SPINACH DIP MIX. Let sit for several hours or overnight in fridge. Serve in a hollowed out bread bowl or hollowed out fresh artichoke. Serve with bread chunks or crackers.

By Kista Taylor

 

 

Hot Cheesy Spinach/Artichoke Dip
2 (8 oz.) blocks cream cheese, softened

1 pkg. SPINACH DIP MIX

¼ c. grated parmesan cheese

2 tsp. of minced garlic

1 c. shredded cheese (asiago, mozzarella, gruyere, or white cheddar)

1 tsp. TRENT’S SPICY SALSA

hot peppers (optional)

 

Mix everything together. Spread in a buttered 8×8 baking dish and bake at 350 for 20-30 minutes or until melted and slightly brown. Serve warm with crackers.

By Kista Taylor
Cheesy Spinach and Bacon Dip

1 pkg. SPINACH DIP MIX

1 pkg. BACON DIP MIX

2 T. hot water

1 lb. pkg. Velveeta cheese

 

Mix SPINACH DIP MIX and BACON DIP MIX with water to slightly reconstitute.  In the microwave, stovetop, or crock pot, melt Velveeta cheese.  Mix in the dip mixes. Use tortilla chips to serve. Optional: Add some hot sauce for a kick.

By Roberta Whalen

 

 

Spinach Cheese Dip
1 pkg. SPINACH DIP MIX
1 lb. Velveeta, cut up
1 8 oz. cream cheese, cut up
1 can Rotel (diced tomatoes and green chilies, drained)
Combine all ingredients and microwave on high 5 minutes or until Velveeta is completely melted, stirring after 3 minutes. Serve hot with snack crackers, chips, or assorted cubed bread.

By Author Unknown
Bacon Cheeseburger Dip

1 lb. ground beef, cooked

1 pkg. BACON DIP MIX

1 lb. Velveeta

 

Mix together ground beef with BACON DIP MIX and Velveeta. Melt in microwave and serve with bread chunks or chips.

By Roberta Whalen

Bacon-Mushroom Swiss Dip

1 (10.5oz.) can cream of mushroom soup

1 pkg. BACON DIP MIX

½ c. sour cream

1 T. white wine

2 c. shredded Swiss cheese

 

Mix together cream of mushroom soup, BACON DIP MIX, sour cream, white wine and Swiss cheese. Melt in a sauce pan on stovetop until incorporated and melted. Serve with pita wedges or Triscuits.

By Roberta Whalen

Cheese Pie
3 (8 oz.) pkgs. softened cream cheese
1 (4 oz.) pkg. Bleu cheese, grated
4 oz. cheddar cheese, grated
1 c. RANCH DIP (prepare as instructed as dip)

1 cup sour cream
6-8 different condiments (chopped ripe olives, nuts, caviar, shrimp, green onions, pimento, chopped bacon)
In 3 separate bowls, mix cream cheese with Bleu cheese, cheddar cheese, and prepared RANCH DIP.  Layer cheeses in 9” pie plate starting with Bleu cheese mixture on bottom, cheddar in the middle, and RANCH DIP on top. Mark off 6-8 sections with a knife or toothpick and top each section with the condiment of your choice. The cheese part may be made ahead and refrigerated. Add topping before serving at room temperature. Serve with crackers.
By Author Unknown

 

Warm Seafood Spread

1 (6 oz.) can of shredded crab meat

1 (6 oz.) can of salad shrimp

1 (6 oz.) can of salmon

2 (8 oz.) cream cheese

1 T. RANCH DIP MIX

1 T. TRENT’S SPICY SALSA MIX

juice of ½ a lemon

1 small diced scallion

 

In a food processor, mix together crab meat, shrimp, salmon with cream cheese. Stir in RANCH DIP MIX and TRENT’S SPICY SALSA MIX, juice of half a lemon and scallion. Spread in an 8×8 baking dish and bake for 20 minutes until warmed through.

By Roberta Whalen

 

 

Crab & Spinach Dip

1 pkg. SPINACH DIP MIX
1/2 c. Miracle Whip
1/2 c. sour cream
2 tsp. lemon juice
1 ½ c. shredded imitation crab meat
Townhouse Crackers
Mix first five ingredients and refrigerate 1 hour. Spread on Townhouse crackers and enjoy!

By Doris Hooper

 

 

Christmas Crab Dip

1 (6 oz.) can flanked crab meat

8 oz. cream cheese

1 diced scallion

1 T. lemon zest

½ a lemon

2-3 T. RANCH DIP MIX

½ c. slivered almonds

 

Mix together crab meat, cream cheese, scallion, lemon zest, juice of half a lemon, and RANCH DIP MIX. Pour into an 8×8 oven safe dish, top with slivered almonds and bake at 350 for 20 minutes. Serve with crackers or crostini. For a fancier presentation, you can take the dip room temp and spread onto white bread slices with crust cut off. Roll up into canapés and cut in half. Dip ends of rolls into fresh chopped parsley.

By Roberta Whalen

 

 

Seafood Cheeseball
2 (8 oz.) blocks of cream cheese

1 lemon

1 tsp. black or white pepper

1 (6 oz.) can drained crabmeat

1 (6 oz.) can drained salmon

2-3 T. BLACKENED SEAFOOD SHAKER JAR

6-8 oz. jar of sauce

 

Mix together cream cheese, the zest and juice of 1 lemon, black or white pepper, crabmeat, salmon, and BLACKENED SEAFOOD seasoning. Mix and form into a ball. Refrigerate to set. When ready to serve, place in the center of your platter and pour a jar of cocktail sauce over it. Serve with crackers or toasted baguettes.

By Kista Taylor

 

 

Pan Fried Onion Dip

2-3 large Vidalia or sweet Spanish onions sliced

olive oil

2 pats butter

3 T. balsamic vinegar

2 tsp. GARLIC ONION DIP, divided

1-2 tsp. freshly cracked pepper

1 c. sour cream

¼ c. mayo

 

Place onions in a skillet or large fry pan with a drizzle of olive oil and butter. Sauté on medium until they start to cook down translucent and soft, but without burning. When the onions start to soften, add balsamic vinegar whisked together with 1 tsp. of  GARLIC ONION DIP and pepper. Continue to cook down. When cooled, rough chop the onions and mix together with sour cream, mayo, and 1 tsp. of GARLIC ONION DIP MIX.

By Roberta Whalen

 

 

Greek Delight

½ c. Greek yogurt

½ c. sour cream

¾ c. crumbled feta cheese

1 pkg. SPINACH DIP MIX

¼ c. diced sun dried tomatoes

 

Mix sour cream and yogurt. Add cheese and SPINACH DIP MIX. Top with diced sun dried tomatoes.

By Roberta Whalen

 

 

Crazy Irishman

1 pkg. BAKED POTATO DIP MIX, prepared

1 c. sour cream

1 c. shredded cooked corned beef

 

Mix together BAKED POTATO DIP MIX as directed on package. Add in corned beef. Serve with wedges of beer bread.

By Author Unknown

 

 

Salmon and Dill Spread
1 pkg. DILL DIP MIX

1 (8 oz.) softened cream cheese

8 oz. can salmon or lox

 

Mix DILL DIP MIX with cream cheese. Lay a very thin piece of salmon or lox on the cream cheese. Garnish with a fresh tiny sprig of dill if desired. Great on crackers or for finger sandwiches.

By Author Unknown
Chicken Fiesta Dip

5 oz. can chicken breast, drained
2 T. MEXICAN FIESTA DIP MIX
8 oz. sour cream
Mix MEXICAN FIESTA DIP and sour cream.  Add chicken and spoon onto crackers to serve.

By Marissa Johnson

 

 

Buffalo Chicken Dip

8 oz. shredded cheddar cheese

8 oz. cream cheese

8 oz. blue cheese

2-3 c. shredded cooked chicken

1 pt. jar buffalo wing sauce

2 T. RANCH DIP MIX

 

Mix together shredded cheddar cheese, cream cheese and blue cheese. Add in 2 -3 cups of shredded cooked chicken and buffalo wing sauce. Add RANCH DIP MIX. Spread into a baking dish and bake at 350 for 20-30 minutes until melted. You can also substitute the dip mix with QUESO WITH A KICK, TRENT’S SPICY SALSA or CHILLI CHEESE DIP in a pinch if you’re out of RANCH.  Serve with tortilla chips.

By Roberta Whalen

 

 

Spicy Cream Cheese Dip

8 oz. cream cheese

½ c. shredded Mexican style cheese or cheddar

2 T. MEXICAN FIESTA DIP

few dashed of pepper sauce

 

Mix together cream cheese, cheese, MEXICAN FIESTA DIP, and  pepper sauce. Roll into a ball and serve cold or spread into a shallow 8×8 baking dish and heat in oven.  You can also place dip in a mini-crock pot and serve warm.

By Roberta Whalen

 

 

Texas Caviar

15 oz. can black beans, drained and rinsed

11 oz. can white corn

1 red pepper, diced

1 green pepper, diced

½ red onion, diced

½ pkg. BLACK BEAN AND CORN SALSA MIX

¼ c. oil

¼ c. apple cider vinegar

salt

pepper

 

Mix together black beans, white corn, peppers, onion, BLACK BEAN AND CORN SALSA MIX, oil and vinegar, salt/pepper to taste.  This is so good and so healthy. Serve as a side dish or with chips as an alternative to salsa.

By Roberta Whalen

 

 

Boursin Style Cheese
8 oz. softened cream cheese

½ pkg. CUCUMBER DIP MIX

1 tsp. ground pepper

1 tsp. garlic powder

¼ c. feta cheese

 

Mix together cream cheese, CUCUMBER DIP MIX, ground pepper, garlic powder and cheese. Mix in a food processor until smooth. Put into a container and refrigerate. Serve on crackers, crudités, toasted baguettes, etc.

By Kista Taylor

 Ham and Dill Cream Cheese Spread
1 pkg. (8 oz.) softened cream cheese
1 (8 oz.) c. of sour cream
½ pkg. DILL DIP MIX
2 pkg. (2 ½ oz. each) deli ham- chopped
2-3 green onions, chopped

thinly sliced bagels, crackers, or tortillas
In a small mixing bowl, combine the cream cheese, sour cream, and DILL DIP until smooth. Stir in ham and onions. Serve with bagels or crackers. Also great on flour tortillas.

By Author Unknown

 

 

Tuscan-Garlic Zinfandel Dip
1 c. sour cream

½ pkg. GARLIC ONION DIP MIX

2 T. Zinfandel wine

2-3 chopped sun dried tomatoes

 

Mix sour cream, GARLIC ONION DIP MIX, wine, and sun-dried tomatoes. Serve with crackers.

By Patti Crow

 

 

Roasted Red Pepper Ranch Dip
1 pkg. RANCH DIP MIX, prepared

1 c. sour cream

9 oz. jar roasted red peppers, drained

 

Prepare RANCH DIP MIX as directed on package with sour cream. Set aside. Chop peppers in a food processor, but leave somewhat chunky. Stir into your RANCH DIP, chill, and serve.

By Roberta Whalen
Chardonnay-Garlic-Cilantro Dip
8 oz. cream cheese

½ pkg. GARLIC ONION DIP MIX

2 T. Chardonnay

chopped cilantro

 

Mix cream cheese with GARLIC ONION DIP MIX, Chardonnay, and desired amount of fresh chopped cilantro.

By Patti Crow

 

 

South of the Border Dip
2 (16 oz.) cans refried beans

1 pt. sour cream

MEXICAN FIESTA DIP (approximately 2 T.)

2 c. grated cheese

 

Spread refried beans on bottom of 9×9 pan. Mix sour cream with desired amount of MEXICAN FIESTA DIP MIX. Spread on top of beans. Sprinkle cheese on top. Bake 350 until bubbly. You can also top with TGC’s GUACAMOLE DIP if desired.

By Jennifer Hollander

 

 

Spicy Cheese Fondue
4 c. shredded cheese (pepper jack, gruyere, fontina, or your favorite melting cheese)

1 c. white wine

1 pkg. QUESO WITH A KICK DIP MIX

 

In a sauce pan on low, place cheese, wine, and QUESO WITH A KICK DIP MIX. Continue to melt on low to medium, stirring constantly until you get your desired consistency. Serve with dipping forks and cubed bread or veggies such as broccoli cooked al dente.

By Roberta Whalen

 

 

Spreading Good Cheer White Bean Dip

15 oz. can cannellini beans, drained

1 T. minced garlic

¼ c. grated parmesan cheese

1-3 T. any of the following mixes- CUCUMBER DIP MIX, HERB DIP MIX, GARLIC ONION DIP MIX, SPINACH DIP MIX, TRENT’S SPICY SALSA DIP MIX, BRUSCHETTA, BLACK BEAN AND CORN SALSA DIP MIX, BACON, OR DILL DIP MIXES

3 T. white wine

olive oil

1 can (8-10 count) crescent roll dough

14 oz. can chopped artichokes, drained

1 c. shredded mozzarella

 

Mix together in a food processor, cannellini beans, garlic, cheese, and TGC DIP MIX. Add in wine and drizzle in olive oil a little at a time while processor is on until you get a creamy, spreadable consistency. Serve with crackers or crostini or to make it a little fancier, roll out a can of crescent roll dough onto a cookie pan. Drizzle with olive oil and spread the bean dip onto the dough. Add artichokes on top and sprinkle with mozzarella. Bake at 350 for 15-20 minutes and cut into squares.

By Roberta Whalen

 

 

Tuscan White Bean Dip
1 (15 oz.) can cannellini beans, drained and rinsed

1 pkg. BRUSCHETTA MIX

1 tsp. salt

1 tsp. black or white pepper

3 tsp. chopped fresh parsley

zest and juice of lemon

¼ c. grated parmesan cheese

3 T. olive oil

 

Mix together in food processor, cannellini beans, BRUSCHETTA MIX, salt, pepper, parsley, the zest and juice of 1 lemon, cheese, and olive oil. Mix until smooth and creamy. Serve with vegetable crudite, toasted baguette slices or crackers.

By Kista Taylor

 

 

Sweet Peach Salsa

¼ to ½ pkg. TRENT’S SPICY SALSA MIX

1 (10 oz.) can Rotel (chopped tomatoes with green chilies)

2 peaches, cooked and diced

 

Mix and chill. Serve with chips or over chicken or pork.  You can also substitute the peaches with pineapple or mangos.

By Roberta Whalen

 

 

Healthy Mango Salsa
1 (10 oz.) can Rotel, drained (chopped tomatoes with green chilies)

1 (15 oz.) can black beans, rinsed and drained

1 fresh mango, diced

BLACK BEAN AND CORN SALSA MIX

3 T. lime juice

 

Mix together Rotel, black beans, mango, BLACK BEAN AND CORN SALSA MIX to taste, and lime juice. Refrigerate for at least 1 hour. The lime and the natural juices of the ingredients make a tasty combination without having to add oil.

By Roberta Whalen

 

 

Springtime Guacamole
½ pkg. CUCUMBER DIP MIX

2 c. thawed peas

zest and juice of lemon

1 diced tomato

2 tsp. GUACAMOLE DIP MIX

 

Mix in a food processor, CUCUMBER DIP MIX, peas, and the zest and juice of 1 lemon. Stir in tomato and GUACAMOLE DIP MIX. A nice fresh alternative to avocados.

By Kista Taylor

 

 

Holiday Bruschetta

2 large tomatoes, seeded and diced

1 tsp. chopped garlic

¼ c. diced onion

¼ c. shredded basil

½ c. chopped roasted red peppers from jar

1 pkg. BRUSHETTA MIX

olive oil

 

Mix together tomatoes, garlic, onion, basil, and peppers. Mix together BRUSCHETTA MIX and olive oil to get desired consistency. Serve with crackers or crostini.

By Author Unknown

 

 

Roberta’s Bruschetta
2 large beefsteak tomatoes, seeded and diced

½ small white or yellow onion, diced

2-3 diced roasted red peppers from jar

4-5 fresh basil leaves

½ pkg. BRUSCHETTA MIX

2 tsp. minced garlic

1/8 c. olive oil

2 T. balsamic vinegar

Italian bread or mini phyllo shells

 

Mix tomatoes, onion, peppers and basil. Add in of BRUSCHETTA MIX, garlic, and drizzle in olive oil and balsamic vinegar. Mix and serve with toasted, sliced Italian bread or in mini phyllo shells.

By Roberta Whalen

 

Quick Panacotte
1 8 oz. chopped frozen spinach, thawed

1 (15 oz.) can cannelloni beans rinsed and drained

1 T. minced garlic

1 pkg. BRUSCHETTA MIX

¼ c. grated parmesan cheese

olive oil to moisten,

salt and pepper to taste

1 c. chunked Italian bread or day old bread

 

Mix spinach, beans, garlic, BRUSCHETTA MIX, cheese, olive, oil, salt and pepper.  Then add in chunked Italian bread or day old bread. Toss and spread in pan. Bake at 350 for 30 minutes. This can also be made into a Panacotte spread. Taking the above ingredients, minus the bread, and mix in food processor until smooth and creamy. Spread on toasted crostini or sliced and toasted Italian bread.

By Roberta Whalen

 

 

Hot Antipasto Spread

½ c. diced roasted red peppers

½ c. chopped artichokes from jar

1 (6 oz.) can sliced black olives

1 c. diced pepperoni

½ c. diced salami

½ c. diced marinated olives

2 c. shredded mozzarella cheese

2 T. TRENT’S SPICY SALSA MIX

 

Mix together peppers, artichokes, sliced black olives, pepperoni, salami, marinated olives, mozzarella and TRENT’S SPICY SALSA MIX. Pour in 8×8 baking dish and bake at 350 for 20-25 minutes until hot and melted. Serve with Italian bread slices.

By Roberta Whalen

 

 

Marinated Mexican Antipasto

3 T. BLACK BEAN AND CORN SALSA MIX

¼ c. olive oil

½ tsp. red pepper flakes

½ jar (4 oz.) diced pimentos

1 diced and seeded jalapeno

1 c. diced chorizo sausage

1 c. Spanish talegio cheese

1 c. Mexican style shredded cheese

 

Mix together BLACK BEAN AND CORN SALSA MIX with olive oil, red pepper flakes, pimentos, jalapeno, sausage, and cheese. Toss together and pour into a 9×11 pan. Bake in the oven at 350 for 20 minutes until hot and melted. Serve with crostini or tortilla chips.

By Roberta Whalen

 

 

Sweet Dips

 

Pina Colada Dip
½ pkg. FIVE STAR COCONUT PIE MIX

¼ pkg. LEMON FRUIT DIP MIX

1 (8 oz.) pkg. cream cheese

1 (8 oz.) can crushed pineapple, drained

1 (8 oz.) Cool Whip

 

Mix together FIVE STAR COCONUT PIE MIX, LEMON FRUIT DIP MIX, cream cheese, and pineapple.  Slowly add Cool Whip as needed to achieve desired consistency of dip. Serve with fresh fruit.

By Roberta Whalen

 

 

Morning Glory Cream Cheese Spread
½ pkg. CARROT RAISIN CHEESECAKE SPREAD

½ pkg. BANNA NUT CHEESECAKE SPREAD

2 (8 oz.) pkg. cream cheese

¼ c. shredded carrots

1 (8 oz.) can crushed pineapple, drained

¼ c. shredded coconut

 

Combine CARROT RAISIN CHEESECAKE SPREAD AND BANANA NUT CHEESECAKE  SPREAD with cream cheese. Add carrots, pineapple, and coconut. Spread on your bagels, muffins, banana bread, etc.

By Roberta Whalen

 

Ultimate Carrot Cake Spread
CARROT RAISIN CHEESECAKE SPREAD, prepared

1 (8 oz.) pkg. cream cheese

¼ c. grated carrots

¼ c. chopped walnuts

1 (8 oz.) can of drained crushed pineapple

¼ c. shredded coconut

¼ c. additional raisins

 

Mix CARROT RAISIN CHEESECAKE SPREAD as directed. Add in walnuts, pineapple, coconut, and raisins. Tastes just like my favorite carrot cake! Good enough to just eat with a spoon. Great on bagels or as a frosting for your carrot cakes and just luscious on our Pumpkin Bread.

By Roberta Whalen

 

 

 

Cranberry Nut Spread

1 pkg. BANANA NUT CHEESECAKE SPREAD, prepared

1 (8 oz.) pkg. cream cheese

½ c. Craisins

1 tsp. orange zest

 

Mix BANANA NUT CHEESECAKE SPREAD as directed.  Add in Craisins and orange zest. Makes a great holiday spread for breakfast, brunch, or on any one of our delicious pound cake recipes. Can also be rolled into a cheeseball and rolled in graham cracker crumbs or crushed hazelnuts.

By Roberta Whalen

Tropical Cheesecake Spread
1 pkg. BANANA NUT CHEESECAKE SPREAD

2 (8 oz.) pkg. cream cheese

½ c. drained crushed pineapple

½ c. shredded coconut

¼ c. diced mandarin oranges drained

 

Mix BANANA NUT CHEESECAKE SPREAD with cream cheese. Add pineapple, coconut, and mandarin oranges from the can or other variety of tropical fruit (optional). Great on bagels, bagel chips, or melba toast.

By Roberta Whalen

 

 

Hawaiian Cocktail Ball

½ pkg. KEY LIME PIE/DIP MIX

½ pkg. LEMON CHEESECAKE SPREAD

16 oz. cream cheese, softened

8 oz. drained crushed pineapple

½ c. shredded coconut

 

Mix together KEY LIME PIE/DIP MIX and LEMON CHEESECAKE SPREAD with cream cheese as directed. Add in drained, crushed pineapple. Roll into a ball and then roll into the crumbs from the LEMON CHEESECAKE SPREAD and shredded coconut. Refrigerate.

By Roberta Whalen
Chocolate Caramel Dip

1 (12 oz.) bag chocolate chips

¼ c. cream or evaporated milk

¼ c. CARAMEL TURTLE HOT CHOCOLATE MIX

16 caramels

 

In a double boiler mix together chocolate chips, milk, and CARAMEL TURTLE HOT CHOCOLATE MIX. After dissolved, add in caramels and stir slowly and on low until melted. Add more cream if needed. Dip apples, pretzel rods, etc.

By Roberta Whalen

 

 

Banana’s Foster Dip

1 pkg. BANANA NUT CHEESECAKE SPREAD

1 (8 oz.) pkg. cream cheese

¼ pkg. CARAMEL APPLE DIP MIX

¼ mashed banana

¼ c. cognac or brandy

 

This one is not for the kids. Mix BANANA NUT CHEESECAKE SPREAD, cream cheese, CARAMEL APPLE DIP MIX, mashed banana, cognac or brandy. Serve cold, warm, or room temperature.  For a kid friendly version, omit the liquor and add in 2 T. of molasses. Can serve with puff pastry crisps made with the store bought puff pastry sheets, cut into strips, twisted, and baked on a cookie sheet.

By Roberta Whalen

 

 

Key Lime Cheesecake Ball
1 pkg. KEY LIME PIE/DIP MIX

zest of 1 lime, divided in half

1 (8 oz.) pkg. cream cheese

¼ to ½ cup graham cracker crumbs

 

Combine KEY LIME PIE/DIP MIX and half the zest of lime. Mix with cream cheese. Roll into a ball and then roll in graham cracker crumbs mixed with additional lime zest.

By Roberta Whalen

 

 

Pumpkin Dip
2 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
1 (15 oz.) can pumpkin
1 to 2 tsp. HOT SPICED WINE/CIDER MIX
Mix cream cheese and powdered sugar together in mixer. Add pumpkin and HOT SPICED WINE/CIDER MIX and blend well. Use ginger snaps to dip.

By Kista Taylor

 

 

Pumpkin Chocolate Chip Cheesecake Dip
1 pkg. CHOCOLATE CHIP CHEESECAKE DIP
1 (8 oz.) pkg. cream cheese
1 c. pumpkin puree
2  T. HOT SPICED WINE/CIDER MIX
Cream the cream cheese; add in the pumpkin puree until well blended. Add in CHOCOLATE CHIP CHEESECAKE DIP and HOT SPICED WINE/CIDER MIX. Mix until smooth.

By Sheela Terry

 

 

 

Pumpkin Raisin Cream Cheese Spread
1 (8 oz.) carton whipped cream cheese

1 pkg. CARROT-RAISIN CHEESECAKE SPREAD

1 (8 oz.) canned pumpkin

 

Mix cream cheese with CARROT-RAISIN CHEESECAKE SPREAD and pumpkin and voila!

A tasty new spread to top your Pumpkin Bread!

By Roberta Whalen

 

 

 

Pinot Noir-Chocolate Truffle Spread
1 (8 oz.) pkg. cream cheese

1 pkg. CHOCOLATE PECAN CHEESECAKE SPREAD

2 T. Pinot Noir

 

Mix cream cheese with CHOCOLATE PECAN CHEESECAKE SPREAD (reserve the pecans) and the Pinot Noir. Sprinkle pecans on top. Serve with fruit or crackers.

By Roberta Whalen

 

 

Cinnamon Cream Cheese Spread
8 oz. cream cheese, softened
4 tsp. HOT SPICED WINE/CIDER MIX
Mix ingredients together – add more or less to taste. This tastes wonderful on apple cinnamon bagels; apple or spiced muffins/cupcakes, cake, etc

By Angela Loberg

 

 

Raspberry Lemon  Cheesecake Ball

1 pkg. LEMON CHEESECAKE SPREAD

8 oz. cream cheese, softened

¼ c. raspberry preserves

 

Prepare LEMON CHEESECAKE SPREAD as directed for a cheese ball. Roll into a ball and roll into the graham cracker crumbs. Place 1/4 cup of raspberry preserves in a bowl and melt in microwave for 30 seconds. Pour over cheese ball before serving.

By Roberta Whalen

 

 

Appetizers
Salmon and Dill Spread on Cucumbers
1 (8 oz.) pkg. cream cheese, softened
1 (6 oz.) can chunk-style salmon; drained
2 T. mayonnaise
1 lemon
1/4 c. shredded carrot
1 T. chopped onion
1 T. DILL DIP MIX
2 medium cucumbers, sliced
Combine cream cheese, salmon, and mayonnaise and mix well. Juice lemon to measure 2 T. lemon juice. Zest lemon to measure 1 T. lemon zest. Add lemon juice, lemon zest, shredded carrot, onion, and DILL DIP MIX to mixture; mix well. Slice cucumbers into 1/4- inch thick slices. Top each cucumber with 1 T. of salmon mixture. Optional:  Top off with a small sprig of fresh dill for garnish. Makes 25 Servings

By Author Unknown

 

Salmon-Dill Canapés

½ pkg. DILL DIP MIX

1 (8 oz.) pkg. cream cheese

1 (8 oz.) can pink salmon

Fresh white bread

 

Mix DILL DIP MIX with cream cheese and salmon. Mix together with a hand mixer and spread onto fresh white bread with crusts cut off. Roll up and cut into thirds. Take the rest of the dried DILL DIP MIX and pour it into a shallow bowl and dip the ends of the bread into the dry mix. Refrigerate before serving.

By Roberta Whalen

 

 

Crab Canapés
1 (8 oz.) softened cream cheese

1 (6 oz.) can drained crab meat

zest and juice of 1 lemon

1 diced scallion

2 tsp. or to taste BLACKENED SEAFOOD SHAKER JAR OR DILL DIP MIX

fresh white bread slices

 

Mix cream cheese, crab meat, zest and juice of 1 lemon, scallion, and BLACKENED SEAFOOD SHAKER JAR OR DILL DIP MIX. Take fresh white bread slices with the crust cut off. Roll flat with a rolling pin or a bottle. Spread some filling on the bread and roll up. Cut into 2 pieces. Dip the ends into dry Dill Dip Mix or Blackened Seafood Spice. Refrigerate before serving to set. (Can also prepare with canned salmon or salad shrimp)

By Roberta Whalen

 

 

Hot and Spicy Shrimp Cocktail
1 lb. cooked shrimp with tails on

juice and zest of 1 lemon

2 tsp. lemon pepper seasoning

6-8 oz. jar of cocktail sauce

2 T. horseradish

2 tsp. TRENT’S SPICY SALSA MIX

dash of Tabasco or pepper sauce

 

Using store bought, cooked shrimp with tails on, rinse and drain shrimp. In a bowl, mix together the juice and zest of 1 lemon and 2 tsp. of lemon pepper seasoning. Toss shrimp with this mixture and let marinate. In a separate bowl, mix together your favorite brand of store bought cocktail sauce, horseradish, TRENT’S SPICY SALSA MIX, Tabasco or pepper sauce. Serve in a large bowl, arranging shrimp over the edge of the bowl. The cool, lemony shrimp and the spicy cocktail sauce go well together.

By Kista Taylor

 

 

Dilled Deviled Eggs

12 hardboiled eggs

¼ c. mayo

½ c. sour cream

1 pkg. DILL DIP MIX

1 tsp. capers

2 T. Dijon mustard

sprinkle of paprika

 

Hard boil 12 eggs. Cut in half and scoop out yolks and put in a bowl. Add mayo, sour cream, DILL DIP MIX, capers, and Dijon mustard. Scoop into the wells of the egg whites and top with a sprinkle of paprika. Chill before serving.

By Roberta Whalen

 

 

Million Dollar Diamond Bread

1 pkg. BEER BREAD MIX

champagne

1 T. minced black truffle

2 T. white truffle oil

gold sugar dust

 

Prepare 1 pkg. of BEER BREAD MIX using a good quality champagne instead of beer. Add in minced black truffle (if you can’t find a truffle, use 1 tsp. fresh cracked pepper for effect). Spread into a greased 9” round cake pan. Brush top of dough with white truffle oil then sprinkle with gold sugar dust for a sparkling top. Bake as directed. Slice into finger food size and top with a dollop of crème’ fraische, sour cream, caviar, or a spread made with cream cheese and pink salmon and minced fresh chives.  This may be a little extreme, but can be served at the finest of events.

By Roberta Whalen

 

 

Sun-Dried Tomato Pinwheels

1 (4 oz.) jar sun dried tomatoes in oil

1 pkg. BRUSCHETTA MIX

¼ c. grated parmesan cheese

a roll of frozen puff pastry

 

In your food processor, add the entire jar of sun dried tomatoes in oil, BRUSCHETTA MIX and cheese. Chop into a paste. Unroll a sheet of puff pastry. Roll out with a rolling pin another inch around. Spread the sun dried tomato mix on the puff pastry, leaving about 1/2 inch around the edges. Roll up tight from the longest end. Wrap in wax paper and refrigerate for 30-60 minutes. Remove and slice into 1/4 -1/2 inch disks and place on a cookie sheet. Bake at 350 for 12-15 minutes or until golden brown.

By Roberta Whalen

 

 

Bruschetta Pinwheels
1 pkg. BRUSCHETTA MIX

¼ c. diced sun dried tomatoes in oil

3 tsp. fresh chopped basil

1 tsp. minced garlic

1 (8-10 count) can crescent rolls

 

Mix together BRUSCHETTA MIX with tomatoes, basil and garlic. Unroll a package of store bought crescent rolls. Do not pull apart. Pinch the perforations together to make smooth dough. Spread the bruschetta mixture over the dough and roll up lengthwise, tightly. Slice into thin discs and place on a cookie sheet. Bake on 350 for 15-20 minutes or until browned.

By Kista Taylor

 

 

Stuffed Cherry Tomatoes
1 (10 oz.) container cherry tomatoes

1 (8 oz.) pkg. cream cheese, softened

½ pkg. DILL DIP MIX

3 T. pine nuts

zest and juice of 1 lemon

1 tsp. white or black pepper

 

Wash tomatoes and slice off the tops and hollow out the inside with a small spoon or melonballer. In a food processor, mix together cream cheese, DILL DIP MIX, pine nuts (optional), zest and juice of 1 lemon, and pepper. Mix until smooth. Place in a pastry bag with round tip or in a Ziploc bag and snip off the corner. Fill each tomato. Refrigerate until ready to serve. Tip: to get them to stand up, gently and gingerly, slice a small piece off the bottom before filling.

By Roberta Whalen

 

 

Delicious Veggie Bars
2 (8-10 count) cans crescent rolls

1 (8 oz.) pkg. cream cheese

1 c. sour cream

3 T. CUCUMBER DIP MIX

Desired, raw vegetables (finely chopped vegetables- onion, celery, carrots, squash, broccoli, cauliflower, bell pepper, etc.)

2 cups grated cheddar cheese

 

Place 2 cans crescent rolls on greased cookie sheet and press together to from one large crust. Bake at 325 until golden brown. Let cool. Mix cream cheese, sour cream, and CUCUMBER DIP MIX together. Spread evenly on bread. Place desired vegetables and grated cheese on top and press lightly. Cut into squares. Refrigerate until served.

By Melissa Holmes
Tortilla Rolls
1/2 pkg. TRENT’S SPICY SALSA MIX, prepared

8 oz. cream cheese

½ can of chopped tomatoes

flour tortillas

 

Prepare 1 pkg. TRENT’S SPICY SALSA MIX using the cream cheese. Spread onto flour tortillas, roll up, and secure with a toothpick. Refrigerate in large covered dish until ready to serve, and then slice each tortilla roll into ½ inch slices.

By Author Unknown

 

 

Cucumber Pita Wedges
1 (8 oz.) pkg. cream cheese, softened
½ pkg. CUCUMBER DIP MIX
4 whole pita breads
1-2 med. cucumbers (peeled and cut into thin slices)
lemon pepper seasoning
In a mixing bowl, beat cream cheese and CUCUMBER DIP MIX together. Split pita breads in half, forming 2 circles. Spread mixture over pita circles, and cut each into 6 wedges. Top with cucumbers and sprinkle with lemon pepper.

By Author Unknown

 

Cucumber Sandwiches
1 (8 oz.) block of softened cream cheese

3 T. CUCUMBER DIP MIX

1 cucumber

1 sm. red onion

 

Mix together cream cheese and CUCUMBER DIP MIX. Set aside. Thinly slice cucumber and onion. Prepare your bread (any kind, but Pumpernickel works nice with this.) Just cut off the crusts. Spread cucumber mixture, 4-6 thin slices of cucumber and 2 rings of red onion. Top with second piece of bread and cut on the bias.

By Roberta Whalen

 

 

Shredded Chicken Nachos

store bought rotisserie chicken

2 T. MEXICAN FIESTA DIP

¼ c. enchilada sauce

nacho chips

black beans, cooked

green chilies

diced jalapenos

sliced olives

any of your favorite nacho toppings

2 c. shredded cheese

 

Using a store bought rotisserie chicken; use 2 forks to pull apart the meat into shreds.  Put into a bowl and add MEXICAN FIESTA DIP MIX and 1/4 cup of enchilada sauce to moisten. Spread your nacho chips on a foil-lined cookie sheet, top with shredded chicken, black beans, green chilies, diced jalapenos, sliced olives (any of your favorite nacho toppings) and shredded cheese. Bake at 400 for 20 minutes.

By Roberta Whalen

 

Wine Biscuits

1 prepared pkg. SUGAR COOKIE MIX

1 c. softened butter

1 tsp. vanilla

1 egg

½ c. white or red wine

½ tsp. salt

2 T. cracked pepper

 

Prepare pkg. of SUGAR COOKIE MIX, adding wine.  Add in salt and cracked pepper. Take dough and form into a 1 inch log, wrap in wax paper and refrigerate for 30 minutes. Remove and slice into 1/2 inch slices and place in cookie sheet. Bake for 10 minutes or until golden. Remove from oven and let harden to a crunchy consistency instead of keeping them as a soft cookie. Serve with a glass of complimentary wine.

By Roberta Whalen

 

 

Greek Stuffed Mushrooms

½ white onion diced

1 T. butter or olive oil

1 6oz. box of stuffing mix

1 pkg. SPINACH DIP MIX

¼ c. chicken stock

¼ c. white wine

1 c. crumbled feta cheese

 

Sauté onion in butter or olive oil. Add in box of stuffing and SPINACH DIP MIX. Moisten with chicken stock and white wine. Add in feta cheese. Stuff your cleaned mushroom caps. Bake at 350 for 30 minutes. Put some water or chicken stock at the bottom of baking dish so they don’t burn or stick.

Roberta Whalen

Italian Bruschetta Stuffed Mushrooms

½ onion diced onion

2 T. minced garlic

1 T. olive oil or butter

1 6 oz. box stuffing mix

1 pkg. BRUSCHETTA MIX

1 c. chicken stock or white wine

1 c. seeded diced tomatoes

¼ c. diced roasted red peppers

½ c. shredded mozzarella cheese

 

Sauté onion with garlic in olive oil. Add in your stuffing mix, BRUSCHETTA MIX, chicken stock or white wine and tomatoes. Add in peppers and cheese (optional). Stuff your cleaned mushroom caps. Bake at 350 for 30 minutes. Put some water or chicken stock at the bottom of baking dish so they don’t burn or stick.

Roberta Whalen

Mexican Stuffed Mushrooms

½ Vidalia onion, diced

1 T. butter or olive oil

4 oz. can green chilies, diced

1 6 oz. box of stuffing mix

3 T. MEXICAN FIESTA DIP

1 c. water or chicken stock

¾ c. shredded Mexican or taco blend cheese

1 cup of enchilada sauce

 

Sauté onion. Mix green chilies, stuffing mix (regular or cornbread style), MEXICAN FIESTA DIP MIX, water or chicken stock, and cheese. Stuff mushrooms and place in baking dish. Pour over 1 cup of enchilada sauce. Bake at 350 for 30 minutes. Put some water or chicken stock at the bottom of baking dish so they don’t burn or stick.

Roberta Whalen
Seafood Stuffed Mushrooms

½ Vidalia onion diced

½ c. diced celery

1 T. butter or olive oil

1 6 oz. box of stuffing

6 oz. can flaked crabmeat

2 T. lemon juice

2 T. DILL DIP MIX

1 c. white wine or water

3 slices of cooked and crumbled bacon

 

Sauté onion and diced celery. Add in stuffing, crabmeat, lemon juice, DILL DIP MIX and white wine or water. Add in 3 sliced of cooked crumbled bacon (optional). Stuff mushrooms and place in baking dish.  Bake at 350 for 30 minutes. Put some water or chicken stock at the bottom of baking dish so they don’t burn or stick.

Roberta Whalen

Vegetarian Stuffed Mushrooms

½ diced onion

½ c. shredded zucchini

½ c. shredded carrots

2 T. olive oil

3 c. plain cubed bread stuffing

1 c. vegetable stock

2 T. TRENT’S SPICY SALSA MIX

2.5 oz. can sliced olives

 

Sauté onion, zucchini, and carrots in olive oil. Add in cubed bread stuffing with vegetable stock to moisten. Add in TRENT’S SPICY SALSA MIX and olives (optional). Stuff mushrooms and place in baking dish.  Bake at 350 for 30 minutes. Put some water or chicken stock at the bottom of baking dish so they don’t burn or stick.

Roberta Whalen
Sweet Appetizers

 

 

Banana Bread Finger Sandwiches
NANA’S BANANA NUT BREAD, prepared

2 eggs

1 stick softened margarine

1 tsp. vanilla

3 mashed, ripe bananas

8 oz. cream cheese

8 oz. can crushed pineapple, drained

¼ cup powdered sugar

 

Prepare NANA’S BANANA NUT BREAD according to directions, and once it’s cool, slice it real thin. Make a filling by mixing cream cheese, pineapple, and powdered sugar. Make little finger sandwiches using the bread slices and the filling!

By Kista Taylor

 

Faux Caviar Blinis

1 pkg. FLUFFY OATMEAL PANCAKE MIX, prepared

2 eggs

1/3 cup oil

½ pkg. CARAMEL APPLE DIP MIX

4 oz. softened cream cheese

½ c. mini cinnamon chips

 

Taken from the traditional Blini recipe idea. Prepare FLUFFY OATMEAL PANCAKE MIX and drop by teaspoonful on skillet to make half dollar size mini pancakes (blini base). Mix together CARAMEL APPLE DIP MIX with cream cheese and mini cinnamon chips (found in the baking aisle). Top each blini with tsp. of cheese mixture. These are pretty easy and a great finger food for brunch.

By Roberta Whalen