Cocktail Meatballs

 1 lb. hamburger
½ cup dry bread crumbs
1/3 cup finely chopped onions
.

¼ cup milk
1 egg
1 Tbs snipped parsley
1 tsp salt
½ tsp Worcestershire sauce
1/8 tsp pepper
¼ cup shortening
12 oz bottle chili sauce
1 pint jar grape jelly

Mix hamburger, bread crumbs, onion, milk, egg, parsley, salt, Worcestershire sauce and pepper; gently shape into 1 inch balls (makes 60).

Cook meatballs in shortening in 12 inch skillet until brown. Remove meatballs from skillet; drain fat.

Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs, stir until coated. Simmer uncovered 30 minutes. Serve hot in chafing dish. makes 5 dozen cocktail meat balls

Baked Crab Rangoon

 1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese ( microwave for  40 seconds to soften)
Spoon into wontons.
Bake at 425 °F for 8-10 minutes or until golden brown.

Zucchini Parmesan Crisps -.

 1 lb. zucchini or squash (about 2 medium-sized)
1/4 cup shredded parmesan (heaping)
1/4 cup Panko breadcrumbs (heaping)
  1 tablespoon olive oil
1/4 teaspoon kosher salt
freshly ground pepper, to taste
Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.

Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.
 In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.
 Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.
 Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.
 Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)

S'mores dip!

 
Ingredients:
 1 cup of milk chocolate chips
2 tbs of milk
1¼ cups mini marshmallows
Graham crackers for dipping

Directions: In a medium sauce pan add chocolate chips, milk and 1 cup of your mallows. Mix continuously over medium heat until melted and smooth. Using a rubber spatula, scrape chocolate mixture into a small casserole dish. Top with remaining mallows. Place dish under your oven broiler for approximately 60 seconds or until the top has started to brown. Dip your graham crackers and enjoy!

Chicken Enchilada Dip Roll-Ups

 Ingredients:
2 - 8 oz. packages LOW FAT cream cheese
1 1/3 cup shredded Mexican blend cheese

 1 teaspoon garlic, finely minced

1 1/2 Tablespoon chili powder
1 teaspoon cumin Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded -
  1/2 bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas
  Directions:
Mix cheeses together until well blended.  Add all remaining ingredients and mix well.
Cover and refrigerate for at least one hour.  Place one heaping spoonful onto tortilla.
Spread to edges using a metal spatula.  Roll and cut into slices.

Homemade Mozza Sticks!!!

 What you need
 12 sticks of string cheese in your choice of cheese, go for the low sodium kind if you want to be extra healthy
 1 egg
 2 tbsp of flour
 5 tbsp of bread crumbs
 2 tbsp of parmesan cheese
 A dollop of olive oil, or cooking spray
 Preparation
 Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozen
 Beat the egg in a small bowl. Use a separate bowl to combine the bread crumbs and parmesan cheese
 To bread the cheese sticks: First dip the frozen cheese stick into the flour, then into the egg, then into the bread crumb mixture
 Once all of the 24 sticks are coated, place them on a baking sheet covered with aluminum foil coated with a few drops of olive oil or sprayed with cooking spray (this will keep cleanup to a minimum, and keep the sticks from sticking!)
 Bake in the oven at 400 degrees for about 4 minutes, or until crisp. They need to be watched closely so they don’t melt completely!

 

BLT Roll-Ups

 8 oz. cream cheese
1/2 cup mayo
8-10 slices center cut bacon, cooked and crumbled
1 cup chopped tomatoes
4 eight-inch flour tortillas
1 cup shredded romaine lettuce

Mix cream cheese and mayo in a bowl. Add crumbled bacon and diced tomatoes. Spread mixture on tortillas and top with lettuce. Roll up tightly and refrigerate for an hour. Slice into 1/2 inch slices.

Baked Crab Rangoon

Baked Crab Rangoon

 1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese (i would microwave the cream cheese for about 40 seconds to soften)
Spoon into wontons.
Bake at 425 °F for 8-10 minutes or until golden brown.

Fiesta Pinwhweels

Ingredients
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1/4 cup picante sauce
2 tablespoons taco seasoning mix
1 dash garlic powder
1 (4.5 ounce) can chopped ripe olives, drained
1 (4 ounce) can chopped green chilies
1 cup finely shredded Cheddar cheese
1/2 cup thinly sliced green onions
8 (10 inch) flour tortillas
Salsa

Directions
In a small mixing bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla. Roll up jelly-roll style; wrap in plastic wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.

This recipe was discovered doing a web search and has been a hit at every party that we have served it at, and easy to make. Hope you enjoy!