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Archive for the ‘Appetizer’ category

BBQ Nachos

We enjoyed this incredible appetizer while on a beach trip to Wrightsville Beach, NC, this summer. We’ve been going to the same beach Read more »

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Fast to put together and even faster to disappear from the buffet, these little sandwiches pack big savory flavor into every bite. I like to serve these for breakfast on special days, or for a quick and easy dinner. Offer with a side of fruit or vegetables, and you’ve got a satisfying meal for your friends and family.

Recipe:

2 sticks butter, softened
1/2 medium yellow onion, grated
1 T. Worcestershire sauce
2 T. mustard, yellow or Dijon
3 T. poppy seeds (optional)
2 12-oz. packages dinner rolls
1/2 lb. sliced deli ham, your favorite flavor
1 pkg. sliced Swiss cheese

Preheat oven to 350 degrees.

In a medium bowl, stir together the butter, onion, Worcestershire sauce, mustard and poppy seeds, if using them. Slice rolls in half horizontally and set aside tops. Spread half of the butter mixture on sliced side of bottoms. Top with the ham and cheese. Replace tops and spread them with the remaining butter mixture. Place rolls on ungreased cookie sheet. Bake 10-12 minutes, just until the cheese is melted. Do not let the rolls get too brown.

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I’m not sure which category this cornbread falls into: bread or appetizer? With bright green broccoli peeking out from steaming cornbread, this can be served as both. Just slice it into the size you like.

Recipe:

4 eggs, lightly beaten
2 boxes corn muffin mix
1 medium sweet onion, chopped
10 oz. frozen broccoli florets, thawed, chopped and drained
1 c. cottage cheese
1 stick butter, melted

Preheat oven to 325 degrees.

Grease a 10-in. iron skillet with vegetable oil and place it in oven to heat as you prepare the cornbread. Stir all ingredients together in large bowl. Carefully remove skillet from oven. Pour cornbread mixture into the hot skillet; smooth top. Bake 35-45 minutes until lightly browned. Butter top of cornbread and cut into triangles to serve.

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Only three ingredients go into this appetizer, and it will most likely be the first buffet offering to disappear. No cooking skills required, just the ability to open two jars and a zip open a bag of frozen meatballs. Pop the ingredients into a crock pot, and in no time you’ll have a hearty, savory-sweet appetizer.

Recipe:

12 oz. bottle chili sauce
10 oz. jar orange marmalade or grape jelly
2 lb. bag frozen meatballs

Combine chili sauce and marmalade or jelly in a large crock pot. Place meatballs in sauce mixture and stir to coat. Cook on high 2 hours, stirring occasionally or until meatballs are heated through.

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I know, we’re always looking for a better recipe for this dip. I stopped my search when I tried this one. Creamy, with wonderful flavor and texture, it’s one of my favorite appetizers. Alfredo sauce makes the difference. Serve with tortilla chips or toasted pita triangles.

Recipe:

2 tsp. minced garlic
1 10 oz. pkg. frozen chopped spinach, drained
1 14 oz. can artichoke hearts, drained and chopped
1 10 oz. container alfredo sauce
1 c. shredded mozzarella cheese
1/3 c. grated parmesan cheese, plus a little extra for sprinkling on top
4 oz. block cream cheese, softened

Preheat oven to 350 degrees.

Thoroughly combine all ingredients. Spread in 8×8 baking dish or pie pan. Sprinkle parmesan over dip. Cover and bake 30 minutes or until cheese is melted and bubbly.

 

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Cool and spicy, creamy and chunky at the same time, this hearty dip comes together in a jiff and always pleases the crowd. Double the recipe to serve more people; as-is it’s perfect for smaller gatherings or family night. Serve warm with tortilla chips, and don’t let the cheese get too brown, or your chips won’t survive the impact.

Recipe:

1 block cream cheese, softened
1 can hot dog chili
1 jar salsa
8 oz. bag shredded Mexican blend or cheddar cheese

Preheat oven to 350 degrees.

Spread softened cream cheese on bottom of small baking dish. Spread hot dog chili over cream cheese, then pour salsa over chili. Top with shredded cheese. Bake 20 minutes or until cheese is melted but not browned. Serve with tortilla chips.

 

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Heidi, the head honcho (honcha?) at my place of employment, is a real Italian cook. She often regales us with detailed descriptions of the meal she enjoyed out with her husband last night, or a favorite dish she whipped up at home, or the new recipe she tried on her guinea pig family. Her recipe for bruschetta happens to be tried and true, so I’m very confident in sharing it with you. I planted a tomato plant last weekend in hopes (fingers crossed) of enjoying this very dish with my own tomatoes this summer.

Recipe:

6 roma tomatoes, chopped
2 cloves garlic, minced
2 T. fresh basil, chopped
2 T. olive oil
Salt and pepper, to taste
1 loaf baguette, sliced
1 clove garlic (for rubbing on toasted bread)

Combine tomatoes, garlic, basil and olive oil in a large bowl. Add salt and pepper to taste. Toast baguette slices in oven. Remove toasts from oven and rub garlic clove on each slice, being careful not to burn your fingers. Spoon bruschetta on each toast, or serve in a pretty bowl with toast on the side.

 

 

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Just tried these for the first time last weekend. A friend brought these rosemary-spiked cashews to a party celebrating the start of an annual herb festival/fundraiser. I’ve never tasted anything like this Read more »

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