Pineapple Chicken Salad

 

Served in phyllo cups, this pineapple chicken salad puts a tropical twist on the classic recipe. Loaded with juicy pineapple, sweet grapes, crunchy celery, and slivered almonds, this easy appetizer is perfect for a summer party or potluck.

Jen from Midwest Life & Style shared this recipe.

What a delight to serve this appetizer at one of your summer gatherings.

Please visit Midwest Life & Style for this recipe.

Click Here

Red, White & Blueberry

Mini Berry Trifles with a big patriotic spirit! Perfect for July 4th, Labor Day, or Memorial Day. Easy red, white, and blue dessert.

The Produce Moms shared this dessert. 

Blueberries, Blackberries, Strawberries & Raspberries

All those flavors just bursting with every bite.

Your family and friends will love this special treat.

Please visit The Produce Moms

for the recipe.

https://www.theproducemoms.com/mini-berry-trifles/

Appetizers for the New Year

 

Pimiento Cheese Balls

A Southern favorite pimiento cheese. This homemade pimiento mini cheese ball gives you the tang you love from the classic pimiento cheese. Perfect size for serving appetizers.

2 cups shredded sharp Cheddar cheese

1 cup softened cream cheese

¼ tsp. cayenne pepper

¼ tsp. black pepper

⅛ tsp. kosher salt

⅛ tsp. garlic powder

1 (4-oz.) jar diced pimientos

1 ¼ cups finely chopped toasted pecans

¼ cup finely chopped fresh chives

Small square crackers

Process Cheddar cheese, cream cheese, cayenne pepper, black pepper, salt, and garlic powder in a food processor until combined, about 15 seconds. Add pimientos, and pulse until evenly distributed and slightly chopped, 6 to 8 pulses.

Transfer cheese mixture to a medium bowl, and cover with plastic wrap. Chill at least 1 hour and up to 24 hours.

Sprinkle pecans and chives on a large baking sheet in an even layer. Scoop out cheese mixture using a 2-teaspoon cookie scoop; roll in your hands to create a ball. Roll cheese balls, 1 at a time, in pecan mixture to coat evenly. This will yield about 36 mini balls.

Transfer to a platter; insert small square crackers into cheese balls, if desired. Serve with additional crackers.

A Southern Living Recipe found here 

 Picture Credit JAMES RANSOM, PROP STYLIST: CHRISTINE KEELY, FOOD STYLIST: RUTH BLACKBURN

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Sometimes I can make a meal out of an appetizer. 

I like serving them to my family for special occasions such as New Year's Eve, Superbowl, or just a simple movie night at home. 

I also enjoy serving appetizers at a party on a buffet table. Especially when I am not preparing a meal for my quest. 

Here are a few other recipes.

Southwest Dip

Smoked Gouda-Chorizo Jalapeno Poppers

 My Favorite Toppings for Crackers

Triple Berry Baked Brie

For other amazing appetizers CLICK here.

Other...

Appetizers from Southern Living

7 Fresh Twists on Classic Margaritas

Champagne Cocktails to Upgrade Your New Year's

And...

A Guide to Starting the Mediterranean Diet

Big or small or just in the comfort of your home, enjoy the celebration of the New Year. 

May it be happy, healthy, and prosperous, my wishes for you.

Happy New Year!

blessings, Linda

Slow-Cooker Chicken Buffalo Dip

Slow-Cooker Party Dip with bragging rights, same big flavors but with fewer calories and less fat.

Two 8-ounce packages reduced-fat cream cheese, cut into small pieces

2 cups shredded white meat from a rotisserie chicken, skin and bones discarded

2 cups shredded low-fat Cheddar (about 6 ounces)

1 cup buttermilk

1/3 cup hot sauce, such as Frank's

1 tablespoon all-purpose flour

1 teaspoon Worcestershire sauce

3/4 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 cup parsley leaves, chopped

1/4 cup crumbled blue cheese

Celery and carrot sticks, for serving

Put the cream cheese, chicken, Cheddar, buttermilk, hot sauce, flour, Worcestershire, cayenne, garlic powder, and onion powder in a slow cooker, and stir to roughly combine.

Cover, and cook on high for 2 hours; the mixture should be bubbling and the Cheddar melted. Stir until smooth and combined. Sprinkle with the parsley and blue cheese, reduce the heat to warm, and serve with celery and carrot sticks.

Recipe from Food Network

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Air Fryer Popcorn Shrimp

 

Popcorn Shrimp is a perfect party snack or a light meal served with a side dish or tossed in a salad. Crispy never soggy because it is Air-Fried. 

1/2 cup (about 2 1/8 oz.) all-purpose flour

1 tablespoon garlic powder

1/2 teaspoon kosher salt

2 large eggs, well beaten

2 tablespoons water

2 cups panko (Japanese-style breadcrumbs)

2 tablespoons canola oil

1 pound frozen peeled, deveined raw small shrimp, thawed and patted dry

Cooking spray

1/2 cup mayonnaise

1 teaspoon fresh lemon juice (from 1 small lemon)

3/4 teaspoon Old Bay seasoning

1/2 teaspoon granulated sugar

Stir together flour, garlic powder, and salt in a shallow dish. Stir together eggs and water in a separate shallow dish. Toss together panko and oil in a separate shallow dish to evenly coat.

Working in batches, toss shrimp in flour mixture; shake to remove excess, and dip in egg mixture. Dip in panko mixture; shake to remove excess, and place in a bowl.

Preheat a 5.3-quart air fryer to 360°F for 2 to 3 minutes. Working in 4 batches, place about 14 shrimp in air fryer basket; coat with cooking spray. Cook until shrimp is crisp and cooked through, about 2 minutes per side. Transfer cooked shrimp to a platter.

Stir together mayonnaise, lemon juice, Old Bay seasoning, and sugar in a small bowl. Serve with shrimp.

A Southern Living Recipe

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Spinach Feta Skillet Dip

 

A warm and cheesy dip will be your favorite. Crescent rolls rolled into balls surround the creamy spinach dip topped with salty feta cheese. Serve right out of the pan. 

3 tablespoons olive oil, divided

3 scallions, thinly sliced, dark green parts reserved

2 garlic cloves, chopped

1 10 oz. package frozen spinach, defrosted and squeezed very dry

4 onces cream cheese, softened (½ cup)

4 ounces sour cream (½ cup)

1 teaspoon lemon zest (from 1 lemon)

1 ½ teaspoons freshly squeezed lemon juice

¼ teaspoon kosher salt

Freshly ground black pepper

½ cup crumbled feta cheese, divided

1 8 oz. can crescent rolls

½ cup grated 

Preheat oven to 350°F.

Heat 1 tablespoon oil in a medium oven-safe skillet (such as cast-iron) over medium-high. Add white and light green parts of scallions and garlic and cook, stirring often, until softened but not brown, about 2 minutes. Add spinach and stir to combine. Transfer mixture to a medium bowl and let cool slightly. Wipe out skillet.

Add cream cheese, sour cream, lemon zest, lemon juice, salt, several grinds black pepper and ¼ cup of the feta to the bowl with the spinach; stir until evenly combined.

Brush skillet with 1 tablespoon oil. Separate crescent roll dough into 16 pieces and roll into balls. Arrange balls around rim of skillet. Brush with remaining 1 tablespoon oil. Transfer dip to the center of skillet and top with parmesan and remaining ¼ cup feta. Bake until the rolls are golden brown, 24 to 26 minutes. Top with reserved scallion greens and several grinds black pepper. Serve warm.

A Southern Living Recipe

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Guacamole

While storing in the refrigerator, keep your guacamole from changing color by placing a layer of plastic wrap directly on the surface of the mixture.

5 ripe avocados

2 tablespoons finely chopped red onion

2 tablespoons fresh lime juice

1/2 medium jalapeño pepper, seeded and chopped

1 garlic clove, pressed

3/4 teaspoon salt

Tortilla chips

 Cut avocados in half. 

Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in chopped red onion and next 4 ingredients. 

Cover with plastic wrap,

 allowing wrap to touch mixture, and let stand at room temperature 30 minutes. Serve guacamole with tortilla chips.

Cilantro Guacamole: 

Mash avocado, and stir in ingredients as directed. Stir in 3 Tbsp. chopped fresh cilantro and an additional 1 Tbsp. lime juice. Cover mixture, and let stand at room temperature 30 minutes.

Southern Living

MAY 2007

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Tex-Mex Deviled Eggs

Perfect for any party or side dish that doesn't mind a little heat added to the great flavor. Green onions, cilantro, jalapeno, and some chili powder gives these Tex-Mex Deviled Eggs the flavor.

6 hard-cooked eggs, peeled 

1 tablespoon diced green onions 

1 tablespoon chopped fresh cilantro 

1 small serrano or jalapeño pepper, seeded and finely chopped 

1/4 cup mayonnaise 

1 teaspoon yellow mustard 

1/2 teaspoon salt 

1/4 cup (1 oz.) shredded Cheddar cheese 

Chili powder

Cut eggs in half crosswise; carefully remove yolks, and place them in a small bowl.

Mash egg yolks; stir in green onions and next 5 ingredients.

Spoon yolk mixture into egg white halves; sprinkle with Cheddar cheese and desired amount of chili powder. Serve immediately, or cover and chill until ready to serve.

By SOUTHERN LIVING

March 2018

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Other winning Deviled Egg Recipes To Try

Spinach-and-Three-Herb Pesto Served on Eggs

Smoky Pimiento Cheese Deviled Eggs

Triple Pickle Deviled Eggs

Deviled Eggs with Assorted Toppings

Spinach Dip

Spinach Dip has become an all-time favorite for many.

1 loaf pumpernickel bread  or bread of your choice (cut out the center for boat and cut center into cubes)

Dip

16 oz. sour cream

1 package dry vegetable mix

1 can water chestnuts, chopped

1 tablespoon mayonnaise

1 package frozen spinach, thawed completely

Mix all ingredients together in a large bowl, cover, and place in refrigerator until time to use. When ready to serve, place dip into bread "boat", arrange on a tray with bread slices around the boat.

Picture Credit & Hidden Valley Recipe HERE

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Charleston Cheese Dip

Crowd-pleasing party dip leaves the oven bubbling with a triple threat of cheeses: Monterey Jack, sharp cheddar and cream cheese, plus a topping of butter-cracker crumbs. Before serving, give it a final sprinkle of smoky crumbled bacon.

1/2 cup mayonnaise

One 8-ounce package cream cheese, softened

1 cup grated sharp Cheddar cheese

1/2 cup grated Monterey Jack cheese

2 green onions, finely chopped

1 dash cayenne pepper

8 butter crackers, crushed, such as Ritz

8 slices bacon, cooked and crumbled

Corn chips, crackers or bagel chips, for serving

Preheat the oven to 350 degrees F.

In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through about 15 minutes.

Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips.

Recipe adapted from Home Cooking with Trisha Yearwood

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Southwest Dip

This recipe was given to me by my friend, neighbor and co-worker Pat Fritz. I laugh because she wrote this recipe on a pink "Important Message" pad from the office. Pat is no longer with us. Thank you Pat for leaving this recipe with me, it is a crowd pleaser.

1 block of cream cheese

1 can chili

Shredded Cheddar cheese

Place cream cheese and chili in a dish, microwave until mixture is smooth and blends well together. Sprinkle Cheddar cheese on top and microwave until cheese is melted on top. Serve with your favorite corn chips etc.

It's that simple.

Picture Starfinefoods.com

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Corn and Jalapeño Dip Recipe

This creamy and cheesy slow cooker dip is the perfect snack to feed a hungry crowd on game day or to get any party started. If you are expecting a large crowd, you may want to double this recipe.

2 (8-oz.) packages. cream cheese, softened and cubed

1 (8-oz.) packages. pre-shredded sharp Cheddar cheese (about 2 cups)

2 cups frozen corn kernels, thawed

3/4 cup half-and-half

1/3 cup chopped scallions, plus more for garnish

2 teaspoon minced garlic

1 jalapeño chile, seeded and minced

8 thick-cut bacon slices, cooked until crisp and crumbled

Corn chips

Stir together cream cheese, Cheddar cheese, corn, half-and-half, scallions, garlic, and jalapeño in a 3-quart slow cooker.

Cover and cook on LOW 3 ½ to 4 hours or on HIGH 1 ½ to 2 hours until creamy and bubbling, stirring halfway through. Stir in bacon.

Garnish with scallions, if desired. Serve with corn chips.

SouthernLiving Recipe

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Halloween Party Appetizers

Halloweeño Jalapeño Popper Mummies

These little mummies will win you over.
Easy to make. They go fast.

Creation and recipe by The Hopeless Housewife

A spooky and fun graveyard dip.

Posted on the Chickabug Blog recipe by Jo & Sue blog.

Pumpkin Quesadillas

Sink your fangs into this cheesy goodness.

Posted on Lil Luna Blog

Meatball Mummies

Wrap meatballs in pizza dough, bake, and serve with a side of marina sauce. 

Posted by Freshly Photographed Blog

Pumpkin Pie Cheesecake Dip

Much easier than making pumpkin pie. 

Yes my friends it is made with International Delight Pumpkin Pie Spice Creamer!

Posted on A Night Owl Blog

Spooky Halloween 7 Layer Dip

You'll be crawling back for more.

Posted by Six Sisters Stuff Blog

Witch's Broomstick Snacks

Your guest are going to need a broom. Cute and easy.

Posted on Mom Foodie Blog

There are so many cute, scary and downright delicious recipes and ideas out there. I hope you enjoyed the few I found.

Have a Happy & Safe Halloween!

Inspired by

CountryLiving

Spinach-Artichoke Dip

Fold chunks of artichoke hearts and tender spinach into a warm, triple-threat combo of sour cream, Parmesan and cheddar.  Your guests will love it.

Kosher salt

2 10 -ounce bags spinach, stems removed

1 tablespoon unsalted butter

2 tablespoons minced onion

1 clove garlic, minced

2 teaspoons all-purpose flour

1 1/4 cups whole milk

1/2 teaspoon fresh lemon juice

1 teaspoon Worcestershire sauce

1 1/4 cups grated parmesan cheese

1/4 cup sour cream, plus more for serving

1/2 cup shredded white sharp cheddar cheese

1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped

Tortilla chips and salsa, for serving

Bring a large pot of salted water to a boil. Stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.

Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, parmesan and sour cream.

Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with tortilla chips, salsa and sour cream.

Photograph by Andrew Mccaul

Recipe  Food Network Magazine

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Carolina Caviar Dip

This recipe comes from my friend Sheri Commons. Sheri is not a cook but this is tops. It's addictive.

2 cans white shoepeg corn

1 can of black eyed peas (rinsed)

tiny chopped up tomatoes

tiny chopped up onions

tiny chopped up green pepper

small bottle of zesty Italian dressing

Cover and refrigerate for a few hours to incorporate all the flavors.

Frito's for scooping.

If I use 2 cans of corn, I'll use 1 can peas. Add enough dressing to make it all wet but not "soup-like". Publix has pre-chopped tomatoes, onions and peppers if you want to cut down on chopping time.

Picture

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Hot Artichoke Dip

This is a Pampered Chef recipe, so easy and so good.

2 jars (6.5 oz each) marinated artichoke hearts, drained and coarsely chopped

1 pkg (10 oz) frozen chopped spinach, thawed and well drained

1/2 cup sour cream

1/2 cup mayonnaise

1 garlic clove, pressed

3 oz fresh Parmesan cheese, grated (about 3/4 cup)

Preheat oven to 375. Coarsely chop artichoke hearts. Place chopped artichokes in a bowl, add spinach, sour cream and mayonnaise. Press garlic over mixture and grate Parmesan cheese. Mix well and spoon into a 8" baker oven dish. Bake 20-25 minutes or until heated through. Serve with baked pita chips or fresh vegetables. Yields 24 servings (approximately 3 cups).

Pampered Chef

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Spinach, Artichoke and Feta Bites

Spinach, marinated artichokes, sun-dried tomatoes and Feta cheese, all of my favorites packed into one bite.

1 box (10 oz) Green Giant™ frozen creamed spinach

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

 or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

1 jar (6 oz) Progresso™ marinated artichokes, drained, chopped and patted dry

2 tablespoons drained chopped oil-packed sun-dried tomatoes

1/4 cup crumbled feta cheese

Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Make spinach as directed on box.

If using dough sheet: Unroll dough on work surface. Press into 12x8-inch rectangle. If using crescent rolls: Unroll dough into 1 large rectangle. Press into 12x8-inch rectangle, firmly pressing perforations and seams to seal. Using pizza cutter, cut dough into 6 rows by 4 rows, to make 24 squares of dough.

Gently press squares into mini muffin cups and three-fourths of the way up sides.

Add 3/4 teaspoon artichokes, 1 heaping teaspoon spinach, a couple of pieces of tomato and a sprinkle of feta cheese to each cup.

Bake 11 to 13 minutes or until dough is deep golden brown. Let stand 1 minute in muffin cups. Remove from muffin cups with fork. Serve warm.

Tips

Not a fan of feta cheese? Use 1/4 cup of shredded mozzarella cheese in its place.

Can't tell if your crescent dough is done? Use a fork to lift up one of the cups while still in the muffin pan.

From Pillsbury

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Slow-Cooker Cheesy Bean Dip

Now this is easy! Cheesy Bean Dip in the slow-cooker. 

1 package (16 ounces) mild Mexican pasteurized prepared cheese product with jalapeño peppers, cut into cubes

1 can (16 ounces) Old El Paso™ refried beans

1 can (4.5 ounces) Old El Paso™ chopped green chiles, undrained

2 pounds tortilla chips, if desired

Mix cheese, beans and chiles in cooker.

Cover and cook on Low heat setting 2 to 3 hours or until cheese is melted. 

Stir until cheese is smooth.

Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. 

Serve with tortilla chips. 

Dip will hold on Low heat setting up to 2 hours; stir occasionally.

A Betty Crocker Recipe

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Classic Hot Wings

Sometimes I just crave a good classic hot wing. And this Ree Drummond recipe won't let you down, she always has an extra punch.

Canola oil, for frying

24 chicken wing parts (12 wings separated into 2 pieces)

One 12-ounce bottle cayenne hot pepper sauce, such as Frank's

1 stick butter

Several dashes Worcestershire sauce

Several dashes hot sauce, such as Tabasco

Blue cheese dip, for serving

Celery sticks, for serving

Preheat the oven to 325 degrees F. Heat 3 inches of canola oil in a heavy pot to 375 degrees F.

Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.

In a saucepan, heat the cayenne sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat.

Place the wings in an ovenproof dish and pour the hot sauce over the top. Toss to coat, and then bake in the oven for 15 minutes.

Serve with blue cheese dip, celery sticks... and your favorite cold, fizzy beverage.

2011 Ree Drummond Recipe

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10-Minute Pumpkin Dip

This after-dinner dessert dip tastes just like pumpkin pie, but even more fun to serve at a party.

One 15-ounce can pure pumpkin puree

2/3 cup packed light brown sugar

3 ounces cream cheese, at room temperature

3/4 teaspoon pumpkin pie spice

1/4 teaspoon kosher salt

3/4 cup heavy cream

Ginger snap cookies, for garnish

Suggested dippers: ginger snaps, cinnamon-sugar pita chips, graham crackers

Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth. Add the heavy cream and continue to beat on medium-high until very thick and fluffy. Transfer to a dip bowl and keep refrigerated until ready to serve. Right before serving, garnish with a border of ginger snaps. Serve with dippers.

Food Network

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