Sticky Fingers

1/3 cup brown sugar

1/3 cup Worcestershire sauce

1/4 cup ketchup

2 Tbsp.  honey

2 Tsp.  hot sauce

2 Tsp. apple cider vinegar

12-16 oz  frozen breaded chicken tenders

Prepare chicken as directed on package in the oven.  In a sauce pan over low heat, combine all ingredients, except chicken.  Warm sauce, stirring occasionally, while you cook the chicken.  Spray pan with cooking spray and place coated chicken back on pan.  Bake in a 350° oven for 5-7 minutes, or until sauce thickens and becomes sticky. 

Contributed by Gaylynn S.

Eggplant Dip

  

1 medium eggplant

1 large onion, diced

2 red bell peppers, seeded

2 garlic cloves, minced

2 Tb. olive oil, optional

1 tsp. Kosher salt, optional

1/2 tsp. freshly ground black pepper, optional

 1 Tbsp. tomato paste

Turn oven on to 400°. Chop eggplant, bell pepper, and onion into cubes approx. 1 inch square and toss with garlic, olive oil salt and pepper if desired.  Roast on baking sheet for 45 minutes until lightly browned and soft, turning once during cooking.  Put all ingredients in food processor, add tomato paste, and pulse until blended.  Can be frozen.

Dill Dip

1 Cup Mayonnaise

1 Cup sour cream

1 tsp. Dill Weed

1 tsp Beau Monde

1 Tablespoon minced onion

1 Tablespoon dried chopped parsley

Make ahead of time to give the onion a chance to soften, otherwise soak the onion in water first.

Contributed by GayLynn S.

Bread Dip

2 cups mayonnaise (can use light)

2 cups sour cream

2 cups shredded Jack cheese

2 cups shredded sharp cheddar cheese

5 oz Parmesan cheese

1 Bunch green onions- chop from the top to the white part

1 lb bacon- fried and cut into small pieces

Mix all together in oven safe bowl, cover, and then heat in the oven.  Then cut up any kind of bread, such as Baguettes and serve the sauce on top.

Contributed by GayLynn S.

Fruit Dip

1   6oz. Can of pink lemonade concentrate

1/2 cup sugar

2 eggs, well-beaten

1   8oz.  package of Cool Whip

Cook lemonade, sugar, and eggs in sauce pan until thick and starts to boil, stirring occasionally.  Cool.   Add Cool Whip.  Serve as a dipping sauce for fresh fruit such as apples, bananas and strawberries.

Contributed by GayLynn S.

Cheesecake Dip with Strawberries

 4 oz cream cheese, softened

¹/₃ cup sour cream

3 Tb confectioners’ sugar

1 Tb milk

¹/₄ tsp almond extract

1 pint fresh strawberries

¹/₄ cup graham cracker crumbs

Mix first 5 ingredients together until smooth.  Dip strawberries in mixture and then into graham cracker crumbs.

Salsa

3 c. canned whole tomatoes

5 green onions or ¼ red onion

Fresh cilantro, one handful

1 green bell pepper, deseeded

½ jalapeño pepper or less, optional

½ garlic clove, optional

Combine ingredients and enjoy with tortilla chips. 

Mozzarella Sticks

If you enjoy the mozzarella sticks at the deli, you will love the homemade version.

2 eggs

1 tablespoon water

1 cup dry breadcrumbs

2-1/2 teaspoons Italian seasoning

1/2 teaspoon garlic powder

1/8 teaspoon pepper

12 sticks string cheese

3 tablespoons all-purpose flour

1 tablespoon butter, melted

1 cup marinara or spaghetti sauce, heated

In a small bowl, beat eggs and water. In a plastic bag, combine breadcrumbs, Italian seasoning, garlic powder and pepper. Coat cheese sticks in flour, then dip in egg mixture and breadcrumb mixture. Repeat egg and bread crumb coatings. Cover and chill for at least 4 hours or overnight.  Place on an ungreased baking sheet; drizzle with butter.

Bake, uncovered, at 400° for 6-8 minutes or until heated through. Allow to stand for 3-5 minutes before serving. Use marinara or spaghetti sauce for dipping. Yield: 4-6 servings.

Note: Regular mozzarella cheese, cut into 4-in. x 1/2-in. sticks, can be substituted for the string cheese.

Contributed by Amber H.

Crab Ball

2-8 oz packages cream cheese, at room temperature

1-2 cups crab meat

2-3 chopped green onions

Salt & Pepper to taste

1 Tb lemon juice

Mix all ingredients thoroughly and shape into balls. Serve with crackers.

Cheese Ball

4-8 oz cream cheese, at room temperature

1-2 lb Velveeta or other American processed cheese

Dash of garlic salt

Dash of liquid smoke

Walnuts, crushed

Mix first four ingredients thoroughly.  Form into a baseball size ball, roll in crushed walnuts.  Serve with crackers.  Makes approximately 12 baseball size cheese balls, great for gift-giving and parties.

Calzone Pinwheels

1/2 cup ricotta cheese

1 teaspoon Italian seasoning

1/4 teaspoon salt

1/2 cup shredded mozzarella cheese

1/2 cup diced pepperoni

1/4 cup grated Parmesan cheese

1/4 cup chopped fresh mushrooms

1/4 cup finely chopped green pepper

2 tablespoons finely chopped onion

1 package (8 ounces) refrigerated crescent rolls

1 jar (14 ounces) pizza sauce, warmed

In a small bowl, combine the ricotta, Italian seasoning and salt. Stir in the mozzarella, pepperoni, Parmesan, mushrooms, green pepper and onion. Separate crescent dough into four rectangles; seal perforations.
Spread cheese mixture over each rectangle to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut each into four slices.

Place cut side down on greased baking sheets. Bake at 375° for 10-15 minutes or until golden brown. Serve warm with pizza sauce. Refrigerate leftovers. Yield: 16 appetizers

Contributed by Amber H.

Cheesy Bacon Dip

12 oz. cream cheese

5 oz. shredded Swiss cheese

3 oz. shredded cheddar

1/2 cup milk

1/3 cup chopped onion (med)

3 oz. jar bacon bits

Mix everything but bacon bits. Sprinkle bacon bits on top before heating in a 9x9 baking pan at 325 degrees for 25 minutes.

Serve with crackers or tortilla chips.

Contributed by Eric C.

Spring Rolls

 ¼ cup soy sauce

4 tsp. corn starch

1 Tbsp. oil

6 cups chopped cabbage or cole slaw (12 oz)

2/3 cup green onions

½ pound chicken or beef

3 cloves garlic

¼ tsp. crushed red peppers

Egg roll wrappers

Blend soy sauce and corn starch and set aside.  Stir fry oil, cabbage, and onions for 2 minutes and remove.  Cook meat, garlic, and pepper.  Add soy sauce mixture – stir fast.  Add cabbage mixture.  Roll in egg roll wrappers and fry.

Sweet and Sour Sauce:

6 Tbsp. sugar

2 Tbsp. soy sauce

3 Tbsp. vinegar

½ cup pineapple juice

3 Tbsp. catsup

½ cup water

2 Tbsp. cornstarch

Heat first 5 ingredients to a boil.  Mix cornstarch and water together.  Pour into sauce to thicken. Heat to boiling again.

Contributed by GayLynn S.

Spice Honey Dip

½ c. honey

2 Tb. Dijon mustard

1 ½ tsp. cinnamon

1/8 tsp. curry powder

1/3 cup sour cream

1 tsp. lemon juice

1/8 tsp. nutmeg

Combine all ingredients in medium bowl.  Mix well; chill. Tastes great with chicken.  Makes about 1 cup.

Cranberry Dip

12 oz. bag fresh cranberries

1 ½ c. sugar

4 Tb. vinegar

4 ½ tsp. cinnamon

½ tsp. cloves

½ tsp. allspice

Cook over medium heat for 7 minutes, stirring constantly.  Pour over 8 oz. package of cream cheese.  Serve with club crackers.

Marshmallow Fruit Dip

2-8 oz packages cream cheese, softened

1-16 oz jar marshmallow cream

2 Tb frozen orange juice concentrate

1 tsp minced fresh ginger, optional

Whip softened cream cheese with marshmallow cream and orange juice concentrate.  Add fresh ginger, if desired.  Use as dip for fresh fruit.

Cottage Cheese Ranch Dip

1 pint cottage cheese

1 package ranch dressing mix

Stir ranch dressing mix into cottage cheese to taste.  Serve with vegetables.

Peanut Butter Yogurt Dip

 1 cup vanilla yogurt

1 tsp vanilla

³/₄ cup peanut butter

Mix all ingredients well.  Serve with slices of fruit or vegetables.  Can also be used on sandwiches.

Avocado Corn Salsa

1 can nibblet corn

4 ½ oz. can black olives

Dash or red pepper flakes

Bunch of green onions chopped

5 cloves of garlic- minced

1/3 cup olive oil

¼ cup lemon juice (or use whole lemon)

1/8 cup lime juice (or use ½ lime)

1 tsp oregano

3 Tbs. cider vinegar

½ tsp salt and pepper

1 avocado

Stir all ingredients except avocado, refrigerate overnight or at least

6 hours.  Add chopped avocado before serving.  Serve with chips.

Contributed by GayLynn S.

Salsa Sorta

1 can black eyed peas, drained

1 can corn, drained

1 tomatoes, diced

1 avocado, diced

green onions to taste, chopped

cilantro to taste, chopped

1 package Italian dressing mix

¼  cup olive oil

¹/₈ cup vinegar

Combine first six ingredients.  Mix Italian dressing mix with olive oil and vinegar.  Pour over vegetables.  You can add more or less oil and vinegar depending on amount of vegetables used.

Contributed by Suzanne G.