Pizza Dip

1 8 ounce package of cream cheese, softened
1/2 cup sour cream
1/4 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
1/2 cup pizza sauce
1/4 cup pepperoni, chopped
1/4 cup onions, chopped
1/4 cup green peppers, chopped
1 cup mozzarella cheese, shredded

Preheat oven to 350F. Mix together the cream cheese, sour cream, oregano, and garlic powder. Spread the mixture into a 9 inch pie plate. Pour the pizza sauce on top of the cheese mixture. Top with the pepperoni, onions and green peppers. Bake for 10 minutes, remove and sprinkle with the mozzarella cheese and cook for an additional 5 minutes, or until cheese is melted. Serve with warm pita wedges or chunks of crusty french bread.

Toasted Crab Appetizers:

* l stick butter or margarine
* 1/2 t garlic powder
* 1 5-6 oz. jar Old English Cheese Spread
* 6-8 oz crabmeat
* 1 tablespoon mayonnaise
* 6 English muffins

Soften the butter to room temperature while preheating the oven to 350 degrees. Mix the cheese spread into the butter and stir in the mayonnaise. Add garlic powder and stir until all is completely blended - no lumps. Gently stir in crabmeat. Slice the muffins in half and divide the crab mixture on the 12 halves. Cut each half into quarters and place them on a baking sheet. Bake in the oven until the cheese is bubbly and the edges are brown. Serve at once. The spread can be made in advance and refrigerated for a couple of days. These may also be frozen before cooking for later use. Make the muffins up and cut into quarters. Freeze them on cookie sheets, and then place them in the freezer in zip-loc bags for storage. They will keep a month or two without losing much flavor.

All those sound great!

ROQUEFORT GRAPES (makes 50)
1 lb large, seedless red grapes
10 oz pecans
4 TBL crumbled Roquefort cheese
8 oz pkg cream cheese, softened
2 TBL heavy cream
Wash the grapes & pat dry. Crush the pecans on a platter or sheet of waxed paper. Combine the Roquefort, cream cheese & cream in a bowl & mix well. Roll the grapes in the cheese mixture & then in the pecans, coating well. Chill, covered, until serving time.~~ First Impressions

WEST INDIES SALAD (serves 4)
1 medium onion, finely chopped
1 lb fresh lump crabmeat (I used frozen, drained)
Salt & pepper to taste
4 oz vegetable oil
3 oz cider vinegar
4 oz ice water
Spread 1/2 the onion over the bottom of a large bowl. Cover with separated crab lumps & then remaining onion. Season with salt & pepper. Pour oil, vinegar & ice water over all. Cover & marinate in the refrigerator for 2-12 hours. Toss lightly before serving. Serve on ripe tomato slices or with crackers as an appetizer~~

Stuffed Mushrooms (can be prepared early in the day)

20 large white mushrooms
1/3 Cup butter (maybe a bit more)
4 or 5 green onions,chopped fine
2- 2 1/2 cups grated cheddar
1/3 Cup bread crumbs
salt

Clean mushrooms and carefully remove stems. Chop stems finely (I use the food processor). Melt butter in a saute pan. Saute mushroom stems and onions over medium heat until soft but not browned and the stems have up their juices. Mixture should be quite moist. Add the bread crumbs, only enough to absorb the liquid. Add the grated cheese and stir
just until it has melted. Don't worry if the oil separates from the .~
Stuff the mixture into the caps and sprinkle with a bit of salt (or you can salt after they come out of the oven...which is what I usually do). Bake at 375 for 12-15 minutes or until the caps are nice and soft.~

Sharon's Spanikopita (this can be made ahead and frozen)

16 Oz Phyllo Dough Thawed in the fridge For 24 Hours
10 Oz Frozen Spinach Thawed and strained of all liquid
3/4 pound Feta Cheese
1/2 Lb Cottage Cheese Pressed and drained of all liquid About 1 Cup1/4
1 lb Cream Cheese, Softened
3 Eggs
1/4 Cup Fresh Dill, Chopped Fine
Salt
Pepper
Nutmeg
3/4 Cup Butter Melted

In large bowl combine all ingredients except phylo and butter.~Working with one sheet of phylo at a time, brush with melted~butter and cut in 5 strips lengthwise. Place 1 spoonful of~mixture at the bottom of each strip about 1 inch from the bottom, fold the bottom piece up over the filling and then fold up into triangles. Fold like you fold a flag, to the left, up , to the right,up etc.

These can be made ahead and frozen for up to three months.~
When ready to cook: Place on a baking sheet and bake at 350 for 20 minutes or until golden.Serve warm

Palmiers With Honey Mustard And Prosciutto (Diane)

1 sheet frozen puff pastry, thawed and rolled to 18" x 11"
3 TBSP honey mustard
4 Ounces prosciutto -- thinly sliced
1 cup Parmesan cheese -- freshly grated
1 egg
2 tsp water

Place the puff pastry on a work surface and spread the mustard over the top. Arrange the prosciutto evenly over the mustard to cover all the pastry, and then sprinkle with the Parmesan. Lightly press the cheese into the prosciutto with a rolling pin. Starting at one long edge, roll up the puff pastry like a jelly roll just to the middle of the dough; then roll up the other side in the same fashion, making two rolls that meet in the center. Using a serrated knife, cut
the rolls crosswise into 1/2" slices. Place the slices on cookie sheets lined with parchment paper and press lightly with your hands to flatten.

Refrigerate for 15 minutes.

Preheat oven to 400 degrees.

Beat the egg and water together in a small bowl. Brush the top of each palmier with the egg wash. Bake until puffed and lightly golden, about 10 minutes. Serve warm or at room temperature.
Servings: 20

Some of my favorite appetizers are from friends here - if they don't post the recipes, I'll come back and post some! (Tuna Pate, Tuscan Bean Dip, Savory Spinach Balls, Spinach Cups, Roquefort Popovers, Surprise Cheese Balls, Marinated Mozzarella) All are great!

BLUE CHEESE WALNUT BITES
(BHG 2000)

1-1/2 cups all purpose flour
2-3 teaspoons cracked black pepper
8 ounces blue cheese
1/4 cup butter
1 cup chopped walnuts
2 egg yolks, slighty beaten

In a medium mixing bowl combine flour and pepper. Using a pastry blender cut in cheese and butter until mixture resembles coarse crumbs. Add walnuts and egg yolks. Stir until combined. Form the mixture into a ball; knead until combined.

Divide dough in half. shape each half into a log about 9 inches long. Wrap logs in plastic wrap, chill at least 2 hours. Preheat oven to 425*

Cut each log into 1/4 inch thick slices. Place 1 inch apart on ungreased baking sheet. Bake for 8-10 minutes or until bottoms and edges are golden brown. Transfer to a wire rack. Serve warm or at room temp. Store tightly covered.

Wow! There are some great looking recipes posted. I'm especially looking forward to trying the roquefort grapes. They are quite different from anything I've ever served. Thanks everyone!

Here is the {{gwi:2045162}} recipe Woodie mentioned:

9 slices dense white bread
10 oz. pkg. frozen chopped spinach; thawed
1 tablespoon butter
1/2 cup finely chopped onion
6 oz. cream cheese; softened
2 oz. jar pimiento; drained and minced
1 small clove garlic; minced
salt and pepper to taste

Spray 36 count mini muffin pans with cooking spray. Trim crust from bread, cut into four squares, and flatten each with rolling pin. Press bread into muffin tins. Bake at 350 for 5 to 7 minutes until lightly browned.

Drain spinach and press between paper towels removing moisture. Over medium heat melt butter and add onion; sauté until tender. Stir in spinach and cook 2 to 3 minutes. Add cream cheese, pimiento, garlic, salt and pepper. Stir and heat thoroughly. Spoon 1 teaspoon into each bread cup and bake at 350° for 5 minutes until hot. Serve immediately.

Marilyn

Ginger's Roquefort Grapes are super-a friend who does some catering asked me for the recipe and she loves to use that recipe.

And, Roselin, do I have to post your recipe for Marinated Mozzarella for you :-) or will you do it? Those little guys on a toothpick are addictive, as I and our DS and DDIL will attest to!

I have it here on the computer, Woodie-glad you like it and so do we!
Marinated Mozzarella -- Roselin
1 lb fresh domestic mozzarella
1/2 c olive oil (I use the lite)
2 large cloves garlic, pressed
10 coarse grinds black pepper
2/3 tsp red pepper flakes
1/2 tsp oregano
1/4 tsp salt- less if using
4 anchovy fillets, rinsed and minced
Drain cheese of all brine. Cut in cubes. Whisk together all remaining ingredients. Toss with cheese.
Yield: about 4 cups
RL`

Ah, you knuckled under to that veiled threat by Woodie. . . She's evil. LOL

I'm easily intimidated by her!

Roselin, I have anchovy paste, can that be substituted for the minced anchovies?

Those Spinach cups look good, too, Marilyn!
And those grapes intrigue me too!

Giving a bridal shower in a couple of weeks, may try these!
Thanks!

Linda

This one is excellent!

SHRIMP SALSA

4 lbs. cooked, peeled shrimp
8 Roma tomatoes, chopped
1 cup diced red onion
1 1/3 cup fresh cilantro
1 1/4 cup serrano chili peppers, seeded & minced
4 TBS fresh parsley
juice of 4 limes
1 cup extra virgin olive oil
kosher salt and freshly ground pepper

Cut each shrimp into 3 or 4 pieces and place in large bowl. Add the tomatoes, onion, cilantro, serrano peppers and parsley. Mix to combine. Add the lime juice and oil and toss to mix thoroughly. Season to taste with salt and pepper. Chill until serving time and serve with tortilla chips.

Note: If possible, let sit in the refrigerator for several hours for the flavors to mix before serving.

Here's a couple:

Diane's Home Cookin Chapter: Appetizers--hot

Phil's Roasted Garlic With Brie
===============================
Phil's recipe
. 2 whole heads of garlic-cut off straight across top-drizzle with olive
oil & roast until cloves are soft- remove from oven & squeeze cloves
out into ovem proof dish-add cut up brie-bake 350° until cheese melted.
Serve with Wheat crackers or toasted rounds of baqette-scooping each
clove & cheese out with crackers.

Savory Chicken Bites
====================
8 ounces of cream cheese (softened)
1/2 teaspoon of lemon juice
1/2 teaspoon of dried basil
1/4 teaspoon of onion salt
1/8 teaspoon of dried thyme
2 ounces of pimiento, drained and chopped (can leave out)

Combine all ingredients and mix well
. Add 1 Cup of cooked chicken, chopped fine 1/3 Cup of celery, chopped
fine

Stir celery and cooked chicken into the cream cheese mixture, mixing
well

2 Cans of crescent rolls (8 ounce cans) . Separate crescent rolls into
8 rectangles. Spread mixture evenly over the rectangles. Starting at
long sides, roll up each one jellyroll fashion and pinch seams to seal.
Slice into one inch pieces. Place seam down on an ungreased baking
sheet. Bake at 375 degrees (preheat oven) for 12 to 15 minutes.

Diane's Home Cookin Chapter: Appetizers-cold

Tomato Basil Elephant Ears Copyright, 2005, Ina Garten, All Rights Reserved
===========================================================================
1-1/4 cups sun-dried tomatoes, chopped
3 tablespoons chopped garlic (9 clove)
5 cups basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3/4 cup good olive oil
1 cup freshly grated Parmesan
1 sheet puff pastry, defrosted (recommended: Pepperidge Farm)
1 egg mixed with 1 tablespoon water, for egg wash
. Preheat the oven to 400 degrees F.

To make the paste, place the sun-dried tomatoes and garlic in the bowl
of a food processor fitted with the steel blade. Process for 30
seconds. Add the basil, salt, and pepper. With the processor running,
slowly pour the olive oil into the bowl through the feed tube and
process until pureed. Add the Parmesan and puree for 15 seconds. Set
aside.

Unfold 1 sheet of puff pastry and place it on a lightly floured board.
With a rolling pin, lightly roll the dough until it's a 13-inch square.
Using a knife, spread the paste over the top of the puff pastry. Fold
the sides of the square toward the center so they go halfway to the
middle. Fold them again so the 2 folds meet exactly at the middle of
the dough. Then fold one half over the other half as though closing a
book. You will have 6 layers. Slice the dough into 3/8-inch slices and
place the slices, cut side up, on baking sheets lined with parchment
paper. Brush each piece with egg wash and place in the oven. Bake for 6
minutes. Turn each pastry slice over and continue baking an additional
5 minutes.

Zucchini Appetizers
6 cups thinly sliced unpeeled zucchini (8 small)
2 cups Original Bisquick® mix
1 cup finely chopped onion
1 cup grated Parmesan cheese
4 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon seasoned salt
1 teaspoon dried marjoram or oregano leaves
1/4 teaspoon pepper
2 garlic cloves, finely chopped
1 cup vegetable oil
8 eggs, slightly beaten

1. Heat oven to 350ºF. Grease bottom and sides of rectangular pan, 13x9x2 inches.
   2. Stir together all ingredients. Spread in pan.
   3. Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.

makes 8 dz.

BLT BITES -------- ------------ -------------------------------- 16 Cherry tomatoes
1 pound Bacon; cooked -- crumbled
1/2 cup Mayonnaise -- or Salad dressing
1/3 cup Chopped green onions
3 tablespoons Grated parmesan cheese
2 tablespoons Snipped parsley
(Recipe by: Taste of Home magazine, 93/08-09)
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain. In a small bowl, combine all remain ingredients; mix well. Spoon into tomatoes. Refrigerate for several hours.
=====================================

Miniature Puff Appetizers And Fillings

1 C Water
1/2 C Butter/margarine
1 C Flour
4 Eggs

Preheat oven to 375 degrees. Heat water and butter/margarine to a rolling boil in saucepan. Stir in the flour all at once and beat over low heat until the mixture leaves the side of the pan and forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Beat mixture until smooth and velvety. Using a spoon or pressing with a pastry bag, drop balls the size of a thimble on an ungreased baking sheet. Bake about 25-30 minutes, or until puffs are golden brown and dry.NOTE: Puffs may be made in the morning and covered loosely with paper towel so they soften a little. Slice in half and fill with one of the fillings. Mix together all ingredients for any one of the fillings.

CORN BEEF FILLING
1 Cn (12-oz) corned beef ,
2 Tb Dried french onion soup mix -
1 1/4 cup sour cream
DEVILED HAM FILLING:
1 Cn (2 1/2-oz) deviled ham
1 Pk (3-oz) soften cream cheese
1 Tb Chili sauce
1/2 Ts Prepared mustard
SPINACH FILLING:
1 Box (10 1/2-oz) frozen spinach-chopped thawed and drained -well
1 1/2 C Sour cream
1/2 C Salad dressing
1 Pk Vegetable dry soup mix
1 C Chopped water chestnuts/ -almonds

Mix together all ingredients for any one of the fillings.

Or use your favorite chicken , lobster or shrimp salad for filling.

Diane

This is an easy make-ahead one for caaual get-togethers.

Stuffed Celery

8 oz. cream cheese, room temp.
1/4 C. sour cream
1/4 C. soft butter

1 Tbsp. minced capers
1/2 tsp. anchovy paste
1/2 tsp. minced onion
1/2 tsp. dry mustard
1/2 tsp. paprika

32 - 6" celery stalks (pieces)

Combine cream cheese, sour cream,
and butter until smooth. Mix in
remaining 5 ingredients.
Fill celery stalks. Chill 2 hrs.
or overnight.

Here's one that my husband had when he worked at Princeton.
Not expensive and easy to fix.
Crazy name: "Horses Ovaries" but tastes great.
1 sleve of saltine crackers, cut up bits of onion, ketchup and peanut butter.
He used Premium Saltines. Lay on a cutting board the
saltines, but a dollop of peanut butter on each, then a
dollop of ketchup and top with a small piece of onion.
That's all there is to it. Try it you'll be very much
surprised

you've been given some great ideas here--and we have made ginger's west indies salad and roselin's marinated mozarella (usually using a bit of anchovie paste from a tube) many times--good stuff! and i used craftyrn's/diane's palmier before, subbing in some very thinly sliced sage with the proscuitto--excellent!

i don't know if you were looking for hot or cold things but there are lots of other things, some of which i've gotten from other folks here...

PESTO CHEESECAKE -- woodie
CRUST
1 cup breadcrumbs
1/2 cup grated parmesean cheese
1/2 cup melted butter
Mix all together and press into 9" springform pan. Bake 10 minutes.
FILLING
4 (8 oz packages) cream cheese
4 eggs
1/2 cup heavy cream
2 cups pesto (from the refrigerator section of your grocer)
Beat with electric mixer. Pour into prepared pan. Bake at 350* for 1 hour. Chill several hours or overnight. Remove from pan and decorate with a little chopped tomato or chopped sundried tomatoes. Slice into very thin slices and serve on small individual plates - or
Cut into thirds and place 1/3 on serving plate and use to spread on crackers or baguettes. Be sure to decorate with a little chopped "red" tomato accent and maybe some green basil too. Looks beautiful! (If you cut into thirds, you can serve 1/3 and freeze the remaining for another time.)

Surprise Cheese Balls -- Weed
2 cups grated sharp cheddar
1 stick butter, softened
1 cup flour
1/2 tsp. cayenne pepper
1/2 tsp. dry mustard
1 small jar pimento stuffed olives.
Sift dry ingredients together. Add softened butter and cheese. (use hands to mix)
Take about 1 tsp of dough and flatten. Put an olive in the middle and wrap dough around it, then roll to make a ball.
Put tray of olives in freezer until firm.
Bake 15 minutes in 400 degree oven.
Sprinkle with paprika while still warm.
NOTE: these are good with black olives or pecans, too.

Italian Bread Spread Eileen launonen
1/2 lb Parmesan (I use Locatelli)
1/2 lb Asiago
2 tablespoons chopped green onion onion
2 cloves garlic
2 teaspoon dried oregano
1 teaspoon black pepper
1 teaspoon red pepper flakes
1 1/2 cups Extra Virgin Olive Oil
Chop cheese to rough cubes and place in food processor pulsate to a small pea like texture. Add remaining ingredient EXCEPT Olive Oil! Pulsate to combine now add Olive Oil and blend for maybe 30 seconds. Place in a airtight serving bowl and leave out at room temperature for 4 hours before serving.
I serve with homemade crostini bread. This is addictive!!!!!!

Savory Cheddar and Jalapeño Jelly Cookies from Rick Rodgers
Makes about 4 1/2 dozen
8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup all-purpose flour
1/3 cup jalapeno jelly, or sub apple butter or chutney
Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes.
Position two racks in the center and top third of the oven and preheat to 400°. Line two baking sheets with parchment or use nonstick sheets.
Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations.
Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely.
Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.
Annie