"Slow-cooked marinated mushrooms are a delicious, easy appetizer, and always a favorite!

1. In a medium saucepan over low heat, mix soy sauce, water and butter. Stir until the butter has melted, then gradually mix in the sugar until it is completely dissolved.
2. Place mushrooms in a slow cooker set to low, and cover with the soy sauce mixture. Cook 8 to 10 hours, stirring approximately every hour. Chill in the refrigerator until serving.

Easy and delicious fruit dip. Always a hit, and the kids LOVE IT. Slice up a selection of fruit and snacks to serve with the dip. My family likes apples, strawberries, cantaloupe, grapes, pretzels, raisin bread, or muffins.

1. Place cream cheese and marshmallow cream in a microwave-safe bowl. Place in microwave and cook on medium-high for 20 seconds increments, until softened.
2. Stir cherry juice into the cream cheese and marshmallow creme mixture. Cover and refrigerate until chilled.

A quick and easy recipe for making focaccia bread. Begin with a loaf of thawed frozen bread dough. Knead in seasoning and brush with olive oil. Top with seasoned tomato paste and Parmesan cheese.

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
2. In a bowl, blend the tomato paste, honey, and basil.
3. Knead the Italian seasoning into the frozen bread dough, and roll into a 12-inch circle on the prepared baking sheet. With a fork, poke holes in the surface of the dough. Drizzle with olive oil. Brush with the tomato paste mixture. Sprinkle with Parmesan cheese.
4. Bake 30 minutes in the preheated oven, until the bread is lightly browned.

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"This is very easy to make. I never have any left over. The family asks for it all the time."

In a medium size mixing bowl, combine cream cheese, onion, Worcestershire sauce, horseradish, crab meat and hot sauce. Mix well. Spread the mixture into an 8 inch glass pie pan. Cover the cream cheese mixture with cocktail sauce. Refrigerate until you are ready to serve.

A great tasting, very easy and quick creamy dip. It'll taste like you actually spent time making it!

1. In a medium bowl, mix the crabmeat, cream cheese, horseradish and Worcestershire sauce.
2. Microwave on high 2 to 3 minutes, until warm and bubbly. Stir well and serve.

This is a wonderful appetizer, popular and in demand at any type of party. You can substitute the cocktail rye bread for sliced baguettes. I can't have a party without my guests expecting this recipe!"

1. Preheat the broiler.
2. In a medium bowl, mix Colby cheese, mayonnaise, green onions and black olives.
3. Spread cocktail rye bread slices with butter. Top with equal amounts of the Colby cheese mixture.
4. Arrange cocktail rye slices in a single layer on a large baking sheet. Broil in the preheated oven 5 to 10 minutes, or until cheese is melted and lightly browned.

A delicious and easy way to enjoy a cheese ball. Serve with crackers and enjoy! You can cut this recipe in half to make a smaller version. You could substitute Colby, mozzarella, or Monterey Jack cheese for the Cheddar the recipe calls for."

In a medium size bowl, mash cream cheese. Mix dressing mix and Cheddar cheese into the cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve. Yum!

A quick and easy version of this spicy Texas favorite. Be sure to have something to drink close by

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a bowl, mix the cream cheese, bacon bits, chives, and hot sauce. In a separate bowl, mix the uncooked sausage and Cheddar cheese. On a flat surface, mix the seasoned coating mix, cumin, and chili powder.
3. Cut a slit lengthwise into each jalapeno pepper, and remove the seeds. Stuff the peppers with the cream cheese mixture. Press the sausage mixture around the stuffed jalapenos, and roll in the seasoned coating mix to coat.
4. Arrange the coated jalapenos on a baking sheet in a single layer. Bake 25 minutes in the preheated oven, until the sausage is evenly brown.

Straight out of Wisconsin, fried cheese curds are a favorite at carnivals and fairs. They look like little balls of popcorn and taste like cheese! Use up to 2 pounds of cheese curds with this recipe.

1. In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter. Coat the cheese curds with the batter.
2. Heat the oil in a large, heavy skillet over medium heat. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels.

1. Cut chilled cheese in 6 equal wedges. In a shallow bowl, beat egg. On a sheet of wax paper, mix bread crumbs and sesame seeds.
2. Dip each cheese wedge in egg and turn to coat. Roll cheese in crumb mixture to coat. (If preparing ahead, cover and refrigerate now until ready to cook.)
3. In a heavy saucepan, heat about 2 inches of oil to 375 degrees F (190 degrees C) or until a 1-inch bread cube turns golden brown on all sides. Fry cheese until golden. Drain on paper towels.
4. Melt raspberry preserves for dipping sauce.

Warm melted brie oozes out of a crispy breadcrumb coating when you bite into these pieces of heaven. Serve with cranberry sauce and a small side salad and you have the perfect dinner appetizer or snack

1. In a small bowl, whisk the egg with some salt and pepper using a fork. Place the bread crumbs in a separate bowl. Dip the cubes of Brie into the egg, then roll in breadcrumbs until evenly coated and well covered. Place the cheese cubes on a tray, and refrigerate for about 20 minutes, to firm up.
2. Heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). Fry the cheese cubes for 3 to 5 minutes, until deep golden brown. Remove with a slotted spoon, and drain on paper towels. Serve warm with cranberry sauce for dipping. You can also make these before your guests arrive, and keep them in a warm oven.

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"This recipe is easy and delicious. The smaller the eggs the better for good absorption of pickling juice.

1. Place eggs in a large stock pot and cover with cold water. You may need to cook the eggs in 2 batches if you do not have a pot large enough. Bring to a boil and immediately remove from heat. Cover, and let stand in hot water for 10 to 12 minutes. Cool under cold running water, and peel. Pierce each egg with a knife or fork to assist in the absorption of liquid.
2. Transfer eggs to a large glass jar or other deep, sealable glass container. Place beer, vinegar, pickling spice, and parsley flakes together in a bowl. Pour over eggs until fully submerged. (Be sure to select a container in which the eggs are completely covered, or add additional pickling liquid, if necessary.) Cover and refrigerate for at least 3 days before using. Can be sealed and stored in the refrigerator for up to 2 weeks in pickling liquid.

My husband invented this recipe and it has become a real party pleaser. It's excellent with all types of Mexican food or just plain chips

1. Place the sliced avocados into a food processor. Set the processor on medium and slowly add salsa until the texture is lumpy. Add the garlic powder and hot sauce. Continue to process until smooth but not too runny. Salt to taste.

A hefty Mexican-inspired dip like this will never last long at a party! Serve it with tortilla chips and stand back -- your guests are going to love it

In a medium serving dish, mix the cream cheese, sour cream and green onions. Top with salsa, and layer with tomatoes, black olives and Cheddar cheese.

This is a very tasty, but unique, meatball recipe perfect for holiday parties. For some reason, men love these! I have found that purchasing pre-made meatballs cuts the prep time significantly and tastes good, too."

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
3. Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
4. Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
5. Place meatballs in a chafing dish and cover with the sauce to serve.

1. Start by cutting a paper grocery sack in half. This will serve as a makeshift serving bowl and it will absorb excess oil.
2. In a 2 quart pot, combine the oil, margarine and popcorn. Set over high heat, and constantly shake the pan back and forth. After the first kernel of corn pops, place the lid on the pot, and continue shaking. When the popcorn starts to lift the lid up off the pan, remove it from the heat, and hold it over the paper bag until it stops popping.
3. Pour into the paper sack and season with half of the seasoned salt. Shake the paper sack to distribute the salt. Taste before adding more so you don't make it too salty. You can always add more salt.

This is one of my dad's favorite recipes that he's handed down to my sisters and myself. It's a little different from traditional guacamole dip cause of the cottage cheese, but very delicious! Serve with chips or vegetables.

Scoop flesh out of the avocado and place it in a medium size mixing bowl. Mash the avocado well. Add lemon juice to the avocado and mix well. Place tomatoes, jalapeno pepper, onion, cottage cheese, garlic powder, salt and pepper into the mixing bowl; stir until the ingredient are combined. Chill for at least one hour before serving.

If you like spicy, you will love these. Definitely a crowd pleaser. Football season wouldn't be the same without them.

1. Place the jerk seasoning, oil, garlic, ginger, green onions, and jalapeno slices in a blender, and blend until thick and smooth. Dunk wings in the mixture, and arrange in single layer on baking sheets. Spread remaining mixture evenly over wings. Cover with aluminum foil, and refrigerate 8 hours, or overnight.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Bake wings 2 hours in the preheated oven.

traight out of Wisconsin, fried cheese curds are a favorite at carnivals and fairs. They look like little balls of popcorn and taste like cheese! Use up to 2 pounds of cheese curds with this recipe.

1. In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter. Coat the cheese curds with the batter.
2. Heat the oil in a large, heavy skillet over medium heat. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels.

Wedges of camembert cheese are breaded, deep fried and dipped in a sweet raspberry sauce. Delicious

1. Cut chilled cheese in 6 equal wedges. In a shallow bowl, beat egg. On a sheet of wax paper, mix bread crumbs and sesame seeds.
2. Dip each cheese wedge in egg and turn to coat. Roll cheese in crumb mixture to coat. (If preparing ahead, cover and refrigerate now until ready to cook.)
3. In a heavy saucepan, heat about 2 inches of oil to 375 degrees F (190 degrees C) or until a 1-inch bread cube turns golden brown on all sides. Fry cheese until golden. Drain on paper towels.
4. Melt raspberry preserves for dipping sauce.

Warm melted brie oozes out of a crispy breadcrumb coating when you bite into these pieces of heaven. Serve with cranberry sauce and a small side salad and you have the perfect dinner appetizer or snack

1. In a small bowl, whisk the egg with some salt and pepper using a fork. Place the bread crumbs in a separate bowl. Dip the cubes of Brie into the egg, then roll in breadcrumbs until evenly coated and well covered. Place the cheese cubes on a tray, and refrigerate for about 20 minutes, to firm up.
2. Heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). Fry the cheese cubes for 3 to 5 minutes, until deep golden brown. Remove with a slotted spoon, and drain on paper towels. Serve warm with cranberry sauce for dipping. You can also make these before your guests arrive, and keep them in a warm oven.

This recipe is easy and delicious. The smaller the eggs the better for good absorption of pickling juice.

# Place eggs in a large stock pot and cover with cold water. You may need to cook the eggs in 2 batches if you do not have a pot large enough. Bring to a boil and immediately remove from heat. Cover, and let stand in hot water for 10 to 12 minutes. Cool under cold running water, and peel. Pierce each egg with a knife or fork to assist in the absorption of liquid.
# Transfer eggs to a large glass jar or other deep, sealable glass container. Place beer, vinegar, pickling spice, and parsley flakes together in a bowl. Pour over eggs until fully submerged. (Be sure to select a container in which the eggs are completely covered, or add additional pickling liquid, if necessary.) Cover and refrigerate for at least 3 days before using. Can be sealed and stored in the refrigerator for up to 2 weeks in pickling liquid

Place the sliced avocados into a food processor. Set the processor on medium and slowly add salsa until the texture is lumpy. Add the garlic powder and hot sauce. Continue to process until smooth but not too runny. Salt to taste.

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
3. Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
4. Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
5. Place meatballs in a chafing dish and cover with the sauce to serve.

You will never go back microwave popcorn after trying this range-top recipe. It is made with oil, margarine, and seasoned salt.

1. Start by cutting a paper grocery sack in half. This will serve as a makeshift serving bowl and it will absorb excess oil.
2. In a 2 quart pot, combine the oil, margarine and popcorn. Set over high heat, and constantly shake the pan back and forth. After the first kernel of corn pops, place the lid on the pot, and continue shaking. When the popcorn starts to lift the lid up off the pan, remove it from the heat, and hold it over the paper bag until it stops popping.
3. Pour into the paper sack and season with half of the seasoned salt. Shake the paper sack to distribute the salt. Taste before adding more so you don't make it too salty. You can always add more salt.

This is one of my dad's favorite recipes that he's handed down to my sisters and myself. It's a little different from traditional guacamole dip cause of the cottage cheese, but very delicious! Serve with chips or vegetables.

Scoop flesh out of the avocado and place it in a medium size mixing bowl. Mash the avocado well. Add lemon juice to the avocado and mix well. Place tomatoes, jalapeno pepper, onion, cottage cheese, garlic powder, salt and pepper into the mixing bowl; stir until the ingredient are combined. Chill for at least one hour before serving.

If you like spicy, you will love these. Definitely a crowd pleaser. Football season wouldn't be the same without them

1. Place the jerk seasoning, oil, garlic, ginger, green onions, and jalapeno slices in a blender, and blend until thick and smooth. Dunk wings in the mixture, and arrange in single layer on baking sheets. Spread remaining mixture evenly over wings. Cover with aluminum foil, and refrigerate 8 hours, or overnight.
2. Preheat oven to 300 degrees F (150 degrees C).
3. Bake wings 2 hours in the preheated oven.

"I made this up the other day to use up left over BBQ chicken and wanted to create a Southwestern flavor. We like things spicy but the measurements can be easily adjusted to suit your taste

1. In a large bowl, toss together the chicken, corn, green pepper, green onions, and Cheddar cheese. In a separate bowl, stir together the cream cheese, barbeque sauce, cayenne pepper, paprika, salt and pepper. Blend the cream cheese mixture into the chicken mixture until everything is evenly coated.
2. Preheat the oven to 400 degrees F (200 degrees C).
3. Lay out the wonton wrappers on a clean surface, and place a spoonful of the chicken and cheese filling on each one. Fold into triangles or rolls, sealing with a bit of water if necessary. Place onto baking sheets, and brush with lightly with vegetable oil or spray with cooking spray.
4. Bake for about 10 minutes in the preheated oven, turning once, until golden brown.

This French goat cheese and garlic sauce is perfect over boiled or baked potatoes or as a dip for vegetables.

In a bowl, stir together garlic, goat cheese, celery, balsamic vinegar, and olive oil. Season to taste with salt and pepper. Blend well until the sauce is smooth. Cover, and refrigerate. Serve chilled.

This is a fusion Peach salsa that combines hot and sweet with Asian spices. Great as a dip with tortilla chips or served as a garnish to meat dishes.

In a medium bowl, combine peaches, green onion, cilantro, and lime juice. Mix in five-spice powder, garlic chile paste, and white pepper. Cover, and refrigerate until ready to serve.

A sweet summer slaw filled with fresh vegetables. It tastes better the second day after the vegetables have soaked in the marinade

In a large salad bowl, place the cabbage, onion, green bell pepper, red bell pepper and carrot. Combine the vinegar, sugar, salt, pepper and vegetable oil in the bowl with the vegetables. Toss the mixture until the vegetables are fully coated with the marinade.

My brother's girlfriend made this dip for our Christmas gathering. I think we all turned up our noses at the way it looked and the thought of the beans. I am the one who will try anything that is different. After the first bite I was ranting and raving over it. It disappeared quickly! Serve with corn chips.

In a medium bowl, thoroughly mix white corn, black beans, Italian-style salad dressing, ranch-style salad dressing, onion, hot pepper sauce, cilantro, chili powder and ground black pepper. Chill in the refrigerator 8 hours, or overnight, before serving.

Perfectly spicy deviled eggs, I gar-on-tee!

1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
2. Slice eggs in half lengthwise. Remove yolks and place in a medium bowl. Set aside egg whites. Mashing with a fork, mix mayonnaise, Dijon-style mustard, salt and black pepper with the egg yolks.
3. Fill the hollowed egg white halves with the yolk mixture. Sprinkle with cayenne pepper, adjusting the amount to taste. Cover and chill in the refrigerator until serving.

This is my husband's spicy and delicious recipe! It's a tradition during football season. Dry crab boil and jalapenos instill the peanuts with a distinctive salty, spicy flavor.

place peanuts in a slow cooker. Sprinkle with dry crab boil. Cover with water. Stir in sliced jalapeno peppers and their liquid. Cover the slow cooker, and cook the peanuts on low 8 hours, or overnight, until peanuts float to the top of the water.

Baked artichoke dip made with Caesar salad dressing. Serve with thin wheat crackers, fresh bread or vegetables.

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium mixing bowl, combine Caesar dressing, mayonnaise, sour cream and Parmesan cheese; blend well. Stir in Swiss cheese, artichoke hearts, tomatoes and hot pepper sauce. Pour mixture into an 8x8 inch baking dish.
3. Bake 40 to 45 minutes in the preheated oven. Serve hot.

My mom made this recipe for Christmas 2002. She had nothing written down but I loved it so much I asked her how she did it and she wrote it down for me. All the measurements are approximate so if you find something that works better, let me know!

In a bowl, mix the processed American cheese, cream cheese, mayonnaise, and pimentos. Season with onion powder, cayenne pepper, and garlic powder. Cover, and chill until ready to serve.

This is a great party appetizer, or a really good family snack. Serve with marinara sauce. There is often a bit of the meat mixture left over, so you may want to use more olives than I have recommended in this recipe

1. In a large skillet over medium high heat, cook ground beef and ground pork until evenly browned.
2. Drain meats. Mix in Italian seasoning, garlic powder, onion, parsley flakes, Parmesan cheese, and salt and pepper. Continue cooking over medium high heat 1 to 2 minutes, until thoroughly blended.
3. Beat eggs in a small bowl. Place Italian-style dried bread crumbs in a small bowl. Stuff the olives with the meat mixture. Dip the stuffed olives into the eggs, then into the bread crumb mixture. Place coated olives on a flat surface and let them sit for 10 minutes.
4. Heat vegetable oil in the deep fryer or large, heavy saucepan to 375 degrees F (190 degrees C). Repeat the process of dipping each olive into the egg and bread mixture.
5. In small batches, fry the olives 1 to 2 minutes, or until golden brown. Drain on paper towels.

This cheesy bacon spread is great on buttery, round crackers!

# place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble.
# In a medium bowl, mix together crumbled bacon, Cheddar cheese, grated onion and creamy salad dressing. Chill in the refrigerator approximately 1 hour before serving.

Quick & easy! Only 3 ingredients required: bacon, a block of Cheddar cheese and jalapeno peppers. The men in my family are crazy about these yummy treats. In fact, my husband often eats them as a meal!

1. Preheat the broiler.
2. Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet.
3. Broil 5 to 10 minutes, or until the bacon is evenly brown.