This is a easy recipe. It is an old favorite of mine that I used to use as a dip. I like the use of the English muffins as the base. It gives them a nice crispy texture

# Preheat oven to 375 degrees F (190 degrees C).
# In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.
# Split each English muffin in half ,and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.
# Bake for 12 minutes, or until golden brown. Serve hot

Tastes very similar to ones served in chain restaurants in our area. This one uses refrigerated Alfredo sauce as its base to give it a wonderful creamy texture.

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
3. In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
4. Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
2. Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp.
3. In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt.
4. Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls.
5. Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.

A shrimp dip recipe without cream cheese! This is my mom's famous recipe. If you love shrimp, this is for you. Prepared from ingredients you have in your pantry, you can whip this up anytime. The secret is the curry powder and the canned, not fresh, shrimp. Try this -- you'll love how easy it is to make, and your guests will love the rich shrimp flavor!

In a medium bowl, place the small shrimp. Mash with a fork. Mix in creamy salad dressing, e.g. Miracle Whip ™, curry powder and onion. Thoroughly blend. Garnish with paprika. Cover and chill in the refrigerator at least 45 minutes before serving.

These bacon and crabmeat roll ups are everyone's favorite. Even those on a diet can't resist these savory morsels. They're positively addicting

1. Preheat the broiler.
2. Spread the bacon on a large baking sheet. Place a small mound of crabmeat at one end of each half slice of bacon. Roll bacon around the crabmeat, securing with toothpicks, if necessary.
3. Broil the rolled bacon 10 minutes, turning it once to ensure even browning, until evenly crisp and browned. Drain on paper towels and serve warm with duck sauce.

Yummy cream cheese, Cheddar and ham spread! Great for a gathering! If you like it spicier, add another jalapeno pepper

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix together the cream cheese, Cheddar cheese, ham, onions and jalapeno peppers. Cut a circle out of the top of the bread, and remove the center leaving a 1 inch shell of bread. Fill bread with the cheese mixture.
3. Bake for 35 to 40 minutes in the preheated oven, until the dip is heated through. Serve with crackers for a wonderful taste experience!

Feta cheese, fresh thyme and apples are delicious together on lightly fried pizza dough

1. In a medium bowl, combine contents of the pizza dough package and 1/2 cup hot water. Stir vigorously, about 25 strokes. Set the bowl in a warm place (about 85 degrees F, or 35 degrees C) for 5 minutes. Turn dough onto floured board, divide the dough into 8 small sections. Knead the dough and shape it into rounds.
2. Preheat the oven to 300 degrees F (150 degrees C).
3. In a large skillet, heat the olive oil. Add the dough and fry until the dough is lightly browned, flipping once to brown on both sides. Once cooked, place the circles on a cookie sheet. Sprinkle the feta, red onion, and thyme on top of the circles.
4. Bake the pizzas until the feta begins to brown, about 10 to 12 minutes.
5. While the pizzas bake, in the previously used skillet, heat 1/2 tablespoon of butter and a few sprigs of thyme. Mix the apples into the skillet, and cook until the apples are soft and golden. Lay the apples on top of the pizzas, season with pepper, and serve.

A delicious combination of cheeses highlighted by the sweet and spicy flavor of roasted red pepper. I promise you'll love it! Roll in chopped nuts if you do not prefer parsle

In a medium bowl, mix together the cream cheese, Cheddar cheese, garlic powder, cayenne pepper and Worcestershire sauce. I use a hand mixer. Stir in the roasted red peppers last. Spoon the mixture onto plastic wrap, and cover with another piece of plastic wrap. Shape into a ball, and roll in parsley to coat. Refrigerate until serving.

Slices of egg, filled with delicately spiced creamy goodness. Served cool

1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool.
2. Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl.
3. Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.

Apple toast is a great after-school snack for kids who are picky eaters. It doesn't take long to make and is a light snack that will leave you satisfied

1. Set oven to broil.
2. Spread butter on one side of each slice of bread. Place apple slices on buttered side of bread. Sprinkle cinnamon on top. Place bread on a baking sheet.
3. Place in a preheated oven until toasted, about 2 minutes.

1. Mix the fat free ranch dressing, grated apple, horseradish, pumpkin pie spice, lemon juice and pepper in a medium sized serving bowl and chill until serving.

A surprisingly zesty dip, delicious with fruits and vegetables. The flavors of the apples and horseradish are highlighted by pumpkin pie spice and lemon.

Mix the fat free ranch dressing, grated apple, horseradish, pumpkin pie spice, lemon juice and pepper in a medium sized serving bowl and chill until serving.

This was a childhood memory that I was craving, so I called my nanny and she gave the recipe to me. The second I tasted it, I was flushed with happy thoughts. It tastes like caramel! Enjoy with slices of apples for a healthy snack! Be creative: You can add peanut butter, nuts or chocolate sauce, or try using strawberry flavored cream cheese. Have fun and enjoy!

In a medium-sized mixing bowl, combine cream cheese, brown sugar and vanilla. Mix well until all of the brown sugar has been blended into the cream cheese and vanilla. If the mixture is too runny for your taste, add a small amount of brown sugar to the mixture. If the mixture is too thick for your taste, add a small amount of vanilla extract.

Feta cheese, fresh thyme and apples are delicious together on lightly fried pizza dough.

1. In a medium bowl, combine contents of the pizza dough package and 1/2 cup hot water. Stir vigorously, about 25 strokes. Set the bowl in a warm place (about 85 degrees F, or 35 degrees C) for 5 minutes. Turn dough onto floured board, divide the dough into 8 small sections. Knead the dough and shape it into rounds.
2. Preheat the oven to 300 degrees F (150 degrees C).
3. In a large skillet, heat the olive oil. Add the dough and fry until the dough is lightly browned, flipping once to brown on both sides. Once cooked, place the circles on a cookie sheet. Sprinkle the feta, red onion, and thyme on top of the circles.
4. Bake the pizzas until the feta begins to brown, about 10 to 12 minutes.
5. While the pizzas bake, in the previously used skillet, heat 1/2 tablespoon of butter and a few sprigs of thyme. Mix the apples into the skillet, and cook until the apples are soft and golden. Lay the apples on top of the pizzas, season with pepper, and serve.

A mouth-watering treat for those who love Italian!!

1. Preheat oven to 300 degrees F (150 degrees C).
2. Place the unsliced white bread loaf in a large oven safe serving dish. Cutting only about half way down the loaf, make 8 slices. Sprinkle Parmesan cheese, Romano cheese, garlic, parsley, and 1/2 the extra virgin olive oil over loaf. Spread dried red chile peppers around base of bread.
3. Bake in the preheated oven approximately 15 minutes, or until the cheese is melted but not browned. Remove from oven and cover with remaining olive oil. Serve at once!

 This unique hot cheese dip tantalizes all who try it and goes well with tortilla chips and crackers.

1. Preheat oven to 325 degrees F (165 degrees C). Spray a 1-quart baking dish with cooking spray.
2. In a bowl, mix the egg, mayonnaise, and pepper. Stir in the Cheddar cheese and onion, and transfer to the prepared dish.
3. Bake 25 minutes in the preheated oven, until golden brown.

These savory almonds are easy to make and take almost no time at all. They are delicious while still warm, but taste just as good cold. Goes well with Kalamata olives and feta cheese as a small appetizer tray. If you are using raw almonds, increase the baking time.

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a bowl, mix together almonds, olive oil, garlic, and rosemary until nuts are completely coated. Season with salt. Spread evenly on a baking sheet.
3. Bake in a preheated oven for 10 minutes.

This is a fun snack that kids can make. It consists of artfully arranged celery, peanut butter and raisins

Cut the celery stalks in half. Spread with peanut butter. Sprinkle with raisins

These little Mexican inspired appetizers are easy to prepare and the many ingredients may be varied according to taste. Try layering the cheeses and vegetables in different variations for a colorful and exciting platter.

1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12 cup muffin pans.
2. Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, hot salsa and chili powder in the cups as desired.
3. Bake in the preheated oven 5 minutes, or until the cheeses are lightly browned and bubbly.

Layers of roasted red bell pepper and deli meats cheeses are baked inside a crescent roll crus

1. Preheat oven to 350 degrees F (175 C).
2. Unroll one package of crescent roll dough, and cover the bottom of a 9x13 inch pan. Layer the ham, provolone cheese, Swiss cheese, salami, pepperoni, and red peppers, on top of the dough.
3. In a bowl, beat the eggs lightly, and stir in the parmesan cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough, and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.
4. Bake for 25 minutes in the preheated oven. Remove foil, and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

Marinated mushrooms, zesty Havarti cheese, and cocktail rye (or bread of your choice), skewered on frilly toothpicks are a great, simple appetizer with little work and almost no clean up! You can marinate fresh mushrooms yourself, or dress them up right out of the jar.

1. Mix garlic, olive oil, parsley, salt, and pepper together in a medium bowl. Toss in mushrooms, and allow to marinate for 20 minutes.
2. Thread one piece each, bread, mushroom, and havarti onto cocktail toothpicks or small skewers. Arrange on a platter, drizzle with remaining marinade, and serve.

This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy

1. Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
2. Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
3. Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
4. Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
5. Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.

This recipe makes a huge amount. I can it and give it away as Christmas gifts. We usually make this as a group project to cut down on prep time and cost. The ingredient amounts may be altered proportionally as needed.

1. In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
2. In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
3. In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
4. Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
5. Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

I made this recipe up for a party I had. Now I get calls all the time from people asking how to make it. The mushrooms are stuffed with hamburger meat, and are full of flavor

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. In a medium saucepan over medium heat, melt the margarine and stir in the mushroom stems, green bell peppers, garlic, parsley and basil.
4. In a large bowl, mix the ground beef, mushroom stem mixture, dry bread crumbs, soft bread crumbs and Cheddar cheese.
5. Place the mushroom caps, upside down, on a large baking pan. Generously stuff each cap with the mixture.
6. Bake in the preheated oven 15 to 20 minutes, or until the filling is golden brown.

 This cilantro cream sauce can be used as a dip, or as a sauce for fish or chicken. My husband eats it on everything he can consume! Taste and add additional seasoning if necessary. tomatillo sauce is usually spicy, so be prepared

Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

An Italian side dish of colossal green olives stuffed with pork and chicken. You won't find these in Italian restaurants because they are labor intensive, but well worth it for special occasions. A family favorite - requirement actually - for a real Italian Christmas dinner

# Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Cook and stir celery, onion, and garlic in hot oil until translucent, about 5 minutes. Add pork and chicken and cook for 7 to 10 minutes. Combine tomato puree and tomato paste with 1 cup water, and add to meat mixture. Reduce heat to low and cook, stirring occasionally, for 2 hours, or until pork and chicken are falling off the bone. Remove meat from the pot to cool, and set sauce aside.
# Meanwhile, remove olive pits using a special olive pitting tool. Make a slit in one side of each olive large enough to insert stuffing.
# Once cooled, remove pork and chicken meat from the bones, and mince. Mix together with 2 beaten eggs, Parmesan cheese, ground nutmeg, lemon zest, and 1/4 cup of reserved sauce. Use more or less sauce as needed so that meat mixture is moist, but not too wet.
# Fill each olive with enough stuffing so that a small amount is pushing out of the slit. Dip each stuffed olive in flour, then beaten egg, then bread crumbs. Stuffed olives may be frozen in an air-tight container at this point until ready to use.
# Heat oil in deep-fryer to 375 degrees F (190 degrees C).
# Fry olives in hot oil for about 3 minutes, or until golden brown on the outside. Serve warm

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"My family calls this 'those crab thingies' (even the adults), but they request it every holiday, and make up holidays so they can get me to make it

# Bring a large pot of salted water to boil, and add pasta shells; boil until al dente. Drain well.
# In a large mixing bowl, combine cream cheese, crab, shrimp, onion, celery, mayonnaise, sugar, salt, pepper and lemon juice; mix well.
# Stuff cream cheese mixture into the jumbo pasta shells. Chill for at least 2 hours before serving

got this recipe from a former co-worker. It is the best dip for fresh fruit I have ever tasted. Slivered almonds are blended into a sweet, thick mixture of pure, creamy goodness.

In a medium bowl, mix the sour cream, sugar and salt. Fold in the almonds and whipped cream. Chill in the refrigerator 1 hour or longer before serving

This party dip makes an impressive presentation and has an interesting blend of flavors

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
2. Preheat oven to 300 degrees F (150 degrees Celsius).
3. Arrange almonds on a baking sheet in a single layer. Bake in the preheated oven for 15 minutes, watching carefully and stirring occasionally to prevent burning. Remove from oven, and set aside to cool.
4. In a bowl, mix together softened cream cheese, mayonnaise, green onions, dill weed, and black pepper until well blended. Form mixture into a pinecone shape, and carefully place on a serving dish.
5. Beginning at the top of the "pinecone" with the points facing upward, press cooled almonds gently into cheese, each point slightly overlapping the bottom of the almond above. If desired, press a few pine nuts randomly between some of the almonds. Serve with crackers for spreading.

A great appetizer that will sure to be a hit and tradition for parties to come

In a medium bowl, blend cream cheese, milk, green onions and prepared horseradish. Gradually mix in crabmeat. Chill in the refrigerator until serving.

Tired of cheese dip nachos? Try this unique version of Italian Nachos. Quick, easy, and yummy

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Use scissors or kitchen shears to cut the pita breads in half, then into triangles. Peel apart the bread halves to make as many triangles as possible. Spread the triangles out on a large baking sheet, and sprinkle with Parmesan cheese.
3. Toast triangles for 10 to 15 minutes in the preheated oven, until lightly browned and crispy. While toasting, combine the marinara sauce and garlic in a small saucepan. Cook over medium heat until hot.
4. Transfer pita chips to a serving platter, sprinkle with olives, and pour sauce over them. Quickly cover with shredded mozzarella cheese, and whole basil leaves. Serve immediately.

This sauce is extremely similar to a very well known Mexican restaurant's sauce. Serve with salsa and tortilla chips. Better double the recipe because this dip goes fast! 

1. Place tomatoes, tomatillos, garlic, and jalapenos in a saucepan, and add enough water to cover. Bring to a boil, and cook for 15 minutes, or until vegetables are tender. Remove from heat, drain, and allow to cool.
2. Place avocados, the cooked vegetables, sour cream, and cilantro in a blender or food processor, and blend until smooth. Season to taste with salt. Cover, and refrigerate until ready to serve.

This bruschetta will turn out every time you make it. Use small slices of bread for a unique appetizer, or serve with Italian dishes.

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
3. Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.

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"Spicy, creamy, and colorful, this recipe is a splendid update to the Mexican spinach dip."
1. Over a double boiler slowly melt the pepperjack cheese. When the cheese is melted whisk in half and half until smooth and creamy. Stir in tomato, onion, red bell pepper and chopped spinach. Transfer to a serving bowl. Serve warm with tortilla chips or bread.

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"These drinks can be deceiving. They are very sweet and fruity tasting. So don't drink and drive. Serve with great food and enjoy. I recommend using cherry or apricot brandy."

1. Mix vodka, brandy, orange and lemon juice concentrate, cherries and grapefruit soda together in a large plastic mixing bowl. Cover the mixture with a tight fitting lid. Freeze the mixture for one or two days.
2. When you are ready to serve the drink, use an ice cream scoop and place one or two scoops of the mixture into glasses. Fill the rest of the glass with lemon/lime flavored soda pop. Stir and serve.

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"These drinks can be deceiving. They are very sweet and fruity tasting. So don't drink and drive. Serve with great food and enjoy. I recommend using cherry or apricot brandy."

1. Mix vodka, brandy, orange and lemon juice concentrate, cherries and grapefruit soda together in a large plastic mixing bowl. Cover the mixture with a tight fitting lid. Freeze the mixture for one or two days.
2. When you are ready to serve the drink, use an ice cream scoop and place one or two scoops of the mixture into glasses. Fill the rest of the glass with lemon/lime flavored soda pop. Stir and serve.

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"Fresh lobster meat gets a boost of flavor when it is marinated in fresh lemon juice, lime juice, pureed mango and hot habanero sauce. Serve in a martini glass for an elegant presentation."

1. Mix lime juice, orange juice, SPLENDA® Granular, mango puree, habanero sauce, olive oil, salt and pepper in a glass bowl.
2. Boil water in a large sauce-pan and cook lobsters for 3 minutes, remove carefully and transfer lobsters to a large bowl of ice water to stop the cooking.
3. Remove shell and cut meat into small pieces.
4. Place lobster in the mango sauce along with tomatoes, onions, cilantro and mint.
5. Serve in a martini glass and garnish with corn tortilla chips.


Updated: 16/09/2006

"This tantalizing appetizer mingles fresh ahi, avocado, cucumbers and spice and will impress the most knowledgeable food critic."

1. In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
2. Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.

Fresh beets are boiled until tender, and then tossed with a sweet and spicy caraway and clove vinaigrette.

1. Wash beets and trim off greens. Bring a medium pot of salted water to a boil, add beets and cook, covered, until beets are tender. Remove from heat, drain, and peel and slice when cool.
2. In a large bowl, whisk together the water, vinegar, caraway seeds, sugar, onion, horseradish, cloves, salt, pepper and oil. Add beets and toss to coat. Let stand for several hours, stirring occasionally. Serve at room temperature or chilled, as desired.