Angels On Horse Back

There are tons of variations on this one. The old world version involves

some oysters wrapped in bacon and it's good, but this is MUCH more

modern and your guests will really like them!

Here is what you will need:

1 pound bacon

1 large can, water chestnuts

Sauce:

1 cup Ketchup

1/2 cup firmly packed brown sugar

1 Tablespoon Worcestershire Sauce

1 teaspoon Tabasco sauce

Cut chestnuts into quarters

Cut raw bacon strips into thirds

Wrap each chestnut in a bacon strip

Secure with toothpick

Place on an ungreased cookie sheet

Bake at 350 for 15 minutes

Combine sauce recipe

Place bacon wrapped chestnuts in a crock pot

Pour sauce over the chestnuts

Simmer on High for 2 hours

Keep warm on Low for as long as you like!

Cheese Ball

2 eight ounce packages softened cream cheese

3-4 ounces dried beef finely chopped

4 ounces crumbled bleu cheese

1 small onion minced

2 Tablespoons Worcestershire sauce

1 teaspoon garlic powder (more to taste)

Crushed walnuts

Combine all ingredients (except walnuts) in a

medium mixing bowl.

Mix well.

Chill for one hour.

Form into ball and roll in crushed nuts.

Serve with crackers of choice.

Chili Cheese Poppers

This recipe is a real crowd pleasers. When selecting the ingredients

allow for at least two or more for each guest because they go fast!

Here is what you will need:

Fresh yellow banana peppers (allow for two or more for each guest)

A block of mozzarella cheese (enough to cut one inch thick strips

for each pepper)

1 large jar of your favorite pasta sauce

To assemble:

Wash the peppers and pat dry.

Cut the tops from each pepper and clean out the seeds being careful

to keep the peppers whole.

Slice strips of the mozzarella cheese just slightly shorter than the

pepper and about one inch in thickness.

Stuff the peppers with the cheese strips.

Arrange the peppers in a single layer in a 9X12 baking dish.

Pour pasta sauce over peppers, just barely covering them.

Bake for 20 minutes in a 350 degree oven.

Serve warm.

EASY CHEESE DIP
 
 
2 eight ounce packages softened cream cheese
1 small onion minced
1 teaspoon garlic powder
2 Tablespoons horse radish
1/2 cup Kraft Miracle French Dressing
1/4 cup finely chopped black olives (optional)

Combine in medium mixing bowl.

Chill for 3 hours.
Serve with crackers and/or celery sticks.

Fresh Pineapple Dip

I really didn't know if this should go under appetizers or

desserts. It's beautiful, simple, elegant and could be

used either way.

Here is how to make this lovely and tasty presentation:

1 large fresh pineapple

1 well beaten egg

3 Tablespoons sugar

1 teaspoon all purpose flour

1 cup heavy whipping cream, whipped until stiff

Mint springs for garnish

Assorted fresh fruit cut into bite sized pieces.

Cut pineapple lengthwise so you have one part that is about

one third of the pineapple and one that is two thirds.

Scoop pineapple from both sections leaving about 1/2 inch of

fruit "shell" in the larger portion. Discard the smaller portion

of the rind.

The larger portion will now look like a pineapple boat.

Chop pineapple into small chunks discarding the tough inner core.

Reserve several chunks for dipping.

Crush the remaining pineapple in a bowl.

Combine crushed pineapple and juice that accumulates, egg, sugar

and flour in a large sauce pan.

Cook over low heat until thickened. Cool.

Fold in the whipped cream and spoon into pineapple shell.

Garnish with mint sprigs if desired.

Place on large serving platter or tray.

Arrange an array of fresh fruit chopped into bite sized pieces

around the pineapple boat.

Provide plastic party picks for guests to select fruit for dipping

into the pineapple boat.

This makes about three cups dip.

WHOA Salsa

This one is appropriately named! TRUST ME!

Here is what you will need:

1 large can diced tomatoes, or

about 2 cups diced fresh tomatoes.

1 large green pepper chopped

1 large onion chopped

2 Jalapeno peppers chopped

1 Tablespoon Tabasco sauce

1 Tablespoon Balsamic vinegar

2 Tablespoons Light Olive Oil

1/8 to 1/4 cup chopped cilantro

Fresh Lime Juice to taste

a dash of good tequila (optional)

Salt and pepper to taste

Serve with a fire extinguisher and your

favorite taco chips!

V-8 Veggie Dip

This easy, fast and wonderful with fresh veggies!

Here is all there is to it:

1 8-ounce package cream cheese softened

1 teaspoon powdered Italian salad dressing mix

2/3 cup V-8 juice (I like to make this with the hot and spicy too)

Beat until smooth!

This is great with vegetable crackers as well!

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