Barb's Favorite Appetizers

 

Stuffed Jalapeños

Ingredients: 12 fresh jalapeno peppers, halved lengthwise and seeded (wear rubber gloves!); 1 pound pork sausage; 1 cup shredded Parmesan cheese; 8 oz. package whipped cream cheese; 12 slices bacon. Directions: Brown and drain the sausage; combine the sausage and cheeses an place about 1 tablespoon in each halved pepper. Wrap a half slice of bacon around each stuffed jalapeno. Place in ungreased baking dishes at 425 for 15-20 minutes or until filling is brown and bubbly.

Smokey Bacon Wraps

Ingredients: 1 lb. sliced bacon; 1 package (16 oz) miniature smoked sausage links; 1 cup packed brown sugar. Directions: Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage. Place in a foil-lined 15" x 10" x 1" baking pan. Sprinkle with brown sugar and bake, uncovered for 30-40 minutes at 400°, or until bacon is crisp and sausage is heated through. Makes about 3 1/2 dozen.

Barb's Cheese Dip

Ingredients: 1-1 1/2 lbs. hamburger or sausage; 1 box Velveeta Mexican cheese (3/4 lb.); 1 can Rotel diced tomatoes and green chilies (could use hot enchilada sauce) [some recipes use a can of cream of mushroom or tomato soup]. Directions: Brown and drain meat, then mix and heat with the remainder of ingredients and serve. You can also crush a bag of chips, such as Doritos, and stir into sauce. Keep warm and serve with chips, crackers or vegetables.

Hot Jezebel

Ingredients: 2 c. apricot-pineapple preserves (I used apricot-mango); 1/2 cup horseradish; 3 teaspoons dry mustard; 1 teaspoon freshly ground black pepper. Directions: Mix all ingredients and store in refrigerator. Pour 1/2 cup Hot Jezebel over 8 oz. of cream cheese.

Asparagus Roll-Ups

Ingredients: 10 1/2 oz. can cut spears asparagus; 20 slices sandwich bread (crusts trimmed); 8 oz. package cream cheese (softened); 1 egg (slightly beaten); 1/3 cup melted butter/margarine; Parmesan cheese; Sesame seed. Directions: Heat oven to 375°-400°. Lightly grease several cookie sheets. Flatten each slice of bread slightly with rolling pin. In small bowl, combine cheeses and egg. Spread mixture evenly to edges on each bread slice. Place one asparagus spear on each bread slice; roll up jelly-roll fashion. Dip each roll in butter then lightly in sesame seed. Cut each roll into 3 equal pieces. Place snacks, cut-side down, on prepared cookie sheets. Bake for 15 to 20 minutes or until light golden brown. Serve warm. Makes 60 snacks. To make ahead, prepare, cover and freeze snacks individually on cookie sheets. Transfer to airtight container. To bake, heat oven to 400 degrees. Bake for 25 to 30 minutes.

Jalapeño Pop 'Ems

Ingredients: In bowl, combine 1/2 cup whipped cream cheese and one can chopped jalapeños (drained). Follow directions for thawing dough balls (e.g. Rhodes frozen dinner rolls). When thawed, cut each in half and press into greased mini muffin pan. Spoon cream cheese mixture into bread dough wells. Sprinkle with 1/2 cup shredded cheddar cheese. Directions: Preheat oven to 350° and bake 12 minutes. Garnish with chopped jalapeños, if desired. Makes 24 servings. The original recipe called for 2 tablespoons chopped pickled jalapeño slices.

Kahlua Fruit Dip

Ingredients: 1 cup sour cream, 1 cup Cool Whip, ¾ cup packed brown sugar, and 1/3 cup Kahlua coffee- flavored liqueur. Combine: sour cream and Cool Whip in bowl; mix well. Blend brown sugar and Kahlua in separate bowl, then add to sour cream mixture and mix well. Serve with fruit.

Caramel Dip

Ingredients: 8 oz cream cheese, softened; ¼ cup sugar (optional), ¾ cup packed brown sugar, 1 teaspoon vanilla. Combine and beat. Serve with fruit.