Cucumber Sandwiches
Source: Pampered Chef

• 1 large cucumber
• fresh dill weed
• 8 oz. cream cheese
• ½ cup mayonnaise
• 1 package dry Italian dressing 
• 1 refrigerated Italian loaf dough in tube

1. BREAD: 
1. Preheat oven to 350º.  
2. Grease a bread tube and put the bread dough into it.  
3. Bake upright for 25-30 minutes.  
4. Cool and slice into thin slices.
2. SPREAD:
1. Let cream cheese come to room temp.
2. Cream cream cheese, spice packet and mayo together.
3. Chill for at least 6 hours.
4. Spread on bread slices.
3. CUCUMBER:
1. Peel and score edges with a fork.
2. Thinly slice.
3. Place one slice on top of spread on each bread slice.
4. DILL:
1. Top with a dill sprig on each cucumber.

Spinach Dip

• 1 pkg frozen chopped spinach, squeezed & drained well
• 1 cup sour cream
• 1 cup mayonnaise
• 1 pkg. Knorr's dry vegetable soup mix

Combine all ingredients and serve with rye bread.

Artichoke Dip

Source: Sam Girgis

• 1 cup artichoke hearts, drained
• 1 cup mayonnaise
• 1 cup parmesan cheese
• 1 small can diced green chiles, optional

1. Mash up hearts with spoon.  
2. Add the rest of the ingredients, stir well.  
3. Microwave on 50℅ power until heated, about 8 minutes.  
4. Serve with crackers or corn chips.

Kraft Chicken Puffs

Yield: 4 1/2 dozen

• 2 cups chicken, finely chopped 
• 3/4 cup celery, chopped 
• 1/4 cup onion, chopped 
• 1 cup Swiss cheese, shredded 
• 1/2 tsp. mustard 
• 1/2 tsp. salt 
• dash pepper 
• Kraft Real mayonnaise 
•  *Petite Cream Puffs (recipe below) 

1.  Combine chicken, celery, onion, cheese, mustard, seasonings, and enough mayo to moisten; mix lightly. 
2.  Cut tops from petite cream puffs; fill with chicken mixture, replace tops. 
3.  Bake at 350º for 15 minutes. 

Petite Cream Puffs 

• 1 1/4 cups water 
• 1/4 cup margarine 
• 1 cup flour 
• 1/2 tsp. salt 
• 4 eggs 
• 1 cup (4 oz.) shredded Swiss cheese

1. Bring water and margarine to a boil.
2. Add flour & salt; stir vigorously over low heat until mixture forms a ball. Remove from heat.
3. Add eggs, one at a time, beating until smooth after each addition.
4. Stir in cheese.
5. Drop rounded teaspoonfuls of dough onto greased cookie sheet.
6. Bake at 400º for 30-35 minutes or until golden brown. Remove from cookie sheet immediately.

Mini Blinis

Yield: 3 dozen

• 1 loaf white bread
• 1 egg yolk
• 8 oz. cream cheese, softened
• 1/4 cup sugar
• 1/2 cup sugar + 1 tsp. cinnamon
• 1/4 cup butter, melted

1. Trim crust from bread.  Flatten with a rolling pin.
2. Combine cream cheese, 1/4 cup sugar, and egg yolk.
3. Spread mixture on bread slices and roll up.
4. Dip each roll in butter, then cinnamon/sugar mixture.
5. Place on a cookie sheet and freeze for 2 hours, then transfer to an airtight container.  
6. When ready to use, bake at 400º for 10-12 minutes.  

Jello Jigglers

• 2 (6 oz. each) packages Jello
• 3 envelopes unflavored gelatin
• 3 cups water
• 1/2 cups sugar

1. Dissolve the unflavored gelatin in 2 1/2 cups cold water.  
2. Bring 1/2 cup water and sugar to a boil, then add the Jello.
3. Combine the mixtures, and pour into a pan. 
4. Allow to chill about 2 hours until set.  Cut into squares.  

Sweet & Sour Chicken Wings

• 24 chicken wings, cut in half
• 1 cup sugar
• 1 cup water
• 1 cup soy sauce
• 1/4 cup oil
• 1/4 cup unsweetened pineapple juice
• 1 tsp. garlic powder
• 1 tsp. ground ginger

Mix all ingredients, cover and marinate overnight.

Place wings on a jelly roll pan and our juice over.  Bake at 350º for 50-60 minutes.  

Taffy Apple Dip

• 8 oz. softened cream cheese
• 3/4 cup brown sugar
• 1/4 cup sugar
• 2 Tbsp. vanilla
• apple slices
• lemon juice

Mix cream cheese, sugars and vanilla.  Sprinkle apple slices with lemon juice to prevent browning. Serve apples and dip 'em!  

Cool Veggie Pizza 

*Version 2

Source: Pampered Chef

Yield: 10 servings

• 1 - 8 oz. package refrigerated crescent rolls
• 1 - 8 oz. package cream cheese
• 1 T. mayonnaise
• 1 garlic clove, pressed
• 1 tsp. dried dill weed
• salt and pepper to taste
• 2 cups assorted veggies: broccoli, cauliflower, cucumber, green or red peppers, green onions, mushrooms, carrots, zucchini, tomato, yellow summer squash

1. Preheat the oven to 350º.  Roll out the rolls, arrange and press seams shut. Roll out to a 12" circle.
2. Bake 10-12 minutes until golden brown, cool completely.
3. Combine cream cheese and spices, spread over crust.
4. Coursely chop or slice veggies, arrange over cream cheese mixture.

*Version 1 is almost the same, but uses a package of dry Italian salad dressing instead of the spices and also has grated cheddar sprinkled over the finished pizza.  

Annie's Fruit Salsa

Source: Allrecipes
Yield: 10 servings

Ingredients

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
•  
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Directions

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 mixture.

Savory Cheddar Spread

Source: Mary Perko
Yield: 2 cups

• 8 oz. cream cheese, softened
• 1/2 cup mayo
• 4 oz. shredded cheddar
• 2 tbsp. green onion
• 8-16 crisp slices bacon, crumbled
• 1/2 cup buttery cracker crumbs (Ritz)
• Crackers

Combine cream cheese, mayo, cheddar, and chopped onions.

Spoon into a 9" pie plate.

Combine bacon and crumbs, sprinkle over cheese mixture.

Bake at 350º for 15 minutes.

Serve with crackers.

Spinach Dip

• 1 package Knorr dry Vegetable Soup mix
• 1 cup mayo
• 1 cup sour cream
• 10 oz. frozen spinach, thawed & squeezed dry

Mix and let sit in frig overnight.
Serve with rye bread for dipping.

*GREAT with Great Harvest's Oregon Herb bread!  Can served in a hollowed out loaf.

Cheese Triangles

Source: Colleen Kaiser
Yield: 48 appetizers

• 6 English muffins
• 6 oz. shredded cheddar
• 2 1/2 tbsp. dry minced onion
• 10 large black olives, chopped
• Approx. 5 tbsp. mayonnaise

1. Mix cheese, onion, olives & add enough mayo until of spreading consistency.
2. Split English muffins, spread each half with 4 tsps. topping.
3. Cut into fourths.
4. Bake at 375º for 15 minutes until brown on top. (Pop under broiler if needed)  

Artichoke Dip

Source: Sam Girgis

• 1 can artichoke hearts
• 1 cup parmesan cheese
• 1 cup mayonnaise

Break up artichokes and drain.
Mix with parm & mayo.
Heat until warm.
Serve with crackers.

Strawberry Dip

Source: Connie Bach

• 8 oz. cream cheese
• 2 tbsp. sugar
• pinch salt
• 1 individual package prepared Dream Whip (or sub 2 cups Cool Whip)

Mix to combine thoroughly, chill and serve with fresh strawberries.

Swedish Meatballs

Source: Naemi Johanson

• 1 lb. ground beef
• 2 slices bread, crumbled
• 1 egg
• scant tsp. salt
• 1 medium onion, chopped finely
• 1/4 cup water

Combine all ingredients until well mixed, your hand works best.

Add more water if mixture is too stiff.

Form into small meatballs and brown  over medium high heat.

After they are browned on all sides, turn heat down to low and cover.  Continue cooking until done all the way through. Or, put meatballs in a casserole dish and heat at 350º until done, or in crockpot.

*2 slices of bread = 1 1/2 cup soft crumbs or 85 grams

Taco Dip

Source: Living Waters Bible Camp

• 8 oz. cream cheese
• 16 oz. sour cream 
• 1 envelope dry taco seasoning
• shredded cheddar 
• shredded lettuce
• diced tomatoes

Mix first 3 ingredients. 

Spread on a pizza pan or cookie sheet.  

Cover with last 3 ingredients.  

Dip with tortillas chips.

Nancy's Curried Meatballs

Source: Nancy Perri

Meatballs

• 1 1/2 lbs. ground beef
• 1 cup bread crumbs
• 1/2 cup tomato juice
• 1 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/4 cup flour (to roll balls in)
• 2 T. butter (to fry in)

Curry Sauce

• 2 medium onions, sliced (1 cup)
• 1 tsp. curry powder
• 1/2 cup currant jelly (OR orange marmalade OR apricot preserves... Nancy uses apricot preserves from Aldi)
• 1/2 cup tomato juice (OR sweet bbq sauce like Sweet Baby Rays... Nancy uses bbq sauce)
• 1 cup beef broth

1. Reserve the flour and butter, combine all other ingredients for meatballs.
2. Shape into balls, about 1" in diameter, roll in flour.
3. Melt butter in a large skillet and brown meatballs on all sides. Remove and drain on paper towels.
4. Add jelly, beef broth, and tomato juice to skillet and bring to a boil.
5. Add meatballs to skillet.  Cover and simmer 20 minutes, stirring often.  (Can thicken with a roux or cornstarch if you want it thicker.)

Doris' Favorite Appetizer

• 12.5 oz can chicken (waterpacked premium chunk breast from Costco)
• 1 small can diced green chiles (chop smaller)
• 16 oz. cream cheese
• 12-16 dashes Worchestershire sauce (more or less to taste)

1. Drain chicken, shred with a fork.
2. Mix shredded chicken with cream cheese, and add all the rest of ingredients.
3. Chill.
4. Serve with crackers. (Keebler Club)

Tortilla Rollups

Source: Doris

• 1 package burrito size flour tortillas
• 8 oz. cream cheese
• 1/2 cup sour cream
• 1/2 cup shredded cheese (use more, about 3/4 cup)
• 1 yellow pepper (or orange)  chopped fine
• fresh parsley (handful, chopped fine, not too much)
• 1 small can black olives, chopped (can use less)

1. Mix all ingredients.
2. Spread on a tortilla, rollup.
3. Wrap tightly in plastic wrap and refrigerate.
4. Unwrap and cup into slices.