Archive for the ‘APPETIZERS / SNACKS’ Category
Caponata
January 24, 2021 Lee
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Caponata

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 14.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 25 minutes
Course Appetizer
Servings 4 cups

Ingredients
  

  • ½ cup olive oil
  • 1 medium eggplant, cut into ½ inch cubes
  • 1 medium onion, sliced and separated into rings
  • ½ cup Vegetable Option
  • 1 clove garlic, minced
  • 1 can Soup Option, (10.5 oz / 298 g)
  • 1 bay leaf
  • ½ teaspoon Herb Option
  • Flavoring Option
  • 1½ teaspoons vinegar

OPTIONS

Vegetable - Use 1 Item

  • celery, sliced
  • green bell pepper, diced
  • artichoke hearts, diced
  • fresh mushrooms, chopped

Soup - Use 1 Item

  • condensed tomato soup, Shortcut
  • condensed tomato bisque
  • condensed tomato rice
  • condensed Spanish-style vegetable soup, or condensed vegetable soup

Herb - Use 1 Item

  • dried thyme
  • dried marjoram
  • dried basil
  • dried oregano

Flavoring - Use 1 Item

  • ½ cup pitted ripe olives, sliced
  • ½ cup green olives with pimento, sliced
  • 1 can green chilies, diced, drained, (4 oz / 113 g)
  • ½ cup artichoke hearts, drained, chopped, cooked

Instructions
 

  • Heat the oil in a large saucepan or pot, when hot, add the eggplant, onion, Vegetable Option, and garlic. sauté about 10 minutes or until the onion is tender.
  • Stir in the Soup Option, bay leaf, and Herb Option. Reduce heat to low and cover, simmer for about 15 minutes or until the eggplant is tender. Remove from heat.
  • Stir in the Flavoring Option and vinegar.
  • Serve hot or allow to cool and serve cold, and serve with crusty bread. Enjoy.

Notes

Low cost.
Shortcut: Condensed Tomato Soup.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Appetizer Cheesecake
January 20, 2021 Lee
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Appetizer Cheesecake

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 12.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Passive Time 2 hours
Course Appetizer
Cuisine American
Servings 16 servings

Equipment

  • Springform Pan (9 inch)
  • Electric Mixer

Ingredients
  

  • 2 tablespoons butter, melted
  • 1 cup graham cracker crumbs
  • Soup Option
  • 1 container ricotta cheese, (15 oz / 425 g)
  • 2 packages cream cheese, softened, (8 oz / 226 g each)
  • Cheese Option
  • 2 eggs
  • 1 clove garlic, minced
  • Seasoning Option
  • 1 cup sour cream, Shortcut
  • Topper Option

OPTIONS

Soup - Use 1 Item

  • 1 can condensed cream of celery soup, (10.5 oz / 298 g)
  • 1 can condensed Cheddar cheese soup, (10.5 oz / 298 g)
  • 1 can condensed tomato soup, (10.5 oz / 298 g)
  • 1 can condensed cream of chicken soup, (10.5 oz / 298 g)

Cheese - Use 1 Item

  • 1 cup Romano cheese, grated
  • 1 cup Cheddar cheese, shredded
  • 1½ cups Swiss cheese, shredded
  • 1½ cups Munster cheese, shredded

Seasoning - Use 1 Item

  • ¼ teaspoon dried thyme
  • 3 tablespoons fresh chives, chopped
  • ½ teaspoon dried basil
  • 1 teaspoon curry powder

Topper - Use 1 Item

  • caviar and sieved hard cooked egg yolk
  • sliced cucumber, spring onion, and dill sprigs
  • tomato roses and spring onion stems
  • chutney

Instructions
 

  • In a bowl, add the melted butter and graham cracker crumbs, mix together then press firmly into the bottom of a 9-inch springform pan. Preheat your oven to 165° C (325° F).
  • In a large bowl, add the Soup Option, ricotta cheese, and cream cheese. Beat with an electric mixer until smooth.
  • Add the Cheese Option, eggs, garlic, and Seasoning Option, beat until smooth.
  • Pour mixture into the prepared springform pan then place that on a baking sheet.
  • Bake for 1½ hours or until puffy and lightly browned. Cool completely in the pan on a wire rack. Once cooled, cover and place in the fridge until serving or at least 2 hours.
  • When ready to serve, remove springform, leaving the cake on the bottom.
  • Spread the sour cream on top of the cake, garnish with Topper Option.
  • Cut into 16 slices, serve as an appetizer, enjoy.

Notes

Low cost based on number of servings. Original recipe called for zwieback crumbs but that type of toast is no longer made and I substituted it with graham cracker crumbs.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cheddar Cheese Soup, Condensed Tomato Soup, Condensed Cream of Chicken Soup, Sour Cream.
Variant: 1. Use shortbread cookie crumbs in place of graham cracker crumbs.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Braunschweiger Ball
October 31, 2020 Lee
5 Comments

Braunschweiger Ball

Favorite Recipes page 3, Ruth Crawford, Lansing, MI; Joyce Grill, Grand Rapids, MI; and Connie Perkins, Lansing, MI.
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. This has excellent flavor, easy to assemble, and very well liked by the entire family.
5 from 2 votes
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Prep Time 1 hour 15 minutes
Passive Time 1 day
Total Time 1 day 1 hour 15 minutes
Course Appetizer
Cuisine American
Servings 12 servings

Ingredients
  

  • 500 grams Braunschweiger, (1 lb)
  • 250 grams cream cheese, (8 oz)
  • ½ cup dill pickle, diced
  • 1 tablespoon dill pickle juice
  • ½ cup mayo
  • ¼ teaspoon garlic salt
  • ½ cup onion, minced
  • 1 teaspoon Worcestershire sauce

Instructions
 

  • Place the Braunschweiger and cream cheese in a mixing bowl and place on the counter for at least an hour to come up to room temperature and soften.
  • While the Braunschweiger and cream cheese are softening, prep the pickles and onion.
  • Using a large spoon, lightly mix together the Braunschweiger and cream cheese together, then add the remaining ingredients.
  • Mix everything together until the cream cheese is mixed in.
  • Lay out a sheet of plastic wrap, place the Braunschweiger mixture in the middle, fold up all corners to the center and shape into a ball. Lay out a sheet of foil, place the ball on the foil and fold up the corners to the center. Turn upside down so the ball is sitting on the seam, shape into a ball again. Pick the ball up and place in a bowl, place in the fridge overnight.
  • Unwrap and place on a serving tray, serve with assorted crackers, enjoy.
# Buster Approved,#1 Go-To Recipes,APPETIZERS / SNACKS,Pork - Sausage
Slow Cooker Little Smokies
October 22, 2020 Lee
2 Comments

Slow Cooker Little Smokies

Spend with Pennies, Holly, Canada.
This recipe comes from a good friend and it is so easy, and tasty! Just three ingredients, and four if you want just a hint of spicy heat.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 1 kilo little smokies, (2 lb)
  • 1 cup BBQ sauce, bottled or homemade, Shortcut
  • ½ cup grape jelly
  • 1-2 teaspoons Sriracha Chili Garlic sauce, optional

Instructions
 

  • Add all the ingredients to your slow cooker.
  • Mix together, cover, and set the slow cooker to Low setting for 2-3 hours.
  • Scoop out the little smokies and place in a serving bowl. Serve as an appetizer or as a main dish with sides of your choice. Enjoy.

Notes

Low cost.
Shortcut: Basic BBQ Sauce.
Variants: 1. Use apply jelly or cranberry sauce in place of grape jelly. 2. Use ketchup in place of BBQ sauce. 
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS,Chicken - Sausage,Pork - Sausage
Trail Mix Bark
July 23, 2020 Lee
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Trail Mix Bark

This is a straightforward recipe with just two ingredients, your favorite trail mix and almond bark. The trail mix I am using is just a combination of chopped walnuts, dried apple and cranberries, and raisins.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 750-1000 grams almond bark, (1 1/2 - 2 lbs)
  • 500 grams trail mix, your favorite kind, (1 lb / about 4 cups)
  • candy sprinkles, optional, just to add some color

Instructions
 

  • Line a baking sheet with parchment paper. Setup a double boiler, add the bark.
  • While the bark is melting, open the bag of trail mix (I used a 1 lb / 500 g bag and it measured out to just over 4 cups) and place on a plate or shallow bowl so you can grab handfuls of this. The mix I used is just chopped walnuts, dried apple and cranberries, and raisins.
  • Heat until the bark is all melted and smooth.
  • Pour the bark onto the parchment. Gently shake the pan around while tilting it to spread out evenly.
  • Sprinkle trail mix evenly over the bark. Use the bottom of a drinking glass, or I just used the bottom of the measuring cup I used, and justly tap down the mix, you are just making sure everything is in the bark.
  • Top with sprinkles if desired to add bit of color.
  • Allow the bark to cool and it will set up. Break bark up into large chunks. Enjoy as a snack or a dessert.
  • I made this again on 6 Aug 2020, and used vanilla almond bark. Perfect.

Notes

I will price this when I get home, for now I will say Fair cost per serving. A lot depends on the type of trail mix used as well.
Variants: 1. Use vanilla or chocolate almond bark. 2. Use any type of trail mix you prefer, just keep the weight to 500 g / 1 lb.
Adapted from an internet recipe.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS,DESSERTS
Best Cheese Ball
July 6, 2020 Lee
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Best Cheese Ball

Adapted from an internet recipe.
I made this on 13 Sep 2020, and chilled it overnight and then rolled in the nuts on the 14th. Tasted it, and I will say this is an excellent cheese ball! My family that has tried this say it is really tasty. Doubtful this would be able to be made in Thailand as written since the jarred cheese would probably not be available.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine American
Servings 12 servings

Ingredients
  

  • 2 packages Cream cheese, softened, (8 oz / 250 g packages)
  • 1 jar Kraft Old English Sharp Cheddar, (5 oz / 142 g)
  • 1 ½ cups Cheddar cheese, shredded
  • ¼ teaspoon garlic salt
  • ¼ teaspoon onion salt
  • 1-2 teaspoons lemon juice, depends on how tangy you want this
  • 2 heaping tablespoons mayo
  • 2 cups pecans, chopped
  • 1 tablespoon fresh parsley, chopped, or 1 teaspoon dried
  • crackers, your choice, for serving

Instructions
 

  • In a large mixing bowl, add the first 7 ingredients.
  • Mix together until combined and smooth.
  • Shape into a ball. Lay out a piece of plastic wrap on the counter and place the ball on top. Wrap up with the plastic wrap. Place wrapped ball on a plate and place in the fridge for 1 hour to firm up.
  • Just before you are ready to serve, go ahead and chop the pecans and parsley. Place these on a plate and mix together.
  • Unwrap the ball, and roll on the pecans to coat the outside.
  • When fully coated, place in the center of a serving plate, and circle the ball with crackers of your choice. Serve and enjoy.

Notes

Low cost due to the high number of servings.
Variant: 1. You can prepare this 2 days ahead of time, just keep in the fridge, wrapped in plastic wrap until you are ready to serve.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Zesty Cheese Fondue
June 24, 2020 Lee
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Zesty Cheese Fondue

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list. I need to research some of these items, several items may become shortcuts.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 4 cups

Ingredients
  

  • 1 packet white sauce mix, (1.8 oz)
  • 2 cups beer
  • 1 clove garlic, smashed and minced
  • 1 package process cheese spread, cubed, (1 lb / 16 oz / 500 g)
  • 3 tablespoons Frank's Original Pepper Sauce
  • 1 loaf French bread, cubed, for serving
  • apple slices, for serving

Instructions
 

  • Prepare the white sauce according to the packet instructions, but use beer where it calls for milk and also add the garlic.
  • After the white sauce is prepared, add the cubed cheese and stir continuously until the cheese is melted and the sauce is smooth. Then stir in the pepper sauce.
  • Transfer cheese sauce to a fondue pot or heated serving dish.
  • Serve warm with bread cubes and apple slices as desired. Enjoy.

Notes

I am going to work up some shortcuts for the white sauce and pepper sauce.
APPETIZERS / SNACKS
Wisconsin Edam and Beer Spread
June 23, 2020 Lee
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Wisconsin Edam and Beer Spread

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 4 cups

Ingredients
  

  • 4 cups Edam cheese, shredded, (16 oz / 500 g)
  • 3/4 cup butter, cubed and softened, (1 1/2 sticks / 3/4 block)
  • 2 tablespoons fresh chives, chopped
  • 2 teaspoons Dijon mustard
  • 1/2 cup beer, amber or dark, room temperature
  • rye cocktail bread, for serving, as desired
  • assorted crackers, for serving, as desired

Instructions
 

  • To a large mixing bowl, add the cheese, butter, chives, and mustard. Mix together until blended.
  • Stir in beer until blended in. Cover and place bowl in the fridge until serving.
  • Serve with cocktail bread and or assorted crackers, enjoy.

Notes

Variant: 1. Substitute for Edam can be Gouda.
APPETIZERS / SNACKS
Texas Pecan and Beef Dip
June 22, 2020 Lee
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Texas Pecan and Beef Dip

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 1 cups

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1/2 cup pecan pieces
  • 3 tablespoons spring onion, thinly sliced
  • 1 package Cream cheese, softened, cubed, (8 oz / 225 g)
  • 1/3 cup lager, your favorite brand
  • 1/2 cup corned beef, finely chopped
  • 1 1/2 teaspoons BBQ spice mix
  • Pita bread, for serving
  • fresh vegetables, for serving

Instructions
 

  • Heat the oil in a small saucepan on medium heat, when hot, add the pecans and spring onion, cooking, stirring, 3-5 minutes to toast the pecans and soften the spring onion.
  • Add the cream cheese and beer to the saucepan, turn heat to medium low, stir and cook until the cream cheese is melted and mixed in.
  • Stir in the corned beef and BBQ seasoning. Stir until heated through.
  • Serve with pita bread wedges and fresh vegetables, enjoy.
APPETIZERS / SNACKS
Sweet & Spicy Beer Nuts
June 20, 2020 Lee
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Sweet & Spicy Beer Nuts

Adapted from a recipe card in ''Cooking With Beer''.
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 3 cups

Ingredients
  

  • 2 cups pecan halves
  • 2 teaspoons salt
  • 2 teaspoons chili powder
  • 2 teaspoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper, (cayenne)
  • 1/2 cup sugar
  • 1/2 cup beer, your favorite brand

Required Equipment

  • 1 candy thermometer

Instructions
 

  • Preheat your oven to 180° C (350° F), line a baking sheet with foil.
  • In a mixing bowl, add the pecans, salt, chili powder, oil, cumin, and red pepper. Mix together.
  • Spread the nuts out on the baking sheet and toast for 10 minutes or until fragrant.
  • In a small saucepan, add the sugar and beer, heat over medium high until mixture reaches 121° C (250° F) as indicated on a candy thermometer. Remove from heat.
  • Carefully stir in the nuts and any loose pieces.
  • Spread the nuts on a baking sheet, separating any clusters.
  • Let nuts cool completely, remove from the baking sheet, breaking up any large pieces.
  • Serve and enjoy.
APPETIZERS / SNACKS