Tasty Thursday

Todays Tasty Thursday Focuses on appetizers/snacks. We all like to munch right? Or need that perfect prequel to your meal? Well here are some recipes to give you some ideas.

Liverwurst Spread By: Cindi

Perfect recipe for parties, tailgate parties, football season, World Series ~ whatever!

Serving Size: 1 cup
Ingredients:
1/2 lb soft liverwurst
3 oz cream cheese
tsp worcestershire
1 small grated onion (including juice)
~Preparation: Mix all ingredients, serve with crackers. Optional: Roll and cover with nuts or parsely. Top with a pimento olive for garnish.

Awesome Apple Dip By:Deanna

8oz Cream cheese (softened)
1/3 cup brown sugar
1 bag (7 1/2oz) Skor or Heath bits (or crush bars)
1/4 cup sugar
1 tsp vanilla
~Mix cream cheese and brown sugar, let stand 15 minutes. Mix in remaining ingredients. Cover and refrigerate for at least one hour. Warm mixture slightly before serving with apple slices.

Comments:
Soak apples in pineapple juice before serving to delay fruit from turning brown. This way you can cut the ahead of time and not worry about presentation.

Tomato Pie By:Toni

4 tomatoes, peeled and sliced
Salt
10 fresh basil leaves, chopped
1/2 c. chopped green onions
Black Pepper
1 9-inch prebaked deep-dish pie shell
1 c. grated mozzarella
1 c. grated cheddar
1 c. mayonnaise
~Preheat oven to 350. Place tomatoes in a colander in the sink in a single layer. sprinkle with salt and allow them to drain for 10 minutes
~Pat tomatoes dry with paper towels. Layer the tomatoe slices, basil, and onions in the pie shell. Season with salt and pepper to taste. Combine the grated cheeses and mayonnaise. Spread the mixture on top of the tomatoes and bake until the cheese is melted and the top is lightly browned about 30 minutes. Cute into slices and serve warm.

New Orleans Crab Dip By: MMJ

4 ounces reduced-fat cream cheese, softened
1/2 cup fat-free mayonnaise
1 package (8 ounces) imitation crab meat, chopped
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 garlic clove, pressed
1 1/2 teaspoons Pantry Cajun Herb Seasoning Mix
Toasted Canape Bread Slices or crackers
~Place cream cheese in Small Batter Bowl. Microwave on HIGH 30 seconds or until softened; add mayonnaise and whisk until smooth. Chop crabmeat using Food Chopper. Chop celery and bell pepper using Chef’s Knife.
~Add crabmeat, celery, bell pepper, garlic pressed with Garlic Press and seasoning mix to cream cheese mixture; mix well. Cover; refrigerate 3 hours to allow flavors to blend. Serve with Toasted Canape Bread Slices or crackers.

Sundried Tomato Dip

1/4 C sun-dried tomatos in oil, drained and chopped
8 oz cream cheese, room temp
1/2 C sour cream
1/2 C mayo
10 dashes tabasco sauce
1 tsp kosher salt
3/4 tsp fresh ground pepper
2 scallions, thinly sliced
~Puree the tomatoes, cream cheese, sour cream,mayo, tabasco, salt & pepper in food processor fitted with metal blade. Add scallions and pulse twice. Serve at room temp.

Pumpkin Dip

1 (15 oz.) can Libby’s pumpkin
2 (8 oz.) pkgs of cream cheese, softened
2 C. sifted powdered sugar
1 tsp. ground cinnamon
1 tsp. ground ginger
~Beat cream cheese and pumpkin until smooth, add everything else, mix thoroughly. Cover and refrigerate for at least an hour Serve with Teddy Grahams. Serves about 15 or so.

Bean Dip By:ErinH

1 can black beans
1 can pinto beans
1 can blackeye peas
1 can white shoepeg corn
1 small can green chiles
4 oz. jar pimentos
1 med. red onion
1 green pepper
2 handfuls cilantro
3/4 c. cider vinegar
1 c. sugar
1/2 c. oil
salt & pepper to taste
~Drain and rinse beans; put in large bowl. Add corn, chiles, pimentos, onion, pepper, cilantro. In a microwavable bowl, mix vinegar, sugar, oil, and salt & pepper. Microwave to dissolve sugar. Pour over beans. Refrigerate. Serve with Tositios scoops.