1 lb. ground beef
1 egg, slightly beaten
1/3 c. fine bread crumbs
1/2 tsp. poultry seasong
1/2 c. ketchup
2 T. brown sugar
2 T. vinegar
2 T. soy sauce

Mix beef, crumbs, egg & poultry seasoning. Shape into 24 (1-1/2-inch) balls. Brown slowly in a greased skillet over medium high heat. Drain excess fat.

In a small bowl, combine ketchup, brown sugar, vinegar & soy sauce; pour overmeatballs. Simmer, stirring, for 30 minutes.

To serve: Insert a pretzel stick into each meatball; place on a tray.


3 to 6 pkg. pressed beef
1 bunch green onions
4 T. mayonnaise (NOT salad dressing!)
Garlic salt, to taste

Chop beef into small pieces. Mix beef in bowl with chopped green onion stalks. Then add mayonnaise & garlic salt, mixing well. Serve with assorted crackers.


16-20 cherry tomatoes -- 1 lb bacon, fried & crumbled -- 1/2 c. mayonnaise or salad dressing -- 1/3 c. chopped green onions -- 3 T. grated Parmesan cheese -- 2 T. snipped fresh parsley

Cut a thin slice off top of each tomato. Scoop out and discard the pulp. Drain tomatoes upside down on paper towels. Combine all remaining ingredients; mix well. Spoon mixture into matoes. Refrigerate several hours before serving.


Lay raw bacon (cut in half-strips) lengthwise onto an ungreased baking sheet. Sprinkle with crushed pecans; then generously sprinkle with brown sugar to cover completely.

Bake in moderate oven until bacon is crisp and brown sugar has caramelized.


1 can crabmeat
8 oz. cream cheese
1-1/2 pints sour cream
Juice of 1/2 lemon
Salt, Pepper & Garlic Powder, to taste

Mix enough milk to all ingredients to make mixture creamy, but not too runny. Bake until bubbly at 350-degrees. Serve with crackers.


2 c. stiff mashed potatoes -- 2 c. finely chopped ham -- 1 c. shredded Swiss cheese -- 1/3 c. mayonnaise -- 1/4 c. minced onion -- 1 egg, well-beaten -- 1 tsp. mustard -- 1/2 tsp. salt -- 1/4 tsp. pepper -- 3-1/2 c. cornflakes, crushed

Combin all ingredients, except cornflakes. Shape into 1-inch balls; rollin crushed cornflakes. Place on greased cookie sheets and bake at 350-degrees for 25-30 minutes. Serve hot.


(This has become our favorite appetizer, and is found every year on our New Year's Eve Buffet.)

2 pkg. (or more) hot dogs (or party franks)
1 lb. Pepperoni, sliced
2 c. brown sugar
2 bottles BBQ sauce

Slice hot dogs into small rings (or use party franks or Little Smokeys). mix all ingredients together. Place in a slow-cooker on high for 1 hour; then on low for 2-3 hours, or until serving time.


(These are just about the easiest things you can make. But they look like you slaved over them. This one is also a Holiday must.)

2 c. shredded Cheddar cheese
1 lb. mild pork sausage
2-1/2 c. Bisquick

Combine cheese and sausage in a bowl; mix with hands until well-blended. Add Bisquick; mix well. Shape into marble-size balls; place on ungreased baking sheet. Bake at 325-degrees for 30 minutes.


(My husband Steve's favorite appetizers. When we throw a party, this is the one dish he insists on!)

1 lb. ground beef -- 1 lb. mild pork sausage -- 1 lb. Velveeta cheese -- 1/2 tsp. chili pwoder -- 1/2 tsp. garlic salt -- 1/2 tsp. oregano -- 2 pkg. party-rye bread

Brown both beef & pork together; drain fat totally. Return to low heat. Slice Velveeta and add to meat mixture. Add spices. Stir to mix, and to completely melt the cheese. Place by spoonfuls onto party-rye bread. Serve hot.


1-1/2 lb. ground beef
1/2 c. rice
1/2 T. chopped onion
1 tsp. salt
1/2 tsp. garlic salt
1 can tomato soup
1 soup can water

Combine all, except soup & water. Shape into balls Place in a baking dish. Combine soup & water; pour over. Cover; bake 1 hour at 350-degrees.


1 (15 oz) box frozen ready-to-bake pie crusts
1 small zucchini (chopped)
1/2 c. fresh mushrooms (chopped)
1/4 c. bacon bits
1 clove garlic (minced)
3 green onions (sliced)
1/2 c. milk
2 eggs
1/2 c. shredded Cheddar cheese
Dash of ground black pepper

Preheat oven to 350-degrees. On a lightly floured surface, roll out one pie crust. Using biscuit butter, cut out 12 circles from dough. Press dough into mini-muffin pan. Repeat with remianing dough.

Mix together zucchini, mushrooms, becan, garlic & green onions. Whisk milk and eggs together; add to vegetable mixture, mixing well. Add cheese and pepper. Fill each muffin cup with 1 T. filling. Bake 13-15 minutes, or until puffed and brown. Cool in pan for 2 minutes; remove carefully. Serve warm.


2 (8 oz) pkg. refrigerator crescent rolls (a total of 16 rolls)
1 (8 oz) pkg. cream cheese
1 (3 oz) pkg. cream cheese
1/3 c. salad dressing
1 tsp. dried dillweed
1/2 pkg. Ranch dressing mix
Toppings (see below)
1 c. shredded Cheddar cheese

For Crust: Unroll crescent rolls and pat into a 10x15-inch baking pan. Bake as directed; cool completely.

In small bowl, mix both packages of cream cheese, salad dressing,dillweed & Ranch dressing mix Spread over cooled crust. Sprinkle with toppings:

Chopped broccoli
Chopped cauliflower
3 chopped tomatoes
Chopped green onions

Cover all with grated Cheddar cheese; chill until serving time.

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