Four Easy Appetizer Recipes

Hot Pizza Dip

8 oz. pkg. Cream cheese, softened

1 teaspoon Italian seasoning

1 cup shredded Mozzarella cheese

8 oz. (jar or can) of pizza sauce

¾ cup shredded Parmesan cheese

2 tablespoons chopped green pepper

Breadsticks

2 tablespoons green onion

          Combine cream cheese and Italian seasoning. Mix well and spread in bottom of 2 cup dish. Combine cheeses and sprinkle half over cream cheese. Spread pizza sauce over and top with remaining cheeses, pepper, and onion. Bake 15-18 minutes at 350° or microwave on high for 4-5 minutes. Dip with breadsticks.

7 Layer Dip

1 can refried beans

Tomatoes (diced)

1 small tub sour cream

1 jar salsa

1 tub avocado dip

1 small can of black olives

Shredded cheese

          In large cake pan, spread refried beans. Place sour cream on top then the avocado dip, ½ jar salsa. Cover with cheese then black olives and tomatoes.

Spinach and Artichoke Dip

10 oz. box frozen chopped spinach, thawed and drained

6 oz. jar of marinated artichoke hearts

1 cup grated Parmesan cheese

1 cup shredded Mozzarella cheese

½ cup grated Cheddar cheese

1/3 cup sour cream

1/3 cup sliced green onions

½ cup mayonnaise

6 slices bacon, crumbled

          Drain and chop artichoke hearts. Combine with well drained spinach. Stir together all ingredients and spread into a 9” x 9” baking dish. Bake at 375° for 20-25 minutes until bubbly and hot. May be served with bagel chips, snack crackers, tortilla chips, or whatever you wish.

 Nachos

½ lb. ground beef, browned and drained

1 lb. Velveeta cheese, cubed

30 oz. can Bush’s Hot Chili Beans

1 cup medium Salsa

          Combine all ingredients in crock pot. Heat on low until melted. Serve warm with tortilla chips or corn chips.

4 More Chocolate Chip Recipes

Chocolate Chip Sour Cream Cake

½ cup butter or margarine, softened

1 cup sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 (8 oz.) carton sour cream

1 teaspoon vanilla extract

1 (6oz.) pkg. semisweet chocolate morsels

1 cup chopped pecans

¼ cup firmly packed brown sugar

         

          Cream butter; gradually add 1 cup sugar, beating at medium speed until light and fluffy. Add eggs, beating well.

          Combine flour, baking  powder, and soda; stir one-third of dry ingredients into creamed mixture. Stir in half of sour cream. Repeat procedure, ending with flour mixture. Stir in vanilla.

          Combine chocolate morsels, pecans, and brown sugar; set aside. Spoon half of batter into a greased and floured, 10-inch tube pan. Sprinkle half of chocolate mixture. Spoon in remaining batter; top with remaining chocolate mixture. Bake at 350° for 50 minutes or until wooden pick comes out clean. Remove from pan; cool completely.

Giant Chocolate Chip Cookies

1 cup butter or margarine, softened

1 cup firmly packed brown sugar

½ cup sugar

2 eggs

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

1 ½ cups semisweet chocolate morsels

¾ cup chopped pecans

          Cream butter; gradually add sugar, beating at low speed of an electric mixer until light and fluffy. Add eggs, and beat until well blended.

          Combine flour, soda, and salt. Add to creamed mixture, stirring well. Stir in vanilla, chocolate morsels, and pecans.

          Divide mixture into thirds. Spoon each third onto an ungreased cookie sheet, spreading into and 8½-inch circle. Bake at 375° for 12 to 14 minutes or until lightly browned. Gently remove cookies to wire racks to cool completely.

Chocolate Chip Brownies

¼ cup butter or margarine, softened

¾ cup sugar

¼ cup light corn syrup

2 eggs, beaten

1 teaspoon vanilla extract

2 (1 oz.) squares unsweetened chocolate, melted

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

½ cup semisweet chocolate morsels

½ cup chopped walnuts

          Cream butter; gradually add sugar, beating well at low speed of an electric mixer. Add corn syrup, eggs, and vanilla; beat well. Stir in melted chocolate.

          Combine flour, baking powder, and salt; stir into creamed mixture. Stir in chocolate morsels and walnuts.

          Spread mixture into a lightly greased 9-inch square baking pan. Bake at 350° for 25 to 30 minutes. Cool and cut in 1½-inch squares.

Nutty Chocolate Chip Pie

¼ cup plus 2 tablespoons butter or margarine, softened

1 cup sugar

1 teaspoon vanilla extract

2 eggs

½ cup all-purpose flour

1 (6 oz.) pkg. semisweet chocolate morsels

¾ cup chopped pecans

½ cup flaked coconut

1 unbaked 9-inch pastry shell

          Cream butter, sugar, and vanilla in a medium mixing bowl, beating at low speed of an electric mixer. Add eggs, and beat well. Stir in flour. Gradually stir in chocolate morsels, pecans, and coconut. Pour into pastry shell. Bake at 350° for 35 to 40 minutes.