Favorite Appetizers
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Almond Refresher

6-oz can lemonade concentrate 1 c sugar
6-oz can orange juice concentrate 1 t vanilla
9 c water 1 t almond
2 (24-oz) cans Sprite  

Combine all ingredients and chill.

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Avocado Cream Veggie Dip

1 medium avocado ¼ t seasoned salt
½ t celery salt 1 c water
2 c heavy cream 1/8 t minced garlic

Peel avocado and remove pit. Place it in blender with heavy cream, water, celery salt, seasoned salt, and garlic. Blend at medium speed for 15 seconds.

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Baked Stuffed Mushrooms

12 large fresh mushrooms ¼ c shredded cheese
1 pkg frozen crab, thawed, flaked ½ t garlic & herb Mrs. Dash
2 T mayonnaise ¼ t pepper

Pull out stems of mushrooms, and finely chop. Add rest of ingredients. Stuff into mushroom caps and place under broiler for five minutes.

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Banana Oatmeal Smoothie

1 c milk ½ c sugar
8 ice cubes 1 c baby cereal (rice or oatmeal)
1 banana  

Blend milk and ice cubes in blender until smooth. Add banana, sugar, and cereal and blend until smooth.

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Banana Slush

4 c sugar 2 quarts Sprite
6 c water  
5 mashed bananas  
2 ½ c orange juice  
4 c pineapple juice  

Heat sugar and water until sugar is dissolved. Remove from heat and add all remaining ingredients, except Sprite. Freeze in ice cube trays. To serve, put cubes in glasses and pour in Sprite.

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Beanie Wienies

28-ou pkg Lit'l Smokies (Hilshire Farms)  
16-ou bottle Catalina Salad Dressing
9-ou bottle apricot or apricot-pineapple preserves  
2 ½ T Lipton Onion dry soup mix  

Combine all ingredients in large frying pan and simmer for 1 hour.

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Blueberry Blockbuster Smoothie

1 ½ c frozen blueberries ½ c crushed ice
¼ t vanilla ¼ c sugar
1 c milk  

Whirl all ingredients in a blender. Makes 2 servings.

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Chili's Queso Cup

1 lb Velveeta cheese  
8-oz medium salsa  
15-oz can chili con carne  

Chop Velveeta into small squares. Combine ingredients in large bowl. Microwave in 2 minute increments, stirring after each increment until Velveeta is melted and Queso is warm. Serve with tortilla chips.

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Cold Spinach Dip

1 (10-oz) package spinach, cooked, drained and chopped
1 can water chestnuts, drained and chopped
1 package Knorr Vegetable or Leek Soup Mix  
1 c mayonnaise  
8-oz sour cream  

Mix all ingredients. Chill. Serve with crackers or sourdough bread.

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Crab and Cream Cheese Wontons

8-oz cream cheese ¼ t onion powder
1 pkg frozen crab meat, flaked 1 egg, well beaten
2 T Wondra or flour oil for frying
3 green onions, minced wonton wrappers
  1. Combine cream cheese, crab, flour, green onions, and onion powder.
  2. Place large tablespoonfuls of crab mixture in center of each wonton wrapper.
  3. Brush around edges with egg.
  4. Fold over to form a triangle and press edges together to seal. Bring two sides together to form ring.
  5. Fry in hot oil 2-3 minutes, turning once.
  6. Drain on paper towels.
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Crab Appetizer

1 T Worcestershire sauce 1 t lemon juice
1 T lemon juice 1 t Worcestershire sauce
2 (8-oz) packages softened cream cheese 1 t horseradish
  12-oz bottle of Heinz Chili Sauce
8-oz frozen crab (thawed)  
  Ritz crackers

Mix Worcestershire, lemon juice and cream cheese and spread in bottom of square pan. Flake crab. Spread on cream cheese. Mix lemon juice, Worcestershire, horseradish, and chili sauce, and pour over crab. Serve with Ritz crackers.

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Hot Artichoke Dip

1 can artichoke hearts, drained and chopped
1 c mayonnaise  
1 c Parmesan cheese  
1 ½ c grated mozzarella cheese  
½ t garlic powder  

Mix together and bake at 350° for 30 minutes.

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2 or 3 nicely ripened avocados taco seasonings, to taste
sour cream, to taste salsa, to taste
onion salt, to taste  
garlic powder, to taste  

Cut avocados in half. Remove from skins by slipping a large spoon between the skin and the edible part of the avocado. Smash with a fork. Add sour cream, onion salt, and garlic powder to your own liking. You can stop here or add the taco seasonings and salsa for a different guacamole flavoring. Both are really tasty.

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Island Swizzle

1 tub Crystal Light Tropical Passions Strawberry Kiwi, Passion Fruit Pineapple, or Strawberry Orange Banana
1 ½ c cold water 4 c crushed ice
½ c chilled orange juice 2 c Sprite
1 T lemon or lime juice  

Mix all ingredients in blender except Sprite. Dump into pitcher. Add Sprite.

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8 lemons 1 c hot water
2 oranges 1 c honey
2 limes  
  6 c water
  1 ¾ c sugar

  1. Juice lemons, oranges, and limes with an electric juicer.
  2. Combine hot water and honey, and stir until dissolved.
  3. Combine juices, honey water, water, and sugar, and stir.

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Mallow Fruit Dip

16-oz cream cheese, softened  
13-oz jar marshmallow creme  
2 T orange, lemon, or lime juice  

Beat until well blended. Makes 3 cups.

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Mango Cilantro Salsa

4 or 5 mangoes, chopped (or 3 cans mangoes)
½ red onion, minced  
2 T lime juice  
3 T fresh cilantro, minced  

Combine ingredients. Chill.

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Easy Salsa

28-oz can diced tomatoes 1 jalapeno, seeded to your taste (Seeds make it hot. Remove all seeds for mild.)
1 bunch green onions ½ t bottled garlic
½ white onion ½ t garlic salt
½ bunch cilantro

Chop vegetables coarsely. Put all ingredients in a blender and blend until smooth.

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Oriental Beef Lettuce Wraps

1 ½ pounds leanest ground beef 10-oz package matchstix carrots or 2 medium carrots, shredded
½ c hoisin sauce 1 t dried mint leaves
½ c Asian peanut sauce salt and pepper to taste
1 medium cucumber, chopped large Boston lettuce leaves

Brown ground beef in a large skillet over medium heat. Stir in hoisin and peanut sauces. Heat through. Just before serving, add cucumber, carrots, mint, salt, and pepper. Toss gently. Serve in lettuce leaves.

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Peachy Keen Smoothie

1 ½ c frozen peaches ½ c crushed ice
1 c milk ¼ c sugar

Whirl all ingredients in a blender. Makes 2 servings.

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Pico de Gallo

3 ripe tomatoes, chopped fine ½ red bell pepper, chopped fine
1 large onion, chopped fine ½ green bell pepper, chopped fine
½ T salt ½ t bottled minced garlic
1 small jalapeno, chopped fine ¼ c chopped cilantro (vital)

Mix, age for 30 seconds, and dive in. Serve with tortilla chips. Also especially good with guacamole.

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Pink Lemonade

2 c very hot water
2 c white sugar
7 c water
2 c freshly squeezed lemon juice (7 or 8 lemons)
1 c cranberry juice

Combine hot water and sugar and stir until sugar dissolves. Combine all ingredients and chill.

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Salmon Roll-ups

tortillas red onion, chopped
cream cheese, softened canned asparagus, chopped
canned spinach smoked or canned salmon
cucumber, chopped thin  

Spread a thin layer of cream cheese over tortillas. Sprinkle with rest of ingredients. Roll up.

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Shrimp Ceviche

1 lb cooked shrimp 1 T pickled jalapeno pepper juice
2 Roma tomatoes, diced ¼ c fresh chopped cilantro
½ medium red onion, diced ½ c fresh lime juice
2 avocados, diced  

Combine and chill for two hours. Serve with tortilla chips.

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Shrimp Cocktail Sauce

¼ c ketchup  
1 t lemon juice  
3 t horseradish  

Mix all ingredients well. Serve chilled with shrimp.

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Skor Fruit Dip

8-oz cream cheese 2 t vanilla
¾ c brown sugar 2 Skor bars, chopped
1/3 c powdered sugar

Cream all ingredients. Best if made the day previous to eating.

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Spinach and Artichoke Dip

7 ¾-oz can spinach, drained
6.5-oz bottle marinated artichoke hearts, drained and separated
6-oz container fresh shredded Parmesan cheese
1 c grated Monterey Jack cheese
1 envelope Schilling Alfredo Pasta Sauce blend, made with 1 ½ c half 'n' half instead of water and milk

Mix all ingredients in square pan.

Bake at 350° for 15 minutes.

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Strawberry Slush

1 frozen limeade concentrate 2 (12-oz) packages frozen strawberries
1 frozen pink lemonade concentrate crushed ice
2 ¾ c sugar 1 liter Sprite
1 t vanilla

Empty limeade, pink lemonade, sugar, and vanilla into liquid cooler. Partially thaw strawberries and blend in blender using Sprite to thin. Add to liquid cooler. Blend crushed ice in blender with a little bit of Sprite each time until enough ice has been added to make slush. Taste and add extra sugar to taste.

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Very Berry Smoothie

1 c frozen strawberries ½ c crushed ice
½ c frozen raspberries ¼ c sugar
1 c milk

Whirl all ingredients in a blender. Makes 2 servings.

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