Some of my favorite appetizers to share with family and friends:

Artichoke Jalapeno Dip

With a Texas Flair!

 

1 8 oz. cream cheese, softened                    1 clove garlic, minced

1 14 oz. can artichoke hearts, chopped        2 Tbsp. parmesan or asiago cheese   

1 Tbsp. chopped jalapenos                           2 Tbsp. seasoned bread crumbs         

1 Tbsp. lemon juice                                      1 Tbsp. butter, melted

salt & pepper to taste

Mix cream cheese, drained, chopped artichoke hearts, jalapenos, lemon juice, garlic, parmesan and a little salt and pepper.  Pour into buttered baking dish.   Mix bread crumbs with melted butter.  Sprinkle on top.  Bake at 350° about 15 minutes, until heated through and lightly browned on top.  Serve with crackers.

 

Bacon Wrapped Water Chestnuts

These are great for parties & showers – make plenty!

 

Water chestnuts, drained                                      brown sugar

Thin sliced bacon, cut into thirds                  few drops of maple syrup

Wrap each water chestnut with a piece of bacon and secure with a toothpick.  Line a pan with foil (for easy clean up).  Place bacon wrapped chestnut on the foil and put a few drops of maple syrup on each one.  Sprinkle the tops with brown sugar.  Broil until the bacon is done.

 

Baked Brie in Bread with Apples

This is a lovely holiday appetizer – very festive! 

1 loaf crusty round bread                             Sliced red and green apples

   Such as sour dough                                  olive oil & salt

1- 1½  lb. Brie cheese                                  Optional:  dried cranberries, walnuts, Almonds, cinnamon & orange zest

Cut the center out of the round loaf of bread making a “bowl”.  Cut the removed bread into large “croutons”.  Coat the croutons lightly with olive oil and salt if desired.  Put the loaf or “bowl” in center of cookie sheet.  Surround by the seasoned croutons.  Trim the rind off of the Brie cheese and cut in cubes.  Put cubes in the bread bowl.  Bake plain, or add cranberries, walnuts, slivered almonds, cinnamon and/or orange zest as desired.  Bake at 375° until cheese is melted through.  The bread cubes must be removed just as they become crisp.  Return the bread bowl to oven until the cheese is completely melted.  Serve on a large platter with the red and green apples and seasoned croutons.  It is great plain or with add-ins.

Buffalo Chicken Dip

 

2 (10oz.) cans chunk chicken, drained                  1 ½ cups cheddar cheese, grated

2 (8oz.) pkgs. cream cheese, soft                celery stalks cut into 3” pieces

1 cup Ranch dressing                                     (1-2 bunches)

¾ cup Frank’s Red Hot Pepper Sauce           1 box chicken-in-a-biscuit crackers

Heat chicken and hot sauce in a pot over medium heat until heated through.  Stir in cream cheese and Ranch dressing.  Cook, stirring until blended and warm.  Mix in half of the cheddar cheese and put in slow cooker or serving dish that can be micro-waved.  Sprinkle remaining cheese on top.  Cover and cook on low setting until hot and bubbly.  Serve with celery sticks and crackers.