Category: Appetizers


Oct
2020

Dried Beef Cheese Ball

categories: Appetizers, Recipes

Today I am featuring a vintage recipe that I have been meaning to put on the blog for a while. I have been making this cheese ball since the 90’s, and it has always been a favorite of mine. It is a mix of five ingredients that you probably have on hand. The mix of a savory meat with the cream cheese is the perfect topping for any cracker. Let’s get started. Here are the ingredients you need plus Worcestershire sauce, which is not pictured.

Start by mixing together in a large bowl, 2 (8 oz. packages) of softened cream cheese, 1 bunch of chopped green onions, 1 teaspoon of Lawry’s Seasoned Salt, 1 tablespoon Worcestershire sauce, and 1 (5 oz.) package of chopped dried beef lunch meat. Note, you’ll need to set aside 3 ounces of the 5 ounces of beef to put on the outside of the cheese ball.

Shape the ingredients into a ball and roll it in the remaining dried beef, to form a layer on the outside of the cheese ball.

This recipe is best served with your favorite crackers.

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Dried Beef Cheese Ball

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Ingredients
  

  • 2 8 oz. packages Cream cheese (softened)
  • 1 Bunch of chopped green onions
  • 1 teaspoon Lawry's Seasoned Salt
  • 1 tablespoon Worcestershire sauce
  • 1 5 oz. package chopped dried beef lunch meat

Instructions
 

  • Start by mixing together in a large bowl, 2 (8 oz. packages) of softened cream cheese, 1 bunch of chopped green onions, 1 teaspoon of Lawry's Seasoned Salt, 1 tablespoon Worcestershire sauce, and 1 (5 oz.) package of chopped dried beef lunch meat. Note, you'll need to set aside 3 ounces of the 5 ounces of beef to put on the outside of the cheese ball. Shape the ingredients into a ball and roll it in the remaining dried beef, to form a layer on the outside of the cheese ball. This recipe is best served with your favorite crackers.
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Jan
2019

Chile Con Queso

categories: Appetizers, Recipes

The big game is this weekend and if you live in the Midwest like me you are probably too cold to plan your menu. However if you start planning, I have a Chili Con Queso recipe that is a crowd pleaser. It’s inspired by a recipe from BigOven for Carlos O’Kelly’s Chile Con Queso, My daughter gives it a thumbs up and I know your guests will too. This is dannyspharmacy.com an incredibly velvety queso dip that is so good you’ll run out of it before the game is even over.

Cut the 32 oz. block of Velveeta into cubes and then mix it with 2 tablespoons of butter, 2 (10 oz.) cans of Rotel Mild Tomatoes and Chiles drained, and 8 oz. of sour cream. Melt the mixture in a pan over low heat or a slow cooker.

Serve with tortilla chips and enjoy!

Chili Con Queso

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Ingredients
  

  • 32 oz. Velveeta Cheese
  • 2 tbsp. butter
  • 2 (10 oz.) cans Rotel Mild Tomatoes and Chiles Drained
  • 8 oz. Sour Cream

Instructions
 

  • Cut the 32 oz. block of Velveeta into cubes and then mix it with 2 tablespoons of butter, 2 (10 oz.) cans of Rotel Mild Tomatoes and Chiles drained, and 8 oz. of sour cream. Melt the mixture in a pan over low heat or a slow cooker.
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Dec
2017

Dill Pickle Dip

categories: Appetizers, Recipes

It’s New Year’s Eve tomorrow night, and I have the perfect dip for you to take to a party or to veg out at home with.  When I saw this Dill Pickle Dip on An Affair from the Heart’s blog, I knew I had to make it because I love those dried beef wrapped pickle appetizers.  However, I hate doing all the work of wrapping the pickles and cutting them up.  This recipe is so easy since all you have to do is cut up everything and mix it together.  Who needs extra kitchen time on New Year’s Eve when there are parties to attend. Let’s get started because 2018 is coming soon.

Start by chopping up your 16 ounces of dill pickles and 9 ounces of dried beef.

In your mixer combine the 16 ounces of softened cream cheese with the chopped pickles and dried beef.

Put the dip in the refrigerator until you are ready to serve. Then serve with your favorite cracker.  Don’t forget to refrigerate the leftover dip.  Happy New Year!

Dill Pickle Dip
A delicious dip
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Ingredients
  1. 16 ounces of dill pickles chopped
  2. 9 ounces of dried beef chopped
  3. 16 ounces of cream cheese softened
Instructions
  1. Start by chopping up your 16 ounces of dill pickles and 9 ounces of dried beef.
  2. In your mixer combine the 16 ounces of softened cream cheese with the chopped pickles and dried beef.
  3. Put dip in the refrigerator until you are ready to serve. Then serve with your favorite cracker.  Don't forget to refrigerate the leftover dip.
Adapted from An Affair from the Heart
Adapted from An Affair from the Heart
Cooking Up Cottage https://www.cookingupcottage.com/

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Feb
2017

Ranch and Salsa Wraps

categories: Appetizers, Recipes

This wrap is perfect as a light lunch, appetizer, or a crowd-pleasing party food. With the big game coming up this Sunday, you will need something to take with you to the party you’re attending.  This wrap is packed full of flavor from everyone’s favorite ranch seasoning, healthy green peppers, and your choice of salsa.  With that much flavor going on, you can’t go wrong.  I used leftover rotisserie chicken in my wraps, which made my prep work very easy.  So let’s mix up the filling, get out the tortillas and start wrapping.

In a bowl mix 1 cup of shredded cooked chicken (if you just cooked the chicken you want to let it cool before putting it in this wrap or use leftover chicken or canned chicken), 1/2 cup of sour cream, 1/2 cup of shredded sharp cheddar cheese, 1/2 cup of salsa, 1 chopped green pepper, and 1 (1 oz.) package of dry ranch seasoning.

 

Fill tortillas with a 1/4 of the mixture and then roll them up.

Cut them into five pieces.

Arrange on a platter and refrigerate before and after serving. This recipe makes 21 small wraps.

Now you are ready for the big game with a yummy plate of appetizers.

Ranch and Salsa Wraps
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Ingredients
  1. 1 cup of shredded cooked chicken (if you just cooked the chicken you want to let it cool before putting it in this wrap or use leftover chicken or canned chicken)
  2. 1/2 cup of sour cream
  3. 1/2 cup of shredded sharp cheddar cheese
  4. 1/2 cup of salsa
  5. 1 chopped green pepper
  6. 1 (1 oz.) package of dry ranch seasoning
  7. 4 (9 inch) flour tortillas
Instructions
  1. In a bowl mix 1 cup of shredded cooked chicken (if you just cooked the chicken you want to let it cool before putting it in this wrap or use leftover chicken or canned chicken), 1/2 cup of sour cream, 1/2 cup of shredded sharp cheddar cheese, 1/2 cup of salsa, 1 chopped green pepper, and 1 (1 oz.) package of dry ranch seasoning.
  2. Fill tortillas with a 1/4 of the mixture and then roll them up.
  3. Cut them into five pieces.
  4. Arrange on a platter and refrigerate before and after serving. This recipe makes 21 appetizers.
Cooking Up Cottage https://www.cookingupcottage.com/

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