Fourth of July Appetizer Recipes
Blue Cheese Ball
Ingredients
1 (8 ounce) package cream cheese, softened
3 ounces crumbled blue cheese
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
3 drops hot pepper sauce
3/4 cup finely chopped pecans
Directions
In a medium bowl, mix together the cream cheese and blue cheese. Blend in the celery, onion, and hot pepper sauce. Chill overnight, or until firm.
Roll the chilled cheese mixture into a ball, and coat with pecans. Wrap in waxed paper, and refrigerate until serving.
Crunchy Chicken Balls
Ingredients
1 cup finely chopped cooked chicken
1/4 cup minced green onions
1/2 cup finely shredded sharp cheddar cheese
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons mayonnaise
3/4 cup finely chopped pecans or chopped fresh parsley
Directions
In a bowl, combine the first six ingredients; mix well. Shape into 3/4-in. balls. Roll in pecans or parsley. Cover and chill.
Cinnamon Chips with Fruity Salsa
Ingredients
2 kiwis, peeled and diced
2 yellow apples, peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10-inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
Directions
In a large bowl, thoroughly mix first seven ingredients. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350°.
Coat one side of each flour tortilla with cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
Guacamole for a Crowd
Ingredients
18 avocados - peeled, pitted, and mashed
6 lime, juiced
2 tablespoons salt
3 cups diced onion
1 cup and 2 tablespoons chopped fresh cilantro
12 plum tomatoes, diced
2 tablespoons minced garlic
Directions
In a large bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Refrigerate 1 hour for best flavor.
Seven-Layer Taco Dip
Ingredients
1 package taco seasoning mix
1 (16 ounce) can refried beans
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded cheddar cheese
Directions
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter or on the bottom of a trifle bowl
Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
Sweet Bacon Smokies
Ingredients
1 (16 ounce) package little smokey sausages
1 pound bacon
1 cup brown sugar
Directions
Preheat oven to 350°.
Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a broiler pan. Sprinkle them liberally with brown sugar.
Bake until bacon is crisped and the brown sugar has melted.
Pecan Sugars
Ingredients
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
Directions
Preheat oven to 250°. Grease a baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake for 1 hour. Stirring every 15 minutes.
Finger-Lickin' Fruit Dip
Ingredients
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow cream
1/2 teaspoon vanilla extract
Directions
Using an electric mixer, blend all ingredients until mixed thoroughly.
Serve with fresh, cut fruits.
Variation: Use strawberry cream cheese in place of regular.
Spectacular Spinach Dip
Ingredients
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) container sour cream
1 cup mayonnaise
1 envelope dry vegetable soup mix
1 (8 ounce) can water chestnuts, drained and chopped
3 green onions, chopped
Directions
In a medium bowl, mix together all ingredients. Cover and chill in the refrigerator approximately 2 hours before serving.
Texas Caviar
Ingredients
2 (15.5 ounce) cans black-eyed peas, drained and rinsed
2 tomatoes, chopped
1 medium sweet onion, chopped
1/2 cup chopped jalapeno peppers
8 ounces Italian dressing
2 avocados
Directions
In a large bowl, mix first five ingredients.
Just before serving peel, pit, and chop the avocados. Stir in the avocados into the mix.
Tuna Ball Appetizer
Ingredients
1 (6 ounce) can tuna, drained and flaked
1 (8 ounce) package cream cheese, softened
3/4 cup chopped pecans
1/4 cup chopped onion
Directions
In a medium bowl, blend tuna, cream cheese, 1/2 the pecans, and onion. Shape into a ball or loaf. Coat ball with remaining pecans. Refrigerate until served.
Garlic Dill Crackers
Ingredients
1 (12 ounce) package oyster crackers
1 (1 ounce) package ranch dressing mix
1/2 teaspoon dried dill weed
1/4 teaspoon garlic powder
3/4 cup olive oil
Directions
Preheat oven to 200°.
Whisk together the oil and seasonings; add crackers and toss to coat evenly.
Spread evenly on large baking sheet and bake for 20 minutes, stirring halfway through cooking time.
Pita Chips
Ingredients
12 pita bread pockets
1/2 cup olive oil
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
1/2 teaspoon dried basil
1 teaspoon dried chervil
Directions
Preheat oven to 400°.
Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!
