BANDITO CHICKEN WINGS

12 whole chicken wings (about 2 pounds)
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup butter or margarine, divided
2 tablespoons cooking oil
1/2 cup taco sauce
1/2 cup barbecue sauce
1/4 cup French salad dressing
1 teaspoon Worcestershire sauce
1/8 teaspoon hot pepper sauce

Cut chicken wings into three sections; discard wing tips. Sprinkle with salt and pepper.

In a skillet over medium heat, combine 2 tablespoons butter and oil. Fry chicken until brown, about 6-8 minutes on each side. Place in a greased 13-in. x 9-in. baking dish.

In a saucepan, combine taco sauce, barbecue sauce, French dressing, Worcestershire sauce, hot pepper sauce and remaining butter; cook and stir over medium heat until the butter is melted and sauce is blended. Pour 1/2 cup over the chicken wings.

Bake, uncovered, at 300° F. for 15-20 minutes or until chicken juices run clear. Serve with the remaining sauce.

Servings: 6

BAKED SPINACH LOAF DIP

2 (8-ounce) packages cream cheese, softened
1 cup mayonnaise
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup (4-ounces) shredded cheddar cheese
1 (8-ounce) can water chestnuts, drained and chopped
5 bacon strips, cooked and crumbled
1 green onion, chopped
2 teaspoons dill weed
1 garlic clove, minced
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 (1-pound) loaf unsliced round bread
Raw vegetables

In a mixing bowl, beat cream cheese and mayonnaise. Stir in the next nine ingredients.

Cut a 1-1/2-in. slice off top of bread; set aside. Carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread and set aside. Fill the shell with spinach dip; replace top. Wrap in heavy-duty foil; place on a baking sheet.

Bake at 375°F. for 1-1/4 to 1-1/2 hours or until the dip is heated through. Open the foil carefully. Serve warm with bread cubes and raw vegetables.

PEARS WITH GORGONZOLA APPETIZER 

2 pears, cored and thinly sliced
1/4 lb gorgonzola or blue cheese
zest and juice of 1 lemon
1/2 cup almonds chopped
a sprig of basil, chopped

Preheat oven to 400° F. Lay pear slices on a baking sheet and place a lump of cheese on each. Sprinkle with lemon, almonds and basil. Bake for 10 minutes, or until cheese is melted and nuts are browned.

SPICED OLIVE OIL FOR BREAD DIPPING  

1 cup olive oil
1 tablespoon balsamic vinegar
1 tablespoon freshly chopped basil and parsley
1 tablespoon dried oregano
2 minced garlic cloves (or more if you want)
1/2 teaspoon salt
1 teaspoon pepper
1 tablespoon chopped sun dried tomatoes

Mix all of the above and let sit for one to two hours so that all the flavors meld together.

HOLIDAY APPETIZER PUFFS

1 frozen puff pastry sheet, thawed
2 tablespoons olive or vegetable oil
ASSORTED TOPPINGS:
Grated Parmesan cheese
Sesame seeds
Poppy seeds
Dried dill weed
Dried basil
Paprika
Capers, drained
Sliced green olives

Preheat oven to 425 degrees F.

Roll pastry on lightly floured surface to 13x13 inch square. Cut into shapes with cookie cutters (simple shaped cutters work best). Place on ungreased baking sheets.

Brush cut-outs lightly with oil. Decorate with desired toppings.

Bake 6 to 8 minutes or until golden. Serve warm or at room temperature.

Servings: 18

CHEESY PUMPKIN SPREAD

INGREDIENTS:
1 tablespoon butter
1/2 cup chopped pecans
12 ounces softened cream cheese
1/2 cup crumbled blue cheese
1 1/2 cup shredded sharp cheddar cheese
1 cup canned pumpkin
2 cloves garlic, minced
2-4 tablespoons sweet or dry sherry

DIRECTIONS:
Line a 4 cup mold with plastic wrap. In small skillet, melt
butter. Saute pecans for 1 minute or until golden. In large
bowl beat cream cheese, cheddar cheese, blue cheese, pumpkin
and garlic on medium speed until creamy. Beat in enough
sherry to make desired spreading consistency. Spoon into
mold. cover and refrigerate at least 8 hours or until firm
enough to hold shape. unmold onto serving plate. Press pecans
on top. Serve with crackers.

Categories: Appetizers, Dips & Spreads, Holiday

BACON WRAPPED WATER CHESTNUTS

INGREDIENTS:
2 pounds thick cut bacon
2 (8 ounce) cans water chestnuts

DIRECTIONS:
Slice bacon in half; wrap one piece bacon around one chestnut.
Skewer with toothpick to hold in place. Broil in toaster or
conventional oven, turning frequently, until the bacon is
evenly cooked. Serve warm.

Yield: 24 Servings

SWEET & CREAMY PUMPKIN DIP

Thanksgiving



Sweet and Creamy Pumpkin Dip is the perfect appetizer or dessert to

serve with Gingersnaps for any fall or winter gathering and it is so

easy to make!



1 package (8 ounces) cream cheese, softened 2 cups confectioners sugar

1 can (15 ounces) pumpkin

1 Tblsp Pumpkin Pie Spice

1 tsp Pure Orange Extract

1/2 teaspoon Ground Ginger

Gingersnap cookies



1. Blend cream cheese and confectioners sugar until smooth in a mixer or

food processor. Add pumpkin and remaining ingredients. Mix or blend

thoroughly.



2. Chill 30 minutes or until ready to serve.



Serve with Gingersnap cookies and/or Red Delicious apples or pears,

cored and cut into 1/2-inch slices, leaving skin on for color. Toss

fruit with a little lemon juice mixed with water to prevent browning.



Makes 20 (2 tablespoon) servings

Stromboli



1 loaf frozen dough, thawed completely

6 slices turkey

6 slices chipped ham

6 slices salami

6 slices provolone cheese

4 to 5 canned roasted red peppers drained

1 tablespoon margarine



Preheat oven to 350° F.

Roll out dough to 15 inches long.

Down center third, lay turkey, topped by ham, topped by salami, topped by provolone and then red peppers.

Roll over one third and then other third to make a loaf.

Rest loaf on its long edge to seal; tuck ends under.

With a knife, punch holes.

Bake at 350 degrees for 35 minutes.

Remove from oven.

Rub margarine on top.

Return to oven for 10 to 15 minutes or until golden brown.

Let sit 10 minutes and slice.

Serves 12 to 15 appetizers.

Potato Pancakes



1/2 cup flour

1/2 cup milk

3 eggs

2 teaspoon salt

1/2 teaspoon pepper

1 package (20 ounces)Refrigerated Hash Brown Potatoes

1 cup chopped green onions



In large bowl, thoroughly whisk flour, milk, eggs, salt and pepper. Add potatoes and onions, mix well. Pour 1/3 cup potato mixture into a heated skillet or griddle. Spread mixture slightly (approx. 4") to form pancake. Cook in skillet until brown, turning once. Serve with sour cream and chives. *Pancakes can be prepared as 1" size appetizers. Makes 12 pancakes

Spinach and Feta Cheese Quesadillas



"A twist on the classic, these wonderful little appetizers are filled with a

perfectly seasoned feta, spinach and green onion mixture."



Prep Time:10 MinutesCook Time:15 MinutesReady In:25 MinutesServings:<WBR>8



INGREDIENTS:

3 tablespoons olive oil, divided

2 1/2 teaspoons dried Italian seasoning, divided

1 1/2 teaspoons Morton® Coarse Kosher Salt

4 (10 inch) flour tortillas

4 tablespoons prepared basil garlic pesto, divided

1 (10 ounce) bag baby spinach, coarsely chopped

1 cup chopped green onions

1 (4 ounce) package feta cheese crumbles

1/4 cup shredded Monterey Jack cheese, divided



DIRECTIONS:

In small bowl, combine 2 tablespoons olive oil with 2 teaspoons Italian seasoning and Morton® Kosher Salt. Brush mixture on one side of each tortilla. Place tortillas, oil-side-down in single layer, on lightly greased large baking pans. Evenly spread basil pesto on top of tortillas.

In small bowl, combine chopped spinach, onions, feta cheese and remaining 1/2 teaspoon Italian seasoning and tablespoon of olive oil. Toss to coat spinach with oil. Top two tortillas evenly with spinach/green onion mixture, and then sprinkle each with 2 tablespoons Monterey Jack. Cover with second tortilla; press down firmly.

Bake quesadillas at 375 degrees F. 10 to 15 minutes or until tortillas are light golden brown along edges and cheese melts. Cut into wedges; serve immediately.



TIP:



Substitute French-style goat cheese for feta cheese.

Seafood Stuffed Mushrooms

Ingredients

• 8 oz. fresh mushrooms, stems removed
• 2 (8 oz. ea.) pkgs. cream cheese, softened
• 2 green onions, chopped
• 1/4 lb. imitation crabmeat
• 1/4 lb. small shrimp, peeled and deveined
• 2 (1 oz. ea.) pkgs. green onion dip mix
• 1 dash garlic powder
• salt and pepper to taste

Directions

In a medium bowl, combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper. Mix all together and chill mixture for about 1 hour. Spoon mixture into clean dried mushroom caps to stuff and serve.

Orange Cheesecake Dip



Prep: 5 min. Refrigerated cheesecake filling is sold in a tub near the

cream cheese. It is fully cooked and ready to use. Serve this

incredibly easy but equally impressive dessert dip with sliced pears,

apricots, cherries, strawberries, and assorted cookies.

Ingredients



1 (24.2-oz.) container ready-to-eat cheesecake filling

1/4 cup orange marmalade, melted

2 teaspoons grated orange rind

Preparation

1. Stir together all ingredients. Cover and chill until ready to serve.



Note: For testing purposes only, we used Philadelphia Ready-To-Eat

Cheesecake Filling.

Yield



Makes 3 cups

Southern Living, OCTOBER 2007