entry by Melissa Hodges
3 blocks softened cream cheese
2 large chicken breasts shredded
7 ounces green chilies (I like to puree mine)
1 egg beaten
1/2 cup chicken broth
Blend the ingredients adding chicken last
Bake @ 325’ 1 hour
(watch it not to overbake)
I cook mine in a spring form pan but you can bake it in a 9x9 pan also.
Top with salsa and cheese
Serve with Taco/Corn Chips
Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts
4/22/2008
Stuffed Mushrooms
entry by Melissa Hodges
1 package Jimmy Dean sausage (sage or regular flavor)
8 oz. cream cheese
2 packages of mushrooms
3 green onions
Cut out mushroom stems-dice stems finely.
Brown sausage with onions and stems.
Drain sausage.
Add cream cheese and stir until smooth.
Fill the mushrooms with cream cheese/sausage mixture.
Place stuffed mushrooms on greased cookie sheet or brush bottom of mushrooms with butter.
Bake at 350 degrees for 20 minutes.
1 package Jimmy Dean sausage (sage or regular flavor)
8 oz. cream cheese
2 packages of mushrooms
3 green onions
Cut out mushroom stems-dice stems finely.
Brown sausage with onions and stems.
Drain sausage.
Add cream cheese and stir until smooth.
Fill the mushrooms with cream cheese/sausage mixture.
Place stuffed mushrooms on greased cookie sheet or brush bottom of mushrooms with butter.
Bake at 350 degrees for 20 minutes.
Bacon Wrapped Smokies
entry by Melissa Hodges
1 pound sliced bacon, cut into thirds
1 (14 oz.) package beef cocktail wieners
1/2 c. brown sugar, or to taste
Preheat the oven to 325 degrees.
Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
Bake for 40 minutes, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting. 16 servings
1 pound sliced bacon, cut into thirds
1 (14 oz.) package beef cocktail wieners
1/2 c. brown sugar, or to taste
Preheat the oven to 325 degrees.
Refrigerate 2/3 of the bacon until needed. It is easier to wrap the wieners with cold bacon. Wrap each cocktail wiener with a piece of bacon and secure with a toothpick. Place on a large baking sheet. Sprinkle brown sugar generously over all.
Bake for 40 minutes, until the sugar is bubbly. To serve, place the wieners in a slow cooker and keep on the low setting. 16 servings
Corn & Black Bean Salsa
entry by Verla Archibald
1 can Blk. beans-drained
1 can kernal orn-drained
1 cup chopped tomatoes
1/2 cup chopped green onion
2 TBsp. chopped cilantro
2 cerranto peppers chopped
Mix and add:
3 TBsp. olive oil
2 TBsp. lime juice
1 tsp. cummin
1/2 tsp. salt & pepper
Serve with chips
1 can Blk. beans-drained
1 can kernal orn-drained
1 cup chopped tomatoes
1/2 cup chopped green onion
2 TBsp. chopped cilantro
2 cerranto peppers chopped
Mix and add:
3 TBsp. olive oil
2 TBsp. lime juice
1 tsp. cummin
1/2 tsp. salt & pepper
Serve with chips
4/17/2008
Spicy Muenster Fondue
entry by Maren Stafford
12 ounces (3 cups) Muenster cheese grated
1/2 sm. brick PepperJack Velveeta cheese (8 ounces)
1 (10 ounce) can green chile enchilada sauce
1 teaspoon cornstarch
1 tablespoon water
1 can diced tomatoes w/green chilies (undrained)
In a medium saucepan, heat enchilada sauce and water to a slow simmer. Toss cheeses with cornstarch and stir in slowly. When cheese is melted add tomatoes. Transfer to a fondue or crock pot and keep warm. Serve right away w/breads, chips, or veggies.
12 ounces (3 cups) Muenster cheese grated
1/2 sm. brick PepperJack Velveeta cheese (8 ounces)
1 (10 ounce) can green chile enchilada sauce
1 teaspoon cornstarch
1 tablespoon water
1 can diced tomatoes w/green chilies (undrained)
In a medium saucepan, heat enchilada sauce and water to a slow simmer. Toss cheeses with cornstarch and stir in slowly. When cheese is melted add tomatoes. Transfer to a fondue or crock pot and keep warm. Serve right away w/breads, chips, or veggies.
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