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Recipes - Appetizers

Bacon Mushroom Crowns

Submitted By: Sarah, Telford

40 medium mushrooms
1/2 lb. bacon, cooked crispy and crumbled
1 cup shredded swiss cheese
1/2 cup corn chips crushed
2 garlic cloves crushed

Remove mushroom stems and chop.  Combine with remaining ingredients.  Fill mushroom caps.  Place on baking pan stuffing side up.  Broil 5 to 7 minutes, or until light brown and bubbly.

Beefy Chili Skillet

Submitted By: Virginia Rush, Piney Flats

1 pound ground beef
2 cans (15 oz. each) chili with beans
1 can (14.5 oz.) diced tomatoes (undrained)

Brown meat in large skillet over medium high heat; drain.  Stir in chili and the tomatoes with juice.  Reduce heat to low; simmer 5 to 7 minutes or until heated through, stir occasionally.

Carrot Souffle

Submitted By: Jean W., Johnson City

1 lb. carrots, cooked and mashed
1/2 cup butter
3 eggs
1 cup sugar
3 Tbs. self rising flour
1 tsp. baking powder
1 tsp. vanilla

Mix well.  Put in 2 quart baking dish and bake 1 1/2 hours at 350 degrees.  Sprinkle powdered sugar on top after baking if you like.

Chicken Cheese Ball

Submitted By: Evelyn M., Johnson City

2 pkg (8oz) cream cheese
1 can white chicken (drained)
1 pkg ranch dressing (dry)
chopped pecans

Let cream cheese soften at room temperature. Combine cheese, chicken, and dressing mix. Mix well, form into ball, roll in pecans and wrap in plastic wrap and refrigerate.

Chicken Salsa Dip

Submitted By: Sandy R., Kingsport

2 cans of white chicken (drained)
2 16 oz jars Pace Salsa (chunky)
4 c finely shredded cheddar cheese

Mix all ingredients and microwave for 5 minutes.  Serve with Lime Flavored Tostitos.

So easy and so good!

 

Cucumber Dip

Submitted By: Gail Franklin, Johnson City

3 small finely chopped cucumbers
1 8 ounce package cream cheese
1 green onion
3 tnsp mayo
1 sprinkle garlic salt

Mix well.  Refrigerate two hours.  Serve with favorite chips.

Fire Crackers

Submitted By: Sonja Fox, Johnson City

1 package oyster crackers
1 c canola oil
1 package dry Ranch Dressing Mix
1-2 tbsp cayenne pepper.

Mix and put in plastic bag.  Place in refrigerator over night and serve.

Hash Brown Potato Casserole

Submitted By: Unknown

1 32 oz pkg hashbrown potatoes
2 c shredded cheddar cheese
1 c cream of chicken soup (or can)
½ c chopped onion
¼ cup oleo
½ tsp salt
¼ tsp pepper

Mix above ingredients. Place in 13 x 9 pyrex dish. Add 1 cup bread crumbs or potato chips and 1 tbsp melted oleo. Toss on top. Bake at 350 degrees for 1 hour.

Hot Cheese Spread

Submitted By: Debbie Bays

1 block cream cheese, softened
1/2 cup mayo
1 cup Swiss cheese, shredded
2 tbsp. green onion, chopped
8 slices bacon, cooked and crumbled
1/2 cup butter crackers, crumbled

Mix first 4 ingredients and spoon into baking dish.  Top with crumbled bacon and crackers.  Bake at 350 for 20 minutes.  Serve hot with crackers (Ritz crisps are the best).  **My tip: After frying the bacon, pour about 2 tbsp. of the bacon grease into the cheese mixture for extra moistness**  You can make this ahead of time and refrigerate.  Don't spread the crackers on top until ready to bake.

Maple Glazed Pecans

Submitted By: Charlene D., Kingsport

8 ounces pecans
2 tbsp butter
2 tbsp brown sugar
2 tbsp maple syrup

Stir until well mixed and pecans are coated.  Add a sheet of parchmnet paper to a baking
sheet, and spread pecans on.


 

Mini Aloha Puff’s Pizzettes

Submitted By: Mrs. Richard M., Johnson City

1 can Pillsbury Refrigerated Crescent Dinner Rolls
2 tbsp thick sweet-and-sour sauce
1 (4oz) c finely shredded Swiss Cheese
24 oz thinly sliced cooked ham, cut into short thin strips
1 (8oz) can pineapple tidbits in juice (well drained)

Preheat oven to 375 degrees. Lightly spray cookie sheet with cooking spray. Unroll dough into 2 long rectangles; press perforations to seal. Cut each rectangle into 12 squares. Place squares on cookie sheet. Top each square with ¼ tsp sweet-and-sour sauce. Layer each square with cheese, ham, more cheese, and pineapple. Bake for 11-12 minutes or until edges are golden brown. Serve warm. Store in refrigerator.

Hint: You can assemble these tiny pizzas ahead; cover and refrigerate them for up to 2 hours before baking.

No Cook Pickles

Submitted By: Unknown

1/2 gallon cucumbers
2 cups vinegar
2 tsp salt
2 tsp pickling spice

Pack in jars.  Pour over cucumbers in jar and finish filling with water.  Seal tightly.  Let sit at least 6 weeks.  When ready to eat, open, drain, and slice.  Desolve 2 cups sugar in 3 tablespoons of water or vinegar and pour over sliced pickles.  Place in refrigerator.  They will last for four weeks.

Pimento Cheese

Submitted By: Jeri H., Johnson City

2 lbs. box of Velvetta Cheese
1 7-oz. jar of pimentos (drain)
1 pint Miracle Whip

Grind pimentos then cheese.  Add miracle whip.  Mix well and chill in refrigerator.  This recipe can be halved for 2 or 4 people. 
 

Red Punch

Submitted By: Gail Franklin

1 can Hawaiian Punch
1 pkg. pre-sweetened Kool-Aid
2 cups pineapple juice
1  16-oz. 7UP
1 quart vanilla ice cream

Mix all ingredients together and serve.

Upside Down Pizza

Submitted By: Mrs. Doris C, Telford

2 lbs ground chuck
1 c chopped onion
2 (8 oz) cans tomato sauce
1 1/4 pkg dry spaghetti sauce mix
16 oz sour cream
3 cups grated mozzarella cheese
8 oz pkg crescent rolls

Brown ground chuck and drain.  Add 1 cup chopped onion and cook slowly until onion is soft.  Stir in tomato, sauce, and dry spaghetti sauce mix.  Cook over low heat 10 minutes, stirring frequently.  Spoon into a lightly greased 9" x 13" x 2" pan, sprayed with Pam.  Top with sour cream.  Sprinkle Mozzarella cheese over sour cream.  Unroll 8 oz pkg crescent rolls (cut at the seams) and place on top of cheese.  Bake uncovered at 350 degrees for 20 minutes.

"Good for the Super Bowl Crowd"

Veggie Dip

Submitted By: Bonnie W., Piney Flats

2 c Hellman’s Mayonnaise
2 c sour cream
3 tbsp onion (grated)
3 tbsp dill weed
1½ seasoned salt
1 tbsp parsley

Mix and chill.