Peachy Jalapeno

Guacamole

Ingredients

 2 medium ripe avocados, peeled and cubed

 2 tablespoons lime juice
 1/2 teaspoon kosher salt
 1/2 teaspoon ground cumin
 1/4 teaspoon pepper
 1 medium peach, peeled and finely chopped
 1 jalapeno pepper, seeded and minced
 2 tablespoons finely chopped red onion
 Tortilla chips

Procedure
 1. Mash avocados with lime juice, salt, cumin and pepper. Gently stir in peach,
jalapeno and red onion. Serve with tortilla chips.

Ingredients

 1 jar (8-1/2 ounces) julienned oil-packed sun-dried tomatoes

 2 garlic cloves, minced
 1 log (11 ounces) fresh goat cheese
 Minced fresh parsley, optional
 Assorted crackers

Procedure

1. Drain tomatoes, reserving 3 tablespoons of oil.

2. In a small skillet, heat reserved oil, tomatoes and garlic over medium-high
heat. Cook and stir 5 minutes or until garlic is golden and tomatoes are
 heated through. To serve, place cheese on a serving plate. Pour tomato
mixture over cheese. If desired, sprinkle with parsley. Serve with crackers.

Ingredients

 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

 1/2 cup olive oil
 2 tablespoons minced fresh parsley
 1 tablespoon lemon juice
 1 green onion, cut into three pieces
 1 to 2 garlic cloves, peeled
 1/4 teaspoon salt
 Assorted fresh vegetables and baked pita chips

Procedure
 1. In a food processor, combine the first seven ingredients; cover and process
until blended. Transfer to a bowl. Refrigerate until serving. Serve with
vegetables and pita chips.

Ingredients

 2 jars (7-1/2 ounces each) marinated artichoke hearts

 2 tablespoons red wine vinegar
 2 tablespoons olive oil
 6 plum tomatoes, sliced
 1-pound fresh mozzarella cheese, sliced
  2 cups loosely packed fresh basil leaves
 Coarsely ground pepper, optional

Procedure

1. Drain artichokes, reserving 1/2 cup marinade. In a small bowl, whisk the
vinegar, oil and reserved marinade.

2. On a large serving platter, arrange the artichokes, tomatoes, mozzarella

cheese and basil. Drizzle with vinaigrette. If desired, sprinkle with coarsely
ground pepper.

Ingredients

 3/4 cup spreadable cream cheese

 1/2 cup crumbled blue cheese
 12 slices lean deli pastrami
 12 dill pickle spears
Procedure

1. In a small bowl, mix cream cheese and blue cheese until blended. If
necessary, pat pastrami and pickles dry with paper towels.

2. Spread about 1 tablespoon cheese mixture over each pastrami slice; top
with a pickle spear. Roll up tightly. Cut each roll into four slices. Refrigerate
leftovers.
Ingredients

 1-1/2 cups deli potato salad

 6 diagonally cut French bread baguette slices (1/2 inch thick)
 6 ounces fully cooked ham, thinly sliced
 6 slices tomato
 12 dill pickle slices
 2 hard-boiled large eggs, sliced
 2 slices red onion, separated into rings

Procedure

1. Spread 1/4 cup potato salad on each baguette slice. Layer with ham,
tomato, pickle, eggs and onion.
Ingredients

 1 package (8 ounces) cream cheese, softened

 1/4 cup butter, softened
 2 cups confectioners' sugar
 1/3 cup baking cocoa
 1/4 cup 2% milk
 2 tablespoons brown sugar
 1 teaspoon vanilla extract
 1/4 cup M&M's minis, optional
 Animal crackers, pretzels and/or sliced apples

Procedure

1. In a large bowl, beat cream cheese and butter until smooth. Beat in
confectioners' sugar, cocoa, milk, brown sugar and vanilla until smooth. If
desired, sprinkle with M&M's minis. Serve with dippers of your choice.
Ingredients

 1/4 cup grated Parmesan cheese

 2 tablespoons ranch salad dressing mix
 1 teaspoon dried parsley flakes
 1/4 teaspoon onion powder
 1/3 cup butter, melted
 3-1/2 quarts popped popcorn

Procedure

1. Mix first four ingredients. Drizzle butter over popcorn; toss with cheese
mixture. Store in airtight containers.
Ingredients

 1 pound sharp cheddar cheese, cut into 1/2-inch cubes

 1 tablespoon Worcestershire sauce
 1-1/2 teaspoons prepared mustard
 1 small garlic clove, minced
 1/4 teaspoon salt
 1/8 teaspoon pepper
 2/3 cup German beer or nonalcoholic beer
 Assorted crackers or vegetables

Procedure

1. Place cheese in a food processor; pulse until finely chopped, about 1

minute. Add Worcestershire sauce, mustard, garlic, salt and pepper.
Gradually add beer while continuing to process until mixture is smooth and
spreadable, about 1-1/2 minutes.
 2. Transfer to a serving bowl or gift jars. Refrigerate, covered, up to 1 week.
Serve with crackers or vegetables.

Ingredients

 24 grape tomatoes
 12 cherry-size fresh mozzarella cheese balls
 24 fresh basil leaves
 2 tablespoons olive oil
 2 teaspoons balsamic vinegar

Procedure

1. On each of 12 appetizer skewers, alternately thread two tomatoes, one

cheese ball and two basil leaves. To serve, whisk together oil and vinegar;
drizzle over kabobs.
Ingredients

 1 carton (10 ounces) hummus

 1/4 cup finely chopped red onion
 1/2 cup Greek olives, chopped
 2 medium tomatoes, seeded and chopped
 1 large English cucumber, chopped
 1 cup crumbled feta cheese
 Baked pita chips

Procedure
 1. Spread hummus into a shallow 10-in. round dish. Layer with onion, olives,
tomatoes, cucumber and cheese. Refrigerate until serving. Serve with chips.

Ingredients

 1/2 pound cooked shrimp, peeled, deveined and chopped

 1 large tomato, chopped
 1/4 cup finely chopped onion
 3 radishes, chopped
 1/4 cup minced fresh cilantro
  2 tablespoons lime juice
 1-1/2 teaspoons finely chopped seeded jalapeno pepper
 1/4 teaspoon salt
 Baked tortilla chip scoops

Procedure

1. In a small bowl, combine the first eight ingredients. Refrigerate until

serving. Serve with chips.

Ingredients

 1 package (8 ounces) cream cheese, softened

 1 teaspoon Italian seasoning
 1 cup shredded part-skim mozzarella cheese
 3/4 cup grated Parmesan cheese
 1 can (8 ounces) pizza sauce
 2 tablespoons chopped green pepper
 2 tablespoons thinly sliced green onion
 Breadsticks or tortilla chips

Procedure

1. In a bowl, beat cream cheese and Italian seasoning. Spread in an

ungreased 9-in. microwave-safe pie plate.

2. Combine mozzarella and Parmesan cheeses; sprinkle half over the cream
cheese. Top with the pizza sauce, remaining cheese mixture, green pepper
and onion.

3. Microwave, uncovered, on high for 2-3 minutes or until cheese is almost

melted, rotating a half turn several times. Let stand for 1-2 minutes. Serve
with breadsticks or tortilla chips.
Ingredients

 1 package (8 ounces) cream cheese, softened

 1 jar (7 ounces) marshmallow creme
 1 can (8 ounces) crushed pineapple, drained
 1/2 cup sweetened shredded coconut
 Assorted fresh fruit or cubed pound cake

Procedure

1. In a small bowl, beat cream cheese and marshmallow creme until fluffy.
Fold in pineapple and coconut. Cover and chill until serving. Serve with
fruit, pound cake or both.
Ingredients

 1-3/4 cups shredded cheddar cheese

 1 cup peeled and deveined cooked small shrimp
 1 can (4 ounces) chopped green chilies, drained
 2 green onions, thinly sliced
 8 flour tortillas (8 inches)
 1 medium ripe avocado, peeled and pitted
 2 tablespoons salsa
 1/4 teaspoon garlic salt

Procedure

1. In a bowl, combine the cheese, shrimp, green chilies and green onions.
Place half of the tortillas on a greased griddle; sprinkle with cheese mixture.
Top with remaining tortillas. Cook over medium heat for 1-2 minutes on
each side or until golden brown and cheese is melted.

2. Meanwhile, in a small bowl, mash avocado with salsa and garlic salt. Serve
with quesadillas.
Ingredients

 3 medium ripe avocados, peeled and chopped

 1 large mango, peeled and chopped
 1 large tomato, chopped
 1 small red onion, chopped
 1/4 cup chopped fresh cilantro
 3 tablespoons lime juice
 1 teaspoon salt
 Assorted fresh vegetables and tortilla chips

Procedure

1. In a large bowl, combine the first five ingredients; stir in lime juice and salt.
Serve with vegetables and chips.
Ingredients

 1 cup sour cream

 1/2 cup mayonnaise
 1 tablespoon finely chopped onion
 2 teaspoons dried parsley flakes
 1 teaspoon dill weed
 1 teaspoon seasoned salt
 Assorted fresh vegetables

Procedure

1. Combine the first six ingredients; mix well. Cover and refrigerate. Serve with
vegetables.
Ingredients

 1/3 cup mayonnaise

 2 tablespoons dried minced onion
 2 tablespoons lemon juice
 2 tablespoons white wine or white grape juice
 1 tablespoon minced garlic
 1/2 teaspoon cayenne pepper, optional
 1/2 teaspoon hot pepper sauce, optional
 2 packages (8 ounces each) cream cheese, cubed
 1 pound imitation crabmeat, chopped
 Assorted crackers or fresh vegetables

Procedure

1. In a food processor, combine the first eight ingredients. Cover and process
until smooth. Transfer to a large microwave-safe bowl. Stir in crab; mix well.
 2. Cover and microwave on high for 2-3 minutes or until bubbly. Serve warm
with crackers or vegetables.

Ingredients

 2 medium apples, cubed

 1 log (6 ounces) Brie cheese, cubed
 1/2 cup hot caramel ice cream topping
 1/2 cup finely chopped macadamia nuts
 2 tablespoons dried cranberries
 Procedure

1. On each of six appetizer skewers, alternately thread apple and cheese

cubes; place on a serving plate. Drizzle with caramel topping; sprinkle with
macadamia nuts and cranberries.

Ingredients

 2 cups (16 ounces) reduced-fat sour cream

 2 cups shredded reduced-fat cheddar cheese
 8 center-cut bacon or turkey bacon strips, chopped and cooked
 1/3 cup minced fresh chives
 2 teaspoons Louisiana-style hot sauce
 Hot cooked waffle-cut fries
 Procedure

1. In a small bowl, mix the first five ingredients until blended; refrigerate until
serving. Serve with waffle fries.

Ingredients

 4 tablespoons creamy peanut butter

 2 flour tortillas (8 inches)
 2 teaspoons honey
 1/2 cup granola without raisins
 Procedure

1. Spread peanut butter over each tortilla; drizzle with honey and sprinkle
with granola. Roll up; cut into slices.

Ingredients

 2 garlic cloves, peeled

 1 can (15 ounces) cannellini beans, rinsed and drained
 1/4 cup tahini
 3 tablespoons lemon juice
 1-1/2 teaspoons ground cumin
 1/4 teaspoon salt
 1/4 teaspoon crushed red pepper flakes
 2 tablespoons minced fresh parsley
 Pita breads, cut into wedges
 Assorted fresh vegetables

Procedure

1. Place garlic in a food processor; cover and process until minced. Add the
beans, tahini, lemon juice, cumin, salt and pepper flakes; cover and process
until smooth.

2. Transfer to a small bowl; stir in parsley. Refrigerate until serving. Serve with
pita wedges and assorted fresh vegetables.
Ingredients

 2 packages (8 ounces each) cream cheese, softened

 1/3 cup 2% milk
 1/4 cup ketchup
 1/4 cup grated onion
 1 teaspoon garlic salt
 1 teaspoon ground mustard
 1/8 teaspoon pepper
 1/8 teaspoon Worcestershire sauce
 Assorted fresh vegetables and/or crackers

Procedure

1. In a large bowl, beat cream cheese, milk and ketchup until smooth. Beat in
onion, garlic salt, mustard, pepper and Worcestershire sauce until blended.
Refrigerate until serving. Serve with vegetables and crackers.
Ingredients

 3 cups Corn Chex

 3 cups Rice Chex
 3 cups cheddar miniature pretzels
 1/4 cup butter, melted
 1 envelope cheesy taco seasoning
 2 cups white cheddar popcorn

Procedure

1. In a large microwave-safe bowl, combine cereal and pretzels. In a small

bowl, mix melted butter and taco seasoning; drizzle over cereal mixture
and toss to coat.

2. Microwave, uncovered, on high 3-3-1/2 minutes or until heated through,

stirring once every minute. Stir in popcorn. Transfer to a baking sheet to
cool completely. Store in an airtight container.
Ingredients

 1 package (12 ounces) bacon strips, chopped

 1/2 cup chopped pecans
 4 cups shredded sharp cheddar cheese
 2 cups mayonnaise
 1 small onion, chopped
 2 tablespoons finely chopped sweet red pepper
 1/8 teaspoon cayenne pepper
 Assorted crackers

Procedure

1. Cook bacon until crisp; drain. Meanwhile, in a large bowl, combine the next
six ingredients. Stir in bacon. Serve with crackers.
Ingredients

 1 package (8-1/2 ounces) kettle-cooked potato chips

 2 medium tomatoes, seeded and chopped
 8 bacon strips, cooked and crumbled
 6 green onions, chopped
 1 cup crumbled blue cheese

Procedure

1. Preheat broiler. In a 15x10x1-in. baking pan, arrange potato chips in an even

layer. Top with remaining ingredients.

2. Broil 4-5 in. from heat 2-3 minutes or until cheese begins to melt. Serve
immediately.
Ingredients

 4 flour tortillas (8 inches), warmed

 1-1/2 cups shredded Mexican cheese blend
 1/2 cup salsa

Procedure

1. Place the tortillas on a greased baking sheet. Combine the cheese and salsa;
spread over half of each tortilla. Fold over.

2. Broil 4 in. from the heat for 3 minutes on each side or until golden brown.
Cut into wedges.
Ingredients

 1-1/3 cups mayonnaise

 1/3 cup buttermilk
 1/3 cup salsa verde
 3 tablespoons canned chopped green chilies
 3/4 cup fresh cilantro leaves
 2 jalapeno peppers, halved and seeded
 1 envelope ranch salad dressing mix
 Hot cooked buffalo-style chicken wings
 Celery sticks
 Procedure

1. Place the first seven ingredients in a blender; cover and process until
smooth. Chill until serving. Serve with chicken wings and, if desired, celery.

Ingredients

 2 cups sour cream

 1 envelope (1 ounce) ranch salad dressing mix
 1 package (10 ounces) frozen chopped spinach, thawed and well drained
 1/4 cup chopped onion
 3/4 teaspoon dried basil
 1/2 teaspoon dried oregano
 1 round loaf of bread (1 pound)
 Raw vegetables
 Procedure

1. In a large bowl, combine first six ingredients. Chill for at least 1 hour. Cut a
1-1/2-in. slice off the top of the loaf; set aside. Hollow out the bottom part,
leaving a thick shell. Cut or tear the slice from the top of the loaf and the
bread from inside into bite-size pieces.

2. Fill the shell with dip; set on a large platter. Arrange the bread pieces and
vegetables around it and serve immediately.

Ingredients

 1 package (8 ounces) cream cheese, softened

 1/3 cup sour cream
 1/2 teaspoon white pepper
 1/4 to 1/2 teaspoon salt
 1 cup crumbled blue cheese
 1/3 cup minced fresh chives
 Toasted chopped pecans, optional
 Apple and pear slices

Procedure

1. Beat first four ingredients until blended; gently stir in blue cheese and
chives. Transfer to a serving bowl. If desired, sprinkle with pecans. Serve
with apple and pear slices.
 Samar College
Catbalogan City

Compilation
Of
Recipe
(Appitizer)
Submitted by:
Kane T. Pacimos

Submitted to:
Nilsa Tejones