Appetizers

Crab Stuffed Mushrooms

24 large mushrooms
2 tablespoons butter-melted
4 tablespoons grated Gruyere cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces cream cheese, softened
3 tablespoons bread crumbs
4 ounces flaked crab meat, rinsed
1 tablespoon fresh lemon juice
1/8 cup minced onion
1/8 cup white wine
1 teaspoon Dijon mustard
2 tablespoon chopped fresh parsley for garnish

Rinse mushroom’s and remove stems. Place on wax lined cookie sheet to prevent any mess. Place a bag on TBH and add all ingredients. Seal and mix well. Mash until well blended. Snip the Tip of the bag and pipe into each mushroom cap. Bake at 375 for 14-16 minutes. Top with parsley if desired.
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Sweet Onion Dip

2 cups chopped sweet onions, Vidalia are perfect
2 cups good mayonnaise (not low fat)
2 cups shredded swiss cheese
1/4 teasponn garlic powder
several dashes black pepper
A few dashes Texas Pete hot sauce

Place all ingredients in a bag on The Bag Holder seal and blend well, then squeeze the dip into a baking dish. Bake at 350 degrees for 30 to 40 minutes. Serve with Triscuits

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Buffalo Chicken Dip

2 (10 ounce) cans chunk chicken or 3 chicken breasts cooked
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing or sub blue cheese instead
3/4 cup pepper sauce (such as Texas pete’s)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers

Directions
Place a bag on The Bag Holder and add all ingredients except 1/2 cup cheese. Seal and mix well. Then squeeze mix in a round pie baking dish or place in crock pot to sit and heat throughly. Sprinkle the remaining cheese over the top, cover, and serve hot and bubbly. Serve with celery sticks and crackers.

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Mimi’s Marinated Shrimp

3 pounds fresh shrimp, cooked and cleaned (farm raised from big box stores are not good to use)
1 large sweet onion sliced
1 green pepper sliced in strips
1 red bell pepper sliced in strips
1 can pitted black olives
1 medium jar “Queen” green olives
1 cup vegetable oil
2 cups ketchup
1 cup cider vinegar
Juice of 2 lemons
1/4 cup sugar
2 Tablespoons prepared yellow mustard
2 tablespoons Worcestershire sauce
1/2 teaspoon pepper
several dashes hot sauce
1/4 teaspoon garlic powder
2/3 chopped fresh parsley

Place a bag on The Bag Holder and add ingredients. Seal and save for up to 24 hours. Serve in a nice bowl with toothpicks.

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Treasured Pico de Gallo

Place a bag on The Bag Holder and add:

3 lg or 4 med. fresh tomatoes, diced small
1 small to med sweet onion, chopped fine
1 med or 1/2 a large cucumber, peeled, seeded and chopped fine (the not so secret, secret ingredient)
The juice of 1 fresh lemon or lime (your preference), start with 1/2, then add more to taste
approx small handful of cilantro- leafs only, no stems, chopped fine
Optional: 1 or 2 fresh jalapeno peppers, chopped fine.
A little sugar to cut the acid of the tomatoes (start 1/2 Tbs)
Salt to taste

Remove bag and seal. Toss for a minute until well blended. Taste and store in bag until ready to use. Best to mix all ingredients first, then do a taste test. Go easy on the salt, remember, tortilla chips have lots of salt already.

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Corn and Black Bean Salsa

2 cups frozen corn
2 cups black beans, drained
1 CUP CANNED DICED TOMATOES UNDRAINED
1/4 cup diced onions
1/4 cup diced green peppers
1/4 cup fresh cilantro
1/2 cup Wishbone Italian dressing
1 Tbs lemon or line juice
1 Tbs chili powder
1/4 tsp salt
2 cups cooked chicken, optional

Place a bag on The Bag Holder and all ingredients. Then remove bag, seal and blend well. Store until ready to use. Pour into bowl to serve or save half and add chicken for two meals. Make Burritos with any leftover. Serve hot or cold. Freeze for 30 days or fridge for 3 days.

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Blue Cheese Bites

Place 8 frozen biscuits in a baking pan.
Place a bag on The Bag Holder and add:
1/4 cup butter-microwave until melted-30 seconds.
Then add following ingredients:
1 cup blue cheese crumbles
1 teaspoon Italian herbs
Seal and mix until blended. Then Snip the Tip and drizzle on top of biscuits. Bake as suggested by package.

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Two Step Crab Cakes

1 CUP CRUSHED CORN FLAKE CRUMBS
3/4 C CRUSHED CORN FLAKES
16 OZ IMITATION CRAB MEAT
1 EGG BEATEN
1/4 DICED BELL PEPPER
2 TABLESPOON CILANTRO
3 TABLESPOONS MAYONNAISE
3 TSP DIJON MUSTARD
1 TSP OLD BAY SEASONING
2 TABLESPOONS BUTTER MELTED(RESERVED)

SET ASIDE 3/4 CUPS CORNFLAKE CRUMBS IN ANOTHER BAG/BAG HOLDER

PLACE A BAG ON THE BAG HOLDER AND FLAKE CRAB MEAT, ADD ALL REMAINING INGREDIENTS INTO BAG. SEAL AND SECURE. THEN KNEAD THE MIXTURE UNTIL WELL BLENDED…MAY BE A LITTLE STICKY.

USING 1/3 CUP TO SHAPE INTO PATTIES DROP INTO OTHER BAG OF RESERVED CORN FLAKE CRUMBS TO COAT.

IN LARGE SKILLET MELT BUTTER COOK CRAB PATTIES FOR 4-5 MINUTES TURNING ONCE. SERVE WITH KEY LIME SAUCE.

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Cranberry BBQ Meatballs

Place a bag on The Bag Holder and add:
2 cups barbecue sauce
1 cup cranberry sauce
1 tablespoon Worcestershire sauce
60-70 pre-cooked meatballs

Seal and blend. Heat and Eat

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Hot Dried Beef Dip

Place a bag on The Bag Holder and add:
1 (8 oz) package cream cheese-softened
1 cup sour cream
1/3 cup mayonnaise
2 tablespoons chopped onion
2 tablespoons chopped green pepper
1 tablespoon Worcestershire sauce
1 jar dried beef (chopped)
dash of pepper
dash of garlic powder
1/2 cup chopped pecans

Add  all ingredients except nuts and knead/mix well. Add contents of bag in a small casserole dish and then add pecans on top. Bale at 350 or until bubbly. Serve with crackers.

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