Hors d’oeuvre Recipes <br /> <br />Cheese Bites - EASY<br /> <br />1/2 - cup warm butter or margarine1 - cup plain flour2 - cups grated medium or sharp flavor cheddar cheese1/4 - tsp ground Cayenne pepper1 - tsp paprika/red pepper<br />Makes 35 cheese appetizers<br />Preheat oven to 400˚F <br />Mix the butter, pepper and flour together. <br />Add the cheese and mix in well. <br />Shape into small bite-size balls <br />Arrange on a baking sheet and bake in a preheated oven (400˚F) for about 10 minutes. <br />Delicious and easy to make. They mix up fast and cook in 10 minutes. We also make these as a snack food for our family. Especially on those nights when our kids are having a slumber party and plain old popcorn just won't cut it.<br />Our kids like to dip them into ketchup. Come to think of it; they like to dip just about everything into ketchup.<br />You can add some crumbled bacon, sausage or ham into the batter. Also, try some chopped green onion for a stronger taste.<br /> <br />
Hors d’oeuvre Recipes <br />Cheese Dip with Shrimp<br />Here's an intriguing version of the standard two-ingredient party dip. <br />Yield: About 6 cups dip (serving size: 1/3 cup dip and about 6 chips)<br />Ingredients<br />2 teaspoons butter<br />1/2 cup chopped onion<br />3 garlic cloves, minced<br />1 pound shrimp, coarsely chopped<br />1 pound light processed cheese, cubed (such as Velveeta Light)<br />1 (10-ounce) can diced tomatoes and green chiles, undrained<br />1 (10-ounce) can diced tomatoes and green chiles, drained<br />1/2 cup chopped green onions<br />5 1/2 ounces baked tortilla chips<br />Green onion strips (optional)<br />Preparation<br />Melt butter in a large saucepan over medium heat. Add onion and garlic; cook 5 minutes or until tender, stirring frequently. Add shrimp; cook 2 minutes, stirring frequently. Remove mixture from pan; cover and keep warm.<br />Add cheese and tomatoes to pan; cook over medium-low heat for 5 minutes or until cheese melts. Stir in shrimp mixture and chopped green onions. Serve with tortilla chips. Garnish with green onion strips, if desired.<br />Nutritional Information<br />Calories: 115 (29% from fat), Fat: 3.7g (sat 2.1g,mono 0.9g,poly 0.4g) , Protein: 13.7g, Carbohydrate: 12g, Fiber: 1g, Cholesterol: 39mg<br />Iron: 0.7mg, Sodium: 559mg, Calcium: 166mg<br /> <br />http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000833300<br />
Hors d’oeuvre Recipes <br />Cherry Chutney Cheese TortePrepare the chutney up to two days ahead so you can bake the torte the night before the party. Serve leftover chutney with ham, pork, or duck. You can also spread this slightly sweet cheesecake on crackers or gingersnaps.<br />Yield: 12 servings (serving size: 1 torte wedge and 5 bread slices) 2 cups plain low-fat yogurt2/3 cup (about 5 ounces) 1/3-less-fat cream cheese, softened1/4 cup packed brown sugar1/4 cup egg substitute1 tablespoon fresh lemon juice1/4 teaspoon saltCooking spray1/2 cup Cherry Chutney(next page)12 pecan halves1 (8-ounce) loaf French bread baguette, cut into 1/4-inch slices<br />Place colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into the colander. Cover loosely with plastic wrap; refrigerate for 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.<br /> <br />Preheat oven to 325°.<br /> <br />Place the yogurt cheese and cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add sugar, egg substitute, juice, and salt; beat until combined. Pour cheese mixture into a 6-inch springform pan coated with cooking spray. Wrap bottom and sides of pan with foil. Place pan in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 30 minutes or until torte center barely moves when pan is touched. Remove torte from oven; run a knife around the outside edge. Cool to room temperature. Cover and chill at least 8 hours. Spoon Cherry Chutney over cooled torte; arrange pecan halves over the top. Serve with bread.<br />Page 1 of 2 <br />
Cherry Chutney:<br />2 cups chopped peeled Granny Smith apple (about 1 medium)<br />1 cup dried sweet cherries<br />2/3 cup chopped onion<br />1/2 cup water<br />1/2 cup red wine<br />1/3 cup sugar<br />2 tablespoons white wine vinegar<br />1 tablespoon grated peeled fresh ginger<br />1 jalapeño pepper, chopped<br />Preparation: Combine all ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Uncover; increase heat to medium-high. Cook 15 minutes or until most of liquid evaporates. Cool completely.<br />Note: Nutritional analysis includes Cherry Chutney. <br />CALORIES 182 (28% from fat); FAT 5.8g (sat 2.1g,mono 1.9g,poly 1.4g); IRON 0.7mg; CHOLESTEROL 9mg; CALCIUM 62mg; CARBOHYDRATE 28g; SODIUM 189mg; PROTEIN 5.3g; FIBER 1.8g Cooking Light, DECEMBER 2005<br />Page 2 of 2<br />
Hors d’oeuvre Recipes <br /> <br />Chipotle-Apricot Cream Cheese Spread<br /> <br />1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened <br />1/2 cup apricot preserves <br />1 chipotle pepper in adobo sauce, finely chopped <br />2 Tbsp. water <br />1 green onion, finely chopped <br /> RITZ Crackers or RITZ Snowflake Crackers <br /> <br />SPREAD cream cheese onto bottom of pie plate. <br /> <br />COOK preserves, peppers and water in saucepan <br />on medium-low heat 5 min. or until preserves <br />are melted, stirring occasionally. Stir in onions; <br />spread over cream cheese. <br /> <br />SERVE with/on crackers. <br /> <br />Kraft Foods recipe<br /> <br />
Hors d’oeuvre Recipes <br />Cocktail Meatballs in Cranberry-Pinot Noir Sauce<br />This recipe was shared by Sharon Beran of Beran Vineyards of Hillsboro, Oregon. These meatballs are easy to make and so good and they are so addictive!<br />2 pounds extra-lean ground beef*1 1/2 cups fresh homemade bread crumbs**1/2 cup finely chopped celery1/2 cup finely chopped onion2 eggs1 tablespoon Worcestershire sauce2 teaspoons garlic salt1/4 teaspoon pepperPinot Noir Sauce (see recipe below)<br />* 1 (1-pound) bag frozen cocktail-size meatballs may be substituted.<br />** Learn how to make homemade bread crumbs.Preheat oven to 375 degrees F. Lightly oil a large shallow baking dish or pan.<br />In a large bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt, and pepper: mix well. NOTE: I find that mixing ground beef using my hands is the easiest way. Shape into 1-inch balls. Place in one layer in prepared baking pan. <br />Bake for 20 minutes, turning once. Remove from oven, drain grease from pan, and transfer cooked meatballs to a heated chafing dish or a slow cooker (crock pot); pour prepared Pinot Noir Sauce over the meatballs. Over low heat, keep warm while serving, stirring occasionally. Serve with appetizer toothpicks or skewers.<br />Prepare Cranberry-Pinot Noir Sauce (next slide)<br />Page 1 of 2<br />
Cocktail Meatballs in Cranberry-Pinot Noir Sauce (cont’d)<br />NOTE: Meatballs may be made in advance, After baking the meatballs, freeze in plastic bags. When ready to use, place the frozen meatballs in the prepared Cranberry-Pinot Noir sauce and let simmer in the slow cooker for approximately 1 hour to thaw.<br />Makes 50 small (1-inch) meatballs. <br />Cranberry-Pinot Noir Sauce:1 (16-ounce) can whole cranberry sauce1 cup firmly-packed brown sugar1 cup Pinot Noir wine*2 teaspoons hot Chinese mustard<br />* Any red wine may be substituted.<br />In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, pinot noir wine, and Chinese mustard; stir to combine. Let simmer for 5 minutes, stirring often. Remove from heat; set aside.<br />Page 2 of 2<br />
Hors d’oeuvre Recipes <br /> <br />Cream Cheese n Herb Cucumber Bites<br />1 carrot, shredded (about 1/2 cup), divided <br />1/2 cup PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese <br />2 cucumbers, cut lengthwise in half, seeded <br /> <br />RESERVE 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots. <br />CUT each cucumber half into 5 pieces to serve. <br /> <br />
Hors d’oeuvre Recipes <br /> <br />Easy Turkey-Tortilla Roll-Ups<br /> <br />3 flour tortillas (6 inch) <br />3 Tbsp. PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese <br />12 slices OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast <br />3/4 cup shredded lettuce <br /> <br /> <br />SPREAD tortillas with cream cheese; top with turkey. <br />PLACE lettuce on bottom halves of tortillas; roll up. <br />CUT each into 4 slices. <br /> <br />
Hors d’oeuvre Recipes <br /> <br /> FiloTomato Tart<br />7 sheets filo (Phyllo) dough, thawed 5 tablespoons salted butter, melted 7 tablespoons grated parmesan cheese, divided 1 cup very thinly-sliced onion1 cup shredded fresh mozzarella cheese8 Roma tomatoes, cut into 1/8-inch thick slices* Thyme leaves or basil leaves, mincedSalt and freshly-ground black pepper<br />Cut tomatoes very thin so juices evaporate while baking or dough will be soggy. <br />Preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray (or brush lightly with vegetable oil). <br />Lay one (1) sheet filo (Phyllo) dough on paper and brush lightly with a little melted butter. Sprinkle all over with 1 tablespoon parmesan cheese. Repeat layering five (5) more times (with filo dough, butter, and parmesan cheese), pressing each sheet firmly so it sticks to sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 tablespoon parmesan cheese. <br />Scatter onion slices across filo dough, top with mozzarella cheese, and arrange tomato slices in a single layer, overlapping slightly. Sprinkle with thyme or basil and salt and pepper to taste. <br />Bake until the filo is golden brown, approximately 30 to 35 minutes. Remove from oven and let cool 10 minutes, then serve. Serves many as an appetizer - Makes about 20 (3-inch squares).<br />http://whatscookingamerica.net<br />
Hors d’oeuvre Recipes <br />Ham & Cheese Cups<br /> <br />Ingredients: <br />2 cups finely shredded cheddar cheese <br />2 packages (2-1/2 ounces each) thinly sliced deli ham, chopped <br />3/4 cup mayonnaise <br />1/3 cup real bacon bits <br />2 to 3 teaspoons Dijon mustard <br />1 tube of large refrigerated flaky biscuits <br />Preparation<br />In a large bowl, combine the cheese, ham, mayonnaise, bacon and mustard. <br />Split biscuits into thirds. Press into the bottom and up the sides of ungreased miniature muffin cups. <br />Fill each with about 1 tablespoon of cheese mixture. <br />Bake at 450 degrees for 10 minutes or until golden brown and the cheese is melted. <br />Let stand for 2 minutes before removing from the pans. <br /> <br />A delicious addition to any party. The blend of cheese, ham and bacon combine to make this a very tasty appetizer that won't last long when you put them out on the table.<br />You will need some mini muffin pans to make these with. If you don't care for ham then you can also use chicken, sausage or just about any meat that you like. Or, if you are a Vegetarian, skip the meat and load them up with your favorite veggies. <br />As an added flavor you could put in some chopped green onions or bell pepper<br /> <br />
Hors d’oeuvre Recipes <br />Layered Sun-dried-Tomato-and-Basil Spread<br />Ingredients<br />2 (8-ounce) packages cream cheese, softened<br />3/4 cup butter, softened<br />1 teaspoon salt, divided<br />1/4 teaspoon pepper<br />1 1/3 cups sun-dried tomatoes in oil, drained<br />2 (3-ounce) packages cream cheese, softened and divided<br />1/3 cup tomato paste<br />4 garlic cloves, chopped<br />1 1/2 cups firmly packed fresh basil<br />1/4 cup pine nuts<br />2 tablespoons olive oil<br />2 tablespoons fresh lemon juice<br />1/4 cup grated Parmesan cheese<br />Vegetable cooking spray<br />Garnishes: fresh rosemary sprigs, sun-dried tomatoes. Crackers or baguette slices<br />Preparation<br /><ul><li>Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside.
Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean.
Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides.
Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours.
Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.</li></ul> <br />Brenda Dills, Charlotte, North Carolina, Southern Living, NOVEMBER 2005 <br />
Hors d’oeuvre Recipes <br /> <br />Little BLT’s<br />1 – Container of cherry tomatoes about 24 <br />½ – cup mayonnaise or Miracle Whip <br />¼ – cup green onions, chopped <br />2 – tablespoons chopped fresh parsley <br />1 – pound bacon, cooked and crumbled <br />Small can sliced black olives (optional)<br />Preparation:<br />Cook Bacon and crumble after it has cooled. <br />In a bowl, stir together the mayonnaise, bacon, green onions, and parsley until well blended. <br />Set aside. <br />*Cut a small slice from the top of each tomato. Using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture, and refrigerate for 1 hour. <br />Before serving, you can top them with some sliced black olives, parsely or some more chopped bacon. <br />*Easy tip: Top roma tomato slices with BLT mixture and serve on platterrather than stuffing cherry tomatoes.<br />
Hors d’oeuvre Recipes <br /> <br />Mini Chicken Burgers with Mint<br /> <br />For a heartier appetizer option, try these succulent mini burgers made with ground chicken and Thai seasonings. Serve them atop toasted pita or between soft potato rolls for easy pick-up.<br /> <br />These succulent delights are adapted from NilouferIchaporiaKing's<br />My Bombay Kitchen. You can make the burger mixture ahead of <br />time; it keeps for up to two days wrapped in plastic and <br />refrigerated.<br />1 pound(s) ground chicken or turkey<br />1 small red onion or yellow onion or green onions, finely chopped<br />1 tablespoon(s) finely chopped ginger<br />1/2 cup(s) chopped fresh mint<br />1/2 cup(s) chopped fresh cilantro (including stems)<br />1 large egg, lightly beaten<br />1 or 2 small green Thai chilies <br />1/2 teaspoon(s) salt<br />1 teaspoon(s) olive oil<br />Combine all ingredients except olive oil in a bowl and mix thoroughly. <br />Shape by 1/3 cupfuls into 2 1/2-inch round patties (or smaller).<br />Heat oil in a large cast-iron skillet over medium-high heat. Fry patties until browned and cooked through, 5 to 7 minutes, turning once (take care not to char outside of patties before insides are cooked). <br />
Hors d’oeuvre Recipes <br />Miniature Artichoke Tarts <br />2 small jars marinated artichoke hearts1 cup finely chopped onion1 clove garlic, minced5 eggs1/4 cup fine dry bread crumbs*Salt and pepper to taste1/4 teaspoon dried oreganoDash hot pepper sauce or to taste2 cups shredded sharp cheddar cheese<br /><ul><li>Learn how to Make Homemade Bread Crumbs</li></ul>Preheat oven to 325 degrees F. Drain the artichokes, reserving 1/3 cup of the marinade. Chop artichokes into small pieces; set aside.In small saucepan over medium heat, heat reserved marinade. Add onion and garlic; cook approximately 5 minutes or until softened and liquid is absorbed (don't let the garlic brown).In large bowl, beat eggs; stir in onion mixture, bread crumbs, salt, pepper, oregano, and hot pepper sauce. Blend in cheddar cheese; stir in artichoke pieces.<br />Spoon mixture into a well-greased non-stick small tartlette pans or mini muffin pans. NOTE: The tarts can be hard to remove from the tins if not well-greased (even in non-stick tins). Bake for approximately 15 to 20 minutes or until set. Remove from oven and let cool on a wire rack before removing from the pans. <br />Refrigerate until ready to serve. Let come to room temperature before serving.<br />Makes about 3 dozen<br />
Hors d’oeuvre Recipes <br /> <br />Monday Night Football Nachos<br />1 pound extra-lean ground beef (hamburger)1 package taco seasoning mix or 1/2 cup diced jalapeno chile peppers*1 (16-ounce) can refried beans1 large onion, chopped2 cups shredded sharp cheddar cheese**Corn or tortilla chips1 head lettuce, choppedAvocado slices or GuacamoleSour CreamChopped tomatoesTaco Sauce or Tomato Salsa<br />* Vary the hotness of the nachos to your taste. <br />** You can substitute with a variety of different cheeses, such as hot pepper cheese, or Monterery Jack cheese. <br /><ul><li>In a large frying pan over medium-high heat, add ground beef and taco seasoning mix or chile peppers; saute until brown. Remove from heat and drain off any fat.
On individual serving plates or a large ovenproof platter, spread refried beans, ground beef, onion, and cheddar cheese. Arrange corn chips around sides of dish.
In a microwave or oven, heat just until cheese melts. Remove from oven.
To serve, top with lettuce and toppings of your choice such as avocado slices, guacamole, sour cream, tomatoes, salsa, and/or taco sauce.
Makes 4 servings.</li></ul>http://whatscookingamerica.net/Beef/MondayFootballNacho.htm<br />
<br />Hors d’oeuvre Recipes <br /> <br />Party Pinwheels<br /> <br />2 (8 ounce) packages cream cheese, softened <br />1 (1 ounce) package ranch dressing mix<br />2 green onions, minced<br />4 (12 inch) flour tortillas<br />1/2 cup red bell pepper, diced<br />1/2 cup diced celery<br />1 (2 ounce) can sliced black olives<br />1/2 cup shredded Cheddar cheese<br />Directions<br /><ul><li>In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture.
Roll up the tortillas, then wrap them tightly in aluminum foil.
Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices. </li></ul>Variation: Can add bacon<br /> <br />Allrecipes.com<br /> <br /> <br />
Hors d’oeuvre Recipes <br /> <br />Pecan Pie Mini Cupcakes <br /> <br /> 1 cup chopped pecans<br />· 1/2 cup all-purpose flour<br />· 1 cup packed brown sugar<br />· 2/3 cup butter, melted <br />· 2 eggs<br />Preheat oven to 350 degrees. <br />2 Combine all ingredients and mix well. <br />3 Spray a miniature muffin tin with non-stick cooking spray. <br />4 Fill each 3/4 full. <br />5 Bake in preheated oven for approx. 18 minutes. <br />Read more: http://www.food.com/recipe/pecan-pie-cupcakes-61081#ixzz1BmPMktRw<br />
Hors d’oeuvre Recipes <br /> <br />Pimento Cheese Spread or Topping<br /> <br />1 pound sharp or extra-sharp cheddar cheese, shredded1 small red onion, chopped8 ounces pimentos or roasted red peppers, drained and chopped*3 garlic cloves, minced1 1/4 cups good-quality mayonnaiseGround white pepper to taste <br /> <br />* I substituted Peppadew Sweet Piquanté Peppers. Pepperadews have a unique, delicious taste, a mixture of peppery and sweet, but with a distinctive flavor. Try them - you'll like them! I always buy all I can find in my grocery store just to keep them handy for when I want to use them in my cooking.<br /> <br />In a large bowl, combine shredded cheddar cheese, red onion, and pimento or roasted peppers. <br /> <br />In a smaller bowl, combine garlic, and mayonnaise. Add to the cheddar cheese mixture, blending thoroughly. Add white pepper and sir well to combine. <br /> <br />Cover and refrigerate at least 2 hours or overnight for flavors to blend before serving. Bring to room temperature before serving.<br />I like to serve in a small crock. Great spread on crackers, stuffed into celery sticks, dip for crudites, and/or as a filling for a sandwich. <br />
Hors d’oeuvre Recipes <br />Potato Nests with Sour Cream and Smoked SalmonYield: 8 Servings1 1/2 pounds large russet potatoes1/4 cup thinly sliced smoked salmon (2 oz.), plus a small amount for garnish1 tablespoon grated lemon peel3/4 cup sour cream1/2 teaspoon saltPinch black pepperSmall parsley leaves, optional<br /><ul><li>In a large saucepan, bring unpeeled potatoes and enough cold water to cover to a boil over high heat. Reduce heat, cover and simmer potatoes until just cooked, about 20 minutes. Drain potatoes, let cool and then refrigerate for at least 1 hour, until cold.
Meanwhile, pulse smoked salmon and lemon peel in a food processor, scraping down bowl. Add sour cream and process until combined. Refrigerate, covered, until ready to serve.
Preheat oven to 425°F. Lightly grease 32 mini-muffin-tin cups. Peel and coarsely grate potatoes. Gently toss potatoes with salt and pepper in a bowl. Place about 1 heaping Tbsp. potato mixture into each muffin cup and press against bottom and up sides, allowing some mixture to extend above rim. (Do not spread mixture too thin or holes will form while baking.)
Bake potato nests until edges are dark golden, about 25 minutes. Coowwl nests in pans for 10 minutes. Carefully remove nests from pans and place on a baking sheet lined with paper towels to set. (Nests may be made up to 4 hours ahead; leave at room temperature.)
Preheat oven to 375°F. Place potato nests on a clean, large baking sheet and bake until heated through and crisp, 6 to 8 minutes. Transfer potato nests to a platter. Using a small spoon, dollop about 1 tsp. sour cream mixture into each potato nest and top each with a tiny strip of smoked salmon and, if desired, a parsley leaf. Serve right away.</li></ul>CALORIES 114 ; FAT 5g (sat 3g); CHOLESTEROL 18mg; CARBOHYDRATE 14g; SODIUM 253mg; PROTEIN 3g; FIBER 2g All You, APRIL 2006<br />
Hors d’oeuvre Recipes <br />Pulled Pork Mini Sandwiches (or Biscuits)<br />7 pound(s) pork shoulder roast <br />3 tablespoon(s) chili powder<br />1 1/2 teaspoon(s) salt<br />1 teaspoon(s) freshly ground black pepper<br />1 large onion, sliced<br />4 clove(s) garlic, minced<br />3 cup(s) barbecue sauce, divided<br />4 cup(s) water<br /> <br />40 Frozen Tea Biscuits (cooked) or mini rolls<br /> <br />Garnishes<br />1 bag(s) (14 ounces) cabbage slaw<br />1 cup(s) apple-cider vinegar<br />1 medium red onion<br />1 bunch(es) fresh cilantro<br />Trim pork shoulder roast of any excess skin and fat. In a small bowl, combine chili powder, salt, and pepper and rub mixture all over pork roast until thoroughly coated. Place onion and garlic cloves in bottom of a 4- to 6-quart slow cooker, then add roast and 1 cup barbecue sauce (we used KC Masterpiece). Pour water over roast until covered.<br />Cover slow cooker and cook pork on high until very tender and meat falls off bone, about 6 hours. Carefully remove pork from slow cooker and reserve on a platter. Strain cooking liquid into sink, reserving onion; return pork and onion to slow cooker; shred meat with a fork and add 2 more cups barbecue sauce. Cook on high until heated, about 8 minutes.<br />Meanwhile, prepare garnishes: In a small bowl, toss cabbage slaw with apple-cider vinegar; set aside. Thinly slice red onion, and then remove leaves from cilantro; set aside.<br />To assemble sandwiches, split mini biscuits with a fork and top each with about 3 tablespoons pork. Garnish with slaw or cilantro and red onion, if desired.<br />Yields: 8 cups pork; 40 mini biscuits<br />
Serve warm with Versatile Mustard Dip</li></ul>Variation: Can add 2 tbsp. of cranberry jelly for extra taste and moisture<br /> <br />Versatile Mustard Dip<br />· 2/3 cup mayonnaise<br />· 1/4 cup Dijon mustard<br />· 1 (8 ounce) carton sour cream (low fat is ok) <br />· 1/4 teaspoon cayenne pepper<br />· 1/4 teaspoon garlic salt <br />· pepper, if desired <br />Combine all ingredients in mixing bowl. <br />Transfer to a plastic air-tight container. <br />Keep refrigerated. <br />Will keep in refrigerator for up to 4 weeks.Food.com recipe<br />
Hors d’oeuvre Recipes <br />Spicy Chipotle Barbecue Sausage BitesSmoked sausage links are always a good idea for a hearty appetizer buffet and will be the first item to disappear.<br />Preparation Time: 5 minutes minutesCooking Time: 20 minutes minutesYield: Makes 12 to 14 servings1 (28-oz.) bottle barbecue sauce1 (18-oz.) jar cherry preserves3 chopped canned chipotle peppers in adobo sauce1/2 cup water1 tablespoon adobo sauce from can2 (16-oz.) packages cocktail-size smoked sausages<br />1. Whisk together barbecue sauce, cherry preserves, and next 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Add smoked sausages, and return to a boil. Reduce heat to medium, and simmer, stirring occasionally, 15 minutes.<br />Note: To serve, keep warm in a slow cooker on LOW, if desired. Serve with miniature rolls, if desired.<br />Southern Living, FEBRUARY 2007<br />
<br />Hors d’oeuvre Recipes <br />Tuna and Olive Finger Rolls (or sandwiches)<br />· 1 (7 ounce) can solid white tuna, packed in water, drained well <br />· 1/4 cup mayonnaise, add more, until desired consistency <br />· 10 green olives, finely chopped <br />· 1/2 medium onion, finely chopped (optional) <br />· lettuce (optional) <br />· 4 -6 slices bread, for 2-3 sandwiches or 3 -4 finger rolls, <br />for finger sandwiches <br /><ul><li>Flake the tuna between your fingers, and add mayonnaise. Mix well.
Add tuna mixture, and top with bread, or stuff into roll, filled to your liking.
Serve with dill pickles and chips-- Can't be beat! </li></ul>Can omit the lettuce if making the Finger Rolls. Each can of tuna will make 3-4 finger rolls, depending on how full you make them, and how big the rolls are. You can double or triple this recipe, according to how many Finger Rolls you need. Food.com<br />
Hors d’oeuvre Recipes <br /> <br />Ultimate Chicken Wings<br />2 lb. chicken wings (about 12), split, tips removed <br />1/4 cup orange marmalade <br />1/4 cup KRAFT GOOD SEASONS Asian Sesame <br />with Ginger Dressing<br />1 tsp. garlic powder <br /> <br />PREHEAT oven to 450ºF. Place chicken wings in single layer in <br />shallow foil-lined baking pan. Bake 15 min. or until browned. <br />MEANWHILE, combine marmalade, dressing and garlic powder. <br />BRUSH marmalade mixture generously over both sides of wings. Continue baking 15 min. or until chicken is cooked through. <br />These wings make great hot appetizers. Serve at your next party along with some cut-up fresh vegetables, such as celery and carrot sticks. Makes 12 servings, about 2 wing pieces each.<br /> <br />Kraft Foods recipe<br />