Oven Baked

Artichoke Hearts on Toast
Bacon Appetizer
Bacon Wraps
Baked Gouda
Baked Jalepenos
Banana Date Wraps
Beef Logs
Bite-sized Onion Tarts
Cheese Bites
Cheese Filled Rolls
Cheese Sticks
Childhood Memory Appetizer
Crab Swiss Cheese Bites
Cream Cheese Stuffed Phyllo Triangles
Easiest Appetizer
Easy Golden Cheese Rolls
Easy Oven Dip
Grilled Salmon
Japanese Style Rumaki
Lil Smokies
Mrs. Renfro’s Mexican Fudge
Mushroom Turnovers
Olive Balls
Olive Cheese Puffs
Parmesan Onion Canapes
Pecan Spread
Pecan Tassies
Pepper Bites
Pesto Ham Appetizers
Polish Sausage
Sausage Balls #1
Sausage Balls #2
Sausage Mushroom Phyllo Bites
Sausage Stuffed Mushrooms
Scallops wrapped in Bacon
Spinach Stuffing Balls
Stuffed Mushrooms #1
Stuffed Mushrooms #2
Teriyaki Chicken Wings
Vegetable Cheese Tart
Warm Roasted Pepper and Artichoke Spread
Wiener Rolls
Won-ton Chicken Bites

Artichoke Hearts on Toast

Artichoke hearts in a can
Parmesan cheese
White bread

Take some white bread and toast it. Cut off corners, cut in 4 pieces, mix mayonnaise 50% with Parmesan cheese in a bowl.

Using cake decorator (to make look fancy; not necessary) dabble little on mix on toast. Use paste as glue, then place artichoke (4th of a artichoke even an 8th if big artichoke.). Then dabble again with mixture to almost cover the artichoke and here is if you can make the mixture look nicer if you have a cake decorator.

Bake in oven at high temp for a few minutes (5 or 6) according to oven and climate; until golden brown. These are delicious. The cheese melts to bind everything and the toast remains crispy while the artichoke tastes fresh, but juicy!

Back to Top

Bacon Appetizer

1 lb of bacon, uncooked
2 cans whole water chestnuts
Worcestershire sauce, a whole bottle

3-4 hours prior-drain water chestnuts and place them in a shallow dish. pour the Worcestershire sauce over them to cover completely. At assembly time-Cut bacon strips in thirds. Wrap the bacon around 1 whole water chestnut and secure with a tooth-pick. Continue until all the bacon has been wrapped around the chestnuts. Place each on a baking sheet covered with parchment paper, or foil. Bake at 400 degrees until the bacon looks almost done (approx. 15 minutes) then kick on the broiler for the last five minutes. Eat while they are hot

Back to Top

Bacon Wraps

1 lb bacon, cut into thirds
1/2 cup ketchup, regular
1/2 cup brown sugar, light or dark
3-4 cans whole water chestnuts

Preheat oven to 350 degrees
Wrap cut bacon around water chestnuts and secure with a toothpick.
Place in first casserole dish and bake in oven for 1/2 hour
While they are cooking, mix the ketchup and brown sugar in bowl
Take out of oven and drain fat from casserole dish.
Dip each wrap in mixture and place into second casserole dish
Bake an additional 1/2 hour

Back to Top

Baked Gouda

1 Gouda cheese round
1 tube of refrigerated crescent roll dough

Preheat oven to 350. Open the crescent roll dough and spread it out flat.
Remove wrappings and wax covering from the cheese. Place cheese in middle of dough, then wrap the dough around it. You can twist the extra around the top or shape it like a flower. Bake on a cookie sheet for 10 minutes or until dough is lightly browned. Serve immediately. To serve, place on a plate with crackers and cheese/butter knives. Cut slices and place on crackers.

Back to Top

Baked Jalepenos

8 to 10 fresh jalapeno peppers
1 (8 oz) pkg. cream cheese (room temp.)
1 c. grated cheddar cheese
4 green onions, finely chopped
dash of garlic salt
8 to 10 sliced bacon (optional)

Wash peppers. Cut peppers in halves, and seed and devein them. Place on a foil lined baking sheet. Blend all other ingredients together. Spoon into peppers. Pile high with mixture. If desired, wrap slice of bacon around pepper and secure with toothpick. Bake at 350 for 10 to 15 minutes or until bacon is done. These are also wonderful cooked on the grill.

Back to Top

Banana Date Wraps

Take center cut bacon and wrap it around either dates or bananas sliced the long way in quarters. Broil until bacon is rather crisp, drain and serve with red pepper dip drizzled over top. May be served without the dip over them.

Back to Top

Beef Logs

1/4 cup Morton’s Tender Quick Salt ( this is a meat curing salt -not a canning, pickling,or table salt.) It comes in a small dark blue bag.
4 – 5 lbs of hamburger, just the cheap stuff- not the lean, it gets too dry.

Mix these 2 ingredients well with hands, and refrigerate for 12 – 24 hours in a non metal bowl. Mixture will turn red or dark brown.

The next day, cover table with wax paper, Remove meat from bowl and mix in 1 tsp liquid smoke. Mix well with hands. In a small bowl, combine:

1 tsp.garlic powder
2 tsp. black pepper ( I use about 1 1/2, since I don’t prefer it too spicy)
2 tsp mustard seeds

Sprinkle this mixture, a little at a time,over meat and mix in. Shape into 5 or 6 logs, 6 or 7 inches long, silver dollar size. Place directly on oven rack with empty pans on shelf underneath to catch drips. Bake 225 -250 for 4 hours. Meat will come out dark red, but will be totally done. Lean burger will result in tough, dry logs. Wrap in foil, and store in refrigerator. Can be frozen for a short time.

Back to Top

Bite-sized Onion Tarts

Cream cheese pastry:
4 ounces unsalted butter, softened
4 ounces cream cheese, softened
1 cup unsifted all-purpose flour
dash each: salt, sugar, cayenne pepper

Mix butter and cream cheese together until smooth and well blended. Add flour and seasonings; mix until completely blended. Wrap and chill about an hour while preparing filling (dough can be refrigerated up to one week, or frozen up to one month).

6 ounces unsalted butter
3 large (1-1/2 pounds yellow onions, sliced very thin
2 teaspoons granulated sugar
salt and pepper to taste

Melt butter in large skillet over low heat. Add onions, sprinkle sugar over them and toss to coat evenly. Cover pan and cook over low heat for 10 minutes. Remove lid and increase heat to medium.

Saute onions an additional 20 to 30 minutes, until they are tender, but not brown. Season with salt and pepper; set aside to cool to room temperature.

Brush miniature 1-1/2-inch diameter muffin tins with oil. (or spray with Pam or Pampered Chef type pump). Preheat oven to 400 degrees. Press 1 to 1-1/2 teaspoons dough evenly into the bottom and sides of each tin. (I use my Pampered Chef tart shell “masher”) Distribute the onion mixture into the unbaked shells.

3 large eggs
2 egg yolks
1 cup heavy cream
1/2 teaspoon salt
2 springs fresh thyme, chopped fine
Generous dash each: cayenne pepper, nutmeg

Mix the eggs, cream and seasonings together well. Ladle mixture into onion-filled shells, filling about three-quarters full. (can use a turkey baster for this)

Bake 15 minutes or until puffed and golden. Serve warm or at room temperature on a large platter garnished with fresh thyme. Makes about 3 dozen.

After making this several times: Sometimes i use the cayenne pepper and nutmeg, sometimes I don’t. I have never put in the chopped thyme. I have never served it on a platter garnished with anything, I run out of pastry before I run out of filling and egg-cream mixture.

Back to Top

Cheese Bites

2 cups grated cheddar cheese
1 cup flour
1 tsp. paprika
1/2 tsp. onion salt
1/4 tsp. celery salt
1/2 tsp. oregano
1/2 tsp. dry mustard
1/2 cup soft margarine
1 tbsp. chopped chives
1 egg

Combine the cheese, flour and seasonings. Add the margarine and work it in well. Stir in the egg and mix thoroughly. Shape the mixture into small balls, about an inch in size. Place on an ungreased baking sheet and flatten each ball with a fork or your fingers. Bake at 400F for 10 to 12 minutes. Cool for about five minutes before removing from the baking sheet. Makes two to three dozen.

Back to Top

Cheese Filled Rolls

1 Pound Cheddar, Shredded
2 Small Cans Tomato Sauce (A Little More of Less if Needed For Moistness)
1 Onion, Chopped
2 Boiled Eggs, Chopped
1 Jar Green Olives, Chopped
3 Packages Brown and Serve Rolls

Hollow out center of rolls. Mix all other ingredients. Fill rolls with mixture. Bake at 350 degrees for 12 to 15 minutes, or until cheese is melted through and rolls are lightly browned. (I usually cool the rolls for about five minutes, then place them in the plastic bags the rolls come in to keep them soft.)

Back to Top

Cheese Sticks

2 1/4 cups Bisquick (or similar mix)
2/3 cups milk
1 pkg string cheese
1/4 cup melted butter
1/4 tsp. garlic powder

Mix Bisquick and milk. Roll out to a 12″ x 8″ rectangle using extra Bisquick to keep from sticking. Cut into 8 strips.

Wrap a piece of string cheese in each strip of dough. Seal well. Put seam side down on a foil covered cookie sheet. Bake in preheated 450 degree oven 8-10 minutes.

Mix butter and garlic and brush on hot sticks. Serve with your choice of sauce: Pizza sauce, Spaghetti sauce, Salsa.

Back to Top

Childhood Memory Appetizer

The only appetizer “Recipe” I know is one I remember fondly from childhood. Many nights spent in front of a cozy fire with my family enjoying this one. Mom would take those cute tiny loaves of rye bread, brown and drain either Italian sausage or breakfast sausage, and some shredded cheese. She’d put the bread slices on a cookie sheet, spoon a bit of sausage on top, then add shredded cheese. We’d “toast” these in the oven for just a few minutes to melt the cheese. I haven’t had these in years, but guess who might just do it again, for old time’s sake?!

Back to Top

Corned Beef Cheese Appetizer

16 oz. sauerkraut (drained)
16oz. shredded mozzarella cheese
8 oz. cheddar cheese
4 packages corned beef

Put all in the food processor for chopping for several seconds. Mix in Miracle Whip for dipping consistency. Bake 350 degrees for about 35-45 min. Serve warm with party rye bread or triscuts. Can be made ahead and refrigerated before baking.

Back to Top

Crab Swiss Cheese Bites

My mother used to make these and our job as kids was to separate the butterflake rolls into 3 layers. Last time I checked, butterflake rolls in a tube only had 10 to a tube, so you might want to buy extra. The topping can be made in advance, just refrigerate until needed, pop it on the roll layer right before the guests arrive and don’t forget to set the timer!

1 – 7.5 oz can crab meat, drained, flaked, cartilage removed
1 cup shredded swiss cheese (= 4 oz)
½ cup mayonnaise
Tbsp sliced green onion
1 tsp lemon juice
½ tsp curry powder
1 pkg – 12 rolls, butterflake rolls
1 – 5 oz can sliced water chestnuts

Combine all, mix well. Separate rolls to 3 layers. Place on ungreased baking sheet. Place dab of mixture on roll with water chestnut on top. Bake at 400 until golden, 10 – 12 minutes. Makes 36 appetizers.

Back to Top

Cream Cheese-Stuffed Phyllo Triangles

Phyllo sheets, thawed
Salsa (hot, medium or mild, or jalapeno jelly)
Cream Cheese (brick style or spreadable)
Melted butter

Place one sheet of phyllo width wise on a clean counter and brush lightly with butter. Top with another sheet of phyllo and brush with butter again. With a sharp un-serrated knife, cut in half, and then cut each half in half, then each quarter in half. You should have 8 short strips facing you. Using a very small amount (1/2 teaspoon or so) each of the salsa and cream cheese, dab them on the bottom of each strip.

Take one corner on the bottom of each strip and fold it up and over the salsa and cheese, and press on the other edge of the strip to make a triangle. Then continue folding up into triangles, back and forth, until you reach the top of the strip. Tuck any loose bits of phyllo underneath and place on a baking sheet. Brush with melted butter. The trick is to make sure that no filling escapes!

Repeat with each strip, and make as many as you wish. Freeze solid on the baking sheets and then transfer to a rigid container to freeze for future use. Unused phyllo is also refreezable.

When ready to serve, place frozen triangles on a parchment lined baking sheet and put in a preheated 375F oven for about 10 – 15 minutes or until crispy and lightly browned. Serve hot.

Back to Top

Easiest Appetizer

This is hardly a recipe – it is too easy, but great looking, great tasting.

Look for Mini Fillo Dough Shells in the freezer section. They are already baked but you can crisp them up a bit more in the oven.

Fill with your favorite seafood or chicken salad. The ones in the deli case are good and quick.

If you want it fancier add a sprig of dill on top of the seafood, the chicken salad can be mixed with some grated cheese and heated in the shells for 5-8 minutes at 350 degrees.

Back to Top

Easy Golden Cheese Rolls

1 hunk of Havarti cheese (you can also use Brie)
1 can of crescent rolls

Take the crescent rolls out of the can and lay the dough flat. Put the cheese in the middle. Wrap the dough around the cheese. Put in the oven for about 15 minutes or until the dough is golden and the cheese starts to ooze out. This is so good and people love it.

Back to Top

Easy Oven Dip

Mix together equal parts of chopped onion, mayonnaise, and shredded mozzarella cheese. I usually use one cup of each. Spray a baking dish with Pam and spread mixture in pan. Bake for about 20 minutes. Serve hot with your favorite crackers! This is a party favorite!

Back to Top

Grilled Salmon

Get a nice size salmon fillet from your local seafood store. Lay the fillet on a large sheet of foil.

Spread teriyaki sauce and a few mandarin orange slices on the top. Wrap up the fish in the foil and grill for about 10-15 minutes. Fish is done when it flakes.

Put the whole thing, foil and all, on a pretty platter. Unroll the foil and surround it with a green garnish and more mandarin oranges. That’s it. Salmon is delicious at any temperature. Enjoy!

Back to Top

Japanese Style Rumaki

Yield approx. 20 pieces

3/4 lb. chicken livers
1/2 lb. sliced side bacon
1-6 1/2 oz. can whole water chestnuts, drained
1/2 c. soy sauce
1 clove garlic, minced
1 dry hot (red) chile pepper, crushed (or 1/2 tsp. flakes)
1/4 tsp. ground ginger

Cut the livers in half and rinse them well. Cut the bacon slices in half. Place a strip of bacon down, center with a piece of the liver and top with a water chestnut. Fold the ends of the bacon over and secure with a toothpick. Continue until the bacon, livers and chestnuts are used up. If you find that you have extra pieces of bacon and liver or bacon and chestnuts, just roll them up too, they are great as well. Combine all of the remaining ingredients and pour over the Rumaki rolls. Cover and marinate in the fridge for 3-24 hours. Remove from the marinade and discard the marinade. Place in a shallow pan and broil 6″ from the heat for 10 minutes, turning once to crisp the bacon evenly. Serve warm with a spicy mustard sauce for dipping.

To Freeze: Cook them as directed above, flash freeze and then bag. To serve, heat them from frozen in a 350 oven for about 15 minutes. They can also be heated in the microwave, but do not cover them or they will be soggy.

Note- if you are truly a liver hater, (chicken livers do not taste as liver-y as beef) these can be made without them…just roll up the water chestnuts in the bacon and follow the rest of the recipe.

Back to Top


1 can diced green chiles
1/2 pound grated yellow cheese
1 clove crushed garlic
Mayonaise (to bind mixture)
Mix above ingredients together

1 Sourdough flute or French baguette type bread

Slice bread and toast on one side only in oven. Butter untoasted side. Put filling on buttered side. These can be frozen at this point or put in refrigerator until ready to serve.

Broil until cheese is melted.

Back to Top

‘Lil Smokies

Cut sliced bacon strips into 4 pieces per slice. Wrap bacon around each little smokie sausage, use toothpick to hold. Place in baking dish, sprinkle with brown sugar over top. Bake at 350 for about 20 mins. until bacon is done. Yummy!! My kids want me to make these for dinner now! LOL

Back to Top

Mrs. Renfro’s Mexican Fudge (from the side of the Mrs. Renfro’s Green Chili Salsa Jar)

Spread 1/2 lb. grated cheddar cheese on a 9×11 or 7×11 baking dish.
Combine 3 well beaten eggs and 1/4 jar of Mrs. Renfro’s Green Salsa (4 oz.) and spread on cheese.
Spread 1/2 lb. grated cheddar cheese on top.
Bake at 350 degrees Fahrenheit for approximately 30 minutes.
Cool for 10 minutes.
Cut into 1″ squares.
Serve on tortilla chips.

Back to Top

Mushroom Turnovers

8 oz. cream cheese, softened
1 1/2 c. flour, plus 2 T. flour (divided)
1 stick butter (1/2 c.), plus 3 T. (divided)
1/2 lb. mushrooms, chopped
1 lg. onion, chopped
1/4 c. sour cream
1 tsp. salt
1/4 t. thyme
1 egg, beaten

Beat together cream cheese, 1 1/2 c. flour, 1/2 c. butter until smooth. Shape into ball and chill 1 hour.

Preheat oven to 450 F.

Saute mushrooms and onion in the 3 T. butter until tender Stir in sour cream, salt, thyme and 2 T. flour. Set aside. Roll half of dough to thickness of 1/8″. Cut out 2 3/4″ diameter rounds w/ floured cutter. Place 1 t. of the filling on half of the circle. Brush with beaten egg and fold over, sealing with a fork along the edges. Prick tops and brush with egg.

Bake 12-14 minutes until golden. Makes approx. 50

Back to Top

Olive Balls

1 stick of softened butter (1/2 cup)
1 cup of flour
2 cups of loosely packed grated cheese (we use sharp cheddar)
1 can black olives well drained (not sure how many jars of green olives)

Combine first 3 ingredients to make a “dough ball” Pinch off a quarter size piece or so and flatten into a circle in your hand. Cover olive with the dough. Make sure dough is in a thin layer or you won’t be able to make very many. Bake at 350-375 for 15-20 minutes until getting a bit golden brown. Serve warm. If they get cold zap for a few seconds in the microwave. These freeze quickly and well so can be made ahead. Place on cookie sheet for 20 minutes or so in freezer and then place in a plastic bag or container.

Back to Top

Olive Cheese Puffs

24 green stuffed olives
1/4 cup soft butter
1 cup grated cheddar cheese
1/4 tsp.salt
1/2 cup all-purpose flour
1/2 tsp. paprika

Place olives on paper towel to absorb moisture Blend cheese and butter, stir in flour and seasoning. Mold a rounded tsp. of dough around olive to form a ball.

Place on ungreased cookie sheet about an inch apart. Bake at 400 degrees-10 min or until golden. May be frozen and reheated in foil at 325 degrees.

Back to Top

Parmesan Onion Canapes

1 cup mayonnaise
1 cup Parmesan cheese
1/2 cup finely chopped onion (or onion salt – to taste – in a pinch)
1 Tbsp. milk
1 loaf sliced cocktail bread – or a loaf of French bread cut into 1″ slices

Mix first 4 ingredients. Spread on bread. Broil 4″ from heat source for 2-4 minutes. Makes about 36.

Back to Top

Pecan Spread

4 oz. each: blue cheese, softened unsalted butter, chopped pecans
pumpernickel squares (get in deli section)

Mash together blue cheese and butter with fork. Stir in pecans. Arrange pumpernickel squares on cookie sheet, single layer. Toast for 5 minutes in 400 degree oven. Take out, flip squares over, and spread blue cheese pecan mixture on toasts. Spreads easier at room temp but spread/dot evenly. Pop back in oven for 5-8 minutes or so, until cheese is melted. **Best eaten with slivers of Granny Smith apple (or with white wine) Original recipe is above, but I halve the butter with no problems. Personally, I use 2-3 ounces.

Back to Top

Pecan Tassies

1/2 C. Butter or margarine
1 3-ounce pkg cream cheese
1 C. flour

1 egg
3/4 packed brown sugar
1 Tablespoon butter or margarine, softened
1 teaspoon vanilla
dash of salt
1/2 C coarsely chopped pecans

For crust, in a bowl, beat the 1/2 C butter or margarine and cream cheese. Add flour; beat well. Cover bowl; chill mixture about 1 hour.

For filling, in a small mixing bowl stir together the egg, brown sugar, vanilla and salt just till smooth; set aside. Shape chilled pastry dough into 2 dozen 1-inch balls; place each ball in an ungreased 1 3/4 inch muffin cup. Press dough onto bottom and sides of cups. Spoon about 1 teaspoon of the pecans into each pastry lined muffin cup; fill each with egg mixture. Bake in a 325 degree oven 25 minutes or until filling is set. Cool on wire racks; remove from pans. Makes 24.

Back to Top

Pepper Bites

Take a package of puff pastry out of the freezer. Let thaw then gently roll out to flatten. Cut into small squares. Push one square into each small muffin cup so the corners stick up and the sides ruffle and fold. Place a small piece of brie cheese in the center and top with a 1/2 teaspoon of red pepper jelly.

Bake in the oven at 400 until edges are nicely browned. Pop them out and serve hot. These are so yummy, they’ll disappear in a minute.

Back to Top

Pesto Ham Appetizers

1 sheet of phyllo dough (1 pkg has 2 sheets of dough) – defrost in frige ahead of time.
1 jar of prepared pesto (or can make your own, I suppose – but I like easy)
4 thinly sliced pieces of deli ham
4 thinly sliced pieces of swiss cheese

Lay out sheet of dough and smooth out a bit. Spread dough with a thin coating of pesto. Lay ham slices on top to cover the sheet and the 4 slices of cheese on top of that. Roll dough up pinwheel style seam side down. Wrap in saran wrap and place in frige to chill at least 30 minutes or so. Heat oven to 425. Slice phyllo dough into 1/4 inch rounds and place on ungreased cookie sheet. ( I used that new non stick tin foil.) Bake for about 10 minutes or until lightly golden brown. Serve warm.

Back to Top

Polish Sausage

2 lbs. polish sausage, cut into rings
3/4 c. brown sugar
1 large onion, diced
1 small can or jar of apple sauce

Mix all ingredients. Bake at 350 degrees for 1 hour. Stir halfway through.

I then put this in a crock pot and serve with little toothpicks. (This recipes doubles and triples well)

Back to Top

Sausage Balls #1

3 cups Lite Bisquick
1 lb. uncooked turkey sausage
4 cups shredded cheese, lite
1/2 cup grated Parmesan cheese
1/2 c. skim milk
1/2 tsp each dried rosemary leaves & sage & parsley

Heat oven to 350 degrees. spray vegetable cooking spray on a cookie sheet. Stir together all ingredients. Use hands to make 1-inch balls. Place on pan. Bake 20- 25 minutes or until brown. Remove immediately as they will stick. Serve warm with sauce below. Makes about 7-8 dozen. Freeze for up to a month!

Back to Top

Sausage Balls #2

1 pkg. sausage (you can use mild, hot, whatever your taste)
1 pkg. Cracker Barrel Sharp Cheddar, grated
2 cups Bisquick
2-3 Tbs. milk

Preheat oven to 350 degrees. Mix together all ingredients by hand until well blended. Refrigerate at least an hour; even better if overnight. Roll into 1 inch balls and place on ungreased baking sheet. Bake for 25 minutes.

Sauce for balls:
1 Tbls. white vinegar
1/2 cup ketchup
1 1/2 Tbls. brown sugar
1 Tbls soy sauce

Stir, refrigerate, serve with warm sausage balls.

Back to Top

Sausage-Mushroom-Phyllo Bites

1 lb. Mild bulk pork sausage
2 lbs. Fresh mushrooms, chopped finely
¼ c sliced green onions
1/4 c plus 2 tbsp butter, melted
2 tbsp vegetable oil
1 (8 oz.) pkg cream cheese
1 (3 oz.) pkg cream cheese
1 tsp pepper
1 (16 oz.) pkg frozen phyllo pastry, thawed (must do 5 hours ahead of assembling)
Butter-flavored spray or 1 c butter melted.

Cook sausage in a Dutch oven until browned, stirring to crumble. Drain well and set aside. Sauté mushrooms and green onions in ¼ c plus 2 tbsp butter and oil in Dutch oven until all liquid evaporates. Stir in cream cheese, pepper, and sausage, mixing well.

Coat each sheet with cooking spray or butter (use a pastry brush). (**Be sure to read phyllo package to know how to use this pastry.Keep remaining sheets covered…it dries out fast!!!) Cut sheets of phyllo lengthwise into 3 ½ inch strips. Fold up narrow end of strip about 3 inches (to double the thickness at this point). Place 2 tsp sausage mixture at the base of the folded end. Fold the right bottom corner over it to form a triangle. Flip this “triangle” up and then to the right to complete the “triangle”, continuing back and forth in this manner until you reach the top of the strip. Keep finished triangles covered before baking.

Place triangles, seam side down on greased baking dish. Bake at 400 for 20 minutes or until golden brown. Drain on paper towels and serve hot.

Note: The pre-made bites may be frozen before baking. Do not thaw; bake as directed.

Back to Top

Sausage Stuffed Mushrooms

1 lb. Italian sausage
2 lbs mushrooms
1 small onion, minced
1/2 C bread crumbs
1 sweet red pepper
2 cloves garlic, finely minced
fresh grated Parmesan cheese (must be fresh and not from can)

Brush dirt from mushrooms. Remove stems and finely chop them. Brown sausage, mushroom stems, onion, and garlic and stir to crumble. Drain. Roast red pepper over open flame (skin will turn black and then peel off easily). Peel and seed red pepper. finely chop and add to sausage along with bread crumbs. Stir to combine.

Stuff mushrooms with sausage mix. Sprinkle on Parmesan cheese.; Bake at 375 degrees for 15 minutes. Serve warm.

These disappear fast so I like to double recipe. There will be leftover sausage mix. This makes a great spaghetti meat sauce which we always serve on new Year’s day. Add plain tomato sauce and extra seasonings and you are done. Easy New Year’s meal bonus!

Back to Top

Scallops Wrapped in Bacon

Use fresh raw scallops wrap in 1/2 strip of bacon. Place in oven until the bacon turns a golden brown. These are quick and delicious. You can also use your favorite dipping/BBQ sauce if you prefer but not necessary. I have also seen this done with water chestnuts they too are delicious with a nice crunch.

Back to Top


Hi, Here is a recipe that we reserve for very special occasions. This is always very popular and passed down from my grandparents who were Germans from the Baltic states.  They kind of look like baked perogies when done.

4 cups flour
1 teaspoon salt
1 cup shortening or lard
2 eggs beaten
1 cup milk
1 cup lukewarm water
2 tablespoons sugar
2 teaspoons yeast

1 large onion finely chopped
200 – 300 grams (7 – 9 oz) salted pork belly finely cut. I often use 1/2 package of bacon strips instead. Just cut them into small bits. (Some people add raisins to the filling mixture.)

1 egg yolk
2 tablespoons water

Dough instructions:
In small bowl, mix lukewarm water with sugar and yeast. Stir to dissolve and set aside. In another bowl, mix flour and salt. Cut in lard or shortening until it is very fine. Mix the beaten eggs with the milk. Add the milk/egg and the water/yeast to the flour mixture. Beat with a spoon until smooth. Refrigerate overnight or about 8 hours. (This makes a somewhat wet, smooth dough.)

Filling instructions:
Fry onions and salted pork belly or bacon bits together over medium heat until the onions are transparent.

Preheat oven to 425 degrees.

Roll out dough on a well floured board to about 1/4 inch. Cut out round shapes. I use drinking glasses. These can be anywhere from 2 – 4inches in diameter. If you use larger glasses you might want to make the dough a little thicker when you roll it out. Put some filling into the center and fold in half. Pinch the edges well or they’ll pop open when you bake them. Place onto baking sheet.

If you want to give them a nice finish, mix the egg yolk and water and brush over each Speckkuchen. You can let them sit for about 10 minutes to puff up a bit.

Bake for 12-15 minutes.

These freeze and reheat exceptionally well, and are just so delicious.

Back to Top

Spinach Stuffing Balls

6 eggs, lightly beaten
1 package (6 oz) stuffing mix
1/2 cup butter or margarine, melted
1 cup grated Parmesan cheese
1/4 tsp salt
1/8 tsp pepper
2 packages (10 oz each) frozen chopped spinach, thawed and squeezed dry

In a bowl, combine eggs, stuffing mix, butter, Parmesan cheese, salt and pepper. Add spinach; mix well. Shape into 1-1/2 inch balls; place in ungreased 15x10x1 inch baking pan. Bake at 350 degrees for 12-15 minutes or until lightly browned. Yield: about 3-1/2 dozen. (From Taste of Home’s Quick Cooking Magazine “These delicious spinach bites are always a big hit”)

Back to Top

Stuffed Mushrooms #1

1 lb. whole mushrooms (any kind will do)
1 8 oz. pkg. cream cheese, softened
½ cup grated Parmesan cheese
1 tsp. dill weed (or more, to taste)
½ tsp. Worcestershire sauce (to taste)

Remove stems from mushrooms and discard, or save for later use. Rinse and pat dry mushroom caps.

Mix cream cheese, Parmesan, dill and Worcestershire in a small bowl. Using a butter knife, fill mushroom caps with cheese mixture and place on ungreased cookie sheet. Bake at 350 until cheese is slightly brown on top (approximately 10 minutes).

Back to Top

Stuffed Mushrooms #2

1 large package fresh button mushrooms (about 36 mushrooms)
8 ounces cream cheese
1/2 cup Parmesan cheese
1 tbsp margarine
1/2 cup chopped almonds

Wash mushrooms and remove stems. Mix together cream cheese and Parmesan cheese. Stuff each mushroom with the cheese mixture. Top each mushroom with chopped almonds by pressing the cheese side of the mushroom into the chopped almonds. Place in a baking dish with the margarine. Bake at 375 degrees F for 20 minutes. Serve hot

Back to Top

Teriyaki Chicken Wings

8 pounds chicken wings, 1 bottle of Teriyaki sauce and 3 cups of sugar (It seems like a lot, but they are great).

Put wings in roasting pan.

Mix the sugar and the Teriyaki sauce and pour over the wings.

Bake at 325 for 1 1/2-2 hours basting occasionally.

Back to Top

Vegetable Cheese Tart

This one is really quick and everyone loves it! This recipe came from Knorr’s (the soup mix people).

3 eggs, beaten
1-1/2 cuts half and half
2 cups shredded Swiss cheese
1 package Knorr Vegetable Soup and Recipe Mix
1 package chopped spinach, thawed and well-drained
1 prebaked (11-inch) tart shell

In a large bowl stir first 5 ingredients until blended. Spoon into tart shell. Bake in 375 degree oven 45 minutes or until knife inserted halfway between center and edge comes out clean. Note: 1 unbaked (9-inch) pie shell may be substituted for prebaked tart shell.

Back to Top

Warm Roasted Pepper and Artichoke Spread

1 cup grated Parmesan cheese
1/2 cup mayonnaise
8 oz package cream cheese, softened
1 small garlic clove, minced
14 oz can of artichoke hearts, chopped and drained
small jar of roasted red peppers, drained and chopped

In a food processor, combine garlic, mayo, and cheeses. Add artichokes and red peppers, and blend well. Spread in glass pie pan. Bake at 350 F for 20-25 minutes or until thoroughly heated. Serve warm with dipping things – bread chunks, veggies, crackers, etc. Enjoy!

Back to Top

Wiener Rolls

24 cocktail wieners (just “heat and eat”)
1 pkge refrigerated crescent rolls

Preheat oven to 400. Unroll the crescent roll dough and separate into triangles. (you should have eight) Cut each triangle into 3 long triangles so you end up with 24 smaller triangles. Place a cocktail wiener on each piece of dough (wide end) and roll up, place on ungreased cookie sheet. Bake at 400 degrees for about 10 min, or until golden brown. Serve with ketchup, mustard, and/or BBQ sauce and watch them disappear!

Back to Top

Won-ton Chicken Bites

36 won-ton wrappers
1/2 of a 16 oz. bag coleslaw
1 cup cooked, finely chopped chicken
1 can (8 oz) water chestnuts, drained, finely chopped
5 green onions, thinly sliced
2 1/2 teaspoons sesame oil
6 tablespoons Chinese plum sauce

Heat oven to 350 degrees. Cut a 1/2 inch strip off one side of won ton skins to keep them square and bite-sized. Pleat wrappers into oiled (spray works well) mini-muffin tins to make cups. Bake until golden, 8 minutes. Let stand at least 5 minutes.

Place cabbage, chicken, water chestnuts and green onions in a large bowl. Mix together sesame oil and plum sauce and stir into cabbage mix. When ready to serve, spoon into cooled won ton cups.

Back to Top

FlyLady.net: Helping women around the world get their home organized. Copyright 2001 - 2020 FlyLady and Company, Inc.