Shrimp Appetizer

1 large pkg cream cheese
1 can small shrimp
1 bottle chili sauce

Put cream cheese in the middle of a dish.
Cover with chili sauce.
Put shrimp on top.

LOVE THIS!

Keri's Green Salsa

1 (28oz) can Tomatillos (either La costenaor La Victoria)
½ bunch of fresh cilantro, rinse and cut stems off
3 packets of equal or ¼ cup sugar
4 slices of jalapenos

Place in blender and blend well.
Refrigerate for better taste before serving.

Regi's Lil' Smokies

1 pkg Lil’ Smokies
1 c. grape jelly
1 c. chili sauce

Put all ingredients into crockpot.
Simmer for 2-3 hours.

Keri's Lil' Smokies

Lil’ Smokies
Bacon
Brown Sugar
Toothpicks

Wrap lil’ smokies in bacon.
Hold together with toothpicks.
Put them on a cookie sheet.
Sprinkle with as much brown sugar as you like…
The more the better.
Bake at 375 for 45 minutes.

Ok! These are definitely a BEST EVER!

Heidi's Sausage Stars

25 count pkg. won ton wrappers

1 lb. sausage, cooked and crumbled

1 ½ C. sharp cheddar cheese, grated

1 ½ C. Monterey jack cheese, grated

1 C. ranch-style salad dressing

2 ¼ oz. can sliced black olives

Press one won ton wrapper in each cup of a muffin tin; Bake at 350 for five minutes. Remove won tons and place on a baking sheet. Repeat with remaining won tons; set aside. Combine remaining ingredients well and fill baked wrappers. Bake at 350 for an additional five minutes or until bubbly. Makes 4-5 dozen.

So delicious…just don’t count calories on these babies!!

Hidden Valley Ranch Oyster Crackers

16 oz plain oyster crackers.
¼ t. lemon pepper
½ t. dill week
¾ c. Orville Reddenbacker Popcorn oil
1 pkg Hidden Valley Ranch Buttermilk mix
¼ t. garlic powder

Combine all ingredients and pour over crackers.
Stir to coat.

Bake at 350 for 20 minutes.

I actually haven't tried these yet but they came highly referred by my friend, Keri, who is a cooking diva.

Holly's Bloomers Dip

I used to just mix a can of chili with velveeta but this is MUCHO BETTER!

1 lb. spicy sausage, cooked, crumbled & drained
1 loaf of velveeta cheese
1 can Rotel tomatoes

Put in crockpot until warm. Dip tortilla chips in it. Deliciouso!

Dinner Spanakopitas by Barefoot Contessa

These are fabulous! The recipe is originally for spanakpita appetizers but Ina changed it to a dinner recipe. The filling is rich so I suggest making these as appetizers (meaning 1/2 as big so there's not so much filling to bite into). I made these and baked a few that day and then baked the rest the next day. They seemed to be twice as good the 2nd day. Maybe because all the flavors infused together overnight or something. Anyway, since then I can't stop thinking about them and think they are a spectacular appetizer. Layers and layers of crispy, buttery phyllo dough... yum! Tip: you must keep the phyllo dough damp or it will dry out FAST (cover it with a damp paper towel)!

RECIPE:

¼ cup good olive oil

1 cup chopped yellow onion

3 scallions, white and green parts, chopped

2 (10 ounce) packages frozen chopped spinach, defrosted

4 extra-large eggs, lightly beaten

3 tablespoons freshly grated Parmesan cheese

Plain dry breadcrumbs

2 teaspoons kosher salt1 teaspoon freshly ground black pepper

1 teaspoon ground nutmeg

2 cups small-diced feta cheese (12 ounces)

3 tablespoons toasted pine nuts

16 sheets frozen phyllo dough, defrosted (about 8 ounces)

¼ pound (1 stick) unsalted butter, melted

Shaved sea salt and ground pepper for sprinkling

1. Preheat the oven to 375 degrees.
2. Heat the olive oil in a medium sauté pan, add the onions, and cook for 5 minutes over medium-low heat. Add the scallions, and cook them for another 2 minutes until the scallions are wilted but still green. Meanwhile, gently squeeze most of the water out of the spinach and place it in a large bowl.
3. When the onions and scallions are done, add them to the spinach. Mix in the beaten eggs, Parmesan, 3 tablespoons of breadcrumbs, salt, pepper, and nutmeg. Gently fold in the feta and pine nuts.
4. Place one sheet of phyllo dough flat on a work surface, placing the long end in front of you. Brush the dough lightly with butter and sprinkle it with a teaspoon of breadcrumbs. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter and sprinkle lightly with breadcrumbs. (Use just enough breadcrumbs so the layers of phyllo don't stick together.) Pile 4 layers total on top of each other this way, brushing each with butter and sprinkling with breadcrumbs. Cut the sheets of phyllo in half lengthwise. Place ⅓ cup spinach filling on the end and roll the phyllo up diagonally (see left). Then fold the phyllo over straight and then diagonally again, enclosing the filling. Continue rolling diagonally and straight until you reach the end of the phyllo. The filling should be totally enclosed. Continue assembling phyllo layers and rolling the filling until the filling is gone.
5. Place on a baking sheet, seam side down. Brush with melted butter, sprinkle with flaked sea salt and ground pepper, and bake for 30 to 45 minutes, until the phyllo is browned and crisp. Serve hot.