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Lobster Appetizer

Courtesy of Hancock Gourmet Lobster Company

1 lb. lobster meat

1 8oz. package cream cheese

1 tablespoon mayonnaise

½ tablespoon Worcestershire sauce

¼ teaspoon salt

Dash of pepper

1 loaf French bread baguette

Mix first six ingredients. Slice the bread in ¼- ½ inch slices and toast. Lay the bread on a cookie sheet or broiler pan. Spread the lobster mixture on the bread slices approximately ¼ inch thick. Place under broiler for one minute to brown just before serving. Transfer to a serving dish.

http://www.lobster-n-crab.com/recipes/FramesLobste...

Another one of favorite appetizer

Chicken Pecan Balls

2(8 0z.) pkg. cream cheese, softened

1/2 cup finely chopped celery

1 1/2 cup ground chicken, cooked

1/2 cup finely chopped toasted pecans or almonds

1Tbsp. steak sauce

1/2 tsp curry powder

Combine first 3 ingredients. Beat until smooth. Stir in chicken and celery. Shape into ball. Chill overnight. Coat with pecans or almonds. Serve with crackers.

Skip the appetizers - nobody ever remembers them...go straight to dessert - these are fabulous: Spritz cookies

We had the best results baking these cookies one sheet at a time. When reusing a cookie sheet, make sure that it has completely cooled before forming more cookies on it. Unbaked dough can be refrigerated in an airtight container for up to 4 days; to use, let it stand at room temperature until softened, about 45 minutes. Baked cookies will keep for more than a week if stored in an airtight container or zipper-lock bag. For longer storage, freeze unbaked cookies right on the baking sheet and transfer to zipper-lock bags for storage. When ready to bake, place them back on the baking sheet and follow the recipe, adding 2 to 4 minutes extra baking time.

Makes about 6 dozen 1 1/2-inch cookies

1 large egg yolk

1 tablespoon heavy cream

1 teaspoon vanilla extract

1 cup unsalted butter (2 sticks), softened (about 70 degrees)

2/3 cup sugar (about 4-3/4 ounces)

1/4 teaspoon table salt

2 cups unbleached all-purpose flour (10 ounces)

See Illustrations Below: Filling a Pastry Bag

1. Adjust oven rack to middle position; heat oven to 375 degrees. In small bowl, beat yolk, cream, and vanilla with fork until combined; set aside.

2. In standing mixer, cream butter, sugar, and salt at medium-high speed until light and fluffy, 3 to 4 minutes. Scrape down bowl with rubber spatula. With mixer running at medium speed, add yolk/cream mixture and beat until incorporated, about 30 seconds. Scrape down bowl. With mixer running at low speed, gradually beat in flour until combined. Scrape down bowl and give final stir with rubber spatula to ensure that no flour pockets remain.

3. If using cookie press to form cookies, follow manufacturer's instructions to fill press; if using pastry bag, follow illustrations 1 through 3 below to fill bag. Press or pipe cookies onto ungreased baking sheets, spacing them about 1-1/2 inches apart. Bake one sheet at a time until cookies are light golden brown, 10 to 12 minutes, rotating baking sheet halfway through baking time. Cool cookies on baking sheet until just warm, 10 to 15 minutes; using metal spatula, transfer to wire rack and cool to room temperature.

Chipped Beef Dip

3 8-oz. pkgs. Cream Cheese 2 bunches Green onion

2 jars Dried Beef 1 tbs. Accent

1 tbs Worcestershire Sauce

Finely chop the green onions. Cut the dried beef into small pieces. Mix well in a medium-sized bowl then form into a mold on a platter. Chill. Serve with crackers.

Chocolate Chip Cheese Balls

8 oz. Cream Cheese softened 1/2 cup Butter (no substitutes), softened

1/4 tsp. Vanilla 3/4 cup Confectioners' Sugar

2 tbs. Brown Sugar 3/4 cup mini Chocolate Chips

3/4 cup finely chopped pecans Graham crackers

In a mixing bowl, beat the cream cheese, butter and vanilla extract until fluffy. Gradually add sugar; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers, chocolate or vanilla wafers.

Fried Cheese

Vegetable oil 1 cup Bisquick

1/2 cup Milk 1 Egg

1 lb. Monterey Jack, Cheddar, American, Swiss or Mozzarella Cheese Bisquick

Cut cheese into 3/4 inch cubes. Heat oil (2 inches deep) in deep fryer or saucepan to 375 degrees. Beat 1 cup baking mix, milk and egg with hand beater (or fork) until smooth. Coat cheese cubes lightly with dry baking mix and insert round wooden pick in each cube. Dip into batter, covering cheese completely. Fry several cubes at a time, turning carefully until golden brown (1 to 2 minutes). Drain on paper towel. Makes about 45.

Oyster Cracker Snack

1 1-lb. pkg. Oyster Crackers 2 tsp. Dill Weed

1 envelope Hidden Valley Ranch 1/2 cup Wesson Oil

Mix crackers, dressing and dill weed. Dribble oil over other ingredients while stirring. Keep in an airtight container.

Parmesan Sesame Sticks

12 slices Bread, crusts removed 1/4 cup Butter or Margarine, melted

1/4 cup grated Parmesan Cheese 2 tbs. Sesame Seeds

Cut each slice of bread into 4 sticks, and place on ungreased cookie sheets. Brush with butter; then sprinkle evenly with cheese and sesame seeds. Bake at 350 degrees for 10 to 15 minutes or until golden brown. Makes 4 dozen.

Party Pecans

2 tbs. Butter 1 cup Pecan halves

2 tbs. Jack Daniels Whiskey 2 tsp. Soy Sauce

1/2 tsp. Salt 2 drops Tabasco

Melt butter in pan. Spread pecan halves in pan. Sauté’ very slowly, stirring often, until pecans are lightly browned. Add soy sauce and Tabasco. Stir. Cool pecans on paper towels. Store in airtight container Makes 1 cup.

Pina Colada Fruit Dip

8 oz. can Crushed Pineapple, undrained 3oz. pkg. Instant Coconut Pudding

3/4 cup Milk 1/2 cup Sour Cream

Blend all ingredients together. Refrigerate for a couple of hours and let flavors meld. Serve with fresh fruits.

Pineapple Cheese Ball

16 oz. Cream Cheese, softened 1 8-oz. crushed Pineapple, well drained

1/2 cup Green Pepper, finely chopped 2 tbs. chopped Onion

1 tsp. Seasoned Salt 1 cup Pecans, finely chopped

Mix together all ingredients except pecans. Chill until easy to handle. Form a ball and roll in chopped pecans. Chill for at least 1 hour before serving.

Pizza Pinwheels

1 can Crescent Dinner Rolls 2 tbs. grated Parmesan Cheese

1/3 cup finely chopped Pepperoni 2 tbs. finely chopped Green Bell Pepper

1/2 cup shredded Italian Cheese Blend 1/2 cup Pizza Sauce

Heat oven to 350 degrees. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal. Sprinkle Parmesan cheese, pepperoni, bell pepper and Italian cheese blend over each rectangle. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Meanwhile, heat pizza sauce. Immediately remove pinwheels from cookie sheet. Serve warm with warm pizza sauce for dipping.

Quick-N-Easy Party Bites

1 lb. Ground Beef 1 lb. Velveeta Cheese

1 lb. Sausage 1 loaf Party Rye Bread

Brown beef and sausage together. Drain. Add Velveeta cheese and stir until cheese is melted. Spread on slices of party rye. Bake at 350 degrees for 10 minutes.

Redneck Caviar

2 cans Black-eyed Peas, drained 2 cans Corn, drained

3 green Onions chopped 1 bottle of ITALIAN Dressing

2 small cans Rotel Tomatoes, drained (mild or hot) 1 lg. can diced Tomatoes, drained (optional)

Garlic to taste

Combine all ingredients and serve with Tortilla chips. Can be used as relish.