The Recipe Geek

Archive for the ‘Appetizers’ Category

INGREDIENTS:

1. 1 5-oz. can chunk-style chicken, drained and broken up
2. 1 cup shredded cheddar cheese (4 oz)
3. 1 10-oz. pkg. frozen chopped spinach, thawed and well drained
4. 1/2 of an 8 oz. tub cream cheese with chives and onion
5. 1/2 cup chopped walnuts
6. 1 Tblsp. dry sherry
7. 1/2 tsp Worcestershire sauce
8. 1/4 tsp ground nutmeg
9. 8 sheets phyllo dough, thawed
10. 1/3 cup margarine or butter, melted

DIRECTIONS:

For filling, in a large mixing bowl combine chicken, cheddar cheese, spinach, cream cheese, walnuts, sherry, Worcestershire sauce and nutmeg.  Set aside

Lightly brush 1 sheet of the phyllo with some of the melted margarine or butter.  Place another phyllo sheet on top; brush with some margarine or butter.  (Cover remaining phyllo with a damp cloth to prevent drying.)

Spoon 1/4 of the filling (about 1/2 cup) evenly down the long side of phyllo, about 2 inches from long side and 1 inch from short side.  Fold 2 inches of the long side over filling; fold in the short sides.  Loosely roll up jelly-roll style from the long side.  Place roll, seam side down on an ungreased baking sheet.  Repeat with remaining phyllo, margarine or butter, and filling.  (If desired, cover and chill for up to 6 hours.)

Brush tops with any remaining margarine or butter.  Use sharp knife to score rolls at 1 1/2-inch intervals.  Bake in a 400 degree-oven about 15 minutes or till golden brown.  Let stand for 5 minutes before slicing.  Serve warm.  Makes about 36 pieces.

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INGREDIENTS:

3 cups Golden Graham cereal
2 cups mini pretzels
1 cup salted peanuts
1 cup pecan halves
1 cup cashews
12 oz white chocolate chips

PREPARATION:

Mix first 5 ingredients in a large bowl. In large pot melt white chocolate. When completely melted, add first 5 ingredients and stir well to coat with chocolate. Turn out onto waxed paper and let sit for approximately one hour until chocolate hardens.

This is an awesome and easy recipe created by my cousin Vicki Paulson. It’s perfect for large gatherings and it disappears within minutes. It’s a standing request at all of our family gatherings!

This is an easy and quick Peach Cobbler recipe that I came up with in college.  I hope you enjoy it.

INGREDIENTS:
1 roll of ready-made biscuits such as Hungry Jack
1 can of cling peaches in syrup
1/2 stick of butter
1 tablespoon of cinnamon
1 tablespoon of brown sugar 

PREPARATION:
1.  Slick a casserole dish with butter to prevent the cobbler from sticking too much during baking
2.  Separate all of the biscuits into tops and bottoms; Line the casserole dish with all of the biscuit bottoms
3.  Layer the biscuits with the cling peaches; sprinkle with brown sugar and cinnamon
4.  Layer the peaches with the remaining biscuit tops
5.  Bake for 30 minutes on 300 degrees, or until the biscuits have browned on top

Allow to cool for another 30 minutes and serve alone or with a topping of vanilla ice cream

Serves 4-6 people

INGREDIENTS:
4 large vine tomatoes
1 pound of Brick cheese
Fresh Basil
Garlic Powder
Salt and Pepper
Rosemary

PREPARATION:
Rinse and dice all of the tomatoes and set aside in a bowl
Dice all of the Brick cheese and add to tomatoes
Shred fresh basil and add to the salad as well as the rest of your herb seasonings
Mix the salad in a bowl and let chill in the refrigerator for 1 hour, covered.

Serves 8 people.