One more Appetizer....

Chicken and Mushroom Pinwheels
Shared by: Jodie

1 chicken breast, shredded
1 pkg. crescent rolls
4 oz. cream cheese
1/4 C. butter
2 C. shredded cheese
1 C. mushrooms, chopped
garlic salt
onion flakes
oregano

Preheat oven to 375.

Mix together chicken, cream cheese, butter, 1 1/2 C. cheese and mushrooms. Add seasonings to taste.

On a lightly floured surface, unroll crescent rolls. Place 4 rolls side by side, creating a square. Pinch together seams. Spread a layer of the mixture onto the rolls, leaving about a 1/2 inch at the bottom. Roll up and cut into slices.

Place on a baking sheet and bake for 14- 16 minutes. Take out of the oven. Sprinkle each pinwheel with more cheese and a little oregano. Return to the oven for another 3 minutes.

Repeat with the second half of the crescent rolls.
Makes about 30.

Appetizer Night!!!

We were few in number but there were many delicious appetizers shared! Here are the recipes. Hopefully we'll see more of you in March!!!


Artichoke Dip
Shared by: Destiney

1 can artichoke hearts, cut up
1 cup parmessan cheese
8 oz mayonnaise
8 oz cream cheese
dash of lemon juice
1/4 tsp garlic powder

Mix together and bake at 350 degrees for 30 minutes. Can be prepared the night before, but serve warm. Serve with ritz crackers.

Hot Pizza Dip
Shared by: Mandee
1 - 8oz package cream cheese, softened
1 tsp dried Italian Seasoning
1 cup Mozzarella Cheese, grated
3/4 cup Parmesan Cheese
1 - 8oz can Pizza Sauce
1/4 cup diced bell pepper, sliced green onions or sliced olives

Preheat oven to 350 degrees F. Combine cream cheese and Italian seasonings, spread onto an 8" mini baker.

In a small bowl, combine mozzarella and parmesan. Sprinkle 1/2 on top of the cream cheese. Spread pizza sauce over the cheese mixture. Sprinkle with remaining cheese. Top with bell pepper and green onions.

Bake for 15-18 minutes. Serve with French Bread of fresh vegetable dippers!!

Spinach Dip
Shared by: Diana
1 pkg (10 oz) chopped spinach, thawed and squeezed dry
1 (16 oz) sour cream
1 cup mayonnaise
1 pkg Knorr Vegetable recipe mix
1 can (8 oz) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers such as vegetables or French bread (baguettes sliced)
Makes 4 cups dip, prep time 10 minutes, chill time 2 hours.
Serving Tips: Hollow out cucumber slices and cherry tomatoes. Fill vegetables with Spinach dip and garnish with a sprig of dill. You can also hollow out a round of sourdough bread all filled with dip.

Fruit Dip
Shared by: Peggy
2 (8oz) pkgs Cream Cheese
1 (15oz) jar Marshmallow Creme
2 Tbsp Orange Juice

Bring cream cheese to room temperature. Combine cream cheese, marshmallow creme and orange juice. Serve with your favorite fruits.

Caramel Dip
Shared by: Peggy
3 oz pkg cream cheese, softened
7 oz jar marshmallow creme
12.5 oz jar caramel topping

In a medium bowl, blend cream cheese and marshmallow creme until smooth. Thoroughly blend in caramel topping. Cover and refrigerate until serving time. Serve as a dip for fresh fruit.

Crab Dip
Shared by: Kanani

1 - 8oz package cream cheese, softened
1/2 cup mayonnaise
1/2 cup celery, chopped
1/4 cup green onion, sliced
1 - 8oz package crab meat, shredded
2 Tbsp lemon juice

Mix ingredients together and refrigerate at least a day prior to serving. Serve with your favorite crackers!