Chicken Pot Pie Bites

 

3/4-ish of a cup of Leftover Mixed Veggies
6-7 Mushrooms, chopped (white, crimini whatever you have)
1 (3 oz.) can Chunk Chicken, drained
5 eggs, beaten
1/2 teaspoon Kosher Salt
1/2 teaspoon Poultry Seasoning (do not leave out)
a few twists of Black Pepper
2 teaspoons Parmesan Cheese, grated

Preheat oven to 350. Saute mushrooms till golden. Mix all ingredients together (except egg and cheese.) Allow to cool. Add to eggs.

Spoon into lightly greased (Pam non-stick spray works great for this) mini muffin tin. Sprinkle with Parmesan cheese.

Layered Chip Dip

2 cans refried beans
8 oz sour cream
1 head lettuce
1/2 c green onion, chopped
2 tomatoes, chopped
1 pkg(2c) shredded Cheddar Cheese
black olives (optional)

Spread beans onto a serving plate.  Top with sour cream.  Sprinkle 1-2 c of shredded lettuce ontopof sour cream.  Add onions, chopped tomatoes, then shredded cheese.  Top with optional black olives.  Serve with nacho chips.  Keep refrigerated until ready to serve.

From: Judy (McFadden) Nolan

Meat Balls

1 bag of frozen meatballs
1 can sauerkraut
1 bottle bbq sauce
1 can cranberry sauce
1 c brown sugar

Mix all ingredients except meat balls in crock Pot then add meat balls.  Simmer until meatballs are warmed.

From: Judy (McFadden) Nolan

Cocktail Meatballs

4 lbs frozen meatballs
2 cans cranberry sauce
2 bottles chili sauce
4 T brown sugar
1 T lemon juice

Turkey Dip

1 lb ground turkey
1 cup salsa
green chiles
montery jack cheese

Bean Dip

1 lb ground turkey
1/2 cup onion, chopped
2 cloves garlic
1/2 t cumin
1/2 t oregano
1/2 t salt
1/4 t red pepper
1 T salsa
1 can refried beans
1 can (14oz) stewed tomatoes

Brown turkey and onions in oil, add spices. Stir and cook until turkey juice is absorbed. Break up turkey until fine crumbs. Add beans and tomatoes. Simmer on low 10 minutes.

Spinach Dip

1 can (13.5 oz) spinach, drained
16 oz sour cream
3/4 cup mayo
1 pkg (1.4oz) Knorr vegetable soup mix
2 cans (8oz) water chestnuts, drained and chopped
3 green onions or 1 small onion, chopped

Mix until well blended. Cover and chill.

Cheese Dip

16 oz sour cream
Bacon Bits (to taste)
2 cups cheddar cheese, shredded  (8oz)
1 packet hidden valley ranch dip mix
dried red peppers (crushed) to taste

Mix all ingredients , chill. Also good as baked potato topping.

Mexican Dip

8 oz cream cheese
1 cup salsa (hot)
1 cup sharp cheddar, finely shredded

Serve on Triscuts.

Buttermilk Cookies

1/2 cup shortening or butter
1 cup white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoons baking soda
1/2 teaspoon salt
1/2 cup buttermilk or (1/2 c milk + 1/2T vinegar)
1 teaspoons vanilla extract
Icing

Preheat oven to 425 degrees. Grease cookie sheets. In a large bowl, cream together the shortening, and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 6 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely before icing.

Cheese Ball

8 oz sharp cheddar
8 oz cream cheese
2 t green pepper
2 t onion, chopped
1/2 clove garlic
1 t Worcestershire sauce
1/2 t lemon juice
2 T pineapple, crushed
nuts

Apple Pie Party Dip

1 1/3 cup diced apples
1 t lemon juice
2 t brown sugar
2 t apricot preserves
1/8 t cinnamon

Serve with cinnamon graham crackers.

Petite Italian Meatballs

1 lb ground beef
3/4 cup Italian bread crumbs
1/2 chopped onion
1/4 cup grated parmesan cheese
1/2 cup water
1 egg, lightly beaten
1 clove garlic, minced
1/2 t salt
1/8 t pepper
1/4 cup olive oil
1 can (15oz) tomato sauce
1/3 cup packed brown sugar
1/2 cup red wine vinegar

In large bowl, combine ground beef, 1/4 cup bread crumbs, onion, parmesan cheese, water, egg, garlic, salt, and pepper.

Shape meatballs using 1 level tablespoon meat mixture for each meatball; coat with remaining 1/2 cup bread crumbs.

In large skillet, heat olive oil. Add meatballs. Cook 5-7 mins or until desired doneness, turning occasionally to brown on all sides. Drain.

In small bowl, combine tomato sauce, brown sugar and vinegar; pour over meatballs. Cover, simmer 30 mins, stirring occasionally.

Corn Dog Muffins

2 - 8.5 oz pkg cornbread mix
2 T brown sugar
2 eggs
1 1/2 cups milk
1 cup grated cheddar
9 hot dogs

Bake 11-18 mins. 400º

Seasoned Oyster Crackers

12 oz pkg oyster crackers
3/4 cup oil
1 oz dry ranch dressing
1/2 t dill weed
1/4 t lemon pepper (optional, I don't use)
1/4 t garlic powder

Whisk ingredients, pour over crackers. Place on baking sheet. Bake 275º for 15-20 mins.

Deviled Eggs

Boil 6 large eggs cut in half lengthwise and remove yolks. Place 3 yolks in a bowl and discard the rest (or use for another meal). Add 3 TBS reduced-fat mayonnaise, 1/4 cup cauliflower or carrot puree and 1/8 teaspoon salt. I also added 1 tsp of sweet relish. Fill each egg half and serve

~from the book "Deceptively Delicious"

Black Bean Salsa

1 can 15 oz black beans (drained)
1 can 15 oz diced tomatoes with oregano, garlic and basil
1 can 15 oz diced tomatoes with green chilies
1 can 11 oz white shoepeg corn (drained)
8 ounces Italian dressing (or to taste)

Can be served right away, but it does taste better if it sits overnight to let the flavors blend.