Crock Pot Appetizers: Reuben Delight

This recipe is from my sister-in-law's family cookbook. Thanks Melinda!
It's easy to make and something a little different to serve as an appetizer.

Reuben Delight

In a crock pot base combine the following:
-1 can sauerkraut, drained
-8 ounces swiss cheese, shredded
-8 ounces mozarella cheese, shredded
-4 ounces cheddar cheese, shredded
-8 ounces corn beef, shredded

After the above ingredients are mixed together add 1-2 cups of mayonaise.

Bake crock pot insert (NOT THE LID!!!) at 350 degrees for 20 minutes. Then you can transfer to crock pot and keep on low.

Serve with crackers.

Crock Pot Appetizers: Artichoke Cheese Dip

Did you know that your crock pot insert is oven safe up to 400 degrees? Just make sure you don't use the lid. If you are questioning my expertise you can confirm this information at Crock Pot's FAQ's!

This recipe I bake in the oven and then turn on low in the crock pot to keep it warm during a party. Enjoy!

Artichoke Cheese Dip

2 cups of mayonnaise
2 cups of grated Parmesan cheese
2 cups of drained, canned artichoke hearts (I've also used frozen)
several drops of Tabasco
2 clove minced garlic
2 teaspoons lemon juice

This recipe makes a lot so you may want to "half" it.

Put all ingredients in a food processor or blender (if you have a small processor do this in two batches). Mix until smooth. Spray Crock Pot with vegetable spray and bake at 350 degrees for 30 minutes. Move to crock pot on low to keep warm.

Great with rye or pumpernickel bread.

Crock Pot Appetizers: Italian Biscuits and Marinara Sauce

So...technically this isn't a crock pot appetizer. But if you read Monday's post you know I have a triple crock pot and I like to mix it up a bit.

You will use your crock pot, but just to heat up marinara sauce to put next to these heavenly appetizers....Italian Biscuits and Marinara Sauce.

I bet the other Divas are reading this right now thinking...it's been awhile! I seem to recall the last time I served these there was an argument as to who got to eat the last one(which is the true sign of a great recipe).

This is a variation of a Pillsbury recipe I found years ago. The biggest difference is in how I wrap them. The original recipe called for a different way to cut the biscuits, but we have experimented over the years and found this works best.

Italian Biscuits and Marinara Sauce
-1 can of buttermilk biscuits (large/jumbo...the big ones!)

-10 precooked frozen meatballs, thawed and cut in half
(to thaw, I put in microwave for 60 seconds, or until slightly warm)

-2 pieces of string cheese (each cut into 10 small pieces)

-1/4 teaspoon garlic powder

-1/2 teaspoon Italian seasoning

-1 tablespoon grated Parmesan

Directions:
1. Cut each biscuit into thirds (3 triangles)
2. In the middle of each triangle, place an upside down meatball half, flat side up
3. Place a piece of string cheese on top of the meatball
4. Wrap the points of triangle around meat/cheese and form a ball of dough around the ingredients
5. Place the balls seam side down into sprayed baking dish. If I'm making the recipe as written I use a 9 inch round pan. But if you double it (which I usually have to do to appease the guests!) use a 12 X 8 brownie pan.
6.Sprinkle the garlic powder, Italian seasoning and Parmesan cheese on top (do the cheese last!)
7.Cook at 375 for 25 minutes or until they are no longer "doughy" on the inside.
8. Serve with marinara sauce for dipping

Enjoy! (My husband said to add "Yum")

Crock Pot Appetizers: Buffalo Chicken Dip

Did you see our crock pot appetizer post on Monday? Well, this is part one of the recipes!

If I could only make one thing in my crock pot for the rest of my life it would be this recipe. It's that good!

All of the Divas are teachers or school administrators...and let me tell you, educators like to eat! This is a recipe that one of our old co-workers used to bring in to lunch pitch-ins at work. Thanks Mrs. V for introducing us to the wonder that is Buffalo Chicken Dip.

BUFFALO CHICKEN DIP
2- 8oz packages of cream cheese
1 cup of ranch dressing
3/4 cup hot sauce/buffalo sauce (I prefer to use Frank's Red Hot Original)
1 - 10oz can cooked chicken
2 cups finely shredded cheese (I prefer colby jack)

Put in crock pot and heat on low for 3-4 hours.
If you are making this for a party and are in a time crunch you can start it on high and turn in down to low after it is melted (usually about an hour).

Serve with Tortilla Chips or Veggies

A few tips:
This is a spicy dish...if you do not like spicy things you may want to use less hot sauce.

If you don't want to use canned chicken, throw a few boneless chicken breasts in boiling water for 30-40 minutes and then shred chicken with a fork for this recipe.

Warning: If you make this once for your friends, they will request it every time they are at your house. I know this from experience. You have been warned.

Crock Pot Appetizer Trifecta

At our monthly Dinnertime Diva gatherings the host diva always prepares some appetizers for the group. When possible, the appetizers reflect the theme of the month.

Since September is "Crock Pot Meals" I am once again in search of the Appetizer Trifecta for one of my favorite appliances....

Oh my triple crock pot...what a fun Christmas gift from my parents. Since getting it last year it has been a hit at many get togethers (including Dessert Diva's baby shower!). Since most of the diva gatherings involve appetizers I've been in search of 3 appetizer recipes that really compliment each other.

This is harder than it sounds because variety is key. For example, I never want 3 things that are all served with tortilla chips (too boring). On the other hand you don't want 3 things that are so different that the flavors don't go well together (too crazy). I want 3 recipes that make people go "mmm" (just right). Ah...the search for the appetizer trifecta.

Here are some of the Divas favorite crock pot appetizers:
(Be sure to check back this week as we post the recipes for all of the food listed below!)

-Buffalo Chicken Dip
-Spicy Nacho Dip
-Pizza Dip
-Mexican Dip
-Jalepeno Popper Dip
-Meatball Biscuits with Marinara Sauce
-Artichoke Spread
-Reuben Delight

We'd love to hear your ideas...what 3 recipes would you put as your crock pot "Appetizer Trifecta"?

Until next dinner...

Cheey Potato Casserole

Whatever you're in the mood for, this recipe on how to make cheesy potato casserole will always be a real hit. The divas LOVED it this month! Special thanks to Momma Carv Diva, who shared the recipe with me. LOVE YOU MOM!

You will need:
- 8 potatoes, cubed and boiled
- 1 handful of cooked bacon bits
- Half of an onion, roughly chopped
- Dash of salt and pepper
- 2 or 3 heaping spoonfuls of light mayo
- 1 cup (or more, if you're feeling cheesy!) Cheddar cheese

Cooking Time: 45 minutes
Oven Temperature: 350°F

Step 1: Preheat the oven to 350 F.
Step 2: Boil cubed potatoes, rinse and let cool
Step 3: In a 9 x 13 dish, add cooled potatoes and all other ingredients. Mix well, and cook in oven for 40 - 45 minutes!

So easy, and soooooooo cheesy!

Sweet Crockpot Meatballs (from Dessert Diva)

It's January! Do you know what that means for the Dinnertime Divas? It's our annual balls themed Supper Club. Here is the recipe for my contribution this month.

This is one of the easiest and most delicious appetizers or dinners around. I came across this combination for the sauce by accident. My mom always makes her meatballs with BBQ sauce and grape jelly. Unfortunately, I didn't have any grape jelly one time so I substituted cherry preserves instead. The result was an even sweeter sauce that we liked even more than the original. I've never made it with grape jelly since!

Ingredients
1 - 1 lb. bag of frozen meatballs
1 jar of your favorite BBQ sauce
1/3 jar cherry preserves

I usually don't even measure out any of the ingredients so add or subtract according to your own taste.

Directions
Place the frozen meatballs in a slow cooker. Add the BBQ sauce and cherry preserves. Give it a stir. Cook on low for about 4-5 hours or until meatballs are heated through.

I hope you enjoy this as much as we do. It is definitely a go-to meal when I need something in a pinch, since I usually have all the ingredients on hand.

Cheesy Appetizer Loaf (by the BIG cheese)

I made this dish while hosting the divas this evening! I heard great reviews, so I thought I'd share. I got the recipe from www.kraftfoods.com - so easy and SO GOOD!

1 pkg. (8 oz.) Italian Cheese Crumbles
3 Tbsp. Real Mayo Mayonnaise
2 Tbsp. chopped Spanish olives
1/2 tsp. Garlic powder
1 loaf French bread (24 inch), cut lengthwise in half
Paprika

How do you make it? It's easy...

Heat broiler. Mix first 4 ingredients.
Spread onto cut sides of bread; sprinkle lightly with paprika.
Broil, 6 inches from heat, 1 min. or until cheese is melted.
Serve warm

Spring Appetizer Pizza (from Dessert Diva)

Here is the recipe for the final dish I made for our Diva BBQ last week. I have had and been making this recipe for forever. I have no idea where I found it, but I love that it's a bit different than the traditional veggie appetizer pizzas you typically see. It makes a great appetizer, vegetarian snack or breakfast. Also, feel free to change up the veggies, add more or less of things, use flavored cream cheese, etc. This recipe is very versatile!

Ingredients
1 pkg. refrigerated crescent rolls
8 oz. cream cheese
2 tbsp. mayonnaise
1 small garlic clove, pressed
1 tsp. lemon pepper seasoning
4 oz. ham, cut into short, thin pieces
3/4 cup chopped broccoli
1/2 cup cucumber slices, quartered
1/3 cup chopped yellow bell pepper
1/8 small red onion, cut into thin wedges

Directions
Preheat oven to 350. Unroll crescent dough; separate into 8 triangles. On a pizza stone (or cutting board), arrange the triangles into a circle with points in the center (I often just roll it out into a rectangle). Using a lightly floured roller, roll out dough to a 12 inch circle, pressing seams together to seal. Bake 14-17 minutes or until golden brown. Cool completely.

In a small bowl, combine cream cheese, mayonnaise, garlic and lemon pepper seasoning. Spread evenly over cooled crust. Top pizza with ham and vegetables. Refrigerate 30 minutes. Cut into squares.

Creamy Black Bean Salsa (from Dessert Diva)

**Photo and recipe courtesy of Taste of Home**

This salsa is to die for. Since I made it for our Diva BBQ, I have eaten it for breakfast, lunch and dinner. It is THAT good!

Ingredients
15 oz. black beans, rinsed and drained
1-1/2 cups frozen corn, thawed
1 cup finely chopped sweet red pepper
3/4 cup finely chopped green pepper
1/2 cup finely chopped red onion
1 tbsp. minced fresh parsley
1/2 cup sour cream
1/4 cup mayonnaise
2 tbsp. red wine vinegar
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
Tortilla chips

Directions
In a large bowl, combine the first 6 ingredients. In a separate bowl, combine the remaining ingredients; pour over corn mixture and toss gently to coat. Serve with tortilla chips. Refrigerate leftovers.

Easy Appetizer Bites by Da Big Cheez

This is sooooo easy that it's unreal! They are cold, yumm-o and perfect for a summer day.

You will need:
1 pkg. (9 oz.) Ham and Turkey
5 Claussen Bread 'N Butter or Kosher Dill Sandwich Slices, cut in half lengthwise
1 tub (8 oz.)Garden Vegetable Cream Cheese Spread

Easy to make:
1. Pat meat and pickle slices dry with paper towels.
2. Spread each meat slice with about 1 Tbsp. cream cheese spread. Top each with 1 pickle slice; roll up. Wrap tightly in plastic wrap.
3. Refrigerate at least 1 hour or overnight. Cut each roll-up into 4 pieces to serve; secure each with toothpick.

Easy as pie!

Hot Pizza Dip (from Spicy Diva)

I know...I know....I'm the slacker of the group. This is my first official blog post...ever.
Here it goes...

1 package (8 oz) cream cheese, softened
1 tsp Italian Seasoning
1 cup (4 oz) shredded mozzarella cheese
3/4 cup (3 oz) grated fresh Parmesan cheese
1 can (8 oz) pizza sauce
1/4 cup diced green bell pepper, sliced green onion, chopped olives, or any other pizza topping of your choice

1.) Preheat oven to 350 degrees Fahrenheit. In small bowl, combine cream cheese and Italian seasoning. Spread onto bottom of pan.
2.) In small bowl, combine mozzarella and Parmesan cheeses. Sprinkle half of the mozzarella cheese mixture over cream cheese mixture. Top with pizza sauce, spreading evenly. Sprinkle with remaining mozzarella cheese mixture. Back 15-20 minutes or until bubbly. Top with vegetables.

Toasted Baguette Slices

24 slices French bread, cut 1/4 inch thick
2 tablespoons olive oil

1.) Preheat oven to 375 degrees Fahrenheit. Place bread slices on cookie sheet, lightly brush tops with olive oil. Bake 10-12 minutes or until lightly browned.

Place Hot Pizza Dip on top of Toasted Baguette Slices.

Mantraps (by Gourmet Diva)

I thought my first attempt EVER at a blog should include a much-loved, much-requested recipe. As the name implies, mantraps are also a big hit with men....because who wouldn't love baked cheesy goodness on bread? These are very easy to make and make a great appetizer for any get-together.

Mantraps

Ingredients
Cocktail rye rounds or Pepperidge Farm French Bread
1 pound extra sharp cheddar cheese
1 1/2 cups Hellmann's Mayonnaise
2 scallions diced with green tips
1/2 clove garlic
1/4 to 1/3 teaspoon garlic juice
1 teaspoon lemon juice
Lawry's seasoned salt

Mix all ingredients and spread on bread. Bake @ 350 for 20 minutes. I often broil for a minute or two at the end so the cheese bubbles.

Optional: Sprinkle with oregano and paprika. Decorate with olives.

Mexican Chicken Meatballs (by Dessert Diva)

These are a terrific substitute for traditional, high fat meatballs. You can serve them with salsa or plain. For Supper Club, I made 3 batches of these meatballs, then I scored the mixture into 6 sections. Each Diva got one section and could make as many meatballs out of it as possible.

Mexican Chicken Meatballs

Ingredients

1/2 cup egg substitute

1 can (4 oz.) chopped green chilies

1 cup crushed cornflakes

1 cup (4 oz.) shredded reduced-fat Mexican cheese blend

1/2 teaspoon seasoned salt

1/4 teaspoon cayenne pepper

1 pound ground chicken

Salsa, optional

Directions

In a large bowl, combine the first 6 ingredients. Crumble chicken over mixture and mix well. Shape in 1-inch balls. Place on baking sheets coated with cooking spray.

Bake at 375 for 12-15 minutes or until golden brown, turning occasionally. Serve with salsa if desired.

Yield: 2 dozen

Nutrition Facts: 1 meatball=21 calories, 1 g fat, 6 mg cholesterol, 49 mg sodium, 1 g carbohydrate, 2 g protein.