Appetizers

Thanks to Katie for hosting our first recipe club! Here are the recipes from today:

Crunchy Pineapple Cheese Dip
1 8 oz . can pineapple tidbits
2 8 oz. pkg. cream cheese, softened
1 8 oz. can water chestnuts, drained and diced
3 Tbsp. minced chives (if using dried, use less)
1 tsp. seasoned salt
1/4 tsp. pepper
1 cup chopped pecans
Fresh parsley for garnish, optional

Drain pineapple, reserve 1 Tbsp of juice. Combine pineapple, water chestnuts, chives, salt, pepper, and pecans with a fork. Stir in reserved pineapple juice. Mix well. Cover and chill. Serve with crackers.

Ham Puffs
1 pkg. (2.5 oz.) ham or smoked turkey chopped
2 Tbsp. finely chopped onion
1/2 cup shredded swiss or cheddar
1 egg
1 Tbsp. snipped fresh parsley
1 1/2 tsp. dijon mustard
1/8 tsp. black pepper
1 pkg. cresent rolls

Preheat oven to 350. Spray muffin tin with pam. Put all ingredients in bowl and stir well. Unroll crescent dough and press into one large rectangle. Using pizza cutter, cut into 12 squares. Press one square into each muffin cup, letting corners hang out. Fill each cup with small amount of ham mixture. Bake 12-14 minutes until puffs are golden brown. Serve immediately.

Hot Bacon and Swiss Dip
1 8 oz. pkg. cream cheese softened
1/2 cup mayonaise
1 cup grated swiss cheese
2 Tbsp. chopped green onions (I leave them out)
8 slices bacon, cooked and crumbled

Soften cream cheese in a mixing bowl. Add mayonaise, swiss cheese, bacon, and green onions. Mix well. Transfer to baking dish. Bake at 350 for 15-20 minutes or until bubbly. Serve with ritz crackers.

Spinach Artichoke Dip
10 oz. pkg. frozen spinach
14 oz. can quartered artichoke hearts
5.5 oz. container of chive and onion cream cheese
1 cup shredded parmesan cheese
8 oz. sour cream

Cook spinach according to package directions, drain well. Stir together spinach and all other ingredients. Spoon into baking dish. Bake at 400 for 20 minutes. Serve with crackers or chips.

pictures of the kids at the first recipe club...