Appetizers

Bacon Quiche

Submission by: Carolyn Sparks

Ingredients

1/4 cup butter
1 1/2 cup milk
1 tsp salt
Dash pepper
3 eggs
1/2 cup Bisquick
1 cup swiss cheese – shredded
6 slices bacon fried crisp and broken into small pieces

Directions

Melt butter and put in to a bowl along with the milk, salt, pepper and eggs.
Beat well.
Stir in the baking mix and pour into a 9 inch baking pan (a deep one).
Place the meat  and the cheese on top of the mixture but don't mix
Bake at 350 F for about 45 mins.

Bacon Wrapped Mushroom Kabobs

Submission by: Carolyn Sparks

1 pound of bacon – cut in half
Approx 36 mushrooms
Bamboo skewers – soaked in water for 30 minutes

Wrap each mushroom with a bacon strip and thread on skewer.
Grill on medium heat till bacon is done, basting with barbecue sauce.
This usually takes around 10-15 minutes.
Serve immediately.
I also have wrapped mushrooms with bacon and skewered with a toothpick.  Dip mushroom barbecue sauce, place in a foil pan and baked in the oven 350 degrees until bacon is done.  This will allow easy pick up for individual servings.

BBQ Shrimp

Submission by: Ronda Purdy

4 lbs. large, fresh shrimp (uncooked, peel on)
2 lemons cut into wedges
2 bay leaves
1 cup butter, melted
1 cup ketchup
1/2 c, Worcestershire Sauce
4 garlic cloves, chopped
3 TBLS. Old Bay Seasoning
1 tsp. dried rosemary
1 tsp. dried thyme
French bread
Put shrimp in 13 x 9 pan with lemon and bay leaves.  Stir together the butter and the next 6 ingredients and pour over shrimp.  Bake uncovered at 400 degrees for 35 minutes or until shrimp are pink – stirring every 10 minutes. 

Bourgeois Cornbread Dressing

Submission by: Melanie-Prejean Sullivan

1 lb of ground meat (a combination of beef and pork, or beef only)
1 medium onion, chopped finely
2 stalks of celery, chopped finely
1 clove of garlic, chopped finely
1 -2 cups of chicken broth
1 package of cornbread mix (Jiffy makes it a sweet dressing)
salt, black and red (cayenne) pepper
1 can of cream of mushroom, celery, or chicken soup (OPTIONAL)

Prepare and bake cornbread according to package directions. 
In a heavy pan, brown ground meat over medium heat.  Season generously.  Add onion and celery, until they begin to wilt.  Add garlic and stir carefully so it doesn’t burn.  When the garlic seems to have wilted, add one cup of the broth and simmer over low heat for 15-20 minutes. 
Crumble the cornbread and stir into meat mixture.  Add extra broth if you need it to keep it moist.  If you are making it ahead of time and need for it to be moist and reheated, you can add a can of cream soup, refrigerate it, and then bake it at 350 for 30-35 minutes.

OR, you can omit the soup and serve it right after you have thoroughly mixed in the cornbread.  OR, you can bake it without the soup for a few minutes… it’s thoroughly cooked, but some people prefer the crispy top which comes with the baking.

Cranberry and Caramelized Onion Cheese Spread

Submission by: Carolyn Sparks

1 8-ounce package light cream cheese softened
1 4-ounce package crumbled blue cheese, at room temperature
1 cup cheddar cheese – finely shredded - room temperature
2 tsp canola oil
1 medium sweet onion, sliced and quartered
1 tsp granulated sugar
1 cup fresh or frozen cranberries
1/4 cup sugar
1/4 cup water
1 tablespoon balsamic vinegar
1/4 cup walnuts – coarsely chopped

Combine cream cheese and blue cheese in medium mixing bowl and beat with electric mixer until smooth and creamy.  Add cheddar cheese and beat until well blended.  Place in bowl.  Cover and refrigerate at least 1 hour to blend flavors.

Meanwhile, heat oil in a large nonstick skillet over medium heat.  Add onions; cook and stir 2-4 minutes or until tender.  Reduce heat to medium-low and stir in 1 tsp sugar.  Cook for 10-12 minures or until onion is soft and golden, stirring occasionally. 

Remove onion from skillet, combine cranberries, remaining sugar and water.  Cook over medium heat for about 5 minutes or until cranberries pop and mixture thickens, stirring occasionally.  Stir in vinegar and onions.  Cool slightly.

To serve:  Bring cheese spread to room temperature.  Spoon cranberry mixture over cheese spread; sprinkle with walnuts and serve with assorted crackers.

Cranberry Cream Cheese Mold

Submission by: Ronda Purdy

1 1/2 cups boiling water
2 Pkg. (8-serving size) JELL-O cranberry flavor
1 1/2 cups cold water
1/2 tsp. ground cinnamon
1 medium apple, chopped
1 cup whole berry cranberry sauce
1 pkg. (8 oz.) Philadelphia cream cheese, softened

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.  Stir in cold water and cinnamon.  Reserve 1 cup gelatin at room temperature.  Pour remaining gelatin into medium bowl.  Refrigerate about 1 ½ hours or until thickened (spoon drawn through leaves a definite impression). 

Stir apple and cranberry sauce into thickened gelatin.  Spoon into 6 cup mold.  Refrigerate about 30 minutes or until set but not firm (should stick to finger when touched and should mound). 

Stir reserved 1 cup gelatin gradually into cream cheese in medium bowl with wire whisk until smooth.  Pour over gelatin layer in mold.  Refrigerate another 2 hours.

Crescent Wrapped Brie

Submission by: Carolyn Sparks

1 (8-oz.) can Pillsbury refrigerated Crescent dinner rolls
1 (8-oz.) round natural Brie cheese
1 egg, beaten

Heat oven to 350°F. Unroll dough. Separate dough crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming two squares. Place one square on ungreased cookie sheet. Place cheese on center of dough.

With small cookie or canape cutter, cut one shape from each corner of remaining square; set cutouts aside.

Place remaining square on top of cheese round. Press dough evenly around cheese; fold bottom edges over top edges. Gently stretch dough evenly around cheese; press to seal completely. Brush with beaten egg. Top with cutouts; brush with additional beaten egg.

Bake at 350°F for 20-24 minutes or until golden brown. Cool 15 minutes before serving.

Serves 12

Mexican Munch

Submission by: Marla Smith

1 – 6 OZ Can French-fried onions
4 cups Corn Chex (I use Kroger’s brand)
1 1/2 cups peanuts
1 – 8 OZ can potato sticks
½ cup butter or margarine
1 pkg taco seasoning mix

In a large baking pan, combine onions, cereal, peanuts and potato sticks.  Melt butter or margarine over low heat; drizzle over mixture in baking pan and stir well.  Sprinkle the seasoning mix evenly over mixture, mixing well.  Bake in 300 degree oven for 30 minutes, stirring occasionally.  Allow to cool.  Makes about 14 cups.

Mushroom Appetizers

Submission by: Diane Kemper

12 oz. mushrooms (may use fresh or if from a jar, drain)
2 tbsp. butter
½ tsp. garlic salt
2 tbsp. onion diced
1 tsp. lemon juice
1 tsp. Worcestershire sauce

Saute above ingredients until liquid evaporates.  Spread 1 can crescent rolls in the bottom of a 9 x 13 pan.  Soften one 8 oz. package of cream cheese and spread over rolls.  Pour mushroom mixture over cream cheese.  Bake 20-25 minutes at 350 degree.  Cool 8-10 minutes before cutting.

Strawberry Cheese Ring

Submission by: Carolyn Sparks

16 ounces sharp Cheddar cheese, grated
1 3-ounce package cream cheese, softened
3/4 cup mayonnaise
1 small onion, chopped
1 cup chopped pecans or walnuts
1/2 teaspoon garlic salt or powder
Cayenne pepper to taste
1 cup strawberry preserves

Combine all ingredients, except preserves in a food processor or electric mixer.  Mix thoroughly and refrigerate for 2-3 hours.  Scoop mixture onto a platter.  Use your hands to mold mixture into a ring formation ( I suggest placing a sheet of wax paper between your hands and the mixture to prevent melting and stickiness).  Spread strawberry preserves in center of ring and serve with some good, buttery crackers. Serves approx. 20.

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