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1 pound longhorn cheese
3 ounces cream cheese
Dash of Worcestershire Sauce
1/2 teaspoon minced garlic
Cayenne pepper
1 1/2 cups Muenster cheese
1 cup shrimp
1/4 cup green onion, sliced
1/2 tsp salt
1/8 tsp pepper
2 eggs
1 package refrigerated crescent roll
2 tbsp butter, melted
1 egg yolk
1 tbsp water
One (4-inch) round brie cheese
1 tablespoon unsalted butter
2 tablespoons packed light brown sugar
Juice of 1/2 lemon
1 large tart apple, such as Granny Smith, cut into about 12 wedges
5 pecan halves
2 dozen
1 cup sharp shredded Cheddar cheese
1/2 cup butter, softened
1 cup flour
1/2 teaspoon salt
1 cup Rice Krispies
Dash of ground red pepper
1 lg. mild onion
1/4 c. water
1 1/2 tsp. salt
1/2 c. white vinegar
1/3 c. sugar
1 tsp. dried dill weed
1 (8 ounce) package cream cheese, softened
1 (7 ounce) jar marshmallow creme
3 tablespoons peach schnapps
36 whole cherry tomatoes
8 ounces cream cheese, softened
1 tablespoon dry Italian salad dressing mix
2 tablespoons milk
3 tablespoons chopped, fresh parsley
This is another appetizer from my catering list. It is perfect for entertaining. Serve with your favorite breads, crackers, etc. I serve it on a bed of lettuce.
8 ounces cream cheese, softened
1 (2 ounce) can deviled ham
1/4 cup stuffed olives, chopped or pitted black olives
2 tablespoons onions, chopped
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1/4 teaspoon powdered thyme
1 large kosher dill pickle
8 ounces cream cheese (room temperature)
Thinly sliced ham or dried beef slices