Appetizers (The Meats Edition)

Since the holidays are coming I thought I would post a few tried and true appetizers.

These are so simple and taste so yummy.  I don't know why I am on a meatball kick this week.
BBQ MEATBALLS
1 bag prepared meatballs
1 jar chili sauce (found near the ketchup)
1 jar grape jelly

Mix and pour in crockpot on low for 6-8 hrs.  The ingredients may sound weird but but this is a staple at any gathering in the south.  They are kind of tangy.

BBQ WEENIES
1-2 packages of cocktail weiners (weenies as I call them)
1 bottle favorite BBQ sauce.

Again. Crockpot on low 6-8 hrs.  NOTE: You can use the grape jelly / chili sauce for these also.

Another southern staple...
SAUSAGE BALLS

1 lb. bulk sausage meat
2 cups Bisquick
1/4 cup water
2 cups cheddar cheese, grated

Form into small balls and bake approximately 25 minutes at 325 degrees.

You can use the cocktail weiners and crescent rolls or you can quarter the really cheap canned biscuits if you need to make a large quantity of them.

I have also make a main dish variety of these when my children were smaller using one crescent roll and wrapping it around one full size hot dog that has been split lengthwise with half a piece of cheddar cheese inside and then wrapped and baked them.  Either version can be served with ketchup, mustard or honey mustard. 


Ham and Swiss Tarts are another favorite...YUMMY!

This photo also shows a variety with broccoli

1 package (2 1/2 oz) processed ham
small onion (approx. 1/4 c.), chopped
1/2 c. swiss cheese, grated
1 egg
1 1/2 t. dijon mustard
1/8 t. pepper
1 package crescent rolls

Preheat oven to 350.
Chop ham and onion. Place in a bowl and add cheese, egg, mustard and pepper.
Spray mini muffin tin with Pam.
Unroll crescent rolls and press our seams. Cut into 24 squares and place one in each muffin cup.
Fill with filling and bake 13-15 minutes.

(If desired to use for a meal instead of appetizer: lay our crescent roll flat and cover with filling and bake.

SHRIMP DIP - I have not made this yet, but it sound very similar to one I tried this year so I may try it this holiday season.

1 (about 5 oz) can cocktail shrimp, drained, chopped
1 cup sour cream
1/4 cup Heinz Chili Sauce
2 tsp. freshly squeezed lemon juice
1/2 tsp. salt
1/8 tsp. black pepper
1 tsp. prepared grated horseradish
dash of Tabasco sauce or Frank's Hot Sauce

Chop shrimp into very small pieces and combine well with remaining ingredients (may use a food processor but do not over-process - use pulse mode only).Use as a dip and serve with raw vegetable sticks, tortilla chips, bagel slices, or crackers.

HAM AND CHEESE FINGER SANDWICHES

1 package Merita old fashioned rolls.  (prepared small rolls in aluminum pan in bread section)
6 oz ham
 swiss cheese
Sauce- 3 T mustard, 1 stick margarine, 3 T. Worstershire Sauce  (you can substitute honey mustard and omit Worstershire sauce for a sweeter version.)
Poppy seeds if desired.

Use a knife to split entire package of rolls creating a top and bottom portion.  (don't cut into individual rolls until completed.)  Layer ham then cheese and pour sauce over this and reserve some to pour over top.  Replace top rolls and pour remaining sauce. Refrigerate 2-3 hours. Cover with foil and bake 350 approximately 15 minutes.

I'll try to do additional post on other types of appetizers I make or want to try soon.