Appetizers for a chili party

13 years ago

Offered to bring something for a friends BD party next weekend and they suggested appys. The main meal will be chili. Three different kinds with a variety of toppers. We will be partying in the back yard around a fire pit. Fridge, oven, and stove top access is not a challenge. I'm clueless tonight......ideas/recipes.

David

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Comments (15)

lorijean44
13 years ago
David, how about Roasted Sweet Potato Wedges and Dipping Sauce?

Roasted Sweet Potato Wedges with Dipping Sauce

2 pounds, 4 ounces sweet potatoes, unpeeled
2 tablespoons vegetable oil
chili powder, to taste (try using chipotle chili powder for a smoky heat)
1-1/4 cups sour cream
2 tablespoons sweet chili sauce
2 green onions, finely chopped
1 tablespoon chopped fresh cilantro leaves

Preheat oven to 375 F. Scrub the sweet potatoes well and pat dry with paper towels. Cut the potatoes into 3-4 inch wedges. Place in a bowl with the oil and toss gently to coat.

Place the wedges in a single layer on a large baking sheet and sprinkle lightly with chili powder and salt. Bake for 40-50 minutes, or until tender and lightly browned on the edges.

To make the dipping sauce, place the sour cream, sweet chili sauce, green onions and cilantro in a bowl, mix together and season. Cover and refrigerate.

Serve the hot wedges with the dipping sauce.

Source: The Quick Recipe Cookbook, copyright 2000

Lori
annie1992
13 years ago
Hot Pepper Cheesecake? This recipe is KatieC's, in my family they like it made with Habanero gold instead of jalapeno jelly, but whatever you can get your hands on works.

JALAPENO CHEESECAKE (MY FAVORITE)
8 ounces cream cheese
5 ounces sharp che4ddar cheese, grated
2 cloves garlic
1 egg
8 ounces jalapeno jelly

Mix first four ingredients with half of the jelly. Pour mixture into greased 6 inch springform pan. Bake at 350 for 335 minutes. Cool completely and remove from pan, heat remaining jelly and pour over top of cheesecake. Serve with crackers.

Note: I made a double batch and baked it in a round cake pan with a "releaser" bar that spins around the bottom to prevent sticking. I just dumped it out and spread the jelly on the bottom, no one notices because itÃ¯Â¿Â½s covered with jelly!!

Or Cheese thumbprints? Here they are also made with Habanero Gold, but you could use different fillings for an assortment, or add olives or pecans, whatever suits you.
It's a recipe I got from Readinglady and people usually love it.

Savory Cheddar and JalapeÃ¯Â¿Â½o Jelly Cookies from Rick Rodgers

Makes about 4 1/2 dozen

8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups)
6 tablespoons (3/4 stick) unsalted butter, softened
1 cup all-purpose flour
1/3 cup jalapeno jelly, apple butter or chutney

Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes.

Position two racks in the center and top third of the oven and preheat to 400Ã¯Â¿Â½. Line two baking sheets with parchment or use nonstick sheets.

Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations.

Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely.

Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper.

have fun, no matter what you decide.

Annie
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Annt's spinach squares are delicious as are sherry's spinach brownies. Spinach Squares Â Ann T =============== These are really good. They are from a Woman's Day Home Entertainment Magazine from Dec. 1982. 2 packages (10 ounces each) frozen, chopped spinach 1/2 cup choped onion 1 tablespoon vegetable oil 2 cloves garlic, minced 2 tablespoons chopped parsley 8 eaggs beaten 10 to 12 soda crackers, crumbled (2/3 cup) 2 teaspoons herbs, (thyme, rosemary, dill) 1 teaspoon pepper 1 1/2 teaspoon salt 2 cups grated cheddar cheese Parmesan cheese paprika . Thaw and drain spinach. In large skillet, heat oil. Saute spinach, onioin, garlic and parsley until lightly cooked. Add eggs, crackers, seasonings and Cheddar cheese, mix together. Pour into a greased 8 1/4 X 13 1/2 inch baking dish. Sprinkle top with parmesan cheese and paprika and bake at 325 for 45 minutes, or until knife inserted in centre comes out clean. cut in small squares, about 1 3/4 inches. May be served hot or cold. Makes 36 squares Spinach Brownies -sheshebop 1 pkg. (10 oz.) frozen chopped spinach, thawed 16 oz. cheddar cheese, shredded 1/2 cup chopped onion (I use a whole onion) 1 tsp. salt 1 tsp. baking powder 1 cup flour 2 eggs, beaten 4 T. butter, melted 1 cup milk Preheat oven to 350. Spray 12 x 8 pan with cooking spray Drain spinach in colander and squeeze out moisture Combine cheese, spinach & onion in a large bowl. Mix. Stir salt & baking powder into flour and mix with spinach mixture. Mix eggs, butter, and milk and stir into other ingredients. Pour into pan. Bake at 350 for 30-35 minutes, until just starting to turn lightly brown. You can also make these in mini muffine tins as hors deouvres and bake for 18-20 minutes. Makes 42
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Here are some I have saved... LAYERED CRAB TACO DIP (serves 8-10) Two 6 oz cans lump crabmeat, drained or 1 lb fresh crabmeat, picked over 1 medium tomato, diced 2 green onions, minced 1/2 cup diced red onion 1/2 cup diced cucumber 2 TBL chopped parsley 1/4 cup lime juice 1/4 cup lemon juice 1/4 cup orange juice Salt & pepper Two 8 oz pkg cream cheese, softened 1/4 cup mayonnaise 1 avocado, peeled, seeded & diced Combine crab, tomato, green onion, red onion, cucumber & parsley in a large glass bowl. Stir in lime, lemon & orange juice. Season to taste w/salt & pepper. Cover & refrigerate 8 hours or overnight. Combine cream cheese & mayo. Spread over a large round platter to resemble a pizza. Cover cream cheese mixture with diced avocado. Drain crab mixture, discarding liquid. Spread over avocado. Serve w/chips.~~ SHRIMP ONO (serves 10) 5 lbs shrimp, boiled, peeled & deveined 1 cup canola oil 1/2 cup vinegar 1 1/4 cups finely chopped celery 2 1/2 TBL minced bell pepper 1/4 cup grated onion 1 clove garlic, minced 5 TBL minced parsley 3/4 cup spicy hot mustard 1/4 cup paprika 1 1/2 tsp salt 1/4 tsp pepper Place the cooked shrimp in a large bowl. Combine the oil, vinegar, celery, bell pepper, onion, garlic, parsley, mustard, paprika, salt & pepper in a bowl & mix well. Pour over the shrimp. Marinate, covered in the refrigerator for 24 hours, stirring occasionally.~~ From Bay Tables SWEETLY SPICED PECANS (1 lb) 1 egg white, lightly beaten 2 TBL cold water 1/2 cup sugar 1/2 tsp salt 1/4 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp ground allspice 1 lb pecan halves Combine all ingredients except pecans in a large bowl; add pecans, stirring well. Bake in a single layer on a lightly greased baking sheet in a preheated 250 oven for 1 hour. Let cool. Store in an airtight container.~~From Thymes & Pleasures. CHEESE STRAWS (makes 5 dozen) 1 scant cup flour 1/2 tsp baking powder 1 tsp salt Dash of cayenne 1 cup grated sharp Cheddar 5 1/3 TBL butter 2-3 tsp water Mix the flour, baking powder, salt, cayenne & cheese. Add the butter & rub in until the mixture resembles coarse meal. Sprinkle in enough water to make a stiff dough. Roll out about 1/8" thick & cut in 3x1/4" strips. Bake on a cookie sheet in a preheated 400Â° oven for 10 minutes or until slightly brown. (May make ahead & store in airtight container.~~ From Company's Coming. HERBED PEA PODS (serves 12) 8 oz cream cheese, softened 1/2 cup butter, softened 4 tsp tarragon wine vinegar (or white wine vinegar) 1 tsp coarsely ground pepper 2 cloves garlic, minced 4 tsp minced fresh parsley 1/2 cup whipping cream 1 lb pea pods Process the cream cheese, butter, vinegar, pepper & garlic in a blender or processor until blended. Combine the mixture w/the parsley in a mixer bowl & mix well. Add the cream, beating until creamy. Chill, covered for 2 hours. Steam the pea pods for 3-5 minutes. Drain & pat dry. Make a slit in the top of each pea pod. Fill each pod with 1 tsp of the cheese mixture using a pastry tube. Arrange on a serving platter. Chill, covered for up to 8 hours before serving.~~ ITALIAN PEPPERONI CHEESE PUFFS 1 1/4 cups water 1/3 cup shortening 1 1/2 cups flour 4 eggs 3/4 cup finely chopped pepperoni (3 oz.) 3/4 cup finely shredded Pecorino Romano or Parmesan cheese (3 oz.) 2 tablespoons snipped fresh parsley 1/8 teaspoon garlic powder 1/8 teaspoon pepper Preheat oven to 450 Â°. Grease 2 large baking sheets; set aside. In a large saucepan combine water and shortening. Bring to boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Stir in pepperoni, cheese, parsley, garlic powder and pepper. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake for 15-17 minutes or until golden. Transfer to a wire rack. Serve warm. (room temp is fine) Makes 48 SAVORY SPINACH BALLS - from Ruthanna 2 packages frozen chopped spinach, cooked and drained 1 large onion, chopped fine 4 eggs, beaten 3/4 cup melted butter 1/2 teaspoon salt 1/2 teaspoon garlic salt 1/2 teaspoon thyme 1/2 cup Parmesan cheese 2 cups Pepperidge Farm herb seasoned stuffing mix Mix all ingredients in a large bowl; chill 1/2 hour. Roll spinach mixture into small balls (rounded teaspoons or tablespoons). At this point, you can freeze the unbaked balls on cookie sheets, then transfer to plastic freezer bags and bake when needed. Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper. Bake balls for 15 minutes. Note: I like to serve these with a dip of mayonnaise or sour cream mixed with mustard and some dill. Makes about 4 dozen. Habanero Lime Cheesecake Crust: 1 1/2 cups wheat-meal biscuits (or about 26 graham cracker squares) ground to crumbs Pinch salt 1/3 cup melted butter Filling: 3 habanero peppers 2 tablespoons sugar, plus 1 cup 24 ounces cream cheese Pinch of salt 4 eggs 2 tablespoons heavy cream 1 lime, zested 1 very juicy or 2 less juicy limes, juiced 1 lime sliced thinly, for garnish 1whole habanero, for garnish Preheat the oven to 400 degrees. Position top rack in the center of the oven. Place a baking pan on the rack below this. Boil water. Make crust: Mix the crumbs and salt together in a small bowl, then add butter and stir to mix. Set aside 1/cup for topping. Press the rest into the bottom and sides of a 9-inch springform pan. Turn on kitchen or stove exhaust fan. Skewer and roast the habaneros over an open flame (gas burner is fine) and set them to steam under a towel. When they are cool enough to handle, put on plastic gloves if desired. Peel and deseed habaneros, then pound in a mortar with the 2 tablespoons of sugar until a coarse paste results. Cream the cream cheese, then add remaining sugar and salt. Beat in the eggs 1 at a time until incorporated. Add the cream and blend. Beat the zest and lime juice into this mixture. Add the habanero paste last and beat until well mixed. Pour into the crust, then gently tap the pan to level the filling. Sprinkle the reserved crumbs on top. Pour boiling water into the pan on the oven's lower rack. Place the cheesecake on the rack above it. Bake for approximately 1 hour or until the cheesecake pulls away from the edge of the pan. Remove from the oven and allow to set for 20 minutes. Wrap and keep in the refrigerator overnight, or if rushed, place in the freezer for 2 to 3 hours. Garnish, if desired, with slices of lime and place a whole habanero in the center. Raspberry Wings 1-1/2 c seedless raspberry jam 1/3 c balsamic vinegar 3 T soy sauce 1-1/2 tsp crushed red pepper 1 pkg (5 lb) frozen chicken wings, thawed Preheat the oven to 400 degrees F. Line two baking sheets with aluminum foil. In a small saucepan, combine all the ingredients, except the wings, over medium heat, stirring until smooth. In a large bowl, toss the wings with half of the jam mixture. Place on the baking sheets and bake for 50 minutes. Turn the wings and brush with the remaining jam mixture. Bake for 8 to 10 more minutes, or until no pink remains in the chicken and the sauce glazes the wings. Serve immediately. NOTE: If you substitute boneless, skinless chicken tenders for the wings, just reduce the baking time to about 15 minutes. And, for a change, you might even want to try this with apricot jam instead of raspberry. Serves: 4 to 6 Blue Cheese Cocktail Wafers 2 Â¼ cups flour Â½ cup sifted confectioners sugar Â½ tsp salt Â½ tsp ground white pepper Â½ pound butter ( 2 sticks) 1 cup crumbled Maytag Blue ( about 6 Ounces) Â¼ cup milk 1 Â¼ finely chopped pecans or walnuts, divided Sift the dry ingredients Cut in the butter and cheese Sprinkle with the milk Mix to create stiff dough Mix in Â¾ cups of the nuts Shape dough into two rolls 2 inches by 10 inches Coat the rolls with the rest of the chopped nuts Wrap in plastic and refrigerate at least 4 hours Pre heat oven to 400 degrees With a sharp knife, slice into Â¼ inch slices and place on ungreased cookie sheet Bake about 8 minutes until lightly browned. Cool on wire racks Makes about 100 Black Olive Tapenade ==================== Olive Tapenade 2 large garlic cloves 1 3/4 cups pitted Kalamata olives 4 anchovy fillets 1 1/2 tablespoons drained capers 2 to 4 Tablespoons fresh basil 1 tablespoons fresh lemon juice 1/4 cup olive oil salt/pepper to taste . Finely chop the garlic cloves in a food processor. Add olives, anchovies, capers, basil . Process until almost smooth. Add lemon juice. With machine running, gradually add the olive oil. Blend mixture until smooth. Season tapenade to taste with pepper. Transfer to a small bowl. Serve on slices of french bread. Options: Use some or all green olives add small can of quality tuna add 1 to 2 tablespoons brandy add more anchovies Snackers 1 ring Dutch Balogna ( about a pound ) 2 medium yellow onions ( about the size of a baseball) Slice and layer in a crock or straihgt sided bowl In a sauce pan place 1 c. cider vinegar, 1 cup water and 3/4 c sugar and 1 tsp mustard seed ( whole). Bring to a boil and pour over meat and let stand un refigerated for 24 hours. Serve with cocktail rye PARMESAN BLACK-PEPPER BISCOTTI These savory biscotti are ideal for a soiree. Their crisp texture is accented by the richness of parmesan and the bite of black pepper Â perfect for nibbling in between sips of wine. 1 1/2 tablespoons whole black peppercorns 4 cups all-purpose flour plus additional for dusting 2 teaspoons baking powder 2 teaspoons salt 4 1/2 oz Parmigiano-Reggiano, finely grated (2 1/4 cups) 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes 4 large eggs 1 cup whole milk appetizer biscottiPut oven racks in upper and lower thirds of oven and preheat oven to 350Â°F. Pulse peppercorns in grinder until coarsely ground. Whisk together flour, baking powder, salt, 2 cups cheese, and 1 tablespoon ground black pepper in a large bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk 3 eggs with milk and add to flour mixture, stirring with a fork until a soft dough forms. Turn dough out onto a lightly floured surface and quarter dough. Using well-floured hands, form each piece into a slightly flattened 12-inch-long log (about 2 inches wide and 3/4 inch high). Transfer logs to 2 ungreased large baking sheets, arranging logs about 3 inches apart. Whisk remaining egg and brush some over logs, then sprinkle tops of logs evenly with remaining 1/4 cup cheese and 1/2 tablespoon ground pepper. Bake, rotating sheets 180 degrees and switching position of sheets halfway through baking, until logs are pale golden and firm, about 30 minutes total. Cool logs to warm on sheets on a rack, about 10 minutes. Reduce oven temperature to 300Â°F. Carefully transfer 1 warm log to a cutting board and cut diagonally into 1/2-inch-thick slices with a serrated knife. Arrange slices, cut sides down, in 1 layer on a baking sheet. Repeat with remaining logs, transferring slices to sheets. Bake, turning over once, until golden and crisp, 35 to 45 minutes total. Cool biscotti on baking sheets on racks, about 15 minutes. Cooks' note: Biscotti keep in an airtight container at room temperature 2 weeks. Makes 5 to 6 dozen biscotti.
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T&T party appetizer..odd ingredients! Awesome!
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Comments (7)
Glenda is correct..this makes a BIG batch for a party. The medium picante sauce cuts any sweet taste you'd think prevails. Natch..as I said-cut recipe in half if this is too much for your needs. These freeze well, also. I made a half batch 2 weeks ago for 6 people & there were just a few left. If you think about it..you get 16 meatballs per pound if you make 1 ounce meatballs..8 per pound, if you make 2 ouncers.
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chase_gw
13 years ago
I haven't recorded the original posters name but I'm almost certain that MQmoi posted this recipe, or maybe it was the next!!!!! None the less both recipes are great casual snacks. I'd also think of nachos done up a few different ways. Seems to me I recall a fabulous Queso (?), cheese dip that was served with nachos, why can't I find it ? It was from San Antonio and I think it was called Rita's Cheese dip...help me someone!

Spicy Spanish Walnuts Or Pecans

2 Tbl butter
3 Tbl sugar
2 Tsp each orange and lime Grated peel
1 Tsp ground coriander
cinnamon, and cloves
1/4 Tsp each red pepper Ground (cayenne) and salt
2 Cups walnut (or pecan halves)

1. Melt butter in medium saucepan on low heat.
2. Add sugar, peels and spices.~
3. Toss nuts w/spice mixture. Spoon onto cookie sheet.~
4. Bake at 300 for 20 minutes or until nuts are toasted. Stir every 5 minutes. Let cool.~

Nuts & Bolts

1 Lb butter
2 Tbl Lea and Perrin Worcestershire sauce
1 Tbl garlic powder
1 1/2 Tsp celery salt
1 1/2 Tsp onion salt
4 Cup cherrios
4 Cup shreddies or Wheat chex
4 Cup Life cereal
2 boxes pretzels
2 Cup salted peanuts
1 box Bugles
1 box Cheese Nips or Cheese Bites
Heat oven to 250. Place butter and Worcsetershire in very large roaster and put in the oven to melt the butter while oven is preheating. Add all the rest of the ingredients and stir well to coat evenly with the butter.
jude31
13 years ago
David, this is a favorite of my family. Bet you'd like it too.

SPINACH CON QUESO

2 C. Queso cheese , shredded
2 or 3 Jalapeno peppers, chopped (I use 3)
1/2 C. half & half
1/3 C. onion, chopped fine
1 teas. cumin
salt to taste
1/2 box thawed, chopped spinach, drained, squeezed and chopped
2 T roasted red pepper, chopped

Heat all ingredients over low heat in the top of a double boiler, stirring constantly, until cheese is melted. Serve warm with tortilla chips.

Makes about 2 cups

Note: I almost always double the recipe because it sure doesn't last long once people get a taste of it. It's so simple and so good!

jude
trixietx
13 years ago
I would do stuffed jalapeno peppers. Half the peppers, remove the seed and membrane and stuff with cream cheese. Wrap in half a slice of thin bacon and broil until done or bacon crisp.

We love this. There are several variations, but always good.
bunnyman
13 years ago
Chili goes well with bread. I'd guess some of the chili is going to be spicey so I'd steer towards snacks that cool the burn. Maybe a creamy spinach dip with some chunky rye bread? Bread sticks that can be dipped in the chili? Garlic bread sounds really good right now. Soft pretzels could be good. Crackers with cheese?... maybe with sliced smoked brisket? I often down a handful of nuts when eating chili... I live on chili for months if not years at a time. Sweet chocolate snacks good after a bowl of chili.

Hope you have a fun party!

: )
lyra
murphy_zone7
13 years ago
Annie, the Jalapeno Cheesecake sounds great. However, I think there is a typo in the baking time....335 minutes sounds a little long to me....LOL What is the correct time?

I think a fruit or sweet based appy would go well with chili. Here is a recipe for Pumpkin Dip as an idea.

Pumpkin Dip
2 cups pumpkin puree
1 cup dark brown sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon ground ginger
1 package (8 ounces) cream cheese, softened
1/4 teaspoon freshly grated nutmeg
Preparation:
Cream together pumpkin and cream cheese. Add in all other ingredients until well blended. Refrigerate overnight. Serve with gingersnaps and graham crackers.

Just another thought for you from a "lurker"....:)
Murphy
chase_gw
13 years ago
I haven't tried this recipe but I saw Guy Fieri do it onb the FN and they looked good.

I'm also adding my stuffed mushroom recipe. Not exactly Mexican themed but they are always a hit.

Jalapeno Poppers - Italian Style (guys Big Bite)

15 jalapenos
1 tablespoon canola oil
1/4 cup minced red onion
1/4 cup minced red bell pepper
3 tablespoons minced garlic
2 pounds mild Italian sausage casings removed
2 cups mascarpone or cream cheese
1/4 cup grated Parmesan plus more for garnish
1/2 cup shredded mozzarella cheese
Minced chives (optional)

Preheat oven to 300 degrees F.

Place jalapenos on a sheet tray and roast for 5 minutes. Remove from the oven and let cool.

Heat the oil in a medium saute pan. Add onions, peppers, garlic and sausage and cook for about 2 minutes. Remove and place in a large bowl.
Cool to room temperature, then add mascarpone, and Parmesan. Mix ingredients thoroughly and season with salt and pepper.~

Place approximately 1 tablespoon of mixture into each jalapeno half, and top with 1/2 teaspoon of mozzarella cheese.~

Place the sheet tray of stuffed peppers in oven and bake for 5 minutes or until mozzarella cheese melts.~

Garnish with minced chives and Parmesan.

Stuffed Mushrooms

20 large white mushrooms
1/3 Cup butter (maybe a bit more)
4 or 5 green onions, chopped fine
2-2 1/2 cups grated cheddar
1/3 Cup bread crumbs
salt

Clean mushrooms and carefully remove stems. Chop stems finely (I use the food processor). Melt butter in a saute pan. Saute mushroom stems and onions over medium heat until soft but not browned and the stems have given up their juices. Mixture should be quite moist. Add the bread crumbs, only enough to absorb the liquid. Add the grated cheese and stir just until it has melted. Don't worry if the oil separates from the cheese.

Stuff the mixture into the caps and sprinkle with a bit of salt or you can salt after they come out of the oven...which is what I usually do.

Bake at 375 for 12-15 minutes or until the caps are nice and soft.
Chi
13 years ago
Is this what you were looking for, Chase?

Posted by chase (My Page) on Fri, Jul 11, 08 at 9:49

I made this dip for a Canada Day get together and it was a big hit.

Rita's Queso from "Rita's on the River" in San Antonio

Originally posted by Brenda55 on the Cooking Forum.

Brenda's notes: This recipe was in the SA paper several months ago and a reader had asked for this recipe from Rita's on the River because it was "the best queso we have ever eaten". I just recently fixed it and it was for us also the best queso. I changed the recipe somewhat for the heat impaired in my house and served the pica de gallo on top, which I really liked as it added the crunch with the creamy queso. I hope you enjoy as much as we did. I also halved the recipe and we still had enough left to serve over some soft tacos the next night.

Can be cut in half or thirds

Rita's Queso

3 Lb white American cheese ( Use Queso Blanco Instead ) *
2 Cup half and half
1 Cup heavy cream
1 Cup sour cream
1 Cup salsa (your favorite recipe)
1-1/2 T. Lawry's Seasoned Salt (or your favorite seasoning)
1 Tbl Tabasco sauce

Pico de Gallo

2 Cups ripe tomatoes chopped
1/2 Cup chopped onions
2 Tbl minced fresh jalapeno or serrano chiles
2-3 T. chopped fresh cilantro
3 Tbl fresh lime juice
Salt and pepper to taste

For queso: cut white cheese into 1 to 2 inch cubes, set aside. Combine all ingredients, except cheese and Pico de Gallo in microwave-safe dish. Add cheese and microwave on high for 4 minutes, stop and stir and repeat twice; then reduce to 2 minutes until mixture is hot and well mixed.

Recipe can be reduced by half or a third.

Pico de Gallo

Combine tomatoes, onions, chiles, salt, cilantro and lime juice in bowl.

Let set for at least 30 minutes to an hour. Drain before placing on top of queso.

Food editor's notes: It can also be made in a slow cooker to keep it hot and to avoid a skin forming on the surface. You can adjust the heat level easily with salsa, pico de gallo and Tabasco.

My notes:

I could not get Queso Blanco at the cottage so used Monterey Jack cheese.

I served the Pico separate from the Queso rather than on top

Here is a link that might be useful: Queso dip thread
Bumblebeez SC Zone 7
13 years ago
My first thought was poppers but then I thought it would be better to have something that doesn't duplicate the same ingredients as the chili and toppings.
So, I would do some kind of spicy, marinated cold shrimp on skewers with some crackers or flatbreads or tortilla chips. Actually a Mexican dolmade would be good to me; a miniature bit of cold spicy rice to off set the heat of chili.

But I love simple stuff: chips and salsa.
chase_gw
13 years ago
Chi, that's it! What a trooper you are. I don't know what happened to my copy .....Thanks
cookebook
13 years ago
Wow Murphy! What a unique idea! I know that will go over very well at work this fall. Thanks for posting!
lakeguy35
Original Author
13 years ago
Thanks for all the great ideas and recipes everyone! I was really drawing a blank on this last night. Glad to be on track with some ideas now. I'll decide on two or three that have been posted and report back here next weekend. Looks like our temps will be pushing close to 90 by the weekend. Guess we will be partying in shorts by the fire. LOL!

David
chase_gw
13 years ago
Ok rub it in...we'll be enjoying low 50's daytime , hopefully pushing 60, for our Thanksgiving this weekend. Night time lows in the 30's.

Great cooking, eating and cuddling weather!

Have fun David, no matter what you make it will be great and a good time will be had by all....: )
lakeguy35
Original Author
13 years ago
Reporting back here finally!

I made the spicey spanish walnuts/pecans.

{{!gwi}}

The hot pepper jelly cookies.

{{!gwi}}

Spinach artichoke dip...requested by the BD girl.

{{!gwi}}

Thanks to some drama from my teenage nephew I didn't take this on until after midnight the night before the party. Hence, the bad pics with a flash... it was around three in the morning. NOT, LOL about that!! They were dropped off the next morning on my to work at the host house. The party was great fun and most of the recipes shared here showed up via other people. Poppers, stuffed shrooms, two kinds of queso, and some killer homemade salsa. I did make a couple of loaves of Elvis pound cake that was cut up for the chocolate fountain too. No pics though.

Thanks again for getting me on track and for the recipes. I'll be making some of the others for football games now that we are in that mode. Those sweet potatoe wedges for sure(love them and have made them in the past Lori) and Murphy I have your dip on the list for the office Halloween Party.

Thanks again for your input and recipes all y'all!!

P.S. I hope all of our Canadian friends had a great Thanksgiving weekend. Sorry I missed it due to a busy schedule last weekend. Sharon, I hope you enjoyed your leftover sandwich the the next day....my favorite part of the holiday. I always hide some good stuffing from the bird for mine...LOL!

David

Appetizers for a chili party

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