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Recipes for appetizers and party food.
Ingredients: 1/8 tsp garlic salt 1/8 tsp Worcestershire sauce 14 won ton wrappers 1 small green onion 4 oz surimi imitation crab 3 oz cream cheese Directions: In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. Place on a baking sheet coated wit...
Sausage and cream cheese stuffed crescent rolls! Had these for the first time this weekend, TO DIE FOR!!!!!!!
7 Layer Dip. This is always a big hit. A.K.A. Nacho Libre Dip. ;)
3 likes 7 repins
Ingredients: 1/8 tsp garlic salt 1/8 tsp Worcestershire sauce 14 won ton wrappers 1 small green onion 4 oz surimi imitation crab 3 oz cream cheese Directions: In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth. Stir in crab and onion. Place 2 teaspoonfuls in the center of each wonton wrapper. Moisten edges with water; bring corners to center over filling and press edges together to seal. Place on a baking sheet coated with non-stick cooking spray. Lightly spray wontons with nonstick cooking spray. Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm. Makes 14 Crab Rangoon (2 Per Serving) Nutritional Info Per Serving: Calories 94; Total Fat 2.29g; Cholesterol 12mg; Sodium 147mg; Potassium 40mg; Carbs 12.03g; Fiber 0g; Protein 5.76g
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Zaxby's sauce 1⁄2 c mayonnaise, 1⁄4 c ketchup, 1⁄2 T garlic powder, 1⁄2 T Worcestershire, 1 t paprika, generous amount of black pepper (cover surface two or three times) & mix well. Allow sauce to sit a few hours before serving.
Chicken Roll Ups (chicken, cheese, cream cheese, and a packet of Hidden Valley Ranch powder).
Cake batter dip----1 package (18oz size) any flavor cake mix, 1.5 c plain yogurt, 2 cups cool whip. Combine until smooth. chill 1 hour.
mozzarella sticks, made by wrapping string cheese in egg roll wrappers. bake instead of fry.
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