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Nancy's Kitchen - Tried and Tested Recipes
Mary Ann's Favorite Holiday Appetizers

Mary Ann's Favorite Holiday Appetizers

Baked Potato Skins Recipe

8 russet potatoes, about 1/2 pound each, scrubbed, patted dry and rubbed with olive oil
olive oil for brushing the potato skins
sweet paprika for sprinkling the potato skins
fine sea salt or coarse salt for sprinkling the potato skins
sour cream as an accompaniment if desired
Mary Ann


Cucumber Dill Dip for the Holidays

8 ounces softened cream cheese
1 cup mayonnaise
2 medium peeled and chopped cucumbers
3 tablespoons sliced scallions
1 tablespoon freshly squeezed lemon juice
1 tablespoon freshly snipped dill weed
dash cayenne pepper to taste
salt and pepper

Beat the cream cheese until smooth. Add the rest of the ingredients and mix until smooth and creamy. Cover tightly and chill until ready to serve. Garnish with additional dill sprigs and chopped red bell pepper if desired. Makes about 3 cups.
Mary Ann


Rollups Appetizer Recipe for the Holidays

1 (4-1/2 ounce) can Underwood® Deviled Ham Spread
1 (3 ounce) package cream cheese, softened
4 ounces shredded hot pepper Monterey Jack cheese
2 to 3 tablespoons chopped fresh parsley
4 8 to 10 inch flour tortillas

In small bowl, combine all ingredients except tortillas; mix well. Spread 1/3 cup ham mixture on each tortilla, covering entire surface. Gently roll up each tortilla, jelly roll fashion. Wrap each roll tightly with plastic wrap; refrigerate 1 hour or until thoroughly chilled. To serve, cut each roll into 6 slices. Garnish as desired. 24 appetizers.
Mary Ann


Cucumber Appetizer Recipe

1 pkg. dry Hidden Valley Ranch Dressing
2 T. mayonnaise
1 loaf cocktail rye bread
1 (8-oz.) pkg. cream cheese
1 cucumber, peeled and sliced

Mix together package of ranch dressing, mayonnaise and cream cheese. Spread dressing mixture on a slice of bread. Place a slice of cucumber on top of dressing mixture.
Mary Ann


Deviled Eggs

12 eggs, hard cooked
3 T. mayonnaise
2 T. lemon juice
2 tsp. prepared mustard
2 tsp. Worcestershire sauce
1/4 tsp. pepper
2 T. dill relish

Cut eggs in half lengthwise. Remove yolks, mash with fork. Combine with remaining ingredients; blend well. Fill whites using approximately 2 teaspoons mixture per egg white.
Makes 24 deviled egg halves.

Prick the potatoes a few times with a fork and bake them in the middle of a preheated 425F oven for 1 hour. Let the potatoes cool, halve them lengthwise, and scoop them out, leaving a 1/4 inch shell and reserving the potato pulp for another use. Cut each shell lengthwise into 6 strips and arrange the strips on a baking sheet. Brush the strips with the oil, sprinkle them with paprika, the salt, and pepper to taste, and bake them in the middle of the preheated 425F oven for 20 to 25 minutes, or until they are crisp and golden brown. Serve the potato skins with the sour cream.
Serves 6.
Mary Ann


Ham Ball Recipe

8 oz. cream cheese
2 c finely chopped ham
1 tsp. hot sauce
1 tsp. chopped onion
1-1/4 c miracle whip or mayo
1 T. parsley
chopped nuts

Combine all ingredients until well blended. Roll into a ball and then in nuts. Serve with crackers.
Mary Ann


Sausage Balls Recipe

1 lb. regular ground sausage
2 c. Bisquick
2 c. sharp cheddar cheese

Mix sausage, Bisquick and cheese well and shape into 1" balls. Place on an ungreased cookie sheet. Bake at 425 degrees for approximately 8 - 10 min. or until brown.
Mary Ann

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