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Listing 20 Recipes in this Category - Appetizers

Recipes	Author	Rating	Hits
Fresh Vegetables and Cheese Dip	N/A	9.00	9461
Baked Pumpkin Seeds	N/A	0.00	9815
Roasted Onion and Eggplant	N/A	20.00	11843
Jalapeno Cheese and Sausage Dip	N/A	6.00	12471
Chip Dip	N/A	10.00	13212
Super Simple Cracker Spread	N/A	5.00	14136
Fruit Dip	N/A	16.00	14688
Sausage Balls	N/A	16.00	16298
Very Good Dip	N/A	7.00	18682
Carmelized Bacon	N/A	2.00	20768
CRISPY CASHEW CHICKEN (MADE IN WOK)	N/A	11.00	17945
NOEL KIRK ERICKSON'S SARDINE ROLLS		0.00	16734
MUSHROOM PHYLLO TARTS		6.00	16056

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Pick of the Week

Title:LORIENA'S FAMOUS {CROCK POT} ENCHILADAS - Author: - Contributor:LORIENA WALDROP

Ingredient:
{1} 16 OZ SOUR CREAM
{1} CAN CREAM OF MUSHROOM SOUP
{1} BIG CAN OF GREEN CHILI SAUCE
{1} SMALL CAN CHOPPED GREEN CHILI'S
{4-5} BONELESS SKINLESS CHICKEN BREASTS
{1} PACKET OF SOFT TACO SHELLS
{1} PACKET OF TACO SEASONING
{1} PACKET SHREDDED MOZZARELLA CHEESE
{1} PACKET SHREDDED MILD CHEDDAR CHEESE
{1} CAN SLICED OLIVES

Direction:
BOIL CHICKEN WITH SOME SALT. THEN CUT INTO BITE SIZE PIECES. MIX TOGETHER: SOUR CREAM, SOUP, CHILI SAUCE, CHILI'S AND CHICKEN. IN A ZIP LOCK BAG MIX BOTH CHEESES AND TACO SEASONING. SHRED SHELLS INTO BITE SIZE PIECES. LAYER IN CROCK POT STARTING WITH SHREDDED SHELLS. NEXT YOUR CREAM MIXTURE. THEN CHEESE. THEN OLIVES. KEEP LAYERING UNTIL EVERYTHING IS USED. TOP WITH OLIVES. PUT IN CROCK PO ON LOW FOR 5-8 HRS