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Listing 20 Recipes in this Category - Appetizers

Recipes	Author	Rating	Hits
Fresh Vegetables and Cheese Dip	N/A	9.00	11230
Baked Pumpkin Seeds	N/A	0.00	11041
Roasted Onion and Eggplant	N/A	20.00	13049
Jalapeno Cheese and Sausage Dip	N/A	6.00	13647
Chip Dip	N/A	10.00	14316
Super Simple Cracker Spread	N/A	5.00	15336
Fruit Dip	N/A	16.00	15887
Sausage Balls	N/A	16.00	17448
Very Good Dip	N/A	7.00	19883
Carmelized Bacon	N/A	2.00	21978
CRISPY CASHEW CHICKEN (MADE IN WOK)	N/A	11.00	18982
NOEL KIRK ERICKSON'S SARDINE ROLLS		0.00	17765
MUSHROOM PHYLLO TARTS		6.00	17052

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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