December 2017 – Appetizers

Christmas Meatballs

Candi Walker, Stevens


  • 2 lbs. ground beef
  • 1 cup bread crumbs
  • 1½ teaspoon salt
  • ½ teaspoon pepper
  • 1 small onion, grated fine
  • 2 eggs
  • ¼ cup water


  • 14-18 oz. can cranberry sauce (without berries)
  • 12 oz. bottle chili sauce
  • 1 tablespoon lemon juice
  • 2 tablespoons brown sugar

Mix meatball ingredients. Form meatballs (100 small or 28 large). Brown meatballs in skillet, then add sauce ingredients and simmer on stovetop for an hour.

Raw meatballs and sauce can also be cooked in crock pot.

Jalapeño Popper Dip

Kris Zimmerman, Lititz

  • 6 to 8 slices of bacon, diced and cooked crispy
  • (2) 8 oz. packages of cream cheese, softened
  • 1 cup of mayonnaise
  • 4 to 6 jalapeños, chopped and deseeded (the seeds will make it fiery hot)
  • 1 cup cheddar cheese, shredded
  • ½ cup of mozzarella cheese, shredded
  • ¼ cup diced green onion


  • 1 cup of crushed crackers (I used Ritz)
  • ½ cup Parmesan cheese
  • ½ stick of butter, melted

Preheat oven to 350°F. Combine dip ingredients in a medium bowl. Stir well. Transfer to an ovenproof dish.

Combine the topping ingredients and sprinkle all over the top of the dip. Bake the dip for 20 to 30 minutes or until bubbly.

The size of the dish determines how thick the dip is. The thicker the dip, the longer it may need to warm up. I use a stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.

Savory Party Bread

Gloria Dougherty, Akron

  • 1 unsliced round loaf (1 pound) sourdough bread
  • 1 pound Monterey Jack cheese, sliced
  • ½ cup butter or margarine, melted
  • ½ cup chopped green onions
  • 2 to 3 teaspoons poppy seeds

Cut the bread lengthwise and crosswise without cutting through bottom crust. Insert cheese between cuts. Combine butter, onions and poppy seeds; drizzle over the bread. Wrap in foil; place on baking sheets. Bake at 350° for 15 minutes. Uncover; bake 10 minutes longer or until the cheese is melted.

Yield: 6 to 8 servings.

Asparagus Snack Squares

Gloria Dougherty, Akron

  • 1 cup chopped Vidalia or sweet onion
  • 2 garlic cloves, minced
  • 3 tablespoons butter or margarine
  • 1 pound fresh asparagus, trimmed
  • 1/4 teaspoon pepper
  • 2 tubes (8 oz. each) refrigerated crescent rolls
  • 1 cup (4 oz.) shredded mozzarella cheese
  • 1 cup (4 oz.) shredded Swiss cheese

In a skillet over medium heat, sauté onion and garlic in butter until tender. Cut asparagus into 1 inch pieces; set the tips aside. Add remaining asparagus to skillet; sauté until crisp-tender, about 4 to 6 minutes. Add asparagus tips and pepper; sauté 1 to 2 minutes longer or until asparagus is tender. Press dough into an ungreased 15”x10”x1” baking pan; seal seams and perforations. Bake at 375°F for 6 to 8 minutes or until lightly browned. Top with asparagus mixture; sprinkle with cheeses. Bake 6 to 8 minutes longer or until cheese is melted. Cut into squares.

Yield: 3 dozen.

Pepperoni Pinwheels

Rosalyn Leid, New Holland

  • ½ cup diced pepperoni
  • ½ cup shredded mozzarella cheese
  • ¼ teaspoon oregano
  • 1 egg, separated
  • 8 oz. refrigerated crescent rolls

In a bowl, combine pepperoni, cheese, oregano and egg yolk. In another bowl, whisk egg white until foamy and set aside. Separate crescent dough into four rectangles and seal perforations. Spread pepperoni mixture over each rectangle to within 1/4” of edges. Roll up jelly roll style, starting with short side. Pinch seams to seal and cut each into six slices. Place cut side down on greased baking sheet. Brush tops with egg white and bake at 375°F for 12 to 15 minutes. Serve warm. Dip in marinara or cheese sauce if preferred.

Yield: 24 pinwheels.

Cheese Cocktail Swirls

Janice W. Martin, East Earl

  • 1 package crescent rolls
  • 8 oz. cream cheese
  • 2 tablespoons chopped onion (optional)
  • 1 tablespoon milk
  • 5 slices bacon, cooked
  • 1 tablespoon Parmesan cheese

Separate crescent rolls into rectangles and press perforations. Mix cream cheese, onions, milk and bacon; spread on rolls. Roll up and cut into five slices. Place cut side down on a baking sheet. Sprinkle with cheese. Bake at 375°F for 12 to 15 minutes.

Warm Crab Meat Chip Dip

Pat Roth, Ephrata

  • 8 oz. package cream cheese
  • 1 tablespoon milk
  • 6½ oz. can flaked crab meat
  • 2 tablespoons finely chopped onion
  • ¼ teaspoon cream style horseradish
  • ¼ teaspoon salt
  • dash pepper

Blend all ingredients well. Place in an oven proof dish (same one will be used for serving). Bake at 375°F for 15 minutes. Serve warm.

Little Smokies Appetizers

Pat Roth, Ephrata

  • 2 packages Little Smokies sausages
  • 1 bottle chili sauce
  • 1 can cranberry sauce
  • 1 heaping tablespoon honey
  • 1 tablespoon lemon juice

Boil everything together uncovered for at least one hour. Transfer to a crockpot and keep on low setting to keep warm.