December 2025 – Appetizers
Asparagus Snack Squares
Gloria Dougherty, Akron
- 1 cup chopped Vidalia or sweet onion
- 2 garlic cloves, minced
- 3 tablespoons butter
- 1 lb. fresh asparagus, trimmed
- ¼ teaspoon pepper
- (2) 8 oz. tubes refrigerated crescent rolls
- 1 cup (4 oz.) shredded mozzarella cheese
- 1 cup (4 oz.) shredded Swiss cheese
In a skillet over medium heat, sauté the onion and garlic in butter until tender.
Cut asparagus into 1” pieces; set the tips aside. Add the remaining asparagus to the 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 crescent roll 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 and sprinkle with cheeses. Bake 6 to 8 minutes longer or until cheese is melted.
Cut into squares.
Yield: 3 dozen
Mushroom Tidbits
Marilyn Bashore, Lititz
- 3 oz. package cream cheese, softened
- 4 oz. jar mushroom stems and pieces, chopped
- 2 tablespoons diced pimiento
- ½ tablespoon Dijon mustard
- 8 oz. can crescent rolls
- 1 egg, beaten
- poppy seeds or sesame seeds
Combine cream cheese, mushrooms, pimiento, and mustard. Blend well.
Separate crescent rolls into four rectangles. Firmly press perforations together to seal. Spread each rectangle with 1/4 of the mushroom mixture. Starting with the long side, roll each rectangle jellyroll style. Cut each rectangle into six pieces. Place seam-side down on a greased cookie sheet. Brush with beaten egg and sprinkle with seeds.
Bake at 375°F for 12 to 15 minutes, or until golden.
Artichoke Dip
Marilyn Bashore, Lititz
- 8½ oz. can artichoke hearts, drained and chopped
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese
- 1 clove garlic, minced
Mix all ingredients together. Place in a greased casserole dish and bake at 300°F for 30 minutes, or until hot and bubbly. Serve with crackers or baguette bread.
Yield: 3 cups
Hot Dried Beef Dip
Marilyn Bashore, Lititz
- 8 oz. package cream cheese
- 2 tablespoon milk
- 2 tablespoon instant minced onion
- ½ cup sour cream
- 4 ounces chipped dried beef
- ¼ cup chopped walnuts
Combine all the ingredients except the walnuts. Spread in an 8” pie plate. Sprinkle with chopped walnuts.
Bake at 350°F for 15 minutes.
Yield: 3 cups
Ham Roll-Ups
Mary Ann Dell, East Earl
- 16 oz. cream cheese
- 1 package ranch salad dressing mix
- 3 small green onions
- 2 lbs. chipped ham
- 11 flour tortillas
Mix cream cheese, dressing mix and chopped onions. Spread on flour tortillas, then add ham. Roll up and cut into 1/2” slices.
Zucchini Appetizers
Mary Ann Dell, East Earl
- 3 cups zucchini, thinly sliced
- 1 cup pancake mix (Bisquick)
- ½ cup onion, chopped
- ½ cup Parmesan cheese, grated
- 2 tablespoons parsley, chopped
- ½ teaspoon seasoned salt
- ½ teaspoon oregano
- ¼ teaspoon pepper
- ½ cup vegetable oil
- 4 eggs, slightly beaten
Mix all ingredients together. Spread in a greased 9”x13” pan.
Bake at 350°F until golden brown, approximately 25 minutes.
Serves 24.
Bacon Stuffed Mushrooms
Mary Ann Dell, East Earl
- 8 oz. cream cheese, softened
- 1 cup real bacon bits
- 1 tablespoon chopped green onion
- ¼ teaspoon garlic powder
- 1 lb. whole fresh mushrooms, stems removed
In a small mixing bowl, beat cream cheese until smooth. Stir in the bacon, onion and garlic powder. Spoon into mushroom caps. Place on an ungreased broiler pan.
Broil 4-6” from the heat for 4 to 6 minutes, until heated through.
Serve warm.
Makes 2 dozen.
Mexican Cheesecake
Pat Roth, Ephrata
- (2) 8 oz. packages reduced fat cream cheese
- 1¼ cups reduced fat sour cream, divided
- 1 envelope taco seasoning
- 3 eggs, lightly beaten
- 1½ cups shredded cheddar cheese
- 4 oz. can chopped green chilies
- 1 cup chunky salsa, drained
- tortilla chips or fresh vegetables
In a large bowl, beat the cream cheese, 1/2 cup of the sour cream, and taco seasoning until smooth. Add the eggs and beat on low speed just until combined. Stir in the cheddar cheese and chilies.
Transfer to a greased 9” springform pan. Place on a baking sheet.
Bake at 350°F for about 25 to 30 minutes, or until the center is almost set.
Spread the remaining sour cream evenly over the top. Bake 5 to 8 minutes longer or until the topping is set.
Cool for 10 minutes, then carefully run a knife around the edge of the pan to loosen. Cool 1 hour longer.
Refrigerate overnight.
When ready to serve, spread the salsa over the cheesecake.
Serve with chips or vegetables.
Seasoned Fish Crackers
Pat Roth, Ephrata
“Delicious snack!”
- (3) 6.6 oz. packages miniature cheddar fish-shaped crackers (such as Pepperidge Farms)
- 1 envelope ranch salad dressing mix
- 3 teaspoons dill weed
- ½ teaspoon garlic powder
- ½ teaspoon lemon-pepper seasoning
- ¼ teaspoon cayenne pepper
- 2/3 cup canola oil
Place crackers in a large bowl.
Combine all the remaining ingredients and drizzle over the crackers; toss to coat evenly.
Transfer to two ungreased 15”x10” baking pans. Bake at 250°F for 15 to 20 minutes, stirring occasionally.
Cool and store in an airtight container.
Pineapple Smokies
Pat Roth, Ephrata
- 1 cup packed brown sugar
- 3 tablespoons all purpose flour
- 2 teaspoons ground mustard
- 1 cup pineapple juice
- ½ cup white vinegar
- 1½ teaspoons soy sauce
- 2 lbs. miniature smoked sausages
In a large saucepan, combine the sugar, flour and mustard. Gradually stir in the pineapple juice, vinegar and soy sauce. Bring to a boil over medium heat. Cook and stir for 2 minutes or until it is thickened.
Add the sausages and stir to coat. Cook, uncovered, for 5 minutes longer or until sausages are heated through.
Makes about 8 dozen.
Note: Can also be made in the crockpot. Cook the sauce and pour over the smokies in the crockpot. Cook on low for a couple hours.