Cocktail Egg Balls
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Serves: 24
Classic deviled egg with a twist. Not only is it delicious but looks like you have spent hours preparing.
  • 6 hard cooked eggs, finely chopped
  • 3 bacon strips, cooked and crumbled
  • ¼ cup mayonnaise
  • ½ tablespoon finely chopped pimento
  • 1 teaspoon minced onion
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon prepared mustard
  • 2 tablespoons chopped parsley (optional)
  • 1 cup (4 ounces ) shredded cheddar cheese
  1. In a bowl, combine the first eight ingredients until creamy
  2. Mix the chopped parsley and shredded cheddar cheese in a separate bowl
  3. Shape the creamy egg mixture into 1 inch balls
  4. Roll in cheese and parsley combination
  5. Cover and refrigerate until ready to serve
May replace the pimento with olives for a stronger flavor


Beef Barbecue Baskets
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Serves: 6
Beef barbecue with a twist.
  • 1 (12-ounce) can buttermilk biscuits
  • 1½ cups cooked shredded beef with barbecue sauce
  • ½ cup shredded Cheddar cheese
  • Muffin pan
  1. Preheat oven to 400 degrees
  2. Place each biscuit in one muffin cup. Press biscuit down into bottom of each cup until about ¼-inch thick
  3. Press biscuit up side of muffin cups to form crust
  4. Divide beef evenly into biscuits (about 2½ tablespoons each)
  5. Sprinkle with cheese
  6. Bake 20–25 minutes until biscuit edges are golden and barbecue beef is thoroughly heated
May substitute with pork barbecue.


Meat and Bean Patties
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Serves: 7
Great Southwestern style appetizer for teenagers and buffets.
  • ½ pound (8 ounces) lean ground beef
  • 1 cup Refried Beans (8¼ ounce can)
  • 2 tablespoons Taco Sauce
  • Guacamole (optional)
  • Cherry tomatoes (optional)
  1. Thoroughly mix together meat, refried beans and taco sauce
  2. Chill in refrigerator for 30 minutes
  3. Shape mixture into 15 patties about 1½ inches in diameter
  4. In a skillet on the stove fry them about 4 minutes on each side (until brown)
  5. Drain on paper towel
  6. Top with a tablespoon of guacamole (optional)
  7. Top guacamole with a cherry tomato (optional)
  8. Place on platter
I recommend doubling this recipe. Teenage boys scarf these down!!



Raspberry Chicken Wings
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Serves: 8
Great finger food for any gathering.
  • 1-1/2 cups seedless raspberry jam
  • ⅓ cup balsamic vinegar
  • 3 T soy sauce
  • 1-1/2 teaspoon crushed red pepper
  • 1 package (5 lb) frozen chicken wings, thawed
  1. Preheat the oven to 375 degrees
  2. Line two baking sheets with aluminum foil.
  3. In a small saucepan, combine the jam, balsamic vinegar, soy sauce and crushed red pepper over low heat, stirring until smooth. Bring to a boil and turn off stove. This burns easily so keep stirring for a while.
  4. Place wings in a large bowl, add half of the raspberry mixture and toss to coat.
  5. Using a slotted spoon, place wings in pan. Discard marinade.
  6. Place on the baking sheets and bake for 40 minutes turning once.
  7. In the meantime, slowly bring reserved raspberry mixture to a boil. Reduce the heat and simmer until it thickens (about 10 minutes). Turn the wings and brush with the remaining jam mixture.
  8. Bake for 10 more minutes or until no pink remains in the chicken and the sauce glazes the wings.
Sauce burns easily. Keep an eye on it and keep stirring. For a change, you might want to try this with apricot jam instead of raspberry.