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Appetizers

Appetizers are a great way to bring people together at a party and have been shown to quiet rumbling stomachs and grumbling relatives. Be sure to try one or a couple of these appetizer recipes out at your next social event.

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Gene's Cinnamon Apple Chex Mix
Sandy's Fruit Fluff
Sandy's Spinach Salad
Erin's Taco Dip
Gene's Orange Julius
Annette's Cheese Balls
Helen's Oriental Salad
Lisa's Fresh Summer Spinach Salad
Linda's Rye Bread Appetizers
Linda's Chex Party Mix
Mandy's Taco Dip
Mandy's Cheese and Onion Dip
Hannah’s Cowboy Caviar
Sandy’s Layered Chili Dip
Linda’s Cowboy Caviar

 

 

Gene's Cinnamon Apple Chex Mix


Ingredients:
5 Cups   Wheat chex mix
1 Cup     Lightly salted shole almonds
1/4 Cup  Butter or margarine
1/3 Cup  Packed brown sugar
2 Tbsp    Light corn syrup
1 Tsp      Ground Cinnamon
1 Cup      Chopped dried apples
1/2 Cup   Vanilla yogurt covered raisins 

Directions

1)
 
In large microwavable bowl, mix cereal and almonds.

2) In 2 Microwavable measuring cup, microwave butter, brown sugar, corn syrup and cinnamon uncovered on High about 2 minutes stirring after 1 minute until mixture is boiling; stir. Pour over cereal mixture, stirring until evenly coated. Microwave uncovered on high 3 minutes, stirring and scraping bowl after every minute. Stir in the apples. Microwave uncovered on high about 2 minutes or until apples just begin to brown on edges.

3) Spread on waxed paper or foil to cool for 5 minutes. Place in serving bowl, stir in raisins. Store in airtight container.

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Sandy's Fruit Fluff

Ingredients:

1½ cups

Boiling Water

1 lg. box

Orange Jell-O                                 

1 pt

Orange Sherbert                           

12 oz

Cool Whip                            

Directions:

Dissolve Orange Jell-O in boiling water. It takes about 3 minutes. Add Sherbert. Let mixture set in refrigerator, then stir in cool whip.

Kids Will Love It!


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Sandy's Spinach Salad

Ingredients:

4-6 Tbsp

Vinegar

2 Tbsp

Sugar

2 Tbsp

Chopped Onions

4-6 slices

Crisp Bacon Slices, crumbled

3 cups

Spinach

Directions:

Simmer the vinegar, sugar, onion and bacon for 4 minutes. Pour mixture over spinach. Toss and serve.


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Erin's Taco Dip

Ingredients:

6 oz

Cream Cheese

1-9oz can

Bean Dip (Such as Frito Brand)

3 tsp.

Hot taco sauce

Directions:

1. Mix about ingredients with hand mixer.

2. Spread out on pizza pan or 9x13 pan.

3. Chop generous portions of shredded lettuce, diced tomatoes, diced green peppers,   diced onions.

4. Starting with a layer of chopped lettuce, and chopped onions, diced tomatoes, diced green peppers and – place on top of cream mixture.

5. Sprinkle shredded cheddar cheese on top of vegetables. Add sliced black olives if desired.

Serve with taco chips and enjoy.

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Gene's Orange Julius

Ingredients:

6oz

Frozen orange juice

½ cup

Milk

½ cup

Water

½ tsp

Vanilla

¼ cup

Sugar

6

Ice cubes

Directions:

Mix all ingredients in a blender for 30 seconds. Enjoy!!

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Annette's Cheese Balls

Ingredients:

1 8 oz 

Cream cheese

1 8 oz

Sharp Cheddar cold pack

¼ cup

Chopped green peppers

½ cup

Crushed pineapples (small can)

1 Tbsp

Minced onion

1 Tbsp

Seasoned salt

Directions:

Mix the above ingredients together and roll into small balls in nuts or parsley.

Serve with assorted crackers.

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Helen's Oriental Salad

Ingredients:

2 pkgs

Beef ramen noodles

1 pkg

Broccoli slaw

 

Sliced almonds

 

Sunflower seeds

Directions:

1. Mix all together; except the beef flavoring packets.

2. Mix 1 small bottle of virgin olive oil, ¼ cup sugar, beef flavoring packets and 1/3 cup of vinegar. Pour this over the rest of the ingredients and mix thoroughly.

3. Refrigerate over night and serve the next day.

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Lisa's Fresh Summer Spinach Salad

Ingredients:

6 cups

Fresh baby spinach leafs

1 cup

Fresh alpha sprouts

½ cup

Fresh sliced radishes

1 cup

Diced or small sliced read beats (pickled are best)

2

Hard boiled eggs sliced or quartered

1½ cups

Croutons

1½ cups

Sweet grape tomatoes

1 cup

Shredded pepper jack cheese

1 bottle

KENS sweet vadalia onion salad dressing

Directions:

Mix all ingredients together, excluding dressing, chill for ½ hour, add dressing to each serving when ready to eat.

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Linda's Rye Bread Appetizers


Ingredients:
8oz    Sharp shredded cheddar
1sm   Can of chopped black olives
6       Chopped green onions
         Enough mayo to hold together
         Curry Powder
         Rye bread slices

Directions
Mix cheese, olives, onions and mayonnaise together. Spread on rye slices. Sprinkle curry powder on top. Broil until bubbly – 1 or 2 minutes. Serve warm.

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Linda's Chex Party Mix

Ingredients:
1/2 C.     Margarine or butter
1 1/4 tsp Seasoned salt
4 Tbsp    Worcestershire Sauce
2 C.        Corn Chex
2 C.        Wheat Chex
2 C.        Rice Chex
2 C.        Cheerios
1 C.        Salted peanuts or mixed nuts
Pretzel sticks (optional)

Directions
Preheat oven to 250 degrees. Melt butter with salt and Worcestershire sauce then mix with remaining ingredients. Put in a roasting pan or cookie sheet and heat 1 hour, stirring every 15 minutes.

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Mandy's Taco Dip

Ingredients:
8oz     Package of cream cheese
2C.     Plain yogurt
1        Package taco seasoning
8oz     Taco Sauce
1/2     Head of lettuce
2        Tomatoes (chopped)
1/2C.  Sliced black olives
1/2C.  Sliced onions

Directions
 Beat cream cheese until smooth, stir in yogurt and taco seasoning. Chill for 1 hour. Spread yogurt mixture on bottom of a large serving bowl or platter. Spread taco sauce over yogurt mixture. Layer with lettuce, tomatoes, olives, onions and cheese. Served with your favorite chips.  

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Mandy's Cheese and Onion Dip 

Ingredients:

8 ounce package of cream cheese
2 tsp. Beau Monde seasoning (Spice Island)
Onion Juice (Cut onion in ½ and scrape juice from cut surface until you have desire amount.

Directions

Mix together and add milk until it reaches the desired creamy consistency.

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Hannah’s Cowboy Caviar

Ingredients:
2 cans Mexi-corn
1 can Rotel (use the original if you’re unsure about the heat tolerance of your guests)
2 cups shredded cheddar cheese
10 green onions chopped
Zest and juice of one lime
1 Tablespoon of fresh cilantro chopped (optional, but I love cilantro)
1 cup mayonnaise
1 cup sour cream
1 teaspoon salt
1 teaspoon pepper

Instructions:
Drain and rinse the corn and drain again.. Dump and stir the remaining ingredients. This is another one of those recipes that will improve as the ingredients get chummy. So this is definitely a day-before-the-party dish. Serve with your favorite tortilla chips.

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Sandy’s Layered Chili Dip

Take an aluminum pie tin and spread a package of cream cheese on the bottom of it. Top it with one can of Chili with Beans.  Next top with shredded cheddar cheese.   Place on grill or in oven until cheese is melted  (about 8 minutes).  Remove from heat.  Top with sliced green onions. 

Use Fritos to dip and enjoy.

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Linda’s Cowboy Caviar

½ cup olive oil
1/3 cup sugar
1/3 cup white wine vinegar
1 t. chili powder
1 t salt
1 pound Roma Tomatoes, seeded and diced.
1 15 oz. can black eyed peas, rinsed and drained.
1 15 oz  can black beans, rinsed and drained.
1 11 oz.  can sweet corn, drained
1 red onion diced
½ cup diced green bell pepper
½ cup diced red bell pepper
1 cup chopped fresh cilantro

Mix all ingredients, chill in refrigerator for 1 hour or more.  Serve as dip for taco chips.

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