Finalist: Reconstructed Deviled Eggs
Robert Duncan, Dittmer
6 eggs, hard boiled, peeled and finely chopped
4 strips bacon, cooked and crumbled
1/4 cup mayonnaise
1 tablespoon minced red onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon yellow or Dijon mustard
1 cup shredded Cheddar (or any of your favorite cheeses)
In a bowl, combine first seven ingredients until creamy. Roll into 1-inch balls, then roll in cheese to coat. Cover and refrigerate overnight.
Note: We put these into mini-cupcake papers to serve; it’s a little easier to handle.
Bacon and Cranberry Swiss Cheese Dip
Nina Schaub, Imperial
2/3 cup mayonnaise
1 tablespoon ground mustard
1/3 cup spreadable chive-and-onion cream cheese
1/4 teaspoon garlic powder
3 cups shredded Swiss cheese
1 package (10 ounces) frozen chopped onions, thawed and patted dry
8 pieces bacon, cooked and chopped
1/2 cup slice almonds, divided
1/3 cup dried cranberries, chopped
Baguette, cut in 1/4-inch slices and toasted
Preheat oven to 325 degrees. Combine mayonnaise, cream cheese, mustard and garlic powder. Add Swiss cheese until mixed well. Stir in onions, bacon, 1/4 cup almonds and cranberries. Spread into greased 3-cup baking dish and sprinkle with remaining almonds. Place on baking sheet and bake uncovered until bubbly, about 25-30 minutes. Enjoy with warm baguette slices.
Chipotle Apricot Spread
Nancy Tindall, Imperial
1 package (8 ounces) cream cheese
1/2 cup apricot preserves
1 chipotle pepper in adobo sauce, chopped fine
1 green onion, chopped fine
Ritz Snowflake or Butter crackers
2 tablespoons water
Combine preserves, pepper and water in small saucepan and cook on medium-low for 5 minutes. Stir in onion. Spread cream cheese in pie plate and top with pepper mixture. Serve with crackers
Artichoke Crescent Appetizer
Judy Duncan, Dittmer
1 tube refrigerated crescent rolls
2 tablespoons grated Parmesan cheese
6 ounces cream cheese, softened
1/2 cup sour cream
1 egg
1/2 teaspoon dill
1/4 teaspoon seasoned salt
1 can (14 ounces) artichoke hearts, rinsed, drained and chopped
1/3 cup chopped green onion
1 jar (2 ounces) diced pimientos, drained
Preheat oven to 375 degrees. Unroll crescent dough and press into bottom and halfway up the sides of ungreased 13-by-9 baking dish. Seal seam and perforations. Sprinkle with Parmesan and bake 8-10 minutes or until lightly browned. In small bowl, beat cream cheese, sour cream and egg until smooth. Stir in dill and seasoned salt until well blended; spread over crust. Sprinkle with artichoke, green onion and pimiento. Bake 15-20 minutes or until edges are golden brown. Cut into 24 squares and enjoy.
Smoky Jalapenos
Robert Duncan, Dittmer
14 jalapeno peppers
4 ounces cream cheese
12 miniature smoked sausages
7 strips bacon
Preheat oven to 350 degrees. Cut a lengthwise slit in each pepper and remove seeds and membrane. Spread a teaspoon of cram cheese into each one and stuff each with a sausage. Cut bacon strips in half crosswise and cook in microwave or skillet until partially done. Wrap a piece of bacon around each filled pepper and secure with a toothpick. Arrange in bottom of a 13-by-9 – inch baking dish and bake uncovered for 20 minutes for a spicy flavor, 30 minutes for medium and 40 minutes for mild.
Pumpkin Fluff Dip
Melissa Mantl, Festus
1 can (15 ounces) pumpkin
1 carton (16 ounces) frozen whipped topping, thawed
1 package (5 ounces) instant vanilla pudding mix
1 teaspoon pumpkin pie spice
1 whole cinnamon stick for garnish (optional)
In large mixing bowl, combine pumpkin and spice; mix well. Sprinkle pudding mix into pumpkin mixture; fold in whipped topping and make sure all ingredients are mixed well. Refrigerate overnight for best results.
To serve, place in a festive serving bowl and garnish with cinnamon stick. Serve with graham crackers, ginger snaps, graham bears, or even all the above!
White Spinach Queso
Terri Becker, Festus
1 tablespoon canola oil
2 cups baby spinach leaves
2 tablespoons butter
2 tablespoons flour
3/4 cup milk
1/2 teaspoon garlic powder
8 ounces white American cheese
2 cups Jack cheese
Pico de gallo (optional)
Queso fresco crumbles (optional)
Guacamole (optional)
Set oven to broil. Put oil in a cast iron skillet over medium heat; add in spinach and cook just until wilted. Remove from pan and set aside. In same pan, butter, then flour, whisking and cooking for 20 seconds. Add milk slowly, still stirring; add garlic powder and whisk well before adding in cheeses. Continue to cook, stirring constantly, for 1-2 minutes, until thick and bubbly. Add in spinach and stir to mix well. Place under broiler and cook 1-2 minutes or until golden brown on top. Serve topped with pico, queso fresco or guacamole (or serve on the side).
Corn Relish
Judy Covert, Eureka
1 can shoepeg corn, drained
1 can black beans, rinsed and drained
1 green pepper, diced
1/2 red onion, diced
6-8 ounces feta cheese, crumbled
1/3 cup apple cider vinegar
1/3 cup olive oil
1/4 cup sugar
Mix vinegar, oil and sugar well. Combine remaining ingredients; pour dressing over relish and mix well. Refrigerate until time to serve.
Sausage Balls
Patricia Southard, De Soto
10 ounces shredded sharp cheddar cheese
1 pound hot pork sausage, broken up (may also use mild)
1 3/4 cups (15 ounces) Bisquick baking mix
In saucepan melt cheddar cheese. Remove from heat. Add hot pork sausage; stir well. Add Bisquick, stir well. Form into small balls; place on cookie sheet and freeze 2 hours. Once firm, transfer to freezer bag. When ready to use, place frozen balls on cookie sheet and bake at 350 degrees for 30 minutes.
Tex-Mex Roll Ups
Brenda Geddie, Festus
2 packages (8 ounces) cream cheese, softened
1 can Rotel tomatoes, drained well
1 can black olives
1 package large flour tortillas
Combine cream cheese, tomatoes and olives; mix together well. Refrigerate for 30-35 minutes. Spread mixture evenly on room-temperature tortillas and roll up. Chill for 35 minutes. Cut each roll into slices of whatever thickness desired. To serve, arrange around outer edge of plate and place bowl of salsa in middle.
Ranch and Dill Covered Bugles
Amanda Carter, Arnold
Bugles snacks
1 package dry ranch dressing mix
Dill to taste
1/3 cup vegetable oil
Combine oil, dill and ranch mix; blend well. Toss with Bugles to coat. Keep in sealed container.
Can’t Miss Bacon-Swiss Appetizer
Kat Thouvenot, Arnold
1 package (8 ounce) cream cheese
2 cups shredded Swiss cheese
1/4 cup mayonnaise
1-2 bags (8 or 3 ounce) cooked bacon pieces
2 green onions, chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
Soften cream cheese. Combine all ingredients; mix well and spoon into greased 9-inch pie pan. Bake at 350 degrees for 25-30 minutes. Serve with Triscuits, corn chips or veggies.
Baked Onion Dip
Vivian McMillin, Pevely
1 cup mayonnaise
1 cup sweet onion, chopped
1 tablespoon Parmesan cheese, grated
1/4 teaspoon garlic salt
1 cup (4 ounces) Swiss cheese, shredded
Fresh parsley, minced (optional)
Assorted crackers
In a bowl, combine mayonnaise, onion, Parmesan and garlic salt; mix well. Stir in Swiss cheese. Spoon into 1-quart baking dish and bake uncovered at 325 degrees for 40 minutes. Sprinkle with parsley if desired. Serve with crackers
Mexican Fudge
Vivian McMillin, Pevely
8 ounces cheddar cheese, grated
8 ounces Monterey jack cheese, grated
3 eggs
1/2 cup thick and chunky salsa
In a large bowl, mix cheeses together. Put half of mixture in bottom of greased 9-by-9-inch glass pan. In separate bowl, mix eggs and salsa together; pour on top of cheese in pan. Add remaining cheese on top and bake at 350 degrees for 30 minutes. Cool and cut into squares. Serve warm or cold.
Spinach Dip
Claudia Foran, House Springs
1 package (10 ounce) frozen spinach, thawed and chopped
1 cup sour cream
1/4 cup Parmesan cheese
1 clove garlic, finely chopped
Salt and pepper
Chopped pecans or walnuts, optional
Squeeze excess water from spinach. Combine all ingredients. Serve with crackers. Makes 2 cups.
Almond Chicken Salad Puffs
Joan A. Ross, Byrnes Mill
2 cans chicken (about 4 3/4 cups) finely chopped
3/4 cup finely chopped celery
1/2 cup finely chopped toasted almonds
1 tablespoon grated onion
1 tablespoon chopped parsley
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 1/2 teaspoons lemon juice
3/4 cup light cream
3/4 cup mayonnaise
48 small pastry puffs
Combine all ingredients except pastry; mix well. Just before serving, slit puffs and fill with salad.
Small Cocktail Quiche
Joyce Shepherd, De Soto
3 eggs
1 carton (16 ounces) small-curd cottage cheese
3 tablespoons sour cream
4 ounces sharp cheddar cheese, grated
1/2 cup Bisquick or other brand baking mix
4 tablespoons melted butter or margarine
Preheat oven to 375 degrees. In a large bowl, beat eggs; add in remaining ingredients and blend just until mixed. Spray mini muffin tin with non-stick spray; fill each cup 3/4 full of batter. Bake 25-30 minutes and cool in pans 5 minutes before removing to wire rack to cool completely.
“These can be frozen and reheated 10 minutes before serving. Good early in the morning while you’re getting that turkey ready for the oven.”
Easy Mexican Dip
Barb Quirin, Fenton
8 ounces cream cheese
1 can Hormel chili with beans
Diced green onion, to taste
Shredded cheddar cheese
Spread cream cheese on bottom of an 8-by-8-inch microwave-safe baking dish. Sprinkle diced onion on top; spread chili evenly over onions. Sprinkle with desired amount of cheddar cheese. Microwave for approximately 4 minutes, or until cheese is melted. Serve with your favorite tortilla chips. For a large party, you can double the ingredients, but a larger pan may not fit in the microwave.
“This has always been a hit at any occasion.”
Chipotle Pumpkin Chicken Pizza
Elaine Miller, Fenton
2 packages (7.5 ounces) frozen cauliflower pizza crust or 2 prebaked 12-inch thin whole wheat pizza crusts
1 tablespoon olive oil
3/4 cup canned pumpkin
2 chipotle peppers in adobo sauce, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups cubed cooked chicken
1/2 cup mild chunky salsa
1 1/2 cups shredded part-skim mozzarella cheese
1/4 cup thinly sliced red onion
Minced fresh cilantro, optional
Preheat oven to 425 degrees. Place crusts on ungreased baking sheets; brush with oil. (I like to line the baking sheets with parchment paper.) Combine pumpkin, peppers, salt and pepper; spread over crusts. Combine chicken and salsa; spoon over pumpkin layer. Top with cheese and red onion. Bake until edges are lightly browned and cheese is melted, 12-15 minutes. Top with cilantro if desired.
“Pizza and pumpkin CAN go together! The sweetness and spiciness pair perfectly.”
