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8 cups (2 pounds) sharp cheddar cheese, shredded
1 medium onion, finely minced
1/2 teaspoon Tabasco sauce
1/4 cup Hot N' Horsey Apple Mustard
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, finely minced
1 bottle flat beer
Combine cheese, onion, Tabasco sauce, Hot n' Horsey, red pepper flakes and garlic.
Add enough beer for desired consistency of dip.
Serve with bread, crackers, and chips.
1/4 pound extra-sharp yellow cheddar, grated
1/4 pound extra-sharp white cheddar, grated
1 green bell pepper, finely chopped
1/2 cup green onion, finely chopped
1/2 cup mayonnaise
1 Tablespoon Hot N' Horsey Apple Mustard
In a bowl toss together cheese, bell pepper and green onion. Add mayonnaise,
mustard and black pepper to taste, and combine mixture well. Chill for 2 to 3 hours
before serving.
Serve spread with crackers.
Makes about 2 cups.
2 (8-ounce each) packages soft cream cheese, softened
1/4 cup milk
1 tablespoon Worcestershire sauce
2 tablespoons Hot N' Horsey Apple Mustard
1/2 teaspoon garlic powder
1/4 teaspoon ground pepper
1/4 cup chopped green onions
2 (6-ounce each) cans of crab meat, drained
1/2 cup slivered almonds
1 loaf of round bread, any flavor
1 cup shredded cheddar cheese
Preheat oven to 350*F (175*C). Grease a 12 x 8-inch square baking dish; set side.
Combine the cream cheese and milk; add Worcestershire sauce, parsley, mustard, garlic powder and pepper mixing well. Stir in the crab meat,
green onions and almonds. Spread mixture into prepared baking dish and bake for
30 minutes.
Cut a circle out of the top of the bread and scoop out the inside. Discard the insides
or save for another use.
Remove crab mixture from oven and spoon into hollowed bread. Sprinkle with
shredded cheese and paprika. Place the bread bowl on a baking sheet and bake,
uncovered, until the cheese is melted.
Serve hot with an assortment of crackers.
1 (8-ounce) package of cream cheese, softened
1/2 cup sour cream
1/4 teaspoon dried basil, crushed
1/4 teaspoon garlic powder
1/2 cup pizza sauce
1/4 cup pepperoni, chopped
1/4 cup onions, chopped
1/4 cup green peppers, chopped
1 cup mozzarella cheese, shredded
Preheat oven to 350*F (175*C).
Mix together the cream cheese, sour cream, oregano, and garlic powder.
Spread the mixture into a 9-inch pie plate. Pour the pizza sauce on top of the cheese
mixture. Top with the pepperoni, onions and green peppers.
Bake for 10 minutes, remove and sprinkle with the mozzarella cheese and cook for
an additional 5 minutes, or until cheese is melted.
Serve with bread sticks or crackers.
Makes about 3 1/2 cups.
1 (11-ounce) package feta cheese
1 tablespoon extra virgin olive oil
1 teaspoon freshly cracked pepper
1/4 teaspoon dried thyme
1 Granny Smith apple, sliced
1 Gala apple, sliced
1 cup pineapple juice
12 slices provolone cheese
12 slices prosciutto
1 cup Apple Butter
1 (10-ounce) round Gouda cheese, cut into 16 wedges
Garnish: fresh thyme, red flame and green grapes
French baguette, sliced and toasted
Place first 4 ingredients in food processor and process until smooth. Spoon into a
serving container; cover and chill up to 3 days.
Combine apples and pineapple juice; cover and chill. Drain before serving.
Place 1 provolone cheese slice on top of each slice of prosciutto, spread apple butter and roll up tightly. Place
in a zip-lock style bag and refrigerate. Cut in half just before serving. Secure with
wooden picks, if necessary.
Arrange cheese wedges, apple slices, prosciutto rolls, and feta cheese mixture on a
large serving tray; garnish, if desired. Serve with bread slices.
Makes 12 appetizer servings.
1 (16-ounce) package frozen cheese ravioli, thawed
2 large eggs, beaten
2 tablespoons milk
Salt and freshly ground pepper to taste
2 cups bread crumbs
Vegetable oil for frying
2 cups marinara sauce
Heat oil in deep-fat fryer to 300*F (150*C).
Beat the eggs with the milk; season with salt and pepper. Dip ravioli into egg
mixture and then coat with bread crumbs. Fry about 4 to 6 ravioli at a time. Drain
on paper towels.
Serve with warm marinara sauce to dip in.
Makes about 24 appetizers.
20 cups popped popcorn
2 cups firmly packed brown sugar
1 cup Butter
1/4 cup dark corn syrup
1/4 cup Apple Butter
1/2 teaspoon baking soda
1 cup salted mixed nuts
Heat oven to 200°. Place popcorn in roasting pan; set aside.
Combine brown sugar, butter, corn syrup and salt in 2-quart saucepan. Cook over
medium heat, stirring occasionally, until mixture comes to a full boil (12 to 14
minutes). Continue cooking, stirring occasionally, until candy thermometer reaches
238°F or small amount of mixture dropped into ice water forms a soft ball (4 to 6
minutes).
Remove from heat; stir in baking soda. Pour over popcorn; sprinkle nuts over
caramel mixture. Stir until all popcorn is coated.
Bake for 20 minutes; stir. Continue baking for 25 minutes. Remove from oven;
immediately place caramel corn on waxed paper. Cool completely. Break into
pieces. Store in tightly covered container.
Makes 18 cups.
3 tablespoons Butter, melted
3 tablespoons Original Apple Mustard
2 tablespoons honey
1/2 teaspoon Worcestershire sauce
1/8 teaspoon garlic powder
6 cups mini twists, sticks and/or nugget pretzels
Heat oven to 250°F. Spray 15 x 10 x 1-inch baking pan with no stick cooking spray.
Combine butter, mustard, honey, Worcestershire sauce and garlic powder in
medium bowl; mix well. Add pretzels; toss gently until well coated.
Place pretzels into prepared pan. Bake for 1 hour, stirring every 15 minutes. Cool
completely. Store in tightly covered container.
Makes 6 cups.
1 pound Italian sausage, casings removed
3 cups biscuit mix
2 cups grated sharp cheddar cheese
1/2 cup Original Apple Mustard or Hickory BBQ
Preheat oven to 375*F (190*C).
Combine all the ingredients together in a bowl, much like you would a meat loaf.
Mixture will be stiff.
Form into 1-inch balls and place on an ungreased baking sheet.
Bake for 20 minutes or until well browned. Drain on paper towels and serve warm. Makes over 2 dozen.