Courtesy of Taste of Home

I haven’t tried these yet, as I had lost the recipe until recently.  But, these may just go on our menu for next week.

The Ingredients

4 cups shredded pizza cheese
1 pound bulk Italian sausage, cooked and drained
6 ozs. pepperoni, chopped
1 medium green pepper, finely chopped
1 medium sweet pepper, finely chopped
1 medium onion, finely chopped
2 jars (14 ozs. each) pizza sauce
32 egg roll wrappers
Vegetable oil for frying
Additional pizza sauce for dipping

Directions

In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion. Stir in pizza sauce until combined. Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal. In an electric skillet, heat 1 inch of oil to 375 degrees. Fry pizza rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with additional pizza sauce if desired.

Yields: 32 rolls

This is a favorite appetizer of one of my good friends, Mary Mellberg.

Ingredients

1 can crab
1 can shrimp pieces
1 cup mayonnaise (the real stuff)
A pinch of garlic powder
The juice of one small lemon
Crushed Ritz crackers

Directions

Mix all of the ingredients together and put into a small baking dish. Top with crushed Ritz crackers. Bake at 350 degrees for about 30 minutes or until crackers are browned.

Serve.

Ingredients

1 can cream of mushroom soup
4 ozs. cream cheese
4 ozs. shredded cheddar cheese
1 can white chicken in a can, drained
2 Tbsp. green salsa

Directions

Stir all the ingredients together in a small casserole dish. Bake at 350 degrees for 10-15 minutes. Stir occasionally. Serve hot dip with tortilla chips.

Ingredients

1/3 cup green onions, sliced
2 tsp. butter
14 ozs. can artichoke hearts – chopped in small pieces
1 1/2 cups parmesan cheese
1 cup mayonnaise
7 ozs. jar roasted sweet peppers – drained and coarsely chopped
Tortilla chips for dipping

Directions

Preheat oven to 350 degrees. In a medium skillet, cook onion in butter until tender. Remove from heat and place onions in a 9 inch pie plate. Stir in artichoke hearts, parmesan cheese, mayonnaise, and roasted red peppers. Spread evenly. Bake uncovered for 20 minutes, or until heated through. Do no over heat or mayonnaise will separate.

Serve warm with tortilla chips.

Ingredients

1 6 ozs. can large shrimp
1 8 ozs. package cream cheese
1/2 cup Miracle Whip
1/2 cup ketchup
1 tsp. worcestershire sauce

Directions

Mush (like that technical term, lol) shrimp with fork. Add the rest of the ingredients and blend. Serve.

Every year for Christmas my Nana makes these meatballs and they are absolutely delicious!  Christmas just wouldn’t be the same without them, or her:)

Ingredients for the meatballs

3 lbs. hamburger
5 eggs
2 tsp. pepper
2 tsp. salt
2 small chopped onions

Directions for the meatballs

Mix the above ingredients together and roll into meatballs.

Bake at 350 degrees on a 13×9 baking sheet for 20 minutes or until firm.
(sorry for the blurry picture but you can kind of see how they turn out – and see my new Rachel Ray Bubble and Brown, an early Christmas present from my hubby!)

Ingredients for the sauce

1 29 ozs. can tomato sauce
1/3 cup lemon juice
1 tsp. pepper
1 cup chopped onion
4 cups brown sugar
4 Tbsp. worcestershire sauce

Put the ingredients in a large kettle and mix until bubbly. Put on simmer and add meatballs. Cook 20 minutes to 1/2 hour. Serve warm.

I usually keep these warm in a crock pot and it works great. You will not be disappointed!

This is a favorite in my household – not too spicy, just right!

1 medium onion, finely chopped
2 garlic cloves, minced
2 tsp. canola oil
2 cans (15 ozs. each) chili without beans
2 cups salsa
2 packages (3 ozs. each) cream cheese, cubed
2 cans (2 1/4 ozs. each) sliced ripe olives, drained
Tortilla chips

In a small skillet, saute onion and garlic in oil until tender. Transfer to a 3 qt. slow cooker. Stir in chili, salsa, cream cheese, and olives.

Cover and cook on low for 4 hours or until heated through, stirring occasionally. Stir before serving. Serve with tortilla chips.

Yields 6 cups

Note: This can also be baked in a 350 degree oven for 1 hour…delicious!