I can't remember where I got this recipe but I have made these many times. People have a hard time believing they are homemade. They are just as good as those from the Chinese restaurant.
Author: Thea Pappalardo
These are fantastic. Most times you go to a party and there are hot dogs sitting in some kind of sauce and they are mushy. These are firm and great tasting. Once you make these, you'll taste the difference....
Author: Linda Scharek @mrssharky
BLT Dip combines all the delectable flavors of your favorite sandwich in dip form. Crisp bacon, crunchy romaine lettuce and sun ripened tomatoes layered over a creamy base. Makes for a the perfect popular...
Author: Beth Pierce @smalltownwoman
I saw this on Dinners Drive -Ins & Dives on Food Network. I didn't cook my pork the way he did. But they were still so good. I think it would be good with Chicken and Pepper Jack cheese as well
Author: Kathy Griffin
I made these for a PTA function a couple years ago. They went so fast and I was asked for the recipe a great deal. So I thought I would share it here. You can also just make it as a wrap for yourself.
Author: Beth Streeter
This recipe is great on it's own, or is also part of my Teriyaki Beef Yakisoba recipe.
Author: Darci Juris
I have prepared this recipe for many different groups and it is always a hit with many requests for the recipe.
Author: Brenda Duffey
Samples were being given out at the grocery store. The lady had run out of the recipes cards so I wrote down on the back of my grocery list.
Author: Chris VanDusen
I found this recipe in the April/May 2013 Publix Family Style magazine. As these recipes are only found in these magazines, I decided to add them to Just A Pinch so they are available to everyone! The...
Author: Julie Madawi
From Pillsbury Halloween 2005, these look really cute in the picture. I'm guessing that my grandkids will love them!
Author: Vicki Butts (lazyme)
Part pizza, part sandwich, this hoagie bake is 100% delicious. The combination of meat and cheese gives this an Italian feel. We served with a little marinara sauce and it was delicious. Warm, gooey, and...
Author: Kathy Cromer @KathyC
What a fun appetizer! The Montreal seasoning added to the meat adds a ton of flavor. These are super easy to prepare and everyone will love them! Great for a party, a tailgate or even a light dinner.
Author: Jennifer Bass @jenniebug1978
I was asked to make Sausage Cheeseballs as an appetizer for a church function and knew I'd seen the recipe on Jimmy Dean Sausage, so went to buy the ingredients. Their recipe calls for using their hot...
Author: Julie Bailey @julesbai
This recipe is a favorite. It's also very good cooked on an outdoor grill. You'll need at least 24 long cocktail toothpicks and a beautiful long serving tray or some small square appetizer bowls for individual...
Author: Lynnda Cloutier @eatygourmet
This is a little different than other recipes of the same name. The recipe was demonstrated on a cooking segment of our local news station in the Pacific Northwest market. The amounts weren't given, so...
Author: Vickie Parks
After the lil smokies heats up in the slow cooker. I usually put it on for 4 hours on low and then put the slow cooker on warm. It's that easy.
Author: Jan Reither
My family loves these quick and easy appetizers. They are a favorite on Christmas Eve.
Author: Dawn Cordova @dracx3
This Steak Tartare recipe is great to serve as an appetizer but it can also be a meal. This elegant dish is full of flavor and so easy to make...
Author: Francine Lizotte @ClubFoody
My brother made these for me once and I thought they were so awesome, so I got the redipe from him. You can use either cheese or meat raviolis or a combination.
Author: sherry monfils
These have always been quick to disappear any time I've served them at a party.
Author: Barbara Pletzke
I've been making these for about 45 years now!! This recipe is definitely a keeper!
Author: Elizabeth Maxson @emaxson2
I make them all the time for Christmas and New Years Eve parties. My family loves them. It is so easy to fix it.
Author: Lisa Johnson @georgiagirl48
These smoky and sweet meatballs are one of my most requested appetizers. They are always a hit and I rarely have leftovers.
Author: Carla Carter @Carla_Carter79
Fun Food on a Stick!! Only 23 cals. per serving, 0 carbs, 3g protein and 1g fat ... and Yummy too!
Author: Andrea Muntz @kittycar
A recipe I found on the Cooking Channel by Ching-He Huang. Here is what is stated about the dish: "This dish was said to be an imperial dish that the emperor ate. It is called Lion Head meatballs because,...
Author: Lynn Dine @diner524
I love a stick to your ribs, full bodied dip that tastes great. This one fills the bill.
Author: Janice Splaha @janniann
This is a super easy quick fix for a light supper or an appetizer. You can easily double the ingredients and use a larger pizza pan.
Author: Donna Brown @gabbiegirl
First had Scotch Eggs at the local Renaissance Festival and have been making them at home for years. Pork rinds have replaced bread crumbs for lower carbs and better taste. Baking is healthier than deep...
Author: Dan Hayes @DanH
I have been making these for family get togethers in barbeques for years. These are always a special request I hope you enjoy them I do
Author: Julie Mack @juliepmack
These are perfect little savory bites for an appetizer table or, if you make them a little bigger, to have with soup. Different herbs will yield different flavors, so be creative with your mix! For this...
Author: Jennifer H
BETTER than a pizza....honestly. So addicting, I may never make pizza again.
Author: Lynn Socko
I have been making these meatballs for years, and have never ever seen another recipe even closely resembling it. Everyone begs for the recipe, and there are never any leftover after a party. You must...
Author: Jennifer McLemore
My husband is very picky with his summer sausage and he bought a brand he did not try before. We both decided it was too greasy and he thought it was very bland and no smoke flavor so I just happen to...
Author: deb baldwin
Have no idea where my Mother got this recipe just another one of many in her recipe box, we used to have them on holidays.
Author: Linda Smith