Columbia Star

Star Chefs

Classic Vintage Appetizers

Bacon Wrapped Smokies

1 pound sliced bacon,
cut into thirds
1 (14 ounce) package
beef cocktail wieners
Toothpicks
¾ cup brown sugar, or
to taste

Preheat the oven to 325 degrees. Line a large, rimmed baking sheet with parchment paper or aluminum foil.

Wrap each cocktail wiener with a piece of bacon; secure with a toothpick. Place bacon-wrapped wieners on the prepared baking sheet and evenly sprinkle brown sugar over the tops.

Bake in the preheated oven until bacon is crisp and sugar is bubbly, about 40 minutes.

Serve immediately, or place in a slow cooker set on Low to keep warm.

Sausage Balls

1 pound ground pork
sausage, at room
temperature
2 cups biscuit baking
mix
1 pound sharp Cheddar
cheese, shredded

Preheat the oven to 350 degrees.

Combine room temperature sausage and biscuit mix in a large bowl; mix with your hands until well combined. Add shredded Cheddar cheese and mix until fully incorporated. Roll mixture into about 30 walnut sized balls; transfer to a baking sheet.

Bake in the preheated oven until golden brown and sausage is cooked through, 20 to 25 minutes.

Rumaki with Pineapple

Cooking spray
24 (1 inch) cubes fresh
pineapple
24 water chestnut
slices
8 thick-cut bacon
slices, cut crosswise
into 3 pieces
24 toothpicks
½ cup low-fat sesame-ginger salad
dressing
1 Tbsp. chopped green
onion, or to taste

Preheat oven to 375 degrees. Line the bottom section of a broiler pan with aluminum foil, top with the broiler rack, and spray rack with cooking spray.

Place a water chestnut slice atop each pineapple cube; wrap each with 1 bacon slice, securing with a toothpick. Arrange wrapped pineapple on the prepared broiler rack.

Bake in the preheated oven for 7 minutes; turn and continue baking until bacon is almost crisp, about 8 more minutes. Brush rumaki with sesame-ginger dressing and continue baking until bacon is crisp, about 5 more minutes. Garnish rumaki with green onion.

Spinach Dip

1 (16 ounce) container
sour cream
1 cup mayonnaise
½ (10 ounce) package
frozen chopped
spinach, thawed and
drained
1 (4 ounce) can water
chestnuts, drained
and chopped

1 (1.8 ounce) package
dry leek soup mix
1 (1 pound) loaf round
sourdough bread

Mix sour cream, mayonnaise, spinach, water chestnuts, and dry leek soup together in a medium bowl. Chill in the refrigerator 6 hours, or overnight.

Slice off the top of the sourdough round and pull out the soft interior, leaving a sturdy bread bowl. Fill with spinach mixture. Tear removed bread chunks into pieces for dipping.

Olive Puffs

24 pimento-stuffed
green olives
1 (17.25 ounce)
package frozen puff
pastry, thawed

Preheat oven to 400 degrees.

Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.

Bake for 20 minutes, or until golden brown.

 Ambrosia Fruit Salad

3 (20 ounce) cans pineapple tidbits,
drained
4 (15 ounce) cans mandarin oranges,
drained
1 (16 ounce) container sour cream
1 (10.5 ounce) package miniature
marshmallows
¾ cup shredded coconut, or to taste

Mix pineapple, oranges, sour cream, marshmallows, and coconut together in a bowl. Cover bowl with plastic wrap and refrigerate until flavors blend, 2 hours to overnight.

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