Appetizers

Bone Suckin' Crab Rollups
Bone Suckin' Fireballs
Buffalo Bleu Cheese Onion and Kettle Chip Nachos
Crab Artichoke Stuffed Mushrooms
Hot Pepper Peach Cheese Ball
Smoked Salmon Appetizer

Bone Suckin' Crab Rollups

Quick and easy recipe is great for parties or for yourself.

Ingredients: Bone Suckin' Sauce, 2 Tbsp. Bone Suckin' Hiccuppin' Hot, 1 tsp. Mayonnaise, 2 Tbsp Horseradish, 1 Tbsp. Lump Crab Meat, 8 oz. Flour Tortillas, 3

Directions: Mix first 5 ingredients together. Take one flour Tortilla and spread thin layer of Mayonnaise on it, add layer (not too thick) of Crab mixture. Roll up Tortilla and then slice in pieces and place on plate. Refrigerate until ready to serve.

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Bone Suckin' Fireballs

Bone Suckin' Fireballs...It's candy for adults!

Ingredients: Bone Suckin' Sauce, 16 oz Bone Suckin' Mustard , 12 oz. Bone Suckin' Hiccuppin' Hot Sauce Pre-cooked Meatballs, 5 lbs.

Directions: Pour Bone Suckin' Sauce, Mustard and Hiccuppin' Hot into crock-pot. Place meatballs in the crock-pot and cook on high for 1 hour. Turn crock-pot on low and continue cooking 3-4 hours. (If using frozen meatballs, add 1/2 hour to low temperature cooking time.) They are so good it is SCARY!!!

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Buffalo Bleu Cheese Onion and Kettle Chip Nachos

A great snack featuring french fried onions, kettle chips, tomatoes, jalapenos and our Buffalo Bleu Cheese Dip.

Ingredients: 1/2 cup French fried onions 1 cup Kettle chips 1/4 cup Tomato, diced 3/4 cup Robert Rothschild Farm Buffalo Bleu Cheese Dip 8 each Jalapenos, sliced

Directions:

1. Layer chips and onions on a baking sheet. Top with Buffalo Bleu Cheese Dip and place in a 400°F oven for a few minutes to melt dip and warm chips.
2. Top with sliced jalapenos and diced tomatoes and serve

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Crab Artichoke Stuffed Mushrooms

Ingredients: 3/4 cup Robert Rothschild Farm Artichoke Spinach Dip with Cream Cheese 8 oz. Fresh crabmeat, minced 4 large Portobello caps or stuffing mushrooms Fresh mozzarella cheese, shredded 1/4 cup Fresh tomatoes, diced

Directions: In a medium bowl, mix together the Artichoke Spinach Dip with Cream Cheese and crabmeat. Make sure to pick through the crabmeat to remove any shell pieces.

Remove stems and scrape out gills from mushrooms. Spoon artichoke mixture inside of each mushroom cavity.

Place mushrooms in a baking dish, add a thin layer of water and bake in a 375 degrees F oven about 12-15 minutes (until mushrooms are tender). Remove from oven and sprinkle with cheese.

Place in an oven or broiler for 2 minutes to melt cheese. Garnish top with diced mushrooms and serve.

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Hot Pepper Peach Cheese Ball

Ingredients: 16 oz. Cream cheese, softened 1/3 cup Robert Rothschild Farm Hot Pepper Peach Preserves 1 Tbsp. Onion, chopped 1 Tbsp. Jalapeno, chopped As needed Monterey Jack cheese, shredded, or favorite shredded cheese

Directions: Cream together well and chill for about 1 hour. Form into a ball and roll in Monterey Jack cheese. Keep chilled until ready to use. Can be made up to 48 hours ahead

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Smoked Salmon Appetizer

A fantastic salmon appetizer featuring our Onion Blossom Horseradish Dip.

Ingredients: 6 slices White bread, firm textured 1 cup Robert Rothschild Farm Onion Blossom Horseradish Dip 1 1/2 oz. Smoked salmon Garnishes Lettuce, sliced tomatoes, lemon wedges, pitted black olives

Directions:

1. Toast bread, cut off the crusts and spread thickly with Onion Blossom Horseradish Dip. Arrange salmon on each toast and cut in half diagonally.
2. Serve two toasts per person on individual plates garnished with lettuce, tomato, lemon wedges, and olives. Yields 6 servings.

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