Winning Recipe:
Irresistible Scallops with Spectacular
Sauce (Easy Appetizer)

1-1/2 lbs. large scallops
1/2 lb. thin-sliced bacon
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 c. good quality mayonnaise
1/4 c. hot chili paste (easily found in Asian section of grocery store)
1 lime, juiced
2 tbsp. chopped fresh cilantro, plus more for garnish (optional)
2 heads Bibb lettuce, washed
3 avocados, sliced

Heat broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place bacon-wrapped scallops onto baking sheet, drizzle them with olive oil and season them with salt and pepper. Cook them under the broiler for 10 to 15 minutes until bacon is cooked through, turning once.

Make the spicy mayo by combining the mayonnaise, chili paste, lime juice and chopped cilantro. Stir well and refrigerate until ready to use.

To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped scallop, 2 slices of avocado and spoonful of spicy mayonnaise. Garnish with cilantro.

— Carol Reno, Grosse Pointe Farms

First Runner-up:
Chicken Divan Phyllo Cups

45 pyhllo cups
1 pkg. frozen broccoli, thawed
3-4 individual chicken breasts (can substitute store-bought rotisserie chicken)
garlic powder
2 c. shredded cheddar cheese
3 tsp. Parmesan cheese
1 can cream of mushroom soup
salt and pepper to taste
1 stick melted butter

Heat oven to 325 degrees.

Season chicken breast with salt, pepper and garlic powder, cover with water and poach until juices run clear.  Cool and chop into large pieces.

In food processor, pulse chicken and set aside. Pulse broccoli in the food processor, as well.
In large bowl, combine chicken, broccoli, both cheeses and mushroom soup. Season with salt and pepper to taste.

Brush outside of phyllo cups with melted butter, and fill with chicken and broccoli mixture. (At this point, they may be frozen, and any leftover filling can be frozen. If baking from frozen, put directly in oven, do not thaw, and bake until golden.)

Bake 15-20 minutes or until golden brown. Serve hot, or at room temperature.

— Heather Grzanka

Second Runner-up:
Holiday Cream Cheese Log

“A holiday recipe ya can’t stop eating!”

Mix the following until softened: 2 16-oz. blocks of cream cheese, 1 stalk of very finely chopped celery, 1 c. finely chopped chicken breast, 1/2 c. finely chopped fresh onion with stems and 1 tsp. curry powder for color and subtle taste.

Place on waxed paper and roll into a log.

Sprinkle pecan slivers across paper and roll log back and forth to coat log.

Remove paper and form into a wreath. Sprinkle chives over as decoration and finish with a holiday or seasonal ornament to give appearance of a decorated wreath. 

Spread on crackers of your choice — Yummy! Thank you and enjoy!

— Susan “Susie Q” Contreras

Spicy Chicken Dip Casserole

8 oz. cream cheese, softened
1/2 c. blue cheese or ranch dressing
1/2 c. Red Hot sauce
1/2 c. shredded mozzarella cheese
2 chicken breasts, cooked and chopped up

Heat oven to 350 degrees. Mix all ingredients together in large bowl and spoon into 8x8 baking pan. Bake 20 minutes. Serve with crackers, French bread, bagels or veggies.

— Deb Scicluna, Clinton Township

Italian Bruschetta

1 loaf Italian bread, cut into 12 slices
3 large tomatoes, chopped (2 cups)
1/4 c. chopped red onion
1 tbsp. Chopped fresh basil leaves, or 2 tbsp. Dried basil leaves
1/4 c. Italian dressing
1/2 c. shredded mozzarella cheese

Heat oven to 450 degrees. On baking sheet arrange bread slices. Bake until golden.

In medium bowl combine tomatoes, onion and basil. Add dressing and toss to coat. Spoon mixture on toasted bread. Sprinkle on cheese and return to oven to melt the cheese, about 5 minutes.  Serves 8-10.

— Madalene Mannino, Harrison Township

Brie Appetizer

Heat oven to 375 degrees. Use a cupcake baking tin.

Place a wonton wrapper in each cup. On top of each wrapper, place a chunk of brie and 1 tbsp. Fig jelly, or your favorite jam or jelly.

Bake until cheese is melted, about 7-10 minutes.

— Marie Kady, Royal Oak

Artichoke Dip

1 can artichoke hearts, drained and chopped
1 c. mayonnaise (not salad dressing)
1 14 oz. Can green chiles, drained, rinsed and chopped
1 c. grated Parmesan cheese.

Heat oven to 350 degrees. Mix ingredients together and put into 8-inch round dish and bake for 20 minutes. It can also be put into a crock pot. Serve with bread sticks.

— Nella St, John, Ferndale

Artichoke Dip

1 can artichoke hearts, drained and chopped
8 oz. Feta cheese, crumbled
1/2 c. shredded Parmesan cheese
1 c. regular or light mayonnaise
1 clove (or more) garlic, minced
1 2 oz. Jar pimientos, drained and chopped (optional)

Heat oven to 350 degrees. Mix all ingredients and spoon into 9-inch pie plate or 3-cup shallow baking dish. Bake for 25 minutes until lightly browned. Serve with assorted or pita triangles.

— Evangaline Lechner, Royal Oak

Red Pepper Rounds

7-1/2 oz. Jar roasted red peppers
1 garlic clove, put through garlic press
2 tbsp. extra virgin olive oil
2 tbsp. parsley, roughly chopped
2 tbsp. capers, optional
salt and pepper to taste
8 1-inch slices of baguette-style French bread, toasted or grilled

Dry peppers with paper towels and chop coarsely.  Mix all ingredients except bread and heap atop bread.

— Evangeline Lechner, Royal Oak

Veggie Pizza

2 pkgs. crescent rolls
2 8-oz. pkgs. cream cheese, softened
1-1/2 pkgs. dry ranch dressing mix
1 c. mayo
assorted diced vegetables, such as broccoli, carrots, cucumber, peppers, etc.

Roll out crescent rolls onto a raised-edge cookie sheet. Make sure all seams are pinched together to make a single-layer bottom crust.  Bake according to crescent roll directions and let cool completely.

Mix cream cheese, mayo and ranch dressing mix in bowl and spread evenly over cooled crust. Top with all your veggies. Cut into 2-inch squares and serve.

It’s easy and you will love it! Happy Holidays!

— Colleen M. Raschke, Clinton Township

Cranberry-Sausage Hors D’oeuvres

1 c. water
1c. sugar
2 c. fresh cranberries
1/4 c. ketchup
1 tbsp. lemon juice
1-1/2 lbs. fully cooked smoked sausage or kielbasa, cut into bite-size pieces

Boil sugar and water for five minutes. Add cranberries and stir frequently until all pop open. Remove from heat and add ketchup and lemon juice, and blend together. Add sausage.

— Eleanor Wyld, Eastpointe

My Irresistible Most Requested Pizza (& Easiest!)

1 Boboli crust
16 oz. of artichoke/spinach dip (available at Trader Joe’s, Costco, etc.)
1 c. shredded Parmesan cheese

Heat oven to 375 degrees. Spread artichoke dip on Boboli crust and sprinkle with Parmesan. Bake until bubbly, 20-25 minutes. Everyone goes crazy over this one, guaranteed!

— Carol Reno, Grosse Pointe Farms

Cheese Ball

3 8-oz. pkgs. cream cheese, softened
1 envelope Good Seasons
Italian dressing
1 tsp. vinegar
chopped walnuts

Mix cream cheese, Good Seasons, Italian dressing and vinegar together. Form into a ball and roll into walnuts. Serve with crackers. Delicious. Best cheese ball I’ve tasted.

— Donna Prisciandaro, Clawson

Liver Sausage Pate´

8 oz. cream cheese, softened
8 oz. liver sausage
1 tsp. chopped onion
1 tsp. lemon juice
1 tsp. Worcestershire sauce
Dash of salt and pepper

Mix all ingredients until well blended. Form a ball. Serve with party rye or crackers. Enjoy!

— Mary Passatta, Warren

Crab Dip

2 small cans of crabmeat
1 bottle of cocktail sauce
8 oz. Philadelphia cream cheese, softened
Assorted crackers

Spread softened cream cheese onto a medium-sized platter with a knife. Drain crabmeat and flake with a fork, and spread on top of cheese. Spread cocktail sauce on top. Enjoy with your favorite crackers. Great for the holidays.

— Donna Prisciandaro, Clawson

Spread for crackers or pretzel dippers

8 oz softened cream cheese
2T frozen orange juice concentrate (melted)
1t sugar
1T orange zest
1/8 t cinnamon

Blend on med speed with hand mixer until well-blended.  Add 1/2 c chopped pecans, 1/2 c chopped dried cranberries.  Mix well.  Pour into small bowl.  Chill for 24 hours for flavors to blend.  Serve with crackers or honey wheat dipping crackers.

— Lynda Morris, Rochester Hills

Wonderful baked Brie

1 pkg. 4 -1/2 oz. Baby Brie (cut off rind)
1 T. butter
1-1/2 T. brown sugar
2 T. slivered toasted almonds

Heat oven to 325 degrees. Place the brie in small soufflé dish that’s approximately the same size as the brie.  Combine butter and brown sugar. Sprinkle on top of cheese, with the almonds.  Bake for 15 to 20 minutes

Serve warm with crackers and enjoy every bit!!!!

— Carol Reno, Grosse Pointe Farms

CHEDDAR-ONION DIP

1 large Vidalia onion, grated, about 1 cup
8 oz. sharp cheddar cheese, grated
8 oz. light cream cheese
1 tsp garlic powder
1/2 tsp ground cayenne pepper
Chopped scallion for garnish, optional

In medium-size skillet, combine onion, cheeses, garlic powder and pepper.  Cook for about 5 –10 minutes over medium heat – stirring until cheese is melted.  Pour into serving bowl and garnish with scallions, if desired.  Serve with assorted crackers.
Makes 3 cups.

— Cindy Shortt, Clinton Township

Peg's Crab Dip

Combine the following ingredients and spread them into a serving bowl:

8oz softened cream cheese
1 TBSP Worcestershire sauce
1 TBSP minced onion
1 clove of garlic (minced)
2 TBSP mayonnaise
1 TBSP lemon juice
1 TBSP horseradish

Cover the first layer with a 12oz bottle of cocktail sauce (I like Crosse & Blackwell)

Drain, rinse and flake 6oz of crab meat. Spread crab over the cocktail sauce, chill and serve with your favorite crackers. ENJOY!

— Peggy Sturtz, Sterling Heights

Krab Stuffed Shrimp
 
1/2 pound of fresh raw shrimp (med to large)
2 krab sticks, chopped
2 tbsp. mayo (I prefer Hellmann’s)
1 tbsp. onion, minced
1 tbsp. celery, minced
1/8 tsp. celery seed
1/8 tsp. black pepper
1/8 tsp garlic powder
1/2 tsp. lemon juice
1 tbsp. butter, melted
 
Clean the shrimp and cut open without going all the way through the shrimp so that it lies flat.

Mix together krab sticks and the next 7 ingredients. Place 1 heaping tsp. of krab mixture on each shrimp. Place on a baking sheet and sprinkle the butter over the top. Bake 350 Degrees for 10-15 minutes.

— Jennifer Alexander

1 8oz block of cream cheese
1 14oz can of artichokes, drained and chopped
1/2 cup mayonnaise
1/2 cup Parmesan cheese
1 tsp dried basil
1 clove garlic

Heat oven to 350 degrees. Mix all ingredients in bowl with mixer until well blended.

Bake in a 9' pie plate 25 minutes. Serve with chips and assorted veggies Enjoy!

— Cindy Yanachik

Bacon Wraps

1 pkg Cocktail Franks
1 12oz pkg Bacon
1⁄2 C packed Brown Sugar
Toothpicks

Preheat oven to 350°.  Cut entire package of bacon in half.  Wrap each frank with a half strip of bacon and secure with a toothpick.  Place each wrapped frank with toothpicks upright in a 9x9 casserole dish.  Sprinkle brown sugar over the top of wrapped franks.  Bake for 15 minutes.  Remove pan from oven and ladle bacon grease over the tops of the franks.  Bake an additional 15-20 minutes or until bacon is crisp. Makes about 30 appetizers.

— Marie Swan, Fraser