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    You are in: Home / Cookbooks / The Appies Book
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    202 recipes in

    The Appies Book

    Friends, appies, and good times all go together...
    « Previous 1 2 3 4 . . . 9 10 11 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    This is a great way to use yogurt as a dip for fruit(apples are my fav!) Soooo simple, but quite delicious!

    Recipe #282427

    From chef Jon Ashton of Celebration, Florida - a friend I met in cooking class. This "htipiti" dip is one of a medley of Mediterranean dips served at Disney World. It's fantastic with Recipe#219104 - serve with pork cubes and toothpicks.

    Recipe #238316

    Ok...this one can't get any easier!! YUM!!

    Recipe #165720

    5 Reviews |  By Peter J

    Nice 'warm' dip to serve along with dry biscuits or personally I served on top of some puppodums.

    Recipe #199970

    The ingredients are very sinful but you can't go wrong with this. When layered this is very impressive.

    Recipe #213278

    This is an easy appetizer you can literally whip up in 5 minutes - it's best if you prepare at least 6 hours ahead of serving to allow for chilling and having the flavors 'blend' together. Makes all the difference in the world.

    Recipe #70188

    A friend made this at a get-together and it quickly disappeared and was on high demand, so she gave me this recipe. Great if you like garlic! (NOTE: This IS a garlic recipe and has a strong garlic taste!)

    Recipe #23439

    The version from my house growing up. It's a great new combo to try.

    Recipe #233072

    Without a doubt the best fudge you've ever tasted and its soooo easy! No beating!!

    Recipe #24609

    I love pesto and this is a nice dip for those special occasions.

    Recipe #80255

    This is different and really delicious. Great for Fall parties.

    Recipe #25730

    A tangy all purpose recipe that can serve as a dip for chips or veggies, a sauce for baked potatoes or a dressing for salads.

    Recipe #376789

    5 Reviews |  By Bev

    Try a new appetizer to serve to your guests! Made with cannellini beans, this recipe should suite the health conscious. Courtesy of Bon Appetit.

    Recipe #23128

    Scary and a perfect Halloween treat. I got it from a magazine and thought it was so good that I had to share it.

    Recipe #35807

    Perfect in raw sushi, on its own, in a sandwich, this versatile pate is well-liked by many!

    Recipe #315727

    Tastes similar to “Eatmore” candy bars. Peanuts and sesame seeds may be replaced with any combination of nuts and/or seeds totalling 1 cup.

    Recipe #192256

    From Jo Pratt's In The Mood For Food. Serve it as a starter or with a main. Not yet tried but we've got asparagus for dinner tonight, so...

    Recipe #240454

    Delicious pesto from Taste of Home. I have used it so many times in so many different ways.....If you can, allow to refrigerate for several hours before using to allow the flavors to blend. (This is not included in recipe time.)

    Recipe #273401

    Mom would make tapenade occasionally back in the days when she had to patiently diced everything by hand. Lucky me, I have a food processor!Although there are many tapenade recipes on the site, I decided to go ahead and post this since the 20 or so I read all had either capers, anchovies or lemon juice which this one doesn't. It's also yet another great way to use up the basil from your garden. My husband and I were served this fabulous spread at a wonderful little Italian restaurant in Hot Springs, Arkansas called "Bella Arte" where we ate twice in 4 days during a trip there November 2001. We asked the waiter for the recipe which is something we've never done before or since. He wrote down the ingredients (the little piece of paper is still taped to the inside of one of my kitchen cabinet doors), but didn't know the amounts which he said was up to the preparer. He also made it a point to say don't underestimate the importance of the roasted red peppers and using only fresh herbs. The amounts I've listed are all approximate-you can easily adjust to your liking(and I know you will!) taste and texture-wise. Mine never comes out quite the same twice, but we always love it and I serve it often when I have a group at the house. Note-unless you like food really salty don't add any to this recipe. There is plenty in the canned olives and the parmesan cheese. Process/pulse all the ingredients then add the olives(or at least 1 can) last if you want them to be chunkier and more rustic. Otherwise, the food processor will turn this into a fairly smooth paste pronto. Serve with salt-free bagel-type chips.

    Recipe #320704

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