Type what you have

Ingredients

• ✓ celery
• mandarin orange

Instructions

1. 1 Cut celery into 10 small pieces to resemble stems.
2. 2 Stick 1 celery piece into middle of each peeled mandarin orange.

By muschel

Ingredients

• ✓ celery
• peanut butter
• raisin

Instructions

1. 1 Gather the ingredients.
2. 2 Cut celery stalks in half; spread with peanut butter.
3. 3 Arrange raisins on top.

By Michele O'Sullivan

Ingredients

• ✓ celery
• imitation crabmeat
• cream cheese
• onion
• worcestershire sauce

Instructions

1. 1 Mix together imitation crab, cream cheese, onion, celery, and Worcestershire sauce. Form into a ball, place on a plate, and cover loosely with plastic wrap. Refrigerate until firm.

By Pam

Ingredients

• ✓ celery
• pineapple
• cream cheese
• green bell pepper
• onion
• pecan

Instructions

1. 1 Mix drained pineapple, cream cheese, celery, bell pepper, and onion together in a medium bowl until well combined. Divide mixture in half and form into two balls.
2. 2 Place chopped pecans in a shallow dish. Roll each cheese ball in pecans to coat. Cover and chill for at least 2 hours or until firm.

By Tish Gidney

Ingredients

• ✓ celery
• pork sausage
• onion
• parsley
• black pepper
• puff pastry

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 In a medium bowl, mix together ground pork sausage, onion, celery, parsley and pepper.
3. 3 Roll one pastry sheet into an 8x12 inch rectangle. Spread with 1/2 the sausage mixture. Beginning with one of the shorter sides, roll pastry. Moisten with water. Seal the edges with a moist fork. Slice the roll into approximately 1 inch pieces. Repeat with second pastry sheet and remaining sausage mixture.
4. 4 Flatten the roll pieces onto a large baking sheet. Bake approximately 20 minutes, flipping after 10 minutes, until sausage is evenly browned and pastry is golden brown. Drain on paper towels and serve warm.

By Sue

Ingredients

• ✓ celery
• cream cheese
• green olive
• pimento
• garlic
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Thoroughly dry each piece of celery with paper towels. Mix the cream cheese, olives, garlic, salt, and black pepper in a bowl.
3. 3 Using a knife, spread a generous amount of cream cheese filling down the center indentation of each celery piece.
4. 4 Serve immediately or refrigerate.

By Sherilyn

Ingredients

• ✓ celery
• cream cheese
• sour cream
• walnut
• green olive
• pimento

Instructions

1. 1 Gather all ingredients.
2. 2 In a medium bowl, mix together the cream cheese and sour cream. Stir in the walnuts and chopped olives.
3. 3 Spread filling onto the celery pieces.
4. 4 Serve and enjoy!

By Linda

Ingredients

• ✓ celery
• ham
• egg
• sweet pickle relish
• onion
• mayonnaise
• yellow mustard

Instructions

1. 1 Gather all ingredients.
2. 2 Mix ham, eggs, celery, pickle relish, and onion together in a medium bowl until combined.
3. 3 Mix mayonnaise and mustard together in a small bowl.
4. 4 Add to ham mixture and stir to coat.
5. 5 Refrigerate until ready to serve.

By smile_u_nut

Ingredients

• ✓ celery
• cooking spray
• vegetable oil
• chicken wing
• wing sauce
• carrot
• blue cheese salad dressing

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
2. 2 Heat vegetable oil in a large pot or deep fryer to 375 degrees F (190 degrees C).
3. 3 Rinse wings in a colander and pat very dry with paper towels. Deep-fry wings in batches of 5 or 6 until partially cooked, about 10 minutes; drain on paper towels and let wings cool slightly. Return wings to the hot oil and fry a second time until golden brown, 6 to 8 minutes per batch. Drain on paper towels.
4. 4 Transfer wings to a large mixing bowl and toss with hot wing sauce to coat. Use tongs to transfer wings to prepared baking sheet in a single layer. Brush wings with any leftover wing sauce.
5. 5 Bake in the preheated oven until surface of wings is nearly dry, about 15 minutes. Serve on platters with carrot sticks, celery sticks, and blue cheese dressing.

By Keri

Ingredients

• ✓ celery
• chunk chicken
• hot pepper sauce
• cream cheese
• ranch dressing
• cheddar cheese
• chicken-flavored cracker

Instructions

1. 1 Gather all ingredients.
2. 2 Heat chicken and hot pepper sauce in a skillet over medium heat until heated through, 3 to 5 minutes. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.
3. 3 Mix in 1/2 of the Cheddar cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.
4. 4 Cover and cook on Low until dip is hot and bubbly, about 35 minutes.
5. 5 Serve warm with celery sticks and crackers for dipping.

By NUNPUNCH

Ingredients

• ✓ celery
• chicken
• hot pepper sauce
• cream cheese
• ranch dressing
• cheddar cheese
• multigrain cracker

Instructions

1. 1 Gather all ingredients.
2. 2 Heat chicken and hot sauce in a skillet over medium heat until heated through, about 5 minutes. Stir in cream cheese and ranch dressing; cook and stir until well blended and warm, 5 to 7 minutes.
3. 3 Mix in 1/2 of the Cheddar.
4. 4 Transfer mixture to a slow cooker. Sprinkle remaining Cheddar over top. Cover and cook on Low until hot and bubbly, about 30 minutes.
5. 5 Serve with celery sticks and crackers.

By MakeItHealthy

Ingredients

• ✓ celery
• pork sausage
• cheddar cheese
• baking mix
• onion
• garlic
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine sausage, cheese, baking mix, onion, celery, garlic, and black pepper in a large mixing bowl; stir well until combined. Form into balls about 1-inch in diameter; place on an ungreased baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Cool on the pan for 5 minutes before serving with cocktail forks or toothpicks.

By JimmyDean

Ingredients

• ✓ celery
• chicken breast
• olive oil
• cream cheese
• blue cheese dressing
• ranch dressing
• hot pepper sauce
• cheddar cheese

Instructions

1. 1 Place chicken breasts in a large saucepan; cover with water. Bring to a boil and cook until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C). Drain and allow chicken to cool enough to handle. Pull meat from bones and skin. Shred meat and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat olive oil in a large skillet over medium heat. Cook and stir celery in hot oil until soft. Mix in cream cheese, blue cheese dressing, and ranch dressing. Cook and stir until smooth and creamy. Stir in shredded chicken and hot sauce. Transfer to an 8x8-inch baking dish and sprinkle with shredded cheese.
4. 4 Bake in the preheated oven until golden and bubbly, about 30 minutes.

By MLALAK

Ingredients

• ✓ celery
• tomato soup
• gelatin
• water
• cream cheese
• mayonnaise
• shrimp
• green onion

Instructions

1. 1 Heat soup in a small saucepan or in a microwave oven.
2. 2 In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
3. 3 In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.
4. 4 Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.

By B. Gisclair

Ingredients

• ✓ celery
• turkey meat
• green onion
• red bell pepper
• mayonnaise
• mustard
• cider vinegar
• sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place cooked turkey, celery, green onions, and red bell pepper in a blender or food processor. Pulse until finely chopped.
3. 3 Transfer turkey mixture to a medium bowl. Mix in mayonnaise, prepared Dijon-style mustard, cider vinegar, white sugar, and salt until well combined. Cover and refrigerate, 8 hours to overnight, before serving.

By Gloria Burris

Ingredients

• ✓ celery
• cream cheese
• ranch dressing mix
• green onion
• flour tortilla
• cheddar cheese
• red bell pepper
• black olive

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together cream cheese, ranch dressing mix, and green onions in a medium bowl until combined.
3. 3 Spread onto each tortilla. Sprinkle evenly with cheese, red pepper, celery, and olives.
4. 4 Roll up tortillas, then wrap each one tightly in aluminum foil.
5. 5 Chill in the refrigerator, 2 hours to overnight.
6. 6 To serve, unwrap each rolled tortilla; trim ends and slice into 1-inch pieces.
7. 7 Enjoy!

By MADDIES MOM

Ingredients

• ✓ celery
• chicken broth
• butternut squash
• apple
• leek
• garlic
• allspice
• thyme
• parsnip
• coconut oil
• half and half

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat chicken broth in a large stockpot over medium-high heat. Add butternut squash, celery, apples, leek, garlic, allspice, and thyme; bring to a simmer and cook until vegetables are completely tender, about 30 minutes.
3. 3 Meanwhile, toss parsnips with coconut oil in a large bowl to coat; transfer to a large baking sheet.
4. 4 Cook parsnips in the preheated oven until tender and browned, about 30 minutes; add to stockpot.
5. 5 Fill blender halfway with soup mixture. Cover and hold down lid with a potholder; pulse a few times before leaving on to blend. Pour puréed soup into a pot. Repeat with remaining soup mixture.
6. 6 Stir half-and-half into puréed soup; cook until hot, about 5 minutes.

By Sarah Agrella

Ingredients

• ✓ celery
• wonton wrapper
• ground beef
• water chestnut
• onion
• salt
• pepper
• worcestershire sauce
• vegetable oil

Instructions

1. 1 In a large frying pan, brown the beef in 2 tablespoons vegetable oil over medium heat. Mix in water chestnuts, onion, celery, and Worcestershire sauce until combined; there is no need to cook the vegetables. Season to taste with salt and pepper.
2. 2 Place one tablespoon of the beef mixture into the center of each wonton wrapper. Fold the sides of the wrapper over the filling, and then roll the wrapper up around the filling egg roll style.
3. 3 In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C). Deep fry rolls until their wrappers are golden brown; fry in batches to maintain an even temperature. Once cooked, place the rolls on paper towels to drain. Serve warm.

By Vikki Favreau

Ingredients

• ✓ celery
• andouille sausage
• onion
• red bell pepper
• green bell pepper
• tortilla chip
• shrimp
• olive oil
• seafood seasoning
• colby jack cheese

Instructions

1. 1 Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.
2. 2 Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
3. 3 Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.

By Soup Loving Nicole

Ingredients

• ✓ celery
• imitation crabmeat
• onion
• parsley
• mustard
• mayonnaise
• pepper
• garlic powder
• seasoned salt
• black olive

Instructions

1. 1 In a large bowl, stir together the crabmeat, celery, onion, parsley, mustard, mayonnaise, pepper, and garlic powder. Season to taste with seasoned salt, fold in black olives if using. Cover, and refrigerate for at least 45 minutes. Taste before serving and adjust seasonings to taste.

By Arizona Desert Flower

Ingredients

• ✓ celery
• egg
• mayonnaise
• sugar
• white vinegar
• mustard
• onion
• salt
• paprika

Instructions

1. 1 Gather all ingredients. Peel hard-boiled eggs.
2. 2 Slice eggs in half lengthwise and remove yolks; set whites aside.
3. 3 Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, onion, and celery; mix well and season with salt to taste.
4. 4 Stuff or pipe egg yolk mixture into egg whites.
5. 5 Sprinkle with paprika. Refrigerate eggs until serving.

By Suzanne EE

Ingredients

• ✓ celery
• shrimp
• lime juice
• tomato
• avocado
• yellow onion
• jalapeno pepper
• cilantro
• salt
• pepper

Instructions

1. 1 Place shrimp in a large glass or other non-reactive bowl; cover with lime juice to marinate (cook) until turn pink and opaque, about 10 minutes.
2. 2 Meanwhile, combine tomatoes, avocados, celery, onion, and jalapeño in a separate large glass or other non-reactive bowl.
3. 3 Remove shrimp from lime juice; reserve juice. Dice shrimp; add to bowl with vegetables. Add reserved lime juice and cilantro; season with salt and black pepper. Toss gently to combine.

By carrielee

Ingredients

• ✓ celery
• salmon
• egg
• green onion
• dill weed
• garlic powder
• wheat germ
• olive oil
• salt
• pepper

Instructions

1. 1 Mix salmon, egg, celery, green onion, dill, and garlic powder together in a medium bowl. Season to taste with salt and pepper. Form mixture into golf ball sized balls, and roll in wheat germ to coat.
2. 2 Heat oil in a large skillet over medium heat. Flatten the balls slightly, and fry, turning as needed, until golden brown, about 10 minutes.

By JENLYNN57

Ingredients

• ✓ celery
• pea
• carrot
• onion
• olive oil
• salt
• onion salt
• garlic powder
• wasabi powder
• tahini
• rice vinegar
• mustard

Instructions

1. 1 Soak the dried peas overnight, then rinse and drain. Place peas in a large pot with enough water to cover by a couple of inches. Add the Mirepoix, and bring to a boil. Cook until tender, about 1 hour.
2. 2 Preheat the oven to 200 degrees F (95 degrees C). Coat a large cookie sheet with olive oil. It helps to use a cookie sheet with sides to keep them from rolling off.
3. 3 Drain the peas, and transfer to the cookie sheet. Roll them around in the oil by tilting the pan, or stir with your hand. Bake for 4 to 8 hours in the preheated oven, stirring every 30 minutes or so, until peas are dry. Remove from oven, and season with salt, onion salt, and garlic powder.
4. 4 While the peas are roasting, mix together the wasabi powder, tahini, rice vinegar, and Dijon mustard in a large bowl. When the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture. Pour them back onto the cookie sheet in a single layer, and return to the oven.
5. 5 Bake for another 10 minutes in the preheated oven, or until the aroma becomes very strong, and the coating is dry.

By JANAT

Ingredients

• ✓ celery
• cream cheese
• salami
• green olive
• red pepper
• carrot
• cauliflower
• hot pepper
• provolone cheese
• garlic
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cream cheese, salami, olives, roasted red peppers, giardiniera, provolone cheese, and garlic together in a bowl; transfer to a 9-inch pie plate.
3. 3 Bake in the preheated oven until bubbling and hot, about 30 minutes. Sprinkle parsley over dip.

By Saveur

Ingredients

• ✓ celery
• ground beef
• mustard seed
• kosher salt
• garlic powder
• paprika
• sugar
• black pepper
• pink curing salt
• cayenne pepper
• liquid smoke
• water
• black pepper

Instructions

1. 1 Smash celery into juicy bits using a mortar and pestle. Combine with ground beef in a large bowl. Add mustard seeds, kosher salt, garlic powder, paprika, sugar, 1 teaspoon black pepper, curing salt, and cayenne pepper. Mix by hand until thoroughly combined.
2. 2 Transfer sausage mixture onto a large piece of parchment paper. Use damp hands to shape into a 4-inch-thick log. Roll up in the parchment paper, compressing it as much as possible. Twist ends tightly to seal. Place on a paper towel-lined baking sheet and refrigerate for 24 hours.
3. 3 Preheat the oven to 275 degrees F (135 degrees C).
4. 4 Cut ends off the parchment paper and unwrap sausage. Mix liquid smoke with water and generously brush over sausage. Roll sausage back up in the paper, then again in aluminum foil, sealing it tightly and twisting the ends in opposite directions.
5. 5 Line a baking sheet with a wire rack and place sealed sausage on top. Poke 5 or 6 holes across bottom for excess moisture to drip out.
6. 6 Bake in the preheated oven until a probe or instant-read thermometer inserted into the center reads 150 degrees F (66 degrees C) and no higher, about 1 1/2 hours.
7. 7 Let sausage cool in the pan until room temperature, at least 30 minutes. Give ends a tighter twist, then refrigerate at least 8 hours, or overnight.
8. 8 Unwrap sausage and slice in half. Coat outsides with 1 teaspoon freshly ground black pepper, place on a plate lined with crinkled foil, and let dry in the refrigerator for 24 hours.

By John Mitzewich

Ingredients

• ✓ celery
• crescent roll
• cream cheese
• mayonnaise
• vegetable soup mix
• radish
• green bell pepper
• red bell pepper
• yellow bell pepper
• broccoli
• cauliflower
• carrot

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust.
3. 3 Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely, about 30 minutes.
4. 4 Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, bell peppers, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture.
5. 5 Cut pizza into squares, cover with plastic wrap, and refrigerate 8 hours to overnight to blend flavors.

By Becky Hill

Ingredients

• ✓ celery
• chicken gizzard
• onion
• bay leaf
• celery salt
• seasoned salt
• black pepper
• herb seasoning
• garlic powder
• cumin
• hot sauce
• oil
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken gizzards, celery, onion, bay leaves, and 1 teaspoon celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. Bring gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. Pour in more water during simmering, if needed, to keep gizzards covered.
3. 3 Once cooked, remove gizzards to a bowl, discard celery and onion, and reserve the broth.
4. 4 Season gizzards with 1/2 teaspoon celery salt, seasoned salt, pepper, Italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well.
5. 5 Pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (Save or freeze the remaining broth for another use, if desired.)
6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
7. 7 Place flour in a plastic bag, and transfer the gizzards with their seasoning into the bag as well. Shake the bag to thoroughly coat the gizzards with flour.
8. 8 Gently lower the gizzards into the hot oil in batches, and fry until golden brown, about 5 minutes per batch. Drain the gizzards on paper towels, and serve hot.

By pnutmommy

Ingredients

• ✓ celery
• butter
• onion
• butternut squash
• potato
• apple
• carrot
• chicken broth
• apple cider
• half-and-half
• cinnamon
• clove
• sour cream
• nutmeg

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion; cook and stir until translucent, 5 to 10 minutes. Add butternut squash, potatoes, celery, apple, and carrot. Add chicken broth and enough apple cider to cover vegetables; bring to a boil. Cover, reduce heat, and simmer, adding more apple cider to cover vegetables as needed, until vegetables are tender, 35 to 40 minutes.
2. 2 Blend squash mixture with an immersion blender until smooth; stir in half-and-half, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Divide soup among bowls; top each bowl with about 1 tablespoon sour cream and 1 pinch nutmeg.

By Mindy

Ingredients

• ✓ celery
• butter
• chicken thigh
• kosher salt
• black pepper
• hot sauce
• egg
• kosher salt
• all-purpose flour
• milk
• butter
• cooking spray
• blue cheese

Instructions

1. 1 Melt 3 tablespoons butter in a saucepan over medium-high heat. Add chicken thighs with the smoother sides facing down and cook until browned, 3 to 4 minutes. Flip and repeat on the other sides. Turn off the heat and remove chicken to a plate. Let sit until cool enough to handle, about 10 minutes.
2. 2 Cut chicken into ½-inch pieces and transfer back to the plate.
3. 3 Pour chicken and any accumulated juices back into the saucepan. Season with salt, pepper, and cayenne. Stir in hot sauce, turn heat to medium-high, and bring to a simmer. Reduce heat to medium and simmer, stirring occasionally, until slightly reduced, 10 to 15 minutes. Transfer to a bowl to cool.
4. 4 Meanwhile, combine eggs, salt, flour, and milk for Dutch babies in a bowl. Whisk for a few minutes until batter is smooth and thin. Let rest for 15 to 20 minutes.
5. 5 Grease a 12-cup muffin tin with 1 tablespoon butter, then spray the cups with nonstick spray.
6. 6 Transfer the rested batter into a liquid measure. Pour into the prepared muffin cups, filling each about halfway full. Spoon some Buffalo chicken into each cup then sprinkle blue cheese over top.
7. 7 Place in the center of a cold oven. Set a baking sheet on a lower rack to catch any drips. Turn the heat to 450 degrees F (230 degrees C) and set a timer for 30 minutes, at which point the Dutch babies should be puffed up and browned.
8. 8 Remove from the oven and let sit until the centers collapse, 3 to 5 minutes. Let cool in the pan for another 5 minutes, then use a fork to carefully remove them to a wire rack. Serve hot, warm, or at room temperature with a celery stick in each one.

By John Mitzewich