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Smokey Mesquite BBQ Meatball Sliders Recipe

Smokey Mesquite BBQ Meatball Sliders Recipe

Ingredients

  • 1 pound ground beef
  • 1 Kraft Fresh Take Smokey Mesquite BBQ variety package
  • 1 egg
  • 1/3 pound bacon, chopped
  • 1 medium onion, chopped
  • 1/4 cup Kraft Hickory BBQ sauce
  • 3 slices Kraft Big Slice cheddar cheese
  • 12 Hawaiian Rolls

Directions

1 Preheat oven to 375 degrees F and line a lipped baking sheet with parchment paper.
2 In the Kraft Fresh Take bag, use your hands to mix and combine the bag contents, ground beef and egg until evenly distributed.
3 Roll the mixture into 1-1/2 to 2 inch meatballs and space evenly on the baking sheet. Bake for 30 minutes.
4 While the meatballs are baking, fry the bacon until crispy over medium-high heat. Remove bacon from skillet, leaving the grease in the skillet.
5 Add the onions to the skillet and reduce heat to medium, stirring often until tender.
6 Cut rolls in half and add one meatball to the bottom portion of each roll. Brush the tops with BBQ sauce.
7 On top of the meatballs add the cheese slices, bacon bits and grilled onions.
8 Place under the broiler next to the roll tops for 2-3 minutes until cheese is melted.
9 Top the meatballs with the rolls and serve.

 

Crescent Pepperoni Roll-ups

Crescent Pepperoni Roll-ups

Ingredients

  • 1 (8 ounce) package refrigerated crescent roll dough
  • 4 cheese sticks, halved
  • 1 (3.5 ounce) package sliced pepperoni
  • 2 tablespoons butter, melted
  • 1/2 teaspoon Italian seasonings
  • 1/4 teaspoon garlic powder
  • 1 Tablespoon grated Parmesan cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.
  3. While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.
  4. When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.
 

sweet potato corn cakes with garlic dipping sauce

Sweet Potato Corn Cakes with Garlic Dipping Sauce

Ingredients

  • 3 lbs. sweet potatoes
  • 1 cup frozen corn kernels
  • 2 green onions
  • ¼ bunch cilantro (divided)
  • ¼ tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp salt
  • 1 large egg
  • ⅓ cup yellow cornmeal
  • 1 cup plain breadcrumbs
  • ½ cup vegetable oil (for frying)
  • 1 cup plain yogurt
  • 1 clove garlic

Directions:

  1. Begin by cooking the sweet potatoes. The fastest way to do this is in the microwave. Prick the skin of each potato with a fork. Wrap one potato in a paper towel, place it on a plate, and microwave on high for 5 minutes. Carefully remove it from the microwave, squeeze it to make sure it’s soft in the center, and the allow it cool as you cook the next one. When the potatoes are cool enough to handle, cut them open and scoop the flesh into a large bowl.
  2. Slice the green onions and roughly chop a handful of cilantro (about ⅛th of a bunch). Add the green onions, cilantro, frozen corn kernels, salt, cumin, and cayenne pepper to the bowl with the cooked sweet potatoes. Stir until well combined. You can taste it at this point and adjust the seasoning as desired.
  3. Add the breadcrumbs, cornmeal, and egg to the bowl. These ingredients will bind the mixture together and keep it from falling apart while cooking. Stir until evenly combined. Cover the bowl and refrigerate for 30 minutes to allow the breadcrumbs to absorb moisture.
  4. While the sweet potato mixture is refrigerating, mix up the garlic sauce. In a small bowl combine the yogurt, one clove of well minced garlic, and a handful of cilantro leaves (roughly chopped). Stir until combined and then refrigerate until ready to serve.
  5. After the sweet potato mixture has refrigerated, it’s time to cook. Add enough vegetable oil to fully cover the bottom of a medium skillet. Heat the oil over medium-high heat until the surface appears wavy (if it begins to smoke, remove it from the burner immediately and turn down the heat). Shape the sweet potato mixture into small patties (about 2-3 Tbsp each) and cook about 4 at a time in the hot oil. Cook until golden brown on each side; about 2 minutes per side. After cooking, place on a paper towel covered plate to drain. Add more oil to the skillet as needed.
 

Campfire Cinnamon Rolls

Campfire Cinnamon Rolls

Ingredients:
  • Oranges
  • Pillsbury Grands! Orange Flavor Rolls
  • A Camp fire
Directions:
  1. Cut the oranges in half.
  2. scoop out the insides.
  3. Grab the Pillsbury Grands! Orange Flavor Rolls and put one in each orange half.
  4. Put the oranges onto a baking sheet or something you can throw on top a fire
  5. cover the oranges with tinfoil
  6. throw the cooking tray on the fire
  7. Once the rolls have risen pull them off of the fire. Watch that they don’t burn if you have a hot fire.
  8. Add the icing to the rolls
 

BBQ-Chicken-Pizza-Pinwheels-Recipe

BBQ Chicken Pizza Pinwheels Recipe

Ingredients:

  • Cheddar Cheese
  • Red Onion (I love using freeze-dried onions! No mess and my hands do not have that awesome odor from chopping onions)
  • Fresh Cilantro (I used freeze-dried)
  • Pre-made Pizza Crust
  • Cooked Chicken (I used pre-cooked chicken by Hormel)
  • Sweet Baby Ray’s Barbecue Sauce

Directions:

  1. To start, you need to unravel your pizza dough onto a floured surface and measure it. You want it to be about 12×15 inches. The Kroger brand Pizza Dough was already that size, so I did not have to use a rolling pin to make it any bigger.
  2. Next, you will measure out the amount of barbecue sauce and spread it over the dough just like you would pizza sauce. I used a pastry brush, but you can use a spoon or spatula.
  3. When I was spreading out the barbecue sauce, I thought it was a little sparse. So, if you want more of a barbecue sauce flavor, I would suggest adding another 1/4 cup of sauce to the surface of the dough.
  4. Then add the rest of the ingredients: the chicken (you can chop it into smaller pieces so that it goes further), cilantro, onions, and cheese. In my family, we love cheese! So, I, personally, would suggest adding more cheese to this recipe (maybe 1/4 or 1/2 cup more).
  5. Make sure to distribute each ingredient evenly so that you do not have patches of strong and weak flavor.
  6. Another suggestion I have is to coat the chicken with barbecue sauce before adding it to the dough.
  7. You want to then begin rolling the dough onto itself to create the pinwheel. Start from one of the 12 inch sides and roll towards the other 12 inch side. Make sure the dough is rolled tightly.
  8. As you can see in the picture, the right side of the roll had excess dough that bundle up at the end. I just cut that off because there are no yummy ingredients inside-just dough.
  9. Transfer your pizza roll to a cutting board. The seam should be on the bottom of the roll to prevent it from coming apart while slicing it into pieces. With a bread knife start cutting your roll into sections of about 1 inch thick.
  10. You will find that this task is a bit challenging. Rub a little flour on your hands to prevent the dough from sticking to you.
  11. You will get about 16 pinwheels from this recipe.
  12. Place the pinwheels on a cookie sheet. You will want to line it with parchment paper first. Place in the oven at 400 degrees for about 15 minutes.
  13. Look how beautifully they turned out!
  14. Serve with barbecue sauce!
 

Deep-Dish-Pizza-Cups-Recipe

Deep Dish Pizza Cups Recipe

Ingredients

  • 1 tube Pillsbury Simply French Bread
  • 1 1/4 cup Muir Glen Crushed Tomatoes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon chili powder
  • 1 tablespoon Italian Seasoning
  • 1 cup precooked sausage crumbles
  • 2 tablespoons bacon bits
  • 1 1/2 cups Italian cheese, grated
  • 8 slices pepperoni

Instructions

  1. Open the Pillsbury Simply French Bread and gently unroll it until flat. Cut into 8 even squares.
  2. Press the squares of bread dough into each of 8 muffin tins, which have been lightly sprayed with nonstick cooking spray.
  3. In a small bowl, stir together the Muir Glen crushed tomatoes, garlic powder, onion salt, chili powder, and Italian Seasoning. Spoon evenly into each of the dough cups.
  4. Sprinkle the sausage crumbles and bacon bits over the sauce in each cup. Top with cheese. Add a single pepperoni slice on top.
  5. Bake in an oven preheated to 400 degrees for 15-18 minutes, or until the edges of the bread cups are golden brown and the cheese is bubbly.
 

Loaded-Baked-Potato-Balls-Recipe

Loaded Baked Potato Balls

Ingredients:
  • Left over mashed potatoes if you have them.  They need to be thick and stiff, not watery.
  • I had none, so I used 4 russet potatoes….and wow!  That is a LOT!
  • I also used 3 Tbsp butter, a splash of milk (maybe 1/2 cup), salt and pepper
  • Cheddar/mozzarella blend string cheese
  • 1 small bag of real bacon bits
    • feel free to used real bacon or even crumbled turkey bacon, but I wanted to make this as easy as possible.
  • Chopped chives
  • Panko bread crumbs – they are much lighter and crunchier than regular bread crumbs
  • Canola oil for frying
  • Whatever dipping sauce you want (sour cream, salsa, salsa verde, maybe even ranch dressing)

Directions:

You can skip half of this whole recipe if you have left over mashed potatoes!   To make the mashed potatoes, I peeled and cut the potatoes into medium chunks and boiled in salted water until fork tender.  Drain the potatoes and return them to the pot.
While potatoes are cooking, get the cheese ready.  I used a cheddar/mozzarella blend string cheese because I knew it would have a good “melting” factor.  I chose the bagged “real bacon bits” because after work today, I just wanted fast and easy. Besides, this is much less mess and time than making your own sometimes.
Drain the fork-tender potatoes, then return them to the pot.  Add butter, milk, salt, pepper, chives, and bacon to the potatoes and whip them up by hand or with a hand mixer until smooth. Add butter and milk.  Add salt and pepper.  Blend.  Add the bacon bits.  Add some chopped chives.  I added an egg to bind everything together.
Allow the potatoes to cool.  Hot potatoes will stick to your hands and make a big mess.  The cool ones like to stick together better.  Roll the potatoes into balls.   Place a piece of cheese inside a depression in the potato balls and reform the ball around the cheese. Roll the potato balls in Panko bread crumbs.  Fry for about a minute or until golden in oil (about 375 degrees F). Sprinkle with salt immediately when you get them out of the oil.  Serve hot (while the cheese is all melty).
 

Mini-Chicken-Parmesan-Meatloaf-Cupcakes-Recipe

Mini Chicken Parmesan Meatloaf Cupcakes Recipe

Ingredients

  • 1 cup panko
  • 1/2 cup Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • 1 egg
  • 1 pound ground chicken breast (or dark meat)
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced white onion
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 6 fresh basil leaves, torn
  • 1 pinch salt and pepper
  • 16 small mozzarella cubes, cut from a block
  • 2 cups Muir Glen marinara sauce

Instructions

  1. Preheat oven to 400 F.
  2. In a small bowl, combine the panko, half of the Parmesan cheese, and the olive oil. Using your fingers, combine the mixture until it’s evenly coated. Set aside.
  3. In a large bowl, lightly beat the egg. Then add the chicken, red bell pepper, onion, garlic, oregano, the remaining Parmesan, basil, and a pinch of salt and pepper. Mix well with your hands.
  4. Lightly coat a mini muffin tin with cooking spray. Place a couple of tablespoons of the chicken mixture in each well. Nestle a cube of mozzarella in the center of the mixture. Pat the chicken over the cheese to completely cover it.
  5. Sprinkle the panko/Parmesan mixture on top of each chicken mound, lightly pressing it into the meat.
  6. Bake for 25 to 30 minutes, or until the panko is golden brown and the chicken is cooked through. If needed, you may broil the panko to further brown it.
  7. Let rest 5 minutes. Then using a knife, lightly loosen each cupcake from the muffin tin.
  8. In the meantime, warm the marinara sauce in a small saucepan.
  9. Serve meatloaf cupcakes with warmed marinara.
 

Puff-Pastry-Spinach-Cups-Recipe

Puff Pastry Spinach Cups Recipe

Ingredients

  • 1 Storebought Puff Pastry
  • 250 g Frozen Spinach
  • 1 tbsp. Sour Cream
  • 3 tbsp. Cream Cheese
  • 3 garlic cloves
  • 1 Cup Cheese, grated
  • salt and Black Pepper to taste
  • 2 tbsp. oil

Instructions

  1. First chop the garlic. Heat a non-stick skillet to medium low heat, sprinkle with some cooking oil. Add garlic and cook for few seconds, then add spinach and cook until all water vapourised. You can also add a little bit of grated fresh ginger, it will give an amazing aroma to the spinach. Leave cooked spinach on the side to cool down.
  2. Combine cooled spinach with sourcream, cream cheese and grated cheese, add some salt and black pepper to taste.
  3. Divide puff pastry into 8 pieces.Press each of the dough pieces into a muffin tin.Using a spoon, fill each cup with the spinach mixture.
  4. Heat the oven to 200°C, and bake the cups for about 20 minutes, until golden brown.
 

lobster-cream-cheese-wontons-Recipe

Lobster & Cream Cheese Wontons Recipe

Ingredients

  • 8 oz. cream cheese or neufchatel
  • 8 oz. imitation lobster or crab
  • 1 large egg
  • ½ bunch green onions
  • 1 pkg (42) wonton wrappers
  • ½ tsp sriracha hot sauce
  • as needed non-stick spray

Instructions

  1. In a bowl, combine the cream cheese, green onion, egg and Sriracha until well combined. Add the lobster and break the chunks up slightly as you stir it in.
  2. Get a small bowl of water to help seal the edges of the wonton wrappers. Working in groups of about 6 wontons at a time, place about one teaspoon of the cheese filling in the center of each wonton square. Using your fingers, wet the wrapper all along the four sides. Fold them diagonally corner to corner and pinch the wrapper together to seal. Try to squeeze the air out as you make the first fold. Bring the two opposite points of the triangle together around front and squeeze together to seal. See the photos below to see how this is done.
  3. Bring a large pot of water to a rolling boil. Working in groups of about 8-10 wontons, drop them into the boiling water and remove them once they begin to float (about 3 minutes). Place the boiled wontons on a cooling rack placed over a baking sheet so the excess water can drain off. The wontons skins should now look nice and transparent.
  4. Once all of the wontons have been boiled, heat a large non-stick skillet coated with non-stick spray oil over medium-high heat. When it is nice and hot, place about 8 wontons in at a time. “Fry” the wontons on each side until they are golden brown, blistered and crispy in some spots. You may need to spray more non-stick spray as you go, it will help crisp up the wontons.