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Archive for the ‘appetizer’ Category

Cheddar & Caramelized Onion Pigs in a Blanket

Ingredients
2 pounds (about 60) mini hot dogs
Cheddar cheese, cut into small pieces, optional
Caramelized Onions, optional
1 large egg
All-purpose flour, for work surface
1 box (17 1/2 ounces) frozen puff pastry, thawed
Poppy, sesame, or mustard seeds, optional
Mustard, for serving
Ketchup, for serving

Directions

STEP 1
Cut hot dogs lengthwise 3/4 of the way through. Insert a piece of cheese or 1/2 teaspoon caramelized onions into each hot dog, if using; set aside. If not using cheese or onions, poke hot dogs several times with the tip of a knife.

STEP 2
On a lightly floured work surface, working with one sheet of puff pastry at a time, roll into a 14-by-11-inch rectangle. Cut lengthwise into seven 1 1/2-inch wide strips. Cut each strip crosswise into 4 rectangles, each about 3 1/2 inches long.

STEP 3
In a small bowl, beat together egg and 1 tablespoon water; set aside. Line baking sheets with parchment paper or a nonstick baking mat; set aside. Place a hot dog on the narrow end of one piece of pastry. Roll to enclose, brushing with some of the beaten egg to adhere; transfer to prepared baking sheet. Repeat process with remaining hot dogs and pastry. Brush the tops of puff pastry with egg and sprinkle with seeds, if using. Transfer to refrigerator and let chill for 15 minutes.

STEP 4
Preheat oven to 450 degrees.

STEP 5
Transfer baking sheets to oven and bake until puffed and golden, about 20 minutes. Let cool briefly before serving with mustard and ketchup.

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Swiss Cheese Fondue

Swiss Cheese Fondue

Ingredients
1 garlic clove, halved
2 cups white wine, chicken broth or unsweetened apple juice, divided
1/4 teaspoon ground nutmeg
7 cups (28 ounces) shredded Swiss cheese
2 tablespoons cornstarch
Cubed French bread

Directions
Rub garlic clove over the bottom and sides of a fondue pot; discard garlic and set fondue pot aside. In a large saucepan over medium-low heat, bring 1-3/4 cups wine and nutmeg to a simmer. Gradually add cheese, stirring after each addition until cheese is melted (cheese will separate from wine).

Combine cornstarch and remaining wine until smooth; gradually stir into cheese mixture. Cook and stir until thickened and mixture is blended and smooth. Transfer to prepared fondue pot and keep warm. Serve with bread cubes. Yield: about 4 cups.

Recipe found here: Swiss Cheese Fondue

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Chili Cheese Dip

Chili Cheese Dip

Ingredients
1 pound process cheese (Velveeta), cubed
1 can (15 ounces) chili con carne without beans
1 can (4 ounces) chopped green chilies
Tortilla chips

Directions
Combine cheese, chili and chilies in a saucepan or fondue pot. Heat over medium-low, stirring frequently, until the cheese melts. Serve warm with tortilla chips.

Yield: 12 servings.

Recipe found here: Chili Cheese Dip

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Hawaiian Crab Canapes

Hawaiian Crab Canapes

Ingredients
1 carton (8 ounces) spreadable chive and onion cream cheese
1 package (3.2 ounces) teriyaki rice crackers
1 can (6 ounces) lump crabmeat, drained
1 jar (12 ounces) pineapple preserves
3/4 cup flaked coconut, toasted
1/2 cup chopped macadamia nuts, toasted
2 tablespoons minced chives

Directions
Spread cream cheese over crackers. Top with crab, preserves, coconut, nuts and chives. Yield: about 4 dozen.

Recipe found here: Hawaiian Crab Canapes

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Chicken Taco Cups

Chicken Taco Cups

Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 envelope reduced-sodium taco seasoning
1 small onion, chopped
1 jar (16 ounces) salsa, divided
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided
36 wonton wrappers
Sour cream, chopped green onions and chopped ripe olives, optional

Directions
Sprinkle chicken with taco seasoning. In a large skillet coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or until meat is no longer pink.

Transfer chicken to a food processor; cover and process until chopped. In a large bowl, combine the chicken, onion, half of the salsa and 1 cup cheese.

Press wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375° for 5 minutes or until lightly browned.

Spoon rounded tablespoonfuls of chicken mixture into cups; top with remaining salsa and cheese. Bake 15 minutes longer or until heated through. Serve warm. Garnish with sour cream, green onions and olives if desired. Yield: 3 dozen.

Recipe found here: Chicken Taco Cups

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Bacon Cheeseburger Buns

Bacon Cheeseburger Buns

Ingredients
2 packages (1/4 ounce each) active dry yeast
2/3 cup warm water (110° to 115°)
2/3 cup warm milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
2 eggs
2 teaspoons salt
4-1/2 to 5 cups all-purpose flour

FILLING:
1 pound sliced bacon, diced
2 pounds ground beef
1 small onion, chopped
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
3 to 4 tablespoons butter, melted
Ketchup or barbecue sauce, optional

Directions
In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat.

Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12-in. x 8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal.

Place 2 in. apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned. Brush with butter. Serve warm with ketchup if desired. Yield: 2 dozen.

Recipe found here: Bacon Cheeseburger Buns

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Buffalo Chicken Dip

Buffalo Chicken Dip

Ingredients
1 package (8 ounces) cream cheese, softened
1 can (10 ounces) chunk white chicken, drained
1/2 cup buffalo wing sauce
1/2 cup ranch salad dressing
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
French bread baguette slices, celery ribs or tortilla chips, optional

Directions
Preheat oven to 350°. Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, wing sauce and salad dressing. Sprinkle with cheese.

Bake, uncovered, 20-25 minutes or until cheese is melted. If desired, serve with baguette slices. Yield: about 2 cups.

Recipe found here: Buffalo Chicken Dip

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Sweet & Spicy Jalapeno Poppers

Sweet & Spicy Jalapeno Poppers

Ingredients
6 jalapeno peppers
4 ounces cream cheese, softened
2 tablespoons shredded cheddar cheese
6 bacon strips, halved widthwise
1/4 cup packed brown sugar
1 tablespoon chili seasoning

Directions

Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half.

Combine brown sugar and chili seasoning; coat peppers with sugar mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan.

Bake at 350° for 18-20 minutes or until bacon is firm. Yield: 1 dozen.

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Sweet & Spicy Jalapeno Poppers

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Ranch Potato Wedges

Ranch Potato Wedges

Ingredients
5 Yukon gold potatoes, cut into wedges
1/4 cup canola oil
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon chili powder
2 cups Daisy Brand Sour Cream
1 packet dry ranch dip mix
1/2 cup heavy cream
1/4 cup bacon bits
1/4 cup sliced green onions

Directions
Pre-heat the oven to 425 degrees. In a large bowl, combine the potatoes, oil, salt, pepper and chili powder.

Toss until the potatoes are evenly coated with the seasoning. Spread the potatoes out on a sheet tray lined with parchment paper. Bake the potatoes for 25-30 minutes or until tender when pierced with a fork.

While the potatoes are cooking, mix the sour cream, the dip mix and the heavy cream in a medium bowl; combine well. Once the potatoes are done, transfer the wedges to a serving platter. Spoon the sour cream sauce over the potatoes. Top the wedges with bacon bits and green onions.

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Stromboli Ring

Stromboli Ring

Ingredients
1 pound Johnsonville® Mild Ground Italian Sausage
1-1/2 cups (6 ounces) shredded Monterey Jack or part-skim mozzarella cheese
2 eggs
1/2 teaspoon Italian seasoning
1 loaf (1 pound) frozen bread dough, thawed
1 tablespoon grated Parmesan cheese
Marinara sauce, warmed, optional

Directions
In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the Monterey Jack cheese, one egg and Italian seasoning.

On a lightly floured surface, roll dough into an 18-in. x 6-in. rectangle. Spoon sausage mixture over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.

Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals.

Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 350° for 28-32 minutes or until golden brown. Serve with marinara sauce if desired. Yield: 12 servings.

Recipe found here: Stromboli Ring

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