Posts Tagged ‘appetizer’

Deviled Eggs with Bacon

12 hard-cooked eggs
1/3 cup mayonnaise
3 bacon strips, cooked and crumbled
3 tablespoons finely chopped red onion
3 tablespoons sweet pickle relish
1/4 teaspoon smoked paprika

Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, bacon, onion and relish; mix well. Stuff into egg whites. Refrigerate until serving. Sprinkle with paprika. Yield: 2 dozen.

Recipe found here: Deviled Eggs with Bacon

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Grilled Pepper Bruschetta

Grilled Pepper Bruschetta

1 red bell pepper
1 yellow pepper
2 oz red onion, finely chopped
2 oz ripped basil
6 cloves roasted garlic
2 oz extra virgin olive oil, divided
squeeze of lemon juice
salt and pepper
4 oz fresh mozzarella cheese
Italian round load bread, sliced about 1 inch thick and toasted

Lightly coat peppers in olive oil and grill on medium heat for char marks, remove, allow to cool and chop.

In a large bowl, mix peppers with onion, basil, garlic, olive oil, lemon juice, salt and pepper.

Lay cheese on top of toasted bread, and top with pepper mixture.

Recipe found here: Grilled Pepper Bruschetta

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Basil Cream Cheese Bruschetta

Basil Cream Cheese Bruschetta

12 slices French bread (1/2 inch thick)
1/2 cup chopped seeded tomato
2 tablespoons chopped green onion
1 tablespoon chopped ripe olives
4 ounces reduced-fat cream cheese
1 tablespoon minced fresh basil

Place bread on an ungreased baking sheet. Broil 6-8 in. from the heat for 3-4 minutes or until golden brown. Meanwhile, in a small bowl, combine the tomato, onion and olives; set aside.

Combine cream cheese and basil; spread over the untoasted side of bread. Broil 3 minutes longer or until cheese is melted and edges are golden brown. Top with tomato mixture. Serve warm. Yield: 1 dozen.

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Recipe found here: Basil Cream Cheese Bruschetta

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Cruisin' Crostini

24 slices French bread (1/4 inch thick)
1/4 cup olive oil
1/2 teaspoon garlic powder
6 slices part-skim mozzarella cheese
1-1/2 cups chopped seeded tomatoes

Place bread slices on ungreased baking sheets. Combine oil and garlic powder; brush over bread. Cut each slice of cheese into four pieces. Top each slice of bread with tomatoes and a piece of cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 2 dozen.

Recipe found here: Cruisin’ Crostini

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Appetizer Tortilla Pinwheels

Appetizer Tortilla Pinwheels

1 cup (8 ounces) sour cream
1 package (8 ounces) cream cheese, softened
1 can (4-1/4 ounces) chopped ripe olives
1 can (4 ounces) chopped green chilies, well drained
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped green onions
Garlic powder to taste
Seasoned salt to taste
5 flour tortillas (10 inches), room temperature
Fresh parsley for garnish

In a large bowl, beat the first eight ingredients until blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerate for several hours.

Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works best.) Discard ends. Garnish with parsley. Serve with salsa if desired. Yield: about 4 dozen.

Recipe found here: Appetizer Tortilla Pinwheels

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Cheese Puffs

Cheese Puffs

1 cup water
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup all-purpose flour
4 eggs
1-1/4 cups shredded Gruyere or Swiss cheese
1 tablespoon Dijon mustard
1/4 cup grated Parmesan cheese

In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in Gruyere and mustard.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese. Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold. Yield: 4 dozen.

Recipe found here: Cheese Puffs

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Bacon Cheeseburger Buns

Bacon Cheeseburger Buns

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

1 pound sliced bacon, diced
2 pounds ground turkey or 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

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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