Warm and toasty before dinner…
Pretzel Chicken Nuggets
2 chicken breasts (partially frozen, because they’re easier to dice that way)
Pour olive oil into non-stick or iron skillet.
Chop chicken breasts into bite-sized chunks. Crack egg into shallow bowl or plate. Put pretzels in a Ziploc and pound with a rubber mallet until broken into tiny pieces. Dump pretzel dust and pieces onto another plate or shallow bowl and grind in black pepper.
Dredge chicken pieces through egg, then through pretzels. Spread out evenly in skillet and cook over medium heat until golden and juices run clear (10 minutes or so).
Meanwhile, mix mustard and honey in small bowl for dipping.
Serves 2 to 3 adults.
Buffalo Chicken Sausage Panini
1 package Buffalo Chicken Sausage
Cook sausages until they are done. When cooled slightly, slice sausages in half, then in half again.
While sausages are cooking, heat butter in a large saute pan over medium heat and saute onions for 13 minutes until soft. Stir in some brown sugar and saute for another 10 minutes or until onions are caramelized. Set aside.
* caramelized onions,
Place in panini press and cook! Delicious!
Gin’s Sweet and Spicy Meatballs
1 lb. lean ground beef
(1) Roast garlic head and cool. Make paste with roasted garlic. (2) Soak dried onion in ¼ cup warm water. (3) Mix all ingredients and shape in to 1 inch meatballs. (4) Brown in a non-stick pan with a small amount of olive oil. Drain and set aside. (5) Combine 1 cup Pepper Jelly and 1 bottle in chili sauce in a pan and simmer until warm. (6) Add meatballs and warmed sauce to a crock pot. Set crock pot to warm which will gently permeate the meatballs with the mouth-watering sauce.
Pull-Apart Bacon Bread
1 lb. (16 ounces) bacon, fried and crumbled
In oil sauté peppers and onion until tender. Cut biscuits into quarters and place in large mixing bowl. Add peppers-onion mixture, bacon, margarine and cheese, tossing until well combined. Pour into lightly greased 10″ bundt pan. Bake at 350 degrees for 30 minutes and check, it may need more time up to 15 extra minutes depending on your oven.
2 large packages Pillsbury Crescent Big & Buttery Rolls (10 ounces each)
Lightly spray a 9 x 13 pan with cooking spray. Open one package of crescent rolls, unrolling in one piece and press it into the bottom of the pan. Make sure you push together all the little perforations. Layer meat and cheese in the order listed above. The 1/4 pound is an estimate. Just keep layering until it covers the pan. Do not overlap the pieces. One note – try to use baked ham instead of cooked ham. Cooked ham can sometimes be too watery. If you do use cooked ham, microwave it on paper towels for a few seconds to get some of the wetness out of the meat.
In a medium bowl add eggs, cheese, pepper and Italian Seasoning. Pour most of the egg mixture on top of the meat and cheese, reserving a small amount. Top with second package of crescent rolls and brush and brush with remaining egg mixture. Bake 25 minutes at 350 degrees or until top is golden brown. Let cool a bit before cutting into squares so the cheese does not ooze out the sides. Serve warm or room temperature.
These are fabulous.
Meatball Bites 1 can (12 ounces) flaky biscuits10 frozen, cooked Italian style meatballs, thawed and cut in half2 stick string cheese, each cut into 10 pieces.2 Tbsp. Parmesan cheese.1 tsp Italian seasoning1/2 tsp. garlic powder1 cup pizza sauce, warmed Preheat oven to 375F. Cut each biscuit in half horizontally. Flatten each half into a 3-inch round. Place one meatball half and one string cheese piece in center of round. Wrap dough around meatball and press edges to seal. Place seam side down on an ungreased baking sheet. Once all balls have been placed on sheet, sprinkle evenly with Parmesan cheese, italian seasoning and garlic powder. Bake for 20 or until golden brown and biscuits are no longer doughy in the center. Serve with warmed pizza sauce for dipping. Makes 20.
Serves: 4 Servings
1-1/2 pounds russet potatoes peeled
In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.
To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.
Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with applesauce or sour cream or cottage cheese mixed with sour cream.
Marmalade Meat Balls
2 pounds fully cooked frozen meatballs
Place frozen meatballs in the insert of a slow cooker. In a bowl, stir to combine the remaining ingredients. Pour over meatballs and stir to coat. Cook on high setting for 2 to 3 hours.
Sugar and Nut Glazed Brie
We don’t know anyone who can resist this. And, did we mention, it’s EASY?
1/4 cup packed brown sugar
Preheat oven to 450 degrees.
Stir together sugar, nuts and brandy (or whiskey). (You can cover this and chill it up to a week ahead of time.)
Place brie on a pie plate. Bake for 4 to 5 minutes.
Sprinkle sugar mixture on top of brie. Bake 2 to 3 minutes more, until sugar is melted and cheese is heated through but not melted.
Serve with apples (brushed with lemon juice to keep them from browning) and crackers.
Cocktail sausages in honey-sesame glaze
Who doesn’t like cocktail sausages? Everyone who eats meat loves them, right? Add a little honey-sesame glaze and they’re irresistible. They will disappear fast.
75 cocktail sausages
1/2 cup honey
2 Tablespoons sesame oil
2 Tablespoons soy sauce
Preheat oven to 425.
Arrange sausages in a large, shallow roasting pan.
Whisk together honey, oil and soy sauce. Pour over sausages. Stir to coat.
Roast for 25-30 minutes, stirring halfway through.
Thanks again to Nigella Lawson for the great idea.
Roasted Garlic, Feta and Walnut Dip, Toasted Flat Bread
Yield: 4 servings
1 medium bulb garlic, end cut off, 1 clove reserved
Preheat oven or toaster oven to highest setting. Pour oil over cut side of garlic bulb and rub into skin. Double wrap garlic in foil and roast 20 to 25 minutes in toaster oven or hot conventional oven.
Combine walnuts, feta, milk, oregano, parsley, black pepper, red pepper and garlic clove in food processor and pulse process until spread is smooth. Scrape spread into serving dish with spatula. Drizzle dip with extra-virgin olive oil and serve.
When you remove garlic from the oven, turn heat off. Arrange triangles of cut pita or flat brad on a small tray or cookie sheet. Place bread into the hot toaster oven or conventional oven. The bread will be warmed through and lightly toasted in 5 minutes.
Bacon and Tomato Cups
8 slices bacon
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.
2. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.
3. Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.
4. Bake for 10 to 12 minutes in the preheated oven , or until golden brown.
Pecan and Blue Cheese Crescent Bites
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
Ultimate Cheesy Chicken and Corn Nachos
4 tablespoons unsalted butter
Preheat the oven to 400 degrees F.
In a large, ovenproof shallow casserole or on a large baking sheet, spread half of the tortilla chips in an even layer. Top with half of the chicken half of the corn, and half of the cheddar cheese. Top with the remaining tortilla chips, chicken and corn. Pour the hot cheese sauce over the chicken and corn, then evenly spread the remaining grated cheddar over the top. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 to 10 minutes. Garnish with the sliced green onions, sour cream and cilantro. Serve with the Pico de Gallo alongside.
Pico de Gallo:
In the bowl of a food processor, combine all ingredients and pulse until the salsa is of uniform consistency but still slightly chunky, about 7 pulses. Transfer to a bowl and set aside until ready to serve the nachos.
Spicy Buffalo Onion Rings and Blue Cheese Dip
Yield: 6 servings
Vegetable oil, for frying
Fill a large heavy saucepan with 2 to 3 inches of cooking oil and heat over medium-high heat. The oil temperature should be at 350 degrees F when you start frying.
In a large bowl, mix the eggs and milk; then add the flour and baking powder and mix thoroughly with a hand-held mixer. Strain the mixture to remove any lumps. Add more milk if you want a thinner crust. In a small bowl, mix the Cajun spice mix, cayenne pepper, white pepper, black pepper, dry mustard, and salt. Add this spice mixture to the batter. Cut the onions into thick slabs, dunk them in the batter, and fry them, in batches, in the oil until golden brown. Serve the onion rings with the Blue Cheese Dip, sliced carrot, and celery.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Blue Cheese Dip:
In a large bowl, mix all the ingredients together. Season with salt and pepper, to taste. Serve the sauce in a side bowl for dipping.
Fried Mozzarella Bites
Yield: 32 mozzarella bites
Olive oil, for frying
Heat 2 inches olive oil in a deep skillet over medium high heat. Cut each pound of mozzarella and smoked mozzarella into 16 cubes. Set up a breading station: flour, 2 eggs beaten with 1/3 cup milk, Italian bread crumbs mixed with a couple of handfuls of grated cheese. Reserve the chopped parsley. Roll fresh plain mozzarella in flour, dip in egg, then coat in bread crumbs. Bread all the plain mozzarella, then add chopped parsley to the bread crumbs. Coat the cubed smoked mozzarella in flour, egg, then Italian bread crumbs mixed with parsley. The chopped parsley will allow you to distinguish between the fresh and fresh smoked cheese once fried. Place herbs into hot oil and fry 30 to 45 seconds. Be careful not to stand over pan, the oil will spatter a little because of the water content in herbs. Remove herbs with a slotted kitchen tool and transfer to a paper towel lined plate to drain. Season immediately with fine salt. Fry the mozzarella bites in batches in a single layer. Cook until evenly deep golden brown, 3 to 5 minutes. Drain and cool mozzarella bites on a paper towel-lined surface. Let stand and cool a few minutes so that the cheese will not be too runny when bitten into.
Yield: 6 to 8 servings (makes about 56 pieces)
1 1/2 cups Italian-style dried breadcrumbs
Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce
Bruschetta Appetizer Tart
Bring the fresh tomato and basil flavors of summer into your kitchen in an appetizer made easy with Pillsbury® refrigerated pie crust.
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
1. Heat oven to 425°F. Remove pie crust from pouch; unroll on ungreased cookie sheet. Bake 6 to 8 minutes or until light golden brown.
Use kitchen scissors to “chop” the fresh basil in this recipe. It saves preparation and clean-up time.
Sesame Chicken Drumettes
1/3 cup teriyaki sauce
In a large resealable plastic bag, combine teriyaki sauce, sherry, and sesame seeds. Add chicken drumettes, turning to coat. Seal bag and refrigerate for at least 30 minutes, or up to 1 day.
Preheat oven to 400 degrees F.
Line a cookie sheet with foil. Using tongs, transfer drumettes to cookie sheet. Discard marinade. Bake until drumettes are golden brown, about 15 minutes.
Mix barbecue sauce, honey, and sesame oil in a small bowl. Brush drumettes with half of sauce mixture and bake for 5 more minutes. Using clean tongs, turn drumettes over, brush other side with sauce mixture, and bake for 5 more minutes. Serve hot or at room temperature.
Buffalo Chicken Wings
Copyright 2002, Barefoot Contessa Family Style
Yield: 32 pieces
16 chicken wings (about 3 pounds)
Preheat the broiler.
Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked.
For the sauce, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.
Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.
Swiss and Bacon Dip
Recipe courtesy Rachael Ray
8 slices center cut bacon, chopped
Preheat oven to 400 degrees F.
Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels.
In a mixing bowl, combine cream cheese, mayonnaise, Dijon, Swiss and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.
Yield: 6 servings
Variation: Swiss and Bacon Dip with Horseradish – Stir in 2 rounded teaspoons prepared horseradish when combining cheese and bacon.
Cheddar Harvest Fondue
1/4 c Milk
In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper. Cook and stir over medium heat until mixture thickens and boils; cook and stir one minute longer. Remove from heat; add cheese; stir until melted. Transfer to a fondue pot; keep warm. Serve with bread cubes and assorted vegetables. This makes 4 portions (about 2 cups).
Easy Cheesy Fondue
Yield: 4 servings
12 fingerling potatoes, cut in 1/2, 1-inch baby potatoes may be substituted
Cornichons or baby gherkin pickles
Cover potatoes with water and bring the water to a boil. Salt the water and simmer potatoes 10 to 12 minutes, until just tender. Drain potatoes and return to warm pot to dry the potatoes. Drizzle potatoes with a little oil to keep them from discoloring and to shine them up.
Fill a second skillet or saucepan with 2 inches of water. Cover and bring the water to a boil on the stovetop. Salt the water, replace the cover and reduce heat to simmer.
To a heavy saucepan over moderate heat, add 1 tablespoon oil and the chopped shallots. Saute shallots for 2 or 3 minutes, then add sherry and allow it to almost evaporate, a minute or 2. Add half-and-half to the pan and reduce heat to low. Cut cream cheese into 1-inch slices and add it to the pot. Allow the cream cheese to slowly melt into the half-and-half, 5 minutes. Add Parmesan and shredded Gruyere or Swiss to the sauce and stir until cheese is melted and fully incorporated. Stir in lemon juice. Season sauce with, nutmeg and black pepper. Place a candle underneath a wire rack or warm a fondue pot. Transfer cheese sauce to fondue pot or place saucepan over wire rack and burning candle.
To simmering, salted water, add broccoli and cook florets, covered, 3 minutes. Remove broccoli with a slotted spoon to a plate and add asparagus tips. Cook asparagus tips 2 minutes, then remove with tongs to a plate.
Arrange the items for dipping on a large serving platter. Garnish the cooked potatoes with chives. Set the cubed baguette on the opposite end of the platter, to balance color. Between potatoes and bread, arrange cooked broccoli, asparagus and cherry tomatoes. Set out fondue forks or bamboo skewers for dipping. Place small dishes of cornichons, marinated mushrooms and pickled onions near dipping station for accompaniments.
TEXAS TRASH (DIP)
1 (4 1/2 oz.) can chopped black olives, drained
1 1/2 cups finely crushed tortilla chips
Combine the tortilla chips and margarine. Press onto the bottom of a lightly-greased 9″ springform pan. Bake at 325 for 15 minutes. Cool.
SURPRISE CHEESE PUFFS
Yield: 50 servings
1/2 c Butter
Allow butter to soften; blend with cheese, salt, paprika and cayenne. Stir in flour, mixing well. Mold 1 tsp of this mixture around each olive, covering it completely. Arrange on a baking sheet and chill until firm. Bake in 400 oven for 15 minutes. Serve hot.
SPICY CUMIN CHEESE STRAWS
These cheese straws may be assembled and frozen ahead of time and then baked at the last minute, as described in the procedure. Alternatively, they can be put together and baked the day before serving and kept in an airtight container, though they will not be as crisp as just-baked cheese straws.
Can be prepared in 45 minutes or less.
4 ounces extra-sharp Cheddar cheese, shredded fine (about 1 1/4 cups)
In a small bowl toss together cheese, ground cumin, and cayenne.
On a lightly floured surface roll out pastry into a 14- by 12-inch rectangle and brush with some egg wash. Cut pastry in half crosswise, forming two 12- by 7-inch rectangles. Sprinkle cheese over 1 rectangle and top with other rectangle, egg-wash side down, pressing it firmly to force out any air pockets. Roll pastry out slightly to make layers adhere (rectangle should be about 12 1/2 by 7 1/2 inches). Brush pastry with some remaining egg wash and sprinkle evenly with cumin seed and sea salt.
With a pastry wheel or sharp knife cut pastry into strips about 7 1/2 inches long and 1/2 inch wide. Twist strips and arrange on baking sheets, pressing ends onto sheet
Preheat oven to 425°F. and grease 2 baking sheets.
Arrange half of cheese straws about 1 inch apart on 1 baking sheet and bake in middle of oven 10 to 12 minutes, or until pale golden. Bake remaining cheese straws in same manner. Serve cheese straws warm at room temperature.
Parmesan Cheese Straws
2/3 cup refrigerated shredded Parmesan cheese*
Position knife blade in food processor bowl; add cheese and butter. Process until blended. Add flour, salt, and red pepper; process about 30 seconds or until mixture forms a ball, stopping often to scrape down the sides.
Pepper Jack Egg Rolls
Egg Roll wrappers
Cut cheese in small rectangular chunks wrap in the egg roll wrappers and deep fry. Serve with sweet and sour sauce and ranch dressing! This is a wonderful easy and delicious dish.
Yield: 2 servings
2 Flour tortillas (6-7″)
Hot Creamy Sausage Dip
Serving Size : 8
1 lb Bob Evans Zesty Hot Roll Sausage
Preheat oven to 350ƒ. In large skillet over medium heat, brown and crumble sausage until no longer pink. Remove from heat, drain off drippings and add all remaining ingredients except one green onion. Pour into one quart baking dish. Bake 20-25 minutes until bubbly.
Hot Corn Dip with Crispy Tortilla Chips
2 tablespoons unsalted butter
Preheat the oven to 350 *
Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2
Yield: 6 cups dip; 12 to 18 servings
Sausage Stuffed Mushrooms
Recipe courtesy Rachael Ray
1 tablespoon extra-virgin olive oil, one turn of the pan
Preheat oven to 500 degrees F.
Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.
Recipe courtesy Wolfgang Puck, 2002
1 large clove garlic, sliced in half lengthwise
Rub the bottom of a medium saucepan with the sliced garlic. Place over high heat and deglaze pan with wine. Toss the 2 cheeses with the cornstarch in a small bowl. Lower the heat and add the cheeses and stir until melted. Stir in the Kirsch, and season with
Yield: 4 servings
Original Cheese Fondue
(serves 4 persons)
3 oz. Gruyère cheese
Cajun Cheese Straws
Created by Chef Daniel Mattrocce
2 cups grated Parmesan
Combine the Parmesan, mustard, cayenne, coriander, fennel, paprika and pepper in a bowl. Sprinkle half of the mixture onto a work surface. Place the puff pastry on top of the mixture and sprinkle the remainder on the pastry. Roll mixture into pastry. Using a pizza cutter, cut pastry into 4 sections of 1/2-inch strips. Place strips on parchment-lined sheet pans. Freeze for 1 hour.
Preheat oven to 400 degrees F. Bake 8 to 10 minutes until golden brown. Turn off oven, leaving door ajar for 5 minutes. Remove from the oven and cool. Straws can be stored in airtight containers for up to 1 week.
Prep Time: 1 hour 10 minutes
Baked Pizza Dip
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
BEAT cream cheese and seasonings with electric mixer on medium
Sweet and Sour Smokies
A big hit at parties is little smokie links that are put in a crock pot on low with a 18
Pepperoni Dip- Very tasty and easy!!
1 block of cream cheese (8oz)
Place in casserole dish 35 min at 350 degrees. Stir and serve with cut up bagels
3 cups buttermilk baking mix
Preheat oven to 400 degrees. Melt cheese in microwave and mix with sausage.
ITALIAN GRILL BREAD DIP MIX
1 T. crushed red pepper
To use, put 1 tablespoon of mixture in a small bowl. Pour extra virgin olive oil over and mix together. Dip warm sourdough French bread into the mixture.
TORTILLA CRUNCH CHICKEN FINGERS
1pkg. dry onion soup mix
Preheat oven to 375 degrees. Coat a large baking sheet with vegetable cooking spray.
Combine dry onion soup mix, red pepper flakes, cayenne pepper, cumin, and finely crushed tortilla chips; set aside. Beat together egg and water; set aside.
Place chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness. Cut into 1/2- x 3-inch strips. Dip strips in egg then into tortilla chip/spice mixture, coating well. Arrange in a single layer on prepared baking dish; drizzle with butter. Bake uncovered for 15 to 18 minutes, or until chicken is done and topping is golden and crispy.
Blue Cheese Straws
Makes 2 Dozen
It takes a light touch to roll this delicate dough thin enough to make the straws. An alternative is to make coins: shape the dough into a 1-inch-thick log,
4 1/2 ounces Maytag or other sharp blue cheese (1/2 cup packed)
In a food processor, combine the blue cheese, flour, cornstarch, butter, salt and pepper and pulse until the dough just comes together. Transfer the
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. On a well floured surface, roll out the dough to a 12×6-inch rectangle
MAKE AHEAD: The cheese straws can be frozen for up to 1 month; recrisp in a 350 degrees F oven.
Baked Brie in Bread
1 loaf Italian Bread
Crispy Cheese Snowflakes
Jalapeno Poppers/Fried Wontons
If you like jalapeno poppers, you will love these fried wontons stuffed with cheese and jalapeno!
1 (8 ounce) package cream cheese, softened
BLUE CHEESE SPINACH DIP
Source: Oldenberg Grill, Louisville, Kentucky
3 lb. frozen chopped spinach
Defrost and drain spinach thoroughly. Set aside.
Heat olive oil and butter in a large skillet. Add onion and cook until soft. Add garlic and cook briefly ? do NOT burn. Add flour and cook over medium heat for 5 minutes, stirring constantly. Add cream and sour cream. Cook until thickened. Add Romano and blue cheeses and mix thoroughly to incorporate with other ingredients. Add lemon juice, hot sauce, salt, pepper and drained chopped spinach.
Garnish with crumbled blue cheese before serving with tortilla chips or garlic bread.
Makes 8 to 10 servings.
Note: If making ahead, cool sauce to below 40°F within 2 hours.
To reheat, place in a microwave-safe container. Top with blue cheese garnish. Cover with plastic film and microwave until hot throughout.
Hot Brie Dip
* 2 tablespoons butter
* 1 round loaf of bread (8 ounces)
Sausage & Parmesan Puffs
1 pkg. (17 oz.) frozen puff pastry sheets, thawed
Preheat oven 400F. Cut each dough sheet into 3 strips lengthwise. In small glass bowl, beat egg with milk until well blended. Brush top of each dough strip with the glaze and sprinkle each with 1 T cheese.
Divide the uncooked sausage into 6 equal portions. Shape each portion into a log the same length as the dough. Place one sausage log in the middle of each strip. Fold edges of the pastry up to enclose sausage and pinch together tightly. Brush tops with remaining egg glaze. Chill 15 minutes.
Place a sheet of brown paper bag on a baking sheet. Cut each pastry roll into 1 inch pieces and place on top of the brown paper. Bake for 15-20 minutes or until sausage is cooked and pastry is lightly browned. Makes approximately 4 dozen appetizers. Refrigerate leftovers.
Can be prepared ahead, refrigerated or frozen, and baked or reheated prior to serving.
Savory Sausage and Mushroom Turnovers
1 pound Bob Evans Italian Roll Sausage
Cook sausage, mushrooms and onion in large skillet over medium heat until sausage is browned, stirring occasionally. Remove from heat; stir in cheese, mustard, bell pepper and thyme.
Preheat oven to 375F. Separate each package of dough into 4 rectangles and press perforations together to seal. Roll each rectangle into 6-inch square on floured surface. Cut each square into quarters, making 32 quarters total. Place scant tablespoon sausage mixture on each square; fold dough diagonally over filling to form triangles. Press edges with fork to seal. Place turnovers on greased baking sheets; brush with beaten egg and sprinkle with sesame or poppy seeds. Bake 10 to 12 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Makes 32 turnovers
Note: Turnovers may be prepared and refrigerated up to 1 day in advance or frozen up to 1 month. Brush with beaten egg just before baking.
Restaurant-Style Crispy Onion Rings
At restaurants, onions can be sliced very thin on a meat slicer. By cutting the onions in half first, home cooks can get close to the same thinness with a knife, though it means sacrificing the ring shape.
2 large onions, thinly sliced
Separate onions into strips or rings. Mix with buttermilk in a large bowl. Cover with plastic and refrigerate 1 hour. Can be prepared 1 day ahead if kept refrigerated.
Stir flour, salt, paprika and cayenne in another large bowl. Drain onions and discard buttermilk. Add onions to flour mixture and toss to coat. Pour oil into a heavy saucepan to a depth of 3 inches. Heat oil to 350 degrees F. Working in small batches, shake excess flour off of onions and cook in hot oil until golden brown and crispy, about
Transfer onions to platter. Season with additional salt to taste and serve immediately.
TGI Friday’s Fire Bites
Peppers are served with your favorite Con Queso Dip on the side.
The Melting Pot Cheddar Cheese Fondue
1/2 C. Beer
Things to dip
Note: If you do not wish to use beer, you may want to try a non-alcohol beer.
Pinapple Bacon Wrap Appetizers
Chicken Nuggets with Honey Mustard Dipping Sauce
Yield: 12 servings
2 cups crushed sour-cream-and-onion-flavored potato chips
Preheat the oven to 350 degrees.
Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15 to 18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.
Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.
Spinach and Cheese Cakes
2 packages frozen chopped spinach, 10 ounces each
Defrost spinach in microwave. Wring spinach dry by nesting in kitchen towel and twisting towel over garbage bowl or sink until spinach has given off all of its liquid. Place spinach in a medium mixing bowl. Heat a nonstick skillet over medium heat, add oil and onion and saute the onion until soft, 5 minutes. Add onion to spinach in bowl and return pan to stove top. Turn off heat.
Add remaining ingredients to spinach: bread crumbs, cheese, egg, nutmeg, salt and pepper. Combine mixture with a fork, then form into 3-inch patties. Set aside.
Add 2 tablespoons oil to spinach cakes pan and set cakes in to cook. Work in 2 batches if necessary. Cook cakes 3 minutes on each side.
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