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Easy Holiday Appetizer

Easy Holiday Appetizer
Cucumber Feta Rolls [Holiday Recipe Exchange] Appetizers and Snacks, Holiday Recipes, Recipe Exchange | 40 comments I don’t know about the rest of you, but I really feel like the Thanksgiving and Christmas holiday season snuck up on me this year. Maybe because my kids are getting older, which means more to do, and there was a bit of traveling during November to keep us on our toes. I’m all about keeping things simple this year. I’ve never had or made Cucumber Rolls before making this recipe, but I loved the flavors of feta with kalamata olives and sundried tomatoes inside refreshing cucumbers. What do you do to keep things simple during this time of year? Join Jamie and me this week in sharing your recipes for your Favorite Holiday Entertaining Recipes for a chance to win a great Mandoline Slicer from Edgeware. Edgeware has a great selection of sharp kitchen tools, like Madoline slicers, graters and zesters, sharpening rods and stones, electric and manual knife sharpeners. Related:  Appetizers

Party Recipe: Bacon-Wrapped Potato Bites with Spicy Sour Cream Dipping Sauce Recipes from The Kitchn Okay, we're not going to win any awards for thinking up this combination, but hey — these potato bites are easy, delicious, and perfect for a sports-loving crowd, should you find yourself surrounded by one this weekend. They even remind us of sports-bar food ... like little deconstructed potato skins. (Image credit: Emma Christensen) We decided to make these after countless evenings munching on these bacon-wrapped dates, which are also very yummy, but got us thinking about other things we could wrap in bacon. If you can find tiny new potatoes, those would be even more aesthetically precious. With the creamy wedge of potato and the crunchy bacon, the sour cream dip is what pushes this appetizer over the edge. Makes about 3 dozen bites 1 pound small or medium red potatoes 2 1/2 teaspoons salt, divided 1 1/2 teaspoons minced fresh rosemary 1 tablespoon olive oil Freshly ground pepper 12 ounces to 1 pound thick-cut bacon 1 cup (8 ounces) sour cream 1 to 3 teaspoons hot sauce Salt and pepper

15 Fantastic Dips for Super Bowl Sunday {or any day!} With the Super Bowl XLVI just around the corner, we thought it would be fun to put together a post full of our favorite party foods. So naturally, I started with some dips, and then quickly realized I could fill a whole post with just those! So I decided to skip the rest and just highlight our favorite dips, because often those are the hit of the party anyway. So grab a bag of chips and a big crusty baguette and dig in! Hot Corn Dip This is one of my absolute favorite dips. Hot Crab DipEvery time I see this picture I want to dunk a chunk of warm bread onto it. Jalapeno Popper Dip Jalapeno Poppers are a game-day staple, so try this creamy cheesy version right out of a bowl. Roasted Red Pepper Dip This is one of the first dips ever posted on our blog and it’s definitely become a reader favorite. Garlic Artichoke Dip Seven cloves of garlic go into this little pot of heaven. Quick and Easy Mexican Dip Three ingredients baby! Doctored 7 Layer Dip Who doesn’t love a good 7 layer dip? Pin It

Cheesy Bacon & Egg Crescent Ring Recipe Cheesy Bacon & Egg Crescent Ring ~ Flaky Crescent Rolls Stuffed with Scrambled Eggs, Cheese, and Bacon for a Delicious Breakfast Recipe! I never realized how many crazy things that kids say until Miss K started saying crazy things. The things she says half the time just crack me up. On Sunday when we were leaving church the hubs was buckling her into her car seat and she sticks out her hand and wants him to shake it which he does. Say what?! Trust me, it’s not always roses and rainbows on the Mom front that’s for sure, but those little moments like that kind of make up for the other 75% of the time I think I just might quit being a Mom. Now for this delicious recipe of Cheesy Bacon & Egg Crescent Ring. Cheesy Bacon & Egg Crescent Ring Recipe Ingredients 4 slices bacon, cooked and crumbled 4 eggs 1/3 c. milk 1/4 tsp pepper 1/2 tsp salt 1 c. shredded Cabot Smoky Bacon Cheddar Cheese 2 (8 oz) tubes refrigerated crescent rolls Instructions Preheat oven to 375 degrees.

Easy Garlic Cheddar Biscuits Golden cheddar biscuits drizzled with garlic parsley butter. Make sure you have some company to enjoy these with, or you'll be tempted to eat them all! You can easily halve this recipe. Garlic Cheddar Servings: 14 • Serving Size: 1 biscuit • Old Points: 2 pts • Points+: 3 ptsCalories: 97.3 • Fat: 3.9 g • Protein: 3.7 g • Carb: 13.0 g • Fiber: 0.0 g Ingredients: 2 tbsp butter, melted2 cloves garlic, minced2 tbsp fresh chopped parsley2 cups Heart Smart Bisquick3.5 oz shredded sharp Cheddar cheese (Cabot 50% reduced fat)2/3 cup fat free milk Directions: Preheat oven to 400°. Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Bake for 10 minutes.

Zucchini Rolls Stuffed with Ricotta Recipe Involtini di Zucchine Here is a facsimile of a dish I had at the home of Karen Forhaltz and Michael Miele, The chef-owners of a nice little New York eatery called Amsterdam’s. The two restaurateurs are inveterate travelers to italy, and their table at home and restaurant are always full of good italian things to eat. There are three stages to this recipe: Making the sauce, pre-baking the sliced zucchini, and making the filling and stuffing the zucchini with it. I always like to make the tomato sauce, simple as it is, in advance, so that only two steps are necessary when it is time to assemble the dish. Yield : For 6 people Ingredients 1 recipe Sieved Tomato Sauce with Basil4 young, firm zucchini (6 to 8 ounces each)Extra virgin olive oil for brushing on baking sheets and zucchini For the filling: Directions 1. 2. 3. 4. Notes AHEAD-OF-TIME NOTE: The tomato sauce can be made up to 3 days in advance, covered, and refrigerated. © 1993 Julia della Croce

Chicken, Jalapeño and Cheddar Casserole Not diet friendly. Not diet friendly at all. I’m gonna be such a bad influence today. Bu this casserole is so yummy, you’ll forgive yourself for throwing your good intentions to the wind on one of the first days of 2011. Promise! And oh well, my mom used to say that the road to hell was paved with good intentions anyway. I bought so much jalapeños that, I swear, after this week they’re pretty much gonna come out of my nose. Ingredients: 4 chicken breasts 1 red bell pepper 3 jalapeños 1 onions 1 garlic clove 1 cup grated cheddar 2 tbsp oil 2 oz butter 3 tbsp flour 1 1/2 cup milk 1/2 tsp mustard powder nutmeg pepper salt Directions: Preheat your oven to 350F (175C). I wasn’t kidding. If your jalapeños are spicier, use 2 of them. Slice the onion in half-rings. Slice the bell pepper in rings. And grate the garlic. Place the chicken breasts in an oven dish and season them with a generous amount of salt and pepper. Heat the oil and lightly sauté the vegetables. Keep them moving around.

Pineapple Cheese Ball I love a good appetizer recipe, especially if that recipe is quick, easy and tastes great! This is a recipe that comes from my grandma’s cookbook, but I jazzed up the flavor a little by adding a couple of ingredients. It is definitely a keeper! It is SO EASY to throw together and tastes GREAT! 1-1/2 packages (12 oz) cream cheese1 small can crushed pineapple (well drained)powdered sugar (to taste- approximately 2-3 Tbsp.)green onion (optional-to taste, approximately 2 Tbsp.)chopped ham (optional-to taste, approximately 2-3 Tbsp. Combine all ingredients together.Mash into a ball and chill.Roll in crushed pecans.Refrigerate until served.Serve with crackers. Enjoy! Linking up to these parties and here

Apps ~ And I'm Not Talkin' iPhone I love creating and making appetizers. I have always been fascinated by how just two or three or four ingredients could be combined for a flavorful amuse-bouche (a single, bite-sized hors d’œuvre) or layered on a piece of toasted baguette for a tasty crostini. Yummy. Appetizers can be as simple or as complicated as you like and, when I have guests, I like to offer a little bit of both. Here are five of the appetizers I've made recently. Let's start with the most simple. 1. When I was in the store the other day, I saw a package of fresh mozzarella "pearls" and thought those would be perfect for making the skewers. These are addicting. 2. They are flavorful, but light and low in calories. 3. I loved all of the ingredients, so I honestly expected to love the pie. Roasted Tomato, Basil & Cheese Crostiniby Terri Powers for Terri's Table based very loosely on Paula Deen's Tomato Pie To roast the tomatoes: Preheat oven to 400 degrees F. 4. So, Tom and I improvised and it came out like this... 5.

Cheese Biscuits Recipe These cheese biscuits from Garrett are the best, enjoy! ~Elise There are a three secrets to making successful biscuits. 1. You have to be willing to get your hands dirty. 2. 3. Follow these steps and I promise you perfect biscuits every time. These biscuits only take about five minutes of active work and 12-16 minutes to bake. The cut up biscuit dough can be frozen in an airtight container and stored for a few months. I prefer Parmesan and plenty of black pepper for these, but feel free to substitute cheddar, feta, or your favorite blue cheese. Ingredients 2 cups + 2 tablespoons all-purpose flourdash cayenne1/4 teaspoon salt1/2 teaspoon black pepper2 teaspoons baking powder (make sure your baking powder is fresh! Method 1 Preheat the oven to 425F. 2 Dice the butter into small pieces. 3 Add the buttermilk and mix with your hands until it just comes together. 4 Roll the dough out onto a lightly floured surface.

Seasons’ Eatings: Honey Roasted Carrots with Thyme and Goat Cheese Crostini - RecipeRelay | RecipeRelay By Karleen Armstrong Paris, France – Bonjour from the City of Lights! This week’s relay is coming to you from Paris! Because of my profession, I’ve been staying in a different hotel in a different city abroad every week for the past five months. Maintaining my normal eating habits while traveling abroad has been a huge challenge. CLICK HERE for the full post and recipe. I wanted to make something that reflected the simplicity of food in French daily life and also take advantage of the bright produce laid out in the market storefronts, equally impressive as the flower and book displays of nearby merchants. After a quick trip to the local fromagerie, boulangerie, and the Franprix supermarket I had everything I needed. The woman at the fromagerie was very friendly, and out of several choices recommended a goat cheese that would be best for spreading on a baguette. At the market I found carrots and thyme both designated from France and honey with the “bio” label. Prep Time: 10 minutes

Pulled Chicken Sandwich It’s time for junk food. Well, sorta. This pulled chicken sandwich doesn’t really qualify as junk food on its own so it’s no fair calling it that, but because I now serve these on our infamous junk food Friday, add loads of crispy French fries and coleslaw, it might be considered that. Nothing wrong with junk food as an occasional treat, the only thing wrong with it is people eating too much of it too often. If you don’t have time to make a pulled pork sandwich, don’t eat it for religious reasons or simply don’t like it, this one’s for you. This one has been labeled ‘new favorite’ by the guys here, go figure. Ingredients: 4 skinless chicken breasts 1 large onion 1/2 red bell pepper 1 tbsp butter 2 garlic cloves 1 cup ketchup 3 tbsp sweet chili sauce 1 1/2 cups water 3 tbsp brown sugar 1/2 cup apple cider vinegar 2 tbsp Worcestershire sauce 1/2 tsp mustard powder 1/2 tsp paprika powder 1/2 tsp curry powder fresh lemon juice 2 tsp salt Tabasco pepper Directions: Finely mince the onion.

Stuffed Baguette Stuffed Baguette A hollowed baguette obviously makes a perfect shell for any filling you are in the mood for. And once stuffed and properly chilled, it becomes a neat appetizer. This particular one is filled with all my favorite things: goat cheese/cream cheese, sun dried tomatoes, olives, spicy salami, crunchy bell pepper, and fresh herbs. Makes one 12-inch long baguette; about 24 slices Ingredients: Baguette about 14-inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced ½ cup finely chopped red bell pepper (about 1 medium) ½ cup finely chopped sun dried tomatoes in olive oil¼ cup finely chopped Kalamata olives 2 oz finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there’re plenty of salty ingredients) Preparation: Slice off both ends of the baguette. Using an electric mixer beat the cream cheese until smooth and lump-free.

Shrimp Cocktail Recipe Please welcome guest author Jaden Hair of the oh-so-steamy as she shares an oh-so-spicy shrimp cocktail recipe she found on a trip to Asheville, North Carolina. ~Elise I’ll be honest with you, I never order shrimp cocktail at a restaurant. But for some reason, a couple of weeks ago while on a trip to Asheville, North Carolina, I was possessed. With the waitress hovering over me, my finger stopped at the “Jumbo Shrimp Cocktail with Fresh Homemade Cocktail Sauce.” The finger paused a little too long at the word “Sauce” and she took it as a sign of my order and zoomed off to make it happen. Woooaaahhh…. $18.00 for a shrimp cocktail, are you kidding me? When it arrived, I was still sulking (curse my slow finger!) Yeah, $18 was still expensive for shrimp cocktail, so thank goodness I made buddy-buddy friends with Kevin, the Food and Beverage Director at the resort and he snuck me the recipe. Ingredients For the shrimp: For the cocktail sauce: Method

Skinny Baked Mozzarella Sticks Part-skim mozzarella sticks coated with crispy seasoned breadcrumbs and baked until hot and golden. Serve them with my quick marinara sauce and you have yourself an appetizer everyone will love. Hot mozzarella sticks, I can't think of a more popular finger food with both kids and adults alike! Of course, you'll want to serve them hot right out of the oven, because like any cheese, as they cool they harden. It actually took me several attempts to get these perfect. These are freezer friendly, in fact these MUST be frozen before you bake them or you will have one big cheesy mess in your oven! Skinny Baked Mozzarella SticksSkinnytaste.comServings: 12 • Serving Size: 2 pieces • Old Points: 1 pts • Points+: 2 pts*Calories: 86.8* • Fat: 4.8 g • Protein: 7.4 g • Carb: 3.5 g • Fiber: 0.2 g • Sugar: 0.2Sodium: 168.6 Ingredients: Cut cheese in half to give you 24 pieces. In small bowl, whisk the egg. Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.