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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

Crock Pot Cheesy Potatoes | Everyone has those recipes that are great for potlucks, and you use them time and time again. This is that recipe for me, and every time I take it somewhere new, people ask for the recipe. I mean, who doesn’t love cheesy potatoes? This recipe has an added bonus in that you put everything in the crock pot and then leave it alone for 8 hours. If you can leave it alone for that long. The smell is so enticing, it’s impossible to let the potatoes go without sampling. Whenever I make these, I only use name brand cheese. 1/2 onion, diced1 stick of butter (or margarine) (I usually cut this down to about 2/3 of a stick and it’s just fine)8 oz. sour cream1 can of cream of chicken soup1 bag of shredded hash brown potatoes (usually 26 to 30 oz.)2 cups of shredded sharp cheddar cheesesalt and pepper to taste Melt butter in microwave along with onion to soften onion. I’d say one batch is enough for about 8-10 people. Like this: Like Loading... Filed under Side dishes

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.

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.

Print ~ Cooler Corn ~ ~ Cooler Corn ~ added by Kathy South Whats The Best Way to Cook Corn on the Cob for a Crowd? Cooler Corn! Am I the only person who hasn't heard of "cooler corn"! I recieved this from my Hubby's brother in Texas. Ingredients clean picnic cooler cleaned and shucked corn on the cob 2 or 3 kettles of boiling water margarine to taste salt to taste Directions 1. 2. 3. 4. * I recieved this from my Brother In law, Notsure where he or his wife had gotten it from, but I'm sure glad he shared! www.justapinch.com

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.

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.

Peanut Butter Nanaimo Bars Recipe I first began hearing about Nanaimo Bars a few years ago, when they started popping up on some food blogs and all over Pinterest. They were new to me, and I quickly learned that they are a Canadian dessert, made popular in the city of Nanaimo, British Columbia, by a local housewife who submitted the recipe for a cookbook back in the 1950′s. The original bars were made of a chocolate crumb base, topped with a vanilla custard filling and then a chocolate ganache. It probably comes as no surprise that I absolutely LOVED these bars. Now I can’t wait to make traditional Nanaimo bars! One year ago: Hamburger Buns and Mojito CupcakesTwo years ago: Sweet and Salty BrowniesThree years ago: Pea in a Pod Baby Shower Cookies Yield: 24 barsPrep Time: 1 hour 45 minutesCook Time: 15 minutesTotal Time: 2 hours A peanut butter version of the popular Nanaimo Bars.

Shrimp Cocktail Recipe Please welcome guest author Jaden Hair of the oh-so-steamy SteamyKitchen.com 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

No Knead Bread: so easy a 4-yr old can make it! Monday, September 10, 2007 No Knead Bread: so easy a 4-yr old can make it! It’s been almost a year since NY Times unveiled the secret to the revolutionary No-Knead Bread. I firmly believe that every person should bake a loaf of bread at least once in their lifetime. No Knead Bread recipe so insanely brilliant – no sticky fingers, no doughy mess, no intricate measuring, no complicated kneading. So, without further blabbering, I’ve pimped out my son to demonstrate that baking No Knead Bread is so simple a 4-year old can do it. Of course I had to bribe him with 2 temporary tattoos. So, let’s start. 3 cups of bread flour in a big bowl. secret: I sometimes use 1/2c whole wheat flour + 2 1/2c bread flour 1/4 teaspoon of instant yeast: 1 teaspoon of table salt (secret: I use 3/4 tablespoon of kosher salt. Add 1-1/2 cups of lukewarm water. See? Wrap up the no knead bread dough Give it a kiss good night and let the no knead bread dough sleep for 12-20 hours on counter or in a nice, warm, cozy place.

Dark Chocolate Cupcakes with Peanut Butter Frosting I have a secret that I’m about to blab. It’s about me. And it’s a doozie. I don’t really like cake… Shhh… Can you believe it? These cupcakes are insanely rich and moist, and are made using the same type of method used for making brownies – melted chocolate is added to a whisked mixture of eggs and sugar, and then flour is stirred in. And the frosting. Note: To make the swirls of icing, I use a 1M icing tip. One year ago: Sweet and Sour ChickenTwo years ago: Fresh Strawberry Tart More chocolate & peanut butter deliciousness: Chocolate-Covered Peanut Butter Crisp SquaresMarshmallow Crunch Brownie BarsChocolate Peanut Butter TortePeanut Butter-Fudge CheesecakeNo-Bake Cookies

Baked cheese balls OK, so we did the experiment with the egg roll wrappers and string cheese to make baked cheese sticks and they turned out alright...but nothing to write home about. These, my friends, were not the same outcome. Yes, I used the leftover string cheese from the above recipe. Cut your sticks into balls, dip in skim milk, and toss in the breading.... I actually don't know how long I baked them because I watched them the whole time thinking they were going to cheesily explode in the oven because how could the cheese not just melt instead of staying in between the teeniest layer of breading that I could barely see after I put them on the greased baking sheet? Don't mind the shadows in the pictures, they're irrelevant. *EDIT* This recipe has been viewed quite a bit lately, and some people have had trouble with the cheese melting into puddles in the oven. Use fat free cheese sticks (they don't melt as easily).

Oven Pancake with Apples & Bacon Pancakes is one of the very favorite family foods in Sweden - and while it's usually thin, Swedish pancakes that's on the menu, sometimes it's much more convenient to make a thick oven-baked pancake. And this is great too! It's usually more savory than the thin kind (which is often served with jam and whipped cream) and I like to put apples and bacon in mine. However, I like to eat it with something sweet - jam, or why not maple syrup? Oven Pancake with Apples & BaconServes 4 140 g bacon, diced2 apples1 red onion4 eggs300 ml (1,2 cups) flour800 ml (3.2 cups) milksalt Preheat the oven to 200°C. Put the diced bacon in a large, rimmed oven pan. Meanwhile, peel and slice the apples, and slice the onion thinly. Whisk together milk and flour, add the eggs and a pinch of salt. Recipe in Swedish:Ugnspannkaka med bacon och äpple

Marshmallow Crunch Brownie Bars I had originally planned on using the title “Marshmallow Chocolate & Peanut Butter Crunch Brownie Bars”. That seems mighty long, but is truly the best description of these bars, and they are absolutely phenomenal. Imagine this: rich, decadent brownies. Topped with ooey, gooey marshmallows. Topped again with chocolate-peanut butter-Rice Krispy deliciousness. It seems insane to think that there is any way that you can improve on these bars, but I do think there is one thing I will do differently next time: I plan on cutting the quantities for the brownie layer in half. You’ll want to hurry up and make these immediately. More brownies with a twist:Chipster-Topped BrowniesCookies and Cream Cheesecake BrowniesSamoas Brownies 1 year ago: Homemade Pierogies2 years ago: Outrageous Brownies

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