Pepperoni Pizza Puffs Recipe Most of the time I try to be a good girl and eat my salads and veggies, but come football time, I’m perfectly happy gorging on chicken wings and pizza. If you’re looking for something fun to serve for the big game, try out these Pepperoni Pizza Puffs! These pizza puffs are kind of like a pepperoni pizza, but instead of sitting on a crust, the sauce and pepperoni are nestled inside a pillow of puff pastry. I’ll say that again. “Nestled inside a pillow of puff pastry.” How could anything nestled inside a pillow of puff pastry not be delicious? You start out making a simple tomato sauce, with some fresh thyme and rosemary for good flavor: Then you can add some chopped pepperoni, mozzarella, and parsley to the sauce. Roll out a sheet of puff pastry and place small plops of the pepperoni pizza sauce on one half of the puff pastry strip, rub the edges with a little egg wash, and fold over the top (the photos below go top to bottom): Then crimp the sides with a fork. Enjoy! Ingredients: Directions:
Pepperoni Roll...my own version Hello everyone! Welcome! Thanks for stopping by! Here is my version of a pepperoni roll. It is soooo delicious! I have learned that there are some pretty fantastic pepperoni rolls in West Virginia...I would love to try one some day. This is just my version...a simple, yummy recipe that I make for my family for dinner once in a while. I love pepperoni rolls! I like to use Rhodes brand. (not being paid by Rhodes to say that...I just love their products) Loosely cover the frozen bread dough with plastic wrap. Roll dough out to approximately 11 x 11 square. One frozen dough log makes one pepperoni roll. Lay pepperoni on dough covering entire surface. Sprinkle with shredded mozzarella cheese. Next, sprinkle with shredded Parmesan cheese. Lightly sprinkle with Italian herbs...basically, some dried oregano, parsley and basil. Add a sprinkling of garlic powder. Roll up dough starting at one edge of square. Place rolls on baking sheet, leaving space between. You do not need to let rise. P.S. Enjoy!
Skinny Taco Dip A must have at every large get together: birthdays, football, holidays – this dip always disappears! This is my daughter Karina's favorite dip, which she has nicknamed "the stuff". It's easy to prepare and everyone always wants the recipe when they try it. Serve it at your next party with your favorite baked tortilla chips and play around with the toppings – try jalapeños, scallions or avocados. Skinny Taco DipServings: 24 • Serving Size: 1/24th of dip • Old Points: 2 pts • Points+: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild salsa1/2 packet taco seasoning 2 cups iceberg lettuce, shredded fine 2 large tomatoes, seeds removed and diced 1 cup reduced fat shredded cheddar cheese 2.25 oz sliced black olives Directions: In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.
Chili Cheesecake Preheat the oven to 325 degrees. In a medium bowl, combine the tortilla chips and butter. Press into the bottom of a 9-inch springform pan. Bake for 15 minutes, remove from the oven, and let cool for a little while. (I usually place it in the fridge so the crust firms up.) In a large bowl, blend the cream cheese, eggs, chili powder and cumin with a mixer. Spread the sour cream over the top and decorate with the tomatoes, green onions, black olives and cilantro. This can be prepared 1 day in advance.
Pizza Dip Over the last while I have slowly been trying to free up some space in my freezer and I recently came across some pizza sauce that I had left over after making a pizza a while back. As soon as I stumbled upon it I remembered thinking that I had wanted to use it to make a hot cheesy pizza dip when I put it in the freezer. Once I had that thought there was no turning back and I was already dreaming up recipes for the dip. At first I was just going to follow my standard hot cheese dip template where I just mix everything up, pour it into a dish and bake it until the cheese is melted, golden brown and bubbling but then I had another idea. Since this pizza dip is in the form of a pizza, you could top it with any of your favourite pizza toppings. This recipe appears in the Game Day Party Food eCookbook along with 19 more of the tasiest snacks on Closet Cooking and 5 all new drool inducing treats! Pizza Dip Servings: makes 4 servings Printable Recipe Ingredients Directions
FRANK'S® REDHOT® BUFFALO CHICKEN DIP Recipe | Frank's® RedHot® Reviewed on 05/30/2012 I love this recipe. My only deviation is to use boneless, skinless chicken thighs in place of canned chicken. Cam C. Reviewed on 04/28/2012 I love this Dip! Amanda h. Reviewed on 04/03/2012 This is always a favorite at parties. Doug F. Reviewed on 03/24/2012 This is always a favorite at parties. Kathy K. Reviewed on 03/21/2012 My family love buffelo chicken dip patty f. Reviewed on 03/11/2012 I serve it with fritos scoops. Katie B. Reviewed on 02/20/2012 Absolutely love this dip, so much so we make it a couple times a week, I use 2 packages cream cheese and the Mexican 4 cheese shredded cheese, turns out perfect every time... Susie N. Reviewed on 02/11/2012 I only use 1 can of chicken and I grind it up really fine in the food processor and put the 1/2 of cup of the redhot sauce in with it and let it soak it up while I am preparing the rest. Janine M. Great recipe! Brock W. Reviewed on 02/03/2012 Super Fabulous! Reviewed on 01/31/2012 tom k. sharon b. Reviewed on 01/30/2012 Jennifer F.
Buffalo Shrimp Bread Bowl Dip Recipe This dip is great for tailgating or parties! Also delicious with chicken and it’s easy to make! Full of shrimp, veggies, and buffalo flavor!! Oh boy, where to start with this Buffalo Shirmp Bread Bowl Dip?! This weekend I had to try to make this Buffalo Shrimp Bread Bowl Dip! To start off with preheat your oven and line a large baking sheet with a few pieces of aluminum foil. The hardest part about this recipe is just chopping everything up which really isn’t that hard, just takes a little bit of time. You also need to chop the shrimp or you can use really small or canned (drained) shrimp. Mix together the other ingredients. Then I mixed in the Frank’s hot sauce, Ranch seasoning, and lemon juice. Fill up the boule with the dip to the top. Cover the boule with the top part. Wrap the aluminum foil around it and bake for about an hour. Before serving, mix in the chopped veggies. I’m just a poor blogger and all I ask for is a little love to keep me going. Recipe type: Appetizer Prep time: Notes
Red Velvet Battered Chicken Fingers recipe This batter is a modified funnel cake recipe with elements of red velvet cake. The only question was, “What do we dip it in?” I tried BBQ sauce, ranch, and even a simple royal icing. The real winner was a honey Dijon dressing because the contrast of sweet and savory was prevalent in both the chicken fingers and the dip. The friends I served this to were very skeptical of the idea, (and so was I after my first recipe attempt failed), but in the end everyone agreed that the Red Velvet Battered Chicken Fingers recipe was a great success. The batter is fairly easy to make, but the important thing here is to make it at the very end when the oil and chicken are already ready to go. Salt the chicken and dredge it in flour to help the batter stick. Dip in batter next. Then drop it right in the hot oil! Set to cool. The chicken fingers had the same texture as they do at Chinese takeout in the area, but with a much different flavor…red velvet cake! Red Velvet Battered Chicken Fingers
Red Velvet Battered Onion Rings This post is the behind the scenes DVD commentary for my Tablespoon post yesterday on red velvet chicken tenders. Awhile back, a friend emailed me a link to an article talking about red velvet fried chicken on a menu at a restaurant in San Fran. The link was accompanied only by the text "I want". This idea was in the back of my head for awhile, but the recipe seemed clunky to me, Fried chicken needs to fry for a long time, wouldn't the red velvet burn? So when Tablespoon was looking for unique "batters" for the start of the baseball season, I decided to go for it (you know how much I love cheesy puns, baseball, and fried things) and try out my take on the recipe. The plan was to have the friend over who initially suggested the idea and finally make these crazy things, but unfortunately time got away from me and at the last minute I had to just make them on my own. Starting out like normal onion rings, soaking in buttermilk. Here is where things went wrong. The final milk addition.
Ranch Roasted Fingerling Potatoes with Buffalo Yogurt Dipping Sauce First of all, can we all just agree that fingerling potatoes are just about the cutest things in the food world ever? I love when I open a big bag of them to find a couple of teeny tiny little cuties hanging out in there – if they didn’t have to be cooked I’d probably just eat them raw! Back to this post though – in case y’all haven’t noticed, I’ve got spring fever (aka “Pre-Summer Fever”) something fierce. If I’m not making something that directly reminds me of summer, I’m probably making something that will make me look or feel good during the summer months. When I think of spring and summer I always think about grilling out, which inevitably means some killer burger action. The great thing is that fingerling potatoes are pretty much fry-sized already, which means that the whole washing and cutting thing is minimized and thick-cut delicious steak fries are obtainable in the shortest amount of time ever. Dive in! Preheat oven to 425.
Baked Chicken & Cheese Taquitos - No Gojis No Glory You guys…I can’t even with these taquitos. They were soooo good. I seriously will never ever ever go back to store bought, frozen taquitos after making these. I mean, how could I after knowing how fantastic homemade chicken taquitos can taste? And the added bonus? You actually know what you’re eating…no need to try to decipher a hauntingly cryptic ingredient list…gross. Anyway, as I mentioned yesterday, I get so excited about Cinco de Mayo every year, so I’m taking major advantage of the holiday to whip up some Mexican favorites. Yuum-mmy…. Baked Chicken & Cheese Taquitos Ingredients 16 corn tortillas3 pound rotisserie chicken, (4 cups shredded)1¼ cup Mexican blend shredded cheese1-2 jalapenos, seeds in (I used 2)½ tsp onion powder¼ tsp garlic powder2 tsp chili powder½ tsp sea salt Instructions
Two Quick Sour Cream Dips I was out in Western MA this past weekend for my sisters High School graduation party. I had planned to make an app for the party, but I have been so busy lately I didn't even have time to think of something appropriate. I finally had a clear head the morning of the party, but I had to promise my mom that anything I made would be quick, no actual cooking, and no mess. The first dip was garlic and herb. In the second dip, we didnt need the cream cheese as a thickener with all the cheddar. Tasty and colorful. Red pepper flake serves as a warning that that dip has a bit of a kick. Awww sisters enjoying a chip together. Oh.