Whether you use a grill or the oven these are a HUGE hit with the guys and a perfect appetizer for ANY sporting event! They are quick, easy and can easily be prepared in advance! If you want something with a little less punch try my COWGIRL KISSES with their raspberry chipotle sauce.
8 ounces chive and green onion cream cheese
2 tablespoons Frank’s Hot Sauce
4 slices bacon, diced and browned crisp
1/3 cup shredded cheddar cheese
- Mix cream cheese and hot sauce until well blended.
- Fold in half of the cheese.
- Clean and remove seeds from peppers.
- Fill peppers with cream cheese mixtures.
- Sprinkle with the remaining cheese and bacon pieces.
- Bake or grill over low heat 15-20 minutes.
or try my COWGIRL KISSES
Who doesn’t love a classic salisbury steak? We have all eaten it at some point growing up. Salisbury steak was mom’s way of keeping it homestyle while stretching the budget too. Now I have a recipe that still does that, but works as an appetizer or a pot luck dish and utilizes the slow cooker so you don’t heat up the kitchen. 😀
SALISBURY STEAK MEATBALLS – 24 meatballs
1 medium Vidalia onion, halved and sliced thin
3 cloves garlic, minced
1/2 pound button mushrooms, cleaned and sliced thin
- Place the onion slices, minced garlic and mushrooms in the bottom of the slow cooker.
2 pounds lean ground beef
1 cup PLAIN breadcrumbs
1/2 cup whole milk
1 tablespoon Worcestershire sauce
1 tablespoon parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon each FRESH ground sea salt and black pepper
- In a large mixing bowl thoroughly combine the ground beef, Worcestershire sauce, milk, parsley, garlic powder, onion powder, salt and pepper.
- Form 24 meatballs of equal size.
- Gently arrange meatballs in slow cooker on top of the onions and mushrooms. (About 2 layers)
2 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1/2 teaspoon each FRESH ground sea salt and black pepper
3 tablespoons cornstarch
3 tablespoons water
- Whisk together the beef broth, tomato paste, Worcestershire sauce, salt and pepper.
- Pour over the meatballs evenly.
- Cook on low for 8 hours or high for 4 hours until meatballs are cooked though and still tender.
- Use a slotted spoon to transfer the meatballs, onions and mushrooms to a serving platter.
- In a small bowl whisk the cornstarch and water together until smooth to form a slurry.
- Whisk the slurry into the crock pot until well blended.
- Add the meatballs, onions and mushrooms back into the slow cooker.
- Adjust the seasoning to taste, cover and cook on low another 30 minutes.
- Serve over noodles or mashed potatoes.
4 hot dogs
1/2 cup Bisquick or other pancake mix (DO NOT USE GLUTEN FREE)
2 tablespoons water
Oil for frying (enough to MOSTLY cover hot dogs)
- Poke a 1/2 skewer through half a hot dog. Spiral cut by diagonally placing your knife against the hot dog while rotating. CUT ALL THE WAY THROUGH WHILE CONSTANTLY TURNING SKEWER TO GET A SPIRAL CUT.
Spread open to create a space between the slits.
Combine Bisquick with water.
- Divide mix into 8 portions.
- Roll the dough out into a 4 inch strip.
Roll the dough around the hot dog between the meat edges.
- In a large pan (preferably cast iron) heat oil to 325°.
Fry for 2-3 minutes, turning as necessary.
- Serve with your favorite condiments or some tornado sauce.
1/4 cup jalapeño ketchup
2 tablespoons cup mustard
- Whisk together and enjoy!
JALAPENO HONEY STICKY WINGS
3 pounds chicken wings and drumettes
1 1/2 cups Heinz Jalapeño ketchup
1/3 cup packed brown sugar
1/4 cup champagne or rice wine vinegar
2 tablespoons mild honey
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
2 teaspoons liquid smoke
FRESH ground sea salt and black pepper, to taste
1 jalapeno seeded and sliced thin
1/3 cup minced red onion
sesame seeds, to garnish
- In a LARGE bowl whisk together the ketchup, brown sugar, liquid smoke, honey, vinegar, Worcestershire sauce and garlic.
- Fold in the red onion.
- Season with salt and pepper, to taste.
- Add chicken pieces and toss to coat.
- Spray slow cooker with non-stick cooking spray.
- Add chicken pieces to slow cooker.
- Cook on low 3 hours or until chicken is tender and cooked through.
- Garnish with jalapeño slices and sesame seeds.
NOTE: For a spicier wing add the jalapeno slices with the red onion so they cook the entire time together.
SAUCY MEATBALL SLIDERS makes 6 sliders
3/4 pound ground beef
1/4 cup breadcrumbs
1 tablespoon ricotta cheese
1 egg, lightly beaten
FRESH ground salt and pepper, to taste
1 batch authentic meat sauce
- Preheat oven to 450°.
- In a large bowl combine your breadcrumbs, ricotta cheese, 1 1/2 tablespoons meat sauce, egg, salt and pepper.
- Add ground beef and minimally mix by hand JUST until well blended.
- Form 6 meatballs.
- Place meatballs on a baking sheet that has been lined with foil.
- Bake 15-18 minutes until browned and cooked through.
- While meat balls cook, heat sauce in large skillet.
- When meatballs are finished baking add them to sauce, turning to coat.
- Toast buns.
- Plate bun bottoms.
- Add a meatball to each bun bottom and top with a spoonful of meat sauce.
- Top with Parmesan cheese.
- Add bun tops.
- Serve with salad.
TEX MEX CHICKEN PINWHEELS
2 chicken breasts cooked and shredded or 2 cups shredded rotisserie chicken
8 ounces cream cheese, softened to room temperature
1/4 cup sour cream
3/4 cup grated cheddar cheese
1/2 cup grated jack cheese
1 can shopped corn, drained well
1 can black beans, rinsed and drained well
1 can ROTEL original tomatoes, drained well
1 bunch green onions, sliced thin
FRESH ground sea salt and black pepper
6 slices bacon, cooked crisp
6 10 inch burritos
Salsa for serving
- In a large mixing bowl combine the cream cheese and sour cream with an electric mixer until smooth.
- Season with salt and pepper to taste and blend again.
- Fold in grated cheese until well blended.
- Fold in vegetable mix, chicken pieces and crumbled bacon.
- Divide mixture among the tortillas, spreading it out evenly and short of the far edge.
- Roll up tightly and secure with toothpicks.
- Cover with plastic wrap and chill at least 2 hours.
- Remove from the refrigerator and slice into rounds.
- Serve with Salsa.
Here’s what I made for St. Patrick’s Day!
REUBEN TORTILLA PINWHEELS
8 ounces cream cheese, room temperature
1/2 cup Russian Salad Dressing
1/2 cup sauerkraut, rinsed and drained REALLY WELL
8 ounces QUALITY Swiss or Gruyere cheese (shredded)
3/4 pound thinly sliced corned beef
8-9 inch flour tortillas
- Mix together cream cheese and Russian dressing until smooth and creamy.
- Add in sauerkraut and blend well.
- Spread one side of a tortilla with cream cheese mixture ALMOST all the way to the edges.
- Sprinkle with a layer of grated cheese.
- Layer a few slices of corned beef on top of the cheese.
- Roll up tortilla tightly.
- Repeat with remaining ingredients, laying rolled tortillas on a plate.
- Cover and refrigerate for at least 1 hour.
- Remove from refrigerator and slice into rounds and serve.
BACON PICKLE FRIES – yields 12 “fries”
12 pickle spears
12 strips of bacon
1/4 cup ranch dressing
- Preheat oven to 425°.
- Wrap each pickle spear in bacon.
- Place the bacon-wrapped pickles on a baking sheet, seam side-down.
- Bake until the bacon is cooked through and crispy, 12-15 minutes, turning halfway.
- Serve warm or at room temperature with ranch.
Linking to FULL PLATE THURSDAY at Miz Helen’s Cottage.
I found this recipe for Buffalo Chicken Pull-Apart Bread on Facebook, you know one of those that they show you in video form in 30 seconds or less AND looks really scrumptious? I was thinking of making it as an appetizer when our son and family are here at Christmas time, but needed to test it first. Well, it was HUGE success and I now make it more regularly.
Well, this recipe did not disappoint. I made some of my homemade Farmhouse Buttermilk Dressing to go with it and the combination was addicting! Instead of an appetizer we added a salad and made it a meal.
BUFFALO CHICKEN PULL-APART BREAD
2 packages Pillsbury pizza dough (I used 1 recipe of my homemade pizza dough)
2 cups chicken, cooked and shredded (I used original recipe Costco Rotisserie chicken)
1 cup Buffalo sauce (I used Frank’s Original Hot Sauce)
1/4 cup scallions, chopped (I used more, about double – we like onions)
2 1/2 cups grated pepper jack cheese (I used regular jack cheese)
1/2 cup unsalted butter, melted
1 jalapeno, sliced (OPTIONAL – I didn’t use)
Ranch dressing for dipping (I used a batch of Farmhouse Buttermilk Dressing)
- Preheat oven to 350°.
- In a bowl toss together the chicken, buffalo sauce, green onions and half the cheese.
- Roll out dough and cut into 3×3 inch squares (about 30 squares total). **SEE NOTE
- Brush each square with the melted butter.
- Top each square with a spoonful of chicken mixtures and then a sprinkling of the remaining cheese.
- Brush loaf pan with butter.
- Stack each square on top of each other in your loaf pan with the chicken side up.
- Brush top of bread with remaining butter.
- Top with remaining cheese.
- Bake 40-50 minutes until golden and set.
NOTE: The original recipe had you doing each square one at a time, but I found it much easier to do them all at once and then stack them in the loaf pan while it was standing on end for a more even and less messy build.
SHARING with FOODIE FRIDAY and TASTY THURSDAY.