Category: APPETIZERS

SOUTH of the BORDER CHICKEN WINGS & BEER BAKED BEANS

SOUTH of the BORDER CHICKEN WINGS
GLAZE
1 cup BBQ sauce (I use Sweet Baby Ray’s Original)
1/4  cup light corn syrup
1 small can chopped green chiles, drained
1 bunch green onions, finely minced
1 teaspoon garlic powder
1/2 teaspoon cumin
Juice of 1 lime

  • In a small saucepan whisk together the BBQ sauce, corn syrup, garlic powder and cumin.
  • Stir in green chiles and onions.
  • Bring to a SLOW boil. Reduce heat and simmer 5 minutes.
  • Whisk in lime juice and set aside.

WINGS
2 pounds chicken tenders
1 teaspoon garlic powder
Fresh ground salt and black pepper

  • Preheat oven to 450°.
  • Line baking sheet with foil and spray with non stick spray.
  • Sprinkle garlic powder, salt and pepper on chicken pieces.
  • Arrange chicken in a single layer.
  • Bake 25-30 until cooked through.
  • Brush with glaze last 10 minutes.
  • Serve with remaining sauce and ranch for dipping.

JALAPENO RANCH (FOR DIPPING)
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving

BEER BAKED BEANS
1 pound small white beans, soaked over night, drained and sorted
1 medium Vidalia onion, chopped
1 large shallot, sliced
1 cloves garlic, minced
1 tablespoon honey
6 slices bacon, cooked crisp and crumbled
2 bottles Angry Orchard Summer Honey hard cider or Shocktop
1 1/2 cups hot water
2 tablespoons Apple Cider Vinegar
1 KNORR chicken gel bouillon
Fresh ground salt and black pepper, to taste

  • Preheat oven to 350°.
  • In a large skillet cook bacon, reserving 1 tablespoon of the bacon grease.
  • When bacon is done, add onions, shallot and garlic to bacon grease sauteing until opaque.
  • Whisk together the beer, hot water and bouillon. Add to onion mixture and bring to a SLOW boil.
  • Add honey, vinegar, salt and pepper.
  • Add beans and return to a boil.
  • Transfer to baking dish baking until beans are tender and moisture is absorbed.
  • Stir in bacon just before serving.

My family added some of the extra wing sauce from above to the beans and LOVED it.

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HAM & CHEESE ROLLS with CREAMY 3 CHEESE DIPPING SAUCE

HAM & CHEESE ROLLS with CREAMY 3 CHEESE DIPPING SAUCE
1 can Pillsbury refrigerated thin crust pizza dough
8 ounces grated sharp cheddar cheese
8 ounces deli ham, sliced thin
1 egg, beaten
Sea salt
1tablespoon butter, melted
Progresso Recipe Starters Creamy Three Cheese cooking sauce, for dipping

  • Pre-heat oven to 425 degrees.
  • Unroll pizza dough onto a lightly greased baking sheet.
  • Top dough evenly with ham slices and grated cheese.
  • Carefully and tightly roll up dough from the long end into a log; pinching the seam to seal.
  • Slice log into 16 equal pieces.
  • Set each piece cut side-down on baking sheet.
  • Brush dough with beaten egg, then sprinkle sides and tops with  a little salt.
  • Bake 15 to 20 minutes until golden brown and cheese is melted and bubbly.
  • Brush dough with melted butter.
  • Sprinkle with a little more salt.
  • Serve with warm Creamy Three Cheese cooking sauce on the side for dipping.

 

GREEN CHILE BUFFALO WINGS and QUINTESSENTIAL MAC & CHEESE

GREEN CHILE BUFFALO WINGS adapted from a recipe at recipegoldmine.com
1 pound chicken wings and/or drumettes
1 can Old El Paso chopped green chiles, drained
1/2 cup Frank’s Original Red Hot Sauce
1 cup Smucker’s Orange Marmalade or Apricot Pineapple Jam
1 cup King Arthur flour
1 stick Crisco
1 stick organic butter
salt and pepper, to taste
1/2 + 1/2 teaspoon sugar

  • Melt Crisco stick and butter together in a large skillet over a medium high heat.
  • Add flour to a gallon size ziploc bag.
  • Add chicken pieces and toss to coat.
  • Add chicken pieces to oil, but do not crowd.  
  • Salt and pepper generously and then sprinkle with 1/2 teaspoon sugar.
  • Cook until wings begin to bleed before turning.
  • Season again and sprinkle remaining sugar.
  • Cook until browned all over.
  • Add jam, hot sauce and green chiles to small food processor, processing until smooth.
  • When chicken is completely browned, dip each piece into the sauce and then place on baking sheet.
  • Bake 15 minutes until heated through.

Can’t say for sure who, though I highly suspect grams started it, but mom used to put crushed potato chips on top of casseroles, tuna in particular.  I decided to taste test it on mac and cheese.  I put it up against homemade crushed garlic croutons – the croutons won.

QUINTESSENTIAL MAC & CHEESE
16 ounces pasta, prepared per package
1/3 cup red onion, small dice
Himalayan Pink Salt
Fresh Ground black pepper
1/2 teaspoon paprika
2 tablespoons organic butter
2 tablespoons flour
1 cup heavy cream
1 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese
1/2 cup shredded Face Rock Vampire Slayer Cheddar Cheese
1/4 cup extra sharp Cheddar Cheese

  • Preheat oven to 350 degrees.
  • In a large saucepan, melt butter.
  • Add onion, cooking until translucent.
  • Add flour, stirring until golden.
  • Add cream and stir until smooth.
  • Add seasonings, stirring to blend.
  • Add cheeses, blending until smooth.
  • Toss with cooked pasta and pour into prepared baking dish.
  • Top with crumbled Garlic Croutons.
  • Bake 30 minutes until heated through.

RACING DIP aka KRAB ENCHILADAS, YOU CHOOSE

This is a great dip for ANY tailgate party. Serve it fresh out of the oven… hot and bubbly and served with tortilla chips.

RACING DIP 

2 (8-ounce) packages cream cheese, at room temperature
1 clove garlic, minced
4-5 LARGE  green onions, chopped
1 can Rotel original tomatoes, DRAINED VERY WELL
2 tablespoons sour cream
8 ounces Flaked Krab, chopped small
15-ounce can black beans, rinsed & DRAINED VERY WELL
Frank’s Original Hot Sauce to taste
Sea salt to taste
1 cup Colby-Jack mixed grated cheese
tortilla chips for dunking
  • In a large bowl, soften cream cheese by beating until smooth with an electric mixer. 
  • Add garlic, green onions, tomatoes, sour cream, chicken pieces and black beans stirring by hand until combined. 
  • Add hot sauce and sea salt until you reach desired taste. 
  • Arrange ingredients in an oven safe dish and top with grated cheese.
  • Bake 20-30 minutes at 350 degrees until cheese is brown and bubbly.
  • Serve with chips.
NOTE: Dip can be served cold but we like it best warm.

The leftovers are then perfect for making seafood enchiladas.  

  • Roll into tortillas. 
  • Top with chile verde sauce and more grated cheese.  
  • Bake and enjoy.

SASSY PHILLY CHEESE, or ROAST BEEF JALAPENO or ?? SANDWICHES FOR TAILGATING TIME

The key here is in the dressing.  I have made these with ham and Swiss, different flavors of cream cheese or just plain, roast beef and jalapenos, etc… The flavor combos are endless.  Plus these are the perfect size for football tailgating or Superbowl parties and King’s Hawaiian is now making this bread in a mini sub size which is perfect for those big strapping guys who think the little squares are too dainty for them LOL.

Tonight’s combo is Genoa Salami, oven roast turkey, roast beef and colby jack with plain green cheese for me and the same meats for hubby with baby swiss.

Adapted from  Philadelphia® Cream Cheese Recipe

12 Servings
1 package (12 count) Hawaiian bread rolls or 1 package (6 count) mini sub rolls
1 pound shaved meats
12 slices cheese
1 bunch green onions, sliced thin
1 tub (8 ounces) PHILADELPHIA® Cheese Spread
*1/2 cup butter, melted
*1 tablespoon Worcestershire sauce
*1/4 cup grated Parmesan cheese
  • Cut all rolls in half. Place roll bottoms in 9×13-inch pan*.
  • Layer equal amounts of ham on each roll bottom. 
  • Top with Gruyere and then green onions.
  • Spread a generous amount of the cream cheese spread on top of each roll.
  • Return the tops to the bottoms making sandwiches.
  • In a separate bowl, mix together the butter, Worcestershire sauce and Parmesan cheese. 
  • Pour over your sandwiches, cover with plastic wrap and let sit for at least 20 minutes.***
  • When ready to bake, remove plastic wrap and cover with foil. If you chilled overnight, bring to room temperature before baking.
  • Bake in a preheated 350°F oven for 20 minutes or until warmed through. 
  • Enjoy!

COOK’S NOTES:

  • I use my Lasagna Pan and it works like a charm.
  • CHANGE YOUR overall sandwich FLAVOR by changing the meats and cheeses.
  • You can make these ahead of time and allow them to sit in the refrigerator overnight. 
  • *These ingredients are the key to these delicious sandwiches no matter which flavor combos you use. 

BUFFALO CHICKEN MEATBALLS

My DIL tried this recipe via Facebook, but it was “missing” something or had too much as hers was a bit “runny”.  She asked me if I’d take a look and after 2 tries I have finally adapted it into a working recipe.  I’ll list the original recipe and my changes are in red.

BUFFALO CHICKEN MEATBALLS adapted Facebook recipe of unknown origin

1 pound extra lean ground chicken
2 ounces reduced fat cream cheese, softened
2 eggs 1 egg
3 tablespoons crumbled blue cheese, 2 tablespoons Gorgonzola crumbles
3 green onions, finely minced
1/2 cup finely ground Panko crumbs
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Blue Cheese or Ranch dressing for dipping sauce

  • Preheat oven to 350 degrees.
  • Line baking sheet with heavy duty foil or parchment paper for an easier clean up.
  • In a mixing bowl combine all the above ingredients until well combined.
  • Form into meatballs (about 24 small ones) and place on baking sheet.
  • Bake for 10 minutes.

4 tablespoons butter, melted
1/3 cup Frank’s hot sauce

  • Whisk together butter and hot sauce.
  • Brush sauce over meatballs liberally.
  • Return to the oven for 20 minutes more.
  • Serve warm with dipping sauce

 

TEX MEX BLT’s minus the Lettuce

These little delights are perfect finger foods for ANY football party or get together with lots of people. They have just enough kick to spark everyone’s appetite for more.  The shells get crispy and the cheesy filling gets gooey and they are soooooo easy to assemble while looking like you spent hours in the kitchen.

You can also vary the flavors for some extra alternative flavor.  (See my notes below) Use your imagination and make up your own combinations.
TEX MEX BLT’s minus the Lettuce  
3-4 packages phyllo pastry cups – thawed  
1 pound bacon, cooked well and crumbled into very small pieces (very fine ground beef/shredded beef) 
1/2 cup shredded Swiss cheese  (today I used a Jack and Skellig Sweet Cheddar combo) 
1/2 cup medium Cheddar cheese 
1 cup mayonnaise (not Low-fat)  
1 can Rotel original, drained REALLY well* (when I use shredded beef I trade this for a 4 ounce can of diced jalapenos that I chop very fine) 

  • Preheat oven to 350 degrees.
  • Blend the mayonnaise and cheeses together.
  • Fold in the tomatoes and bacon.
  • Scoop evenly into the cups (this will fill about 36).  
  • Place on baking sheet and bake for 15-18 minutes or until starting to brown and get bubbly.

*These shells are pretty small so cut any larger chunks of tomato into smaller pieces to make them easier to fill. I did a couple second run through in my mini food processor.

BUFFALO CHICKEN MONKEY BREAD

These disappeared so quickly that I forgot to get a picture of the finished bread. I made them in my lasagna pan so they would all be the same size. You’ll notice a quite a few strike throughs. I changed the original recipe to do each biscuit the same way so you have a flavor medley in each bite and a more even baking color.

BUFFALO CHICKEN MONKEY BREAD adapted from Pillsbury
2 cans (7.5 oz each) Pillsbury™ Country Style® refrigerated biscuits
2 cups shredded cooked chicken breast
3/4 cup Frank’s Original Hot sauce
1/4 cup Gorgonzola cheese crumbles, crumbled very small 
2 tablespoons ranch dressing
1/4 cup butter, melted
Savory Spice Shop Tableside Garlic Sprinkle
Additional ranch dressing for dipping

  • Heat oven to 375°. 
  • Lightly spray 12-cup fluted tube cake pan with cooking spray.
  • In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
  • Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round. 
  • Place 1 teaspoon cheese in center of each round. 
  • Enclose cheese by bringing sides of dough up and over; pinch dough to seal and enclose cheese.

  • With remaining 16 biscuits, press and stretch each into larger rounds. 
  • Place 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken. 

  • Stretch each biscuit into larger rounds. 
  • Place 1 teaspoon cheese crumbles AND 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken.
  • Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce.
  • Dip each ball of dough into melted butter; layer cheese and chicken balls in pan, alternating to vary sizes.
  • Dip each ball of dough into melted butter; layer loosely in pan. 
  • Roll each ball in  Savory Spice Shop Tableside Garlic Sprinkle.
  • Bake 15 to 20 minutes or until tops of balls are golden brown. 
  • Cool in pan slightly, about 5 minutes. 
  • Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. 
  • Serve bread with additional ranch dressing for dipping.

BUFFALO KISSES to CELEBRATE the BIG Nascar Championship Race

Life is settling down a bit for this leg of our journey and I’ve gotten organized enough to play with a few new recipes. We love appetizers for football and race days so I’m always on the lookout for new recipes.  LOL this recipe is SO NOT like the original Buffalo Wing Poppers  it really isn’t funny, but ironically they do look similar. 

So, like so many other recipes I will give you the original ingredients in black and my changes in red – you choose what you like.  This recipe makes a wonderful tailgate or party appetizer! 

NOTE: I had an unfortunate accident with jalapeno peppers 5 years or so ago so I ALWAYS use gloves when working with peppers.  The original recipe called for “piping” the cheese mixture into the peppers, but I find since I already have gloves on that they are easy to form with a spoon and my fingers.

BUFFALO KISSES
20 Jalapeno peppers, washed well 10 Jalapeno peppers, washed well
8 ounces cream cheese softened
1 1/2 cups shredded mozzarella 1 + 1/2 cups shredded mozzarella (divided)
1/4 cup Parmesan Cheese
1 cup diced cooked chicken 1 1/2 cups shredded/diced rotisserie chicken
1/2 cup buffalo wing sauce (I use Frank’s Red Hot)
1/2 cup blue cheese salad dressing  1/2 cup RiverHouse Parmesan Herb dressing*
Tortilla Chips

  • Preheat oven to 325-350 degrees.
  • Grease a 6 inch casserole dish and small cookie sheet.
  • Cut peppers in half lengthwise leaving stems in tact.  Remove seeds.
  • In a mixing bowl blend together the cream cheese, 1 cup of mozzarella shredded cheese and Parmesan cheese.
  • Add hot sauce and dressing, blending well.
  • Fold in chicken until well blended.
  • Fill peppers and place on greased cookie sheet. 
  • Fill baking dish with remaining cheese mixture.
  • Top with remaining mozzarella cheese.
  • Baked uncovered for 20-40 minutes depending on your desired level of spice.  The longer they cook, the milder they get.
  • Serve with Tortilla chips.

*LiteHouse makes a good one if you can’t find RiverHouse

PEPPERONI PIZZA DIP

Don’t forget football started this week! We have lots of games tomorrow and a double header on Monday night. You know what that means – FOOTBALL FOOD for TAILGATING TIME!  We’rein our 5th season of tailgating time and looking for more new recipes to feed the crowds.  Come join us to link up your favorite football foods.

PEPPERONI PIZZA DIP
8 ounces cream cheese
8 ounces pizza sauce
1 cup grated 4 cheese blend
1 cup diced pepperoni pieces
1 teaspoon Italian seasoning
Crostini

  • Preheat oven to 350 degrees.
  • Cream together the cream cheese, pizza sauce, Italian seasoning and most of the grated cheese.
  • Spread into a greased baking dish.
  • Top with pepperoni and remaining cheese.
  • Bake 20 minutes.
  • Serve hot with Crostini or your favorite crackers.

PARSNIP PUREE POTATO SKINS

Did you know that parsnips are from the carrot family? This vegetarian diet hubby requested is giving me room to try some new recipes and I’m losing weight though he says he isn’t.

PARSNIP PUREE POTATO SKINS
1 1/2 pounds parsnips, peeled & cut into 1 inch pieces
2 medium potatoes, baked & scooped out
1 green onion, sliced thin
2 tablespoons sour cream
3-4 ounces grated cheddar cheese
1/4-1/2 cup heavy cream
4 tablespoons butter, melted
pinch of nutmeg
salt and pepper to taste

  • Preheat oven to 350 degrees.
  • Bring a pot of salted water to a boil. Add parsnips and boil 20-25 minutes until extremely tender.
  • Bake potatoes in oven or microwave. Halve them and scoop out the insides.
  • Puree the cooled parsnips and potato insides until smooth.
  • Add butter, sour cream, salt, pepper, nutmeg and heavy cream and blend well.
  • Fill potato shells with puree. This makes enough to also fill 2 compotes for another meal later in the week.
  • Top with grated cheese and green onion
  • Bake for 20 minutes.
  • Increase to broil and brown tops for a minute or so.

LABOR DAY BBQ RECIPES – BLEU CHEESE BURGERS, CHEDDAR BACON BURGERS & COWGIRL KISSES

BLEU CHEESE BURGERS
1/3 pound ground chuck
2-3 tablespoons bleu cheese crumbles
salt and pepper
1/4 teaspoon Worcestershire sauce

  • Mix together, form a patty and grill to taste.

BACON CHEDDAR BURGERS
1/3 pound ground chuck
2-3 tablespoons grated sharp cheddar
1 tablespoons bacon crumbles
salt and pepper
1/4 teaspoon Worcestershire sauce

  • Mix together, form a patty and grill to taste.
  • Top with additional cheese and bacon if desired.

 

COWGIRL KISSES
8 ounces cream cheese
2 tablespoons Foothill Salad Seasoning
1 slice bacon per pepper
Jalapeno Peppers
Raspberry Chipotle Sauce (see below)

  • Mix cream cheese and Foothill Salad Seasoning until well blended.
  • Clean and remove seeds from peppers.
  • Fill peppers.
  • Wrap each pepper with a slice of bacon.
  • Bake or grill over low heat until bacon is crisp.
  • Serve with raspberry chipotle sauce. 

RASPBERRY CHIPOTLE SAUCE 
1 cup Raspberry Jam 
2 tablespoons diced chipotle peppers
2 tablespoons soy sauce
2 tablespoons apple cider or rice wine vinegar 

  • Whisk all ingredients until well blended.
  • Chill until ready to serve.  
  • Warm before serving.

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