Category: SNACKS

ANTIPASTO SQUARES ~ COOKING THURSDAY ~ BLOG 365.292

Antipasto salad at its best – as a hand held snack sandwich. Perfect for tailgating, pot lucks, baby showers, game nights, family get togethers…

ANTIPASTO SQUARES

non-stick cooking spray
2 (8 ounce) tubes crescent dough (non-perforated if you can find them)
1/2 pound thin sliced tavern ham
1/4 pound sliced pepperoni
1/4 pound slice salami
1/2 pound sliced provolone
1/4 pound sliced mozzarella
1 cup WELL drained sliced pepperoncinis and/or banana peppers
1/2 cup WELL drained and chopped marinated artichokes
4 ounce can WELL drained sliced olives
2 tablespoons avocado oil
1/4 cup + 2 tablespoons FRESH grated Parmesan
1 teaspoon FRESH chopped oregano
1 tablespoon FRESH chopped basil

  • Preheat oven to 350°.
  • Grease a 9×13 baking sheet with non-stick cooking spray.
  • Roll out one can of crescents on prepared baking sheet, gently stretching into a rectangle.
  • Layer in the following order ~ pepperoni, provolone, salami, mozzarella, ham, olives, artichokes and pepperoncinis.
  • Sprinkle with half of the FRESH chopped herbs followed by the 2 tablespoons of Parmesan cheese.
  • Unroll remaining tube of crescent dough and place on top.
  • Pinch together seams to seal.
  • Whisk together the oil and remaining herbs.
  • Brush oil mixture all over top of crescent dough, then sprinkle with Parmesan.
  • Bake until dough is golden and cooked through, about 35 minutes. (If dough is browning too quickly, cover with foil.)
  • Let cool at least 15 minutes before slicing into squares.

NOTE: Keep in mind that draining everything exceptionally well and HOW you layer this recipe makes a difference in the outcome. If there is too much moisture the squares can be too soggy.

CANDIED JALAPENOS aka COWBOY CANDY

CANDIED JALAPENOS aka COWBOY CANDY Adapted from Foodie with Family yields 4-6 half pints

3 pounds FRESH FIRM, jalapeno peppers, washed
2 cups apple cider vinegar
6 cups white granulated sugar
1/2 teaspoon celery seed
6 cloves garlic, minced
1 teaspoon ground cayenne pepper

  • Wearing gloves, remove the stems from all of the jalapeno peppers and discard the stems.
  • Slice the peppers into uniform 1/8-1/4 inch rounds. Set aside.
  • In a large pot, bring vinegar, sugar, celery seed and cayenne pepper to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Raise the heat to boiling again, add the pepper slices and garlic, return to a hard boil, then reduce the heat again and simmer for exactly 4 minutes.
  • Use a slotted spoon to transfer the peppers into clean, sterile canning jars to within 1/4 inch of the upper rim of the jar.
  • Turn heat up under the pot with the syrup and bring to a full rolling boil. Boil hard for 6 minutes.
Use a ladle to pour the boiling syrup into the jars over the jalapeno slices.
  • Insert a cooking chopstick to the bottom of the jar two or three times to release any trapped pockets of air.
  • Adjust the level of the syrup if necessary.
    Wipe the rims of the jars with a clean, damp paper towel.
  • Add new lids and rings until finger tightness.
  • Place jars in a pan full of boiling water. Be sure jars are covered with at least 2 inches of water.
  • Boil for 10 minutes for half-pints or 15 minutes for pints.
  • When fully cooled, wipe them with a clean, damp washcloth then label.
  • Allow to mellow for at least two weeks, but preferably a month before eating.

NOTE: These make great gifts! Add any leftover syrup into half-pint jars and process the same as the jalapenos. Save it for brushing on meat for the grill or add it to potato salad or whatever your heart desires??

COON BALLS aka SAUSAGE BALLS – Raccoon NOT INCLUDED

This recipe or a similar version of it has been around since the beginning of time I believe. BUT, I can’t find any direct links to how they originated. I assume them to have began as a southern recipe based on the name, but don’t let the name fool you – there is no raccoon in them, but I suppose there once was probably around the time that the Bisquick was also homemade.

Most recipes call for just the basic ingredients of Bisquick, sausage and cheese. But, the beauty of this recipe is that you can make it any way you want with any flavors you want as long as the proportions are good 😀 Any way you make them, they are simple with few ingredients and virtually foolproof.

COON BALLS are great by themselves, but consider adding a dipping sauce – especially if serving as an appetizer or at a tailgate party. They are also great for breakfast with a sausage gravy.

COON BALLS aka SAUSAGE BALLS

1 pound ground country sausage (hubby likes the hot variety sometimes)
8-16 ounces (about 4 cups) coon cheese or sharp white cheddar cheese, FINELY shredded
2 1/2 – 3 cups Bisquick
2 tablespoons FINELY chopped sage or thyme leaves (depending on sausage flavor)
1/2 teaspoon cayenne pepper or paprika (once again depending on sausage flavor)

  • Preheat oven to 375°.
  • Using your hands blend all together until well mixed. Now if you’re a bit wimpy use the paddle attachment on your stand mixer. This will be a THICK mixture.
  • Roll into 1 inch balls. I use my medium cookie scoop to get uniform sizes.
  • Place on a parchment lined baking sheet.
  • Bake 20 minutes or until browned.

NOTES:

  • DO NOT USE PRE-SHREDDED CHEESE! Pre-shredded cheeses contain a moisture blocking cellulose that will dry out your mixture. Shred your own!!!!
  • DO NOT DIP measuring cup into the Bisquick. Spoon the Bisquick into the measuring cup. When you dip into the Bisquick it tends to pack the cup. You need a looser fill.
  • They freeze really well! To freeze uncooked sausage balls FLASH FREEZE (so they don’t stick to each other) them flat and separated on baking sheets before transferring to ziplock bags or containers to freeze for up to 3 months. Thaw completely in the refrigerator before cooking. If freezing already cooked make sure to COMPLETELY cool them before the FLASH FREEZE.

CHEESY SNACKS

The perfect chewy and cheesy snack, appetizer or soup crouton dippers!

CHEESY SNACKS
2 cups (8 ounce bag) shredded Parmesan cheese
2 cups (8 ounce bag) shredded Mozzarella cheese
1 LARGE egg
1 teaspoon onion powder
1 teaspoon garlic powder

  • Preheat oven to 350°.
  • In a large mixing bowl whisk together the egg, garlic powder and onion powder until mixed well.
  • Fold in shredded cheeses until well blended.
  • Spread in an even layer on parchment paper.
  • Bake 15-20 minutes. Edges will start to crisp and
  • Cool slightly and cut into pieces.

NOTES:

  • I used a Mozzarella and provolone mix instead of plain Mozzarella and a Parmesan Roman Asiago mix instead of plain Parmesan and it adds just a little extra flavor.
  • Add some minced red onion and minced pepperoni chunks to call it CHEESY PIZZA SNACKS!

JALAPENO POPPER WONTON CUPS

Wonton Cups full of yummy bacon, jalapeños (or green chiles if you’re a wimp), cream cheese, cheddar cheese, and sour cream make the perfect party or game day appetizer!

JALAPENO POPPER WONTON CUPS Yield: 12

12 wonton wrappers, (you’ll find them in the produce section for some weird reason)
4 ounces softened cream cheese
1/2 cup sour cream, plus more for serving
3/4 pound bacon, cooked & crumbled, reserve 2 tablespoons
1 cup shredded cheddar cheese, reserve 2 tablespoons
3-4 jalapeños, seeded and chopped (for more spice, do not remove all the seeds and for wimps substitute green chiles – I used HOT green chiles for a middle of the road)
diced green onion for serving

  • Preheat oven to 350°.
  • Spray muffin pan with non-stick cooking spray.
  • Place one wonton wrapper in each muffin cup; bake 10 minutes or until lightly browned.
  • Remove from oven and cool slightly.
  • In a medium-sized mixing bowl, stir together the cream cheese and sour cream until smooth.
  • Stir in bacon pieces, cheddar cheese, and chopped jalapeños or green chiles.
  • Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese.
  • Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and the cheese is melted.
  • Serve with a dollop of sour cream and sprinkle of diced green onion.

VARIATIONS ON THIS RECIPE:

  • Bacon can be replaced with ground beef, crumbled sausage or small diced ham
  • Add crumbled blue cheese, Gorgonzola or flavor of choice
  • Substitute a flavored cream cheese for the plain cream cheese
  • Use a Mexican Sour Cream instead of plain
  • Add chopped red peppers
  • Add chopped onions