Tag: APPETIZERS

PULL APART CHEESY PIGS in a BLANKET with ARBY’S SAUCE ~ BLOG 366.299

PULL APART CHEESY PIGS in a BLANKET adapted from Mary Berg

1 1/4 cups bread flour, plus more for dusting and kneading
1 teaspoon instant yeast
FRESH ground sea salt and black pepper, to taste
1/4 cup WHOLE milk
1/4 cup water
1 tablespoon unsalted butter, plus more for the bowl
1 tablespoon QUALITY honey
2 tablespoons Dijon mustard, plus more for serving OR 2 tablespoons creamy horseradish
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 1/2 cups FRESH grated medium Cheddar
6 jumbo ALL beef hot dogs
Dijonnaise, optional
Goop or Ketchup, optional

  • Whisk together the flour, yeast and salt in a large bowl until well combined.
  • Combine the milk, water, butter and honey in a small saucepan or microwave-safe bowl and heat just until the butter is melted and the mixture is lukewarm. If it accidentally gets a little too hot, just set the mixture aside for a few minutes.
  • Pour the milk mixture into the flour mixture and stir until a shaggy dough forms. Turn the dough onto a floured work surface and knead until smooth and elastic, about 5 minutes.
  • Place the dough into a lightly greased bowl, cover with a plate or plastic wrap and set aside in a warm place to rise until doubled in size, about 1 hours 30 minutes.
  • Meanwhile, stir together the Dijon or creamy horseradish, garlic powder and paprika in a small bowl.
  • When the dough has risen, heat your oven to 375 and grease a 9 or 10 inch springform pan with nonstick cooking spray.
  • Lightly grease the outside of a small oven-safe ramekin and place in the center of the pan. Set aside.
  • Punch the dough down and turn it out onto a lightly floured work surface.
  • Roll into approximately a 36-inch log then cut into 6 equal pieces.
  • Press and lightly roll each piece of dough to 1/4 inch thick and the same length of your hot dogs.
  • Brush the Dijon or horseradish mixture across the length of each piece of dough.
  • Scatter the grated Cheddar over top.
  • Place a hot dog on top and bring the dough up and around, pinching to seal.
  • Cut each into 3 equal pieces and arrange the pigs in a blanket, cut-side up, in the prepared springform pan around the ramekin.
  • Bake 35-40 minutes until golden brown and the dough is springy.
  • Set aside to cool for 10 to 15 minutes. 


  • To serve, remove the outer part of the spring form pan and transfer to a plate.
  • Fill the ramekin with Dijon, Dijonnaise, ketchup, Arby’s sauce or goop and serve.

NOTE:

  • You can cheat if you’re in a BIG hurry and use pizza dough sheets or even puff pastry.
  • You can also use regular hot dogs. We just prefer the ALL beef for their flavor and texture after baking.

ARBY’S SAUCE
1/2 cup ketchup
1 tablespoon apple cider vinegar
4-6 tablespoons filtered water
4-5 drops Tabasco sauce
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
2 tablespoons dark brown sugar

  • Combine all together in a small sauce pan.
  • Simmer on low 20 minutes, whisking periodically, especially the last 10 minutes.
  • Keep refrigerated.

BAVARIAN MEATBALLS ala SLOW COOKER

These meatballs make a GREAT appetizer, are also GREAT on a sandwich or served over rice or pasta. But the most preferred method is with mashed potatoes so there is spot for the YUMMY gravy!

BAVARIAN MEATBALLS ala SLOW COOKER
MEATBALLS
1 pound ground chicken
½ pound ground pork
1 LARGE egg, lightly beaten
½ teaspoon garam masala
2 cloves garlic, minced
½ teaspoon paprika
¼ teaspoon cayenne pepper
FRESH ground sea salt and black pepper

GRAVY
½ cup chopped onion
¼ cup PACKED brown sugar
1 envelope LIPTON onion soup mix
12 ounces beer or ginger ale
2 cups shredded Gruyere cheese (optional – best on sandwiches)

  • Mix everything together until well blended.
  • Form into 1 inch meatballs. It will make about 36.
  • Coat the slow cooker insert with non-stick cooking spray.
  • Place meatballs in the slow cooker.
  • Combine the onions, brown sugar, onion soup mix, and beer. Pour over and around meatballs.
  • Cook on low 3-4 hours until meatballs are cooked through.
  • Serve over rice, pasta or on hoagies*.
  • Top with cheese.

NOTE*: 

  • If serving on hoagies, place split buns on baking sheet, place meatballs on buns and top with cheese. Broil 4-6 inches from heat source for 2-3 minutes until cheese is melted and golden.
  • If making the “LOAF” mix EVERYTHING (except the cheese) together and add 1 cup Panko crumbs.  Press mixture into a 9×13 baking dish and bake at 350 degrees for 45 minutes.  Top with cheese and return to oven for 5 minutes until cheese is melted.

BAKED HAM & CHEESE SANDWICHES

These little gems have become an ALL TIME tailgating appetizer favorite for any gathering!  You can change up the meats and cheese for your own liking 😀

BAKED HAM & CHEESE SANDWICHES
1/2 cup butter, melted
3 tablespoons Worcestershire sauce
2 tablespoons HEINZ yellow mustard**
1 tablespoon minced onion
1 tablespoon poppy seeds
3 teaspoons sugar
1 package King’s Hawaiian rolls (I use the 8 pack small burger size)
8 slices COLBY cheddar cheese, halved
8 thin slices of deli ham, halved
8 slices Provolone cheese, halved

  • Preheat oven to 350°.
  • In a small bowl whisk together the butter, mustard or mayonnaise, onion, Worcestershire sauce, sugar and poppy seeds.
  • Place the bottoms in a 9×13 baking dish.
  • Brush each bottom with butter mixture.
  • Top each bun with layers of Colby cheese, deli ham and Provolone cheese folded to fit accordingly.
  • Brush with half the butter mixture.
  • Put roll tops on. Brush with remaining butter mixture.
  • Bake, uncovered 10-15 minutes until cheese is melted.

NOTE: I’m deathly allergic to mustard and substitute mayonnaise for the mustard and then put mustard on the serving table for others to use at their pleasure.

BACON WRAPPED JALAPENO CHICKEN BITES

Chicken and cream cheese spread stuffed into jalapenos, rolled and wrapped with bacon and then grilled. YUMMY!

BACON WRAPPED JALAPENO CHICKEN BITES adapted from Trisha Yearwood

4 boneless, skinless chicken thighs
1 tablespoon butter
FRESH ground sea salt and black pepper
3-ounce package cream cheese (I use herbed cream cheese spread), softened
8 LARGE jalapeno peppers, halved and seeded
8 slices bacon

  • Generously season chicken thighs with FRESH ground sea salt and black pepper.
  • Saute chicken pieces until browned and cooked through.
  • Move chicken to cutting board and dice small or shred.
  • Stir chicken pieces into softened cream cheese.
  • Wrap each roll with one piece of bacon and secure with a toothpick. (These look a bit odd today because I only had half slices of bacon).
  • Grill until bacon is brown and crispy on both sides.

NOTE: Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. Even an inadvertent swipe of the hand close to your eyes could be a VERY unforgettable and unwelcome experience.

COWBOY SMOOCHES

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.

COWBOY SMOOCHES

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
Jalapeno Peppers

  • 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

SWEET & SOUR CHICKEN WINGS

SWEET & SOUR CHICKEN WINGS
1/3 cup Bragg’s liquid aminos
1/2 cup apple cider vinegar
1/2 cup QUALITY sweet honey
3 cloves garlic, minced
2 inch piece of ginger, peeled and minced
3 pounds chicken wing pieces
sesame seeds to garnish
2 green onions, sliced thin for garnish

  • Preheat oven to 475°.
  • In a small saucepan whisk together the liquid aminos, vinegar, honey, garlic and ginger.
  • Bring to a simmer over medium-high heat, stirring occasionally until reduced by half and starting to thicken, about 30 minutes.
  • Strain through a sieve and discard solids. You should have about 2/3 cups of sauce.
  • Transfer sauce to large mixing bowl.

 

  • Arrange chicken wing pieces on a jelly roll pan covered in foil and sprayed with non-stick cooking spray.
  • Bake 30-35 minutes until golden, crisp and cooked through.
  • Transfer wings to sauce bowl and drain fat from pan.
  • Toss wings until well coated by sauce and most of sauce is absorbed, about 3-5 minutes.
  • Sprinkle with sesame seeds and green onions to serve.

SALISBURY STEAK MEATBALLS

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.

MEATBALLS
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)

GRAVY
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.

TROPICAL BBQ MEATBALLS

Seems like lately I have needed to make a bunch of appetizers for one event after another. Meatballs are one of my favorite dishes to make and can be prepared bite size AND in large batches without sauce and frozen for the future.

TROPICAL BBQ MEATBALLS makes 3 dozen 1 inch meatballs

1 cup quick cooking oats
3/4 cup finely minced Vidalia onion
1/2 cup + 2 tablespoons half and half
1 large egg, lightly beaten
3 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
3/4 pound lean ground beef
3/4 pound ground pork
1/2 teaspoon chili powder
1/2 teaspoon paprika

  • Preheat oven to 350°.
  • Grease a wire rack and set inside a jelly roll pan.
  • Combine the oats, half the onion, half and half, garlic, egg, salt, pepper, chili powder and paprika in a large bowl.
  • Crumble the beef over the oats mixture and using your hands, mix well, but with minimal mixing.
  • Roll into 1 inch balls and place on wire rack.
  • Bake 20 minutes or until meat is no longer pink.
  • Remove rack from pan.
  • Wipe pan dry of any grease.
  • Add meatballs back to pan.

1/2 cup ketchup
1/2 cup apricot pineapple preserves
3/4 cup packed brown sugar
1/2 teaspoon liquid smoke
2 tablespoons honey

  • Combine the ketchup, preserves, brown sugar, liquid smoke and remaining onion in a small saucepan.
  • Bring to a SLOW boil.
  • Reduce heat, add honey and simmer 10-15 minutes until thickened.

 

  • Drizzle sauce over meatballs and turn to coat.
  • Return pan to oven and bake another 15 minutes.
  • Arrange on a platter and serve.

JALAPENO HONEY STICKY WINGS

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.

SPICY CHICKEN POT STICKERS with BLACKBERRY SAUCE

SPICY CHICKEN POT STICKERS with BLACKBERRY SAUCE makes 3 dozen

POT STICKERS
1 pound lightly browned ground chicken
1/2 cup shredded cabbage
1 carrot, shredded
2 cloves garlic, minced
2 green onions, thinly sliced
1 tablespoon Bragg’s Liquid Aminos
1 tablespoon Hoisin sauce
1 tablespoon FRESH grated ginger
2 teaspoons sesame oil
1/4 teaspoon FRESH ground white pepper
1/4 teaspoon red pepper flakes
36 wonton wrappers
2 tablespoons avocado oil

  • In a large bowl combine the ground chicken, cabbage, carrot, garlic, green onions, liquid aminos, Hoisin sauce, ginger,, sesame oil, pepper and red pepper flakes until well blended.
  • Place 1 tablespoon of mixture into the center of each wonton wrapper.
  • Rub edges with a bit of water.
  • Fold edge over diagonally and crimp edges together to form each dumpling.
  • In a large skillet heat oil over medium heat.
  • Working in batches place pot stickers in a single layer – DO NOT CROWD PAN! Cook until golden and crispy, 2-3 minutes per side.
  • Drain each batch on a wire rack to drain while cooking the next batch.

DIPPING SAUCE
1/2 cup Bragg’s Liquid Aminos
1/2 cup apple cider vinegar
2 teaspoons sesame oil
3 cloves garlic, minced
1 tablespoon FRESH grated ginger
1/3 cup blackberry jam

  • Whisk together ALL the ingredients.
  • Heat in a saucepan until desired heat and consistency.
  • Serve with pot stickers.

 

SAUCY MEATBALL SLIDERS

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
6 buns
Parmesan cheese

  • 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

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.