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 😀

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.


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
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.



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.


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!



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.


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.


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!
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.


12 egg roll wrappers
12 string cheese
avocado or cocnut oil
Marinara sauce

  • Start in the corner of the egg roll wrapper and roll cheese half way.
  • Fold in at the corners
  • Brush remaining open edges with water and continue rolling until well sealed.
  • Heat 1/2 inch of oil to 375˚.
  • Fry sticks a few at a time until golden brown all the way around.
  • Drain on paper towels.
  • Serve with marinara.

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.


PUFFS recipe from Martha at Seaside Simplicity

1/2 cup water
1/4 cup butter or margarine
1/2 cup all purpose flour
1/4 teaspoon salt
2 eggs
  • Heat oven to 425°.
  • In a medium saucepan heat water and butter until boiling.
  • Lightly spoon flour into measuring cup and level off.
  • Stir in flour and salt.
  • Cook over medium heat until mixture leaves sides of pan in a smooth compact ball, about 2 minutes, stirring vigorously.
  • Remove from heat.
  • Add eggs one at the time, beating vigorously until smooth and glossy. Do not under-beat! Drop by teaspoons full onto parchment paper lined cookie sheets.
  • Bake for about 15 minutes or until golden brown and crisp.
  • Once puffs are cooled completely split and stuff with crab salad when ready to serve.
This recipe makes about 20 puffs.
8 ounces Louis Kemp Crab, finely chopped
1 stalk celery, finely chopped
1/3 cup minced red onion
salt and pepper
mayo (about 1/4 cup)
  • Mix crab, celery, onion, salt and pepper together until well blended using enough mayonnaise for desired consistency.
  • Place a large scoop of crab salad in each puff.

Submitted to FULL PLATE THURSDAY @Miz Helen’s Country Cottage.

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.  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.

NOTE:  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.