Tag: TAILGATING

CRAB PUFFS

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.
CRAB SALAD
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.

COWGIRL KISSES with RASPBERRY CHIPOTLE SAUCE

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.

TORTILLA ROLL-UPS

These are sooooooooo versatile!  you can mix and match flavors anyway you like. I’ve also made them with pepperoni and Italian seasoning with a hint of tomato paste in the cream cheese mixture for that Italian feel. Or with crumbled bacon and cheddar cheese – YUMMY! In my haste I did not get a picture of the finished plate and they went fast!

TORTILLA ROLL-UPS
8 ounces sour cream
8 ounces cream cheese softened
7 ounce can roasted chiles, drained well
1 small can chopped olives
1 bunch green onions, minced
1/3 pound ham, chopped fine
flour tortillas

  • In a small food processor blend together the cream cheese, sour cream, green chiles and olives until smooth.
  • Fold the minced ham and minced green onions into cream cheese mixture. If mixture appears thin, chill for 1 hour before filling tortillas.
  • Cut rounded ends of each side of the tortillas.
  • Spread 4 tablespoons of ham mixture on each tortilla leaving 1/2 inch along one edge.
  • Roll up each tortilla ending on the dry edge.
  • Lay side by side on a plate.
  • Cover loosely with saran.
  • Chill overnight.
  • Slice into 1/2 inch rounds just before serving.

BUFFALO CHICKEN PULL APART BREAD

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.

ARE YOU READY FOR FOOTBALL? SUPERBOWL PARTY SUNDAY!

So who are you rooting for?  Does it even matter to you? Or is it just all about the party?

Yep, it’s that time again – time for football food, coolers full of cold ones, and the big game-day buffet. Bring over your chips and dips, chili and chowders, all your wings and party things!  We all want to have lots of great party foods to chose from for the big day!The Tailgating Time blog hop will be open from noon today until February 10th, one week after Super Bowl 2013 to give you plenty of time to link up all your favorites. Your links do not have to be new ones – think appetizers and party foods you’ve posted throughout the year. Link any goodies from holidays, celebrations, tailgating treats through football season, or anything that would go great for a Super Bowl party. There is no limit to the amount of links you add, the more the merrier!

It’s time to get this party started!

Welcome to the 4th annual Tailgating Time!

Yep, it’s that time again – time for football food, coolers full of cold ones, and the big game-day buffet. Bring over your chips and dips, chili and chowders, all your wings and party things! Since the Super Bowl is coming up fast get the linky up so we can all start adding our favorites. We all want to have lots of great party foods to chose from for the big day!The Tailgating Time blog hop will be open from noon today until February 10th, one week after Super Bowl 2013 to give you plenty of time to link up all your favorites. Your links do not have to be new ones – think appetizers and party foods you’ve posted throughout the year. Link any goodies from  holidays, celebrations, tailgating treats through football season, or anything that would go great for a Super Bowl party. There is no limit to the amount of links you add, the more the merrier! This year I’m also enabling voting for your favorite recipes. The voting will be open February 10th at noon and ending on February 17th at noon.  If you’d like to host Tailgating Time – Super Bowl 2013 on your own blog just click the following – get the InLinkz code. Don’t just join the party, host the hop too! This is going to be fun 🙂

It’s time to get this party started!

TAILGATING TIME

 

Welcome to the 4th annual Tailgating Time!
Yep, it’s that time again – time for football food, coolers

full of cold ones, and the big game-day buffet. Bring over your chips

and

dips,  chili and chowders, all your wings and party things! Since the

Super Bowl is exactly 4 weeks from today I thought I’d

get the linky up so we can all start adding our favorites. We all want

to have lots of great party foods to chose from for the big day!

The Tailgating Time blog hop will be open from noon today until February

10th, one week after Super Bowl 2013 to give you plenty of time to link

up all your favorites. Your links do not have to be new ones – think

appetizers and party foods you’ve posted throughout the year. Link any

goodies from  holidays, celebrations, tailgating treats through football

season, or anything that would go great for a Super Bowl party. There

is no limit to the amount of links you add, the more the merrier! This

year I’m also enabling voting for your favorite recipes. The voting will

be open February 10th at noon and ending on February 17th at noon.

If you’d like to host Tailgating Time – Super Bowl 2013 on your own blog just click the following – get the InLinkz code. Don’t just join the party, host the hop too! This is going to be fun 🙂
It’s time to get this party started!

BEER AND CHEDDAR FONDUE

I’ve decided to join Ivonne at Cream Puffs in Venice who hosts Magazine Mondays in an effort to clean out my pile of ‘to do’ recipes from my magazines and cookbooklets.  This recipe was so good.  We’ll be making this again.

BEER AND CHEDDAR FONDUE 

from fine cooking Appetizers 2009

 

1 tablespoon unsalted butter

1/3 cup minced yellow onion

1 large clove garlic, minced

fresh ground pepper to taste

3 cups grated Swiss cheese

2 cups grated extra sharp white cheddar cheese

1 cup grated Gruyere

2 tablespoons cornstarch

1 teaspoon dry mustard (I omitted as I’m deathly allergic)

1 teaspoon caraway seeds, ground

1 12 ounce beer, preferably Budweiser (I used Dos Equis)

3 tablespoons Amontillado sherry 

Sea Salt

Dipping items – crusty bread, apples, sausages, etc…

  • Melt the butter in a fondue pot or heavy sauce pan.
  • Add onion and garlic, stirring until it carmelizes.
  • Add the caraway seeds and stir to brown them.  
  • Add the beer, increase the heat and bring to a boil.
  • Reduce the heat and simmer to mellow the flavor, about 5 minutes.
  • In a separate bowl toss the cheeses with the cornstarch, mustard and pepper.
  • Sprinkle the cheese mixture, a handful at a time, stirring each batch until smooth and all cheese is incorporated.
  • Stir in sherry and adjust seasonings as necessary.
  • Keep warm over a low flame. 
Magazine Mondays are hosted by Ivonne at Cream Puffs in Venice

Pizza Roll Up Burritos

So have you every had those frozen pizza rolls?  I’ve bought them. We eat them occasionally.  They are extremely greasy, fatty and like a million calories for 4 of them.  Not filling at all either.

These remind me of those but are like 10,000 times better!  I love how they get crispy in the oven, with out all the fat. They are also super easy to handle without all the mess.
I posted these on my other blog awhile back and recently made them again.  They deserve anther look.  They were incredibly simple and everyone loved them.
They are a little higher on the calories than I usually make but these are very filling!  I was completely satisfied with 1 of these bad boys and a side of watermelon.  

I thought about making these more like enchiladas and pour a bit of pizza sauce over and a bit of cheese but decided these were much neater. It certainly would have made a pretty presentation that way though!
We made extras and froze them for lunches.  We just take them out, thaw and microwave them for an awesome lunch. Or a snack in my kids’ case!
Pizza Roll Up Burritos

Adapted from Penny-Pinching Provisions


2 pounds ground turkey, 93%
1/2 large onion, chopped
1 red pepper, chopped
2 ounces pepperoni (about 50 slices), cut in half
1 (15 ounce) can pizza sauce
1 teaspoon dried oregano
10 slices mozzerella string cheese
10 – 100 calorie whole wheat tortillas


Cook turkey in pan until it’s almost done.  Toss in onion and pepper and cook for about 5 minutes or until ground turkey is no longer pink.  Add pepperoni slices, oregano and pizza sauce and simmer for a couple of minutes to warm.  Add about 1/2 cup pizza mix on tortilla.  Place 1 piece of string cheese along the middle on top and roll. Place seam side down in 9 x 13 pan.  I was able to put 9 in the pan, we just stuck the 10th one on a tortilla the next day for lunch.  Bake in oven at 350 for about 15 – 20 minutes until cheese is melted. 


Total calories = 3743 calories
10 servings = 374 calories per burrito


1 Pizza Roll Up Burrito + 2 cups watermelon = 474 calorie dinner

TORTILLA ROLL UPS ~Perfect for upcoming Superbowl parties~CLASSIC GOOD EATS

TORTILLA ROLL-UPS
8 ounces sour cream
8 ounces cream cheese softened
1 bunch green onions, sliced thin
1/3 pound ham, chopped fine
7 ounce can roasted chiles, drained well
1 small can chopped olives
flour tortillas

  • In a small food processor blend all ingredients together until smooth.
  • Spread 4 tablespoons on each tortilla leaving 1/2 inch along one edge.
  • Roll up each tortill ending on the dry edge.
  • Lay side by side on a plate.
  • Cover loosely with saran.
  • Chill overnight.
  • Slice into 1/2 inch rounds just before serving.

CLASSIC GOOD EATS ~ TORTILLA ROLL UPS ~Perfect for upcoming Superbowl parties

TORTILLA ROLL-UPS
8 ounces sour cream
8 ounces cream cheese softened
1 bunch green onions, sliced thin
1/3 pound ham, chopped fine
7 ounce can roasted chiles, drained well
1 small can chopped olives
flour tortillas

  • In a small food processor blend all ingredients together until smooth.
  • Spread 4 tablespoons on each tortilla leaving 1/2 inch along one edge.
  • Roll up each tortill ending on the dry edge.
  • Lay side by side on a plate.
  • Cover loosely with saran.
  • Chill overnight.
  • Slice into 1/2 inch rounds just before serving.

This recipe is linked to:
Recipe Swap
Recipe Swap Thursday
Fun with Food Friday
Recipes I Can’t Wait to Try