Category: appetizers

appetizers · Daily Thoughts · Uncategorized

Super Bowl Supplies

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We all know what Super Bowl means….food, lots and lots of food; oh yes and I guess football. But for a lot of us, who don’t even really know who is playing or what a football even looks like, food is the central core of what Super Bowl Sunday is all about. I have to admit that for the last couple of weeks, I have been searching magazines, web sites, blogs and Face Book for new recipes that would make this 50th Super Bowl special. So it is with great expectation that the menu is settled. Since we are packing, getting ready to move to Arizona, our house isn’t exactly what you would call cozy right now, but due to some circumstances, we are blessed to be hosting this most significant event. Remembering the year I turned 50 brought back so many thoughts of how to celebrate, and what I would want for my celebratory meal (you know, just in case I didn’t make it to 51 due to the high cholesterol count AND extra weight AND having a consistent diet of butter, chocolate, whipping cream and cream cheese), I began to think that maybe this special 50th Super Bowl Game should be celebrated with lots of different foods. What better way than to go back through the recipe books from 50 years ago. So if you google recipes from 1966, these are the recipes which will be fun to serve this Sunday!

The Frank Blandi’s Devonshire Sandwich (you can google the recipe)

Lipton Onion Soup Dip

Meatballs with Grape Jelly

Stuffed Celery

Pigs In A Blanket

Tunnel of Fudge Cake

 

appetizers · Dips · Super Bowl Recipes · Uncategorized

Texas Trash Warm Bean Dip

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It is exciting to sit and begin to look for recipes for Super Bowl parties. Can’t wait to serve it with homemade chips at the party. Taken from Todd Yancey & Susie Pierce

1 (8 oz) package cream cheese, softened

1 cup sour cream

2 cans (16 oz each) refried beans

1 packet Taco Seasoning

2 cups cheddar cheese, shredded

2 cups Monterey jack cheese, shredded

Directions:

Preheat oven to 350. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9×13 baking pan with Pam. Spread mixture evenly into bottom of baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes or until cheese is melted and beginning to lightly brown. Serve with chips. When we were short on chips one night, I cup up flour tortillas and started frying them. Now, that is all our kid want is the homemade fried flour tortillas, sprinkled with a little garlic salt and a little cumin!

appetizers

Stuffed Artichoke Bites

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If you are already on the lookout for great little appetizers for the holidays, you will want to add this one to your list. Simple and quick, you will fall in love with them.

2 cans quartered artichoke hearts, drained

2/3 cup Progresso Italian Seasoned bread crumbs

1/2 cup olive oil, divided use

1 clove fresh garlic, finely chopped

1 cup Parmesan Cheese

2 eggs, well beaten

In a skillet, heat about 2 tables of the olive oil and saute the garlic for 1 to 2 minutes. Then add the cheese, bread crumbs and rest of oil. Stir until well combined. Stir in the eggs. Shape around the artichoke hearts and placed on a piece of parchment paper on a baking sheet. Bake in preheated 350 oven for about 12 minutes, or until golden brown.

appetizers · Holiday Fare · Vegetables

Stuffed Red Peppers (Vegetarian Recipe by Melissa Southam)

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What a great recipe to serve at a luncheon (especially at Christmas because of the gorgeous colors) alongside any type of meat, or even combined with a couple of different salads for a beautiful plate of salads. Taken from Frisco Style Magazine, this one caught my eye.

2 red bell peppers

olive oil

7 oz feta cheese (I will probably use the herb & garlic feta crumbles for extra flavor)

20 cherry or grape tomatoes

2 Tables pesto

2 tables water

ground black pepper

Preheat oven to 375. Halve the peppers, cutting right through the stalk. Scoop the seeds out of the cores of the peppers. Brush an oven dish with oil and place the peppers on it. Dice the feta cheese and add it to a bowl with the halved cherry tomatoes. Mix the pesto with the water before adding it and the ground black pepper to the bowl. Stir the mixture before spooning it into the pepper halves. Bake the peppers in the oven for about 15 to 18 minutes or until they bubble and are heated thoroughly.

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appetizers · Fish · Salads

Shrimp Salad

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Yesterday I wrote that I would post the Shrimp salad if the ladies liked it. It was a success. In fact, it really was such a hit that one of the ladies took the rest of it home.

I ended up serving it in hollowed out avocado and it was such a refreshing summer salad.

1 lb of large shrimp, cleaned, deveined and peeled, cut into pieces

2 tables mayo

1/3 cup sour cream

1/4 cup celery, finely diced

1/2 small red bell pepper

3 green onions, green stalks included

4 large avocado, halved and seed removed

McCormick Lemon Pepper

Seasoned Pepper, Onion powder and dill

After shrimp has cooked and cooled, I cut each shrimp into about 3 pieces.

Mix your mayo, sour cream, and seasonings, Add to the cut up shrimp and place in fridge for at least 4 hours. I mixed it up the night before giving the flavors a chance to blend.

Use the lemon pepper, dill, and onion powder to your liking. I love to add a little more dill and lemon pepper.

This would actually fill about 5 avocado which have been cut in half!

appetizers · Beef · Dips · Meats

Pimiento Meatballs With Olive Tapenade

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Meatballs With Tapenade
Meatballs With Tapenade

Taken from Food Network Magazine from a couple years ago, these meatballs will be a hit at your next gathering!

For the Tapenade

1/2 cup pitted green olives

1 cup fresh parsley

5 scallions, roughly chopped

1 1/2 tables capers, drained and rinsed

1 small clove garlic, minced (more if you like it a little more garlic)

2 teas Dijon mustard

2 tables olive oil

Meatballs:

1 pound ground beef chuck

1 (4 oz) jar pimientos, drained and patted dry and chopped

1/2 cup panko breadcrumbs

1 large egg, lightly beaten

Kosher salt

2 tables olive oil

2 tables tomato paste

2 1/2 cups chicken broth

1 tables packed light brown sugar

1 teas red wine vinegar

Prepare the tapenade: Soak the olives in warm water about 5 min and then drain. Combine the olives, parsley, scallions, capers, garlic, mustard and olive oil in a food processor and pulse several times. Set aside

Meatballs

Put the ground beef in a large bowl and add 1/4 cup of the tapenade (reserve the rest for serving along side them)

Add the pimientos, breadcrumbs, egg and salt; mix with your hands until combined. Dampen your hands and form into  meatballs 1 1/2″ (I have a meatball scoop that I use). This will make about 24 meatballs.

Heat the olive oil in a large nonstick skillet over medium high heat. Add the meatballs and cook, turning, until browned on all sides, about 5 minutes. Transfer to a plate. Add the tomato paste to the skillet and cook, stirring, until slightly darkened, about 1 minute. Add the chicken broth, brown sugar and vinegar and cook, stirring until the sugar dissolves.

Return the meatballs to the skillet; reduce the heat to medium and simmer, occasionally spooning the liquid over the meatballs until the liquid is reduced by half and the meatballs are cooked through, about 30 minutes. Transfer to a platter and serve with the reserved tapenade.

appetizers · Breads · Super Bowl Recipes

Mushroom Bread

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Looking for a filling meatless appetizer for Super Bowl? This is taken from Taste of Home and sounds like a great one.

1 tube (8 oz) refrigerated crescent rolls

2 cups thinly sliced fresh mushrooms

1 tables butter, melted with garlic powder tailored to your liking

1/2 cup grated Parmesan cheese

1/2 teas Italian seasoning

Fresh ground pepper to taste

Preheat oven to 350. On an ungreased baking sheet, unroll crescent dough into one long rectangle; press perforations to seal. Prick dough several times with a fork. Bake 5 minutes.

Meanwhile, in a bowl, toss mushrooms with melted butter (with added garlic powder); arrange on crust. Sprinkle with cheese and seasonings. Bake 12-14 min longer until crust is golden brown and cheese is melted. Cut into 12 pieces.

appetizers · Dips · Super Bowl Recipes · Vegetables

Mexican Corn Dip

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1 can (15 oz) can whole kernel corn, drained

1 regular size (I forgot to buy it today so don’t know the oz) can of black beans, drained

1/2 small purple onion, chopped

1/3 cup chopped green bell pepper

1/3 cup chopped red bell pepper

2/3 cup chunky style picante sauce (you might want to add a little more to your liking)

1 cup shredded sharp cheddar cheese

1/2 cup chopped black olives

As much chopped cilantro as your liking.

Salt, pepper and garlic powder to taste.

Mix all ingredients in a bowl. Cover and let sit for at least a couple of hours to allow flavors to blend. Serve with chips of your choice.

appetizers · Daily Thoughts · Super Bowl Recipes

Artichoke-Parmesan Strudel

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Since I made a new tab of Super Bowl Recipes, I have been thinking all day about all the foods that would make up my perfect Super Bowl Party. This is what I would have.

Boiled Shrimp (which I know you don’t need a recipe for)

Hamburgers (grilled)

Stuffed Mushrooms

Garlic Cheese Ball

Fried Pies

Sugar Cookies made in the shape of footballs

Cream Cheese Brownies

And this Strudel which will begin the collection of recipes that will be posted this week.

1 medium onion, finely chopped

2 cloves garlic, minced

1/4 cup butter,

3 (6 oz) jars marinated artichoke hearts, drained and chopped

1 (8 oz) package cream cheese, softened

1 cup cottage cheese

1 1/4 cups freshly grated Parmesan cheese

3 eggs, beaten

1/2 cup cracker crumbs

1 teas garlic salt

1 teas dried whole margoram

1 teas minced fresh parsley

3/4 teas dried whole tarragon

15 (18 1/2 x 12″) sheets frozen phyllo pastry, thawed and divided

1 cup butter,melted

Saute onion and garlic in 1/4 cup butter in a skillet until tender. Add artichoke hearts and next 9 ingredients; cook over medium heat 5 min or until cheeses melt, stirring often. Set Aside.

Place 1 phyllo sheet on a flat surface (keep remaining phyllo covered with a damp towel); brush with melted butter. Layer 4 phyllo sheets on first sheet, brushing each sheet with melted butter.

Spread 1/3 artichoke mixture crosswise, 1 inch from narrow end of phyllo. Starting at narrow end, carefull roll up jellyroll fashion. Tuck ends under. Carefully place on a lightly greased baking sheet; repeat procedure with remaining phyllo and artichoke mixture. Brush rolls with remaining melted butter. Bake at 350 for 30 minutes or until lightly browned. Cut into 1 inch slices and serve warm.

Yield: 30 servings.

appetizers

Corn Dip

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A friend of ours brought a great dip that Frosty now says is his favorite dip (I’m surprised at this because you can’t buy it at QT or Walmart), but we actually made it Sun night and our family that was here having dinner with us, loved it also.

1 can of whole style corn, drained

1 can of black beans, drained

1 jalapeno, seeded and chopped very fine

2 green onions chopped

8 cherry tomatoes chopped

2 avocado diced (right before serving the dip)

1 cup finely shredded cheddar cheese or Mexican style

1 cup Pace’s Picante sauce

Combine all ingredients except the tomatoes and the avocado, and toss to combine  and let sit in fridge about 2 hours before serving time. Right before serving, add the tomato and the avocado. Serve with chips of your choice.