Appetizer Wreath

The world of Pinterest has sparked my creative interests.  Recognizing with the time I have I must also find creative things that don't require too much time....  So this recipe is perfect for upcoming Christmas Parties.  I usually make a veggie pizza at some point to take somewhere.  This little spin on the veggie pizza was perfect and very festive.

Ingredients
2 (8 oz each) tubes of refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 tsp dill weed
1/8 tsp garlic powder
1 1/2 cups chopped fresh broccoli florets
1 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
celery leaves

Directions
Remove crescent dough from packaging (do not unroll).  Cut each tube into eight slices (I'd try 10 maybe next time).  Arrange in a circle on an ungreased pizza pan.

Bake at 375 for 15-20 minutes or until golden brown.  Cool for 5 minutes before carefully removing to a serving platter; cool completely.

In a small bowl, beat cream cheese, sour cream, dill and garlic powder until smooth.  Spread over wreath; top with broccoli, celery and red pepper.  Form a bow garnish with celery leaves.
Yield 16 servings.

Asian Lettuce Wraps

It's been TOO long since I've added to the blog. I had a hankering for some lettuce wraps this week ~ I dug around for recipes and settled on this one. It was worth posting. I will definitely make this again. Easy, healthy & delicious!

Asian Lettuce Wraps

Source: Recipegirl.com

Ingredients

1 TBSP canola or vegetable oil (we used sesame)

1 medium shallot, minced

2 cloves garlic, minced

1 TBSP minced fresh ginger

1 LB ground turkey or pork

1 can water chesnuts - rinsed & chopped (this was an addition)

2 TBSP soy sauce

1/4 bottled chili sauce

1 tsp fish sauce (I omitted - didn't have it on hand)

1 tsp granulated sugar

1/2 cup minced fresh cilantro

1 head butter or Boston lettuce, separated

Directions

1. Heat oil in a wok or large skillet. Stir fry shallots in hot oil for several minutes. Add the garlic and ginger and stir fry for 1 minute. Add the ground meat and separate for even cooking. Stir in soy sauce, chili sauce, fish sauce and sugar.

2. Cook until meat is brown and crumbly and the liquid is reduced, stirring frequently. Stir in cilantro. Spoon the meat mixture into a serving bowl. Mix in the peanuts.

3. Self serve: Spoon meat mixture onto a lettuce leaf and roll tightly.

1/3 cup minced peanuts

Sugar Cookie Fruit Pizzas

I've always wanted to make a fruit pizza. For Easter I was looking for a little munchie ~ making these was great. Bite sized. I'd use this again as an appetizer or for a summer party.

Sugar Cookie Fruit Pizzas

Source: Taste of Home

Ingredients

1/2 cup sugar

1 TBSP cornstarch

1/2 cup unsweetened pineapple juice

1/4 cup water

2 TBSP lemon juice

4 ounces cream cheese, softened

1/4 cup confectioners' sugar

1 3/4 cup whipped topping

12 sugar cookies ( 3 inches)

1 cup fresh blueberries

1 cup chopped peeled kiwifruit

1/2 cup chopped fresh strawberries

Directions

For glaze, in a small saucepan, combine the sugar, cornstarch, pineapple juice, water and lemon juice until smooth. Bring to a boil; Cook and stir for 2 minutes or until thickened. Transfer to a small bowl; refrigerate until cooled but not set.

In a small bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping. Spread over tops of cookies. Arrange fruit on top; drizzle with glaze. Refrigerate for 1 hour or until chilled.

Yield 1 dozen.

Crab Cakes

A neighbor bought these tasty crab cakes to a neighborhood Christmas gathering. She kindly shared the recipe ~ it's the recipe used by a local country club. I made these for the Super Bowl and everyone commented how much they liked them. Sorry I forgot to take a picture. Last post without a picture. Promise. But do try these if you like crab cakes!

Crab Cakes ala Treesdale

Ingredients

3lbs of jumbo lump crab meat
7 1/2 TB mayo
3 TB Yellow Mustard
3 TB Worcestershire
3 TB Parsley
3 cups Bread crumbs
1 1/2 TB minced garlic
1 1/2 TB minced shallot

3 eggs

Directions
Mix together, shape & bake for 20-25 minutes @ 425 degrees

Pan-Fried Onion Dip

Super Bowl meant trying out a new recipe or two. Chips and dip ~ a party requisite. We usually just buy a tub of Helluva. I thought I'd try my hand at a homemade version. This dip will reappear next football season, if not sooner. I really liked it. Thanks Brown Eyed Baker for sharing.

Pan Fried Onion Dip

Source: Brown Eyed Baker

Ingredients

2 large yellow onions
4 tablespoons unsalted butter
¼ cup vegetable oil
¼ teaspoon ground cayenne pepper
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 ounces cream cheese, at room temperature
½ cup sour cream
½ cup mayonnaise

Directions

1. Cut the onions in half and then slice them into 1/8-inch thick half-rounds (will result in about 3 cups of onions). Heat the butter and oil in a large saute pan over medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 to 30 more minutes until the onions are browned and caramelized. Allow the onions to cool.

2. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer and beat until smooth. Add the onions and mix well. Serve at room temperature. Refrigerate any leftovers.

Pepperoni Rolls

This has been a tailgate staple for years. These make me laugh as - when we would leave a tailgate to head into the Steeler game I'd see people loading up their pockets with these for a gametime snack! It works! With the Super Bowl looming it was time to pull out this recipe!

Pepperoni Rolls

Ingredients

1/2 stick better

1 1/2 cup, scolded milk

1/3 cup lukewarm water

1 egg

1 TBSP salt

5 cups flour

1/3 cup sugar, 1 tsp sugar

1 TBSP yeast - 2 packets

1 large pepperoni stick

1 egg beaten

Directions

Add butter & sugar to hot milk.

Stir and allow to cool.

Mix yeast with lukewarm water & tsp. sugar. It should puff up in 5 minutes

Mix the egg, salt and all but 1 cup of flour with the yeast mixture until a soft dough forms. Gradually add the rest of the flour and knead for 8-10 minutes or until elastics.

Cover and let rise 1-2 hours

Peel the casing from the pepperoni and cut into 1/2 in. X 2 in. logs. Place a log on a piece of dough. Fold the sides into the center & roll to completely covered.

Place on a greased cookie sheet and allow to rise an hour. (I don't always do this & they turn out fine)

Brush with a beaten egg.

Bake at 350 for 15-20 minutes until golden brown.

Roasted Red Pepper Dip

My new obsession - Stacy's Multigrain Pita Chips! YUM! Looking for anyway to get them - hummus, plain ~~ then I found this recipe. So far, I've taken it to 3 parties this holiday season. I love how healthy it is & how easy. I loved dipping it with veggies too~~ Try it for your New Years Eve Party!

Roasted Red Pepper Dip
Source: Ellie Kreiger - FoodNetwork

Ingredients
3/4 cup pomegranate juice or 4 teaspoons of pomegranate molasses
1/2 cup walnuts
3 tablespoons unseasoned bread crumbs
1 tablespoon lemon juice
1 (16-ounce) jar roasted red peppers, drained
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin, plus more for garnish
1 tablespoon olive oil, plus 1 teaspoon for garnish
Salt
Pita Toasts, for serving

Directions
Put the pomegranate juice, into a small saucepan and bring to a boil. Reduce the heat to medium and simmer, uncovered, until juice is reduced to about 2 tablespoons, about 6 minutes. Set aside to cool and thicken.

Toast the walnuts in a dry skillet over a medium-high heat until fragrant, about 2 minutes. Set aside to cool.

Put the walnuts and bread crumbs into a food processor and process until finely ground. Add the reduced pomegranate juice or pomegranate molasses, lemon juice, red peppers, cayenne pepper and cumin and process until smooth. With the processor on add the olive oil in a thin stream. Season with salt, to taste. Sprinkle with cumin and olive oil and serve.

Serve with pita toasts.

Pepperoni Pizza Puffs

OK - my review on this recipe is that it's.... OK. BUT - I see the potential in it ~ hence, why I blog it! I also like the potential for ways to adapt it. I would say give it a try ~ as part of a appetizer type party or even as a main dish with a salad.

Pepperoni Pizza Puffs
Source: Everyday with Rachel Ray

Ingredients
3/4 cup flour
3/4 tsp baking powder
3/4 cup whole milk - I used 1% & it worked fine
1 egg, lightly beaten
4 oz mozzarella cheese, shredded, about 1 cup
4 oz pepperoni, cut into small cubes - I used turkey
1/2 cup pizza sauce
2 TBSP finely chopped fresh basil

Directions
Preheat the oven to 375. Grease a 24 cup mini muffin pan. in a large bowl, whisk together the flour and baking powder; whisk in the milk & egg. Stir in the mozzarella and pepperoni, let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 TBSP basil. Sprinkle the puffs with the remaining 1 TBSP basil. Serve the puffs with the pizza sauce for dipping.

TO MAKE AHEAD: Place baked puffs on a baking sheet and put in the freezer until frozen. Transfer to a storage bag. When ready to eat, preheat the oven to 350 degrees, place puffs on a baking sheet, and bake for 8 - 10 minutes until warm.

IDEAS: bacon, cheddar & scallions; Parmesan, garlic & herb

Chicken Satay Skewers

In my haste to prepare for guests ~ I forgot to take pics ~ but, throughout an evening, they were all gone. I figured that was testimony enough to blog this recipe. Works great for an appetizer but would also work well for a dinner with some accompaniments.

Chicken Satay Skewers
Source: Everyday Food Martha Stewart

Ingredients
2 boneless, skinless chicken breasts - 6-8oz. each, thinly sliced lenthwise
(I used way more chicken - maybe 1 1/2 pounds or so & doubled both sauces)
1 tsp. toasted sesame oil
1 tsp. soy sauce
1 garlic clove, minced
1/2 tsp. red pepper flakes
Course salt & ground pepper
1/4 cup creamy peanut butter
2 TBSP rice vinegar
Vegetable oil, for pan

Directions
1. In a bowl, toss chicken with sesame oil, soy sauce, garlic and 1/4 tsp. of red pepper flakes. Season with salt & pepper. (I let sit for a hour or so - only because I had the time). Thread each chicken strip lengthwise onto a skewer.

2. Make dipping sauce: In a small bowl, whisk together peanut butter, vinegar, 1/4 tsp. red pepper flakes and 2 to 3 tsp. water.

3. Heat grill pan over high. Work in batches, brush pan with oil, and cook chicken until opaque throughout. It took about 8 minutes or so all together - flipping the skewers.

4. Serve skewers with dipping sauce.

Hungry Girl Buffalo Chicken Dip

There are 2 recipes. My friend, D, shared this one. Good! Makes you wonder if you ever want to make the full calorie version again?! Easy to make & a perfect appetizer for the Super Bowl!

Hungry Girl Buffalo Chicken Dip
Source: Hungry Girl

Ingredients
- 16 oz boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 8-oz. fat-free cream cheese, softened
- 1/2 cup fat free sour cream
- 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
- 2 tbsp low calorie butter ( I used Brummel & Brown)
- 1/2 packet of Hidden Valley Ranch Dressing Dry Mix

NOTE: If you are feeling lazy, you can use two 9.75oz cans of white chicken meat in water (drained), instead of the grilled chicken, but the taste isn’t nearly as good as using actual grilled chicken breasts.

Directions
Preheat oven to 325 degrees. Rub chicken breasts with salt, pepper, garlic powder and onion powder. Spray a skillet with non-fat cooking spray, and set on med/high heat. Put in chicken breasts, and cook until brown on both sides and meat is cooked through. Once meat is cooked, cut it up into bite sized shredded chunks. Set aside. In a large, oven safe bowl, stir cream cheese and butter until smooth. Add in chicken and other remaining ingredients, and mix until thoroughly combined. Bake in the oven for about 20-25 minutes, or until dip has heated all the way through.

Entire recipe makes 12 servings
Serving size is approx 1/2 cup
Each serving = 2 Point Total

I served with celery. Can use the regular dip implements as well!

Pizza Dip

We love all things pizza - So I couldn't resist trying this recipe. I made this 2 times this weekend and both times it all went. Served with baquette or pita chips. Both were good!

Pizza Dip
Source: Cater-Hater Blog

8 oz. cream cheese
1/2 cup sour cream (I used greek yogurt)
1 tsp. dried oregano (heaping tsp., for more flavor)
1/4 tsp. garlic powder
1/8 tsp. crushed red pepper flakes
1/2 cup your favorite pizza sauce (or 1/2 cup tomato sauce mixed with pizza seasonings)
1/2 of a pepperoni sausage, chopped small (but not sliced), that will equal about 1/2 cup
1/2 cup sliced green onion
1/4 cup chopped green bell pepper
1/2 cup shredded mozzarella cheese

Preheat oven to 350 degrees. Beat together the cream cheese, sour cream, oregano, garlic powder and crushed red pepper flakes. Spread into a 9-inch pie pan. Spread the pizza sauce over the top. Sprinkle with the pepperoni, onions and peppers. Bake for 10 minutes. Remove from the oven and sprinkle with the cheese.
Note: Make sure your cheese doesn't end up in one big clump in the middle. Sprinkle cheese evenly over the dip to ensure that it won't bake together, which will make it hard to get the dip out.
Return the dip to the oven and bake for 5 more minutes until golden.

Pinwheel Rollups

I am not sure where I got this version of this recipe. There are many variations out there. This was a good one. A hit at a recent party. So easy to make! I see these making an appearance for some upcoming tailgates!

Pinwheel Roll ups

Ingredients

10 large flour tortillas ~ ( I only got about 8 out of it)

1 cup chopped vegetables (red peppers, green peppers, carrots)

1 1/2 blocks cream cheese, softened

1 package dry ranch mix

1/4 cup salsa

A handful or so of shredded mozzarella

Directions

• Mix cream cheese with ranch mix and salsa
• Spread mixture onto tortilla; top with chopped veggies and cheese.
• Roll and place in a casserole dish and refrigerate for at least 6 hours. Mine were in overnight.
• Chop off the end of each tortilla and discard; chop tortilla into bite sized pieces and serve. Each tortilla should give you 6-8 pieces.

Mini Crabcakes

OK, so I forgot to take a picture of these. AND I am not sure where I got this recipe. Not a good start. But don't let that deter you! These were a welcome addition to our Super Bowl party.

Mini Crab Cakes
Ingredients
1 16 oz. can lump crab meat, drained well & picked over
1/2 small onion, grated
1 tbsp. finely minced celery (optional)
1/3 cup mayonnaise
2 tbsp. finely chopped scallions/green onions
1 egg
1 tbsp. lemon juice
1/3 cup bread crumbs
1 tsp. old bay seasoning
1/4 tsp. cayenne pepper
1 tsp. Worcestershire sauce
salt to taste

panko for breading

Combine everything in a bowl. Season to taste with salt. Form into small cakes about 1 1/2 inch in diameter. Dip in panko crumbs to coat. Freeze on greased baking sheet for at least 3 hours until firm. Transfer to a plastic container or bag for longer storage. Thaw before baking. Bake in a preheated oven 375, on a lightly greased baking sheet for 15 minutes or until heated through. Panko crumbs should be golden.

Potato Slabs

Who doesn't love potato skins?? Much less an easier version. Thanks to Amber's Delectable Delights for the recipe! Perfect Super Bowl fare!

Potato Slabs

Source: Amber's Delectable Delights

Ingredients

2 russet potatoes

Salt, to taste

Black pepper to taste

Paprika, to taste

1/3 cup colby-jack cheese

5 slices of bacon, cooked & diced

Green onions for garnish, if desired

Sour cream, if desired

Directions

1. Preheat oven to 375. Clean and scrub potatoes well. Slice the potatoes into 1/4" thick slices. Place potatoes on lightly buttered baking sheet and season each side with salt, black pepper and paprika. Cook for 30 minutes. Flip potatoes over and cook for an additional 15 minutes.

2. Remove plan from oven and place a pinch of cheese and bacon on top of each potato slab. Return the pan to the oven and cook until the cheese is melted and bubbly, about 10 minutes. Serve with green onions and sour cream, if desired.

Italian Pinwheels

Looking for a quick, easy appetizer idea that can also be used for a lunch or dinner with a big salad! I thank Amber's Delectable Delights (and Erica's Kitchen Adventures) for this find.

Italian Pinwheels

Ingredients

1 can (8 oz.) Pillsbury Crescent Recipe creations

1/3 cup mozzarella cheese, shredded

1/3 cup Parmesan cheese, shredded

6 slices salami, diced (I used sliced pepperoni - turkey pepperoni at that)

1 tsp. Italian seasoning (I know I used more)

1 egg white, beaten

Directions

1. Heat oven to 350 degrees. Unroll crescent roll dough sheet onto a large cutting board.

2. Sprinkle the dough with the mozzarella, Parmesan, salami (pepperoni) and Italian spices.

3. Starting at shortest side, roll up the dough sheet into one large cylinder; pinch edge to seal. Cut roll into 12 slices. Place slices, cut side down, 1 inch apart on ungreased cookie sheet. Gently press down on slices to ensure uniform baking. Brush with beaten egg white.

4. Bake 18 to 20 minutes or until golden brown.

Easy Crockpot Meatballs

This has been being talked about quite a bit recently. When my work decided to have a 'tailgate' I thought this would be the perfect chance to try it out. Thanks to Erica's Kitchen Adventures for providing the recipe. Very easy and very good.

Crockpot Meatballs

Ingredients

3 lbs frozen meatballs

1 jar grape jelly

1 bottle chile sauce

Directions

Place ingredients in crockpot and set to High 3 hours or Low 4-6.

Buffalo-Style Chicken Strips

I was having my friend and her kids over to spend the day. I wanted to make something kid and adult friendly. Chicken strips (and macaroni and cheese) - what kid doesn't like chicken strips?? This recipe was listed among the favorites in 2008 in this blog - I've found so many great things on Amber's Delectable Delights. The adults didn't mind them either!

Buffalo-Style Chicken Strips

2 tablespoons all-purpose flour

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon salt

1/8 teaspoon ground red pepper

2 large egg whites, lightly beaten

1 1/2 cups coarsely crushed cornflakes

1 pound chicken breasts, cut into 1/2-inch-thick strips

Cooking spray

1/3 cup hot sauce (such as Crystal)

1 teaspoon hot pepper sauce (such as Tabasco)

1/2 teaspoon Worcestershire sauce

1 tablespoon butter

1/2 cup fat-free ranch dressing

4 celery stalks, cut into 1/4 x 3-inch sticks

4 carrots, cut into 1/4 x 3-inch sticks

Directions

Preheat oven to 400°. Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place cornflakes in a shallow dish. Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg whites, and cornflakes. Lightly coat chicken strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once.

Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken. Serve with ranch dressing, celery, and carrots.

I omitted the cooking spray and didn't have any trouble. I also didn't drizzle the hot sauce on all of the strips to give kids a plain option.

Buffalo Chicken & Dip

Another Rachel Ray ~~ True confession on this project this evening - I accidently knocked 1/2 a sauce pan off of the stove & STILL finished this meal in 30 minutes or less... including clean up!! Beat that Rachel! Never mind the smell of hotsauce bound to fill our home for .... hmmm, days.

So - this quick little number served it's purpose of something good & easy. I served with some frozen fries. Could probably also be used as the chicken for a buffalo chicken salad.

Ingredients:
1 lb, skinless, boneless chicken breat, cut into 4 by 12 inch strips
Salt and pepper
4 TBSP butter
5 TBSP hot pepper sauce, I used Frank's Red Hot
1 TBSP white wine or cider vinegar

1/2 cup mayonnaise
1/3 cup sour cream
1 tsp. worcestershire sauce
1 oz. blue cheese, about 1/4 cup ( I just threw in come crumbles)

Preheat broiler. Season chicken pieces generously with salt and pepper.

In a small saucepan, melt the butter. Whisk in the hot pepper sauce and vinegar. On a broiler pan or baking sheet, toss the chicken strips with half the hot sauce mixture. Broil the chicken, turning once, until tender and just golden. I did 5 minutes on each side - Rachel recommends 7 to 9 minutes. Remove from the oven and pour the remaining sauce over the chicken; set aside.

Meanwhile, in a bowl, stir together the mayonnaise, sour cream and worcestershire sauce. I used light versions of mayo & sour cream. Stir in the blue cheese.

Serve with chicken & celery sticks.