Super Bowl Recipe Run Down

2 02 2013

The super bowl is only a day away and if you are looking for some great recipes to serve while you watch the game look no further. Most of these are super easy to make and will please any crowd.

Black-Eyed Pea Dip

 

Easy Blender Salsa

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Black Bean, Corn, & Avocado Dip

Blue Cheese Stuffed Mushrooms

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Cream Cheese-Bacon Crescents

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Guacamole

 

Mini Florentine Cups

mini florentine cups

 

Pepperoni Pizza Puffs

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Potato Skins

 

Ranch Crackers

Finished Crackers

 

Warm Bean Dip

 

Taco Chili

chili

French Dip Sandwiches





Warm Bean Dip

10 01 2013

The playoffs have begun and with super bowl right around the corner I am sure that many people are looking for things to make during their football parties. Recipes that are a crowd pleaser. These Warm Bean Dip that I found over at Life as a lofthouse made a huge batch and it was super yummy. The taco mix gave the bean dip something special and the melted cheese on top was amazing.

Warm Bean Dip

~ 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

 

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

2. Spray a 9 x 13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

3. Bake for 25-30 minutes, or until cheese is melted and slightly browned. Serve with tortilla chips.

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Warm Bean Dip





Sun-Dried Tomato Spread

8 05 2012

This recipe caught my eye on pinterest and I was dying to have a reason to make it. However it makes a 9 x 13 pan full of dip and there is no way that my husband and I need to eat that much. So I was super excited when my MOPS meeting rolled around and they needed something for snack. I loved this recipe and I think it was a huge hit as well because it disappeared and people were asking for the recipe.

Sun-Dried Tomato Spread Recipe

Sun-Dried Tomato Spread

~ 2 (8 oz.) packages of cream cheese, softened

~ 2 cups mayonnaise

~ 1/4 cup finely chopped onion

~ 4 garlic cloves, minced

~ 1 jar (7 oz.) oil-packed sun-dried tomatoes, drained and chopped

~ 2/3 cup chopped roasted red peppers

~ 2 cups shredded mozzarella cheese

~ 2 cups shredded Italian cheese blend

~ 1 cup shredded Parmesan cheese

1. In a large bowl, combine the cream cheese, mayonnaise, onion and garlic until blended. Stir in tomatoes and red peppers. Stir in the mozzarella cheese, Italian cheese blend and 3/4 cup Parmesan cheese.

2. Transfer to a greased 13 x 9 in. baking dish. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, at 350 degrees for 18-22 minutes or until edges are bubbly and lightly browned. Serve with crackers.

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Sun-Dried Tomato Spread





Pepperoni Pizza Puffs

11 01 2012

If your looking for a bite size piece of pizza then this is the recipe. These are mini pepperoni pizzas, light a fluff and full of flavor. These are best served warm with warm pizza sauce. They would be a great appetizer or snack while watching a sporting event, great for kids, or why not just make them for dinner! Defiantly give these a try, they won’t disappoint!

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Pepperoni Pizza Puffs

~ 3/4 cup flour

~ 3/4 tsp. baking powder

~ 1 Tbsp. Italian seasoning

~ pinch of salt

~ pinch of red pepper flakes (optional)

~ 3/4 cup milk

~ 1 egg

~ 1 cup shredded mozzarella cheese

~ 1/4 cup grated Parmesan cheese

~ 1 cup cubed pepperoni

~ pizza sauce for dipping

1. Preheat oven to 375 degrees. Grease a 24 cup mini muffin pan. In a large bowl, whisk together flour, baking powder, Italian seasoning, slat and red pepper flakes. Whisk in the egg and milk. Stir in the mozzarella, Parmesan and pepperoni. Let stand for 10 minutes.

2. Stir and divide equally among the mini muffin cups. Bake for 20-25 minutes. Serve with warmed pizza sauce.

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Pepperoni Pizza Puffs

 





Cream Cheese-Bacon Crescents

21 12 2011

In my house I know that if I made anything with bacon or serve Crescent rolls it will be a hit. Combine them together with a bit of cream cheese and you have not only a great appetizer but a crowd pleaser as well.

These went together super fast and my kids loved them. When your kids will eat them you know you have a winner! These would make a great appetizer for a Christmas party, New Year’s Eve party, potluck, or just to have with your dinner! Enjoy!

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Cream Cheese- Bacon Crescents

~ 1 tub (8 oz.) chive & Onion Cream Cheese

~ 3 slices bacon, cooked and crumbled (I just bout real bacon pieces)

~ 2 cans refrigerated crescent dinner rolls

1. Preheat oven to 375o F.

2. Mix cream cheese and bacon until well blended.

3. Separate each can of dough into 8 triangles. Cut each triangle lengthwise in half. Spread each dough triangle with 1 generous teaspoon cream cheese mixture. Roll up, starting at shortest side of triangle. Place point side down, on baking sheet.

4. Bake 12 to 15 minutes or until golden brown. Serve warm.

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Cream Cheese-Bacon Crescents





Mini Mac n’ Cheese Muffins

29 11 2011

If you kids are like mine then they love Macaroni & Cheese. I am not the biggest fan of the boxed version because I don’t really like the consistency and lets be honest have you read the ingredient list. There are some things that I am not really sure what they are and how they pertain to food. So I prefer to make mine homemade.

I stumbled upon an article that talked about making mac n’ cheese appetizers in mini muffin pans. I thought that sounded like such a fun way to make dinner for the kids. I used a regular muffin pan instead so that the portions were bigger than a bite. Such a fun side dish and the cayenne gives it just the right amount of kick.

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Mini Mac n’ Cheese Muffins

~ 1 lb. small elbow pasta

~ 6 Tbsp. butter

~ 4 Tbsp. flour

~ 4 cups milk

~ 1 lb. cheddar cheese, grated

~ 3 eggs, whisked

~ 3/4 cup bread crumbs

~ 1 tsp. cayenne pepper or less depending on taste

~ salt to taste

1. Bring salted water to a rolling boil and cook pasta according to package directions. Cook until soft. Don’t stop at al dente, the pasta will not continue to cook through when molded into muffin form.

2. Make cheese sauce by melting 3 Tbsp. butter and mixing in the flour. Cook the butter and flour together for a few minutes to cook out the raw flour taste. Slowly add the milk and whisk in. Continue to whisk until sauce thickens. When sauce thickens remove from heat and add grated cheese. Season with salt and cayenne. Add sauce to the cooked pasta. Then add 1/2 cup of bread crumbs and eggs. Stir the mixture.

3. Melt the remaining 3 Tbsp. of butter and blend in with the 1/4 cup of bread crumbs. Set bread crumb mixture aside.

4. Preheat oven to 350 F. Liberally grease muffin tins. Spoon the mac n’ cheese mixture into the muffin tins. Garnish with bread crumb mixture and bake for about 20 minutes or until browned on top and somewhat firm to the touch. Cool for about 15 minutes before removing them. If you have trouble removing them cool for a bit longer.

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Mini Mac n’ Cheese Muffins





Potato Skins

15 11 2011

I love potato skins and lately have been eyeballing the TGI Friday’s frozen potato skins at my local grocery store. Since a bag of potatoes ended up in our basket this week I decided to make my own and save a bit of money. They turned out great and will defiantly be making an appearance in our house again.

Potato Skins

~ 4 potatoes

~ 3 pieces of cooked and crumbled bacon

~ cheddar cheese

1. Wash the potatoes and pierce with a fork. Microwave for 3 minutes, then place on a cookie sheet in a 400o F oven for 40-60 minutes or until cooked through.

2. Once the potatoes have cooled cut in half and scoop out the center leaving about a 1/2 inch layer of potato. Top with cheese and bacon and then place under the broiler for 5-10 minutes or until the cheese is bubbly and melted. Serve with sour cream and chives.

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Potato Skins





BBQ Portobello Sliders

19 08 2011

I having been meaning to make a Portobello mushroom recipe for awhile. There are a great substitute to meat because if you season them they really will have a very similar taste to them. We were unable to get Portobello mushroom caps so I just got  a package of already sliced Baby Portobello’s and they worked out just great. I really enjoyed this recipe and hope you family does as well.

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BBQ Portobello Sliders

~ 6 baby Portobello’s (large enough to fit one on your bun)

~ 6 slider buns or dinner rolls

~ 1 tsp. smoked paprika

~ 1 tsp. onion powder

~ 1/2 tsp. chili powder

~ 1/2 tsp. black pepper

~ 1 Tbsp. olive oil

~ 1 onion

~ 6 slices Gouda

~ 1 avocado, sliced

~ 1/2 cup BBQ sauce, for drizzling and dipping

1. Heat a skillet on medium-low heat and add 1/2 Tbsp. olive oil. Add sliced onions with a pinch of salt and let caramelize, stirring occasionally. Cook for about 8-10 minutes, then turn off heat and set aside.

2. While onions are caramelizing, brush mushrooms with remaining olive oil and sprinkle both sides with pepper, paprika, onion and chili powder. Heat a skillet or grill on medium heat and cook until mushrooms are juicy and tender. About 5 minutes on each side. With 1-2 minutes remaining, add a slice of Gouda on top to melt.

3. Assemble sliders by placing the mushroom on the  bun, then top with onions, avocado, and as much BBQ sauce as you like.

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BBQ Portobello Sliders





Ham and Cheese Sliders

17 08 2011

My daughter is a big fan of mini burgers as she calls them. But lets be honest, sliders are fun to eat because of there small size. The poppy seed sauce that you smear on top of these put this recipe over the top. Another thing that is great about these is you can make the a day ahead and refrigerate until you are ready to bake them so they are great for a busy evening when you don’t have much time to prep dinner.

Ham and Cheese Sliders

Ham and Cheese Sliders

~ 12 white dinner rolls (I used King Hawaiian’s butter rolls)

~ 12 pieces honey ham

~ 12 small slices Swiss cheese

~ 1/3 cup mayonnaise

~ 1/3 cup miracle whip

 

Poppy Seed Sauce

~ 1/2 tsp. poppy seeds

~ 3/4 tsp. yellow mustard

~ 1/2 stick butter, melted

~ 1/2 tsp. onion powder

~ 1/4 tsp. Worcestershire sauce

1. In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them onto a cookie sheet lined with foil. Place them very close together.

2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350o F for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes. Serve warm

 

* Sandwiches can be assembled a day ahead and kept in the refrigerator until ready to bake.

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Ham and Cheese Slider1





Tomato and Basil Bruschetta

25 07 2011

You know summer is in full swing when you have vine ripe tomatoes coming out your ears. I love vine ripe tomatoes. Sliced with a bit of salt, topped with tuna salad or chicken salad, and of course BLT’s. If you need a few more things in your tomato repertoire try this great Bruschetta recipe. I liked it so much I could of made this my meal instead of just a side!

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Tomato and Basil Bruschetta

~ 6 roma tomatoes, diced

~ 2 cloves garlic, chopped

~ 2 cloves garlic, peeled

~ 3 Tbsp. olive oil

~ 2 1/4 tsp. balsamic vinegar

~ 2 Tbsp. chopped fresh basil

~ 1/2 tsp. salt

~ 1/4 tsp. fresh cracked pepper

~ 8 slices Italian bread, cut about 1 inch thick

~ 2 Tbsp. grated parmigiano-reggiano cheese

1. Whisk together chopped garlic, vinegar, salt, pepper, and basil.

2. When combined slowly drizzle in oil.

3. Add tomatoes and let sit for 20 minutes at room temp.

4. Meanwhile toast the bread either in the toaster or under the broiler (just be careful not to burn the bread).

5. When the bread is toasted rub each piece, on one side, with the whole garlic pieces.

6. Place the bread on a cookie sheet and top with tomato mixture.

7. Sprinkle on a little cheese and broil till the cheese melts. Serve immediately and enjoy.

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Tomato and Basil Bruschetta








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