Appetizers

No-Fry Fries

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I love homemade fries.  But I don’t make them anymore for two reasons:  (1) fried food is unhealthy, and (2) frying stuff makes my whole house smell gross.  I’ve seen this recipe bounce around Pinterest enough to know that these fries must be pretty good.  So I figured I’d give ’em a try.  I’m not normally a crispy fry person, but I must say with these I prefer them crunchier.

Ingredients:
2 large Russet potatoes
2 Tbsp. olive oil
coarse sea salt or kosher salt

1.  Preheat oven to 450 degrees.  Cut potatoes into 1/3″ thick fries.  (Cut in half first, then cut each half into 1/3″ slices, then cut each slice into fries.)
2.  Place in a bowl of very cold water and stir them around with your hand.  Strain in a colander and place on a cookie sheet lined with a clean kitchen towel.  Use another clean towel to dry the fries well.
3.  Remove the towels.  Drizzle olive oil over the fries and toss to coat.  Sprinkle with salt and toss again.  Spread the fries out evenly.
4.  Bake until browned, turning halfway through…..25-35 minutes, depending on your oven and preference.

Source:  this is all over Pinterest and is supposedly from Gwyneth Paltrow

Spider Deviled Eggs and Clementine Pumpkins

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Just thought a couple of healthy treats would be nice for a change around the Halloween season.  No need for recipes here, just a few simple instructions.

For the Spider Eggs:

Make your basic deviled eggs.  Use a half black olive for the body of the spider.  Slice the other half into 4 segments to make legs.  You’ll need one and a half olives to make one spider.

For the Pumpkins:

Peel a clementine.  Insert a cut piece of celery into the top opening for a stem.

Source:  pinterest

Deviled Eggs

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It’s summer–time for picnics and simple foods.  One of our family-favorite dishes is Deviled Eggs–great for picnics with the family or covered dish dinners at church or reunions.  My recipe just comes together as I am making it, but  this is how it usually ends up:

Ingredients:
Hard-boiled eggs, peeled (however many you want to have)
Miracle Whip or Mayonnaise 
Prepared mustard (yellow, Dijon, spicy brown, etc.)
Dill weed
Salt
Pepper
Paprika, optional–sometimes I want it, sometimes I don’t


1.  Slice your hard-boiled eggs lengthwise.

2.  Carefully pop out the yolks and place them in a small bowl.   Set the “whites” aside.

3.   Mash the yolks until crumbly–today I used a pastry blender and it worked perfectly.  Goodbye fork!   Add the rest of the ingredients, except paprika, according to taste (you could just skip mashing and put everything in a food processor).

4.  Spoon egg mixture into the well of each “white.”  You could also use a pastry bag with a fun tip to fill the eggs.

5.  Sprinkle with paprika, if desired.

TIP:  Stay tuned for my next post where I show you how to boil the eggs so that the yolks don’t turn green on the outside. Ewww…

Ham Delights! A Party Favorite!

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These are soooo delicious! I made 2 huge pans of these for a party, and every single one of them were eaten! Definitely a PARTY FAVORITE! And they are are so simple to make!
 
This picture does not even show how yummy they were…once they came out of the oven, they were quickly devoured, and I almost didn’t get a picture! Someone laid down their plate to get a drink, and I snapped a quick picture! 

Ingredients: 
1 Pkg of King’s Hawaiian King Rolls 
2 sticks melted butter (1 cup)
2 tsp poppy seeds
2 tsp Worcestershire Sauce
3 TBSP yellow mustard 
1 TBSP of finely minced onions, or freeze dried onions
a little salt – maybe 1/4 tsp
Ham slices
Swiss cheese slices 

Directions:
1. Open the package of rolls. With a long serrated bread knife, slice the whole pack of rolls in half, so that you have a top and a bottom. Place inside a large casserole dish or put on a cookie sheet.

2. Mix the butter, poppy seeds, Worcestershire Sauce, mustard, onions and salt in a bowl. Spread about half of butter mixture over the bottom part of the rolls. I just pour it on and take the back of a spoon to spread it out edge to edge. Then do the same with the underside of the top half. Reserve a little butter mixture to spread on top of the rolls when finished.

3. Layer ham slices on the bottom. I like at least two layers of ham. Then layer with plenty of Swiss cheese. Place the top of the rolls to make the sandwiches, and spread on any remaining butter.

4. Cover with tin foil. Bake in a 400 degree oven for 12-15 minutes, or until the rolls are warmed through and the cheese is melted. Be careful to not burn the bottom of the rolls. 

5. Take out of oven, and slice into separate sandwiches. Better grab one fast before they are all gone!

Notes: I have made these without poppy seeds and less butter before. You can also use cheddar cheese if you would like, and omit the onions if you don’t care for those. And I have not found any good substitute for the Worcestershire sauce! Just go buy some! : )

Source: My mother has made these for years!

Stuffed Mushrooms

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This is a great party recipe and is really easy.  I served these at a baby shower and was really happy with the result.  Next time I make these I will listen to the original recipe’s advice and scoop out a little mushroom flesh with a melon baller instead of just popping out the stems so there’s more room for the stuffing.

Ingredients:
20 fresh mushrooms
3 Tbsp. butter
2 Tbsp. very finely chopped onion
2 Tbsp. very finely chopped red pepper
14 Ritz crackers, finely crushed (about 1/2 cup)
2 Tbsp. grated Parmesan cheese
1/2 tsp. Italian seasoning

1.  Heat oven to 400 degrees.  Remove stems from mushrooms and finely chop enough of the stems to measure 1/4 cup.  Discard the rest or save for something else.  Use a melon baller to remove a bit more of the flesh to make room for the stuffing.
2.  Melt the butter in a large skillet on medium heat.  Saute the chopped mushroom stems, onions, and peppers until they are tender.  Remove from heat and add the cracker crumbs, cheese, and seasoning.
3.  Spoon this mixture into the mushroom caps.  Place on baking sheet and bake for 15 minutes.  Serve immediately.

You can stuff these in advance and just refrigerate until you’re ready.  Bake them for 20 minutes though (or until warmed through).

Mushrooms that are 1 1/4″ to 1 1/2″ wide are best.  Itty bitty mushrooms will just be frustrating to stuff!

Source:  Kraft Recipes

Reuben Pigs in a Blanket

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I needed to make Super Bowl food like I needed another hole in the head.  This wreaks havoc on trying to lose weight, but man, this stuff is yummy.  I got this recipe from Our Best Bites and it was a favorite at my house.  My husband said I hit a home run with the pairings this year.  Well, it wasn’t in football terminology, but it was appreciated.  My grandsons even liked it–of course, they had to pull the pig out of the blanket.  Purists…
 
Do you see that square-ish little part of a sandwich in the bottom right corner?  Yeah, that one.  Future post.  Stay tuned!

Ingredients:
8 all-beef hot dogs (Oscar Mayer has some great choices here)
2 cans refrigerated crescent roll dough
1 cup shredded Swiss cheese
1 cup sauerkraut, well-drained (about a 15-oz. can–I used the Bavarian style with the caraway seeds)
1 large egg, lightly beaten
1.  Preheat oven to 375 degrees.
 
2.  Cut the hot dogs in half, cross-wise. 
3.  Divide the crescent rolls at the perforations.
4.  On the wide end (opposite of the pointy end) of the crescent roll dough, place 1 tablespoon drained sauerkraut, 1 tablespoon of the Swiss cheese, and a hot dog half.  Roll it up, being careful to tuck in the edges to hold things in.  Place on lined baking sheet; repeat with the rest of the dough.
5.  Brush the beaten egg over the tops of each “pig” and bake for 12-15 minutes, until golden brown.
6.  Makes 16 wrapped up piggies.
7.  I served these with Thousand Island Dressing and Spicy Brown mustard for dipping. OBB also suggests Creole mustard.

Source:  www.ourbestbites.com

Pine Cone Cheese Ball

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One thing I love about the holiday season is the yummy food that accompanies it. One appetizer that I love during this season are cheese balls! I saw this idea to make your cheese balls look like pinecones and put my little spin on it. It’s so pretty, festive, and yummy!

 

Ingredients:

-2 pkg. cream cheese (I use one full fat and one light, you’ll need some fat to it so it’ll hold its shape)
– 2 1/2 C. freshly shredded cheddar cheese
– 1 pkg. ranch dressing mix
– About 2 cups sliced almonds
– Rosemary springs (or you could use evergreen needles) for garnish

Directions:

1. Start off by toasting your almonds on the stove with a little bit of butter. When fully toasted, spread on a paper towel and allow to cool.
2. Mix together cream cheese until nice and smooth. Add Cheddar cheese and the ranch dressing mix. Mix until well blended.
3. On wax paper shape your two pine cones. Transfer them to your serving dish.
4. Take your almonds and stick them into the cheese ball giving the effect of a pine cone.
5. Cool in your refrigerator for at least two hours before serving.

Hope y’all enjoy it as much as we did!
Emily

Creamy White Queso Dip

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I admit that this is not the most appealing picture, but let me tell you, this is the BEST home made queso dip I have ever had! I have tried a few and I love this one. I also love that it is made with real cheese, not cheese product. 
Creamy White Queso Dip
1 lb. White American Cheese (I get it in the deli section of my grocery store. You may need to get it sliced at the deli)
1-4 oz. can green chilies
1/2 (or so) can Rotel
1 C. plus a bit of heavy cream 
In a medium sauce pan, combine all ingredients (break up or chop the cheese into small chunks.) Cook over medium heat, whisking occasionally until cheese is melted and creamy. Add more cream to get the consistency you want. 
Serve with chips, or, as we like it, with home made pretzel bites! 
Recipe source: my sis in law, Sami.
 

Pepperoni Bites

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This recipe was so easy to make! My 9 year old daughter actually made these one afternoon for everyone to have as a snack!  Delicious! We like deli pepperoni better than the ones you can get pre-packaged, but you can use whatever you want.  Enjoy!
 
1 cup AP Flour
1 teaspoon Baking Powder
1 cup Milk
1 egg
1 cup Cheddar Cheese, shredded
1-1/2 cup pepperoni, diced
Pam
Marina sauce
 
Preheat your oven to 350 degrees.
Into a big mixing bowl add the flour, baking powder and stir. Next add the milk and the egg and blend well with mixer. Then add the cheese and the pepperoni and blend well. Spray the mini muffin tin well and then spoon in the mixture. Be sure not to over fill the mini muffin tin cups.  Bake at 350 degrees for about 25- 30 minutes, or until they are golden brown.  This makes approximately 2 dozen pepperoni bites. 
 
 
 
 
 
adapted from a Goose Berry Patch recipe. 

 

Raspberry Cheese Dip

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When I first saw this dish and asked what was in it, I was expecting…well…gross.  It just sounded nasty to me.  And then I tasted it.  Heaven!   This recipe is one of the most-requested recipes among my own collection of favorites and I have gotten several people addicted to it!  My oldest son, who is pickier than anyone else I know, loves this dip.  It gets eaten up in no time whenever I make it.

Ingredients:
4 cups shredded sharp cheddar cheese
1 cup mayo
2 green onions, chopped
12 ounces raspberry preserves
Ritz crackers

1.  Combine cheese, mayo, and onions in mixing bowl.  Fold together until well blended and spread in a shallow dish (pie plate works well).
2.  Spread raspberry preserves across the top of the cheese mixture.  Refrigerate until ready to serve.

Serve with Ritz crackers.

Source:  fellow Maven (and sister!) Amy