yields 16 pinwheels
Ingredients:
8 oz crescent rolls
2 T ranch (I substituted Caesar dressing)
1/4 c (or 4 pieces) cooked, crispy bacon, crumbled
1/2 c shredded Cheddar
1/4 c chopped green onion
Directions:
1. Preheat
oven to 350F. Unroll dough; separate into 2
long rectangles. Press each of the inch rectangles, to seal where it's perforated.
2. Spread
dressing over each rectangle to edges. Sprinkle each with bacon, cheese and onions. Starting with one short side, roll up each
rectangle; press edge to seal. With serrated knife, cut each roll into 8
slices; place cut side down on ungreased cookie sheet.
3. Bake 12-17 minutes or until golden brown. Immediately remove from cookie sheet (or those suckers will stick to the sheet.)
Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts
Tuesday, December 11, 2012
Thursday, September 8, 2011
Goat cheese truffles
Another recipe from Megan W
Ingredients:
4 oz goat cheese
4 oz cream cheese
1/2 tsp pepper
1/2 tsp worcestershire sauce
1 ish Tbsp chopped shallots or onion
1/2 cup toasted chopped pecans
Directions:
Mix everything but the pecans together. Roll into small truffle sized balls and then roll in the pecans. Serve them with crackers and fruit.
Ingredients:
4 oz goat cheese
4 oz cream cheese
1/2 tsp pepper
1/2 tsp worcestershire sauce
1 ish Tbsp chopped shallots or onion
1/2 cup toasted chopped pecans
Directions:
Mix everything but the pecans together. Roll into small truffle sized balls and then roll in the pecans. Serve them with crackers and fruit.
Baked Brie
From my friend Megan W. Thanks!
Ingredients:
8 oz wheel of brie
can of pillsbury crescent dough
any kind of good fruit preserve
Directions:
Split the dough into two equal squares. Put the brie in the middle of one and fold up, then put the other on top diagonally and fold down making sure you completely seal the cheese. Bake at 350 for about 20 minutes or until it's golden brown. Serve it warm w/ the preserves and crackers/fruit.
Ingredients:
8 oz wheel of brie
can of pillsbury crescent dough
any kind of good fruit preserve
Directions:
Split the dough into two equal squares. Put the brie in the middle of one and fold up, then put the other on top diagonally and fold down making sure you completely seal the cheese. Bake at 350 for about 20 minutes or until it's golden brown. Serve it warm w/ the preserves and crackers/fruit.
Sunday, July 31, 2011
Razzy Jazzy Tartlettes
From Taste of Home
serves 36
Ingredients:
1 c butter, softened
2 packages (3 oz each) cream cheese, softened
2 c all-purpose flour
1/2 t salt
1-1/2 c fresh blueberries
2/3 c blueberry preserves
1-1/2 c fresh raspberries
2/3 c seedless raspberry jam
Directions:
In a large bowl, beat butter and cream cheese until smooth. Combine the flour and salt; gradually add to creamed mixture. Drop by scant tablespoonfuls into 36 greased miniature muffin cups. With well-floured hands, press dough onto bottoms and up sides of cups. Bake tarts at 325° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely. In a small bowl, combine blueberries and blueberry preserves; spoon into half of the tarts. In another bowl, combine raspberries and raspberry jam; spoon into remaining tarts. Enjoy
serves 36
Ingredients:
1 c butter, softened
2 packages (3 oz each) cream cheese, softened
2 c all-purpose flour
1/2 t salt
1-1/2 c fresh blueberries
2/3 c blueberry preserves
1-1/2 c fresh raspberries
2/3 c seedless raspberry jam
Directions:
Monday, July 25, 2011
Berry Tartlettes
From food.com
Makes 24 tarts
Ingredients:
For Tart filling:
4 eggs
1 c sugar
1 1/4 c milk
4 T cornstarch
3 1/4 T butter
1 pinch salt
1 1/2 t vanilla
1/4 cup vanilla soymilk or sweetened almond milk
3 -5 T orange zest
2 T confectioners' sugar
Crust:
2 c flour
1 c finely ground cornmeal
1/2 t salt
1 1/2 c unsalted butter, softened at room temperature
2 c confectioners' sugar
1 -2 T lemon juice
1 1/2-2 t vanilla
1 3/4 T cornstarch
Fruit:
1 (8 ounce) bag berries, medley (raspberries, strawberries, blueberries, blackberries) or 1 (8 ounce) bag fresh berries
Directions:
1. Making the filling; warm to a simmer the plain milk in the microwave or in a small saucepan/ Be sure it doesn't boil.
2. Beat the eggs into the milk and gradually add the sugars and cornstarch. Beat in the soymilk/ almond milk, vanilla extract, and salt. Stir in the butter. Continue stirring until it reaches desired thickness (about the thickness of a mousse) and remove from heat.
3. Add the orange zest and set aside to cool. Refrigerate until needed.
4. Making the crust;Position a rack in the middle of the oven and heat the oven to 325 F.
5. Set a muffin tin with muffin liners and set aside. In a medium bowl, whisk the flour, cornmeal, vanilla extract and salt to blend. Gradually add the remaining ingredients using a rubber spatula or spoon (I would recommend dipping the tool of choice in flour before proceeding, as it will stick).
6. The dough will become sticky and resemble that of a sugar cookie dough.
7. Continue stirring with your weapon of choice (be it a spatula or spoon) until all of the flour and or flour-like substances are well combined and can form a dough ball.
8. Line each of the muffin cups with the dough (much like you would a pie, so be sure to leave enough room for the tart filling). Fill the crust-lined muffin cups with pennies or pie weights to maintain a good shape (be sure to have some wax paper or parchment paper in between your pie weights/pennies and your crust
9. Bake at 325 for approximately 15-20 minutes until the edges are golden brown and puffed. Let cool.
10. Once the shells are cool; fill with the pre-made refridgerated tart filling and top with berries.
Makes 24 tarts
Ingredients:
For Tart filling:
4 eggs
1 c sugar
1 1/4 c milk
4 T cornstarch
3 1/4 T butter
1 pinch salt
1 1/2 t vanilla
1/4 cup vanilla soymilk or sweetened almond milk
3 -5 T orange zest
2 T confectioners' sugar
Crust:
2 c flour
1 c finely ground cornmeal
1/2 t salt
1 1/2 c unsalted butter, softened at room temperature
2 c confectioners' sugar
1 -2 T lemon juice
1 1/2-2 t vanilla
1 3/4 T cornstarch
Fruit:
1 (8 ounce) bag berries, medley (raspberries, strawberries, blueberries, blackberries) or 1 (8 ounce) bag fresh berries
Directions:
1. Making the filling; warm to a simmer the plain milk in the microwave or in a small saucepan/ Be sure it doesn't boil.
2. Beat the eggs into the milk and gradually add the sugars and cornstarch. Beat in the soymilk/ almond milk, vanilla extract, and salt. Stir in the butter. Continue stirring until it reaches desired thickness (about the thickness of a mousse) and remove from heat.
3. Add the orange zest and set aside to cool. Refrigerate until needed.
4. Making the crust;Position a rack in the middle of the oven and heat the oven to 325 F.
5. Set a muffin tin with muffin liners and set aside. In a medium bowl, whisk the flour, cornmeal, vanilla extract and salt to blend. Gradually add the remaining ingredients using a rubber spatula or spoon (I would recommend dipping the tool of choice in flour before proceeding, as it will stick).
6. The dough will become sticky and resemble that of a sugar cookie dough.
7. Continue stirring with your weapon of choice (be it a spatula or spoon) until all of the flour and or flour-like substances are well combined and can form a dough ball.
8. Line each of the muffin cups with the dough (much like you would a pie, so be sure to leave enough room for the tart filling). Fill the crust-lined muffin cups with pennies or pie weights to maintain a good shape (be sure to have some wax paper or parchment paper in between your pie weights/pennies and your crust
9. Bake at 325 for approximately 15-20 minutes until the edges are golden brown and puffed. Let cool.
10. Once the shells are cool; fill with the pre-made refridgerated tart filling and top with berries.
World's Easiest Meatballs
Serves 28
1 large (Costco size) bag of meatballs
2 (40 0z) bottles of Sweet Baby Ray's (or Honey Bullseye or other sweet BBQ sauce)
In large crock pot, combine meatballs and two 40 oz. bottles of Sweet Baby Ray's BBQ Sauce. Let the mixture reheat on "keep warm" overnight and through the next day. Yummy!
1 large (Costco size) bag of meatballs
2 (40 0z) bottles of Sweet Baby Ray's (or Honey Bullseye or other sweet BBQ sauce)
In large crock pot, combine meatballs and two 40 oz. bottles of Sweet Baby Ray's BBQ Sauce. Let the mixture reheat on "keep warm" overnight and through the next day. Yummy!
Apple Cheddar Turkey Meatballs
From A Year of Slow cooking
serves 6
Ingredients:
1 1/2 lb extra lean ground turkey
1 egg
1 t kosher salt
1 t ground black pepper
1 t onion powder
1 green apple, peeled and shredded
1/2 c shredded sharp cheddar
1/2 c dried unsweetened cranberries
Directions:
In a large mixing bowl, mix the ground turkey with the ingredients.
Make golf-ball sized meatballs, and drop them into your crockpot. For this amount of meatballs you could use any size over 3 quart, probably. If you have a large family, or would like to cook enough to freeze, double or triple the recipe. You can definitely stagger-stack the meatballs on top of each other... just use a larger crockpot.
Cover and cook on high for 4-5 hours, or on low for 5-9---the cooking time will depend on how many meatballs are in the crock, and the size of your machine. The more full it is, the longer it will take to cook.
Nutritional jazz: 262 cal; 12 g carbs; 7 g fat; 38 g protein
serves 6
Ingredients:
1 1/2 lb extra lean ground turkey
1 egg
1 t kosher salt
1 t ground black pepper
1 t onion powder
1 green apple, peeled and shredded
1/2 c shredded sharp cheddar
1/2 c dried unsweetened cranberries
Directions:
In a large mixing bowl, mix the ground turkey with the ingredients.
Make golf-ball sized meatballs, and drop them into your crockpot. For this amount of meatballs you could use any size over 3 quart, probably. If you have a large family, or would like to cook enough to freeze, double or triple the recipe. You can definitely stagger-stack the meatballs on top of each other... just use a larger crockpot.
Cover and cook on high for 4-5 hours, or on low for 5-9---the cooking time will depend on how many meatballs are in the crock, and the size of your machine. The more full it is, the longer it will take to cook.
Nutritional jazz: 262 cal; 12 g carbs; 7 g fat; 38 g protein
Mini Quiche Lorraines
makes 24
Ingredients:
3 sheets ready rolled shortcrust pastry, thawed
2 oz Gruyere cheese, grated
1 oz butter
2 pieces of cooked bacon, finely chopped
1 onion, finely chopped
2 eggs
3/4 c cream
1/2 t nutmeg
fresh chives, cut into small strips for garnish (optional)
Directions:
1. Lightly grease two 12-hole muffin pan. Preheat oven to 375F. Using plain 3 in cutter, cut rounds of pastry and fit into pan. Divide cheese evenly among the pastry bases. Cover and refrigerate while making filling.
2. Heat up butter in small pan and book bacon and onion together for 2-3 min, until tender. Drain on paper towels. When cool, divide mixture evenly among bases. Whisk eggs in bowl w/ cream, nutmeg, and freshly ground pepper. Pour or spoon carefully over bacon mixture.
3. Place 2-3 strips of chive on top of each quiche to decorate (if desired). Bake for 20 mins or until lightly brown and set. Serve hot or warm.
*These quiches can be cooked up to 2 days ahead and stored in airtight container in fridge in the fridge. They can be frozen in single layers for up to 2 months. Reheat in 350 F oven.
Ingredients:
3 sheets ready rolled shortcrust pastry, thawed
2 oz Gruyere cheese, grated
1 oz butter
2 pieces of cooked bacon, finely chopped
1 onion, finely chopped
2 eggs
3/4 c cream
1/2 t nutmeg
fresh chives, cut into small strips for garnish (optional)
Directions:
1. Lightly grease two 12-hole muffin pan. Preheat oven to 375F. Using plain 3 in cutter, cut rounds of pastry and fit into pan. Divide cheese evenly among the pastry bases. Cover and refrigerate while making filling.
2. Heat up butter in small pan and book bacon and onion together for 2-3 min, until tender. Drain on paper towels. When cool, divide mixture evenly among bases. Whisk eggs in bowl w/ cream, nutmeg, and freshly ground pepper. Pour or spoon carefully over bacon mixture.
3. Place 2-3 strips of chive on top of each quiche to decorate (if desired). Bake for 20 mins or until lightly brown and set. Serve hot or warm.
*These quiches can be cooked up to 2 days ahead and stored in airtight container in fridge in the fridge. They can be frozen in single layers for up to 2 months. Reheat in 350 F oven.
Candied Walnuts
makes 4 1/2 cups
Ingredients:
3/4 c firmly packed brown sugar
1/2 t salt
1 t grated orange rind
2 T fresh orange juice
1 lb walnut halves
Directions:
1. Heat oven to 350 F. Line large jelly-roll pan w/ aluminum foil. Coat w/ nonstick cooking spray.
2. Combine brown sugar, salt, orange rind, and orange juice in large bowl. Add walnuts; toss to coat. Spread walnuts evenly over prepared pan. Bake for 20-25 mins or until dark brown and bubbly, stirring half way through.
3. Meanwhile, coat a large piece of aluminum foil w/ nonstick cooking spray. Remove nuts from oven. Immediately spread on prepared foil, separating nuts w/ 2 forks. Cool completely. Store in airtight container.
*To microwave walnuts: Cook coated walnuts in large microwave-safe dish on 100% power 8-10 mins, stirring every 2 mins, until dark brown and bubbly. Proceed w/ step 3, above.
**Can store in airtight container for up to 3 weeks. The citrus flavor improves with time.
Ingredients:
3/4 c firmly packed brown sugar
1/2 t salt
1 t grated orange rind
2 T fresh orange juice
1 lb walnut halves
Directions:
1. Heat oven to 350 F. Line large jelly-roll pan w/ aluminum foil. Coat w/ nonstick cooking spray.
2. Combine brown sugar, salt, orange rind, and orange juice in large bowl. Add walnuts; toss to coat. Spread walnuts evenly over prepared pan. Bake for 20-25 mins or until dark brown and bubbly, stirring half way through.
3. Meanwhile, coat a large piece of aluminum foil w/ nonstick cooking spray. Remove nuts from oven. Immediately spread on prepared foil, separating nuts w/ 2 forks. Cool completely. Store in airtight container.
*To microwave walnuts: Cook coated walnuts in large microwave-safe dish on 100% power 8-10 mins, stirring every 2 mins, until dark brown and bubbly. Proceed w/ step 3, above.
**Can store in airtight container for up to 3 weeks. The citrus flavor improves with time.
Bruschetta
from All-Time Favorite Family recipes
serves 12
Ingredients:
Seasoning Oil
1/3 c olive oil
4 cloves garlic, crushed
1 t dried basil leaves, chopped
1/8 t crushed red pepper flakes
Tomato topping
1 1/2 lb plum tomatoes, chopped
2 T dried basil
1 T balsamic vinegar
1 T olive oil
1/2 t salt
1/4 t pepper
1 loaf French bread (8 oz), split horizontally
smal
fresh basil leaves for garnish (optional)
Directions:
1. Prepare seasoning oil: heat oil in a small skillet over medium-low heat. Add garlic, basil and red pepper flakes; cook, stirring, 5-7 mins or until garlic is golden. Cook the oil and strain.
2. Meanwhile, prepare tomato topping: stir together tomatoes, basil, vinegar, oil, salt, and pepper in large bowl.
3. Heat oven to 500F (or broil)
4. Brush sides of split bread w/ about 2 T of seasoning oil. Place on baking sheet. Bake for 3-5 mins or until golden.
5. Slice toast bread into 2 in widths and arrange onto large serving platter. Spoon tomato topping over and garnish w/ fresh basil leaves.
Nutritional Jazz:
140 cal; 20 g carbs; 6 g fat; 4 g protein
Sunday, November 14, 2010
Cheese Ball!
This one is from my former neighbor, Jen! Thanks Jen! It's so, so good!
Roka blue cheese (which she said Kraft doesn't make any more, but substitute another form of blue cheese and it should be fine)
Old English
1 stick of butter
1 package of cream cheese
Mix together and put in a ball. Cover with pretzel crumbs if desired, and serve with your choice of crackers. So good!
Roka blue cheese (which she said Kraft doesn't make any more, but substitute another form of blue cheese and it should be fine)
Old English
1 stick of butter
1 package of cream cheese
Mix together and put in a ball. Cover with pretzel crumbs if desired, and serve with your choice of crackers. So good!
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