Appetizers
It’s Fall, the weather is cooling down and football is here!! Ya know what that means at my house? Game day snacks and appetizers! My favorite thing to make is appetizers and we really enjoyed this pizza! We enjoyed it so much I made it the next day too!! This pizza is sweet from the sun dried tomatoes and the salt from the capers, but the best thing about this snack is that it only takes about ten minutes to make!!
Note – The ingredient amounts are per pizza. You can use as many or as little as you would like.
INGREDIENTS
1 flour tortilla
1/3 cup Parmesan cheese
1 Tablespoon tomato sauce
1/2 Tablespoon olive oil
1 Tablespoon sun dried tomatoes
1/2 teaspoon capers
1 clove of garlic, finely minced
1 Tablepoon finely sliced red onion
Salt
Pepper
DIRECTIONS
Preheat oven to 375 degrees. Spread olive oil over tortilla using the back of a spoon. Spread a thin layer of tomato sauce over the olive oil layer and sprinkle with salt and pepper. Add the Parmesan cheese over the sauce followed by the sun dried tomatoes, capers, garlic and onions. Place tortilla directly on the oven rack and bake for 6-8 minutes or until the edges of the tortilla are browned but not burnt. Mine took 6 minutes! Remove from ove, slice and serve warm!
Enjoy!
This recipe can be found at www.daydreamkitchen.com
I came across this recipe a few weeks ago and for the chicken it used a rotisserie chicken, but sadly when I went to the store they did not have any. So I changed things up a bit and used frozen crunchy chicken tenders! We liked the crunch that it brought to the sliders! This recipe comes together quick and would be a great game day item for sure!!
INGREDIENTS
1/2 bag of Tyson crispy chicken tenders
1 stick of unsalted butter, melted
2/3 cup wing sauce, I used Frank’s
A splash of Worcestershire sauce
1 Tablespoon of cornstarch
8 slider rolls
GORGANZOLA SLAW
1/2 bag of shredded coleslaw mix
1 jar of Marie’s Coleslaw Dressing or your favorite slaw dressing
1 green apple, chopped
3/4 cup crumbled Gorgonzola
Pepper to taste
DIRECTIONS
Bake the chicken according to package directions. Melt the stick of butter in a saucepan over medium heat. When the butter is melted, add the hot sauce, Worcestershire sauce and the cornstarch whisking until smooth and the sauce has thickened. When the chicken is cooked, remove it from the oven and dice the chicken into bite size pieces. Add the chicken pieces into the sauce and coat all of the chicken with the buffalo sauce. For the slaw,add all of the ingredients into a bowl mixing until well combined. To put the sliders together simply place some of your chicken on the bottom slider bun, top with slaw and add the top bun and serve!
Enjoy!
If you like spice, you are going to love this! I made these as an appetizer, but you could certainly make them a little bigger for a main course. There is a lot of spice in the meatball as well as the dipping sauce. I will caution you if you don’t like spice this recipe is not for you! This would be a great game day appetizer for your spice loving friends!
INGREDIENTS
1 pound ground chicken
1 teaspoon garlic powder
2 teaspoons chili powder
Salt
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
3 Tablespoons of honey
1 teaspoon cider vinegar
Cooking spray
DIPPING SAUCE
1/4 cup ranch dressing
1 Tablespoon buffalo wing sauce (I used Frank’s)
2 Tablespoons honey
DIRECTIONS
Preheat oven to 400 degrees. Line a baking sheet with heavy duty foil and spray lightly with cooking spray. In a large bowl combine the ground chicken, garlic powder, chili powder, salt, cumin, paprika, and crushed red pepper flakes. Mix well until all of the spices are combined throughout the ground chicken. Form the chicken into uniform balls and place on a single layer on your prepared baking sheet. Continue making the meatballs until you have used all of the chicken mixture. Bake the meatballs in your preheated oven for 15 minutes. While the meatballs are cooking combine the honey and cider vinegar, mixing well. After the first 15 minutes of cooking brush the honey mixture onto each of the meatballs coating them generously until all of the honey mixture is gone. Continue baking for another 10-15 minutes until the meatballs are cooked all the way through.
For the sauce, simply combine the ranch dressing, buffalo sauce and the honey mixing well. Refrigerate sauce until ready to serve. Remove meatballs from oven, serve warm along with the dipping sauce.
Enjoy!
This recipe can be found at www.realhousemoms.com
My favorite things to make are appetizers, but I am always looking for a new way to make something we have all seen before. This recipe is one of those ideas, although this does take some time to make they were absolutely delicious. The candied bacon was the star! These can be baked as I did, but also grilled and even smoked!
INGREDIENTS
8 slices of candied bacon, chopped (see instructions below)
8 ounces of cream cheese, at room temperature
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
1/2 cup panko bread crumbs
1 Tablespoon Parmesan cheese
1 teaspoon Worcestershire sauce
2 dozen (approximately, depending on the size) jalapeño’s
DIRECTIONS FOR CANDIED BACON
8 slices of thick cut bacon
1/4 cup brown sugar
Preheat oven to 300 degrees. Place a cooling rack on top of a baking sheet and spray with non stick spray. Place 8 pieces of bacon on top of the cooling rack on a single layer and sprinkle the bacon with 1/2 of the brown sugar. Bake for thirty minutes (I used thick cut bacon, if you use a thin cut, cooking times will be different). After thirty minutes turn the bacon slices over and sprinkle with the remaining sugar and bake for 15 minutes or until crispy. Remove from oven and let cool completely.
NOTE- this can be done a day ahead.
DIRECTIONS FOR THE STUFFED JALAPEÑOS
Preheat the oven to 350 degrees. Slice the jalapeños in half lengthwise (being careful not to touch your face or eyes while working with the jalapeño’s). Scrape the ribs and seeds out of the jalapeño and place on a baking sheet.
In a medium bowl mix together the cheddar cheese, Monterey Jack cheese, cream cheese and Worcestershire sauce. Mix until well combined. Once well combined add your candied bacon pieces and mix so the bacon pieces are throughout your mixture. In a small bowl combine the panko crumbs and the Parmesan cheese. To assemble the jalapeños start by adding the cream cheese mixture into each jalapeño half and top with a sprinkle of panko Parmesan mixture. Do this for each jalapeño and place back on your baking sheet and bake for 12 minutes watching not to burn. Remove from oven and serve warm.
Enjoy!
Move over store bought hummus! Never again will I buy hummus when I can make something with so much more flavor!! Oddly enough I am not a huge hummus fan, although I wanted to be as it is very good for you! This is another slightly adapted Taste of Home Magazine recipe. The changes I made were using half of the amount of oil originally called for, more lemon juice, roasted garlic, and added cumin for extra flavor! I changed this recipe more than I thought but the base recipe was a great starting point!! I am going to give you my adaptations to the original recipe but as always change it up your way !
I made this for a girl’s weekend away at a friend’s camp. I took some for us and left some for the boys at home! Everyone really enjoyed the bold flavor and I really enjoyed the five minutes it took me to make it!
This will make a great dip for any pool side, lake side or holiday gathering you have!!
INGREDIENTS
1/2 cup of canola oil
1 can of garbanzo beans, drained (I used organic)
4 Tablespoons fresh lemon juice
1 Tablespoon roasted garlic (can used minced)
1/2 teaspoon salt
1 1/2 teaspoon ground cumin
Serve with veggies, crackers or warm Naan bread.
DIRECTIONS
Place all ingredients in a blender or food processor and blend until well combined.
Enjoy!
Stay In Touch
Follow me!
Recent Pins
