Party food
These cute little delicious appetizers would be great for your next party or game day! I made a small batch using one box of the mini tart shells but you can easily double or triple this recipe. Both Jim and I really enjoyed these little bites. We enjoyed them so much we did not share with anyone else in the house that day! This takes no time to put together using the triple ale onion spread by “Wozz”. I purchased this product at Apple Harvest Day in Dover over the summer. You can simply used caramelized onions as well! You can order his amazing products on line anytime of the year!
Website is: www.wozzkitchencreations.com
INGREDIENTS
1 box of Athens mini tart shells (15 in each box)
Goat cheese
Wozz triple onion ale spread
Chopped pecans or walnuts
DIRECTIONS
Preheat oven to 350 degrees. Arrange mini tart shells on a baking sheet, fill tart shells with a small amount of goat cheese and top with the triple ale onion spread. Add a couple of chopped nuts to each shell and bake for 10 minutes.
Serve warm.
Enjoy!
I love making appetizers and especially love making them for Sunday football games! This is a great party dish for your next big tailgate or gathering. I especially liked the fresh bright flavor the pineapple brings out in this tasty cheeseball! I found this recipe on Pinterest and changed it just slightly by mixing all of the pecans throughout the cheese mixture and not rolling the outside of the ball in the pecans as I like the nuts all throughout, not just on the outside.
INGREDIENTS
1 (8 ounce) package of cream cheese
1/4 cup green pepper (any color would be fine) finely chopped
1/4 cup scallions, finely chopped
1 8-ounce can of crushed pineapple, drained
Pinch of salt
2 cups chopped pecans
DIRECTIONS
In a large mixing bowl, combine all of the ingredients mixing well. Form into a ball, wrap in plastic wrap and place in the fridge to chill for several hours or overnight to firm. Serve with assorted crackers.
Enjoy!
This recipe can be found at www.favfamilyrecipes.com
One of our favorite combinations are sweet and spicy in the same dish, I have a number of recipes that are like that and they are always a hit wth my family. This meatball recipe is no exception. The flavors start sweet then you get a little heat at the end! This was an instant favorite in our house. I served them more as an appetizer, but you can easily serve this over rice or buttered noodles. This made about 30 one inch meatballs and I did not have one left over!
UPDATE~ this is my original recipe that I submitted to Taste of Home Magazine and has since been published.
MEATBALL INGREDIENTS
1 1/2 pounds meatloaf mix (ground beef, pork, veal)
2 eggs
15 crushed buttery crackers (I used Ritz)
1/2 medium onion, finely diced
1 1/2 Tablespoons brown sugar
1/2 teaspoon garlic powder
Salt
Pepper
1/2 teaspoon chipotle chili pepper powder
1/4 teaspoon smoked paprika
1/4 cup 1% milk
SAUCE INGREDIENTS
1/2 cup of honey
1/4 cup Frank’s Buffalo Wing sauce
1/4 cup orange apricot marmalade (can use just apricot)
1/4 cup brown sugar
2 Tablespoons low sodium soy sauce
1/4 teaspoon crushed red pepper flakes
DIRECTIONS
Preheat oven to 400 degrees. Line a baking sheet with non-stick foil. Mix all of the meatball ingredients together until well combined. Roll into one inch balls and place on the baking sheet. Do this for all of the meatloaf mixture. Bake in the oven for 15 minutes until lightly browned. While the meatballs are baking add all of the sauce ingredients together in a sauce pan and cook over medium heat until the sugar is dissolved and the sauce thickens slightly, roughly 7-10 minutes stirring often. When the meatballs have cooked for ten minutes transfer them to a slow cooker add the sauce on top of the meatballs and cook on low for 2 hours. Serve warm as an appetizer or over rice or buttered noodles.
Enjoy!
Until recently we had not had any snow…it was a green Christmas! This does not happen often but in New England we can go from wearing shorts to snow boots in the matter of a day and that is exactly what we did this year! Crazy! One of the things I love to do when we are expecting a storm and know that we will be in the house for a day or two is to make a delicious pot of chili and some appetizers and when I was at the grocery store this week I came across this frozen bag of coconut shrimp ($6.99 a bag) and could not resist giving it a try! 
The shrimp was really easy to make, simply put them on a baking sheet and bake for six minutes. Turn the shrimp over and cook for six more minutes. Warm the sauce in warm water and you are ready! No sooner were these about to come out of the oven when the phone rang and Jim and Robby were off to rescue a stranded neighbor! They were happy when they returned a short time later as the shrimp were very good, crispy, lots of coconut flavor and the sauce had some heat that we all really enjoyed! The only downfall is that there are not a lot of shrimp in the bag, what you see in that picture is exactly what you get! I will have to buy two bags next time as these disappeared quick!
Enjoy!
Are you looking for a great and easy appetizer? This just might be it! Three ingredients, simple and yummy! I used “hot” Jimmy Dean Sausage but you can use whatever you like. Maple would be terrific with this recipe!! These were gone very quickly in my house. I will be making a double batch next time!
INGREDIENTS
1 roll of sausage
1 tube of Pillsbury Crescent Rolls
1 package softened cream cheese (8 ounces)
DIRECTIONS
Brown sausage and drain. In a large bowl combine sausage and softened cream cheese. Remove dough from package but do not separate the sections. Roll out into a rectangle sealing the perforations as you go. This is an important step you don’t want the filling oozing out! Spread the cream cheese mixture over the dough in a thin layer. Roll the dough lengthwise (if you roll from the short side you won’t get as many pinwheels.) Once rolled, refrigerate for at least 20 minutes or put in the freezer for a few minutes if you are in a rush. You want the dough to firm up. Once firm, cut the roll into 1/4 inch sections and lay on a baking sheet. Bake at 375 degrees for about 15 minutes or until the dough is cooked through.
Serve warm.
Enjoy!
This recipe was found on Pinterest
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