Party food
Some of my favorite recipes come from the Pioneer Woman on Food Network and this recipe is no exception! This made an excellent dinner served over buttered egg noodles. I would also serve these meatballs as an appetizer at any get-together. I would just make smaller size meatballs! These are beefy and hearty and would be great on a snowy cold day!
INGREDIENTS
2 pounds ground beef
3/4 cup seasoned bread crumbs
1/4 cup brown mustard
1/4 cup ketchup
1 teaspoon powdered beef base
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
1 large onion, sliced
2 1/2 cups beef broth
1 Tablespoon Worcestershire sauce (additional)
1 Tablespoon ketchup (additional)
2 Tablespoons cornstarch, mixed with a little beef broth to make a paste
1 pound egg noodles, cooked el dante, drained and buttered, optional
DIRECTIONS
To make the meatballs, combine the ground beef, breadcrumbs, mustard, ketchup, beef base, Worcestershire sauce, salt and pepper. Mix until all the ingredients are well combined. Form into medium size balls and set aside on a plate. Heat a large skillet over medium heat and add the 2 Tablespoons of butter,. When the butter is melted add half of the meatballs and gently move around the pan to brown on all sides. When brown, remove them to a clean plate and repeat with remaining meatballs. In the same skillet, add the onions and cook for three to four minutes, until golden brown and starting to soften. In a small bowl mix 1/2 cup of beef broth with the cornstarch. Add 2 cups of beef broth to the pan along with the Worcestershire sauce, ketchup and mustard. Stir and scrape up any bits that may be in the bottom of the pan. Bring the sauce to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce heat to low and allow to simmer in the sauce for about ten minutes or until the meatballs are cooked through and the sauce has thickened. Serve meatballs over cooked, buttered egg noodles. Serve warm.
Enjoy!
I love making appetizers and I love crab cakes! These are a mini version of a full size crab cake and rolled into balls! Great party food for football games or holidays! I served this with a store bought remoulade sauce. I am not sure I would serve it the same way the next time as the sauce was slightly over powering the crab flavor! You could easily serve these with crackers too!
INGREDIENTS
1 pound crab meat, cleaned and picked free of any shells
1 egg, beaten
1 cup Ritz crackers, crushed
1 teaspoon yellow mustard
2 Tablespoons fresh lemon juice
2 Tablespoons diced parsley
1 teaspoon Old Bay seasoning
1 Tablespoon Worcestershire sauce
3 Tablespoons melted butter
DIRECTIONS
Preheat oven to 350 degrees. Place crab meat in a mixing bowl and add crushed crackers, Old Bay, and parsley. In a separate bowl combine egg, mustard, lemon juice, and Worcestershire sauce. Whisk until well combined. Pour egg mixture into the crab mixture and gently mix to combine trying not to break up the large pieces of crab. Mold into golf ball size balls and place on a baking sheet. When you have done this for all of the mixture bake for 30 minutes. The bites will be slightly browned. Remove from oven and drizzle the bites with melted butter and serve warm.
Enjoy!
I found this recipe at www.justapinvh.com
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!
I could not let this recipe go by with out posting it! I know summer is coming to a close but these little bites are so tasty! You can also make these using blueberry pie filling but don’t even think about taking out the lemon juice or zest as it adds so much flavor and such a brightness to the recipe!!
I have really been loving all of these Pinterest recipes lately!!
INGREDIENTS
2 (8 ounce) packages cream cheese at room temp.
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 Tablespoon fresh squeezed lemon juice
Dash of lemon zest
Mini vanilla wafers
1 can of strawberry pie filling (or blueberry)
DIRECTIONS
Preheat oven to 350 degrees. Fill a mini cupcake tin with mini cupcake liners and out one mini vanilla wafer in each liner with the flat side on the bottom. Mix the remaining ingredients together except for the pie filling. Cream together until week incorporated and smooth. Fill your cupcake liners about 3/4 of the way up. Bake for 18-20 minutes or until the center is set. Remove from oven and let cool before adding the topping. When completely cool add the pie filling to the top and serve. Store in the refrigerator .
Enjoy!
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