Snack
With just a few simple ingredients you have a delicious party bite! So simple to put together and can be made ahead. I have made these a few times when I have had guests over and never have enough of them as the plate is cleaned in no time. This will be a great snack to take with us in our motorhome.
INGREDIENTS
- Pepperoncini’s
- cream cheese- I used the whipped cream cheese
- dry hard salami circles
DIRECTIONS
Cut the tops off and slice through one side of the pepperoncini without slicing all the way through. Fill the pepperoncini’s with cream cheese, about 1 Teaspoon each. Fold the salami in half then wrap around the outside of the stuffed pepperoncini. Secure with a toothpick. Do this for as many bites as you would like.
Enjoy!
I’m not sure how this recipe has not been on the blog as I have been making it for over 25 years. I think I got this recipe from my brother John way back when. You could make this on any pizza dough, but I came across some little round Naan Bread and thought that would make for a fun afternoon snack. You can add sliced tomatoes as I did here but I have also made it without them. Either way, these get eaten right up. I have never measured anything with this pizza. This can also be done in the oven.
INGREDIENTS
- Pizza crust (cooked) or Naan Bread
- prepared pesto
- parmesan cheese, grated
- tomatoes, sliced
DIRECTIONS
Turn your grill onto a medium heat. Place the pizza crust or Naan bread on the grate of the grill. Grill just a couple minutes, enough to warm the bread. Then flip the bread over to the other side. Add the pesto just as you would add a red sauce and top with Parmesan cheese and sliced tomatoes. Grill just until the cheese is melted and serve warm.
Enjoy!
We love grilling and seafood has been a favorite for the past couple of summers. I went to 2 stores looking for oysters but everyplace was out of them so I decided to pick up some cherrystone clams instead. Although we enjoyed these we do prefer oysters. I made these with a white wine butter sauce that you see in the picture.
INGREDIENTS
- 2 garlic cloves, minced
- 4 Tablespoons unsalted butter
- 1/4 cup white wine
- 28 cherrystone clams, scrubbed
- salt to taste
DIRECTIONS
Preheat grill to medium-high heat, 350-400 degrees. Place garlic and 4 tablespoons of butter in a small heatproof saucepan on the grill. Cook 3 minutes or until butter foams. Add wine to pan cook until mixture is reduced by half. Remove pan from heat and set aside.
Place clams directly on the grill grates, grill covered with the grill lid down. Grill for ten minutes or until clams begins to open checking every 2-3 minutes. Discard any unopened clams. When the clams are open, using a butter knife scrape the bottom of the clams releasing them from the shells, add the butter to the clam while still in the shell. Serve warm.
Enjoy!
It does not get any easier with just two ingredients! Pineapple and brown sugar. So easy and so good. We loved it so much we had it twice in the same week. This is the pineapple Jim added to his grilled fish taco that I posted about! This is a fantastic addition to any dish or even a dessert as this pineapple would be great with vanilla ice cream.
INGREDIENTS
- 1 pineapple, rind cut off and sliced into 1/2-3/4 inch slices.
- 1/4 cup brown sugar
DIRECTIONS
Toss the pineapple with the brown sugar and let sit for ten minutes. Place the pineapple on the grill and grill over medium heat for 2-3 minutes on each side. Remove from grill and serve right away.
Enjoy!
This is another recipe I adapted for the grill but no matter if you grill or bake these you will have happy people all around you. We liked these so much I made them 2 mornings in a row for friends and family we were camping with. I had an empty plate both mornings. I am most definitely keeping this recipe close by as it’s so simple and just the perfect amount of sweetness for any sweet tooth!
INGREDIENTS
- 3/4 cup chopped pecans
- 1/2 cup salted caramel of plain caramel sauce. Use a good quality caramel, not a thin caramel
- 1 8-ounce can of refrigerated crescent rolls
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- pinch of sea salt-optional
DIRECTIONS
Grease a 9.5-inch pie plate (for the grill I used 2 tin pie plates.) Scatter the pecans in a single layer in the bottom of the pie plate. Pour the caramel sauce evenly over the pecans. Set aside.
On a lightly floured surface roll out the crescent dough into an approximately 9×13 rectangle. Be sure to press the seams together as you want this in one sheet. Sprinkle the brown sugar and cinnamon over the dough leaving about a 1/2 inch border on the outer edges of the dough.
Starting on the long side of the dough, tightly roll the dough into a log. Cut the dough into 10-12 small rolls using a sharp knife.
Place the rolls cut side up on the top of the caramel in the pie dish.
FOR THE OVEN
Preheat the oven to 375 degrees. Bake for 16-18 minutes or until the buns are lightly golden brown and the caramel sauce is bubbly. Remove from the oven and place a large plate over the top of the pie dish, then quickly flip the pie dish over to invert the buns onto the plate. Spoon any leftover pecans or caramel left in the pie plate over your rolls. If desired add a sprinkle of sea salt. Serve warm.
FOR THE GRILL
This is very important..I used TWO pie plates, this kept the pecans from getting too browned as well as keeping the caramel from burning.
Turn your grill to the lowest setting. Place the pie dish on your grill and cover the hood of your grill. My rolls took between 25-30 minutes. I did check them often to avoid burning. Grills will cook slightly different so check often. Once the rolls are a golden brown and the caramel is bubbly remove from the grill and place a large plate over the top of the pie plate and quickly flip the pie plate over inverting the rolls onto the plate. If you have any caramel or pecans sticking to your pie plate spoon that over your rolls. If desired add a sprinkle of sea salt. Serve warm.
Enjoy!
