Appetizers – Page 3

Little Pigs In A Blanket with Crescent Rolls and Smokies

December 1, 2015 By Holly 16 Comments

Little Pigs in a Blanket made from crescent roll dough and lil smokies sausages. Super easy and everyone loves them including the kids.

Use a knife or pizza cutter and cut the dough triangles into 3 or 4 pieces and wrap up the sausages. Put on ungreased cookie sheet, bake and serve.

You can serve with any dip that you like. It might not look pretty, but I take a little catsup and a little mustard and mix them together and dip them in it. I’ve eaten them like that since I was a kid :)

Little Pigs In A Blanket with Crescent Rolls and Smokies

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: Holly

Recipe type: Appetiser

Serves: 25-35

Ingredients

1 pack of Lil Smokies Sausages
1 can of Crescent Rolls

Instructions

Preheat oven to 375 degrees. Unroll crescent dough and cut each triangle into 3 or 4 pieces with a pizza cutter. Roll up the sausage in the dough and place on cookie sheet. Bake for 10-12 mins.

Crock-Pot BBQ Meatballs (Only 2 Ingredients!)

April 7, 2015 By Katie Leave a Comment

The Easiest BBQ Meatballs you will ever make!

I make these for every family holiday dinner, Thanksgiving, Christmas, Easter. I just made them for Easter so I thought I would share my recipe with you. I’ve been making it for years & everyone always goes crazy over them. It really is the easiest recipe to make! You just buy a bag or two (depending on how large of crowd you are feeding) of regular frozen beef meatballs & a bottle of Sweet Baby Ray’s Honey BBQ Sauce.

If you have the time, thaw the meatballs overnight by taking them out of the freezer & placing them in the refrigerator. Then the next day you just dump them in your crock-pot or slow cooker & pour the BBQ sauce over them. Heat on low setting for about 1.5-2 hours then place on warm until ready to serve. You will want to stir it a couple of times so the meatballs get covered in the BBQ sauce & to make sure the sauce it’s burning on the bottom. If you don’t have time to thaw the meatballs in the frig overnight then follow the instructions on the packaging on how to thaw the meatballs.

Crock-Pot BBQ Meatballs (Only 2 Ingredients!)

Prep time

5 mins

Cook time

2 hours

Total time

2 hours 5 mins

Author: Katie

Recipe type: appetizer

Serves: about 40

Ingredients

1 package frozen beef meatballs (usually about 40 meatballs)
1 bottle of Sweet Baby Ray's Honey BBQ Sauce (I used an 18oz bottle)

Instructions

If you have time thaw the frozen meatballs in the refrigerator overnight. If not then follow instructions on packaging on how to thaw meatballs.
Place meatballs in slow cooker or crock-pot & pour BBQ sauce over them. Cook on low heat setting for 1.5-2 hours. Stir a couple times to make sure the meatballs stay covered in BBQ sauce & make sure it isn't burning. Place on warm setting until ready to serve.

Irish Brown Bread Recipe & Sweet Guinness Dip

March 7, 2015 By Holly Leave a Comment

When we went to Disney a few years ago, we went to a restaurant called Raglan Road in Downtown Disney. They serve this brown bread with Guinness dip and I just had to find a similar recipe. I tried two other recipes, but this was the keeper. The dip is amazing!!

Irish Brown Bread Recipe

Prep time

5 mins

Cook time

60 mins

Total time

1 hour 5 mins

Author: Holly

Recipe type: Bread

Ingredients

BREAD:
3 cups flour
1 cup whole wheat flour
¾ cup rolled or quick oats
¾ teaspoon salt
¾ teaspoon baking soda
2 cups butter milk
⅛ cup guinness or dark beer
⅛ cup molasses
GUINNESS DIP:
2 cups Guinness
2 cups sugar
¼ cup olive oil

Instructions

BREAD:
Preheat oven to 350°F. Grease a loaf pan.
Combine all-purpose flour, whole-wheat flour, 1 cup rolled oats, salt, and baking soda in a large bowl.
Whisk together buttermilk, Guinness, and molasses in a medium bowl.
Add buttermilk mixture to flour mixture, mixing and folding dough by hand lightly; the mixture should be sticky.
Transfer dough to prepared pan and sprinkle with remaining ½ cup oats, pressing lightly so it sticks.
Bake until bread is golden brown and makes a hollow sound when top is tapped, about 55-60 minutes.
Remove from pan and cool slightly before serving. Serve with Guinness Dip and olive oil.
GUINNESS DIP:
Combine the Guinness and sugar in a medium saucepan.
Bring to a boil, then reduce to simmer
Simmer until mixture is reduced by half and is thick and syrup-like, about 1 hour.
Remove from heat and allow to cool to room temperature
Place ¼ cup olive oil in a saucer or small plate. Drizzle with ¼ cup Guinness mixture to dip the bread in.

Skinny Southwest Avocado Bowls Recipe

January 15, 2015 By Holly 2 Comments

I pretty much LOVE anything with these ingredients, so this is a favorite of mine. I usually make up a big bowl of the mixture and use the leftovers as a dip for tortilla chips or stuff it in soft taco shells. You can add shredded cheese to the mixture or sprinkle on top if you don’t have corn chips or both.

The trick is to not have the mix too wet. I usually scoop the salsa out with a fork and let the liquid drain off of it before adding it to the bowl. I mix the sour cream up in the carton before adding it to the bowl to keep from getting the liquid part of the sour cream, and letting it sit for a few hours in the fridge uncovered helps too.

This recipe is pretty flexible, so you can easily change the ingredient amounts to you own liking. Regular sour cream is fine to use too.

It’s also helpful to slice the avocado insides before you add the filling so it is easier to scoop out little pieces. Don’t cut your avocados until your ready to serve, otherwise they may start turning brown.

Skinny Southwest Avocado Bowls Recipe

Prep time

10 mins

Total time

10 mins

Author: Holly

Recipe type: lunch

Serves: 4

Ingredients

2 avocados cut in half
½ cup black beans rinsed and drained
½ cup cooked corn
¼ cup thick salsa
¼ cup sour cream light or fat free
1 teaspoon lime juice
2 tablespoons chopped cilantro
crushed corn chips (optional)

Instructions

put the beans, corn, salsa, sour cream, lime juice and cilantro in bowl and mix it up
put it in the fridge uncovered for an hour or two.
slice the avocados in half, take out the pit and spoon mixture into avocados
sprinkle with crushed corn chips and cilantro (optional)

Easy Cheddar Cheese Biscuits Recipe

November 2, 2014 By Katie Leave a Comment

An easy cheesy biscuit recipe from scratch! Makes moist, cheesy, tall biscuits.

When it comes to biscuits I am a huge fan! I have to admit though I have had many failed attempts at making biscuits. Sooo many of my batches in the past have turned out hard, dry, flat, & not tasty. I’m happy to say that I have two go to biscuits recipes now though & this Easy Cheddar Cheese Biscuit Recipe really is easy & one of my favorites! So if your like me & have had no luck in the past with biscuit recipes don’t give up! I urge you to give this one a try. It really is possible to make moist fluffy tall biscuits!

These cheddar biscuits make for a tasty appetizer & go great with soup & salads! I ate 3 warm biscuits practically straight out of the oven. Then later in the day I ate one when it was cold & it was still just as good. These biscuits grew nice a tall in the oven. They turned out soft, moist, & cheesy (my idea of the perfect cheese biscuit).

You can make half a recipe if you don’t want to make a large batch. Also if your not a big fan of salt you might want to cut back on the salt a little with this recipe because the cheese gives these a salty flavor (but I like salt so I’m not complaining).

Easy Cheddar Cheese Biscuits Recipe

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

Recipe type: Bread

Serves: 25

Ingredients

3 cups unbleached all-purpose flour
1 tablespoon + ¾ teaspoon baking powder
2 teaspoons sugar
2¼ teaspoon kosher salt
1¾ to 2 cups heavy cream
1½ cup shredded sharp cheddar cheese
¼ cup shredded mozzarella cheese

Instructions

Preheated oven to 400 degrees. Line a cookie sheet with parchment paper or nonstick baking mat.
In a large mixing bowl whisk together flour, baking powder, & sugar. Add salt, 1¾ cups heavy cream, & the cheeses & stir to combine. Then use your hands to finish incorporating the ingredients. If it's too dry add the remaining ¼ cup of cream. (It may seem a little dry but if all the flour is mixed in it should be good, you may have some crumbs left in the bottom of the bowl, that's ok).
Place the dough a lightly floured surface & gently pan down the dough making a 8x8" square that is 1" thick. You can pat in the edges to make them a little straighter if you want.
Using a floured knife cut the dough into 1½" squares. Place on cookie sheet about 1-2" apart. (You don't want them to be too close together).
Bake 15-20 minutes or until the edges are starting to turned golden brown. (If your using more than one cookie sheet, place the 2nd in the frig while the first batch bakes). Biscuits will continue to cook for a few minutes once they are removed from oven. Let cool for 5-10 minutes then enjoy!

Adapted slightly from Old-School Comfort Food by Alex Guarnaschelli.

Beer Bread Recipe

October 11, 2014 By Holly 4 Comments

I love, love, love beer bread!!!! My friends always had the “Tastefully Simple” parties and I would spend and arm and a leg on the beer bread mixes. I tried a few recipes and they just were not as good. I found this recipe on food.com and will never make beer bread using another recipe again.

I must admit that I have never sifted the flour as is calls for in the recipe and mine has always turned out fine. It’s not because I don’t have a sifter, it’s just because I’m lazy :-) Now if only I could find a copy cat tastefully simple spinach and herb mix to go with the beer bread, then I would be all set!

This bread is great with pretty much any creamy dip. As for the beer, I just usually use something cheap like miller lite. I personally would not recommend using a dark or bitter beer for this recipe.