Puff Pastry Sausage Appetizers

 Last year for the super bowl I didn't host a party.  I barely watched the super bowl, but I did indeed still make an appetizer dinner like I was doing all of the above.  One thing I tried out were these 'pigs in a blanket' gone fancy via Martha Stewards Instagram.  

I cut my down b/c I didn't need a million, so here's my trimmed down version of some fancy dogs in some tasty blankets.  

Ingredients:  1 puff pastry, 4 sausages (I used Costco's Teton Polish sausage), 1 egg, spicy mustard, everything but the bagel seasoning (you could also just do poppy seeds or sea salt)

Instructions:  

1.  Heat over to 400 degrees.  

2.  Cut puff pastry into 4 equal pieces.  

3.  Spread spicy mustard on half the puff pastry.  Lay sausage down over spicy mustard.  

4.  Beat an egg and brush some on the second half of the puff pastry.  Roll the hotdog (seam side down).  Cut into 4 pieces at an angle.  

5.  Once you have all 4 hot dogs cut, brush the top of each with the remaining egg and sprinkle with seasoning.  

6.  Bake for about 30 minutes (until golden brown).  

7.  Serve with Spicy mustard.  

Taco Pinwheels

I love a little spicy for sure, and as Cinco de Mayo approaches, I tried out this recipe using some of my favorite Tex Mex spices.  These are super easy to make, and you can adjust as needed (for instance, I tossed out the black olives and accidentally forgot to put in the green onions....ooops, regardless, they were great, so add and subtract).

Taco Pinwheels

Ingredients:
8 flour tortillas
1 8 oz blocks of cream cheese (softened)
1 taco seasoning packet
2 t chopped black olives
1 4 oz can of chopped green chilies (drained)
5-6 green onions, chopped
10-12 jarred jalapeno slices, chopped
Salsa (for serving)
Instructions:  
1.  Beat the cream cheese with the taco seasoning.
2.  Stir in everything else except the salsa.
3.  Spread mix over flour tortillas from edge to edge and roll up.
4.  Wrap in plastic wrap and put in the fridge for a few hours.  Remove, slice into 1/2 inch slices and serve with salsa.

New and Improved Sausage Balls

 I'm the fan of a sausage ball or six.  I made these for New Year's Eve, but I might just whip them out again for the super bowl....because everyone knows that even more important than the game, second only to the commercials, is the spread.  These were really great b/c they have the additional of the seasoning pack from the Red Lobster box.  Garlic makes everything better....and keeps vampires away, so....win win....unless you are a fan of that sort of guy.

Ingredients:  1 box of Red Lobster Biscuit Mix, 1 pkg (16 oz) sausage, 8 oz block of sharp cheddar cheese (shredded), 8 oz block of pepper jack cheese (shredded)
Instructions:  
1.  Head over to 350.
2.  Mix the biscuit mix, seasoning (in the mix box), and sausage.
3.  Add cheese to the mix and combine (this takes a lot of work, squish, squeeze, squish again).
4.  Roll 1 inch balls (I made them about 1 1/2 inch b/c I was trying to save time) and place them on a baking sheet.  T
5.  Coo for 25 minutes.  Cool on a paper towel to soak up some of the oil.

Sausage Stuffed Sweet Peppers

I love jalapenos, but not everyone isn't a fan of the heat.  I even take the seeds out, but.....sometimes those boogers are sneaky. 
I recent saw the recipe for these little sweet peppers online and decided to try it out for a game night.  They really were tasty and easy to put together.  It's being added to my rotations for sure!  I bought a bag of sweet peppers (the red and yellow), a lb of sausage, 8 oz block of cream cheese (and I also tossed in about 1/4 cup of bread crumbs and 1/2 cup of cheese-I used cheddar, but a lot of recipes called for parmesan).  I let the cream cheese come to room temp.  I cooked up the mild breakfast sausage, drained it, then mixed it all together.  (Just the sausage and cream cheese would have been enough, I was just being adventurous). 
I cut the peppers in half and removed the seeds, stuffed about a tablespoon in each, and baked them at 425 for 20 minutes (15 if you want the peppers a little crisp-I like to kill my vegetables). 

2 Cheese Sausage Balls

Maybe it's just me, but when I've made sausage balls in the paste, the bottom 1/4 of the mix can be a little dry and sandy.  I recently ran across a recipe on allrecipes that used cream cheese.  This was the first time I've ever been able to use every last bit of the batter and bisquick.  Side note, they were still (if not more) tasty than the original.  So, if you too have guilt over wasted bisquick.....or just like cream cheese, try out this combo.  

2 Cheese Sausage Balls

Ingredients:  softed 8 oz cream cheese, 1 c. shredded cheddar cheese, 1 lb sausage, 2 c. bisquick.

Instructions:  

1.  Mix sausage, cream cheese, and bisquick with a mixer, or your hands.  

2.  Add in cheese.  

3.  Roll into balls (about 1 T)-this makes about 60 balls.  

4.  Place in the fridge for 10 minutes to let the cream cheese harden a little.  

5.  Bake at 350 for 25 minutes.  

Reuben Sliders

Football season is when I bring out my appetizer recipes....or try new ones. I tried this guy last year for the Super Bowl and they were really delicious.  I love the varying Hawaiian Roll sandwich recipes, but this was a fun variation on a slider with the pretzel rolls.  I was able to find some at a grocery store near by that has a bakery.  The original recipe is from Bellyfull.

Reuben Pretzel Sliders

Ingredients:  12 (3 inch) pretzel rolls (cut in half), 1/2 c. Thousand Island dressing, 2 c. sauerkraut I used a little less b/c I'm not a huge fan), 6 oz sliced corned beef, 3 big slices of Swiss cheese (quartered), 5 T butter (melted), 1 T spicy brown mustard, 2 t. minced dried onion

Instructions:  

1.  Preheat oven 350.  Coat 9x13 inch pan with nonstick cooking spray.  

2.  Place the bottom of the rolls in a pan.  Spread with dressing.  Top with sauerkraut, corned beef, then cheese.  Place roll tops on top.  

3.  Whisk together melted butter, mustard, and dried onion.  Pour over the sliders and cover with foil.  4.  Bake at 350 for 30 minutes.  

Bacon Jalapeno Bites

I have a favorite jalapeno recipe I take to a lot of pot lucks.  This week, I brought a few dishes to a bbq themed birthday party for a friend.  The hostess was already making corn bread (which my favorite recipe is stuffed with), but I wanted to bring some jalapenos, so I brought this recipe, which is also delicious....because....bacon.
It's super easy-jalapenos, 1/2 c. cream cheese (softened),  1/2 c. sharp cheddar cheese, and 12 pieces of bacon.
Cut the jalapenos in half.
I use gloves to remove the seeds and the white innards.  Mix the two cheeses and stuff 1/2 of the jalapeno with the cheese mix and then place the other slice back on top so the jalapeno is 'whole' again.
Wrap a slice of back around each stuff jalapeno.
Line a pan with foil.  Bake for 20 minutes at 400 degrees (until bacon is crisp).

Taqitos

These taquitos won't win any glamor shot awards, but they sure were tasty!  I made them along with a bunch of other appetizers for New Year's Eve, but I ddn't warm up the tortilas enough before I rolled them, thus the cracked sides, BUT instead of waiting to share the recipe, I thought I'd put it here, and net time I make some improvements to the 'look' I'll repost, but the taste was on point! 
This was a 2nd place 'speedy' recipe that was printed in this years State of Texas cookbook.

State Fair Chicken Taquitos

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Ingredients:  2 c. shredded cooked chicken, 1 (1 oz) pkg taco seasoning mix, 2 c. shreddd cheddar cheese, 1 (10 oz) an Ro-Tel tomatoes (drained), 12+ corn tortillas, salsa for dipped (I also had sour cream and cheese sauce)

Instructions:

1.  Mix the chicken, taco mix, cheese, and Ro-Tel.  

2.  Warm tortials in the microwave 20 seconds at a time until they are soft and pliable (you can also do this on a skillet with vegetable spray). 

3.  Place 2 T of chicken mix on each tortila, roll tightly.  Secure with tooth pick, if necessary  

4.  Place on baking sheet, seam side down; bake at 375 10-12 minutes. Serve with salsa for dipping.

French Dip Sliders

 I have been in a meal rut.  I'm trying really hard to cook most nights and make a little bit more so I can pack several lunches for myself throughout the week.  I've made it to mid October and so far I have done pretty good about not stopping to grab fast food b/c I lack a plan.  BUT.....I've sort of run out of things I wanted to try, so I went on a hunt.  I found a this recipe at Chelsea'sMessyApron.  It sounded good, but pinterest has been a cruel cruel liar in the past.  This time.  This time, pinterest (and Chelsea) hit it out of the ball park.  I did make some adjustments b/c I knew in the past with the ham version of these it could be a little TOO buttery (words I never thought I'd say).  I also don't like tons of meat, so I adjusted that as well.  See recipe below.  Now I need to go exploe every slider recipe on pinterest. 

French Dip Sliders

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Sandwich Ingredients
 2 T of softened butter, 1 pkg Hawaiian sweet rolls (12 total), 1/2 lb deli roast beef (mine was more on the rare side since it was going to bake more, and I asked for it to be thinly sliced), 12 slices of provolon cheese slices, 1 1/2 c. french fried onions
Seasoning Ingredients
4 T butter, 1 pkt of Au Jus seasoning mix (divided), 1/2 t. Worcestershire sauce, 1 1/2 T sesame seeds, 1/4 t. onion powder, 1/4 t seasoning salt, 1/4 t. dried minced garlic
Instructions: 
1.  Heat oven to 350 and butter the bottom of a pan. 
2.  Cut the rolls in half without seperating the rolls. 
3. Place bread bottom in pan.  Spread out 6 pieces of cheese, your meat, french fried onions, and 6 more slices of cheese.  Add top to rolls. 
4.  Stir together 1 1/2 t. of the Au Jus mix, butter, Worcestershire, sesame seeds, onion powder, seasoning salts, and garlic.  Brush over the top of the rolls. 
5.  Bake for 15-18 minutes.  Use a sharp knife to seperate the rolls. 
6.  While sliders cool some, add the rest of the Au Jus mix to a pan with 2 c. of cold water.  Stir and bring to a boil and then reduce the heat to a simmer and allow to thicken.  Serve with sandwiches. 

Crockpot Meat Balls

I recently hosted a party at my house and one of the things on the menu were meatballs...or....canon balls (it was a Mermaid/Pirate themed party).  I've done a lot of different versions with jellys and sauces, but I decided to try something new, so I went to the internet.  These were commented on and well received at the shower.  It'll definitely stay on the rotation for future parties.  The original recipe (from familyfreshmeals) even suggested serving them over rice for regular ol' weeknight meals.
So, if you are in need of some canon balls....try this one out.

Honey Garlic Crockpot Meatballs

Ingredient:  1/4 c. brown sugar, 1/3 c. honey, 1/2 c. ketchup, 2 T soy sauce, 3 cloves garlic (minced), 1 (28 oz) bag fully cooked, frozen meatballs (I used some from Trader Joe's b/c I read they were the best...and the internet never lies).  

Instructions:  

1.  In a medium bowl, mix together the brown sugar, honey, ketchup, soy sauce, and garlic.  

2.  Place frozen meatballs in a 3-4 qt crockpot and pour sauce over the meatballs, stir until all the meatballs are coated evenly.  

3.  Cook on low for 4 hours, stirring occasionally.  

(I actually put them in the crockpot the night before and put the ceramic inside in my fridge and then just lowered the time by about 30 minutes the day of the shower since the meatballs had thawed some, but it saved me a few minutes and a sink of dirty dishes during the shower).  

Mini Cheese Balls

I've been meaning to try this for awhile.  I've seen it around a time a two, but had never given it a go.  I really do like cheese balls, and I have a recipe for my very favorite.  I decided to try out the individual serving portions-which also solves my problem-I like each bite with a bit of pecan and when you get to the center that's not possible.  I really didn't need a lot more pecan than the original recipe, I just chopped it up a little finer.  I followed all the steps, but when it came down to creating the ball-I created 24 little balls instead and rolled them in the pecans.  I let them chill and then poked a pretzel stick in the top right before serving so you can lift each one up individually.  I still served these with wheat thins next to them (my favorite).

Hawaiian Cheese Ball 

Ingredients:  2 blocks of cream cheese (softened), 2 t. Lawry's seasoning salt, 1 small can of crushed pineapple (drained well), 1/2 green bell pepper (diced small), 2 c. of pecans (chopped fine).  Serve with wheat thins.
Instructions:  Mix all but the nuts.  Roll into ball shape.  Roll in nuts.  Chill for a few hours.

Bacon Cracker Appetizers

 These are, seriously, the easiest appetizers ever, and SOOOOO delicious.  I was a skeptic because I'm not a huge fan of meat, in particular bacon.  I know, I know....scary.  But....with the brown sugar sweetness, this is just the way I like my bacon...with carbs.  You can make these trays up in advance and pop them into the oven through a party, or while you are home alone and nobody can see.  The best part is they literally make a million.

All you need is...
bacon (get the thin/cheaper kind, I know....wow?), club crackers, brown sugar, and cayenne pepper.

Then you....
The original recipe used a wire rack (like a cookie cooling rack).  I have one of those.  I have no idea where it is currently living, so.....I used a mini muffin pan.
I lined up my crackers and cut my strips of bacon into sixths (just long enough to cover the cracker).
I thin mounded brown sugar on top of the bacon (this helps keep it from curling, and gives it a sweet taste).  Sprinkle a teeny tiny bit of cayenne on each one (unless you are brave, don't over do that).

 Bake at 350 for about 13 minutes.  Remove, cool.  Eat.  Repeat.

Ham and Cheese Pinwheel

Last Christmas I needed a quick appetizer to take to a Christmas party....my second in less than 24 hours.  I read about these via the Pillsbury website.  They were super simple to throw together.

 You need a can of thin crust pizza dough, 6+ slices of cheese, and half a pound of ham, salt, and an egg.
You spread out the dough, lay the ham all over the top, and then lay the cheese on top of that.  I, clearly, didn't have enough sliced cheese, so....same difference with the grated, though, I'd recommend the sliced b/c you don't have to chase it around and push it back in your spiral when you cut.

 Roll tightly (the long way) and then cut into 16 pieces.  You then crack an egg, glaze the top of the pinwheels and then sprinkle with a little sea salt.

Bake at 425 for 15-20 minutes.  I'd suggest serving it with a dipping sauce-ranch, pizza sauce, honey mustard.  Everything is better with a dip-choose one to match your taste, or throw them all out there.

Easy Sausage Appetizer

I needed a last minute appetizer recently when one more person was added to something I was hosting....I always have that fear of 'is it enough' when it comes to meal prep?  Incidentally-it's always enough, but...I pretend it's because I plan so well.  Anyway, I had some polish sausage in the fridge.  I cut it into 1/2 inch (or so) pieces and I tossed about 3/4 c brown sugar on top in a crockpot.  I tossed it around a bit and then set it to cook for 2 hours on high (you can also do 5 hours on low).  I tossed it every once in awhile, and the finished results is a really delicious sweet coated meat as the brown sugar caramelizes.  

Pizza Poppers

I put this together awhile ago when I was having some friends over.  The nice thing is that they tasted great at room temperature (I hate having to 'time' dishes) and were super easy to put together....oh...and it's pizza-who doesn't like pizza?
So...if you fall into 1 or 3 of those categories-here's an easy appetizer for football season, New Year's Eve parties....or 'just because'....which is why I make most of my dishes.  The original recipe came from cookingforkeeps.

Pizza Poppers

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Ingredients:  1 pkg canned crescent rolls, 1 c. mozzarella cheese, pepperoni, 1/2 c finely diced green peppers or any other toppings (purple onion etc), 1/2 c pizza sauce for dipping

Instructions:  Preheat oven 350.  Spray two mini muffin tins with cooking spray.  Separate the crescent roll into 4 triangles (press the seams of the two triangles to form the rectangles). Sprinkle each triangle with 1/4 c cheese each, a little bit of your green peppers/onions etc.  Press into dough.  Layer pepperoni on top of cheese and other toppings.  Cover all but the very edges.  Roll tightly.  Cut into 6 even pieces.  Places poppers (cut side down) into the muffin tins.  Bake for 10 minutes (the dough should be a pale brown).  Serve with warm sauce.  

Fruit Dip

I love to make this fruit dip to go along with...well...fruit....or a spoon-a spoon and this dip works too.  It's easy, and a fun summer appetizer/dessert/meal all by yourself as long as nobody knows. If any of those three options are what you are looking for....

Fruit Dip

Mix 32 oz vanilla yogurt, 8 oz cool whip, 3.4 oz box of dry vanilla pudding.  Chill and save for up to 5 days. Serve with strawberries, grapes, or any of your favorite summer fruits.

The Best Spinach Dip....For Real.

For years people have been bringing spinach dip in bread bowls.  Sometimes I could steal the whole bowl....if people weren't watching, or I was over the whole 'having friends' thing...and sometimes it's just 'eh' and I'd scoop it off my plate and back into the bowl b/c it just didn't live up to the 'last time' someone brought it.  I've looked up the recipe and there area always 19,567 different teas of just a little 'something different' that makes the difference between wanting to scoop more on my plate, or toss my plate in the trash.  My pal, Laine, happens to be the owner of the very best version of this.  The end.  She shared her tips with me....and it turns out....the simpler you go....the better.  Who knew?  So...if you are looking for the very best version of Spinach Dip....I'll eliminate the heart ache of wasting time on anything but the best and sharing this version.  The Right Version.

Spinach Dip

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Ingredients:  24 oz sour cream, 2 T. miracle whip, 2 packages of Hidden Valley Ranch Dip Seasoning, 1 pkg of frozen chopped spinach (thawed and water totally squeezed out), 2 loaves of Hawaiian Bread
Directions:  Mix 24 oz of sour cream, 2 Tablespoons of miracle whip, 2 packages of hidden valley ranch dip seasoning pack (BUT leave out about a Tablespoon...just use it for soup or something later...if you put both full packs in...it gets a little too salty), and 1 package of chopped spinach you buy in the frozen food section.  Thaw the spinach in advance and squeeze out the water.  When you think you have it all out....squeeze it some more.....that puppy can hold some major water.
Buy two loaves of Hawaiian Bread.  Hollow one loaf out and leave the sliced (or torn) pieces around the bowl for dipping.  Tear the second loaf.  You can also serve these with crackers....but....hello, why if you have access to the magic that is Hawaiian Bread?

Pepperoni Puffs

Here's a super easy/last minute appetizer I've stuck together for football watching parties and New Year's Eve.  You can never go wrong with pizza.  And if pizza is wrong...you need new friends.

Pepperoni Puffs

Ingredients:  1 can junior biscuits, 40 pepperonis, 10 cheese cubes, butter and garlic salt, pizza sauce.
Instructions:  Pull the top and bottom of the biscuit apart.

 Place 2 pieces of pepperoni with a cheese cube on top.  Place another two slices of pepperoni on top of the cheese cube.
Place second biscuit half on top of pepperoni and press the sides.  Seal well.

Place biscuits in a pan.  Place remaining biscuits side by side.  Spray or brush with butter and sprinkle with garlic.
Bake biscuits according to the time/temp on your biscuit can.
Serve with pizza sauce for dipping.

Spicy Sausage Balls

Last year I made these for New Year's Eve....I was talking to one of my friends as she was doing the exact same thing.  But...until then-these make an easy football snack or breakfast food.  I love the additional of rotel to give in a mini kick.  You can make these and freeze them in advance as well, and then pop them out and bake them when needed.  Super simple and delicious.  The original recipe came from PlainChicken.

Spicy Sausage Balls

PRINT RECIPE HERE

Ingredients:  1 can of Rotel (drained), 1 LB sausage, 3 cups of bisquick, 8 oz of cream cheese
Instructions:  Drain Rotel and chop it up even finer.  Mix all the ingredients well.  Roll into 1 inch balls.  Bake at 400 for 12-15 minutes.

Makes 4+ Dozen

Crockpot Spinach and Artichoke Dip

I know I liked this recipe b/c I was too busy eating it to get a 'before' photo of it.  I love chips and dips for football fun or 'just because' get togethers with friends...or me, myself, and I.  I was cleaning out my room last year and came across a ton of recipes I had stored away, including a whole book of recipes that came with a crockpot 2 crock pots ago.  I found this super easy recipe you can toss into the crockpot to do the work, and you don't have to be timing it to come out at just the right time, or worrying about how to keep it warm through the third quarter of the football game.  This stores well, and heats up just as well the next day.  Crockpot Spinach Artichoke Dip

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Ingredients:  2 8 oz packages of cream cheese (softened), 3/4 cup half and half, 1 Tablespoon of onion (finely chopped), 1 clove of garlic (minced), 1/2 cup Parmesan cheese (grated), 10 oz bag of frozen cut spinach (thawed and drained well), 13 oz can of quartered artichoke hears (rinsed, drained, and chopped), 2/3 cup Monterey Jack cheese (shredded) chips for serving

Instructions:  Combine the cream cheese and half and half in a bowl until well blended.  Add the remaining ingredients and stir well.  Pour the mix into a crockpot.  Cover and cook on high for 1 1/2 hour or 2 hours until warm.