Tuesday, October 30, 2012

Spicy Vampire Bat Wings



EEEEKKKK!!!!!!!!!!!!!
Almost Happy Halloween!!
These wings freaked me out just thinking of eating bat wings!!!!!
We had a bat lose in our house last year about this time, freaked me out!!!!
Ok anyhow I'm off track here.

I thought these wings suit the occasion that is almost upon us and would be a good treat on a spooky hallows eve!

This is what you will need:


1 Tbsp. chili powder

1Tbsp. minced garlic

1tsp.  ground red pepper (cayenne)

6 Tbsp.  lime juice, divided

6 Tbsp.   chopped canned chipotle peppers in adobo sauce, divided

12 whole  chicken wings (3 lb.)

2/3 cup  KRAFT Original Barbecue Sauce

1 cup   Sour Cream

1 green onion, sliced

2 tsp.  lime zest
 
How to make them:
 
Mix chili powder, garlic, ground red pepper and 5 Tbsp. each lime juice and chipotle peppers until well blended. Pour over chicken in large shallow dish; turn to coat both sides of each wing. Refrigerate 30 min. to marinate, turning chicken after 15 min. Meanwhile, mix remaining chipotle peppers with barbecue sauce.
Heat oven to 400ºF. Remove wings from marinade; place in single layer on baking sheet sprayed with cooking spray. Discard marinade.
Bake 35 to 40 min. or until wings are done, turning after 20 min. Brush with half the barbecue sauce mixture; bake 5 min., turning and brushing with remaining barbecue sauce mixture after 3 min.
Mix sour cream, onions, zest and remaining lime juice. Serve with wings. 

You can find this and many other nummy snacks on the Kraft Foods site. 

Monday, October 29, 2012

Fall Cheese Platter


I get emails from Betty Crocker web site occasional.
I just received this one last week and I had to share, its such a cute idea!
Its so simple and it just screams fall!

Here is what you will need:

Cranberry-Apple Chutney
2 medium apples, chopped (2 cups)
2 cups cranberries
1 medium red bell pepper, chopped (1 cup)
1small onion, finely chopped (1/4 cup)
3/4 cup packed brown sugar
1/2 cup golden raisins
1/2 cup white vinegar
1 1/2 teaspoons finely chopped gingerroot
1 clove garlic, finely chopped
Cheese Platter
  • 16 slices (1 oz each) assorted cheeses, such as Cheddar, Colby-Monterey Jack, Monterey Jack with jalapeño peppers and Swiss
  • 1/4 cup hazelnuts, (filberts) and Crackers 

  •  What you need to do:

    1 In 2-quart saucepan, mix all chutney ingredients. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture thickens and fruit is tender. Spoon into nonaluminum container. Store in refrigerator up to 2 

    1 In 2-quart saucepan, mix all chutney ingredients. Heat to boiling, stirring frequently; reduce heat. Simmer uncovered about 1 hour, stirring frequently, until mixture thickens and fruit is tender. Spoon into nonaluminum container. 

    So cute huh!?

    Thursday, October 25, 2012

    Garden Bacon Monkey Bread



    I posted a very similar appetizer to this a while back called Stuffed Cheese Bread, I LOVE that stuff & could eat a while loaf by myself seriously! 
    But that would be bad :(

    Here is a different variation to it that I read on Goodeness Gracious's site.

    I like it because its delicious but, you get to make something in a bundt pan!

    Here is what you will need:

    4 packs of refrigerator biscuits, cut into thirds
    1/4 cup of melted butter
    1/4 cup of red bell pepper, chopped
    1/4 cup of green bell pepper, chopped
    She calls for 5 slices of crisp bacon, crumbled, I would use a bag of real bacon bits.
    1/2 cup of shredded shard cheddar cheese

    *if you click on the link about to my stuffed cheese bread, you can see that there are more ingredient that you can add to this.  Make it how you like! Or what your craving that day!

    How to make them:

    Pre heat your over to 350 degrees
    Grease you bundt pan.
    Pour all your ingredient into the pan and mix together.
    Bake for 35 minutes.

    Let this cool just a bit , it should slid right out place on a serving plate & let you guests rip it apart!

    *Ok back to the bundt pan, do you know the movie My Big Fat Greek Wedding?  That's is one of the funniest lines in the movie,  now that is stuck in my head because I said bundt pan! 
    Had to share :)

    Wednesday, October 24, 2012

    McCormick's Vanilla Shrimp Crostini



    I ran across this delectable appetizer at McCormick's web site.
    Honesty I have not made this yet but I can't stop salivating!

    Earlier this week I made for my house hold the Trader Joe's Crab dip so we need to eat that up before I keep making appetizer's,  that becomes a problem in my house!
    I better just start entertaining more!
    Ok enough about that, lets get the the recipe!

    Here is what you will need:

    1 loaf French bread
    2 ounces Gruyere or Manchego cheese
    4 tablespoons butter, divided
    1 pound large shrimp, peeled and deveined
    1/2 cup dry white wine
    2 teaspoons McCormick® Pure Vanilla Extract
    1/2 teaspoon McCormick® Gourmet Collection Basil Leaves
    1/4 teaspoon McCormick® Gourmet Collection Red Pepper, Ground Cayenne
    Roasted red peppers, chopped (optional)
    Fresh chives, snipped (optional)

    How to make them:

    1. Slice bread on the diagonal into 24 (1/2-inch thick) slices. Place on baking sheet; broil until lightly toasted on both sides. Using a vegetable peeler, shave cheese into very thin slices. Set aside.
    2. Heat 2 tablespoons of the butter in large skillet on medium-high heat. Add shrimp; cook and stir 2 minutes or just until shrimp turn pink. Add wine, vanilla, basil and red pepper; cook 2 to 4 minutes. Remove shrimp from pan. Boil sauce 1 minute; remove pan from heat and whisk in remaining butter, 1 tablespoon at a time. The butter must melt gradually to form a creamy sauce.
    3. To assemble appetizers, brush toasted bread slices with warm sauce from skillet. Top with 1 to 2 thin slices of cheese, then 1 to 2 shrimp (depending on size); brush with additional sauce. Garnish with roasted red pepper and chives, if desired.

    Doesn't this sound good!

    Thanks for sharing McCormick, check out their site there are a ton of really good recipes on there!
     


    Tuesday, October 23, 2012

    Monster Mash Guacamole & Spicy Shrimp Dip

    First off don't you love the name!?  Perfect for this time of year.  A little spice to warm you up too!

    I found this super nummy dip on the Kraft Foods web-site.

    Enough said Kraft Foods!?  Gonna be good!

    This is what you will need:



    1 Tbsp.  olive oil

    1/2 lb.  uncooked medium shrimp, peeled, deveined and coarsely chopped

    1/2 tsp.  chipotle chile pepper powder

    1/3 cup  red enchilada sauce

    3 Tbsp.  chopped cilantro, divided

    3  fully ripe avocados (1-1/4 lb.), mashed

    4 oz.  (1/2 of 8-oz. pkg.)  cream cheese, softened

    1 can  (15 oz.) black beans, rinsed

    limes, divided

    1  green onion, sliced, divided

    1/4 tsp.  kosher salt

    1 cup  Sour cream

    How to make this dip:

    Heat oil in medium skillet on medium heat. Add shrimp and chile powder; cook 3 min. or until shrimp turn pink. Stir in enchilada sauce and 1-1/2 tsp. cilantro. Remove from heat.
    Mix avocados and cream cheese in medium bowl. Add beans, juice from 1 lime, 2 Tbsp. each onions and cilantro, and salt; mix well.
    Spread sour cream onto bottom of shallow serving dish; cover with layers of guacamole, shrimp mixture, remaining cilantro and onions. Cut remaining lime into 6 wedges; squeeze 2 lime wedges over dip. Garnish with remaining lime wedges.
    Use your favorite tortilla chips & dig in!

     

    Monday, October 22, 2012

    Olive Dip



    I got this one a couple years ago from one of those recipe exchange emails that was going around.

    This is what you will need:

    8 oz. cream cheese
    1/3 cup mayonnaise
    Green stuffed olives, chopped
    2 tablespoons olive juice from jar
    Cheddar cheese, shredded



    How to make the Olive Dip:

    Cream together the cream cheese, mayonnaise and olive juice.
    Add the chopped olives---as many as you want. I like lots!
    Add as much cheddar cheese as you would like.
     If it gets too thick, add more olive juice.
    You will find out what you like best with the amounts.

    We use the scoop Frito's with it.  But you can use crackers or even vegis.

    If you like green olives & cream cheese you will like this!

    Sunday, October 21, 2012

    Trader Joe's Crab Dip Supreme

    Ok Trader Joe's is an awesome store!
    Have you ever checked out their web-site?  They have a lot of recipes on there, great stuff.



    Here is what you will need:

  • 1 package TJ's Whipped Cream Cheese
  • 1 jar TJ's Cocktail Sauce
  • 1 can (about 1 lb) Refrigerated Crabmeat
  • TJ's Pita Crackers or TJ's French Bread, sliced


  • How to make the delicious dip:

    Soften the cream cheese, and mix in the cocktail sauce and crabmeat. Refrigerate for about one hour before serving.
     
    If you don't have a Trader Joe's store by you just substitute for your regular name brand foods.

    Saturday, October 20, 2012

    Rolled Olive Sandwiches



    This reminds me of something a southern lady would eat at a shower or luncheon.
    Petite and fancy.
    I stumbled upon this one at the Southern Living web site,  another great place for original dishes.



    What you need is:
    • 24 thin sandwich bread slices
    • 1 (8-ounce) package cream cheese, softened
    • 1 cup diced salad olives
    • 1/2 cup chopped pecans, toasted
    • 1/2 cup mayonnaise
    • 1/4 teaspoon pepper

    How to make them:

    1. Remove crusts from bread; reserve crusts for another use. Flatten bread slices with a rolling pin.
    2. Stir together cream cheese and remaining ingredients. Spread 2 tablespoons cream cheese mixture on 1 side of each bread slice. Roll up tightly; cover and chill at least 4 hours. To serve, cut each roll into 4 slices.
    Now put your pinky out and eat!

    Friday, October 19, 2012

    Bacon Cheese Biscuit Bites

    This is a good quick snack.
    I found this on Taste of Home site.
    One of my favorite (sites) because you get lots of shared recipes from your regular Joe Schmo (I say that in a loving way!).
    I have tweaked their recipe a bit to my liking.



    This is what you will need:

    4 oz softened cream cheese
    1 egg
    1 Tbs. of milk
    1/4 cup of real bacon bits
    1/4 cup of shredded Swiss cheese
    1 Tbs. of minced onion
    1 lager tomato, seeded and finely chopped
    1 tub of large flaky biscuits.

    How to make them:

    Pre-heat your oven to 375

    In a small bowl, mix the cream cheese, egg and milk until smooth.
    Mix in the bacon, cheese, onion and half of the tomato.
    Now cut each biscuit into four pieces, press each piece into a greased mini muffin cup.
    Next fill with your cream cheese mixture and top with the remaining tomato.

    Bake for 14-16 minutes.

    They are so good, eat them while warm!

    Sometimes Ill put sliced black olives on top.

    Hope you like them.

    Thanks Taste of Home!

    Wednesday, October 17, 2012

    Witch's Finger Bread Sticks with Maple Mustard Dip







    There are so many great cooking blogs & web sites out there.
    One of my favorite go to is Epicurious.
    And that is where I found these awesome gnarly fingers, go check them out.

    Here is what you will need to make these spooky fingers!



    For dough:
    • 1 1/2 cups warm water (105°F to 115°F)
    • 1 tablespoon sugar
    • 1 (1/4-ounce) package active dry yeast
    • 4 cups all-purpose flour
    • 1 1/2 teaspoons salt

    For fingers:
    • 10 drops green food coloring
    • 48 sliced almonds or peanut halves
    • 8 drops red food coloring, diluted with 1/4 teaspoon water
    • 1 large egg beaten with 1 tablespoon water (egg wash)
    • 1/2 tablespoon pretzel salt or coarse sea salt

    For dip:
    • 1/2 cup mayonnaise
    • 1/2 cup coarse-grain Dijon mustard
    • 1 tablespoon maple syrup or mild honey
    How to make them:

    For dough:
    Stir together water, sugar, and yeast in the bowl of an electric mixer fitted with a paddle attachment until sugar is dissolved; let stand until yeast bubbles, about 5 minutes.
    Beat in 1 cup of flour on low speed until combined.
    Clean dough from paddle, then attach dough hook. Add 1 1/2 teaspoons salt and 2 1/2 cups flour to mixture and beat until dough pulls away from the side of the bowl, about 3 minutes. (If dough is too sticky, add enough of 1/2 cup remaining flour, 1 tablespoon at a time, until dough is no longer sticky.)
    Oil a large bowl and transfer dough to bowl, then turn dough over to coat it with oil. Cover bowl with a dry towel, then let dough rise in a draft-free place at warm room temperature until it is double in size, about 1 hour.
    For fingers:
    While dough is rising, place green food coloring in a small bowl, and using a paintbrush, paint one side of the almond slices or the rounded side of the peanut halves.
    Heat oven to 450°F with rack in middle. Line 2 large baking sheets with parchment paper.
    Divide dough into quarters. Work with 1 piece at a time, and keep remaining dough covered.
    Roll one quarter into a 12-inch log, then cut it into 12 (1-inch) pieces.
    Dust work surface with additional flour, if necessary, to facilitate rolling. Roll and stretch each piece into a craggy 5-inch "finger." Transfer fingers to baking sheets and let stand at warm room temperature, loosely covered with a smooth kitchen towel, until fingers are slightly puffed, 15 minutes.
    Pinch top of fingers to look like knuckles, then lightly score each knuckle with a sharp knife.
    Brush fingers with egg wash, then press on nails. With cleaned paintbrush, dab a little red color around the cuticles. Sprinkle fingers all over with pretzel or coarse sea salt.
    Bake fingers until deep golden, about 15 minutes (form more fingers while first batch is baking). Transfer to a rack to cool.
    Repeat forming and baking in batches with remaining dough.
    For dip:
    Whisk together mayonnaise, mustard, and maple syrup until combined. Refrigerate until ready to use.



    Tuesday, October 16, 2012

    Cheesenstein

    I just about died when I saw this one!
    Isn't he hysterical, don't you love it!?!
    I got this cheese (head) spread from Taste of Home.


    This is SO easy & your party guest or the kids will just love him!

    This is what you will need:



  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 2 cups (8 ounces) shredded cheddar cheese
  • 6 bacon strips, cooked and crumbled
  • 3 green onions, thinly sliced
  • 2 cartons (4 ounces each) whipped cream cheese
  • Moss-green paste food coloring
  • 1 can (4-1/4 ounces) chopped ripe olives, drained
  • 2 pepperoncini
  • 3 colossal ripe olives
  • 2 slices peeled parsnip
  • Black decorating gel
  • 1 pretzel rod
  • 1 small cucumber
  • Assorted fresh vegetables


  • How to create your monster:

  • In a large bowl, beat the cream cheese, mayonnaise, Worcestershire sauce and pepper sauce until smooth. Stir in the cheddar cheese, bacon and onions. Shape into a 5-in. x 4-in. x 3-in. rectangle; wrap in plastic wrap. Refrigerate until chilled.
  • Unwrap rectangle; place on a serving platter with a 3-in. side on top. Tint whipped cream cheese green; spread over top and sides of rectangle.
  • Add chopped ripe olives for hair and peppercinis for ears. Cut one colossal olive in half; add parsnip slices and olive halves for eyes. With black decorating gel, pipe the brow, mouth and stitches.
  • Break pretzel rod in half; add a colossal olive to each end. Press into sides of head for bolts. Cut a small piece from end of cucumber for a nose (save remaining cucumber for another use). 
  •  Serve with vegetables or whatever you like to dip!

  • Monday, October 15, 2012

    Pumpkin Patch Cheese Ball

    I got this recipe off of the Southern Living web-site, they have great recipe's on their site, you should go check them out!

    Now how cute are these for fall or Halloween!! I think I will eat them all!




    This is what you will need:
    • 2 tablespoons pine nuts
    • 1/2 cup butter or margarine, softened
    • 4 drops yellow liquid food coloring
    • 2 drops red liquid food coloring
    • 1 1/2 cups all-purpose flour
    • 1/4 teaspoon ground red pepper
    • 1 (6-ounce) garlic cheese roll
    • 1 (7-ounce) jar pimiento-stuffed olives, drained
    How to make them:
    1. Bake pine nuts in a shallow pan at 350°, stirring occasionally, 5 minutes or until toasted; cool.
    2. Stir together butter and food colorings in a large bowl. Add flour and red pepper; cut in cheese with a pastry blender until mixture is blended. Shape into a large ball using hands.
    3. Press 1 tablespoon mixture around each olive. Using dull side of a paring knife, score cheese balls with vertical lines to resemble pumpkins. Chill 1 hour.
    4. Bake on a parchment paper-lined baking sheet at 400° for 10 to 12 minutes or until golden. Place 1 pine nut into each cheese ball to resemble stem. Serve immediately or at room temperature, or freeze up to 1 month.

    Friday, October 12, 2012

    Shoreline Restaurant Review

    Right now I'm on vacation with the hubs.
    And let me tell you we are eating like a king and queen!
    We are visiting Door County WI.
    It's like being in Cap Cod, just beautiful!
    If you visit here I suggest you visit Gills Rock and eat at the Shoreline Restaurant.
    We ordered the Whitefish Dip.
    Whitefish is popular here.
    It was truly amazing! I want to go again today!
    Its served warm with some sort of bread.
    I hope you get a chance to try this!

    Tuesday, October 9, 2012

    Fried Ravioli


    OMG I LOVED THESE!
    I made these bad boys last fall for the first time and just loved them!
    The texture was great and then you get to dip them in your favorite tomato sauce.
    It just screams fall!

    You can vary the type of ravioli you would like to use there are so many different kinds out there.
    Same goes with your tomato sauce, pick your favorite!

    This is what you are going to need:

    • Olive oil, for frying
    • 1 cup buttermilk
    • 2 cups Italian-style bread crumbs
    • 1 box store-bought cheese ravioli (about 24 ravioli)
    • 1/4 cup freshly grated Parmesan
    • 1 jar store bought marinara sauce, heated, for dipping
    This is how you make them:

    Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
    While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.
    When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.
    Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

     This is where I found this fall munchie

     http://www.foodnetwork.com/recipes/giada-de-laurentiis/fried-ravioli-recipe/index.html

    Monday, October 8, 2012

    Taco Cups

    These are too cute!
    I got this recipe off the Disney Family website.
    They are pretty delicate to make so I hope you have patience when you make them :)



    Here is what you will need:
    1 can of re-fried beans
    1/2 lb of taco seasoned hamburger meat
    1 cup of shredded cheddar cheese
    1/2 cup of sour cream
    1/2 cup of sliced black olives
    1 bag of Tostitos Scoops

    Here is what you are going to do next:
    Lay the scoops out on a serving platter & layer the ingredients..
    Beans, meat, cheese, sour cream then the olive.

    Now munch-ahoy!

    Sunday, October 7, 2012

    Jalapeno Bites




    I LOVE watching cooking shows. 
    Every weekend when I wake up its my ritual to turn on the old boob tube & catch up on some of my favorite cooking shows.
    This morning I watched Paula Deen's cooking show.
    She was making "Jalapeno Bottle Caps" with a Blue Cheese dip, that is very similar to my home made blue cheese dip.
    They are a lot like making fried pickles too.

    Here is what you will need:

    Ingredients


    • Peanut oil, for frying
    • 1 cup Fry Mix, recipe follows
    • 8 tablespoons beer
    • 3 jalapeno peppers (about 3 1/2 ounces), trimmed, seeded, and sliced crosswise 1/4-inch thick
    • Pinch salt
    • Blue Cheese Dip, recipe follows

    Directions

    Heat the oil in a deep skillet to 375 degrees F.

    While the oil heats up, combine the fry mix with the beer, stirring until smooth. Toss the jalapeno slices in the batter. Using a slotted wooden spoon or tongs, carefully lower the jalapeno slices into the oil. Fry for about 2 minutes, turning them often to brown evenly. Drain on a paper towel-lined plate and season with salt. Serve immediately with Blue Cheese Dip.

    Fry Mix:

    • 3 cups self-rising flour
    • 1/2 cup self-rising white cornmeal
    • 1 teaspoon salt
    • 1 teaspoon crushed black pepper

    Place all ingredients into a bowl and mix.

    Blue Cheese Dip:

    • 1/2 cup sour cream
    • 1/4 cup mayonnaise
    • 1 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 cup (2 ounces) crumbled blue cheese
    • 1/2 cup finely chopped green onions, white and light green parts

    Combine the sour cream, mayonnaise, salt, and pepper. Fold in the blue cheese and green onions. Cover and refrigerate until ready to use.
    Here is where I found this recipe! FANTASTIC! 

    Friday, October 5, 2012

    Goat Cheese Log



    I have to admit I have not made this one yet, but I know it has to be good!

    I can't remember where I saw this but I'm willing to bet it was Pinterest!

    This is what you will need:

    A log of goat cheese depending on where you shop they come in different sizes.

    Dried cranberries

    Chopped pistachio nuts

    Really depending on the size of your log (no pun intended there, sorry did I just say that???) is going to vary the amount of berries & nuts you will need.

    Easy as pie roll the log in the berries then the nuts!

    Serve with a dip spreader and crackers!

    Ok I'm drooling now, I better make it this weekend!

    Who's up for game night & goat cheese log!?

    Thursday, October 4, 2012

    Layered Taco Dip

    Ok please who doesn't know this go to quick dip!? 

    This is always a hit at parties and its really good too.



    This is what you need:

    2 12oz cream cheese

    1oz package of taco seasoning

    1 cup of shredded lettuce

    A half of a chopped onion

    1/2 cup of chopped tomatoes

    2 cups of finely shredded cheddar cheese

    1 4oz of sliced black olives

    In a mixing bowl combine the cream cheese with the taco seasoning.

    On a serving dish spread cream cheese mixture

    Layer on top with lettuce, onion, shredded cheese, tomatoes and olives.

    Serve with tortilla chips

    Sometimes I will chop up jalapenos and add to the tip

    Hope you like this.

    Wednesday, October 3, 2012

    Hot Spinach and Artichoke Dip


    I have several variations of Spinach/Artichoke dip.

    Can you tell I really like it?!

    Here is one and this is what you will need to make it:


    1 ½ packages of softened cream cheese

    1/4 cup mayonnaise

    1/4 cup grated Parmesan cheese

    1/4 cup grated Romano cheese

    1 clove garlic, peeled and minced

    1/4 teaspoon garlic salt

    1 cup frozen chopped spinach, thawed and drained

    Salt and pepper to taste

    1 (14 ounce) can artichoke hearts, drained and chopped

    ½ cup cup shredded mozzarella cheese
     
     
    Now place  into a non stick baking dish and top with the Mozzarella cheese.

    Bake at 350 degrees for 40 minutes or until lightly browned.

    You can serve this with crackers, tortilla chips, or baguettes.

    Hope you like it!
    PS - I usually double this!

    Tuesday, October 2, 2012

    Quick and Simple Chili Dip



    So last winter I was trapped in the house and really wanted to make a dip but I could not get to the store in all the snow, so I had to use what I had at home.

    What did I find in the pantry you ask?

    2 blocks of cream cheese (well this was in the fridge)

    1 12 oz can of canned chili with beans

    1 cup of shredded cheddar cheese(ditto)

    5 chopped green onions


    Here is what you do:

     
    Take your 2 blocks of cream cheese spread on the bottom if a small baking dish

    Next top with chili

    Sprinkle on top a layer of shredded cheddar cheese

    Cover and bake for 35 minutes

    Top with green onions

    Serve with tortilla chips

    It was good & I've made it several times since then.