Cucumber Boats

Cucumber Boats

Makes 2 boats.

What did you say?  An appetizer that won't ruin your appetite?  Found it.
Adapted from: Bite Delite

2 cucumbers (about 1 pound each)
2 ounces crumbled feta cheese
1/4 t. salt
1 t. fresh parsley or dill, chopped
freshly ground black pepper, to taste

Cut the cucumbers lengthwise, and remove the seeds.  Then, cut a small strip off the bottom of one side so that cucumber will set level, without falling over.

Use the other half of the cucumber to dice into 1/4" pieces.  Combine the diced cucumbers with feta cheese, dill, salt and pepper.  Divide the mixture between the 2 cucumber "boats," then slice into 1-1/2" pieces.

"Buffalo Balls"

"Buffalo Balls"

I forget how many this makes.

A recipe you could use for dinner or as an appetizer at your next party.
Source: Amazing Pinterest World


For the meatballs:1lb ground chicken or turkey2 oz cream cheese, softened2 eggs2 Tbl chopped celery3 Tbl crumbled blue cheese1/2 tsp black pepper

For the sauce:1/2 cup Frank's Red Hot1/2 stick (4 oz) unsalted butter

Combine all of the meatball ingredients in a medium bowl. Don't add salt because The Frank's is super salty as is the blue cheese so trust me you don't need to add more.   Form into balls and place them on a greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes.  

Meanwhile, combine the Frank's and butter in a small saucepan on medium heat, or place in a microwave safe bowl for 2 minutes on high.  After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the buffalo sauce.  ***I used a basting brush for this step.  

Put back onto the cookie sheet and bake for another 13 minutes.  If you have leftover sauce you could pour it over the meatballs and bake for another 3 to 5 minutes if you want them really saucy. Serve with celery stick.

Brie En Croute

Brie En Croute

Serves a crowd.

I know few people who dislike brie en croute.  VERY few women who dislike brie en croute.  It's just so creamy and wonderful and such a great appetizer.  Make this for your new girls night, or pop in the oven before your next party.  It's fab.
Source: Paula Deen

1 sheet frozen puff pastry (package comes with 2 sheets)

1 T. butter

1/4 c. chopped pecans or walnuts, if desired

1 small (8-ounce) wheel Brie

1/2 c. raspberry jam

2 eggs, beaten

Preheat oven to 375 degrees F.

Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a saucepan over medium heat. Saute nuts in butter until golden brown, approximately 5 minutes. Place nuts on top of Brie and spread jam on top of nuts. Gently roll pastry with a rolling pin to increase the size of the sheet 1 to 2 inches in each direction. Brush both sides of the sheet with beaten egg. Center the wheel of Brie on top of the pastry sheet. Bring all four corners of the sheet together above Brie and twist slightly to form a "bundle." Tie gathered pastry with kitchen/cooking string (tie string in the form of a bow), arranging pastry until you are satisfied with the "bundle" shape. Place "bundle" on an ungreased cookie sheet and bake for 20 to 25 minutes until pastry is golden brown. Serve with top-quality crackers.

Bacon-Wrapped Dates

Bacon-Wrapped Dates

Makes 25-30.

Source: YumSugar

16-oz. package of bacon (regular thickness-not thick cut), cut into thirds
8-oz. package of pitted dates

Preheat the oven to 350°. Position oven rack in the center of the oven. Cover a cookie sheet with tin foil.

Wrap a piece of bacon around a date. Make sure the bacon seam is placed facing downwards on the cookie sheet. Press firmly on the bacon wrapped date, so it is less likely to unravel. Repeat until all of the dates are wrapped in bacon.

Bake for 20-25 minutes until crisp. Let cool for 10-15 minutes before serving.  Serve with toothpicks.

Hot Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip

Makes about 3 cups.

Don't you love it when you make a recipe like this with a dish in mind to put it in, and then, upon completion, you find that it's a perfect fit?  It's the little things in life that excite me. 
And this dip should excite you.  It's a classic favorite.
Source: Closet Cooking

1/2 (10 ounce) package frozen spinach (thawed, drained and coarsely chopped)
1 (14 ounce) can artichoke hearts (drained and coarsely chopped)
4 ounces cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic (grated)
1/2 teaspoon chili sauce (optional)
1/4 cup grated parmigiano reggiano (grated)
1/4 cup mozzarella (grated)

Mix everything and pour it into a baking dish.
Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

Roasted Red Pepper and Goat Cheese Flatbread

Roasted Red Pepper and Goat Cheese Flatbread

Makes 4-5 flatbreads.

I love making these for parties.  They are super easy, can be assembled ahead of time, and always get eaten.

5 Naan flatbreads
1 small package goat cheese, crumbled
1 jar roasted red peppers, chopped
Balsamic glaze

Top flatbreads evenly with crumbled goat cheese and roasted red peppers.  Drizzle with balsamic glaze and cut into slices to serve.

For a dinner entree option, add chicken:

Buffalo Chicken Rolls

Buffalo Chicken Rolls

Makes 18.

I increased the amount of chicken thinking I would be able to make more rolls, but was only able to get 14.  I wanted to freeze the extras, because I just had a feeling they would be very tasty.  I was right in that they were very tasty.  So tasty that we didn't have a single leftover.  We even ate some the next day straight out of the fridge!
Source: Can You Stay For Dinner? blog

1 lb. boneless, skinless chicken breasts, cooked and shredded
4 oz. container crumbled blue cheese
14 egg roll wrappers (roughly 4 square inches)
1/4-1/2 c. Frank’s Red Hot Sauce
1 c. broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Blue cheese dressing, for serving

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

*Note: To make the chicken, place uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

A Recipe Revisited: Caramel Apple Dip

Caramel Apple Dip

This dip is so easy and always enjoyed at fall functions, so I had to post it again after it's first time in 2009.  It's a great way to get kids to eat a "healthy snack" and can be served as an after-school snack, with lunch, or at your next get-together with friends.

Makes about 2 cups.

1 (8-oz.) block cream cheese, softened
1 c. brown sugar
1 t. vanilla extract

Combine all three ingredients and mix well.  If you have time, let the flavors "mature" in the fridge for a few hours or overnight.  Serve with apple slices.

Taco Dip

Taco Dip

Serves 4-6.

I can't believe I've never posted this on my blog before, given how frequently it's made in my house and among my circle of friends.  Not that it's anything fancy or new-and-improved, and most of you have probably had it and/or made it.  But it's a party classic and, simple may it be, people devour it.  Make a double batch for your new party.  Heck, make TWO double batches.  It'll get eaten.
Source: not sure where I found it first, but it's Sarah that's best known for making it   :)

1 (8-oz.) block cream cheese, softened
1 can no-bean chili
Shredded cheddar cheese

Preheat oven to 350 degrees.
Spread cream cheese in the bottom of a pie plate or other baking dish.  Top with chili and then with shredded cheddar cheese. 
Bake for 20-25 minutes, until cheese is melted and bubbly and dip is heated through.

My three brothers and The Mr. showing their approval of Taco Dip.  (This photo is from the summer of 2007 -- boy does time fly!)

Mexican Fiesta

Mexican Fiesta

The days may be getting shorter and the temperatures cooler, but summer is not over yet!  Invite some friends over and take advantage of outdoor entertaining while you still can!
New recipes posted this week.  Old recipes linked in this post.   

First, set the scene:

Mix up some drinks.  Tequila-Thyme Cocktails, anyone?

Or perhaps some Pomegranate Margaritas, Beer Margaritas, Tequila Sunrises, or Fresh Strawberry Margaritas?

And serve your favorite good-to taco dip (thanks for bringing this, Sar!):

Or maybe some guacamole?

It's always nice to make sure there are some easy munchies scattered about:

Feast on the main meal of Beer-Braised Turkey Tacos (best served with some Mexican beer):

End with something sweet, like these XXL M&M Chocolate Chip Cookies:

And enjoy the evening with good friends:

A happy baby content in her stroller is a fun addition too:

Guacamole - for a crowd!

Guacamole - for a crowd!

This guacamole typically gets rave reviews.  Bring it to you next summer gathering!

5 avocados
2 cloves garlic, mashed or diced as small as possible
1/2 red onion, diced
1/2 c. chopped fresh cilantro
3 limes, juiced
2 t. salt

Slice avocados in half; remove pits and scoop avocado flesh into a large bowl. Add garlic, red onion, cilantro, juice from limes, and salt. Mash until well combined. Add additional ingredients to taste.

A Note From The Little Lady: Optional guacamole add-ins include corn, freshly chopped tomato, black beans

Bacon Crescent Appetizers

Bacon Crescent Appetizers

These must've been a hit, because they went fast!

Source: Kraft Food and Family magazine

Makes about 64 bite-size appetizers.

2 cans (8-oz. each) refrigerated crescent rolls

1 (8-oz.) block cream cheese

8 slices bacon, cooked and crumbled

1/3 c. grated Parmesan cheese

1/4 c. finely chopped onions

2 T. chopped fresh parsley

1 T. milk

Preheat oven to 375 degrees.

Mix all ingredients except crescent roll dough.

Separate each can of dough into 4 rectangles. Cut each rectangle into 8 triangles (you will have 64 triangles between the two cans of crescent roll dough). Spread each triangle with a small scoop of the cream cheese filling; fold over, as shown in picture.

Place on baking sheet and bake 12-15 minutes, or until golden brown. Serve warm.

Original Chex Party Mix

Original Chex Party Mix

Makes 12 cups, about 24 servings.

A long-time party favorite. The bagged stuff is addicting, but THIS is even better.

Source: Chex.com

3 c. Rice Chex

3 c. Corn Chex

3 c. Wheat Chex

1 c. mini pretzels

1 c. peanuts or mixed nuts

1 c. bagel chips, broken in 1" pieces

6 T. butter (I round up to 8 and just use a whole stick)

2 T. Worcestershire sauce

1-1/2 t. seasoned salt

3/4 t. garlic powder

1/2 t. onion powder

Oven directions:

Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Microwave directions:

In a large microwaveable bowl, combine cereals, pretzels, nuts, and bagel chips; set aside.

In another microwaveable bowl, microwave butter on high for 40 seconds, or until melted. Add Worcestershire sauce, seasoned salt, garlic powder, and onion powder. Pour over cereal mixture; stir until evenly coated.

Microwave, uncovered, on high for 5-6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool, or use my lazy-man's technique -- leave in the bowl and stir every 30 minutes or so until cool. Store in an airtight container.

Pimento Cheese Spread

Pimento Cheese Spread

Makes 1-1/2 cups.

This was a great dip... and so easy to throw together! Add it to a meat and cheese tray and your friends and family will be even more impressed.

Slightly adapted from: Martha Stewart Living cookbook

1 (8-oz.) block cream cheese, softened

2 oz. grated cheddar cheese (3/4 cup)

1 (2-oz.) jar pimentos

1/8 t. Tabasco sauce

Coarse salt and freshly ground black pepper

Crackers, for serving

Combine all ingredients (except crackers) and mix until well-combined. Transfer to a serving bowl; cover and refrigerate until ready to serve.

Spunky Spinach Dip

Spunky Spinach Dip

Now I know what the "spunky" means... the salsa gives it quite a kick!

Source: Gooseberry Patch cookbook

2 c. salsa

2 c. shredded cheddar cheese

8-oz. cream cheese, softened

10 oz. frozen chopped spinach, thawed and squeezed of excess liquid

Preheat oven to 350 degrees.

Mix ingredients together and place in a baking dish. Bake, covered, for 25-30 minutes.

Serve with tortilla chips or your favorite dipper.

A Note From The Little Lady: I halved the recipe, so keep that in mind when checking out my pictures.

Bruschetta with Balsamic Glaze, Two Ways

Bruschetta with Balsamic Glaze, Two Ways

I love this appetizer and it's especially fun around the holidays, because the color combination of green pesto and roasted reds is oh-so seasonal. :)
My sister-in-law turned me on to this easy and scrumptious appetizer.

Version #1 is pictured above.
It's simply baguette topped with pesto, chopped roasted red peppers, and then drizzled with a balsamic glaze.

Here's version #2:
Baguette tops with chopped tomatoes, goat cheese, and drizzled with balsamic glaze.

Close-up of #1:

Close-up of #2:

A Note From The Little Lady: Balsamic glaze is NOT the same thing as balsamic vinegar, although you can typically find them right next to each other in the grocery store. My local Kroger carried it. If you can't find it at your local grocery store, try a specialty store, such as Whole Foods.

Reuben Dip in a Bread Bowl

Reuben Dip in a Bread Bowl

Yum, yum, yum! A definite crowd pleaser! Serve this at your next get-together and don't worry about whether or not people will like it.
Adapted from: Ace Cooks, Bakers, and Miracle Makers cookbook

1 round bread loaf, either rye or basic Italian
1 c. mayonnaise

8 oz. cream cheese

6 oz. sour cream

2 pkgs. Buddig corn beef, sliced thin

6 oz. grated Swiss cheese

Preheat oven to 350 degrees.

Cut out top of bread and hollow out to create a bowl. Reserve removed bread for serving.

Mix all remaining ingredients in a large bowl. Transfer to bread bowl and wrap bread in foil, leaving dip exposed.

Bake for 1 hour; serve with bread pieces.

Roasted Red Pepper Dip

Roasted Red Pepper Dip

The picture above shows the recipe cut in half. A full recipe would fit perfectly in an 8x8 baking dish, or something comparable in size.

This is very similar in consistency to a baked artichoke dip. It's delicious and great for entertaining since it can easier be made ahead of time.

Source: AllRecipes.com

1 (7 oz.) jar roasted red peppers, drained and diced

3/4 lb. shredded Monterey Jack cheese

1 (8 oz.) pkg. cream cheese, softened

1 c. mayonnaise

1 T. minced onion

1 clove garlic, minced

2 T. prepared Djion mustard

Preheat oven to 350 degrees.

Combine all ingredients in a bowl; transfer to baking dish.

Bake for 20-30 minutes, or until lightly browned and bubbly. Serve warm with tortilla chips, pita wedges, or crackers.

Cayenne Toasts with Sun-Dried Tomato & Goat Cheese

Cayenne Toasts with Sun-Dried Tomato & Goat Cheese

Makes 8 toasts.

Serves 2-3 as an appetizer.

These were great, easy, and perfect when you're looking for an appetizer that isn't meant to feed a crowd. The Mr. and I enjoyed these before dinner out on the town last Friday. We both gobbled them down!

Slightly adapted from: Food and Wine magazine

1 t. olive oil

1/4 onion, chopped

1 garlic clove, minced

1/4 c. oil-packed sun-dried tomatoes, drained and finely chopped

2 oz. crumbled goat cheese (about 1/3 c.)

1/2 t. red-wine vinegar

Salt and pepper

2 fresh basil leaves, chopped

8 baguette slices

additional olive oil, for brushing on toasts

Cayenne pepper, for sprinkling

Preheat oven to 375 degrees.

Heat olive oil in a medium skillet over medium heat. Cook onion until translucent, about 6 minutes. Stir in garlic, and cook for 1 minute.

Transfer to a bowl, and stir in sun-dried tomatoes, basil, and vinegar. Season with salt and pepper.

Prepare baguette slices by brushing with olive oil on one side and placing on a baking sheet. Sprinkle toasts with cayenne pepper and then top with sun-dried tomato mixture, spreading evenly between all baguette slices. Bake for about 10 minutes, or until just starting to bubble and heated through.

Baked Cheese Spread

Baked Cheese Spread

Yields 3 cups.

An easy appetizer to whip up when time is limited. It's just as decadent and tasty as something you might spend more time on.

1 c. mayonnaise

1 c. grated Colby cheese

1 c. chopped onion

Dash of Tabasco sauce

Dash of Worcestershire sauce

Preheat oven to 350 degrees.

Mix all ingredients together. Spread into a pie plate.

Bake until golden brown on top, about 30 minutes. Serve with crackers.