Corn Dip

 

I made this recipe on the 4th of July, I got the original from the Pioneer woman but tweaked it a bit. I cut the recipe in half, added Walla Walla onions and cooked on my Grill outside in a cast iron skillet. The edges get this crispy cheese crust that is amazing... good for an appetizer served with your favorite tortilla chips. Yum!!

Easy Corn Dip

1 Walla Walla Sweet onion
4 oz. cream cheese, at rooom temperature
1/4 cup sour cream
1/4 cup mayonaise
1 10 oz. package frozen fire roasted corn, or fresh corn, you can grill ahead of time. just so you have approx. 2 cups
1- 4.5 oz can green chilies
1 large jalapeno, roasted or 1/4 cup chopped jalapenos
1/4 cup of your favorite jarred salsa
salt and pepper to taste
1 1/2 cups grated Monterey Jack cheese

Heat your Barbeque grill so it's good and hot. I cut the onion in half and place directly on the gril grates along with my shucked ears of corn and Jalepenos. Turn every 5 minutes until there are grill marks and a little char all over your onion and corn and the jalepenos start to bubble. Remove from grill and lets rest until your veggies are cool enough to handle. 

Next, dice the grilled onion, and jalepenos, cut the corn off the cob. 

In a large bowl, stir together the cream cheese, sour cream and mayonnaise until combined. Add the corn, canned chilies, jalapeno, onion, salsa, and salt and pepper to taste. (I start out with a little of each and taste and add more if necessary) Add in 1 cup of the grated cheese.

Heat the BBQ grill to medium high heat. Spray a 8 or 9 inch cast iron skillet with a good non stick spray or rub with a little oil. Spread your mixture into the skillet and top with the rest of the cheese. Place on the grill and close the lid. Let cook at about a medium heat till hot and bubble and the edges start to turn a golden brown. This takes about 20 to 25 minutes , depending on the temperature of your grill. I start checking mine after about 15 minutes. 

Remove from the grill and serve directly from the skillet with your favorite tortilla chips.  Delish!!! 

Smoked Jalapeno Poppers

I love to watch Diners, Drive ins and Dives on the Foodnetwork and they featured a restaurant that served something like these... so of course I googled a recipe and found a few that sounded delicious. I combined a couple of different ones to come up with these. I think I will serve these as an appetiser for my next 4th of July party. Sooooo yummy!

Smoked Jalapeno Poppers
6 Medium Jalapeños

6 slices bacon, cut in half

8 oz. cream cheese, softened

2 TBsp. sour cream

1 cup grated Monterey jack cheese

1/2 to 1 teaspoon chicken or poultry rub (use which ever is your favorite)

PREPARATION

When ready to cook, set temperature on your smoker to 180℉ and preheat, lid closed for 15 minutes.

Slice the jalapeños in half lengthwise. Scrape out any seeds and ribs with a small spoon or paring knife.

Mix softened cream cheese with Poultry rub, sour cream and grated cheese.

Spoon mixture onto each jalapeño half. Wrap with bacon and secure with a toothpick if needed.

Place the jalapeños on a rimmed baking sheet with holes in the bottom (I found mine in the Barbecue grill section at walmart). Place on grill and smoke for 30 minutes.

Increase the grill temperature to 375℉ and cook an additional 20 to 30 minutes or until bacon is cooked to desired doneness. Serve warm, enjoy!

Loaded Mashed Potato Bites

I made these for an appetizer for our Ugly Christmas Sweater party. They were delicious!! A fun little bite or two while waiting for the party to start.
I used Bob Evans Sour cream potatoes but you can use left over mashed potatoes if you have them.
Enjoy!

Loaded Mashed Potato Bites
2 packages Bob Evans Sour cream and Chive Mashed Potatoes, (or 2 cups leftover mashed Potatoes)
1/4 cup all purpose flour (make it a heaping cup)
1 large egg
1 cup cheddar cheese
1/2 cup chopped cooked bacon bits

for the dip:
1/2 cup Sour cream
2 Tablespoons milk
1 rounded Tablespoon dried ranch seasoning mix

Preheat the oven to 400 degrees. Spray a non-stick mini muffin tin with non stick cooking spray.
Remove the mashed potatoes from the package (microwave first for a minute) Add to a large bowl.
No need to microwave leftover mashed potatoes unless you need to so they mix better.
Add flour, egg, cheddar cheese and bacon to the bowl with the potatoes. Stir to combine.
Scoop about 1 1/2 Tablespoons of the potato mixture into each muffin tin.
Bake for 20 to 25 minutes until golden brown.

While the potato bites cook, make the dip by whisking together the sour cream, milk, and ranch seasoning in a small bowl. Set aside for serving.
Let the bites cool for 15 minutes before running a small knife around the edges  of the muffin tin to loosen. Remove the puffs from the tin.
Place on serving platter along side the dip.
Enjoy.

Easy Cheese Log and "Crack" Chip Dip

Super Bowl is coming up! time for snack foods! I made this cheese log for an appetizer on Thanksgiving... so yummy!  It goes great with any kind of cracker. I forgot to take a pic so I "borrowed" one from the internet. I rolled mine into a log shape but a ball works too. Also I am posting the simple recipe for 'Crack" chip dip. At least that is what my office calls it cause once you taste it you can quit eating it. It's great with regular potato chips. Enjoy!

Bacon Ranch Cheese Log

• 2 (8 ounce) packages cream cheese, softened
• 1 (1 ounce) package ranch dressing mix

• 2 1/2 cups shredded Cheddar cheese
• 6 -8 slices cooked bacon, chopped

Directions

1. In a medium size bowl, mash cream cheese. Mix dressing mix, Cheddar cheese, and half the bacon bits into the cream cheese. Shape the mixture into a ball. Roll the ball in the remaining chopped bacon. Refrigerate covered until ready to serve. Yum!

Crack Chip Dip

1 16-oz sour cream

1 packet Hidden Valley fiesta ranch dry mix 

Your choice of Chips for Dipping

Directions

In a mixing bowl, combine the sour cream, and dip mix. Mix well.

Refrigerate for 2 hours and then serve with your choice of chips!

Roasted Red Bell Pepper Hummus

I got this recipe on the Food Network here. I am reposting because this recipe site is for me and my daughter and it's easy to go to and find recipes that we love rather than hunting on the internet. Loved this... but keep in mind with the jalapeño and the chipotle pepper it's rather spicy... you can use less if desired. Try putting in half the required jalapeño and chipotle then adjust to your taste. You can always add more but once added you can't take it out. This is a great healthy snack served with pita chips or I served it with sliced red and green bell peppers. Enjoy!

Roasted Red Bell Pepper Hummus

Ingredients:

16 ounces can chickpeas, drained

6 ounces jar roasted red bell peppers, drained

1 jalapeno, seeded, diced

1 tablespoon chopped garlic

3 tablespoons chopped cilantro leaves(or use the already chopped in a tube)

1teaspoon paprika 

3 Tablespoons chopped onion

1 teaspoon freshly cracked black pepper

1 tablespoon chipotle pepper in adobo (I used 1 pepper)

1/4 cup extra-virgin olive oil
Toasted pita bread, for serving

Directions:
Mix all ingredients, except olive oil and pita bread, in food processor until pureed, then slowly add in olive oil.
Let set up for 1 hour prior to serving.Serve with toasted pita bread.

Hot Corn Dip with Poblano Peppers

I saw a few versions of this recipe on the internet and had been wanting to try it out for quite a while. On my treat-the-office day I thought I would give it a try. But I tweaked it a bit, I used the Pioneer woman's recipe for a guide line to start with but I tweaked it bit to what I was dreaming about. I LOVE roasted poblano peppers, they are spicy but not as spicy as jalapenos and I LOVE smokey paprika and smokey cheese. I thought all of those flavors would be so awesome in a corn dip. So this is what I came up with. Also rather than cooking in the oven in a dish that would cool off later, I made mine in the crock pot and kept it warm all day. This dip was the first thing to go at my office party. This would be a yummy dip for a New Year's Eve party or even a super bowl party. Enjoy!!

Hot Corn Dip with Poblano Peppers
Recipe adapted from  Ree DrummondIngredients:
3 poblano peppers, roasted and diced (see directions below for roasting)
1 red bell pepper, seeded and diced (you can either roast this with the Poblano's or buy already roasted in a jar)
1/2 stick (4 tablespoons) butter
1 medium onion, finely diced
1 heaping teaspoon minced  garlic
1-- 2-lb.  bag frozen corn, thawed
1/2 teaspoon smokey paprika
Salt and pepper

8 ounces cream cheese, softened.
1/2 cup mayonnaise, I did a heaping half cup
1/2 cup sour cream, I did a heaping half cup of this too!
1  cup grated Monterrey jack cheese
1/2 cup smokey cheddar

Tortilla chips or pita crisps, for serving

Directions
To roast the Poblano peppers and the red bell pepper, heat the broiler in your oven for a few minutes with the rack about 5 or 6 inches away from the broiler. Place peppers in the oven and let broil about 3 to 5 minutes or until they start to bubble and blacken, turn, and let broil until that side starts to bubble and blacken. When all sides are roasted, remove peppers from the oven and place in a glass bowl and cover tightly with saran wrap--this helps the peppers steam so you can remove the skins easily. In about 10 to 15 minutes when the peppers are cool enough to handle, remove the skins, the seeds and stem. Then cut into strips and dice. Set aside.

Melt one tablespoon of the butter in a large skillet over medium-high heat. Add the onions and cook for a few minutes, until they start to turn translucent, add the garlic and saute for another minute. Remove from the skillet into a bowl and set aside.
Melt the rest of the butter in the skillet and add the thawed corn, the paprika, and a dash or two of salt and pepper; saute and stir until the corn gets browned a little.

In a crock pot bowl, combine  the cream cheese, mayonnaise, sour cream and stir until combined. Add the Monterey jack cheese, the smokey cheddar, the corn mixture, and the roasted peppers and stir to combine thoroughly. Taste at this point and add more salt and pepper or a little ground chipotle pepper if you desire more heat. Heat in the crock pot over medium or high heat (depending on your crock -pot) until the dip is hot and bubbly. Turn down to warm and serve with tortilla chips or pita crisps for dipping.
Enjoy!

**You can adjust the heat of this dip by adding ground chipotle pepper, or using a few jalapeno peppers as desired.

Almost Famous Italian Nachos

I love Italian food....if you have ever eaten and Carino's Italian restaurant's they have these wonderful Italian nachos made with pasta dough, sausage, chicken, Pepperoncini peppers, red bell peppers, mozzerella cheese and drizzled with an Alfredo sauce..Need I say more??? We ALWAYS get those for an appetizer. Delicious!! I found a few different recipes for these on the Internet ... how easy are these made with wonton wrappers!!? YUM! I kind of made up my own from what other recipes had done. You can make as many or as few as you want... just depends on how many wonton wrappers you use. I did a whole package and had enough Nacho's to fill a big baking sheet with a 2nd layer on the top! Also you can use either cooked chicken or hot Italian sausage or as I like to do , use both! These are good to share with friends, or make a small batch to indulge yourself with...anyway you eat them they are good! Enjoy!!

Almost Famous Italian Nachos
For the Sauce:
2 Tablespoon butter
1 heaping teaspoon minced garlic
2 Tablespoons Flour
1 cup Half and Half (or milk)
1 cup Heavy Cream
1/2 cup Parmesan Cheese
Salt and Pepper
Dash of ground Nutmeg

Nachos:
Wonton wrappers, cut in half to make triangles
Cooked chicken, sliced really thin or shredded
Cooked HOT Italian sausage
Roasted Red Bell Peppers, diced
Pepperoncini Peppers
Olives, sliced thin
Tomatoes, diced
Parmesan Cheese
Mozzarella Cheese
Oil for frying wontons (canola or peanut)
(These are just suggested toppings, feel free to ad lib with whatever you like)


Directions:
First make the sauce:
In small sauce pan over medium heat; start to melt the butter, add the garlic and stir until the butter is completely melted and the garlic is fragrant. Whisk in the flour and continue to stir until it is incorporated into the butter and slightly golden. Next, whisk in the half n' half and cream, bring this JUST to a boil and turn down to a simmer for 8 minutes or until thickened slightly. Stir in the Parmesan cheese and the seasonings (add just a dash or two of the salt and pepper and adjust to taste) stir until incorporated.

Fry the Wontons:
Heat oil in a large skillet or dutch oven (oil should be about 2 inches deep) over medium high heat. Once oil is hot, add the wontons 1 at a time until you have about 5 or 6 in your pot. Allow to cook until barely golden, flip and cook again. Watch these closely ! it only takes a few seconds for them to get slightly golden. Drain on paper towel. Continue until you have the desired amount of wonton chips.

To assemble:
Line a baking sheet with parchment paper. Place your wonton chips in a single layer on the baking sheet. Sprinkle the chicken, sausage, peppers, olives, and mozzarella cheese over your nachos. Place this under your broiler until the cheese is completely melted about 3 to 5 minutes (Watch close, will melt fast once it starts, you don't want your chips to burn). Remove from the oven and sprinkle with the tomatoes and Parmesan cheese. Before serving or with individual servings, drizzle the hot Alfredo sauce over the nachos.

Enjoy!!

Almost-Famous Stuffed Cheesy Bread

I love cheesy bread. When I saw this recipe in my Food Network Magazine I just had to give it a try. I tweaked it from the origianl recipe, switching the cheesy garlic mixture to the filling and topping with the plain mozzarella cheese. I LOVED it, also I thought it would be too salty with all the cheese and the garlic salt so I substituted garlic powder and only used half the amount. Also I didn't have granulated garlic so I substituted minced garlic and used 1/2 the amount the origanal recipe called for. It was amazing!! I used as a side to a chicken dinner salad and my hubby loved it. You can view the original recipe here as I posted my recipe with the changes I made. Enjoy!
Almost-Famous Stuffed Cheesy Bread
Recipe adapted from Food Network Magazine
Prep Time: 2 hr 6 min
Cook Time: 24 min
 Serves:
2 loaves (8 breadsticks each) Ingredients

For the dough:
2 teaspoons sugar
1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
2 tablespoons Olive oil, plus more for brushing
2 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt
2 tablespoons cornmeal

For the filling and topping:
1-1/2 cups shredded part-skim mozzarella cheese (about 6 ounces)
1/2 cup shredded yellow cheddar cheese (about 2 ounces)
1 tablespoon grated Parmesan cheese
1 /2 teaspoon garlic powder
1/2 teaspoon minced garlic
1/2 teaspoon dried parsley

Directions

To make the dough:
Whisk the sugar and 3/4 cup warm water (about 105 degrees F) in mixer bowl. Sprinkle the yeast on top and set aside until foamy, about 10 minutes. Stir in the Olive oil.

Whisk the flour and salt together in another bowl. Add to the yeast mixture and mix  until you have a sticky dough (about 1 or 2 minutes).  Turn mixer to medium speed and mix adding a little more flour if necessary until dough is smooth and elastic, about 5 minutes. Form into a ball. Brush a large bowl with vegetable oil; add the dough, turning to coat with the oil. Cover tightly with plastic wrap and set aside at room temperature until doubled in size, about 1 hour, 30 minutes.

To make the filling and topping:
Toss 1/2 cup mozzarella, the cheddar, Parmesan, garlic powder, minced garlic and dried parsley in a bowl. Preheat the oven to 450 degrees F. Put an inverted baking sheet (or baking stone) in the oven; preheat for 10 minutes.
Line another inverted baking sheet with parchment paper and sprinkle with the cornmeal. Cut the dough in half; transfer 1 piece to the parchment-lined baking sheet and stretch into an 8-inch square (keep the other piece of dough covered). Sprinkle 1 side of the square with 1/2 cheese garlic mixture, then fold the dough in half to enclose the cheese filling., pressing to seal. Slice the dough crosswise at 1-inch intervals, stopping just before the folded edge. Sprinkle with half of the remaining Mozzarella cheese. Move the dough to 1 side of the baking sheet . Repeat with the remaining dough, cheese-garlic mixture and  mozzarella on the other side of the baking sheet.
Slide the bread on the parchment onto the hot baking sheet  (or baking stone) in the oven. Bake until the dough is cooked through and the cheese is golden brown, 12 to 14 minutes. Let cool slightly, then pull apart into bread sticks.
Serve as a side to a dinner salad or as an appetizer. Enjoy!

Knorr Spinach Dip

I LOVE Spinach Dip! I think I could eat a whole batch if I let myself. I love to make this for parties or special occasions. This is the recipe that is usually found on the back of the Knorr Vegetable soup mix and it's my favorite.  I took it to my office one halloween and served it in a glass bowl which I put on top of ice in a witches caldron... you could think of lots of fun ideas on how to serve this dip I think. I enjoy it with crackers best but it's also good with veggies and slices of bread. You might want to make some for a Halloween party or a football after game party and enjoy!

Knorr Spinach Dip
Ingredients:
1 package (10 oz.) frozen chopped spinach , thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts (optional)Sliced
3 green onions (optional)

Directions:
1.Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.

A new serving idea: Hollow out cucumber slices and cherry tomatoes. Fill vegetables with Knorr Spinach Dip and garnish with a sprig of dill.

Here's another way you could serve it for a Halloween Party!! how fun is this!!

Hot Artichoke Dip

I love Artichoke Dip! I've combined 2 recipes that I had--I just took what I liked about both and combined them. I made this recipe and took to my "Treat the office" Day ... it was yummo! I served with sliced baguette bread and crackers. I thought since New Year's Eve is upon us, Dip recipes would be good to post! Enjoy!
Hot Artichoke Dip
1 cup Best Food Real Mayonnaise
1-1/4 cup Grated Parmesan Cheese
1 cup grated Mozzarella Cheese
1 can quartered Artichoke Hearts, drained
1 small can diced green chilies
1/4 of a bag chopped spinach, thawed and drained well ( this was about 1/2 cup when all squeezed together)
2 to 3 heaping teaspoons minced garlic, (add as much as you like to suit your taste)

Combine the mayo, 1 cup Parmesan cheese, Mozzarella Cheese, green chilies, and garlic in a large bowl. Stir in the drained artichoke hearts and Spinach (I squeeze all the water I can possible get out of the spinach before adding to the dip). Place in a 9x9 inch glass baking dish. Sprinkle the top with the remaining Parmesan Cheese and bake at 350 degrees for 20 to 30 minutes or until it starts to brown around the edges and begins to bubble.
Serve with slice baguette bread or crackers.

Taco Dip

My sister-in-law made this dip for our "Treat the Office" Day... it was Yummy so I thought I would post it here. Thanks Jennifer!! This is good with Tortilla chips! YUM!

Taco Dip
1 to 1-1/2 pounds ground beef (add more beef is you want it thicker)
1/4 of an onion, diced
Garlic Salt and Pepper to taste
1 can Original Rotel Tomatoes
1- 16 ounce cube Velveeta Cheese

Brown the hamburger in a large saucepan along with the Onions. Season with Garlic Salt and Pepper to taste. When browned, drain off any grease.
Then add the Rotel tomatoes and Velveeta Cheese, and stir occasionally over medium heat until cheese is melted.
Keep warm in a crock pot and serve with tortilla chips. Enjoy!

**Variation: I think it would be good to add a packet of taco seasoning to the meat when browning.... to add a bit more of a taco taste.

Toffee Apple Dip

This is another recipe I got from a lady I work with from our "Treat the office days".... It's an easy, delicious apple dip that you'll get addicted to really quick!! YUM!

Toffee Apple Dip
1 (8 oz) package cream cheese
1/2 cup Brown Sugar
1/4 cup granulated sugar
1 teaspoon vanilla
Toffee Chips (use to taste)

Whip the Cream cheese, sugars and vanilla until light and fluffy. Right before serving stir in your toffee chips (they tend to get soft if they sit in the dip too long)
Serve with sliced apples and other sliced fruit! YUM!

White Pizza dip

I ran across this recipe on the internet and friends had told me I had to give it a try. I made it for my "Treat the office Day" and it was yummo!! Of course I tweaked it a bit, I found it to be quite soupy so I added the cream cheese... isn't everything better with cream cheese?? It thickened it slightly... it was a good dip, kind of reminded me of a fondue a little. It's great with flavored crackers or bread! Enjoy!!

White Pizza Dip
Ingredients:
1 (1 ounce) package herb and garlic soup mix
1 cup sour cream
1 cup ricotta cheese
4 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1/2 cup pepperoni, diced (I used the mini pepperoni's and left them whole)

16 ounces French bread or a  chewy bagguete works too, sliced
Assorted Crackers

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a medium-sized mixing bowl, combine soup mix, sour cream, ricotta cheese, cream cheese , pepperone and 3/4 cup mozzarella. Transfer mixture to a 1-quart casserole dish. Sprinkle remaining mozzarella cheese over the top of the mixture.
3.Bake at 350 degrees, uncovered, for 30 minutes. Serve hot with bread and assorted crackers.

Buffalo Chicken dip

Oh my goodness this is a delicioso dip!!! I haven't made it but a girl I work with brought it to the office, and I figured since it's the Holiday season and there are a LOT of parties going on for both Christmas and new years, I would post a bunch of dip recipes... YUM!! Thanks for the recipe Libby!!

Buffalo Chicken Dip
2 (8oz) packages of Cream Cheese
1 (36 oz) bottle Ranch Dressing
1/2 bottle of Frank's hot sauce (or more, depending on how hot you want it)
4 -cooked chicken breasts, shredded (more or less, depending on the size of the chicken breasts)
Tortilla chips (for dipping)
Combine all the ingredients together in a saucepan or crockpot and heat through. Serve with tortilla chips!
You could also add grated cheese to this, or cut back on the ranch dressing for a thicker dip... there are many variations of the recipe on the internet so experiment to your liking.... This makes quite a bit so cut the recipe in half for a smaller crowd.
Also try dipping crackers and celery in it.. YUM!

Pesto Foccacia Bread with Sun Dried Tomatoes

I really LOVE Foccacia Bread... I think I've told the story before of how we would eat it hot out of the oven at the Bakery I worked at. I ran across this recipe in my Food network Magazine for an ad for KitchenAid mixers and it looked delish. I added the Sundried tomatoes and sauteed onions to the batter because I just love sun-dried tomatoes. This was an awesome bread that I cut into triangles to go with my Chicken Milano pasta that I made on Sunday. It would also make a great appetizer, and since Christmas is coming up and that means parties which need appetizers I thought I would post this. Either way you eat it... as an appetizer or side for a pasta dish it's YUMMO!

Pesto Foccacia Bread with Sun Dried Tomatoes
Ingredients:
1 package (3/4 ounce) rapid-rise or quick rise yeast
1 cup warm water
1/2 cup diced onion
1/2 cup diced sun-dried tomatoes (I use the dried diced ones that come in a bag that you can find in the produce department)
1 teaspoon sugar
1 teaspoon salt
2 -1/2 cups all-purpose flour
Basil Pesto ( you can use the already prepared pesto in the jar or make your own, I buy the prepared stuff because my basil didn't grow well this year)
Mozzerella Cheese (about 1 to 2 cups)
Olive Oil

Heat about 1 to 2 Tablespoons Olive oil in a small skillet over medium/high heat. Add the diced onion and saute stiring frequently for a few minutes (about 3-5) until the onion becomes translucent. Remove from heat and set aside to cool.
In a large mixing bowl whisk together the yeast, sugar and warm water (remember the water should be about luke warm or you will kill your yeast, I test it on my wrist so it's just warm). Set aside for about 5 minutes or until mixture starts to form bubbles on the top.
Next add the flour, salt, sauteed onions, and sun dried tomatoes to the yeast and mix together (I use my kitchen aid mixer that way I don't have to do the work) until the dough forms a ball (dough may be slightly sticky but smooth and elastic as well.)
Oil another bowl with Olive oil and place the dough in that, turning so the top is oiled as well. Cover with plastic wrap and set aside allowing to rise for 30 minutes.
Brush a 9x13 inch baking sheet with oilive oil. Punch down dough and place onto pan, allow to rise again for 30 minutes.
Then press dough to fit pan evenly, I like to dimple the dough with my finger tips at this point and let dough rise again for an additional 30 to 45 minutes or until it has puffed slightly.
Preheat oven to 375.
Spoon Pesto over your dough and spread carefully being careful not to deflate the dough... ad as much as you like, I spread a few Tablespoons over mine so it's a really thin layer. Then bake for about 10 to 12 minutes, then sprinkle the mozzerella cheese over the top and continue to bake another 10 to 12 minutes or until the edges are golden brow and cheese is bubbly and melty. Allow to cool about 3 minutes before cutting into triangles.
Enjoy!!

                                          I got 12 good size triangles out of this recipe...

My version of Pizza Bites (or tootie patoodles as Sarah called them) :o)

I've been experimenting with appetizers that we could make at Sarah's wedding reception, but the more I experiment, I think I'll get a caterer... I could do it, but it would be a lot of work, so I think I'll let someone else do the work for a change. BUT these pizza rolls were heavenly if I do say so myself! I made them when we got home from church last Sunday, and we were all sooo hungry, that we had eaten them ALL before I had gotten a picture of the finished product... :o(  I got the above picture from Kraftrecipes.com where I got the idea for these and  they looked kind of like mine, they had made a similar Savory Parmesan bite recipe, but with just cream cheese, parmesan, and red peppers. One of the caterer's we were looking at had a stromboli stick on their menu, so that started the idea of how I could alter the kraft recipe into what we would be more like a pizza bite and this is what I came up with. We were trying to come up with a name, I thought of Pizza Bites, or Stromboli bites, but Sarah just said to call them Tootie Patoodles or something like that... Ha-ha!

Di's Pizza Bites
1 package of Pillsbury Large cresent rolls (should be 8 in the package)
1 8-ounce package cream cheese, softened
1 scant teaspoon dried italian seasoning
2  heaping Tablespoons Parmesan cheese, and a little more more sprinkling on top later
a dash or two of salt and papper
1/2 a package of pepperoni slices, diced (I think it was about 3/4 cup after I diced it)
1 small jar of Pizza sauce (you won't use the whole thing, I just keep it in the freezer till I need it again)
Kosher salt (optional)

Preheat oven to 375 degrees.
Combine the creamcheese, italian seasoning, 2 tablespoons Parmesan cheese, and salt and pepper in a small mixing bowl. Stir. to combine. Then stir in diced pepperoni.

Take two cresent triangles and press slightly to seal seam. You want a rectangle shape. Spoon about two Tablespoons cream cheese filling down the center of rectangle,  then spoon about two smaller spoonfulls of pizza sauce down and ontop of the cream cheese mixture.

 (don't use too much sauce or it will ooze out) Next fold sides over , I folded one side over, then the other, you will have a slight overlapping of the dough then pinch a little to seal.

I rolled mine over so the seam was on the bottom. Then cut roll in half and each piece in half again so you have 4 pieces. Place on a cookie sheet that has been lined with parchment paper, or sprayed with non-stick cooking spray. Place about 2 inches apart and seam side down. Repeat process until all the roll dough is used. You should have 16 Pizza bites. You might have a little creamcheese mixture leftover, just put in fridge, I used my leftover in a pasta sauce, you didn't even know it was there.

Sprinkle the top with more Parmesan cheese and just a pinch of Kosher salt (if desired).
Bake in hot oven for 12 to 15 minutes until golden brown.
Remove from oven, let cool for about 5 minutes so you don't burn your mouth, and place on serving tray (if you make it that far) and enjoy!! (We devoured ours right from the cookie sheets!!)
I was sad I didn't have a pic of my finished product, but I did take pics while making them. :o)

Potatoe Skins

ok... I did a LOT of cooking last weekend for the Super Bowl. I made Potatoe Skins to go with the Sandwiches I made. I LOVE potatoe skins that you get as appetizers in some restaurants. All the recipes I've found say to bake the potatoe, then cut in half and scoop out the middle for use later, but what do you use it for later??? I think it's a big waste, so this is what I do!! These are my favorite, they taste pretty much like potatoe skin appetizers, but I think they are easier! Yummmo!!!

Di's Potatoe Skins
3 or 4 medium size baking potatoes, uncooked
Olive oil
1 Tablespoon flour
1 teaspoon salt (approximate)
3/4 teasppoon garlic powder
3/4 teaspoon onion powder
1/4 teaspoon pepper
1/2 cup (appox.) cooked bacon, crumble (or you could use real bacon bits)
1 cups grated cheese
Sour cream for dipping or dolloping!

Preheat oven to 350 degrees.
Wash potatoes, but leave the peel on. Then slice potatoes lengthwise in about 1/4 to 1/2 inch thick slices. Place potatoe slices in a large bowl.
In a small bowl, combine the flour, salt, garlic powder, onion powder, and pepper, stir to combine.
Next drizzle the potatoe wedges with  a good drizzle of olive oil (maybe 2 Tablespoons) toss to coat each slice. Be sure all slices are well covered.
Next sprinkle seasoning mixture over the potatoes, (I sprinkled with 1/2 the mixture, then tossed around again, then sprinkled with remaining seasoning, and tossed again) You want the seasoning all over the slices.
Spray a large cookie sheet with non-stick cooking spray. Then place the potatoe slices on the cookie sheet evenly so they are flat and not touching each other too much.
Bake for about 15 minutes, until tender when pierced with a fork. Remove from oven and top with a spoonful of cheese (so the entire slice has sprinkles of cheese). Then add a few of the bacon bits to the top.(See photo above)
Place back in oven and bake for about 3 or 4 minutes longer until cheese is melty.
Remove from oven and serve with sour cream! Enjoy!!!

My version of Taco Time's Crunchy Chicken Burritos

I LOVE the crunchy chicken burritos you get at Taco Time, I was craving them and just had to get one for lunch the other day! YUM! While I was eating it and trying to decide what to have for dinner, I realized I had cooked chicken in the fridge that I needed to use up, and I just happened to have some cream cheese in there too, so why not experiment and see if I could make them myself! This is what I came up with, easy and they were pretty close only I didn't fry them, I baked them instead. These would be good cut in half or thirds and used for appetizers or since this weekend is the superbowl they would be great for munchies while watching the game!! I served mine with sourcream and salsa as a dip, but guacamole would be yummy too!
I made a similar recipe under chicken quesadillas....

Crunchy Chicken Burritos

2 cups diced cooked chicken (or 2 large cooked chicken breasts) (approximately)
1 8-oz package cream cheese, brought to room temperture
1 heaping Tablespoon diced jalepeno peppers, (I used the ones that come in the jar)
1 Tablespoon of the jalepeno juice
1/2 of a small can of diced green chilis
1/4 cup grated cheese (any kind, I used cheddar, but pepperjack would be good too)
1/2 teaspoon salt
1/4 teaspoon pepper
Burrito size flour tortilla's

Preheat the oven to 400 degrees.
In a large mixing bowl, stir the cream cheese, jalepeno juice, salt and pepper together till there are no lumps.  Add the chicken, cheese, jalepeno's and green chili's , stir to combine. Taste to see if you need more salt and pepper.
Put a spoonful or two of the chicken mixture down the middle but more towards one end of one tortilla, and fold over end and roll up like a burrito, but leave the ends open. Place on a cookie sheet that has been sprayed with non-stick cooking spray. Keep making burritoes until the chicken mixture is used up. It will depend on how full you make them as to how many you get. I made mine kind of skinny, like the ones you get at Taco Time. Brush the tops of the burritos with melted butter, or spray with a bit more non-stick cooking spray to help with browning.
Bake in a 400 degree oven for about 10 to 12 minutes or until the tortilla's start to brown and are crispy.
Serve with sour cream, salsa, or guacamole for dipping! Yum!!

**you can just use green chili peppers instead of jalepeno's, depending on how hot you like things. We like ours a bit spicy.

Quesadillas de Camarones (Shrimp Quesadilllas)

I was hungry for something different yesterday, so I surfed the Internet for some ideas. While on the Pioneer Woman's blog, I ran across this recipe. I love shrimp and mexican food so I had to give this a try. It was delish! You can find this recipe at http://thepioneerwoman.com/cooking/2011/01/quesadillas-de-camarones/ but I will post it here as well. The only thing I did different was use more shrimp. I used about a pound of the 31-40 size shrimp. I also used the regular size flour tortilla's, but the snack size might be easier to flip and a good appetizer size. We just had them as a main course for dinner so the bigger ones were good. I served mine with a salad and a dollop of guacamole and salsa.  I suggest you make these today! Enjoy!

Quesadillas de Camarones (Shrimp Quesadilllas) 
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Servings: 6 approximately

Ingredients:

Flour Tortillas
12 whole Large Shrimp, Peeled And Deveined (I used about 1 pound of the 31-40 size frozen raw shrimp)
8 ounces, fluid Mexican Red Sauce (I use the El Pato sauce in the yellow can in the Mexican food section)
1 whole Large Onion, diced
1 whole Red Bell Pepper, diced
1 whole Green Bell Pepper, diced
2 cups Cheese, Grated (Monterey Jack Is Best)
2 Tablespoons Olive Oil
Salt To Taste

Preparation Instructions:
Take tails off shrimp, pour red sauce over shrimp. Set aside.
Heat skillet over high heat and add olive oil. Cook vegetables over high heat until they start to get brown/black. Remove from skillet and set aside.

Return skillet to high heat, then dump in the shrimp with the sauce. Cook, stirring only occasionally, until shrimp is opaque and the sauce is mostly evaporated, should take about 3 to 5 minutes. Remove from skillet and chop into bite-size pieces.

                                          (this is how my veggies and shrimp looked at this point)
In a separate skillet, heat butter. Place a tortilla in the skillet, then layer on ingredients: cheese, vegetables, and shrimp. Top with a little more cheese and a second tortilla. Cook on both sides, adding butter before flipping to the other side so the tortilla isn’t overly dry.

Remove from skillet and slice into wedges. Serve with rice, beans, salsa, sour cream, guacamole—whatever you’d like!

Stuffed Mushrooms!!

I LOVE stuffed mushrooms. I had to make some for an appetizer on Thanksgiving along with Bruschetta (that recipe is already on this blog--look in appetizers). This recipe was Yummo!!! I found it at http://thepioneerwoman.com/cooking. The only thing I did different was that I used chicken broth instead of white wine. They still turned out yummo!

 Stuffed Mushrooms


Prep Time: 30 Minutes
Cook Time: 25 Minutes
Difficulty: Easy
Servings: 8

Ingredients:
24 ounces, weight White Button Mushrooms
⅓ pounds Hot Pork Sausage
½ whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
⅓ cups Dry White Wine (I used chicken broth)
8 ounces, weight Cream Cheese
1 whole Egg Yolk
¾ cups Parmesan Cheese, Grated
Salt And Pepper, to taste

Preparation Instructions
Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts.

Chop mushroom stems finely and set aside.
Brown and crumble sausage. Set aside on a plate to cool.

Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat.
Pour in wine  (or chicken broth) to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.

In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown.
Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot and you won't burn your mouth.