Pepperoni & Cheese Crescents

Ingredients:
  • 1 can of Crescent Rolls
  • 24 Slices of Pepperonis
  • Mozzarella Cheese
  • Pizza Sauce
Instructions:
  1. Heat oven to 375 degrees.
  2. Separate dough into 8 triangles, pat out each triangle.
  3. Place 3 pepperonis (overlapping) on center of each triangle.
  4. Top with cheese.
  5. Roll up, starting at short side of triangle & rolling to opposite point.
  6. Place rolls point side down on ungreased cookie sheet.
  7. Bake 10 - 14 minutes until golden brown. Dip in pizza sauce.

Mini Mac & Cheese Bites

Ingredients

  • 12 oz. elbow macaroni you may have a little left over
  • 5 oz. of garlic and herb cheese boursin, alouette, or even herbed cream cheese works, any soft spreadable herbed cheese
  • 2 ½ cups shredded sharp cheddar cheese
  • 2 tbsp. cold unsalted butter
  • 2 large eggs
  • ¾ cups milk
  • ¼ cup sour cream
  • pinch salt and pepper
  • for the crust:
  • 2 cups crushed Ritz Crackers
  • 6 tbsp. butter melted
  • ½ cup shredded sharp cheddar cheese

Instructions

  1. Preheat oven to 375 degrees and spray 2 mini muffin tins with cooking spray.
  2. Begin by melting the 6 tbsp. of butter and then mixing in the crushed Ritz and the ½ cup cheddar. Press about 1 tsp. of crumb mixture into the bottom of the mini muffin tin. Press down until firmly packed. Crust should come up a little on the sides.
  3. Prepare macaroni noodles. Cook in boiling water until a few minutes shy of al dente. When done, strain and then put into a large bowl. Add the herbed cheese, cheddar, sour cream, milk, eggs, cold butter, and salt and pepper. Mix thoroughly until cheese is starting to melt and no large clumps remain.
  4. Spoon about 1-2 tsp. of mixture into each well over the prepared crust. Bake for 12-14 minutes. Remove from oven and let sit at least 10 minutes. If you try to remove them before that, they will crumble as you take them out. After 10 minutes, run a knife around the edges and then gently remove each one. Serve warm. Enjoy!

Bacon Wrapped Smokies

Ingredients:

  • 1 pound Bacon, Cut Into Thirds
  • 1 pound Lil’ Smokies (small sausages)
  • 1 stick Butter
  • 2 cups Brown Sugar

Directions:

  1. Preheat oven to 375F.
  2. Cut the bacon into thirds and wrap each smokie.(small sausage)
  3. Place all the wrapped smokies in a single layer in a baking dish.
  4. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
  5. Pour the butter and brown sugar mixture on the smokies and bacon.
  6. Then take the other cup of brown sugar and sprinkle evenly over the smokies.
  7. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

Firecracker Chicken Meatballs

Ingredients:Meatballs:

  • 1 ¾ – 2 pounds ground chicken (or turkey)
  • 4 teaspoons minced garlic
  • 1 ½ teaspoon salt
  • 1 teaspoon pepper
  • 2 large eggs
  • 1 cup Panko breadcrumbs*
  • ½ teaspoon paprika
  • 1 teaspoon onion powder

FIRECRACKER SAUCE:

  • ½ cup hot sauce (I recommend Franks)
  • 1 cup light brown sugar
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon salt
  • ¼-½ teaspoon red pepper flakes (depending on spice preference)

Directions:

  1. Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.
  2. In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8-10 minutes. Remove from heat and allow the sauce to cool. The sauce will thicken as it cools so don’t worry if it looks thin.
  3. In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, paprika, and onion powder. Use your hands to mix all the ingredients together. It’s easier to tell when he ingredients are combined when using hands. DO NOT OVERMIX, it will result in drier meatballs.
  4. Shape the meat mixture into ball, about 3 tablespoons of meat per ball. You can also do this with an ice cream scoop. Place shaped meatballs on prepared baking sheet. bake for 11-13 minutes or until the meatballs are completely cooked.
  5. Using 2 tablespoon, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1-2 minutes. Drizzle or brush with additional sauce as desired.

Notes:

  1. Panko is a Japanese style of breadcrumbs.
  2. A combination of ground chicken and turkey can be used to make these meatballs.
  3. If you would like to serve your meatballs with sauce, I would double the ingredients for the sauce portion as this recipe makes just enough for basting.
  4. The meatball mixture can be prepared the night before and baked the day of, if desired.

RumChata Cheesecake Pudding Shots

Ingredients:

  • 1 small pkg. Cheesecake pudding (instant, not the cooking kind)
  • ¾ Cup Milk
  • ¾ Cup Rumchata
  • 8oz tub Cool Whip

 Directions:

  1. Whisk together the milk, liquor, and instant pudding mix in a bowl until combined.
  2. Add cool whip a little at a time with whisk.
  3. Spoon the pudding mixture into shot glasses, disposable ‘party shot’ cups or 1 or 2 ounce cups with lids.
  4. Garnish with graham cracker crumbs if desired.
  5. Place in freezer for at least 2 hours.

Loaded Nachos 

Thursday night is a very social night in my home, and for the occasion, I made a tray of loaded turkey nachos. Corn tortilla chips, ground turkey seasoned with many amazing spices (cumin, smoked paprika, hot paprika, garlic, onion, cilantro, etc), homemade queso, onions, tomatoes, and fresh pickled jalapeños. 

Would you all be interested in a full recipe?