Category: Appetizers (Page 4 of 5)

Appetizers, finger foods, and the like.

BLT Pizza

November 2, 2006 / Nicki / 0 Comments

Recipe Source: allrecipes.com

Prep/Cooking Time: Prep Time: 20 Min / Cook Time: 15 Min

Ingredients:

4 slices bacon
1 (10 ounce) can refrigerated pizza crust dough
1 teaspoon olive oil
2 cups mozzarella cheese, shredded
1 tomato, chopped
2 cups shredded iceberg lettuce
2 tablespoons mayonnaise, or to taste
salt and pepper to taste

Directions:

Preheat the oven to 375 degrees F (190 degrees C), or according to package directions for pizza dough.

Place bacon in a heavy skillet over medium-high heat, and fry until browned, but not crisp. Drain on paper towels.

Stretch pizza dough out over a pizza stone, pan, or cookie sheet. Brush the dough with olive oil. Spread the shredded mozzarella over the crust, and arrange the tomatoes over the cheese. Chop bacon, and sprinkle evenly over the pizza.

Bake pizza for 10 to 15 minutes in the preheated oven, until the crust is golden and cheese is melted in the center. While the pizza is in the oven, toss the shredded lettuce with mayonnaise, and season lightly with salt and pepper. Top the finished pizza with the dressed lettuce, and serve immediately.

Nicki’s Note:

I substituted Ranch dressing for the mayo and it was delicious! 🙂

This is great for thin crust, you can slice it up and serve as an appetizer.

Bacon Cheese Puffs

July 18, 2006 / Nicki / 0 Comments

Recipe Source: Cooley Family, Rochester, NY / allrecipes.com

Prep/Cooking Time: Prep Time: 25 Minutes / Cook Time: 5 Minutes

Ingredients:

1 pound sliced bacon
2 1/2 cups shredded Cheddar cheese
2 tablespoons prepared mustard
1 cup mayonnaise
1 pound sliced pumpernickel party bread

Directions:

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

Preheat oven to broil.

In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.

Broil for 5 minutes, or until bubbly.

Baked Tomatoes Oregano

June 14, 2006 / Nicki / 0 Comments

Recipe Source: Michele O’Sullivan / allrecipes.com

Prep/Cooking Time: Prep Time: 15 Minutes / Cook Time: 20 Minutes

Ingredients:

4 large ripe tomatoes, sliced 1/4 inch thick
1/8 cup grated Romano cheese
1/2 cup fresh bread crumbs
1 clove garlic, minced
2 sprigs fresh parsley, chopped
salt and pepper to taste
1/2 teaspoon dried oregano
1 tablespoon olive oil

Directions:

Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.

Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.

Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

Makes 4 servings.

Potato Chip Bites

February 11, 2006 / Nicki / 0 Comments

Recipe Source: domesticgoddess.ca

Ingredients:

1 potato (I used Yukon Gold)
vegetable oil (enough to shallow fry the potato slices)
3/4 cup crumbled feta cheese
juice of Â½ lemon
1/2 teaspoon lemon zest, finely grated
tablespoon olive oil
any fresh herbs — I used oregano and parsley, sliced finely
pepper and salt to taste
grated pecorino-romano cheese
lemon pepper

Directions:

Slice potato into as thin slices as you can (using a mandolin would make this easier, but I don’t have one…yet) — 1/8″?

Heat vegetable oil in large, shallow frying pan until hot enough (use a small slice of potato to test; when bubbles form it’s ready). Preheat oven to 200 F.

Shallow fry the potato slices in batches, just browning them (turning them to do both sides). Remove and give a light sprinkling of sea salt. Drain on paper towel and then transfer to wire rack on cookie sheet.

When all potato slices are done, put cookie sheet into oven to keep warm. Mix together the feta, lemon juice, lemon zest, olive oil, herbs, and salt and pepper.

Take cookie sheet out of oven and turn up to 325 F. Pile spoonfuls of the cheese mixture on top of the chips. Sprinkle a small amount of pecorino-romano cheese on top of each and top with a sprinkling of lemon pepper. Put back into oven at higher temperature for about 10 minutes.

Serve on small Asian soup spoons or large tray.

Domestic Goddess notes:

Next time I make this I’m going to use sweet potatoes…much better for you and that lovely sweet, smoky taste to boot.

You could fry the slices of potato in spicy olive oil as well…how good can it get?

Cheese Popcorn

February 10, 2006 / Nicki / 0 Comments

Recipe Source: cdkitchen.com

Ingredients:

4 quarts popped pop corn
1/4 cup butter — melted
1 envelope (1 1/2 ounces) dry cheese sauce mix

Directions:

Place the popcorn in a large bowl. Pour melted butter over top. Mix well so popcorn is evenly coated. Sprinkle cheese over top; stir well until completely mixed.

Cheddar Cheese Popcorn

February 10, 2006 / Nicki / 2 Comments

Recipe Source: Gale Gand

Prep/Cooking Time: Prep Time: 5 minutes

Ingredients:

3 tablespoons melted butter
1/4 cup cheddar cheese powder, plus 1 tablespoon
1/4 teaspoon mustard powder
1/4 teaspoon cayenne pepper
4 cups popped popcorn
Salt and pepper

Directions:

In a large bowl, combine the butter, cheddar cheese powder, mustard powder, cayenne pepper and the popcorn. Season with salt and pepper, to taste and toss to combine. Serve immediately.

Taco Snack Mix

February 10, 2006 / Nicki / 0 Comments

Recipe Source: Diana Rattray

Ingredients:

4 cups assorted square wheat, rice or corn cereals
4 cups small pretzel sticks
4 cups tortilla chips
1 envelope taco seasoning mix
1/4 cup melted butter

Directions:

Combine all ingredients except margarine in a large bowl, tossing to coat well with seasoning. Drizzle with melted butter and toss to coat well. Store in an airtight container.

Makes about 12 cups.

Quick and Easy Popcorn Balls

February 10, 2006 / Nicki / 0 Comments

Recipe Source: Diana Rattray

Ingredients:

1/4 cup corn oil
1/2 cup popcorn
1/2 cup dark corn syrup
1/2 cup sugar
1/2 teaspoon salt

Directions:

Heat corn oil in a 4-quart kettle over medium heat for about 3 minutes. Add popcorn. Cover, leaving cover just slightly ajar. Shake frequently over medium heat until popping stops. Meanwhile, mix together corn syrup, sugar and salt. Add to popped corn in kettle, stirring and tossing constantly over medium heat for 3 to 5 minutes, or until sugar is dissolve and popcorn is evenly coated with mixture. Remove from heat. Gently form into balls, using buttered hands.

Makes about 1 dozen popcorn balls.

Chili Popcorn

February 9, 2006 / Nicki / 0 Comments

Recipe Source: thespicebarn.com

Prep/Cooking Time: prep time: 10 minutes

Ingredients:

1 tsp Chili Powder
1/8 tsp Garlic – Granulated Powder
8 cups popped popcorn
2 tbsp butter of margarine, melted
2 tbsp parmesan cheese, grated

Directions:

Place popped popcorn in a large bowl. In a small bowl combine melted butter, chili and garlic.

Drizzle spiced butter mixture evenly over popped popcorn. Sprinkle with Parmesan Cheese. Toss to coat. Enjoy!

Recipe makes 10 servings.

Chile con Queso

February 9, 2006 / Nicki / 0 Comments

Recipe Source: thespicebarn.com

Prep/Cooking Time: prep time: 15 minutes / cooking time: 8 minutes

Ingredients:

a pinch Cayenne Pepper
1 tbsp olive oil
1 medium onion, finely chopped
1 jalapeno, seeds removed and minced
2 cloves fresh garlic, minced
1 can 15 oz. diced tomatoes in juice (drain away juice)
3 mild chiles, such as Anaheim or New Mexico*
1/2 cup heavy cream
1 1/2 cups (6 oz) Monterey Jack, grated
1 1/2 cups (6 oz) Cheddar (sharp or old)
1 tbsp cornstarch

Directions:

Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeno and cook, until the onion is translucent (about 5 minutes, stir frequently). Add the garlic and stir for about 1 minute. Stir in the tomatoes and cook until they give off their juice (about 3 minutes). Stir in the cream and bring to a simmer â€” DO NOT BOIL. Reduce the heat to low. Toss the Monterey Jack and Cheddar with the cornstarch in a medium bowl. Gradually whisk the cheese into the skillet and bring to a simmer.

Transfer to a heat proof serving dish and serve hot with Tortilla chipes, broccoli florets, carrot sticks or other vegetables.

Makes 4 cups.

Note:

If you can’t find 3 mild chilies, you can substitue 1 large sweet red pepper instead.

Category: Appetizers (Page 4 of 5)

BLT Pizza

Bacon Cheese Puffs

Baked Tomatoes Oregano

Potato Chip Bites

Cheese Popcorn

Cheddar Cheese Popcorn

Taco Snack Mix

Quick and Easy Popcorn Balls

Chili Popcorn

Chile con Queso

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