Ham-and-Cheese Croquettes

 

Photo source:  The Food Network

These croquettes remind me of a tuna fish croquette that my nana made that were delicious.  Wish I had the recipe.  

Ham and cheese croquettes look like a delicious choice for appetizers or a snack.  Substitute the ham with chicken or pork for a variety of croquettes.  Love the possibilities.

Use your ham leftovers for this recipes.

The recipe doesn't specify adding the ham and cheese, but I assume it is after the dough is cut.

Click here to go to The Food Network recipe page.

Buffalo Chicken Cheese Balls

 

Photo source:  The Food Network

"Rotisserie chicken and sharp cheddar cheese are the key ingredients in this irresistible fried snack. A blue cheese and mayo dip spiked with hot sauce goes on the side."  Comment from The Food Network

These cheese balls would make an excellent appetizer that is something new and different.

Click here to go to The Food Network recipe page.

Deviled Egg Dip

 

Photo source:  Better Homes and Gardens

"If you love deviled eggs but not all the work it take to make a platter of them, this is the recipe for you. Deviled egg dip has all the flavors you love from the classic Easter dish but with so much less work. Here's how to make deviled egg dip including our Test Kitchen's favorite way to serve it."  Comment from Better Homes and Gardens

Here's How to Make Perfect Deviled Eggs

Love this idea!  Deviled eggs is one of my favorite appetizers and making a dip version will be awesome as a snack with some crackers.

Click here to go to the Better Homes and Gardens recipe page.

Garlic Butter Mushrooms

Photo source:  All Recipes

"These roasted mushrooms are perfect if you're hoping to transform bland mushrooms into a flavorful side dish! My favorite way to serve these is with a juicy grilled ribeye. You can use any oven-proof skillet or dish; use a size that's just big enough to fit all the mushrooms."  Comment from All Recipes

Stuffed mushrooms are one of my favorite appetizers and these look delicious.  I would have to find a way to add crab!

Click here to go to the All Recipes recipe page.

Cheesy Country Ham Grit Balls

 

Photo source:  Kardea Brown of the Food Network

"When I want to turn a Southern staple into a little bite of pure joy, I make my Cheesy Country Ham Grit Balls. They’re crispy on the outside, creamy on the inside, and full of that salty ham flavor we all love."  Comment from Kardea Brown of The Food Network

What a great way to use leftover grits and ham.  Why didn't I think of that?

Click here to go to the Kardea Brown/The Food Network recipe page.

Healthy Appetizer Recipes

 

Photo source:  The Food Network

"Entertain the smart way with these healthy appetizer recipes from Food Network."  Comment from The Food Network

Many of us are changing our lifestyle by considering replacing bad choices with good ones.  For me, it has been replacing sugar with stevia, zero sugar and lower fat or no fat products for the less healthy choices.  It is making small changes instead of looking at it as a "diet" since it should be seen as a lifestyle change.  At least that is how I see it.  The article will give you ideas for healthier alternatives as a guideline.

Click here to go to The Food Network's article.

Italian Potato Croquettes

 

Photo source: Sip and Feast

"They’re wonderful stuffed with cheese, ham, prosciutto, or even anchovy fillets but experiment and stuff with whatever you’d like!"  Comment from Jim of Sip and Feast

Potato lovers!  You will love to serve these tasty appetizers at your next gathering.  They are delicious!

Click here to go to the Sip and Feast recipe page.

Grandma Dot's Stuffing Balls

 

Photo source:  All Recipes

"Stuffing balls are exactly what they sound like — balls of stuffing! This recipe is a great option for people looking for a bite-sized appetizer or side dish that has all the traditional Thanksgiving flavor (with a fun twist)."  Comment from All Recipes

What an awesome idea!  Stuffing is one of my favorites and I never thought of making them into balls for an appetizer or snacking.  An idea is to use leftover stuffing.  Gotta try it!

Click here to go to the All Recipes recipe page.

Slow-Cooker Crab Rangoon Dip

 

Photo source:  The Food Network

"This slow-cooker recipe transforms your favorite classic appetizer into a warm, communal dip that’s perfect for any gathering. Simply combine the ingredients and let the slow cooker do the rest. The rich, irresistible dip is great for scooping with crispy wonton chips, crackers or your favorite veggies."  Comment from The Food Network Kitchen

Slow cooker meals used for parties are good since you can keep the item warm in the cooker as the serving bowl.  Love crab rangoon, so this dip should be awesome.

Click here to go to the Food Network Kitchen recipe page.

Potato Puffs

 

Photo source: Food Network Kitchen

"These comforting Potato Puffs make a convenient appetizer in a pinch. They come together with the help of pantry staples, like whole milk, flour, vegetable oil and butter."  Comment from Food Network Kitchen

Seriously, forget dinner, I would love to have these as a meal.  Potatoes are one of my favorite foods and I am always happy to find a new potato recipe.  These would be great appetizers for a party.

Click here to go to Food Network Kitchen recipe page.

Cheesy Crab Poppers

Photo source:  Host The Toast

"I made these Cheesy Crab Poppers on a whim a few days ago because they are really quite easy. That being said, after I took one bite of a crabby, cheesy, cornbread-y ball, I knew I had to get into the spirit of Christmas and give the gift of tastiness to all of my friends immediately." - comment about the poppers from Morgan of Host The Toast.

There are a few things I would change in this recipe aside from adding some hot peppers or hot sauce.  I would sauté the vegetables first since I hate biting into crunchy raw vegetables in this type of appetizer.

Click here to go to Morgan's recipe page.

This one is a winner!

No-Bake Peanut Butter Pretzel

 

Photo source:  callmepmc.com

Perfect appetizers for a party or just for snacking.  Sounds delicious, crunchy and awesome.  Would be a good homemade gift for the holidays.  Pack them up for those times you need a little gift.

Click here to go to the recipe page at callmepmc.com.

Hawaiian Sliders

Photo source:  Everyday Cheapskate

My recipe was originally posted in December 2013 and I thought it is worth updating.

It has been years since I have made these delicious sliders.  See my following comments for our suggested changes.  We never made them again, so I don't know if the changes would make them better.

I found this recipe at one of my favorite websites, Everyday Cheapsake and she has the exact same recipe.  Mary's page includes her instructions and comments from other readers.  I suggest reading my comments and compare to her page.  You may not want to make my suggested changes, the choice is yours!  Click here to go to Mary's page.

These little sliders are awesome!  We got to try them at a party and honestly, I could not get enough, but didn't want to make a pig of myself when there were so many other things to eat.  They went fast anyway!  Guess you could say they were the star of the show.

 The ones we had were overstuffed with ham and cheese (maybe double of what the recipe calls for), which made them even better, but the topping is what makes it so special with a blend of delicious tangy sweetness.  The crunchiness resulting from the sauce baked on the bread was also very nice. Outstanding!

I would love to make some with smoked turkey and swiss cheese too.  

Not only did they make the perfect appetizer, they would be great for a quick lunch with some chips.

Awesome discovery!

UPDATE:  We have made these sliders twice and propose the following changes:  No onion.  Cut the sauce recipe in half.  For some reason, our sliders did not come out crispy, but somewhat soggy.  We added 10 minutes to the baking time in the oven uncovered . . . it still wasn't enough time to make them crunchy enough for our taste.  Next time we will bake them 20 minutes covered and 15 minutes uncovered.

We love this recipe and will continue to tweak it until they are perfect for our taste.  I must say that the sauce is awesome, like a sweet barbeque sauce, and would be great with some shredded chicken in place of ham and cheese.

I really can't say where this recipe originated since it has been posted all over the place.  It is like, what came first, the chicken or the egg?

Ingredients

• 1 package Original Hawaiian 12-pack dinner rolls 
• 1 small sweet white onion, minced or grated 
• ½ cup (1 stick) butter 
• 3 tablespoons Dijon-style mustard 
• 2 teaspoons Worcestershire sauce 
• 3 teaspoons poppy seeds 
• 2 tablespoons brown sugar 
• 1 package deli sandwich ham, cut into 12 small squares 
• 6 slices Swiss cheese, each cut in half 

Instructions

Melt butter in a small skillet over medium high heat. Add onion, mustard, Worcestershire sauce, poppy seeds and brown sugar. Allow to sauté for a few minutes, until onions are translucent and tender. Remove from the stove. 

Cut the rolls in half horizontally, removing the tops and placing the bottoms on a foil-lined baking sheet. Place a spoonful of sauce on each roll, followed by a slice of ham and piece of cheese. Place a roll top on each. 

Move the sliders closely together. Slowly pour the remaining sauce right over the tops of these small beauties. 

Cover with aluminum foil and allow to sit for 10 minutes. Bake at 350F or place on an outdoor grill over low heat, for 20 minutes, or until the cheese is melted. Uncover and bake for another two minutes until the tops are slightly browned and crisp. Serve immediately.

Southern Sausage Balls

 

Easy and delicious.  Love Bisquick!

This recipe has been a part of our family parties for as long as I can remember.  They bring back so many memories.

Ingredients

1 lb. hot sausage (Jimmy Dean breakfast sausage)

3 cups of Bisquick

1 cup water

12 ounces sharp shredded cheese

 

Directions:

Mix all ingredients blending well…….use your hands……

Roll into small balls and bake 350 degrees for 15 minutes

Makes about 4 dozen balls

Tomato and Roasted Red Pepper Spread

Photo source:  McCormick Spices

We love tortilla chips and are always happy to find tasty chip spread recipes.

This recipe and photo comes from McCormick Spices website.

The recipe no longer appears on their website.

Ingredients

Serves: 16
Serving Size: 2 tablespoons


1 pound green bell peppers
1 pound red bell peppers
1 pound plum tomatoes
1 tablespoon McCormick® Paprika
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick® Cumin, Ground
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Red Pepper, Ground
1/4 teaspoon McCormick® Red Pepper, Crushed
1 tablespoon sugar
1 tablespoon tomato paste
1 tablespoon fresh lemon juice

Directions

Preheat oven to 350°F. 

Place bell peppers on large baking sheet and roast 30 to 40 minutes or until skins begin to blister.  Turn peppers after 20 minutes. Transfer to a large paper bag. Close bag and let stand 15 minutes or until bell peppers are cool enough to handle. Peel off blistered skin and remove tops, ribs and seeds. Coarsely chop bell peppers and set aside.

Make an X in the bottom of each tomato and place in saucepan of boiling water for 10 seconds. Transfer tomatoes to bowl of ice water with slotted spoon.  Peel off skin and coarsely chop tomatoes.

Place bell peppers, tomatoes and seasonings in skillet on medium-low heat. Cook 35 to 45 minutes or until vegetables are very soft and stir frequently so mixture does not stick to the bottom of pan. Stir in sugar and tomato paste.  Cook 15 minutes, stirring frequently until thickened.  Stir in lemon juice.

Serve warm or at room temperature with pita, chips or crackers.  You can also refrigerate until chilled to serve cold.

Photo and recipe source

Frico with Potatoes and Montasio Cheese

Photo source: Lidia's Italy

This recipe comes from Lidia on Create TV.  We just watched the program that featured this frico and it looked so delicious that we had to find the recipe.

It is one of those versatile recipes that you can add whatever ingredients your family loves.  I would definitely add mushrooms!

Note:  This recipe does not contain eggs.

Click here to go to Lidia's recipe page.  Check out her website while you are there.

Layered BLT Dip Recipe

Love this idea for a BLT dip!  I can also see this rolled up in a tortilla with some extra bacon strips for an awesome snack or light meal.

The photo and recipe comes from Taste of Home . . . link follows the recipe.

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
1 cup finely chopped lettuce
8 bacon strips, cooked and crumbled
4 plum tomatoes, chopped
4 green onions, chopped
1-1/2 cups (6 ounces) shredded cheddar cheese
Toasted French bread baguette slices



Directions

Beat cream cheese, mayonnaise and Parmesan cheese until blended. 

Spread into a large shallow dish. 

Layer with lettuce, bacon, tomatoes, onions and cheddar cheese. 

Refrigerate until serving. 

Serve with bread slices. 

Yield: 20 servings (1/4 cup each).

Originally published as Layered BLT Dip in Taste of Home April/May 2016, p49

Photo and recipe source

SAUSAGE & STUFFING CRISS-CROSS PASTRY

Dressing is one of my favorites!  

Easy and delicious! Putting this dressing or your own dressing recipe in puff pastry is such a great idea as a side dish or appetizer.

I have been seeing many recipes made into individual servings by placing the pastry in muffin tins, filled with whatever filling you wish.  This recipe would work with that technique.

INGREDIENTS

• 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 2 eggs
• 1 tbsp. water
• 1/2 lb. bulk pork sausage
• 1 cup Pepperidge Farm® Herb Seasoned Stuffing
• 1 small onion, chopped (about 1/4 cup)
• 1 cup chopped mushrooms (about 3 ounces)

DIRECTIONS

Heat the oven to 375°F. 

Beat water and 1 egg in a small bowl with a fork or whisk.

In a large bowl, mix the sausage, stuffing, remaining egg, onion and mushrooms.

Unfold the pastry sheet on a lightly floured surface and cut slits 1-inch apart from the outer edge to the fold mark on each side of the pastry sheet. 

Spoon the dressing mixture down the center of the pastry. 

Starting at one end, fold the pastry strips over the dressing mixture, alternating sides, to cover the dressing mixture. 

Place the pastry onto a baking sheet and brush with the egg mixture.

Bake for 35 minutes or until the pastry is golden brown and the sausage is cooked through. Let the pastry cool on the baking sheet on a wire rack for 10 minutes.


Tip: Serves 8 as an appetizer.

Source

Cream Cheese Deviled Eggs Recipe

Deviled eggs are always a great choice for an appetizer for a party of your own, to take to someone else's party for the appetizer table or as a side for an informal lunch.

This recipe is a total departure from my regular deviled egg recipe and I love the addition of cream cheese. However, I would definitely not add the peas and can't imagine deviled eggs without mayonnaise (and I'm not fond of mustard).  So . . . for me, this recipe will be used as a guide.

Let me know what you think if you use this recipe!

Ingredients

8 hard-cooked eggs
1 package (8 ounces) cream cheese, softened
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup frozen peas, thawed
3 bacon strips, cooked and crumbled



Directions 

Cut eggs in half lengthwise. 

Remove yolks; set whites aside. 

In a small bowl, mash yolks. Add the cream cheese, mustard, salt and pepper; beat until blended. 

Stir in peas.

Stuff or pipe mixture into egg whites. Sprinkle with bacon. Refrigerate until serving. 

Yield: 16 appetizers.


Nutritional Facts

1 stuffed egg half equals 97 calories, 8 g fat (4 g saturated fat), 123 mg cholesterol, 155 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.


Source
Originally published as Cream Cheese Deviled Eggs in Country June/July 2008, p51

VELVEETA® Potato Bites

Don't these potato bites look awesome?  What a great idea!

The recipe comes from the kitchens of  Kraft Foods.

Ingredients

• 2 lb. baking potatoes (about 6), peeled, cut into chunks
• 2 green onions, thinly sliced
• 1 egg, beaten
• 1/4 tsp. black pepper
• 1/4 lb. (4 oz.) VELVEETA, cut into 24 cubes
• 1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
• 1-1/2 cups TACO BELL® Thick & Chunky Salsa

Directions

In large saucepan, boil potatoes in boiling water 15 to 20 minutes or until tender; drain. 

Cool 10 minutes. 

Mash potatoes until smooth and add onions, egg and pepper.  Mix until blended.

HEAT oven to 400ºF. 

Put coating mix into pie plate.

Roll potato mixture into 24 balls, using about 2 Tbsp. for each. 

Insert a VELVEETA cube into center of each ball and completely enclose VELVEETA. 

Roll balls in coating mix; turn to evenly coat. Place on rimmed baking sheet sprayed with cooking spray.

BAKE 14 to 16 min. or until heated through. 

Serve with salsa.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Source: kraftrecipes.com