Fast-n-Delicious: Appetizer Recipes

Showing posts with label Appetizer Recipes. Show all posts

Saturday, October 25, 2014

Easy Spicy Bruschetta

This bruschetta is packed with plenty of fresh flavors and has a hint of heat.

Ingredients

1 1/2 cups chopped tomatoes, seeded
2/3 red onion, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh basil, finely chopped
1/4 teaspoon sea salt
1/4 teaspoon course ground black pepper
2 tablespoons extra virgin olive oil
2 dashes of Louisiana Hot Sauce
1 tablespoon apple cider vinegar
1 tablespoon red wine vinegar
2 large jalapenos seeded, minced
1 loaf French bread, cut into quarter inch slices
2 tablespoons Parmesan cheese, finely grated

Directions

In a small bowl whisk or oil, vinegar's and Louisiana Hot Sauce.

Add parsley, basil, black pepper, salt, jalapenos, onions, and tomatoes; mix well and set aside.

Place bread slices on in a greased pan.

Place bread in broiler, about 4 inches away from heat.

Could about 2 minutes or until golden brown.

With a slotted spoon top each slice of bread with bruschetta.

Sprinkle with Parmesan cheese and serve.

Note: when handling jalapeno's you should wear gloves and wash hands thoroughly.

Friday, October 24, 2014

Garden Potato Salad

"Garden Potato Salad" is delicious. My kids loved this recipe never had leftovers. It was a big hit when I brought it to a family BBQ as well!

Ingredients

5 to 6 medium russet potatoes peeled; cut into ¾ inch chunks

1 cup red radishes; sliced

1 small carrot; sliced

1 small cucumber; chopped

1 cup Hellmann’s mayonnaise

1/2 cup white wine vinegar

1 cup celery; thinly diced

1/2 cup parsley; chopped

1/2 cup garlic chives; chopped

3 large scallions; chopped

1/4 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Just before the potatoes are done toss in the carrots.

Drain and cool slightly.

Gently toss potatoes, carrot, mayonnaise, ranch, vinegar, celery, chives, radishes, cucumber, scallions, salt, pepper.

Serve chilled or at room temperature.

Cheese-n-Ham Potato Salad

"Cheese-n-Ham Potato Salad" is delicious. Makes a delicious lunch or light supper for meat-and-potato fans.

Ingredients

5 to 6 medium russet potatoes peeled; cut into 3/4 inch chunks

1 1/2 Tablespoons French's Mustard
2 hard-boiled eggs; peeled and chopped
12 oz. cooked ham; diced

1 (8 oz.) package Kraft Shredded Cheddar Cheese

1 medium dill pickle; diced

1 cup Hellmann’s mayonnaise

1/2 cup white wine vinegar

1 cup celery; thinly diced

1/2 cup parsley; chopped

1 (4 oz.) can Ortega Diced Green Chili Peppers; drained

1 small red onion; diced

1/4 teaspoon sea salt

1/4 teaspoon black pepper
1/4 teaspoon garlic powder

Directions

Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat.

Reduce heat to low and simmer 10 minutes or until potatoes are fork-tender.

Just before the potatoes are done toss in the carrots.

Drain and cool slightly.

Place all the ingredients (except the potatoes) in a large bowl and mix well.

Add potatoes and gently toss potatoes until covered evenly with the mixture.

Serve chilled or at room temperature.

Monday, October 20, 2014

Vampire Bat Wings

The combination of slow cooking in the crock pot, honey, garlic, and ginger make these "Vampire Bat Wings" a great addition to your Halloween party. Your guest may never look at chicken wings the same way again.

Ingredients

3 pounds chicken wings

1 cup prepared yellow mustard

1/2 cup sugar

1/4 cup light brown sugar

3/4 cup cider vinegar

1/4 cup water

2 tablespoons chili powder

1 teaspoon black pepper

1 teaspoon white pepper

1/4 teaspoon cayenne

1/2 teaspoon soy sauce

2 tablespoons butter

1 tablespoon liquid smoke (hickory flavoring)

Directions for Sauce

Mix all except soy, butter and smoke.

Simmer 30 minutes.

Stir in remaining ingredients and simmer for 10 more minutes.

Directions for Crock Pot

Cut off and discard chicken wing tips.

Cut each wing into 2 parts and sprinkle with salt and pepper.

Pour the half the sauce over wings and mix well.

Place wings in crock pot and pour what left of the sauce evenly over all wings.

Cook 6 - 8 hours on low.

Wednesday, October 1, 2014

Jalapeno Bacon Cheddar Cheese Dip

"Jalapeno Bacon Cheddar Cheese Dip" is quick, easy, and delicious! I took this to a party didn't have any leftover to bring home. Warning this is spicy.

Ingredients

1/4 cup (2 oz.) beer or milk

1/2 teaspoon garlic powder

1/4 teaspoon horseradish powder

1/4 teaspoon yellow mustard powder

3 fresh jalapeno peppers; halved, seeded, and minced

1 1/2 cups shredded sharp cheddar cheese

8 slices cooked thick cut Apple Wood smoked bacon, chopped

1 package (8 oz.) cream cheese, softened

Directions

Preheat oven to 350 degrees.

In a mixing bowl add cream cheese, garlic, horseradish, and mustard; mix until blended.

Slowly add the beer; mix until blended.

Stir is the remaining ingredients.

Spray a 1-1/2 quart casserole dish or 9 inch pie plate with Pam.

Pour the mixture into the dish and spread out evenly.

Bake for 20-25 minutes or until heated thoroughly.

Serve with crackers, breadsticks, or fresh vegetables.

Saturday, January 18, 2014

Neelys' Pigs In A Blanket

Everyone loves "Neelys' Pigs In A Blanket" this is why they make a perfect game day appetizer.

Published on Apr 12, 2012

Neelys' little piggies stayed home, wrapped up in crescent-roll blankets.

Saturday, January 4, 2014

Easy Pierogies

My family loves pierogies. "Easy Pierogies" uses large shell pasta instead of making the dough from scratch. Okay, it may not be authentic, but they are deliciously awesome that will win rave reviews.

Ingredients

52 uncooked jumbo pasta shells

2 packages garlic mashed potatoes

2 tablespoon minced fresh chives

1/2 tablespoon next fresh parsley

3 cups Swiss cheese

1 cup Cheddar cheese

1/2 cup ranch dressing

1/4 teaspoon black pepper

1/2 teaspoon sea salt

1/2 cup Herb Butter

Directions

Cook pasta shells according to the directions on the package.

Drain pasta and rinse with hot water.

For pasta back in pot and add Herb Butter, mix until all the pasta is coated with the butter and herbs; set aside.

Cook mashed potatoes according to the directions on the package.

Pour mashed potatoes in a mixing bowl.

Add 1/2 the chives, parsley, ranch dressing, black pepper , sea salt and 3 cups cheese.

Mix at medium speed until cheese is fully incorporated into the mashed potatoes.

Grease a 13 inch by 9 inch baking dish.

Stuff pasta shells with potato mixture, place and baking dish.

Sprinkle with cheddar cheese and top with the remainder of the chives.

Cover and bake at 350 degrees for approximately 20 minutes or until cheese is melted.

Serve hot.

Monday, October 28, 2013

Bloody Brain Appetizer

Turn classic cocktail shrimp into a gruesome Halloween hoarded appetizer.

INGREDIENTS

3 pounds large shrimp, peeled, deveined, and cooked
1 1/4 tablespoon powdered gelatin
1 teaspoon finely grated fresh horseradish
1 1/4 teaspoon sea salt
1/2 cup freshly squeezed lemon juice
3/4 teaspoon Old Bay seasoning
1/4 teaspoon cayenne pepper
1/2 ketchup

DIRECTIONS

Arrange shrimp in a 6 1/2- to 7-cup brain-shaped mold with tails facing upwards in vertical rows.

Fill a glass bowl with 1 2/3 cups cold water; sprinkle gelatin over water and let stand 5 minutes.

In a small saucepan, cook gelatin mixture over medium-low heat, stirring constantly, until gelatin has dissolved.

Whisk in lemon juice, horseradish, sea salt, Old Bay, and cayenne pepper until well combined.

Pour gelatin mixture over shrimp in mold.

Cover with plastic wrap, pressing down on the surface.

Fit a plate into mold and weight with cans.

Refrigerate until set, about 5 hours.

Invert mold onto a serving platter; serve with cocktail sauce.

Prepared cocktail sauce, for serving

Monday, September 30, 2013

Sweet Potato Muffins

Sweet Potato Muffins is fabulous way to use leftover sweet potatoes. Its simple ingredients and wonderful flavors will make this your go-to recipe for leftover sweet potatoes in the future.