Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts

Sunday, October 26, 2014

Spicy Mixed Nuts

The combination of spices and mixed nuts will be a big hit at any party. Make ahead Spicy Mixed Nuts can be stored in airtight containers at room temperature for up to 2 weeks.


2 cups salted mixed nuts
1 teaspoon chipotle chile powder
1/4 teaspoon ground cumin 
1 teaspoon Creole Seasoning
1 tablespoon butter


Foil Pack or Oven
Make a foil packet.
In a medium bowl melt butter, add seasonings and mixed nuts, mix well.
Pour them into your foil pack fold end of foil pack shut.
Grill over medium-high heat or bake at 350, turning often, cook 10-15 minutes. 
Pour nuts into a small bowl and serve.
Stove Top
In a medium skillet melt butter, add seasonings and mixed nuts, mix well.
Stir often for 8 - 10 minutes on medium heat.
Pour nuts into a small bowl and serve.
Serve hot, warm, or cold.

How To Make A Quick and Easy Bruschetta

How to make a quick-and-easy Bruschetta Appetizer that's great for entertaining.

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Saturday, October 25, 2014

Best Baked Sweet Potato Fries

The "Best Baked Sweet Potato Fries" are Yummy! Easy to make & cheaper than buying sweet potato fries at the store.


1/2 teaspoon(s) ground cinnamon

1/2 teaspoon(s) sea salt
1/4 teaspoon(s) ground red pepper
1 tablespoon(s) vegetable oil
2 large (about 1 1/2 pounds) sweet potatoes


Prepare the sweet potatoes: In a small bowl, combine cinnamon, sea salt, and pepper. 

Set aside.

Preheat oven to 425 degrees F. 

Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. 

In a large bowl, combine the cut potatoes, oil, and spice mixture. 

Toss until potatoes are evenly coated.

Bake the fries: 

On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. 

Bake at 425 degrees F 10 minutes then lower temp. to 400 degrees F.

Bake until edges are crisp and potatoes are cooked through -- about 15 minutes. 

Serve immediately.

Monday, October 28, 2013

Bloody Brain Appetizer

Turn classic cocktail shrimp into a gruesome Halloween hoarded appetizer.


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


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