Category Archives: Appetizers

Chili Tot Casserole

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Here is another easy throw together Party Food or even a fun lunch or dinner.  You are just now getting to see all my Super Bowl Food that I made.  Some holiday full of hearts and flowers kinda got in the way. This is total guy and total kid food! {Read so not healthy but oh so good!} This casserole has 4 layers of total yum! There is a corn chip crust, chili, tater tots and then topped off with ooey gooey cheese! Hmmmmm you must be thinking.  I know I am just remembering how good it was.  If you make this as a party food serve it with extra corn chips as a hearty dip.  If it is for lunch or dinner just dig in with a fork and go for it.  I guess you could do that for the party food too.  It really is that good! Just take a look

Do you see what I mean about being fork ready? I am ready to jump into the computer so I can have some more.  Really what more does a busy mom want than quick and easy and totally kid and husband approved? This was Super Bowl Food after all.  You can make this a big or a small as you want just adjust the amounts of the totally accessible ingredients as needed.

Ready to dig in? I know I am!

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Chili Tot Casserole

Chili Tot Casserole

Ingredients

  • 1 bag of corn chips like Frito's
  • 2 -3 cans of Wolf Chili NO BEANS (unless you want beans)
  • 1/2 a bag of tater tots
  • 1/2 to 1 cup shredded cheddar cheese

Instructions

  • preheat oven to 400
  • spray an 8x8 or whatever size dish you are using with non stick spray
  • crush corn chips enough to cover bottom of pan
  • spoon and spread the chili over the chips
  • layer the tater tots on top
  • sprinkle with cheese
  • bake for 20-30 min
  • Serve with more corn chips if desired
  • Enjoy!
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Amaretto Fluff Dip

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I am so happy that the weather decided to turn colder!  Well when I say colder I mean Cold! It was 19 this morning when I left for work.  I love it like this.  I only needed a  sweater and gloves.  Now I have to remind you I am the crazy that is wearing Flip Flops right now also.  That dog gone toe just won’t go into a shoe yet! Even though the rest of me was warm with minimal covering my feet are freezing!

It started to snow yesterday for about 30 minutes.  They were the great big fat fluffy flakes.  They look so pretty and they are so much fun to twirl around in!  (Yes I am still a big kid) I was so lucky that I was able to get any pictures taken yesterday.  Although snow is beautiful to look at and fun to play in, it does not make for a great sunny day to photograph food.  I think there must have been like a 2 min break in the cloud cover that allowed me to get 3 good shots in.  That makes me happy!  I didn’t want to stage these photo’s as Christmasy as this dip is perfect year round to serve as an appetizer, a snack or a dessert. This would however be a fantastic dish at a New Year’s Eve Party!

I chose to dip Graham Crackers and Strawberries in this.  You could use any fruit you like and I think that Nilla Wafers would be divine. It is hard to tell from the photo but this dip is really light and it lives up to its name fluff.  If you want to know how good this is, well there is none left and I just made it yesterday! We didn’t even tell the boy about it! Steve and I just sat and dipped strawberry after strawberry in it. We justified that it was health food, I mean we were eating Fruit, I used fat free cream cheese and fat free sour cream.  Let’s just forget that there is a whole jar of Marshmallow fluff in there! A quick side note.  I had never used that before, Holy Cow is that stuff sticky!  You could hold the tiles of the Space Shuttle on with that stuff! I was worried that the recipe wouldn’t work, but I was wrong it came off like a Champ.  A totally tasty Champ!

Please enjoy this at your own risk.  You could possibly eat this all in one sitting! We did! And there was more than what is shown in this picture…….

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Amaretto Fluff Dip

Amaretto Fluff Dip

I found this Recipe in a Better Homes and Gardens Publication

Ingredients

  • 3 oz cream cheese (I used fat free but you can use full fat and it will be a thicker dip)
  • 1 tbs packed Brown Sugar
  • 1 1/2 tbs Amaretto
  • 8 oz Sour Cream (again I used fat free)
  • 7 oz Marshmallow Creme (Like Jet Puff)
  • Assorted fruit and cookies/crackers for dipping

Instructions

  • beat the cream cheese and the brown sugar in a mixer
  • add the Amaretto and combine
  • next add the sour cream and the Fluff Mix on low for 3 min
  • scrape down the sides as needed
  • it will seem very liquidy but it will firm up
  • transfer to an air tight container and chill overnight
  • enjoy!
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Head over to Kitchen Meets Girl! This week is her First Linky Party, What’s in Your Kitchen Wednesday! Please come back to her each week to see all the great recipes that are linked and if you are a blogger please link up!

Buffalo Wing Haogies

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Dinner is served! As I am typing this I am so sad that these are all eaten and I don’t have any leftovers.  When I saw these meatballs in a  magazine I knew I was going to make them right that same very day.  And I did!  If you like meatballs, if you like buffalo wings you are going to love these buffalo chicken wing meatballs! I mean really love them! The recipe in Fun and Festive Christmas Woman’s Day Specials had these meatballs as an appetizer.  They certainly would make a great party appetizer, especially for a football party.  Wings and football kinda go together, like PB&J.  Since I was not having a big party this night and it was just going to be 3 people eating I paired down the amounts and decided to make sandwiches out of them.  My Husband goes Bezerko over Meatball Grinders.  To anyone who does not live in Southern Connecticut that means huge meatballs, insane amounts of marinara sauce, oodles of bubbling cheese all on an over sized submarine roll.  Heart attack on a plate and not very appetizing to look at. Yet this is his favorite food.  We can be at a very expensive Italian Restaurant and he will ask if they have this even if it is not on the menu! Every time he does this I want to crawl under the table in embarrassment! So now that I have found a healthier option and quite frankly a tastier option he can have as many of these sandwiches that his little tummy desires!

This recipe has it’s own Blue Cheese sauce, it made so much that I used the left over sauce as salad dressing all week in my lunches to work.  I used Whole Wheat rolls and baked oven waffle fries to complete the meal!  Now all we needed was a good football game!

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Buffalo Wing Haogies

Buffalo Wing Haogies

This recipe is adapted from Woman's Day

Ingredients

  • For the Meatballs:
  • 1 pound of ground chicken
  • 1 egg
  • 3/4 cup plain dry bread crumbs
  • 1/4 tsp of each salt, pepper and garlic and onion powder
  • 1/8 cup diced celery
  • 1/2 cup Franks Buffalo Wing Sauce divided
  • For the Blue Cheese Dipping Sauce:
  • 3/4 cup crumbled blue cheese
  • 3/4 cup fat free sour cream
  • 1/2 cup fat free mayo
  • 1 tbs white wine vinegar
  • 1/8 cup finely diced green onion whites and greens
  • 1 tsp Worcestershire Sauce
  • pinch of salt and pepper

Instructions

  • Whisk the egg in a large mixing bowl
  • add the chicken, bread crumbs, seasonings and celery
  • mix to combine
  • add half of the wing sauce
  • make 1 inch meatballs and place on a foil lined cookie sheet
  • bake at 350 for 25-30 min
  • when done toss meatballs in remaining wing sauce
  • For the Blue Cheese Sauce:
  • whisk all ingredients in a bowl
  • you can make these into sandwiches like I did or double this recipe for a great party appetizer!
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http://www.pandpkitchen.com/2012/11/19/buffalo-wing-haogies/

 

You can find me at these great Linky Parties this week:

Mom’s Test Kitchen, Crazy Sweet Tuesday’s, Trick or Treat Tuesday’s, Totally Tasty Tuesday’s, Back for Seconds , Cast Party Wednesday’s, Whatcha whipped up Wednesday’s Hungry Little Girl Wednesday’s Extravaganza, Sweet treats and Swanky Stuff Thursday’s, Just my Crazy Kitchen,Fantastical sharing of recipes, Art by ASM,  Strut Your Stuff Friday’s, I’m loving it Friday’s, Crumbs and Chaos Saturday’s, Weekend Pot Luck

Black Bean Cheese Dip

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My theme for the week is Tailgating and Football!  On Monday we had a Oh So Good and portable Cocktail, Spiked Tea.  Now today we have a tasty and healthy dip and chip to nosh on!  My husband is cringing that I used MY team The Titans and NOT his team The Patriots.  I am so bored with Teams that stay on top for years on end.  Move over and let someone else win a game every now and then Brady!  I am sure that would fall on deaf ears. Not only is Tennessee home, but I always root for an underdog!  Seriously my team has had its share of drama and trouble lately.  The dumbest thing they did was to get rid of Jeff Fisher!  So now I am a Ram’s fan too!  That works as I live in Missouri now.  But I do not like The Chief’s.  Has anyone in their publicity team taken a look at how hideous their colors and uniforms are?  Really it is like they are playing for Ronald Mc Donald!  The best part of Football is to wear cute clothes to Cheer your team on!! I mean really ladies at the end of the Football party does it really matter who won or lost?  As long as we look good?  There is no way to look good in bright yellow and fire engine red!

Ok I hope I did not just lose any of My KC foodie friends!  I do hope that the QB Matt Cassel is doing well.  It was really bad form when they cheered when he had to leave the game due to an injury.  These guys go out and risk their health and safety just for our entertainment.  I know they are paid grotesque amounts of money, but still no one should ever be happy when a player is injured.

So I am sure you did not come to a food blog to discuss sports! Let’s get down to the business at hand.  I love this dip! I took it to work for lunch for 3 days and I never got tired of it!  It is light and healthy and full of energy boosting foods and it tastes great!!! It is super easy to throw together and you can add or leave ingredients out.  It is definitely a crowd pleaser and would fit right in at any Tailgating event!

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Black Bean Cheese Dip

Black Bean Cheese Dip

This recipe was adapted from Phyllis Hoffman Celebrate Autumn 2012

Ingredients

  • 1 bag of cubed cheddar cheese (I use mild but you can use sharp if you prefer)
  • 1 bag of cubed monterey jack Cheese (pepper jack would be good also)
  • 1 can of black beans drained and rinsed (that yucky sauce canned beans come has to go!)
  • 1 can diced tomatoes
  • 1 cup corn (frozen and thawed, or fresh or canned)
  • 1/2 cup chopped red onion
  • 1/2 cup sliced green olives
  • 1/2 cup sliced kalmata olives
  • 1/4 cup chopped cilantro
  • 2 limes juiced and zezted
  • 1/3 cup olive oil
  • 2 tbs taco seasoning

Instructions

  • In small mixing bowl coming the lime juice, zezt, olive oil and and taco seasoning.
  • Whisk briskly
  • In a large mixing bowl combine all the other ingredients
  • Pour the dressing over the top and toss gently to combine
  • cover and chill
  • Serve with chips, pita bread, crackers
  • This is so good you will find all sorts of things to top it with!
  • I even put it on top of a Baked Potato!
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Beacuse it was Tuesday….

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Sometimes a certain event requires a bit more panache than pretzels and beer cheese dip.  Sometimes you need a little flair and a little bit of the unexpected.  Tonight was a night like that. Tonight was let’s get a little fancy and have some fun, let’s break open a bottle of bubbly just because it is Tuesday Night and we can…….  Sometimes Tuesday Nights can be quite sexy after all.  After a bottle of champagne and feeding each other little tasty gems like these it can get quite sexy indeed!

Dark rich pumpernickel bread, sweet and tangy fig orange marmalade, salty creamy goat’s cheese, and a drizzle of the sweet Fig Balsamic Vinegar, all set off with the bubbly fun of a glass or three of Champagne.

So because it was Tuesday and things can be special and sexy on a Tuesday

Orange Fig Crostini with Fig Balsamic Vinegar
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Recipe type: appetizer
Ingredients
  • cocktail pumpernickel bread
  • 1 jar of fig orange marmalade (you can use any flavor preserve)
  • 4 oz goat cheese
  • 3-4 tbs fig balsamic vinegar (you can use regular balsamic vinegar)
Instructions
  1. cut the cocktail bread into bite sized rounds with a small biscuit cutter
  2. toast in the oven at 350 for 5 -7 min
  3. spread a bit of the marmalade on each round
  4. followed by a bit of goat cheese
  5. followed by a drizzle of vinegar
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Game Day Snacks!

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So last weekend was the Big Championship Games and we all know how they turned out! Joy for some ANGUISH for others!  If you are a Ravens Fan like I am you know exactly what I am talking about!!!  So joy or anguish the line up that we have for next Sunday is the line up that we have.  I can’t go back and change things so I guess I will have to toss a coin to see who I am going to Cheer for on Super Bowl Sunday! In 2008 I was all behind the Giants and super excited when they won! I usually go for the underdog.  I am by no means a big football fan, I enjoy the get together and the party WAY More than the game, but I have for the past 5 years called the winner of the game by nothing more than a gut feeling.  This year I don’t know…. I just can’t get my heart to Cheer for either of these teams!  I am at this moment making my Husband very angry as these are his 2 Fav teams! I think I will keep debating Pats Vs Giants and reserve my decision for Feb 5th!!

Until that time we all have 1 week to get ready and prepare our menu’s for the big game! I am lucky this year and I get to be a guest so I only have to bring some treats! Yippee!!! I did host the Championship Games last Sunday.  It was very impromptu.  At 10 am Steve told me that 10 or more people would be at my house in 3 hours!!! Yikes!!  I ran to store and this is the party that I threw together in  such a short amount of time!

Beer Dip, Spicy Nut Brittle, Assorted Chips and Dips, Veggie and Fruit Tray, Little Debbie Brownie Footballs (no time to bake) and a Chicken Noodle Casserole!  Thank heavens that I am Southern Living at Home addict (now called Willow House) and I have tons of pretty serving platters and bowls that make even plain old Lays Potato Chips look Pretty and Special!

Luckily every one was super nice and they thought I had worked for days other than just a frantic dash to get it all together!

Beer Dip with pretzels
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Recipe type: appetizer
Author: The Plaid and Paisley Kitchen
Prep time: 5 mins
Total time: 5 mins
Ingredients
  • 2 packages cream cheese (I used Fat Free) Softened
  • 1 package dry ranch dressing mix
  • 1/3 cup beer (I just grabbed the one my husband popped open and he yelled at me)
  • 1/2 shredded cheddar cheese ( I used 2 handfuls)
Instructions
  1. In a mixing bowl combine beer and cream cheese and beat with a mixer til smooth
  2. add the ranch mix and the cheddar cheese
  3. serve with pretzels
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Just take an assortment of your favorite nuts! I used peanuts, cashews, sunflowers seeds, and wheat chex cereal. Melt 6 tbs unsalted butter and 1/2 cup light corn syrup in a sauce pan add 1/3 cup brown sugar and 2 tbs curry powder and 1/2 tsp cayenne powder.  Cook itll all is melted.  No salt is needed if the nuts are salted.  I couldn’t find unsalted ones on such short notice.  Place the nuts and cereal in a 9 x13 baking dish and pour syrup over nuts and toss to coat.  Bake at 300 for 30-40 min.  Let cool and break up into bite sized pieces.

For the Chicken Casserole I made my Cauliflower and Noodle Au gratin http://www.pandpkitchen.com/2011/07/11/cauliflower-and-noodle-au-gratin-2/I

I just substituted diced chicken breast that I sautéed in a pan to brown first for the cauliflower.  It was s quick and filling item to add to the menu!

 

After School Snack Bonanza!

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When two hungry teenage boys come home from school and they stare at you like they have not eaten in days and if they don’t get food soon they will resort to seeing who is stronger and eating the weaker brother……. you know it is time to make something quick and filling!!!  Now mind you these two boys are practically Latch Key Kids, so that when they come home from school they most often have to fend for themselves.  When I have a day off I am home for them when they get home but most days I am at work when they first get off the school bus.  The days that I am home I get big smiles as they know that their Step Mom that Loves them Sooooo Much will surely make them food!!! Nevermind when Dad is home and wants something real quick!

The cast of crazy characters!!! It just so happens that I Love all Three of these Boys with all my heart!  So when your boys, men, kids, girls or any combination therein comes home this is great super easy, super quick, snack to make!

After School Snack Bonanza!
4.0 from 1 reviews
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Recipe type: snack, lunch
Author: The Plaid and Paisley Kitchen
Ingredients
  • 1 or 2 tubes refrigerator cresent rolls (I used 2 tubes)
  • a sampling of lunch meats (I used salami and deli chicken)
  • a sampling of sliced cheese (I used fresh mozzarella and swiss cheese)
  • a sampling of spreads (I used Italian dressing and dijon mustard)
Instructions
  1. Unroll the cresent rolls and choose your flavor combinations to mix
  2. I used the italian dressing, fresh mozzarella, and salami on 8 cresents
  3. and dijon mustard, swiss cheese, and deli chicken on the other 8 cresents
  4. roll the cresents up and bake according to package directions.
  5. I baked at 375 for 15 min
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My three boys were very happy and less cranky after this snack.  It also makes a great lunch with a bowl of chicken noodle soup!

 

Veggie Fries

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Who doesn’t like fried food? Crazy people that’s who!!! No seriously I know that the trans fat and artery clogging food is not good for our body or our soul….. but dog gonnit it is so darn tasty!!! So every now and then I have to indulge in a little bit.  Not too bad right?? Right??

See Vegetables and Panko bread crumbs.  I told you not too bad!!
You can use any veggie combo that you like.  This is just what I happen to have and also like!

1 eggplant peeled, sliced in french fry style and sweated. (that means after you slice it up place on paper towels and sprinkle a little salt and let the bitterness sweat out for approx 30 min.)

2 zucchini sliced in french fry style
2-3 potatoes sliced in steak fry style
flour to coat
1 egg and 3 tbs water combined
panko bread crumbs to coat
 canola oil to fry

In 3 separate bowls place flour, egg mixture and panko bread crumbs.  In small batches coat the veggies first in flour, second in egg mixture, third in panko. Try to use one hand for dry and one hand for wet. It will help keep the mess to a minimum.  Well sort of……
Heat 1/2 inch oil in a pan and in batches fry the veggies about 2 min per side till golden brown. Drain on paper towels for a few seconds….. And you all know the Rule by now right?  Right?  Place on a cooling rack to keep crispy!!!!
Now you have a healthy fried food!!!!

Sweet Cherry Peppers

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So my wonderful husband has the fancy camera with him this week in Oregon, so my last 3 posts and these next 3 posts have less than stellar photo’s.  But really at the end of the day it is about the food. And the food is Good!
On the heels of the Hatch Chile’s I am posting more Peppers.  We are kinda Pepper crazy in this household. Except I hate Green Bell Peppers. Weird…. I know but that is me.  I love all other peppers except yucky ole green bell peppers.  These make a fun after school snack, a great appetizer, and just a nice bite in the afternoon, evening, or anytime really.
Crazy easy and hardly any ingredients!

So the amounts will depend on how many you want to make.
Fresh Cherry Peppers
Cream Cheese
Salt and Pepper
Olive oil
Cilantro

Cut the tops off the peppers and scoop out the seeds

fill each pepper with cream cheese

Heat oven to 375 and place peppers on a jelly roll pan. Sprinkle with a little salt and pepper and drizzle a small amount of olive oil.

 Bake for 30-45 min. Till cheese starts to brown and peppers are soft. Place a little cilantro for garnish.  You can serve them hot, room temp, or chilled out of the fridge.  I like them chilled but that is totally any one’s preference.

Pomme Frite Crisps

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These easy and yet just a touch of gourmet crisps/chips are quite delectable.  They are a perfect accompaniment to the Stuffed Chicken Cordon Bleu. Make these earlier in the day and serve them as nice after school snack or warm with a meal.

Again this is one of those recipes that the amounts will vary depending on how many you want to make.  Make a batch as big or small as you want!
You will need:
russet potatoes
salt and pepper
herbs d’ provence
and oil to fry in
Slice the potatoes  on a mandolin slicer and place slices in a bowl of ice water. This will help wash off the starch and make your chips crisper.  See how cloudy the water is? That is all the starch coming off.

Drain the slices on paper towels and pat dry.

In a large skillet heat about 1/4″ of vegetable oil to aprox 375. When you put a potato slice in it should bubble up all around it.  If it doesn’t the oil is not hot enough.  In batches fry the slices about 2 min on each side. Remove to paper towels then sprinkle with salt and pepper and the herbs d’ provence. Immediately put on a wire rack so they won’t get soggy.  Keep working in batches till all are done.

Enjoy your gourmet snack!

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