Tag: Appetizers

Rum Glazed Caramel Corn

This is a great recipe for movie night.

INGREDIENTS:

1 – 2 cups un-popped popcorn
3 cups of granulated white sugar
1/4 cup dark rum
3 Tbsp unsalted butter
1 Tbsp pure vanilla extract
1 1/2 tsp salt
1 1/2 tsp baking soda

DIRECTIONS:

  • Pop the popcorn on the stove with oil. Place popped popcorn in a large bowl.
  • Cover one to two sheet pans with aluminum foil.
  • In a large saucepan, combine sugar, rum, butter, vanilla, and salt. Heat over medium heat, stirring very often.  Cook until sugar melts and caramel becomes a dark caramel color, careful not to burn because it scorches fast.  Takes about 15-20 minutes. 
  • Add the baking soda and keep stirring. Be careful as it bubbles up quickly and almost doubles in quantity. Quickly remove from heat, pour over the popcorn and stir quickly to coat all the corn.
  • Spread the caramel corn out on foil lined sheet pans and allow to cool.

Option: You can add your favorite nut to this, just add them before you coat the popcorn so they can be coated also.

Another option: Bourbon Caramel Corn, use your favorite Bourbon instead of rum or Salted Whiskey Caramel Corn, use your favorite Whiskey and sea salt instead of rum.

 

caramel corn

 

 

Lemonade Slush with Coconut Rum

With the warm weather finally here in Wisconsin, thought I would share one of my favorite lemonade slush recipes with you.

Ingredients

  • 1 1/2 cups ice cubes, crushed
  • 3 tablespoons frozen lemonade concentrate
  • 2 tablespoons coconut rum (such as Malibu)
  • Lime wedge or toasted coconut flakes (optional)

Directions

Place ice, concentrate, and rum in a blender; blend until slushy. Garnish with lime wedge or toasted coconut flakes, if desired.  Enjoy!!!

You could also do this over ice and not blended, which is how I like it the best.

 

frozen-coconut-limeade-1

 

Marinated Cheese & Crackers

I always try to keep some type of appetizers on hand for unexpected company.  This is a quick and easy one to pair with a good Moscato or a cold beer.

Ingredients

  • 2 blocks (8 ounces each) white cheddar cheese
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup chopped roasted sweet red peppers
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup balsamic vinegar
  • 3 tablespoons chopped green onions
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons minced fresh basil
  • 1 tablespoon sugar
  • Crackers or small bread

Directions

  • Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices; sandwich between cheddar slices, using a knife to spread evenly. Create four 6-in.-long blocks of cheese; place in a 13 x 9 dish.
  • In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar; pour over cheese.
  • Cover and refrigerate overnight, turning once. Drain excess marinade. Serve cheese with bread or crackers.

Marinated-Cheese_EXPS_THCA18_41873_B01_23_3b-2-696x696

Easy appetizer

Summer is always a fun time of year, and it’s full of great food and friends.  It’s a time to unwind, enjoy the sunshine and be grateful for all that God has blessed you with.

When I prepare meals or socials I like to do quick and easy recipes; so here is one for you to enjoy and it is somewhat healthy.

INGREDIENTS:

1 container Mozzarella balls

1 package Old Wisconsin Honey Brown Sausage Snack Bites

1 small package of Spinach leafs

1 small package Cherry Tomatoes

Balsamic Vinegar (I used Raspberry flavored)

1 package skew sticks

INSTRUCTIONS:

Alternate placing 1 of each item on the skew until the skew is half full.  Once all ingredients are used, drizzle with balsamic vinegar and let set in refrigerator until ready to serve.  Can also be put in a dish without the skews and served as a salad.

Enjoy!!!  Thanks Marcia L. for the recipe.

 

caprese kebabs

 

Grilled tomato appetizers

It’s been a cold and long winter but Spring is just around the corner, fingers crossed.  With that in mind, thought I would add a grilling recipe.  Hope you enjoy!

INGREDIENTS:

  • 4 tomatoes (1 pound), quartered
  • 1 pint grape or cherry tomatoes (10 ounces)
  • 1 pint small mixed heirloom tomatoes, halved if large
  • 1/2 cup extra-virgin olive oil
  • 1 cup Feta cheese
  • Sea salt and freshly ground pepper
  • 1 large garlic clove

INSTRUCTIONS:

Once grill is ready, arrange large sheets of heavy-duty foil on a work surface, layered. Mound the tomatoes in the center the sheets, drizzle with the olive oil and season with sea salt and ground pepper; then place garlic clove on top. Fold up the foil to create tight packet.  May have to divide into two packets.

Set the packets on the grill and cover. Grill over moderately high heat for 18 – 20 minutes, until the tomatoes begin to soften and burst.  Carefully cut open the foil packets.  Serve over a toasted crostini or grilled ciabatta bread and sprinkle feta on top before serving.

 

tomato-basil-feta-bruschetta-Slide3

Family & Friends

As the holidays grow closer it reminds us to stop and enjoy life.  Talk with family, reunite with old friends and appreciate what you have.

I recently lost a life-long friend to cancer.  It really puts life into prospective.  People come and go in your life and you may have a lot of acquaintances but how many true friends do you really have?  Something to ponder.

My Dad taught me growing up to always find the good in people; be positive and truthful; remember that when others are mean or sad there is something going on in their lives that is making them that way; and most of all, always take time for friends and family!!!

So my recipe I am sharing today is one that you can share with your friends and family anytime of the year.

PEANUT BUTTER PIE

Ingredients:

  • 1 graham cracker crust
  • 1 box instant vanilla pudding (or white chocolate)
  • 1 teaspoon vanilla
  • 1 cup + 1/2 cup confectioner’s sugar
  • 1 cup peanut butter
  • 1 8-oz block cream cheese
  • 1/4 cup chopped peanuts, chopped fine (optional)
  • Chocolate syrup for drizzling (optional)

Instructions:

  1. Whip the pudding and confectioner’s sugar together. Set aside.
  2. Whip together the peanut butter, cream cheese, sugar, and vanilla.
  3. Sprinkle a little of the peanut butter mixture on the graham cracker crust. (less than 1/4 cup)
  4. Fold in half of the whipping cream into remaining peanut butter mixture and mix until blended.
  5. Pour into the graham cracker crust.
  6. Top with whipping cream.Optional:  Sprinkle nuts on top when ready to serve and drizzle with chocolate syrup.  Or you can reserve some of the peanut butter and sugar mixture and put on top (see picture below).  Store in refrigerator.

peanutbutterpie1

 

Reflection

People come and go in your life but a true friend is always there.  No matter how long it has been since you have seen them or spoken with them.  Take time to make that phone call or drop them a letter.  Do it now while they are still here!!!

Today, I am sharing two of my favorite holiday recipes for you to share with your friends and family.   I hope you enjoy it as much as my family and friends do.

Holiday Eggnog

INGREDIENTS:

  • 4 egg yolks
  • 1/3 cup sugar, plus 1 tablespoon
  • 1 pint whole milk
  • 1 cup heavy cream
  • 3 ounces bourbon
  • 1 teaspoon freshly grated nutmeg
  • 4 egg whites

INSTRUCTIONS:

In the bowl of a stand mixer, beat egg yolks until they light in color. Gradually add  1/3 cup sugar and continue to beat until it is completely dissolved. Add milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl and beat to soft peaks. With the mixer still running gradually add 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve. Top with a sprinkle of nutmeg and cool whip (optional).

eggnog

Milk Gravy and Biscuits

INGREDIENTS:

INSTRUCTIONS:

Heat bacon/sausage drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.

Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.

Add crumbled bacon or sausage then serve over biscuits or toast and enjoy.  I have this for any meal of the day!!!

cropped-30499_buttermilk_biscuits_sausage_gravy_3000-e1491858919883.jpg

Quick & Easy Apple Crisp

One of the best recipes I have for apples is one of the easiest.  With Fall upon us, I thought I would share it.  Hope you enjoy……

Quick Apple Crisp

INGREDIENTS:

5 Granny Smith apples, peeled, cored and sliced

1 – 9 oz. pkg. yellow cake mix

2 tbsp. sugar

1 – 2 tbsp. cinnamon

1/4 cup butter or margarine, melted

1/2 cup chopped nuts (optional)

INSTRUCTIONS:

Preheat oven to 350 degrees. Place sliced apples in greased and floured pan. combine remaining ingredients. Mix until crumbly. Sprinkle mixture evenly over apples. Bake 35 – 40 minutes or until apples are tender.    Can add Vanilla ice cream or thawed whipped topping when serving. Great served cold or warm.  For a change, use any fruit like peaches, strawberries, etc.; quick and easy recipe.

apple crusp.jpg

BACON CHEESEBURGER CROCK POT DIP

Great for a game day or party dish.

bacon cheeseburger dip

Ingredients:

  • 1 lb of lean ground beef or turkey
  • 8 oz package of cream cheese, cubed & softened
  • 2 cup shredded sharp cheddar cheese
  • 10 oz can of diced tomatoes with green chiles – do not drain
  • 6 oz package of real bacon bits, divided
  • 1 teaspoon dried parsley
  • Nacho Chips

Instructions:

  1. Brown meat, drain and place in large skillet
  2. Over low heat, stir in cheeses, tomatoes and bacon bits except for 2 tablespoons
  3. Cook while stirring frequently until well blended and heated
  4. Pour mixture into a 2-quart crock pot
  5. Cover and cook on low for 2-3 hours stirring occasionally
  6. Stir in parsley and sprinkle with remaining bacon bits just before serving

Serve as an appetizer or main dish with Nacho Chips.

Summer Hummer with Lime Vodka

I found out yesterday that a true Summer Hummer drink is made with Lime Vodka.  So, thank you Carrie D., I had to share this today.  Hope you enjoy it!

 Ingredients:
  • 2 oz. Absolut Citron®
  • 4 oz. Lemonade
  • 2 oz. 7-up

Instructions:

Chilled Lime Vodka is preferred but drinks may be served “on the rocks” if desired. Strain lemonade if necessary. Combine ingredients in an 8 Oz. glass. Stir and serve. Great for Hot summer evenings – hence the name.

Summer Hummer