blue cheese bites

Blue Cheese Bites

Makes 40 bites

Ingredients

1 (12 ounce) can buttermilk biscuits 

4-5 ounces (about ½ cup) blue cheese crumbles

½ cup unsalted butter, melted

Instructions

Preheat the oven to 350 F.

Evenly sprinkle the blue cheese crumbles over the bottom of 

a 10" round  or  7" X 11"  casserole/serving dish. 

Melt the butter and pour it evenly over the blue cheese.

Cut each biscuit into 4 pieces.

Using light pressure, roll each biscuit piece into a ball. 

Arrange the biscuit pieces on top of the blue cheese crumbles. 

Try to keep the biscuit pieces from touching.

Bake on the middle rack of the preheated oven for about 

20 minutes, or until the tops are lightly golden brown.

Serve hot or at room temperature.

pepperoni caprese pita pockets

This recipe was actually a for a main dish

 {see link below}

but I adapted it to be an 

hors d'oeuvre

Pepperoni Caprese Pita Pockets

Ingredients

1/2 cup grape or cherry tomatoes quartered

1/2 cup  mini fresh mozzarella balls quartered

1/2 cup mini pepperoni slices

3/4 cup english cucumber cut in small pieces

2 tsp Italian or Greek dressing

12 mini pita breads cut in half

½ tsp Cavender's Greek Seasoning

Dash of salt and pepper

Basil leaves (optional)

Directions

1. Place tomatoes, cheese, pepperoni, and cucumbers in a medium-size bowl. Stir to combine.

2. Add dressing and seasoning. Stir gently.

3. Place in a small bowl for serving.

4. Cut mini pita breads in half.

5. Serve pita pockets along side the pepperoni mixture

6. Garnish with basil 

recipe adapted from: pepperoni-pizza-pockets {Family Circle Magazine}

salami and pepper ring roll-up appetizer

I made these for our Tuesday night Porch Sit and they were a hit.

Every Tuesday we gather with a group on friends 
on the lanai of our community activity building
to chat, share some snacks and sip a glass of wine.

For short we call it PST (porch sit Tuesdays)

Salami and Pepper Ring Roll-Up Appetizer

Ingredients:

1 package (10 oz) of thin sliced reduced fat Salami

1 package reduced fat cream cheese

1 jar (16 oz) mild pepper rings

Directions:

Lay salami slices on your work surface.

Spread cream cheese on half on each slice.

Put a pepper ring down the middle of each salami slice.

Roll the salami so that the pepper ring is in the middle.

The cream cheese will hold the salami roll closed.
Cut each one in half with a diagonal cut.

Store in refrigerator until ready to serve.

Salami and Pepper Ring Roll-Up Appetizer

Ingredients:

1 package (10 oz) of thin sliced reduced fat Salami

1 package reduced fat cream cheese

1 jar (16 oz) mild pepper rings

Directions:

Lay salami slices on your work surface

Spread cream cheese on half on each slice

Put a pepper ring down the middle of each salami slice

Roll the salami so that the pepper ring is in the middle

The cream cheese will hold the salami roll closed
Cut each one in half with a diagonal cut

Store in refrigerator until ready to serve.

super bowl meatballs

Mini Buffalo Chicken Meatballs
with Blue Cheese and Hot Sauce
makes 80+ mini meatballs
(a perfect football game treat)

photo credit: Epicurious 

Ingredients
2 tablespoons olive oil
1/2 cup (1 stick) unsalted butter
3/4 cup Frank's RedHot Buffalo Wing sauce {I use 1/2 cup}
2 pounds coarsely ground chicken
2 large eggs
2 ribs celery, minced (about 1 cup)
1 2/3 cups dried breadcrumbs
2 teaspoons coarse salt
Blue Cheese Dressing, for dipping
Celery sticks, for serving

1. Preheat oven to 450 degrees. Evenly coat a large rimmed baking sheet with olive oil and set aside.

2. Place butter and hot sauce in a small saucepan over low heat. Cook, whisking, until butter is melted and hot sauce is well incorporated. Remove from heat and transfer to a large bowl; let cool to room temperature, about 10 minutes.

3. Add chicken, eggs, celery, breadcrumbs, and salt to bowl with butter mixture; using your hands, mix until well combined. Roll chicken mixture into firm, 1-inch round balls and place on prepared baking sheet; arrange the meatballs in rows so that they are {almost} touching on all sides. Transfer to oven and bake until cooked through, about 15 minutes.

4. Take out of oven and let stand 5 minutes before removing from baking sheet. Place on a serving platter and serve with dressing and celery sticks.

Martha Stewart Show January 2011

jalapeno popper dip

I found this hors d'oeuvre in Taste of Home Magazine recently and with
a few changes it has become a favorite for our Wine-on-Wednesday gatherings.


image credit: browneyedbaker.com

Jalapeno Popper Dip
{this recipe tastes like a jalapeno popper}
16 Servings
Prep: 10 min. Bake: 25 min.

Ingredients
2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
1/2 cup shredded Monterey Jack cheese
4 oz can chopped green chilies
4 oz can diced jalapeno peppers
1 cup shredded Parmesan cheese
1/2 cup panko bread crumbs

Raw vegetables or tortilla chips

Directions
In a large bowl, beat the first five ingredients until blended; spread into an ungreased 9-in. pie plate. Sprinkle with Parmesan cheese; top with bread crumbs.

Bake at 400° for 25-30 minutes or until lightly browned.
Serve with veggies and/or chips.

beet skewers

For our weekly "Wine on Wednesday" gatherings I am always looking for unique hors d'oeuvres.
This week we enjoyed . . .

Beet Skewers

Ingredients
8 ounces soft fresh mozzarella cheese
1 can whole baby beets
1 can whole hearts of palm
skewers (or toothpicks)
balsamic vinegar spray
1 teaspoon dried dill weed
Arugula (optional)



Directions
1. Cut the mozzarella cheese and hearts of palm into bite size pieces. Slice beets in quarters.
2. Place 1 piece of hearts of palm, 1 piece of beet, and 1 piece cheese on each skewer.
3. Arrange skewers on a bed of arugula and spray with balsamic vinegar. Sprinkle with dill weed.

The original recipe used goat cheese but I thought it would be a little too soft.

tea sandwiches

Turkey Tea Sandwiches
8 to 10 servings



Ingredients:

Scallion cream cheese:
3/4 pound (12 ounces) cream cheese, room temperature
4 minced scallions (white and green parts)
(For a little variety next time, I may substitute chopped seeded cucumbers for the onions )
Pinch kosher salt
Pinch freshly ground black pepper

Sandwiches:
1 loaf dense fruit-nut bread, unsliced (I used apple nut)
8 thin slices fresh or smoked turkey breast
Fresh basil leaves

Directions:
For the scallion cream cheese, combine the cream cheese, scallions and the salt and pepper in an electric mixer fitted with a paddle attachment. Do not whip.

For the sandwiches, have the store slice the bread 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)

* Lay out the slices of bread and spread them all with a thin layer of scallion cream cheese.
* Place a single layer of turkey on half the slices, cutting the edges to fit the bread.
* Place the basil leaves randomly on top of the turkey.
* Top with the other slices of bread, cream cheese side down.
* Return the sandwiches to the bread wrapper.
* Refrigerate until the cream cheese is cold and firm.

* Place the sandwiches on a cutting board and, with a very sharp knife, cut each large sandwich in half crosswise, and then cut each half diagonally, twice, to make small triangles.



Serve chilled.

{adapted from a recipe by The Barefoot Contessa}

gorgonzola-pear toasts

Gorgonzola-Pear Toasts (40 pieces)

Ingredients

* 2 baguettes, cut into 1/4-inch-thick slices
* 2-3 tablespoons extra-virgin olive oil
* 1 8-ounce package cream cheese
* 4 ounces crumbled gorgonzola cheese
* 2 15-ounce cans pear halves drained
* 1/2 cup candied pecans, chopped

Directions

Preheat the oven to 400 degrees F. Lightly brush 1 side of each baguette slice with olive oil. Place the slices on a baking sheet and toast 5 to 7 minutes, or just until beginning to brown. Let cool.

Meanwhile, combine the cream cheese and gorgonzola cheese, stirring until well mixed. Drain pear halves and slice thinly. Spread the toasts with the cheese mixture. Top with the pear slices and chopped candied pecans.

adapted from a recipe by: Sandra Lee/Food Network Magazine

buffalo chex mix

A new tradition has been started with the discovery of this recipe . . .

Buffalo Chex Mix Recipe

4 cups Rice Chex® cereal
4 cups Corn Chex® cereal
2 cups Parmesan-flavored tiny fish-shaped crackers
2 cups mini pretzels
1 cup nuts
6 tablespoons butter or margarine
2 tablespoons Chicken Wing Sauce
2 teaspoons seasoned salt 2 teaspoons celery seed

In large microwavable bowl (or brown paper grocery bag cut to fit in microwave), mix cereals, nuts, pretzels and fish crackers; set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture; stir (shake) until evenly coated.

Microwave Directions: Microwave uncovered on High 5 to 6 minutes, thoroughly stirring/ shaking every 2 minutes. If using a paper bag, put the cut off top piece under the bag to absorb grease. Spread on newspaper to cool. Store in airtight container.

maple cream

On a weekend trip to a local sugarhouse we discovered a great new treat. When sharing samples with us, the owner suggested a unique way to use the maple cream that we were purchasing. She suggested putting a piece of cheddar cheese on a cracker and topping it with the maple cream. It is a very unique hors d'oeuvre and we love it. I plan to serve it at Wine on Wednesday this week. Saturday continues “Maple Syrup Weekend” in our area. Why not go out, buy a jar and try it for yourself?

We used All-Bran Multi-grain crackers, Cuba cheese and Maple Grove Farm Maple Cream.

Bacon Cheeseburger Dip

This will be a new addition to our Super Bowl Gathering

Bacon Cheeseburger Dip(another great recipe from my friend Vicki)

1 pound ground beef
½ onion (diced)
¼ cup ketchup
1 tablespoon sweet and spicy mustard
8 oz Velveeta cheese (cubed)
8 oz cream cheese
½ of a 3oz jar Real Bacon Bits
6 oz shredded cheddar (or cheese of your choice)
Diced Tomatoes (optional)

Brown the beef and drain. Use a little of the grease to sauté the onions. Combine the beef, ketchup, mustard, onions and Velveeta and cook over low heat until all the cheese is melted.

Spread the cream cheese on the bottom of a 9” pie plate. Spread hamburger mixture over cream cheese. Sprinkle bacon bits (and diced tomatoes) over mixture. Top with the shredded cheddar.

Cover with parchment lined foil and bake at 350 for 25 minutes. Remove foil and continue cooking until cheese is slightly browned. Serve with tortillas, crackers or bread rounds.