Holiday Bacon Appetizers

Recipe via Pioneer Woman.  For a more entertaining narrative, click here.  She's funny, isn't she?  :)
Picture before baking (obviously)

Ingredients

• 1 package Club Crackeers
• 1 pound Thin Sliced Bacon (or More Depending On Number Of Crackers)
• Grated Parmesan Cheese
• Optional Alternative: Brown Sugar Instead Of Parmesan Cheese

Preparation Instructions

Lay crackers (as many as you want) face up on a cookie sheet.

Scoop about 1 teaspoon of grated Parmesan cheese onto each cracker. Cut your package of bacon in half (or cut pieces individually) and carefully, so the cheese doesn’t fall off, wrap each cheese covered cracker in one half piece of bacon, completely covering the cracker. It should fit snugly around the cracker.

Place the bacon wrapped crackers onto a baking sheet that has a rack on it.

Place in a 250-degree oven for about 2 hours.

Loaded Potato Skins

Great as a late-night snack, appetizer, after school treat, or side dish.  The potato skins are full of crunchy goodness, and you can make soup, mashed potatoes, and casseroles with the "insides."

6 medium potatoes
1/4 cup butter or margarine, melted
1 teaspoon soy sauce (you can omit this and it still tastes great)
Coarse salt
Cheddar cheese, grated
Sour cream
Bacon bits
Chives (optional)

Bake potatoes at 400 for 45 minutes or until tender.  Cool, then cut in half lengthwise.  Scoop out the pulp, leaving 1/8 inch shells.  Increase oven temperature to 500.  Combine the butter and soy sauce; brush on both sides of potato skins.  Place on baking sheet, fill with grated cheddar cheese and bacon pieces.  Bake for 10 minutes or until crisp.  Top with salt, sour cream, and chives.  Yield: 12 pieces.

Stuffed Zucchini

Recipe adapted from www.kayotic.nl/blog

Stuffed Zucchini

Ingredients:

1 Tbs. sour cream
1/4-1/2 tsp. salt
pepper
1/4 tsp. curry powder
1/2 tomato, diced
1 tsp. thyme
2 zucchinis
1 onion
1 clove minced garlic
parmesan cheese
1-2 pieces of cooked bacon, crumbled (optional, can leave out for a vegetarian dish)

1.  Preheat oven to 400.
2. Wash zucchini and slice in half length-ways.  You can trim ends if you like, or leave plain for a rustic look.  Scrape out the pulp, leaving 1/2 inch on outside edges.  Chop up zucchini pulp, then put in large bowl and set aside.
3. In a pan, sautee diced onion with 1 Tbs. olive oil and minced garlic.
4. When done, remove from heat and add 1/4 tsp. curry powder.  (You do not want to cook the curry powder more than about 30 seconds or the curry powder will turn bitter.)
5. Transfer to large bowl, and add1 tsp. dried thyme, 1/4-1/2 tsp. salt, 1 heaping Tbs. sour cream, a good pinch of pepper, the chopped zucchini pulp, the tomato, and crumbled bacon.
6. Lightly grease a baking sheet and put the zucchini boats on.  Gill the shells with the mixture, and top with fresh parmesan cheese.
7. Bake in a preheated oven for about 20 minutes.

Veggie Pizza

2 tubes of crescent rolls

3/4 cup mayo

1 package dry ranch dressing seasoning

1-8 oz. package of cream cheese, softened

1/2-1 cup shredded cheese, cheddar and parmesan

assorted chopped veggies- carrots, celery, broccoli, cauliflower, olives,

tomatoes, onions, peppers, asparagus, mushrooms, ect.

Flatten crescent rolls out onto a cookie sheet to make the crust.  Bake according to package directions. Remove from oven; let cool.  In a medium bowl: mix cream cheese, ranch, mayo until smooth.  Spread ranch mix on top of cooked and cooled crust.  Top with shredded cheese and chopped veggies.  Chill for 1 hour.  Cut into squares.

Deviled Eggs

12 eggs, hard boiled, shelled and cut in half long
1 cup mayonnaise
salt and pepper
garlic salt--dash
squirt of lemon juice
1 heaping T. mustard
yolks of eggs

Beat well. Squeeze filling into egg whites. Sprinkle with paprika and parsley sprig. Sometimes I use a tube (you could just use a plastic bag and cut off corner) with a fancy tip to make them look fancier. Usually I just spoon the filling in though.

Tip: Older eggs are easier to peel than fresher ones.

Hope you all had a GREAT THANKSGIVING!

Fruit Gobbler

From the magazine "Family Fun"

Ingredients

• Bosc pear (head)
• Melon (body)
• Cheese (beak and tail feathers)
• Red pepper (snood, feet and side feathers)

• Raisins (eyes)
• Grapes (tail feathers)
• Bamboo skewers
• Toothpicks

Instructions

1. Stabilize the melon body by cutting a shallow slice off the rind to form a flat base. Using a section of bamboo skewer, attach a Bosc pear head to the melon, as shown.
   
2. Cut a cheese triangle beak and red pepper snood. Attach both, along with raisin eyes, to the head with sections of toothpick.
   
3. Cut red pepper feet and set them in place. For tail feathers, skewer cheese cubes and red grapes, then insert the skewers as shown. Pin pepper side feathers in place with toothpicks.
   

Buffalo Wings

Last night was the last game of the world series.  My husband, Brian, was so excited to have a big party and have everyone over to watch it on our big screen.  He doesn't watch sports very often, so it was cute to see him get excited over this one.

Unfortunately I woke up throwing up that morning, and consequently the party was OFF.   On the upside, he got to eat the whole plate of buffalo wings by himself and didn't have to share with anyone.  :)  Brian loves his wings, and that was the only party food he'd even mentioned wanting.

My friend Dusty has a recipe blog, and is pretty famous for her wings, so I knew I needed to give them a try.  I can see why everyone wants her to bring them all the time--they were a smashing hit, and my husband said they were the best ones he's ever had.  Granted, he is so sweet to me and always compliments me on my food even when it is a complete disaster, but I do think he really liked these a lot. I will definitely be making them for him again.

Thanks for sharing Dusty!  You can link to her blog and find the rest of her great recipes here: dustysrecipes.blogspot.com.

8-10 Chicken wings, or about 2 lbs. (you can also get the drummets, they are already separated)
1 bottle of Franks red taco sauce (they were out of this one so I got the small bottle of Franks Red Hot--the hotter the better, right?)
1 Tbls Cayenne pepper (or more)
1 cube butter or margarine

Fry chicken in vegetable oil until cooked through. This took me about 20 minutes on medium high heat.


While chicken is cooking: melt butter, add taco sauce, and Cayenne pepper.  Once chicken is cooked dip in sauce, place on foil lined baking sheet, bake on 350 for 10-15 min. Repeat for spicier chicken.

Ham Rolls

This is one of our family favorites. We always have them at family parties, Thanksgiving, and get-togethers. There are only 3 ingredients, so they are very easy to make. I like to make these ahead, put them in a tupperware in the freezer, and then I can pull them out and slice them quickly.

Ham Rolls

2-3 packages ham (thickly slicked rectangles)

2 packages cream cheese, softened

2-3 bunches of green onions

Lay ham out on cutting board, spread layer of cream cheese over ham, put green onion down center and roll lengthwise (so it makes a long skinny roll). Put in covered container and refrigerate overnight.) Slice into 1/2 inch sections and serve. Yummy!

Roasted Red Pepper and Herb Spread

Ingredients:
1 medium red pepper
1 pkg. (8 oz.) cream cheese, softened
1/3 cup milk
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
1 small garlic clove, coarsely chopped
1/2 c. loosely packed fresh parsely leaves, chopped
1/4 cup snipped chives or green onion
1 tsp. fresh thyme leaves

Preparation:
1. To roast pepper: Preheat broiler. Line broiling pan (without rack) with foil. Cut pepper lengthwise in half, discard stem and seeds. Arrange halves, cut side down, in broiling pan. Place broiling pan in broiler 5 to 6 inches from source of heat and broil pepper until it's blackened and blistered, about 6 to 8 minutes. Wrap foil around pepper and allow to steam at room temperature 15 minutes or until cool enough to handle.

2. Remove pepper from foil. Peel off skin and discard. Cut each pepper half into 4 pieces.

3. To prepare dip: In food processor with knife blade attached, blend roasted pepper with cream cheese, milk, salt, pepper, and garlic until smooth. Transfer mixture to medium bowl, stuil in parsley, chives, and thyme. Cover and refrigerate if not serving right away.

Serve with baguette slices toasted and butter.  From Jill Kramer

Queso Dip

This is such an easy recipe, I probably shouldn't even bother posting it. It's just 2 ingredients, and I heat it on a saucepan on the stove and then throw it in my mini crockpot and serve with tortilla chips.

1 can of Chili (don't get the cheap kind--you want the meatiest one they make)

1 jar mild or medium con queso cheese sauce

Voila! Easiest appetizer ever!

Bacon Appetizer Crescents

1 pkg. cream cheese, softened
8 slices bacon, crisply cooked, crumbled
1/3 c. grated parmesan cheese
1/4 c. finely chopped onion
2 Tbs. chopped fresh parsley
1 Tbs. milk
2 cans. refrigerated crescent dinner rolls

Preheat oven to 375. Mix cream cheese, bacon, parmesan cheese, onions, parsley, and milk until well blended; set aside.

Separate each can of dough into 4 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded Tbs. of the cream cheese mixture. Cut each rectangle into 12 triangles. Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.

Bake 12 to 15 min. or until golden brown. Serve warm

Tomatoes and Fresh Mozzarella

Tomatoes and Fresh Mozzarella

Melanie Chidester's dressing

1/3 c. extra virgin oilive oil
1/4 c. raspberry vinegar
2 T. sugar
1 t. salt
1/2 tsp. pepper

Mix dressing ingredients in a small saucepan, and heat until sugar is dissolved. Let cool. Slice tomatoes, and layer with fresh mozarella on a platter. Pour dressing over, and sprinkle fresh basil on top.

Veggie Dip

Veggie Dip

1 cup mayo
1 cup sour cream
2 tsp. dill weed
2 tsp. bon appetit (seasoned salt)
1 Tbs. dried minced onion

Stir together and chill.

Seven Layer Salad Squares

Seven Layer Salad Squares (Adapted from: Pampered Chef, Seasons Best, Spring/Summer 03) found it here

Ingredients
2 (8 oz) pkgs refrigerated crescent dinner rolls
8 oz cream cheese, softened
1/2 cup miracle whip
1 clove garlic, minced
6 slices bacon, crisply cooked, drained and crumbled divided
1 cup frozen peas, thawed, divided
3 plum tomatoes, sliced 2 cups thinly sliced lettuce
1/2 cup shredded cheddar cheese
1/2 cup coarsely chopped red onion

Directions
1) Preheat oven to 375° F.
2) Unroll one pkg dough across one end of a bar pan with longest sides of dough across width of pan.
3) Repeat with remaining package of dough to fill the pan.
4) Using rolling pin or your fingers seal seams and press up sides to form crust.
5) Bake 12-15 min until golden brown.
6)Remove from oven to cooling rack, cool completely.
7) Mix cream cheese, miracle whip and garlic until smooth.
8) Add half the bacon and half the peas and mix well.
9) Evenly spread cream cheese mixture over cooled crust.
10) Arrange sliced tomatoes over cream cheese mixture.
11) Sprinkle remaining bacon, remaining peas, lettuce, cheddar cheese and onion over tomatoes.
12) Cut into squares and serve.

Bacon Wraps

Back-to-School Bacon Wraps

Wrap "Li'l Smokies" sausages with 1/2 slices of bacon.
Secure with toothpick. Sprinkle with brown sugar and bake at 350 for 8-10 minutes. (Watch that they don't get too brown!)

Serve hot out of the oven.

Got this recipe from Megan who got it from Christie.

Bacon Water Chestnut Wraps

Bacon Water Chestnut Wraps (from Heidisrecipes.blogspot.com)
2 -6 1/2 oz water chestnuts
drained1 pound bacon
1 -12oz. bottle of catsup
1/2 c sugar
1/2 c brown sugar packed
juice of 1 lemon
2 Tlbs. Worcestershire sauce
2 tablespoons dark molasses

Cut bacon strips in half and wrap around whole chestnuts. Secure with a toothpick. Place chestnuts on a roasting rack in a glass dish and cook until bacon is crisp. About 1 minute per chestnut. Mix the remaining ingredients and place in a shallow glass serving dish. Place chestnuts in the sauce and microwave for 1 minute until sauce is thoroughly heated. (40 pieces)