Lots ‘O Recipes!


Really sunny out today!

When the sun is out the temperatures rise – we have 40 degrees F. out there! Snow in the yard is melting, the snow on the garage roof is gone – YAY! I love sunny days – they really lift my spirits.

Lots of appetizer recipes coming in so I thought I’d share them with you


Cream Cheese/Bacon Crescents

1 (8 oz) tub (Kraft) Chive & Onion
cream cheese spread
3 slices cooked bacon, crumbled
2 (8 oz, ea) tubes refrigerated
crescent dinner rolls

Preheat oven 375 degrees F.
Mix cream cheese spread & bacon
until blended. Separate each can of
dough into 8 triangles; cut each
triangle lengthwise in half. Spread
each triangle with 1 generous tsp.
cream cheese mixture. Roll up,
starting at shortest side of triangle;
place, point sides down, on baking
sheet. Bake 12-15 minutes until
golden brown. Serve warm.
Makes 16 servings

(recipe: Kraft recipes)

Stuffed Meatballs

1 T. olive oil
1/3 C. finely diced onion
1 tsp. Italian seasoning*
1/8 lb. prosciutto, diced
2 oz. uncooked baby spinach
1/8 lb. sweet capicola, diced
1/8 lb. Genoa salami, diced
1/8 lb. provolone, diced
1/4 lb. fresh mozzarella,
shredded or diced
1/4 C. finely grated Parm. cheese

2 slices white or soft wheat bread,
crusts removed
1/4 C. whole milk
2 T. olive oil
1 C. onion, diced fine
1 T. fresh garlic, minced
2 eggs
1 T. Italian seasoning
3 T. fresh parsley, chopped
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/4 C. grated Parm. cheese
1 lb. ground beef
1 lb. ground pork

1 quart tomato sauce or
your favorite sauce (for serving,
plus more if serving with pasta)

additional Parmesan cheese, for

In medium pan heat oil & saute
onions with Ital. seasonings over
medium heat. After 5 minutes add
prosciutto & cook 3 minutes; remove
from heat & cool. In medium bowl add
capicola, salami, provolone, mozz. &
Parm. cheese – mix to combine. Add cooled
onion to meat/cheese & stir to combine;
cover & refrigerate filling until later.

Place bread in large bowl & cover with milk,
making sure bread is completely covered &
soaks up milk. In saute pan over medium heat
add olive oil & onions; cook 5 minutes then
add garlic & cook 1 min – remove from heat to
cool. Add eggs to soaked bread & stir vigorously
to combine; add Ital. seasoning, parsley, salt/
pepper & Parm. cheese, mix to combine. Add
ground beef & pork & gently combine but do
not over mix. Divide mixture into 8 equal
Line a small sheet tray with parchment paper.
Fill a bowl with water to wet your hands as
you work. Remove filling from fridge & divide
that into 8 portions. With wet hands, take
1 portion meatball, roll into ball then place on
a cutting board; press down into center. Take
a portion of filling & place on meatball. Use
a spatula to lift it from the board & press
sides up & around filling, pinching closed on
top; place pinch-side-down, on sheet tray
& repeat with rest of mixtures. Cover &
refrigerate 30  minutes.
Preheat oven 425 degrees F.
Spray top & sides of meatballs on tray
with nonstick spray (or brush with oil)
Bake 20  minutes, uncovered. While
meatballs are cooking heat tomato sauce
in large skillet. When meatballs are cooked,
use a spatula & place meatballs in sauce,
covering tops. Cover skillet & cook on
low simmer 15 minutes (discard any fat
that collects on sheet pan). Serve with
additional Parm. cheese. Makes 8 large

*If you don’t have Italian seasonings:
use half dried basil & half dried oregano

(recipe: afamilyfeast.com)
Game Day Giant Stuffed Sanwich
(serves 8-12)

1/2 C. quick cooking oats, uncooked
1/2 C. boiling water
2 T. butter
1 (16 oz) pkg. hot roll mix
3/4 C. very warm water (110-115 degrees F)
2 eggs, beaten
1/2 C. mayonnaise
1/4 C. Dijon mustard
1 (9 oz) pkg. deli-sliced honey ham
1 (6 oz) pkg. deli sliced roast turkey
1 (6 oz) pkg. deli sliced roast chicken
1-2 tomatoes, thinly sliced
1 red onion, thinly sliced
8 sliced Cheddar cheese

garnish- shredded lettuce

Combine oats, boiling water & butter in
large bowl; let stand 5 minutes. (from
hot roll packet) dissolve yeast in warm
water; add to oat mixture. Stir well &
mix in eggs. Add flour from roll mix; blend
well. Form mixture into a 10-inch circle
on a greased 12″ pizza pan (you’re making
the bun). Cover & let rise 25 minutes, until
Preheat oven 350 degrees F.
Bake 25 minutes & cool on wire rack. Cut in
half horizontally. Whisk mayo & mustard;
spread over cut sides of bun. Assemble
sandwich & cut into wedges. Serves 8-12

(recipe: gooseberrypatch)

Loaded Bacon Potato Chip Dip

1 C. sour cream
4 oz. cream cheese, softened
1 tsp. garlic powder
1/4 tsp. pepper
1 C. your favorite shredded cheese
4-6 pieces cooked bacon, crumbled
4 green onions, chopped

Potato chips, for dipping

Mix sour cream & cream cheese until
well blended. Stir in remaining ingredients
& chill 1 hour. Serve with potato chips.

(recipe: gooseberrypatch)

Tomato & Black Bean Salsa

chopped tomatoes
finely diced bell pepper (or)
fresh garlic, minced
red onion, finely diced
black beans, drained/rinsed
cilantro, finely chopped
fresh squeezed lime juice
salt/pepper, to taste

Combine all ingredients in a bowl;
adjust seasoning (salt/pepper) as
desired. Serve immediately &
refrigerate leftovers.

(recipe: hoteatsandcoolreads.com)
Chinese Sticky Sesame Wings
(overnight recipe)

1 lb. chicken wings (drummette
sections, about 10)

1/4 C. soy sauce
1/4 C. white wine
1 tsp. sriracha sauce
1 tsp. garlic paste
2 T. brown sugar

drained marinade (above)
1/4 C. brown sugar
2 tsp. sriracha sauce
1 tsp. (hot or toasted) sesame oil
1 C. flour (approx)
2 T. toasted sesame seeds
cooking oil, for frying (or 3 T.
melted butter, if baking)

Whisk marinade ingredients together
& marinate chicken in ziplock bag
Drain marinade & reserve. Add
brown sugar, sriracha & sesame
oil to marinade & stir to blend;
pour marinade into saucepan &
bring to boil; whisk constantly
over medium heat until sauce
reduces to a syrup & coats back
of a spoon.

To Pan Fry:
Heat cooking oil or shortening in
a large cast iron skillet (about
1 1/2 inches deep) to 375 degrees F.

To Bake:
Preheat oven 425 degrees F.

Dredge drained wings in flour &
shake off excess.

Place in a bowl & drizzle with butter &
toss until it mixes in (just to coat)
Coat again in flour & shake off.
Place coated wings on baking sheet
& bake 35 minutes, turning
occasionally, until browned & cooked

After dredging (see above) fry wings
about 10 minutes, turning once during
cooking time, until meat is 165 degrees F.
inside. Drain wings on paper toweling.

Drizzle wings with sauce or shake in sauce
(like hot wings) or use sauce as dip. Sprinkle
wings with sesame seeds or sprinkle on top
of dip & toss.
Serves 10

(recipe: palatablepastime.com)

Bacon Cheeseburger Rolls

1 pkg. egg roll wrappers*
1 lb. ground turkey or beef
8 slices bacon, cooked crispy
1/2 yello onion, chopped
2 C. shredded Cheddar Jack cheese
1 T. Worcestershire sauce
1/2 T. yellow mustard
1 T. + 1 tsp. olive oil

(small bowl of water &
pastry brush)

sesame seeds, for topping
ketchup for dipping, if desired

Heat 1 T. olive oil in large skillet
over medium heat. Cook onion until
transparent, stirring frequently. Add
meat & brown; add mustard, Worc.
sauce, salt/pepper – stir then let cool
a few minutes.
Preheat oven 375 degrees F.
Place 1 egg roll wrapper on a work
surface; place a heaping spoonful of
meat mixture in center of wrapper &
crumble a few pieces of bacon on top,
sprinkle on some cheese. Dip pastry
brush in water & apply a little water
to outside edges of wrapper. Fold
each side of wrapper into center &
squeeze edges shut. (Looks like a
burrito when done). Place rolls on
a baking dish sprayed with nonstick
spray. Brush tops of rolls with
remaining olive oil & sprinkle tops
with sesame seeds. Bake 18-20
minutes until golden brown. Serve
immediately with ketchup (if desired).
Makes 12-14 rolls

*You can find egg roll wrappers in
the fresh vegetable department at
grocery stores (usually refrigerated)

(recipe: flavorsbyfour.blogspot.in)

Strawberry Cream Cheese Crescents

1 (8 oz) tub (Kraft) strawberry cream
cheese spread
3 T. finely chopped walnuts
2 (8 oz, ea) cans refrigerated crescent
dinner rolls

Preheat oven 375 degrees F.
Mix cream cheese spread & nuts until
blended. Separate each can of dough
into 8 triangles; cut each triangle
lengthwise in half & spread about
1 tsp. cream cheese filling in middle
of each. Roll up, starting at short side
of each & place, points down, on baking
sheet. Bake 12-15 minutes until golden
brown. Serve warm. Makes 16 servings

(recipe: Kraft recipes)

Ultimate Choc. Chip/Cookie/Oreo/
Fudge Brownie Bar

Cookie dough:
1 C. (2 sticks) butter, softened
1 C. gran. sugar
3/4 C. light brown sugar
2 large eggs
1 T. vanilla
1 tsp. baking soda
1 tsp. salt
2 C. (12 oz) milk choc. chips

1 pkg. Double Stuff Oreos

1 Family Size (9 X 13) box brownie
mix (& eggs/oil needed to prepare)
1/4 C. hot fudge ice cream topping
Preheat oven 350 degrees F.
Line a 9 X 13″ baking pan with foil;
coat generously with nonstick spray.
Cream butter & both sugars in large
bowl using elec. mixer on medium 3-5
minutes. Add eggs & vanilla; mix well.
In another bowl whisk flour, baking soda
& salt; then slowly incorporate into
other bowl until flour is just combined.
Stir in choc. chips. Spread dough on
bottom of prepared pan, top with a
layer of Oreos. Mix brownie mix accordg.
to pkg. directions, adding an optional
1/4 C. hot fudge ice cream topping to
the mix.
Pour batter over cookie dough
& Oreos. Bake 45-55 minutes. Let cool
completely before cutting. Brownies
may still be gooey in middle while still
warm, but will set up perfectly once

(recipe: kevinandamanda.com)

Sausage Soup

1 lb. hot sausage
1 lb. sweet sausage
1 (32 oz) can diced tomatoes
1 large onion, chopped
1 (10 oz) pkg. frozen chopped spinach
hot pepper flakes
2 large cans chicken broth
small bag tortellini

In skillet cook sausage & crumble;
drain. Mix all other ingredients to
skillet & cook until tortellini is fully

(recipe: jaytriedandtrue.blogspot.in)

White Chicken Caprese Lasagna

3 C. cooked, shredded chicken
1 (14 oz) can artichoke hearts, drained/
1 (8 oz) pkg. shredded mozzarella
1/2 C. grated Parmesan cheese
1/2 C. sun-dried tomatoes, chopped/
1 1/2 pg. cream cheese (12 oz)
1 C. Half & Half
1 tsp. minced garlic
1/4 C fresh basil, chopped
12 lasagna noodles, cooked
12 slices mozzarella (whole milk)

Preheat oven 350 degrees F.
In large bowl combine chicken, artichokes,
1 C. mozz. cheese, grated Parm, 1/2 the
basil & tomatoes. In separate bowl using
elec. mixer, beat cream cheese, Half &
Half & garlic until well combined. Using a
spoon, stir in half the basil. Set half the
cream cheese mixture aside; stir remaining
half into chicken mixture. Using half of
cream cheese mixture (without chicken)
spread it into a 9 X 13″ pan, covering
the bottom. Lay 3 noodles on top then
top with 1/3 of chicken mixture. Repeat
noodles & chicken mixture 2 more times,
ending with a noodle layer. Top with last
half of cream cheese mixture. Place mozz.
cheese slices over all & top with more
basil, if desired. Bake 25 minutes until
heated through. Slice & serve.
Serves 6-8

(recipe: thecookierookie.com)


I’m not one for sports, so I’m not exactly
sure just when the BIG games are coming,
except I can tell they’re getting close because
of all the appetizer recipes showing up on
my emails. I’ll be adding more as they come
in, for those of you who host parties (or
need a quick recipe to take with you to a

Have a GREAT day!




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4 CommentsLeave a comment

  1. I love that sun you posted. Did you make it? That recipe for the Chocolate Chip Oreo
    Brownie Fudge Bars looks to die for! I think I would have to cut them up in very small pieces since they would be so rich.

    • No, I didn’t create that cute sun face (found him on the ‘net’). I agree on those bars – my way of dealing with a recipe like that? I get to type it up FOR YOU, then I’m not tempted to create it MYSELF! (sure sounded yummy, though!)

  2. Yes it is ugly on the ground around here but that means it is warmer. I got ready for a showing this morning and also one for tomorrow morning. Oh hum can’t get excited about them but at least it keeps me on my toes,

    • I’m just glad you keep GETTING showings! That’s a GOOD THING!

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