Lots ‘o Appetizers!

Sausage & Cheddar Deviled Eggs

6 large eggs
1/2 lb. bulk sausage
1/4 C. shredded sharp Cheddar
cheese (plus additional for garnish)
1 tsp. Honey Dijon mustard
1/2 C. mayonnaise
paprika – garnish

Place eggs in a saucepan – fill with
water to cover eggs – bring to a boil
then reduce heat & cook eggs 15
minutes. *Drain under cold water &
let eggs cool completely before
removing shells. Peel shells from
eggs & cut eggs in half, lengthwise –
scoop out yolks into a large bowl.
Place egg white halves on a plate.

*While eggs are cooking, cook sausage
in a large skillet, crumble & cook until
no longer pink; drain.

With egg yolks in bowl mash yolks,
mayo, mustard, Cheddar cheese & 1/2
C. cooked sausage – mix until combined
& desired texture is reached. Spoon
mixture into egg white halves. Garnish
with more Cheddar cheese & paprika.
Serves 12

(recipe: ourtableforseven.com)
——————————-
Buffalo Shrimp Dip

11-14 oz. raw shrimp-cleaned/peeled/
thawed if frozen -chopped into small
pieces
1/2 C. diced onion
2 jalapeno peppers, seeded/stems
removed/chopped
1 C. fresh spinach, chopped
1/2 – 1 tsp. oil or butter for sauteing
4 oz. cream cheese, softened
1/4 C. beer (plus extra 1/2 C. , as
needed)
1 T. melted butter
3 T. hot sauce (extra, to your taste)
3 oz. grated Pepper Jack cheese
2 oz. grated sharp Cheddar cheese

garnish-chopped spinach & red pepper
flakes

Crackers, for dipping
=
In skillet over medium-high heat add a
little oil & saute onion & jalapenos. Add
chopped spinach (or add at end to insure
it stays bright green). Add shrimp & cook
1-3 minutes until opaque. Add cream cheese
& beer – stir to combine, reducing heat to
medium. Add butter, hot sauce & grated
cheeses – stir well until hot & melted, adding
extra beer as desired to thin sauce. Pour into
a serving bowl & garnish with chopped spinach
& red pepper flakes (if desired). (You can also
add a drizzle of hot sauce on top, if desired).
Serves 10

(recipe: peasandcrayons.com)
————————————-

Baked Brie w/Maple-glazed
Walnuts

1 (8 oz) wheel of Brie cheese
1/2 C. walnuts
2 T. maple syrup
dash salt
dash pepper

Dippers:
assorted crackers, apple
slices or hunks of baguette
=
Preheat oven 350 degrees F.
Place Brie on a baking sheet lined
with foil – bake 15 minutes.
NOTE: once Brie has baked for 10 minutes:
To a small skillet add: walnuts, maple syrup,
salt/pepper & cook over medium heat, stirring
frequently until syrup has evaporated. Allow
Brie to cool a few minutes then transfer to
a serving dish & spoon glazed walnuts on top.
Serve immediately with assorted crackers &
dippers.

(recipe: lydioutloud.com)
———————————-
Mexican Won ton Appetizers

1/2 lb. Italian turkey sausage
1/2 lb. ground turkey
2 cloves garlic, minced
1 tsp. ground cumin
1 1/2 C. shredded Jalapeno cheese
(Kraft)
3/4 C. thick/chunky salsa
48 won ton wrappers*
=
In large skillet crumble sausage &
ground turkey; cook on Medium-high
heat 10 minutes until no longer pink,
stirring frequently; drain. Add garlic,
cumin – cook & stir 2 minutes. Add cheese
& salsa; cook 2-3 minutes until cheese is
melted & mixture is well blended, stirring
frequently. Cool slightly.
Preheat oven 375 degrees F.
Cover baking sheets with foil & spray with
nonstick cooking spray. Place 8 won ton
wrappers in a single layer on a work surface.
Spoon 2 level teaspoons filling onto center
of each wrapper. Brush edges of wrappers
with water & fold diagonally in half (making
a triangle). Firmly press edges together to
seal & place on prepared sheets. Spray
tops lightly with additional cooking spray &
repeat with remaining wrappers & filling.
Bake 12-15 minutes until crisp & golden
brown, turning after 7 minutes. Place on
paper towels to drain. Serves 24

* you can usually find won ton wrappers in
the vegetable section (usually refrigerated)
in the grocery store

(recipe: kraftrecipes.com)
———————————-
Mini Loaded Tater Tot Appetizers

half of a (32 oz) pkg. Ore-Ida Tater
Tots  (about 48 tots)
3/4 C. shredded Cheddar cheese
1/2 C. sour cream
4 slices bacon; cooked/crumbled
2 green onions, sliced

Preheat oven 450 degrees F.
Spray 24 mini muffin cups with
nonstick cooking spray & place
2 tater tots in each tin. Place
muffin pan on bottom oven rack
& bake 10 minutes. Spray the
bottom of a shot glass (or other
small glass*) with nonstick cooking
spray & press tater tots (using a
twisting motion) to make potato
cups. Return to oven & bake 15
minutes longer until deep golden
brown. Add cheese to cups; bake
1 minutes until cheese is melted.
Transfer to a serving platter &
fill cups with remaining ingredients.
Serves 12

*You can also use the back of a large
metal spoon

Serving tip: Spoon sour cream into
a small ziplock plastic bag; snip off
one bottom corner of bag & use to
pipe sour cream into potato cups
before topping with bacon & green
onions.

(recipe: kraftrecipes.com)
==================

Woke up to some snow on the ground
today and temps in the 20’s – WHERE did
THAT come from? I thought they said it
was supposed to be in the 40/50’s this
weekend! Surprise!!!

Slow, quiet weekend – hope you’re in
good health and RELAXING!

Hugs;

Pammie

(more appetizers following –
probably tomorrow!)

 

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One CommentLeave a comment

  1. Fine here despite the white stuff. Hope you are the same!


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