Tag Archives: Appetizer

Appetizers, Dips

Buffalo Chicken Beer Cheese Dip

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Buffalo Chicken Beer Cheese Dip

Buffalo Chicken Beer Cheese Dip

Ingredients

2 tbs olive oil
3 boneless skinless chicken thighs, cut into small pieces
8 oz sour cream
16 oz cream cheese, softened
3/4 cup Parmesan
3/4 cup Mozzarella, plus ½ cup mozzarella for top
1/3 cup Franks Red Hot Sauce
2/3 cup IPA beer
1 tsp garlic powder
2 tbs cornstarch
½ cup blue cheese crumbles

Directions

Preheat oven to 350° F

Heat the olive oil in a large pan over medium high heat, add the chicken and cook until browned, about 5 minutes.

In a food processor, add the sour cream, cream cheese, Parmesan, 3/4 cup mozzarella, Franks Red Hot, beer, garlic powder and cornstarch, process until well combined, about 5 minutes.

Pour into an oven safe dish. Stir in chicken pieces, sprinkle with remaining mozzarella.

Bake until warm and cheese is bubbly, about 15 minutes.

Remove from oven, sprinkle with blue cheese and serve warm with chips.

Buffalo Chicken Beer Cheese Dip

Sharon Springfield

Sharon Springfield

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Appetizers

Meatball Bubble Biscuits

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Meatball Bubble Biscuits

 

Meatball Bubble Biscuits

This was one of the most Pinned recipes of 2013

1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky biscuits
10 frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut in half
2 sticks (1 oz each) string cheese, each cut into 10 pieces
1 tablespoon grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon garlic powder
1 cup marinara sauce, heated

Heat oven to 375°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round.

Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer.

Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.

Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.

Meatball Bubble Biscuits

 

Sharon Springfield

Sharon Springfield

 Sharon Springfield on Facebookhttp://sharonspringfield.com/wp-content/uploads/2013/07/youtube-150x150.jpgSharon Springfield on Pinteresthttp://sharonspringfield.com/images/cooking-blog-logo.jpg

Appetizers, Potatoes, Side Dishes

Individual Hash Brown Cups

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Individual Hasbrown Cups

 

Individual Hash Brown Cups

Ingredients

1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel
3 green onions, chopped (approx. 1/3 cup), both white and green parts
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoon olive oil

Directions

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.

MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.

FOR BITE-SIZE TATER TOTS – make them in mini muffin pans.

Thanks for visiting my cooking blog.  Lets connect!

Individual Hash Brown Cups

Sharon Springfield

Sharon Springfield

 Sharon Springfield on Facebookhttp://sharonspringfield.com/wp-content/uploads/2013/07/youtube-150x150.jpgSharon Springfield on Pinteresthttp://sharonspringfield.com/images/cooking-blog-logo.jpg

Appetizers, Main Dish, Seafood

Coconut Shrimp

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coconut_shrimp

Coconut Shrimp

1 cup beer , flat
1 cup self-rising flour
2 cups coconut flakes, (1 – 7oz. package)
2 tablespoons sugar
1/2 teaspoon salt
12 jumbo shrimp
dash paprika
For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in medium sized bowl.  Mix well and refrigerate, covered for at least one hour.
Prepare marmalade sauce, refrigerate.
Prepare the shrimp by de-veining and peeling off the shell back to the tail.  Leave the last segment of the shell plus the tail fins as a handle. When batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees.  Use enough oil to completely cover the shrimp.  Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering.  Sprinkle each shrimp lightly with paprika before the next step.  Dip one shrimp at a time into the batter, coating generously.  Drop battered shrimp into the coconut and roll around so it is well coated. Fry four shrimp at a time for 2-3 minutes or until the shrimp become golden brown.  You may have to flip the shrimp over halfway through cooking time.  Drain on paper towels briefly before serving.

Serve with marmalade sauce.

coconut_shrimp

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Coconut Shrimp

Coconut Shrimp

Ingredients

1 cup beer , flat

1 cup self-rising flour

2 cups coconut flakes, (1 - 7oz. package)

2 tablespoons sugar

1/2 teaspoon salt

12 jumbo shrimp

dash paprika

MARMALADE DIPPING SAUCE

Instructions

For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in medium sized bowl. Mix well and refrigerate, covered for at least one hour.

Prepare marmalade sauce, refrigerate.

Prepare the shrimp by de-veining and peeling off the shell back to the tail. Leave the last segment of the shell plus the tail fins as a handle. When batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees. Use enough oil to completely cover the shrimp. Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering. Sprinkle each shrimp lightly with paprika before the next step. Dip one shrimp at a time into the batter, coating generously. Drop battered shrimp into the coconut and roll around so it is well coated. Fry four shrimp at a time for 2-3 minutes or until the shrimp become golden brown. You may have to flip the shrimp over halfway through cooking time. Drain on paper towels briefly before serving.

https://cookingwith.sharonspringfield.com/blog/coconut-shrimp/

 

Appetizers, Dips, Vegetarian

Spinach Artichoke Dip

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Spinach Artichoke Dip

1 -10 oz. package frozen chopped spinach
1 -8 oz. package cream cheese
1/2 cup sour cream
1 -12 oz. jar marinated artichoke bottoms or hearts
1 -7 oz. jar roasted red peppers, drained
1/4 cup grated Parmesan cheese

Thaw spinach as package directs, squeeze out any excess liquid.  Set aside.

In a food processor, combine cream cheese, sour cream and undrained artichoke hearts.  Pulse until blended.  Add drained peppers and Parmesan cheese; pulse until fairly smooth.
Transfer mixture to a 1 1/2 quart baking dish.  Stir in drained thawed spinach.

Microwave at high power for 7 minutes, until heated through and bubbly around edges.  Stir and serve with crackers.

14  Servings

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Spinach Artichoke Dip

Yield: 14 servings

Ingredients

1 -10 oz. package frozen chopped spinach

1 -8 oz. package cream cheese

1/2 cup sour cream

1 -12 oz. jar marinated artichoke bottoms or hearts

1 -7 oz. jar roasted red peppers, drained

1/4 cup grated Parmesan cheese

Instructions

Thaw spinach as package directs, squeeze out any excess liquid. Set aside.

In a food processor, combine cream cheese, sour cream and undrained artichoke hearts.

Pulse until blended.

Add drained peppers and Parmesan cheese; pulse until fairly smooth.

Transfer mixture to a 1 1/2 quart baking dish.

Stir in drained thawed spinach.

Microwave at high power for 7 minutes, until heated through and bubbly around edges.

Stir and serve with crackers.

https://cookingwith.sharonspringfield.com/blog/spinach-artichoke-dip/