Mommy's Recipes Blog » Appetizers

Wild Mushroom Pizza

Ruthie — Sat, 22 Oct 2011 13:44:22 +0000

INGREDIENTS

1 teaspoon olive oil

1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1 tablespoon butter or margarine

1 lb assorted fresh wild mushrooms (shiitake, oyster, crimini), cut into 1/4-inch-thick slices

1 teaspoon dried thyme leaves, crushed

Salt and pepper to taste, if desired

1 package (8 oz) 1/3-less-fat cream cheese (Neufchâtel), softened

4 oz fontina cheese, shredded

1 cup shredded mozzarella cheese (4 oz)

Fresh thyme leaves, if desired

DIRECTIONS

1. Heat oven to 400°F. Brush large cookie sheet with oil. Unroll dough; place on oiled cookie sheet. Starting at center, press out dough into 15×10-inch rectangle. Bake 8 to 10 minutes or until crust is very light brown.

2. Meanwhile, in 12-inch skillet, heat butter over medium-high heat until melted. Add mushrooms; cook about 6 minutes, stirring frequently, until well browned; drain. Stir in thyme, salt and pepper.

3. Spread cream cheese evenly over crust. Sprinkle fontina cheese over cream cheese. Spread cooked mushrooms over cheese. Sprinkle mozzarella cheese over mushrooms.

4. Bake 10 to 12 minutes longer or until cheese is melted and crust is golden brown. Cool 5 minutes. Cut into 8 rows by 6 rows. Sprinkle with thyme leaves.

Mini Bacon-Wrapped Sausages

Ruthie — Wed, 19 Oct 2011 13:37:46 +0000

INGREDIENTS

1 lb bacon (14 slices)

1 package (1 lb) cocktail-size smoked link sausages (40 sausages)

3/4 cup ketchup

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 tablespoon white vinegar

1/4 teaspoon onion salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

DIRECTIONS

1. Set oven control to broil. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Spray broiler rack and pan with cooking spray. Cut each bacon slice crosswise into 3 pieces. Wrap each piece around 1 sausage, securing with toothpick; place on rack in pan.

2. Broil with tops about 6 inches from heat 12 to 16 minutes, turning once, until bacon is crisp.

3. Meanwhile, in 1-quart saucepan, mix remaining ingredients. Cook over medium heat about 5 minutes, stirring frequently, until sugar is dissolved and mixture is bubbly.

4. Heat oven to 350°F. Transfer sausages from broiler pan to baking dish. Pour sauce over sausages; turn to coat with sauce.

5. Bake about 20 minutes or until hot and bubbly. Serve hot.

Bacon-Wrapped Apple-Cheddar Rolls—A Simple Fall Appetizer

Ruthie — Tue, 18 Oct 2011 13:32:25 +0000

INGREDIENTS

1 to 2 Granny Smith apples, cut into 16 (1/4-inch) slices

1 tablespoon packed brown sugar

Dash salt

1 can Pillsbury® refrigerated crescent dinner rolls

8 Slices (1/4 inch) extra-sharp Cheddar cheese, cut in half (from 8-oz block)

16 slices packaged precooked bacon

DIRECTIONS

1. Heat oven to 375°F. Line cookie sheet with nonstick foil, parchment paper or silicone baking mat. (Some cheese will melt out during baking so this will make cleanup easier.)

2. In medium bowl, toss apple slices with brown sugar; sprinkle with salt.

3. On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles.

4. Place 1 cheese slice on shortest side of each dough triangle; top each with 1 apple slice. Fold sides of dough triangle up slightly; wrap dough around apple and cheese.

5. Wrap 1 bacon slice around outside of each dough roll-up, making sure ends of bacon are on bottom and slightly tucked in. Place on cookie sheet.

Zesty Grilled Chicken Nachos

Ruthie — Tue, 04 Oct 2011 13:09:39 +0000

INGREDIENTS

1 (9-oz.) pkg. frozen southwestern-flavored cooked chicken breast strips, thawed

6 cups tortilla chips

8 oz. (2 cups) finely shredded Cheddar cheese

DIRECTIONS

1. Heat gas or charcoal grill. Cut 18×18-inch sheet of heavy-duty foil. Spray foil with cooking spray. With 2 forks, shred thawed chicken.

2. Spread about half of chips evenly in center of sprayed foil. Top with half of the chicken and half of the cheese. Repeat layers. Wrap packet securely using double-fold seals, allowing room for heat expansion.

3. When grill is heated, place packet, seam side up, on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 15 minutes or until thoroughly heated and cheese is melted.

4. To serve, open packet carefully to allow steam to escape. If desired, top with chunky-style salsa, chopped tomato, diced avocado, chopped cilantro, sliced green onions, sour cream and/or guacamole.

Grilled Buffalo Chicken Strips

Ruthie — Mon, 03 Oct 2011 13:04:09 +0000

INGREDIENTS

2 tablespoons butter or margarine, melted

1/4 cup original cayenne pepper sauce or red pepper sauce

1 tablespoon honey

1/2 teaspoon celery seed

1/2 teaspoon salt

1 package (1 lb) chicken breast tenders (not breaded)

1/2 cup blue cheese dressing

DIRECTIONS

1. In medium bowl, mix butter, pepper sauce, honey, celery seed and salt. Remove 2 tablespoons sauce mixture; set aside. Add chicken to remaining sauce mixture; stir to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours.

2. Meanwhile, soak ten 10- to 12-inch wooden skewers in water 30 minutes.

3. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Thread each chicken tender on a skewer.

4. Cover and grill chicken over medium heat 8 to 10 minutes, turning once and brushing frequently with reserved sauce mixture, until no longer pink in center. Discard any remaining sauce mixture. Serve chicken with blue cheese dressing

Crescent Mummy Dogs

Ruthie — Thu, 08 Sep 2011 13:00:39 +0000

INGREDIENTS

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2 1/2 slices American cheese, quartered (2.5 oz)

10 large hot dogs

Cooking spray

Mustard or ketchup, if desired

DIRECTIONS

1. Heat oven to 375°F.

2. If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

3. With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

4. Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like “bandages,” stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate “bandages” so hot dog shows through for “face.” On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

4. Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on “face.”

Candy Wraps

Ruthie — Wed, 31 Aug 2011 13:00:04 +0000

Ingredients

1 (10 inch) whole wheat tortilla

1 teaspoon orange marmalade

1 teaspoon pure maple syrup

Directions

Lay the tortilla out on a clean surface or dinner plate. Spread orange marmalade on one half, then spread maple syrup on the other. Roll the tortilla up tightly, starting at the end with the syrup and finishing with marmalade. Use toothpicks to hold it together if needed, or wrap in plastic wrap. Refrigerate for a few hours, then slice into 1 inch pieces to serve.

Spicy Mexican Quiche Cups

Ruthie — Thu, 25 Aug 2011 13:00:57 +0000

INGREDIENTS

1/2 lb bulk hot Italian sausage

1/2 cup shredded Cheddar cheese (2 oz)

1/2 cup shredded mozzarella cheese (2 oz)

1/2 cup chopped jalapeño chiles, seeds removed, if desired

6 eggs

6 tablespoons Old El Paso® Thick ‘n Chunky salsa

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

DIRECTIONS

Heat oven to 425°F. In 8-inch skillet, cook sausage over medium heat, stirring frequently, until browned and no longer pink; drain. Set aside to cool.

In medium bowl, mix both cheeses and chiles. Stir in cooled cooked sausage. In another medium bowl, beat eggs thoroughly with fork. Stir in salsa.

Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With 3 1/2-inch round cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press each round into ungreased muffin cup or fluted tartet pan.

Spoon 1 heaping tablespoon cheese mixture into each crust-lined cup. Top each with about 1 tablespoon egg mixture; divide any remaining egg mixture between cups.

Bake 14 to 18 minutes or until filling is set. If desired, garnish with fresh cilantro. Serve warm.

Egg Salad Crisps

Ruthie — Wed, 24 Aug 2011 13:00:07 +0000

INGREDIENTS

4 eggs

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

3 tablespoons finely shredded carrot

1/8 teaspoon pepper

1/4 cup refrigerated dill dip

1 teaspoon yellow mustard

Fresh dill sprigs, if desired

DIRECTIONS

In 2-quart saucepan, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover; heat to boiling. Remove from heat; let stand covered 15 minutes. Drain. Immediately place eggs in cold water with ice cubes or run cold water over eggs until completely cooled.

Meanwhile, heat oven to 450°F. Remove pie crust from pouch; unroll on work surface. Cut into 6 rows by 4 rows, making 24 pieces; place on ungreased large cookie sheet.

Bake 4 to 5 minutes or until tops are light golden brown. Remove from cookie sheet. Cool completely, about 10 minutes.

Peel eggs; finely chop. In small bowl, mix chopped eggs, carrot, pepper, dip and mustard until blended. Spoon scant tablespoon egg mixture onto each baked crust piece; garnish with dill sprigs. Serve immediately.

Deviled Eggs With Bacon & Balsamic

admin — Mon, 22 Aug 2011 07:57:38 +0000

Ingredients

12 eggs
4 slices bacon
1/2 cup mayonnaise
1/4 cup minced red onion
2 teaspoons white sugar
1/2 teaspoon balsamic vinegar
1/4 teaspoon celery salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley

Directions

Place the eggs in a large pot in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl; arrange the egg whites with the rounded side down onto a serving platter.
Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.
Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.