Tag: appetizers

White Pizza Dip

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized2 Comments

Everyone loves a good hot dip for a party.  Among the buffalo dips and spinach artichoke dips of the world it’s nice to bring something different to a party.  This white pizza dip was introduced to us by our friend Mindy and we’ve been making it ever since!  It’s perfect for a mini crock, but can be doubled for a larger slow cooker and a bigger crowd.  Either way, I know this will quickly become a favorite for you and your friends.

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WHITE PIZZA DIP

Ingredients

  • 16 Ounces Sour Cream
  • 8 Ounces Ricotta Cheese
  • 1 Cup Shredded Mozzarella Cheese
  • 1 Packet Garlic & Herb Dry Soup Mix
  • 30-40 Slices Pepperoni
  • 1 Large Loaf Italian Bread

Instructions

  • In a mini slow cooker, mix sour cream, ricotta, mozzarella and soup mix until thoroughly combined.
  • Cut pepperoni slices into quarters or eighth, depending on preference, and mix into sour cream mixture.
  • Plug in cooker and allow to heat for at least two hours, stirring occasionally.
  • Cut bread into bite-size pieces and arrange in a bowl to serve.

White pizza dip is tangy and a little spicy depending on the amount of pepperoni you put in it.  Like a lot of my recipes, you can easily update it with flavors of your choice.  Go with a meatless version and add sautéed mushrooms and green peppers instead.  Try adding 8 ounces of cooked crumbled spicy Italian sausage or even ground beef and diced chopped and seeded tomatoes.  I’d like to hear what you try and what worked well.  I’m sure you’ll quickly find your favorite combination.  Dig in!!

Italian Sausage Stuffed Mini Peppers

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I was given a pepper roasting rack some years back as a Christmas gift.  And over those years, I’ve perfected this recipe for grilled sweet peppers stuffed with a spicy Italian filling.  Delicious as a football-watching snack and pretty enough as an appetizer to bring to a dinner party.  Try making these for your Super Bowl party tomorrow!  And if you don’t have a special rack, you can use foil to fashion a checkerboard in the same shape to hold these upright on your grill.

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ITALIAN SAUSAGE STUFFED MINI PEPPERS

Ingredients

  • 24 Assorted Mini Sweet Peppers (most groceries sell them by the bag now)
  • 8 Ounces Sweet Italian Sausage
  • 1 Clove Garlic, Minced
  • 1/4 Cup Grated Parmesan Cheese
  • 1 Tsp. Dried Oregano
  • 1/2 Tsp. Red Pepper Flakes (optional)

Instructions

  • Wash and dry the peppers.  Cut off tops and use a paring knife to remove any seeds and white membranes from inside.  Set aside.
  • In a medium bowl, combine sausage (without casing), garlic, oregano, cheese and pepper flakes.
  • Using a small spoon or your fingers, stuff each pepper with the sausage mixture.  Only fill each pepper just to the top and don’t pack it too tight.  The filling will expand when it cooks.
  • Place peppers in your specialty rack or foil grid so that they are standing upright.
  • Grill over low heat for 25-30 minutes.  Peppers will be roasted, blistered and soft while the filling should expand and brown on top.
  • Remove from grill and serve immediately.

Grab yourself an IPA, cocktail or glass of cabernet and savor these salty sweet bites.  I guarantee that you’ll make these a staple snack for the big game or family functions.  And make the small investment in the pepper rack, it’s totally worth the purchase to make this recipe as well as grilled jalapeño poppers!  Dig in!

Roasted Pumpkin Seeds

On By greg@kandflivingIn Photo Gallery, UncategorizedLeave a comment

Preparing for Halloween festivities this weekend most-likely includes carving a few pumpkins.  I’m always nostalgic when doing so – scooping out the orange “guts” and then roasting pumpkin seeds.  Who doesn’t love warm crunchy-salty seeds right from the oven??  Try this recipe today or tomorrow when you’re making your scary creations.

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ROASTED PUMPKIN SEEDS

Ingredients

  • 2 Cups Fresh Pumpkin Seeds
  • 2 Tbs. Extra Virgin Olive Oil
  • 2 Tsp. Sea Salt
  • 1 1/2 Tsp. Garlic Powder
  • 1 1/2 Tsp. Chili Powder
  • 1 Tsp. Onion Powder

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Instructions

  • Preheat oven to 400 degrees.
  • Thoroughly wash and dry pumpkin seeds.
  • Place seeds on a foil-lined cookie sheet and bake for 8 minutes.  They should be dry and slightly toasted.
  • Remove from oven and drizzle with olive oil.  Sprinkle dry ingredients over seeds and toss on cookie sheet to evenly coat them.
  • Place back in oven and bake an additional 5-10 minutes until browned and crispy.
  • Remove from oven and cool.  They will store in an air-tight container for up to two weeks.

Enjoy your pumpkin seeds as a snack or as a great addition to salads.  Simple, delicious and a reminder of the last day of October and the beginning of the upcoming holiday season.  Dig in and be safe trick-or-treating!!

Tangy Bagel Dip

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

Football season is always a great excuse to indulge in some great fattening appetizers while taking in your favorite games.  We’ve had this bagel dip in our regular snack rotation for years!  You’ll love the creamy savory taste of this cool dip with just the right bite of garlic and onion.  Simple in ingredients, I usually offer some variances for you to try.  However, don’t mess with success on this one, it’s perfect just the way it is.

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TANGY BAGEL DIP

Ingredients

  • 2-8 Ounce Bricks Cream Cheese
  • 10 Ounces Sharp Cheddar Pub Cheese
  • 1 1/2 Tsp. Garlic Salt
  • 4-5 Green Onions, Chopped
  • 1 Dozen Bagels

Instructions

  • Place room temperature cream cheese in a bowl and mix with hand mixer until smooth.
  • Add pub cheese and mix again until combined.  Any brand works well – Kraft and many grocery store brands are available.
  • With a spatula, stir in garlic salt and green onions until distributed evenly.
  • Chill for 2 hours and serve.
  • Cut or tear your favorite bagels into pieces.  We like to use everything and onion bagels.

I suppose if you want to be a little healthy, you could always dip veggies instead of bagels.  I think celery and radishes would be great with these ingredients.  Otherwise, grab a cold beer and dig in and enjoy!

Creamy Dill Dip

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

There are countless tailgates and holidays in the coming months and there will undoubtedly be an equal number of veggie trays.  Despite my love of all things bacon-and-cheesy, I do enjoy and appreciate fresh vegetables and a really good dip.  Disappointing though are the prepared dips you find in the store.  They lack the right consistency and enough flavor to really keep your interest beyond ranch dressing.  My wife’s family has been making this creamy dill dip recipe for as long as she can remember and it is absolutely the favorite wherever we take it!

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CREAMY DILL DIP

Ingredients

  • 16 Oz. Sour Cream
  • 16 Oz. Mayonnaise
  • 2 Tsp. Garlic Salt
  • 2 Tsp. Accent
  • 2 Tsp. Dried Minced Onion
  • 2 Tsp. Dried Parsley
  • 2 Tsp. Beau Monde Seasoning
  • 2 Tsp. Dried Dill
  • 4-6 Drops Hot Sauce

Instructions

  • In a medium-sized bowl, mix sour cream and mayonnaise until thoroughly combined and smooth.
  • Add all other ingredients and mix until evenly distributed.
  • Chill at least 2 hours and serve.

There might be a lot of ingredients for just a dip, but you will definitely not be disappointed in the outcome!  Serve this with your favorite raw vegetables.  I also can’t get enough of pretzels and even chips dipped in the famous “dill dip”.  Either way, I can guarantee you’ll never buy store-made vegetable dip again.  Dig in and enjoy!!

Hanky Panks

On By greg@kandflivingIn Photo Gallery, Recipes, UncategorizedLeave a comment

Much like its “frisky” name, these spicy cheesy sausage toasts will light a little fire in you! I often get requests for appetizer recipes that are easy for someone to take a bite and go.  These hanky banks are hearty, delicious and sturdy enough to grab one and mingle with your drink vs. standing around a chip and dip bowl or carrying a plate around.  Prepare these in a large batch and freeze to keep them handy for parties or a quick appetizer with drinks or for unexpected company.  Kids and adults both will love them!

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HANKY PANKS

Ingredients

  • 2 Lbs. Lean Ground Beef
  • 1 Lb. Mild Pork Sausage
  • 1 Lb. Spicy Pork Sausage
  • 1 Tsp. Garlic Salt
  • 1 Tsp. Red Pepper Flakes
  • 1 Tsp. Dried Oregano
  • 32 Ounces Velveeta, Cut Into Chunks
  • 2 Loaves Light Party Rye

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Instructions

  • In a heavy pot, brown ground beef and sausage along with garlic salt, oregano and pepper flakes.  Drain meat throughly.
  • Place meat back in pot and add chunked Velveeta.  Stir over low heat until cheese is melted and mixture is smooth.  It will be thick, but should be able to stir.
  • Remove from heat and spoon roughly 1 1/2 Tbs. of mixture onto each slice of party rye.  Place each finished rye bread on cookie sheets until all bread and mixture is used.  Put cookie sheets into freezer for 20 minutes until they are frozen or at least solid enough to stack in gallon freezer bags.
  • Bag in servings of one dozen and freeze until ready to use.
  • When ready to serve, place frozen hanky banks on a cookie sheet and bake for 20-25 minutes at 350 degrees until they are bubbly and slightly browned.  Serve immediately.

It never fails to please a hungry crowd when you bake up a few dozen of these spicy snacks.  They’re perfect for football season and holidays or basically anytime you have no awareness of calorie count!  If you have an aversion to spicy food, feel free to use all mild sausage and/or eliminate the red pepper flakes.  If you want to make these in smaller batches you can also halve this recipe.  However, if you’re going through the process, I highly recommend making the full amount – your family and friends will love them!!

Tortilla Roll-Ups

On By greg@kandflivingIn Photo Gallery, Uncategorized2 Comments

I love a good party and even more so love great party snacks!  Appetizers can fall into a rut of traditional dips and platters of veggies.  I love small bites so I have TONS of great take-and-eat appetizer recipes.  Try this recipe for perfect southwest bites – it might just be a hit for your picnic today or a party in the near future!  Either way, I’m sure it will be a new favorite to add to your go-to recipe box…

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TORTILLA ROLL-UPS

Ingredients

  • 1 Package Large Flour Tortillas (10)
  • 3 8-Ounce Bricks of Cream Cheese
  • 3 Tbs Taco Seasoning
  • 5-6 Green Onions, Chopped
  • 1 Small Can Chopped Green Chiles, Drained
  • 1 Cub Shredded Cheddar or Colby Jack Cheese
  • 1 Jar Salsa (for dipping)

Instructions

  • Set out cream cheese to come to room temperature.  Place in a large bowl and beat with a hand mixer until smooth.
  • Add taco seasoning and chiles and mix with mixer until incorporated.
  • Add green onions and cheese and thoroughly mix with hand mixer.  Use a spatula to scrape sides of the bowl and make sure all ingredients are evenly distributed.
  • With a spatula, spread cream cheese filling in a thin layer (about 1/4 inch) on each tortilla and then roll up.  This amount of filling should cover 10 tortillas.
  • Place rolled tortillas in refrigerator for at least 1 hour to firm up.
  • Cut ends off of chilled rolls and then slice into 1-inch slices.  Arrange on a platter by themselves or around a small bowl.
  • Serve with your favorite salsa for dipping.

These small bites pack a lot of flavor and provide the right combination of creamy and spicy.  Want to kick it up a notch?  Try using pickled jalapeño instead of green chiles.  Don’t like taco seasoning?  Try using ranch dressing mix.  There’s a lot of possibilities and all of them will be crowdpleasers.  Dig in!

Ricotta & Honey Crostini

On By greg@kandflivingIn Photo Gallery, Recipes, Uncategorized5 Comments

If you’re looking for a fresh light alternative to heavy appetizers or accompaniments for wine and cocktails, give this crostini recipe a try.  Just a few ingredients simply prepared make for a perfect combination of creamy, crunchy, salty and sweet.  We had a similar dish at a restaurant in Over The Rhine and have since made it a regular snack for friends, family at home and at the campground.  Find a glass of sauvignon blanc or a mediterranean mojito and try some yourself!

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RICOTTA & HONEY CROSTINI

Ingredients

  • 1 Fresh Baguette, Sliced in 1/2″ Slices
  • 8 Oz. Whole Milk Ricotta
  • 2 Tbs Extra Virgin Olive Oil
  • 1 Clove Garlic, Peeled
  • 3 Tbs. Wildflower Honey
  • 1 1/2 Tsp. Fresh Cracked Black Pepper

Instructions

  • Brush both sides of the sliced baguette with olive oil.  Grill for 30-45 seconds per side until slightly toasted and crisp.
  • Remove bread from the grill and immediately rub one side of each slice with the garlic clove.  The goal here is to lightly flavor the slices with the oil from the garlic rather than overwhelm the flavor with it.
  • Smear a tablespoon of ricotta cheese on each slice and arrange on your serving platter of choice.
  • Drizzle entire platter with honey and then sprinkle with black pepper.  Serve immediately.

Like a lot of my recipes, this is a great base from which to make any variations you like.  Want a little spice?  Try using red pepper flakes.  Want to go a little more Greek?  Use some lemon zest and dill.  I’d love to hear any ideas you come up with that you’re really proud of.  Dig in and enjoy!