Archive for the ‘Appetizers’ Category

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Pepperoni Pizza Scones

June 20, 2012

Pizza+Scones=Perfection!

These scones are full of mini pepperoni, cheddar cheese, and mozzarella cheese. With these, you have yourself a portable pizza-like concoction. Pretty much perfect, I say.

We had these for lunch with a salad and some fruit, but I think these would be nice as a side or appetizer, and they are perfect dipped in some pizza sauce.

Pepperoni Pizza Scones

recipe slightly adapted from Lauren’s Latest

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1 T baking powder
  • 1/4 tsp baking soda
  • 2 T sugar
  • 1/2 tsp garlic powder
  • 1/3 cup butter, cold
  • 1 & 1/4 cups mozzarella cheese, shredded
  • 1/4 cup cheddar cheese, shredded
  • 4 oz. package mini turkey pepperoni
  • 1 cup milk

Directions:

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper, and set aside.
  2. In a large bowl, mix all your dry ingredients together. Grate in cold cheese, and then mix until you have a coarse, crumbly mixture.
  3. Stir in pepperoni and cheeses.
  4. Stir in milk until everything is moistened.
  5. Put dough on a lightly floured surface, and knead a few times. Then pat your dough down in a circle until it’s about 1 & 1/2-inchs thick. Transfer dough to lined baking sheet, and cut into 8 wedges.
  6. Bake for 15-20 minutes or until lightly browned.
  7. Serve with pizza sauce, and enjoy!

— the Jilb

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Ham and Cheese Pretzel Bites

April 18, 2012

The first time I made these were way back in November when the Baby had her first birthday. They were a huge hit, and went very fast so I’ve been meaning to blog about them, but only got to it now. Time sure goes by fast!

These were a little time consuming to make, but easy. I’m coming to realize that I really enjoy spending time in the kitchen, and eating making things. This recipe was right up my alley. The kids loved them, and so did we!

These would be great for a party, for a snack, or for us in this case, for dinner! They’re best eaten right after they’re baked, but you can always reheat them if needed and they’re still pretty tasty.

And they go great dipped in mustard!

Ham and Cheese Pretzel Bites

recipe slightly adapted from Emily Bites

Ingredients:

  • 1 pkg (1/4 oz) active dry yeast
  • 2 T + 1 tsp packed brown sugar, divided
  • 1/4 cup warm tap water
  • 1 cup warm skim milk
  • 1 cup bread flour
  • 1 & 3/4 cups whole wheat flour (or you could do all white whole wheat flour if you wanted)
  • 3 oz finely diced deli ham
  • 2 oz sharp cheddar cheese
  • 6 c water
  • 4 tsp baking soda
  • 3 T butter, melted
  • kosher salt, to taste
  • olive oil or cooking spray

Directions:

  1. In a large bowl, combine warm water, yeast and 1 tsp brown sugar. Let sit for about 7 minutes or until mixture is foamy. If it doesn’t foam, that means your yeast isn’t activated and you’ll have to start over (which is really no biggy).
  2. In a small bowl, pour your warm milk over the remaining 2 T of brown sugar and stir until sugar is dissolved. Add the milk mixture to the foamy yeast mixture, and then add your flour. Stir until combined.
  3. On a well-floured surface knead your dough for a minute or two. Form dough into a ball and put in a large bowl that has been coated with cooking spray or olive oil. Cover tightly with plastic wrap and let sit for 2 hours until your dough has doubled in size.
  4. Line 2 baking sheets with parchment paper and set aside.
  5. Split dough into 4 even-sized balls. On a lightly floured surface, roll out of the dough balls into a 12×4 inch rectangle, with the long side facing you. On the bottom third of the dough, sprinkle 1/4 of the cheese along with 1/4 of the ham. Starting with the side towards you (filled with ham and cheese), tightly roll dough over the filling into a tube shape and seal down edges. Cut the dough into 12 equal pieces and then place on prepared baking sheet. Repeat with the rest of the ingredients. Let pieces sit, uncovered for about 30 minutes.
  6. Preheat oven to 400 degrees.
  7. In a medium pot, bring 6 cups of water to a boil. Reduce to a simmer and mix in the baking soda. Using a slotted spoon, add the pretzel bites a few at a time to the water. Boil for 20 seconds, flipping halfway through. Use the slotted spoon to drain excess water off and return pretzel bites back to the lined baking sheet. Repeat with the rest of the pretzel bites.
  8. Bake the boiled pretzel bites for about 15 minutes or until golden brown. Remove from the oven and brush with melted butter, sprinkle with salt, and enjoy!
  9. If you want to reheat these, bake at 200 degrees for 10-15 minutes or until warm.

— the Jilb

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Buffalo Wing Hummus

April 9, 2012

Full of chickpeas, tahini, hot sauce, and a few other things this Buffalo Wing Hummus is a really simple, yet yummy snack.

And what is better paired with hummus than pita bread?

This Buffalo Wing Hummus was extremely easy to make, and tastes so good. I only put 2 tablespoons of hot sauce in mine and it gave the hummus a mild hot flavor. If you like yours hotter, go ahead and add another tablespoon.

I should mention that this recipe makes 4 cups, which is a lot in a house when only 2 people are eating it. So, have a party or you could even cut the recipe in half.

Buffalo Wing Hummus

recipe from The Food Network Magazine

Ingredients:

  • 3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
  • 2-3 cloves garlic
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 & 1/2 tsps paprika
  • 2 T barbecue sauce
  • 2-3 T hot sauce
  • 1 T distilled white vinegar
  • kosher salt

Directions:

  1. Put the chickpeas, garlic, tahini, lemon juice, paprika, barbecue sauce, hot sauce, vinegar and 1 & 1/2 tsps salt in a food processor. Puree until smooth and creamy.
  2. Enjoy!

— the Jilb

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The Best Cheesy Garlic Bread Sticks. Ever.

April 4, 2012

These are the best bread sticks I have ever had. Seriously. The first time I made these, I almost died. I could not believe how good they were. And they were so easy to make!

We’ve had these a handful of times and we’ve never been disappointed. Ever. They’re even better if you have a side of pizza sauce to dip them in. That’s a must have!

Cheesy Garlic Bread Sticks

recipe from Lauren’s Latest (great food blog!)

Ingredients:

  • 1/4 of this pizza dough (or store bought. just have enough for a 12-inch pizza)
  • 2 T butter, softened
  • 2 garlic cloves, minced
  • 1/4 cup parmesan cheese
  • 1 cup mozzarella cheese
  • salt and pepper, optional

Directions:

  1. Preheat oven to 500 degrees. Get out a pizza stone or baking sheet, and set aside.
  2. On a piece of parchment paper, roll your dough into an 12-inch circle.
  3. Move your dough and paper to the pizza stone.
  4. Mix your butter and garlic in a small bowl. Then spread on pizza dough.
  5. Sprinkle your cheeses on top of the dough, and then salt and pepper.
  6. Bake for 10-12 minutes or until cheese is golden brown and bubbly.
  7. Enjoy!

— the Jilb

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Mac and Cheese Bites

March 19, 2012

I’ve got a really fun recipe for you all: Mac and Cheese Bites!

They’re kind of putzy to put together, but as a fun little thing I think making these every once in awhile would be fun. 🙂

The kids gobbled them up, and really who can blame them? Tiny, cheesy, handheld bites of macaroni ? Oh, yum! So, if you’re looking for something different and fun to do for dinner, give these Mac and Cheese Bites a try. You’ll love them!

Mac and Cheese Bites

recipe from FoodandWine.com

Ingredients:

  • 1 lb. of pasta (I used shells)
  • 3 T butter
  • 4 T flour
  • 1 & 1/2 cups of milk
  • 4 cups of cheese, shredded (I used a mix of cheddar, swiss, and mozzarella)
  • 2 egg yolks
  • 1/2 tsp paprika
  • 1/4 cup breadcrumbs
  • 1/4 cup parmesan cheese
  • non-stick spray

Directions:

  1. Preheat oven to 425 degrees. Spray a mini muffin pan with a non-stick spray, and set aside.
  2. Cook pasta until al dente. I cooked mine around 6 minutes. Drain and set aside.
  3. In the same pot you cooked your pasta, add your butter. On medium heat cook your butter until it’s melted, and then whisk in your flour. Continue whisking for 2 minutes.
  4. Whisk in your milk, and keep whisking another 5 minutes or until milk starts to boil.
  5. Add in your cheese, and mix until your cheese is melted.
  6. Take your cheese mixture off the heat, and mix in your egg yolks, and paprika.
  7. Mix in your pasta, and mix well or until everything is combined.
  8. In a small bowl, mix your breadcrumbs and parmesan cheese together.
  9. Using a tablespoon, spoon your mac and cheese into the mini muffin pan cups. Press down on the tops of the mac and cheese, and then sprinkle a little breadcrumb mixture on top of your mac and cheese.
  10. Bake for 10 minutes or until golden brown and bubbly.
  11. Let mac and cheese bites cool at least 5 minutes before taking them out of the muffin cups. Then use a spoon to carefully lift the mac and cheese bites out.
  12. Enjoy!

— the Jilb

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Baked Chicken Tenders

March 14, 2012

I finally found a Chicken Tender recipe that I love, the kids love, and I don’t feel a bit guilty feeding it to them.

These Chicken Tenders are coated in olive oil, and then bread crumbs and Panko Italian Style Bread Crumbs. That it’s! Easy, and, oh, so delicious!

What really gives these chicken tenders their awesome flavor is the Panko Italian Style Bread Crumbs. You need the Italian flavor (or I’m sure you could mix in your own Italian flavors if you want). It makes these so yummy, and so easy with only two steps for coating. Love it!

Baked Chicken Tenders

recipe inspired from skinnytaste

Ingredients:

  • 3 large chicken breasts, cut into strips
  • 3 T olive oil
  • 1/2 cup Bread Crumbs
  • 1/2 cup Panko Italian Style Bread Crumbs

Directions:

  1. Preheat oven to 425 degrees. Get out a baking sheet and a wire rack. Spray the wire rack with non-stick spray and put it on your baking sheet. Set aside.
  2. In one bowl, put your olive oil. In another bowl, mix your bread crumbs and Panko bread crumbs.
  3. Dip your chicken strips into your olive oil, make sure they’re coated well, and then dip into your bread crumbs. Then put on your wire rack on the baking sheet. Finish up with other chicken.
  4. Bake 10 minutes, and then flip over and cook another 6-10 minutes or until they’re fully cooked.
  5. Enjoy!
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Mini Corn Dog Muffins

March 9, 2012

These Mini Corn Dog Muffins are so perfect if you have kids (and let’s be honest here, even if you don’t!).

They’re pretty healthy, very dippable, and they really do taste like a corn dog, minus the stick.

My kids ate these up like they were hot cakes, except the Baby. She took the hot dog out of each muffin and whined until I gave her another one. Silly baby.

Mini Corn Dog Muffins

recipe adapted from Iowa Girl Eats

Ingredients:

  • 1/4 cup butter, melted
  • 1/4 cup unsweetened applesauce
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 tsp baking soda
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 tsp salt
  • 8-10 hot dogs, cut into 1″ pieces

Directions:

  1. Preheat oven to 375 degrees. Spray a mini muffin pan with non-stick spray and set aside.
  2. Whisk butter and applesauce in a medium-sized bowl. Add eggs and whisk some more. Then add buttermilk and you guessed it, whisk some more!
  3. In another bowl, mix your baking soda, cornmeal, flours, and salt until well-blended. Add flour mixture to milk mixture in 2 batches.
  4. Spoon 1 Tablespoon of batter into each mini muffin cups. Press in one hot dog piece into each cup.
  5. Bake for 8-10 minutes or until muffins are golden brown. Cool in muffin tins 5 minutes before removing.
  6. Store leftovers in refrigerator, and reheat for 10-20 seconds before eating.
  7. Enjoy!

— the Jilb