Little Smokies

I made these for our December wine night gathering.

Little Smokies

2 packages Little Smokies

1 bottle BBQ sauce of your choice

1 small jar apple jelly

Put all ingredients together in a crockpot and heat through. Quick and easy appetizer - perfect for New Years Eve.

Pimiento Cheese Ring

This is called Roslyn Carter's Pimiento Cheese Ring.  I found it in an article and decided to make it for wine club.  It was quite lovely!  

Roslyn Carter's Pimiento Cheese Ring

Ingredients:

1 cup chopped pecans

1 pound sharp cheddar cheese

1 small onion, grated (see notes)

1 cup mayonnaise

½ tsp. cayenne pepper

Strawberry preserves

Instructions:

Toast pecans in a large skillet over medium high heat until fragrant and slightly browned. Remove pecans from skillet to cool. Set aside a few Tbsp. to garnish the cheese ring before serving if desired. 

Shred cheese then add to a large mixing bowl. Add grated onion, mayo, cayenne pepper, and toasted pecans then mix until thoroughly incorporated. 

Spoon cheese mixture onto a serving plate then shape into a ring. This isn’t as hard as it sounds - use a rubber spatula and your hands. Cover with plastic wrap and refrigerate at least 2 hours. 

Remove cheese ring from refrigerator 30 minutes before serving. When ready to serve, sprinkle reserved pecans on top of ring then spoon strawberry preserves into the center of the ring. 

Notes - 

If your onion puts off a lot of excess liquid after being grated (most do), squeeze the excess liquid out with your hands. Grab a few fistfuls at a time and squeeze or place all of the onion between your hands and press them together. 

You really should shred your own cheese for this recipe - do not use pre-shredded cheese.

Toasting the pecans isn’t mandatory, but it adds more texture and flavor. 

Lora's Layered Hummus

Oh my goodness, this is the best tasting stuff!  Dear Lora first brought it to my house for a little get together and since then she has brought it a few more times, and I even tried to replicate it here myself!  

Lora's Layered Hummus

Spread hummus in the bottom of your serving container.  (I used store bought but Lora typically makes her own, homemade)  Sprinkle Za'atar seasoning over top.  This seasoning really is a key ingredient. I had never used it before, but now I have my own supply, thanks to Lora!  :)  Drizzle good olive oil over the top of the seasoned hummus.  You may use a pastry brush to spread it around if you like.  Then layer browned ground turkey (you may also use browned ground beef if you prefer).  Next layer olives (I used green), diced pepperocinis, thinly sliced green onions, and diced tomatoes.  Serve with warm pita bread cut into triangles.  Yum!! 

Here it is on a plate (bottom right) with some pita chips - and other yummies.  :D

Cucumber Sandwiches

SO GOOD! I could eat these all the time! I have to say that I think each part of this recipe is important - starting with the good soft rye bread.  This could definitely be cut into small squares/portions as an appetizer.  I just ate it as a main dish!!  Definitely can be your whole meal!

 

Cucumber Sandwiches

1 8oz. package cream cheese, softened

½ cup mayonnaise

1 envelop Italian salad dressing mix (I use Penzeys - I buy it by the bagful) 

36 slices snack rye bread (I used Pepperidge Farm soft rye, which I highly recommend for this recipe)

1 medium cucumber, sliced

snipped fresh dill, optional (would be great but I never have that on hand)

In a small bowl combine the cream cheese, mayonnaise, and Italian salad dressing mix.  Stir or use a hand mixer to make it a creamy blend.  Refrigerate to chill and thicken slightly.  (or if you are like me, and really hungry, go ahead and just smear it on the rye bread now!!)  :)  Just before serving, spread over each slice of rye bread then top with cucumber slices.  Sprinkle with fresh dill if you like.  

Caleb's Tortilla Appetizer

Caleb brought this yummy appetizer to our New Years Eve gathering and they were addictive!!  I was thrilled to find out they were also quick and easy to make!  :)  Thanks so much, Caleb!

Caleb's Tortilla Appetizer
flour tortillas
cream cheese

taco seasoning

Mix taco seasoning with a softened block of cream cheese until smooth.  Spread a layer evenly on a flour tortilla then top with 2nd four tortilla.  Chill, then cut into wedges to serve.  May serve with salsa.  So easy and so tasty!! 

Crostini

Crostini

crusty baguette bread

sea salt

extra virgin olive oil (depends on how many crostini you are making)

garlic cloves, halved or minced  (you can use garlic powder if you need to)

Preheat oven to 350 degrees.  Slice the baguette bread into ¼ to ⅓ inch thick slices.  Brush olive oil lightly on bread then sprinkle with a bit of sea salt.  Flip and repeat.  You may rub one side of the bread with the cut face of garlic clove.  Bake on sheet pan for 8-10 minutes, until browned and crispy.  You may turn the slices over halfway through cooking time. 

Will need to get a good photo of the crostini - this photo shows the basket of crostini next to the baked brie - from NYE. 

Baked Brie

Delicious!! A new favorite and it is soooo quick and easy!

Baked Brie

1 wheel of Brie cheese

4 Tbsp. honey

Optional: ½ tsp. fresh thyme, chopped, ½ tsp. fresh rosemary, chopped, sea salt

Remove all paper wrapping from the Brie. Make very shallow slits across the top of the Brie, just through the rind layer, every ½ inch to 1 inch, in a criss cross pattern.  Let cheese rest at room temperature for 30 minutes.  

Preheat the oven to 350 degrees.  Place the Brie on a small sheet tray (or in a small casserole dish).  Drizzle with honey and any of the other optional ingredients you may like.  Bake for 7-10 minutes, or until the cheese is very soft and starts to ooze, but not melt. 

Serve warm alongside crostini, apple slices, and/or grapes. Also note - if cheese cools before all is eaten, you can refresh it by microwaving for 15-30 seconds in the microwave.  Doesn't take much, but just to soften it up again. 

Need to get a better photo - this is from NYE 

Artichoke Bites

August 2022

I used to make this one all the time.  It was in our old family cookbook (that Jennifer and I keep intending to update!) but it had fallen off my radar.  Luckily, it is back again!  This is such a delicious and simple recipe.  A real winner!! 

Artichoke Bites

1 (14 oz) can artichoke hearts, drained and chopped

½ cup mayonnaise

½ cup Parmesan cheese (shredded or grated)

1 loaf cocktail size pumpernickel bread

Note - I can't seem to find the cocktail size bread anymore but have successfully used either regular pumpernickel or a pumpernickel/rye combination bread and just cut the pieces in half (or even quarters).  

Preheat broiler.  Be sure the artichoke hearts are chopped.  Combine mayonnaise, parmesan and artichokes in a bowl and mix well.  I usually add some garlic, too, truth be known.  :)  Spread about 1 Tbsp. mixture on each piece of bread and arrange on a baking sheet.  Broil bread until artichoke mixture is lightly browned, about 5 minutes.  (You can also bake them for about 8 minutes at 450 degrees.)

Here is another photo from NYE 2022/2023

Hot Spinach and Artichoke Dip

August 2022

Spinach and Artichoke Dip (this one is baked in the oven)
1 jar (6 oz.) marinated artichoke hearts, drained and coarsely chopped

1 package (10 oz.) frozen creamed spinach, thawed

½ cup sour cream or plain Greek yogurt

½ cup mayonnaise

1 garlic clove, minced

3 oz. fresh Parmesan cheese, grated (about ¾ cup)

Preheat oven to 375 degrees.  Drain and coarsely chop artichoke hearts then combine with the thawed creamed spinach, garlic, sour cream (or Greek yogurt), mayonnaise, and Parmesan cheese.  Stir to combine.  Spoon into a Deep Dish Pie Plate and bake for 20-25 minutes or until heated through and lightly browned on top.  

Serve with beer bread chunks and/or canapé bread slices (toasted in oven at 350 degrees for about 8 minutes). 

I often double this recipe.  :) 

Spinach and Artichoke Dip

August 2022

This is the spinach and artichoke dip recipe that is found on the back of the Knorr Vegetable Recipe mix.  It is my favorite cold spinach/artichoke dip.

Knorr Spinach and Artichoke Dip 

1 (16 oz.) container sour cream or plain Greek yogurt

1 cup mayonnaise

1 (8 oz.) can sliced water chestnuts, drained and chopped

3 green onions, thinly sliced

1 (1.4 oz.) packet Knorr Vegetable Recipe Mix (also sometimes labeled Vegetable Soup Mix - also note - you may use their Leek version if you can't find this one.)

1 (10 oz.) package frozen chopped spinach, cooked and squeezed dry

I also like to add a jar of artichokes, drained and chopped

Parmesan cheese - optional add-in (shredded or grated)

Bread chunks, crackers, and vegetables for dipping and serving. 

In a large bowl, combine sour cream, mayonnaise, water chestnuts, green onions and Knorr mix.  Stir to combine.  Add in cooked/dried spinach and the chopped artichokes.  Be sure to stir enough to break up any clumps and distribute ingredients evenly throughout the dip.  Cover and chill for at least 2 hours or overnight.  Serve with bread, crackers, and fresh vegetables. 

Smoked Salmon and Creme Fraiche

Joelean brought this yummy dish to May wine night.  It paired so well with the Viognier wine we were tasting.  So grateful to her for sharing the basics of the recipe with us!

Smoked Salmon and Creme Fraiche (served on gluten free bagels)

crème fraîche

Parsley 

Dill

Garlic powder (finely ground)

Salt

Pepper

Paprika 

Lemon juice 

Combine and chill 

Butter cut side of bagels and place on hot grill to toast 

Spread crème fraîche mixture onto bagels. 

Add smoked salmon

Top with thin slices of sweet grape tomato, mini cucumber and red pearl onion. Sprinkle with capers. Squeeze a little splash of lemon juice on top just before devouring

Connie's Dill Dip

Zac brought this delicious dill dip at a get together and I asked if he would share the recipe.  He said it is one of his Mom's famous recipes.  Boy, is it good!  I believe it is the best dip I have had!  So thanks to Connie (Zac's Mom) for this wonderful recipe!

this photo is when I made a big batch myself for an event

Connie's Dill Dip

8 oz. cream cheese

1 cup sour cream

1 cup mayonnaise

1 Tbsp. beau monde seasoning*

1 Tbsp. parsley flakes

2 Tbsp. dill weed

¼ tsp. garlic powder

¼ tsp. onion powder

Allow cream cheese to soften.  Mix all ingredients together thoroughly.  For best flavor, let sit overnight in refrigerator.  This goes so well with raw veggies (like carrots, cucumbers, cherry tomatoes), bread & crackers.  You may double this recipe.

*Note - it is worth buying Beau Monde seasoning for this recipe.  However, if you need to make a substitution... 1 Tbsp. beau monde seasoning = 

¾ tsp. sea salt

½ tsp. onion powder

½ tsp. garlic powder

½ tsp. celery seed (ground if possible)

1½ tsp. seasoning salt

Tropical Salsa

Janet brought to Oct. Wine Night - Zinfandel

Tropical Salsa
1 cups diced mango

1 cup diced papaya

1 cup diced pineapple

1 cup diced red bell pepper

2 Tbsp. fresh lime juice (1 medium lime)

2 Tbsp. chopped fresh cilantro

1 jalapeño chili pepper, seeded and minced

½ tsp. ground cumin

½ tsp. salt

⅛ tsp. cayenne pepper

blue tortilla chips

In a large bowl combine mango, papaya, pineapple bell pepper, lime juice, cilantro, jalapeño, cumin, salt, and cayenne pepper.  Serve with tortilla chips.  

Note from Janet -
I pretty much followed the recipe for the salsa but added a little honey with the lime juice. The mango and papaya were just a bit under ripe....you know it happens when getting tropical fruit in the midwest.

Wings

I made hot wings, honey mustard wings, teriyaki wings for October wine night - Zinfandel.  This time I made them using the extremely simple recipes straight out of the book.  They were much better than 3 years ago!  Simple was definitely better in this case!  

Top left - Hot wings, Top right - Honey Mustard Wings
Bottom - Teriyaki Wings

Hot Wings

¼ cup butter

20 chicken wings (about 3 pounds)

¾ cup Frank's Red Hot sauce

crumbled blue cheese

Bottled blue cheese dressing, celery and carrot sticks

Preheat oven to 400 degrees.  Place butter in a baking dish and warm in oven until it melts.  Meanwhile, place chicken wings in a large bowl.  Pour ½ cup of the hot sauce over the wings and toss to coat.  Arrange wings in a single layer in the melted butter.  Bake for about 30 minutes or until no longer pink.  Flip wings over and brush with remaining ¼ cup hot sauce.  Sprinkle with the blue cheese.  Serve with salad dressing and celery & carrot sticks.  

Teriyaki Wings

¼ cup butter

20 chicken wings (about 3 pounds)

¾ cup bottle teriyaki sauce

1 Tbsp. sesame seeds

Preheat oven to 400 degrees.  Place butter in a baking dish and warm in oven until it melts.  Meanwhile, place chicken wings in a large bowl.  Pour ½ cup of the teriyaki sauce over the wings; toss to coat.  Arrange wings in a single layer in the melted butter.  Bake for about 30 minutes or until no longer pink.  Flip wings over and brush with remaining ¼ cup teriyaki sauce.  Sprinkle with the sesame seeds.  

Honey Mustard Wings

½ cup butter

20 chicken wings (about 3 pounds)

¾ cup bottled honey mustard sauce

Preheat oven to 400 degrees.  Place butter in a baking dish and warm in oven until it melts.  Meanwhile, place chicken wings in a large bowl.  Pour ½ cup of the honey mustard sauce over the wings; toss to coat.  Arrange wings in a single layer in the melted butter.  Bake for about 30 minutes or until no longer pink.  Flip wings over and brush with remaining ¼ cup honey mustard sauce.  

Roasted Shrimp with Creamy Parsley Sauce

Dana's recipe from Sept. wine night... Sauvignon Blanc

This was such a great recipe with every single Sauvignon Blanc we tried.  It paired so well!  We also loved the easy way to roast the shrimp.  This is a quick and easy recipe that feels a little 'fancy'.  Can't go wrong with that!

Roasted Shrimp with Creamy Parsley Sauce

For the shrimp:
2 pounds shrimp

1 Tbsp. good olive oil

½ tsp. salt

½ tsp. black pepper

For the sauce:

½ cup mayonaisse

2 Tbsp. dijon mustard

2 Tbsp. chopped fresh parsley (can also use tarragon)

To make the shrimp, preheat the oven to 400 degrees.  Peel and devein the shrimp - also remove the tails.  Toss shrimp in the olive oil, salt and pepper the place in a single layer on a sheet pan.  Roast for 8-10 minutes or until just pink and firm and cooked through.  

To make the sauce, combine the 3 ingredients in a small bowl and mix together well.  Serve as a dip with the shrimp.

Herbed Olive Oil Bread Dip

Marvin and I used to love going to Amerigos Restaurant in Nashville.  It was 'our place'.  One of my favorite things to eat there was the herbed olive oil dip and crusty bread.  I know other places have that same thing, but somehow it was always better at Amerigos.  I have long wanted to create an herbed dipping oil that I liked as much... and I finally did!  I made this recently and it was so delicious!  This is a keeper recipe for sure!

I made this with my Artisan Bread and it was perfect!

Herbed Olive Oil Bread Dip
½ cup extra virgin olive oil

1 whole head of roasted garlic, peeled

1 tsp. dried parsley

½ tsp. dried basil

½ tsp. dried oregano

½ tsp. garlic powder

½ tsp. onion powder

¼ tsp. sea salt plus any extra as you like

⅛ tsp. paprika

a pinch of dried thyme

a pinch of cayenne or white pepper

freshly ground black pepper to taste

shredded Parmesan cheese (as much as you like - I just used a little bit and may leave out sometimes)

Preheat oven to 400 degrees.  Slice off the end of the head of garlic so that you expose the cloves.  Drizzle cut end with olive oil and then seal into a foil pouch, pinching it closed.  Roast 40-60 minutes in the oven. Longer is better.  :)  When the garlic is done it will be bursting from the bulb.  Let it cool enough that you can squeeze the garlic out.  Blend this yummy garlic with the olive oil using a food processor or inversion blender.  Then add all the remaining seasonings to the oil/garlic mixture.  You could filter out the hunky garlic, but why would you???  Leave it all in there together, hefty, and try not to eat it with a spoon (save some for the bread!)  :)   

You can make this ahead of time and let it all sit together and meld the flavors.  You can also make it and let it sit about 20 minutes before serving.  Do stir it up when serving to get the heft mixed around.  Spread it on crusty bread and enjoy!!

H's dip

Back in the day we used to love H's dip at Too Talls.  Everyone remember that?  Of course you do!  It was a simple and delicious dip served with tortilla chips, although a few of us preferred to eat it with plain wavy chips (looking at you, Charley!).  I finally asked my friend who used to be a waitress at Too Talls if she knew how to make H's Dip.  She told me it was actually pretty simple!  I have been making this for awhile now but never remember to get a photo of it!  However, I want to get it preserved here on my online recipe book... so here goes.

H's Dip 

make your own taco meat - brown ground beef and season with taco seasonings of your choice.  Be sure to brown the beef to the really crumbly stage.  It matters.  :)

Velveeta Queso cheese (you can use the Veveeta Queso Mexican cheese if you want the extra kick of the peppers - very good!)

a little milk if needed

That's it!  Make your taco meat and then melt in the Velveeta queso cheese (however much you want but more is definitely better!)  Add a little milk to thin it out as needed, especially if reheating.  Serve with tortilla chips or plain wavy chips (my favorite!)

Bruschetta Baked Shrimp

I made this for wine night in September.  It was simple and delicious and I will definitely make it again.

Bruschetta Baked Shrimp
1 ½ pounds raw shrimp, peeled and deveined
6 cloves, garlic, minced
3 Tbsp. dry white wine
½ tsp. salt and freshly ground black pepper, to taste
4 Tbsp. unsalted butter, melted
½ cup Panko bread crumbs
4 Roma tomatoes, cored and diced
¼ cup fresh basil, julienned
¼ cup (1 oz.) Parmesan cheese, grated

Preheat oven to 425 degrees.  In a 9x13 baking dish toss the shrimp together with the garlic and wine.  Sprinkle with salt and pepper, toss well, and spread evenly over bottom of dish.  (I used my Pampered Chef RockCrok pan.)

In a small bowl, melt the butter in the microwave.  Add the Panko crumbs and mix well.  Sprinkle over the shrimp mixture.  Bake for 7-8 minutes or until shrimp are just beginning to turn pink.  Switch oven to broil at 550 degrees and continue to bake for 2-3 minutes, watching carefully to not burn.

Remove shrimp from oven and sprinkle evenly with diced tomatoes, basil, and Parmesan.  Serve immediately.

Find the recipe here...
https://www.gimmesomeoven.com/bruschetta-baked-shrimp/

Ham and Pickle Rollups

These are SO GOOD!!

Ham and Pickle Roll Ups
8 oz. cream cheese or whipped cream cheese
16 pickle spears
16 slices ham

Lay a slice of ham on a cutting board.  Spread about 1 Tbsp. cream cheese over the slice of ham.  Lay a pickle directly in the center of the ham slice and roll it up.  Slice into equal bite sized pieces.  Refrigerate if not serving immediately.

Cream Cheese Peppers

Cream Cheese Peppers
1 ½ pound mini bell peppers, sliced in half lengthwise
12 oz. cream cheese or Allouette spreadable cheese (garlic and herb is good)
Bacon Bits


Spread the cheese in the halved and cored mini peppers then top with bacon bits.  You are done!  Quick and tasty appetizer and oh so pretty.