Antipasto Squares

Have you noticed a trend? I've been posting super Bowl style food this week. This lovely little dish is the winner of the www.justapinch.com sporty snack showdown. It is quite tasty and easy to make. It is a cross between antipasto and a deep dish pizza. No I didn't enter it in the contest but I sure wish I had.  This was entered by Gail Herbest from Bangor, Maine. Congrats Gail! I hope y'all can enjoy this dish at your next gathering.

INGREDIENTS:

2 can(s)	10 oz size refrigerated cresent rolls
1/4 lb	thinly sliced boiled ham
1/4 lb	thinly sliced provalone cheese
1/4 lb	thinly sliced swiss cheese
1/4 lb	thinly sliced genoa salami (about 12 slices)
1/4 lb	thinly sliced pepperoni ( about 30 slices)
1 jar(s)	12 oz size, roasted red peppers, drained and cut into thin strips
3 md	eggs
3 Tbsp	grated parmesan cheese
1/2 tsp	ground black pepper

DIRECTIONS:

1)Preheat oven to 350 degrees and very lightly spray 9x13 baking pan with non stick cooking spray

2)unroll one package of the crescent rolls and cover the bottom of the prepared pan. Layer with ham, provolone,Swiss, salami and pepperoni in the order shown above, distribute drained and sliced roasted red peppers over top. 

 

3)In a small mixing bowl combine eggs, Parmesan and pepper and beat lightly

 

4)Pour 3/4 cup of egg mixture over the top of the peppers distribute evenly.

 

5)Unroll the second package of crescent rolls and place over the top of the red peppers. Brush with the remaining egg mixture 

 

6)Cover with aluminum foil and bake in preheated oven for 25 minutes. remove foil and bake another 10-20 minutes until dough is golden brown and slightly puffy, Remove from oven let sit for about 10 minutes for easier cutting.
serve warm or at room temperature

Easy Cheesy Crawfish Dip

With the Super Bowl coming up I thought that I would post this yummy little dip. I'm bringing it to a Super Bowl Party on Sunday.This dip is so full of flavor. Even people who don't like seafood love this dip. It is a favorite in my house for sure! I don't have easy access to fresh crawfish so I just use the frozen ones.

INGREDIENTS:
 1/2 c butter (1stick)

2	bunches of green onions, chopped
2 T	fresh parsley, chopped
1lb	peeled crawfish
1Tbsp	all purpose flour
1	egg yolk, beaten
1	5oz can of evaporated milk
1lb	velveta cheese, cubed
	salt and pepper to taste
	tabasco sauce to taste

Directions:
1)Melt butter in a large pot over medium heat. Stir in green onions, and cook briefly. Add parsley and crawfish, and simmer about 7 minutes, stirring frequently. Stir in flour.

2)In a small bowl, mix together egg yolk and evaporated milk. Stir into crawfish, and reduce heat to medium-low. 

 

3)Gradually add cheese cubes, stirring continuously until the cheese has melted. 

 

4)Season with salt, pepper, and Tabasco sauce. Remove from heat. Let it stand a little before serving that way it has time to thicken just a bit. 

 

5)You can serve this in a small crock pot or in a nice bowl. I like to use the scoop chips with this dip.

The Real Deal Buffalo Wings

My most favorite wing sauce is from a place in Tuscaloosa Alabama, where I'm from, called Buffalo Phil's. Whenever I go home to visit I hit up some of my favorite restaurants and buy their sauces and Buffalo Phil's is no exception. There are times that I run out and have to make my own sauce. I do not have the recipe to Buffalo Phil's sauce but I did come across this one recently. This is supposedly the recipe from the Original Buffalo Wing sauce. They were conceived at the "Anchor Bar" in Buffalo, New York. Dominic Bellisimo was tending bar late one night at Anchor Bar in 1964 when a group of his friends arrived with a considerable appetite.

Dominic asked his mother Terresa who was working the kitchen to whip up something for his friends.
Not being totally enamored by the situation she decided on providing the gang something Different.
She proceeded to make History with her Wings.
The following is said to be a copy of her sauce. Which truthfully, is a guarded secret.

INGREDIENTS:

24 chicken wings and drummetts

SAUCE
6 Tbsp	Louisianna hot sauce (this is the brand name)
1/2 stk	margarine -- not butter
1 Tbsp	white vinegar
1/8 tsp	celery seed
1/8 to 1/4 tsp	cayenne pepper
1/8 tsp	garlic salt
1/4 tsp	Worcestershiresauce
1 to 2 tsp	Tabasco sauce
	dash of salt and pepper
ACCOMPANIMENTS
	carrot and celery sticks
	bleu cheese dressing or ranch

DIRECTIONS:

1)don't know whether she breaded the wings or dusted with flour or not. It is said she deep fried them. But if you don't have a deep fryer you can bake them in the oven @ 325 for 45-min -1hour. They come out of the oven great, but I still prefer to deep fry them.

2)For the Sauce place all sauce ingredients in small fry pan or pot and warm through and simmer on very low heat for 10 minutes stir some.

3)In large bowl add wings then pour sauce over and shake and combine well.

4)Serve with Carrot and Celery Sticks and Bleu Cheese or Ranch Dressing or both.

5)The wings can be placed in a crock pot on warm to keep warm for gatherings.

6)You can adjust the heat of the wings by adding more Cayenne for hotter and more maragarine for milder wings.

It is proclaimed that Frank and Terresa's Buffalo Wings are the "Best Wings In The World".

 So give this a try and tell me what you think. If you don't think its the best you can always order some Buffalo Phil's sauce online too!

Cranberry Orange Cheese ball with Carmalized Pecans

A long time ago I ate a cranberry cheese ball that I had made from a mix that I bought. I loved it! Well I have no way of getting that mix anymore, so I came up with my own recipe. It is sweet and tart. This isn't your average cheese ball! You will love to serve this at your next holiday gathering!

Ingredients:

1 c dried cranberries, chopped 1/4 c frozen orange juice concentrate, thawed 16 oz cream cheese, softened to room temp 1/4 c confectioners' sugar CARAMALIZED PECANS 3/4 c pecans, coarsely  chopped 1 Tbsp butter 2 Tbsp sugar

Directions:

1)Chop cranberries in a food processor or blender. 2)Add the cream cheese, OJ and sugar. Blend in the processor till all is creamed together. 3)Place onto a sheet of wax paper and shape in a ball the best you can. Let it sit overnight to stiffen up a bit. You can shape it better the next day when it is a little harder. 4)Directions for candied pecans: Melt butter in a pan on med heat add the pecans and sugar and mix well stirring frequently. About 3-5 minutes. Do not let the pecans burn! 5)Lay out a sheet of wax paper and place pecans on the sheet spreading them out. Let them cool. 6)When you are ready to eat the cheese ball take it out of the fridge and shape better. Grab a handful of pecans and place them all over the cheese call till covered. Place cheese ball on a plate and serve!

Grilled Carribean Jerk Wings

These aren't your mama's chicken wings! You will love the full flavors of these grilled jerk wings at your next Par-tay.. The jerk seasoning is very spicy so adjust the amount to your spice tolerance.

 

Sauce:

• 1 cup store bought mustard-based BBQ sauce
• 1 tablespoons soy sauce
• 1/2 (8-ounce) can crushed pineapple
• Salt and pepper
• 3 TBLS cup brown sugar
• 1/2 teaspoon ground ginger
• Store bought jerk seasoning
• 18-20 chicken wings (thawed)

Directions

Preheat grill to medium.
Prepare sauce by combining all ingredients together in a sauce pan over medium heat. Cook until heated through.
Rinse the wings. Rub jerk seasoning into chicken wings. Grill for 10 to 12 minutes or until cooked through. Pour sauce over wings and serve.

Mexican Corn Dip

With football season in full swing it is always fun to have people over to watch the game. This dip will be a winner at your next get together. Serve it with some tortilla chips and your set for an awsome party!

2 cups Shredded sharp cheddar cheese
1 can (11 oz) yellow and white corn, drained
1 can (11 oz) mexicorn, drained
4 oz pepper jack cheese, shredded
1/4 cup chopped green onions
1 can (4 oz) chopped green chilies
1 jalapeno pepper, seeded and chopped
3/4 cup mayo
3/4 cup sour cream
1/8 tsp sugar
Pepper to taste
Additional chopped green onions to sprinkle on top


Directions:
In a large bowl mix in all the ingredients and let chill over night. The flavor is better the longer you let it chill but you are welcome to make it the day of the party and chill in the fridge for several hours too!

Spicy Sausage Cheese Balls

I've grown up eating these tasty little guys at all kinds of different family get togethers. I brought them to an activity last night and a lot of people asked for the recipe so I thought I would post it on here for ya'll.


1 lb of Hot Sausage
2 cups of bisquick
2 cups of shredded Sharp Cheddar cheese
1 tsp garlic powder


Mix together the Bisquick, cheese, and garlic in a bowl then add the uncooked sausage to the bowl and kneed and mix it all together into one big ball. Then roll small little balls in your hand. ( you can use a cookie scoop to make more uniform sizes) Place onto a greased cookie sheet and bake at 350 degrees for 20-25 minutes.
*You can also make the sausage balls earlier in the day and place them in your fridge covered until ready to cook that evening or the night before and cook them in the morning for a yummy breakfast or brunch too!

Beer Battered Coconut Shrimp

These shrimp are mighty tasty and easy to make. You have to make the dipping sauce too! I must say, since I don't drink I felt a little awkward buying the beer. I guess I must look old too because the guy didn't even card me :( I used uncooked, deveined, and peeled frozen shrimp and I thawed it. Fresh shrimp is good too but it's hard to come by in Tennessee. Enjoy!

4 eggs
1 c beer
3 tsp creole seasoning
1 1/4 c flour
2 Tbsp baking powder
48 lg shrimp, peeled and deveined with tails
1 bag coconut, shredded
2 c oil
SWEET AND SOUR SAUCE
2 c orange marmalade
1/4 c dijon mustard
1 1/2 Tbsp horseradish

Combine eggs, beer, 1 teaspoon creole seasoning, flour and baking powder.

Blend well.

Dip the shrimp in beer batter and roll in coconut.

Fry in oil heated to 350 in deep fryer, wok or deep saucepan.

The oil should be at least 1-1/2" deep.

Drop shrimp in a few at a time and fry until golden brown.

Remove and drain on paper towel.

SAUCE - Blend together dipping sauce ingredients.