Superbowl food!

Here are some links to just a few of our favorite superbowl eats!

Shrimp Dip
Caramel Cream Cheese Apple Dip
Ritz Pizza Appetizer
Cheddar Stuffed Buffalo Burgers
Apple Nachos
Hawaiian Sweet Potato Skins
Bacon Wrapper Tatertot Bombs

There are so many more here at the blog that I couldn't even begin to find them all. Don't forget to look in the labels at the bottom of the page, it might spark some ideas!

I hope you have a crazy week and it flies by quickly!

Shrimp Dip

Good Afternoon All!  Sorry about being late!  Happy Tuesday, prayers to those that need them!  Thanx for stopping by.  Today my hometown mourns the lost of one of our special people.  A gentleman who ran a seafood booth.  Doesn't sound like much, I know.  But he was a really super guy.  Would bend over backwards to make sure we were always satisfied and he gave great hugs.  He will be missed by his family, friends and community.  And the recipe I share today is one of his, one we have loved ever since meeting him.  Hope you enjoy!  The recipe is by Chuck Macin and can be found in the "Sensational Seafood Recipes and More!" by the Great Bridge Fisherman's Assoc.

Shrimp Dip

2 lbs. (26-30 count) shrimp

1 lb. Philadelphia brand cream cheese

1 lb.  Breakstone cottage cheese

1/2 c Hellmann's mayonnaise

2 Tablespoons lemon juice

6 Tablespoons green onions, diced (1 bunch=1 Cup)

1 teaspoon Old Bay seasoning

1 teaspoon garlic salt

1/2 teaspoon cayenne pepper

1/2 teaspoon white Worcestershire sauce (L&P white marinade for chicken)

7 drops of Texas Pete sauce

Peel the shrimp first and then steam with Old Bay or Cajun spices, cook until just pink.  In a large mixing bowl, add the remaining ingredients and with a hand mixer blend together until thoroughly blended, approximately 3 to 5 minutes on high speed.  Put a few of the steamed shrimp aside.  Slice in half length-wise for a garnish.  With a food processor, chop the steamed shrimp and place over the cream cheese mixture.  With a heavy spoon, gold the shrimp into the cream cheese mixture until thoroughly blended.  Serve with crackers or tasted French bread.  Makes a lot, freezes very well.  You can change it up also and use crab meat instead of shrimp.

RITZ "pizza" appetizers

While neither Saucy or my teams are going to superbowl we will still be watching. My boys and I will be hanging out for the day so I figure we will find munchies and pig out all day. Today's recipe came from the Ritz website.

RITZ Pepperoni & Veggie "Pizza"
20 min prep
20 min total
Makes 12 servings.

Ingredients
1-1/2 tsp. olive oil
1/2 each small green and yellow pepper, cut into strips, halved
1 small onion, slivered
24 RITZ Crackers
24 thin pepperoni slices
1/2 cup shredded mozzarella cheese
2 Tbsp. pizza sauce
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Instructions
HEAT  oven to 350ºF.
HEAT  oil in medium skillet on medium-high heat. Add vegetables; cook and stir 5 min. or until crisp-tender.
PLACE  crackers in single layer on baking sheet; top with pepperoni, vegetables, cheese and pizza sauce.
BAKE  5 min. or until cheese is melted

Caramel Cream cheese dip

We are half way through the week!

Sorry, I skipped out on Monday to be with my family.  We didn't do anything exciting.  Errands, lunch and dental cleanings are fun! Today's recipe was one a teacher told me about a couple weeks ago and I forgot!

Caramel Cream cheese dip
Apples or pears (soaked in water and lemon juice)
Cream cheese
Caramel syrup
Toffee bits

Place your cream cheese block on a pretty serving plate (in the middle) then cover it in caramel,  sprinkle on toffee bits and surround with apple and/or pears.

Quick, easy and a great idea for holiday get togethers.

Meatball Sub on a Stick

Happy Thursday residents!  Prayers to those that need them and love to us all! Speaking of love.....FOOTBALL is almost back!  Time to start building this years favorite finger foods.  I ran across this last week and they were exactly what I expected them to be.  Simple, easy and tasty.  So this will not only make all the football fans happy but also the kids at your Asylum!  Make sure to try them out this weekend!  See you next week.  Enjoy!!

Meatball Sub on a Stick

Meatball Sub On A Stick

Ingredients:

1 bag Farm Rich Meatballs (Original, Turkey or Italian)

1 tube breadstick dough

2 tbsp. Italian seasoning

1 cup Mozzarella cheese

1 cup marinara sauce

12 bamboo skewers (like the ones you use for caramel apples)

Directions:

NOTE: The meatballs come frozen so you'll need to defrost them in the refrigerator overnight or in the microwave before making this. You want them soft enough to be able to insert onto the skewers. For one tube of breadsticks, you'll need 36 meatballs.

Preheat oven to 375F.

Line 2 baking sheets with parchment paper.

Unroll dough and separate into 12 breadsticks. Thread one end of a breadstick on a skewer; add one meatball then thread the dough around the meatball. Repeat threading with breadstick and 2 additional meatballs.

Place about one inch apart on cookie sheet. Repeat with remaining breadsticks and meatballs.

Bake for about 20 minutes. Meatballs should be cooked through and the breadsticks a nice light, golden brown. You may need to rotate the trays halfway through to ensure even cooking.

Once finished, take out pans and sprinkle the meatballs with mozzarella cheese and top that off with a sprinkle of Italian seasoning.

Put the meatballs back into the oven for another 3-4 minutes or until cheese has melted.

Gently heat up some of your favorite marinara sauce and serve with the meatball skewers for dipping!

Enjoy!

www.thecountrycook.net

Sausage Cups

Hello Crazies!  Well, once again one of our favorite residents here at the Asylum with us today LOL!  I couldn't think of anything at all that I wanted or could post.  The same awesome long time resident that shared the waffle maker recipe reminded me of an appetizer my guys have asked for super often.  I'm thinking I possibly have posted it, but couldn't find it through all the dust in the archives here at the Asylum.  So I'm risking it and posting.  It's a favorite so I'm not worried lol.  Hope your week is going well, hang in the weekend is close.  Thanx again for stopping by!  Today's recipe can also be found at bobevans.com.

Sausage Cups

1 package Won Ton wrappers

1 lb Bob Evans Original Roll Sausage

1 Cup Monterey Jack Cheese, shredded

1 Cup Cheddar Cheese, shredded

1/2 Cup ranch dressing

Preheat oven to 350°F.  Grease mini muffin tins and insert won ton wrappers to form a small cup. 

Bake for 5 minutes.

Remove from oven.  While won ton cups are cooling, cook and crumble sausage into small pieces.

Drain sausage.  

Mix sausage, cheeses and ranch dressing together.  Fill won ton wrappers.  Bake for 9-10 minutes.  

Makes 30 servings

Sausage Crescent Cheese Balls

Happy Tuesday!  Sunday's Superbowl held no love for any of the residents at my Asylum so I didn't have a big to do.  No full spread of any kind, unusual.  Anyway we did enjoy Chicken Wings and some Sausage Crescent Cheese Balls.  And let me tell you I gave myself a stomach ache.  Ate way too much.  The recipe calls for spicy sausage but I prefer a more mild sausage.  The flour it calls for is very important because you are unrolling the crescent dough, flattening it out on say a large cutting board, then using a pizza cutter (or knife) cutting it into small squares so it is easy to distribute through the sausage and cheese mixture.  This is an important part of the recipe. I promise you will score with this one!  See you Thursday!

Sausage Crescent Cheese Balls

Ingredients

1lb bulk spicy sausage
2 cups shredded sharp Cheddar cheese (8 oz)

1/2 teaspoon dried rosemary leaves, crushed

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

2 tablespoons all-purpose flour

Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray with cooking spray.

In large bowl, mix sausage, cheese and rosemary; mix well using hands or spoon.Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using pizza cutter or knife, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended.


Shape mixture into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown.

Sausage Cups

Good day all!  Happy Saturday.  Short on the notes today, family in town ;-)!  I may have shared this recipe already but it is definitely one that bears repeating, especially the day before the superbowl.  Spicy was asking for ideas earlier, here's one for you my friend!  These are a favorite of our finger foods and I am always getting hugs and kisses everytime I make them!  Have a great weekend, see you next week.

Sausage Cups

1 package wonton wrappers

1 lb Bob Evans Original roll sausage (any brand will do)

1 cup Monterey Jack Cheese, shredded

1 cup cheddar cheese, shredded

1/2 cup ranch dressing

Preheat oven to 350°F.  Grease mini muffin tins and insert won ton srappers to form a small cup.  Bake for 5 minutes.  remove from oven.  While won ton cups are cooling, cook and crumble sausage into small pieces.  Drain sausage.  Mix sausage, cheese and ranch dressing together.  Fill won ton wrappers.  Bake for 9 to 10 minutes.

This recipe was from Bob Evans!