One of my favorites even a contest winner is :
Jalapeno Poppers
75-100 jalapeno peppers
32oz cream cheese ( room temp)
2 granny smith apples finely diced
3-4 16oz packages of bacon
Directions: Cut stems off peppers and cut them in half long ways. Remove seeds from peppers. Mix softened cream cheese and apples together and fill each pepper half with filling. Wrap 1/2 slice of bacon around each and secure with a toothpick. Place on baking sheet and bake for 25-30 minutes at 375 degrees
Another great appetizer :
Spinach Balls
2 boxes of frozen chopped spinach
2 cups of Stove Top stuffing ( any flavor you choose)
1 tbsp pf dry minced onion
1/2 cup grated Parmesan cheese
1/2 tsp black pepper and garlic powder
3/4 cup melted butter
4 eggs beaten
Directions: Cook spinach according to package directions, drain all water, place spinach in a bowl and mix in all other ingredients. Let mixture cool for about 2 hours and roll into balls ( the smaller you make them the more you get). Place on cookie sheet and bake for 20-25 minutes at 350 degrees
Caramel Dip
1 8oz package of cream cheese ( room temp)
3/4 cup of light brown sugar
1/4 cup sugar
1 tsp vanilla
Directions: Mix all ingredients together until a smooth mixture is reached. Serve with fresh fruit.
Stuffed Mushrooms
4 containers of whole fresh mushrooms
3 tbs vegetable oil
3 tbs minced garlic
3/4 cup grated Parmesan cheese
3/4 tsp ground black pepper
3/4 tsp onion powder
3/4 tsp cayenne pepper
3 sleeves Ritz crackers ( crushed up)
( I also at times add 1 box of frozen chopped spinach to the mix )
Directions: Preheat oven to 350 degrees, Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off the stems and chop them finely. Heat oil in a large skillet over medium heat, add chopped mushroom stems and chopped garlic, cook until all moisture is gone, taking care not to burn the garlic. Set aside to cool. In a mixing bowl mix cooled mushroom mixture, with the all remaining ingredients, mixture should be thick, you can add a splash of chicken broth to the mixture if it's too dry. Using a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange mushrooms on prepared cookie sheet and bake for 20-25 minutes or until the mushrooms are piping hot and liquid starts to form under caps.
One of my most requested dishes :
Chicken Carlito
2-3 packages of already grilled chicken
2 jars of Pink Vodka Sauce ( I prefer Emeril's )
6 slices of prosciutto ham (diced)
1 small can of diced black olives ( drained)
1 bag of fresh baby spinach
2 tbl each of crushed garlic, lemon juice and butter
2 lbs of cooked pasta ( penne or ziti work best)
Directions: In a sauce pan melt the butter add the garlic and prosciutto cook for about 4 minutes, add the lemon juice, fresh spinach and cook until spinach is wilted down, add the can of drained olives, diced chicken and pasta sauce and simmer on low for about 20-30 minutes until all ingredients are heated through. Cook pasta according to package directions, drain and toss with sauce mixture.
Jalapeno Poppers
75-100 jalapeno peppers
32oz cream cheese ( room temp)
2 granny smith apples finely diced
3-4 16oz packages of bacon
Directions: Cut stems off peppers and cut them in half long ways. Remove seeds from peppers. Mix softened cream cheese and apples together and fill each pepper half with filling. Wrap 1/2 slice of bacon around each and secure with a toothpick. Place on baking sheet and bake for 25-30 minutes at 375 degrees
Another great appetizer :
Spinach Balls
2 boxes of frozen chopped spinach
2 cups of Stove Top stuffing ( any flavor you choose)
1 tbsp pf dry minced onion
1/2 cup grated Parmesan cheese
1/2 tsp black pepper and garlic powder
3/4 cup melted butter
4 eggs beaten
Directions: Cook spinach according to package directions, drain all water, place spinach in a bowl and mix in all other ingredients. Let mixture cool for about 2 hours and roll into balls ( the smaller you make them the more you get). Place on cookie sheet and bake for 20-25 minutes at 350 degrees
Caramel Dip
1 8oz package of cream cheese ( room temp)
3/4 cup of light brown sugar
1/4 cup sugar
1 tsp vanilla
Directions: Mix all ingredients together until a smooth mixture is reached. Serve with fresh fruit.
Stuffed Mushrooms
4 containers of whole fresh mushrooms
3 tbs vegetable oil
3 tbs minced garlic
3/4 cup grated Parmesan cheese
3/4 tsp ground black pepper
3/4 tsp onion powder
3/4 tsp cayenne pepper
3 sleeves Ritz crackers ( crushed up)
( I also at times add 1 box of frozen chopped spinach to the mix )
Directions: Preheat oven to 350 degrees, Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off the stems and chop them finely. Heat oil in a large skillet over medium heat, add chopped mushroom stems and chopped garlic, cook until all moisture is gone, taking care not to burn the garlic. Set aside to cool. In a mixing bowl mix cooled mushroom mixture, with the all remaining ingredients, mixture should be thick, you can add a splash of chicken broth to the mixture if it's too dry. Using a small spoon fill each mushroom cap with a generous amount of stuffing. Arrange mushrooms on prepared cookie sheet and bake for 20-25 minutes or until the mushrooms are piping hot and liquid starts to form under caps.
One of my most requested dishes :
Chicken Carlito
2-3 packages of already grilled chicken
2 jars of Pink Vodka Sauce ( I prefer Emeril's )
6 slices of prosciutto ham (diced)
1 small can of diced black olives ( drained)
1 bag of fresh baby spinach
2 tbl each of crushed garlic, lemon juice and butter
2 lbs of cooked pasta ( penne or ziti work best)
Directions: In a sauce pan melt the butter add the garlic and prosciutto cook for about 4 minutes, add the lemon juice, fresh spinach and cook until spinach is wilted down, add the can of drained olives, diced chicken and pasta sauce and simmer on low for about 20-30 minutes until all ingredients are heated through. Cook pasta according to package directions, drain and toss with sauce mixture.