Cucumber Canapes

I was asked to make these for a wedding reception a few months ago and have been asked to make them a couple more times for different events since then.  It's a great small, fresh, easy, inexpensive appetizer to make for a crowd.  They are pretty cute as well.  You can never go wrong with fresh dill and fresh crisp cucumbers.  There are so many variations you can do with the recipe.  I think this one is just old school.  It's what my mother would make.  Sometimes that's all you need.

This is a great one to make in a pinch because it is so easy.  Only 5 ingredients!

1 8 ounce tub whipped cream cheese
1 7 ounce package dry Italian~style salad dressing mix
1 loaf cocktail rye bread, you could also use Pumpernickel
1 cucumber thinly sliced
fresh dill for garnish

In a small bowl, mix the cream cheese and salad dressing.  Spread on the bread slices.  Top with a slice or two of cucumber.  I like two, I think it looks nicer.  Garnish with dill.  Refrigerate until serving.

Sweet Soy Potsticker Dipping Sauce

Here is a super quick and simple dipping sauce for potstickers or anything else you may need to dip.  The ingredients are things you probably have on hand.  I have a sauce I love with ginger, I'll post soon.  A great midnight snack at my house, quick and easy.  Did I say potstickers at midnight?  But, of course!

1/4 cup soy sauce
1 tablespoon rice vinegar
1 1/2 teaspoon sugar
1 clove garlic, minced
1 teaspoon sesame oil
1/4~ 1/2 teaspoon red pepper flakes (to taste)
1 teaspoon green onion, thinly sliced

Whisk all ingredients together in a bowl. Done.

Cinnamon~Sugar Nuts

Cinnamon~Sugar Pecans

Cinnamon~Sugar Cashews

My family loves these, anytime I make them they seem to disappear rather quickly.  I can eat nuts all day long.  One of my favorite things!  Use whatever kind of nut you prefer. Everyone in my house has a favorite.  I usually make a couple different kinds, they're super easy.  The pecan is without a doubt my favorite.  Walnuts are amazing as well.  Go crazy and mix them up!  Great to make during the holidays, or let's be honest...anytime!

The cinnamon in these makes them different from the sugared nuts I love to add to salads. They are what I would prefer to just snack on.  Although, the pecans would totally work in the right salad.

If you don't have a candy thermometer, you can use this test to know if your mixture is at a soft ball stage.  Drop a small amount of the sugar mixture into a glass of cold water. The sugar mixture will form a soft ball that flattens when removed from the water.

1 cup sugar
1/4 cup evaporated milk
1 tablespoon water
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 1/2 cups cashews

Combine sugar, evaporated milk, water, cinnamon, vanilla and salt in a saucepan.  Bring to a boil over medium heat.  Boil until mixture reaches a soft ball stage, or 235~240 degrees on a candy thermometer.  (I usually take this off the heat at 235 rather than going all the way to 240).

Stir in cashews and spread out on waxed paper to cool.  Separate quickly using a fork so nuts don't stick together too much.  If nuts are stuck together after they cool, break them apart by hand.

*They are prettier if you get them separated before they cool completely.  I'm all about pretty, so even though they are sticky it makes a difference.

Bacon~Wrapped Mushrooms with Honey~BBQ Sauce

When my 10 year old daughter was begging me to make these mushrooms, I found it kind of funny.  I can't think of many kids that beg for mushrooms.  Well, why question?  If my usually picky daughter wants to eat, I'll be cooking.  The rest of my family wanted nothing to do with this one.

You don't have to make the BBQ sauce, you could use your favorite store bought sauce.  I was kind of thinking why bother while I was making it.  That doesn't really sound like me, does it?  I must have been busy.  Anyway, when I was done I was glad I did.  This probably wouldn't be my favorite sauce for ribs, but it worked well with the mushrooms.  Give it a try.  And if you don't like mushrooms, use something else.   Recipe adapted from Big Book of BBQ from the editors of Southern Living.

Honey~Barbecue Sauce

2 cups ketchup
1 cup dry white wine
1/3 cup honey
1 small onion, diced
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
2 tablespoons white vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1/4 teaspoon Kosher salt

Bring all ingredients to a boil in a large saucepan.  Reduce heat, and simmer, stirring often for 15~20 minutes or until slightly thickened.
Makes about 2 3/4 cups.

Bacon~Wrapped Mushrooms

24 small fresh button mushrooms
12 bacon slices
1 cup Honey~Barbecue Sauce

Preheat grill to 350~400 degrees.  Cut bacon slices in half, so you can wrap all the mushrooms.  You don't want the bacon to overlap too much as the inside won't get crisp.  Microwave, in 2 batches, at high for about 2 minutes or until bacon is partially cooked.  Pat dry with paper towels.  Wrap each mushroom with a bacon slice, and secure with a wooden pick.  Dip wrapped mushrooms in Honey~Barbecue Sauce.

Grill mushrooms, covered with grill lid, about 5 minutes on each side or until bacon is crisp and thoroughly cooked.

Sweet~Hot Mustard Chicken wrapped in Bacon

My 9 year old daughter, Lauren loves these!  She asked me to make them everyday for her, minus the sesame seeds.  So cute.  Use a good set of tongs to handle the meat on the grill instead of a long fork to prevent piercing the meat, which will allow juices to escape.

A great appetizer or even dinner with some rice and a green salad.

2 (8~ounce) boneless, skinless chicken breasts
8 bacon slices, cut into thirds
1/2 cup orange marmalade
1/4 cup lite soy sauce
3 tablespoons Dijon mustard
3/4 teaspoon ground ginger
1/4 teaspoon garlic powder
sesame seeds for garnish

Cut chicken breasts into 24 (1 inch) pieces.  Wrap each chicken piece with 1 piece of bacon, and secure with a tooth pick.

Stir together orange marmalade, soy sauce, Dijon mustard, ground ginger and garlic powder in a large bowl.  

Remove and reserve 1/4 cup of marinade to drizzle over when chicken is cooked.

Add chicken to bowl, lightly tossing to coat.  Cover and chill for 2 hours, turning occasionally.  Remove chicken from marinade, discarding remaining used marinade.

Preheat grill to 350~400 degrees (medium high) heat.  Grill chicken covered with grill lid down, 4~5 minutes on each side or until done.  Transfer to a serving platter and drizzle with reserved marinade.  Sprinkle with sesame seeds.

Baja "Charred" Salsa

One of my favorite places to eat for lunch, is Baja Fresh or anything similar to it.  I'm not really a sandwich shop kinda girl.  Give me a simple chicken taco with some great salsa and I'm happy.  I could eat at a place like this for lunch just about every day. The food is simple, clean and flavorful.  Don't get me wrong, I also love complex and heavy.  Just not every day.

One of reasons I keep coming back is the Salsa Baja, it's my favorite.  I love so many things charred, blackened or broiled.  For me, the completely charred tomatoes and jalapeno in this recipe are perfect.  It's what makes it special.  You may feel like you are ruining the tomatoes, and you've got a burnt mess.  Stick with it!  I've added pictures of the black tomatoes so you can see how it could seem bad.  But, bad never tasted so good!  Recipe adapted from Todd Wilbur.

9 firm medium tomatoes, *chilled~ this will help them stay intact during grilling
1 jalapeno, stem removed
1 clove garlic
1 teaspoon kosher salt
1 1/2 cups water
1 1/2 limes, juiced
1/4 cup white onion, diced
1/4 cup cilantro, chopped

Preheat barbecue grill to high heat.

Place 7 of the chilled tomatoes, stem~side down (remove stems), directly on the grill.  Allow the tomatoes to roast over the flame for 20~30 minutes until most of the surface of each tomato is black.  (I roasted my tomatoes at about 550~600 degrees for 25 minutes).  Add the jalapeno to the grill and turn over the tomatoes and roast another 20~30 minutes.  Turn the jalapeno once during cooking so the pepper blackens evenly.

Take the tomatoes and jalapeno off the grill and put them on a plate to cool for 10~15 minutes.  Dump the tomatoes, jalapeno and any liquid into a blender.  Add the garlic and salt and blend on high speed until the mixture is pureed.  Add the water and lime juice and blend again on high speed for about 30 seconds.

Pour the mixture into a bowl.  Dice the remaining tomato and add it to the salsa.  Add the onion and cilantro, then cool the salsa in the refrigerator.

Makes about 4 cups.

Guy Fieri's Chicken Avocado Egg Rolls

Guy Fieri is a kick back, fun chef to watch.  He made these egg rolls that my kids really wanted to try.  I've made egg rolls a time or two and have never made them eat them.  I thought they might not love them, but we gave them a shot.  Guess what?  They liked them. Way to go Guy, making egg rolls "cool" for my picky eaters.  I love it!  I love avocado, so these were right up my alley.


These would be great with Cilantro Sour Cream found under Dips or Mexican tabs.


A great appetizer or a fun side.  This recipe makes 12 egg rolls.


2 tablespoons canola oil
1/2 cup finely minced red onion
1/4 cup finely minced red bell pepper
2 tablespoons minced ginger
1 tablespoon minced garlic
1/4 cup sliced bamboo shoots
1/4 cup finely chopped celery
2 cups cooked chicken breast
1/4 cup soy sauce
1 cup julienned green cabbage
1/2 cup shredded carrots
4 cups rice bran oil or canola oil
12 egg roll wrappers
2 avocados, sliced into 24 pieces
1 egg mixed with 1 tablespoon milk
sweet chili sauce, for dipping


In a saute pan over high heat, add canola oil. Saute red onions and bell peppers until translucent. Add ginger, garlic, bamboo shoots, celery, chicken, and cook for 5 minutes over medium heat. De~glaze pan with soy sauce. Cool mixture.

In large bowl combine cabbage, carrots and chicken mixture.

In medium saucepan, heat rice bran oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.

To roll egg rolls, layout egg roll skin with corner facing you, place approximately 1/12th of mixture on roll and place 2 pieces of avocado on top of mixture. Fold corner over mixture, and then fold outside corners over the mixture, making a roll, 4 to 5-inches wide. Roll firmly, being careful not to tear wrapper, and seal the final edge with egg wash.

Dredge the egg roll in egg wash, allow excess to drain off and submerge egg roll in oil. Fry until golden brown, about 3 to 4 minutes. Drain on sheet tray lined with a cooling rack.

BBQ Jalapeno Poppers

You've got to try this recipe!  It's ridiculous how good this is.  It is adapted from Ree Drummond, The Pioneer Woman (my new best~friend).  Her cookbook is titled, The Pioneer Woman Cooks.

I know what I'm bringing the next time someone asks me to bring an appetizer.  I might just make it every time someone asks me to bring an appetizer!  I made these last week when invited to dinner with friends.  Unfortunately, I didn't make enough.  So sad!  I made half the recipe and thought that would be enough,  with only 4 adults (one being my non~jalapeno~eating husband).  Nope, so wrong.  I made the rest the next night at about 10pm when my honey and I sat down to watch a movie.  Great midnight snack, lol.  I'm obsessed!  Interestingly enough Ree recommends making 3 times what you think you'll need.  She's a smart lady.

Try them,  you may want to send me a thank you note or some flowers or something!  ;)

18 fresh jalapenos
1 8~ounce package cream cheese, softened
1/2 cup grated sharp cheddar cheese
2 green onions, sliced
freshly ground black pepper
18 slices thin bacon, cut into halves
bottled bbq sauce
toothpicks
disposable rubber gloves~ *for this amount of peppers you want to make sure you protect your fingers.  Also, make sure you don't touch anything, like an eye, while you are working with jalapenos.

Preheat oven to 275 degrees.  Begin by cutting jalapenos in half lengthwise.  Try to keep the stems intact, they look prettier that way.  With a spoon, scrape out the seeds and light~colored membranes.  The heat comes from the seeds and membranes, so if you can handle the sizzle, leave some of them intact.

In a bowl, combine the cream cheese, cheddar cheese, chopped green onion, and black pepper to taste.  Mix the ingredients together.  Stuff each hollowed jalapeno half with the cheese mixture.

Wrap bacon slices around each half, covering as much of the surface as you can.  Be careful not to stretch the bacon too tightly, as the bacon will contract as it cooks.  Secure with toothpicks.

Place on a cookie sheet and brush the top and sides with your favorite bbq sauce.  Chutney or apricot jelly works well too.  Bake for 1 hour, or until the bacon is sizzling.  Serve hot or at room temperature.

Honey~Roasted Onion Tart

I like just about anything made with puff pastry.  Let me just say this, you need to like onions for this recipe.  The sweetness of the onions roasted with honey and wine are a great balance to the savory bacon and the tart creme fraiche.  Top it off with fresh thyme, so good.  This would be good made with the puff pastry shells, as well.  You'd have a more crust to filling ratio, which I would like.

1 sheet frozen puff pastry (half a 17.3 oz package), thawed
4 slices bacon, diced
1/4 cup honey
1/4 cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4~inch thick rings
nonstick cooking spray
3/4 cup creme fraiche
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly ground nutmeg
1 1/2 teaspoon fresh thyme

Position rack in top third of oven and preheat oven to 375 degrees.  Using a lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10 inch rectangle.  Fold 1/2 inch of pastry edges in toward center on all sides, forming 13x9 inch rectangle.  Transfer pastry to a large rimmed baking sheet.  Press firmly on pastry edges with a fork to form rim.  Chill crust.

Cook bacon in a small skillet over medium heat until brown and crisp. Transfer to paper towels to drain.  Reserve 1 tablespoon bacon drippings from skillet.  Whisk honey, wine, and reserved tablespoon bacon drippings in a large bowl.  Add onions; toss to coat.  Spray another large rimmed baking sheet with cooking spray (*see note at bottom of recipe).  Spread onion mixture in an even layer on sheet.  Roast 30 minutes.  Turn onions over, allowing rings to separate.  Roast until onions are caramelized, turning often for even browning, another 30 minutes.  Remove from oven; cool onions slightly.

Increase oven temperature to 400 degrees.  Mix creme fraiche, sea salt, black pepper, and nutmeg in a small bowl.  Using an offset spatula, spread creme fraiche over crust to folded edge.  Arrange onions on top of creme.  Sprinkle with bacon.  Bake tart until crust is light golden brown and topping is bubbling, 20~25 minutes.  Sprinkle with thyme and serve.

* I have a nonstick cookie sheet I use specifically for roasting.  The pans can turn dark and take a beating.  It may look like the honey is burning and ruining the pan.  Put it under water and use your muscles.  It should be fine, but just in case set aside a pan for that kind of cooking.

Hummus

I have to admit, I've never really been into hummus.  It's just one of the things I would always seem to pass over.  I have a friend who loves it and got me thinking about giving it a try again.  I went to the grocery store and picked some up...it was not so hot.  Actually, it was pretty gross, it tasted very artificial and processed.  So, my friend Jill was coming over and I thought I'd make something I knew she liked.  I thought I'd give it one more chance and just make some.

I went to my favorite never~fail chef, Ina Garten.  Some of you may know, she is my favorite chef.  Yes, I have every single cookbook and my tivo is packed with her cooking shows.  Seriously, she is like a rock star to me.  This recipe comes from, The Barefoot Contessa Cookbook.  Guess what?  I loved the hummus!  It's also super easy.   Serve with pita chips and fresh vegetables.

4 cloves garlic
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons liquid from the chickpeas
8 dashes Tabasco sauce

Place all the ingredients in the bowl of a food processor fitted with a steel blade and process until the hummus is coarsely pureed.  Taste for seasoning and serve chilled or at room temperature.

Hot Ham & Cheese Dip

I got this recipe off a cracker box years ago and tweaked it a little. My friend Sandra used to ask me to make it whenever we got together. Now that we live in different states, I think fondly of her when I make it! You know those great friends you just miss being around?! It's really simple and quick, a great go to recipe when you kinda don't feel like making anything. I've added chopped red pepper, green chilies, green onion. Add what you love or leave as is.

1 8oz. package cream cheese, softened
1 cup sharp cheddar cheese, shredded
freshly ground black pepper to taste
1/2 teaspoon ground mustard
4 slices smoked ham, chopped (I get the ham from the deli and ask them to slice it in about 1/8 inch slices...you just don't want it too thin)

Mix the cream cheese, cheddar cheese, pepper and ground mustard together. Add the ham and mix until just combined. You don't want to over~mix as the ham will break down.
*If you are going to add any vegetables, add them with the ham.

Transfer mixture to a shallow oven proof dish. Bake in a preheated oven at 350 degrees for about 25 minutes.

Serve warm as a spread with crackers.

Sweet Potato & Bacon on Endive Spears

I love appetizers! I would take an appetizer over dessert any day. I like having quick and easy things to make in case I have last minute company, or I just want a snack. Another bonus with this recipe...my kids love sweet potatoes! Some people, including my kids, may not love the bitterness of the endive. Make it with the hearts of romaine lettuce or whatever you would like to try. This recipe came from Fine Cooking magazine.

3 slices bacon, thinly cut crosswise
1 small sweet potato, peeled and cut into a 1/4 inch dice
kosher salt and freshly ground black pepper
3 Tablespoons fresh chives, thinly sliced
2 medium heads Belgian endive
1/4 cup creme fraiche or sour cream

Saute bacon over medium heat for about 3 minutes or until it has rendered some of it's fat. Add the sweet potato and about 1/4 teaspoon each of the salt and pepper. Cook, stirring, until the sweet potato is tender and the bacon starts to crisp, about 8 minutes. Stir in 2 tablespoons of the chives and season with more salt and pepper to taste. Let cool for a couple of minutes.

Prepare the endive~ slice 1/2 inch off the bottom of the endive heads so the outer leaves break free. Cut another 1/2 inch off the bottom to let more leaves free. Repeat until all the larger leaves are free. If you would like them to be the same length, line up the leaves and cut the bottoms to even them out. Wash and dry the leaves.

Spoon the sweet potato mixture near the base of the leaves. Top each with a dollop of the creme fraiche and then sprinkle with the remaining chives. Serve immediately or let sit for up to 20 minutes before serving.

Boneless Buffalo Chicken

I'm getting a little addicted to buffalo sauce at the moment. These are chicken tenders cut in thirds...I'm not a fan of chicken wings. Of course you could try them with the real thing. If this sauce is too hot for you, try something milder. Or, if you want more heat~ go for it! Anytime my 11 year old asks for these, I'm all over it. With homemade ranch on the side, my kind of snack!


1 pound chicken tenderloins, cut in thirds
1 can of beer

1 egg

2 tablespoons milk

1 cup flour
1/2 cup cornstarch
vegetable oil for frying
2/3 cup hot sauce~ I used Frank's Red Hot, use what you like.


Put the cut chicken and beer in a bowl and let marinate, at room temperature for 30 minutes.

In a bowl, mix together the egg and the milk. In a swallow bowl, mix together the flour and the cornstarch. Drain the beer from the chicken and dip into the flour mixture to coat well, then dip into the egg and back into the flour. Put on a plate until ready to fry.

Heat about an inch of oil in a large skillet over medium~high heat. Working in batches, fry the chicken until golden brown and cooked through, about 4 minutes on each side. Place on paper towels to drain. Add the cooked chicken and hot sauce to a large bowl and toss carefully until well coated.

Serve with celery, homemade ranch or blue cheese.

Kori's Killer Toffee Apple Dip

This recipe comes from my sweet friend Kori, who happens to be an amazing cook. She brought this to our house for a Super Bowl party a couple years ago. I am totally addicted! I seriously can't stop eating this. I always have the ingredients on hand...just in cast I get the craving in the middle of the night. :) Thanks Kori!

1 8~ounce block cream cheese, softened
1 cup light brown sugar
1 teaspoon vanilla extract
1/2 cup Heath chocolate covered toffee bits

Beat the cream cheese, brown sugar, and vanilla until well combined with an electric mixer. Fold in the toffee bits (I have to admit, I almost add the whole bag). Make it according to your liking. Let chill in the refrigerator before serving. You could eat it right away, I happen to like it cold. Serve with sliced apples.