Friday, September 23, 2011
Another Sunday of NFL football leads to a new appetizer recipe. This past week I made Sausage Crescent Rolls! These were easy to make and were a good snack while watching the games.
Sausage Crescent Rolls
slightly adapted from Tasty Kitchen
1 pound hot pork sausage
1 block cream cheese (8 ounce block, softened)
1/2 cup pepper jack cheese, shredded
4 oz. can diced green chilies
2 cans crescent rolls (8 ounce cans)
1 whole egg white
1 Tablespoon poppy seed
Brown and drain sausage. Add cream cheese, pepper jack cheese and green chilies to sausage. Mix well.
Spray baking sheet. Open rolls but do not separate triangles. You will make 2 loaves from the 2 rolls of doug. Place 4 triangles of each roll together on a baking sheet. Press out the perforated holes to seal as one piece. Spread half of the sausage mixture on top. Cover with the remaining 4 triangles pressed together. With your finger press all around the edges to seal the top and bottom pieces of dough. Repeat the procedure to make the second loaf.
Spread the egg whites over the tops of the loaves with a brush. Sprinkle poppy seed over the egg whites.
Bake 25 minutes at 350 degrees. Slice loaves and serve hot.
Friday, September 16, 2011
I made this dip for game day this past Sunday. This was an awesome dip that I ended up snacking on several times throughout the week. It was easy to throw together and tasted great! I would recommend this for any occasion where you might be doing appetizers/snacks (bridal shower, baby shower, or any social gathering), not just for football.
(2) 11 ounce Mexi or fiesta corn
2 cups shredded cheddar cheese
1 cup sour cream
1 cup mayonnaise
½ cups chopped green onions
4-½ ounces canned chopped green chilies
½ teaspoons salt
½ teaspoons cumin
¼ teaspoons pepper
⅛ teaspoons garlic powder
Tuesday, September 13, 2011
Football season is finally upon us -- Yay!!!
I love football! I'm participating in a fantasy football league this year so I'm following all the teams closer than ever before in addition to cheering on my favorite teams. To celebrate the first Sunday of regular season football, I made some appetizers.
The Hot Bacon Cheese Dip I made was delicious. I added the red pepper flakes, which were optional, and it was a bit too spicy for Serena. I loved it though and appreciated the kick the pepper flakes added. I highly recommend sports fans to share this during a game this season.
Hot Bacon Cheese Dip
1 whole round loaf of bread
8 ounces shredded Monterey Jack cheese (do not use low fat or 2%)
4 ounces shredded Parmesan cheese (do not use low fat)
1 cup mayonnaise
¼ cups finely diced onion
7 pieces thick-cut bacon, fried and diced
1 teaspoon minced garlic
¼ teaspoons red pepper flakes (optional)
Preheat oven to 350 degrees.
Slice the top quarter off the loaf of bread and carefully hollow out the inside, leaving a 1-inch shell. Cube removed bread and set aside for dipping.
Combine remaining ingredients in a large bowl and spoon into the bread bowl. Place on an ungreased baking sheet and bake for 45 minutes or until heated through. If the top starts to brown to much, cover with a piece of tin foil. Serve with bread cubes and crackers.
Friday, September 2, 2011
As part of The Foodbuzz Tastemaker Program, I was sent three bottles of Crisco Olive Oils to sample (Pure Olive Oil, Extra Virgin Olive Oil, and Light Tasting Olive Oil). I was excited because we use alot of olive oil at home between cooking and using it for salad dressing (oil and red wine vinegar). Crisco is the brand I typically purchase for my other cooking oils but I had yet to use their olive oil line. You can visit their website for more information about their olive oils.
This is one of those easy recipes, perfect for a weeknight!!!
Easy Shrimp Pasta
1-1/2 pounds peeled and deveined shrimp
whole grain penne pasta
4 Tablespoons Crisco Pure Olive Oil
28 oz. petite diced tomatoes
1 tsp oregano
4 oz. crumbled feta cheese
In a pot, boil pasta in water with one tablespoon of olive oil, until cooked al dente. Meanwhile, in a large skillet, heat three tablespoons olive oil over medium-high heat. Add shrimp and saute until pink, about 5-7 minutes. Add oregano and diced tomatoes. Once pasta is done, drain. Mix everything together, folding in crumbled feta cheese. Serve immediately.