Category: Appetizers

Ranch and Salsa Wraps

This wrap is perfect as a light lunch, appetizer, or a crowd-pleasing party food. With the big game coming up this Sunday, you will need something to take with you to the party you’re attending.  This wrap is packed full of flavor from everyone’s favorite ranch seasoning, healthy green peppers, and your choice of salsa.  With that much flavor going on, you can’t go wrong.  I used leftover rotisserie chicken in my wraps, which made my prep work very easy.  So let’s mix up the filling, get out the tortillas and start wrapping.

In a bowl mix 1 cup of shredded cooked chicken (if you just cooked the chicken you want to let it cool before putting it in this wrap or use leftover chicken or canned chicken), 1/2 cup of sour cream, 1/2 cup of shredded sharp cheddar cheese, 1/2 cup of salsa, 1 chopped green pepper, and 1 (1 oz.) package of dry ranch seasoning.

 

Fill tortillas with a 1/4 of the mixture and then roll them up.

Cut them into five pieces.

Arrange on a platter and refrigerate before and after serving. This recipe makes 21 small wraps.

Now you are ready for the big game with a yummy plate of appetizers.

Ranch and Salsa Wraps
Write a review
Print
Ingredients
  1. 1 cup of shredded cooked chicken (if you just cooked the chicken you want to let it cool before putting it in this wrap or use leftover chicken or canned chicken)
  2. 1/2 cup of sour cream
  3. 1/2 cup of shredded sharp cheddar cheese
  4. 1/2 cup of salsa
  5. 1 chopped green pepper
  6. 1 (1 oz.) package of dry ranch seasoning
  7. 4 (9 inch) flour tortillas
Instructions
  1. In a bowl mix 1 cup of shredded cooked chicken (if you just cooked the chicken you want to let it cool before putting it in this wrap or use leftover chicken or canned chicken), 1/2 cup of sour cream, 1/2 cup of shredded sharp cheddar cheese, 1/2 cup of salsa, 1 chopped green pepper, and 1 (1 oz.) package of dry ranch seasoning.
  2. Fill tortillas with a 1/4 of the mixture and then roll them up.
  3. Cut them into five pieces.
  4. Arrange on a platter and refrigerate before and after serving. This recipe makes 21 appetizers.
Cooking Up Cottage http://www.cookingupcottage.com/

Mini Pigs in a Blanket

With Thanksgiving one week away, I know most of you are trying to figure out your meal plan for the big day. I’ve got a simple appetizer that will keep your guests satisfied while you are preparing the feast. My family always serves these little morsels out of a Crock-Pot to keep them warm during the party. And if you don’t finish them all, which is highly unlikely, they are equally delicious left over!

First you need to open 1 (8 oz.) package of crescent rolls and separate a square of two rolls. Then smooth out the triangular perforations.

smoothing-out-lines

Now cut the square into 8 strips. Repeat this process with all of the dough from the crescent roll tube.

cutting-into-8-piecesOnce you have all of the strips cut, you can wrap each Hillshire Farms Beef Little Smokies Cocktail Link with the dough.
wrapping-hotdogs

There is about 32 little smokies in a package and one crescent roll tube should make 32 strips of dough. So now place the 32 wrapped smokies onto a cookie sheet lined with parchment paper. 

lined-on-pan-to-be-cooked

Bake them in a 375 degree oven for 9-12 minutes or until golden brown.

cooked-mini-pigs-in-a-blanketI always serves the mini pigs in a blanket from a Crock-Pot so that they stay warm during the party.  So all you have to do is get out your Crock-Pot and layer them between parchment paper that you have cut into circles.  Start with a single layer of Pigs in a Blanket followed by a circular layer of parchment paper and keep layering  until they are all in the Crock-Pot. 

parchment-for-crock-pot

layers-in-the-crockpot

Now set your Crock-Pot on low and enjoy your Thanksgiving Day feast.

Mini Pigs in a Blanket
Write a review
Print
Ingredients
  1. 1 (12 oz.) package of Hillshire Farms Beef Little Smokies Cocktail Links (or any brand cocktail sausage or mini hot dog)
  2. 1 (8 oz.) package of refrigerated crescent rolls
Instructions
  1. First you need to open 1 (8 oz.) package of crescent rolls and separate a square of two rolls. then smooth out the triangular perforations.
  2. Now cut the square into 8 strips. Repeat this process with all of the dough from the crescent roll tube.
  3. Once you have all of the strips cut you can wrap each Hillshire Farms Beef Little Smokies Cocktail Link with the dough.
  4. There is about 32 little smokies in a package and one can should make 32 strips of dough. So now place the 32 wrapped smokies onto a cookie sheet lined with parchment paper.
  5. Bake them in a 375 degree oven for 9-12 minutes or until golden brown.
  6. I always serves the mini pigs in a blanket from a Crock-Pot so that they stay warm during the party. So all you have to do is get out your Crock-Pot and layer them between parchment paper that you have cut into circles. Start with a single layer of Pigs in a Blanket followed by a circular layer of parchment paper and keep layering until they are all in the Crock-Pot. Now set your Crock-Pot on low and serve during your party.
Cooking Up Cottage http://www.cookingupcottage.com/

Seven Layer Bean Dip

 

Seven-Layer-Bean-Dip-1

Today is Cinco de Mayo, the day that commemorates Mexico’s victory over the French army at the Battle of Puebla in 1862.  Celebrate the day with this party starting Seven Layer Bean Dip.  This dip features seven wonderful layers that include flavorful refried beans, homemade guacamole, sour cream, cheese, onions, olives, and tomatoes.  So many wonderful ingredients in just one dish!  Now if that doesn’t get your party started off right I don’t know what will.  This dip is also perfect for other events like Memorial Day parties, graduation parties, 4th of July parties and any backyard cookout you have this summer.  So let’s get the our ingredients out and start the fiesta.

dip-2

Start by mixing 1 (16 oz.) can of refried beans with 1/4 of a cup of Picante sauce in a bowl.

beans mixed with salsa

Then spread the bean mixture into a 9 inch by 5 inch serving platter making the layer about 1/4 inch thick.

beans

Next wash, cut in half, and remove the skins and pits from 3 avocados.

avocados 2

Then in a bowl, mash together the avocados, 1 tablespoon of lime juice, and 1/4 teaspoon of salt. Then add in 1/2 of an onion that has been chopped, 1/4 teaspoon of garlic powder, and 1 tablespoon of fresh Cilantro that has been finely chopped.

mixing guacamole

cilantro Spread the guacamole on the bean layer.

guacamole

Spread 1 cup (8 oz.) of sour cream on the guacamole.

sour cream layer

Add the 1 cup of shredded cheddar cheese.

cheese layer

 Top with the remaining 1/2 of an onion (chopped), 2 tablespoons of sliced ripe olives, and 1 medium chopped tomato.

onion, olive, and tomato layers

Cover and store in the refrigerator.  Serve with tortilla chips. 

Seven Layer Bean Dip
 
Ingredients
  • 1 (16 oz.) can of refried beans
  • ¼ cup of picante sauce
  • 3 ripe avocados
  • 1 lime ( you will use 1 tablespoon of juice from the lime)
  • ¼ teaspoon salt
  • 1 onion chopped ( you will use ½ in the guacamole and ½ on the top of the dip)
  • ¼ teaspoon garlic powder
  • 1 tablespoon fresh chopped cilantro
  • 1 cup (8 oz.) sour cream
  • 1 cup shredded cheddar cheese
  • 2 tablespoons of sliced ripe olives
  • 1 medium chopped tomato
Instructions
  1. Start by mixing 1 (16 oz.) can of refried beans with ¼ of a cup of Picante sauce in a bowl.
  2. Then spread the bean mixture into a 9 inch by 5 inch serving platter making the layer about ¼ inch thick.
  3. Next wash, cut in half, and remove the skins and pits from 3 avocados.
  4. Then in a bowl, mash together the avocados, 1 tablespoon of lime juice, and ¼ teaspoon of salt. Then add in ½ of an onion that has been chopped, ¼ teaspoon of garlic powder, and 1 tablespoon of fresh Cilantro that has been finely chopped.
  5. Spread the guacamole on the bean layer.
  6. Spread 1 cup (8 oz.) of sour cream on the guacamole.
  7. Add the 1 cup of shredded cheddar cheese.
  8. Top with the remaining ½ of an onion (chopped), 2 tablespoons of sliced ripe olives, and 1 medium chopped tomato.
  9. Cover and store in the refrigerator. Serve with tortilla chips.

 

 

 

 

Pineapple and Green Pepper Cheese Ball

cheese-ball-2We had crazy blizzard conditions in Iowa today giving me a snow day to figure out what to make for the Big Game on Sunday.  I decided to go with one of my favorite party foods, a Pineapple and Green Pepper Cheese Ball, which is the perfect snack for any get together.  When I crafted this cheese ball, it took me back to the 80’s when my mom would make this as part of the goodies she would serve for her card club.  My sister and I would happily clean up the leftovers after the party.  So if you want to add some 80’s flair to your party, make this flavorful cheese ball filled with heavenly pineapple, crisp green peppers, juicy onions, and smothered with chopped pecans.  It will make your guests cheer.

4 crackers Start by finely chopping the green pepper.

green peppersNext finely chop the onion.

diced onionIn a mixer combine the 2 (8 oz.) packages of softened cream cheese, the 1/2 cup of finely chopped green pepper, the 1/2 cup of finely chopped onion, 1 (8 oz.) can of crushed pineapple that has been well-drained, and 1 tablespoon of Lawry’s Seasoned Salt.

mixing cheese ballMix together and form this mixture into a ball and set it on a plate covered with a layer of chopped pecans.

chopped pecans

Then cover the cream cheese with the remaining pecans.

adding pecans to the cheese ballNow chill the cheese ball in the refrigerator for several hours to let the flavors mix together and then serve with your favorite crackers.

cheese ball 1

crackers and plate

Pineapple and Green Pepper Cheese Ball

Ingredients

  • 1/2 cup finely chopped green pepper
  • 1/2 cup finely chopped onion
  • 2 (8 oz.) packages of softened cream cheese
  • 1 (8 oz.) can of crushed pineapple
  • 1 tablespoon of Lawry's Seasoned Salt
  • 2 cups of chopped pecans

Instructions

  1. Start by finely chopping the green pepper. Next finely chop the onion. In a mixer combine the 2 (8 oz.) packages of softened cream cheese, the 1/2 cup of finely chopped green pepper, the 1/2 cup of finely chopped onion, 1 (8 oz.) can of crushed pineapple that has been well-drained, and 1 tablespoon of Lawry's Seasoned Salt. Mix together and form this mixture into a ball and set it on a plate covered with a layer of chopped pecans. Then cover the cream cheese with the remaining pecans. Now chill the cheese ball in the refrigerator for several hours to let the flavors mix together and then serve with your favorite crackers.
http://www.cookingupcottage.com/2016/02/02/pineapple-and-green-pepper-cheese-ball/