Jalapeño Popper Wontons

It's always fun to try out new appetizer recipes during bowl season! These were definitely a winner, but  too hot for the kids. If you're serving them to littles, make sure to cut back on the jalapeños. 

-Allrecipes

1 (8 ounce) package cream cheese, softened

1 cup shredded Monterey Jack cheese

1 (4 ounce) can diced jalapeno peppers

2 cloves garlic, pressed

3 green onions, diced

1 (16 ounce) package wonton wrappers

1 quart vegetable oil for frying

In a medium bowl, mix the cream cheese, Monterey Jack cheese, jalapeno peppers, garlic and green onions.

Fill wonton wrappers with approximately 1 teaspoon cream cheese mixture each. Fold wrappers into triangles and press the edges with a moistened fork to seal.

In a large, deep skillet, heat the oil over medium high heat. Drop 4 wontons at a time into the oil and quickly fry, turning once. Remove when golden brown and drain on paper towels.

Black Tie Strawberries

I saw this idea in a newspaper and clipped it out to put in my "good ideas and to try" book. Here they are - 8 years later! :)

CPK's Spinach Artichoke Dip

All I can say is YUM! I've made many versions of spinach artichoke dip, but this one really takes the cake. It does take a few ingredients, and some time to make, but It's Worth It! Suzie made this to go along with the cookies for our holiday cookie exchange, and I liked it so much I just had to have it again! I made it for the Tostitos National Championship game and Brandon and I polished off a good portion of it all by ourselves. It was even good reheated the next day. :)

-Suzie Irwin

¼ cup olive oil
2 tablespoons unsalted butter
¾ cup diced white or yellow onion
1 ½ tablespoon minced garlic
½ cup flour
1 ½ cup chicken stock
1 ½ cup heavy cream
¾ cup grated Parmesan cheese
2 tablespoons dehydrated chicken stock base or crumbled bullion cubes
1 ½ tablespoon freshly squeezed lemon juice
1 teaspoon sugar
¾ cup sour cream
12 ounces frozen spinach, defrosted, drained, wrung out by hand and coarsely chopped
6 ounces canned artichoke bottoms, drained and cut into 1/8 inch slices
1 cup finely shredded Monterey Jack cheese
¾ teaspoon Tabasco Sauce (I'd use a little less next time)
Blue and white corn tortilla chips

In a large saucepan, warm olive oil and butter together over medium heat. When butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.

Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden blonde color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Add the Parmesan, chicken base or cubes, lemon juice and sugar and stir until thoroughly blended.

Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce and stir until the ingredients are thoroughly combined and the cheese in melted. Transfer to a warmed serving dish and serve immediately, accompanied by blue and white corn tortilla chips

Fried Mozzarella Sticks

There's nothing like fried cheese!

-Pioneer Woman/Kikkoman

16 pieces String Cheese, removed from wrappers (Kraft)
1/2 cups All-purpose flour (I added garlic powder)
2 whole eggs
3 Tbsp. milk
2 cups Panko Bread Crumbs
1 Tbsp. dried parsley flakes
canola oil, for frying
marinara sauce, for dipping

Slice string cheese pieces in half, for a total of 32 pieces.

Place flour (and garlic powder) in a small bowl.

In a separate bowl, whisk eggs and milk.

In another separate bowl, combine panko bread crumbs with parsley flakes.

TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in Panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.

IMPORTANT: ** Place tray in freezer for 20-30 minutes to flash freeze. **

TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat (or use deep fryer). When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.

Remove to paper towel-lined plate (salt lightly). Serve immediately with warm marinara sauce.

Mango Salsa

I love the savory/sweet flavors of mango salsa. This recipe is a combination of several different recipes and was quite tasty!

3 medium ripe mangos, peeled, pittted and diced
1-1/2 cups diced seeded roma tomatoes
1 can (4.5 oz) chopped green chilies or if you like more heat: 2 jalapenos, seeded and finely chopped
1/4 cup each diced green, red and yellow bell peppers (whatever you have on hand)
1/4 cup chopped green onions
2 Tbsp. lime juice
3 garlic cloves, minced
4 -1/2 tsp. chopped fresh cilantro
1 Tbsp. sugar
1-1/2 tsp. lime zest
1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients in a large bowl. Cover and refrigerate for 4 hours or overnight. Serve with tortilla chips.

Warm Bacon Cheese Spread

I've been wanting to try this recipe for a long time and last night's National Championship game provided the perfect opportunity! It took about 1 1/2 hours at 325 for my spread to be heated all the way through. Yummy 'loaded potato' type flavor. Make sure you have extra bread cubes on hand!

-Kristin Topham

1 (1 lb.) round loaf sourdough bread
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. sour cream
2 c. shredded Cheddar cheese
1 1/2 tsp. Worcestershire sauce
3/4 lb. bacon, cooked and crumbled
1/2 c. chopped green onions

Cut the top fourth of the loaf of bread; carefully hollow out the bottom, leaving a 1 inch shell. Set aside. In a mixing bowl, beat the cream cheese. Add the sour cream, Cheddar, and Worcestershire sauce until combined; stir in bacon and onions. Spoon into bread shell. Wrap in a piece of heavy-duty foil. Bake at 325 for 1 hour (1 1/2 hours) or until heated through. Serve with crackers and reserved bread cubes. Makes 4 cups.

Perky Olive Penguins

How cute are these?! I come from an olive-loving family, and family functions wouldn't be the same without kids and their olive-topped fingers. We don't often have olives at our house, since Paige and I are the only ones that like them, but I recently came across this cute appetizer recipe, and she and I had a fun time today making them together!

I swapped out the horseradish and seasonings for some ranch dip mix, and recommend drying the pimentos with a paper towel before trying to assemble the penguins.

-Adapted from Taste of Home

Jumbo pitted olives, drained
1 package (3 oz) cream cheese, softened
1/2 tsp. powdered ranch dressing mix
1 medium carrot, cut into 1/4 inch slices
Small pitted olives, drained
12 toothpicks with cellophane frilled tops
1 jar (2 oz) sliced pimentos

Cut a slit from the top to bottom of 12 jumbo olives; set aside. In a bowl, combine the next six ingredients; mix well. Fill a small heavy-duty plastic bag with cream cheese mixture. Cut a small hole in the corner of the bag; carefully pipe mixture into jumbo olives. Set aside.

Cut a small triangle out of each carrot slice; press triangles into small olives for a beak. On a each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch. Place the small olive, hole side down, over the jumbo olive so the beak, chest and feet are aligned. Carefully insert a toothpick through the top of head into body and carrot base. Wrap a pimiento around neck for a scarf. Yield: 1 dozen.

Hot Artichoke Dip

This dip is delicious and wonderful served with cubed french bread.

-Kacee Carlson

1 can artichokes (14 oz or so) (Reese Artichoke Hearts)
1 cup mayo
1 cup grated Parmesan cheese
1 cup grated Mozzarella cheese
1/8 - 1/4 tsp. garlic powder, if desired

Finely chop artichokes and combine with mayo, Parmesan and mozzarella. Cover with foil and Bake at 350 for around 30 minutes.

Roasted Raspberry & Chipotle Cream Cheese Dip

1 (8 oz) package cream cheese, room temperature
Fischer & Wieser Roasted Raspberry & Chipotle Sauce (check your Costco)

Pour sauce (approximately 1 cup) over cream cheese and serve with Wheat Thins.

BLT Appetizers

Focaccia (recipe here)

1/2 cup mayonnaise

1 head garlic, roasted (you'll only need 1/2)

8 oz. Sun-dried tomatoes, sliced into thin strips (I used the natural sun-dried tomatoes I found in the clear packages by the nuts and dried fruits at HEB)

3/4 lb. bacon

Romaine lettuce

Bake focaccia, set aside to cool.

To roast garlic: Remove outside papery layers. Slice top off of the head of garlic so each of the cloves are exposed. Place on a piece of foil, drizzle with olive oil, fold over the foil to tightly seal. Roast at 400 for 30-35 minutes. Cool. Pinch each clove to remove garlic from the skin and set aside.

Place bacon strips on a foiled-lined pan in the oven at 425 for 8 minutes. Rotate the pan 180 degrees and then bake for another 6-8 minutes until bacon is crisp. Remove from the pan and cool on paper towels.

Place mayonnaise and 1/2 of the reserved garlic in a food processor and pulse until garlic is finely chopped.

Square off the focaccia loaf by cutting off the rounded edges. Cut in half vertically for ease in assembling sandwiches. Cut each half horizontally using an electric knife.

Spread both sides of bread with mayonnaise-garlic mixture. Place strips of tomato on bottom sides of the bread. Top with bacon, then lettuce and top side of bread.

Secure sandwiches with party style toothpicks, spacing about every 2-3 inches. Slice in between toothpicks using an electric knife, making small, bite-sized sandwiches. Serve at room temperature.

Bacon-Wrapped Jalapenos with Cream Cheese

Photo: Ree Drummond, http://thepioneerwoman.com/cooking/

-Ree Drummond, The Pioneer Woman Cooks

Jalapenos

Cream Cheese, softened

Bacon, cut into thirds

Preheat oven to 375. Cut jalapenos in half lengthwise and remove seeds and membranes. Stuff with cream cheese and wrap with bacon section and secure with toothpick. Bake 20 minutes, till bacon is crisp. If bacon has not crisped after 20 minutes, broil for a few minutes to finish.

Summer Seafood Salsa

-HEB Cooking Connection

1/3-1/2 jar Dean Fearing's Sunkissed Apricot Sauce
1 container mild pico de gallo
1 can Miller's Select Jumbo Lump or Lump Crab Meat (optional)

Combine all ingredients in a bowl and mix. Serve with tortilla chips.

Bacon Wrapped 'Little Smokies'

-Melissa Hartung, Dry Creek Ward

1 lb. bacon (not thick sliced)
1 lb. 'little smokies'
Brown sugar

Preheat oven to 375. Cut bacon lengths in 3 equal lengths. Wrap each 'little smokie' in a little piece of bacon. Place then in a 9x13 inch pan. (You can secure the bacon on each with a wood toothpick. They are a little tricky to get them to lay flat together in the pan with the toothpicks. They are tricky to get out of the pan when they are hot without the toothpick! You decide! They are worth it (either way)! Sprinkle brown sugar over the entire pan, covering the 'little smokies.' Bake at 375 for about 30 minutes or until bacon looks cooked.

Sweet Chicken Bacon Wraps

Paula Deen

1 1/4 lbs. boneless, skinless chicken breasts (about 4 breasts)
1 lb. package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden toothpick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake at 350 for 30-35 minutes or until bacon is crisp.

Onion Rings

-Rachael Ray

Oil for frying
1 large Vidalia onion, sliced
1 15-oz can evaporated milk
2 c. flour
1 tsp. dry mustard
1 tsp. cayenne pepper
½ tsp. paprika
Salt

Dip onion rings in milk, then in flour mixture. Repeat. Fry in hot oil. Salt while hot.

Pumpkin Dip

-Dry Creek Ward YW Cookbook, 121, Carol Geddes

1 small (8 oz) container Cool Whip, thawed
1 (8 oz) pkg. cream cheese (room temp.), cut into small chunks
1 small (15 oz) can pumpkin
1 small (3.4 oz) box vanilla instant pudding
1 tsp. pumpkin pie spice
1 tsp. cinnamon

Place cream cheese and pumpkin in a large mixing bowl. Beat until mixture becomes smooth. Using a large spoon, stir in pudding mix, pie spice and cinnamon and then gently fold in Cool Whip. Place the mixture in a covered container and place in the refrigerator to chill.
This is so yummy and great with graham crackers (Honey Maid sticks are great), Teddy Grahams, and gingersnaps.