Cranberry BBQ Meatballs

Jul 9, 2019 by

Appetizer with only 4 ingredients who would have thought they taste so delicious for young and old. This is an easy Crockpot recipe, perfect for a party.

Ingredients
  • 32 Oz frozen Italian meatballs
  • 1 bottle of your favorite BBQ sauce 28 oz
  • 1 can of Jellied cranberries 14oz
  • 1 cup of orange juice
 
Instructions
  1. Put the frozen meatballs in the crockpot add the jellied cranberry sauce, one cup of orange juice, and the BBQ sauce of your choice. Put the crockpot on low for 3-4 hours. Ready to serve.

Cranberry BBQ Meatballs
 
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Appetizer with only 4 ingredients who would have thought they taste so delicious for young and old. This is an easy crockpot recipe, perfect for a party.
Recipe type: Appetizer
Ingredients
  • 32 Oz frozen Italian meatballs
  • 1 bottle of your favorite BBQ sauce 28 oz
  • 1 can of Jellied cranberries 14oz
  • 1 cup of orange juice
Instructions
  1. Put the frozen meatballs in the crockpot add the jellied cranberry sauce, one cup of orange juice, and the BBQ sauce of your choice. Put the crockpot on low for 3-4 hours. Ready to serve.

 

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Taco Dip

Oct 23, 2016 by

 

Ingredients

  • 1 (12 oz) package of cream cheese
  • ½ cup of sour cream
  • 2 tsp chili powder
  • 1½ tsp ground cumin
  • 1/8 tsp of cayenne pepper
  • 1 cup of salsa
  • 1 cup of shredded cheese of your choice (ea. Cheddar, Monterey Jack)
  • ½ cup of diced tomatoes
  • ¼ cup of sliced green onions
  • optional black olives

Instructions

  1. Soften the cream cheese in the microwave for about 30 seconds. Add the Sour cream, chili powder, cumin, and the cayenne pepper. Mix until well blended. Stir in the salsa. Spread onto a serving dish. Top with the cheeses, tomatoes and green onions. Serve with tortilla chips.
    Taco Dip
     
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    Recipe type: Appetizer
    Ingredients
    • 1 (12 oz) package of cream cheese
    • ½ cup of sour cream
    • 2 tsp chili powder
    • 1½ tsp ground cumin
    • ⅛ tsp of cayenne pepper
    • 1 cup of salsa
    • 1 cup of shredded cheese of your choice (ea. Cheddar, Monterey Jack)
    • ½ cup of diced tomatoes
    • ¼ cup of sliced green onions
    • optional black olives
    Instructions
    1. Soften the cream cheese in the microwave for about 30 seconds. Add the Sour cream, chili powder, cumin, and the cayenne pepper. Mix until well blended. Stir in the salsa. Spread onto a serving dish. Top with the cheeses, tomatoes and green onions. Serve with tortilla chips.

 

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Baked Buffalo Hot Wings

Dec 14, 2014 by

This is an oven-baked version of the classic fried finger food buffalo wings. No grease smell in your house and I am sure way more healthier then the fried version. Found this recipe on Yahoo news and didn’t change a bit of it except the hot sauce mixture.

Ingredients
  • 1½ cups hot sauce of your choice
  • 1 cup buttermilk
  • 1 tsp garlic powder
  • chicken wings, separated into 2 pieces and wing tips discarded
  • 2 tbsp butter (1/2 stick), melted
  • ½ cup of honey
  • 1 tsp vinegar
  • Celery sticks
  • Carrots
  • Ranch Dressing
Instructions
  1. If you have bought the whole wings then you need to cut them up in pieces and discard the tips.
  2. Place 1 cup hot sauce and 1 cup of buttermilk and the garlic powder in a large resealable plastic bag,stir to combine. Add the wings; seal the bag, pressing out any excess air; and turn the bag to coat the wings evenly. Marinate in the refrigerator, turning occasionally, for at least 2 hours or overnight.
  3. Heat the broiler to high and arrange a rack in the middle of the oven. Cover a baking sheet with aluminum foil and place a wire rack on it. Remove the wings from the marinade, letting any excess drip off, and arrange in a single layer on the rack. Discard the marinade and broil the wings until the meat starts to pull away from the bones and the skin is deep golden brown, bubbling, and crisped, 12-15 minutes. Remove from the oven and turn the wings over using tongs. Return wings to the oven and continue broiling until the skin is deep golden brown, bubbling, and crisped on the second side, about 12-15 minutes more.
  4. Meanwhile, combine remaining ½ cup hot sauce and melted butter, honey and vinegar in a pot and cook till bubbly.
  5. Add cooked wings and toss to coat. Serve immediately with ranch dressing, celery sticks and carrots.

 

4.5 from 2 reviews
Baked Buffalo Hot Wings
 
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This is an oven-baked version of the classic fried finger food buffalo wings. No grease smell in your house and I am sure way more healthier then the fried version.
Author:
Recipe type: Appetizer
Cuisine: American
Serves: 20
Ingredients
  • 1½ cups hot sauce of your choice
  • 1 cup buttermilk
  • 1 tsp garlic powder
  • chicken wings, separated into 2 pieces and wing tips discarded
  • 2 tbsp butter (1/2 stick), melted
  • ½ cup of honey
  • 1 tsp vinegar
  • Celery sticks
  • Carrots
  • Ranch Dressing
Instructions
  1. If you have bought the whole wings then you need to cut them up in pieces and discard the tips. Place 1 cup hot sauce and 1 cup of buttermilk and the garlic powder in a large resealable plastic bag,stir to combine. Add the wings; seal the bag, pressing out any excess air; and turn the bag to coat the wings evenly. Marinate in the refrigerator, turning occasionally, for at least 2 hours or overnight.
  2. Heat the broiler to high and arrange a rack in the middle of the oven. Cover a baking sheet with aluminum foil and place a wire rack on it. Remove the wings from the marinade, letting any excess drip off, and arrange in a single layer on the rack. Discard the marinade and broil the wings until the meat starts to pull away from the bones and the skin is deep golden brown, bubbling, and crisped, 12-15 minutes. Remove from the oven and turn the wings over using tongs. Return wings to the oven and continue broiling until the skin is deep golden brown, bubbling, and crisped on the second side, about 12-15 minutes more.
  3. Meanwhile, combine remaining ½ cup hot sauce and melted butter, vinegar and ½ cup of honey in a pot and cook till bubbly.
  4. Add cooked wings and toss to coat. Serve with ranch dressing, celery sticks and carrots.

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Black Eye Pea Dip

Sep 3, 2012 by


Ingredients

1 can (14-ounce) Can Black-eyed Peas
1/4 onion
1/4 cup sour cream
1 can 4 1/2 oz green chiles
1 cup Grated Sharp Cheddar Cheese
3 Tablespoons Salsa
Hot Sauce, to taste

Instructions

1. Preheat oven to 350 degrees. Drain and rinse the black-eye peas, put in your food processor, if you don’t have one just use your potato masher. Add all other ingredients. Spread into a baking dish and bake for 20 minutes until hot and bubbly.
2.  Serve the black eye pea dip with tortilla chips.


Black Eye Pea Dip
 
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A great hot dip.
Author:
Recipe type: Appetizer/Snack
Ingredients
  • 1 can (14-ounce) Can Black-eyed Peas
  • ¼ onion
  • ¼ cup sour cream
  • 1 can 4½ oz green chiles
  • 1 cup Grated Sharp Cheddar Cheese
  • 3 Tablespoons Salsa
  • Hot Sauce, to taste
Instructions
  1. Preheat oven to 350 degrees. Drain and rinse the black-eye peas, put in your food processor, if you don’t have one just use your potato masher. Add all other ingredients. Spread into a baking dish and bake for 20 minutes until hot and bubbly.
  2. Serve the black eye pea dip with tortilla chips.

*My Recipe Card. Click on the pic below and save to your hard drive. Print as a 4×6 picture*

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Deviled Eggs

Jul 8, 2012 by


It makes you wonder how in the world stuffed eggs became “deviled eggs”. what does the term “deviled” actually mean? The word “deviled” first appeared in print in 1786 and was used to describe highly seasoned fried or boiled dishes. By the 1800’s, the term “deviled” evolved and was often used as a culinary term to describe fiery hot spiced dishes or condiments. The use of the word was presumably adopted due to the symbolism of the devil and the excessive heat of, well, you know where. In the 19th century, the word deviled continued to be used to describe hot seasonings, more specifically cayenne or mustard, and again brought with it the connotation of that “hot spot down under”—something hot and spicy.

In modern language, however, the word deviled has a broader meaning and is typically defined as a food that is dark, rich, chocolate, spicily piquant or stimulating item and contains heavy seasoning. The term is deviled is used to describe eggs, crab, cakes, and many other dishes.

Ingredients

  • 5 eggs
  • 2 slices ham
  • 2 tbsp minced cocktail onion
  • 3 German gherkins
  • 1/2 cup mayonnaise
  • dash of pepper
  • dash of salt
  • dash of paprika

Instructions

  1. Boil the eggs for 8 min and peel them. Cut the egg in half and take the yolk out. Mash them up with a fork. Mix the minced cocktail onions, gherkins, ham and mayonnaise, pepper and salt. Mix this all in the egg mixture. You don’t have to fill the eggs with it now you can do that later. Put the egg mixture in a ziplock bag. When you are ready to serve them snip the corner of the ziplock back and squirt the egg mixture into the eggs. Sprinkle with paprika.

 

Deviled Eggs
 
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It makes you wonder how in the world stuffed eggs became "deviled eggs". what does the term "deviled" actually mean? The word “deviled” first appeared in print in 1786 and was used to describe highly seasoned fried or boiled dishes. By the 1800's, the term "deviled" evolved and was often used as a culinary term to describe fiery hot spiced dishes or condiments. The use of the word was presumably adopted due to the symbolism of the devil and the excessive heat of, well, you know where. In the 19th century, the word deviled continued to be used to describe hot seasonings, more specifically cayenne or mustard, and again brought with it the connotation of that "hot spot down under"—something hot and spicy. In modern language, however, the word deviled has a broader meaning and is typically defined as a food that is dark, rich, chocolate, spicily piquant or stimulating item and contains heavy seasoning. The term is deviled is used to describe eggs, crab, cakes, and many other dishes.
Author:
Recipe type: Appetizer/Snack
Cuisine: Dutch
Serves: 10
Ingredients
  • 5 eggs
  • 2 slices ham
  • 2 tbsp minced cocktail onion
  • 3 German gherkins
  • ½ cup mayonnaise
  • dash of pepper
  • dash of salt
  • dash of paprika
Instructions
  1. Boil the eggs for 8 min and peel them. Cut the egg in half and take the yolk out. Mash them up with a fork. Mix the minced cocktail onions, gherkins, ham and mayonnaise, pepper and salt. Mix this all in the egg mixture. You don't have to fill the eggs with it now you can do that later. Put the egg mixture in a ziplock bag. When you are ready to serve them snip the corner of the ziplock back and squirt the egg mixture into the eggs. Sprinkle with paprika.

 

*Arrisje’s Recipe Card. Click on the pic below, save on your hard drive, print as a 4×6 pic*

Deviled Eggs

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Crack Rotel

Jan 22, 2012 by


We all heard of the Velveeta Rotel dip, in my opinion this one is way better then the Velveeta Rotel dip. My niece Karlesha told me what was in her crack rotel dip. I made it similar like hers but added pico de gallo. Once you taste this dip you will understand the name:) It is that good you can’t stop eating it. Someone said it was like crack, they couldn’t stop eating it…hence the name:). You can eat it cold or hot.

Ingredients

2 blocks of cream cheese
1/4 cup cooked jimmy dean breakfast sausage
1/4 cup salsa
For the Pico de Gallo
1 mango
1/3 cup chopped cilantro (if you don’t like cilantro use parsley)
2 green onions
1/2 small onion minced
2 chopped tomatoes
1 Annaheim pepper
1/2 tsp pepper
1/8 tsp salt
2 tbsp lemon juice.

Instructions

  1. First we need to make the Pico de Gallo. Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put that in the refrigerator so it can marinate for at least an hour.
  2. Put the 2 cream cheese blocks in a bowl, microwave for 1 1/2 minute. Add 1/4 chunky salsa and 1/4 cup cooked Jimmy Dean. Mix it all up and top it off with the Pico de Gallo. Eat with brown bean tortilla chips. If you like to eat this dip warm put all in a crock pot.

Crack Rotel
 
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We all heard of the Velveeta Rotel dip, in my opinion this one is way better then the Velveeta Rotel dip. My niece Karlesha told me what was in her crack rotel dip. I made it similar like hers but added pico de gallo. Once you taste this dip you will understand the name:) It is that good you can't stop eating it. Someone said it was like crack, they couldn't stop eating it...hence the name:). You can eat it cold or hot.
Author:
Recipe type: Appetizer/Snack
Cuisine: American
Ingredients
  • 2 blocks of cream cheese
  • ¼ cup cooked jimmy dean breakfast sausage
  • ¼ cup salsa
For the Pico de Gallo
  • 1 mango
  • ⅓ cup chopped cilantro (if you don't like cilantro use parsley)
  • 2 green onions
  • ½ small onion minced
  • 2 chopped tomatoes
  • 1 Annaheim pepper
  • ½ tsp pepper
  • ⅛ tsp salt
  • 2 tbsp lemon juice.
Instructions
  1. First we need to make the Pico de Gallo. Chop up all the vegetables and fruit, add the lemon juice, pepper and salt. Put that in the refrigerator so it can marinate for at least an hour.
  2. Put the 2 cream cheese blocks in a bowl, microwave for 1½ minute. Add ¼ chunky salsa and ¼ cup cooked Jimmy Dean. Mix it all up and top it off with the Pico de Gallo. Eat with brown bean tortilla chips. If you like to eat this dip warm put all in a crock pot.

*Arrisje’s Recipe Card. Click on the pic below, save to your hard drive and print as a 4×6 pic*

Recipe Card Crack Rotel
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Frikandel (Dutch)

Jan 2, 2012 by

A frikandel (plural frikandellen) is a Dutch snack, a sort of minced-meat hot dog,developed in 1959.It is a long, skinless, dark-coloured sausage that is eaten hot. Unlike other sausages, a frikandel is deep-fried. Sometimes it is served on a bun and is then called a broodje frikandel. In Belgium it is mostly called a “curryworst”. Due to the absence of skin, one could argue that it technically isn’t a sausage.In the Netherlands, Belgium and Curacao, the frikandel mainly consists of a mixture of pork, beef, chicken, and by some manufacturers, horse meat.It is usually served with curry ketchup sauce and/or mayonnaise, though some people eat it with tomato ketchup. A frikandel with mayonnaise, curry ketchup sauce and chopped onion comprises a frikandel speciaal. The frikandel speciaal usually has a deep cut in the middle to provide room for the chopped onions and the sauces. For best results, the cut is made before frying the frikandel.In many other countries, including South Africa, Denmark and Germany, frikadel or frikadelle (not to be confused with frikandel) is the local name of minced-meat meatballs or patties like those used in hamburgers.It took me a while to get this the way I wanted it. From what I have been told it taste just like at home 🙂I used to roll them which was a major pain, they used to fall apart when I was boiling them.I have tried many ways to get the shape of the frikandel right. I finally got something that actually works. It’s another kitchen gadget called Millecroquettes, it was designed to make kroketten, I use it for the frikandel and the kroket.


Ingredients:

2 lb ground pork
1 onion
2 minced garlic clove
5 boiled potatoes (mashed)
1 egg
2 tsp pepper
3 tsp. salt
2 tsp. nutmeg
1 bouillon cube

For the Curry Ketchup:

1/4 cup minced onion
1 tbsp butter
1 tsp curry
1 tsp paprika
pinch of cayenne
1 cup of ketchup
1/2 cup of water

Instructions

Peel the potatoes and boil the potatoes for about 15 min or untill done. Push the potatoes through the ricer if you don’t have a ricer just mash them.Add the ground pork, finely minced onion and garlic to the potatoes. Then add 1 egg and the seasonings. Mix well.Add water to a large pot and 1 bouillon cube, and heat to 80C/176F . Put the meat mixture in the Millecroquettes machine and push them out. When the water is coming to the right temperature add the frikandellen and boil them for 10 minutes. Put the frikandellen in the fridge, so they can cool down. At this point you can either freeze them for later use, or deep fry them now. To freeze them put the frikandellen on parchment paper and stick them in the freezer for about 1 hour, this is called a flash freeze. Then put the frikandellen in a ziploc bag and use them another time.Deep fry them at a temp of 375F until brown. Remember you just need to brown them because they are already cooked, so it shouldn’t take you but a few minutes. If you take them out of the freezer, defrost them first and then fry.

Frikandel special is after you fry them cut the roll in the middle (like a hotdog) add raw cut up onion, mayonnaise and curry ketchup or regular ketchup.

If you can’t buy the curry ketchup you just have to make it yourself the following way: Cook 1/4 cup of minced onion in a saucepan with 1 tbsp butter until soft. Add 1 tsp curry powder, 1 tsp paprika, and a pinch of cayenne. Cook until toasted about 1 minute. Add 1 cup of ketchup and 1/2 cup of water. Simmer until thick that should take about 25 minutes.

I haven’t been able to duplicate Dutch french fries mayonaise. If anyone out there made the perfect replica please share.

For those of you who would like to order this gadget, you can find it here:

For those who would like to buy this gadget, you can buy it here: Millecroquette

And there is another one that you can order here in the USA from Tupperware or buy it on ebay, it’s called a snackpress

 

Recipe Card Frikandel

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Frikandel
 
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A frikandel (plural frikandellen) is a Dutch snack, a sort of minced-meat hot dog,developed in 1959.
Author:
Recipe type: Appetizer/Snack
Cuisine: Ducth
Ingredients
  • 2 lb ground pork
  • 1 onion
  • 2 minced garlic clove
  • 5 boiled potatoes (mashed)
  • 1 egg
  • 2 tsp pepper
  • 3 tsp. salt
  • 2 tsp. nutmeg
  • 1 bouillon cube
For the Curry Ketchup:
  • ¼ cup minced onion
  • 1 tbsp butter
  • 1 tsp curry
  • 1 tsp paprika
  • pinch of cayenne
  • 1 cup of ketchup
  • ½ cup of water
Instructions
  1. Peel the potatoes and boil the potatoes for about 15 min or untill done. Push the potatoes through the ricer if you don't have a ricer just mash them.
  2. Add the ground pork, finely minced onion and garlic to the potatoes. Then add 1 egg and the seasonings. Mix well.
  3. Add water to a large pot and 1 bouillon cube, and heat to 80C/176F . Put the meat mixture in the Millecroquettes machine and push them out. When the water is coming to the right temperature add the frikandellen and boil them for 10 minutes. Put the frikandellen in the fridge, so they can cool down. At this point you can either freeze them for later use, or deep fry them now. To freeze them put the frikandellen on parchment paper and stick them in the freezer for about 1 hour, this is called a flash freeze. Then put the frikandellen in a ziploc bag and use them another time.
  4. Deep fry them at a temp of 375F untill brown. Remember you just need to brown them because they are already cooked, so it shouldn't take you but a few minutes. If you take them out of the freezer, defrost them first and then fry.
  5. Frikandel special is after you fry them cut the roll in the middle (like a hotdog) add raw cut up onion, mayonnaise and curry ketchup or regular ketchup.
  6. If you can't buy the curry ketchup you just have to make it yourself the following way: Cook ¼ cup of minced onion in a saucepan with 1 tbsp butter until soft. Add 1 tsp curry powder, 1 tsp paprika, and a pinch of cayenne. Cook until toasted about 1 minute. Add 1 cup of ketchup and ½ cup of water. Simmer until thick that should take about 25 minutes.
Nutrition Information
Serving size: 12

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Chili’s South Western Egg Rolls

Jan 1, 2012 by

Chilis Southwestern Egg Rolls

This is a great copycat recipe of Chili’s South Western Egg Rolls and can be used as an appetizers, or dinner since it got everything already in one small package. 🙂 It’s best to make these a day ahead before consumption. The 4 hours 20 minute prep time includes freezing this appetizer.

Ingredients

1/2 cup corn (drained)
1/2 cup black beans
6 minced green onion
2 chopped tomatoes
1/2 cut up red bell pepper
1/2 package defrosted chopped spinach and drained
2 medium chicken breast or left over rotisserie chicken
1 cup shredded Mexican Cheese
1 tsp ground cumin
2 tbsp fresh chopped parsley
1 tsp chili powder
salt and pepper (if desired)
1/2 tsp hot sauce
10 flour tortillas or egg roll wrappings

Instructions

1. Boil the chicken till done and dice up. Heat 1 tbsp olive oil in a pan over medium heat. Stir in the cut up chicken then add the green onions and red or green pepper. Cook and stir 3 minutes, until tender. Mix in corn, black bean.

2. Add the spinach, parsley, cumin, chili powder, salt pepper and hot sauce. Cook and stir 3 minutes, until well blended and tender. Remove from heat and stir in the Mexican Cheese so that it melts.

3. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

4. The Dipping Sauce combine below ingredients, put in fridge till ready to eat. 1/4 cup smashed fresh avocado (about half of an avocado), 1/4 cup mayonnaise, 1/2 cup sour cream, 1 1/2 teaspoons vinegar, 2 tbsp parsley, 1 tsp minced garlic, 1 tsp dried dill weed, 1 dash pepper.

 

 

*My Recipe Card. Click on the pic below, save to your hard drive. Print as a 4×6 pic*

Recipe Card South Western Egg Rolls

Chili's South Western Egg Rolls
 
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This is a good copy cat recipe of Chili's and can be used as an appetizers, or dinner since it got everything already in one small package. 🙂 It's best to make these a day ahead before consumption. .The 4 hours 20 minute prep time includes freezing this appetizer.
Author:
Recipe type: Appetizer/Snack
Cuisine: CopyCat/TexMex
Ingredients
  • ½ cup corn (drained)
  • ½ cup black beans
  • 6 minced green onion
  • 2 chopped tomatoes
  • ½ cut up red bell pepper
  • ½ package defrosted chopped spinach and drained
  • 2 medium chicken breast or left over rotisserie chicken
  • 1 cup shredded Mexican Cheese
  • 1 tsp ground cumin
  • 2 tbsp fresh chopped parsley
  • 1 tsp chili powder
  • salt and pepper (if desired)
  • ½ tsp hot sauce
  • 10 flour tortillas or egg roll wrappings
Instructions
  1. Boil the chicken till done and dice up. Heat 1 tbsp olive oil in a pan over medium heat. Stir in the cut up chicken then add the green onions and red or green pepper. Cook and stir 3 minutes, until tender. Mix in corn, black beans
  2. Add the spinach, parsley, cumin, chili powder, salt pepper and hot sauce. Cook and stir 3 minutes, until well blended and tender. Remove from heat and stir in the Mexican Cheese so that it melts.
  3. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.
  4. The Dipping Sauce combine below ingredients put in fridge till ready to eat. ¼ cup smashed fresh avocado (about half of an avocado), ¼ cup mayonnaise, ½ cup sour cream, 1½ teaspoons vinegar, 2 tbsp parsley, 1 tsp minced garlic, 1 tsp dried dill weed, 1 dash pepper.

 

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