Buffalo Wing Bites

February 7, 2015 Leave a Comment

 

Buffalo Wing Bites

Buffalo Wing Bites

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

The buffalo wing fans in my family were happy to taste test when I invented these snacks.  We love them anytime.

              Jasey McBurnett                                                              Rock Springs, Wyoming

 

Buffalo Wing Bites Recipe

 

Buffalo Wing Bites

2 Tbsp. grated Parmesan cheese

1 envelope ranch salad dressing mix, divided

1 cup mayonnaise

1 cup 2% milk

¼ cup crumbled blue cheese, optional

1 ¼ cups finely chopped cooked chicken breast

1 ¼ cups (5 oz.) shredded cheddar-Monterey Jack cheese

¼ cup Buffalo wing sauce

1 tube (13.8 oz.) refrigerated pizza crust

2 Tbsp. butter, melted

 

Preheat oven to 400 F.  In a small bowl, combine Parmesan cheese and 1 teaspoon dressing mix.  In another bowl, mix mayonnaise, milk and remaining dressing mix.  If desired, stir in blue cheese.  Refrigerate until serving.

In a large bowl, mix chicken, cheddar-Monterey Jack cheese and wing sauce.  On a lightly floured surface, unroll pizza crust dough and pat into a 14 x 12 inch rectangle.  Cut into 24 squares.

Place 1 rounded tablespoon chicken mixture on the center of each square.  Pull corners together to enclose filling; pinch to seal.  Place 1 inch apart on greased baking sheets, seam side down.  Brush tops with butter; sprinkle with Parmesan cheese mixture.

Bake 15-17 minutes or until golden brown.  Serve with dressing.        2 dozen (2 cups dressing)

 

(Recipe for Buffalo Wing Bites was in www.tasteofhome.com, 2015)

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Spicy Sweet Potato Chips & Cilantro Dip

November 19, 2014 Leave a Comment

 

Spicy Sweet Potato Chips & Cilantro Dip

Spicy Sweet Potato Chips & Cilantro Dip

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This cool, creamy dip is a great partner for the spicy sweet potato chips.  They’re made for each other!!

            Libby Walp                                                                                         Chicago, Illinois

 

Spicy Sweet Potato Chips & Cilantro Dip Recipe

 

Spicy Sweet Potato Chips & Cilantro Dip

2 to 3 large sweet potatoes (1 ¾ pounds), peeled and cut into 1/8 inch slices

2 Tbsp. canola oil

1 tsp. chili powder

½ tsp. garlic powder

½ tsp. taco seasoning

¼ tsp. salt

¼ tsp. ground cumin

¼ tsp. pepper

1/8 tsp. cayenne pepper

Dip:        ¾ cup mayonnaise

½ cup sour cream

2 oz. cream cheese, softened

4 ½ tsp. minced fresh cilantro

½ tsp. celery salt

1/8 tsp. pepper

 

Place sweet potatoes in a large bowl.  In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat.

Arrange potatoes in a single layer in two ungreased 15 inch x 10 inch baking pans.  Bake at 400 F. for 25-30 minutes or until golden brown, turning once.  Repeat with remaining potatoes.

In a small bowl, beat dip ingredients until blended.  Serve with chips.          12 servings (1 ½ cups dip)

 

(Recipe for Spicy Sweet Potatoes Chips & Cilantro Dip was in www.tasteofhome.com, 2014)

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Chicken Salad-Stuffed Peppers

July 30, 2014 Leave a Comment
Chicken Salad-Stuffed Peppers

Chicken Salad-Stuffed Peppers

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

We love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad.

                 Mary Marlowe Leverette                                              Columbia, South Carolina

               

Chicken Salad-Stuffed Peppers Recipe

Chicken Salad-Stuffed Peppers

4 green onions, finely chopped

½ cup mayonnaise

2 Tbsp. lemon juice

½ tsp. Dried tarragon

½ tsp. pepper

¼ tsp. salt

2 cups finely chopped rotisserie chicken

½ cup shredded Monterey Jack cheese

1 celery rib, finely chopped

4 medium sweet red peppers

Crushed potato chips, optional

 

Preheat oven to 350 F.  In small bowl, mix the first six ingredients.  Add chicken, cheese and celery; toss to coat.

Cut peppers lengthwise in half; remove seeds.  In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain.

Place in a greased 13×9 inch baking dish.  Fill with chicken mixture.  If desired, sprinkle with chips.  Bake, uncovered, 15-20 minutes or until filling is heated through.          4 servings

 

(Recipe for Chicken Salad-Stuffed Peppers was on www.tasteofhome.com, 2014)

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Tuscan Burgers with Pesto Mayo

June 29, 2014 Leave a Comment

 

Tuscan Burgers with Pesto Mayo

Tuscan Burgers with Pesto Mayo

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Everyone needs to bring their appetite when you serve these man-sized burgers.  They have a bit of Italy in them with the use of pancetta, pesto and mozzarella cheese.  Try them and you’ll love them!

             Rita Combs                                                                         Valdosta, Georgia

 

Tuscan Burgers with Pesto Mayo Recipe

Tuscan Burgers with Pesto Mayo

¼ cup mayonnaise

¼ cup prepared pesto, divided

3 oz. sliced pancetta, finely chopped

¼ tsp. pepper

1/8 tsp. kosher salt

1 lb. ground turkey of beef

1 small red onion, cut into 4 slices

1 large tomato, cut into 4 slices

1 Tbsp. olive oil

8 oz. fresh mozzarella cheese, cut into 4 slices

4 Italian rolls, split

1 cup fresh arugula or fresh baby spinach

 

In a small bowl, combine mayonnaise and 2 tablespoons pesto; cover and chill until serving.  In a large bowl, combine the pancetta, pepper, salt and remaining pesto.  Crumble beef over mixture and mix well.  Shape into 4 patties.

Brush onion and tomato slices with oil.  Grill onion over medium heat for 4-6 minutes on each side or until crisp-tender.  Grill tomato for 1-2 minutes on each side or until lightly browned.

Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160 F. and juices run clear.

Top burgers with mozzarella cheese.  Grill 1 minute longer or until cheese is melted.  Spread cut sides of rolls with pesto mayonnaise; top burgers with onion, tomato and arugula.       4 servings

 

(Recipe for Tuscan Burgers with Pesto Mayo was on www.tasteofhome.com, 2014)

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Lemony Tortellini Bacon Salad

June 26, 2014 Leave a Comment
Lemony Tortellini Bacon Salad

Lemony Tortellini Bacon Salad

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Who says summer meals have to be complicated?  We love this tangy, simple and tasty salad on warm summer nights.  Add a cold glass of lemonade or iced tea and dinner couldn’t be easier.

           Samantha Vicars                                                                             Kenosha, WI

 

Lemony Tortellini Bacon Salad Recipe

Lemony Tortellini Bacon Salad

2 cups frozen cheese tortellini (about 8 oz.)

4 cups frozen broccoli florets

¾ cup mayonnaise

1 Tbsp. balsamic vinegar

2 tsp. lemon juice

¾ tsp. dried oregano

¼ tsp. salt

1 package (5 oz.) spring mix salad greens

4-5 bacon strips, cooked and crumbled

 

In a large saucepan, cook tortellini according to package directions, adding broccoli during the last 5 minutes of cooking.  Meanwhile, in a small bowl, mix mayonnaise, vinegar, lemon juice, oregano and salt.

Drain tortellini and broccoli; gently rinse with cold water.  Transfer to a large mixing bowl.  Add dressing; gently; toss to coat.  Serve over salad greens; sprinkle with bacon.           4 servings

 

(Recipe for Lemony Tortellini Bacon Salad was on www.tasteofhome.com, 2014)

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Curry Chicken Pasta Salad

June 24, 2014 Leave a Comment

 

Curry Chicken Pasta Salad

Curry Chicken Pasta Salad

This dish is a must for any baby or wedding shower, potluck or picnic.

 

Curry Chicken Pasta Salad Recipe

Curry Chicken Pasta Salad

2 ½ – 3 lbs. boneless, skinless chicken breast (about 8 breast pieces)

2 Tbsp. melted butter

½ – 1 tsp. GRANULATED GARLIC POWDER, to taste

½ – 1 tsp.  PENZEYS GROUND PEPPER, to taste

½ – 1 tsp. salt, to taste

1 lb. rotini pasta, white or whole wheat, cooked and well drained

6 stalks celery, chopped

2 medium onions, minced

1 large bunch green grapes

2 – 4 tsp. MAHARAJAH CURRY POWDER

2 cups mayonnaise – WE USED LIGHT

(HIGHLIGHTED – are found in PENZEYS SPICES)

 

Preheat oven to 350 F.   Trim the chicken of any fat.  Place in a baking pan and drizzle with the melted butter.  Season with GARLIC, PEPPER and salt.  Bake at 350 F. for about 40 minutes, until cooked through.  Refrigerate until cool and then cut into chunks.

In a serving bowl, combine the chicken, cooked pasta, celery, onions and grapes.

In a separate bowl, combine the MAHARAJAH CURRY POWDER with the mayonnaise and mix well.  Add to the pasta mixture and stir to combine.

Chill for several hours or overnight before serving.  Taste and add extra salt and pepper as desired before serving.          8 servings

 

(Recipe for Curry Chicken Pasta Salad was in Penzeys Spices catalog)

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Spinach Dip

January 3, 2013 Leave a Comment
Spinach Dip

Spinach Dip

In 1998 my husband, Mike and myself had gone to the First Greco Family Picnic (they have it every 5 years).  Over the next few months, Diane Randesi (one of the children of the Greco clan) had put together a cookbook that everyone who attended the picnic (about 100 people or more) contributed recipes to the cookbook.

Spinach Dip/by Sue Greco/The Greco Family “Cook”Book

Spinach Dip

1 (10 oz.) pkg. frozen spinach, chopped, thawed and squeezed

1 cup mayonnaise

½ cup scallions, thinly sliced

½ parsley, fresh, chopped

¼ cup plain yogurt

¼ tsp. salt

1/8 tsp. pepper

1 Lb. round rye bread (plus an extra loaf for more to dip)

Mix all ingredients (except bread) and chill in refrigerator.  Carefully slice off top of bread round, and hollow out the center.  Use the hollowed-out pieces for dipping. 

Pour chilled dip into hollow bread round.  Place cut-up bread on the serving plate around the bread round.  Replace top of bread round until ready to serve or when transporting.  When ready to serve, cut up an extra loaf of bread into pieces for dipping.  Store in refrigerator. 

(Recipe for the Spinach Dip was in the Greco Family “Cook”Book, Sue Greco, 1998.)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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