During Sunday Football games, I was in the kitchen, making food with my mom for the boys. We usually made the same things; stuffed mushrooms or clams, buffalo wings, chips and dips, you know, party food! So I've decided that todays post is going to be a few of those great appitizer we used to make. Nothing fancy, just some quick and tasty finger foods.
Ingredients
1 lrg pkg of white button mushrooms
1 stick of butter
1 lb sweet Italian sausage
1 small onion, minced
2 cloves garlic, minced
1 tbs Italian seasoning
2 tbs fresh grated Parmesan cheese
1/2 c - 1 c bread crumbs
In a lrg sautee pan, cook the sausage, breaking it up while cooking. Meanwhile, pull the stems from the mushrooms and the the caps and stems with a damp towel to remove and dirt. Chop the mushrooms stems and set aside. Once the sausage is cooked, removed it from the pan to paper towels to absorb some of the fat. Discard any dripping that remain in the pan. Return the pan to medium heat and melt the butter. While it's melting pulse the sausage in a food processor until it's fairly small. This is so you don't have any big chunks of sausage in your filling. Once the butter is melted, add in the garlic and onion and cook for about a minute. Return the sausage to pan, adding in the seasoning and the chopped mushroom stems. Cook briefly until heated through. Add in the bread crumbs, starting with just 1/2 a cup. Once they are stirred in, if the mixture is still really wet add a little more until the mixture holds it self together. Place about a tablespoon of filling into each of the mushroom caps, using your hands to compress and shape it. Once all the mushrooms are filled, place them into a baking dish big enough to hold them all, just barely touching. Drizzle with olive oil and bake in a preheated 350 oven for about 30 mins.
4 lrg russet potatoes
olive oil
salt and pepper
garlic powder
4 c cheddar cheese
1/2 lb bacon
1/2 red onion, minced
Wash then wrap the potatoes in foil and bake in a preheat 350 oven for about an hour or until they are easily pierced with a fork. Remove from oven and let cool. While the potatoes are cooking, chop the bacon slices and cook until brown and crispy. Remove to paper towels to drain. When the potatoes are cool, slice each potato in half lengthwise and scoop out the insides leaving about a 1/4 inch of potato. Drizzle with olive oil, sprinkle with salt and pepper. Flip them skin side up, drizzle again with oil, salt and pepper and bake for about 15 mins. Remove from the oven and sprinkle garlic powder on the insides. Fill each skin with minced onion, bacon and cheese. Place back in the oven and cook until heated through and the cheese has melted.
2lbs of wings and drumettes
1 bottle of your favorite hot sauce
2 tbs butter
1 clove of garlic minced
2 tbs flour
2 tbs white vinegar
oil for frying.
In a sauce pan, melt the butter. Once melted cook the garlic for about 30 seconds then add in the flour. Pour in the bottle of hot sauce, whisking to prevent lumps. Pour the vinegar into the hot sauce bottle, cap, and give it a shake, then empty it into your sauce. Bring to a boil and cook for about 5 minutes. Remove from heat and let cool. Heat a large, deep pot with enough oil to come half way up the sides. Once the oil has reached 350 degrees, cook the chicken pieces a few at a time, until crispy and cooked through. Remove from oil and drain on paper towels. Toss in the sauce and serve with blue cheese dressing.
Blue Cheese Dressing:
1/2 c milk
1/4 c mayo
1/4 c sour cream
1 c blue cheese crumbles
Whisk the milk, mayo and sour cream in a bowl. Fold in the blue cheese and serve with buffalo wings.
Easy French Onion Dip:
1 (16oz) container sour cream
1 pkg french onion soup mix
Combine the sour cream and soup mix in a bowl. Let sit for 15 mins before serving. Serve with potato chips.
Crescent dogs: (Pigs in a blanket)
2 pkg of crescent rolls such as pillsbury crescent dinner rolls
1 pkg of little smokies
Cut each of the crescents in half. Starting at the wide end, roll a little smokie in the dough and bake in a preheat 350 oven until golden.
Cocktail Winnie's:
1 pkg of min hot dogs
1 small jar of currant jelly
2-3 tbs spicy brown mustard
In a small sauce pan over low heat, cook the jelly until melted. Pour it into a small crockpot or fondue pot and whisk in the mustard to combine. Stir in the hotdogs and cook for a few hours before serving, allowing the hotdogs to become hot and fully cooked. Serve them right out of the pot. These are a family favorite and are always the first things to go!
H A P P Y C O O K I N G !!
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