Tag Archives: party food

Pepperoni Pizza Puffs.

Happy first day of Fall!

Even though there are still a few more weeks left of the season, baseball has been set on the back burner in favor of football.  And even though I’m not a fan of the game, I’m a big fan of all the food that goes along with it.  Even if it’s just the Husby watching the game, I ultimately end up making a huge spread to graze on throughout the day.

This week’s swap was another Blogger’s Choice and I was introduced to a new-to-me blog, Becoming Pigzilla.  I initially had picked out a different recipe and had gone to the grocery store to get all of the ingredients, but even though I remember putting potatoes into a produce bag, they somehow never made it into my cart nor onto the belt at the register.  Baby is eating my brain!

Luckily, I had all of the ingredients for these pizza puffs waiting at home.  They were simple to whip up and made for an awesome lunch.  The Fruitaholic thought they were too spicy but next time I’ll omit the red pepper flakes to make them more kid friendly.  I’m already planning to make a double batch for the next big game and one to have in the freezer for a quick meal once baby girl gets here.

Pepperoni Pizza Puffs.

Serving Size: 24 Mini Puffs

Ingredients

  • 3/4 Cup Flour
  • 3/4 tsp. Baking Powder
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Parsley
  • 1 tsp. Dried Basil
  • 1 tsp. Garlic Powder
  • 1 tsp. Red Pepper Flakes
  • 1/2 tsp. Salt
  • 3/4 Cup Milk
  • 1 Egg
  • 1 Cup Mozzarella Cheese, shredded
  • 1/4 Cup Parmesan Cheese
  • 1 Cup Mini Pepperoni
  • 1/2 Cup Marinara Sauce

Instructions

Preheat oven to 375.

In the bowl of a stand mixer fitted with the wire beater, whisk together the flour, baking powder, oregano, parsley, basil, garlic powder, red pepper flakes and salt until well combined. Add the milk and egg then mix again. Stir in the mozzarella, parmesan and pepperoni. Let sit for 10 minutes.

Using a cookie scoop, spoon batter into the greased cups of a mini-muffin tin. Bake for 20 minutes, until tops are puffy and golden brown.

Serve warm with marinara sauce for dipping.

Source -

http://www.thejeyofcooking.com/pepperoni-pizza-puffs/



Mini Honey Corn Dog Muffins.

With the Husby out of town this week, I’ve been on the lookout for simple, uncomplicated meals for the Fruitaholic and myself.  As soon as I saw these on Pinterest, I immediately added them to this week’s meal plan.

When the Husby is home, I don’t usually worry about what to make for dinner, since it’s pretty simple to make some mac and cheese or a PBJ for the Fruitaholic if he doesn’t like what we’re eating.  But when we’re on our own, I prefer to make something that I’m sure the Fruitaholic will like (so I end up eating a lot of the aforementioned foods).  These were perfect for our needs!

They’re all the fun of the battered red hot on a stick without the pointy weapon that all kids seem to love.  The Fruitaholic kept asking for more “hot dog pancakes.”  I ate an absurd amount before I had even plated any for him.  They would be a wonderful addition to a party spread.  I froze the leftovers, so I’m excited to have an easy lunch solution later this week.

Mini Honey Corn Dog Muffins – slightly adapted from Iowa Girl Eats

  • 1/4 Cup Melted Butter
  • 1/4 Cup Unsweetened Applesauce
  • 1/2 Cup Sugar
  • 1 Tbsp. Honey
  • 2 Eggs
  • 1 Cup Buttermilk
  • 1/2 tsp. Baking Soda
  • 1 Cup Cornmeal
  • 1/2 Cup All Purpose Flour
  • 1/2 Cup Whole Wheat Flour
  • 1/2 tsp. Salt
  • 8 All-Beef Hot Dogs, cut into 1″ bites

Preheat oven to 375.  Spray a mini-muffin tin with non-stick spray.

Combine butter, applesauce, sugar and honey in a bowl and mix until combined.  Add the eggs, mix again, then add the buttermilk and stir together until smooth.

In a separate bowl, mix together the baking soda, cornmeal, flours and salt.  Add half of the mixture to the wet ingredients, stir until combined, then add the remaining half and stir again.

Spoon 1 Tablespoon of batter into each mini-muffin cup.  Stick one hot dog piece into the middle of each cup.

Bake for 10-12 minutes until the cornbread is golden brown.  Cool in the muffin tin for 5 minutes then transfer whatever is not being served to a cookie rack.

Store the leftovers in the refrigerator.  To reheat, microwave for 20-30 seconds.  If reheating from frozen, microwave for 1-2 minutes, until warm all the way through.

Baked Asiago Crab and Artichoke Dip with Pico de Gallo.

Anyone who knows me well knows that I’m a sucker for artichoke dip (I mean, who isn’t, really?).  But add sweet, succulent crab to the mix and it just takes it waaay over the top.

When I first saw this dish on Confections of a Foodie Bride, I knew I had to try it.  Her photo alone had me drooling all over my computer screen!  I loved the addition of the fresh pico de gallo, it was a great contrast to the warm, creamy dip.  My only regret is that after I went to bed, the Husby didn’t put the leftovers in the fridge.  Sigh, it would have been great in an omelette the next morning.  It would also be a great snack while watching that big football game that’s happening this weekend.  This one is definitely a keeper!

Baked Asiago Crab and Artichoke Dip with Pico de Gallo – slightly adapted from Confections of a Foodie Bride and the Culinary Reserve Warm Crab and Artichoke Dip recipe from the side of the can of Premium Handpicked Crabmeat

For the dip:

  • 1 8 oz. Block Cream Cheese
  • 1/2 Cup Mayonaise
  • 1/2 Cup Fat-Free Greek Yogurt
  • 2 Cloves Garlic, minced
  • 1 tsp. Fresh Thyme, chopped
  • 1 Tbsp. Fresh Chive, chopped
  • 1 tsp. Baking Powder
  • 1 Egg
  • 1 Tbsp. Lemon Juice
  • 1 Bunch Green Onions, chopped, white and light parts (save dark parts for the pico)
  • 1 1/2 Cup Asiago Cheese, grated
  • 1 14 oz. Can Artichoke Hearts, chopped
  • 8 oz. Lump Crab Meat

For the pico de gallo:

  • 2 Roma Tomatoes, seeded and chopped
  • 1/4 Cup Red Onion, chopped
  • 1 Jalapeño, seeded and chopped
  • 1 Handful Cilantro, chopped
  • 1/4 Cup Green Onion, chopped, dark parts only
  • Squeeze of Lime Juice
  • Salt, to taste

Preheat oven to 425.

In the bowl of a stand mixer (or a large bowl with a hand mixer), beat together the cream cheese, mayo and yogurt until smooth.  Add the garlic, thyme, chive baking powder and egg and mix again until combined.  Add the white and light parts of the green onions, lemon juice and 1 cup asiago cheese, and stir to combine.  Fold in the artichokes and crab meat.

Transfer to a large casserole dish and spread evenly.  Top with the remaining cheese.  Bake for 25 minutes, until the dip is golden and bubbling.

While the dip is baking, prepare the pico de gallo by combining all ingredients in a small bowl and refrigerating until ready to serve.

Top the dip with the pico de gallo before serving.  Serve with “Scoop style” tortilla chips.

Baked Chicken Egg Rolls with Sweet Peanut Dipping Sauce.

When I first set out to make these, they were in their original form – chicken meatballs.  But then I found a package of egg roll wrappers which were fast approaching their use-by date so I decided to improvise.  With the addition of a few extra items that I found in my pantry, they were an awesome “on the whim” addition to our New Year’s Eve menu.  I know, I know, we’re already almost through January at this point.  But they’d be awesome for your Superbowl parties as well!

I’m a big advocate of “oven-frying” over deep frying whenever possible but I’m always worried that the crispiness that comes from deep frying would get lost in order to save a few calories.  That was not the case with these.  They were perfectly crispy and crunchy and the dipping sauce that went along with them?  Good enough to drink.  Swoon.

Baked Chicken Egg Rolls with Sweet Peanut Dipping Sauce – adapted from and inspired by Prevention RD

  • 1 Lb. Ground Chicken
  • 1/2 Cup Fresh Cilantro, chopped
  • 2 Carrots, grated
  • 1/2 Cup Baby Bella Mushrooms, finely chopped
  • 1 8 oz. Can Water Chestnuts, finely chopped
  • 2 Shallots, finely chopped
  • 1/4 Cup Peanuts, chopped
  • 2 Cloves Garlic, minced
  • 1 Tbsp. Fresh Ginger, grated
  • Sriracha, to taste
  • Salt and pepper, to taste
  • 1 Package Egg Roll Wrappers (typically found in the refrigerated produce section, near the tofu)
  • 3 Tbsp. Creamy All Natural Peanut Butter
  • 1 1/2 Tbsp. Low-Sodium Soy Sauce
  • 2 Tbsp. Sugar
  • 2 Tbsp Sesame Oil
  • 1 Tbsp Peanuts, chopped, for garnish

Preheat oven to 425.  Line a baking sheet with parchment paper and set aside.

In a medium bowl, mix together chicken, cilantro, carrots, mushrooms, water chestnuts, shallots, garlic, ginger, sriracha and salt and pepper until well combined.

Spray a skillet with cooking spray and heat over medium-high.  Add the chicken mixture to the pan and cook until cooked through, stirring and breaking into crumbles, about 6-8 minutes.  Transfer to a bowl and allow to cool 5 minutes.

Working one wrapper at a time, add 1-2 Tbsp. of the chicken mixture to the middle of the wrapper (the wrapper should look like a diamond facing toward you).  Take the bottom point of the wrapper and fold up over the chicken mixture, then roll down toward you, forming a tight pouch with the chicken mixture inside.  Fold in the sides like an envelope then roll away from you.  Moisten the edges of the top point and press against the egg roll to seal.  Place seam side down on the baking sheet and spray with cooking spray.  Repeat with remaining egg roll wrappers.

Bake for 15-20 minutes, until egg rolls are golden brown.  Let cool 5 minutes before serving.

When the egg rolls have finished baking, combine the peanut butter, soy sauce, sugar, and sesame oil in a small bowl.  Stir, then microwave 30-45 seconds until warm.  Garnish with chopped peanuts and serve alongside the egg rolls.