Are you ready for some Footballll!!! Do you have plenty of appetizers for the big game? No matter who you are pulling for, you will be ready with this easy finger food recipe. I made these a couple of Sundays ago for the Patriot and Bills game get together, at a friend’s house. Not a big fan of either …but, I am a fan of the lovely couple who hosted the party. It was so much fun!
This is always a great recipe to bring, and a big hit by the empty platter I took home with me. This recipe is an adapted version of the one using cream cheese. I did not have cream cheese so I used what I had on hand, putting a new spin on an old recipe.
Today, I am sharing this with my favorite link up party, Fiesta Friday. I hope the gang likes it just as much as we do! Enjoy 🙂
Melt your velveeta cheese in a microwave safe bowl, add picante sauce and ham; mix well.
Lay out a tortilla and spread on even amount of mixture.
Roll them up! Wrap them up in Saran wrap and make sure you get them tight. Place in fridge to set, this really helps to mold them. Place in fridge from 1 hour up to 2 days before slicing. Unwrap and slice with a sharp knife to make your pin wheels. I can usually get 5 or 6 per log, depending on how thick I would like them.
Are you Super Bowl Ready? Do you have plenty of appetizers for the big game? Need something last-minute to bring to the party? No matter who you are pulling for, you will be ready with this easy finger food recipe. I made these a couple of Sundays ago for a game/get together at a friend’s house. I believe they were a big hit by the empty platter I took home with me. I believe this is a well-known recipe, everybody has heard of it …but I have never heard anyone say that they didn’t like it!
Trust me, everyone will like them and you can’t eat just one! These little sausage balls have been a favorite appetizer of mine for years. First introduced to me by my dear friend Sylvia. They have made their way to my table for so many family holidays, get togethers, football parties …
1 lb pork sausage, uncooked. (you can use hot, if you want to spice it up a bit)
16 ounces shredded cheese (I used sharp cheddar cheese)
Combine all ingredients and mix until well blended. Roll dough into 1 1/2 inch balls and place 1 inch apart on a greased baking sheet. Bake at 350 degrees for 20-25 minutes. Do not over bake are they will come out hard and crunchy.
Served better warm. Goes great with a salsa or picante’ sauce or a nice mustard sauce.
Who doesn’t love Red Lobster’s Cheddar Biscuits?! A basket of those biscuits and a salad and I am a happy woman! Soft, buttery, melt in your mouth, little biscuits …
I was in The Dollar Store one day and I stumbled upon the actual Red Lobster Biscuit mix. Loving those little biscuits like I do, I was pretty excited. I made them and they tasted wonderful, just like Red Lobster! The problem was that next time I went to buy them, they did not have them. I could not find them at my local grocery store either. So I decided to find a recipe that I could make from scratch. I found this recipe on-line and, with a few changes, think that they taste very much like the ones at Red Lobster
These biscuits are perfect with seafood, of course! But also they go great with so many other dishes. They also stand alone and make a great appetizer for that big Super Bowl Party. Who can pass them up? They will be a great hit at any party or gathering.
I decided I liked them so much that I am sharing with my friends over at Fiesta Friday. If you don’t know Fiesta Friday than you should check it out. We share recipes and have loads of fun chatting and getting to know one another. It is hosted by a fellow blogger, Angie over at The Novice Gardener. Angie has a wonderful food blog with the most amazing recipes. So come on and check it out. And in the meantime, please do try these wonderful Cheddar Biscuits!
Happy Fiesta Friday! Wishing everyone a great weekend!
This recipe is kid friendly, mother approved. Your kids will love that they get their favorite, chicken nuggets, and you know that your child is getting a healthier alternative to fried fast food. These nuggets make a great after-school snack or a good weeknight meal with mashed potatoes and a salad.
When I was little, my Mom always made us chicken and tuna salad sandwiches for lunch. They were the best, with Lays Potato Chips and a pickle slice …I was a happy girl! The other day I realized that I have not made chicken salad in a while. I love chicken salad so many ways, I like it with apples and nuts, with pineapple and the old-fashioned kind mom made with eggs, pickles and mayo …good stuff!
Today I am still making mom’s chicken salad, sometimes just like she did and sometimes adding a bit of something extra like mustard or hot sauce. This chicken salad is great on toasted bread, with crackers or like I decided to have it, on a bed of lettuce with some delicious cherry tomatoes and hard-boiled eggs. I decided this would be perfect for our Fiesta Friday gathering over at Angie’s, The Novice Gardener. This salad is light but filling and yummy, perfect for a summer lunch!
Of course, summer is over …with the start of school and all, but here in Texas it still feels like summer with a high today of 96, with a heat index of 104! I think I will fix a nice pitcher of ice tea to go along with these sandwiches, with this heat I think we will need a cold, tall glass!
Oh, excuse me, gosh look at the time! It is time for Fiesta Friday, time to celebrate the end of another work week! Please come with me and join the celebration!!
Hello everyone! Happy Fiesta Friday#15! My oldest son was home this past week for a few days. When he comes home it is always about the preparation and celebration. In preparing for his arrival I stock up on all his favorite foods, make up the guest bed etc and when everything is ready I start baking and cooking. Then when he arrives the celebration begins!
One way to start the celebration off right is with good food! My son loves Mexican food. So for his first night here I made Tacos and fixin’s and my home-made guacamole.
The problem with home-made is finding the time. I seem to never have the time I need in the kitchen to make gourmet meals, truly made from scratch home cooked meals. I am always using box mixes to shorten my time in the kitchen, especially on week nights after work. For the longest time I made guacamole with a package mix of seasonings and avocados. I though it tasted pretty good. My ex boyfriend is Spanish and is the one who taught me how to make his mother’s home-made guacamole. Wow, what a difference from the package mix! I remember the first time I made the package version, he laughed at me and said that this was not guacamole. I agree wholeheartedly and never make anything else now but fresh home-made. In passing the knowledge on and in creating new traditions, I taught my son how to make it. We had a good time in the kitchen making delicious Mexican food, great memories and the best guacamole! Maybe it will become a favorite at your house too. Happy Fiesta Friday and wishing everyone a great weekend!!
1-2 fresh jalapeno pepper, stems and seeds removed, finely chopped
Cut the avocados in half, remove the seed. Scoop out avocado from the peel, put in a mixing bowl. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and jalapeno pepper.
Serve with tortilla chips. Also makes a good topping on tacos and nachos.
Yes, it is finally here …what you ask? Fiesta Friday!! Hosted by Angie, The Novice Gardener. It has been a busy week; at work, blogging from AtoZ Challenge …so much going on. Time to slow down. So tonight something easy, quick and always a hit with everyone …Nachos! You can do so much with Nachos. Mix it up with different ingredients. I like to mash an avocado or two with the tomatoes, onions and peppers and make guacamole to spread on top. For Chicken Nachos, add 1 cup of shredded cooked chicken. For the kiddos, omit the jalapeno and guacamole. Kids love these cheesy nachos. Sprinkle the cheese over chips, heat to melt cheese and let the kids pile on their favorite toppings and enjoy!
Jalapeno Beef Nachos
1 cup cooked ground beef
1/2 to 1 can refried beans
8 oz pkg shredded cheese
approximately 6 cups tortilla chips
1/4 cup chopped onions
3/4 cup chopped tomato
1/4 cup chopped jalapeno peppers
1/3 cup sour cream
In medium bowl mix together onion, tomato, and jalapeno peppers; set aside. In medium saucepan, heat beans over low heat until warm. Place 2 cups chips on each individual serving plate. Spread about 1 spoonful of bean mixture on each chip. Sprinkle crumbled cooked ground beef evenly over chips. Sprinkle cheese over ground beef. Top with, tomato, peppers and onions. Heat individual plate in microwave for 1 minute on high.
Add your favorite salsa or top with sour cream.