Category Archives: Appetizers

Road Trip


So I’m heading on a road trip this weekend and I was looking for a good car snack.  Below is a recipe for cheez-it’s with a little twist.

*recipe can be found on Twirl & Taste


Easy, Cheesy, Spicy, Snackers! spicy snackers2

  • 1 cup canola or vegetable oil
  • 1 (1-ounce) package Ranch dressing mix
  • 1-3 tablespoons red pepper flakes (I used 2 and it was plenty warm)
  • 1 (13.7-ounce) box baked cheese snack crackers



Mix all the ingredients together in a bowl; let sit 10 minutes to really get the crackers coated. Spread them out on a cookie sheet and drizzle any oil that’s in the bottom of the bowl, over the top of the crackers.  Bake in a preheated 250 degree oven for 15-20 minutes, stirring them around about halfway through. Allow to cool and store in seal-able bag.


C is for Copycat


I found a homemade salsa recipe on Pinterest that promises to be a copycat of Chili’s amazing salsa.  I made this the other night when we had people over and it seemed to be a hit!  I plan on making it again this weekend and I hope I get the same reaction, enjoy!


Chili’s Copycat Salsa Six Sisters' Copycat Chili's Salsa

* Six Sisters’ Stuff

  • 2 cans (14.5 oz each) whole tomatoes, drained
  • 3-4 canned, whole jalapenos (not pickled)
  • 1 yellow onion, quartered
  • 1 tsp garlic salt
  • 1/2 tsp salt
  • 1 tsp cumin
  • 1/2 tsp sugar
  • 2 tsps lime juice



Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

Wings and Things


I probably won’t try this one out until I have a party or people over, but this could be great for tailgates or the Super Bowl!  I found this recipe at Cooking Light and it is definitely a healthier version of wings so I can’t wait to see if it is good.  Enjoy!



Buffalo-Style Drummettes with Blue Cheese Dip oh-buffalo-drummettes-blue-cheese-l

  • Cooking spray
  • 3 lbs chicken wing drummettes, skinned (30 drummettes)
  • 1/4 tsp freshly ground black pepper
  • 3/4 cup thick hot sauce
  • 2 Tbsp cider vinegar
  • 1 tsp reduced-sodium Worcestershire sauce
  • 2 garlic cloves, minced



Preheat oven to 450°.


Line a jelly-roll pan with foil; coat foil with cooking spray. Place chicken on prepared pan; sprinkle with pepper. Lightly coat chicken with cooking spray. Bake, uncovered, at 450° for 7 minutes or until lightly browned.


Combine hot sauce and next 3 ingredients (through garlic) in an oval 4-quart electric slow cooker coated with cooking spray.


Remove chicken from pan; drain on paper towels. Place chicken in slow cooker, tossing gently to coat with sauce. Cover and cook on HIGH for 3 hours or until chicken is very tender. Serve with Blue Cheese Dip, carrot sticks, and celery sticks




Blue Cheese Dip

  • 4 ounces 1/3-less-fat cream cheese (about 1/2 cup)
  • 1/2 cup fat-free sour cream
  • 2 Tbsp canola mayonnaise
  • 2 garlic cloves, minced
  • 3 Tbsp blue cheese, crumbled and divided



Place cream cheese in a medium bowl; beat with a mixer until smooth. Add sour cream, mayonnaise, garlic, and half of blue cheese, beating until smooth.


Stir in remaining blue cheese.

Bacon & Weenies


I found this next little gem on Tasty Kitchen and it looks like a perfect potluck recipe for this Holiday season.  Enjoy!



Bacon-Wrapped Li’l Smokies in a Brown Sugar and Maple Glaze little-smokies-2

  • 1 lb Li’l Smokies
  • 12 oz, weight Center-cut Bacon


  • ⅓ cups Brown Sugar
  • ¼ cups Maple Syrup (the Real Stuff)
  • 1 Tbsp Dijon Mustard
  • A Small Pinch Of Cayenne (optional)



Empty the smokies onto some paper towels and blot them dry (dry smokies will allow the bacon to adhere better). Place the dried smokies in a single layer (keeping them separated) onto a small cookie sheet.  Place in the freezer for 45 minutes.



While the smokies are in the freezer, cut the bacon into thirds.  Separate each piece of bacon and place on a large cookie sheet in a single layer.  Put the bacon in the fridge for at least 30 minutes.  The well-chilled smokies and bacon will help to keep everything from getting too slippery when you wrap the smokies later.


When it is nearly time to take the smokies out of the freezer, preheat the oven to 350°.  Line a rimmed sheet pan with heavy-duty aluminum foil.  Make the glaze by whisking together the brown sugar, maple syrup, mustard, and cayenne (if using).  Whisk the mixture well to ensure that the larger pieces of brown sugar have broken up.


Wrap a piece of bacon around each smokie, pressing firmly on the final edge of the bacon to better ensure it does not spring open during baking.  Try not to stretch the bacon when wrapping the sausages.  Place the bacon-wrapped smokies onto the foil-lined sheet pan, seam side down.  Continue with the rest of the bacon and smokies.  Using a spoon, put a little bit of the thick glaze on top of each bacon-wrapped smokie, trying to coat each one evenly.  You should have just enough glaze to do the entire batch.


Bake the smokies for about 35 minutes or until they are lightly brown on top.  Immediately transfer the smokies to a serving plate or a slow cooker set on low to keep warm.

Out of Towners


We have some friends coming into town this weekend and it just so happens that Greenville is having a HUGE food event called Fall for Greenville.  I don’t want to buy too many groceries since we will be spending most of our time at local food trucks, but I also want to have a little in the house for those late night or early morning hunger pains.  I love to make, to smell, and to eat biscotti.  I found this pumpkin biscotti recipe on “Gimme some Oven” blog and I think it will be a perfect light morning treat while we prepare our tummies for the food to come.  I also plan on making some beer bread to snack on and I found that recipe on the blog “Lululu at Home”. Enjoy!



Pumpkin Pie Biscotti 

Gimme Some Oven’s Pumpkin Pie Biscotti

  • 3 1/2 cups all-purpose flour
  • 1 1/2 cups firmly packed brown sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice (see tip below for substitution)
  • 1/2 cup pumpkin puree
  • 2 large eggs, lightly beaten
  • 1 Tbsp vanilla paste (or 1 Tbsp. vanilla extract)
  • 2 Tbsp butter or margarine
  • 1 1/4 cup pecans or walnuts, coarsely chopped
  • 1/4 cup melted white chocolate, for drizzling or dipping (optional) (I will use dark chocolate)




Preheat oven to 350°F.



Combine flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)



Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.



Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10″ long log. (Or she just made one large 8″ x 16″ log.) Place logs 3″ apart on lightly greased cookie sheet. Bake for 24 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F.



After some cooling, move a loaf to a cutting board and cut diagonally into 1/2″ thick pieces. Do the same to the other loaf. The interior of each biscotto should still be just a little moist (while the exterior is nice and hard). The crust of the loaf will probably be quite hard, so use a large serrated knife such as a bread knife for this job.



Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other. If the biscotti are placed too close together, they could get a little soft or soggy as they cool.



Once the biscotti have fully cooled, they can be consumed as is, or white chocolate dipped or drizzled. To melt the chocolate, pop it in the microwave and heat for 30 seconds, then stir. Then continue heating in 15-second increments (carefully) and stirring in between until chocolate is melted. (I usually add in a little shortening to help it melt and avoid burning.) Then just dip a fork in the chocolate and swish it over biscotti to drizzle, or you can pour it in a Ziplock or pastry bag (with a tiny corner snipped out) and squeeze it out.  (The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.)




Honey Beer Bread

Lululu at Home Honey Beer Bread

  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 2 Tbsp sugar
  • 1 tsp salt
  • 2 Tbsp honey
  • 1 can beer
  • 1/4 cup unsalted butter, melted




Preheat over to 350°F.


Grease a 9″x5″x3″ loaf pan. Line the bottom of the pan with parchment paper. Set aside.



In a medium bowl, whisk together the flour, sugar, baking powder and salt.  Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed. (Microwave the honey for 5 to 10 seconds beforehand to make it easier to stir in)



Pour half the melted butter into the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Use a pastry brush to spread it around.



Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.

A Different take on Beer and Pretzels


I have been to many a beer festivals and a pretzel necklace is a must.  There is something about the salt and bread combo that helps cleanse the palate for the millions (okay…….. a little exaggerated) of delicious beers you will be tasting.  Pillsbury just posted a recipe for a “beer pretzels” made with crescent rolls.  I love anything and everything that involves a Pillsbury crescent roll so I am definitely going to give this next one a shot!




Salted Beer Pretzel Crescents

  • 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 1 egg
  • 1 bottle (12 oz) stout beer
  • 1/4 cup baking soda
  • 1 tsp coarse (kosher or sea) salt



Heat oven to 375°F. Spray cookie sheet with cooking spray or line with cooking parchment paper.

Separate crescent dough into 8 triangles. Place 1 tablespoon cheese on wide end of each triangle. Roll up, starting at shortest side, rolling to opposite point.

In small bowl, beat egg and 1 tablespoon of the beer with whisk until blended; set aside.

In large microwavable bowl, microwave remaining beer uncovered on High 1 minute 30 seconds or until hot. Slowly add baking soda; stir until dissolved. Dip each crescent, one at a time, into beer mixture. Remove with large pancake turner or slotted spoon; place on cooling rack. Let stand, at room temperature about 5 minutes.

Brush crescents with egg mixture, and sprinkle with coarse salt. Carefully transfer to cookie sheet. Curve ends of each into crescent shapes. Bake 10 to 12 minutes or until tops are deep golden brown.

Tailgate Time


This Saturday will be our first tailgate of the season and I am hoping for it to be a stress-free kind of day so I am making a stress-free kind of spread.  Below are some of the recipes I plan on making and if you have made any of these let me know how they taste.



Crack-tastic Crackers 

*recipe can be found at “Sweet Teeth Goodies”


  • 1 – 1 1/4 cup canola oil (you decide how much you want to use)
  • 1 packet Ranch dressing mix
  • 2-3 Tbs. red pepper flakes
  • 4 sleeves of Saltine crackers (give or take…however many you can fit in your mixing bowl)



Mix all the ingredients together in a bowl for a good long while (5-10 minutes), to really get the crackers coated.


Lay them out on a cookie sheet and drizzle the yummy, ranchy, peppery oil that’s in the bottom of the bowl, over the top of the crackers. Bake at 250 degrees for 15-20 minutes, stirring them around about halfway through. (optional to bake, most comments said they do not bake and just keep flipping in plastic bag)


Let them cool and store in a big bag.




Crockpot BBQ Beer Chicken 

* recipe can be found at “How Sweet It Is”


  • 3 pounds boneless, skinless chicken breasts (about 6 large)
  • 1 Tbsp onion powder
  • 1 Tbsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 8 oz of beer (she used a classic amber)
  • 32 oz of barbecue sauce



Season chicken with onion powder, garlic powder, paprika, salt and pepper.  Add to crockpot, then add beer and 24 ounces of barbecue sauce.  Cook on low for 8 hours, tossing once or twice if desired.  After 8 hours, shred and add remaining barbecue sauce.  Toss chicken to coat and let sit for 10-15 minutes before serving to absorb everything.  Serve as desired.  (I plan on making the night before and shredding.  In the morning I will add extra sauce and place on buns for the tailgate).