Garlic Parmesan Roll Ups

Hello and happy Monday! I am excited today because I finished my taxes today, and I am going for a quick visit to the doctors (nothings wrong, just going to make sure I'm healthy) I  wanted to give you guys a super simple appetizer/snack that will be sure to please (at least I hope so). 

I served these garlic Parmesan Rolls Ups for a store meeting and everyone loved them! I was excited because I wasn't sure these turned out how I wanted, but everyone said how much they liked them and wanted the recipe. We were having a potluck, and the main dish was pizza. These went great with that, but these would also go great with pasta. 

Make your Garlic Butter (I put my Italian Seasoning w/the butter, you don't have to though)

Roll out your pie crust

Brush with butter

Top with Parmesan Cheese and Italian Seasoning

Cut into strips and twist (don't mind my peanut butter balls in the background, I was multitasking)

Golden brown and ready to serve!

Ingredients/recipe

1 box refrigerated pie crusts

½ cup butter

2 Cloves of Garlic (or 1 it’s up to you)

Parmesan Cheese (to taste)

Italian Seasoning (to taste)

First, soften your pie crust as directed on the box. While your pie crust is coming to room temperature, melt your butter and a cut your garlic open, don’t worry about slicing it you just want to get the garlic flavor) and put it in the pot with the butter. Let this infuse for about 5 minutes or longer if you want more of a garlicky flavor.

Next unroll one of your pie crusts. Once the butter is melted, brush the garlic butter mixture on the inside. Sprinkle with Parmesan cheese and Italian seasoning to taste. Place the next pie crust on top of the first pie crust. Use a rolling pin roll over the top pie crust to seal these together.

Once you roll the two pie crusts together, brush the top layer with more butter, Parmesan Cheese and season to taste with your Italian Seasoning.  Using a large knife or a pizza cutter, cut into long strips. Once you have them all cut, hold the two ends and slowly twist. *** Place on a baking sheet (I covered mine with tin foil) and brush with the remaining garlic butter. If you don’t have any left just spray with a little pam.

Bake at 425 for 9 to 11 minutes or until golden brown. Serve warm or cold.

 

These are a fun snack and also fun to do with your kids too. I hope you guys try these. Enjoy!

***Quite a few of mine started coming apart when I twisted them. If this happens, no worries just keep moving along and just go for that rustic look.

Tired and True…Game Day Pigs in a Blanket

Hello everyone! How’s it going? I’m super excited for today’s recipe even though it is tired and true.

Piggies in a Blanket baby!

Can you tell I’m a little excited? I’m sure everyone has made these before, but I have a little twist to mine. I add extra add-ins into mine. I don’t have the right picture to show some of the items that I threw in, but let me tell you it’s so good!!

Now I bought the wrong type of sausages, but it still turned out great.

If you don’t like what I put in mine, go ahead and put in what you want, I’m not looking.

Here is what I put into mine. Mustard and pickles. Delish. 

So Cute!

I want these now!

Look at those guys! So Delish, I'm not sure where the pickles are lol

I think this one looks perfect!

Ingredients/recipe

Buttery Croissants

Cocktail Wieners

Mustard

Pickles

Unwrap your croissants. Place a cocktail wieners at one end put in your mustard and pickles and wrap from one end to the other.

Bake at 350 for about 10-15 minutes or until golden brown. Take out and  serve and enjoy!

Guys this is a great game day dish and so much fun. You can add whatever you like. You can add relish instead of pickles, or Dijon mustard if you like. If you have kids this would be a great dish to make with them.

Enjoy!

I'm Behind and Mac ‘N Cheese Jalapeño Poppers

Hi and greetings to all. It is Thanksgiving week and do you guys have all your holiday plans set? I will be cooking and baking up a storm this week and I also have been requested to make a cake for someone’s birthday. It is going to busy, busy, busy, but I am going to love every minute of it.

So I know I was suppose to update last week with sides and appetizers for Thanksgiving, but I had some car trouble, major trouble, and then my roommate’s car started acting up. Last week was a rough week to say the least. I hope you can accept my apology.  Things are ten times better now and I am back to blogging.

Here is a another appetizer, but it kind of doubles as a side.  Mac and cheese stuffed jalapenos.  I followed the recipe pretty much to a T. The only thing I would do is roast the jalapenos or blanch them for a few minutes to soften them up. Mine were a little too crunchy. Remember to remove the seeds and ribs to take the heat down. I also had left over Mac and Cheese and served that as a side and it was amazing. This is a must try! Very cheesy and fun. I hope you guys like this!

It is from Rachael Ray and the recipe can be found here. Enjoy!

2 Year Anniversary and Appetizers Stuffed Spinach and Artichoke Mushrooms

It’s a new week and another Monday. I hope everyone had a good weekend. I loved having the weekend off but it went way to fast. The weather has been so crazy this weekend too! The wind could have blown me away yesterday and today there was reported tornado in the area! Wonderful November weather.

While I was looking at my site this weekend I noticed that it has been two years since I started this blog! I started in November of 2009. How exciting! I gave the blog a slightly new look, and hope to do a few more things to the blog in the near future.

I have been planning my Holiday Extravaganza this weekend and have been challenged to make new and exciting cookies, bars, and pastries. I am always up for a challenge so I can’t wait to see what I can do.  I am narrowing down the list and going to start soon.

Since Thanksgiving is very close I wanted to give you guys some quick and fun side dishes and appetizers. This post was one of my first posts I did for my blog in 2010, but it’s a great appetizer. Stuffed Mushrooms! These are actually stuffed spinach and artichoke mushrooms. They are super simple and if you loved spinach dip you will love these.

clean those shrooms!

take out the stem

getting ready to chop the artichokes

Mix your cheese's, spinach and artichokes

stuff those mushrooms

yummy goodness

 I found this recipe on Taste of Home found here. I hope you guys try these this year. I lighted it up a bit. See my notes in ( ).

Stuffed Spinach and Artichoke Mushrooms

• 1 package (3 ounces) cream cheese, softened (low fat)
• 1/2 cup mayonnaise (I used Olive Oil Mayo)
• 1/2 cup sour cream (low fat)
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/3 cup shredded part-skim mozzarella cheese
• 4 tablespoons shredded Parmesan cheese, divided
• 3/4 teaspoon garlic powder
• Salt and pepper to taste
• 30 to 35 large fresh mushrooms
• Breadcrumbs added to top, about 1/2 cup

In a small bowl, beat the cream cheese, mayonnaise and sour cream. Stir in the artichokes, spinach, mozzarella cheese, 3 tablespoons Parmesan cheese and garlic powder and salt and pepper.

Remove stems from mushrooms (discard stems or save for another use). Wipe mushrooms with a damn cloth, do NOT run them under water, otherwise they will become rubbery. Fill each mushroom cap with about 1 tablespoon of filling. Sprinkle with remaining Parmesan cheese and breadcrumbs.

Place on foil-lined baking sheets. Bake at 400° for 16-20 minutes or until mushrooms are tender

These are so good and tender and whats even better it really only takes about 10-15 minutes to whip together. Also you can place filled mushrooms in the refrigerator until you are ready to bake them. Just cover them while in the refrigerator.

Weekend Special Roasted Jalapeno Poppers-Appetizer

How is everyone this weekend so far?  I have been up very early because I couldn’t sleep. I’ve been sipping coffee all day and I am hoping I can make it through my closing shift tonight because I am tired. 

 

I was driving around today and I cannot believe how the leaves are changing so fast! There was one tree that almost had all the leaves missing! It is scary how fast everything is changing. Fall is so beautiful and I enjoy it so much.

 

I wanted to give you guys a really easy appetizer which would be great for a game day party.  Roasted Jalapeno Poppers. I saw this on a 30 minute meal and new it would be amazing.I served these as an appetizer for a dinner party and they were a hit. The feta cheese sounded weird but added a great contrast and depth of flavor. Trust me use it, plus its only 2 ounces it’s not all that much. I adapted the recipe to what I had on hand. It called for a hot shredded cheese or sharp cheddar, but I just had normal cheddar on hand.  I also added more jalapenos because there is so much mixture that I wanted to use it all. One last thing I lowered the oven temperature to they would slowly roast. 

 

These are amazing and I hope you guys try them either for an appetizer or for your game day party.

 

 

Adapted from Rachael Ray's Roasted jalapeno Popper

 

Ingredients:

• 16 large jalapeno peppers
• 2 ounces feta cheese
• 4 ounces cream cheese, at room temperature
• 4 ounces shredded Cheddar Cheese
• A small handful fresh cilantro, finely chopped
• 2 tablespoons grated onion

Directions

Preheat the oven to 375 degrees F.

Cut 1/3 of each pepper off lengthwise and scoop out the seeds. Place on a baking sheet. If peppers do not sit flat on the baking sheet, slice a thin piece off the bottom of the pepper so it will not roll around.

Mash the feta, cream cheese, shredded cheese, cilantro, and onion together and stuff the peppers with the mixture. Roast for 20 to 25 minutes, or until the peppers are tender and the cheese is brown at the edges and bubbly.

Enjoy!