Charlotte's Kitchen » Appetizers

Beer Cheese Ball

Char — Sun, 23 Jan 2011 14:00:00 +0000

Since we’re about half-way between New Years and the Super Bowl, it seems like a good time to pass on this recipe for a cheese ball that will knock your socks off. It’s packed with cheesy flavor with just a slight hint of beer, and it’s super easy to make.

Serve this with your favorite bread or crackers at your Super Bowl party and you’ll score a touchdown for sure.

Ingredients

• 1 pound cheddar cheese, grated
• 1 pound Velveeta cheese, grated
• 3 cloves garlic, chopped
• 3 tablespoon Worcestershire sauce
• 6 ounces beer
• 1 teaspoon salt
• 1 teaspoon powdered mustard
• Tabasco sauce, to taste
• Paprika, for garnish
• Parsley, chopped, for garnish

Directions

1. Combine ingredients; shape into desired form. Wrap cheese with plastic wrap;
refrigerate overnight.
2. Unwrap cheese; sprinkle with paprika and parsley.
3. Serve with crackers.

Easy Tasty Bruschetta

Char — Fri, 21 Jan 2011 14:00:00 +0000

Bruschetta is one of those appetizers that looks like it would take a lot of time to make, yet is really very easy and fast. This recipe makes what may be the best bruschetta that I’ve ever had.

Ingredients

• 1 1/2 cup chopped Roma tomatoes
• 3 tablespoon diced red onions
• 1 large clove garlic, minced
• 2 tablespoon fresh basil, chopped
• 2 tablespoon olive oil
• 1/2 teaspoon red wine vinegar
• 1/4 teaspoon salt
• freshly ground black pepper, to taste
• 1/2 loaf French baguette or crusty Italian bread
• 3 sprigs cilantro

Directions

1. Combine tomatoes, red onion, garlic and basil in a medium bowl.
2. Add 1/2 tablespoon of oil, vinegar, salt and pepper and mix well.
3. Cover refrigerate for one hour.
4. When ready to serve, preheat broiler and slice the baguette in 1-inch slices on a 45 degree angle to make 5 to 7 slices of bread.
5. Combine remaining 1 1/2 tablespoons oil with the garlic salt.
6. Brush entire surface of both sides of each slice with olive oil mixture.
7. Broil slices for 1 1/2 to 2 minutes per side, until surface starts to brown.
8. Arrange bread like wheel spokes on serving plate.
9. Spoon the chilled tomato in neatly onto bread slices where they meet at the center of the plate.
10. Garnish with cilantro.

Holiday Sausage Balls

Char — Thu, 31 Dec 2009 02:56:07 +0000

Here’s a recipe that’s been around for years. We generally have them 3 or 4 times between Thanksgiving and the Daytona 500. Whether it’s a Christmas get together, New Years Eve Party, Superbowl or the 500, we know somebody in the family will be making them. Sometimes we even see them at some point during the rest of the year.

Ingredients

3 cups Bisquick mix
1 pound sage sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce

Directions

Heat oven to 350ºF.
Lightly grease bottom and sides of jelly roll pan, 15 1/2×10 1/2x2x1 inch.
Mix all ingredients, using hands or spoon.
Shape mixture into 1-inch balls and place in the pan.
Bake 20 to 25 minutes or until brown.
Remove from pan and place in slow cooker on low/simmer to keep warm.
Optional -Add barbecue sauce, just enough to give a little them a slight covering.
If you don’t add the barbecue sauce to the slow cooker, have it on the side for those who wish to dip

Chicken Nuggets

Char — Tue, 09 Jun 2009 01:50:53 +0000

INGREDIENTS

4 skinless, boneless chicken breasts
2 cups corn oil
1 egg, beaten
1/3 cup milk
1/3 cup all-purpose flour
1 1/2 tablespoons sesame seeds, toasted
1 1/2 teaspoons salt

DIRECTIONS

Rinse chicken with cold water and pat dry with paper towels. Cut into 1x1x1/2 inch pieces.
Fill a deep fryer with corn oil, no more than 1/3 full. Heat to medium heat.
Place egg and milk in a small bowl and mix well. Add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
Dip chicken pieces in batter and drain off any excess. Add battered chicken, a few pieces at a time, to the hot oil. Fry about 4 minutes or until golden brown and done (remove chicken from oil to test). Drain on paper towels

Cheddar and Chili Dip

Char — Thu, 14 Aug 2008 11:00:35 +0000

Ingredients:

2 cups shredded sharp Cheddar Cheese

4 ounces cream cheese, softened

1 cup sour cream

1/4 cup mayonnaise

1/2 teaspoon chopped garlic

1 heaping tablespoon Watkins Chili Powder

1/2 teaspoon lime zest

2 teaspoons lime juice

1/2 cup chopped green onion, white and green parts, plus more for garnish

Dippers

Carrots, celery, red bell pepper and green onion sticks

Tortilla chips

Directions:

In a bowl of a food processor, blend everything but the green onion and salt until smooth. Add the onion and pulse one or two more times until it’s incorporated. Add salt to taste and stir. Transfer the dip to a serving bowl and set out an assortment of dippers. Makes 2 3/4 cups.

Chicken Chili Cheese Cups

Char — Wed, 13 Aug 2008 11:00:54 +0000

Ingredients:

2 eggs

1/2 cup heavy whipping cream

1/4 teaspoon salt

1/8 teaspoon Watkins Pepper

1 cup cooked chicken, finely diced

1 (4 ounce) can diced green chilies

2 tablespoons finely chopped cilantro

1/2 cup shredded Monterey Jack Cheese

30 mini phyllo shells

Directions:

Heat the oven to 350 degrees. In a small bowl, whisk together the eggs, cream, salt and pepper. In another bowl, toss together the chicken, chilies, cilantro and cheese.

Place the phyllo shells on a baking sheet line with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.

Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350 degree oven until heated through, 10 to 15 minutes. Makes 30 quiches.

Beef Taquitos

Char — Tue, 05 Aug 2008 11:00:12 +0000

Ingredients:

1 tablespoon vegetable oil, plus more for brushing on the taquitos

1 medium onion, finely chopped

1 clove garlic, minced

3/4 pound lean ground beef

1 cup salsa, plus more for dipping

2 teaspoons Watkins Chili Powder

1/2 teaspoon salt

1/4 teaspoon Watkins Pepper

10 (6-inch) flour tortillas

1/2 cup shredded Cheddar or Monterey Jack Cheese

sour cream

Directions:

Heat the oven to 400 degrees. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.

Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture. Spreading it to an inch from the edges. Sprinkle cheese evenly over the beef. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6.

Cinnamon Crisps

Char — Mon, 04 Aug 2008 11:00:35 +0000

Ingredients:

4 tablespoons butter

6 (6-inch) flour tortillas

2 tablespoons sugar

1/4 teaspoon Watkins Cinnamon

Directions:

Heat the oven to 450 degrees. Melt the butter in a large baking sheet in the oven, about 2 minutes. Place the tortillas in the baking pan (they may overlap a bit) , turning each once to coat both sides with butter.

Stir together the sugar and cinnamon and sprinkle the mixture evenly over the tortillas. Bake the tortillas until golden ad puffed in spots, about 7 minutes. Serve them warm. Makes 6 servings.

Sausage-Cheese Balls

Char — Tue, 04 Mar 2008 11:00:05 +0000

Ingredients:

3 cups Original Bisquick mix

1 pound bulk pork sausage

4 cups shredded Cheddar cheese (16 ounces)

1/2 cup grated Parmesan cheese

1/2 cup milk

1/2 teaspoon Watkins Parsley Flakes

1/2 teaspoon Watkins Pepper

1 teaspoon Watkins Chili Powder

1 tablespoon Watkins Meat Magic

Barbecue sauce or chili sauce, if desired

Directions:

Heat oven to 350 degrees. Lightly grease bottom and sides of jelly roll pan, 15 1/2×10 1/2×1 inch pan.

Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

Cheese Dip

Char — Sat, 16 Feb 2008 11:00:33 +0000

When we lived in Arlington, Texas, John was in the Coast Guard and a friend brought this dip to our house.

Cheese Dip

1         can Rotelle Tomatoes, diced
1         can cream of mushroom soup
1/4   cup milk
1         pound turkey sausage, browned and drained
1         2 pound velveeta

Put all ingredients in crock pot, on LOW heat and stir occassionally.