Apple-Gouda Pigs in a Blanket
1 tube (8 oz) crescent rolls
1 apple, peeled & cut into thin slices
6 slices Gouda cheese, quartered
24 miniature smoked sausages
Honey mustard dressing
Preheat the oven to 375˚F. Unroll the crescent dough and separate it into triangles. On the wide end of each triangle place one slice of apple, one folded piece of cheese, and one sausage; roll up tightly. Place one inch apart on parchment-lined baking sheets, point side down. Bake until golden brown, 10-12 minutes, and serve with dressing.
Air Fryer Chicken Tenders
1½ boneless, skinless chicken tenders
1½ cups honey mustard dressing
1½ cups honey mustard pretzels
non-stick cooking spray
Marinate the chicken tenders in the honey mustard dressing for about an hour. Crush the pretzels into crumbs and coat the tenders. Place the chicken tenders in the air fryer, spray the tops lightly with cooking spray, and cook for 5 minutes at 400°F. Turn them over, spray again, and cook for another 5 minutes. Serve with ranch or honey mustard as a dipping sauce.
Italian Pinwheels
8 oz cream cheese, softened
⅔ cup roasted red peppers, thinly chopped
¼ tsp Italian seasoning
4 corn tortillas
8 slices Provolone cheese
16 slices salami
48 slices pepperoni
1 yellow bell pepper, thinly sliced
8 lettuce leaves
Mix the cream cheese, red peppers, and Italian seasoning and spread onto the tortillas. Place 2 slices of cheese in the center, next to each other. Lay 4 salami all over the tortilla and then 12 pepperonis. Lay bell pepper and lettuce in the center to finish. Tightly roll up the tortilla and refrigerate for at least 1 hour. When ready to serve, remove and slice into pinwheels with a sharp knife.
Crispy Buffalo Wings
3 lbs chicken wings & drumettes
1 Tbsp baking powder
1 tsp fine sea salt
2 tsp garlic powder
¼ cup unsalted butter, melted
¼ cup hot sauce
1 Tbsp brown sugar
Preheat the oven to 450˚F. Thoroughly pat dry the chicken with a paper towel. Mix the baking powder, salt, and garlic powder and sprinkle over the chicken, tossing to combine. Bake the chicken on a prepared baking sheet for 25 minutes, flip it over, and bake for another 25 minutes or until crisp. Mix the butter, hot sauce, and brown sugar to make the sauce. Remove the chicken from the baking sheet to a bowl and drizzle the sauce over the chicken. Toss to coat the chicken and serve with your favorite dipping sauce.
Carolina Caviar Dip
1 lb Roma tomatoes, seeded & diced
1 can black-eyed peas, drained & rinsed
1 can black beans, drained & rinsed
1 can sweet corn, drained
1 red onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 cup cilantro, chopped
½ cup olive oil
¼ cup granulated sugar
¼ cup white wine vinegar
1 tsp chili powder
salt
To make the dressing whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt to taste. In a large bowl, add tomatoes, black-eyed peas, black beans, corn, red onion, bell peppers, and cilantro. Drizzle with the dressing and stir to combine. Cover and chill until serving time.
Pimento Cheese Spread
2 lbs cheddar cheese, grated
1 lb whipped cream cheese, softened
1 cup mayonnaise
1 cup pimentos, chopped
¼ cup prepared horseradish
2 Tbsp green Tabasco hot sauce
Mix all of the ingredients except for the cheddar cheese. Once mixed together, fold in cheddar cheese, until well combined. Serve with chips or pretzels for dipping or as sandwiches.
7 Layer Dip
16 oz refried beans
12 oz guacamole
16 oz sour cream
8 oz cream cheese
1 packet taco seasoning
2 cups Mexican blend cheese, shredded
3 oz canned sliced black olives
2 Roma tomatoes, diced
¼ cup green onions, chopped
Warm the refried beans in a microwave-safe bowl for 2-3 minutes and spread into a deep-dish pie plate or 8×8 baking dish. Spread the guacamole over the top of the beans. Mix the sour cream, cream cheese, and taco seasoning until smooth and creamy and spread over the guacamole. Layer on the shredded cheese, black olives, tomatoes, and green onions. Cover tightly and refrigerate for at least 30 minutes before serving. Serve with tortilla chips for dipping.
Fruit Dip
1 (8 oz) package of cream cheese, softened
1 (7 oz) jar marshmallow crème
Blend cream cheese and marshmallow creme with an electric mixer until smooth and well combined. Serve with fruit such as grapes, strawberries, apples, and pineapple.
Football Cookies
1 pie crust
½ stick butter
½ cup sugar
¼ cup cinnamon
1 ½ cups powdered sugar
1 tsp vanilla extract
2 Tbsp milk
Preheat the oven to 350°F. Brush pie crust with softened butter, evenly to all edges, and sprinkle with cinnamon and sugar. Roll pie crust lengthwise into a tight long roll. With a sharp knife, cut one-inch rolls. Lay each roll flat and use the bottom of a large glass to flatten to about ¼ inch thickness. Use a knife or cookie cutter to cut out a football shape from the flattened roll. Bake for 10-15 minutes or until slightly golden. Allow them to cool completely before icing. Whisk together powdered sugar with milk and vanilla extract to make a thick glaze. Pipe on the lace design to resemble a football.