Tag Archives: appetizers

Super Bowl Party


I love, love, love the Super Bowl.  I love the game, the commercials and just the fun of having everyone over.  My favorite thing is to set out food and let everyone just graze  the entire game.  I usually make breakfast food but this year I decided to cook regular football food.

I now it is hard to imagine, but I kind of overdid the food.  As I was looking for recipes and ideas all week, I kept finding new things that I had to try.  By the time I put everything out on Sunday, it looked somewhat like Grand America’s buffet.

The Menu:

Crab legs, BBQ bacon wrapped shrimp, cocktail meatballs, pot stickers, Asian chicken wings, prosciutto wrapped asparagus, cranberry brie bites, cranberry pistachio cheese log, vegetables and dip.  For dessert there was chocolate fondue and nutella hazelnut bars.  For drinks, there was an Italian soda bar.  Told you I overdid.  And to top it off, there was only 6 of us and a baby!!

I am going to share the recipes over the next few days of the ones that were my favorites.

I am starting with the BBQ bacon wrapped shrimp, which was my favorite.

BBQ Bacon Wrapped Shrimp

24 Jumbo shrimp, peeled and de-veined

12 Strips Bacon

Rinse and pat dry the shrimp. Cut bacon in half and wrap the 24 slices around the shrimp and secure with a toothpick.

The Sauce:

1 ½ cups BBQ sauce

¼ cups apple sauce

¼ cups honey

2 TB balsamic vinegar

Mix together the BBQ sauce ingredients and brush over the shrimp. Bake in a 425 oven until bacon is cooked through. This took about 20 minutes, but watch closely.

I then put these in a crock pot to keep warm. These were delicious. I could have eaten all 24 myself. Make sure that you use the jumbo shrimp. The original recipe called for maple syrup, but I used honey as I am not a fan of maple syrup in recipes.









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Posted by on February 11, 2017 in Recipes


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Roasted Cherry Tomato Sauce

I love roasted tomatoes and garlic and balsamic vinegar and olive oil.  So when I saw this recipe in Martha Stewart living, I knew I would love it.  I was not planning on planting cherry tomatoes this year but I think this recipe changed my mind.  It also makes your house smell wonderful.


Roasted Cherry Tomato Sauce

1 pound 6 ounces cherry tomatoes (seemed like a strange amount to me—why not 1 ½ pounds!!!)

3 cloves garlic, smashed   (I think next time I will increase this a little)

½ cup extra virgin olive oil

2 TB balsamic vinegar

1 TB fresh thyme (need to add this to my herb garden)

2 tsp. packed brown sugar

1 tsp coarse salt

Preheat oven to 325. Mix together all of the ingredients except the tomatoes.   Place the tomatoes in a 9×13 baking pan and pour mixture over.  Bake until tomatoes are softened and caramelized, about 1 hour.  May serve warm or at room temperature.  Store in the refrigerator.

I served these right out of the oven on toasted baguette chips.   I used the already baked ones from Harmon’s bakery.  Just the right amount of added garlic.

This was great the next day with some angel hair pasta, parmesan cheese and some fresh basil.  Next time I am going to try some grilled chicken;

I am thinking it would also be good on flatbread with some mozzarella and parmesan cheese.   Oh yum — be still my heart!!





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Posted by on April 29, 2014 in Recipes


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Fabulous, Easy Cream Cheese Appetizer


I love the cream cheese appetizer at the Dodo Restaurant in Salt Lake.  Every time I go there, it is a must.  Something about the combo of cream cheese and the salty soy sauce is rather addicting.  Combine that with the crunchy toasted taste of the sesame seeds and you hit the jackpot.

The nice thing about this is that it is so easy and you usually have the ingredients on hand.  Give this a try and it will be your new favorite appetizer or snack.  Great timing with the holidays coming  (fast, like really fast, like my eye is twitching fast)

1pkg.   (8 oz.) PHILADELPHIA Cream Cheese
1/4cup  soy sauce
1/4cup  sesame seed


 PREHEAT oven to 350°F.  Place room temperature cream cheese in a shallow bowl.  Poke holes in the cream cheese with a  fork.  Pour the soy sauce over the cream cheese; let stand several minutes.

PRESS sesame seed evenly into all sides of cream cheese.  Remove cream cheese from bowl; place on ovenproof serving plate.

BAKE 15 minutes.   Serve warm with your favorite crackers, or pear and apple slices

Thanks to No Biggie blog for photo.  I really need to have camera stored in kitchen to prevent missed photo shoots of recipes.  One day I will have it all together–only if some day there is less to have together!!!!



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Posted by on November 17, 2013 in Recipes


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Veggie Bars


We are having a Relief Society Retreat and I was looking for an appetizer to take. I am taking the Cauliflower soup from the earlier post but needed something more.  I ran across these as I was blog trolling and it was a blast from the past  Years ago , when I was first married, I had these at a Relief Society function and loved them.  I wrote the recipe down on something and that something disappeared.  I had forgot all about these until seeing them.   They are so good and so easy.  They are a nice change from the usual dips and crackers.

A great recipe for the holidays


2 (8 oz.) tubes Pillsbury Crescent Rolls


  1. Spread rolls onto 8×15 inch jelly roll pan. Bake at 375 degrees F for 11-13 minutes or until golden brown. Let cool completely.
  2. Mix softened cream cheese, mayonnaise and Ranch dressing mix in a medium bowl until well combined.
  3. Spread cream cheese mixture over cooled crust.
  4. Sprinkle veggies evenly over top.
  5. Next sprinkle grated cheese over top if desired.
  6. Refrigerate until set. Cut into bars and serve.

This recipe and photo courtesy of Chef in Training  


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Posted by on October 7, 2013 in Recipes


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Marinated Mozzarella with Basil and Sundried Tomatoes

marinated moz cheese 1

I am finding that most things leave my memory within 1 hour if not written down.  So many things that I do or read, I think “oh I will remember that!”  And truth is I don’t. I put things away in a very good organized manner and then I cannot remember where they are. I have started making lists of where I put things because I know that no matter how good a place and how much sense it makes when I put it there–I will forget.  Another thing I have been doing is buying books and magazines only to come home and find that I already bought them.  Now don’t you think I would remember this.  I read it!!!!!

I am not sure if this is something I should be worried about but then if I am, I will forget I am in a few minutes. I am not sure how Dad remembered so many things and so many details.  The poorer my memory gets, the more amazed I am at his.  I do want to defend myself. We have so many new studies starting up at work and I am always thinking of something that I need to do or an email I need to send.  I think that I just push everything out of my head that does not have a red explanation point ( priority in my email!!!)

I was needing some quiet time yesterday to get some documents submitted for a new stiudy.  I knew I could not get the peace and quiet at the office nor at home so I sequestered myself at the Layton City Library. It was amazing what I got done in a few hours.  Well thinking of all I needed to get done, I took a quick break to the bathroom.I rushed in only to see a MAN taking his own potty break.  Now mind you it should have occured to me right then that something was wrong. But my overworked, ired mind, only could question, “what is a man doing in the woman’s bathroom and why is that urinal there”!!!.  I stood there for a few seconds contemplating this ,I am sure much to the horror of the man at the urninal and then it dawned on me that I was in the wrong bathroom.  I hustled out quickly, head down, hoping no one saw me exit.  Of all days to wear a very bright tropical jacket that was very easy to spot.

What do you ask does this have to do with marinated mozarella?  Well I was food blog surfing the other day and ran across a great blog and read this great recipe for marniated mozzarella. I tried it and loved it.  I again thought that I would surely remember the blog–it was great.  Well I didn’t.  I also didn’t write down the recipe.    Here is what I remember

marinated moz cheese 2


1 pound chilled mozzarella (you want it chilled so it is easier to cut)
1/4 cup olive oil
3 tablespoons each chopped fresh parsley, chives and basil
2 tablespoons chopped sundried tomatoes
Extra whole basil leaves for garnish
Sliced Italian bread for serving


1. Arrange overlapping slices of cheese in a shallow serving dish.
2. Stir oil, herbs and tomatoes together and drizzle over cheese.
3. Cover cheese with plastic wrap and let it marinate at room temperature for 2 hours.
4. Garnish with basil leaves and serve with sliced Italian bread.
marinated moz cheese



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Posted by on July 31, 2013 in Recipes


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