broiled or grilled scallops wrapped in bacon

little smokies wrapped in crescent dough and baked

brie cheese wheel wrapped in flaky pastry and heated till creamy and served with crackers.

pig candy (recipe is on the sweet and spicy bacon thread)

sliced smoked sausage heated in microwave to release excess fat, pour off fat, then pour in your fave sweet and sour sauce (jar type), mix well with sausage pieces, and heat well, serve with tootpicks.

I like to make a big roasting pan of carmel corn, and I don't like a lot of the carmel mixture on the corn. When the kids were in high school and college, I would make this when they had friends over for a movie. DSs girlfriend used my recipe to make Christmas presents for office friends last year, and her boss says it is now a family favorite.

You can buy a sack of frozen meatballs at the grocery store and warm them up with a bottle of your favorite BBQ sauce.

I vote for THIS, HUMMMMM, wonder where I had this first served :o)

Buffalo Chicken Dip

2 cups cooked chicken breast shredded
---
4-8 oz. Franks Hot Sauce I used 4 oz
16 oz. cream cheese
1/2 cup blue cheese or ranch salad dressing **used buttermilk ranch
2 cups shredded Cheddar cheese, divided **used finely shredded fiesta blend

Preheat Oven: 350�

Combine chicken with 1 cup of cheese. (Adjust the amounts of hot sauce to make the dip mild, medium or hot per your own taste.)

Heat the hot sauce, cream cheese, dressing until melted

Add to the chicken and cheese

Pour mixture into a greased baking dish and sprinkle with remaining cheddar cheese. Bake at 350� F for 25 to 30 minutes.

Used an oblong baking dish sprayed with pam

Serve homemade whole wheat pita chips

These are so cute!
~*~CHEESE POPS~*~

1 (3-ounce) package cream cheese, softened
1 tablespoon milk
1/4 pound (1 cup) American Cheese, shredded
1 tablespoon sliced green onions
1/4 cup finely chopped nuts
18 pretzel sticks

Beat cream cheese and milk in small bowl on medium speed, scraping bowl often, until smooth. Add cheese and green onions. Continue beating until well mixed. Cover; refrigerate at least one hour.

Shape into 1-inch balls; roll in nuts.

To serve, place pretzel stick in each ball. Yield: 18 appetizers

I made those cheese pops last Christmas. They were great except, the nuts didn't stay on very well.

Next time I make them, I think I'll mix them in with the cream cheese.

Sweet Smokies makes approx 40 pieces

1 package of Lil' Smokies
1 lb of bacon
brown sugar
toothpicks

Prepare the night before

Slice bacon into thirds
Wrap 1/3 slice bacon around each smokie and secure with a toothpick

Place wrapped Smokies in a single layer in 9 X 13 inch backing dish

Cover all generously with brown sugar, cover and refrigerate overnight

Next day, bake uncovered at 400 degrees for 45-60 minutes

serve hot

Sandy, hop over to the Cooking forum. There's a post with lots of good ideas over there.

This is my kind of recipe--two ingredients :-)

SAUSAGE BITES (Pepperidge Farm)

1/2 of a 17.3-ounce package Pepperidge Farm� Puff Pastry Sheets (1 sheet), thawed
1/2 pound bulk pork sausage *

Heat the oven to 400�F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x9-inch rectangle. Cut lengthwise into 3 (3-inch) strips.

Divide the sausage into thirds. Shape each into a cylinder the same length as the pastry. Place 1 cylinder on the long edge of each pastry rectangle. Roll up the pastry around the sausage and press the seams and pinch the edges to seal.

Cut each roll into 12 (1-inch) slices, making 36 in all. Place the slices, cut-side down, onto a baking sheet.

Bake for 15 minutes or until the pastries are golden brown and the sausage is cooked through. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.

*You can substitute Italian sausage with casings removed. These can be frozen on a cookie sheet (unbaked), then bagged to use when you need them.

I thought I posted this earlier but it went poof, I guess. I like dips in bread bowls--the bread bowl is so good after the dip is gone.

HOT BACON CHEESE DIP (Bunsinmyoven blog)

1 unsliced round loaf bread
2 cups (8 ounces) Monterey Jack cheese, shredded
1 cup (4 ounces) Parmesan cheese, shredded
1 cup mayonnaise
1/4 cup finely diced onion
7 bacon strips, diced and fried
1 garlic clove, minced
1/4 tsp crushed red chile flakes

Pre-heat oven to 350 degrees.

Slice the top quarter off the loaf of bread and set aside. Carefully hollow out the inside, leaving a 1 inch shell. Cube removed bread and set aside for dipping.
Combine remaining ingredients in a large bow, spoon into bread bowl. Place on an ungreased baking sheet and cover with the reserved top quarter of the loaf to prevent the dip from becoming to brown while baking.
Bake for 45 minutes or until heated through. Serve with bread cubes and crackers.

Ciele~~we make our smokies that way too but pop them in a crock pot with the brown sugar only and just let it all cook up there together starting in the morning.

I cook mine off a bit in a pan so they are not so greasy but my pals just put it all in the Cpot and let it go.

Nothing is better than meat on meat is what the guys say ;)

A friend brought a variation of the bacon wrapped scallops, he had large cooked shrimp, wrapped them in precooked bacon and topped them with pepper jack cheese. When they were baked the cheese melted down over them....oh yum! We did a few of our bacon wrapped beef medallions that way as well.

I'll have to try it in the crockpot Lunchlady, it would be easier just to let them cook that way

Laurel's Bacon Wrapped Potato bites! They were a hit here! I've made them quite a few times the spicy sour cream is wonderful for dipping!!!

luckygardnr (My Page) on
Sat, Oct 10, 09 at 3:48

Bacon wrapped Potato Bites with Spicy Sour Cream Dipping Sauce

1 pound small or medium red potatoes
1 1/2 teaspoons chopped, fresh rosemary
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
12 ounces-to-1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1 teaspoon hot sauce
salt and pepper

Preheat the oven to 400 degrees.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the
chunks roughly the same size, even if they aren't the exact same shape. Put
the potatoes in a medium pot, cover with cold water, and bring to a boil.
Season the water with salt. Once the water begins to boil, cook the potatoes
for about 3 to 4 minutes, until you can stick a fork into them without too
much resistance. You want the potatoes to be almost, but not fully, cooked
through (so they won't fall apart during the next steps).

Drain the potatoes and put them in a large bowl. Add the rosemary,
olive oil, salt, and a few grinds of pepper, and toss until the potatoes are
evenly coated.

Cut the strips of bacon in half (with a short, vertical slice). Wrap
each piece of potato in a half-strip of bacon, securing it with a toothpick.
Put the potatoes on a baking sheet lined with parchment paper or aluminum
foil. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece.

Cook for another 10 to 15 minutes, until the bacon is cooked through
and crisp. Mix the sour cream and hot sauce in a small bowl. Season with
salt and pepper. Pile the potato bites on a plate and serve alongside the
dip.

Olive and Nut Spread

8 ounces cream cheese
1/2 cup mayonnaise
2 tablespoons olive juice
1 cup chopped green olives
8 ounces chopped pecans
Mix cream cheese and mayo until well blended.
Add remaining ingredients and thoroughly chill.

Serve with crackers of your choice.

Homemade pink champagne jelly is a treat!
Doesn't take any time to make, but has to set for 8 hours.

Great on crackers and cream cheese or hot biscuits OR your preference.

Champagne Jelly

3 cups sugar
2 cups pink champagne
1 3 oz pkg liquid pectin

Combine sugar and champagne in a large Dutch oven. Cook over medium heat, stirring until sugar dissolves (do not boil) Remove from heat, stir in liquid pectin. Skim off foam with a metal spoon.

Quickly pour hot jelly into hot sterilized jars, leaving 1/4 inch of headspace. Cover at once. Let stand 8 hours for jelly to set up. Makes 5 half pints

I don't process mine, cause the jelly is usually gone before the holidays are over.

GREAT ON HOT BISCUITS!

Lots of people are into chicken wings but I don't like dealing with the bones in a party type situation. I prefer some boneless tenders. I'm a carnivore, foo-foo isn't for me. I like the cocktail franks or meatballs, or slice up a variety of sausage and mix in BBQ sauce. Bacon wrapped anything, deep fried shrimp, even chicken legs, baked, broiled or BBQ are good but there's still the bone issue. Baby back ribs can hit the spot but again, there's bones. I don't like all the sugar in meats so I don't do the brown sugar on sausage. Rollups are good. Lay out some sliced ham give a spread of ranch dressing and wrap in some turkey, bacon pepper jack cheese and even a couple slices of Roma tomatoes for a club sandwich without the bread. Pepperoni bread, toasted with some pizza dipping sauce. And Mama diSpirito's Mozzarella potatoes are great too. Chips, dip and salsa or better yet, loaded nachos.

Lighter stuff, I still enjoy a crudite platter. I like the sausage, cheese and cracker assortments too. I like simple stuff. Comfort foods. But filling stuff.

Glenda here is another recipe similar to the one you posted. Have you ever added celery to yours? I have never made Buffalo Chicken Dip but want to soon. Both recipes look delicious and thank you for posting it .

I copied the recipe from another website so the son she is talking about is not mine.
Bonnie's Buffalo Chicken Dip

Brought this dip to our son's house for the playoffs last year...all his friends kept going into the kitchen and saying "What IS this???? Who MADE this???? Dude, did you TASTE that?"

4 - boneless skinless chicken breast halves, about 2 pounds, boiled and shredded with 2 forks (I do mine in the crock pot and then I have homemade chicken broth for other cooking uses; the meat shreds so beautifully, too.)
1 12-ounce bottle Frank's Hot Sauce (try NOT to substitute....Crystal is passable but whatever you do, do NOT use Tabasco!)
2 8-ounce packages cream cheese, softened
1 16-ounce bottle Ranch dressing
1/2 cup chopped celery
8 ounces shredded sharp cheddar cheese or Monterey Jack cheese or combo thereof

Preheat oven to 375 degrees. In a 13x9x2 inch baking pan, combine the cooked, shredded chicken meat with the entire bottle of Frank's, spreading to form an even layer.
In a saucepan over medium heat, combine cream cheese and entire bottle of Ranch dressing, stirring til hot and smooth. Pour this mixture evenly over chicken mixture.
Sprinkle with chopped celery. Bake uncovered for 20 minutes. Then add the shredded cheese and bake uncovered for another 20 minutes or til bubbly--do not overbake or the cheese topping will get browned and hardened! Remove from oven and let stand 10 minutes. Serve with celery pieces (cut the celery cross-wise, not lengthwise...you want the dip to get scooped into the celery piece)...or with any sturdy dipping chip like Tostito Golds.

COMMENTS:
This is an awesome dip!

1 baguette, sliced on diagonal
1 tub Boursin cheese
1 Granny Smith apple, unpeeled, very thinly sliced
Gruyere cheese ( I use Jarslberg)

Spread baguette with Boursin, top with apple slice, then with Gruyere. Broil just till cheese melts and slightly browns.
Note: apples can be sliced ahead of time and put in ginger ale until ready to use.

Nothing like pigs in a blanket. Since they take no culinary talent, it's best to buy them at Costco. They are always a huge hit!

Sunshines I have had that exact one and it is extremely good, was one of the first things gone! I told them I had to have that recipe LOL.

I love the bacon wrapped shrimp with the cheese, there is a restaurant here that makes those and that is my regular order there.

this one is another version of the brown sugar and smokies but uses hot dogs
Drunk Weiners

2packs hot dogs sliced
1cup packed brown sugar
1 (12 oz) can beer
3/4 cup barbecue sauce

Cut wieners in to about 8 slices each. In saucepan mix brown sugar and beer until sugar is dissolved. Add wieners and bbq sauce and simmer for 20 minutes. Can be cooked on low in crockpot over night.

these are also very good

Armadillo Balls

2 cans whole jalapeno chiles or about 8 or so fresh peppers
8 oz Monterey Jack cheese
1 pound pork sausage
1-1/2 cup Bisquick
2 eggs
2 packages Oven Fry Coating Mix (pork flavor)

Preheat oven to 325 degrees.
Grate 2 oz. of cheese and set aside. Grate the other 6 ozs of cheese and mix it with the sausage and Bisquick. Knead well and set aside. Slit and scrape seeds from peppers, Rinse the jalapenos and stuff each with some of the 2 ozs of cheese that was set aside. Separate the sausage dough into patties and form around the stuffed pods wrapping to make ends meet. Make sure the ends are closed and only the stems are showing.

Beat the eggs in a small bowl and set aside.
Spread coating mix on a plate. Dip each covered pepper into egg and roll in coating mix. Bake on cookie sheet for 30 minutes,
turning each one over after 15 minutes.