Cheeseburger Eggrolls

 

Ingredients

EVOO - Extra Virgin Olive Oil for drizzling
1/2 red onion, chopped
3/4 pound ground sirloin or chuck
Kosher salt and black pepper
1 cup sharp yellow cheddar cheese, grated
1 tablespoon Worcestershire sauce
1 tablespoon grainy Dijon mustard or other mustard of choice
12-14 prepared egg roll wrappers
Water
Cooking spray
Sesame seeds


Directions
 

1. Heat EVOO in a skillet over medium-high heat. Add onion and let sweat. Once cooked, add ground sirloin and brown, breaking it up into small pieces as it cooks. Season with salt and pepper. Once meat is browned, drain fat from pan and pour meat and onions into a medium-size mixing bowl and let cool. Once cool, mix in cheddar cheese, Worcestershire sauce and mustard. 
2. To wrap egg rolls, brush water around all four sides of a wrapper to act as the glue. Place a 1/3 cup of the meat and onion mixture into the center of the wrapper. Fold two corners into the center and then wrap the other corner to the next, creating a long skinny roll. Place finished rolls onto a sheet pan with a wire rack arranged above sheet pan. 
3. Spray and roll egg roll tightly with all natural cooking spray and sprinkle with sesame seeds. 
4. Bake for 20-25 minutes, until egg rolls start to brown. 

Recipe from the Rachael Ray Show

Pepperoni Pizza Puffs

 
Ingredients
3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
pinch of salt (my addition, optional)
pinch of red pepper flakes (my addition, optional)
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed pepperoni
1/2 cup store-bought pizza sauce

Directions
 

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.  
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.  
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

Recipe from Lick The Bowl Good

Chipotle Chicken Tostada Bites

Ingredients:

1/4 c. plus 2 TBSP chipotle salsa, pureed

1 large boneless, skinless chicken breast

2 avocados

zest and juice of one lime

2 TBSP red onion, finely minced

1 clove garlic, pressed or finely minced

1 Roma tomato, seeds removed, finely chopped

2 TBSP fresh cilantro, minced

1/2 jalapeno pepper, seeds and ribs removed, finely minced (optional)

1/4 tsp. cumin

salt and pepper, to taste

24 round tortilla chips

24 cilantro leaves, for garnish

Directions:

1. The night before serving, pour 1/4 c. pureed chipotle salsa over the chicken breast and allow to marinate, tightly covered, in the refrigerator.  Turn once during marinating time.
2. Cook the chicken, covered, in a saute pan.  Allow to cool, then shred.  Mix shredded meat with remaining two TBSP salsa.
3. While chicken is cooling, make guacamole by combining all remaining ingredients (except chips) in a nonreactive bowl.  Mix together with a fork, leaving only small chunks.  Adjust salt and pepper as desired.
4. Just before serving, top each chip with a generous TBSP each of guacamole and chicken.  Top with a cilantro leaf and arrange on a platter.

Recipe from Apple A Day

Hot Corn Dip

Ingredients
2 tablespoons butter
3 1/2 cups corn kernels
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup finely chopped yellow onions
1/2 cup finely chopped red bell peppers
1/4 cup chopped green onions
1 jalapeno, seeded and minced
2 teaspoons minced garlic
1/2 to 1 cup mayonnaise – 1/2 C was plenty for mine
4 ounces Monterrey jack or cheddar, shredded- I used Monterrey jack
4 ounces sharp cheddar, shredded
1/4 teaspoon cayenne
Tortilla chips, for dipping

Directions

1. Preheat the oven to 350 degrees F.
2. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and black pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Note that if you’re using frozen corn it probably won’t get golden brown.  Just cook for about 5 minutes as the recipe states.  Transfer to a bowl.
3. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.
4. Add 1/2 C mayo, cayenne pepper, half of the Monterrey jack and half of the cheddar and mix well. If you need more mayo to hold the mixture together then add it, but I found that 1/2 C was plenty, and I even added a little extra cheese.
5. Pour into an 8-inch square baking dish, or something equivalent and sprinkle the remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with tortilla chips or Fritos.

Recipe from Our Best Bites.

Chocolate Chip Cookie Dough Dip

Ingredients
 

1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
3/4 to 1 cup powdered sugar (*to taste)
1 teaspoon vanilla extract
3/4 cup mini chocolate chips, plus extra for sprinkling

Directions:

1. In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar until it dissolves and the mixture starts to bubble. Stir in vanilla and set aside to cool.
2. In a separate bowl, cream the cream cheese and powdered sugar together for 60 seconds. With the mixer on low speed, add in brown sugar and butter mixture. Mix until combined. Stir in the mini chocolate chips.

Garnish with additional mini chocolate chips. Serve with animal cracker, nilla wafers or graham crackers.

I used this as frosting for chocolate cupcakes = the most awesome thing you could eat.  
Recipe from What Megan's Making. 

Artichoke Appetizer

Ingredients

8 Texas Rolls, thawed and risen
14 oz. can artichoke Hearts
1 cup Mayonnaise
1/2 cup Parmesan Cheese
1 cup Monterey Jack Cheese

Directions

1. Drain and chop artichoke into small pieces. Mix, artichokes, mayonnaise, and cheese in a saucepan and heat until bubbly.
2. Roll out rolls into a 12x17 inch rectangle.Place on large baking sheet sprayed with nonstick cooking spray.
3. Spread artichoke mixture over dough going all the way to the edges. Let rise for 15 minutes.
4. Bake at 350° for 20 minutes or until light golden brown. Cut into strips 1x6 inches each.
   

Carmel Fruit Dip

Ingredients

2 packages Cream Cheese, softened
1 cup packed Brown Sugar
1/2 cup Caramel Ice Cream Topping
Assorted Fresh Fruit

Directions

1. In a small mixing bowl, beat the cream cheese and brown sugar until smooth.
2. Addcaramel topping, beat until blended.
3. Serve with fruit.

Tomato Spinach Spread

Ingredients

1 package Cream Cheese, softened
1/3 cup Milk
1/4 teaspoon Salt
1/4 teaspoon Cayenne Pepper
2 medium Tomatoes, seeded & chopped
1 package frozen chopped Spinach, thawed & squeezed dry
1 small Onion, finely chopped

Directions

1. In a small mixing bowl, beat the cream cheese, milk, salt and cayenne until smooth.
2. Stir in the tomatoes, spinach, and onion.
3. Spoon into an ungreased microwave safe 9 inch pie plate. Microwave, uncovered, on high for 5 minutes or until heated through, stiring once.