Bacon and Tomato Cups

So honestly anything with bacon is amazing and this little appetizer was no exception. These little bites were so tasty I made them for 2 parties within a week. They tasted like bite sized BLTs. The best part, so easy to make. The recipe says it serves 15 but I was able to get 24 bites out of it, with left overs of the bacon mixture. It also suggests to slice the biscuits in half, but I thought they were too big for the mini muffin pan that way. In order to fill all the mini cups I ended up separating the biscuits into thirds. Although making them all the same thickness was a little challenging, I found one brand that worked better than the other. The first time I made them I used Pillsbury Buttermilk Biscuits and the second time I used Shop-Rite Butter Flavored Biscuits. I found that the Shop-Rite brand was easier to split, and split evenly. I also used cherry tomatoes instead of a whole tomato as the original recipe called for, to make them more bite sized. I do recommend using Oscar Meyers Thick Cut Bacon instead of regular sliced, so you taste more bacon in every mouthful. Definitely recommend these for your next party.

Bacon and Tomato Cups

AllRecipes.com

Ingredients

8 bacon slices, thick cut recommended

1 pint cherry or grape tomatoes, chopped

1/2 onion, chopped

3 ounces shredded Swiss cheese

1/2 cup mayonnaise

1 teaspoon dried basil

1 (16 ounce) can refrigerated buttermilk biscuit dough

Directions

1. Preheat oven to 375 degrees F. Lightly grease a mini muffin pan.

2. In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.

3. Separate biscuits into thirds horizontally. Place separated biscuits into cups of the prepared mini muffin pan. Fill each biscuit with the bacon mixture.

4. Bake for 10 to 12 minutes in the preheated oven, or until golden brown.

Ham and Cheese in Puff Pastry

As soon as I saw this on the Barefoot Contessa I could pretty much taste the cheesy goodness! I made this simple appetizer two times in the past two weeks, for a cocktail party and as an app for a dinner party. It is delish! I liked it because it had a lot of flavor without too many ingredients or preparation time. It was also great because I was able to prep it ahead of time them bake it right before my guests arrived. So yummy.

Ham and Cheese in Puff Pastry

Barefoot Contessa

Ingredients

1 package (2 sheets) frozen puff pastry, defrosted

2 tablespoons Dijon mustard

1/4 lb black forest ham, sliced

1/2 lb Swiss Cheese, sliced

1 egg, beaten with 1 tablespoon water, for egg wash

Directions

Preheat the oven to 450 degrees F. Place a piece of parchment paper on a sheet pan. (I ran out of parchment the second time I made it so I just used Butter Flavored cooking spray.)

Lay 1 sheet of puff pastry on a floured board and carefully roll it out to 10 by 12 inches. Place it on a sheet pan and brush the center with the mustard, leaving a 1-inch border around the edge. Place a layer first of ham and then cheese, also leaving a 1-inch border. Brush the border with the egg wash. Place the second sheet of puff pastry on the floured board and roll it out to 10 by 12 inches. Place the second on top of the filled pastry, lining up the edges. Cut the edges straight with a small, sharp knife and press together lightly. Brush the top with the egg wash and cut a few slits in the top to allow steam to escape.

Bake for 20- 25 minutes, until puffed and golden brown. Allow to cool for a few minutes and serve hot or warm.

Sausage - Cheddar Balls

I just subscribed to Martha Stewart's Everyday Food and they have some great, easy recipes. The first recipe I made was Sausage-Cheddar Balls. I've made these twice now and I tried them 2 different ways. I think they are delish! Below I've included the original recipe, but the 2nd time I tried the recipe I used Hot Italian Sausage and Three Cheese Cheddar. They were pretty spicy, so if you like "hot" this option would work for you. I love Buffalo Chicken so I think I am going to experiment next time with chicken sausage, blue cheese and Buffalo Sauce. I will definitely blog it when I do!

Sausage-Cheddar Balls

Everyday Food

Serves 4

Ingredients

1 1/4 cup all-purpose flour

1/2 teaspoon coarse salt

1/4 teaspoon ground pepper

1/2 teaspoon cayenne pepper

1 1/2 teaspoon baking powder

2 cups grated cheddar

1 lb bulk breakfast sausage

1/2 large yellow onion, grated on large holes of a box grater

3 tablespoons unsalted butter, melted

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, salt, ground pepper, cayenne pepper and baking powder. Add grated cheddar and toss to coat. Add sausage, grated onion and melted butter.

3. With your hands, mix until well blended and roll mixture into 1-inch balls. Place balls, 1/2 inch apart, on baking sheet. Bake until balls are golden and cooked through about 25 minutes. Serve warm.

Lemon-Pepper Ricotta Spread

My friend Allison's birthday was last weekend and on Saturday night we went to her house for a birthday celebration barbeque. I just bought the Single BBQ dip bowl from my entry "A Few of My Favorite Things....Summer Grilling and Entertaining". I was dying to use it so I made this dip by Rachael Ray, I think it was a big hit and it looked super cute in the little grill! I also made Chocolate Dirt Cupcakes as well, that recipe coming soon!

Lemon-Pepper Ricotta Spread

Rachael Ray

Suggested Serving Size 4-6

Ingredients

12 rounds sliced baguette or 8 larger rounds semolina bread

1 cup ricotta

1/2 cup softened cream cheese

1 lemon

A few sprigs fresh thyme, leaves chopped

1 small clove garlic, grated or minced

1 teaspoon coarse black pepper

Directions

Bake bread 10 to 12 minutes in a preheated 325 degree F oven to toast.

Gently squeeze liquid from ricotta in paper towels. Combine the ricotta with the cream cheese in a food processor and add zest and juice of 1 lemon, thyme, garlic and pepper. Process until smooth and transfer to a serving dish. Serve with toast.

NOTE: The recipe says it serves 4 to 6 but it definitely served more people than that, so I had extra toast on hand. If I made this dip again I think I would double the recipe since it was eaten so fast!

Pepperoni Pizza Puffs

I love pepperoni pizza so when I was reading April's issue of Everyday I wanted to make this recipe immediately, but I didn't have an occasion. So when my Mom asked me to make an appetizer for the after the Golf Outing party I decided on these. Part of the reason I went with this recipe was because I needed to make them the night before. I didn't end up freezing them, I only put them in the fridge over night and reheated them the next evening. The magazine suggests to freeze them in a single layer on a baking sheet, then transfer to a freezer bag. When you are ready to serve them, bake the frozen puffs on a baking sheet in a 350 degree oven for 8 to 10 minutes.

Pepperoni Pizza Puffs

Rachael Ray Everyday Magazine

Ingredients

3/4 cup flour

3/4 teaspoon baking powder

3/4 cup whole milk

1 egg, lightly beaten

4 ounces mozzarella cheese, shredded (about 1 cup)

4 ounces pepperoni, cut into small cubes (about 1 cup)

1/2 cup store-bought pizza sauce

2 tablespoons finely chopped fresh basil

1 red bell pepper, sliced

Directions

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide amoung the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3. Meanwhile, microwave the pizza sauce until warmed through, then stir in 1 tablespoon basil. Sprinkle the puffs with the remaining 1 tablespoon basil. Serve the puffs and red pepper slices with the pizza sauce for dipping.

Friday Night Dinner Party

A few of my friends from Marist came for dinner on Friday night, we had such a blast, as always. I love having people over and trying new recipes. So we started out with shrimp scampi on garlic toast. The recipe is designed as a main course so instead of serving it in individual bowls I served it all in one dish. It was really easy and quick. I provided the recipe for separate servings below. For the main course I decided on a simple rosemary chicken and potato dinner with a homemade pesto caesar salad and garlic cheese bread on the side. I doubled the recipe and cooked it in a dutch oven instead of the skillet as the recipe suggests. The chicken wasn't as crispy as I had hoped but I think if I had browned 4 pieces first then removed them, then brown the second 4 pieces of chicken it would have been crispier. For desert I decided to try a molten lava cake with vanilla ice cream. It needs to be served warm so I was able to make the mix before everyone arrived and let it sit. While we were finishing dinner I pre-heated the oven and threw them in for a few minutes when we were done. The recipe calls for mint but I am not a fan so I substituted semi-sweet chocolate bits, next time I want to try caramel. The only thing I wish I had done differently is to grease the ramekins better. They didn't come out as pretty as I had hoped, because they stuck a little, but they still tasted great!

Menu

• Shrimp Scampi with Garlic Toasts
• Pesto Caesar Salad
• Skillet Rosemary Chicken
• Black Angus Garlic Cheese Bread
• Molten Chocolate Cakes with Vanilla Ice Cream

Shrimp Scampi with Garlic Toasts

Food Network Magazine

Serves 4

Ingredients

3 tablespoons extra-virgin olive oil

3 tablespoons unsalted butter

5 cloves of garlic, chopped

Kosher salt

Pinch of red pepper flakes

8 1/2 slices crusted bread (I used a round french loaf and used 8 pieces)

1 1/4 pounds large shrimp, peeled and deveined, tails intact

3/4 cup dry white wine or low sodium chicken broth (I used wine)

Grated zest and juice of 1/2 lemon, plus lemon wedges for serving (I didn't serve with lemon wedges because I changed the way it was served)

1/3 cup chopped fresh parsley

1/3 cup chopped fresh chives

Preparation

1. Preheat the broiler. Heat olive oil and 2 tablespoons butter in a large ovenproof skillet over medium heat. Add the garlic, 1/2 teaspoon salt and the red pepper flakes and cook 1 to 2 minutes; remove from the heat. Brush both sides of the bread with some the garlic mixture and arrange on a baking sheet. Broil the bread until toasted, about 1 minute per side. Divide the bread among 4 bowls.

2. Place the skillet with the remaining garlic mixture over high heat. Add the shrimp and toss to coat, then stir in the wine and lemon zest and juice. Transfer to the broiler and cook until the shrimp are pink, about 4 minutes. Transfer the shrimp with a slotted spoon to the bowls.

3. Return the skillet to high heat and boil the cooking liquid until slightly thickened, 1 to 2 minutes. Stir in the parsley and chives. Whisk in the remaining 1 tablespoon butter and simmer 1 to 2 more minutes; pour over the shrimp. Serve with lemon wedges.

Pesto Caesar Salad

Cooking Light Magazine

Yields 6 servings (there was definitely enough for 8 servings)

Ingredients

3 ounces French bread baguette, cut into 1/2-inch cubes

1 1/2 teaspoons extra-virgin olive oil

Cooking spray

2 ounces Parmigiano-Reggiano cheese

1/4 cup organic canola mayonnaise, such as Spectrum

3 tablespoons refridgerated pesto

4 teaspoons water

2 teaspoons fresh lemon juice

1 teaspoon anchovy paste

1/2 teaspoon Worcestershire sauce

1/2 teaspoon Dijon mustard

1/8 teaspoon hot pepper sauce (such as Tabasco)

1 garlic clove, minced

12 cups torn romaine lettuce

Preparation

1. Preheat oven to 400 degrees

2. Place bread in a large bowl; drizzle with oil. I used a large zip lock baggie to coat and I also added a little garlic powder too. Arrange bread in a single layer on a baking sheet coated with cooking spray. Bake at 400 degrees for 10 minutes or until golden, turning once.

3. Grate 2 tablespoons cheese; shave remaining cheese to equal about 6 tablespoons. Set shaved cheese aside.

4. Combine grated cheese, mayonnaise, and next 8 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Combine croutons and lettuce in a large bowl. Drizzle mayonnaise mixture over lettuce mixture; toss to coat.

5. Place 1 1/3 cups salad on each side of six plates, top each serving with 1 tablespoon shaved cheese.

Skillet Rosemary Chicken

Food Network Magazine

Serves 4

Ingredients

3/4 pound small red-skinned potatoes, halved, or quartered if large

Kosher salt

2 sprigs fresh rosemary, plus 1 tablespoon leaves

1 clove garlic, smashed

Pinch of red pepper flakes

Juice of 2 lemons (squeezed halves reserved)

2 tablespoons extra virgin olive oil

4 skin-on, bone-in chicken breasts (6 to 8 ounces each) I bought larger pieces and had the butcher halve them for me

10 ounces cremini mushrooms, halved

Preparation

1. Preheat the oven to 450 degrees. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

2. Pile the rosemary leaves, garlic , 2 teaspoons of salt and red pepper flakes on a cutting board, then mince and mash into a paste with a large knife. Transfer the paste to a bowl. Stir in the lemon juice of 1 lemon and the olive oil. Add the chicken and turn to coat.

3. Heat a large cast iron skillet over medium high heat. Add the chicken, skin side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon. Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

Black Angus Garlic Cheese Bread

Serves about 12

Ingredients

1 baguette French bread

1/2 cup unsalted butter, softened

1 cup shredded Monterary Jack cheese

1 cup shredded Asiago cheese

1 cup mayonnaise

1 bunch of whole scallions, finely chopped

2 cloves of garlic, minced, and mashed to a paste with 1/2 teaspoon kosher salt

Preparation

1. Preheat the oven to 350 degrees. Split the French bread loaf in half horizontally. Make several lengthwise slashes into the surface of the cut side of the bread.

2. In a medium bowl, mix together the butter, cheeses, mayonnaise, scallions and garlic until well blended.

3. Use a flexible spatula to spread the mixture on to the cut sides of the bread, working some into the slashes.

4. Bake cut sides up until the cheese mixture is melted, 6 to 8 minutes, then place under the broiler until bubbly, 2 to 3 minutes longer.

5. Cut the slices and serve.

Molten Chocolate Cakes with Vanilla Ice Cream

adapted from Rachael Ray Magazine

Serves 6

Ingredients

1 1/2 sticks (6 ounces) unsalted butter, cut into cubes

8 ounces semisweet chocolate, 6 ounces chopped for cake mix, 2 ounces chopped for inside of the cakes

3 large eggs plus 2 large egg yolks

1/4 cup plus 2 tablespoons granulated sugar

4 1/2 tablespoons flour

14 ounces of ice cream, such as Haagen Dazs

Preparation

1. Preheat the oven to 450 degrees. Grease and flour 6 ramekins. In a double boiler, melt the butter and chocolate over simmering water, whisking until smooth. Remove the insert from the pan.

2. Using an electric mixer, beat the whole eggs, egg yolks and granulated sugar at high speed until pale and very thick, about 8 minutes. Whisk in the chocolate mixture, then the flour until just combined.

3. Divide the batter among the prepared ramekins and submerge 4 tiny pieces of the semi-sweet chocolate. Place the ramekins on a baking sheet and bake until slightly jiggly in the center, 12 to 14 minutes.

4. Invert the cakes onto plates, wait 20 seconds and remove the ramekins. Top with ice cream and serve immediately.

Book Club Wine and Pizza

Once a month we get together to "discuss" a great book that we all read. This past month was my turn to host. On the menu was:

• Goat Cheese Bruschetta
• Mixed Green Salad with a Dijon Vinaigrette
• Caramelized Onion Pizza with Gorgonzola and Arugula with Whole Wheat Pizza Crust
• Cheese Whole Wheat Pizza with "Almost" Fat Free Tomato Sauce

My friend Alison brought a delish desert of low cal chocolate cupcakes with Cool Whip and fresh strawberries, a great ending to our meal!

Goat Cheese Bruschetta with Basic Vinaigrette

from Real Simple

Basic Vinaigrette

Yield: 3/4 cup

Ingredients

1/4 cup fresh lemon juice (about 1 or 2 lemons)

1 teaspoon honey

1 small shallot, minced

1/2 cup extra virgin olive oil

1/2 teaspoon Kosher salt

1/4 teaspoon crushed black pepper

Preparation:

Whisk together lemon juice, honey and shallots in a small bowl. Slowly add olive oil in a thin stream, whisking constantly, until emulsified. Season with salt and pepper.

This can be made a few hours ahead of time and refrigerated so its ready just before serving.

Goat Cheese Bruschetta

from Real Simple

The recipe says it makes 6 servings but I found that it makes more than that. For book club I actually made 12 pieces. I use a round loaf of french bread or wheat bread. I am making it again for Easter dinner and I'm going to change it a bit and make them smaller more bite size pieces. To toast the bread I put it in the broiler on High for 5 minutes on each side, you can judge by how much you like them toasted.

Ingredients

2 tablespoons balsamic vinegar

2 tablespoon fresh chopped herbs such as dill, parsley, or basil (I use basil)

Toasted country or other bread

Goat Cheese (to make 12 servings I used 2 4 oz packages of goat cheese)

Preparation:

Add the the balsamic vinegar and fresh herbs to the Basic Vinaigrette. Drizzle over toasted bread and spread with goat cheese. Finish with another drizzle of vinaigrette.

Tastes great with a glass of wine!

Mixed Green Salad with Vinaigrette

from Cooking Light

Combine 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, 1/4 teaspoon sugar, and 1/4 teaspoon black pepper in a medium bowl. Gradually add 2 tablespoons extra-virgin olive oil, stirring constantly with a whisk. Drizzle dressing over 4 cups mixed micro greens and 2 cups trimmed watercress; toss to coat.

Whole Wheat Pizza Dough

from Cooking Light

Yield: 2 12-inch pizza crusts

I was a little nervous about making dough from scratch but this recipe is really easy anyone can do it. It just takes patience and time to let the yeast rise and then the dough.

Ingredients

1 package active dry yeast ( 2 1/4 teaspoons)

1/4 teaspoon sugar

1 1/2 cups warm water ( 100 to 110 degrees)

2 1/2 to 2 3/4 cups all purpose flour, divided

1 cup whole wheat flour

1 tablespoon olive oil

1 1/2 teaspoon salt

cooking spray

I add 2 teaspoons of garlic powder for extra flavor

Preparation:

Dissolve yeast and sugar in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, level with a knife. Add 2 1/4 cups all-purpose flour, whole wheat flour, oil and salt; stir until well blended. If you use a mixer make sure to use a dough hook. Turn dough onto a floured surface. Knead until smooth and elastic (about 10 minutes); add remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). I recommend putting flour on your hands before taking the dough out of the bowl too.

Place dough in a large bowl, coated with cooking spray, turning to coat top. Cover and let rise in a warm space (85 degrees), free from drafts, 45 minutes or until doubled in size. Gently press 2 fingers into dough. If indentation remains dough has risen enough. Punch dough down, cover and let rest for 5 minutes. Divide in half, roll each dough half into 12 inch floured surface.

Note: To freeze, follow directions for kneading dough and shape into 2 balls. Coat with cooking spray and place in freezer in a zip lock bag. To use in them, thaw in a refrigerator overnight. Cover and let rise in a warm space (85 degrees), free from draft, 1 1/2 hours or until double in size. Gently press 2 fingers into dough, if indentation remains dough has risen enough. Shape as instructed.

Caramelized Onion Pizza with Gorgonzola and Arugula

adapted from Cooking Light

Yield: 4 slices (serving 1 slice) I cut them smaller so I was able to have 8 slices

Ingredients

2 teaspoons olive oil

2 1/2 lbs of yellow onions

1/4 teaspoon dried rosemary

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 recipe Whole Wheat Pizza Dough

Cooking spray

1 tablespoon yellow cornmeal

1/2 cup (2 oz) crumbled Gorgonzola, blue cheese, or feta

2 tablespoons coarsely chopped walnuts

1 cup trimmed arugula

Preparation:

Heat oil in a large non-stick skillet over medium high heat. Add onion, and saute 5 minutes, stirring frequently. Stir in 1/4 teaspoon dried rosemary, salt and pepper. Continue cooking 15 to 20 minutes, or until onion is a deep golden brown, stirring frequently.

Preheat oven 500 degrees.

Roll dough into a 12 inch circle on lightly floured surface. Place dough on

a 12 inch pizza pan or baking sheet coated with cooking spray and sprinkle with cornmeal. Crimp edges of dough with fingers to form a rim. Top with onion. Bake at 500 degrees for 10 minutes. Add cheese and walnuts; bake an additional 3 minutes or until cheese melts. Remove from oven, top with arugula. Cut the pizza and serve.

Hint: When the oven is heated, heat the pizza pan or baking sheet to make the bottom crust extra crispy.

Cheese Pizza with Whole Wheat Pizza Crust and Rocco's How Low Can you Go Low-Fat Marinara Sauce

Rocco's How Low Can You Go Low-Fat Marinara Sauce

from Now Eat This! by Rocco Dispirito

Yield: 6 1/2 cups (13 servings)

Ingredients

1/2 tablespoon extra-virgin olive oil

6 garlic cloves, minced

1 large yellow onion, cut into small dice

salt

crushed red pepper

2 28 oz cans tomato puree

1/2 cup water

1 small piece of Parmigiano-Reggiano cheese rind

1 large sprig fresh basil

Preparation

Heat a Dutch oven over medium heat. When the pot is hot, add the olive oil. Add the garlic and onion, and season them with salt and crushed red pepper to taste. Cook, stirring occasionally, until the onion and garlic are translucent, about 4 minutes.

Add the tomato puree, water, and Parmigiano-Reggiano rind to the pot. Bring to a simmer. Then cover, reduce the heat to low, and simmer for about 25 minutes.

With the back of a knife, bruise the basil and stir the sprig in

to the sauce. Simmer the sauce, uncovered, for 5 minutes. Season with salt and crushed red pepper to taste, if desired. Serve, or store in a covered container in the refrigerator for up to 5 days.

Cheese Pizza

adapted from Cooking Light

Yield: 8 slices

Ingredients

1/2 Whole Wheat Pizza Dough recipe

2 teaspoons olive oil

1 cup How Low Can You Go Marinara Sauce

2 cups shredded part skim mozzeralla cheese

1/2 cup grated fresh parmesan cheese

Preparation:

Pre-heat oven to 500 degrees.

Roll out whole wheat pizza dough and brush lightly with olive oil. Transfer 12 inch circle to baking sheet. Bake on lowest oven rack at 500 degrees for 8 minutes. Remove from oven.

Spread sauce in an even layer over crust, leaving 1/4 inch border. Top with mozzarella and parmesan cheeses. Bake an additional 10 minuted or until crust is golden brown and cheese melts. Cut into 12 wedges.