|Sausage & Pepperoni Pizza Puffs|
Via Plain Chicken
The big game is this weekend! Whether you are hosting a big party, going to a party or having a quiet game day at home, you need snacks! Here are some great recipes to add to your appetizer collection for game day or anytime:
Sausage & Pepperoni Pizza Puffs
3/4 cup flour
3/4 tsp baking powder
1/2 tsp garlic powder
3/4 cup whole milk
1 egg, lightly beaten
4 oz mozzarella cheese, shredded (about 1 cup)
2 oz mini turkey pepperoni, (about 1/2 cup)
4 oz low-fat sausage, cooked and crumbled
1/2 cup pizza sauce
Pre-heat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, garlic powder and baking powder; whisk in the milk and egg. Stir in the mozzarella, sausage and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
|Via Sugar Free Mom.|
Mini Bun-less Cheeseburger Bites With Thousand Island Dip
2 pounds ground beef
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon onion powder
1 teaspoon garlic powder
6 ounces uncured, nitrate free bacon
24 cherry tomatoes, halved
2 cups red leaf lettuce, chopped
8 ounces cheddar cheese, cut into 48 pieces
Thousand Island Dip:
1 clove garlic, minced
1 cup plain Greek yogurt
1 tablespoon extra virgin olive oil
2 tablespoons sugar free ketchup
2 tablespoons chopped dill pickle
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/2 teaspoon Tabasco sauce
Preheat oven to 400 degrees. Combine the first 5 ingredients together in a bowl. Using about 1 tablespoon of the meat mixture, make 48 mini patties or meatballs. Place them on a foil lined baking sheets and bake for 15 minutes. Cool slightly to handle.
While the mini burgers are baking, cook the bacon in a skillet but remove before crisp. Drain on paper towel and break into 48 pieces.
To assemble burgers on toothpick start with a tomato half, pickle, bacon, lettuce, cheese and burger.
Via 2 Sisters 2 Cities
2 blocks of reduced-fat cream cheese, at room temperature
1- 4 oz. can of chopped green chilies, drained
1- 4 oz. can of chopped black olives, drained
½ onion, finely chopped
12-14 flour tortillas
In a medium sized bowl, mix together cream cheese, green chilies, black olives, and onion. Stir it all together so that it is all mixed together and evenly distributed.
Take a pile of flour tortillas and place them between 2 paper towels. Microwave them for about 20 seconds, to soften them so they are easier to roll.
Take a tortillas and spread about 3-4 tbsp. of the cream cheese mixture on the tortillas. Roll the tortillas up like a jelly roll, tight enough so there isn't any gaps but not too right that you are squeezing the cream cheese out.
Once rolled set seam side down on some laid out plastic wrap. Continue for the rest of tortillas until you use up all of the filling. When done rolling the tortillas, tightly wrap up the rolls in the plastic wrap and place in the fridge for 2 hours or more.
Once chilled, take tortilla rolls out and slice them in ½-3/4 inch slices, tossing out the ends (or eating.) Continue with remaining tortillas.
Serve with salsa.
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