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5 Fantastic Appetizer Recipes



I enjoy entertaining and I host quite a few small parties throughout the year for Matt’s co-workers. In his industry networking is everything so I slap on my happy face and do what I have to do to help him. I have accumulated a bunch of yummy appetizer recipes over the years because I try not to serve the same things at each party. I’ve already shared a few of my favorites with you but I wanted to share a few more today.



BBQ Glazed Meatballs


1 jar (12oz) Grape Jelly
1 cup BBQ sauce
1 bag frozen meatballs


Combine jelly and BBQ sauce in large saucepan. Cook and stir over medium heat until jelly melts. Add meatballs. Heat over med-low heat for 15 minutes, stirring occasionally.



Bite Size Crab Quiches


1 tube large refrigerated buttermilk biscuits
1 can (6oz) drained crabmeat or 1 cup imitation crab meat, chopped
1/2 cup shredded swiss cheese
1 egg
1/2 cup milk
1/4 t salt


Separate each biscuit into 5 equal pieces. Press onto the bottom and up sides of 24 ungreased mini muffin cups (discard rest of dough). Fill each cup with 2 t crab and 1 t swiss cheese. In bowl, combine egg, milk and salt. Spoon 1 1/2 t into each cup. Bake at 375 for 15-20 min or until edges are golden brown. Let stand 5 minutes.



Triple Cheese Stuffed Mushrooms


48 (2lbs) medium white mushrooms
10oz frozen chopped spinach, thawed
4 oz feta cheese, crumbled
2 oz cream cheese, softened
1/2 cup grated parmesan cheese


Using damp paper towel, wipe mushroom caps clean. Remove and discard stems. In colander, squeeze liquid out of spinach until dry. In bowl, mix spinach, feta, cream cheese and 1/4 t salt. Fill each mushroom with heaping t of spinach mix. top with parmesan cheese. Bake at 350 for 20 minutes.



Sweet and Sour Shrimp Puffs


3 T cream cheese spread
1 t soy sauce
1/4 t ginger
1 can butter flake crescent rolls
16 frozen medium shrimp, thawed
1/3 cup apricot preserves


In small bowl, combine cream cheese, soy sauce, and ginger until well blended. Set aside. Separate dough into 8 triangles then slice each triangle in half lengthwise to form 16 triangles. Spread about 1/2 t cheese mix on each triangle. Place one shrimp on shortest side of triangle; roll up starting at shortest side first. Place rolls on baking sheet sprayed with cooking spray. Bake at 375 for 16-21 minutes or until golden brown. Microwave preserves on high for 20 seconds and spread 1 t of preserves over each puff to glaze. Cool 5 minutes.



Sweet and Spicy Deviled Eggs


1 dozen large eggs
1/2 cup mayo
3 T apricot preserves
1 t curry powder
1/2 t salt
1/8 t cayenne pepper


 Place eggs in large saucepan and add cold water to cover. Bring to boil over medium-high heat. Reduce heat to medium and simmer for 12 minutes. Drain and run under cold water. Peel and cool completely. Cut eggs in half lengthwise and gently squeeze yolks into bowl. With fork, mash yolks with remaining ingredients until smooth. Spoon mix into white halves and refrigerate at least 1 hour before serving.



What’s for Dinner: Weekly Menu

Monday– Crockpot Chili w/ Cornbread

Tuesday– Tomato & Mozzarella Tilapia, Yellow Rice

Wednesday– Clean out the Fridge Dinner Buffet

Thursday– Thanksgiving Dinner

Friday– Thanksgiving Leftovers

Saturday– Thanksgiving Leftovers

Sunday– FFY (Fend For Yourself)

Crockpot Chili

2 lbs ground beef
1 can pinto beans, drained
1 pkt chili seasoning
2 can diced tomatoes with garlic
2 cans tomato sauce
1/4 cup ketchup
1 T sugar

Mix all ingredients in crockpot. Cook on high for 3 hours. Serve with cornbread.

Tomato & Mozzarella Tilapia

8 Tilapia Fillets
2 can diced Italian tomatoes
1/2 cup Zesty Italian dressing
1/2 cup shredded mozzarella cheese

Season both sides of fish with salt and pepper. Place fish in a 13×9 baking dish. Drizzle with italian dressing. Top with diced tomatoes. Bake at 450 for 25 minutes. Top with cheese and bake for 5-10 more minutes until cheese is melted.

Shared with Menu Plan Monday.

Crockpot Chicken Cordon Bleu Recipe

I am a huge lover of Chicken Cordon Bleu but the traditional way to make it is time consuming. I discovered this recipe years ago and made some slight changes to it until I got it just right. I love it and the kids will lick their plates clean! The flavors of this dish are spectacular!

Crockpot Chicken Cordon Bleu


  • 4 frozen chicken breasts
  • 1 can cream of chicken soup
  • 1 cup milk
  • 4 oz diced ham
  • 1 cup shredded Swiss cheese
  • 1 box cornbread stuffing
  • 1/4 cup butter, melted

1. Mix soup and milk together and spread just enough to cover in bottom of crockpot.
2. Place frozen chicken on top.
3. Add diced ham and shredded cheese on top of chicken.
4. Pour remaining soup mixture over top.
5. Sprinkle stuffing on top.
6. Drizzle with melted butter & cook on low for 6 hours.

All the flavor of traditional chicken cordon bleu without all the hassle! I love that! I always shred the chicken and mix it all up together but you can leave the chicken breasts whole if you prefer. Oh and I’ve had a few questions about the liners in my crockpot. I do always use liners. I abhor cleaning the crockpot after dinner. I buy them in the aisle with the tinfoil and plastic wrap. They will change your life!

Our Family’s Favorite Thanksgiving Recipes

I love Thanksgiving. It’s my favorite holiday because it’s the one time of the year when both sides of our family all gather in one place to celebrate. We always hold the celebration at our home because we are smack dab in the middle of our parents. My parents live 2 hours away in one direction and Matt’s parents live 2 hours away in the opposite direction. It never fails that we have a house full of people and I love it. Our home is full of laughter, and joking, and Football, and good food. Over the years I have created my menu for Thanksgiving and perfected my favorite recipes. My mom always does the Ham and my sister is in charge of the Turkey. My specialties are the sides, appetizers, and desserts. I wanted to share a few of my favorties today.

Cream Cheese Sausage Balls

1 lb sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz shredded cheddar cheese

Preheat oven to 400. Mix indgredients until well combined. Roll into 1 inch balls. Bake for 20-25 minutes.

 Bacon Wrapped Brown Sugar Smokies

1 pkg (16oz) Hillshire Farms Lil Smokies
1 pkg (12oz) Jimmy Dean thick slice bacon
1 cup brown sugar

Cut each bacon slice into 3-4 pieces. Wrap each sausage with piece of bacon; secure with toothpick. Place in baking pan. Sprinkle evenly with brown sugar. Bake at 400 for 15-20 minutes or until bacon is browned and sugar melts and forms sauce.

Cranberry Apricot Sauce

2 bags fresh cranberries
1 cup orange juice
1 cup apricot jam
3/4 cup sugar
1/2 t ginger
1/4 lb dried apricots, finely diced

 Stir all ingredients together in large pot and bring to boil. Reduce heat to medium and cook, stirring, until berries pop and sauce starts to thicken, about 8 minutes. Cool to room temp. Cover and chill.

Pumpkin Crescent Rolls

8 oz cream cheese, softened
1 can (15oz) pumpkin
1 can sweetened condensed milk
2 T flour
2 T cinnamon
1 t pumpkin pie spice
8 pkgs refrigerated crescent rolls
1/2 cup sugar

Preheat oven to 375. In mixer bowl, blend cream cheese, pumpkin, sweetened condensed milk, flour and spices until combined and smooth. Unroll crescent rolls, separate and lay flat. Evenly spread 1 ½ T of pumpkin mix over dough. Roll into crescent shape and sprinkle top with sugar. Bake 11-13 minutes until golden brown.

Sweet Potato Casserole

3 cups cooked sweet potatoes, mashed
1/2 cup sugar
1 stick butter + 3T
1 T vanilla
2 eggs
1/2 cup milk
3/4 cup pecans, coarsely chopped
1/3 cup all purpose flour
1/3 cup packed light brown sugar
1/2 t cinnamon

Melt stick of butter in casserole dish. Mix cooked sweet potatoes, sugar, vanilla, eggs and milk together until well combined. Pour evenly into casserole dish. In small bowl, combine pecans, flour, brown sugar and cinnamon. Add remaining 3T butter and rub in with fingers until mixture is evenly moistened and forms clumps. Sprinkle over sweet potato mixture. Bake at 350 for 30-35 minutes or until topping is browned.

Dark Rum Pecan Pie

1 cup sugar
3 T butter, melted
2 cups pecan halves
3 large eggs, beaten
1/2 cup dark corn syrup
2 t dark rum
1 pie shell

Mix sugar and butter until well combined. Add pecans, eggs, corn syrup, and rum; stir until combined. Pour mixture into pie shell. Bake at 375 for 10 minutes. Reduce temp to 350 and bake 35-40 minutes longer or until filling is set around edge but center jiggles slightly. Cool completely.

Pumpkin Streusel Pie

1 can (15oz) pumpkin
1 can sweetened condensed milk
2 large eggs
1 t cinnamon
1/2 t ginger
1/2 t nutmeg
1/2 t salt
9″ unbaked pie crust
Streusel Topping:
1/2 cup packed brown sugar
1/2 cup flour
1/4 cup cold butter (no substitutes)

Heat oven to 425. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temp to 350 and bake 30 minutes. Combine 1/2 cup packed brown sugar and 1/2 cup flour in bowl. Cut in 1/4 cup cold butter until mix resembles coarse crumbs. Sprinkle evenly over top of pie and bake an additional 10 minutes.

Sweet Potato Pie

2 cups mashed sweet potatoes
4 oz cream cheese, softened
1 cup sugar
1/4 cup half and half
4 T butter, melted
2 large eggs, lightly beaten
1 t vanilla extract
1/2 t cinnamon
9″ unbaked pie crust

 In bowl, with mixer on medium speed, beat sweet potatoes and cream cheese until smooth. Add sugar and half and half; beat 5 minutes or until sugar dissolves. Add butter, eggs, vanilla and cinnamon; beat until blended. Pour mixture into pie shell. Bake at 350 for 1 hour or until filling is puffed and set around edges but center jiggles slightly.

What are some of your favorite Thanksgiving recipes?

What’s for Dinner: Weekly Menu

Monday– Taco Soup

TuesdayChicken Parmesan Crescents, Green Beans

Wednesday– Leftovers

Thursday– Crockpot Catalina Chicken, white rice, peas

Friday– Pizza Night

SaturdayLemon Pepper Fish Sandwiches, Tater Tots, Corn

Sunday– FFY (Fend For Yourself)

Taco Soup

2 lbs ground beef
1 onion, chopped
1 can whole kernal corn
1 can black beans
3 cans diced tomatoes
1 pkt taco seasoning
1 pkt Hidden Valley ranch dressing

Brown & drain meat; saute onion. Combine all ingredients in crockpot. Cook on low for 4-6 hours. Serve with shredded cheese, fritos, and sour cream.

Crockpot Catalina Chicken

4 frozen chicken breasts
1 bottle Catalina dressing
1 can cranberry sauce
1 pkt onion soup mix

Place frozen chicken in bottom of crockpot. Dump remaining ingredients on top. Cook on low for 6 hours. Serve over white rice.

Shared with Menu Plan Monday.