Pigs in a blanket

Ingredients

  • All-purpose flour, for surface
  • 1 tube or roll crescent rolls.
  • 1 mini cocktail wieners
  • 4 tbsp melted unsalted butter.
  • Coarse salt

Directions

  1. Preheat oven to 375º. On a lightly floured surface, unroll crescent sheets and tear where perforated. Cut each triangle into 3 smaller triangles.
  2. Place 1 cocktail wiener on thick side of each triangle, then gently roll to thinner side.
  3. Transfer to a medium baking sheet. Brush with butter and sprinkle with salt.

Ham & Swiss Bites

Ingredients

  • 1 can of 8 biscuits
  • 3 tbsp. Dijon mustard, plus more for serving.
  • 4 oz. Swiss cheese, thinly sliced, then cut into 1″ squares.
  • 4 oz. deli ham, preferably black forest, thinly sliced, then cut into 1″ squares.
  • 2 tbsp. unsalted butter, melted.
  • salt

Directions

  1. Preheat oven to 350°. Spray a 24-cup mini muffin pan with cooking spray. Divide dough into 8 large biscuits. Using a sharp knife, cut each biscuit into 3 triangular sections for a total of 24.
  2. Arrange one piece of dough with a long side facing you. Make 3 short deep cuts across the top.
  3. Using a butter knife or offset spatula, spread some mustard inside cuts. Fold 1 piece of ham in half and stuff in centre cut. Fold 1 piece of cheese in half and stuff in centre cut beside ham. Repeat with 2 two side cuts. Place biscuit in a prepared muffin cup, ham, and cheese side up. Repeat with remaining biscuits and fillings. Brush tops of biscuits with some butter; reserve remaining butter.
  4. Bake biscuits until golden brown, 14 to 18 minutes. While still warm, brush with reserved butter and sprinkle with salt

Toasted Raviolis

Ingredients

  • 1 large egg
  • 2 tbsp. whole milk
  • 2/3 c. dried Italian-style or plain breadcrumbs (not panko)
  • salt
  • Freshly ground black pepper
  • 1 refrigerated or frozen any flavour ravioli, thawed if frozen.
  • Vegetable or peanut oil (for deep frying) or cooking spray (for air frying)
  • 1/3 c. finely shredded Parmesan
  • 1 to 1 1/4 c. marinara sauce, warmed.

Directions

  1. In a shallow bowl, whisk egg and milk until combined. In another shallow bowl, mix breadcrumbs and a few big pinches of salt and pepper.
  2. Working one at a time, coat each ravioli in egg mixture, then in seasoned breadcrumbs, pressing to adhere. Arrange on a large platter or baking sheet in a single layer.
  3. Deep frying: Into a large heavy pot or Dutch oven fitted with a deep-fry thermometer, pour oil to come at least 2″ up the sides. Heat over medium-high heat until thermometer registers between 350° and 375°.
  4. Working in batches, fry ravioli, turning occasionally, until browned and crispy, about 3 minutes total. (Note: The ravioli will puff up like little pillows in the hot oil; they’ll slightly deflate as they cool.)
  5. Using a spider strainer or slotted spoon, transfer ravioli to a paper towel-lined plate.
  6. Transfer ravioli to a platter. Sprinkle with Parmesan. Serve with marinara alongside.

Potato fight

Ingredients

  • 1 32-oz. package tater tots
  • 8 slices bacon, chopped.
  • 1/4 c. freshly chopped chives.
  • 1 container sour cream
  • 2 tbsp. butter
  • 2 tbsp. all-purpose flour
  • 1 c. whole milk
  • 1 2/3 c. sharp cheddar
  • 1/4 tsp. chili powder

Directions

  1. Heat oven to 375f.
  2. spread tater tots in a single layer on a nonstick baking pan. Bake for about 20 minutes, stirring regularly. Set aside.
  3. Meanwhile, fry the bacon in a sauté pan over medium heat, then place on a paper towel-lined plate to drain excess grease.
  4. Make the cheese sauce: In a deep-walled sauté pan over medium heat, melt butter. Sprinkle in flour, whisking to combine to make thick sauce.
  5. Gradually pour in milk, whisking the entire time, to form a thin sauce. Gradually stir in cheddar and chili powder, mixing until everything has combined. Remove sauce from heat.
  6. Layer tater tots into small bowls or wide-mouth mason jars. Top with cheese sauce, bacon, sour cream, and chives. Repeat layers until you’ve reached the top of the containers.

Potato Slices

Ingredients

  • 3 big potatoes scrubbed clean.
  • 2 tbsp. olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Pinch cayenne pepper
  • 1 tsp. garlic powder
  • 1 1/2 c. shredded cheddar
  • 6 slices bacon cooked and crumbled.
  • Sour cream, for serving.
  • 3 green onions thinly sliced.

Directions

  1. Preheat oven to 400°. Slice potatoes into 1/2″ coins.
  2. In a large bowl, toss the potato rounds in olive oil. Season with salt, pepper, cayenne, and garlic powder, and toss until evenly coated.
  3. Place in a single layer on a large baking sheet.
  4. Bake for 30 to 40 minutes, until lightly browned and tender, flipping halfway through.
  5. Top each potato round with cheese and bacon. Broil until melty, about 2 minutes.
  6. Spread evenly sour cream onto each potato and garnish with green onions.

Tasty sliders

Ingredients

FOR CARAMELIZED ONIONS

  • 2 tbsp. extra-virgin olive oil
  • 1 large onion halved and thinly sliced.
  •  salt

FOR POPPY-BUTTER TOPPING

  • 4 tbsp. melted butter.
  • 1 tbsp. poppy seeds
  • 2 cloves garlic, minced.
  • 1/2 tsp. Worcestershire sauce

FOR SLIDERS

  • 12 mini rolls
  • 1/4 c. mayonnaise
  • 1/4 c. honey mustard
  • 2 lb. deli sliced ham or Turkey meat.
  • 1 lb. sliced Swiss cheese.

Directions

  1. Make caramelized onions.
  2.  In a large skillet over medium, heat oil. Add onions and season with salt.
  3. Reduce heat to medium-low and cook, stirring occasionally until onions are caramelized and jammy, about 25 minutes. Let cool slightly. 
  4. Preheat oven to 350°.
  5. Make poppy butter topping: In a medium bowl, combine butter, poppy seeds, garlic, and Worcestershire.
  6. Make sliders:
  7. Split slider buns in half horizontally and place bottom halves on baking sheet.
  8. Spread mayo in an even layer on bottom layer of slider buns, then top with half the ham. Top with Swiss, then remaining ham. Spread ham with honey mustard and onions and close sandwiches. Brush poppyseed dressing on tops of buns until all buns are coated. 
  9. Bake until cheese is melted and buns are golden, 10 to 12 minutes.

Buffaloe wings

Ingredients

  • 2 lb. chicken wings
  • 2 tbsp. vegetable oil
  • 1 tsp. garlic powder
  • salt
  • Freshly ground black pepper
  • 1/4 c. hot sauce
  • 2 tbsp. honey
  • 4 tbsp. Butter
  • blue cheese dressing, for serving.

Directions

  1. Preheat oven to 400°
  2. place a wire rack over a baking sheet. In a large bowl, toss chicken wings with oil and season with garlic powder, salt, and pepper. Transfer to prepared baking sheet.
  3. Bake until chicken is golden, and skin is crispy, 50 to 60 minutes, flipping the wings halfway through.
  4. In a small saucepan, whisk together hot sauce and honey. Bring to simmer then stir in butter.
  5. Cook until butter is melted and slightly reduced, about 2 minutes. Heat broiler on low.
  6. Transfer baked wings to a bowl and toss with buffalo sauce until completely coated. Return wings to rack and broil—watching carefully! until sauce caramelizes, 3 minutes. Serve with dressing.

Roasted Chickpeas

Ingredients

  • 1 can chickpeas, drained and rinsed
  • 1 tbsp. vegetable oil
  • 1/2 tsp. kosher salt

FOR SEASONING:

  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. dried oregano

Directions

  1. Preheat oven to 350°. Pour chickpeas onto baking sheet in an even layer.
  2. When oven is heated, place chickpeas in oven until completely dry, 8 to 10 minutes.
  3. Remove chickpeas from oven and toss with oil and salt. Return to oven and bake until golden brown, dry, and crispy, 33 to 35 minutes, tossing halfway through. 
  4. Combine chickpeas and seasonings on sheet tray and toss to combine. Spread into an even layer and let cool completely.
  5. To store, place in a resealable bag or plastic box, with the bag slightly open or lid ajar to maintain crispness.

Easy Pinwheel rolls

Ingredients

  • 3/4 c. mayonnaise
  • 2 tbsp. ranch seasoning
  • 8 (10″) flour tortillas
  • 8 oz. sliced American or cheddar cheese.
  • 1 lb. deli-sliced baked ham
  • 1 lb. deli-sliced turkey breast
  • 16 butter lettuce leaves
  • Tomatoe slices

Directions

  1. In a small bowl, mix mayonnaise and ranch seasoning.
  2. On a clean surface, lay tortillas flat. Spread each tortilla with 1 tablespoon mayonnaise mixture.
  3. Place 2 to 3 slices cheese on bottom two-thirds of each tortilla. Top cheese with ham and turkey.
  4. Top meat with 2 to 3 lettuce leaves and tomatoe slices and then tightly roll upthe wrap.
  5. Slice into 1″ rounds and arrange on a platter. To make ahead, place seam side down on a baking sheet and refrigerate up to 6 hours.
  6. Slice when ready to serve.

Corn dip and Nachos

Ingredients

  • 8 oz. cream cheese, softened.
  • 1/3 c. sour cream
  • 1/4 c. mayonnaise
  • Juice of 1 lime
  • 1 tsp. chili powder
  • Kosher salt
  • 2 (15-oz.) cans corn, drained
  • 1 jalapeño, seeds removed if desired, finely chopped.
  • 2 scallions, chopped.
  • 2 cloves garlic finely chopped.
  • 1/4 c. chopped fresh cilantro, plus more for serving.
  • 1/4 c. crumbled feta
  • 1 1/4 c. shredded Monterey Jack, divided.
  • 1 1/4 c. Shredded cheddar Cheese
  • Hot sauce and tortilla chips, for serving.
  • Nachos (any kind)

Directions

  1. Preheat oven to 350°. In a large bowl, whisk cream cheese, sour cream, mayonnaise, lime juice, and chili powder until smooth, season with salt.
  2. Stir in corn, jalapeño, scallions, garlic, cilantro, feta, and 1 cup Monterey Jack and the cheddar cheese.
  3. Transfer corn mixture to a medium baking dish. Sprinkle with remaining 1/4 cup Monterey Jack and cheddar cheese.
  4. Bake dip until golden and bubbly, 25 to 30 minutes.
  5. Drizzle with hot sauce and top with more cilantro. Serve with Nachos on the side.

Pulled meat Nachos

Ingredients

  • 1 bag corn chips
  • 4 c. shredded Monterey Jack cheese
  • 1c. Cheddar Cheese
  • 1 c. sliced pickled jalapeños, drained. 
  • 1 1/2 lb. prepared barbecued pulled meat (any kind you wish)
  • 1 avocado halved and pitted.
  • 1/4 red onion finely chopped.
  • 1/2 lime, juiced.
  • 1/4 c. freshly chopped cilantro leaves, plus more for garnish.
  • salt
  • black pepper
  • Sour cream, for serving. 

Directions

  1. Preheat oven to 375° and line a large baking sheet with aluminium foil. 
  2. Spread an even layer of chips onto the baking sheet, then top with 1/3 of the cheese, pulled meat, and peppers.
  3. Top with more chips and another 1/3 of cheese, pulled meat, and peppers.
  4. Finish with one last layer of chips and the remaining cheese, pulled meat, and peppers.
  5. Bake until cheese is melted, and chips have crisped slightly, 10 minutes.
  6. in a medium bowl, mash avocado together with red onion, lime juice, and cilantro. Season with salt and pepper.
  7. When nachos are done baking, scoop in guacamole and sour cream. Serve immediately.