CHICKEN-SRIRACHA BITES
SHRIMP COCKTAIL
CAPRESE’ BITES
SANTA HAT FRUIT KABOBS
RAVIOLI BITES
CHOCOLATE-ROLO COOKIES
RUEBEN PINWILLS
CHICKEN-SRIRACHA BITES
1 lb. bacon
1 pack chicken tenders (8-10 tenders) cut into bite-size
pieces
Salt, pepper, garlic powder & onion powder
4 tablespoons Sriracha sauce
4 tablespoons honey
1 teaspoon pepper
Toothpicks
Season the chicken pieces with salt, pepper, garlic powder
and onion powder. Cut the bacon down the
middle and wrap each bite-size piece of chicken with a piece of bacon and
secure it with a toothpick. Place the
bacon-wrapped chicken in a baking dish.
Mix the Sriracha sauce, honey and pepper together and pour evenly over
the bacon-wrapped chicken. Bake at 375
for 35 to 45 minutes. Let cool before
serving.
SHRIMP COCKTAIL
16 to 20 jumbo shrimp with shells on (this is about 1lb.)
1 (3-ounce) box Zatarain’s extra spicy crab boil in a bag
1 large lemon, quartered
4 tablespoons salt
2 tablespoons vinegar
1 cup zesty cocktail sauce
2 heaping teaspoons prepared horseradish
Parsley and lemon for garnish
In a large pot, place 4 quarts of water, crab boil bag,
salt, lemon (squeeze juice of quartered lemon pieces into the water and throw
the quarters in the water) and vinegar.
Bring to a boil then reduce heat to medium and let simmer for about 15
minutes. This will really give the water
a great flavor for the shrimp.
Meanwhile, mix the cocktail sauce and horseradish together and place in
the fridge. Next, place the shrimp into
the boiling water and boil for exactly one minute. Remove from heat, and cover the pot with a
tight-fitting lid for 10 minutes. Pour
water and shrimp from the pot into a large colander. Drain well and discard crab boil bag and
lemon. Once they cool down enough to
touch, carefully peel each shrimp. At
this point you are ready to assemble. I
prefer my shrimp chilled so I place them in the fridge for a little while or leave
overnight. Take 3 martini or wine glasses;
place a few tablespoons of sauce into each glass and place parsley on top of
sauce for garnish. Assemble shrimp
around the rim of the glass and place a lemon wedge on the glass for
garnish. This recipe yields about 6 – 8
shrimp per person, so I can get 3 servings out of this recipe. It’s also fun to buy the tiny clear cups,
place a tablespoon sauce in the cup and garnish with 2 shrimp.
CAPRESE BITES
Cherry tomatoes cut in half
Fresh mozzarella balls cut in half
Fresh basil
Toothpicks
Place a small piece of basil on the toothpick then a slice
of tomato and a slice of mozzarella.
SANTA HAT FRUIT KABOBS
Green grapes
Banana slices
Fresh strawberries, tops sliced off
Mini marshmallows
Tooth picks
Place a grape, then a banana slice, a strawberry slice and
mini marshmallow on top. These are
adorable!
RAVIOLI BITES
1 (8-ounce) package of refrigerated mini ravioli
1 jar marinara sauce
Fresh basil for garnish
Appetizer spoons (you can find these at Party City)
Cook the ravioli according to the package directions and
drain well. Place a teaspoon of warmed
sauce into each spoon. Place 2 ravioli
on top of the sauce and garnish with fresh basil.
ROLO-CHOCOLATE COOKIES
2 ¼ cups flour
¾ cup unsweetened cocoa
1 t. baking soda
1 cup sugar
1 cup brown sugar
1 cup butter, softened
2 t. vanilla
2 eggs
1 cup chopped pecans
1 (9-ounce) package Rolo candies
1 T. sugar
4 ounces vanilla-flavored almond bark
In a small bowl, combine flour, cocoa and baking soda. In another large bowl, beat sugars and butter
until light and fluffy and then add vanilla and eggs, mixing well. Gradually add flour mixture and ½ cup of the
pecans. For each cookie, with
well-floured hands, shape 1 tablespoon of dough around each Rolo candy,
covering completely. In a small bowl,
combine remaining ½ cup pecans and 1 tablespoon sugar. Press one side of the cookie into the sugar
mixture. Place nut side up 2” apart on
an ungreased cookie sheet. Bake at 350
for 10 minutes. Cool completely then place cookies on wax
paper. Melt the almond bark in a
microwave and drizzle over cookies.
REUBEN PINWELLS
1 sheet of frozen puff pastry, thawed
2 tablespoons Thousand Island dressing (I recommend Marie’s)
4 thin slices of deli corned beef
¾ cup shredded Swiss cheese
½ teaspoon onion powder
½ cup shredded sauerkraut, drained very well.
Gently roll out the puff pastry with a rolling pin. Spread Thousand Island dressing evenly over
pasty. Next place the corned beef slices
on the pastry. Top with remaining
ingredients and carefully roll up. Using
a bread knife, gently cut ½” slices and place them on a baking sheet sprayed
with cooking spray. Bake at 400 for 15
minutes. Serve with extra Thousand
Island dressing, if desired.
