Finger Foods for Super Bowl ~ These are some Favorites!!!!

Bacon Wrapped Shrimp

Great Appetizer for Bar-B-Que’s

Large shrimp, peeled & deveined                           jalapeno slices

Thin sliced bacon, cut in 3” pieces

Put one slice of jalapeno on each piece of shrimp.  Wrap the bacon around the shrimp and jalapeno, leaving the ends on the bottom.  Place on a baking sheet and broil, turning once, until the bacon is crisp and the shrimp is cooked through, 2 to 3 minutes each side.  Very good when grilled outside!!!  

Bacon Wrapped Water Chestnuts

These are great for parties & showers – make plenty!

Water chestnuts, drained                                      brown sugar

Thin sliced bacon, cut into thirds                  few drops of maple syrup

Wrap each water chestnut with a piece of bacon and secure with a toothpick.  Line a pan with foil (for easy clean up).  Place bacon wrapped chestnut on the foil and put a few drops of maple syrup on each one.  Sprinkle the tops with brown sugar.  Broil until the bacon is done.

Peggy Newman

Stuffed Potatoes

New Potatoes make these little darlin’s irresistable

24 new red potatoes, halved                        ½ cup crumbled cooked bacon, plus             

2 tsp. extra virgin olive oil                               more for garnish         

1 ½ cup sour cream                                     ¼ cup chopped flat-leaf parsley

1 cup crumbled blue cheese                         ¼ chives, finely chopped

Salt & fresh ground pepper                          paprika for garnish

Preheat oven to 400°.  In a medium bowl, toss the potatoes with the olive oil.  Place cut side down on a baking sheet and bake until the skins are crisp, about 20-25 minutes.  Let cool.  Scoop out the center of each potato half and place in a medium bowl.  Stir in the sour cream, blue cheese, salt and pepper, bacon, parsley and chives.  Fill each potato skin with the sour cream mixture and top with more crumbled bacon, paprika and parsley. 

Karen Newman

Stuffed Mushrooms

My Husband’s Favorite

12 whole large fresh mushrooms                 ¼ cup grated Parmesan cheese

1 T. olive oil                                                 ¼ tsp. black pepper

1 lg. clove garlic, minced                             ¼ tsp. onion powder

1 8 oz. cream cheese, softened                    ¼ tsp. cayenne pepper

Preheat oven to 350°.  Spray a baking sheet with cooking spray.  Clean mushrooms with a damp paper towel.  Carefully break off stems.  Chop stems extremely fine.  Heat oil in a large skillet over medium heat.  Add garlic and chopped mushroom stems to the skillet.  Fry until any moisture has disappeared, taking care not to burn garlic.  Set aside to cool.  When garlic mixture is cool, stir in cream cheese, Parmesan cheese, pepper, onion powder and cayenne.  Mixture should be very thick.  Using a little spoon, fill each mushroom cap with a generous amount of stuffing.  Arrange on cookie sheet.  Bake for 20 minutes or until bubbly.

Stuffed Jalapeno

Most Requested Appetizer

1 pkg. Ranch Dressing Mix                           Thin Sliced Bacon

1 pkg. 8 oz Cream Cheese                           Jalapenos, halved and seeded

Note:  The hottest part of the jalapeno is the membrane and the seeds – rub hands with oil to avoid burning before seeding jalapenos.  Mix cream cheese and dressing mix.  Stuff peppers, wrap with ½ slice of thin bacon.  Bake at 350° until done (bacon cooked).

Shrimp with Remoulade Sauce

1 cup mayonnaise                                        2 Tbsp. chopped fresh parsley

¼ cup chili sauce                                         2 Tbsp. chopped green olives

2 Tbsp. Creole mustard                                2 Tbsp. minced celery

2 Tbsp. extra-virgin olive oil                         1 clove garlic, minced

1 Tbsp. Tabasco                                           ½ tsp. chili powder

2 Tbsp. fresh lemon juice                                       1 tsp. salt or to taste

1 tsp. Worcestershire sauce                         ½ tsp. black pepper

4 green onions, chopped                              1 tsp. capers, chopped

Mix all ingredients and chill before serving.  Serve with cooked, chilled shrimp

Tortilla Rollups

Everyone loves these – taste great – make ahead!

1 pkg. smoked turkey                                  2 celery stalks

1 green onions                                            1 8 oz. cream cheese, softened

¼ cup green stuffed olives                          flour tortillas

Chop first 4 ingredients in food processor.  Add to cream cheese.  Spread over tortillas and roll up tightly.  Refrigerate at least 2 hours and slice into 1” pieces.

Tortilla Rollups II

1 8 oz. cream cheese, softened                    4 oz. sharp cheddar cheese, grated

2 green onions, finely chopped                    10 10” flour tortillas

¼ cup salsa

In a medium bowl, mix together the cream cheese, green onions, salsa and cheddar cheese.  Spread the cream cheese mixture on the tortillas.  Roll the tortillas and refrigerate about 4 hours before slicing into 1” pieces.

Tzatziki Sauce

2 ½ cups plain Greek yogurt, drained           2 Tbsp. chopped fresh dill

1 cucumber – peeled, seeded, diced            1 clove garlic, peeled

2 Tbsp. lemon juice                                      Optional:  green onion, chopped,

salt & pepper to taste                                      Feta cheese

                  

Drain yogurt well.  Combine all ingredients until well combined.  Cover and refrigerate at least one hour for best flavor.