Some of my favorite appetizers to share with family and friends:

Artichoke Jalapeno Dip

With a Texas Flair!

 

1 8 oz. cream cheese, softened                    1 clove garlic, minced

1 14 oz. can artichoke hearts, chopped        2 Tbsp. parmesan or asiago cheese   

1 Tbsp. chopped jalapenos                           2 Tbsp. seasoned bread crumbs         

1 Tbsp. lemon juice                                      1 Tbsp. butter, melted

salt & pepper to taste

Mix cream cheese, drained, chopped artichoke hearts, jalapenos, lemon juice, garlic, parmesan and a little salt and pepper.  Pour into buttered baking dish.   Mix bread crumbs with melted butter.  Sprinkle on top.  Bake at 350° about 15 minutes, until heated through and lightly browned on top.  Serve with crackers.

 

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.

 

Baked Brie in Bread with Apples

This is a lovely holiday appetizer – very festive! 

1 loaf crusty round bread                             Sliced red and green apples

   Such as sour dough                                  olive oil & salt

1- 1½  lb. Brie cheese                                  Optional:  dried cranberries, walnuts, Almonds, cinnamon & orange zest

Cut the center out of the round loaf of bread making a “bowl”.  Cut the removed bread into large “croutons”.  Coat the croutons lightly with olive oil and salt if desired.  Put the loaf or “bowl” in center of cookie sheet.  Surround by the seasoned croutons.  Trim the rind off of the Brie cheese and cut in cubes.  Put cubes in the bread bowl.  Bake plain, or add cranberries, walnuts, slivered almonds, cinnamon and/or orange zest as desired.  Bake at 375° until cheese is melted through.  The bread cubes must be removed just as they become crisp.  Return the bread bowl to oven until the cheese is completely melted.  Serve on a large platter with the red and green apples and seasoned croutons.  It is great plain or with add-ins.

Buffalo Chicken Dip

 

2 (10oz.) cans chunk chicken, drained                  1 ½ cups cheddar cheese, grated

2 (8oz.) pkgs. cream cheese, soft                celery stalks cut into 3” pieces

1 cup Ranch dressing                                     (1-2 bunches)

¾ cup Frank’s Red Hot Pepper Sauce           1 box chicken-in-a-biscuit crackers

Heat chicken and hot sauce in a pot over medium heat until heated through.  Stir in cream cheese and Ranch dressing.  Cook, stirring until blended and warm.  Mix in half of the cheddar cheese and put in slow cooker or serving dish that can be micro-waved.  Sprinkle remaining cheese on top.  Cover and cook on low setting until hot and bubbly.  Serve with celery sticks and crackers.

 

Brining Chicken.  It is so easy, it's ridiculous.  So moist and tender, you'll probably not smoke or grill chicken without it after you try it.  Our friend Curt kept telling us about brining, so we tried it.  What was I waiting for?  It makes the chicken to juicy you won't believe it.  Here is the recipe.  Use your imaginationa and substitue seasonings to your taste (or mood).  Be sure to keep the salt and sugar as is.

 

Brine for Chicken

 

2 quarts water                                             2 cloves crushed garlic

2 Tbsp. Kosher salt                                      4 sprigs fresh thyme (or ¼ tsp.)

¼ cup brown sugar                                     ½ tsp. terragon

6-8 chicken legs, thighs or breasts                1/2  tsp. Herbs de Provence

 

OR: 2 Tbsp. Louisiana Wing Sauce, 1 tsp. Louisiana Cajun Seasoning & 1 tsp. cracked black pepper

 

Combine all ingredients except chicken and mix well.   Add chicken and store in plastic bag or container in the refrigerator for 1-2 hours.  Grill until done.  So juicy and tender!!!  You can also add any seasonings you like to the brine – have fun with it!

This is incredibly good.  Try not to form an opinion about the ingredients.  You will be amazed . . .

Amazing Pot Roast

 

½ lb. bacon                                                  2+ Tbsp. flour

2-4 onions, sliced                                         2 cans sparkling water, or beer

Kosher salt and black pepper                           or coke, or ginger ale

1 Tbsp. vegetable oil                                     10 prunes or ½ cup prune filling

3 lbs. beef chuck                                          1 Tbsp. dried thyme

10-15 carrots                                              4 tsp. beef bouillion

 

Preheat oven to 325.  In a large Dutch oven, cook the bacon until almost crispy.  Remove bacon to a plate.  Add the onions and cook on low heat until they are caramelized, about 20 minutes.  Remove the onions.  Add the vegetable oil and raise the heat to high.  Season the beef liberally with salt and pepper and sear, until nicely browned on both sides.  When the meat is browned, remove from pan.  Pour the sparkling water in the pan and deglaze the pan.  Add the remaining ingredients and flour mixed with a little water into a smooth liquid.  Cook for 1 minute to combine.  Add the beef back into the pot, then the onions and top with the carrots.  Cover and cook in the oven for 3 hours.