Stuffed Breadsticks

                                            You can make these as big or small as you like!


1 t. yeast
1 t. sugar
3/4 c. warm water
1/4 c. olive oil
1/2 t. salt
1/2 t. Italian seasoning, optional
2-3 c. flour
8 mozzarella string cheese sticks, cut in half
32 slices pepperoni
2 T. butter or margarine, melted
Optional topping: 2 t. Parmesan cheese, 1/2 t. each garlic powder, Italian seasoning, salt

Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, 1/2 t. salt and optional 1/2 t. Italian seasoning. Slowly add the flour until completely combined and dough is no longer sticky. Knead for 5 minutes, place in a greased bowl, cover and let rise for 1 hour.

On a floured surface, roll dough into a rectangle. (I don’t have any good measurements for you here besides saying not too thin and not too think.) Cut into 16 squares. At the edge of each square, place one piece of mozzarella and two pieces of pepperoni. Roll up and tuck in sides. Be sure to seal well to cut down on cheese melting out during the baking process. Place on a baking sheet. Repeat until done.

Drizzle or brush melted butter or margarine over each mini bread stick. If desired, combine the optional topping ingredients in a small bowl and sprinkle on top. Bake at 375 degrees for 15-20 minutes, until golden brown.

Spinach Artichoke Dip

                                            This is great hot or cold, but I prefer hot.


8 oz cream cheese – softened
1/4 cup mayonnaise
1 cup freshly grated mix of Parmesan, Asiago and Fontina cheeses
1 clove garlic, peeled and minced
1/2 tsp dried basil
dash garlic powder
salt and pepper to taste
1 can artichoke hearts, drained and chopped
1 box frozen chopped spinach, thawed and drained
Mix together. Bake at 350 for about 25 minutes.

Serve with toasted bread or tortilla chips.

Jalapeno Cheese Poppers

I like to use a mixture of different cheeses together, but you can make them the way you like.


8-10 fresh jalapeno peppers ( or how ever many you wish to make )

Blocks of cheddar, Colby, Monterrey, or even cream cheese if you wish

2 eggs

1/3 cup of milk

1/2 cup flour

Panko breadcrumbs (plain or seasoned)

Oil for frying


Remove the stems from tops of  jalapenos,  if they are any; mix egg and milk together.

Make a slit down one side of pepper, but not completely through to other side or bottom

Remove seeds from peppers.

Slice sticks from cheese blocks to fit inside pepper and stuff inside pepper.

Roll peppers in flour, the egg and milk mixture, then breadcrumbs.

Repeat egg and breadcrumbs step.

Put in freezer for 30 minutes.

Heat oil to 375 and deep fry until golden brown.

Drain on paper towels.

Homemade Monzarella Sticks

Who doesn't love stringy, melted cheese in a crispy crust? Serve with your favorite dipping sauce.

8 pieces of string cheese
1/2 cup flour
1 to 2 eggs
1 to 2 tbsp. milk
1 cup Italian-style Panko bread crumbs
Oil for frying
1/2 cup marinara sauce (for dunking)

Cut string cheese in half.

Put the flour in one bowl, mix egg and milk in another bowl, and breadcrumbs in another bowl
Like an assembly line starting with the flour.

Roll cheese in flour, then egg mixture and then breadcrumbs. I like to repeat the egg and breadcrumb
a second time just to keep the cheese inside better and for more crunch also.

Place sticks on plate or cookie sheet and place in freezer for at least 30 minutes to freeze the cheese.

Heat oil to 375 and deep fry until golden brown.

Drain on paper towel or wire rack.

Serve with any sauce you like!

 

Cheese Dip (White Nacho Dip)

1/2 onion, chopped
1 tablespoon oil
5 cups (20 ounces) shredded Monterrey Jack cheese
2/3 cup heavy whipping cream
1/2 cup chopped canned hot peppers, such as jalapeno peppers
2 firm tomatoes, peeled
Tortilla chips, for serving


Heat oil in a deep pan and saute onions for about 5 minutes or until they start to soften.

 Reduce heat to low-medium low and add cheese, cream, and peppers. Cook and stir until mixture melts and becomes a creamy sauce.

 Cut tomatoes in half and scrape out the seeds; discard seeds. Slice flesh into thin strips (about 1/4-inch wide and 1-2 inches long) and stir into sauce.

 Warm tortilla chips on a tray in the oven at 350 degrees for 10 minutes or until hot. Pour the cheese sauce into a serving dish and serve warm, with the heated chips.

Loaded Potato Wedges

                  These are a great appetizer, if you love potato skins, you will love these!

4 large russet, potatoes, sliced into wedges

1 1/2 teaspoon garlic powder

1 1/2 teaspoon onion powder

1 1/2 teaspoon paprika

4 tablespoons olive oil

salt/pepper

1 cup cheddar cheese

3 slices  bacon, chopped and cooked until crisp

1/2 cup sour cream

3 scallions, chopped

directions
preheat oven to 450 degrees.

Place potato wedges on an aluminum foil lined baking sheet.

In a small bowl, combine garlic powder, onion powder, paprika and olive oil. Stir into a paste. brush over both sides of the potato wedges.  Sprinkle both sides with salt pepper.

 Bake in the preheated oven for about 20 – 25 minutes; turn. bake until crisp, about 10 minutes more.

 sprinkle the wedges with the cheddar cheese. bake about 3 -4 minutes longer or until the cheese is melted .Top with chopped bacon, sour cream and chopped scallions. serve immediately