Addicting Appetizer: Herb Mini Muffins

Ingredients

1 1/2 cups sour cream
1/2 cup cooked, finely crumbled bacon (The meat is interchangeable. you can use browned bulk mild sausage, diced ham, diced sausage, browned ground beef, chicken, or turkey. )
1/2 cup melted butter (infuse with garlic for additional flavor)
1/4 cup finely chopped assorted fresh herbs
2 green onions, chopped
1/2 teaspoon pepper
2 cups self-rising flour (if none on hand then, then try this recipe using all-purpose flour)
6 ounces garlic flavored cream cheese

Directions

Preheat oven to 375°F.  Prepare a mini muffin tin with butter flavored cooking spray.

Stir together first 6 ingredients.

WARNING: The mixture will be thick! Stir in flour until well blended.  Spoon batter into prepared miniature muffin pans, filling completely full.

Bake at 375° for 26 to 28 minutes or until golden brown.

Remove muffins from pans to a wire rack, and cool completely, about 30 minutes.

Spread tops of cupcakes with cream cheese.

Addicting Appetizer: Baked Coconut Shrimp

Ingredients

1 pound large shrimp, peeled and de-veined
1/3 cup cornstarch
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon curry powder
2 cups flaked sweetened coconut
1/2 cup panko bread crumbs
3 egg whites, beaten until foamy

Directions

Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.

Set up your dredging station as follows:

Rinse and dry shrimp with paper towels.

Mix cornstarch, salt, and cayenne pepper in a shallow bowl

Mix coconut flakes and panko bread crumbs together in a separate shallow bowl.

First, dredge one shrimp at a time in the cornstarch mixture. Second, dip in the egg white. Lastly, roll the shrimp in the coconut-panko mixture, making sure to coat the shrimp well.

Place the finished shrimp on a prepared rack or a prepared baking sheet, and repeat with the remaining shrimp.

Bake the shrimp in the preheated oven for 10 minutes. Turn the shrimp and continue cooking until the coconut is browned, another 5 to 10 minutes.

This is DEE-LISH with Orange Marmalade Dipping Sauce!

Addicting Appetizer: Mushroom Bites

Ingredients

1/2 pound lump sausage, browned and thoroughly drained
2 cups mushrooms, chopped
1 can cannellini beans, drained
1/2 diced sweet onion 

1/2 cup bread crumbs
1/4 tsp garlic powder
1/4 teaspoon onion powder

2 Tbsp dried parsley flakes
1 Tbsp brown sugar
1 Tbsp rice wine vinegar

2 Tbsp soy sauce

1 cup chicken broth
salt and pepper to taste (feel free to taste the mixture)
2-3 tablespoon peanut oil

Directions
Combine all the spices in a large mixing bowl.


Stir in all of the remaining ingredients except the bread crumbs.

Mash the contents of the bowl with a potato masher.

Add the bread crumbs one tablespoon at a time and thoroughly stir the mixture until it is the desired consistency, a moist beany consistency.


Heat about 2-3 tablespoons of peanut oil in a saute pan.

Using oiled hands roll mixture into golf ball size balls.  Roll in flour. When oil is hot, place the balls in the pan and saute until browned.  


Place on a paper towel to let oil drain. Serve hot.

Addicitng Appetizer: Frisco Cups

Ingredients
3 cups grated Parmesan

Directions
Preheat the oven to 375 degrees F.

Place parchment paper on a baking sheet.

Pour 12 (1/4-cup) mounds of Parmesan cheese on the parchment paper.  Gently tap down each mound until they are flat.  Bake for 8 to 10 minutes, until golden and bubbly.

Quickly transfer the Frico cup to a muffin tin.  Gently press the Frico cup to mold it into the shape of the muffin cup. 

Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.

Excellent as a edible cup for any salad.

Addicting Appetizer: Sausage, Egg, and Cheese Puffs

Ingredients
1 pound lump sausage
10 eggs, beaten
1 (16 ounce) container ricotta cheese
1 pound Monterey Jack cheese, shredded
1/2 cup all-purpose flour
1/2 cup butter, melted
1 teaspoon baking powder
1/2 teaspoon salt

Directions
Place lump sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, and sausage.

Cover and refrigerate at least 8 hours.

The next morning, preheat oven to 350 degrees F (175 degrees C).

Remove cheese mixture from refrigerator; stir in flour, butter, baking powder and salt. Spoon batter into 24 lightly greased muffin cups.

Bake in preheated oven for 25 to 30 minutes, until puffs are slightly golden on top.

Appetizer: Mac n Cheese Bites

Ingredients

 3 cups leftover macaroni and cheese, refrigerated at least overnight
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper

3/4 cup fine, panko bread crumbs

3/4 cup Parmesan cheese, grated
2 eggs, well beaten

1/2 cup half and half
peanut oil

Directions 

Cut the day old macaroni and cheese into 1-inch bites size squares.

Set up your coating station as follows:

Station 1: In a shallow bowl, mix together flour, salt, and pepper

Station 2: In a shallow bowl beat 2 eggs and 1/2 of half and half together

Station 3: In a shallow bowl stir together the bread crumbs and grated Parmesan cheese

Dredge each bite through the flour and gently tap off excess. Dip each into the milk-egg mixture, and then dredge in the bread-cheese mixture. 

Let the bites stand for 5 minutes prior to cooking so the crust can set.

Heat about 1 inch of peanut oil in a heavy, medium-sized pot.  If you have a candy thermometer, then  heat the oil to about 350 degrees F (177 degrees C).  

Fry each bite until golden brown. Usually the batch beginning with my second or third batch on  comes out perfect. The oil is warmed and the residue from the previous batches seems to help the next batch cook more evenly.  I'm no scientist, so I'm not sure why that happens. 

Place the bites on a tray covered with paper toweling to drain. Transfer the them to a nice serving dish.  No dipping sauce required.  GET THEM WHILE THEIR STILL HOT!