Appetizer Ideas?!!

We got invited to a birthday dinner party for a friend next week. The main dish will be Italian--lasagne. I am supposed to bring appetizers. I was thinking about two kinds...I have made these bacon wrapped date ones before that I really like, but my husband doesn't. So, I wanted to have 2 choices.

Any suggestions?

Bruschetta Chicken Bake

I am making this tonight to take to a family at church. I have made it before--it is really good!

Bruschetta Chicken Bake

Edited recipe - sorry!

Okay, ladies, I have no idea how to edit a blog. Sorry I am new to blogger! The recipe I posted earlier has a few changes that I forgot about until I actually just made it.

I use 4 chicken breasts instead of 2 (I found 2 was not nearly enough, must be my breasts are small! lol)

I season my chicken while cooking it - poultry season, salt, pepper, and onion powder

I use a 7x11 inch pan - not a 9x13 inch pan. The 9x13 inch pan is way too big - especially with only two breasts.

Sorry about that ladies!

Julie - I am waiting for you to post your famous banana bread recipe, or is that top-secret?!

Have any of you tried any of the recipes posted? Just curious. I have not yet, but I have a few in mind to try. :)

Chicken Crunch

I am making this for dinner tonight, and I thought I would share. It is yummy, quick, and easy!

Chicken Crunch

2 Chicken breasts, chopped & cooked
1 (10.75 oz) can condensed cream of chicken soup
1 (8oz.) sourcream
1/2 C. butter
40 buttery round crackers
1 C. cheddar cheese

Preheat oven to 350 degrees. Place chicken in 9x13 dish. Mix soup and sourcream and pour over chicken. Dot with butter. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees for 25 minutes. Put cheese on top and bake for five more minutes.
Serves 4

Bread Machine Sweet Butter Rolls

Here is my all time favorite recipe. These rolls are delicious and smell great baking.

3/4 c. milk
1/4c. water
1/4 c. butter
1 egg, beaten
2 3/4 c. bread flour
2 Tbs. sugar
1 tsp. salt
2 tsp. yeast

Add milk, water, and egg to bread machine. Next add bread flour, sugar, and salt. Cut butter in pieces and add to bread machine. Finally, make a small well in the center of the flour and add yeast. Put on dough cycle in bread machine. When cycle is complete put dough on a floured surface.

Next shape dough into rolls, squeezing bubbles out. Place in a greased pan and spray tops with cooking spray (so they don't dry out as they rise). Cover with plastic wrap and let rise.

Let rise until doubled in size.

Bake @ 350 degrees for about 15-20 minutes. You can brush the tops with butter if desired. Makes about 12 rolls.

Slow Cooker Macaroni & Cheese

Here's a recipe that I plan on fixing for dinner tomorrow night. Both my husband and kids love it. Note: be sure and use a slow cooker and not a crock pot for this recipe. I've tried the crock pot and the macaroni and cheese does not turn out right.

2 c. evaporated milk (I use evaporated skim milk)
2 Tbs. butter
3 1/2 c. or 16 oz. cubed cheddar cheese
1/2 tsp. paprika
1 tsp. salt
1 egg, beaten
2 c. elbow macaroni

Combine evaporated milk, paprika, salt, egg, butter, and cheese in slow cooker; stir. Cook on high for 1 hour. Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8-10 minutes or until al dente; drain. Stir cooked macaroni into cheese sauce, reduce temperature to low and cook for 3-5 hours.

Pumpkin Upside Down Cake

It has been suggested that I share this recipe :) It's very easy and great to make when you need a large dessert fast.

2 c. pumpkin
1 (12 oz.) can evaporated milk
4 eggs
1 1/2 c. sugar
2 tsp. pumpkin pie spice
1 tsp. salt
1 (18.25 oz.) yellow cake mix
1 c. pecans, chopped
1 c. butter, melted

Grease a 9 x 13" baking pan. Combine pumpkin, milk, eggs, sugar, spice, and salt. Mix well and spread into prepared pan. Sprinkle cake mix over pumpkin mixture and pat down. Sprinkle pecans over cake, then drizzle butter over top. Bake at 350 degrees for about 1 hour, but no more than 1 hour and 20 minutes.

Barbecued London Broil

INGREDIENTS
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery seed
1/4 teaspoon pepper
2 1/2 pounds London Broil, trimmed

SAUCE:
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon ground mustard

DIRECTIONS
Combine the first six ingredients; rub over London Broil. Place in a slow cooker. In a bowl, combine the sauce ingredients. Pour half over the brisket; set the remaining sauce aside. Cover and cook on high for 6-8 hours or until meat is tender. Serve with the reserved sauce.

Everyone seemed to really enjoy this. Thanks for your ideas, Jenna! I ended up making the zucchini gratin recipe. It was great!

Help me ladies!!

Ladies, I need your help! On Sunday I am having a special dinner for Cadi's grandparents in honor of grandparents day. I am struggling a bit with my menu. I am planning on a nice tossed salad with spinach leaves, baby lettuce, endives, tomatoes, peppers, onions, avocado, bacon pieces - the works. I am serving a poppy seed dressing and a blush wine vinaigrette with the salad. The main course will be a BBQ'd London Broil. It is already rubbed and marinating in the fridge. (A new crock pot recipe - I will post it Monday if it turns out like I think it will!) I am also making cream cheese sour cream mashed potatoes - Jim's favorite. Those are all definite, but I am not sure what else to make to go with it. I had originally planned to make some sweet rolls, but am not sure if I should add another starch. I feel like I need one more side beyond the rolls, too! But I am at a complete loss! I thought of Wendy's carrots, but I wasn't sure if they went with the meal. (Plus my husband and his mother abhor mushrooms! lol) Any ideas?? It has to be rather simple as I leave in the morning for a retreat at camp and am not returning until Saturday night. The meal is being served Sunday after AM church. If you can come to my rescue I would soooo appreciate it! :) Oh, and the dessert is country apple cobbler with homemade whipped cream.

Homemade Buttermilk Pancakes

I am sure that most of you already have a favorite pancake recipe, but just in case you don't - I have a fabulous one! These make the most scrumptious melt-in-your-mouth pancakes that I have ever eaten, let alone made. Hands down. I actually just made them for dinner tonight. I tossed in fresh blueberries - delish! (Another favorite add in is corn, but they are superb on their own as well.) If you are still using those pancake mixes from the store, you must try this! It is almost as easy and tastes so much better!

Homemade Buttermilk Pancakes
3 C flour
3 T sugar
3 tsp bkg pwd
1 1/2 tsp bkg soda
3/4 tsp salt
3 C buttermilk (I usually use the powdered buttermilk, because it is easier to have on hand. Just follow the directions on the pkg.)
1/2 C milk (I use 2%)
1/3 C butter, melted
3 eggs

In a large bowl, combine flour, sugar, bkg pwd, soda & salt. In a separate bowl, beat together buttermilk, milk, eggs & melted butter. Keep the two mixtures separate until you are ready to cook.
When a lightly oiled griddle is ready on med heat, pour wet mixture into dry, using a wooden spoon or fork and blend. Stir until its just blended together. Do not over stir! Use 1/2 C for each pancake. Brown on both sides and serve hot.
Serves 12

Note: These make very large pancakes if you use the 1/2 C. I usually don't make mine that large. This recipe also makes a large amount of pancakes! I cook up all the batter and then place the extras in a zip lock bag in the fridge. Then for the remainder of the week we toast them in the toaster for breakfast. They warm up beautifully this way and still taste fresh!

Stuffed Shells

Stuffed Shells

1 box jumbo shells (cooked)
2 - 16 oz. ricotta cheese
6 eggs
2 - 28 oz. jars of spaghetti sauce
1# ground hamburger
2 bags of shredded mozzarella cheese

Mix hamburger, ricotta cheese, spaghetti sauce, eggs and 1 bag of shredded mozzarella in a large bowl. Fill each shell with mixture and place in a greased 9x13 pan. Sprinkle top with mozzarella cheese. This makes enough to fill 2 9x13 pans. One for the freezer and one for the oven. This actually freezes quite nicely and when you pull it out you can use it for another meal for yourselves, or a meal for someone in the church. Actually, I can usually get 2 - 9x13 pans plus one 8x8 pan. That may be even better for some of you with smaller family's. You can freeze the 2 - 9x13's and eat the 8x8.

Peanut Butter Pie

This is from our old neighbor in PA. He shared lots of recipes with me that we have since enjoyed several times!

Peanut Butter Pie

1 graham cracker pie crust
1 - 8oz. cream cheese
1 - 14oz. eagle brand condensed milk
3/4 C peanut butter
3 tsp. lemon juice
1 tsp. vanilla
1 C (1/2 pt.) whipping cream
chocolate syrup

In a large bowl, beat cream cheese (softened) until fluffy. Beat in milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipping cream. Pour into crust. Chill for 4 hrs. Drizzle with chocolate syrup. Hint: it usually makes a little more filling than a pie crust can hold - if you put it all in the crust, expect to have a little bit of a mess. But, if you crush up a couple of graham crackers in the bottom of a bowl to put the excess filling, it's delicious for leftovers, after your company has left!

Carrot Casserole

Carrot Casserole

5 C sliced carrots (3 cans if you want the easy way out)
3 Tbsp. butter/margarine
1 can cream of celery soup
8 oz. shredded cheddar cheese
1/4 C. sliced onion

Saute' onion in butter. Boil carrots. Mix together and then add soup and finally cheese. Put in a baking dish. Bake at 350* for 30 min. When there are 5 min. left, you can add dried onions to the top.

Coleslaw

This recipe is obviously not a main dish, but it is very delicious and very easy. I got it from my aunt several years ago.

Coleslaw

1 Large head of cabbage, shredded
2 C salad dressing (miracle whip, not mayonnaise)
1 C sugar
1/2 C cucumber ranch dressing
1/4 C white vinegar
1/4 C veg. oil
1 Tbsp. mustard

Mix sauce up (best if mixed up the day before) and add cabbage.

Asian Noodles with Chicken

This is not an original-to-me recipe. I got it from one of my Taste of Home cookbooks. However, I make it all the time. It is delicious and easy. It even looks nice to have for company. We eat it with a tossed salad with won ton strips, and a Asian ginger dressing. (I keep meaning to purchase chop sticks for this meal!)

Asian Noodles with Chicken

8 oz. uncooked angel hair pasta
1/3 C stir-fry sauce
2 T honey
1/4 tsp. crushed red pepper flakes
1 lb. boneless skinless chicken breasts, cut into strips
1 T vegetable oil
1 medium sweet red pepper, julienned
1 medium onion, cut into thin wedges
1 T fresh cilantro, minced
1-2 tsp sesame oil (I always use 2)
1 T sesame seeds

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside. In a large skillet, saute chicken in oil until browned. Add red pepper and onion; cook for 2 minutes or until veggies are crisp tender. Stir in sauce mixture. Add cilantro and cook for 1 minute. Drain pasta and toss with sesame oil. Serve chicken mixture over pasta; sprinkle with sesame seeds.
Yield: 4 servings (large)

Hot Fudge Cake

I have been thinking about making this one again for awhile. A teacher friend gave it to me a long time ago. It is really yummy!

Hot Fudge Cake

1 c. all-purpose flour
3/4 c. sugar
6 Tbsp. baking cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 Tbsp. vegetable oil
1 tsp. vanilla
1 c. packed brown sugar
1 3/4 c. hot water

Combine: flour, sugar, 2 Tbsp. cocoa, baking powder, and salt.

Stir in until smooth: milk, oil, vanilla.

Spread in an ungreased 9 inch square pan.

Combine brown sugar and remaining cocoa. Sprinkle over batter.

Pour hot water over all. DO NOT STIR.

Bake at 350 degrees for 35-40 minutes.

Serve warm with ice cream or whipped cream.

Serves 9.