Category Archives: Appetizer

Cheesy Apple Pie Rolls

Cheesy Apple Pie Rolls

Is the title confusing? I don’t know how else to describe these! Any ideas, let me know! I thought I would try these out after seeing a picture on Pinterest of a piece of apple being rolled up in a crescent roll. It seemed like an easy enough thing to do, so why not try it out? For mine I added a bit of sharp cheddar cheese because I had some left over from my fancy Cheesy Rice recipe and because my dad claims that apple pie is best with cheese. So again, why not?

apples

It’s easy enough. I didn’t really measure things like cinnamon. Just a light dusting I suppose? My dad is Diabetic, so I didn’t add any sugar to these and they were still quite tasty, but I do think they would have been a tad better with extra sweetness, so go ahead an add a dash of sugar too if you want.

cheesepie

I only used a small bit of sharp cheddar cheese because I was unsure of it. The result? Next time I’ll definitely use more!

plus apple

Then I just put the apple on top and rolled it up!

apple cheese pie

 

Cheesy Apple Pie Rolls
Author: 
Recipe type: Dessert
Serves: 8
 
Crescent rolls, an apple, cinnamon and some cheese are all you need to make these pie-like creations!
Ingredients
  • 1 container Crescent Rolls
  • 1 apple, sliced
  • 8 small slices of cheddar cheese
  • 1 tsp Cinnamon
  • Sugar (optional)
Instructions
  1. Heat oven to 350. Line a baking sheet with parchment paper.
  2. Toss sliced apple pieces with cinnamon and sugar(optional), and set aside.
  3. Unroll crescent rolls, lightly sprinkle with cinnamon (optional). Place one piece of cheddar cheese at the wide end of the roll. Place an apple slice on top, and roll it up.
  4. Bake rolls at 350 for 11-13, or until lightly golden brown.
  5. Best if served warm.

 

 

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Bacon Cheddar Biscuits

Sometimes I think I should rename my blog something along the lines of  “Cheesy Bacon Laziness” because that’s totally how I roll. As you can tell, I was in the mood for bacon and cheese. Conveniently my cousin was having a potluck in her department at work so I was able to make a lot of Bacon Cheddar Biscuits, and then not be gross and eat them all by myself. Also, I work in the same building so I was able to have some of the potluck food since I contributed to it. (I may have eaten a lot of the chocolate ravioli…)

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The other half was already eaten before I remembered to take pictures.

 

I was feeling super lazy, so I decided to just use Bisquick for these. Here is my method:

 

First you cook the bacon. Remove it to a paper towel lined plate when it’s cooked, and either crunch it up with your hands or chop it to make it into small pieces. I just did a whole package, and saved crumbled bacon pieces for another meal.

bacon

I think this is the prettiest picture in the whole world.

ingredients

 

In a large bowl combine:

3 cups Bisquick (or other similar mix)

~2 Tbsp chopped chives

~1 cup sharp cheddar cheese

~2/3 cup chopped/crumbled bacon

1 cup buttermilk (add more if necessary)

These measurements are mostly guesses, I didn’t actually measure anything other than the Bisquick and buttermilk…

 

 

raw

 

Drop in rounded spoonfuls onto parchment lined baking sheets.

Bake at 450° for 8-10 mins, or until golden brown.

Meanwhile, melt about 4 Tbsp of butter.

 

 

 

 

Brush tops with butter while still warm, and sprinkle chives/garlic powder/salt/whatever makes you happy. Best if eaten warm!

baked

 

This recipe made about 14 biscuits.

 

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Jalapeno Poppers

Many people have had these before, whether the frozen boxed kind or the appetizer in a restaurant kind. And they are always at least decent, some have a little more kick than others, but I’ve never had any that really stood out and made me crave them in the future. I probably would never have bothered trying to make them if our garden didn’t produce and plethora of them this summer. We’ve already frozen many, and are drying out many more, and then yesterday my brother and I picked 15 new jalapenos and at least 20 of the other 2 kinds of peppers as well. He has plans of making a chili oil with some, but that still left us with way too many. Poppers seemed like the only solution to our dilemma.

I had no idea how to make these, or what was in them besides jalapenos and cheese. I researched and picked two recipes to combine. I mostly used Emeril’s recipe and added some parts from a recipe I found on allrecipes.com. They’re pretty similar, but I liked that the all recipe one has bacon and bread crumbs.

We all know how important bacon is…mmm…the only reason why there are 3, instead of 2 like the recipe calls for is because I wanted a snacking piece. Mark took this appetizing picture for the site since he was in charge of cooking the bacon to perfection.

The Emeril one I chose over the allrecipe one mostly because the poppers are baked as opposed to being fried. I ignored adding Essence, which I guess is a spice mixture of his, but other than that I followed it with the minor additions of the allrecipe instructions. I added bacon, and I decided in order to have both extra flavor and extra crunch I would use both panko and Italian bread crumbs. It worked, of course, and they came out extraordinarily crunchy.

Look at them, all cut up and waiting

The only thing we discovered, and have yet to decide if it’s good or bad, is that fresh, homegrown jalapenos have way more heat than store bought ones. I’m usually quite adept at handling spiciness in food, and frequently use jalapenos from the store, but these were just killer. I tried some of the cream cheese mixture after I had been handling the peppers, and I used my fingers, tried it, declared it delicious, then preceded to race to the fridge to get some milk to sooth my burning tongue. It was epic.

Setting up the dredging station was simple, and necessary, and I really and truly hope that everyone everywhere sets everything up in a copacetic system before dredging anything. My brother stuffed the peppers, then dropped them in the flour. Hideous, I know.

I coated them in flour,

swooshed in the egg while making sure it completely covered it,

flipped it around in the bread crumbs,

then placed it on the baking sheet.

It worked quite well.

And then they baked. When they were close to being done, we check on them. Opening the oven gave us the enticing scent followed quickly by the burning sensation in our eyes (the jalapenos are just that spicy). We noticed that while they were oozing cheese, the tops did not look crunchy enough so we drizzled some olive oil on them and continued to cook them for a few more minutes. Success!!

Eating them was a challenge. Not because of the flavor, the flavor was amazing, but because of the heat. We both sat with our glasses of milk, and the milk container at the ready for refills, and then risked our lives and ate. Crunchy outside, gooey cheesy bacon flavored inside, then burning heat that makes you cough and chug milk. It was awesome. Sometimes the heat hit immediately, sometimes it was delayed. At one point I took a bite, looked at the popper and said “Oh, I should take a picture of the inside of this!” which was followed by a wave of the heat burning my tongue and me continuing as I coughed “After I drink milk!!!!!” That picture came out really weird and terrible so I’m not going to make you look at it. You’re welcome.

These were the best poppers I have ever had. I can honestly say I will crave them in the future, and now I know how very easy they are to make. Despite the heat, or because of it, these made for a pleasant eating experience. I just have to be sure I don’t touch my eyes at all for a little while. Also, this should leave you with a little extra filling. I recommend using it as a spread for crackers. It’s flavorful, but doesn’t have the heat of the peppers so it can be a soothing treat for anyone who is too wussy to try the real deal.

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Spicy Mango Dip

I had a whole thing typed up about this recipe, and then somehow deleted the entire thing. I don’t really feel like typing it all again, so I’ll sum it up.


~Made it in Boston. Had a BBQ. Good times
~Made it again, some changes, still tasty. Good times.
~Made it for Memorial Day. More changes. Used fresh mint from my garden. Good times.


Perfect summer-time dip recipe. Spicy, sweet, and refreshing at once.

Play with ingredients, change, substitute, have fun. If you have a lame allergy to mango, like Karen does, use peaches or something instead.


Done. Enjoy!

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