Chinese Dumplings

Several days ago, I made 200 Chinese dumplings to be used at a Dr. Seuss "Oh the Places You'll Go" Celebration at our elementary school.  I went the easy route and used wonton wrappers.

I accidentally deleted the recipe I used, but I used these ingredients:

Ground pork (I used mild sausage)

Cabbage (cut into thin strips)

Ginger root (freshly grated)

Onion (chopped finely)

Sesame Oil

Soy Sauce

After I cooked the sausage, I added the other ingredients, sautéing it until the cabbage was soft.  It may have been too much, but I wasn't sure the elementary kids would like it not soft!  

Using only a few at a time, I filled the wonton wrappers with a small amount of filling, sealing the wrapper with brushed egg whites.  Then I froze the dumplings. 

To cook the dumplings from fresh or frozen, heat a small amount of oil in a saucepan on med-high heat.  Turn the dumplings to brown on both sides.  Add 1/2 cup or so of water, cover, then steam dumplings until done.  Serve with soy sauce.  They are delicious!!!!  Most of the students really liked them, too!  Some wouldn't even try them, but ate the chicken fried rice.  And some wouldn't try anything!  I also had seaweed (yuck!), bamboo shoots, and water chestnuts for them to sample.  And of course - chopsticks to use!

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Pancho's Cheese Dip

 This recipe came from a blog reader. She sent a few recipes that I look forward to trying and wanted to share with all of you. The first one is for Pancho's Cheese Dip and sounds great!

PANCHO'S CHEESE DIP

1 pound Velvetta

1 can mild Ro-Tel (tomatoes and green chilies)

1/2 teaspoon garlic powder

1 1/2 teaspoon cumin

Melt cheese and Ro-Tel until smooth in a double boiler or microwave, stirring throughout cooking.

Puree Ro-Tel and cheese in blender or food processor and add cumin and garlic powder. Blend thoroughly and serve.

Thanks for the recipe, Marsha!

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Mini Layered Mexican Dip Cups

This is a cute idea for mini-appetizers that I made last week for a Teacher Appreciation Week meal.

  

Using your favorite layered Mexican dip recipe, but layer it up in small, 5 ounce cups that are perfect for individual servings.  I'll tell you what I did, but don't have amounts needed listed.

Refried beans mixed with taco seasoning for the base.

Sour cream mixed with shredded cheddar cheese.

Guacamole (homemade or ready to serve)

Drained salsa (so it's not so runny)

Shredded cheddar cheese

Sliced black olives

What a fun was to serve this popular dip!

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Bacon - Date Appetizer

I wanted to share a recipe with you for a bacon-date appetizer my sister-in-law made for Thanksgiving. Instead of writing it all out, I'm taking the easy way out and just posting the link to her blog post about it.

            http://wawawaughs.blogspot.com/2012/10/funny-name-for-wonderful-appetizer.html

Have a great weekend!  We're having a basketball tournament, a birthday party, and a church Christmas gathering this weekend.  Fun times!

What are you doing?  Christmas shopping?  Christmas baking?

P.S. A Facebook friend asked if other cheeses could be used.  Here's my sister-in-law's reply:
Yes, Feta is fine.  I would try it with any crumbly type cheese.  Has to be small bits to put inside the dates.
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Ladybug Appetizers

Posted by Lori:

Aren't these little Ladybug Appetizers cute???  I can imagine them being served at a ladybug themed birthday party or baby shower (a shower I've been thinking would sure be fun to decorate for!).

I saw this picture on Pinterest and found the recipe at Taste of Home.  Click HERE for the link.

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Hot Buffalo Chicken Dip

**Note from Lori:  Mom and I posted at the same time yesterday, so if you didn't see this one of hers before, we're sending it out again!  Sorry about that!

Posted by Donna:

A couple of years ago, we were visiting some friends from church. Their daughter had made a very good hot dip that we really liked. I asked for the recipe, but her mother wasn't for sure which one her daughter had made. I found this recipe on allrecipes that sounded pretty much like what her mother was suggesting it could have been. Whether it was the same thing or not, most of the adults and the older grandchildren really liked it.

Hot Buffalo Chicken Dip

2 (10 oz.) cans chunk chicken, drained
2 ( 8oz.) pkg. cream cheese, room temperature
1 cup Ranch dressing
3/4 cup pepper sauce, or to your liking
1 1/2 cups shredded cheddar cheese

Heat the chicken and hot sauce until heated through. Stir in the cream cheese and ranch dressing. Stir and cook until the cheese is melted. Mix in the half the cheddar cheese. Once the cheese is blended and melted somewhat, put into a crock pot. Sprinkle the rest of the cheese over the top. Cover and cook on low until ready to serve. Serve with chips, crackers or vegetables of your choice.

When I made this, I only had 15 oz. of chicken; so, I had to adjust all the ingredients, but you really can't go wrong. I think I added a little more hot sauce than called for just because I know how "men" like the stronger flavor. I liked it even better when it was heated up later for leftovers after it had been sitting in the fridge for a few hours.

One thing for sure, it is definitely a keeper for my "sandwich" meals. Pin It Now!

Mini Italian Baguettes

Posted by Lori:

I saw mini baguettes at Walmart last night and decided to buy them and try something with them.  These little appetizers were a huge hit with my family!

Mini Italian Baguettes

2 mini baguettes (Walmart sells them in the bakery section....two small baguettes to a package)
6 tablespoons olive oil
1 1/2 teaspoons Italian seasoning
2 teaspoons crisp roasted garlic (or could use fresh garlic and adjust to your taste)

Cut baguettes into 1/2 inch slices.  

Combine olive oil, Italian seasoning, and garlic.  

Spoon onto baguette slices.  Broil until lightly browned.

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Sausage and Egg Mini Tarts

Posted by Lori:

I wasn't sure what to name these little breakfast bites.  The mini shells box says "fillo" but the company website calls them both fillo and phyllo.  I suppose it's just a matter of preference.  I went with "tarts" because I didn't want to make a decision (Sad, I know!) These mini appetizers were really tasty and perfect for a wedding shower brunch last Saturday (To read more about the shower food and decor, click here.)

I bought three packages of the mini shells, so this recipe is what I did for those three packages.  Adjust the recipe as needed. It's fail proof, I'm certain.  I over-filled a few shells and smashed a few with my bowl (don't ask!).  Even with those mistakes, the shells came out great!

SAUSAGE AND EGG MINI FILLO SHELLS

3 packages of mini fillo shells (I bought Athens brand)

4 eggs

1/2 cup cooked, crumbled sausage

1/2 tablespoon minced onion

5 dashes of salt

2 dashes of pepper

1 tablespoon melted butter

2 tablespoons of shredded cheddar cheese

Preheat oven to 375 degrees.  Line baking sheet with parchment paper or foil. In small bowl, combine eggs, sausage, minced onion, and salt.  Whisk until well blended.  Spoon egg/sausage mixture into unbaked shells.  Bake for 12 - 14 minutes until egg is set.  Serve warm or at room temperature.

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Baked Nachos (Low Fat)

Posted by Lori:

Mom has posted a recipe similar to this, but this one is a little different.  I made it for a quick lunch for my oldest two children last week.  They really liked them!  They're healthy, too!

Baked Nachos (Low Fat)
1 package Baked Tostito Scoops
1 can fat free refried beans
Shredded Cheddar cheese (regular or reduced fat)

Place whole scoops (some of ours were broken) on foil-lined cookie sheet.  Spoon refried beans into the scoops and top with cheddar cheese.  Bake in pre-heated 350 degree oven for about 10 minutes, or until cheese melts.
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Mini Corn Dogs

Posted by Lori:

I remember making these Mini Corn Dogs sooooo many times before we had children, but now that we've been parents for 16 years and have four kiddos, I've not made them once.  I think it's because they get an occasional corn dog or hot dog at ballgames, fairs, and things like that, so I don't want our "home-cooked" meals to be that same kind of cuisine.  Although, when I think about it, a lot of the quick foods I serve from time to time are about the same equivalent in nutrition to these little snacks.  Not necessarily the best in nutrition, but certainly pleasing to the tastes of children.....and most likely many adults, too!

Mini Corn Dogs

2/3 cup cornmeal
1 teaspoon salt
1 egg, beaten
1/3 cup flour
1/2 cup milk
2 teaspoons oil
8 to 10 wieners
Oil for deep frying

Cut wieners into thirds.  Combine cornmeal, flour, and salt in medium bowl.  Mix well.  Stir in milk, egg, and 2 teaspoons oil.  With toothpicks, dip wieners into batter.  Deep fry in 375 degree oil until brown.  Drain on paper towels.  Keep warm in 200 degree oven until ready to serve.
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Little Smokies Wraps

Posted by Lori:

This is one of our favorite recipes.  As I was looking through our appetizer recipes on here, I couldn't believe I hadn't ever posted this two-ingredient, easy treat!  Because I usually am making a LOT of whatever snack I'm making, I'm not sure what the right proportions should be so I'm guessing a little.

Little Smokies Wraps
1 package Little Smokies (we like all beef)
2 tubes of crescent rolls

Preheat oven to crescent roll package directions.  Place paper towel into medium bowl and pour Little Smokies into bowl.  The paper towel will help drain the juices.  Unroll crescent rolls, but instead of tearing apart each perforation to make individual rolls as indication on the package, press two triangle rolls together making a rectangle shaped piece of dough.  Cut rectangle into thirds length-wise as well as cross-wise.  You will have 9 pieces of dough per rectangle.  Form dough around the middle section of each of the Little Smokies, keeping ends open.  Bake until golden brown (I think about 15 minutes).
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Easy Appetizer Sandwiches

Posted by Lori:

This is a simple appetizer that I realized I hadn't ever posted.  With all of the special holiday gatherings quickly approaching, I'm thinking towards appetizers.

Easy Appetizer Sandwiches

Hot dog buns
Choice of deli meat
Choice of cheese
Creamy Italian Salad Dressing

Layer meat and cheese onto bottom of hot dog buns.  Spread dressing on the top part of the bun to make the sandwich.  Cut each bun into three sections, inserting toothpicks in the center of each little appetizer.
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Easy Crescent Roll Sandwiches

Posted by Lori:

We got home late after a football game today, so I came up with a quick, new recipe to make hot sandwiches for our family.  They turned out great and would make great appetizers, as well.  Some people might prefer to have some kind of a dip for these (honey mustard or something like that), but we liked them just fine plain.

Easy Crescent Roll Sandwiches

3 cans (8 ounces each) crescent rolls
1/2 pound thin sliced ham (or your choice of deli meat)
8 slices swiss cheese (or your choice of cheese)

In 10 x 15 x 1 inch pan (jelly roll pan) press 1 and 1/2 cans of crescent rolls into the bottom to form bottom crust. 

Layer ham across crescent rolls, followed by Swiss cheese. 

Top with remaining 1 and 1/2 cans of cresent rolls, pressing together the perforations and all the way to the edges. 

Bake for 20 - 25 minutes at 350 degrees...until golden brown.
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Ranch Oyster Crackers

Posted by Lori:
I haven't made these little snacks in years, but for some reason I've been craving them lately.  Most likely because I'm trying to "not" eat bad stuff.  I need to REFOCUS, as I wrote about on my devotional blog!

Ranch Oyster Crackers

3/4 cup vegetable oil
1 (1 ounce) package dry Ranch-style dressing mix
1/2 teaspoon dried dill weed
1/4 teaspoon lemon pepper (optional)
1/4 teaspoon garlic powder
1 (12 ounce) package oyster crackers

Preheat oven to 250 degrees. In a large bowl, combine the dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Add oyster crackers, and toss to coat. Spread evenly on a baking sheet. Bake for 15 to 20 minutes in the preheated oven, stirring gently after 10 minutes. Remove from oven, and allow to cool before serving.

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Bacon Cheddar Fries

Posted by Lori:
Sometimes when eating out at a restaurant, we splurge and order an appetizer.  One of our favorite appetizers is Bacon Cheddar Fries.  Recently we decided to make our own version of this delicious appetizer.  In our opinion, this dish has to be served with homemade ranch dip (from the Hidden Valley Ranch mix...so I guess it's actually semi-homemade!)
Bacon Cheddar Fries

2 pound package (or close equivalent) frozen French fries
1 1/2 pounds bacon, cooked until crisp and crumbled
2 cups shredded cheddar cheese
Sliced green onions, if desired
Ranch Dressing

Cook French fries per package directions. Place fries in baking dish or on pizza pan.  Sprinkle with cheddar cheese and bacon bits.  Broil a few minutes or until cheese melts.  Serve with Ranch dressing.
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Texas Caviar (Weight Watchers)

Posted by Lori:
I found this Weight Watchers recipe in a packet that had been sent to me from being in WW several years ago. It sounds so good and I can't wait to try it! An added bonus is that it's ZERO points per serving! Yes, you read that correctly - Z E R O.

Texas Caviar
1 (14 ounce) can black-eyed peas, rinsed and drained
1/2 cup chopped red bell pepper
1/2 cup thinly sliced green onions
1/2 cup refrigerated fresh salsa
1/2 cup chopped fresh cilantro
1 garlic clove, minced
1 tablespoon fresh lime juice
1 teaspoon dried oregano

Combine all ingredients in a medium bowl; stir until well blended. Cover and chill at least 2 hours or up to 8 hours. Yield: 10 servings (serving size: 1/4 cup).
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Honey Gingerbread Mini Sandwiches

Posted by Lori:
This is another delicious recipe from the Durant Ladies' Tea. It was made by one of the ladies there and found in a Taste of Home magazine. These little, sweet sandwiches make a perfect breakfast, snack, or light lunch.

Honey Gingerbread Mini Sandwiches

1 3/4 cups all-purpose flour
1/2 cup packed brown sugar
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup butter or margarine, melted
1/2 cup boiling water
1/4 cup honey
1/4 cup molasses
1 egg, slightly beaten

Heat oven to 350 degrees.  Grease 3" x 5 1/2 " mini loaf pans and dust with sugar. (It doesn't say how many mini loaf pans.  I am assuming 2.) 

In a large bowl, stir together flour, brown sugar, baking soda, ginger, cinnamon, salt, and cloves.  With spoon or wire whisk, stir in remaining bread ingredients until well blended.  Divide batter evenly among the loaf pans.

Bake 30 minutes or until toothpick inserted in center comes out clean.  Cool in pan on cooling rack 10 minutes.  Remove from pan.

Slice gingerbread in 1/4 inch slices and spread with cream cheese.
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Sliders

Posted by Lori:
This recipe is a fun food for sure! It's a snack/appetizer that is certainly popular lately and it's become a favorite of our son, Zachary. In fact, he usually is the one that makes them for me.

SLIDERS
Hamburger meat
Cheese, desired variety
Desired condiments: Mustard, mayonnaise, ketchup, barbeque sauce
Desired toppings: pickles, onions, lettuce, tomatoes
Salt, Pepper, onion powder
Rolls for buns - we use Hawaiian Rolls

Pan fry tiny hamburger patties over medium-high heat. Use a golf ball size of meat for each patty. Sprinkle with salt, pepper, and onion powder.
Drain patties on paper towels.

Halve rolls hortizontally. Assemble sliders with meat, cheese, and desired condiments and toppings.

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Appetizer Meatballs

Posted by Lori:

Our family has been in Oklahoma City for a livestock show during the past few days. Other families from here were also at the event.

Our 4-H/FFA group set up a mini-kitchen in one of the stalls during the goat part of the livestock show. A friend made these appetizer meatballs to go along with other snack foods during the first day. They were a big hit!

Appetizer Meatballs
1 32 ounce jar grape jelly
1 12 ounce bottle chili sauce
1 bag (3 to 5 pounds) frozen, pre-cooked, cocktail-size meatballs

Place in a crock pot and heat on high for 2 - 3 hours. Stir and serve.

Homemade meatballs would be great, as well. I would recommend Kimberly's recipe for Rachael Ray's "Stick to Your Ribs Meatballs". They could also be heated in a skillet on the stove top.
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Cottage Cheese Dip

Posted by Donna:

I looked through some of my old recipes today and found this one. This is one I'd like to start making more often and spread it on top of any whole grain cracker---just to have on hand for a healthier snack. My usual snack would probably be a Little Debbie's Pinwheel Cookie--probably four of them at one time. I decided this week to put a halt on the Little Debbie's. Maybe this Cottage Cheese Dip will satisfy my cravings, or at least fill me up enough so I won't find the Little Debbie's that are hidden in my cabinet, among the chips, on the top shelf, behind Larry's cookies!!!!!!!

Cottage Cheese Dip

1 large carton creamed cottage cheese

2 T. Hidden Valley Dressing (Thousand Island)

chopped celery

chopped green pepper

To your liking add: seasoning salt, chopped pimento, garlic salt, and pepper. For you salt lovers, you may want to add a little more table salt.

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