Cheddar Bacon Ranch Pulls aka Crack Bread {repost/appetizer}

PERFECT for New Years Eve!!

 Excuse my fancy paper plate picture!  This was hastily prepared for New Years Eve {2011}

Cheddar Bacon Ranch Pulls aka Crack Bread

1 unsliced loaf of sourdough bread (preferably round)

8 to 12 ounces Cheddar cheese, thinly sliced

3-ounce bag Oscar Mayer Real Bacon Bits

1/2 cup butter, melted

1 tablespoon ranch dressing mix

Using a sharp bread knife, cut the loaf in both directions in a checkerboard pattern, being careful not to cut through the bottom crust.

Place slices of cheese between cuts.

Sprinkle bacon bits on bread, making sure to get between cuts.

Mix butter with ranch dressing mix. Pour over bread.

Wrap loaf in foil and place on baking sheet.

Bake at 350 degrees for 15 minutes.

Unwrap. Bake for an additional 10 minutes, or until cheese is melted. 

I found the recipe in blogland and then used this version for my recipe (and the NYT picture is more appetizing than mine!)  http://thequad.blogs.nytimes.com/2011/09/22/tailgating-recipes-cheddar-bacon-ranch-pulls/

Thanks for visiting!

Grilled Peach + Gorgonzola Party Pizza {Appetizers}

Such amazing flavors...cut into small wedges and serve as an appetizer this holiday!

Grilled Peach and Gorgonzola Pizza w/a Balsamic Reduction

1 Boboli thin pizza crust

1 T Olive Oil

1/2 Cup of part-skim, shredded mozzarella

1 Cup of shredded chicken

1/3 Cup of Gorganzola crumbles

1 Medium peach, thinly sliced

1/2 Cup of Balsamic vinegar

Pizza Stone (optional)

Preheat oven to 450*

Place Boboli crust on pizza stone and lightly brush entire surface with olive oil (being especially generous around the crust).  

Grill peach slices on a hot grill, just long enough to get a char mark.  Once off the grill, slice into half moons.

Back to your crust.  Layer evenly with 1/2 of the mozzarella, chicken, gorgonzola and peach slices. Finish off with the remaining mozzarella.  Bake for 10 minutes, or until crust browns and the cheese bubbly.

While pizza is baking, place the balsamic vinegar in a small saucepan over med-high heat; stir and cook until reduced to about 2 tablespoons (about 5 minutes).  Drizzle reduction over pizza.

Thanks for visiting!

Bacon Herb Cupcakes {Appetizers}

One of my all-time favorites recipes, perfect for brunch, too!

Bacon ~ Herb Cupcakes

(from Southern Living March 2011)

1 ½ cups of sour cream

½ cup cooked, finely crumbled bacon

½ cup melted butter

¼ cup finely chopped assorted herbs

(I used thyme and parsley)

2 green onions, chopped

½ tsp pepper

2 cups of self-rising flour

6 oz cream cheese, softened

Garnish: Assorted fresh herbs and cooked crumbled bacon

Preheat oven to 375 degrees.  Stir together first 6 ingredients.  Stir in flour until blended (mixture will be thick).  Spoon batter into lightly greased miniature muffin pans, filling completely full.

Bake at 375 degrees for 26-28 minutes or until golden brown.  Remove cupcakes from pan to a wire rack and cool completely (about 30 minutes).  Spread or pipe tops of cupcakes with cream cheese.  Garnish, if desired.

Thanks for visiting!!

Zucchini 2-Ways {Appetizers}

As promised, I will be featuring some great appetizer ideas for Christmas, New Years or anytime!

Buffalo Wing Zucchini Sticks

{Recipe Courtesy of Fritos & Foie Gras.com}

1 Zucchini, Washed and cut into 3 fingers

1/4 cup of Mayonnaise

3 Tbsp. of Hot Sauce (more or less for your taste)

1 Tsp. Garlic Powder

1 Tsp. Onion Powder
1.5 Cups of Panko Bread Crumbs

Combine Mayo, Hot Sauce & Spices in a bowl. Dunk Zucchini in the mayo mixture. Mush slathered Zucchini in Crumbs. Bake for 15-20 minutes in a 400 degree oven. The addition of the garlic & onion powder really pull this recipe together...No BS, it's awesome.  Serve with a nice blue cheese dressing.

Zucchini Boats

6 Medium Zucchini

2 Cups Panko Bread Crumbs

1 Cup Finely Shredded Cheddar

1/4 Cup Crispy Crushed Bacon

1 Small Onion, Minced

2 Tbsp. Chopped Parsley

S & P (to taste)

Wash zucchini and cut off ends; do not peel. Cook zucchini in boiling salted water for 4 to 5 minutes, or until just tender. Cut zucchini in half lengthwise; remove pulp with spoon; place zucchini shells in a large baking pan or jelly roll pan. Combine chopped zucchini pulp, bread crumbs, cheese, onion, parsley, salt & pepper.  Fill zucchini shells with mixture. Sprinkle with additional cheddar cheese/crumbs (to taste) and bake at 350° for 20 minutes, Broil for a few if you like the tops extra crispy. 

Thanks for visiting!