Appetizer Recipes

Atomic Buffalo Turds

Take one pound of Jalapeno Peppers, seed and cut in half lengthwise.

Mix one package of cream cheese and 8 oz of shredded cheese Mexican blend works best.

Take a pound of thin bacon and cut it in half.

Stuff peppers with cheese mixture and wrap with half piece bacon so that the pepper is covered.

Brush Grape Jelly on the stuffed, wrapped pepper.

Place on a grill over indirect heat or in the oven at 375.

Cook until bacon is crisp.

Eat and enjoy.
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I have been making Gougeres lately. This one is perfect for Thanksgiving because the thyme goes with turkey. It is super easy. They can be cooked ahead of time and thrown in the oven to reheat.

http://www.bonappetit.com/recipes/2011/10/thyme-gougeres

 

Here's an absurdly easy appetizer recipe and it's usually the first gone whenever I bring them to a party:

3 -5 lbs frozen cooked small meatballs
1 (32 ounce) jar grape jelly
2 (12 ounce) jars Heinz Chili Sauce
1 pinch cayenne pepper (optional)

In a pot combine the grape jelly with the chili sauce; add in the meatballs and simmer for about 45 minutes uncovered or until the sauce has thickened.

Sometimes I'll put in a few squirts of Sriracha in place of the cayenne pepper and it's always turned out great

 

That is a great recipe. I make the same one except I use cocktail sausages.

 

Margarita Shrimp is one of my favorites at parties.

Not sure how to make it.
This recipe looks like it might turn out well:
http://mexican.food.com/recipe/margarita-shrimp-26734

Ingredients:
- 1/4 cup gold tequila or 1/4 cup white tequila
- 1/2 teaspoon graterd lime peel
- 2 tablespoons lime juice
- 2 tablespoons water
- 2 tablespoons cilantro or 2 tablespoons parsley, fresh chopped
- 1 tablespoon honey
- pepper
- 1 lb shrimp (25 per lb size)
- 3 teaspoons orange-flavored liqueur (more, your choice)
- 2 large red onions, thinly sliced
- salt

Directions:
- In a pyrex/glass bowl mix the tequilla, lime peel, lime juice, water, honey, and pepper.
- Pour tequilla mixture into a non stick fry pan.
- Add shrimp and cook over medium high heat until the shrimp are pink 3-4 minutes.
- Transfer shrimp to a bowl and keep warm.
- Bring cooking liquid to a boil and reduce to 1/3 cup.
- Remove pan from the heat and stir in the liquor (don't do this too quickly you want the alcohol to evaporate but still keep the flavor).
- While you are doing all this (or ahead of time) thinly slice the red onions.
- Arrange the onions in a single layer on a platter.
- Spoon the shrimp and liquid over the onions.
- Season to taste, garnish with sprigs of cilantro & lime wedges, if you wish.

 

Indeed, they are great with cocktail sausages as well!