Holiday Appetizers

Holiday Appetizers

Bacon Wrapped Shrimp

Ingredients:

2 slices of bacon

6 uncooked jumbo shrimp

6 water chestnuts

6 toothpicks

Cracked black pepper to taste

(Increase amounts as needed)

Directions:

Cut bacon into thirds. Lay bacon flat. On one end of the bacon strip stack water chestnut then the shrimp on top.

Use a toothpick to roll bacon over the water chestnut and shrimp. Use the toothpick to secure the bacon around the shrimp and water chestnut.  Sprinkle with black pepper.

Place appetizer into a 350 degree oven and cook for 35 minutes. Remove appetizers from the oven and place on paper towel covered plate.

Serve.

Rumaki

Ingredients:

6 chicken livers, rinsed and trimmed (remove excess fat)

6 water chestnuts

6 toothpicks

2 slices of bacon

Cracked black pepper to taste

(Increase amounts as needed)

Directions:

Cut bacon into thirds. Lay bacon flat. On one end of the bacon strip stack water chestnut then the chicken liver on top.

Use a toothpick to roll bacon over the water chestnut and chicken liver. Use the toothpick to secure the bacon around the chicken liver and water chestnut.  Sprinkle with black pepper.

Place appetizer into a 350 degree oven and cook for 35 minutes. Remove appetizers from the oven and place on paper towel covered plate.

Serve.

Bacon Wrapped Little Smokies

Ingredients:

6 Little Smokies

6 water chestnuts

6 toothpicks

2 slices of bacon

Cracked black pepper to taste

(Increase amounts as needed)

Directions:

Cut bacon into thirds. Lay bacon flat. On one end of the bacon strip stack water chestnut then the Little Smokies on top.

Use a toothpick to roll bacon over the water chestnut and Little Smokies. Use the toothpick to secure the bacon around the Little Smokies and water chestnut.  Sprinkle with black pepper.

Place appetizer into a 350 degree oven and cook for 35 minutes. Remove appetizers from the oven and place on paper towel covered plate.

Serve.

Cheese Ball

Ingredients:

6 slices of thick pepper jack cheese

3 slices of American cheese

1 8 oz. package of cream cheese

½ cup chopped pecans

2 cups Sharp Cheddar Cheese

4 drops of liquid smoke

Assorted fruits; apples, oranges, pineapples, and grapes

Entertainment crackers

Instructions:

In a mixer cream the cream cheese. Once smooth begin to add pepper jack cheese and blend until well mixed.
Mix in the liquid smoke. (Be careful, to much liquid smoke will make your cheese ball bitter.)
Gradually add in the cheddar cheese then the American, blend until mixture becomes incorporated into a ball.
Turn cheese mixture out onto a flat wax paper covered surface. Form the cheese mixture into a ball. Wet your hands lightly to better handle the molding of the cheese ball.
On, another piece of wax paper sprinkle out all of the nuts. Then gently roll the cheese ball onto the nuts until all nuts adhere to the cheese ball.
On a display plate add cheese ball to the center and arrange fruit and crackers to your liking.

B. & R. Wing Ding Platter

B. & R. Wings

Ingredients:
2 pounds disjointed wings
2 cups flour
3 tablespoons dry chicken base
2 tablespoons black pepper
3 tablespoons Lawry's seasoning salt
3 tablespoons Louisiana chicken wing seasoning
2 tablespoons garlic powder
2 tablespoons onion powder
1/4 teaspoon thyme

Instructions:
Mix all dry ingredients together.
Find a large container with a lid or a large plastic bag.
Rinse chicken off, do not pat dry.
Put chicken in the flour and shake.
Put floured chicken in the refrigerator for 15 minutes.
Fry chicken at 350 degrees for 15 minutes or until golden brown.
Set aside 1 lbs. of the fried wings for the B. & R. BBQ Wings.

B. & R. BBQ wings

Ingredients:
1cup of your favorite BBQ sauce
¼ cup of cognac
¼ cup of honey
1 lbs set aside fried B. & R. Wings

Instructions :
In a small sauce pan add the BBQ sauce, cognac,honey and let simmer for 5 minutes.
In a large bowl add the fried wings then cover with reduced BBQ sauce. Evenly coat the chicken with the BBQ sauce.


B. & R. Louisville Wings

Ingredients:
1 pound chicken wing, disjointed
2 tablespoon of Louisiana Wing seasoning
1 tablespoon accent seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Cajun seasoning
1 teaspoon chili powder
1 teaspoon red pepper
2 tablespoon flour
1 tablespoon cornstarch
1/2 cup Louisiana Wildly Wicked Wing sauce or your favorite hot sauce
1 tablespoon honey
1 tablespoon butter
non stick spray

Instructions:
In a small bowl mix together all seasonings except for the hot sauce and non stick spray and set aside.
Place chicken inside a large container with a lid and then add a generous amount of the mixed seasonings.
Place wings into container and shake well.
Remove the chicken from the container and place on a baking pan.
Spray the chicken with the non stick cooking spray.
Place chicken in the oven and cook at 400 degrees for 15 to 20 minutes or until done.
Once the chicken finishes cooking remove chicken from the baking pan and add to a large mixing bowl.
Pour the hot sauce over the chicken and stir gently until chicken is well coated with hot sauce.
Place back inside the oven and cook until hot sauce is dry on chicken.
Serve.

Nacho Platter

Ingredients:
Cheese Sauce
8 ounces Velveeta cheese, melted
1/4 teaspoon cumin powder
2 tablespoons of your favorite salsa

B. & R. Tortilla Chips
5 small corn tortillas
2 cups canola oil
Mexican seasoning to taste

1 cup of your favorite salsa

Instructions:
Cheese Sauce
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Mix together melted Velveeta cheese, salsa, and cumin powder then set aside.

B. & R. Tortilla Chips
--------------------------
Cut corn tortillas into triangles.
In a large skillet or in a deep fryer heat canola oil until it reaches 350 degrees.
Drop the triangles into the oil and cook until they turn golden brown.
Once golden brown remove from oil and drain on a paper towel covered plate or a rack.
While still hot sprinkle on Mexican seasoning to taste.

Add salsa and cheese sauce into two bowls and spread chips around the bowls with your favorite toppings.
(Toppings included in the picture: sliced green onions and cilantro.)

Appetizers

Bacon Wrapped Shrimp
Ingredients:
2 slices of bacon
6 uncooked shrimp
6 water chestnuts
6 toothpicks
Directions:
Cut bacon into thirds. Lay bacon flat. On one end of the bacon strip stack water chestnut and shrimp.
Using the toothpick roll the bacon over the water chestnut and shrimp. Use the toothpick to secure the bacon.
Place appetizer into a 350 degree oven and cook for 35 minutes. Remove appetizers from the oven and pat dry then serve.
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Bacon Wrapped Scallops Ingredients:
2 slices of bacon
6 uncooked scallops
6 toothpicks
Directions:
Cut bacon into thirds. Lay bacon flat. On one end of the bacon strip add the scallop. Using the toothpick roll the bacon over the scallop. Use the toothpick to secure the bacon. Place appetizer into a 350 degree oven and cook for 35 minutes. Remove appetizers from the oven and pat dry then serve.
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Stuffed Mushrooms
Ingredients:
8 capped mushrooms
½ lb. Italian sausage
2 tbsp Worcestershire Sauce
½ tsp Tabasco Sauce
½ tsp Accent or chicken base
Directions:
In a medium size bowl mix together Worcestershire sauce, Tabasco sauce, Accent or Chicken base. Gently coat the mushroom caps in the mixture. Place mushrooms on a baking pan. Roll sausages into little balls in your hands then add to mushroom caps. Smooth down the edges to seal the sausage and mushroom together. Place into an oven at 350 degrees and cook for 35 minutes or until done. Remove the appetizers from the oven and pat dry then serve.