Here are 4 very yummy, easy to make appetizers that are easily eaten with just your fingers. Hope you enjoy them as much as my family and friends do.
Buffalo Chicken Deviled Eggs
- 12 hard boiled eggs
- 1/2 cup crumbled blue cheese, divided
- 2 celery ribs, finely chopped
- 1/2 cup mayonnaise
- 1/4 cup finely chopped cooked chicken breast
- 3 tablespoons minced fresh parsely
- 1 tablespoon Buffalo Wing Sauce (see recipe below)
- 1/8 teaspoon pepper
- Additional Buffalo Wing Sauce
Cut eggs lengthwise in half. Remove yolks, reserving whites. In a bowl, mash yolks and 1/4 cup cheese. Stir in celery, mayonnaise, chicken, parsley, wing sauce and pepper. Spoon into egg whites. Refrigerate, covered, at least 1 hour before serving. To serve, sprinkle tops with remaining cheese and, if desired, drizzle with additional wing sauce.
Buffalo or Korean BBQ Wings
- 3-4 pounds chicken wings
- 1/2 cup melted butter
- 1/2 cup sauce
- 2 tablespoons white vinegar
- pinch granulated garlic
Whisk all the ingredients except the chicken wings together. Pout over chicken wings and cook in oven at 400 degrees for 50 -60 minutes.
Korean BBQ Sauce for Wings
- 3/4 cup low sodium soy sauce
- 1/4 cup water
- 1 cup brown sugar
- 1/4 cup mirin
- 2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- 2 teaspoons sriracha sauce
- 1 tablespoon grated ginger
- 1 1/2 tablespoons grated garlic
- 1 scallion, finely chopped
- 3 tablespoons cornstarch
- 3 tablespoons water
In saucepan combine all but the cornstarch and 3 tablespoons water. Heat on high heat and bring to a boil, about 5-7 minutes. In a small bowl combine cornstarch and water. Mix well until smooth. Once sauce is boiling add cornstarch mix and whisk until thick. Continue to cook until thick enough to coat the back of a spoon and hold, about 6-8 minutes. Let cook completely if storing or use immediately as well. Sauce can be stored for up to 2 weeks.
- 1 package (9 ounces) cheese tortellinis
- 40 pimiento- stuffed olives
- 40 pitted ripe olives
- 3/4 cups italian dressing
- 40 thins slices pepperoni
- 20 thins slices hard pepperoni, halved
Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, olives and salad dressing. Toss to coat; cover and refrigerate for 4 hours or overnight. Drain mixture, discarding marinade. For each appetizer, thread a stuffed olive, a folded pepperoni slice, a tortellini, a folded salami piece and a ripe olive on a toothpick or short skewer.
Apple Gouda Pigs in a Blanket
- 1 tube (8 ounces) crescent rolls
- 1 small apple, peeled, cored and cut into 24 wedges
- 6 slices Gouda, quartered
- 24 miniature smoked sausages
- Honey Mustard salad dressing, optional
Preheat oven to 375°. Unroll crescent dough and separate into eight triangles; cut each lengthwise into three thin triangles. On the wide end of each triangle, place one slice apple, one folded piece cheese and one sausage; roll up tightly. lace 1 in. apart on parchment-lined baking sheets, point side down. Bake until golden brown, 10-12 minutes. If desired, serve with dressing.