Category Archives: Appetizers

What I’ve Been Eating

I know I haven’t posted many recipes here lately. My blog is mostly a place where I’m sharing links to all the other places where I write. That’s ok for now. It’s temporary. I hope you don’t mind. In the mean time, here are a few recipes and food ideas that I have been trying. Inspired from Pinterest and from my brain. (Oh, and here are a couple more that I shared on BVT Moms Blog.)

One of my favorite breakfasts, whole grain waffle with dates and honey. It’s also delicious with figs and/or ricotta cheese with a side of the internet via my laptop.

 Avocado Chicken Salad: Avocados mixed with chicken salad alongside some cheese and crackers. Delish!

 Oatmeal with honey, almonds, cranberries and cinnamon. Tasty and healthy!

These are meatballs and cheese wrapped up in a biscuit. Ummmm, yes, this is the weirdest most delicious little snack.
This was a delicious smoothie combo!

So there you have it! What have you been eating lately?

Recipe: Fried Cheese Curds

I was born in Wisconsin so it should come as no surprise that I love cheese curds! A while back I tried frying them and WHOA they were so good. The link I had saved for reference is no longer valid so I went on a google search for a new one. Here is one that I found that seems very similar to the one I had used. Try it. If you like cheese and frying stuff, you are in for a real treat!

Fried Cheese Curds recipe from

A couple of extra tips:
I used milk instead of beer.
Make sure your oil  is at 375 degrees.
Let the cheese curds get to room temperature before coating.


Recipe: Easy Crock-Pot Sweet and Sour Meatballs

 This is a very quick and easy recipe to throw in the crockpot. The end result is a sweet and slightly tangy flavored meatball that you can eat alone as an appetizer or as a meal.

Easy Crock-Pot Sweet and Sour Meatballs

1 package (38 oz) prepared frozen meatballs – or go ahead and be ambitious and make your own!
16 oz jar of chili sauce
1 jar (2 lbs) grape jelly

Put all ingredients together in a crock-pot and cook on low for about 6 hours.

I told you it was easy! I did stir the pot a few times since I wasn’t in a hurry for them to cook. I found it helped keep the meatballs soaked in the sauce and blend the chunky jelly with the chili sauce for a smooth nicely mixed sauce.

This made a nice big batch of meatballs. We had them during football Sunday as an appetizer and then used the leftovers on Monday as a meal.

I simply chopped green peppers, onions and pineapple and sauteed them together in a pan. Then I added in the meatballs and sauce and served over rice.


This post linked to:
Beauty and Bedlam’s Tasty Tuesday

Honey Cream Filled Crescents

These are quick and easy to pull together for last minute guests or a tasty Sunday brunch!

Honey Cream Filled Crescents

4 oz cream cheese, softened
3 tbs honey, divided
1/4 cup chopped almonds
1 package refrigerated crescent rolls
Sprinkle of ground cinnamon

Preheat oven to 375 degrees. Mix cream cheese and 2 tbs of the honey.

Unroll crescent roll dough. Separate into triangles. Spread about 1 tbs of the cream cheese mixture onto each triangle. Roll up loosely into crescent shape. Place on an ungreased baking sheet. Sprinkle with cinnamon and chopped almonds.

Bake 12 to 14 minutes or until golden brown. Serve rolls warm. Drizzle with remaining honey.


Recipe: Italian Cheese and Pepperoni Bread

 This is a quick and easy recipe for a bread that can be enjoyed as a snack or as dinner on night when you need something, well, quick and easy!

Italian Cheese and Pepperoni Bread

3 cups self rising flour (or you can use regular flour and add 1 1/2 tsp baking powder and 1/2 tsp salt for each cup of flour)
1/4 cup sugar
1 tsp garlic powder
1 tsp Italian seasoning, plus extra to sprinkle on top
1 1/2 cups milk
1/4 cup olive oil
1 egg
1 cup of shredded cheddar cheese, plus extra to sprinkle on top
Pepperoni – as many as you want!

Preheat oven to 350 degrees. Grease a 9×13 bread pan.

Mix together dry ingredients. Slowly mix in the remaining ingredients until just mixed. Dough will be slightly sticky.

Place half the dough into the greased pan. Layer with pepperoni and cheese. Cover with the remaining dough. Top with more pepperoni and cheese and sprinkle with more Italian seasoning.

Bake for about 30 minutes or until a toothpick comes out clean.

With pepperoni…dip in pizza sauce for an extra side of deliciousness.

Can also be made without pepperoni!


This post linked to:
Beauty and Bedlam’s Tasty Tuesday
A Southern Fairytale’s Mouthwatering Monday

Recipe: Tortilla Pinwheels

These pinwheels are an appetizer my family makes for just about every get together. It makes enough for a group or a very hungry Momma.  They are easy and quick to make and really quite tasty!

Tortilla Pinwheels

2 (8 oz) packages of cream cheese, softened
1 Ranch Dressing Packet (or make your own!)
4 oz jar of dices pimentos, drained
4 oz can diced green chiles, drained
Black olives, drained and diced or sliced – I usually use the whole can cause I like olives!
1 package tortillas

I like to lay the pimentos and chiles out on a paper towel to soak up some of the juice.  
Mix together the cream cheeses and ranch packet.

Spread the flavored cream cheese all over the tortilla.  Sprinkle with a little bit of the rest of the ingredients.

Roll up like a taco.

Let sit in the fridge for about 30 minutes.
Slice into pinwheels.

Eat up all the end pieces that don’t make an actual pinwheel. *optional but recommended*