Recipes

[ChiliPepper]

Butternut Squash Bruschetta

The best fall appetizer ever! Your mouth will go crazy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 24 servings

Serving Size: 1 bread slice

Ingredients:

• 1 Butternut Squash, peeled and cut into small bite-size cubes (microwave whole squash for 4 minutes to make it easier to cut)
• ¼ cup Extra-Virgin Olive Oil, divided
• 2 Tablespoons Chicken Stock
• Kosher Salt
• Fresh Ground Pepper
• 1 cup Chopped Onion
• 1 jar Fig Preserves
• ¼ cup Balsamic Vinegar
• 24 slices Ciabatta Bread
• 16 oz log Goat Cheese
• ½ cup chopped Roasted Pistachios
• 1 Tablespoons Fresh Thyme Leaves

Instructions:

• Preheat oven to 400 degrees.
• Line a sheet pan with heavy duty foil.
• Place cut butternut squash on pan and drizzle with 2 tablespoons olive oil.
• Season with kosher salt and pepper and toss together.
• Bake for 15-20 minutes or until tender. Allow to cool.
• While butternut cooks, sauté onions in 2 tablespoons olive oil in a skillet over medium high heat. Season with salt and pepper and cook for 5-7 minutes or until onions are golden.
• Place cooked onions in a food processor with a jar of fig preserves and balsamic vinegar.
• Pulse to combine.
• Allow to cool.
• Brush bread slices with olive oil.
• Place on a sheet pan and toast lightly in oven.
• Smear goat cheese on bread.
• Top with pieces of roasted butternut, a drizzle of fig onion sauce, chopped pistachios and fresh thyme.

[RespectLife]

---

@ChiliPepper wrote:

---

@RespectLife wrote:

I have never had it @ChiliPepper 

Have you????

That one scares me cuz it looks like PEAS!!

---

@RespectLife 

LOLOLOLOLOLOLOLOLOL......................

No, I don't like cold soup at all.

The ingredients sound pretty good though. I would just eat it HOT HOT HOT!!!

---

Me too

@ChiliPepper 

[RespectLife]

That is a great new take on Bruschetta!

Thanks!

@ChiliPepper 

[ChiliPepper]

[ChiliPepper]

Kind of a boring "National Day" recipe-wise LOL!

[ChiliPepper]

My note:

This is a YUMMY and EASY app for Thanksgiving (or Christmas). 

I put some candied pecans on top for a little added crunch!

You can use crescent roll dough or puff pastry too but the pre-made cups are super easy.

Cranberry Brie Bites

Made with rich and creamy brie, homemade cranberry sauce, and mini phyllo shells, these Cranberry Brie Bites are an easy, unique, and flavorful appetizer perfect for the holiday season.

Prep Time: 15 minutes 

Cook Time: 10 minutes 

Total Time: 25 minutes 

Servings: 30

Ingredients:

2 packages miniature phyllo pastry shells 30 shells

1 cup prepared cranberry sauce canned or homemade

1 Tablespoon orange zest

1 8 oz brie wheel

Flake sea salt

 

Instructions:

• Begin by preheating your oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place shells onto the baking sheet and bake for 5 minutes. Allow to cool.
• Reduce the oven temperature to 300 degrees F.
• Remove the rind from the brie and cut the brie into 30 pieces. Place a piece of brie into each shell. Top with about 1 teaspoon of cranberry mixture.
• Bake until the cheese just begins to melt: about 4-6 minutes.
• Sprinkle with flake sea salt. Serve immediately.

Nutrition:

Calories: 56kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 61mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 0.4mg | Calcium: 16mg | Iron: 0.1mg

[ChiliPepper]

Turkey Cheeseball

Turkey Cheeseball appetizer shaped like a turkey, covered in pecans, pretzels, bell pepper strips and crackers. It comes together in about 15 minutes.

Prep: 15 minutes 

Total Time: 15 minutes 

Servings: 2 cups

Ingredients:

• 1 8 ounce package cream cheese, softened
• 1 8 ounce block Cheddar or Colby Jack cheese, shredded
• ½ teaspoon garlic salt
• ¼ teaspoon onion powder
• ¼ teaspoon parsley flakes
• 2 red and orange bell peppers
• 1 ½ cups small and large pecan halves lightly toasted
• 5 Large scalloped crackers (Plus more for serving.)
• 10 Seasoned pretzel twists (Plus more for serving.)

Instructions:

• Combine cream cheese, Cheddar cheese, garlic salt, onion powder, and parsley flakes in a mixing bowl and beat on medium speed of a hand mixer until mixed well.
• Using a spoon or spatula, shape the mixture into a slightly oval ball.
• Remove the core and seeds from the bell peppers. Cut the bell peppers into ½-inch strips, choosing one with a pointed tip for the head of the turkey. Press that one into the front, center of the cheeseball.
• Press the small pecans in a circle in the front of the cheeseball around the pepper strip. Continue adding pecans until the front half is covered in small pecans resembling feathers. Use the larger pecans, in the back. Slide two small pecans into the bottom, front of the cheeseball for the feet.
• Press the scalloped crackers into the back of the cheeseball behind the pecans, fanned across the back. Insert bell pepper strips and pretzel twists in front of the crackers to resemble feathers.
• Use a large, firm spatula to transfer the turkey cheeseball onto a serving platter or charcuterie board. Serve with remaining crackers, pretzel twists bell pepper strips.

Notes:

Variations:

Bacon Ranch Cheeseball: Substitute 1 tablespoon Ranch seasoning for the garlic salt, onion powder and parsley and stir in ¼ cup cooked crumbled bacon.Pro tips:

I like to quickly soften cream cheese by microwaving it on HIGH (1100 watts) for 25 seconds.

Pre-shredded cheese is convenient but shredding your own is best for a cheese ball so it sticks together better.

Shred cheese quickly in a food processor then add cream cheese and seasonings to mix it all in the food processor bowl.Make Ahead:

Place wax paper or parchment paper in the bottom of a refrigerator storage container. Make the cheeseball with pecans but not the crackers or bell peppers. Transfer the cheeseball into the container and place the lid on top. You can cut up the bell peppers and put them in a separate storage container. When ready to serve. Let the cheeseball sit at room temperature 30 minutes, so it is soft enough to insert the crackers, pretzels and bell peppers.How to toast pecans:

Bake pecan halves at 350F degrees on a baking sheet for 5 to 6 minutes. Air fry at 350F degrees for 2 to 3 minutes.

[ChiliPepper]

"Delish" doesn't want to give us the directions for this first recipe without making an account & paying so I don't have the directions for this first recipe.

I do like the flavors so I'm sure we can figure it out or follow the same basic directions as the second recipe.

Brussel Sprouts Sliders

Gluten free · 1 hour

Serves 20

Ingredients:

• 6 slices thick bacon
• 1 onions - chopped
• 20 large Brussel sprouts - halved
• 1/4 cup brown sugar
• 2 Tablespoons maple syrup
• 1 teaspoon chili powder
• 2 Tablespoons olive oil
• 2 Tablespoons butter
• 7 oz wheel brie - cut into squares
• 2 cloves garlic, minced
• 2 Tablespoons apple cider vinegar
• Kosher salt
• Freshly ground black pepper

Brussel Sprout Sliders

Ingredients:

 

• 6 Tablespoons unrefined cold-pressed extra-virgin olive oil, DIVIDED, plus extra for greasing baking sheet
• 1 large onion sliced thin
• Sea salt to taste
• 20 medium Brussels sprouts trimmed of any dry edges (but don’t slice off the whole core)
• Freshly ground black pepper to taste
• 2 Tablespoons whole grain mustard
• Small block of gruyere cheese thinly sliced and cut the same size as a sprout
• Other add-in possibilities: Roasted apple or pear chunks manchego cheese

Instructions:

• Warm 2 Tablespoons olive oil in a large skillet over medium heat. Add the onions and a sprinkle of salt. Saute, stirring frequently, until they become more golden in color, about 15-20 minutes. Lower the heat a little and continue to cook until they are tender.
• Preheat the oven to 375 degrees. Line a baking sheet with unbleached parchment paper and brush with olive oil.
• Cut the Brussels sprouts in half from top to bottom, keeping the two halves close together. If you don't, you will have to search for a pair that fits well together after they have roasted.
• Drizzle with remaining olive oil. Season with salt and pepper to taste. Roast for 20 minutes, then turn the sprouts and bake 15-20 more minutes or until tender.
• Take one half of a Brussels sprout, smear with mustard, add a piece of gruyere and a pinch of onions. Take the other half of the Brussels sprout and position it so the two sprouts are like the buns on a burger, with the cut sides facing each other, and secure with a toothpick. Serve at room temperature or warm on a baking sheet in a 325 degree oven for 10 to 15 minutes.

[ChiliPepper]

Bacon Bourbon Brussels Sprout Skewers

• Total: 45 min
• Active: 45 min

• Yield: 15 skewers

Special equipment:

 fifteen 8-inch bamboo skewers

Ingredients:

4 tablespoons unsalted butter

1/3 cup dark brown sugar 

1/2 teaspoon kosher salt 

1/8 teaspoon cayenne 

2/3 cup bourbon 

1 pound slab bacon, cut into 1-inch cubes 

15 small Brussels sprouts, trimmed (about 1/2 pound) 

Nonstick cooking spray 

Directions:

1. Preheat the oven to 375 degrees F.
2. Combine the butter, brown sugar, salt, cayenne and bourbon in a small saucepan over medium heat. Whisking constantly, cook until the butter has melted and the mixture has formed a smooth sauce, about 8 minutes.
3. Spread the bacon out on a small baking sheet and bake for 8 to 10 minutes, just to begin to render the fat. Set aside.
4. Bring a large pot of salted water to a boil over high heat. Add the Brussels sprouts and simmer until just barely tender and still bright green, 5 minutes. Remove the Brussels sprouts to a baking sheet to cool slightly. Slice each Brussels sprout in half.
5. Preheat a grill pan over medium heat, and spray with nonstick cooking spray.
6. Assemble the skewers: Start by threading a Brussels sprout half onto a skewer, then add a piece of bacon, then another Brussels sprout, followed by another piece of bacon, and finishing with a Brussels sprout. Repeat in this way until all of the skewers are assembled. Brush the skewers lightly with bourbon glaze.
7. Place the skewers on the prepared grill pan and grill, brushing them with glaze with every turn, until the bacon is beginning to crisp and the Brussels sprouts are starting to char, 1 to 2 minutes per side. Remove to a serving platter and serve warm, drizzled with any remaining glaze.

[RespectLife]

---

@ChiliPepper wrote:

---

Oh @ChiliPepper 

I MISS my daily Diet Pepsi!!!  From the Fountain!!!!!