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Try a new Super Bowl appetizer this year and have your guests begging for the recipe!
- 20 small red potatoes
- 1 teaspoon kosher salt
- 1 tablespoon virgin olive oil
- Toppings of your choice (bacon, cheese, sour cream, chives, etc.)
- Preheat the oven to 375 degrees F.
- Place potatoes, salt and olive oil in a large bowl until potatoes are thoroughly coated.
- Bake the potatoes on a rimmed baking sheet for about 20 minutes or until soft.
- Let them cool down slightly before cutting a small slit in the top of each and scooping out a portion of the inside.
- Place toppings of your choice inside each potato and serve while still warm.
- 1 box of red velvet cake mix
- ½ cup of butter
- 8 oz. cream cheese (at room temperature)
- ½ cup of sugar
- 2 tbsp. of brown sugar
- ¾ cups of mini chocolate chips
- 1 tbsp. white chocolate chips
- Assorted crackers and cookies
- Beat the butter and cream cheese with an electric mixer until smooth. Add the sugar, brown sugar and cake mix until well blended.
- Turn the mixture out onto a piece of plastic wrap and form into a football shape. Wrap in plastic wrap and refrigerate for at least 2 hours.
- Un-wrap the cheese football and place on a serving tray. Use the white chocolate chips to make the laces on the football and cover the rest with mini chocolate chips.
- Serve with your choice of cookies or crackers.
- 2 pounds of chicken wings, rinsed clean
- ⅔ cup hot pepper sauce
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper
- Salt and black pepper for taste
- Preheat your oven to 400 degrees F.
- Use aluminum foil to cover an entire sheet pan. Be sure to wrap around the edges also. Then spray the pan with non-stick vegetable oil.
- Spread the wings out evenly on the pan and lightly sprinkle salt and pepper over them. Place in the oven and cook for 20 minutes.
- After 20 minutes, turn the wings over and let cook for an additional 20 minutes.
- While wings are baking, prepare a saute pan at low-medium heat. Combine the butter, salt, garlic pepper, cayenne pepper, hot pepper sauce and paprika in the pan. Allow the butter to melt then whisk for about 5-7 minutes.
- Once the wings are finished cooking, remove from oven and dump into the large bowl with the chicken wing sauce.
- Make sure to coat all the chicken with the sauce and allow the wings to sit for about 5 minutes before tossing again. After second toss, serve warm and enjoy!
- 1 box of mini bell peppers
- 1 log goat cheese
- 1 bunch of fresh basil
- 1 tbsp. olive oil
- 1 tsp. of balsamic vinegar
- Cut the tops off of the mini peppers and remove the insides.
- Place them on a baking dish and sprinkle with olive oil (optional)
- Roast at 400 degrees F for about 5-10 minutes or until peppers are browned
- Remove and let cool.
- Mix the goat cheese, basil and balsamic vinegar into a bowl.
- Stuff the peppers with the mixture and enjoy!
- 20 oz. frozen chopped spinach (thawed & drained)
- 8 oz. softened cream cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 1 envelope ranch dip mix
- 1 jar bacon bits
- 4 chopped green onions
- 10 inch flour tortillas
- Combine sour cream, cream cheese and mayonnaise into a mixing bowl.
- Beat in dip mix.
- Add bacon, spinach and green onion then mix thoroughly.
- Spread the mixture onto the tortillas, leaving a ½” space around the edge.
- Roll up each tortilla tightly and wrap each in plastic wrap.
- Chill for a couple of hours, or overnight.
- Once finished chilling, cut off the ends and cut into ½” slices before serving.