BACON WRAPPED TENDERLOIN TIPS

These will make a HUGE hit at your next party!  They are the perfect guy food too making them perfect for backyard get togethers or tailgating parties!

BACON WRAPPED TENDERLOIN TIPS
1 pound beef Tenderloin Tips
Precooked Bacon
1/4 cup avocado oil
Thin slices of Gruyere cheese
1 teaspoon Zero to Hero Sweet BBQ rub
2 tablespoons balsamic vinegar glaze, reduced slightly
2 tablespoons minced chives

• Preheat a cast iron skillet on high.
• Blot dry the Tenderloin Tips.
• Trim the pieces so they are about 1 1/2 inches long and 3/4 inches wide.
• Season the meat with the BBQ rub.
• Add the oil to the cast iron skillet and heat briefly.
• Add the seasoned tips the skillet and cook for 1 minute while stirring JUST long enough the sear the sides but keep the center raw.
• Quickly remove the meat from the skillet and cool in fridge.
• Lay a piece of cheese on each beef tip.
• Wrap seared tips with bacon and hold them together with a tooth pick.
• Stand the wrapped tips up on a sheet pan so that the bacon is on its side leaving some space in between.
• Cover pan with plastic film and refrigerate until ready to bake.
• Preheat oven to 450°.
• Bake 5-8 minutes or until cheese is melted.
• Remove from oven and transfer to serving plate.
• Drizzle with balsamic vinegar glaze and sprinkle with minced chives before serving.

LEMON PEPPER CHICKEN WINGS (AIR FRYER)

Using the air fryer to make these chicken wings is, in my opinion, THE best way to prepare them. They are PERFECTLY seasoned, SUPER crisp, salty, peppery and garlicky ALL at the same time! They have crisp salty skins with a hint of garlic, lemon and pepper in EVERY bite. These are seasoned to perfection and cook so fast with no marinating required!

LEMON PEPPER CHICKEN WINGS (AIR FRYER) serves 4

1 pound chicken wing drummettes
2 tablespoons avocado oil
1 tablespoon Frank’s Original hot sauce
2 teaspoon garlic salt
1 teaspoon lemon pepper
1 teaspoon paprika
1 teaspoon Hidden Valley ranch powder

• Thoroughly pat dry chicken wings with paper towels and place in a mixing bowl.

• Whisk together the hot sauce and avocado oil.
• Toss to coat in oil and hot sauce mixture.
• Sprinkle with garlic salt, lemon pepper and ranch seasoning.
• Toss to evenly coat with seasoning.

• Place on air frying basket, spacing evenly and air fry at 400˚ for 7 minutes per side, a total of 14 minutes, or until chicken wings are crisp and golden brown on the outside.
• Serve with a side of your favorite ranch or bleu cheese dressing.  We use Bob’s Big Boy.

TEX MEX CHICKEN PINWHEELS

 
TEX MEX CHICKEN PINWHEELS
2 chicken breasts cooked and shredded or 2 cups shredded rotisserie chicken
8 ounces cream cheese, softened to room temperature
1/4 cup sour cream
3/4 cup grated cheddar cheese
1/2 cup grated jack cheese
1 can shopped corn, drained well
1 can black beans, rinsed and drained well
1 can ROTEL original tomatoes, drained well
1 bunch green onions, sliced thin
FRESH ground sea salt and black pepper
6 slices bacon, cooked crisp
6 10 inch burritos
Salsa for serving

• In a large mixing bowl combine the cream cheese and sour cream with an electric mixer until smooth.
• Season with salt and pepper to taste and blend again.
• Fold in grated cheese until well blended.
• Fold in vegetable mix, chicken pieces and crumbled bacon.
• Divide mixture among the tortillas, spreading it out evenly and short of the far edge.
• Roll up tightly and secure with toothpicks.
• Cover with plastic wrap and chill at least 2 hours.
• Remove from the refrigerator and slice into rounds.
• Serve with Salsa.

JEZEBEL SAUCE

I found this recipe in an old cookbook and it sounded ODD and I have NO idea where the name came from, but just awesome enough to try. It made just a couple changes, but it really makes an awesome appetizer. The recipe apparently has a convoluted history of unknown origin... Billie's friend Nancy too the recipe to a garden club Christmas Party. She had gotten the recipe from her brother-in-law's niece...

JEZEBEL SAUCE 18 ounce jar SMUCKER'S pineapple preserves 18 ounce jar SMUCKER'S apple butter or jelly 3.75 ounce jar Inglehoffer (German) horseradish 1 tablespoon Coleman's dry mustard 1 teaspoon FRESH ground pepper 8 ounces cream cheese, softened 1 box wheat thins

• In a medium size bowl stir together the pineapple preserves, apple butter or jelly, mustard, horseradish and pepper.
• Chill at least 2 hours.
• Place cream cheese on a platter and pour sauce over top.
• Serve with crackers.

BBQ “ICE CUBE TRAY” BACON BALLS

I found this recipe on Facebook and decided to give it a try for our special Superbowl goodies this year. I try and find “unusual” recipes to try each year for the BIG game. Recipes on Facebook and Pinterest can really be a hit or miss situation.  I’d say we probably have a 75% success rate 😀  But, these were fantastic!

BBQ “ICE CUBE TRAY” BACON BALLS
10-12 thin sliced bacon strips
1 pound hamburger
FRESH ground sea salt and pepper
1/4 cup FRESH chopped parsley
1 egg
1/2 onion, FINELY chopped
1/4 cup bread crumbs
2 cloves garlic, FINELY minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Favorite BBQ sauce

• LIGHTLY spray ice cube tray with non-stick cooking spray.
• Overlap bacon slices across an ice cube tray.
• Gently push bacon into the ice cube holes.
• Mix together hamburger, egg, parsley, bread crumbs and seasonings until well blended.
• Divide meat into equal portions and press into ice cube tray.
• Fold bacon slices over top of meat mixture.
• Preheat oven to 400°.
• Turn ice cube tray over onto a baking sheet and gently lift ice cube tray off.
• Bake 20 minutes.
• Remove tray from oven and generously brush with BBQ sauce.
• Bake 10 minutes more.
• Remove from oven and cut apart into individual “cubes.
• Insert toothpicks and serve.

BUFFALO CHICKEN PINWHEELS

Need a great recipe to take to the SUPER BOWL party? Love buffalo wings? If you do, you’ll love these! Wings have been ANY sports favorite for as long as I can remember. I’ve made pounds and pounds of chicken wings and even made Buffalo Chicken Dip many a time, but was ecstatic when I ran across a recipe for the same flavors in a wrap cut into pinwheels by Brandie over at HOME COOKING MEMORIES. This is the perfect and delicious party food with all the flavors of buffalo wings plus the blue cheese, but without sticky fingers. Personally, I don’t care for Bleu cheese so I substitute Gorgonzola. I also use rotisserie chicken which adds a a little extra flavor and I decreased the hot size just slightly.

BUFFALO CHICKEN PINWHEELS
8 ounces cream cheese, softened at room temperature
1/3 cup Frank’s original hot sauce
1/4 cup crumbled Gorgonzola cheese
1 cup Colby-Jack cheese, shredded
1/4 cup green onions, finely minced
1 pound FINELY CHOPPED rotisserie chicken pieces
5 large 10 inch flour tortillas

• In a bowl, beat cream cheese on low.
• Add in hot sauce, Gorgonzola and Colby-Jack cheeses.
• Add green onions, mixing until blended.
• Fold in shredded chicken into mixture by hand.
• Spread approximately 3/4 cup of mixture on top of one of the tortillas. Roll up tortilla TIGHTLY.
• Repeat with remaining tortillas.
• Place rolled tortillas on a plate and cover with plastic wrap. Refrigerate for 2-4 hours.
• Remove from refrigerator and unwrap.
• Slice each rolled tortillas in half and then each half into 3 slices, discarding ends.
• Place pinwheel slices on serving plate or tray.

NOTES

• IF using different sized tortillas, adjust amount of buffalo chicken mixture you add to each tortilla.
• BEST results happen after chilling the rolled tortillas before slicing.

PINEAPPLE CHILI MEATBALLS

This recipe makes 70 meatballs making it perfect for a crowd, tailgating party, church potluck or freeze in batches for quick weeknight meals.

HONEY GARLIC GLAZED MEATBALLS
2 pounds ground beef
1 cup PANKO bread crumbs
2 LARGE eggs
3/4 cup milk
2 teaspoons each FRESH sea salt and black pepper
1/2 cup finely diced Vidalia onion
3 LARGE cloves garlic, finely minced
1 tablespoon butter
SAUCE
1/2 cup Smucker’s Pineapple Preserves
1/3 cup Sweet Red Chili Sauce
6 ounces orange juice
3 tablespoons Teriyaki sauce

• Spray baking racks with non-stick cooking spray and place on baking trays. Set aside.
• Whisk together the milk and eggs in a large mixing bowl.
• Add bread crumbs, onion, salt and pepper, stirring to combine.
• Crumble ground beef over milk mixture and combine well.
• Shape into ping pong size balls.
• Place each meatball on a baking rack.
• Baked uncovered 12-15 minutes until cooked through.

While meatballs are baking start sauce.

• Whisk together all the ingredients and bring to a SLOW boil.
• Reduce heat and simmer 5 minutes more.
• Add meatballs to sauce, gently turning to coat.
• Cook for 5-10 minutes.

IRISH PUB STYLE POTATO NACHOS

IRISH PUB STYLE POTATO NACHOS serves 4

I had these recently at an Irish Pub and they were SOOO good!.  They are like regular nachos but instead of tortilla chips, they use crispy fried potato slices!

3-4 large russet potatoes, scrubbed clean
2 cups shredded cheddar cheese
1/2 cup chopped bacon
4 green onions, sliced thin
1 large tomato chopped and drained
scant 1/4 cup avocado oil
sour cream
POTATO preparation

• Slice potatoes in half.
• Slice each half into 1/4″ thick slices.
• Place potato slices in a bowl of cold water for 20 minutes.
• Drain WELL and dry potatoes with paper towel.
• Preheat oven to 400°.
• Toss potatoes with avocado oil.
• Place on a parchment lined pan and bake 30-35 minutes or until browned and crispy.
• Season with FRESH ground sea salt immediately.
Drain on paper towels.
• While potatoes are baking, cook bacon and render fat.
• Drain bacon on paper towels.

NACHOS preparation

• Increase oven to 475°.
In a bowl, combine cheese, most of the bacon and half of the green onions.
• Layer half of the potatoes in an oven proof skillet or the same baking tray.
• Top with half of the cheese mixture.
• Top with another layer of potatoes.
• Top with remaining cheese mixture.

• Bake 15 minutes or until cheese is melted through.
• Remove from oven and top with remaining green onions, bacon and dollops of sour cream.

COWGIRL KISSES

COWGIRL KISSES
8 ounces cream cheese
2 tablespoons Foothill Salad Seasoning
1 slice bacon per pepper
Jalapeno Peppers
Raspberry Chipotle Sauce (see below)

• Mix cream cheese and Foothill Salad Seasoning until well blended.
• Clean and remove seeds from peppers.
• Fill peppers.
• Wrap each pepper with a slice of bacon.
• Bake or grill over low heat until bacon is crisp.
• Serve with raspberry chipotle sauce.

RASPBERRY CHIPOTLE SAUCE
1 cup Raspberry Jam
2 tablespoons diced chipotle peppers
2 tablespoons soy sauce
2 tablespoons apple cider or rice wine vinegar

• Whisk all ingredients until well blended.
• Chill until ready to serve.
• Warm before serving.

COWBOY SMOOCHES

Whether you use a grill or the oven these are a HUGE hit with the guys and a perfect appetizer for ANY sporting event!  They are quick, easy and can easily be prepared in advance!  If you want something with a little less punch try my COWGIRL KISSES with their raspberry chipotle sauce.

COWBOY SMOOCHES
8 ounces chive and green onion cream cheese
2 tablespoons Frank’s Hot Sauce
4 slices bacon, diced and browned crisp
1/3 cup shredded cheddar cheese
Jalapeno Peppers

• Mix cream cheese and hot sauce until well blended.
• Fold in half of the cheese.
• Clean and remove seeds from peppers.
• Fill peppers with cream cheese mixtures.
• Sprinkle with the remaining cheese and bacon pieces.
• Bake or grill over low heat 15-20 minutes.