australian desserts: Party Fare

Showing posts with label Party Fare. Show all posts

Turkey & Apricot Sliders ~ keep enjoying that Thanksgiving turkey!

Chock full of chopped turkey, apricot preserves, Dijon mustard, and pecans, these baked Turkey and Apricot Sliders aren't your average turkey sandwiches!

Well, it's almost Thanksgiving! That's right, Thanksgiving is next week. Are you ready to gobble 'til you wobble? I know I sure am.

I've said it before, and I'll say it again ... the turkey itself is actually my least favorite part of the Thanksgiving meal. I'm much more interested in all the yummy sides. But come the day after Thanksgiving ... now that's a different story. Then ... then ... I'm all about the turkey leftovers. I like to make little bitty turkey sandwiches, all slathered up with mayo, on leftover rolls. It's my favorite kind of turkey sandwich!

Well, maybe until now ...

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Chock full of chopped turkey, apricot preserves, Dijon mustard, and pecans, these baked Turkey and Apricot Sliders aren't your average turkey sandwiches!

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Turkey Crescent Bites {great for turkey leftovers}

Whip up a simple turkey filling baked between layers of crescent dough, and you've got super tasty Turkey Crescent Bites. It's a perfectly scrumptious way to enjoy those turkey leftovers.

It's almost 'Turkey Day!' And if I'm being 100% honest {which I am}, I have to admit that the actual turkey itself is my least favorite part of Thanksgiving dinner. I'm waaaaaaaaaayyy more interested in all the creamy sides, extra-delicious breads, and dessert sugar.

But give me that turkey leftover the next day, with some good ol' white bread in a sandwich, and I'm in turkey bliss. Now ... mix that leftover turkey with some other goodies, slap it between two layers of crescent roll dough, bake it up, and cut it into little bites? Oh, now I'm in turkey heaven.

Whip up a simple turkey filling baked between layers of crescent dough, and you've got super tasty Turkey Crescent Bites. It's a perfectly scrumptious way to enjoy those turkey leftovers.

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Pork Tenderloin & Pimento Cheese Crostini Melts

Pork tenderloin and pimento cheese, broiled together and topped with crumbled bacon. These Pork Tenderloin and Pimento Cheese Crostini Melts are one very tasty way to enjoy pimento cheese.

Southerners loooooooove their pimento cheese! Even transplanted Southerners, like me. But I have to admit ... it is one of those things I had never even heard of until I moved South. When my brother's mother-in-law ... a true Southern lady ... asked me if I liked pimento cheese, I had no earthly idea what she was talking about. I'm super glad that I do now.

And at one of our {former} local restaurants, I discovered this incredibly delicious way to enjoy pimento cheese.

Pork tenderloin and pimento cheese, broiled together and topped with crumbled bacon. These Pork Tenderloin and Pimento Cheese Crostini Melts are one very tasty way to enjoy pimento cheese.

And at one of our {former} local restaurants, I discovered this incredibly delicious way to enjoy pimento cheese.

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Bite-Sized Pepperoni & Sausage Pizza Puffs

Want tasty little bite-sized pizzas to snack on? Well, then you've come to the right place. 'Cause these cute little Pepperoni & Sausage Pizza Puffs are just the perfect little pizza snack! Prepared in mini muffin tins, they're a two-bite bit of pizza snackin' fun.

And did I mention they're easy to make?

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Nutella Greek Yogurt Dip

I have a friend who absolutely loves Nutella. Well, don't many of us? I mean, I sure do.

But she loves it so much that any time I make something with Nutella, or even mention the word for that matter, she gushes "Oh, I could bathe in Nutella!" So, how about ...

I have a friend who absolutely loves Nutella. Well, don't many of us? I mean, I sure do.

But she loves it so much that any time I make something with Nutella, or even mention the word for that matter, she gushes "Oh, I could bathe in Nutella!" So, how about ...

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20 Party Food Favorites {Playground Round-Up}

It's Playground Round-Up time! ... where I highlight treats from the blog related to a particular theme or ingredient. So, what's this Round-Up's theme you ask? Party foods!

'Cause isn't there a big football game coming up or something? Yeh. I think maybe there is.

And we all know we love to enjoy our party foods with our football.

So here are 19 party favorites from the Kitchen is My Playground archives and ...

It's Playground Round-Up time! ... where I highlight treats from the blog related to a particular theme or ingredient. So, what's this Round-Up's theme you ask? Party foods!

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3-Ingredient Crescent Sausage Bites

Shoooooo! Cold weather has finally hit down here in the South. And I. Don't. Like it.

Okay, now I know I really don't have anything even remotely close to being okay to complain about. 'Cause, truly, temperatures in the 20s and 30s are not actually cold. I grew up in Vermont. I do understand what true cold is.

But now ...

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7-Layer Greek Dip

Are you ready for some football?!?!! Oh, yes, it's the first Sunday of football season! I'm excited ... but my husband is not.

See, our household is ... well, ... a bit 'backward' when it comes to sports. I'm the sports fan of the family. My husband is decidedly not. I've always thought it's kind of funny that a woman who loves sports (me, that is) married a man who couldn't care less about them. Do you know how many men out there would be thrilled to have a sports-loving wife?? Oh well.

In honor of the first Sunday of football season, I'm sharing this absolutely delicious 7-Layer Greek Dip adapted from How Sweet It Is. I love that it's a Greek-flavors twist on the usual Tex-Mex layered dip. And - BONUS! - it's healthy! Love it when delicious and healthy come together.

Now, hubby may not love football - but he sure loved this dip. It's definitely earned the hubby seal of approval.

With layers of hummus, creamy feta, tzatziki, kalamata olives, artichokes, cucumber, and tomatoes ... all laced with fresh dill and lemon, ... it's definitely got my seal of approval too.

So, layer away, dig on in, and let me know if 7-Layer Greek Dip wins your seal of approval, too!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

7-Layer Greek Dip
Source: Adapted from How Sweet It Is

Ingredients
2 c. plain Greek yogurt, divided
4 tsp. extra virgin olive oil, divided
1/4 c. very finely chopped seeded cucumber
About 1 c. peeled & seeded coarsely chopped cucumber
3 T. chopped fresh dill
1 garlic clove, finely minced
1 1/2 c. (6.5 oz. jar) kalamata olives, coarsely chopped
1 1/2 c. (12 oz. container) hummus (or make your own if you have a favorite recipe)
1 (15 oz.) can artichoke hearts, well drained and coarsely chopped
5 oz. package feta cheese crumbles
Juice of 1/2 of a lemon
1 large tomato, coarsely chopped
Salt & pepper

Directions
1. Grab a pretty good-sized glass bowl (this makes quite a bit of dip) ... and get started layering in the ingredients. Layer #1 - Tzatziki: Use paper towels to pat dry the 1/4 up very finely chopped cucumber*. In a small mixing bowl, combine 1 1/2 cups plain Greek yogurt, 2 teaspoons olive oil, the 1/4 cup very finely chopped cucumber, chopped fresh dill, minced garlic, and a pinch of salt and pepper. Spoon into the glass bowl, spreading evenly along the bottom of the bowl.

2. Layer #2 - Kalamata Olives: Sprinkle the chopped kalamata olives evenly over the tzatziki layer.

3. Layer #3 - Hummus: Spread hummus evenly over the olive layer.

4. Layer #4 - Artichoke Hearts: Use paper towels to pat dry the chopped artichokes. Layer on top of the hummus.

5. Layer #5 - Cucumbers: Use paper towels to pat dry the coarsely chopped cucumber. Sprinkle with a pinch of pepper and layer in evenly over the artichokes.

6. Layer #6 - Creamy Feta: In a small mixing bowl, combine feta crumbles, remaining 1/2 cup Greek yogurt, remaining 2 teaspoons olive oil, lemon juice, and a pinch of pepper. Spread evenly over the cucumber layer.

7. Layer #7 - Tomatoes: While chopping tomatoes, remove some of the large 'clumps' of seeds. Use paper towels to pat chopped tomatoes dry, and then place tomatoes on top of the creamy feta layer. Sprinkle with a bit of salt and pepper. Chill for about an hour to let the flavors meld.

8. Garnish with a fresh dill sprig and a bit of lemon zest, if desired. Serve with pita chips or crackers.

Notes:
- *Patting the ingredients dry is optional, but I recommend doing this. As this dip sits, it will tend to get watery ... so I do all I can to get as much water out & away from the ingredients as I'm making this. Don't worry - if/when it gets a bit watery, it's still absolutely delicious ... just a tad more messy to 'dip' out.
- Due to the possibility of 'wateriness,' I usual make this the day I'm serving it, not the day (or couple of days) before.
- This is a very 'flexible' dip - change up the ingredients to suit your taste!

Enjoy!

This post is linked with Sunday Showcase Party, On the Menu Monday, Mangia Mondays, This Weeks' Cravings, Trick or Treat Tuesday, Tuesday Talent Show, Whatcha Whipped Up, Cast Party Wednesday, Sweet Treats & Swanky Stuff, Full Plate Thursday, Inspiration Friday, Foodie Friday, Weekend Bloggy Reading, Weekend Potluck, Foodie Friday with Diane Balch, Feasting in Fellowship, Strut Your Stuff Saturday, Sundae Scoop, Think Pink Sunday, Nifty Thrifty Sunday, Mix It Up Monday, Marvelous Mondays.

With layers of hummus, creamy feta, tzatziki, kalamata olives, artichokes, cucumber, and tomatoes ... all laced with fresh dill and lemon, ... it's definitely got my seal of approval too.

So, layer away, dig on in, and let me know if 7-Layer Greek Dip wins your seal of approval, too!

7-Layer Greek Dip
Source: Adapted from How Sweet It Is

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Kiwi Sangria Popsicles {Eating the Alphabet Letters K or L}

The title of the Southern Living magazine article from which I adapted these popsicles was "Serve a Cocktail on a Stick" ... ummmmmm, okay! You really don't need to twist my arm on that one.

And since these have kiwi in them, I decided they were just perfect to give a whirl for this month's installment of the Eating the Alphabet challenge - letters K or L. The original recipe was for white peach sangria pops, with a little splash of kiwi and raspberry ... I decided to change it up to be just kiwi with a touch of raspberry. I think you could put in just about any fruit you'd like!

Remember these cute little Dixie paper cups? That's what you'll need to whip up these popsicles.

First mix up some white wine, white grape juice, sugar, and fresh lemon juice ... and pour it into the cute little cups.

Then drop in a raspberry and some kiwi.

(Optional)
Next, get inquisitive about the wine-and-fruit combination ... give it a little taste ... decide it tastes really good ... and serve up an un-frozen popsicle for the chef. You know, 'cause this cookin' stuff's rough and the chef deserves it.

Then cover each cup with a small piece of aluminum foil and make a small slit in the center of the foil with a knife ...

... and insert a popsicle stick through the slit.

You're ready for the freezer!

Now one big tip I can give is to make sure you've cleared a spot in your freezer to put these before you're standing there with the freezer door wide open, one hand precariously holding a plate of liquid popsicles, and one-handedly trying to rearrange the entire freezer contents.

I might have learned that the hard way.

When you're ready to enjoy your popsicles, just peel off the paper cup and enjoy away!

Mmmmm. Popsicles are all grown up.

Kiwi Sangria Popsicles

Source: Adapted from Southern Living magazine's White Peach Sangria Pops, July 2012

Ingredients

2 1/4 c. dry or semi-sweet white wine*

3/4 c. white grape juice

1/3 c. sugar

1 T. fresh lemon juice

12 raspberries

2 kiwi fruit, peeled and sliced

12 (3 oz.) paper cups

12 wooden popsicle sticks or ice cream spoons

Directions

1. Combine wine, grape juice, sugar, and lemon juice in large measuring cup. Stir until sugar dissolves. Pour mixture into paper cups.

2. Quarter each kiwi slice. Drop a raspberry and four kiwi quarters into each cup.

3. Cover each cup with aluminum foil. Make a small slit in the center of each cup's foil and insert a popsicle stick. Freeze 8 hours or until firm.

*NOTE: For this batch I used a semi-sweet sparkling Moscato.

Enjoy!

Join the Eating the Alphabet challenge!

First mix up some white wine, white grape juice, sugar, and fresh lemon juice ... and pour it into the cute little cups.

Then drop in a raspberry and some kiwi.

Then cover each cup with a small piece of aluminum foil and make a small slit in the center of the foil with a knife ...

... and insert a popsicle stick through the slit.

You're ready for the freezer!

Mmmmm. Popsicles are all grown up.

Kiwi Sangria Popsicles

Source: Adapted from Southern Living magazine's White Peach Sangria Pops, July 2012

Ingredients

2 1/4 c. dry or semi-sweet white wine*

3/4 c. white grape juice

1/3 c. sugar

1 T. fresh lemon juice

12 raspberries

2 kiwi fruit, peeled and sliced

12 (3 oz.) paper cups

12 wooden popsicle sticks or ice cream spoons

Directions

1. Combine wine, grape juice, sugar, and lemon juice in large measuring cup. Stir until sugar dissolves. Pour mixture into paper cups.

2. Quarter each kiwi slice. Drop a raspberry and four kiwi quarters into each cup.

3. Cover each cup with aluminum foil. Make a small slit in the center of each cup's foil and insert a popsicle stick. Freeze 8 hours or until firm.

*NOTE: For this batch I used a semi-sweet sparkling Moscato.

Enjoy!

Join the Eating the Alphabet challenge!

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Baked Jalapeno Poppers {Eating the Alphabet - Letters I & J}

I'm joining the Eating the Alphabet! challenge hosted each month by Brenda of Meal Planning Magic.

The Eating the Alphabet! challenge is a group of bloggers who, each month, will choose a recipe featuring a FRUIT or VEGETABLE or GRAIN or BEAN/LEGUME from a different set of alphabet letters. Recipes can be sweet or savory, as long as they feature a selection from the month's designated set of letters.

How fun is that?? And as a 1st grade teacher, how can I possibly resist a challenge named after the alphabet and modeled after the children's book of the same name? Well, obviously I can't.

Now, I am joining the challenge midstream, so we're on letters I or J this month. I or J???? To my brain, that left me with either Iceberg lettuce or Jalapenos to choose from. Couldn't come up with anything else. Nope, nothin'. But that's totally okay with me ... 'cause I've been wanting to make these Baked Jalapeno Poppers from Cabot Creamery for quite some time. Here was just the motivation I needed!

And, oh wow!!!! - Are these ever delicious! When my husband-of-few-words ... from whom it's a HUGE compliment to get a quiet "it's good" about food ... ate his first popper he said ... and I quote ... "They're good. Excellent, excellent, excellent. Mmm!" That's THREE excellents! With emphasis!! That's an incredibly enormous endorsement from the hubby, my friends.

The steps to put these poppers together sound a bit cumbersome, but they're really not ... especially if you have your 'assembly line-up' ready ... fill, egg dip, panko, pan ... fill, egg dip, panko, pan ... Repeat, repeat, repeat. The poppers actually come together quite quickly, so please don't be scared away.

Here's my 'assembly line-up,' all ready to go:

Mix up a filling of grated sharp cheddar cheese, cream cheese, and chili powder. Stuff a little bit of the cheese filling into emptied-out jalapeno halves. I found the easiest way to do the stuffing (and the whole popper assembly process, for that matter) was with the best kitchen utensils I have - my hands!

After filling, dunk each jalapeno half in egg ...

... and then roll it around in panko bread crumbs. (You could also use regular unflavored bread crumbs, but panko crumbs, which are bigger and crunchier than regular crumbs, give such a wonderful texture and crunch to the poppers!)

Place the poppers on a baking sheet, and bake them up until they're golden brown.

Serve some sour cream alongside for dipping, and you've got a most-excellent spicy treat. Ummm, you may want to have a beverage handy, though ... these do pack quite a spicy punch. A wonderfully delicious spicy punch!

Baked Jalapeno Poppers
Source: Adapted from Cabot Creamery in Cabot, Vermont

Ingredients
12 jalapeno peppers
4 oz. extra sharp cheddar cheese, grated (I use Cabot)
3 oz. cream cheese
1/4 tsp. garlic powder
1/4 tsp. chili powder
2 large eggs
3/4 c. panko bread crumbs
1/2 tsp. salt
Sour cream (for dipping)

Directions
Peppers and Filling:
1. Cut each jalapeno pepper in half lengthwise. Scrape out and discard seeds and ribs.

2. In a small bowl, combine cheddar cheese, cream cheese, garlic powder, and chili powder.

Prepare Your Assembly Line:
3. In a small shallow bowl, lightly beat eggs until frothy. In another small shallow bowl, mix together panko bread crumbs and salt. Lightly spray a baking sheet with cooking spray. Arrange your 'assembly line' for easy preparation - halved jalapenos, cheese filling mixture, beaten eggs, panko, and then your prepared pan.

Popper Assembly:
4. Fill each jalapeno pepper half with a little of the cheese mixture (I found it easiest to just press the cheese filling in with my fingers). Roll each pepper half in egg, and then in panko (the panko will stick a lot to the cheese filling, but just a little to the jalapeno itself). Place each pepper on the baking sheet.

Baking:
5. Bake at 325 degrees until tender and lightly browned, about 30 minutes. Serve warm with sour cream for dipping.

Enjoy!

This post is linked with Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Weekend Wrap Up hosted by Tater Tots & Jello, Weekend Potluck hosted by The Country Cook, Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, On the Menu Monday hosted by Stone Gable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light, Tuesday Tutorials hosted by The Kurtz Corner, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesday hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, Whatcha Whipped Up Wednesday hosted by DJ's Sugar Shack, Share Your Creations hosted by Kristen's Creations, It's a Keeper Thursday hosted by It's a Keeper, Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Weekend Potluck hosted by The Country Cook, Just Something I Whipped Up hosted by The Girl Creative, Tutorial Tips & Tidbits hosted by Stone Gable, Full Plate Thursday hosted by Miz Helen's Country Cottage, June P'Inspiration hosted by Jane's Adventures in Dinner, Gooseberry Patch Recipe Round-Up.

I'm joining the Eating the Alphabet! challenge hosted each month by Brenda of Meal Planning Magic.

How fun is that?? And as a 1st grade teacher, how can I possibly resist a challenge named after the alphabet and modeled after the children's book of the same name? Well, obviously I can't.

Here's my 'assembly line-up,' all ready to go:

After filling, dunk each jalapeno half in egg ...

Place the poppers on a baking sheet, and bake them up until they're golden brown.

Baked Jalapeno Poppers
Source: Adapted from Cabot Creamery in Cabot, Vermont

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Peach-Pineapple Salsa {& co-hosting 'It's a Keeper Thursday'}

This week I have the wonderful honor of co-hosting It's a Keeper Thursday, a weekly linky party hosted by Christina at her fabulous blog, It's a Keeper. Christina and I invite all you foodie bloggers out there to link up your latest creations through the linky party below. If you haven't visited It's a Keeper before, pop on over! You'll be glad you did. If you're a first-time visitor to The Kitchen is My Playground, welcome! ... I'm glad you're here.

I started taking part in It's a Keeper Thursday exactly one year ago when my blog was a wee five months old, and have been a loyal participant ever since. Just out of curiosity, I checked through my archives to see what post was the first I ever linked up with Christina's party ... it was a fun trip down memory lane trying to find it! And it wasssssssss ... drum roll please ... Antipasto Platter with Grape Tomato & Caper Salad. (Oooooo, such a great salad for all those summer tomatoes we've all got comin' up soon!)

I'll admit that I stressed a little bit about what to make for this co-hosting post. Okay, I stressed just a teeny tiny bit. Okay, okay ... I didn't really stress at all ... I just gave it quite a bit of thought. And I decided to go with one of my original recipes. One that takes advantage of the fresh peaches that are just starting to come in season here in the Carolinas.

So ... in honor of co-hosting It's a Keeper Thursday, I whipped up a little Peach-Pineapple Salsa for ya. I created this salsa a few years ago after one of our summer peach picking trips. (Not that we have to go far ... we have a peach orchard about 5 miles from our house.) When I whipped it up this week, hubby and I both agreed that I really need to make this more often. Mmmmmmmm ... it is sooooo good. It's refreshing, sweet, and spicy - all at the same time.

All you do is mix some chopped fresh peaches and fresh pineapple with other traditional salsa ingredients ... like cumin, fresh lime juice, and cilantro ... and you've got one delicious salsa. We usually just eat ours with tortilla chips, but I think it would also be great spooned over grilled chicken or pork tenderloin.

Serve it up in a pineapple bowl ...

... or, in a 'regular' ol' bowl. Either way - it's sure to be a taste bud treat!

Peach-Pineapple Salsa

Source: A Tracey Original

Ingredients

2 c. chopped fresh pineapple

2 c. chopped fresh peaches

1 jalapeno pepper*

1/2 of a medium red onion

1 red bell pepper

1 tsp. ground cumin

1/2 tsp. salt

Juice of 1 or 2 limes

1 bunch fresh cilantro, chopped

Directions

1. Finely chop pineapple, peaches, jalapeno, red onion, and red bell pepper.

2. Combine all ingredients and chill for about 30 minutes before serving. Serve with tortilla or pita chips.

* Remove seeds and ribs for a 'medium' salsa. For more heat, leave in some of the seeds. I remove the seeds and ribs from 1/2 of the jalapeno and leave them in the other half, which results in a pretty spicy salsa.

Enjoy!

This post is linked with Inspiration Friday hosted by At the Picket Fence, Foodie Friday hosted by Rattlebridge Farm, Weekend Bloggy Reading hosted by Serenity Now, Foodie Friday hosted by Simple Living with Diane Balch, Piece o' Cake hosted by Loving This Crazy Life, Strut Your Stuff Saturday hosted by Six Sisters' Stuff, Weekend Wrap Up hosted by Tater Tots & Jello, Weekend Potluck hosted by The Country Cook, Scrumptious Sunday hosted by Addicted to Recipes, Sundae Scoop hosted by I {heart} Naptime, Think Pink Sundays hosted by Flamingo Toes, On the Menu Monday hosted by Stone Gable, Sunday Showcase hosted by Under the Table and Dreaming, Mangia Mondays hosted by Shine Your Light, Tuesday Talent Show hosted by Chef in Training, Totally Tasty Tuesday hosted by Mandy's Recipe Box, Cast Party Wednesday hosted by Lady Behind the Curtain, Whatcha Whipped Up Wednesday hosted by DJ's Sugar Shack, Share Your Creations hosted by Kristen's Creations, Just Something I Whipped Up hosted by The Girl Creative.

... or, in a 'regular' ol' bowl. Either way - it's sure to be a taste bud treat!

Peach-Pineapple Salsa

Source: A Tracey Original

Ingredients

2 c. chopped fresh pineapple

2 c. chopped fresh peaches

1 jalapeno pepper*

1/2 of a medium red onion

1 red bell pepper

1 tsp. ground cumin

1/2 tsp. salt

Juice of 1 or 2 limes

1 bunch fresh cilantro, chopped

Directions

1. Finely chop pineapple, peaches, jalapeno, red onion, and red bell pepper.

2. Combine all ingredients and chill for about 30 minutes before serving. Serve with tortilla or pita chips.

Enjoy!

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