Citrus Salmon Lollipuffs Holiday Appetizers

Citrus Salmon Lollipuffs Holiday Appetizers www.apronmadness.com


What fun! These savory "lollipuffs" feature a bite of salmon, flavored with orange marmalade, baked in a golden puff pastry and served on skewers. They're sure to be a hit at your next gathering.




1 pound thawed frozen or fresh salmon fillet, cut into 1-inch cubes
2 tablespoons lemon juice
3 tablespoons teriyaki sauce
1 package (17.3 ounces) Puff Pastry Sheets, thawed
1/3 cup orange marmalade

Heat the oven to 400°F. Place the salmon into a medium bowl. Add the lemon juice and 2 tablespoons teriyaki sauce and toss to coat.

Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 16 (1/2-inch wide) strips crosswise, making 32 in all. Cut each strip in half crosswise, making 64 in all. Place 2 strips on a baking sheet to form a cross shape. Repeat with remaining strips. Place 1 piece salmon in the center of each pastry cross. Fold the ends of the pastry cross over the filling and press to seal. Turn the pastries seam-side down on the baking sheets.

Bake for 20 minutes or until the pastries are golden brown. Stir the marmalade and remaining teriyaki sauce in a small bowl. Serve the pastries on 3-inch wooden skewers with the marmalade mixture for dipping.

• For a fun serving idea, fill a small vase with salt. Stand the ends of the skewers in the salt to make an edible arrangement.
  
• Another attractive serving idea is to cut oranges or lemons in half and place them cut-side down onto a platter. Stick several lollipuff skewers into each half.

Savory Mini Wraparounds Holiday Appetizers

Savory Mini Wraparounds... Holiday Party Appetizers with Puff Pastry
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You can make a variety of appetizers with one box of puff pastry sheets. The recipe gives you many filling suggestions...choose the ones that sound good to you, or be creative and come up with your own.



1 package (17.3 ounces) Puff Pastry Sheets, thawed
1 egg
1 tablespoon water
Assorted Fillings

Assorted Fillings: Place one of the following into each pastry square: 1-inch chunks ham, pepperoni or lunchmeat; 2 teaspoons ham or chicken spread; 1 teaspoon cream cheese (plain or flavored) and 1 slice jalapeño pepper or green olive; 2 teaspoons seafood or whitefish salad; 1 teaspoon prepared pesto or chopped oil-packed sun-dried tomatoes; 1 small marinated mushroom or 1-inch piece marinated artichoke heart. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 (3-inch) squares. Repeat with the remaining baking sheet. Place 1 piece filling in the center of each square. Brush the edges of the squares with the egg mixture. Fold 2 opposite corners to the center over the filling and pinch the edges firmly to seal. Place the filled pastries onto baking sheets.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Nacho Cheese Bites Holiday Appetizers

Nacho Cheese Bites with Puff Pastry
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Bite-size appetizers are always perfect for entertaining--these fit into both casual settings or more upscale cocktail parties. Serve with additional salsa for dipping.

1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
1 egg
1 tablespoon water
1 cup shredded Cheddar cheese (about 4 ounces)
1/4 cup Chunky Salsa
5 pitted ripe olives, cut into quarters (optional)
Chili powder

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the cheese and salsa in a small bowl.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 15 x 12-inch rectangle. Cut into 20 (3-inch) squares. Place about 1 tablespoon cheese mixture in the center of each pastry square. Top each with 1 olive piece, if desired. Brush the edges of the pastry squares with the egg mixture. Fold the pastry over the filling to form triangles. Crimp the edges with a fork to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg mixture and sprinkle with the chili powder.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Holiday Party Appetizers Smoked Sausage Purses

These bite-sized appetizers feature spicy kielbasa flavored with Dijon-style mustard and marmalade atop flaky puff pastry purses. Great Appetizer for any party or get-together!
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Smoked Sausage Purses

1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
6 ounces kielbasa, diced (about 1 1/2 cups)
2 tablespoons orange marmalade
1 tablespoon Dijon-style mustard
Chopped fresh parsley

Heat the oven to 400°F. Unfold the pastry on a lightly floured surface. Roll the pastry sheet into a 10x15-inch rectangle. Cut the pastry sheet into 24(2 1/2-inch) squares. Press the pastry squares into 24 (1 3/4-inch) mini muffin-pan cups.

Stir the kielbasa, marmalade and mustard in a medium bowl. Spoon about 1 tablespoon kielbasa mixture into each pastry cup.

Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the parsley before serving.

Super Bowl Party Dips

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Can't have a Superbowl Party without plenty of Dips for Chips, crackers or raw veggies. Try some of these for a great variety of "Chips & Dips"

Cheesy Burger and Bean Dip

•1/2 lb. lean ground beef
•1 small onion, finely chopped
•1 can (16 oz) refried beans - regular or fat free
•1 jar chopped chiles
•1 cup prepared chili sauce
•2 cups shredded Monterey Jack cheese
•8 oz. sour cream
•thinly sliced black olives, optional

Preparation -
Saute the ground beef and onion in a skillet. Drain off the fat and place the beef mixture in a crockpot. Stir in the refried beans, chiles, chili sauce and shredded cheese. Cover and cook on low for 3 to 4 hours. Just before serving, stir in the sour cream and black olives (if using). Serve warm with tortilla chips or corn chips.
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Sizzlin Santa Fe Dip
Ingredients
•1 pkg. (16 oz.) Johnsonville® Italian All Natural Hot Ground Sausage
•1 can (16 oz.) refried black beans
•1/2 cup salsa
•3/4 cup shredded cheddar cheese
•1 tomato, chopped
•1/4 cup sliced green onions
•Tortilla chips

Directions
Prepare sausage according to package directions and drain. Combine sausage, beans and salsa. Spread over bottom of 9" pie plate. Top with cheese. Bake at 400ºF for 12-15 minutes or until hot. Garnish with tomatoes and green onions; serve with tortilla chips.
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Creamy Italian Veggie Dip

•1 cup (8 oz.) sour cream - regular or lite
•1 pkg. (8 oz.) cream cheese - regular or lite
•2 T. milk
•1 packet Italian salad dressing mix

Preparation -
Whisk all ingredients together until well blended. Chill at least 2 hours before serving.
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Pepperoni Pizza Dip

Here's a recipe for a great party appetizer... a tasty dip for pizza lovers.

•1 pkg. (8 oz.) cream cheese, regular or light
•1 tsp. Italian seasoning
•1/8 tsp. garlic powder
•2 cups shredded mozzarella cheese
•1/2 cup prepared pizza sauce
•2 T. finely chopped red or green bell pepper
•1/2 cup diced pepperoni

Preparation -
Mix the cream cheese with the Italian seasoning and garlic powder... blend well. Spread the mixture in the bottom of an 8" or 9" glass pie dish or cake pan. Top with half of the mozzarella cheese, then with the pizza sauce, then with then remaining mozzarella cheese, then with the chopped bell pepper. Scatter the diced pepperoni on top. Bake in a preheated oven at 350º for 15 to 20 minutes. Serve warm with snack crackers, bread sticks or corn chips.
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Layered Taco Dip

•1 can (16 oz.) refried beans, regular or fat-free
•1 pkg.(4 oz.) taco seasoning mix
•1/4 cup green chilies - finely chopped
•1/4 cup black olives - finely chopped
•1 small onion - fineley chopped
•2 tomatoes - medium size, chopped
•8 oz. shredded cheddar cheese
•1 avocado - medium size, mashed (optional)

Preparation -
In a mixing bowl, combine the taco seasoning mix with the refried beans. Mix together well. Spread the bean mixture in the bottom of a 9" glass pie plate or a similar shallow dish. Layer the other ingredients, in the order listed in this recipe, on top of the bean mixture. Microwave on full power for 1 to 1-1/2 minutes. Serve warm with corn chips or tortilla chips.
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Bacon, Cheese & Chive Ranch Dip

Serve this cheesy, delicious dip with potato chips, corn chips, snack crackers, or assorted fresh veggies.

•1 cup ranch salad dressing, regular or lite
•1/2 cup sour cream, regular or lite
•1/4 cup real bacon bits or cooked, chopped bacon
•1/4 cup grated Parmesan cheese
•2 T. chopped fresh chives

Preparation -
Whisk the salad dressing and sour cream together in a mixing bowl. Stir in the bacon bits, grated Parmesan cheese and chopped chives. Cover and refrigerate for at least one hour before serving. Serve with potato chips, corn chips, snack crackers, or assorted fresh veggies.

Super Bowl Party Recipes ... Mini Pizza Rolls

These mini pizza appetizers are the perfect party finger food for your next get-together with friends and family. Perfect hearty snacks for game day party!
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1 (15-ounce) package BUITONI® Tomato Herb Parmesan Sauce
1/2 pound ground beef, cooked and drained
1/4 cup diced pepperoni
1 cup shredded mozzarella cheese
2 (8-ounce) packages refrigerated crescent rolls

Preheat oven to 350°F (175°C). Lightly grease baking sheet.
Combine sauce, beef, pepperoni and cheese in medium bowl.
Separate dough into 12 rectangles and press seams together. Spoon about 2 tablespoons filling onto dough along the long side of the rectangle. Roll the dough lengthwise, like a jelly roll. Cut each roll into 3 pieces. Place seam-side-down on prepared baking sheet.
Bake for 12 to 15 minutes, or until hot and golden brown.
Makes 36 appetizer servings.

Estimated Times
Preparation Time: 25 mins
Cooking Time: 15 mins

Superbowl Party Recipes ... Stromboli meal

Planning for that ball-game bash? Don't forget to stock your fridge with fan-favorite recipes!
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Come back tomorrow for more superbowl menus

Sweet 'n' Salty Party Mix Recipe
53 Servings Prep: 10 min. Bake: 1-1/4 hours


Ingredients
1 package (12 ounces) Corn Chex
1 package (10 ounces) Cheerios
1 package (10 ounces) Honey-comb cereal
1 package (10 ounces) pretzel sticks, broken
1-3/4 cups sugar
1-1/2 cups vegetable oil
1-1/4 cups butter, melted
3 tablespoons soy sauce
2 tablespoons garlic salt
Directions
In a large bowl, combine cereal and pretzels. In another bowl, combine the remaining ingredients; stir until sugar is dissolved. Pour over cereal mixture and toss to coat.
Transfer to a large roasting pan. Bake, uncovered, at 275° for 1-1/4 hours or until crispy, stirring every 15 minutes. Cool. Store in an airtight container. Yield: 10 quarts.

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Super Stromboli Recipe
8-10 Servings Prep: 30 min. + rising Bake: 20 min. + cooling


Ingredients
2-1/2 to 3 cups all-purpose flour
1 tablespoon sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon garlic salt
1 cup water
1 tablespoon butter
6 thin slices deli ham
6 thin slices cheddar or Swiss cheese
6 thin slices summer sausage or salami
2 tablespoons Dijon mustard
1/2 cup julienned green pepper
1 egg white, lightly beaten
1/2 to 1 teaspoon sesame seeds, optional
Directions
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and garlic salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; roll into a 14-in. x 10-in. rectangle. place on a greased baking sheet. Place ham down center of rectangle; top with cheese and sausage. Spread mustard over meat; sprinkle with green pepper.
On each long side, but 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, folding alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise until doubled, about 30 minutes.
Brush with egg white. Sprinkle with sesame seeds if desired. Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack for 10 minutes before slicing. Serve warm. Yield: 8-10 servings.
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Slow Cooker Chili Recipe
12 Servings Prep: 15 min. Cook: 6 hours


Ingredients
2 pounds ground beef
4 cans (16 ounces each) kidney beans, rinsed and drained
1 can (28 ounces) stewed tomatoes, undrained
1 can (15 ounces) pizza sauce
1 can (4 ounces) chopped green chilies
1/4 cup chopped onion
4 to 5 teaspoons chili powder
2 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegetables are tender. Yield: 12 servings.
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Caramel Chocolate Cake Recipe
15 Servings Prep: 20 min. Bake: 35 min. + cooling


Ingredients
3 ounces unsweetened chocolate
1 cup water
1 teaspoon red food coloring, optional
1/2 cup shortening
2 cups sugar
3 eggs
2-1/2 cups all-purpose flour
1-1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream

CARAMEL FROSTING:
2 cups packed brown sugar
2/3 cup milk
1/4 cup butter, cubed
1/4 teaspoon salt
1 cup confectioners' sugar
2 tablespoons heavy whipping cream
2 teaspoons vanilla extract
15 pecan halves
Directions
In a small saucepan, melt chocolate in water. Stir in food coloring if desired. Remove from the heat; cool completely. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Add cooled chocolate mixture; beat on medium speed for 1 minute.
Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
For frosting, combine the brown sugar, milk, butter and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; cool to lukewarm. Transfer to a small bowl; beat in confectioners' sugar, cream and vanilla until mixture achieves spreading consistency. Frost cake. Garnish with pecans. Yield: 15 servings.

Pillsbury Dough Magic Chicken Cordon Bleu Stromboli

WOW... your family will think you are a 5 star chef with this one!!!

Chicken Cordon Bleu Stromboli.

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INGREDIENTS
1 (11-oz.) can Pillsbury® Refrigerated Crusty French Loaf
1/2 cup grated Parmesan cheese
4 oz. thinly sliced cooked deli ham
6 oz. thinly sliced cooked deli chicken
1 (6-oz.) jar Green Giant® Sliced Mushrooms, drained
1 large green bell pepper, thinly sliced
4 oz. (1 cup) shredded mozzarella cheese
6 oz. (1 1/2 cups) shredded Swiss cheese
1/4 cup purchased honey-Dijon salad dressing


DIRECTIONS
1.Heat oven to 375°F. Spray cookie sheet with butter-flavored nonstick cooking spray. Unroll dough onto sprayed cookie sheet. Press to form 14x12-inch rectangle.

2.Reserve 2 tablespoons of the Parmesan cheese. Sprinkle remaining Parmesan cheese lengthwise in 4-inch-wide strip down center of dough to within 1/4 inch of each end. Top with ham, chicken, mushrooms, bell pepper, cheeses and salad dressing.

3.Bring one long side of dough up and over filling, completely covering filling. Repeat with remaining long side, overlapping dough. Press edge to seal. Fold ends under. With sharp knife, cut 5 slits in top of dough to allow steam to escape. Sprinkle with reserved 2 tablespoons Parmesan cheese.

4. Bake at 375°F. for 18 to 24 minutes or until golden brown. Cool 5 minutes. Cut into slices.

Pillsbury Dough Magic - Asian Pork Dumplings

Asian Pork Dumplings from Pillsbury Flaky biscuits.

Great for Lunch, party appetizers or as dinner.

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INGREDIENTS
1 1/4 lb lean ground pork
1 can (8 oz) sliced or whole water chestnuts, drained, coarsely chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
12 medium green onions, thinly sliced (about 3/4 cup)
2 tablespoons soy sauce
1 teaspoon granulated garlic or garlic powder
3/4 teaspoon ground ginger
3/4 teaspoon white pepper or black pepper
2 eggs
2 cans (16.3 oz each) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (8 biscuits each)
1 1/2 cups sweet-and-sour sauce or sweet-spicy chili sauce


DIRECTIONS
1. Heat oven to 350°F. In large bowl, mix all ingredients except biscuits and sweet-and-sour sauce.

2. Remove 1 can of biscuits from refrigerator just before filling (keep remaining can of biscuits refrigerated). Separate each biscuit into 3 layers. Press each layer into 3 1/2-inch round, being careful not to tear dough.

3. Spoon 1 rounded tablespoon of pork filling on center of each dough round. Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a dumpling; press gathered dough to seal. On ungreased large cookie sheet, place 24 dumplings 2 inches apart.*

4. Bake 17 to 27 minutes or until thermometer inserted in center reads 160°F** and sides and tops of dumplings are golden brown. Repeat to make remaining dumplings.

Serve warm with sweet-and-sour sauce.

**Due to the natural nitrate content of certain ingredients such as onions, the pork filling may remain pink even though pork is cooked to 160°F. *To make ahead, cover and refrigerate unbaked dumplings on cookie sheet up to 2 hours before baking.