Spicy Sausage Dip

I am always looking for new quick go-to recipes for appetizers. The hubs is always in need of something to take to school functions and I tend to lean towards sweet treats! As much as I LOVE my sweets, I really want to start making more appetizers. It seems like those are often what are needed most at get-togethers. So when I saw this recipe pop up in my google reader, I knew I had to bookmark it and make it soon! It didn't take long to make it, and I was so glad I had! This dip was fantastic! Perfect for school functions, parties, or just a plan old lazy Sunday's catching up on the DVR!! This recipe is definitely a keeper!

Spicy Sausage Dip

(as seen on Annies Eats)

1 (16 oz.) package spicy/zesty sausage

1 (15 oz.) can diced tomatoes with green chiles, undrained

2 (8 oz.) packages cream cheese

Hot sauce, to taste

In a large skillet over medium-high heat, cook the crumbled sausage until browned. Drain off any excess fat. Reduce the heat to medium and mix in the tomatoes, cream cheese, and hot sauce. Continue to cook, stirring frequently, until the mixture is warmed through and the ingredients are well blended. Taste and adjust seasonings as necessary. Serve warm with Fritos or crackers of choice.

Bruschetta with Fresh Garden Tomatoes and Basil

Yes, I know, it's a little late in the season to be posting this...
But really I am still getting wonderful tomatoes and my basil plant is just so big sitting out in my garden that I couldn't resist a Sunday afternoon appetizer of tasty Bruschetta!

The hubs and I love Bruschetta. I knew that I had to make it one more time before I was all out of my garden tomatoes. It is so simple but a very elegant tasting dish. I made it on a Sunday afternoon to enjoy while watching football! Not your typical football snack, but it sure is delicious!

Bruschetta with Fresh Garden Tomatoes and Basil

(from the kitchen of Liesl)

about 5 medium sized tomatoes
2 - 3 cloves of minced garlic (depending on how much you like garlic)
about 2 Tablespoons olive oil
about 2 teaspoons of balsamic vinegar
2 fresh basil leaves (cut chiffonade style)
Sea Salt

Fresh Cracked Pepper

1 French Baguette
Olive Oil to brush on bread

Garlic salt

Preheat oven to 425 degrees. If Baguette is not pre-sliced, slice at an angle with a sharp bread knife, making slices about an inch thick. Place slices on a baking sheet. Combine olive oil with a couple dash of garlic salt and brush mixture onto the topside of the bread. Toast for about 7 minutes or until bread is nice and toasty.

While bread is cooking, in a medium sized bowl combine garlic, olive oil, balsamic vinegar, salt and pepper. Using a whisk, stir to combine. Add basil.

As far as the tomatoes go, I know some people do versions of Bruschetta with the tomatoes being peeled. I don't mind my skin on. You do want to seed the tomatoes and cut into small bite sized chunks. Once all the tomatoes are cut, add to the olive oil mixture and stir to coat the tomatoes.

Then all you do is place a spoonful on the topside of the each bread slice (the one you coated with the olive oil garlic salt mixture). Top with extra fresh cracked pepper if desired.

Deep Fried Pickles

Disclaimer - YES I LIVE IN THE SOUTH!! Where we love to eat all things fried!! :o) I don't really remember where or when my love for fried pickles started, but when it did...oh my...Vlasic look out!!!

Let me just tell you that if you have never tried a fried pickle, let this be your opportunity to live on the edge! These little guys are sooo good! And the sauce I make with them is out of this world good...if you're lucky I will post that next!

When I went over to my friend, Kristen's, I wanted to have a fun little appetizer for us to snack on since I knew the Deep Dish Pizza was going to take awhile to bake. I had been looking at other food blogs that day and happened to stumble across these! I couldn't help but click on them because I remembered being a kid and going to the county fair and seeing all the things they served fried...it always amazed me what some of those stands were throwing in their fryers! I got to looking on her blog, she has apparently fried just about everything out there, when I stumbled across the pickles! I knew right away I wanted to make them...and I was even more curious to see if my friends had ever tried them. They actually hadn't, but I think I have converted their taste buds...we went through a whole jar of pickles!! LOL

*I did make changes to the recipe, mine are listed below.*

Deep Fried Pickles

(adapted from Dunkin Cooking the Semi Homemade Way)

20(ish) Vlasic Dill Pickle Slices (dried see below)

2 Eggs

1/2 Milk

3/4 Flour

1 Tablespoon Garlic Powder

1 Tablespoon Cayenne

1 Tablespoon Onion Powder

Dash of salt and pepper

1 to 1 1/2 cups Panko Bread Crumbs

Salt to season after frying (optional)

Vegetable Oil for frying (I used a whole container)

*To dry the pickles...drain the pickles and lay on paper towels. Put more paper towels on top to absorb the liquid.**

In a small shallow bowl mix the milk and egg together. In another small shallow bowl mix the flour, cayenne, onion, salt and pepper and garlic together. In the last bowl add the Panko crumbs. One at a time dip the pickles into the egg mixture then into the flour. Shake off the excess flour and dip back into the egg then cover in the Panko crumbs. Lay the covered pickles in a single layer onto a baking sheet, when all pickles have been covered place the tray into the freezer for 1 hour (this will ensure the coating sticks to the pickle in the deep fryer). Heat vegetable oil to 375 degrees in deep pan. Cook a single layer of pickles at a time until they float and brown in color...about 5 minutes. Place on paper towel to drain. Sprinkle with salt if desired. Serve with my secret sauce...stay tuned tomorrow! You don't want to miss this EASY AMAZING sauce!

*Photography by Kristen Wiltse*

Cheese Bread Appetizer

These were so delicious and the perfect finger food for a party!! I found this recipe on Bunny's Warm Oven and thought it would be great to have something like this at the Superbowl Party. She actually served it on bread rounds, but I thought it would taste better on toasted french bread slices!!

Cheese Rounds

(adapted from Bunny's Warm Oven)

1/2 c. lite mayonnaise

1/2 c. grated Parmesan cheese (from the green container)

1/4 c. finely chopped red onion

Sliced French Bread

Preheat oven to 350 degrees. Combine mayonnaise, cheese and red onion; mix well. Spread a good amount (about 1 tablespoon) on each slice of french bread. Place on an greased baking sheet. Bake for 8-10 minutes or until light brown and bubbly. Serve immediately.

-Photography courtesy of Kristen Wiltse