Yummy fresh cold appetizer to bring to potlucks, superbowl, etc.
Scale
Ingredients
Crescent roll pack
12 oz cream cheese
ALOT of fresh dill
2 tsp garlic salt
1/2 c mayo
Finely diced/chopped veggies: Broccoli, carrots, peppers, olives, green onion, etc.
Instructions
Prep a cookie sheet with foil or parchment paper and roll out the crescent dough to form a flat sheet. Spread it thin. Bake lightly – do not brown, for about 5-10 minutes.
Mix the cream cheese, salt, mayo and dill.
Spread over the lightly toasted bread and smash the veggies on top (the tinier you chop the veggies the better). Refrigerate 1/2 hour before serving.
Notes
Juju brought this to the house one day and we went crazy for it! So she shared her idea. She forgot where she got it from. Especially good with the broccoli.
My variation on a sweet bacon-wrapped toothpick snack. Superbowl and potluck favorite. Very midwest style dish.
Scale
Ingredients
15 colossal shrimp, uncooked, and peeled
15 pieces of thin bacon – I use the Oscar Meyer pre-cooked kind
1–2 cans Water chesnuts *diced if using the shrimp, whole if substituting shrimp.
3–4 peppers sliced long and thin (the rainbow ones, or jalepeno or banana)
1, 8 oz package of cream cheese, softened
1/2 cup brown sugar
1/2 cup ketchup
1/2 cup worcestershire
dash of liquid smoke
toothpicks
Fresh herbs, garlic, scallions, crushed pineapple can optional
Instructions
Pre- make the stuffing and set aside: Cream cheese, herb mix, and diced water chestnuts.
Carefully butterfly shrimp to make it lay flat.
Place a strip of peppers in the shrimp.
Make a mini log of cream cheese mix and place in shrimp.
Roll up with a bacon strip and secure with a toothpick. Place them in a glass casserole.
Make a glaze of equal parts ketchup, Worcestershire, and brown sugar in a pot and let it simmer down.
Pour 1/2 over the shrimp and add pineapples if you want. Bake 20 minutes at 300.
Pour remainder of sauce over when serving.
Notes
A similar recipe I’ve had since childhood. Most people use just whole chestnuts wrapped in bacon with the sauce, I fancy it up a bit. Works great on a smoker.
Category:Shrimp, appetizers, ohio snacks, superbowl snacks, potluck ideas, water chestnuts, water chesnuts
Nutrition
Serving Size:15 bites
Keywords: Shrimp, appetizers, ohio snacks, superbowl snacks, potluck ideas, water chestnuts, water chesnuts
A smoked spicy sweet snack that is undeniably delish!
Scale
Ingredients
Huge Pork Butt or Shoulder (+8lbs)
1 C Sugar
1C Honey (good quality)
8 tbsp salt
3 C water
1.5 C Soy sauce
For Serving
Colemans dry mustard
Sesame seeds
Instructions
Cut all fat from pork and break apart. You should have pieces about the size and shape as a small potato.
Combine all but serving ingredients and marinate the pork tightly in fridge overnight.
Smoke in smoker for 2 hours at 280, OR Place on oven rack with foil liner to catch drippings in oven and roast for 1.2 hrs at 360. DO NOT BASTE OR COVER.
Allow to cool.
Slice very thin and set on serving tray. In one small dish, mix coleman’s with a tiny bit of water to form mustard consistency. In other dish, fill with sesame seeds (ok to roast).
To eat, dip pork very lightly into mustard, then seeds and place entirely in mouth for a flavor explosion!
Notes
This took me many years to 1) Obtain recipe from Scot and 2) Perfect in my smoker. Most people have never heard of it. For some, the mustard is too spicy. But everyone who has ever tried this LOVES it at first bite!
