Bacon Macaroni and Cheese Bites

INGREDIENTS
1. 1/2 pound elbow macaroni
2. 1 1/2 tablespoons unsalted butter, plus melted butter for greasing the tins
3. 1/4 cup freshly grated Parmigiano-Reggiano cheese
4. 2 tablespoons all-purpose flour
5. 3/4 cup whole milk
6. 4 ounces cheddar cheese, shredded (about 1 packed cup)
7. 4 ounces deli-sliced American cheese, chopped
8. 1 large egg yolk
9. 1/4 teaspoon smoked Spanish paprika
10. 2 slices thick-cut bacon (about 3 ounces), cooked and chopped
DIRECTIONS
1. Preheat the oven to 425°F. Brush the wells of four 12-cup, nonstick mini muffintins with
melted butter. Sprinkle with 2 tablespoons of the parmesan cheese, pressing it up the sides of
the wells.
2. In a large pot of boiling salted water, cook the macaroni until al dente, about 5 minutes.
Drain, shaking off the excess water.
3. Meanwhile, in a large saucepan, melt the 1 1/2 tablespoons of butter over medium heat.
Whisk in the flour and cook for 2 minutes. Whisk in the milk and cook, whisking constantly,
until boiling and thickened, about 5 minutes. Add the cheddar and American cheeses and
whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the bacon and
macaroni.
4. Fill the wells of the muffin tins to the top with macaroni, using damp fingertips to pack the
macaroni into the tins. Sprinkle the remaining parmesan on top.
5. Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until
golden and sizzling, rotating the pans halfway through cooking. Let cool for 5 minutes. Using
a spoon, carefully loosen the mini macs, transfer to a platter and serve.
https://www.popsugar.com/food/Mini-Macaroni-Cheese-Appetizer-Recipe-5876505
 Cheesy Reuben Appetizer

Ingredients
1. 1package (8 ounces) cream cheese, softened
2. 1 1/2cups shredded Swiss cheese (6 ounces)
3. 1/2cup Thousand Island dressing
4. 4ounces deli sliced corned beef, chopped
5. 1/2cup well-drained sauerkraut
6. Pretzel crackers, if desired
7. Cocktail rye bread slices, if desired
8. Chopped fresh chives, if desired
9. Sliced radishes, if desired

Steps
1. Heat oven to 400°F.
2. Mix cream cheese, 1 cup of the Swiss cheese, the dressing and corned beef. Spread in pie
plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Top with sauerkraut and remaining
1/2 cup Swiss cheese. (Cover and refrigerate up to 24 hours if desired.)
3. Bake about 15 minutes or until bubbly around edge. Serve hot with pretzel crackers or
cocktail bread. Garnish with chives and radishes.
https://www.bettycrocker.com/recipes/cheesy-reuben-appetizer/72389fed-662b-4e1a-b567-
81a5582d48e3
 Bacon and Tomato Cream Cheese Tarts

Ingredients
1. 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet or 1 can (8 oz) Pillsbury™
refrigerated crescent dinner rolls SAVE $
2. 1package (8 oz) cream cheese, softened
3. 1/3cup thinly sliced green onions
4. 1tablespoon chopped fresh thyme leaves
5. 2teaspoons heavy whipping cream or milk
6. 1/2cup chopped cooked applewood smoked bacon
7. 6grape tomatoes, quartered (24 pieces)
Steps
1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
2. Unroll crescent dough into 12x7-inch rectangle. If using crescent rolls, press seams to
seal. Cut into 6 rows by 4 rows. Place dough pieces on cookie sheet, spacing slightly
apart. Bake 10 to 13 minutes or until golden brown; cool 10 minutes.
3. In medium bowl, mix cream cheese, 3 tablespoons of the green onions, 2 teaspoons of the
thyme and the cream; beat with electric mixer on medium until well mixed. Spread 2
teaspoons cream cheese mixture on top of each baked crescent square.
4. Top with bacon, tomatoes and remaining green onions and thyme. Serve immediately, or
loosely cover and refrigerate up to 2 hours before serving
https://www.bettycrocker.com/recipes/bacon-and-tomato-cream-cheese-tarts/081eab06-dc73-
4a3e-8f57-de95fb4feb54

Maple Chocolate Chip Toffee Bites

INGREDIENTS

 1 cup (or 4 pieces) [url] paleo toffee ∞http://www.cottercrunch.com/5-ingredient-

paleo-toffee/[/url]- cut or chopped into bits or english toffee bits in baking section
(not paleo)
 1 cup coconut flour (sifted) or other gluten free flour of choice.
 1 cup almond flour/meal
 1/3 cup chocolate chips (we use dark chocolate or enjoy life vegan chocolate)
 1/2 cup chunky almond butter
 1/4 to 1/3 c maple syrup depending on the flour you.
 1 tsp vanilla
 coconut sugar, cinnamon, or pumpkin spice to roll in after freezing (optional)

INSTRUCTIONS

1. Chop up your toffee and transfer into a mixing bowl.

2. Add your almond meal, coconut flour, and chocolate chips. Mix well.
3. Next add in your nut butter. Stir ingredients all together.
4. Add in your maple syrup a little at time. Just in case you need more or less depending
on the flour/toffee you use.
5. Add vanilla then mix again well with hands.
6. Roll into 1-1.5 inch balls and place on cookie tray or plastic ware with parchment
paper underneath.
7. Let them freeze for 20-30 minutes then transfer into a Ziplock bag.
8. Once frozen, dust with cinnamon, coconut sugar, or pumpkin spice.
9. keep in fridge or freezer for up to 6 weeks.

. https://www.cottercrunch.com/maple-chocolate-chip-toffee-bites/
 Sausage Cheese Balls

Ingredients
 3cups Original Bisquick™ mix
 1pound uncooked bulk pork sausage*
 4cups shredded Cheddar cheese (16 ounces)
 1/2cup grated Parmesan cheese
 1/2cup milk
 1/2teaspoon dried rosemary leaves, crushed
 1 1/2teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
 Barbecue sauce or chili sauce, if desired
Steps Show Images
1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10
1/2x2x1 inch.

2. In large bowl, stir together all ingredients except barbecue sauce, using hands or
spoon. Shape mixture into 1-inch balls. Place in pan.

3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm
with sauce for dipping.

https://www.bettycrocker.com/recipes/sausage-cheese-balls/6a2a7890-c685-4991-b699-
743fd880486f
 Cucumber Shrimp Appetizers

Ingredients

 1 can (8 ounces) unsweetened crushed pineapple, drained

 1 can (4 ounces) tiny shrimp, rinsed and drained
 1/4 cup reduced-fat mayonnaise
 1 tablespoon finely chopped green onion
 2 teaspoons Dijon mustard
 1-1/2 teaspoons minced fresh dill
 1 medium cucumber (8 inches), cut into 1/4-inch slices
 Fresh dill sprigs, optional

Directions

 In a bowl, combine the pineapple, shrimp, mayonnaise, onion, mustard and dill.
Spoon onto cucumber slices. Garnish with dill sprigs if desired.

https://www.tasteofhome.com/recipes/cucumber-shrimp-appetizers/
 Pressure Cooker Carolina Shrimp &
Cheddar Grits

Ingredients

 4 cups water
 1 large garlic cloves, minced
 1/2 teaspoon salt
 1/4 teaspoon pepper
 1 cup uncooked stone-ground grits
 2 cups shredded cheddar cheese
 1/4 cup butter, cubed
 1 pound peeled and deveined cooked shrimp (31-40 per pound)
 2 medium tomatoes, seeded and finely chopped
 4 green onions, finely chopped
 2 tablespoons minced fresh parsley
 4 teaspoons lemon juice
 2 to 3 teaspoons Cajun seasoning

Directions

 Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat.
Add the first four ingredients and stir to combine; bring to a boil. Slowly add grits,
stirring constantly to avoid lumps. Select saute setting, reduce heat to low and
cook about 15 minutes, stirring occasionally. Stir in cheese and butter until melted.
Stir in remaining ingredients. Cook for 3-4 minutes or until heated through.

https://www.tasteofhome.com/recipes/pressure-cooker-carolina-shrimp-cheddar-grits/
 Everything Bagel Crackers
With Cream Cheese Spread

SPICE MIX
1 tablespoon dried onion
3/ teaspoon poppy seed
4
1/ teaspoon kosher salt
2
1/ teaspoon minced dried garlic
2
1/ teaspoon freeze-dried chives
2
How to make

1. STEP 1
Heat oven to 375°F. Lightly grease three baking sheets; set aside.
2. STEP 2
Combine all spice mix ingredients in bowl. Set aside.
3. STEP 3
Combine whole wheat flour, flour, sugar, baking powder, baking soda and salt
in bowl. Cut in butter with pastry blender or fork just until mixture resembles
coarse crumbs. Add buttermilk; stir just until flour is moistened. Stir in sesame
seed.
4. STEP 4
Place dough on lightly floured surface; knead 3-5 times or until smooth.
5. STEP 5
Divide dough into thirds. Roll out dough, one-third at a time, on lightly floured
surface to 10 1/2x8-inch rectangle. Transfer to prepared baking sheet. Cut
each dough into 3 1/2x2-inch rectangles, using fluted pastry cutter. (Do not
separate.) Repeat with remaining dough.
6. STEP 6
Beat egg white and water in bowl with whisk. Brush top of dough, using past ry
brush. Sprinkle one-third spice mix onto each dough. Prick each rectangle
several times with fork.
7. STEP 7
Bake 10-12 minutes or until golden brown. Cool completely. Break along score
marks.
8. STEP 8
Combine all spread ingredients in bowl; mix well. Serve at room temperature
with crackers. Store refrigerated.

https://www.landolakes.com/recipe/18073/everything-bagel-crackers-with-cream-cheese-
spread/
 Italian Joes on Texas Toast

Ingredients

 1 pound ground beef

 1 small green pepper, finely chopped
 1 medium onion, finely chopped
 3 garlic cloves, minced
 1/2 cup dry red wine or beef broth
 1 can (14-1/2 ounces) diced tomatoes, undrained
 1/4 cup tomato paste
 1/4 teaspoon salt
 1/8 teaspoon pepper
 1 package (11-1/4 ounces) frozen garlic Texas toast
 8 slices part-skim mozzarella cheese

Directions

 Preheat oven to 425°. In a large skillet, cook and crumble beef with green pepper,
onion and garlic over medium-high heat until no longer pink, 5-7 minutes; drain.
Stir in wine. Bring to a boil; cook until wine is reduced by half, about 2 minutes.
Stir in tomatoes, tomato paste, salt and pepper; return to a boil. Reduce heat;
simmer, uncovered, until mixture is thickened, 2-3 minutes, stirring occasionally.

 Meanwhile, place Texas toast on a foil-lined 15x10x1-in. pan; bake until lightly
browned, 8-10 minutes.

 Spoon beef mixture onto toasts; top with cheese. Bake until cheese is melted, 3-4
minutes. Serve immediately.

https://www.tasteofhome.com/recipes/italian-joes-on-texas-toast/
 Pina Colada Cupcakes

Ingredients

1 1/2 cups all-purpose flour

1/ teaspoon baking powder
2
1/ teaspoon baking soda
4
1/ cup sugar
2
1/ cup Butter, softened
2
1/ cup cream of coconut
2
2 Eggs
1/ cup buttermilk
2
1 cup sweetened flaked coconut

How to make

1. STEP 1
Heat oven to 350ºF. Place paper baking cups into 12 muffin pan cups; set
aside.
2. STEP 2
Place 2/3 cup pineapple in food processor bowl fitted with metal blade. Blend
until smooth; drain well. Pat pineapple with paper towels to remove additional
moisture. Set aside.
3. STEP 3
Combine flour, baking powder and baking soda in bowl; set aside.
4. STEP 4
Combine sugar and 1/2 cup butter in another bowl. Beat at medium speed until
well mixed. Add 1/2 cup cream of coconut; continue beating, scraping bowl
often, until smooth. Add 1 egg at a time, beating well after each addition. Add
flour mixture alternately with buttermilk, beating at low speed until well mixed.
Stir in coconut.
5. STEP 5
Divide batter evenly among prepared muffin cups. Bake 22-25 minutes or until
lightly browned and toothpick inserted in center comes out clean. Cool 10
minutes in pan; transfer cupcakes to cooling rack. Cool completely.
6. STEP 6
Combine drained pineapple, 1/2 cup butter, 1/4 cup cream of coconut, cream
cheese and rum extract in bowl. Beat at medium speed until creamy. Add
powdered sugar and enough milk for desired piping consistency, beating at low
speed until well mixed.
7. STEP 7
Pipe frosting onto cooled cupcakes; garnish with pineapple slices and
maraschino cherries.
https://www.landolakes.com/recipe/19632/pina-colada-cupcakes/