October has been a busy month and I’ve had to take some short cuts and come up with appetizers that are party worthy, yet easy to put together
Photos are very limited, but I wanted to share these easy and “people popular” tasty bites with the busy holiday season upon us
Saturday is game day at our house and this past Saturday it was a breezy 70 degrees and we watched football outside on the patio with a quick rigged up TV brought out from the kitchen
I would love to have a fancy outdoor set up, but our patio is usually too hot or too buggy… so this is far from fancy but it sure is fun to be outside
We even had our own half time show by our fiddle playing friend who was wearing his Crimson Tide sweater…or was that a Ken Bone sweater???
We noshed on BBF Bites, as in Bacon, Bleu Cheese & Fig Jam on toast- it was a last minute addition from things we had on hand— bacon and blue cheese in the fridge, and fig jam and bread from the pantry
An instant appetizer that tastes great warm or at room temp, can sit out for a long time, but will be gobbled up before you can take proper photographs!
White Cheddar Cranberry Fondue is so easy to make and is perfect for holiday gatherings
Served with Rosemary Crostini, it’s a real flavor explosion
It’s also our favorite color combo, crimson and white 🐘 🏈 🐘
The Cranberry Sauce is easy peasy to make, and only 10 minutes! Then put the cheeses and sauce into a mini crock pot or small casserole dish and let everything melt together as it cooks
While the cranberry sauce is simmering, slice a small diameter bread, like a baguette into thin slices. Brush with olive oil, sprinkle with kosher salt and fresh rosemary. Lightly toast in the oven for 5-10 minutes
The Sour Cream Bacon Dip is similar to so many sour cream dips but this one gets a kick from hot sauce and which leaves you wondering what the secret ingredient is…
Sour Cream & Chive Bacon Dip
Ingredients
- 6-8 slices bacon cooked*
- 2 cups sour cream
- 2 tsp hot sauce
- 4-5 green onions sliced
- 8 oz. cheddar cheese grated
Instructions
- Cut bacon into small pieces. Combine all ingredients and stir gently to blend well. Refrigerate for 1 hour before serving to blend flavors. Leftover dip will keep for up to 1 week in refrigerator. Serve with crackers and crudites.
- *cook bacon on a parchment lined baking sheet at 350 for 15-25 minutes until done. Drain well on paper towels. Wrap and refrigerate for 1-2 days before using if desired.
Serve it with chips, crackers, veggies, it’s great on anything!
BBF bites
Ingredients
- 6 slices bacon cooked and cut into 1 inch pieces
- 1/2 cup fig jam
- 6 slices bread of choice such as multigrain, sour dough, white, white, french, ciabatta
- 2-3 oz crumbled bleu cheese
Instructions
- Toast bread very lightly, until it feels firm but hasn’t started to brown. Spread with a thin layer of fig jam. Top with blue cheese crumbles. Cut bread into bite size pieces, each slice will yield 4-6 bites. Top each bite with a bacon piece. Bake at 350 for 10 minutes or until hot and bubbly. Serve hot or at room temperature. Makes 24-30 bites
White Cheddar Cranberry Fondue with Rosemary Crostini
Ingredients
Cranberry Sauce
- 1 bag 12 oz. fresh cranberries
- 1 cup sugar
- 3 T orange juice
- 1 T lemon juice
- 4 T water
Dip
- 1/4-1/2 cup cranberry sauce
- 8 oz Vermont white Cheddar cheese grated
- 8 oz. cream cheese cubed
Rosemary Crostini
- small diameter baguette or rolls I used pretzel stick rolls from Trader Joe’s
- olive oil
- kosher salt
- fresh rosemary sprigs
Instructions
Cranberry Sauce
- Cook cranberries with the rest of ingredients in a sauce pan over medium heat stirring occasionally and keeping pan partially covered.. Cook until berries burst, about 15 minutes. Stir with a whisk to help break down berries and thicken sauce.
Dip
- Place ingredients in a greased small slow cooker or baking dish. Stir to combine. Cook on low or bake at 350 for 10 minutes and stir again. Once ingredients have been blended continue to cook dip until desired temperature is reached. Serve warm with Rosemary Crostini
Rosemary Crostini
- Cut bread into thin slices. Brush with olive oil and sprinkle with salt. Top with a few rosemary leaves. Bake at 300 degrees for 5-10 minutes, until toasted but not hard.
These recipes will have you mingling with your guests in no time
Thanks for stopping by!
🐘 🍒 🍇 🏈 🐷 🍒 🎅🏻 🍇 🏈 🐷 🍒
I will be joining these fabulous parties and blogs:
Celebrate and Decorate, Rustic and Refined,
Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&J, The Scoop, A Stroll Thru Life
Tickle My Tastebuds, Wow Us Wednesday Crafty Design-O-Rama
Full Plate Thursday, Work it Wednesday
Poofing the Pillows, Get Your DIY On, Your Inspired Design
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