Cooking Mamas

Tried and True Family Recipes

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Caprese Kebabs

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Caprese Kebabs

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Caprese Kebabs

Salad on a stick!!
Prep Time20 mins
Total Time20 mins
Course: Appetizers
Cuisine: Italian
Servings: 15

Ingredients

  • 2 pints cherry tomatoes
  • 2 (8 oz.) cont. fresh Ciliegine (small mozzarella cheese balls)
  • 2 bunches fresh basil leaves
  • Extra virgin olive oil
  • Salt and freshly cracked pepper
  • Dried Italian seasoning
  • 30 (6-inch) wooden skewers

Instructions

  • Skewer two cherry tomatoes, one mozzarella ball and fresh basil leaves in an alternating pattern.
  • Repeat until the tomatoes and mozzarella are gone.
  • Drizzle with olive oil or balsamic vinegar. Sprinkle with salt, pepper and your favorite herbs.

Buffalo Hot Wings

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Buffalo Hot Wings

Smoking hot wings with celery sticks and homemade bleu cheese dipping sauce...Oh Yeah!!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizers
Cuisine: American
Servings: 4

Ingredients

  • vegetable oil for frying
  • 20 chicken wings
  • 1 c. flour
  • 1/2 tsp. paprika
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. salt
  • 1/2 c. Franks Red Hot Sauce
  • 1/2 c. butter
  • 1/8 tsp. pepper
  • 1/8 tsp. garlic powder
  • Bleu cheese salad dressing for serving
  • Celery Sticks for serving

Instructions

  • Combine the flour, paprika, cayenne pepper, and salt in a small bowl and set aside. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)
  • Heat the oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely, 1 ½ to 2 inches or so deep at least.
  • Combine the hot sauce, butter, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.
  • Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all the wings evenly. Serve with Bleu cheese dressing and celery sticks.

Notes

Homemade recipe for: Bleu Cheese Dressing

Buffalo Chicken Nachos

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Buffalo Chicken Nachos

These nachos are guaranteed to score BIG with your family and friends! Cheesy chips covered with spicy buffalo chicken, chopped celery and blue cheese crumbles, then drizzled with Lighthouse Bleu Cheese Dressing.
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Appetizers
Cuisine: American
Servings: 6

Ingredients

  • 3/4 c. Franks Red Hot Wing Buffalo Sauce
  • 2 c. shredded rotisserie or cooked chicken
  • 4-5 c. tortilla chips (several big handfuls)
  • 2 c. shredded cheddar cheese
  • 1 c. finely chopped celery
  • 4 oz. blue cheese crumbles
  • Lighthouse Blue Cheese Salad Dressing

Instructions

  • Bring wing sauce to a simmer over medium heat. Add cooked shredded chicken; heat through.
  • Preheat oven to 475 degrees. Spread tortilla chips on a rimmed baking sheet or in a shallow dish. Top with shredded cheddar cheese. Bake in the oven until cheese is melted, about 5-7 minutes.
  • Remove cheesy chips from the oven and carefully spoon the chicken evenly over the chips. Sprinkle with chopped celery and blue cheese crumbles. Drizzle with blue cheese dressing, serve immediately. Be sure to bring the wing sauce bottle to the table for those that like'em even hotter!!

Bruschetta

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Bruschetta

Recipe from my sister-in-law Darlene - This classic Italian appetizer is made with a crunchy baguette or French bread, sliced and rubbed with fresh garlic and drizzled with extra virgin olive oil. It’s then topped with a heavenly medley of diced plum tomatoes, fresh basil, red onion, black olives, and balsamic vinegar. Makes a delicious topping for grilled salmon too!
Prep Time20 mins
Cook Time4 mins
Total Time24 mins
Course: Appetizers
Cuisine: Italian
Author: Darlene Hillis-Whitney

Ingredients

  • 4-5 plum tomatoes seeded and diced
  • 1/4 c. fresh basil minced
  • 1/4 c. red onion minced
  • 1/4 c. green onion minced
  • 1 clove garlic minced, plus 1 clove for rubbing on toast
  • 1 sm. can black olives drained and chopped
  • 1 tsp. granulated sugar
  • 2 T. olive oil plus more for brushing on toast
  • 3 T. balsamic vinegar
  • salt and pepper to taste
  • 1 baguette (a long thin loaf of French bread)

Instructions

  • In a large bowl, combine all ingredients, except for the baguette.
  • Preheat oven to broil. Place a rack approximately 6 inches from the broiler.
  • Slice a narrow loaf of French-style bread, on the bias, into 3/4-inch slices. Place bread slices on a baking sheet and broil until golden brown on both sides (approximately 2 minutes for the first side and 1 to 1-1/2 minutes for the second side).
  • Remove to a platter and rub each slice of bread with a head of garlic cut crosswise, then brush with extra virgin olive oil. Top with tomato topping.
  • Serve immediately to prevent the bread from getting too soggy.

Notes

Recipe link for Bruschetta Salmon

BLT Dip

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BLT Dip

Creamy ranch dip topped with lettuce, tomatoes, crispy bacon, and green onions. Serve with your favorite chips, crackers, or crostini.
Course: Appetizers
Cuisine: American
Servings: 12

Ingredients

  • 8 slices bacon cooked crisp and chopped
  • 1 (8 oz.) pkg. cream cheese room temperature
  • 1/2 c. mayonnaise
  • 1/4 c. sour cream
  • 2 T. ranch seasoning
  • 1 1/2 c. finely chopped iceberg or romaine lettuce
  • 3 roma tomatoes seeded and diced
  • 3 green onions thinly sliced
  • chips, crackers, or crostini for dipping

Instructions

  • Fry bacon in a large skillet over medium-high heat until crisp. Remove to a paper towel-lined plate to drain off excess grease and cool. Chop into small pieces.
  • In a medium bowl, using an electric hand mixer beat cream cheese until smooth. Add mayonnaise, sour cream, and ranch seasoning beat until combined. Spread the mixture into the bottom of an 8 or 9-inch pie dish. Chill until ready to serve.
  • Just before serving, top dip with chopped lettuce, diced tomatoes, crispy bacon, and sliced green onions.
  • Serve with chips, crackers, or crostini, Enjoy!

Beer-Battered String Beans

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Green Beans

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Beer-Battered String Beans

Deliciously light and crunchy beans, paired with our spicy dipping sauce!
Course: Appetizers
Cuisine: American

Ingredients

  • 1 lb. fresh green beans
  • 1 c. beer (not dark)
  • 1 tsp. salt
  • 1 lime juiced
  • 1 c. all-purpose flour
  • 4 c. vegetable oil
  • 2 limes cut into wedges for serving
  • REMOULADE DIPPPING SAUCE:
  • 1 c. mayonnaise
  • 2 T. Creole or whole-grain mustard
  • 2 T. ketchup
  • 1/2 c. finely chopped green onions
  • 2 T. finely chopped fresh parsley
  • 2 T. finely chopped celery
  • 2 cloves garlic minced
  • 1 tsp. prepared horseradish sauce
  • 1 tsp. paprika
  • 1 tsp. hot sauce

Instructions

  • Prepare Rémoulade Dipping Sauce by whisk together all ingredients in a medium bowl. Cover and chill for 1 hour.
  • Snip off and discard the stalk ends of the green beans; set aside.
  • Heat the oil to 375 degrees in a deep skillet.
  • In a large bowl, whisk the beer, salt, and lime juice into the flour until smooth. (The mixture will foam slightly.) Dredge the beans in the batter to coat.
  • Working in batches, gently place 10 battered beans into the hot oil and let cook for about 1 minute. Using a slotted spoon, transfer the fried beans to a paper bag or paper towel-lined plate to drain and cool. Repeat the process until the remaining the beans are cooked. Serve with Rémoulade dipping sauce and lime wedges.

Beer Steamed Clams

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Beer Steamed Clams

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Beer Steamed Clams

Grab a crusty loaf of French bread and you have a terrific starter or a simple yet elegant dinner.
Course: Appetizers
Cuisine: American
Servings: 4

Ingredients

  • 2 lbs. live manila or littlenecks clams scrubbed clean
  • 1 1/2 bottles dark beer (about 18 ounces)
  • 2 bay leaves
  • 1 lemon juiced
  • 1 loaf crusty French bread
  • 1/2 c. unsalted butter
  • 4 cloves garlic crushed
  • 2 T. fresh chop parsley plus more for serving
  • salt to taste
  • 1/2 c. cooked & crumbled bacon for garnish

Instructions

  • Place the clams in the bottom of a clam steamer or a deep boiling pot. Add the beer to completely cover the clams, add the bay leaves and the lemon juice. Cover the pot and bring the beer to a boil. Steam until the top clams open (about 3 to 5 minutes).
  • While the clams are steaming, melt the butter over low heat. Add the garlic and sauté for 1 minute add the parsley and salt to taste.
  • Remove the clams from the heat and discard the liquid, as well as any clams that have not opened. With a slotted spoon, place the clams in the butter sauce. Garnish with more parsley and bacon. Serve with crusty bread.

BBQ’d Oysters

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BBQ Oysters

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BBQ'd Oysters

Recipe by Bill & Sharon Schwalm - The heat from your grill steams the oysters and pops the shells open, while poaching the oyster inside. Drizzle with our garlic butter sauce. Great appetizer for any outdoor gathering!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Appetizers
Cuisine: American
Servings: 8

Ingredients

  • 3/4 c. butter
  • 10 cloves garlic finely chopped
  • 1 lemon juiced
  • 3-4 oz. Worcestershire sauce
  • 10 drops Tabasco sauce
  • 36 fresh oysters in the shell

Instructions

  • In a sauce pan simmer butter, garlic, lemon juice, Worcestershire sauce and Tabasco sauce for 15 minutes.
  • Preheat barbecue grill to medium-high. Scrub the oyster shells under cold running water with a brush. Discard any open shells, as the oyster is dead and not edible. Place oysters (cupped-side down) on hot grill about 4 inches from heat. Cover barbecue with lid, open any vents, and cook 8 to 10 minutes (depending on size) or until shells begin to open to indicate doneness.
  • Using a mitt or towel to protect your hand, remove the oysters from the grill when the first one opens, taking care not to spill their juices. Some shells will not be opened, so some prying will be necessary. Pry the oysters the rest of the way open with an oyster knife, paring knife, or screwdriver.
  • Sever the muscle that connects the shells, leaving the oyster on the half shell. Transfer onto a serving platter. Spoon oyster sauce over each opened oyster. Serve immediately. Serves 8-9

Baked Crab Rangoon

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Baked Crab Rangoon

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Baked Crab Rangoon

Crispy won ton wrappers with a cream cheese and crab filling.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizers
Cuisine: Thai
Servings: 6

Ingredients

  • 1 c. crabmeat, Dungeness or King crab
  • 4 oz. cream cheese softened
  • 1/4 c. green onions thinly sliced
  • 1/4 c. light mayonnaise
  • 12 won ton wrappers

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, mix together crabmeat, cream cheese, onions and mayonnaise with a spoon.
  • Spray 12 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.
  • Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.
  • Note: For a crispier Rangoon, bake won ton wrappers in muffin cups at 350 degrees for 5 to 7 min. or until lightly browned. Fill evenly with crabmeat mixture and bake 6 to 8 min. or until filling is heated through.

Bacon Wrapped Scallops

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Bacon Wrapped Scallops

"Wow" your family and friends with this deliciously simple appetizer!!
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Appetizers
Cuisine: American
Servings: 12

Ingredients

  • 24 lg. scallops cleaned and pat dry
  • 12 slices bacon cut in half
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. garlic powder

Instructions

  • Preheat the broiler to 500 degrees. Wrap each scallop with a bacon strip and secure it with a toothpick.
  • In a small bowl, whisk together salt, pepper and garlic powder. Sprinkle each scallop with seasoning.
  • Place under the broiler for 3-5 minutes. Turn them over and broil for an additional 3-5 minutes. Serve warm.

Bacon Wrapped Jalapeno Poppers

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Bacon Wrapped Jalapeno Poppers

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Bacon Wrapped Jalapeno Poppers

Jalapenos stuffed with cream cheese, wrapped with bacon, then grilled to perfection!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Appetizers
Cuisine: Mexican
Servings: 4

Ingredients

  • 6 fresh jalapeno peppers halved lengthwise and seeded
  • 1 (8 oz.) pkg. cream cheese softened
  • 6 thin slices bacon cut in half

Instructions

  • Preheat an outdoor grill for high heat or preheat oven to broil.
  • Using gloves, slice jalapenos in half lengthwise. Use a spoon to scrape out seeds and membranes.
  • Fill jalapeno halves with cream cheese. Wrap with a half slice of bacon. Secure with a toothpick. Place in the freezer for about 15 minutes. Place on the grill, and cook until bacon is crispy, about 10 minutes.
  • Alternately, broil in an oven until bacon is crispy and jalapenos begin to brown, about 8-10 minutes.

Notes

Cook's Notes: Try adding some ranch dip mix, chipotle seasoning, or garlic powder to the cream cheese for extra flavor.

Bacon Quesadillas

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Bacon Quesadillas

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Bacon Quesadillas

A quick and easy meal or appetizer!!
Course: Appetizers
Cuisine: Mexican
Servings: 4

Ingredients

  • 4 (6-inch) flour tortillas
  • 1 c. Colby & Monterey Jack cheese shredded
  • 1/4 c. real bacon bits
  • 2 green onions thinly sliced

Instructions

  • Preheat oven to 400 degrees. Place tortillas in single layer on baking sheet sprayed with cooking spray. Top half of each tortilla with 1/4 cup cheese, sprinkle with bacon bits and green onions and fold in half. Press lightly to secure.
  • Bake 8 to 10 min. or until edges are lightly browned. Cut in half, serve with salsa, sour cream or guacamole.

Bacon Candy

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Bacon Candy

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Bacon Candy

A smokehouse almond, stuffed into a sweet date, wrapped in bacon, then broiled to perfection!
Course: Appetizers
Cuisine: American

Ingredients

  • 1 (8 oz.) pkg. pitted dates
  • 4 oz. smokehouse almonds
  • 1 lb. thin sliced bacon cut into thirds
  • Toothpicks for wrapping

Instructions

  • Preheat the oven to broil.
  • Slit the dates. Place one almond inside each date.
  • Cut each strip of bacon into thirds. Wrap the filled dates with bacon, using toothpicks to hold them together. Place on a broiler pan.
  • Broil 5-6 minutes. Remove the pan from the oven. Remove the toothpicks, turn the bacon wrapped dates over and broil another 5-6 minutes, or until bacon is evenly brown and crisp, watch carefully. Reinsert the toothpicks for serving.
  • Cook's Note: It's important to cook on a broiler pan, so that grease drains off while cooking.

Antipasto Kebabs

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Antipasto Kebabs

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Antipasto Kebabs

These quick and easy, do-ahead appetizers are always a big hit!
Course: Appetizers
Cuisine: Italian
Servings: 15

Ingredients

  • 1 (9 oz.) pkg. three cheese tortellini cooked according to package directions
  • 1 c. Paul Neman's Balsamic Vinaigrette Salad Dressing
  • 1 (6 oz.) can lg. pitted black olives
  • 1 container cherry tomatoes
  • 1 (5.75 oz.) jar green olives
  • 1 (12 oz.) cont. marinated mozzarella balls
  • 60 slices pepperoni and/or salami folded in half or quarters
  • 60 (8-inch) wood skewers

Instructions

  • Place the cooked tortellini in a bowl or large gallon freeze bag. Pour the salad dressing over the top and marinade in the fridge for a few hours. Drain the pasta.
  • Place each item onto the skewer using the pointy side. Can be made a few hours ahead and placed in the refrigerator covered.

Bananas Foster

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Bananas Foster

Serve our heavenly Bananas Foster with a big ol' scoop of vanilla ice cream and chopped pecans, Enjoy!
Course: Dessert
Cuisine: American
Servings: 4

Ingredients

  • 3 1/2 T. dark rum
  • 1 1/2 tsp. vanilla extract
  • 1/2 c. dark brown sugar
  • 1 T. molasses
  • 1/2 tsp. cinnamon
  • 1/4 c. unsalted butter
  • 4 lg. bananas peeled & sliced lengthwise
  • 1/4 c. chopped pecans optional
  • 1 pint vanilla ice cream for serving

Instructions

  • In a large skillet, combine the rum, vanilla extract, brown sugar, and cinnamon. Bring to a simmer over medium heat; stirring to dissolve the brown sugar.
  • Add butter stirring until melted. Remove from the heat and toss in sliced bananas; stir for about 1 minute, until the caramel is smooth and the bananas are warm.
  • Serve Bananas Foster immediately with a big ol' scoop of vanilla ice cream and chopped pecans if desired. Enjoy!