Elaina is a Phoenix-based freelance writer, blogger and co-founder of the Kidlee baby book app. Check out her blog, Fun Finds For Mom, for product reviews, recipes and fun activities for moms and kids.
Snacks. Appetizers. Tapas. Call them what you like. Just make sure they look fantastic, taste delicious, and that you have plenty of them! After all, good munchies make the party! Here are three recipes to try at your next football bash, holiday cocktail party or family get-together.
Pre-made pizza dough
Shredded mozzarella cheese
Grated Parmesan cheese
Let dough sit at room temperature for about 10 to 15 minutes. Preheat oven to 400 F. Lightly grease two pie plates.
Slice mozzarella log into 24 pieces. Set aside.
Dust work surface with flour. Roll pizza dough into a 9×12- inch rectangle. Cut the pizza dough into 12 squarish shapes with a pizza cutter. Cut the shorter side into three strips and the longer side into four.
Place cheese and whatever fillings you're using onto each square. Fold dough corners into middle, like an envelope. The bottom of the pizza bite will be where the corners meet. Turn over and pinch together any open ends.
Place 12 bites in each prepared pie plate. Bake in preheated oven for 15 minutes or until golden brown.
Brush with melted butter and sprinkle with Parmesan and garlic.
Preheat oven to 350 F. Line a large baking sheet with parchment paper.
In a large bowl, combine chicken, cream cheese, hot sauce and cheddar cheese.
Roll a heaping tablespoon of mixture into 1-1/2-inch balls and place onto a plate.
Place flour in a shallow dish.
Place eggs in a second shallow dish.
Place corn flakes in a third shallow dish.
Dip each chicken ball first into the flour, then the egg and then the bread crumbs. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve immediately with ranch or blue cheese dressing.
In a large bowl, combine yeast with 1-1/2 teaspoons brown sugar and water, and let stand for five minutes. Add remaining 1-1/2 teaspoons brown sugar and salt, and stir well. Add the flour, one cup at a time, mixing by hand until well incorporated. Knead dough about seven minutes, until it is smooth and shiny. Transfer to a bowl, cover with a clean towel and let it stand for 40 minutes in a warm place.
Dust your work surface with flour and cornmeal. Divide dough into approximately 12 pieces, and roll out to desired length and thickness. Cut rolled dough into sticks, and transfer to a cornmeal dusted baking sheet. Let pretzels rise for 30 minutes, uncovered.
Preheat oven to 425 degrees F. Bring a large pot of water to a boil.
Carefully transfer risen pretzels to boiling water with a spatula, and boil on one side for two minutes. Then flip and boil other side for one and a half minutes. Transfer boiled pretzels to a rack to drain for one minute. Arrange pretzel sticks on a cornmeal dusted baking sheet, and sprinkle with kosher salt. Bake for 20 minutes until golden brown.