Archive for the ‘Hors d’oeuvres’ Category

Pizza Balls



3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Chedder)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce


Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9×13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping.

Great for any party when you need quick Hors d’oeuvre!

Bruschetta with French Bread



6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced
1 Tbsp extra virgin olive oil

1 teaspoon balsamic vinegar
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread or similar Italian bread
1/4 cup olive oil


1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

note: Not sure where we first found this recipe, when I do, I’ll place the credit here!



Crostini Bread and Bruschetta with Baby Mushrooms and cheese!



1 French baguette, cut into diagonal 1/2 inch slices

Set the oven to broil at 425 degrees F (220 degrees C).
In a small saucepan, combine the olive oil, butter and garlic. Set over medium heat, and cook until butter has melted and the mixture starts to bubble. Season with salt and pepper. Remove from the heat.

Dip each slice of bread into the garlic mixture, turning to coat each side. Place freshly grated Parmesan cheese on a plate. Press one side of each piece of bread into the cheese, and place cheese side up on a baking sheet.
Broil on the middle rack of the preheated oven for about 8 minutes, or until golden brown.

If you don’t like garlic, you can toast with unsalted butter, then spread low sodium ranch dressing on the bread, then top with parmesan cheese and then place in the broiler!

We recommend topping it with Bruschetta and a mix of baby mushrooms with freshly grated cheese!

Bayou Dirt Chicken Fingers

Bayou Dirt Chicken Fingers

Bayou Dirt Chicken Fingers

2 cups of Bisquick Mix

3 chicken breast sliced

2 tablespoons of Bayou Dirt aka salt and cayenne mix

1 cup of  buttermilk

1 tbsp of hot sauce of your choice, more to taste


Soak chicken strips in buttermilk with hot sauce for 2 or more hours. Mix Bisquick, Dirt aka Cayenne, salt and pepper together. Shake off excess milk from each chicken piece. Roll in the dry mix.  Drop into hot oil. Fry until golden brown! Place on a paper towel to catch any oil from the chicken!

Spicy Ketchup is great with these chicken fingers. You may want ranch as a substitute if they are too hot! You can reduce the amount of cayenne if you like. It also acts as a great coloring for the dry mix.

Cut small pieces and they can be served as Hors d’oeuvres!


Tomato, Mozzarella, Ham and Cracker Snacks


Tomato and Mozzarella Stacks are a classic combo and are great for snacks. There are many variation to this old classic so have fun with it and add round slices of ham,etc. Here’s my take on this old classic recipe!

What you’ll need! Tomatoes, mozzarella, ham, olives, basil, olive oil, salt, pepper and round crackers.
2 tablespoons pitted olives, finely chopped
2 tablespoons extra-virgin olive oil
3 medium tomatoes, each cut into 4 1/4-inch-thick slices
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 8-oz. ball fresh mozzarella, cut into 12 thin slices
Small bundle of fresh basil leaves chopped
1 pack of round crackers
12 thin slices of round ham

1. In a small bowl, stir together olives, chopped basil and oil.
2. Place a slice of tomato on each slice of mozzarella, a slice of round ham, and sprinkle lightly with salt and pepper and sandwich them in between your favorite round cracker. Repeat layers for each mini sandwich. Garnish with basil leaves or any of your favorite green herbs.
3. Drizzle olive dressing over each stack of tomato, ham and mozzarella before placing in between crackers. Serve immediately and enjoy!

This should yield you 12 mini snacks or party Hors d’oeuvres!

Pig Candy

Pig Candy ready to eat!

Pig Candy ready to eat!

Place strips of bacon on the grill and sprinkle it with Dizzy Pigs Pineapple Head and grill or bake until crisp!

Pig Candy ready for the grill or smoker! This is just a sample photo, load up the bacon for an awesome snack!

Pig Candy ready for the oven, grill or smoker! This is just a sample photo, load up the bacon for an awesome snack!