Cranberry Feta Wheels

 Cranberry Feta Wheels

 

 

 I am bringing these along tonight for a get together with friends.  They are so easy to make and the dried cranberries really add a nice flavor.  They are gone before you know it and everyone asks for the recipe! Enjoy!

 

 

 

Ingredients:


1  package dried sweetened cranberries
1 container cream cheese spread
1 cup crumbled feta cheese
1/4 cup chopped green onion
4 large flour tortillas or 4 large wheat flour tortillas or 4 large spinach tortillas

Directions:

1
Combine all ingredients except tortillas, mix well.
2
Divide and spread mixture evenly among tortillas.
3
Roll up tightly, wrap in plastic and refrigerate at least one hour.
4
To serve cut into 12 slices.
5
A nice variation is to add thin slices of ham on top of the spread before rolling.

Blue Cheese Bacon Dip

 

 

Blue Cheese Bacon Dip

 Where I live, we love football! Can you say Super Bowl champs last year even after the lights went out during the game!  So since we love football, families are always having parties on game days.  This is an appetizer that I tend to bring a lot to friend's parties.  Everyone loves it- cheese and bacon- how can you go wrong? I usually serve the cut veggies in cups for easy transport and because it looks nice when all set up. I do love pita chips with this too- not as healthy as the veggies, but so tasty! I hope you try this out for yourself- super easy and super yummy. Enjoy!

 

Ingredients

• 7 bacon slices, chopped 
• 2 garlic cloves, minced
• 2 (8-ounce) packages cream cheese, softened 
• 1/3 cup half-and-half
• 4 ounces crumbled blue cheese
• 2 tablespoons chopped fresh chives
• 3 tablespoons chopped walnuts, toasted
• Grape clusters
• Flatbread or assorted crackers, carrots, celery, any other veggies for dipping, pita chips

Preparation

1. Cook chopped bacon over medium-high heat 10 minutes or until crisp. Drain bacon, and set aside. Add minced garlic to skillet, and sauté 1 minute.
2. Beat cream cheese at medium speed with an electric mixer until smooth. Add half-and-half, beating until combined. Stir in bacon, garlic, blue cheese, and chives. Spoon mixture  into a 1 quart baking dish.
3. Bake at 350° for 15 minutes or until golden and bubbly. Sprinkle with chopped walnuts, and serve with assorted veggies and flatbread or assorted crackers.

Apple-Brie-Honey Bites

Apple-Brie-Honey Bites
1/2 baguette
1 medium apple
4-6 ounces brie
1-2 tablespoons honey
Slice baguette, apple and brie. Spread bread on a baking sheet, and layer with apple, then brie. Drizzle with honey, and bake in a preheated 375° oven for 8-10 minutes, or until cheese is melted. Serve immediately

Pretzel Rolls

Source - Ezra Pound Cake

Pretzel Rolls

Slightly adapted from “Bon Appetit” (January 1994)
Makes 8 rolls

• 2 3/4 cups bread flour
• 1 envelope quick-rising yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 to 1 teaspoon celery seeds
• 1 cup plus 2 tablespoons hot water (125°F to 130°F)

• Cornmeal
• 8 cups water
• 1/4 cup baking soda
• 2 tablespoons sugar

• 1 egg white, beaten
• Coarse salt

1. To Make the Dough: Combine bread flour, yeast, salt, sugar and celery seeds in food processor, and blend. With machine running, slowly pour hot water through feed tube, adding enough water to form smooth elastic dough. Process 1 minute to knead.
2. Place the dough into an oiled bowl. Cover, and let dough rise in warm area until doubled in size, about 35 minutes.
3. To Shape the Rolls: Cover a baking sheet with parchment paper or a Silpat Non-Stick Baking Mat, and set aside. Punch dough down, and knead on lightly floured countertop until smooth.
4. Divide the dough into 8 pieces. Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly. Using a serrated knife (or, even better, kitchen shears), cut an X in top center of each dough ball. Cover with towel, and let dough balls rise until almost doubled in volume, about 20 minutes.
5. Preheat oven to 375 degrees F.
6. Cover a second baking sheet with parchment and sprinkle it with cornmeal (or just cover it with a Silpain Perforated Baking Mat), and set aside.
7. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (the water will foam up).
8. Add 4 rolls, and cook 30 seconds per side. Using a slotted spoon, transfer the rolls to the prepared sheet, arranging X side up. Repeat with remaining rolls.
9. Brush rolls with egg white glaze, and sprinkle generously with coarse salt.
10. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature.

Note: To rewarm the rolls, place them in a 375-degree oven for 10 minutes.

PEPPERONI PIZZA PULL-APART BREAD

PEPPERONI PIZZA PULL-APART BREAD
Ingredients
1 round bread loaf
16 ounces mozzarella or Provolone cheese slices, cut into 1-inch squares
1 (3.5 ounce) package pepperoni, halved
3 tablespoons butter, melted
1/2 tsp garlic powder
1/2 tsp dried oregano
2 Tablespoons Parmesan cheese
Marinara sauce for dipping

Directions
Preheat oven to 350 degrees. Being careful not to go through the bottom crust, horizontal then vertical cuts in the bread, about one inch apart. Place the cut loaf on a foil-lined baking sheet and insert cheese slices and pepperoni between the cuts. Combine butter, salt, and oregano. Drizzle or brush over bread with a pastry brush. Sprinkle bread with Parmesan cheese. Wrap bread completely in foil and bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted and bread is golden and crusty. Serve with warm marinara sauce for dipping



Adapted from The Girl Who Ate Everything.

Homemade Restaurant Style Salsa

Homemade Restaurant Style Salsa
Yield: About 6 cups
Prep Time: 15 minutes
28-ounce can whole tomatoes (peeled) with juice
2 10-ounce cans Rotel
¼ cup chopped onion
1 clove garlic, chopped
1 jalepeño, quartered and sliced thin
½ cup cilantro
Juice from ½ a fresh lime
¼ teaspoon salt
¼ teaspoon granulated sugar
¼ teaspoon ground cumin
Add all ingredients to a food processor. Pulse until you get desired consistency (was about 10 pulses for me). Refrigerate for at least one hour, and then serve with your favorite tortilla chips.

 If you prefer a milder salsa, remove the seeds and membrane from the jalapeno before adding it to the food processor.
(Recipe adapted from The Pioneer Woman)

Mini Ham and Cheese Rolls

Mini Ham and Cheese Rolls
2 T. dried minced onions
1 T. prepared mustard (I used Honey Dijon)
1 tsp. poppy seeds
1 stick melted butter
1 dozen dinner rolls or 2 dozen party rolls (I used 1 pkg of King’s Hawaiian Sweet Rolls for half a recipe)
1/2 pound ham
1/2 pound thinly sliced Swiss cheese
Preheat oven to 325°. In a small mixing bowl mix onion, mustard, poppy seeds, and melted butter. Leaving the dinner rolls intact, slice them open so that you have one solid top and bottom. Place the bottom half on a baking sheet or in a 9×13 inch baking pan, the pan size will depend on choice of rolls. Line the bottom half of the rolls with cheese slices and ham. Return the top part of the rolls and drizzle the butter mixture evenly over top. Cover with foil and bake for 20 minutes. Now use a sharp knife and separate the little sandwiches. Place on a pretty platter and serve immediately.

Bite-sized Baked Brie

Bite-sized Baked Brie

makes 24 squares

Print this Recipe!

2 sheets puff pastry, thawed but still cold

1/2 wedge of brie, cold

1/3 cup cherry jam (or any flavor you fancy!)

1 large egg, beaten

splash of milk

All-butter, store bought puff pastry usually comes frozen and folded into thirds. We’re going to use these folded thirds to our advantage. Cut the puff pastry into thirds along the creases. Cut each panel into four pieces. They’ll be 2 1/4-inch tall and 3-inches wide. One sheet of puff pastry will yield 12 rectangles. Cut each rectangle in half. You’ll have 24 little rectangles that will create 12 little rectangle pockets.

Combine beaten egg and splash of milk. Brush 12 of the small rectangles with egg wash. If you’d like to make brie bites on sticks, now is the time! Place a popsicle stick halfway up the puff pastry and press in gently. Place a small sliver of brie (rind and all) on top of the egg wash (and stick). Top with about 1/2 teaspoon of cherry jam. Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger. Place puff pastry on top of the cheese and jam. Use a fork to press the edges together. The egg wash will act as a glue. Make sure to seal the edges well by crimping with the fork.

Place a rack in the center of the oven and preheat oven to 375 degrees F. Place prepared brie bites on a parchment lined baking sheet. Brush with egg wash. Sprinkle with a touch of coarsely ground sea salt. Bake for 12 to 14 minutes or until golden brown.

Remove from the oven and allow to cool slightly before serving.

Artichoke Bread

 

 

Artichoke Bread

Ingredients:
1 (14 ounce) can artichoke hearts (drained and chopped)
2 green onions (sliced)
2 cloves garlic (chopped)
1 (4 ounce) package cream cheese (room temperature)
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella (grated)
1/4 cup parmigiano reggiano (grated)
1 loaf Italian bread (sliced in half lengthwise)

Directions:
1. Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.
2. Hollow 1/2 an inch out of the center of both halves of the bread.
3. Spread the mixture into the hole in the bread slices and top with the reserved cheese.
4. Bake in a preheated 350F oven covered in foil for 20 minutes.
5. Remove the foil and continue to bake until the cheese is melted and golden brown.

Crazy Feta

Crazy Feta
makes about 2 cups [a little goes a long way!]
2 bricks of feta cheese, 8 ounces each
3 whole jalapeno peppers
1/4 cup olive oil + 1 tablespoon
1 bulb garlic
the juice of half a lemon
the zest of half a lemon
salt and pepper
Preheat oven to 400 degrees. Chop the top off the garlic bulb and drizzle it with a teaspoon of olive oil. Wrap it in foil and roast for 25-30 minutes, or until garlic is golden in color. At the same time, brush the jalapenos with olive oil and sprinkle with salt and pepper. Either grill or roast them – I stuck them in the oven with garlic and just watched until they were charred. Remove both from oven and let cool. Once jalapenos are cooled, remove skins, cut in half and discard the seeds. Chop into small pieces. Don’t touch your eyes!
In a large bowl, crumble the feta bricks. [Crumbling the bricks yourself works best, but if you can only find crumbled feta that is fine.] Add chopped jalapenos, the zest of half a lemon, and the juice of half a lemon. Squeeze the roasted garlic out of the bulb directly into the feta. Add 1/4 cup of olive oil and mash with a fork. You want the feta to be a bit “wet” – I can best describe it as a cross between a spread and a dip. There is no right or wrong – make it however you’d like. Taste the feta and season with salt and pepper. Serve with pita chips, warm pita or naan, or spread it on sandwiches. Store it in the fridge for up to one week – I find that I like it best at room temperature, so allow it to sit out for about 30 minutes before serving. We also think it would be great with some kalamata olives.

Homemade Cracker Jack

Homemade Cracker Jack
Yield: About 10 cups of popcorn
Prep Time: 20 minutes | Bake Time: 1 hour
10 cups of freshly-popped popcorn (or 3.5-oz bag of microwave popcorn, plain)
1 cup light brown sugar
¼ cup light corn syrup
6 tablespoons unsalted butter, melted
2 tablespoons water
¼ teaspoon salt
2 teaspoons vanilla extract
½ teaspoon baking soda
1 cup lightly salted peanuts
1. Preheat oven to 250 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
2. Pop the popcorn. Coat a large mixing bowl with nonstick cooking spray, and then transfer the popcorn to the bowl; set aside.
3. In a small saucepan, whisk together the brown sugar, corn syrup, butter, salt and water, and bring to a simmer over medium-high heat. Continue to simmer, stirring often, until the mixture reaches 250 degrees F on a candy thermometer, about 3 to 5 minutes.
4. Turn off the heat, and whisk in the vanilla and baking soda. Immediately pour the hot mixture over the popcorn. Use a rubber spatula to gently fold the caramel into the popcorn until all of the popcorn is coated. Gently stir in the peanuts, and transfer the mixture to the prepared baking sheet, spreading it out.
5. Bake for 1 hour, stirring every 20 minutes. Remove from the oven, and cool on a wire rack for 20 minutes. Gently break up the popcorn. Serve immediately, or store in an airtight container for up to 5 days.
(Recipe adapted from Ezra Pound Cake)

Cheddar Ale Spread

Cheddar Ale Spread
(Adapted from Culinary Concoctions by Peabody)
8 oz. cream cheese
2 teaspoons Dijon mustard
2½ cups shredded extra-sharp cheddar cheese
2 tablespoons heavy cream
¼ teaspoon salt
¼ cup beer (pretty much anything but a light beer)
2 tablespoons chopped fresh parsley (I substituted 2 teaspoons dried)
Combine the cream cheese, mustard, cheddar cheese, cream, and salt in a food processor. Process for 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley until just dispersed.
This can be stored in the refrigerator for up to 4 days. You will want to take it out an hour before serving if you do refrigerate.

Artichoke Spinach Dip

Artichoke Spinach Dip
Yield: 12 servings
Prep Time: 10 minutes | Bake Time: 30 minutes
1 (14-ounce) can artichoke hearts, drained and finely chopped
1 (10-ounce) package frozen chopped spinach, thawed and drained
1½ cups (6 ounces) finely shredded or grated Parmesan cheese, divided
1½ cups (6 ounces) shredded Monterey Jack cheese, divided
4 ounces cream cheese, softened
2/3 cup sour cream
1/3 cup mayonnaise
2 garlic cloves, finely minced
Paprika, to taste (optional)
1. Preheat the oven to 350 degrees F. Press the excess moisture from the spinach.
2. Combine the artichokes, spinach, 1¼ cups of Parmesan cheese, 1¼ cups of Monterey Jack cheese, cream cheese, sour cream, mayonnaise, and garlic in a bowl and mix well.
3. Spoon the artichoke mixture into a 1½-quart baking dish. Sprinkle the remaining Monterey Jack and Parmesan cheeses on top, and then sprinkle with paprika, if desired. Bake for 30 minutes. Serve warm with tortilla or pita chips, crackers or vegetables.

Brown Eyed baker

Parmesan-Crusted Goat Cheese with Basil Oil

Parmesan-Crusted Goat Cheese with Basil Oil
Printer-Friendly Version

Ingredients:
For the goat cheese:
½ oz. Parmesan cheese
¼ cup panko
Freshly ground pepper
4 oz. semi-firm plain goat cheese
1 clove garlic
¼ tsp. coarse salt, plus more to taste

For the basil oil:
¼ cup fresh basil leaves
1 clove garlic
¼ cup extra-virgin olive oil

Baguette slices, for serving

Directions:
Place the Parmesan in the bowl of a food processor.  Pulse until finely ground.  Add the panko to the bowl and pulse a few more times so the cheese and crumbs have an even, fine texture.  Season with freshly ground pepper to taste.  Transfer to a shallow plate or bowl.  Wipe out the bowl of the food processor.

Place the goat cheese in a small bowl.  Finely mince the garlic.  Sprinkle the salt over the minced garlic and smash the mixture together with a fork or the side of a chef’s knife until it forms a paste.  Add the garlic paste to the bowl with the goat cheese and season with salt and pepper to taste.  Stir the mixture together until smooth and well blended.  Form the goat cheese mixture into a round ball.  Roll the ball in the Parmesan-panko mixture until well coated.  Cover in plastic wrap and refrigerate.

To make the basil oil, bring a small saucepan of water to a boil.  Add the basil leaves to the pot and boil for 30 seconds.  Drain and rinse immediately with cold water.  Blot the basil leaves with a towel to remove all of the excess water.  Add the basil leaves and the garlic to the bowl of the food processor.  Pulse until finely minced.  Scrape down the sides of the bowl.  With the food processor running, add the oil through the feed tube in a steady stream.  Continue processing until the mixture is well blended and the oil takes on a green hue.  Strain the oil mixture through a fine mesh sieve onto a serving plate.  Place the ball of goat cheese in the center of the basil oil.  Garnish with additional fresh basil if desired.  Serve with baguette slices.

Source: Annie original

Creamy Chicken Taquitos

Creamy Chicken Taquitos
Printer-Friendly Version

Yield: about 12 taquitos
Ingredients:
3 oz. cream cheese, softened
¼ cup salsa
1 tbsp. freshly squeezed lime juice
1 tsp. chili powder
½ tsp. cumin
½ tsp. onion powder
2 cloves garlic, minced
3 tbsp. chopped cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken
1 cup shredded Mexican cheese (cheddar, pepper jack, etc. would also be good)
10-12 6-inch flour tortillas
Cooking spray
Kosher salt

Directions:
Preheat the oven to 425˚ F.  Line a baking sheet with a silicone mat or parchment paper.

In a large mixing bowl, combine the cream cheese, salsa, lime juice, spices, cilantro, green onions, chicken and shredded cheese.  Mix thoroughly until well combined.

Briefly heat the tortillas in the microwave to make them soft enough to roll easily, about 20-3o seconds.  Place a tortilla on a work surface.  Spoon 2-3 tablespoons of the filling mixture down the middle of the tortilla.  Roll the tortilla up tightly around the filling.  Place seam-side down on a baking sheet.  Repeat with the remaining tortillas and filling, spacing the assembled taquitos evenly on the baking sheet.  Spray the tops lightly with cooking spray and sprinkle with a pinch of kosher salt.  (You may be tempted to skip the sprinkle of salt, but it really adds a nice touch.)

(To freeze before baking, transfer the baking sheet to the freezer and chill the assembled taquitos 30-60 minutes.  Transfer to a freezer-safe container or plastic bag.  To bake from the freezer, simply add a few additional minutes to the original baking time, until the filling is warmed through.)

Bake 15-20 minutes, until crisp and golden brown.   Serve with sour cream and salsa, if desired.

Source: Pennies on a Platter, originally from Our Best Bites

Pizza Pretzel Bites

Pizza Pretzel Bites

Adapted from Bobby Flay
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Canola oil
Pepperoni slices, cut into small pieces
Shredded mozzarella cheese
5 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt
Pizza sauce-for serving
1.  Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
2. Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
3. Oil a bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
4. Preheat the oven to 425 degrees F. Bring the water to a boil in a large pot over high heat and carefully add the baking soda.
5. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape. Cut the dough into one inch pieces to make the pretzel bites. Roll each bite flat with a rolling pin. Stuff each bite with pepperoni and cheese. Fold over the dough and pinch the ends. Set bites on a baking sheet and continue until all pretzel bites are stuffed.
6. Boil the pretzel bites in the water solution in batches. We did about 15 bites at a time. Boil for about 30 seconds. Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been lined with parchment paper or a Silpat.  Make sure they are not touching.  Brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes, or until golden brown.
7. Remove from oven and let cool for five minutes. Serve warm with pizza sauce.
Makes about 6 dozen pizza stuffed pretzel bites

Savory Spinach Bites

Savory Spinach Bites
Servings: 18-24 spinach bites, depending on how big you make them
Ingredients
1/2 cup (1 stick) unsalted butter
1 small onion, chopped (about 1/2 cup)
1 teaspoon minced garlic (about 1 clove)
2 10-ounces packages frozen chopped spinach, thawed and drained
1 8-ounce bag of herbed seasoned stuffing mix***I use Pepperidge Farm because it’s the only vegetarian stuffing around.  Which is sad, because I used to love Stove Top brand but then discovered that their “Cornbread” stuffing actually contained chicken.  :(
6 large eggs
1 cup grated Parmesan cheese
Salt and pepper, to taste
Instructions
1. Preheat the oven to 350 degrees.
2. In a large sauté pan over medium heat, melt the butter.
3. Add onion and cook until the onions are translucent and soft, about 5 minutes or so.
4. Add the garlic and cook until fragrant, about 30 seconds.  Remove the pan from the heat and let cool.
5.  In the meantime, remove excess water from thawed spinach by pressing it between paper towels. **You do not need to cook the spinach.
6.  In a large bowl, combine the stuffing mix, spinach, eggs, Parmesan, salt and pepper, and onion/garlic mixture.  Combine well.
7. Line a rimmed baking sheet with parchment paper.
8.  One at a time, using your hands, roll the mixture into individual 1-inch balls.  Place each one on the parchment-lined baking sheet.
9.  Bake the balls for about 15-20 minutes, or until very slightly browned.  **Your kitchen will smell fantastic, I promise.
Dipping sauces:  I used marinara, but you could use Ranch dressing, sour cream, horseradish, etc.  Whatever you like!

The Curvy carrot

Baked Creamy Chicken Taquitos

 

 

 

 

 

 

Baked Creamy Chicken Taquitos

Printable Recipe
Makes: 8 Taquitos
3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray
Preheat your oven to 425˚F. Line a baking sheet with parchment paper.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.
(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)
Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).
Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.
Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone.  Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.
Bake for 15 – 20 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.
**To freeze:  Before baking, chill the taquitos on the baking sheet in the fridge.  Once completely cooled, wrap each taquito individually with plastic wrap.  Place in a labeled freezer bag and freeze.  To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.
Source: Adapted from Our Best Bites

Buffalo Chicken Bites

 

 

 

 

Buffalo Chicken Bites

Printable Recipe
Yield: 48 small bites, or 30 medium bites
3 cups shredded cooked chicken (About 1 store-bought rotisserie chicken, skin discarded)
1/4 to 1/2 cup hot sauce (or more to your taste)
3 1/2 oz. cream cheese, softened
1 3/4 cups sharp or medium shredded cheddar cheese
1/4 cup sliced green onions
1 cup all-purpose flour
4 eggs, lightly beaten
3 – 4 cups Corn Flakes cereal, crushed
Preheat oven to 350˚F.  Line a large baking sheet with parchment paper.  In a large bowl, mix the chicken, cream cheese and hot sauce until combined.  Stir in the cheddar cheese and green onions.
Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls.  Place on a plate or separate baking sheet (not lined) until ready to dip.
In three separate bowls, set out the flour, eggs and Corn Flakes.  Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes.  Place on the prepared baking sheet and bake for 20 to 25 minutes.  Serve warm with ranch or blue cheese dressing.
**If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15 to 20 minutes.  Transfer to a freezer bag and store in the freezer until ready.  To bake, place the frozen chicken balls back on a parchment lined baking sheet and bake at 350˚F for 25 to 30 minutes, until crispy and golden brown.
Source: Adapted from The Food Network via Macaroni and Cheesecake and Made by Melissa

Hot Corn Dip

Hot Corn Dip

2 - (11 ounce) cans mexicorn, drained
2 - (4 1/2 ounce) cans chopped green chilies, drained
2 - cups grated monterey jack cheese (about 8 ounces)
3/4 - cup grated parmesan cheese
1 - cup mayonnaise (not miracle whip)
corn chips, for dipping (frito scroop or tostitos scoops)

Preheat the oven to 350°F Grease a 9 × 13 × 2-inch casserole dish. In a medium bowl, mix the corn, chile's, cheeses, and mayonnaise until fully combined. Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.