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Roxy’s Kitchen Chatter/Appetizers

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Ritz Crackers:


1 Stick Melted Butter

1 Packet Hidden Valley Ranch Dressing Mix

1/4 Cup Grated Parmesan

1 T. Red Pepper Flakes

1 Tsp. Garlic Powder

1 Box Ritz Crackers




In baking dish, toss Ritz Crackers with all 5 ingredients.


Bake in 300 degree oven for 15 minutes.





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Loaded Potato Bites:





2 Cups Leftover Mashed Potatoes

2 T. Flour

2/3 Cup Shredded Cheddar Cheese

3 Strips Bacon

1/3 Cup Scallions, Chopped

1 Egg

1-1/4-1-1/2 Cups Italian Bread Crumbs

Salt & Pepper

Ranch Dressing Or Honey Mustard Mustard, For Dipping




1. Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit. Meanwhile shred the cheese, chop scallions, and cook bacon then dice finely. Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions. Take about a heaping tablespoon of mixture and roll with hands into a small ball. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Repeat until done.


2. Heat oil in a medium sauce pan – or use your fryer/over medium/medium high heat to about 350-375 degrees. Whisk egg into a small bowl and season with salt and pepper. Place bread crumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan.


3. Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through. (If takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower.) Once oil is ready, add potato balls in small batches and fry for 1-2 minutes – it will depend on size. Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off. Repeat until done.


4. Allow to cool for a minute or two and serve with dipping sauce.


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Shrimp Stuffed Mushrooms:


1/4 Cup Olive Oil
1/2 Cup Onion, Chopped Fine
1/4 Cup Fresh Basil, Chopped Fine
3 Garlic Cloves, Chopped Fine
1/2 Tsp. Fresh Rosemary, Chopped Fine
6-oz.-(1-1/2 Cups)-Cooked Shrimp, Chopped
2/3 Cup Breadcrumbs, Prefer Fresh
1/2 Cup Parmesan Cheese, Grated
1/4 Cup Mayonnaise
8-(2-in.)-Baby Portobello Mushrooms, Gills Removed


Set oven to 350 degrees.


Heat oil in a heave skillet, add onion, basil, garlic and rosemary. 


Sauté until onion is soft, about 5 minutes.


Place vegetables in a bowl and add everything else except the mushrooms. 


Stuff mushroom caps with filling-(don't be shy, add as much filling as it will hold).


Bake 35 minutes until top is browned.


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Broccoli Cheese Balls:




1-1/2 Heaping Cups Fresh Broccoli Florets
1 Cup Shredded Colby Cheese
1 Cup Shredded Cheddar Cheese
4-ozs. Velveeta, Cut Into Small Chunks
1/2 Tsp. Crushed Red Pepper Flakes
2-1/4 Cups Panko Crumbs, Divided
1 Egg, Lightly Beaten
1/2 Cup All-Purpose Flour
2 Eggs, Lightly Beaten
Vegetable Or Canola Oil




Steam broccoli until slightly softened; let cool.


Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl.


Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli; stir well.


Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14.


Place balls on a plate and refrigerate for at least 30 minutes.


Place flour in a bowl.


Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water.


Place remaining 2 cups Panko crumbs in a third bowl.


Pour about 2 inches of oil in a Dutch Oven or heavy pot.


Heat oil to 375 degrees. For best results use a thermometer.


Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs.


Fry about 4 balls at a time cooking until golden brown on all sides.


Drain on a paper towel-lined plate.


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3/4 Cup Plus 1 T. Butter, Room Temperature
1/2 Cup Powdered Sugar
1/4 Tsp. Salt
1-3/4 Cup All Purpose Flour
6-oz. Package Butterscotch Chips
1 Cup Finely Chopped Pecans

Rum Glaze:

3 Cups Powdered Sugar
1 Tsp. Rum Extract
1/2 Cup Chopped Pecans
3-4 T. Milk Or Water




Cream butter with powdered sugar and salt til light and fluffy.


Blend in flour, mix well.


Add butterscotch chips and 1 cup finely chopped pecans.


Shape dough, a scant teaspoonful at a time, into balls.


Place 1 inch apart on ungreased cookie sheet.


Bake in 325 degree oven for 15 minutes or until firm, but, not brown.


Let cool on wire racks.


Make Rum Glaze:


Put all of the ingredients in a mixing bowl; mix until smooth.


You can either dip the cookies in the glaze or use a spoon to pour over cookies. 


Sprinkle with chopped pecans.


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Zucchini Cakes:


Fresh Zucchini, Cheese and spices blended together and fried until golden.  

This makes 8 zucchini cakes.


1 Large Zucchini Grated, Excess Water Removed

***To remove excess water after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water.

1/2 Cup Freshly Grated Parmesan Cheese
1 Cup Panko Bread Crumbs
Sprinkle Of Ground Nutmeg-(About 1/8 Tsp.)
***Don’t Use Too Much Nutmeg Or It Can Quickly Take Over The Taste, Less Is More!
1/4 Tsp, Paprika
1 Clove Garlic, Minced
1 Egg
1-2 T. Olive Oil


Combine all ingredients, except Olive Oil, in a bowl and mix throughly,


Using a heaping tablespoon, firm the mixture into 8 patties.


Heat Olive Oil in a pan over medium heat.


Once heated, add patties and cook until golden brown; about 3-4 minutes per side.


Serve with Hidden Valley Ranch Dressing.


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Cheesy Cauliflower Patties:


1 Head Cauliflower
2 Large Eggs
1/2 Cup Cheddar Cheese, Grated
1/2 Cup Panko
1/2 Tsp. Cayenne-(More Or Less, To Taste
Olive Oil


Cook cauliflower in boiling water, until tender; about 10 minutes; drain.


Mash the cauliflower while still warm.

Stir cheese, eggs, Panko, cayenne and salt, to taste.


Coat the bottom of a skillet or griddle with Olive Oil over medium-high heat.

Form the cauliflower mixture into patties about 3-in. across.


Cook until golden brown and set, about 3 minutes per side.


Keep each batch warm while you cook the rest.


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Sausage Balls:


1-lb. Sausage Or Hot Sausage/Your Favorite Flavor
2 Cups Biscuit Baking Mix
1-lb. Shredded Cheddar Cheese/Habanero/Pepperjack
***Use Whatever Cheese You Want Or Make A Combination 


Mix everything really well together in a bowl and roll into walnut size balls. 


Place on baking sheets about 2 inches apart. 


Bake at 350 degrees for 20-25 minutes until sausage is cooked through and they are golden brown.


Keep in a covered container.


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Pretzel Coated Onion Rings:


2 Medium Onions

1-(7-oz.)-Pkg. Everything Pretzel Crisps

2 Cups Buttermilk

2 Tsp. Sirracha

1/4-1/2 Tsp. Salt


Preheat oven to 425 degrees.


Line two baking sheets with wire cooking racks and spray with non-stick Olive Oil Spray.


Cut onion into thick rings, desperate each ring.


Mix buttermilk and Sirracha together into a shallow baking dish.


Add onion rings and toss, making sure each ring is coated.  


Let soak for 15 minutes.


To Make The Coating:


Put the package of Everything Pretzel Crisps into the food processor, pulse until the pretzels resemble a Panko bread crumb.


Transfer to a deep bowl or plate.


Take onion rings soaked in buttermilk and coat in pretzels.


Transfer to rack.


Spray rings with Olive Oil Spray and bake until golden brown and super crispy, about 18-22 minutes.


***To Reheat:


Wrap in foil and place in a 350 degree oven for 3-4 minutes.


*** I like to dip these in Hidden Valley Ranch Dressing.  This is how I make the dressing, I like it better than the bottled dressing.


**^By using the pie pan, it saves a mess from getting on the kitchen counter.  I use this method a lot when making seasonings, dressings. etc.


Take an aluminum pie pan and put an empty salad dressing jar in the middle of the pie pan.


In a mixing bowl, add 1 cup Kraft Real  Mayonnaise, 1/2 cup milk and 1 Pkg. Hidden Valley Ranch Salad Dressing Mix; stir well until thickened.


Pour into salad dressing jar; put lid on and refrigerate.











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Salami & Cream Cheese Roll-Ups:




1-(8-oz.)-Pkg. Deli-Style Hard Salami

***Thinner Is Better As It Rolls Easier

6-(8-oz.)-Pkgs. Cream Cheese, Room Temperature

1/2 Green Pepper, Sliced Thin

Your Favorite Crackers




Place a piece of plastic wrap on a clean surface. 


Place the cream cheese on top of the plastic wrap and cover with another piece of wrap the same size. 


Roll out the cream cheese into an even layer rectangle shape, approximately 1/4-inch thick. 


Remove the top layer of plastic wrap and lay out the salami on the cream cheese layer until all the cream cheese is covered.


Lightly press the salami into the cream cheese to make it stick. 


Place the another plastic wrap and carefully flip the salami and cheese so that the cream cheese is again on top. 


Remove the wrap and place the slices of green pepper randomly all over the cream cheese. 


(Add any other veggies you'd like, just don't overfill it.) 


Gently lift the edge of the plastic wrap and bend inward, move the plastic wrap out of the way and carefully begin rolling. 


Roll the salami over the cream cheese being careful not to leave any air space and use the plastic wrap to pull it tight as you work. 


After it's all wrapped up like a log, secure the plastic wrap around it. Refrigerate at least 4-6 hours or overnight. 


Cut the roll-ups slices thin and place on a cracker. As large crackers may need a thicker slice, while smaller crackers will need one cut thinner. 


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Deep Fried Mushrooms:



10-oz.s Whole Fresh Mushrooms

1 Cup Flour

1/2 Cup Cornstarch

3/4 Tsp. Baking Powder

1/4 Tsp. Salt

1 Cup Water

2 Cups Panko Breadcrumbs




In a large bowl mix flour, baking powder and salt. 


Add water and mix until a smooth batter has formed. 


Dip mushrooms into the batter and coat evenly. 


Allow excess batter to drip off. 

Roll the mushrooms in breadcrumbs until coated thoroughly. 


Repeat until all mushrooms are coated.


Heat deep fryer to 365 degrees. 

Deep fry mushrooms in batches until golden brown. 


Drain on paper towel-lined plate.


Serve with Hidden Valley Dressing/Your Favorite Dipping Sauce-(Opt.)


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Crab Stuffed Mushrooms:




1-lb. Fresh Mushrooms
1/4 Cup Celery, Finely Chopped
2 T. Onions, Finely Chopped
2 T. Red Bell Peppers, Finely Chopped
1/2-lb. Crabmeat
2 Cups Oyster Crackers, Crushed
1/2 Cup Cheddar Cheese, Shredded
1/4 Tsp. Garlic Powder
1/2 Tsp. Old Bay Seasoning
1/4 Tsp. Black Pepper, Ground
1/4 Tsp. Salt
1 Egg
1/2 Cup Water
6 Slices White Cheddar Cheese




Preheat oven to 400 degrees.


Wash mushrooms and remove stems.


Set caps aside, and chop half of the stems.


Saute chopped mushroom stems, celery, onion and pepper in butter for 2 minutes.


Transfer to a plate and cool in refrigerator.


Combine sauteed vegetables and all other ingredients/-(except cheese slices)-and mix well.


Place mushroom caps in a sprayed or buttered baking pan stem side up.

Spoon 1 Tsp. stuffing into each mushroom cap.


Cover with a piece of sliced cheese.


Bake for 12-15 minutes until cheese is lightly brown.



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Baked Potato Skins:


6 Small To Medium Russet Potatoes

1-1/2 T. Canola Oil

Sea Salt

3 T. Butter

1/4 Tsp. Garlic Powder

1/4 Tsp. Onion Powder

1/2 Cup Finely Shredded Cheddar

1/2 Cup Finely Shredded Monterey Jack

4 Slices Crispy Cooked Bacon, Chopped

1 Green Onion, Finely Chopped

***Can Sub Chives

Sour Cream-(Opt.)


Preheat oven to 375 degrees.


Scrub, dry and poke the potatoes 8-10 times using the tunes mined of a fork.


Using your hands, rub the potatoes with a little Canola Oil and sprinkle generously with salt.  


***I Will Use Kosher Salt


Place them on a baking sheet.


Bake 50-60 minutes or until they are cooked through.


Let them sit until cool enough to handle.


Preheat oven to 450 degrees.


Using a spoon, scoop out the insides leaving 1/4-1/2-in. around the inside of the skin.


Melt butter in microwave.


Whisk in garlic Powder and onion Powder.


Brush over the tops and bottoms of the potato skins.


Using the same baking sheet that you cooked the potatoes on, place in oven for 10 minutes.


Flip and bake for another 10 minutes.


Top each with both cheeses and bacon.


Return to oven for 5 minutes or until cheese is melted.


Top with green onions-(or chives)-and sour cream-(Opt.)





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Marshmallow Caramel Popcorn:


1/2 Cup Brown Sugar

1/2 Cup Butter

9-10 Marshmallows

12 Cups Popcorn

***I Just Microwave A Bag


Put popcorn in a large bowl.


In microwave-safe bowl, microwave brown sugar and butter for 2 minutes; add marshmallows. 


Microwave until melted, 1-1/2 to 2 minutes. 


Pour over popcorn; toss to coat.




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These are my favorite hot wings.


i made whole wings yesterday.


Hot Wings:


For Whole Wings:


Used Recipe Below/Baked Them At 400 degrees For A Half Hour/Turned Them Over And Baked Them Another 30 Minutes. 


***Everyones Stove Is Different, So Keep An Eye On Them!


Baked Hot Wings/Drumetttes: 


***Prep ahead and refrigerate them longer than an hour!  I refrigerated them after coating them for several hours before dipping them in the hot sauce.


Serve with Hidden Valley Ranch Dressing.


Hidden Valley Dressing:


In a bowl, add 1 pkg. Hidden Valley Dressing, 1 cup Kraft Real Mayonnaise and 1/2 cup milk; whisk.  


Put the dressing in an empty salad dressing jar; refrigerate.


Baked Hot Wings:  


Make enough coating to cover the number of wings and drummettes you have!  I doubled the coating and sauce ingredients.


You Will Need:


Chicken Party Wings & Drummies




In A Bowl, Mix The Following:


3/4 Cup All Purpose Flour


1/2 Tsp. Cayenne Pepper


1/2 Tsp. Garlic Powder


1/2 Tsp. Garlic Salt


For Sauce:


1/2 Cup Melted Butter


1/2 Cup Frank's Red Hot Wings Buffalo Sauce


Line a baking sheet with foil and spray with non-stick cooking spray, this is very important!


Add the flour mixture to Tupperware Container; put lid on and shake.


Sprinkle garlic salt and pepper on both sides of wings and drummies.


Add the chicken wings/drummettes to Tupperware Container; seal and toss until well coated with the flour mixture.  


Place the wings on the prepared baking sheet and refrigerate for a few hours; don’t skimp on the time-the longer, the better!


Preheat the oven to 400 degrees.


Whisk together the melted butter and hot sauce in a bowl .  


Dip the chicken wings/drummettes into the butter/hot sauce mixture and place on the prepared baking sheet.


Sprinkle Garlic Salt and McCormick Coarse Ground Black Pepper over.


Bake in the preheated 400 degree oven until the chicken is no longer pink in the center and crispy on the outside.  Turn them over halfway through total baking time!




***I baked them for 20 minutes, turned them over and baked for 25 minutes.


Serve with Ranch Dressing.



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