These recipes are so easy and delicious! I literally could eat appetizers for every meal and be completely satisfied. Does anyone else think they’re better than some meals? For Super Bowl parties bringing an appetizer is almost always a must! These options will have mouths watering and asking for more, including your recipe! Furthermore, the last dish is actually a family recipe of mine, that came from my Nana. It’s requested at just about every family gathering. The second appetizer has also been a favorite of my families and requested often. The first recipe is a dish I can never get enough of! In conclusion, I’ll be at the Super Bowl Party for the food, y’al. Seriously these appetizers are so yummy, I might have to whip up some now…
Bacon & Cream Cheese Stuffed Mushrooms
- Preheat the oven to 350 degrees.
- Take out 4 ounces of cream cheese from the fridge to let soften.
- Cook about 6 pieces of bacon on the stovetop.
- Wash 1 pound of button mushrooms thoroughly in the sink, using a clean paper towel to pat dry and rub off any excess. Remove the stems from the mushrooms. It’s easiest to use your thumb to gently pop them out. Take the mushroom stems and chop them up.
- Once the bacon is cooked, pat dry with paper towels and chop into bits. Keep in mind, the bacon bits will be going into your stuffed mushrooms. Consequently, the bigger they are, the chunkier your stuffing will be.
- Take the chopped mushroom stems and fry them in the remaining bacon grease until golden brown.
- Next add the cooked mushroom stems, bacon bits, and softened cream cheese. (For extra flavor, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, and/or 1/2 tsp. grater parmesan cheese may be added but is not required). Stir gently until mixed. Take 1 tbsp. of the cream cheese stuffing and add it to each of the empty mushroom caps.
- Bake 18-20 minutes or until the filling is heated through. Enjoy!
Buffalo Chicken Dip
- Preheat oven to 350 degrees.
- Take out an 8 ounce package of cream cheese to soften. (I like to use the portioned carton).
- Chop 2 cups of cooked chicken and place into mixing bowl.
- Add to mixing bowl: 1/2 cup Frank’s Red Hot Buffalo Wings Sauce, 1/2 Blue Cheese Dressing, 1/2 Blue Cheese Crumbles, and the 8 ounce package of softened cream cheese.
- Stir and mix well. I like to use a potato masher to thoroughly mix the cream cheese, this way it cooks more evenly and the taste is uniform.
- Spoon ingredients into a shallow 1 quart baking dish.
- Bake for 20 minutes. Let sit for 5-10 minutes if a more solid dip is desired.
- Serve with celery sticks, Tostitos chips, and/or crackers. Yummy!
Hot Mushroom Dip Hors D’oevre
- 3 packages of 3 types of mushrooms chopped. (1 Oyster, 1 portabella, 1 button).
- A bunch of scallions (green parts only)
- 1 orange or red pepper chopped
- A cup of white wine
- 1 cup of grated jarlsberg cheese
- A pinch of freshly chopped herbs (dill, parsley) – add sparingly
- 1 pound sweet or hot sausage
- Preheat oven to 350 degrees.
- Next, with a drizzle of olive oil, cook sausage on the stove top until browned. Add the mushrooms, cook about 5 minutes. Then add peppers, cook an additional 3-4 minutes.
- Pour in the white wine, cook until most of the liquid evaporates.
- Reduce heat, stir in herbs.
- Spread grated cheese on top.
- Finally, bake in oven proof dish until cheese melts.
- Serve with french bread slices, crackers, or chips. Oh my yum!
Did you enjoy these recipes? As a result, will you try them out for a Super Bowl party or another gathering? Let me know in the comments below under “Leave a Reply!” If you’re looking to Shop Autumn’s Editorial use this highlighted link!3