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January 2001


It's Super Bowl time, and who can watch without some snacks?
Serve up some hot bites, and some really HOT bites with the recipes for this month. These are easily reheatable in a microwave, so enjoy!

Stuffed Crust Pizza Bites

Prep Time: 25 minutes
Ready In: 50 minutes

2 (10-oz.) cans Refrigerated Pizza Crust
8 oz. mozzarella cheese, cut into 48 cubes
48 slices pepperoni (3 oz.)
1/4 cup olive or vegetable oil
1 1/2 teaspoons dried Italian seasoning
2 tablespoons grated Parmesan cheese
1 (14-oz.) jar pizza sauce, heated

Heat oven to 400°F. Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares. Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down, with sides touching, in sprayed pie pans. In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese. Bake at 400°F for 16 to 22 minutes or until golden brown. Serve warm with warm pizza sauce.

Piglets in a Blanket

Prep Time: 25 minutes
Ready In: 40 minutes

1 (8-oz.) can Refrigerated Crescent Dinner Rolls
24 fully cooked cocktail wieners
Ketchup or sweet and sour sauce

Heat oven to 375°F. Grease cookie sheet. Unroll dough; separate into 8 triangles. Cut each triangle into 3 smaller triangles. Place wiener on shortest side of each triangle; roll up to opposite point. Place, point side down, on greased cookie sheet. Bake at 375°F for 11 to 15 minutes or until deep golden brown. Immediately remove from cookie sheet. Serve with ketchup or sweet and sour sauce, as desired.

Chili Potato Dippers with Cheddar Jalapeņo Dip

Prep Time: 15 minutes
Ready In: 40 minutes

4 medium russet potatoes
2 tablespoons olive or vegetable oil
1 teaspoon chili powder
1/2 teaspoon garlic powder

Cheddar Jalapeņo Dip
1/3 cup sour cream
1/3 cup mayonnaise or salad dressing
1/4 cup finely chopped tomato
1 oz. (1/4 cup) finely shredded extra-sharp cheddar cheese
1 to 2 jalapeņo chiles, seeded, finely chopped
2 tablespoons sliced green onions

Heat oven to 450°F. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray. Cut potatoes into thin wedges. In large bowl, combine potatoes, oil, chili powder and garlic powder; toss to coat. Place in sprayed foil-lined pan. Bake at 450°F for 20 to 30 minutes or until tender and golden brown, turning once. Meanwhile, in medium bowl, combine all dip ingredients except onions; mix well. Sprinkle with onions.

Visit The whole kit'n kaboodle for more great recipes!