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See Recipes & Chapters below for: Sausage Balls, Baked Mac & Cheese Bites, Christmas Tree, Sliders, Crostini, Reindeer Cheeseball, Crab Stuffed Mushrooms, Egg Dip, Brie Bites, Pinwheels
Recipes:
https://catherinesplates.com/sausage-rolls-appetizer/
https://catherinesplates.com/baked-mac-cheese-bites-appetizer/
https://catherinesplates.com/ritz-cracker-christmas-tree-appetizer/
https://catherinesplates.com/chicken-cordon-bleu-sliders/
https://catherinesplates.com/sausage-cream-cheese-balls-appetizer/
https://catherinesplates.com/sausage-crostini-appetizer/
https://catherinesplates.com/christmas-cheese-ball-appetizer-reindeer/
https://catherinesplates.com/christmas-cheese-ball-appetizer-pomegranate-ornament/
https://catherinesplates.com/crab-stuffed-mushrooms-appetizer/
https://catherinesplates.com/humpty-dumpty-appetizer-dip/
https://catherinesplates.com/brie-cranberry-bites-appetizer/
https://catherinesplates.com/meatball-subs-on-a-stick-appetizer/
https://catherinesplates.com/ham-cheese-crescent-pinwheels/
00:00 Sausage Balls
08:55 Baked Mac & Cheese Bites
18:22 Ritz Cracker Christmas Tree
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0:00
Hello everyone and welcome back. Today I'm going to show you how to make delicious
0:05
sausage rolls. There's many, many different ways to make these, but this
0:10
sounds delicious. I've never made these before, so we're going to make these together. It's a perfect last minute
0:16
appetizer if you're looking for one. We still got New Year's coming around the corner. We still got football heading
0:23
right into January. Breakfast it is this morning. So, we're going to start off
0:28
with one pound of breakfast sausage. And I say breakfast sausage because it's got
0:34
some flavor and it's really delicious. People use this a lot to slice up, fry
0:39
up, make like a sausage gravy to go over biscuits with this. So, we're going to
0:45
cut this open, just put it into a mediumsized bowl, and we'll get started with that. All right. I'm using the
0:51
Jimmy Dean. Not sponsored by anybody. Pop this in there
0:58
and get all that goodness out of there. Oh, this breakfast sausage always smells
1:04
so good. Kind of break this up. Be easier to mix all together. Oh, let me
1:10
know if you've ever heard of sausage rolls. I've wanted to make these for the longest time. And here we are. Okay,
1:17
we're going to crack in one egg. We're going to stretch out this sausage mixture.
1:24
We got to bind it. That's what the egg is for. Nice and pretty yolk in there. Can y'all
1:30
see that? We're going to add in one cup of bread crumbs. Now, make sure they're
1:35
the original. You don't want them seasoned like an Italian seasoning or anything like that. And if you want to
1:41
use panko crumbs, you can do that also. All right, we'll put that in. Okay, now
1:48
what we're going to do is season. We're going to start off with two tablespoons of parsley. This is just dried parsley
1:55
flakes. Add a nice color to the dish.
2:01
All right, let's put one over here. All right, we got onion powder. We're going
2:06
to put in one teaspoon. Let's get down there. And we've got garlic powder. One
2:15
teaspoon. Everyone's sleeping in. We got late late work schedules today. So, but
2:22
I'll wake them up with this. All right, we're going to bring out the thyme.
2:28
Time is always a good flavor for sausage. All right, we'll go in. We're going to put in one teaspoon. Now, what
2:35
I like to do, set that down. Just kind of crush it up in your hand. releases
2:41
the flavor of the thyme out of the little dried leaves there. Let's see. We're
2:49
going to go in with a pinch of black pepper. How much do you like? That's how much you want to put in. Don't overpower
2:55
it. And then I got to get my salt. We're going to go in with half a teaspoon of salt. Let's say right
3:03
there. All right. Let's mix that together.
3:08
We're going to combine it well. As soon as I get this all mixed up, I'm going to bring you back and we'll start the
3:13
second step. All right, it's all mixed up. I just kind of flatten it down in the bowl because we're going to cut this
3:19
into pieces equally once we get our pastry rolled out. Now, I'm using puff
3:27
pastry. There's two sheets that come into a box. You want to make sure you thaw this out before you use it.
3:34
Sometimes it'll take about 40 minutes or so on your countertop.
3:39
I'm using a piece of parchment paper. I just put it on a silicone mat. Comes in
3:44
a package of two. So, we're going to open it up.
3:50
Take one out. You're going to lay it on the parchment. Unfold it.
3:58
Take out the paper. Unfold it. All right. I'm going to take my rolling
4:04
pin. We're just going to roll it out just a little bit. Thin it out. Now, I'm keeping an eye on those three lines that
4:11
we had the folds on because that's where we're going to cut. There we go. I'm
4:17
going to follow the fold line down. Now, you don't want to cut through the
4:22
parchment. There we go. I'm just going to equally
4:27
spread these out. All right, let's bring our sausage mixture
4:33
over. We're going to divide the sausage mixture six ways. One, two. I'm going to go all
4:40
the way down. I'm going to go get some gloves on.
4:46
We're going to take one of the six there. What you want to do is
4:51
just kind of form it into a log shape. Roll it. Squeeze it till we get a nice
4:58
long shape. Want it kind of even. We're going to place it down and then just
5:03
work with it till you get an even long log shape here.
5:09
Just like that. So once I get done with this one, I'll
5:15
prepare the other three. Now you can certainly half this recipe if you want to do that. We're going to bring this up
5:23
to the top. Then we're going to bring this one up to the top and stretch it just a little bit. Pinch it down. Close
5:30
it in at the end. Close it in at the end here. And then I'm going to roll it.
5:37
Just like that. All right. Let me do the other two. We're going to pull it over.
5:43
And then we're going to bring this side up and seal it. Just like that.
5:51
All the way down. We're just going to pinch that side closed. And this side,
5:57
we'll just roll it. Now, you could even bring a fork to the mix and do that.
6:05
Let's roll it. Okay. I'm going to cut off the ends
6:10
here. This just dough. And then we're going to
6:16
cut these into two inch pieces.
6:21
One, two, right there.
6:30
Now, you can make these bigger if you want.
6:36
Ah, there we go. You're going to take your knife. We're going to pierce the
6:41
top of the dough two times. Create little air pockets. Oh, they
6:49
smell delicious. They're not even cooked yet. All right, got these last two here.
6:56
Make sure you can see through the top layer of the dough there. All right, we're going to lay them on a
7:02
sheetpan lined with some parchment paper. Give them some space about 2 in apart.
7:14
These are going to be so fun to eat. They look pretty.
7:19
Perfect for New Year's. Perfect for your New Year's Eve party, but like I said, or having them for
7:27
breakfast. All right, let's top these. Okay, I have a small bowl with one
7:32
tablespoon of water. I'm going to crack an egg into it.
7:41
Take your fork, beat that together until it's nice and frothy. We're going
7:48
to take a pastry brush and we're going to coat the tops
7:54
of the dough here. We'll make these nice and golden. The drips are okay.
8:01
I'm going to place this in the oven. It's been preheating at 425°.
8:07
We're going to bake these for about 20 minutes until they get nice and puffy and golden brown. While that's
8:13
happening, I'm going to make the second batch and then I'm going to bring you back and show you how I'm going to serve these up.
8:19
Okay, I've just pulled these out of the oven. Don't they look delicious? Look
8:25
how golden brown all the way around. That sausage totally cooked through. I'm
8:33
going to show you how I'm going to serve these up and give it a try for you. All right, serve them up on a platter.
8:39
In the center, put you a little bowl and then fill with your favorite dipping sauce. I'm using a honey mustard. You
8:46
can use ranch, buffalo sauce, whatever you like.
8:55
Today we're going to make baked macaroni and cheese mini bites. An appetizer,
9:01
perfect for New Year's, football season. Heck, you can make these as a side dish.
9:07
Serve them up with your meatloaf, chicken, pork, or any other dish you want to make. We're going to start with
9:13
the pasta in the back. While that's cooking, we're going to make a delicious creamy sauce to pull it together. Bake
9:20
it in the oven till it's golden brown and nice and crispy on the outside and then serve them up. Now, I brought a
9:27
large pot of water to a boil. You place a lid on it. It comes to a boil faster.
9:32
We're going to add in about half a tablespoon of salt so we can flavor the pasta.
9:40
We're going to use 8 oz. I'm using elbows here. You want to make sure that you're using a small pasta for this
9:47
recipe.
9:57
Let's see. Right there. That should look good. We're going to stir the pasta for
10:02
one minute. That'll help keep it from sticking. And then we're going to cook it. Per the directions on the back of
10:09
the package for al dente about 6 minutes. I'm going to place my strainer
10:15
on the pot and use that when we're ready to strain the pasta out once it's done.
10:24
Now, this is really easy to put together. While the pasta is cooking, we're going to go ahead and make that
10:29
cheesy creamy sauce. It's going to pull it all together. You're just going to need a medium saucepan. We're going to
10:36
place it on a medium heat. To the pan, we're going to add in 3 tablespoon of
10:42
butter. One, two,
10:48
and three.
10:55
We're going to allow that to melt. Okay, now that we've got a sizzle going on with our butter, we're going to add in
11:00
two teaspoon of minced garlic. I'm just using up my jarred garlic here.
11:08
Little bit more. There we go. We're going to stir this around
11:15
for 1 minute. I'm going to bring in my whisk here.
11:22
We're going to start whisking in two tablespoons of allpurpose flour.
11:32
And we're going to cook this for about 2 to 3 minutes.
11:38
Make sure you time your minutes here. All right, on the last minute, I'm going
11:43
to go ahead and start seasoning with half a teaspoon of salt.
11:48
Another
11:54
quarter there. I had a quarter here. 1/4 teaspoon of black pepper.
12:04
And then we're going to add in some paprika. I'm going to sprinkle in
12:10
I'm going to add in about 1/4 teaspoon. A little bit more.
12:17
All right, we're going to open up a can of evaporated milk. We're going to measure
12:24
out 8 oz. If you don't have evaporated milk, you can use regular milk.
12:34
There we go. We're going to slowly whisk in the milk. Look at that color. Yeah.
12:43
All
12:48
right, we're going to whisk this for about five minutes. While that's happening, we're going to shred some cheese.
13:00
Now, I've turned off my sauce. We're going to grate 8 oz of cheddar
13:06
cheese. I like to grate my own cheese. doesn't have any
13:12
inclusions in it and we don't want that potato starch that you normally find in
13:17
bagged cheese. Now, I finished adding the other 4 oz of
13:22
the evaporated milk and smoothed out my sauce.
13:28
You want it nice and creamy like that. We're going to add in the shredded
13:35
cheese. Now, I like to grate my cheese. If you use the bag cheese, I'm gonna tell you what's in here, which was
13:41
crazy. It's got a potato starch in there. It's also got a natural mold
13:48
inhibitor in there. Can you imagine what that is? But this cheese right here,
13:54
it's cheddar cheese. So, we're going to go in. I'm going to sprinkle it in.
14:01
Start mixing that in until it all melts.
14:22
right? Get it all stirred in. Now, it may not all melt, and that's
14:27
totally fine because it will melt when we add the pasta and then also when it goes in the oven to bake.
14:37
But you just don't want to cook it any longer than what we did. There we go.
14:46
Now, this is where you're going to adjust any seasonings that you may want
14:51
in your sauce. Here, let me tell you, I don't need any more. So, what we're going to do, bring over our pot of
14:59
cooked, drained pasta.
15:10
And we're going to add the sauce.
15:21
Oh, that looks so good. It's very tasty, too. Let's mix this together.
15:30
I'm going to be using a 2410 muffin pan. Or you can use the 12 muffin
15:36
tin pan. That's the standard size. And you'll put more mixture into each one.
15:42
But I'm going to be using the minis here because they look like appetizers. Now, I'm just taking a pastry brush and I'm
15:48
just swiping it through some very soft butter here. And I'm going to coat each
15:54
of the tins here. You want these to pop out just like that. Get all the way down
15:59
to the bottom and the sides. Now, I will be laying my muffin tin on
16:06
another sheet pan. That'll just keep the butter from going into the oven. We got our macaroni and cheese here. I'm using
16:12
a 1 and 1/2 in scoop or it's kind of like a two tablespoons worth that you can put into each cup. So, I'm just
16:19
going to go in, smooth it out, and then pop it in. Just like that. The perfect
16:25
bite. Now, make sure you push it in there. That way, it can form pretty good
16:31
in there. Now, you may have leftovers that didn't
16:37
fit in the pan. And after these cook, you can make the rest of them, or you can just put it into the refrigerator
16:44
and use it for leftovers or heat it up for another meal. Because this can both be used as an
16:50
appetizer or a side dish. When you're making the mini muffins here, you're
16:57
going to be using less in each cup than you would in a standard size one. You might be getting three or four of them
17:03
in in that one there. So, you might have leftovers and have to double up. I'm
17:08
just going to put it in a to-go container and pass it off to the kids to take to their house
17:14
because it won't even make it into the refrigerator. I'm telling you, not with them. Joseph's the big cheese eater and he
17:22
loves macaroni and cheese. Now, we are going to put a topping on here before we place it in the oven.
17:29
I'm going to be using some Italianstyle bread crumbs. Now, the ingredients in
17:34
here, it has dried parsley, spices, onion
17:40
powder, paprika, and other ingredients. I just put it in a bowl here. I was
17:46
going to use a spoon, but it might be easier if I just do that right on top. Give it a nice little crispy, crunchy
17:51
bit on the top there.
17:58
Okay, I've got my oven preheated at 350°. Since I'm using the mini tins today, I'm
18:05
going to be baking these for about 15 to 20 minutes till they're nice and golden brown on the top. If you're using the
18:11
standard size, I would go up to about 25 to 30 minutes. I'll be back. I sprinkled dried parsley
18:18
on top to give it a pop of color. I let these sit in the pan for about 5 minutes
18:23
to kind of pull their shape together. The perfect mac and cheese bite. Merry
18:28
Christmas everyone. Welcome back to Catherine's Plates. I'm going to show you how to make this delicious Ritz
18:35
cracker Christmas tree appetizer. Doesn't this look delicious? I'm going
18:42
to tell you what, no one's going to want to take one off of there because it looks so good. We're going to start
18:47
making that filling first. Let's build this Christmas tree. The first ingredient is going to be this buson
18:54
cheese. We're going to need 8 oz. Now, this one has 6 ounces in it. So, I got
18:59
another one so I can pull out a few ounces from here. Now, as you can see, the name looks like it says buren
19:05
cheese, but let me tell you, it is called Busousan cheese. We've used it before in recipes and it's very
19:12
delicious. This one has a garlic and herbs flavor to it. So, we're going to add it to a large mixing bowl.
19:22
They come in different flavors. There we go.
19:31
And
19:36
2 oz from this one. I think that'll be good right there.
19:44
I'm going to break it up.
19:50
Now, to that, we're going to add in 10 oz of spinach. This is the frozen
19:57
spinach that's already been chopped. Now, I thought it out and then I rung out any of the excess water from the
20:05
spinach to kind of keep it dry. So, we're going to add that. I'm going to show you the box here of what it looks
20:10
like just so you can have an idea. So, you know you're getting the right stuff.
20:15
That right there. Now, we're using the HB.
20:20
All right. We're going to set this off to the side for just a second. We're going to bring over roasted red bell
20:26
peppers. Now, if you can't get it open, you use your husband.
20:33
Okay. So, there we go. He's handy to have in the kitchen. Plus, he's my cameraman. This will add the red to our
20:40
Christmas tree. We've already got the green. Okay, so we're going to take one out. You want about a/4 cup. Look at
20:47
those charred bits on there. I love this because they're already cooked. Nice and
20:53
charred. I'm just going to chop it up into small
20:58
dices. Got to add flavor everywhere you can. All right, I'm going to see what this
21:03
was packed in. packed in water and it has the sea salt flavor to it. We got a
21:09
fine dice here. That looks good. Let's go ahead and add that to our mixture.
21:20
We're going to give it some seasoning extra flavor. We're going to go in with 1/4 teaspoon of garlic powder, 1/4
21:27
teaspoon of onion powder. I'm going to mix the whole thing up and give it a try and then see if we need to add any salt.
21:35
I'm just going across and then back over again
21:43
and back over again. All right, let's cream all of this together.
21:52
Now, you can make this mixture ahead of time and then build your tree right
21:59
before you need the tree for the appetizer.
22:04
Okay, I got this all mixed up. I'm going to go in with my spoon, give it a taste, and see if I need to add any salt.
22:19
I'm going to be adding a little bit of salt. About an eighth of a teaspoon or a pinch.
22:26
There we go. I'm going to mix that together. We're going to build a tree.
22:36
We're going to lay half of the crackers down on your serving platter, which will be 30. Now, lay them the front side
22:44
down. Now that's the back side. That's the
22:49
front side. Oh, so the back side is flat. Yeah, he'll show you.
22:58
See, that's flat. That's not flat. You see, right? Yeah.
23:04
Learn something every day. So did I. I thought he was going to eat it. I think they did, too. Raise your
23:09
hands if you thought he was going to eat that cracker. I better not see one hand.
23:14
These are Ritz crackers and they're delicious. Yeah, they are. To me, they kind of got a buttery flavor
23:19
to them. Now, this is not where the crackers are going to be. We're going to be building these up into a tree. So,
23:26
I'll have Thomas keep track of the amount. Now, you want to be sparingly
23:31
with the mixture as we're going to put some on each of the 30 crackers. So,
23:37
keep that in mind. Probably about that much right there. We could always go back and fill more.
23:45
All right. I got to admit now I'm tempted to eat one, but I won't.
23:50
You can have the whole one after it's all said and done. All right. Make sure it goes to the edge.
23:58
This is a perfect little appetizer. And it's just going to look cute.
24:03
Mhm. That smells delicious. That little bit of salt really helped. It really made all the difference. So, all right.
24:10
I'm going to bring you back as soon as I get all of these finished. Now, I'm using the buson cheese. You can
24:17
use other types of cheese. You just want to make sure it's a very soft, mild cheese, very creamy like.
24:25
And it's got flavor in it or you can add your own flavor to it. We're almost done here.
24:30
You could probably do cream cheese. Yeah. Make it very, very soft. But, you know, you got to make sure that it's going to hold up to everything and which
24:38
cream cheese should. All right, I'm just filling in where I need to with the rest
24:43
of that mixture. There wasn't much left to do that with. What we're going to do is take the other 30 Ritz crackers and
24:50
we're going to place them on top of the mixture on each cracker. Make sure the
24:55
top part of the cracker is facing up.
25:00
Just kind of squish on there a little bit.
25:06
Just a light little tap. Don't squish all your mixture out. Then it'll look funny.
25:16
All right, we're going to finish these up. All right, that should give us 30.
25:22
All right, let's build the tree. I'm going to pull these off except for
25:27
10 of the sandwiches to create the bottom base of our tree
25:33
and then we'll come in with the rest of them. Now, this is going to be like 3D. So, it's going to be on top of each
25:40
other as a tree shape like I showed you earlier. So, we're going to create a circle with eight of them. Four, six,
25:47
eight, nine, and then 10 in the center. Two in the center. Now, you're going to
25:52
build this before you're ready for your party. And then we're going to build up from
25:58
there. We're going to create the second layer.
26:05
Okay, we have one in the center. And then I'm going to put one, two, three, four,
26:11
five, and six on that second layer from the bottom.
26:18
All right, we're creating our third level from the bottom.
26:25
All right. How does that look? So far, we got it. All right. Let's create level
26:31
four, which we're going to put three right on the top. One, two,
26:39
and three. We're going to put two on top of there. One.
26:48
There we go. Two. and one. All right, there we go.
26:56
Now, we're not finished yet. We're going to put some lights on the tree. In the vegetable section of your store,
27:02
they make things pretty simple for you when they chop up vegetables. All right, I've got three bell peppers, red,
27:10
yellow, and green. It came in a little container already diced up. You know,
27:16
it's Christmas. You're doing parties. you're doing tree trimmings, whatever
27:21
you're doing, make your life easy. So, we're going to take some of these. We're gonna sprinkle it all over the Ritz
27:27
cracker Christmas tree. And then we got to make a star.
27:35
Now, you can certainly dice your own if you want, but I'm going to go around the Ritz crackers, add these diced peppers,
27:43
put it around your platter. I'm using a whole yellow bell pepper.
27:49
I'm just going to cut off one side. That's where we're going to cut our star
27:55
out of. And I'm just going to take some cutting shears. Now, if you're really good at using a pairing knife, you can use that also. And what we're going to
28:02
do is cut on one side a V.
28:10
Then we're going to turn it. And then we're going to cut another V.
28:23
There we go. Then we're going to go on the other side directly opposite of that one. And we're going to cut another V
28:31
up to the point of our first tip right there.
28:36
And then we're going to cut the other side of the V. All right. Now, we're going to cut two
28:41
V's down at the bottom portion here.
28:47
And then we're going to make an upside down V right here.
28:54
There we go. That's about the easiest way you can do it. We're going to top our tree with it.
29:00
All right. We're just going to put it right on top of our Christmas tree. We'll put it like that. There we go.
29:08
Merry Christmas, everyone. And here's my Ritz cracker Christmas tree appetizer.
29:15
Welcome back everyone. Today we are going to make the perfect appetizer. Or
29:21
you can even use this as a quick weekn night dinner. We're going to make chicken cordon blue sliders.
29:30
You know these. There's chicken, ham, Swiss cheese. We got a delicious sauce
29:36
on the inside. And we're gonna flavor those buns with something on the outside of them. First thing we're gonna set up
29:43
is our sheetpan. And let's talk about the buns. Now, I'm
29:50
using these sliders. They're soft, they're white, and they're minis. There's 12 of them in this package. You
29:57
can even use the Kings Hawaiian rolls if you want to do those. Now, these are already pre-sliced. For the king's wine
30:05
rolls, you do need to take your big serrated knife and run it through them lengthwise to get tops and the bottoms.
30:13
So, we're going to go ahead and take these out of the package. And then I'm going to place the bottoms on our
30:18
sheetpan. Y'all, this is a great one. If you've got a pot luck, you got a
30:23
football game fixing to happen and you need something quick and easy, these are it.
30:32
All right, we'll lay them like this. We've got 12 of them happening. You can make as many of these as you want.
30:38
That's what's great about this recipe. All right, let's pull the tops off and save them for later.
30:48
Now, if y'all are wanting to know the ones that I'm using, these are the
30:53
Pepperage Farm Bakery Classics, and there's 12 of them in the package.
31:03
All right. The next thing we're going to do is we're going to get some mayonnaise on the bottom of the buns here.
31:12
So, we'll just squeeze a little bit on each one. These are mini sandwiches,
31:19
so we got to have a dressing, right?
31:24
And mayonnaise will suit the bill.
31:29
Hey, if you're going to make these for a football game, whose team are you rooting for?
31:36
Of course, we're in Southeast Texas. So, we're going to be rooting for the
31:41
Texans. But y'all let us know down below. And
31:47
let's see which team has the most viewers. We would like to know.
31:53
All right, I'm just spreading this out so every bite has that mayonnaise on
31:59
there. All right, I like these for a quick dinner idea, too, because you can make
32:05
as many as you want of these. I'm going show you just how easy that happens.
32:11
All right, next we're going to put in some of this right here. This is a delicateesscent style
32:18
mustard. It's by Bors Head. Now, you can use any mustard you want. If you like
32:23
the Dijon mustard or just plain regular mustard, that's totally fine. So, we'll squeeze just a little bit on each of the
32:31
bottom buns here on top of that mayonnaise. Now, we're just going to take a knife
32:37
and we're going to spread that evenly over the bun. Also, we'll use the same knife.
32:44
Give us some nice flavor on our cordon blue sliders.
32:50
Thomas is excited. We're going to have a few for lunch and
32:56
then passing these on to the kids. They got a lot going on today, so I figured that's a good way to get rid of the rest
33:02
of these. All right. Does that look good, you
33:08
guys? Look at that. Yeah. Okay. Next, we're going to put a layer
33:15
of cheese on here. Now, Cordon Blue is known for its Swiss cheese.
33:23
Look at that. So, I'm gonna lay these across because these will melt and then we'll be able
33:29
to cut through them as we cut our individual portions here. So, I'm just going to lay them on top like that.
33:39
That is some good Swiss cheese. We had this cut at our
33:46
deli place there. Get one more going here.
33:52
There we go.
33:58
It's almost like two slices for each bottom bun. There. Now, what we're going to do is we're going to put some ham.
34:07
Cordon Blue is all about the ham. Now, this is deli ham black forest.
34:14
So, I'm going to lay this across also. If y'all can cut this very, very thin.
34:21
This was a What was this? A number one? Two. It was a number two. That's what Thomas says. Okay.
34:28
You want it thin enough? But you can use any ham that you want
34:34
for this recipe. If you got leftover ham,
34:40
be great on the holidays. You can use leftover ham for this also.
34:46
I love how simple this recipe is. I really do.
34:55
Let's talk the chicken. You want to make sure your chicken is fully cooked. Now,
35:01
I've got deli chicken here. This is sliced and it's off of a rotisserie that
35:07
they have there, but you can use any chicken you want.
35:12
Just got to make sure that it's fully cooked. It's not going to be in there long enough to cook your chicken. So,
35:21
like chicken nuggets would be another good one to put on here. Chicken strips, you know, they're already breaded and
35:26
fried up for you. You can do that. There we go. We've got our bottom bun
35:33
down there. We've got the cheese. We've got the ham. We've got the chicken. And then what we're going to do is take our
35:39
top buns. Y'all remember those right here? We're going to take some mayonnaise again.
35:46
What we're going to do is lay these out on my nice clean countertop.
35:52
And we'll do the same thing that we did on the bottom. So, we're going to take the mayonnaise
36:00
and squeeze it on each one. Yeah.
36:07
Now, I'm using a olive oil mayonnaise cuz it's half the fat of regular
36:12
mayonnaise. All right. And then we're going to take
36:18
a knife to this again. Spread it out. I love sliders. I have a lot of slider
36:24
recipes on my website, kathern'splates.com.
36:30
Just type in sliders and they'll all come up.
36:35
We have some good ones over there. And this recipe will also be there.
36:43
So, go check it all out. You got it. We're going to put some
36:49
mustard on there. my deli mustard, I should say.
36:56
You don't want to oversaturate. We want all the flavors to come together.
37:03
There we go. Take a knife. Sludge it along. There we go. I'm just
37:09
going to go across all three of them the same time.
37:15
Love that mustard.
37:22
All right, got that on there. Now, I was going to show y'all that this mustard,
37:27
the delicatessan style mustard, is has white wine and horseradish in it. Gives
37:34
it a little kick. All right, what I'm going to do is
37:40
probably going to layer some more cheese, ham, and chicken on top of there for a double layer.
37:47
Yep. I think that is definitely what I'm going to do.
37:54
It's going to be a double-decker. Now, the cheese I'm using is a imported
38:00
Swiss cheese product of Switzerland. It smells so good. We're going to put a
38:08
layer of ham. Let me tell y'all what ham we used. It was the old-fashioned
38:13
unccured ham off the bone. This was from our deli.
38:22
All right. And then we got the chicken. What kind of chicken would you like to use on yours?
38:29
I'm just going to go across top with it right here because we're going to cut these
38:34
into single portions. Since we got hungry kids,
38:40
we're going to want to double that up. We're going to put the buns on top. So, just put the mayonnaise and the mustard
38:46
side on top of the meat so that the tops of the buns are facing upwards. I feel
38:53
like I have to say that somebody will ask that. There we go.
39:02
Look at that. All right. What we're going to do is cover this with some foil.
39:08
Just going to tuck it around them just a little bit.
39:14
I've got my oven preheating at 350°. We're going to bake this for 10 minutes
39:21
and then we're going to pull them out. I'm going to brush something across the top of them and then we'll bake them
39:27
again. Now, while the sliders are in the oven, we're going to go ahead and make the topping. And I'm using half a stick
39:34
of butter. I'm going to place it in a microwave safe bowl. And then we're going to melt that. I don't know. I
39:41
might just, you know, pop the whole stick in there. There we go. Totally up to you,
39:49
y'all. I had this done before I even told y'all how to do it. That's crazy.
39:54
All right, that's my melted butter. And I had garlic powder. I just went across the top with it, back over the
40:01
other side with it. And then I added in some parsley flakes
40:07
and went in that with about a teaspoon or so. you know, whatever you want. And then I just took my whisk here, blended
40:15
that together. Well, not too difficult.
40:21
All right.
40:26
All right. Round one. We're going to take the foil off.
40:32
Oh, yeah. Look how melty those are inside. Oh, yeah. And then what we're going to do is take
40:38
that melted butter, garlic, and parsley
40:44
and just dribble it all on top. Get into the sides.
40:49
Make these really delicious. We're going to see if I needed the whole
40:55
stick of butter for this, but I'm going to get down into the sides right here. Yeah, if you want to use half a stick of
41:02
butter, that's totally fine. I tend to go overboard all the time.
41:08
Oh, these are gorgeous. Gorgeous. Gorgeous. I love these buns.
41:15
I love how they're already precut, y'all. These are fluffier than the King's Hawaiian rolls. I think that's my
41:23
opinion. You can have an opinion.
41:28
You only live once. Lick the bowl. I guess if you have some extra butter, you could do that.
41:35
And then down the back side here, I'm going to place these back in the
41:41
oven for five minutes to finish melting that cheese. Let me get under there.
41:46
There we go. Look at those. Gorgeous. Y'all see them? There they are.
41:55
Picture perfect. Look at those things. Oh yeah. Welcome back everyone. Today we
42:03
are making two appetizers for you. We're going to be using Jimmy Dean sausage and
42:09
cream cheese in both of them. We're making a sausage cream cheese ball and
42:15
we're also making a sausage christini. These are perfect for football season
42:20
coming up and also the holidays. Some of y'all are going to have potlucks too in the fall. So, this is perfect.
42:27
We're going to start with the first one and make sausage cream cheese balls. my husband's favorite. It's all happening
42:35
in one large mixing bowl. We have six ingredients. And the first one is Jimmy
42:41
Dean sausage. I just use the regular. It does come in hot if you want a little extra heat to your sausage balls.
42:50
All right, that's going in. Oh, it smells good. I love the spices in here. And then we're going to take a
42:57
block of cream cheese, 8 oz. Make sure you bring this to room temperature.
43:06
There we go. Passing that off. Passing that off. And
43:11
passing that off the right way. I wasn't prepared for that. Let's talk about the next ingredient. We
43:18
have Rotel diced tomatoes and green chilies. 10 oz. If you don't like Rotel
43:25
because it's too hot for you, you can use diced tomatoes that are in a can,
43:31
drain them and put 10 ounces into this dish here. But we're using the mild here, so the
43:38
cream cheese and everything else will kind of mild out that flavor. All right, I'm going to go drain this and be right
43:43
back. Looks good already, right, Biscig? We're
43:50
going to put in 1 and 3/4 cup. Sometimes people don't have Bisquick or can't find
43:55
Bisquick, you know, in the area that you live. I have a recipe on my blog for
44:00
Bisquick. And you can make it exactly the way you need to.
44:09
That looks like a cup. And 3/4.
44:15
That looks good. Let's see. A little bit more. There we go. We're going to add one cup of sharp
44:21
cheddar cheese. Or if you like the mild, you can do that. Also,
44:27
I'm going to take a little bit of Parmesan that's shredded. Add that. About a/4 of a cup. It'll add a nice
44:33
flavor and go really well with that Rotel. There we go. I'm putting on some gloves.
44:39
We're going to go in and mix this all together till it's well combined.
44:45
I'm not going to put any seasonings in this because the sausage has a really
44:50
good flavor to it. You don't need to do much to it.
44:56
We're ready to form some balls. We've got our sheet pan lined with some
45:01
parchment paper or anything non-stick. We're going to be using a cookie scoop. It's about 1 and 1/2 in. We're just
45:08
going to go into the mixture. Place it into the palm of your hand.
45:15
Just roll it lightly into a ball shape. And then we'll place that on our sheetpan on that parchment. Okay, y'all.
45:24
Let us know some of your favorite appetizers. I need lots of ideas. I've made so many
45:29
of them. And stay tuned because we still have another one to make. As soon as we get these in the oven, we're going to
45:34
start the next appetizer recipe. So, don't go anywhere.
45:41
I've got my oven preheated at 400°. We're going to bake these off for about 20 to 25 minutes. You want them nice and
45:48
golden brown and cooked through. Made about 45 of these. We have a smaller pan
45:54
also. We're going to go ahead now and start that sausage Christini. While
45:59
these are baking in the oven. Okay, for this recipe, we're going to need some French bread already sliced. You can
46:07
even get the French loaf bread and slice it yourself. You'll want it to be about
46:12
this thick right here. We picked this up at the store pre-sliced. We're going to
46:18
put about 15 of these on a sheetpan. This is kind of a half of a recipe that
46:24
we're doing today, but if you want to do a full recipe and make 30 of these, you can do that. But since we're doing the
46:32
sausage balls also, we'll stick with this here. Just going to bring a small bowl over. We're going to put some oil
46:38
in. You can use some olive oil or like avocado oil.
46:43
That's good right there. We can always add more as we need it. I'm just going to take my bread. We're
46:50
going to coat it with the oil.
46:55
Now, what we're going to do is we want to get both sides nice and toasty. We're going to flip them all over. Yep.
47:04
And then we're going to brush this side with the oil. And like I said, if you
47:10
need to add more oil to your dish, go right ahead. A little bit more. We're going to pop
47:16
these in an oven. You want to put them into a 375 degree preheated oven for
47:21
about 6 to 8 minutes till they get nice and toasty. We're going to flip it over
47:27
about halfway through and toast the other side. So, four minutes. Flip them.
47:32
four minutes until you get a nice kind of golden toasty color on them. Now, my
47:38
oven is already at 400° with those sausage balls in there. So, I'm going to keep an eye on these when I put them in
47:43
the oven. We're going to take half a thing of Jimmy Dean sausage and we're
47:48
going to fry it up in a medium skillet. This is 16 oz, so we're going to be
47:53
doing 8 oz. Let's break it up.
48:00
While this is browning up, we're going to chop up an onion, some sweet peppers,
48:06
just a few of them, and then we got some basil here that we're going to chop up.
48:11
I'm only going to use about half of an onion. It's pretty small, so we're just going to take the ends off. Peel that
48:19
outer layer. Make sure you keep an eye on your toasty breads in the oven. I'm
48:24
going to go check that right now. And cut the onion in half.
48:30
Just going to follow the lines of the onion. Pretty close to that. I'm going to turn it and then I'm going
48:36
to run my knife through it to get small dices here. We're going to add it to the sausage and let it kind of soften down
48:44
as the sausage is cooking.
48:52
Now, you can use bell pepper if you want. Use a red bell pepper. Get some color in there. But I like the sweetness
48:57
of the peppers here. So, I'm just going to cut off the top. Cut these in half lengthwise.
49:04
I'm going to get the other hand in the kitchen to help stir that up.
49:09
I'm just going to peel off any kind of membrane and seeds that we don't want. I'm going
49:16
to dice these up pretty small. So, I'm just going to make thin strips.
49:23
Well, that sausage smells good. It sure does. And then we'll just turn the strips
49:29
around. We're just going to make dices. Pull in your fingers.
49:36
We're going to add this to the sausage and onion just to soften it down just a little bit.
49:44
All right, let's take a look at the basil. We're going to go ahead and de stem it. Now, basil, I find it like this
49:50
in the store. It comes in a little package like that in your vegetable section of your store. All right, I'm
49:55
just going to roll up my basil. Kind of do a shifinade and then cut that. So, we have little pieces.
50:04
Tuck in your fingers. Give it a nice pretty color in there and
50:09
a nice fragrance to it also. All right, let's add that.
50:18
I'm going to mix this up. We're going to turn off the heat.
50:24
We're going to add in half of a package of cream cheese.
50:31
Put that in. We're going to break it down into the sausage, the peppers, the onions. Melt
50:38
it down. While this is melting, I'm going to go ahead and add in 4 oz of mozzarella cheese.
50:45
About half of this package here. Start melting that into it.
50:51
Just keep stirring it until you get a nice mixture.
50:57
We're going to take a spoonful of the mixture. We're going to spread it on the toasty
51:04
bread here. Put it back on the sheetpan.
51:10
That's so cheesy. Yum.
51:21
Don't those look good? We're going to place these back in the oven. It's still preheated at the 375°.
51:28
We're going to bake these for about 7 to 10 minutes till they get nice and ooey gooey on the top and kind of a golden
51:34
brown on there. What do y'all think of my two appetizers using Jimmy Dean sausage. We have the cream cheese
51:41
sausage balls and we have the sausage crustinini.
51:47
Hello everyone. Welcome back to another Christmas show. It's appetizers. Today
51:53
I'm going to show you how to make two festive cheese balls. They will be
51:59
delicious and they will look so pretty on your serving platter with crackers.
52:05
One is going to be a reindeer. Another one's going to be an ornament. These are going to be fun, you guys. We're going
52:12
to start the first one, which is going to be the reindeer one. And we're going to start with two packages of cream
52:18
cheese. Bring these to room temperature, make them nice and soft. You can leave
52:23
them on your counter for like an hour to do that. Or you can just take them out straight
52:29
out of your refrigerator. Put them into a microwave safe bowl
52:34
and put them in the microwave. Just, you know, 15, 20 seconds. Give it a check.
52:39
Make sure it's nice and soft. We don't want them runny.
52:45
Just soft. Make them nice and pliable so we can mix all the good stuff in them.
52:51
Okay, you guys. I'm so happy cuz it's Christmas time and I got lots of good things coming your way.
52:57
Yeah, we're super excited.
53:03
Now, these are 8 oz blocks. Two of them.
53:15
There's two. To the cream cheese, we're going to add 13 cup of sour cream.
53:24
kind of even that out. There we go.
53:32
Okay, we're going to beat the cream cheese and sour cream together until it's nice and smooth.
53:40
That way, we can incorporate the other ingredients.
53:50
Oo. Perfect cheese balls when you're decorating your tree.
53:56
Probably everybody already has their tree up, right? I know I do.
54:02
All right, it's nice and smooth. We're going to add in 8 oz of a shredded
54:10
cheddar cheese. I got a 8 oz block here because I want to put some fresh cheese in here. And
54:16
we're going to shred it up. I'm just going to cut it up into pieces. It'll fit into my shredder. Lock it to my
54:24
countertop. Put my cheese in.
54:31
And great.
54:38
Yeah. Look at that. Yes. I'm going to turn it around so you can see that. There we go.
54:46
Just lock it on the counter and start shredding.
54:52
There we go. Okay, we're going to add it in to our cream cheese mix here.
55:05
Yeah, fresh cheese stuff's good. Let's give it a try.
55:15
Yep. Can't beat it. We're going to add something else. Ranch seasoning packet.
55:22
All right. We're going to add that. We're going to go back in with the hand mixer.
55:30
Blend this all together. Oh, smells good in there. We're going to
55:36
turn it off. We're going to get a spatula, a small spatula, and we're going to get all that mixture out of our
55:43
beers. It's pretty thick, but it needs to be to hold its shape,
55:50
like a cheese ball. And we'll do the second one. Of course, we got to give it
55:55
a try. Make sure your flavors are where you want them. Now, you don't have to use
56:02
the whole pack of the ranch seasoning dressing mix. You could use as much as
56:07
you want. You can put half in there. Give it a taste after you've mixed it all together. And if you feel like you need the rest, then you can add the
56:12
rest. This is a 1 oz package, 28 g.
56:19
All right, let's give that a try.
56:25
Oh my goodness. Where are the crackers? I'm going to bring over some cling wrap.
56:30
That way we can start forming the ball. We're going to lay out two sheets.
56:39
Want to kind of overlap the second sheet on top of the first sheet there. You're going to take your mixture and we're
56:45
going to put it in the center.
56:51
All right. We're going to take this wrap now and we're going to form a ball. Now,
56:56
it is going to be flat on the bottom cuz it's going to sit on a serving platter anyway.
57:02
Okay. We're going to place this cheese ball in the refrigerator for about 30 minutes to 45 minutes till it solidifies
57:08
up a little bit and that way it's easy to handle. In the meantime, we are going to start the second cheese ball, which
57:14
will be our ornament. And it's going to involve pomegranate seeds. You're only
57:21
going to need one package of cream cheese for this pomegranate ornament cheese ball. Again, make sure it's nice
57:30
and softened. This is going to have a different flavor profile because of the pomegranates because it's more of a
57:36
fruity flavor, but it's going to have some other flavors to really offset that. So, one block softened cream
57:43
cheese, which is 8 oz. To that, we are going to add in
57:51
4 oz of white cheddar cheese. I'm doing the white because the orange will just
57:57
kind of show through and wouldn't be as pretty with the pomegranates. Now, this is Vermont seriously sharp white cheddar
58:06
cheese. I'm going to go ahead and shred it up.
58:15
Now, it's really easy. You just push the button back here, pop off the handle,
58:22
this comes out. That's a piece. And then then just push the button. This part comes out and
58:30
that's your pieces. All right. We're going to add this to
58:35
our cream cheese. Now, this is a key component to our
58:42
cheese ball is the green onion. It's going to show up a lot of the green through the cheese ball, which will be
58:48
pretty with the red pomegranate. Plus, it'll add a nice little zing to our
58:53
mixture. So, I've taken three green onions and I'm going to chop it all the way from the dark green into the white.
59:02
It's a very festive cheese ball. Hey, he's here.
59:08
Hey, go figure. He wasn't here for the first one, so I was moving around quite a lot.
59:14
Let's add it to our cheese. We're going to go ahead and incorporate
59:20
some pecans and they're going to go into the mixture.
59:25
You want to make sure that they're chopped.
59:33
Sometimes overspill is a good thing. Sometimes we're going to take some salt.
59:40
It's always good. We need some saltiness.
59:45
Quarter of a teaspoon. All right. All right, we'll go in one more time. Like two pinches.
59:51
We're going to take our electric hand mixer. We're going to go in and we're going to blend this together.
59:59
Get a spatula. And then we'll just clear out the beers.
1:00:05
I forgot to give that a try. I'm going to go in right now. You want to make sure that you have enough salt in there.
1:00:14
M. That's good. All right. Can't wait to get the pomegranates on
1:00:20
it. All right. We're just going to make sure that everything is combined down in here. And we're going to do what we did
1:00:26
with the first one. So, we're going to lay some plastic wrap down. We're going to put this in the to the center of it
1:00:32
and form a ball.
1:00:40
There we go. Do the best you can.
1:00:47
Doesn't that look delicious? M. All right. Just use the sides of your
1:00:54
plastic wrap or you can take another sheet of it and help form your ball. And
1:01:01
then we're going to wrap it up. All right. We're going to place him in the refrigerator. We'll bring the other one
1:01:06
out and start creating that reindeer one. I'm going to take two cups of chopped
1:01:12
pecans and I'm just going to break them down even further into my food processor here.
1:01:18
That should be good right there. Now, this is just my small one. It just pulses.
1:01:26
Now, you don't want a fine crumb. You just want tiny little pieces. I'll bring you up here and show you what that looks like right here.
1:01:33
All right. That's what it looks like. I'm going to put this into a kind of a large narrow bowl.
1:01:42
kind of go up the sides with it. We're going to take the cheese ball we
1:01:47
pulled out of the refrigerator and we're going to place it into our
1:01:53
pecans. I'm just going to go around the sides and then press
1:02:00
into the ball the pecans. That's why I push it up on the sides.
1:02:06
And then just keep pressing. Okay, you're going to place it on your serving platter. Now, let's turn it into a
1:02:12
reindeer. We're going to take two pretzels. I'm going to show you this kind that you need. You want the twist,
1:02:19
the big ones, like this. So, we're going to put one right here. These are the antlers.
1:02:26
And then we'll do one on this side. I'm using black olives that are pitted
1:02:33
for the eyeballs. And we're going to place it one right here. Now I'm going to use a toothpick to secure it. And I'm
1:02:40
going to go all the way as far in as I can with it. There we go.
1:02:47
I'm going to do the same on this side. That way it'll hold it in.
1:02:55
Got a cherry tomato. We're going to kind of press it in. We're going to secure that with a
1:03:02
toothpick. What do y'all think of my reindeer
1:03:10
cheese ball? Ain't he festive? Now, to decorate our pomegranate ornament cheese
1:03:16
ball, we're going to use a kind of a medium bowl. Got some pomegranates. These are the seeds. They usually come
1:03:21
in a cup like this if you can find it. Place the ball in the bowl and then
1:03:27
we're going to sprinkle on top and then just kind of press in. Take a little bit of time. We're going to take some
1:03:33
rosemary sprigs. Take some of the leaves. I'm just going to pop it off of there.
1:03:39
Pop it in every so often. Give it that nice festive look. What is the perfect
1:03:45
appetizer? Crab stuffed mushrooms. We're going to bring you up here and
1:03:51
we're going to show you everything you're going to need to make these and we're going to put these together for you. This is my husband Thomas. Hey,
1:03:58
if y'all don't know him, he's my helper in the kitchen. I'm not a big mushroom fan, neither am I a crab fan, but I will
1:04:07
make foods that I don't like for my family. But I got my husband in here today so that he can season, taste, and
1:04:13
enjoy along the way. Here's everything you're going to need. One egg. Some
1:04:19
Parmesan cheese. Lump crab meat. Ready to eat. Minced garlic. Fresh parsley. Onion.
1:04:29
Cream cheese. Mushrooms. Now, the larger the better. Bread
1:04:35
crumbs, salt, and pepper. Thomas is cleaning off
1:04:40
16 oz of whole mushrooms. And generally what you can do at this point is just
1:04:46
take some wet paper towels and scrub it around the mushroom just removing the
1:04:52
excess dirt off of the mushroom. Now mushrooms will absorb water and become
1:04:57
kind of spongy and you don't want that. So if you're rinsing them underwater to clean them, just keep that in mind that
1:05:03
they can get very watery. Do it really fast. Yeah. So they can get really watery when
1:05:08
you put them in the oven to cook them. So be careful with that. While he's doing that, I'm going to take an onion
1:05:15
and I'm just going to really cut this very small.
1:05:20
And we're just going to use like a half of it or even a quarter of it. It depends on the size of your onion. I'm
1:05:28
going to take my knife. I'm just going to run through the lines of the onion really thin.
1:05:34
And then I'm going to run my knife through that as we turn the onion.
1:05:40
And that'll make small dices.
1:05:46
Just like that. Okay, the mushrooms are all cleaned. Now
1:05:52
what you want to do Oh, wait, wait, wait. I get to do this now.
1:05:57
No, no, move. I get to do it. Hey,
1:06:04
everyone knows where my eggshells go when I crack eggs, right? Yeah. For once, I got to do it. Yep. forgot to throw it all the way over
1:06:10
there into the sink. Okay, I got my onion done. What we're going to do is take the stems out of the mushrooms. So,
1:06:17
you want to take it and just kind of twist it and pop it out. Now, we're going to chop up a few of these into the
1:06:24
onions here. That way, it'll bulk up our filling. Now, if you have problems with
1:06:29
that, you can just get a a small spoon and
1:06:34
scrape out that stem. Now I'm going to cut the stems really small like we did
1:06:42
the onion. Yeah, this one's a double.
1:06:47
Oh my, it's a twofer. We're going to get our skillet ready.
1:06:53
Thomas is going to add about one tablespoon of cooking oil, which we're using an avocado oil to our regular
1:07:00
skillet. We're going to place it on a medium heat. And then once that gets
1:07:06
hot, we're going to start adding in our onion and our chopped up mushroom stems.
1:07:15
We're going to add two teaspoon of minced garlic. We're going to stir that around for
1:07:21
about 30 seconds. We're going to add a little bit of salt
1:07:28
and pepper. All right, we got some pepper going in.
1:07:33
That look good? Yep. And some salt.
1:07:39
Yeah. Pinch it. There we go. All right. Stir that up for about another 30
1:07:45
seconds. Then we'll turn that off. We're going to add 4 oz of cream cheese to the
1:07:51
onion garlic mixture with the stems. We're going to soften that down and get it all mixed in.
1:07:59
We're going to use the residual heat from the pan to melt that cream cheese into the onions.
1:08:04
Yeah, you can just give me some chips right now. You're going to need some more flavor in there.
1:08:09
No, which we got coming. This would be a good dip right here. Once we get this all combined, we're
1:08:16
going to place this into a bowl.
1:08:24
Okay, there we go. We got lots of other stuff to put in there. Okay, we're going to open up our crab meat here. And we're
1:08:32
just going to place it on a plate, layer it. We're going to dig through and see if we can find any shells that may
1:08:39
be left in here. You want to make sure you do that. Yeah, it's no fun biting into a crab
1:08:45
shell. We're only going to need 4 oz. Oh, here. Let me add it. I got it now. I just had to get a little
1:08:52
lift on it. Got to keep in mind how many mushrooms we're working with right now. Okay.
1:08:58
So, he's going to take the fork, fingers, whatever you have, and look through and see if you find any
1:09:05
shells. Y'all see any? Sing out if you see it. I don't see any.
1:09:13
We're going to add the crab to our mixture there.
1:09:21
And while he's doing that, I'm just going to chop up about two tablespoons of fresh parsley.
1:09:27
I'm using the curly parsley. That's going to add a nice pop of color
1:09:34
to the filling. I've got one egg here. We're going to whisk it up.
1:09:40
Going to use this as a binder. All right. Make sure you whisk that good. Going to pour that in. We're going to
1:09:47
add in Thomas's half a cup of shredded
1:09:52
Parmesan cheese. And then we're going to add in
1:09:58
a/4 cup of bread crumbs, which is right here.
1:10:03
I'm using a/4 cup. Yeah, we're using a/4 cup. So, we went in twice into the parmesan.
1:10:09
Yep. All right. Then we're going to go in with
1:10:14
one tablespoon of dried chives.
1:10:20
More onion flavor. Mhm. All right. Now, we're going to mix it up. All you need is a fork. Don't worry.
1:10:27
Oh, I see. I see. We're going to spray a 9 by13 baking
1:10:33
dish with some non-stick cooking spray. This will help those mushrooms from
1:10:38
sticking. And then we're going to place our mushrooms into the baking dish. Give them a little room.
1:10:44
Mine. And you want them stem up. Also mine. That way we can fill them. I guess I'll
1:10:52
make Thomas slather the butter. Oh darn. I melted half a stick of butter and he's
1:10:59
just going to go in and get those nice and slathered all in it around it on the sides of it.
1:11:07
Okay, y'all let me know what your favorite appetizers are for holidays. I have a ton of them out there. If you go
1:11:14
to catherine'splates.com, you'll even find more stuffed mushrooms with sausage
1:11:19
and other ingredients. So, go check that out and then go check out my other appetizers that I've made. Now, my
1:11:26
recipe blog is catherine'splates.com. I'll have it come up right here. You can type that in and then go to the search
1:11:33
bar, type in appetizers or type in mushrooms. This recipe will be there
1:11:38
also. Woo wee. What? He is slathering, isn't he? Yes. That's
1:11:45
another layer of flavor. Look at that little one. That one's for the kids. Here, I'll even
1:11:51
give them a little bit extra. There we go. Can't say I don't do anything for them. We're back. I'm just kidding.
1:11:59
Okay, we're going to take the crab mixture and a spoon and we're going to
1:12:06
stuff the mushrooms. And you want to go all the way down inside of it and then kind of mound the filling over the
1:12:12
mushroom. You put an egg in this thing so I couldn't just take that spoon and put it in my mouth. That's right.
1:12:18
I'll do it anyway. No, you won't. No, you won't. I don't know. Raw egg and crab.
1:12:25
Quite a bit of crab here. I'm going to have to like really lay it in there.
1:12:30
Yeah, I'm sure that's not a problem for you. Nope. Won't hurt my feelings. Okay, we're going to take some Parmesan
1:12:36
cheese that's been shredded and we're just going to place some right on top of the mixture. Y'all, it's the holidays.
1:12:43
Flavor these up. Okay. Now, what we're going to do is if you have any filling left over, could be possible, just take
1:12:50
a ramkin, put your filling into it, and then we'll bake it right beside the mushrooms.
1:12:57
Yeah. And then you just need some chips. Yep. And you got a heck of a dip. Some crackers, chips, whatever you want.
1:13:04
Then you got your crab dip. We're going to place these in the oven that we've preheated at 375°
1:13:11
for 20 to 25 minutes till the top is nice and golden brown.
1:13:18
Mhm. And you want your mushrooms to be nice and soft and tender. That's what that butter will do.
1:13:23
Oh yeah. We'll be back. And you know who's going to give this a try. All right. If you're new to the channel,
1:13:29
make sure you hit that subscribe button down below and that bell notification because that will notify you when videos
1:13:35
are posted. And I have a ton of them coming out for the holidays. So stay tuned or go back and check out what I've
1:13:42
done in the past few weeks. We'll be back. What do y'all think of our crab
1:13:47
stuffed mushrooms? We've just pulled these out of the oven. I put a little sprinkling of parsley on top to give
1:13:54
them a pop of color. Thomas is going to give them a try for you. All right, let us know what you think.
1:14:04
Did you burn your mouth? What do you think? Oh, good. Good.
1:14:09
Mhm. Looking for a towel for you. Welcome back, everyone. It's appetizer day here
1:14:14
at Katherine's Plates, and I'm gonna show you how to make Humpty Dumpty dip.
1:14:20
This is a deconstructed version of deiled eggs, but better. There's some
1:14:25
creaminess going to happen in it, some extra flavors, but y'all, we're going to take that stress level out of your
1:14:32
holidays, okay? When you want to make doubled eggs and you're trying to peel the perfect egg, it doesn't have to be
1:14:38
that perfect when we make the eggs, okay? We've got football season happening. We've got potlucks happening
1:14:44
with the holidays and the holidays, right? So y'all come along and let's put
1:14:49
together this Humpty Dumpty dip. And you can serve it up with crackers, celery,
1:14:54
carrots, anything that you can just kind of dip into something. First thing we got to do is hard boil our eggs. Now,
1:15:01
you can do them any way you like. Now, I'm going to be using my rapid egg cooker. It is so much easier. Now, you
1:15:08
can find this rapid egg cooker. It's the dash on my recipe blog,
1:15:13
catherine'splates.com, under my store items. There's an Amazon link there for
1:15:19
it. And then what you do is you just take your little cup here. You fill it up to the line of where you want your
1:15:24
eggs. You can do soft, you can do medium, you can do omelette or poached. And I'm going to be doing the hard
1:15:30
hardboiled egg. We'll just put that in the pan.
1:15:36
And that'll give you the perfect hard-boiled egg. I'm telling you what. We're going to lay our rack in there.
1:15:42
We're going to take the eggs. Now, on the bottom of the cup, you're going to take off the bottom part. And there's a
1:15:47
little point there. I don't know if y'all can see that. I'll try to see if y'all can see that. You just take your
1:15:53
egg on the bottom. That's the largest part of the egg. You just put that right there on top. Push down. You'll hear it
1:16:00
crack in. And then you'll see the hole right there.
1:16:06
Place it whole side up. And we'll do the rest of these. That'll allow the steam to get inside of there, loosen that
1:16:12
shell from the egg as it's cooking and help you peel these eggs like you
1:16:18
wouldn't believe. Five and six. So, we'll do six eggs.
1:16:24
That'll make a good amount of a dip. All right. We're going to place the lid on.
1:16:31
Now, the amount of water in the bottom here that we filled up will determine how long these eggs will cook. We put
1:16:37
the lid on. You do not want to twist the lid and have it lock, okay? Because you want that steam to be able to build up
1:16:43
in there and if it builds up too much, it'll explode and you don't want that to happen. So, you want it to be able to move a little bit. We're going to turn
1:16:49
it on and it'll do the rest. Now, since we're doing six eggs, the timer will take 16
1:16:56
minutes and it'll be done. All right, the timer will go off. We'll turn it off
1:17:04
and I'm going to remove the eggs to a bowl of ice cold water. That'll stop the
1:17:10
cooking process on the inside. Cool the eggs down just enough for us to peel them.
1:17:19
We're going to take an egg
1:17:25
and we're going to peel it. Look at that.
1:17:30
There we go. Y'all, you can't beat the Dash, the rapid egg cooker.
1:17:40
This would probably give you perfect devild eggs. Look at that. Just going to put them
1:17:46
back in the water there. All right, there we are.
1:17:56
Now, I've got a bowl of a food processor, and I'm going to put three of the hardboiled eggs into the bowl.
1:18:06
And then what we're going to do is cut the others in half. That's the three.
1:18:12
And we'll pop out the yolks and put those in the bowl. Also, hang on to the whites.
1:18:21
It's a texture thing.
1:18:27
Y'all look at that yolk. Yes. Perfectly cooked. Look at the color of that.
1:18:41
And we'll do this one here. You can double up on this recipe if you want to do that. Make plenty.
1:18:52
All right, let's put some flavor in there. I've got some cream cheese. I've
1:18:57
softened it. This is 4 oz. We'll put that in.
1:19:03
Just stick it in there. And then I've got 1/4 cup of mayonnaise. Now, if you
1:19:09
don't want to use mayonnaise, you can even use Greek yogurt or sour cream or
1:19:14
do half and half. Not half and half, but like half of one and half of another.
1:19:22
And then we're going to add in half a tablespoon of some vinegar.
1:19:32
Put a little bit of mustard in there. About a teaspoon.
1:19:37
Now we're going to season it up. We're going to put in half a teaspoon of salt.
1:19:48
about quarter teaspoon of black pepper.
1:19:57
Um, a little less than that. Maybe an eighth of a teaspoon. You judge how you want it. Now, I'm going to sprinkle in
1:20:04
just a little bit of cayenne pepper. You know who that'll make happy.
1:20:10
Heck yeah. There we go. You can keep sprinkling.
1:20:15
I got to eat it, too. And then of course we've got some paprika. It'll give it a nice color, a
1:20:22
nice smokiness. And you know, paprika goes on a devild egg, right?
1:20:28
All right, I'm going to bring my processor over here and then we'll blend this together.
1:20:40
Right, we're going to whiz this up until we get a nice smooth consistency.
1:20:51
All right, y'all take a spoon and go in and see if you need to adjust any
1:20:56
flavorings.
1:21:04
That tastes like the holidays. We're good there. All right, so what
1:21:10
we're going to do is take out the mixture and put it into a bowl. All right, we're going to get it all in
1:21:17
there. All right, now what we're going to do is take those egg whites. We're going to
1:21:22
chop them up. I'll use the mayonnaise knife here.
1:21:28
We can give it a little texture in there.
1:21:37
It is a deconstructed, so we got to give it a little texture there. All right,
1:21:43
we're going to add that in.
1:21:50
Grab some nice fresh chives and we're going to snip some in there.
1:21:56
It'll give it a nice pop of color and a freshness to the dish.
1:22:01
All right, let's combine this all together. You can see the texture of the egg in
1:22:08
there and the green onion in there, which I think I'm going to put some more in there.
1:22:16
Let me show you how we're going to serve this up.
1:22:26
You can serve this up any way you want. A little freshness on top.
1:22:32
I love paprika on deileled eggs. Right. Right across the top.
1:22:41
Let's load it up with some pretzel crisp.
1:22:53
Okay. Where are you bringing this to? Welcome back everyone. It's appetizer
1:22:58
day and I'm going to show you how to make cranberry brie bites. These are
1:23:03
delicious. They're perfect for the holiday season and they look divine on
1:23:09
your Christmas table. So, why not? You got pretty colors. We're going to keep
1:23:15
it simple by using crescent dough and four simple ingredients. All righty.
1:23:22
Let's go ahead. We're going to start rolling out our crescent roll dough. Press and rolls can come in the
1:23:29
triangles and that's totally fine. You can roll it out. There we go. Or you can get it in the sheet like this. And then
1:23:37
we're going to cut it into pieces. This is also perfect for football season.
1:23:43
You've got tailgating. You've got people coming over to your house or you want to bring something to other people's house
1:23:50
for football. Bring this one. Now, I'm using a silicone mat, and these fit in your
1:23:58
trays to bake cookies on. This is small enough to where we can roll out our
1:24:03
dough. I'm going to sprinkle just a little bit of flour on here. You can use a regular work surface, too, like your
1:24:09
counter. You just want to make sure that the dough doesn't stick. So, make sure you flour it really well. And then just
1:24:16
scoot over the excess flour. Now, if you can find the sheet of dough, that's
1:24:21
perfect. If not, like I said, just use the triangle dough. And once you roll it
1:24:27
out, you can pinch it all together and put a little bit of flour on the top.
1:24:32
So, we can just roll this out a little bit. Thin it out. There we go. Get my rolling pin.
1:24:41
Just kind of roll it out just nice and even. Keep the rectangular shape. There we go. Perfect. Right there. Okay. We're
1:24:50
going to take the pizza cutter. We're going to cut this into 24 pieces. So,
1:24:56
we're going to cut right down the center the long way. And then we're going to cut two more the long way. So, you have
1:25:04
four strips. And try to keep them the same size if you can. Now, what we're
1:25:10
going to do is cut these into six pieces. So we got one,
1:25:18
two, three, four,
1:25:24
five, and six. All right, I'm going to set this aside. I'm going to bring over
1:25:30
our pan. Now, this is a 24 mini muffin tin.
1:25:38
You want the minis for this one here. We're going to spray this with some non-stick cooking spray. There we go.
1:25:45
Take one square of your crescent dough. We're going to place it just kind of
1:25:50
stretch it out a little bit and then place it into the muffin tin. These are going to balloon up when they cook in
1:25:56
the oven. Just like that.
1:26:02
We're going to keep doing that until we get them all filled. All right. I love appetizers. This time of the year is
1:26:08
perfect for them. There's so many reasons to make appetizers, right? You got Christmas, you got New Year's,
1:26:15
you've got football, you've got potlucks, things at work where you need to bring
1:26:23
something. Oh my gosh, bring these. They're really quick and easy to put together. These are great for potlucks
1:26:30
at work, church. All right. Now, if you have the small
1:26:36
ones, you can just stretch them out and then just fit it in there. I have like an old old video making these for you. I
1:26:44
don't know if a lot of y'all have been around at that time. Might have been four or five years ago when I made
1:26:50
these. So, big difference though. That was when I first started my channel, but
1:26:55
it's out there. You can find it. Stretch it. Stretch it.
1:27:02
Okay, look at that. Set these off to the side. Open up a can of cranberry and
1:27:07
just put it in a bowl. Y'all, I have to tell y'all something. This is hilarious. I gave a can of cranberry sauce to my
1:27:12
daughter to open during Thanksgiving and she was trying to open it right here.
1:27:18
And with cranberry sauce, it says on the right here, open other end. So, I had to
1:27:25
flip it over for her. She's going to kill me for saying this, but all right.
1:27:31
Now, we all know you have an extra can of cranberry sauce in your pantry from Thanksgiving. And if not, the stores
1:27:38
still have them, which is nice. Take your knife, drag it around the edge of it, and it pops right out. There we go.
1:27:46
All right, let's mash it up. All right, I'm just going to grab me a spoon. It'll be easier than a fork.
1:27:56
All right, we don't need that anymore. Let's put that right here.
1:28:01
All right, we're going to take a little spoonful, like a tablespoon, put it right in the center of each
1:28:07
dough. And you don't want to overfill. So, we got some other stuff to put in.
1:28:13
All right, I'm going to speed this up for you.
1:28:22
Oh, I missed one right there.
1:28:28
There we go. Yum. All right, let's talk about the
1:28:34
cheese. I am using Bree, which is B R I E. And this is a buttery and creamy
1:28:42
cheese. It's very soft. It has a rind around it. And we're going to be pulling
1:28:47
that off. You don't need very much of this. This is actually
1:28:53
7 oz. And I'm not even sure we're going to be using all of that. So, we're going to take it out of its wrapper.
1:29:02
I'm going to cut off the white rind of the cheese.
1:29:08
Just cut it very thin so you don't lose a lot of that cheese. Now, Bree cheese
1:29:14
is very popular during the holidays. So, what I'm going to do now is cut this in
1:29:19
half and I'm going to cut through that top layer of that white. Get that off of
1:29:25
there. Now, we're going to cut this into strips. And then we're going to cut the
1:29:32
strips into small pieces. And then you're going to take the small pieces and we're going
1:29:38
to place them right on top of the cranberry sauce. All right. I'm going to give this a try for you.
1:29:47
Let's go. It's definitely buttery. It's very
1:29:54
smooth and creamy. It's got a mild flavor. Yes, it's perfect for this
1:30:00
recipe. All right, I'm going to cut up the rest of this and then we're going to put them
1:30:07
all on top of our cranberry sauce here. Yeah, you see where I'm going? Fun.
1:30:18
Okay, I only needed half of the wheel. So, the other half is pretty much intact
1:30:23
there. And you can use that for anything you want. If you want to make another whole pan of these, just a little sprinkling.
1:30:31
You know, if you don't want to add the nuts, you don't have to. If you want to put them on half of them, you can.
1:30:37
Not everybody likes pecans. Okay, we got to give these a Christmas
1:30:43
feel. Got some rosemary here. Add a nice little flavor. We're just going to take some of the sprigs off and place it on
1:30:50
top of the pecans. So, just hold it. Pull off a sprig. Put
1:30:56
it on top. So, you're just going to hold it. Pull it off.
1:31:04
It smells like Christmas on this tray of
1:31:09
cranberry bree bites. I've got my oven preheating at 375°. We're going to bake these for about 15
1:31:16
minutes until the crescent are nice and golden brown and cooked through. Then,
1:31:21
we're going to give it a try. Okay. I have just pulled these cranberry
1:31:26
briees out of the oven. Look how delicious these look. Just pop one out,
1:31:33
place it onto your serving tray or platter, and then fill them up.
1:31:51
Hello everyone, welcome back. Today we are going to make meatball subs on a
1:31:56
stick. A fun, delicious appetizer. This one is perfect for football season. The
1:32:02
holidays coming up quicker than you think. We can even make this for dinner.
1:32:08
Meatball subs on a stick. It's what it sounds like. Almost like a meatball
1:32:13
sandwich, but in a smaller form. And I'm going to show you how we're going to do this. We're going to make the meatballs
1:32:19
first. And of course, we are going to be stuffing them with cheese. We got to put the cheese somewhere. So, we're going to
1:32:26
start with a bowl. Got two lbs of ground beef in it that I just kind of broke up.
1:32:32
We'll add the rest of the ingredients. To the ground beef, we're going to add half a cup of breadrumbs or panko
1:32:39
breadrumbs, which I'm using right there. We're going to crack in two eggs.
1:32:47
Got one.
1:32:56
And two. We're going to take some Parmesan
1:33:01
cheese. I'm just going to grate some in. We're going to put in plenty of it. Just
1:33:07
a couple of tablespoons.
1:33:12
We're going to add in a tablespoon of minced garlic. Couple
1:33:18
of teaspoons of Italian seasoning.
1:33:24
There we go. This dish is Italian inspired.
1:33:29
We're going to go in 1/4 teaspoon or so of salt. We got
1:33:35
cheese going in and then we got another cheese going in. So, I'm going to keep the salt to a minimum.
1:33:41
And we've got black pepper. About a/4 of a teaspoon. You can dice up an onion and
1:33:47
add it to it or you can add some minced onion, which I'm going to do. Just make things a little faster.
1:33:54
Let's see. That looks good right there. Going to grab my gloves and I'm going to mix this
1:34:00
together. This is the perfect appetizer for
1:34:07
football season, the holidays coming up. You know, those are coming up really
1:34:12
quick. We're going to have these for dinner. Hey, let's make some meatballs.
1:34:19
We're going to be incorporating mozzarella cheese into the meatball. So, you want to make sure that you have So,
1:34:26
you want to make sure that you have cubes of the cheese.
1:34:33
Always consider it like bite-sized pieces. You want plenty. We're going to be
1:34:38
making about 36 meatballs. If you find a package of the cubed
1:34:44
mozzarella cheese, you want to make sure you have at least 36 pieces in the package.
1:34:50
All right, let's form the meatballs. I'm using the small cookie scoop. This is about 1 and 1/2 in. Just go into the
1:34:58
mixture. Press firmly on the side.
1:35:04
Place it into the palm of your hand. We're going to take a piece of the cheese right here. Place it right into
1:35:12
the center. Form the meatball around the cheese.
1:35:18
And then we're going to roll it. We're going to place it on a sheet pan
1:35:23
lined with some parchment paper or foil, whatever you have. Using the cookie scoop keeps all of your meatballs the
1:35:30
same size. The cheese.
1:35:36
And roll it. You want to roll it nice and tight. so that your cheese doesn't
1:35:42
ooze out. Be a nice surprise for somebody, huh? You bite in a nice big
1:35:47
thing of cheese.
1:36:01
All right, let's set these aside.
1:36:07
We're going to be using pizza crust. This is the rectangular shape, which will be a lot easier to cut these into
1:36:14
strips. This is a 13.8 oz size tube.
1:36:20
Just kind of give you an idea.
1:36:27
I'm going to put a little bit of flour on the work surface. Just going to smooth it out. And then we're going to
1:36:32
roll out the dough.
1:36:37
I'm just going to press it out. Make sure it's nice and even. I'll just go get my pizza cutter. We're going to cut
1:36:42
the dough. We want strips. Just like that. Just spacing these out. That way they
1:36:49
don't stick together. All right. So, I have a pack of skewers.
1:36:55
Have yourself another pan. We're going to place a piece of parchment on it. Take your skewer.
1:37:01
You're going to put it through one end of your dough. We're going to take the meatball. Place it through the skewer.
1:37:07
You're going to go through that cheese, tube. And then we're going to place the skewer through the dough and going
1:37:13
around the meatball. Then just keep pushing it down. Another meatball.
1:37:18
Remember, there's cheese in the center. We're going to push through. Push through the dough. We're going to press
1:37:24
through another meatball. I'm going to bring it the dough through the skewer
1:37:29
on top of the meatball. And I'm going to do it one more time. So, we're going to have four meatballs on each stick.
1:37:37
Then bring that through. And then we're just going to wrap the dough like a figure eight all the way down.
1:37:45
And then just pinch it onto that bottom dough. And it should look like that.
1:37:52
Now, make sure they have room because the pizza dough will bake and grow in
1:37:58
size there. All right, I'm going to finish the rest of these up. Bring you back. Let's set these aside.
1:38:05
Let's make some garlic butter. We're going to add half a stick or 1/4 cup of butter to a microwave safe bowl. We're
1:38:12
going to place it in the microwave for 30 seconds. Melt it.
1:38:19
A tablespoon of minced garlic. About a tablespoon dried parsley. Take a pastry
1:38:24
brush. Blend this together.
1:38:32
And we're going to coat them right across the top. Smells delicious.
1:38:42
Slathered on. We're going to bake these in the oven. It's preheated at 375°.
1:38:49
We're going to bake these for 20 to 25 minutes until the meatballs are cooked through and the pizza crust wrapped
1:38:56
around them, golden brown. What do y'all think? These look delicious. My meatball
1:39:03
subs on a stick. I'm just going to put some grated parmesan across the top.
1:39:09
We're serving it up with our favorite marinara sauce. There we go.
1:39:16
Welcome back everyone. It's lunchtime and we're going to make a quick and easy recipe called baked ham and cheese pin
1:39:23
wheels. This is perfect for anytime for appetizer, for lunch, for dinner. Make
1:39:31
them for breakfast and add some eggs to it. Oh, that would be like really good.
1:39:36
Okay, today I'm making my pin wheels using crescent roll dough. Now I have
1:39:41
used pizza dough and other things perfectly fine like puff pastry. You can
1:39:46
use that also. Okay. I have one tube of crescent roll dough. 8 oz. This is just
1:39:54
the original. If you can find the sheet that works really well. If not, we're
1:40:00
just going to pinch these seams closed to make our sheet. All right, let's open
1:40:05
it up. I was going to say before I open this
1:40:10
up, but it did it itself. I'm going to set it off to the side for just a second. Let's put some flour on our
1:40:17
clean work surface. I'm just using my cutting board here just to keep things
1:40:22
from sticking. About half a tablespoon of some flour.
1:40:29
Just going to shake that around nice and evenly. There we go.
1:40:38
We're going to pop this out of here. That is the crescent dough out of the tube.
1:40:45
There we go. Set it in the middle here. And we're going to find
1:40:50
the end or the beginning.
1:40:55
Or the beginning. All right. I'm going to roll it out.
1:41:04
Now I'm just going to pinch the seams. Just make sure your hands are nice and clean.
1:41:11
And then what I'm going to do to ensure that it's nice and closed,
1:41:19
I'm going to take a little bit more flour. About that much. Just sprinkle it on.
1:41:27
There we go. I'm going to take my rolling pin and I'm just going to roll it out just a little bit just to thin it
1:41:33
out somewhat. Just like that. Nice and even.
1:41:43
I'm going to go back make sure that everything's pinched closed.
1:41:54
All right, we're going to take some ham. This is a Black Forest unccured. I got
1:42:00
the thin stuff that way it can roll easy. That's what it looks like. And it smells
1:42:07
delicious. We're going to lay these all over our dough sheet right here.
1:42:15
Mhm. Got to go ahead and give that a try.
1:42:22
Oh my goodness. That's a good flavor.
1:42:29
All right, I've got one more piece here. What should I do with it? Y'all got any suggestions?
1:42:34
Give it to Thomas. Did y'all hear that?
1:42:42
He's pretty hungry. All right, we're going to take some baby Swiss cheese. We're going to cover the ham with it.
1:42:48
Woo! Y'all, it was raining this morning and very windy and I had to go out there and get the cans.
1:42:54
Trash can. Yeah. And Oh my goodness. Cuz they were blowing down the street. Okay, so I'm
1:42:59
going to layer the cheese on here. I'm excited for this one.
1:43:05
Mhm. All right, we'll take a piece.
1:43:10
Put it right here and right there. Now, we're going to roll it. What you want to
1:43:16
do is start at the long end nearest you. Pull up the dough. Keep it nice and
1:43:23
tight. We're going to get it going. Luckily, we have one of our kids coming
1:43:29
over today and they'll be able to share this. We're going to keep it going nice and
1:43:35
tight. Now, when you get to the end, we're
1:43:41
going to leave that seam side down. That's this right here. You want
1:43:46
that down on the board. Just like that. Okay. We're going to start cutting these
1:43:52
into our pin wheels. We're going to start right in the center. I'm using a
1:43:57
bread knife. It's got a nice serrated edge to it. And I'm going to go through it very gently.
1:44:02
And then we're going to cut these in half. And then we're going to cut this one in
1:44:08
half. Bring some extra hands with you if you need to. Now, what I'm going to do is
1:44:14
cut each one of these into threes. Just kind of eyeball it there. Yep, that's
1:44:20
what it's going to look like. Now, we still have a nice glaze we're
1:44:26
going to make for these. Now, if you want these thinner, you can cut these into fours and not threes.
1:44:35
Now, I got 13. Bakers does. All right, let's make the glaze. In a
1:44:42
medium bowl, we're going to melt 1/2 cup of butter.
1:44:49
In my case, one stick. 45 seconds in the microwave.
1:44:57
There we go. Going to let the residual heat from the bowl and the melted butter melt the rest of that. We're going to
1:45:03
add in half a tablespoon of mustard. I'm using just the regular yellow
1:45:09
mustard or you can use Dijon mustard. All right, we've got some minced onion.
1:45:15
Just going to shake some in. Probably about two tablespoons. There we
1:45:21
go. That looks good. Garlic powder. Flavor it up.
1:45:29
About 1/4 teaspoon to half of a teaspoon of the garlic powder. And then we're going to add a whole lot of poppy seeds.
1:45:39
One tablespoon. Let's blend this together.
1:45:49
Give it a taste and see if you need to add anything else.
1:45:59
That's delicious. We're going to bring over a 9 by13 baking dish and I'm going to spray it with some non-stick cooking
1:46:06
spray. We're going to bring over our pin wheels. Place them in your dish.
1:46:14
Give them some room because they've got to puff up as they bake.
1:46:20
All right. Take your glaze and coat each of our pin wheels.
1:46:28
Slather it on. glaze smells delicious.
1:46:42
We're going to bake this in a preheated oven at 350° for about 25 minutes until
1:46:47
they get nice and puffy and golden brown. I'll be back. Okay, I just pulled these out of the oven. Look at how
1:46:53
golden brown these are. The cheese has melted. M.
1:47:01
Woo. Got a salad to go with it. This is a Caesar salad. It's from a kit.
1:47:09
All right, I'm going to take a bite for you. Look at that. Oh, yeah.
1:47:24
That is so good. That's nice and tasty. I love that ham, y'all. If you haven't tried the Black Forest ham, give it a
1:47:30
shot or let us know what kind of ham you're going to put into your pin wheels. That glaze just goes right
1:47:37
through to the bottom of this. Mixes in with that ham and the cheese. Give me a thumbs up on this one. I'll see y'all on
1:47:45
the next episode. Bye.