12 FUN EASY CHRISTMAS APPETIZERS

Name: 12 FUN EASY CHRISTMAS APPETIZERS | Open Video
Uploaded: 2026-02-26T05:30:17+00:00
Duration: 1 h 47 min 48 s

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Hello everyone and welcome back. Today I'm going to show you how to make delicious
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sausage rolls. There's many, many different ways to make these, but this
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sounds delicious. I've never made these before, so we're going to make these together. It's a perfect last minute
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appetizer if you're looking for one. We still got New Year's coming around the corner. We still got football heading
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right into January. Breakfast it is this morning. So, we're going to start off
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with one pound of breakfast sausage. And I say breakfast sausage because it's got
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some flavor and it's really delicious. People use this a lot to slice up, fry
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up, make like a sausage gravy to go over biscuits with this. So, we're going to
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cut this open, just put it into a mediumsized bowl, and we'll get started with that. All right. I'm using the
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Jimmy Dean. Not sponsored by anybody. Pop this in there
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and get all that goodness out of there. Oh, this breakfast sausage always smells
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so good. Kind of break this up. Be easier to mix all together. Oh, let me
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know if you've ever heard of sausage rolls. I've wanted to make these for the longest time. And here we are. Okay,
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we're going to crack in one egg. We're going to stretch out this sausage mixture.
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We got to bind it. That's what the egg is for. Nice and pretty yolk in there. Can y'all
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see that? We're going to add in one cup of bread crumbs. Now, make sure they're
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the original. You don't want them seasoned like an Italian seasoning or anything like that. And if you want to
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use panko crumbs, you can do that also. All right, we'll put that in. Okay, now
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what we're going to do is season. We're going to start off with two tablespoons of parsley. This is just dried parsley
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flakes. Add a nice color to the dish.
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All right, let's put one over here. All right, we got onion powder. We're going
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to put in one teaspoon. Let's get down there. And we've got garlic powder. One
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teaspoon. Everyone's sleeping in. We got late late work schedules today. So, but
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I'll wake them up with this. All right, we're going to bring out the thyme.
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Time is always a good flavor for sausage. All right, we'll go in. We're going to put in one teaspoon. Now, what
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I like to do, set that down. Just kind of crush it up in your hand. releases
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the flavor of the thyme out of the little dried leaves there. Let's see. We're
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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
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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
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there. All right. Let's mix that together.
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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
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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
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into pieces equally once we get our pastry rolled out. Now, I'm using puff
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pastry. There's two sheets that come into a box. You want to make sure you thaw this out before you use it.
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Sometimes it'll take about 40 minutes or so on your countertop.
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I'm using a piece of parchment paper. I just put it on a silicone mat. Comes in
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a package of two. So, we're going to open it up.
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Take one out. You're going to lay it on the parchment. Unfold it.
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Take out the paper. Unfold it. All right. I'm going to take my rolling
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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
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we had the folds on because that's where we're going to cut. There we go. I'm
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going to follow the fold line down. Now, you don't want to cut through the
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parchment. There we go. I'm just going to equally
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spread these out. All right, let's bring our sausage mixture
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over. We're going to divide the sausage mixture six ways. One, two. I'm going to go all
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the way down. I'm going to go get some gloves on.
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We're going to take one of the six there. What you want to do is
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just kind of form it into a log shape. Roll it. Squeeze it till we get a nice
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long shape. Want it kind of even. We're going to place it down and then just
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work with it till you get an even long log shape here.
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Just like that. So once I get done with this one, I'll
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prepare the other three. Now you can certainly half this recipe if you want to do that. We're going to bring this up
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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
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it in at the end. Close it in at the end here. And then I'm going to roll it.
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Just like that. All right. Let me do the other two. We're going to pull it over.
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And then we're going to bring this side up and seal it. Just like that.
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All the way down. We're just going to pinch that side closed. And this side,
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we'll just roll it. Now, you could even bring a fork to the mix and do that.
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Let's roll it. Okay. I'm going to cut off the ends
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here. This just dough. And then we're going to
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cut these into two inch pieces.
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One, two, right there.
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Now, you can make these bigger if you want.
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Ah, there we go. You're going to take your knife. We're going to pierce the
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top of the dough two times. Create little air pockets. Oh, they
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smell delicious. They're not even cooked yet. All right, got these last two here.
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Make sure you can see through the top layer of the dough there. All right, we're going to lay them on a
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sheetpan lined with some parchment paper. Give them some space about 2 in apart.
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These are going to be so fun to eat. They look pretty.
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Perfect for New Year's. Perfect for your New Year's Eve party, but like I said, or having them for
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breakfast. All right, let's top these. Okay, I have a small bowl with one
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tablespoon of water. I'm going to crack an egg into it.
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Take your fork, beat that together until it's nice and frothy. We're going
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to take a pastry brush and we're going to coat the tops
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of the dough here. We'll make these nice and golden. The drips are okay.
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I'm going to place this in the oven. It's been preheating at 425°.
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We're going to bake these for about 20 minutes until they get nice and puffy and golden brown. While that's
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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.
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Okay, I've just pulled these out of the oven. Don't they look delicious? Look
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how golden brown all the way around. That sausage totally cooked through. I'm
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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.
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In the center, put you a little bowl and then fill with your favorite dipping sauce. I'm using a honey mustard. You
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can use ranch, buffalo sauce, whatever you like.
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Today we're going to make baked macaroni and cheese mini bites. An appetizer,
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perfect for New Year's, football season. Heck, you can make these as a side dish.
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Serve them up with your meatloaf, chicken, pork, or any other dish you want to make. We're going to start with
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the pasta in the back. While that's cooking, we're going to make a delicious creamy sauce to pull it together. Bake
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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
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large pot of water to a boil. You place a lid on it. It comes to a boil faster.
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We're going to add in about half a tablespoon of salt so we can flavor the pasta.
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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
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recipe.
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Let's see. Right there. That should look good. We're going to stir the pasta for
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one minute. That'll help keep it from sticking. And then we're going to cook it. Per the directions on the back of
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the package for al dente about 6 minutes. I'm going to place my strainer
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on the pot and use that when we're ready to strain the pasta out once it's done.
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Now, this is really easy to put together. While the pasta is cooking, we're going to go ahead and make that
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cheesy creamy sauce. It's going to pull it all together. You're just going to need a medium saucepan. We're going to
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place it on a medium heat. To the pan, we're going to add in 3 tablespoon of
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butter. One, two,
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and three.
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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
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two teaspoon of minced garlic. I'm just using up my jarred garlic here.
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Little bit more. There we go. We're going to stir this around
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for 1 minute. I'm going to bring in my whisk here.
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We're going to start whisking in two tablespoons of allpurpose flour.
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And we're going to cook this for about 2 to 3 minutes.
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Make sure you time your minutes here. All right, on the last minute, I'm going
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to go ahead and start seasoning with half a teaspoon of salt.
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Another
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quarter there. I had a quarter here. 1/4 teaspoon of black pepper.
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And then we're going to add in some paprika. I'm going to sprinkle in
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I'm going to add in about 1/4 teaspoon. A little bit more.
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All right, we're going to open up a can of evaporated milk. We're going to measure
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out 8 oz. If you don't have evaporated milk, you can use regular milk.
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There we go. We're going to slowly whisk in the milk. Look at that color. Yeah.
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All
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right, we're going to whisk this for about five minutes. While that's happening, we're going to shred some cheese.
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Now, I've turned off my sauce. We're going to grate 8 oz of cheddar
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cheese. I like to grate my own cheese. doesn't have any
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inclusions in it and we don't want that potato starch that you normally find in
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bagged cheese. Now, I finished adding the other 4 oz of
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the evaporated milk and smoothed out my sauce.
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You want it nice and creamy like that. We're going to add in the shredded
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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
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crazy. It's got a potato starch in there. It's also got a natural mold
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inhibitor in there. Can you imagine what that is? But this cheese right here,
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it's cheddar cheese. So, we're going to go in. I'm going to sprinkle it in.
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Start mixing that in until it all melts.
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right? Get it all stirred in. Now, it may not all melt, and that's
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totally fine because it will melt when we add the pasta and then also when it goes in the oven to bake.
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But you just don't want to cook it any longer than what we did. There we go.
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Now, this is where you're going to adjust any seasonings that you may want
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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
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cooked, drained pasta.
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And we're going to add the sauce.
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Oh, that looks so good. It's very tasty, too. Let's mix this together.
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I'm going to be using a 2410 muffin pan. Or you can use the 12 muffin
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tin pan. That's the standard size. And you'll put more mixture into each one.
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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
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just swiping it through some very soft butter here. And I'm going to coat each
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of the tins here. You want these to pop out just like that. Get all the way down
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to the bottom and the sides. Now, I will be laying my muffin tin on
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another sheet pan. That'll just keep the butter from going into the oven. We got our macaroni and cheese here. I'm using
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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
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going to go in, smooth it out, and then pop it in. Just like that. The perfect
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bite. Now, make sure you push it in there. That way, it can form pretty good
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in there. Now, you may have leftovers that didn't
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fit in the pan. And after these cook, you can make the rest of them, or you can just put it into the refrigerator
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and use it for leftovers or heat it up for another meal. Because this can both be used as an
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appetizer or a side dish. When you're making the mini muffins here, you're
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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
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in in that one there. So, you might have leftovers and have to double up. I'm
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just going to put it in a to-go container and pass it off to the kids to take to their house
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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
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loves macaroni and cheese. Now, we are going to put a topping on here before we place it in the oven.
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I'm going to be using some Italianstyle bread crumbs. Now, the ingredients in
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here, it has dried parsley, spices, onion
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powder, paprika, and other ingredients. I just put it in a bowl here. I was
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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
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bit on the top there.
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Okay, I've got my oven preheated at 350°. Since I'm using the mini tins today, I'm
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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
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standard size, I would go up to about 25 to 30 minutes. I'll be back. I sprinkled dried parsley
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on top to give it a pop of color. I let these sit in the pan for about 5 minutes
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to kind of pull their shape together. The perfect mac and cheese bite. Merry
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Christmas everyone. Welcome back to Catherine's Plates. I'm going to show you how to make this delicious Ritz
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cracker Christmas tree appetizer. Doesn't this look delicious? I'm going
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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
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making that filling first. Let's build this Christmas tree. The first ingredient is going to be this buson
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cheese. We're going to need 8 oz. Now, this one has 6 ounces in it. So, I got
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another one so I can pull out a few ounces from here. Now, as you can see, the name looks like it says buren
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cheese, but let me tell you, it is called Busousan cheese. We've used it before in recipes and it's very
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delicious. This one has a garlic and herbs flavor to it. So, we're going to add it to a large mixing bowl.
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They come in different flavors. There we go.
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And
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2 oz from this one. I think that'll be good right there.
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I'm going to break it up.
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Now, to that, we're going to add in 10 oz of spinach. This is the frozen
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spinach that's already been chopped. Now, I thought it out and then I rung out any of the excess water from the
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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
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like just so you can have an idea. So, you know you're getting the right stuff.
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That right there. Now, we're using the HB.
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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
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peppers. Now, if you can't get it open, you use your husband.
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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
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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
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those charred bits on there. I love this because they're already cooked. Nice and
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charred. I'm just going to chop it up into small
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dices. Got to add flavor everywhere you can. All right, I'm going to see what this
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was packed in. packed in water and it has the sea salt flavor to it. We got a
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fine dice here. That looks good. Let's go ahead and add that to our mixture.
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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
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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.
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I'm just going across and then back over again
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and back over again. All right, let's cream all of this together.
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Now, you can make this mixture ahead of time and then build your tree right
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before you need the tree for the appetizer.
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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.
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I'm going to be adding a little bit of salt. About an eighth of a teaspoon or a pinch.
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There we go. I'm going to mix that together. We're going to build a tree.
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We're going to lay half of the crackers down on your serving platter, which will be 30. Now, lay them the front side
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down. Now that's the back side. That's the
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front side. Oh, so the back side is flat. Yeah, he'll show you.
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See, that's flat. That's not flat. You see, right? Yeah.
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Learn something every day. So did I. I thought he was going to eat it. I think they did, too. Raise your
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hands if you thought he was going to eat that cracker. I better not see one hand.
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These are Ritz crackers and they're delicious. Yeah, they are. To me, they kind of got a buttery flavor
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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,
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I'll have Thomas keep track of the amount. Now, you want to be sparingly
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with the mixture as we're going to put some on each of the 30 crackers. So,
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keep that in mind. Probably about that much right there. We could always go back and fill more.
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All right. I got to admit now I'm tempted to eat one, but I won't.
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You can have the whole one after it's all said and done. All right. Make sure it goes to the edge.
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This is a perfect little appetizer. And it's just going to look cute.
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Mhm. That smells delicious. That little bit of salt really helped. It really made all the difference. So, all right.
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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
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use other types of cheese. You just want to make sure it's a very soft, mild cheese, very creamy like.
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And it's got flavor in it or you can add your own flavor to it. We're almost done here.
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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
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cream cheese should. All right, I'm just filling in where I need to with the rest
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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
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we're going to place them on top of the mixture on each cracker. Make sure the
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top part of the cracker is facing up.
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Just kind of squish on there a little bit.
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Just a light little tap. Don't squish all your mixture out. Then it'll look funny.
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All right, we're going to finish these up. All right, that should give us 30.
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All right, let's build the tree. I'm going to pull these off except for
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10 of the sandwiches to create the bottom base of our tree
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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
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other as a tree shape like I showed you earlier. So, we're going to create a circle with eight of them. Four, six,
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eight, nine, and then 10 in the center. Two in the center. Now, you're going to
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build this before you're ready for your party. And then we're going to build up from
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there. We're going to create the second layer.
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Okay, we have one in the center. And then I'm going to put one, two, three, four,
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five, and six on that second layer from the bottom.
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All right, we're creating our third level from the bottom.
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All right. How does that look? So far, we got it. All right. Let's create level
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four, which we're going to put three right on the top. One, two,
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and three. We're going to put two on top of there. One.
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There we go. Two. and one. All right, there we go.
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Now, we're not finished yet. We're going to put some lights on the tree. In the vegetable section of your store,
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they make things pretty simple for you when they chop up vegetables. All right, I've got three bell peppers, red,
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yellow, and green. It came in a little container already diced up. You know,
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it's Christmas. You're doing parties. you're doing tree trimmings, whatever
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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
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cracker Christmas tree. And then we got to make a star.
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Now, you can certainly dice your own if you want, but I'm going to go around the Ritz crackers, add these diced peppers,
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put it around your platter. I'm using a whole yellow bell pepper.
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I'm just going to cut off one side. That's where we're going to cut our star
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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
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do is cut on one side a V.
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Then we're going to turn it. And then we're going to cut another V.
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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
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up to the point of our first tip right there.
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And then we're going to cut the other side of the V. All right. Now, we're going to cut two
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V's down at the bottom portion here.
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And then we're going to make an upside down V right here.
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There we go. That's about the easiest way you can do it. We're going to top our tree with it.
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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.
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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
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you can even use this as a quick weekn night dinner. We're going to make chicken cordon blue sliders.
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You know these. There's chicken, ham, Swiss cheese. We got a delicious sauce
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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
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using these sliders. They're soft, they're white, and they're minis. There's 12 of them in this package. You
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can even use the Kings Hawaiian rolls if you want to do those. Now, these are already pre-sliced. For the king's wine
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rolls, you do need to take your big serrated knife and run it through them lengthwise to get tops and the bottoms.
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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
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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.
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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.
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That's what's great about this recipe. All right, let's pull the tops off and save them for later.
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Now, if y'all are wanting to know the ones that I'm using, these are the
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Pepperage Farm Bakery Classics, and there's 12 of them in the package.
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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.
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So, we'll just squeeze a little bit on each one. These are mini sandwiches,
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so we got to have a dressing, right?
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And mayonnaise will suit the bill.
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Hey, if you're going to make these for a football game, whose team are you rooting for?
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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
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let's see which team has the most viewers. We would like to know.
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All right, I'm just spreading this out so every bite has that mayonnaise on
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there. All right, I like these for a quick dinner idea, too, because you can make
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as many as you want of these. I'm going show you just how easy that happens.
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All right, next we're going to put in some of this right here. This is a delicateesscent style
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mustard. It's by Bors Head. Now, you can use any mustard you want. If you like
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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.
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Give us some nice flavor on our cordon blue sliders.
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Thomas is excited. We're going to have a few for lunch and
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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.

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