Meatball Stuffed Buns



  • 1 can Pillsbury golden layers biscuits - each pulled into 2 layers
  • 10 frozen fully cooked italian style meatballs - thawed and cut in half
  • 2 sticks string cheese - cut each into 10 pieces
  • grated Parmesan cheese
  • dried basil
  • dried oregano
  • garlic powder
  • cracked black pepper
  • marinara sauce


Heat oven to 375 degrees F.  For this recipe... make it easy on yourself!  I love these frozen meatballs.  They are well seasoned, fully cooked, the perfect size, and very convenient!  These are the 1/2 ounce meatballs.  I'm using the flaky "layer" biscuits.  They separate well. Cut the string cheese "sticks" into four pieces each.  You need 20 small "pieces."  Separate the biscuits into two layers each.


Cut each meatball in half.  Add one meatball "half" and one string cheese "piece" to each biscuit.  Wrap the dough around it and seat the edges.  Place the seam side down into a round cake pan (or actually, I used the largest of my spring form pans).  I find that it works best to but the meatball first with the cut side UP, then the cheese.  This will put the rounded part of the meatball on the top when it's all said and done. Season the "buns" with pepper, basil, oregano, garlic powder, and a sprinkle of Parmesan cheese.  Bake uncovered at 375 degrees F until golden brown.   These are great dipped into a bowl of warm marinara sauce.

Pepperoni Pizza Puffs




  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1 tablespoon Italian seasoning
  • pinch of salt
  • pinch of red pepper flakes
  • 3/4 cup whole milk
  • 1 egg, lightly beaten
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup cubed pepperoni
  • 1/2 cup store-bought pizza sauce

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.

Baked Brie Bites



  • Mini phyllo tart cups - in the freezer section
  • Ile de France brie, cubed
  • Brown Sugar
  • Choped Pecans
  • Honey


Preheat oven to 350.
Place a cube of brie in each phyllo tart.  Sprinkle each tart with approximately 1/2 tsp brown sugar.  Top with approximately 1/2 tsp chopped pecans and a dollop of honey.  Bake for 15-20 minutes, until brie is melted. (use more or less of each ingredient according to your preference)

Crab English Muffin Pizza's



  • 1 Jar of Old English Cheddar Cheese (Kraft)
  • 1 can of Lump Crab Meat
  • 2 Tbls mayonnaise (Kraft)
  • ½ tsp Salt
  • ½ tsp Garlic Powder
  • 1 stick of margarine
  • 1 Package of Englich Muffins


  1. Mix all of the following in a medium bowl and then spread on English muffin halves and put under broiler until bubbly

My Moms Cheese Ball


This is a staple in our family for all holidays.



  • 1 small jar of Roka cheese
  • 1  8oz Cream Cheese
  • 1 small jar of Old English Cheese
  • 1 Tbls onion flakes
  • 1 Tbls Worcestershire sauce
  • 1 small bag of crushed pecans


  1. Mix and chill until you can handle without getting sticky then roll in pecans.  I chill for 1 ½ hours before rolling into ball.

Baked Bacon and Onion Pinwheel App



  • 1/3 cup of butter (softened)
  • ½  cup onion (finely chopped)
  •  slices of bacon – cooked and crumbled (We use the pre-cooked bacon)
  • 2  Tbls of fresh chopped parsley (optional)
  • 2  8oz cans refrigerated crescent rolls


  1. Combine first 4 ingredients
  2. Unroll crescent rolls and separate into 8 rectangles.  Firmly press diagonal perforations to seal.
  3. Spread butter mixture evenly over dough.  Roll up each rectangle beginning with short side, pinch seam to seal.  Cut each into 4 slices.  Repeat with remaining rectangles.
  4. Place pinwheels on ungreased cookie sheet, flatten slightly.
  5. Bake at 375 for 15 minutes or until golden brown.

Our Version of Bang Bang Shrimp


Sauce (41-50 medium shrimp)

  • 1/2 cup mayo
  • ¼ cup Sweet Chili Sauce
  • 4 or 5 squirts of Sriracha sauce (or to taste)


  • 1 egg
  • 1 cup milk
  • ¾ cup flour
  • ½ cup Panko Bread Crumbs
  • 1 tsp salt
  • ½ tsp Black Pepper
  • ½ tsp Sage
  • ½ tsp Onion Powder
  • ½ tsp Garlic Powder
  • ¼ tsp Basil

Heat oil to 350 degrees

Coat the shrimp in flour mixture then dredge in egg/milk mixture then in flour mixture again.

Special notes: After you batter the shrimp chill shrimp in fridge for 20 minutes before frying to help keep batter on shrimp.

Chicken Balls



  • 2 chicken breast halves, cooked and shredded
  • 1  3oz cream cheese (softened)
  • 4 Tbls of butter
  • ¼ cup of chopped onion
  • ¼ tsp cayenne pepper
  • 3 squirts of Sriracha sauce (Optional) we like them spicy
  • 1 package of crescent rolls


  1. Sautee onion in butter for about 10 minutes, then remove from heat.
  2. In a bowl place chicken, cream cheese, onion and butter mixture, cayenne pepper and Sriracha sauce and mix well
  3. Take one crescent triangle and place on lightly floured surface.  Using a rolling pin to get it thinned out.  I then use a knife to cut out 2 to 3 squares.  Once you have a square spoon in some of the mixture and then wrap the crescent around the mixture to form a ball and then pinch together.
  4. Place balls on ungreased cookie sheet and bake at 350 for 20 minutes or until golden brown.

Crab Filled Crescent




  • 1-8 oz. tube crescent roll dough
  • 3 oz. cream cheese, softened
  • 1/4 cup mayonnaise
  • 3/4 cup cooked crabmeat, chopped
  • 2 green onions, chopped
  • 1/8- 1/4 teaspoon cayenne pepper
  • salt and pepper, to taste

Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm. 

Cheesy Pull Apart Bread




For the Mushrooms
12 oz sliced mushrooms
1 Tbsp butter
1 Tbsp chopped fresh thyme


For the Bread
1 unsliced loaf sourdough bread
12 ounces Provolone cheese, thinly sliced
1/2 cup butter, melted
1/2 cup finely diced green onion
2 teaspoons poppy seeds




For the Mushrooms
Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.

Set mushrooms aside and allow to cool.


For the Bread
Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place loaf on a foil-lined baking sheet.

Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.
Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.


Bake at 350 degrees for 15 minutes.

Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Spinach Balls



  • 2 (10 oz.) packages frozen spinach, thawed & well-drained
  • 2 small onions, very finely chopped (I use a food processor)
  • 2 1/4 c. stuffing with herbs (I use Pepperidge Farm)
  • 6 eggs, beaten
  • 1/2 c. melted butter
  • 1/2 c. Parmesan cheese
  • 2 tsp. garlic salt
  • 1 tsp. black pepper
  1. Mix all ingredients until well combined.
  2. Form into about 1" balls; place on a baking sheet sprayed with cooking spray.
  3. Bake at 350 for 20 minutes. Makes approximately 60 balls.

Buffalo Chicken Bites


Yields: 48 small or 30 medium sized



  • 3 cups shredded cooked chicken (About 1 store-bought rotisserie chicken, skin discarded)
  • 1/4 to 1/2 cup hot sauce (or more to your taste)
  • 3 1/2 oz. cream cheese, softened
  • 1 3/4 cups sharp or medium shredded cheddar cheese
  • 1/4 cup sliced green onions
  • 1 cup all-purpose flour
  • 4 eggs, lightly beaten
  • 3 – 4 cups Corn Flakes cereal, crushed


Preheat oven to 350?F. Line a large baking sheet with parchment paper. In a large bowl, mix the chicken, cream cheese and hot sauce until combined. Stir in the cheddar cheese and green onions.


Using a small cookie or ice cream scoop, spoon out the chicken mixture and roll into about 1 1/2 inch balls. Place on a plate or separate baking sheet (not lined) until ready to dip.

In three separate bowls, set out the flour, eggs and Corn Flakes. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.


**If freezing for later, place the dipped and uncooked chicken balls onto the parchment lined baking sheet and flash freeze for 15 to 20 minutes. Transfer to a freezer bag and store in the freezer until ready. To bake, place the frozen chicken balls back on a parchment lined baking sheet and bake at 350?F for 25 to 30 minutes, until crispy and golden brown.

Turkey and Mandarin Orange Cheese Wraps



  • 4 (10-inch) flour tortillas
  • 4 ounces (half of a large block) cream cheese, softened
  • 1/3 cup mandarin oranges, chopped and drained
  • 1/2 teaspoon ground chipotle chile pepper, optional
  • ¼ cayenne pepper
  • 1/4 cup sliced green onions
  • 6 ounces deli smoked turkey breast or chicken, sliced very thin
  • 20 medium spinach leaves, washed, dried, and stems removed


Combine cream cheese, chopped mandarin oranges, and chipotle pepper until mixed. Spread 1/4 of the mixture on each of the tortillas. Sprinkle each tortilla evenly with the green onions.

Divide the turkey into 4 portions and mound down the center of the tortilla leaving 1 inch open around the edges. Top with spinach leaves. Fold wrap envelope-style by folding up the bottom and top edges 2 inches, then folding each side inward. Slice each wrap in half at an angle to serve.

Yield: 4 servings


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© John Hatcher