Bloggy Progressive Dinner - Appetizers

Welcome to the second night of the Bloggy Progressive Dinner - 5 days of food, fun and giveaways at 5 different blogs. I hope everyone enjoyed the drinks served at Five J's last night.

Now, on to the appetizers!

While we wait for the hot appetizers to finish cooking in the oven, let's all sit down to enjoy some fun munchies.

At the little table by the Christmas tree we have some homemade potato chips, bacon-horseradish dip, and roasted chickpeas. You better eat quick though, there are little hands just waiting to dive in!
We also have some caramelized onion-cream cheese spread to enjoy with some crackers while we wait.Now for the hot appetizers. I'm an appetizer junkie, but I tend to really lean toward the retro-appetizers when I'm entertaining. And tonight is no exception. Enjoy this platter full of sausage balls and ramaki.

Since I am painfully shy by nature, I do not always make the best hostess. But since this is a party full of bloggy friends, I'll do my best! Or at the very least, I'll keep everyone's mouths stuffed with food so that no one notices the lack of conversation.

Bacon-Horseradish Dip

• 1/2 c. sour cream
• 1/2 c. mayonnaise
• 2 T. horseradish
• 8 slices bacon, cooked and crumbled
• 3 green onions, sliced (green parts only)

1. Stir all ingredients together and refrigerate at least 4 hours before serving.

**If you never try any other recipe I share on this blog, you absolutely MUST try this one. It is unbelievably delicious.

Roasted Chickpeas

• 2 c. fully cooked and cooled chickpeas, or 2 cans chickpeas
• 3 T. olive oil
• 3 t. salt
  
• 2 t. cumin
• 1 t. black pepper
• 1/4 t. cayenne pepper.

1. Preheat oven and cookie sheet to 325 degrees.
2. In a large bowl, combine all ingredients and toss until chickpeas are well coated.
3. Pour chickpeas onto hot cookie sheet and bake for 50-60 minutes, until crispy but not burnt, stirring every 15 minutes.

Sausage Balls
It just doesn't get any better than this oldie-but-goodie. They are so easy to toss together and they taste great. They also freeze perfectly and are great to have on hand in the freezer for unexpected guests.

I recently realized that there are many different variations of this recipe floating around. I'm sure they are all wonderful. This is just how I make them.

• 1 lb. bulk pork sausage (you can use any flavor or heat. We especially like them with hot sausage)
• 2 c. Bisquick or homemade substitute
  
• 3 c. Sharp cheddar cheese, shredded

1. Mix all ingredients together using your hands. You may have to really work at it to get everything incorporated, but eventually it will all come together.
2. Roll about 1 1/2 -2 tablespoons sausage mixture into a ball. Repeat until done. Bake at 375 degrees for 15-20 minutes.

** The picture earlier in this post has a dip in the middle. That dip is for the sausage balls. It is simply 1 c. of mayonnaise mixed with 3 T. mustard. I know it sounds weird, but it really tastes great with these!

Ramaki
There are lots of ways to make ramaki and I have never been able to determine which variation is the authentic one. But authentic or not, this is a great appetizer.

• 1 can whole water chestnuts (about 24)
  
• 8 slices bacon, cut into thirds
• 1 1/2 c. barbeque sauce

1. Soak about 30 toothpicks in a bowl of water for at least one hour. You will only need 24, but it is a good idea to have some extras on hand just in case some break in the process.
2. Wrap one section of bacon around each whole water chestnut and secure with a toothpick. Place in a 375 degree oven for about 20 minutes, or until bacon has reached desired crispiness.
3. Place cooked bacon-wrapped water chestnuts in a small oven-proof dish. Cover with barbeque sauce and stir to cover. Return to oven for 15 minutes.

Carmelized Onion Cream Cheese

• 3 T. butter or olive oil
  
• 1 large vidalia onion, sliced thin
• 1 T. brown sugar
• 1 t. salt
• 1 8oz block cream cheese
• 1 t. black pepper

1. Heat butter or olive oil in a small skillet over medium heat. Add onion and stir. Cook until onion becomes trnaslucent, stirring often.
2. Reduce heat to medium-low and add brown sugar and salt. Continue cooking for 20 minutes, or until onions are golden brown. Watch carefully to prevent burning and reduce heat if needed.
3. Place block of cream cheese on a serving platter. Liberally sprinkle pepper over the top and sides of the cream cheese. Top with still-warm onions. (If you want to make this ahead of time, you can do up through step 3 and then just microwave the platter for 1 minute before serving to warm the onions and soften the cream cheese.)

For the recipe of homemade potato chips, head here.

I hope you've enjoyed all of these appetizers. Now before you head over to JessieLeigh's tomorrow night for salads, make sure you enter my giveaway.

Favorite recipes from The 3 Moms. This cookbook is filled with over 50 recipes, from breakfast to dessert. Kid tested, 3 Moms approved.

I have one download of the 3 Moms Recipe eBook from Happy To Be At Home to give away. If you'd like to be entered, just leave a comment.

And if you haven't entered Joy's giveaway yet, head on over here to get in on the fun. All the giveaways will be ongoing until December 21st at midnight, EST.

Why not invite us over to your place for some appetizers now? Just post a favorite appetizer recipe or two, sign Mr. Linky and we'll be sure to stop by!