Mozzarella Sticks

Recipe From: Parents Magazine

Ingredients:

1 egg
2 tsp water
1/2 cup panko bread crumbs
1 tsp Italian seasoning
Shake of pepper
4 pieces mozzarella string cheese
1 tbsp flour

In a small bowl, beat egg and water. Place panko, Italian seasoning, and pepper in a separate dish. Coat cheese sticks in flour, then dip in egg mixture and the breading. Cover and chill for at least 4 hours. Place on an ungreased baking sheet and bake, uncovered, at 450°F for 5 minutes, until warm, then run under the broiler quickly to brown. Cool before serving.

Fruit Salsa

Recipe From: All Recipes

This recipe only called for fruit. I added a little purple onion and jalepeno. Serve with cinnamon-sugar pita chips and/or tortilla chips.Ingredients:

2 kiwis (peeled and diced)

2 apples (peeled, cored and diced)
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

Fresh Fruit Bruschetta

Recipe From: Our Best Bites

We had this as an appetizer for Easter Dinner.
It was really easy and super yummy!

1 baguette (sliced)
4 tbsp butter (melted)
2 tbsp granulated sugar
1/2 tsp ground cinnamon

1 cup strawberries (diced)
1 cup finely diced mango (finely diced)
1 cup kiwi (finely diced)

1/2 cup sour cream
3 tbsp honey
1 tsp orange zest

Preheat oven to 400 degrees. Slice bread into 1/2 inch slices. Place in a single layer on a foil-lined baking sheet. Use a pastry brush to brush each piece with melted butter. Combine cinnamon and sugar and sprinkle evenly over bread slices. Bake for 10-12 minutes or until edges are toasted. Set aside to cool.

While bread is toasting, combine Sour Cream, honey, and orange zest. Stir to combine and place in the fridge. Combine strawberries, mango, and kiwi and stir gently to combine. When bread is cooled, place about 1 Tbsp. of fruit mixture on top of each toasted bread slice and drizzle with sweet sour cream mixture. If needed, thin sour cream sauce with 1/2-1 tsp orange juice. Garnish with mint leaves if desired. Serve immediately.

Ham & Swiss Sliders

Recipe From: The Recipe Club
The key to these is great rolls.

Ingredients:
24 good white rolls
24 pieces good honey ham
24 small slices swiss cheese
1/3 mayo
1/3 cup miracle whip

Poppy seed sauce:
1 1/2 tbsp poppy seeds
1 1/2 tbsp yellow mustard
1 stick butter (melted)
1/2 tsp onion powder
1/2 tsp Worcestershire sauce

In a small bowl, mix together mayo & miracle whip. Spread into both sides of the center of each roll. Place a slice of ham & a slice of swiss inside of each roll. Close rolls & place into a large baking dish or heavy cookie sheet. place very close together. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Let sit 10 minutes, or until butter sets slightly. Cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. Uncover & cook for 2 additional minutes. serve warm. Sandwiches can me assembled a day ahead & kept in the fridge ready to bake.

Winger's Sticky Fingers & Amazing Sauce

Recipe From: Favorite Family Recipes
This is just like Winger's! I used a fryer and we just had these as an appetizer.

For the sauce:
3 Tbsp. Franks Hot Sauce
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves (we actually doubled the recipe and it was the perfect amount for the chicken and for dipping). Covers about 8 sticky fingers. I used frozen breaded chicken fingers and fried them (frozen) for about 4-5 minutes, until crispy and warm. Pour sauce over (or put them in a Tupperware with some of the sauce and shake it up until the chicken is completely covered in sauce).

Black and White Bean Dip

Recipe From: The Sister's Cafe

Ingredients:
1 can of black beans (drained and rinsed)

1 can of Great Northern beans (drained and rinsed)

1 can of shoepeg corn (drained)

1 7oz can of Herdez salsa verde

2 cups of shredded Colby Jack cheese

4-6 roma tomatoes (squeeze out juice, chop)

garlic salt to taste

Avocado (diced)

Preheat oven to 400. Put everything (except for the avocado) in a bowl and mix together. Spray a shallow baking dish with nonstick spray before spooning in the bean mixture. Sprinkle a little cheese on top and pop into the oven. Bake for 10-20 minutes until the cheese is melted and it is all warm and bubbly. Remove from oven and sprinkle with diced avocado and serve with tortilla chips.

Corn and Avocado Salsa

Recipe From: The Pioneer Woman
Made this with fajitas for Sam's bday dinner.

Ingredients:
4 ears of sweet corn
1/2 red onion (diced)
2 very firm avocados (diced)
1/2 jalapeno (seeded and finely diced)
1/2 hot chili pepper (seeded and finely diced)
Bunch of cilantro (chopped)
1 lime (juiced)
Salt to taste
1 tablespoon vinegar
1 teaspoon sugar (optional)

Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

Apple Dip

Recipe From: Krisite Paraspolo

At Samantha's baby shower, my co-worker Kristi made this dip...it was a favorite! I also served it at Sam's baby blessing.

Ingredients:

8 oz cream cheese

1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1 pkg heath bar toffee bits
Gala and/or Granny Smith Apples
Pineapple Juice

Cut the apples into slices and pour pineapple juice over them. The juice will keep them from turning brown and they'll stay crispy and sweet. Let cream cheese sit at room temperature for at least 10 minutes to soften. Combine all ingredients (except for toffee bits) and mix in a food processor. Add the toffee bits right before serving...they tend to get a little soggy. Sometimes I use fat free cream cheese and substitute the sugar for splenda...it is just as good.