Chef John's Queso Dip
I used to make something very similar to this queso dip at the Mexican restaurant I worked at in college, where we called it 'chili con queso.' At first I thought it could be thicker, but later I realized the saucy texture was the key to its addictive irresistibility. Instead of too much cheese piled up on your chip, we just get a beautiful, silky coating, and as soon as you finish one, you can't wait to dip another, and another, and another, until there are no chips left.
Meatball-Stuffed Garlic Bread Sliders
We're getting close to the Super Bowl, and it's not about who wins the trophy, but rather who wins the snack table. If you show up with these super fun sliders, that will be you. The real secret to these beauties is placing the meatball in through the top of the roll, versus splitting and stuffing in the traditional manner. Maybe it's the symmetry, or center of gravity, that makes these just feel right in your hand. If you're short on time, using pre-made meatballs will do.
Crispy Rosemary Sea Salt Flatbread Crackers
Making your own 'fancy' crackers at home is a fairly basic operation, and not only will they be less expensive than store-bought, but you can customize them any way you want. Please pay attention to your baking time.
Super Deluxe Steak Nachos
For big games or fun events, these nachos should get serious consideration.
Slow Cooker Reuben Dip
A wonderful, easy, creamy hot dip that even sauerkraut haters love. I often take this to work potlucks because I can assemble it at work. Just throw everything in and stir a few times. Also, it's delicious when it's overcooked and kind of dry!
Stuffed celery, it's easy to make and kids love it. My Great Grandma always made this and my cousins and I used to fight over the last piece.
Hot Spinach Artichoke Dip
Serve this cheesy flavorful dip warm with toasted bread or tortilla chips.
Marinated Scallops Wrapped in Bacon
This sweet and salty, melt-in-your-mouth appetizer is sure to please anyone!
Italian Lemon Coffee Cake
"Torta al limone," as this cake is known in Italy, is a recipe that I received from my husband's "Zia Pina". I modified her recipe to add the sliced almonds and powdered sugar glaze drizzle on top. This is a lovely cake that goes great with a cup of coffee or cappuccino!