Hosting a Fourth of July or other party? Kick off your bash on the right foot by serving these mouthwatering appetizers from Haylie Duff.
Buffalo chicken dip
- 1 roasted chicken, shredded
- 1 cup of chopped celery
- 1/4 cup of yogurt
- 1/4 cup of hot sauce
- 1/2 cup of shredded cheddar cheese
Preheat oven to 350 degrees. Combine above ingredients in a mixing bowl and press in to a casserole dish. Bake for 20 minutes.
Bacon-wrapped jalapeno poppers
- 5-6 jalapenos, cut in half and seeds removed
- Small container of cream cheese
- 1 package of bacon
- Maple syrup
Using a small spoon, scoop cream cheese and press a small amount in to each jalapeno. You want to use enough to fill the pepper, but if you use too much it will weigh the pepper down. Wrap bacon around the pepper and secure with tooth picks.
To bake: Bake peppers on a baking rack layered over a larger non-stick pan so the grease from the bacon can drip down. Bake at 350 degrees for 20-25 minutes, or until bacon is nice and crisp.
To grill: Place peppers cheese side down first before the cheese has a chance to get to warm. That way the bacon can get a nice char on the top. Flip peppers over and finish them, cheese facing up.
Once removed from heat, drizzle maple syrup across top and serve.
Beer-steamed kielbasa
- 1 kielbasa sausage
- 1 can of beer
Cut the sausage into bite sized pieces. Add to a hot skillet and brown the sausage for about 30 seconds. Reduce heat to low-medium and pour in enough beer to barely cover the sausage. Let simmer for 15 minutes.
For dipping sauce: I like to mix whole grain mustard and Dijon mustard to dip the sausages in.