Pigs In A Blanket #SundaySupper
It’s football season! All that excitement works up an appetite so of course football finger foods are in order. One of my guy’s favorites, Pigs in a Blanket.
Yeah, football season is here! We are ready for it. Saturday mornings spent cheering on the kids at rocket football. Afternoons cheering on your favorite college team.
Football season is a biggie here in the bottom left of the mitten. Saturday mornings are usually spent at the football field. My son is on the rocket football team and my husband is the coach. Then the boys come home and watch football.
Now, I will admit that I really don’t watch football outside of my son’s games. I have no allegiance to any team but I am here 100% for the snacks. Is that bad? No, I don’t think so. I mean look at these!! Now on to the pigs in a blanket!
This is a recipe you want when you don’t want to buy a lot of ingredients or have a messy kitchen. Do you have time to buy 3 ingredients, cut them up and then bake for 18 minutes? And after such minimum effort, you have a delicious appetizer that will make every football fan raving? Then these pigs in a blanket are for you.
How to make Easy Pigs in a Blanket:
Take the can of biscuits and open them up. Cut each one into 4 pieces. This will make 32 biscuit pieces.
Now take the beef sausages and cut them into 3 pieces each. This will make 30 pieces of sausage.
Take the cheese and fold then cut into 8 pieces each to make 32 pieces. See, the math doesn’t quite add up and you will be short 2 pieces of sausages. I usually just cut 2 pieces in half, no one will notice when they are scarfing these down.
Preheat the oven to 375 degrees.
Now it’s time to start assembling the pigs in a blanket. Pick up a piece of biscuit and flatten a little bit. Add the cheese then the sausage. Bring the ends over the sausage and pinch. (You will see that some of my pigs didn’t get completely covered. I’ve surmised that no matter how hard I pinch it’s almost inevitable that some will open during cooking.)
Place them on a baking sheet with either tin foil that greased or parchment paper. Once all are assembled and the oven is heated place in the oven and cook for 18 minutes.
Once they are golden brown pile them on to a big plate and serve to your hungry fans.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you to this weeks Sunday Supper host. Check out all of the other recipes that make every game a Winner!
Football Party Finger Food #SundaySupper
Finger-licking Football Party Finger Food
- Apple Kielbasa Stack by The Freshman Cook
- Asian Style Chicken Lettuce Wraps by What Smells So Good?
- Bacon Wrapped Pickle Spears by Our Good Life
- Baked Jalapeno Poppers by A Day in the Life on the Farm
- Buffalo Chicken Pizza Bites with Blue Cheese Dip by Sprinkles and Sprouts
- Candied Bacon Wrapped Lil’ Smokies by Turnips 2 Tangerines
- Copycat Hooter’s Fried Pickles by Fantastical Sharing of Recipes
- Easy Pesto Palmiers by That Skinny Chick Can Bake
- French Onion Dip by Pies and Plots
- Gluten Free Jamaican Beef Patties by Cricket’s Confections
Flavorful Football Party Finger Food
- Grilled Jalapeno Poppers by Simple and Savory
- Mini Spinach Calzones by Jonesin’ For Taste
- Peanut Butter-Stuffed Chocolate Cookies by Books n’ Cooks
- Pigs In A Blanket by Bottom Left of the Mitten
- Popcorn Chicken 3 Ways by Cindy’s Recipes and Writings
- Sausage Rolls by Caroline’s Cooking
- Smokey Spiced Nuts by Hezzi-D’s Books and Cooks
- Tortilla-Crusted Chicken Fingers with Salsa-Ranch Dipping Sauce by The Weekend Gourmet
- Totchos by Palatable Pastime
- How to Make Potato Skinsby Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Prep Time | 5 minutes |
| Cook Time | 18 minutes |
| Servings |
appetizers
|
- 1 16 ounce can jumbo buttermilk biscuits cut each biscuit into 4 pieces
- 1 8.3 ounce smok-y link sausage cut each link into 3 pieces
- 4 slices double cheddar cheese cut into 8 pieces each
Ingredients
|
|
- Take the can of biscuits and open them up. Cut each one into 4 pieces. This will make 32 biscuit pieces.
- Now take the beef sausages and cut them into 3 pieces each. This will make 30 pieces of sausage.
- Take the cheese and fold then cut into 8 pieces each to make 32 pieces. Make up the difference as you see fit.
- Preheat oven to 375 degrees.
- Assembly: Pick up a piece of biscuit and flatten a little bit. Add the cheese then the sausage. Bring the ends over the sausage and pinch. Place them on a baking sheet with either tin foil that greased or parchment paper.
- Once all are assembled and the oven is heated place in the oven and cook for 18 minutes. Remove from oven, serve, enjoy!
‘Celebrate with 8’ for National Chip & Dip Day
Tortillas, crackers, plain potato. Creamy, spicy or thin like salsa.
It’s time to ‘Celebrate with 8’ for National Chip and Dip Day!
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Celebrate with 8’ is a weekly feature at Bottom Left of the Mitten – learn more here.
I love this deconstructed dip from Let’s Dish. Receive rave reviews at your next cookout when you make this Italian Hoagie Dip.
Is your style Mid-Century? Display your lovely chip & dip spread in this Green Mid Century Chip and Dip set. Get it from Gnarled Wares, an Michigan based Etsy shop.
Throw a craft beer part and make my Spinach & Artichoke Dip recipe. Pairs well with others.
Chip obsessed? This Got Chips? Shirt from Jen’s Handmade Co. is perfect comfy wear for snacking the night away in your most comfy space.
A Chinese restaurant favorite updated into a dip? Crab Rangoon Dip with Wonton Chips from 4 Sons R’ Us gives a new spin on boring take out!
Hit the streets with this Silver Potato Chips Charm Necklace Chips Charm Silver Necklace from HandStamped Jewelry 55. A great conversation piece for any potato chip lover.
This dip had me at cheese…..no wait, bacon….no wait, did you see it had hot sauce? OK, I just love everything about this Hot Bacon Cheddar Dip from Spend With Pennies.
I really felt like I couldn’t make it through this post without mentioning the most popular chip at the moment, Chip the tea cup from Beauty and the Beast. This print for the Michigan based Etsy shop Color My Kids Room is so cute!
Choose a chip. Choose a dip. Just don’t double dip. Celebrate!
*Affiliate links are included in this post. Please read my Discloser Policy.
St. Louis Ravioli #SundaySupper
Party season is in full swing! That means you might be looking for a quick and easy holiday appetizers so you can spend more time mingling than in the kitchen. Toasted St. Louis Ravioli is the perfect holiday appetizer.
I mean what’s not to love? Cheese ravioli is dipped in egg, covered in a flour mixture then fried until golden brown. One creamy and crunchy bite will have guests asking for seconds.
I have been making this ravioli for years. When we have a party at our house I always make this because it’s easy and simple. While it’s meant to be served hot, it really tastes just as good when it’s cold.
On the rare occasion that we do have leftovers, I have found myself in front of the fridge late night snacking on the cold crunchy goodness dipping it into the equally cold spaghetti sauce.
If your looking for a fun theme for your soiree check out how my guide
to throwing the Perfect Craft Beer Holiday Party!
Come on….if your thinking I’m weird I know that you can think of people (or even yourself) that love cold pizza. Same difference?!?! Ok, maybe not, but either way it’s great for a crowd or late night binge snacking while watching 30 Rock after your guests leave.
How to make St. Louis Ravioli:
First, take the bag of ravioli and cook it according to package directions. Drain and that is done.
Set up an assembly line. Mix together the flour, Parmesan cheese, and garlic powder on a plate or in a shallow pan. In a separate bowl beat 2 eggs together.
Add to a frying pan enough oil to cover the bottom generously-I used about 1/4 cups. Heat the oil over medium/high heat for 1-2 minutes.
Dip ravioli into the eggs then the flour then add to the oil.
Toast 2 minutes each side until it’s golden brown then remove and place onto a towel with a paper towel to drain.
These ravioli will be worked in batches.
After all the ravioli are done cooking, heat up a jar of spaghetti sauce for dipping.
Tips for making for St. Louis Ravioli:
- The oil can be checked if it’s ready for frying by lightly flicking a dash of flour into the pan-if it sizzles it’s ready.
- When about half of the ravioli are cooked the pan may need to be turned off and the oil discarded (please use caution and empty oil into a proper container) then add new oil since burnt flour bits get into the bottom of the pan during the frying process.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!
Thank you Caroline from Caroline’s Cooking for hosting this week! If your hosting this year make sure to check out all these Holiday Party Recipes below:
Appetizers
- 3 Ingredient Citrus Salad by Wholistic Woman
- Caprese Dip by The Freshman Cook
- Easy Persimmon Appetizer with Minted Mascarpone by Caroline’s Cooking
- Goat Cheese & Basil Stuffed Peppadews by My Life Cookbook
- Mom’s Cheese Ball by Grumpy’s Honeybunch
- Mushroom Pate by Simple and Savory
Beverages
- Boozy Slow Cooker Hot Cocoa by Cricket’s Confections
- Cranberry Cocktails 3 Ways by Monica’s Table
- Sparkling Pamplemousse by Books n’ Cooks
Desserts
- Candy Cane Fudge by Hezzi-D’s Books and Cooks
- Easy Lemon Bundt Cake by That Skinny Chick Can Bake
- Pumpkin Nutella Cookie Bars by Take A Bite Out of Boca
- Sweet and Salty Toffee Bark by Pies and Plots
Finger Foods
- Cheese Ball Pops by Palatable Pastime
- Cranberry Bacon Jam Crostini by Life Tastes Good
- Cranberry Bratwurst Bites in Cranberry Jezebel Sauce by Turnips 2 Tangerines
- Healthier Sausage Crescent Bites by Momma’s Meals
- Hoisin Beef Purses by Cindy’s Recipes and Writings
- Jalapeno Potato Poppers by Mindy’s Cooking Obsession
- Spicy Sausage Tarts by A Mind “Full” Mom
- St. Louis Ravioli by Bottom Left of the Mitten
- Tuna Salad Deviled Eggs by Food Lust People Love
Mains
- Loaded Pizza Stew by Cosmopolitan Cornbread
- Roast Chicken with Scallions and Mushrooms by Asian In America
- Simple Christmas Pizza by Cooking Chat
- Stuffed Turkey Cutlets by Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
- 1 bag frozen ravioli cook according to package directions
- 2 eggs beaten
- 1 cup all purpose flour
- 1/4 cup parmesan cheese I use the powdered version
- 1 tsp garlic powder
- 1/2 cup canola or blended oil may vary depending on the depth of the pan your using
- 1 jar spaghetti sauce
Ingredients
|
|
- Take the bag of ravioli and cook it according to package directions. Drain and that is done.
- Set up an assembly line. Mix together the flour, Parmesan cheese, and garlic powder on a plate or in a shallow pan. In a separate bowl beat 2 eggs together.
- Add to a frying pan enough oil to cover the bottom generously-I used about 1/4 cups. Heat the oil over medium/high heat for 1-2 minutes.
- Dip ravioli into the eggs then the flour then add to the oil. Toast 2 minutes each side until it's golden brown then remove and place onto a towel with a paper towel to drain.
- Worked in batches. When about half of them are cooked the pan may need to be turned off and the oil discarded (please use caution and empty oil into a proper container) then add new oil since burnt flour bits get into the bottom of the pan during the frying process.
- After all the ravioli are done cooking heat up a jar of spaghetti sauce for dipping. Enjoy!
Tips for making for St. Louis Ravioli:
- The oil can be checked if it's ready for frying by lightly flicking a dash of flour into the pan-if it sizzles it's ready.
- When about half of the ravioli are cooked the pan may need to be turned off and the oil discarded (please use caution and empty oil into a proper container) then add new oil since burnt flour bits get into the bottom of the pan during the frying process.
Ham It Up Cheese Ball
This Ham It Up Cheese Ball is a quick and easy appetizer recipe. Serve up with chips or crackers and you are ready to party!
This week for Mitten Movie Night I’m shaking things up a bit! No beer pairing. Instead, I am sharing a quick appetizer that can be made for all the fun parties and tailgates that are going on for Fall. Just a few ingredients and you’ve got a creamy, cheesy, hammy cheese ball recipe.
Usually, Friday night is the night hubby and I relax. Watch a movie, grab a good beer after eating a great dinner. But tonight is different because I have another date…with my 10-year-old! We are heading to see author Johnathan Rand at the local Middle School. On a trip 3 years ago to Mackinac Island we found his Michigan Chillers books so we purchased a few. Since then Big A’s collection has grown quite extensively to include most of the American Chillers as well. Here he is a few years ago for ‘Dress Like A Book Character Day’ in honor of Kentucky Komodo Dragons.
It was exciting when I was reading our local newspaper and found out he was coming right here to our little town! We may be small but we have a great Chamber of Commerce, the Dogwood Fine Arts which is putting this together as well as Southwestern Michigan College who put on plays that just make my jaw drop. It’s a great place to live in the Bottom Left of the Mitten. So he and I are going to head there while Dad & Little A stay home.
Ok, on to the cheese ball! I am making this for a party that we are going to tomorrow. Hayride, good friends, good food. I’m excited. The nice thing about this is it takes just a few ingredients and quick even though it does require some serious stirring. Check out the video below………
Serve with some pita chips and this cheese ball is party perfect!
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
**Music ‘A Hoot’ by Partners in Rhyme
| Prep Time | 10 minutes |
| Servings |
cheese ball
|
- 1/4 pound cooked ham chopped
- 1 Tbs seasoning salt
- 1/2 tsp Worcestershire Sauce
- 1/4 cup green onions chopped
- 2 8 ounce pkg cream cheese softened
- 1/2 cup mild cheddar cheese, shredded for cheese ball filling
- 1/2 cup sharp cheddar cheese, shredded for cheese ball filling
- 1/4 cup mild cheddar cheese, shredded to roll cheese ball in
- 1/4 cup sharp cheddar cheese, shredded to roll cheese ball in
- Pita Chips or Crackers to serve with
Ingredients
|
|
- Chop green onions and ham into small pieces so that you get a little in each bite.
- Add both packages of cream cheese to a bowl. Then add seasoning salt and Worcestershire Sauce. Stir. Add green onions and ham. Finish stirring until all ingredients combined.
- Add 1 cup of combined cheeses. Stir until a ball is formed.
- On a separate plate put the additional 1/2 cup of cheese. Roll the ball into the cheese. When all cheese has stuck transfer to another plate.
- Serve with Pita Chips or Crackers. Enjoy!
Ham and Salami Roll-ups #SundaySupper
Need a quick appetizer for a get-together or cookout? Ham and Salami Roll-ups have soft flour tortillas wrapped up with ham, salami, cream cheese, and pickle. These will disappear in no time!
I’m going to come right out and say something that might make me unpopular. Summer is coming to an end and I am very happy about it. I know this kind of talk is shunned, especially in a state like Michigan, but I can’t help it. Fall is the best! Tailgating, cookouts and enjoying the last few months of warm weather. I am into it!
Do you have tailgating and cookouts on your mind this fall? Check out these other dishes that are ready to party:
How to make Ham and Salami Roll-ups:
First, make sure that your cream cheese has softened some. If you try and mix the spices it will be too hard if not and then also you can tar the tortilla when spreading it. I left mine out for about 30 minutes. Once softened add your chili powder, garlic & seasoning salt to it. Mix well.
Next, cut up all your cheese and tomatoes. You will get 3 roll-ups from each tortilla so make sure you have 36 pieces of cheese, tomatoes, and olives for the garnish.
All that’s left to do is assemble. Lay out all of my tortillas and then layer from there. Tortilla layered with cream cheese mixture, add salami, add ham, add pickle and roll.
Now you will add 3 toothpicks to secure. Cut in even sections. Add a piece of cheese, tomato, and olive for garnish.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Originally published in October of 2016. Updated post in March of 2019.
Thank you so much to Coleen from The Redhead Baker for hosting this weeks Sunday Supper. Get your hungry game watchers filled up fast with these other Easy Football Food Ideas…….
Appetizers
- Atomic Buffalo Turds by Fantastical Sharing of Recipes
- Avocado Corn Salad by Books ‘n Cooks
- Bacon-wrapped Shrimp Jalapeño Poppers by Food Lust People Love
- BLT Bites by A Day in the Life on the Farm
- Buffalo Cauliflower Bites by Sew You Think You Can Cook
- Buffalo Chicken Meatballs by Highlands Ranch Foodie
- Buffalo Chicken Taquitos with Cilantro Crème by Cooking with Carlee
- Chipotle Lime Chicken Fajita Sliders by Flavor Mosaic
- Cucumber Shrimp Cups by Sunday Supper Movement
- Game Day Burger Sliders by Dessert Geek
- Gyro Meatballs & Herbed Yogurt Dip by My Life Cookbook
- Ham and Salami Rollups by Bottom Left of the Mitten
- Healthier Patatas Bravas by Caroline’s Cooking
- Kale Pesto Dip by Cooking Chat
- Lemony Chicken Wings by Basic N Delicious
- Liptauer (Hungarian Cheese Spread) by Curious Cuisinere
- Loaded Guacamole by Casa de Crews
- Loaded Smashed Potatoes by The Hungry Goddess
- Mexican Spinach Dip by Meal Planning Magic
- Nachodillas with Jalapeno Bean Dip by Palatable Pastime
- No-Bake Almond Energy Bites by Pies and Plots
- PB&J Wings by The Crumby Cupcake
- Pork Belly Sliders by Grumpy’s Honeybunch
- Queso Blanco Dip by Life Tastes Good
- Roasted Jalapeno and Chorizo Queso by The Texan New Yorker
- Sausage Pizza Dip from Family Foodie
- Ultimate Taco Dip by Monica’s Table
Main Dishes
- Bacon Swiss Burger Sliders by Hezzi-D’s Books and Cooks
- Black Bean Chili by Cricket’s Confections
- Blackberry Sriracha BBQ Wings by Cosmopolitan Cornbread
- Honey Lime BBQ Chicken Thighs by Our Good Life
- Mexican Pizza by Chef Next Door
- Oven-Fried Chicken Tenders by Food Done Light
- Oven-Fried Fish Sliders by A Kitchen Hoor’s Adventures
- Philly Cheesesteak Sliders by The Redhead Baker
- White Chicken Chili by Powered by BLING
Side Dishes
- Buffalo Chicken Pasta Salad by Crazed Mom
Desserts
- 5-Ingredient Buckeye Dip by A Mind Full Mom
- Brownie Bomb Bars by Turnips 2 Tangerines
- Chocolate Football Cookies by The Freshman Cook
- Miso Salted Caramel Ice Cream Sandwiches by Ninja Baker
- Touchdown Popcorn Toffee Bark by The Weekend Gourmet
- White Chocolate Toffee Chunk Cookies by That Skinny Chick Can Bake
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
| Prep Time | 10 minutes |
| Servings |
roll ups
|
- 1 package 10 inch tortillas 12 pack
- 6 ounces cream cheese softened
- 1/4 pound hard salami
- 4 1/2 ounces cooked ham
- 1/2 tsp garlic powder
- 1/2 tsp season salt
- 1/2 jar pimento stuffed green olives need 36 olives total
- 13 cherry tomatoes halved
- 4 ounces colby jack cheese in a block cut into 36 pieces
- 12 pickle spears
- 36 toothpicks
Ingredients
|
|
- Once softened add your chili powder, garlic & seasoning salt to it. Mix well.
- Cut up all your cheese and tomatoes. You will get 3 roll-ups from each tortilla so make sure you have 36 pieces of cheese, tomatoes and olives for the garnish.
- Lay out tortillas and then layer from there. Tortilla layered with cream cheese mixture, add salami, add ham, add pickle and roll.
- Now you will add 3 toothpicks to secure. Cut in even sections. Add piece of cheese, tomato and olive for garnish.
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