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.

Pigs in a Blanket on a tray ready to eat!

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!

Close up of 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.

How to make Pigs in a Blanket step-by-step.

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…..

Pigs In a Blanket on a tray ready to eat.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

 Instagram | Bottom Left of the Mitten

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

Flavorful Football Party Finger Food

Sunday Supper MovementJoin 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.

Pigs In a Blanket | Bottom Left of the Mitten #appetizer #footballfood #pigsinablanket
Print Recipe
Pigs In A Blanket
These Pigs in a Blanket use buttermilk biscuit dough so you have a quick snack that's ready for a hungry crowd in less than 20 minutes.
Pigs In a Blanket | Bottom Left of the Mitten
Course Appetizer
Cuisine Appetizer, Fall Food
Prep Time 5 minutes
Cook Time 18 minutes
Servings
appetizers
Ingredients
Course Appetizer
Cuisine Appetizer, Fall Food
Prep Time 5 minutes
Cook Time 18 minutes
Servings
appetizers
Ingredients
Pigs In a Blanket | Bottom Left of the Mitten
Instructions
  1. Take the can of biscuits and open them up. Cut each one into 4 pieces. This will make 32 biscuit pieces.
  2. Now take the beef sausages and cut them into 3 pieces each. This will make 30 pieces of sausage.
  3. Take the cheese and fold then cut into 8 pieces each to make 32 pieces. Make up the difference as you see fit.
  4. Preheat oven to 375 degrees.
  5. 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.
  6. 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.

Italian Hoagie Dip from Let's Dish | 'Celebrate with 8' for National Chip & Dip Day | Bottom Left of the Mitten
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.

Green Mid Century Chip and Dip set from Gnarled Wares | 'Celebrate with 8' for National Chip & Dip Day | Bottom Left of the Mitten
Throw a craft beer part and make my Spinach & Artichoke Dip recipe.  Pairs well with others.

Party Perfect Spinach & Artichoke Dip from Bottom Left of the Mitten
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.

Got Chips? Shirt from Jen's Handmade Co. | 'Celebrate with 8' for National Chip & Dip Day | Bottom Left of the Mitten
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!

Crab Rangoon Dip with Wonton Chips from 4 Sons R' U | 'Celebrate with 8' for National Chip & Dip Day | Bottom Left of the Mitten
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.

Silver Potato Chips Charm Necklace Chips Charm Silver Necklace from HandStamped Jewelry 55 | 'Celebrate with 8' for National Chip & Dip Day | Bottom Left of the Mitten
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.

Hot Bacon Cheddar Dip from Spend With Pennies | 'Celebrate with 8' for National Chip & Dip Day | Bottom Left of the Mitten
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!

Chip the tea cup, Beauty and the Beast from Color My Kids Room | 'Celebrate with 8' for National Chip & Dip Day | Bottom Left of the Mitten
Choose a chip.  Choose a dip.  Just don’t double dip.  Celebrate!

*Affiliate links are included in this post. Please read my Discloser Policy.

Gymboree Sale On Now!

Celebrate with 8' for National Chip & Dip Day | Bottom Left of the Mitten #chipsanddip #appetizerrecipes #chipanddipday

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.

St. Louis Ravioli or Fried Ravioli on a plate with spaghetti sauce ready to serve!

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!

St. Louis Ravioli or Fried Ravioli on a plate with spaghetti sauce ready to serve!

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.

Steps and ingredients to make St. Louis Ravioli or Fried Ravioli.

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…..

St. Louis Ravioli or Fried Ravioli on a plate with spaghetti sauce ready to serve!

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

Beverages

Desserts

Finger Foods

Mains

Sunday Supper MovementJoin 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.

St. Louis Ravioli | Bottom Left of the Mitten #appetizer #ravioli #easyrecipe
Print Recipe
St. Louis Ravioli
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.
St. Louis Ravioli | Bottom Left of the Mitten
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
St. Louis Ravioli | Bottom Left of the Mitten
Instructions
  1. Take the bag of ravioli and cook it according to package directions. Drain and that is done.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. After all the ravioli are done cooking heat up a jar of spaghetti sauce for dipping. Enjoy!
Recipe Notes

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!

Ham It Up Cheese Ball from Bottom Left of the Mitten

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.

Ham It Up Cheese Ball from Bottom Left of the Mitten

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….

Ham It Up Cheese Ball | Bottom Left of the Mitten

 From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

*Affiliate links are included in this post. Please read my Discloser Policy.

**Music ‘A Hoot’ by Partners in Rhyme

ModCloth

Ham It Up Cheese Ball from Bottom Left of the Mitten

Print Recipe
Ham It Up Cheese Ball
Just a few ingredients and you've got a creamy, cheesy, Ham It Up Cheese Ball that you can serve with chips or crackers. Party perfection!
Course Appetizer
Cuisine Appetizer, Holiday
Prep Time 10 minutes
Servings
cheese ball
Ingredients
Course Appetizer
Cuisine Appetizer, Holiday
Prep Time 10 minutes
Servings
cheese ball
Ingredients
Instructions
  1. Chop green onions and ham into small pieces so that you get a little in each bite.
  2. 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.
  3. Add 1 cup of combined cheeses. Stir until a ball is formed.
  4. 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.
  5. 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!

Ham & Salami Rollup from Bottom left of the Mitten

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.

Ham and Salami Roll-ups | Bottom Left of the Mitten

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.

Ham & Salami Rollups from Bottom Left of the Mitten

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….

Ham & Cheese Salami Rollups from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

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

Main Dishes

Side Dishes

Desserts

Sunday Supper MovementJoin 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.

Ham & Cheese Salami Rollups from Bottom Left of the Mitten
Print Recipe
Ham and Salami Rollups
Ham and Salami Roll-ups have tortillas spread with spicy cream cheese then layered with ham and salami. A quick appetizer for any party or game day!
Ham & Salami Rollup from Bottom left of the Mitten
Prep Time 10 minutes
Servings
roll ups
Ingredients
Prep Time 10 minutes
Servings
roll ups
Ingredients
Ham & Salami Rollup from Bottom left of the Mitten
Instructions
  1. Once softened add your chili powder, garlic & seasoning salt to it. Mix well.
  2. 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.
  3. Lay out tortillas and then layer from there. Tortilla layered with cream cheese mixture, add salami, add ham, add pickle and roll.
  4. 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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