cinderellasapron 
Today we are making 5 of my favorite easy and delicious appetizers for Summer! They are all great for entertaining, a snack for the family, or even as part of a light, refreshing dinner. We are making bacon pineapple bites, whipped ricotta bruschetta dip, corn fritters with hot honey butter, creamy ranch poolside dip, and old bay snack mix!
Bacon Pineapple Bites
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Ingredients
- 6 slices of bacon, partially cooked
- 12 cubes of pineapple (1 inch)
- 1/2 cup brown sugar
Directions
- Cut the bacon strips in half. 2. Roll each piece of pineapple in a piece of bacon. Dredge in brown sugar, and place on a parchment lined baking sheet. 3. Bake at 400 degrees F for 5-7 minutes, or until the bacon is crispy and sugar is slightly melted and caramelized. Serve with toothpicks.
Whipped Ricotta Bruschetta Dip
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Ingredients
- 1 baguette, sliced into 2 inch pieces
- 2 Tablespoons olive oil
- 1/2 teaspoon salt
- 1 whole clove garlic, cut in half
- For the Bruschetta:
- 4-5 Roma tomatoes, seeded and diced
- 3 cloves garlic, minced
- 1 Tablespoon olive oil
- 1/2 teaspoon salt
- pinch fresh black pepper
- 1/4 cup fresh basil, chopped
- 1 Tablespoon balsamic vinegar
- 2 Tablespoons grated parmesan cheese
- For the Whipped Ricotta:
- 1 and 1/2 cups ricotta
- 1 teaspoon honey
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
- Preheat oven to 375 degrees F. Line a baking sheet with foil, and brush with half the olive oil. Place bread slices cut side down ,and brush with remaining oil. Sprinkle with salt. Bake for 15-20 minutes, or until golden brown. 2. While still warm, rub the breads with garlic clove to infuse with flavor. Set aside. 3. To make the bruschetta, combine all ingredients in a large bowl, and refrigerate until ready to use. 4. To make the whipped ricotta, combine all ingredients in a food processor (or use a hand mixer). Blend until whipped and creamy. 5. To assemble, place the whipped ricotta on a platter, and top with bruschetta. Sprinkle more basil and parmesan cheese, and serve with toasts.
Creamy Ranch Poolside Dip
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Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 package ranch dressing mix
- 2 cups cooked corn
- 1/2 cup black beans
- 1 jalapeno, seeded and diced
- 1 red bell pepper, seeded and diced
- 1/4 cup chives, chopped
Directions
- In a bowl, combine the cream cheese, sour cream, and ranch mix. 2. Stir in the remaining ingredients. 3. Refrigerate for an hour, and serve with tortilla chips or wavy potato chips.
Corn Fritters with Hot Honey Butter
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Ingredients
- For the Hot Honey Butter:
- 1/4 cup melted butter
- 1/4 cup honey
- 1 Tablespoon smoked paprika
- 1 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- For the Corn Fritters:
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 eggs
- 1/2 cup milk
- 1 teaspoon oil
- 1 cup cooked corn kernels
Directions
- To make the hot honey butter, combine all ingredients in a bowl, and set aside to cool slightly. 2. In a large bowl, combine the flour, baking powder, salt, and sugar. Add in the milk, eggs, and oil, stir to combine. Fold in the corn. 3. In a deep saucepan, heat 3 inches of oil to 375 degrees F over medium low heat. Drop spoonfuls of the batter into the hot oil, and cook about 5 minutes, or until golden brown. 4. Drain on a wire rack. 5. Serve with warm hot honey butter.
Old Bay Snack Mix
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Ingredients
- 6 cups chex cereal
- 4 cups pretzels
- 2 cups goldfish
- 1 cup oyster crackers
- 3/4 cup unsalted peanuts
- 1/2 cup melted butter
- 2 Tablespoons old bay seasoning
- 2 Tablespoons worchestershire
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne (optional)
Directions
- Preheat the oven to 275 degrees F. Combine the cereal, pretzels, goldfish, oyster crackers, and peanuts in a large bowl. Combine the butter and seasonings, and pour over cereal mixture. 2. Line a sheet pan with parchment paper, and pour the mixture onto the pan in an even layer. 3. Bake for 1 hour, stirring every 15 minutes.
