Italian Meatball Bites

I made these little meatball bites last month for the Superbowl party we had at our house, but they were just too good not to share. These would be delicious for any type of gathering where you need an easy appetizer, or they would also be a good little lunch for kids who are tired of eating pb+j. They are super easy to put together but are very flavorful and filling.

Italian Meatball Bites
12 frozen bread dough dinner rolls
1 (12 oz) package frozen fully cooked Italian meatballs, thawed

Let dough stand at room temperature 25-30 minutes or until softened. Cut each roll in half. Wrap each portion around a meatball, enclosing meatball completely; pinch dough firmly to seal. Place on greased baking sheets, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 1/2 to 2 hours.

Heat oven to 350 degrees. Bake 12-15 minutes or until golden brown. Serve warm with marinara sauce. Optional: Once finished baking, brush tops with olive oil and sprinkle with parmesan cheese. Makes 24.

source: recipe from Taste of Home, September/October 2013

Baked Southwestern Egg Rolls

I pinned the below recipe over a year ago and was just waiting for the perfect excuse to make them. All that Superbowl means to me is an excuse to hang out with friends and try new recipes, so when we had a group over for the game I finally got my chance to try these egg rolls out. I have to say they were a hit, and they were surprisingly very easy to put together. The trickiest part was finding the egg roll wrappers! I couldn't find them at Publix, so I headed to the Chinese grocery store where they had only about 537 different kinds. The recipe below is vegetarian, but these would also be delicious with a little bit of shredded chicken or beef. 

Baked Southwestern Egg Rolls
2 cups frozen corn, thawed
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese blend
1 (4 oz) can diced green chiles, drained
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
1 package egg roll wrappers (about 24 total)

In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place 1/4 cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.

Heat the oven to 450 degrees. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15-20 minutes, or until lightly brown, turning halfway through baking. Serve warm with salsa. Makes 24.

source: recipe slightly adapted from annie's eats, originally from ezra pound cake

Piña Colada Dip

I saw this fruit dip the other day and knew I needed to make it.  It was a cinch to put together and now I can't stop eating it!  Thankfully it's a healthy snack because it's half fruit, right?!

Piña Colada Dip
1 pkg (8 oz) cream cheese, softened
1 jar (7 oz) marshmallow creme
1 can (8 oz) crushed pineapple, drained
1/2 cup sweetened flaked coconut

Beat cream cheese and marshmallow creme together until fluffy.  Fold in the coconut and crushed pineapple.  Cover and refrigerate until serving.  Serve with fresh pineapple, strawberries, grapes, and other fruits of choice.

source:  recipe from val so cal