Daniel and I are both homebodies. We love just hangin around the house. Doing our thing. I guess that's because we both have worked late nights surrounded by so many people over the years. Having time to be at home and being comfortable sounds great to us. That's why we started a Movie night! It's so nice to spend time with each other and friends watching a funny movie and making the night special by eating fun, delicious and a little more sophisticated snacks or appetizers than usual. It's great to mix things up! Being entertained and eating great food, sounds like the perfect night! I hope you enjoy and make a couple of these snack and movie options.
Some Snack Ideas-
Italian Nachos-
2 baguette french bread(sliced 1/4 inch thick)
olive oil cooking spray
1 pound Italian sausage ( I use Jimmy Dean)
2/3 cup alfredo pasta sauce
1 teaspoon Italian seasoning
1 large tomato seeded and chopped
1 can sliced black olives,drained
1 1/2 cup shredded mozzarella cheese
chopped fresh parsley if desired.
*Also use pita bread or bagel chips instead of french bread.*
Heat oven to 400'F. Line large cookie sheet with foil. On cookie sheet,arrange bread slices
with sides touching. Spray tops of bread lightly with cooking spray. Bake for 6 to 8 minutes or until golden brown. Meanwhile in 10 inch skillet cook sausage over medium heat (5 to 7 minutes) breaking in small pieces until browned and drain sausage. Stir in alfredo sauce and italian seasonings. Spoon sausage mixture evenly over bread,sprinkle with the tomato, olives and cheese. Bake a few minutes till cheese is melted.
Layered Nacho Dip-
2 (16 ounce) cans refried beans
1 (4.5 ounce) can chopped green chiles
1 package taco seasoning mix
1 package shredded Mexican four cheese blend
1 (8 ounce) container refrigerated avocado dip
1(8 ounce) carton sour cream
3 green onions, thinly sliced
2 cans sliced ripe olives, drained
1 large tomato, chopped
Combine first 3 ingredients, stirring well;spread into a slightly greased 7-x11-inch baking dish
or 9 inch deep dish pie plate. Bake at 350'F for 25 minutes or until throughly heated.Sprinkle evenly with cheese;bake 5 more minutes till cheese melts. Spread avocado dip over cheese;spread sour cream over avocado dip. Top evenly with green onions, olives, and tomato. Serve warm with tortilla chips or corn chips.
Pizza Stuffed Mushrooms-
2 tablespoons butter
1 cup finely chopped onion
2 cloves garlic,minced
1 cup chopped pepperoni
1 cup canadian bacon
1 package(3 ounce) cream cheese,softened
1 tablespoon tomato paste
1 teaspoon Italian seasoning
5 (8 ounce) packages baby bella mushrooms,stems removed
Line a rimmed baking sheet with aluminum foil.Preheat oven to 350'F. In a large skillet, melt butter over medium heat. Add onion and garlic; cook for 4 to 5 minutes,or until onion and garlic is tender. Remove from heat. Stir in pepperoni, canadian bacon, cheeses, tomato paste, and italian seasoning. Spoon mixture evenly into mushroom caps. Place mushrooms on prepared baking sheet. Bake for 20 minutes. Serve immediately.
Butterscotch Truffles-
1 (8 ounce) package cream cheese,softened
1/4 cup confectioners sugar
1(11 ounce ) package butterscotch flavored morsels,finely chopped
1(8 ounce) package toffee bits
In a medium bowl,beat cream cheese and sugar at medium speed with a electric mixer
until smooth.Add butterscotch morsels,beating until combined. Cover and chill for at least 2 hours. Roll mixture into 1 inch balls.In a shallow dish, place toffee bits. Roll balls in toffee bits. Place in paper or foil cups, if desired. Store in refrigerator.
Turtle Popcorn-
6 quarts freshly pooped popcorn
1 cup butter
2 cups firmly packed brown sugar
3/4 cup light corn syrup
6 (1 ounce) squares semisweet chocolate
1 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 200'F
Place popcorn in a roasting pan;set aside. In a large saucepan,combine butter,brown sugar,and corn syrup. Bring to a boil over a medium-high heat; boil for 5 minutes. Remove from heat; stir in chocolate, salt and vanilla. Let stand, stirring occasionally,until chocolate is melted and smooth.Pour over popcorn; tossing gently to coat well. Bake for 30 minutes, Stirring occasionally. Pour popcorn in a even layer onto parchment paper. Let cool completely. Store in an airtight container for up to 2 weeks.
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