What's Up - Your guide to what's happening in Fayetteville, AR this week!
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June 12-18, 2022 What's up! 47 try these recipes Bring an appetizer Great finger foods that are a huge hit at summer parties Best Ever Jalapeño Poppers Ingredients • 12 ounces cream cheese, softened • 1 (8 ounce) package shredded Cheddar cheese • 1 tablespoon bacon bits • 12 ounces jalapeño poppers, seeded and halved • 1 cup milk • 1 cup all-purpose flour • 1 cup dry bread crumbs • 2 quarts oil for frying, or as needed Directions 1. Mix cream cheese, Cheddar cheese, and bacon bits together in a medium bowl until well combined. Spoon mixture into jalapeño halves. 2. Put milk in one small bowl, flour in a second, and bread crumbs in a third. 3. Dip stuffed jalapeños in milk, then in flour, making sure they are well-coated. Transfer coated jalapeños to a plate; let dry for 10 minutes. 4. Dip jalapeños in milk once more, then roll through the bread crumbs. Let dry on the plate for 10 minutes, then repeat dipping in milk and rolling in bread crumbs once more; make sure they are completely coated. Let dry. 5. Heat oil to 365 degrees F (180 degrees C) in a medium skillet. 6. Working in batches if necessary, deep-fry coated jalapeños until golden brown, 2 to 3 minutes. Remove and let drain on a paper towel. Courtesy allrecipes.com Artichoke Bruschetta Ingredients • 1 (6.5 ounce) jar marinated artichoke hearts, drained and chopped • ½ cup grated Romano cheese • 1/3 cup finely chopped red onion • 5 tablespoons mayonnaise • 1 French baguette, cut into 1/3 inch thick slices Directions 1. Preheat the broiler. 2. In a medium bowl, mix marinated artichoke hearts, Romano cheese, red onion and mayonnaise. Top French baguette slices with equal amounts of the artichoke heart mixture. Arrange slices in a single layer on a large baking sheet. 3. Broil in the preheated oven 2 minutes, or until toppings are bubbly and lightly browned. Tip: Try adding spinach or tomatoes! Mozzarella and Tomato Appetizer Ingredients • 24 long cocktail toothpicks • 48 cherry or grape tomatoes, rinsed and dried • 6 thin slices prosciutto, each cut into quarters • 24 bite-size marinated mozzarella balls* • 24 fresh basil leaves • ¼ cup Italian salad dressing Directions 1. Thread each toothpick with: one tomato, 1/4 of a slice of prosciutto folded into a small square, one mozzarella ball, one basil leaf (folded if it is large), and one more tomato. 2. Arrange appetizers on a serving platter. Drizzle with your favorite Italian salad dressing. Tips *If marinated mozzarella is not available, you can make your own. Buy bite-size plain mozzarella balls, or cut large fresh mozzarella balls into bite-size cubes. Marinate in olive oil, minced garlic, chopped basil, plain or flavored vinegar, and Italian seasoning for several hours before assembling the appetizers. BLT Dip Ingredients • 1 pound bacon • 1 cup mayonnaise • 1 cup sour cream • 1 tomato - peeled, seeded and diced Directions 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels. 2. In a medium bowl, combine mayonnaise and sour cream. Crumble bacon into the sour cream and mayonnaise mixture. Mix in tomatoes just before serving. Tip: Use low-fat or fat free ingredients to cut the fat down. Serve with crackers or chips.