The Platefull

Inspiring home cooks to be creative with accessible, nutritious recipes.

Barbecue Cocktail Hot Dogs

~ Appetizers, The Platefull Blog

Every time our family serves Fruit Pizza, we have these Barbecue Cocktail Hot Dogs with it. They are both part of our Christmas Eve meal tradition. One of my brothers makes the Fruit Pizza every year, and another makes these hot dogs. They are both kid-friendly and fun to serve!

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Cocktail Hot Dogs

Barbecue Cocktail Hot Dogs

  • Author: Sarah
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Ingredients

Scale

1 package hot dogs or lil smokies

3/4 c ketchup

3/4 c barbecue sauce

1/2 cup brown sugar

1 Tbsp chopped onion

Instructions

If using hot dogs, cut each hot dog into 4 equal pieces.  In a small saucepan, stir together the ketchup, barbecue sauce, brown sugar, and onion over medium heat.  Add the hot dogs and simmer until heated through.

Super Bowl Recipe Roundup

~ Appetizers, The Platefull Blog

It’s that time of year! There’s a lot of excitement around here this year, since the Chiefs made it to the Super Bowl for the first time in 50 years! The boys have had spirit week all week at school, and we are excited for the big game! I will admit – I’m usually more about the food and the commercials, but this year will be fun with our hometown team in the game! Even though our team is playing, you’ll still find me in the kitchen because….super bowl food. Who doesn’t love Super Bowl food?! Here’s my Super Bowl Recipe Roundup – add them to your list for the big game!

Buffalo Chicken Drummies (Don’t forget the Dump Ranch to go with them!)

Chili

Espinaca

Smoky Pulled Chicken Sheet Pan Nachos

Barbecued Sloppy Joe Sliders

Street Corn Salad

Loaded Hummus

Snack Lunch

Caramel Chocolate Chip Oat Squares

Monster Cookie Energy Bites

Espinaca

~ Appetizers, Side Dishes, The Platefull Blog

I love cheese dip of any sort, but this Espinaca is especially delicious! I use Homemade Velveeta in this recipe, but of course you can use store bought. It’s the perfect side for Smoky Pulled Sheet Pan Chicken Nachos!

This recipe is simple to make – all ingredients get thrown in a pot (or the crockpot) together and cooked over low to medium-low heat until melted and combined. That’s it!

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Espinaca

  • Author: Sarah
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Ingredients

Scale

16 oz cream cheese

1/2 pint heavy cream

2 4-oz cans Rotel tomatoes, drained

1/4 cup diced jalapeno

8 oz frozen chopped spinach, thawed and squeezed dry

4 chicken bouillon cubes

8 oz Velveeta cheese

1/2 cup milk

1/2 onion, chopped

Instructions

Mix all ingredients together in a saucepan over medium low heat, stirring occasionally, until all ingredients are melted and well combined.

Notes

This recipe can also be made in the crockpot.  Place all ingredients in the crockpot over low heat, and stir occasionally.

Pumpkin Fluff

~ Appetizers, The Platefull Blog

It’s officially pumpkin season! Prepare yourself for all the pumpkin recipes! This one is a super simple crowd pleaser for all ages. I serve it every year at our annual Halloween party because it’s prep ahead and the kiddos love it.

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Pumpkin Fluff

  • Author: Sarah
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Ingredients

Scale

1 (15 oz) can pumpkin

1 (16 oz) container frozen whipped topping, thawed

1 (5 oz) package instant vanilla pudding mix

1 teaspoon pumpkin pie spice

Vanilla wafers or graham crackers, for serving

Instructions

Mix the pumpkin, vanilla pudding mix, and pumpkin pie spice together.  Fold in the whipped topping.  Refrigerate until ready to serve.  Serve with vanilla wafers or graham crackers.

Loaded Hummus

~ Appetizers, Side Dishes, The Platefull Blog

Looking for a way to kick up out-of-the-container hummus? This recipe is it! So easy to do, and you won’t believe how much better it is than plain hummus! I used garlic hummus from the store in this recipe. Roasted red pepper hummus would be delicious as well. Or, if you’re really feeling domesticated, you could make your own hummus. But in my opinion, with so many great store bought hummus options, what’s the point?

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Loaded Hummus

Loaded Hummus

  • Author: Sarah
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Ingredients

Scale

1 container garlic hummus

1/2 cup grape tomatoes, halved

1/2 cup Kalamata olives, sliced (whole would work too)

1/2 cup feta cheese, crumbled

1/2 cup crispy chickpeas

1 Tbsp fresh parsley, chopped

Olive oil for drizzling

Coarse Sea Salt

Instructions

Spread the hummus on a platter.  In a line, spread the tomatoes, then olives, then crispy chickpeas, then feta.  Sprinkle with parsley, a little coarse sea salt, and drizzle with olive oil.  Serve with pita bread, pita chips, or crackers.