Appetizers, Drinks, & Snacks – Partain Genealogy

Snacks
Cereal Mix with Olive Oil and Parmesan | Original Chex| Party Mix | Very Low-Fat Chex Mix

[Return to recipe main page]

Appetizers

Adobo Chips with Warm Goat Cheese and Cilantro Salsa (Light)

Salsa:
1 (7-ounce) can chipotle chiles in adobo sauce
2 cups chopped fresh cilantro (about 1 bunch)
1 cup finely chopped tomatillos (about 4 medium)
1/4 cup minced red onion
1/4 cup fresh lime juice

Chips:
2 1/2 teaspoons fresh lime juice
1 teaspoon canola oil
1 teaspoon adobo sauce
1/2 teaspoon paprika
1/4 teaspoon cumin
8 (6-inch) white corn tortillas

Cheese:
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1/4 cup (2 ounces) goat cheese

To prepare salsa, remove 2 chipotle chiles from can](#) | finely chop to measure 2 teaspoons. Remove 1 teaspoon adobo sauce from can, and set aside (reserve remaining chipotle chiles and adobo sauce for another use). Combine chiles, cilantro, tomatillos, onion, and 1/4 cup lime juice in a medium bowl](#) | cover and chill for 1 hour.

Preheat oven to 375° F.

To prepare chips, combine 2 1/2 teaspoons lime juice, canola oil, adobo sauce, paprika, and cumin in a small bowl, stirring with a whisk. Brush 1 tortilla with about 1/4 teaspoon juice mixture, spreading to edge. Top with another tortilla](#) | repeat procedure with juice mixture. Repeat procedure 6 more times (you will have 1 stack of 8 tortillas). Using a sharp knife, cut tortilla stack into 6 wedges. Place wedges in a single layer on baking sheets. Bake at 375° F for 15 minutes](#) | turn wedges. Bake an additional 10 minutes.

Reduce oven temperature to 350° F.

To prepare cheese, combine cream cheese and goat cheese in a small bowl](#) | stir until blended. Spread cheese mixture into a shallow 6-ounce ramekin or baking dish](#) | cover with foil. Bake at 350° F for 10 minutes or just until warm.

America’s-Finest-City Guacamole

1 cup frozen corn kernels, defrosted
1/2 cup coarsely chopped onion
1 jalapeno Chile, halved and seeded
2 cloves garlic, unpeeled 2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 large ripe Hass avocados, peeled and pitted
2 tablespoons freshly squeezed lime juice
2 tablespoons bottled tomatillo salsa (I recommend Frontera brand)
1/4 cup chopped fresh cilantro
6 shakes hot sauce

Preheat the oven to 400°F. Line a baking sheet with parchment paper, aluminum foil, or a silicone baking liner.
In a small bowl, toss together the corn, onion, jalapeno, garlic, olive oil, salt, and pepper. Spread the mixture on the prepared baking sheet and roast until the vegetables are lightly browned, 15 to 20 minutes. Remove the mixture from the oven and, when cool enough to handle, peel and chop the jalapeno and squeeze the garlic from its skin. Diva Do-Ahead: At this point, you can cover the mixture and refrigerate for up to 2 days.
In a medium-size bowl, mash the avocados with the lime juice. Stir in the roasted mixture, then add the salsa, cilantro, and hot sauce, stirring until blended. Taste for seasoning, transfer to a serving bowl, and press plastic wrap onto the surface of the guacamole to keep it from browning. Diva Do-Ahead: At this point, you can refrigerate for up to 12 hours. Serve at room temperature. Makes about 2-1/2 cups. Source: Happy Holidays from the Diva of Do-Ahead by Diane Phillips, 2006. Page 162.

My friend Phyllis Carey (the Diva of Chicken) sprays water on the cut avocados to keep them from discoloring—it works!

Artisanal Blend Fondue

Coarse salt and freshly ground pepper 1 clove garlic
1 cup white wine
2 teaspoons freshly squeezed lemon juice
4 ounces Hoch Ybrig cheese, grated
4 ounces Emmental cheese, grated
4 ounces Beaufort cheese, grated
4 teaspoons cornstarch
Crusty bread, cubed, for serving

Boiled fingerling potatoes, sausages, beef tips, cornichons, or pickled vegetables, for serving (optional)

Sprinkle fondue pot or a 2-quart saucepan with salt. Vigorously rub the inside of the pot with garlic](#) | and discard. Add the wine and lemon juice, and bring to a boil over medium heat.
In a medium bowl, stir to combine the cheeses and cornstarch. While whisking constantly, add the cheese mixture in four additions. Be sure each addition is completely melted before adding the next addition. Once all of the cheese has been added, cook for 1 minute more. Season with salt and pepper. Remove from heat, and serve immediately with bread, potatoes, beef tips, or pickled vegetables, as desired. Serves 4 to 6 as an entrée and 10 to 12 as an appetizer. Source: Martha Stewart Living.

Asiago Salame Spread

8 oz. chub Gallo Salame® salami, skinned and diced
2 green onions, sliced
3/4 cup shredded Asiago cheese
8 oz. block cream cheese, softened
2 tsp Dijon mustard

Place salami in bowl of food processor fitted with a metal blade. Process until salami is chopped fairly fine. Add green onion and Asiago cheese](#) | process using on and off pulses several times until onions are chopped. Add cream cheese and mustard](#) | mix using the pulse button until ingredients are combined. DO NOT over mix. Chill until ready to serve. Remove from refrigerator 1 hour before serving to soften. As a variation, prepare spread omitting salami](#) | slice salami chub end to end, placing about a tablespoon on spread on each slice. Roll slices and spread and serve. Source: https://www.gallosalame.com/.

B’Steeya

1 cup chopped onion
3⁄4 cup butter, melted
1 1⁄4 tsp. cinnamon
1 tsp. ground ginger
1⁄2 tsp. cumin
1⁄4 tsp. turmeric
1⁄4 tsp. red cayenne pepper
2 cups shredded cooked chicken
1 Tbs. chopped cilantro
4 eggs, beaten
2 Tbs. water
1 cup toasted slivered almonds
2 Tbs. sugar
1⁄2 lb. phyllo pastry
2 Tbs. powdered sugar

Sauté onion in 1 Tbs. butter. Stir in 1⁄4 teaspoon. cinnamon, ginger, cumin, turmeric and cayenne pepper](#) | mix well. Fold in chicken and cilantro](#) | set aside. Combine eggs with water. Cook eggs to soft consistency in 1 Tbs. butter, set aside. Combine almonds, sugar and 1⁄2 tsp. cinnamon](#) | set aside.

Divided phyllo pastry into 3 parts. Keep dough covered with a slightly damp towel to keep from drying out, when not in use. In greased 9-inch pie plate, layer 1 portion of pastry sheets, brushing every 3 to 4 sheets with melted butter. Extend sheet over sides of pan. Brush top layer with butter. Top with almond-sugar mixture, then half egg mixture. Moisten edge of pastry](#) | cover with second portion of pastry sheets, brushing every 3 to 4 sheets with melted butter. Sheets do not need to extend over pan, they can be turned back to fit into pan. Brush top layer with butter. Top with chicken and remaining eggs. Moisten edge and cover with all but 5 sheets of remaining pastry](#) | brushing with butter every 3 to 4 sheets. Fold edges of bottom layers of dough up over top. Layer last five sheets, using melted butter and tucking edges inside the dish. Cover with foil.

Bake at 350°F for 30 minutes. Remove foil](#) | bake 40 minutes or until crust is golden and crisp, but not dry. Combine powdered sugar with remaining 1⁄2 tsp. cinnamon](#) | sprinkle over top and pass remaining to serve.

Baked Crab Rangoon

Prep Time: 20 min | Total Time: 40 min | Makes: 12 servings, one wonton each

1 can (6 oz.) white crabmeat, drained, flaked
4 oz. Neufchatel or Cream Cheese, softened
1/4 cup thinly sliced green onions
1/4 cup KRAFT Mayo Light Mayonnaise
24 mini won ton wrappers

Preheat oven to 350° F. Mix crabmeat, Neufchatel cheese, onions and mayo.
Spray 24 mini muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture](#) | pinch closed. Spray tops of wontons with more cooking spray.
Bake 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped green onions, if desired.

Nutrition (per serving=2 mini wontons): Calories 70 Total fat 3.5 g Saturated fat 1.5 g Cholesterol 20 mg Sodium 150 mg Carbohydrate 6 g Dietary fiber 0 g Sugars 1 g Protein 4 g Vitamin A 2 %DV Vitamin C 0 %DV Calcium 2 %DV Iron 2 %DV ](#) | Diet Exchange:1/2 Starch,1/2 Fat](#) | Source: Kraft Food and Family Magazine, Christmas 2006.

Baked Brie Bites #1

1 pkg. puff pastry
1 egg
Medium wedge of brie
Small container of honey
2 thinly sliced and halved apples or pears
Small pkg. toasted walnut or pecan pieces

Preheat oven to 400° F. Thaw pastry, unfold, dust with flour, and roll flat. Slice pastry into equal-sized squares. Place a cube of brie in the center of the square with 2-3 small slices of fruit, 3-4 pieces of nuts, and a drizzle of honey. Fold corners of pastry into center and bunch edges together. In a small bowl beat egg with 1 Tbsp water. Brush egg mixture over pastry. Bake on a greased cookie sheet for 15 minutes or until golden. Source: BlogHungry.com.

Baked Brie Bites #2

1 pkg rolled premade pie crust
1 egg
Medium wedge of brie
Small pkg raspberries or blackberries
Small container of honey
Small pkg. toasted walnut or pecan bits

Preheat oven to 375° F. Thaw crust, unroll, dust with flour, and roll flat. Cut 3.5″ circles out of the dough with a biscuit cutter or the rim of a large drinking glass. Place a cube of brie in the center of each circle with 2-3 small slices of fruit, 3-4 pieces of nuts, and a drizzle of honey. Fold in edges of the circles, bunch and pinch together. In a small bowl beat egg with 1 Tbsp water. Brush egg mixture over pastry. Bake on a greased cookie sheet for 10-15 minutes or until golden. Source: BlogHungry.com.

Baked Brie with Caramelized Onions

17 ounces brie, chilled
1 sheet frozen puff pastry, thawed
3 tablespoons butter
3 large onions sliced
1 teaspoon dried thyme
2 cloves garlic, minced
1/2 cup dry white wine
1 teaspoon sugar
1 egg yolk

To prepare caramelized onions, melt butter in large skillet over medium high heat. Add onions, sauté until just tender. Add thyme, reduce heat to medium and cook until onions are golden, stirring often. Add garlic and sauté two minutes. Add 1/4 cup wine, stir until almost all liquid has evaporated. Sprinkle sugar over onions and sauté until soft and brown. Add remaining wine and stir until liquid evaporates. Season to taste with salt and pepper.

On lightly floured board, roll out pastry to 1/8-inch thickness. Transfer to a baking sheet. Halve brie horizontally. Place brie halves side by side, cut side up, in middle of pastry. Top with caramelized onions. Draw pastry up around brie, holding corners.

Tuck edges in and twist corners together to form bundle. Beat egg yolk with 1 teaspoon water and brush on pastry, avoiding edges. Bake at 425° F for 20 minutes or until golden and puffed. Let brie stand in pan on rack for 20 minutes for runny cheese or 40 minutes for thicker cheese. From the collection of Cathy Leslie … Generation of Recipes – Volume 1.

Brie Bites presented by Journey’s End

1 can Refrigerated Crescent Roll Dough 1 wedge of Brie 1/4 cup each of Apricot & Raspberry Preserves

Heat oven to 375° F. Grease mini muffin pans (you will need at least four if you use all the dough). Roll dough into a large rectangle. Cut dough into approximately 2 ½ inch squares and use one square to line each compartment of muffin pans. Brush the inside of each dough square with one flavor of preserves. Cut brie into approximately ½ inch squares, just big enough to fill the cavity in each muffin compartment. Press one piece of brie into each compartment. Bake in 375° F oven until golden brown, approximately 20 minutes. Remove from pan onto wire cooling rack. Cool approximately 10 minutes before serving.

Caramelized Onion-Apple Bites

These savory hors d’oeuvres can be assembled in advance—ideal for relaxed entertaining. Prep and Cook Time: 1-1/2 hours. Notes: The onion-apple topping can be made up to 2 days ahead. The triangles can be prepared, covered, and chilled the morning of a party, then popped into the oven when guests arrive. They can also be frozen, wrapped well, for up to 3 months (do not defrost before baking).

3 tablespoons unsalted butter 1 pound yellow onions, thinly sliced About 1/2 tsp. salt 2 Granny Smith or other tart apples, peeled, cored, and thinly sliced 1/4 teaspoon freshly ground black pepper 1 sheet frozen puff pastry, defrosted just before use 3 ounces fontina cheese, shredded 1 tablespoon minced fresh thyme leaves

Melt butter in a large frying pan over medium-high heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Add apples and stir to coat. Reduce heat to medium and cook, stirring often, until onions are medium brown, about 30 minutes. Stir in pepper and salt to taste. Set aside and let cool, about 10 minutes.
Preheat oven to 375° F. Unwrap puff pastry sheet. Cut sheet into 16 squares, then halve those squares diagonally to make 32 triangles. Arrange them, not touching, on a baking sheet.
Place a spoonful of cooled onion-apple mixture on each triangle. Top with a sprinkle of shredded cheese and minced thyme. Bake until puffed and golden, 15 to 20 minutes. Serve hot.

_{Makes 32 hors d’oeuvres. Source: Allison Rose, Seattle, WA, Sunset, November 2007. Note: Nutritional analysis is per triangle. Calories: 72 (60% from fat) | Protein: 1.4g | Fat: 4.8g (sat 1.6)] | Carbohydrate: 5.9g] | Fiber: 0.5g] | Sodium: 77mg] | Cholesterol: 6mg}

Ceylon Cheese Crisps

These homemade treats, a cross between a cracker and a tuile, are easy, delicious, and great with a glass of wine to start off the night. Make them in advance because you need to refrigerate the dough for at least eight hours before baking. Serve them with an assortment of fresh fruit, such as raspberries, blueberries, grapes, and apple slices.

2 sticks (1 cup) unsalted butter, softened 1-1/4 cups all-purpose flour 1/4 teaspoon cayenne pepper 2 cups (8 ounces) grated Cheddar cheese 1 teaspoon chopped Ceylon tea leaves 1 teaspoon salt

Combine the butter, flour, cayenne, cheese, and tea leaves in a medium bowl, mixing thoroughly. On a lightly floured surface, form two logs, each about 1 1/2. inches in diameter. Wrap the logs in wax paper and then foil and refrigerate for at least 8 hours, or overnight.

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Working with one log at a time, slice the dough into thin wafers (about 12 per log) and bake on the prepared sheets for 6 to 10 minutes (depending on the thickness of the wafers) until they are light golden and just firm to the touch. Watch closely—you don’t want them to burn! Let the crisps cool on the sheets for 2 minutes and then transfer them to wire racks to cool. Before serving, flip the crisps over and sprinkle them with the salt. Makes About 24 Crisps. Source: Tea Party by Tracy Stern.

Charred Tomatillo Salsa

1 pound tomatillos, washed and dried, husks left intact
2 New Mexico or Anaheim green chiles
1 small onion, roughly chopped
2 cloves garlic
1/3 cup finely chopped cilantro
Salt

Tomatillos look like small green tomatoes covered with thin, papery husks. Their citrus-y, fruity flavor is an excellent match with cilantro. Use this salsa as a dip with chips or as a topping for grilled meat, or add it to mashed avocados for a quick guacamole.

Put the tomatillos into a heavy skillet set over medium-high heat and cook until softened. Allow them to char a little on each side, shaking the pan occasionally to redistribute them. Set aside. When they are cool enough to handle, remove the papery husks.

Over a gas flame, under a broiler, or on a grill, roast the chiles until dark and blistered. Place them in a bowl and cover with plastic wrap until cool enough to handle. Remove the stems, seeds, and charred skin.

In a blender or food processor, combine tomatillos, peeled chiles, onion, and garlic.

Add cilantro and salt to taste. If the salsa is very thick, add water until the desired consistency is reached, and re-season. Makes about 2-1/2 cups. Source: Cilantro Secrets by Gwyneth Doland, page 13.

Cheddar Balls

1/2 cup unsalted butter
1 cup grated sharp cheddar cheese
scant 1/4 tsp salt
1/4 tsp paprika (or more to taste)
1-1/4 cups flour

Cream butter and cheese until smooth. Blend in flour, salt, and paprika, then knead lightly with hands to form a soft dough. Roll about a teaspoon at a time into marble size balls between palms of hands](#) | place on greased cookie sheets. Bake at 400° F for 12 minutes or until golden brown. Serve warm. Source: Susan Partain.

Cheddar Shortbread Bites

These flaky, cheesy bites are easy to make and store well.

Preparation time: 20 min | Baking time: 12 min | Yield: 60 appetizers

Shortbread Ingredients:
1 cup all-purpose flour
1/2 cup butter, softened
1/2 teaspoon salt
Dash ground red pepper (cayenne)
1 (8-ounce) package (2 c.) Sharp Cheddar Cheese, shredded

Topping Ingredients:
2 tablespoons poppy seeds
2 tablespoons sesame seeds
1 egg white
1 tablespoon water

Combine flour, butter, salt and red pepper in medium bowl](#) | beat at medium speed until dough forms. Add cheese](#) | mix until a ball forms. Shape dough into circle](#) | wrap in plastic food wrap. Refrigerate 2 hours or overnight.

Heat oven to 350° F. Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften). Press together any cracks that form on edges of dough. Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes (squares, triangles, circles). Place onto ungreased baking sheets.

Combine poppy seeds and sesame seeds in a small bowl. Beat egg white and water together in another small bowl. Brush cut-outs with egg wash](#) | sprinkle with seed mixture.

Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan](#) | let cool on pan.

Tip: Line baking sheets with kitchen parchment paper to make shortbread easier to remove and clean-up faster.

Tip: Shortbread can be topped with a variety of other ingredients such as chile powder, seasoned salt, fennel seed or herbs.

Nutrition Facts (1 appetizer): Calories: 40, Fat: 3g, Cholesterol: 8mg, Sodium: 60mg, Carbohydrates: 1.5g, Dietary Fiber: 0g, Protein: 1.5g. Source: https://www.landolakes.com/recipe/17055/cheddar-shortbread-bites/.

Cheese Balls Three Ways

Base Recipe:
1/2 cup (1 stick) unsalted butter, softened
3 packages cream cheese (8 ounces each)
2 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
5 dashes hot sauce (such as Tabasco)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground white pepper

Cheddar and Cranberry:
8 ounces sharp orange cheddar cheese, finely shredded
2 tablespoons store-bought chutney
3/4 cup dried cranberries, finely chopped
*Water crackers, for serving

Roquefort and Walnut:
6 ounces Roquefort cheese
1 shallot, minced (about 1 tablespoon)
2 teaspoons brandy (optional)
1 cup toasted walnuts, coarsely chopped
*Vegetable chips (such as Terra Chips Sweets & Beets), for serving

Goat Cheese and Scallions:
8 ounces goat cheese
2 tablespoons finely chopped scallions
1/3 cup fresh curly-leaf parsley, finely chopped
*1 English cucumber, cut into 1/8-inch-thick slices, for serving

Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment](#) | mix on medium speed until combined. Divide equally among 3 medium bowls.
Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers.
Stir blue cheese and shallot with base mixture in second bowl](#) | add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days](#) | freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.
Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving. Serve with cucumber slices. Makes three 4-inch cheese balls](#) | serves 8 to 10. Source: Martha Stewart Living, December 2005.

Cheese Piroshkies

Total Time: 50 MIN | Makes: 2 medium rolls | Prep Time: 20 MIN | Cook Time: 30 MIN

12 ounces cream cheese, softened
1-1/2 cups small curd cottage cheese
1 cup Parmesan cheese, grated
2 eggs, beaten
10 sheets Athens Phyllo Dough, thawed
3 tablespoons butter, melted

Beat cheeses and eggs together just until blended. Prepare 2 medium phyllo rolls according to directions for Strudels and Rolls. Roll cheese mixture in fillo. Score into 3 equal slices. Brush outside of rolls with butter and place seam side down on ungreased cookie sheet. Bake in preheated 350°F oven for 30 minutes or until golden brown. Slice and serve hot. Yield: 2 medium rolls, Source: https://athensfoods.com/recipes/cheese-phyllo-piroshkis/.

Cheese and Sausage Lasagna Bites

1 pound hot Italian sausage, removed from the casing
3/4 cup ricotta cheese
1/3 cup grated mozzarella cheese
1 teaspoon minced garlic
2 teaspoons chopped fresh basil leaves
1 teaspoon chopped fresh parsley leaves
1/2 teaspoon chopped fresh oregano leaves
2 large eggs
1/4 teaspoon Essence
Pinch salt
Pinch freshly ground black pepper
30 won ton wrappers, covered with a damp cloth to keep moist
2 to 3 cups Homemade Red Sauce, or store-bought sauce
Cornstarch
Finely grated Parmesan
30 fresh basil sprigs

In a medium sauté pan over medium-high heat, cook the sausage until it is brown and cooked through, breaking into little pieces with a spoon as it cooks. Drain on paper towels.

In a medium bowl, mix together the ricotta, mozzarella, garlic, basil, parsley, oregano, 1 beaten egg, the Essence, salt, and pepper. Mix well.

Make an egg wash with the remaining egg and 1 teaspoon of water.

Working 1 at a time, place 1 teaspoon of the cheese filling in the center of each won ton wrapper. Top with a little bit of the sausage and a small dollop of the sauce. With a pastry brush or a finger, dab a small amount of egg wash along 1 edge of the won ton wrapper. Gather up the ends of wrapper into the center to make a little dumpling or “purse” shape. Press well to seal Place on a baking sheet lightly dusted with cornstarch and cover with a cloth to prevent from drying out. Repeat with the remaining ingredients. If desired, refrigerate, tightly covered with plastic wrap for up to 2 hours until ready to cook.

To cook the ravioli, bring a large pot of salted water to a boil. In batches, add the ravioli and cook until they are tender and float to the top, about 2 minutes. Gently remove with a slotted spoon and drain on towels. Lightly sprinkle with the grated Parmesan.

Top each “purse” with a small sprig of basil. Yield: 30 bites. Source: https://www.emerils.com/126325/cheese-and-sausage-lasagna-bites.

Chevy’s Mango Salsa

1 peeled mango, seeded and diced (about 2 cups)
1/4 cup minced white onion
2 tablespoons minced red bell pepper
1 teaspoon minced fresh cilantro
1 teaspoon fresh lime juice
1/2 teaspoon finely minced habanero pepper
1/8 teaspoon salt

Combine all ingredients in a medium bowl. Cover and chill before serving. Makes 2 1/3 cups. Source: Top Secret Restaurant Recipes 2, by Todd Wilbur, 2007. Page 90.

Chicken Tart in Roasted Garlic Cream

12 ounces boneless, skinless chicken breasts, medium diced
Salt and pepper to taste
1/4 cup balsamic vinegar
12 ounces sweet Italian sausage, medium diced
1 cup tomato, peeled, seeded and chopped
1/2 cup red onion, finely chopped
1 tablespoon butter
1/2 cup dry white wine
3/4 cup prepared brown sauce (package mix, canned or from scratch)
1/2 cup chopped fresh basil leaves
1 cup mozzarella cheese, cut into 1/2″ cubes
20 sheets Athens Phyllo dough, thawed
1/4 cup butter, melted
1/4 cup fresh chives, cut into 1/2″ lengths

Place chicken breasts into small bowl, season with salt, pepper and vinegar. Marinate for 1 hour. Remove chicken from marinade and place in pan. Place sausage in separate pan. Roast both in preheated 350ºF oven for 20 minutes. Cool chicken and sausage](#) | mix together. In large skillet, sauté onions in butter for 5 minutes. Add wine and simmer until liquid is reduced by half. Add chicken, sausage and brown sauce. Stir together and bring to a simmer. Cool. Add basil leaves, mozzarella and half of chopped tomato. Prepare 6 phyllo tart shells, 4″ diameter, in greased pan according to directions for Cups, Pie & Tart Shells. Bake in preheated 350ºF oven for 7 minutes or until golden brown. Cool and remove from pan. Spoon mixture into phyllo shells and bake in preheated 350ºF oven for about 8 minutes or until cheese bubbles. Prepare Roasted Garlic Cream (recipe below). Spoon hot garlic cream onto plate. Place hot tart in cream and garnish with chives and remaining chop. Yield: 6 tarts, Source: https://athensfoods.com/recipes/chicken-phyllo-tart-in-roasted-garlic-cream/.

Chili’s Southwestern Eggrolls

1 skinless, boneless chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
dash cayenne pepper
3/4 cup shredded Monterey Jack cheese
five 7-inch flour tortillas
6-10 cups vegetable or canola oil

Avocado-ranch dipping sauce:
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper

Garnish:
2 tablespoons chopped tomato
1 tablespoon chopped onion

Preheat barbecue grill to high heat.
Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it
cooks. Set chicken aside until it cools down enough to handle.
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.
Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five egg rolls. Arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
While the egg rolls freeze, prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
Preheat 6-10 cups of oil to 375°F.
Deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
Slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.
Serves 3-4. Source: Top Secret Restaurant Recipes 2, by Todd Wilbur, 2007. Pages 114-117.

Chipotle Chicken Sausage Puffs (Walmart – no recipe)

Wheat flour, chicken, sausage meat (paprika, wheat crumbs, salt), cheddar cheese, green onions, garlic, chipotle pepper, Jalapeno peppers, cilantro, lemon juice, chicken stock, chili powder, Puff pastry

Chipotle-Corn Salsa

This crunchy, smoky dip is delicious with tortilla chips, but it’s equally good as a relish to serve on the side of grilled pork, seafood, poultry, or beef. Because you may have most of the ingredients in your pantry, this dip is great for spur-of-the-moment get-togethers, though it benefits from allowing the flavors to meld for a few hours before serving.

2 cups corn kernels, cut from the cob or frozen and defrosted
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped jicama
4 scallions (white and some tender green parts), chopped
2 chipotle chiles in adobo sauce, finely minced
1 clove garlic, minced
3 tablespoons vegetable oil
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper to taste

In a small mixing bowl, stir together all the ingredients until blended. Taste and adjust seasonings as needed. Diva Do-Ahead: At this point, you can cover and refrigerate for up to 3 days. Serve at room temperature.

Chipotles in adobo are smoked jalapeno chiles in a sauce. They can be found in cans in the Southwestern section of your supermarket. There are about 6 chiles in a can, and if you are not going to use them all at once you can freeze them for future use. Line a baking sheet or plate with plastic wrap and separate the chiles on the plastic, topping each with a little of the adobo sauce. Freeze the chiles until firm, then store them in a zipper-top plastic bag for up to 6 months. Once you remove them from the freezer, they should defrost in about 30 minutes.

Note: You can freeze the extra chipotle chiles for later use. Lay each pepper out separately on a piece of saran-wrap. Dab the sauce on top of each chile, then freeze. Once they are frozen you can place them in a zippered freezer bag. Serves 8 to 10. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 163.

Christmas Torte

1-1/2 lbs. cream cheese, at room temp.
3/4 c. unsalted butter, room temp.
5 oz. Montrachet goat cheese without ash, at room temp.
1 lb. sliced Italian Fontina or Provolone
1 c. good quality pesto
12 sun-dried tomatoes, packed in oil, drained
1/2 c. pine nuts, lightly toasted

One day before serving, line a 9×5 inch loaf pan with a double thickness of slightly dampened cheesecloth.
Beat the cream cheese, butter and goat cheese until very smooth.
To assemble the torte, arrange a layer of the sliced cheese on the bottom of the lined loaf pan. Trim the edges of the cheese to fit if necessary. Top with a thin layer of cheese mixture evenly on top with a rubber spatula. Top with a thin layer of pesto and top pesto with layer of sliced cheese. Spread a layer of the cheese mixture on top of sliced cheese. Top with a layer of sun-dried tomatoes and a sprinkling of pine nuts. Continue to layer, alternating pesto and sun-dried tomatoes.
Cover top with layer of slightly dampened cheesecloth and press gently with the palm of your hand to compress the layers. Refrigerate overnight.
To serve, remove cheesecloth from top and unmold onto serving platter. Remove cheesecloth liner. Arrange crackers or French bread slices around the torte. Serves 25-30. Source: One Million Recipes.

Chunky Guacamole with Chimarrones

2 large, ripe avocados, pitted, peeled, and roughly chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped
1-2 jalapenos, seeded and finely chopped
1/4 cup finely chopped cilantro leaves
Juice of 1 lime, or to taste
Salt

Even if you think you’ll hate it, try pairing this guacamole with chicharrones (fried pork skins) instead of tortilla chips. It’s great!

In a bowl, combine the avocado, onion, garlic, jalapeno, cilantro, and about 2 teaspoons of the lime juice. Stir gently with a fork, but don’t mash the mixture into a paste](#) | it should be chunky.

Add more lime juice and salt to taste. If you don’t plan to serve it right away, press a layer of plastic wrap into the entire surface of the guacamole and refrigerate. Makes 2 cups. Source: Cilantro Secrets by Gwyneth Doland, page 22.

Cilantro-Lime Guacamole

2 medium-size ripe avocados
2 to 3 Tbs. fresh lime juice
3/4 tsp. kosher salt](#) | more to taste
1/2 tsp. ground coriander
pinch ground cumin
3 to 4 Tbs. chopped fresh cilantro
1 tsp. minced fresh jalapeño

Halve the avocados, pit them, and scoop the flesh with a large spoon into a small mixing bowl. Sprinkle the 2 Tbs. lime juice over the avocados, add the salt, coriander, and cumin, and use a wooden spoon to break up the avocados, stirring until they’re coarsely mashed. Stir in 3 Tbs. of the cilantro and the jalapeño. Taste and add more lime juice, cilantro, and salt as needed. Transfer to a small serving bowl and serve with tortilla chips. Serves four to six. Source: Fine Cooking #58, pp. 22.

Cilantro-Onion Relish

This tangy relish isn’t much more than onion and cilantro chopped together, but it’s a terrific condiment for fajitas or as a steak or chicken topping.

1 cup packed fresh cilantro, finely chopped
1/2 cup finely chopped sweet yellow onion
2 tablespoons finely chopped fresh Italian parsley
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

In a small bowl, combine all the ingredients. Cover and refrigerate for at least 2 hours to allow the flavors to blend. Diva Do-Ahead: At this point, you can refrigerate for up to 24 hours.

Diva Variation: Stir the relish into 2 cups sour cream to make a delicious sauce for chicken, shrimp, salmon, or beef, or a dip for corn chips. Makes about 2 cups. Source: Happy Holidays from the Diva of Do-Ahead, by Diane Phillips, 2006. Page 165.

Cocktail Onion’d Deviled Eggs

Cocktail onions (the pickled kind used in martinis) bring a pleasant pucker, and horseradish a perky zip, to the classic deviled egg. A re-sealable plastic bag has many benefits in this recipe: You can mix the yolk stuffing in it (no mess, no bowl), refrigerate the stuffing separately from the whites (leaving more space in the fridge), and use it to pipe the filling into the whites for a fancy presentation. You can also prepare the filling in the bag a day in prepare the filling in the bag a day in advance, and have it ready to squeeze whenever you’re ready to serve.

To Hard Cook Eggs: Set the eggs in a single layer in a large pot. Add cold water to cover by 1 inch. Bring the water just to a boil over medium-high heat. Turn off the heat. Leave the eggs in the water for 12 minutes. Immediately plunge the eggs into a large bow) of ice water. Drain the eggs when cool, and peel.

6 large eggs, hard-cooked
6 cocktail onions, finely chopped
2 tablespoons prepared horseradish
4 teaspoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon ground white pepper
Quartered cocktail onions, paprika, celery seeds, parsley leaves, or chopped chives (optional garnish)

Shell the eggs, cut them in half, and pop the yolks into a re-sealable plastic bag (or mixing bowl). To the yolks, add the onions, horseradish, olive oil, lemon juice, and white pepper. Squeeze the air from the bag and seal. Mash the yolk mixture until combined. Chill until ready to use.
Push the mixture to one corner of the bag and snip about 1/2 inch off that corner. Squeezing gently, fill each egg-white half. Garnish as desired and serve at room temperature, or just slightly chilled. Makes 12 deviled eggs. Source: Great Bar Food at Home, by Kate Heyhoe.

Corn and Goat Queso

Level: Easy | Total: 35 min | Prep: 15 min | Cook: 20 min | Yield: about 2 1/2 cups

2 tablespoons unsalted butter
1-1/2 cup chopped yellow onion
2 cups fresh sweet corn kernels (from 2 medium-size ears)
1 teaspoon salt
1/2 teaspoon cayenne
1 tablespoon chopped garlic
1 medium-size fresh jalapeño, seeded and chopped
1/2 pound goat cheese, crumbled
1/2 cup heavy cream

In a medium-size saucepan over medium heat, melt the butter. Add the onion, corn, salt, and cayenne and cook, stirring, for 6 minutes. Add the garlic and jalapeño, stir to mix, and cook for 2 minutes. Add the cheese and cream and stir until the cheese melts completely. Keep warm until ready to serve. Serve with tortilla chips for dipping. Source: https://www.foodnetwork.com/recipes/emeril-lagasse/corn-and-goat-cheese-queso-3645559.

Cornmeal Crepes with Creamy Mushroom Filling

For a very special presentation, make these into “beggars’ purses.” Put a few tablespoons of the filling in the center of the crepe, gather up the sides and tie into a purse-shape with a strip of green onion.

1/2 cup white cornmeal
1/4 cup all-purpose flour
1/4 teaspoon salt
2 eggs
2 additional egg yolks
1 cup milk
2 tablespoons butter, melted
1-1/2 cups mushroom filling (recipe follows)

In a large bowl, combine the cornmeal, flour, and salt. Break the eggs and extra yolks into the cornmeal mixture and whisk to combine completely. Whisking constantly, add the milk a little at a time. Allow the batter to rest in the refrigerator while you make the mushroom filling.

Brush a cast-iron skillet or non-stick pan with a little melted butter. Add a few tablespoons of batter to the pan and tilt to spread the batter thin. When the surface of the crepe is pitted, flip it and cook until browned on the other side. Stack the cooked crepes on a plate kept warm in the oven.

Mushroom Filling:
2 tablespoons butter
1/2 cup diced onion
1-1/2 pounds mushrooms, cleaned and sliced
1/2 cup heavy or light cream
1/4 cup finely chopped cilantro
Salt

In a heavy skillet, melt the butter and sauté the onion until softened. Add the mushrooms and cook them until they turn from dry to wet.

Add the cream and simmer until the mushrooms are cooked through. Remove from heat and stir in the cilantro. Add salt to taste.

Fill each crepe with some of the mushroom filling and serve hot.

Serves 4. Source: Cilantro Secrets, by Gwyneth Doland, page 75.

Cumin-Cheddar Coins

4 ounces shredded sharp Cheddar cheese (about 1 cup packed)
1/4 cup soft goat cheese (chevre), about 2.5 ounces
1/4 cup (1/2 stick) salted butter, in 4 chunks
1/2 cup all-purpose flour
2 tablespoons cornmeal
1 teaspoon cumin seeds
1/2 to 1 teaspoon crushed red pepper flakes
1/4 teaspoon salt

Preheat the oven to 350°F. Lightly grease a baking sheet. For easier mixing, let all ingredients come to room temperature.

In a large bowl, stir together all ingredients until loosely combined. Continue mixing by hand, until the mixture forms a pliable, uniform dough (soft, like Play-Doh). Roll into two logs, each about 1 inch in diameter and 6 inches long. Bake now, or for firmer dough, wrap each log in plastic wrap and refrigerate at least 1 hour, or 1 day in advance. (Logs may also be frozen up to 1 month](#) | thaw in refrigerator before slicing and baking.)

When ready to bake, slice each log into 1/4- to 1/3-inch wafers and place on the greased baking sheet. Bake 15 to 18 minutes, until the edges start to look toasty. Loosen the wafers with a spatula and transfer to a plate to cool. Store airtight for up to 1 week. (Baked wafers may be frozen up to 2 months. Thaw at room temperature before serving.) Makes 40-50 wafers. Source: Great Bar Food at Home, by Kate Heyhoe.

Curried Chicken Cheese Balls

2 (8 oz.) pkg. cream cheese, softened
2 (5 oz.) cans chicken, drained
1 c. seedless grapes, halved
4 green onions, finely chopped
2 tbsp. sour cream
1 tsp. curry powder
1 tsp. seasoned salt

Beat cheese until smooth and fluffy. Combine all ingredients. Stir until well blended. Divide mixture in half and shape each half into a ball. Cover and refrigerate 8 hours or overnight to allow flavors to blend. Garnish with any of the following: grapes, red pepper, curry powder, or almond slices. Serve with crackers or bread. Source: One Million Recipes.

Curry Torte

1 cup low-fat cottage cheese
2 cups cream cheese (16 ounces), softened
2 teaspoons curry powder
One (9-ounce) jar mango chutney (be sure it has small-sized chunks), divided
1 cup finely sliced green onions (scallions), divided
1 cup coarsely chopped cocktail peanuts, divided
1 cup golden raisins, divided
1 cup crumbled bacon or bacon bits, divided
1 cup toasted coconut, divided

LATER
Crackers, for serving

NOW
Line a 9 x 5-inch loaf pan with plastic wrap, leaving enough wrap to completely cover the top of the loaf pan. Set aside. Combine the cottage cheese, cream cheese, and curry powder, and blend until smooth.

Gently spread one-half of the cheese mixture over the bottom of the loaf pan. Cover with 1/2 cup of the chutney, spreading from edge to edge. Then top with 1/2 cup of the green onions, 1/2 cup of the peanuts, l/2 cup of the raisins, 1/2 cup of the bacon, and 1/2 cup of the coconut. Add the remaining cheese mixture, spreading it to the edges of the pan to seal. Cover tightly with plastic wrap and refrigerate for 8 hours or up to 3 days. Store the remaining garnishes until you are ready to serve the torte.

LATER
Unwrap the plastic wrap and invert the loaf pan onto a serving platter. Gently peel the plastic wrap off the torte. Top the torte with layers of the remaining chutney, green onions, peanuts, raisins, bacon, and toasted coconut. Serve with your favorite crackers.

TIP This torte can be made into two 7 x 4-inch mini loaves. For a spicier version, use Bengal chutney. Serves 8 to 20. Source: Make it Now, Bake it Later!, by Ann and Scott Goodfellow.

The First Lady’s Cheese Spread

One of our most requested appetizers, it’s called The First Lady’s Cheese Spread in honor of the wife of Governor Stickney, -who built the inn in 1890.—Cathy Kubec, Innkeeper. The Governor’s Inn – Ludlow, Vermont

1/2 cup dry white wine
Juice of 2 lemons
1/4 cup freshly snipped chives
1 tablespoon freshly ground white pepper
3 garlic cloves, peeled and minced
2 tablespoons dried basil
2 teaspoons marjoram
4 packages (8 ounces each) cream cheese
Crackers, for serving

In a small saucepan, combine the wine, lemon juice, chives, white pepper, garlic, basil, and marjoram. Simmer over low heat for 15 minutes.
Place the wine mixture in a food processor with the cream cheese and process until blended. Transfer to a bowl, cover, and refrigerate overnight.
The next day: Serve at room temperature with crackers. Serves 2. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Fleurie’s Caramelized Onion Spread

2 tablespoons butter or olive oil
4 cups sliced yellow onions (3 medium-size)
1 (8-ounce) package cream cheese at room temperature
1/2 cup mayonnaise
1/2 cup sour cream
1/4 teaspoon cayenne pepper, or more to taste
1/4 teaspoon salt, or more to taste
Bagel chips or pita crisps, for serving

Place butter or olive oil in large frying pan over low heat. Add onions and cook, stirring with a wooden spoon from time to time, until they caramelize and turn a golden brown, 25 to 30 minutes. Remove pan from heat and let onions cool for about 10 minutes.

Place cream cheese, mayonnaise, sour cream, cayenne pepper and salt in food processor fitted with steel blade. Pulse until smooth, 5 to 7 times. Scrape onions into processor, and using short pulses, combine with cream cheese mixture until onions are evenly distributed but still in small bits, 5 to 10 seconds.

Taste for seasoning, adding more if needed. Spoon spread into serving bowl and serve with bagel chips or pita crisps. You can refrigerate if not using right away, but allow to come to room temperature before serving. Makes 10-12 Servings. Source: What Can I Bring? Cookbook, by Anne Byrn, pages 30-31.

Four Fondues

Irresistible for a romantic dinner or a festive gathering, easy-to-make fondues—whether Swiss or Spanish cheese, creamy chocolate or rich caramel, or all of the above—will be a slam dunk at any party.

From the French fondre, meaning “melt,” fondue is an eighteenth-century Swiss tradition that enjoyed popularity in the United States from the 1950s through the ‘70s. For a classic version, we mixed Swiss cheese and white wine](#) | for more spice, we used Spanish cheeses, sherry, and chorizo](#) | and on the sweeter side, we cloaked cake and fruit in chocolate and caramel. Set out the fondue pots (called caquelons) when guests are ready to eat, and introduce them to a dip so delicious it might just make them melt.

Cheese Fondues

Do prep work ahead of time. Wash and slice vegetables early](#) | keep them in a damp paper towel in resealable plastic bags until ready to use.
Don’t double the recipe. To serve a large group, it’s best to make multiple batches throughout the party](#) | measure out ingredients beforehand to simplify this task.
Use the right cheeses. The varieties we suggest are flavorful and melt well.

Chocolate Fondue

Prepare ingredients in advance. Chop chocolate and nuts one day ahead. Store, in a sealed plastic container, at room temperature.
Good-quality chocolate is important. The better it tastes on its own, the better it will taste as part of fondue.
Try milk chocolate. In place of semisweet, you can melt milk chocolate for a sweeter result.

Caramel Fondue

Let the caramel cool a bit before serving—but not too much. Keep the fondue warm in a double boiler ten to thirty minutes before you serve it.
Clean up with ease. Once caramel starts to harden, cleaning the pot can be difficult. Add enough water to cover the caramel, and bring to a boil](#) | while water is still hot, stir up residue and discard.

Classic Cheese Fondue

Serves 8 to 10

Cheese fondue is best eaten immediately, since it thickens as it cools down.

1 garlic clove, halved lengthwise
1 1/2 cups dry white wine or apple cider
1 1/2 pounds assorted Swiss-style cheeses, such as Gruyère, Emmentaler, and French raclette, grated (about 9 cups)
2 tablespoons cornstarch
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
Freshly grated nutmeg (optional)
Freshly ground white pepper (optional)
Assorted accompaniments for dipping

Rub inside of a fondue pot thoroughly with cut sides of garlic halves](#) | discard garlic. Pour wine or cider into pot, and place over medium-low heat. When liquid starts to bubble, start adding cheese by the handful, stirring until melted and combined.
In a small bowl, whisk cornstarch with lemon juice until cornstarch dissolves](#) | stir into cheese mixture. Continue whisking until mixture is smooth and bubbling slightly, about 5 minutes. Season with nutmeg and pepper, if desired.
Transfer fondue pot to the table, and set over a warming candle. Serve immediately with assorted accompaniments, as desired.

Spanish Chorizo Fondue

Serves 8 to 10

1 garlic clove, halved lengthwise
3 ounces chorizo sausage, minced
1 small red bell pepper, ribs and seeds removed, minced
1 1/2 cups plus 2 tablespoons dry sherry or white wine
1 1/2 pounds assorted semi firm Spanish cheese, such as manchego, Garrotxa, Mahon, and Idiazabal, grated (about 9 cups)
2 tablespoons cornstarch
Assorted accompaniments for dipping

Rub inside of a fondue pot thoroughly with cut sides of garlic halves](#) | discard garlic. Place chorizo and bell pepper in pot, and place over medium heat. Cook, stirring, until pepper is tender and chorizo is crisp and browned, 8 to 10 minutes.
Pour 1 1/2 cups sherry into pot, and reduce heat to medium-low. When liquid starts to bubble, start adding cheese by the handful, stirring until melted and combined.
In a small bowl, whisk cornstarch with remaining 2 tablespoons sherry until cornstarch dissolves](#) | stir into cheese mixture. Continue whisking until mixture is smooth and bubbling slightly, about 5 minutes.
Transfer fondue pot to the table, and set over a warming candle. Serve immediately with assorted accompaniments, as desired.

Chocolate Fondue

Serves 10 to 12

1 pound semisweet chocolate
2 cups heavy cream
2/3 cup plus 2 tablespoons chopped nuts (optional)
Assorted accompaniments for dipping

Set a heatproof bowl over a pan of barely simmering water. Combine chocolate and cream in bowl or in a double boiler. Using a wooden spoon, stir occasionally until chocolate is melted and mixture is smooth. Stir in nuts, if desired. Transfer to a fondue pot, and set over a warming candle. Serve immediately with assorted accompaniments, as desired.

Caramel Fondue

Serves 10 to 12

Let the hot caramel cool slightly before serving.

2 cups sugar
1 cup heavy cream
1 vanilla bean, split lengthwise and seeds scraped
Assorted accompaniments for dipping

In a heavy saucepan, combine sugar and 1/4 cup water. Cook over medium-low heat, stirring with a wooden spoon, until sugar has dissolved. Cover](#) | bring mixture to a boil. Keep covered, about 1 minute, to let condensation wash down inside of pan to prevent crystals from forming (or wash down sides of pan with a wet pastry brush).
Raise heat to medium-high. Without stirring, cook, swirling pan, until mixture turns a medium to dark amber. At arm’s length, carefully add cream (it will spatter). Add vanilla-bean seeds to pan, and whisk to combine. Transfer to a fondue pot, and set over a warming candle. Serve immediately with assorted accompaniments, as desired.

Accompaniment Options:

Cubed breads and grissini (breadsticks)
Steamed new-potato wedges
Bell-pepper strips
Prosciutto or bresaola slices
Whole cherry or grape tomatoes
Pitted green or black olives
Pickled onions, mushrooms, cornichons, or gherkins
Madeleines and pound-cake cubes
Shortbread cookies
Marshmallows
Fresh strawberries and melon, pear, pineapple, apple, and orange pieces
Candied ginger and dried fruit

Source: Martha Stewart Living

Fresh Corn Salsa

2 cups fresh corn kernels, cut from the cob (about 3 ears)
1/2 red bell pepper, diced
1/2 orange bell pepper, diced
1/4 cup sliced green onions
1/4 cup chopped cilantro leaves
Juice of 1 lime, or more, to taste
Salt and pepper

Don’t make this unless you can get fresh summer corn](#) | it won’t be nearly as good made with frozen or canned corn. Use it as a topping for steaks or salmon, or as a garnish for summer soups. Feel free to add chiles if you like.

In a heavy skillet, cook the corn until the edges start to brown. Add a little water if the kernels dry out too much.

In a bowl, combine the cooked corn, red and orange bell peppers, green onions, and cilantro. Season with lime juice, salt, and pepper to taste. Makes 3 cups. Source: Cilantro Secrets by Gwyneth Doland, page 16.

Fresh Crab Springrolls

Level: Intermediate | Total: 50 min | Prep: 40 min | Cook: 10 min | Yield: 8 rolls

2 ounces Chinese cellophane or glass noodles, cooked
Dash sesame oil
dash soy sauce
1 tablespoon chopped green onions
Freshly ground black pepper
8 rice papers or spring roll wrappers
1 pound jumbo lump crabmeat, picked over for cartilage
1/4 cup mayonnaise
2 teaspoons chili paste
Salt
1/2 cup bean sprouts
1/2 cup julienne papaya
1/2 cup julienne carrots
1/2 cup packed cilantro leaves
1/2 cup packed fresh mint leaves
1 tablespoon finely chopped fresh cilantro leaves

1 Cup Spicy Peanut Sauce:
10 large garlic cloves, peeled
2/3 bunch fresh coriander leaves and upper stems
1/2 cup unseasoned peanut
1/2 cup plus 1 tablespoon thin soy sauce
1/4 cup sesame oil
5 tablespoons sugar
Dash Chinese rice wine vinegar
1 tablespoon hot chili oil

Preheat the fryer. In a small mixing bowl, add the noodles. Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper. Mix thoroughly. Bring water to a boil in a 10-inch sauté pan and remove from the heat. Submerge each spring roll wrapper, 1 at a time, in the hot water, moving it around in the water until soft and pliable, 10 to 15 seconds. Remove and lay on the parchment paper.

In another small mixing bowl, combine the crabmeat, mayonnaise, and chili paste. Mix well. Season with salt and pepper. Place 1 tablespoon of the noodle mixture over the crab mixture. On top of the noodles, sprinkle 1 tablespoon of the sprouts. Top the sprouts with the 1 tablespoon of the papaya, 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint. Fold 2 sides of the wrapper toward the center about 1/4-inch, then roll each like a jelly roll, pressing the edges together to seal. Fry half of the spring rolls until golden. Remove and drain on paper towels. Season with salt. Slice each roll in half diagonally. Serve the rolls on a large platter with the spicy peanut dipping sauce. Garnish with chives. Yield: 8 rolls.

Spicy Peanut Sauce: In a food processor, combine all ingredients together. Process until smooth. Place in a saucepan and bring up to a simmer. Remove from the heat and set aside.

Source: https://www.foodnetwork.com/recipes/emeril-lagasse/fresh-crab-springrolls-3646316.

Fresh Mushroom Pâté

2 tablespoons unsalted butter
2 tablespoons dry sherry
1/2 pound sliced fresh mushrooms, coarsely chopped
One (4-ounce) package garlic and herb cheese spread
1/2 cup cream cheese (4 ounces)

LATER
Crackers, for serving

Now: Heat the butter and sherry in a medium skillet over medium heat. Add the mushrooms and sauté for 5 to 10 minutes, until the mushrooms are tender and almost all the liquid has evaporated. Transfer to a blender or food processor with the cheese spread and cream cheese, and process until creamy. Transfer the pate to a cheese crock or serving dish, smoothing the top with a rubber spatula. Cover tightly and refrigerate for at least 3 hours or up to 3 days.

Later: Remove the pate from the refrigerator and allow it to soften to a spreadable consistency, about I hour. Serve with crackers.

Tip: This pate is best refrigerated in an airtight container. Do not store it in the freezer! Serves 6 to 8. Source: Make it Now, Bake it Later!, by Ann and Scott Goodfellow.

Grilled Chicken with Pineapple Salsa

Total Time: 100 MIN | Prep Time: 90 MIN | Cook Time: 10 MIN | Makes: 15 Appetizers

This is the sweetest way to get a dose of your daily protein. Juicy pineapple pairs perfectly with tender bits of chicken all piled on top of our Mini Phyllo Shells.

3 tablespoons fine diced canned pineapple
2 tablespoons fine diced red bell pepper
2 teaspoons minced red onion
2 teaspoons chopped fresh cilantro
1 teaspoon lime juice
1/2 teaspoon lime zest
1/2 teaspoon minced garlic
1 teaspoon vegetable oil
1/2 cup small diced chicken breast
Dash of salt and pepper
15 Athens® Mini Phyllo Shells (1 box)

To make pineapple salsa, in a small bowl, combine pineapple, pepper, onion, cilantro, lime juice, lime zest, and garlic. Chill for 1 hour. In a small skillet, heat oil and sauté chicken 5-7 minutes until fully cooked. Chill for 1 hour. Combine pineapple salsa and chicken. Mix lightly. Add salt and pepper. Spoon 1 rounded teaspoon of filling into each Phyllo Shell. Serve immediately..

_{Nutrition: Calories 63.18 (44% from fat); Fat 3.15g (sat 0.7g, mono 1.0g, poly 0.6g); Carb 4.35g; Fiber 0.19g; Cholesterol 15.92mg; Iron 0.46mg; Sodium 99.6mg; Calcium 3.29mg; Source: https://athensfoods.com/recipes/grilled-chicken-with-pineapple-salsa/}

Grilled Pineapple Chipotle Salsa

1 fresh pineapple
1 red onion
Oil for the grill rack
2 cloves garlic, finely chopped
Juice of 1 lime
1/4 cup chopped cilantro leaves
Salt
Chipotle powder

This tropical salsa is great served with tortilla chips or ladled over shrimp tacos.

Preheat a gas or charcoal grill and make sure the grill rack is very clean.

Using a heavy knife, trim the top and bottom from the pine apple and quarter it. Cut the onion into 1/2-inch rings.

Lightly brush the grill rack with oil and grill the pineapple and onion pieces for a few minutes on each side, until slightly charred. Remove from the heat and allow to cool.

Trim the bumpy outer skin and tough core from the pineapple wedges. Chop the grilled fruit into bite-size pieces. In a bowl, combine the pineapple, onion, garlic, lime juice, and cilantro. Add salt and chipotle powder to taste. Makes about 5 cups. Source: Cilantro Secrets by Gwyneth Doland, page 12.

Goat Cheese Tostadas with Deep-fried Herbs

Like the Tostadas de Atun Ahumada, this recipe from El Tajin Restaurant uses tostadas made with flour Tortillas. Goats cheese is a recent addition to the cheeses successfully produced in Mexico. It’s smooth, slightly acidic flavor is subtly set off by the crisp, aromatic fried herbs in this recipe by the owner and chef Alicia De Angeli. If the herbs used are not available, any combination of fragrant fresh herbs could be substituted.

4 tablespoons plus 4 cups oil
10 (4 inch) flour tortillas
5-oz mixture of chopped epazote, hoja santa, parsley, and cilantro](#) | and minced leek
2/3 cup refried beans
2/3 cup guacamole
14 oz fresh goat cheese, at room temperature, finely sliced

Heat the 4 tablespoons of oil in a frying pan and fry the tortillas until crisp and golden. Drain on paper towels and set aside.

Heat the 4 cups of oil in a deep-fryer. Make sure the herbs and leeks are dry, then deep-fry them for just a few seconds until crisp. Drain and set aside.

On each tortilla, spread approximately 1 tablespoon of frijoles refritos, 1 tablespoon of guacamole, and the sliced cheese.

Top with a sprinkling of the herb mixture and serve immediately. Makes 10. Source: The Mexican Gourmet.

Goat Cheese Wrapped in Phyllo

Pair this with Mantanzas Creek Chardonnay 1995.

1 tablespoon light butter
4 small white onions, chopped
1 teaspoon sugar
1/2 cup balsamic vinegar
1/3 cup honey
1 teaspoon chopped fresh thyme
4 frozen phyllo sheets, thawed
Butter-flavored vegetable cooking spray
1 (3-ounce) goat cheese log, crumbled
Garnish: fresh thyme sprigs

Melt butter in a large nonstick skillet over medium heat](#) | add onion and sugar, and cook, stirring often, 30 minutes or until caramel colored. Add vinegar and honey, and cook over medium heat, stirring occasionally, 15 to 20 minutes or until thickened. Stir in thyme.

Stack phyllo, coating each layer with cooking spray. Cut into 6 (5-inch) squares. Spoon onion mixture evenly onto center of phyllo squares. Top evenly with goat cheese. Lift corners, and twist together. Place packets on a lightly greased baking sheet](#) | coat each with cooking spray.

Bake at 375°F for 12 minutes or until golden](#) | garnish, if desired.

Yield: 6 servings. Source: Southern Living, February 1999. CALORIES 202 ](#) | FAT 6.9g ](#) | CHOLESTEROL 10mg](#) | SODIUM 129mg.

Gougere

The pastries can be cooked, frozen, and reheated, and they lend themselves well to all sorts of creative variations (try white Cheddar and diced jalapenos for a Southwest twist.)

1/2 cup water
1/2 stick (4 tablespoons) salted butter
1/8 teaspoon white pepper
1/2 cup all-purpose flour
2 large eggs
1/2 teaspoon Dijon mustard
2 ounces Gruyere cheese, finely grated

Preheat the oven to 375°F. Line a baking sheet with parchment paper or grease it.
Heat the water, butter, and white pepper in a medium saucepan over medium-high heat. When the butter is melted and the mixture simmers, dump in the flour all at once and stir. Reduce the heat to medium and stir until the mixture pulls away from the sides of the pan, 1 to 2 minutes. Remove the pan from the heat and let the mixture cool slightly (a few seconds).
Add the eggs one at a time, beating well to incorporate the first egg before adding the next. Beat in the mustard and all but 2 to 3 tablespoons of the cheese. Drop by teaspoons, or pipe through a pastry bag with a half-inch tip, into 1-inch mounds an inch or more apart on the baking sheet. Sprinkle with the remaining cheese. (Tap the mounds with floured fingers to neaten or reshape them.)
Bake for about 25 minutes, until puffed and golden brown. Serve warm. Gougere may be sealed airtight and refrigerated for 2 days, or frozen up to 2 weeks. Reheat at 350°F for 10 minutes, or 15 minutes if frozen. Makes fifteen 1-1/2 inch puffs. Source: Great Bar Food at Home by Kate Heyhoe.

Gruyère Herb Puffs

These pretty little puffs are made from choux pastry, which is also used for cream puffs.

4 Tbs. (1/2 stick) unsalted butter
1/2 cup water
2/3 cup all-purpose flour
1/2 tsp. salt
3 eggs, at room temperature
1 cup shredded Gruyère cheese
1 Tbs. fresh thyme leaves
1 tsp. minced fresh rosemary leaves
1 tsp. hot-pepper sauce, such as Tabasco

Preheat an oven to 400°F. Butter a large baking sheet.

In a saucepan over medium heat, combine the butter and water. Heat until the butter melts and the water boils, about 3 minutes. Add the flour and salt and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball. Remove from the heat and let cool for 3 minutes.

Using a wooden spoon or a handheld electric mixer on medium speed, beat in the eggs, one at a time, beating well after each addition. The batter should have a dull sheen. Stir in the cheese, thyme, rosemary and hot-pepper sauce until well mixed.

Drop the batter by rounded tablespoonfuls onto the prepared baking sheet, spacing the mounds about 2 inches apart. Alternatively, spoon the batter into a pastry bag fitted with a large rosette tip and pipe mounds of batter onto the baking sheet.

Bake for 15 minutes. Reduce the oven temperature to 350°F and continue to bake until puffed and golden, about 15 minutes more. Transfer the baking sheet to a wire rack and let cool. Arrange the puffs in a basket or on a tray. Serve warm or at room temperature. Makes 24 puffs](#) | serves 6 to 8. Adapted from Williams-Sonoma Lifestyles Series, Holiday Celebrations, by Marie Simmons (Time-Life Books, 1998).

Hummus

4 garlic cloves, minced and then mashed
2 cans (15-oz) of garbanzo beans (chickpeas), drained and rinsed
2/3 cup of tahini (roasted, not raw)
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon of salt
Pine nuts (toasted) and parsley (chopped) for garnish

In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste. Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley. Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus. Makes about 3 cups. Source: www.simplyrecipes.com.

Hummus, #2

1 (14-ounce) can chickpeas, drained
2 garlic cloves
2 tablespoons tahini or creamy peanut butter
4 tablespoons olive oil
juice of one lemon
1/2 teaspoon cayenne pepper
1 tablespoon sesame seeds
sea salt

Rinse the chickpeas well and place in a food processor with the garlic and a good pinch of sea salt. Process until very finely chopped.
Add the tahini or peanut butter, and process until fairly smooth. With the motor sill running, slowly add the olive oil and lemon juice.
Stir in the cayenne pepper and add more salt to taste. If the mixture is too thick, stir in a little cold water. Transfer the puree to a serving bowl.
Heat a small nonstick pan and add the sesame seeds. Cook them for 2-3 minutes, shaking the pan, until they are golden brown in color. Let them cool, then sprinkle them on the puree.

Serves 4. Source: The Complete Book of Sauces, Salsas, Dips, Relishes, Marinades, & Dressings, by Christine France, 2000. Page 180.

Jamaican Curry Dumplings

1 pound ground pork
1 green onion, finely chopped
1 tablespoon minced ginger
2 tablespoons minced red bell pepper
1 small carrot, minced
2 to 3 tablespoons prepared curry paste
1 tablespoon prepared salsa
Lettuce leaves
30 round won-ton wrappers
Mango Relish (recipe follows)

In a large bowl, combine the pork, onion, ginger, bell pepper and carrot. In a small bowl, dilute the curry paste with 1 tablespoon water and combine with the salsa. Pour the curry mixture into the pork mixture and blend thoroughly.

Line racks of a bamboo steamer with the lettuce leaves to prevent sticking. To form the dumplings, place 1 teaspoon of the filling on each won-ton wrapper. Moisten the edges with water](#) | fold the won-ton wrapper over the filling to form a half moon. Moisten the ends and turn up to close. Set the dumplings on the lettuce leaves, not allowing the dumplings to touch.

When the racks are full, set the steamer over boiling water in a wok and steam until the dumplings are cooked through and firm, 12 to 15 minutes. Let the dumplings rest a few minutes before serving with Mango Relish.

Note: Dumplings can be made 2 weeks ahead, covered tightly and frozen. Do not thaw before steaming. Makes 30. Source: https://www.emerils.com/123380/jamaican-curry-dumplings.

Lake Ascot Trout Pate’

1 c. cooked/smoked trout fillet
2 eggs, hard boiled, chopped
2 tsp. Worcestershire sauce
1 tbsp. finely chopped onion
1 tsp. Grey-poupon mustard
1/2 tsp. salt
Pepper to taste
2 tbsp. Miracle Whip

Flake fish on a plate, remove bones. With a fork mix fish with above ingredients. Chill well. Serve with crisp crackers. Garnish with black olives. Source: https://www.cooks.com/recipe/x27c08cu/lake-ascot-trout-pate.html.

Mango Habanera Salsa (Needs picture)

2 large mangos, peeled, seeded, and diced
1/2 cup chopped red onion
1/2 cup chopped cilantro leaves
Juice of 1 lime, more or less, to taste
Salt
1/2 habanera, finely chopped

The flavor of habanera chiles matches well with tropical fruit, and this salsa is great with grilled pork or seafood. Habanera chiles are very, very hot, and you should use gloves when handling them.

In a bowl, combine the mangos, onion, and cilantro. Add lime juice and salt to taste. Add habanera a little at a time, until the desired heat level is reached. Makes 3 cups. Source: Cilantro Secrets by Gwyneth Doland, page 14.

Mango Salsa

1/2 cup finely chopped tart apple
1/2 cup finely chopped peeled mango
1/2 cup canned crushed pineapple
2 green onions, thinly sliced
2 tablespoons minced fresh cilantro
3 to 5 drops hot pepper sauce, optional
Tortilla chips

In a small bowl, combine the apple, mango, pineapple, onions, cilantro and pepper sauce if desired. Chill until serving. Serve with tortilla chips. Yield: 1-1/2 cups. Source: Taste of Home.

Meatballs in Almond Sauce (Albóndigas en Salsa de Almendra)

The proportion of bread to meat varies in albóndigas depending upon the extravagance of the cook. These meatballs can be fried and served on toothpicks](#) | cooked in a cazuela](#) | fried and tossed in a sauce made of pan juices enriched with sherry and meat stock](#) | or prepared as they are here, fried in olive oil, then briefly simmered in a wine sauce thickened by a signature Catalan almond picada.

For the meatballs:
1/2 lb. ground beef
1/2 lb. ground pork
2 slices bread, about 2 oz. total, soaked in water to cover and squeezed dry
1/4 cup minced yellow onion (optional)
2 garlic cloves, finely minced
3 Tbs. finely minced fresh flat-leaf parsley
1 egg, lightly beaten
1 tsp. sweet paprika
1/2 tsp. ground nutmeg or cinnamon
1 tsp. salt
1/2 tsp. freshly ground pepper

For the picada:

2 garlic cloves, minced
3 Tbs. ground blanched almonds
2 Tbs. chopped fresh flat-leaf parsley
1/2 tsp. sweet paprika
A few saffron threads, crushed
Salt and freshly ground pepper, to taste

Olive oil for deep-frying or sautéing
All-purpose flour for dusting

For the sauce:

2 Tbs. olive oil
1/2 cup minced yellow onion
1/2 cup dry white wine
2/3 cup meat or chicken broth

To make the meatballs, in a bowl, combine the beef, pork, soaked bread, onion, garlic, parsley, egg, paprika, nutmeg, salt and pepper. Knead with your hands until well mixed. Cover and refrigerate for 1 hour, as the mixture is easier to work with when cold.

To make the picada, in a mini food processor or mortar, combine the garlic, almonds, parsley, paprika and saffron, and process or grind to a paste. Season with salt and pepper. Set aside.

In a deep-fry pan over medium-high heat, pour in olive oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer. While the oil is heating, form the meat mixture into 1-inch balls and dust them with flour, coating evenly.

Working in batches, slip the balls into the hot oil and fry until golden, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain. (Alternately, in a large fry pan over medium heat, warm a little olive oil and sauté the meatballs until well browned on all sides, 8 to 10 minutes.)

To make the sauce, in a large fry pan over medium heat, warm the olive oil. Add the onion and sauté until tender, 8 to 10 minutes. Add the wine, broth and meatballs and simmer over low heat for 5 minutes. Add the picada and cook for a few minutes more to blend the flavors. Taste and adjust the seasonings. Transfer to a serving dish and serve hot. Serves 6. Adapted from Williams-Sonoma Savoring Series, Savoring Spain & Portugal, by Joyce Goldstein (Time-Life Books, 2000).

Mini Bacon and Cheese Quiches (Light)

1 spray(s) cooking spray
36 item(s) wonton wrapper(s), 3 1/2-inches square each
1 small onion(s), finely chopped
1 cup(s) fat-free egg substitute
1 1/2 cup(s) fat-free evaporated milk
1/2 cup(s) low-fat shredded cheddar cheese
4 slice(s) cooked crisp turkey bacon, crumbled

Preheat oven to 350ºF. Coat 36 miniature muffin cups with cooking spray.
Gently press 1 wonton wrapper into each muffin cup allowing ends to extend above cups. Spray edges of wrappers with cooking spray](#) | set aside.
Meanwhile, in a small skillet, stir-fry onion over medium-high heat until tender, about 3 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together egg substitute, milk and cheese. Stir in bacon and onion until well combined. Fill each wonton wrapper with about 1 tablespoon of filling mixture.
Bake until quiche mixture is set and edges of wrappers are lightly browned, about 20 minutes. Yields 2 quiches per serving. POINTS® Value: 3, Servings: 18, Preparation Time: 15 min, Cooking Time: 20 min. Source: Weight Watchers.

Mini Bacon and Potato Frittatas

The Italian way with omelets, frittatas make tasty appetizers. Prepare them a day ahead, chill, and reheat them just before serving. You can also freeze them for up to a month. Run a sharp knife around the edges of the muffin cups to loosen them from the pans. If you don’t have a mini-muffin pan, you can cook the frittata in a 13 x 9-inch pan at 375° for 15 minutes and cut into 36 squares.

2 cups finely chopped peeled baking potato (about 12 ounces)
5 bacon slices (uncooked)
1/2 cup finely chopped sweet onion
1 teaspoon salt, divided
1/4 teaspoon dried thyme
1/2 cup chopped fresh chives, divided
2 tablespoons grated fresh Parmesan cheese
1/4 teaspoon freshly ground black pepper
7 large egg whites, lightly beaten
3 large eggs, lightly beaten
Cooking spray
6 tablespoons fat-free sour cream

Preheat oven to 375°. Place potato in a medium saucepan](#) | cover with water. Bring to a boil](#) | cook 4 minutes or until almost tender. Drain.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon](#) | set aside. Add potato, onion, 1/4 teaspoon salt, and thyme to drippings in pan](#) | cook 8 minutes or until potato is lightly brown over medium-high heat. Remove from heat](#) | cool.

Combine the potato mixture, bacon, remaining 3/4 teaspoon salt, 2 tablespoons chives, cheese, pepper, egg whites, and eggs, stirring well with a whisk. Coat 36 mini muffin cups with cooking spray. Spoon about 1 tablespoon egg mixture into each muffin cup. Bake at 375° for 16 minutes or until lightly brown. Cool 5 minutes on a wire rack. Remove frittatas from muffin cups. Top each with 1/2 teaspoon sour cream and 1/2 teaspoon chives.

Mozzarella in Carrozza

Cut into strips, this Italian cheese sandwich makes a terrific antipasto. In Naples, it is usually deep-fried, but shallow frying is the preferred method because the sandwich absorbs less oil. Serve as soon as possible after cooking to prevent the strips from becoming soggy. If you like, slip some chopped olives, a pinch of red pepper flakes or some sun-dried tomatoes between the bread slices along with the cheese. Serve with a glass of crisp and fruity Pinot Grigio.

5 eggs
3 Tbs. milk
1 tsp. salt
1/2 loaf coarse country bread, about 1/2 lb., cut into slices 1/2 inch thick
1 lb. fresh mozzarella cheese, cut into slices 1/4 inch thick
Olive oil for frying

In a large, shallow bowl, beat together the eggs, milk and salt until blended.

Using 2 slices of bread and 1 slice of cheese for each, make as many cheese sandwiches as you can. One at a time, dip the sandwiches into the egg mixture, coating evenly.

In a deep, heavy fry pan over medium-high heat, pour in olive oil to a depth of 1/4 inch and warm just until it begins to ripple. Working in batches, place the sandwiches in the hot oil in a single layer and cook, pressing down on the tops with a spatula and turning once, until golden, about 1 minute per side. Using tongs or a slotted spatula, transfer to paper towels to drain. Keep warm until all the sandwiches are cooked.

Cut the sandwiches into strips 1 inch wide and arrange on a platter. Serve immediately. Makes about 24 pieces](#) | serves 6. Adapted from Williams-Sonoma Lifestyles Series, Small Plates, by Joanne Weir (Time-Life Books, 1998).

Mushroom and Pine Nut Pastries

1 pkg. (9 1/2 oz.) Pepperidge Farm frozen Mini Puff Pastry Shells
2 tbsp. butter or margarine
3/4 lb. fresh mushrooms, finely chopped
1/3 c. finely chopped onion
1-1/4 tsp. minced garlic
1/2 tsp. dried tarragon
1/4 tsp. ground nutmeg
1-1/2 tsp. sherry wine
1-1/4 tsp. cider or wine vinegar
3 tbsp. pine nuts or walnuts
Grated Parmesan cheese

Prepare pastry shells according to package directions. Melt butter in a large skillet. Add mushrooms, onion and garlic; sauté until mushrooms are cooked. Add tarragon, nutmeg, sherry and vinegar; cook until moisture evaporates. Add pine nuts and remove from heat. Preheat oven to 350ºF. Spoon mushroom mixture into pastry shells, mounding high. Sprinkle with Parmesan cheese and place on baking sheet. Bake for 10 to 12 minutes, or until hot. Serve immediately. Makes 24 hors d’oeuvres. Source: https://www.cooks.com/recipe/ch9ij4sx/mushroom-and-pine-nut-pastries.html.

Mushroom Puffs

An intensely flavored mushroom-wine filling, a simple custard, and voilà–miniature, quichelike puffs. Prep and Cook Time: about 1 hour. Notes: The filling may be made a day ahead and kept in the fridge. Pastry rounds may be made through step 2 and frozen on plastic-wrapped baking sheets for up to 1 week (thaw in the refrigerator before filling and baking) or refrigerated up to 1 day.

1/2 tablespoon butter
1/2 tablespoon olive oil
1 tablespoon minced shallot (about 1 small)
1 teaspoon minced garlic (1 or 2 cloves)
1/3 pound button mushrooms, cleaned, trimmed, and finely chopped
2 teaspoons minced fresh thyme or 1 tsp. dried
1 tablespoon Madeira
1/2 tablespoon soy sauce
1/2 pound chilled puff pastry
1 egg
1/4 cup heavy cream

Melt butter with olive oil in a medium frying pan over medium-high heat. Add shallot and garlic and cook 30 seconds, stirring. Add mushrooms and thyme and cook, stirring occasionally, until mushrooms stop giving off liquid and start to brown, about 5 minutes. Add Madeira and soy sauce and cook just until liquid has evaporated, about 2 minutes. Let cool to room temperature.
Preheat oven to 400°. On a floured work surface and with a floured rolling pin, roll pastry sheet out to a thickness of 1/8 in. Cut pastry into rounds with a buttered and floured 2-in. biscuit or cookie cutter with fluted edges and arrange rounds 1/2 in. apart on 2 baking sheets.
Press the middle of each round with your finger to make a depression, leaving a 1/4-in.-wide rim. Poke each center once with a fork and top with a scant tsp. of mushroom filling. Whisk egg and cream together and set aside.
Bake pastries until golden brown and beginning to puff, 8 to 12 minutes. Remove from oven and lower heat to 350°.
With the end of a small funnel, carefully punch down centers of pastries while spooning about 1/2 tsp. egg-cream mixture through funnel (to help guide the liquid) and into pastry (spoon in more if the pastry will accept it without overflowing). Bake pastries another 10 to 15 minutes, or until deep golden brown.

_{Makes about 2 dozen puffs (serving size: 1 puff). Source: Sunset Magazine, January 2007. Note: Nutritional analysis is per puff. Calories: 81 (59% from fat)](#) | Protein: 1.4g;Fat: 5.3g (sat 1.3)](#) | Carbohydrate: 6.8g](#) | Fiber: 0.3g](#) | Sodium: 52mg](#) | Cholesterol: 13mg.}

I made these for a neighborhood party and people loved them! ~kpm

Mushroom Rolls

I make these and keep them in the freezer to have on hand. You can also put a very small amount of finely chopped onion in with the mushrooms or add chives with the lemon juice. I took these to my friend s bridal shower, and they were devoured in a minute. Another variation is to put the mixture into frozen phylloshells and serve as mini-tarts —very cute!—Courtney Blankenship. Nantucket House of Chatham Bed & Breakfast – South Chatham, Massachusetts –

1 loaf sliced white bread, crusts removed
1/2 cup (1 stick) butter
8 ounces fresh mushrooms, finely chopped
Salt
3 tablespoons flour
1 cup light cream
1 tablespoon lemon Juice

Using a rolling pin, gently roll out the bread slices to about 1/8-inch thickness.
Place a large skillet over medium-low heat and melt 4 tablespoons of the butter. Add the mushrooms and sauté until soft. Season to taste with salt and sprinkle in the flour, stirring to blend. Add the cream and stir for 1 minute, until the mixture is slightly thickened. Stir in the lemon juice.
Spread equal portions of the mushroom mixture on the bread slices and roll up like a jelly roll. Wrap airtight and refrigerate overnight.
The next day: Preheat the oven to 400T. In a saucepan or in the microwave, melt the remaining 4 tablespoons butter. Place the rolls, seam-side down, on a baking sheet and brush with the melted butter. Bake until golden, 5 to 10 minutes. Serves 12. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Olive Crostini

These Olive Crostini make a perfect EASY party appetizer! Sliced baguette topped with olive, garlic, cheese spread, and toasted in the oven.

1/2 cup black olives (canned are fine)
1/2 cup green olives with pimientos from a jar
2 medium cloves garlic
1/2 cup fresh grated Parmesan cheese
4 Tbsp butter
2 Tbsp olive oil
1/2 cup Monterey jack cheese, grated
1/4 cup fresh parsley, chopped
1 baguette

Chop olives in a food processor. Transfer to medium bowl. With machine running, drop garlic through the feed tube of the food processor and mince. Add Parmesan, butter, and olive oil, and process into a paste. Add butter mixture to bowl with olives. Fold in jack cheese and parsley. Cut baguette into thin slices and spread each slice generously with olive mixture. Cook under broiler until bubbly and lightly browned – about 2 minutes. Serve right out of oven. Helps to make olive mixture in advance and spread right before you put in the oven. Makes approximately 24 toasts. Source: https://www.simplyrecipes.com/recipes/olive_crostini/.

Olive Garden Hot Artichoke-Spinach Dip

Menu Description: “A creamy hot dip of artichokes, spinach and parmesan with pasta chips.”

1 cup chopped artichoke hearts (canned or frozen and thawed)
1/2 cup frozen chopped spinach, thawed
8 ounces cream cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon garlic powder
Dash ground red pepper

Boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain in a colander when done.
Heat the cream cheese in a small bowl in the microwave set on high heat for 1 minute. Or, use a saucepan to heat the cheese over medium heat until hot.
Add the spinach and artichoke hearts to the cream cheese and stir well.
Add the remaining ingredients to the cream cheese and combine. Serve hot with crackers, chips or toasted bread for dipping. Serves 4 as an appetizer. Source: Top Secret Restaurant Recipes, by Todd Wilbur, 1997. Pages 188-189.

Olive Garden Toasted Ravioli

1 (16 ounce) package beef and pork ravioli (fresh or frozen -thaw if frozen)
2 eggs, beaten
1/4 cup water
1 teaspoon garlic salt
1 cup flour
1 cup plain breadcrumbs
1 teaspoon Italian seasoning

Mix water with eggs and beat well, set aside.
Mix Italian seasonings and garlic salt with the bread crumbs and set this aside.
Measure flour in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350 ° for deep frying.
Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil.
Fry until golden, remove from oil and drain.
Serve with your favorite marinara sauce.

Oriental Chicken in Wonton Cups

24 wonton wrappers
1 (4-ounce) boneless, skinless chicken breast, cut into 1/4-inch cubes
3/4 teaspoon Chinese five-spice powder*
1/2 teaspoon chile oil
1/4 teaspoon salt
1 tablespoon butter
1/2 cup finely chopped red pepper
1/4 cup thinly sliced green onions
1 tablespoon chopped fresh cilantro
1-1/2 teaspoons rice wine vinegar

Preheat oven to 350°F. Combine chicken, five-spice powder, chile oil, and salt in a medium bowl. Melt butter in 10-inch nonstick skillet until sizzling](#) | add chicken mixture, red pepper and onions. Cook over medium high heat, stirring occasionally, until chicken is no longer pink (2 to 3 minutes). Remove from heat](#) | stir in cilantro and rice wine vinegar.

Spray 24 mini muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with chicken mixture](#) | pinch closed. Spray tops of wontons with more cooking spray.

Bake 12 to 15 min. or until edges are golden brown and filling is heated through. Serve warm.

*Substitute 1/2 teaspoon each cinnamon and anise seed, 1/8 teaspoon each crushed fennel seed and whole Szechwan peppers, and a dash of ground cloves. Yield: 24 Appetizers. Source: Land O’Lakes Book – directions modified by KPM.

Oriental Sausage Bites

1 lb. pork sausage
1 lg. egg, slightly beaten
3/4 c. very fine bread crumbs
3/4 c. chili sauce
1/2 c. brown sugar, lightly packed
1/8 c. vinegar
1/8 c. soy sauce
4 tsp. butter
1/4 tsp. garlic salt

Combine sausage, egg and bread crumbs well. Form into small bite-sized balls (use teaspoon to measure). Cook in skillet on top of stove until evenly browned, or bake in oven. Drain on paper towels. Place in serving dish. Combine remaining ingredients and cook slowly over low heat for 20 minutes, stirring occasionally. Pour over sausage bites. Serve warm. Makes 20-25 bites. Source: https://www.cooks.com/recipe/187pk5ac/chinese-sausage-bites.html.

Pear-Goat Cheese Tarts

1 (15-oz.) package refrigerator piecrusts
2 (4-oz.) packages goat cheese, crumbled
1 to 2 ripe pears, chopped
2 tablespoons honey
1/2 teaspoon dried thyme

Unfold piecrusts, and cut each in half](#) | cut each half into 3 pieces. Place 1 piece into a lightly greased muffin cup in a muffin pan. Fold and press pastry piece to form a cup shape. Repeat procedure with remaining pastry pieces.
Bake at 375°F for 8 minutes or until edges of pastries are lightly browned. Remove pan to a wire rack.
Stir together goat cheese and next 3 ingredients. Spoon evenly into pastry shells.
Bake at 375°F for 8 to 10 minutes or until thoroughly heated. Remove to a wire rack, and let cool 2 minutes. Yield: Makes 12 tarts.

Piazza Pesto Cheesecake

1 tablespoon butter, softened
1/3 cup plain fine breadcrumbs
1/2 cup plus 3 tablespoons freshly grated Parmesan cheese, divided
2 cups cream cheese (16 ounces), softened
1 cup ricotta cheese
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3 large eggs
1/2 cup prepared pesto
1/4 cup pine nuts

LATER Crackers, for serving

NOW Preheat the oven to 325°F. Rub the butter over the bottom and sides of a 9-inch springform pan. Mix the breadcrumbs with the 3 tablespoons Parmesan cheese, and coat the bottom and sides of the pan with the mixture. Set aside.

Using an electric mixer, beat the cream cheese, ricotta, remaining 1/2 cup Parmesan, salt, and cayenne in a large bowl. Add the eggs, one at a time, beating well after each addition. Transfer half of the cheese mixture to another bowl and reserve. Mix the pesto into the remaining half. Pour the pesto mixture into the prepared pan and smooth the top. Carefully spoon the reserved cheese mixture over the top, and gently smooth it. Sprinkle with the pine nuts.

Bake the cheesecake until the center doesn’t jiggle when the pan is shaken, about 45 minutes. Transfer the pan to a rack to cool. Cover tightly with plastic wrap, and refrigerate overnight or up to 1 week.

LATER Uncover the cheesecake and gently run a sharp knife around the edge of the pan. Carefully remove the outer rim of the pan, and transfer the cheesecake to a serving platter. Serve with your favorite crackers. Serves 15. Source: Make it Now, Bake it Later!, by Ann and Scott Goodfellow.

Potato and Goat Cheese Pierogi

These Polish dumplings are traditionally served with soft, browned onions or sour cream.

1 (about 8 ounces) large Idaho potato
1 tablespoon plus 1 teaspoon salt
11 ounces soft fresh goat cheese
2 tablespoons minced shallot, (1 large)
1 large egg yolk
1 tablespoon heavy cream
1 1/2 teaspoons minced fresh sage
1/4 teaspoon freshly ground black pepper
Pierogi Dough for Potato and Goat Cheese Pierogi

Place potato in a large pan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Lower heat to medium, and cook until tender, about 40 minutes. Drain, and holding the potato with a kitchen towel, peel while hot. Pass potato through a food mill, fitted with the finest disk, or a potato ricer into a large bowl.
Add goat cheese, shallot, egg yolk, cream, sage, 1 teaspoon salt, and pepper, and mix well using a wooden spoon.
To form dumplings, place a circle of pierogi dough on a work surface, and put a heaping teaspoon filling toward the front of the circle. Moisten the edges of the dough with water, and fold in half around the filling to form a semicircle, firmly pinching the edges closed. Set aside on a lightly floured baking sheet. Continue to fill and form pierogi, keeping them covered with plastic wrap, until all the dough is used up.
Meanwhile, bring a large pot of salted water to a boil, and add half the pierogi. Boil gently until they float to the surface, about 2 minutes, and cook for 3 to 4 minutes more. Lift out with a slotted spoon, and repeat with remaining pierogi. Serve immediately.

Cook’s Notes: Save time by cooking and ricing the potato for this filling together with the one for the pierogi dough. Makes about 3 dozen. _Source: Martha Stewart Living, March 2005.

Pierogi Dough

1 large Idaho potato, (about 8 ounces)
1 tablespoon plus 1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 cup potato starch, or cornstarch
1 large egg
3-1/2 tablespoons creme fraiche, or sour cream
5 tablespoons unsalted butter, melted

Place unpeeled potato in a large saucepan, and cover by 2 inches with cold water. Add 1 tablespoon salt, and bring to a boil. Lower heat to medium, and cook until tender, about 40 minutes. Drain, and peel while still hot, holding the potato with a clean kitchen towel. Pass the potato through a food mill fitted with the finest disk or a potato ricer into a large bowl.
Sift flour, potato starch or cornstarch, and remaining salt into the bowl with the potato, and combine with a wooden spoon. In a small bowl, whisk together egg, creme fraiche or sour cream, and butter, and add to the potato mixture. Mix with a wooden spoon until well combined.
Turn dough onto a lightly floured surface, and knead for 5 minutes, until smooth and firm. Let rest, covered, for about 10 minutes. Lightly flour a clean work surface, and roll out the dough to slightly thinner than 1/8 inch. Use a 3 1/2-inch-diameter cookie cutter to cut out circles](#) | set them aside on a parchment-lined baking sheet, and cover them with plastic wrap while preparing the filling.

Red Lobster Cheddar Bay Crab Bake

2 cups Bisquick baking mix
1 3/4 cup finely shredded cheddar cheese
2/3 cup milk
2 tablespoons butter, melted and divided
1/4 teaspoon garlic powder
1/2 teaspoon fine parsley flakes
1/3 cup crab meat (fresh or canned lump)

Preheat oven to 450 °.
Combine baking mix, 1 cup of the cheddar cheese, milk, and 1 half of the melted butter in a medium bowl. Mix by hand until well-combined.
Pat out the dough into circle approximately 8 inches in diameter, with a slight lip around the edge, like a pizza crust.
Sprinkle the parsley over the top of the dough. Be sure the dried parsley flakes are crushed fine. You can easily crush the flakes in a small bowl with your thumb and forefinger.
Sprinkle the crab over the top of the dough.
Sprinkle the remaining cheese over the crab. Don’t go all of the way to the edge of the dough – leave a margin of a half-inch or so around the edge.
Bake for 14-16 minutes or until the cheese on top begins to slightly brown.
Combine the remaining butter with the garlic powder and brush it over the top of the bake as soon as it comes out of the oven. Slice it like a pizza into pieces and serve hot. Serves/Makes: 8 pcs. Source: Top Secret Restaurant Recipes 2, by Todd Wilbur, 2007. Pages 333-334.

Red Onion Marmalade & Pork Canapés

2 Tbs. unsalted butter
3 Tbs. olive oil
2 red onions, finely chopped
1⁄4 cup Cognac or brandy
1⁄4 cup red wine vinegar
1⁄4 cup firmly packed light brown sugar
3 tsp. minced fresh thyme
1 pork tenderloin, about 3⁄4 lb.
1 tsp. salt
1 tsp. freshly ground pepper
15 baguette slices, each 1⁄4 inch thick

In a saucepan over medium-high heat, melt the butter with 2 Tbs. of the olive oil. Add the onions and sauté until nearly soft, about 2 minutes. Add the Cognac, vinegar, brown sugar and 1 tsp. of the thyme, stirring until the sugar dissolves, about 2 minutes. Reduce the heat to low, cover and simmer until the mixture is thick and almost dry, about 30 minutes. If the liquid evaporates before the onions are cooked, add a little water. Remove from the heat and set aside.

Preheat an oven to 450°F. Season the pork with the salt, pepper and the remaining 2 tsp. thyme. In an ovenproof fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Brown the pork on all sides, 4 to 5 minutes.

Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted into the center of the meat registers 150°F, 12 to 15 minutes. Transfer the pork to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.

Thinly slice the pork. Top each slice of bread with a little onion marmalade and place a slice of pork on it. Serves 4 to 6. Adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006).

Ricotta Phyllo Rolls with Walnuts

3/4 cup (6 ounces) ricotta
1/4 cup walnut halves
2 ounces Emmethaler cheese
grated zest of one lemon
2 pinches ground nutmeg
1/8 teaspoon ground cinnamon
2 tablespoons minced fresh chives, plus extra for garnish
Salt
freshly ground pepper
6 sheets filo pastry
1 tablespoon peanut oil or vegetable oil

Preheat oven to 425°F. In a bowl, mash the ricotta with a fork. Using a food processor fitted with the shredding disk, grate first the walnuts and then the Emmenthaler. Add to the ricotta bowl. Add the lemon zest, nutmeg, cinnamon, chives and salt and pepper to taste. Mix well.

Cut the filo sheets in half crosswise. Place a half sheet on a work surface](#) | keep the remaining sheets covered with a damp towel so they do not dry out. Working with one half sheet at a time, spread an equal portion of the cheese mixture (about 2 tablespoons) in a rectangle about 3 inches long and 3/4 inch wide, leaving the bottom edge and sides uncovered. Fold the bottom edge over the mixture, then fold the sides and roll up into a cylinder about 1-1/2 inches in diameter. They should look like egg rolls at this point. Repeat with the remaining sheets and cheese mixture.

Brush a baking sheet with some of the oil. Arrange the rolls on the baking sheet at least 1/2-inch apart. Lightly brush the pastries with the remaining oil. Bake until golden and crisp, 18-20 minutes. Garnish with minced chives and serve while still crisp, either hot or warm.

Ricotta Fresca and Oven-Roasted Tomato Bruschetta

8 baguette slices, 1/2-inch think, cut on the diagonal
1 cup ricotta fresca
Oven-Roasted Tomatoes (see condiments section)
Freshly ground black pepper
Salt

Lightly toast the baguette slices, either on a preheated panini grill for 1 to 2 minutes or in a toaster oven or broiler. The bread should be crisp light brown. Spread about 2 tablespoons of the ricotta over each toast and spread evenly, from crust to crust. The ricotta should be almost as thick as the bread slice. Garnish each bruschetta with a slice or two of Oven-Roasted Tomatoes. Top each with a few turns of a pepper mill and a dash of salt. Serve immediately. Makes 8 Bruschetta. Source: Simple Italian Sandwiches: Recipes from America’s Favorite Panini Bar by Jennifer and Jason Denton, page 74.

Roadhouse Grill’s Roadhouse Cheese Wraps

Menu Description: “Our original ‘eggrolls’ stuffed with Cheddar and Monterey Jack cheese, green onions and a touch of jalapeno peppers. Served with marinara.”

8 thin slices Monterey jack cheese
8 thin slices cheddar cheese
1 jalapeno pepper seeded, diced
1 tsp minced fresh chives
4 large spring roll wrappers
1 beaten egg
6 cups vegetable oil – (to 10 cups)

Marinara (pasta) sauce on the side

Use a sharp knife to make 8 thin slices each from the end of standard-size hunks of cheddar and Monterey jack cheeses.
Arrange 2 slices of cheddar and 2 slices of jack on your hand, then sprinkle about 1 teaspoon of diced jalapeno on top of the cheese. Sprinkle 1/4 teaspoon of minced chives on next. Sandwich the peppers and chives between the cheese and roll it all up. Fold the cheese and squeeze it all together so that the peppers and chives are well sealed into the middle of the cheeses.
Lay a spring roll wrapper with one corner pointing away from you. Arrange the cheese lengthwise on the center of the wrapper. Fold one of the side corners over the cheese filling. Brush a little beaten egg on the tip of the other side corner and fold it over the first corner so that it sticks. Brush some beaten egg on the corner pointing away from you. Fold the bottom corner up and over the filling. Roll the wrapper up, keeping it tight, until it rolls over the top corner with the egg on it. It should stick. Repeat with the remaining rolls, then cover them all and chill for at least 30 minutes. This will be long enough to heat up the oil in a deep fryer or large saucepan to 350°F.
When the oil is hot, fry the rolls for 2 1/2 to 3 minutes or until the outside is golden brown. Drain the rolls on a rack or paper towels for 2 minutes before serving with your favorite marinara sauce on the side for dipping. This recipe yields 2 servings. Source: Top Secret Restaurant Recipes 2, by Todd Wilbur, 2007. Pages 357-358.

Roasted Butternut Squash, Walnut, and Asiago Bruschetta

4 cups diced butternut squash (one 3-pound squash)
1/4 cup sliced caperberries, stems removed
1/3 cup roughly chopped walnuts
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
1/2 teaspoon salt
1/4 teaspoon red chile flakes
8 baguette slices, 3/4-inch think, cut on the diagonal
Walnut oil
4 ounces Asiago, grated using the large holes of a box grater

Preheat the oven to 350°F. In a medium bowl, toss the butternut squash, caperberries, walnuts, olive oil, vinegar, honey, salt, and chile flakes. Spread on a small baking sheet and bake for 30 minutes, mixing every 10 minutes. Raise the oven temperature to 500°F and cook for 10 minutes more. The butternut squash should be soft, yielding, and slightly brown. Remove from the oven and cool to room temperature. Preheat a panini grill. Lightly toast the baguette slices, either on a preheated panini grill for 1 to 2 minutes or in a toaster oven or broiler. The bread should be crisp light brown. Transfer to a serving platter. Spoon 2 tablespoons of the butternut squash onto the prepared toasts. Top with a quick drizzle of walnut oil and a sprinkling of grated Asiago just before serving. Makes 8 Bruschetta. Source: Simple Italian Sandwiches: Recipes from America’s Favorite Panini Bar by Jennifer and Jason Denton, page 79.

Rosemary and Parmesan Madeleines

Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 6

As this recipe demonstrates, the feather-light French cakes known as madeleines can be savory as well as sweet. After baking, they’re sprinkled with Parmigiano-Reggiano cheese and fleur de sel, one of the most prized sea salts in the world. This grayish-ivory salt from Brittany, France, highlights the natural flavors of foods and adds a pleasing crunch.

8 Tbs. (1 stick) unsalted butter, melted
1 cup cake flour
3 tsp. finely minced fresh rosemary
1 tsp. fleur de sel, plus more for sprinkling
1⁄4 tsp. freshly ground pepper
4 eggs
1⁄4 tsp. cream of tartar
2 Tbs. sugar
1 cup grated Parmigiano-Reggiano cheese, plus more for sprinkling

Position a rack in the lower third of an oven and preheat to 375°F. Brush the molds of two 12-well madeleine pans with 2 Tbs. of the butter and dust with all-purpose flour](#) | tap out the excess. Sift the cake flour into a bowl and gently stir in the rosemary, the 1 tsp. fleur de sel and the pepper. Set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs on high speed until yellow and fluffy, about 3 minutes. Add the cream of tartar and sugar and beat until the mixture drops from the whisk in ribbons, about 3 minutes. Using a rubber spatula, gently fold in the flour mixture and the 1 cup cheese, then fold in the remaining 6 Tbs. butter.

Spoon the batter into the prepared molds so the batter is even with the rims. Bake until the madeleines spring back when pressed lightly, about 12 minutes. Immediately remove them from the pan and let cool on a wire rack. Sprinkle with a pinch of fleur de sel and cheese and serve. Makes 18 madeleines. Source: https://www.williams-sonoma.com/recipe/rosemary-and-parmesan-madeleines.html

Salame Goat Cheese Dip

10 oz. goat cheese
4 oz. Gallo Salame® salame, chopped
4 Tbsp. chives, chopped
4 Tbsp. calamata olives, chopped
2 Tbsp. garlic, chopped
Kosher salt or table salt, to taste
black pepper, to taste
2 Tbsp. parsley, chopped

Mix the goat cheese, Salame, chives, Calamata olives, garlic and parsley in a mixing bowl. Season the mixture with salt and pepper to taste. Serve as dip with preferred cracker or chip. 5-3 oz. Servings. Source: Gallo Salame Website.

Salmon in Phyllo Tarts with Cucumber Sesame Salsa

Total Time: 90 MIN | Makes: 40 appetizers | Prep Time: 80 MIN | Cook Time: 10 MIN

1/2 cup cucumbers, peeled, seeded and finely diced
1/2 teaspoon jalapeño pepper, minced
1 teaspoon minced fresh ginger
1 teaspoon sugar
1/2 teaspoon sesame oil
20 sheets Athens Phyllo Dough, thawed
1/4 cup butter, melted
12 ounces cured or smoked skinless salmon fillet, thinly sliced
1/2 cup sour cream

Prepare Salsa: In small mixing bowl, combine cucumbers, jalapeño pepper, ginger, sugar and oil mixing lightly. Chill for 1 hour. Prepare 20 Phyllo tartlets according to directions for Cups, Pie & Tart Shells. Bake tarts in preheated 350°F oven for 9 minutes or until golden brown. Cool. Remove from pan. Spoon 1 teaspoon of sour cream into each shell, top with spoonful of salsa and garnish with slices of salmon attractively shaped. Serve immediately. Yield: 20 tarts, Source: https://athensfoods.com/recipes/salmon-in-phyllo-cups-with-cucumber-sesame-salsa/.

Salsa & Black Bean Mini Phyllo Shells

Total Time: 20 MIN | Makes: 30 Appetizers | Prep Time: 10 MIN | Cook Time: 10 MIN

Chunky salsa, black beans and cheddar cheese bring a Southwestern flair to this crispy appetizer.

2 package Athens™ Mini Phyllo Shells (15 count), prepared according to package directions
1 cup Salsa, thick and chunky style
1/2 cup Black beans, canned, drained
2 Tbsp. Cheddar cheese, shredded
2 tsp. Taco seasoning mix

In a medium bowl, combine salsa, black beans, cheese and taco seasoning mixing well. Spoon 2 teaspoon of filling into each mini Phyllo shell. Makes 30 appetizers, Source: https://athensfoods.com/recipes/salsa-and-black-bean-phyllo-cups/.

Saganaki (Greek Flaming Cheese)

1 lb. Mozzarella cheese
2 tbsp. butter, melted
2 tbsp. brandy
1/2 lemon

Heat oven to broil. Have serving tray ready with crackers, lemon and brandy. Cut cheese into 3 wedges](#) | arrange in star shape in a pie pan or shallow quiche pan suitable for broiling and serving. Pour melted butter over cheese. Broil 4 to 6 inches from heat until cheese is bubbly and light brown. Add to serving tray and take to guests. Pour slightly warmed brandy over cheese and ignite immediately, in front of guests. Squeeze lemon juice over cheese to extinguish flame. Serve at once with firm crackers, toasted pita bread or crusty French bread slices. Source: One Million Recipes.

Santa Fe-Caesar Crema

This lively avocado mixture can be a dip or a spread, depending on how you use it. Set a small bowl of it out with bagel chips, garlic toasts, or small romaine leaves, or spoon it over taquitos or mini-tacos. It’s got the spirit of old Santa Fe with the flavor punch of a Caesar salad.

2 cloves garlic
1/2 cup packed fresh cilantro
3 canned anchovy fillets, or to taste
1 large ripe avocado
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1/2 cup regular or low-fat sour cream
1/4 cup finely grated Parmesan cheese
1 teaspoon extra-virgin olive oil
1/4 teaspoon Worcestershire sauce
Coarsely ground black pepper

With the food processor running, peel and drop the garlic cloves, cilantro, and anchovies into the feed tube and process until the garlic is finely chopped. Cut open the avocado and scoop the flesh into the food processor bowl. Pour the lime and lemon juices and sour cream over the avocado. Pulse just long enough to mix up the avocado (chunks are okay](#) | contact with the acids helps prevent the avocado from turning brown).

Add the Parmesan, olive oil, and Worcestershire. Pulse until well blended with little green cilantro flecks. Taste to correct the seasonings. Garnish with pepper. Serve now or refrigerate to serve later or the next day. Bring to room temperature for fullest flavor. (The crema will last 3 days, but the flavors will diminish over time.) Makes 1-1/2 cups. Source: Great Bar Food at Home by Kate Heyhoe.

Sausage Puff

Vegetable oil or nonstick vegetable oil spray
1 can (8 ounces) refrigerated crescent rolls
8 ounces bulk sausage
5 tablespoons cream cheese
1 large egg white
2 tablespoons sesame seeds

Oil or spray a baking sheet. Spread half the crescent roll dough on a greased cookie sheet, pinching the seams to make one piece of dough.
In a large nonstick skillet, fry the sausage until cooked and crumbled. Add the cream cheese to the pan while the meat is still warm and stir until completely mixed.
Spread the sausage mixture over the crescent dough to within an inch of the edges. Cover with the other half of the crescent dough and crimp the edges neatly. Cover with plastic wrap and refrigerate overnight.
The next day: Preheat the oven to 350°F. rub the egg whites over the top of the dough and sprinkle with the sesame seeds. Bake until firm and golden brown, 10-15 minutes. Serves 4. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Savory Apple, Onion & Goat Cheese Tarts

Total Time: 68 MIN | Makes: 1 tart | Prep Time: 20 MIN | Cook Time: 48 MIN

Apples, onion and goat cheese all wrapped up in light, flaky phyllo dough! Make a few individual tarts or one large tart with this recipe. Recipe by Christiann Koepke.

1 small container (8 ounces) mascarpone cheese, room temperature
1 pack Athens® Phyllo Dough (9″ x 14″), thawed
5 ounces goat cheese, room temperature
2 tablespoons honey, warmed
4-6 sprigs fresh thyme
2 medium or 4 small apples, 1/4-inch thick slices
1 small to medium red onion, thinly sliced
3 tablespoons butter, melted

Preheat oven to 375°F on convection setting. Lightly grease small tart pans, about 4-5” wide. Alternatively, you can make an open, “unwrapped” version in a larger pan. In a medium bowl, toss together apples, shallots, melted butter and thyme. Spread onto a large baking sheet.

Place in oven and roast, tossing occasionally about every 10 minutes, until mixture is tender and golden, about 20-30 minutes. Remove and set aside when done. Meanwhile, stir cheeses and honey together in a small bowl until smooth.

On a clean surface, lay out phyllo dough. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Working quickly, fold one sheet in half. Lay over tart pan. Take a second sheet and fold in half. Lay over the first sheet in the tart pan, turning slightly so there’s variation in the overlap. Using a pastry brush, lightly brush oil over the center base and up the sides. Place about 2 tablespoons of cheese filling in center. Top with about the same amount of apples.

Gathering the dough carefully, begin to pull towards center and slightly twist to create a tissue-wrapped gift look and motion. With a slight press at the center on the top, you’ll have no problem getting it to seal and stay. To ensure a nice golden brown color, brush the remainder of the outside of the package with oil. After baking, there may be a fair bit of oil that’s dripped to the bottom of the pan. Carefully remove excess.

Once phyllo is lightly coated all over with oil, place in oven. Bake for 12-18 minutes or until golden brown. Serve warm.

Tips

To make one large serving instead of individual tarts, just use a large round cast iron pan. Lay 3-4 phyllo layers and top with ingredients, then skip the twist pocket step.
For a dairy free version, use olive oil for roasting, and substitute the filling for your favorite creamy dairy free cheese.

Source: https://athensfoods.com/recipes/savory-apple-onion-goat-cheese-tarts/

Savory Bread Pudding with Goat Cheese (Light)

This dish is best assembled the night before.

1 (1-pound) loaf firm white bread, cut into 1-inch cubes (about 12 cups)
Cooking spray
1 cup (4 ounces) crumbled goat cheese, divided
2 cups fat-free milk
1 cup 1% low-fat cottage cheese
1/4 teaspoon freshly ground black pepper
3 large eggs
3 large egg whites
1/4 cup sliced green onions

Arrange bread in a 13 x 9-inch baking dish coated with cooking spray.

Combine 1/2 cup goat cheese and next 5 ingredients (through egg whites) in a medium bowl, stirring well with a whisk. Pour milk mixture over bread](#) | top with remaining 1/2 cup goat cheese. Cover with foil coated with cooking spray. Refrigerate for 8 hours or overnight.

Preheat oven to 350°F.

Remove bread pudding from refrigerator](#) | let stand at room temperature 30 minutes. Uncover and bake at 350°F for 40 minutes or until set and golden brown. Sprinkle with onions.

Scrambled Egg, Pancetta, and Fontina Bruschetta

8 ounces pancetta, cut into a 1/2-inch dice
8 baguette slices, 3/4-inch think, cut on the diagonal
1 tablespoon olive oil
8 large eggs, lightly beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 ounces Italian Fontina, thinly sliced by hand

In a small skillet, brown the pancetta over a medium flame, 5 to 7 minutes. Spoon out excess rendered fat as you go. When the pancetta is cooked, transfer to a paper towel-lined plate and set aside. (While you might be inclined to cook the eggs in the rendered fat, it makes for a greasy bruschetta.) Wipe the pan clean with a paper towel. Set aside. While the pancetta is cooking, lightly toast the baguette slices, either on a preheated panini grill for 1 to 2 minutes or in a toaster oven or broiler. The bread should be crisp light brown. Transfer the toasted slices to a baking sheet or toaster-oven pan. Heat the olive oil in a medium nonstick skillet. Add the eggs, salt, pepper, and browned pancetta. Use a rubber spatula to move the eggs, starting at the edge of the an and moving toward the center, lightly cooking the eggs as well as incorporating the pancetta. The eggs should be softly scrambled. Divide the eggs among the 8 baguette slices. Cut the Fontina into rectangles that will fit neatly over each. Toast in the toaster oven or broil until the cheese bubbles and melts. Serve immediately.

Makes 8 Bruschetta. Source: Simple Italian Sandwiches: Recipes From America’s Favorite Panini Bar by Jennifer and Jason Denton, page 63.

Sesame Chicken Salad Wonton Cups

20 (3-inch) wonton wrappers
1 tablespoon sesame seeds
2 boneless skinless chicken breasts (about 8 ounces)
1 cup fresh green beans, cut diagonally into 1/2-inch pieces
1/4 cup reduced-fat mayonnaise
1 tablespoon chopped fresh cilantro (optional)
2 teaspoons honey
1 teaspoon reduced-sodium soy sauce
1/8 teaspoon ground red pepper

Preheat oven to 350°F. Spray miniature muffin pan with cooking spray. Press 1 wonton wrapper into each muffin cup](#) | spray with cooking spray. Bake 8 to 10 minutes or until golden brown. Cool in pan on wire rack before filling.

Place sesame seeds in shallow baking pan. Bake 5 minutes or until lightly toasted, stirring occasionally. Set aside to cool.

Meanwhile, bring 2 cups water to a boil in medium saucepan. Add chicken. Reduce heat to low. Cover](#) | simmer 10 minutes or until chicken is no longer pink in center, adding green beans after 7 minutes. Drain.

Finely chop chicken. Place in medium bowl. Add green beans and remaining ingredients](#) | mix lightly. Spoon lightly rounded tablespoonful chicken mixture into each wonton cup. Garnish, if desired.

Smoked Fish Log

2 c. fish, smoked and flaked (or boil fish until flaked](#) | any kind of fish is good – trout is very good)
1 (8 oz.) pkg. cream cheese, softened
1 tbsp. lemon juice
2 tsp. onion, finely grated
2 tsp. horseradish
1/4 tsp. salt

Combine above ingredients. Mix thoroughly. Shape into 1 or 2 logs. Chill well. Roll logs in mixture of: 1/2 c. pecans, chopped 2 tbsp. parsley, chopped. Serve with crackers. Source: One Million Recipes.

Smoked Salmon Canapes

3 Tbsp light cream cheese
3 Tbsp reduced-calorie mayonnaise
6 slice rye bread, cut into fourths, or 24 mini party ryes
4 medium scallion(s), cut into 6 pieces each
12 oz smoked salmon
2 Tbsp capers

Combine cream cheese and mayonnaise in a small bowl. Spread about 1-1/4 teaspoons of cream cheese mixture on each piece of bread. Top each with 1 piece of scallion, 1/2 ounce of salmon and 1 or 2 capers. Source: WeightWatchers.com.

Spicy Sausage Meatballs

Nantucket House of Chatham Bed and Breakfast South Chatham, Massachusetts.
1/2 pound sharp Cheddar cheese, grated
1 pound spicy sausage, crumbled
2 cups Bisquick
1/2 teaspoon celery seed
Hot sauce
Garlic powder
Salt and freshly ground black pepper

In a large bowl, mix together the cheese, sausage, Bisquick, and celery seed. Season to taste with hot sauce, garlic powder, and salt and pepper. Cover and refrigerate overnight.
The next day: Preheat the oven to 375°F. Roll the mixture into 1-inch balls and place on a baking sheet. Bake until browned, about 15 to 20 minutes. Makes about 24 meatballs. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Tantalizing Salmon Appetizers

Total Time: 80 MIN | Makes: 45 appetizers | Prep Time: 80 MIN | Cook Time: 0 MIN

Salmon and cream cheese bring a powerful flavor combo to these easy-to-prepare Mini Phyllo Shell appetizers.

3 packages Athens™ Mini Phyllo Shells (15 count)
1 (8 oz). package cream cheese, softened
2 Tablespoons parsley, finely chopped
1 Tablespoon lemon juice
2 teaspoons onion, grated
1 teaspoon prepared horseradish
1/2 teaspoon salt
1/8 teaspoon black pepper, ground
1/8 teaspoon liquid smoke seasoning
1 (16 oz.) can salmon, drained, cleaned and flaked

Remove Mini Shells from freezer. In a medium bowl, cream together the cream cheese, parsley, lemon juice, onion, horseradish, salt, black pepper and liquid smoke seasoning. Add the salmon, mixing lightly. Chill for 1 hour. Fill each mini Phyllo shell with 2 teaspoons of filling using a pastry bag or teaspoon. Garnish with sliced scallions, pimentos or sliced olives. Serve cold. Yields 45 appetizers. Source: https://athensfoods.com/recipes/tantalizing-salmon-appetizers/.

Three-Cheese Filo Triangles

Filo is a paper-thin pastry of Greek origin, similar to other pastries used throughout the eastern Mediterranean. It is available in the freezer section of many well-stocked food stores and in Greek and Middle Eastern markets. Most 1-lb. boxes contain about 20 sheets, each one measuring 14 by 18 inches. For best results, let the pastry thaw very slowly, in the refrigerator if time allows. When working with filo, be sure to keep the unused sheets covered with a barely damp kitchen towel to prevent them from drying out and becoming brittle.

1 cup whole-milk ricotta cheese
6 oz. feta cheese, crumbled
6 oz. smoked mozzarella cheese, cut into 1/4-inch cubes
2 shallots, minced
1/3 cup coarsely chopped fresh flat-leaf parsley
1 egg, lightly beaten
Generous 1/4 tsp. salt
1/4 tsp. freshly ground pepper
7 sheets frozen filo dough, thawed
1/3 cup unsalted butter, melted

In a large bowl, combine the ricotta, feta, mozzarella, shallots, parsley, egg, salt and pepper. Using 2 forks or your hands, toss thoroughly until all the filling ingredients are uniformly combined.

Preheat an oven to 350°F. Lightly oil 1 or 2 baking sheets.

Cut the whole stack of thawed filo lengthwise into quarters. Each strip will be about 3-1/2 inches wide. Working with 1 filo strip at a time and keeping the others covered with a barely damp towel, place the filo strip on a dry work surface. Brush it lightly but thoroughly with the melted butter.

Place about 1 Tbs. of the filling 1 inch from the bottom edge. Fold the lower right corner of the pastry up and over the filling, forming a triangle. Roll the triangle straight forward, then again on a diagonal. Continue folding, forming a triangle each time, until you reach the end of the strip. Transfer to a prepared baking sheet and brush the top of the triangle with a little more butter. Use the remaining filo and filling to make the remaining triangles, placing them on the baking sheet(s).

Bake the triangles until golden brown, about 20 minutes. Let cool for 10 minutes (the filling will be very hot), then serve. Makes 28 warm bites.

Make-Ahead Tip: The unbaked triangles can be frozen for up to 1 week in airtight containers, separated by layers of parchment or waxed paper. When you are ready to serve them, bake them straight from the freezer, adding 5 minutes or so to the baking time. Adapted from Williams-Sonoma Collection Series, Hors d’Oeuvre, by Brigit L. Binns (Simon & Schuster, 2001)..

Tuna Log

1 can (12-1/2 ounces) water packed tuna, drained and flaked, or 2 cans (6-1/2 ounces each)
8 ounces cream cheese, at room temperature
1 tablespoon lemon juice
2 teaspoons grated yellow onion
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/2 cup chopped pecans
3 tablespoons minced parsley

In a medium-size bowl, combine the tuna, cream cheese, lemon juice, onion, horseradish, and salt. Cover and chill for several hours or until firm enough to shape. Meanwhile, mix the pecans and parsley in a small bowl and set aside.

Spoon the cream cheese mixture onto a sheet of waxed paper, aluminum foil, or plastic wrap and shape into a 16- by 1-1/2-inch log. Sprinkle the pecan mixture over the log, rolling it until completely coated. Wrap tightly and chill. Will keep, refrigerated, for up to 48 hours. Serve with crackers, pita bread wedges, or bread rounds.

Two-Cheese Balls

2 egg whites
3/4 cup (3 ounces) Emmenthaler cheese, shredded
1/2 cup (2 ounces) freshly grated parmesan cheese
Salt
freshly ground pepper
1/4 teaspoon ground nutmeg
peanut oil or vegetable oil for deep-frying

Put the egg whites into a large bowl and beat with a fork until they begin to froth. Add the cheeses, salt and pepper to taste, and nutmeg. Work these ingredients together with your hands until they form a soft, well-blended mixture. Scoop up a teaspoonful of the cheese mixture and roll it between your palms into a ball. Continue to shape the rest of the mixture in the same manner](#) | you will have about 20 small balls in all. In a deep-fat fryer or a heavy saucepan, pour in oil to a depth of at least 2 inches. Place the pan over medium heat until the oil registers 350°F on a deep-frying thermometer, or until a small bit of bread tossed into the oil surfaces immediately. When the oil is ready, carefully slip the cheese balls, 5 or 6 at a time, into the hot oil and cook, turning them with a slotted spoon, until they are golden, 4 or 5 minutes. Using a slotted spoon, remove the cheese balls to paper towels to drain. Repeat with the remaining balls. Arrange on a serving plate and serve warm or at room temperature.

Walnut Pesto and Arugula Bruschetta

1 cup walnuts
3/4 cup grated Parmigiano-Reggiano
2 tablespoons unsalted butter
3/4 cup sun-dried tomatoes
1-1/2 cups extra virgin olive oil
8 baguette slices, 3/4-inch think, cut on the diagonal
1/2 cup baby arugula leaves

In a food processor, combine the walnuts, Parmigiano-Reggiano, butter, sun-dried tomatoes, and 3/4 cup of the olive oil. Pulse until the sun-dried tomatoes are pureed. Add the remaining oil and process until smooth, about 15 seconds. Transfer to a bowl with a lid and refrigerate until ready to use (there should be at least 1/2 inch of olive oil that sits on top of the pesto. If this isn’t the case, add more olive oil). Bring to room temperature and stir thoroughly before serving. Toast the baguette slices in a toaster oven or under broiler until crisp and lightly browned. Spoon about 2 tablespoons of pesto over each baguette slice so that the bread is covered, crust to crust, with a thin slick of pesto. Top with 2 or 3 leaves of arugula and serve immediately. Makes 8 Bruschetta. Source: Simple Italian Sandwiches: Recipes From America’s Favorite Panini Bar by Jennifer and Jason Denton, page 83.

White Bean Dip with Rosemary and Sage

Prepare the dip up to a day in advance to give the flavors a chance to meld. In addition to pita wedges, you can serve crudités for dipping.

2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
2 teaspoons minced fresh rosemary
2 teaspoons minced fresh sage
1/4 teaspoon freshly ground black pepper
2 garlic cloves, chopped
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
4 (6-inch) pitas, each cut into 6 wedges
Fresh sage sprig (optional)

Combine first 7 ingredients in a food processor](#) | process until smooth. Serve with pita wedges. Garnish with sage sprig, if desired. Makes 8 servings (serving size: about 3 tablespoons dip and 3 pita wedges). Source: Domenica Marchetti, Cooking Light, August 2007. Calories: 128 (13% from fat)](#) | Fat:1.9g (sat 0.3g,mono 1.3g,poly 0.3g)](#) | Protein: 5.1g](#) | Carbohydrate: 22.6g](#) | Fiber:2.1g](#) | Cholesterol: 0.0mg](#) | Iron:1.9mg](#) | Sodium:161mg](#) | Calcium:35mg.

This dip is quite good ~kpm

Drinks

Applebee’s Mudslide

Menu Description: “Bury your sweet tooth with smooth Kahlua, creamy vanilla ice cream, whipped cream and rich Hershey’s chocolate syrup.”

2 cups vanilla ice cream
2 ounces Kahlua coffee liqueur
Hershey’s chocolate syrup (in a squirt bottle)
canned whipped cream

Measure 2 cups of ice cream into your blender. Add the Kahlua and blend until smooth.
Prepare a 16-ounce wine glass by swirling chocolate syrup around the inside of the glass. Hold the wine glass by the stem with one hand and twirl the wine glass as you squeeze the chocolate. Slowly move the chocolate up toward the rim of the glass so that the chocolate makes a continuous spiral around the inside of the glass.
Pour the drink from the blender into the glass. Add a pile of whipped cream to the top of the drink and drizzle additional chocolate syrup over the whipped cream. Add a straw and serve. Makes 1 drink. Source: ‘Top Secret Restaurant Recipes 2’, by Todd Wilbur, 2007. Pages 1-2.

Applebee’s Perfect Apple Margarita

Here’s a great twist on a traditional margarita that’s perfect for a hot summer day. Sour apple schnapps and apple juice come together perfectly with the tequila and sweet and sour mix. Then the cinnamon/sugar rimmer tops it off for a flavorful fiesta in your mouth. This recipe makes one drink, but it’s easy to double up. That’s a good thing, since it seems like one is never enough.

2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1 ounce Sauza Hornitos tequila
1 ounce Dekyper Sour Apple Pucker schnapps
2 ounces sweet and sour mix
2 ounces cold apple juice

Garnish: Olive, Lime wedge

Mix sugar and cinnamon together in a small bowl. Pour the mixture onto a saucer or small plate. Pour a little water onto another saucer. Flip a martini glass over and dip the rim into the water, then dip the moistened rim into the cinnamon/sugar. Set the glass aside for now.
Drop a handful of ice into a cocktail shaker.
Add the tequila, schnapps, sweet and sour, and apple juice. Shake vigorously.
Pour drink into the prepared martini glass, spear an olive and small lime wedge on a toothpick and drop it in the drink, and serve it up along with the shaker if there’s any left over. Source: ‘Top Secret Restaurant Recipes 2’, by Todd Wilbur, 2007. Pages 3-4.

Apricot-Apple Sipper

Prep: 20 minutes | Chill: 4 hours | Makes: about 10 (6-ounce) servings

4 cups apple cider or apple juice
4 cups apricot nectar
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon whole cloves
1 teaspoon whole allspice
4 inches stick cinnamon, broken
Fresh strawberries (optional)

To Make Ahead: Prepare Apricot-Apple Sipper as directed through step 2, except refrigerate up to 24 hours.

In a large saucepan combine apple cider, apricot nectar, lemon juice and honey. For spice bag, place cloves, allspice, and stick cinnamon on a double-thick, 6-inch square of 100% cotton cheesecloth. Bring corners together and tie with clean kitchen string. Add spice bag to cider mixture.

Bring the mixture to boiling: reduce heat. Cover and simmer for 10 minutes. Discard spice bag. Cool the mixture: chill in refrigerator at least 4 hours.

To Serve: Serve chilled mixture in glasses. If desired, garnish with a fresh whole strawberry.

Nutrition Facts per serving: 116 cal., 0 g total fat, 0 mg chol., 6 mg sodium, 30 g carbo., 1 g fiber, 0 g pro. Daly Value: 26% vit. A, 5 % vit. C, 11% calcium, 4 % iron. Source: Better Homes and Gardens Make-Ahead Cooking, 2001.

Bellini all Venezia

An Easter celebration calls for something bubbly, so delight your guests with this luscious combination of peach nectar mixed with an Italian sparkling wine called Prosecco. Harry’s Bar in Venice made the Bellini famous. Although Harry’s has become a tourist attraction since the days of Ernest Hemingway, Orson Welles, and Humphrey Bogart, this drink still stands the test of time. Chill the peach nectar along with the Prosecco, and let your guests mix their own. A fresh strawberry or a few fresh raspberries in the bottom of the glass make a nice garnish. Peach nectar is sold in the fresh juice section of your grocery store, or, if all else fails, it is also available canned.

12 small fresh whole strawberries or 1/2 cup fresh raspberries (optional)
1 quart chilled peach nectar
Two (750-milliliter) bottles chilled Italian Prosecco

Place a strawberry or a few raspberries in the bottom of each champagne glass, if desired. Fill each glass halfway with chilled peach nectar, then top off with Prosecco.

Diva Variation: For a Virgin Bellini, substitute 7UP or another lemon-lime soda for the Prosecco. Serves 10 to 12. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 102.

Caribbean Cooler

7 cups water 2 cups sugar 4 regular-size tea bags 1-12 oz. can frozen lemonade 1-6 oz. can limeade 1-12 oz. can frozen pineapple-orange-banana juice 2 cups pineapple juice

Serving day: Chilled club soda Mint leaves and lime slices, for garnish

Original recipe yields: 10-12 servings

Cooking day instructions: In a large pan, combine water and sugar. Bring to a boil. Remove from heat and add the tea bags. Cover and let steep for 10 minutes. Cool. Remove tea bags and add lemonade, limeade, and juices. Stir together.

Freeze mixture in a hard-sided container with lid. This makes it easier to scoop out and serve into glasses using an ice cream scoop. Freeze at least 12 hours.

Serving day instructions: Fill serving glass 1/3 to 1/2 full with frozen mixture. Add club soda and stir. Garnish with mint leaves and lime slices and serve.

Hint: Mixture freezes better if placed in several smaller containers.

Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Fresh Lime Margaritas

1 cup freshly squeezed lime juice (from 4 to 5 limes)
6 tablespoons freshly squeezed lemon juice
2 cups triple sec
2 cups white or silver tequila
3 cups ice cubes

In a large pitcher, stir together the lime juice, lemon juice, triple sec, and tequila.
Put 1-1/2 cups of the ice in a blender and add half of the tequila mixture. Blend until slushy and transfer to a zipper-top plastic bag. Repeat with the remaining ice and tequila mixture. Refrigerate for at least 2 hours. Diva Do-Ahead: At this point, you can refrigerate for up to 3 days.
Pour the margarita mix into a serving pitcher and serve cold.

Diva Variations: Margaritas on the Rocks: Rub a cut lime over the rim of a double rocks glass and dip the rim lightly in coarse kosher salt. Fill with ice and pour tequila mixture from step 1 to the top.

Virgin Margaritas: Substitute 2 cups fresh orange juice for the triple sec and 2 cups club soda for the tequila. Serves 12. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 160.

Frozen Lemonade with Coconut Rum

This easy-to-make drink is based on the bar specialty at the Fish Trap restaurant in Cruz Bay, St. John, U.S. Virgin Islands.

1-1/2 cups ice cubes, crushed
3 tablespoons frozen lemonade concentrate
2 tablespoons coconut rum (such as Malibu)
Lime wedge (optional)

Place ice, concentrate, and rum in a blender](#) | blend until slushy. Garnish with lime wedge, if desired.

Holiday Fruit Punch

2 cups cranberry juice 2 cups pineapple juice 6 oz. can frozen lemonade 6 oz. can frozen orange juice 10 oz. package frozen raspberries 1 large lime, sliced

Serving day: 1-quart ginger ale 30 ice cubes

Original recipe yields: 4 quarts

Cooking day instructions: Combine all except last two ingredients and place in sealed container in freezer.

Serving day instructions: Remove container from freezer and place frozen mixture in punch bowl. Add ginger ale and ice prior to serving.

Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 2005.

Margarita Slush

Keep this in your freezer and you’ll be ready for a party any time. The slush must be frozen before serving.

3/4 cup frozen lime aide concentrate 3/4 cup margarita mix one 2-liter bottle club soda 1-1/2 cups tequila, optional (substitute equal amount of soda, if desired) 1 lime, sliced

Putting the slush together: Combine 1 (3) cup(s) water with the limeade concentrate, margarita mix, club soda, and tequila or extra soda in one (three) one-gallon container(s) with a tight lid. Shake to mix well.

For slush tomorrow: Freeze the mixture overnight. Before serving, thaw for 1 hour at room temperature or until the texture is like slush. Pour into a pitcher and garnish with fresh lime slices.

To freeze: Place the sealed plastic containers in the freezer for up to 6 months. Serve as directed above. Serves 6. Source: Don’t Panic – Dinner’s in the Freezer: Great-Tasting Meals You Can Make Ahead, by Martinez, Howell & Gracia, 200,. page 27.

Mojitos

Double the recipe for the mint syrup if you’re planning to make more than one batch of mojitos.

2 cups light rum
1 cup mint syrup
1 cup lime juice
Ice cubes
Fresh mint leaves, rinsed (optional)

In a pitcher (at least 2 qt.), combine rum, mint syrup, and lime juice](#) | add about 2 cups ice cubes. Pour into ice-filled glasses and garnish with mint leaves if desired.

Mint Syrup: In a 1- to 2-quart pan, combine 1-1/4 cups lightly packed rinsed fresh mint leaves, 1 cup water, and 1/2 cup sugar. Stir over medium heat until sugar is dissolved and mixture is simmering. Remove pan from heat, cover, and let stand 30 minutes. Pour mixture through a fine strainer into a small pitcher or bowl](#) | discard mint leaves. Use syrup or cover and chill up to 1 week. Makes about 1 cup.

Olive Garden Limoncello Lemonage

1/4 cup hot or boiling water
1/4 cup granulated sugar
4 tsp lemon juice
1 ounce Smirnoff citrus vodka
1 ounce Lemoncello liquor
4 ounces lemonade (Minute Maid or Countrytyme)
1 to 2 cups ice

Make lemon syrup by combining hot or boiling water, sugar and lemon juice and stir until sugar dissolves.

When syrup is cool, make drink by combining 3/4 ounce of lemon syrup with citrus vodka, lemoncello, lemonade and ice in a blender. Blend on high speed until ice is crushed. Start with one cup of ice and add additional ice, if needed, to make drink slushy. Serve in a 16-ounce glass with a straw and a thin slice of lemon on the rim of the glass.

Pink Lemonade with Kiwi

Purchase pink lemonade, make it from frozen concentrate, or prepare this simple recipe, which gets its pink hue from cranberry juice. This makes enough for a nice big jug or a few medium pitchers.

8 cups water
2 cups lemon juice
1 cup cranberry juice
2 cups sugar
Ice
Kiwi slices or lime wedges

Mix together the water, lemon juice, cranberry juice, and sugar in a large container. Stir thoroughly until all the sugar is dissolved. Serve over ice, garnished with a kiwi slice or wedge of lime. Makes About 12 Cups. Source: Tea Party by Tracy Stern.

Raspberry Margarita Slush

1 (6-ounce) can(s) frozen limeade concentrate 1 (6-ounce) can(s) frozen raspberry juice concentrate 1 (1-liter) bottle lemon-lime soda 1-1/2 cups tequila, optional (substitute equal amount of soda, if desired) 1 lime(s), sliced

Putting the slush together: Combine the limeade and raspberry concentrates with 1 (3) cup(s) water, lemon-lime soda, and the tequila or extra soda in one (three) gallon container(s) with a tight lid.

For slush tomorrow: Freeze the mixture overnight. Before serving, thaw for 1 hour at room temperature or until the texture is like slush. Pour into a gallon pitcher and garnish with fresh lime slices.

Raspberry Smoothie

1 banana (about 6 ounces), peeled and cut into chunks
1 cup orange juice
1/2 cup vanilla low-fat or nonfat yogurt
1/2 cup frozen raspberries

In a blender, whirl banana, orange juice, yogurt, and raspberries until smooth.

Variations: Whirl together these delicious combinations, or mix and match to create your own favorites.

Variation 1: 1 cup vanilla soy milk and 1 cup frozen raspberries, strawberries, or blackberries
Variation 2: 1 cup orange juice, 1 cup plain yogurt, 1/3 cup chopped fresh Medjool dates, and 1 tablespoon honey
Variation 3: 1 cup chocolate soy milk, 1 banana, and 1 tablespoon peanut butter
Variation 4: 1 cup mango or papaya chunks, 1 cup pineapple juice, and 1/2 cup vanilla yogurt
Variation 5: 1/2 cup carrot juice, 1/2 cup orange juice, 1/2 cup plain yogurt, 1 banana, and 1 tablespoon honey

Sage Brush

1/2 lime, cut in 2
sage leaf
1 teaspoon sage simple syrup (see page 75)
3 ounces Tequila
1 ounce pineapple juice
1 ounce guava juice
pineapple wedge or pineapple guava wedge (optional)

Rim a highball glass with the cut lime. Muddie the lime, sage leaf, and simple syrup in a glass. Pour into a shaker. Add the tequila and the pineapple and guava juices. Shake, and pour into the highball glass. Garnish the drink with a pineapple wedge or, if in season, a wedge of pineapple guava. Serves 1. Source: Small Bites, Big Nights: seductive little plates for intimate occasions and lavish parties, by Govind Armstrong, 2007.

Sage Simple Syrup

Vanilla, passion fruit, and cardamom simple syrups sound gourmet, but they’re ail simple to make. They last forever, and they’re especially eye-catching in glass bottles lined up in your kitchen or bar. There’s really nothing more to it than equal parts sugar to water. Use your imagination to choose various herbs and spices to infuse with, as we’ve done here with vanilla bean to accent the vanilla vodka and strawberry juice. Bring the mixture to a boil, remove from the heat, add your ingredients to steep, then allow it to cool before straining out the solids.

Virgin Pineapple Coolers

Tall, cool, tropical-tasting coolers are a great starter for brunch, and these fruity drinks will be a hit with young and old alike. To add a little spice for the adults, dark rum is a great addition! You will need to make this recipe in four batches in the blender, then store the mixture in the refrigerator in pitchers.

One (32-ounce) bottle pineapple-coconut juice
8 ripe bananas, peeled and sliced
2 cups fresh orange juice
2 cups sliced strawberries
Crushed ice
1 liter lemon-lime soda or plain sparkling water
1 pineapple (optional), peeled, cored, and cut into 10 spears for garnish
10 small tropical drink umbrellas for garnish

In a food processor or blender, place 8 ounces of the pineapple-coconut juice, 2 bananas, 1/2 cup of the orange juice, and 1/2 cup of strawberries. Blend until smooth. Pour into a zipper-top plastic bag or pitchers and repeat 3 more times. Diva Do-Ahead: At this point, you can refrigerate for up to 4 days or freeze for up to 2 months. Defrost before proceeding.
To serve, fill each 8-ounce glass half full with crushed ice, add 1/2 cup of the fruit mixture, and fill the rest of the glass with soda. Serve garnished with pineapple spears, if using, and little umbrellas. Makes 10 coolers. Source: Happy Holidays From the Diva of Do-Ahead by Diane Phillips, 2006. Page 103.

Warm Spiced Apple-Lemonade

Apple juice, brown sugar and lemonade mix are heated and infused with cinnamon sticks and whole cloves for a warm aromatic beverage.

COUNTRY TIME Lemonade Flavor Drink Mix
6 cinnamon sticks, divided
3 cups apple juice
1 cup water
8 whole cloves
2 Tbsp. brown sugar

MEASURE drink mix into cap to 1-qt. line; place in medium saucepan. Add 2 of the cinnamon sticks, the apple juice, water, cloves and sugar; stir.

COOK on medium heat 5 min. or until mixture is hot, but not boiling. Remove and discard spices.

POUR into four mugs. Add 1 of the remaining cinnamon sticks to each mug. Serve warm with lemon wedges, if desired.

Makes: 4 servings, 1 cup each. Source: https://www.myfoodandfamily.com/recipe/055602/warm-spiced-apple-lemonade.

Watermelon Limeade

Spiking this sipper with vodka makes a snappy cocktail for summer.

8 cups chopped seedless watermelon (about 6 pounds)
1/2 cup freshly squeezed lime juice (about 4 limes)
2 to 4 tablespoons sugar
1/2 cup vodka (optional)
Ice cubes, for serving
Fresh mint leaves, for serving

Working in batches, puree watermelon in a blender with lime juice until smooth. Add 2 tablespoons sugar, and blend to combine. Taste, adding more sugar if necessary. Transfer to a pitcher. Stir in vodka, if using. Cover, and chill for up to 2 hours. Before serving, stir well, and serve over ice, garnished with mint. Makes 2 quarts. Source: Everyday Food, July/August 2004.

Snacks

Cereal Mix with Olive Oil and Parmesan

Prep time: 15 minutes| Total time: 1 hour 25 minutes

4 cups whole-grain cereal (assorted)
4 cups small pretzel rounds
3 tablespoons olive oil
1⁄2 cup Parmesan Cheese (finely grated)

Preheat oven to 350°. In a large bowl, toss together 4 cups assorted whole-grain cereals, with 2 cups small pretzel rounds, 3 tablespoons olive oil, and 1⁄2 cup finely grated Parmesan Cheese.

Spread mixture in a single layer on a rimmed baking sheet. Bake until cheese is melted and cereal is crisp and lightly golden, 15 to 20 minutes. Serve at room temperature. Makes about 12 servings.

Note: This mix will keep for up to one week when stored in an airtight container at room temperature.

Source: Everyday Food, Episode 305: Kid-Friendly, Mom Approved.

Original Chex| Party Mix

Prep Time:15 min/ Start to Finish:1 hour 15 min/ Makes:24 servings (1/2 cup each)

6 tablespoons butter
2 tablespoons Lea & Perrins™ Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts PLUS extra peanuts
1 cup bite-size pretzels

Heat oven to 250°F. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

Microwave Directions: In large microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.

Very Low-Fat Chex Mix

5 cups wheat chex
5 cups rice chex
5 cups cheerios
2-3 cups fat-free pretzels
1/2 cup fat-free margarine melted with
1/2 cup fat-free Italian salad dressing
2 to 4 tablespoons Tiger sauce or Hot Sauce (optional)
2 to 4 tablespoons soy sauce or to taste
3/4 teaspoon garlic powder to taste

Mix the dry ingredients in a large bowl. Melt the margarine and Italian dressing on low heat (may look weird since it won’t melt like normal fat containing margarine, but let it go a few minutes then use a whisk to mix if and it’s fine). Add tiger sauce, soy sauce, and garlic powder. Stir and turn heat off, allowing to cool a few minutes.

In the meantime, heat oven to 250°F. Spray 2 rimmed cookie sheets lightly with a garlic or butter flavored spray (spray is optional).

Slowly drizzle the liquid mixture over the dry mixture. Stir, drizzle some more, and so on. I really take my time mixing so that I don’t make anything soggy, and everything gets well coated.

Spread in a single layer on baking sheets and bake 75 minutes. Every 20 minutes open the oven, stir the mix, and close the oven. When done, shut the oven off and open the door slightly. Leave the pans in the oven to continue drying. Store in an airtight container.Source: Virginia McNamara’s files?

[Return to recipe main page]