APPETIZERS (19)

Wednesday - August 2, 2017 10:41 am

Salami Crisps with Thyme Mustard

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12 thin slices deli salami

¼ cup honey mustard

1 teaspoon chopped fresh thyme (optional)

Heat oven to 375 degrees. Place salami slices in a single layer on a rimmed baking sheet. Bake until crisp and edges begin to crackle, 12 to 15 minutes, watching carefully so they do not burn. Drain slightly on paper towels. Combine honey mustard and thyme in a small dish.* 4 servings (thekitchenwitch.com; from: Real Simple) * I baked some and pan-fried some over medium heat. Either way works well, but if you pan-fry them, you will need to turn them once or twice.

Wednesday - August 2, 2017 10:39 am

Honey Mustard Dip

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1/3 cup dry mustard

½ cup vinegar

1 tablespoon corn oil

¼ cup honey

1 teaspoon salt, to taste

White pepper to taste

Garlic powder to taste

¼ teaspoon allspice

Combine all ingredients in a saucepan over medium heat. Stir constantly until sauce thickens. Pour in serving bowl. (dank26660; betterrecipes.com) *This did not thicken as much as I thought it should, so next time I will try it with ½ cup vinegar.

Wednesday - August 2, 2017 10:29 am

Delicious Black Bean Dip

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1 can black beans

1 can Mexicorn

1 small red pepper

½ small red onion, to taste

½ teaspoon ground cumin, to taste

2 teaspoons hot sauce, or cayenne pepper or crushed red peppers to taste

2 tablespoons lime juice (1 lime), more, to taste

2 tablespoons olive oil

Salt and pepper to taste

In a bowl combine beans, corn, red pepper, red onion, ground cumin, hot sauce, lime and oil; mix well. Set aside 15 minutes for flavors to come up. Season with salt and pepper; blend well again. (Silvia15; betterrecipes.com)

Wednesday - June 21, 2017 5:53 am

Cheese Flatbread

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2 pocket pitas, unsplit

1 cup shredded farmer cheese

½ tsp oregano

Salt/pepper to taste

Preheat broiler to high with rack 3-4 inches from the element. Line a baking sheet with foil. Arrange pitas on the prepared baking sheet, then top with cheese and oregano. Season lightly with salt and pepper. Broil pitas until cheese is melted and browned (about 5 minutes). Cut in quarters.

Wednesday - May 3, 2017 12:30 pm

Ham and Spinach Muffins

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2 cups flour

½ cup Parmesan cheese (recommend something sharper – sharp Cheddar, aged Swiss, Cheddar-bleu)

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon pepper

1 cup milk

3 eggs, beaten

¾ cup cottage cheese

4 tablespoons butter, melted

¾ cup diced ham

1 medium onion, diced

½ cup frozen chopped spinach, thawed, well-drained

Heat oven to 400 degrees. Line muffin pan with paper liners. In a large bowl combine flour, Parmesan, baking powder, salt and pepper, mixing until blended. In another bowl whisk together milk, eggs, cottage cheese and butter. Stir wet ingredients into dry ingredients until combined; fold in ham, onion and spinach. Divide batter evenly among muffin cups; bake 25 minutes. Cool 5 minutes. 18 muffins

Sunday - April 2, 2017 10:14 am

Company Party Cranberry Meatballs

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3lb prepared meatballs

2C Storandt Farms Berry Cranberry Jam

1/2 C chili sauce

1 C dried cranberries

 

Make your favorite meatballs, when cooked add them to the crockpot combine all the ingredients and heat on low for 3 hours.

Monday - February 6, 2017 10:18 am

Cheesy Mini BLTs

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1 (8-ounce) can Pillsbury® Crescent dough sheets

½ cup Cheddar-Monterey Jack cheese blend, shredded

8 slices bacon, crisply cooked, crumbled (½ cup)

2 tablespoons chopped green onions, optional

1/3 cup mayonnaise or salad dressing

½ cup shredded lettuce

8 cherry tomatoes, sliced

Heat oven to 375 degrees. Unroll dough on work surface; press into 12-x8-inch rectangle. Cut into 24 squares; place on ungreased cookie sheets. Bake 8 to 10 minutes or until deep golden brown. Remove to cooling rack. Meanwhile, in small bowl, mix cheese, bacon, onions and mayonnaise. Place slightly less than 1 tablespoon lettuce on bottoms of 12 crescent squares. Top each with 1 heaping tablespoon bacon mixture and 2 slices tomato. Top with remaining crescent squares. 12 appetizers, each: 150 calories; 11g fat; 0g fiber

Tuesday - December 20, 2016 12:55 pm

Halloweeño Popper Mummies

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10 Rhodes Yeast Dinner Rolls, thawed but still cold or strips of refrigerated pizza crust or crescent sheets

10 jalapeño peppers halved lengthwise, seeded

8 ounces cream cheese, softened

8 ounces pepper jack cheese, grated

1 green onion, finely chopped (or diced onion to taste, and 1 tablespoon chives)

½ cup crumbled bacon

Black peppercorns for eyes

Heat oven to 400 degrees. Combine cheeses, onion and bacon; mix well. Fill pepper halves with cream cheese filling. Cut each roll in half. Roll each half into a 20- to 22-inch rope. Wind rope around filled pepper to make a mummy. Add 2 peppercorns for eyes. Bake 8 to 10 minutes (pizza crust will take 15 to 20 minutes). (Adapted from rhodes.com)

Tuesday - December 20, 2016 5:37 am

Refrigerator Dill Pickling

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Ingredients: *Optional Vegetable Selection : 2 large garden cucumbers (or 4-6 pickling cucumbers), cut into spears or sliced ( green beans, shredded cabbage, sliced raw onion, etc) 16 sprigs fresh dill, divided or one (2ft) stalk, chopped 4 garlic cloves, smashed, divided 4 teaspoons black peppercorns, divided 1 Tbsp red pepper flakes, divided

For the Brine: 4 cups water 14 tablespoons white vinegar (approx. ¾ cup) 3 tablespoons kosher salt Method: Add 1 crushed garlic clove, 1 teaspoon of peppercorns, 1 pinch of red pepper flakes and 2 springs of dill to a food processor. Pulse until rough chopped. In a 4-cup measuring cup or small bowl, stir together the water, vinegar and salt until the salt has completely dissolved. Add to the chopped mixture Heat the mixture on med-high in a large stock pot for roughly 20 minutes. Cool in the fridge for 1 hr Separate four pint-size canning jars Add the cut cucumbers to the jars, packing them tightly and adding as many as you can without forcing them into the jars. Pour the brine mixture into each jar, completely covering the cucumbers. Add 2 additional sprigs of dill to each jar and affix the lids. (extra garlic optional) Refrigerate for at least 5 days before eating (this allows the flavors to fully absorb). If you remember, give the jars a gentle shake every now and then during this initial chilling time. The pickles will last up to 2 months in the refrigerator.

Monday - July 18, 2016 11:02 am

Deviled Ham

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1 pound ham or bologna, cut in small dice

½ cup mayonnaise (start with less, add more as needed)

¼ cup prepared mustard, to taste

½ cup finely chopped onion

2 to 3 tablespoons pickle relish, drained as much as possible

1½ to 2 tablespoons Worcestershire sauce, optional

½ to 1 teaspoon mustard powder, to taste

Salt and pepper to taste

Combine all ingredients in food processor and blend until smooth. Use as a mini cream puff or sandwich filling or spread on crackers for a snack.

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