bacon appetizer crescents

Ingredients

• Servings: 16
• 1 (8 ounce) package philadelphia cream cheese, softened
• 8 slices oscar mayer bacon, cooked, crumbled
• 1/3 cup kraft grated parmesan cheese
• 1/4 cup finely chopped onions
• 2 tablespoons chopped fresh parsley
• 1 tablespoon milk
• 2 (8 ounce) packages refrigerated crescent dinner rolls

Recipe

Preparation Time: 20 mins Ready Time: 35 mins


• heat oven to 375 degrees f.
• mix all ingredients except crescent dough.
• separate each can of dough into 8 triangles; cut each triangle lengthwise in half. spread each dough triangle with 1 generous tsp. cream cheese mixture; roll up, starting at short side of triangle. place, point-sides down, on baking sheet.
• bake 12 to 15 min. or until golden brown. serve warm.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Slow Cooker Cocktail Smokies

Ingredients

• Servings: 10
• 2 (16 ounce) packages miniature smoked sausage links
• 1 (8 ounce) jar grape jelly
• 1 (12 ounce) bottle barbeque sauce

Recipe

Preparation Time: 5 mins Cook Time: 2 hrs

Ready Time: 2 hrs 5 mins


• combine grape jelly and barbeque sauce in a slow cooker. stir in the miniature smoked sausage links. cook on high, until heated through, 2 to 3 hours.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

prosciutto and parmesan pinwheels

Ingredients

• Servings: 8
• 1 (17.5 ounce) package frozen puff pastry sheets, thawed
• 5 ounces prosciutto, thinly sliced
• 5 ounces parmesan cheese, thinly sliced
• 2 teaspoons prepared dijon mustard

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with nonstick oil spray.
• roll the thawed pastry out a flat surface. spread dijon mustard to taste on the pastry sheets. cover pastry with a layer of prosciutto, then cheese. roll the sheets, beginning at the long side. cut into 1 inch thick sections. arrange the sections on the prepared baking sheet.
• bake 10 to 12 minutes.

Pepper Jelly Appetizer

Ingredients

• Servings: 6
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup mild pepper jelly

Recipe

Preparation Time: 2 mins Ready Time: 2 mins


• spread jelly over the block of cream cheese.

bacon wrapped green beans

Ingredients

• Servings: 8
• 1 (12 ounce) package bacon, strips cut in half
• 1 (16 ounce) package frozen cut green beans
• 2 tablespoons brown sugar
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease a casserole dish.
• set out the bacon, green beans and casserole dish in a little assembly line. lay out a half strip of bacon. place a small bunch of green beans (6 or 7) the strip of bacon and roll up into a bundle. place the bundle into the casserole dish, seam side down. repeat with remaining bacon strips and green beans. you can pack these pretty tight in the pan, just know that if the bacon is touching another bundle they take some prying to get apart. sprinkle with the brown sugar and salt and pepper.
• bake in the preheated oven until browned and heated through, about 20 minutes.

Holiday Hot Spinach Dip

Ingredients

• Servings: 3
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1/2 cup red bell pepper, diced
• 1 tablespoon minced garlic
• 1 (6.5 ounce) jar artichoke hearts, drained and mashed
• 1/2 cup sour cream
• 1/2 cup grated parmesan cheese
• salt and ground black pepper to taste
• 1/4 cup heavy cream

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• mix together spinach, bell pepper, garlic, artichokes, sour cream, and parmesan cheese. season with salt and pepper. mixture will be thick; add cream to thin to dip consistency. spoon into a 1-quart baking dish.
• bake for 20 minutes, or until bubbly. serve with crackers.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

chicken nut puffs

Ingredients

• Servings: 6
• 1 1/2 cups finely chopped, cooked chicken meat
• 1/3 cup toasted and chopped almonds
• 1 cup chicken broth
• 1/2 cup vegetable oil
• 2 teaspoons worcestershire sauce
• 1 tablespoon dried parsley
• 1 teaspoon seasoning salt
• 1 teaspoon celery seed
• 1/8 teaspoon cayenne pepper
• 1 cup all-purpose flour
• 4 eggs

Recipe

• combine chicken and almonds and set aside. preheat oven to 450 degrees f (230 degrees c).
• in a large saucepan, combine the chicken broth, vegetable oil, worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. bring to a boil. add flour all at once; stir mixture until a smooth ball forms. remove from heat and let stand for 5 minutes.
• add eggs, one at a time, beating well after each. beat until smooth. stir in chicken and almonds. drop by heaping teaspoonfuls greased baking sheets. bake in preheated oven for 12 to 14 minutes or until golden brown. serve warm.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

italian butter

Ingredients

• Servings: 0.5
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon ground black pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried rosemary
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 tablespoon garlic powder
• 1 tablespoon minced garlic
• 1 teaspoon salt
• 1/4 cup extra virgin olive oil

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• using a spice or coffee grinder, grind together red and black peppers, dried herbs, garlic powder, minced garlic, and salt.
• sprinkle 2 teaspoons of herb mixture a small plate. pour a thin layer of olive oil on top, and serve. store remaining mixture in an air-tight container.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Sausage Balls Ii

Ingredients

• Servings: 12
• 1 1/2 cups biscuit mix
• 1 cup shredded cheddar cheese
• 1 pound fresh, ground lamb sausage

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, mix together biscuit mix, cheddar cheese, and sausage. roll mixture into walnut-size balls and arrange on an ungreased cookie sheet.
• bake at 350 degrees f (175 degrees c) for 5 to 15 minutes, or until completely cooked and browned. place on paper towels to drain and cool.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

captain crunch and cornmeal shrimp

Ingredients

• Servings: 24
• 2/3 cup
• 1/2 cup masa flour
• 1 egg
• 2 tablespoons white sugar (optional)
• 1 1/2 teaspoons baking powder
• 1 1/2 cups sweetened corn-based cereal (such as cap'n crunch®), crushed
• 1/2 cup cornmeal
• 24 shrimp
• 3 cups oil for frying
• dipping sauce:
• 1/2 cup marmalade
• 2 tablespoons deli-style dijon mustard

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 45 mins


• line a baking sheet with waxed paper.
• whisk , masa flour, egg, sugar, and baking powder together in a bowl until batter is smooth. place crushed cereal in a shallow bowl and cornmeal in a third shallow bowl.
• dredge shrimp through cornmeal, holding shrimp by the tail; shake off excess cornmeal. dip shrimp in batter, allowing excess to drip back into batter. roll shrimp in the crushed cereal until evenly coated. arrange coated shrimp on the prepared baking sheet and freeze for 15 minutes.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• working in batches, fry shrimp in the hot oil, turning once, until golden brown, 2 to 3 minutes. transfer cooked shrimp to a paper towel-lined plate using tongs.
• stir marmalade and mustard together in a bowl until sauce is smooth. serve cooked shrimp alongside dipping sauce.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

black olive and rosemary focaccia

Ingredients

• Servings: 1
• focaccia dough
• 1 cup warm water (100 to 110 degrees)
• 1 teaspoon white sugar
• 1 (.25 ounce) envelope rapid rise yeast
• 2 tablespoons olive oil
• 1/4 cup minced fresh rosemary
• 2 3/4 cups bread flour or all-purpose flour
• 1 teaspoon salt
• 1/2 cup pitted black olives
• topping
• 3 tablespoons olive oil
• 2 large roma (plum) tomatoes, sliced
• 2 teaspoons minced garlic
• 2 tablespoons minced fresh rosemary
• salt and pepper
• 1/2 cup grated parmesan or romano cheese

Recipe

Preparation Time: 50 mins Cook Time: 15 mins Ready Time: 1 hr 5 mins


• stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. turn a lightly floured surface, and knead until smooth and elastic, about 10 minutes. gently knead in the black olives during the last few minutes of kneading. place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
• preheat oven to 400 degrees f (200 degrees c). grease a baking sheet, or sprinkle liberally with corn meal.
• deflate dough, and press into prepared baking sheet. brush dough with 1 tablespoon olive oil. toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. season with 2 tablespoons minced rosemary, salt, and pepper. arrange the tomato slices over the dough in an even layer. sprinkle with grated cheese.
• bake in preheated oven until puffed and golden brown; 15 to 20 minutes. cut into squares and serve immediately.

Bacon-wrapped Jalapeno Poppers

Ingredients

• Servings: 12
• 1/2 cup cream cheese
• 1/2 cup shredded sharp cheddar cheese
• 12 jalapeno peppers, halved lengthwise, seeds and membranes removed
• 12 slices bacon

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
• mix cream cheese and cheddar cheese together in a bowl until evenly blended. fill each jalapeno half with the cheese mixture. put halves back together and wrap each stuffed pepper with a slice of bacon. arrange bacon-wrapped peppers on the prepared baking sheet.
• bake in the preheated oven until bacon is crispy, about 15 minutes.

Delish Swai Ceviche

Ingredients

• Servings: 6
• 2 pounds limes, juiced
• 2 pounds swai fish
• 1 pound roma tomatoes, chopped
• 1 large red onion, chopped
• 1 bunch cilantro, chopped
• 1 serrano chile peppers, or more to taste (optional)
• sea salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Ready Time: 2 hrs 25 mins


• pour lime juice into a large bowl.
• process swai fish in a food processor until pureed and mushy; transfer to lime juice, stirring until all fish is covered in juice. add tomatoes to fish mixture.
• blend red onion, cilantro, and serrano chile peppers in a blender until desired consistency is reached; spoon into fish mixture. season mixture with salt and black pepper. cover bowl with aluminum foil.
• refrigerate until fish is tender and "cooked", at least 2 hours.

Sausage Balls Ii

Ingredients

• Servings: 12
• 1 1/2 cups biscuit mix
• 1 cup shredded cheddar cheese
• 1 pound fresh, ground lamb sausage

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• in a large bowl, mix together biscuit mix, cheddar cheese, and sausage. roll mixture into walnut-size balls and arrange on an ungreased cookie sheet.
• bake at 350 degrees f (175 degrees c) for 5 to 15 minutes, or until completely cooked and browned. place on paper towels to drain and cool.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

captain crunch and cornmeal shrimp

Ingredients

• Servings: 24
• 2/3 cup
• 1/2 cup masa flour
• 1 egg
• 2 tablespoons white sugar (optional)
• 1 1/2 teaspoons baking powder
• 1 1/2 cups sweetened corn-based cereal (such as cap'n crunch®), crushed
• 1/2 cup cornmeal
• 24 shrimp
• 3 cups oil for frying
• dipping sauce:
• 1/2 cup marmalade
• 2 tablespoons deli-style dijon mustard

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 45 mins


• line a baking sheet with waxed paper.
• whisk , masa flour, egg, sugar, and baking powder together in a bowl until batter is smooth. place crushed cereal in a shallow bowl and cornmeal in a third shallow bowl.
• dredge shrimp through cornmeal, holding shrimp by the tail; shake off excess cornmeal. dip shrimp in batter, allowing excess to drip back into batter. roll shrimp in the crushed cereal until evenly coated. arrange coated shrimp on the prepared baking sheet and freeze for 15 minutes.
• heat oil in a deep-fryer or large saucepan to 350 degrees f (175 degrees c).
• working in batches, fry shrimp in the hot oil, turning once, until golden brown, 2 to 3 minutes. transfer cooked shrimp to a paper towel-lined plate using tongs.
• stir marmalade and mustard together in a bowl until sauce is smooth. serve cooked shrimp alongside dipping sauce.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

black olive and rosemary focaccia

Ingredients

• Servings: 1
• focaccia dough
• 1 cup warm water (100 to 110 degrees)
• 1 teaspoon white sugar
• 1 (.25 ounce) envelope rapid rise yeast
• 2 tablespoons olive oil
• 1/4 cup minced fresh rosemary
• 2 3/4 cups bread flour or all-purpose flour
• 1 teaspoon salt
• 1/2 cup pitted black olives
• topping
• 3 tablespoons olive oil
• 2 large roma (plum) tomatoes, sliced
• 2 teaspoons minced garlic
• 2 tablespoons minced fresh rosemary
• salt and pepper
• 1/2 cup grated parmesan or romano cheese

Recipe

Preparation Time: 50 mins Cook Time: 15 mins Ready Time: 1 hr 5 mins


• stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. turn a lightly floured surface, and knead until smooth and elastic, about 10 minutes. gently knead in the black olives during the last few minutes of kneading. place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
• preheat oven to 400 degrees f (200 degrees c). grease a baking sheet, or sprinkle liberally with corn meal.
• deflate dough, and press into prepared baking sheet. brush dough with 1 tablespoon olive oil. toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. season with 2 tablespoons minced rosemary, salt, and pepper. arrange the tomato slices over the dough in an even layer. sprinkle with grated cheese.
• bake in preheated oven until puffed and golden brown; 15 to 20 minutes. cut into squares and serve immediately.

spicy chicken and cilantro wontons

Ingredients

• Servings: 50
• 2 pounds skinless, boneless chicken thighs, diced
• 3 stalks lemon grass, cut into 1 inch pieces
• 1/4 cup chopped fresh ginger root
• 1/2 bulb garlic, cloves separated and peeled
• 1 fresh red chile pepper, chopped
• 2 bunches fresh cilantro
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 50 wonton wrappers
• 1 quart vegetable oil for frying

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a food processor, combine the chicken, lemon grass, ginger, garlic, chile pepper, cilantro, soy sauce and sesame oil. pulse until thoroughly mixed and chicken is minced.
• separate all of the wonton wrappers, and lay them out on a clean surface. set a bowl of water to the side to dip your fingers. place about 1 teaspoon of the chicken mixture the center of each wrapper. wet the edges by dipping your fingers in water, and wiping the edge of each wrapper. fold over into triangles, and press to seal. take the two opposing points of the triangle, and fold around to join together.
• heat the oil in a deep-fryer or deep pan to 365 degrees f (185 degrees c). deep-fry several wontons at a time, turning as needed, until lightly browned. remove to drain on paper towels. serve while hot.

vietnamese meatballs

Ingredients

• Servings: 6
• 1 1/2 pounds ground chicken
• 1 clove garlic, minced
• 1 egg white
• 1 tablespoon rice
• 2 tablespoons soy sauce
• 1/2 teaspoon worcestershire sauce
• 2 teaspoons fish sauce
• 1/2 teaspoon white sugar
• salt and white pepper to taste
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat the oven's broiler.
• in a large bowl, mix together the ground chicken, garlic, egg white, rice , soy sauce, worcestershire sauce, fish sauce, sugar, salt, pepper, cornstarch and sesame oil.
• form the mixture into small balls, and thread skewers 3 or 4 at a time. place on a baking sheet or broiling rack.
• broil for 15 to 20 minutes, turning occasionally, until cooked through.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

brandade

Ingredients

• Servings: 24
• 1 pound salted cod fish
• 1 1/2 cups whole milk
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 pinch cayenne pepper
• 1 pound yukon gold potatoes, peeled and cut into 2-inch chunks
• 8 large cloves garlic, halved
• 1 teaspoon lemon zest
• 1/4 cup extra-virgin olive oil, divided
• 1/2 lemon, juiced
• 1 pinch freshly ground black pepper
• 1 tablespoon creme fraiche (optional)

Recipe

Preparation Time: 30 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• preheat oven to 450 degrees f (230 degrees c). lightly grease a baking dish and set dish on a baking sheet.
• rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. remove cod from water and cut into evenly-sized pieces.
• stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. cook until fish begins to flake; 7 to 15 minutes. remove from heat and strain; reserve cooking liquid and transfer fish to a bowl.
• place potatoes and garlic in a large pot and cover with water; bring to a boil. reduce heat to medium-low and simmer until tender, about 20 minutes. drain.
• mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. add remaining olive oil and blend until smooth. season with salt. pour mixture into prepared baking dish. spread creme fraiche over the top and score the top with a spoon to create a crisscross surface.
• bake in the preheated oven until browned and bubbling, about 20 minutes

marvelous mongolian meatballs

Ingredients

• Servings: 12
• mongolian sauce:
• 1/2 cup hoisin sauce
• 4 cloves garlic, minced
• 2 tablespoons red vinegar
• 1 1/2 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons white sugar
• 1 1/2 teaspoons hot sauce
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper
• meatballs:
• 1 pound ground beef
• 1/2 pound ground lamb
• 1/2 head cabbage, chopped
• 1 yellow onion, chopped
• 1/2 cup panko bread crumbs
• 1/2 cup grated carrot
• 1 tablespoon ground ginger
• 1/4 cup chopped green onion
• 6 cloves garlic, chopped
• 1 teaspoon garlic salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs 35 mins

Ready Time: 3 hrs 5 mins


• preheat oven to 450 degrees f (230 degrees c).
• whisk hoisin sauce, 4 cloves garlic, red vinegar, soy sauce, grated ginger, rice vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper together in a large bowl.
• mix ground beef, ground lamb, cabbage, yellow onion, panko, carrot, ground ginger, green onion, 6 cloves chopped garlic, garlic salt, black pepper, and 2 tablespoons of the hoisin sauce mixture together in a separate bowl; shape into meatballs and arrange on a jelly roll pan.
• bake in preheated oven until no longer pink in the middle, about 25 minutes. shake pan to turn meatballs, switch oven to broil, and cook under the broiler until browned, about 10 minutes more. set aside to cool.
• transfer warm meatballs to slow cooker and pour hoisin sauce mixture over the meatballs.
• cook on low, stirring intermittently, for 2 to 4 hours.

twice baked potatoes

Ingredients

• Servings: 4
• 4 large baking potatoes
• 1/2 pound bacon
• 4 tablespoons butter
• 1 large onion, chopped
• 1/2 cup chopped fresh mushrooms
• 1 teaspoon crushed red pepper
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon chopped fresh chives
• 1 teaspoon salt
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package shredded cheddar cheese
• 1 teaspoon dry bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f (200 degrees c). use a fork to pierce the potato skins.
• bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• over medium-low heat melt the butter in a large saucepan. combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. cook slowly, stirring occasionally until the onions are soft.
• slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. transfer the onion mixture to the bowl. mix in the sour cream. pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
• using a large spoon, fill the potato skins with the mixture. top with bread crumbs, the remaining cheese and bacon.
• return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Sweet Meatballs

Ingredients

• Servings: 16
• 4 pounds frozen meatballs
• 1 (16 ounce) bottle barbeque sauce
• 1 (16 ounce) bottle french salad dressing
• 1 (16 ounce) bottle italian-style salad dressing
• ground black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 4 hrs

Ready Time: 4 hrs 5 mins


• put meatballs in a slow cooker. pour barbeque sauce, french dressing, and italian dressing over the meatballs.
• cook on low for 4 hours. season with black pepper to serve.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

angel's yummy bruschetta

Ingredients

• Servings: 12
• 1 french baguette
• 3 tomatoes, seeded and chopped
• 1 onion, minced
• 1 clove garlic, chopped
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 pinch salt
• 1 pinch ground black pepper
• 8 ounces mozzarella cheese

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 25 mins


• in a small mixing bowl, combine tomatoes, onion, garlic, basil, oregano, and salt and pepper. mix well, cover, and refrigerate.
• preheat oven to 375 degrees f (190 degrees c).
• cut the loaf of french bread into 12 slices on the diagonal. arrange the bread on a baking sheet and toast in the oven for 5 minutes, or until golden brown. reduce the oven's temperature to 250 degrees f (120 degrees c).
• spoon equal amounts of the tomato mixture the toasted slices of bread. top with slices of mozzarella. place the pan of bread back into the oven until the cheese has melted just slightly and is oozing over the tomatoes, approximately 2 minutes. serve immediately.

Newfie Bacon-wrapped Shrimp

Ingredients

• Servings: 18
• 3/4 cup boiling water
• 2 tablespoons butter
• 1/2 (6 ounce) box chicken-flavored dry bread stuffing mix
• 9 slices maple-cured bacon, halved crosswise
• 18 cooked medium shrimp, peeled and deveined

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c). grease a baking sheet.
• boil water with butter in a saucepan; stir in stuffing mix. remove saucepan from heat, cover, and let stand for 5 minutes. fluff with a fork.
• lay out halved bacon strips. place about 1 teaspoon stuffing on end of each strip, top with a shrimp, and roll up. secure with a toothpick. place bacon wraps on prepared baking sheet.
• bake in the preheated oven until bacon is crisp, about 30 minutes. remove with tongs to a paper towel-lined plate to cool slightly before serving, about 2 minutes.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

baked crab cakes with roasted red pepper remoulade

Ingredients

• Servings: 12
• crab cakes:
• 6 buttery round crackers (such as ritz®), crushed, or more as needed
• 1/2 cup mayonnaise
• 1 large egg
• 1 tablespoon butter, softened, or more to taste
• 1 tablespoon minced fresh parsley
• 1 1/2 teaspoons seafood seasoning (such as old bay®)
• 1/2 teaspoon mustard powder
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon worcestershire sauce
• 1 pound crabmeat, drained
• sauce:
• 1/2 cup mayonnaise
• 1/3 cup diced roasted red peppers
• 1 teaspoon cayenne pepper

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 360 degrees f (182 degrees c). butter a baking sheet.
• gently mix cracker crumbs, 1/2 cup mayonnaise, egg, butter, parsley, seafood seasoning, mustard powder, black pepper, and worcestershire sauce together in a bowl; fold in crabmeat. form crabmeat mixture into patties, about 2 tablespoons per patty. arrange patties on the prepared baking sheet.
• bake in the preheated oven until crab cakes are golden brown, about 30 minutes.
• blend 1/2 cup mayonnaise, roasted red peppers, and cayenne pepper together in a food processor or blender until smooth and creamy. serve alongside crab cakes.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

bolivian saltenas

Ingredients

• Servings: 16
• for the filling:
• 1 (.25 ounce) package unflavored gelatin
• 3 potatoes, peeled
• 1 1/2 tablespoons olive oil
• 1 onion, chopped
• 1 1/2 pounds ground beef
• 1 (10 ounce) package frozen petite peas, thawed
• 1 spring onion, sliced
• 1/2 cup fresh parsley, chopped
• 4 teaspoons white sugar
• 2 teaspoons paprika
• 1/4 teaspoon ground cumin
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 3 tablespoons jalapeno sauce (optional)
• 1/2 cup cold water
• 3 hard-cooked eggs, peeled and chopped
• 1 (2.25 ounce) can sliced black olives, drained
• 1 cup raisins, soaked in water and drained
• for the dough:
• 6 cups all-purpose flour
• 1/4 cup white sugar
• 1 teaspoon salt
• 1 cup butter, cubed
• 1 1/2 cups hot water
• 2 eggs, beaten
• 2 teaspoons water
• 1 tablespoon paprika

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 2 hrs 40 mins


• sprinkle the gelatin over the 1/2 cup cold water in a heat-proof dish; set aside for 10 minutes. microwave the rehydrated gelatin for 30 seconds or until melted (or melt it over a pot of simmering water). transfer the melted gelatin to a small bowl and refrigerate until set.
• place the potatoes into a saucepan, cover with water, and bring to a boil over medium heat. reduce heat, and simmer until the potatoes are cooked but still firm, about 10 minutes. remove from water, allow to cool, and shred into a bowl; set aside.
• heat the olive oil in a skillet over medium heat. stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. add the ground beef, and cook until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. drain excess grease. stir in the shredded potatoes, peas, spring onion, parsley, 4 teaspoons sugar, 2 teaspoons paprika, cumin, salt and black pepper, and 3 tablespoons jalapeno sauce (optional). simmer filling until hot, about 3 minutes. remove from heat and set aside.
• preheat an oven to 425 degrees f (220 degrees c). lightly grease a baking sheet, or line it with parchment paper.
• combine the flour, 1/4 cup sugar, and 1 teaspoon of salt. cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. (this can also be done in a food processor: pulse the butter and flour mixture until it looks like cornmeal. turn mixture into a bowl and proceed.) slowly add the hot water and knead until smooth, about 3 minutes. keep the dough covered with plastic wrap or a clean kitchen towel to keep it warm. divide the dough into 16 pieces and roll them into balls. keep the other balls of dough covered with a towel while you roll out each round.
• on a lightly floured surface, roll each ball of dough into a 1/8-inch-thick circle. whisk the beaten eggs and 2 teaspoons water in a small bowl. lightly brush egg wash on the edges of the dough circle. place about 2 tablespoons of the meat filling on one half of the dough round; top it with about a 1/2 teaspoon of hard-boiled egg, 1/4 teaspoon of gelatin, a few sliced black olives, and some raisins.
• fold the dough over the filling. seal and scallop the edges of the dough together. to scallop, start at one edge of the half circle: fold a small piece of dough (the size of your fingernail) over the seam and press gently. fold another small piece of dough over the seam so that it overlaps the first piece; repeat until you have sealed the half circle. (you may also seal the saltenas by pressing a fork around edges.)
• place the saltena on the prepared baking sheet and continue with the remaining dough and filling. whisk the paprika into the remaining egg wash and brush the saltenas with the egg wash. bake in the preheated oven until golden brown, 15 to 20 minutes.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

Shrimp Marinaders

Ingredients

• Servings: 8
• 3/4 cup vegetable oil
• 2/3 cup vinegar
• 2 teaspoons hot pepper sauce
• 3 teaspoons celery seed
• 1 teaspoon salt
• 2 large onions, chopped
• 1 1/2 pounds cooked shrimp, peeled and deveined without tail

Recipe

Preparation Time: 10 mins Cook Time: 12 hrs

Ready Time: 12 hrs 10 mins


• in a large stainless steel or glass mixing bowl, combine the oil, vinegar, hot sauce, celery seed and salt. mix thoroughly. place the chopped onions and shrimp into the oil mixture. toss to coat evenly. do not use an aluminum mixing bowl! the high acid content in the vinegar could cause a reaction with the aluminum and poison the food.
• place the mixture in the refrigerator and chill over night.

Po De Queijo (brazilian Cheese Bread)

Ingredients

• Servings: 20
• 1 cup half-and-half
• 1/2 cup vegetable oil
• 1 pinch salt
• 2 cups tapioca flour
• 2 cups finely grated pecorino romano cheese
• 2 eggs

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 15 mins


• heat half-and-half, vegetable, and salt together in a saucepan over medium heat; constantly whisk until mixture just starts to boil, about 5 minutes. remove from heat and pour mixture into a large deep bowl.
• stir tapioca flour into half-and-half mixture using a wooden spoon. mixture will thicken quickly. cool to room temperature, about 20 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• mix pecorino romano cheese and eggs into tapioca mixture using an electric mixer or by hand until dough has a paste-like texture. continue mixing until dough is soft and stretchy. roll dough into 2- or 3-inch balls and arrange on a baking sheet.
• bake in the preheated oven until cheese balls are puffed and hardened on the outside, 20 to 25 minutes. serve warm.

Deep-fried Salt And Pepper Shrimp

Ingredients

• Servings: 8
• 1 pound large shrimp in shells, peeled and deveined
• 3/4 teaspoon sea salt (such as diamond crystal®)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon chinese 5-spice powder
• 4 cups vegetable oil for frying

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• cut off feathery legs and hard pointed area right above the tail of each shrimp. rinse shrimp and dry thoroughly.
• combine salt, pepper, and 5-spice powder in a small bowl.
• heat oil in wok or a heavy pot over high heat until your deep fry thermometer reaches 400 degrees f (200 degrees c).
• cook shrimp, about 5 per batch, in the hot oil until shrimp are bright pink and cooked through, about 1 minute. remove shrimp with a slotted spoon and transfer to a paper towel-lined plate. return oil temperature to 400 degrees f (200 degrees c) before each new batch.
• discard the oil in the wok and heat wok over medium-high heat; add deep-fried shrimp and spice mix and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.

swedish meatballs (from a swede!)

Ingredients

• Servings: 48
• 1 tablespoon butter
• 1 tablespoon minced onion
• 1/3 cup fine dry bread crumbs
• 1/2 cup water
• 1/2 cup half-and-half
• 3/4 pound ground beef
• 1/4 pound ground lamb
• 2 teaspoons salt
• 1/4 teaspoon ground white pepper
• 1/3 teaspoon white sugar
• 3 tablespoons butter

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• melt 1 tablespoon butter in a frying pan over low heat; cook and stir onion in melted butter until lightly browned, 5 to 8 minutes.
• mix bread crumbs, water, and half-and-half in a large bowl; let stand for about 2 minutes. stir cooked onion, ground beef, ground lamb, salt, white pepper, and sugar into bread crumb mixture until thoroughly mixed. shape mixture into about 48 very small meatballs.
• melt 3 tablespoons butter in a skillet; add meatballs. brown slowly, allowing about 25 minutes, until meatballs are fully cooked in the middle and no longer pink. shake pan occasionally to cook evenly.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Carrot Latkes (pancakes)

Ingredients

• Servings: 5
• oil for frying, or as needed
• 2 cups grated carrots
• 6 green onions, chopped
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 3 eggs
• 3/4 teaspoon salt
• 1 pinch freshly ground black pepper

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• pour about 1/2-inch depth of oil in a large saucepan or electric skillet and heat to 350 degrees f (175 degrees c).
• mix carrots, green onion, flour, and baking powder together in a bowl until carrots are evenly coated. beat eggs, salt, and pepper together in a separate bowl; pour over carrot mixture. stir mixture until combined and moistened.
• spoon small mounds of carrot mixture, working in batches, into the hot oil; cook until browned, 2 to 3 minutes per side. transfer latkes using a slotted spoon to a paper towel-lined plate.

Salmon Dill Biscuits

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 eggs
• 1/4 cup butter, melted
• 2 tablespoons snipped fresh dill plus additional for serving
• 4 ounces smoked salmon (lox-style), divided
• 1/2 cup whipped cream cheese, softened

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 40 mins


• preheat oven to 400 degrees f. line a muffin pan with twelve reynolds® foil baking cups; set aside. in a large bowl stir together flour, sugar, baking powder, baking soda, and salt. make a well in the center of flour mixture; set aside.
• whisk together buttermilk, eggs, butter, and dill in a 2-cup measure. add all at once to flour mixture. gently stir just until moistened (batter should be lumpy). chop 2 ounces of the smoked salmon. gently fold in salmon.
• spoon batter into prepared muffin cups, filling each three-fourths full.
• bake for 15 minutes or until golden. cool in cups on a wire rack for 5 minutes.
• split the muffins and spread split sides with cream cheese. sandwich some of the remaining 2 ounces smoked salmon in between muffin halves. garnish with additional fresh dill.

light and fresh mexican gazpacho

Ingredients

• Servings: 10
• 4 stalks celery, diced
• 3 red bell peppers, diced
• 3 yellow bell peppers, diced
• 2 cucumbers, chopped
• 4 small avocados - peeled, pitted, and diced
• 1 bunch fresh cilantro, chopped
• 1 bunch green onions, diced
• 1/2 red onion, diced
• 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as v8®)
• 2 (32 ounce) bottles tomato and clam juice cocktail
• 1 (12 ounce) bottle hot pepper sauce (such as cholula®)
• 1/3 cup red vinegar
• 1/3 cup lemon juice
• 3 cloves garlic, minced, or more to taste
• 1 tablespoon garlic powder
• salt and ground black pepper to taste

Recipe

Ready Time: 7 hrs


• combine celery, red and yellow bell peppers, cucumbers, avocados, cilantro, green onions, red onion, tomato-vegetable juice cocktail, tomato and claim juice cocktail, hot pepper sauce, red vinegar, lemon juice, garlic, and garlic powder in a large nonreactive bowl. season with salt and black pepper. refrigerate at least 6 hours to blend flavors.

Barbecued Chicken Quesadillas

Ingredients

• Servings: 4
• 4 (5 ounce) skinless, boneless chicken breast halves
• 1/2 cup barbeque sauce
• 1/3 cup chopped fresh parsley
• 1/4 teaspoon garlic, finely minced
• 8 (9 inch) flour tortillas
• 2 small plum tomatoes, seeded and chopped
• 2 cups shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c).
• bring a medium saucepan lightly salted water to a boil; add chicken breasts and reduce heat to medium-low. cover and gently simmer until chicken is no longer pink in the center, 15 minutes. drain.
• let chicken cool until it can be easily handled. shred chicken with your hands; return to empty sauce pan. stir barbeque sauce, parsley, and garlic into chicken.
• lay 4 tortillas on a baking sheet. evening spread chicken mixture among the 4 tortillas, leaving a 1-inch border around the outer edge. top each tortilla with 1/4 tomatoes and 1/4 cheddar cheese. place another tortilla atop each filled tortilla.
• bake quesadillas in the preheated oven until cheese is melted, 5 to 7 minutes. cut into wedges to serve.

annie's fruit salsa and cinnamon chips

Ingredients

• Servings: 10
• 2 kiwis, peeled and diced
• 2 apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• in a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. cover and chill in the refrigerator at least 15 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• coat one side of each flour tortilla with butter flavored cooking spray. cut into wedges and arrange in a single layer on a large baking sheet. sprinkle wedges with desired amount of cinnamon sugar. spray again with cooking spray.
• bake in the preheated oven 8 to 10 minutes. repeat with any remaining tortilla wedges. allow to cool approximately 15 minutes. serve with chilled fruit mixture.

twice baked potatoes

Ingredients

• Servings: 4
• 4 large baking potatoes
• 1/2 pound bacon
• 4 tablespoons butter
• 1 large onion, chopped
• 1/2 cup chopped fresh mushrooms
• 1 teaspoon crushed red pepper
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1 teaspoon chopped fresh chives
• 1 teaspoon salt
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package shredded cheddar cheese
• 1 teaspoon dry bread crumbs

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• preheat oven to 400 degrees f (200 degrees c). use a fork to pierce the potato skins.
• bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven.
• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• over medium-low heat melt the butter in a large saucepan. combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt. cook slowly, stirring occasionally until the onions are soft.
• slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl. transfer the onion mixture to the bowl. mix in the sour cream. pour in 1/2 of the cheese and continue mixing until all ingredients are well blended.
• using a large spoon, fill the potato skins with the mixture. top with bread crumbs, the remaining cheese and bacon.
• return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown.

Mouth-watering Stuffed Mushrooms

Ingredients

• Servings: 12
• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). spray a baking sheet with cooking spray. clean mushrooms with a damp paper towel. carefully break off stems. chop stems extremely fine, discarding tough end of stems.
• heat oil in a large skillet over medium heat. add garlic and chopped mushroom stems to the skillet. fry until any moisture has disappeared, taking care not to burn garlic. set aside to cool.
• when garlic and mushroom mixture is no longer hot, stir in cream cheese, parmesan cheese, black pepper, onion powder and cayenne pepper. mixture should be very thick. using a little spoon, fill each mushroom cap with a generous amount of stuffing. arrange the mushroom caps on prepared cookie sheet.
• bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Easy Salmon Patties

Ingredients

• Servings: 8
• 1 (15 ounce) can salmon, drained and liquid reserved
• 1/3 cup chopped onion
• 1 egg
• 1/2 cup all-purpose flour, or more as needed
• 1 1/2 teaspoons baking powder
• 2 cups shortening, or more as needed
• 1/4 cup cornmeal, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins


• mix salmon, onion, and egg together in a bowl; stir in flour. stir baking powder and 2 tablespoons reserved salmon liquid together in a separate bowl; stir into salmon mixture until mixture holds together when shaped. add more flour if mixture is too soft. add more reserved salmon liquid if mixture is too firm. shape salmon mixture into small patties.
• heat shortening in a skillet over medium heat.
• spread cornmeal into a shallow bowl and press patties into cornmeal until evenly coated on both sides.
• fry patties in the hot shortening until golden brown, about 5 minutes per side. transfer patties to a paper towel-lined plate using a slotted spoon.

kielbasa appetizers

Ingredients

• Servings: 8
• 18 fluid ounces
• 1 (18 ounce) bottle barbecue sauce
• 1/2 cup brown sugar
• 1/4 cup dijon mustard
• 2 pounds kielbasa (polish) sausage, cut into 1/2 inch pieces

Recipe

Preparation Time: 5 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 10 mins


• combine the , barbecue sauce, brown sugar, and dijon mustard in a large skillet over medium heat. bring to a boil, stirring occasionally; reduce heat to low and add the kielbasa. simmer until kielbasa is browned and glazed, about 1 hour.

italian salami appetizer kebabs

Ingredients

• Servings: 12
• 12 fully cooked frozen meatballs (1/2-oz. each), thawed
• 12 large fresh basil leaves
• 12 cherry tomatoes
• 12 small fresh mozzarella cheese balls*
• 6 slices deli-sliced margherita® genoa or hard salami, halved
• 12 (4 inch) bamboo skewers or cocktail sticks

Recipe

Preparation Time: 5 mins Cook Time: 6 mins Ready Time: 20 mins


• in skillet over medium heat cook meatballs 5 to 6 minutes or until heated through; turn frequently to brown.
• to assemble kebabs, wrap 1 basil leaf around 1 cherry tomato; thread skewer. thread 1 heated meatball. wrap 1 mozzarella ball with a halved salami slice; thread skewer. repeat with remaining ingredients to form 12 skewers.

drunken shrimp

Ingredients

• Servings: 6
• 2 tablespoons canola oil
• 1 onion, chopped
• 6 cloves garlic, chopped
• 2 tablespoons minced fresh ginger root
• 2 pounds large shrimp, peeled and deveined
• 1 pinch salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon red pepper flakes, or to taste
• 3/4 cup
• 1/4 cup ketchup
• 1 tablespoon white sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 tablespoon toasted sesame oil
• 3 green onions, chopped

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• heat canola oil in a large skillet over high heat, and cook and stir onion, garlic, and ginger just until fragrant, about 15 seconds. add the shrimp, salt, and black pepper, and cook and stir until the shrimp is slightly pink, about 5 minutes. stir in the , ketchup, and sugar, and bring the sauce to a boil.
• dissolve the cornstarch in the water, and stir into the boiling sauce. cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat is no longer transparent in the center, about 5 minutes. stir in the sesame oil; remove from heat. sprinkle with the green onions.

grilled salmon skewers

Ingredients

• Servings: 12
• 1 pound salmon filet without skin
• 1/4 cup soy sauce
• 1/4 cup honey
• 1 tablespoon rice vinegar
• 1 teaspoon minced fresh ginger root
• 1 clove fresh garlic, minced
• pinch of freshly ground black pepper
• 12 fresh lemon wedges
• 12 skewers

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 53 mins


• slice salmon lengthwise into 12 long strips, and thread each a soaked wooden skewer. place in a shallow dish.
• in a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper. pour over skewers, turning to coat. let stand at room temperature for 30 minutes. when finished marinating, transfer marinade to a small saucepan, and simmer for several minutes.
• preheat an outdoor grill for medium-high heat.
• lightly oil grill grate. thread 1 lemon wedge the end of each skewer. cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish flakes easily with a fork.