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Submitted by Matt Kern

Ingredients

• 1⁄2 cup milk
• 2 slices white sandwich bread
• 1 1⁄2 lb. ground veal or pork
• 2 cups mashed potatoes
• 2⁄3 cup finely chopped parsley
• 8 eggs
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste
• Canola oil, for frying
• 1⁄2 cup flour
• 1 cup plain bread crumbs

Instructions

Pour milk over bread in a bowl; let soak for 10 minutes.… Read More »

Submitted by June Edwards

June told me that this is one of her favorite appetizers. She serves it with sesame thin, crisp crackers that she buys at Publix.  They can be found with the specialty crackers on the bread aisle.   I can’t wait to try this!

Source:  My Recipes

Ingredients

• 2 tablespoons finely chopped pickled ginger
• 2 tablespoons unseasoned rice vinegar

• 1 teaspoon soy sauce

• 1/2 teaspoon sesame oil

• 3 tablespoons thinly sliced green onion

• 12 ounces fresh tuna, finely diced $

• 1 tablespoon toasted sesame seeds

Preparation

Combine first 5 ingredients in a medium bowl.… Read More »

Thanks to Pamela M. for forwarding this to me!

Source: Women’s Day

If eating 20 chicken wings makes you feel bad about yourself, try this just-as-satisfying roasted cauliflower. Cut a head of cauliflower into bite-size chunks. Whisk together ½ cup each flour and water and 1 Tbsp hot sauce. Add the cauliflower and toss to coat.… Read More »

Source: Cooking Light

It’s a quick snack to make before dinner. Throw all the ingredients into a food processor, give it a whirl, and presto–you’ve bought yourself an hour to make a meal. Healthy dippers include baby carrots, radishes, jicama, and sugar snap peas.

Ingredients 5 tablespoons water 1/4 cup fresh lemon juice $ 1/4 cup tahini (roasted sesame seed paste) 3 tablespoons olive oil $ 1/2 teaspoon salt $ 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed and drained 1 garlic clove, crushed $ 1/2 teaspoon paprika (optional) Fresh chopped flat-leaf parsley (optional) 1 tablespoon pine nuts, toasted (optional)   Preparation 1.… Read More »

Mushroom Puffs

See original recipe from Southern Living

Ingredients

• 1 (8-oz.) package cream cheese, softened*
• 1 (8-oz.) can mushroom pieces and stems, drained and chopped
• 1/4 cup finely chopped onion
• 1/4 cup grated Parmesan cheese
• 1 tablespoon finely chopped green onion
• 1/4 teaspoon hot sauce
• 1 large egg
• 1 (17.3-oz.) package frozen puff pastry sheets, thawed
• Parchment paper
• 2 teaspoons freshly ground pepper

 

Preparation

1. Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth.

… Read More »

 I’m responsible for bringing an appetizer to my cousin’s house for Christmas dinner.  I’m making this because it looks FABULOUS and I want to try something new.  I found the recipe at Noble Pig.  The recipe is below but you can check out step by step photos at Noble Pig’s Website.

 

Serves 6-8

Ingredients

• 1 whole wheel of Brie (19 ounces) Costco sells one, President Brie is the best for this recipe
• 1 cup Kahlua
• 1 cup packed light brown sugar
• 1 cup chopped pecans (I do leave mine mostly whole for looks)
• Serve with Keebler Club crackers

Directions

• Preheat oven to 350 degrees.

… Read More »

Source: Closet Cooking

 

Ingredients

• 1 pound brussels sprouts, trimmed and quartered
• 1 tablespoon olive oil
• salt and pepper to taste
• 2 cloves garlic, unpeeled
• 1/2 teaspoon thyme, chopped
• 4 ounces cream cheese, room temperature
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 3/4 cup mozzarella, shredded
• 1/4 cup parmigiano-reggiano (parmesan), grated
• salt and pepper to taste

Directions:

1. Toss the brussels sprouts in the olive oil, salt and pepper, spread them out in a single layer on a baking sheet along with the cloves of garlic and roast in a preheated 400F oven until golden brown, about 20-30 minutes, flipping half way through.

… Read More »

Update:   I just found out from my food allergy expert friend (Dr. Debbie Sumner) that Biscoff spread is NUT FREE!   Hooray!

My friend/neighbor Shannon Dill served these at our December Book Club meeting last month.   Since then I’ve served them three different times.   Everyone asks exactly what I asked Shannon:  “What is this spread?!   It taste just like the cookies on Delta flights!”… Read More »