I can’t believe this hasn’t been posted earlier. It’s a recipe I’ve made so many times, mainly because it’s so easy, includes Boursin cheese and is pretty because of the way you assemble the bread in a ring. I’ve put lots of things on it, so choose your own adventure!
Ingredients: 2 Pillsbury Italian bread tubes Olive oil Italian, bagel or other seasoning
Plus any of these things to taste: Deli turkey or ham Salami or bacon Roasted red peppers Pesto Lettuce Tomato Avocado (I mash up with a little salt and lime) Cheese Boursin
Remove the italian bread from the tubes, and pinch together to form a ring. Brush on a little olive oil and seasoning. Put some diagonal slices into the top of the dough if you’re feeling fancy. Cook according to package directions (on parchment so you don’t have to wash the pan) and let cool.
Slice bread horizontally, spread with boursin on both sides (or avocado or pesto on one side), then pile on the ingredients. If serving later, cover with foil and put in warm oven. Maybe do lettuce and tomato on the side or add at the last minute.
Move over regular queso, there is a new game in town. Looking for something different for a weekend of football? No matter who your favorite team is, this will be the clear winner. Thanks to Jessica for something new to add to your Superbowl menu.
Looking for a new and different New Years appetizer? Our sister-in-law, Amy, shared her latest and greatest, that happened to be her sister’s recipe. Thanks, Julie! She told us it was quick and easy and she is right. She told us it had the word Neimans in it and we were scared it would have a gazillion ingredients. She told us it came from Julie and we knew it would be perfect! We wish you all a very Happy New Year and a year full of memory making, good food, and fellowship.
5-6 green onions, chopped
8 oz cheddar cheese, shredded
1 1/2 cup mayonnaise
1 jar of real bacon bits
1 small pkg of slivered almonds, lightly toasted
Mix the onion, cheese, mayo, bacon, and almonds. You can put in your best bowl, because this recipe does not require the oven. Chill for a couple of hours.
Having made this recipe so many times, I have forgotten who Laurel actually is. What I haven’t forgotten is that is one the most requested recipes. I can’t believe I haven’t posted it.
I have tried several different variations of stuffed mushrooms, but this one is tried and true. These are often made the day before and covered with foil until ready to bake.
25 mushrooms, whole
1/4 cup of butter, melted
1/2 cup Parmesan cheese
1/4 cup mushrooms stems, finely chopped
1/4 t. garlic salt
4 oz of cream cheese, softened
Line baking tray with foil. Wash and remove the caps from the mushrooms. Brush the tops with butter and place on the baking sheet.
In a medium bowl, combine the Parmesan cheese, mushrooms stems, garlic salt, and cream cheese, blending well. Fill the caps with the mixture. Bake at 350 degrees for 15 minutes.
I have always been told that these could be frozen prior to baking. If you opt for this, you will bake for 20-25 minutes.
We had so much fun with Truman in town seeing us last week. After doing a little indoor skydiving, we went to Dave & Busters and had chocolate fondue. It was such a hit that the next night, we decided to make cheddar cheese fondue. It was loved by all! We served it with three kinds of bread (pretzel rolls, ciabatta and wheat bread), roasted potatoes, mushrooms, broccoli and squash (the veggies we had on hand) and chicken apple sausage. Do this with your kids for a really fun night!
Fondue Accompaniments: Any kind of bread Veggies Chicken sausage
Toss the shredded cheddar cheese with cornstarch in a large bowl. Set aside.
In a medium saucepan over low heat, whisk the milk, mustard, Worcestershire, salt, white pepper, and nutmeg, stirring occasionally, until it is hot and begins to gently bubble. Using a whisk, gradually add in the cheese. Cook over low heat, stirring constantly, until cheese is melted and mixture is smooth and bubbling. Season to taste with additional salt and pepper if necessary.
Pour the mixture into a fondue pot or bread bowl. Serve immediately with accompaniments on fondue forks or skewers.
Angela was gracious to share this smash hit of a recipe. Recently a group of girls sat around a fire pit sipping wine and snacking on this mix. If you are a salty sweet kind of gal, you will love this. This time of year so many events pop up that require bringing a snack. I’m serving this at a pool party, bridge club (for my mom), Pokeno party, and husband’s work party. Perfect for all. I made a double batch and bagged it in gallon Ziploc bags. Enjoy!
6 cups mini pretzels
2 cups of oyster crackers
2 cups of unsalted peanuts
2 cups of cashews
1 cup maple syrup
1/4 cup of canola oil
3 Tbsp dry mustard
2 tsp kosher salt
1 tsp of cayenne pepper, more or less for spicy flavor
Toss together the crackers, pretzels, and nuts in a large bowl. Stir the syrup, oil, dry mustard, salt, and cayenne pepper in a smaller bowl. Gently add the wet ingredients to the dry ingredients until well coated. Bake at 325 on 2 large cookie sheets lined with parchment paper, tossing once for 25-30 minutes. Let cool and mix.
Store at room temperature for 3 weeks. Makes 6- 2 cup portions.
Looking for something new and different? Watching college basketball equals great food and company We decided it was healthy (without piling it on a chip). Thumbs up for games well played and even a bigger thumbs up for great new appetizer. Mandy is new to Texas and is 2 for 2 with great recipes.
1 can chick peas, rinsed and drained
1 garlic clove
3 cups cilantro, chopped
3 T. extra virgin olive oil
1 T. lemon juice
1 avocado, chopped (use two if they are small)
course salt and pepper to taste
lemon wedges, garnish
Blend all ingredients in a food processor (with the exception of the lemon wedges) until is the perfect consistency for dipping. Once blended, put in a bowl and drizzle with a little more olive oil (approximately a tablespoon) and garnish with lemon wedges.