Recipezaar: Eggs/Dairy,Finger Food recipes

Cheese-And-Olive Loaf

Wed, 29 Jul 2009 02:25:32 -0400

Think about adding herbs, bits of bacon, cubes of cooked chicken, canned tuna, chopped sauteed onions, sun-dried tomatoes or diced ham. Chez Patricia Wells: A Dinner with Friends and Truffles-Lots of Them. This loaf will keep for up to three days, if wrapped well in saran wrap or tin foil. If served in true French fashion, this loaf is meant to be served as pre-dinner nibble with a glass of Champagne or white wine or a chilled rose. It is also very good served with salads. -- posted by Manami

Aioli Shrimp and Dill Canapes

Thu, 30 Jul 2009 03:03:07 -0400

Tiny cocktail shrimp with aioli on toast, topped with bits of fresh lemon zest and feathery dill. Very pretty dinner party appetizers. -- posted by BecR

Grilled Chicken Sandwiches With Mustard Marinade

Fri, 31 Jul 2009 11:56:35 -0400

We have made these quite often and it seems that every time - we either add something new or sub with something else - and all versions turn out great! It has a lot to do with the fantastic marinade! marthastewart.com :) -- posted by Manami

Flat Bread With Goat Cheese, Arugula, and Balsamic Glaze

Sun, 02 Aug 2009 10:06:57 -0400

This appetizer was inspired by a lunch I had with Gone Fishin at The Spa at Lake Austin. The flat bread I used was Croccantini, large, thin crackers I found at Whole Foods. We served this one night for appetizers to good friends while sipping wonderful wine! -- posted by Trinkets

Delicious Southern Style Deviled Eggs

Mon, 03 Aug 2009 11:33:04 -0400

Deviled eggs take on many variations, and in the South it is a point of pride to make deviled eggs that disappear first at gatherings. This is the one that disappears first at my family gatherings. -- posted by breezermom

Elaine's Famous Zucchini Bread

Thu, 06 Aug 2009 11:25:17 -0400

This recipe has been in my family since I can remember. Always a big hit no matter who makes it. The honey makes the crust a little chewy. I like the nuts finely crushed use different kinds. It's pretty sweet and great warmed up with some butter on it; hard to believe there's Zucchini in it! -- posted by jimjam63

Country Style California Olive, Thyme and Cheese Scones/Biscuits

Sun, 09 Aug 2009 21:44:33 -0400

This Californian olive recipe was sent to me by some lovely Bed and Breakfast guests (now good friends), who come from Temecula in California. They have stayed with us a couple of times now and love this part of SW France, and the food and wine! They grow olives and avocados, and regularly send me a selection of "California Growers" recipe leaflets, magazines and cookbooks, as well as a box of avocados every year! Always a treat! I have made these scones/biscuits several times now for appetisers and nibbles, as well as for picnics - they are delicious when eaten warm with fresh butter, mustard and ham. I make these with French olives, but I am sure my friends don't mind! -- posted by French Tart

Mushroom-And-Goat Cheese Bechamel Pizza

Sun, 09 Aug 2009 22:19:17 -0400

"To give these individual pizzas an extra-luxe topping, Chef Andres Barrera makes a velvety bechamel sauce with goat cheese and freshly grated nutmeg (delicious), then adds dollops of sauteed mushrooms." From Rocking The Wine World: City Winery, F&W Magazine, April 2009 edition. The 2007 Palacios Remondo Plácet is delicious with these pizzas; like many oak-influenced Spanish whites, it has an earthy roundness that goes well with mushrooms. Another wonderful choice is the vanilla-edged 2007 Cune Monopole.All I can say is that these are wonderfully fantastic! :) Staff favorite, easily made ahead of time. -- posted by Manami

Fig Jam and Goat Cheese Crostini

Mon, 17 Aug 2009 02:18:54 -0400

Flavors of fallsage and figspair up with tangy goat cheese for an elegant appetizer thats a perfect pairing for a glass of bubbly. The toasts can be made up to a day ahead and stored at room temperature in an airtight container. The sage can also be prepared a day ahead, loosely wrapped in a paper towel, and stored in an airtight container. Fig jam can be purchased at high-end grocery stores. Quince jam, a.k.a. membrillo, would also be delicious here. Taken from CHOW.com -- posted by alligirl

Old-Fashioned Baked Egg Custard Tart With Nutmeg

Tue, 18 Aug 2009 03:12:41 -0400

A taste of my childhood, my grandmother made the most amazing Egg Custard, as we used to call it! In the absence of lard, or if you are vegetarian, use a white vegetable cooking fat, but NOT margarine, as the white fat gives the pastry its crispness. Serve this tart at room temperature with cream or just "naked"! You can buy these delectable little tarts in most British bakeries, but they always taste better when they have been made at home. This old-fashioned custard tart needs a thick, wobbly filling, so I've used a round tin with sloping sides and a rim, which gives a good depth. The nutmeg is very important to the flavour, so always use it freshly grated and grate it on to a piece of foil, which helps when you have to sprinkle it on quickly when it goes into the oven. -- posted by French Tart

Nutty Cheese Ball

Fri, 21 Aug 2009 12:07:54 -0400

Found this recipe in my Kitchen Aid mixer manual. I am sure it can be made just as easily without the mixer though. Cooking time is chill time. -- posted by KellyMac6

Rich Mallow and Honey Almond Fudge

Mon, 24 Aug 2009 10:31:39 -0400

Ive adapted this recipe from one I found on the Simply Great Meals website. The original recipe uses pistachios; Ive used honey-roasted almonds. Obviously, you could use whatever nuts you fancy or a mixture of several different nuts. Once youve melted your chocolate, butter and marshmallows, no more cooking is required. Great for lunchbox snacks, picnics and potlucks! For the best results, use top quality chocolate rather than cooking chocolate. Ive suggested Lindt, and if you choose one with orange or peppermint chips, youll add another subtle flavour. Ive wondered also about using a fruit juice instead of the water but havent tried this yet. The conversions you may need: 90g = 3oz; 250g = 8oz. -- posted by bluemoon downunder

Chili Relleno Squares

Mon, 31 Aug 2009 11:40:21 -0400

From a Taste of Home subscription booklet. Submitted by Fran Carll -- posted by Recipe Junkie

Pepperoni Cheese Bread / Calzone

Tue, 01 Sep 2009 12:02:08 -0400

This recipe uses a scone/damper dough for the bread, so no major kneading or waiting around for dough to rise. What you use to fill it is limited only by your imagination - pepperoni, ham, chicken, whatever takes your fancy! Note: you can make self-raising flour by mixing 2 cups all-purpose flour with 2 1/2 teaspoons of baking powder and a pinch of salt. -- posted by Dottygumdrop

World's Very Best Popovers

Tue, 01 Sep 2009 13:27:50 -0400

These popovers come out so light and fluffy, with the slightest hint of vanilla and cinnamon. Though the recipe is difficult, it is worth it! -- posted by Vinn

Potted Shrimps for a Traditional Yorkshire Shrimp Tea

Wed, 02 Sep 2009 02:56:56 -0400

Delicate pink shrimps nestled in spiced butter that are packed into earthenware pots, and sealed with golden clarified butter - quintessential British fare that is tinged with timeless elegance of an old-fashioned Seaside teatime treat! Although Morecambe Bay in the North West of England is most famous for its potted shrimps, I remember these amazing Yorkshire Shrimp Teas from my childhood; you would see signs outside country cottages and farmhouses along the Yorkshire coastline near Scarborough and Whitby. Potted shrimps are traditionally served with hot toast and lashings of hot (preferably Yorkshire) tea! Serve these potted shrimp as appetisers, or for a real Yorkshire Shrimp Tea - with hot buttered toast, fresh lemon wedges and a pot of tea. This recipe is based on a 19th century recipe found in an old country cookbook, which I bought in an antique bookshop in England. (Prep time includes chilling time.) -- posted by French Tart

Herbed Cheese Pinwheels

Thu, 03 Sep 2009 14:09:43 -0400

This is a savoury version of elephant ears. I came up with it when I wanted to bake a simple yet tasty appetiser for my family. The herbs and cheese can be varied to your liking. I hope you enjoy them as much as we do! :) The dough was inspired by this recipe: Recipe #40835 -- posted by Lalaloula

Stilton Burgers

Sun, 06 Sep 2009 09:06:56 -0400

Send the last lazy days of the season out in style by grilling peak-quality meats, fruits, fish and even vegetables. This burger is truly beautiful and it tastes superb, with the cheese melting over the beef with caramelized onions atop - with fresh green lettuce and sliced tomato on the bottom - it looks very pretty. Cooking Light Magazine, September 2009 edition. -- posted by Manami

Grilled Turkey Burgers With Cheddar and Smoky Aioli

Sun, 06 Sep 2009 09:11:18 -0400

I took the ground turkey meat and added, a Moroccan-spiced aioli to keep the burgers moist, which gives them tons of flavor. Bon Appetit Cover on Magazine, August 2009. Smoked Paprika was used and this you can find in the spice aisle at your supermarket. Recipe comes from the Bon Appetit Test Kitchen.;) -- posted by Manami

Irish and Scottish Gaelic Soda Bread Scones

Tue, 08 Sep 2009 11:00:40 -0400

Delicious and easy to make soda bread scones, which are perfect when served alongside soups, stews or an Irish or Scottish breakfast. These can be whipped up in a trice and make a nice alternative to bread.........they are also delectable when eaten hot, split and spread with fresh butter. -- posted by French Tart

Cranberry Orange Cheese Ball

Tue, 08 Sep 2009 15:44:29 -0400

This tastes great on Keebler's Townhouse Topper crackers! I take this to our holiday get togethers and always have people asking for the recipe...It's very easy to remember since it only has 3 ingredients!!! -- posted by Rollin in the Dough!

Chewy Instant Oatmeal "pack" Cookies

Wed, 09 Sep 2009 01:54:07 -0400

Trying to figure out what to do with all of those instant oatmeal individual packs? Now you can convert them into a yummy soft and chewy oatmeal cookie! -- posted by Ms.SoulChef

Inspirational Goat's Cheese on Garlic Ciabatta Toast

Wed, 09 Sep 2009 17:18:49 -0400

Toasted goat's cheese on toast that has been spread with garlic paste.......and then served on mixed salad leaves - brilliant! I am hooked on Nigel Slater's new programme, "Simple Suppers", where he prepares and cooks food just the way I like it...........fresh, seasonal, unpretentious, flexible and hearty. This is one of Nigel's "Inspirational" recipes that was shown on his first programme. In the absence of ciabatta bread, I would be inclined to use any rustic bread........with lots of body! (Recipe from NIgel Slater's Simple Suppers and the Digin site.) -- posted by French Tart

Pears With Herbed Goat Cheese and Fig Preserves

Wed, 09 Sep 2009 17:45:19 -0400

Serve as a lovely autumnal snack or appetizer--goes great with a baguette and a glass of wine! -- posted by BecR

Reblochon Tarts With Bacon & Fingerling Potatoes

Mon, 14 Sep 2009 15:25:34 -0400

F&W Magazine, October 2008 edition. Terrence Brenan s the author of this recipe as it originally appeared in this edition. From Pairing of the Day: October 2008, Strategies for Cooking with Cheese. With a golden layer of puff pastry topped by caramelized onions, soft potatoes, bacon and tangy Reblochon cheese, this tart is lighter than the sum of its parts, making for a satisfying fall dish thats great any time of day. The Reblochon, a washed-rind cheese from France, can be replaced with a robust Taleggio from northern Italy or the smooth French soft-ripened cows-milk cheese Saint-Andre. Wine suggestions: the earthy, berry-rich flavors of Pinot Noirs from Californias Santa Lucia Highlands work well as partners for washed-rind cheeses like the Reblochon in this tart. Jason Miller likes to pour the silky 2005 Logan Pinot Noir. The floral 2006 Morgan Twelve Clones is an equally good option Now that I have finished with the preliminaries I have to say these were delicious - with cheese being melted over the caramelized onions was a real treat - to say the least. ;) -- posted by Manami

Potato, Scallion, Dill and Cheese Frittata

Thu, 17 Sep 2009 10:43:12 -0400

Make this the night before and leave in the fridge. Delicious with mayo or ketchup. For a non-veggie option add a couple of slices of ham. -- posted by English_Rose

London's Borough Market Chocolate Brownies

Fri, 18 Sep 2009 10:50:00 -0400

Borough market brownie-maker Matt Jones shared his infamous dense chocolate brownie recipe on BBC Good Food, and I am posting it here for safe-keeping! For anyone who has tasted one of these brownies, the experience is sublime.......deep, intense and chewy brownies that are packed full of lucious chocolate! Borough Market is London's oldest food market, its origins date back from the time when the Romans built the original London Bridge. And, although it has moved from where it was originally established, Borough Market has occupied its current site for the last 250 years. You can find both food and non-food items in this market, but locals regularly go here to get fresh produce from various parts of the British Isles. One of the most popular foodie treats in the market, is the ostrich burger, as well as these delicious brownies. Makes 12 LARGE squidgy brownies. -- posted by French Tart

Spiced Autumn Walnut and Golden Syrup Tart-Pie

Fri, 25 Sep 2009 00:58:40 -0400

This sticky and lightly spiced walnut tart is absolutely perfect for any autumn gathering, especially Thanksgiving, Halloween or Bonfire Night. It combines walnuts together with warm spices and a hint of orange, which are all bound together in a buttery syrup filling.......if you cannot get hold of golden syrup, you can use honey instead. Serve this pie with a dollop of cream, crème fraiche or yoghurt. -- posted by French Tart

Addictive Jalapeno Popper Bites

Mon, 28 Sep 2009 12:30:52 -0400

I've always loved those bacon wrapped jalapenos that people make at BBQ's but I could never eat them without either burning my mouth from the molten cream cheese filling or squirting it out all over myself. Not to mention how difficult it is to try and figure out how to roast a whole jalapeno on the BBQ without the filling leaking out. So, I came up with this variation and it has been the first thing gone at every party since!! -- posted by MPetty679

Feta and Spinach Rolls

Wed, 30 Sep 2009 14:52:32 -0400

My own invention that I took to a party yesterday and got asked for the recipe aseveral times. Aus puff pastry comes as interleaved sheets of which there are 6 in a 1kg packet. -- posted by JustJanS

Tuna & Cherry Pepper Sandwiches

Sun, 04 Oct 2009 01:43:18 -0400

Found this recipe in Cowgirl Cuisine by Paula Disbrowe. In the book she says "her life sounds like a fantasy." After working as food editor at a magazine in NYC - Paula Disbrowe moved to Rio Frio, Texas, to be the chef at Hart & Hind Fitness Ranch. Not long after in 2005, she and her husband bought a 100 acre working ranch in Texas's Nueces Canyon. She shares recipes that exemplify ranch eating but with a lighter approach, like her chili made with turkey, white beans and sage, and tostadas topped with shredded chicken and crunchy citru slaw. This recipe is considered the best of the best exclusive! Have tweaked it slightly because of personal preference! :) -- posted by Manami

Speedy Chicken Empanadas

Mon, 05 Oct 2009 16:46:36 -0400

This recipe I borrowed from Paula deen and tweaked it to make my own. My whole family, even the picky 3 year old loves it! -- posted by GingerlyJ

Herbed Chicken and Hot-Pepper Sandwiches

Mon, 05 Oct 2009 16:50:44 -0400

This dish is easy to prepare and travels well -- perfect for everyday meals and autumn picnics. To save time purchase a rotisserie chicken from the deli to make this entire dish in less than 15 minutes. From Country Living. Did not account for the 1 1/2 hours marinating time. :) -- posted by Manami

An Indoor Camembert Picnic Platter for Parties and Fêtes!

Mon, 05 Oct 2009 17:05:54 -0400

Picnic like the French with a perfectly ripe Camembert, some garlicky sausage and a fresh, crusty baguette - eh voila! No need to go outside for a picnic, if the weather is inclement; enjoy a picnic in your kitchen at the kitchen table, or use the cheese platter as a centrepiece for parties, fêtes, cocktails or social gatherings! Lay a tartan rug on the table and use wicker baskets or a hamper if you wish...........be as "rustique" or as "chic" as you want to be! Great for Christmas, Thanksgiving, New Year, as well as for a summer picnics of course! -- posted by French Tart

Potato Skinnies

Tue, 06 Oct 2009 16:00:43 -0400

I love potato skins but I don't love the calories, this recipe has less than half the calories but still has the great taste -- posted by GingerlyJ

Alouette Baby Brie Toasts With Pear and Chocolate Wine Sauce

Mon, 12 Oct 2009 17:56:21 -0400

Impressive and delicious appetizer that with a little pre-work assembles quickly just before guests arrive. Sure to impress with both flavor and presentation! -- posted by Wish I Could Cook

Kolobki (Russian Cottage Cheese Donuts)

Thu, 15 Oct 2009 14:36:15 -0400

Posting this for safe-keeping, will tweak it later. Kolobok (kuh-luh-bOck) is a dough ball from a Russian fairy tale. These fried gems are fun for kids, tasty calcium for adults. To be clear, I wouldn't feed this to my toddler because of the fried aspect, but I loved them when I was little! -- posted by Lighty

Bacon Cheddar Ranch Pull Apart Bread

Thu, 15 Oct 2009 14:40:01 -0400

This recipe came from the Pampered Chef Cookbook Kids in the Kitchen, It's something simple that my kids love putting together -- posted by GingerlyJ

Autumn Maple Pecan Layer Cake With Penuche Fudge Frosting

Thu, 15 Oct 2009 16:08:20 -0400

This wonderful cake recipe is an adapted one from the Magnolia Bakery Cookbook. The penuche fudge frosting is an old Southern recipe. Makes a very attractive presentation, especially when the cake plate is adorned with beautiful autumn leaves. This cake freezes beautifully, just allow the cake to defrost completely before filling and frosting the layers. I recommend Canadian or Vermont maple syrup and Georgia or Texas pecans, but you can use any pure maple syrup and could use walnuts, although we prefer pecans in this recipe. -- posted by BecR

Fondue of the Apocalypse

Mon, 19 Oct 2009 13:36:34 -0400

A smoky, earthy fondue, created for one of my movie watching, wine and cheese parties. -- posted by Blayke Humphrey

Mushroom Garlic Cream Tarts

Mon, 19 Oct 2009 14:20:21 -0400

This is a recipe from Pillsbury.com. l always have to double the recipe because they get eaten up so fast. People can't believe it only take 15 minutes to throw these little gems together. If you end up doubling the recipe, I suggest using just 3 Tbsp butter and 3/4 cup cream. Otherwise the filling can get a little runny. This is a very easy recipe to change according to your tastes. Substitute olives for mushrooms, use chives, chopped nuts, even artichoke hearts, whatever you like. I also generally use margarine, light cream and low fat crescent rolls and they're still delicious. You can't go wrong with this recipe. Enjoy!! -- posted by quiet603

Jimmy Deans's Balls

Mon, 19 Oct 2009 21:11:14 -0400

I remember this was my grandmothers go to appeitzer for parties -- posted by GingerlyJ

Sour Cream Cheese Puffs

Tue, 20 Oct 2009 17:46:58 -0400

Recipe by Annie Darling, Minneapolis MN. Annie says "she makes these pretty little puffs for all occasions - from a football party to a wedding rehearsal dinner." tasteifhome.com//appetizers -- posted by Manami

Croque Monsieur Puffs

Mon, 26 Oct 2009 17:24:10 -0400

My latest crush is this new incarnation of gourgeres, or cheese puffs. These were inspired by the classic French ham-and-cheese sandwich, Croque Monsieur. If you're serving only one thing with cocktails before dinner, it would have to be these heavenly puffs. They're perfect for "popping" in between sips of a Pear Thyme Fizz or Peach 75. -- posted by College Girl

Bed and Breakfast Spiced Pumpkin Scones With Honey Butter

Mon, 02 Nov 2009 12:04:21 -0500

Gorgeous spiced pumpkin scones with honey butter - what a treat for the tea-time table during autumn and winter. I have made these twice now and love the combination of the honey butter with the scones, although they are also delicious with plain unsalted butter. This recipe came from an Australian "Olive" magazine that was sent to me, apparently, Queensland is famous for its blue pumpkins where this recipe originates from - I added the spices as well as the honey butter! A wonderful recipe for the cooler months, but as it uses tinned or frozen pumpkin, these can be made all year around. If you don't want to serve these with the honey butter, just split them whilst warm and spread with normal butter or cream. Mixed spice is a British spice mixture, I have a recipe for this on RZ: Recipe #266688 -- posted by French Tart

Cheese, Endive and Cranberry Canapes

Fri, 06 Nov 2009 12:17:34 -0500

This recipe works well with blue cheese such as Stilton or Roquefort, or a soft garlic and herb cheese, or a goat cheese. -- posted by English_Rose

Savory Sausage Breakfast Rolls

Sat, 07 Nov 2009 12:43:00 -0500

These are filled with sausage and Gruyere cheese and boy do they hit the spot! We added red pepper flakes and it made it even more delectable. We used turkey sausage but reduced-fat pork sausages were used in the original which I found in Cooking Light Magazine, October 2009 edition. -- posted by Manami

Sugar Cookie Cut-Outs

Sun, 08 Nov 2009 09:00:53 -0500

I had misplaced this recipe and recently found it again. When DD was in Kindergarten the children had to take turns bringing a snack to school for everyone to share and DD loved to bring these cookies. I love this recipe because it doesn't require refrigeration before rolling out and because the cookies always turned out beautifully. The recipe is from a little booklet called Wilton Christmas Recipes & Ideas. Note: If you're using margarine, be sure to use the hard margarine that comes in a brick like butter, not soft tub margarine. -- posted by Dreamer in Ontario

Velveeta Cheezy Dip

Tue, 10 Nov 2009 16:30:15 -0500

this is a good dip to use with tortilla chips. My family loves it. Not sure where it came from. A friend gave it to me. -- posted by Chef #1441994

Traditional Scottish Pure Butter Shortbread Cookies - Biscuits

Tue, 24 Nov 2009 13:49:57 -0500

Scotland's favorite tea-time or Christmas Holiday cookie! The very best fresh dairy butter is a requirement in these cookies, for flavor. Make them into squares or "Petticoat Tails", or any shape you wish. Great for gift giving. Our family favorite recipe, adapted from "Having Tea". -- posted by BecR

Fresh Vegetable Pizza

Thu, 26 Nov 2009 02:47:03 -0500

A veggie pizza appetizer, served cold. Toppings can be substituted to include a variety of veggies. This is my mom's recipe, and we are unsure of the origins. One of my favorite hors d'oeuvres for the holidays! -- posted by Chef Acosta

Low Carb Jalapeno Poppers

Sat, 28 Nov 2009 17:43:54 -0500

I was craving poppers but didn't want super greasy bacon or high carb breading so I invented these... Sometimes instead of the garlic powder and seasoning salt, I use 2 tsp of a product called Johnny's Garlic Spread Seasoning which is just awesome - I buy it at Costco here in Canada. The number of jalapenos varies depending on the size you get and how much spread you put inside each half! Tried it with fat-free cream cheese and it just didn't have a good texture. Have also used shredded taco cheese blend right out of the freezer instead of plain cheddar! -- posted by Cadillacgirl

Dinner Stuffed Bread Buns

Mon, 30 Nov 2009 01:27:53 -0500

Whenever we get close to the end of a paycheck our meals become more cheap and oft times more original because we have to use whatever we have on hand. We made this up last night and I will certainly be making it a part of our regular menu. I served it with gravy and had steamed zucchini and yellow squash on the side. The dough I chose was a harder, crusty type of bread. The type that keeps all the filling inside. I don't know how different kinds of dough will turn out with this. You can also use different fillings. I added corn to a couple of mine and it was delicious. I really want to try replacing the onion with lipton onion soup mix. Note: I made 6 dumplings with mine but dough can easily make 8 -- posted by LutieLu

Jewel Studded Holiday Fudge With Ginger and Cranberries

Tue, 01 Dec 2009 16:42:20 -0500

A delectable holiday fudge, which is the ultimate treat for anyone with a sweet tooth. This buttery, crumbly fudge is enhanced and made more festive by studding it with rich, jewel-like fruit. If you do not have stem ginger handy, you can use crystallised ginger or glace ginger instead. Making fudge the proper way involves using a sugar, jam or candy thermometer - or you can use the "soft ball" method if you do not have a suitable thermometer. Drop a small spoonful of the fudge into cold water, if it forms a malleable soft ball, the setting temperature has been reached. If you plan to make this fudge for gifts or to sell, pack the squares into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Smoked Salmon Spirals

Wed, 02 Dec 2009 11:33:47 -0500

This is a wonderful last minute or make ahead and freeze appetizer (they can be frozen up to 1 month). The recipe comes from The Canadian Living Christmas Book. Cooking time is time in freezer (must freeze for at least 4 hours). -- posted by Dreamer in Ontario

Festive Bavarian Bites

Thu, 03 Dec 2009 00:33:38 -0500

This is from the December 2009 issue of First Magazine. They look beautiful! Total time does not include time to chill. -- posted by SmoochTheCook

Applejack Turkey Sandwich

Thu, 03 Dec 2009 09:52:08 -0500

Grilled sweet peppers and onion add crunch to this sweet-smoky sandwich from Cobbler's Restaurant in Gaylord, Michigan. We used all three colors of sweet peppers - red, green and orange. It looked and tasted great! ;;)Another day-after recipe. Midwest Living Magazine, December 2009 -- posted by Manami

Warm Curry Chicken Dip

Sat, 05 Dec 2009 12:31:40 -0500

From Pampered Chef Season's Best Recipe Collection Spring/Summer 2006. "This mild, warm dip is a real crowd pleaser and is delicious served with apple slices and celery sticks." -- posted by Lille

White Christmas Holiday Eggnog Fudge

Sat, 05 Dec 2009 17:30:24 -0500

Our family favorite white fudge! White, creamy rich and oh-so-good!! I make this every year for Christmas, and give plenty away as gifts. Enjoy! -- posted by BecR

Potato & Cheese Latkes With Apple-Pear Sauce

Sun, 06 Dec 2009 11:16:25 -0500

I found these online about 6 years ago and never posted them. What I like is that they are savory and a combination of both cheese and potato.The potato-cheese latkes prep time = 15 mins & frying time = 10 mins per batch. The apple-pear sauce prep time = 10 mins & cooking time = 20 mins. While there is nothing like the traditional applesauce and sour cream, here's this variation - easy to make and tastes great!!!!;) -- posted by Manami

Chicken and Mushroom Panini

Mon, 07 Dec 2009 09:50:56 -0500

Super-Fast from Cooking Light Magazine, November 2009 edition.These were a lot of fun to make because we had a lot of help and we couldn't wait to eat these delicious sandwiches.:) -- posted by Manami

Cheese Ball Dip

Mon, 07 Dec 2009 13:50:52 -0500

Someone gave me this recipe many years ago after I tried it, loved it and had to have the recipe. It's always my favorite choice for appetizer. I always get rave reviews and it is always devoured. It's so easy to make. This great cheese ball dip is excellent served with the crackers called "Sociables". I never use anything else with it. NOTE: I often get 6-8 ounces deli ham (instead of a package of wafer thin sandwich ham) and ask them to slice it wafer thin or shave it for a recipe. -- posted by Kathy Orell

Espresso Bean Topped Chocolate Tarts

Mon, 07 Dec 2009 17:47:09 -0500

Posted by request. This is an adaptation of the recipe called "Espresso to Go" in the book Death by Chocolate Cookies by Marcel Desaulniers. I have not tried this yet. -- posted by HeatherFeather

Italian Egg Rolls

Mon, 14 Dec 2009 01:43:11 -0500

Everyone loves egg rolls! These are stuffed with sausage and spinach for an unexpected treat. Yummy! -- posted by College Girl

Easy Cheesy Chili Dip

Mon, 14 Dec 2009 15:17:20 -0500

I got this recipe from Campbells. I never can make enough! Its great for people who don't like a lot of kick in their dips, but it can be adjusted for the flaming-mouth lovers. Can be made the night before if needed. -- posted by rodeoblonde

Stuffed Prosciutto Balls

Tue, 15 Dec 2009 08:14:00 -0500

A very simple yet stylish canape for Christmas or any party! -- posted by English_Rose

Sausage Wonton Cups

Tue, 15 Dec 2009 12:49:53 -0500

I made these for my niece's first birthday and they were a huge hit. I had to make several batches and they just kept disappearing all day. I usually make a double batch to make sure they last. Also, it is usually better to have a mini cupcake pan to make these. -- posted by Bekahbv

Cranberry Muffins

Thu, 17 Dec 2009 20:45:22 -0500

This is a great breakfast and/or snack muffin! The yogurt keeps it extremely moist and the cranberries will keep you on your toes. The recipe can be halved and the finished muffins frozen. Please note that most of the prep time is slicing your cranberries! If you have a food processor, it definitely helps. -- posted by Rhapsodies

Toasted Pistachio-Cheese Arancini

Sun, 20 Dec 2009 20:41:11 -0500

Staff Favorite, Make-Ahead, Vegetarian and absolutely delicious! :) This recipe for arancini - fried risotto balls - comes from Renato Poliafito, who got it from his Sicilian cousin, Emmanuelle Samtifillipo. These arancini are the size of tangerines filled with creamy cheesy rice, studded with nuts and green peas and encased in a crunchy crust. Food & Wine Magazine, December 2009 edition. -- posted by Manami

Scallop-Spinach Spread

Mon, 21 Dec 2009 09:29:51 -0500

Coastal Living Magazine, December 2009 edition - while you are preparing other canapés, you can have this ready to serve. Also, do the same with cold hors d'oeuvres. -- posted by Manami

Curried Coconut Shrimp Balls on Bamboo Spoons

Mon, 21 Dec 2009 10:42:19 -0500

These curried coconut shrimp balls were absolutely awesome! I was very leary about making these much less trying them - I don't like coconut that much and curry and I - just don't get along! :( However, I tasted these and I was convinced - loved them thoroughly! :) Coastal Living Magazine, December 2009 edition. There is a 1 hour chill time. The disposable bamboo spoons, make cleanup a snap,; pack of 25 for $9.49 at: webrestaurantstore.com. -- posted by Manami

Melt in Your Mouth Spritz

Mon, 21 Dec 2009 16:47:09 -0500

Spritz are a Christmas staple in my family. We have tried lots of different recipes and this is a modified recipe from our top 3 favorites. -- posted by Chef Ali L

Hard-Cooked Eggs With Crisp Anchovy Crumbs

Tue, 22 Dec 2009 06:57:40 -0500

This recipe was prepared by Marcia Kiesel from F&W Magazine, 12/2008 edition. From: The Best Deviled Egg Recipes, Feast of the Seven Fishes Party. -- posted by Manami

Escargot Vol-Au-Vent. Garlic Butter Snails in Mini Vol-Au-Vents

Mon, 28 Dec 2009 13:06:33 -0500

Garlicky buttered snails served in little light vol-au-vent cases, what a treat for all snail lovers! Living in France gives me access to some wonderful escargots, as well as superb garlic and butter too. These are just brilliant when served as appetisers for New Year or any other festive gathering. The beauty of these over the classic snails served in a baker or in their shells, is that you can eat the WHOLE thing! EVERY single bit of that naughty but exceedingly nice garlic and herb butter, all in one amazing mouthful! If you are unable to get hold of mini vol-au-vents, I have posted an alternative way to make your own little puff pastry cases, using readymade pastry for ease of preparation! Allow 2 to 3 per person if these are being served with other nibbles and appetisers. (Prep time includes baking the cases if not using readymade vol-au-vent cases.) -- posted by French Tart

Buffalo Chicken Deviled Eggs (Aka Buffalo Horns)

Mon, 28 Dec 2009 16:12:38 -0500

If you love deviled eggs then you'll love this spin off with chicken, buffalo sauce, and celery. Published by Debbie Moose (Deviled Egg: 50 Recipes from Simple to Sassy) -- posted by Phammy

Spinach and Artichoke Dip

Tue, 29 Dec 2009 01:27:00 -0500

This is my spin on the classic favorite. I made it for the first time this afternoon for a family gathering and it was gone within a half hour. Yum! -- posted by Kalonni

Pepper-Pecan Dip

Tue, 29 Dec 2009 01:34:25 -0500

This dip is a great combination of nuts, savory cheese, and sweet red pepper jelly. I enjoyed it at my in-law's this Christmas. It's great with wheat thins or other crackers. -- posted by Chef #592481

Sausage Flowers

Thu, 31 Dec 2009 02:55:36 -0500

This is an absolute favorite of mine and is a staple at all of my Christmas parties...wouldn't quite be one without them! They have a little bit of heat, balanced by the sour cream, and the combination of crunchy edges on corners of the wonton skins with the chewiness of the portion that cups the filling makes for a wonderful sensation. It's best to make the cups upto a day ahead of time and put them in a plastic bag, but don't seal it or they could lose their crunchiness. -- posted by Coprtopd

Fromage Blanc/Farmer's Cheese

Mon, 04 Jan 2010 05:43:53 -0500

swiped off foodwishes.com, reposting for safekeeping. this is on my chef bucket list and i'm so excited i think i'll be making it very soon! actually looks rather easy: curdle milk and drain out whey, ta da! -- posted by spiritussancto

Francis's Chili Cream Dip

Mon, 04 Jan 2010 14:29:53 -0500

Aunt Fran gave me this recipe for an easy great tasting dip. -- posted by Ceezie

3 Cheese Artichoke Bites

Wed, 06 Jan 2010 18:01:51 -0500

Mini appetizers filled with Cheddar, Parmesan and mozzarella cheese... scrumptious!!! Artichoke awesome-ness -- posted by College Girl

"mamma Mia" Ravioli Bites

Sat, 09 Jan 2010 08:37:31 -0500

Pretty little pastry shells made from a Pillsbury refrigerated crescent dough sheet combine with a basil-cheese filling in these beautiful baked appetizers. Recipe is one of the 100 finalists in the 2010 Pillsbury Bake-Off contest, submitted by JoAnn Belack. -- posted by Sweet Jezebel

Free-Range Burger With Orange-Ginger Cranberry Sauce

Sun, 10 Jan 2010 19:44:26 -0500

This is Spike Mendelsohns's recipe who owns Chicago's Good Stuff Eatery. He is a Top Chef alumnus, Here he offers a new twist on a traditional turkey burger & this is lunch for four for under $10.00.It is very good and we enjoyed it thoroughly! :) -- posted by Manami

Mushroom-Crab-Asparagus Tart

Sun, 10 Jan 2010 19:47:46 -0500

Linda Miranda from Wakefield, RI entered this recipe in the Bake-Off® Contest 41, 2004.This fancy tart is restaurant-fancy and is ready to bake in 20 minutes.It is very, very good! ;) -- posted by Manami

Wheat-Free Pizza on Crackers

Mon, 11 Jan 2010 18:59:15 -0500

This was something tasty my husband cooked up for me as a surprise to go with soup! It's really tasty--the rye cracker is the perfect contrast to the rich tomato sauce and cheese. Plus, no wheat and no yeast in this! -- posted by Jainene

Fortnum and Masons Authentic Scotch Eggs With Sausage and Herbs

Tue, 12 Jan 2010 17:06:45 -0500

Freshly boiled eggs are encased in a herb flavoured sausage jacket and are then deep-fried until golden and crisp, delicious! Contrary to popular belief, Scotch eggs are not Scottish, and they were actually invented by the famous London department store Fortnum & Mason in 1738, where they are still available today. The word "Scotch" is an old English word meaning to chop or mince, and obviously, the eggs are covered with chopped or minced pork sausage meat, hence the name Scotch Eggs. They are traditional British picnic food but I also like to serve them as a light lunch or snack, and they make a wonderful addition to the buffet table. These tasty traditional English specialities have had bad press over the years; mainly down to commercial mass production, but if you make them at home with fresh, free-range eggs and the best quality sausage meat, they will taste divine, and they will always be the stars of the picnic hamper or family lunch table! PLEASE use high quality sausage meat or sausages, with at least 70% meat content.Historical Note: Founded in 1707, Fortnum & Mason (F&M) stocks "food fit for a queen". The 300-year-old British department store, famous for its jams, teas, and sauces, provides the Queen with her annual supply of Christmas puddings and holds the "Royal Warrant. -- posted by French Tart

Traditional Potted Spiced Ham for Tea Time by Mrs Beeton

Wed, 13 Jan 2010 15:04:02 -0500

An old-fashioned treat, this is a fabulous way to use up left over ham, although I have also put some freshly cooked ham aside especially for this when I have baked a ham for Christmas, Easter or another special occasion. The ham is finely minced and mixed through with old-fashioned spices and butter, and it keeps for several weeks in a cool place. Another name for this recipe is Potted Meat, and it was VERY popular in Victorian times, although recipes for potted meats (preserved under butter) goes back even further than that historically. Wonderful in sandwiches for the teatime table or for picnics, lunch boxes and festive buffets. This is an adapted recipe from Mrs Beetons Book of Household Management, where she suggests that this is a nice addition for the Breakfast or Luncheon table. Serve with sliced breads of all types, oatcakes, toast, bread rolls, and crackers or with salad, chutneys, mustard and pickles. NB: Use a good cooked ham on the bone for this recipe: the sort carved by hand at the deli and old-fashioned butchers. So called "cooking time" is chill time. -- posted by French Tart

Alouette Stuffed Mushrooms

Wed, 13 Jan 2010 18:47:32 -0500

It's Super Bowl time! This year celebrate with a gourmet menu and wow your guests with different appetizers. Alouette stuffed mushrooms are delicious and only three ingredients! -- posted by Corrinne J

Smoked Salmon Open Sandwich W/Peach Salsa & Gruyere Cheese

Fri, 15 Jan 2010 07:31:37 -0500

I have been looking for something different to do with smoked salmon and this is what I found! This recipe was found while I was surfing the net and now I can't remember where. :) -- posted by Manami

Nacho Popcorn

Sat, 16 Jan 2010 21:35:12 -0500

Source:LCBO's Food & Drink Magazine. -- posted by Dreamer in Ontario

Irish Rarebit on Soda Bread With Cheddar Cheese and Ale

Mon, 18 Jan 2010 00:32:04 -0500

An easy and very tasty rarebit dish made with Irish cheddar cheese and the ubiquitous Irish ale, Guinness. The Emerald Isle produces some great dairy products and none is better than their butter and Cheddar style cheese. This recipe has Ireland written right the way through it, using soda bread as the base for this cheesy snack, as well as the aforementioned cheese and ale. I have also made these to eat with a bowl of hearty soup or Irish stew, perfect for a cold or damp winter's day. Amazing high tea time food as well; served with salad, chutneys and pickles for a cheap and easy fire-side supper. -- posted by French Tart

The Pita With the Fita (Feta Pitas) Easy As 1-2-3 from the Farm

Thu, 21 Jan 2010 14:30:51 -0500

I am all about easy right now. Have been cooking for years, so now I want all the taste of long cooking sessions, but none of the hardness. Fancy little pitas with little feta hats make your day as smart and happy as snail! -- posted by Andi of Longmeadow Farm

Tortilla Weekend Breakfast

Fri, 22 Jan 2010 11:49:14 -0500

This is a full English brreakfast version of the classic Spanish omelet conveniently cooked in one pan. -- posted by English_Rose

Famous Dave's Not'cho Ordinary Nachos

Mon, 25 Jan 2010 15:30:07 -0500

Tri-colored tortilla chips topped with Wilbur Beans, Famous Chili, shredded lettuce, tomato, jalapeño, Cheddar, seasoned sour cream, Rich & Sassy® and your choice of barbequed meat: Texas beef brisket, Georgia chopped pork, or pulled BBQ chicken. -- posted by Chef #1529566

Mint Chocolate Chip Cheesecake Bites (Freeze-Ahead)

Tue, 26 Jan 2010 10:04:45 -0500

A nice step away from those pre-made frozen cheesecake bites. It involves premade chocolate-chocolate chip cookie dough as a graham cracker crust simply does not do this justice. You will need mini-muffin tins to do this, they usually hold about 12 mini-muffins and the recipe yields 48. And yes, 1/8-tsp spoons are actually made! You can find them at Family Dollar. If you don't have this size or a sliding spoon to use, about 10 drops will equate to 1/8 tsp. Peppermint is very strong; a little goes a long way. -- posted by the80srule

Greek Tuna Salad Pockets

Wed, 27 Jan 2010 10:14:00 -0500

Greek tuna salad served in pita breads. -- posted by English_Rose

Lily Vanilli's Honey, Lavender & Almond Cupcakes

Thu, 28 Jan 2010 09:50:38 -0500

The aromatic sharpness of lavender combined with soft honey flavours and toasted almonds give these cupcakes an intensity of flavour that is luxuriously decadent and festive. -- posted by Taste & Smile

Cheddar and Bacon Loaf

Fri, 05 Feb 2010 07:49:09 -0500

Sunday morning and you're reading the papers, savoring the lovely aroma of fried bacon as you wait for your Cheddar and bacon loaf to finish baking. This easy recipe only takes 40 minutes from start to finish, with no yeast or kneading involved - so enjoy. -- posted by English_Rose

Spicy Shrimp Wraps

Sun, 07 Feb 2010 21:33:43 -0500

You don't have to heat up the kitchen to make this crowd pleaser. It is perfect to make, grab and go for a charming waterside gathering. We made this on the beach and placed the shrimp over bright green banana leaves and it looked so tropical! :) I could feel the the breeze from the Gulf - oh how beautiful! -- posted by Manami

Pain DÉpices - Spiced French Gingerbread Loaf With Honey

Mon, 08 Feb 2010 10:20:36 -0500

A French classic and one that I will me making myself from now on, having just paid a small fortune for a tiny, if delicious loaf from my local boulangerie! This is a cross between sticky ginger parkin and a gingerbread cake or a tea loaf. It is not as moist as parkin or gingerbread, but it is extremely good when spread with butter or even better, when toasted.......divine! It is also surprisingly good when served with cheese. Another idea that I discovered in a local café, is to serve it warm with a dollop of crème fraiche and a little bunch of fresh berries on top, a perfect dessert for an elegant dinner party! This improves with keeping and makes a wonderful gift for a foodie friend or hostess wrap in cellophane and attach a ribbon with serving suggestions. If you cannot source Quatre Épices, I have a recipe on zaar to make it at home! Recipe #283280 -- posted by French Tart