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G’S PENNSYLVANIA STUFFED PORTABELLA MUSHROOMS

INGREDIENTS:

  • 7 oz. baby spinach leaves
  • 4 large portabella mushrooms, gills removed
  • 3 oz. feta cheese, crumbled
  • 1/4 cup melted butter
  • 3/4 cup panko breadcrumbs
  • 2-3 cloves garlic, finely minced
  • 1/4 cup sun dried tomato pesto
  • 1/4 cup fresh parsley, finely chopped
  • 1 scallion, finely chopped
  • salt and pepper to taste

INSTRUCTIONS:

Preheat the boiler. Arrange rack to the middle of the oven. Line a baking sheet with tin foil. Wash the spinach and cook in a medium saucepan over low heat until wilted. Combine butter and garlic and melt in microwave safe bowl until fragrant. Brush both sides of the mushrooms with butter mixture (putting what’s left over aside for later). Place mushrooms on a baking sheet stem-side down and broil for 3 minutes. Mix the panko breadcrumbs, parsley and scallion into the rest of butter and garlic mixture. Turn the mushrooms over on a baking sheet and stuff with butter and panko mixture. Top with wilted spinach, feta cheese, pesto and salt and pepper. Broil for and additional 3-5 minutes or until mushrooms are cooked and cheese is golden. Serves 2.
 
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SARAH’S FLORIDA WELSH RAREBIT

INGREDIENTS:

  • 2 Tbsp. Hellmann’s Mayonnaise
  • 2 egg yolks, lightly beaten
  • 2 tsp. all-purpose flour
  • 1/2 cup creme fraiche*
  • 3 Tbsp. milk
  • 1 tsp. Worcestershire sauce
  • 1 tsp. dry mustard
  • 1 small red chili pepper **, roasted and finely chopped
  • 1-1/2 cups shredded extra sharp or sharp cheddar cheese (about 6 oz.)
  • 4 slices your favorite crusty bread, lightly toasted

INSTRUCTIONS:

Heat Hellmann’s Mayonnaise with egg yolks over low heat, stirring constantly, 1 minute. Stir in flour with wire whisk and cook over low heat, stirring constantly, 1 minute. Slowly stir in creme fraiche, milk, Worcestershire sauce, dry mustard and red chili pepper. Bring just to the boiling point over low heat, stirring occasionally, until slightly thickened. Stir in cheese and cook over low heat, stirring constantly, until cheese is melted. Arranged bread on baking sheet, top with cheese sauce and broil just until golden and bubbling, about 1 minute.
* To make creme fraiche, combine 1/2 cup heavy cream with 1-1/2 Tbsp. buttermilk OR 1/4 cup sour cream. Let stand.
 
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Z’S FLORIDA CHEESE BALL

INGREDIENTS:

  • 3 Large pkg (8 oz) Philadelphia regular cream cheese, softened at room temperature
  • 1 Large container Blue Cave crumbled blue cheese (pint size container)
  • 1 Large pkg shredded sharp cheddar
  • 1 Large pkg shredded Mexican cheese or taco cheese
  • 1 bunch green onions, chopped fine
  • 1 bunch fresh parsley, chopped fine
  • 4-5 Tbsp French’s bold and spicy mustard
  • 2 Tbsp prepared grated plain horseradish from cooler section in store (not creamy sauce type)
  • 1-2 freshly ground pepper
  • 1 tsp salt

INSTRUCTIONS:

Hand mix like a meatloaf, shape into ball or other shape (number, anniversary year, star, Christmas tree etc.), and refrigerate well covered with Saran Wrap. Sprinkle lightly with Paprika for red color or with reserved chopped parsley or cilantro or chives for green. Best and most flavorful when removed from refrigerator at least 30 to 45 minutes and served at room temperature. Makes a very large – approximately 8-inch cheese ball, cut recipe in half or third for smaller one; however, it does freeze very well, but texture does become a little crumblier when thawed.
 
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LAURA’S FLORIDA BRIE WRAPPED IN PUFF PASTRY

INGREDIENTS:

  • 1 can (8 oz) refrigerated crescent rolls (any brand will do)
  • 1 round (8 oz) Brie cheese
  • 1 egg, beaten

INSTRUCTIONS:

Heat oven to 350 degrees. Unroll crescent roll dough, separate crosswise into 2 sections. Pat dough and firmly press perforations to seal, forming 2 squares. Place 1 square on ungreased cookie sheet. Place cheese on center of dough. With small cookie or canape’ cutter, cut 1 shape from each corner of remaining square, set cutouts aside. Place remaining square on top of cheese round. Press dough evenly around cheese, fold bottom edges over top edges. Gently stretch dough evenly around cheese press to seal completely. Brush with beaten egg. Top with cutouts, brush with additional beaten egg. Bake 20-24 minutes or until golden brown. Cool 15 minutes. Drizzle with honey. Garnish with cut up fruit slices. Serve warm.
 
ENJOY!
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REE’S OKLAHOMA PIZZA PIGS IN BLANKETS

INGREDIENTS:

  • Nonstick cooking spray, for the baking sheet
  • 1 13.8 oz tube pizza dough
  • 1 1/4 cups store bough pizza sauce
  • 8 slices mozzarella, cut into 4 pieces each
  • 1 Tsp crushed red pepper flakes
  • 32 small slices pepperoni
  • 1 12 oz package mini hotdogs
  • 1 large egg
  • 1 Tbsp grated Parmesan
  • 1 Tsp Italian seasoning

INSTRUCTIONS:

Preheat the oven to 425 degrees F. Line a baking sheet with a silicone baking mat or parchment paper sprayed with cooking spray. Open up the pizza dough and pat out into an even 14 X 10-inch rectangle, with the longest side at the top. Cut into 32 rectangles by cutting 8 vertical strips, then cutting each strip 4 times horizontally. Place a teaspoon of pizza sauce into the center of each rectangle, then top with a piece of mozzarella. Sprinkle on a few crushed red pepper flakes and top each with a slice of pepperoni. Place a hot dog across the shorter side (so it sticks out). Roll up each rectangle, pressing the seam to secure. Place seam-side down on the prepared baking sheet. Repeat with the remaining dough and fillings. Beat the egg in a small bowl with 1 tablespoon water and brush over the top of the dough. Mix together the Parmesan and Italian seasoning and sprinkle over the prepared pigs in blankets. Bake until golden brown, about 15 minutes. Serve with the remaining pizza sauce.
 
ENJOY!
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ANGIE’S NEW JERSEY STUFFED MUSHROOMS

INGREDIENTS:

  • 1 container large fresh mushrooms
  • 1 onion
  • dash garlic powder
  • 1 Tbsp. lemon juice
  • 1 box stuffing mix and seasoning packet
  • 1 lb. Swiss cheese, grated
  • 1 Tbsp. Parmesan cheese
  • 2 eggs

INSTRUCTIONS:

Sauté stems and onions (pureed) in butter. Beat 2 eggs: add all ingredients and mix. Clean mushrooms, stuff and sprinkle with grated Swiss cheese. Bake 30 minutes at 350 degrees until golden brown and bubbly.
 
ENJOY!
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MARLENE MINNESOTA TANGY CHEESE SPREAD

INGREDIENTS:

  • 9 oz. cream cheese
  • 2 bouillon cubes
  • 3 Tbsp. boiling water
  • 1/2 tsp. grated onion
  • 1/4 cup shredded cheddar cheese
  • cream or milk
  • crumbled bacon bits for garnish

INSTRUCTIONS:

Mix bouillon cubes with boiling water and stir over low heat until dissolved. Have cream cheese at room temperature. Blend all ingredients in mixing bowl. Add cream or milk for consistency. Garnish with bacon bits crumbled and shredded cheddar cheese. Put under the broiler for 2 to 3 minutes to melt cheddar cheese. Serve with cracker assortment and thinly sliced baguette.
 
ENJOY!
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ALZINA’S LOUISIANA BAKED POTATO SKINS

INGREDIENTS:

  • 4 medium potatoes, cleaned and baked
  • 4 Tbsps. butter melted
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup chopped cooked bacon bits
  • 1/2 cup sour cream
  • 1/3 cup chopped chives

INSTRUCTIONS:

Cut baked potatoes into quarters, lengthwise. Scoop out pulp, leaving 1/4-inch shell. Brush shells with butter. Bake shells in 350-degree oven for 10 minutes. Sprinkle with cheese and bacon bits. Bake just until cheese is melted. Serve with a dollop of sour cream sprinkle with chives. Makes 16 hors d’oeuvres.
 
ENJOY!
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DONNA’S FLORIDA SAUSAGE WANTON CUPS

INGREDIENTS:

  • 1 Pound pork breakfast sausage
  • 1/2 tsp. ground cumin
  • pinch ground cayenne pepper
  • 1 1/4 cups shredded sharp cheddar cheese or shredded pepper jack cheese divided
  • 1/2 cup cream cheese
  • 24 wonton wrappers
  • optional garnish: green onions or parsley
  • cooking spray

INSTRUCTIONS:

Preheat the oven to 400 degrees. In a medium skillet combine the sausage, cumin and ground cayenne pepper, cooking over medium heat until the sausage is browned and cooked through, breaking up the sausage with a wooden spoon or spatula. Fold in the cream cheese and 1 cup of shredded cheese. Lightly spray a mini muffin pan with cooking spray. Gently press the wonton wrappers into the muffin pan forming the cups, then spray the cups with cooking spray. Divide the sausage mixture between the cups and top with the remaining 1/4 cup of cheese. Bake 10 minutes or until the wonton wrappers are lightly browned then garnish with thinly sliced green onions or chopped parsley. Serve hot.
 
ENJOY!
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M’S SOUTH CAROLINA STUFFED MUSHROOMS

INGREDIENTS:

  • 1 pkg. (6 oz.) Stove Top Chicken Flavor Stuffing Mix
  • 24 large mushrooms (about 1 1/2 lbs.)
  • 1/4 cup (1/2 stick) butter or margarine
  • 1/4 each finely chopped red and green pepper
  • 3 Tbs. butter or margarine, melted

INSTRUCTIONS:

Prepare stuffing mix as directed on package, omitting butter. Remove stems from mushrooms, chop stems. Melt 1/4 cup butter in skillet. Add mushroom caps; cook and stir until lightly browned. Arrange in shallow baking dish. Cook and stir chopped mushroom stems and peppers in the skillet until tender; stir into prepared stuffing. Spoon onto mushroom caps; drizzle with 3 tablespoons butter. Place under preheated broiler for 5 minutes to heat through. Makes 12 servings.
 
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APRIL’S MISSOURI AWESOME QUESO

INGREDIENTS:

  • 1 lb. Velveeta, cubed
  • 1 lb. breakfast sausage
  • 1 can Rotel diced tomatoes, undrained
  • 1 can cream of mushroom soup

INSTRUCTIONS:

Brown sausage and drain. Combine the remaining ingredients and microwave, stirring periodically, until melted and smooth. Stir in sausage. Keep warm in crockpot on Low. Serve with tortilla chips.
 
ENJOY!
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PAM’S MISSOURI COOL CUCUMBER DIP

INGREDIENTS:

  • 1 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 medium cucumber, peeled, seeded and chopped
  • 1 garlic clove, pressed
  • 1 Tbsp. fresh dill week or 1/4 dried dill weed

INSTRUCTIONS:

Mix together all ingredients. Season with salt and pepper. Makes 1 cup. Serve with fresh vegetables for dipping. Can also be used as a sandwich spread; to do so, substitute cream cheese for the sour cream.
 
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TRISH’S OHIO BEST CRAB DIP EVER

INGREDIENTS:

  • 1 pkg. shredded crab meat, squeeze out liquid
  • 1/2 cup sour cream + 1 Tbsp. extra for garnish
  • 1/2 lb. Velveeta cheese
  • 4 oz. cream cheese
  • 1 small can sliced mushrooms, drained
  • Chopped parsley for garnish

INSTRUCTIONS:

Combine cream cheese and sour cream. Add to melted Velveeta. Add mushrooms and crab meat. Garnish with dab of sour cream and parsley. Keep warm in crockpot.
 
ENJOY!
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OPHIE’S MO SOUTHERN FRIED GREEN TOMATOES

INGREDIENTS:

  • 1 egg, beaten
  • 1 cup buttermilk
  • 1 cup self-rising flour
  • 1/3 cup cornmeal
  • 1/2 tsp. salt
  • 1/4 tsp. chili powder
  • 1/4 tsp. cumin
  • 6 to 8 green tomatoes, cut into 1/4-inch slices
  • Bacon drippings, vegetable oil or mixture of both

INSTRUCTIONS:

Mix egg and buttermilk in a shallow dish. Mix flour, cornmeal and salt in a shallow dish. Working in batches, dip tomato slices into egg mixture, allowing to drip back into dish. Coat with flour mixture. Fry in hot bacon drippings (375 degrees) in a large heavy skillet until browned, turning once. Transfer to a paper towel covered rack to cool.
 
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BRAUN SCHWEIGER PATE

INGREDIENTS:

  • 8 ounces Braun Schweiger
  • 4 ounces cream cheese, softened
  • 1 cup Hellmann’s Real Mayonnaise
  • 1 dash onion powder
  • 1 dash garlic powder
  • 1 dash Worcestershire sauce

INSTRUCTIONS:

In a mixing bowl, combine the Braun Schweiger, softened cream cheese and mayonnaise. Using a hand mixer, beat well until thoroughly combined. Add in seasonings to taste. Mix well. Chill for one hour to allow the flavors to develop. Serve with your favorite crackers or lightly toasted Rye bread with butter.
 
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STUFFED GREEN PEPPERS

INGREDIENTS:

6 green peppers (can use multicolored peppers as well)                                                     

salt to taste                                                                

1 pound ground beef                                                   

1/3 cup chopped onion                                                

salt and pepper to taste                                                                                     

1 (14.5 ounce) can whole peeled tomatoes,                  

chopped

1 teaspoon Worcestershire sauce

1/2 cup uncooked rice

1/2 cup water

1 cup shredded Cheddar cheese

2 (10.75 ounce) cans condensed tomato soup

water as needed

INSTRUCTIONS:

Bring a large pot of salted water to a boil.  Cut the tops off the peppers and remove the seeds. Cook peppers in boiling water for 5 minutes, drain.  Sprinkle salt inside each pepper and set aside. 

In a large skillet, sauté' beef and onions for 5 minutes, or until beef is browned.  Drain off excess fat, and season with salt and pepper.  Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce.  Cover, and simmer for 15 minutes, or until rice is tender.  Remove from heat and stir in the cheese.

Preheat the oven to 350 degrees.  Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish.  In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency.  Pour over the peppers.

Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

Enjoy!

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