a little of each

A family's cookbook

Hot Artichoke and Spinach Dip December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:17 pm
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Ingredients

  • 2 (6 oz) jars marinated artichoke hearts, drained and chopped
  • 1 package frozen chopped spinach, thawed and drained well
  • 1 clove garlic, pressed
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¾ cup grated Parmesan cheese

Instructions

Mix all ingredients in a baking dish. Cook uncovered at 375 degrees for 25 to 30 minutes. Serve hot with crackers, cocktail bread slices or fresh vegetables.

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Cindy’s Hot Vidalia Onion Spread

Filed under: Appetizers — alittlemoreofeach @ 1:16 pm
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Ingredients

  • 1 ½ cups Vidalia onions, coarsely chopped
  • 1 ½ cup mayonnaise
  • 1 ½ cup white cheddar cheese, grated
  • ½ Tbl paprika

Instructions

Combine onion, mayonnaise and cheese in a one-quart baking dish. Sprinkle with paprika and bake uncovered at 350 degrees for 30 minutes. Blot top with paper towel if you notice any excess oil. Serve hot with apple slices, bagel crisps, buttery crackers or Wheat Thins.

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Tzatziki

Filed under: Appetizers — alittlemoreofeach @ 1:16 pm
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Ingredients

  • 32 oz container plain yogurt (strained to yield 1 ½ cups)
  • 1 large cucumber, peeled and grated
  • 1 clove garlic, crushed (more, if you’re a Freitag)
  • 1 ½ Tbl fresh dill, chopped,
  • 3 Tbl extra-virgin olive oil
  • 1 ½ Tbl red wine vinegar
  • salt to taste

Instructions

You may substitute ¾ cup unstrained plain yogurt and ¾ cup sour cream. To strain the yogurt, line a sieve with three or four paper towels. Place the yogurt in the sieve, and the sieve on top of a bowl. Put it in the refrigerator for a few hours or overnight. Using paper towels to absorb the liquid, squeeze excess water from cucumber. Add to yogurt mixture. Mix in remaining ingredients. Cover and refrigerate until serving. Serve with fresh Greek bread, warm pita or over grilled chicken.

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Roasted Garlic

Filed under: Appetizers — alittlemoreofeach @ 1:15 pm
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Ingredients

  • 4 whole heads of fresh garlic
  • ¼ cup extra-virgin olive oil
  • ¾ Tbl coarsely ground pepper
  • ¾ Tbl dried thyme
  • ½ Tbl salt

Instructions

Preheat oven to 350 degrees. Trim points off each garlic head to expose tops of cloves. Place close together in a shallow baking dish. Drizzle heads with oil and sprinkle with pepper, thyme and salt. Roast garlic for 30 minutes. Reduce the temperature to 250 degrees and cook one hour longer. Serve the garlic with slices of crusty French bread. Pop the cloves out of the skins and spread on bread.

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Bruschetta

Filed under: Appetizers — alittlemoreofeach @ 1:14 pm
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Ingredients

  • 3 cups diced, seeded, ripe tomatoes
  • 5 tsp chopped fresh basil
  • 1 tsp minced fresh garlic
  • ¼ cup extra-virgin olive oil
  • salt and freshly ground pepper to taste
  • 8 thick slices Italian bread, toasted
  • ¼ cup freshly grated Parmesan cheese

Instructions

Combine tomatoes, basil, garlic and oil in a mixing bowl. Season to taste with salt and pepper. Let marinate for 45 minutes. Spoon mixture generously over the toasted bread. Sprinkle top with freshly grated Parmesan cheese.

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Pecan Cheese Ring

Filed under: Appetizers — alittlemoreofeach @ 1:13 pm
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Ingredients

  • 4 cups extra sharp cheese, shredded
  • 4 cups medium sharp cheese, shredded
  • 1 small onion, grated
  • 1 cup mayonnaise
  • 1 tsp. crushed red pepper
  • 1 cup pecans, chopped
  • one jar good strawberry preserves
  • Crackers

Instructions

Combine the first six ingredients in a mixing bowl. Using your hands, shape the cheese mixture into a ring shape on a pretty plate, leaving the center empty. Serve with the strawberry preserves in the hollow center and crackers on the outer edge of the ring.

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Almond Ham Rollups

Filed under: Appetizers — alittlemoreofeach @ 1:12 pm
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Ingredients

  • 8 oz cream cheese
  • 2 Tbl mayonnaise
  • 1 tsp minced onion
  • 1 tsp Worcestershire sauce
  • ¼ tsp dry mustard
  • ¼ tsp paprika
  • 1/8 tsp pepper
  • 1/8 tsp hot sauce
  • 1 Tbl finely chopped almonds, toasted
  • 12 oz sliced ham

Instructions

Combine all ingredients, except ham. Stir until blended. Spread one tablespoon of mixture on each slice of ham. Roll up jellyroll fashion. Wrap in plastic wrap and freeze if necessary for up to one month. Thaw at room temperature one hour before serving. Cut into ¾” slices. Makes five dozen.

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Shrimp Puff Appetizers

Filed under: Appetizers — alittlemoreofeach @ 1:11 pm
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Instructions

Take one can of baby shrimp, one package of cream cheese, one teaspoon minced onion, and mix the three ingredients. Separate a can of crescent rolls and cut each roll in half to form two small triangles. Place one tsp of the filling in each and roll up. You can top with a little paprika for color if you like. Bake as directed on the crescent roll package.

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Baked Brie

Filed under: Appetizers — alittlemoreofeach @ 1:10 pm
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Ingredients

  • 4-5 sheets of phyllo dough
  • 4 Tbl of apricot or raspberry preserves
  • 1 round of brie
  • melted butter to brush on top

Instructions

Lay out the separated phyllo dough sheets so they overlap at right angles (an “x” on top of a “+”). Place the brie in the center with the fruit preserves on top. Begin folding in the edges of the dough to make a nice packet. Brush melted butter on top. Bake at 350 degrees for 20-30 minutes or until the dough is golden. Serve with crackers or French bread.

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Lara’s Blue Cheese Stuffed Mushrooms

Filed under: Appetizers — alittlemoreofeach @ 1:09 pm
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Ingredients

  • 1 lb button mushrooms, washed and stemmed
  • 1 cup seasoned breadcrumbs
  • 1 cup crumbled blue cheese
  • 1 egg

Instructions

Mix together the breadcrumbs, blue cheese and egg. Fill the mushrooms with the mixture (a melon baller works best). Bake at 350 for 30 minutes.

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