Brushetta (Jill's)

Brushetta
grape tomatoes, chopped (few handfuls) fresh basil leaves, chopped fresh garlic, finely minced (@ least garlic powder (few sprinkles) salt (about 12 twists from grinder) pepper (about 20 twists from grinder) olive oil (enough to just coat tom) balsamic vinegar (enough to cover all tom. this is the key--gotta be good brand, sweet) mix all together & let set

Jill B's excellent recipe. She brought it the year we celebrated New Year's and had a sleepover here with their kids.

Fruit Dip

Nutella mixed 50/50 with Plain Greek Yogurt.

It's great for a fruit dip. I used 6 of my new little dishes to separate the fruit (and make it look cute).

Cut up:
Green Apples (lemon so they don't brown)
Pears
Strawberries
Pineapple
Blackberries

It was a winner last night at Euchre. Only problem was that people wished there was more chocolate dip! :)

Marty's Mexican Cheese Dip

6 oz. Swiss cheese grated
6 oz. Sharp Cheddar cheese grated
6 oz Monterey Jack cheese grated
3 cans Chopped Green Chilies
3 eggs

 Mix all together.
Bake 350 for 30 minutes.
Can be microwaved to re-heat.

Serve with Triskets/Crackers.

Anti Pasta (Rosemary's)

This is the original recipe for Anti Pasta.

1 can of black olives
1 jar of Spanish olives
1 jar of marinated mushrooms
2 jars of artichokes (marinated)
1 jar of cherry peppers
1 jar of peppeioncinic (this is how she spelled it whatever it is)
2 stalks of celery thinly sliced
1/2 lb of thinly sliced cured provolone (regular provolone)
1/2 lb of sliced pepperoni
1 pint of cherry tomatoes
4 tomatoes thinly sliced 1/2 lb provolone (cubed provolone)

Drain everything EXCEPT marinated mushrooms & artichokes. Combine all ingredients in a plastic bag or container and let sit in fridge for a few hours. Arrange tomatoes & provolone slices around outside of platter & spoon mixture in center of platter. Place pepperoni and additional cheese slices around edges.

Best served as first course with breadsticks or warm acacia.

If you can not find marinated mushrooms just get plain and drain the liquid and marinate them with the artichoke marinated.

Meghan's Granola

i also challenge you to make granola tomorrow or this weekend! go get these ingredients. then i will tell you EXACTLY how to make it. you will feel so accopmlished and can put it in your greek yogurt all week and you'll feel very domesticated :)

3 cups rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
cinnamon
dash of vanilla
1 cup raisins (OPTIONAL: i dont use them bc i like to mix w/ fresh fruit.)

Mix dry ingredients. Mix oil & maple syrup & vanilla. Mix into the dry ingredients. Bake at 250 degrees for 1 hour 15 minutes (mixing every 15 minutes). May need to spread on 2 cookie sheets. When done add dry fruit if you want.

Pepperoni Bread

Pepperoni Bread

1 Pillsbury Pizza Dough (Thick crust)
On wax paper with light flour roll out 8 x 12
Layer with sandwich pepperoni
Sprinkle with shredded mozzarella cheese
on top sprinkle with parmasean shredded cheese.

Roll up like jelly roll. (seam on bottom)
Beat egg and brush on top.
Bake 350 for 15-20 minutes or golden brown.

(Haroldene)

Buffalo Wing Dip

Buffalo Wing Dip

Serve with Fritos or Ritz Crackers

1 8oz. Cream Cheese
2 Chicken Breasts cut up (Rotisserie works well)
Kraft Blue Cheese Dressing
Ranch Dressing
Franks Hot Sauce
Shredded Cheese

Spread cream cheese in bottom of pie plate. Layer with chicken, both dressings and Frank's Hot sauce. Top with shredded cheese. Bake 350 degrees until cheese melts.

Appetizer Reuben Spread

Appetizer Reuben Spread

8 oz. shredded swiss cheese
8 oz. shredded cheddar
1/2# corned beef (chopped)
sm. jar mayo (not smallest)
sm. jar saurkraut

Rinse saurkraut w/ water- drain. Mix everything. Add salt & pepper.
Bake 350 for 30 min.
Serve with Party rye bread- Peppridge Farms

Jean G. from Bunco

Appetizer Shrimp Toasts

Shrimp Toasts

2 8-0z. cream cheese

1 cup Parmesan cheese, shredded

6 green onions chopped

6 tablespoons mayonnaise

splash of Worcestershire sauce

red pepper to taste (or I use a drop or two of Tabasco)

1 lb. shrimp, boiled, peeled, chopped finely

Pepperidge Farm thinly sliced white bread

Mix first seven ingredients.

Butter bottoms only of bread and spread shrimp and cream cheese mixture on each. Bake at 350 degrees for 8-10 minutes. To serve, cut into triangles and serve warm.

another one from Annette

Appetizer Artichoke Dip

Artichoke Dip

Artichoke hearts (not marinated) drained and cut.
1 cup mayonnaise
1 cup grated parmesean cheese
2 cups shredded mozz. cheese
1/2 tea. garlic powder

Mix all ingredients and heat at 350* for 20-30 minutes.

(from Bronwyn)

Appetizer Reuben Spread

Reuben Spread

8 oz. shredded swiss cheese
8 oz. shredded cheddar cheese
1/2 # corned beef (chopped)
sm. jar mayo (not smallest)
sm. jar saurkraut

Rinse saurkraut w/ water... drain.
Mix everything together. Add salt & pepper

Bake 30 min. at 350*
Serve with Party Rye Bread (Pepperidge Farm)

Appetizer Pesto

Pesto Appetizer

On a plate...
Base:
8 oz. cream cheese
1/2 cup mayo
garlic salt

Layer:
1/4 cup pesto
1/4 cup artichoke hearts (drained well)
1/4 cup sun dried tomatoes (drained well)

Top with:
Asiago cheese and serve with Chicago flats crackers.

**As a variation you can make it Greek style: Base from above... tomatoes, cucumber, black olives, garlic and herbs. Top with Feta cheese.

(From Linda M.)

Appetizer Crabmeat

Crabmeat Appetizer

1/4 cup butter
1 (6 oz.) jar Old English cheese spread
1 1/2 tsps. mayonnaise
1 tsp. garlic salt
1 (8oz) can crabmeat (rinsed and drained well)
6 English muffins, split

Have all ingredients at room temperature. Blend the butter, cheese spread, mayonnaise, garlic and crabmeat. Spread mixture on the muffins. Place them on a cookie sheet and freeze until solid. When frozen, cut the muffins into quarters, wrap and return to freezer. At serving time place frozen muffin quarters under the broiler until slightly browned. Serve while warm.

(by Beverly Clark from "The Library Book")