EXPLOSIVE DEVILED EGGS

6 HARD COOKED EGGS
1/3 CUP MEDIUM SALSA
3 TABLESPOONS SOUR CREAM
3 TABLESPOONS GREEN ONIONS, MINCED
1 TABLESPOON BLACK OLIVES, DRIED & CHOPPED
1 TEASPOON LEMON JUICE
1 RED MINI BELL PEPPER, RINGS FOR GARNISH


REMOVE SHELL AND CUT IN HALF LENGTHWISE.


REMOVE YOLKS AND SET WHITES ASIDE.


IN A BOWL, MASH YOLKS WITH A FORK.


STIR IN REMAINING INGREDIENTS UNTIL BLENDED WELL.


REFILL WHITES, USING ONE HEAPING TABLESPOON OF YOLK MIXTURE FOR EACH HALF.


WRAP AND REFRIGERATE.


GARNISH AND SERVE.


MAKES 12 EXPLOSIVE DEVILED EGGS.

BLUE CHEESE MOUSSE CROSTINI

1/2 POUND BLUE CHEESE (YOUR FAVORITE)
3 TABLESPOONS HEAVY CREAM
1 TABLESPOON HONEY
3 OUNCES WALNUTS
2 TABLESPOONS CHIVES, CHOPPED FINE


PLACE BLUE CHEESE AND CREAM IN A PROCESSOR RUN IT FOR A FEW MINUTES AND THEN ADD HONEY, WALNUTS AND CHIVES.


MIX UNTIL SMOOT AND SOFT LIKE A MOUSSE.


SERVE ON CROSTINI.


MAKES ABOUT A CUP.

BBQ MEATBALLS

JUST COMBINE YOUR FAVORITE MEATBALLS WITH YOUR FAVORITE BBQ SAUCE AND THERE YOU HAVE IT.

IF YOU USE ITALIAN MEATBALLS ONCE YOU ADD THE SAUCE YOU CAN'T TELL THEY WERE ITALIAN.

THEY MAKE A GREAT FILLER FOR ANY APPETIZER PARTY.

BAKE FROZEN MEATBALLS AT 350 FOR 45 MINUTES.

WHEAT CHEESY TURNOVERS

6 OUNCES CREAM CHEESE, SOFTENED
1 CUP BUTTER, SOFTENED


2 CUPS WHEAT FOUR


3 EGGS, BEATEN
2 CUPS SHREDDED MUENSTER CHEESE
2 TABLESPOONS GRATED ONION
1/2 TEASPOON HOT SAUCE
1/4 TEASPOON SALT


2 EGG WHITES, BEATEN
3 TABLESPOONS SESAME SEEDS


COMBINE FIRST TWO INGREDIENTS IN A LARGE MIXING BOWL AT MEDIUM SPEED UNTIL SMOOTH.


ADD FLOUR AND BEAT WELL.


DIVIDE DOUGH IN HALF AND SHAPE INTO TWO BALLS.  WRAP IN PLASTIC WRAP AND CHILL FOR ONE HOUR.


COMBINE NEXT FIVE INGREDIENTS, MIXING WELL TO FORM FILLING.


ROLL PASTRY ONE BALL AT A TIME INTO 1/8 INCH THICKNESS ON A LIGHTLY FLOURED SURFACE.


CUT 2 1/2-INCH CIRCLES AND REROLL SCRAPS AND REPEAT UNTIL YOU HAVE AS MANY CIRCLES YOU CAN MAKE.


PLACE ONE TEASPOON OF MIXTURE IN CENTER OF EACH CIRCLE.


BRUSH EDGES WITH WATER FOLD IN HALF AND SEAL.


PLACE TURNOVERS ON UN GREASED BAKING SHEET AND BRUSH WITH BEATEN EGG WHITES.


SPRINKLE WITH SESAME SEEDS AND BAKE AT 350 FOR 20 MINUTES OR UNTIL GOLDEN BROWN.


MAKES 5 DOZENS.

COCONUT SHRIMP WONTONS

1 CUP SHRIMP, COOKED AND CHOPPED
1 CUP COCONUT FLAKES
3 OUNCES CREAM CHEESE, SOFTENED


1 JAR SHRIMP SAUCE


60 WONTON WRAPPERS
OLIVE OIL
1/4 CUP HONEY


MIX FIRST THREE INGREDIENTS AND 1/2 CUP SHRIMP SAUCE IN A MEDIUM BOWL.


PLACE 2 TEASPOONS OF SHRIMP MIXTURE ON CENTER OF EACH WONTON.


WET EDGES WITH WATER AND FOLD TO FORM TRIANGLE WHEN FIRMLY SEALED.


REPEAT WITH REMAINING WONTON WRAPPERS.


HEAT 1/4 INCH IN DEPTH OF OIL IN LARGE SKILLET. 


FRY WONTONS TURNING ONCE UNTIL LIGHT GOLDEN BROWN.


REMOVE AND DRAIN ON PAPER TOWELS.


COMBINE REMAINING SHRIMP SAUCE AND HONEY TO MAKE DIPPING SAUCE AND SERVE WITH WONTONS.


MAKES 60 WONTONS.

SPINACH AND FETA WONTONS

1-10 OUNCE FROZEN CHOPPED SPINACH, THAWED NOT DRAINED
5 OUNCES FETA CHEESE
3/4 CUP PANKO BREAD CRUMBS
3 EGGS, LIGHTLY BEATEN
1 TABLESPOON DRIED DILL WEED
1 1/2 TEASPOON DRIED OREGANO
SALT AND PEPPER TO YOUR TASTE


30 TO 40 WONTON WRAPPERS
1 EGG, BEATEN
OLIVE OIL FOR FRYING


COMBINE FIRST 7 INGREDIENTS AND MIX WELL.


PUT A TABLESPOON OF THE FILLING IN THE CETER OF EACH WONTON.


BRUSH EDGES OF WRAPPER WITH BEATEN EGG.


ENCLOSE FILLING BY FOLDING WRAPPER SO OPPOSITE CORNERS MEET FORMING A TRIANGLE.


PRESS EDGES TOGETHER TO SEAL.


REPEAT UNTIL ALL FILLING IS USED.


HEAT AT LEAST 2 INCHES OF OIL IN A DEEP FRYING PAN.  DROP WONTONS, ONE AT A TIME, IN A SINGLE LAYER, TURNING ONCE, UNTIL GOLDEN BROWN ON EACH SIDE.


DRAIN ON PAPER TOWELS.


MAY BE FRIED EARLIER IN THE DAY AND REHEATED IN A 375 OVEN FOR A FEW MINUTES.


MAKES 30 TO 40 WONTONS.

BACON BOURBON STEAK BAKED POTATO

4 LARGE IDAHO POTATOES, BAKED

8 SLICES CENTER CUT BACON, COOKED

MARINADE:

1 TABLESPOON GROUND GINGER

1 TEASPOON CRACKED PEPPERCORNS

1/2 CUP WORCESTERSHIRE SAUCE 

1/2 CUP BROWN SUGAR 

4 GARLIC CLOVES, MINCED

1/2 CUP JACK DANIELS 

4 STEAKS (OF YOUR CHOICE)

MIX ALL MARINADE INGREDIENTS IN A MEDIUM BOWL.

ADD STEAK TO MARINADE IN A SHALLOW DISH, COVER AND REFRIGERATE OVERNIGHT.

GRILL STEAKS TILL DESIRED DONENESS.  

SLICE STEAK INTO 1/4 INCH THICK STRIPS AGAINST THE GRIAN.

CRISS-CUT BAKED POTATOES AND OPEN THEM.

TOP POTATOES WITH STEAK, BACON AND CHEESE (OPTIONAL).  

MAKES 4.

SPICED SHRIMP SLIDERS WITH MANGO SLAW

1/2 LEMON, SQUEEZED
2 TABLESPOONS MAYO
HOT SAUCE TO TASTE
1 1/2 TEASPOONS CAJUN SEASONING
1 CUP PANKO BREAD CRUMBS
SALT & PEPPER TO TASTE
CILANTRO, CHOPPED (TO TASTE)
3 GREEN ONIONS, SLICED AND CHOPPED (WHITE AND LIGHT GREEN PARTS)
1 LARGE EGG, BEATEN


1 1/4 LBS MEDIUM SHRIMP, PEELED, DEVEINED AND CHOPPED


10 MINI SLIDER ROLLS




COMBINE FIRST 9 INGREDIENTS AND MIX WELL TOGETHER.  


ADD CHOPPED SHIRMP PIECES TO MAYO MIX, COMBINE WELL.


FORM SLIGHTLY LARGER THAN MINI ROLL SHRIMP PATTIES (1/2 INCH THICK).


PLACE PATTIES ON BAKING SHEET AND PLACE IN FREEZER FOR ABOUT AN HOUR TO HELP HOLD SHAPE WHEN YOU FRY THEM.


TAKE PATTIES OUT OF FREEZER, COOK OVER MEDIUM HEAT FOR ABOUT 2 MINUTES IN A LIGHTLY GREASED LARGE SKILLET.


PLACE PATTIES ON ROLLS AND TOP WITH MANGO SLAW.


MAKES 10.

FLORENTINE ARTICHOKE DIP

1 (10-OZ) PKG FROZEN CHOPPED SPINACH, THAWED/DRAINED
2 (6-OZ) JARS ARTICHOKE HEARTS, DRAINED/CHOPPED
3 CLOVES GARLIC, MINCED
1 1/2 (8-OZ) PACKAGES CREAM CHEESE, SOFTENED
1 CUP PARMESAN CHEESE, GRATED
1/2 CUP MAYONNAISE
2 TABLESPOONS LEMON JUICE


1 1/2 CUPS FINE, DRIED BREADCRUMBS


PREHEAT OVEN TO 375.


COMBINE FIRST 7 INGREDIENTS, STIRRING WELL.  


SPOON INTO A LIGHTLY GREASED 11X8X2 INCH BAKING DISH;  SPRINKLE WITH BREADCRUMBS.


BAKE FOR 25 MINUTES.


SERVE WITH ASSORTED CRACKERS.


MAKES 4 CUPS.

GUACAMOLE CHUNK

THIS FRESH, HEALTHY AND DELICIOUS GUACAMOLE IS BEST SERVED WITH BAKED TORTILLA CHIPS.  WOULD BE WONDERFUL WITH TACOS, TOSTADAS, OR ANY SOUTHWESTERN DISH.

2 MEDIUM TOMATOES, SEEDED AND FINELY CHOPPED
1/4 CUP RED ONION, FINELY CHOPPED
1 GARLIC CLOVE, MINCED
2 TABLESPOONS LIME JUICE
1 TABLESPOON OLIVE OIL
SALT


2 RIPE AVOCADOS, SEEDED, PEELED, AND COARSELY MASHED


3/4 OF ONE JALAPENO, DICED (OPTIONAL FOR HEAT)


BAKED TORTILLA CHIPS

IN A BOWL COMBINE FIRST 5 INGREDIENTS AND SALT TO TASTE.


STIR IN AVOCADOS. 


COVER THE SURFACE WITH PLASTIC WRAP.


CHILL FOR UP TO 1 HOUR.  


SERVE WITH BAKED TORTILLA CHIPS.


MAKES 2 CUPS.

RIBS POLYNESIAN STYLE

3 LBS LEAN PORK SPARERIBS


5 TABLESPOONS SUGAR
3 TABLESPOONS SOY SAUCE
1 TABLESPOON GROUND GINGER
3 TABLESPOONS HONEY
2 TABLESPOONS KETCHUP
1 TEASPOON SEASONING SALT
1 CUP CHICKEN BROTH


PLACE RIBS IN THE BOTTOM OF YOUR CROCK POT.  


MIX REMAINING INGREDIENTS AND POUR OVER RIBS.  


COVER AND COOK ON LOW FOR 8 HOURS. 


CUT RIBS INTO SEGMENTS AND SPOON SOME SAUCE FROM COOKER.  (COULD ALSO BASTE SOME OF THE SAUCE ON RIBS AND GRILL HIGH FOR A FEW MINUTES OR BROIL IN OVEN)


SERVE WITH STEAMED RICE AND GRILLED PINEAPPLE CHUNKS.


MAKES 6 SERVINGS.

CHICKEN SATAY

1/2 CUP COCONUT MILK
1 CLOVE GARLIC, MINCED
1 TEASPOON CURRY POWDER
1 1/2 TEASPOONS BROWN SUGAR
1/2 TEASPOON SALT
1/2 TEASPOON BLACK PEPPER


1 BONELESS/SKINLESS CHICKEN BREAST, CUT INTO 1" STRIPS


1 CUP COCONUT MILK
1 TABLESPOON CURRY POWDER
1/2 CUP CREAMY PEANUT BUTTER
3/4 CUP CHICKEN STOCK
1/4 CUP BROWN SUGAR


2 TABLESPOONS LIME OR LEMON JUICE
1 TEASPOON SOY SAUCE
SALT TO TASTE


10 (6-INCH) SKEWERS, SOAKED IN WATER, 30 MINUTES


STIR TOGETHER FIRST 6 INGREDIENTS UNTIL SUGAR HAS DISSOLVED.  POUR OVER CHICKEN AND MARINATE FOR AT LEAST 2 UP TO 12 HOURS.


BRING NEXT 5 INGREDIENTS TO A SIMMER OVER MEDIUM-HIGH FOR 5 MINUTES, STIRRING CONSTANTLY, UNTIL SMOOTH AND THICKENED.


REMOVE FROM HEAT AND STIR IN LIME JUICE AND SOY SAUCE; SEASON TO TASTE WITH SALT.  


PREHEAT GRILL FOR MEDIUM-HIGH HEAT.


THREAD MARINATED CHICKEN ONTO SKEWERS, GRILL 4 TO 5 MINUTES PER SIDE, OR UNTIL COOKED THROUGH.  


SERVE OVER STEAMED RICE WITH WARM PEANUT SAUCE.


MAKES 5 SERVINGS.

GARLIC SHRIMP

1/4 CUP OLIVE OIL
4 LARGE GARLIC CLOVES, MINCED
1 TEASPOON RED PEPPER FLAKES


1 POUND LARGE SHRIMP, PEELED AND DEVEINED
2 TABLESPOONS FRESH LEMON JUICE
2 TABLESPOONS DRY SHERRY
1 TEASPOON PAPRIKA 


SALT & PEPPER TO TASTE
FRESH ITALIAN PARSLEY, CHOPPED


IN A LARGE SKILLET ON MEDIUM HEAT, SAUTE GARLIC AND RED PEPPER FLAKES IN OIL FOR 1 MINUTE.  


RAISE HEAT TO HIGH AND ADD SHRIMP, LEMON JUICE, SHERRY AND PAPRIKA.  STIR AND SAUTE UNTIL SHRIMP TURNS PINK ABOUT 3 MINUTES.


SEASON WITH SALT & PEPPER AND SPRINKLE WITH PARSLEY.


SERVE HOT.


MAKES 4 SERVINGS.

SWEET AND SPICY PECANS

2 CUPS PECANS
2 TABLESPOONS BUTTER, MELTED
1 TABLESPOON SUGAR
1/2 TEASPOON GROUND CUMIN
1/2 TEASPOON CHILI POWDER
1/4 TEASPOON DRIED CRUSHED RED PEPPER FLAKES
1/8 TEASPOON SALT

TOSS PECANS IN BUTTER.

COMBINE SUGAR AND REMAINING 4 INGREDIENTS; SPRINKLE OVER PECANS, TOSSING TO COAT.

SPREAD IN A SINGLE LAYER ON A BAKING SHEET.

BAKE AT 325 FOR 15 MINUTES, STIRRING OCCASIONALLY.

COOL AND SERVE.

MAKES 2 CUPS.

HOMEMADE GUACAMOLE

2 avocados, quartered, pitted, and peeled 
1/2 cup fresh cilantro leaves
1/2 cup white onion
1 fresh chile including seeds 
2 teaspoons fresh lime juice, or to taste
1 1/2 teaspoons kosher salt, or to taste

3/4 to 1 cup cold water 

Pulse all ingredients in a processor and add water as needed for desired consistency. 

Can be made 1 hour ahead and chilled, its surface covered with plastic wrap. 




Makes about 2 cups.

HOT ARTICHOKE & SPINACH SPREAD

THIS EASY RECIPE WAS GIVEN TO ME YEARS AGO FROM MY MOTHER AND I HAVE SERVED IT MANY TIMES.  I HAVE TRIED TO LOWER THE FAT CONTENT BY USING OLIVE OIL MAYONNAISE AND FAT FREE CREAM CHEESE.  ENJOY!!


1 PACKAGE (8OZ) FAT FREE CREAM CHEESE, SOFTENED
1 CUP OLIVE OIL MAYONNAISE
1 PACKAGE VEGETABLE SOUP & DIP MIX
1 PACKAGE (10OZ) FROZEN CHOPPED SPINACH, THAWED & DRAINED
1 CAN (14 0Z) ARTICHOKE HEARTS, DRAIN & CHOPPED 
10 OZ SHREDDED MOZZARELLA CHEESE
1/2 CUP SHREDDED PARMESAN CHEESE


IN A MEDIUM SIZE BOWL, THOROUGHLY COMBINE CREAM CHEESE, MAYONNAISE AND VEGGIE DIP PACKAGE.


STIR IN SPINACH, ARTICHOKE HEARTS AND MOZZARELLA CHEESE, SPREAD MIXTURE IN A 2 QUART BAKING DISH.


SPRINKLES WITH PARMESAN CHEESE.  BAKE AT 350 FOR 30 MINUTES OR UNTIL EDGES ARE BROWN.


SERVE WARM WITH TORTILLA CHIPS.


MAKES 10 SERVINGS.

AWESOME LOW TEMP OVEN COOKED RIBS

1/2 TEASPOON CAYENNE PEPPER
2 TEASPOONS PAPRIKA
2 TEASPOONS SALT
1 TEASPOONS OREGANO
1 TEASPOON GARLIC POWDER
1 TEASPOON ONION POWDER
2 TABLESPOONS BROWN SUGAR
1  TEASPOON GROUND BLACK PEPPER


3 TABLESPOONS OLIVE OIL


6 TABLESPOONS HONEY


PRE-HEAT OVEN TO 275.


COVER COOKIE SHEET WITH FOIL, SPRAY FOIL WITH NON-STICK SPRAY.


MIX ALL DRY INGREDIENTS TOGETHER.


PLACE A FLAT RACK ON TOP OF COOKIE SHEET (TO SUSPEND RIBS .5 INCHES.  SPRAY WITH NON-STICK


RUB OLIVE OIL ONTO RIBS.  POUR DRY RUB OVER RIBS AND WORK AND FULLY COVER RIBS.


PLACE RIBS ON RACK MEAT SIDE UP.


COOK FOR 2 HOURS.  ONE HOUR IN, DRIZZLE WITH HONEY.


REMOVE RIBS AFTER 2 HOURS.  DRIZZLE WITH HONEY AGAIN.


WRAP TIGHTLY WITH FOIL.  BE CAREFUL NOT TO PUNCTURE FOIL OR LEAVE SEAMS UNSEALED.


INCREASE HEAT  TO 300, COOK 1 MORE HOUR.






MAKES 2 LBS RIBS.

BLACKENED GRILLED SHRIMP WITH MANGO SALSA

1 POUND SHRIMP, BLACKENED ON THE GRILL 


3 LARGE MANGOES, PEELED AND CUT INTO 1/4 CHUNKS
1/2 RED BELL PEPPER, MINCED
1/2 SMALL RED ONION, THINLY SLICED AND QUARTER CUT
3 TABLESPOONS FRESH CILANTRO, CHOPPED
1/2 JALAPENO, SEEDED AND CHOPPED
2 LARGE LIMES, JUICED
SALT TO TASTE


TOSS ALL SALSA INGREDIENTS IN A LARGE BOWL UNTIL MIXED WELL.


SEASON WITH SALT AND SERVE OVER BLACKENED SHRIMP.


MAKES ABOUT 6 SERVINGS.

Red Chili-Glazed Shrimp and Summer Roll

2 Ounce Bean Thread Noodles, cooked
2 Tablespoons Rice Vinegar
8 Rice-Paper Rounds
2 Lettuce leaves, ribs cut out and cut into strips
1/4 Cup Fresh Mint leaves
1/4 Cup Fresh Basil leaves
1 Cup Shredded Cabbage
1/4 Cup Fresh Cilantro leaves
1/3 Cup Carrots, Julienned
3 Scallions, Julienned
1 Cup Sweet Red Chili Sauce, divided


2 Tablespoons Peanut Oil
12 Raw Jumbo Shrimp, peeled and deveined
1/2 Cup Sweet Red Chili Sauce
Sesame Seeds for Garnish


In a small bowl combine the cooked noodles, rice vinegar, 2 tablespoons chili sauce, and salt to taste.  


Fill a shallow bowl with warm water and soak one or two rice papers at a time until soft and pliable.  Remove from water and place on an absorbent towel.  


Arrange 1 piece of lettuce on bottom half of soft rice paper.  Spread one teaspoon chili sauce over lettuce and top with some of the herbs and cut vegetables.  Roll rice paper up tightly around filling and, after rolling halfway, brush with some of the chili sauce.  Fold in the sides and continue rolling.  Transfer summer roll to a safe place and cover with a dampened paper towel to prevent drying out.


Heat oil in a large frying pan over high heat.  Season shrimp with salt and pepper.  Add to skillet and sauté until shrimp are almost cooked through, about 2 minutes.  Add half of the chili sauce, and continue to sauté until shrimp are well glazed.


Place three shrimp over two spring rolls and drizzle with some of the remaining chili sauce.  Garnish with additional basil and sprinkle some sesame seeds.


Makes 4 servings.

Mini Brie & Apple Quiches

• This one is delicious and easy.  Try it out and let me know what you think.
• 
  
• 30 mini phyllo shells (two 1.9-ounce packages; see Note)
• 1/2 medium apple, peeled and finely diced
• 5 large eggs
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• Pinch of freshly ground pepper
• Pinch of ground nutmeg
• 4 ounces Brie (1/2 small wheel), cut into 30 squares

Preheat oven to 350°F

Arrange phyllo shells on a large parchment-lined baking sheet. Divide apple among the shells.

Whisk eggs, mustard, salt, pepper and nutmeg in a large measuring cup.Pour the egg mixture over the apple (do not overfill the shells). Place a Brie square in each shell.

Bake until the egg is set, the Brie is melted and the phyllo is starting to brown around the edges, about 15 minutes. Let cool slightly before serving.

Makes 30 mini quiches.