Phyllo Crab Cups

1 package (8 ounces) cream cheese, softened
2 to 3 tablespoons horseradish sauce
3/4 cup chopped imitation crabmeat
1 tablespoon chopped green onion
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
Paprika

In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika.

Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown.

Yield: 2-1/2 dozen.


Pyrex Prepware 3-Piece Glass Mixing Bowl Set

Pepper Glazed Goat Cheese Gratin

1 pound creamy fresh goat cheese — softened
6 tablespoons apricot preserves
4 Peppadew peppers — finely chopped
1 pickled jalapeño — seeded and finely chopped
2 tablespoons minced cocktail onions
2 teaspoons Dijon mustard
1 1/2 teaspoons dry sherry
To serve: — pita chips and toasted baguette slices

Preheat the oven to 400°.

Spread the goat cheese in a 5-by-8-inch gratin dish in an even layer.

In a small bowl, whisk the preserves with the Peppadews, jalapeño, onions, mustard and sherry. Spread the mixture over the goat cheese and bake on the top rack of the oven for about 5 minutes, until warm. Turn on the broiler and broil for about 2 minutes, until the topping is bubbling and lightly browned at the edges.

Serve hot, with pita chips and toasted baguette slices.

Servings: 8


Pyrex Prepware 3-Piece Glass Mixing Bowl Set

Zeppole with Anchovy

1 1/2 cups flour
1 package yeast
Pinch salt
3/4 cup water
16 anchovy fillets
6 cups oil

Mix flour, yeast, salt, and water. Let rest in refrigerator.

After dough rests for about 2 hours, divide dough into 16 pieces.

Place an anchovy in your palm.

Fold dough over and make a ball. In heavy pot, heat oil.

Add to hot oil and cook until golden brown.


Lodge Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red

Stacy’s Deviled Eggs

6 eggs, hard cooked, peeled and sliced lengthwise
1/4 cup mayonnaise
1 teaspoon mustard
1/4 teaspoon each salt and pepper
1 tablespoon pickle juice
Bacon Bits

Take out the yolks and place in bowl. Mix in mayonnaise, mustard, salt, pepper, and pickle juice. Once the mixture is creamy, spoon it into a dispenser and squeeze it into the hollow yolk holes of your egg whites. Sprinkle real bacon bits on top of the deviled eggs and serve.

Note: Adjust measurements per personal taste


Chef Buddy Deviled Egg Trays with Snap On Lids, Set of 2

Buffalo Balls

2 pounds hot Italian bulk sausage
2 pounds extra lean ground beef
4 whole onions — chopped fine
1 head garlic — minced
12 whole jalapeño peppers — seeded and chopped
1 tablespoon dehydrated Scotch Bonnet peppers — optional
3 cups favorite Buffalo Wing dipping sauce

Form into 1″ diameter balls, place on a baking sheet and bake at 400° F until well done.

Stick a toothpick in each, put on a serving plate and set a bowl of dipping sauce nearby.

Makes about 24.


12 Polished Stainless Steel Portion Cups

Artichoke Crostini

1 (1 pound) loaf sourdough baguette
2 cups chopped seeded tomatoes
1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and chopped
2 tablespoons minced fresh basil
2 tablespoons olive oil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
cooking spray

Cut the baguette into 32 slices. Place on an ungreased baking sheet; spritz bread with nonstick cooking spray. Bake at 325 degrees F for 7-10 minutes or until crisp. Cool on a wire rack.

In a bowl, combine the tomatoes, artichokes, basil, oil, seasoned salt and pepper. Spoon onto bread slices.

Yields: 16 servings


Cooking with Basil

Cooking with Basil

Chicken Nuggets with Chipotle Dipping Sauce

>4 packages (12 oz. ea.) refrigerated or frozen fully-cooked chicken nuggets (about 72 nuggets) or tenders
1/2 cup Knorr® Chipotle Mexican Cooking Sauce
1-1/2 cups Hellmann’s® or Best Foods® Real Mayonnaise
2 tablespoons finely chopped chives (optional)

Bake chicken according to package directions.

Meanwhile, in medium bowl, with wire whisk, blend Knorr® Chipotle Mexican Cooking Sauce, mayonnaise and chives. Serve with hot chicken.

Makes 24 appetizers


OXO Good Grips 11-Inch Balloon Whisk

Swiss and Cream Cheese Ball

8 ounces cream cheese
2 tablespoons chopped fresh thyme (or 2 teaspoons dried thyme)
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
10 ounces grated swiss cheese
2/3 cup chopped smoked ham
1/2 cup chopped fresh chives

In a large bowl or a food processor, combine the cream cheese, 1 tablespoon of fresh thyme, the pepper, and salt. Beat or process until blended and smooth. Add the cheese and the ham and beat vigorously until evenly mixed.

If you are using a food processor, take care not to over mix; the ham and Swiss should retain some texture. This is a rather soft mixture, and will be easier to form if it is refrigerated for 2 to 3 hours first.

Combine remaining 1 tablespoon fresh thyme with the chives and spread on a large plate or sheet of waxed paper. Dampen your hands with water to keep the cheese mixture from sticking to them, then divide the mixture in half.

Pat and press each half into a ball about 3 inches across with a flat bottom; don’t worry about keeping the shape perfect. Roll each ball in the thyme and chive mixture, pressing so the coating adheres. Wrap separately in plastic wrap and chill until serving.

Yield: 2 cheese balls


Bounty Quick-Size Paper Towels, 12 Family Rolls, White