Kitchen and Living Room Combined Designs: Hors d'oeuvres

Showing posts with label Hors d'oeuvres. Show all posts

Creamy Caramelized Onion Dip

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmI-orL1ovPnHAhNB_lP-M0jdFnzp23sowJbXxDUfLFkdIQww2Zz5zp3CAwQplW41pZe0hy3VFsz-43MKdXXMq_fdHWySPJjQxnziSXH2yPIFCUeW-9QWNiCnl2283ELVpDjoiiyOlnec/s1600/IMG_2415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmI-orL1ovPnHAhNB_lP-M0jdFnzp23sowJbXxDUfLFkdIQww2Zz5zp3CAwQplW41pZe0hy3VFsz-43MKdXXMq_fdHWySPJjQxnziSXH2yPIFCUeW-9QWNiCnl2283ELVpDjoiiyOlnec/s640/IMG_2415.JPG" width="640" /></a></div><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F03%2Fcreamy-caramelized-onion-dip.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-Voiwicu5NhM%2FUUyeEEwoYCI%2FAAAAAAAARfQ%2FtMSDVC72z9o%2Fs640%2Fonion-dip.jpg&description=Creamy%20Caramelized%20Onion%20Dip"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br />I'm not sure there is anything more useful in the entertaining world than a good, go-to dip recipe.  This Creamy Caramelized Onion Dip is mine.  It is an old favorite I'm revisiting after our trip to Seaside.<br /><br />Mike and I had message treatments on one of the rain days at the Watercolor Inn's spa.  After our services we treated ourselves to lunch at the Inn.  We ordered Bloody Mary's and a Mahi Mahi sandwich, but after the bloody mary's came out and before the sandwich, they brought around their "snack of the day" that happened to be a caramelized onion dip served with amazing warm and toasty (maybe even fried...?) pita wedges.  <br /><br />When I made this dip in my catering days I would usually serve it with a vegetable platter.  Yes, crunchy vegetables are a great accompaniment to this dip, but I'll tell you, toasty pita is fantastic.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFU-d01mw-iWKM8XSg7KZK8d_BL_M6_cctl_SwsRObbC5JMvEi4TavGmvsQFOVY1rjySWF88oSLZUYXW-YgIGNmu4Yk40192ZCimlg8QfdhwNqOaW0T06RJafLpQKOdCJdVuDbkFx-sU/s1600/onion-dip.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFU-d01mw-iWKM8XSg7KZK8d_BL_M6_cctl_SwsRObbC5JMvEi4TavGmvsQFOVY1rjySWF88oSLZUYXW-YgIGNmu4Yk40192ZCimlg8QfdhwNqOaW0T06RJafLpQKOdCJdVuDbkFx-sU/s640/onion-dip.jpg" width="442" /></a>The dip is starts with cream cheese, just as all great dips do.  Then, sweet caramelized onions and a little heat from a pinch of cayenne pepper make it so addicting.<br /><br /><span style="font-size: large;"><i>Caramelized Onion Dip</i></span><br />with toasted pita <br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2013%2F03%2Fcreamy-caramelized-onion-dip.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-Voiwicu5NhM%2FUUyeEEwoYCI%2FAAAAAAAARfQ%2FtMSDVC72z9o%2Fs640%2Fonion-dip.jpg&description=Creamy%20Caramelized%20Onion%20Dip"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br />2 tablespoons of butter<br />2 tablespoons of olive oil <br />1 large red onion<br />1 block of cream cheese<br />1/2 cup of sour cream <br />4 green onions<br />1/8 teaspoon of cayenne pepper<br />1/2 teaspoon of salt<br />1/2 teaspoon of cracked pepper<br /><br />Begin by caramelizing the onions in a saute pan in olive oil and butter.  You do this by cooking them at a medium high heat until soft (about 3 minutes) then lowing the heat for about 10 minutes stirring every couple of minutes until the color changes to a soft brown color.  Be careful not to over caramelize - they will turn black in a minute or two!  You can do this step ahead of time.<br /><br />In a mixer (or by hand), cream together the cream cheese, sour cream, caramelized onion, cayenne, salt and pepper.<br /><br />Turn on oven broiler. <br /><br />For pita, cut soft whole pita breads into 8 wedges.  Place them on a baking sheet and drizzle with olive oil.  Place them under the broiler for 2 minutes, then flip them over with a spatula and repeat on the other side.  Sprinkle a little sea salt over them when they come out of the oven.  Serve pita warm.<br /><br /><div class="separator" style="clear: both; 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Creamy Caramelized Onion Dip

I'm not sure there is anything more useful in the entertaining world than a good, go-to dip recipe. This Creamy Caramelized Onion Dip i...

11:26 AM

Chocolate Fudge Topped Petite Cream Puffs | Easy Hors D'Oeuvres

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitta6nwDoYyY9J8ivPGkEpzHA3RqL4XzcmGU_RWmNpCJijvOmNpdRV0ENNRhBLWgi7Cm6VUapyPCQ_omfaaCWm6p2YqkUX_qqC7clP5Ve1sqJNdSrDmWUEmUUe9BYuPJ03j3bNjdMdJlc/s1600/IMG_8817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9R0P56ApjGZVfRUqLFkZsqqXjyU0dC6VNpX1DictxliMaFNi4rbw2yorqIex4BJ4o0z99L2xmInS5IFh2O3Nf-afzwsZomHThbw4RT27bVALjHU_8sLgPp3Qsvioz46G5CGYD2gP0_tA/s1600/IMG_8824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9R0P56ApjGZVfRUqLFkZsqqXjyU0dC6VNpX1DictxliMaFNi4rbw2yorqIex4BJ4o0z99L2xmInS5IFh2O3Nf-afzwsZomHThbw4RT27bVALjHU_8sLgPp3Qsvioz46G5CGYD2gP0_tA/s640/IMG_8824.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitta6nwDoYyY9J8ivPGkEpzHA3RqL4XzcmGU_RWmNpCJijvOmNpdRV0ENNRhBLWgi7Cm6VUapyPCQ_omfaaCWm6p2YqkUX_qqC7clP5Ve1sqJNdSrDmWUEmUUe9BYuPJ03j3bNjdMdJlc/s1600/IMG_8817.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitta6nwDoYyY9J8ivPGkEpzHA3RqL4XzcmGU_RWmNpCJijvOmNpdRV0ENNRhBLWgi7Cm6VUapyPCQ_omfaaCWm6p2YqkUX_qqC7clP5Ve1sqJNdSrDmWUEmUUe9BYuPJ03j3bNjdMdJlc/s400/IMG_8817.jpg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQGjUnT1tIwNdfETGeffE5D7UVpD2trDff4cTqnujDbnqisCea1ROL5HGWq1qyBX6EkZOmUWA9nIqqJqkfjIXEPqE-B14T5oc-H9-547KahIirTZzP1Hej5myiVfVvAjhV_k3gBk7h4E/s1600/IMG_8827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div> When I was in college, I worked at a bakery called the Upper Crust.  They made the most beautiful desserts, cookies, cakes and breads - most from scratch.  One of their most popular items were these small bite-size cream puffs with chocolate fudge buttercream.  Ladies would come in a buy trays full for parties, then have a couple boxed up for the car ride home.  People were addicted!  The real secret was... the cream puffs were frozen!  That's right.  They bought them from Costco, then added their own delicious buttercream on top. <br /><br />When I started catering, these cream puffs were my secret weapon.  I could turn out 100 in 10 minutes for $15... and my clients loved them - always at the top of the request list.  <br /><br /><br /><br /><br /><br /><span style="font-size: large;">Chocolate Fudge Topped Petite Cream Puffs</span><br /><i>the easiest sweet treat</i><br /><br />Frozen Mini Cream Puffs<br />Chocolate Fudge Buttercream (store-bought or homemade - recipe below)<br /><br />Thaw the cream puffs for about an hour at room temperature or a couple of hours in the refrigerator.  Put the chocolate butter cream in a plastic pastry bag.  Cut the tip off, leaving about a 1/2 inch opening.  Pipe the buttercream on the puffs. <br /><br />Chocolate Fudge Buttercream Recipe<br /><br />4 sticks of salted butter, soften<br />6 cups of powdered sugar<br />1 1/2 cup of chocolate chips<br />1/2 cup of heavy cream<br /><br />Place chocolate chips in a microwave safe bowl and pour over heavy  cream.  Microwave for 1 minute, then stir.  Repeat until the chocolate  ganache (yes, that is ganache!) is smooth.  Be careful not to over heat.   Refrigerate for 15 minutes until cool.<br /><br />In your kitchen aid fitted with a paddle attachment, whip butter and 4  cups sugar for 3 minutes until fluffy and smooth.  Pour in chocolate  ganache and 2 more cups of powdered sugar.  Whip until smooth.  Add more  powdered sugar, if necessary to create the thickness. <br /><br />Put the buttercream in a pastry bag (or ziploc bag) and cut 1 inch  opening at the bottom of the bag.  Pipe in a swirl on top of the cupcake  - be very generous with frosting.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQGjUnT1tIwNdfETGeffE5D7UVpD2trDff4cTqnujDbnqisCea1ROL5HGWq1qyBX6EkZOmUWA9nIqqJqkfjIXEPqE-B14T5oc-H9-547KahIirTZzP1Hej5myiVfVvAjhV_k3gBk7h4E/s1600/IMG_8827.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirQGjUnT1tIwNdfETGeffE5D7UVpD2trDff4cTqnujDbnqisCea1ROL5HGWq1qyBX6EkZOmUWA9nIqqJqkfjIXEPqE-B14T5oc-H9-547KahIirTZzP1Hej5myiVfVvAjhV_k3gBk7h4E/s640/IMG_8827.JPG" width="640" /></a> <br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wi-iMsBJjOzVAdpPzXDErqYS5CE_LCNeLsVeZYUdBInYg1xXaniHeWn64tj24OK0SA-oYDBNDYQp4Rz6mBcB8JTIiqX8Z_Bly8JlfOw3B6SLYKbt7A0XwHCUxSrQpAKRnpbOPbWExuU/s1600/IMG_8822.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wi-iMsBJjOzVAdpPzXDErqYS5CE_LCNeLsVeZYUdBInYg1xXaniHeWn64tj24OK0SA-oYDBNDYQp4Rz6mBcB8JTIiqX8Z_Bly8JlfOw3B6SLYKbt7A0XwHCUxSrQpAKRnpbOPbWExuU/s640/IMG_8822.JPG" width="640" /></a>

Chocolate Fudge Topped Petite Cream Puffs | Easy Hors D'Oeuvres

When I was in college, I worked at a bakery called the Upper Crust. They made the most beautiful desserts, cookies, cakes and breads - mos...

10:12 AM

Roasted Shrimp Cocktail with Lemon Caper Cream Sauce

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_snhmKiDqjBGKgBnK-0bx2ft_PozV75AkwsAVv_Vmwv4qLUXky4lyBGbhxF448Zv8jhosHyxwoFDhqF4eMlqt_Coxg1GNXcVvOoDJTYqiYlzdisEXER7tF8joq8SD0wLqBKKLDPylJB8/s1600/IMG_8518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_snhmKiDqjBGKgBnK-0bx2ft_PozV75AkwsAVv_Vmwv4qLUXky4lyBGbhxF448Zv8jhosHyxwoFDhqF4eMlqt_Coxg1GNXcVvOoDJTYqiYlzdisEXER7tF8joq8SD0wLqBKKLDPylJB8/s640/IMG_8518.jpg" width="552" /></a></div><br />Shrimp Cocktail was THE most popular item at my catering events - especially large, crowded cocktail events.  Why?  Because everyone is hungry and they know that they can eat a shrimp in one easy bite while they are holding their cocktail.  Strong and spicy classic cocktail sauce is just that, classic.  I really like classic cocktail sauce, but unfortunately it doesn't compliment many things.  I'm big on everything on the menu 'going' together and I don't like the idea of ketchupy cocktail sauce mixing with other things.<br /><br />My solution was to come up with a new version of Shrimp Cocktail that my clients would love.  For the sauce, I love the combination of lemon, garlic and capers, so I came up with a simple lemon, caper cream sauce that was a big hit.  I found that tossing the raw, peeled shrimp in olive oil, salt and pepper, and roasting them (instead of boiling) made it very flavorful.  It is definitely an easy recipe to make for a crowd.  All you do is put them on a baking sheet and toss them in the oven for 5-7 minutes!  I recommend preparing 3-5 pieces per person... or more.  Trust me, they'll be popular.<br /><br />For more holiday appetizer & hors d'oeuvres ideas for your cocktail parties, <a href="http://www.jennysteffens.com/holidayhorsdoeuv.html" target="_blank">visit my Holiday Hors D'Oeuvres Ideas</a>! <br /><br /><span style="font-size: large;">Roasted Salt & Pepper Shrimp</span><br /><i>with Lemon Caper Cream Sauce</i><br /><br />2 pounds of shrimp, peeled with tails on<br />1/4 cup of olive oil<br />1 tablespoon of Sea Salt<br />1/2 tablespoon of Black Pepper<br /><br />Preheat oven to 425 degrees.  If the shrimp is frozen, run cool water over it until they have thawed.  Place them on a baking sheet.  Drizzle olive oil over the shrimp, then toss with salt & pepper.  Roast in the oven for 5-7 minutes until they are bright pink and no longer translucent.   <br /><br />Sauce:<br />2 tablespoons of olive oil<br />2 cloves of garlic, minced<br />1 tablespoon of lemon juice<br />2 tablespoons of capers<br />1 cup of sour cream  <br />Salt & Pepper<br /><br />To make the sauce, in a small bowl, combine oil and garlic.  Microwave for 10-15 seconds to slightly cook the garlic.  Add lemon juice, capers and sour cream, using a fork or a small whisk to combine.  Salt & Pepper to taste. <br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJ4LCY4k1jz2RH_Y4wjKEwDn2chN1LVNL-nAlbchi6LvEj8-k0G4H3BSjmDMFFXYU9-yBP8XiaMJ1mzI0bIknkAmGKuPdxsyrn-nUhxYAdNpBgvN4D-EAVvrPvAZWFWm6a_K0bc9hMJc/s1600/IMG_8529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggJ4LCY4k1jz2RH_Y4wjKEwDn2chN1LVNL-nAlbchi6LvEj8-k0G4H3BSjmDMFFXYU9-yBP8XiaMJ1mzI0bIknkAmGKuPdxsyrn-nUhxYAdNpBgvN4D-EAVvrPvAZWFWm6a_K0bc9hMJc/s640/IMG_8529.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For more holiday appetizer & hors d'oeuvres ideas for your cocktail parties, <a href="http://www.jennysteffens.com/holidayhorsdoeuv.html" target="_blank">visit my Holiday Hors D'Oeuvres Ideas</a>!  </div>

Roasted Shrimp Cocktail with Lemon Caper Cream Sauce

Shrimp Cocktail was THE most popular item at my catering events - especially large, crowded cocktail events. Why? Because everyone is hung...

4:23 PM

Crab Stuffed Mushrooms | Appetizers & Hors D'oeuvres

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcmZFzo5DJJjmmMgjLPWRwVRKvqmDx8oD3rv9AKt3899EljjkgJG0meIchg27Rr7oJdQhNJwbY4H-m0Sjyld_YR9VgGpvZkEKp2Q97en461U0dfyMKktOue4fFtnV-h7LG9nkSv3dsi4/s1600/IMG_8485.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQcmZFzo5DJJjmmMgjLPWRwVRKvqmDx8oD3rv9AKt3899EljjkgJG0meIchg27Rr7oJdQhNJwbY4H-m0Sjyld_YR9VgGpvZkEKp2Q97en461U0dfyMKktOue4fFtnV-h7LG9nkSv3dsi4/s640/IMG_8485.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I love crab rangoon.  Who doesn't?  This stuffed mushroom recipe is based on the classic crab rangoon, but I add red pepper and green onion for color and crunch.  This hors d'oeuvres was very popular at my catering events - and you can make 50 of these in a matter of minutes with the help of a pastry bag.  They are a great bite-size bite for a party - be sure to make at least 3-4 per person... they go fast! </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For more holiday appetizer & hors d'oeuvres ideas for your cocktail parties, <a href="http://www.jennysteffens.com/holidayhorsdoeuv.html" target="_blank">visit my Holiday Hors D'oeuvres Ideas</a>!  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-size: large;">Crab Stuffed Mushrooms</span><br /><i>with red pepper and green onion</i><br /><br />4 cups of mushrooms<br />1- 8 oz. box of cream cheese, softened <br />1 (approx. 5oz.) small can of crab meat<br /><br />1/2 red pepper, small dice<br />4 green onions, small dice<br />1/4 cup of parmesan cheese, grated<br />1/2 teaspoon of sea salt<br />1/4 teaspoon of pepper<br /><br />In  a mixer with the paddle attachment, stir together cream cheese, crab,  red pepper, green onion, parmesan, salt and pepper until well combined.   Put filling into a pastry bag.<br /><br /><br /><br />Remove stems from mushrooms and place bottoms up on a baking sheet.  Pipe the mixture into each mushroom.<br /><br /><br />Bake at 350 degrees for 10 minutes until the mushrooms are tender.  <br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-J7W4-pp0G0lwNIFiRihljByPAYgpgjfDb2ZlsXA068UoZ7uaGLdnH7e_taUm_vRiF_69qou-IzMmNagEMYEGlqwVNHUXrEL7X4KaForxdsMcurQxTfdxNUwvAoNKESPkPrltKdmGEJ0/s1600/IMG_8446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-J7W4-pp0G0lwNIFiRihljByPAYgpgjfDb2ZlsXA068UoZ7uaGLdnH7e_taUm_vRiF_69qou-IzMmNagEMYEGlqwVNHUXrEL7X4KaForxdsMcurQxTfdxNUwvAoNKESPkPrltKdmGEJ0/s640/IMG_8446.JPG" width="640" /></a></div><br />Get all of the mushrooms upside-down on a baking tray.  I only made a half of a batch, so you'll have twice as many mushrooms for the entire recipe. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJwmalUrYMyOpJQ2YWxyMC85vXC3JKUYxaGJjPNK4rbQagyAdbWUGJsNkr0K2JP4jQsEpyECK9vCSAuJgnmVt1TU6g5hf_bQUaOAjzxA45zDJopo22TxIzpI-iBttOQUn7ZicUQHzOFE/s1600/IMG_8448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJwmalUrYMyOpJQ2YWxyMC85vXC3JKUYxaGJjPNK4rbQagyAdbWUGJsNkr0K2JP4jQsEpyECK9vCSAuJgnmVt1TU6g5hf_bQUaOAjzxA45zDJopo22TxIzpI-iBttOQUn7ZicUQHzOFE/s640/IMG_8448.JPG" width="640" /></a></div><br />I didn't have a pastry bag, so I used a ziplock! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfvXn15Xpc12PnTWQdQyzXfR0l1dDiitJl-7BHdAJq6wKiQz5gjLTcbgE_UVSfaWXV-e_3KdsXO_bmxOT6klwlsv-Cj4tTJURPyYu2ieoXVMnXv-JmzYyQQc_FNw8bIy6XIIPJbEs2Sk/s1600/IMG_8449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfvXn15Xpc12PnTWQdQyzXfR0l1dDiitJl-7BHdAJq6wKiQz5gjLTcbgE_UVSfaWXV-e_3KdsXO_bmxOT6klwlsv-Cj4tTJURPyYu2ieoXVMnXv-JmzYyQQc_FNw8bIy6XIIPJbEs2Sk/s640/IMG_8449.JPG" width="640" /></a></div><br />Fill them over filling - the more cream cheese and crab the better! <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRGHl7TV69Ot6Ocn9MtDM2W1Qttk8haomlK_ZgjHFuIXEXyxyVf8oOAoI_nIGiCOFK41sxf3h69-z_rJNp_ND5pDVXI-3vKcaHlkRvppmSJUOFcZbvtLbh62SdlgvknDaLf9ljS4fJKI/s1600/IMG_8452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNRGHl7TV69Ot6Ocn9MtDM2W1Qttk8haomlK_ZgjHFuIXEXyxyVf8oOAoI_nIGiCOFK41sxf3h69-z_rJNp_ND5pDVXI-3vKcaHlkRvppmSJUOFcZbvtLbh62SdlgvknDaLf9ljS4fJKI/s640/IMG_8452.JPG" width="640" /></a></div><br />Ready to go in the oven!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqX2C0VdddZDhnDIeK_Wq0a3zXfK8u9vHtiEL6vQs3wDaAFjVnLbJZDTkiKXqDLaKRI2wfG_mIMTnKK3dPK9K-_T26MplF5BOuLoxI8AmAHo_olofKgxKmfJjS3h3t36RBPphe0btlWh8/s1600/IMG_8489.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqX2C0VdddZDhnDIeK_Wq0a3zXfK8u9vHtiEL6vQs3wDaAFjVnLbJZDTkiKXqDLaKRI2wfG_mIMTnKK3dPK9K-_T26MplF5BOuLoxI8AmAHo_olofKgxKmfJjS3h3t36RBPphe0btlWh8/s640/IMG_8489.jpg" width="480" /></a></div><br />You can see that they are done because the mushroom has browned and is tender.   A little bit of moisture has gathered underneath each one.   <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsVWN3BPOh046_yWKH4WlpIywtqBA8vn1L92wbNuu24nv-H3JQCn3kSFQRMg3_OaCdHFS0gCXKRBwuVue3cxOLwc2VILPAdHTvyEtaYDZUoTtd0SI3L-NdT6WKPJPy4nbbMjqIrbqEA4/s1600/IMG_8481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsVWN3BPOh046_yWKH4WlpIywtqBA8vn1L92wbNuu24nv-H3JQCn3kSFQRMg3_OaCdHFS0gCXKRBwuVue3cxOLwc2VILPAdHTvyEtaYDZUoTtd0SI3L-NdT6WKPJPy4nbbMjqIrbqEA4/s640/IMG_8481.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>For more holiday appetizer & hors d'oeuvres ideas for your cocktail parties, <a href="http://www.jennysteffens.com/holidayhorsdoeuv.html" target="_blank">visit my Holiday Hors D'oeuvres Ideas</a>! <br /><div class="separator" style="clear: both; text-align: center;"><br /></div>

Crab Stuffed Mushrooms | Appetizers & Hors D'oeuvres

I love crab rangoon. Who doesn't? This stuffed mushroom recipe is based on the classic crab rangoon, but I add red pepper and green on...

3:23 PM

Caramelized Onion and Goat Cheese Tartlets

Last year I featured a <a href="http://jennysteffens.blogspot.com/2010/12/holidays-entertaining-christmas_10.html">Caramelized Onion and Goat Cheese Tart appetizer in my Festive Holiday Cocktail Party</a> post.  The appetizer was fashioned as three long tarts that could be cut into individual portions.  This year, I recreated the recipe into smaller 'two-bite' pieces.<br /><br />For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>!  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0x1GwPU6ssTj6XNy6So1pouCaM0b69ArGs43tXV-7hUVylWhmXx9OoYU5uBs_JLWtrFaJB1P0sFv9x21S7_uByURsTp6PPWSfBYl66nKyiK_b_EPPhh384g5Sha2hK66Bd9QzgTGDfBA/s1600/IMG_8491.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0x1GwPU6ssTj6XNy6So1pouCaM0b69ArGs43tXV-7hUVylWhmXx9OoYU5uBs_JLWtrFaJB1P0sFv9x21S7_uByURsTp6PPWSfBYl66nKyiK_b_EPPhh384g5Sha2hK66Bd9QzgTGDfBA/s640/IMG_8491.jpg" width="437" /></a></div><span style="font-size: large;">Caramelized Onion and Goat Cheese Tartlets </span><br /><i>18 hors d'œuvres</i><br /><br />1 sheet of Pepperidge Farm frozen puff pastry, thawed (packaged with 2 per box, so this is an easy recipe to double)<br />2 tablespoons of olive oil<br />1 red onion, sliced thinly<br />4 ounces of goat cheese<br /><br />Preheat the oven to 425 degrees.  Remove the frozen puff pastry from the freezer and let it set at room temperature for 20-40 minutes, or in the refrigerator for a couple of hours.<br /><br />Start by caramelizing the onions in a saute pan in olive oil over medium  heat.  This will take 10-15 minutes.  Keep stirring until they start to  turn brown... you're bringing out the sugar in the onion and creating a  caramel.  When they have turned slightly brown in color, remove them from the heat.<br /><br />Unfold the puff pastry sheet and place it on a lightly floured cutting board.  Cut it along the folds into three  long pieces, then cut the large piece into 5-6 smaller rectangles.  Pile onions in the center of each piece, then top with chunks of the goat cheese.<br /><br />Place the pastries on a baking sheet sprayed with cooking spray, lined with parchment paper or a Silpat.  Bake at 425 degrees for 8-10 minutes until puffed and the edges are brown.  Serve warm or at room temperature.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkh-CmAkJVHmru8WfGaK7gt33UlSGfbm9xiRUCwpycq3J0E-OPhZ2zUtu_-L5I_dbYNSf3rdFFutKW7fyUp45rEKhaeHWhFpmaJ-asm6v5dJ0Al_O-YnrOXwnNnWIWkOeYBEajm5XUWc/s1600/IMG_8479.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkh-CmAkJVHmru8WfGaK7gt33UlSGfbm9xiRUCwpycq3J0E-OPhZ2zUtu_-L5I_dbYNSf3rdFFutKW7fyUp45rEKhaeHWhFpmaJ-asm6v5dJ0Al_O-YnrOXwnNnWIWkOeYBEajm5XUWc/s640/IMG_8479.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">For More Puff Pastry Recipes for the Holidays, <a href="http://jennysteffens.blogspot.com/2011/11/holiday-recipes-with-puff-pastry.html">click here</a>!  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">*Pepperidge  Farm Puff Pastry is one of my Holiday Entertaining  sponsors.  I  approached them to join me in partnership this Holiday  season because I  LOVE their products and have relied on them for years to make my  entertaining a success! </div><div class="separator" style="clear: both; text-align: center;"><br /></div>

Caramelized Onion and Goat Cheese Tartlets

Last year I featured a Caramelized Onion and Goat Cheese Tart appetizer in my Festive Holiday Cocktail Party post. The appetizer was fashi...

3:41 PM

Creamy Spinach Dip | Game Day Recipes

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZALEUi5u4KKuU_jUIYIAJGdEDNf6CffMl1bk_T38pYxA4Ptc7ZhWnSTNyxNetvaISmHx4mr5kbit92V7Z52pFcdSmPb574WXE7TsXFaX_QZxIfJ2YJjvpcsRhbJd5nbst7IQdhShQ6lz/s1600/IMG_6232.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZALEUi5u4KKuU_jUIYIAJGdEDNf6CffMl1bk_T38pYxA4Ptc7ZhWnSTNyxNetvaISmHx4mr5kbit92V7Z52pFcdSmPb574WXE7TsXFaX_QZxIfJ2YJjvpcsRhbJd5nbst7IQdhShQ6lz/s640/IMG_6232.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Game Day is not complete without a chips and dips.  My favorite dip of all time is Classic Creamy Spinach Dip.  You can make so many variations of this - add artichokes, crab, red pepper, etc.  It is surprisingly simple to make - just takes 10 minutes.  I also like to serve it with sour cream and salsa with tortilla chips. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFhemFziV28E40Ye9PiW7mELGXg9W6Ia5HPNRpz18zHN_CPh_uxD3BdCYEWxq1xMm6yQeu-4BNxz1wpts7D7ElTfDmxXlCICN0-OBO_NMDlMf4lLjMVFjlVMt-OkECcz_L2SbOMuyxyzL/s1600/IMG_6157.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsFhemFziV28E40Ye9PiW7mELGXg9W6Ia5HPNRpz18zHN_CPh_uxD3BdCYEWxq1xMm6yQeu-4BNxz1wpts7D7ElTfDmxXlCICN0-OBO_NMDlMf4lLjMVFjlVMt-OkECcz_L2SbOMuyxyzL/s400/IMG_6157.JPG" width="400" /></a> <span style="font-size: large;">Creamy Spinach Dip</span></div><i>Always the First to Go</i> <br /><br />4 cloves of garlic, minced<br />1/2 white onion, diced<br />2 tablespoons of olive oil<br />1 package of frozen chopped spinach<br />2 cups of heavy cream<br />2 - 8oz. blocks of cream cheese, softened<br />1/2 cup of parmesan cheese, grated<br />salt & pepper<br />1 bag of tortilla chips<br /><br />In a saute pan, saute garlic and onion in olive oil until the onions are transparent.  Squeeze out water from spinach, then add it to the garlic and onion and continue to cook for a minute or two.  Add heavy cream and bring to a simmer.  Cook for 3-5 minutes until cream slightly thickens.  Stir in cream cheese and parmesan until smooth.  Season with salt and pepper to taste.  Serve warm with chips.  If you make it ahead of time, transfer it to a baking dish and heat in a 350 degree oven for 15-25 minutes until bubbly.  <br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWwWIxl2XkZz1_ll6olcHsuYHp_ja1K7yQXgF50DNTfiG2TBSYqAtBIUojsO2zvKwF-9Nctb-JRKb5DaTadqpqUbX6jseIWKcHGESO_aHmSDGgM9Wm5qDHqKcI66jKgEWTB5tXKXZBsKF/s1600/IMG_6060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWwWIxl2XkZz1_ll6olcHsuYHp_ja1K7yQXgF50DNTfiG2TBSYqAtBIUojsO2zvKwF-9Nctb-JRKb5DaTadqpqUbX6jseIWKcHGESO_aHmSDGgM9Wm5qDHqKcI66jKgEWTB5tXKXZBsKF/s640/IMG_6060.JPG" width="640" /></a></div><br />Let the cream boil and thicken. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-vNRwCm_jVWLEB0QeOVN4keHvw9DELLFFDXrnqqgXrOMIxK70lrbIrAH2NuB3plax498YUIhUAi-qQ2gf-awYWHu1DAom41GW5bO7Oar27fNawqenpeNn4CYqaufjekj-P86CMoVhdkAk/s1600/IMG_6061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-vNRwCm_jVWLEB0QeOVN4keHvw9DELLFFDXrnqqgXrOMIxK70lrbIrAH2NuB3plax498YUIhUAi-qQ2gf-awYWHu1DAom41GW5bO7Oar27fNawqenpeNn4CYqaufjekj-P86CMoVhdkAk/s640/IMG_6061.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2-i-D3IM-wtav3txPtfAblMqraqesOFNs6Ful83X7pwS7XPVgGJtSaKrnnapzX9bd21mrfDKqIPFUdwnuKs4Rbu884N1MTei5Ud9MNNxhrvXgtJQIVILL40StZx-ZN97oAtaFiZy7olB/s1600/IMG_6060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div> Stir in the cream cheese and parmesan cheese.  If it is too thick, add milk or more heavy cream.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhADYD4KStI_xjZJ5CVdohzmE0E8xgffDgts3b3j35L_WrJWpwmNhoYcG6CpyevvMgn3pGO6a9_ckDTUf8VVnpd7oYc9r4zcqVe_NMu775H5UU5Ke5w6KRV96ftDe_hM3t_i14RxdtkopqZ/s1600/Fall+Tailgate+Party.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhADYD4KStI_xjZJ5CVdohzmE0E8xgffDgts3b3j35L_WrJWpwmNhoYcG6CpyevvMgn3pGO6a9_ckDTUf8VVnpd7oYc9r4zcqVe_NMu775H5UU5Ke5w6KRV96ftDe_hM3t_i14RxdtkopqZ/s640/Fall+Tailgate+Party.jpg" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE0eYlg-yh3XYakJfUV9KhXfpyZyXl87sReUYLdyam2QVxQRzB-U-YIur5AjlnVJfIseKBCNtZNDG_duHX6VzzeDVAJQ2iyw7_ixMWEX1i9GeM3dqppN6dqFiVpHRn7n2H9B_Ziut4V3j/s1600/Fall+Tailgate+Party.jpg" style="margin-left: 1em; margin-right: 1em;"></a>The Creamy Spinach Dip Recipe is part of my Game Day Menu.  Get all of the <a href="http://jennysteffens.blogspot.com/2011/09/game-day-tailgate-party-recipes-decor.html">Game Day recipes & tips here >></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE0eYlg-yh3XYakJfUV9KhXfpyZyXl87sReUYLdyam2QVxQRzB-U-YIur5AjlnVJfIseKBCNtZNDG_duHX6VzzeDVAJQ2iyw7_ixMWEX1i9GeM3dqppN6dqFiVpHRn7n2H9B_Ziut4V3j/s1600/Fall+Tailgate+Party.jpg" style="margin-left: 1em; margin-right: 1em;"> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>

Creamy Spinach Dip | Game Day Recipes

Game Day is not complete without a chips and dips. My favorite dip of all time is Classic Creamy Spinach Dip. You can make so many variati...

8:19 PM

Pigs in a Blanket | Game Day Recipes

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9B2pIjfjef-4OBhJsx68P8zJlhqcPuBUF06yYmB8m7pmgMGOelFBioiBDDtJkihzwYM4QR8fJQeqBRjmKt0tPiY-iPi8mVj9MClmM3SdVY6olFfMSNTVSJeuCbbaloylKrYYsyhjbkE9/s1600/IMG_6173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="552" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx9B2pIjfjef-4OBhJsx68P8zJlhqcPuBUF06yYmB8m7pmgMGOelFBioiBDDtJkihzwYM4QR8fJQeqBRjmKt0tPiY-iPi8mVj9MClmM3SdVY6olFfMSNTVSJeuCbbaloylKrYYsyhjbkE9/s640/IMG_6173.JPG" width="640" /></a></div><br />Pigs in a Blanket were all the rage at one time, then they got a bad wrap for being tacky party food.  They were banned from any event with style.  But, like all things that were once great, these little guys are making a comeback in the comfort food craze.  As a huge hot dog (and comfort food) fan - I'm thrilled.  Serve these with a gourmet mustard or cheese dip to up their style factor. <br /><br /><span style="font-size: large;">Pigs in a Blanket</span><br /><i>Bringing Back a Classic</i><br /><br />8 Beef Hot Dogs<br />1 can of Crescent Rolls<br />Dijon Mustard<br /><br />Roll out the crescent rolls out on a cutting board.  Cut them in half, making equal triangles (or as equal as possible).  Cut the hot dogs in half and roll the halves on each triangle of crescent roll dough.  Place on a baking sheet lined with parchment paper or a Silpat baking liner.  Bake at 350 degrees for 10 minutes, or until golden brown and puffed.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE0eYlg-yh3XYakJfUV9KhXfpyZyXl87sReUYLdyam2QVxQRzB-U-YIur5AjlnVJfIseKBCNtZNDG_duHX6VzzeDVAJQ2iyw7_ixMWEX1i9GeM3dqppN6dqFiVpHRn7n2H9B_Ziut4V3j/s1600/Fall+Tailgate+Party.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE0eYlg-yh3XYakJfUV9KhXfpyZyXl87sReUYLdyam2QVxQRzB-U-YIur5AjlnVJfIseKBCNtZNDG_duHX6VzzeDVAJQ2iyw7_ixMWEX1i9GeM3dqppN6dqFiVpHRn7n2H9B_Ziut4V3j/s640/Fall+Tailgate+Party.jpg" width="640" /> </a><br /><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE0eYlg-yh3XYakJfUV9KhXfpyZyXl87sReUYLdyam2QVxQRzB-U-YIur5AjlnVJfIseKBCNtZNDG_duHX6VzzeDVAJQ2iyw7_ixMWEX1i9GeM3dqppN6dqFiVpHRn7n2H9B_Ziut4V3j/s1600/Fall+Tailgate+Party.jpg" style="margin-left: 1em; margin-right: 1em;"></a>The Pigs in a Blanket are part of my Game Day Menu.  Get all of the <a href="http://jennysteffens.blogspot.com/2011/09/game-day-tailgate-party-recipes-decor.html">Game Day recipes & tips here >></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE0eYlg-yh3XYakJfUV9KhXfpyZyXl87sReUYLdyam2QVxQRzB-U-YIur5AjlnVJfIseKBCNtZNDG_duHX6VzzeDVAJQ2iyw7_ixMWEX1i9GeM3dqppN6dqFiVpHRn7n2H9B_Ziut4V3j/s1600/Fall+Tailgate+Party.jpg" style="margin-left: 1em; margin-right: 1em;"> </a></div>

Pigs in a Blanket | Game Day Recipes

Pigs in a Blanket were all the rage at one time, then they got a bad wrap for being tacky party food. They were banned from any event with ...

8:19 PM

Tomato & Fresh Mozzarella Bruschetta on the Grill Recipe | Summer Grilling Menu

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGaMYzi-Fm60xF7qEAZm9znXgRKXhYACsde-UzkUxPG2g9iT2AZSrD6LVNQzr_SNKGEAGNsIcMSxjeNYcXqKRbVGQpBAE9_FwyoHiftaeiwk8xdMz4FjYIzFwrGn8QhpcKL6Vi8cCh9076/s1600/IMG_9930.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGaMYzi-Fm60xF7qEAZm9znXgRKXhYACsde-UzkUxPG2g9iT2AZSrD6LVNQzr_SNKGEAGNsIcMSxjeNYcXqKRbVGQpBAE9_FwyoHiftaeiwk8xdMz4FjYIzFwrGn8QhpcKL6Vi8cCh9076/s640/IMG_9930.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Mr. Darcy is waiting for his first course...</td></tr></tbody></table>Bruschetta is always a hit.  If you are filling a little daring, do a couple of different versions - prosciutto & mozzarella, mushrooms & fontina, or roasted red pepper and blue cheese.  Classic tomato and fresh mozzarella is still my favorite.<br /><br />I like to do courses on the grill - not in a fancy-schmancy way, but in a  have-something-different-to eat-every-10-minutes sort of way.  I start  with something that takes just a couple of minutes, in this case  bruschetta, then the rest of the dinner goes on while we nibble on  appetizers and sip cocktails.  For the entire Easy <a href="http://jennysteffens.blogspot.com/2011/05/grilling-for-dinner-grilled-bruschettas.html">Summer Grilling menu, click here</a>!<br /><br />The Easy Summer Grilling Menu :<br /><br />Tomato & Fresh Mozzarella Bruschetta<br />Herb Marinated Grilled Jumbo Shrimp<br />Grilled Asparagus<br />Grilled Corn on the Cob<br />Grilled Peaches with Ice Cream <br /><br />For the all of the recipes from the Easy <a href="http://jennysteffens.blogspot.com/2011/05/grilling-for-dinner-grilled-bruschettas.html">Summer Grilling menu, click here</a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLFdK-DNWY1eXBb1HX4y5Ek0f34yIdssI40QlvbgXMiTn4s-6q0Op_XoTxJ2JZA27r1aQYzEIWi2b7y3UJ7cHyDgwPkQ6fKGkJJVN1dyxOnU1vOBpPcaH2tveXRy3ng4P3COMfm-YylZ8/s1600/IMG_9908.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBLFdK-DNWY1eXBb1HX4y5Ek0f34yIdssI40QlvbgXMiTn4s-6q0Op_XoTxJ2JZA27r1aQYzEIWi2b7y3UJ7cHyDgwPkQ6fKGkJJVN1dyxOnU1vOBpPcaH2tveXRy3ng4P3COMfm-YylZ8/s640/IMG_9908.JPG" width="640" /> </a><br /><br />Fresh Mozzarella & Tomato Bruschetta on the Grill<br /><i>serves 4</i><br /><br />2 cups of tomatoes, cherry or otherwise, diced<br />8 ounces of fresh mozzarella<br />2 tablespoons of fresh basil, chopped<br />1/4 cup of olive oil (divided into 2)<br />1 loaf of french or italian bread, sliced<br />1 clove of garlic<br /><br />In a bowl, combine tomatoes, mozzarella basil, 2 tablespoons of olive  oil, salt and pepper.  Brush the slices of bread with the remaining  olive oil.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLifdl0GhzVM6peQWBlOpvcknL3d7v7at2YK5YnTNaUXs_PaPcRkFP6sflq2MNjb1TLDQ2I4WQwLbk0et1KFX-iH5nGNT5VA30rQkDVUuMjurnPLONz77q2dXmZdydNyNPP9smaZuMQPqd/s1600/IMG_9910.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLifdl0GhzVM6peQWBlOpvcknL3d7v7at2YK5YnTNaUXs_PaPcRkFP6sflq2MNjb1TLDQ2I4WQwLbk0et1KFX-iH5nGNT5VA30rQkDVUuMjurnPLONz77q2dXmZdydNyNPP9smaZuMQPqd/s640/IMG_9910.JPG" width="640" /></a> <br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjm_E7ygv4MCaj8dJIlhIJILPKR4e4o5Lzb9k2697qeF1sRo0pNu9fI_LRUUT-spEXxpbQ7MxaDnNCO00tqQfIOUukVFKRVwnegW0kQWSIt7lRqel1uOUixDgWHbq9c4ZEGD2fD8xyzgq/s1600/IMG_9914.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSjm_E7ygv4MCaj8dJIlhIJILPKR4e4o5Lzb9k2697qeF1sRo0pNu9fI_LRUUT-spEXxpbQ7MxaDnNCO00tqQfIOUukVFKRVwnegW0kQWSIt7lRqel1uOUixDgWHbq9c4ZEGD2fD8xyzgq/s640/IMG_9914.JPG" width="640" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFy3Hlbconhnfk3QoFLFcFjtoFQfPIBJIVqD9W8yKBO7lYHR5oNtWGHWGGPz_EaOsaHowOjJwWtnbyaJWcydJEsqk2cUn_UxlSboLMUIErf2V8rzlygPdmAbwZgALj_rla0fXXYaI4Jv5u/s1600/IMG_9923.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFy3Hlbconhnfk3QoFLFcFjtoFQfPIBJIVqD9W8yKBO7lYHR5oNtWGHWGGPz_EaOsaHowOjJwWtnbyaJWcydJEsqk2cUn_UxlSboLMUIErf2V8rzlygPdmAbwZgALj_rla0fXXYaI4Jv5u/s640/IMG_9923.JPG" width="640" /></a> <br /><br />Grill the bread for 1 minute on each side just until it starts to  brown.  Remove the bread from the grill and rub the raw garlic on the  bread.  Top with tomato and mozzarella mixture. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_QL65Bw76AWObrusL0Z0ocWQ70oIMyrpOjOHFGw1Hxv56I1GPXaPUFcQDS4KB1ckhyphenhyphen__6ow4ScbYB8g8_EeFEXVjSLY9QJFJBiS_mfog3qES6e51ZJNTjLevICl2giidM9xhWfR0h3Gr/s1600/IMG_9932.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_QL65Bw76AWObrusL0Z0ocWQ70oIMyrpOjOHFGw1Hxv56I1GPXaPUFcQDS4KB1ckhyphenhyphen__6ow4ScbYB8g8_EeFEXVjSLY9QJFJBiS_mfog3qES6e51ZJNTjLevICl2giidM9xhWfR0h3Gr/s640/IMG_9932.JPG" width="640" /> </a><br /><br />If you'd like to put the assembled bruschetta back on the grill, they   make a great hot and melted snack.  They are great served hot or cold.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRYTNF0i2QEOEoUkbDoXquzS5lZIeHRTwJkIMHX2QgN9IALM9DcENmgX_fn-ckwAqSSvMxa_Bi9ywBlvWwIRlbVP1Bv9dIOPzr1B8F5nt3CXbPzyAvPRstJ0iWV8KV9qUeUExDSksBfPo/s1600/IMG_9950.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRYTNF0i2QEOEoUkbDoXquzS5lZIeHRTwJkIMHX2QgN9IALM9DcENmgX_fn-ckwAqSSvMxa_Bi9ywBlvWwIRlbVP1Bv9dIOPzr1B8F5nt3CXbPzyAvPRstJ0iWV8KV9qUeUExDSksBfPo/s320/IMG_9950.JPG" width="320" /></a></div><a href="http://jennysteffens.blogspot.com/2011/05/grilled-herbed-shrimp-asparagus-corn.html">Grilled Herbed Shrimp, Asparagus & Corn  </a>

Tomato & Fresh Mozzarella Bruschetta on the Grill Recipe | Summer Grilling Menu

Mr. Darcy is waiting for his first course... Bruschetta is always a hit. If you are filling a little daring, do a couple of different versi...

2:07 PM

Recipes | Shrimp Pesto Appetizer | Tomato & Olive Bruschetta | Tuscan Pasta Dinner Party Menu

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZj_IiDzm6rQRCugQYnJvAmvPgxoLyvscjG1JkC_ZcDjPTcMeuTFusngU26j9dJFfFOpFpHLfd3jlJ56iL6JpbwTdDQ_xkM1meyR7Gm61v2to5nHoX0-BexYcaehlVa3K2IDAPEnzck8I/s1600/IMG_2941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZj_IiDzm6rQRCugQYnJvAmvPgxoLyvscjG1JkC_ZcDjPTcMeuTFusngU26j9dJFfFOpFpHLfd3jlJ56iL6JpbwTdDQ_xkM1meyR7Gm61v2to5nHoX0-BexYcaehlVa3K2IDAPEnzck8I/s640/IMG_2941.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Shrimp tossed in Pesto with Grilled Bread</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 pound of shrimp, peeled</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons of olive oil</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">4 cloves of garlic, peeled</div><div class="separator" style="clear: both; text-align: left;">1/3 cup of parmesan, grated or in chunks</div><div class="separator" style="clear: both; text-align: left;">2 cups of basil leaves</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon of salt</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon of pepper</div><div class="separator" style="clear: both; text-align: left;">3/4 cups of olive oil </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Heat oven to 400 degrees.  On a baking sheet, toss shrimp in olive oil.  Bake for 4-6 minutes, or until the shrimp are pink.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">For the pesto, start with a food processor or blender.  Put in garlic and parmesan.  Pulse until the garlic and parmesan is in fine pieces.  Add in basil leaves, salt, pepper & olive oil.  Continue to pulse until a green paste has formed.  You may need to add more olive oil if you'd like it thinner.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In a bowl, toss the shrimp in the pesto sauce - serve warm, at room temp, or chilled.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Grilled Garlic Bread</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 loaf of Italian Bread or Baguette</div><div class="separator" style="clear: both; text-align: left;">2 cloves of garlic</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Slice the bread into 1/2 inch slices.  Drizzle them with olive oil.  Place them olive oil down on a stove top grill pan, or saute pan.  Cook on each side for 2 minutes.  Rub garlic clove on one side of each piece of bread.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnoHHzRwCxAp_28SYVCZzpifaFG-__r93Icoi2y1wUQ9vkSFElqzZkJIJ6Wo48H9tD_huq5fisH3k87KTEM7ZQrE2-L0GTWU9B2aECf_KvHSypmIwJXeMOYEIkRcMwEJ-e_rc95yn_Bszb/s1600/IMG_2942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnoHHzRwCxAp_28SYVCZzpifaFG-__r93Icoi2y1wUQ9vkSFElqzZkJIJ6Wo48H9tD_huq5fisH3k87KTEM7ZQrE2-L0GTWU9B2aECf_KvHSypmIwJXeMOYEIkRcMwEJ-e_rc95yn_Bszb/s640/IMG_2942.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Tomato & Green Olive Bruschetta with Grilled Bread</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">2 cups of cherry tomatoes</div><div class="separator" style="clear: both; text-align: center;">1/2 cup of green olives, pitted</div><div class="separator" style="clear: both; text-align: center;">2 tablespoons of olive oil</div><div class="separator" style="clear: both; text-align: center;">sea salt & pepper</div><div class="separator" style="clear: both; text-align: center;">Grilled Garlic Bread (recipe above)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Cut cherry tomatoes and olives into quarters.  Toss with olive oil, salt, and pepper.  Serve with grilled bread.  </div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS'; font-size: small;"><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="color: black; font-family: Times;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></span></span></div><div class="post-body entry-content" style="color: #666666; font-family: 'Trebuchet MS'; font-size: 12px; text-align: left;"><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5UtggRnI5FAYk84IUGFJoseLaQKQQj6rgBu35UXhWMlzz8sTHKlHrOhXm53p-oYge8LQ4_RXMmTmhZlYsQg2fSafP7nyoFJVJDtkbpMc00gXfQz3n0OrLbMnXQ0zCpA4krPSpA1-A7C3V/s1600/Pasta-Party.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5UtggRnI5FAYk84IUGFJoseLaQKQQj6rgBu35UXhWMlzz8sTHKlHrOhXm53p-oYge8LQ4_RXMmTmhZlYsQg2fSafP7nyoFJVJDtkbpMc00gXfQz3n0OrLbMnXQ0zCpA4krPSpA1-A7C3V/s320/Pasta-Party.png" style="border-bottom-style: none; border-left-style: none; border-right-style: none; border-top-style: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" width="319" /></a>This recipe is part of my <a href="http://jennysteffens.blogspot.com/2010/12/entertaining-tuscan-pasta-party-easy.html">"Tuscan Pasta Dinner Party" </a> </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Menu : </div></div><div style="text-align: center;"><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://www.blogger.com/goog_165561046">Pesto Grilled Shrimp</a></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-shrimp-pesto-appetizer-tomato.html">Fresh Tomato & Olive Bruschetta</a></div></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-rustic-pasta.html">Pappardelle with Beef Ragu</a></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-pappardelle-with.html">Pappardelle with With Truffles</a></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-poached-pears-tuscan-pasta.html">Poached Pears</a></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/entertaining-tuscan-pasta-party-easy.html">Rustic Holiday Table Setting</a></div></div></div><br /><div></div></div><div style="clear: both;"></div></div><div class="post-footer"></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>

Recipes | Shrimp Pesto Appetizer | Tomato & Olive Bruschetta | Tuscan Pasta Dinner Party Menu

Shrimp tossed in Pesto with Grilled Bread 1 pound of shrimp, peeled 2 tablespoons of olive oil 4 cloves of garlic, peeled 1/3 cup of parmesa...

9:46 AM

Recipes | Entertaining | Cocktail Party Budet Friendly Menu | Fingerling Potatoes with Blue Cheese & Bacon

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0MUPJ3rmXH_iV8mJKDJz_K_duv4_QfKp2KFULRmQxGmCdlaPBXMzI-SkIcVhEA8kyZIpeMC72c6uKquEejps-tUBmiRXSA6kJ0DqaUR7Zpgfn44Mn8gDKwGMs8Pd7hdy1-0D8aoo36MCT/s1600/IMG_3324rt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0MUPJ3rmXH_iV8mJKDJz_K_duv4_QfKp2KFULRmQxGmCdlaPBXMzI-SkIcVhEA8kyZIpeMC72c6uKquEejps-tUBmiRXSA6kJ0DqaUR7Zpgfn44Mn8gDKwGMs8Pd7hdy1-0D8aoo36MCT/s640/IMG_3324rt.jpg" width="640" /></a></div><br />This is the perfect solution to "man-friendly" hors d'oeuvres... they are basically dressed up potato skins. You can make them with any popular potato topper - sauteed mushrooms, cheddar, sour cream, chives, caviar, etc.  I like to get a variety of colors of the fingerling potatoes - it makes it that more special. <br /><br />Fingerling Potato Canapes with Blue Cheese & Bacon<br /><br />20 fingerling potatoes, sliced in half length-wise<br />8 ounces of blue cheese*<br />6 slices of bacon, cooking and crumbled*<br /><br />In a large pot with a steam tray, put 1-inch of water in the bottom.  Pile the potatoes in the steam tray and cover the pot.  Steam the potatoes for 10-12 minutes, or until they are tender.  Drain the potatoes and place them cut side up on a baking sheet.  Top with blue cheese, then bacon.  Place under a low broiler for 2-3 minutes until the blue cheese melts.  These can be served immediately, or are great at room temperature, too.<br /><br />*I just go to the salad bar at our grocery store and get the blue cheese & pre-cooked bacon - a huge money and time saver.<br /><br /><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS'; font-size: 12px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tSwjM-Fja3BROpZDexoRzOn8gk9Qe2WMIHi7fn0O9meSEBLGeWbLiIE8ZrsSHB9e_BUJ2QUlWKm1gi76zBMxlCzBIhU0WggIQcRxjX5jsUOWoC6Nby3zzeze0H8PqMhY5VJ6v-f6paoh/s1600/Holiday-Cocktail-Party.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tSwjM-Fja3BROpZDexoRzOn8gk9Qe2WMIHi7fn0O9meSEBLGeWbLiIE8ZrsSHB9e_BUJ2QUlWKm1gi76zBMxlCzBIhU0WggIQcRxjX5jsUOWoC6Nby3zzeze0H8PqMhY5VJ6v-f6paoh/s200/Holiday-Cocktail-Party.png" style="border-bottom-style: none; border-left-style: none; border-right-style: none; border-top-style: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" width="199" /></a>These Roasted Beef & Horseradish and Roasted Red Pepper & Blue Cheese Canapes are part of my "<a href="http://jennysteffens.blogspot.com/2010/12/holidays-entertaining-christmas_10.html">Budget Friendly Holiday Cocktail Party Menu.</a>"  For all of the recipes and tips for creating a memorable, low-cost cocktail party, visit the "<a href="http://jennysteffens.blogspot.com/2010/12/holidays-entertaining-christmas_10.html">Budget Friendly Holiday Cocktail Party Menu</a>" Page!</span>

Recipes | Entertaining | Cocktail Party Budet Friendly Menu | Fingerling Potatoes with Blue Cheese & Bacon

This is the perfect solution to "man-friendly" hors d'oeuvres... they are basically dressed up potato skins. You can make them...

9:01 AM

Recipes | Entertaining | Cocktail Party Budet Friendly Menu | Caramelized Onion & Goat Cheese Tart

Recipes | Entertaining | Cocktail Party Budet Friendly Menu | Caramelized Onion & Goat Cheese Tart

Caramelized Onion & Goat Cheese Tart Anytime you say "goat cheese" or "caramelized onions" you hear "ooohs...

8:34 AM

Entertaining : Cheese Platter with Grapes & Pears

<div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6hdXTdlUDBJj-LVZqMdixkhQ14XmSJnMpUwRhs6Jmbr4Be75PeybFhyphenhyphen2DBNqevADqQBxv40bA7tatXOS2atT3OHivi5lWthivTb3pyyniwPoVMEP3b1RfhecSYsMfgjoFKBPtNLJrXg/s1600-h/Cheese+Platter.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5370669942140856866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG6hdXTdlUDBJj-LVZqMdixkhQ14XmSJnMpUwRhs6Jmbr4Be75PeybFhyphenhyphen2DBNqevADqQBxv40bA7tatXOS2atT3OHivi5lWthivTb3pyyniwPoVMEP3b1RfhecSYsMfgjoFKBPtNLJrXg/s400/Cheese+Platter.jpg" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 300px; height: 400px; " /></a></div><div><br /></div><div>Last Friday night, I got together with some friends to see Chicago at Starlight Theater (in Kansas City).  The plan was to meet at our friend's home for a couple glasses of wine and a few bites to eat before the show. I had promised to bring a sort of hors d'oeuvres, but I had had a pretty long day and I wasn't in the mood to spend any time in the kitchen or much money at the store.  My solution?  A cheese platter with grapes, pears and crackers.  $15  Looks like a lot more, doesn't it?! <br /></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLh42GVQiGADaLxfsu37nZfSjhCjmrOqX8zyacoMAmSR49IdE_E981f4iBmsqku7XrG0YVaYUbAFv__bfPHCGQothHZeF1u0jqm0HhFPh6Ra_QCyEvpbxg1QrmXS1NwbfLN0F1weuwuiE/s1600-h/Cheese+Grape+and+Pear+Platter.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5370669949930987810" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLh42GVQiGADaLxfsu37nZfSjhCjmrOqX8zyacoMAmSR49IdE_E981f4iBmsqku7XrG0YVaYUbAFv__bfPHCGQothHZeF1u0jqm0HhFPh6Ra_QCyEvpbxg1QrmXS1NwbfLN0F1weuwuiE/s400/Cheese+Grape+and+Pear+Platter.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" /></a><br /><div style="text-align: center;">Shopping List :</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Havarti Cheese - $3.50</div><div style="text-align: center;">Extra Sharp Cheddar - $3.50</div><div style="text-align: center;">Table Water Crackers with Sesame Seeds - $2.50</div><div style="text-align: center;">Red Grapes - $3.50</div><div style="text-align: center;">Bartlett Pears - $2.00</div><div style="text-align: center;">Total = $15.00</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Tips :</div><div style="text-align: center;"><br /></div><div style="text-align: center;">*Anytime I assemble a platter I think about color.  I always have something green - in this case the pears, something red usually berries or grapes, and two colors of cheese.  If I use a soft goat cheese, I roll the log in chopped parsley to give it color.  <br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">*When I want to save on the budget, I don't go to the gourmet cheese area - I go to the pre-packaged cheese section, then look for the cheese that were wrapped by the deli.  These cheeses are usually cut from the deli's large blocks of cheese, therefore they are a higher quality than the Kraft type cheese, but much less expensive than the specialty gourmet cheeses.  And guess what?  When presented on a platter like this, no one will be the wiser.  </div><div style="text-align: center;"><br /></div><div style="text-align: center;">*I love the really simple Carr's Table Water crackers with sesame seeds.  They are elegant and the perfect compliment to a flavorful cheese.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div><br /></div>

Entertaining : Cheese Platter with Grapes & Pears

Last Friday night, I got together with some friends to see Chicago at Starlight Theater (in Kansas City). The plan was to meet at our frien...

1:57 PM

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