Spinach Florentine Crepe Cups

Very pretty appetizer that can very easily be turned into a main dish by making larger crepes and increasing baking time on a jelly roll sheet instead of a muffin pan.

Spinach Filling

1 1/2 cup sharp Cheddar cheese, shredded
3 tablespoon flour
3 eggs, slightly beaten
2/3 cup mayonnaise
1 (10 oz.) pkg. frozen chopped spinach, thawed, drained
1 (4 oz.) can mushrooms, drained
6 crispy cooked bacon slices, crumbled
1/2 teaspoon salt
dash of white pepper

Crepe Cups:

3 eggs, slightly beaten
2/3 cup flour
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees. For twelve crepes, pour 2 tablespoons batter into hot lightly greased 8 inch skillet. Cook on one side only, until underside is lightly browned. Combine eggs, flour, salt and milk, beat until smooth. Let stand 30 minutes. Add remaining ingredients, mix well. Fit crepes into greased muffin pan. Fill crepes with spinach stuffing, bake for 40 minutes.

Korokke Potato Croquettes

I like to add a little chive as well just for extra flavor.

Korokke Potato Croquettes

4 medium potatoes
1/4 lb ground beef
1/2 onion, finely chopped
1 egg
1/2 tsp salt
flour
panko
vegetable oil
salt and pepper to taste
salt pepper to season

Peel and cut potatoes into medium chunks. Boil potatoes until soften. Drain and mash potatoes while they are hot. Saute onion and beef in a medium skillet. Mix mashed potatoes and onion and beef in a bowl. Season with salt and pepper and let it cool. Make flat and oval-shaped patties. Coat each piece with flouro. Dip in beaten egg and coat with panko. Fry in 350 F oil until brown.

The Secret Ingedient Party Meatballs

Gasp! Here it is! Anne's secret party meatballs (which I suspect came from Elise) These things are the reason why her parties are so well attended. No joke. When my dad is invited, before he decides he always asks, "Is she making those meatballs?" They are distinct because they're made with (don't tell your guests!) grape jelly!

And now the secret is out.

2 Lbs Ground beef

2 cups seasoned bread crumbs

1 cup milk

1/4 cup dried minced onion

2 tsp garlic salt

1/2 tsp pepper

roll small meatballs and bake at 350 deg F for 30 mins. May freeze to store

In a crockpot combine 12 oz BBQ sauce, 6 oz grape jelly and 1 1/2 tsp onion powder. Add meatballs (1 lb per batch of sauce), simmer for several hours and enjoy! May also be made on a pot on the stove.

Spinach Ball Canapes

The last time I used this recipe was for an under the sea themed mermaid party. These were seaweed bites that luckily taste nothing like seaweed.

Spinach Ball Canapes

2 pkgs. frozen chopped spinach
2 cups stuffing mix
1 large onion, chopped
4 eggs, beaten
½ cup parmesan cheese
½ teaspoon garlic salt
¼ teaspoon pepper

350°. Cook spinach and drain well; pat dry. Mix all the ingredients and chill for two hours in a mixing bowl. Remove when the mixture can be easily shaped into walnut-sized balls and place on a greased cookie sheet. Bake for 25 minutes or until light brown in places.

**Once the balls are shaped you can freeze them on a cookie sheet and store them in a baggie until you want more.

Fancy Stuffed Mushrooms

If you want to really slave over making an appetizer these come out just like Olive Garden's stuffed mushrooms.

Fancy Stuffed Mushrooms

8-12 fresh mushrooms
1 (6oz.) can of clams, (reserve juice)
1 green onion, finely chopped (1 tablespoon)
1 egg, beaten
½ teaspoon minced garlic
1/8 teaspoon garlic salt
½ cup italian bread crumbs
1 teaspoon dried oregano
1/4 cup and 1 tablespoon melted butter, cooled
2 tablespoons finely grated parmesan cheese
1 tablespoon finely grated romano cheese
1/4 cup and 2 tablespoons finely grated mozzarella cheese, divided

350°. Wash and remove stems from mushrooms, pat dry. In a mixing bowl place drained clams, onions, garlic salt, minced garlic, butter and oregano. Mix through and blend well. Add Italian bread crumbs, egg, ¼ cup of clam juice and blend. Stir romano, parmesan, and the 2 tablespoons of mozzarella cheeses into the clam stuffing and mix well. Place clam mixture inside mushroom cavity and slightly mound the clam mixture. You should be able to stuff between 8 - 12 mushrooms depending on the size of mushrooms.

Set mushrooms in slightly oiled baking dish. Pour butter over mushrooms. Cover and bake for about 35 - 40 minutes. Remove cover and sprinkle freshly grated mozzarella cheese on top and pop back in oven just so the cheese melts slightly.

Devilish Crab Dip

Hot dips go over big in Winter and football parties. Men will complain that it's too frou frou then eat the pot with a spoon.

Devilish Crab Dip

3 (8 oz.) pkgs. cream cheese, softened & cubed
¼ - ½ cup milk
1 teaspoon horseradish sauce
2 (6 ½ oz.) crab meat, drained & flaked
½ cup diced green onions

Combine ingredients in a greased crock pot. Cover and cook on high until the cream cheese starts to melt (30 minutes roughly). Stir occasionally. Keep covered and cook on high until mix is smooth and the cheese is completely melted. Add more milk if necessary to keep the mix smooth and of a good consistency. Turn to low and cook for 3-4 hours. Remove the cover just before serving. Makes 1 qt.

Quick Four Cheese Stuffed Mushrooms

Simple party planning comes in knowing how to quickly throw out appetizers, especially on a budget. I've made these for weddings, baby showers and small parties alike. They go fast and seem fancy.

Quick Four Cheese Stuffed Mushrooms

1(4 oz.) pkg 4 cheese instant mashed potatoes, prepared
12 large mushrooms
3 tablespoons butter
2 tablespoons chopped chives
¾ teaspoons of salt

450°. Remove stems from mushrooms, chop and set aside. Carefully scoop out the center of each mushroom with a spoon, leaving a 1/2 “ shell. Melt butter over medium heat Add chopped mushroom steams and cook for 3 minutes. Remove from heat and stir in mashed potatoes, chives and salt. Fill each mushroom cap with mixture, mounding it high. Bake for 10 minutes or until the potatoes are a light golden color.

Best Artichoke Dip

My cousin Stacy had a friend bring this to a Christmas party. I'd never had artichokes before, so it was an adventure. This is superb on Sociables, fancy crackers or tortilla chips.

Best Artichoke Dip

14 oz. artichoke hearts
16 oz. jar real mayonnaise
6 oz. parmesan cheese

Cut the bottoms off of the artichokes and wash the remaining leaves. Chop the artichokes finely and cook them down over medium heat until tender. Add in the mayo and parmesan and cook until smooth, stirring frequently. Be careful not to overcook.

***Serve immediately. The dip separates once it cools and cannot be reconstituted. To keep it warmer longer keep it in a covered ceramic crock.***

Cold Soba Noodle Salad

½ lb. soba (Japanese buckwheat noodles)
½ lb. julienne or coarsely-grated diakon radish or red radish
1 medium carrot, julienne or coarsely chopped
½ lb. julienne peeled cucumber
¼ head julienne red cabbage
1/3 cup white vinegar
1 tablespoon sugar
1 teaspoon fresh grated ginger or ¼ teaspoon dried ginger
4 green onions, chopped
2 tablespoons sesame oil
1/3 cup soy sauce or tamari
1 teaspoon toasted sesame seeds

Bring three quarts of water to boil in large pot or saucepan. Add one teaspoon salt. Add noodles and cook for 2 ½ to 3 minutes. Drain and toss with oil to keep from sticking. Toss in rest of ingredients. Top with sesame seeds and serve.
Serves 4.

Pub Style Sour Cream and Chives Potato Soup

1 1/4 pounds russet potatoes, peeled and diced into 1/2-inch squares
3/4 cup (1 1/2 sticks) margarine
3/4 cup flour3/8 pound onion (about 1 medium), chopped
2 tablespoons vegetable oil
7 cups water1 bay leaf
2 tablespoons chopped chives
1 tablespoon chicken base
1 teaspoon seasoning salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
2 cups 2% milk
1/2 cup half-and-half cream1
1/2 cups sour cream

Croutons for garnish if desired Cook potatoes until tender. Set aside. Melt margarine in small saucepan over medium heat. Gradually whisk in flour until well combined. Cook over medium heat, stirring often, about 3 to 5 minutes or until mixture turns an almond color and is very creamy. Set aside. To make soup: In large kettle, saute onion in oil until soft. Add water, bay leaf, chives, chicken base, seasoning salt, pepper and garlic powder. Bring to boil. Whisk in milk and half-and-half, then prepared roux; cook, stirring frequently, until thickened. Add sour cream and potatoes. Simmer. Remove from heat and serve with croutons if desired. Makes about 2 1/2 quarts.

Tea Time Peach Soup

Sometimes a refreshing cold soup can be the center piece of a delicate luncheon. This soup is perfect for a ladies day or a civilized tea.

Tea Time Peach Soup

1 1/2 cups granulated sugar
1 cup fresh orange juice
6 ripe peaches, pitted
Spare water for boiling
1 tsp. water

Peel peaches, drop them into briskly boiling waterfor one minute. The skins will slip right off. In a blender or food processor, puree peaches, orange and sugar until smooth. Add water and chill. Serve cold.

Bacon Horseradish Dip

A cool, creamy that's equally good served with veggies, chip or fresh dark bread.

Bacon Horseradish Dip

1 dry onion soup mix pouch
2 C sour cream
5 slices of cooked, crumbled bacon
1 T horseradish sauce
1 T dijon mustard

Combine ingredients and chill for 2 hours before serving. Makes 2 cups.

Cheese Cider Fondue

Come the holidays I go nuts with fondue. It's the only time I can convince the family that apples and cheese go together. This is my favorite dunk for bread and apples.

Cheese Cider Fondue

3/4 cup of apple cider or cider-style apple juice
2 cups of shredded cheddar cheese
1 cup of shredded Swiss cheese
1 tablespoon of cornstarch
1/8th of a teaspoon of pepper
fresh bread, apples, skewered cooked meat

Toss the cheese, cornstarch and pepper in a mixing bowl. In a large sauce pan bring the cider to a boil then reduce heat to medium. Combine the two in the saucepan and stir steadily for about 4 minutes or until the cheese is melted. Transfer into a fondue pot or slow cooker to keep warm.