Most favorited all-time. Mac and cheez. Garlicky Spinach Balls. The last appetizer made in the South Arm Club for Seniors is a very healthy appetizer. Instead of something loaded with sugar, butter or cheese, this appetizer is made with vegetable. This Garlicky Spinach Balls recipe is adapted from Taste of Homes and it serves 8 to 12. These Garlicky Spinach Balls are made with dry bread stuffing and spinach. They are tasty, easy-to-eat vegetable appetizer. You can make these ahead and freeze them, unbaked, in a single layer. Then, simply bake as needed, adding 5 to 10 minutes to the cooking time. Ingredients 2 cups crushed seasoned stuffing1 cup finely chopped onion4 eggs, lightly beaten1/2 cup grated Parmesan cheese1/4 cup butter, melted1/4 cup reduced-sodium chicken broth or vegetable broth2 garlic cloves, minced1 1/2 teaspoons dried thyme1/4 teaspoon ground black pepper2 packages (10 ounces each) frozen chopped spinach Paul and Frances made with these Garlicky Spinach Balls.
Instructions Preheat the oven to 350F. 23 people like this post. Bacon & Eggs in Toast Cups. * Updated post from archive: Originally posted March 29, 2009 If you where to ask me what is my favorite meal of the day without a thought my response would be breakfast! I love breakfast! I love brunch! I love bacon! I love breggs! These little goodies are all of the above in a little two bite package. The other day I was scanning through my copy of William & Sonoma’s: Tools and Techniques. And, they are crazy easy to make. Pre-heat the oven to 400 degrees. Trim the crust and the corners off the bread, making wonky looking circles. Line a sheet pan with parchment paper and lay the bacon strips on it. Shape the cooled bacon into the toast cups, with the meaty side out. Also, if you aren’t a fan of creamy delicious runny eggs you can beat 4 eggs with a bit of milk, season and spoon into the cups. Lower the temperature of the oven down to 350 degrees.
Run a knife along the edges and use a small spoon to pop them out. For the love of eggs, bacon and toast! Ingredients 6 slices of bread 6 eggs. Chicken Gyros. Alright everyone, get ready for a monumental news flash – I now have a new favorite dinner. It is these chicken gyros. While this title was previously held by a simple cheesy pasta dish, the gyros now reign supreme. To prove it, I will say this – I made these twice in the last week. I almost made them again this week (and I probably will make them again next week)…and I almost never repeat recipes within the same month, because I just have too many that I still want to try. The first night I made them, I made them with store-bought pitas and they were fabulous. Then I made them again a few days later with homemade pitas and they were truly sublime. Not only are these a treat to eat, but they are fun to make as well.
Now, run to the kitchen and make these. Quinoa Burger! November 1, 2010 by Linda So yummy! If you want a change of pace that’s meat-free, yet full of protein, fiber, and very filling…this might be for you. I like it with Tzatziki on top (my recipe is in this post), or a little “fry sauce” (what some drive-ins call that wonderful mayo/ketchup combo), and with a thick slice of tomato, avocado, onion and lettuce, as a burger should be, it’s fab. Don’t be afraid of Quinoa. It cooks just like rice – might even be a little easier! UPDATE!! 2 rounded cups cooked quinoa (see note below for cooking instructions) 3/4 cup shredded cheddar cheese (or other variety, if you prefer) 1/2 cup low-fat cottage cheese 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry) 3 eggs 3 tablespoons all purpose flour 2 green onions, including white parts 1 /2 teaspoon sugar 1/4 teaspoon black pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon garlic powder Olive oil for frying To cook quinoa for the above recipe: 1 cup uncooked quinoa 2 cups water.