Easy Holiday Appetizer. Cucumber Feta Rolls [Holiday Recipe Exchange] Appetizers and Snacks, Holiday Recipes, Recipe Exchange | 40 comments I don’t know about the rest of you, but I really feel like the Thanksgiving and Christmas holiday season snuck up on me this year.
It seems busier than ever and I’m not sure why. Maybe because my kids are getting older, which means more to do, and there was a bit of traveling during November to keep us on our toes. I can hardly believe Christmas is less than 2 weeks away. I’m all about keeping things simple this year. I’ve never had or made Cucumber Rolls before making this recipe, but I loved the flavors of feta with kalamata olives and sundried tomatoes inside refreshing cucumbers.
What do you do to keep things simple during this time of year? Join Jamie and me this week in sharing your recipes for your Favorite Holiday Entertaining Recipes for a chance to win a great Mandoline Slicer from Edgeware. How To Participate Link Up Your Recipes: This InLinkz account has expired. Cheesy Bacon & Egg Crescent Ring Recipe. Cheesy Bacon & Egg Crescent Ring ~ Flaky Crescent Rolls Stuffed with Scrambled Eggs, Cheese, and Bacon for a Delicious Breakfast Recipe!
I never realized how many crazy things that kids say until Miss K started saying crazy things. The things she says half the time just crack me up. Plus, she says them and cocks her head to the side like duh Mom! On Sunday when we were leaving church the hubs was buckling her into her car seat and she sticks out her hand and wants him to shake it which he does. Then she giggles and says, “Nice to meet you!”
Say what?! Trust me, it’s not always roses and rainbows on the Mom front that’s for sure, but those little moments like that kind of make up for the other 75% of the time I think I just might quit being a Mom.
Breads. Dips. Apps ~ And I'm Not Talkin' iPhone. I love creating and making appetizers.
I have always been fascinated by how just two or three or four ingredients could be combined for a flavorful amuse-bouche (a single, bite-sized hors d’œuvre) or layered on a piece of toasted baguette for a tasty crostini. Yummy. Appetizers can be as simple or as complicated as you like and, when I have guests, I like to offer a little bit of both. Here are five of the appetizers I've made recently.
Let's start with the most simple. 1. When I was in the store the other day, I saw a package of fresh mozzarella "pearls" and thought those would be perfect for making the skewers. These are addicting. 2. They are flavorful, but light and low in calories. 3. I loved all of the ingredients, so I honestly expected to love the pie. Roasted Tomato, Basil & Cheese Crostiniby Terri Powers for Terri's Table based very loosely on Paula Deen's Tomato Pie To roast the tomatoes: Preheat oven to 400 degrees F. 4.
Shrimp Cocktail Recipe. Please welcome guest author Jaden Hair of the oh-so-steamy SteamyKitchen.com as she shares an oh-so-spicy shrimp cocktail recipe she found on a trip to Asheville, North Carolina.
~Elise I’ll be honest with you, I never order shrimp cocktail at a restaurant. Why? Because almost always the shrimp is too cold, the sauce is jarred and the dish is way overpriced. But for some reason, a couple of weeks ago while on a trip to Asheville, North Carolina, I was possessed. With the waitress hovering over me, my finger stopped at the “Jumbo Shrimp Cocktail with Fresh Homemade Cocktail Sauce.” The finger paused a little too long at the word “Sauce” and she took it as a sign of my order and zoomed off to make it happen. Woooaaahhh…. $18.00 for a shrimp cocktail, are you kidding me? When it arrived, I was still sulking (curse my slow finger!) If you are using frozen shrimp, the safest way to defrost them is in a bowl of ice water in the refrigerator. Ingredients For the shrimp: For the cocktail sauce: Baked cheese balls. OK, so we did the experiment with the egg roll wrappers and string cheese to make baked cheese sticks and they turned out alright...but nothing to write home about.
These, my friends, were not the same outcome. Yes, I used the leftover string cheese from the above recipe. Yes, I used the leftover mix of breading from my baked zucchini chips that I kept in an airtight container in the cupboard until I figured out what to do with it. And, yes, marrying those two ingredients together made the best homemade cheeseball I've made to date. Booyah! Cut your sticks into balls, dip in skim milk, and toss in the breading.... I actually don't know how long I baked them because I watched them the whole time thinking they were going to cheesily explode in the oven because how could the cheese not just melt instead of staying in between the teeniest layer of breading that I could barely see after I put them on the greased baking sheet? Don't mind the shadows in the pictures, they're irrelevant.