INGREDIENTS
· 2 pints cherry tomatoes
· 3/4 cup mayonnaise
· 1/2 cup freshly grated Parmesan cheese (NOT packaged)
· 1/8 tsp. garlic powder
· 1/2 teaspoon dried basil leaves
· 16-oz. pkg. bacon, crisply cooked, drained, and crumbled
PREPARATION
Cut the top off each cherry tomato, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain.
Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors. To serve, I like to line the serving tray with parsley to keep the little tomatoes from rolling around. It's very pretty too. You need to use curly parsley to keep them upright - lettuce won't do the trick. Serves 8
STUFFED MUSHROOMS
INGREDIENTS
· 2 pounds medium mushrooms
· 6 tablespoons butter
· 1 (8 ounce ) package cream cheese, softened
· 1/2 cup crumbled blue cheese
· 2 Tablespoons chopped green onion
PREPARATION
Remove stems from mushrooms; chop enough stems to equal 1/2 cup. Cook 1 pound of the mushroom caps in 3 tablespoons of the butter over medium heat for 5 minutes; drain off fat. Repeat with remaining 1 pound of mushroom caps and 3 tablespoons butter. In a medium bowl, combine cream cheese and blue cheese, mixing until well blended. Stir in chopped stems and green onionsonions; fill mushroom caps. Place on cookie sheet and broil until tops are golden brown. Makes about 40 stuffed mushrooms.
CROCKPOT BARBEQUED MEATBALLS
INGREDIENTS
· 3 pounds frozen meatballs
· 2 medium onions, cut in wedges
· 1 bottle beer, 12 ounces
· 1 1/2 cups ketchup
· 2 tablespoons red wine vinegar
· 1/4 teaspoon garlic powder
· 1/4 teaspoon salt
· 1/4 teaspoon black pepper
· 1/4 cup brown sugar
PREPARATION
Combine all ingredients in the slow cooker. Cover and cook on low 8 to 12 hours.
About 96 meatballs, but this recipe is easy to cut in half. Also, you can use your own homemade meatballs, first browned in oven or skillet.
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