Cocktail Dates
Ingredients
12 large dried Medjool dates
1 4-ounce chunk Parmigiano-Reggiano cheese
6 slices bacon, cut in half widthwise
Preheat oven to 350 F.
Directions:
Insert a bamboo skewer or a similar facsimile in the bottom of the date until the pointy tip rests on the bottom of the pit. Push the pit out of the stem side. Reserve dates.
Using your sharpest knife, cut Parmigiano-Reggiano cheese into 1/4-inch slices. Cut those slices into 1/4-x-1-inch pieces (the resulting 1-inch pieces should be approximately the same diameter as a pencil). Cut the tip of each piece at a 45-degree angle.
Leading with the pointy end, stuff a stick of Parmigiano-Reggiano cheese into the pit hole of each date.
Wrap each date with a slice of bacon. Set dates on a baking sheet, seam-sides down, and skewer each with a toothpick to hold bacon in place.
Bake for approximately 20 minutes, or until bacon is crispy. Caution: These cocktail dates are like molten lava when they come out of the oven. Let cool for a few minutes before serving.
King Crab Appetizers
Ingredients
2 (12 ounce) packages refrigerated biscuit dough
1 (8 ounce) package cream cheese, softened
1 (6 ounce) can crab meat, drained
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
1/2 cup shredded Cheddar cheese
2 tablespoons thinly sliced green onion
1 teaspoon Worcestershire sauce
1 pinch paprika
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 tartlet pans.
Divide rolls in half and press into the prepared tartlet pans. Set aside.
In a large bowl, combine cream cheese, crab, mayonnaise, Parmesan cheese, Cheddar cheese, green onions and Worcestershire sauce. Spoon 1 teaspoon of mixture into tarts and garnish with paprika.
Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until light brown. These freeze wonderfully. Just reheat before serving.
Shrimp Scampi Cheesecake Appetizer
Ingredients
1 tablespoon olive oil
1 onion
6 teaspoons minced garlic
1 pound fresh shrimp, peeled and deveined
12 shells puff pastry, baked
4 tablespoons butter or margarine
3 (8 ounce) packages cream cheese, softened
4 eggs
1/2 cup heavy cream
16 ounces smoked Gouda, grated
2 teaspoons salt
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium-low heat, warm oil and saute onions and garlic until onions are translucent; set aside to cool. When cool, pour off liquid reserving garlic.
Cut shrimp into 1/2 inch pieces, reserving 12 uncut for garnish. In a large skillet over medium-low heat, melt butter and add reserved garlic and all shrimp; cook shrimp for 2 to 4 minutes or until done.
Remove center circle and a small portion of inside of cooled puff pastry shells.
In a medium bowl, beat cream cheese until creamy; add one egg at a time and beat until well mixed. Add cream, Gouda, onions, shrimp and salt.
Spoon filling into puff pastry shells.
Bake in preheated oven for 20 to 25 minutes or until filling is browned on top. Garnish with whole shrimp and chopped chives; serve.
Chocolate Buttermilk Pie
By Sheila Senghas
Ingredients
2 unbaked pie shells (9 in. or larger)
2 sticks unsalted butter, room temp
3 3/4 c sugar
1/2 c all-purpose flour
1/3 c cocoa powder
6 eggs
1/4 tsp salt (optional)
1 1/2 tsp vanilla extract
1 c plus 2 oz. buttermilk
Directions
Combine sugar, butter and mix until well blended. Beat in the eggs and mix well. In a separate bowl, combine flour, cocoa and salt.Whisk until mixed. Add to the butter mixture. Add buttermilk, vanilla and stir until well mixed. Pour into pie shells and bake at 350 for 45 minutes. Since oven temperatures vary, bake as long as it takes for the pie to be firm and not jiggle in the middle. Cool completely before cutting. Store leftover pie in refrigerator.
©2011 Just A Pinch Recipe Club. Brought to you by American Hometown Media. Used by Permission.
Decadent Cheesy Bacon Potatoes
By Christine Fernandez
Ingredients
6 large potatoes; peeled and thinly sliced
1/2 c onion; chopped
2 c cheddar cheese; shredded
1 c bacon; cooked and crumbled
2 c milk
1/2 c half & half
4 tbsp flour
4 tbsp butter
Salt and pepper
Directions
Using a large pot, saute chopped onions in butter until soft but not browned. In a small bowl, combine flour, salt and pepper. Stir flour mixture into onion mixture. Add milk and half and half. Stir and cook over medium heat until mixture begins to thicken (about 3 minutes). Turn off heat. Add 1 1/2 cups cheese to the sauce and stir until melted and smooth. Add sliced potatoes, bacon and stir well to combine. Pour mixture into a casserole dish sprayed with non-stick spray. Cover with foil and bake at 350 for 35 minutes.Remove foil, sprinkle reserved cheese over top and return to oven. Bake another 30 minutes or until potatoes are soft, cheese is melted and edges begin to brown. Let stand a few minutes before serving to allow the sauce to thicken.
©2011 Just A Pinch Recipe Club. Brought to you by American Hometown Media. Used by Permission.
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