Need something to do with all of those Easter eggs this year? Try this.
Stuffed Eggs with Crabmeat
12 hard cooked eggs
1 can (8 oz.) cooked crabmeat, flaked and well drained
¼ cup finely chopped celery
2 Tbl. Finely chopped green peppers
2 Tbl. Finely chopped green onion tops
1/3 cup sour cream
Slice eggs in half lengthwise. Remove yolks and mash. Combine yolks, crabmeat, celery, green pepper, onions and sour cream. Blend well. Refill egg whites with mix. Chill until serving time. Makes 24 stuffed eggs.
Changes – Use mayonnaise instead of sour cream or half mayo and half sour cream. Use tuna instead of crabmeat. Just get creative with this one.
Showing posts with label appetizers. Show all posts
Showing posts with label appetizers. Show all posts
Tuesday, March 30, 2010
Monday, February 22, 2010
Sausage Stuffed Mushrooms
1 1/2 lb. med. mushrooms
1/2 lb. Italian Sausage
1/2 cup grated mozzarella cheese
1/4 cup seasoned bread crumbs
Preheat oven to 450 degrees. Remove mushroom stems. Chop stems. In a skillet, over medium heat, cook sausage until lightly browned. Remove and drain meat on a paper towel. Remove all but about 2 Tbl. drippings from skillet. In hot drippings, over medium heat, cook mushroom stems until tender (about 10 minutes). Stir frequently. Remove skillet from heat and stir in sausage, cheese and bread crumbs. Fill mushroom caps with mixture. Place in a 15 1/2 x 10 1/2 baking dish sprayed with non-stick spray. Bake 15 minutes.
Changes - use regular sausage, chicken or turkey sausage, add diced black olives for extra flavor or add more flavor by sprinkling the tops with Parmesan cheese before baking.
1/2 lb. Italian Sausage
1/2 cup grated mozzarella cheese
1/4 cup seasoned bread crumbs
Preheat oven to 450 degrees. Remove mushroom stems. Chop stems. In a skillet, over medium heat, cook sausage until lightly browned. Remove and drain meat on a paper towel. Remove all but about 2 Tbl. drippings from skillet. In hot drippings, over medium heat, cook mushroom stems until tender (about 10 minutes). Stir frequently. Remove skillet from heat and stir in sausage, cheese and bread crumbs. Fill mushroom caps with mixture. Place in a 15 1/2 x 10 1/2 baking dish sprayed with non-stick spray. Bake 15 minutes.
Changes - use regular sausage, chicken or turkey sausage, add diced black olives for extra flavor or add more flavor by sprinkling the tops with Parmesan cheese before baking.
Thursday, August 6, 2009
Apple Log
1 pkg (8 oz.) cream cheese, softened
1/4 cup powdered sugar
1/2 cup finely chopped apples
1/4 tsp. cinnamon
1/2 cup chopped pecans
Combine cream cheese and powdered sugar. Mix in apples, cinnamon and 1/4 cup pecans. Shape into a log. Roll in remaining 1/4 cup of pecans. Wrap in plastic wrap. Refrigerate at least 20 minutes before serving. Serve with vanilla wafers, butter cookies, etc.
Changes - Instead of apples you can use any chopped dried fruit such as raisins and cranberries. This is really pretty to make for the Christmas holidays using dried red and green fruits.
1/4 cup powdered sugar
1/2 cup finely chopped apples
1/4 tsp. cinnamon
1/2 cup chopped pecans
Combine cream cheese and powdered sugar. Mix in apples, cinnamon and 1/4 cup pecans. Shape into a log. Roll in remaining 1/4 cup of pecans. Wrap in plastic wrap. Refrigerate at least 20 minutes before serving. Serve with vanilla wafers, butter cookies, etc.
Changes - Instead of apples you can use any chopped dried fruit such as raisins and cranberries. This is really pretty to make for the Christmas holidays using dried red and green fruits.
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