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What's your BEST appetizer-the one everyone asks you for the recipe for it?

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Probably marinated asparagus (blanch it after breaking off the hard part at the bottom, and let it soak in balsamic vinegar, a packet of sweetner, some spices--sprinkle with sesame seeds if you want).

Also Texas Caviar with chips (I don't have the recipe handy, but it's basically black eyed peas, peppers, shoepeg corn--or hominy--, green onion, cilantro and a few other things, marinated in Italian dressing and served with chips)

or 8-Layer dip.


Not too fancy around here.


My mil makes these fake ramaki out of water chestnuts wrapped in bacon with a sauce--mmmmm!

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Prosciutto Bites:

1 sheet Puff pastry (I use Pepperidge Farm)

1/4 lb prosciutto sliced thin



parmesan cheese

egg white wash

parchment paper


Let pastry sit out for 20 minutes

Roll out pastry

mix honey and mustard

spread on pastry

cover with one layer of prosciutto

sprinkle with cheese

roll gently with rolling pin

roll up opposing ends jelly roll style until they meet in the middle

slice apart

slice each roll into 1/4"-1/2" slices

put slices on a cookie sheet covered with parchment paper

brush with egg white wash

Put in refrigerator for 15 minutes

Preheat oven to 400º

Bake until golden brown (12-15 minutes?)

Serve warm or room temperature with extra honey mustard for dipping.

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These are insanely good from The Pioneer Woman's website:


Recipe: Mushroom Phyllo Bundles


Prep Time: 20 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 8

4230478431_439534b17e_o-420x280.jpgPrint Recipe 3"x5" Cards 4"x6" Cards Full Page grey-sponsored-by-hp.gifB4590460.3;sz=1x1;ord=778160281571169500?



  • 1 package (1 Roll) Phyllo Dough
  • 1 stick Unsalted Butter
  • 4 cups Chopped Mushrooms
  • 4 cloves Garlic, Minced
  • ½ cups Dry White Wine
  • Salt To Taste
  • ⅓ cups Grated Parmesan Cheese

Preparation Instructions


Melt 1/2 stick butter in a bowl. Set aside.

Melt 1/2 stick butter in a skillet over medium heat. Add garlic and mushrooms and cook for 1 minutes. Pour in wine, stir to mix, and cook for five minutes, or until all liquid is cooked off. Turn off heat and set aside.

Unroll phyllo dough. Cut stack in half. Working quickly, place 1 sheet on a flat surface and brush lightly with melted butter. Place another sheet on top and brush with butter. Repeat this until you have four to five sheets of phyllo. Do not brush top layer with butter.

Cut this buttered stack into four equal squares (rectangles). Place a spoonful of mushroom mixture in the middle of each square. Sprinkle Parmesan over the top of each mushroom.

Gather each square into a neat little bundle, pinching the neck so that it remains as closed as possible when it bakes. Place bundles on a greased or parchment-lined cookie sheet, pressing lightly so that they’re flat on the bottom.

Bake at 375 degrees for 15 minutes, or until golden brown. Serve immediately.

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Texas Caviar



1/2 cup olive oil

1/4 cup red wine vinegar

1/8 teaspoon hot sauce or to taste

2 (15 ounce) cans black beans rinsed and drained

2 (11 ounce) cans Mexican style corn, drained

2 medium tomatoes , chopped

1 red bell pepper, chopped

I cup chopped fresh cilantro

1/2 cup chopped red onion

4-6 teaspoons minced garlic

2 large avocados, peeled seeded, and chopped



Combine the oil, vinegar, and hot sauce and set aside.


Combine beans, corn, tomato, red bell pepper, cilantro, onion and garlic in a large bowl. Add dressing and toss to coat.


Cover and refrigerate for at least 2 hours. Toss in avocado just before serving. Serve with tortilla chips. YUMMY!!

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Soooooo unhealthy, but so yummy...


I take hot dogs and cut them in forths. Thirds if they're short. You want them about 1" - 1&1/2" long. Then take bacon and cut it in thirds, or at least long enough slices to wrap the dogs with and fasten with toothpicks.


Then bake at 400-425ish, starting with about 1 C brown sugar mixed in, and adding brown sugar to taste/caramelize. Oh man, they are SO good. I've never brought any home!


Similar to http://allrecipes.com/Recipe/Sweet-Bacon-Dogs/Detail.aspx , if you need a visual.

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Dumb name, great recipe. It's healthy enough that we sometimes eat for for dinner (not with, but for).




2 ripe avocados, peeled, pitted and mashed

juice of 1 lemon (2 to 2-1/2 T.)

scant 1/2 t. salt

1 large tomato, seeded and diced

1 c. black beans, rinsed and drained

1 c. canned corn kernels, drained

1 to 2 t. minced garlic

1 T. chopped green onion

2 T. bottled jalapeno peppers, chopped


Place mashed avocado in bowl. Add lemon juice and salt, then remaining ingredients. Serve with corn chips. Makes about 3-1/2 c.

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Baked artichoke dip:

8 oz cream cheese, softened

4 oz cup mayonaise

4 oz sour cream

8 oz shredded parmesan cheese

worcestershire sauce to taste

lemon juice to taste

dill (dried or fresh) to taste

salt and pepper to taste

1 jar marinated artichokes, drained and finely chopped


Cream all ingredients well, folding in the the artichokes last (I use a potato masher or hand-mixer set on the lowest setting -- you don't want to develop a whipped consistency). I've fudged with the above ingredients often. At times I've used more or less mayo, sour cream or parmesan. This is a very forgiving recipe. You can play with the seasonings as well. A bit of Tabasco is good, if you are in the mood.


Bake in a pie plate (or similarly-sized dish) at 350* until hot, bubbly, and a little browned on top -- about 30 minutes.


Serve with pita chips or small hearty tortilla rounds.

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Stuffed Mushrooms


1/2 roll Jimmy Dean sausage

1 block cream cheese

1 container whole mushrooms, remove stems


Brown the sausage. Add the cheese. Stir together until mixed through. Put mixture into the mushrooms. Place the stuffed mushrooms on a cookie sheet and put in oven at 400. They are done when the mushrooms start weeping. (You can broil them instead if you'd like.)

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