Preparing for the holidays...

So we are hosting Christmas Eve this year..

We decided to make Stuffed Peppers, Pot Roast, Rice, Mashed Potatoes and String beans...tomorrow is cooking and cleaning day...

I was planning on making Red Velvet cupcakes tonight but didnt have all the stuff so I ended up whipping up a batch of stuffed peppers! Its such an easy recipe but when you have to make 15 peppers its a bit complicated!

Any easy appetizer ideas? We are gonna have taco dip and veggies definitely..but easy apps would be appreciated!

have a great time and good luck try not to stress the small stuff.....

take the mini hot dogs (or sausages) the ones that are like 1' long
velveta
bacon
slice your little hot dogs long ways about 1/2 way through
then take your velveta slice it up to fit in your sliced dogs
do not be gentle with the cheese stuff it in LOL it's gonna melt any way so no need for perfection

then take your bacon slice all the strips in 1/2 and wrap it around your cheese stuffed dogs take a tooth pic stick it through it all to keep your bacon on the dogs pop them on a baking sheet
oh preheat the oven to 350
pop the tray in for 15-20 min or untill the bacon looks cooked through and your cheese starts dripping out.

i know so not healthy but OMMMMMMGGGGGGGGG
they are soooooooo good

This is so easy.....I got it out of my favorite cookbook, The Comfort Table, by Katie Lee Joel..

Fig & Gorgonzola Crostini:

1 loaf french bread, cut into thin slices

brush extra virgin olive oil on each slice

toast in oven for 10-12 minutes at 350

Take out of oven, transfer onto a serving tray

put a thin slice of gorgonzola on the toast (while its still hot so the gorgonzola melts)

finish off with a dollup of Fig jam (you can find it at a specialty food store or gourmet shop.


Its SO EASY and such a crowd pleaser.
Good luck!

we love crab cakes for appetizer



Ingredients
1 lb lump crabmeat
1/2 stick (1/4 cup) unsalted butter
1/2 small onion, chopped
1 teaspoon salt
2 large eggs
1 1/2 teaspoons Worcestershire sauce
1 teaspoon of paprika
1/2 teaspoon freshly ground black pepper
2 Tbsp prepared tartar sauce
2 slices firm white sandwich bread torn into small pieces
6 Tbsp fresh bread crumbs

Method
1 Pick over the crabmeat to remove any bits of shell and cartilage, being careful not to break up the lumps of crab.

2 Cook the onion and 1/2 of the teaspoon of salt in 1 Tbsp of butter in a small skillet, over medium high heat, until the onion is softened. Let it cool.

3 Whisk together the eggs, Worcestershire sauce, remaining salt, paprika, pepper, tartar sauce, and onion mixture. Gently fold in the crabmeat and torn bread. Note that the mixture will be very wet. Gently form the mixture into six cakes, each about 3 1/2 inches across and 3/4 inches thick. Line a tray with a piece of wax paper just large enough to hold the cakes and sprinkle it with half of the bread crumbs. Set the crab cakes in one layer on the top of the paper and sprinkle with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill for one hour.

4 Melt the remaning 3 Tbsp of butter in a large nonstick skillet over medium high heat until the foam subsides. Cook the crab cakes until golden brown, about 3 minutes on each side.

Makes 6 crab cakes.

I love spicy feta dip...it's super easy to make.

Just take a sharp feta, roasted red peppers, and Frank's Red Hot (buffalo) sauce, and food process until it's all nice and combined. You can add a tiny bit of spicy green pepper chopped for garnish. Mmm.

Sounds yummy!

I would suggest Spinach and Artichoke dip. It's easy and so good!!!



Dips : Spicy Spinach & Artichoke Dip

* 1/2 cup butter or margarine (1 stick)
* 1 medium onion, chopped (1 cup)
* 2 (10-ounce) packages frozen chopped spinach, thawed and well drained
* 1 (14-ounce) can artichoke hearts, drained and chopped
* 1 (8-ounce) package cream cheese
* 1 (8-ounce) carton sour cream
* 1 cup shredded Monterey Jack cheese, divided
* 1 cup grated Parmesan cheese, divided
* 2 tablespoons Original TABASCO® brand Pepper Sauce
* Salt to taste
* Toasted pita bread wedges
* 1 medium tomato, chopped (1 cup)

Melt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Parmesan cheese, TABASCO® Sauce and salt. Stir until well blended and heated through.

Pour mixture into a 1 1/2-quart casserole dish and top with remaining 1/4 cup Monterey Jack and 1/4 cup Parmesan cheese. Bake in a 350°F oven until cheese starts to brown, about 10 minutes. Serve with pita bread and garnish with tomatoes.

Makes about 4 cups

***********If I don't have artichokes handy I just leave them out and I forgo the tabasco sauce as well. I also serve with chips if I'm lazy lol**************

Go to BJ's and get the garlic bagel chips- they aren't shaped like bagels- more like a melba toast look. And get bruschetta- combo of both is great!

Cheese, pepperoni and crackers are also good.

We also have those Cohen's hor d'eorves passed around too. Good stuff!

FM Angela... shes makes alot of great stuff

FSIL makes the Vegetable dip, the lipton one and puts in a hollowed out circle bread, (pumpernickel or sourdough) and then cuts up the pieces for dipping!

Everyone always goes crazy for it, and it's super simple!


Good luck!!!