Rhoda's Bruschetta

This recipe comes from my sister Rhoda.

It's one of those appetizers you go back for.....if 

there are any left!

Ingredients:

• 1/2 cup miracle whip (salad type mayonnaise spread)
• 1 cup mozzarella, grated
• 3/4 cup black olives, chopped
• 1 tomato, chopped
• 1 clove garlic, minced
• 1 tsp dried oregano leaves
• 1/2 tsp pepper
• 1 Vienna loaf or baguette

Method:

1. Slice bread into 1" slices.
2. Combine other ingredients and spread onto bread slices.
3. Place on a baking sheet and bake @350º for 15 minutes. Serve immediately.

Italian Wedge Bread

This recipe I got from a Lutheran Church Cookbook and there is no doubt in my mind the Lutheran Girls can cook too. I have gotten so many good recipes from this book. Today I want to share this tasty flat bread that is a good addition to an Italian meal instead of Garlic Bread.

Dough:

• 2 1/2 cups flour ( I used half whole wheat)
• 1 tbsp. instant yeast
• 1 cup warm water
• 2 tbsp. vegetable oil (I used olive oil)
• 1 tsp. sugar
• 1 tsp. salt

1. Mix all ingredients in a large bowl with a spoon. 
2. Knead in 1/2 cup flour if needed. 
3. Form in to a ball. 
4. Cover and let rise for 20-30 minutes. 
5. Spread dough on to a greased pizza pan.

Topping:

•  1/4 tsp. salt (I omit)
• dash of pepper
• 1/4 tsp. oregano
• 1/4 tsp. garlic powder
• 1/4 tsp. thyme

1. Mix spices in a bowl. 
2. Brush with 1/3 c. Italian dressing (I have used Ranch and Caesar Dressings just for variety). 
3. Sprinkle with the spices over the dressing. 
4. Top with Parmesan Cheese and grated Mozzarella (light cheese). Bake at 450 for about 15-20 minutes.
5. A tasty appetizer or snack for any occasion.

Taco Hand Pies

I made food for our grandson's road trip. He prefers hand held foods as they are not as messy. He likes tacos and so I thought taco hand pies would be just the thing. You can prepare the dough and filling the day before which makes it easy peasy to make the pies the following day. I love recipes where you can do the prep work ahead of time. You could make them smaller to serve as an appetizer at a party. They freeze well, thaw and reheat in oven.

Rich Flaky Dough:

• 4 cups flour
• 1 teaspoon salt
• 1 1/2 cups butter, cold and cut in cubes
• 1 cup ice cold water
• 2 eggs, slightly beaten for brushing
• 2 teaspoons water

1. In food processor pulse flour and salt a few times, add butter and keep pulsing until butter is in small pieces. You still want pieces of butter to be visible.
2. Add ice cold water slowly pulsing just until dough comes together.
3. Dump dough on slightly floured surface and gather dough together in a ball. Divide into 4 pieces and flatten into disks. Wrap each disk in waxed paper and refrigerate overnight or at least for an hour.
4. Remove from fridge, roll out each piece 1/8" thick and cut rounds using a 4" biscuit cutter.
5. Brush edges of each round with beaten egg and water mixture, place a rounded tablespoon of taco filling mixture in the center and fold dough over to make a half moon. 
6. Press edges closed with a flour dipped fork. 
7. Once you have made all your pies, brush with remaining egg and water mixture and pierce tops 2 or 3 times with a fork.
8. Place on parchment lined baking sheets and bake in a 400º oven for 18 minutes until golden in color. 

Taco Filling Mixture:

• 10 oz ground beef
• 2 tablespoons taco powder
• 1 cup refried beans
• 1 roma tomato, chopped
• 1/2 cup green sweet pepper, chopped
• 1 cup shredded cheese

*Update: I realized the taco filling mixture is for half the dough recipe. So if you want to make this amount of dough that I stated you will need to double the taco mixture.

1. Fry ground beef until browned, breaking it into small pieces while frying.
2. Remove from heat and stir in taco powder, refried beans, tomato, green pepper, and shredded cheese until well combined.
3. Yield: 44 hand held pies. They are good hot or at room temperature. Eat plain or dip in taco sauce or sriracha mayo. Taste great served with a salad.

Surprise Spread

This is an appetizer which my friend, Debbie, has brought to functions we've had as friends. I enjoy making it because it is so quick, easy and who does not like to dip crackers or chips while waiting for dinner!

Ingredients:

• 8 ounces cream cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 200 grams fresh or frozen cooked shrimp, crumbled
• 1 cup seafood cocktail sauce
• 2 cups mozzarella or Edam cheese
• 1 green pepper, chopped
• 2 green onions, chopped
• 1 tomato, diced

Method:

1. Blend cream cheese, sour cream and mayonnaise.
2. Spread into a serving plate with a bit of a dip in it.
3. Layer the rest of the ingredients in order given.
4. Serve with crackers or tortilla chips.

Fleisch Perishky (pastry meat pockets) Regular and Gluten- Free Version

For Flash Back Friday I thought I'd pull up this recipe that I first posted in December of 2010, that has options for both regular and gluten free recipes. I want to add one more variation - that you can make regular or gluten free as you wish.

Recently, we went to meet our granddaughter arriving on a very long flight from Australia. I knew she would be hungry so I decided to make one of her favorite treats, gluten free pizza pockets. They are pictured above, ready to go to the airport.

You can use either one of the dough recipes found on this post or use your own favorite pizza dough recipe or use one of my gluten free ones, either the one found here .. or you could also use the dough recipe found here for my cottage cheese rolls.

The pizza pockets are easy to make ... my kids prefer them with pizza sauce and grated cheese.  Just roll out the dough, cut into squares, drop a spoonful of pizza sauce and grated cheese, fold into a triangle and make sure you pinch/seal the edges well.   Bake in a 375 degree oven for about 20-25 minutes until they are golden brown and smell delicious.


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 original post...

I have had this recipe forever and have no idea where I got it from but I always get rave reviews when I make them.

The pastry is an unusual yeast pastry that is light and flaky, very soft to handle but rolls out easily.

I was making these for a Christmas party and knew there were a couple of other Celiacs coming other than me so I made a GF version that was proclaimed to be as good as the regular ones. When the regular ones were gone the GF ones were polished off as well.

Regular Wheat Pastry

• 2/3 cup warm water
• 1 tsp. sugar
• 1 tbsp yeast
• 2 1/2 cups flour
• 1 cup butter or 1/2 cup shortening and 1/2 cup butter
• 4 egg yolks

1. Let yeast proof in sugar and warm water
2. cut fat into flour
3. Beat egg yolks and add yeast mixture
4. Mix liquids into flour mixture and mix well . Dough will be soft but not sticky. Adding a little more flour as needed, knead lightly until smooth .
5. Roll out quite thin on floured surface and cut into strips - desired length and wide enough to enough to fold over and pinch together over filling - pinch ends closed as well.





6. For filling I use a smoked farmer sausage (uncooked) - Mennonite Farmer Sausage is wonderful , or you could use smokies or other favorite sausages or a meat filling such as ground roast beef moistened with mayonnaise and spices. Cut the Farmer Sausage in half lengthwise and then in half again - and into desired lengths.
7. Place on pan and bake (without letting them rise) at 400' for about 20 minutes or until lightly browned.
8. We prefer them eaten cold.

My Gluten-Free version

• 1/3 cup water
• 1 tsp sugar
• 1 tsp unflavored gelatin
• 1 tbsp. yeast
• 1/4 cup white bean flour
• 1/4 cup brown rice flour
• 1/4 cup potato starch
• 1/4 sweet rice flour
• 1 tsp zanthan gum
• 1/4 cup butter
• 1 egg yolk

1. Mix 1/3 cup warm water with sugar and gelatin , sprinkle yeast on top , stir and let proof until doubled in volume.
2. Mix all dry ingredients together and then cut in butter
3. Add beaten egg yolk to yeast and stir
4. Add liquid to flour and mix together well.
5. If dough is sticky add a little more sweet rice flour and knead lightly on a floured (with sweet rice flour) until smooth .
6. Dough will be very soft and difficult to roll out. I found it worked well to pinch off a piece of dough and form it around the piece of sausage. (see reg. recipe for tips on filling)
7. Place on pan and bake at 400' for about 15/20 minutes until light brown.
8. We prefer them eaten cold.

****

Hummus

Our family is a big fan of Hummus used either as a dip for veggies or chips.  It can also be used as a Sandwich spread in a pita. It has protein and a good alternative to creamy dips with excellent flavor. This is something that I like to take along when our family has gone on picnics, or all day Volleyball tournaments for extra protein.

• 2 cans of chick peas / garbonzo beans 540 ml / 19 oz, drained
• 1/3 cup warm waater
• 1/3 cup olive oil
• 1/3 cup Tahini paste
• juice from 2-3 freshly squeezed lemons
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• salt and pepper to taste. 

1. Blend all the ingredients into a blender or food processer until smooth and creamy. 
2. This keeps for 2 weeks in the fridge, serve with tortilla chips or veggies. I make a good sandwich spread as well. Use in a a pita pocket or tortilla shell top with your favorite vegetables and cheese.   

Caramel Apple Dip

I was at an open-house recently where a huge smorgasbord of appetizers waited to tempt us.  I indulged, mostly in the caramel apple dip.  And then I asked my niece for the recipe.  And now I'm passing it along to you.  Just because. I know you will like it too!

• 1 - 8 oz. package of cream cheese, softened
• 1/4 cup brown sugar
• 1 cup caramel topping (small jar sundae topping)
• 1 package Skor bits (or chopped Skor bars) 
• 4-6 apples (Granny Smith or your favorite)

1. Mix cream cheese and brown sugar until blended.
2. Spread in pie plate or large glass serving plate.
3. Chill for one hour.
4. Spread caramel topping over cream cheese mixture.
5. Sprinkle with Skor bits...sparingly or use the entire package! 
6. Slice apples and arrange around dip.

Enjoy!
 

Coconut Prawns

We first tasted Coconut Prawns years ago on the Island of Roatan, Honduras
when our oldest son was working there as a missionary.
 They were truly memorable and I asked Tim to get the recipe for me.
 The first time I made them was in our camper on a trip to the Maritimes.
 Each town on the Gaspe' Peninsula had it's own fresh fish shop and we treated ourselves to fresh shrimp and lobster at every opportunity.
 If you make these once, I guarantee you'll make them again.

• 2 lb. large, raw prawns, deveined*
• 1 cup flour
• 3/4 teaspoon seasoned salt
• 1/4  teaspoon ground pepper
• 1/2  teaspoon ginger (optional)
• 3 egg whites
• 2 cups coconut - I used fancy flaked coconut

*I use the largest prawns or shrimp I can find. Using the raw ones ensures that they will not be overcooked and rubbery.

1. Remove shells from prawns, leaving tail shells intact
2. Mix seasonings with flour in shallow bowl
3. Beat egg whites just until they are foamy and soft peaks form. Do not overbeat as the egg white will not stick to the prawns if they are too dry.
4. Place coconut in another shallow bowl.
5. Coat each prawn with seasoned flour, then dip in egg white until well coated, then transfer to coconut and coat gently on all sides.
6. Fry in 1 inch of oil over medium heat, turning once. They are done when the coconut is golden brown and the prawns have turned pink. (I usually check one by cutting in half.)
7. Drain on paper towel and serve.

Devilled Eggs

Devilled eggs are a wonderful addition to a buffet table, appetizer selection,

or served along with salads, cold cuts, buns and cheese.

Ingredients:

• 6 large eggs, hard boiled
• 1/3 cup mayonnaise
• 1/4 tsp prepared mustard
• 1/4 tsp salt
• 1/4 tsp white or black pepper
• 1 tbsp finely chopped chives or green onions

Method:

1. Hard boil eggs and peel.
2. When completely cooled, cut each egg in half.
3. Scoop yolk of eggs into a small bowl. Add remaining ingredients and mash together well with a fork.
4. Fill a pastry bag with filling and pipe into hollowed out egg white shells. Or, using a small spoon place little mounds into each shell. 
5. To add a nice touch, sprinkle with paprika, very finely chopped parsley, or more finely chopped chives or green onions. Refrigerate until ready to serve. Best served the day it is made. If you want to make them the day ahead, get everything ready, seal shells and yolk mixture in separate containers and fill the next day. 

Hearty Nachos

Tomorrow is Sunday, and most of us are always thinking...'The kids are coming home...'  What can I serve them to eliminate those hunger pangs. Many of us grew up with the traditional Sunday Faspa, which means a light Sunday meal with Zwieback, butter, jam, maybe some cheese, cold cuts, and to end of the meal, a fresh piece of platz. Well as time went on, I need to admit, I did not stick to the tradition of Faspa.
If you came to my house today, your Faspa would look quite different. For years we have enjoyed a plate of Nachos. Generally, we have a heavier lunch and later in the afternoon, a hearty plate of Nachos just tops off that craving for something savory. Kudos are extended to Chef Dez, who knows how to make a 'Man Nacho' dish, which I've whipped up with some minor changes. I also make my own home-made Salsa , which is an all-time staple in our home. It adds that extra zip and flavor which all Nacho lovers are looking for.

Ingredients

• 1 pound lean ground beef
• 1 package taco season
• 1 small onion chopped fine
• 1/2 cup sliced black olives
• 2 small tomatoes diced small
• 1 jalapeno sliced.
• 1 package Tex Mex or use 2 cups medium cheddar cheese.
• 1 large bag Nachos
• Salsa & sour cream

1. Brown the ground beef with taco seasoning. Set aside
2. On a round deep pie plate, start to build and layer all the ingredients in the following order:
3. Nachos
4. Cheese
5. Beef
6. Tomatoes
7. Black Olives
8. Onions
9. Jalapenos
10. Chili Powder
11. Sprinkle cheese on top
12. Your deep plate will be heaped. Bake in a pre-heated oven at 350 degrees for 10-15 minutes, waiting till the cheese has melted.
13. Serve with side dish of Salsa and sour cream.
14. You can vary or adjust your amounts and make a large batch on a cookie sheet.

Surprise your gang and invite them to a new version of FASPA! I don't think anyone will notice or complain, all they care about is that there is something to eat and they are all so happy and appreciative that they do not need to cook!

Stuffed Mushrooms

These tasty mushroom appetizers are quick and easy to make. Put them out before the meal and watch them disappear.

Ingredients:

• 12 - 16 medium mushrooms
• 3 tablespoons butter butter
• 1 small finely chopped shallot (or 4 Tbsp onion)
• 2 tablespoons crumbled bacon
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/3 cup fine bread crumbs
• 1/2 cup grated Parmesan cheese with 1/8 tsp poultry seasoning OR
• 1/2 cup grated cheddar

Method:

1. Remove stems from mushrooms with a gentle twist and pull. Arrange hollowed out mushrooms on baking sheet.
2. Put butter, chopped stems, chopped shallot, bacon, salt and pepper in frying pan. Fry slowly until shallot (onion) is soft.
3. Mix crumbs and half the cheese and add to onion mixture. Stuff caps, with a little mound on top. Sprinkle with extra cheese.
4. Bake at 350° F 10 - 15 min.

Mushroom Turnovers

Anytime you are willing to do this much work, it has to be something very tasty . . . and these will not disappoint. This cream cheese pastry rolls out easily. I like that you can make the pockets ahead, freeze them unbaked and pop them in the oven when needed. These have been a family favorite on Christmas Eve for many years.

Ingredients:

• 250 g / 8 oz cream cheese, softened
• 1/3 cup butter
• 1 cup flour

Filling:

• 2 tablespoons butter
• 1 medium onion, minced
• ½ pound fresh mushrooms, finely chopped
• ½ teaspoon salt
• pinch thyme
• 2 tablespoons flour
• ¼ cup sour cream
• 1 egg, lightly beaten

Method:

1. Cream together cream cheese and butter.
2. Add flour, mixing until smooth. Cover and chill.
3. Sauté onion and mushrooms. Cook until tender.
4. Stir in salt, thyme, flour and sour cream. Cook until thickened. Cool.
5. Divide dough in half. Roll out each half very thin (1/8 ") and cut rounds with 2 1/2 - 3 inch cookie cutter.
6. Drop 1 teaspoon filling on each circle. Brush edges with egg.
7. Fold dough over filling. Press edges together with a fork and brush tops with egg.
8. Prick with fork.
9. Freeze unbaked. Bake on parchment paper lined baking sheet at 425° F for 12 - 15 min. or until golden. Makes 3 - 3 1/2 dozen.

Pigs in a Blanket

This  cottage cheese pastry is one I have used in the past for sweet rolls...specifically Orange Glazed Cheese Pastries.  But I discovered it is also a great pastry for savory appetizers.  Wee sausage rolls make a yummy appetizer served with a mustard dipping sauce, pickles and cheese. 

• 2 cups flour
• 1/2 teaspoon salt
• 1 cup butter, cold
• 1 cup creamed cottage cheese
• 1 package (500 grams / 1 pound)  cocktail sausages

1. Combine flour and salt in a large bowl.
2. Using a large-holed grater, grate the butter and stir into flour mixture.
3. Add creamed cottage cheese (I like to process the cottage cheese slightly in the blender to get rid of lumps first).
4. Mix until smooth. 
5. Wrap in plastic and chill for several hours.
6. Divide the dough into 6 equal parts and shape into disks.
7. On a lightly floured surface, roll each disk into a fairly thin circle, about 1/8-inch thick. 
8. Cut each circle into 8 wedges, pizza style. Using a pizza wheel works great for this. 
9. Place one wee cocktail sausage on the wide edge of each wedge, and roll up pastry around the sausage.
10. Place the pointy side down on a baking sheet covered with parchment paper or well greased. 
11. Bake at 375° for about 15 minutes or until light golden brown.
12. Remove from oven and place on a wire cooling rack.

Yield: 48 rolls

*These can also be frozen and re-heated before serving.

 

Simple Shrimp Cocktail

Shrimp Cocktail served in a pretty stemmed dish is a classic first course for a festive dinner party. This one is easy to make and proves popular with my guests. I'm posting this recipe at the request of several of the "Mennonite Girls" to whom I served it back in September.

• Shredded lettuce
• fresh or frozen cooked Shrimp and/or prawns*
• Lemon slices (optional - for garnish)
• fresh chopped parsley

* It's nice to have the large prawns as a garnish but you can use whatever size shrimp or prawns you have access to for the body of the cocktail. I only had the larger ones in my freezer when I made this but I often use the smaller ones. How many shrimp you need depends on their size.
For the cocktail sauce:

• 1/2 cup bottled Chili Sauce (I use Heinz)
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon rind (if desired)
• 1 large clove garlic, minced
• 1 tablespoon Worcestershire sauce
• A dash or two Tabasco or other hot sauce

1. In a small bowl, mix all cocktail sauce ingredients.
2. Set aside.

Assemble shrimp cocktails:

1. Fill the bottom 1/3 of each dish with shredded lettuce.
2. Add smaller prawns or shrimp so that the dish is 3/4 full
3. Spoon a generous tablespoon of cocktail sauce in to the centre of the shrimp.
4. Drape 3 large prawns with the tail on over the edge of each dish
5. Garnish with a lemon wedge or slice and sprinkle with chopped parsley.
6. This amount of sauce would be enough for 6 shrimp cocktails.

Ham and Cheese Pinwheels

What school child could resist a couple of these in their lunch bag?

Make up a batch and pop them into a freezer bag and - good bye lunch making blues.
Right now I'm making them for a birthday open house.

I know from experience that they will be the first to go on the buffet.

The Refrigerator Rolls dough is also great for crescent or cloverleaf rolls. 

Mix it before you go to bed and bake them fresh in the morning.

Credit for this recipe goes to 2 places - a neighbour of ours when I was a child 

and an old Pillsbury cookbook.

For the Refrigerator Rolls:

• 2 cups warm milk or water
• 1/2 cup sugar
• 1/2 cup margarine softened
• 2 teaspoons salt
• 2 tablespoons instant yeast
• 2 eggs beaten
• about 6 cups flour - can include 1 or 2 cups whole wheat flour

1. Place 4 cups flour into bowl of stand mixer. Add sugar, salt, yeast and margarine.
2. Beat eggs and add to bowl.
3. Add milk or water (I often use half milk and half water) and let mix until dough is sticky. 
4. Add remaining flour until dough forms a medium soft ball and then and leave mixer run or knead for about 5 minutes.
5. Place in greased bowl. Cover bowl and place in refrigerator for several hours or overnight.

For the Ham Cheese Pinwheels:

• about 12 ounces of sliced ham (not too thinly sliced)
• Cheddar cheese 
• milk to brush on pinwheels
• poppy seed or sesame seed

Before taking dough out of the refrigerator in the morning, prepare ham and cheese.

I ask the deli for old fashioned ham sliced slightly thicker than usual. 

I cut the ham into 1 1/2 - 2 inch squares .

I also use old cheddar cheese sliced and cut into 1/2 - 1 inch squares.

You will need one square of sliced ham and 2 squares of cheese for each pinwheel.

1. Divide dough into 4 equal portions and roll each portion into a square about 12-14 inches.
2. Using a pizza cutter, cut dough into 12  3 inch squares. 
3. From the corner of each square, make a 1 inch diagonal cut towards the centre. Do not cut right through the centre. See photos below.
4. Place a square of cheddar cheese in the centre uncut portion of each square.
5. Top each with a square of ham and then top the ham with another square of cheese.
6. Pull the left point of each triangular cut section toward the middle forming a pinwheeel (like those the children carry in the wind). The trick is to use the same corner on each side of the square. 
7. Secure the points in the centre with a toothpick.
8. Place on parchment covered baking sheets and let rise in a warm place until double in bulk.
9. Just before baking, brush each pinwheel with milk and sprinkle with either sesame seed or poppy seed.
10. Bake in preheated oven at 375 degrees for 10 minutes or until nicely browned.
11. Remove to racks, take the toothpicks out and let cool. Some of the cheese will have oozed out and you can remove the cheese "puddles" before serving if you like.

Tortilla Roll Ups

I got the recipe for these appies from a friend, I tweeked the recipe a little and Ellen took the above photo of the plateful I brought to our MGCC Christmas party.

You could use any tortilla shells, I make mine from scratch - gluten-free.
The advantage of making them from scratch is that I can roll out the tortilla shells in a rectangle shape, rather than the traditional round, so that they roll up better into an even roll.
As soon as I have cooked my tortilla shell I roll it up while it is still warm - treating it like a jelly-roll, unrolling to spread the filling, then re-rolling.  You could also  put the cold tortilla shell into the microwave for a few seconds to soften it for rolling with the filling.

Recipe for the filling ...  and you don't have to be too 'accurate' with the ingredients... the old Mennonite grandmother's saying works here,  "just so it looks/tastes right" !!

• 3/4 cup chopped fine cooked chicken breast
• 1/3 cup fried and crumbled bacon
• 1/4 cup chopped green onions
• 1/3 cup Ranch dressing
• 1 - 8 oz package of cream cheese (softened to room temperature) 
• 1/2 cup shredded cheddar cheese 
• salt and pepper (optional) 
• tortilla shells

1. Mix together chicken, bacon, green onions and shredded cheese - set aside 

2. Mix the Ranch dressing into the cream cheese until well blended. 

3. Stir the chicken mixture into the dressing mixture and stir well.  If it looks a little too dry just add 

    a little more Ranch dressing or a little whipping cream or milk. 

4. Spread filling  over a tortilla shell and roll up, slicing into 1 inch rolls. 

**  Since this posted this morning, I have been asked to include my recipe for the tortillas ...
It is as follows ....

Gluten-free Tortillas

• 1 1/3 cup milk 
• 1 tablespoon oil 
• 1 3/4 cups tapioca flour/starch
• 3/4 cup Julie's flour
• 1/4 cup white bean flour 
• 1/2 teaspoon xanthan gum 
• 1/2 teaspoon salt 
• 1/2 teaspoon baking powder 
• sweet rice flour (for handling dough) 

**NOTE - you can adjust the two flours - Julie's flour and the white bean) -  as you wish - if you have a favorite GF mix that you use , try that.  Leave out the xanthan gum if your mix has it included. 

1. Pour milk and oil into bowl of mixer
2. Blend dry ingredients well and add all at once to the liquid 
3. Mix on low until blended, then on high for 2 minutes - if it seems liquidy add a little more flour - but it will be much softer than a regular dough ..
4. Turn dough onto working surface dusted with sweet rice flour
5. Knead lightly until dough is smooth, elastic and no longer sticky (It will take less sweet rice flour than you expect) 
6. Form into a roll and cut  into 11 pieces. Cover with a piece of damp toweling (the tapioca flour dries the dough quickly) 
7. Roll each piece into circle (about 9 inch)  - I use a plate to cut around to keep the circles uniform) Add cut-off excess to next ball to be rolled. 
8. For easier handling fold each circle into half and then half again ... and unfold in skillet. 
9. Heat skillet with a small amount of oil ..  I use a piece of paper towelling dipped into oil to 'wipe' skillet ...  I also use a dry towelling piece to wipe out skillet after each torilla to make sure there is no flour remaining that will quickly  burn when I fry my next shell. 
10. Fry each tortilla until it begins to turn golden/then flip to fry other side .
11. Stack on a plate, cool - then store covered in fridge .  Will keep for several days. 

Bacon-wrapped Cocktail Sausages

During the holiday season, we have many occasions to serve appetizers. Here's a tasty number that is simple to prepare and a great addition to the appetizer buffet table.

• 1 package cocktail smoked sausage links (500 g or 1 pound)
• 1 lb bacon, any kind 
• 1 1/2 cups brown sugar, not packed  

1. Preheat oven to 350°F degrees.
2. Spray 9x13 inch oven-proof pan with cooking oil.
3. Open package of bacon and cut the entire slab into thirds.
4. Wrap a third of a slice of bacon around each cocktail sausage.
5. Place each bacon wrapped sausage in pan, crowding them together to fit in pan.
6. Spread brown sugar over entire surface.
7. Bake for 40-45 minutes, basting with 'drippings' several times to dissolve the sugar.
8. Cook until sugar is completely melted and bacon is thoroughly cooked.
9. Remove cocktail sausages to serving platter, using toothpicks to serve as appetizers.

Serves 10.

We enjoyed these tasty little morsels at our MGCC Christmas party over the weekend...along with so many other wonderful eats and treats.
  

 If you need an idea for a festive way to serve cheese...

...here's a simple one!

We have had a good time getting to know one another these past few years...

but at our Christmas party we realized that we don't know each other all that well after all.

We played a MGCC trivia game...

the object being to find someone in our group (or their spouse) 

who could answer to each of the statements.

It took awhile...

and we needed a few clues...

and eventually Kathy came up with all the correct answers.

I'll post the game below...

just in case you wish to get to know us a little better.

1.     I once fell into a manure pit. ~ Julie

2.     I drove a dump truck short distances for my dad before I started  school at age 5. ~ Harv (Bev)

3.    I played in a band at Disneyland.  ~ Kathy

4.     I fear water more than I fear heights. ~Anneliese

5.     I rode an Enduro bike with Jake brakes. ~ Marg

6.     I coached football. ~ John (Betty)

7.     I once had a sea lion come to visit me in my backyard on July 1^st…it swam up the drainage ditch. ~ Elmer (Judy)

8.     I once kayaked through the Cayes and jungles of Belize for over 2 weeks, camping each night. ~Bev

9.     The first job I took was assisting the town drunk hitchhike.  He told me that he would get a ride easier if he had kids with him. He paid me a few coins for standing with him.  ~Terry (Lovella)

10.   I ran a leg with the Olympic torch in the 1984 Olympics. ~Greg (Ellen)

11.   I had a blood transfusion at birth. ~ Betty

12.   My first car was a 4-door ‘47 Mercury flathead V8 with suicide doors and a honeymoon shifter 3-speed. ~ John (Marg)

13.   I weighed in at 13 pounds when I was born. ~Herb (Anneliese)

14.   I speak three languages and two dialects fluently. ~Tony (Charlotte)

15.   I was attacked by a snowflake eel while snorkeling in Hawaii. ~Judy

16.   I skipped the second grade and was always younger than my classmates. ~ Ellen

17.   I designed and made the prototype for fiberglass floats for Conair water planes. ~Vic (Julie)

18.   I used to play accordion. ~Scot (Kathy)

19.   I have travelled to 21 countries. ~Charlotte

20.  I was once the fastest runner of all the girls in my school and competed in the Provincial Games. ~Lovella

Who knew?

Enjoy the weekend...

and these last few days before Christmas!

Pomegranate Salsa

This is a different type of salsa that is refreshing with lots of good crunch.

Ingredients:

• 1 cup pomegranate arils
• 1 cup seeded and chopped English Cucumber
• 1 cup diced fresh firm pear
• 1/4 cup diced red onion
• 1 jalapeno, seeded and diced
• 1/4 cup chopped cilantro
• Juice from 1 lime
• 1/2 teaspoon salt

Method:

1. Combine pomegranate, cucumber, pear, onion, jalapeno, and cilantro.
2. Add salt and mix well.
3. Add fresh squeezed lime juice and mix well.
4. Serve with tortilla chips.

Tip: The cup like shaped tortilla chips would work better for this salsa. You can substitute jicama for the pear if you'd like.

Roasted Cranberry and Goat Cheese Flatbread

This easy to make flatbread appetizer would be a nice addition to your New Year's Eve festivities. I found this recipe in a grocery store flyer.

Ingredients:

• 1-1/2 cups fresh cranberries
• 3 tablespoons pure maple syrup
• 1 tablespoon chopped leeks
• 1/2 teaspoon dry thyme
• salt to taste
• 2 flatbreads (14.1 ounces)
• 4 ounces fresh goat cheese, crumbled
• 1/2 cup chopped pecans, divided
• For topping: freshly chopped arugula, pomegranate arils, and honey

Method:

1. Preheat oven to 375 degrees F.
2. Mix cranberries, maple syrup, leeks, thyme and salt in an 8 inch square baking dish.
3. Roast, stirring every so often, until the mixture begins to caramelize, about 15 minutes.
4. Remove from oven and stir until cranberries are broken down and the mixture is thick.
5. Cool for 5 minutes.
6. Divide the cranberry mixture and spread evenly over the flatbreads.
7. Top each with goat cheese and pecans.
8. Bake directly on oven rack for 5-10 minutes until the cheese is warmed and the flatbread is crispy.
9. Remove from oven.
10. Garnish each with freshly chopped arugula, pomegranate arils and a drizzle of honey.
11. Cut into small wedges or strips and serve.
12. Refrigerate any leftovers.

Serves: 8 generously as an appetizer

I used the Stonefire Authentic Flatbreads for this recipe. They come 2 in a package. 

Spicy Chicken Rollups

These roll-ups would be a good dish for game day or an appetizer for any party. Choose the level of spice in your wing sauce to adjust the heat. I saw this recipe in my grocery store flyer.

Ingredients:

• 2 packages (8 ounces each) cream cheese, softened
• 1 packet (1 ounce) ranch dressing seasoning mix
• 1/2 cup wing sauce like Frank's Wing Sauce
• 1-1/2 cups shredded roasted chicken
• 1 cup shredded cheddar or Mexican mix cheese
• 1 cup chopped green onions
• 6 - 10 inch flour tortillas
• Ranch dressing for dipping

Method:

1. In large bowl mix together the cream cheese and ranch dressing until well-combined.
2. Mix in the wing sauce.
3. Use a rubber spatula to stir in the chicken, cheese and green onions.
4. Spread mixture evenly across each tortilla.
5. Roll and refrigerate for 3 hours.
6. Slice and serve with a bowl of ranch dressing for dipping.
7. Refrigerate any leftovers.

Yield: Up to 60 roll-ups

Divide recipe in half for a smaller group.
Confession: When I made this recipe I forgot to add the cheese. Oops! We had very hot wing sauce on hand and the roll-ups were very spicy. I'd recommend medium or mild to please a larger crowd.