Appetizers
This is another one of those recipes that has been around for awhile but it is a favorite each and every time. If you have not had the chance to make it this is your time to do it! It makes a great sweet appetizer or a dessert for any holiday gathering you may be having. It also looks terrific served in a small hollowed out pumpkin! I like to serve gingersnaps with this.
INGREDIENTS
1 (8 ounce) package of cream cheese
2 cups confectioners sugar
1 (15 ounce) can of solid pumpkin
1 Tablespoon ground cinnamon
1 Tablespoon pumpkin pie spice
1 teaspoon frozen orange juice concentrate
DIRECTIONS
In a medium bowl blend cream cheese and confectioners sugar until smooth. Gradually mix in the pumpkin, stir in the cinnamon, pumpkin pie spice and the orange juice until smooth and well blended. Chill until serving . Serve with gingersnap cookies.
Enjoy,
If you are looking to make something a little different but something seriously good with your leftover holiday stuffing, this is it ! I made these little nuggets and Mr. MCYM took one bite , his eyes got huge and said ” OMG, these are awesome”. We quickly shared some with our neighbors who also agreed they are to die for! So GOOD! I used my leftover stuffing that you can find here on the blog but any stuffing your family likes will work just fine!
INGREDIENTS
Leftover stuffing (slightly warmed through so it is easier to work with)
Bacon (not thick cut) cut in half
Real maple syrup
DIRECTIONS
Preheat oven to 375 degrees. Take some of your leftover stuffing, a couple tablespoons or so, and make it into a ball the best you can and wrap a half a piece of bacon around the stuffing. I found securing with a toothpick worked a little better in keeping them together. Place on a baking sheet. When you have used up the amount of stuffing or bacon place the baking sheet in the oven and bake for 15 minutes. Turn the stuffing rolls and bake another 15 minutes. Cook until the bacon is cooked through. Remove from the sheet tray to your serving plate and drizzle with maple syrup.
Enjoy,
I hope everyone had a wonderful Thanksgiving! Lots of cooking and lots of eating at my house.. along with a lot of napping! Thanksgiving is our favorite holiday with Halloween a close second! Well before we know it we will be baking, shopping, gift giving and more cooking. Lets not forget the much needed naps! This recipe is light but has a ton of flavor. After all, life is about balance. We ate lots of yummy food and desserts, so today your waistline with thank me with this recipe! I served these meatballs over Basmati rice, but could easily be served over pasta.
INGREDIENTS
1 pound ground chicken
4 scallions chopped
1/4 cup cilantro
1 tablespoon fish sauce
1 tablespoon red curry paste
1 cup bread crumbs (I used plain Panko)
1 egg
Salt and pepper to taste
PEANUT SAUCE
1 tablespoon sesame oil
1 can coconut milk (398ml)
1 tablespoon red curry paste
2 tablespoons peanut butter (I used creamy Jiff)
1 tablespoon brown sugar
Pinch of red chili flakes
Salt and pepper to taste
DIRECTIONS
Preheat the oven to 375 degrees. Spray a baking sheet with non-stick spray. In a medium bowl mix all of the ingredients for the meatballs together (mixing well). Form the meat mixture into small 1 inch balls. Place the meatballs on your prepared baking sheet and bake for about 30 minutes or until cooked all the way through. While your meatballs are baking you can start your sauce. Heat the oil in a medium sauce pan, add the red curry paste and cook for a couple of minutes, then add the remaining ingredients and cook for five minutes, stirring well. Add the meatballs to the sauce and toss so the meatballs are fully coated in the sauce. Garnish with cilantro if desired. Serve warm over rice, pasta or mashed potatoes.
Enjoy,
This recipe comes from www.jocooks.com
Well, if you follow my blog , even a little, you know I really, really dislike mushrooms A LOT! I have tried them and made them several ways and still don’t like them, but Mr. MCYM really likes them so every now and then I make him his own batch of stuffed mushrooms! These will make a great addition to any holiday table or party you may be having! I made these for a little appetizer while watching the Patriots game! Mr. MCYM was a very happy man!
INGREDIENTS
24 Large Cremini mushrooms (wipe with a clean damp cloth to clean.)
4 ounces sweet Italian sausage, ground
1/2 of a fennel bulb, finely chopped
2 cloves of garlic, chopped
red pepper flakes to taste
1 cup of Panko crumbs
1/2 cup of grated Parmesan cheese
2 Tablespoons of parsley
2 Tablespoons olive oil
DIRECTIONS
Preheat oven to 425 degrees. Remove the stems from the mushrooms and finely chop them, set aside. In a bowl toss your mushrooms with olive oil and season with salt. Place the mushrooms on a sheet pan. Cook the sausage in a skillet with a drizzle of olive oil over medium heat breaking up the meat until no longer pink. Add the fennel and the mushroom stems cooking until tender. Add garlic and season with salt and red pepper flakes. Cook for one minute, remove from heat and let cool. Mix the breadcrumbs with the parsley and cheese and when the sausage mixture is cool, add the bread crumb mixture and mix well. Divide the stuffing between the mushroom caps and bake for 15-17 minutes. Let cool five minutes and serve warm.
Enjoy,
These dates were made and gone in the same instant! I only made a handful of these as it was just Mr. MCYM , Robby and myself so I did not want many left over. I did not need to worry about leftovers as they disappeared as quick as I put them out ! These are sweet from the dates and tangy from the blue cheese and then more sweet from the maple syrup! If you like blue cheese this is a must make! They are excellent! I am not putting measurement in the recipe as it really depends on how many you make. The dates also vary in size so I tend to par cook my bacon a little longer (but still bendable) and cut them in half instead of thirds, like some recipes have done. You be the judge with your ingredients.
INGREDIENTS
Pitted dates
Bacon (I used center cut bacon)
Blue cheese crumbles
Maple Syrup (the real stuff)
DIRECTIONS
Preheat your oven to 300 degrees. Cut your bacon in half and partially pan fry it. You want the bacon to be partially cooked through but still able to bend around the date. Remove from heat when done. Split the dates in half and fill with blue cheese crumbles, not too much, as you need to be able to close the date. Wrap your partially cooked bacon around the filled dates and secure with a toothpick. Do this for each date and place on a baking sheet that has been sprayed with non-stick spray. When all of the dates have been wrapped, place the baking sheet in the oven and cook until the bacon in crisp. Mine took about ten minutes. Then drizzle with maple syrup and bake for just one to two minutes longer…enough to warm through.
Serve warm.
Enjoy,
