Artichoke and Crabmeat Triangles
"This is a easy recipe. It is an old favorite of mine that I used to use as a dip. I like the use of the English muffins as the base. It gives them a nice crispy texture."

INGREDIENTS

1 (14 ounce) can artichoke hearts, drained
16 ounces crabmeat
1 cup mayonnaise
1/3 cup chopped onion
3/4 cup grated Parmesan cheese
1 (12 ounce) package English muffins

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).

In a medium size mixing bowl, combine artichoke hearts, crabmeat, mayonnaise, onions, and cheese. Mix thoroughly.

Split each English muffin in half, and spread the mixture on the cut side of the split muffins. Cut each of the sliced muffins into quarters. Arrange the muffin-bites on a baking sheet.

Bake for 12 minutes, or until golden brown. Serve hot.

I made this last night, and it was delicious! Modified from a recipe I found online. I thinned down the extra filling to use as a chip dip, and it was amazing with celery!

Stuffed Portobello mushrooms

2 porobello mushrooms
Clean the mushrooms, place rounded side up on a baking sheet and dribble with olive oil. Cook for 10 min @ 400 degrees

Filling
2 slices of bacon, cooked crisp and crumbled
1 8 oz pkg of cream cheese
1 cup of diced onion, saute'd in bacon drippings
1/4 cup of pine nuts toasted

Place a generous dab of filling on each mushroom. Sprinkle with parmesan cheese, then shredded mozzarella.

Put back in the oven to melt cheese and warm filling.

Easy and yummy casserole.

Cheesy Cauliflower Chicken Casserole

Break cauliflower into flowerets and drop in boiling water; cook about 8 minutes, then drain. Spread in large sprayed/greased glass or crockery pan.

Mix together 2 cups grated sharp cheddar, 1 cup grated parmeson, 8 tbs each of sour cream and mayo, 1 tbs. spicy dijon (or any favorite) mustard, salt and pepper to taste. Stir in 4 cooked, diced chicken breasts. Spread this mixture over cauliflower. Top with additional cheese and breadcrumbs.

Bake 1/2 hour at 375. Freezes and reheats well.

Mini lemon cheesecakes

2 8oz. pks. philadelphia cream cheese
1/2 cup sweetener (I use spenda)
2 eggs
1/2 tsp. vanilla
Lemon juice to taste
Cinnamon to sprinkle on top

Soften cream cheese about 40 seconds in microwave. Add other ingredients. Beat with mixer till smooth. Pour into 12 mini muffin pans lined with the papers. Bake at 350 for 20 min then let them cool in there. Refridgerate overnight for best results. Not to be eaten before they've set!

I have not made these yet but definitely plan on doing it. I like nectresse best for a non sugar option. Don't know if it works well in recipes.

I made my version of Swedish Meatballs last night to bring to a friends Superb owl party. The meatballs are just commercial frozen homestyle meatballs, but the sauce makes the dish.

I bought 3 bags of 70 1/2 ounce meatballs, and made the sauce as follows:

Swedish Meatballs
(serves an entire super bowl party)

200 frozen meatballs
5 medium onions chopped
4 Tbsp butter
1 Tbsp better than bouillon concentrate
3 Tbsp flour
1/3 cup medium dry Madeira
1 quart half and half
1 cup sour cream (or plain greek yogurt)
1 tsp paprika

Microwave meatballs in large glass bowl until thawed and heated.

Melt butter, in large pan, add onions and cook until softened and translucent. Add Madeira and cook until most of it evaporates. Add flour and bouillon concentrate and stir in well.

Add half and half and paprika and cook and stir until thickened
Blend sauce with hand blender until smooth. Remove from heat and stir in sour cream.

Add meatballs to large (6 QT) crock pot, pour sauce over meatballs, stir until meatballs are well coated.

Serve to increasingly depressed Broncos Fans.

Gosh, I have to c/p all those recipes. They sound so good! I saw this on Pinterest and it looked yummy and moist. Haven't tried it yet, but it has almond extract in it so it can't be bad, can it? This makes 2 big loaves.

Poppyseed Bread (The Girl Who Ate Everything)

3 c. flour
1/2 tsp. salt
1-1/2 tsp. baking powder
3 eggs
1-1/8 c. cooking oil (I will use coconut oil)
2-1/4 c. sugar
1-1/2 c. milk
1-1/2 Tbsp. poppy seeds
1-1/2 tsp. almond extract
1-1/2 tsp. vanilla extract
11/2 tsp. butter flavored extract (or 1-1/2 tsp. melted butter)

Glaze:

1/4 c. orange juice
3/4 c. sugar
1-1/2 tsp. almond extract
1-1/2 tsp. vanilla extract
1-1/2 tsp. butter flavored extract (or 1-1/2 tsp. melted butter)

For the bread: Preheat oven to 350. Mix all the ingredients together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 larger loaves. Bake for 50-60 minutes for large pans; less time for smaller or dark metal pans.

For the Glaze: Pour all the ingredients into a small saucepan and let cook at medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use a knife or spatula to bring the glaze that runs off up and over the warm bread until it stays on.

I saw this on Pinterest yesterday and couldn't wait to share it and try it myself. I'll be glad when cake tastes good again! Some people really liked the cheesecake pudding as filling for a chocolate cake. Add fruit, instant coffee, coconut, etc. to whatever would go with your pudding flavor.

MOUSSE FILLING IN ANY FLAVOR (Food.TV)
1 pint heavy whipping cream
1 (3 1/2 ounce) box instant pudding mix, any flavor

In a chilled metal bowl, beat whipping cream on medium-high speed until it begins to thicken. Gradually add in the instant pudding mix and continue to beat, just until thick.

If you'd like to add fruit filling, fold it into the cream after it's thickened. Spread between cooled cake layers and the ice with your favorite frosting.

Mmmmm, Patti, that would make a nice filling for the Cream Puffs mentioned earlier this week!

We love oatmeal cookies and I've made these for years

Oatmeal Cookies

3/4 cup shortening
1/4 cup margarine or butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg, well beaten
1 tsp vanilla

Cream shortening, butter and sugar. Add egg and vanilla and mix well.

Add:
1 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Mix thoroughly and add 1 1/2 cups rolled oats.
Roll into balls and flatten with a floured fork.

Bake at 350 for 10 minutes until lightly browned at the edges.
Cool on a baking rack.

Here's a yummy treat to spread on crackers, etc.

SHRIMP PATE'

1 T. butter

1 T. olive oil

1 and 1/2 pounds peeled and deveined shrimp

1 garlic clove, minced

Old Bay Seasoning to taste

S&P to taste

3 oz. softened cream cheese

1 T. fresh lemon juice

1 tsp. Worcestershire sauce

Dash of hot sauce

Melt butter and oil in skillet; add shrimp and garlic. Add the seasonings and cook until shrimp are pink, then remove from heat.

Blend the shrimp and the skillet juices and all of the other ingredients in food processor. Shape into a ball and chill for several hours.

From "Full Moon, High Tide (Tastes and Traditions of the Lowcountry)", a cookbook published to benefit the Beaufort Academy. None of the recipes are credited, though there's a list of contributors included.

Not many people cooking/eating this week, I guess! Where are all the cooks and bakers??? This would taste good on a cold winter night. And healthy, too. I forgot to c/p the author but I got the recipe on Pinterest.

SEVEN VEGETABLE MINESTRONE SOUP

2 teaspoons olive oil
1 medium yellow onion
2 teaspoons fresh oregano, chopped
2 teaspoons minced garlic
2 medium yellow squash, chopped
2 medium zucchini, chopped
2 medium carrots, chopped
1 - 15.25 oz. can whole kernel sweet white corn, drained
6 (4 cups) Roma tomatoes, chopped & divided (3 cups & 1 cup)
3 - 14 oz. cans low sodium chicken broth, divided
1/2 cup uncooked ditalini pasta
1 - 15.5 oz. can Great Northern beans, rinsed & drained
1 - 6 oz. bag of fresh baby spinach
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
oz. (1 cup) grated Asiago cheese

Heat oil in a dutch oven over medium high heat. Add onion to pan; sauté 3 minutes, until softened, stirring frequently. Add oregano and garlic; sauté 1 minute, stirring frequently. Stir in squash, zucchini, carrot, and corn; sauté 5 minutes until vegetables are tender, stirring occasionally.

While the vegetables are cooking, place 3 cups chopped Roma tomatoes and 1 can of broth in a blender; blend until smooth. Add the tomato mixture to the pot. Stir in remaining 1 cup Roma tomatoes and remaining 2 cans of broth; bring to a boil. reduce heat; simmer 20 minutes. Add pasta and beans to pot; cook 10 minutes until pasta is tender, stirring occasionally. Remove from heat. Stir in spinach, salt, and pepper. Ladle soup into bowls and top each bowl with 2 tablespoons of cheese. Serves 6-8.

I made Ina's Apple Crostata the other nite. It's our favourite apple pie, by far. I thought of taking a pic, after we'd already had our pieces.

Apple Crostata (Ina Garten)

Pastry:

1 cup all-purpose flour
2 tablespoons granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 pound (1 stick) very cold unsalted butter, diced
2 tablespoons ice water

For the filling:
1 1/2 pounds Macintosh, Macoun, or Empire apples (3 large)
1/4 teaspoon grated orange zest
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons (1/2 stick) cold unsalted butter, diced
For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass.
Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate one for at least an hour.

Preheat the oven to 450 degrees.

Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

For the filling, peel, core, and cut the apples into eighths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the appl