I plan to make these for luncheon next week. Pesto appetizer squares 4 cups Original Bisquick® mix 1 cup milk 2 eggs 1/3 cup pesto Marinara sauce 1. Heat oven to 375ºF. Grease rectangular pan, 13x9x2 inches. 2. Stir together all ingredients except marinara sauce. Spread in pan. 3. Bake 25 to 30 minutes or until golden brown. Cool slightly; cut into 2-inch squares. Serve warm with marinara sauce for dipping.

Ive made these a couple of times this fall and they are VERY well received. A perfect balance of flavors. Grown Up Ham and Cheese Finger Sandwiches Prep Time: 30min Cook Time: 10 min Level: Easy Serves: 24 small sandwiches 1/2 cup water 3 tablespoons cider vinegar 1 1/2 tablespoons brown sugar 1/2 small red onion, very thinly sliced 8 slices thin white bread, recommended: Pepperidge Farm Extra-virgin olive oil 1 large or 2 small green apples 4 to 6 ounces aged Gouda 1 tablespoon Dijon or whole grain mustard, apple butter or chutney 1/2 bunch watercress 8 thin slices prosciutto Freshly cracked black pepper Preheat the oven to 400 degrees F. Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature. Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool. To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread. Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature. Do ahead tips: Toast the bread ahead, and thinly slice the apple, placing them in lemon water to prevent them from turning brown. If you need to assemble the sandwiches ahead, don't add the watercress, and cover them with a very light moistened paper towel. ********************************************************** A wonderful change from the bready heavy stuffed mushrooms..... Tuscan Mushrooms Prep Time: 10 min Inactive Prep Time: hr min Cook Time: 20 min Level: Easy Serves: 4 to 6 servings 1/2 cup diced jarred roasted red bell peppers 1/2 cup diced pitted green olives 1/2 cup grated pecorino Romano 2 scallions, diced 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound white button mushrooms, cleaned and stemmed 1/4 cup finely chopped fresh basil leaves Preheat the oven to 400 degrees F. In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper. On a parchment paper-lined baking sheet place the mushrooms, cavity side up. Spoon the filling into the cavity of the mushrooms. Bake until the mushrooms are tender, about 20 minutes. Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve. ************************************************************ These are elegant and very tasty! Phyllo Triangles with Lobster Filling Martha Stewart Entertaining Makes about 50 1 Steamed Lobster 4 Tbsp unsalted butter 6 scallions finely chopped cup white wine or vodka 1 ½ tbsp all purpose flour ¼ cup heavy cream pinch of cayenne pepper Kosher salt and fresh ground black pepper 1 lb Phyllo 1 lb unsalted butter, melted Remove meat from lobster and chop. Set aside Melt 2 tbsp butter in a small skillet and sauté the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid. Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles. Prepare the triangles as you would sharonÂs Spanikopita. If you need those directions, I can copy them over. Note - they freeze quite nicely ********************************************************** Cranberry Brie 8 ounces round brie cheese (about 4 inches in diameter) ½ cup cranberry sauce* 2 tablespoons chopped roasted salted pistachios or hazelnuts or pecans 1 tablespoon thinly sliced fresh chives Change to: 1. Preheat oven to 350 degrees F. 2. With sharp knife, cut circle in top of rind of cheese, leaving 1/4-inch border around top of cheese. 3. Carefully remove center circle and discard. 4. (Do not cut side of rind.) Place cheese on pie plate or other small shallow ovenproof baking dish. 8. Spread cranberry sauce on top of cheese. 9. Bake 5 to 10 minutes, until cheese is soft but not runny. 10. (Do not overheat.) Sprinkle with nuts and chives. 11. Serve with crackers. Cranberry Sauce ½ bag whole cranberries ¾ cup brown sugar ½ cup white sugar 1 cup apple cider pinch of cloves 1 tbsp candied ginger minced Put all into small sauce pan and cook over low for 20 min or until all cranberries have popped. If too thick, add additional cider or water.

Sharing a favorite Thanksgiving Recipe... Posted by babblingbetty in 2003 Dressing has never been the same at our house! Get lots of request for the recipe....if you don't have a Crock Pot...it bakes up nicely in a 9X13 pan...just be careful not to overbake...remembering there really isn't a lot to cook...because if you were real smart...you cooked the eggs in the cornbread when it was baking! This is a very moist dressing...just in case you prefer a dry one...my family says yuck to dry dressing! This is a family favorite....so good and so easy! Gives you time to sit and visit a while with your family. Notice #1 calls for celery...my family does not care for celery so I use #2 Crockpot Cornbread Dressing #1 Cornbread Dressing 1 cornbread, 8 inch pan 8 slices day old bread, toasted and cubed 4 eggs 1 medium onion 1/2 cup chopped celery 1 tsp. poultry seasoning 1/2 tsp. black pepper 2 cans cream of chicken soup 2 Tbsp butter Lightly grease crock pot. Crumble cornbread into mixer bowl. Add all ingredients except butter. Pour mixture into crock pot. Dot top with butter. Cook on high 2 hours or on low 3-4 hours. __________________________________________________ Crockpot Dressing #2 1 (8 inch) pan cornbread 8 slices dry white bread 4 eggs 2 c. chicken broth 2 cans cream of chicken soup 1 tsp. sage 1/2 tsp. black pepper Celery to taste 1 med. onion 2 tbsp. butter Mix ingredients except butter. Place in crock pot. Dot butter on top. Cook 2 hours on High then 4 hours on low. Have a Wonderful Holiday!

Lisa, we do pizza Friday's until football season and then it tends to shift to Sunday. Of course, since I've been set adrift tonight, I'm finding solace with the pizza thing. It's flat out shameful how ritualistic I can make the event. lol