First things first.

One of my favorite things about the holidays are the appetizers. Plates and plates of beautifully displayed cheeses, salami's, dips, relish trays, and amazing small bites from all over the world just waiting for me to gobble them up. What other time of year is it okay to sit around drinking wine, and eating snacks all day? Yum.

These are a few of my favorites.


Stuffed Mushrooms
from the kitchen of Dawn Dee Ducich

Recently enjoyed by my guest at birthday bash for yours truly, everyone asked for this recipe after the first bite.

1 8oz. package of cream cheese, softened ( I use light)
3-4 green onions diced
Minced garlic ( from the jar, to taste)
1 package of shredded Parmesan cheese (smaller package 8oz.)
2-3 cartons of mushrooms, small  to medium caps
1 stick melted butter

Take stems out of mushrooms and chop, place in bowl
Add softened cream cheese, green onions, and parm cheese:
mix thoroughly.
Dip mushroom caps into melted butter and place in a glass casserole dish.
Fill mushroom caps with mixture.
Top each mushroom with a sprinkle of parm cheese.
Bake 350 degrees for 25 minuets.
Place on a severing plate with a few whole green onions to decorate plate.




The Most Amazing Artichoke and Green Chili Dip Ever,
from the kitchen of Michelle Tractenburg

I have enjoyed this dip at many parties over the years. This is one of the most requested dips I have ever encountered. Reminds you of being at your Aunt's for the holidays. Simplistically simple.

1 cup mayo
1 cup Parmesan cheese
1 cup mozzarella
1 small can of green chilies rinsed and drained
1 can of artichoke hearts rinsed drained and chopped
Mix together in bowl and spread in a pretty casserole. ( you will serve in the dish you cook it in so make a good choice)
350 degrees, 30 mins.
Best served with tortilla chips.


Now these next two are from my kitchen.Two staples that will work for any dinner party or holiday get together. These need to go in your recipe box.

Bruschetta with Crostinies
makes about 4 cups

8 Roma tomatoes quartered length wise,
seeds and juice removed, and chopped
1 cup freshly chopped basil
3 to 4 garlic cloves diced

2 loaves of french bread

To make this easier I cut the tomatoes by hand with a serrated knife.
I pulse the basil in a food processor, remove
Then pulse the garlic in food processor.
Put the tomatoes, basil and garlic in a bowl and moisten with olive oil. Season with salt and pepper to taste.

I love the sharp bite of fresh garlic. If you do not, saute the garlic for a few minuets and let cool before assembling.

For the crostinies I cut the loaves on a bias and drizzle with olive oil. place in hot oven and toast until crispy. (400 will work, or you can broil but I tend to burn my bread that way). When the crostinies are toasted remove from oven and while hot run a large garlic clove with the top cut off over the bread. You will notice that the garlic will "melt" while rubbing away.Use another if needed.

You can serve the bruschetta on the side, or spoon it over the crostinies. Your choice.
If you have extra you can throw it on warm pasta, chicken or put it on a sandwich. It is always better the second day.


Crab Cakes with Lemon Caper Dipping Sauce.
2 cans of lump and leg crab meat
( this is more cost effective, if you can afford it use fresh lump crab meat)
1/2 cup minced green onions
1/2 cup minced bell pepper ( red or yellow)
olive oil for sauteing
1/2up white bread crumbs. ( I use saltines or plain bread crumbs which I pulse in the processor, not Italian)
1 large egg beaten
1/2 cup mayo
1 tablespoon lemon
1/2 teaspoon black pepper
dash of Worcestershire
Dash of Tabasco
2 dill pickle spears with the seeds removed diced

Drain crab, and  gently remove any shells from the crab. Squeeze all of the liquid out with a paper towel.
set aside.
Saute the bell peppers and green onions until soft. Set aside.
Beat the egg and add mayo, pepper, Tabasco, Worcestershire, lemon, and pickles. Mix well.
Stir in the bell peppers, green onions, and bread crumbs.
Gently fold in the crab meat until moistened.
Form into 2-2 1/2" patties and fry in a skillet with butter and olive oil, 4 to 5 minutes each side until golden brown.
Serve hot with Lemon Caper Dipping Sauce.

Lemon Caper Dipping Sauce
3/4 cup of  mayo.
The juice of 2 lemons.
2 tablespoons capers
the greens of one green onion diced
Dash of garlic salt
Dash of cayenne pepper (I like mine spicy so I add a little more)
Dash of pepper.
Put all ingredients in the blender and pulse until well mixed.
Adjust seasonings to taste.
It should not taste like mayo, if it does add more lemon.
Serve cold

Have a wonderful Thanksgiving everyone, and cook, cook ,cook.

Kiss kiss,
Jules