Now here is something that is almost addictive. It is soooo yummy. It is rather funny, ‘cuz the first time I made this, we were living in another Province from our kids. I made it up to be added to their Christmas boxes then packed it up in containers and my poor husband didn’t even get a taste. I have since rectified that problem… the kids can make their own!! Just kidding.
- 1 1/2 lbs. butter (never margarine)
- 2 tbsp. Worchestershire sauce
- 1 tbsp. garlic powder
- 1 1/4 tsp. celery salt
- 1/2 tsp. onion powder
- 4 cups ‘Cheerio’ cereal
- 4 cups ‘Life’ cereal
- 4 cups ‘Shreddies’ cereal
- 2 cups cashews
- 2 cups salted peanuts
- 2 cups almonds
- 1 cup pecan halves
- 1 box ‘Bugles’
- 1 box ‘Cheese Bites’ (this one really makes it)
Heat oven to 250 degrees. Place butter in a very large roasting pan (like for big turkey) and put in oven to melt. When melted, add the ingredients and stir really well to make sure it all gets covered in butter. Bake for 1 1/2 hours, making sure to stir it all every 30 minutes. When cool, put into containers, tie a fancy ribbon around them and give away with your tray of goodies, making sure to keep some for yourself.
You just may find you have to make another batch, because all the Mr. Nobody’s in your home will have eaten it. (Like my husband never tried this).
Brie In Phyllo With Fresh Lemon Marmalade
This makes a great start to a wonderful evening.
- Phyllo dough
- 1/2 cup melted butter
- Egg White lightly beaten
- 1 cup finely chopped pistachio nuts (enough for both the inside and out)
- Brie Cheese (outer skin removed) cut in small squares
Preheat oven to 350 degrees. Lay a sheet of phyllo dough on a flat surface and brush lightly with melted butter. Sprinkle finely chopped nuts over the surface and add the second sheet of phyllo dough and lightly brush with melted butter.
Cut into 2 inch squares. Place a square of the cheese in the center and fold into a triangle. Make sure to brush the edges with water and press to make sure they have sealed. Place in the oven and bake for about 10 minutes.
Warm Lemon Marmalade
2 tbsp. freshly grated lemon peel
1 1/2 cups fresh lemon, chopped into small pieces
1 cup berry sugar
1 1/2 tsp. hot chili flakes
In a saucepan bring the sugar and fruit to a boil and simmer until it becomes thick. Add the peppers. This will take about 40-4 5 minutes.
Serve the hot phyllo packets with the warm marmalade and Wow! Truly yummy. Make sure you have small plates and napkins for your guests.
Brandied Balderson Aged Cheddar, Pecan and Pear Crostini
This is such a nice appetizer to serve. Has a tang from the Balderson Cheese, sweet from the pear and a little crunch from the toasted pecans. Try it and, like Mikey, you’ll like it.
Serves 4
- 4 oz. crumbled cheese
- 2 tbsp. butter
- 2 tbsp. brandy
- 1/4 cup chopped pecans
- 16 baguette slices
- 1 red skinned pear, thinly sliced
Preparation:
Turn broiler on.
Make sure cheese and butter are at room temperature. Mash with a fork until smooth. Stir in brandy and add to the cheese mixture. Place baguettes on a cookie sheet, toasting one side under the broiler. Remove from the oven and on the untoasted side, add a slice of pear and top with a tsp. of the cheese mixture.
Broil four to six inches from the broiler for about two minutes or until it gets bubbly. Remove from the oven and sprinkle each baguette with the chopped pecans. Serve! YUM.
Ham and Asparagus Roll Ups
This is the easiest appetizer you could ever find but taste…oh my goodness…it is fabulous.
The amounts used depends on the number of guests you will have.
- Thin slices of lean cooked ham
- Cream cheese, softened
- Pickled asparagus spears
- fresh white bread, crusts removed
- Toothpicks
Preparation:
Take a bread slice and generously spread softened cream cheese over the surface.
Add a lean slice of cooked ham and one or two asparagus spears in a single line at the edge of the bread slice. Roll this tightly and secure with toothpicks. Cut on the diagonal in 2 inch strips.
Your guests will really enjoy this Hors d’oeuvre and it is not too filling. Allow 4-6 pieces per guest if this is the only one you are serving. Cut it back to 3 per person is there is a second delectable bite to go with it.
I love to use this one. Really flavorful and tasty.
Seared Duck Breast Hors d’Oeuvres
This, I will admit, is a bit off the wall but actually a ‘step up’ for a fabulous evening. Valentine’s is coming up soon. Maybe this is the answer. This would be great to have as a bite before going out for dinner and served with a signature drink.
- 8 oz. duck breast (frozen)
- 2-3 heads Belgian endive
- 1/2 cup roasted and salted almonds, coarsely chopped
- 2 pinches of hot paprika
- 8-10 basil leaves, very finely shredded
- 1/2 cup red currant jelly
Preheat oven to 400 degrees.
Score duck skin with shallow cuts in a diamond pattern. Place a small to medium size skillet over medium heat. Add breast, skin side down. Cook about 15-18 minutes until fat renders and the skin becomes deeply brown and crispy. To avoid spattering, pour off the excess fat into a small bowl as it accumulates.
Place skillet in oven.
Bake duck for about 8-9 minuites until it reaches an internal temperature of 135-140 degrees. (If made ahead, cover and refrigerate up to two days).
Separate endive leaves and lay out in a single layer on a work surface, Stir almonds with the paprika to taste (not kill). Crosswise, very thinly slice duck. Lay the slices on the leaves, add a generous pinch of the basil and a dab of the jelly. Scatter the tops with the almonds and serve immediately.
Have fun with this and remember when y ou finish reading through, be sure to say out loud “damn, I can do this.”
Corn and Red Pepper Mini Quiches
If you are looking for a different way to serve hors d’oeurves, try this one.
You can make your own pastry or buy ready made tarts.
- You will need a 4 oz. can of corn kernels
- mix with 1/3 cup grated cheddar
- and one half of a medium sized red pepper.
Beat two eggs, 2/3 cup heavy cream, 2 tsp. Dijon mustard and one drop of Tabasco sauce.
Spoon the corn mixture into the tarts. dividing equally and top with the egg mixture until almost full. Bake at 400 degrees for 15-18 minutes or until puffed up and golden. Serve immediately.
Taste Rating: 9
Crispy Wonton Fruit Bites
These are so good and easy to make. It only takes a few minutes to get it ready for serving.
You need:
- 12 wonton wrappers
- 1 tbsp. unsalted butter, melted
- 3 tbsp. sugar (Berry sugar may be the better choice)
- 1/4 cup raw almonds, chopped fine
- 1 cup yogurt (strawberry, blueberry, whatever fruit you are using, match the yogurt)
- honey
- 1 1/4 cup sliced strawberries (or whatever fruit you choose)
Preheat oven to 400 degrees. Place wrappers on a baking sheet and brush each one with butter. Sprinkle with almonds and sugar and bake until golden brown (6 mins). Transfer to rack to cool.
Divide evenly, top 6 wontons with yogurt and strawberries. Then top each one with remaining wontons. Lightly drizzle a scant amount of honey on top. Serve immediately. This only makes 6 servings so you know to add more to accommodate the number of servings you require.
Everyone loves these. Yummy!
Taste Rating: 8.8
Grilled Bread with Feta
Heat your grill to low (inside or outside).
- 1 Baguette
- garlic clove, halved
- 3-4 ,oz. feta
Cut 8 slices of a baguette and brush both sides with olive oil. Grill on one side just until golden. Rub the grilled side with a halved garlic clove.
Now pile on about 3-4 oz. of feta. Return to the grill, put a cover over them and grill until the undersides are golden and the cheese has softened. About 1-2 minutes and drizzle with a touch of olive oil.
These make tasty appetizers. Make sure your guests have small plates and cloth napkins. Serve with a signature martini of yours and let the evening commence.
Taste Rating: 8.5