Dec 302014
Pumpkin-Shrimp Bruschetta
Recipe Type: Appetizer
[url href=”×300.jpg”][img src=”×300.jpg” width=”300″ height=”300″ class=”alignnone size-medium” title=”b2″][/url]
  • 20 fresh or frozen jumbo shrimp in shells
  • 1 cup canned pumpkin
  • 1/2 cup crumbled goat cheese, at room temperature (2 ounces)
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 1 cup arugula
  • 1/2 cup finely chopped red onion
  • 1/2 cup toasted pumpkin seeds*
  • 1/4 cup bottled Italian vinaigrette salad dressing
  • 20 3/4-inch-thick slices baguette-style French bread
  • 2 tablespoons olive oil
  • 2 ounces Parmesan cheese, shaved (optional)
  1. Peel and devein shrimp, leaving tails intact.
  2. Rinse shrimp.
  3. In a large skillet, cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque.
  4. Drain well.
  5. Preheat broiler.
  6. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.
  7. In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.
  8. Brush both sides of baguette slices lightly with olive oil.
  9. Arrange on a large baking sheet.
  10. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.
  11. Spread pumpkin mixture on one side of toasted baguette slices.
  12. Top each with a shrimp and some of the arugula mixture.
  13. If desired, top each with shaved Parmesan cheese.
  14. Makes 20 appetizers


Dec 302014
Sausage Stuffed Mushrooms
Recipe Type: Appetizer
[url href=”×199.jpg”][img src=”×199.jpg” width=”300″ height=”199″ class=”alignnone size-medium” title=”b1″][/url]
  • 2 (12 ounce) packages white button mushrooms, cap size doesn’t really matter
  • 1 (8 ounce) package cream cheese
  • 1 (8 ounce) package sausage
  • 1/4 cup butter (melted, quite optional!)
  1. Preheat oven to 350 Fahrenheit.
  2. Separate caps and stems while cleaning the mushrooms.
  3. If cleaning with water, let them drain for a bit.
  4. Start cooking the sausage in frying pan, at a medium to medium/high temperature.
  5. While the sausage is cooking, put the cream cheese into a mixing bowl so it can soften and mince the stem pieces.
  6. Spice the sausage to taste. Garlic is a good addition.
  7. Just before the sausage is done, add the stem pieces and finish cooking.
  8. Drain off the excess grease and add the sausage/stem mixture into the cream cheese.
  9. Mix together well using a wooden spoon or your hands. Be careful, as it will be rather hot.
  10. Set the caps into a 13×9 pan (or larger) with sides.
  11. Optional! Melt enough butter to just put a little in the bottom of each cap or just brush some over the top of each after they’re filled. You can put any extra butter in the bottom of the pan.
  12. Fill the caps with the cream cheese/sausage/stem mix.
  13. Add a small amount of water to the bottom of the pan, just enough to cover the bottom.
  14. Bake for 30 to 45 minutes, or until the tops are crusty and the mushrooms have turned dark.
  15. Scoop them out of the pan with a slotted spoon and arrange them on a plate.
  16. Serve warm. They reheat well, so you can make them ahead of time.


Mar 052012

This is one of my favorite brie recipes! It is so simple. It can keep for a week so you can and should make it ahead of time. It only takes a few minutes in the oven the night you plan to eat it. I like it with the pears the best. Let me know what you think.The photographer wanted to remove “the burnt” items from the photo but we feel “It’s the best part!”


  • 1/4 cup packed brown sugar
  • 1/4 cup chopped macadamia nuts or pecans
  • 1 tablespoon brandy
  • 1 (14-ounce) round brie
  • Apple wedges, for serving
  • Pear wedges, for serving
  • 2 to 3 tablespoons lemon juice
  • Crackers, for serving


In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.

Preheat oven to 500 degrees F.

Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side.

Another delicious easy Brie recipe The Baked Brie with Cranberries Sandwich is a perfect dinner for a cold winter evening. What can be more comforting than warm Brie and cranberries?

Jan 162012

Recipe courtesy of Giada De Laurentiis

Prep Time: 10 min
Inactive Prep Time: 10 min
Cook Time: 15 min

Level: Easy

Serves: 6 servings


36 slices (1/2-inch thick) baguette bread, about 1 loaf
1/4 cup extra-virgin olive oil
8 ounces Gorgonzola, sliced
3 tablespoons honey


Preheat the oven to 400 degrees F. Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 5 minutes. Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes. Drizzle the toasts with honey. Place on a serving platter and serve immediately.

Nov 212011


2/3 c. water
2/3 c. sugar
1 1/3 c. cranberries
4 tsp. cider vinegar
1/3 c. dark raisins
1/4 c. chopped pecans
2 tsp. brown sugar
Scant 1/4 tsp. ginger
1/2 tsp. chopped garlic
2 1/4 lb. wheel of Brie cheese
1 loaf French bread cut in thin slices or party
loaf pumpernickel bread


To make chutney: In a heavy saucepan combine water and sugar. Stir and bring to a boil. Add cranberries, vinegar, nuts, sugar, ginger and garlic. Boil slowly, stirring until thick, 5-10 minutes. Cool and refrigerate. It will keep in refrigerator up to 1 week or it can be frozen. To serve: Place Brie on the Medium Round Stone with Handles. Spread chutney over top of cheese. Bake at 350 degrees 5-10 minutes watching carefully so as not to melt brie, just to soften it. Serve with slices of bread or top your leftover turkey sandwich. I don’t know about you but my mouth is watering just thinking about it!

Nov 202011

Here is another way to use up those holiday leftovers. You can even entertain guests with this one and they will be impressed every time. I promise.


  • 2 (8 ounce) packages refrigerated crescent dinner rolls
  • 2 cups chopped cooked turkey
  • 1 1/4 cups shredded swiss cheese
  • 1/2 cup sliced celery
  • 1green onion, sliced thin (optional)
  • 1/2 cup dried sweetened cranberries
  • 3 tablespoons snipped fresh parsley
  • 1/2 cup mayonnaise
  • 2 tablespoons honey dijon mustard
  • 1/2 teaspoon pepper
  • 1 egg white, lightly beaten


  1. Preheat oven to 375*F.
  2. In bowl, combine turkey, 1 cup of the cheese, celery, green onion if using, cranberries, parsley, mayonnaise, mustard and black pepper. Mix well. Set aside.
  3. Unroll the 2 packages of crescent rolls; separate into 16 triangles in a circle on a large pizza pan or stone with wide ends 3 inches from the edge of pizza pan and points towards the outside. Points will extend off the edge of the pan(depending on size). Arrange the remaining triangles in the center of the pan, matching wide ends with triangles already in placed. The points will overlap in center.
  4. Using small rolling pin(or small round jar or drinking glass), roll over seams of triangles where wide ends meet, making a smooth surface for filling. Don’t seal center triangles.
  5. Using an ice cream scoop, scoop filling evenly over the dough in a continuous circle.
  6. Beginning with the last triangle placed in center of pizza pan, bring point of triangle straight across filling. Next, bring point of the opposite outside triangle diagonally across filling, covering point of previous triangle. The filling will show.
  7. Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck the last end under first.
  8. Brush top of wreath with egg white.
  9. Sprinkle with remaining 1/4 cup cheese.
  10. Bake 25-30 minutes or until golden brown. Enjoy!

Turkey Cranberry Wreath