Cuisine: appetizers

Fire Crackers

I came across this crazy recipe for Fire Crackers in Southern Living magazine. They are also known as Alabama or Cowboy Crackers. The recipe seemed so strange to me, that I decided to make them. Truth be told, I only used 1 sleeve of crackers. I thought it might be a bit much for my husband and me to eat an entire box of oil-saturated saltines! I like anything hot and spicy! You have to leave them overnight in a Ziploc bag before you bake them. And it turns out they are really good, especially with an ice-cold beer!

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  • Prep: 5 mins
  • Cook: 15 mins

Artichokes French

So after my Chicken French research, I found out you can "French" other things. This Artichoke French is superb using a can of artichoke hearts. It makes a wonderful hors d'oeuvre. I guess you could say I am not obsessed!

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  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 3 - 4 Servings

Josephina’s

I used to cater a big party on New Year's Eve every year and someone always brought this hors d'oeuvres called Josephina’s. It was one of the most delicious appetizers I've ever had. People inhaled them, or as they say in England - "Hoovered" them up. You've got to try them!

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  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: Makes 10 - 16 slices

Mexican Street Corn Dip

This Mexican Street Corn Dip is Mexican Street corn turned into a dip! The combination of mayonnaise, Mexican Crema, cotija cheese and lime juice. It's creamy, cheesy and delicious.

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  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: 10 Servings

Creamy Goat Cheese, Bacon and Date Dip

This decadent Creamy Goat Cheese, Bacon and Date Dip is whipped with goat cheese, cream cheese and topped with crispy bacon, sweet chewy dates and sliced almonds. It's served warm out of the oven.

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  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 6 - 8 Servings

Herb Coeur à la Crème

I made Ina Garten's Herb Coeur à la Crème, which turned out to be a big hit. It's meant to be made in a heart-shaped mold with holes in the bottom. I made mine in a sieve with cheesecloth. It's quite tangy and fresh tasting. Serve it with crackers.

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  • Prep: 15 mins

Muhammara (roasted red pepper dip)

My friend Liz made this incredible Muhammara (roasted red pepper dip). Muhammara is a pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. It's made with roasted red peppers, walnuts, Aleppo pepper, and pomegranate molasses. It's sweet, tangy, and subtly spicy.

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  • Prep: 10 mins
  • Cook: 30 mins
  • Yields: Makes 2 cups

Blackberries, Mint & Mozzarella

Instead of serving typical Caprese skewers at your summer party, try these Blackberries, Mint & Mozzarella. The mint pairs beautifully with the sweet blackberries and salty mozzarella.

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  • Prep: 15 mins
  • Yields: Makes 25 skewers

Cantaloupe, Mint & Mozzarella

Instead of serving typical Caprese skewers at your summer party, try these Cantaloupe, Mint & Mozzarella. The mint pairs beautifully with the sweet cantaloupe and salty mozzarella.

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  • Prep: 15 mins
  • Yields: Makes 25 skewers

Artichoke Parmesan Fritters with Labneh

These Artichoke Parmesan Fritters with Labneh are delicious. They are almost like potato latkes, but with artichokes, lemon and Parmesan. Labneh is Greek yogurt that’s been strained. It’s strained to remove most of its whey, resulting in a thicker consistency. Once strained, you add lemon zest and juice and chopped fresh dill.

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