ARTICHOKE PHYLLO FLOWERS 8 to 10 tablespoons unsalted butter 2 shallots, minced 1 – 19 ounce package frozen artichoke hearts, thawed and diced 2 cloves of garlic, smashed with meat pounder and minced 8 ounces ricotta cheese 1 large egg, beaten well with fork ½ cup half and half ½ cup grated Parmesan...
ARTICHOKE HEARTS ROMANO ©copyright Marci Arthur 3 - 14 ounce cans of artichoke hearts 3/4 cup grated Romano cheese 8 ounces cream cheese 6 tablespoons butter Thin sliced Italian bread, cut in half Preheat oven to 350. Cut artichokes into small chunks and place in bottom of 13 x 9-inch baking...
APPLE KIELBASA 2 pounds fully cooked kielbasa sausage or Italian mild sausage ¾ cup brown (dark) sugar 1 cup chunky applesauce 20 ounces canned pineapple chunks 4 tablespoons Dijon mustard 3 cloves garlic, mashed and minced Cut kielbasa into 1” pieces and combine with brown sugar, applesauce, pineapple, mustard and garlic in...
BACON BOMBS 1 can (8ct.) Pillsbury Grands Flaky Layers Biscuits Cubed Mozzarella Cheese (1 - 1″ cube per Bomb) 2 lbs. of Bacon (1 slice per Bomb) Toothpicks Oil for frying Directions: Cube up the Cheese, and cut each Biscuit into fourths. Place one piece of Cheese inside a biscuit quarter, and roll...
FRESH TOMATO TART ©copyright (all rights reserved) Marci Arthur This is easy and good. Serve with a crusty French bread, a good salad and a killer dessert and you have a perfect meal. Serves 8 to 10 One refrigerated Pillsbury dough for tart shell 8 to 10 oz. Mozzarella...
1 McIntosh apple ½ cup golden raisins, plumped 1 cup apple cider 1 – 5-6 inch French Brie Toasted chopped pecans for garnish Preheat the oven to 350 degrees. Core and chop apple. Place in a saucepan with the raisins and cider and boil gently, until apples are tender but not...