(from Rachel Ray’s Open House Cookbook)
1 8oz brick cream cheese, softened
1/4 lb prosciutto di Parma, chopped
12 fresh sage leaves, thinly sliced
1 small onion, peeled
A splash of heavy whipping cream
Salt and Pepper
4 drops Worcestershire sauce
Place cream cheese in a bowl. Add prosciutto and sage. Grate the onion over bowl with handheld grater. Add a splash of [...]
1 can garbanzo beans, juice reserved
1/4 c tahini paste
Juice of 1 lemon
1 garlic clove
1 pinch crushed red pepper flakes
Salt and Pepper to taste
Throw everything in the food processor and begin to blend, adding the reserved juice until you reach the texture you want. It’s that easy! If you find there isn’t enough juice in the [...]
Bamboo Skewers
Red Bell Pepper (cut in 1 inch pieces)
Green Bell Pepper (cut in 1 inch pieces)
Celery (cut in 1 inch pieces)
Italian Dried Salami (sliced 3/4inch thick, and then cut each slice into quarters)
Grape Tomatoes
Cut up all the veggies into 1 inch pieces (except the tomatoes), cut your salami slices into quarters, and thread everything on [...]
Caprese Skewers:(Stack once in order on each skewer)
Grape Tomatos
1/2 basil leaf
1 little mozzarella ball (can be found in water in the deli section)
Drizzle with extra virgin olive oil, and sprinkle with Salt and Pepper
Sausage Skewers:(stack once in order on each skewer)
1/2 pitted kalamata olive
1/2 basil leaf
1/2 Grape tomato
1/2 inch slice of browned chicken and sundried [...]