Moms A Gourmet

Archive for the ‘Appetizers’ Category

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This is a great appetizer and not as hard to make as it sounds.

Ingredients:

• 3/4 cup chopped green olives
• 3/4 cup chopped kalamata olives
• 1/2 cup crumbled Gorgonzola cheese
• 3/4 cup chopped macadamia nuts
• 5 tablespoons chopped fresh basil leaves
• 4 Roma (plum) tomatoes, seeded and chopped
• 1 red bell pepper, chopped
• 3 1/2 tablespoons chopped fresh garlic
• 2 tablespoons brown sugar
• Salt and pepper
• 1 (8 ounce) jar grape leaves packed in brine

Instructions:

This is a favorite of mine quick easy and yummy.
Ingredients:

• 1/2 cup milk
• 1 (8 ounce) package cream cheese, cubed
• 1 cup crumbled blue cheese
• 2 garlic cloves, peeled

Instructions:

Mix together all the ingredients and process in blender or food processor until well blended and ready for dipping. Serve with your cracker and veggie platter. Also makes a yummy sandwich spread for those leftover turkey sandwiches!

These ribs are perfect for the cold weather gatherings and parties. They are always a hit just make sure you have some napkins handy.

Ingredients:

• 3 pounds pork spare ribs
• 1/2 cup honey
• 3 tablespoons cider vinegar
• 1/4 teaspoon pepper
• garlic salt to taste
• 1/4 cup soy sauce
• 3 cloves garlic, minced

Instructions:

Brown the spareribs and drain off the fat.  It is not necessary to thoroughly cook spareribs just brown them.  Transfer to the slow cooker.  Mix the other ingredients together and pour over top of the ribs. Cook on high setting for 4 to 5 hours or on the low setting for 8 to 10 hours.  Can also be made in the oven baked approximately 45 minutes at 350 degrees F.

I’m Sure everyone loves to eat some yummy Deviled eggs,  I know we have them every year at family gatherings.  DH makes the best ‘normal’ deviled eggs.  Here is a recipe for a little twist and a change to your every day deviled eggs.

Deviled Eggs by the Seashore

What You Need:

• 1 dozen hard boiled eggs, peeled, washed and split in half
• 1/2 c mayonnaise
• 1 tbsp mustard
• 1 tsp. red hot sauce
• 1 (6 oz) container white crab meat
• 1/4 c red onion, chopped very fine

How to Make It: