Cranberry Brie Appetizer — Your Homebased Mom

Appetizers are my favorite part of a meal and this Cranberry Brie is at the top of the list. It’s the perfect holiday appetizer for any parties on your calendar or your own holiday meals. Many times appetizers are an overlooked part of a meal but I love to fix a couple of really good…

via Cranberry Brie Appetizer — Your Homebased Mom

Deviled Eggs with Old Bay Shrimp

Yield: 24
Ingredients:
  • 24 rock or bay shrimp
  • 1 c. white wine vinegar
  • 12 hard-boiled eggs
  • 1/2 c. mayonnaise
  • 2 tbsp. dill pickle juice
  • 1 tsp. Old Bay seasoning
  • 1/2 tsp. salt
  • pinch Old Bay seasoning
  • 24 sprig fresh dill

 

Directions: 
  1. In a large bowl, combine 24 cooked and peeled rock or bay shrimp and 1 cup of white wine vinegar; refrigerate for 30 minutes. Meanwhile, in a food processor, blend the yolks from 12 hard-boiled eggs (halved whites reserved), 1/2 cup of mayonnaise, 2 tablespoons of dill pickle juice, 1 teaspoon of Old Bay seasoning, and 1/2 teaspoon of salt until smooth.
  2. Drain the shrimp and set them aside. Distribute the filling among the reserved egg-white halves and sprinkle each with a pinch of Old Bay seasoning. Top each deviled egg with a pickled shrimp and a sprig of fresh dill. Serve immediately.

Ham Balls with Brown Sugar Glaze

Recipe by Taste of Home©

Ingredients:

  • 1 pound fully cooked ham, cubed
  • 1 pound ground pork
  • 1 cup whole milk
  • 1 cup crushed cornflakes
  • 1 large egg, lightly beaten
  • 1/4 cup packed brown sugar
  • 1 tablespoon ground mustard
  • 1/2 teaspoon salt

 

GLAZE:

  • 1 cup packed brown sugar
  • 1/4 cup vinegar
  • 1 tablespoon ground mustard

Directions:

 

  1. Preheat oven to 350°. Pulse ham in batches in a food processor until finely ground. Combine with the next seven ingredients just until mixed. Shape into 1-in. balls; place in a single layer on greased 15×10-in. rimmed baking pans.
  2. For glaze, cook and stir all ingredients in a small saucepan over medium heat until sugar is dissolved. Spoon over ham balls. Bake until ham balls are just beginning to brown, 30-35 minutes, rotating pans and carefully stirring halfway through. Gently toss in glaze. Serve warm.

 

 

Nutrition Facts

1 meatball: 52 calories, 2g fat (1g saturated fat), 11mg cholesterol, 113mg sodium, 5g carbohydrate (4g sugars, 0 fiber), 3g protein.

Originally published as Ham Balls in Country Pork

Smokey Bacon Wraps Recipe

Recipe by Taste of Home

Smokey Bacon Wraps

Photo by Taste of Home©

Ingredients:

  • 1 pound sliced bacon
  • 1 package (16 ounces) miniature smoked sausage links
  • 1/3 cup packed brown sugar

 

Directions: 

  1. Cut each bacon strip in half widthwise. Wrap one piece of bacon around each sausage.
  2. Place in a foil-lined 15x10x1-in. baking pan. Sprinkle with brown sugar.
  3. Bake, uncovered, at 400° for 30-40 minutes or until bacon is crisp and sausage is heated through.

 
Nutrition Facts

1 piece: 90 calories, 7g fat (2g saturated fat), 18mg cholesterol, 293mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 5g protein.
Originally published as Smoky Bacon Wraps in Quick Cooking January/February 2001

Garlic-Parmesan Cheese Ball

Recipe by Taste of Home©

 

Yield: 2 cups/1 Cheeseball

Garlic Parmesan Cheese Ball

Photo by Taste of Home©

 

Ingredients: 

 

  • 11 ounces cream cheese, softened
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup mayonnaise
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder or 1/2 to 1 teaspoon minced garlic
  • 3/4 cup chopped walnuts, optional
  • Assorted fresh vegetables and/or crackers

 

 

 

Nutrition Facts: 

2 tablespoons: 98 calories, 10g fat (5g saturated fat), 21mg cholesterol, 109mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein.

 

 

Originally published as Parmesan Cheese Spread in Simple & Delicious November/December 2007

Mama’s Cornmeal Hushpuppies from Trisha Yearwood

by Trisha Yearwood of Food Network’s show, “Trisha’s Southern Kitchen”

Yield: 48 hushpuppies

Ingredients:

Mama's Cornmeal Hushpuppies

Photo by Food Network©

2 cups self-rising white cornmeal
3/4 cup finely chopped onion
1 large jalapeno, chopped fine
Kosher salt
2 cups buttermilk
8 cups peanut oil, for frying

 

Directions:

  1. In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
  2. Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
  3. Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.

 

Cook’s Note: If you can’t find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.

For more information, click here.

 

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen  by Trisha Yearwood (c) Clarkson Potter 2008

 

For more Trisha Yearwood as a performer, click here to see her and Eagles’ band member Don Henley sing  their hit “Walkaway Joe.”

 

BLUEBERRY, STRAWBERRY & JICAMA SALSA

This salsa recipe from Two Peas & Their Pod is also great with grilled fish or chicken. It is best eaten the day it is made.

Yield:  About 3 Cups Salsa

Ingredients:

  • 1 cup fresh blueberries
  • 1 cup diced strawberries
  • 1 cup diced jicama
  • 1/3 cup chopped cilantro
  • 1/4 cup finely chopped red onion
  • 2 tablespoons finely chopped jalapeño pepper, stemmed and seeded
  • Juice of 1 large lime
  • Salt, to taste
  • Tortilla chips, for serving

 

Directions:

  1.  In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeño, and lime juice. Stir until well combined. Season with salt, to taste.
  2. Serve with tortilla chips at room temperature or chilled.