Hot Leprechaun Salad

Hot Leprechaun Salad

Ingredients:

2 Tbsp. Olive Oil

2 Cloves. Garlic, minced. 

1 lb. Fresh Brussels Sprouts. rinsed and quartered

1/4 lb. Corned Beef, sliced from the deli and chopped

1/4 C. Spicy Brown mustard. 

2 Tbsp. Honey

Course Sea Salt

Fresh Ground black pepper. 

Directions:

Over a High Heat. 

Lightly brown garlic in oil. 

Add Brussels Sprouts. 

Sprinkle with salt and pepper. 

Toss frequently till Sprouts are browned here and there on cut surfaces. 

Add Corned Beef and mix while cooking until meat is heated stirring frequently. 

In a cup or bowl combine mustard and honey.

Reduce heat to low and coat entire mixture with home made honey mustard. 

Remove from heat.

Mix well.

Serve with Rye Bread Points or cocktail rye.

Halloween Hugs

This isn't really even a recipe.  I saw this in a magazine, thought the idea was cute for Halloween and bought Hershey "Hugs", candy corn and pretzel (mini twists).  

I lined a couple baking pans with parchment sheets.  Heat the oven to 325º.
Unwrap the hugs and place the candy on the pretzels.
Put them in the oven and heat for approx. 5 minutes, until the hugs get soft/melt.
Immediately, put a pc. of candy corn on top of each hug and press down.
That's IT.  Let them cool off and harden before moving them.

Lasagna CUPCAKES

Daina showed me a recipe for lasagna cupcakes, so I altered it a bit and made my own version. To make them, you'll need 1-2 dozen wonton (or gyoza) wrappers, ricotta filling, parmesan & shredded mozzarella cheese and your favorite pasta sauce.

Heat the oven to 325 degrees (a little lower if you're using dark-nonstick cupcake pans) & generously spray cupcake pans with nonstick spray. Trim the wrappers (cut to make them round) to fit into the cupcake pan, making sure the wrapper comes up to the top (and then some) ; pat down firmly onto the bottom & up the sides of each section.

Spoon a heaping teasp. of sauce onto the bottom of each wrapper. Place a heaping tblsp. or two of ricotta filling (one lb. ricotta, a beaten egg, salt, pepper, chopped parsley, 1/4 tsp. garlic powder, 1/2 c. grated parmesan cheese) onto the sauce. If you like a little meat, add some grated pepperoni or cooked, crumbled Italian sausage!!  Spoon a little more sauce on top of the ricotta filling, sprinkle with grated parmesan cheese and top liberally with shredded mozzarella. Bake these little lasagna bites for 20-30 minutes, until the tops are golden. They're quick & easy to make and are tasty & fun appetizers!!

B.L.T. Dip.

The original to this salad was sent to me by my good friend Amanda Jones. I have made very little changes from her original recipe. This goes together fast and easy and is always a hit with everyone.You can serve it as a dip or spread it on toast for sandwiches. It's a great snack too.

Thank You Amanda, I have continued to enjoy this since you shared it with me.

Ingredients
1/2 C  Miracle whip (not Mayo)
1 C  Sour cream
1/2 C Chopped Celery (kind of fine for crunch)
1lbs Bacon (Fried crispy set aside Do not blot)
1 large tomato diced
Prepare
Mix your sour cream and miracle whip together in a glass bowl.
Crumble your bacon into the sour cream and miracle whip and mix then top or fold in the
tomatoes.
Serve with snack crackers, melba toast or toast points.