Fall Appetizers

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Here are a few of our favorite fall appetizers. Try a few out this weekend!

 

Stuffed Mushrooms

Original recipe makes 12 servings

12 fresh mushrooms

1/2 pound ground beef

1 tablespoon minced onion

1 clove garlic, minced

1 tablespoon butter

1/4 cup bread crumbs

salt and pepper to taste

1/4 cup heavy cream

1/4 cup butter, melted

1 teaspoon chili powder

 

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Remove and chop mushroom stems.
  2. In a saucepan over medium heat, combine ground beef, onion, and garlic. Cook until beef is no longer pink; drain. Mix in chopped mushroom stems, 1 tablespoon butter, bread crumbs, salt, and pepper. Cook, stirring frequently, for 5 minutes. Remove from heat, and stir in cream.
  3. Dip mushroom caps in 1/4 cup melted butter, and stuff generously with meat mixture. Arrange stuffed mushrooms in a baking dish. Sprinkle with chili powder.
  4. Bake for 20 to 25 minutes in the preheated oven.

 

 

Hot Artichoke Dip

35 mins

Ingredients

Original recipe makes 32 servingsChange Servings

2/3 cup Parmesan cheese

2/3 cup mayonnaise

1/3 cup heavy whipping cream

1 (14 ounce) can artichoke hearts, drained and chopped

 

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
  2. Blend together the cheese, mayonnaise and whipping cream. Stir in the artichokes, green onions and pimentos. Mix well, and transfer to the prepared baking dish.
  3. Bake 25 minutes in the preheated oven, until lightly browned.

 

 

Cranberry Salsa

15 mins.

1 (12 ounce) bag cranberries, fresh or frozen

1 bunch cilantro, chopped

1 bunch green onions, cut into 3 inch lengths

1 jalapeno pepper, seeded and minced

2 limes, juiced

3/4 cup white sugar

1 pinch salt

Directions

  1. Combine cranberries, cilantro, green onions, jalapeno pepper, lime juice, sugar, and salt in the bowl of a food processor fitted with a medium blade. Chop to medium consistency. Refrigerate if not using immediately. Serve at room temperature.

 

 

Let us know what you think!

Love,

Lily

 

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