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Dirty Jartini Marinated Cheese
Three types of cheese - feta, havarti, and blue cheese -, stuffed olives, and an olive brine-gin marinade give these marinated cheeses a dirty martini flavor.
Mexican-Style Marinated Cheese
This Mexican-style marinated cheese, squares of Cheddar and pepper Jack cheese with cream cheese middles, makes a festive appetizer, fun to make, and fun to eat. Serve with small round tortilla chips or crackers.
Brie and Apple Mini Tarts with Thyme Caramel
Savory mini Brie cheese, apple, and walnut tarts are drizzled with a thyme-infused caramel and finished with a sprinkling of flaky salt.
Eggplant and Tomato Caponata
Another form of bruschetta, this is a great low calorie and healthy appetizer. Serve bruschetta-style, on toasted French bread and topped with Parmesan cheese. Caponata can be frozen in resealable bags or in pint jars.
Ruth's Eggplant Caponata
A flavorful blend of veggies and spices, perfect served with crunchy French bread.
Marinated Mushrooms for Antipasto
Marinated mushrooms are one of my favorite Italian antipasti. They are easy to make and all you need is some crusty bread to eat with them. They also taste good as a side for raclette.
Slow Cooker Oxtail Stew
This slow cooker oxtail recipe simmers decadent oxtail to perfection for a rich and hearty stew. Leave out the potatoes and serve over rice if desired.
Slow Cooker Lamb Stew
This slow cooker lamb stew recipe is loaded with vegetables and flavor for a comforting dish on a cold day. Let your slow cooker work its magic so you can spend your time doing other things!
Mock Angel Food Cake
My grandma used this mock angel food cake recipe when she had a bakery. I have never had a problem with it. It is so easy to do!
Cherry Angel Food Cake
The traditional angel food cake with a new twist - cherries! Frost with your favorite icing.
2-Ingredient Pineapple Angel Food Cake
This 2-ingredient pineapple angel food cake recipe is easy and delicious. Store leftovers, covered, in the refrigerator.
Gluten-Free Angel Food Cake
I have been making this for about 2 years and I have made it over 6 times at the time of publishing. Cut with a clean serrated knife, wiping the blade every few cuts.
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