Lemon Phyllo Tarts

2 c. heavy whipping cream 

1 bottle of Lemon Curd- you will find it by the jam & jelly.  Do not use Lemon Pie filling... not the same!  ;) 

2 boxes Mini Phyllo Shells

1-2 T. lemon zest  1-2 lemons 

1- Whip the cream with mixer until stiff, just like you would do to put on top of a pie.  

2- Then gently fold in the 1/2 bottle to 1 bottle of lemon curd to taste into the whipping cream. 

3- Place whip cream mixture in a piping bag or large zip lock baggie.  Pipe into each mini phyllo shell.  If using a baggie cut off small corner of the bag & pipe into the shells.  No need to cook the shells.  You can fill them right out of the freezer.  

4- Garnish the top of each shell with the lemon zest.  

Fill just before serving or the phyllo can get soggy.  

 

Mini Cheese Balls

Use your favorite cheese ball recipe or purchase one that hasn't been rolled in nuts or cheese.

Make individual quarter size cheese balls.  

Roll in different toppings. 

 

 

The ones we showed at Fabulous Friday are:

Chopped Cashews & Chopped Craisins

Traditional Sliced Almonds

Herbs: Chives & Parsley

Cucumber Crudité Dip

1 large Seedless Cucumber, peeled

1 tsp.  Salt

8 oz. Cream Cheese, softened

2 T.  Sour Cream

2 tsp. Chopped Fresh Thyme

1 tsp. Lemon Zest

1/4 tsp. Finely Ground Black Pepper

Directions:

Combine the cucumber and salt in the bowl of a food processor fitted with a metal blade. Process until the cucumber is puréed; strain the mixture through a fine strainer and set aside.

Place the cream cheese, sour cream, thyme, zest, and pepper in a small bowl and stir until smooth. Add the pureed cucumber and stir to combine, cover, and refrigerate until ready to serve. Garnish with fresh thyme, if desired, and serve with fresh raw vegetables.

Display Veggies & Dip in a non-traditional way to make them more appealing.

Cheesy Mushroom Pull-Apart Bread

Ingredients (serves 4-6)

For the Mushrooms:

12 oz sliced mushrooms

1 Tbsp butter

1 Tbsp chopped fresh thyme

For the Bread:

1 unsliced loaf sourdough bread

12 ounces Provolone cheese, thinly sliced

1/2 cup butter, melted

1/2 cup finely diced green onion

2 teaspoons poppy seeds

Instructions:

For the Mushrooms:

Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.

Set mushrooms aside and allow to cool.

For the Bread:

Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place loaf on a foil-lined baking sheet.

Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.

Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.

Bake at 350 degrees for 15 minutes.

Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Crunchy Oven-Fried Cheese Ravioli

1 pound frozen cheese ravioli (about 40 pieces)

3 egg whites, lightly beaten

1/4 cup whole wheat pastry flour

1 3/4 cups panko breadcrumbs

1/2 cup seasoned bread crumbs

3 tablespoons grated Romano cheese + more for topping

pinch of salt

1/4 teaspoon pepper

Marinara sauce for dipping

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Add egg whites to one bowl, and in a larger bowl mix flour, bread crumbs, panko, Romano, salt and pepper.

Bring water to a boil and cook ravioli for half of the recommended time. I let mine boil for a little over 2 minutes, then drained them and quickly spray through them with nonstick spray to help them not stick together. Once cool to the touch, dip each ravioli in egg whites then coat thoroughly with the breadcrumb mixture, pressing to adhere. Place on the wire rack and repeat until finished. Spray each with a quick hit of nonstick spray. Bake for 15-18 minutes, or until crispy and golden.

Serve hot with marinara for dipping. Use individual cups for serving sauce.

Katy's Turkey Stuffing

Turkey Stuffing (the ingredients follow but you are left to your own interpretation as to the proportions!!!

Package of cinnamon rolls—stale or dried out Package of corn bread – stale or dried out Package of regular stuffing
Cook together: onion, celery and sausage (however “spicy” you like)

Mix above ingredients together and add butter and chicken broth

Janet's Tomato Artichoke Soup

Tomato Artichoke Soup



4 T. butter or olive oil


1 large onion -- finely chopped


1 T. minced garlic


1 tsp. dried thyme


1 15 oz.can artichoke hearts -- coarsely chopped


1 28 oz.can chopped tomatoes -- with juices


4 cups chicken or vegetable broth


1/2 teaspoon salt


1/4 teaspoon ground black pepper


1 cup sour cream



In a large saucepan, heat butter or olive oil and sauté the onion for 5 minutes until soft. Add the garlic and thyme and sauté another minute. Add the artichoke hearts, tomatoes, chicken broth, salt, and pepper. Cover; simmer for 30 minutes. Add the sour cream, stir well and simmer for 5 more minutes. Taste for seasoning.

*Variation: I like to buy the quick cooking Uncle Bens Long Grain and Wild Rice. I cook the rice while the soup is simmering and then add it to the soup a few minutes before serving.