Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert
Egg Salad Stuffed Tomatoes
I went to the grocery store to look for inspiration. I needed an idea for a simple finger food that would be a good sandwich substitute in a semi-formal setting. The first thing that got my attention was a large package of vibrant red on-the-vine tomatoes. They were smaller, but not too small. As I […]
Shrimp Stuffed Mushrooms, Version 2
The reason I have two shrimp stuffed mushroom recipes is simple: my husband. He really can’t eat the first version I made and loved. He has an allergy to a milk protein that causes him misery whenever he consumes milk, cream, soft cheeses, etc. However, if that milk protein is changed enough through heat or […]
Shrimp Stuffed Mushrooms, Version 1
Stuffed mushrooms are one of my favorite appetizers and finger foods. Moderately high in nutrients and relatively low in calories, mushrooms pair nicely with a variety of fillings. As cultivated mushrooms are in season year round, they are great for any occasion . . .or no occasion. My favorite type of mushroom filling contains seafood. […]
Warm Crab Dip
A tasty, warm and gooey crab dip is a great addition to any celebratory or entertaining appetizer or finger food menu. This is a recipe is from my husband’s aunt, who spent many hours putting together a collection of recipes for the family after she was diagnosed with terminal cancer. Not only did she share […]
Amish Red Beet Eggs
Before I was married, my only experience with red beet eggs was tasting one that was sold from a large jar at a small corner grocery store when I was young…it was not a pleasant experience. The eggs were commercially made (and still are sold under the same brand name), an odd color, and had […]
Smoked Salmon Deviled Eggs
Smoked salmon is a great item to have on hand anytime, but especially though the holiday/entertaining season. Its price per pound can be rather expensive, but a little can go a long way…especially when paired with eggs. Although my family loves smoked salmon in mini-frittatas, smoked salmon deviled eggs disappear from the platter faster than […]
Lamb Meatballs in a Tomato Sauce
For many years now, meatballs have been my main “go-to” dish whether I am having a party or going to a pot luck. Why? There are several reasons. First, they are easy to make. The most difficult part is getting them in a ball shape without over working them.Second, they can be made well in […]
Cranberry Topped Brie Cheese
A party just isn’t a party without cheese and crackers…at least in my mind. While the standard cheese cubes on crackers is okay, a festive presentation of a soft cheese topped with cranberries adds so much more to a celebration. The creamy richness of warm brie cheese is complimented by the tartness of the cranberries […]
Bacon-Wrapped Water Chestnuts
Yesterday, I started sharing recipes from my menu of miniature foods for a dinner party at my house with miniature lamb sliders. Today, I am pushing the small bites even further by making what resembles an even smaller version of the popular bacon-wrapped scallop appetizer. The second dish is bacon-wrapped water chestnuts. Why make bacon-wrapped […]
Lamb Sliders and Tzatziki Sauce
When planning for a group to come over to my house, I decided to have a selection of finger foods (appetizers) instead of having a formal dinner. Although I did not have a “theme,” I did try to make as many miniature versions of dishes that I would normally make or serve in larger portions. […]
