Super Bowl

Football Cheese Ball

The Princess Pinky Girl Blog shared this recipe.

See the recipe here https://princesspinkygirl.com/football-cheese-ball/

Pineapple Chicken Salad

 

Served in phyllo cups, this pineapple chicken salad puts a tropical twist on the classic recipe. Loaded with juicy pineapple, sweet grapes, crunchy celery, and slivered almonds, this easy appetizer is perfect for a summer party or potluck.

Jen from Midwest Life & Style shared this recipe.

What a delight to serve this appetizer at one of your summer gatherings.

Please visit Midwest Life & Style for this recipe.

Click Here

Stuffed Pizza Crust

 

A cross from between stromboli and calzone, but it is cheese baked inside of the bread. And to make it even easier, use frozen bread dough and string cheese. Perfect for parties.

One 1-pound loaf store-bought frozen bread dough, thawed and left to rise according to the package instructions

All-purpose flour, for dusting

2 teaspoons olive oil, plus more for drizzling

Large pinch kosher salt

Arrabbiata Sauce, recipe follows, cooled

2 tablespoons grated Parmesan

1/4 cup shredded mozzarella

14 slices pepperoni, chopped

10 pieces string cheese, each cut in half to make 2 shorter pieces

1 egg whisked with 1 teaspoon water

4 Roma tomatoes, sliced

Fresh basil leaves, for serving

1 jar Pasta Sauce

Preheat the oven to 475 degrees F.

Roll and stretch out the risen dough on a floured work surface into a rope about 31 inches long. Press a rolling pin into the dough to create a trench and roll it to a rectangle about 3 inches wide.

Keeping a 1/2-inch border on each long side of the dough, smear the remaining dough with the olive oil and sprinkle with salt. Spread the surface with a nice thin layer of Pasta Sauce, then sprinkle with the Parmesan, mozzarella and pepperoni. Arrange the string cheese pieces on top in a double line. Fold the long sides of the dough up over the center (over the string cheese) and pinch the edges together well so there's no leakage. Bring the ends together to form a circle.

Drizzle a baking sheet with olive oil. Carefully transfer the dough circle to the prepared baking sheet, flipping it over before putting it on the sheet so the seam side is down. Brush the egg wash over the surface of the dough. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, about 15 minutes. Transfer to a board to rest for 10 minutes before cutting.

Arrange the tomato slices and basil leaves in concentric circles in the middle of the pizza crust ring and serve with a dish of the remaining Pasta Sauce on the side for dipping.

Recipe from The Pioneer Woman Cooks Come and Get It

Yum

Other recipes...

Appetizers

Hoagies, Subs & Sandwiches

Appetizers for the New Year

 

Pimiento Cheese Balls

A Southern favorite pimiento cheese. This homemade pimiento mini cheese ball gives you the tang you love from the classic pimiento cheese. Perfect size for serving appetizers.

2 cups shredded sharp Cheddar cheese

1 cup softened cream cheese

¼ tsp. cayenne pepper

¼ tsp. black pepper

⅛ tsp. kosher salt

⅛ tsp. garlic powder

1 (4-oz.) jar diced pimientos

1 ¼ cups finely chopped toasted pecans

¼ cup finely chopped fresh chives

Small square crackers

Process Cheddar cheese, cream cheese, cayenne pepper, black pepper, salt, and garlic powder in a food processor until combined, about 15 seconds. Add pimientos, and pulse until evenly distributed and slightly chopped, 6 to 8 pulses.

Transfer cheese mixture to a medium bowl, and cover with plastic wrap. Chill at least 1 hour and up to 24 hours.

Sprinkle pecans and chives on a large baking sheet in an even layer. Scoop out cheese mixture using a 2-teaspoon cookie scoop; roll in your hands to create a ball. Roll cheese balls, 1 at a time, in pecan mixture to coat evenly. This will yield about 36 mini balls.

Transfer to a platter; insert small square crackers into cheese balls, if desired. Serve with additional crackers.

A Southern Living Recipe found here 

 Picture Credit JAMES RANSOM, PROP STYLIST: CHRISTINE KEELY, FOOD STYLIST: RUTH BLACKBURN

Yum

Sometimes I can make a meal out of an appetizer. 

I like serving them to my family for special occasions such as New Year's Eve, Superbowl, or just a simple movie night at home. 

I also enjoy serving appetizers at a party on a buffet table. Especially when I am not preparing a meal for my quest. 

Here are a few other recipes.

Southwest Dip

Smoked Gouda-Chorizo Jalapeno Poppers

 My Favorite Toppings for Crackers

Triple Berry Baked Brie

For other amazing appetizers CLICK here.

Other...

Appetizers from Southern Living

7 Fresh Twists on Classic Margaritas

Champagne Cocktails to Upgrade Your New Year's

And...

A Guide to Starting the Mediterranean Diet

Big or small or just in the comfort of your home, enjoy the celebration of the New Year. 

May it be happy, healthy, and prosperous, my wishes for you.

Happy New Year!

blessings, Linda

Slow-Cooker Chicken Buffalo Dip

Slow-Cooker Party Dip with bragging rights, same big flavors but with fewer calories and less fat.

Two 8-ounce packages reduced-fat cream cheese, cut into small pieces

2 cups shredded white meat from a rotisserie chicken, skin and bones discarded

2 cups shredded low-fat Cheddar (about 6 ounces)

1 cup buttermilk

1/3 cup hot sauce, such as Frank's

1 tablespoon all-purpose flour

1 teaspoon Worcestershire sauce

3/4 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 cup parsley leaves, chopped

1/4 cup crumbled blue cheese

Celery and carrot sticks, for serving

Put the cream cheese, chicken, Cheddar, buttermilk, hot sauce, flour, Worcestershire, cayenne, garlic powder, and onion powder in a slow cooker, and stir to roughly combine.

Cover, and cook on high for 2 hours; the mixture should be bubbling and the Cheddar melted. Stir until smooth and combined. Sprinkle with the parsley and blue cheese, reduce the heat to warm, and serve with celery and carrot sticks.

Recipe from Food Network

 Yum

Air Fryer Popcorn Shrimp

 

Popcorn Shrimp is a perfect party snack or a light meal served with a side dish or tossed in a salad. Crispy never soggy because it is Air-Fried. 

1/2 cup (about 2 1/8 oz.) all-purpose flour

1 tablespoon garlic powder

1/2 teaspoon kosher salt

2 large eggs, well beaten

2 tablespoons water

2 cups panko (Japanese-style breadcrumbs)

2 tablespoons canola oil

1 pound frozen peeled, deveined raw small shrimp, thawed and patted dry

Cooking spray

1/2 cup mayonnaise

1 teaspoon fresh lemon juice (from 1 small lemon)

3/4 teaspoon Old Bay seasoning

1/2 teaspoon granulated sugar

Stir together flour, garlic powder, and salt in a shallow dish. Stir together eggs and water in a separate shallow dish. Toss together panko and oil in a separate shallow dish to evenly coat.

Working in batches, toss shrimp in flour mixture; shake to remove excess, and dip in egg mixture. Dip in panko mixture; shake to remove excess, and place in a bowl.

Preheat a 5.3-quart air fryer to 360°F for 2 to 3 minutes. Working in 4 batches, place about 14 shrimp in air fryer basket; coat with cooking spray. Cook until shrimp is crisp and cooked through, about 2 minutes per side. Transfer cooked shrimp to a platter.

Stir together mayonnaise, lemon juice, Old Bay seasoning, and sugar in a small bowl. Serve with shrimp.

A Southern Living Recipe

Yum

Spinach Feta Skillet Dip

 

A warm and cheesy dip will be your favorite. Crescent rolls rolled into balls surround the creamy spinach dip topped with salty feta cheese. Serve right out of the pan. 

3 tablespoons olive oil, divided

3 scallions, thinly sliced, dark green parts reserved

2 garlic cloves, chopped

1 10 oz. package frozen spinach, defrosted and squeezed very dry

4 onces cream cheese, softened (½ cup)

4 ounces sour cream (½ cup)

1 teaspoon lemon zest (from 1 lemon)

1 ½ teaspoons freshly squeezed lemon juice

¼ teaspoon kosher salt

Freshly ground black pepper

½ cup crumbled feta cheese, divided

1 8 oz. can crescent rolls

½ cup grated 

Preheat oven to 350°F.

Heat 1 tablespoon oil in a medium oven-safe skillet (such as cast-iron) over medium-high. Add white and light green parts of scallions and garlic and cook, stirring often, until softened but not brown, about 2 minutes. Add spinach and stir to combine. Transfer mixture to a medium bowl and let cool slightly. Wipe out skillet.

Add cream cheese, sour cream, lemon zest, lemon juice, salt, several grinds black pepper and ¼ cup of the feta to the bowl with the spinach; stir until evenly combined.

Brush skillet with 1 tablespoon oil. Separate crescent roll dough into 16 pieces and roll into balls. Arrange balls around rim of skillet. Brush with remaining 1 tablespoon oil. Transfer dip to the center of skillet and top with parmesan and remaining ¼ cup feta. Bake until the rolls are golden brown, 24 to 26 minutes. Top with reserved scallion greens and several grinds black pepper. Serve warm.

A Southern Living Recipe

Yum

Pampered Chef-Fiesta Nachos

I like to use the fresh salsa found in the produce department at Publix or your favorite grocery store. You can eliminate the onions and tomato. This dish is very tasty and super easy to make. A great snack or a Friday night dinner.

1 bag of tortilla chips

1 can (15 oz.) black beans, rinsed and drained

4 green onions with tops, thinly sliced

3 tablespoons salsa

2 cups (8 oz.) shredded Mexican-style cheese, divided

1/2 cup tomato, chopped

Sour cream (optional)

Guacamole (optional)

Preheat oven to 400. Lay chips on a Baking Stone. Top with beans, green onions, tomato, and salsa. Sprinkle cheese over top. Bake until cheese is melted. Serve warm with sour cream, guacamole, and additional salsa, if desired.

A Pampered Chef Recipe

Yum

Guacamole

While storing in the refrigerator, keep your guacamole from changing color by placing a layer of plastic wrap directly on the surface of the mixture.

5 ripe avocados

2 tablespoons finely chopped red onion

2 tablespoons fresh lime juice

1/2 medium jalapeño pepper, seeded and chopped

1 garlic clove, pressed

3/4 teaspoon salt

Tortilla chips

 Cut avocados in half. 

Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in chopped red onion and next 4 ingredients. 

Cover with plastic wrap,

 allowing wrap to touch mixture, and let stand at room temperature 30 minutes. Serve guacamole with tortilla chips.

Cilantro Guacamole: 

Mash avocado, and stir in ingredients as directed. Stir in 3 Tbsp. chopped fresh cilantro and an additional 1 Tbsp. lime juice. Cover mixture, and let stand at room temperature 30 minutes.

Southern Living

MAY 2007

Yum

Air Fryer Chicken Wings

 

Crispy Wings without the Extra Fat

And full of flavor.

Nonstick cooking spray, for the basket

2 pounds chicken wings, split at the joint and tips removed

Kosher salt

4 tablespoons unsalted butter

1/2 cup hot sauce, such as Frank's RedHot

Ranch or blue cheese dressing, for serving

Spray the basket of a 3.5-quart air fryer with cooking spray and set aside. 

Pat the chicken wings dry and sprinkle generously with salt. 

Place the wings in the fryer basket so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.

Meanwhile, 

warm the butter in a microwave-safe bowl in the microwave 

until melted, about 1 minute. Whisk in the hot sauce.

Toss the wings with the butter mixture

 to coat in a large bowl and serve with dressing on the side.

A Food Network Recipe Here

Yum

Other Air Fryer Recipes

Other Poultry Recipes

Triple Berry Baked Brie

I love this very pretty creamy cheese dish and it is so easy to make. Serve with crackers, French bread or fruit.

1 sheet frozen puff pastry, thawed

1/2 cup Smucker's Orchard's Finest Northwest Triple Berry Preserves

8 oz. round baby wheel brie cheese

1/4 cup chopped hazelnuts or pecans

1 large egg

1 tablespoon water

Assorted crackers, pear slices and/or apple slices

Heat oven to 400. Unfold puff pastry on a lightly floured surface. Roll gently to seal any cracks in pastry. Spoon preserves onto center of pastry. Place cheese on top of preserves. Sprinkle evenly with nuts. Fold pastry up over the cheese to cover. Trim excess pastry and press to seal seams. Reserve pastry scraps.

Whisk egg and water in small bowl. Brush seams with egg mixture. Place seam-side down on baking sheet. Cut pastry scraps into decorative shapes and arrange on top, if desired. Brush with egg mixture.

Bake 25 minutes or until golden brown. Let stand 20 minutes before cutting. Serve with crackers and sliced fruit.

Photo Schwan's

Yum

Cranberry Cheese Tarts

 

I found this delightful appetizer recipe from Costco's but then learned that it came from a blogger. You must meet her. I love how she came up with this recipe. Super easy.

1 Tube Refrigerated crescent rolls

1/2 Cup Whole almonds raw

1 Tbsp Salted butter melted

2 tsp Sugar

1/4 tsp Cinnamon

1/2 Cup Soft goat cheese

1/2 Cup Cranberry sauce homemade or canned

Preheat oven to 375 degrees

Chop almonds coarsely with a sharp knife. Place the chopped almonds in a bowl and add the melted butter, sugar and cinnamon. Stir to combine and set aside.

Take crescent rolls

 out of the tube and carefully unroll them onto a large piece of parchment paper. Pinch together any seams that have separated.

Place another large piece of parchment on top of the crescent rolls and with a rolling pin roll into a rectangle about 10×16 inches.

Carefully remove the top layer of parchment, then cut the crescent rolls into 24 small squares. (A pizza cutter makes this easy)

Lightly spray 24 mini muffin cups with non-stick spray and then gently press each square into a cup.
Add a scoop of goat cheese, then a scoop of cranberry sauce, then top each tart with the almonds.

Place pans in the oven and bake for 15 minutes until tart shells are lightly browned.

Let cool about 5 minutes and then remove from the tins and serve.

Recipe Credit Taste of Homemade 

Photo Credit Deanna from Taste of Homemade

Buffalo Cauliflower Bites Air-Fried

 

I love cauliflower and this is a new and unexpected twist on cauliflower. Air-Fried a little cayenne pepper and ranch dressing for dipping. 

1 large head cauliflower, cut into 1½-inch florets

8 tbsp. melted butter

1/2 c. cayenne pepper sauce (like Frank's Wing Sauce), plus more for dipping

1 1/2 c. almond flour or breadcrumbs

2 tsp. no-salt seasoning (optional)

1 c. ranch dressing, for dipping or as needed

Preheat the oven to the lowest temperature and then turn it off. Alternatively, turn it to a “keep warm” setting.

Place the cauliflower florets in a large bowl.

In a small bowl, mix the melted butter and cayenne pepper sauce to combine, then pour the sauce over the cauliflower. Mix everything together well.

 
In a separate large bowl or large resealable plastic bag, combine the almond flour or breadcrumbs and seasoning (if using). Transfer the cauliflower to the bowl or bag with the breading. Use tongs or a slotted spoon so you don’t end up pouring in extra sauce. Toss (or shake) the cauliflower to coat it in the breading.
Transfer half of the coated cauliflower to your air fryer, using both the bottom and upper racks to avoid overcrowding.

Set the air fryer to 350º and cook for 12 to 15 minutes, until the cauliflower is golden brown and cooked through, but not mushy.

Place the cooked cauliflower on a sheet pan in the oven to keep warm. Continue to cook the remaining cauliflower in the air fryer.

 
To make the buffalo ranch dipping sauce, add your desired amount of wing sauce to the ranch dressing, to taste. Serve the buffalo cauliflower with the dipping sauce.

A Pioneer Recipe

By Natalie Perry

Yum

Air Fryer Popcorn Shrimp

 

A fun party snack or meal served with a side dish or tossed salad. Light and crunchy and not greasy because it is cooked in an air fryer.

1/2 cup (about 2 1/8 oz.) all-purpose flour

1 tablespoon garlic powder

1/2 teaspoon kosher salt

2 large eggs, well beaten

2 tablespoons water

2 cups panko (Japanese-style breadcrumbs)

2 tablespoons canola oil

1 pound frozen peeled, deveined raw small shrimp, thawed and patted dry

Cooking spray

1/2 cup mayonnaise

1 teaspoon fresh lemon juice (from 1 small lemon)

3/4 teaspoon Old Bay seasoning

1/2 teaspoon granulated sugar

Step 1
Stir together flour, garlic powder, and salt in a shallow dish. Stir together eggs and water in a separate shallow dish. Toss together panko and oil in a separate shallow dish to evenly coat.

Step 2
Working in batches, toss shrimp in flour mixture; shake to remove excess, and dip in egg mixture. Dip in panko mixture; shake to remove excess, and place in a bowl.

Step 3
Preheat a 5.3-quart air fryer to 360°F for 2 to 3 minutes. Working in 4 batches, place about 14 shrimp in air fryer basket; coat with cooking spray. Cook until shrimp is crisp and cooked through, about 2 minutes per side. Transfer cooked shrimp to a platter.

Step 4
Stir together mayonnaise, lemon juice, Old Bay seasoning, and sugar in a small bowl. Serve with shrimp.

A Southern Living Recipe found here

Yum

Cranberry-Brie Knots

 

Brie, Cranberry, and pizza dough do sound yummy.

2 tablespoons olive oil

28 ounces refrigerated pizza dough, at room temperature (see Cook's Note)

One 4-ounce wheel Brie

All-purpose flour, for dusting

3/4 cup prepared whole berry cranberry sauce

1 teaspoon Italian seasoning

Kosher salt and freshly ground black pepper

6 tablespoons unsalted butter, melted

Brush the bottom of a rimmed baking sheet with 1 tablespoon olive oil and place the pizza dough on top. Brush the top of the dough with the remaining 1 tablespoon olive oil and cover lightly with plastic wrap. Let rest at room temperature until just about doubled in size, 1 hour.

Cut off the rind from the sides of the Brie wheel, then cut the Brie into 18 equal-sized cubes. Set aside.
Lightly flour a work surface. Using floured hands, shape the dough into an 18-by-4-inch-rectangle. Using a pizza cutter or sharp knife, cut the dough into eighteen 1-inch-wide strips. 

Shape each strip into a 10-inch-long rope and tie into a knot, tucking the two ends of the rope underneath it. Divide the knots between two baking sheets and let rest until slightly puffed, 40 to 45 minutes.
Meanwhile, position the oven racks in the upper and lower thirds of the oven and preheat to 425 

degrees F. 

 
Cut a small slit in the top of each knot with a sharp paring knife and use your fingers to create a small well. Spoon a heaping 1/4 teaspoon cranberry sauce into each well and top with 1 piece of Brie. Reserve the remaining cranberry sauce for serving. 

Brush the tops of the knots with 4 tablespoons of the butter. Sprinkle with the Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper. Bake until the cheese is melted, and the dough is fully cooked and turning light golden, 20 to 25 minutes. Let rest for 10 minutes before serving. 

 
Meanwhile, stir together the remaining cranberry sauce and 2 tablespoons butter in a small bowl. Serve with the knots for dipping.

A Food Network Recipe SEE HERE

Yum

Warm Spinach-Sweet Onion Dip with Country Ham

 

A creamy dip that can be made in advance. Swirles of flavor, diced country ham, cream cheese, mozzarella cheese, Parmesan cheese, and chopped spinach makes this a delicious dip.

3 tablespoons olive oil, divided 

3 cups thinly sliced sweet onion (from 2 medium onions)

1 garlic clove, minced (about 1 tsp.)

1 cup diced country ham (about 6 oz.)

2 (8-oz.) pkg. cream cheese, softened 

8 ounces mozzarella cheese, shredded (about 2 cups) 

4 ounces Parmesan cheese, shredded (about 1 cup) 

1 (1-lb.) pkg. frozen chopped spinach, thawed and well-drained

Pita chips or toasted French bread slices

Heat 2 tablespoons of the oil in a 10-inch cast-iron skillet over medium. Add onions, and cook, stirring often, until golden brown, about 20 minutes. Stir in garlic, and cook, stirring often, 1 minute. Transfer onion mixture to a medium bowl, and wipe skillet clean.

Heat remaining 1 tablespoon oil in skillet over medium-high. Add ham, and cook, stirring often, until crisp, about 5 minutes. Remove ham from skillet, and drain on paper towels.

Add cream cheese, mozzarella, Parmesan, spinach, and ham to onion mixture in bowl, and stir until blended. Spoon mixture into cast-iron skillet. Cover and chill until ready to transport to tailgate. (Recipe can be made up to 1 day ahead. Be sure skillet cools completely before returning dip to skillet.) Transport to tailgate in a cooler.

Light 1 side of grill, heating to medium (350°F to 400°F), and leave other side unlit. Uncover skillet; place over unlit side of grill, and heat, covered with grill lid, stirring every 5 minutes, until cheese is melted and smooth, about 20 minutes. Serve with pita chips or toasted French bread slices.

A Southern Living Recipe 

Yum

Tex-Mex Deviled Eggs

Perfect for any party or side dish that doesn't mind a little heat added to the great flavor. Green onions, cilantro, jalapeno, and some chili powder gives these Tex-Mex Deviled Eggs the flavor.

6 hard-cooked eggs, peeled 

1 tablespoon diced green onions 

1 tablespoon chopped fresh cilantro 

1 small serrano or jalapeño pepper, seeded and finely chopped 

1/4 cup mayonnaise 

1 teaspoon yellow mustard 

1/2 teaspoon salt 

1/4 cup (1 oz.) shredded Cheddar cheese 

Chili powder

Cut eggs in half crosswise; carefully remove yolks, and place them in a small bowl.

Mash egg yolks; stir in green onions and next 5 ingredients.

Spoon yolk mixture into egg white halves; sprinkle with Cheddar cheese and desired amount of chili powder. Serve immediately, or cover and chill until ready to serve.

By SOUTHERN LIVING

March 2018

Yum

Other winning Deviled Egg Recipes To Try

Spinach-and-Three-Herb Pesto Served on Eggs

Smoky Pimiento Cheese Deviled Eggs

Triple Pickle Deviled Eggs

Deviled Eggs with Assorted Toppings

Spinach Dip

Spinach Dip has become an all-time favorite for many.

1 loaf pumpernickel bread  or bread of your choice (cut out the center for boat and cut center into cubes)

Dip

16 oz. sour cream

1 package dry vegetable mix

1 can water chestnuts, chopped

1 tablespoon mayonnaise

1 package frozen spinach, thawed completely

Mix all ingredients together in a large bowl, cover, and place in refrigerator until time to use. When ready to serve, place dip into bread "boat", arrange on a tray with bread slices around the boat.

Picture Credit & Hidden Valley Recipe HERE

Yum

Pull-Apart Deviled Egg Wreath

Deviled eggs are s favorite appetizer and this fun display is perfect for the holiday season.

22 large eggs

8 ounces cream cheese, at room temperature 

3/4 cup mayonnaise 

1/4 cup shredded sharp Cheddar (about 1 ounce) 

1/4 teaspoon paprika 

Kosher salt 

1 bunch scallions, thinly sliced (about 1 cup) 

1 1/2 cups flat-leaf parsley leaves 

1/2 teaspoon finely grated lemon zest 

Two 4-ounce jars diced pimentos (about 1 cup), drained well and roughly chopped

Bring a large stockpot of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 12 minutes. Remove the eggs with the slotted spoon and transfer to the ice water to cool completely about 5 minutes.

Peel the eggs and halve each lengthwise. Remove the yolks from 9 of the egg white halves and transfer the yolks to a food processor. Add 2 ounces of the cream cheese, 1/4 cup of the mayonnaise, the Cheddar, paprika and a pinch of salt. Process until the mixture is smooth and light. Season with additional salt if desired. Transfer the cheese filling to a small pastry bag and refrigerate while you make the second filling. 

Remove the yolks from the remaining 35 egg white halves and transfer the yolks to the cleaned food processor. Add the remaining 6 ounces cream cheese, remaining 1/2 cup mayonnaise, the scallions, parsley, lemon zest and a big pinch of salt. Process until the mixture is smooth and light. Season with additional salt if desired. Transfer the herb filling to a large pastry bag and refrigerate while you arrange the egg whites. 

Lay a large wooden cutting board (at least 26 inches by 18 inches) in front of you with one of the longer sides facing toward you. Place 1 egg white half (pointed-side down) at the center of the bottom third of the board. Arrange 2 egg whites halves (pointed-side in) on each side of the center egg, so that it looks like the two loops of a bow. 

Arrange 2 egg white halves (pointed-side down) vertically underneath the center egg so that it extends diagonally to the left. Repeat, arranging 2 egg white halves extending diagonally to the right. This is an extra ribbon for the bow. 

Place 1 egg white half (pointed-side in) next to the left bow loop so that there is very little space between the eggs. Continue arranging 19 more egg white halves in the same manner, creating a large circle that ends with the last egg white half placed next to the right bow loop. 

Arrange the remaining 15 egg white halves around the inside perimeter of the outer circle, keeping most of egg white halves pointed-side in. You may need to arrange some egg white halves at different angles around the top of the bow. It doesn't have to be perfect! 

Cut a 1/2-inch-wide opening in the pastry bag with the herb filling. Fill the 35 egg white halves that make up the wreath with a dollop of the filling, then squeeze the remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling evenly over the eggs, maintaining the curves of the outside edge and creating a flat surface. 

Cut a 1/2-inch-wide opening in the pastry bag with the cheese filling. Fill the 9 egg white halves that make up the bow with a dollop of the filling, then squeeze the remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling so that the eggs are mostly covered. 

Cover the bow with 3/4 cup of the pimentos. Sprinkle the remaining 1/4 cup pimentos around the wreath as ornaments. Serve immediately.

Recipe from the Food Network see HERE

Yum

Charleston Cheese Dip

Crowd-pleasing party dip leaves the oven bubbling with a triple threat of cheeses: Monterey Jack, sharp cheddar and cream cheese, plus a topping of butter-cracker crumbs. Before serving, give it a final sprinkle of smoky crumbled bacon.

1/2 cup mayonnaise

One 8-ounce package cream cheese, softened

1 cup grated sharp Cheddar cheese

1/2 cup grated Monterey Jack cheese

2 green onions, finely chopped

1 dash cayenne pepper

8 butter crackers, crushed, such as Ritz

8 slices bacon, cooked and crumbled

Corn chips, crackers or bagel chips, for serving

Preheat the oven to 350 degrees F.

In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through about 15 minutes.

Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips.

Recipe adapted from Home Cooking with Trisha Yearwood

Yum