I have used this recipe countless times. This has been a go-to item for me when I was catering, and it was an original recipe from my first episode ever of the VeryVera show! Enjoy it in a bowl, or place it in a mold. Note: These quantities are for a large mold. For
This recipe is another classic from my recipe box. I originally got this recipe from the Junior League “Perennials” cookbook in the 1980s when I first started my catering business. Since then, I’ve brought it to so many gatherings and people absolutely love it!
“We infused this dough with a light amber ale because it offers subtle notes of toasty malt and sweet citrus that balance out the savory Parmesan and roasted garlic. A hoppy beer (like an IPA) would make the bread too bitter. Place three dough balls into a muffin cup to yield a charming clover shape.”
This is a great reason to get healthy in the kitchen. Apples and peanut butter are one of my favorite combinations and I just absolutely love this fun twist on this classic. If you are making this with younger children, you’re going to want to cute the mouth slivers out for them so they don’t
This recipe is absolutely delicious and very versatile. You can substitute the salmon for crab, shrimp, lobster, or just about any seafood you’d like. The remoulade goes so well with this recipe; it gives the salmon cakes the perfect kick. You can also make smaller cakes and serve them over crackers as a one to
This is my personal twist on the classic Italian pinwheels. I used southern ingredients such as horseradish, bacon, and fresh radishes. This is sure to become a favorite at your gatherings this football season. This recipe keeps for up to three days so you can make this on Thursday night and take it to your party on