Appetizers and Beverages Recipes

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Pickled Deviled Eggs

Ingredients: 12 HARD-BOILED EGGS 1/4 cup mayonnaise 1/4 cup sour cream 1 tbsp. Dijon mustard 1 tbsp. fresh lemon juice 1/4 tsp. salt 1/4 tsp. pepper 2 tbsp. finely chopped fresh dill OR chives Ingredients for Marinade: 1 jar (16 oz.) beets 1 cup water 1 cup white vinegar TOPPERS: Crabmeat & fresh dill, small […]

Broccoli-Cheddar Frittata

Ingredients: 1 pkg. (10 oz.) frozen chopped broccoli 1 small carrot, diced, OPTIONAL 1/4 cup water 8 EGGS 1/4 cup milk 2 tsp. prepared mustard 1 tsp. seasoned salt 1/8 tsp. pepper 3/4 cup shredded Cheddar cheese (3 oz.) 1 tbsp. chopped green onion Directions: Combine broccoli, carrot, if desired, and water in 10-inch nonstick […]

Breakfast Egg Spread

Ingredients: 6 HARD-BOILED EGGS, peeled 1/4 cup refrigerated ranch dip 2 tbsp. minced green onion 1/4 tsp. salt 1/4 tsp. pepper 2 tbsp. chopped fully-cooked bacon Whole grain baguette slices or bagels, toasted Directions: Place eggs, ranch dip, green onion, salt and pepper in food processor. Pulse until finely chopped. Spoon into serving bowl. Top […]

Sautéed Mushroom Asparagus Puffs

Ingredients: 1 sheet puff pastry – thawed
 2 tablespoons unsalted butter
 1 shallot – minced
 8 ounces baby bella mushrooms – sliced
 2-3 sprigs fresh thyme
 kosher salt/black pepper
 1/4 cup dry white wine
 1/2 bunch fresh asparagus – trimmed Directions: Preheat oven to 400 degrees. Using a pizza cutter (or the like) cut puff […]

x Cheesy Mushroom Gourgeres

Ingredients: 8 ounces mushrooms (blended) – finely chopped
 1 tablespoon olive oil
 3-4 sprigs fresh thyme
 ½ cup milk
 4 tablespoons unsalted butter
 ¼ teaspoon kosher salt
 1 cup all purpose flour
 4 large eggs
 8 ounces grated mozzarella cheese
 ½ teaspoon black pepper Directions: Preheat oven to 425º F. In a large saute pan […]

Garlic-Bacon Mushroom Bites

Ingredients: 24 large mushrooms
 1 stick butter, melted
 1 (8 ounce) package cream cheese, softened
 1 large egg
 1 clove garlic, very finely chopped
 4 thick slices peppered bacon, cooked and finely diced
 2 teaspoons sweet paprika
 ¼ cup green onions, chopped Directions: Preheat oven to 425 degrees.
 Pull the stems from each of the […]

Rosy Pickled Mushrooms

Submitted by Lynne Herold of Garrettsville, OH Ingredients: 1 jar pickled beets (NOT Harvard) 1 jar whole mushrooms, drained 1/2 small red onion, sliced thin Directions: Drain beets saving liquid. Place mushrooms and onions in empty beet jar. Pour beet juice over mushrooms and onions. Refrigerate for at 24 hours before using. Keep refrigerated. Mushrooms […]

Swiss Stuffed Mushrooms

Submitted by Lynne Herold of Garrettsville, OH Ingredients: 2 lbs. large mushrooms 1/2 lb. sausage, cooked 3 Tbsp. onions, minced 1/2 tsp. garlic powder 1 cup Redpack petite diced tomatoes (with onion, celery & green pepper) salt & pepper to taste 2 cups shredded swiss cheese Directions: Wash mushrooms and remove stems. Blanch caps and […]

Leprechaun Lemonade

Ingredients: 4 cups prepared lemonade 1/2 teaspoon Raspberry Extract 15 drops Green Food Color Directions: Mix all ingredients in pitcher. Serve over ice in beverage glasses. * For Strawberry Leprechaun Lemonade, use Strawberry Extract in place of the raspberry extract. Makes 4 1-cup servings. *

Emerald Mint Milkshake

Ingredients: 1 pint (2 cups) vanilla ice cream 1 cup milk 1/4 to 1/2 teaspoon Pure Peppermint Extract 1/4 teaspoon Green Food Color Whipped cream and green sprinkles Directions: Place ice cream, milk, peppermint extract and green food color in blender container; cover. Blend on high speed until smooth. Pour into glasses. Top with whipped […]

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