Category “Appetizers”

Saturday, 17 January, 2009

Fondue Night: The Cheese Course

We invited some friends over for a fondue party on Saturday night. I looooove fondue – it’s fun and interactive and festive! Here are some tips and a recipe for classic swiss fondue that has been adapted from Fondue: Great Food to Dip, Dunk, Savor, and Swirl by Rick Rodgers.

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Thursday, 15 January, 2009

Guacamole with Whole Wheat Baked Chips

So since it’s January and a lot of us are struggling to keep our New Year’s resolutions up – or just to get ready for bathing suit season – I’ve been trying to include some healthier items here on VV. My main temptation is snacking – usually something salty and crunchy with a nice creamy or cheesy dip on the side. So here’s what I’ve got to satisfy that craving without quite so much of the guilty aftertaste.

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Monday, 5 January, 2009

Peaches ‘n’ Pecans Baked Brie

Here is another  southern-inspired baked brie that we enjoyed over the holidays. This one is super simple, using peach preserves and chopped pecans as a filling. My brothers gobbled this one up so fast, they could barely eat any of their dinner!

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Thursday, 1 January, 2009

Hot Spinach and Artichoke DIp

Happy New Year! I hope that you are having a great start to 2009, dear readers.

Here is a quick and easy appetizer to start off your new year right! My trusty spinach and artichoke dip is based on Alton Brown’s recipe, but has a bit of an onion and cheese twist.

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Monday, 15 December, 2008

Buffalo Chicken Dip

This recipe is inspired by my wonderful friends – it’s sort of a blend of the recipes that you all sent me! I took it to hubby’s family Christmas celebration on Sunday, and it was a HUGE hit – people just couldn’t stop talking about it and asking me for the recipe! It always feels good when you find a recipe that gets that sort of attention. So here it is!

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Monday, 8 December, 2008

Bourbon Baked Brie

This is a true southern delicacy. Brie is stuffed with bourbon-brown-sugar-soaked pecans, wrapped in puff pastry, and baked to golden perfection. I like to bring this as an appetizer when we are invited for dinner or a celebration – I always get requests for the recipe afterwards!

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