Archive for the ‘appetizer’ Category




Caramelized Onion and Bacon Tart (Lourdes Goodman)

  • 4 slices bacon, cut into 1/2-inch pieces
  • 4 small onions, cut in half lengthwise and thickly sliced
  • 1 tablespoon plus 1 teaspoon fresh thyme leaves, chopped
  • Kosher salt
  • 1 cup whole milk ricotta cheese
  • 1 egg yolk
  • freshly ground pepper
  • 1/4 cup plus 1 tablespoon grated Parmigiano-Reggiano cheese
  • 1 (8-inch) frozen pie or tart shell

Preheat oven to 350°. Cook bacon in a medium frying pan over medium-high heat until fat is mostly rendered and bacon is crisp around edges. Transfer to paper towels to drain, and set aside, leaving bacon fat in pan. Crumble bacon after cooling. Add onions to pan and cook over medium-high heat, stirring occasionally, until they start to brown, about 8 minutes. Turn heat to medium-low and add 1 tablespoon thyme and pinch of salt. Continue to cook until onions are soft and deep golden brown, about 20 minutes more. Meanwhile, combine ricotta, egg yolk, 1/2 teaspoon salt, pinch of pepper, 1 teaspoon thyme and 1/4 cup Parmigiano-Reggiano cheese in a small bowl. Stir well to combine. Spread ricotta mixture evenly on the bottom of tart shell. Arrange onions on top of ricotta and sprinkle with 1 tablespoon Parmigiano-Reggiano. Sprinkle bacon over top. Transfer to oven and bake until edges of filling are golden brown, 20 to 30 minutes.

*Just kidding!


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Low Carb Avocado Salad (Theresa Thornburg)


  • 1 ripe avocado, peeled, seeded, and chopped
  • ½ cup mayonnaise
  • ½ cup low carb vanilla yogurt (Dannon carb & sugar control brand)
  • 3 Tbsp white balsamic vinegar
  • 6 green onions, chopped
  • 3 Tbsp chopped fresh flat-leaf parsley leaves
  • 3 Tbsp chopped fresh chives
  • 3 Tbsp chopped fresh tarragon
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ cup water


  • 1 bag field greens
  • ½ bag fresh spinach, stems removed, torn in bite-sized pieces
  • 1 cucumber, peeled, seeds removed, chopped in ¼ inch cubes
  • 6 green onions, cut in slivers
  • 2 tubs Publix goat cheese crumbles
  • 4 ripe just ripe avocados, peeled, seeded, cut in ½ inch chunks
  • Fresh tarragon sprigs, for garnish

To make the dressing: Place all ingredients except water in blender. Blend, then gradually pour water through top opening. Turn blender off as needed to scrape sides with spatula. Blend until mixture is consistent and creamy. Transfer to glass bowl.

To make salad: Mix field greens and spinach and place on large serving dish or bowl. Evenly distribute other items over greens.

Place dressing on the side for guests to dress their own salad.

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Orzo Salad (Diane Feller)

  • 1 cup uncooked orzo
  • 1/2 cup sliced scallions (or to taste)
  • 1/2 cup crumbled feta cheese (2 ounces, I use more)
  • 1/4 cup chopped fresh dill (or to taste)
  • 1 can chickpeas (19 oz), drained
  • 3 tablespoons lemon juice
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 tablespoon cold water
  • 1/2 teaspoon salt (optional; I skip this)
  • 1/2 teaspoon bottled minced garlic (or to taste)

Cook pasta, drain and rinse.  Combine pasta, scallions, cheese, dill and chickpeas in large bowl, tossing to combine.  Mix lemon juice and remaining ingredients in a small bowl, stirring with a whisk.  Drizzle over pasta mixture, toss.  Put in refrigerator to cool before serving.

Diane’s note: “I generally make extra dressing, as is gets absorbed. And I definitely do this to taste, so each time it is a little different. My kids love this, and don’t realize they are actually eating something healthy.”

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Crab Puffs (Teresa Atyeo)
  • 1 (6-7 oz.) can crabmeat, drained
  • 1 stick butter (8 oz.)
  • 1 (5 oz.) jar Kraft pasteurized cheddar cheese spread
  • 2 tbsp mayonnaise
  • 1/2 tsp garlic salt
  • 1/2 tsp seasoned salt
  • 6 english muffins, split
Combine all ingredient except muffins and mix well.  Spread mixture evenly over top of each muffin half, then cut each half into quarters.  Place on baking sheets (first making sure the sheets will fit inside your freezer) and freeze for at least 30 minutes.  This step is important!  You can also make these ahead of time, wrap well, and freeze for up to two months.  Preheat broiler, and broil about 6 inches from heat source for 2 to 3 minutes, or until puffed and lightly browned.  Serve warm.  Makes 48.
Teresa’s note:  “I do not use the broiler for these because my broiler scares me!  Instead I just bake at high heat, about 450, for 10 to 15 minutes, and I just watch them to make sure they don’t burn.

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Corn Fiesta Dip (Lourdes Goodman)

  • 1 small (11 oz.) can Mexicorn or regular corn, drained
  • 1 small can of green chiles, drained
  • 1/2 cup of parmesan cheese, shredded
  • 1 bar of pepper jack cheese, shredded

Mix all ingredients together in an ovenproof dish.  You can sprinkle some parmesan cheese on top as well.  Bake at 350 for about 45 minutes, or until golden brown.  Serve with taco chips.

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Apple Pie Fruit Salad (Beth Wiegard)


  • 6 medium golden delicious apples
  • 4 pears
  • juice of 1 lemon
  • 3/4 cup raisins
  • 3/4 cup chopped walnuts
  • 3 tbsp light brown sugar
  • 1/2 tsp cinnamon

Chop apples and pears into bite-sized chunks.  Toss immediately in lemon juice to prevent browning.  Add raisins, nuts, sugar and cinnamon and toss to coat.

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A message from Beth Wiegard:

Hello and welcome to your very own food blog, a collection of favorite recipes from the Parkland Bunko Babes.  Sure, we could have gone old school and distributed printed copies, but hey, it’s 2011, and high time for us mature types to try out some new technology.  Here’s how it works: email me your recipes, and I’ll post them exactly as you send them to me – you can even attach a photo if you wish.  You’ll be able to comment on the recipes other people send in, and you can also use the “Recipe Archive” and “Type of Recipe” buttons on the right side of the screen to search for a particular recipe.  All we need now is some recipes!  I look forward to hearing from everyone with your favorites. Meanwhile, here’s one I already happen to have, to get us started. I like to call it, “Menopause: the Salsa.”

Watermelon Fire & Ice Salsa (Theresa Thornburg)

  • 6 cups chopped seedless watermelon
  • 1 cup chopped green pepper
  • 4 tbsp chopped green onion
  • 3 tbsp chopped cilantro leaves
  • 2-3 tbsp chopped, seeded and deveined jalapeno
  • juice of 2 limes
  • 2 tsp garlic powder

Cut watermelon in half, with decorative edge if desired, cut out melon, and dry off excess juice from empty rind.  Combine other ingredients and use one half of rind as serving bowl.

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