- Stuffed Mushrooms
- Herbed Cheese in a Pot
- Broiled Shrimp on Rye Rounds
- Mrs. Tiggywinkle’s Nutty Cheeseball
- Cucumber-Chives Rounds
- Pumpkin Seed Halloween Nibbles
- Slow-cooked Tex-Mex Spiced Pecans
1 pound fresh mushrooms
6 tablespoons butter, divided
2 tablespoons fresh chives, chopped
1 egg, beaten
1/2 teaspoon Worcestershire sauce
1/2 cup dry bread crumbs or Panko
1/2 teaspoon dried thyme
salt and pepper to taste
Wash mushrooms. Remove stems and chop. Heat half the butter in a small skillet and sauté chopped stems and chives. With a slotted spoon, remove to a bowl. Add egg, crumbs, Worcestershire sauce, thyme, salt and pepper and mix. In the skillet in which you sautéed the stems, heat the remaining butter and sauté the mushroom caps. Place caps stem-side up in a baking pan and stuff each cap with crumb mixture. Bake at 375°F until golden (6-8 minutes). Serve hot.
Herbed Cheese in a Pot
I have a favorite red pottery crock that I use for this. Festive with a tray of crackers.
4 oz. cream cheese, room temperature
4 oz. feta cheese, room temperature
½ cup butter, softened
1 clove garlic, pressed
2 tablespoons minced fresh parsley
1 tablespoon chopped fresh chives
1 teaspoon dried basil
1 teaspoon dried thyme
For garnish: fresh rosemary, parsley
Broiled Shrimp on Rye Rounds
Nice for parties or a TV-time snack.
6 oz. cooked shrimp, peeled, deveined
1/3 cup mayonnaise
2 tablespoons ripe olives, chopped fine
2 teaspoons minced green onion tops
2 tablespoons minced fresh parsley
1/2 teaspoon Dijon mustard
6-8 drops Tabasco sauce
Mrs. Tiggywinkle’s Nutty Cheeseball
This recipe comes from the Cottage Tales series. You may remember that Mrs. Tiggywinkle was Miss Potter’s hedgehog and for many years a much-loved animal companion. I imagined that this would be a favorite dish of hers, but I don’t think Miss Potter would allow her to eat more than a nibble or two.
1/2 lb. extra sharp Cheddar
1/2 lb. sharp Cheddar
3 tablespoons butter
2 tablespoons finely chopped fresh sage or 2 teaspoons dried sage
1/2 cup finely chopped pecans or walnuts
1/2 teaspoon nutmeg
1/4 teaspoon mace
1/2 cup sweet port
whole sage leaves for garnish
Grate the cheese and process, blend, or mix well with the butter, sage, nuts, nutmeg, mace, and port. Form into a ball and wrap in plastic wrap. Chill for at least 24 hours. To serve, shape into a ball or log and dust with nutmeg, or place in a crock. Garnish with a few fresh parsley leaves. Delicious spread on crisp slices of autumn apple or pear. Or crackers, of course.
A large English cucumber (nearly seedless and thin-skinned so you don’t have to peel) will make about 18-20 rounds. This recipe makes 36-40 rounds.
2 English cucumbers, sliced into 1/2” rounds
8 oz. cream cheese, room temperature
1 tablespoon finely chopped chives
1 tablespoon finely minced parsley
1 tablespoon finely minced basil
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
For garnish: curly parsley sprigs, strips or squares of red bell pepper
Lay out cucumber slices close together on a flat surface. In a small bowl, mix cream cheese, chives, parsley, basil, garlic powder, and red pepper flakes. Blend until all the herbs are incorporated and cream cheese is smooth and spreadable.
Spoon into a small piping bag or a bag made from a sandwich-sized Ziplock bag with one bottom corner snipped out. Top each cucumber slice with dollop of the cream cheese mixture. Garnish with parsley snip and a bit of red pepper. Arrange on serving tray with additional garnish.
Pumpkin Seed Halloween Nibbles
At Halloween, when the pumpkin’s been carved, show the kids how to roast pumpkin seeds for a snack. In a colander, wash the seeds you’ve taken out of your pumpkin and spread on paper toweling to dry.
Mix 2 cups seeds with 1 tablespoon brown sugar, one-half teaspoon onion powder, one-half teaspoon garlic powder, and 2 tablespoons Worcestershire sauce. Spread seeds on a cookie sheet sprayed with non-stick oil. Bake in a 300-degree oven for about an hour, stirring every 20 minutes. If you like, mix with sunflower seeds, pretzel pieces, raisins, and peanuts.
Slow-cooked Tex-Mex Spiced Pecans
2 large egg whites, beaten until frothy
3/4 cup packed light brown sugar
2 tablespoons unsalted butter, melted
1 tablespoon vanilla bean paste or pure vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon cayenne pepper (adjust this: hot as you please)
6 cups raw pecans (or mixed almonds, cashews, walnuts, pecans)
Spray the slow cooker with cooking spray. In the cooker, mix egg whites, brown sugar, butter, vanilla, salt, and spices into a thick syrup. Add nuts and mix to evenly coat. Cover with paper towels (to catch any condensation) and the lid, then cook on low for 3 hours or high for 1 hour. Stir every 20 minutes. Place a double layer of paper towels over the top of the slow cooker to catch condensation. Cover with the lid and cook, stirring every 20 minutes. Nuts should be fragrant, lightly browned, with a matte (not shiny) coating. Spread on silicone mat or baking sheet to cool completely. Break apart and transfer to serving, storage, or gifting containers.