So. . .everyone who entered, please email me your snail mail address so I can mail these books out by this Thursday, April 21st. I leave on Friday, April 22nd for two weeks Back East---specifically Richmond, VA; Northern Virginia (where I grew up); and Washington, DC. Check out my website in a couple of days for booksigning & appearance locations. I'll be posting during those two weeks on what I'm up to---book business, mystery conference, and visiting family & old friends. But. . . I'll keep my posts short because---
I want to share these great appetizer recipes with all of you! Yes, I'll include them in future Kelly Flynn mysteries, but that will take quite a while, since only one book comes out a year :) So. . .I thought I'd include the winning six entries and all the other entries during these next three weeks. Today, I'm featuring the winning entries with their creators' names, if submitted. Check them out, folks, and try some yourselves!
First, the Winners of the Hot Appetizers and their Recipes below ---
Grant Case -- Very Simple: Take a whole date, stuff it with 1/2 of a Walnut or Pecan, wrap the date with 1/3 strip of bacon, secure the bacon with a toothpick. Bake on a cookie sheet for 20 minutes at 375, then stand back because these will go incredibly fast.
Lynne Wesenberg -- Hot Cheddar Bean Dip: ½ c mayo, 16 oz can refried beans, 2 c shredded cheddar, 4 oz can diced green chiles, 1 tsp hot pepper sauce. Combine all ingredients in ovenproof bowl. (I keep ½ c of the cheddar to sprinkle on the top.) Bake at 350 for 30 min or til bubbly. Serve with tortilla chips.
Maryfrances Charnley -- BANG! (To start you party off with a Bang!): 1 Round block of Edam or Gouda Cheese, peeled; Sherry; 1 – 2 cloves of garlic, minced; 1 Can refrigerator biscuits. Preheat oven to 350°. In a 9” glass pie plate, sprinkle sherry and minced garlic over the bottom; sherry should cover the bottom of the pan. Place peeled Edam (or Gouda) in the center and surround with the biscuits which have been cut in half (semi-circle). Looks like a sunflower. Bake for 15 – 20 minutes until biscuits are golden and chees is melted. Serve as is. Pull apart and spread cheese on hot biscuits.
Now, the Winners of the Cold Appetizers and their Recipes below ---
Julie Dewar -- Caprese on a Stick: 1 pint grape tomatoes; 24 small basil leaves; 1 container ciliegine (small fresh mozzarella balls); Balsamic vinegar. Marinade: 1/4 cup extra virgin olive oil. Finely grated zest of 1 lemon; 1 1/2 tbsp fresh lemon juice; 1 tbsp dried thyme leaves or basil; 2 garlic cloves, minced; Kosher salt and freshly ground pepper to taste. In a large bowl, whisk olive oil with lemon zest, lemon juice, thyme, garlic and a generous pinch of salt and pepper. Add tomatoes and ciliegine to bowl and turn to coat. Let stand at room temperature for 30 minutes. Skewer grape tomato, basil leaf and ciliegine ball onto toothpicks and place on a serving dish. Drizzle with balsamic vinegar.
Judy Seeley -- Dill Dip: 1 cup sour cream; 1 cup mayonnaise; 1 ½ tablespoons dried onion flakes; 1 ½ tablespoons dried parsley; 1 ½ teaspoons dill weed; 1 ½ teaspoons beaumonde or bon appetite (whichever one your store carries.) Pinch of accent. Mix all ingredients together and chill before serving.
Maryfrances Charnley -- Chutney Mold: 12 oz. Philadelphia Cream Cheese, softened; ½ Jar Bacon Bits; ½ Can cocktail peanuts; 3 Heaping Tablespoons Sour Cream; ½ Cup chopped scallions (green onions) – fine; ½ Box raisins (I use golden raisins). Mix all ingredients. Shape into a log wrap in plastic wrap and foil and freeze overnight. To serve: Pour one jar of Major Grey’s Chutney over log and sprinkle with coconut. Serve with crackers.