A vegetarian recipe that my mom got from a friend named Debbie Shannon years ago. She called it 3 cheese lasagna, but I have counted and there are definitely 4. One of my favorites because it is so easy, no pre-cooking the noodles! Mushrooms and zucchini can be layered in for a bit more nutrition too. (Or ground beef, if you are not interested in keeping it vegetarian.)
I have no idea where I got this recipe, but it is always a hit and it's super easy. Update: Recently I decided to bring this to a party and wanted it to be more like finger food, so I used a biscuit cutter to make little pie shells and tucked them gently into a mini-muffin tin (using a fork to poke the bottom), then I placed 4 chocolate chips in each one and poured the rest of the mix over them until nearly full. They were a HUGE hit!
Adapted from "Four Seasons Party Book" pg. 16. This has become a favorite substitute for regular deviled eggs, particularly amongst the menfolk I know. I usually use a lot of curry powder, 1 tbsp. or more for 12 eggs, but your amount will vary depending on your taste and the type of curry powder you have.
This recipe is great for parties, and you can store it ready-to-go in the freezer for up to two months. It's very handy to keep some frozen for those random black-tie affairs that sometimes pop up at one's residence unexpectedly. This recipe came from "Southern Living, 1993 Annual Recipes". I have found this a great gift for batchelor friends, stores easily, broils easily and impresses ladies and parents alike!
This is a fabulous recipe for parties and get-togethers! You can make it a few days ahead of time and store the mushroom filling in the fridge and the toast cups in an air tight container at room temp for a few days or in the freezer for up to a month. I have actually lost this recipe recently, so everything here is from memory. I'm a bit of a slap-dash cook anyways, so feel free to alter the amounts to your own taste.
This recipe came on a coupon for Andes Mints, the surprise is what a pain in the butt they are to make. I am putting up some alterations to the preparation to make the surprise part of this cookie more pleasant. The resulting cookies were, however, worth the pain.
These are SO moist and very sweet. I recommend cutting them into very small, bite-sized squares.
This is a recipe adapted from Woman’s Day Specials Halloween Celebrations
Woman’s Day Select Series Vol XIV, No. 2, 2004 (pg. 54, Scaredy Cats)
This is a recipe I got from my Oma (grandma). It has always been one of my favorites and is commonly eaten mashed up in a bed of rice and vegetable soup. But I like it served as a traditional meatloaf dish, as well.