Post by wilderness on Nov 21, 2018 7:35:55 GMT -5
Spinach Squares-annrms
2 packages of frozen spinach, thawed and squeezed dry
1 stick of pepperoni chopped
1(8oz.) package of grated mozzarella
½ cup grated parmesan cheese
½ cup plain bread crumbs
4 eggs, beaten
1 teaspoon garlic powder
Chop pepperoni in food processor. Add other ingredients and mix well. Put into an ungreased 9x13 pan. Pat down evenly with hands and then poke holes over mixture using your fingers.
Mix the eggs with the garlic powder and pour it over the spinach/pepperoni mix. Bake 25 to 30 minutes at 350°.
This one is one of our favorites.
Spicy Bacon Stuffed Cherry Tomatoes
2 pints cherry tomatoes
1 jar Real Bacon Bits
Sriracha sauce or Tabasco sauce, to taste
Fresh Italian parsley
Rinse the cherry tomatoes and remove about one-third of the center using a small paring knife. Turn the tomatoes, cut side down, onto paper towels to drain briefly. In a food processor, grind the bacon bits almost into a paste. Add Sriracha or Tabasco to taste. {Be heavy handed with the hot sauce because the tomato cools down the spiciness.} Stuff each tomato cavity lightly with the bacon mixture. Place on a plate lined with fresh parsley. Stick a tooth pick in each tomato and serve.
2 packages of frozen spinach, thawed and squeezed dry
1 stick of pepperoni chopped
1(8oz.) package of grated mozzarella
½ cup grated parmesan cheese
½ cup plain bread crumbs
4 eggs, beaten
1 teaspoon garlic powder
Chop pepperoni in food processor. Add other ingredients and mix well. Put into an ungreased 9x13 pan. Pat down evenly with hands and then poke holes over mixture using your fingers.
Mix the eggs with the garlic powder and pour it over the spinach/pepperoni mix. Bake 25 to 30 minutes at 350°.
This one is one of our favorites.
Spicy Bacon Stuffed Cherry Tomatoes
2 pints cherry tomatoes
1 jar Real Bacon Bits
Sriracha sauce or Tabasco sauce, to taste
Fresh Italian parsley
Rinse the cherry tomatoes and remove about one-third of the center using a small paring knife. Turn the tomatoes, cut side down, onto paper towels to drain briefly. In a food processor, grind the bacon bits almost into a paste. Add Sriracha or Tabasco to taste. {Be heavy handed with the hot sauce because the tomato cools down the spiciness.} Stuff each tomato cavity lightly with the bacon mixture. Place on a plate lined with fresh parsley. Stick a tooth pick in each tomato and serve.
