Vegetarian Pesto and Cheese Stuffed Mushrooms by Sheryl Dennett

A party favorite for sure! Regardless of the occassion. Whether you want to make this an entree' or serve as appetizers, it is a hit either way. I prefer to serve as appetizers and it is such a wonderful treat on the pallette to enjoy in smaller portions. And it goes very fast, so you'd better double the recipe.

How to mae black garlic by chefgonin

On several occasions have you heard of black garlic and its almost miraculous properties for our body, but ...... You know it is and as it occurs ?. The black garlic is produced for the first time in Japan. Apparently a scientist began researching how to reduce the strong smell of common garlic ( Allium sativum ), so one of the…

Jalapeno Poppers with Cilantro Ranch by Mary Joseph

Baked not fried, mmm...

Gluten Free Appetizers For All by Joanne

What you can do with a butternut squash and sweet potato is just amazing. Be creative. Think savory, sweet, delicious and neat.

Fake Out Crab Rangoon Bites by Smokinhotchef

This recipe is a spin off of one of my favorite items found in a Chinese Restaurant. I've always loved this crispity outer layer coupled with the gooey center. Cheese tortellini provide the basic shape and mousse like center. A combination of condiments and ingredients popular in Asian cooking are used create the idea of crab…

Cheese lollipops for your cocktails. by Aherrera

Vanilla Cookies by Navaneetham Krishnan

Crumbly, crispy and perfumed with vanilla essence.

Mint pea crostini by Michelle Antol

Love this recipe! It's light and refreshing, perfect for the summer with a glass of white wine. Make it for all of your friends and they will adore you!