Bierocks (beerocks, bierochs...whatever, they’re great!) by Salad Foodie

A yeast dough stuffed with beef and cabbage then baked, this German “hamburger” has been a favorite treat whenever the mood to cook something different for others moves me. Make your own dough, use a box roll mix, or simpler yet, start with frozen dinner roll dough as I always do. Make them circular or fold up and pinch edges in to…

Pizzelle, Anise Flavor by J. Gino Genovesi

The word Pizzelle is an Italian word which loosely means small, flat and round. They are wafer-type cookies which originated in the region of Abruzzi, Italy and known to exist as far back as the 8th Century. Pizzelles were originally baked on double-sided irons embossed with the family crest. The irons usually had long handles…

Basil shortbread biscuits by Lemon Squeezy

Delicate, crumbly shortbread with a hint of basil

Cuori di Pane copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Mushroom and Goat Cheese Phyllo Triangles by Dominick Chirichillo

A simple yet elegant appetizer. Recipe makes 32 triangles

GOAT CHEESE AND ONION CRANBERRY PASTRY APPETIZER by charlene sherman

This is for you my sweet Judy You asked and I CAME UP WITH THIS I HOPE IT IS WHAT YOU WANTED,THE FLAKY CRUST HOLDS CARAMELIZED ONIONS,CREAMY GOAT CHEESE AND THE SWEET BUT TANGY CRANBERRY ,EASY BUT VERY UPSCALE GREAT FOR YOUR PARTY

Crostini copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati