A Nice Change Appetizer

I was hosting Euchre Night and really felt like serving something new. I had a taste for Mediterranean flavors (I couldn't shake my mood for lemon and olives) and I remember seeing a recipe by Alicia of Bella Cucina in a magazine. 
Her recipe used a jar of Bella Cucina olives (a blend of olives, citrus and olive oil) warmed and served over feta cheese.

I bought several types of canned and jarred olives (plus one package of sun-dried Greek olives that are dried on the tree!) drained and warmed them in a sauce pan with good quality olive oil, strips of fresh lemon peel, whole fennel seeds, and hot pepper flakes.
I put about a cup of this olive mixture with some of the flavored oil (but not too much) over the slices of feta and baked it in the oven until the cheese was soft. I served it with crackers and it was a hit.

Did you notice my shell-topped toothpicks? Those were for my "maybe I'll have just an olive" guests. Nothing like reaching in and spearing a lemon-scented olive.

You'll notice that I also served a bowl of cubed watermelon. I love the taste of feta and watermelon together as a salad, so I thought having it available to snack on would round out the appetizers.

It was a great night and I've found a new savory appetizer. Plus I still have half of a large snap lid jar of the olives, lemon, oil mixture to use in the next 2 weeks.   Since I'm enjoying it so much, I also want to strain off the flavored oil to make a salad dressing.  The good ideas just keep coming. 

Artichoke Cheesecake

Tonight is Euchre Night, and I am making one of my favorite appetizers...
Artichoke Cheesecake!

It sounds unusual, even complicated, but I promise you it is simple and delicious!

Years ago, I gave this recipe to a friend. She made it for a big family party and afterwards, her Aunt (who was in town from England) came up to her and told her to tell me not to share it! She said that every woman needs some secret recipes up her sleeve that this should be mine! Isn't that cute? But I am sharing none the less. You just have to promise to tell me how much your family & friends loved it, okay?

Artichoke Cheesecake

3 (8 oz) packages 1/3 Less Fat "Neufchâtel" cream cheese

5 oz crumbled feta cheese (save a sprinkle for the garnish)

1/2 t. dried oregano

3 eggs

6 oz jar marinated artichokes (drained & chopped, please reserve liquid)

3 sliced scallions (green & white part) - save some for garnish

Some fresh tomatoes (Roma -sliced small or cherry/grape - halved), 1 small can black olive slices, more scallions, fresh basil.

In a mixing bowl, beat cream cheese, feta, oregano and garlic powder. Add eggs, chopped artichokes, scallions and 2 Tablespoons of reserved artichoke marinade. Pour in glass pie plate and bake at 325 degrees for 40 minutes. Cool and then refrigerate a few hours to let flavors meld. Before serving, garnish with chopped/halved tomato, black olives, more scallions and shredded fresh basil leaves. Serve at room temperature with a knife and plate of crackers.

Cozy Nights

Michigan had a sudden cold snap and as I drove to my "Euchre Night" last night, the car thermometer read 14 degrees Fahrenheit. Brrrrr......

Normally at our card parties, the hostess sets up tables and provides the cards and beverages, but doesn't need to worry about food. Then the players descend on her house with appetizers and dessert bites at 6:30.

So when we all tromped up the front walk in the biting cold, it was such a surprise to find that our hostess had made a big pot of chili to warm us up.

Nothing could have tasted better to us than homemade chili topped with cheese, sour cream & hot sauce. I am telling you this because I believe her gesture exemplifies what it means to be a good hostess. Considering the event, the guests and the circumstances to make everyone feel at home. It was a cozy evening of cards by the fire and I loved every minute of it.

Are you hosting an event this season?

Euchre Night

Last night was my Junior League "Euchre Night" and I wanted to bring something with a little pizazz as my contribution to the snacks. I made Duncan Hines carrot cake cupcakes (yum!) with cream cheese frosting, but wasn't sure how I wanted to finish them.

My first thought was to sprinkle them with tiny Autumn leaves. But when I arrived at the cake supply store (yes, I made a special trip because I love this stuff) I was won over by the playing card cake picks! What could be better for a euchre night? Now, what was trump?