Double Tomato Bruschetta

Double Tomato Bruschetta (Kellie Hood)

Ingredients

• 6 roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette
• 2 cups shredded mozzarella cheese

Directions

1. Preheat the oven on broiler setting.
2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5. Broil for 5 minutes, or until the cheese is melted.

Asian Style Lettuce Wraps

Asian Style Lettuce Wraps  (Amy's)

4 Heads of Romaine lettuce leaves
2tsp toasted sesame oil
2 lbs ground sausage or spicy italian pork
1/4 head of purple cabbage
1/2 head cabbage

Prep: Heat oil in skillet and then add ground meat. Stirring continually, break up into small bits as it cooks. Chop cabbage thinly then add to cooked meat. Continue cooking, stirring occasionally for 2-3 miutes. Turn off heat and cover with lid.

Spicy Sauce:
1 c corn syrup
1/2 c rice vinegar
1/2 Tbs peanut butter
1/2 crushed red chili pepper
1/3 c. soy sauce

Bring ingredients to a boil and cook 3-4 minutes. Heat before serving. Place spoonfuls of meat on lettuce leaves and pour heated sauce over them.

Caramel Apple Salad

Caramel Apple Salad
From Taste of Homes Cookbook

3 Granny Smith or other green apples, diced
3 red apples, diced
6 bars (2.07 oz each) Snickers
1 tub Cool Whip

Mix apples and chopped candy bars in large serving bowl until well blended. Gently stir in whipped topping. Refrigerate until ready to serve. Makes 20 servings.

Crab Brushetta

Crab Brushetta
From: Taste of Homes Magazine

1/2 cup finely chopped shallots
2 garlic cloves, minced
2 tbsp plus 1/4 cup olive oil, divided
2 can (6oz each) lump crab meat, drained
1 cup chopped seeded plum tomatoes
1 1/2 tsp minced fresh basil or 1/2 tsp dried basil
3/4 tsp minced fresh oregano or 1/4 tsp dried oregano
8 slices Italian bread (1/2 inch thick)

In a large skillet, saute shallots and garlic in 2 tbsp oil until tender. Add the crab, tomatoes, basil, and oregano; cook and stir for 5-6 minutes or until heated through. Removed from heat. Brush both sides of each slice of bread with remaining oil. In another large skillet, toast bread for 1-2 minutes on each side. Cut each slice in half; top with crab mixture. Yield: 16 appetizers.