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Dec 14 Appetizer Class (2016)

Sausage and Blue Cheese Crescent Cups


1 box (9 oz) frozen chopped spinach

1/2 lb bulk spicy pork sausage

1/3 cup finely chopped onion

1/4 Teaspoon fresh Rosemary

1 can Pillsbury™ refrigerated Crescent Dough Sheet

1 1/4cups crumbled blue cheese (5 oz)

1/4 tsp nutmeg

salt and pepper to taste


Asian Lettuce Shrimp Wraps

1 Head Boston lettuce

1 LB med shrimp


1 TBS Olive Oil

1 Avocado, sliced into strips

Diced cherry tomatoes

½ Cucumber, sliced into strips

½ chopped fresh cilantro

Peanut Dressing

1 bottle of Asian Sesame Dressing

½ cup peanut butter


Sauté shrimp with salt, pepper in oil. Assemble cooked shrimp in lettuce cup with cucumber and avocado. Drizzle with dressing


Cranberry, Brie and Prosciutto Crostini with Balsamic Glaze

1 French Baguette

¼ Cup olive oil

¼ Lb Prosciutto

¼ Lb Brie

Fresh Cranberries

1 orange zest

¼ cup Balsamic Vinegar

2Tbs brown sugar


Cook down sugar with Balsamic. Toast bread with oil. Top with Brie, Prosciutto, Cranberry and drizzle with Balsamic glaze.