- info@cherylsdelights.com
"Appetizer found in the "Ultimate Italian Cookbook". Authentic and light."
"I first tried this buffalo chicken wing dip at my neighbor's picnic. A friend of theirs brought it and we munched on it all night til it was gone! I love this recipe for picnics, potlucks and tailgate parties. It's a much less messy way of enjoying chicken wings. My oldest son loves it. You can make it as spicy hot as you want...or leave it mild. It's best served warm, but you can also eat it cool."
"This baba ganoush recipe is from Williams-Sonoma's Small Plates by Joanne Wier, published 1998"
"These Italian appetizers are crunchy and delicious dipped in a warm marinara sauce. They are very addictive! Make a bunch, you'll need to have a lot!"
"This recipe was sent to me by my mum,who thought that her beloved grandchildren might enjoy them! The first time I made them they didn't even get a chance to go cold,as the children and I devoured them.I have since made them to take to our local playgroup end of term party,and once again,children and parents alike loved them.They are so simple and delicious,and a great way to get some extra veggies into your children.Perfect for picnics and lunchbags.I often pack a few in a tub for when we go shopping for child friendly snacks.I should imagine that these would be good served warm with pre dinner drinks or as part of a finger buffet."
"These tuxedo-clad tidbits are actually ripe olives stuffed with a mildly seasoned cream cheese filling."
"The secret to my spanakopita is 3 kinds of onion - red onion, spring onions and leek. If you are lacking one, just add more of the others, but this is the 'secret ingredient' to an excellent pie. Enjoy!"
"This was from a Granny's coupon. We had it last night and it is another zucchini hit!"
"This recipe was given to me by a friend. I have made it several times, and it doesn't last long! It does take a while to prepare, but it is worth it. Great presentation and delicious flavors."
"I love fried mushrooms! I learned how to make these from a chef at a 5-star restaurant about a year ago. You can also use the batter to make fried onion rings. YUM!"
"Wow! These peanuts are addicting! They are easy to make and would be great for a party. Make sure to drain very well after cooking or they will be greasy. The recipe comes from the Betty Crocker Christmas cookbook."
"Ready, Set, Cook! Special Edition Contest Entry. Crispy creamy potato cakes topped with tart goat cheese and sweet roasted red bell pepper. Little bites of heaven! Make approximately 1 dozen."
"My friend, Lan, who is Vietnamese, showed me how to make these delicious and healthy spring rolls. These are served cold and are NOT fried. They do require some skill to roll - unless you've made these before, you may want to have extra rice papers on hand in case you tear some! It is crucial to use only fresh herbs etc. in this dish, however you can use any cooked meat or fish combo that you prefer. Vegetarians may omit meat altogether. The prep time given is how long it should take - but first timers may find it takes longer to roll."
"These are the best crab cakes I've ever eaten. I got the recipe from Cuisine magazine. Every time I make them I hear alot of oohs and ahhs and requests for the recipe. There's a local family-owned restaurant in town known for their crabcakes. My teenage niece said they were the only crabcakes she likes, until she tried these. These are even better."
"A true Southern delicacy! I didn't know I even liked Pimento Cheese! This stuff is addictive... so addictive I am having a lock installed on my refrigerator (not to keep me out - but in case the neighbors find out!). I have picked at Pimento Cheese spreads at parties and potlucks but never have the desire to make my own... and then I was asked if I would make a batch for a friend...This is a cross between her mom's recipe and my creativity. Great on Celery Sticks, Crackers, Bread... even straight out of the bowl! Even picky four year olds liked it!"
"This recipe is a healthy, fresh alternative to the popular, breaded version."