Tag Archives: appetizer

Strawberry Salad with Poppy Seed Dressing


Strawberries are ready to be picked in South Carolina, and what a great way to enjoy them!

  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons Champagne vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons grated sweet onion, such as Maui
  • 2 tablespoons sugar
  • 1 teaspoon poppy seeds
  • 10 ounce mixed baby greens
  • 2 cups quartered strawberries
  • 1/2 cup toasted sliced almonds
  • 1/2 cup crumbled feta cheese


Whisk oil, vinegar, salt, mustard, onion, sugar, and poppy seeds in a medium bowl until blended. Add remaining ingredients except for feta and toss to coat. Sprinkle with feta.



Hot Wings – Slow Cooker


I have never prepared hot wings at home, even though I enjoy them. I might just have to try this!


4 pounds chicken wings

1/2 cup cider vinegar

1 tablespoons hot pepper sauce

1 cup barbecue sauce


Rinse chicken wings in cold water. Place ingredients in crock in order listed, pouring barbecue sauce over all. Cover and cook on:

low for 6 hours or high for 3 hours.

Salsa con Queso – Slow Cooker


Easy, yummy salsa con queso!


1 (2 pound) loaves pasteurized processed cheese spread, cut in 2-inch pieces

1 quart salsa

2 (6oz) cans chopped green chilies, do not drain

1-2 tbsp chili powder

1 tsp garlic powder

1 (8oz) bag shredded Monterrey Jack cheese


Combine all ingredients in the crock. Stir well. Cover and cook on:

Low for 3 hours or High for 1.5 hours.

Stir halfway through cooking time.

Makes about 2.5 quarts.

Double all ingredients except salsa (use 1.5qts) and chili powder (use 2-3 tbsp) for 5 quarts.

Sweet & Pungent Meat Balls – Slow Cooker Meal


We’ve all had these before, but you might not have had the recipe. Here it is!


2.5 pounds frozen cooked meatballs

1 (12oz) jar grape jelly

1 (12oz) jar currant jelly

1 (12oz) bottle chili sauce

1 (12oz) bottle cocktail sauce


Combine all ingredients in the crock. Stir well. Cover and cook on:

Low for 6 hours or High for 3 hours.

Makes about 3 quarts.

Double the entire recipe to make 5 quarts.

Swedish Meatballs



2.5 pounds frozen cooked meatballs

1 (10.5 oz) can cream of mushroom soup, undiluted

1 (10.5oz) can golden mushroom soup, undiluted

1 (14oz) can beef broth

1 (3/4 ounce) envelopes brown gravy mix


Combine all ingredients in the crock. Stir well. Cover and cook on:

Low for 6 hours or High for 3 hours.

Makes about 3 quarts.

Roasted Plantains


I’ve always loved plantains, and this is an easy way to prepare them at home.


4 ripe (blackened) plantains

cooking spray

1 orange, cut in half

2 tsp brown sugar

1 tsp ground cinnamon


Preheat oven to 350 degrees. Spray large, shallow baking dish with cooking spray.  Peel plantains and slice in half lengthwise.  Cut each section at an angle into 5 slices. Keeping the pieces together , transfer to baking dish. Repeat.

Squeeze orange juice over plantains. Sprinkle with brown sugar & cinnamon. Bake 30 minutes or until tender.


Boursin cheese spread


This was a recipe shared with me by one of the French teachers I worked with when I taught high school. It is delicious!


1 clove garlic

2 8oz packages of cream cheese, softened

1 cup butter, softened

1 tsp oregano

1/4 tsp basil

1/4 tsp dillweed

1/4 tsp marjoram

1/4 tsp thyme

1/4 tsp pepper

(all herbs are dried)

Directions:In food processor – process garlic until fine. Add cream cheese and remaining ingredients. Process until smooth stopping twice to scrape sides. Keeps a couple of months in the freezer or several days in the refrigerator.