Fresh and light, this Goat Cheese with Lemon and Rosemary is an easy and tasty appetizer you can serve in both in the summer and winter. I first enjoyed this when my sister served this before a holiday meal. Bring it to a potluck or a party. Your guests will Ooo and Ahh!
The secret is fresh rosemary. I have it growing in my garden and I love the aroma as well as the flavor it brings to so many dishes.
Goat Cheese with Lemon, Garlic and Rosemary
1 5 oz. log of goat cheese
zest of one lemon
1/8- ¼ cup extra virgin olive oil
1 large clove of garlic, finely chopped
1 tsp fresh rosemary, finely chopped
salt to taste
Mix all ingredients but the goat cheese together. Place the goat cheese on a small dish with a lip and pour the mixture over the cheese. Marinate for 4 hours to allow the flavors to mingle. Sprinkle with a little more rosemary to taste and garnish with a sprig. Serve with water crackers. Enjoy!
My sister Tomi is a great cook and has the gift of hospitality. One Christmas she and her family were visiting us from the east coast and we decided to throw a cocktail party to introduce them to several of our neighbors and friends. At about 8pm the cocktail party turned into a dinner party and we looked at each other saying “What can we make for a party of 12?” Tomi quickly offered to whip up a hearty pasta dish sure to satisfy the hungry bunch. Sure enough, the super easy and delicious pasta was a hit.
I now make it for Sunday night dinner and always think of my sister when I make it. D-E-L-I-C-I-O-U-S! The recipe below is modified for 6-8 people.
Ingredients Continue reading
We make this classy appetizer every holiday. My Great Aunt Lillian Vogt gave me the recipe when I was a child. She has since passed away but I always think of her when I make this and it makes me smile. I hope it makes you smile too.
Aunt Lillian’s Crab Dip
1 can cream of celery soup
1 8 oz. package of cream cheese (look for reduced fat cream cheese that is labeled Neufchatel. It is healthier)
1 cup celery, finely minced
2 small cans of crabmeat
2 small bunches of green onions (finely chopped)
1 envelope of gelatin
Directions: Continue reading
This recipe came from my Great Grandma Emily!
Emma’s 10 Cup Cookies
1 C. semi sweet chocolate chips
1 C. chopped walnuts or pecans
1 C. raisins (I like dried cherries)
1 C. flaked sweetened coconut
1 C. Quaker oats (I use regular but quick cooking oats works too)
1 C. vegetable shortening (Crisco)
1 C. creamy peanut butter
1 C. granulated sugar
1 C. lightly packed brown sugar (light or dark)
1 C. flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt