Swap Party Results

So the swap party was a lot of fun. We all brought a few things to swap with others-except Brenda - how many things did she bring?

So we started out by eating - of course. The biggest hits of the night were the stuffed mushrooms, the stuffed cherry tomatoes and the marinated mozzarella! The skewers were okay (we have beef, chicken, pork and shrimp) but I don't care how long you soak bamboo skewers in water they still catch on fire on the grill!! Once we sampled everything we started the swap - Sharon was first, then me, then Danielle, then Brenda and last was Colleen!! And Brenda was so happy about the things she got that she left her camera at my place! Score for me - thanks for the great swap Brenda!! Lol - I'm returning it to her!

Keep watching for the next party and date!!!

In the meantime here are the recipes for the favorites! Brenda and I are having a bit of trouble with the pics but will straighten it out soon and I'll post some pics for you all to see - hopefully by tomorrow!

Italian Marinated Mozzarella
(this is from thatsmyhome.com)
1 c. olive oil
1 glove garlic, thinly sliced
12 black peppercorns
3 large sprigs of fresh rosemary
1/4 tsp. salt
Pinch of red pepper flakes
12 oz. fresh mozzarella, cut in 1-inch cubes.

Warm olive oil in medium skillet over medium heat. Add garlic, peppercorns, rosemary, salt and red pepper flakes. Remove from the heat and let cool to room temperature. Remove the rosemary sprigs. Pour the oil over mozzarella.

Let stand at room temperature for several hours or cover and refrigerate for up to 4 days. If refrigerated, bring to room temperature before serving.

Serves 6 to 8 as an appetizer.

Bacon Stuffed Cherry Tomatoes
(from busycooks.about.com)

2 pints cherry tomatoes
3/4 c. mayonnaise
1/2 c. freshly grated Parmesan cheese (not packaged)
1/8 tsp. garlic powder
1/2 tsp. dried basil leaves
16 oz. pkg. bacon, crisply cooked, drained and crumbled

Cut the top off each cherry tomato, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulps. Place each tomato upside down on paper towels to drain.

Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the bacon mixture. Chill in fridge for at least 2 hours to blend flavors. To serve, I like to line the serving tray with parsley to keep the little tomatoes from rolling around. It's very pretty too. You need to use curly parsley to keep them upright - lettuce won't do the trick.

Serves 8

Triple Cheese Stuffed Mushrooms
(from Paula Deen)

48 med. white mushrooms (2 lbs.)
1 pkg. (10 oz.) frozen chopped spinach, thawed
4 oz. feta cheese, crumbled
2 oz. cream cheese, softened
1/2 c. finely chopped green onions
salt
1/2 c. freshly grated Parmesan cheese

Preheat oven to 350 degrees. Using damp paper towels, wipe mushroom caps clean; remove and discard stems, or save for another use. In colander, squeeze liquid out of spinach until dry.

In large bowl, mix spinach, feta, cream cheese, green onions and 1/2 tsp. salt until well combined. Fill each mushroom with heaping teaspoon spinach mixture; top with Parmesan.

Transfer to 15 1/2" to 10 1/2" jelly-roll pan; bake 20 minutes or until mushrooms are tender and filling is golden brown.

You should try making these wonderful little treats yourself. Have a great cooking day!