Appetizers | The Hungry Mouse

Maple-Glazed, Bacon-Wrapped Apricots

Tuesday, April 23, 2013

Forget candy, this is my kind of treat. A friend sent me the link from someone’s Facebook page, and I knew I had to try them right away….

Thursday, January 12, 2012

Step-by-step instrux for making sweet and savory turnovers, stuffed with apple, bacon, and cheddar cheese–and fragrant with warm spices.

Tuesday, November 1, 2011

This is my appetizer entry in the Breakstone’s Battle of the Kitchen Bloggers! Check out what Food Network’s Sandra Lee thinks of my recipe! Plus, you can vote and enter to win a grand prize of $2,500!

Monday, September 19, 2011

I put figs in the same camp as black licorice: People love them—or hate them. There never seems to be a middle ground. If you’re in the first…

Monday, April 4, 2011

See, I do eat vegetables. (Granted, they’re almost always wrapped in some kind of pork product, but still.) Asparagus, even! Some folks would say it’s not possible. When…

Tuesday, February 8, 2011

I’m pretty sure I’d be tempted to eat almost anything if you wrapped it in bacon or prosciutto. This is my take on the classic appetizer, bacon wrapped scallops. This recipe swaps in prosciutto, bacon’s paper thin, salty cousin, which practically guarantees that your scallops will always come out of the oven wearing a crisp little coat.

Saturday, January 29, 2011

I get a lot of questions about how to properly cook shrimp and seafood. In a lot of cases, fresh seafood is at its best when it’s prepared…

Thursday, January 6, 2011

Baked Brie should win some kind of prize for Most Impressive Looking Appetizer that Took Almost No Work to Prepare. This is a great appetizer to throw together when you have unexpected guests. Once you have a wheel of brie (the little ones are just fine), you can put it together with stuff from the pantry (frozen puff pastry, nuts, jam).

Thursday, December 23, 2010

Be still my heart. I think I would eat these every day if I could. It’s definitely my new favorite munchy type thing. These h’ors d’oeuvres are really easy to throw together on the fly. The outside crust is unbelievably crunchy and flavorful. The inside cheese is warm, creamy, and really smooth. The combination makes for a killer app.

Monday, December 13, 2010

Here’s a sneak peek at this week’s recipes, which will feature a trio of festive holiday appetizers. The best part? You can do a lot of the cooking ahead of time.