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Dec 032012

Bacon Roll Ups With Crab

More goodies for your party, to please your guests! Kenny and I love to serve finger foods when we have guests as most of them can be made ahead of time to free the cook up so he or she can do more visiting with their friends. Now this dish can be prepped ahead of time but it needs to be cooked at the last minute, which is not a big deal, just pop it in the oven while you’re getting out the other dishes. Love the flavor of the crab and bacon together. I like to use fresh crab meat if I have it on hand!

Bacon Roll Ups With Crab
  • ½ cup tomato juice
  • 1 egg, beaten
  • 1 cup plain dry bread crumbs
  • 1 teas fresh chopped parsley
  • ¼ teas seafood seasoning powder
  • Salt and pepper to taste
  • 1 can (6 oz) crab meat, drained, rinsed and all shell removed
  • 12 slices bacon, cut in half
  1. Combine the tomato juice and egg and mix well.
  2. Add bread crumbs, parsley and season with seafood seasoning, salt and pepper.
  3. Add crab meat and mix well.
  4. Spread mixture onto bacon slices, roll up and fasten with a toothpick.
  5. Cook under broiler, turning often, until bacon is nicely browned and crispy.


Hope you enjoy!

Dec 012012

Chunky Eggplant Spread

If you’re hosting parties during the holiday, it’s nice to have different spreads to top cocktail bread or crackers. I remember my mom having all different kinds of hors d’oeuvres during the Christmas season to share with guests who would stop by for a cocktail and to wish us a Merry Christmas! I wonder now if it was just to get some of my mom’s good cooking, but they never did come empty handed, as they  always showed up at the door bearing all kinds of goodies from bottles of wine to home baked cakes and pies to share with us, lots of good memories of my mom during the holidays baking up a storm!

Chunky Eggplant Spread
  • 1 medium eggplant
  • 1 large sweet onion
  • 1 garlic clove
  • 3 medium tomatoes
  • ½ cup olive oil
  • 1 teas salt
  • 1 tbsp finely minced fresh parsley
  1. Bake eggplant whole in a 375 degree oven until soft but still firm; cool enough to handle, peel and dice in small pieces.
  2. Peel remaining veggies and chop in tiny pieces.
  3. Mix all veggies with the olive oil, salt and parsley and mix thoroughly.
  4. Chill over night and serve on your favorite crackers, toast points or cocktail bread.


Hope you enjoy many happy times during the holidays with friends and relatives!

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