by Cate Bogue | Jan 30, 2021
BACON DOUBLE CHEESEBURGER DIP (Adapted from Closet Cooking) BACON DOUBLE CHEESEBURGER DIP(Adapted from Closet Cooking)1/2 lb ground beef6 strips bacon, cut into 1 inch pieces1 small onion, diced1 clove garlic, chopped4 oz cream cheese, room temperature1/2 cup sour...
by Cate Bogue | Sep 21, 2019
MOZZARELLA BAR For the MOZZARELLA BAR, you slice fresh mozzarella and serve with crostini, arugula, piquillo pesto, roasted tomatoes, mushroom tapenade, balsamic vinegar and red pepper flakes. Then you place all on the table or on your kitchen counter and allow your...
by Cate Bogue | Sep 21, 2019
MY DEVILED EGGS I’ve been making deviled eggs this way for years. I am not a fan of putting mustard or vinegar in egg salad (or deviled eggs). All they need is mayo (good mayo!) and seasoning. The paprika sprinkled on top gives them a tiny kick and makes them more...
by Cate Bogue | Sep 21, 2019
PROSCIUTTO TOPPED MELON One of my favorite appetizers is this salty/sweet one! The combination of sweet melon, salty prosciutto with basil and black pepper is my idea of perfection! And…it’s super easy to prepare.cantaloupeprosciuttobasilfreshly ground...
by Cate Bogue | Sep 21, 2019
PROSCIUTTO STUFFED MUSHROOMS Easiest appetizer in the world, AND it’s my personal favorite. I got it from my mother years ago, and it’s still my “go to” for a quick delicious appetizer. The saltiness of the prosciutto mixed with the creaminess...
