On a medium-floured surface, unfold puff pastry sheet so that it lays flat. Use fingers to pinch the two sides of the creases together to reinforce the dough.

Using a rolling pin, stretch the puff pastry by about ¼ inch on all sides so make it slightly thinner.

Spread the leftover spinach artichoke dip evenly over the entire sheet, going very close to the edges.
Roll tightly from one short edge to create a smooth, even roll.

Using a sharp knife or a blade pizza cutter, cut 12 pinwheels, about ½ to ¾ inch wide.

Place pinwheels flat on a parchment-covered baking sheet at least 1 inch apart as the pinwheels will puff up during baking. Reshape any as needed to make round again after cutting. Sprinkle a little grated Parmesan on top of each.

Bake for 18–20 minutes or until the puff pastry and the Parmesan topping are golden brown. Serve warm or cold.

Add sliced bread to a baking tray and drizzle with olive oil. Place in the middle of the oven for around 3–5 minutes, keeping an eye on it to make sure it doesn’t burn.

Top bread with tomato mixture and a dusting of Parmesan. Serve immediately.

Spread each square into a muffin tin with your thumb so that crust comes to the top of each. Fill each with 2 teaspoons cheese, 1/2 teaspoon preserves, and 1/2 teaspoon pecans. Bake 14–20 minutes until golden brown and tops are crusty. Serve warm.

Makes 24.

Use a box grater to grate the roma tomatoes and place them into a bowl. Add remaining ingredients (except bread) and stir until well mixed.

Spread onto toasted bread, top with optional ham or prosciutto, and devour!

Blend salmon mixture, beginning on the low setting, then gradually increase speed to medium high. Blend until mixture is thick and smooth, about 2 minutes. Transfer to an airtight container, cover and chill for 2 hours or until set.

While salmon spread is chilling, heat red wine vinegar in a small saucepan over medium until it is just beginning to boil. Place cherries in a mug and pour the hot vinegar over. Stir to coat and allow to soak for 30 minutes. Drain and chop cherries, set aside until ready to serve.

Spread the salmon mixture over crisp bread crackers. Top with pickled cherries, a sprinkling of chives, and flaky sea salt. Serve on platters, or set up a buffet with the salmon spread and garnishes in individual ramekins, if desired. Goes great with Pinot Grigio!

Fill pan halfway with water and cover olives with a small amount of good olive oil. The liquid should come up about 2/3 of the way. Stir and let stand for about 1 hour. Heat over low heat until warm—don’t boil, just warm.

Make little balls of the rice mixture the size of your palm and put each one through the breading procedure with the flour first, then the eggs, then the breadcrumbs. When you’ve breaded all of your arancini, set the platter in the fridge for an hour to set. Once the chilling time is almost up, fill pot with 4-5 inches of canola oil and heat it up on medium high heat. Set a deep fry thermometer in to monitor the heat and make sure it gets to and stays around 350ºF. Fry the arancini in batches of 6, with each batch taking about 3–4 minutes. They should get completely crisp and golden. Transfer them with a slotted spoon to a paper towel lined plate as you fry them so the grease drains. Serve immediately hot and enjoy!

Cook onion mixture over medium-high, stirring occasionally, until onion is very soft and most of the liquid has evaporated. This will take about 45 minutes, more or less depending on your stove and the skillet you use. A nonstick skillet works great for this!

Cut cheese slices into 8 pieces each, enough to yield two small squares per fillo cup.

When filling ingredients are prepped, preheat oven to 375ºF and fill the filo cups. Place a small amount of Parmesan cheese in each cup, followed by about 1 teaspoon of the onion mixture (use it all up!). Top each cup with two small pieces of melting cheese.

Bake cups for 20 minutes until cheese is bubbly. Top with fresh thyme leaves and serve hot. For potluck events, I bake these right before I leave and serve them at room temperature, or assemble them and bake them at the host’s house if appropriate.

Preheat oven to 400°F.

In a nonstick skillet, sauté onion and garlic in the olive oil just until onions are translucent. Allow mixture to cool while you prepare the stuffing.

Mix cream cheese, mayonnaise, and sour cream together. Make sure to fully distribute the cream cheese by pressing the flat part of a silicon spatula down into the mixture to spread the lumps.

Add parsley, basil, chives, red pepper flakes (optional), ¼ cup (4 tablespoons) Parmesan, and Mrs. Dash. Stir to distribute well.

Add shrimp, mozzarella, and cooled sautéed onions and garlic and stir. Sprinkle with salt to taste.

Stuff mushrooms using a cookie dough scoop or a teaspoon. Add ½ teaspoon at a time so that you can fill the cavity of the mushroom cap with stuffing before adding more on top. Use enough stuffing to create a little height, but don’t overdo or the the top will fall over during baking. Make the tops relatively flat so they will hold the crumb topping.

Place on a large baking sheet with sides, evenly spaced. Melt butter and mix with remaining Parmesan and panko crumbs. Stir and toss until entire mixture is even and crumbly. Drop approximately 1/2 teaspoon of the crumb mixture on top of each mushroom. Don’t worry if some falls onto the pan.

Bake for 30 minutes or until mushrooms are cooked and the tops are a beautiful golden brown. Cool for 10 minutes or so, then serve warm.

Use a big, heaping tablespoon to scoop the filling into the center of each puff pastry square. Bring the corners together on top of the filling to help enclose it, but it’s ok if some goes through the sides. It’s unavoidable. Brush the beaten egg on each puff, then bake them for 25–30 minutes. The puff pastry should be golden and crisp, with the filling set. Let them cool for a few minutes, then run a knife gently around the edge of each one to help loosen them from the tin. Serve immediately and enjoy!