Last minute guests for the holiday, quick and simple appetizers

Honey-Garlic Glazed Meatballs

2 eggs

¾ cup milk

4 slices of white bread (crust removed)

¼ cup finely chopped onion

¼ cup finely chopped seeded jalapeños (optional)

¼ cup of Worcestershire sauce

2 tablespoons of soy sauce

2 tablespoons of A1 Sauce

1 pound ground beef (at least 80/20 or leaner)

1 pound ground pork

4 garlic cloves, minced or 4 teaspoons jarred minced garlic

1 tablespoon butter

¾ cup ketchup

½ cup honey

3 tablespoons soy sauce

To make the meatballs

In a small bowl place the white bread and cover with the milk. Let soak for 5 minutes. In a large bowl combine the onion, jalapenos, soy sauce, Worcestershire sauce, A1 sauce and eggs. Add the bread and milk to the bowl and mix together using a whisk or your hands. Add the ground meat and gently mix until just mixed being careful not to over mix or the meatballs will be tough. Make meatballs the 1/2 ounce size and place on a cookie sheet and bake for 5 to 8 minutes until meatballs are done.

To make the glaze

In a large saucepan, sauté garlic in butter until tender. Stir in the ketchup, honey and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Drain meatballs; add to sauce. Carefully stir to evenly coat. cook for 5 to 10 minutes.

Serve hot

3 heads of garlic roasted or ¼ cup of roasted garlic from a jar

2 tablespoons olive oil

12 ounces Brie cheese

1 pre-baked pizza crust (14 ounces)

½ cup sliced almonds, toasted

How to roast garlic

Remove papery outer skin from garlic (do not peel or separate cloves). Cut the top off each garlic bulb. Brush with oil. Wrap each bulb in heavy-duty foil; place on a baking sheet. Bake at 425 degrees for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl and mash.

To make the pizza

Remove the rind from the Brie and discard. Cut Brie into ¼ in slices. Place crust on a 12 in pizza pan. Spread with garlic. Arrange cheese slices over garlic; sprinkle with almonds. Bake at 450 degrees for 8-10 minutes until cheese is melted. Slice and serve.

1 pound of whole white mushrooms

1 tablespoon butter

1 tablespoon olive oil

½ cup chopped onions

2 tablespoons of chopped garlic

1 can diced ham, drained (optional)
1 cup fresh bread (processed in food processor)

¼ cup off parmigiano-reggiano grated

1 egg (slightly beaten)

1 teaspoon salt

1 teaspoon pepper

1 teaspoon red pepper flakes

2 to 3 tablespoons of olive oil for drizzling

Pre heat the oven to 350 degrees

Wipe off the mushrooms with a damp paper towel, remove the stems and chop them up. Place pan on medium heat and add the butter and oil. Once that melts add the onion and chopped mushrooms, and ham, cook for 5 to 7 minutes until soft. Add the garlic, salt, pepper, red pepper flakes, fresh bread crumbs, and remove from heat. Add the Parmigiano-reggiano and the egg, mix well. Place the mushrooms on a sheet pan coat with olive oil and place them on the sheet pan facing up. Stuff the mushroom mixture (1 to 2 tablespoons) into each cap. Place sheet pan into the oven and bake for 15 to 20 minutes. Serve