Fried Green Tomatoes

Southern-style fried green tomatoes are a crisp, tangy, and boldly savory appetizer. Sliced unripe tomatoes that are dredged in flour and cornmeal before being skillet-fried to buttery-brown perfection. You can also fry up red tomatoes with this recipe but make sure they are not overripe or they will be mushy. Thank you All Recipes

4 large green tomatoes
2 eggs
½ cup milk
1 cup all-purpose flour
½ cup cornmeal
½ cup bread crumbs
2 teaspoons coarse kosher salt
¼ teaspoon ground black pepper
1 quart vegetable oil for frying

• Slice tomatoes 1/2 inch thick. 
• Discard the ends.
• Whisk eggs and milk together in a medium-size bowl. 
• Scoop flour onto a plate. 
• Mix cornmeal, bread crumbs and salt and pepper on another plate. 
• Dip tomatoes into flour to coat. 
• Then dip the tomatoes into milk and egg mixture. 
• Dredge in breadcrumbs to completely coat.
• In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan)
• Heat over a medium heat. 
• Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. 
• Do not crowd the tomatoes, they should not touch each other. 
• When the tomatoes are browned, flip and fry them on the other side. 
• Drain them on paper towels.

Spicy Cranberry Barbecue Meatballs

Just three simple ingredients. Can be made on the stove top, or in your slow cooker. A great appetizer or serve with rice for a simple weeknight meal. Thank you Yellow Bliss Road

2 14-ounce packages frozen meatballs (if using homemade, about 55-60 small)
1 14-ounce can whole cranberry sauce
1 17-ounce bottle spicy barbecue sauce

• Combine sauces over medium heat in a large deep skillet and cook until bubbly.
• Add meatballs in a single layer and stir to coat completely. 
• Reduce heat to medium-low, cover and cook until meatballs are 
• heated through; about 15 minutes for frozen.
• Remove cover and continue to cook for several minutes, stirring occasionally, until sauce is reduced and completely coating the meatballs.
• Serve on their own as an appetizer, or as a main dish over rice.

Brie en Croute

Baked until the cheese melts, this elegant appetizer is topped with dried cranberries, apricot preserves and toasted almonds. Serve with cracker. Thank you Allrecipes

1/2 package Pepperidge Farm® Puff Pastry Sheets

1 egg  
1 tablespoon water  
1/2 cup apricot preserves or raspberry jam  
1 (13.2 ounce) round Brie cheese  
1/3 cup dried cranberry, softened*
1/4 cup toasted sliced almonds  
1 (26 ounce) package Pepperidge Farm® Entertaining Cracker Quartet Collection

• Thaw pastry sheet at room temperature 30 minutes. 
• Preheat oven to 400 degrees F. 
• Mix egg and water.
• Unfold pastry sheet on lightly floured surface. 
• Roll into 14 inch square. 
• Cut off corners to make a circle. 
• Spread preserves to within 1 inch of pastry edge. 
• Sprinkle cranberries and almonds over preserves. 
• Top with cheese. 
• Brush edge of circle with egg mixture. 
• Fold two opposite sides over cheese. 
• Trim remaining two sides to 2 inch from edge of cheese. 
• Fold these two sides onto the round. Press edges to seal. 
• Place seam-side down on baking sheet. 
• Decorate top with pastry scraps if desired. Brush with egg mixture.
• Bake 20 minutes or until golden. 
• Let stand 1 hour. Serve with crackers.