summer appetizers

More than chips and dip! Try these crowd pleasing summer appetizers…

Put away the chips and drop the dip! Whip up these summer appetizers, and everyone at the barbecue will be piling up their plates!

Nettie Frank shares three recipes that are sure to please a crowd.

Find all of Nettie’s recipes on her website,

Savory Cheesy Bread Pudding

Serving size: 13×9 casserole dish

Pre-heat oven to 365 degrees

Bake for 45-55 min.


  • 1 French bread loaf – cut up in small cubes
  • 2 cups Milk
  • 1 1/2 cups Heavy Cream
  • 8 Eggs
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 1 T. Garlic salt
  • 1 T. Dried onions
  • 1 T. Fresh basil – chopped
  • 1 T. Fresh rosemary – chopped
  • 3 cups shredded mozzarella cheese
  • 1 cup pepperoni
  • Marinara sauce


1. In large bowl combine milk, cream, eggs, salt, pepper, garlic salt, dried onion and fresh herbs. Whisk together until smooth and creamy.
2. Using a baking spray, spray down dish.
3. Place diced up bread in dish, toss together the cheese, pepperoni and bread.
4. Pour milk mixture over the top. Make sure it mixes up with all the bread. Then press the top down with hands, making sure all bread is submerged.
5. Bake at 365 for 45-55 min. Serve with sauce.

Portobello Caprese

Serves 6 guests

Pre-heat oven to 400 degrees


  • 3 large portobello mushrooms
  • 2 Roma tomatoes – sliced
  • 1 pkg. fresh mozzarella – sliced
  • 3 T. Fresh Basil – chiffonade cut
  • 1 tsp. Salt
  • 1/2 tsp. Pepper


1. Wipe off mushrooms with a dry paper towel, any dirt. Do Not Rinse under water! Pop off stem, use a small spoon and scrape off the gills.
2. Using a cookie sheet lined with parchment, place the mushrooms bottoms up.
3. Season mushrooms with salt and pepper.
4. Shingle on the tomatoes, sprinkle on chiffonade if Basil, top it off with fresh mozzarella.
5. Bake for 15 min.

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