With only a few left to share, we’re excited to bring you another entry for the FBC Appetizer Contest! The deadline has passed and the winner will be announced on Friday.
In the meantime, Charmian of The Messy Baker put the Blend & Extend method to good use in these party favourites. Her recipe for Beef and Mushroom Samosas would be a hit at any get-together. Try them yourself at home!
We’re quickly sharing the final spectacular submissions for the FBC Appetizer Contest. With the deadline passed and Friday’s winner announcement right around the corner, we’re posting the appetizer recipes that came in just in time.
These Beef and Shiitake Wonton Cups were one of those entries. Dana of Killing Thyme got creative in the kitchen with the Blend & Extend method.
Our FBC Appetizer Contest has officially come to a close. A number of entries came in under the wire and we’ll be sharing those before revealing the big winner on Friday!
Heather of The Tasty Gardener made great use of her long weekend making these Blend & Extend inspired Beef and Mushroom Taquitos!
It’s officially September. It’s back to school time. Oh, and it’s raining.
There’s no sense in complaining, especially because this rainy, cool weather means it’s soup season! It also means that Christina of Strawberries for Supper is sharing another wonderful Blend & Extend recipe.
Have her Porcupine Meatballs ready for when the kids come home from school, and treat yourself to a bowl of Italian Meatball Soup. Find the full recipe over on her blog, Strawberries for Supper.
I think we’ve all been asking ourselves where this summer has gone! We announced our exciting “Appetizer Spotlight Contest” way back in the first week of July and now, we’re at the end.
The contest closes this Sunday! If you were hoping to get your favourite recipe in, now is the time. The winner will have their appetizer featured at the Blend & Extend booth during the Friday night reception of the Food Bloggers of Canada Conference in Vancouver. Not only that, but the recipe will be prepared by the praised Executive Chef Ned Bell of the Four Seasons Vancouver.
Let’s take a look at the competition, shall we?