Cheese & Basil Pepper Spirals
1 red bell pepper
2 oz cream cheese, softened
½ teaspoon dried basil leaves
1/8 teaspoon garlic powder
Place red pepper on baking sheet. Place under conventional broiler 4 to 5 inches from heat. Broil for 15 to 18 minutes, or until skin of pepper blisters and darkens, turning several times. (skin may blacken in some areas).
Place pepper in brown paper bag, using tongs. Roll top down tightly. Let pepper sweat for 15 minutes in bag. Remove pepper from bag. Using thin-bladed knife, peel off skin, working in sections from top to bottom.
Cut peeled pepper in half lengthwise. Remove core and seeds. Make tiny slits in bottom of each pepper so halves lie flat. Place on paper towels. Gently pat dry. Set aside.
Place cheese in small bowl. Stir in basil, garlic powder and cayenne. Divide cream cheese mixture in half.
Place each pepper half on a sheet of plastic wrap. Spread each pepper half evenly with cheese mixture. Starting with longer side, roll up peppers, jelly roll style, using plastic wrap to lift and roll.;
Wrap each roll-up in plastic wrap. Chill two hours or until firm. Slice each roll-up into 12 spirals. Serve on Melba toast.
2 packages of 8oz cream cheese, softened
1/3 cup beer
1 envelope ranch salad dressing mix
2 cups shredded cheddar cheese
In a large bowl, mix the cream cheese, beer and dressing mix until smooth, add cheese and continue to mix until blended.
Serve with pretzels.
Yield: two 9” pancakes.
1 T sugar
½ t salt
2/3 cup sifted flour
2/3 cup milk
2 T soft butter
Heat oven to 400 degrees.
Butter two 9” cake pans.
Put eggs in blender container, cover and process at ‘stir’ until light yellow in color.
Add remaining ingredients; process until smooth.
Pour into prepared pans and bake 20 minutes; then reduce heat to 350 degrees and bake 10 minutes.
Slide onto hot plates. Serve with powdered sugar and butter or maple syrup and fresh berries
Puree or finely chop canned peaches and add to batter before baking.
Buffalo Chicken dip
Time: overnight + 40 minutes
4 boneless skinless chicken breast halves, (about 2 pounds)
Hidden Valley Ranch dry mix dressing packet
1 bottle of Frank's Hot Sauce (12 ounce)
2 packages cream cheese (8 ounce )
1 bottle of Ranch dressing (16 ounce)
1/2 cup chopped celery (optional)
8 ounces shredded Monterey Jack or sharp Cheddar cheese or combo thereof
Night before: place chicken in crock-pot sprayed with cooking spray. Sprinkle a little Hidden Valley Ranch dressing mix over the chicken. Add white wine and cook on low for 8 hours. Shred for recipe.
Preheat oven to 350 degrees. In a 13x9x2 inch baking pan, combine the shredded chicken meat with entire bottle of Frank's hot sauce, spreading to form an even layer.
In a large saucepan over medium heat, combine the cream cheese with entire bottle of Ranch dressing, stirring until smooth & hot.
Pour this mixture evenly over the chicken mixture to form a 2nd layer.
Sprinkle celery over top. Bake uncovered for 20 minutes, then sprinkle cheese over top and bake uncovered for another 15 or 20 minutes until hot & bubbly; you don't want the top to get browned or it will be hard. Let stand 10 minutes before serving hot/warm with celery sticks or Tostidos.
Prep Time: 5 Minutes
Cook Time: 7 Minutes
Ready In: 12 Minutes
Yield: 6 servings
1 French baguette
1 tablespoon olive oil
Preheat oven to 350 degrees F (175 degrees C).
Slice the baguette into 1/2 inch thick diagonal slices. Arrange in a single layer on a baking sheet.
Toast in oven for 5 minutes or until crunchy (turn to toast both sides)
Mix olive oil, garlic powder, oregano and basil. Brush on top of each bread slice
Sprinkle with parmesan and grated provolone
Top with either diced tomatoes or sliced roasted red peppers (tomatoes were the most popular)
Cover with shredded mozzarella
Drizzle with oil
Bake in the preheated oven for 10 minutes, or until the cheese is bubbly and bread is toasted
Chocolate Raspberry Truffles
Prep Time: 10 minutes
Cook Time: 3 minutes
Chilling time: 1 hour
Yield: 4 dozen
1 (14-ounce) can eagle brand sweetened condensed milk (not evaporated milk)
¼ cup raspberry liqueur
2 tablespoons butter or margarine
2 tablespoons seedless raspberry jam
2 (12-ounce) packages semisweet chocolate morsels
Coatings: confectioners’ sugar, colored sugar, finely chopped walnuts, nonpareils, chopped coconut
Microwave first 4 ingredients in a large microwave-safe bowl at high 3 minutes.
Stir in chocolate morsels until smooth. Cover and chill 1 hour.
Shape mixture by tablespoonfuls into balls, and roll in coatings
Adapted from Rachel Ray’s “You Won't Be Single For Long Vodka Cream Pasta” (which ironically was the first meal I ever cooked for my then-boyfriend, now-husband)
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta (i.e. penne rigati)
1/2 cup heavy cream
20 leaves fresh basil, torn
Chicken, cubed and cooked (optional)
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes
Add vodka to the pan. Reduce vodka by half (approx. 2 or 3 minutes.)
Add chicken stock and tomatoes.
Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta as directed on package.
Stir heavy cream into sauce. Add chicken (optional).
When sauce returns to a bubble, remove it from heat.
Drain pasta. Toss hot pasta with sauce and basil leaves.
1/2 pound pasta (rigatoni, penne, spaghetti)
1/4 pound Italian sausage, casing removed
Crushed garlic to taste
1 onion, sliced/chopped
1 pepper, sliced/chopped
Extra virgin olive oil
1 jar pasta sauce (four cheese, spinach and cheese, etc)
1/2 teaspoon dried crushed red pepper
2 oz cream cheese
Cook pasta according to directions on package; drain
Remove casing from sausage, break up and cook in large pot over medium-high heat until no longer pink, stirring frequently and breaking up with back of wooden spoon.
Add garlic, pepper and onion; sauté with EVOO until soft, about 2 minutes. Drain off excess oil and return pot to medium-high heat.
Stir in pasta sauce, crushed red pepper, and cream cheese. Stir until well blended.
Add pasta. Season to taste with salt and pepper.
Sprinkle with parmesan.
5 flour tortillas
1 lb beef
1 cup water
1 can black beans
Brown ground beef
Add water and taco seasoning. Bring to a boil.
Add black beans and some cheese
Place one tortilla at bottom of ungreased glass baking dish
Layer beef mixture and tortillas
Top with cheese
Bake on 400 for approx 20 minutes