white bean crostini

For the White Bean Spread: 

2 cups Cannelini or Northern Beans 

2 tbsp olive oil

4 tbsp water 

1 tbsp fresh thyme

2 clove garlic 

1 lemon zest and juice salt and fresh pepper 

Crostini: 8-1/2" piece of baguette (4 oz), sliced into 1/4" pieces 

garlic clove 

olive oil spray 

extra thyme for garnish 

 balsamic vinegar 

Cut the bread into 1/4" thin slices. You can toast these in the oven with a little olive oil spray at 400° turning once until toasted or grill them. Once the bread is toasted, lightly rub it with a garlic clove cut in half. 

Now your bread is ready to top. Pureé in a small blender or magic bullet all the ingredients for the white bean spread. If it's too dry you can add a little more water or oil. Top each piece with 2 tsp of white bean puree and garnish with fresh thyme. Drizzle with a touch of balsamic right before serving.

green goddess dip

Puree 4 anchovies, 1 garlic clove and 2 tablespoons each of:
Chopped Basil
Chives
Tarragon
Parsley
Dill
Mix with 1 cup each of:
Sour cream
Mayo
add salt, pepper and lemon juice to taste.

Serve with pita chips!

artichoke squares

2 cans crescent rolls
1 can (14 oz) artichoke hearts drained and chopped
1 box frozen spinach, thawed and drained
3/4 cup grated parmesan cheese
2/3 cup Mayo
2/3 cup sour cream
1/8 tsp garlic powder

Heat oven to 375
unroll cans of crescents.crosswise into bottom of 15x10x1inch pan.press over bottom and up 1 inch of sides of pan.
Press perforations to seal.
bake 10 min.
In bowl mix remaining.ingredients, spoon over partially cooked crust. Bake 8-10 mind longer or until hot.

jalapeno popper dip

1pkg cream cheese (8 oz) softened
1/2 cup light or regular Mayo
1/4 lb. (4 oz) velveeta cut into 1/4 inch cubes
3 jalapeno peppers, seeded, finely chopped
12 ritz crackers, crushed
1 tbsp.butter,melted
1 green onion, sliced

Heat oven to 350
Beat cream cheese & Mayo in bowl.. stir in velveeta & peppers, spread into 9 inch pie plate.
Mix crumbs & butter. Sprinkle over dip.
bake 20 mind
top with onions.

Mac and Cheese

Ingredients

• 1 pound pasta, such as cavatappi
• salt
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups milk
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg
• 3 cups shredded cheese..i used a mix of asiago, swiss and cheddar
• 1 cup crushed potato chips
  5 slices cooked bacon, crumbled
  1/2 cup grated Parmesan, for topping

Directions

1. Cook pasta in a large pot of boiling salted water 1 to 2 minutes less than package instructions. Drain, rinse with cool water, and return to pot.
2. Meanwhile, heat 4 tablespoons butter in a medium saucepan over medium-high heat. Add flour; cook, whisking, 1 minute. Add milk, cayenne, nutmeg, and 2 teaspoons salt; bring to a simmer. Cook, whisking, until mixture is thick enough to coat the back of a spoon, 2 to 3 minutes. Whisk in cheeses until smooth. Pour over pasta; toss to coat
3. Transfer to all purpose pan..or 13x9 pan
4. Sprinkle the chips, bacon and Parmesan on top and bake uncovered to hot and bubbly in 350 degree oven for 30 minutes

cheesecake stuffed strawberries

24 large strawberries, hulls removed
12 ounces cream cheese, room temperature
1 1/2 teaspoons vanilla
1/4 cup, plus 2 tablespoons confectioners’ sugar (add gradually, to taste)
1/4 cup graham cracker crumbs
Place cream cheese in a bowl and microwave for 30 seconds, or until soft. Use an electric mixer to combine the cream cheese, vanilla, and sugar. (Add the sugar gradually)
Use a sharp knife to make a hole in the center of each strawberry (going as deep as you can without hitting bottom).
Spoon or pipe the filling into each hole. Sprinkle graham cracker crumbs on top!

melting snowmen cookie balls

1 pkg. (8 oz.)  Cream Cheese, softened

24 NUTTER BUTTER Cookies, finely crushed (about 3 cups)

2 pkg. (6 squares each) BAKER'S White Chocolate, melted or 1 pkg white choc chips melted

48 Mini OREO Bite Size Cookies

2 Tbsp. decorating icing

MIX cream cheese and cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip balls in chocolate; place in shallow waxed paper-lined pan, allowing excess chocolate to pool at bottom of each ball. Decorate with remaining ingredients as shown in photo.

REFRIGERATE 1 hour or until firm. Keep refrigerated. 

 

Sun Dried Tomato & Goat Cheese Appetizer

2 cans Pillsbury refrigerated buttermilk biscuits

1/2 cup mayonnaise

2oz. (1/2 cup) crumbled goat cheese

1/4 cup chopped drained oil-packed sun-dried tomatoes

1 teaspoon dried onion flakes

1 teaspoon dried pesto seasoning

1 tablespoon grated Parmesan cheese

Heat oven to 375°F. Separate biscuits;  cut each evenly into 2 layers, making 24 dough rounds. Press each in ungreased miniature muffin cup.  In small bowl, mix mayonnaise, goat cheese, tomatoes, onion flakes and pesto seasoning. Spoon about 1 1/2 teaspoons mayonnaise mixture into each dough-lined cup. Sprinkle each with Parmesan cheese. Bake at 375°F. for 10 to 16 minutes or until golden brown. Remove from muffin cups. Cool 5 minutes before serving.

 

apple scone pie

2 cups AP flour

1/3 cup granulated white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cut into pieces

1 large egg

1/2 cup milk

1 teaspoon pure vanilla extract

Filling:

1 pound Granny Smith Apples, peeled, cored, and cut into 1 inch chunks

2 tablespoons white sugar

1/4 teaspoon ground cinnamon

1/2 cup chopped pecans or walnuts

Glaze:

Milk or Cream

Granulated white sugar

Instructions:

Apple Scone Cake: Preheat oven to 350 degrees F and place rack in center of oven. Butter (or spray with a non stick vegetable spray) a 9 inch glass pie plate.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a separate small bowl whisk together the egg, milk, and vanilla extract and add to the flour mixture, stirring just until the dough comes together. Do not over mix.

Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half. Roll or pat one half of the dough into a 9 inch circle and transfer to the pie plate and pat onto the bottom and up the sides of the pie plate.

In a separate bowl toss together the cut apples, sugar, cinnamon, and nuts. Spread the apples evenly over the bottom of the dough in the pie plate.

Roll the remaining dough into a 9 inch circle, on a lightly floured surface, and gently place the dough over the apples. With your fingers seal the edges of the top and bottom crusts.

Brush the top of the dough with a little milk and sprinkle with white sugar. Cut a slit in the center of the dough to allow the steam to escape.

Bake in the preheated oven for about 35 - 45 minutes or until the pastry is nicely browned & a toothpick inserted into the center of the cake comes out clean.

Cool on a wire rack. Serve warm.

oatmeal coconut and craisin cookies

1 cup butter

1 1/4 cup packed brown sugar

2 eggs

2 tsps vanilla extract

1 tbsp honey

1 1/2 cups ap flour

1 tsp baking soda

1 tsp ground cinnamon

3 cups rolled oats

1/2 cup raisins or craisins

1/2 cup shredded coconut

preheat oven to 350 degrees.

cream together butter and brown sugar. stir in eggs, vanilla and honey.

sift together flour, baking soda and cinnamon. gradually stir dry mixture into creamy mixture.

stir in oats, raisins and coconut.

drop rounded spoonfuls on ungreased sheet pan and bake 10-15 mins...

cole slaw with apples

1 bag of shredded cole slaw (cabbage and carrots)

3 unpeeled apples, cored, sliced thin and chopped

for dressing:

1/3 cup mayonnaise

1/3 cup brown sugar

1 tablespoon lemon juice

1 tsp. celery seed

whisk until smooth and pour over slaw and apples. stir and refrigerate until ready to serve....

YUMMMM!!!!

country style pork ribs

12 country style pork spare ribs

evoo
for rub:

1/2 cup smoked spanish paprika

1/4 cup celery salt

1/2 cup brown sugar

1/4 cup ground garlic

2 tablespoons cayenne pepper

2 tablespoons oregano

3 tablespoons sea salt

1 tablespoon dry mustard powder

place ribs on sheet pan or roasting pan, drizzle both sides with alittle evoo.

in mixing bowl, mix together all dry ingredients. rub all over ribs on both sides.

cover with aluminum foil. refrigerate for about 12-24 hrs. the longer the better...

put in a preheated oven of 175 degrees for 3 hours. increase the temp to 225 for 2 more hours.

the last 15 mins, put oven up to 375 degrees.

serve and enjoy!!!!

crock pot chicken cacciatore..sorta!

evoo

2 cloves garlic chopped

6 boneless chicken breasts cut into cubes

variety of peppers.. 6 total, sliced

1 container sliced baby bella mushrooms

1 onion (optional) sliced

1 cup chicken broth

2 cans crushed tomatoes (i use tutturoso)

3 basil leaves

salt & pepper to taste

1 box ziti or spaghetti cooked according to directions..al dente.

*I use a 4-7 quart crock pot. So depending on the size of yours, you may need to use less ingredients.

if your using a smaller crock pot, you should cut all ingredients in half...

*For the peppers, i used a variety of sweet peppers, some cubanelle, 1 orange and 1 green.. you use whatever you prefer...

Turn on crock pot on high.. let it get hot. Add a few swirls of EVOO.. add chopped garlic and raw chicken. replace top. let simmer in crockpot for about 15 mins. 

add the rest of ingredients (except ziti) in order shown. Mix together and let cook on high for 5 hours.

Before you serve, make pasta. Toss with chicken cacciatore and enjoy!!

oven fried tater chicken

12 chicken legs
1 cup melted butter
2 cups dry instant potato flakes
2 tbsp garlic powder
1 tbsp paprika
salt
pepper
evoo

in one bowl put melted butter, in another bowl mix flakes with garlic, paprika, salt and pepper


preheat oven to 350 degrees

put a little bit of evoo at bottom of  baking sheet pan

dip legs in butter and then roll and coat with flake and spice mixture, put on baking sheet.
bake in oven 1 hr. chicken will b browned and crispy!! enjoy!!!

fresh chunky tomato sauce with zucchini, shallots, peppers and chicken..tossed with spaghetti

evoo

4 boneless chicken breasts, cut up into cubes or strips

3 eggs

flour

2 cups chiken stock or broth

1/2 stick butter

4 roma tomatoes diced

1 zucchini sliced

1 red pepper julienned

1 green pepper julienned

1 large shallot (or 2 small) sliced

2 large garlic cloves, chopped

2 basil leaves

salt and pepper to taste

1 box spaghetti

add chicken to eggwash and dredge thru the flour...

In a saute pan, add evoo and get hot. add chicken and brown on both sides until cooked thru.

in a separate large saute pan add butter until melted, add stock, salt and pepper until simmering. add rest of ingredients.. simmer for about 35-40 mins... toss in cooked chicken. simmer for 10 more mins after chicken is added. (while spaghetti is cooking in seperate pot)

when spaghetti is done, add all ingredients together and enjoy!

parmless and carb free eggplant parm..

I know your probably thinking...yuck!! but really, its delish. and especially if your looking to cut out the fat and the carbs.. yummy alternative!!!

evoo

1 large eggplant, peeled and sliced

grated cheese

4 roma tomatoes, diced

2 or 3 sweet roasted peppers, diced

1/2 cup chicken stock or veg stock (or broth)

3 basil leaves, chopped

1 garlic clove chopped

salt & pepper to taste

Preheat oven to 350 degrees

In a med saucepan, add swirl of evoo and get hot.. once hot, add tomatoes, peppers, stock, basil, garlic, s&p

simmer low/med heat for about 30 mins

After coating eggplant slices lightly with grated cheese..get a saute pan hot, add evoo. After oil is hot, add eggplant slices. brown on both sides.. transfer to a plate with paper towels to absorb oil when browned.

in a 8x8 dish, layer the eggplant slices.. add the quick sauce, srinkle top with more grated cheese and put in the oven for about 15 mins...

enjoy!

BEST apple pie ever!!

  - 1 recipe pastry for a 9 inch double crust pie
(i found in the baking aisle..in a box, a mix for a pie crust that you just add water to. then separate into 2 balls.. roll both out, use one for the pie pan and one to make a lattice top.)
    -1/2 cup unsalted butter
   - 3 tablespoons all-purpose flour
    -1/2 cup white sugar
    -1/2 cup packed brown sugar
    -1/4 cup water
    -6 Red Gala apples (or granny smith)- peeled, cored and sliced
    -1 tbsp cinnamon

Directions

    Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes.
    After peeling, coring and slicing apples, mix with cinnamon.
    Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
    Bake 15 minutes at 425 degrees F . Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes.

chicken cutlets with roasted red peppers, spinach & mozzarella.. spaghetti & garlic aioli

8-10 thin chicken cutlets

3 eggs whisked

6 leaves fresh basil chopped fine

4c seasoned bread crumbs

olive oil

1 clove garlic

1 jar roasted red peppers drained and cut into strips

1 package defrosted frozen spinach

2 cups shredded mozz cheese

for spaghetti:

1 box spaghetti

1 clove garlic

1 stick butter

1 1/2 cups chicken broth

preheat oven to 350 degrees

one one burner put a pot of water on to boil for spaghetti..

add basil to bread crumbs in one bowl, in other bowl put eggs

dip chicken cutlets in egg and then breadcrumbs, repeat.

in a hot pan put in olive oil... when evoo is hot, grate in a clove of garlic..

add chicken cutlets a few at a time, brown on both sides.. 

when all cutlets are breaded and then fried, add to a sheet pan.

while the chicken cutlets are frying, in a seperate saute pan, cook spinach until hot..season with salt and pepper.. drain and set aside.

when cutlets are all done and in sheet pan, top with sliced peppers, spoon spinach over peppers and then shredded mozzarella cheese over the top.

put in oven for 15 mins...

cook spaghetti according to 'al dente' directions. salt water heavily...

while spaghetti is cooking, in another saute pan, melt butter, grate in another clove of garlic, add chicken broth and simmer.

when spaghetti is done, drain and toss into the garlic sauce....

serve with chicken... and enjoy!!!!

warm artichoke spinach dip

1 package (defrosted and drained) frozen spinach

1/2 package or container cream cheese

2 tablespoons mayonnaise

1 can artichoke hearts, drained & chopped

1 cup shredded mozzarella cheese

3 tablespoons of garlic powder or 2 cloves garlic finely chopped or grated

1/3 cup grated parmesan cheese

preheat oven to 350 degrees

mix all ingredients well in a bowl...

put mixture in an 8x8 baking dish or a few ramekins, and bake in oven for approx 30 mins, will be hot, cheesy and bubbly.

serve with pita chips or tortilla chips......enjoy!!!!

my loaded baked potato salad

4 lbs yellow skin potatoes

1 pound bacon

4 green onions, sliced

1 1/2 cups mayo

2 cups sour cream

1 cup shredded cheddar cheese  

salt and pepper to taste

bring a large pot of  water to a boil.  add potatoes cut into 1 inch chunks.  cook until tender, but not mushy.  cooking time is approximately 15-20 minutes.  drain potatoes and cool.

cook your bacon. cool and then crumble. set aside.

add mayo and sour cream to a large mixing bowl and combine.  then add green onions (or you can use chives), bacon, cheddar cheese & salt and pepper. now add your cooled potatoes and fold ingredients together to combine.  ENJOY!!!