Recipes

Chocolate No Bake Dessert

Ingredients

20 Oreo cookies, divided

2 tablespoons butter, softened

1 package (8 oz.) cream cheese, softened

1/2 cup peanut butter

1-1/2 cups confectioners' sugar, divided

1 carton (16 ounces) frozen whipped topping, thawed, divided

15-20 miniature peanut butter cups, chopped

1 cup cold milk

1 package (3.9 ounces) instant chocolate pudding mix

Directions

Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with chopped peanut butter cups. In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. 

Summer Potato Salad

Makes 22 servings, about 1/2 cup each

3 lbs. new red potatoes, quartered, or baby new potatoes, halved if very large

1/2 cup water

1/4 cup KRAFT Zesty Italian Dressing 1 tub (10 oz.)

PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme

1-1/2 cups cherry tomatoes, halved

2 stalks celery, sliced

1/4 cup KRAFT Shredded Parmesan Cheese

Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on high 12 to 15 min. or just until potatoes are tender; drain.  Place in large bowl.  Add dressing; toss to coat.

Refrigerate 1 hour or until completely cooled.

Add remaining ingredients; mix lightly.

Substitute: Prepare using PHILADELPHIA Savory Garlic Cooking Creme.

Cheese Puffs

From The Barefoot Contessa ~ Makes 40 puffs•1 cup milk•1/4-pound (1 stick) unsalted butter•1 teaspoon kosher salt & 1/8 teaspoon freshly ground black pepper•Pinch of nutmeg•1 cup all-purpose flour
•4 extra-large eggs (or 5 large eggs) should equal about 1 cup•3/4 cup grated Gruyere, plus extra for sprinkling (or your favorite cheese, I used Pecarino-Romano and no Parm)•1/4 to 1/3 cup freshly grated Parmesan•1 egg beaten with 1 teaspoon water, for egg wash (I didn’t bother with this since I didn’t add cheese to the top of the puffs before baking)Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers. I used a small cookie scoop which worked very well) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.Viewer comments were to add chopped chives.  Another said she added a few hot pepper flakes.  And one said she used Havarti cheese instead of gruyere.
Another idea is to add chopped and cooked, hard Spanish Chorizo with some green onions.  Process in food processor then bake off and use as an appetizer without a filling.

Vegan Chocolate Torte

1 Oreo Pie Crust

16 oz Dark Chocolate

10-12 oz Coconut Milk/Coconut Cream (can)

1 tsp. Vanilla

In medium sauce pan on low heat, add broken pieces of dairy free dark chocolate (basically any dark chocolate minus whey/milk solids) to coconut milk/cream. As chocolate melts into cream, gently whisk to combine completely. Mixture will be dark brown and of pudding consistency. Add 1 tsp Vanilla to melted chocolate and coconut cream, stir well and pour into pie crust. Use a spatula to scrape any remaining chocolate from the pan into pie shell. Place filled shell in the refridgerator to set at least 1 hour. Once chilled, cut and serve.

Spruce it up with the addition of fresh whipping cream, raspberry sauce, sliced fresh fruit, toasted coconut, or for additional decadence, melt more chocolate and drizzle over entire pie. Sprinkle miniature chocolate chips and allow to cool to set. 

Curried Couscous/ Quinoa Salad

1 ½ cups peas

½ small red onion, chopped

½ cup dried apricots, chopped

Zest of 1 orange

1 1-in. piece of gingerroot, peeled and grated

1 Tblsp. Curry Chardonnay Grapeseed Oil (Après Vin)

1 Tblsp. Indian Mild Curry Rub by Pampered Chef (or 1 Tblsp. curry)

¼ tsp. salt

1 ¼ cups chicken or veg. broth

1 cup uncooked  Couscous or Israeli Quinoa (I used the Trader Joes Harvest Blend)

½ cup cilantro, chopped fine

1 lemon, juiced

½ cup sliced almonds, toasted

2 oz. goat cheese, crumbled

Steam peas and set aside. Heat the broth in the microwave until almost boiling. Set aside.  Zest the orange and set aside. Toast the Couscous/ quinoa in a hot skillet with a little of the oil until fragrant. Pour it into a large sauce pan with the broth and add orange zest. Cook according to package directions. When done, set aside to cool.

Chop onion & apricots. Heat large skillet with 1Tblsp. oil. Add the onion and apricots and stir until onion is translucent. Add the zested gingerroot, rub, & salt. Cook 20 seconds longer. Add the cooked Couscous, drained peas, 1/2 the chopped cilantro, lemon juice, ½ the toasted almonds and pour into serving bowl.

When ready to serve, sprinkle on the remaining almonds, cilantro and the crumbled goat cheese. Best served warm, but good leftover and cold, too.

Serves 6-8.

 Chinese Barbeque Pork 

From Chinese Gardens in Pasco, WA

Linda Killingstad, (Makes lots)

In small bowl mix:

1/2 Cup soy sauce

1 Cup water and 2 tsp chicken bouillon cubes or chicken base

2 Tsp Chinese 5 spice powder

1-1/2 Tblsp salt (Original recipe called for 3 Tblsp, but we felt it was too much)

7-1/2 Tblsp each honey and sugar

2 Tsp Accent or Natures Seasoning mix

2 Tblsp catsup

2 jiggers’ liquor, such as bourbon, whiskey or brandy

Red food coloring…enough to make the sauce a deep red (I taste this mixture and make sure it is balanced nicely between sweet and salty...it shouldn't be too much on either side).

-Put into 1 gallon zip lock bag and add 4 lbs of pork tenderloin (I used pork sirloin and cut it into pieces about 3” wide and thick, by however long it is. It's much cheaper and just as tasty).

-Refrigerate at least 6 hours or over night. I usually marinade a day ahead of time.

(Sometimes I boil some of the marinade down to a syrupy consistency to baste with)

-Bake uncovered on rack (line pan with aluminum foil) @ 350 degrees. -Baste every 15 minutes until internal temp reaches 140 degrees. This should take about 30 to 45 minutes, depending on size you’ve cut the pork.  I then cover it with additional foil and let it rest and cool, then slice.  This keeps well for several days. I also wrap pieces up and slice as needed (if not using all at once).

Serve with any bottled Chinese mustard. 
 I order powdered mustard from www.Penzeys.com  

Mexican Lasagna  

1 lb. ground beef or turkey

1 16 oz. can refried beans

2 tsp. ground cumin

1/2 tsp. garlic powder

12 uncooked lasagna noodles

2 1/2 cups picante sauce or salsa

2 1/2 cups water

2 cups sour cream

1/2 cup chopped green onions

1 small can sliced black olives, drained

1 cup shredded Monterey Jack Cheese

Brown the beef in skillet. Add the refried beans, cumin, and garlic powder and stir. In a 9x13 pan, place 4 uncooked lasagna noodles. Spread half the meat mixture on top of noodles. Cover this layer with 4 more noodles. Repeat with remaining meat mixture and end with 4 more noodles.

Combine the salsa and water in a mixing bowl. Pour over the top of the noodles. Cover with foil and bake for 1 1/2 hours at 350 degrees.

Topping: In a mixing bowl, mix the sour cream, olives, and green onions. Uncover the casserole and spread topping over the top. Sprinkle topping with the Jack cheese. Place back in the oven for 5 more minutes (uncovered) or until the cheese has melted. Allow to set for 15 minutes before serving.

Serve with chips, more sour cream and salsa.(optional)

366 calories, 20g protein, 16 g fat, 34 g carbs, 5 g fiber, 758 sodium.

Fruit Topping

1 (8-ounce) package cream cheese

1 cup powdered sugar

1 cup whipping cream

1/4 cup granulated sugar

1 lemon, zested and juiced

Pineapple juice

Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad.

I found that the consistency was fine without the pineapple juice.

Pat Meyer

Cake Pops

Makes 40 pops

1 box favorite cake mix

1 can creamy frosting

2 or 3 different candy sprinkles.

1 bag Candy Melts (any color)

1 bag (50) Wilton Lollipop Sticks ($2.@ Wal-Mart or Michaels)

1 piece of Styrofoam or 2x4 wood with 10cm holes drilled to make stand.

Foil

Prepare wood or Styrofoam with foil and poke holes. Set aside.

In large mixing bowl, mix dry cake mix with can of frosting until incorporated. May need to use hands.

Take about 2 Tblsp. of dough and roll in hands until it becomes a shiny ball. Place on a platter or large plate. Continue rolling balls until all the dough is gone. Try to make them all the same size.

Take one lollipop stick and poke a hole in each ball (going down into it about half way). Set aside.

In a small deep glass bowl, pour candy melts into bowl until about 1 inch from top. Place into microwave. Heat about 1 minute @ 50% power. Stir. Heat again about 30 seconds at a time until it’s all melted and creamy when stirred.

Take a stick, dip into melted candy melts about 1” and then immediately put into cake pop hole. This serves as the glue that holds the sticks in place. When all the sticks have been used, go back to the first one, pick up the stick with the ball on the end, and dip the ball into the candy melt, swirl, let drip and then move over to the sprinkle bowls. Spoon sprinkles over the ball evenly. Place the finished cake pop into stand. Repeat. If candy melt becomes thick or sprinkles won’t stick, reheat again or add more to bowl as needed.

Let sit in stand about an hour to harden. Can be left out or stored in a large Tupperware bowl with a lid. Can be made ahead.

Clean stand to use for serving.

Roasted Sweet Potato Salad with Red Bell Pepper

3 3/4 pounds skinned sweet potatoes cut into cubes

5 tablespoons extra virgin olive oil

2/3 cup thinly sliced shallots

1 red bell pepper diced

1 jalapeno chile, seeded thinly sliced

1 1/2 tablespoons mirin(sweet Japanese rice wine) OR Seasoned Rice Vinegar

4 large green onions, chopped

2/3 cup chopped fresh cilantro

Preheat oven to 400. Spray 2 large rimmed baking sheetswith nonstick spray.Toss potatoes with 3 tablespoons oil in large bowl;divide between sheets. Sprinkle with salt and pepper. Roast 10 minutes, stir and roast 15 minutes longer. Transfer to large bowl.

 Heat 2 tablespoons oil in large skillet over med heat. Add shallots and saute 3 minutes. Add bell pepper and chile,saute until beginning to soften, about 3 minutes. Add mirin;simmer 1 minute. Mix in green onions and stir 15 seconds.Mix with potatoes. Mix in cilantro.

Serve warm or cold.

Mirin sold at Fred Meyer and maybe Safeway

By Mary Evers

Creamy Orange Trifle

Makes 10 servings

Make ahead- it needs refrigerating overnight

1 envelope unflavored gelatin

1 cup cold water

½ cup boiling water

1 (6 oz) can frozen orange juice concentrate

3 Tblsp. lemon juice

1 cup sugar

1 pint heavy cream (or container of thawed lite Cool Whip)

1 prepared Angel Food Cake

 Optional: ½ cup toasted slivered almonds

Orange zest

*Stir gelatin into cold water until dissolved. Add boiling water, orange juice concentrate, & lemon juice. Stir until smooth. Add sugar and continue stirring until dissolved. Refrigerate until mixture starts to thicken, about an hour & a half.

*Whip heavy cream to stiff peaks (or stir Cool Whip). Fold into orange mixture.

*Tear cake into bite-size pieces and place in a 13x9x2-inch baking dish (or trifle bowl). Pour orange juice-whipped cream mixture evenly over cake pieces. Cover and refrigerate overnight.

* Scatter nuts and orange zest, if desired over the top and serve.

by Gayle Garvie

Wonton Sundaes

24 wonton wrappers

Refrigerated butter-flavored spray

1Tblsp. plus 1/4 cup sugar, divided

1 tsp. cinnamon

1 pkg. (8oz.) reduced-fat cream cheese

1 tsp. vanilla extract

1/4 cup miniature semisweet chocolate chips

1/4 cup chopped pecans

24 maraschino cherries with stems

1. Place wonton wrappers on a work surface; spritz with butter spray. Combine 1Tblsp. sugar and cinnamon; sprinkle over wontons. Press into miniature muffin cups coated with cooking spray.
2. Bake at 350 degrees for 4 to 5 minutes or until lightly browned. Immediately remove wonton cups to an ungreased baking sheet. Bake 2 to 3 minutes longer or until bottoms of cups are lightly browned. Remove to a wire rack to cool.
3. In a small bowl, beat the cream cheese, vanilla, and remaining sugar until smooth. Stir in chocolate chips and pecans. Spoon into wonton cups. Top each with a cherry.

From Karen Sowers and Healthy Cooking Magazine, Dec/Jan. 2011

CREAM CHEESE & SEAFOOD STUFFED SHELLS

(Makes about 3 dozen ~ there will be extra shells, but mostly unusable for stuffing, so I cut them into bite size pieces and make a casserole with the excess…tuna casserole, goulash, mix with cheese sauce, etc.)

• 2 packages (12 ounces) jumbo pasta shells
• 2 packages (8 ounces each) cream cheese, softened
• 1/3 cup mayonnaise
• 2 teaspoons sugar
• 1-1/2 teaspoons lemon juice, or more to taste
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground pepper
• 1/8 teaspoon cayenne pepper (or Tabasco about 1 tsp, to taste)
• 3 cans (6 ounces each) lump crabmeat, drained (or fresh from the deli)
• 1/2 pound frozen cooked salad shrimp, thawed (or salad shrimp from the deli)
• 12 green onions, finely chopped
• 1 stalk celery, finely chopped

• Cook pasta according to package directions; but taste before draining and rinsing in cold water. Cool to room temperature.
• In a large bowl, combine cream cheese, mayonnaise, sugar, lemon juice, salt, pepper and cayenne and/or Tabasco.  Gently stir in the crab, shrimp onions and celery. Stuff shells, about 1 heaping tablespoon in each. Cover and refrigerate for at least 1 hour.  Can be made a day ahead.
• From Linda Killingstad

FUDGY PORT BON BONS   

From: Linda Killingstad

Makes 5-6 dozen

(I rename these based on whatever liquor I use. I.E. Fudgy Kahlua Bon Bons)

1 – 12 oz package semi-sweet (or double chocolate) chocolate chips

1/4 cup butter

1 – 14 oz can sweetened condensed milk (Eagle Brand)

2-1/2 cups all purpose flour (or more if batter isn’t stiff enough)

*1/3 cup Chocolate Port

*1/4 cup Whidbey’s Port (I used this to intensify the Port flavor)

   *Or if using liquor, such as Kahlua I use 1/2 cup total

Heat oven to 350 degrees

In medium microwaveable bowl:

Melt chips & butter. Stir until smooth.

Add sweetened condensed milk, mix well. Add both Ports (if using both), then add flour. Stir with wooden spoon until blended. If batter isn’t quite stiff enough, add a little more flour. (If too loose the cookies won’t keep their shape).

With the smallest of cookie scoops (1 Tablespoon). Shape rounds onto cookie sheet covered with parchment paper. Bake 4-1/2 to 5 minutes, then let set for 1 minute after removing from oven. They will look shiny.  DO NOT over bake.  Press indent into warm cookie then transfer to cooling rack.  You’ll add Truffle mix after cooled. Recipe follows.

NOTE: You can also make a larger size and push a candy kiss into the center before baking. Then drizzle with white and/or dark chocolate when cooled. Bake about 8 minutes.

Chocolate Port Truffles

(Makes a lot. I made 1/3 the recipe for the above cookies and still had leftover)

1 cup heavy whipping cream (1/3 cup)

3/4 cup (1-1/2 sticks) unsalted butter (1/4 cup)

2-1/4 pounds bittersweet, semisweet, or double chocolate (12 oz)

3/4 cup sour cream (1/4 cup)

6 Tablespoons Chocolate Port or other liquor (I used 3 Tbls instead of 2)

Bring cream and butter to a boil in small saucepan. Reduce heat to medium; stir until butter melts. Add chocolate; whisk until melted and smooth. Remove from heat. Whisk in sour cream and liqueur. Cool a little bit. Don’t let it firm up too much. I used a freezer bag to put some of the warm chocolate in and snipped a “small” piece of one of the corners. Drizzle into the indent of each cookie. If you don’t do it this way, the truffle mix doesn’t stay shiny. (I tried it both ways and once firm the truffle mix appeared grainy, although it tasted fine. I re-melted it for a few seconds in the microwave and it came out fine)

Champagne Vinaigrette

1 shallot

1 garlic clove

1 Tblsp. Dijon mustard

2 Tblsp. sugar

1/8 tsp. kosher salt

a dash of ground white pepper

1/2 cup champagne vinegar (don't substitute)

1 1/2 cups canola oil

In a food processor fitted with a steel blade, process the shallot & garlic until finely minced. Add the mustard, sugar, salt, pepper, and vinegar. Process to combine thoroughly. With the machine running, gradually add the oil in a thin, steady stream to form an emulsion. Taste and adjust seasoning. May be kept in a covered container in the refrigerator up to 2 weeks.
Serve on fresh baby greens, candied pecans, craisins, gorgonzola crumbles, and pear or apple slices. G.G.

Green Chili and Chicken Stew

1 roasted Chicken, shredded or chopped

1 cup Corn kernels, fresh or frozen

2 – 28 oz cans of green (Verde) Enchilada Sauce

1 – 15 oz can great Northern White Beans

5 cloves garlic, minced

1 onion, diced

½ of a 7 oz can diced Green Chilies

½  c chopped Cilantro

Shredded Cheese

Broken Tortilla Chips

Sour Cream

Sauté onion, garlic and cilantro 3-4 minutes till soft.  Transfer to Crock Pot.  Add chicken, corn, enchilada sauce, beans and green chilies.  Cook 4 hours on high or until hot.  Serve with broken chips, Sour cream and Shredded Cheese for toppings.
Sandi Whistler

Carmel Pecan Pretzel Candies

-Flips white chocolate coated pretzel twists

-Rolo Carmel candies

-Pecan halves

-White Chocolate

Heat oven to 300 degrees. Lay pretzel out on baking sheet lined with parchment paper.

Place a rolo candy on top of each pretzel.

Bake 3-4 minutes until Rolo is soft enough to place a pecan on top and somewhat flatten the Rolo. DO NOT bake for too long, you will melt all the chocolate off everything. Slide the parchment onto a cool countertop.

Melt a white chocolate square in a small dish in the microwave – about 1 minute. Scrape the chocolate into a baggie and cut the tip off one of the corners and drizzle the white chocolate over the tops of the candies. Let cool till the chocolate is firm again. Store in airtight container.

FRIDAY, NOVEMBER 12, 2010

Spinach Brownies

1 (10 oz) pkg. spinach, rinsed and chopped
1 cup all purpose flour
1 tsp. salt
1 tsp. baking powder
2 eggs
1 cup milk
½ cup butter, melted
1 onion, chopped
1 (8 oz.) pkg. shredded mozzarella cheese

Preheat oven to 375 degrees. Lightly grease a 9x13 inch baking dish.
Place spinach in a medium saucepan with enough water to cover. Bring to a boil. Lower heat to simmer and cook until spinach is limp, about 3 minutes. Remove from heat and set aside.
In a large bowl, mix flour, salt & baking powder. Stir in eggs, milk, and butter. Mix in spinach, onion, and mozzarella cheese.
Transfer the mixture to the prepared baking dish. Bake in the preheated oven 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.
Serves 24.

THURSDAY, NOVEMBER 11, 2010

Tart Recipes

Free-Form Apple Tart

2 Pillsbury Pie Crusts, room temp.

4 Granny Smith or Honey Crisp Apples, peeled, cored, sliced thin

1 Lemon, Zest and Juice

1 pinch of Salt

½ cup Sugar

2 Tblsp. Flour

1 large Egg White, beaten

2 TBLSP Turbinado Sugar

¼ cup chopped Pecans

¼ cup dried Craisins

Parchment Paper

Preheat oven to 400 degrees.

Zest & juice the lemon and place in a large bowl.

Peel, core, and slice apples and place in the bowl with lemon. Add salt & sugar and stir. Set aside.

On work surface, sprinkle flour and also on your rolling pin.

Roll out pie crusts and place on top of each other. Roll them out till they are 3 inches larger. Lay crust on top of parchment paper. Cut parchment paper into a larger circle around the edges. Place the paper with the crust gently into a large pie plate or onto a cookie sheet with edges. Put apples into the center, fanning them out evenly. Leave 3 inches around the edges free. Sprinkle pecans & craisins over the top. When done, fold up the sides and pinch together.

Brush the top crust with the beaten egg whites. Sprinkle turbinado sugar on the egg whites. Bake at 400 degrees for 55 to 60 minutes, until medium brown. Can be made ahead and re-warmed. Serve with Cool Whip or Vanilla Ice Cream. 8 servings
G.G.

Leek and Gruyere Tart

4 servings

All purpose flour for dusting

½ lb. frozen puff pastry, thawed

3 medium leeks, white and tender green- halved lengthwise, thinly sliced crosswise and rinsed well

1 tsp. finely chopped thyme

Salt & freshly ground pepper

½ lb. Gruyere cheese, coarsely shredded (2 cups)

3 oz. thinly sliced prosciutto

1. Preheat oven to 475. On a lightly floured surface, roll out the pastry to a 13 inch square. Fold the corners in and lightly roll the pastry into a rough round. Transfer to a baking sheet; refrigerate.
2. In a large skillet, heat the leeks and thyme, season with salt & pepper and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
3. Sprinkle half the cheese over the pastry, leaving a 1 inch border. Spread the leeks over the cheese. Cover with the prosciutto; sprinkle with salt & pepper. Fold up the tart edge to form a rim and bake for 20 minutes, until golden and bubbling. Blot any excess fat with a paper towel. Cut the tart into wedges.

Oct., 2010

Meatball Creepy Crawlers

Meatballs

1 can (12 oz) Pillsbury Golden Layers refrigerated flaky original biscuits

20 frozen cooked beef meatballs, thawed (from 16 oz. bag)

¼ cup shoestring potatoes (from 1 ¾ oz can) or chowmein noodles

Sliced olives, pickles and carrots, as desired

Dips (optional)

¼ cup ketchup

¼ cup mustard

½ cup cheese dip

Heat oven to 375 degrees

Spray large cookie sheet with cooking spray, or cover with cooking parchment paper.

Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Wrap 1 biscuit piece around each meatball; seal. To make 1 crawler, line up 10 biscuit-wrapped meatballs on cookie sheet, making sure each is touching, to make a curved line. Poke shoestring potatoes ?

Jane's Chopped Garden Salad

In a large bowl, chop your fresh vegetables in 1/2 inch cubes.

6 small zucchini

6 cucumbers

2 doz. cherry tomatoes

2 red onions

12 ears of corn

3 green peppers

2 jalapenos, to taste

3 avocados

3 cans black beans, rinsed & drained well

1 head of cilantro, washed, dryed and chopped fine

1/2 cup Lemon Agrumato EVOO (from Tapteil)

Salt & Pepper

Stir and keep refrigerated until serving. Serves 10-12.


Jane Pearson

Romesco Sauce

1 cup toasted almonds

6 dried guanjillo peppers (remove seeds first and them soak till tender, so they blend up well)

4-5 medium garlic cloves, germ removed, coarse chop

3/4 cup olive oil

8-10 piquillo peppers or roasted red peppers

3-4 tbl sherry vinegar

½ tsp cayenne pepper or to taste

5 tbl smoked paprika

2 tsp kosher or sea salt

In blender put toasted almonds, garlic and both peppers…add vinegar and blend to begin to chop up almonds and peppers.  Add paprika, cayenne & half of salt. Blend again.  Slowly add olive oil and it should form a smooth paste.  Check the salt and acid.  Add more if needed. Store in covered container in refrigerator up to 2 weeks.


Spoon over roasted red potatoes (with olive oil & kosher salt)


Jane Pearson

SPANISH RED ONION AND ORANGE SALAD

4 ripe medium oranges
1 small red onion, sliced fine
2 Tblsp. raspberry vinegar (or lemon juice)
6 Tblsp. EVOO (extra virgin olive oil)
Salt and freshly ground pepper
4 Tblsp. golden raisins
20 black olives, pitted
2 Tblsp. almonds, blanched and chopped fine
Sprigs of mint to garnish


Remove the white pith from the oranges and cut the fruit crosswise into 1/4 inch slices. Arrange on a serving platter and scatter over the sliced red onion. In a small bowl, whisk together the vinegar, olive oil, salt, and pepper. Spoon this dressing over the onion and oranges. Sprinkle with raisins, olives, and almonds. Garnish with mint sprigs.
Suzanne Caron

Sausage Balls

       2cups Bisquick

       1 pound cooked sausage (Mild or Hot)

       2 cups Sharpe Cheddar Cheese

      Directions:

      Put everything in the bowl and mix.

     Roll the mixture into balls, a little smaller than golf balls.

     Place the sausage balls on a cookie sheet.

    Bake at 350 degrees F for about 20 minutes. The Bisquick balls should be lightly browned.

    

BLUE CHEESE APRICOT BITES

2 teaspoons butter

2 Tablespoons finely chopped walnuts

2 teaspoons sugar

½ teaspoon snipped fresh rosemary or ¼ teaspoon dried rosemary (finely crushed)

¼ cup crumbled blue cheese

1 ounce cream cheese softened

16 dried apricots

In a small skillet melt butter add walnuts and sugar; cook 2 to 3 minutes or until walnuts are lightly toasted.  Stir in rosemary cook and stir for 30 seconds more.  Transfer nuts to a foil-lined baking sheet; cool.

In a small bowl combine blue cheese and cream cheese with a fork until well blended.

Spoon about ¾ teaspoon of the cheese mixture on top of each apricot.  Sprinkle with nuts.  Makes 16 appetizers.

Pat Meyer

BACON PECAN TASSIES

½ cup butter, softened

1 3-ounce package cream cheese softened

1 cup all-purpose flour

1 egg

¾ cup packed brown sugar

1 Tablespoon butter, melted

½ cup coarsely chopped pecans

3 slices bacon diced and cooked and drained

Preheat oven to 325F.

In medium bowl combine ½ cup butter and cream cheese.  Beat until smooth.  Stir in flour.  Divide dough into 24 pieces; shape into balls.  Press balls onto the bottoms and up the sides of 24 ungreased 1 ¾ inch muffin cups.  Set aside.

In a bowl beat egg, brown sugar and 1 Tablespoon melted butter until combined.  Stir in pecans and bacon.  Spoon 1 heaping teaspoon of filling into each pastry lined cup.

Bake for 25 to 30 minutes or until pastry is golden brown and filling is puffed.  Cool slightly in pan.  Carefully transfer to a wire rack; cool.  Makes 24 appetizers.

Pat Meyer