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Saturday, February 28, 2015

Torta Di Ricotta

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

  • 1 cup golden raisin
  • 4 tablespoons grappa or 4 tablespoons brandy
  • 1/2 cup pine nuts
  • 6 large eggs
  • 2 1/4 cups sugar
  • 1 (15 ounce) container ricotta cheese
  • 2 tablespoons milk or 2 tablespoons cream
  • 1 1/2 tablespoons grated orange zest
  • 3 cups flour
  • 2 tablespoons flour
  • 2 tablespoons baking powder
  • 1/3 cup coarsely chopped walnuts or 1/3 cup coarsely chopped hazelnuts
  • 1 cup coarsely chopped semisweet chocolate
  • confectioners' sugar

Recipe

  • 1 in a small bowl soak the raisins for at least an hour.
  • 2 pre heat oven to 375f& grease two deep 9 1/2" x 1 1/2" cake pans.
  • 3 fit a circle of parchment paper on the bottom of each and grease the paper then dust with flour, shake out excess.
  • 4 toast the pine nuts in the oven for 3-4 minutes, watch closely they burn easily.
  • 5 beat eggs until pale yellow.
  • 6 gradually add sugar and continue beating until thick.
  • 7 add ricotta& milk (cream)& continue beating until the mixture is smooth.
  • 8 sprinkle in the orange zest and fold in with a spatula.
  • 9 sift 3 cups of flour with the baking powder.
  • 10 gradually add the flour mixture to the egg/cheese mixture, beating at a slow speed until the mixture is smooth.
  • 11 drain& dry the raisins, reserve the brandy.
  • 12 toss raisins with the remaining flour, add to the batter.
  • 13 gently fold in the the brandy, nuts& chocolate.
  • 14 divide between the two pans, bake on middle rake for about 40-50 minutes or until a skewer comes out clean.
  • 15 if the cakes start to brown too quickly place a loose sheet of aluminium foil on top.
  • 16 cool cakes on wire racks.
  • 17 remove from cake pans and discard the parchment paper.
  • 18 you may now freeze the cakes,well wrapped for up to 3 months or sprinkle a generous coating of confectioner's sugar.

Plain Nachos

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

  • Servings: 8
  • 3 cups plain tortilla chips
  • 2 cups shredded colby-monterey jack cheese
  • 1 onion, chopped
  • 3 pickled jalapeno peppers, sliced
  • sour cream
  • guacamole
  • picante sauce

Recipe

  • 1 preheat oven to 400 degrees.
  • 2 spread tortilla chips in an even layer on a large baking pan with sides.
  • 3 sprinkle with the cheddar cheese, onion, and jalapeno slices.
  • 4 bake for 5-8 minutes or until cheese is melted and beginning to brown and bubble around the edges.
  • 5 remove from oven and serve with sour cream, guacamole, and picante sauce.

Knapp Dip

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 15
  • 8 ounces softened cream cheese (i always use low fat, no one notices...)
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon mustard
  • 2 tablespoons chutney (mango, strained, only the liquid...)
  • 1/2-1 tablespoon grated onion
  • 1/2 teaspoon horseradish

Recipe

  • 1 mix all in a bowl.
  • 2 refrigerate over night.

Two Summer Squash Saute

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 4
  • 2 zucchini, washed, ends removed, sliced
  • 3 small crookneck yellow squash, ends removed, sliced
  • 3 tablespoons butter
  • 2 tablespoons shredded parmesan cheese
  • lawry's seasoned salt
  • lawry seasoned pepper

Recipe

  • 1 melt butter in non-stick skillet.
  • 2 add squashes, salt and pepper and saute until tender crisp.
  • 3 remove from heat and sprinkle with cheese.
  • 4 keep warm until ready to serve.

Tuscan-style Red Kidney Bean Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 4
  • 2 romaine lettuce, leaves separated
  • 4 ounces fresh spinach
  • 2 ounces arugula
  • 2 ounces green olives, sliced
  • 1 red onion, finely sliced
  • 7 ounces roasted red peppers, drained and chopped
  • 14 ounces red kidney beans
  • 7 ounces gorgonzola cheese
  • 1 ounce parmesan cheese, shavings
  • 1 ounce toasted pine nuts
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 garlic clove, crushed

Recipe

  • 1 wash the gem lettuce leaves, spinach and rocket in cold water, drain and transfer to a large serving bowl.
  • 2 next add the olives, red onion, roast peppers, pine nuts and red kidney beans.
  • 3 make the dressing by simply whisking the ingredients together and pour over the salad and mix well.
  • 4 finely tear the gorgonzola over the salad, finish with parmesan cheese and serve.

Sour Cream Cheesecake

Low Fat High Taste Breakfast Omelette

Total Time: 7 mins Preparation Time: 2 mins Cook Time: 5 mins

Ingredients

  • Servings: 1
  • 3 egg whites
  • 1 slice american cheese
  • 1 -2 tablespoon red onion
  • 1/4 teaspoon chili powder (or less)
  • 1/4 teaspoon dry basil (or less)

Recipe

  • 1 put egg whites in small frying pan.
  • 2 heat on med/high heat.
  • 3 flip eggs when ready and place cheese slice on top.
  • 4 sprinkle onions, chili powder and basil on top.
  • 5 when egg is done, put on plate and fold in half.

Sleepin' In Omelette

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

  • Servings: 8
  • 6 onion rolls
  • 1 cup cheddar cheese, grated
  • 3/4 cup butter
  • 1 (8 ounce) package cream cheese
  • 10 eggs
  • 2 cups milk
  • 1/2 teaspoon dry mustard
  • 1 dash cayenne pepper
  • 1/2 teaspoon salt
  • 1 teaspoon chives, chopped

Recipe

  • 1 generously butter 9 x 13 baking dish.
  • 2 tear onion rolls into chunks. sprinkle with cheddar cheese, then tear cream cheese into small piece and place over the top.
  • 3 cut 1 1/2 sticks butter into pats and place over the top.
  • 4 mix remaining ingredients and pour over the top of the dish.
  • 5 cover and refrigerate overnight.
  • 6 the next morning, bake at 325 degrees, covered, for 45 minutes. then remove foil and continue baking at 350 for 10-15 minutes.

Low Fat Frosty Orange Creme Layered Dessert

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

  • Servings: 12
  • 2 cups orange sherbet
  • 1 (8 ounce) package fat free cream cheese, softened
  • 1 (14 ounce) can fat-free sweetened condensed milk
  • 1/2 cup orange juice
  • 8 ounces fat-free whipped topping, thawed

Recipe

  • 1 line 9 x 5 inch loaf pan with foil or plastic wrap. spread sherbert onto bottom of pan to form even layer. freeze 10 minutes.
  • 2 beat cream cheese with mixer until creamy. gradually add condensed milk and juice, beating until blended. gently stir in whipped topping. spread over sherbert in pan.
  • 3 freeze 4-5 hours (i typically freeze overnight). to unmold, invert pan onto plate and remove foil or plastic.

Hot Kielbasa Dip

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

  • Servings: 8
  • 8 ounces softened cream cheese
  • 1/3 cup sour cream
  • 1/3 cup milk
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon worcestershire sauce
  • 8 ounces finely chopped kielbasa
  • 1/2 cup chopped green onion, divided
  • 1/4 cup grated parmesan cheese

Recipe

  • 1 combine cream cheese, sour cream, milk, mayonnaise and worcestershire sauce.
  • 2 stir until smooth.
  • 3 add kielbasa, 1/4 cup onion and parmesan cheese; stir.
  • 4 heat 3-4 minutes until heated through, stirring once.
  • 5 sprinkle with remaining onion before serving.

Hidden Valley Bacon & Cheddar Dip

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 1 (16 ounce) container sour cream
  • 1 (1 ounce) packet hidden valleyâ® original ranchâ® dips mix
  • 1 cup shredded cheddar cheese
  • 6 slices bacon, thick cut, cooked and crumbled
  • freshly cut vegetables, corn or potato chips

Recipe

  • 1 in a bowl, add the sour cream and dips mix and stir until well blended. fold in the cheese and bacon. chill covered for 1 hour before serving.
  • 2 serve with vegetable or chips.

Crepe Fever

Total Time: 6 mins Preparation Time: 5 mins Cook Time: 1 min

Ingredients

  • 2 eggs
  • 1 cup skim milk
  • 1/2 teaspoon vanilla extract or 1/2 teaspoon almond extract
  • 1/2 cup cornstarch
  • 1/2 cup flour
  • 1 tablespoon oil
  • 2 teaspoons sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 ounces cream cheese, soft
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • fresh fruit

Recipe

  • 1 whisk together the crepe ingredients and refrigerate 20 minutes.
  • 2 heat a 8 inch skillet to a medium heat. pour 2 tablespoons of batter into skillet and rotate pan to coat. let cook until the top is dry, about 30 seconds, then flip for another 10 seconds.
  • 3 beat together cream cheese, powdered sugar and vanilla extract. spread about 1 tablespoon down the center of cooked crepes, about 1 inch wide.
  • 4 lay slices of fresh fruit on creme cheese and fold the sides over the middle.
  • 5 for a warm filling, make a compote with 1/2 cup sugar, 1/2 water and 1 cup frozen fruit. let simmer for 15 minutes in a sauce pan.

Two Step Caesar Dressing

Total Time: 8 mins Preparation Time: 8 mins

Ingredients

  • 1 egg
  • 1/4 cup fresh lemon juice
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon salt
  • 1 garlic clove, minced
  • 1/2 cup olive oil
  • 1/2 cup freshly grated parmesan cheese

Recipe

  • 1 in a blender, combine first 5 ingredients and process for 2 minutes.
  • 2 with motor running, drizzle in oil.
  • 3 stir in parmesan and season to taste.
  • 4 refrigerate.

Too Cheap To Make Real Pesto. Pistachios Are Perfect

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • 8 ounces fresh basil (by weight)
  • 1 cup pistachios (roasted, salted and shelled)
  • 1 cup parmesan cheese
  • 1/4 cup minced garlic clove
  • 1/4 cup extra virgin olive oil

Recipe

  • 1 pick the basil leaves off the stems.
  • 2 rinse off the pistachios and let them dry. if you don't get the excess sali off, the end product will be too salty. you can always add more salt at the end if needed.
  • 3 put the basil leaves in your food processor work bowl with the cheese and the nuts.
  • 4 pulse it 5 or 6 times to start breaking up the leaves.
  • 5 switch it to run and slowly start drizzling in the oil. you may need more or less. i just eyeballed it until it got to the consistancy i like.
  • 6 at this point taste it. if you think it needs salt, add a small pinch at a time. i over salted the first batch because i forgot the pistachios were so salty.

Souffle Cheesecake

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

  • 350 g cream cheese
  • 100 g butter, softened
  • 4 large eggs, separated
  • 110 g sugar
  • 45 ml lemon juice
  • 40 g cake flour, siffed
  • 80 ml warm milk

Recipe

  • 1 preheat oven to 170â°c.
  • 2 butter the cake pan.
  • 3 in a medium bowl, whisk cream cheese, 80 gram butter and egg yolk to blend, then add flour, lemon juice and milk until mixed well.
  • 4 in a large bowl with an electric mixer, beat together egg and sugar until fluffy.
  • 5 stir gently in cream cheese mixture in three times, until just combined (do not overmix).
  • 6 put the batter into the cakepan, smooth the top.
  • 7 bake in water bath, about 70 minutes, or until a tester come out clean.
  • 8 you must take the cakep an away immediately when you take the cake out from oven.
  • 9 serve when it's hot,with fruit coulis.

Easy Pumped Up Spinach Dip

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 8
  • 2 cups deli-prepared spinach dip
  • 1 package frozen chopped spinach
  • 1/2 lb bacon
  • 1 bunch green onion, chopped
  • 1 cup sharp cheddar cheese
  • 1/2 cup sour cream

Recipe

  • 1 thaw& squeeze spinach, fry bacon till crisp then crumble.
  • 2 add all ingrediants to prepared spinach dip.
  • 3 serve in pumpernickle bowl.
  • 4 awesome and easy to boot.
  • 5 this is one dish that is brought to every family function on both sides!

Torta Rustica

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

  • Servings: 6
  • 1 (14 ounce) package hot roll mix
  • 2 eggs
  • 1 (1/2 ounce) package yeast
  • 1 cup water
  • 1 small onion, sliced
  • 1 tablespoon olive oil
  • 1/4 cup bell pepper, diced
  • 1 (7 ounce) can tuna
  • 1/2 teaspoon salt
  • 1/4 teaspoon oregano
  • 1 cup monterey jack cheese

Recipe

  • 1 prepare hot roll mix according to package directions.
  • 2 roll out dough into two rounds.
  • 3 separate onion into rings and saute in olive oil. add bell pepper and cook until onion is lightly brown.
  • 4 remove from heat and add tuna and oregano.
  • 5 stir to break up tuna.
  • 6 place one dough round in bottom of spring-side pan.
  • 7 distribute tuna mixture over dough.
  • 8 cut remaining dough into strips and interleave in a lattice pattern.
  • 9 beat egg and brush top of dough.
  • 10 cook at 350 degrees for 35 minutes.
  • 11 cool for 5 minutes and serve. good cold also.

Hot Popplers

Total Time: 7 mins Preparation Time: 5 mins Cook Time: 2 mins

Ingredients

  • Servings: 16
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 beaten egg
  • 1/4 cup tomato juice
  • 2 teaspoons cayenne pepper
  • 1/2 cup minced onion
  • 1 cup shredded sharp cheddar cheese
  • oil (for deep frying)

Recipe

  • 1 combine dry ingredients in a bowl.
  • 2 add egg, juice and pepper.
  • 3 stir in onions and cheese.
  • 4 drop by teaspoonsful into hot (350f) oil.
  • 5 fry until golden brown.
  • 6 drain well on paper towels.

Ravioli With Sausage And Peppers

Total Time: 6 hrs 5 mins Preparation Time: 5 mins Cook Time: 6 hrs

Ingredients

  • Servings: 4
  • 12 1/2 ounces frozen cheese ravioli
  • 2 cups frozen bell peppers, and onion stir fry
  • 26 ounces chunky spaghetti sauce
  • 8 ounces smoked sausage, sliced
  • 1/4 cup shredded parmesan cheese

Recipe

  • 1 in slow cooker, combine all ingredients except parmesan cheese; mix well.
  • 2 cover; cook on low setting for 5 to 6 hours.
  • 3 sprinkle with cheese and serve.

Torta Di Limone E Ricotta

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

  • Servings: 6
  • 1/3 cup butter
  • 3/4 cup granulated sugar
  • 1/3 cup ricotta cheese
  • 3 eggs, separated
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 lemon, zest of
  • 3 tablespoons lemon juice
  • confectioners' sugar, for dusting

Recipe

  • 1 grease a 9 inch round cake or springform pan. line the bottom with parchment or waxed paper. grease the paper. dust with flour. set aside. preheat the oven to 350 degrees.
  • 2 cream the butter and sugar together until smooth. beat in the ricotta.
  • 3 beat in the egg yolks, one at a time. ass 2 tbl of the flour, and the lemon zest and juice. sift the baking powder into the ramaining flour and beat into the batter until well blended only.
  • 4 beat the egg whites until they form stiff peaks. fold them carefully into the batter.
  • 5 turn the mixture into the prepared cake pan. bake for 45 minutes, or until a cake tester inserted in the center of the cake comes out clean. allow the cake to cool for 10 minutes before turning it out onto a rack to cool. dust the cake generously with confectioner's sugar before serving.

Epicure Extraordinary Cheese Dip

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 1 (8 ounce) package cream cheese spread
  • 1/2 cup grated cheddar cheese
  • 1/2 cup grated mozzarella cheese
  • 1 cup mayonnaise
  • 1 teaspoon epicure cheese chives and bacon dip mix
  • 1 teaspoon epicure three- onion dip mix
  • 1 teaspoon epicure lemon dilly dip mix
  • 1 sourdough loaf

Recipe

  • 1 mix together.
  • 2 put into hollowed out sourdough loaf.
  • 3 wrap in foil and bake in a 250f oven for 20-30 minutes.

Sauteed Asparagus And Mushrooms

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

  • Servings: 4
  • 1/2 lb fresh asparagus
  • 1/4 cup green onion, chopped
  • 2 tablespoons olive oil
  • 1/2 lb fresh mushrooms, cut in half lengthwise
  • 1/2-1 teaspoon dried thyme (depending how much you like the herb)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 ounces grated parmesan cheese
  • 1 teaspoon lemon rind, grated
  • 1/4 cup mozzarella cheese, finely shredded (optional)

Recipe

  • 1 snap off tough ends of asparagus and cut into 1 inch pieces. set aside.
  • 2 cook green onions in olive oil over med. high heat, stirring constantly, for one minute.
  • 3 reduce heat to medium.
  • 4 add asparagus, mushrooms, thyme, salt and pepper.
  • 5 cook, stirring constantly, for about 5 minutes.
  • 6 sprinkle with lemon rind and cheeses.

Out Of This World Pizza

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

  • 2 cups flour
  • 2 teaspoons active dry yeast
  • 1/2 teaspoon salt
  • 1 cup warm water
  • 2 tablespoons vegetable oil
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1 (6 ounce) can tomato sauce

Recipe

  • 1 in a large mixing bowl, combine 1 1/4 cups of the flour, the yeast, and salt.
  • 2 add water and oil.
  • 3 beat with a mixer on low for 30 seconds. beat on high 3 minutes.
  • 4 stir in remaining flour.
  • 5 knead in more flour if needed until dough is moderately stiff and is smooth and elastic (takes about 7 minutes.).
  • 6 divide dough in half.
  • 7 cover and let rest in warm place 15 minutes.
  • 8 grease a pizza pan or baking sheet.
  • 9 roll dough into a 12 inch circle.
  • 10 transfer to greased pans.
  • 11 bake at 425 for 12 minutes.
  • 12 remove from oven and add tomato sauce (add basil and oregeno if wanted) and top with cheese.
  • 13 bake 10 to 15 more minutes in oven until cheese is bubbly.

Spinach, Mushroom, Red Onion And Goat Cheese Pizza

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1 large pizza dough
  • 1 small red onion, sliced
  • 8 ounces portabello mushrooms, sliced
  • 3 cups baby spinach
  • 4 ounces goat cheese
  • 6 ounces mozzarella fresh wrapped in herbs, sliced thinly
  • 1 tablespoon balsamic vinegar
  • kosher salt
  • black pepper
  • olive oil

Recipe

  • 1 preheat oven to 425 degrees.
  • 2 preheat 1 t of of olive oil in a pan, and gently sautee the onions and mushrooms until al dente. sprinkle with a small amount of salt to help remove liquid from the mushrooms.
  • 3 drizzle a little bit of olive oil on top of dough and evenly spread over dough. top with mozzarella, spinach, and then top with the mushrooms and onion mixture.
  • 4 crumble goat cheese on top and then lightly drizzle with more olive oil and balsamic vinegar. if desired sprinkle small amount of kosher salt and fresh cracked black pepper on top.
  • 5 bake in middle of the oven for 15 minutes until crust is cooked.

The Denver Omelet

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 1 cup chopped cooked ham
  • 8 eggs
  • 1/4 cup milk
  • 1 cup shredded cheddar cheese
  • salt & freshly ground black pepper

Recipe

  • 1 heat oven to 400 degrees.
  • 2 grease round baking dish.
  • 3 melt butter in skillet over med-lo heat.
  • 4 add onion and red pepper, cook until soft.
  • 5 add ham, cook 2 mins more.
  • 6 beat eggs and milk in bowl. stir in cheese and add veggies and ham. season with salt and pepper.
  • 7 transfer to prepared dish.
  • 8 bake 20 minutes or until top is puffy and brown. cut into wedges and serve warm.

Goat Cheese Lasagna

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

  • Servings: 10
  • 3 cups marinara sauce
  • 8 lasagna noodles (i use the no pre-cooking type)
  • 3 (125 g) containers soft goat cheese
  • 2 eggs
  • 1/2 cup fresh basil leaf, chopped
  • 150 g shredded mozzarella cheese (not the fresh, but the brick-packaged regular)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 (125 g) packages fresh mozzarella cheese, thinly sliced
  • 1/4 cup freshly grated parmesan cheese or 1/4 cup romano cheese

Recipe

  • 1 beat the eggs then add the drained goat cheese, the shredded mozzarella, the basil leaves, salt and pepper, and mix till creamy and everything is incorporated well.
  • 2 coat the bottom of a 13x9x2 inch baking dish with a thin layer of the sauce.
  • 3 arrange half the lasagna noodles in the pan.
  • 4 cover with half the goat cheese mixture.
  • 5 cover this with half the mozzarella slices.
  • 6 cover this with half the marinara sauce.
  • 7 repeat layers: noodles, goat cheese, mozzarella slices and sauce.
  • 8 sprinkle parmesan or romano on top.
  • 9 bake in pre-heated 375°f oven for 30 to 35 minutes, or till bubbly and the cheese is nicely melted on top.
  • 10 let stand 10 minutes before serving.

Dreamy Frosting

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 10
  • 1 envelope dream whip topping mix
  • 1/2 cup milk
  • 1 (4 ounce) package philadelphia light cream cheese
  • 1 teaspoon sugar

Recipe

  • 1 cream the cream cheese until fluffy, set aside.
  • 2 then combine the dream whip topping mix and milk.
  • 3 beat with mixer until peaks start to form.
  • 4 then, add the cream cheese and sugar.
  • 5 continue beating until smooth and fluffy.

Top Secret Recipes Version Of T.g. I. Friday's Tuscan Spinach Di

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 10 ounces spinach (frozen chopped, and thawed)
  • 6 1/2 ounces marinated artichoke hearts (rinsed, drained, and chopped)
  • 1 teaspoon vegetable oil
  • 1 tablespoon onion, diced
  • 1 tablespoon red bell pepper, diced
  • 4 ounces cream cheese, softened
  • 1/3 cup parmesan cheese, shredded
  • 1/4 cup romano cheese, shredded
  • 1/4 cup heavy cream
  • 1 1/2 teaspoons garlic, minced
  • 1/4 teaspoon salt
  • 1 pinch ground black pepper
  • 1/2 tomato, diced
  • 1 tablespoon parmesan cheese, shredded
  • 1 teaspoon parsley, minced

Recipe

  • 1 steam spinach and artichoke hearts in a steamer basket over boiling water in a covered saucepan for 10 minutes.
  • 2 in another medium saucepan heat 1 teaspoon oil over medium-low heat.
  • 3 add the diced onion and bell pepper and saute for 3 or 4 minutes, until onions begin to turn translucent.
  • 4 add spinach and artichoke hearts plus cheeses, cream, garlic, salt, and pepper.
  • 5 cook over medium/low heat uncovered for 5 to 6 minutes, or until the cheeses are melted and the dip is hot. stir occasionally.
  • 6 spoon the dip into a heat proof serving bowl and garnish with diced tomato, shredded parmesan cheese, and minced parsley.
  • 7 serve with chips or crackers on the side.

The Easiest Shortcrust Pastry

Total Time: 12 mins Preparation Time: 2 mins Cook Time: 10 mins

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup butter, melted
  • 2 teaspoons sugar

Recipe

  • 1 simply mix together the ingredients and press into a pie dish.
  • 2 if you are going to use a raw filling to bake later, pre-bake the pastry shell for 10 minutes at 180°c.
  • 3 to use with cooked fillings or for unbaked pies, pre-bake the pastry shell for 30 minutes at 180°c.
  • 4 for a savoury pie, omit the sugar and add 2 tablespoons grated cheddar cheese and a pinch of nutmeg.
  • 5 for extra flavour, add 2 tablespoons grated coconut to the pastry mixture.

Mini Frittatas - Giada De Laurentiis

Total Time: 22 mins Preparation Time: 12 mins Cook Time: 10 mins

Ingredients

  • 8 large eggs
  • 1/2 cup whole milk
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt
  • 4 ounces thinly sliced ham, chopped
  • 1/3 cup freshly grated parmesan cheese
  • 2 tablespoons chopped fresh italian parsley

Recipe

  • 1 preheat oven to 375 degrees.
  • 2 spray two mini non-stick muffin tins (each with 24 cups) with nonstick spray.
  • 3 fill prepared cups almost to the tops with egg mixture.
  • 4 bake until eggs puff and are just set in center, about 8-10 minutes.
  • 5 using a rubber spatula, loosen frittatas from the cups and slide onto a platter.
  • 6 serve immediately or at room temperature.

Spicy Bacon Corn Dip (slow Cooker)

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

  • Servings: 16
  • 2 lbs frozen sweet corn
  • 8 ounces neufchatel cheese, cut into cubes
  • 8 ounces monterey jack cheese, grated
  • 3/4 cup sour cream
  • 3 jalapeno peppers, stem and seeds removed, finely chopped
  • 3 garlic cloves, peeled and minced (or pressed through a garlic press)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 lb bacon, cooked until crisp
  • 6 green onions, green parts only, thinly sliced, then minced

Recipe

  • 1 lightly coat the crock of a slow-cooker with non-stick cooking spray or lightly grease it with oil. (i would probably use a 3 or 4 qt cooker).
  • 2 stir together the sweet corn, cream cheese, monterey jack cheese, sour cream, jalapenos, garlic, salt, and pepper. put the lid on the slow-cooker and set the cooker to low. cook for 2-3 hours, or until the contents are uniformly hot, the cheese is melted, and the corn and jalapeno are coated with a creamy sauce.
  • 3 while the mixture is cooking, finely chop the crispy bacon and reserve 1 tablespoon of the chopped bacon along with 2 teaspoons of the minced green onion.
  • 4 stir the remaining bacon and green onion into the hot dip then scoop the dip into a serving dish. sprinkle the reserved bacon and green onion over the top and serve with chips or as a side dish.
  • 5 leftovers can be stored, tightly wrapped, in the refrigerator for up to 5 days. reheat covered but vented in a microwave on high until hot all the way through.

Tortellini Pasticcio

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 4 tablespoons unsalted butter
  • 1 1/2 cups heavy cream
  • salt
  • 1 lb tortellini
  • 3/4 cup freshly grated parmagiano-reggiano cheese
  • 1 1/2 cups bolognese sauce

Recipe

  • 1 1.preheat the oven to 400°f
  • 2 2.add the butter, cream and salt to a large sauté pan, turn the heat on to medium and melt the butter into the cream. bring to a simmer and cook until slightly thickened, about 1 minute. take off the heat.
  • 3 3.bring a large pot of salted water to a boil and add the tortellini. cook until the tortellini are slightly underdone, 3-5 minutes. drain well.
  • 4 4.place pan with butter and cream back over medium heat. add the tortellini and parmagiano-reggiano cheese and stir gently until cheese is melted and tortellini are well coated with the sauce.
  • 5 5.coat the bottom of a round or oval baking dish with 1 cup of the bolognese sauce. add the tortellini with the cream sauce to the dish, then make a circle on top of the tortellini in the center with the remaining half cup of bolognese sauce, leaving about 1 inch around the edges uncovered.
  • 6 6.place the baking dish in the oven and cook for 15 minutes, until the cream sauce is starting to bubble around the edges.

Spinach-feta-muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • 200 g frozen spinach, thawed
  • 180 g feta cheese (fat-reduced is fine)
  • 250 g flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 80 ml olive oil
  • 300 ml milk

Recipe

  • 1 line your muffin pan with paper cups and cut the feta cheese into small chunks.
  • 2 preheat the oven to 180°c.
  • 3 in a bowl mix flour, baking powder and salt. in another bowl combine spinach, eggs, olive oil and milk. add in the flour mixture and be sure not to overmix. fold in the feta cheese cubes.
  • 4 pour dough into the muffin pan and bake for about 20 minutes.

Stuffed Cherry Tomatoes

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • Servings: 15
  • 2 pints cherry tomatoes
  • 1/2 lb cooked shrimp, peeled and deviened
  • 8 ounces cream cheese
  • 1/4 cup mayonnaise
  • 1/4 cup parmesan cheese
  • 2 tablespoons horseradish
  • 2 teaspoons lemon juice
  • salt and pepper
  • thyme or parsley, chopped

Recipe

  • 1 cut tops off tomatoes, if tomato is wobbly slice a *small* piece off bottom to help tomato stand upright on a flat surface. scoop out pulp and turn upside to drain.
  • 2 in a food processor combine remaining ingredients (except thyme and parsley) and blend until smooth.
  • 3 place mix in a baggie and snip off a small corner - fill tomatoes with shrimp mix and garnish with a little thyme or parsley.

Friday, February 27, 2015

Mini Manchego-tomato Chutney Tartlets

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 5
  • 2 ounces package frozen mini miniature phyllo cups
  • 1 cup finely grated manchego cheese (about 2 ounces) or 1 cup finely grated mahon cheese (about 2 ounces)
  • 3 -4 tablespoons tomato chutney or 3 -4 tablespoons mango chutney
  • fresh marjoram (leaves)

Recipe

  • 1 preheat oven to 400°f
  • 2 arrange phyllo shells on a baking sheet.
  • 3 divide grated cheese evenly among shells, and top each with a rounded 12 teaspoonful of chutney.
  • 4 bake at 400° for 5 to 8 minutes or until bubbly.
  • 5 garnish with a few small marjoram leaves, if desired, and serve tartlets hot.

Sorbet-stuffed Cupcakes

Total Time: 1 hr 20 mins Preparation Time: 1 hr 20 mins

Ingredients

  • 1 (10 ounce) package market pantry® vanilla cupcakes with vanilla frosting or red velvet cupcakes with cream cheese
  • 12 tablespoons archer farms® blood orange sorbet or vanilla sorbet *available in most target® stores

Recipe

  • 1 peel the wrappers off the cupcakes, saving the cupcakes’ plastic box. cut the tops off the bottoms of the cupcakes, reserving both together.
  • 2 place 1 tablespoon scoop sorbet on each cupcake bottom and spread in a flat, even layer. pair the blood orange sorbet with the vanilla cupcakes and the vanilla sorbet with the red velvet cupcakes. top with the frosting tops, put them back in the package, cover, and freeze until firm, at least 1 hour.

Hot Jezebel

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

  • 1 (12 ounce) jar apricot preserves
  • 2 teaspoons prepared horseradish
  • 2 tablespoons dijon mustard (i like grey poupon for this recipe)
  • 1/16 teaspoon ground black pepper, to taste
  • 1 (8 ounce) package cream cheese, softened

Recipe

  • 1 stir together first four ingredients in a small bowl. cover and chill 20 minutes or overnight.
  • 2 when it is time to serve, pour apricot mixture over the block of cream cheese on a serving platter and serve with your favorite crackers!

Spinach-feta Burgers

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

  • 2 frozen boca veggie burgers
  • 2 cups packed torn fresh spinach leaves
  • 4 green onions
  • 2 tablespoons water
  • 2 slices tomatoes
  • 2 tablespoons crumbled athenos reduced-fat feta cheese with dried basil and tomato

Recipe

  • 1 cook burgers as directed on package.
  • 2 meanwhile, mix spinach, onions and water in saucepan;cover. bring to boil; cook 1 minute or until spinach is wilted, stirring occasionally.
  • 3 cover each burger with a tomato slice; top with spinach mixture and cheese.

Tortellini Broccoli Salad

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • Servings: 4
  • 7 ounces cheese-filled egg tortellini
  • 1 medium carrot, sliced
  • 2 cups broccoli florets
  • 2 medium green onions, sliced
  • 1/4 cup balsamic vinegar
  • 1 tablespoon chopped basil
  • 2 tablespoons olive oil
  • 1/4 teaspoon paprika
  • 1/8 teaspoon salt
  • 1 clove garlic, finely chopped

Recipe

  • 1 cook and drain tortellini as directed on package, rinse with cold water, drain.
  • 2 mix all vinaigrette ingredients together.
  • 3 mix carrots, broccoli and onions with vinaigrette.
  • 4 add tortellini, toss until coated.
  • 5 chill for at least 1 hour.

The Easiest Ham And Cheese Pinwheels

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

  • 12 ounces ham (the square kind)
  • 1 (8 ounce) package cream cheese
  • 1/2 cup finely chopped green onions or 1/2 cup chives
  • 100 ritz crackers

Recipe

  • 1 mix the cream chees well with the chives.
  • 2 spread the mixture on the ham slices and roll up.
  • 3 slice each roll into about 1/3- 1/2 inch slices.
  • 4 lay each slice on a ritz cracker and arrange on a platter.

Tortellini Caprese Bites

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

  • Servings: 12
  • 1 (9 ounce) cheese filled tortellini
  • 3 cups grape tomatoes, halved
  • mozzarella cheese, balls fresh and small
  • 60 (6 inch) wooden skewers
  • basil vinaigrette
  • 1/2 cup balsamic vinegar
  • 1 teaspoon salt
  • 2/3 cup extra virgin olive oil
  • 6 tablespoons fresh basil, chopped

Recipe

  • 1 prepare tortellini according to package directions. rinse under cold water.
  • 2 thread 1 tomato half, i cheese all, another tomato half, and 1 tortellini onto each skewer. place skewers in a 13 x 9 inch baking dish.
  • 3 whisk together vinegar and salt. gradually add oil in a slow, steady stream, whisking constantly until smooth. stir in basil and ground pepper to taste.
  • 4 pour vinaigrette over skewers, turning to coat.
  • 5 cover and chill 2 hours.
  • 6 transfer skewers to a serving platter, sprinkle with salt and pepper to taste.
  • 7 discard any remaining vinaigrette.

Sauteed Asparagus With Red Bell Pepper And Onions

Total Time: 12 mins Preparation Time: 5 mins Cook Time: 7 mins

Ingredients

  • Servings: 2
  • 1 bunch asparagus
  • 1/2 large red bell pepper
  • 1/4 red onion
  • 2 tablespoons olive oil
  • 1/4 teaspoon freshly grated black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon parmesan cheese
  • salt

Recipe

  • 1 wash asparagus and discard ends, cut into half.
  • 2 cut red bell pepper and red onion length wise.
  • 3 heat olive oil in the pan, add asparagus, red bell pepper, red onion. stir couple times until asparagus are tender.
  • 4 add crushed red pepper and grated black pepper and salt.
  • 5 cook for couple more minutes.
  • 6 serve on the plate, sprinkle parmesan cheese.

Spinach-cheese Swirls

Tortellini And Spinach Bake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 8
  • 13 ounces cheese filled tortellini
  • 28 ounces canned tomatoes, diced
  • 20 ounces frozen spinach (2 packages)
  • 3 garlic cloves
  • 4 ounces feta cheese, crumbled
  • 1 cup mozzarella cheese, grated
  • 2 cups fat free sour cream
  • 1/2 cup fat-free half-and-half
  • 3 teaspoons black pepper
  • 2 teaspoons salt

Recipe

  • 1 cook tortellini according to instructions, drain, put into a big bowl.
  • 2 defrost the spinach in your microwave, squeeze out water, add to bowl
  • 3 add the rest of the ingredients into the bowl, mix well.
  • 4 put into a casserole dish, cover.
  • 5 bake at 400 degrees for 20-30 minutes.

The Easiest Creamiest Cheese Sauce

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 6
  • 1 tablespoon butter
  • 1/4 cup half-and-half cream (the half and half cream is better to use) or 1/4 cup milk (the half and half cream is better to use)
  • 1 cup kraft cheez whiz
  • 2/3 cup shredded cheddar cheese
  • 1 pinch salt
  • fresh ground black pepper (optional and to taste)

Recipe

  • 1 in a small saucepan over low heat combine all ingredients stirring until melted and combined (do not boil).

The Easiest Cheesecake Ever

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 1 (20 ounce) box of shirriff cheesecake mix (or any brand that your grocery store carries)
  • 1 (500 ml) container cool whip (the large container,thawed in the fridge)
  • 1 (18 ounce) can of your favorite pie filling

Recipe

  • 1 prepare the cheesecake mix as instructed on the box.
  • 2 once the graham cracker crust is completed (i use a medium springform pan for this), and the cheesecake mix is made up, add the tub of thawed cool whip to the cheesecake mix.
  • 3 mix together and spread over the graham cracker crust.
  • 4 at this point, refrigerate the cake to set.
  • 5 once set, remove the sides of the springform pan.
  • 6 spoon the pie filling of your choice over the top of the cheesecake.
  • 7 serve and enjoy!

Kale Gratin

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • 3 bunches lacinato kale, ribs removed, torn into roughly 3-inch pieces
  • 1/2 teaspoon freshly grated nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 3 cups heavy cream
  • 8 ounces sharp cheddar cheese

Recipe

  • 1 preheat the oven to 350° f.
  • 2 2. pile the kale in a 9 x 13-inch baking dish (or something a bit larger). it will seem like an overabundance of kale, towering above the pan's edge, but you want it all. season the kale with the nutmeg and salt and pepper (to taste), then carefully drizzle the cream over it. spread out the cheese slices over the kale.
  • 3 3. place the gratin dish on a baking sheet to catch any cream that drips out as the gratin cooks. bake for 50 minutes to 1 hour; you want the cream to thicken and the cheese to brown nicely. the outer shell of kale will crisp up, like kale chips -- you want this!
  • 4 4. let the gratin cool for a few minutes, then serve.

Hot Onion & Parmesan Dip

Total Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1 (250 g) package cream cheese, at room temperature
  • 1 cup mayonnaise
  • 2 large yellow onions, minced
  • 1 cup parmesan cheese, grated
  • 2 teaspoons hot sauce
  • 2 teaspoons worcestershire sauce
  • tortilla chips

Recipe

  • 1 preheat oven to 425°f.
  • 2 in large bowl, blend cream cheese with mayonaise until smooth.
  • 3 stir in remaining ingredients and spread mixture in shallow 1 quart oven-safe casserole dish.
  • 4 bake in ove for 15 minutes until bubbling.
  • 5 serve immediately with tortilla chips.

Plantain-bean-cheese Torte

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 2 ripe plantains (not overripe)
  • 2 eggs
  • 3/4 cup flour
  • 1/2 teaspoon baking soda (bicarbonate)
  • 2 cups refried beans
  • 1 lb sliced mexican queso fresco (fresh cheese)
  • salt

Recipe

  • 1 peel plantains and cut lengthwise in half.
  • 2 with tip of a spoon scrape off the seed section and smash the pulp till pureed.
  • 3 add eggs, flour, bicarbonate and salt.
  • 4 mix and knead a bit until you have a compact dough place half of this dough on bottom of pre-greased baking dish.
  • 5 over that a layer of beans, then a layer of cheese, another of beans, and finish with the remaining plantain dough on top.
  • 6 steam cook it from 30 to 40 minutes or until torte feels firm to the touch.
  • 7 unmold and slice at serving time.

Sauteed Broccoli, Roasted Peppers, And Goat Cheese

Spinach, Tomato, Egg & Cheese Scramble

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 2
  • 4 eggs
  • 1/2 teaspoon salt
  • 1 small tomato, chopped
  • 1 cup baby spinach, chopped
  • 1/4 cup cheese, shredded (i use monterrey, cheddar, muenster, whatever i have that would suit eggs)

Recipe

  • 1 heat nonstick pan coated with cooking spray over med-low heat.
  • 2 crack eggs into pan and sprinkle with salt. scramble together.
  • 3 add tomato, spinach, and cheese, and scramble together with egg.
  • 4 stir occasionally to keep the egg tender as it all sets together.
  • 5 when the egg is cooked to your preference, it's done!

Ravioli Casserole

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

  • Servings: 6
  • 1 (28 ounce) jar spaghetti sauce (can use homemade)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 (25 ounce) package frozen cheese ravioli, cooked and drained
  • 2 cups small curd cottage cheese
  • 4 cups shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese
  • salt and pepper

Recipe

  • 1 in a bowl, add the spaghetti sauce, oregano, and basil; stir to combine.
  • 2 spread 1/2 cup of spaghetti sauce into an ungreased 13x9 inch baking dish.
  • 3 layer with half of the ravioli, 1 1/4 cups of sauce, 1 cup of cottage cheese, and 2 cups of mozzarella cheese; repeat.
  • 4 season with salt and pepper as needed.
  • 5 sprinkle with parmesan cheese.
  • 6 bake, uncovered, at 350 degrees for 30-40 minutes or until bubbling.
  • 7 let stand 10 minutes before serving (or it may be slightly runny).

Torta Di Riso

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 1 cup arborio rice (risotto)
  • 3/4 cup frozen spinach
  • 3 medium eggs
  • 1 medium onion
  • 4 tablespoons grated parmesan cheese
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 pinch nutmeg

Recipe

  • 1 preheat the oven to gas mark 6, 200ºc, 400ºf.
  • 2 defrost the spinach and squeeze as much liquid out of it as possible.
  • 3 boil the rice in salted water until 'al dente'.
  • 4 fry the onion in the olive oil until soft and golden.
  • 5 break the eggs into a cup and beat lightly.
  • 6 put the rice in a large bowl and add the parmesan, nutmeg, salt and pepper. mix well.
  • 7 add the spinach, onion and butter, followed by the eggs.
  • 8 mix everything together thoroughly.
  • 9 grease an ovenproof dish. make sure it's not too big - the mixture should be three inches or so deep.
  • 10 bake for about 25 minutes, until firm and golden brown.

Mini Frittatas With Ham And Cheese

Mini Frittatas With Ham & Cheese

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

  • Servings: 8
  • cooking spray
  • 1/2 cup finely chopped onion
  • 2/3 cup chopped reduced-fat ham (about 2 ounces)
  • 1/3 cup shredded reduced-fat sharp cheddar cheese (about 1-1/2 ounces) or 1/3 cup sharp cheddar cheese (about 1-1/2 ounces)
  • 2 tablespoons chopped fresh chives
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 4 large egg whites
  • 1 large egg

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 heat a large nonstick skillet coated with cooking spray over medium-high heat.
  • 3 add onion; saute 2 minutes or until crisp-tender.
  • 4 add ham; saute 3 minutes.
  • 5 remove from heat; cool 5 minutes.
  • 6 combine remaining ingredients in a large bowl; stir with a whisk.
  • 7 add ham mixture, stirring with a whisk.
  • 8 spoon mixture into 24 miniature muffin cups coated with cooking spray.
  • 9 bake at 350 degrees for 20 minutes or until set.

Top Secret Recipes Copycat Tomato, Basil And Italian Cheese Past

Total Time: 22 mins Preparation Time: 2 mins Cook Time: 20 mins

Ingredients

  • 1 (29 ounce) can tomato sauce
  • 1/2 cup diced tomato (canned)
  • 5 teaspoons sugar
  • 1 tablespoon olive oil
  • 1 tablespoon romano cheese, shredded
  • 1 teaspoon parmesan cheese, shredded
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1 bay leaf

Recipe

  • 1 combine all ingredients in a medium saucepan over medium heat.
  • 2 bring to a boil and then reduce heat and simmer 15-20 minutes, stirring often.

Sopsky

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 4
  • 2 tomatoes
  • 1 english cucumber
  • 1 green pepper
  • 1 yellow pepper
  • 1 red pepper
  • 1/2 vidalia onions or 1/2 spanish onion
  • 200 -300 g feta cheese

Recipe

  • 1 chop all vegetables into cube-like pieces.
  • 2 shred or crumble the feta over top.
  • 3 for an authentic czech meal, serve with a goulash and potato pancakes.

Spinach, Mushroom, And Feta Frittata

Total Time: 1 hr 24 mins Preparation Time: 45 mins Cook Time: 39 mins

Ingredients

  • Servings: 4
  • 1 (6 ounce) bag fresh spinach, stems removed and rinsed
  • 1 tablespoon butter or 1 tablespoon margarine
  • 1 small red bell pepper, diced
  • 4 ounces mushrooms, sliced
  • 6 green onions, sliced (include some of the tender green tops)
  • 1 small zucchini, unpeeled and diced
  • 6 large eggs
  • 2 tablespoons milk
  • 3 tablespoons chopped parsley
  • 1 1/2 teaspoons salt
  • fresh ground pepper
  • 1/2 cup crumbled feta cheese

Recipe

  • 1 in a large saucepan over medium heat, cook spinach in a small amount of water, covered, until wilted (about 3 minutes), tossing once with a fork.
  • 2 chop spinach and squeeze dry.
  • 3 melt the butter in a nonstick ovenproof medium size skillet over medium heat.
  • 4 add in the bell pepper, mushrooms, and green onions; stir/saute for 3 minutes.
  • 5 add in the zucchini; stir/saute for 3 minutes or until the vegetables are tender.
  • 6 stir in the spinach.
  • 7 in a mixing bowl, whisk the eggs, milk, parsley, salt, and pepper.
  • 8 pour over vegetables in skillet.
  • 9 sprinkle feta cheese over the top.
  • 10 put skillet in a 350° oven; bake for about 25 minutes or until eggs are set.
  • 11 let stand for 5 minutes.
  • 12 cut into wedges and serve.

Stuffed Cherry Tomatoes -connie Adler

Total Time: 8 hrs 10 mins Preparation Time: 8 hrs Cook Time: 10 mins

Ingredients

  • 2 lbs bacon
  • 1 cup mayonnaise
  • 6 tablespoons grated parmesan cheese
  • 4 teaspoons parsley
  • 2/3 cup green onion
  • 40 cherry tomatoes

Recipe

  • 1 dice bacon, fry and set aside. cut tops of tomatoes off and scoop out centers. mix in a mini food chopper bacon, mayo, parmesan cheese, parsley, and green onion. fill each tomato with mixer and refrigerate over night. serve chilled.

Soprano's Eggplant (aubergine) Parmigiana

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 2 medium eggplants (about 1 pound)
  • salt
  • olive oil, for pan frying
  • 2 1/2 cups marinara sauce
  • 8 ounces fresh mozzarella cheese, thinly sliced
  • 1/2 cup freshly grated parmigiano-reggiano cheese

Recipe

  • 1 trim the eggplants and cut them into 1/2 thick slices.
  • 2 layer the slices in one or more colanders, sprinkling each layer with salt.
  • 3 let drain for 30 minutes (this pulls the water out so you don't have a soggy dinner).
  • 4 rinse the eggplant and pat dry.
  • 5 put about 1/2 inch of oil into one or more large deep skillets over medium heat.
  • 6 fry the slices in batches, in a single layer, turning once until browned on both sides.
  • 7 drain on paper towels.
  • 8 preheat oven to 350°f.
  • 9 spread a thin layer of sauce in one or more shallow baking dishes.
  • 10 make a layer of eggplant slices, overlapping them slightly.
  • 11 top with a layer of mozzarella, another layer of sauce, and a sprinkle of grated cheese.
  • 12 repeat the layering, ending with eggplant, sauce and grated cheese.
  • 13 (the eggplant can be made ahead to this point and covered with plastic wrap. can be refrigerated for several hours or overnight. remove it from the frige about 30 minutes before baking).
  • 14 bake for 45-60 minutes or until sauce is bubbling and the mozzarella is melted.
  • 15 let stand for 10 minutes before serving.

Skyline Chili Dip

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

  • Servings: 5
  • 1 (8 ounce) package cream cheese
  • 1 (13 ounce) package frozen chili or 1 (15 ounce) can skyline chili
  • 1 (8 ounce) package shredded cheddar cheese
  • 1/4 cup onion, diced (optional)

Recipe

  • 1 spread cream cheese on bottom of casserole dish.
  • 2 sprinkle diced onions (optional).
  • 3 pour skyline chili over onions (opt.) and cream cheese.
  • 4 cover with cheddar cheese.
  • 5 conventional oven: heat at 350 degrees until cheese is bubbling but not brown, about 10 minutes.
  • 6 microwave oven: heat on high for 2 minutes or until cheese is melted.
  • 7 serve warm with corn chips or fritos corn chips.

Kamut Pizza

Total Time: 2 hrs 35 mins Preparation Time: 20 mins Cook Time: 2 hrs 15 mins

Ingredients

  • 2 teaspoons active dry yeast
  • 1 1/2 cups warm water (100f-110f)
  • 4 1/2 cups kamut flour
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1 cup pizza sauce
  • 4 ounces mozzarella cheese, diced
  • 10 basil leaves, torn into small pieces

Recipe

  • 1 add the yeast to the warm water and let proof about 5-10 minutes, until foamy.
  • 2 add flour in 1 cup increments, mixing with a wooden spoon until each cup is fully incorporated.
  • 3 place dough on a lightly floured surface and knead for 8-10 minutes.
  • 4 place dough in a lightly oiled large bowl, cover with plastic wrap and let rise in a warm, draft-free area until doubled (about 90 minutes).
  • 5 preaheat oven to 500f and grease a large pizza pan.
  • 6 punch down dough and knead in olive oil and salt.
  • 7 let dough rest for 5 minutes.
  • 8 roll dough out and spread over pizza pan.
  • 9 crimp the edges to leave a slight lip.
  • 10 spread sauce over pizza, up to 1/2" of the edges.
  • 11 sprinkle mozzarella over sauce and drizzle a little more olive oil over, if desired.
  • 12 bake for about 10 minutes, until cheese is bubbly.
  • 13 remove from the oven, brush the exposed crust with a little olive oil and sprinkle fresh basil over the cheese.

The Devil Made Me Do It Deviled Eggs

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

  • 6 hard-boiled eggs (peeled and rinsed)
  • 2 tablespoons sweet pickle relish (optional)
  • 1/3 cup shredded cheddar cheese
  • 1 teaspoon prepared mustard
  • 1 tablespoon sugar
  • 1/4-1/3 cup mayonnaise
  • 4 slices bacon (cooked crisp and crumbled)
  • salt and pepper
  • paprika

Recipe

  • 1 split eggs lengthwise.
  • 2 remove yolks.
  • 3 put yolks into medium bowl.
  • 4 with fork mash well.
  • 5 add mustard and mayonnaise.
  • 6 mix well.
  • 7 add bacon, cheese, and relish.
  • 8 mix well--you may need to add a little more mayonnaise.
  • 9 add sugar, salt, and pepper.
  • 10 mix well.
  • 11 divide egg yolk mixture between egg whites.
  • 12 arrange on egg platter or a nice plate.
  • 13 sprinkle with paprika.
  • 14 chill for 2 hours.

Tortellini Antipasto Kebabs

Total Time: 1 hr 5 mins Preparation Time: 1 hr Cook Time: 5 mins

Ingredients

  • Servings: 48
  • 1 package frozen cheese tortellini
  • 1 package sliced pepperoni
  • 1 jar black olives
  • 1 jar pitted green olives
  • 1 (8 ounce) package cheese (of your choice, i use the pepperjack for a bit of heat)
  • 1 bottle italian dressing
  • 1 box toothpick (the kind with the handles)

Recipe

  • 1 prepare frozen tortellini according to package directions.
  • 2 drain and cool.
  • 3 get out a plastic bowl to store the kebabs.
  • 4 cut your block of cheese into small cubes.
  • 5 on each toothpick, place 1 tortellini, 1 black olive, 1 block of cheese, 1 slice of pepperoni (may cut in half or fold if too large), and 1 green olive.
  • 6 you can vary the order in which you place the ingredients.
  • 7 place all of the toothpicks in the container and pour the italian dressing over all.
  • 8 cover and refrigerate overnight to marinate.
  • 9 when ready to serve, take them out of the container and lay them on a pretty lettuce lined platter.

Epcot Biergarten Nudel Gratin

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

  • Servings: 8
  • 2 cups half-and-half
  • 2 extra large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 4 ounces jarlsberg cheese
  • 4 ounces sharp cheddar cheese
  • 1 lb elbow macaroni, cooked

Recipe

  • 1 preheat oven to 375°f spray a 16×9-inch baking dish with nonstick spray.
  • 2 combine cream, eggs, salt, pepper, and nutmeg in a large bowl, whisking to combine. toss cheeses together in a small bowl until combined; remove 1 cup cheese and set aside. stir remaining cheeses into cream mixture.
  • 3 cook macaroni until just tender; drain and add cream mixture, stirring immediately. pour mixture into prepared baking dish. cover with foil.
  • 4 bake 30 minutes. remove foil, and sprinkle reserved cheese over top of noodles. bake 15 minutes longer.
  • 5 cool 10 minutes before cutting into squares. serve warm.

Spinach, Sun-dried Tomato And Goat Cheese Pita Pizzas

Garden Tea Punch

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

  • 2 cups water
  • 2/3 cup sugar
  • 3 tablespoons snipped fresh mint
  • 1 cup orange juice
  • 1/2 cup lemon juice
  • 2 cups strong brewed tea
  • 1 (1 liter) bottle club soda, chilled

Recipe

  • 1 place water, sugar, mint, and lavender or borage, if desired, in a large stainless-steel or nonreactive pan. bring to boiling; remove from heat and let steep for 20 minutes. strain mixture through 100 percent-cotton cheesecloth-lined colander.
  • 2 add orange juice, lemon juice, and tea to flavored water; chill. just before serving, add chilled club soda. if desired, sprinkle punch with flower petals and serve with flower ice cubes or ring.
  • 3 flower ice cubes: fill ice-cube trays half full with water and place an edible blossom or petal on water in each cube. freeze until firm, then fill the tray with water and freeze again.
  • 4 flower ice ring: fill ring mold half full with water and place edible blossoms or petals on water in ring. freeze until firm, then fill the mold with water and freeze again.
  • 5 make-ahead tip: prepare punch except do not add club soda. cover and chill up to 24 hours. prepare flower ice cubes or flower ice ring and freeze. add club soda to punch before serving.

Pizzadilla -- Weight Watchers

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

  • 1 whole wheat tortilla
  • pizza sauce
  • 2/3 cup fat free mozzarella cheese or 2/3 cup part-skim mozzarella cheese
  • 6 slices turkey pepperoni
  • vegetables (i like to use peppers and onions)

Recipe

  • 1 place tortilla on skillet and turn heat between low and medium.
  • 2 spread out sauce over tortilla.
  • 3 add chopped vegetables.
  • 4 spread out cheese over tortilla.
  • 5 add pepperoni.
  • 6 once the cheese starts to melt fold in half.
  • 7 keep on skillet until cheese is melted throughout.
  • 8 you may have to flip/adjust heat so that it doesn't burn.

Tuscan Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • Servings: 4
  • 1 head romaine lettuce, coarsely chopped
  • 1 cup spinach leaves
  • 1/2 cucumber, sliced and quartered
  • 1 cup olive, sliced (green or black)
  • 1/2 cup hard salami, diced
  • 1/2 cup mozzarella cheese, diced
  • 4 pepperoncini peppers, finely chopped
  • 2/3 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 garlic clove, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Recipe

  • 1 combine salad ingredients in a large bowl.
  • 2 combine dressing ingredients in a jar and shake well.
  • 3 just before serving, shake dressing again and pour over salad. toss to coat salad.

Stuffed Celery Snacks, Low Carb

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

  • 8 ounces cream cheese, softened
  • 1 1/2 teaspoons dried parsley flakes
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon onion salt
  • celery rib, cut into 3-inch lengths

Recipe

  • 1 in a small bowl, combine cream cheese and seasonings. stuff into celery. cover and chill for at least 1 hour.

Raw Cashew Cream Cheese

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

  • 2 cups cashews
  • 2 teaspoons unpasteurized miso
  • 1/8 cup lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon salt

Recipe

  • 1 soak cashews for 4-12 hours. drain, rinse, and drain again.
  • 2 in food processor, combine drained cashews, miso, and just enough filtered water to cover them. pulse mixture until small chunks form (do not blend smooth). texture should be like cottage cheese.
  • 3 pour mixture into 1-quart canning jar and cover with cheese cloth and rubber band. place jar in warm location (above fridge, near warm stove, in dehydrator set at 90 degrees) for 6-12 hours (no longer to prevent rancid).
  • 4 drain liquid off through cheese cloth and put mixture through juicer using blank or collect both "liquid" and "pulp."
  • 5 in food processor, combine juiced mixture with lemon juice, olive oil, and salt. add a few tablespoons filtered water for smoother cheese.
  • 6 keep refrigerated.

Low Fat Country-style Breakfast Casserole

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

  • Servings: 8
  • vegetable oil cooking spray
  • 8 ounces reduced-fat smoked link sausage
  • 2 tablespoons maple syrup
  • 2 lbs frozen country-style hash browns (no oil added)
  • 2 cups nonfat milk
  • egg substitute equivalent to 6 egg
  • 1/4 cup grated parmesan cheese, more if needed
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 2 tablespoons finely chopped green onions (green parts only) (optional)

Recipe

  • 1 preheat oven to 350°f lightly spray a 13x9x2-inch baking pan with vegetable oil spray.
  • 2 heat a medium skillet over medium-high heat. saute sausage for 3 to 4 minutes, or until browned, turning occasionally. wipe skillet with a paper towel.
  • 3 add maple syrup and cook for one minute, stirring to coat sausage. arrange in a single layer in baking pan, then top with hash browns.
  • 4 in a medium bowl, whisk together remaining ingredients except green onions. pour over hash browns.
  • 5 bake for one hour, or until center is set. sprinkle with green onions and let cool for at least 10 minutes before cutting into squares.

Spinach-mushroom Souffle Roll

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 1/4 cup butter or 1/4 cup margarine
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 dash pepper
  • 2 cups milk
  • 6 egg yolks
  • 1/4 cup grated parmesan cheese
  • 6 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 (10 ounce) package frozen chopped spinach, cooked and drained well
  • 1/2 cup fresh mushrooms, sliced
  • 1 tablespoon onion, finely chopped
  • 1 tablespoon butter or 1 tablespoon margarine
  • 3 ounces cream cheese, softened
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon ground nutmeg

Recipe

  • 1 line a 15 x 10 x 1" baking pan with foil, extending foil 1" beyond edges of pan.
  • 2 grease and lightly flour; set aside melt the butter.
  • 3 stir in the 1/2 cup flour, salt, and pepper.
  • 4 add milk all at once.
  • 5 cook and stir till thickened and bubbly.
  • 6 cook and stir 1 minute more.
  • 7 remove from heat beat the egg yolks till thick and lemon colored.
  • 8 slowly stir thickened milk mixture and parmesan cheese into beaten egg yolks.
  • 9 using clean beaters, beat egg whites and cream of tartar till stiff peaks form.
  • 10 fold a small amount of the beaten egg whites into egg yolk mix.
  • 11 fold egg yolk mixture into remaining egg whites; spread in prepared pan.
  • 12 bake in a 375°f oven about 20 minutes.
  • 13 while that's cooking cook the frozen chopped spinach and squeeze it dry.
  • 14 meanwhile, cook the mushrooms and onion in 1 tbs butter till tender but not browned.
  • 15 stir in the spinach, softened cream cheese, dijon mustard and nutmeg.
  • 16 heat through, stirring occasional.
  • 17 immediately loosen the soufflé from pan when puffed and slightly set; turn out onto foil.
  • 18 spread spinach mushroom filling over souffle to within 1/2" of the edge.
  • 19 use foil to start rolling up soufflé jelly roll style, beginning with one of the short sides.
  • 20 slice; serve immediately.

Mrs. Hoggle's Stuffed Cranberry Sauce

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 4
  • 1 (8 ounce) package cream cheese, softened
  • 2 tablespoons mayonnaise
  • 1/4-1/2 cup chopped pecans
  • 1 (16 ounce) can jellied cranberry sauce, chilled

Recipe

  • 1 leave cream cheese out a room temperature for about an hour to soften it.
  • 2 mix cream cheese and mayonnaise until creamy and spreadable.
  • 3 add pecans and mix well.
  • 4 slice cranberry sauce into an even number of 1/4-inch rounds.
  • 5 you should be able to get about 10 rounds.
  • 6 spread cream cheese mixture on 1 round and place another round on top, sandwich style.
  • 7 cut each round in half like a sandwich and place in shallow container, covered.
  • 8 store in refrigerator until time to serve.

Spicey Sausage Cheese Dip

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

  • 2 lbs hot breakfast sausage
  • 1 (6 5/8 ounce) can nacho cheese
  • 1 (20 ounce) bag tortilla chips

Recipe

  • 1 cook sausage in a pan. drain off grease.
  • 2 pour cheese into crock pot.
  • 3 add sausage.
  • 4 heat on low for a few hours.
  • 5 serve with tortilla chips.

Tuscan Turkey Wrap

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • 2 (8 inch) whole wheat tortillas
  • less fat cream cheese
  • 12 slices deli fresh shaved oven roasted turkey breast
  • 1/2 cup thinly sliced cucumber
  • 1 carrot, shredded
  • 2 tablespoons kraft finley shredded italian five cheese blend
  • 2 tablespoons kraft tuscan house italian dressing and marinade

Recipe

  • 1 spread tortillas with reduced-fat cream cheese.
  • 2 top with remaining ingredients; roll up.
  • 3 kitchen tips:.
  • 4 substitute: substitute deli fresh shaved ham for the turkey breast.
  • 5 make ahead: wrap roll-ups individually in plastic wrap. refrigerate until ready to serve, up to 24 hours.
  • 6 serving suggestion: pair this recipe with fresh fruit and fat-free milk for a great take-to-work lunch.

Stuffed Celery Stalks

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 6
  • 1 (3 ounce) package cream cheese, softened
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon light cream
  • 1 1/2 teaspoons minced onions
  • 1/4 teaspoon curry powder
  • 4 stalks celery, cut into 3-inch pieces
  • 1/4 cup chopped salted peanuts

Recipe

  • 1 in a small bowl, blend first five ingredients; stuff into celery pieces and sprinkle with peanuts.
  • 2 chill until serving time.

Peppery Parsnip Fries

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 8
  • 8 medium parsnips
  • 1 tablespoon olive oil
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg

Recipe

  • 1 cut parsnips lengthwise into 2 1/2 x 1/2 inch sticks.
  • 2 in a large resealable plastic bag, combine oil, cheese, salt, pepper and nutmeg. add parsnips, a few sticks at a time, and shake to coat.
  • 3 line two 15x10 inch baking pans with foil; coat the foil with nonstick cooking spray.
  • 4 place parsnips in single layer in pans.
  • 5 bake at 425 degrees for 20-25 minutes or until tender, turning several times.

Thursday, February 26, 2015

Mini Frittatas With Ham And Cheese

Stuffed Celery

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 10
  • 1 bunch celery
  • 1 (8 ounce) package cream cheese (i use reduced fat)
  • 2 tablespoons sour cream (i use light)
  • 1/4 cup chopped walnuts
  • 20 small green olives

Recipe

  • 1 coarsely chop the olives. separate and wash celery stalks. can remove celery strings, if desired.
  • 2 mix cream cheese and sour cream. stir in walnuts and olives.
  • 3 spread filling into celery. cut into bite-sized pieces. chill until serving time.

Stuffed Celery Sticks

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 4
  • 12 celery ribs
  • 1/4 cup crumbled blue cheese, gorgonzola if available
  • 1/2 cup cream cheese
  • 3 tablespoons sour cream
  • 1/2 cup chopped walnuts

Recipe

  • 1 combine cream cheese, blue cheese and cour cream in a bowl.
  • 2 stir until well incorporated.
  • 3 add 1 tbsp of walnuts.
  • 4 fill the celery with the mixture.
  • 5 chill before serving.
  • 6 sprinkle with the remaining walnuts.

Stuffed Celery

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 8
  • 12 stalks celery, cut into 1 inch pieces
  • 1 (8 ounce) package cream cheese, softened
  • 8 ounces blue cheese, crumbled
  • 2 tablespoons worcestershire sauce
  • 1 dash hot pepper sauce
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground black pepper

Recipe

  • 1 arrange celery pieces on a serving platter.
  • 2 2 in a medium-sized mixing bowl, combine cream cheese, blue cheese, worcestershire sauce, hot pepper sauce, lemon juice and black pepper.
  • 3 blend well.
  • 4 stuff each piece of celery with the cheese mixture.

Stuffed Celery

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 1
  • 4 stalks celery, trimmed, peeled, and cut into smaller lengths if desired
  • 1/2 cup blue cheese, crumbled
  • 1/4 cup sour cream or 1/4 cup plain yogurt
  • 1 -2 sweet gherkin, finely chopped
  • 1/3 cup pecans, chopped
  • hot sauce, to taste
  • 1 dash pickapeppa sauce, to taste (if you don't have pickapeppa sauce, you can use worstershire sauce)
  • black pepper, to taste

Recipe

  • 1 mix all ingredients besides celery in a bowl.
  • 2 stuff celery with the mixture using a butter knife or eat as a dip.

Sopaipilla Cheesecake

Spinach-artichoke Casserole

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • 2 (10 ounce) packages frozen chopped spinach
  • 2 (6 -8 ounce) jars marinated artichokes
  • 1/2 cup parsley, chopped
  • 5 eggs, lightly beaten
  • 1/2 teaspoon savory
  • 1/2 teaspoon thyme
  • 1 1/2 cups cheddar cheese (i use a combo of swiss, cheddar and monterey jack just for variation) or 1 1/2 cups swiss cheese, grated (i use a combo of swiss, cheddar and monterey jack just for variation)
  • 1 small onion, chopped
  • salt and pepper

Recipe

  • 1 oil 9 x 13 pan with artichoke oil.
  • 2 cut up the artichokes.
  • 3 arrange the artichokes on the bottom of the pan.
  • 4 in a large bowl, mix spinach, parsley, eggs, herbs, salt & pepper and 1°c grated cheese.
  • 5 pour over the top of artichokes; sprinkle the top with the remaining 1/2 c cheese. (i always tend to use more so add more if your a cheese lover).
  • 6 bake at 350 for 30 minutes.
  • 7 this recipe is good hot or cold.

Stuffed Celery Sticks

Total Time: 8 mins Preparation Time: 8 mins

Ingredients

  • Servings: 27
  • 4 ounces cream cheese
  • 1/4 cup low-fat vanilla yogurt
  • 1/2 cup water packed crushed pineapple, drained
  • 1/2 cup grated carrot
  • 2 tablespoons thinly sliced green onion tops
  • 27 (5 inch) long celery ribs

Recipe

  • 1 in a small bowl stir cream cheese and yogurt til well combined.
  • 2 stir in pineapple, carrot and onion until well combined.
  • 3 fill each celery stick with 2 tsp of mixture.
  • 4 mixture can be used immediately, or covered and refrigerated for 24 hours before using.
  • 5 the filling will keep covered 3-4 days in the fridge.