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Monday, June 15, 2015

Three Cities Of Spain Cheesecake

Total Time: 1 hr 25 mins Preparation Time: 30 mins Cook Time: 55 mins

Ingredients

  • Servings: 8
  • 1 1/2 cups graham wafer crumbs or 1 1/2 cups vanilla wafers or 1 1/2 cups gingersnaps
  • 5 tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar
  • 3/4 teaspoon salt
  • 24 ounces cream cheese, softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 16 ounces sour cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract

Recipe

  • 1 crust.
  • 2 stir together all ingredients and press into bottom and 1 inch up side of a buttered 24-centimeter springform pan.fill right away or chill up to 2 hours.
  • 3 filling.
  • 4 preheat oven to 350°f.
  • 5 beat cream cheese with an electric mixer until fluffy. add eggs 1 at a time,then add vanilla extract and sugar, beating on low speed until each ingredient is incorporated, scraping down bowl between additions.
  • 6 put springform pan with crust in a shallow baking pan. pour filling into crust and bake in baking pan (to catch drips) in middle of oven 45 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. let stand in baking pan on a rack 5 minutes. leave oven on.
  • 7 topping.
  • 8 stir together sour cream, sugar and vanilla extract. drop spoonsful of topping around edge of cake and spread gently over center, smoothing evenly. bake cake with topping 10 minutes.
  • 9 run a knife around top edge of cake to loosen and cool completely in springform
  • 10 pan on rack.cake will continue to set as it cools.chill cake, loosely covered, at least 6 hours.remove side from pan and transfer cake to a plate. bring to room temperature before serving. cheesecake keeps, covered and chilled, 3 days.

Onion Gratin

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

  • Servings: 4
  • 2 large yellow onions (peeled and sliced into 1/4 inch slices)
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 tablespoon thyme (chopped)
  • 1 cup heavy cream
  • 1/4 cup wine
  • 1/4 cup parmigiano-reggiano cheese (or gruyere)

Recipe

  • 1 spread the onions onto a baking sheet and drizzle them with olive oil.
  • 2 season with salt and pepper and sprinkle with the thyme.
  • 3 bake in a preheated 375°f oven for 15 minutes.
  • 4 meanwhile heat the heavy cream and wine in a sauce pan until it starts to bubble on the edges.
  • 5 transfer the onions to a baking dish and spoon the cream onto them.
  • 6 cover in foil and bake for another 35 minutes.
  • 7 remove the foil and sprinkle the parmigiano reggiano on top.
  • 8 increase the temperature to 450°f and bake until golden brown, about 5 minutes.

Spinach And Pear Salad With Pomegranate Dressing

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 4
  • 1 medium garlic clove, minced
  • 2 teaspoons olive oil
  • 1 teaspoon balsamic vinegar
  • 2 tablespoons pomegranate juice
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 5 ounces baby spinach
  • 1 medium pear, cored and cut into slices (anjou or bartlett)
  • 1/4 cup walnuts, chopped
  • 2 tablespoons pomegranate seeds, fresh
  • 1 ounce parmesan cheese, shaved

Recipe

  • 1 whisk together the garlic, oil, vinegar, pomegranate juice, honey, salt, and pepper in a small bowl. set aside.
  • 2 place the spinach in a large serving bowl, add the pear slices and walnuts and toss gently.
  • 3 drizzle the dressing over the salad and toss again.
  • 4 divide the salad among 4 serving bowls. sprinkle the pomegranate seeds and parmesan evenly over each serving.

Sunday, June 14, 2015

Spinach And Pear Salad

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

  • Servings: 6
  • 1 (16 ounce) bag fresh spinach leaves
  • 1 (16 ounce) can pears, slices drained
  • 1/4 medium red onion, thinly-sliced
  • 2 tablespoons crumbled blue cheese
  • 1/4 cup vegetable oil
  • 3 tablespoons balsamic vinegar
  • salt and pepper, to taste

Recipe

  • 1 toss the spinach, pear slices, onion and blue cheese in a large salad bowl.
  • 2 heat the oil and vinegar in a small saucepan over a medium heat until the mixture is just steaming. pour over the salad and toss until the spinach wilts slightly.
  • 3 season with salt and pepper to taste and serve immediately.

Three Color Cheesy Appetizer Terrine

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 2 (8 ounce) packages neufchatel cheese or 2 (8 ounce) packages cream cheese, at room temperature
  • 6 ounces soft fresh goat cheese, at room temperature
  • 1/3 cup basil pesto (homemade or from a jar)
  • 1 (7 1/2 ounce) jar sun-dried tomatoes packed in oil
  • 1 (6 ounce) can small pitted black olives
  • 1 garlic clove

Recipe

  • 1 equipment needed: loaf pan (5 ¾ x 3 ½ x 2 ¼), plastic wrap, rubber spatula or pastry bag with 1a tip or a 1 inch cut, food processor or blender, small sieve.
  • 2 place pesto in a small sieve set over a bowl.
  • 3 let sit for about 30 minutes to drain away excess oil.
  • 4 meanwhile drain oil from tomatoes.
  • 5 pat tomatoes dry with a paper towel to remove excess oil.
  • 6 place tomatoes in small food processor or blender and chop very finely.
  • 7 wash processor or blender.
  • 8 place olives and garlic in small food processor or blender and process until very finely chopped.
  • 9 stir together the cream cheese or neufchatel cheese with the goat cheese until well blended and smooth.
  • 10 line the loaf pan with plastic wrap, making sure to leave about 6 inches of overhang in all four directions.
  • 11 use two layers of plastic wrap if necessary.
  • 12 using either a pastry bag with large tip (such as 1a) or a 1 inch cut, or a rubber spatula and a spoon, spread 1/4 of the cheese mixture on the bottom of the loaf pan.
  • 13 top with the drained pesto and spread evenly being careful not to mix with the cheese below.
  • 14 using the same method as before top the pesto with another 1/4 of the cheese mixture being careful to not mix with the pesto.
  • 15 top with the chopped sun dried tomatoes, spreading evenly.
  • 16 top with another 1/4 of the cheese mixture.
  • 17 top that with the chopped olive mixture.
  • 18 top that with the remaining cheese mixture and smooth it out.
  • 19 cover the mixture with the overhanging plastic wrap.
  • 20 refrigerate for at least 4 and up to 24 hours.
  • 21 when ready to serve, peel back overhanging plastic wrap and invert onto serving platter.
  • 22 remove plastic wrap.
  • 23 let sit at room temperature for 15 to 20 minutes.
  • 24 serve with various crackers.

Mimi's Spinach Pie

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

Ingredients

  • Servings: 8
  • 1 pie crust
  • 1 (10 ounce) box frozen chopped spinach, defrosted and squeezed dry
  • 1 medium onion, diced
  • 4 eggs
  • 3/4 cup parmesan cheese
  • 7 ounces pancetta, diced
  • 4 ounces prosciutto, diced

Recipe

  • 1 saute pancetta and onion until pancetta starts to crisp, set aside to cool.
  • 2 combine eggs, parmesan and spinach mixing well.
  • 3 add cooled onion/pancetta to the spinach mixture and combine.
  • 4 pour into pie crust.
  • 5 spread prosciutto on top.
  • 6 bake in a 350 degree oven for 1 hour.

Nat's Cucumber Cream Cheese Bagel

Total Time: 4 mins Preparation Time: 3 mins Cook Time: 1 min

Ingredients

  • Servings: 1
  • 1 bagel
  • 2 tablespoons cream cheese
  • 6 slices english cucumbers
  • salt
  • fresh ground pepper

Recipe

  • 1 slice and toast bagel.
  • 2 spread both sides with cream cheese.
  • 3 top on side with cucumber slices.
  • 4 sprinkle with salt and pepper.
  • 5 note:.
  • 6 my favorite bagel is the "everything bagel", the onion or the sesame, but use whatever bagel you fancy.
  • 7 i keep the skin on the cucumber, but peel it if you like.

Spinach And Onion Cheese Pie

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

  • Servings: 8
  • 2 cups saltine crumbs
  • 1/2 cup butter, melted
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 medium onion, thinly sliced
  • 2 1/2 cups chopped spinach
  • 3 eggs
  • 1 1/2 cups milk
  • 1 1/4 cups shredded american cheese
  • 1/4 cup shredded cheddar cheese
  • 1/2 teaspoon salt

Recipe

  • 1 heat oven to 325 degrees. combine cracker crumbs and 1 stick melted butter in a small bowl. transfer to a greased 9-inch pie dish; press evenly into bottom and sides of dish. set aside.
  • 2 heat remaining 1 t of butter and olive oil in a large skillet over medium heat. add onion; cook until softened, about 2 minutes. add spinach; cook until tender, about 3 minutes. spread mixture over crumb crust. set aside.
  • 3 beat together eggs and milk in a medium bowl. mix in cheese and salt. pour mixture into crumb crust. bake until pie is set and golden brown, about 50 minutes.

Truly Hot Cheddar Dip

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

Ingredients

  • 3 cups cheddar cheese, grated
  • 1 cup mayonnaise (i used best foods)
  • 1 cup onion, chopped fine
  • 1 -3 teaspoon crushed red pepper flakes (depending on how much 'hot' you like)

Recipe

  • 1 preheat oven to 350f.
  • 2 in a medium bowl, combine the cheese, mayonnaise, chopped onion and crushed red pepper.
  • 3 transfer to a 1 1/2 quart round baking dish.
  • 4 bake for 10-12 minutes or just until bubbly, then broil for 1-2 minutes until lightly browned.

Three Cheese Spinach Pie

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

Ingredients

  • Servings: 6
  • 1 1/2 cups minute rice
  • 1 1/2 cups boiling water
  • 1 teaspoon salt
  • 1/2 cup mozzarella cheese
  • 1 egg, beaten
  • 10 ounces frozen spinach or 10 ounces fresh spinach, cooked and drained
  • 3 eggs
  • 1 cup grated feta cheese
  • 2 -3 tablespoons chopped onions, sauteed
  • 1 tomato, sliced
  • 2 tablespoons parmesan cheese

Recipe

  • 1 combine rice and boiling water in a 9" plate.
  • 2 cover and let stand 5 minutes.
  • 3 stir in salt, mozzarella and egg and use spoon to press and form into a pie shell.
  • 4 combine spinach, feta cheese, onion and eggs.
  • 5 mix well.
  • 6 pour mixture into rice shell.
  • 7 top with tomato slices and sprinkle with parmesan.
  • 8 bake at 400 degrees for 45-60 minutes, depending on oven.
  • 9 or microwave at high for 10 minutes and let stand for 3 minutes before serving.

Ruth's Chris Steaakhouse Creamed Corn

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

Ingredients

  • 2 tablespoons salted butter
  • 1 teaspoon bacon fat
  • 1 tablespoon fennel bulb, 1/8-inch diced
  • 2 tablespoons onions, 1/8-inch diced
  • 1 cup frozen corn
  • 1 cup frozen corn
  • 6 ounces heavy cream

Truly Awesome Artichoke Dip!!

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

Ingredients

  • 2 (8 ounce) packages cream cheese, softened
  • 2 (14 1/2 ounce) cans water-packed artichoke hearts, drained well
  • 1 (3 7/8 ounce) can water chestnuts, whole
  • 1 cup mayonnaise
  • 1/4 cup scallion, chopped
  • 1 1/2 cups parmesan cheese, shredded
  • 1/2 cup monterey jack pepper cheese, grated
  • 1 teaspoon black pepper, ground
  • 1/2 teaspoon worcestershire sauce
  • 2 teaspoons garlic powder (to taste)
  • 1/2 teaspoon dried parsley flakes

Recipe

  • 1 preheat oven to 350°f.
  • 2 pulse artichoke hearts, scallions, and water chestnuts in food processor. be careful not to make it "mushy"! set aside.
  • 3 combine cream cheese, parmesan cheese, mayonnaise, and pepper jack cheese in a separate bowl. blend with hand mixer so the consistency turns out a bit fluffy. (it will make it easier to stir in the artichokes later).
  • 4 add the rest of the ingredients, and blend again.
  • 5 fold artichoke heart mixture into the cream cheese mixture by hand.
  • 6 check for seasonings.
  • 7 (you can add a dash of hot sauce, cayenne, or red pepper flakes if desired).
  • 8 place into casserole dish of your choice.
  • 9 bake until a light golden brown/or bubbly (about 25 minutes).
  • 10 serve with cracker, toast points, pita chips -- your choice!
  • 11 sit back and let the rave reviews roll in!

Strawberry-swirl Cheesecake Smoothie

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 4
  • 6 ounces cream cheese, softened (3/4 of 8-oz. package)
  • 1 1/2 cups milk
  • 1/3 cup sugar, divided
  • 1 teaspoon vanilla
  • 7 graham crackers, divided
  • 2 cups frozen whole strawberries or 2 cups raspberries, slightly thawed

Recipe

  • 1 blend cream cheese, milk, 3 tablespoons sugar, vanilla and 6 crackers in blender until smooth. pour all but about 1/2 cup of the cream cheese mixture into liquid measuring cup. reserve for later use.
  • 2 add strawberries and remaining sugar to remaining cream cheese mixture in blender; blend until smooth. pour into 4 glasses.
  • 3 pour reserved cream cheese mixture gently over strawberry mixture in glasses. crumble remaining cracker; sprinkle over smoothies.
  • 4 serve immediately.

Spinach And Mushroom Quesadillas

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 1 (10 ounce) package spinach, chopped
  • 2 cups brie cheese, cubed small
  • 2 tablespoons butter
  • 2 garlic cloves, sliced
  • 2 portabella mushroom caps, sliced
  • 4 (10 inch) flour tortillas
  • vegetable oil cooking spray

Recipe

  • 1 prepare spinach according to package directions. drain and pat dry.
  • 2 preheat oven to 350 degrees f (175 degrees c). sprinkle 1/4 cup cheese on one side of each tortilla. place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
  • 3 melt the butter in a skillet over medium heat. stir in garlic and mushrooms, and cook about 5 minutes. mix in spinach, and continue cooking 5 minutes. place an equal amount of the mixture on the cheese side of each tortilla. fold tortillas in half over the filling.
  • 4 heat a separate skillet over medium heat. spray quesadillas with veggie spray place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. cut each quesadilla into 4 wedges to serve.

Onion Gratin With Fresh Thyme

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

Ingredients

  • Servings: 6
  • 6 medium onions (spanish or red or a mixture)
  • 1 tablespoon olive oil
  • 1 tablespoon thyme, fresh
  • 1/2 teaspoon salt
  • fresh black pepper, 3 grinds
  • 1/2 cup whipping cream
  • 3 tablespoons dry wine
  • 1/2 cup parmesan cheese
  • 1 1/2 cups gruyere cheese, grated

Recipe

  • 1 place rack just above centre; preheat oven to 375.
  • 2 thinly remove both ends of onions; peel onions. cut each in half around the equator. using a sharp knife, cross hatch these inner surfaces with cuts about 1/2 inch apart, going quite deeply down, but not through narrow ends of rounds. lay them snugly, cut side up, on a rimmed baking tray.
  • 3 drizzle with oil, sprinkle with chopped thyme, salt and pepper. bake uncovered for 20 minutes. transfer onions, cross hatched side up, fitting snugly into a baking dish just large enough to hold all in a single layer, such as a large oval gratin dish or a 9 - 13 inch disyh.
  • 4 stir cream with wine; pour over onions. cover dish with foil; continue baking for 25 minutes or until onions are tender when pierced with the tip of a knife. remove dish from oven; uncover onions.
  • 5 increase oven temperature to 450.
  • 6 sprinikle onions with parmesan; then with gruyere. bake uncovered for 8 minutes or until cheese is golden and sauce is bubbling. serve garnished with chopped thyme.

Oh So Cheesy! Nacho's

Total Time: 17 mins Preparation Time: 10 mins Cook Time: 7 mins

Ingredients

  • Servings: 2
  • nacho chip
  • 100 g cheddar cheese
  • 1 tablespoon skim milk
  • streaky bacon (as much as you want or if you prefer, crispy bacon bites)
  • chips
  • salt and pepper

Recipe

  • 1 step 1- prepare your cooking dish by slightly greasing it and preheat your oven to gas mark 5.
  • 2 step 2-lay your nacho chips to the side and grab your cheese and milk.
  • 3 step 3-grate your cheese until all has gone.
  • 4 step 4-get your bacon and dice into small piece's until tiny bite sizes.
  • 5 step 5-take your nacho chips and place them at the bottom of the dish.
  • 6 step 6-sprinkle some cheese in layers on the nachos followed by spreading a tbsp of milk.
  • 7 step 7-smother the cheese in the bacon bits.
  • 8 step 8-take your packet of crisps/chips and crunch until small pieces and sprinkle over the bacon and cheese,.
  • 9 step 10-place in oven for 7-10 mins on medium heat.
  • 10 enjoy!

Three Cheese Souffles

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs Cook Time: 40 mins

Ingredients

  • Servings: 8
  • 1/3 cup butter or 1/3 cup margarine
  • 1/3 cup all-purpose flour
  • 2 cups milk
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • 1 dash hot pepper sauce
  • 1 1/2 cups swiss cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 1/4 cup parmesan cheese, shredded
  • 6 eggs, separated
  • 1/2 teaspoon cream of tartar

Recipe

  • 1 melt butter in a medium saucepan.
  • 2 stir in flour; cook for 1 minute until bubbly.
  • 3 gradually add milk, mustard, salt and hot pepper sauce; cook and stir until thickened and bubbly.
  • 4 add cheeses; stir until melted.
  • 5 remove from the heat and set aside.
  • 6 in a small mixing bowl, beat egg yolks until thick and lemon colored, about 3-4 minutes.
  • 7 add 1/3 cup cheese mixture and mix well.
  • 8 return all to the saucepan; return to the heat and cook for 1-2 minutes.
  • 9 cool completely, about 30-40 minutes.
  • 10 in another mixing bowl, beat egg whites until soft peaks form.
  • 11 add cream of tartar; continue beating until stiff peaks form.
  • 12 fold into the cheese mixture.
  • 13 pour into ungreased 1 cup souffle dishes or custard cups.
  • 14 place in a shallow pan.
  • 15 pour warm water into larger pan to a depth of 1 inches bake uncovered at 325 for 40-45 minutes or until tops are golden brown.
  • 16 serve immediately.
  • 17 *note* souffles can be made ahead and frozen. cover each dish or cup with foil and freeze. to bake, remove foil and place unthawed souffles in a shallow pan; add warm water to a depth of 1 inches bake at 325 for 60-65 minutes or until tops are golden.

Three Forks Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • Servings: 4
  • 3 tablespoons salad dressing, such as miracle whip
  • 1/4 teaspoon dry mustard
  • 1 tablespoon maple syrup
  • 1 teaspoon maple syrup
  • 1 tablespoon cider vinegar
  • 1 tablespoon apple juice
  • 1/2 teaspoon molasses
  • 1 tablespoon olive oil
  • 8 cups spring mixed salad greens
  • 1 granny smith apples, cut in slivers
  • 1/2 cup candied pecans
  • 2 ounces crumbled danish blue cheese

Recipe

  • 1 1) combine dressing ingredients in a small bowl and whisk till smooth. refrigerate.
  • 2 2) place salad greens and apple slivers in a large bowl. drizzle a scant tablespoon per serving over greens and toss to coat. plate greens and top with pecans and blue cheese.

Margarita Dip

Total Time: 16 mins Preparation Time: 15 mins Cook Time: 1 min

Ingredients

  • Servings: 12
  • 2 (8 ounce) packages fat free cream cheese, softened
  • 2/3 cup frozen margarita mix, thawed
  • 1/4 cup orange juice
  • 2 teaspoons lime zest
  • 1 cup fat-free whipped topping
  • 1 whole strawberry
  • lemon juice or lime juice or orange juice
  • colored crystal sugar

Recipe

  • 1 in a large mixing bowl, add cream cheese, margarita mix, orange juice, and lime peel.
  • 2 with a hand held electric mixer, beat cream cheese mixture on low until smooth.
  • 3 fold in whip topping.
  • 4 cover and refrigerate for 1 hour before serving.
  • 5 to serve, take a large margarita glass.
  • 6 dip rim of glass into lemon, lime or orange juice and then colored sugar.
  • 7 spoon in carefully the cream cheese mixture.
  • 8 serve with whole strawberries.

Three Cheese Spinach Egg Casserole

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

Ingredients

  • Servings: 12
  • 3 cups cheddar cheese, shredded
  • 3 cups mozzarella cheese, shredded
  • 6 tablespoons flour
  • 2 cups cottage cheese
  • 1 medium onion, chopped
  • 6 eggs, beaten
  • 6 tablespoons margarine, melted
  • 1 (10 ounce) package frozen chopped spinach, thawed and blotted dry

Recipe

  • 1 combine cheddar, mozzarella and cottage cheses.
  • 2 add flour to the cheeses.
  • 3 sautee onion and add to the cheeses.
  • 4 add eggs, margarine and spinach. mix well.
  • 5 pour into a greased 7" x 12" baking pan.
  • 6 bake at 350 degrees for 60-80 minutes.

Strawberry-rhubarb Cream Dessert

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

  • 2 cups flour, all-purpose
  • 1 cup pecans, chopped
  • 1 cup butter, melted
  • 1/4 cup sugar
  • 1 cup brown sugar, packed
  • 3 tablespoons cornstarch
  • 5 cups fresh rhubarb (can also use frozen)
  • 1 cup fresh strawberries, sliced
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 1/4 cups heavy whipping cream, whipped and divided
  • brown sugar (optional for garnish)

Recipe

  • 1 in a small bowl, combine the flour, pecans, butter, and sugar.
  • 2 press into a greased 13"x9"x2" baking dish.
  • 3 bake at 350 degrees for 18-20 minutes or until golden brown. cool on a wire rack.
  • 4 topping: in a large saucepan, combine brown sugar and cornstarch.stir in rhubarb until combined. bring to a boil, stirring often. reduce heat and cook until thickened and the rhubarb is tender. (this is where i also add a few drops of red food coloring to "pep it up" a bit) when done, remove from heat and cool. when cool, stir in the sliced strawberries.
  • 5 filling: in a small mixing bowl , beat cream cheese and confectioners sugar until smooth.fold in 1 cup of whipped cream.
  • 6 spread the filling over the cooled crust, top with the cooled rhubarb mixture. spread the remaining whipped cream on top of the rhubarb layer.
  • 7 garnish with some additional brown sugar ( i also added some extra sliced strawberries as garnish).
  • 8 refrigerate for 3-4 hours before serving.

Three Cheese Shrimp Dip

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

  • Servings: 4
  • 1 (6 ounce) can small shrimp
  • 6 ounces shredded mild cheddar cheese
  • 6 ounces shredded monterey jack cheese
  • 8 ounces cream cheese, softened
  • 1 (14 1/2 ounce) can diced tomatoes, fully drained
  • 1/2 cup parmesan asiago and romano cheese blend (the stuff in the shaker can)
  • 1/2 teaspoon onion powder (more or less to taste)
  • 1/2 teaspoon garlic powder (more or less to taste)
  • 1 teaspoon old bay seasoning (more or less to taste)
  • tortilla chips

Recipe

  • 1 preheat oven to 325°.
  • 2 mix together all ingredients except cheddar and monterey jack cheeses.
  • 3 spread mixture in a casserole dish (spray dish with cooking spray for easy removal).
  • 4 bake, uncovered, until top begins to brown. approximately 20 minutes.
  • 5 remove dish from oven and sprinkle shredded cheeses on top.
  • 6 bake again until the cheese is bubbly.
  • 7 remove from oven.
  • 8 the recipe calls for tortilla chips for dipping, but i've also used fritos scoops and crackers. very tasty either way!

Truffled Brussels Sprouts

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

  • Servings: 4
  • 30 brussels sprouts
  • olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2-1 teaspoon coarse-cracked black pepper
  • 1/2 teaspoon garlic powder
  • 1/3 cup sliced almonds
  • 1/3 cup grated parmigiano-reggiano cheese (i mixed them) or 1/3 cup pecorino cheese (i mixed them)
  • 1 1/2 teaspoons truffle oil

Recipe

  • 1 preheat the oven to 400?.
  • 2 quarter the brussels sprouts, trimming the root end and tough outer leaves. spread them out on a baking sheet with the almonds, then drizzle with olive oil. sprinkle with salt, pepper, and garlic powder – toss to make sure the brussels sprouts are thoroughly coated.
  • 3 roast for 35 minutes. pull the sheet out of the oven, mix them up, and sprinkle the grated cheese over the brussels sprouts.
  • 4 roast for 10 more minutes, until they are tender and crispy around the edges. scrape them into a serving bowl, and drizzle with truffle oil. toss to make sure every.single.bite gets a little bit of truffle oil loveliness. eat the whole bowl by yourself.

Spinach And Pear Salad

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

Ingredients

  • Servings: 8
  • 3/4 cup hazelnuts
  • 1/3 cup sherry wine vinegar or 1/3 cup cider vinegar
  • 1/3 cup hazelnut oil or 1/3 cup salad oil
  • 1 tablespoon dijon mustard
  • 3 (8 ounce) firm-ripe pears, rinsed
  • 4 quarts baby spinach leaves, rinsed and crisped (1 pound)
  • 1 cup crumbled blue cheese
  • salt & freshly ground black pepper

Recipe

  • 1 in a 6- to 8-inch frying pan over medium heat, stir hazelnuts often until golden under skins, 5 to 10 minutes.
  • 2 pour onto a towel and let stand until cool enough to handle.
  • 3 rub nuts in towel to remove ay loose skins.
  • 4 lift nuts from towel and reserve; discard skins.
  • 5 coarsely chop nuts.
  • 6 in a large bowl, whisk vinegar, oil and mustard to blend.
  • 7 cut pears lengthwise into quarters and core.
  • 8 cut quarters lengthwise into thin slices.
  • 9 drop slices into bowl and mix to coat with dressing.
  • 10 (this step helps keep pears from browning) add spinach and mix gently.
  • 11 sprinkle with blue cheese and roasted nuts and mix gently.
  • 12 add salt and pepper to taste.

Three Cheese Spread

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 1/2 lb mild cheddar cheese
  • 1/2 lb swiss cheese
  • 1/2 lb velveeta cheese, food
  • 1 tablespoon horseradish
  • 1 tablespoon prepared mustard
  • 2 tablespoons sugar
  • 1 teaspoon dried onion flakes
  • 1 dash salt
  • 1 dash garlic powder
  • 1 dash hot pepper sauce (tabasco)
  • 1 pint mayonnaise (hellman's or best foods)

Recipe

  • 1 shred the cheeses. in a separate bowl, mix mayonnaise and seasonings. add to the cheeses and mix well. chill. serve with crackers.

Low-fat Ham And Cheese With Pineapple

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 1
  • 1 kaiser roll
  • 1 teaspoon dijon mustard
  • 1 lettuce leaf
  • 1 slice lowfat swiss cheese
  • 2 slices deli ham
  • 2 slices canned pineapple, drained

Recipe

  • 1 slice roll in half.
  • 2 spreak mustard on the bottom half.
  • 3 top with lettuce, cheese, ham and pineapple.

Low-fat Heavy Cream Substitute

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 8 ounces low fat cottage cheese
  • 3 tablespoons non-fat powdered milk

Recipe

  • 1 combine and in a blender.
  • 2 puree for 5 minutes.

Onion Dip

Total Time: 36 mins Preparation Time: 15 mins Cook Time: 21 mins

Ingredients

  • 1 1/3 lbs onions, halved and chopped (2 cups)
  • 1/2 teaspoon salt
  • 2 tablespoons cooking oil
  • 2 teaspoons snipped fresh sage
  • 1/3 cup sour cream
  • 2 tablespoons parmesan cheese
  • 2 tablespoons finely chopped red onions

Recipe

  • 1 in a large skillet cook the coarsley chopped onions and salt in hot oil,uncovered over medium heat for 20 minutes or until very soft and slightly browned,stirring occasionally.
  • 2 stir in sage.
  • 3 cook 1 minute more.
  • 4 remove from heat and stir in sour cream and parmesan cheese.
  • 5 transfer to serving bowl.
  • 6 sprinkle with red onion.
  • 7 serve with chips or crackers.

Low-fat Creamy Blueberry Dip

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 2 cups fresh blueberries or 2 cups frozen blueberries, thawed
  • 1/3 cup light cream cheese (from an 8-oz. tub)
  • 1 tablespoon apricot preserves

Recipe

  • 1 in the container of a food processor or blender, place blueberries, cream cheese and apricot preserves; whirl until smooth.
  • 2 serve with sliced fruit or use as a dessert sauce spooned over cut-up fruit, if desired.

Onion Ham And Sage Focaccia

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

Ingredients

  • Servings: 2
  • 2 teaspoons yellow cornmeal
  • 2 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1 1/2 teaspoons crumbled dried sage
  • 1/2 teaspoon pepper
  • 1 (10 ounce) package refrigerated pizza dough
  • 3/4 cup chopped smoked ham
  • 1 cup shredded mozzarella cheese

Recipe

  • 1 preheat oven to 450. sprinkle cornmeal on baking sheet.
  • 2 in large skillet, heat oil. add onion and cook over high heat, stirring often, until lightly browned and softened, 3 minutes.
  • 3 stir in sage and pepper.
  • 4 unroll pizza dough, place on baking sheet and stretch to an even thickness.
  • 5 spread onion over dough, sprinkle ham and cheese evenly on top.
  • 6 bake 10-12 minutes, until dough is golden brown and crusty and cheese is melted and bubbly.

Tsr Version Of Olive Garden Lemon Cream Cake By Todd Wilbur

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

Ingredients

  • Servings: 12
  • 1 (18 1/4 ounce) betty crocker cake mix
  • 1 1/4 cups water
  • 1/3 cup oil
  • 3 egg whites
  • 1 (8 ounce) package cream cheese, softened
  • 2 cups powdered sugar
  • 1/4 cup lemon juice
  • 1/4-1/2 teaspoon lemon extract (optional)
  • 1 cup heavy cream
  • 1/2 cup flour
  • 1/2 cup powdered sugar
  • 1/4 cup cold butter
  • 1/2 teaspoon vanilla extract
  • powdered sugar (for garnish)

Recipe

  • 1 if you choose to use a different brand of cake, use the manufacturer's directions instead of mine.
  • 2 to make cake:.
  • 3 preheat oven to 350 degrees f. grease a 10-inch layer cake pan or springform pan.
  • 4 mix the ingredients for the cake following the procedure on box. pour batter into prepared pan.
  • 5 bake at 350 degrees f for 40-45 minutes. cool slightly, then remove cake from pan to rack to cool completely.
  • 6 to make the lemon cream filling:.
  • 7 in a medium-size bowl, combine cream cheese and 2 cups powdered sugar with an electric mixer until smooth. mix in lemon juice and extract, if using.
  • 8 in a large bowl with an electric mixer on high, whip cream until stiff peaks form. using a spoon, fold cream cheese mixture into the whipped cream; set aside.
  • 9 to make the crumb topping:.
  • 10 in a medium-size bowl, combine flour and 1/2 cup powdered sugar. add butter and dribble in the vanilla extract. cut cold butter into flour mixture until mixture is in pieces no larger than a pea. refrigerate until ready to frost cake.
  • 11 to assemble the cake:.
  • 12 when the cake is completely cool, cut into two layers. reserve 1/2 cup of the lemon cream filling. spread the remainder of the filling on the bottom half of the cake. place the second half on top. frost the top and sides of the cake with the remaining 1/2 cup of the lemon cream filling. cover the top and sides of the cake with the crumb topping, pressing it onto the sides to cover.
  • 13 refrigerate for at least 3 hours before serving.
  • 14 to serve:.
  • 15 cut into slices; dust with powdered sugar.

Three In One Cheese Ball

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

  • 8 ounces cream cheese, softened
  • 16 ounces cheddar cheese, shredded, at room temperature
  • 2 tablespoons milk
  • 2 tablespoons onions, finely chopped
  • 2 tablespoons worcestershire sauce
  • coarsely cracked black pepper
  • 1/2 cup blue cheese, crumbled
  • fresh parsley, minced
  • 1/4 teaspoon garlic powder
  • pecans, finely chopped
  • assorted cracker

Recipe

  • 1 in a mixing bowl, beat cream cheese, cheddar cheese, milk, onion, and worcestershire sauce until fluffy.
  • 2 if a smoother spread is desired, process in a food processor until creamy.
  • 3 divide into thirds (about 1 cup each).
  • 4 shape first portion into a ball and roll in cracked pepper.
  • 5 add the bleu cheese to the 2nd portion and mix well. shape into a ball and roll in parsley.
  • 6 add garlic powder to the remaining portion and mix well. shape into a ball and roll in nuts.
  • 7 cover and refrigerate.
  • 8 remove from refrigerator and let stand 15 minutes before serving.
  • 9 serve with crackers.

Spinach And Parmesan Stuffed Flank Steak

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

Ingredients

  • Servings: 5
  • 3 cups baby spinach
  • 1/3 cup chopped onion
  • 1 garlic clove
  • 1 1/2 cups grated cheese (parmesan, mozzarella, and asiago)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (1 1/2-2 lb) flank steaks
  • 1/2 cup a.1. original sauce or 1/2 cup barbecue sauce

Recipe

  • 1 preheat oven to 425 degrees.
  • 2 in a food processor, pulse the spinach, onions, and garlic. add the cheeses, oregano, salt and pepper and pulse until just combined.
  • 3 butterfly the steak and open it like a book. the steak should be about 1/2 inch thick. spread the spinach and cheese mixture to within about 1 inch of the edges. roll up the steak jelly roll style and tie at 2 inch intervals with kitchen twine.
  • 4 add about 2 tablespoons of olive oil to an ovenproof saute pan over medium high heat. saute the steak in the pan until brown on all sides, about 8 - 10 minutes.
  • 5 brush the steak with the a-1 steak sauce and transfer to the oven. roast for about 15 minutes.
  • 6 turn the steak over, baste again with the sauce and roast an additional 10 minutes or until 125 - 130 degrees for medium rare. remove from pan and place on a cutting board. tent with foil and let rest for about 5 - 10 minutes.
  • 7 slice in rounds with a sharp knife and serve.

Truly Creamy Low-carb Reduced-fat Mini Cheesecakes

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

Ingredients

  • Servings: 6
  • 3 (8 ounce) packages reduced-fat cream cheese, at room temperature
  • 1 cup splenda granular
  • 1 tablespoon vanilla bean paste or 1 tablespoon pure vanilla extract
  • 2 eggs
  • nonstick cooking spray, such as pam

Recipe

  • 1 preheat your oven to 350 degrees.
  • 2 using a stand mixer or hand mixer, combine cream cheese, sweetener, and vanilla. mix until creamy and smooth.
  • 3 add eggs, one at a time, blending until completely incorporated and very smooth.
  • 4 using a 6 yield jumbo muffin tin, spray a very small amount of non-stick cooking spray into each muffin cup, or use paper liners.
  • 5 carefully spoon batter into each cup, making sure they are evenly filled.
  • 6 bake for 25 minutes, or until the cakes just begin to golden on the edges and the top. the consistency should be slightly "wiggly" when you remove them from the oven. this prevents over-baking, and produces a rich, creamy cheesecake rather than "spongey" cheesecake.
  • 7 place the muffin tin on a cooling rack, and allow to cool for 10-20 minutes before removing.
  • 8 chill in the refrigerator for at least 2 hours before serving.
  • 9 i recommend cool whip light, and a few fresh berries as a garnish.
  • 10 enjoy!
  • 11 note: preparation time includes allowing the cream cheese to come to room temperature.

Spinach And Mushroom Pizza

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • 1 thin pizza crust, such as boboli (about 10 ounces)
  • 3 tablespoons extra virgin olive oil
  • 8 ounces egg beaters egg substitute or 8 eggs
  • 5 ounces baby spinach
  • 1/2 cup onion, about 1 medium onion, chopped
  • 3/4 cup sliced mushrooms
  • 1/3 cup bacon bits, if desired
  • kosher salt
  • cayenne pepper
  • fresh ground black pepper
  • 1/2 cup mozzarella cheese, shredded
  • 1/3 cup cheddar cheese, shredded

Recipe

  • 1 preheat the oven to 450 degrees f.
  • 2 perforate the crust in several places; brush on both sides with 1 tablespoon olive oil. place directly onto the middle rack of the oven and bake for 10 minutes. if you make your own crust, you will want to cook it, remembering it will be back in the oven for about 5 minutes with toppings.
  • 3 while the crust is cooking, put egg beaters or break the eggs, if using, into a bowl. whisk well and season with salt and pepper. add the remaining 2 tablespoons olive oil to a 10-inch skillet and heat over medium heat. add the onions and mushrooms and cook until onions are translucent, about 4 minutes.
  • 4 place the spinach on the partially cooked crust and sprinkle with cayenne to taste and then with the mozzarella. place back in oven, watching closely while cooking the eggs in the next step. you only want to melt the cheese and soften the spinach.
  • 5 scrape the vegetable mixture into the eggs and beat it well to distribute the onions and mushrooms evenly. add about 1/3 cup bacon bits, if using. turn the heat down to low and pour the egg mixture back into the pan. gently stir the eggs until they are just set and still moist, about 3 to 4 minutes.
  • 6 spread the egg mixture evenly over the spinach topping and top with the cheese. return to the oven until the cheese is melted and lightly browned, about 1 minute. serve hot.

Spinach And Mushroom Tortilla

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

Ingredients

  • Servings: 8
  • 2 tablespoons olive oil
  • 3 shallots, finely chopped
  • 12 ounces mushrooms, sliced
  • 10 ounces fresh spinach leaves (coarse stems removed)
  • salt and pepper
  • 2 ounces toasted slivered almonds
  • 5 eggs
  • 2 tablespoons fresh parsley
  • 2 tablespoons cold water
  • 3 ounces manchego cheese, grated (or parmesan cheese)

Recipe

  • 1 heat the olive oil in a skillet that can safely be placed under the broiler. add the shallots and cook over very low heat stirring occasionally for 5 minutes, or until softened. add the mushrooms and cook, stirring frequently, for an additional 4 minutes. add the spinach, then increase the heat to medium and cook, stirring frequently, for 3-4 minutes, or until wilted. reduce the heat, then season to taste with salt and pepper and stir in the slivered almonds.
  • 2 beat the eggs with the parsley, water and salt and pepper to taste in a bowl. pour the mixture into the skillet and cook for 5-8 minutes, or until the underside is set. lift the edge of the tortilla occasionally to let the uncooked egg run underneath. meanwhile, preheat the broiler to high.
  • 3 sprinkle the grated cheese over the tortilla and cook under the preheated broiler for 3 minutes, or until the top is set and the cheese has melted. serve, lukewarm or cold cut into thin wedges.

Saturday, June 13, 2015

Strawberry-pina Colada Pie

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

Ingredients

  • Servings: 8
  • 35 vanilla wafers, finely crushed (about 1-1/4 cups)
  • 1/4 cup butter, melted
  • 1 (8 ounce) cream cheese, softened
  • 1/4 cup milk
  • 1 (3 1/2 ounce) instant vanilla pudding
  • 1 (8 ounce) can crushed pineapple in juice, undrained
  • 1 (8 ounce) non-dairy whipped topping, thawed, divided
  • 1/4 cup flaked coconut, toasted
  • 1 1/4 cups sliced fresh strawberries

Recipe

  • 1 mix wafer crumbs and butter until blended; press into bottom and up side of 9-inch pie plate.
  • 2 beat cream cheese and milk in large bowl with mixer until blended. add dry pudding mix and pineapple; beat 2 minute whisk in 2 cups whipped topping; pour into crust.
  • 3 refrigerate 3 hours or until firm. top with coconut, berries and remaining whipped topping just before serving.

Strawberry-rhubarb Cream Dessert

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

  • Servings: 12
  • 2 cups all-purpose flour
  • 1 cup pecans, chopped
  • 1 cup butter, melted
  • 1/4 cup sugar
  • 1 cup packed brown sugar
  • 3 tablespoons cornstarch
  • 5 cups fresh rhubarb, chopped
  • 1 cup fresh strawberries, sliced
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 1/4 cups heavy whipping cream, whipped and divided
  • additional brown sugar (optional)

Recipe

  • 1 in small bowl, combine the flour, pecans, butter and sugar.
  • 2 press into a greased 13-inch by 9-inch by 2-inch baking dish.
  • 3 bake at 350 degrees for 18-20 minutes or until golden brown.
  • 4 cool on a wire rack.
  • 5 in large saucepan, combine brown sugar and cornstarch.
  • 6 stir in rhubarb until combined.
  • 7 bring to a boil over medium heat, stirring often.
  • 8 reduce heat; cook and stir for 4-5 minutes or until thick.
  • 9 remove from heat; cool.
  • 10 stir in strawberries.
  • 11 in small mixing bowl, beat cream cheese and confectioners' sugar until smooth.
  • 12 fold in 1 cup whipped cream.
  • 13 spread over crust; top with rhubarb mixture.
  • 14 spread with remaining whipped cream.
  • 15 refrigerate for 3-4 hours before serving.
  • 16 garnish with additional brown sugar if desired.

Spinach And Noodles

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

Ingredients

  • Servings: 4
  • 12 ounces frozen egg noodles
  • 20 ounces frozen spinach
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 2 cups alfredo sauce
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon pepper
  • 1 cup diced cooked ham
  • 1/2 cup grated parmesan cheese

Recipe

  • 1 cook noodles according to package directions. drain and set aside.
  • 2 squeeze all excess moisture out of frozen spinach. set aside.
  • 3 heat oil over medium heat. add onion and cook until translucent. add alfredo sauce, nutmeg, pepper and ham. cook and stir until heated through. add spinach and cheese.
  • 4 add noodles to mixture and heat through.

Truvia Classic Cheesecake

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

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup butter or 1/4 cup margarine, melted
  • 1/2 teaspoon vanilla
  • 5 (3 1/2 g) packets truvia artificial sweetener
  • 1 lb cream cheese
  • 8 ounces neufchatel cheese
  • 4 whole eggs or 4 egg substitute
  • 1 tablespoon fresh lemon zest
  • 4 tablespoons fresh lemon juice
  • 1/4 teaspoon salt
  • 20 (3 1/2 g) packets truvia natural artificial sweetener

Recipe

  • 1 assemble all ingredients.
  • 2 place graham cracker crumbs and truviaĆ¢„¢ into mixing bowl; mix well.
  • 3 pour melted butter and vanilla over crumb mixture; blend until mixture is moist.
  • 4 press crumb mixture into 10" ungreased spring form pan, covering bottom and sides; refrigerate for 10 minutes.
  • 5 place truvia, cream cheese, neufchatel and salt into mixing bowl.
  • 6 blend at low speed for 1 minute; scrape sides of bowl and mixing paddle.
  • 7 mixing at low speed, add one egg at a time over 5 minutes.
  • 8 scrape sides of bowl and paddles.
  • 9 mix at medium speed for 2 minutes while adding lemon zest and juice; scrape bowl and mixing paddle.
  • 10 pour batter into graham cracker crust; bake at 325°f in oven for 55-60 minutes.
  • 11 remove from oven; cool on wire rack for 1 hour; cut into 12 pieces using a water dipped serrated knife and serve or refrigerate.

Swamp Fries

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

Ingredients

  • Servings: 6
  • 1 (32 ounce) bag frozen crinkle cut french fries
  • 8 ounces colby cheese, shredded
  • 8 ounces sharp cheddar cheese, shredded
  • 1/2 lb bacon, cooked and cut into small pieces
  • ranch dressing
  • hot sauce

Recipe

  • 1 bake french fries according to directions on bag.
  • 2 remove from oven and push together to form a single layer, with not much space between the fries.
  • 3 sprinkle cheese and bacon evenly on top.
  • 4 put back into oven until the cheese is all melted.
  • 5 remove from oven and drizzle ranch dressing and hot sauce over top. you can also serve these fries with the dressing and hot sauce on the side, allowing you family to use as much or as little as they want.
  • 6 enjoy!

Peach Praline Pie

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

  • Servings: 8
  • 2 (3 ounce) packages cream cheese, softened
  • 1/3 cup powdered sugar
  • 1/3 cup sour cream
  • 1/2 teaspoon vanilla
  • 3 medium fresh peaches, sliced (2 cups)
  • 1 (9 inch) pie shells, baked (i use the graham cracker crust)
  • 1/2 cup slivered almonds
  • 1/3 cup sugar
  • 2 tablespoons water

Recipe

  • 1 prepare praline topping:.
  • 2 toast almonds in 350f oven until golden, about 5-7 minutes; set aside.
  • 3 combine sugar and water in small saucepan.
  • 4 cook until syrup turns a light nut brown, about 4 minutes.
  • 5 add toasted nuts and pour at once onto a baking sheets.
  • 6 when cold, break up the brittle and coarsely crush in blender or food processor.
  • 7 pie:.
  • 8 beat cream cheese, powdered sugar and sour cream until smooth. stir in vanilla and 1/4 cup crushed praline topping.
  • 9 put 1/2 the peach slices into pie shell.
  • 10 spread cream cheese mixture over peaches.
  • 11 top with remaining sliced peaches and sprinkle 2 tbsp of remaining praline topping over all.
  • 12 serve at once with extra praline topping on the side.

Onion Frittata

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

Ingredients

  • 8 eggs, large
  • 1/2 cup parmesan cheese, finely grated
  • 3 basil leaves, fresh, large, torn into pieces
  • 3 sage leaves, large, fresh, chopped
  • 1 teaspoon rosemary, minced, fresh
  • 1/4 teaspoon salt, kosher
  • 1/8 teaspoon pepper, freshly ground
  • 3 tablespoons olive oil, extra virgin
  • 1 cup onion, thinly sliced
  • 1/2 cup ricotta cheese, whole milk

Recipe

  • 1 preheat oven to 400 degrees. whisk first seven ingredients in a medium bowl; set aside. heat oil in a medium-ovenproof skillet over medium-high heat. add onion; sauté until soft, about 6 minutes. reduce heat to low. stir in egg mixture. spoon dollops of ricotta evenly over.
  • 2 cook until frittata begins to set, about 2 minutes. place in oven, bake until just set, 7-9 minutes. slide the frittata onto a platter. cut into wedges. serve hot or at room temperature.

Three Cheese Souffle Omelet With Chives

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

Ingredients

  • Servings: 1
  • 3 large eggs
  • 3 tablespoons sharp cheddar cheese, finely grated
  • 2 tablespoons parmesan cheese, finely grated
  • 3 tablespoons swiss cheese, finely grated
  • 3 tablespoons finely cut fresh chives
  • 1 tablespoon olive oil
  • sea salt
  • fresh ground black pepper

Recipe

  • 1 use a 7" non-stick frying pan with an all-metal handle.
  • 2 heat the broiler to its highest setting.
  • 3 separate the eggs so the yolks are in a small bowl or ramekin and the whites in a clean large bowl.
  • 4 be sure not to contaminate the whites with any yoke.
  • 5 beat the egg yolks with a fork or small whisk and season well with sea salt and black pepper.
  • 6 heat your pan to medium-low.
  • 7 while the pan is warming, whisk the egg whites until they form soft peaks.
  • 8 add the olive oil to the pan and turn the heat up.
  • 9 using a large rubber spoon spatula, fold the egg yolks, the cheddar cheese, half the parmesan, and the chives into the egg whites.
  • 10 when the olive oil is hot, scrape and pour the egg mixture into the pan and smooth it out with the spoon spatula.
  • 11 let the omelet cook for one minute.
  • 12 then slide a thin spatula around the edges to loosen it, sprinkle the grated swiss cheese all over the surface, and place the omelet under the broiler, about 4" from the heat.
  • 13 let it cook for one more minute until the cheese is melted and slightly golden.
  • 14 next, remove the pan from broiler heat and slide a thin spatula around the edge and under the omelet to loosen it.
  • 15 hold the pan over your plate and, using a spatula, ease one half of the omelet onto the plate; then pull the pan gently over the top of the omelet portion already on the plate.
  • 16 if it breaks apart some, don't worry about it; it will still look beautiful.
  • 17 sprinkle the rest of the parmesan on top and serve.
  • 18 *ifyou want to make the omelet for two, double everything.
  • 19 use a pan with a bottom diameter of 9" or 10" and give each stage more time.
  • 20 when cooked, divide the omelet into two.
  • 21 variation: add a little chopped parsley and/or tarragon in with the chopped chives.

Devonshire Cream

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • 8 ounces cream cheese
  • 1/3 cup sour cream
  • 2 tablespoons sugar

Recipe

  • 1 whip together, serve over scones or fresh fruit.

Pesto And Goat Cheese Quesadillas

Spanish Grilled Cheese Sandwich

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

Ingredients

  • Servings: 1
  • 1 slice buttered toast
  • sliced stuffed green olive, to taste
  • garlic powder, to taste
  • 1 slice cheddar cheese

Recipe

  • 1 top buttered toast with green olives and sprinkle with garlic powder.
  • 2 top with cheese.
  • 3 grill or broil and enjoy.

Tsr Version Of Olive Garden Italian Salad Dressingby Todd Wilbur

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 6
  • 1/2 cup wine vinegar
  • 1/3 cup water
  • 1/3 cup vegetable oil
  • 1/4 cup corn syrup
  • 2 1/2 tablespoons grated romano cheese
  • 2 tablespoons dry pectin
  • 2 tablespoons egg beaters egg substitute or 2 tablespoons beaten eggs
  • 1 1/4 teaspoons salt
  • 1 teaspoon lemon juice
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon dried parsley flakes
  • 1 pinch dried oregano
  • 1 pinch crushed red pepper flakes

Recipe

  • 1 combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds.
  • 2 chill at least 1 hour.
  • 3 serve over mixed greens.

Hard Rock Cafe Twisted Mac 'n Cheese Copycat Recipe

Hard-boiled Egg Mice

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • 1 egg, hard boiled
  • 1 black olive
  • 1 radish
  • 2 fresh chives
  • 1 ounce swiss cheese (tiny wedges)

Recipe

  • 1 slice the egg in half lengthwise. place the halves yolk side down on a plate. ) slice tiny black olive "eyes" and radish "ears." then make small slits in the egg halves for the eyes and ears and push in the olives and radishes. add chive tails.
  • 2 serve the pair of egg mice with a wedge of swiss cheese for a playful lunch.

Three Cheese Spaghetti Pie

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

Ingredients

  • Servings: 6
  • 3/4 lb spaghetti
  • 9 tablespoons olive oil
  • 5 garlic cloves, coarsely chopped
  • 1 small onion, thinly sliced
  • 16 cherry tomatoes, halved
  • 16 kalamata olives, pitted and halved
  • 4 eggs
  • 1 cup heavy cream
  • 2 teaspoons kosher salt
  • fresh ground black pepper
  • 1 teaspoon red pepper flakes (optional)
  • 6 fresh basil leaves, chopped
  • 4 ounces fontina, grated
  • 8 ounces feta, crumbled
  • 8 ounces parmesan cheese, shredded

Recipe

  • 1 preheat oven to 350 degrees f.
  • 2 bring a large pot of water to a boil. generously add salt and 3 tablespoons of oil and add the spaghetti. bring back to a boil and cook for 11 to 13 minutes until the spaghetti is just tender. drain into a colander and rinse under cold water. return the spaghetti to the pot and set aside.
  • 3 heat 2 tablespoons of the olive oil in a medium skillet over medium heat for 1 minute. add the garlic and onion and cook for 3 minutes, stirring occasionally. add the tomatoes, kalamatas, 1 teaspoon of salt and a few grinds of pepper and cook for an additional 5 minutes until the tomatoes begin to break down. remove the mixture from the heat and set aside.
  • 4 whisk the eggs and cream together in a large mixing bowl. add the remaining teaspoon of salt, a few grinds of pepper, the red pepper flakes, basil, fontina, feta, 4 ounces of the parmesan and the tomato mixture. mix in the spaghetti.
  • 5 heat the remaining olive oil in a 10-inch skillet over high heat. add the spaghetti mixture, reduce the heat to medium and cook for 5 minutes. transfer the skillet to the preheated oven for 30 minutes until the center of the pie is set and the top is golden.
  • 6 remove from the oven and let cool for 10 minutes. run a spatula around the edges and underneath the pie to loosen. place a large plate over the skillet and invert the pie onto the plate. place another plate onto the pie and invert again. let the pie set for an additional 10 minutes.

Spinach And Mushroom Brunch Bake

Total Time: 2 hrs 5 mins Preparation Time: 25 mins Cook Time: 1 hr 40 mins

Ingredients

  • Servings: 12
  • 1 lb fresh spinach
  • 1/4 cup water
  • 1/4 cup sun-dried tomato, chopped (without the oil and salt)
  • 1 lb mushroom, sliced
  • 1/2 cup butter, melted and divided
  • 2 tablespoons basil, fresh and chopped
  • 1/2 teaspoon dried thyme
  • 1/2 cup onion, chopped
  • 1 cup ricotta cheese
  • 2/3 cup grated parmesan cheese, divided
  • 3 slices bacon, cooked and crumbled
  • 12 croissants
  • 1 cup mozzarella cheese, shredded
  • 6 large eggs, beaten
  • 2 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg

Recipe

  • 1 remove the stems from the spinach. wash thoroughly and pat dry. tear the spinach into bite-size pieces. bring 1/4 cup water to a boil in a large dutch oven; add spinach. cover and cook over medium-high heat for 2 minutes or until the spinach wilts. drain and set aside.
  • 2 place tomatoes in a small bowl. add boiling water to cover, and let stand for 10 minutes. drain and set aside.
  • 3 saute mushrooms in 3 tbsp butter in a skillet over medium heat, stirring constantly, until tender. stir in reserved tomatoes, basil and thyme; remove the mixture from the skillet, and set aside.
  • 4 in the same skillet, saute onion in 2 tbsp butter over medium heat, stirring constantly until tender. stir in the reserved spinach, ricotta cheese, 1/3 cup parmesan cheese, and the bacon. set aside.
  • 5 slice the croissants horizontally into thirds. place the bottome third of the croissants, crust side down, in a lightly greased 13x9x2 inch baking dish. spread the reserved spinach mixture evenly over the croissant layer. top with the middle slices of croissants; spread with the reserved mushroom mixture, and sprinkle with mozzarella cheese. place the remaining slices of croissants over the cheese, cut side down.
  • 6 combine the eggs and the next 4 ingredients; pour over croissants. cover and chill 8 hours. sprinkle with the remaining 1/3 cup parmesan cheese. drizzle with the remaining 3 tbsp of butter.
  • 7 bake, uncovered, at 350 degrees for 1 hour.

Spinach And Mandarin Orange Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 4
  • 8 cups torn spinach (, about 10 ozs)
  • 8 ounces sliced fresh mushrooms
  • 2 (11 ounce) cans mandarin orange sections, in light syrup or in own juice,drained
  • 1/4 cup crumbled blue cheese or 1/4 cup crumbled feta cheese
  • 2 tablespoons roughly chopped pecans or 2 tablespoons roughly chopped walnuts
  • 1/2 cup fat-free raspberry vinaigrette (such as girard's or your favourite fat free dressing)

Recipe

  • 1 place 2 cups of spinach on each of 4 plates.
  • 2 arrange 1/2 cup mushrooms and 1/3 cup oranges over spinach.
  • 3 sprinkle each serving with 1 tablespoon cheese and 1 1/2 teaspoons nuts.
  • 4 drizzle each with 2 tablespoons vinaigrette.
  • 5 or place ingredients, except vinaigrette, in a bowl, lightly toss and just before serving, drizzle with dressing.

Cumcumber Dill Dip

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

  • 8 ounces cream cheese, softened
  • 1 cup mayonnaise
  • 2 cucumbers, seeded,chopped
  • 2 tablespoons sliced green onions
  • 1 tablespoon lemon juice
  • 2 teaspoons snipped fresh dill
  • 1/2 teaspoon hot pepper sauce

Recipe

  • 1 beat cream cheese until smooth.
  • 2 stir in remaining ingredients until well mixed.
  • 3 cover, chill.

Strawberry-lemon Fruit Dip

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

  • Servings: 8
  • 1/2 cup strawberry cream cheese, softened
  • 1/2 cup marshmallow creme
  • 6 ounces lemon yogurt

Recipe

  • 1 mix cream cheese and marshmallow creme in medium bowl with wire whisk until smooth.
  • 2 stir in yogurt.
  • 3 serve dip with fruit.

Spanish Main Stuffed Poppers

Total Time: 42 mins Preparation Time: 7 mins Cook Time: 35 mins

Ingredients

  • Servings: 6
  • 1 cup arborio rice
  • 3 cups vegetable stock
  • 6 poblano peppers
  • 1 (8 ounce) can diced tomatoes
  • 1/2 cup frozen green pea
  • 1/2 cup monterey jack pepper cheese
  • 1/2 cup black olives (sliced)
  • 5 shallots
  • 1 jalapeno pepper
  • 4 garlic cloves
  • 4 ounces butter
  • 4 tablespoons fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon salt

Recipe

  • 1 chop and seed vegetables and herbs.
  • 2 set aside.
  • 3 simmer the vegetable stock in a pan.
  • 4 . melt butter in a large pot. saute shallots, garlic, and salt until they begin to weep. add the rice and saute until evenly coated with the butter. do not let the rice brown. add one cup of the hot stock, and stir until the liquid is adsorbed. continue adding one cup of stock at a time and stirring until the rice is creamy. this should take about 18 minutes. remove from heat.
  • 5 add drained diced tomatoes,thawed green peas, black olives, jalapeño peppers, cilantro, and lime juice. mix well.
  • 6 spoon rice mixture into poblano peppers that have been halved and seeded. top each popper with cheese. place poppers on a foil lined pan and bake at 350 degrees for about 15 minutes.

Pumpkin Gnocchi With Hazelnut Sage Butter

Total Time: 53 mins Preparation Time: 45 mins Cook Time: 8 mins

Ingredients

  • Servings: 4
  • 2 -3 cups pumpkin puree or 2 -3 cups butternut squash puree
  • 1 egg (optional)
  • salt & freshly ground black pepper
  • 1/2 teaspoon freshly grated nutmeg
  • 1 1/2-2 cups flour (or more)
  • 8 tablespoons butter
  • 24 sage leaves
  • 2/3 cup shredded parmesan cheese
  • 1/2 cup chopped toasted hazelnuts

Recipe

  • 1 if you're using homemade puree, put it in a strainer and let it drain for at least 30 minutes. then warm the puree in a pan to evaporate any excess moisture.
  • 2 combine puree, egg, salt, pepper, nutmeg and enough flour to form a dough that holds together. knead a few times, adding more flour if needed to make a non-sticky dough.
  • 3 form dough into a long roll (or two) about 1 inch across. (at this point, you can dust it with flour and wrap in plastic wrap to refrigerate for later.).
  • 4 bring a large pot of water to a boil. cut off about 1/2-inch segments of dough. (we don't bother to shape them.) boil about 8 to 12 gnocchi at a time. they're ready when they float to the top. remove to a bowl.
  • 5 heat the butter in a saute pan. add the sage leaves and hazel nuts. toss lightly with the gnocchi. top with parmesan and mix gently.

Spinach And Matzoh Pie (passover)

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

Ingredients

  • Servings: 8
  • 1 medium onion, finely chopped
  • 3 tablespoons olive oil
  • 2 (10 ounce) packages frozen chopped spinach, thawed
  • 1/3 cup plus 2 tablespoons chopped dill, divided
  • 1 (16 ounce) container cottage cheese
  • 2 cups whole milk
  • 3 large eggs
  • 1/4 teaspoon grated nutmeg
  • 6 ounces feta, crumbled (1 1/2 cups)
  • 6 matzos (about 6 inches square)

Recipe

  • 1 preheat oven to 400°f with rack in middle. cook onion in oil in a large heavy skillet over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
  • 2 meanwhile, put spinach in a sieve and press out as much liquid as possible. add spinach to onion and cook, stirring occasionally, 5 minutes. remove from heat and stir in 1/3 cup dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
  • 3 purée cottage cheese in a blender with milk, eggs, nutmeg, and 1/2 teaspoon each of salt and pepper until smooth. reserve 2 cups in a bowl and stir remainder into spinach with 1 cup feta.
  • 4 stack matzos in a deep dish and pour reserved cottage-cheese mixture over them. let stand 15 minutes to soften.
  • 5 arrange 2 soaked matzos side by side in a generously oiled 13- by 9- by 2-inch (3-quart shallow) baking dish. pour in half of spinach filling. cover with 2 more matzos, then pour in remaining filling. put remaining 2 matzos on top and pour any remaining cottage-cheese mixture over them. sprinkle with remaining 1/2 cup feta.
  • 6 bake, uncovered, until golden and set, 30 to 35 minutes. cool 10 minutes, then serve sprinkled with remaining 2 tablespoons dill.

Spinach And Parmesan Dip

Total Time: 6 mins Preparation Time: 6 mins

Ingredients

  • Servings: 6
  • 1 (10 ounce) package frozen chopped spinach, thawed
  • 1 cup sour cream
  • 1/4 cup grated parmesan cheese (1 ounce)
  • 1 garlic clove, finely chopped
  • kosher salt
  • black pepper
  • dippers (such as carrot sticks and pretzels)

Recipe

  • 1 squeeze any excess liquid out of the spinach.
  • 2 in a medium bowl, combine the spinach, sour cream, parmesan, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • 3 serve with the dippers.

Mornay Sauce

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

Ingredients

  • 1 cup sauce
  • 1 egg yolk
  • 2 tablespoons cream
  • 2 tablespoons parmesan cheese, fresh grated
  • 2 tablespoons swiss cheese or 2 tablespoons gruyere cheese, grated
  • 1/4 teaspoon onion powder or 1/2 teaspoon onion juice or 1 teaspoon grated shallot
  • salt
  • cayenne pepper

Recipe

  • 1 blend the egg yolk and cream with the sauce.
  • 2 place these ingredients into a sauce pan and bring the contents slowly to a low boil.
  • 3 whish in the cheese (s).
  • 4 remove the suace from the heat and season to taste with salt and cayenne pepper to taste.

Three Cheese Pizza Muffins

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

Ingredients

  • 3 cups bisquick
  • 2/3 cup hot water
  • 1/2 cup pizza sauce
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese

Recipe

  • 1 preheat oven to 350 degrees.
  • 2 grease muffin tin (enough for 12). i recommend using paper baking cups to prevent a mess.
  • 3 mix bisquick and hot water together until a soft dough forms.
  • 4 fill cups halfway with bisquick mixture.
  • 5 cover each with approximately 1 teaspoon of pizza sauce.
  • 6 layer on a thin amount of shredded cheddar cheese-- repeat with mozzarella and parmesan.
  • 7 put into the oven for 10-12 minutes until cheese is melted and the dough is firm.

Three Layer Strawberry Cake

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

Ingredients

  • Servings: 16
  • 1 (18 1/4 ounce) box cake mix
  • 1 (3 ounce) package strawberry jell-o gelatin dessert
  • 1 cup mashed fresh strawberries
  • 1 cup vegetable oil
  • 1/2 cup milk
  • 4 eggs
  • 1 cup flaked coconut
  • 1/2 cup chopped pecans
  • 1 (8 ounce) package softened cream cheese
  • 1/2 cup soft butter
  • 3 1/2 cups powdered sugar
  • 3/4 cup fresh strawberries
  • 1/2 cup flaked coconut

Recipe

  • 1 preheat oven to 350° and grease and flour 3 (9") round cake pans.
  • 2 stir together cake mix and jello mix in a large bowl.
  • 3 make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs.
  • 4 beat on low speed until blended.
  • 5 scrape bowl and beat for 4 minutes on medium speed.
  • 6 fold in the coconut and pecans.
  • 7 divide the batter among the prepared pans.
  • 8 bake for 25 to 30 minutes or until toothpick inserted into the center of the cake comes out clean.
  • 9 let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
  • 10 for frosting, mash the 3/4 cup strawberries to make 1/2 cup, then drain well and set aside.
  • 11 in a medium bowl, beat cream cheese and butter until smooth, then blend in powdered sugar and drained strawberries.
  • 12 beat on medium speed until frosting lightens and is well combined.
  • 13 fold in the coconut.
  • 14 frost between layers and on top and sides.
  • 15 chill uncovered for 30 minutes or until frosting sets, then cover and chill for 4 hours before serving.

Gringo Chile Con Queso

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

Ingredients

  • Servings: 8
  • 16 ounces velveeta cheese, cubed
  • 1 (14 ounce) can tomato and green chile mix (i use rotel)

Recipe

  • 1 place cubes of velveeta in a microwave safe dish.
  • 2 pour can of tomatoes and chile on top of cheese cubes (do not drain).
  • 3 microwave on high for 3 minutes and stir.
  • 4 microwave for 2 additional minutes.
  • 5 you are done!
  • 6 note sauce will thicken in about 10-15 minutes after it begins to cool.

French Omelet With Spinach And Swiss Cheese

Lavender Pickled Beets

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

Ingredients

  • 7 lbs fresh beets
  • 4 cups vinegar (5 percent)
  • 1 1/2 teaspoons canning salt or 1 1/2 teaspoons pickling salt
  • 2 cups sugar
  • 2 cups water
  • 8 fresh lavender, blossom (that`s 8 stems with full blossom head)
  • 6 inches fresh thyme sprigs
  • 4 vidalia onions (peeled and sliced thinly)

Recipe

  • 1 trim off beet tops, leaving 1 inch of stem and roots to prevent bleeding of color. wash thoroughly. sort for size. cover similar sizes together with boiling water and cook until tender (about 30 minutes). drain and discard liquid. cool beets.
  • 2 trim off roots and stems and slip off skins. slice into 1/4-inch slices.
  • 3 combine vinegar, salt, sugar, and fresh water.
  • 4 add lavender and thyme to vinegar mixture. bring to a boil. add beets and onions. simmer 5 minutes. remove lavender and thyme it`s fine if the flower heads release in the mixture. if you want you can tie them into a tea steeper or cheesecloth. fill jars with beets and onions, leaving 1/2-inch head-space. add hot vinegar solution, allowing 1/2-inch head-space.
  • 5 process.
  • 6 recommended process time for pickled beets in a boiling-water canner.
  • 7 altitudes of.
  • 8 0 - 1,000 ft - 30 minutes.
  • 9 1,001 - 3,000 ft - 35 minutes.
  • 10 3,001 - 6,000 ft - 40 minutes.
  • 11 above 6,000 ft - 45 minutes.
  • 12 after the process is complete, turn off the heat and remove the canner lid. wait five minutes before removing jars.

Truffled Mushroom Quesadilla

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

Ingredients

  • 1/2 cup baby bella mushroom (sliced)
  • 1 pinch black truffle salt (to taste)
  • 1 tablespoon olive oil (more on hand if needed)
  • 2 flour tortillas
  • 1/2 cup monterey jack cheese
  • 1/8 cup manchego cheese (optional)
  • 1/8 teaspoon dried oregano

Recipe

  • 1 heat olive oil in large pan. sauté mushrooms with truffle salt until golden brown and tender. transfer to plate. place tortilla on same skillet. add cheese with even layer on top and add mushrooms. sprinkle with oregano. place second tortilla on top. heat until cheese begins to melt and flip. remove when cheese is fully melted and to desired crispiness for tortilla.

Spinach And Mushroom Alfredo Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • 8 tablespoons unsalted butter
  • 1 lb button mushroom, thinly sliced
  • 1 cup yellow onion, finely chopped
  • 3 tablespoons garlic, minced
  • 1/2 cup flour
  • 7 cups milk
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon nutmeg, freshly grated
  • 1 lb spinach, stemmed washed blanched and roughly chopped
  • 3 cups grated parmesan cheese

Recipe

  • 1 melt the butter in a large saucepan over medium heat. add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes.
  • 2 add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes.
  • 3 add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes.
  • 4 add the salt, pepper, nutmeg, spinach and 1 1/2 cups of the parmesan and cook, stirring, until thickened, about 2 minutes.

Three Cheese Stuffed Zucchini Blossoms

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 2
  • 12 large squash blossoms
  • 1 clove peeled garlic
  • 1/4 teaspoon salt
  • 3/4 cup ricotta cheese
  • 1/4 cup mozzarella cheese
  • 1/2 cup parmesan cheese
  • 1 tablespoon parsley
  • 1 tablespoon basil
  • ground black pepper
  • 1 large egg, lightly beaten
  • all-purpose flour
  • light olive oil

Recipe

  • 1 remove pistils from the blossoms, but leave the stems intact.
  • 2 make a paste with the garlic and the salt and put in a bowl with the three cheeses, herbs, and pepper.
  • 3 carefully open the petals of each blossom and stuff about 1 tbsp of the mixture into the base.
  • 4 twist the petals together to seal.
  • 5 finish stuffing all blossoms.
  • 6 dip the blossoms 1 at a time into the beaten egg.
  • 7 coat each blossom with flour.
  • 8 in a medium skillet, add enough light olive oil to cover by 1/2 inch.
  • 9 fry the blossoms 3 or 4 at a time, turning occasionally over medium heat until golden brown, drain on paper towels.

Spinach And Mushroom Scramble Wrap

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

Ingredients

  • Servings: 4
  • 1 tablespoon butter
  • 6 large eggs, lightly beaten
  • 1 tablespoon olive oil
  • 2 tablespoons diced onions
  • 8 ounces sliced mushrooms
  • 5 ounces baby spinach
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 4 (8 inch) flour tortillas, warmed
  • 4 thin slices havarti cheese

Recipe

  • 1 in a large skillet, melt butter over medium heat.
  • 2 saute eggs until scrambled.
  • 3 set aside and wipe skillet clean.
  • 4 in skillet, heat oil over medium heat; saute bell pepper and onion for 3 minutes or until tender.
  • 5 add mushrooms, spinach, salt, and pepper; saute for 4 minutes or until spinach is wilted.
  • 6 place tortillas on a work surface.
  • 7 layer eggs and spinach mixture equally in center of each tortilla.
  • 8 top with cheese.
  • 9 fold both ends over filling then roll up; serve immediately.