Fig & Blue Cheese Bruschetta from Diane Rottman
36 - 1/4" thick French baguette slices
1 (3 oz.) pkg. cream cheese, softened
1/2 c. (2 oz.) crumbled blue cheese
1/2 c. fig preserves or jam
1. Broil French baguette slices on a baking sheet 3 inches from heat 1-2 minutes on each side, or until lightly toasted. Remove baking sheet and reduce oven temp. to 350 degrees.
2. Stir together cream cheese and blue cheese in a small bowl until well blended. Spread a heaping 1/2 tsp. cream cheese mixture onto each baguette slice; top each with a rounded 1/2 tsp. fig preserves.
3. Bake at 350 on middle rack, 8-10 min. or until thoroughly heated.
Cherry Mash from the kitchen of Diane Rasco
1/2 c. butter
2 c. sugar
14 large marshmallows
2/3 c. evaporated milk
dash salt
1-10 oz. pkg. cherry chips
6 oz. semi-sweet chocolate chips
6 oz. milk chocolate chips
3/4 c. peanut butter
1 lb. salted peanuts, crushed
Melt butter in 2 qt. heavy saucepan.
Add sugar, marshmallows, evaporated, milk, and salt.
Bring to a boil over medium heat, stirring CONSTANTLY. Boil exactly 5 minutes. Mixture scorches easily.
Remove from heat and add cherry chips.
Spread in buttered cookie sheet. Refrigerate and let set up.
Melt together chocolate chips, peanut butter, and crushed peanuts. Spread over cherry layer after it has firmed. Chill until chocolate layer is firm.
Chocolate Toffee Crunchies from the kitchen of Donna Plagman
Makes 4 dozen
2 c. vanilla wafer crumbs
1/4 c. packed brown sugar
1/2 c. butter, melted
Topping:
1/2 cup butter
1/2 cup packed brown sugar
1 cup (6 oz) semisweet chocolate chips
1/2 cup finely chopped pecans
Combine crumbs, brown sugar and butter. Press into an un-greased 13-in x 9-in baking pan. Bake at 350 degrees for 8-10 minutes or until lightly browned.
In a saucepan, bring butter and brown sugar to a boil over medium heat. Boil and stir for 1 minute. Pour evenly over crust.
Bake at 350 for 10 minutes. Remove from oven; let stand for 2 minutes.
Sprinkle with chocolate chips; let stand until chocolate is melted. Spread evenly over top; sprinkle with pecans. Cool completely before cutting.
CHUNKY APPLE CAKE WITH CREAM CHEESE FROSTING
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 ts. vanilla extract
2 cups all purpose flour
1 ts. baking soda
1 ts. salt
2 ts. cinnamon
4 Granny Smith apples, peeled and sliced
1 cup chopped walnut or pecans, toasted
Stir together first 4 ingredients in a large bowl until blended. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple slices and 1 cup of nuts. Spread into a greased 9 x 13 pan. Bake 350 degrees for 45 mm. Cool completely in pan on a wire rack. Spread with Cream Cheese Frosting and sprinkle with additional nuts if desired.
CREAM CHEESE FROSTING
1 (8 OZ.) pkg. cream cheese, softened
3 Tbs. butter or margarine, softened
1 1/2 cups powdered sugar
1/8 ts. salt
1 ts. vanilla
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla.
Enjoy!!
Cranberry Crispies from BARBARA WALTERS
1 - 15.6 oz. box Cranberry Quick Bread (King Sooper's Brand)
1 egg slightly beaten
1 /2 cup melted butter
1/2 cup chopped walnuts or pecans
1/2 cup dried cranberries
Mix all the above ingredients. Make into 1 1/4 inch balls. Place on cookie sheet and mash to 1/8th inch thickness with the bottom of a cocktail glass dipped in sugar.
Bake @ 350 degree oven for 10 to 12 minutes. Cool on wired rack.
Lemon Sugar Cookies
1/2 cup butter
1 cup sugar
2 beaten eggs
2 T. milk
2 tea. baking powder
2 1/2 cup flour
1 tea. lemon or vanilla flavoring
Cream butter and sugar, then add beaten eggs. Add shifted flour and baking powder. Add milk and flavoring. Chill couple hours.
Can use Christmas cookie cutters or any cutter to make the cookies. Bake 6 - 8 minutes @ 350.
Easy Crab Quiche
1/3 to 1/2 lbs. crab (imitation works well)
2 to 3 T. butter
chopped green onion
3 eggs
1/2 pint half @ half
1/8 cup white wine (optional)
1 cup grated Swiss Cheese
Sauté butter and onion 'til soft. Add crab to just to warm the crab.
Mix the eggs with the half @ half, add to the crab mixture. Stir to warm. Add wine and cheese.
Pour into cooked deep pie shell. Bake about 30 minutes @ 350 degrees. Use the knife method to make sure it is complete in the middle of the pie before removing from oven. Let set 5 minutes before cutting.
Chicken Enchiladas
2 to 3 chicken breasts cooked and chopped into bite sizes
2 - 4 oz. cans diced green chili peppers
2 -13 to 15 oz. cans green enchilada sauce
1 cup Pace Picante sauce
1 bunch green onions diced
1 small can black olives
1 diced tomato
2 - 3 cups grated Colby cheese
18 corn tortillas
Sour Cream
Mix together in a separate bowl, the chicken, green chili peppers, and green enchilada sauce. Place the first layer of corn tortillas on the bottom of your 9 x 13 casserole baking dish. Then put on a layer of the chicken mixture. Next add a layer of the cheese. Drizzle on 1/2 of the Picante Sauce.
Repeat until all ingredients are used. Bake 350 degrees for about 30 to 40 minutes or til bubbling. Let the casserole dish cool on the counter for about 5 minutes before cutting. Top each serving with the chopped green onions, sliced olives, tomato and sour cream. Enjoy.
WHISKEY WIENERS from Sally Hopkins
2 1LB package of cocktail Weiner - drained
1 cup brown sugar
1 cup ketchup
1/3 cup whiskey
Put all ingredients in a crock pot. Simmer for at least 2 hours till thick. (if not getting thick -- remove top for a short while)
Salmon Mousse from CONNIE SAMORA
1 large can of salmon. (I used wild fresh in mine)
1/2 of 8 oz whipped Cream
Cheese
1 8 oz. garlic and vegetable whipped cream cheese
1 Tbs. of Dill
Salt and pepper to taste
Green onions
1/4 cup of lemon
1/2 cup of sour cream.
Mix all ingredients well and chill overnight which allows flavors to blend. Serve with crackers.
ARTICHOKE DIP
2 cans of artichoke hearts (cut into small pieces)
2 cups of mayonnaise
2 cups of parmesan grated cheese
2 garlic cloves (cut up or crushed)
Mix together and put in a shallow baking dish to bake at 350 degrees for 25 minutes. Serve on crackers, garlic bread, or bagel crisps. Delicious!
Open Face Cucumber Sandwiches from JEANNINE GLENDENNING
Mix 8 ounces softened cream cheese with 1 packet of Italian Dressing mix. Spread on rye or pumpernickel cocktail bread. Top with thin slice of large cucumber. Sprinkle with dill weed. Makes about 30.
Caramel French Toast from KATHY RUTKOSKY
1 ½ cups packed brown sugar
¾ cup butter
¼ cup + 2 T light corn syrup
10 (1 ¾ inch thick) French bread
4 eggs, beaten
2 ½ cups of half and half
1 T vanilla
¼ tsp salt
3 T sugar
1 ½ tsp cinnamon
¼ cup melted butter
1. Combine first 3 ingredients in a sauce pan
2. Cook over medium heat stirring constantly (5 minutes or until bubbly)
3. Pour syrup over 13 x 9 glass pan
4. Arrange bread over syrup
5. Combine eggs, milk, vanilla, salt – stir well
6. Pour over bread slices
7. Cover and chill 8 hours or overnight
8. Combine sugar and cinnamon and stir well
9. Sprinkle over soaked bread
10. Drizzle ¼ cup melted butter over bread
11. Bake at 350 uncovered about 40 – 45 minutes
Serves 10
EARLY MORNING MUFFINS
Taken from COOKING WITH MEMORIES by Dawn Janov
Makes 24 regular size muffins
2 ¼ cups flour
1 ¼ cups sugar
2 teasp. baking soda
2 teasp. cinnamon
½ teasp. salt
½ cup raisins
½ cup shredded coconut
½ cup chopped pecans
3 eggs, slightly beaten
¾ cup vegetable oil
1 apple, peeled, cored, shredded
2 cups grated carrots
2 teasp. vanilla extract
Mix dry ingredients in a bowl.
Stir in eggs, oil, apple, carrots, vanilla.
Pour into well greased muffin pans.
Bake at 350 degrees for 18 minutes.
Better after a day or two. Freeze well.
FROSTED PUMPKIN CAKE SQUARES
1 cup sugar
2 extra large eggs
1 cup canned pumpkin
½ cup vegetable oil
1 cup flour (high altitude add 2 Tabls.)
1 teasp. cinnamon
1 teasp. baking soda
½ teasp. baking powder
½ teasp. salt
¾ cup confectioner’s sugar
4 oz. cream cheese, softened
2 Tabls. butter or margarine, softened
½ teasp. vanilla extract
½ cup finely chopped nutmeats (optional)
Preheat oven to 350 degrees. Grease a 9 inch square pan.
Prepare cake: Beat sugar and eggs at medium speed for 2 minutes. Beat in pumpkin and oil. At low speed add flour, cinnamon, baking soda, baking powder, and salt. Beat 1 minute. Pour into prepared pan. Bake 25 - 30 minutes or until toothpick inserted in center comes out clean. Cool.
Prepare frosting: Beat confectioner’s sugar, cream cheese, butter and vanilla until fluffy.
Frost cake and sprinkle with finely chopped nutmeats.
This recipe is from an Amish bakery in Apple Creek, Ohio. Except for the extra flour, used as a high altitude adjustment, I made no changes. It is moist, not too sweet and keeps well.
MICROWAVE CARAMEL CORN
10 to 15 cups of popped corn. Remove any unpopped kernels and place the popped corn in a large (grocery store size) brown paper bag.
Combine the following in a large microwave container:
1/4 cup Karo syrup (light or dark)
1 cup brown sugar
1 stick butter or margarine
1/4 teasp. baking soda
1 teasp. vanilla
Microwave on high 3 minutes. Stir.
Microwave on high an additional three minutes. Stir. Cool slightly.
Pour the syrup mixture over the popped corn that is in the brown paper grocery bag.
Fold over the top and shake to coat the popcorn.
Fold the top down and put the bag on its side in the microwave.
Cook on high for one minute.
Remove and shake the bag.
Microwave another 30 seconds. Shake the bag.
Pour the caramel corn out on cookie sheets, separating the pieces.
Allow to cool. Store in airtight container.
PEPPA KAKKA (Paper Cookies)
Makes about 50 cookies
1 ½ cups oleo or butter (I use butter)
1 ½ cups granulated sugar
1 tablespoon of dark Karo syrup
1 beaten egg
2 teaspoons soda
3 ½ cups flour
2 teaspoons cinnamon
2 teaspoons ginger
2 teaspoons cloves
2 cups sliced almonds
Cream the butter and the sugar. Add the egg and Karo syrup to sugar/butter mixture. Sift together the flour, soda and spices. Beat the flour mixture into the butter/sugar mixture, several tablespoons at a time. Stir in the sliced almonds.
Form the dough into 2 rolls, each about two inches in diameter. Wrap each roll in Saran wrap, place on a cutting board and refrigerate overnight.
Slice as thin as possible. Place on ungreased cookie sheet and bake at 350 degrees for 10-12 minutes. The cookies should be very crisp but not burned around the edges. Cool. Store in airtight container.
Spicy Mixed Nuts
1 egg white
2 T. cold water
2/3 c. each pecan halves, walnut halves, whole almonds
1/2 c. sugar
1-2 t. cinnamon
1/4 t. ginger
1/4 t. nutmeg
Beat egg white and water until frothy. Stir in nuts to coat, then drain slightly in a colander, 3-4 minutes. Mix sugar and spices in a plastic bag. Add nuts and shake to coat. Spread nut mixture in a single layer on a microwave-safe plate; microwave on high for 1 1/2 minutes, or until mixture is bubbly. Stir. Microwave another 1 1/2 minutes. Remove; stir to separate. Cool. Store in a sealed container. Makes 2 cups.
SNACK MIX
¼ cup margarine, melted
½ cup dark Karo syrup
½ cup brown sugar
Heat and stir together until sugar dissolves (microwave).
Crispix cereal – 6 cups (I used a 12 oz. box.)
1 cup pecans
½ cup whole almonds
½ cup sliced almonds
(I also used macadamia nuts.)
(I used about twice this many nuts; any combination works.)
Pour the butter/sugar/syrup mixture over the cereal and stir to coat.
Spread on lightly greased pan and place in 350-degree oven for 15 to 20 minutes. Stir once or twice to coat the cereal mix.
Remove from oven and spread on counter to cool completely.
Store in airtight container.
Kentucky Derby Pie from DIANE HOWARD
1 9" unbaked pie shell
2 eggs
1 cup sugar
1 stick butter..... melted
1/4 cup corn starch or 1/2 cup flour
1/2 cup finely chopped pecans
1 cup semi-sweet chocolate chips
3 or 4 teaspoons bourbon or 1 teaspoon vanilla
Beat eggs, gradually add sugar. Add melted butter and
bourbon. Blend in corn starch or flour.
Stir in pecans and chocolate chips.
Pour into pie shell and bake 50 minutes at 350
degrees or until golden brown or firm on top.
Serve warm with whipping cream or Cool Whip.
Southwestern Potato Salad from JAN WILLIAMS
1 ½ lb. Red or white small potatoes
3-4 ribs celery, chopped 2 Tbl. Dijon mustard
4 green onions, chopped 3 Tbl olive oil
¼ C sliced green olives 1/8 tsp. salt
¼ bunch fresh cilantro, chopped
1/8 tsp. freshly ground pepper
2 Tbl. Red wine vinegar
2 Tbl. fresh parsley or 2 teas. dry
Microwave or boil potatoes with skins on until barely tender. Drain, skin, chop, chill.
Chop olives, celery, onion, and cilantro. Whisk red wine vinegar, olive oil, Dijon mustard, salt, & pepper. Toss with other ingredients. Makes 4-6 servings. Also good with added cooked chicken.
Rachel Ray's Five Minute Fudge Wreath from DIANE ROTTMAN
Chunky chocolate with walnuts and currants
INGREDIENTS:
12 oz. pkg. semisweet chocolate chips
l c. butterscotch chips
14 oz. can sweetened condensed milk (save the can!)
l tsp. pure vanilla extract
1 c. walnuts, chopped
1/2 c. raisins or dried currants
candied red and green cherries to decorate the top
butter to grease an 8" round cake pan
1. Grease an 8-inch round cake pan with butter.
Pour the chocolate and butterscotch chips, condensed milk and vanilla into a
medium saucepan. Put the
pan on low heat.
2. Cover the empty condensed milk can with plastic
wrap and set in the
center of the cake pan.
3. Stir the chips and milk until they melt together,
about 3 minutes. Stir in nuts and raisins or
currants. Scoop the fudge into the cake pan all
around the plastic-covered can in the center to form a wreath or ring shape.
Let it be all bumpy on top. Keep pushing the can back
to center if it moves away from there. Cut the red
and green cherries to form small holly berries and leaves.
Decorate the fudge with several groups of holly berry sprigs made from the
cherries. Garnish
with additional walnuts if desired.
4. Chill in refrigerator until firm, 1-2 hours.
Remove the can from the center, then loosen the sides and bottom of the fudge
with a spatula. Cut the fudge into thin slices to
serve.
Makes 2 pounds.
Grape Salad from JACKIE PARKER
2 lbs white and red grapes (whole)
4 oz. sour cream
4 oz. softened cream cheese
1/4 cup granulated sugar
1/2 cup brown sugar-1/2 C chopped nuts
Mix sour cream, cream cheese and granulated sugar. Mix well in large bowl with
grapes. Sprinkle brown sugar evenly on top of grapes.
Top with nuts. Can be doubled.
Peach Cobbler
4 cups fresh peaches, peeled and sliced
1 Tbsp. Cornstarch
¼ cup water
½ cup sugar
¼ tsp. Cinnamon
Topping
½ cup flour
½ cup sugar
¼ tsp. Salt
½ tsp. Baking powder
1 egg
2 Tbsp. Butter, melted
Combine water and cornstarch in pan. Stir to dissolve cornstarch. Add fruit, sugar, and cinnamon. Cook until it thickens and boils. Pour into ungreased 2 quart baking dish. Combine flour, sugar, salt and baking powder. Mix together melted butter and egg and add to dry ingredients. Mix well with spoon. Drop spoonfuls of dough over fruit. Bake at 400 degrees for 30 – 35 minutes. Or until brown. Other fruits can be substituted in this cobbler, by adjusting the sugar amounts for type of fruit.
Serves 6 – 8
CURRIED PUMPKIN SOUP
From the kitchen of Marie and Max Llanes 6-8 servings
4 Tsp. Butter
1/2 Cup Onion
1 Clove Garlic
2 Cups Caned Pumpkin Puree
4 cups Chicken Broth
1 pinch Sugar
1 Bay Leaf
1/3 tsp. Curry Powder
I pinch Nutmeg
1/2 tsp. Salt
1/4 tsp. pepper
2 Cups Light Cream
Finely chop onion and garlic. Melt butter in medium saucepan. Over medium heat brown garlic and onion in butter until translucent (about 8 minutes).
Add pumpkin and stock stir well to mix. Add bay leaf, sugar, curry powder and nutmeg. Bring to a boil, then lower heat and simmer for 30 minutes.
Remove from heat and add cream. Re-heat soup; do not boil. Remove bay leaf and serve.
KA-PA-NA - Greek Chicken from the kitchen of Arline Hooker
2-3 lbs. boneless chicken
2 medium onions, chopped
20 oz canned tomatoes, drained
13 oz chicken broth
8 oz mushroom pieces
2 Tbsp. cinnamon (this is not an error)
1 Tbsp. oregano
2 tsp. parsley
salt & pepper to taste
Place all ingredients in crock pot. Cook on high until tender, about 4-6 hrs. Serve over rice or noodles.
Ginny Rafferty’s Double Chocolate Brownies
3/4 C flour
1/4 tsp, baking soda
1/4 tsp. salt
1/3 C butter
3/4 C sugar
2 TB. water
1 12-oz. pkg (2 cups) semi-sweet chocolate chips
1 tsp. vanilla
2 eggs
1/2 C chopped nuts (optional)
Preheat oven to 325 F.
In small bowl, combine flour, baking soda and salt; set aside.
In small saucepan, combine butter, sugar and water; bring just to a boil.
Remove from heat.
Add 6 oz. (1 cup) semi-sweet chips and vanilla extract.
Stir until chips melt and mixture is smooth.
Transfer to large bowl. Add eggs, one at a time, beating well after each addition.
Gradually blend in flour mixture.
Stir in remaining 1 cup chips and nuts.
Spread into greased 9” square pan.
Bake 30-35 min.
Boiled Cookies from the kitchen of Anne Williams
In fifth grade we had some sort of party where we all had to bring in the recipe for the dish we made. A friend of mine brought this in and I still have the original hand written recipe that she made for everyone. It’s an ugly name but really yummy cookies.
Have the following measured out:
3 cups quick oats
1/2 cup peanut butter
1 tsp. vanilla
Bring the following to a boil for 1 minute:
2 cups sugar
3 Tbsp. cocoa
1/2 cup milk
1 stick margarine
Remove from the stove. Add peanut butter and stir until melted. Then add other ingredients. Drop by spoonful on waxed paper and chill until firm.
Swedish Cookies from the kitchen of Jan Richter
1/2 lb. butter
1/2 cup sugar
2 teaspoons vanilla
2 cups ground pecans
2 cups flour
Cream butter and sugar; add flour, vanilla and ground-nut meats. This makes a stiff mixture.
Roll into small balls and bake on lightly greased cookie sheet for 20 minutes at 300 degrees.
Roll in powdered sugar while warm.
NOTE: I added 2 Tbsp. water because they were too dry for this altitude.
Symphony Brownies from Marilyn Vap
1 17.6 oz. brownie mix with or without walnuts
3 6 oz. Symphony with almond & coffee chips
Prepare mix according to package.
Line 13 x 9 cake pan with foil. spray foil with cooking spray
Spoon in half of brownie mix and smooth.
Place candy bars side by side on batter.
Cover these with rest of brownie mix.
Bake according to package directions.
Let cool completely and lift from pan with foil. You can frost if you like.
Will make 48 small pieces or 24 larger pieces. Eat & enjoy or warm for 10 seconds and serve with ice cream.
Hot Artichoke Dip from the kitchen of Bev Weideman
32 oz. Artichokes, plain or oil packed
1 cup Mayonnaise
1 cup fresh grated parmesan cheese
Drain the artichokes and chop well by hand. Do not use a blender or Cuisenart.
Add remaining ingredients and mix well.
Place in a small crock-pot or heat in the microwave until it is hot and melted.
Serve with crackers or French bread.
Hot Artichoke Spinach Dip from the kitchen of Phyllis Jager
1 14-1/2 oz. can artichoke hearts, drained & chopped
1-10 oz. package frozen chopped spinach, thawed & drained (squeeze dry)
1/2 c. light mayonnaise
3/4 c. grated Parmesan cheese
2 cloves garlic, chopped
Bake at 375 degrees for 20-25 minutes.
Serve with tortilla chips, bagel or pita chips, or veggies of your choice.
Neiman Marcus Dip from the kitchen of Sandy Holcomb
2 oz. cheddar cheese (fine shredded) 5 green onions, chopped
1 c. Hellman’s mayonnaise 1/2 c. blanched almonds,
chopped
5 bacon slices, cooked and crumbled
Mix all ingredients together. Chill for at least 1 hour (The longer it chills, the better it tastes). Serve with Ritz crackers.
Note: Add more Mayo if mix seems dry. Will moisten as it chills.
Makes 40 appetizers
Pastrami and Pepper Roll-Ups from the kitchen of Carol Kenney
Preparation Time 25 minutes. Ready in 2 hours 25 minutes.
1/2 lb. thinly sliced pastrami (from deli)
1/3 cup soft cream cheese with chives and onions (from 8-oz. container)
1/2 cup purchased roasted red bell peppers, drained, cut into 3/4”
strips
Spread each pastrami slice with cream cheese; top crosswise with bell pepper piece. Roll each up tightly. Refrigerate at least 2 hours or until firm.
To serve, cut each roll into 1 inch thick pieces. Secure each with cocktail toothpick.
Alaska Salmon Spread from the kitchen of Maria Miles
Makes 12 servings
2 - 6 oz cans boneless salmon
1 cup lite cream cheese
2 tbsp. low fat mayonnaise
Drain Salmon
Whip the Cream Cheese, add Mayonnaise and then fold in the salmon
Chill several hours. Serve on celery or crackers.
Chutney Cheese Ball from the kitchen of Diane Rottman
8 oz. Cream Cheese 1/2 c. Raisins
2 T. Sour Cream 1/2 c. Slivered Almonds
2 tsp. Curry Powder 1 c. Chutney
1/2 c. Chopped Green Onions Crackers
In medium bowl, combine cream cheese and sour cream. Blend in curry powder. Add onions, raisins and almonds. Mix thoroughly.
Form into ball. To serve, pour chutney over cheese ball and serve with crackers.
Note: Can be made 4 days ahead-flavors will intensify.
PIZZA SOUP from the kitchen of Dixie Ricker
Preparation time 30 minutes
4 Servings
1-1/4 cup Fresh Mushrooms, sliced
1/2 cup Onion, finely chopped
1 tsp. Vegetable Oil
2 cups Water
1 can (l5oz) Pizza Sauce*
1 cup Pepperoni, chopped
1 cup Fresh Tomato, chopped
1/2 cup Italian Sausage, cooked and drained*
1/4 tsp. Italian seasoning*
1/4 cup Parmesan Cheese, grated
Mozzarella Cheese, shredded
In a large saucepan, sauté mushrooms and onion in oil for 2-3 minutes or until tender.
Add water, pizza sauce, pepperoni, tomatoes, sausage, and Italian Seasoning. Bring to a boil over medium heat. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
Before serving, stir in Parmesan cheese.
Garnish with mozzarella cheese.
* I have found that the Ragu homestyle is the best sauce. It does not have the metallic or store bought flavor.
I prefer the Spicy Italian Sausage. But this is strictly your preference.
Italian seasoning can be purchased at the store or you can use the following herbs to make your own: Oregano, Parsley, Thyme, Basil and Rosemary.
SOUTHWEST CHEESECAKE APPETIZER from the kitchen of Sandra Alinger
Serves 10 to 12
INGREDIENTS
Tortilla chips - 1 2/3 cups crushed
1/4 c butter, melted
1 cup cottage cheese
3 packages (8 ounces each) cream cheese, softened (add green chilies)
4 eggs
2-1/2 cups (10 ounces) shredded sharp cheddar
1 can (4 ounces) chopped green chilies, well drained
1 container (8 ounces) sour cream
1 pkg. taco seasoning
1 cup chopped tomatoes
1/2 cup chopped green onions
1/4 cup sliced, pitted ripe olives
Place tortilla chips in a large plastic food bag; seal and finely crush with mallet or rolling pin to measure 2/3 cup.
Preheat oven to 325 F. Combine crushed chips and margarine. Press into the bottom of a 9-inch spring-form pan. Bake for 15 minutes.
Meanwhile, process cottage cheese in a food processor or blender until smooth. Add cream
cheese to cottage cheese and process until well blended. Add eggs, one at a time, mixing well after each addition. Stir in the cheddar cheese and chilies. Pour mixture over baked crust
Return to oven; bake for 60 minutes.
Combine sour cream and taco seasoning in a small bowl; mix thoroughly.
Remove cheesecake from oven and carefully pour sour cream mixture over top.
Return cheesecake to oven. Bake 10 minutes more. Remove cheesecake from oven. Let stand at room temperature to cool slightly. Loosen cake from rim of pan; cool completely before
removing rim.
Refrigerate cheesecake until ready to serve.
Just before serving top with tomatoes, onions and olives. Cut into wedges to serve.
Note: The recipe called for sharp cheddar and I used Monterey Jack with jalapenos.
Taco Tartlets from the kitchen of Mary Mitchell
1 lb. ground beef (uncooked)
2 t. taco seasoning mix
2 t. ice water
1 c. shredded cheddar cheese
Tortilla Chip Filling
1 c. sour cream
2 t.. taco sauce
1 oz. black olives, chopped
3/4 c. coarsely crushed tortilla chips
Preheat oven to 425 degrees.
In medium bowl, mix beef, taco seasoning mix and ice water with hands.
Press into bottom and up sides of mini-muffin pan or roll into balls and shape with mini-tart shaper.
Prepare filling by mixing all ingredients in small bowl. Place a spoonful of filling into each shell, mounding slightly.
Sprinkle Cheddar cheese over tops. Bake 7-8 minutes. Remove tartlets from pan with tip of knife. Serve immediately or cool and freeze.
Deviled Eggs from the kitchen of Jan Williams
This recipe came originally from Jan ‘s mom Louise Mertes
6 eggs, hard boiled, and cut in half lengthwise
Filling:
hard cooked yolks
2 teas. yellow mustard
2 teas. white vinegar
2-3 Tbsp. real Mayo
Dash garlic salt
Dash pepper
Makes 12
Mix above filling ingredients together; stuff eggs with mixture; sprinkle with paprika.
Email the Webmaster --- Page last updated
10/18/2009