Antipasto Kabobs
Ingredients:
1 package cherry tomatoes
2 12 oz. containers of marinated mozzarella balls (usually found near the specialty cheeses)
1-2 packages salami
1-2 packages ham
1-2 zucchini
1 package artichoke hearts (from deli)
1 grated feta cheese
1 bottle balsamic vinaigrette salad dressing
1 package long skewers
Directions:
Cut long skewers in half with a sturdy pair of scissors. Place one of each ingredient on the skewer alternating the look to create interest. Pour desired amount of balsamic vinaigrette dressing on top. Marinate in refrigerator to keep cold. Just before serving, sprinkle with cheese.
Ingredients:
Vegetable cooking spray
12 slices Pepperidge Farm® Light Style Extra Fiber Bread
1 cup shredded lowfat Cheddar cheese (about 4 ounces)
2/3 cup liquid egg substitute
1 pkg. (10 ounces) frozen chopped spinach , thawed and well drained
1 can (about 14 ounces) artichoke heart , drained and chopped
2 tbsp. finely chopped red bell peppers
2 tbsp. chopped fresh basil leaves
1/2 tsp. garlic powder
1/8 tsp. ground red pepper
Paulette's Mummified Pizzas
Step 1: Authentic Italian Bread
Ingredients:
1 3/4 cup warm water
2 teaspoons salt
1 Tbsp active dry yeast
4 to 4 1/2 cups unbleached flour
(for softer bread, add 2 Tbsp. oil, and 1 Tbsp. sugar)
Directions: Choose either the dough hook method or hand/blender method then proceed to "Continuation" section below.
Dough hook method - Pour water, salt and yeast into a mixing bowl. Mix in flour and work it until the dough becomes elastic and does not stick to your touch. Remove the dough from the bowl. When dough becomes opeck it is done.
Hand/blender method - Mix water, salt and yeast in a large bowl. Blend in two cups of flour, one at a time, blending each until well integrated. Mix in the last two cups by hand, a portion at a time. Turn dough onto a floured counter and knead it for about 10 minutes until the dough becomes elastic and does not stick to your touch. Dust with additional flour as needed.
Continuation:
Clean the bowl and grease it with olive oil. Return the dough to the bowl and raise.
Cover and let it double in size (about an hour).
Punch it down.
Lightly flour the counter. Roll the dough into desired shapes. I like to make two 15-inch loaves. Preheat oven to 475 degrees.
Place the bread on an oiled cookie sheet (try olive oil). Allow it to double in size. Flatten out then roll it up and flour.
Use a sharp knife to gently cut 1/4-inch deep, angular markings in the top of the each loaf.
Bake the loaves for about 15-20 minutes, until golden brown.
Step 2: Pizza Toppings
Ingredients:
1 recipe "Authentic Italian Bread" dough (see above)
3 medium, very ripe tomatoes (or 3/4 cup canned, whole tomatoes, drained)
1/8 teaspoon salt
1 Tbsp. extra-vigin olive oil
1 teaspoon oregano---dried
2 1/2 to 3 cups diced mozzarella cheese (12 to 16 oz.)
Directions:
Follow the directions for making bread dough until you have punched the dough down. Divide the dough in half. Half will be enough for 1 large pizza. The rest may be frozen, or used for bread or garlic sticks.
Blanch, peel and remove seeds from fresh tomatoes. Grind the tomatoes in a blender or mince them finely. Mix in salt.
Preheat oven to 475 degrees.
Oil a 17x11x1-inch cookie sheet or a 16-inch round pizza pan with 1 tablespoon olive oil. Non-stick type pans work better here.
Press dough into the pan and flip it over so oil covers both sides. Pinch the edges together to make a border.
Spread tomato sauce evenly over the dough. Sprinkle on oregano. Distribute mozzarella. (You may add any additional toppings you like at this point, or enjoy a delicious, plain cheese pizza.)
Bake on lowest rack for 10-15 minutes until cheese starts to brown.
Let pizza stand on a rack for a few minutes before serving. If left in the pan the bottom will become wet. Drizzle with a little olive oil. Serve.
Ingredients:
1 tsp butter
1 onion, thinly sliced
1/4 cup apple cider vinegar
1/4 cup balsamic vinegar
2 Tblsp brown sugar
1/4 ounce unsweetened chocolate, chopped
salt and pepper to taste
Directions:
Melt butter in a saute pan over medium heat. Add the onions and cook, stirring occasionally, until they soften and begin to caramelize, about 10 minutes. Add vinegars and brown sugar, salt and pepper. Reduce heat to low and simmer until mixture has a thick, jam-like consistency, about 20 minutes. Take off the heat and add chocolate, stirring until melted. Serve over crostini with melted cheese. I used Brie, but any mild cheese would work well.
Melissa's Mexican Five Layer Dip
Ingredients:
1 can (15 to 16 ounces) refried beans
1 cup shredded Cheddar cheese ( 4 ounces)
2 tablespoons salsa
2 medium green onions, chopped (2 Tbs)
1 ½ cups sour cream
Tortilla chips
Directions:
Savory Gougeres and Cream Puffs with Pineapple Curd
Ingredients:
Directions
1. Heat the oven to 375 degrees F. Spray 12 (3-inch) muffin-pan cups with the cooking spray.
2. Press the bread slices into the bottom and up the sides of the muffin-pan cups. Spray the bread cups with the cooking spray.
3. Bake for 10 minutes or until the bread cups are lightly browned. Remove the pan from the oven. Reduce the oven temperature to 350 degrees F.
4. Stir 1/2 cup cheese, the egg substitute, spinach, artichoke hearts, bell pepper, basil, garlic powder and ground red pepper in a medium bowl. Spoon the mixture into the bread cups.
5. Bake for 20 minutes or until the filling is set. Sprinkle with the remaining cheese. Serve immediately.
Tip: You can substitute Pepperidge Farm® Light Style 7 Grain, Oatmeal or Soft Wheat Bread for the Extra Fiber Bread.
Make-Ahead Tips: You can make the bread cups up to 8 hours ahead. Store covered at room temperature and reheat at 350 degrees F. for 5 minutes before filling with the vegetable mixture as directed above. You can also refrigerate the finished veggie cups, covered, for up to 1 day. To reheat, uncover and let the veggie cups stand at room temperature for 10 minutes. Bake at 375 degrees F. for 10 minutes or until hot.
Paulette's Mummified Pizzas
Step 1: Authentic Italian Bread
Ingredients:
1 3/4 cup warm water
2 teaspoons salt
1 Tbsp active dry yeast
4 to 4 1/2 cups unbleached flour
(for softer bread, add 2 Tbsp. oil, and 1 Tbsp. sugar)
Directions: Choose either the dough hook method or hand/blender method then proceed to "Continuation" section below.
Dough hook method - Pour water, salt and yeast into a mixing bowl. Mix in flour and work it until the dough becomes elastic and does not stick to your touch. Remove the dough from the bowl. When dough becomes opeck it is done.
Hand/blender method - Mix water, salt and yeast in a large bowl. Blend in two cups of flour, one at a time, blending each until well integrated. Mix in the last two cups by hand, a portion at a time. Turn dough onto a floured counter and knead it for about 10 minutes until the dough becomes elastic and does not stick to your touch. Dust with additional flour as needed.
Continuation:
Clean the bowl and grease it with olive oil. Return the dough to the bowl and raise.
Cover and let it double in size (about an hour).
Punch it down.
Lightly flour the counter. Roll the dough into desired shapes. I like to make two 15-inch loaves. Preheat oven to 475 degrees.
Place the bread on an oiled cookie sheet (try olive oil). Allow it to double in size. Flatten out then roll it up and flour.
Use a sharp knife to gently cut 1/4-inch deep, angular markings in the top of the each loaf.
Bake the loaves for about 15-20 minutes, until golden brown.
Step 2: Pizza Toppings
Ingredients:
1 recipe "Authentic Italian Bread" dough (see above)
3 medium, very ripe tomatoes (or 3/4 cup canned, whole tomatoes, drained)
1/8 teaspoon salt
1 Tbsp. extra-vigin olive oil
1 teaspoon oregano---dried
2 1/2 to 3 cups diced mozzarella cheese (12 to 16 oz.)
Directions:
Follow the directions for making bread dough until you have punched the dough down. Divide the dough in half. Half will be enough for 1 large pizza. The rest may be frozen, or used for bread or garlic sticks.
Blanch, peel and remove seeds from fresh tomatoes. Grind the tomatoes in a blender or mince them finely. Mix in salt.
Preheat oven to 475 degrees.
Oil a 17x11x1-inch cookie sheet or a 16-inch round pizza pan with 1 tablespoon olive oil. Non-stick type pans work better here.
Press dough into the pan and flip it over so oil covers both sides. Pinch the edges together to make a border.
Spread tomato sauce evenly over the dough. Sprinkle on oregano. Distribute mozzarella. (You may add any additional toppings you like at this point, or enjoy a delicious, plain cheese pizza.)
Bake on lowest rack for 10-15 minutes until cheese starts to brown.
Let pizza stand on a rack for a few minutes before serving. If left in the pan the bottom will become wet. Drizzle with a little olive oil. Serve.
Christie's Onion Jam
1 tsp butter
1 onion, thinly sliced
1/4 cup apple cider vinegar
1/4 cup balsamic vinegar
2 Tblsp brown sugar
1/4 ounce unsweetened chocolate, chopped
salt and pepper to taste
Directions:
Melt butter in a saute pan over medium heat. Add the onions and cook, stirring occasionally, until they soften and begin to caramelize, about 10 minutes. Add vinegars and brown sugar, salt and pepper. Reduce heat to low and simmer until mixture has a thick, jam-like consistency, about 20 minutes. Take off the heat and add chocolate, stirring until melted. Serve over crostini with melted cheese. I used Brie, but any mild cheese would work well.
Melissa's Mexican Five Layer Dip
Ingredients:
1 can (15 to 16 ounces) refried beans
1 cup shredded Cheddar cheese ( 4 ounces)
2 tablespoons salsa
2 medium green onions, chopped (2 Tbs)
1 ½ cups sour cream
Tortilla chips
Directions:
Mix refried beans and salsa. Spread a thin layer on 12- or 13 inch serving plate or pizza pan. Spread sour cream over beans, leaving about 1 inch border of beans around edge. Spread guacamole over sour cream, leaving border of sour cream showing. Sprinkle cheese over guacamole. Sprinkle onions over cheese. Serve with tortilla chips.
Raspberry Yogurt Fruit Dip
Ingredients
1 tub of lite cool whip
2 6 oz. cups of raspberry yogurt
Directions
Stir together and refrigerate until read to serve. Serve with favorite fruit. Easy enough!
Raspberry Yogurt Fruit Dip
Ingredients
1 tub of lite cool whip
2 6 oz. cups of raspberry yogurt
Directions
Stir together and refrigerate until read to serve. Serve with favorite fruit. Easy enough!
Savory Gougeres and Cream Puffs with Pineapple Curd
Ingredients:
Basic Cream Puff Dough
6 tablespoons butter
3/4 cup water
1 cup all-purpose flour
1/8 teaspoon salt
4 eggs
Preheat oven to 450 degrees. In 2 quart pot, combine the butter and water. On a piece of wax or parchment paper, sift together the flour, salt and sugar. Bring the water and butter to a rolling boil, remove from heat and dump the flour mixture in all at once. Stir with a wooden spoon or paddle to incorporate.
Return the saucepot to high heat and cook, stirring, for about one minute. The mixture will form a ball and coat the pan with a thin film.
Transfer the mixture to a mixing bowl or standing mixer equipped with the paddle attachment. Mix the dough for a minute or so, on low speed, to release some of the heat. Add the eggs, one at a time, completely incorporating each one before adding the next. Beat until the dough gets thick.
Split the dough in half into two bowls. In one bowl, add ½ cup diced sun dried tomatoes and ½ cup feta cheese and mix until incorporated. In the other bowl, add 1 tsp of sugar and mix well.
Line a heavy cookie sheet with parchment paper. You can spoon 1 ½ inch mounds about two inches apart, or put the mixture into a piping bag and pipe the same size mounds onto the parchment paper. Bake for 10 to 15 minutes, until golden and puffed. Reduce heat to 350 degrees and bake for another 10 minutes or until they are golden brown and there are no droplets of moisture in the crevices. Turn off oven and leave the choux to dry for another 10 minutes.
The savory ones are done! When the plain cream puffs are cool, slice through the top (but not all the way through) and add a spoonful of pineapple curd.
Pineapple Curd
2 large egg yolks
3/4 cup pineapple juice
1/4 cup sugar
5 teaspoons cornstarch
Whisk egg yolks, pineapple juice, sugar and cornstarch in a small saucepan. Cook over medium-low heat, whisking constantly, until thick and beginning to bubble, 3 to 5 minutes. Let cool completely. Once it had cooled in the fridge overnight, I added ¼ cup sour cream to add a tang and make it creamy. It was delicious either way!
Carnitas & Pineapple Pizza
Ingredients:
Avocado Shrimp Ceviche on a Cucumber
Ingredients:
2 pounds large shrimp - peeled, deveined and chopped
3/4 cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado - peeled, pitted and diced
16 saltine crackers
Carnitas & Pineapple Pizza
Ingredients:
1 medium onion, halved lengthwise, then sliced lengthwise into thin strips (about 1 ½ cups)
1 teaspoon vegetable oil
8 ounces coarsely shredded cooked pork carnitas
3 tablespoons butter, softened
½ teaspoon chipotle powder
½ teaspoon ground cumin
1 12 – 14-inch pizza crust, partially cooked
1 20 oz can pineapple chunks, drained
1 ½ cups (6 oz) shredded manchego or queso blanco cheese
Chopped fresh cilantro (optional)
Directions:
1. Preheat oven to 450 F
2. Cook onion in oil in a large nonstick skillet over medium-high heat until onion is just tender, stirring occasionally. Add carnitas and cook just to heat through.
3. Combine butter, chipotle powder and cumin in a small bowl. Brush butter mixture over pizza crust.
4. Top with carnitas mixture and pineapple chunks. Sprinkle with cheese.
5. Bake for 12-15 minutes, or until the crust is golden brown. Garnish with chopped cilantro, if desired. Makes 8 servings.
6. Enjoy!
Avocado Shrimp Ceviche on a Cucumber
Ingredients:
2 pounds large shrimp - peeled, deveined and chopped
3/4 cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado - peeled, pitted and diced
16 saltine crackers
Directions:
