Cheesey Bread

Photo and Recipe Courtesy of: www.simplyrecipes.com

Ingredients:

8 oz shredded Mozzarella cheese

1 lb shredded sharp cheddar cheese

1/2 to 1 cup chopped green onion (to taste)

1/2 cup mayonnaise

2 Tbsp sour cream

3-4 cloves garlic, minced

1 stick unsalted butter (1/2 cup, 4 ounces), softened to the point of being slightly melted

1 to 2 loaves of French or Italian bread, depending on the size of the loaves*

Directions:
In a large bowl, mix together the cheeses and the green onion. Stir in the mayonnaise and sour cream. In a separate small bowl blend the butter and garlic until smooth. Add the butter mixture to the cheese mixture.

Preheat broiler. Slice loaf of bread in half horizontally, lay crust side down. Spread cheese mixture over the bread. Place under the broiler until nicely browned, about 3 to 5 minutes.

Remove from broiler and let sit for 5 minutes until cool enough to handle. Slice the bread with a bread knife. Serve.

*Makes 30 to 40 slices with 2 loaves.

Sweet Potato Bake

2 medium sweet potatoes, peeled and cubed
1 large apple, peeled, cored, and cubed
1/4 cup dried cranberries
1/2 cup apple cider
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg

Preheat oven to 400 degrees.  Chop sweet potatoes and apples into approximately 1/2" cubes.  Divide potatoes and apples evenly among to two ramekins, divide cranberries among baking dishes.  Add half of the cider to each ramekin.  Combine spices in a small dish and sprinkle over potato mixture.  Toss to combine. 

Bake approximately one hour, stirring every twenty minutes until cider has cooked down to a glaze and potatoes are easily pierced with a fork. 

Originated from: http://homeiswheretheholmansare.blogspot.com/

Crockpot Ranch Potatoes

2 lbs - Red Potatoes
1 can - Cream of Chicken Soup
1 pkg - Dry Ranch Dressing Mix
1 cup - Sour Cream

Combine all ingredients in crockpot - stir together and cook on low for 6 hours.

Crockpot Lemon Red Potatoes

1-1/2 lbs medium-sized red potatoes
1/4 cup water
2 Tbsp butter, melted
1 Tbsp lemon juice (I added a little more)
3 Tbsp fresh chives, snipped
chopped fresh parsley
1 tsp salt
1/2 tsp black pepper

Cut a strip of peel from around the middle of each potato. Place potatoes and water in slow cooker.
Cover. Cook on high 2-1/2 to 3 hours.
Drain.

Combine butter, lemon juice, chives and parsley. Pour over potatoes. Toss to coat.
Season with salt and pepper.

Avocado & Mango Salsa

This is a refreshing twist on Salsa - perfect for a spring/summer side dish.

1 mango, peeled and diced
1 avocado, peeled and diced
1 plum tomato, diced
1 clove garlic, minced
1 jalepeño, seeded and diced
1/4 cup chopped fresh cilantro
2 tbsp fresh lime juice
1/4 cup chopped red onion
1 tbsp olive oil
salt and fresh pepper to taste

Combine all the ingredients and let it marinate in the refrigerator 30 minutes before serving.

Originated from: www.skinnytaste.com

Cheesy Grilled Banana Peppers

A healthier version of traditional Poppers - even better as their made on the grill.


4 banana peppers, fresh
2 slices bacon
1 red or yellow tomato, diced
3 oz smoked Gouda cheese, diced
1 T parsley or cilantro, chopped
1/2 cup panko* (Japanese breadcrumbs)

*You can substitute whatever breadcrumbs you have on hand.


Directions

Preheat the grill to medium heat. Wash and cut the stems off the peppers. Using a fork or vegetable peeler, scoop out the seeds. Cook bacon until brown but not crisp; drain and crumble. Combine all remaining ingredients and stuff them into the peppers. Wrap each pepper in a piece of aluminum foil, taking care to cover the tops tightly. Place foil packets on the grill so they stand upright, keeping the filling inside the peppers. Cook with grill lid closed for 10 minutes.

Originated from: www.recipes.sparkpeople.com

Roasted Red Pepper & Feta Mashed Potatoes

1 1/2 lbs Yukon gold potatoes (3 medium), quartered
2 whole cloves garlic
1/2 tsp sea salt (optional), plus additional, to taste
1/2 cup low-fat plain yogurt 
1 roasted red bell pepper, diced
1/2 cup low-fat feta cheese, crumbled
3 tbsp fresh lemon juice
6 to 8 sprigs flat-leaf parsley, roughly chopped (about 2 tbsp)
Fresh ground black pepper, to taste

Directions
Place potatoes and garlic into a medium pot and cover with cold water. Bring to a boil over high heat, add 1/2 tsp salt, if desired, and cook until potatoes are tender when pierced with a fork, about 10 minutes.

Remove from heat, drain water, then return potatoes and garlic to pot and mash until almost smooth with a potato masher or fork. (Potatoes should still be slightly chunky.) Fold in yogurt, red pepper, feta, lemon juice and parsley. Season with salt and black pepper and serve immediately.  

Originated from: Www.cleaneatingmag.com

Bacon, Cheddar Pierogie Bake

This was a very good dish- I served it as our main course, but it's original intention was for it to be a side dish. Enjoy!

1 (16 oz) package frozen potato and onion pierogies
2 - 3 slices center-cut bacon, chopped
2 garlic cloves, minced
1/3 cup 1/3-less-fat cream cheese
1/2 cup chicken broth
1/2 cup shredded cheddar cheese
1/4 cup thin sliced green onions
1 small plum tomato, seeded, and diced
Pepper
Cooking spray

Directions:
Preheat the oven to 400.

Spray a baking dish with cooking spray. Arrange the frozen pierogies in the dish.

In a medium saucepan, cook the bacon until crisp. Remove the bacon from the pan. Add garlic to the drippings, cook for 30 seconds. Add the cream cheese, stirring until it melts. Add the broth, stir continuously until it's all incorporated.

Pour the sauce mixture over the pierogies. Top with the cheddar cheese.

Bake for 15 minutes. Remove from the oven, top with the tomatoes and bacon, and return it to the oven. Bake for 5 additional minutes. Remove from the oven sprinkle with green onions and black pepper. Serve hot.

Originated from: www.stephaniecooks.blogspot.com

Mustard & Jalapeño Roasted Potatoes

1 1/2 pounds small red potatoes
1 (large) yellow onion
3 TBS olive oil
2 TBS Dijon mustard
Seasoned Salt(Lawrys)
1 TSP freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Jalapeños (small jar - chopped)

Preheat the oven to 425 degrees. Lightly grease an 8 x 8 pan.

Cut the potatoes in halves, or quarters, depending on their size, and place them in the pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswide in 1/4-thick slices to make half rounds. Toss the onions and potatoes together in the pan.

Add the olive oil, mustard, 2 tsp salt, pepper and jalapenos (I also add a little bit of the jalapeno juice) toss them together.
Bake for 50 mins to an hour, until the potatoes are lightly browned on the outside, but tender on the inside. Toss the potatoes from time to time with metal spatula so they brow evenly.

Serve hot sprinkled with the chopped parsley and a little extra salt.

Adapted from: http://blissfullydelicious.wordpress.com/

Garlic & Parmesan Fries

4 large unpeeled russet potatoes, cut into 1/4-inch strips

1/4 cup olive oil

3 cloves garlic, minced

1/2 teaspoon ground dried thyme

1/4 teaspoon seasoned salt

1/2 cup grated Parmesan cheese, divided

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese

1/4 teaspoon seasoned salt (optional)

Preheat an oven to 425 degrees F (220 degrees C).

Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.

Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

Originated From: http://www.allrecipes.com/

Mashed Potato Layer Bake

I found this on http://www.allrecipes.com/ - modified a little and tested it on the family = success!  The Chive and Onion cream cheese is a nice change to traditional mashed potato recipes.  Even those that don't love sweet potatoes (like me) will enjoy this dish.

4 large white potatoes, peeled, chopped and cooked

2 large sweet potatoes, peeled, chopped and cooked

1 (8 ounce) tub PHILADELPHIA Chive and Onion Cream Cheese Spread, divided

1 1/2 cup - Sour Cream, divided

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup Parmesan Cheese

1 cup Cheddar Cheese

Preheat oven to 375 degrees F. Place potatoes in separate bowls. Add half each of the cream cheese and sour cream to each bowl; season with salt and pepper. Mash with potato masher or fork until creamy (I got lazy and used my kitchen aid mixer).

Stir half of the Parmesan cheese into white potatoes. Stir half of the Cheddar cheese into sweet potatoes. Alternately layer half each of the white potato and sweet potato mixture in 2-quart casserole dish (a 9 x 13 pan would've worked also - adjust cooking time). Repeat layers.

Bake15 min. Sprinkle with remaining cheeses; bake 5 more min. or until cheeses are melted.

Want a little crunch?  Add some panko/breadcrumbs to the top and bake a little longer.

Smokey Bacon Biscuit Dressing

Thanksgiving is here!!  I volunteered to bring the stuffing/dressing and a dessert to my Aunt's for this years big Holiday Feast.  I have been "auditioning" many, many, many stuffing recipes and the husband declared this one the winner!  It is amazing. 

This is a two-part recipe as you have to make the biscuits first and then use those for the dressing.

Cream Biscuits:

2 1/2 cups all purpose flour

1 Tbs. baking powder

1 tsp. salt

2 Tbs. sugar

2 1/2 cups heavy cream

Directions:

Preheat an oven to 425°F.

In a bowl, stir together the flour, baking powder, salt and sugar. Add the cream and stir until no lumps remain.

For each biscuit, drop 1/4 cup batter onto an ungreased baking sheet, spacing the biscuits about 1 inch apart. Bake until the tops of the biscuits are pale golden and the bottoms are golden brown, 15 to 18 minutes. Makes 12 biscuits.

 

Biscuit-Bacon Dressing:

• Twelve 4-inch cream biscuits, cut into 1 1/2-inch cubes
• 1 lb. sliced smoky bacon, cut into 1-inch pieces
• 2 yellow onions, diced
• 5 celery stalks, diced
• 8 oz. white button mushrooms, brushed clean and sliced
• 1/4 cup chopped fresh flat-leaf parsley
• 2 Tbs. chopped fresh sage
• 2 Tbs. chopped fresh thyme
• Salt and freshly ground pepper, to taste
• 4 cups chicken stock

Directions:

Position a rack in the lower third of an oven and preheat to 350°F.

Spread the biscuits out on a baking sheet. Toast in the oven until lightly browned, 25 to 30 minutes. Set aside. Increase the oven temperature to 375°F.

In a deep sauté pan over medium-high heat, cook the bacon until crisp, 7 to 9 minutes. Transfer to paper towels to drain.

Pour off all but 3 Tbs. of the fat from the pan. Set the pan over medium heat and add the onions. Cook, stirring occasionally, until the onions are soft and lightly browned, about 10 minutes. Add the celery, mushrooms, parsley, sage and thyme and cook until the celery is soft, about 5 minutes. Transfer the onion mixture to a large bowl. Add the bacon to the bowl and season with salt and pepper. Add the biscuits and stock* and stir to combine.

Transfer the dressing to a baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake until the dressing is lightly browned, about 20 minutes more.  Let sit for 10 minutes prior to serving to allow dressing to absorb additional liquid. Serves 10.

 

*Add the stock 1/2 cup at a time and stir generously after each addition. 

 

Originated from: http://www.williams-sonoma.com/

MJ's Chicken Salad

Thank You to The Rookie Chef (http://www.therookiechef.com/) for changing my view on Chicken Salad.  I broiled this on a hoagie with cheese and it was amazing.

4 - chicken breasts
1/2 cup - Chicken Broth
2 packets of Knorr dry vegetable mix
1 cup  - Mayo
1 cup - Sour cream
1 can - Sliced water chestnuts


Directions:
Put chicken breasts in the crockpot with one can of chicken broth (I seasoned mine with Lemon Pepper). Heat on low for 5-6 hours. In the meantime, crush up veggie soup mix in the packet by using a rolling pin over it.  Chop up the water chestnut slices into fairly small pieces Mix sour cream and mayo together, add veggie mix and water chestnuts. Put in the fridge for at least an hour (this helps the veggie mix soften). Once the chicken has cooked, remove from slow cooker and shred with a fork. Lightly salt and pepper the shredded chicken. Once cooled, add to mayo/veggie mix.

I served mine on a hoagie - but could easily be served as a side with crackers.

Spaghetti Corn

1 can - Whole Kernel Corn (don't drain)
1 can - Creamed Corn (don't drain)
1 cup Cooked Spaghetti - (broken into thirds)
1 stick - Butter
1 cup - Velveeta Cheese

Mix all together and at 350 in a (covered) 8" square pan for 30 minutes.  Stir very well - uncover - and cook for another 30 minutes.

Festive Spinach Salad

I Love, Love, Love this salad!

Salad:
1 Large Bag - Baby Spinach Leaves
1 Medium Red Onion (sliced thin)
6 slices bacon (chopped and browned)
1 cup - Dried Cranberries
2/3 cup - Toasted Almonds
4 oz - Feta Cheese

Dressing:
1 cup - Vegetable Oil
1/2 cup - Red Wine Vinegar
3/4 cup - Sugar
1/2 tsp - Salt
1/4 tsp - Black Pepper
1/2 tsp - Paprika
1/2 tsp - Cayenne Pepper
2-3 cloves garlic (chopped)

Combine salad ingredients and dressing.  Toss to coat.

Chinese Cole Slaw

Salad:
1 package - Sliced Almonds
1 container - (Tones) Sesame Seeds
1 package - (Dole) Coleslaw Mix
1/2 cup - Green Onion (diced)

Crumble: 2 packages Chicken Flavored Ramen Noodles (uncooked)

Dressing:
3 Tbs - Sugar
1 - Seasoning packet from Ramen Noodles
6 Tbs - Red Wine Vinegar
3/4 cup - Oil

Mix together salad components and pour dressing over.  Toss to coat.

Crunchy Pea Salad

A family favorite!

1 (10 oz) package - Frozen Baby Peas (thawed)
1 cup - Cauliflower (chopped)
1 cup - Celery (diced)
1/4 cup - Green Onion (diced)
1 cup - Cashews (chopped)
1/2 cup - Sour Cream
1 cup - Ranch Dressing

Combine all ingredients and chill.  Optional - Garnish with crisp, crumbeled bacon.

Strawberry and Pretzel Salad

An odd pairing of strawberries, pretzels and jello makes this a great Summer Salad.

2 1/2 cups - Chopped Pretzels
3 Tbs - Powdered Sugar
3/4 cup - Butter (melted)
1 (8 oz) - Cream Cheese
1 cup - Powdered Sugar
1 - Egg
1 (8 oz) - Cool Whip
2 boxes - Strawberry Jello
2 cups - Hot Water
2 boxes - Frozen Strawberries

Mix Pretzels, Powdered Sugar and melted butter.  Press into a 9 x 13 pan and bake at 350 for 10 minutes.*  Beat cream cheese and egg.  Add 1 cup powdered sugar, then fold in Cool Whip.  Pour over pretzel mixture.  Mix Jello with hot water.  Add frozen strawberrs.  Let set until it thickens.  Pour over cream mixture and refridgerate.

*If using a glass plan - bake at 325 for 10 minutes.

Cilantro Lime Rice

1 cup  - White Rice
1/2 c - Lime Juice
2 cups  - Water
1 tsp  - Salt
3 Tbs - Fresh Chopped Cilantro
4 tsp - Vegetable Oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Originated from: http://www.skinnytaste.com/

Crunchy Corn Salad

All I can say about this one: Ranch and Chili-Cheese Frito's in a salad....yummmm!!

2 (15 oz) cans - Whole Kernel Corn (drained)
2 cups. - Sharp Cheddar Cheese
1 cup - Mayonnaise
1/2 cup - Red Onion (chopped)
1 packet - Dry Ranch Dressing/Mix
1 (10.5 oz) Bag - Chili-Cheese Fritos (crushed)*

Mix the 1st six ingredients and chill.  Stir in chips before serving.

*Tip - If you know you aren't going to eat the entire salad at your meal - add crushed chips individually to servings vs. to the entire bowl.  They tend to get soft/mushy over time.