Tomato-based Bread Dipping Oil

quite similar to Aqua Terra...
1T minced garlic
1T minced onion
2T creole mustard
1T dry oregano
5 cans diced tomatoes
2 1/2 c evoo
1c balsamic vinegar
1/2 c sugar
1t pepper
1t salt

Mix all. Let stand. 
Serve chilled with dense white bread (e.g. Ciabatta.)

Coconut Cream Pie

Toasted coconut blankets a whipped cream-covered coconut pudding – this pie is a hit in any household.

¾ cup sugar

¼ cup cornstarch

¼ teaspoon salt

2 cups milk

3 egg yolks

2 T. butter

1 teaspoon vanilla extract

1 cup flaked coconut

1 baked 9-inch pastry shell

1 cup whipping cream

¼ cup sifted powdered sugar

Garnished: additional flaked coconut, toasted

1.     Combine the first 3 ingredients in a heavy saucepan, gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook 1 minute.

2.     Beat egg yolks; gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, 1 minute or until temperature reaches 160 degrees. Remove from heat; stir in butter, vanilla, and 1 cup flaked coconut. Pour into pastry shell. Cool completely. Cover and chill 1 to 2 hours.

3.     Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, 1 tablespoon at a time, beating until soft peaks form. Pipe or spoon sweetened whipped cream onto cooled pie. Garnish with toasted coconut flakes.

Baked Brie

• Preheat oven to 425°F. Coarsely chop pecans. Chop jalapeño into tiny cubes. In small bowl, combine jalapeño and preserves; mix well.
  
  
  Cut Brie in half horizontally. Place one half Brie, cut side up, onto center of large round stone. Spread half the apricot mixture evenly over the bottom half of Brie. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over the Brie; sprinkle with remaining pecans. 
  
  
  Using bread knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray lightly with olive oil. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. 

Greek Pasta Salad

3 cups farfalle (bow-tie pasta), uncooked

2 cups  baby spinach leaves

1 cup Feta Cheese Crumbles

1 cup grape tomatoes, halved

3/4 cup rinsed canned chickpeas (garbanzo beans)

1/2 cup Kraft Greek Vinaigrette Dressing

Cook pasta as directed on package, omitting salt; drain.

Place pasta in large bowl. Add remaining ingredients; mix lightly.

Also excellent when topped with slices of grilled chicken.

Pizza Bar

This isn't a recipe, but a grilled pizza bar is one of our favorite things to do.

Crust options: Stonefire Naan, or Toufayan Flat Bread.

Toppings: Pizza Sauce, Garlic Olive Oil, or Pesto; Pepperoni, Ground Beef, Grilled Chicken, Grilled Steak, Bacon, Ham, Sautéed Mushrooms, Roma Tomato Slices, Spinach, Thinly Sliced Bell Peppers, Thinly Sliced Sweet Onions, Slightly Pre-Cooked Broccoli Florets, Artichoke Hearts, Pineapple, Avocado, Feta Cheese, Mozzarella Cheese.

Exercise caution when placing a pizza stone over direct flame. Suggestion: Put two bricks on the grill and your pizza stone on top of the bricks. This will prevent your stone from cracking.

Another option: Grill one side first, take it off, flip it over, add all the toppings like normal, and put it back on the grill until the bottom is golden brown. Forget the stone.

Chocolate Cheesecake

 

24 Oreo Cookies, crushed (about 2 cups)

1/4 cup (1/2 stick) butter or margarine, melted

4 pkg. (8 oz. each) Cream Cheese, softened

1 cup Sour Cream

1 cup sugar

2 Tbsp. flour

1 tsp. vanilla

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled

4 eggs

Heat oven to 325ºF.

Mix crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 min.

Beat cream cheese, sour cream, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. 

[In the top picture, I reserved a little of the plain cheesecake batter (before adding the chocolate), so that I could create a white "layer" on the bottom...]

Fried Okra

(Thanks, mom.)

Mix 1 egg and 1/3 cup milk in a bowl. Place 1 cup self-rising cornmeal mix and 1/4 cup self-rising flour in a Ziploc bag. Submerge the okra in the milk mixture. Remove okra with a slotted spoon, and put it in the Ziploc bag. Shake until evenly coated. Place okra on wax paper and repeat until all okra is coated and ready. Make sure your oil is hot, and fry until lightly browned. 

 Best meal ever:

Chicken Alfredo

My family loves this. I usually serve it topped with grilled chicken and sauteed portabella mushrooms.

1 tablespoon butter

2 garlic cloves, minced

1 tablespoon all-purpose flour

1 1/3 cups 1% low-fat milk

1 1/4 cups (5 ounces) grated fresh parmesan cheese, divided

2 tablespoons 1/3-less-fat cream cheese

1/2 teaspoon salt

4 cups hot cooked fettuccine (8 ounces uncooked pasta)

2 teaspoons chopped fresh flat-leaf parsley

Cracked black pepper

Melt butter in a medium saucepan over medium heat. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Gradually add milk, stirring with a whisk. Cook 6 minutes or until mixture thickens, stirring constantly. Add 1 cup parmesan, cream cheese, and salt, stirring with a whisk until cheeses melt. Toss sauce with hot pasta. Sprinkle with remaining 1/4 cup parmesan cheese and chopped parsley. Garnish with black pepper, if desired. Serve immediately.

Vegetable Lasagna

2 Jars Ragu 7-Herb Tomato

Package of lasagna noodles (need at least 9-10 for one lasagna)

Large 4-cup bag of mozzarella cheese

Small pint of ricotta cheese

Parmesan cheese

Fresh Spinach

Broccoli (uncooked, but cut into small florets)

Baby Carrots (thinly sliced)

In a 9 x 12 lasagna pan, layer as follows…

1/4 of tomato sauce           

3 lasagna noodles     

1/4 of Mozzarella Cheese

     1/4 of tomato sauce

     Layer of vegetables

     Dollops of ricotta cheese

     1/4 of Mozzarella Cheese

     Parmesan cheese

3 lasagna noodles

1/4 of tomato sauce

Layer of vegetables

Dollops of ricotta cheese

1/4 of Mozzarella Cheese

Parmesan cheese

     3 lasagna noodles

     1/4 of tomato sauce

     1/4 of Mozzarella Cheese

     Parmesan cheese

Cover with aluminum foil. Bake at 350 degrees for 1 hour.

Blueberry Crumb Cake

I saw Ina Garten make this on Barefoot Contessa…and it’s delicious! Definitely a new favorite…

Ingredients
For the streusel:1/4 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 pound (1 stick) unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:
6 tablespoons unsalted butter, at room temperature (3/4 stick)
3/4 cup granulated sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners’ sugar for sprinkling

Directions
Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar.

Banana Bread

(from the Hebron Church cookbook. delicious.)

1 stick butter, softened
1 c. sugar
2 eggs
2 bananas, mashed
1/2 c. pecans, chopped
1 tsp. vanilla
1/2 c. sour cream
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt

Mix together all ingredients. Pour into two greased and floured loaf pans. Bake at 350 for approximately 1 hour. (Check w/ toothpick for doneness starting at 45 minutes.)

Sausage Stuffed Mushrooms

(adapted from Ina Garten)

Ingredients
30 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 1/2 tablespoons red wine vinegar
1 pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
1 1/3 cup panko crumbs
8 ounces cream cheese
2/3 cup freshly grated Parmesan
2 1/2 tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

DirectionsPreheat the oven to 350 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and red wine vinegar. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it’s completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, stir in the cream cheese and continue cooking until it has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

(in the foreground... accompanied by twice-baked potatoes :))

Breakfast Pizza

This isn’t rocket science, but it sure is good…

1 pizza crust (my favorite is from Publix, in the deli)
9 eggs, scrambled
1/2 lb. Boar’s Head ham, chopped
1lb. thick cut bacon, cooked and chopped
2 c. shredded mozzerella cheese

Assemble and bake according to the time & temperature on the pizza crust package.

(It's good with spinach instead of meats, too...)

Lemon Cheesecake Bars

1 ½ c. graham cracker crumbs

1/3 c. finely chopped pecans

1/3 c. sugar

1/3 c. melted butter or margarine

2 – 8oz. cream cheese blocks, softened

1 can of Eagle Brand condensed milk

2 eggs

½ c. Lemon Juice

Preheat oven to 325 degrees. Combine graham cracker crumbs, pecans, sugar, and melted butter in a mixing bowl. Set aside ¼ cup of crumb mixture; press remaining mixture into a 9 x 13 inch baking pan. Bake 6 minutes. Remove from oven and cool on wire rack.

With mixer, beat cream cheese in a large mixing bowl until fluffy. Gradually beat in condensed milk. Add eggs; beat until just combined. Stir in lemon juice. Carefully spoon mixture atop crust in pan. Sprinkle with reserved crumbs. Bake 30 minutes or until knife inserted near center comes out clean. Cool on wire rack 1 hour. Chill in refrigerator until serving time. Cut into bars to serve. Store leftovers covered in refrigerator.

Chocolate Ribbon Pie

2 ½ c. Graham Cracker Crumbs

½ c.+ 4 T. Sugar

2/3 c. melted margarine

8 oz. cream cheese

4 c. + 2 T. milk

2 – 8oz. cool whips

4 small chocolate jello pudding mixes

Combine graham cracker crumbs, ½ cup sugar, and melted margarine.

Press into 9 x 12 glass dish (or larger) and Bake 7 minutes at 375 degrees. Cool.

Beat cream cheese, 4 T. sugar, and 2 T. milk until smooth.

Gently stir in one 8oz cool whip, spread on crust.

Beat 4 cups milk with 4 pudding mixes with a wire whisk for 2 minutes.

Pour over cream cheese layer.

Refrigerate 4 hours, then spread additional 8 oz. cool whip over pudding.

Lemon Poppyseed Muffins

(these are really more like cupcakes...)

1 box lemon cake mix

1 pkg. lemon pudding mix

1 c. water

½ c. vegetable oil

4 eggs

Blend

Stir in 1 T. Poppyseeds.

Fill muffin cups 2/3 full and bake at 325 degrees for about 20-30 minutes.

While baking, dissolve 3 T Sugar into ½ c. Lemon Juice.

When muffins are done, poke holes into tops with toothpick and brush with lemon syrup, repeat.

Mom's Quiche

Quiche Base

3 eggs

½ cup mayo (I use avocado mayo)

½ cup milk

1 T. cornstarch

1 ½ cup shredded cheese (half swiss, half cheddar...or whatever you have)

1/3 cup onion, chopped & sauteed

Dash of pepper

One 9" unbaked pie shell (My favorite brand is Wholly Wholesome)

Optional inclusions: Ham, Bacon, Chicken, Broccoli... all cooked.

Blend until mixed. Stir in desired inclusions.

Chicken & Broccoli Quiche

½ pound cooked chicken breast

1 ½ cups blanched broccoli

Ham & Bacon Quiche

½ pound deli ham

6 slices of cooked bacon, crumbled

Pour into one 9” unbaked pie shell.

(I often double the base recipe, and make one of each type.)

Bake at 350 degrees for 40-45 minutes.

Top will be golden brown.

Strawberry-Pretzel Salad

1 large strawberry jello

1 8oz. cool whip

1 cup + 4 T. sugar

2 cups pretzel sticks

2 small cartons strawberries

1 8oz. package cream cheese

1 ½ sticks margarine

Break pretzels into small pieces and mix with melted butter and sugar. Press in bottom of a glass casserole dish. Bake @ 400 degrees for 6 minutes. Take out and let cool completely. Mix jello with 2 cups boiling water. Stir in strawberries with juice. Place in refrigerator until it starts to congeal. Mix cream cheese with 1 cup sugar gradually. Beat until creamy. Add cool whip and stir. Put cream cheese mixture on top of cooled pretzels. Pour jello on top of cream cheese. Refrigerate overnight.

Easy Icebox Key Lime Pie

Mix large cool whip, 1 can of Eagle Brand condensed milk, and 1 small can of limeade concentrate. Add green food coloring if desired. Mix well, pour into 2 store-bought graham cracker pie crusts, freeze.

Let sit out 1 hour before serving. 

Applesauce Muffins

1 stick butter, softened

1 cup applesauce

1 cup sugar

1 egg

½ teaspoon vanilla

2 cups flour

½ tsp. ground cloves

1 tsp. ground allspice

1 ½ tsp. ground cinnamon

½ cup pecans (optional)

1 tsp. soda

Cream butter, sugar, eggs, and vanilla.

Mix flour and spices and add.

Combine soda and applesauce and add last. Stir in pecans, if desired.

Batter can be saved in refrigerator (covered) for 2-3 weeks.

Bake at 400 degrees for 15 minutes.

Callanwolde Fudge

1 lb. Velveeta Cheese

1 cup cocoa

4 lbs. powdered sugar

1 lb. margarine

1 T. vanilla

3 cups pecans (optional)

Melt cheese and margarine in double boiler. Sift sugar and cocoa together thoroughly – no lumps, very important. Mix sugar mix into melted margarine and cheese, blending thoroughly with a wooden spoon. Add nuts and vanilla. Blend again.

Press into 2 9x13 pans, lightly oiled and wiped almost dry.
Allow to firm and cut into squares.

May be frozen.