Clemintine Cosmos

This last week before Christmas I entertained a lot and loved every minute of it.  BUT I didn't take many pictures of the food I prepared.  I either forgot or I just didn't have the time to stop.  Not a second to spare before the quests showed up.  Anyway I would like to applaud those of you that blog recipes and take amazing pictures.  I'll never understand how the Pioneer Woman does what she does.  Check out her blog, it is AMAZING!
This is one recipe I remembered to take a picture, only because I made them a few times.  This drink is amazing!  These Cosmos are great to make ahead for entertaining.  Easy and a fun use of a Christmas time fruit.  I will look forward to these every Christmas.  Found the recipe on Foodnetwork. 

Ingredients:
6 clementines, plus 1 very thinly sliced, for garnish
1 cup sugar
1 1/2 cup water
3/4 cup cranberry juice
1/3 cup lime juice
1 1/2 cups vanilla flavored vodka (I used only 1 cup)

Directions:
Wash clementines.  Cut the clementines into quarters and squeeze their juice into a saucepan. Add the sugar, water and clementine flesh and bring to a boil over medium heat. Reduce the heat and simmer the mixture for 5 minutes. Pour into a strainer set over a measuring cup, pressing on the solids to remove as much liquid as possible. Discard the solids, cool the liquid to room temperature and pour into a pitcher. Add the cranberry juice, lime juice and vodka and stir well. Refrigerate until ready to serve. Put 6 or 8 martini glasses in the freezer.

To serve, pour the mixture into an ice-filled cocktail shaker and shake until very cold. Pour into martini glasses (I rimmed the glasses with sugar) and garnish each with a clementine slice. Drink up and enjoy!

Hint:  Have an extra batch of the simple syrup made, then you can whip up a new batch in a snap if need be.

BBQ Baby Back Ribs

BBQ Baby Back Ribs are a family favorite. I like to make them because it's an easy meal to put together.  You can make this for 4 or 12 people with no extra effort.  If the snow isn't covering the grill, I"ll make these in the winter because they are only on the grill a short time.  First I rub the ribs with a rub. I use Famous Dave's rib rub. I have 3 full racks and I put them into a large pan and I cover with foil. Bake 325 for 2 hours.

After baking in the oven I put on a hot grill and grill for 30 minutes basting with your favorite bbq sauce. I like Famous Dave's original bbq sauce.

Here are the finished ribs. They are cooked to perfection, tender and moist. Serve with extra bbq sauce. Three full racks serve about 6-8.

Chicken Pot Pie



Once I found this recipe it' became the only pot pie recipe I use.  It comes from Pillsbury.   Instead of making one large pot pie I like to make this pot pie in 4 individual servings.  Either way it's one fantastic Chicken Pot Pie!

Click here for printable recipe

1 (15 oz) pkg. Pillsbury Refrigerated Pie Crusts
1/3 cup butter
1/3 cup onion, chopped
1/3 cup four
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup milk
3 cups cooked chicken, cut up
2 cups frozen mixed vegetables, thawed


1. Heat oven to 400. Prepare pie crusts as directed on pkg. for two-crust pie using 9 inch pie pan.
2. In medium saucepan, melt butter over medium heat. Add onion; cook 2 minutes or until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cook, stirring constantly, until bubbly and thickened.
3. Add chicken and mixed vegetables; remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust and flute; cut slits in several places.
4. Bake 400 for 30-40 minutes or until crust is golden brown. let stand 5 minutes before serving to let cool slightly and also to let it thicken. Serves 6


Note: I always have a bag of (Tyson) frozen chicken breast in the freezer and with these you just bake them frozen and the meat is so tender. I like Tyson because the meat isn't fatty.

Instead of one large pot pie, here I make 4 individual pot pies.  (I don't use a bottom crust here, only a top crust.)

At this point, you can freeze the pie pie(with out the top crust). To bake, thaw, and put on pie crust right before baking, bake as directed.

Before filling individual casserole dish, cut pie crust to fit dish.

Bake as directed in recipe.

Cavatini

To describe this recipe it's like pizza and pasta.

Here is a list of ingredients: wagon wheel shaped pasta, pepperoni, mushrooms, black olives, green pepper, onion, spaghetti sauce, crushed red pepper, cheddar and mozzarella

This is what it looks like all mixed up. It's ready to bake for 30 minutes or until bubbly. After the 30 minutes sprinkle with remaining cheese and bake until melted.

8 oz (1/2 lb) uncooked pasta, wagon wheel shape

1 (4 oz) pkg. sliced pepperoni, cut into quarters
1 (4 oz) can sliced mushrooms
2.25 can sliced black olives
1/2 cup green pepper, finely chopped
1/2 cup onion, finely chopped
1 (26.5 oz) can spaghetti sauce (Hunts Traditional or Del Monte)
1/4 to 1/2 teaspoon crushed red pepper (depending on how spicy you like it)
1 cup shredded cheddar cheese
2 cups shredded mozzarella


1. In a large saucepan, cook pasta. Drain.
2. While pasta is cooking combine remaining ingredients, except 1 cup mozzarella, in a large bowl and mix well.
3. Add pasta. Mix well.
4. Place mixture in casserole dish. Bake covered at 350 for 30 minutes or until bubbly.
5. Remove from oven and sprinkle top with shredded mozzarella. Return to oven until cheese melts.
6 servings

Frozen Strawberry Margaritas

Tequila keeps this recipe from freezing solid, so the mixture maintains a slushy consistency. The slush is nice to have in the freezer when holiday guests stop by.

Serves 8-10
16 oz frozen whole strawberries
1/3 cup sugar
1 can (12 oz) frozen limeade concentrate
1 cup water
3/4 cup tequila
1/4 cup triple sec


4 cup lemon-lime carbonated beverage, chilled


In blender place strawberries, sugar, limeade, water, tequila and triple sec. Blend until strawberries are chopped and mixture is blended. Pour into nonmetal freezer container (I like to use a plastic ice cream container). Cover container; freeze 8 hours or overnight until icy, stirring a few times after 2 hours.
To serve, stir mixture; spoon into 10 glasses. Top each serving with 1/4 cup carbonated beverage and stir till slushy.


I like to rim the glasses with sugar.

Delicious Asparagus Penne

I found this recipe in the "Rachel Ray's Big Orange Book".   It's really good.   I served this with broiled halibut, the lemon in the pasta really complimented the fish.  I cut the recipe in half (will serve 4) and it turned out great.  If you half the recipe use 1/2 cup vegetable stock and 1/2 cup half and half, everything else is easily halved.

• salt (for pasta water)
  


• 1 lb thin asparagus, trimmed of ends


• 1 lb  penne


• 1 teaspoon extra virgin olive oil


• 1 tablespoon butter


• 2 large garlic cloves, minced


• 2 tablespoons all-purpose flour


• 3/4 cup vegetable stock
  


• 3/4 cup half-and-half


• 2 tablespoons Dijon mustard


• 2 teaspoons grated lemon zest


• salt & black pepper


• 2 tablespoons fresh tarragon, finely chopped, a couple of sprigs (I used 2 teaspoon dried tarragon)
  


• 1 lemon, juice of


• grated parmigiano-reggiano cheese

1. Bring a large pot of water to a boil. Salt the water. Drop the asparagus in for 3-4 minutes, then remove, drain, and chop into 2-inch pieces. Add the pasta to the water and cook to al dente.


2. To a skillet placed over medium heat, add the EVOO and butter. When the butter melts into the oil, add the garlic and gently cook for 2 to 3 minutes, then sprinkle the flour into the pan and cook for 1 minute, stirring. Whisk in the stock, half and half, mustard, and lemon zest. Season the sauce with salt, pepper, and tarragon, and cook for 2 to 3 minutes to thicken. Add the lemon juice, and gently toss the asparagus and pasta with the sauce to coat. Turn off the heat and adjust the salt and pepper to taste, then top with grated cheese and serve.  Serves 6-8                                                                                                                                                                
   

Red Lobster's Shrimp Gumbo

Make this delicious shrimp gumbo for friends and family.  It's loaded with  shrimp, and spicy sausage.  I got this recipe from  Red Lobster.

Ingredients:
1-1/2 cups melted butter
1-1/2 cups all-purpose flour
2 cups chopped onions
1 cup chopped green peppers
1 cup chopped celery
1 lb. Andouille sausage (spicy) or smoked sausage, cut into 1/2" pieces
1 tbsp. paprika
3 tbsp. "Emeril's Bayou Blast" seasoning
2 tsp. gumbo file, ground
1/2 -1 tsp. ground Ancho pepper (use chili powder if don't like spicy)
10 cups cold chicken stock or broth
2 tbsp. brown sugar
2 bay leaves
2 lb. shrimp, cleaned and peeled with tails removed


Serve over white rice


Preparation:
1. Combine the melted butter and flour in a large heavy pot, stirring constantly over medium heat (NO higher as butter will burn). Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes). While this is cooking get ready the rest of the ingredients.
2. Add the chopped onions, green peppers, celery, Andouille sausage. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).
3. Add the paprika, the "Emeril's Bayou Blast", ancho pepper and the gumbo file. Cook for about 1-2 minutes.
4. Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.
5. Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.
6. Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook).
7. Serve over white rice.


Hint: At the grocery store you’ll find andouille sausage by the smoked sausage, ground ancho pepper by spices in the produce department (at woodmans) and I like to get my shrimp at Logli’s.  It is very easy to make and serves a crowd.

Ham, Bacon and Bean Soup

 I had some left over ham and made this great bean soup.  I started with a recipe from - For the Love of Cooking and changed it up a bit.  The out come is a soup I will make again and again.  It's starts out with bacon, must I say more?

Serves 4-6

Ingredients:

4 strips bacon

1 cup diced carrot

1 cup diced celery

1 cup diced onion

4 cloves garlic, minced (I like to use a garlic press)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 (15 1/2 oz) cans great Northern Beans, drained

4 cups chicken broth

1 cup diced ham

1 bay leaf

2 Tablespoons chopped fresh parsley (optional-you can use dried if you have it)

Directions:

1.  In a large saucepan, fry the bacon until crisp.  Remove and drain on paper towels. (leave about 1 Tablesppon of drippings in pan to saute vegetables).  Let cool, crumble, and set aside.

2  Over medium heat, add the carrot, celery and onion to the pan drippings and saute for 5-7 minutes.  Add garlic, stirring well and cooking for an additional minute.  Season with salt and pepper.

3.  In a small bowl, using a potato masher or fork mash one can of the beans and leave one can whole, set aside.

4.  Add 4 cups of chicken broth to pan.  Then add mashed beans and stir until it is incorporated and thickens the broth slightly.  Now add the can of whole beans, ham and bay leaf.  Bring to a boil, cover and reduce heat to low.  Let simmer for 30 minutes, or until carrots and celery are tender.  Remove the bay leaf.  Stir in the parsley and bacon.

Serve hot.

Never Fail Caramel Corn

I found this perfect caramel corn recipe here - Amateur Gourmet.  It's crispy and once you start eating it, it's hard to stop.  YUM!  Great for the holiday's.  This batch is already gone so I'll be making this again soon. 

6 quarts of Popped corn (place popped corn in a large roasting pan)

1 cup butter
1/2 cup corn syrup
2 cups brown sugar (use only C & H brand *see important note)
1 tsp salt
1 tsp vanilla (I used 1/2 tsp vanilla and 1/2 tsp maple extract)
1/2 tsp baking soda

Heat your oven to 250F.  Melt the butter, stir in the corn syrup,  brown sugar and salt.  Bring the mixture to a boil (medium high heat) stirring constantly. Boil (medium high heat) without stirring for 5 minutes (making sure to use a timer because you don't want to go longer as it will burn).  Remove from the heat, stir in the soda maple and vanilla (Careful! it foams!). Pour over the popped corn and mix well in roasting pan.  (Don't be too concerned about coating all the popcorn as it will coat evenly when you are stirring every ten minutes that it's in the oven.)   Bake for 40 minutes, stirring every 10 minutes to evenly coat (making sure to mix all the caramel that forms on the bottom of the pan.   Let it cool and eat! 

*Important note:  Use only C & H Pure Cane Sugar.  Cheap grocery store brand brown sugar just doesn't have the same flavor and quality.  The caramel comes out velvety smooth, whereas the other types of brown sugar produces a grainy texture. 


It's also interesting to note that when you add the baking soda and vanilla the consistency becomes very strange--it almost looks like caramel shaving cream.  I have to admit the first time I made this never fail caramel corn I failed!   The problem I had is that I boiled the caramel on high heat and it burned.  I corrected that to medium high heat and it turns out amazing. -->

I use this 2 qt. bowl to measure out popped corn.

 

Use a large roasting pan to mix and bake caramel corn.  As it bakes you will stir every 10 minutes, this helps to coat all the popped corn into caramel goodness!

                                                            

 

Chunky Guacamole

I love avocados, in a salad, with Mexican and my favorite, guacamole. Here is my recipe for...

Chunky Guacamole

Ingredients: avocados, fresh lime juice, garlic. salt, pepper and tomatoes

Cut avocados in half. Taking knife, cut into pit and twist, removing pit.

I like my guacamole chunky so I like to score the avocado before removing from its skin.

Taking a spoon scoop out avocado.

Place all the ingredients in a bowl. Here I show I add the tomatoes (whoops!) but I like to add the tomatoes last, after I have mixed up everything else so not to crush them.

Only use fresh lime juice not the bottled juice. It's all about the fresh taste. Lime juice also helps the avocado not turn brown. When you have all the ingredients in bowl toss to mix all together.

When I making a small batch I like to serve my guacamole in this cute avocado dish.

If you are not serving right away make sure you put plastic wrap right over the guacamole so that it doesn't turn brown and refrigerate.

Chunky Guacamole

(makes 3 cups)




4 ripe Haas avocados
2-3 tablespoons freshly squeezed lime juice
1 garlic clove, minced (I like to use garlic press)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 medium roma tomato, seeded, and small-diced


Cut the avocados in half, remove the pits, and dice the flesh in their shells then scoop into a large bowl. Immediately add the lime juice, garlic, salt, and pepper and toss well. Add the tomatoes. Toss lightly. This makes a chunky guacamole. Serve immediately or cover with plastic wrap and refrigerate.

Best Carrot Cake (EVER!)

This carrot cake is my all time favorite cake. The recipe comes from Southern Living.  I have made it many times over the years and it always turns out amazing!  Very moist and the leftovers (if there are any) will keep in the fridge to enjoy for days!!

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans or walnuts


Grease Three 9 inch round cake pans; line with wax paper or parchment paper. Lightly grease wax paper and then flour pan. Set pans aside.


Stir together first 4 ingredients.


Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cake pans.


Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, inverting; peel off wax paper; invert again (glaze side up). Cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.


Buttermilk Glaze


1/2 cup sugar
3/4 teaspoons baking soda
1/4 cup buttermilk
1/4 cup butter or margarine
1/2 tablespoon light corn syrup
1/2 teaspoon vanilla extract


Bring first 5 ingredients to a boil in a medium size sauce pan oven over medium-high heat. Boil, stirring constantly until glaze is golden, about 4 minutes. Remove from heat, and stir in vanilla. 



Cream Cheese Frosting


3/4 cup butter softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups powdered sugar
1 1/2 teaspoons vanilla extract


Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.

Dark Chocolate Dried Cherry Cookies

These have to be my all time favorite cookie, they are that good. The combination of dark chocolate and dried cherries is amazing. YUM!  I got this recipe from Cooks Illustrated. They are worth every calorie.

Ingredients


1 1/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon  salt
1 1/4 cups rolled oats , old-fashioned
1 cup toasted pecans (4 ounces), chopped
1 cup dried tart cherries, chopped coarse
4 ounces dark chocolate , chopped into chunks about size of chocolate chips (about 3/4 cup) or dark chocolate chips
1 1/2 sticks (12 tablespoons)  butter, softened but still cool
1 1/2 cups packed brown sugar
1 large egg
1 teaspoon vanilla extract


Directions
1. Heat oven to 350 degrees.
2. Whisk flour, baking powder, baking soda, and salt in medium bowl. In second medium bowl, stir together oats, pecans, cherries, and chocolate.
3. In standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
4. Roll between palms into balls about 1 1/2 inches in diameter; stagger 8 balls on each baking sheet, spacing them about 2 1/2 inches apart. Bake 14-16 minutes until cookies are light brown. Do not over bake.
5. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.


Makes 2 Dozen large cookies

Tortellini Caesar Salad

Tonight I tried out this new salad recipe and loved it!  I made a few changes by making the dressing and croutons.  I found this recipe here - recipezaar by cooking geek

Add grilled chicken for a main dish salad.

SERVES 4 -6 

* 1 (9 ounce) package refrigerated three cheese tortellini, prepared according to package directions,     drain and rinse with cold water
* 1 bag ready-to-use romaine lettuce

*1/2-3/4 cup creamy caesar salad dressing (or make homemade dressing-recipe below) * 1/3 cup freshly shredded parmesan cheese

*1 cup diced tomato or grape tomatoes

*1 cup caesar-style croutons (or make homemade croutons-recipe below

   

1.  Combine pasta, lettuce, dressing and cheese in medium bowl.

2.  Toss to coat; top with tomatoes and croutons. 

Dressing: 1/2 cup mayonnaise

1/4 cup milk

2 tablespoons fresh lemon juice

1/4 cup freshly grated parmesan cheese

1 clove garlic,  finely minced (I like to use a garlic press)

freshly ground black pepper to tasteMix all ingredients together. 

To make homemade croutons go here for recipe.

Black Bean Avocado Salsa

This is my favorite salsa.  It's colorful and fresh tasting. 

1 can Bush's Best Black beans, rinsed and drained
1 can (11 oz) sweet whole kernel corn, drained
2 medium tomatoes, chopped (remove seeds)
(I like to use 4 roma tomatoes, less seeds)
1 red bell pepper, diced
1/3 cup chopped fresh cilantro
1/4 cup diced red onion
1 minced fresh jalapeno pepper
4 T. fresh lime juice
2 T. red wine vinegar
1 teaspoon salt
1/2 teaspoon ground black pepper
2 avocado, diced
tortilla chips


Combine black beans, corn, chopped tomatoes and next 7 ingredients in a bowl. Add avocado last and lightly toss so not to mush up. Cover using plastic wrap putting it right on top of salsa (this helps keep the avocados from turning brown) and chill at least 2 hours. Serve with tortilla chips.


Tip: I like to take the lime (after it's been juiced) and rub down the bowl you will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown.

!!!This makes a lot!  What I do if we won't be eating the whole batch is I will make the salsa and only add the avocado, tomato, lime juice and vinegar to half the batch.  That way the the rest of the batch with the beans, corn, onions and peppers will stay fresh in the fridge until you want to make more.  The other day I had a 1/2 batch of salsa in the fridge and I made some new potato salad with mayo and a little Dijon.  Then I folded in the corn salsa and diced avocado.  It was so good!  It's always fun to reinvent leftovers.

Apple Bars

These bars take some time but they are worth the effort.  I like these apple bars better than apple pie.  My Mom is requested to make them every time we have a family gathering.  They are a family favorite!

submitted by: My Mom


3 sticks butter, softened
3 cups flour
2/3 cup water
1 cup graham cracker crumbs
10-12 Granny Smith apples peeled, cored and sliced
1 cup sugar
cinnamon
1/4 cup flour
2 Tablespoons butter, cut up


1. Combine butter, flour and water. Add more flour if needed to make a nice workable dough that can be rolled out. Roll out half the dough on waxed paper to fit a 15x10x1 inch pan (jelly roll pan).
2. Once in pan sprinkle with graham cracker crumbs.
3. Layer on top of crumbs the sliced apples, enough to make a nice filling.
4. Sprinkle on the sugar, cinnamon, flour and pat on the butter.
5. Roll out remaining dough on wax paper and place on top crust. Prick the crust with a fork in a few places to allow steam to escape. Sprinkle on a little sugar and bake 350 for 45-60 minutes.
Enjoy as they are or you can drizzle with powder sugar frosting.
Hint: Rolling the dough on wax paper helps you control the dough and gets it on the pan nicely. Of course you remove the wax paper once it's on the pan.

These are best the day they are baked. You can make these the day before (but don't bake) and keep in the refrigerator. Then bake as usual.

Outback Steakhouse Alice Springs Chicken

This chicken dish is one of my go to meals. I always have the ingredients on hand.  If you've had this at Outback Steakhouse this comes close. 

Honey mustard:
1/4 cup mustard
1/8 cup honey
1/8 cup corn syrup
1/8 cup mayonnaise
****************************
4 chicken breast, skinless and boneless
Honey mustard
4 pieces bacon, fried crisp and crumbled
1/2 teaspoon McCormick Season All
1 can sliced mushrooms, drained or use fresh and sautéed in butter
3 cups shredded colby/monterey jack cheese or brick cheese


1. Wisk together all honey mustard ingredients until smooth and free from lumps.
2. Have all other ingredients ready,bacon fried, cheese shredded and mushrooms sautéed in butter.
3. Sprinkle chicken with Seasoning.
4. Grill chicken breast until no longer pink. 

5. At this point take chicken off grill to place a piece of foil on grill large enough to hold all the chicken breast. Turn grill to low.
6. Place chicken on foil and spread chicken with honey mustard, cover with a layer of mushrooms and bacon. Then sprinkle with shredded cheese. Cover grill just until the cheese is melted.
7. Serve with extra honey mustard.
Serves 4

You can also bake the chicken breast in the oven (350º) until done then assembled and baked them  for 10 minutes or so, until hot and the cheese had melted.  

Click here for printable recipe

Grilled Tuna Melts

This is a sandwich I make all the time. 

You make this tuna melt like a grilled cheese. Mix the tuna with a little mayo, salt and pepper.

To assemble the sandwich:

slice bread (use good bread, I like english muffin bread or french bread)

a slice of munster cheese

a layer of tuna

a slice of american cheese

and another slice of bread

Spread top of bread with a very thin layer of mayo (not salad dressing).  I like using mayo as you don't have to soften the butter and with the mayo the bread toast up really nice and crisp). Then grill sandwich just like a grilled cheese.  Goes well with a bowl of tomato soup.

Marinated Cheese

This is a very colorful and tasty appetizer.  Because it has such a stunning presentation, it is a great appetizer for the holidays (red and green).  I got this recipe from a friend (Cate) and I will think of her every time I make it.

Marinade ingredients are olive oil, vinegar, roasted red pepper, parsley, green onions, garlic, sugar, basil, salt and pepper.  I just mix all together in a jar.

Before trying to attempt to slice cream cheese it has to be put in the freezer for at 15-20 minutes then it will slice nicely.  If it softens up on you just stick it back in the freezer for a few more minutes. 

Slice the cheddar the same size as you did the cream cheese.  

Arrange cheese alternately in a shallow glass baking dish with slices standing on end.

INGREDIENTS:
½ cup olive oil
½ cup white balsamic vinegar or white wine vinegar*
½ cup roasted red pepper, finely diced
¼ cup fresh parsley, finely chopped
3 green onions, thinly sliced
3 cloves garlic, minced
1 teaspoon sugar (use up to 1 Tablespoon depending on grade of vinegar)
3/4 teaspoon dried basil**
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (8 ounce) package medium Cheddar cheese
1 (8 ounce) package cream cheese, cold

DIRECTIONS:

1. Combine first 10 ingredients in a jar; cover tightly, and shake vigorously. Set aside. This can be made a day ahead and stored in refrigerator. (Reserve some roasted red pepper, parsley, green onion and basil for garnish, which will add color to the top.)
2. Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
3. To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Using a slotted spoon, spoon the marinade over the cheese so that all the herbs, onion and pepper stay on top of cheese. Pour remaining marinade over all and serve with crackers.


Garnish: I like to garnish with extra roasted red pepper, parsley, green onion and basil for extra color on top.
Hint: I like to use a hearty wheat cracker that can hold both cheeses.

*  I used to use regular balsamic vinegar but didn't like the look of the dark color.  I have made it with both white balsamic and white wine vinegar and I like them both the same.  I found white balsamic at Trader Joe's.

**  I used to use fresh basil but I like the dried basil better as the fresh would turn brown after it was refrigerated.

Easy Pizza

Sunday night is pizza night.  I like to make homemade crust but I also like to use Rhodes frozen dough.  It's easy and I usually have some in the freezer.  The only hard part is remembering to take the dough out of the freezer.  It needs about 3-4 hours to thaw.  I like a thin crust so I roll it out into a jelly roll pan (sprayed with pam).  Use your favorite pizza sauce.  Then top with your favorite pizza toppings.  Tonight it was a red pepper, onion, mushroom, pepperoni and mozzarella. I cook it on the bottom rack for about 15-20 minutes.   It was really good and as easy as it gets.

Easy Quick Applesauce

   An easy, quick applesauce recipe.   When I make applesauce myself I can make it just how I like, chunky and not to sweet. 

INGREDIENTS:
10 cups apples - peeled, cored and quartered
1/2 cup water
1/2 teaspoon ground cinnamon
1/4-1/2 cup white sugar (depending on how sweet you like it-start with 1/4 cup and add as needed)


DIRECTIONS:  In a large saucepan over medium high heat, combine apples and water.  Bring to a boil, reduce heat, and simmer 10-15 minutes or until apples start to break down.  Stir in sugar and cinnamon.  Remove from heat.  Using a potato masher, mash apples.  Keep chunky or if you like a mooth applesauce, cook until you have reach your desired consistency.  Serve warm or refrigerate.

Croutons

Don't let bread go to waste, make croutons.  These croutons are so much better than you can buy.  Makes any salad better!

Ingredients:
8 ounces French Bread Loaf -- cut in cubes (you can use any bread)
1/2 cup butter -- melted
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese


Directions:
Heat oven to 300F degrees. Spread cubes on cookie sheet. In small bowl, combine melted margarine and garlic powder; mix well. Drizzle margarine mixture over cubes; toss to coat. Sprinkle with cheese. Bake at 300F degrees for 30-45 minutes or until dry, crisp and golden brown, stirring occasionally. When completely cool store in a zip lock baggie.  They will stay crunchy for at least a week.