Italian Goat Cheese and Pesto Spread

4 oz. goat cheese

8 oz. cream cheese

salt, pepper

3 Tb tomato paste

3/4 c. minced, sun-dried tomatoes packed in oil 

1/2 tsp balsamic vinegar

1 c. pesto (must be thick)

 

Line medium sized bowl with saran wrap, edges hanging over.  Spray saran wrap with Pam.  Combine goat cheese, cream cheese and salt and pepper with electric mixer until smooth.  Reserve 1/3 cup mixture.  To reserved 1/3 c. mixture, add tomato paste, sun dried tomatoes and balsamic vinegar.  Mix with spatula until smooth.  Take half of goat cheese mixture and spread on bottom of bowl.  This part can be a little tricky since the plastic wrap likes to stick to the cheese and not the bowl as you’re trying to spread it!  I would suggest using a large, flat spoon (like a serving spoon) and run it under hot water until the spoon is warm.  Then using the back side of the spoon, gently press the cheese mixure along the bottom of the bowl.  (The warmth of the spoon will keep the cheese from sticking to it. If it starts sticking again, go run it under the hot water again.)  Next spread with pesto, then with sun-dried tomato mixture.  Smooth remainder of cheese mixture on top using the warmed-spoon trick.  Cover and refrigerate for one hour.  Serve with toasted baguette slices

 

From: Sisters Cafe

Grilled Corn Guacamole

■3 ears Corn, Shucked


■6 whole Avocados, Diced

■1 whole Large Tomato, Diced

■1/3 cup Onion, Finely Diced

■2 cloves Garlic, Finely Minced

■2 Tablespoons Diced Fresh Jalapeno

■1 whole Lime, Juiced

■1/2 teaspoon Kosher Salt

■1/4 teaspoon Ground Cumin

■1/2 cup Cilantro Leaves

Preparation Instructions

Grill corn until nice and golden, with good grill marks on the kernels. Allow to cool a bit, then cut the kernels off the cobs. Set aside.

Halve avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon.

In a bowl, combine corn kernels, diced avocados, diced tomato, jalapenos, minced garlic, lime juice, salt, and cumin. Stir gently to combine. Add cilantro and stir in.

From: Pioneer Woman

Microwave Corn on the Cob

Why would one need to know this method? Let's just say that if you happen to buy a bunch of corn on the cob and come home to realize that you do not own a pot big enough to boil it all in, this method is handy. Ah, the beauty of google.

Soak corn, husk and all, in a large pot or the sink for at least 1/2 hour. I soaked mine for probably about an hour or so.

Drain and stick 2 ears of corn in the microwave for about 8-9 minutes.

Let corn cool for about 10-15 minutes. Shuck and enjoy!

This tasted just as good as boiling it.

Guacamole

2 avocados
1 roma tomato
1 shallot the size of a quarter
2 cloves of garlic
1 lime
1 jalapeno pepper

Chop everything up and mix together. Add salt to taste. I've also added cilantro which is good.

From: Trader Jo's Guacamole Kit

Fruit Soup

¾ c. sugar
1 c. water
1 c. peach juice (or another cup of water, which is what I always do instead)
3 Tb tapioca (be sure to use the “minute brand” quick cooking tapioca!)

6 oz orange juice concentrate
1 ½ c. water

2 cans mandarin oranges (with or without juice)
1 quart sliced peaches - (you can use 1 large can of peach slices, but I would not add the heavy syrup – I always try to use Lite peaches that have been bottled with pear juice and water, in which case I add the juice. Also, cut up the slices so they are bite-size.)
2 c. fresh strawberries, sliced, just before serving
2 bananas, just before serving
1 bag frozen raspberries, thawed but still cool and firm (or an equivalent amount of fresh) or other berry mix (raspberries give the juice a red tint, without raspberries it is an orange color. I almost always use a tri-berry mix which includes raspberries, blueberries and blackberries.)


Bring sugar, water, peach juice and tapioca to a boil. Continue boiling on medium high for about 10 minutes, stirring often. Some tapioca will be clear and other granules will have a white center. Take off heat. Let sit for 30 minutes. (This is when the tapioca will become more clear.)
Add 6 oz orange juice concentrate and 1 ½ c. water. Chill overnight.

Add mandarin oranges and peaches. Before serving add strawberries, bananas, and raspberries.

From: sisterscafe

No-Knead Bread

Ham and Cheese Rolls

From Robyn Green:

"Start with 3 cups flour (I never measure exactly when I'm making bread, by the way). Add 1 1/2 T salt, 1/2 cup sugar, 1/2 cup powdered milk (optional, but this makes the bread softer...you can also use regular milk as a substitute for some of the water), and 3 T yeast. About the yeast---I use the instant yeast from Sam's--it comes in a brick and I store it in a plastic container in my freezer. This type of yeast can be added directly to the flour, making it much easier, and it taste better than the regular yeast.

Sift that all together.

In a small bowl, mix 1 egg and 1/3 cup oil. I use a separate bowl so I can beat the egg before adding it to the flour, and I add it after the water because it mixes better...but you don't want to cook the egg in the hot water, so adding it to the oil helps. Just a tip.

Measure out 4 cups hot water--the hottest you can get from the tap. Add 2 cups of water to the flour and mix, adding more water and mixing until it is smooth and creamy, but not too watery (about 3-3 1/2 cups water, typically). Add the egg and oil mixture.

At this point, you need to add about 3-4 more cups flour, but I suggest doing it one cup at a time, mixing thoroughly after each addition. Too much flour will make the dough dry, and it is easier to mix if it is added slowly. After about 2 cups, I usually turn it out onto a floured counter top and start kneading, adding more dough as I go. Keep kneading until the dough is tacky, but not sticking to the surface. The more you knead, the softer it will be. This is kind of a tricky point--and much easier if you have a mixer, which I don't. If you have a mixer, it is still best to add the dough slowly to avoid adding too much flour.

Put the dough in a greased bowl and cover with a dishtowel. Let it rise until doubled--usually 45 min to an hour. The rule is--the slower the rise, the softer the dough. It is also easier to roll out when it has risen properly. In a pinch, you can help it rise faster by putting the bowl on the stove top of a warm oven. When it has risen, divide it in half and roll it out on a floured surface. Make it into a long rectangle.

For the filling: I use a dry Alfredo sauce mix, made with a little less butter and milk so it is thicker than regular sauce, but you can also use jarred Alfredo sauce, thick salad dressing, or even spaghetti sauce. I also chop ham, and use whatever shredded cheese I have on hand (last night I used Monterrey jack, mozzarella, and cheddar). When I'm feeling fancy, I add drained spinach and artichokes, or make pizza rolls with spaghetti sauce and pepperoni and sausage( these are messier to make because the sauce is typically watery).

Spread the sauce, then the ham, then cheese, and roll up like cinnamon rolls. Slice about 1 in thick and place on a greased pan. Let them rise a few more minutes (maybe while the oven is preheating) until they look a little puffy, and bake until they look pretty--about 18 minutes.

These freeze really well if they are wrapped tightly--to reheat, just stick them in the microwave for 30 seconds or so!"

From: Robyn Green

Baked Sweet Potato Fries

These are my current obsession. I ADORE them. I tagged the recipe as a main dish because that's how I've been eating them lately!

2 medium-sized sweet potatoes
2 T extra virgin olive oil
1/2 t cumin
1/2 t oregano
1/2 t coriander
1 t kosher salt
1 t parsley
fresh ground pepper (about 10 turns of a pepper mill

Preheat oven to 425 degrees. Spray a cookie sheet lightly with cooking spray. Don't use a silpat, or parchment, or anything like that. You want them right on the cookie sheet. Slice your sweet potatoes into french fry shape and size. I like mine to be 1/4", or maybe a tad bit bigger.

It's important that all of the pieces are evenly sized to ensure even cooking. So toss any irregular pieces aside (or eat them in another dish). When you're ready you'll have something that looks like a pile of carrots.

Put the sweet potatoes in a bowl and drizzle the olive oil over them. Use your hands to make sure each one is coated. If you've got more than a pound of sweet potatoes, add a little extra olive oil. They should all be glistening, just eyeball it. Then sprinkle on all of the herbs and spices and continue to toss until well coated. Place the fries on the baking sheet. It's very important that they are not touching, but can place them pretty close together.

Place cookie sheet in pre-heated oven and set the timer for 15 minutes. Don't open the oven door, not even for a peak! Let them do their thing. After 15 minutes take pan of oven and flip the fries. If you try to do it one at a time it will take forever, I take a long spatula and get a bunch at at time. It's super quick. Just flip, and then make sure they're spaced out again. Be careful because at this point they're quite soft.

Put the pan in the oven and cook for another 15-20 minutes. Just keep an eye on them. They should be nice and golden brown.

From: ourbestbites.com

Nearly-Instant Applesauce

INGREDIENTS

• 4 apples - peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar (though I would use a bit less next time)
  
• 1/2 teaspoon ground cinnamon
  

Directions

1. In a crockpot, combine apples, water, sugar, and cinnamon. Cover, and cook on low for 7-8 hours or on high for 3-4 hours (or until apples are soft). Run to through the blender til smooth. Allow to cool and then store in the container of your choice.

From: Amanda Wilkinson

Bacon Wrapped Jalapeno Thingies

Made these for the 4th and boy were they good!

Fresh jalapenos 2-3 inches in size
Cream cheese (softened)
Thin, regular bacon sliced in thirds
Toothpicks

Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat). Smear cream cheese into each half of jalapeno. Wrap jalapeno with bacon and secure with inserting a toothpick through the center.

Bake on a pan with a rack in a 375 degree oven for 20-25 minutes. You don't want the bacon to shrink so much it starts to squeeze the jalapeno. If the bacon isn't brown enough after 20 minutes, turn on the broiler for a couple minutes to finish it off.

From:pioneerwoman.com

Springy, Fluffy Marshmallows

If you make these, let me know how they turn out!

About 1 cup confectioners’ sugar

3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin

1 cup cold water, divided

2 cups granulated sugar (cane sugar worked just fine)

1/2 cup light corn syrup

1/4 teaspoon salt

2 large egg whites or reconstituted powdered egg whites

1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)

Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.

In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.

In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.

With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)

In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.

Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

From: smittenkitchen.com

Mom's Potato Salad

6 med sized red potatoes (2 lb)
1/4 cup green onions
1, 2-oz jar diced pimientos
1/2 cup nonfat mayo
1/4 cup plain nonfat yogurt
1/4 cup low fat sour cream
1 T sugar
2 T mustard
1 T apple cider vinegar
1/2 t salt
1/2 t celery seed
1/4 t pepper
1/8 t garlic powder

Cube and cook potatoes, drain. Mix in the the other stuff. Refrigerate. Yum!

From: Mom

Chocolate Caramel Crack(ers)

UPDATE: I made these and they are fantastic- and so pretty!

Another one on my list to make. I've got a lot of baking to do!

4 to 6 sheets matzo or approximately 40 Saltine crackers or crackers of your choice

1 cup (2 sticks or 8 ounces) unsalted butter, cut into a few large pieces

1 cup packed light brown sugar

A big pinch of sea salt

1/2 teaspoon pure vanilla extract

1 1/2 cups semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)

Extra sea salt for sprinkling (optional)

Preheat the oven to 350°F. Line an 11-by-17-inch baking sheet completely with foil, and then line the base of the foil with parchment paper, cut to fit. Line the bottom of the baking sheet with matzo or crackers, covering all parts. [If using matzo, you'll need to break pieces to fit any extra spaces, which will be annoying because despite being perforated, it does not actually break in straight lines. I have some luck pressing a serrated knife straight down along a section between perforations, if that (hopefully) makes sense.]

In a medium heavy-duty saucepan, melt the butter and brown sugar together, and stir it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for three more minutes, stirring it well. It will thicken a bit as it cooks. Remove from the heat and add the salt and vanilla, and then quickly pour it over the matzo or crackers. You’ll want to spread it quickly, as it will begin to set as soon as it is poured.

Bake the caramel-covered crackers for 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.

Remove from oven and immediately cover with chocolate chips. Let stand five minutes, and then spread them evenly across the caramel. An offset spatula works great here. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt. (The sea salt is great on matzo. On Saltines, it’s really not necessary.)

Once completely cool — I sometimes speed this process up in the fridge, impatient as should be expected in the face of caramel crack(ers) — break it into pieces and store it in a container. It should keep for a week but I’ve never seen it last that long.

From: smittenkitchen.com

Kettle Corn

1/4 cup vegetable oil
1/4 cup sugar (white for kettle corn flavor, brown for carmel flavor)
1/2 cup unpopped popcorn kernels

Heat the vegetable oil in a large pot over medium heat. Once hot, stir in the sugar and popcorn. Cover, and shake the pot constantly to keep the sugar from burning. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.

I put oil and three kernels in the pot, when all three kernels pop I add the sugar and stir it around well, then I add the rest of the popcorn kernels and put the lid on. Then I alternate shaking the pot for three seconds with letting it sit on the burner for three seconds until I hear the popping begin to slow down, then I take off the lid and sprinkle some salt in, replace the lid, give it another shake and pour it out into a bowl.

From: allrecipes.com

Granola

Dry Ingredients:
6 cups Oatmeal
1 cup Bran (mine didn’t have bran)
½ cup Brown Sugar
1 cup Walnuts (I used sliced almonds instead)
1 cup Sunflower Seeds
½ cup Dry Milk

Combine dry ingredients.

Wet Ingredients:
½ cup Honey
½ cup Oil
2 tbl. Water
2 tbl. Vanilla

Combine wet ingredients.

Combine wet & dry ingredients. Bake 300 for 25-35 minutes, stirring often. (I only baked mine 24 minutes, stirring every 8 minutes; maybe that’s why it’s softer)

Optional Ingredients:
1 cup Coconut, Raisins or Sesame seeds
¾ cup Wheat Germ

From: Jessica Wilhelm

Egg Rolls

Green cabbage (chopped small), carrots (chopped samll), sprouts and your favorite stir fry sauce. Stir fry in a pan, scoop about 1/4 cup into egg roll wrapper, fold like a diaper, fry in HOT oil on all sides.

From: Jessica Whilhelm

Butter Cream Popcorn

2 c butter
1 1/2 c sugar
1/2 c corn syrup

Boil all ingredients for 60 seconds. Mix into 3 bags of microwave popcorn.

From: Cynthia Moffitt