Avocado Toast

Avocado Toast

Ingredients:

4 slices of wholemeal bread
1 ripe avocado mashed
1 tsp lemon juice
salt to taste
chili flakes and ground cumin seeds to sprinkle 


Directions:

Toast the bread, while that is cooking peel, stone and mash the avocado in a large bowl.
2) To the mashed avocado add the lemon juice and salt to taste and mix well. Spread the mixture on the toast and then sprinkle the ground cumin and chili flakesYou can then either place under the grill for a quick minute or two, or just eat as they are.

Stuffed Bleu Cheese Potatoes

Stuffed Bleu Cheese Potatoes

Ingredients:

4 medium baking potatoes
½ Cup sour cream
1 oz (1/4 cup) crumbled bleu cheese
¼ Cup milk or buttermilk
4 Tbs real butter, cut into chunks
¾ tsp salt
Dash pepper
½ t garlic powder
8 pieces bacon, cooked crisp and crumbled
Grated cheddar cheese


Directions:

1. Preheat oven to 400 degrees. Wash and dry potatoes. Rub them lightly with a bit of shortening or vegetable oil (helps crisp the skin) and place directly on oven rack, or a cookie sheet. Bake for one hour or until potatoes are done.

2. Remove potatoes and let cool just a bit. Cut an opening on the top and hollow out each potato, OR cut each potato in half (as shown in photos) to make 8 servings. You may want to hold them with a potholder as they will still be hot!

3. Scoop out the insides and place in a bowl. Mash, and add butter, sour cream, bleu cheese, milk, salt, pepper, and garlic. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.


Return to hot oven and bake for 12-15 minutes.

4. Remove and sprinkle bacon and cheddar cheese over each potato

bake an additional 3-5 minutes or until cheese is melted and bubbly

Now sit back and soak in all of the compliments!

Pop Up Pancakes

Pop Up Pancakes

Ingredients:

1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
2 tablespoons sugar
1 teaspoon vanilla extract
dash salt

Directions:

Preheat oven to 400 degrees
Grease 24 muffin cups
Mix all ingredients in a blender then pour into muffin cups
Bake 15 minutes

Cheesy Garlic Bread Swirls

Cheesy Garlic Bread Swirls

Ingredients:


French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk

Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning
Shredded mozzarella cheese

Directions:

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.

While dough is rising, combine butter and garlic bread seasoning. Set aside.

Now...here's a little trick I've been using a lot lately. I really, really hate cleaning up flour on my work surface after I've been working with dough, but I obviously have to use SOMETHING to keep it from sticking. If you spray a little non-stick cooking spray on your work surface and your rolling pin, your dough won't stick and clean-up is super easy!

Anyway, roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.

Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Of course, I kind of forgot to take pictures of this whole process, but if what I'm saying makes no sense, check out the orange roll recipe to see what I'm talking about. Place each slice in a muffin tin. Cover with a clean cloth. Preheat oven to 350 and allow rolls to rise while the oven is heating.

When the oven is ready, bake for 18-22 minutes.

You're going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It's okay, though, because the insides are still all ooey-gooey.

Baked Brie with Pepper Jelly

Baked Brie with Pepper Jelly

Ingredients:

1 8-oz. wheel of baby Brie

1/2 package puff pastry, thawed for about 40 minutes at room temperatures

About 2-4 tablespoons pepper jelly (try to find some without onions, garlic, or other spices; fruit juice is okay; Tabasco is a great, widely available, reliable choice.)

1 egg white mixed with about 2 teaspoons cold water

Directions:

Preheat oven to 400.

Gently unfold the puff pastry sheet, mending any broken spots. Cut the brie in half lengthwise and place one half, rind down, on the pastry. Spread with jelly and then place the other half of the brie, rind up, on the cheese. If necessary, trim the excess pastry and then fold it over the cheese, sealing the edges. If desired, decorate the brie with decorative shapes cut from the excess dough and brush it with the egg white/water mixture.

Place the bundle, seam-down, on a lightly greased baking dish. Bake for 15-20 minutes or until the pastry is golden brown. Serve with crackers, bread, and fresh fruit (like strawberries, apples, pears, and grapes) if desired. This is perfect as an easy, elegant holiday appetizer.

Spinach and Feta Hummus

Spinach and Feta Hummus

Ingredients:

2 cans of garbanzo beans or chick pea
2 tbs Tahini
1/2 cup olive oil
3 tbs crushed garlic
1 tbs salt
1 tbs pepper
1/4 cup red pepper flakes
4 oz Feta Cheese
1/2 cup fresh spinach

Directions:

In your food processor combine all of the ingredients and blend until smooth.  If the consistency is to thick for you slowly add 1/4 cup of water and blend.  Check the consistency each time before adding water.  I like my hummus super creamy but I didn’t want to add oil because I was attempting to keep this a little healthy.  The water worked great and did not dilute the flavor.  If you are worried about the flavor add veggie stock instead of water.

Garlic Hummus

Garlic Hummus

Ingredients:

2 cans of garbanzo beans or chick peas
2 tbs Tahini (sesame butter)
2 tbs cup olive oil
3 tbs crushed garlic
1 tbs salt
1 tbs pepper
1/2 tsp Oregano
1 tbs lemon juice

Directions:

In your food processor combine all of the ingredients and blend until smooth.  If the consistency is to thick for you slowly add 1/4 cup of water and blend.  Check the consistency each time before adding water.  I like my hummus super creamy but I didn’t want to add oil because I was attempting to keep this a little healthy.  The water worked great and did not dilute the flavor.  If you are worried about the flavor add veggie stock instead of water.

Cucumber Sandwiches

Cucumber Sandwiches

Ingredients:

French Baguette (long skinny loaf, sliced thin-you can ask the bakery to slice it thin for you)
One english cucumber, peeled and sliced into 30-36 circles
1-8 oz. cream cheese
1-1/2 C Mayo or Miracle Whip
1 Italian seas. packet
Dill weed - to sprinkle on top

Directions:

Blend cream cheese, mayo and italian seasoning. Spread mixture on top on bread and top with cucumber slice and sprinkle dill on top. Refrigerate. Number Of Servings:30-36 slices

Note: The cream cheese mixture will actually make enough for 2 baguettes and 2 cucumbers, so you can either 1/2 it or make up the mixture and keep it in the fridge...it lasts a while.

Onion Rings

Onion Rings

Ingredients:
 
2 large onions, thinly sliced into rings
2 cups buttermilk
1 teaspoon each salt and pepper
2 cups flour
2/3 cup cornmeal
1 teaspoon paprika
vegetable oil, for frying


Directions:

Soak onions in buttermilk with salt and pepper for at least a half an hour. Preheat oil to 350 degrees in large pot over medium heat. (Oil should be at least 2 inches deep.)In a pie plate, mix flour, cornmeal, and paprika. Add 1/2 teaspoon each salt and pepper. A few at a time, remove onions from buttermilk and dredge in flour mixture. Fry onion rings until golden brown. Remove to paper towel lined plate. Keep warm in oven at 250 degrees till serving. Serve with cherry barbecue sauce (scroll down for recipe) or with your favorite barbecue sauce.

BLT Steak Restaurant Popovers

BLT Steak Restaurant Popovers

Ingredients:

4 c. milk, warmed
8 eggs
4 c. flour
1 ½ heaping tbsp. salt
2 ¼ c. grated Gruyere

Directions:

1. Place the popover pan in the oven. Heat the oven and pan to 350º.
2. Gently warm the milk over low heat and set aside.
3. Whisk the eggs until frothy and slowly whisk in the milk (so as not to cook the eggs). Set the mixture aside.
4. Sift the flour with the salt. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.
5. Remove the popover pan from the oven and spray with nonstick vegetable spray.
6. While the batter is still slightly warm, fill each popover cup three-fourths full.
7. Top each popover with approximately 2 ½ tbsps. of the grated cheese.
8. Bake at 350º for 50 minutes, rotating pan half a turn after fifteen minutes, until the popovers are golden brown.
9. Take out of oven, remove from pan, and serve immediately.

Serves six (approximately twelve popovers)

Spinach Artichoke Dip

Spinach Artichoke Dip

Ingredients:

1 can artichoke hearts, drained & finely chopped

1 pkg. frozen spinach, thawed & drained

3/4 c grated parmesan cheese

3/4 c mayo

1/2 c shredded mozzerella cheese

1/2 tsp garlic powder

Directions:

Preheat oven to 350. mix all ingredients together...spoon into a pie/quiche dish, bake for 20 min or until heated thoroughly.

Cinnamon Honey Brie Bites

Cinnamon Honey Brie Bites

Ingredients:

Multigrain crackers
Brie
thinly sliced Apple
Walnut halves
cinnamon
honey


Directions:

1. Place thin brie slice and an apple on cracker.
2. Top with walnut half.
3. Sprinkle with cinnamon and drizzle with honey.

Grilled Pesto French Bread

Grilled Pesto French Bread

Ingredients:

1 package (3 oz) cream cheese, softened

½ cup refrigerated basil pesto

¼ cup butter or margarine, softened

1 loaf (1 lb) French bread, halved crosswise, split lengthwise

Chopped tomatoes, if desired

Directions:

1.Heat gas or charcoal grill. In small microwavable bowl, microwave cream cheese on High 15 to 20 seconds; stir until creamy. Stir in pesto and butter until well mixed.

2.When grill is heated, place bread pieces, cut side down, on gas grill over medium heat or on charcoal grill over medium coals. Cook 1 to 2 minutes or until lightly browned.

3.Turn bread halves over. Spread pesto mixture evenly on cut sides of bread; cover grill. Cook 3 to 4 minutes or until thoroughly heated. Cut bread into 2-inch sections to serve. Garnish with tomatoes.

Parmesan Potatoes

Parmesan Potatoes

Ingredients:

4 small baking potatoes, peeled

1 tablespoon margarine, melted

1 teaspoon olive oil

1 teaspoon dried basil

6 tablespoons grated Parmesan Cheese

1-1/2 teaspoons water

Directions:

Preheat oven to 400 F. Spray a baking shett with vegetable cooking spray. Set Aside. Cut each potatoe in half lengthwise. Cut each half diagonllu into 1/4 inch thick slices, keeping slices together. Using a wide spatula, place each potatoe half on the prepared baking sheet. Press fingers to fan slices. In a cup, combine the margarine, oil and basil. Mix well. Brush evenly over the potatoes. Bake for 30 mins. In another cup combine Parmesan and water. Mix well. Sprinkle over the potatoes. Bake until brown and tender about 10-15 mins more. Done!

Instead of 6 tablespoons of cheese you can opt for 3 and add 3 tablespoons of bread crumbs.

Servings 4

Preptime 15 mins

Lime Thyme Potato Wedges

Lime Thyme Potato Wedges

Ingredients:

1/4 cup butter, melted
1 tablespoon lime juice
1 teaspoon grated lime peel
1 teaspoon dried thyme
3 large potatoes
1/4 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon paprika

Directions:

In a large bowl, combine the butter, lime juice, peel and thyme. Cut each potato into eight wedges; add to lime mixture and toss to coat. Place wedges skin side down on a greased baking sheet. Combine the cheese, salt and paprika; sprinkle over potatoes. Bake at 400° for 20-25 minutes or until tender. Yield: 6 servings.

Cucumber Salsa

Cucumber Salsa

Ingredients:

2 medium cucumbers, peeled, seeded and chopped
2 medium tomatoes, chopped
1/2 cup chopped green pepper
1 jalapeno pepper, seeded and minced
1 small onion, chopped
1 garlic clove, minced
2 tablespoons lime juice
2 teaspoons minced fresh cilantro
1 teaspoon minced fresh parsley
1/2 teaspoon dill weed
1/2 teaspoon salt
Baked tortilla chip scoops

Directions:

In a large bowl, combine the first 11 ingredients. Cover and refrigerate for 1 hour. Serve with chips. Yield: 4 cups.

Editor's Note: When cutting hot peppers, disposable gloves are recommended. Avoid touching your face.

Poppy Seed Biscuit Ring

Poppy Seed Biscuit Ring

Ingredients:

1/3 cup butter, melted
1 teaspoon dried minced onion
1 teaspoon poppy seeds
1/2 teaspoon dried minced garlic
2 tubes (12 ounces each) refrigerated buttermilk biscuits

Directions:

In a shallow bowl, combine the butter, onion, poppy seeds and garlic. Separate each tube of biscuits into 10 biscuits; dip in butter mixture and stand up on end in a lightly greased 10-in. fluted tube pan.
Bake at 400° for 14-16 minutes or until golden brown. Immediately invert onto a serving plate. Serve warm. Yield: 10-15 servings.

Onion-Garlic Bubble Bread

Onion-Garlic Bubble Bread

Ingredients:

2 loaves (1 pound each) frozen bread dough or 24 frozen unbaked white dinner rolls, thawed
1/2 cup finely chopped sweet onion
1/2 cup butter, melted
2 garlic cloves, minced
1 teaspoon dried parsley flakes
1/4 teaspoon salt
Herb-seasoned olive oil, optional

Directions:

Divide dough into 24 pieces. In a small bowl, combine onion, butter, garlic, parsley and salt. Dip each piece of dough into butter mixture; place in a 10-in. fluted tube pan coated with cooking spray. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 375° for 20-25 minutes or until golden brown. Serve warm with olive oil if desired. Yield: 1 loaf (24 pieces).

Potato Fans

Potato Fans

Ingredients:

    6 medium baking potatoes

    3 tablespoons margarine, melted

    1/8 teaspoon black pepper

   

FOR THE onion TOPPING:

    1 clove garlic, minced

    2 tablespoons onion, minced

   

FOR THE herb TOPPING:

    1 tablespoon chopped fresh parsley

    1 teaspoon mixed dried basil and oregano

   

FOR THE spice TOPPING:

    1 teaspoon paprika

    1/2 teaspoon ground cumin

    1/8 teaspoon cayenne pepper

Directions:

 Preheat oven to 425.F. Spray a shallow 2-quart baking dish with cooking spray. Cut a thin slice from bottom of each potato ( so they don't roll around in baking dish). Place cut-side down on a work surface parallel to potato. With knife resting on spoon handle, thinly slice each potato crosswise without cutting all the way through. Place potatoes in prepared dish. Fan slices. Brush slices with margarine. Sprinkle with pepper. Bake for 1 hour.

To prepare desired topping, combine ingredients in a cup. Mix well. Sprinkle topping evenly over potatoes. Drizzle with margarine. Bake for 15 minutes. Serve immediately.

Creamy Coconut Dip

Creamy Coconut Dip

Ingredients:

1 pkg. (8 oz.)  cream cheese, softened

1 can  (15 oz.) cream of coconut

1 tub (16 oz.) whipped Topping, thawed

Directions:

BEAT cream cheese and cream of coconut in large bowl with wire whisk until well blended.
ADD whipped topping; gently stir until well blended. Cover. Refrigerate several hours or until chilled. Garnish with toasted coconut flakes just before serving