Artichoke & Spinach Dip
16 oz sour cream
1 brick of cream cheese, softened
2 cans artichoke hearts
1, 10 oz package of frozen spinach, thawed with water squeezed out
1/4 cup heavy whipping cream
2 cups parmesean cheese
1/2 cup shredded mozzarella
4 cloves garlic, minced
Preheat your oven to 375 degrees. Blend all ingredients in a food processor. Pour into a 9x13 baking dish and top with mozzarella. Bake for 20-25 minutes. Serve with your choice of crackers, or thinly sliced and toasted bread. Sour dough or a crusty bread is great with this dip.
Cream Cheese Sausage Dip
1 lb hot breakfast sausage (I use Neese's brand)
4 bricks of cream cheese
1 10 oz can chopped green chilies
1 12 oz can diced tomatoes (use petite diced if you can)
1 large onion, chopped (any variety you like, I use red onion)
3 cloves garlic, chopped
In a crockpot, dump the cans of tomatoes and green chilies, then add the 4 bricks of cream cheese. Turn the pot on low (or high at first, but watch it). Check occasionally and stir the cream cheese with the rest of the contents.
Meanwhile, brown sausage in a frying pan, breaking into small pieces with a spoon or spatula. Once thoroughly cooked, drain on paper towels. Rinse the skillet, then sauté the onion until translucent, about 5 minutes. Add the garlic and sauté until fragrant.
Finally, add the sausage, onion and garlic to the crockpot and stir until well combined. Keep on warm. Serve with tortilla chips, pita bread or crackers.
Corn & Black Bean Salsa
1 can black beans, rinsed
1 10 oz package of frozen corn, preferably organic
1 jalapeno pepper, seeded and diced
1 large tomato, seeded and diced (you can use red bell pepper instead, or a combination)
1 medium green pepper, seeded and diced
1 small bunch of cilantro or flat leaf parsley, chopped (use whichever you like!)
1 tsp cumin
1/4 tsp chipotle pepper
1/2 tsp salt
1/4 cup sesame oil
In a medium bowl, combine all ingredients and chill for 3 hours or overnight.
I served this as a garnish over the Cream Cheese Sausage Dip or you can serve this alone with tortilla chips!
1 package (1/4 ounce) active dry yeast or 1 3/4 tsp of instant dry yeast
3/4 cup plus 3 TBLSP of warm water (110° to 115°)
1 tablespoons sugar
2 tablespoons olive oil
1-1/2 teaspoons salt
2-1/4 cups all-purpose flour
1 egg white
1 teaspoon cold water
InstructionsIn a large bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; return to bowl. Cover and let rise for 30 minutes.
Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2-1/2-in. loaf with tapered ends. Sprinkle a greased baking sheet with cornmeal; place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes.
Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake at 375° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool.
1- 1/2 sticks butter, softened
1 cup sugar
1/4 cup molasses
2 cups flour
2 tsp baking soda
1 tsp cinnamon
1 tsp cloves
1-1/4 tsp ginger
1/4 tsp black pepper
In a large bowl, cream butter and sugar until thoroughly combined. Add molasses and egg and mix well.
In a medium bowl, whisk together dry ingredients. Add dry ingredients to the butter mixture and mix well.
Using a small spoon, scoop out enough dough to roll into a ball the size of a ping-pong ball. Roll in sugar to coat.
Place each cookie about two inches apart. Bake at 375 degrees for 12-14 minutes. (Oven temps may vary.)
Mexican 7 Layer Dip
1, 9 x 13 inch glass baking dish
1, 16 oz can refried beans
1, 4 oz can (or 6 oz) can chopped green chilies(make sure to remove all skin remnants)
1 pkg taco seasoning
1, 16 oz container of sour cream
2 cups pre-made guacamole dip (or make your own)
1, 16 oz jar salsa, any variety you like
2 cups shredded cheddar cheese, or pre-shredded Mexican cheese blend
1/3 cup green onions, chopped
1 cup cherry/grape tomatoes, quartered
1, 10 oz can sliced black olives
Combine refried beans, green chilies, and taco mix. Note: slightly warming the refried beans allows for easy mixing. Combine tomatoes and green onions and set aside.
Layer 1: Spread bean mixture in the bottom of a 9 x 13 inch glass dish.
Layer 2: Spread sour cream over the top of bean mixture.
Layer 3: Spread the guacamole dip over the top of sour cream.
Layer 4: Spread the salsa over the guacamole
Layer 5: Fully cover with the shredded cheese
Layer 6: Add the tomato and green onions mixture
Layer 7: And finally the black olives on top. Just enough to add the contrasting color of black; don't overdo!
1 large package of frozen 3-cheese ravioli, enough to feed 12 (about 5 raviolis each)
1 jar of prepared spaghetti sauce, or you can make your own
2 lbs shredded mozzarella
1/4 C Extra virgin olive oil
6 qt crock pot
You will be layering ravioli, sauce and cheese in your crock pot.
Begin by adding the olive oil to the bottom and add about 1 C of the spaghetti sauce.
In a single layer, add ravioli to cover the bottom.
Pour just enough sauce to cover the ravioli.
Add a layer of shredded mozzarella.
Repeat until all ravioli is used and top with plenty of mozzarella.
Put the crock pot on low and let cook for 4-6 hours. If you're in a hurry, put the crock in the oven and bake at 325 degrees for 1 hour, then place the crock in its electric pan and turn on low until you're ready to serve.
Savory Pumpkin and Sage Soup
1/4 cup olive or avocado oil
2 large sweet onions, sliced
1 1/2 tsp sea (or kosher) salt
3 garlic cloves, chopped
2 large sage leaves, or 1/2 tsp dried sage
2 tsp fresh ginger, peeled and chopped
1/4 tsp ground nutmeg
1/2 tsp ground cloves
1/8 tsp cinnamon
1/2 tsp ground coriander
1 tsp sugar
8 cups of vegetable or chicken broth
3, 15-oz cans pumpkin puree
1 TBLSP lemon juice (about 1 whole lemon)
1/4 tsp ground black pepper
1 1/2 cups heavy cream
In a 5-quart pot, heat oil to medium and add onions with a sprinkle of salt. Reduce heat to low, and cook until a deep golden brown, about 40 minutes.
Add garlic, chopped sage, ginger, cloves, and nutmeg. Cook until garlic is golden, stirring occasionally, about 5 minutes. Add broth and pumpkin puree. Bring to a simmer over medium high heat, scraping up bits from the bottom of the pot. Reduce heat to maintain simmer and cook 20 minutes more, stirring occasionally.
With an immersion blender (or in batches in a regular blender), puree soup until smooth. Add 1 1/2 cups of heavy cream. Stir thoroughly. (Never add milk or cream to high heat.) If soup is too thick, add more broth for desired consistency
Garnish with fresh sage leaves, bacon crumbles, or parsley, if desired.