2-8 oz pkg cream cheese
1 lb ground beef
1 onion, chopped
1 package taco seasoning
Sharp cheddar
Tortilla chips
Spread cream cheese in 9 x 13 dish. Top with browned beef and onion. Mix seasoning with tomato sauce and pour over the beef, top with cheese and bake at 350°F for 20 minutes. Top with fresh veggies of your choice - lettuce, tomato, green onion, black olives, avocados, sour cream and guacamole.
1 pound ground sausage
10 ounces sharp cheddar cheese
1/8 cup water
Mix all the ingredients well. Roll into 1 1/2 to 2 inch balls and bake at 350°F for 15 to 20 minutes.
3 T poppy seeds
1 t Worcestershire sauce
3 T prepared mustard
1 medium onion
1 lb boneless cooked ham, minced
12 oz swiss cheese, grated
60 small party rolls(Pepperidge Farm) or 16 sliders
Preheat oven to 400 F. Cream first 4 ingredients. Add onion, ham and Swiss cheese; mix well. Halve rolls lengthwise and place cut side up in pan. Spoon ham mixture on top. cover with remaining halves. (Seal and freeze at this point, if desired.)
To bake, sprinkle lightly with water and cover with foil. Bake 10 minutes or until heated thoroughly.
A second way to present these is to cut the rolls in half, spread the mixture and then broil until thoroughly hot. Serve open face.
“I am with you and will watch over you wherever you go.” Genesis 28:15
Lay out all of the rolls flat on a 17"x11" pan. Press all of the pastry together so that there are no breaks (it needs to bake into one sheet). While this cools mix cream cheese, mayonnaise and dip. Chop veggies. When crust is completely cool spread cheese mixture over the crust. Sprinkle generous amount of veggies. Sprinkle with grated cheddar cheese and then parmesan cheese. Cut into small squares.
1 baguette
3 oz. cream cheese
2 t chopped fresh basil
1/4 t salt, divided
1/4 t pepper
4 plum tomatoes, sliced*
Cut baguette.
Stir together mayonnaise, cream cheese, basil, 1/8 t salt, 1/8 t pepper; cover and chill completely.
Spread cheese mixture on baguette slices. Top with tomato, and sprinkle with remaining salt and pepper.
Change it up:
1 large yellow tomato, sliced
1/2 t salt
3 T extra-virgin olive oil
1/2 cup shredded or chopped fresh basil
Cut the cheese into 12 slices; sprinkle the tomatoes with salt. Alternate the tomatoes and cheese on a platter; drizzle with olive oil. Cover and chill for 4 hours. Before serving sprinkle with pepper and basil.
As you see I provided a recipe but it is much easier than following a recipe. Just slice tomatoes and cheese, salt and pepper and drizzle with oil then sprinkle with basil.
I prefer 2 slices of tomato to each slice of cheese.
An Appetizer:
Do not, for the sake of food, destroy the work of God. Romans 14:20a
1/8 t garlic powder
1/2 t garlic salt
1 T lemon juice
2 T mayonnaise
1 pint sour cream
2 8 oz jars picante sauce*
3/4 cup chopped olives
3 cups chopped tomatoes
6 oz grated cheddar cheese
Peel, seed and mash avacados; stir in garlic salt and powder, lemon juice and mayonnaise. Spread evenly in a 12x8x2 inch baking dish. Carefully spread sour cream over avocado mixture. Drain picante sauce well. Spoon over sour cream. Sprinkle with olives, tomatoes and cheese. Use large corn chips.
To make this in a hurry use prepared guacamole.
*I use salsa because I always have it on hand.
6 oz fettuccine
1 T olive oil
4 diced tomatoes
2 cloves minced garlic
2 t chopped fresh basil or 1/2 t dried basil
Pinch of sugar
1/4 cup chopped fresh parsley
Salt and pepper
2 T Parmesan cheese
In a large pan of boiling salted water cook fettuccine al dente; drain. In a heavy skillet heat oil over medium heat. Add tomatoes, garlic, basil and sugar. Cook for 5 minutes, stirring occasionally. Add parsley, salt and pepper. Add to tomato mixture with cheese; toss to mix. Makes 2 main-course or 4 appetizer or side-dish servings.
1 ½ t cumin seeds
30 oz black beans, drained and rinsed
15 oz corn, drained
1 red pepper, minced
1 small red onion, minced (1 cup)
½ cup chopped cilantro
½ cup fresh parsley
1/3 cup lime juice
¼ c olive oil
3 cloves garlic, crushed
1/2 t salt
1 t dried crushed red pepper
½ t pepper
Toast cumin seed in skillet over med. Heat 1 or 2 minutes until brown and fragrant , stirring often( I used cumin). Mix all and toss well. Cover and store in refrigerator up to 1 week. Yield 6 cups or 80 single servings
Ingredients
Directions
Preheat broiler to high, (if you prefer you can also grill the bread). Place bread slices on a broiler pan. Char bread on each side under hot broiler, keep an eye on it! Rub toasts with cracked garlic and drizzle with oil. Chop seeded tomatoes and place in a small bowl. Pile basil leaves on top of one another and roll into a log. Thinly slice basil into green confetti and loosely combine with tomatoes. Add a drizzle of oil and a little coarse salt to the bowl and gently toss tomatoes and basil to coat. Pile toasts around the bowl of topping. Place a spoon to scoop topping in bowl and serve.
I use Roma tomatoes or slicing tomatoes because I don’t care for all of the peelings.
2 c cheddar cheese
2 c rice krispies
2 c bisquick
2 sticks melted marg.
Mix all,(do not over mix) form into 1 to 1 1/4” balls and bake 15 min. @350°F
Bisquick
1 ½ shortening
8 c self-rising flour
Ingredients
Directions
1Preheat oven to 400°F. Grease a baking sheet.
2Let the puff pastry thaw for 30 minutes, according to package directions.
3Use a knife to scrape the white layer off of one side of the Brie.
4Open 1 sheet of puff pastry and lay on a work surface. Spoon the chutney into the center of the pastry.
5Place the Brie, scraped side down, on top of the chutney, and wrap the sides of the pastry up and around the Brie.
6If necessary, cut pieces from the second sheet of pastry to patch the wrapped Brie until it is fully encased.
7In a cup or small bowl, whisk the egg yolk together with the milk. Using a pastry brush, brush the egg mixture over the entire Brie pastry.
8Use a cookie cutter to cut decorative shapes from the remaining sheet of pastry. Apply the shapes to the egg-washed Brie pastry, then brush the egg wash over the decorative shapes.
9Place on the prepared baking sheets and bake in the center of the preheated oven for 20 minutes, until puffed and brown.
10Let cool for 15 minutes before serving with Martha at the Plantation's Rhubarb Chutney or more simply with sliced apples and pears.
Rhubarb Chutney
1 (3-ounce) package cream cheese, room temperature
1 cup grated sharp cheddar 1 cup grated Monterey Jack 1/2 cup mayonnaise 1/2 teaspoon House Seasoning, recipe follows 2 to 3 tablespoons pimentos, smashed 1 teaspoon grated onion Cracked black pepper
Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for crudite* or as a sandwich filling.
House Seasoning:
1 cup salt 1/4 cup black pepper 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months. *I had to find the definition of crudité. - Strips of raw vegetables served with a vinaigrette or other dipping sauce.
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