Cheesy Roasted Red Pepper Dip

Cheesy Roasted Red Pepper Dip
From ourbestbites.com

7 oz jar roasted red peppers (about 1C diced)
4 C grated pepper jack cheese (3/4 lb)
8 oz cream cheese (low-fat works)
3/4 C mayonnaise
2 T minced onion
3 cloves garlic, minced
1 T Dijon mustard

Preheat oven to 350. Remove peppers from jar and blot excess water with paper towels then dice.

In a bowl, soften cream cheese in microwave. Add mayo, onion, garlic, and dijon. Stir to combine and then add grated cheese and diced peppers. Place in an 8x8-ish dish (pie plate works). If you wish to make this in advance, it can be refrigerated at this point, up to a couple of days.

Place in the oven and bake for 30-45 minutes. Baking time depends on the dish. It will start to bubble and brown on the outside edge, and you want it to be bubbly all the way through to the center. It will be nice and golden brown on top, especially around the edges.

Serve immediately. If the dip is done and your party hasn't started, just keep it warm in the oven. If you're eating left-overs, or you cooked it ahead of time, reheat in the oven as well.

Serve it with anything that sounds good—tortilla chips, pita chips, plain-flavored crackers, veggies, or warm baguette slices.

Submitted by Jessica

Wheat Crackers

Wheat Crackers

1 3/4 cups whole wheat flour
1 1/2 cups all-purpose flour
3/4 teaspoon salt
1/3 cup vegetable oil
1 cup water
salt for sprinkling

Directions
1.Preheat the oven to 350 degrees F (175 degrees C).
2.In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
3.On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
4.Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.

Nutritional Information
Amount Per Serving Calories: 64 Total Fat: 2.5g Cholesterol: 0mg

http://allrecipes.com/Recipe/Wheat-Crackers/Detail.aspx

*There are all sorts of variations you can come up with for this recipe. I added 1/3 c. parmesan and increased the oil to 1/2 c. and the water to 3/4 c. Please leave a comment if you do a variation that you like.

Submitted by Jenae

Pecan Snack

Pecan Snack

by Bea (courtesty of Allrecipes.com)

1 egg white
1 tablespoon water
1 pound pecans
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon salt

Directions
1.Preheat oven to 250 degrees F (120 degrees C).

2.In a large bowl, beat egg white with water until frothy. Stir in pecans and mix to coat.

Combine sugar, cinnamon and salt and stir into pecan mixture. Spread on a baking sheet.
3.Bake in preheated oven 1 hour, stirring every 15 minutes. Store in an airtight container.

Nutritional Information
Amount Per Serving Calories: 117 Total Fat: 10.2g Cholesterol: 0mg
http://allrecipes.com/Recipe/Pecan-Snack/Detail.aspx?src=etaf

submitted by Holly

Turtle Shells

Turtle Shells

1 package whole, pitted dates
4 oz goat cheese
30 or so halved pecans

1. Slice each pitted date down one side. Open the date and flatten somewhat.
2. Spread a teaspoon full of goat cheese on the inside of the date.
3. Place one pecan half on top of the goat cheese.
4. Arrange on a plate for serving. No cooking necessary.

Submitted by Cherice

Bacon Wrapped Dates

Bacon Wrapped Dates

1 lb. bacon
1 package whole, pitted dates
30 or so halved pecans
toothpicks


1. Cut each bacon slice into 3 inch strips. Set aside.
2. Slice each pitted date down one side. Insert one pecan half into the date and close the date around it.
3. Wrap a segment of bacon around each date and secure with a toothpick.
4. Place them on a cookie sheet and bake at 350 for approximately 20-25 minutes until bacon is thoroughly cooked. Bacon should be browned, but not too dark.

Submitted by Cherice

Mini Avocado Egg Rolls

Mini Avocado Egg Rolls
(makes about 40)

Dipping sauce :
1 ¾ teaspoons white vinegar

½ teaspoon balsamic vinegar

¼ cup honey

¼ cup chopped cashews

1/3 cup fresh cilantro

1 garlic clove

1 green onion

½ tablespoon sugar

½ teaspoon black pepper

½ teaspoon cumin

2 tablespoons olive oil



Filling:
3 medium avocados, diced small

¼ cup sun-dried tomatoes packed in oil, chopped

2 tablespoons minced red onion

1 teaspoon fresh cilantro, chopped

1/8 teaspoon salt


1 package won ton wraps

Stir together vinegars and honey in a microwave safe bowl, and microwave for 1 minute. In a food processor, pulse vinegar mixture with remaining dipping sauce ingredients until smooth. Refrigerate until ready to use.

Gently stir together the filling ingredients. Distribute a small amount of filling onto the center of a won ton wrapper—about a teaspoon.

Position the wrapper so that a corner is pointing toward you. Fold the bottom corner up over the filling then slide it back so that the filling is packed snugly in the fold.

Brush remaining corners and edges of the wrapper with water, fold left and right corners on top so that no filling is exposed and then roll forward sealing the top corner over all.

Repeat with remaining wrappers, laying out and filling several at a time.

Deep-fry the mini egg rolls in 375 degree oil for 2-3 minutes (flipping once) until golden brown.

Drain on brown paper bags or paper towels.

Submitted by Jessica

Cheese & Raisin Ravioli

Basic Pasta Dough
1 cup flour
¼ teaspoon salt
1 egg
1 tablespoon oil
2 to 3 tablespoons water

To make enough pasta for one recipe of cheese and raisin filling
(This amount of dough may be made using a stand mixer with a dough hook)
4 cups flour
1 teaspoon salt
4 eggs
¼ cup oil
8 to 12 tablespoons water

Mix together flour and salt in a large bowl. Using a fork, whisk in eggs and oil. When the flour has all been worked in, the mixture will be crumbly. Still using the fork, add the water, one tablespoon at a time. Add only enough water to form the dough into a ball with your hand.

Knead the dough until smooth and elastic. Invert the mixing bowl and allow the dough to rest under it for about ten minutes. Roll out and cut into desired shapes.


Bob’s Spaghetti Sauce
1 gallon tomato sauce (6-lb, 7-oz can, approx.)
6-oz can tomato paste
¾ to 1 cup honey
¼ cup dried chopped onion or ½ cup fresh chopped onion
1 bay leaf
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon oregano
1 teaspoon Italian seasoning
1 teaspoon crushed red pepper
½ teaspoon garlic powder or granulated garlic

Combine sauce, paste and honey in a large pot. Stir in seasonings. May add chopped, sautéed vegetables (celery, peppers, mushrooms) or cooked meat (ground beef, meatballs, Italian sausage) if desired.

Bring to a boil on medium-high heat. Reduce heat and simmer, uncovered, for several hours. Stir occasionally with a wooden spoon. Taste and adjust seasonings if necessary.


Cheese and Raisin Ravioli
6 cups shredded Monterey jack cheese
2 cups raisins, plumped*
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 egg, slightly beaten

Mix together all ingredients. Filling should stick together enough to form small balls. Prepare Basic Pasta Dough. Roll out dough with rolling pin or pasta machine until fairly thin. Make ravioli using the cookie cutter or ravioli maker methods.

Using the cookie cutter method: Cut circles of dough using a round cookie cutter. Place a ball of filling on a circle of dough; cover with another. Crimp around edges of dough with fork to seal. To get a good seal, the first circle of dough may need to have its edges brushed with a little water. Prick top of each ravioli once or twice with a fork.

Using the ravioli maker method: Flour the ravioli plate between each use so the dough does not stick. Lay a strip of dough on the plate making sure it overlaps the edges. Place a ball of filling in each section of the ravioli plate. Cover with another strip of dough. Seal and cut dough by pressing firmly in all directions with a rolling pin. Remove ravioli by turning plate over and pushing gently. Prick top of each ravioli once or twice with a fork.

Place ravioli apart on baking sheets up to three layers high, separating layers with plastic wrap. Cook ravioli fresh or wrap with aluminum foil and freeze. When frozen, ravioli may be put into bags or containers and returned to the freezer until needed. Makes approximately 8 dozen ravioli. Do not thaw frozen ravioli before cooking. Cook ravioli in boiling water until tender, about 5 minutes, and serve with Bob’s Spaghetti Sauce or the marinara sauce of your choice.

*to plump raisins: Sprinkle raisins with 2 tablespoons water, cover with plastic wrap and microwave for one minute. Let stand a few minutes before removing wrap. Or cover raisins with boiling water, let stand a few minutes and drain.

~Jessica

Ice Cream Pies

Be creative with these recipes. Obviously, you can make or buy any of the ingredients and you don't have to use the exact ice cream I say to use with each either. Like the Reese's Ice Cream Pie you can make or buy peanut butter ice cream (if you can find it) instead of using vanilla ice cream. Also, you can either put it in a pie dish or put it in a pyrex 9x9 or 9x13 dish, depending on how much you are going to make. The recipes below are for a pie dish, but really, the portions of each are up to you. Here is what I usually do:

Oreo Ice Cream Pie:
Oreo pie crust (make or buy)
1/2 container of Cookies'n cream ice cream
1/4-1/3 c. Fudge sauce(make or buy)
8 oz. Whipped topping
Extra Oreos (optional, for looks)

Reese's Ice Cream Pie:
Oreo pie crust (make or buy)
1/2 container of Vanilla ice cream
1/4 -1/3 c. Fudge sauce(make or buy)
1/2-1 c. Peanut butter
8 oz. Whipped topping
10 small Reese cups, broken up

Mint Ice Cream Pie:
Oreo pie crust (make or buy)
1/2 container of any mint ice cream (peppermint, mint choc. chip)
1/4-1/3 c. Fudge sauce(make or buy)
8 oz. Whipped topping
1/2 tsp. Peppermint extract
2 big handfuls of crushed mint candy (for looks)

Fudge Sauce Recipe:
2 cups Chocolate chips
2 TBSP butter
2 TBSP milk
1 can sweetened and condensed milk

Melt chocolate chips and butter in a small sauce pan. Then add both milks. Make sure well blended. If you are making the Reeses pie, add 1/2-1 cup of peanut butter to the sauce. If you are making the Mint pie, add the peppermint extract to the sauce. Put on crust. Store extras in the fridge.


Making the Pies/Cakes:
First, get out the ice cream you are going to use and allow it to soften on the counter. Now for each pie/ice cream cake I put an oreo crust down, then layer the fudge on top of that. Then goes on the ice cream, as much as you want. Next, I put on the whipped topping and crumble any other toppings on top like the oreos, crushed candy, etc. Put back in the freezer for at least an hour, probably two hours to be safe. Then serve. Again, be creative. There are lots of different things you can do with these basic instructions.

Brindy