Monday, May 30, 2016

Pepperoni Stuffed Mushrooms *

24 large button mushrooms, cleaned
2 Tbsp butter
1 small onion, minced
3/4 cup diced pepperoni
1 clove garlic, minced
1/2 cup crushed buttery round crackers
3 Tbsp grated Parmesan cheese
1/4 tsp dried oregano
1 pinch salt
1 pinch ground black pepper
3/4 cup chicken broth

Preheat oven to 325 degrees.  Lightly grease baking sheet.  Remove and chop mushroom stems.  Set caps to the side.  Melt butter in a skillet over medium heat.  Add mushroom stems, onion, pepperoni, and garlic and cook until onions are tender.  Stir in cracker crumbs, parmesan cheese, oregano, salt, pepper, and chicken broth;  remove from heat and allow to cool to the touch.  Arrange mushroom caps on prepared baking sheet, then stuff with pepperoni mixture.  Bake until filling is hot and mushrooms are cooked through, 25-30 minutes. 

Serves 12


Hot Pepper Cheese Ball *

1 (8 oz) cream cheese, slightly softened
1 cup shredded cheddar cheese
1 cup shredded extra sharp cheddar cheese
1 cup shredded pepper jack cheese
1/2 tsp onion powder
1/2 tsp garlic powder
2 Tbsp mayonnaise
1 Tbsp Worcestershire Sauce
1 cup chopped pecans
Crackers and/or fresh vegetables

In a large bowl, stir together all cheese, onion powder, garlic powder, mayonnaise, Worcestershire sauce.  Shape mixture into a ball, then wrap in plastic wrap and chill 1 hour.  Roll ball in chopped pecans.  Serve with crackers or vegetables.



Sunday, May 22, 2016

Super Good Cake *

1 box yellow cake mix
Water, oil and eggs as directed on cake mix
1 small box instant vanilla pudding mix
milk as directed on pudding mix
8 oz cream cheese, softened
1 (15 oz) can crushed pineapple, undrained
1 small carton cool whip
2 Tbsp sugar
1/2 tsp vanilla
1 cup flaked coconut, lightly toasted

Prepare cake as directed on box.  Bake in 13 x 9 pan as directed on box.  Let cook in pan.  Prick top with fork and pour pineapple and juice over cake.  Mix pudding as directed on box until partially thickened, then beat in cream cheese.  Pour over cake.  Mix the sugar and vanilla into the cool whip and spread over the pudding.  Sprinkle the toasted coconut on top.


Sunday, May 15, 2016

Quick Minestrone *

4 bacon strips, diced
1 onion, chopped
4 carrots, chopped
3 garlic cloves
1 jar (28 oz) spaghetti sauce
4 cups beef broth
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
2/3 cup uncooked small pasta
2 tsp brown sugar
1/2 tsp basil
1/2 tsp oregano
1 can cut green beans, drained
Parmesan Cheese

In stewpot, cook already diced bacon until crisp.  Remove to paper towels.  Drain, reserving 2 Tbsp drippings.  In reserved drippings, saute onion and carrots for 3-4 minutes.  Add garlic.  Stir in spaghetti sauce, broth, kidney beans, and garbanzo beans.  Bring to a boil.  Add pasta, brown sugar, basil and oregano.  Cook, uncovered, for 8-10 minutes or until pasta is tender.  Add green beans and bacon; cook for 3-5 minutes longer.  Garnish with Parmesan cheese.

Serves 10.


Sunday, May 1, 2016

Tomato Salad *

6 large vine ripened tomatoes, sliced 1/4 inch thick
1 large red onion, halved and thinly sliced
1 large green bell pepper, thinly sliced
2 tsp garlic powder
1/2 cup olive oil
1/4 cup rice wine vinegar
1 tsp salt
1/2 tsp freshly ground pepper

Place tomatoes, onion, and bell pepper in salad bowl.  Mix together garlic powder, oil, vinegar, salt, and pepper.  Pour over tomato mixture and toss.  Cover and refrigerate for at least an hour.  Toss again just before serving.

Serves 8-10