Heat soup and water in pot. Whisk in cream cheese until completely melted. Sprinkle with black pepper to taste preference.
Serves 3
Heat oven to 350. In bowl, combine flour and 1/4 cup sugar; mix well. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press mixture in bottom of ungreased 8 inch square pan. Bake at 350 for 20-25 minutes or until light golden brown. Cool 10 minutes. Meanwhile, beat egg slightly in bowl. Add all remaining topping ingredients except pistachios and coconut; mix well. Stir in pistachios and coconut. Remove pan from oven. Spoon and spread coconut mixture evenly over warm base. Return to oven; bake an additional 15-20 minutes or until edges are golden brown. Cool and cut into bars.
Chop crawfish; pat dry. In small bowl, beat cream cheese until smooth. Add peppers, onion, garlic, creole seasoning, salt and hot pepper sauce; stir in the crawfish. Cover and refrigerate for at least 2 hours. Serve with crackers and vegetables.
16 servings.
Spread pizza sauce on wrap. Top with italian seasoning, pepperoni slices and sprinkle with cheese. Roll wrap tightly.** Eat cold or pop in microwave 90 seconds or until cheese melts.
**Instead of eating it as a wrap, place flatbread on baking sheet with toppings. Bake at 350 for 4-6 minutes or until cheese is melted.
Serves 1
Cook pasta in plenty of lightly salted boiling water until almost cooked through. Add the peas and cook until heated through, about 2 minutes; drain. Meanwhile, heat oil in skillet over medium heat. Add shrimp, red pepper flakes and garlic. Cook the shrimp 2 minutes on each side, or until they turn just opaque. Add broth and cook 2 minutes longer, or until hot. Add salt and pepper. Toss the pasta and peas with shrimp. Add parsley and serve immediately.
Serves 4
Heat oven to 350. Spray cookie sheet with cooking spray. Unroll crescent dough and separate into 8 triangles. Press out each triangle so shortest side is about 4 inches. Brush each triangle with salad dressing. Top each triangle with cheese (divided equally among triangles), 1/2 tsp roasted red bell peppers and beef (divided equally among triangles). Ensure all toppings fit on triangle, fold cheese or beef if necessary. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on cookie sheet. Bake 15-19 minutes or until golden brown.
Serves 8
Preheat oven to 450. Heat a large drizzle of oil in large pan over medium heat. Add brussels sprouts, season with 1/2 tsp italian seasoning and a pinch of salt and pepper. Cook, stirring occasionally until bright green and softened, about 5-7 minutes. Remove from heat. In a small bowl, combine half the lemon zest, ricotta, 1/2 tsp italian seasoning, and juice of one quarter of the lemon. Stir in 1 Tbsp oil and season with salt and pepper. Place flatbreads on a baking sheet. Brush each flatbread with a drizzle of olive oil and season with small pinch of salt and pepper. Bake in oven 3-5 minutes. Carefully spread toasted flatbreads with lemon ricotta. Top with brussels sprouts in an even layer. Sprinkle with italian cheese blend and half the parmesan. Bake until cheese melts and flatbreads are crispy, about 4-6 minutes. Cut flatbreads into pieces. Drizzle with hot honey. Sprinkle with remaining parmesan and remaining lemon zest to taste. Serve with remaining lemon wedges on the side.
Serves 2
Heat oven to 350. Brush 1 tsp oil on large cookie sheet. Unroll pizza crust dough on cookie sheet into 12x9 inch rectangle; brush with 2 tsp oil. Bake 10 minutes. Meanwhile, in skillet, heat remaining 1 Tbsp oil over medium heat. Add onion and garlic; cook 3 minutes, stirring occasionally, until onion is tender. Stir in undrained beans, cumin, coriander and pepper; cook 1 minute. Stir in rice and butter. Stir in chiles. Remove from heat and set aside. Spread thin layer of salsa over partially baked crust. Layer with 1/2 cup of the cheese and the bean mixture. Sprinkle with 1 Tbsp cilantro, corn and remaining 1 1/2 cups cheese. Bake 20-30 minutes longer or until edges of crust are golden brown and cheese is melted. Garnish with remaining cilantro.
Serves 6
In crock pot, layer onion, garlic and beef. Pour soup and water over beef. Cover: cook on low heat 5-7 hours. Stir noodles into mixture. Increase heat to high. Cover, cook 20-30 minutes or until noodles are tender. Stir in sour cream and salt. Garnish with parsley.
Serves 5
Heat a drizzle of oil in small pot over medium high heat. Add garlic (except reserved portion). Cook until fragrant, about 30 seconds. Stir in rice, 3/4 cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat until ready to serve. In small bowl, combine sour cream, cilantro, minced onion, 1 Tbsp olive oil, reserved garlic, juice from two lime wedges, minced jalapeno, pinch of cumin, pinch of salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season steak all over with remaining cumin, pinch of salt and pepper, rub thoroughly to coat. Heat a large drizzle of oil in large pan over medium high heat. Add steak and cook to desired doneness (130 degrees for medium rare), 3-4 minutes per side. Turn off heat, transfer steak to cutting board to rest. Wipe out pan. Heat a drizzle of oil in same pan over medium high heat. Add poblano, lsiced onion and a pinch of salt. Cook, stirring occasionally, until softened and lightly charred, 6-8 minutes. Fluff rice with a fork, stir in lime zest butter, pinch of salt and pepper. Thinly slice steak against the grain. Divide rice between bowls. top with veggies and steak. Drizzle steak with sauce. Top with as much sliced jalapeno as you like. Serve with remaining lime wedges on the side.
Serves 2
