Sun-dried Tomato Pesto

2 jars of sun-dried tomatoes in oil, undrained
4 big cloves garlic, 2 big handfuls basil
~1/4 cup parmesan cheese
1/2 cup walnuts –

Blend in a food processor. 

via KathEats.

Blue Cheese + Honey + Bread

My Mom's Chex Mix

INGREDIENTS (makes one batch)
6 tbsp Butter
4 tsp Worcestershire (Lea & Perrins is best)
1 tsp seasoning salt (I use garlic salt)
2 cup corn, rice, wheat Chex
2 cup Cheerios
1/4 cup Redskin Planter Peanuts (or regular if you want)
Pretzels (straight)

DIRECTIONS
Melt butter, Worcestershire and garlic salt and stir well.
Drizzle over cereals and mix in well.
Add Cheerios, drizzle a little more sauce, stir.
Add peanuts and pretzels, drizzle remainder of sauce, stir.
Bake uncovered at 250 degrees for 60 min, stirring a couple of times.

Jalapeno Cheddar Cornbread

____________________________________
INGREDIENTS (Yields: about 18 muffins)
3 cups all purpose flour
1 cup yellow corn meal
1/4 cup sugar
2 tbsp. baking powder
2 tsp. salt
2 cups milk
3 large eggs, slightly beaten
1/2 lb. (2 sticks) unsalted butter, melted and cooled
2 cups sharp cheddar, shredded plus extra for garnish
3 jalapenos, seeded and minced
1/3 cup of scallions, chopped plus extra for garnish

DIRECTIONS
Preheat oven to 350 F. Grease a 9x13 inch baking pan, set aside. Combine the first five ingredients into a large bowl. In a separate bowl, combine the eggs, milk and cooled butter. Stir the wet ingredients into the dry and mix, be careful not to over mix. Fold in the two cups of the cheddar, 1/3 cup of the scallions, and the jalapenos. Let the mix sit at room temperature for roughly about 20 minutes. Pour the batter into the prepared pan and top with the remaining cheddar and scallions. Then pop into the oven for 25-30 minutes until golden brown or until a toothpick comes out clean. Slice into squares and serve.

You can also bake these as muffins using a muffin pan, cook time change: 15-20 minutes.

from Ina Garden via Une-deux Senses

Annie's Buffalo Chicken Dip

INGREDIENTS
4 boneless chicken breasts, boiled & shredded
(or 4-6 cans of chicken)
12 ounces Franks Red Hot Sauce
2, 8-ounce packages cream cheese
16 ounces ranch or blue cheese dressing
2 cups monteray jack cheese, shredded
Celery sticks or Fritos for dipping

DIRECTIONS
Mix the chicken and hot sauce in a 13x9" baking dish. Mix and heat the cream cheese and dressing in a saucepan till smooth. Pour over chicken mixture. Top with shredded Monteray Jack cheese. Bake at 375°F for 45 minutes. Let sit 10-15 minutes before serving. Serve with nachos, fritos, celery or carrot sticks.

Bacon and Corn Gougeres

INGREDIENTS
4 hickory-smoked bacon slices (1/4 pound)
3/4 cup corn (from 2 medium ears)
1 cup water
1 stick unsalted butter, cut into tablespoon pieces
1/4 teaspoon salt
1 cup all-purpose flour
4 to 5 large eggs
1 1/2 cups coarsely grated extra-sharp Cheddar (5 ounces)
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons finely chopped chives

DIRECTIONS
Preheat oven to 375°F with racks in upper and lower thirds.

Cook bacon in skillet over medium heat, turning occasionally, until crisp. Drain on paper towels, then finely chop.

Pour off fat from skillet, then wipe clean. Add corn and pan-roast over medium heat, stirring occasionally, until kernels are mostly golden brown, 10 to 15 minutes.

Bring water to a boil with butter and salt in a heavy medium saucepan, stirring until butter is melted. Add flour all at once and cook over medium heat, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes. Remove from heat and cool slightly, about 3 minutes. Add 4 eggs, 1 at a time, beating well after each addition. (Batter will appear to separate at first but will then become smooth.) Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter until it reaches proper consistency.

Stir in bacon, corn, cheeses, chives, and 1/2 teaspoon pepper.

Line 2 large baking sheets with parchment paper or lightly butter sheets. Fill a pastry bag fitted with 1/2-inch plain tip with batter and pipe about 35 (3/4-inch-diameter) mounds, or spoon mounded teaspoons, 1/4 inch apart, onto each sheet. Bake, switching position of sheets halfway through baking, until puffed, golden, and crisp, 25 to 30 minutes total. Transfer to a rack (still on parchment if using). Make more puffs on cooled baking sheets. Serve warm or at room temperature.

Crab Salad Cups

INGREDIENTS
1 pound shelled cooked crab
1/2 cup mayonnaise
2 tablespoons chopped flat-leaf parsley
1/4 cup minced red onion
1 teaspoon sugar
Kosher salt and freshly ground black pepper
16 medium butter lettuce leaves (about 2 heads)
1 avocado, cut into 16 thin slices
2 teaspoons prepared cocktail sauce
1 lemon, sliced into small wedges

DIRECTIONS
1. In a medium bowl, stir together crab, mayonnaise, parsley, onion, and sugar until well combined. Add salt and pepper to taste, then chill until ready to serve.
2. Arrange lettuce on a large platter. Place about 2 tbsp. crab mixture onto center of each leaf. Top each with a slice of avocado, about 1/8 tsp. cocktail sauce, a lemon wedge, and salt and pepper to taste.

Make ahead: Prepare through step 1 and chill, covered, up to 1 day. Serves 8.

Marla's Hummus

INGREDIENTS
1 can chickpeas (garbanzo beans), drained and rinsed
1/3 – 1/2 cup lemon juice
2 cloves garlic
1 1/2 –2 Tbsp Tahini (can substitute peanut butter but not preferred)
1/2 tsp salt
2-3 Tbsp olive oil

DIRECTIONS
Process chickpeas and garlic in a blender or food processor until finally chopped. Add lemon juice, Tahini and salt process until mixed well then add olive oil to desired consistency. Add a little chili powder with the olive oil, if you like. You could also add olives for a variation or garnish. Serve with pita chips or veggies (Marla recommends *baby carrots*).

Greek Salad

INGREDIENTS
4 large hearts romaine lettuce, torn
2 cups feta cheese, crumbled
2 English cucumbers, chopped
2 tomatoes, chopped
1 green bell pepper, seeded, ribs removed, and cut into strips
1 red bell pepper, seeded, ribs removed, and cut into strips
1 yellow bell pepper, seeded, ribs removed, and cut into strips
1 medium red onion, chopped
Kalamata olives, pitted
Green olives, pitted
Store-bought stuffed grape leaves (optional)
Extra-virgin olive oil
Balsamic vinegar
Coarse salt and freshly ground black pepper

DIRECTIONS
Place lettuce on a large, deep oval platter. Arrange feta, cucumbers, tomatoes, each pepper, onion, each type of olive, and grape leaves, if using, in rows on top of the lettuce.

In a small bowl, whisk together oil and vinegar; season with salt and pepper. Drizzle over salad just before serving.

Roast Beef and Brie Sandwiches

INGREDIENTS
Sliced Roast Beef
Sliced Brie Cheese
Bread of Choice
Lettuce
Tomato

Assemble ingredients and enjoy! Also a good option for bruschetta :)

Old Timey Tea Sandwiches

Cucumber Sandwiches
Pepperidge Farm Bread
Cream Cheese
Thinly Sliced Cucumbers, salted, rinsed and patted dry
Salt, pepper, dill (garnish)

Smoked Salmon Sandwiches
Thinly sliced cured salmon/lox
Party rye
Butter combined with cream cheese
Dill

*Twist on Smoked Salmon
3 tablespoons wasabi paste, or to taste mixed with 1/3 cup cream cheese
24 party pumpernickel bread slices
avocado slices, tossed with lemon juice
16 ounces smoked salmon, thinly sliced

Pepper Jelly Sandwiches
Whole wheat or rye bread
Cream Cheese
Pepper Jelly
Baby Romaine Lettuce

*see also: Traditional Benedictine Cheese Sandwiches

Bruschetta: Different Variations

Mushroom Ragu Bruschetta

START WITH:
Sliced (1/2-inch thick) baguette bread (italian, french, or sourdough)
4 tablespoons extra-virgin olive oil

Arrange the bread slices on 2 heavy large baking sheets. Drizzle olive oil over the bread slices. Bake at 375 degrees until the slices are pale golden and crisp.


Beef with Red Pepper Mayo
2/3 cup roasted red peppers, preserved in water, drained well and patted dry
1/3 cup mayonnaise
Salt and freshly ground black pepper
1 (1 1/2-pound) piece beef tenderloin, trimmed
3 tablespoons drained capers, chopped
Coarse sea salt, to serve

Blend the bell peppers and mayonnaise in a food processor until smooth and creamy. Season the bell pepper mayonnaise, to taste, with salt and pepper. Cover and refrigerate.

Tie the beef with kitchen string to help maintain its shape. Season the beef with salt and pepper. Heat the remaining 1 tablespoon oil in a heavy small skillet over medium heat. Add the beef to the skillet and cook until brown and cooked to desired doneness, about 8 minutes for rare. Freeze the beef until it is just frozen (this will make it easier to slice), about 3 hours. Using a large sharp carving knife, cut the beef into thin slices.

Spread the bell pepper mayonnaise over the crostini and top with the sliced beef. Arrange the bread slices on a platter. Scatter over the capers, sprinkle with the coarse sea salt, and serve.

Do-Ahead Tip: The bell pepper mayonnaise and sliced beef can be made 1 day ahead. Cover separately and refrigerate.

Alternative: If desired, the beef tenderloin can be substituted with 1 pound freshly sliced roast beef. Since the roast beef is already cooked and can be used as is, it makes a great time-saving alternative. {from Everyday Italian}

Sweet Grilled Onion and Parmesan
4 tablespoons olive oil, plus more as needed
2 large onions, thinly sliced
1 teaspoon sugar
Salt and freshly ground black pepper
3 cups shredded/sliced Parmesan or any other cheese desired
1/3 cup finely chopped fresh Italian parsley leaves, plus sprigs for garnish

Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.

Sprinkle some parmesean on each toasted bread slice. Arrange some sauteed onions on top of the parmesean. Sprinkle with more parmesan and chopped parsley to garnish.

Transfer the bruschetta to baking sheets and keep them warm in the oven at 250 degrees F.

Do-Ahead Tip: The bruschetta can be assembled up to 8 hours ahead. Arrange them on a baking sheet, cover tightly with plastic wrap, and refrigerate.

Smoked Salmon
sliced smoked salmon
8oz cream cheese
2 tbsp lemon juice
1/2 oz chopped chives
capers, if desired for garnish

Mix cream cheese and lemon juice. Spread over the toasts and top with small slices of smoked salmon. Add chopped chives and capers to garnish.

Roasted Red Pepper and Bocconcini
5 oz finely diced bocconcini
1 jar roasted red peppers, patted dry and sliced
3 tbsps freshly chopped basil leaves
Olive oil, to taste

Mix all ingredients and season with salt and pepper. Cover and leave out for 1 hour to allow flavors to develop. Spread over toasts.

Mushroom Ragu
2 tablespoons extra virgin olive oil
1 teaspoon finely chopped garlic
1 tablespoon finely chopped shallots
4 teaspoons chopped fresh thyme, divided
2 cups shiitake mushrooms, julienned
sea salt and ground pepper, to taste
1 tablespoon sherry vinegar
1/4 cup sherry wine
1/2 teaspoon cornstarch
1 tablespoon crème fraiche

Heat olive oil in a sauté pan over medium heat. Add garlic and shallot and cook until translucent, 1 to 2 minutes. Do not let the garlic brown. Add half the thyme and all of the mushrooms. Season with salt and pepper. Let the mushrooms cook over medium-high heat without excessive stirring so they will brown.

Once mushrooms are browned and tender, 5 to 7 minutes, add sherry vinegar and reduce until the pan is dry. Combine the cornstarch in the sherry wine until dissolved and add to the pan. Cook until reduced and there is almost no liquid left in the pan. Remove from heat and stir in crème fraiche. Taste and adjust seasoning with salt and pepper.

Place a tablespoon of ragu on each crostini and spread to cover the entire toast. Garnish with remaining chopped thyme and serve warm.

Pesto and Sun-Dried Tomato
1 cup fresh basil leaves
1/2 cup pecan nuts
1/4 cup olive oil
3 cloves garlic
10 large sun-dried tomatoes, cut into strips
5 oz parmesan, thinly shaved

To make the pesto, mix the basil leaves, pecans, oil and garlic in a food processor until the mixture is smooth. Spread the pesto evenly over the pieces of toasted bread. Top each slice with sun-dried tomatoes and some of the parmesan.

In Advance: The pesto can be made several days ahead and stored in a jar. Pour a think layer of olive oil over the top f the pesto to just cover. Pesto can also be frozen in ice cube trays and thawed when required.

Classic Hot Wings

INGREDIENTS
About 4 lbs chicken wings
McCormick’s Garlic & Herb Buffalo Wings Seasoning Mix (kinda cheating)
One bottle of Fanks Wing Hot Sauce
One cube of real unsalted butter
Pure Honey

DIRECTIONS
Preheat the oven to 475 degrees F. Drop the chicken pieces in a large zip-lock bag and shake with the McCormick's seasoning to coat.

Place wings on a lightly greased baking dish. Brush wings with Frank's sauce and honey. Bake for 30 minutes. They should be crisp but not burnt (if not crisp, continue baking a bit longer).

Remove the wings from the oven and place them in a large mixing bowl. Dice up the butter and add with more Frank's sauce and toss together until combined.

Glazed Chicken Wings

INGREDIENTS
About 4 lbs chicken wings
1/2 cup barbecue sauce
1/2 cup apricot jam
2 tbsp white vinegar
2 tbsp soy sauce
2 tbsp tomato sauce
1 tbsp sesame oil
2 cloves garlic, crushed


DIRECTIONS
Stir the barbecue sauce, jam, vinegar, soy sauce, tomato sauce, oil and garlic in a small pan over low heat until just combined. Cool slightly, pour over the chicken wings and mix well. Cover and marinate in the refrigerator for at least two hours.

Preheat the over to 350 degrees F. Drain the excess marinade from the wings and reserve. Bake the wings in a lightly greased baking dish for 45 minutes. To prevent sticking, you can add a little water. Turn halfway through the cooking time, brushing occasionally with the reserved marinade.

Sweet Dry Rub BBQ Wings

INGREDIENTS
1-2 lb Chicken Wings
1 Tablespoon Vegetable Oil
2 Tablespoons Sugar
2 Tablespoons Paprika
1 teaspoon Salt
1 teaspoon Celery Salt
1 teaspoon Garlic Powder

DIRECTIONS
Preheat oven to broil/grill.

Place the chicken wings in a large bowl and drizzle with oil.

In a small bowl, mix together all dry ingredients. Sprinkle dry ingredients over the wings a tablespoon at a time, mixing in between so that all wings are well coated.

Place on a wire rack in the hot oven. Broil for 5 minutes. Then, reduce the heat to regular bake at 200°C (392°F) and bake for another 7 minutes. Remove from oven and serve immediately.

Makes 4-6 servings. Recipe via FTLOF.

Benedictine Cheese Tea Sandwiches

INGREDIENTS
1/2 cucumber, peeled, seeded, grated, and drained of moisture
1 bunch scallions, white parts plus two inches of green parts, finely chopped
8 oz. cream cheese, softened (I used low-fat cream cheese)
1 Tbsp. mayonnaise
1-2 drops green food coloring
8 slices thin white bread, crusts removed
3 red leaf lettuce leaves
1 tbsp dill if desired

DIRECTIONS
1. Peel the cucumber, slice it in half lengthwise, and scrape out the seeds with a spoon. Using a microplane grater, grate the cucumber into a colander and drain the moisture off. Transfer cucumber to a bowl.

2. Finely chop the scallions and add them to bowl with the cucumber.

3. In the bowl, combine the cream cheese, mayonnaise, dill (if desired) and food coloring and mix thoroughly.

4. To make each sandwich, spread a thin but significant layer of the cheese spread onto each slice, spreading just almost to the edges of the bread. Place a single layer of lettuce atop one of the slices, then press the two pieces of bread together so that the lettuce is between the two layers of cheese.

5. Cut diagonally into four triangles and serve.

Debbie's Spinach Artichoke Dip

INGREDIENTS
2 cups (8 oz.) shredded mozzarella cheese, divided (or (8 oz.) shredded part-skim mozzarella)
½ cup sour cream (or ½ cup reduced fat sour cream)
¼ cup (1 oz.) grated fresh Parmesan cheese, divided
¼ tsp. black pepper
3 garlic cloves, crushed
1 (14 oz.) can artichoke hearts, drained & chopped
2 (16 oz.) block cream cheese, softened (or 2 (16 oz.) block 1/3-less-fat cream cheese, softened)
½ (10 oz.) packaged frozen chopped spinach, thawed, drained, and squeezed dry

To cut down on calories and fat in this recipe you can use part-skim or lite products for the cream cheese, mozzarella and sour cream.

DIRECTIONS
1. Preheat oven to 350º.
2. Combine 1 ½ cups mozzarella, sour cream, 2 TBSP. Parmesan, pepper & next 5 ingredients in a large bowl, and stir until well blended. Spoon mixture into a 1 1/2–quart baking dish coated with
cooking spray. Sprinkle with ½ cup mozzarella and 2 TBSP. Parmesan. Bake at 350º for 30 minutes or until golden brown. Serve with baguette slices or tortilla chips.

Stuffed New Potatoes

Great idea for an easy appetizer - Rachel Ray's Stuffed New Potoatoes...Although I changed her recipe, adding bacon and green onions to this to make them more fun and more like real potato skins.
















INGREDIENTS
20 small new potatoes
1 tablespoon extra-virgin olive oil
1 cup shredded extra-sharp cheddar cheese
1 cup sour cream
1/2 cup bacon bits
1/2 cup green onions, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
Paprika or rosemary, for garnish

DIRECTIONS
1. Preheat the oven to 400°. Pierce the potatoes with a fork, arrange on a baking sheet in a single layer and brush with butter or olive oil. Roast, uncovered, until tender, 40 to 45 minutes. Let stand until cool enough to handle.
2. Halve the potatoes; using a melon baller or a teaspoon, scoop out most of the flesh into a bowl. Return the potato skins to the baking sheet. Coarsely mash the potato flesh in the bowl and stir in the cheese, sour cream, 1 teaspoon salt and pepper, bacon bits, and green onions. Sprinkle the insides of the skins with the remaining 1/2 teaspoon salt; stuff each with the potato-cheese mixture and sprinkle paprika or rosemary on top for garnish.
3. Bake the stuffed potato skins until golden-brown on top, 15 to 20 minutes.

4. Serve side of sour cream for dipping, if desired.


Second Version:
Red, White & Blue Stuffed Mini Potatoes
INGREDIENTS
24 new red potatoes, halved lengthwise
2 teaspoons extra-virgin olive oil
1 1/2 cups sour cream
1 cup crumbled blue cheese
1/2 cup crumbled cooked bacon, plus more for garnish
1/4 red onion, finely chopped
1/3 cup chopped chives or parsley, plus more for garnish

DIRECTIONS
1. Preheat the oven to 400°. In a medium bowl, toss the potatoes with the olive oil. Place cut side down on a baking sheet and bake until the skins are crisp, 20 to 25 minutes; let cool.
2. Scoop out the center of each potato half and place in a medium bowl. Stir in the sour cream, blue cheese, bacon, parsley and onion. Fill each potato skin with the sour cream mixture and top with more crumbled bacon and parsley.

Skewered Tortelloni

INGREDIENTS
1 package (9 oz.) mushroom cheese tortelloni
2 tbsp. Pesto Sauce
3/4 cup Marinara Pasta Sauce
3 tbsp. Half and Half

DIRECTIONS
1. Cook tortelloni according to package directions. Drain well, then place in a bowl and toss with 1 tbsp. of pesto sauce. Put 1 tortelloni on the end of a small wooden skewer (about 6 in. long) and place on a warmed ovenproof platter; cover and keep warm. Repeat to skewer remaining tortelloni.

2. To make dipping sauce, heat marinara sauce, half and half, and remaining pesto in a microwave oven or over medium heat, stirring often, until hot. Transfer sauce to a small bowl and set on platter beside tortelloni.

Saleme Caper Bites

INGREDIENTS
1 - 12 oz package italian dry salame
1 - 8 oz package whipped cream cheese
1/3 cup drained capers

DIRECTIONS
- Mix capers and cream cheese.
- Smear approximately 1/2 teaspoon cream cheese mixture in middle of salame.
- Fold in half moon or crimp like a wonton.