charisstoma

I've not tried this so don't know what this will taste like. Someone needs to throw a dip tasting party.

There's a video here:
https://v.connatix.com/c6161164-187d-446b-a155-c58846eb8920/Contents/58310/28773e36-5d96-4278-888c-4d3a3ee03189_desktop_high_480.mp4

Sweet Pea Dip
In food processor combine:

16 oz frozen peas
1/2 C ricotta cheese
2 chopped scallions
1/4 C parmesan cheese
1 T olive oil
1/2 t salt
1/2 t pepper

Sweet & Sour Cucumber Salad

https://www.facebook.com/photo.php?fbid=10153148776114298&set=a.10152495784169298.1073741829.593179297&type=3&theater

3 Med. Cucumbers Peeled and Sliced 1/4"
1 Med. Onion sliced and separate into rings
3 Med. tomatoes cut into wedges
1/2 C. Vinegar
1/4 C. Sugar (use your choice of substitute)
1 C. water
1/4 C. oil
2 tsp.salt
1 tsp. ground pepper

Combine all in a large bowl..toss well to mix
Refrigerate for at least 2 hrs before serving

Apple Cider Gravy

YIELD:Makes 3 cups

Ingredients
1/4 cups flour
3 cups turkey stock
1 cup apple cider
2 teaspoons sage (finely chopped)
ground black pepper
kosher salt

DIRECTIONS
1.Melt butter over medium high heat in medium saucepan. Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.

2.Gradually add in turkey drippings or stock in a steady stream, whisking constantly, then add apple cider. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Stir in sage and season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.

Hmmmmm and if it's Ham...
cloves in place of sage?

Yorkshire Pudding

http://cooking.nytimes.com/recipes/1017129-yorkshire-pudding?utm_medium=Social&utm_source=Facebook_Paid&utm_campaign=Recipes&kwp_0=253999&kwp_4=1040289&kwp_1=490271

INGREDIENTS
3 large eggs
¾ cup/165 grams whole milk
¾ cup/115 grams all-purpose flour
¾ teaspoon/5 grams kosher salt
About 1/4 cup rendered beef or pork fat, olive oil or melted butter

PREPARATION
Preheat oven to 400 degrees. In a medium bowl, whisk together eggs, milk, flour and salt. Do not overmix. Allow the batter to rest 30 minutes at room temperature.
Add a teaspoon of fat to each cup of a 12-cup muffin tin and transfer to the oven to heat, about 5 to 7 minutes. Once hot, divide batter equally to fill the cups about halfway, and return the muffin tin for 10 to 12 minutes, or until the puddings are golden brown and crisp. Serve immediately.

Hash Brown Casserole
For the price of a single serving meal, this hash brown casserole recipe can feed an entire family and then some. Best of all, preparation is easy and you can have dinner ready in no time at all. There is a video under the recipe's link

Ingredients:
- 1 package of frozen hash brown potatoes, thawed
- 1 can of cream of chicken soup
- 1/2 onion, diced
- 3 teaspoons of crushed garlic
- 2 teaspoons of paprika
- 1 teaspoon of freshly grounded black pepper
- 16 ounces (450 gr.) of sour cream
- 2 tablespoons of butter, melted
- 8 ounces (220 gr.) of sharp cheddar cheese, shredded
- Salt and pepper to taste

Directions:
1. Preheat your oven to 350 F (176 C), and grease a 5-quart casserole dish. Pour your hashbrown potatoes, and generously season them with salt and pepper.

2. In a large bowl, combine the remaining ingredients except for the cheddar cheese. Pour the mixture over the shredded potatoes and top with cheddar cheese.

3. Bake for 50 minutes or until it's bubbly and golden brown.
TIP: If you're feeling extra decadent, try adding some crispy bacon bits to the mixture. Serve with some hot sauce.

Bodacious Broccoli Salad

http://allrecipes.com/recipe/14281/bodacious-broccoli-salad/print/?recipeType=Recipe&servings=12
Prep 15 m
Cook 15 m
Ready In 30 m
12 servings
Recipe By:Cassandra Kennedy

"This recipe is requested at every family gathering. Let it be your next dish that they crave! I like this dish to be prepared at least two hours before serving. Be sure to have copies of the recipe on hand, as everyone will ask for it!"

Ingredients
8 slices bacon
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 large red onion, chopped
1/4 cup red wine vinegar

1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice

Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and crumble.

In a large bowl, combine broccoli, cheese, bacon and onion.

Prepare the dressing in a small bowl by whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise and lemon juice. Combine dressing with salad. Cover, and refrigerate until ready to serve.

ALL RIGHTS RESERVED © 2016 Allrecipes.com
Printed From Allrecipes.com 11/18/2016

This was served at a potluck at work, I think. The bacon was very finely diced, I suppose before cooking. Didn't notice the sunflower kernals or raisins, so those might have been omitted. Was good.

Broccoli Salad

Total Time:1 hr 20 min
Prep:15 min
Inactive:1 hr
Cook:5 min
Yield:10 servings

Ingredients
8 ounces bacon
Salt
5 cups small broccoli florets
1 cup mayonnaise
1 tablespoon cider vinegar
1/3 cup chopped onion
1/4 cup sugar
3/4 cup raisins
1/2 cup sunflower kernels

Directions

Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels.

Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.

In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour.

Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008

Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/broccoli-salad-recipe.html#lightbox-recipe-video?oc=linkback

Grilled Potatoes

Potatoes – slice ¼” thin
Olive oil
Spices – paprika, or other to your taste
Salt

Put oil, spices, salt in ziplock plastic bag and combine. Add potato slices.
Grill.

The jalapeño is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. A mature jalapeño fruit is 5–10 cm long and hangs down with a round, firm, smooth flesh of 1–1.5 in wide. Wikipedia

1C sliced ( 90g)= 26 calories Vitamin C ---177%, Vitamin B6 ---20%, Vitamin A ---19%
Bacon-Wrapped Jalapeno Poppers
Recipe by videogator http://allrecipes.com/recipe/233603/bacon-wrapped-jalapeno-poppers/
Yield 6 servings 213 calories

Ingredients
½ C cream cheese
½ C shredded sharp Cheddar cheese
12 jalapeno peppers, halved lengthwise, seeds and membranes removed
12 slices of bacon

Directions
1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.

2. Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.

3. Bake in the preheated oven until bacon is crispy, about 15 minutes.

https://scontent-dfw1-1.xx.fbcdn.net/hphotos-xla1/v/l/t1.0-9/11222623_10206909373846051_5253590777799058757_n.jpg?oh=0d6f7840fd59232a93310c1189d8f132&oe=571659CC

Cast Iron Skillet Cornbread

http://finesoutherndish.com/2014/06/southern-skillets--buttermilk-cornbread.html
(makes 8-10 servings)

Ingredients

1 1/3 cup yellow cornmeal
1 3/4 cups flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons kosher salt
1 3/4 cups buttermilk
1 egg plus 1 large yolk
4 tablespoons unsalted butter, cut into 4 pieces

Directions

Preheat oven to 425F
In a medium bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.
In a large measuring cup, whisk together buttermilk, egg, and egg yolk.
Pour the buttermilk mixture in with the cornmeal mixture and stir until well combined.
Add the butter to a cast iron skillet (at least 10 inches wide) and place in the oven until the butter is melted (3 to 5 minutes).
Remove the skillet from the oven, and swirl the butter around to make sure the skillet bottom and sides are well coated.
Pour the batter into the skillet, and smooth out the top with a rubber spatula.
Bake for 20 to 25 minutes, or until a toothpick or skewer inserted into the center comes out clean.
Serve warm.
Enjoy!
Recipe adapted from http://www.browneyedbaker.com/skillet-cornbread-recipe/ Brown Eyed Baker

Simple Squash

http://www.yummly.com/recipe/external/Simple-Squash-471494

Ingredients
Yellow Squash (I am using two), sliced
½ Vidalia onion, chopped
1 Tablespoon bacon grease, optional (I left it out this time)
water, salt, pepper

Instructions
Place squash and onion in skillet.
Add bacon grease (if using) and about 1 cup of water, just enough to cover bottom of pan and bring to a gentle boil over medium high heat. Reduce heat to medium and cover, simmering for about ten minutes or until squash and onions are translucent.
Strain out of the pan and salt and pepper to taste. Serve warm.

Microwave instructions:
Place squash and onion in microwave safe bowl. Add water.
Cover with cling wrap and microwave on high three to four minutes, or until translucent.
Drain water and salt and pepper to taste.

Sage Bread Sticks (Grissini alla Salvia)

http://www.williams-sonoma.com/recipe/sage-bread-sticks-grissini-alla-salvia.html?print=true

Thin, crunchy bread sticks turn up in many Italian breadbaskets. When flavored with sage or other herbs, they become a lovely accompaniment to a glass of wine. Or you might wrap them with thin slices of prosciutto and place them on an antipasto platter.

Prep Time: 25 minutes
Cook Time: 40 minutes
Servings: 36 Makes 6 dozen.

Ingredients:
2 1/2 tsp. (1 package) active dry yeast
1 cup warm water (105° to 115°F)
3 1/2 to 4 cups unbleached all-purpose flour
2 tsp. salt
2 tsp. dried sage, finely crumbled
1/3 cup olive oil

Directions:
In a small bowl, sprinkle the yeast over the warm water and let stand until creamy, about 5 minutes. Stir until dissolved.

In a large bowl, using a wooden spoon, stir together 3 1/2 cups of the flour, the salt and the sage. Add the yeast mixture and the olive oil. Stir until a soft dough that holds its shape forms, about 2 minutes. Turn out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. If the dough feels sticky, knead in flour as needed.

Oil a large bowl, place the dough in it and turn it once to coat the top. Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free place until doubled in bulk, about 1 hour.

Preheat an oven to 400°F.

Turn out the dough onto a lightly floured kneading board. Punch down, then cut into 4 equal quarters. Working with one quarter at a time, cut the dough into 18 pieces. Keep the remaining quarters covered with plastic wrap. Using your palms, and working with one piece at a time, roll out the dough to form a rope 10 inches long. Place the ropes 1 inch apart on ungreased baking sheets.

Bake until crisp and browned, about 10 minutes. Transfer to a wire rack to cool completely. Repeat with the remaining dough quarters. Store in an airtight container at room temperature for up to 2 weeks.
Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).

OLD-FASHIONED REFRIED BEANS

http://www.foodrenegade.com/oldfashioned-refried-beans/

Ingredients
1 quart of dried, organic pinto beans
water
sea salt
2 C. (or pint-sized jar) of diced, stewed tomatoes
1 C. melted butter, split in two halves
2 tbsp of dried cumin
1 tbsp of homemade taco seasoning found here
additional salt, to taste

Directions

Begin by placing pinto beans in a large bowl with enough water to cover and a dash of salt. Cover with a lid (I use a plate) and soak for 24 hours. This has the added benefit of eliminating one of the unnecessary side-effects of eating modern beans: bad gas.

Drain remaining liquid from your soaked beans. Transfer beans to a stock pot and again add enough water to cover and a dash of salt. Bring beans to a boil, cover, reduce heat and simmer for 2-4 hours until beans are falling apart and tender.

Drain liquid from cooked beans. Now comes the fun part. Add diced tomatoes and 1/2 C. of melted butter or ghee. Using a stick blender, blend the cooked beans until they turn into a relatively smooth mush.

In the meantime, melt remaining butter or ghee in a large, 12-inch, deep skillet on the stove over medium heat. (This is my skillet. Looks like they call it a “saute pan”.) Transfer mashed, cooked beans into the skillet. Add seasonings and stir with a flat-bottomed spatula (to prevent burning) until the beans start to boil and the seasonings and fat are evenly distributed.

Remove from heat and serve. You can refrigerate the leftovers for up to a week, or transfer to your freezer to keep for later use.

The Easiest Way to Microwave Corn on the Cob
http://www.simplyrecipes.com/recipes/the_easiest_way_to_microwave_corn_on_the_cob/
Cook time: 5 minutes
These instructions are for one ear of corn. If you want to microwave more than one ear at a time, increase the cooking time by 4 minutes for every ear of corn.

Ingredients
1 ear of corn, husk on

Method
1 Place the corn in the microwave, do not remove the husk. Microwave the corn on the high setting for 4 minutes.

2 Use a kitchen towel or pot holder to remove corn from the microwave (it's hot!) Cut off the bottom of the corn, stem end, about one row of corn in from the stem.
3 Slip off the husk and silk.

That's it!

Read more: http://www.simplyrecipes.com/recipes/the_easiest_way_to_microwave_corn_on_the_cob/#ixzz3h3Asnf4g

Sweet and Sour Meatballs ========= Alternate recipe Sweet & Sour Meatballs
from back of Heinz chili sauce bottle

12 oz. Heinz chili sauce
18 oz Apricot preserves
30 meatballs

Stove top
Stir to combine sauce and preserves
Cook over low heat until smooth
Add meatballs and stir to coat
Cover and cook ~15 min until meatballs heated through stirring often.

Slow Cooker
Place meatballs in slow cooker
Stir to combine sauce and preserves and pour over meatballs
Cover and cook 4 hours on high

Microwave
Stir to combine sauce and preserves in microwavable covered dish
Microwave 5 min on high and then stir
Add meatballs and stir to coat
Microwave covered 10 min on 50% power
Stir and let rest ~ 15 min covered

Grandma's Cucumber Salad

https://www.facebook.com/MelanieBethK

3 Med. Cucumbers Peeled and Sliced 1/4"
1 Med. Onion sliced and separate into rings
3 Med. tomatoes cut into wedges
1/2 C. Vinegar
1/4 C. Sugar
1 C. water
1/4 C. olive oil
2 tsp.salt
1 tsp. ground pepper
Combine all in a large bowl, toss making sure everything is coated well. Refrigerate for at least 2 hrs before serving

1- Pot Creamy Garlic Spaghetti
http://nummiesforyou.blogspot.com/2012/03/creamy-garlic-pasta.html
creamygarlicpasta

This creamy garlic spaghetti will easily become one of your favorites. It’s ready in only a few minutes and cooking it uses only one pot. The end result is quite creamy and packed with flavor, and while it works well as a side dish, you can easily turn it into a main course by jazzing it up by just adding shrimp, chicken, or any other meat of your choice. This simple goodness is from Jessi of Nummies for You.

Ingredients
2 teaspoon olive oil
4 cloves garlic, minced
2 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth, plus a little extra
1/2 pound spaghetti
1 cup grated Parmesan cheese
3/4 cup heavy cream
1 1/2 tablespoons dried parsley

Instructions
In a medium pan, heat olive oil over medium heat.
Add the garlic and stir for 1-2 minutes.
Add butter and melt, stirring constantly.
Add salt, pepper, and 3 cups chicken broth.
Bring to a boil.
Add the pasta and cook according to box directions.
Add a little more chicken broth if the noodles start to stick to the bottom and burn.
Add the cheese, cream, and parsley when the pasta is cooked to your desired tenderness and mix thoroughly.
Serve immediately.

Sharp Cheddar and Thyme Cheese Puffs (Gougère)
Author: Baker Bettie

Prep time 15 mins
Cook time 18 mins
Total time 33 mins

Serves: 18-22 Puffs

Ingredients
1 cup water (8 oz, 236.6 mL)
1 stick unsalted butter, cut into pieces (1/2 cup, 4 oz, 113 grams)
1 tsp kosher salt
1 cup all-purpose flour (4.5 oz, 127 grams)
4 large eggs
½ cup finely grated sharp cheddar cheese (originally it should be gruyere)
1 TBSP fresh thyme, finely minced (or how about rosemary)

Instructions
Preheat oven to 425F and line baking sheets with parchment paper or silpats and set aside.

Place water, butter, and salt in a sauce pot over medium high heat. Stir until butter is melted and everything comes to a boil.

Reduce heat to medium. Add flour into the mixture all at once while stirring quickly. Continue to stir and cook off the moisture in the dough until it pulls away from the sides and starts to form into a ball. This should take about a minute.

Place dough into the bowl of a stand mixer or a large bowl if using a hand mixer. Allow to cool for about 5 minutes.

With the mixer on medium-low speed, add eggs in one at a time. Do not add another egg until the one before has been completely absorbed into the batter. The batter will look smooth and glossy when ready. (Alternatively, you can mix in the eggs by hand. This just takes a bit longer. Mix each egg until completely absorbed before adding the next).

Mix in the cheese and the thyme.

Pipe or scoop the batter onto prepared baking sheets keeping at least 2" apart.

Place baking sheet in the oven and turn the heat up to 450F for 8 minutes (do not open the oven).

Turn the heat down to 350F and continue to bake for 8-10 more minutes. They should be puffed and airy on the inside and crusty on the outside.

gourges-cheese-puffs