Guacamole

Another side dish we made and must say it was as good as the restaurant. And it was really easy.
2 ripe avocado's peeled and pitted
1 teaspoon salt
2 tablespoons lemon juice
1/4 cup chopped red onion
1 medium tomato halved
1/2 cup cilantro leaves
Place all ingredients in bowl and use a potato masher and squish.
Blend till mixed
do not over mix leave a little chunky.
Serve with chips.

Spinich Pinwheel appetizers

Our computer went haywire after some thing happened on some update. I had to reload everything and on the email I could not find the paper with our pass words for it. Its hell getting old and can't find stuff. A long with that we had to make something for the reception at the Crystal Springs Art show and I had to wait on getting the computer back up and running.
Here is the pinwheels they looked real pretty and would look real festive for Christmas with a sliver of red pepper rolled in the middle for color.
2 10 oz frozen chopped spinach, thawed and drained and squeezed dry with paper towels.
1 8 oz cream cheese softened
1/2 cup mayonnaise
1/2 cup sour cream
1 envelope ranch dip mix
1 jar bacon bits or to taste
4 green onions chopped
1 8 count flour tortillas
Mix cream cheese,sour ream and mayonnaise
add green onions bacon bits and spinach mixing thoroughly
spread mixture onto tortillas leaving 1/2 inch all around edge
roll up tightly and wrap in plastic
chill over night or at least several hours
cut end off and slice in 1/2 or 1/4 size.

Spinich and artichokes

This is a repeat as when I posted it the first time I did not have a photo.
It is also a recipe that was very popular a few years ago. Its some cheesy goodness.
10 0z box of frozen spinach
1 pkg of cream cheese cut in cubes
1 Tablespoon butter
1 small onion chopped
1 small jar marinated artichokes drained and chopped
1 teaspoon garlic
1 cup Parmesan cheese
1/2 cup mozzarella cheese
mushrooms chopped(optional)
To taste
salt
pepper
Greek seasonings (Cavenders)
Parsley
Basil
Red pepper,white pepper
Pre heat oven to 350
Cook spinach according directions on box, Pour in a colander and drain well.
In same pan melt butter and cook onion till clear then add artichoke and garlic stirring about 2 minutes. Now add spinach till warm.
Turn off heat and add cut up cream cheese and 3/4 of the Parmesan and mozzarella cheese, mushrooms, heavy cream blending well. Add seasonings to taste.
Pour into ovenproof dish, sprinkle with rest of Parmesan cheese and bake for 15 to 20 minutes till hot and bubbly. We also add mushrooms and mozzarella cheese

Miniature phyllo tart shells filled

This the last goodies that Lisa made and it was phyllo cups with pie filling in the cups. You can use what ever you want these were banana and raspberry filled with a little coconut sprinkled on top.

Fruit Dip

Another yummy from Lisa and Noel. We really liked this one and can't wait to make it. The strawberrys was the best with the dip I think.
The fruit dip is a package of cream cheese, a cup of brown sugar and a
teaspoon of vanilla. I added about a tablespoon of sour cream to thin
it a tad, but the original recipe does not call for it per Lisa.

Chili Dip

Here is a nother dip from Super Bowl Sunday from Lisa and Noel that was quick,easy and tasty.
A package of cream cheese, a can of chili with no
beans and shredded sharp cheddar on top.
Then you just put it in the microwave and heat it up til it's melty. serve with corn chips

Chicken Crescent Puffs

Well the Super bowl is over but the next few days I will be posting some of the goodies we had.
This is from Taste of Home recipes.
4 oz. cream cheese, softened
1/2 garlic powder
we added a little chopped onion
1/2 cup shredded cooked chicken
2 tubes 8 oz refrigerated crescent rolls
In a small bowl beat cream cheese and and garlic powder till smooth.
Stir in chicken and onion
Unroll crescent dough separate into 16 triangles. Cut each triangle in half lengthwise, forming two triangles. Place 1 teaspoon of chicken mixture in center of each. fold short side over filling and press sides to seal and roll up.
Place 1 inch a part on greased baking sheets,
Bake at 375 for 12 to 14 minutes or till golden brown.yield 32

Goat Cheese Craisin and Pecan Pinweels

I know the big V day is coming up and these make a tasty and attractive treat. Yes I know every one wants chocolate but these are also good. We first had these at Christmas.

2 8oz pkg of cream cheese very well softened

1- 5 1/2 oz chevre goat cheese.

1/2 cup finely chopped green onion(we added just a little bit more)

6 oz craisins

2/4 cup chopped pecans

4 large flour tortillas

In a bowl combine cream cheese chevre cheese green onions crasins and pecans.

evenly spread 1/4 of mixture on each tortilla and roll up tightly and wrap each in plastic wrap.

Refrigerate for several hours or overnight

Slice and serve makes about 32.

Hummus our take on the dip

We found a bunch of hummus recipes out there and kind of took a little of this and that to create our own.
I must say the first time we made it we must have had a bad batch of tahini because it was just nasty so it has been a while since we tried again but after our meal at the Greek fest we decided to give it another try. This time we used Krinos brand tahini and this one was much better.

3 cans garbanzo beans, rinsed and drained
1/3 cup plus 1 tablespoon tahini
3-4 cloves garlic
juice on 1/2 lemon (we added a little more)
1/2 teaspoon cumin (may add more to taste-we did)
3-5 tablespoons cold water
1 tablespoon olive oil
salt to taste
3-4 tablespoons yogurt
1 roasted pepper from jar.
we also added a little chipolata chili powder
paprika, fresh basil or Italian parsley to garnish also can use cilantro or mint. what ever you prefer.

Combine chickpeas with all ingredients except water and olive oil.
We used a food processor.
Mix till mixture becomes somewhat smooth. Add water as necessary to help with the blending, at end add olive oil and blend just to incorporate.
Serve with pita chips, pita bread or even corn chips

Radish Spread

As my wife and I were walking threw the grocery store she is looking at things and how they would look as a painting. This is what happened to the radishes. I had no idea on what to do with them other than eat in a salad but I found this recipe on the Zaar. We were going to my jam session and this is what I brought.



My wifes painting


Radish Spread Recipe 40 min 20 min prep

SERVES 6 , 2 cups

8 ounces cream cheese (softened)
1/2 cup butter or margarine (softened)
1/2 teaspoon celery salt
1/8 teaspoon paprika
1/8 teaspoon red cayenne pepper
1/2 teaspoon Worcestershire sauce
1 cup finely chopped red radish
1/4 cup finely chopped green onion
we added a couple of dashes of Tabasco Chipotle Sauce
Mix all ingredients together.
Chill.
Serve on rye rounds or crackers.

Tortilla Snacks

This is one of several yummy snacks from my friend Lisa AKA Mother of the Sky.



Tortilla Snacks
From About.com
Serve with with salsa.
Ingredients:
12 (14-ounce package) flour tortillas
8 ounces cream cheese, softened
1 cup sour cream
1 (4-ounce) can chopped green chilies
3 tablespoons chopped green onion
2 tablespoons finely chopped red bell pepper
12 ounces sharp Cheddar cheese, grated
1 cup salsa or picante sauce
Preparation:
Directions for tortilla roll-ups.
In a medium bowl combine cream cheese, sour cream, chilies, onion, red bell pepper, and Cheddar cheese. Mix thoroughly. Spread onto tortillas and roll up. Cover tightly and chill for 2 hours or overnight. When ready to serve, cut each roll into 1/2-inch slices. Serve with salsa or picante sauce. Makes about 8 dozen pieces of tortilla roll-ups.

Two Salsa's

We love Salsa and have been looking for one and trying different recipes. This is one where we used two recipes and we think it works. If you try, it let us know. We like spicy so if you do not cut back on the jalapenos

1 (14 ½ ounce) can tomatoes and green chilies drained, reserve juice.
1 (14 ½ ounce) can diced tomatoes drained, reserve juice.
1 to 2 jalapenos chopped, to taste.
½-cup yellow onions diced.
2 garlic cloves minced.
½-teaspoon cumin.
¼-teaspoon sugar.
2 tablespoons fresh cilantro chopped, to taste.
1 tablespoon fresh lime juice, to taste.
1/8 teaspoon hot pepper sauce, to taste.
Salt and Pepper to taste.


Place both cans of tomatoes in collinear and reserve juice in bowl.
In food processor or blender place jalapenos, onions and garlic, chop for 2 to 5 seconds.
Add the remaining ingredients and process until you have the consistency you like.
Use the reserved tomatoes juice to add liquid if you need it.
Place in glass bowl, cover and refrigerate over night.

Baked Havarti

This was very good and so easy.
by dojemi
10 servings
35 min 20 min prep
Change to: servings US Metric
#20
slices havarti cheese
1 (8
ounce) can refrigerated crescent dinner rolls
2
granny smith apples
<>
Place 1/2 the rolls on a cookie sheet and forming a rectangle shape.
Place 2 layers of cheese on top of the rectangle.
Make a rectangle out of the remaining rolls and layer on top of the cheese.
Seal the edges together.
Bake @ 350 degrees for 10-15 minutes or until golden brown.
Serve with sliced granny smith apples.

SPINACH AND ARTICHOKES: by Will Martin

This is one of our favorite recipes.

10 oz. Box of frozen spinach
pack of cream cheese
1 tablespoon of butter
1 small onion, chopped
1 small jar of marinated artichokes, drain and chopped
1 teaspoon of chopped garlic
1 cup of Parmesan cheese
¼-cup heavy cream

To Taste
Salt
Pepper
Greek season
Parsley
Basil
Red pepper, White pepper

To double dish use two boxes of spinach and two jar of artichokes and 2 cups of Parmesan cheese. Not the cream cheese or seasons.

Pre heat oven to 350 degrees
In a pan, cook spinach according to directions on box. Pour in to a collinear and drain well. Squeezes out as much liquid as possible.

In same pan melt butter and cook onion a little, then add artichokes and garlic and cook a little.
Add cooked spinach and heat up.

Turn off the heat and add cut up cream cheese and ¾ of Parmesan cheese and heave cream, blend well.
Add seasons to taste.

Pour in to an ovenproof dish and sprinkle the rest of the Parmesan cheese on top. Cover and bake for 15 to 20 minuets, until hot and bubbly.

This is good to put in Little Mushrooms or Portabella Mushrooms add some Mozzarella cheese and bake for 15 to 20 minuets at 350.