Cucumber-Dill Yogurt Dip

Ingredients
2 cups plain whole milk yogurt
1/4 English hothouse cucumber, small dice (about 3/4 cup)
2 tablespoons minced fresh dill
1 teaspoon ground coriander
3/4 teaspoon red pepper flakes
1/2 teaspoon white wine vinegar
1 teaspoon kosher salt
Freshly ground black pepper
Serving Suggestion: Assortment of vegetables such as green beans, celery, cucumber, mushrooms, roasted beets, or boiled potatoes
Directions
In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed. Serve with an assortment of vegetables for dipping.

Per Tablespoon (does not include vegetables for dipping): Calories: 8; Total Fat: 0.5 grams; Saturated Fat: 0 grams; Protein: 0.5 grams; Total carbohydrates: 1 gram; Sugar: 0.5 grams; Fiber: 0 grams; Cholesterol: 2 milligrams; Sodium: 54 milligrams

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_202590_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Berry Cheesecake Pudding Salad

Ingredients

2 box instant cheesecake pudding (white chocolate pudding also works)

32 oz container of low fat strawberry yogurt

16 oz container of light cool-whip

16 oz frozen mixed berries, partially thawed

3 large fresh bananas, sliced

1 lb fresh strawberries, sliced

Directions

1. Pour yogurt into a large bowl and mix in pudding (it will be kind of lumpy).

2. Fold in the Cool-Whip (the lumps will go away as you stir it).

3. Add all of the fruit and stir to combine.

4. Keep refrigerated.

Broccoli Salad

- 1 head fresh broccoli, cut into bite size pieces
- 1/2 cup raisons
- 1/4 cup red onion, chopped
- 2 tablespoons white sugar
- 3 tablesppons white wine vinegar or rice vinegar (I prefer rice)
- 1 cup mayo
- 1 cup sunflower seeds
- 10 slices of bacon

1. Place bacon in large skillet cook over medium/high heat until evenly brown crumble and set aside.

2. In a salad bowl, toss together broccoli, raisins, and red onions. In a seperate bowl, whisk together the white sugar, vinegar, and mayo. Pour over brocooli mixture, toss, and coat. Refrigerate for at least 2 hours.

3. Before serving, sprinkle with sunflower seeds and bacon, toss and serve.

Jalapeno Jelly

Jalapeño Jelly- Vicki Mangum
1 poblano pepper
2 Large Green Bells peppers
12 Jalapeño peppers
5 Anaheim
12 Serrano
1 1/2 cup apple cider vinegar
2 1/2-4 cups of sugar
Pinch of salt
4oz. Pectin
You can roast this too! Either way is delicious! Serve over cream cheese and eat with veggies or crackers, smoked salmon.
or with Mexican dishes. So yummy!
Bring to a boil. Bottle.

Green Bean Casserole

Ingredients

• 1/3 stick butter
• 1/2 cup diced onions
• 1/2 cup sliced fresh mushrooms
• 2 cups sliced green beans
• 3 cups chicken broth
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1 (2.8-ounce) can French-fried onion rings
• Pinch House Seasoning, recipe follows
• 1 cup grated Cheddar

Directions

Preheat the oven to 350 degrees F.
Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Easy Breadsticks

Ingredients

• 1 baguette
• 3 tablespoons olive oil
• 1 teaspoon paprika
• Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.
Slice the baguette in half crossways, and cut away the very last bit of the heel ends. Take each baguette half and slice in half lengthwise (as if you were going to make a sandwich). You should now have 4 equal pieces of baguette. Cut each quarter lengthwise into 3 strips, yielding 12 breadsticks. Brush with the olive oil and sprinkle evenly with the paprika, salt, and pepper. Bake until golden, about 7 minutes. Serve standing upright in a vase or large jar.

Corn Casserole

Ingredients

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
• 1 cup sour cream
• 1/2 cup (1 stick) butter, melted
• 1 to 1 1/2 cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.(Paula Deen)
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Queso Roll-Ups

Queso Roll-Ups
by Mindy Rivers

Ingredients:

2 8-oz. packages cream cheese, softened
1 1-oz. package taco seasoning
1 10-oz. can Rotel, drained well
2-3 cups finely shredded mexican blend cheese
6 10-inch flour tortillas

With an electric mixer, beat cream cheese on medium speed until fluffy. Add taco seasoning and mix well. Spread each tortilla with cream cheese mixture. Sprinkle tortillas with Rotel (tomatoes and green chilies) then top with shredded cheese.

Roll each tortilla tightly then roll in plastic wrap. Refrigerate for 4-6 hours. When ready to serve, slice into pinwheels.

Spicy Baked Zucchini Fries with Marinara Dip

Ingredients:

3 medium zucchini sliced into 3" x 1/2" sticks

1 large egg white
1/3 cup seasoned bread crumbs
2 tbsp grated Romano or parmesan cheese
olive oil cooking spray
1/2 tsp garlic powder
cayenne pepper, to taste
salt
fresh pepper
1/2 cup marinara sauce or pesto

Directions:

In a small bowl, beat egg whites and season with salt and pepper.

In a ziplock bag, place breadcrumbs, garlic powder, cayenne pepper, cheese, salt/pepper and shake well.

Spray cookie sheet with olive oil spray (or rub with olive oil) and set aside.

Toss the zucchini sticks in the egg white, then transfer into bread crumb and cheese mixture and shake to coat.

Place the breaded zucchini in a single layer and spray more olive oil spray on top.

Bake at 425° for about 15 minutes, turn, and bake fro another 5-10 or until golden brown.

Serve with 1/2 cup marinara sauce or pesto for dipping.

Bacon-Jalapeño Cheese Ball

by Lisa Fain

Ingredients:

8 ounces cream cheese, room temperature
1/2 cup shredded cheddar cheese (2 ounces)
2 tablespoons chopped cilantro
1 clove garlic, minced
1/4 teaspoon ground cumin
Pinch of cayenne
1 teaspoon lime juice
1/2 teaspoon Worcestershire sauce
2 jalapeños, stems and seeds removed, diced, divided
6 pieces cooked bacon, crumbled, divided (about 6 ounces)
Salt to taste
1/4 cup chopped pecans, roasted
Crackers for serving

Directions:

Mix together the cream cheese, cheddar cheese, cilantro, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the diced jalapeños and half of the crumbled cooked bacon. Taste and adjust seasonings and add salt.

Place the roasted pecans and remaining diced jalapeños and bacon on a plate. Stir together so well mixed. With your hands, roll the cheese mixture into a ball, then place on the plate and roll in the jalapeños, bacon and pecans until covered.

Chill covered for at least an hour before serving. Serve with crackers.

Cheesy Mashed Potato Pots

Ingredients:

2 pounds red skinned or Yukon gold potatoes, peeled, if desired and cut up

1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Milk (optional)
1/2 cup whipping cream
1/3 cup shredded American or cheddar cheese
1/3 cup crumbled applewood smoked bacon
1/4 cup finely diced onion
Olive oil
Freshly ground black pepper (optional)

Optional add ins: diced ham, green onions, grated smoked gouda, grilled sweet corn, broccoli.

 Directions:

Finely dice 1/4 of a sweet onion and cool until translucent in a frying pan with olive oil. Set aside.

Preheat oven to 350 degrees F. In a covered large saucepan, cook potatoes in enough boiling water to cover for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with an electric mixer on low speed. Season with the salt and 1/8 teaspoon pepper. If necessary, add a small amount of milk for desired consistency. Fold in cooked bacon and onions.

Grease four 10- to 12-ounce individual casseroles or custard cups or a 1- to 1-1/2-quart casserole. Spoon potato mixture into prepared casserole(s). In a chilled medium bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl over); fold in cheese. Spoon cheese mixture over potatoes. Place casserole(s) on a baking sheet. Bake, uncovered, about 20 minutes or until lightly browned and heated through. If desired, sprinkle with additional black pepper.

Three Cheese Hasselback Potatoes

Ingredients

• 6 medium baking potatoes (8 to10 ounces each)
• 1 ounce lemon juice
• 1/3 cup butter, melted
• 1 tablespoon chopped fresh parsley
• 2 teaspoons sea or kosher salt
• 1 teaspoon ground black pepper
• 1 cup finely grated mixed Parmesan, gruyere and double Gloucester cheese

Directions

Preheat the oven to 400 degrees F.

Peel all the potatoes and, as you peel them, put them in a large container with 1 gallon water and the lemon juice to keep them from browning. Once they are all peeled, remove them from the water and pat dry. Then slice the potatoes about 1/4-inch apart and about three-quarters of the way through to create a series of uniform slices so that they are still joined together at the bottom. This should create a fan type finish to the potatoes.

Next, using a whisk, blend the butter, parsley, salt and pepper. Make sure to mix well. Dunk the potatoes into the butter mixture, making sure that the slits in the potato soak up the mixture as well. Place the potatoes on a baking sheet and bake for 20 minutes.

After 20 minutes, remove the potatoes, drizzle with any remaining butter and top with the cheese mixture. Bake the potatoes until the cheese is melted, an additional 10 to 15 minutes. Once melted, remove the potatoes and serve.

Josh's Tater Salad

Ingredients

• 2 pounds baby red bliss potatoes, halved or quartered
• Kosher salt
• 1/4 cup white vinegar
• 2 ribs celery, diced
• 1/2 small red onion, minced 
• 1/2 cup mayonnaise
• 1/4 cup pickled relish
• 2 tablespoons whole grain mustard
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh parsley
• Freshly ground black pepper

Directions

Place the potatoes in a large saucepan and add enough cold water to cover by 1-inch. Season the water generously with salt. Bring to a boil over medium-high heat. Once at a boil, reduce the heat to a simmer and cook until potatoes are tender, about 10 minutes.

Drain the potatoes and transfer to a large bowl. Add the vinegar and, using a rubber spatula, toss gently to combine.

Toss the potatoes with the celery, onions, mayonnaise, pickled relish, whole grain mustard, chives and parsley and taste for seasoning. Cover with plastic wrap and refrigerate until chilled and to let the flavors meld, about 30 minutes.

Mexican Sweet Corn Cake

Ingredients:

1/2 cup butter, softened (use real butter, not margarine)
1/3 cup masa harina
1/4 cup water
1/4 cup corn meal
1/3 cup sugar
1/4 teaspoon table salt
1/2 teaspoon baking powder
2 tablespoons milk or cream
1 1/2 cups fresh frozen corn

Instructions:
Preheat oven to 350.
Combine butter, masa harina, and water in a medium sized bowl and beat until creamy.
Add corn meal, sugar, salt, and baking powder on top of the creamed butter mixture and use a fork or whisk to lightly whisk just the dry ingredients together.  Beat the entire mixture until smooth.  Place corn in food processor (I leave mine frozen) and pulse until roughly broken up.  Add water and corn to bowl and mix until combined.

Spread mixture in an ungreased 8×8 inch pan and top with foil.  Place 8×8 pan inside a 9×13 inch pan and place both pans in oven.  Pour hot water in 9×13 inch pan just until it goes about an inch up the sides.  Bake for about 55 minutes.  Remove from oven, uncover, and let sit 10-15 minutes before serving.

Mango Quinoa Salad

2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper

*Quinoa can be cooked in water or broth.  I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.



Place cooked quinoa in a large bowl.  Add mango, red pepper, green onion, black beans, and cilantro.  In a small bowl combine vinegar, olive oil, and lime juice.  Whisk until smooth and pour on top of salad.  Toss to combine and add salt and pepper to taste.  Chill for at least one hour before serving.

Baked Macaroni and Cheese

Baked Macaroni and Cheese


Ingredients

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:

3 tablespoons butter
1 cup panko bread crumbs
1 cup of the cheesey GOLDFISH brand (make into crumbs)

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese, bread crumbs, and GOLDFISH.