2 cups cut-up fresh asparagus
2 yellow sweet peppers, cut into thin, bite-size strips
2 medium red onions, sliced
8 fresh mushrooms, sliced
4 teaspoons olive oil
½ teaspoon salt
4 whole wheat flatbreads
½ cup grated Pecorino-Romano cheese (2 ounces)
2 cups halved cherry tomatoes
½ cup shredded mozzarella cheese (2 ounces)
Preheat oven to 475°F. Line a large baking sheet with parchment paper; set aside. In a large bowl combine asparagus, sweet peppers, onions, mushrooms, oil, and salt. Spoon vegetable mixture onto prepared baking sheet, spreading into an even layer. Roast for 10 minutes; remove from oven and set aside.
Place flatbreads on two large baking sheets; sprinkle Pecorino-Romano cheese evenly over flatbreads. Arrange the roasted vegetables and the cherry tomatoes evenly on flatbreads. Sprinkle with mozzarella cheese. Bake about 5 minutes or until cheese is melted.
For the egg rolls
4 oz. cream cheese, room temperature
2 c. shredded mozzarella cheese
3 c. shredded rotisserie chicken
1/4 c. hot sauce
4 green onions, thinly sliced
10 egg roll wrappers
Vegetable oil, for frying
For the dressing
1/2 c. ranch dressing
3 tbsp. crumbled blue cheese
2 tbsp. fresh dill, chopped
In a medium bowl, combine cream cheese with cheese, chicken, hot sauce, and green onions.
Place an egg roll wrapper on a clean surface in a diamond shape. Dampen your finger in water and wet the outside edges of the egg roll wrapper. Add a dollop of the filling crosswise in the center of the bottom half of the wrapper. Fold up bottom half and tightly fold in sides. Gently roll and seal. Repeat with remaining wrappers and filling.
In a large skillet over medium, heat 1/2-inch oil until it starts to bubble. Working in batches, add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
Make the dressing, in a small bowl, combine the ranch with the blue cheese and dill. Stir, smashing a bit with a spoon to break up the cheese into the sauce.
Serve warm with dressing for dipping.
12 oz cream cheese, softened to room temp (my packages are 8oz, so I used a package and a half)
1/2 cup sour cream
2 cups shredded chicken
1.5 Tbsp taco seasoning (choose your favorite)
1 1/2 cups shredded Mexican cheese
10 oz can of diced tomatoes with green chiles, very well drained
1 1/2 tsp garlic, finely minced
5 green onions, sliced thinly
3/4 – 1 cup cilantro, chopped finely (adjust to your tastes)
8 burrito sized flour tortillas
fresh minced cilantro, for garnish optional
Combine all ingredients in a large mixing bowl, stirring until well combined.
Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 – 1 inch border all around.
Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar. Place roll seam side down on prepared pan.
Repeat with remaining tortillas and place in refrigerator for 30 minutes to several hours to chill and firm up.
Use a sharp, serrated knife to slice roll into 1 inch pinwheels and serve.
1/3 c mayonnaise
1 Tbsp dijon mustard
1/2 tsp caraway seeds
1 c (4 ounces) cooked corned beef, sliced thin
1 c (4 ounces) slicedswiss cheese
1 c sauerkraut, rinsed, drained and patted dry with paper towels
1 pkg (10 ounces) refrigerated pizza crust dough
In medium bowl combine mayonnaise, mustard and caraway seeds.
Unroll dough onto a large ungreased cookie sheet. Gently stretch dough to 14 x 12 – inch rectangle. This works better when letting the dough warm up a bit. Cut dough lengthwise in half. Spoon half of the filling onto each piece, spreading to within 1 inch of edges.
Layer corned beef, swiss and sauerkraut onto dough.
From long side, roll each jelly – roll style; pinch to seal edges.
Arrange rolls seam side down, 3 inches apart. Bake in a 425 degree oven 10 minutes or until golden brown. Let stand 5 minutes. Cut into 1 inch slices.
Two 8-ounce packages cream cheese, cut into cubes
Two 6-ounce cans lump crabmeat, drained and shredded
One 10-ounce can condensed shrimp bisque
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons soy sauce
1 scallion, finely chopped
For the Won Ton Chips:
1 package won ton wrappers
Salt, to taste
For the dip:
Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.
For the won ton chips:
Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt and pepper
Preheat Oven to 350F Degrees
FOR THE FILLING:
2 c shredded chicken
2 tbsp. cilantro, chopped
3 tbsp. taco seasoning
1/8 c. chopped jalapeno peppers
1 pouch taco rice, cooked according to package directions
1 (15.25 oz) can of black beans, rinsed and drained
1 (14 oz) can of tomatoes, drained and rinsed
1 (14 oz) can corn, drained
1 package (16 oz) shredded cheddar cheese
FOR THE PEPPERS:
4-6 orange bell peppers,
1/3 c. chicken broth
Combine all filling ingredients together in a large bowl.
Wash the peppers, and cut jack-o’-lantern faces into the peppers with a sharp paring knife, making triangle eyes and noses, and pointy-teeth smiles. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the stuffing, and place them into the prepared baking dish so they lean against each other. Cover with foil.
Take dish out of the oven and remove foil to sprinkle a small amount of shredded cheese on top. Once topped with shredded cheese return to oven for an additional 5 minutes until cheese has melted.
8-oz cream cheese softened
1/2 cup pasta sauce
1 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
24 wonton wrappers
36 slices thin pepperoni
1 tablespoon dried Italian seasoning mix
Preheat oven to 400 degrees
Coat 12-cup muffin tin with non-stick spray or oil
Line each muffin cup with two wonton wrappers
Layer cream cheese, pasta sauce, mozzarella cheese and Parmesan cheese in each wonton cup
Top with 3 slices pepperoni each, and sprinkle with Italian seasoning
Bake for about 10 minutes or until edges are golden brown
Cool slightly, then enjoy!
1 17.3 ounce package frozen puff pastry
1/3 cup plus 2 teaspoons Pizza sauce or sour cream
½ cup plus 1 tablespoon shredded mozzarella
Thinly sliced red onion and red pepper
Fresh oregano or basil to garnish
Place oven rack in the center of the oven, and preheat oven to 400 degrees F.
Remove frozen pastry sheets from box and paper wrappings. Thaw pastry sheets at room temperature for about 40 minutes or until pastry unfolds easily, but pastry is still cold. Unfold pastry on a lightly floured surface, and remove any additional paper wrappings. Cut each sheet into 9 pieces by cutting down the fold lines, then cutting each row into three equal pieces.
Line two cookie sheets or baking sheets with parchment paper, and place 9 pastry squares on each baking sheet.
Spoon 1 teaspoon pizza sauce or sour cream into the center of each pastry square, and spread to a thin layer, leaving about a 1-inch space along each side. Sprinkle each square with ½ tablespoon shredded cheese, and top with sliced red onion and red pepper. Generously sprinkle each with Italian Seasonings.
Bake in 400 degree oven for 13-17 minutes, rotating trays halfway through baking time, until the pastry is golden brown and puffed. Carefully remove from oven, place on a serving tray, and garnish with fresh herbs. Devour.
6 cups frozen corn
½ cup sour cream
8 ounces cream cheese
1 cup shredded pepper jack cheese
⅓ cup shredded parmesan cheese
2 jalapenos, diced
8 slices of bacon
Salt and pepper, to taste
Serve with Cheez-It Grooves or Pringles
Place the bacon into a large pan and cook over medium-heat until fully cooked. Place the cooked bacon on top of a paper towel lined plate.
Place the corn, sour cream, cheese, shredded cheeses, diced jalapenos, and 4 slices of crushed bacon on top. Cook on high for 2 hours, mixing occasionally if you are able to do so. Serve with the rest of the bacon crushed on top. You can also serve with Cheez-It Grooves.
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 tablespoon butter (or oil)
1/2 teaspoon EACH: Italian seasoning, garlic powder, AND onion powder
1/8 – 1/4 teaspoon cayenne
2 (8 ounce) blocks full fat cream cheese, room temp
1/4 cup mayonnaise
2 tablespoons sour cream
2 teaspoon red wine vinegar
1 lb. deli-sliced roast beef, chopped (see notes)
2 1/2 cups shredded provolone cheese
Heat the butter in a skillet over medium-high heat. Add the onions and a pinch of salt. Stir as needed and let them soften and turn translucent, about 4-5 minutes. Add the bell peppers and let them cook for 1 minute, remove from heat. Stir in the Italian seasoning, garlic powder, onion powder, and cayenne. Allow the mixture to cool to room temperature before adding to the dip mix.
Position a rack in the center of the oven and preheat the oven to 400ºF. Add the cream cheese to a large bowl and whip it using a hand mixer for 30 seconds. You can also do this with a rubber spatula. The cream cheese should still have some resistance to it. Add the mayo, sour cream, and red wine vinegar and mix it together using a rubber spatula. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in the sautéed veggies, roast beef, and 1 1/2 cups of shredded cheese.
Spray a cast iron skillet or a 9×9 baking dish with nonstick cooking spray; add the prepared dip. Flatten out the dip and top with the remaining shredded cheese. Place the dish on a baking sheet to prevent spill over in the oven. Bake the dip for 20-25 minute. You can also pop it under the broiler for the last 1-2 minutes to get the cheese extra bubbly on top! Serve warm.