Bruschetta

 1 loaf French bread

2 tomatoes, firm and ripe, finely chopped

2 red onions, finely chopped

1/2 tsp garlic, crushed

2 tsp fresh basil, chopped

2 tsp Parmesan, finely grated

1 pinch salt and pepper, to taste

1 Tbsp olive oil, to taste

Finely chop tomatoes and onions and place into a bowl.  Add garlic, basil and Parmesan cheese and stir through.  Add salt and pepper to taste and drizzle with olive oil.  Stir again.  

Slice French bread and brush each slice with olive oil.  Grill slices until toasty brown.  Spoon mixture onto bread and serve.

*Notes:  Can add crushed minced garlic to the olive oil before brushing the bread slices.

Makes 10

Red Velvet Peanut Butter Blossoms

Ingredients:

½ cup butter, room temperature

¾ cup creamy peanut butter

1 1/3 cup sugar

1 egg

2 tbsp milk

2 tsp vanilla

1 tsp red gel food coloring

3 tbsp unsweetened cocoa

1 ½ cups all purpose flour

1 tsp baking soda

pinch salt

¼ cup red sanding sugar

1 bag Hershey's Kisses (unwrapped)

Instructions:

1. Heat oven to 375 degrees
2. Beat butter, peanut butter, and sugar in a stand mixer for about 2 minutes on medium speed Turn mixer to low and add in egg, milk, vanilla, and red food coloring. Mix for about 30 seconds to incorporate, then turn mixer to medium-high and blend until light and fluffy.
3. In a separate bowl sift cocoa, flour, baking soda and salt. With mixer on slow add flour mixture to sugar mixture and beat until just combined.
4. Remove mixer bowl from stand. Shape dough into 1 inch balls. Set on a parchment lined baking sheet.
5. Pour red sanding sugar onto small plate or bowl.
6. Roll dough ball in red sanding sugar and place on prepared cookie sheet about 2 inches apart. (if want them extra chewy, chill for 10 minutes in the freezer before baking.)
7. Bake for 8 to 10 minutes.
8. While baking unwrap Hershey's Kisses. Once cookies are done baking, remove from oven and immediately press a chocolate Kiss into the center of each cookie. The cookie should crack around edges.
9. Allow cookies to cool to room temperature.

Friendsgiving Casserole

Prep: 1 hour 10 minutes Bake: 45 minutes

1 baguette torn into 1-inch pieces (about 6 cups)

7 tbsp unsalted butter

½ cup minced yellow onion

½ cup minced celery

1 garlic clove, minced

2 tbsp all-purpose flour

1 tsp garlic salt

1 tsp kosher salt ½ tsp freshly ground black pepper

1 ½ cups heavy (whipping) cream

5 cups shredded cooked chicken breast

1 cup sour cream

2 cups chicken broth

freshly cracked black pepper, for serving

3 green onions, minced (optional)

chopped fresh parsley (optional)

Holiday cranberry sauce

1. Lay the torn bread on a sheet pan and place it in a warm oven until dried out, 1 hour on low heat.
2. Preheat the oven to 325 degrees
3. In a medium saucepan, melt 3 tbsp of the butter over medium heat. Add the onion and celery and saute until tender and translucent, 6 to 8 minutes.
4. Add the garlic and flour and cook, whisking constantly, until fragrant but not burned, about 1 minute. Add the garlic salt, salt, and pepper and slowly pour in the cream. Cook, whisking often, until just at a simmer,about 5 minutes.
5. Spread the chicken in a 9x13 baking dish and spread the sour cream on top. Pour the cream sauce evenly on top and sprinkle on the bread cubes. Melt the remaining 4 tbsp butter, mix it with the chicken broth, and pour it over the casserole, coating the bread well.
6. Bake uncovered, until bubbling, about 30 minutes. Broil the last 3 or 4 minutes for a good toasty top. Top with freshly cracked pepper and a sprinkle of minced green onions and parsley, if desired.
7. Scoop out the casserole to serve with mashed potatoes, green beans, and cranberry sauce on the side.
8. Store in an airtight container in the refrigerator for 3 to 5 days.

Cheese Ball Bites

8 slices bacon

1 ½ oz (8 0z) blocks cream cheese, softened

1 cup shredded cheddar

1 tsp garlic powder

1 tsp paprika

kosher salt

freshly ground black pepper

1/3 cup freshly chopped chives

1/3 cup finely chopped pecans

18 pretzels sticks

1. In a large nonstick skillet, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then finely chop. Set aside.
2. Meanwhile, in a large bowl, stir together cream cheese, cheddar cheese, garlic powder, and paprika and season with salt and pepper. Use a cookie scoop to form mixture into 18 small balls and transfer to a parchment-lined baking sheet. Refrigerate until firm, 1 hour.
3. In a shallow bowl, stir together bacon, chives, and pecans.
4. Roll balls in bacon-chive-pecan mixture, insert a pretzel stick into each, and let come to room, temperature 15 minutes before serving. (If not serving right away, loosely cover with plastic wrap and return to fridge.)

Carmel Dip

8 oz. cream cheese
Mrs. Richardson Carmel syrup, 1/2 jar
Heath bars, crushed

Mix all ingredients in a kitchen aid until smooth. Serve with cut up apples.

recipe from Lauren Whiting

Pecan Bars

6 tablespoons butter
6 tablespoons shortening
3/4 cup powdered
sugar
1 1/2 cups plus 2 tablespoons flour
2 eggs
1 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
 1/2 teaspoon vanilla
3/4 cup chopped pecans

Glaze
1 1/2 cups powdered sugar
2 Tablespoons butter, melted
3 Tablespoons orange juice
1 teaspoon lemon juice

Preheat oven to 350 degrees. Cream butter, shortening, and powdered sugar.  Add1 1/2 cups flour and mix until combined.  Press evenly in the bottom of a 9x13-inch pan.  Bake for 13-14 minutes.

Mix remaining flour and the rest of the ingredients (except for the glaze ingredients) and spread over the hot crust.  Return pan to oven and bake 20 minutes more. Remove from oven.  While still warm, spread with glaze.  Cool completely and cut into bars.

recipe from Our Best Bites cookbook

Fresh-Squeezed Lemonade or Strawberry Lemonade

2 cups sugar
8 1/2-10 1/2 cups water, divided
1 cup fresh lemon juice (about 5-6 large lemons)
1/4 cup fresh lime juice (about 3 limes)
ice cubes for serving
Strawberry Sauce ice cubes for Strawberry Lemonade

Combine sugar and 2 1/2 cups water in a medium saucepan over medium heat.  Stir until sugar has dissolved and then simmer 5 minutes.  Remove from heat and cool about 20 minutes.
Add lemon and lime juices to sugar syrup.  Pour lemon-lime mixture into container.  Let stand one hour and then strain mixture and store until ready to serve.
When ready to serve, mix lemonade base with 6-8cups cold water.  Start with 6 cups and then adjust according to your taste.  Six cups will be very sweet; 8cups will border on watery. 

Strawberry Sauce
1 pint strawberries, washed, hulled, and roughly chopped
1/3 cup granulated sugar
1 teaspoon almond extract vanilla

Combine berries, sugar, and vanilla in medium saucepan and bring to a simmer over medium heat.  Cook for five minutes, stirring constantly and breaking strawberries up with a wooden spoon.

After five minutes, remove from heat and allow to cool before blending.  When cool enough, transfer the mixture to blender and pulse until desired consistency is reached.  Refrigerate unused sauce for up to 1 week or freeze for up to 3 months.

Place in ice cube containers and freeze.  I doubled the recipe. Add to lemonade to make Strawberry Lemonade.

recipe from Our Best Bites cookbook

Spinach Mandarin Poppy Seed Salad

8 oz. bag of baby spinach
1/2-1 head Romaine lettuce, chopped
1/2 thinly sliced medium red onion
1 large avocado, cubed
8 oz. mozzarella or Swiss cheese, shredded ( I used Swiss)
1 (12 oz) package bacon, cooked and crumbled
1 (12oz) can Mandarin oranges, drained
Poppy Seed Dressing, to taste

Combine all ingredients except dressing in a large bowl.  When ready to serve, toss with desired amount of salad dressing and serve immediately.  If you anticipate leftovers, just let your eaters dress their own salads because the dressing with make the greens wilt.

Poppy Seed Dressing
1/2 cup white or white wine vinegar
1 teaspoon kosher salt
a few turns of freshly ground black pepper
3/4 cup sugar
1 teaspoon mustard
2 Tablespoon sliced green onions
1/2cup vegetable oil
1 teaspoon poppy seeds

In blender, combine vinegar, salt, pepper, sugar, and mustard.  While the blender is running, add the green onion.  Continue running the blender and add the oil in a steady stream until it is fully incorporated into the dressing.
Pour the dressing into a serving or storage container and whisk in poppy seeds.  Serve over the salad.

recipe from Our Best Bites cookbook

Ham and Cheese Sliders

24 good dinner rolls
24 pieces of good honey ham
24 small slices Swiss cheese
1/3 cup mayonnaise
1/3 cup miracle whip

In a small bowl, mix together mayonnaise and miracle whip.  Spread onto both sides of each roll.  Place a slice of ham and a slice of Swiss cheese inside of each roll.  Close rolls and place them into a large baking dish or heavy cookie sheet.  Place very close together.

Poppy seed sauce
11/2 Tablespoons yellow mustard ( I used honey mustard)
1/2 cup butter, melted
1Tablespoon minced onion
1/2 teaspoon Worcestershire sauce
1 Tablespoon poppy seeds

In a small bowl whisk together all of the poppy seed sauce ingredients.  Pour evenly over all of the sandwiches.  You do not have to use all of the sauce just use enough to cover the tops.  Let sit 10 minutes or until butter sets slightly  Cover with foil and bake at 350 degrees for 12-15minutes or until cheese is melted.  Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy.  Serve warm. 

**sandwiches can be assembled a day ahead and kept in the fridge ready to bake.
recipe from Recipe Club

Chicken Pasta Salad

4 cups bow-tie pasta
4 cups cooked and cubed chicken
1/2 cup chopped green onions
1 (20 oz.) can pineapple tidbits, drained
1 1/2 cups mayonnaise (Best Foods)
1/4 cup red wine vinegar
2 tsp. salt
1/2 tsp. pepper
2 cups red grapes
1 cup pecan, coarsely chopped
1/2 cup Craisins

Cook pasta according to package directions; drain.  In a large bowl, combine all ingredients except grapes, pecans and Craisins.   Marinate mixture in refrigerator for several hours or overnight.  Add grapes, pecans, and Craisins just before serving.  Makes about 12 cups.