ToMAYto, ToMAHto

I know I already posted a recipe for tomato bruschetta but I had the idea for this after sampling a similar treat at work. Aside from making the pesto, this recipe is easier to prepare than the traditional version, with the same flavors. What's great is that once the pesto is made, you can make as much or little as you want!

Pesto and Tomato Bruschetta

Printable version

Ingredients:

• 12 slices Italian bread
• 2-3 Roma tomatoes
• Pesto:
• 1c basil, loosley packed, chopped
• 1/2 Tbsp minced garlic
• 2 Tbsp pine nuts, chopped
• 1/4 c finely grated Parmesan cheese
• 1/2 c extra virgin olive oil
• 1/2 tsp salt
• 1/2 Tbsp white or balsamic vinegar*

Directions:

1) Prepare pesto: chop basil (requires more of a slicing action than chopping, or use scissors).

2) Put basil, pine nuts, garlic and salt into a blender or food processor.

3) Pour olive oil into blender and pulse until blended evenly.

4) Blend/process on a high setting until smooth.

5) Transfer to a small bowl.

6) Mix in cheese and vinegar.

7) Prepare bruschetta!: Preheat oven to 450 degrees.
8) Thinly slice tomatoes.

9) Place slices of bread on baking sheet.
10) Cook for 5-7 minutes until lightly toasted.
11) Remove bread from baking sheet.
12) Spread a thin layer of pesto sauce on each slice, place 2-3 tomatoes on each slice and top with Parmesan.

13) Enjoy!

*If you are making pesto for a different use, leave out vinegar.

Kangarookies

Here's a recipe for sugar cookies that is not only nice and simple but also doesn't taste like cardboard. They are even better if you decide to ice them!

You can obviously make any shape you want but I chose the kangaroo cookie cutter I won from Kirsti's blogiversary giveaway! She also posts recipes, and good ones, so go there. Now.

Kangaroo Sugar Cookies
(Printable recipe)

Ingredients:

• 1 1/4 c flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/2 c (1 stick) butter, softened at room temperature
• 1/4 c powdered/confectioners sugar
• 1/2 c granulated sugar
• 
  
• 1 tsp vanilla or flavored extract
• 1 Tbsp half and half or whole milk
• 1 egg

Icing:

• 1 c powdered sugar
• 1.5 Tbsp milk
• Optional: Food coloring of your choice

Directions:
Preheat to 375º
1) Combine flour, salt and baking powder in a small bowl.
2) In a large bowl, cream together sugars, vanilla, and butter with electric mixer.
3) Mix in vanilla and milk.
4) Mix in egg.
5) Split dough in half and wrap up in parchment or wax paper. *
6) Refrigerate for at least one hour.
7) Lay down a cutting board and sprinkle flour (I like to use a flour/powered sugar combo) on it and rub some on your rolling pin.

8) Take out half your dough, lightly coat it with flour and roll out to about 1/8" to 1/4" thick.
9) Cut out cookies with your cookie cutter and transfer shapes to parchment lined cookie sheet.

10) Bake for 10-12 minutes, until lightly browned.
11) Cool completely before icing.

My brother said they look like dinosaurs. He's kinda right.

Icing:
Mix together ingredients. Add more milk or sugar as needed. After icing, sprinkle with granulated sugar to make them sparkly.

1 c powdered sugar will give you about 1/2 c icing.

*If you don't want to make shaped cookes, skip refrigeration and just scoop tablespoon sized balls onto cookie tray and bake!

I also made starfish :)

Recipe Repost

I originally guest posted this recipe several months ago. I decided that now I want to feature it here for the convenience of all of my lovely followers! This is a quick, easy recipe with tons of flavor that everyone will enjoy! Serve as an appetizer or a light meal. 


Serves 4
Prep/cook time: 25 minutes




Artichoke Bruschetta
Printable recipe

Ingredients:

• 1 jar (about 6 oz) artichoke hearts, drained and chopped
• 3 scallions, chopped
• 3+2 Tbsp grated Parmesan cheese
• 2 Tbsp  mayonnaise (or sour cream if mayo freaks you out as it does me... I know.)
• 12 slices French bread (1/2" thick)

Directions:
1) Preheat oven to 450º F.
2) Mix artichokes, scallions, 3TBSP cheese and sour cream together in a small bowl and set aside.

3) Arrange bread slices on a baking sheet and toast for 4-5 minutes until lightly browned. I used my toaster oven.

4) Spread artichoke mixture evenly over the bread slices, about 1TBSP each.
5) Sprinkle with remaining 2TBSP cheese.

6) Return to oven for 1-2 minutes until cheese is melted and lightly browned.
7) Enjoy!

The Jerk Store Called, They're Running Out of YOU

When making this recipe I discovered that I hate cilantro. Therefore I am leaving it OUT of MY recipe and replacing with parsley. NOTE: Recipe requires 12 hours of refrigeration so plan accordingly.

Shrimp Ceviche
Printable recipe

Ingredients:

• 1lb raw shrimp
• 1/2 c + 1/4 c fresh-squeezed lime juice
• 1/4 tsp salt
• 2 Tbsp olive oil
• 1 jalepeno, minced
• 2 garlic cloves, minced
• 1 small cucumber, quartered and sliced
• 1/4 c red onion, sliced
• 1 Tbsp chopped fresh parsley
• 1 lime cut into wedges

Directions:
Curing  the Shrimp:
1) Peel, devein and cut shrimp into 1/2" pieces.
2) In a zip-lock bag(s), combine shrimp,1/2 c  lime juice, and salt.
3) Seal bag, squeezing out the air.
4) Squeeze the bag around to mix ingredients together.
5) Put in a bowl so the bag can stand up and refrigerate for 12 hours.
6) Shrimp should be opaque white and pink, and firm all the way through when fully cured by the lime juice marinade.

7) Test for doneness by cutting a piece open. If not ready, return to fridge for one hour and repeat the process until done.

Serving:
1) Combine shrimp with remaining ingredients.

2) Cover and chill for at least two hours to combine flavors.
3) Serve in a martini glass with a piece of lime.

It's the Great Pumpkin Cheesecake Pie, Charlie Brown!

This is a delicious variation on the popular classic! This pumpkin-cheesecake pie gives you the best of both pumpkin pie and cheesecake. Creamy, smooth, and amazing!

Pumpkin Cheesecake Pie

Printable recipe

Ingredients:

• 1 pastry for single-crust pie
• 1 8oz package cream cheese, room temperature
• 1/2 c granulated sugar
• 1/2 c light brown sugar, firmly packed
• 2 large eggs + 1 yolk
• 1/2 tsp vanilla extract
• lemon zest of one lemon, finely grated
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1 c canned pumpkin
• 2/3 c half-and-half

Directions:
1) Preheat oven to 350 degrees.
2) Zest lemon if not already done.
3) In a medium bowl, beat cream cheese with an electric mixer until smooth. Add sugars and blend until smooth again.
4) Prepare pie crust and bake for 5-7 minutes. If using a disposable pie plate, place on cookie sheet first.
5) Add remaining ingredients to bowl and blend until evenly mixed and smooth.
6) Pour the filling into pie shell, (still on cookie sheet).

7) Place in oven on the center of the oven rack.
8) Bake for 25 minutes.
9) Rotate pan 180 degrees and continue baking for 20 minutes, until the top is slightly puffed up. The center may be wobbly but should no longer be soupy.

10) Transfer pie to cooling rack and cool for at least 1/2 hour before moving to a refrigerator.
11) Cover loosely with aluminum foil and refrigerate for at least 4 hours before serving.

12) Serve with whipped cream or vanilla ice cream and enjoy!

1*) If you want to do something a little different, buy or make phyllo dough shells and for single sized servings!

2*) Bake 10 minutes for mini-muffin sized shells, or 20 minutes for regular muffin-sized shells.
3*) Refrigerate for at least 1 hour before serving.

Cookies and Milk

I wanted to make some cookies with ingredients I already had and these little gems are what I came up with. I was very impressed with how good these improvised peanut butter cookies. I threw in some chai tea mix and white chocolate chips for some gourmet style!

Peanut Butter Chai Cookies
Printable version

Ingredients:

• 1 1/4 c peanut butter
• 3/4 c brown sugar
• 1/4 c chai tea mix
• 1 large egg
• 1/2 c white chocolate chips

Directions:
1) Preheat oven to 400 degrees.
2) Combine first three ingredients in a bowl with an electric mixer.
3) Mix in the egg.
4) Stir in white-chocolate chips.

5) Scoop tablespoon-sized balls of dough onto ungreased cookie sheets.

6) Using a fork, flatten, making a crisscross pattern  on top of the cookies.

7) Bake 8-10 minutes.

8) Let cool before removing from cookie sheet.
9) Enjoy with a tall glass of cold milk!

Say, "Fromage"

After four straight weeks of dessert recipes I decided to give you something not sugary this week. This is my go-to for parties and you'll just love it. You just even leave out the chicken if you want to make it a vegetarian dish. If you're not putting it out for a party, you can skip the slow cooker parts.

Cheesy Buffalo Chicken Dip
Printable Recipe


Ingredients:

• 1 10-12.5 oz cans chunk chicken
• 1 8 oz packages cream cheese, softened
• 1/2 Tbsp Ranch dressing mix
• 1/2 cup Texas Pete Buffalo (or other) hot sauce
• 1/2 + 1/4 cups shredded cheddar cheese, divided

Directions
1) Set slow cooker to Low.
2) Drain chicken.

This is easiest to do if you only go 90% around with the can opener!

3) Heat chicken and hot sauce until heated through over medium-high heat.

I agree, this looks kinda gross. It will get better.

4) Add cream cheese and ranch dressing mix to the chicken mixture.

5) Continue to cook, stirring, until well blended and warm.

6) Mix in 1/2 c of the cheddar cheese then transfer mixture to a slow cooker. (Mix in all cheese and stir until melted if not using slow cooker.)

7) Sprinkle of the remaining cheese over top, cover, and cook on low setting until hot and bubbly.

8) Serve with your favorite tortilla chips!