Bruschetta

Here you go Carrie. I added another topping that's good but takes longer then just a pre-bought pesto.

2 baguettes sliced and brushed with melted butter then broiled until light brown

Cheese layer
-4 oz cream cheese
-4 oz goat cheese
-2 cloves garlic pressed
Mix well and top all baguette slices after removed from broiler.

Toppings
Set these out in bowls so they can be added according to preference.

-Pesto- bought in the refrigerated section of the grocery store usually next to the refrigerated pickles- These are usually good enough by them selves just mix well so the olive oil gets incorporated.

-Tomato/Basil-
2 tomatoes diced and drained of juice
1 large sprig (about 6 leaves) fresh basil, chopped
1 TBL olive oil
pinch of salt and pepper
1 oz shredded mozzarella
Toss everything together and serve with baguettes.

-Alt. Tomato Basil from savingdinner.com
Serves 6-8

2 large tomatoes (or 6 smallish Roma tomatoes)
2 tablespoons chopped fresh basil
2 cloves garlic, crushed
2 tablespoons olive oil
2 teaspoons balsamic vinegar
1 pinch of sugar
4 tablespoons grated Parmesan
Salt and pepper to taste

In a medium bowl, mix together the tomatoes, basil, garlic, olive oil and vinegar. Salt and pepper to taste, then mix again. Now sprinkle the pinch of sugar, mix one more time and let sit covered on the countertop for a chance to let the flavors meld. Yum!

Pot Stickers

Dough
-flour
-salt
-egg
-oil
-water

Mix well and roll into log. Slice into sections. Roll out each section into about 3 in rounds with middle thicker then edge.

Pork Chive filling
-chives
-onions
-garlic
-ginger
-ground pork

Saute veges then add to pork. Mix well and put about 1 tablespoon of filling in the dough round. Brush edges with egg yolk and seal by pleating one side and pressing it to the other side. Pleat, press, pleat, press. Place in hot frying pan and add 1/2 inch of water. Cover and cook for about 5 minutes, until browned. Don't peak often.

Sauce
-soy sauce
-brown sugar
-rice vinegar

Mix all together

Swedish Meatballs (Ikea copycat)

I made a berry sauce to go with it, you can just use cranberry sauce. It's really good with boiled red potatoes or mashed potatoes (I use instant).

Recipe courtesy Alton Brown, 2005
See this recipe on air Monday Jul. 28 at 11:00 PM ET/PT.
Show: Good Eats
Episode: Great Balls of Meat

2 slices fresh white bread
1/4 cup milk
3 tablespoons clarified butter, divided
1/2 cup finely chopped onion
A pinch plus 1 teaspoon kosher salt
3/4 pound ground chuck
3/4 pound ground pork
2 large egg yolks
1/2 teaspoon black pepper
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
1/4 cup all-purpose flour
3 cups beef broth
1/4 cup heavy cream

Preheat oven to 200 degrees F.

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a 12-inch straight sided saute pan over medium heat, melt 1 tablespoon of the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

In the bowl of a stand mixer, combine the bread and milk mixture, ground chuck, pork, egg yolks, 1 teaspoon of kosher salt, black pepper, allspice, nutmeg, and onions. Beat on medium speed for 1 to 2 minutes.

Using a scale, weigh meatballs into 1-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds.

Heat the remaining butter in the saute pan over medium-low heat, or in an electric skillet set to 250 degrees F. Add the meatballs and saute until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to an ovenproof dish using a slotted spoon and place in the warmed oven.

Once all of the meatballs are cooked, decrease the heat to low and add the flour to the pan or skillet. Whisk until lightly browned, approximately 1 to 2 minutes. Gradually add the beef stock and whisk until sauce begins to thicken. Add the cream and continue to cook until the gravy reaches the desired consistency. Remove the meatballs from the oven, cover with the gravy and serve.

Chicken Salad-Stuffed Tomatoes

4 Servings
Total Time: 15 min

Tuna, seafood or tofu salad would be a tasty filling for plum tomatoes as well.

NUTRITIONAL INFORMATION

1 serving: Calories 51; Carbohydrates 6g; Cholesterol 12mg; Dietary Fiber 1g; Fat 2g (Saturated Fat 1g); Potassium 214mg; Sodium 76mg

INGREDIENTS

4 plum tomatoes
1/4 cup chicken salad
Freshly ground pepper
2 teaspoons sliced fresh chives

DIRECTIONS

Scoop out insides of tomatoes with a melon baller. Fill with chicken salad. Sprinkle with pepper and chives.

Asiago Crisps

Ingredients:
1 1/2 cups coarsely grated fresh Asiago cheese

1/2 teaspoon coarsely ground black pepper


Directions:
1. Preheat oven to 375°F. Coarsely grate cheese using Deluxe Cheese Grater. On Rectangle Stone, divide cheese into six small piles, spreading evenly to form 4-inch disks. Sprinkle evenly with black pepper. Bake 14-15 minutes or until golden brown. Immediately remove disks one at a time from baking stone and fold into a taco shape using Large Spreader. Carefully place crisps, folded side up, onto Stackable Cooling Rack; cool completely. Serve with Vegetable Ribbon Salad, if desired.

Yield: 6 crisps

Nutrients per serving: (1 crisp): Calories 110, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 1 g, Protein 6 g, Sodium 270 mg, Fiber less than 1 g
Cook's Tip: The weight of 1 1/2 cups freshly grated hard cheese is between 3 and 4 ounces. Lightly pack cheese when measuring.


Crisps can be made up to 1 day in advance. store them in an airtight container or a large resealable plastic food storage bag.



Crisps can be make with grated fresh Parmesean or Romano cheese, if desired.

Variation: Large Asiago Crisp: Spread cheese onto Large Round Stone, forming a 12-inch circle. Bake 18-20 minutes or until golden brown. Cool completely and break into pieces. Serve with Quick Chicken Primavera Risotto, if desired.

Veggie Lover's Pizza Dip

Ingredients:
1/4 cup chopped broccoli

1 container (8 ounces) light garden vegetable cream cheese spread

1 garlic clove, pressed

1/4 cup (1 ounce) grated fresh Parmesan cheese, divided

1/2 cup (2 ounces) shredded mozzarella cheese, divided

1 cup spaghetti sauce

Pantry Italian Seasoning Mix (optional)

Assorted vegetable dippers such as broccoli florets, carrot rounds, celery sticks, red and green bell pepper strips, yellow squash or zucchini slices


Directions:
1. Preheat oven to 350E°F. Chop broccoli using Food Chopper. In Classic Batter Bowl, combine cream cheese, broccoli and garlic pressed with Garlic Press; spread over bottom of Small Oval Baker using Small Mix 'N Scraper(R).

2. Grate Parmesan cheese using Deluxe Cheese Grater. Sprinkle half of the cheeses over cream cheese mixture. Top with sauce, spreading evenly. Bake 15-20 minutes or until bubbly. Sprinkle with remaining cheeses and seasoning mix, if desired. Serve with assorted vegetable dippers.

Yield: 2 cups (16 servings)

Nutrients per serving: (2 tablespoons dip and 1/2 cup vegetables): Calories 70, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 10 mg, Carbohydrate 5 g, Protein 4 g, Sodium 210 mg, Fiber 1 g

Cook's Tip: Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.

Layered Sun-Dried Tomato Dip

Ingredients:
1 package (8 ounces) cream cheese, softened, divided

1/4 cup prepared basil pesto

1/2 cup sun-dried tomatoes packed in oil, drained and chopped

1/4 cup (1 ounce) grated fresh Parmesan cheese

1 container (8 ounces) sour cream

1 garlic clove, pressed

2 teaspoons Pantry Italian Seasoning Mix

1/4 cup pitted ripe olives, sliced

1 tablespoon finely chopped fresh basil leaves

Additional chopped sun-dried tomatoes (optional)

Toasted French bread slices (optional)

Directions:
1. Preheat oven to 350E°F. In Classic Batter Bowl, combine half of the cream cheese and pesto; mix well using Small Mix 'N Scraper(R). Spread over bottom of Small Oval Baker.

2. Blot excess oil from tomatoes using paper towel. Dice tomatoes using Utility Knife. Grate Parmesan cheese using Deluxe Cheese Grater. In clean batter bowl, combine remaining cream cheese, tomatoes, Parmesan cheese, sour cream, garlic pressed with Garlic Press and seasoning mix; mix well. Spread cream cheese mixture evenly over pesto mixture. Bake 20-25 minutes or until hot and bubbly.

3. Meanwhile, slice olives using Egg Slicer Plus(R). Finely chop basil using Pizza Cutter. Sprinkle olives and basil over dip. Garnish with additional chopped sun-dried tomatoes, if desired. Serve with toasted French bread slices, if desired.

Yield: 16 servings or 24 sample servings

Nutrients per serving: (2 tablespoons dip): Calories 120, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 25 mg, (2 tablespoons dip): Calories 120, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 2 g, Protein 3 g, Sodium 135 mg, Fiber 0 g


Cook's Tip: Prepared basil pesto is often packaged in tubs and can be found near the refrigerated fresh pasta in the grocery store.

Sun-dried tomatoes are available in the condiment or Italian specialty food section of the grocery store.

Italian seasoning can be substituted for the Italian Seasoning Mix, if desired.



To toast French bread slices, preheat oven to 375E°F. Place bread, cut 1/4 inch thick, on Large Round Stone. Bake 10-12 minutes or until lightly browned.

Touchdown Taco Dip

Touchdown Taco Dip

1 can (9 oz) bean dip
4 oz cream cheese, softened
½ cup sour cream
1 tbs. taco seasoning mix
1 garlic clove, pressed
1 ounce cheddar cheese, shredded
2 green onions with tops, thinly sliced
¼ medium tomato, seeded and diced
¼ cup pitted black olives, sliced
1 tbs. finely chopped fresh cilantro
Tortilla chips
Additional sour cream (optional)

Preheat oven to 350*. Using Small Mix n Scraper, spread bean dip over bottom of Small Oval Baker. In Classic Batter Bowl, combine cream cheese and taco seasoning. Using Measure-All Cup add sour cream to Batter Bowl. Press garlic over scram cheese mixture using Garlic Press. Mix well. Spread cream cheese mixture evenly over bean dip. Grate cheese over top using Deluxe Cheese Grater. Bake 15-20 minutes or until cheese is melted. To prepare toppings, remove stem from tomato with Cook’s Corer. Dice tomato and thinly slice green onions with Utility Knife. Slice olives with Egg Slicer Plus. Finely chop cilantro using Pizza Cutter. Sprinkle tomato, onions, olives and cilantro over dip. Garnish with additional sour cream loaded into the Easy Accent Decorator (or use spoon), if desired. Serve with tortilla chips.

Clubhouse Chicken Squares

2 packages (8 oz each) refrigerated crescent rolls
1 package (8 oz) cream cheese
2 tbs. mayonnaise
1 garlic clove, pressed
1 tsp. All-Purpose Dill Mix
1 chicken, cooked & chopped
½ small cucumber
2 Roma tomatoes, diced
½ cup cheddar cheese, grated
6 slices bacon, cooked & dried so they are crispy

Preheat oven to 375*. Unroll crescent rolls in Bar Pan, leave in rectangle shape (cover the entire bottom of pan). Roll dough with Baker’s Roll. Bake 12-15 minutes or until golden brown. Let cool completely. Add mayonnaise to softened cream cheese with Measure-All Cup into Batter Bowl. Add dill using Adjustable Measuring Spoons. Add garlic using Garlic Press. Mix with Small Mix n Scraper. Spread over top of crust. Cut cucumber in half. Use the Corer (or Cooks Corer) to seed cucumber. Slice cucumber with Crinkle Cutter. Shred cheese with Deluxe Cheese Grate. Chop Chicken and bacon with Food Chopper. Slice tomatoes with Utility Knife. Top cream cheese with chicken, cucumber pieces, diced tomatoes, shredded cheese and bacon. Slice into squares with Pizza Cutter. Serve Immediately.

Taco Ring

½ pound ground beef, cooked and drained
½ package taco seasoning mix
1 cup medium cheddar cheese, shredded
2 tbs. Water
2 packages (8 oz each) refrigerated crescent rolls
1 medium green pepper
½ head of shredded lettuce
1 medium tomato, diced
1 small onion, chopped
½ cup whole black olives, slices
1 cup salsa
Sour Cream

Preheat oven to 375*. Combine cooked meat, water and taco seasoning in Batter Bowl. Shred cheese into Bowl using Deluxe Cheese Grater. Chop onion with Food Chopper, add to mixture. Mix well using Small Mix n Scraper. Place crescent rolls in a circle on Large Round Stone with points out (to look like a “sun” shape), leaving a five inch circle in the center. Roll dough together with Baker’s Roll. Scoop meat mixture over ring. Fold points over mixture and tuck points of crescent rolls into middle of shape (not all filling will be covered). Brush egg white on top and sprinkle with almond slices. Bake 20-25 minutes or until golden brown and not doughy. V-cut green pepper around top, remove top and seeds. Fill with salsa. Shred lettuce. Slice olives with Egg Slicer Plus. Place pepper in center of ring (once it’s out of the oven). Arrange lettuce in center of ring around pepper. Top lettuce with tomato, olives and pepper. Garnish with sour cream.

Chicken Sandwich Ring

2 cups cooked chicken, chopped
1 cup broccoli, chopped
½ cup red bell pepper, chopped
1 garlic clove, pressed
1 cup medium cheddar cheese, shredded
½ cup mayonnaise
2 tsp All-Purpose Dill Mix
¼ tsp salt
2 packages (8 oz each) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbs. slivered almonds

Preheat oven to 375*. Chop chicken, broccoli and red pepper with Food Chopper, put into Batter Bowl. Press garlic into Batter Bowl with Garlic Press. Grate cheese into bowl with Deluxe Cheese Grater. Using Measure-All cup, add mayonnaise to Batter Bowl. Add dill mix and salt using Adjustable Measuring Spoons. Mix contents of Batter Bowl using Small Mix n Scraper. Place crescent rolls in a circle on Large Round Stone with points out (to look like a “sun” shape), leaving a five inch circle in the center. Roll dough together with Baker’s Roll. Scoop filling into a circle around ring. Fold points over mixture and tuck points of crescent rolls into middle of shape (not all filling will be covered). Brush egg white on top and sprinkle with almond slices. Bake 25 minutes or until golden brown and not doughy.

Southwest Salsa Pizza

2 packages (8 oz each) crescent roll dough
1 package (8 oz) cream cheese, softened
1 garlic clove, pressed
¼ cup minced fresh cilantro
4 Roma tomatoes, seeded and chopped
½ cup green pepper, chopped
2 Tbs. chopped red onion
1 large ripe avocado, peeled and sliced
salt and fresh ground pepper to taste

Preheat oven to 350*. Unroll crescent rills and arrange triangles with points towards the center of Large Round Stone. Roll seams together with Baker’s Roll. Bake 12-15 minutes or until golden brown. Cool completely. Combine cream cheese and 2 tbs. cilantro in Batter Bowl. Press garlic into Batter Bowl using Garlic Press. Mix well and spread over crust using Small Mix n Scraper. Chop vegetables with Food Chopper. Top pizza with vegetables and sliced avocado. Season with salt and pepper.

Spanakopita

This recipe is by no means easy but definitely worth it. It is always the center of attention at get-togethers or parties!

SPANAKOPITA

A delicious Greek Pastry

1 clove Garlic
¼ cup butter (for garlic, spinach mixture)
1 cup butter (melted on low for basting)
1 package spinach
1 package phyllo dough—found in the freezer section of your grocery store. (needs to be fully thawed before starting)
1-2 packages feta cheese

Finely chop garlic, then sauté on Medium Heat with ¼ cup butter. Once garlic begins to brown, add spinach. Cook until spinach is done, approximately 7 minutes. Leave spinach mix on stove on Low Heat. Melt 1 cup butter in a separate pan on low heat. Keep heat on low and move on to dough.

Keep the phyllo dough in the fridge until ready to use because once it is open, it will begin to dry out. Keep your unused strips covered with a damp towel or cloth. Phyllo dough is very thin so when you work with it you will need to be careful not to tear it. Pull one layer of Phyllo dough apart
from the pack and lay it flat across the counter. With a basting brush, baste dough with the melted butter from the stove. Do this with two more layers so you've formed a 3 layer sheet. Cut dough into 2-3 inch strips.
Add spoonful of spinach mix at the top of the phyllo strip. Then continue folding in triangles down to the bottom of the strip in a triangle shape. (See image) The closing edge should stick to seal the triangle; if it doesn't, just apply a little of the melted butter to the edge and seal it up.

Place on cookie sheet, then baste with butter after the strip is formed. Check them at about 15-20 minutes. Use a wooden toothpick to test the center. Essentially, what you're after is for the cheese to be melted and the layers of phyllo cooked. This is delicious warm, but many prefer it at room temperature. (Personally I like it a few minutes out of the oven!)

Stuffed Avocados

This is kind of like an aggrandized version of guacamole but more filling. It tastes good by itself or you can serve it as a dip with tortilla chips, which go really well with it. You can make it in advance just mix everything together but not the avocados, leave them whole until right before serving.

Difficulty level: easy
Total preparation time: 10 min if you use precooked chicken

2 Avocados
1 onion diced
2 tomatoes diced
4 oz cooked chicken diced (the cans, rotisserie, or leftover chicken works great)
2 boiled eggs diced
2 Tbl Mayo

Cut the avacados in half and take out the pit. Then scrap out all of the avacado into a bowl, save the shells. Add the rest of the incredients and mix well till it all creams together. For individual servings, dish the "stuffing" back into the avacado shells. Serve on a plate with a spoon and tortilla chips. You can also serve the hole thing together without the shells in a bowl for buffet style.

Veggitarian: leave out chicken