Zucchini Alfredo

Recipe & Photo Courtesy AllRecipes.com
INGREDIENTS:
1 (12 ounce) package uncooked egg noodles
3 tablespoons vegetable oil
2 cloves garlic, minced
4 cups shredded zucchini
1/2 cup milk
4 ounces cream cheese, cubed
1/2 cup chopped fresh basil
salt and pepper to taste
grated Parmesan cheese (optional)

DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.

Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.

Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Bob's Salsa

Recipe Courtesy Bob Kelley, Photo Courtesy Google.com
This is a base recipe to add to. If you like it spicy, add some peppers. If you want more tomatoes, add more. You get the point.

INGREDIENTS:
20-ish tomatoes
5 onions (I like red)
7 jalapenos/other hot pepper (optional, of course)
5 carrots (the better to see you with)
2 stalks celery
1/4 cup salt
1/8 cup sugar (neither Bob nor I use that)
3 cloves garlic (I used about 6)

DIRECTIONS:
A few options here:
1) Bosch it
2) Cuisinart it
3) Chop it (if you don't have the previously mentioned awesome kitchens appliances).
Size does matter. The smaller the better.

Simmer it all for 20 minutes. Pack into hot, sterilized jars.

If you have a pressure canner, process for 15 minutes. If you don't, water bath it for 25 minutes. If you aren't going to can it, refrigerate it and eat it within 2-3 weeks.

Red Lentils & Rice

Recipe & Photo Courtesy RobbingPeter Blog
Perfect for when you need a cheap meal or need to make something quick with pantry items.
By the way, Garam Masala is now a normal spice in grocery stores. Keep it on hand, it's wonderful!

INGREDIENTS:
2 T Canola Oil
1 lg Onion, chopped
1 T Garam Masala
3 C Water
3/4 C dried red lentils (rinsed & picked)
1 C long-grain rice
2 T Butter
Salt & Pepper to taste

DIRECTIONS:
Heat oil over medium high heat, add onions and stir frequently until they start to get brown around the edges. Add garam masala and stir for another minute or so. Dump in 3 cups of water carefully (water & hot oil you know – spatter city) and bring to a boil.

Add rice & lentils and return to a boil. Reduce to simmer and cook for about 20 minutes. I pulled mine with about 3 minutes to spare and it was still overcooked. But then again I cook on a gas range and managing a simmer on a gas range is as about as easy as juggling rabbits.

Stir in butter and add salt & pepper in increments until it tastes good to you.

Egg Rolls

Recipe & Photo Courtesy AllRecipes.com
INGREDIENTS:
1 pound ground pork, beef, chicken or mini shrimp
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll wrappers
2 tablespoons sesame seeds (optional)

DIRECTIONS:
Season meat with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.

In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.

Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.

Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Mini Quiche

Courtesy Kendra Benson

INGREDIENTS
Dough:
1-1/3 c butter, softened
8 oz. cream cheese
2-2/3 c flour

Filling:
1 pkg Stouffer's Spinach Soufflé, thawed
1 sm jar Real Bacon Bits
Dried minced onion flakes
1 c swiss cheese, finely grated
2 eggs
1 c half-and-half

DIRECTIONS
Spray a mini muffin pan with cooking spray. Preheat oven to 350 degrees.

Mix butter and cream cheese together. Add flour and mix thoroughly until combined. Place 1-inch balls of dough into mini muffin pan. Using a tart shaper dipped in flour, push into dough balls and shape dough into tarts.

Fill each cup with a pinch of onion flakes, bacon bits and a baby spoon size of spinach soufflé. Whisk together eggs and half-and-half. Fill cups with egg mixture and top with a sprinking of swiss cheese. Bake for 20-30 minutes or until golden brown on top.

Three-Cheese Walnut Spread

Courtesy Pampered Chef

INGREDIENTS
1/2 cup coarsely chopped walnuts, toasted
1 package (8 ounces) cream cheese
1/2 cup (2 ounces) crumbled blue cheese
1/2 cup (2 ounces) shredded mozzarella cheese
1/8 teaspoon coarsely ground black pepper
1 tablespoon snipped fresh parsley
Apple wedges, pear wedges or assorted crackers (optional)

DIRECTIONS
Preheat oven to 350°F. Place walnuts in a 2-cup capacity baking dish. Bake 18-20 minutes or until lightly toasted.

Meanwhile, in a large bowl, microwave cream cheese on HIGH 1 minute or until softened. Add blue cheese, mozzarella cheese and black pepper; mix well.

Remove baking dish from oven to a wire cooling rack. Carefully pour walnuts into cheese mixture; mix well. Spoon cheese mixture back into baker, spreading evenly.

Bake 8-10 minutes or until cheese is slightly melted. Garnish with parsley. Serve with apple or pear wedges or assorted crackers, if desired.

Seven Layer Dip

Courtesy Kendra Benson

INGREDIENTS
1-1/2 lbs bround beef
1 pkg taco seasoning
1 (16 oz.) can refried beans
4 c shredded Mexican-blend cheese
1 (8 oz.) cont. sour cream
1 c guacamole
1 c salsa of your choice
1 (6 oz.) can black olives

DIRECTIONS
Follow directions of taco seasoning package for ground beef.

Layers ingredients as follows in a 9x13-inch baking dish:

1- Refried beans
2- 2 c Shredded Mexican-blend cheese
3- Seasoned ground beef
4- Sour cream
5- Guacamole
6- Salsa
7- 2 c Shredded Mexican-blend cheese
8- Black olives

Serve as is or heated in the oven. Serve with tortilla chips.

Kalamata Olive Spread

Courtesy Pampered Chef

INGREDIENTS
1/2 cup kalamata olives (about 20-24)
2 tablespoons snipped fresh parsley
1 package (8 ounces) cream cheese, softened
2 tablespoons mayonnaise
1 small garlic clove, pressed
Toasted baguette slices or assorted crackers (optional)
Finely diced red bell pepper
Additional snipped fresh parsley

DIRECTIONS
Using an olive pitter, pit olives. Finely chop olives. Snip parsley using kitchen shears. In a large bowl, whisk cream cheese, mayonnaise, parsley and garlic until smooth. Gently stir in olives.

Spread on toasted baguette slices, if desired. Garnish with finely diced red bell pepper and additional snipped parsley.

Easiest Artichoke Dip

Courtesy Kraft Foods

INGREDIENTS
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) artichoke hearts, drained, chopped
2 Tbsp. butter, melted
1 clove garlic, minced
1/4 cup fresh grated Parmesan cheese

DIRECTIONS
Spread cream cheese onto bottom of microwaveable 9-inch pie plate.

Mix artichokes, butter and garlic; spoon evenly over cream cheese. Sprinkle with Parmesan cheese.

Microwave on HIGH 1 min. or until heated through. Serve with Triscuit Crackers.

Meatball Appetizer with Cream Sauce

Courtesy Kendra Benson

INGREDIENTS
1 bag frozen meatballs (enough for 9x13 baking dish)
2 T butter or margarine
2 T flour
1/4 t dried thyme
salt and pepper to taste
1 (14 oz.) can chicken broth
2/3 c whipping cream
2 T dried parsley

DIRECTIONS
Preheat over to 350 degrees.

Melt butter in saucepan over medium heat. Stir in flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil. Cook and stir 2 minutes until bubbly.

Put frozen meatballs in a 9x13-inch baking dish. Cover with sauce.

Bake for 20-25 minutes. Sprinkle with parsley.

Serve with Lingonberry preserves, if available.

Crab Rangoons

Courtesy AllRecipes.com

INGREDIENTS
1 quart oil for deep frying
1 (8 ounce) package cream cheese, softened
2 (6 ounce) cans crabmeat, drained and flaked
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 (14 ounce) package wonton wrappers

DIRECTIONS
In a large, heavy sauce pan heat oil to 375 degrees F.

In a medium bowl, mix cream cheese, crabmeat, garlic powder & paprika.

Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with water, fold over the mixture and pinch to seal (or fold up corners for a fancier look).

In small batches, fry the wontons 3 to 5 minutes, or until golden brown.