Cucumber Crudité Dip

1 large Seedless Cucumber, peeled

1 tsp.  Salt

8 oz. Cream Cheese, softened

2 T.  Sour Cream

2 tsp. Chopped Fresh Thyme

1 tsp. Lemon Zest

1/4 tsp. Finely Ground Black Pepper

Directions:

Combine the cucumber and salt in the bowl of a food processor fitted with a metal blade. Process until the cucumber is puréed; strain the mixture through a fine strainer and set aside.

Place the cream cheese, sour cream, thyme, zest, and pepper in a small bowl and stir until smooth. Add the pureed cucumber and stir to combine, cover, and refrigerate until ready to serve. Garnish with fresh thyme, if desired, and serve with fresh raw vegetables.

Display Veggies & Dip in a non-traditional way to make them more appealing.

Cheesy Mushroom Pull-Apart Bread

Ingredients (serves 4-6)

For the Mushrooms:

12 oz sliced mushrooms

1 Tbsp butter

1 Tbsp chopped fresh thyme

For the Bread:

1 unsliced loaf sourdough bread

12 ounces Provolone cheese, thinly sliced

1/2 cup butter, melted

1/2 cup finely diced green onion

2 teaspoons poppy seeds

Instructions:

For the Mushrooms:

Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the mushrooms. Cook 4-5 minutes until they start to sweat. Add the thyme and continue to cook another 2-3 minutes.

Set mushrooms aside and allow to cool.

For the Bread:

Preheat oven to 350 degrees.

Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.

Place loaf on a foil-lined baking sheet.

Insert cheese slices between cuts. Pour the mushrooms between the cuts. Use your fingers to push the mushrooms down into the loaf.

Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet.

Bake at 350 degrees for 15 minutes.

Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Crunchy Oven-Fried Cheese Ravioli

1 pound frozen cheese ravioli (about 40 pieces)

3 egg whites, lightly beaten

1/4 cup whole wheat pastry flour

1 3/4 cups panko breadcrumbs

1/2 cup seasoned bread crumbs

3 tablespoons grated Romano cheese + more for topping

pinch of salt

1/4 teaspoon pepper

Marinara sauce for dipping

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. Add egg whites to one bowl, and in a larger bowl mix flour, bread crumbs, panko, Romano, salt and pepper.

Bring water to a boil and cook ravioli for half of the recommended time. I let mine boil for a little over 2 minutes, then drained them and quickly spray through them with nonstick spray to help them not stick together. Once cool to the touch, dip each ravioli in egg whites then coat thoroughly with the breadcrumb mixture, pressing to adhere. Place on the wire rack and repeat until finished. Spray each with a quick hit of nonstick spray. Bake for 15-18 minutes, or until crispy and golden.

Serve hot with marinara for dipping. Use individual cups for serving sauce.

Katy's Turkey Stuffing

Turkey Stuffing (the ingredients follow but you are left to your own interpretation as to the proportions!!!

Package of cinnamon rolls—stale or dried out Package of corn bread – stale or dried out Package of regular stuffing
Cook together: onion, celery and sausage (however “spicy” you like)

Mix above ingredients together and add butter and chicken broth

Janet's Tomato Artichoke Soup

Tomato Artichoke Soup



4 T. butter or olive oil


1 large onion -- finely chopped


1 T. minced garlic


1 tsp. dried thyme


1 15 oz.can artichoke hearts -- coarsely chopped


1 28 oz.can chopped tomatoes -- with juices


4 cups chicken or vegetable broth


1/2 teaspoon salt


1/4 teaspoon ground black pepper


1 cup sour cream



In a large saucepan, heat butter or olive oil and sauté the onion for 5 minutes until soft. Add the garlic and thyme and sauté another minute. Add the artichoke hearts, tomatoes, chicken broth, salt, and pepper. Cover; simmer for 30 minutes. Add the sour cream, stir well and simmer for 5 more minutes. Taste for seasoning.

*Variation: I like to buy the quick cooking Uncle Bens Long Grain and Wild Rice. I cook the rice while the soup is simmering and then add it to the soup a few minutes before serving.

Jamie's Toffee Malt Cookies

Toffee Malt Cookies
1C. Butter
1/2 C. Sugar
1/2 C. Brown Sugar
2 Eggs
I packet of instant vanilla pudding (3.4 oz)
1 tsp. Vanilla
2 1/4 C. Flour
1 C. Oats
1 tsp. Baking Soda
1/2 tsp. of Salt
1. C Chopped Whoppers
3/4 C. Toffee Bars Chopped

Cream butter and sugars. Add eggs, pudding and vanilla.
Mix flour, oats, soda and salt.
Combine both mixtures.
Fold in candy.
Bake 350 for 12 minutes

Heather's Chinese Chicken Salad

Chinese Chicken Salad

SALAD MIXTURE:

1 bag of shredded cabbage

3 c. cooked, shredded chicken

2 T. sesame seeds (toasted)

½ cup slivered or chopped almonds (toasted)

¼ cup green onions (chopped)

2 pkgs. Dry Ramen noodles – chicken or oriental flavor (Sprinkle flavor packets over salad).

DRESSING MIXTURE:

2 T. sugar

2 T. vinegar (white or rice vinegar)

½ cup oil (if doubling recipe do not double oil)

1 T. sesame oil

1 tsp. soy sauce

Pinch of pepper & salt

PREPARATION:

Toast the almonds and sesame seeds in the oven at 350 degrees for 10 minutes, until lightly browned. In a large bowl or container, toss with shredded cabbage and other salad mixture ingredients.

In a separate, smaller bowl, mix together the dressing ingredients. Pour dressing over salad mixture and toss. Chill and serve. Enjoy!