Cauliflower Sticks

1/4 of a large head of cauliflower “riced”

1 teaspoon olive oil

2 cloves garlic, grated or minced

1 large egg (white), lightly beaten

1/2 Cup low fat mozzarella cheese

1/2 teaspoon dried Italian herb seasoning, divided

Preheat the oven to 350F and spray a 9 by 5-inch loaf pan cooking spray. The recipe I followed called for lining the pan with parchment paper, but since I didn’t have any, I made my own small pan using aluminum foil. Be sure to still spray it though or it will stick (I learned my lesson there).

To “rice” the cauliflower, grab your cheese grater and go to town as if you were grating cheese. When you’re done, you should have about 1.5 cups lightly packed. Place the riced cauliflower into a microwavable bowl and microwave until softened, about 5 minutes depending on your microwave (no need to add any water). While that is cooking, heat the oil in a small skillet over low heat and add your garlic until softened and smelly – I used minced garlic bits instead of cloves. When your cauliflower is softened, add the garlic mixture, lightly beaten egg white, Italian seasonings, and 3/4 of your low fat mozzarella. Be sure to leave 1/4 of the cheese for the topping! Stir and mix well, then spread onto your prepared pan.

The recipe I used said to bake at 350F for about 30 minutes. My oven, however, needed something much different so be sure to watch these closely. I baked mine at about 400F for about 40 minutes so you may have to play around with your oven to find the right baking temperature. Bake until they start to turn golden brown. Remove from the oven, flip the loaf over so the bottom side is now on top, and bake for another 10 minutes or so.

Now it’s time to add the remaining cheese and a sprinkle more of the Italian herb seasoning. Place back in the oven until the cheese is melted and golden. Cut into pieces and serve hot or warm. I did find that if you let them sit for a little, they will harden slightly and make them easier for dipping (it was hard to wait though!)

Heat up your marinara sauce and serve! I found this online so excited to try it! 

Marshmallow Cream Cheese Fruit Dip

• 8 oz. cream cheese (softened)
• 1 jar (around 8 oz.) marshmallow cream
• 1 T. lemon juice
• 1 t. vanilla

I found this online.

Argentine Fried Bread

I got this from my sister as well. I am excited to try it:)

2 c. flour                      1 c. milk

1 T. baking powder       1-2 t. olive oil

1 t. salt

1. Mix dry. Add milk and oil.
2. Knead 5 min. Rest 5 min. 
3. Make a circle whatever size you want...can make them huge if you want, I did small.  Fry in oil 1 1/2” deep.
4. Dip in hot chocolate or eat with butter and powdered sugar or like a scone.

Breadsticks

I got this from my sister I am going to try it:)

BEST! Breadsticks...Finally

2 1/4 t. yeast                    2 T. butter, soft

1 1/2 T. sugar                   2 t. salt (or less)

1/4 c. warm water             3 T. butter, melted

4 1/4 c. flour                     1/4 t. garlic (less)

1 1/4 c. warm water           Big salt and parmesan

1. Put yeast, sugar, water together for 10 minutes.
2. Add Flour, water, butter, salt and knead for 3 minutes.
3. Roll into a 2-foot log, cut into 16 pieces (1 1/2” wide).  Knead each piece and make a 6” breadstick. LET RISE 1 HOUR.
4. Mix butter and garlic and brush on. 
5. Bake at 375 for 13 minutes. Brush with butter again. Sprinkle salt and parmesan.

Strawberry Jam

8 cups small strawberries

4 cups sugar

juice of 2 lemons (6 Tablespoons of lemon squeeze)

1. Layer strawberries and sugar in a large bowl. (Make sure not to mix it just layer one after another you should layer it probably three to four times). Cover and leave overnight. (NOT in the fridge)

2. The next day, scrape the strawberries and their juice into a large, heavy pan. Add the lemon juice. Gradually bring to a boil over low heat, stirring until the sugar has dissolved. (Yes it said low heat it took FOREVER for my strawberries to get to boil it will take prob 30 min to get to that point this is where my patience got a little thin).

3. Boil steadily for 10-15 minutes, or until the jam registers 220 degrees Fahrenheit on a sugar thermometer. (I suggest to use the thermometer because it took a lot longer for my jam to get to 220 it took about another 10-15 min.)

4. Alternately test for setting by spooning a small amount of jam onto a chilled saucer. Chill for 3 minutes, then push the jam with your finger; if wrinkles form on the surface, it is ready. Cool for 10 minutes.

5. Pour the strawberry jam into warm sterilized jars, filling them right to the top. Cover and seal while the jam is still hot and label when the jars are cool. Serve with whatever you like. This jam can be stored in a cool dark place and should keep for up to one year.

Victoria's Six Minute Magic Bread

Victoria is such a wonderful cook! Everything tastes soooo yummy! You should check out her blog anyhow here is her bread recipe and it so good.

Put the following into the bowl of your Kitchenaid or Bosch mixer, in this order:

1/2 cup sugar or honey (either works fine)

2 teaspoons salt

3 cups hot water from the tap

1 cup canola oil (or butter–if it is cold, cut it up first)

4 cups whole wheat flour (from about 2 cups whole wheat)

5-6 cups white flour (reserve a cup for kneading)

2 level tablespoons active dry yeast

Mix all ingredients in your mixer using the dough hook attachment for six minutes. (Setting 2 on a Kitchenaid) Meanwhile, warm your oven slightly 250 degrees(I turn mine on for exactly 2 minutes). Check your dough. It should be pulling away from the sides of the bowl. If it is too sticky, add a little flour, until it comes to the right consistency. Don’t make it too stiff, or your bread will be dry.

Butter a large bowl. Turn dough into the buttered bowl, and then turn it over to coat both sides in butter. Cover with a kitchen towel and place in your warm oven (make sure the oven is turned off, and that it is not too hot... you don’t want to kill the yeast). Set the timer for one hour and twenty minutes.

After one hour and ten minutes, form the dough into three loaves and place in lightly buttered loaf pans. The way I like to form my loaves is to press them with my hands into a rectangle that is the width of the long end of the bread pan (about 9 inches) and about twice that long. Then I roll the rectangle up, making sure to leave no air pockets (which turn into holes in your bread), and placing the roll in the pan seam-side down. This makes really beautiful round-top bread.

Place the loaves back in the warm oven and cover them with the towel again. Set the timer for 25-30 minutes. After 30 minutes, take the towel off. The loaves should be rounded about an inch above the top of the loaf pans. If they are not, give them another five minutes. Then turn on the oven to 350 degrees (you don’t need to preheat). Set the timer for 30 minutes again. After 30 minutes, remove the bread from the oven, and immediately turn the loaves out of the pans and place upright on a rack to cool completely. Any loaves that you don’t eat immediately hot from the oven with butter and honey, you can place in plastic bags, but only when they are completely cool.

To make white bread, rather than wheat, just use white flour in place of the wheat. You might reduce the second rise time to about 22-25 minutes, as the white loaves tend to rise a little faster. You may also use just a pinch less yeast for white loaves.

Recipe: www.vixlove.blogspot.com

Pico de Gallo

2 cups tomatoes, diced into 3/8 pieces

1/2 cup white onions

2 Tablespoons chopped cilantro

1 1/2 Tablespoons stemmed, seeded, and minced jalapeno

2 teaspoons freshly squeezed lime juice

1/2 teaspoon salt

Combine all ingredients and serve chilled

Spicy Chicken Lettuce Wraps

1 lb. boneless chicken breasts

1 lb. package of Grren Giant Creat a meal Frozen Lo Mein Stir Fry meal starter

2 Tbsp purchased chili-garlic sauce

2 Tbsp soy sauce

3 Tbsp oil

2 garlic cloves, minced

1 Tbsp sugar

2 Tbsp peanut butter

2 Tbsp water

8 large leaves Bibb lettuce

1 1/2 cups grated carrots

1/3 cup chopped peanuts

1/4 cup finely chopped green onions

2 Tbsp fresh cilantro (optional)

Combine frozen sauce from pkg, chili garlic sauce and soy sauce. Mix well. In pan, combine chicken, 1/4 cup soy sauce mixture and 2 Tbsp oil. Cook 5-6 min. Remove chicken from pan. Heat remaining oil. Add 3 Tbsp soy sauce mixture, garlic and veggies and noodles. Cook 6-8 min. Add to remaining soy sauce mixture sugar, peanut butter, and water. Wrap ingredients in lettuce. Serve with Lettuce and Peanut Butter Sauce.

"Mall Pretzels"

1 (.25 oz) pack dry yeast

2 Tbsp brown sugar

1 1/8 tsp salt

1 1/2 cup warm water

3 cups flour

1 cup bread flour

2 cups warm water

2 Tbsp baking soda

2 Tbsp melted butter

2 Tbsp kosher salt

1. In a large bowl dissolve yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour. Knead on floured surface until smooth and elastic, about 8 minutes. Put it in a greased bowl and turn to coat the surface. Cover and let it rise for one hour.

2. Combine 2 cups water and baking soda in an 8 in square pan.

3. After dough rises, cut into 12 pieces. Roll each into a 3 fot rope, pencil thin or thinner. Twist into pretzel shape and dip into the baking soda solution. Place them on parchment covered cookie sheets and let them rise for 15-20 min.

4. Bake at 450 degrees for 8-10 min or until golden brown. Brush with melted butter and sprinkle kosher salt.

Note: First roll to equeal 1-2 ft long, let rest and do the others, then roll to the 3 ft to prevent breaking.

Almost Famous Cheddar Biscuits

1 3/4 cup flour

1 Tbsp plus 2 tsp baking powder

2 1/1 tsp sugar

1/4 tsp salt

3 Tbsp vegetable shortening (room temp)

4 Tbsp cold unsalted butter, cut into 1/2 inch pieces

6 oz. grated yellow cheddar cheese (about 1 1/4 cups)

3/4 cup whole milk

For the Garlic Butter

3 Tbsp unsalted butter

1 clove smashed garlic

1 tsp chopped fresh parsley

1. Position a rack in the upper third of the oven and preheat at 425 degrees. Lightly mist a large baking sheet with cooking spray.

2. Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.

3. Drop the dough onto the baking sheet in scant 1/4 cup portions, 2 in apart, and bake until golden, 15-20 min.

4. Meanwhile, make the garlic butter; Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

I found this recipe in a food network magazine and this is really really good!

Sweet Corn Tomalito

6 cups frozen corn thawed and drained

3/4 cup milk

1/4 cup butter

1/2 cup prepared moza (make a paste with water)

2/3 cup sugar

3/4 cup cornmeal

3/4 tsp baking powder

3/4 tsp salt

1/4 cup milk

Preheat 250 degrees

1.Blend 3 cups corn and milk until smooth

2. Whip butter, maza, and sugar until light and fluffy

3. Add all ingredients, mix well

4. Pour into 9*13 pan, cover tightly with aluminum foil place into a larger pan and fill the other pan with water.

5. Bake 1 1/2- 2 hours

7 Layer Dip

First layer: 2 cans been dip

Second layer: 3 avocados, 2 tspn lemon juice, 1/2 tsp salt 1/4 tsp pepper, (Mix all together)

Third layer: 1 cup sour cream, 1/2 cup mayo, 1 pkg taco seasoning (3T), (Mix all together)

Fourth layer: 2 cans black olives chopped

Fifth layer: 1 cup sliced green onions

Sixth layer: 3-4 cups chopped tomatoes

Seventh layer: 8 oz. grated cheddar cheese

Guacamole

4 diced avocados

4 Tablespoons lime juice

4 teaspoons minced cilantro

3 teaspoons minced red onions

4 minced tomato concasse (skin and remove seeds)

4 teaspoons olive oil

Mix together. Season to taste with salt and pepper.

Chipped Beef Dip

12 oz. cream cheese

8 oz. sour cream

8 oz. diced green chilis

3 green onions chopped

2 1/2 oz. dried chipped beef (jar)

1 loaf shepherds bread

Mix and chill 24 hours in oven pan. Cover and bake 1 1/2 hours at 350 degrees, stirring occasionally. Shell out bread. Save center pieces for dipping. Pour in dip and serve.

Cheese Ball

2-8 oz. cream cheese

1-8 oz. crushed pineapple

2 cups finely chopped pecans

1/4 cup finely chopped green pepper

2 Tablespoons minced onion

1 Tablespoon Lawry's salt

Mix together using 1/2 of nuts. Roll in other half of the nuts.

Refrigerate.

Herb Rolls

1 can buttermilk biscuits
1/4 cup butter
1 1/2 tsp parsley flakes
1/2 tsp whole dill seeds
1/4 tsp onion flakes
1 Tbsp grated Parmesan cheese

Melt butter.

Mix all ingredients to the butter except biscuits.

Cut biscuits in quarters.

Dip pieces in butter mixture on both sides.

Bake at 375 degrees for 15 min. or until golden brown.

7 layer dip

Technically this is a five layer dip but you can put on olives and guacamole if you would like.

1 can re-fried beans
1 tsp ground cumin
1/2 tsp garlic powder

1 pint sour cream
1 package McCormick taco seasoning

2 cups cheddar cheese
1 cup Monterrey Jack cheese

green onions
tomatoes

Mix the re-fried beans, ground cumin, and garlic powder together then spread it in a 9 *13 pan.

Mix the sour cream and taco seasoning together and layer on top of the beans mixture in the pan.

Cut up tomatoes and lay on top of the sour cream mixture.

Cut up green onions and lay it on top of the tomatoes.

Combine both cheeses then lay it on top of the tomatoes.

Cover and refrigerate until desired.

Rolls

1 Tbsp yeast
1/3 cup sugar
2 cup hot water
1/3 cup oil
1 tsp salt
4-5 cup flour

Preheat oven 350* Combine yeast sugar and hot water and let sit for 5-10 min. Add the salt and oil. Add in the flour one cup at a time. Knead the dough. Let it double in size. Push the dough back down roll into balls and let it rise double it's size. Cook for 10-20 minutes.

Breaded Bell Peppers

4 small red bell peppers, halved, cored and seeded
2-3 Tbsp capers, chopped
10-12 black olives
2 garlic cloves, finely chopped
2-3 ounces mozzarella, grated
1-1 ½ ounces fresh white bread crumbs
½ cup water
3 Tbsp. olive oil
1 tsp finely chopped fresh mint
1 tsp chopped fresh parsley
Freshly ground pepper

Preheat 350 F. Butter a shallow ovenproof dish. Place the peppers tightly together in the dish and sprinkle over the chopped capers, black olives, garlic, mozzarella and bread crumbs. Pour over the water and olive oil and then sprinkle with the mint, parsely and freshly ground black pepper. Bake 30-40 min. until the topping is crisp and golden brown.