marinated cheese

This marinated cheese is one of my favorite appetizers served with Triscuits, of course. 

marinated cheese
1/2 cup olive oil
1/2 cup white wine vinegar
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 cloves garlic, minced
1 (2 ounce) jar diced pimiento, drained
1 (8 ounce) block sharp cheddar cheese
1 (8 ounce) block any white cheese

Chop green onions and parsley until fine.
Combine oil, vinegar, sugar, basil, salt and pepper.  Add garlic, onions, parsley and pimiento and combine well.  Set marinade aside.
Slice cheese into 1/4-inch slices.  Arrange cheese slices alternately in shallow dish.  Pour marinade over cheese slices.  Cover and marinate 8 hours.

 


 

chocolate eclair dessert

This is a dessert recipe that my friend Ruth used to make when she hosted Partners in Medicine events.  It's delicious!

chocolate eclair dessert (my friend Ruth D.)
1 stick butter
1/4 teaspoon salt
1 cup water
1 cup flour
4 eggs
2 small packages instant vanilla pudding (or use chocolate pudding!)
3 cups milk
8 ounces cream cheese, softened
8 ounce container Cool Whip

Bring to boil water, butter and salt.  Remove from heat, cool slightly and add the flour.  Stir well with a wire whisk.  Add the eggs 1 at a time stirring well between.  Spread the mixture onto a large greased baking sheet.  Bake at 400 degrees for 30 minutes.  It bakes up puffy and lumpy.  Mix the pudding with 3 cups milk, add the cream cheese and beat well.   Spread the pudding onto the cooled crust.  Top with Cool Whip.  Drizzle with chocolate syrup and nuts.

What I have to say- I cooked my pastry on two half-size baking sheets because my refrigerator is not wide enough to store a full size baking sheet...just something to keep in mind.  Makes a ton!

fried ice cream

This dessert is terrific!  My husband took a bite and said, "This is amazing!"  This will be a fun dessert to pull out when guests are over because it is really good and it's unique.

fried ice cream (blog: Cookbook Junkies) 
2 quarts vanilla ice cream, softened
5 cups Rice Krispies or cornflakes
1 1/2 cups butter
1 1/2 cups brown sugar
1 1/2 cups chopped nuts, optional
1/2 teaspoon cinnamon


Melt butter and add brown sugar and cinnamon.  Add cereal and nuts.  Put 1/2 of mixture in bottom of a 9x13 pan.  Scoop softened ice cream over mixture.  Put remaining cereal mixture over ice cream and freeze 4-5 hours before serving.  Cut into squares and serve with caramel, chocolate and strawberries.


What I have to say-  Instead of using a 9x13-inch pan I used two 8x8-inch pans so I can pull one out another time.

artichoke cheese squares

I have always loved these.  They are soft, savory, tangy and just down-right.  My mom used to make them for all sorts of special occasions when I was a kid- baby showers, bridal showers, etc.  When she made them I always got one and only one before she was off to the event.  One artichoke cheese square?  One?  I was always so disappointed.  So this time I ate half the pan as an appetizer before dinner and since my kids don't care for them I ate a few more at 2am when I couldn't fall back to sleep.  Now that I'm the mom I can have as many as I want.

artichoke cheese squares (my mom)
2 jars marinated artichoke hearts
1 onion, chopped
1 clove garlic, minced
4 eggs
1/4 cup bread crumbs
1/4 teaspoon salt
1/8 teaspoon oregano
dash hot sauce
1/2 pound grated Cheddar cheese
2 tablespoons fresh parsley, chopped

Drain the marinade from one jar of the artichokes into a large skillet.  Drain and discard the marinade from the second jar.  Chop the artichokes and set aside.  Add the onion and garlic to the skillet and cook and stir until the onion is tender then add the artichokes.  Beat the eggs in a bowl and add the crumbs, salt, pepper, oregano, and onion mixture.  Stir in the hot sauce, grated cheese and parsley.  Turn into a 7x11-inch greased baking dish.  Bake in a preheated oven for 30 minutes at 350 degrees.  Cool in them pan then cut into 2-inch squares.

thai ribbons

This is one of the very first recipes I made in college as part of my meats class.  I took this recipe home and made it for my family during Christmas break that first year and my family loved it.  I think they still make it.  My own little family loves it.  You really do have to buy the flank steak- it's very tender and you can eat it right off the skewer, which kids love.  They'll eat anything on a stick!  Serve it up with some nice jasmine rice and broccoi.

thai ribbons (meats class with Carma Sutherland)
1 pound flank steak
1/3 cup teriyaki sauce
1 tablespoon each finely chopped ginger root and vegetable oil
1 clove garlic, minced
1/4 teaspoon crushed red pepper
1 teaspoon sesame seeds, can be toasted

Soak 30 6-inch bamboo skewers.  Combine teriyaki sauce, ginger root, oil, garlic and red pepper.  Cut steak, across grain, into 1/4-inch thick slices; place slices in a plastic bag.  Pour marinade over steak, turning to coat.  Tie bag securely and marinate 15 minutes.  Pour off marinade.  Thread each slice onto a bamboo skewer.  Place ribbons on rack in broiler pan so surface of meat is 3-4 inches from heat.  Broil 2 minutes on each side.  Sprinkle with sesame seed.

tricolor tortellini salad

This was one of the salads that was served at my wedding reception.


tricolor tortellini salad
2 package (10 ounces each) tricolor tortellini
1/4 cup fresh basil leaves
2 green onions, cut into 2" pieces
2 tablespoons parsley
1 tablespoon snipped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
1/4 cup champagne vinegar
2 medium tomatoes, chopped
8 ounces feta cheese
1/3 cup sliced black olives


Cook tortellini as directed on package.  Drain and cool.
Chop basil, onions, parsley and dill and place in a blender.  Add salt, pepper, oil and vinegar.  Process until well blended.  Toss tortellini with dressing, tomatoes, cheese and olives.  Refrigerate until serving.

yummy easy rolls

My friend Leslie brought these delicious rolls to a Christmas party our family hosted a couple years ago.  I remember thinking they were gorgeous and almost felt guilty that she spent so much time on them.  She said she just used Rhodes rolls.  That's when she and our friend Annie had a little conversation about how great Rhodes rolls are and why would you ever make homemade when you can buy them just as good or better.  Good reasoning.

yummy easy rolls (my friend Leslie S.)
Rhodes rolls, frozen (you can buy a bag of 36)
1/2 cup melted butter
2 tablespoons parsley
2 tablespoons onion flakes
1/2 cup parmesan cheese

Dip frozen rolls in herbs/butter, thaw and cook according to package directions.

What I have to say- Leslie also uses a "Jamaican Jerk" or creole seasoning.  Simple dip the rolls into butter then into the creole seasoning.  She says those are pretty darn tasty too.