Fresh Fruit Dip

Recipe for 'Fresh Fruit Dip' coming soon!

Crusty Garlic Bread

There are days, when I get home from the shop, when I am just too tired to cook. Everyone has days like that. Fortunately, my husband has some type of radar that picks up my mood the second I walk through the door. And before I get a chance to say, "How was your day honey?", we're together in the kitchen throwing something together.

It doesn't seem to matter what we decide on for dinner...steak, chicken, or just a nice green salad with Italian dressing. Because, more often than not, the garlic bread is the last thing we put on our plates before we leave the kitchen.

This Crusty Garlic Bread is a "9", on my scale of good recipes. The only thing better, in my book, is adding it to leftovers, from the night before. We always save the leftovers. But by the next evening they're almost always gone. Because Roger normally takes them to work with him, for his lunch. But every once in awhile I get lucky. When he forgets to check the refrigerator.

Crusty Garlic Bread

by Phillis Allard

2 loaves French Bread; cut lengthwise
2 cloves Garlic; finely minced
2 tbsp Olive Oil
2 tbsp Parmesan Cheese; finely grated
2 tbsp fresh Parsley, chopped
½ tsp Paprika
2 tsp fresh Marjoram (¾ tsp dried)
½ tsp dried Thyme
2 sheets Aluminum Foil

Preheat oven to 350º. In small bowl mix garlic and olive oil, and set aside. In another small bowl combine Parsley, Thyme, Marjoram, Paprika, and Parmesan Cheese. Mix very well. Cut french bread into two equal halves, lengthwise, and brush all exposed center parts of bread with garlic and oil mixture. Then sprinkle the herb and cheese mixture over the top of bread, as evenly as possible.

Wrap each loaf in Aluminum Foil, and bake on a cookie sheet for 15 minutes. Open foil and fold down around sides of bread so that entire top of bread is exposed. Change stove setting to Broil, and toast top portion of bread for 1-2 minutes, until lightly toasted. Check bread often to make sure tops do not burn. When finished toasting, immediately remove from oven, and cool for 30 seconds. Transfer bread to cutting board and slice as desired. Serve warm.

(Note: I'm working very hard to find and correct any mistakes I have made. Thanks for understanding, and have a great day.)
Blessings!

Monterey Ranch Loaf

by Verlie Cox

1 French Bread
2 cup Monterey Cheese; grated
¾ cup Ranch Salad Dressing
2 tbsp Butter; melted, room temp
2 tbsp fresh Parsley, finely chopped
3 strips fresh bacon, fry well and crumble

Slice bread lengthwise. Brush well with melted butter. Cook under broiler until top is golden brown. Remove and set aside. In small skillet, fry bacon until crispy. Remove from pan and blot excess grease with paper towel or napkin. When bacon is cool to the touch, break into small pieces. Set aside.

In bowl; mix cheese and salad dressing. Spread cheese mixture on top of bread and bake at 350' for an additional 10-15 minutes, until cheese melts and appears toasted slightly on top.

Remove from oven. Sprinkle with fresh parsley and bacon pieces. Cut bread and serve hot.

Grilled Cheese Loaf

by Verlie Cox

½ cp each; Mozzarella and Monterey Jack Cheeses, grated
¼ cp Green Onion, chopped
1 loaf French Bread
2 tbsp Butter, softened
2 tbsp Cream Cheese
½ tsp Garlic Powder
¼ tsp Seasoned Salt

Beat cream cheese and butter until well blended. Add cheeses, green onion, garlic salt and seasoned salt. Set aside.

Slice French Bread down the center, lengthwise. Spread cheese mixture evenly on both sides. Wrap entire loaf in aluminum foil and grill or broil 8-10 minutes.

BBQ: Turn once while grilling.

Crab Cakes

by Carol Ann

6-8 oz Fresh or Imitation Crab Meat
1 egg, slightly beaten
6 tbsp Bread Crumbs
2 tbsp Carrots, peeled & grated
1 Stalk Celery, finely chopped
2 tbsp Best Foods Mayonnaise
½ tsp Dry Mustard
¼ bottle Red Hot Sauce
1 tbsp Green Onion (Greens only) chopped
¼ tsp Table Salt
2 tbsp Crisco Oil
1 Medium bowl Prepared Tarter Sauce
Lemon wedges (Optional)

Combine all ingredients (except 3 tbsp bread crumbs); and mix well. If using imitation crab, omit ¼ tsp salt. Set aside the 3 tbsp bread crumbs in small bowl. With wet hands; form 4-½" thick patties with the crab mixture.

Pour oil into 10" skillet and preheat. Coat crab patties with 3 remaining bread crumbs and fry in hot oil until crispy and golden brown on all sides. Turn out onto dish lined in clean napkins or paper towels to absorb extra oil.

Serve hot or cold with Tarter Sauce and lemon wedges.

Deep Fried Shellfish

by Carol Thomas

Enough Crab; Lobster; Shrimp; Oysters & Scallops to serve 2-3 pcs to each guest.
1 quart Vegetable oil
1 cup Flour
1 tsp Garlic Powder
½ tsp Seasoned Salt
2-3 dashes of Cayenne Pepper
1 tsp Onion Powder
2 eggs, whisked well
Salt & Pepper to taste
2 tbsp Milk
1 box Decorated Spears/Picks
1 pkg Bacon, cut in half


Pour oil into deep fryer and preheat to 375'.

In small bowl, combine flour, garlic powder, salt, Cayenne Pepper, and Onion Powder. Mix well and set aside. Wrap pieces of shellfish in bacon and secure with Decorated wooden spear/pick. Set aside. In small bowl; whisk eggs and milk until light and frothy.

Dip pieces of shellfish into egg mixture, then coat well with flour mixture. When 8 to 10 pieces are coated, drop into hot oil and deep fry until golden brown. Remove to plate lined in clean paper and allow paper to absorb oil from cooked shellfish.

Move to serving dish and keep warm until ready to serve.

Pepper-Parsley Cheese Logs

by Carol Ann

2 packages (8oz) Philadelphia Cream Cheese, separated and slightly softened
1 envelope Hidden Valley Original Ranch Dressing
2 tbsp Diced Black Olives
1 tbsp Chives; sliced very small
1 tbsp Sliced Almonds; lightly toasted
½ tsp Sesame Seeds; lightly toasted
1 dash Seasoned Salt
1 tbsp Dried Parsley Flakes, slightly crushed
1 tbsp Fresh Ground Peppercorn Medley
(For more spicy flavor, use Lizzie's Kitchen Seasoned Pepper)
4 pieces of Wax Paper approximately 12" - 14"

Slightly crush dried parsley with fingers, and sprinkle evenly on a piece of wax paper. Set aside.
Grind peppercorn (seasoned pepper), and sprinkle evenly on a separate piece of wax paper. Set aside.

In medium size bowl, combine both packages of cream cheese, entire pkg of salad dressing, diced olives, and dash of seasoned salt. Cream together until well blended. Separate mixture into two equal halves. Pour out one half onto a piece of wax paper, leaving the other half in the bowl. The cheese mixture on the wax paper will be mixture #1, and the mixture inside the bowl will be #2.

Mixture #1: Roll cheese mixture with hands, until wax paper completely covers cheese mixture. Continue rolling back and forth until cheese mixture takes on the shape of a log (5"-6" long). Discard used wax paper, and place the cheese log on one end of the wax paper containing the slightly crushed dried parsley. With your hands, roll the cheese log back and forth over the crushed parsley until the outside of the cheese log is coated evenly. Gently lift the log and tap each end into the crushed parsley until lightly coated. Using the same piece of wax paper, roll the log from one end to the other, making sure the paper sticks to the log, until wax paper completely covers the log twice. Fold the paper around the ends of the log. Refrigerate for 2 hours, or until cheese log is firm. Serve with fresh cut vegetables.

Mixture #2: Add 1 tbsp chives, 1 tbsp toasted almonds, and ½ teaspoon of sesame seeds, to the bowl containing mixture #2. Mix with large spoon until well blended. Pour out onto a piece of wax paper. Completely cover cheese mixture with the paper, and roll back and forth with hands until mixture takes on the shape of a log (5"-6" long). Discard used wax paper, and place the cheese log on one end of the piece of wax paper containing the fresh ground peppercorn (seasoned pepper). Roll the cheese log back and forth over the fresh ground peppercorn until the log is covered evenly with ground peppercorn. Lift the log and lightly tap each end into ground peppercorn, to coat the ends of log. Beginning at one edge of the wax paper, roll the log toward the other edge of the paper, making sure the wax paper sticks to the log, until wax paper completely covers the log twice. Fold the paper around the ends of the log to seal ends. Refrigerate log for 2 hours, or until cheese log is firm. Serve cheese log with fresh cut vegetables.

Party Snack Mix

by Carol Ann

1 cup each Wheat and Rice Chex
2 cups Graham Crackers, broken
2 cups Pretzel Sticks & rounds
2 cups Cheezits
1 cup Mini-marshmallows
1 cup Raisins
1 cup Sliced Almonds, toasted
1½ cups White Chocolate Chips
½ cup Chopped Pecans, toasted
½ cup plus 3 tbsp Whipping Cream
1 tbsp Light Corn Syrup
½ tsp Almond Extract
Salt to taste

In large bowl, combine all cereal, crackers, mini-marshmallows, raisins and nuts. Set aside. In large saucepan, combine Chocolate, whipping cream and corn syrup, and cook on low heat until chocolate is just melted. Remove from heat and stir until cooled. Add Almond Extract and stir well. Set aside.

After Chocolate mixture is room temperature, pour over dry cereal mixture and toss gently until cereal is well coated with melted chocolate mixture. Before mixture has cooled completely, spread into bottom of butter-coated cookie sheets. Allow to set at room temperature until completely cool to the touch.

Break into bite-size pieces and store in a large glass bowl. Cover with plastic wrap until guest arrive.

Sea Food Fondue

by Carol Ann

Shrimp; Oysters & Scallops: Clean and shell 2 svgs for each guest.
1 pkg Farmer Brown Thick Sliced Bacon, slice each strip into 2 halves
1 pkg wooden appetizer spears/picks
1 quart cooking oil
1 tsp Table Salt

Add oil to deep fryer, add salt and preheat to 375' For shrimp; leave shell in place over tail. If using canned oysters and/or scallops, drain well and dry with paper towel.

Roll seafood individually with ½ slice of bacon, and secure with spear/pick. Deep fry until lightly browned (Shrimp - 2 to 3 mins; Oysters & Scallops - 1-1½ minutes). Pour out onto clean paper surface and allow paper to absorb oil.

Remove picks and place onto serving tray. Serve alone, or with a dip of Tarter or Cocktail Sauce.

Stuffed Mushrooms

by Linda Houston

32 medium size Mushrooms; clean and remove stems
2 tbsp Italian Flavor Bread Crumbs
1 medium Egg
l¼ lb Extra Lean Ground Beef
1 tsp Dried Onion
¼ tsp Salt & Pepper
¼ tsp Garlic Powder
¼ tsp Seasoned Salt
½ cup mixed: Mozzarella & Jack Cheeses, grated


Preheat oven to 350'. In med size bowl: Dice cleaned mushroom stems into very small pieces. Grate cheeses and add to diced stems (Electric Salad Shooter makes this process very quick). Add all other ingredients (except Ground Beef and Bread crumbs), and mix well.
In 10" skillet; brown ground beef. Add the mushroom mixture to the skillet; mix well, then simmer for 5 mins. Mix in bread crumbs and set aside to cool for 10 mins.

With teaspoon; stuff mushroom heads and bake 10-12 mins until mushroom is tender.

32 servings

Crab-Pastry Snacks

by Karen Nunes

1 pkg frozen Puff Pastry Sheets (any brand)
2 cans (6oz) chilled Pasteurized crab meat; drained (1 cup fresh)
2 pkgs (8oz) Cream Cheese, softened
2 tbsp Milk
2 tbsp Prepared Horseradish
½ tsp Black Pepper
8-10 Green Onions, chopped
2 stalks Celery, diced small
1 cup Sliced Almonds, toasted
3 tbsp Sesame Seeds, toasted

Thaw pastry to room temperature. Preheat oven to 400'. Place thawed pastry onto floured surface and cut with 2" cookie cutter (24 rounds). Place rounds 2" apart on non-stick baking sheets, and bake 15 minutes or until light golden brown. Remove rounds onto wire rack to cool.

Turn oven to Grill, and toast Almonds and Sesame Seeds until lightly browned. Watch oven carefully during this process, as nuts and seeds can burn quickly. Set aside to cool.

In medium bowl; stir cream cheese until smooth. Stir in milk; pepper, horseradish and mix well. Fold in crab. Set aside.

Split each pastry round across the center, into 2 separate layers (48 rounds). Spread crab mixture onto 24 pastry rounds, and top with chopped green onion, toasted Almonds, and toasted Sesame Seeds. Replace top pastry round.

48 servings

Onion Dip

by Karen Nunes

1 pkg dry Lipton Onion Soup Mix
1 (16oz) container Sour Cream
4-5 Water Chestnuts, diced sm
1 Dash Table Salt
3 dashes fresh ground Peppercorns (ground Black Pepper ok)

In sm bowl; combine all ingredients and mix well and chill 1 hour. Serve with Chips or fresh cut vegetables.

Guacamole Dip

by Verlie Cox

2 large ripe Avocados, mashed
1 medium yellow Onion, diced
1 cup Best Foods Mayonnaise
1 squirts lemon juice
Dash Worcestershire Sauce
1 small Jalapeno Pepper, diced

Scoop diced onion and mashed avocado into blender with all other ingredients, except pepper.
Grill pepper on a flat heavy griddle until skin turns black on all sides. Move pepper to cutting board and carefully remove skin, seeds and stem. Dice pepper meat very small and add to blender. Blend all ingredients on low setting for 30 seconds, just until ingredients are well mixed, but not pureed. Pour out into serving dish and serve with chips, or as garnish with meal.

Clean hands, cutting board and knife with lemon juice, then hot soapy water, to remove remaining pepper juice, which can cause severe burning sensation if brought into contact with mouth or eyes.

Spinach Dip

by Linda Houston

2 pkg frozen Spinach, open and drain as much moisture as possible
1 large and 1 small round loaves of French Bread, fresh
1 cup Best Foods Mayonnaise
1 cup Sour Cream
3 Green Onions, chopped
1 pkg Knorr's Leak Soup Mix

Remove top from large loaf French Bread, and remove most of the center, tearing in 1-2" pieces and store in medium size bowl covered with plastic wrap to keep freshness. Tear or cut small loaf into 1-2" pieces and add them to other torn bread in bowl.

After removing moisture from spinach, combine all ingredients and mix well. Just before serving, spoon mixture into center opening in large round loaf of French Bread. Serve with torn bread. Keep party toothpicks on hand for self-serve bread and dip.

Sombrero Surprise

by Carol Ann

1 lg can Rosarita Refried Beans
1½ cup prepared Guacamole
1 cup prepared Med-Hot Salsa
1 large can Sliced Black Olives
2 Large Tomatoes, diced small
1 Large Yellow Onion, diced small
4 Green Onions, chopped
1 large bag Corn Tortilla Chips
1½ cup of each: Monterey Jack Cheese & Mild Cheddar Cheese, grated and mixed

In small bowl; combine ¼ cup diced tomatoes, ¼ cup sliced olives, and 4 chopped green onions, and set aside. Also set aside 1 rounded cup of the mixed cheeses.

In large glass baking dish layer ingredients as follows: Beans, cheese, tomatoes, chopped yellow onion; and, salsa. Repeat layers until main ingredients are gone. Top off with 1 cup grated cheese, ¼ cup diced tomato, all of the chopped green onions, and ¼ cup sliced black olives.

Place large piece of aluminum foil on the bottom of your oven to catch hot cheese, and preheat oven to 350º. Cover dish with aluminum foil, and bake in a 350º oven for 25 minutes. Remove aluminum foil and return to oven for an additional 10 minutes, or until top layer of cheese turns a light golden brown. Do not burn cheese, as this will cause difficulty in serving. Serve hot with fresh tortilla chips and salsa.

Makes 9" x 13" Party Dip