Fungi

by Ashley Sorensen

3 cups water
1 1/2 cups corn meal
butter, salt and pepper to taste

Bring water to a boil and add in butter, salt and pepper. Stir in corn meal. You can add in okra, cheese, or any other add ins you like!

Beer Bread & Spinach Artichoke Dip

by Katie Larimore

Spinach Artichoke Dip
- 1 can artichoke hearts, drained and quartered
- 1 small jar marinated artichokes, drained and quartered
- 1 pkg frozen spinach, thawed and drained
- 1/2 cup garlic and herb mayo (regular mayo is also fine)
- 1/2 cup sour cream
- 1/2 cup freshly grated Parmesan cheese, plus 1/4 cup for topping
- 1 cup mozzarella cheese, plus extra for topping
- 8oz pkg cream cheese, softened
- 4oz can green chiles
-3 garlic cloves, minced
Preheat oven to 350. Mix all ingredients together and top with extra parmesan and mozzarella. Bake 20-30 minutes until cheese is hot and bubbles and begins to brown. Serve warm.

Beer Bread
- 2 cups self rising flour
- 1 cup regular flour or wheat flour
- 1/3 cup sugar
- 12 oz carbonated beverage (beer, sprite, etc)
- 1/4 cup melted butter

Mix all ingredients. Pour into a greased loaf pan and let rise while oven preheats to 350. Top with melted butter. Bake for 40-45 minutes until top starts to brown and edges are pulling away from sides of the pan. Let cool 10 minutes before removing. You can also add to the dough: shredded cheese, garlic, applesauce, cinnamon...

Hickory Tuna Melts

by Tasha Enderby

Hickory Smoked Tuna Melts

 

1 pkg Tuna Creations, Hickory

2 green onions

1 clove of garlic

1 1/2 oz Cream Cheese, softened

2 10 inch Tortillas

 

Heat the cream cheese up in the microwave for 20 seconds, until soft and smooth but not runny. Mix in the tuna until smooth then add the cheese, green onion and garlic. Spread evenly on the tortilla, top with a second and heat in the oven for 12 minutes on 400 degree's.

Fudgey Brownies

by Katie Nunnally

 

Ingredients

• 1/2 cup white sugar
• 2 tablespoons butter
• 2 tablespoons water
• 1 1/2 cups semisweet chocolate chips
• 2 eggs
• 1/2 teaspoon vanilla extract
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8 inch square pan.
2. In a medium saucepan, combine the sugar, butter and water. Cook over medium heat until boiling. Remove from heat and stir in chocolate chips until melted and smooth. Mix in the eggs and vanilla. Combine the flour, baking soda and salt; stir into the chocolate mixture. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until brownies set up. Do not overbake! Cool in pan and cut into squares.

Brie en Croute

by Katie Nunnally

13.2 ounce round of brie cheese
1/2 package of puffed pastry (1 sheet)
1/4 cup toasted almonds
1/3 cup craisins
1 egg
1 tablespoon water
1/2 cup raspberry preserves

Thaw pastry sheet at room temp for 30 minutes. Preheat oven to 400. Mix egg and water. Unfold pastry sheet on lightly floured surface. Roll into 14 inch square. Cut off corners to make a circle. Spread preserves to within 1 inch of edge. Spread preserves to within 1 inch of edge. Sprinkle cranberries and almonds over preserves. Put cheese in center. Brush edge of circle with egg mixture. Fold two opposite edges over cheese. Fold other sides onto the round. Press edges to seal. Place seam side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture. Bake 2o minutes or until golden. Let stand 45 minutes. Serve with crackers.

Tropical Fat Free Pie

by Ivelisse Morales

Tropical Fat Free pie:

 

8 oz whipped cream

1 Jello Tropical package or any flavor of your preference

2/3 cup boiled water

1/2 cup water

1 graham crust

 

Directions:

Boil water and then mix the rest of the ingredients. Pour the mix in the crust and leave it in the fridge for couple of hours until is set, then enjoy!

Southwest Cheesecake

by Jodie Ryan

Southwest Cheesecake

1 cup finely crushed tortilla chips

3 T. butter or margarine, melted

2 packages (8 ounces ea) cream cheese, softened

1 packet taco seasoning (divided)

2 eggs

1 cup shredded Colby/Monterey Jack cheese

1 can (4 ounce) chopped green chilies, drained

1 cup sour cream

Garnish:


1/2 cup  sliced green onion

1/3 cup chopped tomatoes

1/4 cup pitted ripe olive slices


Heat oven to 350°F. Stir in chips and butter in small bowl; press into 9-inch spring form pan. Bake 15 minutes.

Beat cream cheese and eggs in large mixing bowl at medium speed until well blended. Add 1/2 of taco seasoning. Mix in shredded cheese and chilies; pour over crust and bake 30 minutes.

Mix remaining taco mix with the sour cream. Spread sour cream over cheesecake. Bake for 15 more minutes.

Cool on a rack. Loosen cake from rim of pan. Refrigerate until ready to serve at least 30 minutes. Top with remaining ingredients just before serving.

Yield: 10 servings