Jalapeno Poppers

By Christina Myers

Jalapeno Poppers

18 fresh jalapeno peppers, halved lengthwise and seeded

·  1 (8 ounce) package cream cheese, softened

·  1 (12 ounce) package bacon strips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. Fill each jalapeno half with cream cheese. Wrap 1/2-1 bacon strip around each jalapeno half. Arrange wrapped jalapenos on baking sheet.
3. Bake 12 minutes in preheated oven, or until bacon strips are crisp. Serve warm.

Homemade Pizza

By Alesya Flynn

Homemade Pizza:

1/4 ounce dry yeast

1 cup water, lukewarm

1 teaspoon sugar

3 cups bread flour

1/2 teaspoon salt

1 tablespoon olive oil

1/2 cup tomato puree

2 tablespoons tomato paste

1 garlic clove, minced

1 tablespoon fresh basil, chopped

4 ounces fresh mozzarella cheese

Directions:

Dough:

In a glass or plastic bowl, combine yeast, water, and sugar (the water can just be water from the tap, make sure it's below 100°F).

Stir to dissolve the yeast and let the yeast "bloom" for 15 minutes.

Stir in 1 cup flour, add salt, and then stir in another cup of flour (the remaining cup of flour will be your "bench" flour and added flour).

Dump mixture onto kneading board and work in last cup of flour, kneading until dough is soft and elastic, but not sticky. Form dough into a ball.

In another bowl, pour in the 1 tbsp olive oil and spread around.

Coat ball of dough with oil and cover bowl with a damp towel and let dough rise for 40 minutes.

Punch down dough and knead on board about 2 minutes. Dough is now ready to spread in the pan.

To avoid sticking of crust, lightly spray pizza pan with olive oil or vegetable oil spray and then work dough to pan (or use free form pan) - this dough is enough for 1 14-in pizza with a thin bottom crust and enough dough around the edge to munch.

Sauce:

Combine pureed tomatoes, tomato paste, minced garlic, and basil.

Spread onto prepared pizza dough.

Top with sliced mozzarella cheese and bake at 500°F for 11-13 minutes.

Creamy Macaroni and Cheese

By Ophelia Dunk

Creamy Macaroni and Cheese Recipe courtesy Paula Deen

Ingredients
2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper


Directions
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Apple Gorgonzola Salad with Spiced Pecans

Apple Gorgonzola Salad with Spiced Pecans

By Christina Myers

4-6 cups lettuce or greens

1-2 apples sliced into wedges

1/2 cup craisins

1/2 cup gorgonzola crumbles

1/2 cup spiced pecans*

Raspberry vinegarette to taste

Toss ingredients together and enjoy!

*Spiced Pecans:

1 egg white, lightly beaten

1 tablespoon water

3 cups pecan halves

1/2 cup white sugar

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

Directions

    1. Preheat oven to 350 degrees F (175 degrees C).  Line a baking sheet with aluminum foil.

    2. In a small bowl beat the egg white with the water.  Stir in the pecans, mixing until well moistened.

    3. In a small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg.  Sprinkle over the moistened nuts.  Spread nuts on prepared pan.

    4. Bake in preheated oven for 30 minutes, stirring once or twice.  Be careful not to overcook and burn the nuts.Makes 6 servings

Broccoli cheese Soup

Broccoli Cheese Soup

By Laura Hromsco

3 (10 oz) packages frozen chopped broccoli

3 (14.5 oz) cans chicken broth

6 tablespoons butter

1 onion, chopped

1 clove garlic, minced

1/2 cup flour

2 cups milk

1 lb Velveeta

1 lb shredded cheddar cheese

In a large pot, simmer broccoli in broth for 15 mins.

In separate pot, saute onions and garlic in butter over medium heat for 5 minutes (or until desired tenderness).

Add flour to onions and stir well, forming a thick paste.

Gradually add milk and stir until thickened (about 10 minutes)

Add milk/onion mixture to broccoli mixture.

Add cheese, stirring until melted

(Note: be careful not to let the soup boil or the cheese will break down).

Enjoy!

Southwest Cheesecake

Southwest Cheesecake

By Jodie Ryan

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