FRUIT FILLED MELONS

I  love serving this dish. It looks so creative and pretty on the table - serving the fruit inside of a cantaloupe bowl! And the sauce is very yummy! Perfect for a summertime dinner party!

INGREDIENTS:
2 cantaloupes
1 medium orange, peeled and sectioned
1 medium apple, cored and coarsely chopped
1 medium peach, peeled, pitted, and thinly sliced
1 C blueberries
1/2 C strawberries, hulled and halved
1 8-oz carton pineapple yogurt
2 Tbl mayonnaise or salad dressing
2 tsp brown sugar
1 tsp grated gingerroot or 1/4 tsp ground ginger
Leaf lettuce

DIRECTIONS:
1. Cut each cantaloupe in half and remove the seeds. Use a melon baller to scoop out pulp, reserving shells. Set aside 2 C of melon balls; reserve remaining melon for another use. Trim a thin slice from the bottom of each melon shell so that it sits evenly on a plate.
2. In a bowl, mix the 2 C melon balls, orange, aple, peach, blueberries, and strawberries.
3. Line inside of each melon shell with lettuce leaves. Divide fruit among lined melon shells.
4. Stir together yogurt, mayonnaise, brown sugar, and ginger. Top each bowl of fruit with one-fourth of the dressing. Makes four servings.

SPINACH PHYLLO TRIANGLES

Great way to get everyone to eat spinach, even when they claim to hate it!

INGREDIENTS:
1 10-oz pkg frozen chopped spinach
1/2 C chopped onion
1 clove, garlic, minced
6 ounces feta cheese, finely crumbled
1/2 tsp dried oregano, crushed
12 shets phyllo dough (8 to 10 oz)
1/2 C margarine or butter melted

DIRECTIONS:
1. For filling, cook spinach, onion, and garlic according to spinach package directions. Drain well in colander. Squeeze excess fluid, by hand, out of the spinach mix.
2. Combine spinach mixture, feta cheese, and oregano.
3. Lighly brush 1 sheet of phyllo with some of the melted margarine/butter. Place another phylo sheet on top; brush with margarine/butter; repeat with a third sheet of phyllo and margarine. Cover the remaining phyllo with a damp cloth to rprevent drying. Cut the stack of phyllo lengthwise into 6 strips.
4. For each triangle, spoon 1 Tbl of filling about 1 inch from one end of each strip. Fold the end over the filling at a 45 degree angle. Continue folding to form a triangle that encloses the filling (just like when you used to make paper footballs to shoot at people in high school)!!!! Repeat with remaining phyllo, margarine/butter, and filling.
5. Place triangles on a baking sheet. Brush with margarine/butter. Bake in a 375 degree oven for 18 to 20 minutes or until golden brown. Serve warm!! Makes 24.

PEPPERONI BITES

When I got married someone gave me the "New Cook Book" by Better Homes and Gardens. That was in 1993. My cookbook now looks like it has been through a war - stains, rips, etc. BUT, it still has some of my favorite recipes!!! This is one I like to make for family gatherings and my daughter's sleep overs!!!

INGREDIENTS:
1 C shredded mozzarella cheese
1/2 C chopped pepperoni
1/2 C pizza sauce
2 (10 oz each) pkg refrigerated biscuits
1 Tbl milk
1/4 C grated Parmesan cheese

DIRECTIONS:
1. For filling, in a bowl combine mozzarella cheese, pepperoni, and pizza sauce. Set aside.
2. Separate biscuits. Flatten biscuits to 3 inch circles. Place about 1 rounded Tbl filling into the center of each circle. Bring edges of dough together. Pinch to seal. Place, seam side down, on greased baking sheets. Brush with milk. Sprinkle with Parmesan. Bake in a 350 degree oven for 12 to 15 minutes or until golden. Serve warm. Makes 20.

CHEESECAKE TRUFFLES

You can choose your own "toppings" for these little goodies (coconut, grated chocolate, sprinkles, nuts, etc.).

INGREDIENTS:
3 pkg (8 oz each) cream cheese, softened
1 C sugar
1 C sour cream
1 tsp vanilla extract
3 eggs, beaten
1 C graham cracker crumbs
milk chocolate or white chocolate chips
shortening
topping(s) of your choice

DIRECTIONS:
1. Line the bottom of a 9 inch springform pan with parchment paper. Coat the paper and sides of the pan with cooking spray.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan.
3. Place pan on a baking sheet. Bake at 350 degrees for 45 to 50 minutes or until center is almost set. Cool on a wire rach for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Cover and freeze overnight.
4. Remove from freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out one inch balls of cheesecake; roll each in cracker crumbs and set on parchment paper. Freeze for 1 hour or until firm.
5. In a microwave melt 1 cup of milk chocolate or white chocolate chips with 1 Tb shortening, stirring every 30 seconds until smooth. Place toppings of your choice in shallow bowls. Dip cheesecake balls in chocolate, allowing excess to drip off. Roll the coated balls in toppings and place on waxed paper until set. Store in refrigerator.

 

**My favorite toppings for this one were crushed english toffee bits and mini chocolate chips!!!

OATMEAL BRULEE WITH GINGER CREAM

Found this one in a VERY old Taste of Home magazine (which is literally my FAVORITE cooking magazine EVER). Sounds very yummy and filling for a breakfast that will stick with you until lunch!

INGREDIENTS:
Ginger Cream:
1/2 C heavy whipping cream
2 slices fresh gingerroot (about 3/4-inch diameter)
1 cinnamon stick (3 in.)
1 Tbl grated orange peel
3 Tbl maple syrup
1/8 tsp ground nutmeg

Oatmeal:
4 C water
2 C old fashioned oats
1/4 C chopped dried apricots
1/4 C dried cherries, chopped
1/2 tsp salt
3 Tbl brown sugar
2 Tbl butter
1 C fresh or frozen unsweetened raspberries, thawed
1/4 C sugar

DIRECTIONS:
1. In a small saucepan, bring the cream, ginger, cinnamon, and orange peel to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; strain and discard the solids. Stir in syrup and nutmeg; set aside.
2. In a large saucepan over medium heat, bring water to a boil. Add the oats, apricots, cherries, and salt; cook and stir for 5 minutes. Remove from the heat; stir in brown sugar and 1/4 C ginger cream. Cover and let stand for 2 minutes.
3. Grease four 10-oz ramekins with the butter; add raspberries. Spoon oatmeal over the tops; sprinkle with sugar. Place on a baking sheet. Broil 4 to 6 inches from the heat for 7 to 9 minutes or until sugar is caramelized. Serve with remaining ginger cream.

STICKY CHICKEY #2

I found another version of one of my family's favorites! Sounds like it might have a bit more of a kick to it!

INGREDIENTS:
16 boneless, skinless chicken thighs (about 3 lbs)
1/2 C BBQ sauce
1/4 C soy sauce
1/4 C red wine vinegar
1/4 C honey or maple syrup
1 Tbl chili powder
1 Tbl Dijon mustard
1 Tbl grated gingerroot
2 tsp minced garlic
1 tsp ground cumin
1 Tbl cornstarch

DIRECTIONS:
Preheat oven to 400 degrees. Spray a 9 x 13 inch baking pan with cooking spray. Arrange chicken thighs in pain in a single layer.

Whisk together the remaining ingredients. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered for about 40 minutes, or until the chicken is no longer pink in the center.

Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium-high heat. Combine cornstarch with an equal amount of water and mix until smooth. Add to sauce. Cook until sauce is bubbly and has thickened, about one minute. Serve hot chicken with extra sauce.

CREAM OF TOMATO SOUP

Cream of Tomato Soup - according to my husband, nothing goes better with a toasted cheese sandwich than tomato soup. I HATE tomato soup, but this one sounds a bit different . . . we'll try this one soon.