GARDEN TOMATO SALSA & HOT PIZZA SAUCE DIP

HOT PIZZA SAUCE DIP

1 package (8 ounces) cream cheese, softened
1 teaspoon dried Italian Seasoning
1 cup (4 ounces) shredded mozzarella cheese
3/4 cup (3 ounces) shredded fresh Parmesan cheese
1 can (8 ounces) pizza sauce
2 tablespoons green onion slices

Preheat oven to 350 degrees. Combine cream cheese and Italian seasoning, spread onto bottom of 8″ mini baker stoneware pan. In a small bowl combine mozzarella and Parmesan cheeses. Sprinkle half of the mozzarella cheese mixture over cream cheese mixture. Spread the pizza sauce over the mozzarella cheese mixture: sprinkle with the remaining mozzarella cheese mixture. Top with green onion. Bake 15-18 minutes or until bubbly. Serve with sliced French bread or fresh vegetables for dipping. Yield – 14 servings

GARDEN TOMATO SALSA
6 cups chopped tomatoes
i bunch cilantro, chopped fine
1 medium Vidalia onion, chopped fine
Juice of 1 lime*
4 cloves minced garlic
1 tablespoon kosher salt
2 tablespoons red wine vinegar
2 teaspoons olive oil
jalapeno, minced to taste

Toss all together and chill 24-48 hours before serving. You end up with about 7 1/2 cups of salsa.

Baked Artichoke Krab Dip

BAKED ARTICHOKE KRAB DIP

2 cups minced krab
1 bunch green onions, minced

1-8 oz. package Sargento grated Sun dried tomato cheese

1-14 oz. jar marinated artichoke hearts, drained

1/4 cup roasted red peppers, minced*

1 heaping teaspoon Frank’s hot sauce

1 package Knorr Spring Vegetable Soup Mix**

1 cup sour cream
1 cup mayonnaise

  • Pre-heat oven to 350 degrees.
  • Spray 9 inch stoneware round with PURE.
  • Toss together the krab, onions, red peppers and artichoke hearts.
  • Stir soup mix into sour cream and mayonnaise. Stir in cheese and hot sauce into soup mixture.
  • Fold krab mixture into soup mixture.
  • Spread into stoneware.
  • Bake 30 minutes until top is just golden.
I serve it with wheat thins. When I first developed this recipe for a family reunion, hubby tried it and ate the WHOLE bowl. I had to make another and everyone loved it. *I buy these by the jar and keep them in the refrigerator and periodically throw these into lots of things!

**Mrs. Grass works well too.

CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS

CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS






CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS
2 sticks unsalted butter, softened
1 1/4 cup flour
1 teaspoon baking flour
1 teaspoon salt + pinch salt
1 teaspoon cinnamon
2 cups packed dark brown sugar
2 JUMBO eggs
3 cups old fashion oats
1 1/2 + 3/4 teaspoon vanilla
2/3 + 1/2 cup honey roasted peanuts
1 /2 cup golden raisins
1/2 cup raisins
1 cup dried blueberries
1 can sweetened condensed milk
2 tablespoons peanut butter
12 ounces semi-sweet chocolate chips

  • Preheat oven to 350 degrees.
  • Sift together the flour, soda, teaspoon of salt and cinnamon.
  • In a large mixing bowl, cream the butter.
  • Add the brown sugar and blend well.
  • Add eggs, one at a time, blending well after each one.
  • Add vanilla and blend until light & fluffy.
  • Add flour mixture and blend until smooth.
  • Gently mix in oatmeal and 2/3 cup peanuts.
  • Set aside 2 cups of mixture.
  • Press the remaining mixture into the bottom of a 9×13 well greased baking dish.
  • Scatter the blueberries randomly over the top of the oatmeal mixture.
  • In a double boiler mix together the sweetened condensed milk, peanut butter and chocolate chips until melted and well blended.
  • Stir in vanilla, raisins and remaining peanuts.
  • Spread over the oatmeal layer.
  • Working in small amounts flatten oat oatmeal dough and top chocolate mixture.
  • With well greased fingers press gently on the top oatmeal dough to spread it out evenly over the chocolate layer.
  • Bake 30 minutes.
  • Cool completely before cutting.

On a personal note I would like to point out SnoWhite from Finding Joy in My Kitchen. She has 32 different and yummy oatmeal recipes for you to choose from. Head on over and check out her impressive list of oatmeal recipes. I made the oatmeal waffles this morning myself and was very surprised by them. They were really yummy!

OATNUT SOURDOUGH HERB DRESSING

OATNUT SOURDOUGH HERB DRESSING
10 slices Brownberry or Oroweat OATNUT bread, cut intobite size chunks
1/2 loaf sourdough French bread, cut into bite size chunks
1 large sweet onion, chopped fine
1 small bunch celery (leaves and all), chopped fine
1/2 bag baby carrots, chopped fine
1 box mushrooms, chopped fine
1 tablespoon sea salt
1 tablespoon white pepper
2 sticks unsalted butter
4 cups hot water
2 tablespoons Better than Bouillon Chicken base
2 tablespoons Buttery Herb & Garlic Mix (I believe McCormick makes it)
4 teaspoons minced garlic, Jar


  • Cut bread into bite sized chunks and spread out in a thin layer over cookie sheets.
  • Bake at 200 degrees for 3-4 hours until pieces are actually hard.
  • Chop all the vegetables.
  • In a large cast iron pan melt 1/4 cup of the butter.
  • Add the onions and saute until translucent. The add the celery and carrots and continue sauteing until crisp tender. Add the garlic last as it will burn first.
  • Whisk together the water, better than bouillon chicken base and all of the seasonings.
  • Add the melted butter.
  • In a large pan toss the bread slices together.
  • Add the sauteed vegetables and toss again.
  • Add the liquid mixture and toss again until well absorbed.
  • Fold entire mixture into at least a 9×13 baking dishBake uncovered 1 hour.
  • At this point I use a small portion for our dinner that night and freeze the rest.
  • When it’s time to cook it again, I defrost it, put it back in the same baking dish and bake it again, but this time covered with foil until the last 15 minutes so it doesn’t dry out. We like it crisp on top so I remove the foil the last 15 minutes.

Sweet & Zesty Meatballs

These are a great recipe for a potluck or buffet.
I always make too much on purpose because the leftovers freeze so well.

MEATBALLS*

2 pounds ground beef
1 large onion, finely minced
1/2 sleeve saltine crackers, crushed
1 teaspoon minced garlic from the jar
1/2 teaspoon white pepper
1 jumbo egg, beaten

  • Preheat oven to 375 degrees.
  • In a large bowl, combine all the meatball ingredients and blend well.
  • Shape into 1 inch balls.
  • Place meatballs on un-greased cookie sheet.
  • Bake 25-30 minutes until browned and baked through.
  • For frozen meatballs, put the sauce in the crock pot first and then stir in frozen meatballs. They’ll be ready in 3-4 hours.

*I sometimes cheat and buy the bags of meatballs from Costco or Sam’s Club

SAUCE
3/4 cup Welch’s grape jelly
3 tablespoons white vinegar
1 3/4 cups Heinz chili sauce
1 medium red bell pepper, cut into thin slivers

  • In a large saucepan combine jelly, chili sauce and vinegar.
  • Bring to a soft boil and simmer 5 minutes stirring constantly to prevent scorching.
  • Layer meatballs, peppers and spicy sauce in crock pot.
  • Warm meatballs in sauce for 3-4 hours before serving.

You can put all the leftovers in the freezer together. Be sure to thaw them thoroughly before reheating.

Savory Pot Roast

Super Savory Pot Roast & Veggies

I love Pot Roast. I adapted grams old recipe to my family and their likes.

Ingredients:
2-3 pound Pot Roast
2 medium Onions
1 bag baby carrots
3 Tablespoons Olive Oil
3 large Yukon potatoes~scrubbed clean, but not peeled
Kosher Salt
White & Black Pepper
3 t. minced garlic
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon Pampered Chef Rosemary mix
Beef bullion
Red Wine (2 cups) OR White Wine (2 cups)



Pre-heat the oven to 350 degrees. The meat you use is important. My favorite roast is the chuck roast because it has wonderful marbling throughout the meat, and when cooked right (prep, cover, cook ~ don’t fiddle with it while it’s in the oven) any chuck roast winds up being tender and melt-in-your-mouth delicious. Be aware that the tougher the piece of meat is, the longer it needs to cook so that the connective tissue will soften and break down. You truly can’t rush a pot roast, you’ll be disappointed if you try as it will be dry or lack flavor. BE PATIENT. You want the meat to basically fall apart. You SHOULD NOT need a knife to cut it.

Bring the piece of meat to room temperature. GENEROUSLY sprinkle the first side of meat with the Kosher Salt and Pepper mix. Heat enough olive oil in the bottom of a fry pan to make a thick coating. Heat to a medium-high heat. Cut the onions tip to root, cut off root and stem, peel and lay flat into hot oil. Brown both sides well. Remove to side. Add the baby carrots and do the same. I normally cut each carrot just in half. Brown carrots and like Ree said you’re trying more for color here than cooking. They will have plenty of time to cook in the oven. I also like to add my garlic (I use the bottled minced garlic from the produce section) and spices at this point. By this time I have put them all into a mortar and pestle to revive their scents and aromas. When carrots are finished, remove them to the same plate as the onions. If necessary add more olive oil to the pan and add the roast seasoned side down. While it’s browning season the other side really well Brown both sides and all edges really well.

Now, for the oven I like to use my grandma’s old Magnalite dutch oven which cooks really even! And see those little hobnail bumps in on the bottom side of the lid? Those are better known as drip catchers. They collect the steam from the juices and redistributes it all right back down on the roast as it cooks. These help keep the meat moist and juicy. After the roast is browned, place it in the dutch oven and spread vegetables all around it.

While fry pan is still hot, add white or red wine and the beef bullion to deglaze the pan ~ make sure you scrape up all the stuck little bits from the bottom. Cook long enough to mix well and then pour over the roast. The liquid should come up at least half way on the sides of the roast and vegetable mixture. For this recipe we added the white wine to the recipe and drank the red. The red wine, Harrod wine, is from our nephew’s vineyard so we don’t waste it cooking, but enjoy every last drop.

Put the lid on the dutch oven, put it in the oven, don’t open the door for AT LEAST 3 hours! Today’s roast was 2.39 pounds and I roasted it for 3 1/2 hours. Go relax or at least get the dishes you’ve dirtied so far done up. At 3 hours, I prep the potatoes for boiling. I too, prefer not to cook mine with the roast ~ I prefer a bit of substance instead of the mush they become with the roast. I do a basic mashed with heavy cream, salt, pepper, and butter (hey you gotta splurge a little sometimes!)

We get 2 meals out of these proportions. Now to us eating starts with the eyes ~ so make it pretty. I love my polish pottery, all of it is unique one-of-a-kind creations and decorates a table and your meal so easily!

Milk Chocolate Mini Bundt Cakes ~ Tuesdays with Dorie

Kristin of I’m Right About Everything picked Milk Chocolate Mini Bundt Cakes, pages 188 and 189 this week. Head on over to Tuesdays with Dorie to see the full list of participants. As many of you know my specialty pans are all in storage and I really didn’t need another mini bundt pan so I found this tube pan at a local thrift store and decided to try it that way. I loved the list of ingredients, but wasn’t thrilled with the overall cake. It was too dry and heavy, maybe because I didn’t make it as the small minis?





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Flourless Chocolate Apricot Mini Cakes

At Sweet and Savory, I am posting flourless recipes throughout the month of February. I have started off with chocolate brownies and chocolate cakes and later will go to some delicious cookies. Since, I am busy creating these goodies, I thought I should share one recipe here, for all Our Krazy Kitchen fans.

I have found that flourless cakes, brownies and cookies seem to taste better than their counterparts with flour. I decided to bake a number of flourless recipes and started with this one and I like it, a lot. It seems to be creamier than flour cakes. The chocolate flavor shines out to its fullest.

Flourless Chocolate Apricot Mini-Cakes

Ingredients:

1/2 cup margarine
3/4 cup shredded or chopped bittersweet chocolate
1/2 cup sugar
1/2 cup baking cocoa

3 eggs

6 dried apricots

Method:

Preheat oven to 375 degrees.

Line 10 muffin cups.

In microwave or in a double boiler on stove, melt chocolate and margarine. In microwave, check it every 30 seconds, mixing it, each time.

When melted, remove from heat and stir until combined.

In medium bowl, mix cocoa and sugar.

Add eggs and whisk until combined.

Add chocolate mixture and whisk again, until combined.

Fill muffin cups 3/4 the way up.

Cut dried apricots into halves or thirds and place on top of each mini-cake. Push in slightly.

Bake at 375 degrees for 17 minutes.

Cool and serve. I ate the first one warm and it was so good so you may not want to cool them.

What makes this so good is the contrast of the tangy apricot and the sweet chocolate. Also the textures contrast which is a bonus. You could probably make this with any fruit, you like with chocolate. At first, I was going to use frozen peaches but I was afraid there was to much liquid and it would ruin the mini-cakes. Strawberries would be great. I love chocolate covered strawberries.
Please share with me at Comfy Cook and Sweet and Savory. I love your company.

RECIPES

BUTTERMILK BISCUITS
BUTTERMILK CINNAMON PANCAKES
CARAMELIZED BACON & ONION FRITTATA
CHAMPAGNE MAPLE GINGER PANCAKES
CHRISTMAS MORNING BRUNCH CASSEROLE
EGGS ala ROOSEVELT aka DEPRESSION EGGS
FARMER’S BREAKFAST
FLUFFY BUTTERMILK PANCAKES
GERMAN PANCAKE
HAM & CHEESE QUICHE
HASH BROWN HAM & CHEESE QUICHE
MAPLE SYRUP
OVEN HASH BROWNS
OVEN OMELETS
PEANUT BUTTER & JELLY PANCAKES
PEANUT BUTTER FEATHER PANCAKES

QUICHE LORRAINE
SHIRRED EGGS
S.O.S. aka S*&T on a SHINGLE
SWEDISH PANCAKES with LIGNONBERRY BUTTER
TOASTED FRENCH TOAST

CASSEROLES, POTATOES, RICES & SIDES
BACON CHEESEBURGER HAMBURGER HELPER NOT!
CHEESY AU GRATIN POTATOES
CHEESY ONION, BROCCOLI, MUSHROOM, RED PEPPER & BARLEY BAKE
CHILI HOMINY BAKE
ITALIAN SAUSAGE BAKE
JAMBALAYA
MEXICAN BEEF TORTILLA CASSEROLE
OATNUT SOURDOUGH HERB DRESSING
PARMESAN POTATOES
POTATO PANCAKES
RITZY CARROT & BROCCOLI CASSEROLE
SEAFOOD CASSEROLE EXTRAORDINAIRE
STEWED TOMATO CASSEROLE

CHICKEN & TURKEY
APPLE DAPPLE CHICKEN
BLACK RASPBERRY GLAZED CHICKEN

CARAMEL PRETZEL CRISPS ~ MOCK TURTLES
CARAMELIZED CHOCOLATE COVERED BACON
CHAMPAGNE STRAWBERRY BANANA MILKSHAKE
CHOCOLATE CHIP OATMEAL RAISIN PEANUT BUTTER COOKIES aka KITCHEN SINK COOKIES
CHOCOLATE GLAZED CHEESECAKE GINGER BARS
CHEESECAKE
CHEESECAKE APPLE CRISP
CHOCOLATE CHIP COOKIES
CHOCOLATE COVERED CHERRIES ~ HOMEMADE
CHOCOLATE OATMEAL PEANUT BUTTER BLUEBERRY BARS
CHOCOLATE PINEAPPLE CREAM CHEESE PASTRIES
CHOCOLATE SIN IN A CUP
COCONUT ALMOND PEAR TART
CORN FLAKE HOLIDAY WREATHS
DECADENT CHOCOLATE BROWNIES
DEVIL’S FOOD ORANGE CAKE with ORANGE BUTTERCREAM ICING
ITALIAN BUTTER CREAM FROSTING
LEMON CAKE
OREO CHEESECAKE BALLS
PEANUT BUTTER BANANA RUM RAISIN BREAD
PEANUT BUTTER FUDGE DROPS
RASPBERRY JAM
RASPBERRY PINEAPPLE CHEESECAKE BARS
ROCKY ROAD BLACK FOREST BROWNIES
RUM RAISIN CARROT CAKE with CREAM CHEESE FROSTING

Interesting Email ~ Things Your Burglar Won’t Tell You

1. Of course I look familiar. I was here just last week cleaning your carpets, painting your shutters, or delivering your new refrigerator.

2. Hey, thanks for letting me use the bathroom when I was working in your yard last week. While I was in there, I unlatched the back window to make my return a little easier.

3. Love those flowers. That tells me you have taste … and taste means there are nice things inside. Those yard toys your kids leave out always make me wonder what type of gaming system they have.

4. Yes, I really do look for newspapers piled up on the driveway. And I might leave a pizza flyer in your front door to see how long it takes you to remove it.

5. If it snows while you’re out of town, get a neighbor to create car and foot tracks into the house. Virgin drifts in the driveway are a dead giveaway.

6. If decorative glass is part of your front entrance, don’t let your alarm company install the control pad where I can see if it’s set. That makes it too easy.

7. A good security company alarms the window over the sink. And the windows on the second floor, which often access the master bedroom-and your jewelry. It’s not a bad idea to put motion detectors up there too.

8. It’s raining, you’re fumbling with your umbrella, and you forget to lock your door-understandable. But understand this: I don’t take a day off because of bad weather..

9. I always knock first. If you answer, I’ll ask for directions somewhere or offer to clean your gutters. (Don’t take me up on it.)

10. Do you really think I won’t look in your sock drawer? I always check dresser drawers, the bedside table, and the medicine cabinet.

11. Helpful hint: I almost never go into kids’ rooms.

12. You’re right: I won’t have enough time to break into that safe where you keep your valuables. But if it’s not bolted down, I’ll take it with me.

13. A loud TV or radio can be a better deterrent than the best alarm system. If you’re reluctant to leave your TV on while you’re out of town, you can buy a $35 device that works on a timer and simulates the flickering glow of a real television. (Find it at faketv.com.)

14. Sometimes, I carry a clipboard. Sometimes, I dress like a lawn guy and carry a rake. I do my best to never, ever look like a crook.

15. The two things I hate most: loud dogs and nosy neighbors.

16. I’ll break a window to get in, even if it makes a little noise. If your neighbor hears one loud sound, he’ll stop what he’s doing and wait to hear it again. If he doesn’t hear it again, he’ll just go back to what he was doing. It’s human nature.

17. I’m not complaining, but why would you pay all that money for a fancy alarm system and leave your house without setting it?

18. I love looking in your windows. I’m looking for signs that you’re home, and for flat screen TVs or gaming systems I’d like. I’ll drive or walk through your neighborhood at night, before you close the blinds, just to pick my targets.

19. Avoid announcing your vacation on your Facebook page. It’s easier than you think to look up your address.

20. To you, leaving that window open just a crack during the day is a way to let in a little fresh air. To me, it’s an invitation.

21. If you don’t answer when I knock, I try the door. Occasionally, I hit the jackpot and walk right in.

Sources: Convicted burglars in North Carolina , Oregon , California , and Kentucky; security consultant Chris McGoey, who runs crimedoctor.com; and Richard T. Wright, a criminology professor at the University of Missouri-St. Louis, who interviewed 105 burglars for his book Burglars on the Job.

Wasp Spray – A friend who is a receptionist in a church in a high risk area was concerned about someone coming into the office on Monday to rob them when they were counting the collection. She asked the local police department about using pepper spray and they recommended to her that she get a can of wasp spray instead.

The wasp spray, they told her, can shoot up to twenty feet away and is a lot more accurate, while with the pepper spray, they have to get too close to you and could overpower you. The wasp spray temporarily blinds an attacker until they get to the hospital for an antidote. She keeps a can on her desk in the office and it doesn’t attract attention from people like a can of pepper spray would. She also keeps one nearby at home for home protection… Thought this was interesting and might be of use...

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Menu Plans

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

DATE
BREAKFAST
DINNER
DESSERTS

MON2/1

Carrot & Ham Soup

TUES2/2


Linguine with Fresh

Tomato Sauce

& Garlic Basil Toast



WED 2/3

Melon Salad with

Sweet Sesame Dressing



THU 2/4

Garlic Soup with

Tomato Garlic Toast



FRI 2/5

Sausage Rolls


SAT 2/6

Cinnamon Banana French Toast

Chicken Cordon

Bleu Crisps

& Hot Wilted Greens



SUN 2/7
Oven Pancake

Mexican Dip,

Cheesy BLT bites

& Mini Reubens

Chocolate Pistachio Hearts

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